Tri-State Living • March/April 2019

March/April 2019

PICTURE

perfect

Proctorville artist creates hyper-realistic paintings

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from the publisher

Local businesses make a community magazine will share stories about your friends and neighbors.

Next time you’re ready to take a trip, make a purchase, or go out for a meal, why not make a

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.

W

hen it comes to filling pages of Tri-State Living magazine with interesting local people and their stories, we have it pretty easy.

Our Tri-State community is rich in culture, entrepreneurs, and scenes of nature that serve as a reminder of why we choose this as our home. Any page you turn to in this

point to visit one of these friends or neighbors? They know this market and choose their products and services based on our needs, because they know what it’s like to live, work and play here. They also put their money where their hearts are and spend three times more locally than their box-store competitors.

Beyond the numbers, our local makers and doers shape our area’s character and help our community in a vast number of ways.

These businesses also increase our diversity and add cultural value.

Whether it’s the quirky candle shop or patriotic burger joint, the portrait artist or the children’s clothing store, visiting these establishments builds community connections with our neighbors.

I’d say that’s something we could all use a little more of in this digital age.

Tri-StateLiving March/April 2019

EDITORIAL

Sarah Simmons, General Manager Dustin Melchior, Staff Writer Heath Harrison, Staff Writer Mark Shaffer, Staff Writer Dawn Nolan, Contributor news@tri-stateliving.com

ADVERTISING

Shawn Randolph, Advertising Director Doug Pinkerton, Sales Consultant advertising@tri-stateliving.com

PRODUCTION

Kandi Thompson, Creative Director Kelli Jameson, Composing

PHOTOGRAPHY

Jennifer Cremeans, Contributor Valerie Campbell, Contributor Rachael Layne, Contributor Tim Gearhart, Contributor

Tri-State Living is published a minimum of six times per year by: Ironton Publications, Inc. P.O. Box 647, Ironton, Ohio 45638 www.tristateliving.com 740-532-1441 Advertising rates and information available upon request. Subscriptions are $30 annually; $60 for international subscriptions. Please make checks payable to Ironton Publications, Inc., P.O. Box 647, Ironton, OH 45638

Send us your feedback Snail mail: Tri-State Living, P.O. Box 647, Ironton, OH 45638 Email: feedback@tristateliving.com

4 | Tri-StateLiving

Contents | March/April 2019

18

10 “

It takes about 10 hours to do a one-inch square.

”

— Jarrod Schneider ‘On Display’ | Page 10

arts & culture 10 ON DISPLAY w Jarrod Schneider creates

hyper-realistic, surrealist art

living 18 DIFFERENCE MAKERS w Carpenter has spent two

decades bringing jobs to area

shopping 22 IN THE BIZ w Bert’s Pet Center has been

going strong for five decades

22 March/April 2019

PICTURE

perfect

Proctorville artist creates hyper-realistic paintings

on the cover Artist Jarrod Schneider takes hours to create paintings so realistic and detailed the portraits are easy to mistake as high-quality photographs. His other works take a more surrealistic turn into a dreamlike realm.

Tri-StateLiving | 5

Contents | March/April 2019

feature 28 THE HAUTE WICK SOCIAL w Huntington shop offers candle

making in a social setting

homes

38

38 SHOWCASE HOME w Couple’s Ironton home retains

original charm

food 50 IN THE KITCHEN w Bombshell Burgers & BBQ

offers more than just food

28

56 FROM THE COOKBOOK w Old favorites get new twists,

just in time for spring

in every issue 4 FROM THE PUBLISHER w Local businesses help shape

Tri-State’s culture, connections

56

66 THE LAST WORD w ‘The future ain’t what it used to be’

66 6 | Tri-StateLiving

50

Only Hospital in Tri-State to be Among the Top 5% in America!

Cabell Huntington Hospital (CHH) is the only hospital in West Virginia and the Tri-State region to be named to America’s 250 Best Hospitals by Healthgrades.

Healthgrades, the leading online resource for information about physicians and hospitals, released the recipients this week of the America’s 250 Best Hospitals Awards™— which represent the top hospitals in the nation. These hospitals demonstrate superior clinical outcomes across the majority of common inpatient

conditions and procedures and sustained this performance for at least five consecutive years. This award recognizes the top 5% of 5,000 hospitals in the nation for clinical excellence.

“I am proud of our entire team’s passion and dedication to the highest levels of patient care.

This is evident in their performance, commitment and excellence,” said Kevin

Fowler, president and CEO of CHH. “This award validates our hospital’s mission to provide quality outcomes and clinical excellence to those we are privileged to serve. It is another example of why Huntington, West Virginia is becoming the regional destination for quality healthcare.”

Not only do America’s Best Hospitals demonstrate superior clinical outcomes and sustained performance, they also prioritize collaboration across the organization.

For a complete listing of Healthgrades awards presented to Cabell Huntington Hospital, visit us on the web at www.cabellhuntington.org.

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arts & culture Tri-State Living

up close Proctorville artist Jarrod Schneider creates paintings so realistic, they seem to be a photograph.

p. 10

arts & culture | On Display

10 | Tri-StateLiving

On Display | arts & culture

PICTURE

perfect

Proctorville artist creates hyper-realistic portraits

Story, Photography Heath Harrison

W

hen you see one of Jarrod Schneider’s 19 x 24 inch pieces of art up close, you would swear it is a photographic print.

And, even when you study it from inches away, you may still think that, as you see its intricate details, whether the colors reflected in the eyes of its subject or a minute stray hair sticking out from the head.

