Tri-State Living • May/June 2020

May/June 2020

Potted EDGE Stores combine love of nature with handcrafted pottery

WELCOME HOME Do the research before you adopt a fur-ever friend

SPRING FLING!

25 recipes to tempt the palate

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Benita Heath, Contributor Suzanna Brabant, 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 Rachael Layne, Contributor Suzanna Brabant, Contributor

May/June 2020

Pott ed EDGE Stores combine love of nature with handcrafted pottery

WELCOME HOME Do the research before you adopt a fur-ever friend

SPRING FLING!

25 recipes to tempt the palate

on the cover The Potted Edge helps people combine succulent plants with pots made by local artisans.

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We’re in this together

F

or people across our region and the world, this is a time of struggle.

We’re facing unprecedented unemployment, isolation and uncertainty. But these are issues that Appalachia has been dealing with on a smaller scale for decades. And if there’s anything history shows us, it’s that we’re a resilient and innovative people.

Be it theater groups sewing face masks, educational institutions 3D printing face shields or industry creating methods of sterilizing N95 masks and pivoting production to aid our states, we are banding together for a common cause.

Neighborhoods are participating in ‘bear hunts,’ children are scrawling inspirational messages and artwork on walkways with chalk and entire cities are participating in community happy hours.

Social media is filled with i ages of homemade bread, dandelion and violet jellies and fundraisers aiming to give a hand to those in need.

This is without a doubt one of the greatest challenges many

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.

of us have seen in our lifetimes.

Let’s take this time to appreciate the sacrifi es our friends and neighbors still in the workforce are making. If there was ever a time to go out of our way to be a little kinder, make a larger donation, check up on our friends and family — this is it.

We are proud to call the TriState home and are confiden we will get through this as a community. Thank you for reading and supporting local journalism. #InThisTogetherOhio #TeamKentucky #StayHomeWV

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May/June 2020 Contents

8

arts & culture 8

ON DISPLAY Marshall University’s Mark Zanter turns music theory into jazz

living

16

24

14

HEALTHY LIFE It can be a challenge to get your sleeping patterns back to normal

pets 20

PET ADOPTION Do the research before making a lifelong commitment to an animal companion

feature 24

THE POTTED EDGE Passion for succulents drives local stores’ mission

homes 32

UPGRADES An upgraded laundry room can make a tiresome chore easier

34

HOME & GARDEN It’s spring, time to make the outside a pleasant place to enjoy

food 40

FROM THE COOKBOOK Get to know larb

in every issue

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3

FROM THE EDITOR We’re all in this together

66

THE LAST WORD Carly Carver carves out a life in Ashland, Kentucky

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arts & culture Tri-State Living

up close Marshall University professor Dr. Mark Zanter brings music improv to the masses

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On Display | arts & culture

MAXIMUM POTENTIAL Doctor turns music theory into art Story Benita Heath | Photography Rachael Layne

T

he white enamel base of Dr. Mark Zanter’s electric guitar gleams in the light of one of the galleries of the Huntington Museum of Art. As Zanter improvises a jazzy rock sound, modern dancers move throughout the gallery like lithe acrobats around the paintings.

The evening is a free Tuesday night event at the museum, just another way to get visitors up the hill to see what the HMOA has to offer.

For Zanter the evening is another way to create music and that is what the Marshall University professor is here to do.

Zanter is coordinator of music theory and composition at Marshall, a post he took for a simple reason: The university offered him a job.

“Other than that I grew up on the Mississippi River and was excited to come to another river town,” Zanter wrotevia an email interview. “For somereason it felt right.”

Besides teaching, Zanter has presented his own compositions at various venues in the Tri-State. including Marshall’s Music Alive concert series at First Presbyterian Church in Huntington.

Writing music is a back and forth from abstract to concrete, Zanter writes.

“In the early stages it is mostly ideas and intuition, but once these are written the process begins to shift increasingly towards reflection a d the extant material. In a nutshell: Minimum license, maximum potential. I think most composers work this way, but the end results are radically different based on your musical experiences and influences.”

Naturally getting started seems to come always from inspiration, according to Zanter.

“An idea or concept comes to you. You digest it and then see if you can make something out of it. I have notebooks for sketching ideas and working out musical problems. My sketches tend to take the form of charts and tables exploring musical relationships

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On Display | arts & culture

and only sometimes motives or themes. I don’t wonder where the ideas come from; they have always been there. I don’t second guess my intuition, but then again not every idea becomes a fin shed piece of music.”

As for a schedule, Zanter tries to work on writing music every day, juggling that with his teaching schedule.

“When I have more time, my preference is to work all day with breaks as needed. If I am in the middle of a big project, the hours ‘fly by.’ One of the great luxuries of teaching in higher education is that summers often allow ample time.”

With his students, he can work well with them one-onone to show them what is keeping them from creating their best work now.

“My main goal in teaching is to help students identify their own voice. The challenges in teaching are many from helping them to overcome their own inertia, to be disciplined, to trust their instincts, to learn how to study scores, to learn how to notate their music so others can perform it and to be patient and trust that they will develop over time. Also there is often the need for them to learn how to make the work of studying and creating music fun.”

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arts & culture | On Display

Zanter fi ds working one-onone and in groups both effective for guiding his students to fi d their potential. And he often reaches out to other art forms.

“Sometimes there are opportunities to collaborate with performers, dancers, with film makers or theatrical productions.

The collaborations can be very exciting and instructive. It gives young composers a concrete structure in which to funnel their creativity. Coming out of secondary education where they are inundated by homework and the like, they don’t necessarily realize that deadlines area useful means to stir your inspiration.”

Balancing teaching with creating makes for a dynamic Zanter enjoys.

Now what about the future?

“Right now I have a few commissions that need attention and I’m working on a body of new repertoire that I can perform myself. This and trying to practice more keeps me busy. I have several works coming out on albums this year. “Earth Endures; Stars Abide” is being performed by Ergon Ensemble in Greece and my brass “Fanfare” will be recorded by the University of Kentucky faculty brass quintet. I am also collaborating with playwright Karen Setlowe on multi media production entitled, “Parking Lot Miracle.” a

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Tri-StateLiving

up close Most Americans don’t get enough sleep, but they could in a few simple steps

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5 living | Healthy Life

tips to fight sleep deprivation

FAMILY FEATURES — Despite a desire for perfect sleep, Americans are not even close to getting the recommended eight hours a night, and one in four Americans believes the sleep they are getting isn’t the quality rest they want and need.

