Tri-State Living • September/October 2020

September/October 2020

FALL INTO

Fl re.3

Christian Alexander Home Décor has unique offerings

FOLKLORE AS ART Pavlovic makes tall tales into pins

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from the editor EDITORIAL Sarah Simmons, General Manager Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Benita Heath, Contributor Taylor Burnette, Contributor news@tristateliving.com ADVERTISING Doug Pinkerton, Sales Consultant Jeremy Holtzapfel, Sales Consultant advertising@tristateliving.com PRODUCTION Kandi Thompson, Creative Director Kelli Jameson, Composing PHOTOGRAPHY Jeremy Holtzapfel, Staff Photographer Rachael Layne, Contributor

September/October 2020

FALL INTO

ar°

Christian Alexander Home Décor has unique offerings

FOLKLORE AS ART Pavlovic makes tall tales into pins

on the cover Jonathan Jordan, owner of Christian Alexander Home Décor limits his stock so that every customer’s home is as unique as its owner.

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Enjoy the natural setting of the Tri-State

T

here’s value in our history and natural beauty, and it’s an underutilized resource in the quest for a stronger, healthier region.

President Theodore Roosevelt said, “The nation behaves well if it treats the natural resources as assets which it must turn over to the next generation increased and not impaired in value. Conservation means development as much as it does protection.”

This issue, we’ll explore some of the organizations in our area working on conservation of trees and nature, making locallyproduced goods more accessible, providing opportunities for outdoor recreation, preserving the history of historic homes, creating artwork celebrating local legends and culture and more.

We are excited to share these stories with you. One of the reasons is because time spent outdoors not only reduces crime, bolsters academic performance, figh s rising healthcare costs and promotes community cohesion,

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.

but outdoor recreation also accounts for $39.7 billion in state and local tax revenue and is an essential and overlooked economic giant, according to the United States Department of Agriculture.

This is important to remember as it can feel like conservation and development can be in direct competition at times, but preserving our resources and growing our economy can go hand in hand.

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Sept./Oct. 2020 Contents

8

arts & culture 8

ON DISPLAY West Virginia graphic designer turns creepy cryptids into fun fashion

living 18

18

24

DAY TRIP Ohio oil baron turned countryside into natural playground

shopping 24

IN THE BIZ Ashland decor store helps create one-of-a-kind household designs

feature 32

DRAGONFLY OUTDOOR ADVENTURE Dragonfly Outdoor Adventure offers aerial yoga, kayaking and food truck

homes 42

SHOWCASE HOME The Oak Ridge House has window into Ironton history

food 50

IN THE KITCHEN Portsmouth store highlights local farmers, local goods

58

FROM THE COOKBOOK Robust fall flavors

in every issue

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FROM THE EDITOR Tri-State’s nature settings offer much to everyone

66

THE LAST WORD Tyson Compton reminds us that laughter is essential in life

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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.

304-399-0225 | tristatelifecare.org

Tri-State LifeCare is a non-hospice program of Hospice of Huntington, Inc.

IT’S NOT JUST A FLIGHT

It’s a chance to make memories Whether it’s for business or leisure, Huntington Tri-State Airport can help you get where you need to be.

Visit us on Facebook for the latest information on upcoming summer festivals and events! www.facebook.com/bctcb

Boyd County Tourism & Convention Bureau 606-585-4770

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arts & culture Tri-State Living

up close Pavlovic turns West Virginia folklore into wearable art

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On Display | arts & culture

liVE, Laugh, LUrk s

Local artist sells creations featuring regional cryptids and foods

Story Taylor Burnette, Photography Jeremy Holtzapfel

ome people are frightened by tales of the Mothman, but others have a more casual relationship.

Liz Pavlovic, a graphic designer based out of Morgantown, West Virginia, runs an Etsy shop offering unique, West Virginia themed designs. One of the most popular offerings is a sticker, featuring Pavlovic’s unique interpretation of the infamous cryptid, the Mothman. The Mothman is reclined on the sticker with a furry hand on hip, with the words “Live, Laugh, Lurk,” just below, which is a play on the popular phrase “Live, Laugh, Love.”

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“I went to the Mothman festival for the fi st time in 2017,” Pavlovic said. “One of my friends lived in Point Pleasant and invited us to come there and stay at his mom’s house and just see the festival and stuff. We did that, and it was super fun. I was just surprised at how many different interpretations of Mothman that were there, and cool [merchandise] and stuff, and

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I just kind of fell in love with him specifi ally as a cryptid.”

