WV Living Magazine Spring 2020 by New South Media

RAMP RECIPES | GLASS ARTISTS | PRESIDENT GEE

THOMAS

SMALL TOWN

CHARM GARDENS & HISTORIC HOMES plus DINING DESTINATIONS

VOLUME 13

â&#x2014;&#x2020;

ISSUE 1

Spring 2020 features

EMMA WALTERS

Spring Forward Take advantage of the extra hour of sunshine by exploring West Virginia.

Growing Better Together Meet three West Virginians impacting their communities in transformative ways.

Splendor in the Glass Meet the glassmakers who are continuing to give us a window into West Virginiaâ&#x20AC;&#x2122;s past.

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VOLUME 13

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ISSUE 1

52 39 39 Restaurant Gonzoburger has become

Charleston’s go-to spot for juicy burgers, thirst- quenching beer, and local art.

41 Memorable Meals Our editor eats her way through West Virginia.

42 Restaurant North End Tavern & Brewery crafts brews for today’s palate.

45 This Pickled or blanched, roasted or raw—

West Virginians’ love for ramps runs rampant.

50 Vittles Try this interesting vinegar

discover

concoction on—well, anything.

live

14 Handmade Five local businesses that are doing handmade things well.

14 Book A WVU professor’s new book explores the Mountaineer’s history and identity.

15 Made in WV Allegheny Wood Products is one of the world’s largest suppliers of hardwoods.

16 Artist An artist finds his outlet in VinTin Welding and Fabricating.

18 Places The West Virginia Botanic Garden in Morgantown turns 20 this year—but it’s just getting started.

26 Town The hip town of Thomas is blooming with unique finds for a weekend trip.

27 Sweet Treats We donut know what

20 Innovations TipTop rolls out sustainable cups made from coffee cherry husks.

21 Technology Renewed support means the Green Bank Observatory can keep its eyes on the skies.

22 Events Enjoy the Mountain State with this regional calendar of events.

24 Shop A Polish cosmetics company finds a home for its first U.S. office in Martinsburg. 6 wvl • spring 2020

served warm, with a pat of butter.

56 Away A hidden gem in Peterstown has

become a popular venue for all types of events.

61 Creatively A unique blend of makers and

we’d do without donuts.

mediums come together in The Wandering Bird in Lewisburg.

28 Power Partners Meet the duo that’s

64 Local At The Market in Huntington, a big-city

keeping Wellsburg bustling from breakfast to dinner.

30 Us The 2020 census will affect West

19 Living Loves Fresh finds for the home. Virginia communities for the next decade. 20 Sound Check out the exciting lineup at 123 30 Herstory Memories from the woman Pleasant Street in Morgantown.

52 History At Reed’s Mill, history is best

purported to cast the first vote in a national election in West Virginia.

taste 34 Maker Celebrated Swiss chocolatier

Dominique Holl creates a sweet life right here in West Virginia.

38 Libations An old-style cordial with a

West Virginia twist enters the craft beverage scene.

concept meets small-town ingenuity.

68 Out Loud WVU President Gordon Gee talks shopping, higher education, and his sports career that never was.

71 In Lovely Spaces An appreciation for iconic mansions across the Mountain State. ON THE COVER The picturesque town of Thomas is brimming with art and culture. Photo by Nikki Bowman Mills

editor’s letter

I just bought a T-shirt from Kinship

Social Circles

Our pic pick! We shared Alexis Dillon’s

photos of amazing snow covered landscapes near Thomas. They got almost 500 likes, and more than 70 people shared them with their own social circles. ALEXIS DILLON

FUN TIMES @ OUR BEST OF WV AWARDS LUNCHEON

Comments on our 2019 West Virginian of the Year, Mary Hunt, from Facebook. JAMES C. HUNT I know few people who work as hard for West Virginia! Thanks to WV Living Magazine for recognizing my sister with this amazing honor! CAROL COFFIELD ROTRUCK That's great! She has done wonderful things for West Virginia! PATRICIA WATSON She is an amazing lady! A true West Virginia treasure! 8 wvl • spring 2020

Goods in Charleston that says: FIND YOUR PEOPLE. I love that. And it speaks to the mission of my company, New South Media. We champion our people in every story we tell. Our people are: Hardworking. Beautiful. Caring. Proud. Fearless. Resilient. Authentic. And brave. I’ve had the pleasure of shadowing some amazing West Virginians. They aren’t celebrities or millionaires or household names. They are community changers. They are driven by a deep-seated mission to improve their communities and help others. It’s an honor to introduce you to three of the finest folks around in our story “Growing Better Together” on page 78. I truly believe the seeds they are sowing will never be uprooted. When I first met Sherrie Taylor in September 2019, it was in the flood-ravaged community of Clendenin in front of the Clendenin Health Center. The last time I had been in this building, it was the Clendenin Junior High, and I was 14, playing volleyball in the gym. I know this town well. I graduated from Herbert Hoover High School, just a stone’s throw away. I dated boys from Clendenin, hung out at the pool in the summers, and spent hours at Stacy Mick’s house just a few blocks away. The Dairy Queen, where we celebrated many victories, is now gone. So is the grocery store. And now, so are the schools. I can’t help but be a little mournful. But when Sherry pulls up in her Chevy pickup truck pulling a 16-foot refrigerated trailer containing 8,000 pounds of food, there’s a frenetic energy. A line that is 25 people deep has already formed. She hops out, pops open tents, sets up tables, and starts hauling tons of fresh food out of the trailer. Sherry has driven nearly two hours to bring food to those who need it the most. She accepts SNAP stretch dollars, FARMacy prescriptions, and food vouchers. “These folks can’t come to farmers markets,” she told me. “They are elderly, they don’t have cars, or they are disabled. We have to take the food to them.” And then there’s Dr. Mark Cucuzzella. He’s a man on a mission—and his community is better for it. He spearheaded the movement to remove sugar from the WVU Medicine Jefferson Medical Center. “Diabetes is a silent killer,” he says. “You don’t feel bad until you have a complication.” According to the American Diabetes Association, 75 million people don’t even know they are living with pre-diabetes. I recently was listening to a podcast where American Diabetes Association

CEO Tracey Brown said, “By the time you reach a complication, you’ve been living with it for some time. Every 2 minutes, somebody is having a stroke or heart attack as a complication from diabetes. Every 10 minutes, somebody is having kidney failure from diabetes. And every 5 minutes, somebody is losing a limb. By the time you’ve gotten to those complications, you’ve been living with elevated blood sugar for a while.” We all know that West Virginia is the most diabetic state in the nation. But after speaking with nurse after nurse, doctor after doctor, and patient after patient who praised the leadership and direction Cucuzzella has provided, I'm hopeful we can overcome this challenge by being proactive instead of reactive. Imagine if all hospitals and schools in the state followed suit? We would change these dire statistics. I’m motivated and empowered by people like Sherrie, Mark, and Robert Diaz, the Taco Man, who overcame his own challenges as a teenager to become an insightful and energetic supporter of at-risk youth in McDowell County. Let’s learn from these trailblazers. It takes disruptors. It takes vocal and persistent voices to spark action. No matter where you live, we have much to learn from one another. We have much to be proud of. There are exciting things going on in our state—possibilities that once seemed unimaginable. So FIND YOUR PEOPLE, and let’s grow better together!

