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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Taylor Burnette, Contributor Carrie Stambaugh, Contributor news@tristateliving.com ADVERTISING Jeremy Holtzapfel, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director PHOTOGRAPHY Jeremy Holtzapfel, Staff Photographer Rachael Layne, Contributor
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on the cover Elizabeth Slagel has always had a passion for creative endeavors and the “wow factor” when hosting events. This can be seen in her new venture, Weymouth Hill in Ironton.
Community art projects are booming in region
T
he Tri-State seems to be embarking on a bit of an artistic renaissance. Downtown Russell, Kentucky is home to two new murals. Ashland, Kentucky has seen an explosion of color in their “Art Alley” between 15th and 16th streets, with a wide range of styles present. Portsmouth has seen participation in their Street Art project, with designated walls available for painting by anyone interested. Portsmouth Little Theater has also recently undergone renovations after gifts from donors and the hard work of volunteers. Organizations like Third and Center, along with help from local art instructors and students, are adding murals, swings and more to the Ironton, Ohio riverfront walking path. We can’t forget Huntington, West Virginia, whose Old Central City district is home to historic and modern murals alike, and whose Civic Center arena just underwent exterior renovations. Art brings people into our downtowns to interact and
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.
participate. It engages our youth, gives us pride in place and is an important part of a healthy community. Art is also good for business, as locations with a vibrant art scene have higher livability and quality of life. Here’s to the Tri-State taking advantage of this momentum and continuing to beautify our public spaces for generations to come.
Tri-State Living (ISSN 02795124) is published every other month by Ironton Publications, Inc., 2903 South Fifth St., Ironton, OH 45638. Periodicals postage paid at Ironton, OH. Copyright 2021 Ironton Publications, Inc. Reprint of any part of contents without permission is forbidden. Titles registered in the U.S. Patent Office. POSTMASTER: Send address changes to Tri-State Living, P.O. Box 647, Ironton, OH 45638-0647.
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July/August 2021 Contents
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arts & culture 8
ON DISPLAY Self-taught photographer documents region
living 24
32
24
HEALTHY LIVING Microcreamery supplies region with high quality milk, cream and cheese
shopping 32
IN THE BIZ Chesapeake boutique features women’s and children’s fashion
feature 36
WEYMOUTH HILL Historic venue hosts weddings, parties and more
homes 46 KITCHEN & BATH Technology improves function of kitchen and bath
food 50
IN THE KITCHEN Family owned grill serves up fresh Mexican cuisine
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FROM THE COOKBOOK Sweet taste of summer
in every issue
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FROM THE EDITOR Community art projects are booming
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arts & culture Tri-State Living
up close Ashland, Kentucky’s Tom Worden has had a lifelong love of photography.
p. 8
arts & culture | On Display
Tom Worden reflects on a lifetime of photography
8 | Tri-StateLiving
A life behind the lens
On Display | arts & culture
Story Carrie Stambaugh | Photography Jeremy Holtzapfel
T
om Worden was a small child when he received his first camera. It was, in his words, “Love at first picture.” Now, more than 50 years later, he still feels that same sense of excitement and wonder every time he puts his eye to the viewfinder to frame up a shot. “Photography is a weird thing. It gets its grip on you — it’s like a drug,” explains Worden. Technology has changed dramatically during his long love affair with photography. His first camera was the type that once all the photos were taken the entire device was sent away by mail to be developed, then some weeks later the printed photographs arrived in the mail along with an entirely new camera. Compare that to Worden’s newest Nikons, which allow viewing of images captured only seconds before. Although Worden admits he does miss working with film, he said digital photography allows for more people to learn the craft and share their work with the world. “I love seeing the photographs people in our area take. They come to it with so many different skill levels but one thing in common: something they see has inspired them so much that they just need to share it with others. To me, that is photography at its heart, the desire to share with others,” he explained. A native of Charleston, West Virginia, Worden moved to the Ashland, Kentucky area about 20 years ago when the city was experiencing an arts and culture boom. There were plentiful
arts & culture | On Display
galleries to display his work and the now-defunct Pendleton Arts Center was just opening. Although he bemoans the closure of many of the galleries and the PAC, he remains hopeful the town will remerge as a center for arts — pointing to the recent erection of the large bronze sculptures at the riverfront and the sudden popularity of murals in the downtown area. “It seems like it 12 | Tri-StateLiving
