Tri-State Living • July/August 2020

July/August 2020

Raising.3 Up

Veterinarian Stephen Walker supplies area with beef

DIFFERENCE MAKER Print My Threads makes T-shirts locally, eco-friendly

LEATHER WORKS

River City Leather crafts goods

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Benita Heath, Contributor Mark Williams, Contributor Taylor Burnette, Contributor news@tristateliving.com ADVERTISING Doug Pinkerton, Sales Consultant Jeremy Holtzapfel, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director Kelli Jameson, Composing PHOTOGRAPHY Jeremy Holtzapfel, Staff Photographer Mark Williams, Contributor Elle Wildermuth, Contributor (Through the Looking Glass Photography Studio)

July/August 2020

Raising Up

Veterinarian Stephen Walker supplies area with beef

DIFFERENCE MAKER Print My Threads makes T-shirts locally, eco-friendly

LEATHER WORKS

River City Leather crafts goods

on the cover The newest addition to Stephen Walker’s herd is this calf who was one day old when the picture was taken.

FROM THE PUBLISHER - 200 WORDS.indd 1

Getting creative in diffi lt times

W

ith the recent disruption to industries across the board, business throughout the TriState have had to make sweeping changes. Creative thinking and quick adjustments of normal practices have helped to redefi e the way businesses connect to customers during a crisis.

In this issue, we’ll explore some of the innovative ways our local businesses are adapting in order to continue serving the region while providing quality products and meaningful customer experiences.

Whether it be a produce stand satiating cravings with drive thru service or a beef farm increasing production to meet growing demand, we are seeing our food systems evolve.

Makers are not only using their newfound down time to create new product lines, but also to design emergency knockdown beds in case of need at area hospitals. Some businesses are going the extra mile to help their communities by using their skills to bolster neighboring organizations through

SARAH SIMMONS is the general manager of Ironton Publications, Inc. She is a native of Ironton and a life-long resident of the Tri-State.

fundraising tactics. Some brick and mortar shops are working to transition their inventory online, using this time to embrace digital connectedness.

There is a myriad of paths local businesses are choosing to take during these uncertain times, and they all look different. But the common threads of innovation, thoughtfulness and dedication to leaving the community a better place than it was found are woven together to create the tapestry of the Tri-State, a place we’re proud to call home.

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July/August 2020 Contents

8

arts & culture 8

ON DISPLAY Gallipolis leather company makes simple, handcrafted products

living 16

16

24

DIFFERENCE MAKERS Print My Threads makes T-shirts in eco-friendly way

shopping 24

IN THE BIZ Huntington-based EA Woodworks turns wood into works of art

feature 30

DOUBLE SHOE RANCH Stephen Walker jokes that he doesn’t raise cows, he raises grass

homes 40

ROBBINS HUNTER MUSEUM Ohio town boasts of 19th century botanical paradise on university campus

food 45

IN THE GARDEN McDonald’s Produce adapts to being a drive through business

51

FROM THE COOKBOOK Savory summer fare

in every issue

46 TABLE OF CONTENTS.indd 1

4

FROM THE EDITOR Local businesses adapting to new reality

66

THE LAST WORD Denise Paulus works to make animal shelter the best

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arts & culture Tri-State Living

up close Company produces top quality leather bags and more

p. 8

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Handcrafted

si mplicity River City Leather offers high quality bags and much more

Story Taylor Burnette | Photography Jeremy Holtzapfel

R

iver City Leather offers an array of handmade leather bags and accessories online and at locations in Gallipolis and Huntington.

Erin and Aaron Buckley, the owners of River City Leather, began their business in 2011. The Buckleys moved to Gallipolis, Erin’s hometown, from Philadelphia. Aaron was in a motorcycle accident and was left unable to work.

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He began an apprenticeship at a shoe repair store, where he fi st learned how to work with leather. Erin wanted a bag for her birthday, and Aaron made it for her with his new leatherworking skills. From there, their business bloomed, beginning in a bedroom in their house to becoming their full-time jobs.

Aaron is very heavily involved in the designs of their products. His goal for their bags was something high quality and simplistic.

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On Display | arts & culture

“I always wanted to make just a bag that was simple,” Aaron said. “I want it to be repairable, so we offer a lifetime guarantee on our products.”

Their bags are made of oil-tan leather, Aaron said, which is the same type of hardy leather cowboy chaps are made of. For simplicity, the bags do not have liners.

“Everything has a purpose in it, it creates its own kind of style,” Aaron said. “It’s been a lot of fun, and people really liked our bags.”

Their leather comes from cattle in California and Ohio and is tanned in either Mexico or Argentina.

Most of the leather is either vegetable tanned, oil tanned or chrome tanned. The leather they use has a lot of oil and wax in it, making their products water resistant.

One of their most popular products is the standard tote bag, which is very similar to the fi st bag Aaron made for Erin. They also offer a wide array of other products.

“The totes are usually what gets people excited about our brand,” Aaron said. “We have a full product line of sunglasses cases, key chains, all different sizes of wallets and then different pouches and clutches. We have a full product line all the way up to our briefcases and our backpacks.”