NIKKI BOWMAN MILLS, Editor Follow us on

, and

facebook.com/wvliving pinterest.com/wvliving instagram @wvliving #wvliving

letters to the editor

Grateful for our readers

The new look of the Weekender looks great! So cute!! jeannette podlogar, via Facebook I love all of it. WV Living magazine is a great resource for anyone wanting to know what is going on in West Virginia. ronnie smith, via Facebook It’s such an awesome magazine, with interesting articles and awesome photos. It stays close by at all times. lynn stewart, via Facebook WV Living is the perfect gift for any West Virginian. Afar, and at home. ta reese, via Facebook I love WV Living magazine. tricia clendenen kingery, via Facebook

Slice of history

Thanks for an awesome story on the historic George Pinkney Morgan House (“The Historic George Pinkney Morgan House,” Winter 2016)! I am in the Daughters of the American

10 wvl • spring 2020

Revolution, and Zackquill Morgan is the patriot that I chose as my representative. I have lots to learn, and am grateful for your research and beautiful pictures. becky mcdonald, via wvliving.com

Best of West Virginia love

So glad you featured Capon Springs and Farms (“Best of West Virginia,” Winter 2019). We have gone there for the last 20 years, and our entire family loves the week we spend there every summer. There is something for each of the 11 of us in our family to do. It is our time to be together and reconnect without the worry of shopping for groceries, cooking, or cleaning. Our one rule is that everyone has to show up for meals, as that is our family time together. Then it is off to a variety of activities including the hammock, the pool, or the spa for a massage. It is truly paradise! dot watson, via wvliving.com Best of West Virginia looked awesome this year! Thanks for supporting our community. We’re wondering if we

letters to the editor

might see a Food Truck category next year? My Riverchick Farm food truck from Fayetteville won Best of the Blue Ridge. nicole linkfield, via Facebook Nicole, thanks for the suggestion. We’ve added that category to our list for next year! wv living

I love Richwood and the Whistle Punk! Thanks for shining light on one of West Virginia’s best kept secrets (“Best of West Virginia” and “Whistle for your Dinner,” Winter 2019). penny witt, via wvliving.com

We asked, What is your favorite waterfall in the Mountain State? ⁣Here

is a reader’s go-to—Valley Falls State Park. brandi vincent meighan via Facebook

Mid-state marvels

This is a nice list (“Five Historical Theaters We Love,” wvliving.com). I love old theaters. Just something for future reference, the Robey Theatre in Spencer is the oldest continuously operating theater in the United States. Some of the old ads in the Times-Record are on microfilm at the Roane County Public Library and feature some pretty spectacular nostalgia from the early 20th century. Thought I’d mention since there is so little press on the Calhoun, Gilmer, Roane, and Wirt counties. Most West Virginians think there is a black hole in the center of the state, but there are some pretty neat gems as well. philip smith, via wvliving.com

Let us hear from you. We want to know what you think about the magazine, and we’d love to hear your suggestions. Email: info@ newsouthmediainc.com Call: 304.413.0104 Mail: 709 Beechurst Avenue, Suite 14A, Morgantown, WV 26505 Take WV Living with you:

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VOLUME 13, ISSUE 1

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Nikki Bowman Mills, nikki@newsouthmediainc.com Carla Witt Ford, carla@newsouthmediainc.com

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WV Living is published by New South Media, Inc. Subscription rates: $20 for one year. Frequency: Quarterly. Copyright: New South Media, Inc. Reproduction in part or whole is strictly prohibited without the express written permission of the publisher. © 2020 New South Media, Inc. ALL RIGHTS RESERVED

12 wvl • spring 2020

Discover WEST VIRGINIA IS A PL ACE OF BOUNDLESS DISCOVERY. HEREâ&#x20AC;&#x2122;S YOUR GUIDE.

CARLA WITT FORD

Spring Forward

Put a little spring in your step by discovering new West Virginia products, businesses, and people. PICTURED: WEST VIRGINIA BOTANIC GARDEN, MORGANTOWN, PAGE 18. newsouthmedia.com 13

discover ›› H AN D M A D E

Meet Megan Ursic, the owner and founder of The Handcrafted Cooperative in Morgantown. f

Discover These Delightful Finds Today

Five local businesses that are doing handmade things well. from the natural beauty products we use in our daily skin care routines to the leather travel wallets we pack for special trips, the products we purchase can and should make a difference not only in our lives but also in our communities. Thanks to the talented makers and artists in West Virginia, it’s never been easier. If shopping local is important to you, this is the perfect time to surround yourself with handmade products that bring wellness, joy, and a little luxury into your life. You’re sure to find something or someone to admire within this collection of fresh finds. Everest Fern brings color and playful shapes to your spring wardrobe with handcrafted, lightweight polymer clay earrings. Compliments are guaranteed. $25, etsy.com/ shop/EverestFern

Silver Market Co.’s Kelsi Boyd uses her inherited homesteading skills to handcraft skin care products made of 100 percent raw and natural ingredients. Honor your natural beauty with this Botanical Eye and Face Serum formulated to help repair and correct damaged skin from aging, sun, and hormones. $25, silvermarketco.com

14 wvl • spring 2020

Mountaineer Magic A WVU professor’s new book explores the Mountaineer’s history and identity.