is trying to become an artistic place again, we had all that, and it all went away,” said Worden, “Hopefully we can pull out of this nose dive.” Photography has provided a career that both fed his constant longing to create while supporting him financially. And, he did it all without any expensive formal academic training. Worden is a “self-taught” photographer, although
he is quick to say he has done plenty of studying on his own in order to hone his craft. “I think to be a good photographer, you have to understand art and good composition. I really think it is important for young photographers to study the past photographers – the masters,” he said. Worden also spent hours and hours working his camera settings and developing images on film before he switched to digital
cameras and its accompanying computer editing programs. “It’s been my luck to work in photography both as a passion and a profession, it has been amazing to spend a life looking at things,” he said, adding, “When you give your total attention to a flower, an insect or a rundown, abandoned building it can be a powerful and sometimes life changing experience. Photography is lot of trying to figure Tri-StateLiving | 13
living | Outdoors
On Display Outdoors | arts & culture | living
living arts & culture | Outdoors | On Display
16 | Tri-StateLiving
out how life works and getting the camera to show that.” “I think it is also important to work where you are. We all dream of the ‘Big photography adventure’ but chances are, you will spend a lot more time in your own backyard. There are so many interesting, beautiful things around us all the time. You just need to be open to it. When I’m shooting, in the back of my mind, I’m thinking ‘If I were on an assignment for the National Geographic, how would I do this?’ When you aspire to produce the best work you can, it can lead to other things,” he said. Worden is most known for his works that are created in the pictorialism style. It emphasizes the beauty of the subject and the composition, rather than the documentation of reality. However, Worden has also worked from time to time as a freelance photojournalist and did his share of portraits and wedding photography. Perhaps some of his most well-known images are of a lightning strikes above the City of Ashland, which are captured from his home. He added, “I’m not a storm
chaser but if it comes to town, I’ll photograph it. Same as with the circus.” Images he’s captured of both the AK Steel Ashland Works mill and the Coke Plant before they were closed are among his favorite, and which he sincerely hopes will endure after he’s gone. “I have images that nobody else of this area has, I want the library to get my photographs,” he said, noting most of the images were captured at night. The factories “were amazing visually and auditorily, it was just amazing to stand near them,” he added. In addition to the old factories, Ashland has many other muses that have inspired his work. “I like to promote the beauty the Ashland Area. I’ve created a fan page for the Central Park Christmas lights, one for Ashland Area Sculpture and statues, and I nearly finished with one for the Ashland Cemetery. I can see one for the Port of Ashland and the Ashland trail system and one called Stained Ashland... It would be a collection of all the stained glass in Ashland,” he said. Tri-StateLiving | 17
living | Outdoors
On Display Outdoors | arts & culture | living
Tri-StateLiving | 19
living arts & culture | Outdoors | On Display
20 | Tri-StateLiving
In recent years, Worden has expanded his knack for creating beauty beyond the lens and into sculpture work. A piece titled “Opinions, Black and White and Usually Designed to Harm,” is now on display at the Highlands Museum and Discovery Center. Created with the thorns of a Washington Hawthorn, the piece was inspired by the most recent American election cycle, said Worden, noting “it’s a dangerous piece of art” literally because of the sharp thorns it had to be placed behind glass. Another piece he created won first price at a Grayson Art Gallery Final Friday Show. It features an oval rock set into a piece of wood. “I love the way the light moves around it as the day progresses,” explained Worden, noting “Even if your work only has meaning to you, it’s okay. It’s about trying to figure yourself out through expression. It is just icing on the cake if other people find something interesting in your work.” To see more of Tom’s work visit his Facebook page. The Highlands Museum and Discovery Center and the Huntington Museum of Art also have some of his sculptures on display. a Tri-StateLiving | 21
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Tri-StateLiving
up close Snowville Creamery turns milk into multiple products, helps local economy.
p. 24
living | Healthy Life
DAIRY DELIGHTS Snowville Creamery milks the most out of dairy products Story Taylor Burnette | Photography Jeremy Holtzapfel
I
n Pomeroy, Ohio, what started in 2007 as a one couple’s hope to get higher quality dairy products in the region became a business selling milk, cream and cheese across the country. Snowville Creamery is a microcreamery, Heather Fuston, the business development and marketing manager, said. However, its products reach from Ohio, West Virginia and Kentucky to as far as Washington, D.C. and Illinois. Snowville sells milk that isn’t homogenized, or chemically treated to be one texture to keep the nutrients and flavor intact. This causes a layer of natural cream to form on top of the milk, which is considered the norm in many places internationally, but is rare in the United States, Fuston said.