If you look hard enough, you may eventually see the brush strokes used to create the hyper-realistic portraits.

Schneider, of Proctorville, said he began painting in this style about a year and a half ago.

He currently attends Ohio University Southern, but started in the fine arts department at Marshall University in 2003.

He studied there for about a year, but did not find the program a good fit.

“They were really in the technical side of things,” he said, stating that at the time, he was more interested in

surrealism and non-representational styles.

“I didn’t want to paint a bowl of fruit,” he said of the still lifes the class worked around, adding that he was more interested in the conceptual side of art.

After leaving Marshall, he said he continued painting, teaching himself in the styles he was interested in.

His early work shows he already had a strong technical competence, as he worked, inspired by artists such as René Magritte and other surrealists, or the more raw work of Francis Bacon, with a lot of his subject matter involving what Schneider describes as “hellscapes.”

Other influences Schneider cites include Max Ernst, Austin Osman Spare and Lawrence Alma-Tadema.

Eventually, Schneider enrolled at Ohio University, though he said, ironically, now he found a program more interested in the conceptual side of art.

“And by then I wanted to learn about the technical side,” he said.

Tri-StateLiving | 11

arts & culture | On Display

12 | Tri-StateLiving

On Display | arts & culture

It was during this round of study that Schneider began to focus more on the works of the great masters of painting, such as Michelangelo and Raphael.

And it was at OUS that he began the hyper-realistic portraits that have been generating so much acclaim.

They are very time-intensive to produce, Schneider says, noting that he has produced three over the past year and a half, and is currently working on a fourth.

“They take about six months to do,” he said.

He starts with a photograph, shot digital on his Canon camera. The subjects have included his art professor, Dennis Stewart, as well as a fellow student, Emily Monnig.

After a light sketch on the Bristol board, he puts in hundreds of hours, slowly working his way across with acrylic paint, concentrating on the intricacies of each area.

Schneider said he works full time on his art, and time-lapse videos on his social media accounts show just how much time he puts into each portrait.

“It takes about 10 hours to do a one-inch square,” he said.

Schneider said, to avoid burnout, he usually limits himself to five-hour sessions, trying to get in two sessions a day.

He says the turnaround on a portrait would likely be faster when he’s not in school and making room for other art projects.

Of the three portraits he has done, the subjects of the portraits are notably not smiling or being expressive.

Schneider said this is deliberate, hoping to go for a “bare bones” and “enigmatic”

Tri-StateLiving | 13

arts & culture | On Display

XX | Tri-StateLiving

On Display | arts & culture

approach to a portrait.

“And you see what emotions they project into the face,” he said of the viewer.

He said he hopes to eventually expand out from this, working in more emotive portraits. He is currently in the middle of a painting of his grandfather, which he says is more on this path.

While he concentrates primarily on painting, Schneider said he also works in sculpture, including one piece, in which he presents one of his portraits on wood, cut into strips, and displayed in an arrangement that creates a three-dimensional effect when the viewer stands at the right angle from the work.

He said the response has been overwhelmingly positive, with many people at first astonished to find out that they are looking at a painting, rather than a photographic print.

Schneider said, “with the advent of photography, people began to question whether there was a place for realistic painting,” and artists in the 20th century began to pursue abstract styles.

He said he hopes his work elicits thoughts on the nature of painting realistically.

“It’s forces the question of ‘is there inherent value in realism and painting for the sake of painting?’” he said. “The strength is to execute a certain level of technical mastery.”

For more on Schneider’s art, visit jarrodschneiderartist on Instagram, www.facebook.com/jarrod. schneider.731 on Facebook or email jarrodschneiderart@gmail.com a

Tri-StateLiving | 15

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Tri-StateLiving

up close A parkway connecting U.S. 23 to I-64 has brought businesses to Greenup County.

p. 18

living | Difference Makers

Bringing progress From the parkway to Braidy, Carpenter has helped businesses grow Story, Photography Mark Shaffer

B

obby Carpenter is the judge executive of Greenup County, Kentucky, a position he has held since 1994.

He describes being a judge executive as, more or less, the CEO of the county. He works with a fiscal court of three people that meet once a month to do things like set taxes and road repairs.

“About anything that needs to be done governmental-wise, we do it. We are legislators,” Carpenter said. The fiscal court doesn’t deal with criminal cases, although it did until 1978 when a separate District Court was created.

“I’ve had pretty good courts and we’ve accomplished a lot.”

In his nearly three decades in office, Carpenter, with the help from other counties and Kentucky officials, has

18 | Tri-StateLiving

helped usher in many things such as factories, a river port and other economic developments.

But the thing that he has done that has had the greatest impact on the region was the creation of the Kentucky Route 67, better known as the Industrial Parkway.

Carpenter said he started working on getting the Industrial Parkway after he took office in 1994.

“And we worked and worked on that thing,” he said.

To drum up support, he carried a map of the future highway to everything from PTA meetings to church meetings to state meetings. He gives a lot of credit to it being built to former Kentucky governor, Paul Patton, for getting the $90 million highway built. “When he got into office, he saw the need for it. I used

to joke that you can get into Greenup County, you just can’t get out.”

All the money came from the State of Kentucky.

“It was the first one of that style built without federal funds,” Carpenter said.

The 14-mile-long highway connects U.S. 23 in Wurtland to Interstate 64 in Carter County. It began construction in 1997 and was completed in 2003. It saves over 30 minutes of travel from Greenup to Grayson compared to traveling Kentucky Route 1.

But more importantly, it opened up

many acres of reclaimed strip mines that are now used for businesses.