Coco & June says, “Who says art was just for walls?” Morgantown’s Emily Kurth, owner of Coco & June, turns her abstract canvases into one-of-a-kind lounge art. These conversation starters are guaranteed to bring good vibes into your home this spring. $100, cocoandjune.com MallyMoon’s Tonya Browning creates unique and functional ceramics that are anything but cookie-cutter. Ideal for decorating windowsills or mantels, these beautiful hand-built houses also make perfect hostess gifts for any spring event. $60- $70, etsy.com/ shop/MallyMoon

Monk Made Goods wants you to travel first-class with this handcrafted Italian leather passport wallet made to carry travel necessities and a few extras. Jason Boone personally guarantees the workmanship and quality of each piece that he creates. $125, monkmadegoods.com

B OOK

coonskin cap on head and rifle in hand, West Virginia University’s Mountaineer is one of the most iconic college mascots. But there’s so much more to the Mountaineer than just a buckskin suit. WVU professor Rosemary Hathaway’s latest book, Mountaineers are Always Free, delves into the cultural history of the Mountaineer, even beyond its role as a collegiate mascot. She examines its intersections between frontiersman and hillbilly, upstanding university representative and crowd rabble-rouser. At its heart, the book is a scholarly discussion about identity. But it also presents a treasure trove of both state and university history. Even casual readers can enjoy learning about the Mountaineer’s roots prior to West Virginia’s statehood, why beards for male Mountaineers grew in popularity, or how the two ladies who have served as Mountaineer to date were received. By the last page, one truth becomes certain: The Mountaineer isn’t merely a single person. It’s an identity that’s grown to encompass generations of proud, hardworking folks who have called this land home. written by jess

walker

‹‹ discover

M A D E IN W V W PE T E R SBU RG

Zero Waste, 100% Sustainable Allegheny Wood Products is one of the world’s largest suppliers of hardwoods. allegheny wood products’ headquarters might be in Petersburg, but the company’s vast network of mills, kilns, and wood suppliers extends to almost every corner of the state. The company opened for business in 1973 and is now considered one of the largest suppliers of Eastern hardwoods in the world. The operations are a huge boon to the economy of West Virginia and have earned AWP a reputation of superior quality and excellent service. The man at the helm of the ship is John Crites who, with his wife, Patricia, had a vision more than 40 years ago to create a hardwood manufacturing company that the state and region could be proud of. Their efforts started with a single mill in Riverton and grew organically over the years to a network of nine sawmills, four kilns, and two subsidiaries specializing in hardwood cabinetry and hardwood pellets. All of AWP’s sites operate with sustainability and forest management ideals at the core.

Well before opening Allegheny Wood Products, Crites earned his stripes in the forest management sector with two degrees and a stint as director of the Haywood Technical Institute’s Wood Products Department in Clyde, North Carolina. The Buckhannon native set his sites on Riverton, and the rest is history, the present, and the future. AWP shows no signs of slowing down, now producing more than 230 million board-feet per year of ash, basswood, cherry, hickory, soft and hard maple, red and white oak, poplar, and walnut. It’s also now the parent company of two other businesses: Allegheny Dimension and Appalachian Wood Pellets. Learn more about this innovative business making West Virginia products at alleghenywood.com.

holly leleux-thubron photo by nikki bowman mills

FAST FACTS

NINE MILLS Beckley, Coalton, Cowen, Jacksonburg, Kingwood, Princeton, Riverton, Smoot, West Virginia, and Marble, Pennsylvania FIVE KILNS Beckley, Bruceton Mills, Petersburg, Princeton, West Virginia, and Marble, Pennsylvania ALLEGHENY DIMENSION opened in 1995 as a cabinet manufacturer using AWP hardwoods. APPALACHIAN WOOD PELLETS opened in 2011 and manufactures 40-pound bags of hardwood pellets— an environmentally friendly, costeffective, sustainable heating source. AWP operates with ZERO WASTE: boards, hardwood chips, sawdust, and bark are all used.

written by

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AR TI S T W FALLING WAT E R S

Mad for Metal An artist finds his outlet in VinTin Welding and Fabricating. as a kid, danny trenary watched his dad do magical bodywork on cars. “I got to watch him push dents out, stretch metal,” Trenary says. “I thought, this is cool stuff.” The one thing his dad didn’t master was welding so, when Trenary finished high school, he took a welding job. “You know—as a kid you try to outdo your dad,” he laughs. He happened into a mentor who taught him tricks and techniques that had been passed down to him from old-timers. He also happened into a passion for metalwork. One day, he picked up a book about blacksmithing. “I’m reading stuff written in the mid-1800s, and the information in there is exactly what my mentor welder friend taught me to do,” he says. “How the old guys 16 wvl • spring 2020

taught him, going down the line.” Fired up, he built his own coal forge out of a tractor bucket and scrap metal from farmers’ fields. “My first anvil was a chunk of railroad track on a stand. A really awful setup, but it worked.” An art lover paid him to hand-forge a decorative piece for her, and he was hooked. “You can bend and twist metal and create delicate artwork—out of something so hard and manly, you can make something soft and pretty.” Trenary and his wife, Katie, had grown up in Winchester, Virginia, and they lived all over, as far west as Montana, while he honed his craft. But a decade ago, they were ready to settle down closer to home with their new family and grow their business, VinTin Welding and Fabricating.

Today, that family numbers nine, and the Trenaries run VinTin out of a studio in West Virginia’s Eastern Panhandle. Designers and builders across the country value VinTin’s heirloom-quality railings, fireplace tools and screens, and kitchen and bathroom fixtures crafted from iron, copper, and brass. Katie manages the business side, and the kids get in on it, too, packing boxes neatly for customers and helping carry them to the mail truck. Trenary credits the internet in part for the family’s ability to succeed in a familybased craft business while living in a remote and beautiful place. Visit VinTin’s shop on etsy.com to see signature pieces and thousands of rave reviews, or call to place a custom order. 540.333.6655, @vintinwelding on Facebook written by pam

kasey

COURTESY OF VINTIN WELDING AND FABRICATING

discover ››

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discover ››

PL ACE S W MORG AN TOWN

Bloomin’ Awesome The West Virginia Botanic Garden in Morgantown turns 20 this year—but it’s just getting started. when a group of plant enthusiasts established the West Virginia Botanic Garden a generation ago, the name was more hopeful than descriptive. Its grounds, the property surrounding Morgantown’s former Tibbs Run Reservoir, had been idle since the reservoir was shut down around 1970. In 2000, it was an overgrown trash dump. What a difference two diligent decades can make. Season after season, supporters cleared trees and brush and developed walking trails and gardens. Five years ago, 18 wvl • spring 2020

