Tri-State Living • September/October 2024 by Tri-State Living

September/October 2024

SEASON Spooky

Recipes to delight even the most devilish of palates

Eastern Kentucky Ghostbusters

Cosplaying for a cause

PUBLISHER

Kevin Austin

EDITORIAL

Mark Shaffer, Staff Writer

Terry L. Hapney, Jr., Staff Writer

Joseph DiCristofaro, Staff Writer briefs@irontontribune.com

ADVERTISING

Christie Coleman, Sales Consultant christie.coleman@irontontribune.com

PRODUCTION

Kandi Thompson, Design

SEASON

from the publisher

Get ready for some fall festivals...and football!

As autumn casts its colorful spell over the TriState, football is here! But this area is brimming with exciting events and seasonal celebrations for September and October. This vibrant region comes alive with activities that embrace the essence of fall and showcase the unique charm of each community.

In Ironton, the season kicks off with the Ironton Fall Festival, a highlight of the year featuring local crafts, delicious seasonal foods, and live entertainment. The Ironton Farmers Market continues to offer fresh produce and homemade delights, perfect for savoring autumn’s flavors. And football...

Huntington, West Virginia, joins the celebration with the annual Huntington Music and Arts Festival. This vibrant event features live performances from local and regional artists, as well as an art market showcasing creative works from talented artists. For a spooky twist, Ironton’s Halloween parade and Haunted Tunnel provide thrills and chills for all ages. You guessed it, more football...

This month's recipes include daring fare such as no bake dragon fruit cheesecake bars and an easy to assemble char-boo-terie board to enjoy with your favorite boys and ghouls.

Tri-State Living (ISSN 02795124) is published every other month by Ironton Publications, Inc., 211 Center St., Ironton, OH 45638.

POSTMASTER: Send address changes to Tri-State Living, P.O. Box 647, Ironton, OH 45638-0647. on the cover

Just across the river in Ashland, Kentucky, the focus shifts to family-friendly fun with the Ashland Pumpkin Festival. This event transforms the downtown area into a pumpkin paradise, complete with carnival rides, craft vendors, and festive games. Additionally, Ashland’s historic sites host fall-themed tours, offering a glimpse into the region’s rich history amidst the backdrop of autumn’s beauty. And more football...

Whether you’re drawn by the lively festivals, seasonal markets, area football or cultural events, September and October happenings offer something for everyone. Join us in embracing the magic of fall across the Tri-State, and be sure to shop, dine and visit all the businesses in your TriState Living Magazine this festive season!

Kevin D. Austin Publisher, The

Ironton Tribune

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DISPLAY

Thanks to the Peace Corp, John Lorentz’s career has taken him around the world

CAUSE INC.

Stacy Medcalf Murray started The Cause Inc. to celebrate her cancer survival

COSTUMES FOR A CAUSE

Group turns love of Ghostbusters into way to help kids

HOME COOKIN’

Sarah

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Tri-State Living

arts & culture

Thanks to the Peace Corp, John Lorentz’s career has taken him around the world.

up close p. 8

PEACE CORP TO PROFESSOR

John Lorentz’s journey inspired by JFK

Story Terry L. Hapney, Jr. | Photography Submitted

For decades, John H. Lorentz, Ph.D., professor emeritus of history at Shawnee State University, has devoted his life to impacting Americans through international efforts and national audiences via sharing Portsmouth history.

His journey across the globe was full of decisions of the heart—not the head.

Born and raised in Portsmouth, Lorentz’s path took him all over the world—including the Middle East where he served in multiple capacities. An original Peace Corps volunteer, Lorentz says that shaped his life like nothing else.

“As soon as (John F.) Kennedy came up with the idea, it struck me,” he said.

Lorentz completed his junior year of college at American University of Beirut in 1960-61. While there, the Vice President Richard M. Nixon-Senator John

For 34 years, John H. Lorentz has served Shawnee State University and southern Ohio in various capacities that have brought international programs and opportunities home to SSU students, faculty and staff.

F. Kennedy debates occurred. AUB secured and showed tapes of them.

“I attended,” Lorentz said. “That’s when he first threw the idea out there.”

Lorentz spent three months hitchhiking across Europe on the way home to Ohio. He took a ship from Rotterdam (Netherlands) to New York.

As the ship arrived in New York Harbor, Lorentz and his friend were standing by the rail as they passed the Statue of Liberty. His friend asked what he was going to do next.