The Buckleys’ workshop and store are in a 4,000 square foot space on Second Avenue in Gallipolis. All of their bags are handmade in their workshop, where they also do additional manufacturing.

Erin, who works with marketing and social

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arts & culture | On Display

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product development, said manufacturing has been somewhat of a backbone for the business. When they fi st started, she said, they had a large manufacturing client that gave them steady enough business to sell their own products.

“Manufacturing is really fun because it’s just new projects all the time, and it’s a lot of networking and meeting new people, which is certainly fun.” Erin said.

Amidst the pandemic, River City Leather closed very quickly, but the Buckleys have used the time to their advantage. They were planning to remodel their store for the fifth ann versary in August, but instead decided to begin now since they were already closed.

Although they experienced a drop in sales due to

the pandemic, the Buckleys count themselves as very lucky. They were able to move their office home to stay with their children and were able to list all of their inventory online for sale.

Many of their customers have been extremely supportive of them during this time, Erin said.

“We have some longtime customers that have really come out and supported,” Erin said. “I think they did their Christmas shopping for this year, and next, maybe.”

River City Leather is very involved with the community surrounding the business. The Buckleys started First Fridays in Gallipolis, an event where their store and others stay open later, and a day they often

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choose to launch products.

For Erin, one of her favorite parts of running their business is having the freedom to stay involved with their community.

“I think my favorite part is community events and like doing the charity type of thing, like partnering with people for that.” Erin said. “It’s so nice that … if I want to give somebody bags, I can fi d people to do that. We’ve (also) organized events. We had two music festivals.”

River City Leather is currently closed at both locations because of the COVID-19 pandemic. a

River City Leather Company GALLIPOLIS 314 Second Ave. #1103, Gallipolis, Ohio HUNTINGTON The Progress Building 418 Eighth St., Suite A, Huntington, W.Va. 740-446-4172 • https://rivercityleather.com

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Tri-StateLiving

up close Couple’s printing company works with local organizations, businesses

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Difference Makers | living

PRINTING WITH PURPOSE

Kentucky company has grown into full ecofriendly operation

Story, Photography Mark Williams

O

ur shirts can say a lot about us. Whether we rep our favorite musical artists, sports teams, brands or schools, the T-shirts we wear send a message to the world. And it isn’t just the image on the shirt that matters.

Where the shirts are made and who makes them can make a difference in quality, comfort and sometimes, even community. At Print My Threads, making a difference is what matters the most.

The bustling, all-purpose screen printing shop was founded in Ashland in 2009 by husband and wife team Kyle and Annie Robinson. In the last decade, the couple has grown Print My Threads from a humble print studio based in their garage into a fully-functioning, eco-friendly commercial operation. However, through all the years of success and expansion, the business has never lost sight of the core values on which it was founded.

“We believe that a better shirt has the power to make a better world,” owner Kyle Robinson said. “The thing that really motivates me is doing work that helps others. There are so many people out there working to make a lasting, positive impact — those are our people and the ones we want to connect and work with.”

Working with organizations like The Ohio River Institute and Huntington Pride, as well as regional fixtu es like King’s Daughters Medical Center and Kentucky for Kentucky, Print My Threads has turned their passions for equality and environmental awareness into products that help improve the lives of others in our region.

“We want to make sure that the T-shirts we put out into the world help tell the stories of the people who are out there doing good work. With everything that’s currently going on, it’s become clear that this message is more important and relevant than ever before.”

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After several years housed in a retail storefront in downtown Ashland, Print My Threads purchased a vacant roller rink in Flatwoods, Kentucky in 2013 and slowly began to renovate the entire building. “To date, we’ve added all new electric, plumbing, energy efficient pray foam insulation and LED lighting,” said Robinson on a tour of the building. “This past year, we received two separate USDA Energy grants that we used to replace the roof, install energy efficient AC throughout our production area and install a rooftop solar panel system that off ets 100 percent of our electric usage.”

When operating at full capacity, Print My Threads can churn out up to 400 shirts an hour. From the in-house graphic design department to the production crew making screens and operating the printing presses, the efficient evenperson team works with a fluid fervor to fill o ders for local, regional and national

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customers. But like almost every business in America, the fi e-tuned production at Print My Threads came to a screeching halt during the early stages of the COVID-19 pandemic. The subsequent economic shutdown plunged countless local businesses, many of whom already operate on the smallest of margins, into an increasingly uncertain future. But rather than sit idly by, Print My Threads decided to put their core values to work.

Inspired by a national movement within the T-shirt industry called the Here For Good Campaign, Robinson and company quickly took action and launched their own Local Lifesaver campaign to assist struggling small businesses in the Tri-State during the shutdown. The project allowed customers to purchase a $20 T-shirt from Print My Threads, who would then donate half the proceeds to a small business of the customer’s choosing. In just over a month’s time,

the project sold more than 600 shirts, raising over $6,000 for 48 different participating small businesses in the region.

With the region’s economy slowly reopening, Print My Threads will soon shift its fundraising efforts to their partnership with the Kentucky Parks Club. The initiative is an off hoot of the Kentucky State Parks Foundation, which supports the preservation of the many natural wonders and state parks within the Commonwealth and encourages people throughout the state to get out and experience nature fi sthand.