“To put sleep deprivation into perspective, 37 percent of Americans report they have fallen asleep behind the wheel,” said Dr. Sujay Kansagra, a sleep health expert for Mattress Firm. “About five percent report falling asleep while driving on a monthly basis. Clearly, sleep deprivation is wide-spread and a risk factor for overall well-being.”

With chronic sleep deprivation, the brain’s ability to maintain attention and focus continues to decline over time. In addition to impairing mental function, lack of sleep h as been associated with a host of risks to overall health.

Prevent sleep deprivation and take charge of your mental and physical health with these tips from Kansagra: NAP RESPONSIBLY When you’re feeling tired, it’s no surprise the best solution may be sleep.

Some research suggests a quick power nap can actually give you a stronger boost than caffeine. However, too much rest during the day can throw off our

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nighttime sleep pattern. Aim for no more than 20 minutes so you don’t wake up groggy, and time your nap for the mid-point of your wake cycle (halfway between when you wake up and go to sleep).

LIMIT SCREEN TIME If you turn to your phone to help wind down while you’re in bed, you’re not alone, but you may be doing more harm than good. According to a survey conducted by Mattress Firm on sleep habits, the average person scrolls on his or her phone while lying in bed for more than 12 minutes before shutting down for the night. What’s more, the light from the screen serves as a stimulant, as does the digital content you’re viewing. That means you’re making it physically harder to fall asleep than if you put down your devices at least 30 minutes before bed.

STICK TO A SLEEP SCHEDULE The average person gets less than six hours of sleep per night, according to the survey — a far cry from the eight hours most experts recommend. One way to buck this trend is to make it a point to turn in and wake up at the same time every day so you synchronize your sleep time with your internal clock.

While eight hours is the standard, you may need to adjust up or down to fi d the amount sleep that lets you wake feeling rested.

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DEVELOP A PRE-BEDTIME ROUTINE You can train your body to prepare for sleep by creating a pattern or a routine that eases you toward sleep.

“Even something as simple as putting on a sleep mask each night, reading in bed for 20 minutes or practicing the same shower routine at the same time every night signals to your brain it’s time to hit the hay,” Kansagra said. “Creating a bedtime routine that lasts 20-30 minutes and sticking to that routine can make all the difference in your energy, productivity and mood.”

Find the right sleep position. If you’re looking for the secret to a good night’s sleep, comfort may be the key. According to the survey, those who sleep on their backs at night are most likely to report they slept “perfectly well.” The most common sleeping position, on your side, correlates with the worst sleep reports. It may take some trial and error to fi d the right position that keeps your spine aligned, allows you to breathe freely and evenly distributes your weight.

Find more tips for getting better sleep at dailydoze.com. a

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living | Community

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Community | living

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We’re just trying to get away from all the craziness. We’re hoping to take home some bluegill or catfish.

”

— Kyle Kleinman

On Palm Sunday, Connor and Kyle Kleinman, of Ironton, decided to enjoy a day of fishing on Lawco Lake, in Lawrence County, Ohio.

Photography Suzanna Brabant

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Helping You or a Love One

Live Life to the Fullest Tri-State LifeCare is a new home-based program that focuses on improving the quality of life for those dealing with a serious illness such as COPD, congestive heart failure, Alzheimer’s disease, cancer and more. We are at your service. Call today to see how we can help you or a loved one.

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shopping Tri-State Living

up close Choose wisely when getting an animal companion

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pets | Pet Adoption

Welcome HOME

Tips for a successful, lifelong pet adoption FAMILY FEATURES — Bringing home a new pet can be exciting and heartwarming. Before you get caught up in the excitement of adopting a pet, however, it’s important to do a bit of homework and have conversations to ensure you’re choosing a lifelong fit or your family.

When considering adopting, keep in mind that pets can provide as many benefits o you as you do them, such as helping to reduce stress, providing companionship, getting the daily recommended amount of physical activity and more. As you take your options into account, remember these guidelines from the experts at PetSmart Charities to prepare for a successful homecoming for your newest family member.

Life Stages

If you prefer a lower energy pet, seek a senior (age 7 or above) who may move a little slower. For higher energy, look for young puppies and kittens or active breeds such as Labradors, hounds, American terriers (commonly known as pit bulls) and mixed breeds.

For fi st-time pet owners, a healthy adult dog or cat can help teach new pet parents the joys of having a pet and may not require as much attention as a puppy or kitten.

Families with young children might consider a family-friendly breed or mixed breed such as a hound. Older kids may benefit f om additional responsibilities such as walking the dog or cleaning the litter box.

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pets | Pet Adoption

Living Environment In addition to the type and age of pet you adopt, you’ll need to consider the space you have available to welcome your furry friend.

If you live in a home, consider fencing your yard for more relaxed playtime. If you live in an apartment, discuss any restrictions with your landlord and fi d out where the closest dog parks are to ensure your dog gets plenty of exercise.

Dogs need a place to call their own where they’re contained overnight and while you’re not home until they can be safely left to roam. Get a crate so your new pet can have an ‘apartment’ within your home.

You should always have more litter boxes than you do cats; for example, if you have one cat make sure you have at least two litter boxes. Litter boxes need to be scooped daily and completely changed weekly.

Veterinary Care Most adoptions come with a free veterinary checkup within the fi st week. Visit the veterinarian to have your pet’s vaccine records reviewed and ensure you know the best options for food, exercise and preventative care.

You can prevent many common diseases by keeping your pet at a healthy weight, current on fl a, tick and heartworm prevention, fully vaccinated and on a high-quality diet. Preventing diseases costs less money than treating them, so discuss any concerns you have with your veterinarian.

Financial Considerations Most pets come with annual veterinary bills between $200-500 and food bills between $200-400.

Adopting a pet can provide cost savings, however, as fees at shelters and adoption events are typically lower than breeders and many of these pets are

already spayed or neutered.