they built an education and event center. Meanwhile, they grew membership through a full and well-attended calendar of nature walks, planting and photography workshops, farm-to-table dinners, and a popular fall children’s festival. If you’ve ever been to a place like Chanticleer Garden or Longwood Gardens, the WVBG is less formal, says Executive Director Philip Smith. “We don’t feel like West Virginia is about those formal English gardens—this is designed in a way that’s more in harmony with nature.” That means, in addition to the kinds of lush themed and labelled plantings that botanic gardens are known for, the WVBG also encourages visitors to appreciate the Join the 20-year extraordinary variety celebration on of habitats on its 85 June 13, 2020, acres: among them a to enjoy food pond, numerous types trucks and craft of wetlands, and a stand beer and see the of old-growth hemlocks. West Virginia Naturally occurring Botanic Garden species like lichens are at its finest. noted. And strategic

plantings increase wildlife diversity—for example, a pollinator garden that has drawn bees, butterflies, and birds. Plans for 2020 include adding new sculptural and artistic elements and a children’s adventure garden with wetland and amphibian discovery areas. Longer-term, the staff and board plan to create a welcome center and gift shop, build another structure for weddings and other events, further develop the wetland areas, and add more docent tours and app-based guided tours. Smith, who grew up in Charleston, says the WVBG is a worthwhile drive for gardening enthusiasts anywhere in the state. He especially recommends peak bloom season, June and July, and mid-week or weekend mornings for the most peaceful visit. Allow a few hours to walk the four miles of trails and visit special spots like the Circular Labyrinth and Hammock Haven. 1061 Tyrone Road, Morgantown, 304.322.2093, wvbg.org, @wvbotanicgarden on Facebook written by pam

kasey

photographed by carla

witt ford

‹‹ discover Riveting Notes - note cards with photos and recipes, Tari's Premier Cafe, Inn, and Gallery, 33 North Washington Street, Berkeley Springs, rivetingnotes.com, $15

L IV IN G LOV E S

Kitchen Kitsch Fresh finds for the home front.

U.S. map with heart on West Virginia canvas tote, The Delmonte Market, 344 Railroad Avenue, Elkins, 304.636.4400, $18.99

Cork coasters with West Virginia state seal—set of 4, The Delmonte Market, 344 Railroad Avenue, Elkins, $9.99

CARLA WITT FORD

Mother Shrub Salted Honey Drinking Vinegar, J.Q. Dickinson Salt-Works, Charleston, jqdsalt.com, $12

Mother Shrub Black Cherry Drinking Vinegar J.Q. Dickinson Salt-Works, Charleston, jqdsalt.com, $12

King of the Grill boa (a tea towel with a twist), Bella the Corner Gourmet, Lewisburg, $19.99

J.Q. Dickinson SaltWorks Popcorn Salt, J.Q. Dickinson Salt-Works, Charleston, jqdsalt.com, $8 newsouthmedia.com 19

discover ››

SO U N D W MORG AN TOWN

1 2 3 Go! ●

●

each issue, we’ll highlight a premier live music venue around the Mountain State. We’re starting with 123 Pleasant Street, a staple of the state’s live music scene for more than 20 years. Check out what’s coming up. showclix.com, 123 Pleasant Street, Morgantown, 304.292.0800, 123pleasantstreet.com

APRIL 4, 8 P.M.

The Hillbilly Gypsies with special guest Chance McCoy of Old Crow Medicine Show 18+ $15

APRIL 11, 8 P.M.

Cris Jacobs Band with The Boatmen, The Five and Dime 18+ $10

APRIL 14, 9 P.M.

Boogie T and Boogie T.rio Riddim and Blues Tour 18+ $18

APRIL 18, 8 P.M.

The After Party Calico Club Fashion Show and Concert 18+ $5

MAY 9, 8 P.M.

BLITZKID Escape the Grave Tour with Ghost Road, Defiant Brood, Children of October 18+ $15

20 wvl • spring 2020

IN N OVATIO N W T HOM A S/E LKIN S

I’ll Take a HuskeeCup of Joe TipTop rolls out sustainable cups made from coffee cherry husks. if you are headed to tiptop, the quaint little West Virginia–born coffee shop with two locations—Thomas and Elkins—you should expect a little something different when you get there. There’s a good chance, if you order your coffee to go, that the staff will hand it to you in a HuskeeCup. Even if you’re staying put for a while to sip your coffee and take in the shop’s atmosphere, you might still get one of these unique cups made from the husks of coffee cherries. Coffee cherry husks are a byproduct of the coffee-making process and are usually thrown away. An innovative Australian company has given them another life. Shop

owners Cade and Carrie Archuleta first stumbled across the product scrolling through their Instagram feed, and they use the cups for as many drink orders as they can. Cade said the business tries to produce as little waste as possible, which is hard in an industry that relies so heavily on to-go cups, cutlery, and containers. He and Carrie value using Earthfriendly products and were excited to be one of the first American companies to roll out HuskeeCups. They are sustainable, beautiful, and “super well designed,” Cade says, and fit perfectly with the business’s core values. “From Day One, 10 years ago, we made a choice to only use sustainable products, recycle anything we can, and really encourage customers to do the same. We’re constantly on the lookout for new and better products. We are always trying to evolve and grow consciously and sustainably. HuskeeCups are the perfect fit.” Read more about HuskeeCups at huskee.co. 216 State Highway 32, Thomas; 125 3rd Street, Elkins; @tiptopthomas on Facebook written by

holly leleux-thubron

PHOTO COURTESY OF TIPTOP

Check out the exciting lineup at 123 Pleasant Street in Morgantown.

‹‹ discover

TECH N O LO GY W GRE E N BANK

Shoot for the Stars

PHOTOS COURTESY OF GREEN BANK OBSERVATORY

Renewed support means the Green Bank Observatory can keep its eyes on the skies. for the past six decades, the Green Bank Observatory (GBO) has used radio astronomy to listen in on the universe’s quiet whisperings and answer some of scientists’ deepest questions. But the answer to the question of the GBO’s own future is finally coming in loud and clear. Last year, the National Science Foundation and Associated Universities, Inc. entered into a fiveyear cooperative agreement to allow for continued operations at the facility in Green Bank. Many moons ago, in 2012, the National Science Foundation tightened its purse strings. GBO faced potential closure and underwent a long, seven-year review process. Now, with the foundation’s support and several other partnerships secured, GBO is ready to continue spearheading some of the world’s most innovative astronomical research. “It’s fantastic to be in a place where we can really plan for the future,” says Karen O’Neil, GBO’s site director.