24 | Tri-StateLiving
Additionally, Snowville offers cultured products like yogurt and sour cream that, if flavored, are flavored with all-natural ingredients. One of Fuston’s favorite items is the maple yogurt, flavored with real maple syrup sourced from Northeast Ohio with no other added sugars or flavors.
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living | Healthy Life
26 | Tri-StateLiving
Snowville’s range of products doesn’t stop there, but also includes white cheddar cheese, cheese crisps, half-and-half, whipping cream and more. The difference in Snowville’s products compared to other milk products comes from where the milk comes from and how it’s processed. “A2 is a protein that occurs in the milk,” Fuston said. “Humans, sheep and goats all produce A2 protein and then milk. So humans have evolved to digest and consume A2 milk, and all cows used to be A2. And then there was a genetic mutation a couple thousand years ago.” The genetic mutation led to cows producing A1 proteins as people bred cows for higher milk production. A1 protein is harder for a lot of people to digest, Fuston said, so A2 milk and A2 milk products can benefit a lot of people. “That’s why a lot of people experience a
discomfort,” Fuston said. Although Snowville Creamery’s products are priced a little higher than most dairy products, with milk costing around $4.99 and yogurt and cheese costing around $5.99, Fuston said most customers feel the price is worth it for a higher quality product. “Customers are willing to spend a little extra because they understand the quality, that not only are they getting in the product, but also the quality of farming that’s occurring, and the trust that they have that our products are humanely and sustainably produced,” Fuston said. Snowville also focuses heavily on local sourcing and community involvement with their business. The creamery is one of the biggest employers in Meigs County, Ohio, Fuston said, and is just one part of a local economy. All of their employees are paid above the minimum wage.
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living | Healthy Life
28 | Tri-StateLiving
Snowville Creamery, LLC Snowville’s website has a handy store locator for those interested in buying their products. www.snowvillecreamery.com 32623 State Route 143, Pomeroy, Ohio 45769 info@snowvillecreamery.com 740-698-2340 Tri-StateLiving | 29
living | Healthy Life
“We’re just one piece of the local economics puzzle here,” Fuston said. “We just do our part to bring those monies in through our channels, and then redistribute them throughout the community. We have partnerships with a lot of local food banks here in the area, and a lot of different non-profit organizations that we work with to help people in need and continue to reinvest in our community.” The future looks bright for Snowville, Fuston said, and they hope to expand their product offerings and release some new products towards the end of the year. For some people, the price point of Snowville’s products may cause some apprehension, but Fuston believes that for many, the products are well worth it. “I feel like we’re either contributing to the betterment of our community, or contributing to the money continuing to funnel outward,” Fuston said. “I just like to reassure people that the purchases that they make really do have an impact on real people and real lives here in the community, and all of us here that are employed by the creamery, of course. We do our part to circulate that money locally, too. So not only are they providing enrichment for the community and the economy, but also the planet for the sustainable farming
30 | Tri-StateLiving
practices and things like that. So you know, I think it’s a win-win all around.” Snowville products can be found in a range of locations around the Tri-State region, including at stores in Huntington and Parkersburg in West Virginia, stores in Louisville and Lexington in Kentucky, and in places like Gallipolis, Athens, and Logan in Ohio. a
shopping Tri-State Living
up close Jamareid Boutique in Chesapeake offers peak fashion for women and children.
p. 32
Fashion Forward Chesapeake boutique offers clothing, accessories, gifts
In the Biz | shopping
Story, Photography Heath Harrison
J
amareid Boutique, which opened in March in Chesapeake, specializes in women’s fashion in all sizes, as well as children’s clothing. “It’s been great so far,” Jerrica Ross, who co-owns the store with Lauren Hardin, located at 407 Third Ave., said of business. “People have really shown support for us.” Ross, a teacher with Fairland schools, said she had already been doing business for two years out of one room when she decided to partner up with Hardin, who works at St. Mary’s Medical Center and is a military veteran.