To ensure your pet is covered in case of emergencies, consider options like pet insurance or opening a designated savings account and depositing 5% of your pay each pay period. If you take out an insurance policy as soon as you adopt your pet, he or she will not have any “pre-existing” conditions excluded from your insurance plan.

Find more tips for a successful pet adoption and locate upcoming adoption events in your community at petsmartcharities.org. a

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feature | The Potted Edge

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The Potted Edge | feature

For the love of

Succulents.3 The Potted Edge offers plant rehab, hand-made pottery Story, Photography Suzanna Brabant

L

ocated in The Progress Building in downtown Huntington, West Virginia, The Potted Edge offers unique succulent arrangements and hand-made pottery to a large community of Tri-State gardeners and enthusiasts.

Every plant sold is potted at the point of purchase. Each plant includes a care card containing the plant name, and the type and volume of desired light and water. Plant rehabilitation is available, as are public and private workshops.

The Potted Edge collaborates with the Pottery Place, at Pullman Square in Huntington, where people can make their own pots, then bring them to the Potted Edge for potting. It’s all in the spirit of community.

The store buys their pots locally, and their plants in Cincinnati. Their workshops are available for parties and can include catering. Their customers are loyal to the store, and to the community in which The Potted Edge operates.

According to co-owner Wendy Canaday, the business started with a love of succulents. It caught on with sales to friends, catering parties and pop-up shops. After receiving a grant from the Downtown Revitalization Program, Wendy and co-owner Lori Clary opened a store in Gallipolis, Ohio, followed, a year later, by a store in Huntington.

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“We cater to people who are looking for living decor,” Wendy says, “something they can keep forever.”

A group which started on Facebook, Huntington Area Gardeners and Plant Hoarders are steady customers. Potted Edge shopkeeper Mattie Shuler says, “In the Facebook group, people share pictures, ask for plant identifi ation and advice. A lot of that group comes to the store and a lot of that is what we do in the store. It’s very personal.

Each day is different. Every shipment is different,” and, as Lori says, “We love to have people come in and put their hands in the dirt.” a

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homes Tri-StateLiving

up close With the arrival of warm weather, it is time to make your home all it can be

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homes | Upgrades

Create a more functional

Laundry Room

F

amily Features — A laundry room may be one of the spaces that you use the most, but cramped quarters and clutter can hinder your productivity. Eliminate the excuses and get your laundry room under control with these tips to add function to your washing routine.

Use space wisely. Your laundry room may not have a big footprint, but you probably have more usable

space than you realize. Install shelves or storage units on the walls and consider the ceiling as a spot to hang a fl ating drying rack. Don’t overlook the back of the door, where you can mount a storage system or use an over-the-door alternative.

Maximize storage. Many laundry rooms suffer from a lack of storage, which hinders space to fold and manage laundry while making the room less

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Upgrades | homes

pleasant overall. A durable, attractive organization system by ClosetMaid can add instant organization and style to your laundry room. The system provides numerous design options, convenient accessories and confi urations of cabinets and drawers, accommodating virtually any space.

Resist wrinkles. Prevent unsightly wrinkles by hanging garments straight out of the dryer. A hanging rod is easy to install and lets you take advantage of vertical space in smaller rooms. Be sure to also stock up on hangers of various styles so you always have an ample supply ready when the buzzer sounds that another load is ready for your attention.

Promote ventilation. Another common issue in laundry rooms is limited ventilation, which can promote mold, affect air quality and hinder air drying for special garments. A clever way to enhance ventilation while increasing your storage

space is ventilated shelving that helps keep air fl w moving. For example, ClosetMaid’s Premium Wood Kits feature sturdy slatted shelves to stash your laundry essentials and can include accessories like hanging rods.

Create a folding station. One of the biggest laundry pitfalls is folding and putting away clean clothes. A clear, clean space in the laundry room can help nudge you toward completing the task more efficie ly. If you have front-loading machines, it may be as simple as adding a counter or sturdy shelf above them. If you use top-loaders, you may need to get more creative. If there’s room, a laundry sorter with a flat top is a good solution. Or if floor pace is at a premium, you might consider a shelf that mounts to the wall and folds down when you need it. Get inspired with more ideas to make your laundry room work for you at ClosetMaid.com. a

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homes | Lawn & Garden

Creating pleasant outdoor spaces FAMILY FEATURES — Between spring cleaning and spending additional time outdoors (or both), the spring season can bring a lot of changes to your home. From insect prevention to rethinking home organization and adding style to your favorite spaces, it’s an opportunity to reimagine your living areas while planning ahead for potential problems.

Visit eLivingtoday.com for more ways to spruce up your home for spring.

Combat Carpenter Bees with Early Prevention Don’t let carpenter bees get a foothold in your home where they can damage wood. One of the easiest ways to prevent carpenter bees from boring into your house is to capture them before they begin multiplying. Traps, like the TrapStik from Rescue!, lure in carpenter bees with appealing colors and patterns

then trap them on a sticky surface. Just hang the weather-resistant, pesticide-free traps where carpenter bees are seen or holes can be found. Learn more at rescue.com/rescueyourhome.

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4/16/20 12:47 PM

Lawn & Garden | homes

Optimize Home Organization For many people, a major part of spring cleaning revolves around reorganization. By adding versatile, ventilated storage to pantries, laundry rooms, mudrooms or just about any space in the house, a solution like ClosetMaid’s multi-functional wire drawer organizer kits are perfect for small spaces. Available in 2-, 3- or 4-drawer sizes, the kits can help organize items from food to off- eason holiday decorations to toiletries or cleaning supplies. Find more information at closetmaid.com.

Create a Classic Kitchen Spring is a perfect opportunity to update your kitchen — or create a look from yesteryear. Consider an option like Elmira Stove Works’ ranges. Available in seven colors and more than 1,000 custom hues with polished nickel or antique copper trim, the ranges complement styles such as farmhouse, Victorian, log cabin and even more contemporary settings. Full-size, self-cleaning ovens are available in electric, convection electric or gas. Complete the look with matching fridges, wall ovens, dishwashers and microwaves. Find more information at elmirastoveworks.com.

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4/16/20 12:47 PM

homes | Lawn & Garden

A Pleasant Patio Setting The warmer weather of spring often brings with it the desire to be outside and enjoying the season.