Plans that are already underway include cutting-edge updates to keep the world’s largest fully steerable radio telescope, the Robert C. Byrd Green Bank Telescope (GBT), performing as precisely as possible. A new laser-ranging management system can detect minute distortions to the telescope’s

surface, making it more responsive to adjustments and increasing the amount of time during which researchers can gather data. An ultra-wideband receiver will also increase GBT’s sensitivity and optimize it for studying pulsars. “There’s a lot of science that simply cannot be done if the GBT is not there to do it,” O’Neil says. Although changes are in the works, one thing at GBO will always remain the same: a commitment to educating future generations. “Understanding science is a vital component of who we are,” O’Neil says. 155 Observatory Road, Green Bank, 304.456.2150, greenbankobservatory.org, @greenbankobservatory on Facebook written by

jess walker

newsouthmedia.com 21

discover ›› your region E V E NT S

Regional Calendar

Enjoy the Mountain State with this regional calendar of events. EASTERN PANHANDLE

APRIL 18 A free opportunity to sample dozens of West Virginia products including more than 30 wines from six wineries. Seventy-five antique vendors are a new part of the festival this year. berkeleysprings.com

HARPERS FERRY Blue Ridge Arts & Crafts Festival

METRO VALLEY HUNTINGTON Brewgrass 2020 MAY 23 Save the date for Huntington’s premier

Crafts Festival will take place at beautiful Sam Michael’s Park in Harpers Ferry. 60 Blue Ridge artisans, live music, and food trucks. @blueridgeartsandcraftsfestival on Facebook

craft beer and music festival, located at historical Heritage Station. The annual festival, in its third year, kicks off Memorial Day weekend and will feature more than 50 craft beers and ciders and multiple music acts. @brewgrasswv on Facebook

MARTINSBURG June Jubilee

CLENDENIN Clendenin Homecoming Festival 2020

JUNE 14 The 33rd annual June Jubilee will take place from noon to 5 p.m. in War Memorial Park in Martinsburg. The 21-acre park was built as part of an estate in the 1920s and became a public park in 1947. mbcparks-rec.org/events

JUNE 5–7 The Clendenin Homecoming Festival is

APRIL 25 The 4th annual Blue Ridge Arts &

HATFIELD-McCOY MOUNTAINS CHAPMANVILLE Wild & Weird Con: UFO, Cryptid, and Paranormal Event APRIL 4 Check out this all-inclusive event for

paranormal enthusiasts of UFOs, cryptids, and other paranormal phenomena. Guests can enjoy meeting speakers, learning tips and tricks, and getting hands-on demos of equipment and techniques from experienced researchers. Check out vendors and movie screenings. Take the whole family and enjoy a great wild and weird kick-off to summer. “Wild & Weird Con” on Facebook

a labor of love that was inspired by the resiliency of Clendenin and the surrounding Elk River communities. clendeninhomecomingfestival.com

CHARLESTON FestivALL JUNE 14–28 FestivALL includes more than 100

events and 300 performances and exhibitions spanning music, theatre, dance, visual art, humanities, and more. These events take place in more than 40 indoor and outdoor venues, and many events are free or low-cost. festivallcharleston.com

MID-OHIO VALLEY CAIRO Bluegrass Festival a North Bend State Park MAY 10–11 This festival features bluegrass

music and craft vendors at the North Bend State Park amphitheater. Shop local artisan 22 wvl • spring 2020

displays and enjoy festival snacks including grilled hot dogs and hamburgers, pulled pork sandwiches, and drinks from the North Bend Outdoor Grill. greaterparkersburg.com/eventscalendar

MOUNDSVILLE Street Spectacular Car Show JUNE 5 This is the 33rd year for the Street

Spectacular Car Show. This event usually attracts the second-largest one-day crowd of the year in Marshall County. You can expect 250 to 300 vehicles on display in the historic Jefferson Avenue business district. marshallcountychamber.com

PARKERSBURG 25th Annual MOV Multicultural Festival JUNE 19–21 Three days filled with entertainment, food, and vendors representing cultures and places all over the world. Admission is free, and the festival offers plenty to do for the whole weekend. @movmcf on Facebook

MOUNTAIN LAKES COWEN Webster County Nature Tour MAY 1–3 Head to Webster County, where

experienced guides will lead participants in exploring wildflowers, native wildlife, and other wonders of nature in this scenic slice of the Mountain State. The weekend’s activities will unfold at Camp Caesar. For additional information email webstercountynaturetour@ yahoo.com

BUCKHANNON West Virginia Strawberry Festival MAY 9–17 The West Virginia Strawberry Festival

CHASE HENDERSON

BERKELEY SPRINGS Uniquely West Virginia Wine and Food Festival

your region ‹‹ discover

NORTHERN PANHANDLE WHEELING 27th Annual Chefs’ Auction MAY 1 Wesbanco Arena will transform into a

magical, faraway land when Wheeling Health Right hosts “Once Upon a Time.” Wheeling Health Right’s 27th Chefs’ Auction will take guests on a journey through the world of fairy tales. @wheelinghealthright on Facebook

NEW MARTINSVILLE Color Me Au-Some 5k Walk & Run JUNE 13 Sign up for this charity event with a fun

is a unique tradition honoring the strawberry harvest. Enthusiastic volunteers provide family-style entertainment and offer exciting educational and cultural events for everyone. wvstrawberryfestival.com

ROANOKE Almost Heaven BBQ Bash JUNE 19–20 Head to Roanoke for the 6th

annual Almost Heaven BBQ Bash showcasing some of the best grillmasters from across the country at beautiful Stonewall Resort. almostheavenbbqbash.com

battle of the Civil War. Re-enactors will highlight important moments that give Philippi its historical significance. Highlights of the weekend include a Civil War Ball and a Blue & Gray Community Choir concert. blueandgrayreunion.org

NEW RIVER/GREENBRIER VALLEY LEWISBURG Lewisburg Chocolate Festival APRIL 11 The Lewisburg Chocolate Festival

and colorful twist to benefit local children with autism who attend Augusta Levy Learning Center, West Virginia’s premier autism treatment program. Participants are covered, coated, swathed, and plastered with color bombs of dry tempera paint powder at stations throughout the course. “Augusta Levy Learning Center” on Facebook