“The work that the Kentucky State Parks Foundation does is super important, and it’s not just kids who need to fall in love with nature. I’m super passionate about social equity and our planet, so working on projects that result in good things for people and the planet will be our core focus moving forward.”

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The post-COVID path to economic recovery in America is sure to be long, difficult and uncertain, as are the paths to social justice and environmental awareness. These daunting, complex issues often feel overwhelming, but to make a better nation, we must start in our own community. Though it may seem impossible at fi st, every person can help in some way. Rest assured, businesses like Print My Threads will be leading by example, living out their mission to ‘make things better by making better things.’

“T-shirts have the ability to unify a message, create awareness and rally support around a cause,” Robinson says.

“Never underestimate the power of a T-shirt.” a

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shopping Tri-State Living

up close Huntington business teaches craft to all levels of woodworkers

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OLD SCHOOL, MODERN CRAFT 24 | Tri-StateLiving

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In the Biz | shopping

Story, Photography Mark Williams

E

ddie Austin is a builder. As the owner and founder of EA Woodworks based in Hamlin, West Virginia, he and his small crew create elegant custom furniture, cabinets, jewelry boxes and more. Collections of his work can be found in homes and galleries from Chicago to Philadelpia.

The company stays busy year round, with 20-week lead times and custom orders from all over the country. But, here at home, with the help of the non-profit organization Coalfield D velopment, Austin is building something much bigger.

Around five years ago, Coalfield Development was in the early stages of creating a woodworking program as part of their workforce development mission.

The organization wisely tapped Austin to help set up the woodshop, supply it with machines and tools and lead the

Saw’s Edge combines training ground with woodwork business

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shopping | In the Biz

initial classes at the new program. Today, with Austin now serving as the program director, Saw’s Edge Woodshop fl urishes.

Housed within the revamped West Edge Factory in Huntington, the facility functions as a unique combination of business and training ground.

“We have a bunch of different levels of woodworkers in our program. Some people come in and they’ve never used a drill, but maybe they’ve swang a hammer,” Austin says with a laugh. “So we start from zero and work up to a twoyear degree. By the time that they leave our shop, they’re capable of building custom things and operating equipment without supervision.”

Learning and teaching an ancient skill like woodworking in an increasingly automated world is a difficult balancing act, but one that Saw’s Edge openly embraces for the sake of their students.

While Austin himself is “100 percent old school,” he remains open-minded and recognizes the need for a well-rounded and modernized curriculum.

“We’re creating the modern craftsman with a mixture of old world joinery and new technology. We are trying to train individuals to be able to completely work with their hands, so if they go into that job at a studio or a furniture shop, they are prepared for that. But we’re also training them to be able to go to work in a cabinet shop, where maybe some of the components are controlled by a machine.”

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In the Biz | shopping

Like all organizations within the Coalfield D velopment project, Saw’s Edge strives to be more than just a woodshop. Students who fin sh the program not only receive a twoyear associate’s degree, but also graduate with two years of invaluable on-the-job training.

“Most people that graduate with a college degree don’t have that on-thejob experience, so they don’t have a lot of prospects when they go to get a job.

But the beauty of our program is they come out with a degree and they can say ‘I built this, this, and this. I can run these machines.’ It is a really unique program that you don’t see a lot.”

While custom woodworking is the main focus of the Saw’s Edge shop, the program also incorporates academic classes and life-skills training as well.

“We follow what we call the ‘33-6-3’ model. Crew members work 33 hours a week in our woodshop, building custom furniture, different woodworking projects and just learning the trade. They also go to school for six hours a week at one of the local community colleges. And three hours of their week is personal and professional development, where we focus on things like how to better your health, how to balance your checkbook or how to change a tire. Things that high schools have basically gotten rid of.”

Saw’s Edge and Coalfield Development share missions based on retraining,

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repairing and preparing Applachian communities for the future. However, nothing could have prepared them for the COVID-19 pandemic. Forced to work and teach from home for almost two months, Austin quickly adapted and developed weekly online lesson plans for his students that involved studying the work of famous craftsmen and designers throughout history.

The team also used the down time to design an entirely new product line, which was released in June and available in their online shop and at local retailers like the Red Caboose. Not content to stop there, Austin and crew chief Travis Jones also designed and prototyped some emergency knockdown beds that the team could make and assemble easily in case hospitals in the area were running low.

“Thankfully things haven’t gotten too far out of hand here, and we haven’t had a major need for it, but we were prepared just in case.

In the wake of the pandemic, many people and businesses in the region fi d themselves grappling with a precarious future. Groups

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like Coalfield D velopment and Saw’s Edge are no different. But these organizations embody the resilient spirit of Appalachia, and like the handcrafted woodworks made at Saw’s Edge, they were built to last.