You can spruce up the entertaining capabilities and comfort of your outdoor areas with patio furniture

built to hold up against the weather. Keep it simple with two chairs and a small table or go all-in with loveseats, end tables and more. For added comfort, look for furniture with removable cushions that can be brought inside or stored away when not in use.

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4/16/20 12:47 PM

Lawn & Garden | homes

Keep the Lawn Clean As the green grass begins to sprout and add beauty to your yard, so do weeds and other undesirable growth. Mowing the lawn regularly may take care of a majority of issues, but for those hard-to-reach areas, a

string trimmer can help you clean up spots that simply can’t be mowed over.

Available in gas, electric and battery-powered, a multitude of options means you can choose the right fit or your yard. a

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4/16/20 12:47 PM

Marketplace Marketplace Tri-State Living • 740.532.1441

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Marketplace - Full Page.indd 1

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South Point 740-894-4060 garagedoorplusinc.com Now Hiring! Physical Therapist. Competitive Compensation/Benefit Package Available!

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Tri-State Living

740-532-1441

Tri-StateLiving.com

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Competitive Wages with excellent benefits.

•Associate degree in MLT required •BS degree in MT/Clinical Laboratory Science Preferred •ASCP Board Certified or Board Eligible. Apply at www. holzer.org/careers. For more information call Human Resources at 740446-5105

New Graduates Welcome! Positions Available in: •Critical Care Unit •Geriatric Psych •Internal Medicine •PostAcute Care •Medical/ Surgical •Home Health •Inpatient Rehabilitation •Emergency Department •Maternity & Family Center. Apply at www. holzer.org/careers For more information call Human Resources at 740-446-5105 I-Town Plumbing Installation and Repairs.

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4/17/20 5:24 PM

Tri-StateLiving

food

up close Get to know larb, a traditional Laotian dish with a twist

p. 40

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4/16/20 10:13 AM

food | From the Cookbook

Orange Eggs Benedict ORANGE HOLLANDAISE: • 2 egg yolks • 1 orange, juice only • 1/2 teaspoon kosher salt • 1/2 cup unsalted butter, melted • Water • 1 tablespoon white vinegar • 6 eggs • 1/2 cup butter, softened • 6 French baguette slices, 3/4-inch thick each • 6 thick slices ham • 1/2 cup orange marmalade • Orange zest, for garnish

To make Orange Hollandaise: In small bowl, add egg yolks, orange juice and salt. Blend until combined.

Gradually add melted butter into egg mixture while blending. Set aside.

In skillet, add water halfway up sides. Add vinegar.

Bring to simmer. Break eggs into water to poach. Cook 3-4 minutes until whites are cooked through and yolks are still runny. Using slotted spoon, remove eggs and drain on paper towels.

Spread butter on one side of bread slices. Place bread in skillet and cook until golden brown. Add ham to same skillet and cook until browned on both sides.

To assemble, spread bread slices with orange marmalade. Top each with one slice cooked ham and one poached egg. Pour hollandaise over eggs and garnish with orange zest.

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RECIPES.indd 2

4/16/20 1:31 PM

From the Cookbook | food

Pastry Brunch Cups • 2 tablespoons butter • 2 tablespoons fl ur • 1 1/2 cups milk • 1 cup shredded Swiss cheese • 2 sheets puff astry • 18 eggs • 2 cups diced ham • Chopped fresh green onions

Heat oven 375˚F. In small saucepan, melt butter.

Whisk fl ur with butter. Gradually pour in milk, whisking each time. Bring to simmer, whisking until mixture starts to thicken. Remove from heat; stir in Swiss cheese. Set aside.

Use rolling pin to thin out puff astries. Cut each into nine squares. Line pastry squares in muffin ups, pressing bottoms down firm y and moving pastries up sides for edges to come up just over muffin t s. Fill each cup with 1 teaspoon cheese sauce. Crack one egg into each cup and sprinkle each with diced ham.

Bake 10-15 minutes until eggs set. Sprinkle with chopped green onions.

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RECIPES.indd 3

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food | From the Cookbook

Breakfast Casserole • 1 pound red or white potatoes, scrubbed and cut into 1/2-inch pieces • Water • 1/2 small onion, coarsely chopped (about 1/2 cup) • Nonstick cooking spray • 1/2 teaspoon salt, divided • 1/4 teaspoon pepper • 1 cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces) • 1 cup (4 ounces) shredded Swiss or cheddar cheese • 4 eggs • 1 1/2 cups skim milk • 1 tablespoon mustard

Heat oven to 350˚F. In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.

Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.

In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

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RECIPES.indd 4

4/16/20 1:31 PM

From the Cookbook | food

Ruby Beet Chicken Salad Skewers • 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets • 2 large boneless, skinless chicken breast halves (about 1 pound) • 1/2 teaspoon salt, plus additional, to taste, divided • 1/2 teaspoon pepper, plus additional, to taste, divided • 4 1/2 tablespoons stone ground mustard, divided • 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided • 2 tablespoons minced fresh chives • 1 large lemon, zest and juice (1/3 cup juice) • 1/4 cup olive oil • 1 bag (9 ounces) leafy romaine lettuce pieces • 1/3 cup chopped almonds, toasted • 1/3 cup crumbled blue, feta or goat cheese

Heat oven to 375˚F. Drain beets; set aside.

Season both sides of chicken with salt and pepper, to taste. In small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated.

Bake chicken on rimmed baking sheet lined with aluminum foil about 20-25 minutes, or until juices run clear; set aside.

To make vinaigrette: In medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.

Slice cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on large serving platter.

Stir vinaigrette; drizzle lightly over skewers.

Sprinkle with almonds and cheese. Serve with remaining vinaigrette.

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Mediterranean 3-Bean Quinoa Salad • 2 cans (15 ounces each) READ 3 Bean Salad • 1 cup halved grape tomatoes • 1 cup crumbled feta cheese • 1 cup cooked quinoa • 1/2 cup chopped olives • 1/2 cup diced bell pepper, any color • 2 tablespoons fresh lemon juice • 2 teaspoons balsamic vinegar • 1/4 cup chopped fresh cilantro or parsley

Drain bean salad; reserve 3 tablespoons liquid.