“That highway has brought in jobs,” Carpenter said.

The 1,000-acre EastPark business/ industrial park is in two sections on either side of the Industrial Parkway.

On the East Park Drive side there is AT&T call center, Cintas, the Ashland/ Huntington KOA Kampground, the Kentucky Veterans Cemetery North East and the Indiana/Kentucky and Ohio Regional Council of Carpenters and Millwrights building. On the

Technology Drive side is NECCO, General Sales Distribution, the FIVCO Area Development District Central Office, a branch of Ashland Community and Technical College, and the future site of the Braidy Industries aluminum mill and affiliated companies.

Carpenter said that Braidy Industries building the first new aluminum mill in the U.S. in 40 years was a game saver.

“For the whole Tri-State, not just Greenup County,” he said. “You are

going to have 600-700 lifetime jobs and that is going to pull from all over the region. And you are going to have other companies that follow Braidy.

And we have plenty of property down the Industrial Parkway for them.”

And with the Industrial Parkway connecting closely to the river port in Wurtland, Carpenter said he expects to see more barge traffic on the Ohio River.

“This area is going to boom in the next 10 years,” Carpenter said. “You are going to see a lot of growth.” a

Tri-StateLiving | 19

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shopping Tri-State Living

up close Bert’s Pet Center welcomes more customers with new, expanded location.

p. 22

shopping | In the Biz

22 | Tri-StateLiving

GENERATIONS

of friends Pet store has served area since 1958 Story Dawn Nolan | Photography J.Bird Cremeans

F

ur, fins and feathers — oh my!

For more than 60 years, animal lovers from across the region have frequented Bert’s Pet Center for supplies to keep their companions happy and healthy.

“We are proud to be the place for all your pet needs,” owner James “Jim” Wente Jr. said.

The business, which was started in New Boston, Ohio, by Bert Eusler in 1958, has been in the Wente family since 1971.

Jim and his wife, Keisha, took over for his parents in 2017.

“I tried some other jobs growing up, but I kept coming back. It’s kind of like that old saying that it’s not really work if you’re doing what you love. I mean, it’s still hard sometimes, but when you’re doing it for yourself and for your family, then it’s more meaningful,” Wente said. “It’s

Tri-StateLiving | 23

shopping | In the Biz

been really cool seeing all of the different generations come in.”

And now, Wente is able to welcome more customers to Bert’s than ever before. In January, the store moved from its former location on Diederich Boulevard to a new building near Lowe’s and Dunham’s Sports on Russell Plaza Drive.

“The response has been mindblowing. Our parking lot has been filled to capacity on several occasions,” Wente said. “We’ve done at least three times more business than what we thought we’d do, and that’s probably because the new building stands out much more than our previous one.

We’ve had people coming in that have

24 | Tri-StateLiving

never visited us before.”

Expansion had been a goal for a while, Wente said, but nothing had come to fruition until last spring, when he was led to the perfect spot.

“We put God first in in everything that we do, and sometimes, he closes doors, but every time that would happen, another would open. We looked at other options — other buildings — and nothing panned out,” he said. “Then, one day, when I was driving from church, I saw a sign that this piece of land was for sale.

I called, and someone [with Cartee Land Development, Inc. dba Arby’s, who owned the property] answered on the second ring. It all developed from

there. We’ve been blessed.”

A groundbreaking for the new store took place in July. The building, constructed by Morton Buildings, sits on about an acre of land and is more than 1,000 square feet larger than the previous, allowing for more inventory and services to be added.

“We’ve been able to increase every department and been able to add grooming to the mix,” Wente said.

“We’re also planning on building a separate facility out back for boarding and doggy day care.”

Dog owners are a big part of Bert’s customer base, and in addition to having food, treats, toys, clothing and other items, the store has a selection

In the Biz | shopping

of hand-picked, small-breed puppies available for sale.

“Some people still want certain breeds of dogs. We only buy from local breeders, and we see the puppies and their parents beforehand.

That’s why we say they’re handpicked. We have no affiliation whatsoever with puppy mills, and we keep our puppies in open petters as much as possible,” Wente said. “We are also looking into doing some community-based adoption events [Bert’s already adopts out kittens on a limited basis].”

Bert’s also has birds, reptiles, amphibians and other small creatures, but they remain most known for their aquatics.

Tri-StateLiving | 25

shopping | In the Biz

26 | Tri-StateLiving

In the Biz | shopping

“We still maintain our reputation as experts in fish,” Wente said. “With over 6,400 gallons of freshwater and saltwater fish and live coral on display, we have the largest selection in the Tri-State area.”

Those who have been to Shawnee State, Huntington Museum of Art and Highlands Museum have seen some of Bert’s work.

“Something that really sets us

apart is that we offer custom design, installation and maintenance of aquariums — more for businesses, but we also do homes.”

All in all, no matter if you’re a dog or cat owner or prefer a pet that swims, flies, hops or slithers, Wente said Bert’s dedication to their customers remains the same.

“All of our employees have pets themselves and really care about what they do,” he said. “We only carry what we think is best and what we use with

our own animals, but we will special order anything that people request.

Honesty and customer service are very important to us. We want to continue to be a trusted source and be here for many more years.”

Bert’s Pet Center is located at 480 Russell Plaza Drive in Ashland. For more information, visit bertspetcenter. com or call 606-325-4205. Current hours of operation are 10 a.m.–8 p.m.