“I’m going to join the Peace Corps,” Lorentz said.

After getting back to Miami University (Ohio) for his senior year Lorentz applied and was among the first group of applicants chosen to go. He hoped for the Middle East. However, no programs existed there.

There was interest among Arab nations for American citizens to come to their countries, but they wanted to place a restriction that prohibited

Jews from participating.

“The leadership in the Peace Corps said they couldn’t do that,” Lorentz said.

Turning the first invitation down, Lorentz stayed connected with the organization.

It was during class in Beirut while working on his mathematics degree that he experienced an epiphany. Looking out the window at the Mediterranean Sea, palm trees and mountains, he left class, dropped all his classes and enrolled in courses on the Middle East.

In 1961 back home in Ohio, Miami University didn’t have a single course on the Middle East.

“There I was in my senior year stuck,” Lorentz said.

After choosing psychology and earning a bachelor’s degree, Lorentz began exploring graduate programs on the Middle East. He looked at Princeton, Harvard, Chicago, UCLA, UC-Berkley, NYU and University of Michigan.

With a psychology degree, professors in the programs

said he didn’t have enough academic credits related to the Middle East to enter—especially programs offering fellowships paying tuition.

“My father was a schoolteacher,” Lorentz said. “There was no way I could afford it on my own.”

Instead, he accepted a full ride at Ohio State to earn a master’s in psychology.

The day before graduating from Miami, he was in a dorm lobby looking out the window. He saw a uniformed boy on a bicycle. The boy comes in with a telegram. It was from the Peace Corps.

Lorentz opens it, seeing “Congratulations! You have been accepted into the first program in the Middle East.” It was in Iran.

With three days to decide whether he would board a plane to Utah State University in 10 days for training followed by a flight to Iran in September, Lorentz faced a big decision. Friends and family members told him to take the OSU offer. He could enter the Peace Corps later.

Lorentz made the decision with his heart—not his head.

“It was an important decision I had to make,” he said. “I went with my heart against all advice.”

Soon after, he was on a plane to Utah, then to Iran for two years.

Concluding his Peace Corps service, Lorentz applied to graduate programs. He received feedback from a scholar at University of Michigan indicating his Peace Corps experience may not be enough to get him into a master’s program related to the Middle East.

“The odds were against me,” Lorentz said.

The scholar called him, initially discouraging him from applying but stating unofficially that the Peace Corps experience is of great value. Lorentz laughed and told him he had already applied! He also applied to Harvard. Michigan turned him down.

“Of all things, Harvard not only accepted me but gave me a National Defense Foreign Language fellowship,” Lorentz said.

There was a need for people who could speak non-western languages. They admitted him into the Middle East studies program. After finishing his master’s, Lorentz received job offers, including one in banking. A lot of big American banks had opened branches all over the world, including the Middle East.

“They were sending over bankers and it was disastrous,” he said. “They didn’t know the culture or the language.”

They told Lorentz they’d teach him the banking part. They wanted his cultural and language expertise.

“It was an offer for a prince,” he said. “It was hard to turn down.”

It was another decision of the heart.

Lorentz went on to earn a Ph.D. in near eastern studies from Princeton. It had an

LEFT: In the early days of the international career of Portsmouth’s John H. Lorentz, Ph.D., he entered the Peace Corps after Senator then President John F. Kennedy introduced it to the world. Lorentz spent two years in Iran during his time in the Peace Corps. ABOVE: John Lorentz’s father, Charles Lorentz, was a schoolteacher who also served as co-manager of Dreamland Pool for nearly four decades. John’s father’s legacy influenced him, serving as a foundation for his and his son Nathan’s documentary “Swimming in Dreamland,” released earlier this year. For more information about John and Nathan’s documentaries—two of which were featured by PBS nationally—visit lorentz-productions.com.

“incredible” influence on him. He received an NDFL to study there. It was during a year doing research in Iran, in 1970, that he met his wife of 53 years, Golriz. She was a nurse he met in a hospital. Lorentz took a position at Portland State University in Oregon in 1971. Golriz worked in New York at the time.

“That was my proposal,” he said. “Quit your job, come to Portland and let’s get married right away.”

Golriz stepped off the plane and they married the next day.

The new job was Lorentz’s opportunity to use his international expertise to impact current students in the Middle East Studies program. It was a time of globalization in the U.S. He was there for nearly 20 years.