Pavlovic went home and was inspired to begin drawing the Mothman, the Flatwoods Monster and an array of other West Virginia-based cryptids.

The original “Live, Laugh, Lurk” sticker took off, Pavlovic said, and from there the shop’s offerings expanded to include other things

based around personal interests.

A lot of Pavlovic’s work also features food and cats, and the two mixed together. Some of the food-cat items include a “Cathead Biscuit,” based off t e popular Southern staple, cathead biscuits.

The “Cathead Biscuit” piece is a biscuit Pavlovic drew with an adorable cat’s head on the top of the biscuit.

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“I try to make stuff t at I would want to buy myself,” Pavlovic said.

“It’s always really cool when other people want it too, and that just covers groups of people that have similar interests that way. It’s just been really nice.”

Many of Pavlovic’s other items are also based on regional West Virginian foods.

“I love food, and discovering new hole-in-the-wall places in West Virginia, and kind of celebrating

... what some people see as like everyday things, or maybe not super glamorous things, like chili dogs and pepperoni rolls,” Pavlovic said. “I like highlighting those and doing cute stuff with t em, and fun things, and making them a thing of pride that people, especially outside of the state, can buy and wear, like a pin.”

Pavlovic has met people from all around the country because of the West Virginian artwork.

Those who are interested in the food themed items tend to be from West Virginia, and many people from many places are interested in the Mothman themed items.

“I’ve gotten a lot of good feedback, which I mean has all been incredibly nice and kind of overwhelming,” Pavlovic said. “It’s more than I expected when I started doing it, for sure.”

Amidst the COVID-19 pandemic, Pavlovic has focused more on selling products online, as many stores that sold the products in a physical space are now closed.

Additionally, Pavlovic is focusing on fun stuff t at there wouldn’t normally be time for, and is keeping an optimistic, positive approach.

Pavlovic’s work has imagined the Mothman as a cryptid with fellow cryptid friends, one of his closest being the Flatwoods Monster, which Pavlovic said is gaining in popularity in the cryptid community.

Products in the shop feature several other cryptids from around the state of West Virginia, including the Loveland Frogman, the Fresno Nightcrawler, the Braxton County monster and many more. There are a lot more local cryptids around the state of West Virginia than many people realize, Pavlovic said.

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arts & culture | On Display

Recently, Pavlovic used art to support regional organizations by selling “Rednecks against Racism” stickers featuring a possum wearing overalls, “West Virginia Pride” stickers featuring a characterized West Virginia with an LGBTQ+ flag stripe, and a characterized state of West Virginia holding a “Black Lives Matter” sign.

“As a visual artist in West Virginia, and generally with the climate of everything right now, I just wanted to do something with the names that I can to try to raise awareness for those issues,” Pavlovic said. “So, I made those stickers so people can show their pride for those things however they want to and

buy them, but more importantly, so I could donate all the proceeds to a few different causes.”

The proceeds of the stickers will go to organizations like Fairness West Virginia, ACLU West Virginia and the National Association of Black Farmers. Pavlovic said the stickers made around $250 per batch of 100 to donate to these organizations.

The stickers, along with the rest of Pavlovic’s products, can be purchased at LizPavlovicDesign on Etsy. a

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arts & culture | On Display

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Tri-StateLiving

up close What was once oil baron Beman Dawes family playground is now an arboretum that is open to the public in Newark, Ohio

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living | Day Trip

A wonderland of nature in Newark

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Day Trip | living

Oil baron turned acres of Ohio into idyllic garden Story Benita Heath | Photography The Dawes Arboretum

N

EWARK, Ohio — The 20s were still roaring in June 1929.

A minor blip in May in the stock market that had slowed the rabid prosperity dancing through the country was quickly forgotten.

In four months, a life of spending, parties and non-stop fun would crash when the market did on Oct. 29.

But no one thought that could happen during the warm days of June. That included Beman Dawes, founder and chairman of Pure Oil. The entrepreneur had a vision that dated back to his youth in Marietta, Ohio.

There his father had a lumber business. Dawes wanted to create an BEMAN DAWES arboretum.

What he could not imagine that summer was what a godsend his dream of giving to Newark, Ohio, The Dawes Arboretum would be for everyone who could get there to walk through the acreage.

For an hour or two the living hell suffocating victims of the stock market crash could be forgotten.