In large bowl, combine bean salad, tomatoes, feta cheese, quinoa, olives and bell pepper. Add reserved bean liquid, lemon juice and balsamic vinegar. Stir gently to coat ingredients.

Top with cilantro or parsley. Serve immediately.

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RECIPES.indd 6

4/16/20 1:32 PM

From the Cookbook | food

Walnut Chorizo Tacos PICKLED VEGETABLES: • 1/2 cup fresh lime juice • 1 1/2 teaspoons sugar • 3/4 teaspoon sea salt • 8 radishes, thinly sliced • 2 medium jalapeno peppers, thinly sliced • 1 large clove garlic, thinly sliced WALNUT CHORIZO CRUMBLE: • 1 1/2 cups black beans, rinsed and drained • 2 cups California walnuts • 3 tablespoons olive oil, divided • 1 tablespoon white vinegar • 1 tablespoon smoked paprika • 1 tablespoon ancho chili powder • 1 teaspoon dried oregano • 1 teaspoon kosher or sea salt • 1 teaspoon ground chipotle • 1 teaspoon ground cumin • 1 teaspoon ground coriander TACOS: • 16 whole wheat tortillas • Olive oil • Thinly sliced romaine lettuce • Fresh cilantro leaves • Lime wedges

To make pickled vegetables: In small bowl, stir lime juice, sugar and sea salt. Stir in radishes, jalapenos and garlic slices; let stand 30 minutes to pickle.

To make walnut "chorizo" crumble: In food processor, pulse beans and walnuts until coarsely chopped. Add 2 tablespoons oil, white vinegar, paprika, chili powder, oregano, salt, chipotle, cumin and coriander; pulse until mixture is fi ely chopped and resembles ground meat, stirring several times and moving mixture from bottom of food processor bowl to top to evenly mix.

In large nonstick skillet over medium heat, heat remaining oil. Add "chorizo" mixture and cook 10 minutes, or until mixture is browned and resembles ground meat, stirring frequently.

To prepare tacos: Brush each tortilla lightly with oil. On skillet over medium-high heat, cook briefly to brown on both sides, keeping warm in foil until all tortillas are cooked.

Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts "chorizo" and pickled vegetables. Garnish with lettuce and cilantro; serve with lime wedges.

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RECIPES.indd 7

4/16/20 1:32 PM

food | From the Cookbook

Tuna-Carrot Cakes with Garlic Lemon Aioli GARLIC LEMON AIOLI: • 3/4 cup fat-free plain Greek yogurt • 1 tablespoon lemon juice or orange juice • 1/4 teaspoon garlic powder • 1/8 teaspoon salt TUNA-CARROT CAKES: • 3/4 cup fi e corn flake crumbs, divided • 1/3 cup fat-free plain Greek yogurt • 1/3 cup shredded carrot • 2 tablespoons chopped green onion • 2 tablespoons dill pickle relish or fi ely chopped dill pickle • 1 can (12 ounces) tuna in water, drained and flaked • 2 tablespoons vegetable oil • Chopped green onion (optional)

To make garlic lemon aioli: In small bowl, combine yogurt, lemon juice, garlic powder and salt. Cover and refrigerate until serving time.

To make tuna-carrot cakes: In medium bowl, combine 1/2 cup corn flake crumbs, yogurt, carrot, onion and relish. Add tuna; mix well.

Place remaining corn flake crumbs on piece of wax paper. Shape tuna mixture into eight 3/4-inch thick patties. Lightly coat both sides of patties with crumbs.

In large nonstick skillet, heat oil over mediumhigh heat. Cook patties in hot oil 4-6 minutes, or until golden brown, turning once. Stir aioli. Spoon dollops on patties. Garnish with additional onion, if desired.

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RECIPES.indd 8

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Chinese Chicken Salad with Pecans DRESSING: • 1/4 cup pecan butter • 1 tablespoon rice vinegar • 1 tablespoon honey • 1 teaspoon toasted sesame oil • 1 1/2 teaspoons soy sauce • 2 tablespoons warm water, plus additional as needed SALAD: • 4 ounces dried thin rice noodles • Cold water • 4 cups chopped romaine lettuce • 4 cups chopped iceberg lettuce • 1/4 cup toasted and chopped pecans • 2 scallions, fi ely chopped • 1 cup bean sprouts • 1/2 cup crispy wontons • 1 cup mandarin oranges • 2 tablespoons sesame seeds • 2 cups rotisserie chicken breast, chopped

RECIPES.indd 9

To make dressing: In medium bowl, whisk pecan butter, rice vinegar, honey, sesame oil and soy sauce until smooth.

Add 2 tablespoons warm water and whisk until incorporated. Add additional water, 1 teaspoon at a time, if desired, until dressing reaches pourable consistency.

To make salad: Cook rice noodles according to package instructions. Once cooked, drain and transfer to bowl with cold water to keep from sticking.

In large bowl, toss romaine and iceberg lettuces, pecans, scallions, bean sprouts, crispy wontons, mandarin oranges and sesame seeds.

Divide salad among four plates; top each with 1/2 cup chicken and serve with dressing.

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4/16/20 1:32 PM

Chicken Larb with Grapes • 1/2 red onion, thinly sliced • 2 cups halved red California grapes • 2 tablespoons rice vinegar • 2 tablespoons vegetable oil • 1 pound ground chicken • 1/4 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 1-2 Thai chilies, thinly sliced • 2 teaspoons fish sauce • 3 tablespoons lime juice • 1/4 cup coarsely chopped cilantro • 3 tablespoons coarsely chopped mint leaves • 4 cups steamed jasmine rice • 2 cups shredded green cabbage • 2 tablespoons chopped roasted and salted peanuts

In medium bowl, combine onion, grapes and rice vinegar; set aside.

In large skillet, heat oil over medium-high heat.

Add chicken and cook, stirring frequently until just cooked through, about 6-7 minutes. Season chicken with salt and pepper. Stir in chilies, fish sauce, lime juice, cilantro and mint.

Divide rice between four serving dishes and top with chicken, cabbage, marinated onions and grapes; sprinkle with peanuts.