By this then, Lorentz’s career was like a grouping of puzzle pieces that all fit together.

“Every stage has prepared me for the next one,” he said.

It was 1990, he received a phone call from then Shawnee State University math professor, Phyllis Kegley. She was on a committee searching for a faculty member to bring international opportunities to SSU.

Lorentz had no interest in going to SSU; however, he hadn’t been in Portsmouth in decades. He was interested

in visiting his home area.

“They really wanted me,” he said.

SSU was only four years old. President Clive Veri showed Lorentz a list of goals—one of which was creating an international dimension. He took the job offer—his heart taking him home. Lorentz would later create and direct the Center for International Programs and Activities, bringing international opportunities to Portsmouth and taking students and faculty to other parts of the world.

Retiring as professor emeritus, Lorentz was rehired as associate provost for international education. His work at SSU brought about major initiatives, including a program with China that sent SSU teacher education students there for student teaching.

An initiative that takes the history and culture of Portsmouth to other audiences nationally is the work by John and his son, Nathan Lorentz. Two of their awardwinning documentaries chronicling the history of Portsmouth — “River Voices” in 2002 and “Beyond These Walls” in 2014—are featured on PBS at the national level.

“Swimming in Dreamland” was released this year is another documentary produced and directed by John and Nathan. a

up close p. 14

Stacy Medcalf Murray started The Cause Inc. to celebrate her cancer survival.

A CAUSE

to care

Stacy

Murray Medcalf created The Cause Inc. to give back

Breast cancer survivor and Burlington, Ohio resident Stacy Murray Medcalf has been giving back to members of her community suffering from a variety of issues for 14 years through a nonprofit she, her husband and other friends birthed.

The Cause Inc. was founded by Medcalf and her close friends over a decade ago on the heels of her fifth cancerfree anniversary. Medcalf said she and her husband were on their way to a gospel concert in Akron, Ohio when the first project was undertaken.

“The more we talked about it on that ride, my husband had cardiac issues. My girlfriend’s husband has been a lifelong sickle cell patient,” she said. “Her father was paralyzed. My sister was the victim of domestic violence, and we were like, ‘hey, why don’t we just have a big event and get somebody to represent all of these causes?’”

After planning and generous donations, the first events were held over four days in Huntington, West Virginia, Ashland, Kentucky, Charleston, West Virginia and Burlington, Ohio. Medcalf said she intended the events to be a one-time occurrence but with the

tremendous response from the community, it blossomed into The Cause Inc.

“We knew at that moment that it was God ordained and it had to happen,” she said. “It was something that you reflect on that’s like so this is why I had cancer. This was the purpose because I got to incorporate all of those patients that I witnessed in that chemo room, and every need, every complaint, everything that I witnessed, we were able to make that a part of what we do.”

Medcalf was diagnosed with stage three breast cancer in August of 2004. She had found a lump and had X-rays done. The doctors said the lump was only a calcium deposit.

Medcalf said six months later the lump was still there and returned to the doctor. She was then informed that she had been misdiagnosed and underwent chemotherapy. As a result of the intense treatment, she lost her breasts and hair.

At the time of her diagnosis, she had recently graduated from Ohio University, returning to college 15 years after her high school graduation.

Medcalf’s journey through navigating the difficulties

Story Joseph DiCristofaro | Photography Submitted

Stacy Murray Medcalf | living

of being diagnosed with cancer and witnessing the difficulties of those around her played into her inspiration for giving back.

“I tell people all the time, it’s unbelievable to have cancer and to have that aggressive amount of chemotherapy. I never missed a beat,” she said. “I never was sick. I wasn’t to the place where I couldn’t function. So, in the midst of all of that, just seeing stuff that people went through, we birthed a nonprofit organization from that.”

Medcalf said witnessing the hardships of those being treated around her made her appreciate her life and inspired her to help people in situations she was lucky not to experience.

She said there were many times that patients also being treated with chemotherapy had no way to get home and would have to wait hours for a ride.

“The reality was that God was showing me all of these

things because they ended up being a part of what our nonprofit does,” she said. “If we don’t take them, we’ll give them gas cards. We’ll find a way for them to get there.”

Medcalf said her journey through being diagnosed with cancer and now helping people in similar situations has exposed her to calling.