Hardin said that in addition to clothing, they also sell home décor, food items, accessories and other items. “More of a gift shop style,” she said. They said they plan to sell things made by local producers, such as maple syrup and jewelry. “There are wonderful people here who make things locally,” Hardin said. Since their opening in March, they have expanded their children’s clothing and offer a tween line as well. “And we’re doing food like gourmet popcorn,” Hardin said. “And we have our own brand of wine slush mix.” Tri-StateLiving | 33
In the Biz | shopping
Ross and Hardin are also doing Facebook live sales on Sundays and Wednesdays. “People can buy merchandise and pick it up or have it shipped,” Ross said. She said the shop also accepts payment through Sezzle. Hardin says they have started offering shopping parties at the store and they also set up regularly at Pullman Square in Huntington. Jamareid is an addition to a growing business area, with the shop being one of several businesses to open on the street in the last year, including the Ohio Valley Outlet, which launched in October, and Wagging in Style pet grooming, which opened last March. As for their store, Ross and Hardin said they hope to offer something unique to those who come by. “These are all brands not seen in a chain store,” she said. “These are boutique brands. And they’re at affordable prices. We want women’s fashion to be fun.” “And easily accessible,” Hardin said. Jamareid Boutique is open from 4-8 p.m., Monday through Friday and from 10 a.m.-4 p.m. on Saturday. For more information, visit the shop on Facebook and Instagram and at jamareid. commentsold.com. a Tri-StateLiving | 35
feature | Weymouth Hill
Weymouth Hill
Event venue brings together local history and European charm in Ironton
36 | Tri-StateLiving
Weymouth Hill | feature
Story Taylor Burnette | Photography Rachael Layne
I
n the 1940s, the cabin at what is now Weymouth Hill Event Venue was the original Ironton Country Club. Elizabeth Slagel, owner and operator of what is today a venue with a seamless mix of rustic and old-world European charm, said there are many locals who talk about how they met their spouse there, or got engaged there, and a few who talk about the cabin’s past as a club, and the rumors of slot machines buried on the nearby hillside. Slagel and her husband admired the property for a number of years, Slagel said, and when it went up on the market, they knew they had to buy it. However, they were unsure of what they wanted to do with it. The cabin had become a residence in the years after it was a social gathering hub, so they stripped out the drywall revealing the original logs and fireplaces. From there, they began to invest into the property, and the idea of running the place as an event
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38 | Tri-StateLiving
Weymouth Hill | feature
venue was born. They opened officially in November of 2020. “This was just to protect a charming property and add value to the county,” Slagel said. “There aren’t a lot of places to get married, obviously the barn venues have gotten really popular. A lot of people find us or are kind of on the flip side of that, or they’re like ‘Okay we’ve already seen that done that we wanted something different.’” So what Slagel and her husband, Robert, created became a project of passion, and a venue that provides a unique tailored wedding or event experience. “It is fun to see all the ideas that people come up with and different things that they want to do,” Slagel said. They named the property for Robert’s mother, whose maiden name was Weymouth. “She definitely loved social graces,” Slagel said. “She loved to entertain. She would have loved this.” The property features three buildings, the cabin, the
English cottage and a cabana. The cabin can host up to 150 guests during non-pandemic times, Slagel said, and has many charming features like the original mantle on the fireplace from the 1940s and now a stunning porch facing the manicured front lawn and entrance. The English cottage offers a different type of feeling, with classical blue and white furniture, homey cottage accents, like the exposed wooden beams, and a magnificent European fireplace. Slagel said she was first inspired by Castle Leslie in Ireland, and brought in romantic and storybook elements to bring the place together. The space, reserved for the bridal party during weddings, allows for a comfortable, charming place to get dressed and ready for the big day. Weymouth offers tea services and even a light meal, Slagel said. They took the advice of many brides and newly-weds that Slagel personally talked to. For a
Tri-StateLiving | 39
feature | Weymouth Hill
40 | Tri-StateLiving
42 | Tri-StateLiving
Weymouth Hill | feature
Weymouth Hill Event Venue Event prices range from $500 up to $6,900. 2783 State Route 141, Ironton, OH 45638 740-744-2227 • weymouthhill.com
little extra relaxation, the venue even has a clawfoot bathtub. The cabana, though smaller than the other two buildings, packs in all the extra services a wedding party might need. Alongside an additional space for caterers and an on-site bathroom sits the room for the groom and groom’s party. Though a more masculine space, it never loses the old-world European charm as it utilizes rich, dark-toned woods. Outside overlooking the old trees and beautiful surrounding landscape is an additional ceremony space, developed from the natural hillside into what is now a flat ceremony space. The one-of-a-kind arbor can be surrounded by the wedding party’s choice of flowers, Slagel said, alongside other additional touches. “The wedding should be your wedding,” Slagel said. “They can bring a taco truck if they want … They can bring in a grandmother’s buttercream frosted cake.” In addition to weddings, Slagel said the venue also offers an array of pricing for different occasions, like reunions, parties, baby showers, smaller proms and more. With COVID-19, Slagel said many couples haven’t gotten the opportunity to have as large of weddings as they would like to, but as the pandemic restrictions lift, Slagel wants to continue improving the venue and help people have wonderful events. “Let’s make it a premier event venue, that’s probably my end game,” Slagel said. “It’s to be the place that everybody wants to get married.” a
Tri-StateLiving | 43
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up close Modernizing kitchens and bathrooms with technology and modern design.