“We have three main values at Coalfield: grit, grace and gumption. We believe that’s what it takes to run a program like this. And I can tell you that the people who work at Coalfield a e scrappy figh ers. Their fi st reaction to the pandemic wasn’t to fold. We are pushing forward and we are going to keep training people and keep trying to help our community out.” a

For more information on Saw’s Edge and Coalfield Development, visit them on the web at https://coalfield-development.org/saws-edge-woodsho https://www.facebook.com/sawsedgewoodshop https://www.instagram.com/sawsedgewoodshop

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feature | Double Shoe Ranch

GROWING GRASS, SELLING BEEF

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Local farm helps provide meat for community Story Taylor Burnette | Photography Jeremy Holtzapfel

S

OUTH POINT — Stephen Walker jokes that he isn’t a cow farmer, but is instead a grass farmer.

“A corn farmer uses a combine to harvest corn, I use cattle to harvest my grass,” Walker said.

“No one will come buy grass off of e, but they will come buy beef.”

Double Shoe Ranch is owned and operated by veterinarian Walker and his family in South Point, providing local, grass-fed, high-quality beef to the community.

Walker said he has seen an increase in demand amidst the possibility of a meat shortage due to the

COVID-19 pandemic.

“It really is unprecedented, we’ve had just all kinds of demand for beef,” Walker said. “We have plenty of cows, but you know, the slaughterhouses are backed up for months now.”

Each day that Walker calls the butcher to schedule in a cow for a customer, the butcher has already scheduled out another two weeks. The normal wait time around the spring, Walker said, is usually a month at most.

Now, new appointments are being scheduled for September.

The ranch sells beef in full, half, quarter and one

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feature | Double Shoe Ranch

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Double Shoe Ranch | feature

eighth sizes at $100 per eighth of a cow. They try to keep their prices as low as possible, Walker said, charging only what they need to keep afl at as a viable business.

Each purchase includes different cuts of beef.

This includes ground beef, roasts and steaks, depending on the size purchased. A full cow can be cut to the customer’s specifi ations. Walker has had some customers request the full cow in the form of ground beef.

Double Shoe Ranch’s cows eat a diet of welldeveloped grass and roam in roomy pastures on the ranch’s nearly 1,000 acres.

Using his academic background in science, Walker studied the best farming practices, focusing on what

was best for his land and cows.

In the last seven years, Walker said he has been able to get his herd through the winter with no hay whatsoever, using year-round grazing with pastures he has developed over the past 25 years.

Like his pastures, Double Shoe Ranch has deep roots. Having been in the family for three generations, it was fi st purchased by Walker’s grandparents in 1943, beginning with only 65 acres.

“I grew up really close with my grandparents, and my dad had a big farm on out, further in the country,” Walker said. “We raised cattle, but I spent a lot of time with my grandparents and just kind of got the bug. I wanted to be a farmer. That’s all I ever wanted.”

Walker’s father told him about the difficulty

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Double Shoe Ranch | feature

of making a living by farming, so Walker decided to also follow his childhood dream of becoming a veterinarian.

After receiving a degree in zoology, Walker took a break from academia, or so he thought, and began working at Ashland Oil after working there during a summer program for college students. He later received another degree in environmental chemistry.

He purchased his aging grandparents’ farm in 1973, 30 years after they originally bought it. Walker worked during the day and farmed in the evenings, but over time he felt called back to veterinarian work.

Inspired by his mother, who always loved her job, he decided it was time to pursue another career.

“I had always sort of had a dream of being a

veterinarian in the background, and I fi ally sort of took a leap of faith and decided I was going to do it, because I’m getting too old, you know,” Walker said.

“I quit Ashland Oil and went back to vet school.”

Walker now works as a veterinarian and runs the farm with his wife and two sons. Although the schedule can be a bit crazy, Walker and his family enjoy the lifestyle and the work.

“It’s a good life, but there’s always something to do,” Walker said. “I’ve got spare time every day between midnight and three in the morning, and then we’re pretty busy. You know, we’ve been blessed though.”

For more information, visit https:// doubleshoeranch.com. a

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Helping You or a Love One

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homes Tri-StateLiving

up close The Jill Griesse Historic Garden located at the Robbins Hunter Museum in Granville, Ohio is a botanical retreat

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Day Trip | homes

Garden

OF DELIGHT Jill Griesse Historic Garden offers glimpse into 19th Century gentility

Story Benita Heath | Photography Elle Wildermuth

W

hat can you do to get out of the metaphorical straight jacket of the COVID-19 virus quarantine.

A simple answer would be to get outdoors. But if your front yard isn’t enough, the college town of Granville, Ohio, home of Denison University, could be the answer. A drawing card would be the Jill Griesse Historic Garden.

Here is a multi-faceted landscape garden in the backyard of the Robbins Hunter Museum, a 19th Century Grecian-designed mansion saturated with examples of the decorative arts and architectural design that show what gracious living was to those who came before.

A lovely way to enjoy beauty and to see history in a touchable way.

However with the pandemic, there have been

restrictions, but right now the museum is open 1-3 p.m. Tuesday through Saturday for tours. Masks are required but if you don’t have one, they will be provided if you give a day ‘s notice.

Quoting from the museum website “The Grecian movement is seen today by some architectural critics as the worst kind of architecture — copying ancient monuments blindly to satisfy a past that is no longer relevant to our world. The enduring beauty of the frontispiece of this house is but one small example of why these critics are so out of touch today with the timelessness and the beauty of the human spirit.”

