July/August 2024
CASUAL Fast,
Taco Brothers brings different experience to Mexican cuisine
Breathe Wine & Culture Co.
aims to make spirits an experience
PUBLISHER
Kevin Austin
EDITORIAL
Heath Harrison, Editor
Mark Shaffer, Staff Writer
Terry L. Hapney, Jr., Staff Writer
Dawn Nolan, Contributor
Amanda Larch, Contributor briefs@irontontribune.com
ADVERTISING
Christie Coleman, Sales Consultant christie.coleman@irontontribune.com
Julia Parker, Sales Consultant julia.parker@irontontribune.com
PRODUCTION
Kandi Thompson, Design
PHOTOGRAPHY
Larry Rees, Contributor
on the cover
Tri-State’s charm offers much during summer
AAhh...the dog days of summer are here.
This issue of Tri-State Living Magazine offers a blend of cultural events, outdoor adventures, great summer recipes and community gatherings that celebrate the spirit of summer.
Ironton: July and August are marked by warm days, perfect for exploring the city's historic charm and natural beauty. The Ohio River provides a scenic backdrop for boating, fishing and leisurely walks along the riverfront parks. The Ironton Farmers Market offers fresh produce and crafts, fostering a connection between local growers and artisans.
Ashland: July and August bring a rich tapestry of events with the city hosting many festivals celebrating music, arts and heritage, drawing crowds from the Tri-State area. Visitors can explore the Highlands Museum and Discovery Center and enjoy local history and science exhibits. Outdoor enthusiasts can take advantage of Central Park and the Riverfront Park, which provide spaces for picnicking, concerts and family gatherings.
Chesapeake: The summer months are a time to enjoy the tranquility and natural beauty of the Appalachian foothills. Scenic drives along U.S. 52 offer breathtaking views of the river valley and countryside. Outdoor recreation opportunities abound with hiking trails in nearby state parks and opportunities for fishing and boating on the river. Local businesses and artisans showcase their talents at craft fairs and markets, adding to its small-town charm.
Residents and visitors alike can immerse themselves in the region’s rich history, natural landscapes and vibrant cultural scene.
Summer offers something for everyone to enjoy in this picturesque corner of Appalachia.
Warm Regards,
Kevin D. Austin Publisher, The
Ironton Tribune
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Tri-State
Living
arts & culture
Following her father’s love of entertaining, Nancy Carter has been teaching dance for 60 years.
up close p. 8
arts & culture | On Display
Being an entertainer is in Nancy Carter’s blood
Story Amanda Larch | Photography Larry Rees
Nancy Carter’s father, a legendary traveling Vaudeville Theatre performer, taught her everything he knew.
“He had always been a tap dancer, comedian, gymnast, entertainer, all his life,” says Carter, owner of Nancy’s School of Dance.
After marrying Carter’s mother her father decided to take a step back from show business, moving to a farm in Miller, Ohio — though it goes to show you can take the entertainer out of Vaudeville, but you can’t take
Vaudeville out of the entertainer.
“He named it the Cured Ham Farm; in Vaudeville, you’re a ham if you’re an actor, and people came to the farm wanting to buy hams all the time, which we didn’t have,” Carter laughs.
Starting from a young age, Carter would dance and entertain with her father, working for different agencies. When she was 12, her father opened a school of dance in Gallipolis, Ohio, and she started teaching for him.
Once Carter graduated high school and got married,
she knew she wanted to continue following in her father’s tap-dancing footsteps and opened her own dance school in Huntington. Celebrating her 60th anniversary in business this year, Carter occupied a building on Fifth Street West, opening schools in other locations, such as Hurricane and Louisa, until moving into her current Proctorville location three years ago.
And she has no plans of slowing down. Carter is in the process of renovating her new location, a 150-year-old church, with rentable party rooms and more, complete with posters and contracts harkening back to her father’s glory days, including pictures of him performing with the likes of Milton Berle and Fred Astaire.
Nancy’s School of Dance offers tap, jazz, lyrical, hip hop, tumbling and baton classes. “I’ve never been a hip hop dancer myself,” Carter says. “I’m a tap dancer, but I have great and wonderful teachers and girls who are really dedicated. I love the students.”