Monday-Saturday and noon–6 p.m. on Sunday. Find them on Facebook: @ bertspetcenter. a

Tri-StateLiving | 27

feature | The Haute Wick Social

XX | Tri-StateLiving

The Haute Wick Social | feature

Created by you Candle-making business in Huntington offers fun place to socialize Story Dawn Nolan | Photography J.Bird Cremeans

A

shley Casto was burnt out. After spending more than a decade in higher education administration, the Pennsylvania native, who moved to West Virginia after meeting Eric, her now husband, yearned for a change.

“I needed to do something different,” she said.

So, she did. In November 2018, Casto opened The Haute Wick Social, a “custom soy candle making experience” in Huntington’s Heritage Station.

“Our first day was Small Business Saturday,” she said.

“It was great — kind of crazy and hectic — but great. I had worked retail before, so I had an idea of what to expect, but it’s definitely different when it’s your own business.”

Casto said that she has always had a creative side. She has a degree in dance and has been into crafts since she was a child.

Tri-StateLiving | 29

30 | Tri-StateLiving

The Haute Wick Social | feature

“I was that kid that was always moving and making things,” she said.

And, after she started learning about all of the chemicals and toxins that can be found in typical store-bought candles, Casto started making her own.

“I used a double broiler in my kitchen to experiment,” she said. “Then, I just kept going.”

Eventually, she decided to take the next step and turn her hobby into a business.

“I knew I wanted to do something different, something new, and be a part of the growth that Huntington was experiencing,” Casto said. “There are awesome restaurants and bars and many great places to go shopping here, but it’s lacking in activities. I wanted to offer people an opportunity to have fun, get creative and be social.”

Casto loved the idea of having a space in Heritage

Station, so she put her name down on a list of potential tenants.

“But I didn’t hear anything,” she said.

That is, until one day, after talking with Katrina Mailloux and her team at Brown Dog Yoga about hosting a candlelight yoga workshop, Casto got the push she needed to pitch her idea directly to Kevin Brady, executive director of the Greater Huntington Park and Recreation District — which owns Heritage Station.

“Long story short, I got it, and I never looked back,” Casto said. “I knew that this is what I was going to do.”

The Haute Wick Social is located in the old Bank of Huntington Building, the former spot of Brand Yourself and Bottle & Wedge. Aside from having a beautiful bar built

by Classic Construction Company, Casto didn’t have to do much remodeling.

Tri-StateLiving | 31

feature | The Haute Wick Social

32 | Tri-StateLiving

The Haute Wick Social | feature

“I wanted just a nice, clean, simple space,” she said.

Casto said she chose the name “The Haute Wick Social” for a few reasons.

“I knew I wanted the word ‘social’ in there to reinforce that this is a social activity,” she said. “The ‘wick’ of course, is referring to candles, and the ‘haute’ came from my sister, who suggested it because of my interest in fashion.”

All of the candles at The Haute Wick Social are made from 100-percent soybean wax, which are clean-burning and a renewable resource. The candles cost $16 (for 8 ounces) or $24 (for 16 ounces). Gift boxes and baskets are also available.

Casto said she has seen all sorts of people visit her shop — from couples to coworkers, friends to families.

“It’s a good date activity as well as something you can do with your girlfriends or by yourself if you need some

‘me’ time,’” she said. “We’ve had people book staff outings, birthday parties, engagement parties and everything in between.”

As for creating a candle, the process is rather simple.

Upon entering, customers receive a clipboard where they can note their favorite scents. Then, they spend some time sniffing the selections.

“We currently have 60 scents. They range from yummy ones like Snickerdoodle — a customer favorite — to pretty florals such as orchid to more masculine scents like leather and Tuscan Tobacco,” Casto said. “I keep a book, and when people tell me they want to see something, I write it down, and I use that list when I’m ready to make a new order.”

After each customer has selected several different scents that appeal to him or her, it’s off to the bar, where Casto shares some advice on which ones might pair well.

Tri-StateLiving | 33

feature | The Haute Wick Social

34 | Tri-StateLiving

“It doesn’t matter if they don’t make sense together initially. Sometimes, the weirdest combinations make the best candles,” she said. “I know what I like, but I enjoy seeing what people come up with, and if they say they really just want to try something, I encourage it. Most of the time it works.”

Once they finalize their choices, each customer is encouraged to come up with a name for their candle. Finally, following some pouring and stirring, the wax is left to harden, which takes about 90 minutes.

“I like to encourage people to stay in Heritage Station and go eat or grab a drink or browse the other shops while they wait,” Casto said.

Supporting and collaborating with other local entrepreneurs is an important part of Casto’s business plan.

So far, she’s organized several special events/workshops like Scents & Signs with Playing with Pallets, Candles and

Creative Flow with Brown Dog Yoga and Haute Florals & Flames with Alice’s Table.

“It’s a goal of mine to develop partnerships with small businesses around town. We want to support others like us, and it’s been a really positive experience to be able to do that,” Casto said. “I love being an entrepreneur. I always want to improve and make things better for my customers.

I’m happy and I feel good about where I am in my life.

It feels right.”

The Haute Wick Social is located at Heritage Station, 210 11th Street, Suite 14 in Huntington. Current hours of operation are Tuesday and Wednesday 1–6 p.m., Thursday and Friday 1–7 p.m. and Saturday 11 a.m.–7 p.m. Find them on Facebook and Instagram: @thehautewicksocial.

For more information, call 681.204.5980 or email info@ thehautewicksocial.com. a

Tri-StateLiving | 35

There are lots of good reasons to get a lung cancer screening, but you really only need one. And if your not exactly sure what that is, just ask the people who love you. Because with early detection of lung cancer you’ll have a better opportunity to live the moments they don’t want you to miss.