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RECIPES.indd 10

4/16/20 1:33 PM

From the Cookbook | food

Minestrone Pasta Saute with Ricotta • 8 ounces ditalini pasta • 1 1/2 tablespoons extra-virgin olive oil • 3 carrots, fi ely diced • 3 cloves garlic, minced • 1/2 medium onion, chopped • 1/2 bunch kale, thinly sliced • 1/2 pound green beans, trimmed and halved • 1/4 cup dry white wine • 1/2 pound lean ground beef (optional) • 1 can (15 ounces) kidney beans, rinsed and drained • 1 jar (24 ounces) marinara sauce • 1/2 teaspoon kosher salt • 1/4 teaspoon ground black pepper • 1 cup Ricotta cheese • 1/4 cup grated Parmesan cheese

In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta cooking water then drain pasta.

In large skillet over medium-high heat, heat oil.

Add carrots, garlic and onion; cook 3 minutes, or until vegetables start to soften, stirring occasionally. Add kale and green beans; cook 3 minutes, or until green beans are tender-crisp, stirring occasionally.

Add wine to skillet; cook 2 minutes, or until most liquid has evaporated. Transfer vegetables to medium bowl. If including meat, return skillet to medium-high heat. Add ground beef; cook 6-8 minutes, or until meat is cooked through, breaking up with side of spoon.

Spoon off xcess fat.

Reduce heat to medium-low. Add kidney beans, marinara sauce, salt, pepper, pasta, reserved pasta cooking water and cooked vegetable mixture to skillet with beef, if using. Cook 2 minutes, or until warmed through, stirring occasionally. Divide pasta between four pasta bowls or plates and top with Ricotta and Parmesan cheeses.

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RECIPES.indd 11

4/16/20 1:33 PM

food | From the Cookbook

Pecan Chicken Meatballs • 1 pound ground chicken • 1/4 cup spinach, chopped • 1 tablespoon fresh lemon juice • 1 egg • 1 teaspoon minced garlic • 1/4 teaspoon onion powder • 1/4 teaspoon paprika • 1/4 teaspoon salt • 1/4 teaspoon pepper • 1/4 teaspoon cayenne pepper (optional) • 1 cup fi ely chopped fresh pecan pieces, divided

Heat oven to 400˚F. Line baking sheet with parchment paper.

In large bowl, mix ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if desired) and 1/2 cup pecans until well combined.

Roll chicken mixture into 1 tablespoon- sized meatballs. Place reserved pecans in bowl. Roll meatballs in pecans to coat then place on prepared baking sheet.

Bake 20-30 minutes until meatballs are cooked through. Serve warm with sauces for dipping or over pasta.

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RECIPES.indd 12

4/16/20 1:33 PM

Cauli Mac & Cheese • Nonstick cooking spray • 1 teaspoon salt, divided • 1 head large (6-7-inch diameter) caulifl wer • 1 cup heavy cream • 2 ounces cream cheese • 1 1/2 teaspoons ground mustard • 1 1/2 cups shredded cheddar cheese, divided • 1 clove garlic, minced • 1/4 teaspoon white pepper • 1/4 teaspoon pepper sauce

Heat oven to 375˚F and prepare 9-by-9-inch baking dish with nonstick cooking spray. Heat large pot of water to boiling and add 1/2 teaspoon salt.

Remove stem and leaves from caulifl wer. Cut into small pieces and place in boiling water; cook until crisp-tender; about 5 minutes. Drain well then pat between paper towels to remove moisture.

In medium saucepan over medium heat, bring cream to simmer. Whisk cream cheese and powdered mustard into simmering cream until smooth. Add 1 cup cheddar cheese, garlic, remaining salt, white pepper and pepper sauce, whisking until cheese melts; about 1-2 minutes. Remove from heat and stir in caulifl wer.

Pour into baking dish and top with remaining cheese. Bake 15 minutes until browned and bubbly.

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4/16/20 1:33 PM

Mexican Mushroom-Beef • 1 medium yellow onion • 8 ounces fresh button or crimini mushrooms • 1 pound lean ground beef • 1 tablespoon olive oil • 2 cans (15 ounces each) black beans, drained • 1 package (1 ounce) taco seasoning mix • 1 can (15 ounces) crushed tomatoes • 1 can (11 ounces) yellow kernel corn, drained

In food processor, pulse onion and mushrooms to coarse texture. Set aside.

In large frying pan, brown ground beef. Drain fat.

Set aside.

In same frying pan, heat oil. Add mushroom mixture and saute 3-4 minutes, or until most moisture has been released. Add black beans and mix.

Add beef, taco seasoning, tomatoes and corn to black bean and mushroom blend. Mix and cook until heated through.

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RECIPES.indd 14

4/16/20 1:33 PM

From the Cookbook | food

Pasta in a Pinch • 8 ounces uncooked penne pasta • 2 1/2 cups water • 1/4 teaspoon salt • 1/4 teaspoon black pepper • 1/2 teaspoon dried basil • 1/2 teaspoon garlic powder • 1/2 cup milk • 2 cups mozzarella cheese, grated • 1 can (15 ounces) cannellini beans, rinsed and drained • 1 can (14 1/2 ounces) diced tomatoes, drained • 1/4 cup Parmesan cheese • Freshly chopped herbs, for garnish (optional)

In large microwavable bowl, place uncooked penne pasta and pour water over top to cover. With foodsafe plastic wrap, cover bowl, leaving small section to vent as it cooks. Cook 3 minutes longer than package directs, approximately 13 minutes.

Once pasta has cooked, drain into colander then place back in bowl. Add salt, pepper, basil, garlic powder and milk; stir to combine. Begin to stir in cheese a little at a time. Microwave 1 minute. Remove from microwave and stir again.

Add cannellini beans and diced tomatoes; stir.

Microwave 1 minute. Remove from microwave and stir.

Assess if ingredients are hot and cheese is melted. If not, microwave 1-2 minutes.

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RECIPES.indd 15

4/16/20 1:33 PM

Thai Coconut Lime Freezer Chicken • 1 3/4 cups coconut milk • 2 tablespoons basil • 1 tablespoon xylitol (sugar substitute) • 1 ounce cilantro • 1 ounce fresh lime juice • 1/2 teaspoon salt • 1/2 teaspoon garlic • 1 teaspoon lime zest (optional) • 20 ounces boneless, cooked chicken breast • 20 ounces broccoli fl wer clusters

In bowl, mix coconut milk, basil, xylitol, cilantro, lime juice, salt and garlic. For more citrus flavor, add lime zest, if desired.