p. 46
Modern Kitchen & Bath Upgrades FAMILY FEATURES — Upgrades happen for all kinds of reasons, but one of the most common purposes of a home renovation is to make essential spaces like kitchens and bathrooms more modern. Modernizing your spaces isn’t just about the aesthetic, although that is a major advantage, especially when it comes to resale value. Updating your kitchen and bath is also an opportunity to introduce new technology and enhancements that improve the function of these high-traffic rooms.
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Modern styles simplify everyday living and can make contemporary entertaining more enjoyable. The sleek lines of modern design lend themselves to a clean look, which is supported by hidden features that make organization easier.
SMART TECHNOLOGY Although the idea of a connected home isn’t new, technology is steadily improving. This means smart features are now often more affordable, easily integrated into the rest
of your home and available to help manage a wider range of household items. In the kitchen, you can add smart technology in numerous ways, from appliances and climate control to lighting and window treatments. For example, touch-to-open and push-to-open doors and drawers create a sleek, modern design while opening and closing with either a push or touch of a button for convenience. Similar diversity is available in the bathroom, where you can incorporate connected health and fitness monitors, touchless toilets, mirrors that double as information centers, towel warmers and even showers that automatically adjust to your preferred temperature. PAINT Changing the colors in a space is one of the most effective ways to transform the decor, but the walls aren’t the
only place where paint can make a big impact, especially in rooms like the kitchen or bathroom, where the cabinetry can make a bold statement. Black is a hallmark of modern design and installing cabinetry with a black finish can instantly upgrade a room. To create visual interest, consider incorporating accent cabinets in a coordinating finish. For example, you could pair Wellborn Cabinet’s Midtown wall cabinets finished in Matte Ebony with upper center cabinets finished in Putty Oak. An island in Bel-Air can incorporate both dark and light tones for a cohesive look. DECORATIVE RANGE HOODS An exposed range hood is a trendy look that can add sophistication to your kitchen. Treating this functional element as a statement piece gives you another place to showcase your style and create a sleek and modern look. If Tri-StateLiving | 47
Showcase homes | Upgrades
your hood is covered, consider making the cabinet door a focal point with a material such as back-painted glass.
bathroom elements finished in gold hues, such as a laminate veneer vanity in a high-gloss gold finish.
MULTI-PURPOSE SINKS While your sink has some obvious functions, you can upgrade the space for even more practical use. Some of the latest sink design innovations include built-in features such as cutting boards, colanders, bowls, drying racks and compost areas. In addition, motion activated wastebaskets with separate compost or recycling containers provide hands-free access to reduce unwanted messes.
CABINETRY Cabinets are the biggest component of most kitchens. Since kitchens tend to be the hub of the home, it’s important to maintain a homey feel while adding the luxury of modern features. Using warm colors, gold-toned hardware and sleek door styles can deliver a glamorous yet welcoming design. For example, Wellborn Cabinet’s Aspire Full Access Frameless line features flat moulding and flush lines to create a thoughtfully integrated flow throughout the kitchen. A Morristown door in the Smokey Walnut finish and Serenity metal doors in Sand Gloss Glass marry heirloom quality and contemporary finishes for a beautiful and functional space. Find more ideas to modernize your living space at wellborn.com.
TOUCHLESS FAUCETS Public restrooms aren’t the only places you can benefit from a touchless faucet. At home, the feature may come in handy when your hands are full or filthy. For the most on-trend, modern look, coordinate your faucets with other 48 | Tri-StateLiving
Tri-StateLiving
food
up close Family restaurant serves up fresh, west coast style cuisine.