Contact SOMC to learn more about our lung screening program at 740-356-LUNG.

homes Tri-StateLiving

up close Ironton coupe loves the details of their late 1800s home.

p. 38

homes | Showcase

Standing the test of time

38 | Tri-StateLiving

Showcase | homes

Mike and Mary James open up about their historic Ironton home Story Heath Harrison | Photography Valerie Campbell

M

ike and Mary James have long been aware of their historic home on South Sixth Street in Ironton before moving into it.

Mike, who works for The Daily Independent in Ashland, Kentucky, said he even recalled being in it once, when covering a story for the paper a while back.

“We’ve been aware of it as long as we’ve lived here,” he said, adding that he has been in the area since 1989, after moving from the Columbus area.

Mary, who works for Lamar Advertising, is originally from New England, though her father is from the Tri-State originally.

She said that she and Mike had lived close to their current home, and often saw it, when driving or walking through the neighborhood.

“We would think ‘What a neat house,’” she said of the Queen Anne-style home, built in 1893.

“I follow the housing market and saw it was for sale,” she said. “We thought, ‘It’s now or never.”

The home, which is on both the National Historic Register and the Ohio Historic Register, is something of a landmark, with its sizeable, multi-story round turret, which Mary says is “the largest in the state of Ohio.”

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Showcase | homes

Mike says it was one of the obvious draws to them.

When moving in, they found that they needed to do little renovation or remodeling work.

“It was in excellent condition,” Mike said. “We’re only the third family to live here.”

He said they were grateful to the last owners, who felt the same sense of stewardship for the residence that they now have.

“All the previous owners took good care of everything,” he said.

“There are no holes in the woodwork,” Mary said. “They truly appreciated it. So many old homes have been divided into apartments, but this one is in its original condition.”

Mary said the home was originally constructed by an Ironton doctor.

“He built it for his daughter, they only lived here a short time,” she said.

Ownership then went to Frederick Ehrlich, a dry goods store owner, who built the turret onto the original structure.

“We’re glad he did,” she said of the 1912 addition.

Ehrlich’s son lived in the home until the 1970s, when it was sold to the Smith family, who lived in it for 40 years until last October, when the Jameses moved in.

The home is two stories, with a third floor of unfinished living space, a double attic and a basement.

It features two bathrooms, four bedrooms, an entrance hall, a parlor, library, study, living room, an office, dining room, pantry and kitchen and has two staircases.

It contains six fireplaces, though Mike says they have mostly been put out of use over time.

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Showcase | homes

Throughout the home, one can find elements unique to the era of the home’s construction, such as the shutters on its 56 windows.

Hanging from the ceiling of many of the rooms are “gasoliers,” which were originally fitted for both gas and electric lighting.

“They’ve been converted to just electric,” Mary said.

One bedroom contains a kerosene lantern.

“And it has the original stained glass,” Mary said.

Unique to the first two floors of the home is an unusual covering on the lower half of the walls, which the couple said they first thought was leather, but later found out was a lincrusta covering, made from linseed oil and wood.

Invented in 1877 by Frederick Walton, the covering was used in carriages and upscale homes throughout the Victorian era.

“They use an embossed roller to make the pattern,” Mike said. “It gives the impression of leather.”

Remnants of an early cooling system are also present, with transom windows above the doors on the lower floor. The panels were designed to open to allow air flow, while the doors remained closed for privacy.

Two murals also are present in the home, one, in a bedroom upstairs in the turret, dates to the early 1900s and has both a horse and carriage and automobile present, while a mountain scene can be found downstairs.

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Showcase | homes

The couple said, as far as decorating, they have many family items, some passed down through generations, which can be found throughout the home.

“Most everything we have are things that we acquired from family members, so this is sort of serendipitously what we came up with,” Mike said.

One item that fits well with the home’s time is a vintage dentist drill that belonged to Mike’s grandfather, which dates to the early 1900s.

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46 | Tri-StateLiving

Showcase | homes

“It still works,” he said, demonstrating its pedal to activate it.

The couple said the Smith family has been extremely helpful to them since they purchased the home, and have given them copies of historical materials related to the home.

These include photos of the home, when it was surrounded by farmland in the 1800s, as well as images of its turret under construction. They also received a copy of Ehrlich’s journal, as well as maps that showed how property around the home was sold into parcels.

Other than renovating a bathroom on the second floor, which they said was done for modern convenience, they have had to do little work to the home and they remain impressed with its remarkable condition.

“All the windows open and close,” Mike said. “The floors don’t creak. This house is solid.”

Other than maybe taking up carpet some day to reveal more wooden floors, they said they have no plans to do anything to change the home and are satisfied.

“We have no regrets,” Mike said of their purchase. “The craftsmanship is amazing.

It’s one of the things we love about it.”

“We lived in our other home for 20 years and we had no intent to leave,” Mary said, stating they had quickly become accustomed to their new residence in the last few months. “But now this is home. It feels like we’ve been here forever.” a

Tri-StateLiving | 47

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For more information, call 740-533-7334 or email: mfs.impact@gmail.com www.impactprevention.org Impact Prevention, a non-profit prevention agency, is certified through Ohio Mental Health and Addiction Services (OHMHAS).