Add chicken, broccoli and sauce to 1-gallon zip-top freezer bag. Squeeze out any air and seal bag. Freeze bag flat up to 1 month.

Thaw in refrigerator overnight. Heat oven to 350˚F. Place in glass 8-by-8-inch pan and bake 20-25 minutes.

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RECIPES.indd 16

4/16/20 1:33 PM

From the Cookbook | food

Burrito Beef • 2 pounds beef arm chuck roast • 4 tablespoons green taco sauce • 1 teaspoon minced garlic • 2 large scallions or spring onions, chopped • 1 jalapeno pepper, diced • 2 teaspoons chili powder • 1/2 teaspoon cumin • 1/2 teaspoon salt

Trim fat from beef. In slow cooker on low heat, cook beef, taco sauce, garlic, onions, jalapeno, chili powder, cumin and salt 8 hours, or until beef is tender.

Using two forks, remove beef and shred. Mix beef with 1/2 cup cooking juices before serving.

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RECIPES.indd 17

4/16/20 1:34 PM

food | From the Cookbook

Mexican Lasagna • Nonstick cooking spray • 16 yellow corn tortillas • 6 cups Mexican Mushroom-Beef Blend (see page 52 for recipe) • 1 cup shredded, low-fat Mexican cheese blend • Sour cream (optional) • Chopped cilantro (optional) • Salsa (optional)

Heat oven to 350˚F. Spray bottom of 9-by-13-inch baking dish with nonstick cooking spray. Place four corn tortillas on bottom of dish and layer 2 cups Mexican Mushroom-Beef Blend on top. Repeat layers, ending with tortillas as top layer. Top with cheese.

Bake uncovered 25 minutes, or until cheese melts and lasagna is heated through. Top with dollops of sour cream, cilantro and salsa as desired.

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RECIPES.indd 18

4/16/20 1:34 PM

Steak & Blue Cheese Flatbread • 1 flatbread, any variety • 3 tablespoons Sabra Classic Hummus • 1/2 cup fresh arugula, rinsed and dried • 4 ounces thinly sliced, cooked flank steak • 1/4 cup crumbled blue cheese • Thinly sliced red onion (optional) • Salt, to taste • Pepper, to taste

Heat grill (or oven) to 450˚F; bake flatbread 3-5 minutes until it begins to crisp.

Spread hummus onto flatbread. Layer arugula (reserving 3-4 leaves to garnish), steak and crumbled blue cheese. Top with onion, if desired.

Place on grill, close lid and cook 3-5 minutes (if using oven, broil approximately 2 minutes).

Add salt and pepper, to taste, before serving.

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RECIPES.indd 19

4/16/20 1:34 PM

Frozen Banana Pops • 4 large bananas, peeled • 8 wooden ice pop sticks • 2 cups vanilla non-fat Greek yogurt • 1/2 cup creamy natural peanut butter

Cut each banana in half and carefully insert wooden ice pop stick in bottom of each, about onethird into banana. Place bananas on large baking sheet lined with parchment paper. Freeze bananas until partially frozen, about 30 minutes.

Carefully dip each banana in tall pint glass of vanilla yogurt to coat, leaving 1/2-inch at bottom of banana uncoated. Return yogurt-

coated bananas to parchment paper-lined baking sheet and freeze until completely firm, bout 1 hour.

Microwave peanut butter until smooth and creamy, about 30-45 seconds. Drizzle peanut butter evenly over bananas then place on baking sheet to freeze until peanut butter is firm, bout 30 minutes.

Serve immediately or wrap each banana in plastic wrap and store in freezer up to 3 months.

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From the Cookbook | food

Peanut Butter Yogurt Dip • 3/4 cup vanilla Greek yogurt • 1/4 cup peanut butter • 1 dash cinnamon • Apples, graham crackers or other dipper of choice

In bowl, mix Greek yogurt, peanut butter and cinnamon until smooth.

Serve with apples, graham crackers or another dipper of choice.

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Crazy Candy Ice Cream Sandwiches • 1 cup vanilla ice cream • 1/4 cup chopped candy bar • 6 graham cracker sheets, broken into 12 squares • 1/2 cup semisweet chocolate morsels • 1 1/2 tablespoons refi ed coconut oil or vegetable oil • Multi-colored sprinkles

In medium bowl, stir ice cream until just softened. Stir in chopped candy.

Working quickly, scoop ice cream mixture onto six graham cracker squares. Top with remaining graham cracker squares, gently pressing down until ice cream reaches edges of crackers. Place in shallow, wax paper-lined pan. Freeze 1 hour.

In small, microwave-safe bowl, combine chocolate morsels and coconut oil.

Microwave on high 40-60

seconds, or until melted, stirring vigorously every 20 seconds. Let stand at room temperature 10 minutes.

Remove sandwiches from freezer. Dip half of each sandwich into chocolate mixture. Immediately scatter sprinkles over chocolate, if desired. Return to wax paperlined pan. Freeze about 5 minutes, or until chocolate sets. Serve immediately or individually wrap in plastic wrap and store in freezer.

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From the Cookbook | food

Cherry Coff e Cake • Nonstick cooking spray •1 can (12.4 ounces) refrigerated cinnamon rolls with icing •1 1/2 cups (21-ounce can) cherry pie filli g •1/2 cup slivered almonds or pecans (optional)

Heat oven to 375˚F. Spray 9-inch round cake pan with nonstick cooking spray.

Separate cinnamon roll dough into eight rolls; cut each roll into quarters.

Place dough rounded-side down in pan.

Spoon pie filli g over rolls. Sprinkle almond slivers or pecans over cherry filli g, if desired.

Bake 25-35 minutes, or until golden brown.

Invert onto plate or cutting board. Invert again onto serving plate.

Remove lid from icing. Microwave 3-10 seconds.

Stir icing and drizzle over warm coffee cake.

Serve warm.