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food | In the Kitchen
FRESH OFF THE GRILL
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In the Kitchen | food
Maestros Mexican Grill brings a fresh taste of Mexican to Portsmouth Story Taylor Burnette | Photography Rachael Layne
A
fter 6 weeks in business, Juan Fuentes, one of the owners of Maestros Mexican Restaurant, said it has been a good feeling watching customers enjoy their dishes. The restaurant, located at 842 Fourth St. in Portsmouth, provides a, literally, fresh take on Mexican cuisine in the Tri-State, using all fresh never frozen meat in their west coast style dishes. “You can taste it a lot better when you have it fresh, and then the quality is just better too,” Fuentes said. “A lot of places intend to buy the frozen to save a few bucks, and the thing about frozen is that the moment you unfreeze it, you have to sell it the same day. You’re pretty much buying meat that has already expired.” Maestros serves an array of dishes with their fresh ingredients, like burritos, fajitas and street tacos. However, they also have dishes out of the box, like Mexican street corn in a cup and their Olmeca Bowl, with beans, white rice, your choice of protein and an array of garnished toppings like radishes, corn, Mexican sour cream and queso fresco. A favorite of Fuentes is the Taco Al Pastor, with marinated pork with spices, creating a really tender, flavorful dish. Prices range from $3 for a single street taco to $13 for the most expensive items on the menu. “We’re introducing locals and other people to new dishes that haven’t had or maybe present to them in a better way and fresher way.” Tri-StateLiving | 51
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The business is not only family-owned, Fuentes said, but family operated with hard work and dedication. “We’re all here putting in all the hours, because we believe in this dream and we believe in this goal,” Fuentes said. The family’s dedication has not gone unnoticed, garnering over 1,000 followers on their Facebook page and many customers since the restaurant opened. “It’s just a good feeling when you see people give you their honest feedback without you forcing it on them to tell you, and when they just tell you how much different it is, and how much they are loving it and enjoying it,” Fuentes said. “It’s just, it’s a good feeling, you know?” Looking towards the future, Fuentes said he hopes to one day serve an array of Mexican spirits, like tequila and mezcal, described as a beverage made from any type of agave. “We can also bring brands that no one has seen in the state of Ohio,” Fuentes said. a
MAESTROS MEXICAN RESTAURANT 836 Fourth St., Portsmouth, OH 45662 740-660-4287 www.facebook.com/mmxgrill/
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From the Cookbook | food
Sunrise Burrito • 2 teaspoon canola oil • 1 small red onion, diced • 1 red bell pepper, seeded and diced • 1 can black beans, drained and rinsed • 1/4 teaspoon red pepper flakes • Salt, to taste • Pepper, to taste • 4 eggs • 4 egg whites • 1/2 cup shredded pepper jack cheese • Nonstick cooking spray • 4 flour tortillas • 1/4 cup sour cream • 1/4 cup salsa • 1 large tomato, seeded and diced • 1 avocado, sliced • Hot sauce (optional)
In large skillet, heat canola oil over medium heat. Add red onion and red bell pepper; cook 8 minutes. Add black beans and red pepper flakes; cook 3 minutes. Season with salt and pepper, to taste. Transfer to dish. In medium bowl, whisk eggs and egg whites. Stir in cheese until combined. Heat large skillet over low heat, add egg mixture and scramble 3 minutes, or until cooked through. Spread sour cream over tortilla. Spread salsa over sour cream. Spoon 1/4 bean mixture over salsa. Spoon 1/4 scrambled eggs over bean mixture. Top with diced tomatoes and avocado. Drizzle with hot sauce, if desired. Roll-up burrito. Repeat three times with remaining ingredients and serve. Find more filling breakfast recipes at Culinary.net.
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food | From the Cookbook
Corn Muffin Hot Dog Sliders • Nonstick cooking spray • 1 cup all-purpose flour • 1 cup yellow cornmeal • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1 cup buttermilk • 1/2 cup (1 stick) unsalted butter, melted • 1/3 cup sugar • 2 large eggs • 6 Coleman Natural Beef Hot Dogs, cut into coins or sliced on bias, 1/2-inch thick • 1 cup baby arugula • Mustard, for garnish (optional) • Ketchup, for garnish (optional) • Relish, for garnish (optional)
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Preheat oven to 375˚F. Lightly coat 12-cup muffin tin with nonstick cooking spray; set aside. In large bowl, combine flour, cornmeal, baking soda and salt. In separate bowl, whisk buttermilk, butter, sugar and eggs. Pour wet mixture over dry ingredients and stir until moist. Scoop batter into each muffin tin cup until halfway full. Bake 8-10 minutes, or until golden brown. Remove pan from oven and cool on wire rack 10-15 minutes before removing muffins from pan. In large skillet over medium heat, cook hotdog slices, turning occasionally with fork until slightly browned. Slice each muffin in half horizontally, add arugula and hot dog slices then garnish with mustard, ketchup and relish, if desired. Substitution: Use store-bought corn muffin mix rather than making corn muffins from scratch, if desired. For more recipe ideas, visit ColemanNatural.com/Recipes.