There are classes for all ages, including preschool, Mommy and Me and Forever Young, a program for older women.
“I thought, you don’t have to quit dancing because you get old; you get old because you quit dancing or moving,” Carter says. “They’ve become such a tight-knit group; they always welcome everybody else in.”
Throughout her career, Carter has celebrated many milestones, from directing majorette, flag, rifle and twirl camps at different colleges and universities in the region, to running the Miss America pageant system for Huntington, choreographing routines for the Citrus Bowl halftime show, traveling with the International Academy of Twirling Teachers and much more.
“You can imagine in 60 years what I’ve seen,” Carter says. “I’ve been able to make a living and maintain here and times are sure different now than they used to be; I can tell you that.”
Some of the most rewarding moments for Carter are seeing her students accomplish something, all while gaining more confidence in themselves. Winning and awards have never been Carter’s goal or objective;
instead, she wants to encourage each of her students to be the best they can be and continuously improve themselves, even if that means supporting their decisions to go elsewhere to help advance their career.
“It’s not about beating somebody else; just go for your personal best that you can do,” she says. “We try to push them, and if I think someone has outgrown what we do, I never want them to be held back. I want them to go and prosper, whatever way it is. Seeing their growth through dance, commitment and teamwork has been really rewarding.”
Nancy’s School of Dance opens pathways for its students, and several alumni have gone on to become Miss Teen West Virginia and Miss America, singing and dancing on Broadway, opening their own studios throughout the country and more.
“But for most everybody, it’s something they want to do recreationally,” Carter says. “I don’t have that many aspiring to become professionals. I encourage them to
do things outside of dance; I don’t want any of them to ever feel like they’ve given up their growing time just for dance, so I’ve never held them to that standard of not doing anything else. I want them to flourish and grow at whatever it is.”
It’s difficult for Carter to pin down any moment she’s most proud of, but she will always give credit to her family, especially remembering those who have passed on, and having dedicated her life to her studio since its inception, Carter has always been surrounded by people she loves.
“I’m proud to be the daughter of my Papa and Mother; I’m proud to be surrounded with my dance family, the people that I love,” Carter says. “Mother was not in show business, but we always called her the producer of the family. Papa just liked to entertain and make people laugh. What a wonderful life Mother and Papa had.
“Each era or decade has had its proud moments,” she continued. “When I really think about it, my proudest
moments would be being able to carry on the legacy of Papa and his career and being able to go through the good and the not so good times, keeping my chin up, and knowing I’m trying to do the right thing by everybody.”
To celebrate her 60th year in business, Carter’s team arranged a reunion revue, which took place in May at the Foundry Theatre in Huntington, welcoming dozens of previous students to participate, complete with a reception and more.
“When I had my 50th year I had 50 girls come back and perform,” Carter says. “I said this year if I get 60 of them to come that would hit one for every year. Some of them have been lifelong friends and connections made through dance.”
Much like her father, Carter has always loved to entertain and make others laugh, encouraging her audience, whoever they may be, to enjoy life to the fullest.
“Every year, usually, I do some kind of crazy number in the show just for fun,” Carter says. “My shows, I call them a revue, not a dance recital. I have a theme, but I’ve never been a ballet school—it’s been a whole different type of studio.”
Carter enjoys giving back to the community, and for years, through her benefit show each holiday season, has arranged fundraisers to benefit local nonprofits and animal shelters, first by herself then incorporating other studios in the region to join.
Candidly, with her beloved dog Millie snoozing contentedly in the room with us, Carter tells me she has never had children of her own, yet all her pets and students throughout the years have been just like her own.
“I love animals,” she says. “I don’t have any children, and people will say you’ve had thousands and thousands of children. I’ve been blessed to be able to give back. I’m just glad to be here at this point.”
Through the years, Carter has also experienced health issues and concerns, such as rheumatoid arthritis, even spending time in a wheelchair, but she credits her love of dance, her faith and nearly never-ending movement with where she is today.