“If I can help somebody, as I go along, my living will not be in vain,” she said. “And I see that when I see people who are relieved when they get the phone number, or they get the answer that they’re looking for, and they come back.”

Medcalf’s work has not gone unnoticed in the community. Ohio University Southern gave her the Beloved Community Service Award in February.

During the midst of her journey through being a nonprofit owner and breast cancer survivor, Medcalf wrote a book. She said her journey inspired her to write “Through the Eyes of the 7th Child.” a

Costumes for a cause

Tan overalls. Check.

White vehicle with an iconic ghost logo. Check.

Proton pack. Check.

Must be the Ghostbusters! Right?

Not exactly, it is a group called the Eastern Kentucky Ghostbusters, fans who love the 1980s movie “Ghostbusters” and dress up in costumes to express their love for the film and to help out the community.

The group started in 2021 and is now run by Bishop Saylor and Josh Williams.

“We dress up as Ghostbusters and we normally run a charity of some sort. Kids get to come by and check out the costumes, check out all the equipment,” explained Saylor. Each member sticks with the basic costume but personalizes it to reflect their personality.

The number of events the attend changes year to year.

“We do fundraisers for our local Shriners,” Saylor

Story Mark Shaffer | Photography Mark Shaffer, Submitted

said. Sometimes, it is feeding one of the drivers on their route to Shriners Hospital or giving money to pay for the transport of a sick child. “We do other events for the goodwill of it. We do parades, when libraries show movies. We recently collected school supplies and handed them out at an event. Anything we can do to enrich the community.”

The group is a non-profit organization and picks events that they support and have enough members to show up for it.

“From there, we are pretty much game,” Saylor said.

They have been to a couple events in the Tri-State recently including a Touch a Truck event put on by the City of Flatwoods in July and at a Greenup Public Library event.

Both Williams and Saylor got into Ghostbusters cosplay because of their childhood.

“I grew up in the 90s and watched “The Real Ghostbusters” cartoon. I really didn’t get into the live action movies until I was a little bit older,” Williams said. It was a trip to the store in 2021 that lead him into cosplay. “I was at Walmart and they had a ghost trap and it was so cool, I gotta have it.”

But he walked away from the replica from his childhood. However, his wife convinced him to go back and get it. “I got it. And then the next thing I know, I got the PKE meter, I had the goggles. Then I bought a proton pack and souped it up. Bought my suit.”

He found out about the Eastern Kentucky Ghostbusters and joined up.

“It wasn’t until the past year, that we’ve got the membership up and started going to more events,” Williams said.

Saylor said he can’t remember a time in his life when he didn’t love the Ghostbusters. His family attended a lot of comic conventions and at one, he encountered the Indiana Ghostbusters.

“I had no idea that was a thing,” he said. He enjoyed that not only were their people portraying his favorite group, but they were helping out by raising money for kids to get school supplies.

“I was so amazed they did this. Everyone knows who the Ghostbusters are, everyone loves it. People come over to see you and you get to turn that into something positive,” Saylor said.

He added that a lot of people think it is just putting on the costume and taking pictures with fans, but there is more.

“More than anything, it is outreach,” Saylor said. “Ghostbuster is just makes people comfortable and gets them into your table a lot quicker than if you just have a donate sign.”

Williams said the best part for him is seeing the reaction of the kids.

“They are intrigued, they come in and see the gadgets all lit up,” he said. “To see the kids enjoy the fandom we all grew up with is a joy. And the adults, their faces just light up. I think it is the wave of nostalgia.”

The Eastern Kentucky Ghostbusters will be at the Flatwoods Harvest Festival on Oct. 19 and at the Midland Branch of the Boyd County Library on Oct. 26 for a special showing of “Frozen Empire.” a

up close p. 24

Pappy’s Cookin’ serves up comfort food, American favorites.

PAPPY’S Cooking up American classics

Pappy’s Cookin’ in Flatwoods started small and had to get bigger almost immediately.

Owners Carl and Denice Wellman started the restaurant in October 2017 in a small section of the Hamor Village strip mall.

“Within the first three weeks of being open, we knew we were not going to be able to stay there. We knew we needed a bigger facility,” Carl Wellman said. The spot next to the restaurant had 4,000 square feet of space available so they called the landlord and “we rented it too. We cut some holes in the walls and made our dining room.”

They also have a party room for larger groups “and we wear it out.”