WHEELING Wheeling Wine Fest 2020 JUNE 27 Wheeling Wine Fest is back this year at

Wheeling’s Heritage Port. Wineries from all over the tri-state area will be at this year’s festival, as will several varieties of beer. Enjoy food vendors, merchant and craft vendors, and premier entertainment. @wheelingwinefest on Facebook

POTOMAC HIGHLANDS

brings together some of the best things in life— music, shopping, good times, and chocolate. BEVERLY This event has grown from 5,000 tastings to Rich Mountain Foundation 35,000 in just 10 years. Today, 40 chocolate Symposium and Soiree vendors from across the country share their MORGANTOWN chocolate delicacies, while celebrity chefs APRIL 4 The Civil War Symposium will feature four Morgantown Pride Block Party demonstrate exciting desserts and dishes. guest speakers discussing soldiers in the early lewisburgchocolatefestival.com APRIL 18 Morgantown Pride is hosting the years, who were a little different from what you second annual Morgantown Pride Block Party might expect. Tickets are $30 for the symposium in Greenmont from 11 a.m. to 6 p.m. This is a LEWISBURG or $70 for both the symposium and Roaring ’20s family-friendly event with local food and live Soiree. beverlyheritagecenter.org West Virginia Craft Brew Festival local entertainment. Put on your finest Pride APRIL 25 More than 15 breweries and cideries DAVIS gear and come out for the party. will be on hand from across the Mountain State @morgantownwvpride on Facebook Canaan Valley Half Marathon, 10k & 5k and Virginia for the West Virginia Craft Brew Festival. Enjoy beer, brew-paired munchies PRESTON COUNTY APRIL 26 Head to Tucker County for the 2nd from food vendors, and an entertaining line-up annual Canaan Valley Half Marathon, 10k, & Coopers Rock 50k & Half Marathon of bands known for their mountain music. 5k in the heart of the Potomac Highlands. Sign wvcraftbrewfest.com APRIL 25 Head to Coopers Rock State Forest up for the race by April 25 for discounted rates. for a rocky, challenging, and scenic trail race. canaanvalleyhalfmarathon.com OAK HILL The 50-kilometer course covers nearly every THOMAS trail on the south side of the forest. The pre-race Mountain Music Festival meeting is at 6:40 a.m. and the race is at 7:00 Artspring Festival JUNE 4–6 The organizers of this festival really a.m. Register on Facebook @coopers.rock.wv like outdoor adventures and music, so they MAY 22–24 Make your way to Thomas for this created a weekend where they could do both PHILIPPI annual celebration of the arts. Festivities include at the same time. This became the Mountain gallery openings, an art market, live music, Blue & Gray Reunion 2020 Music Festival and probably one of the best demonstrations, activities, and plenty more to weekends of the early summer in West Virginia. JUNE 4–7 Experience a piece of America’s entertain you for the weekend. artspringwv.com mounntainmusicfestwv.com history and relive 1861 and the first land

CARLA WITT FORD

MOUNTAINEER COUNTRY

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discover ››

{save} Your Skin A Polish cosmetics company finds a home for its first U.S. office in Martinsburg. ´ joanna draniak-kicinska isn’t one to give empty promises. A single dollop from her skin care products won’t instantly erase all of your blemishes or make you look 20 years younger in a flash. Rather, Draniak-Kicińska, the CEO of BANDI, says her Polish family-owned cosmetics company is built on honesty, dedication, and passion. “We are a trustworthy company with more than 30 years of experience,” she says. Her mother founded BANDI in 1986, so DraniakKicińska has spent nearly a lifetime in the beauty industry. “We really care about women and care about what they need. We also look for very safe, nontoxic, effective ingredients.” 24 wvl • spring 2020

BANDI made a name for itself in Poland with its wide range of high-quality skin care products for professional salons and home users alike. Now, Draniak-Kicińska plans to bring the same top-notch service across the pond. Her U.S.based branch, BANDI Laboratories, celebrated its launch this past fall in Martinsburg. The decision to set up shop in the Mountain State resulted from a chemical and energy trade mission organized by Discover the Real West Virginia Foundation and the West Virginia Development Office. But the location also had a personal appeal for Draniak-Kicińska and her husband, Michal Kiciński, who recently moved to West Virginia with their daughters. “We were impressed with all of the engagement, support, and hospitality we received,” she says. The company, which currently operates out of The Hub Suites on East Burke Street, is focused on ramping up marketing efforts to build brand awareness, but Draniak-Kicińska’s five-year plan includes creating a manufacturing facility in the United States. While she’s taking care of business, you can take care of your skin with the following unique finds.

❶ {save}

Are you tired of skin care products loaded with overpowering fragrances and questionable ingredients? Save yourself with {save}. Distributed exclusively in the United States, {save} is a natural skin care brand with gentle formulas perfect for sensitive skin. There’s everything from creams to facial cleansers. Oh, and did we mention it’s 100 percent crueltyfree and vegan, too? saveskincare.com

❷ BANDI Professional

BANDI Professional hasn’t made its full entrance into the U.S. market yet, but the line is tried and trusted in European beauty salons. Personalization is the key to any beauty treatment and, with BANDI Professional, a beautician can pull from an array of cleansing gels, creams, masks, and more to cater to the unique needs of every customer’s skin. bandi-usa.com; bandi-labs.com, @bandiinternational on Facebook written by jess

walker

PHOTO COURTESY BANDI LABS

S H O P W M AR T IN SBU RG

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discover ››

TOW N W T HOM A S

Springtime in Thomas This hip town is blooming with unique finds for a weekend trip.

tucked away in tucker county is the tiny town of Thomas. What this former coal hub lacks in size, it more than makes up for in friendliness and charm. Artists have revitalized East Avenue into an art gallery mecca, and hikers and bikers from nearby Blackwater Falls State Park head to the one-of-a-kind shops for some in-town rejuvenation. Here are our top picks to have a tremendous time in Thomas. written by jess

walker

photographed by nikki

bowman mills

Eat

Play

Stay

Coffee doesn’t get much better than TipTop. Drink it black in a simple pour over, or make it fancy with an expertly crafted latte. Need something a little stronger? Right next to the coffee bar is another bar lined with smallbatch spirits, brews, and cocktails. Grab one of the light bites, like a smoked salmon bagel sandwich or frittata, or swing by a Friday Burger Night for a dinner sure to satisfy. Don’t forget to peruse the freshly baked pastries that look almost too good to eat—almost. 216 East Avenue, 304.463.4455, @tiptopthomas on Facebook