Then there are the gardens. Now prepare to go back in time and learn.

Everything is authentic, right down to the choice of grass and clover that would have been seen in the

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Day Trip | homes

grounds of the 19th Century homes in Granville.

“The front border along Broadway contains plants that would have been in use in 1842, the year Alfred Avery fin shed the house,” according to Christina Gray, president of the Robbins Hunter Museum board. “Another border reflects t e period when the house was owned by Denison University (1903-1950.)”

Then there is the Ladies Garden where plantings duplicate what Hunter would have put out. This garden reflects Hunter’s passion for stained glass.But the design here doesn’t try to go back to Medieval church windows. Rather it takes as inspiration the vibrancy of the 1960s when design pushed back boundaries.

“Bobby” Hunter grew up in Newark, the larger city next to Granville, graduating from high school in 1922.

As a teen-ager he developed a love for antiques studying until he was considered expert enough to become an antiques dealer.

He even supplied fi ds for Greenfield Village, a recreation of a community in Dearborn, Michigan, of community life before the 21st Century.

His home is next to the Granville Public Library and anyone wanting to check out the latest mystery could look over to see some of his latest acquisitions fl wing from house to side yard.

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Hunter was a charming man, at least as far as a ‘Hello. How are you?” would go. But no one viewing Hunter’s collection could question his massive knowledge or steely business acumen to get what he wanted at the price he wanted. Hunter died in 1979 at the age of 73.

A plus for the gardens, especially in these days, is they never close.

“People can and do wander in for the evenings,”Gray said. “Visitors may approach the gardens in one of two ways. The front gate sits

between the two 1842 beds and is the usual public entrance. Our business entrance is on the west side of the building. Frankly we don’t care how they come in as long as they enjoy themselves when they do.”

Gray recommends taking in the overall landscape design before narrowing one’s perspective to particular beds.

“It changes so much from week to week and was designed to do so, it’s hard to say ‘go see this,’” Gray said.” A successful visit is when someone is inspired.” a

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Tri-StateLiving

food

up close Proctorville business provides fresh fruit and vegetables

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x

food | In the Garden

KEEPING THINGS Story Taylor Burnette | Photography Jeremy Holtzapfel

A

midst the recent pandemic, lines at McDonald’s Produce in Proctorville have been quite a bit longer than usual.

“I’m shocked at how many people we’ve been getting,” Tara McDonald, who owns the roadside stand with her husband, said. “We’ve had people a couple hours away come in, and people from Milton, Barboursville, Ironton and Portsmouth.”

McDonald’s Produce sells fruits and vegetables

fresh

from local farmers, as well as the McDonalds’ own garden. They travel south to get different types of produce during the off- eason.

The stand sells a variety of seasonal produce, including, but not limited to, corn, tomatoes, watermelons, cantaloupes, bell peppers, apples, peaches and potatoes.

Despite the increase in business, McDonald said, the prices they offer their customers have not

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Local produce stand offers a different type of drive-thru during COVID-19 pandemic increased. Corn is 50 cents an ear and tomatoes are $4 for five in a basket. Peaches are $4 a basket as well, but include six peaches.

To adapt their business to the pandemic, McDonald’s Produce has offered their fruits and vegetables through a drive-thru system where customers wait in line, pull up, have their order taken and then have their produce loaded into their trunk.

This is very different for them, McDonald says, because of the way she and her husband try to get to

know their customers.

“It’s not like a one-on-one, where they can walk up to your stand and kind of hang out, talk to you and look at what you have to offer,” she said. “Right now, just the way things are set up, we can’t really let them get out of their vehicles.”

Although customers are unable to get out of their vehicles and connect with them, McDonald said they are still committed to providing their customers with the highest quality produce they can get. If customers

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ever have problems, McDonald said, she is committed to making things right.

From January through May, she and her husband travel the country to places like Florida and South Carolina to get fruits and vegetables when they are not available locally.

When things become available locally, they buy from farmers, which McDonald said has led to very meaningful relationships. Knowing and doing business with them has been a great learning experience for her as well, she said.

“We’ve become friends with a lot of the older farmers, and they have a lot of wisdom that they can still give,” she said. “They’re really smart people, and you know, a lot of people don’t give them credit for it. … We purchase from local farmers such as Franklin and Susie Love and Dan and Deb Roach that grow a variety of tasty tomatoes and other produce.”

McDonald describes herself and her husband as “people-people,” something they considered when choosing their line of work.

“We like to talk to people and everything like that, and what else is better to do than feeding people at the same time?” she said.

It was also important to McDonald and her husband to work for themselves.

“We’ve always kind of wanted to work for ourselves,” she said, “A lot of our young people need to know that they can do it.”

In light of the pandemic, McDonald said she is thankful she and her husband are still able to work and stay in business, as many small businesses have been struggling. Additionally, many farmers have been struggling as well, and McDonald has seen a price increase from the farmers she purchases from out of state.

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“The pricing of the stuff t at we purchase, we can defini ely see a price hike,” McDonald said. “One of the problems is the pickers that they use are not allowed to come into work, so they don’t have anybody to pick their produce.

So, the produce is laying in the fiel s and … the farmers are hurting right now.”