From the Cookbook | food
Bacon Cheeseburger Tacos • 8-10 slices Coleman Natural bacon • 1 pound ground beef • Salt and pepper • 4 slices cheese • 1 cup canola oil • 8 soft corn tortillas • 1 medium red onion, sliced • 1 avocado, skin removed and sliced • 1 medium tomato, chopped • 8-10 romaine lettuce leaves, torn
In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan. Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper. In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness. Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat. Find more breakfast recipes at Culinary.net.
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food | From the Cookbook
Kickin’ Chicken Tostadas • 1 pound boneless, skinless chicken breasts • 1 jar (16 ounces) salsa verde, any heat level • 2 packages (10.2 ounces each) Fresh Express Kickin’ Bacon Ranch Chopped Kit • 12 tostada shells • 1 avocado, peeled, pitted and cut into 1/2-inch pieces
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In large, covered skillet over medium heat, cook chicken in salsa verde 20 minutes, turning once, until internal temperature reaches 165˚F. Remove chicken, reserving 1/2 cup salsa verde; shred with two forks. Toss with reserved salsa verde. Place salad from kit in large bowl; toss with half the salad dressing from kit. Add toppings from kit; toss to combine. Divide salad evenly among tostada shells. Top each salad with chicken and avocado; drizzle with remaining dressing. Find more ideas at freshexpress.com.
From the Cookbook | food
Orange & Harissa Glazed Beef Kebabs • 1/2 cup California Valencia orange juice, freshly squeezed • 2 California Valencia oranges, zested and segmented • 2 tablespoons harissa paste • 2 tablespoons honey • 2 tablespoons olive oil • 1 tablespoon fresh mint leaves, roughly chopped • 2 garlic cloves, finely chopped • 8 ounces beef tenderloin, cut into 2-inch cubes • 1 green bell pepper, cut into 2-inch squares • 1 red onion, cut into 2-inch squares • 16 broccoli florets, raw • Kosher salt, to taste • Black pepper, to taste • Cooked couscous • Mandarin chutney
In mixing bowl, combine orange juice and zest, harissa, honey, oil, mint and garlic; mix well. Add beef cubes and toss to coat; marinate 2 hours in refrigerator. Using long skewers, build kebabs, alternating beef, peppers, onions and broccoli on each. Heat grill to medium-high heat. Season kebabs with salt and pepper, to taste. Grill until vegetables are cooked through and beef reaches desired doneness. Serve over bed of couscous and top with mandarin chutney.
Kids Charcuterie Snack Board • Cubed watermelon • Watermelon balls, skewered • Watermelon wedges • Watermelon sticks • Flower-shaped watermelon cutouts • Peanut butter and jelly sandwiches, halved • Ham and cheese pinwheels • Sliced veggies, such as cucumbers, carrots, sweet peppers and celery • Sliced fruit • Pretzels • Crackers • Small bowl of candy (optional)
Prepare watermelon, sandwiches, pinwheels, veggies, fruit, pretzels, crackers and candy, if desired. On large board or platter, arrange all ingredients. Visit watermelon.org to find more kid-friendly recipe ideas.
From the Cookbook | food
Apple Guacamole • 3 ripe avocados, halved and pitted • 1/2 cup finely chopped Vidalia onion • 1/2 cup snipped fresh cilantro • 1 lime, juice only • Bottled hot pepper sauce, to taste • 1 Granny Smith apple, peeled, cored and finely chopped • Kosher salt, to taste • Tortilla chips
In bowl, use fork to mash avocados, onion, cilantro, lime juice and hot pepper sauce to desired consistency. Stir in apple and season with salt, to taste. Serve with tortilla chips. Visit Culinary.net for more snack ideas.
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food | From the Cookbook
Apple, Strawberry & Blueberry Salad BLUEBERRY DRESSING: • 2 cups fresh blueberries • 1/4 cup balsamic vinegar • 2 tablespoons honey • 1 tablespoon lemon juice • 1/2 cup olive oil • Salt and pepper • 2 large apples • 2 packages (6 ounces each) Fresh Express 5-Lettuce Mix • 1 pint strawberries, cut in half • 1 pint blueberries • 1/2 cup pecan halves, toasted • Blueberry dressing
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To make blueberry dressing: In blender, process blueberries, balsamic vinegar, honey, lemon juice, olive oil and salt and pepper, to taste, until smooth. Set aside. To prepare salad: Cut apples into 1/4-inch thick slices. Using 1-1/2-inch diameter star-shaped cutter, cut apple slices into stars. Place lettuce mix in large bowl; add apples, strawberries and blueberries. Sprinkle with pecans. Before serving, drizzle each salad with blueberry dressing. Find more salad inspiration at freshexpress.com.