This is the Wellmans’ first restaurant.

“I always wanted to run a restaurant and when the opportunity came to us, we did not make a snap judgement. We went home and prayed on it. We wanted to know we were doing the right thing. We got up the next day and I

Story, Photography Mark Shaffer

asked her how she felt about it and she said ‘I think we need to do it.’ So we moved on it and the rest is history.”

When they started Pappy’s Cookin’, they also owned five vape shops around the Tri-State but got out of the business because of the uncertainty.

Carl Wellman was on the board of the Kentucky Smoke Free Association and heard “nothing but doom and gloom” and “buddy, I was scared to death. I asked Denice if we wanted to keep throwing good money after bad or do you want to concentrate on the restaurant. She

said ‘Let’s concentrate on the restaurant.’”

So as the leases on the vape shop expired,

The Wellmans say Pappy’s Cooking has customers in all day. And there are people who

At breakfast time, the most popular dish is the Pappy platter which is eggs cooked like you want them and your choice of meat, potato and bread.

The popular lunch order is the traditional

And the most popular dish with the dinner crowd is the open face roast beef except on Fridays when they fry up fish by the dozens.

“I tell you, our fried fish is blowing the doors off the building,” Carl Wellman said. “We just had one table order 39 pieces of fish.”

“The soup bean dinner does really well too,” said Denice Wellman.

“Our soup beans, cornbread and fried potatoes, you can’t hardly beat it, buddy,” Carl Wellman said.

As for why people keep coming back, “hopefully it’s the food,” Carl Wellman said, with a laugh. “We treat

Pappy’s Cookin’ | food

everyone like family when they walk through the door. We put a lot of love in our recipes, we do our level best.”

And, Carl Wellman said, they couldn’t do anything without their wonderful staff, including many who have been with the restaurant for years.

“They know how we like to do things. They will go above and beyond to help us out,” Carl Wellman said.

And in the kitchen, cooking up all the specials of the day is their youngest son, Ryan Hensley. When Pappy’s Cooking started, he was working at Little Caesars Pizza and decided he wanted to work at the family restaurant instead.

“He’s the kitchen manager. He’s a workhorse,” Carl Wellman said.

When Hensley came on, “we held him to a higher standard,” Denice Wellman said.

“That’s right,” Carl Wellman said. “That’s right, because he speaks for us. I wouldn’t say we were meaner but we explained that he is representing us as management and he has to be more mature and has to hold himself to a higher standard.”

Pappy’s Cookin’ is one of the few places around that still makes most of their food from scratch rather than just ordering it pre-cooked from a food supplier and then heating it up.

“I like to think our home cooking does bring everyone in,” Carl Wellman said. “We are proud that we make most everything from scratch.

Their cooking is one of the reasons the restaurant was visited by America’s Best Restaurants, a webbased show, came by at the beginning of August to fill a segment.

America’s Best Restaurants, which is based inFlorence, Kentucky, has a mission of traveling the country to highlight the unique food of locally-owned independent restaurants.

Pappy’s Cookin’ is located at 135 Argillite Rd, Suite L in Flatwoods. Their full menu can be viewed at toasttab.com. a

Mixed Berry Muffins

• 1 1/4 cups white whole-wheat flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/8 teaspoon salt

• 1 large egg

• 1/2 cup maple syrup

• 2 teaspoons vanilla extract

• 3/4 cup plain nonfat Greek yogurt

• 3/4 cup unsweetened applesauce

• 1/2 cup chopped strawberries

• 1/2 cup blueberries

Preheat oven to 400˚F. Grease muffin pan and set aside.

In medium bowl, whisk flour, baking powder, baking soda and salt. In separate large bowl, mix egg, maple syrup, vanilla, yogurt and applesauce.

Add dry ingredients to wet ingredients and stir until just combined. Do not overmix. Fold in strawberries and blueberries.

Pour batter into prepared muffin tin, filling cups about 3/4 full.

Bake 15 minutes, or until tops are golden brown and toothpick inserted in center comes out clean.

Remove from oven and let cool in muffin tin 5 minutes before removing.