“Beman Dawes loved trees and wanted to create a place where the public could enjoy the outdoors while encouraging the planting of trees and educating

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children about the importance of nature,” Jill Arrasmith, Dawes marketing manager, said.

The arboretum offers more than 1,800 acres of gardens, paved and unpaved hiking, woodlands and a lake. There are close to 5,000 different types of woody plants and more than 30,000 individual plants. Far more than what covered the original 293 acres.

Dawes started his dream in 1917 when he bought 140 acres of a farm outside Newark. The old farmhouse became the Dawes family weekend home where they went to escape the pace of Columbus. That year 50 sugar maples were planted.

Over the next 12 years, more than 50,000 would be planted over double the original acreage.

“Beman Dawes focused on planting trees that would thrive in Ohio’s climate and frequently consulted with the fi st state Forester of Ohio and OSU forestry professor on tree placement and recommended species,” Arrasmith said.

Overall there are five different areas on the main acreage to explore.

“Daweswood is the oldest section offering beautiful display gardens such as Berbe’s Garden along with the Daweswood House Museum, the History Center, the Dawes Memorial and the Tree Dedication Trail,” Arrasmith said.” This offers a glimpse into the lives

of the Dawes family. Garden Gateway covers some of our visitors’ favorite areas such as the Azalea Glen, Cypress Swamp, the Japanese Garden and the Witch Hazel Collection.”

The arboretum can appeal to all ages from families to those on their own.

“Families may enjoy the natural play area which includes a willow house located near the visitors center,” Arrasmith said. “These groups may enjoy the views offered on the paved Parkway Trails or the Lake Connector Trail. Visitors can also relax in the Learning Garden patio overlooking a pond.”

But no matter who you are, as Arrasmith says, there is something for everyone at Dawes. a

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Park offers peace during pandemic As we transform our daily routine because of COVID-19, we are also redefini g how we take in our entertainment. Take museums for example. They were one of the fi st to be shuttered down. Now some have re-opened. But with the virus stats daunting us hour by hour who knows when that status will change.

For those who would like to combine enjoying art with the great outdoors The Dawes Arboretum can offer that option with its current exhibit the wind sculptures of Lyman Whitaker.

“See these inspirational works moving with the wind in the arboretum’s beautiful natural setting,” Jill Arrasmith, marketing manager at The Dawes Arboretum, said.

“Make your way down the paved Parkway Trail and take their calming, peaceful presence.”

Whitaker, a sculptor based in Utah, has been a devoted creator and proponent of kinetic art. It’s an

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art that many may not be able to defi e but all know it when they see it. The cut-to-the chase definition of kinetic art is it is mobiles.

Alexander Calder is the fi st name most think of when it comes to mobiles. Calder invented the art form; Marcel DuChamp, the French artist, gave them their name.

Whitaker has taken that foundation and through his interpretation of the mobile thrown it to the wind.

His sculptures can soar from five feet to 27 feet tall depending on how the rods of copper and stainless steel are grouped together. Some of these kinetic creations can take winds up to 90 miles an hour.

He often takes inspiration for his designs from nature whether hiking in the U.S. or abroad.”

Arrasmith said. “Concerned about the sustainability of society’s present system Lyman hopes his artwork will inspire a more balanced relationship with the planet.”

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Your United Way is Here.

OVER

$100,000

contributed back to the River Cities since March in response to the COVID-19 pandemic.

$50,000

to pantries and feeding programs to help students, the elderly, and those impacted by economic hardships.

$34,000

to buy, sew, and distribute nearly 30,000 masks to non-profit employees, the homeless, and the community at large.

$15,000

to provide housing assistance to the homeless and utility assistance to those impacted by economic hardships.

$10,000

to meet other needs of non-profits and to help prevent service interruption during the COVID-19 pandemic.

Thank You COVID-19 Heroes

We know this work is far from over, and many questions about the future still exist. We‘ll continue to work as a community to face the new issues caused and highlighted by this pandemic.

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shopping Tri-State Living

up close Christian Alexander Home DĂŠcor prides itself on having hard to find item

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shopping | In the Biz

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In the Biz | shopping

GETTING

the best

Christian Alexander Home Décor owner searches the world for the best items

Story Mark Shaffer | Photography Rachael Layne

T

he goal of the Christian Alexander Home Décor is to make sure its customers’ homes look like no one else’s.