She said she has seen farmers having trouble getting produce to market, and that this will all likely have an effect economically.

Looking ahead, she said McDonald’s Produce intends on staying in business for the foreseeable future. For the time being, customers will only be able to drive through, viewing their fruit and vegetable options through Facebook and their car windows. a

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MCDONALD’S PRODUCE #19 County Road 403 Proctorville, Ohio 45669 304-412-7661 http://www.mcdonaldsfarmfreshproduce.com/

6/24/20 1:11 PM

From the Cookbook | food

Maple Breakfast Braid • 1 package (16 ounces) breakfast sausage • 1/4 cup maple syrup • 2 eggs, beaten • 1/2 cup green onions, sliced • 2 Granny Smith apples, peeled and diced • 1 1/2 cups dry herb stuffing mix • 1 package (17 1/4 ounces) frozen puff astry, thawed • 2 egg whites • 1 teaspoon water Heat oven to 400˚F. In large bowl, combine sausage, syrup, beaten eggs, green onions, diced apples and stuffing mix.

Dust surface with fl ur; roll out pastry sheet to 12-by-18-inch rectangle. Transfer pastry to large baking sheet with parchment paper. Spoon half of sausage mixture down center of pastry.

Make 3-inch cuts down sides of pastry. Fold one strip at a time, alternating sides. Fold both ends to seal in filli g. In bowl, beat egg whites and water; brush over pastry.

Repeat steps for second pastry sheet.

Bake 25-30 minutes, or until brown, rotating pans after baking 15 minutes.

Find more breakfast recipes at Culinary.net.

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food | From the Cookbook

Savory Walnut Egg Cups • Nonstick cooking spray • 1 1/2 cups old-fashioned oats • 3/4 cup chopped walnuts • 1/4 cup extra-virgin olive oil • 1/4 teaspoon salt • 2 tablespoons cold water • 9 large eggs • 1/2 teaspoon garlic powder • 1 teaspoon dried oregano leaves • 1 tablespoon stone ground Dijon mustard • 1 cup baby spinach, coarsely chopped • 1 small red bell pepper, diced • 3/4 cup extra sharp shredded cheddar cheese

Heat oven to 350˚F and generously spray 12-cup muffin an with nonstick cooking spray.

In bowl of food processor, pulse oats until fi e and fl ur-like. Add walnuts and pulse until blended with oat fl ur. Pulse in olive oil, salt and water until mixture comes together.

Spoon walnut-oat crust mixture evenly (about 1 1/4 tablespoons each) into each muffin up and press into bottom and partially up sides. Bake 25 minutes until crust begins to brown. Cool on wire rack 10 minutes.

In large bowl, whisk eggs, garlic powder, oregano and mustard until well combined. Stir in spinach, bell pepper and cheese.

Fill each muffin up evenly with egg-veggie mixture and bake 20 minutes, or until eggs are set.

Cool slightly on wire rack before removing egg cups by carefully inserting sharp knife between crust and muffin an.

Find more make-ahead recipes for any meal of the day at walnuts.org/meal-prep.

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Avocado Toast • 2 slices whole-wheat bread • 1 avocado, halved and sliced • 2 poached eggs • Salt, to taste • Pepper, to taste • 1/2 cup crushed SimplyProtein Barbecue Crunchy Bites

Toast bread slices. Divide avocado slices among toast.

Place one egg on each piece of toast then sprinkle with salt and pepper, to taste.

Top toast with crushed crunchy bites.

Find more protein-packed solutions at simplyprotein.com.

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food | From the Cookbook

Panzanella Bagel Salad • 2 medium Roma tomatoes, seeded and diced • 1 1/4 cups canned diced tomatoes, undrained • 1/4 cup green bell pepper, diced • 1/4 cup cucumber, peeled, seeded and diced • 2 tablespoons red onion, diced • 2 tablespoons Parmesan cheese, grated, plus additional (optional) • 1 tablespoon balsamic vinegar • 2 tablespoons fresh basil, chopped • 2 bagels (4 ounces each) cut into 2-inch pieces, toasted • Assorted greens (optional)

In medium bowl, mix tomatoes, canned tomatoes with juice, green pepper, cucumber, onion, cheese, vinegar and basil.

Add toasted bagel pieces; toss gently. Marinate, covered, in refrigerator 1 hour. Serve within 1 hour after marinating. Sprinkle with additional cheese and serve on bed of assorted greens, if desired.

Recipe courtesy of Sylvia Melendez-Klinger, MS, RD, on behalf of the Grain Foods Foundation.

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From the Cookbook | food

Vegetarian Stuffed Peppers • 6 large sweet bell peppers • 1/2 cup diced sweet onion • 1 cup cherry tomatoes, sliced in half • 1 cup frozen corn, thawed • 1 1/2 cups cooked black beans plain (drained and rinsed if using canned beans) • 2 cups cooked brown rice • 1/2 teaspoon chipotle chili powder • 1/2 teaspoon dried oregano • 1/2 teaspoon ground cumin • 3/4 teaspoon kosher salt • 1/2 teaspoon black pepper • 1 1/2 cups shredded sharp cheddar cheese, divided Preheat the oven to 350˚F. Line a rimmed half sheet pan with non-stick aluminum foil.