Poached Eggs with Pesto Bulgur

• 2/3 cup uncooked instant or fine-grain bulgur

• 1 1/3 cups, plus 2 tablespoons, fat-free, low-sodium vegetable broth, divided

• 1 cup tightly packed fresh basil

• 2 tablespoons chopped walnuts, dry roasted

• 1 small garlic clove, minced

• 1/8 teaspoon salt

• 1 dash cayenne

• 1/2 cup finely chopped yellow or red bell pepper

• 1/4 cup thinly sliced green onions

• 4 cups water

• 1 tablespoon white vinegar

• 4 large eggs

• 1 medium lemon, cut into 4 wedges

In medium saucepan, prepare bulgur according to package directions, omitting salt and substituting 1 1/3 cups broth for water. Fluff with fork.

In food processor or blender, process basil, walnuts, garlic, salt, cayenne and remaining broth until smooth. Stir basil mixture, bell pepper and green onions into bulgur.

In large skillet, bring water and vinegar to boil over high heat. Reduce heat and simmer. Break one egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, placing in water so they don’t touch. Simmer 3-5 minutes, or until whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs well and place on bulgur mixture. Serve with lemon wedges.

Note: White vinegar helps firm egg whites quickly, preventing them from spreading too much.

Baked Broccoli Mac

• 1 box (1 pound) pasta noodles, such as cellentani, elbow or penne

• 2 cups chopped broccoli

• 2 cups chicken broth

• 1 cup heavy whipping cream or half-and-half

• 2 cups mozzarella

• 1/2 block pasteurized cheese product, cubed

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• Salt and pepper to taste

TOPPING:

• 2 cups breadcrumbs

• 1/2 stick butter

• 1/2 cup grated Parmesan cheese

Heat oven to 350˚F. In large pot, cook pasta according to package instructions. Drain well then add broccoli, chicken broth, cream, mozzarella, pasteurized cheese product, garlic powder and onion powder. Season with salt and pepper, to taste. Mix well.

To make topping: In bowl, mix breadcrumbs, butter and Parmesan cheese.

Pour macaroni mixture into large baking dish then sprinkle with breadcrumb mixture. Bake 30 minutes.

Baked Broccoli Mac

• 1 box (1 pound) pasta noodles, such as cellentani, elbow or penne

• 2 cups chopped broccoli

• 2 cups chicken broth

• 1 cup heavy whipping cream or half-and-half

• 2 cups mozzarella

• 1/2 block pasteurized cheese product, cubed

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• Salt and pepper to taste

TOPPING:

• 2 cups breadcrumbs

• 1/2 stick butter

• 1/2 cup grated Parmesan cheese

To make topping: In bowl, mix breadcrumbs, butter and Parmesan cheese.

Pour macaroni mixture into large baking dish then sprinkle with breadcrumb mixture. Bake 30 minutes.

No Bake Dragon Fruit Cheesecake Bars

CRUST:

• 1 1/2 cups graham cracker crumbs

• 6 tablespoons unsalted butter, melted

• 2 tablespoons C&H Light Brown Sugar

• 1 pinch salt

BARS:

• 1 small fresh dragon fruit, peeled and cubed small

• 1/4 cup C&H Granulated Sugar

• 12 ounces cream cheese, at room temperature

• 1 1/2 cups C&H Powdered Sugar

• 2 teaspoons pure vanilla extract

• 1 cup plain Greek yogurt, full fat, at room temperature

• 1/2 cup heavy whipping cream, cold

To make crust: Line 8-by-8-inch baking pan with parchment paper. Leave 2-inch overhang of paper on both sides. In medium bowl, mix graham cracker crumbs, butter, brown sugar and salt until well combined. Pour mixture into prepared pan and press into even layer. Place in freezer.

To make bars: In small saucepan over medium heat, cook dragon fruit and granulated sugar until sugar is completely dissolved, dragon fruit is soft and mixture reduces in size, 10-12 minutes, stirring occasionally. Remove from heat and cool completely.

In large bowl, beat cream cheese until soft. Add powdered sugar and mix until fluffy. Scrape sides of bowl. Add vanilla and yogurt. Beat until combined.

In separate bowl, beat heavy whipping cream until stiff peaks form. Fold cream into cream cheese mixture. Pour half of mixture into prepared crust. Add 5 tablespoons dragon fruit mixture to remaining cream cheese batter. Mix until well combined. Pour over plain cream cheese mixture. Place in refrigerator to set at least 6 hours, or overnight.

Cut into 16 bars.