While some stores stock dozens of the same item, there is a chance that if you see something at Christian Alexander Home Décor this month, it may not be there next month.

The store features home décor from Capri Blue candles to furniture to body care products, including shaving cream by London’s Truefitt & Hill, a ompany that boasts it has served England’s royal family for centuries.

Owner Jonathan Jordan said the store never

carries much of the same product by choice and does extensive research to get items that people can’t fi d anywhere else in the Tri-State.

“I buy very minimal amounts,” he said. “A lot of items I get one or two of it, unless the company requires four or six. I never buy the same product twice, so it is more exclusive. So, my lanterns, there are two of them so it’s something you can have for years and no one else will have it.”

He said they are constantly rotating stock to make sure they have the best and most interesting stock.

“I personally research all my brands and then go directly to the company to order it,” Jordan said.

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In the Biz | shopping

“There are some brands that fi d out I am here and try to pitch their brands. But the stock is from my years in design and what I shop for.”

Jordan went to school for interior design at the Fashion Institute of Design and Merchandising in Los Angeles. His retail experience includes several years of being a general manager for Restoration Hardware.

“So, I learned the ins and outs with Restoration Hardware on home décor and the quality to look for in furniture, because they are very high end and detailed, so it helped me get my brands together for what I wanted,” Jordan said. “And then I worked for Disney Cruise Line as on officer over their retail for three years and learned that fast-paced environment and understanding merchandise and how to maintain it.”

After all that, he decided to open his own store.

Christian Alexander Home Décor originally opened in the Ashland Town Center mall in June 2019, but moved to its current location at 1505 Carter Ave. in downtown Ashland, Kentucky this summer because the historic building was more in line with Jordan’s design aesthetics and because it is located in an area in Ashland that is being revitalized for businesses.

“So, it is nice to be in the historic downtown area that they are revitalizing,” he said. “It is a great area.

I love it. It’s a beautiful building.”

Jordan said the new building has more space, which allowed him to expand his offerings, such as furniture.

“So, we sell sofas and chairs, end tables, cocktail tables, and dining rooms. We can special order bedroom suites,” he said. “I couldn’t offer that at the mall. And at the mall, it is a little bit faster paced.

Here, it is more laid back, so I can go one on one with a client.”

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The store even carries children’s products including infant items.

“That way if you are gifting and want a more elevated gift, we carry baby clothes by Milkbarn,” Jordan said. “We carry Sophie the Giraffe, which is Paris’ very fi st baby toy. It is made with all natural ingredients and is painted with food-grade materials, so it is non-toxic for the kids. And I look for products that are BPA-free, things that are safer for the kids.”

Christian Alexander Home Décor will soon start carrying more Hallmark products.

“It will hopefully be done by Christmas,” Jordan said. “We are just waiting on contractors, of course, to build cabinets. We do carry their cards, but we will start carrying their candles, picture frames, stuffed animals, things of that nature. And we will have a year-round Christmas department.” a

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feature | Dragonfly Outdoor Adventures

ENJOYING THE GREAT OUTDOORS Dragonfly Outdoor Adventures offers many options on three properties Story Heath Harrison | Photography Jeremy Holtzapfel

G

REENUP, Ky. — Justin Mathews says the goal of Dragonfly Outdoor Adventures is to crate “a destination location” for the Tri-State.

“The community is becoming more aware of what we’re doing here and we have a good mix,” he said of the customers.

Operated with his wife, Kristen Mathews, and owned by his in-laws, Sandy and Myra Mosser, the business launched six years ago and offers a wide range of outdoor options, such as lodging, kayaking, aerial yoga, fly fishing, catering, a popular food truck and more.

Myra Mosser said they began with an Airbnb, followed by a lodge, and the business now encompasses three properties along the Little Sandy River.

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feature | Dragonfly Outdoor Adventures

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“We keep adding,” she said. “We have something for everyone."

Mathews said that he and the staff a e “passionate about getting people outside and exercising.”

His wife Kristin teaches aerial yoga, using parachute material swings, and they have both an indoor and outdoor space for these sessions.

“She received training down in Florida for that,” he said.

Their typical season runs from May through October, but can vary slightly, depending on the weather and the river levels, he said. Kristen offers yoga year round, making use of the indoor facility.

They have remained open during the pandemic, but Mathews said they have “been trying to navigate” things and change accordingly.