“God’s been really good to me to put me in the spot that I’m in now and still able to function,” she says. “I’ve been blessed all the way around.” a
up close p. 14
The Ramsdell House in Ceredo was once the last stop on the Underground Railroad and is now a Civil War museum.
homes
Ramsdell House | homes
A STORIED PAST
Ceredo’s Ramsdell House was last stop on Underground Railroad
Built in 1858, the historic Ramsdell House and Civil War Museum in Ceredo, West Virginia, has long been known locally as the last stop on the Underground Railroad, and current director Adrienne Layman is making it her mission to get this history more widely recognized.
A senior history major at Marshall University, Layman says she didn’t know much about the Ramsdell House or the history of Ceredo—with its origins as an abolitionistleaning colony, part of Eli Thayer’s free labor settlement experiment —before starting work at the home. Having been in her position for about seven months, she’s working with the National Park Service’s Network to Freedom program, which was established with a mission of getting historic sites marked as locations for the
Story Amanda Larch | Photography Larry Rees
homes | Ramsdell House
Ramsdell House | homes
Underground Railroad and building a cultural tourism sector in those areas.
“This house was number one on the list for Wayne County they wanted marked for the Underground Railroad, so they assigned me to the house and I fell in love with it,” she says. “I submitted my narrative about the house and the evidence we have for Underground Railroad activity. Trying to find the smoking gun and build an evidentiary base, I think we have enough evidence based on journals and oral history; the oral history for this house is amazing.”
Layman guides me through the home, pointing out evidence suggesting the Ramsdell House accommodated freedom seekers. Zophar and Almeda Ramsdell, avid abolitionists, could very well have intentionally built the home with the Underground Railroad in mind; it’s complete with a trap door to a tunnel under the house leading directly to the root cellar at the other end.
“It definitely was big enough to be able to jump down and shimmy to the back of the house,” she says. “I think the tunnel was built with the house because of the location to the river.”
At the time of the Civil War, without the railroad tracks and dam that are present now, the Ohio River’s banks would have been close, almost right up to their backdoor. It would have also been shallower, making it relatively easy to traverse as long as there wasn’t a heavy current.
Under the cover of darkness, freedom seekers would have crossed over into Burlington, Ohio, where many remained and others continued further north.
“This is the last door they would have crossed as an enslaved person, and when they would have left, they would have been going to freedom,” Layman says, standing at the root cellar. “How cool is that?”
The stones surrounding the root cellar door are worn
living | School of Dance
homes | Ramsdell House
soft and smooth. There are also tick marks by the door that are not natural to the wood, Layman says, adding to the overall sense of awe flowing through the property.
“Those that were seeking freedom would have waited for the signal to cross over here,” she says. “There’s a feeling down here. You’re literally sitting in history—history that changed the entire United States.”
Additionally, the smallest in the entire home, the ‘lantern window’ is the only window that faces the river and may have been the signal to freedom, a way to communicate with those across the river if it was safe to cross.
“This is a window of hope,” Layman says. “If the Ramsdells had a freedom seeker here ready to cross over, they would hang a lantern in this window; that lantern light could be seen across the river into Ohio. It’s like, who stood at this window?”
Not only physical aspects of the home suggest Underground Railroad activity, but so, too, do some artifacts. Originally from Massachusetts, when the Ramsdells moved to Ceredo, their children at the time would have been past the age of simple readers and other early education materials. And yet, the house was full of them. Granted, the couple had more children after making the move, but these education materials would have helped enslaved persons before and during the war.
“When freedom seekers were staying here, they would have lived
Ramsdell House | homes
and eaten with the family, been given lessons with the children, slept in the same rooms; they were integrated with the family because the Ramsdells understood the importance of it being these people’s last stop, ‘When they cross the river, they’re free, so it’s our job to teach them how to write their name, their ABCs,’” Layman explains.
“Because not only are they free, but they have to be perceived as always having been free. There were still fugitive slave laws and slave hunters. It was very easy, even if you had free papers on you, to be kidnapped and brought back into slavery, so you really had to produce this air of, ‘I am not an enslaved person, I’ve never been an enslaved person.’”