Thousand Island Burger Pizza • 1 can (11 ounces) refrigerated thin pizza crust • 12 ounces lean ground beef • 1 cup pizza sauce • 2 cups shredded cheddar cheese • 1 package (9.4 ounces) Fresh Express Bacon Thousand Island Chopped Kit • 1/3 cup dill pickle slices
Heat oven to 400˚F. Unroll dough and spread on 13-by-9-inch nonstick baking sheet. Bake 8 minutes; remove from oven. In small skillet over medium-high heat, cook ground beef, stirring frequently, 8-10 minutes, or until no longer pink; drain. Spread sauce evenly on baked dough to within 1/2 inch of edge. Top with beef and cheese. Bake 8-10 minutes, or until crust is golden brown. Top with lettuce, bacon and salad toppings from kit and pickle slices. Drizzle with Thousand Island dressing from kit. Cut into 12 (3-by-3-inch) pieces. Find more ideas at freshexpress.com.
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food | From the Cookbook
Coconut Key Lime Cream Pie • 1 package (11 ounces) vanilla wafers • 1/3 cup butter, melted • 2 cups heavy whipping cream • 1/4 cup confectioners’ sugar • 1/2 cup Key lime juice, divided • 1 package (8 ounces) cream cheese, softened • 1 can (14 ounces) sweetened condensed milk • 1 teaspoon coconut extract • 1 cup shredded coconut • 1/4 cup toasted shredded coconut • Lime zest • Maraschino cherries
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In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes. In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside. In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust. Refrigerate 4 hours. Before serving, garnish with toasted coconut, lime zest and maraschino cherries.
Watermelon Berry Pops • 6 cups watermelon • 1 cup blueberries, divided • 1 cup raspberries, divided • 3 tablespoons honey
In blender, blend watermelon, 1/2 cup blueberries, 1/2 cup raspberries and honey until smooth. Press through fine mesh strainer to remove pulp and seeds. Fill ice pop molds 3/4 full with liquid. Add remaining whole blueberries and raspberries to molds. Insert sticks and freeze at least 4 hours, or until completely frozen. To find more summertime snacks, meals and treats, visit watermelon.org.
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the last word
Learning by doing is the 4-H way
“I
pledge my head to clearer thinking, I pledge my heart to greater loyalty, I pledge my hands to larger service, I pledge my health to better living …. For my club, my community, my country, and my world.” As a Lawrence County 4-H Alumni and the current Ohio State University Lawrence County 4-H Youth Development educator, I can recite this pledge in my sleep. At a young age, I developed a passion for 4-H. One year at the county fair, as I was walking the midway after a livestock show, I told my dad, “I want to do this for the rest of my life.” 4-H brings youth together from all walks of life to experience new things, build strong friendships and take away lasting life skills. I know this to be true because I am a product of the mission and am forever grateful my dream, through 4-H, came true giving me the opportunity to share my passion with others. As the 4-H Youth Development educator, I am given the privilege each day to work with youth and adult volunteers throughout the county putting the 4-H pledge into practice with a “learn by doing” approach. Doing so by encouraging the mastery of new skills, a sense of belonging in a safe and inclusive environment, gaining independence by seeing oneself as an active participant in the future, and the opportunity to value and practice service to others; all of which leads to a happier, healthier lifestyle. My hope is for youth to walk away with the long-term benefits of academic or vocational success, civic engagement, employability and economic stability, happiness and wellbeing. 66 | Tri-StateLiving
Rachael Fraley is the Lawrence County 4-H Alumni and the current Ohio State University Lawrence County 4-H Youth Development educator.
My daily challenge is to instill a personal responsibility in our young people; the future leaders of our community to use their head, heart, hands and health for the betterment of our world. As today’s last word I challenge you to thrive. As a 4-H member, alumni, or not, it is never too late to find your spark; your desire to try something new or to learn a new skill. I encourage you to believe in yourself and your ability to contribute and connect with others while also giving back to the community. Take care of you and those you love, and maybe even those you don’t, to create a happier, healthier, better living for all!
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