“We’re focusing on smaller groups of kayakers,” he said, noting that all boats and lifejackets are cleaned at the start of the day, “used once and that’s it.”

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Mosser said, despite the pandemic, 2020 has been their best season yet.

“Everyone is looking for something to do outside,” she said.

She said they have repeat business from families from Columbus and Cincinnati and have had customers come from as far away as France.

Dragonfly’s food truck has traveled to various festivals and businesses throughout the region, but this year, they decided to keep it on site.

Mosser said the truck is popular with older customers and they created a dining area that is safe and socially distanced.

They have added several new menu items this year, such as a steak sandwich, a Fancy Burger with avocado spread and egg, chicken tenders and they sell onion rings…at least until they run out.

“Those go fast,” Mosser said.

One change Matthews said is coming is that they will

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Dragonfly Outdoor Adventures | feature

be starting a volunteer program to help with the operation of the business.

He said those who take part will get a free meal from the food truck, as well as a ½ day kayaking pass for each day worked.

In recent months, Dragonfly has hosted events, such as an outdoor yoga/stargazing session, cosponsored with BloodMoon Goddesses Apothecary in Ashland and Mosser said they are considering some sort of Halloween event as well.

She said their season runs through October, and they may stay open longer into winter, as weather permits.

“We’re going to play it by ear,” she said.

For more information, visit www. dragonflyoutdooradventures.com online, while there are separate Facebook pages available for the yoga, café and expedition parts of the business. a

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homes Tri-StateLiving

up close The Oak Ridge House has been at the center of Ironton history for generations

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homes | Showcase

History

A WINDOW INTO

Story Taylor Burnette | Photography Taylor Burnette, Submitted

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Showcase | homes

Oak Ridge House offers historical venue for events

F

rom politics to family living, the three-story historical home on South Eighth Street in Ironton has seen it all.

The Oak Ridge house, built in 1891, is now a stunning and unique event venue in the heart of the city, featuring high ceilings, glass chandeliers and a grand staircase, along with charming historical details.

Erica Berry, who currently runs the space with her husband, jokes that her father purchased the home during a “midlife crisis,” and later decided it could be used as an event venue. The house holds seating for 102 guests, and has held weddings, parties and photoshoots, Berry said.

The front veranda is visible from the street, with the original wooden-plank roofi g above being held up by white pillar columns. Thin burgundy bricks cover the house, accented by the house’s white windows and features.

Above the front door, “OAK RIDGE” is spelled out in unique custom glasswork, and the oversized wooden door leads into the front of the house.

The front entrance to the foyer features two more unique wood and glass pane double doors that open into the

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rest of the house. The doors are one of Berry’s favorite features because of the detail, like the ornate glass handles, and how elaborate they make the entrance into the house feel.

“I have always liked all the details in this house,” Berry said. “These two doors are the fi st thing I fell in love with when I came in.”

In the foyer, all eyes are directed to the magnifi ent wooden staircase featuring glowing lamps on both sides and a rolled out red carpet for the house’s guests.

At the top of the stairs is a colorful stained-glass window original to the house, and a small wooden sitting area with cabinets and benches. Berry said the small, open room is often used for photography due to its unique lighting.

On the fi st floo , the fi st two rooms feature the house’s original fi eplaces and some of the house’s other large, original windows. The historic furniture throughout the house has been collected over the years by Berry’s parents.

For events, the venue offers stand up tables that can be moved and set up as the host wishes. Typically, the larger room is set up with tables, Berry said, and there is plenty of space for food.

The dining room leads to the house’s kitchen, which leads to a large screened-in porch.

Up the grand staircase, on either set of curved stairs beyond the stained-glass landing, are the more intimate rooms of the house. Often, the former bedrooms are used as an area to get ready for a

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bride or groom. Berry said she would like to possibly turn one of the rooms into an overnight bridal suite with a set of ornate, vintage furniture. The second-floor athrooms in the house are currently under renovations, but the original claw foot bathtub will stay in the house.

Berry said they are utilizing the time during the pandemic that the house has been empty to take care of some of the issues in the home. Unique features in the Oak Ridge House do not end on the fi st and second floo s,

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Showcase | homes

however. An old servants’ entrance can be accessed from the back door of the house, and leads to what Berry has said is dubbed “the ballroom.”

The ballroom features windows looking out around the city, with windows on all four sides of the room. The ballroom is currently not available for rent, Berry said, but she looks forward to seeing what can be done with it in the future.