Display cases throughout the museum have almanacs, early readers and children’s books.
“In the attic we found a lot of children’s educational materials, so is this something that they would have
used to teach these people their name?” Layman poses the question.
The tallest point in the town, the Ramsdell House was also the first home built of the abolitionist colony in Ceredo, serving as a community gathering space as well as a hospital during the Civil War, according to local lore and history. “To have picked the tallest point in the town, it seems very intentional,” Layman says.
The museum also exhibits broader nineteenth-century artifacts, including original handwritten letters from William McKinley to Zophar Ramsdell in its Civil War room, which was once Zophar’s office, complete with his original desk.
“This is national history; this needs to be in a national museum, but it’s in this house in Ceredo that nobody really knows,” Layman says.
Built atop an Adena burial mound, there have been reports of paranormal activity in the Ramsdell House,
though Layman says she believes everything is residual.
“That’s a really interesting element to the house because for me, I love paranormal because I love history, so I think one done respectfully leans into the other,” she says. “This house was built for nothing but good, for hope, for freedom. Nothing ever came through this house that was ill intended. You had people that were coming to this house looking for freedom, and you had a family here that used the community and used their resources to help festoon freedom.”
Slightly playing into the paranormal lore of the home, another of Layman’s goals is to have candlelit and lantern tours of the home this fall.
Owned by the Ramsdell family until the 1970s, the home eventually fell into disrepair. The city of Ceredo purchased it in 1980, completing some minor repairs, and the house once again was used for community gatherings, such as women’s groups, lectures and more. More recently, Ceredo Mayor Paul Billups hired expert Deborah Wolfe to help fully restore it.
“He has a huge love for history, especially local history,” Layman says. “When Deborah got here the house was completely falling apart. It took her about two years to get it where it needed to go.”
During her repairs, Wolfe uncovered hidden items, clothing and papers stashed in the floors and walls of
homes | Ramsdell House
Ramsdell House | homes
the home, many of which are now part of the museum.
“This house is still very much an excavation site because there’s still so much that we don’t know what is up here,” Layman says. “I love that there’s still stuff in this house I don’t have answers to. We’re still finding things; there’s still so much for me to go through.”
The attic has sustained fire damage over the years and parts of it are inaccessible, but Layman is determined to archive as much as she can.
“A lot of the artifacts found in the attic have soot on them or fire damage,” she says. “I’ll sit here for hours, and my hands are black and I’m smeared with soot. But those are the fun days whenever I can get dirty and look and see what’s going on.”
The Ramsdell House, listed on the National Register of Historic Places, reopened for tours in 2019. Located at 1108 B Street in Ceredo, it is open on Thursdays and Sundays, though Layman can accommodate more days and times for those who reach out.
It’s important to learn about and understand your local history, Layman says.
“To understand that helps you have a better appreciation for the local veteran down the street that hangs his flag, or helps you appreciate the day-to-day life of someone who fought so hard for an injustice and understanding that is what is going to push historians further,” she says.
“Those stories deserve to be told. They built the United States; they built who we are. They built West Virginia—they built all of us.” a
culture AN INVITING
Breathe Wine & Culture Co. |
Breathe Wine & Culture Co. aims to change the air around the drink
Wine culture can often be viewed as pretentious, but if you ask Cheryl Herdman, owner of Breathe Wine & Culture Co., it should be an open and inviting experience.
“It’s supposed to be relaxing and enjoyable; it’s just a drink,” she says.
Herdman, a Putnam County native and Marshall University graduate, has worked in behavioral health care for individuals with intellectual disabilities for more than two decades. She started her own agency, Hopewell Community Services, in 2016.
“I don’t know if I have a knack for business, but I really enjoy it,” she says.
That enjoyment later led her to open a new venture, Breathe Wine & Culture Co. in Cross Lanes with her brother, Chris, in 2021.
“I’ve always loved wine and all things associated with it, but I’m definitely not a snob or connoisseur,” she says. “I like to drink it, and I love the togetherness that it can bring.”
Breathe’s Cross Lanes location quickly built a loyal customer base, but ongoing roadwork forced them to rethink their original business model — transforming from a retail store to more of a restaurant — and start looking for other properties.