Tri-StateLiving

food

up close Huntington gun range expands beyond bullets to barbecue

p. 50

food | In the Kitchen

G N I C O I G LIST L A B Huntington restaurant specializes in smoked meats Story Dustin Melchior | Photography Rachael Layne

H

UNTINGTON — Located inside Bare Arms indoor range and gun shop in Huntington is Bombshells Burgers and BBQ, a restaurant specializing in burgers and smoked meats with a World War II theme in honor of Hershel Woodrow “Woody” Williams, of Ona, West Virginia. Williams is the second oldest living recipient of the Medal of Honor.

“We opened the restaurant on June 18, 2018. We made it a 50s diner theme dedicated to showing

50 | Tri-StateLiving

appreciation to the military in World War II,” Christy Bare, one of the owners along with her husband, Billy Bare, said. “Bombshells are the girls that were on the noses of fighter planes in World War II, and we have pictures of them on the walls. We built the entire restaurant and what it’s about around Woody Williams, and we have a picture of him and pictures of other World War II veterans up on the walls as well.”

Christy Bare said that although the restaurant has been very successful, what it is today is not

In the Kitchen | food

food | In the Kitchen

52 | Tri-StateLiving

In the Kitchen | food

what it was originally thought up to be.

“We first had the Bare Arms shooting range in Ashland and decided to open another one in Huntington because we had so many customers coming from there. And we noticed so many customers who would go out to eat before or after using the range.

We wanted to be able to offer food here,” she said. “In the beginning, it was just supposed to be for people to be able to get something quick to eat while they were there shooting.

But now, so many people just come here to the restaurant to eat that wouldn’t usually shoot or have any interest in going to a gun shop and shooting range, but it does bring new people into the range. We never thought the restaurant would turn into what it is today. It’s busier than we ever thought it would be, but we’re doing our best to keep up with the amount of customers we have.

It’s been very successful.”

Bare said that one of the reasons she believes people like Bombshells so much is because of the quality of meat and food that people will get at the restaurant.

Bare said that she made the menu and put together the kitchen with head chef Teay McCoy, after visiting several restaurants in the Cincinnati area to use as guides. Another staple in the Bombshells kitchen is Erich Siebel, who is in charge of all of the meat.

“He comes in around 4 a.m. every morning getting things on the smoker.

He’s like the backbone of the kitchen,” she said. “We make everything from burgers to brisket to pork butts (pulled pork). We use the meat from the smoker to do sandwiches and specialty pizzas as well. Teay (McCoy) helped me with the menu to make all of the

Tri-StateLiving | 53

meats work, and his specialty is pizza, so we do pizza, tacos and nachos with the pulled pork also.”

On the gun side, Billy Bare said that Bare Arms is an all inclusive gun store and range that offers everything in one place.

“It’s a one stop shop. People can buy guns here, they can get training and advanced training here,” he said.

“And we educate on gun safety and what are the best types of guns to get for different situations; carry, home defense, sport shooting.”

Billy Bare was a police officer in Ashland, Kentucky, where he and Christy still reside, for 22 years before retiring and opening up Bare Arms in Ashland and then in Huntington.

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In the Kitchen | food

“You don’t need a membership to use the range, you don’t need a CCW, you don’t need to buy our ammo or anything, you can just rent range time,” he said. “We want people to come out and enjoy shooting and to learn or get better. It’s also a great stress reliever.”

He added that for those looking to get their CCW, Bare Arms is a great place to do so for people in Kentucky, Ohio and West Virginia.

Bombshells Burgers and BBQ and Bare Arms in Huntington is located at 2134 Fifth Street Road, Huntington, West Virginia. Bare Arms indoor range in Ashland is located at 3502 Winchester Ave., Ashland, Kentucky.

The Bares also own and operate Bare Arms apparel at the Huntington Mall. a

Tri-StateLiving | 55

food | From the Cookbook

Hummus with Spinach & Soft-Boiled Egg • 1 slice artisan country white bread • 1/4 cup fresh spinach, wilted • Water • 1 soft-boiled egg • Ice • 1 garlic clove, chopped • 1 teaspoon olive oil • 2 tablespoons Sabra Classic Hummus • Red pepper flakes, for garnish • Salt, to taste • Pepper, to taste

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Toast bread; set aside. Wash spinach; set aside.

Fill small saucepan with enough water to barely cover egg; bring to boil, cover and reduce heat. Cook egg 6 minutes, remove from heat and plunge into ice bath to stop cooking. Peel egg; set aside.

In medium skillet, saute chopped garlic in olive oil approximately 3 minutes; add spinach and stir 2 minutes, or until spinach begins to wilt. Remove from heat.

Spread toast with hummus. Add wilted garlic-spinach.

Cut egg in half and place on top of spinach. Sprinkle with red pepper flakes, salt and pepper.

From the Cookbook | food

Tomato-Tortellini Soup • 2-14 ounce cans reduced-sodium chicken broth • 1-9 ounce package of refrigerated tortellini • 1-8 ounce tub cream cheese spread with chive and onion • 1 can tomato soup • Fresh chives (optional)

In a medium sauce pan bring broth to a boil. Add tortellini then reduce heat to simmer uncovered for 5 minutes.

In a bowl whisk 1/3 cup of hot broth into the cream cheese spread. Whisk until smooth. Pour contents into sauce pan. Stir in tomato soup and heat through.

Serve with fresh chives, if desired.