Equal parts acoustic music venue, deli-style cafe, and laid-back bar, The Purple Fiddle strikes all the right chords. During the day, families fill their empty stomachs with hearty sandwiches and homemade ice cream. Come sunset, couples twirl across the floor to bluegrass. Musicians range from Appalachian born-and-bred to international names. No matter who’s playing, a night at The Purple Fiddle is always music to our ears. 96 East Avenue, 304.463.4040, purplefiddle.com

Rest your weary head on a cozy bed just steps from The Purple Fiddle. These one-bedroom Tiny Homes of Thomas are perfect for a weekend getaway. Whip up eggs and bacon in the kitchen before you set out to explore Canaan Valley. After a full day of adventures, kick off your boots in front of the indoor fireplace. AirBnB reviewers rave about how clean, tidy, and comfortable the homes are. airbnb.com/rooms/34054776

26 wvl • spring 2020

‹‹ discover

5 Best SW E E T TR E AT S

Places for Donuts We donut know what we’d do without donuts. luckily, with so many great donut shops around the state, we will never have to find out. Here are five great donut stops that we love. Stop at Frank’s Pastry Shop in Chester for a deliciously good time. Our favorites are maple and glazed with sprinkles. 430 West Carolina Avenue, Chester Eat more hole foods at JR’s Donut Castle in Parkersburg. With huge cinnamon rolls, apple fritters, and warm donuts, you are sure to leave happy. 3318 Emerson Avenue, Parkersburg The Donut Shop in Buckhannon has been on our radar for many years. You won’t go wrong stopping in for a cup of coffee and a fresh donut—try the buttercrunch. 51 North Locust Street, Buckhannon You won’t go hungry at Quality Bake Shop in Moundsville. You can choose from a variety of your favorite sweet treats and donuts for a deliciously good time. 1004 Second Street, Moundsville Spring Hill Bakery in Charleston is a favorite across the state—we’ve even seen some of their sweet treats featured at tailgates. 600 Chestnut Street, Charleston

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discover ››

P OW E R PAR TN E R S W WE LL SBU RG

Chatman Neely and Harry Sanford Meet the duo that’s keeping Wellsburg bustling from breakfast to dinner. written by jess

walker

‹‹ discover

chatman neely and harry sanford have made it their

mission to give people unforgettable experiences in West Virginia. The two of them, together with 50 of their closest feathered and furry friends, run Highland Springs Farm and its accompanying bed and breakfast, Barn With Inn. In nearby downtown Wellsburg, they offer overnight accommodations and regional cuisine suppers at the 19th century Sarah Miller House. They also recently opened Martha’s Gallery—named for the farm’s beloved donkey—to feature local artisans. These power partners personify what it means to not just live in a small town but to make it your hometown. 4859 Bealls Ridge, Wellsburg; 304.737.0647; barnwithinn.com; @barngoers on Facebook What was the inspiration behind Barn With Inn? HARRY SANFORD: We were both working our career jobs, and we wanted a way to not have the animals here by themselves so much. This was the perfect way to use the farm property to allow at least one of us to be here with the animals and the guests. CHATMAN NEELY: The farm captures beautiful aspects of West Virginia and the Northern Panhandle. You get the history, the outdoors, and the culture. People could learn more about the animals, slow down, and enjoy a little bit of farm life. Tell us about the dinner series you offer. HS: We bought an 1840s house, the Sarah Miller House, in Wellsburg. We were renovating it and trying to figure out how to best use it. The supper club idea came to us. It’s been a fun way to use a historic house and bring it back to life.

CARLA IWTT FORD

CN: It’s not so much farm-to-table as farmto-farm. We go to other farms, bring the produce to our farm, and it’s prepared here or at the Sarah Miller House. The dinners are a way not only to support our business but also to support other regional farmers. And Chef Brian Magliochette keeps amazing us with his creativity. What are the advantages to running a business in a small town like Wellsburg? CN: It wasn’t until we started the B&B that I actually felt like I had stepped into this

community that I’ve lived in for 25 years. The biggest bonus of having a small business in a small community is that, for the first time, when I say this is my home, I really mean it. HS: I knew a lot of people and their pets through my veterinary practice, but it was always on a professional basis. With opening up our farm and the Sarah Miller House, I’ve gotten to know a lot of my veterinary clients better, as well as other people I wouldn’t have otherwise come in contact with. There’s something about sharing your home or sharing a meal with someone that adds a lot of depth to the connections you make in the community. What advice would you give to someone looking to build a business here? HS: Work in a business and get to know how businesses in West Virginia operate, or take business courses. If I hadn’t been running a business for a number of years prior to opening the B&B, I would have been a lot more uncomfortable with doing it. CN: Find a mentor who’s involved in the type of business you’re interested in. We had great mentors from Cafe Cimino, Tim and Melody Urbanic, who are West Virginia pillars of hospitality in my opinion. People sometimes don’t realize that your neighbors can be your best advocates and allies. newsouthmedia.com 29

discover ›› 19TH AMENDMENT 100TH ANNIVERSARY

The 2020 population count will affect funding and representation for West Virginia communities for the next decade. in mid-march, households across West Virginia will receive invitations to participate in the 2020 census. This is our once-ina-decade chance to be counted and maximize future funding and attention for the things we all care about. Do you have questions about the census? We have answers. What difference does it make if I’m counted? A lot. Towns and counties that have more people get more money from the state and federal governments. West Virginia officials estimate that undercounting in 2010 may have lost the state as much as $1.5 billion a year in federal funding over the past decade—money that could have supported fire departments, schools, clinics, and roads in our 55 counties. The population count also affects political representation at the state and federal levels. The more people a place is known to have, the louder its voice in policy decisions and the greater the chance its issues will get attention. At the federal level in particular, West Virginia may be on the verge of losing one of its three representatives in Congress. An accurate count will make sure we get the representation we’re due. Finally, businesses look at census data when they make relocation and investment decisions. Places that are known to have more people make more attractive markets, so being counted helps maximize your community’s chances of attracting new businesses and new jobs.