Though they were initially looking more towards Charleston, Herdman’s realtor suggested a large retail space in downtown Huntington on the corner of 9th Street and 3rd Avenue.
Story Dawn Nolan | Photography Larry Rees
“We saw the space, and we thought it was more representative of what it could be — more of what we were picturing all along,” Herdman recalls.
Breathe Wine & Culture Co. in Huntington opened in April of this year.
“It’s a little bit like coming home,” Herdman describes. “I’m really happy to see Huntington progressing, and the response that we’ve gotten from the community and the other small businesses, it’s been really welcoming.”
The meaning behind the name “Breathe” is two-fold. For one, it refers to the oxidation process — “letting the wine breathe” — which allows for the tannins to soften and thus bring out more flavor and aroma. The other idea relates more to the store’s intention to be a comfortable, inclusive space for all customers.
“We like to say we’re a wine shop for regular people,” Herdman describes. “We don’t want to be snooty. It’s not about your knowledge base or using wine to impress people or the price. It’s just about the experience.”
From West Virginia favorites to wines from other parts of the world, Breathe offers a wide selection.
“We definitely try to go for ones that you can’t find in a grocery store; of course, there’s going to be a little bit of crossover, but prefer wines that people haven’t necessarily tried or have heard of before. We have a lot of different grape varietals,” Herdman says. “We’re actually procuring our selection. We’ll try it, and if it’s not good, then it’s not staying. We have wines from $10 up to $400, but we’re trying to bring in ones that are a better value. It’s not cool to brag about how expensive the wine you’re drinking is. If we find a great wine that’s $15 and we love it, then we’ll promote it.”
Free samplings are offered every Saturday for those curious in trying new wines.
“We want people to experience something different,” Herdman explains. “We get people that
come in and will tell us that they don’t drink red wine or they don’t like white wine or that they only drink sweet wine, and we’ve seen them change their tune a little bit because they’re able to come in to an environment that is safe and comfortable and where no one is going to judge you. It’s just a drink, and we want to make it less intimidating to people.”
Along with its extensive wine inventory, Breathe also offers craft beer, thanks to Operations Manager Devon Di Filippo Reed.
“When I first applied for my position, I told her [Herdman] that I liked wine, but I really liked craft beer. She told me that she wanted to have that, too, so it worked out well,” Di Filippo Reed says. “Currently, we have over 100 types of beer now and are still expanding.”
That includes West Virginia-made favorites from Chestnut Brew Works, Big Timber and Greenbrier Valley Brewing Company.
“Our state has gotten really, really good at craft beer,
and we want to celebrate that,” explains Herdman.
Breathe also sells baked goods and snacks — most of which are made by other small businesses in the area— and even local meat.
“We want to offer things that enhance the wine and craft beer experience,” Herdman explains. “The addition of meat was because there are no grocery options downtown, and the community expressed an interest. So, we thought we’d try it out and see how it goes. If it makes sense for everyone involved, and it’s valuable, we’ll try it.”
The plan for the future is to open up a small bistro, serving late breakfast and lunch, and then open the retail store in the afternoon and evening.
“We think we can bring something valuable to the area,” says Herdman. “We won’t have a full grocery store, but people can come in and pick up a few things.”
Tying in the “Culture” piece of the name, Breathe displays and sells art, plants and other handmade products.
feature | Breathe Wine & Culture Co.
“We knew immediately that we wanted to have a gallery wall to showcase local art,” Herdman says. “Some of the artists here have never put their work on display. We’re proud that we’re able to support someone’s dream a little bit.
From participating in events such as Downtown Huntington Artwork and 9th Street Live, to partnering with other local businesses like The Haute Wick Social for pop-ups, it’s very important to Herdman that Breathe be involved in Huntington’s development.
“We want to be in the community,” she explains. “We want to meet the people of the community, and we want
to be able to give something back. We’re doing what we love, and we want help out others that are doing the same.”