Slice the tops off of t e sweet bell peppers. Use a spoon to scoop the seeds and white membranes from the insides of the peppers. Discard the pepper tops

and seeds. Place the peppers onto the prepared half sheet pan; briefly set aside.

In a large bowl, stir together the diced onion, cherry tomatoes, corn, black beans, and brown rice until combined. Sprinkle the chili powder, oregano, salt, and pepper over top before stirring to distribute the seasonings throughout. Fold 1 cup of the cheddar cheese into the filli g, reserving the remaining cheese for later.

Stuff t e open cavities of the sweet bell peppers tightly with filli g, mounding a bit of the filli g over the top edge of the peppers. Sprinkle the remaining cheddar cheese over top of the filli g. Bake the stuffed peppers for 30 to 35 minutes or until filli g is heated through, the peppers soften, and the exteriors begin to wrinkle. Serve immediately.

Find more recipes at milkmeansmore.org.

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food | From the Cookbook

Steamboat Willie Green Apple Waldorf Salad • 3/4 cup fat-free Greek yogurt • 2 teaspoons Dijon mustard • 16 ounces chopped, cooked chicken • 1 cup chopped green apple • 1 cup DOLE® Blueberries • 1 cup Dole Red Grapes, halved • 1 cup chopped, fresh Dole Tropical Gold Pineapple • 1/2 cup Dole Celery, cut into chunks • 1 tablespoon freshly chopped mint • 1 package (5 ounces) Dole 50/50 Salad Blend • 1/4 cup chopped pecans or walnuts (optional)

In medium bowl, stir yogurt and mustard. Stir in chicken, apples, blueberries, grapes, pineapple, celery and mint. Toss to evenly coat.

Pour salad blend onto serving platter. Arrange chicken mixture on salad blend and sprinkle with pecans or walnuts, if desired.

Tips: Can be served as salad or spooned onto tortillas and rolled up for wraps. Amount of yogurt dressing can be adjusted based on personal preference.

Find more easy-to-make recipes, kid-friendly activities, inspiration for families spending time together at home and more at dole.com/at-homeresources.

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From the Cookbook | food

Candied Bacon • 1 pound (1 package) Omaha Steaks Applewood Smoked Steak-Cut Bacon • 1 tablespoon fresh ground black pepper • 1 cup packed light brown sugar Heat oven to 375˚F. Place wire rack on foil-lined baking sheet. Place strips of bacon on wire rack and sprinkle with black pepper. Lightly pat brown sugar on top of bacon in thin layer.

Place baking sheet on center rack in oven and

bake 25 minutes, or until brown sugar melts and bacon is crisp.

Remove from oven and cool 10 minutes. Using tongs, transfer bacon to parchment-lined baking sheet and cool to room temperature.

Store in airtight container up to 3 days at room temperature.

Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.

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food | From the Cookbook

Fiesta Snacks • 1 pound chicken, chopped • 1/2 cup salsa, divided • 1/4 cup sour cream • 8 tortillas (8 inches) • 1/3 cup refried beans • 1/2 cup guacamole • 6 ounces shredded cheese

Heat oven to 350˚F. In skillet, cook chopped chicken until done.

In medium bowl, mix cooked chicken, 1/4 cup salsa and sour cream until blended.

In small bowl, mix refried beans and remaining salsa until blended.

Lay two tortillas on baking sheet lined with parchment paper.

Spread chicken mixture over both tortillas. Place second set of tortillas over chicken mixture. Spread guacamole over top tortillas. Place third set of tortillas on top and spread refried bean mixture over tortillas.

Place fourth set of tortillas on top and sprinkle shredded cheese over tortillas.

Bake 10 minutes until cheese is melted.

Find more snack recipes at Culinary.net.

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From the Cookbook | food

Quick Pickles • 1/2 cup white vinegar • 2 teaspoons sugar • 1 teaspoon mustard seed • 1 teaspoon salt • 1 clove garlic, crushed • 1/2 teaspoon red pepper flakes (optional) • 1 teaspoon dried dill, chopped, or 2 tablespoons fresh dill leaves • 1 bay leaf • 4 cucumbers, cut into angled 1-inch slices

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, garlic and red pepper flakes, if desired; cook until mixture begins to simmer and sugar dissolves. Remove from heat.

In heat-proof bowl, toss dill, bay leaf and sliced cucumbers. Pour simmering liquid over cucumbers and stir to evenly coat. Cool to room temperature or chill before serving.

Note: Pickles may be made up to 3 days in advance.

Refrigerate in covered non-reactive container.

Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.

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food | From the Cookbook

Vegetarian Spicy Noodles SAUCE: • 4 tablespoons soy sauce • 2 tablespoons sugar • 1/2 cup water • 6 tablespoons Sabra Supremely Spicy Hummus, plus additional for garnish • 4 quarts water • 3 ounces dry angel hair pasta • 1 tablespoon minced fresh garlic • 2 cups thinly sliced bell pepper • 1 cup thinly sliced cherry tomatoes • 1 tablespoon thinly sliced Thai basil, divided • 1 tablespoon sliced scallions, divided

To make sauce: In large frying pan over medium heat, cook soy sauce, sugar, water and hummus 1-2 minutes until hot and mixed together.