Tri-StateLiving | 57

food | From the Cookbook

Cheesy Turkey Chili Mac • 1 tablespoon vegetable oil • 1 pound lean ground turkey • 1 cup chopped onion • 1 can (15 1/2 ounces) kidney beans, rinsed and drained • 1 can (15 ounces) no-salt-added tomato sauce • 1 can (14 1/2 ounces) diced tomatoes with green chili peppers • 1 2/3 cups reduced-sodium chicken broth • 1 tablespoon chili powder • 1/2 teaspoon garlic salt • 1/4 teaspoon pepper • 8 ounces (about 1 3/4 cups) elbow macaroni • 1/2 cup 2 percent or whole milk • 2 tablespoons all-purpose flour • 2 cups (8 ounces) shredded Mexican blend cheese • 3/4 cup plain fat-free Greek yogurt or sour cream

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Place oil in removable pan of programmable pressure cooker. Place pan in pressure cooker. Using saute function, heat oil until hot. Add turkey and onion. Cook, uncovered, about 5 minutes, or until turkey is no longer pink, stirring to break up. Press cancel.

Stir in beans, tomato sauce, diced tomatoes, broth, chili powder, garlic salt and pepper. Stir in macaroni. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes.

Allow pressure to release naturally 2 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.

Stir macaroni mixture. Whisk together milk and flour. Stir into macaroni mixture. Using saute function, cook and stir, uncovered, 1-2 minutes, or until boiling. Press cancel.

Stir cheese into macaroni mixture until melted. Ladle into serving bowls. Spoon dollops of yogurt or sour cream on top.

From the Cookbook | food

Hummus with Parmesan & Sun-dried Tomatoes • 1 slice whole-grain bread • 1/4 cup fresh arugula • 2-3 sun-dried tomatoes • 2 tablespoons Sabra Classic Hummus • Olive oil • 2 tablespoons pine nuts • Fresh Parmesan curls • Salt, to taste • Pepper, to taste

Toast bread; set aside. Wash and pat dry arugula; set aside.

Remove sun-dried tomatoes from jar and lightly pat with paper towel to remove excess oil.

Spread toast with hummus.

Lightly toss arugula with drizzle of olive oil; layer on top of hummus. Top with sun-dried tomatoes. Sprinkle with pine nuts and add Parmesan curls. Salt and pepper, to taste.

Tri-StateLiving | 59

food | From the Cookbook

Pork Chops in Roasted Garlic Florentine Sauce • 4 Smithfield boneless pork chops • Salt, to taste • Pepper, to taste • 4 tablespoons olive oil, divided • 8 cloves garlic, minced • 1/4 cup bacon pieces, half-cooked • 1/2 cup chicken stock • 2 cups heavy cream • 1 1/2 cups chopped fresh baby spinach • 1/2 cup chopped fresh tomato • 1/4 cup grated Parmesan cheese • 1 teaspoon Italian seasoning

60 | Tri-StateLiving

Season pork chops on both sides with salt and pepper, to taste.

In large skillet, heat 2 tablespoons oil over medium heat. Cook pork chops 4-5 minutes per side until internal temperature reaches 145˚F. Remove pork chops from pan and keep warm.

In same skillet, heat remaining oil over medium heat. Add minced garlic and partially cooked bacon to skillet; cook until tender, about 3 minutes. Add chicken stock and bring to simmer.

Reduce heat to low and add heavy cream. Season with salt and pepper, to taste.

Add spinach and tomatoes to sauce; let spinach wilt. Stir in Parmesan cheese and Italian seasoning; simmer about 3 minutes.

Return pork chops to pan along with juices. Spoon Florentine sauce over chops; simmer 3-5 minutes.

From the Cookbook | food

Italian Stir-Fried Pork & Pasta • 1 Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet • 1 package (8 ounces) spiral pasta • 2 tablespoons olive oil • 2 small zucchini squash, sliced lengthwise and cut into 1/2-inch slices • 1 small red onion, thinly sliced • 8 sliced mushrooms • 1/2 cup julienne-sliced sun-dried tomatoes • 1 teaspoon minced garlic • 1/4 cup butter • 1/2 cup grated Parmesan cheese • 2 tablespoons chopped fresh basil

Heat skillet or wok to 400˚F. Slice pork loin filet into thin strips.

Cook pasta according to package directions.

Add pork strips and oil to heated skillet. Stir-fry until meat is browned, about 5 minutes.

Add zucchini, onion, mushrooms, tomatoes, garlic and butter to skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.

Drain pasta and add to pork and vegetable mixture with cheese and basil; toss to coat.

Tri-StateLiving | 61

food | From the Cookbook

Portobello Pizza • Olive oil spray • 4 large Portobello mushrooms, stems removed • 1/2 cup low-sugar marinara sauce • 1/2 cup (2 ounces) shredded mozzarella cheese • 16 slices pepperoni sausage or 1 chorizo link, thinly sliced

62 | Tri-StateLiving

Heat oven to 375˚F. Line baking sheet with parchment paper. Coat with olive oil spray.

Using spoon, scrape out dark gills from mushrooms; discard gills.

Place mushrooms stem-side up and top each with 2 tablespoons sauce. Sprinkle each with 2 tablespoons mozzarella cheese and four slices pepperoni or chorizo.

Bake 20-25 minutes, until cheese is bubbly and mushrooms are soft.

From the Cookbook | food

Almond Smoothie Bowl • 1/3 cup plain protein powder • 1 cup plain full-fat Greek yogurt • 1/4 cup water • 8 ounces spinach or kale • 1/4 cup almond or peanut butter • 1/2 cup fresh or frozen strawberries • 2 tablespoons chopped almonds • 2 tablespoons ground flaxseed

In blender, blend protein powder, yogurt, water, spinach or kale and almond or peanut butter until smooth. Divide between two bowls.

In straight lines, sprinkle strawberries, almonds and flaxseed over smoothie bowls.