Breathe Wine & Culture Co. is located at 335 9th Street in Huntington. Current business hours are 11 a.m.-6 p.m. Tuesday and Wednesday, 11 a.m.-8 p.m. Thursday and Friday and 10 a.m.-9 p.m. on Saturday. Call 304-949-8595 for more information or find “Breathe Wine & Culture Co.-Huntington, WV” on Facebook and @breathewine_ huntingtonwv on Instagram.
The Cross Lanes location is located at 5155 Washington Street West. a
p. 28
Taco Brothers brings ‘fast casual’ Mexican cuisine to Flatwoods
Distinctive cuisine in Flatwoods
High-quality Mexican food on a faster concept, giving back to community key to Taco Brothers success
A10-month-old restaurant offers “An authentic taste of modern Mexican flavors in Ashland, Kentucky.”
This mantra of Taco Brothers, located at 1018 Bellefonte Rd. in Flatwoods, sums up the commitment the restaurant embraces in providing “great food and a great atmosphere” to diners from northeast Kentucky, southern Ohio and western West Virginia.
The restaurant is one of eight locally and familyowned dining establishments serving the Mexican and Italian cuisine cravings in the Tri-State community.
J. Francisco Ortiz, one of the owners of Taco Brothers, said the idea for the restaurant centers on what is called “fast casual.”
“It is having really good quality food on a faster concept,” Ortiz said. “It’s not necessarily servers, but more counter service for the guest. This makes it more
quick than regular restaurants.”
With the restaurant experience, the Taco Brothers owners wanted to make sure they brought the same highquality nature of the food to the service, also.
“Our team is well-trained,” Ortiz said. “We continuously train our team to make sure we have the best hospitality and the best service in the area.”
The seven other restaurants owned by the same group include El Colonial Mexican Restaurant in Russell, Casa Grande in South Point, Casa Grande in New Boston, Casa Grande in Jackson, Fratelli’s Italian Restaurant in Barboursville, Tuscany Italian Restaurant in Gallipolis and El Toril Mexican Restaurant in Gallipolis.
At Taco Brothers, the number-one and number-two best-selling dishes they offer are the bowls and burritos. The third-most sold item is tacos.
“Those are the most popular ones,” Ortiz said.
Story Terry L. Hapney, Jr. | Photography Mark Shaffer
Other menu options include quesadillas, nachos, salads, children’s meals, desserts and soft drinks. Main dishes come in ground beef, chicken, steak, barbacoa, carnitas and fajita veggies options. The Mexican Street Corn is a personal favorite side dish of this writer.
Online ordering is available at taco-brothers. com—on a smart phone, tablet, laptop or desktop computer.
“To place an order, it’s quite easy,” Ortiz said. “It will prompt customers for online ordering, and they can sign up for rewards, too. It has our entire menu on there for guests to simply order.”
In addition to dining in, customers may order online, pay online or at the window and pick up their orders curbside.
Hours of operation for Taco Brothers are 11 a.m. – 9:30 p.m. Monday through Saturday, and 11 a.m. – 9 p.m. on Sunday.
One of the Taco Brothers core values is giving back to the community—being a good neighbor.
“We like to help the schools, churches, organizations and sporting events,” Ortiz said. “That’s one of the key aspects of our business that drives us—giving back to the community. We make sure we continuously give back to the community in the area we do business in.”
August will mark the one-year anniversary of Taco Brothers. In that first year, the most rewarding part of it all, according to Ortiz, is offering a different type of restaurant among the dining options in the area.
“As you’ve noticed, the food tastes a little different than our traditional Mexican restaurants,” Ortiz said. “The rewarding part for us is you have a little different change in the area, giving Flatwoods and this region a different, unique experience versus the traditional one.” a
Taco Brothers | food
Cellentani Caprese Pasta Salad
• 1 box Barilla Protein+ Cellentani pasta
• 4 tablespoons extra-virgin olive oil, divided
• 2 pints grape tomatoes, mixed color, halved
• 4 tablespoons lemon juice
• 8 basil leaves, julienned
• 2 cups small mozzarella cheese balls, halved
Bring large pot of water to boil. Cook pasta according to package directions and drain. Drizzle pasta with 1 tablespoon olive oil and place on sheet tray to cool. Set aside.