To make noodles: Bring water to boil.

Add pasta to boiling water and cook 5 minutes, or until tender. Strain noodles.

Add garlic, bell peppers and cherry tomatoes to sauce. Let simmer 2 minutes. Add noodles and mix to fully coat noodles, 1-2 minutes. Add 1/2 tablespoon basil and 1/2 tablespoon scallions; reserve remainder for garnish.

Place noodles in bowls and top with hummus and remaining basil and scallions.

Source: Sabra

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From the Cookbook | food

Connecticut-Style Shrimp • 4 tablespoons unsalted butter • 2 tablespoons chives • 1/4 teaspoon salt • 1/8 teaspoon black pepper • 12 large, cleaned, uncooked Omaha Steaks Wild Argentinian Red Shrimp

Heat medium skillet to medium-high heat. Add butter; cook until melted.

Add chives, salt, pepper and shrimp to pan. Cook 2 minutes, turn shrimp and cook 2 minutes, or until shrimp is opaque and cooked through. Remove from heat and serve.

Find more ideas for upgrading the grilling experience in your own backyard at OmahaSteaks.com.

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food | From the Cookbook

No-Bake Walnut, Cocoa & Cherry Bars • 1/2 cup old-fashioned oats • 1 cup (about 12) pitted medjool dates • 1/2 cup shelled walnuts • 1/2 cup unsweetened dried cherries • 2 tablespoons unsweetened cocoa powder • 1/2 teaspoon salt

In large food processor bowl, combine oats, dates, walnuts, cherries, cocoa powder and salt. Process 1-2 minutes, or until mixture resembles crumbly dough.

Turn mixture onto wax paper and shape evenly into 1/2-inch thick rectangle.

Source: California Walnuts

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Homemade Fudgsicles • 3 cups milk • 1 cup sugar • 3/4 cup unsweetened cocoa powder • 1/4 cup honey • 1/4 teaspoon salt • 12 ice pop sticks

In pot over medium heat, heat milk, sugar, cocoa powder, honey and salt, stirring often, until sugar dissolves. Remove from heat and cool to room temperature. Pour into ice pop molds and insert sticks then freeze until firm, bout 12 hours.

Remove ice pops from molds and place in freezer-safe bag until ready to eat.

Find more snack recipes at milkmeansmore.org.

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Kids Watermelon Sandwich Cookies • 12 blueberry pancakes (3-inch round), cooled to room temperature • 1/2 cup white frosting • 6 seedless watermelon slices (2/3-inch thick, 3-inch round), drained to remove excess moisture

Evenly frost bottom of each pancake with white frosting. Arrange six pancakes frosting side up on serving platter. Place one slice watermelon on each frosted pancake.

Top each with remaining pancakes, frosting side down. Serve immediately or cover and refrigerate until ready to serve.

Source: National Watermelon Promotion Board

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the last word

Creating a better shelter for our animals

T

Denise Paulus has been the director of the Lawrence County Animal Shelter since 2019.

here are so many opportunities to make a difference in life. After my

the animals that are harbored within our building.

boys went to college, I started to think

I knew I could not do this on my own. It would take

about what was next and where I could

collaboration with an experienced team and the

make a positive impact in my community. Fortunately,

community at large. Luckily, a nonprofit o ganization

the right circumstances fell into place and made it

from Central Ohio, Gigi’s Shelter, and the Lawrence

possible for me to pursue my passion for helping

County Animal Shelter found each other. Gigi’s had

animals. I decided to accept an offer to become the

an established model of partnering with different

director of the Lawrence County Animal Shelter and

shelters in the state of Ohio. This partnership led

that is when the challenges began.

to a complete modernization of our facility, which

Many people think working with animals only

included installing a heating and cooling system,

consists of petting puppies or bottle-feeding kittens.

adding a puppy room, updating the drainage system

Yes, this can be part of the job, but I realized very

and upgrading the kennels, lights and windows. This

quickly that much more would be required if I really

created a much cleaner and healthier environment.

wanted to improve the well-being of animals in the community and in the shelter environment.

I wanted our facility to take a progressive approach

My hope is to continue to restore the bedraggled image of animal care in the shelter and to become a place the community will want to patronize. I

and aim to embody an exceptional model of animal

encourage people to volunteer and be part of the

care in the 21st century. This could not be achieved

solution for homeless and abandoned animals in

without evaluating the core issues, then developing

Lawrence County. A strong connection within our

improved ways to ensure animal welfare, which

community is important and people need to know that

includes proper housing, disease prevention and

we have made positive changes and will continue to

treatment and responsible care.

make positive changes.

First and foremost, I felt my job was to break

Our shelter is now a beacon of hope and with

down the preconceived notions of the stereotypical

a unified ommunity, we can continue to make a

shelter and make real changes that would enrich the

difference and have a perpetual impact on a future

volunteers, our community and most importantly,

where the animals come fi st.

66 | Tri-StateLiving

LAST WORD - 315 WORDS OR LESS.indd 1

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