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food | From the Cookbook

Bloody Mary with Bacon & Perogies • 1 tsp. Tabasco sauce • 64 oz. tomato juice • 2 cups vodka • 2 tbsp. worcestershire sauce • 2 tbsp. lime juice • 6 cheese filled perogies (baked according to package) • 6 slices bacon (cooked until crispy)

64 | Tri-StateLiving

Combine all ingredients into a large pitcher and stir well. Pour over ice.

Garnish with cheese-filled perogies and bacon using a wooden skewer.

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Patriot, OH 45658 or call (740)379-9083 Mon-Fri, 9-5. Boy’s Facility or 2234 Boggs Rd. Patriot, OH 45658 or call (740)2561766 Girl’s Facility.

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(740)867-8369 (800)424-5258 Fax (740)867-8146 Garage Doors •Residential •Commercial •Sales •Service •Installation •Operators & Controls. GARAGE DOOR PLUS, INC. 804 Solida Road. South Point 740-894-4060 garagedoorplusinc.com HERITAGE PIANO Opening Our New Woodshop! We build custom swings, baby swings, and do furniture restoration! Call Dan at 606-262-7378 We do Piano Restoration & InHome Fine Tuning. Also repair accordions & string dulcimers. 4700 Spears Rd. Catlettsburg, KY. Call for appointment: 606-2627378 or 606-547-6000 heritage_piano@yahoo. com Now Hiring! Physical Therapist. Competitive Compensation/Benefit Package Available!

Minimum education/ Experience required: •Graduate from a PT Program that is CAPTE Approved and/or Accredited by the APTA •Licensed in Ohio as a Physical Therapist. NEW GRADUATES WELCOME! Apply at www.holzer. org/careers. For more information call Human Resources at 740-4465105

Tri-State Living

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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 740446-5105 Iron Town Upholstery Upholstery for •Automotive •Commercial •Residential Also Remote Starters and Window Tint 90 Mulberry Street.

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Fully Insured. Call Kurtis at 740-547-8287 www.itownplumbing.com IRON CITY STORAGE If your garage is a pity, call Iron City! (740) 5328414 Will Pay Top Dollar for Junk & Unwanted Cars, Trucks, Vans. Free Pick Up. (740)727-3134

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the last word

Striving into the future T

here is a long list of Yogi-isms, those iconic quotes from baseball Hall of Fame catcher Yogi Berra that didn’t seem to make sense, but actually did once you thought about it.

One example is “The future ain’t what it used to be.”

Seems to be an obvious observation, but it can be applied in various ways.

As we get older, we tend to look back on our youth and compare then with now. We don’t believe the youth of today work as hard, pay attention to detail, respect others or just have more awareness about what is happening whether it be work, school, politics, religion or recreational activities.

And, to some extent, that may be true. Part of the problem is what we, the adults, are allowing our children to do. Even Berra — who was 90 years old when he died in 2015 — had a Yogi-ism that exposed some faults in his generation that still hold true today.

“If I didn’t make it in baseball, I won’t have made it workin’. I didn’t like to work.”

There are a lot of young men and women, girls and boys, who work hard and are devoted to their success and to helping others. We tend to focus on the negative, especially the national media which is just trying to gain ratings and thus create more advertising revenue.

But there are many examples of great things youth are doing today and that they do work hard.

One example seems small and obscure, but it speaks volumes for the three young ladies who are part of this story.

66 | Tri-StateLiving

St. Joseph Central Catholic High School cheerleaders, from left to right, Emma Whaley, Faith Mahlmeister and Kaitlyn Sheridan.

(Photo By Tim Gearhart)

JIM WALKER is the sports editor for The Tribune in Ironton, Ohio.

Ironton St. Joseph High School has only 23 girls in the school and they are all involved in various academic, athletic and community services. Three girls are members of the basketball team: Emma Whaley, Faith Mahlmeister and Kaitlyn Sheridan.

The girls team played in a sectional tournament championship game at 1 p.m. at Meigs High School in Pomeroy, a two-hour drive from Ironton. After returning home, the girls changed from basketball uniforms into cheerleading outfits and drove about 45 minutes to McDermott where the boys’ basketball team was playing a 7:30 p.m. game against Northwest High School.

That’s dedication. That’s hard work. That’s caring about helping others by being part of the cheerleading squad and showing support for the boys’ team. That’s showing respect for others’ interest and activities. That’s paying attention to detail.

Like I said, that’s just one example and I’m sure we can all find plenty more if we look.

So, let’s try not to criticize our youth but set rules and guidelines and encourage them to work hard and care for others. That way, when they are older, they, too, can look back and tell their children how much better their generation was compared to their generation.

After all, the future ain’t what it used to be.

TRI-STATE REGIONAL CANCER CENTER American College of Radiology Accredited

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Call 606-329-0060 for an appointment or visit us online at tsrcc.com 706 23rd St., Ashland, Kentucky

John Van Deren, M.D. Ola Khraisha, M.D.

Terence Ross, M.D.

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Heart rhythm disorders – atrial fibrillation, slow heart beat, flutters – can be very frightening and have a significant impact on patients’ lives.

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Our heart rhythm specialists – electrophysiologists Ola Khraisha, M.D., Terence Ross, M.D., and John Van Deren, M.D. - are experts in diagnosing, managing and treating rhythm disorders, such as atrial fibrillation and flutter; slow heartrate; rapid heart rate; and ventricular fibrillation.

If you’ve been diagnosed with a heart rhythm disorder and would like to know more about your options, ask to see one of our specialists.

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