In large bowl, combine tomatoes, lemon juice, basil, remaining olive oil and cheese. Season with salt and pepper, to taste. Add pasta and stir.
From the Cookbook | food
Mangonada
• 1 cup fresh mango cubes, plus 5-6 cubes for garnish, divided
• 2 ounces fresh mango nectar
• 1/2 ounce lime juice
• 2 cups ice
• 1/2 ounce agave nectar
• 2 tablespoons TajÌn Fruity Chamoy Hot Sauce, plus 2 ounces for garnish, divided
• 1 tablespoon TajÌn Cl·sico Seasoning, for garnish
• 1 tamarind candy, for garnish (optional)
Measure 1 cup mango cubes, mango nectar, lime juice, ice and agave nectar into blender cup. Blend until smooth.
In separate small dishes, add 1 ounce hot sauce and 1 ounce seasoning.
Dip rim of 14-ounce Collins glass into hot sauce then seasoning to coat. Drizzle remaining hot sauce along inside of glass.
In glass, pour 1 tablespoon chamoy sauce followed by blended Mangonada. Top with remaining fresh mango cubes and sprinkle with additional seasoning.
Add tamarind candy to glass, if desired.
Honey Mustard Cobb Salad
• 8 slices bacon
• 1 pint grape tomatoes
• 2 medium Hass avocados
• 4 romaine hearts
• 4 hard-cooked eggs, peeled
• 1 package (4 ounces) crumbled feta cheese
• 1/2 cup honey mustard dressing
Preheat large skillet over medium-high heat. Small dice bacon.
Cook bacon, stirring occasionally, until crispy, 4-5 minutes. Using slotted spoon, remove crispy bacon to paper towel-lined plate; set aside.
Wash and dry grape tomatoes, avocados and romaine hearts. Using clean cutting board, roughly chop eggs. Place on large plate.
Halve tomatoes lengthwise. Add to plate with eggs.
Halve and pit avocados; using spoon, scoop out flesh and medium dice. Add to plate and set aside.
Chop (or tear) lettuce into bite-sized pieces.
To serve, divide lettuce between plates or bowls. Top with tomatoes, avocado, bacon, eggs and feta. Drizzle with honey mustard dressing.
Pierogy Burrito Bowls
BURRITO BOWLS:
• 1 tablespoon avocado oil
• 1 bag (2 pounds) Mrs. T’s 4 Cheese Medley Pierogies
• 1 cup cherry tomatoes, halved
• 1 cup fresh or frozen corn, lightly roasted
• 1 ripe avocado, pitted and thinly sliced
• 1 cup pickled red onions
• /4 cup Cotija cheese
• Fresh chopped cilantro, for garnish
AVOCADO MAYO CREMA:
• 1/2 cup mayo
• 1 ripe avocado, pitted and roughly chopped
• 1/2 lime, juice only
To make burrito bowls: In medium skillet over medium heat, add avocado oil. Saute pierogies in batches, approximately 8 minutes on both sides, until golden brown. Remove from heat and set aside.
Divide pierogies, cherry tomatoes, corn, avocado, pickled red onions and Cotija cheese evenly among serving bowls. Garnish with cilantro.
To make avocado mayo crema: In food processor, process mayo, avocado and lime juice until smooth.
Drizzle avocado mayo crema over bowls, as desired.
Peanut Butter Cookie Banana Pudding
• 1 box (5.1 ounces) instant vanilla pudding mix
• 3 cups cold milk
• 1 package (16 ounces) peanut butter sandwich cookies, divided
• 12 canning jars (1/4 pint each)
• 2-3 bananas
• Frozen whipped topping, thawed
In large measuring cup, whisk pudding mix and milk until thoroughly combined. Set aside to soft set, about 5 minutes.
Cut or break six cookies in half and set aside. Pour remainder of package in 1-gallon bag, seal it and use rolling pin to crush cookies.