Green Tea Cranberry Spritzer

• 4 cups water

• 4 single-serving green tea bags

• 1 cup 100% cranberry juice or 100% cranberry-pomegranate juice

• 2 cups ice cubes

• 1/2 cup seltzer (flavored or plain) or low-sodium club soda, chilled

• 4 orange slices or lime wedges (optional)

In small saucepan over high heat, bring water to boil.

Remove pan from heat. Submerge tea bags. Steep 4 minutes. Discard tea bags. Let tea mixture cool 30 minutes. Pour into pitcher. Stir in cranberry juice. Refrigerate 2 hours, or until chilled.

At serving time, put ice cubes in four glasses. Pour tea mixture into glasses. Top each serving with seltzer. Garnish with orange slices.

Tip: To create cranberry-flavored ice cubes, fill ice cube tray with 100% cranberry juice and freeze.

TIP: Homemade pumpkin pie spice can be made by combining 3 parts ground cinnamon with 1 part ground nutmeg, 1 part allspice and 1 part ginger.

Spooky Season Snacks

FAMILY FEATURES — Encourage a little creativity this Halloween with a popcorn bar (charboo-terie board) that features everyone’s favorites. Start with enough popcorn to feed all your little zombies and vampires then add seasonal favorites like candy corn, chocolate candies, individually wrapped treats, dried fruit, nuts and beyond.

To pop popcorn on a stovetop, cover the bottom of a 3- to 4-quart pan with a thin layer of vegetable oil (don’t use butter, it will burn). Place 3 kernels of popcorn in the pan, cover with a loose lid that allows steam to escape and heat. When the kernels pop, pour in enough popcorn to cover the bottom of the pan, one kernel deep, then cover the pan and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stovetop. The heated oil will still pop the remaining kernels.

Visit Popcorn.org for more Halloween-inspired snacks.

WHITE CHOCOLATE AND PUMPKIN PIE SPICE POPCORN BITES

• 12 cups unsalted, unbuttered popped popcorn

• 3 cups chopped white chocolate or white chocolate chips

• 1 tablespoon light olive oil

• 2 teaspoons pumpkin pie spice

• 1/2 cup toffee bits

• 1 teaspoon flaked sea salt, crushed

Line large, rimmed baking sheet with parchment paper or wax paper. Place popcorn in large mixing bowl.

In microwave-safe bowl, combine white chocolate, olive oil and pumpkin pie spice; microwave on medium 2-3 minutes, or until melted and smooth, stirring after each minute.

Pour melted white chocolate mixture over popcorn; add toffee bits and toss to combine. Transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top. Let cool; refrigerate 1-2 hours, or until set. Break into chunks.

The Power of Civic Organizations in Small Towns

In small towns across Appalachian Ohio, Kentucky and West Virginia, community is everything. The close-knit bonds that weave through our neighborhoods make these places more than just spots on a map—they’re where generosity thrives, where people care for each other like family. Rotary Clubs, with their spirit of “Service Above Self,” perfectly embody that sense of commitment to our region.

Rotary Clubs may seem like small groups, but their impact can be immense. They rally together to tackle local needs—providing scholarships for students, organizing food drives, cleaning up parks, and supporting small businesses. They may not always make headlines, but they change lives through simple acts of kindness. In small towns, where resources can be limited, a Rotary Club can turn what may seem like small projects into lifelines for those in need.

What’s even more powerful is how Rotary Clubs partner with other local civic organizations to amplify their impact. When groups like the Lions Club, Kiwanis, and local Chambers of Commerce come together, they multiply their efforts—tackling bigger projects, addressing wider needs, and inspiring even more people to lend a hand. Collaboration like this creates a synergy that transforms communities from the inside out and can create a ripple effect of goodwill that crosses county and state lines.

Rotary’s service doesn’t stop at the Tri-State. Rotary

members are dedicated to serving communities just like ours across the globe. In places like Guatemala, where our local club supports indigenous Maya communities, Rotary continues to live its mission of service. By working together locally and globally, Rotary helps create a world where small actions lead to big change.

The power of Rotary and other civic clubs lies in their people—people who believe that by lifting others up, they elevate the entire community. And in our small towns, that makes all the difference.

Are you interested in collaborating with the Ironton Rotary Club? Email me at simmonss1@ohio.edu, I’d love to discuss how we can serve the needs of our community together.

Sarah Simmons is is the president of the Ironton Rotary Club and Communications and External Relations Manager at Ohio University Southern.

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