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food | From the Cookbook

Carrot Cake • 2 1/4 cups fl ur • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 teaspoon cinnamon • 1/2 teaspoon baking powder • 1 cup vegetable oil • 1 1/4 cups sugar • 3 eggs • 1 1/2 cups carrots, shredded • 1 cup crushed pineapple with juice • 2/3 cup walnuts Frosting: • 2 packages (8 ounces each) cream cheese • 3/4 cup butter, softened • 1 teaspoon vanilla extract • 5 1/2 cups powdered sugar

Heat oven to 350˚F. In large bowl, sift fl ur, baking soda, salt, cinnamon and baking powder.

In mixing bowl, cream together oil and sugar.

Add eggs one at a time. Gradually add in carrots and crushed pineapple.

Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.

Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off ops to level cakes.

To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth.

Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.

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From the Cookbook | food

Mini Fruit Tart • 1 package (8 ounces) cream cheese, softened • 1 can (14 ounces) sweetened condensed milk • 1/3 cup lemon juice • 1 teaspoon vanilla extract • 24 prebaked mini tart crusts • Assorted fruit, for garnish (optional)

In large mixing bowl, beat cream cheese and sweetened condensed milk until smooth. Add lemon juice and vanilla extract; continue mixing until blended.

Spoon cream cheese mixture into prebaked mini tart crusts. Top with assorted fruit, as desired.

Refrigerate 2 hours before serving.

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food | From the Cookbook

Pecan Banana Bread • 10 ounces gluten-free baking fl ur mix • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon sea salt • 2 flax eggs • 1 cup organic brown or coconut sugar • 1/2 cup coconut oil • 1/2 vanilla bean • 1/2 cup vegan yogurt • 3/4 cup mashed bananas, ripe • 1 cup raw pecan pieces, chopped, plus additional for topping

Heat oven to 350˚F. Prepare 9-by-5-inch banana bread pan.

In medium bowl, sift fl ur mix, baking powder, baking soda and sea salt; whisk to combine.

In mixer bowl, mix eggs, sugar and coconut oil 2 minutes on medium-low speed.

Scrape vanilla bean and add to mixture. Add vegan yogurt and mashed bananas; mix 2 minutes on medium-low speed. Remove bowl from mixer and fold 1 cup raw pecan pieces into batter until evenly distributed.

Add batter to banana bread pan and use spatula to smooth down top. Sprinkle additional pecan pieces on top. Bake banana bread on top rack 60 minutes until toothpick comes out with few crumbs but not completely clean.

Remove from oven and allow to cool 10 minutes in pan. Hold sides of pan and fl p onto wire rack.

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For being an Agent of Change during 2019.

Nearly $1,000,000 invested back into the community.

99% of all funds raised stay in the community.

Here are just a few of the ways we work to make a change in our community. $340,000 provided to local organizations through grants made to UWRC.

• 897 adults gained a better understanding of finance.

• 376 individuals were helped with decreasing tobacco use.

• 563 adults were better prepared to enter the work force through educational training.

• 509 nights were provided at local shelters.

$384,000 in grants brought into the community.

• 2,540 households received assistance through our VITA program.

• 150 students participated in learning about and planning prevention in their schools.

$209,000 invested into the community through internal programing and community impact work.

• 500 adults and children received critical information for proper child development.

• 100 workplace volunteers helped provide personal care kits, meals, and cleaned up facilities.

Nearly 27,000 individuals received assistance through United Way and our partnerships in 2019.

2019 Volunteer Impact 1,711 volunteers spent 6,366 hours supporting local people through community projects and meetings. $161,887.38 estimated value of volunteer time based on the 2019 value of $25.43.

304.523.8929 | www.unitedwayrivercities.org 820 Madison Ave., Huntington, WV 25704

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the last word

Putting down roots in the community

W

hen I was a child, I never had the opportunity to put down roots in any one area, I moved often and never stayed in one area more than a couple of years. Growing up, I often dreamt that when I became a mother, I would have this white picket fence, mundane life for my own children… and thus far, it’s been anything but. My son was diagnosed with Autism Spectrum Disorder and Attention Deficit H peractivity Disorder at the age of two. I found myself a single mother to two children, one of which had special needs at a very young age, living in the unfamiliar area of Ashland, and while many say not to let obstacles defi e us… mine defi e me to my very core.

My “obstacles” allowed me to be introduced to the world of disabilities in children, a very beautiful world, and the barriers that often come with the needs those children have. Those needs, and the families that fi d themselves restricted by some of society’s social and economic restraints, inspired me to fi d my non-profit organization, the Ashland Foundation for Children with Disabilities.

My foundation provides fi ancial support for lowto moderate-income families to obtain equipment, medication co-pays, therapies and educational

Carly Carver is the director of the Ashland Foundation for Children with Disabilities and has lived with her two children in Ashland for the past three years.

needs for their disabled child. We also host several inclusive community events each year, drawing thousands in our community together, with the goal of bringing special-needs children and their typical peers together to have fun and engage in activities to help break down those social barriers and disabilities stereotypes. In the three years I’ve lived in Ashland, the foundation has been able to place equipment with approximately 100 families, held support groups that have provided assistance to thousands of families and are now partnered with the City of Ashland to create Kentucky’s fi st large-scale sensory garden for disabled children right in Central Park.

The City of Ashland has been my home for the past three years. It is where I’ve put down our roots. It is where my foundation has started, thrived and will continue to assist as many families as possible. I hope to continue assisting families raising a child with a disability to access every type of resource they need to thrive in our community.

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4/16/20 11:40 AM

TRI-STATE REGIONAL CANCER CENTER

There is no reason to drive out of town for your radiation treatments when nationally recognized care is right here in Ashland!

SEE THE ACR RADIATION ONCOLOGY SEAL OF ACCREDITATION AND PUT YOUR MIND AT EASE.

FOR AN APPOINTMENT CALL

606.329.0060 or visit us online at tsrcc.com 706 23rd St., Ashland, Kentucky Jeffrey P. Lopez, M.D. • Terry E. Justice, M.D.

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4/17/20 5:25 PM

SOMC Orthopedic Associates

You have things to do, people to see, games to play – hey, we get it!

That is why at SOMC we’re here and ready with an entire team of orthopedic specialists and a full continuum of rehabilitation services to keep you on the move.

Our comprehensive inpatient therapies, outpatient services and in-home program can get you back on your feet and to the life you love as quickly as possible.

For more information or to schedule an appointment call (740) 356-1709.

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4/16/20 1:23 PM