Spoon layer of cookie crumbs in bottom of each jar, reserving some for topping. Top with layer of vanilla pudding. Cut one banana in half lengthwise and slice. Put layer of bananas on top of pudding. Top bananas with another layer of pudding. Repeat with remaining ingredients. Refrigerate until ready to serve. To serve, top with whipped topping and sprinkle with crushed cookies. Serve each with broken cookie half.
Peanut Butter Jelly Ice Cream
• 1 cup whole milk
• 1/2 cup Premier Protein
Strawberries & Cream Protein Shake
• 1/4 cup packed brown sugar
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 2/3 cup creamy peanut butter
• 2 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 1/2 cup sugar-free strawberry jelly
In large, heavy saucepan, heat milk, protein shake, brown sugar and salt until bubbles form around sides of pan. Whisk small amount of hot mixture into egg. Return to pan, whisking constantly.
Cook and stir over low heat until mixture thickens and coats back of spoon. Remove from heat; whisk in peanut butter. Quickly transfer to bowl; place in ice water and stir 2 minutes. Stir in cream and vanilla. Press wax paper onto surface of custard. Refrigerate several hours or overnight. Fill cylinder of ice cream freezer 2/3 full; freeze according to manufacturer’s directions.
When ice cream is frozen, spoon into freezer container, layering with jelly; freeze 2-4 hours before serving.
A passion for leadership leads to role as 4-H ambassador
My path to success began when I joined 4-H at the age of nine, drawn in by my desire to develop new skills and a drive to give back to my community. I was introduced to 4-H by my mother, who encouraged me to explore various project areas, but I very quickly discovered my passion for shooting sports. I felt an immediate connection the moment I picked up a rifle for the first time. Shooting sports requires focus, discipline and a calm mind — all of which are qualities that I wanted to develop in myself.
My passion drove me to become heavily involved in the program: in more ways than one. By working my way to becoming the president of my club, I was in a position to be able to give back to communities in need. Setting up donations for a hygiene closet and collecting shelfstable food for school-aged children rapidly became a priority of mine. From a young age, I realized that I could use my role in 4-H to benefit those around me.
4-H allowed me to flourish in other ways as well. During project judging, I was encouraged to find my voice, speak confidently and answer questions from judges I didn’t know. Being pushed out of my comfort zone in such a way helped me become more confident in my communication skills, while also allowing me to learn how to articulate my thoughts clearly and handle unexpected questions with ease. I was able to turn my initial fear of public speaking into a newfound strength.
I discovered my love of leadership early on in my 4-H
journey. I worked my way up to becoming the president of multiple clubs, which ultimately led to my attendance at a clinic to become a certified healthy living advocate. In order to further my leadership role, I attended numerous training camps to gain my Junior Instructor certificates for our shooting sports club. In an effort to test my abilities, I made an appearance at the Ohio State Fair, where I utilized my leadership and public speaking skills for state-level judging. Thanks to my proficiency in these skills as a result of my time in 4-H, I was able to win the Clock Trophy for my Hunting and Wildlife project.
The work and effort I have put in to create the best version of myself in this program has led me to where I am now. I was granted the 4-H Committee Scholarship as well as the Ohio Valley Bank Scholarship in 2023 for my commitment, involvement and passion for 4-H. In a final effort to push myself before aging out of this program, I applied for the National Shooting Sports Achievement Award. My dedication evidently paid off, as I was accepted as the 2024-2025 Female State Shooting Sports Ambassador, as well as ranking third in the nation for the Shooting Sports Achievement Award. My time and effort in 4-H have helped me grow as a person in more ways than I can count, and I will be forever grateful for the endless opportunities I was given as a result.
Sydney Hairston has been a member of 4-H since she was nine years old and developed leadership skills to become the 2024-2025 Female State Shooting Sports Ambassador.
When your goal is beating cancer, you need a strong team.
One that’s united in purpose.
Marshall Health Network has joined our people, our expertise, our technology, and our vast knowledge to form a regional cancer institute, offering:
• More specialists and subspecialists.
• Greater access to breakthrough research and clinical trials.
• Combined resources that are focused solely on helping you beat cancer.
Toni O. Pacioles, MD Oncology & Hematology
Associate Professor
Marshall University
Joan C. Edwards School of Medicine