Originally built by someone who Berry has heard was in the oil business, the house was used mostly for parties back when it was originally built. Rumor has it that a U.S. president once stayed the night in the house, and Berry said the it was once referred to as the “GOP House.”

She believes the ballroom space was used for the house’s many parties over the years.

“I would have loved to see what it looked like when it was fi st built,” Berry said.

A telephone connects the ballroom and the kitchen, and there is also what Berry believed to be a dumb-waiter going all the way up.

Although it has been closed through the pandemic, and will likely remain closed through September, Berry said she is still dreaming up ways for the house to be used going into the future, and is thinking of maybe starting a business there.

The house can be rented hourly or by the day, with additional rates available for photography sessions. a

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food

up close Earth Candy Farmacy keeps products local

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In the Kitchen | food

From P Farm to Farmacy Former farmers create place to make local products accessible to the community Story Taylor Burnette | Photography Rachael Layne

ORTSMOUTH — Sasha and Kevin Wilson began farming in 2009 with their two kids, and like many other farmers, always wished there was a place they could sell their produce other than the weekly farmers market.

When Kevin got a job and the family moved to New Boston, Ohio from Parkersburg, West Virginia, they were inspired to create a place for other farmers and vendors in their new community.

This led to Earth Candy Farmacy, a shop selling an array of locally made and grown products in Portsmouth.

“I fi ured we could get a hold of local farmers and we could get all their products in here, local vendors, artisans,” Sasha Wilson, who now owns Earth Candy Farmacy with her husband, said. “We’ve got seasoning brought by local people, sauces by local people, and then produce grown by everybody around here, rather than, like 400 miles away. We’re right here.”

Sasha said she saw a community need for specialty products, because people were driving up to two hours away to fi d them. If people were driving that far, Sasha fi ured, why not offer the products closer to home?

Some of the offerings at the Farmacy include bulk goods, like pastas, dried beans, seasonings, oils, vinegars, all of which are gluten free. For safety precautions related to the pandemic, the bulk goods are not selfserve, but customers can still safely bring in their own containers.

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“We’re making sure everything is sanitized,” Sasha said. “We have a way to sanitize containers before we actually fill t em, and they’re never touching.”

Additionally, Earth Candy Farmacy sells local honey, maple syrup, canned goods and an array of pickle products. Other items include fresh baked breads, local cheeses, local butter and milk products with reusable glass bottles that can be brought back to the store to be sanitized and reused.

Items are not limited to food products though, with the store also offering products like healing balms and natural deodorant as well.

“It’s a little mix of everything, just because everybody around us really makes all sorts of things.”

Sasha said. “You really don’t have access to it or even know about it unless you know someone who knows somebody. This way, everything’s here.”

A favorite product of Sasha’s is the cold pressed juices, because it allows her to get her greens in.

“We have two different green juices, and I don’t eat enough greens,” Sasha said. “I know I don’t, so instead of me having to eat like a cup of kale and a cup of spinach, all I have to do is just drink this juice and essentially the only thing that’s been taken out of it is fiber, because it is a cold pressed juice. It doesn’t mess with the enzymes.”

Sasha said their products are as reasonably priced as possible, with the price covering the necessities to run the business, like rent for the building and insurance.

“We’re here mainly to provide a service more than anything,” Sasha said. “So our prices really do vary because some vendors ask for more for certain products, depending on what they have to put into it, like their time and everything else. Everybody has a different scale.”

In addition to their mission of providing a service for the community, Sasha said they are

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In the Kitchen | food

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also working towards being a zero-waste establishment.

“We are trying with the whole ‘bring your own container’ type things, or buy reusable containers,” Sasha said. “We’re trying to offer what we can on reusable products so that way you have a place to purchase them, and then also trying to help people just think about what they’re buying and what they’re using.”

Like many other businesses, Earth Candy Farmacy has faced challenges associated with the pandemic. The Wilsons began renting the building during the beginning stages of the pandemic, and had planned on opening in March, but eventually ended up opening in May. Although the store’s space is small, due to large open windows and a customer limit, the Farmacy was able to open up. The business they’ve received has been great so far, Sasha said.

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In the Kitchen | food

Looking towards the future, the Farmacy hopes to expand their offerings and get more local products into the community, continuing to support the local economy.

“The effects on the local economy are tremendous,” Sasha said. “The more local you have, the more impact you’re going to have on your community, and the more you’re going to be able to build your community and help the people within it rather than just having corporations from far away funneling all the money out of your community. It’s here, it stays here and we all benefit f om it.” a

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food | From the Cookbook

Pumpkin Walnut Sage Risotto RISOTTO: • 6 cups vegetable stock • 1/4 cup olive oil • 1/2 large yellow onion, fi ely diced • 1 1/2 cups Arborio rice • 1 cup pumpkin puree • 1/4 cup grated pecorino cheese WALNUT SAGE PESTO: • 2 cloves fresh garlic • 1 cup California walnuts • 1/2 cup fresh sage leaves • 1/2 cup grated pecorino cheese • 2 tablespoons olive oil • Kosher salt, to taste • Black pepper

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In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.

Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.

Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.

To make walnut sage pesto: In food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.

In fi al few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.

Source: California Walnuts

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Hominy Chicken Chili • 2 tablespoons olive or avocado oil • 2 medium yellow onions, diced • 1 1/4 pounds boneless, skinless chicken breast • 1 packet of white chili seasoning • 1 cup Holland House White Cooking Wine • 1 jar (16 ounces) chunky salsa verde • 4 cups unsalted vegetable stock • 1 can (16 ounces) cannellini beans, drained and rinsed • 1 large poblano or green pepper, diced • 1 bag (10 ounces) frozen fi e-roasted corn • 1 can (29 ounces) white hominy, drained and rinsed • 3 tablespoons cornmeal (optional)

Toppings recommendations: Lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips, jalapenos INSTRUCTIONS: 1. Turn slow cooker on low; add oil, onions and chicken. Distribute chili seasoning evenly over chicken and onions.

2. Add cooking wine, salsa verde and chicken stock.

3. Cover and cook 3 hours.

4. Remove chicken and allow to rest, covered, for 15 minutes before shredding.

5. Add beans, peppers, corn and hominy to slow cooker. For thicker consistency, add cornmeal, if desired. Cook on high 1 hour, stirring occasionally.

6. Add shredded chicken back to slow cooker and serve with lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips and jalapenos, if desired.

For more recipes, visit hollandhouseflavors.com.

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food | From the Cookbook

Chicken & Broccoli Mac & Cheese • Non-stick cooking spray • 2 packages (12 ounces each) Signature Cafe Classic Macaroni and Cheese • 1 cup frozen broccoli • 2 Signature Cafe Whole Roasted Chicken Breasts (about 1 cup), skin removed and diced into 1/2-inch cubes • 1/2 cup cracker crumbs

Preheat oven to 400˚F. Coat 6-by-9-inch baking dish with non-stick cooking spray. Add macaroni and cheese, broccoli and chicken, stirring to combine until well incorporated. Top with cracker crumbs.

Bake 20 minutes, or until heated through.

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From the Cookbook | food

Pork Chops with Smashed Yellow Peas & Black-Eyed Pea Gravy • 2 cups yellow split peas, cooked and drained • 1/4 cup, plus 2 tablespoons, softened butter, divided • 1/4 cup cream • 1/4 teaspoon salt, plus additional, to taste • 4 pork chops • Pepper, to taste • 2 tablespoons olive oil • 1 onion, gently rubbed under cold running water and diced • 1 can black-eyed peas with juice • 1/8 cup fl ur • 1 cup milk

In medium bowl, use fork or potato masher to mash peas. Stir in 1/4 cup butter, cream and 1/4 teaspoon salt. Season pork chops with additional salt and pepper, to taste.

In large skillet, warm oil over medium heat. Add pork chops to pan and cook approximately 4 minutes per side, or until they reach internal temperature of 145˚F. Remove pork chops from pan; keep warm.

In same pan, add remaining butter, onion and black-eyed peas. Cook 2-3 minutes until warm throughout, scraping pan.

Add fl ur and season with salt and pepper, to taste. While stirring, slowly add milk.

Serve mashed peas topped with pork chops and black-eyed pea gravy.

Recipe courtesy of the National Pork Board and USA Pulses

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Apple Pear Walnut Crisp

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• 1 1/2 cups California walnuts, divided • 1/4 cup all-purpose fl ur • 1/3 cup brown sugar • 1/2 cup quick-cooking oats • 1/2 teaspoon ground cinnamon • 1/2 cup butter, chilled and sliced into 1-tablespoon pieces

To make walnut crisp topping: In food processor, pulse 1 cup walnuts until fi ely ground.

In small bowl, combine ground walnuts, fl ur, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.

Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.

APPLE PEAR FILLING: • 3 Granny Smith apples, peeled and sliced into 1/4-inch slices • 2 D'Anjou pears, peeled and sliced into 1/4-inch slices • 1/2 cup granulated sugar • 2 tablespoons cornstarch • 1 teaspoon cinnamon • 1/8 teaspoon salt • 1 tablespoon lemon juice • Ice cream (optional) • Caramel sauce (optional)

To make apple pear filling Preheat oven to 350˚F. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.

Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.

Sprinkle walnut crisp topping mixture over fruit.

Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.

Top with ice cream and caramel sauce, if desired.

Source: California Walnuts

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From the Cookbook | food

Cool Lemon Lush • Non-stick cooking spray • 2 cups fl ur • 1 cup butter, softened • 2 packages (8 ounces each) cream cheese • 1 cup sugar • 1 lemon, juice only • 2 instant lemon pudding mix packages (3 ounces each) • 4 cups milk • 1 container (12 ounces) frozen whipped topping, thawed • Chopped pecans

Heat oven to 350˚F. Grease 9-by-13-inch baking pan with non-stick cooking spray.

In medium bowl, combine fl ur and butter using pastry cutter. Press into bottom of baking pan. Bake 25 minutes, or until golden brown. Cool completely.

In medium bowl, beat cream cheese and sugar until smooth. Juice lemon into mixture; continue mixing until blended.

Pour mixture over cooled crust. Set aside.

In medium bowl, whisk pudding mix and milk until thickened. Spread over cream cheese mixture. Spread whipped topping over pudding layer. Sprinkle with chopped pecans.

Find more desserts at Culinary.net.

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food | From the Cookbook

Raspberry Mocha Parfait • 2 tablespoons hot water • 1 tablespoon instant coffee • 1 packet chocolate pudding mix • 2 cups milk • 1 carton whipped topping • 1 cup heavy cream • ¼ teaspoon cream of tartar • ½ teaspoon vanilla extract • 2 tablespoons sugar • 2 cups raspberries • Whipped cream, for topping • Chocolate powder, for dusting

In small bowl, mix hot water and instant coffee.

Cool completely.

In medium bowl, mix milk and chocolate pudding mix until blended and thickened. Add cooled coffee; mix well. Add whipped topping; mix well. Chill.

In large bowl, add heavy cream, cream of tartar and vanilla extract. Beat mixture to form peaks. Gradually add sugar. Continue beating mixture until stiffer peaks form.

In four parfait glasses, layer chocolate pudding mix, whipped cream mix and raspberries. Top raspberries with additional chocolate pudding mix, dollop of whipped cream, another raspberry and dust with chocolate powder.

Find more desserts at Culinary.net.

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9/1/20 9:04 AM

the last word

Don’t forget to laugh

T

he most wasted of all days is one without laughter.”

— E.E. Cummings

I have always had a hearty sense of humor and enjoy a good laugh. But lately it seems there hasn’t been a lot to laugh about. And I’m hoping to

Tyson Compton is the president of the Huntington Area Convention and Visitors Bureau.

change that.

A recent visit with a friend and his two young children reminded me how quickly and easily most

during recovery from illness and medical procedures.

The key? Magical little critters called endorphins.

kids laugh. I found their giggles quite infectious and

Just as through exercise, laughter produces these

I was in a much better mood for the rest of the day.

peptide hormones which are released into the brain,

But I pondered why we, as adults, sometimes lose that

subsequently reducing stress, and in general making

spontaneity. I found a myriad of reasons but none

us feel better.

strong enough to support not trying to incorporate more laughter into my own life, especially during this

“Laugh at yourself fi st, before anyone else can.”

time of COVID-19.

— Elsa Maxwell

“A merry heart doeth good like a medicine.”

— Proverbs, The Bible

As I get older, it is much easier to laugh at myself.

Heck, I fi ure why not. I say throw others a bone now and then, and give them something good to laugh

To me, laughter should be an integral part of

about. So when you catch me singing along with the

life. Without it, how could we face all that we are

radio, alone in my car, whether it be with me or at me,

bombarded with on a daily basis? It has long been said

laugh away.

that laughter is the best medicine. And this is not just an old adage. There is medical and scientific studies

“He who laughs, lasts.”

that show how laughter helps the immune system

— Mary Poole

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