30 wvl • spring 2020

What does the 2020 census questionnaire ask? You’ll be asked who will be or was living in your home on Census Day, April 1, 2020. You’ll be asked whether your home is owned or rented—this helps the government plan and administer housing programs. You’ll be asked to specify family relationships, to help the government administer programs that support families, and you’ll be asked about race and national origin to help federal agencies monitor compliance with anti-discrimination laws. Finally, you’ll be asked your phone number so census workers can contact you if any clarification is needed. Can the information my family shares be used against us? The U.S. Census Bureau and its employees are bound by law to strictest confidence. Questionnaire responses are added up anonymously to produce statistics about places, and identifying information is never shared with other agencies—not even law enforcement. You’ll be able to respond to the census invitation in one of three ways: online, by phone, or by email. If you haven’t responded by mid-April, you will be visited in late spring or early summer by a census worker who can help. Do you still have questions? The U.S. Census Bureau’s website has general information, and the West Virginia Complete Count Commission’s site can answer state-specific questions. wv.gov/2020census, 2020census.gov written by pam

kasey

Who was Irene D. Broh? Memories from the woman purported to cast the first vote in a national election in West Virginia.

this year marks the 100th anniversary of the 19th amendment, which passed the U.S. Congress in 1919 but required ratification by 36 states before it could be formally adopted into law. West Virginia was the 34th state to ratify the amendment, and Tennessee was the 36th, on August 26, 1920. Women were finally granted the right to vote after a long and storied battle by suffragists around the country. So who was the very first woman in West Virginia to cast her ballot? It’s purportedly Irene Drukkar Broh of Cabell County. Broh was a native of St. Louis, born in 1880 to Simon Drukkar and Sarah Tobias Drukkar, a suffragist who worked alongside Susan B. Anthony. Her father wasn’t supportive of women organizing and fighting for their right to vote. Broh said he traveled a lot, and as soon as he left town, her mother would scoop her up and head to the suffrage meetings. Irene Drukkar married Ephraim Broh in 1905 and moved with him to Huntington four years later. Unlike her father, Ephraim was supportive of women’s efforts and encouraged his wife to remain involved. Broh followed in her mother’s footsteps and organized the city’s first suffrage club. A transcript of an oral interview with Broh conducted by Elizabeth Smarr in November 1974 is preserved by Marshall University and its Marshall Digital Scholar program. In the transcript, Broh describes efforts at polling places to keep women away before the amendment was passed. “We were not allowed, and so we were very careful,” Broh says. “On election day, the men measured off 100 feet, and if we had come 99 feet inside the polls we’d have been arrested. That was the law.” Broh says women at the time didn’t react much to winning the right to vote. Many men, Broh adds, didn’t even share the news with their wives. They had to be educated about the responsibility and privilege of voting. It’s fitting that one of the very first suffragists in West Virginia also claimed the title of the state’s first female to cast a vote in a federal election. She voted by paper ballot on November 2, 1920, at the Kestler Garage on Fifth Avenue in Huntington—at 7 a.m., as soon as the polls opened. Several men in the polling place offered to put Broh’s ballot in the box for her. She refused them all, seeing it as just another scheme to keep women’s votes from being counted. Her suffrage group had been warned of such schemes from other suffragists around the country. Following the passage of the 19th amendment, suffragist clubs nationwide gave way to new groups called Leagues of Women Voters. Broh remained active in the women’s rights movement and became a supporter of the National Organization for Women. “You see,” Broh says, “we didn’t do anything but work for the vote. Now that we have it, we have an opportunity to do better things. So many things.” written by holly

leleux-thubron

COURTESY OF MARSHALL UNIVERSITY SPECIAL COLLECTIONS

West Virginia is Counting on You

H E R S TORY

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NO MEAL IS COMPLE TE WITHOUT A GOOD STORY

Taste

Tempt Your Tastebuds Ramp up for spring with fresh ramp recipes, wash it down with a brew or two, and top it off with the finest of chocolate.

CARLA WITT FORD

PICTURED: NORTH END TAVERN & BREWERY, PARKERSBURG, PAGE 42.

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taste ›› maker

maker ‹‹ taste

Chocoholics Rejoice! Celebrated Swiss chocolatier Dominique Holl creates a sweet life right here in West Virginia. interviewed by holly

leleux-thubron

CBUDDY BUTLER

holl’s handcrafted swiss chocolates creates delectable treats every single day. There is no shortage of sweetness here, no lack of inspiration or creativity—but always a commitment to making the finest chocolates around. The business is owned by the Holl family and was started in 1986 by patriarch Fritz Holl, who was born in Switzerland and immigrated to the U.S. in 1958. He was a trained conditor, the German version of chocolatier, and landed in Marietta, Ohio, where he started a family and his career making fine chocolates. Demand for the sweets grew quickly, and so did the need for more space. Fritz and his wife, Elisabeth, opened a storefront in Parkersburg and continued making chocolates for an ever-growing customer base. They moved again to Vienna for even more space, and that’s where the operation remains today. The business is still going strong, and the couple’s son, Dominique Holl, is now at the helm. Here he shares insight into the past, present, and future of West Virginia’s beloved purveyor of handmade Swiss chocolates. 2001 Grand Central Avenue, Vienna, 800.842.4512, holls.com It was while I was in high school and then college that I began helping in the business, watching it grow and develop, and really thinking this is what I wanted to do with my life. My dad did his apprenticeship with his uncle in Zurich in the late 1930s. When I started working with him, I learned the same techniques and skills that he had 50 years earlier. While it was very valuable to learn those older methods, as the business grew it became apparent pretty quickly that those old methods were not very efficient and that the industry had advanced considerably. We joined a trade association of small chocolatiers, and I took classes taught by Swiss chocolatiers that were using more modern methods. One of the best examples of how we have modernized our operation is in the process of chocolate tempering. Real chocolate requires tempering before use, which can be a lengthy process. The end result when it’s done well is bright, shiny chocolate that snaps when broken into pieces. My father learned to temper using the only method available at that time—tabling. He used this process for years, and I learned it from him when I first started, but it is only practical if you are tempering small quantities of chocolate. As our business grew, we needed more and more tempered chocolate. We have adopted modern methods and equipment that have

allowed us to both improve the quality of our products and improve efficiency. We now sell approximately 1 million individual pieces of chocolate a year and, during our peak production time, we are producing about 12,800 pieces per day. Because we are a Swiss chocolatier, we are committed to using Swiss couverture—the trade name for high-quality raw-ingredient chocolate. We think Swiss couvertures are the best in the world and, luckily for us, our customers agree. Our commitment to not using artificial preservatives to extend the shelf life of our chocolates and to limiting their distribution to our own shops and website allows us to always control the quality. Ours is an exciting business, and what makes it enjoyable for me is the variety of things that I get to make. In the spring we will be dipping chocolate strawberries, in the summer we are making frozen pops, in the fall we are dipping caramel apples. There is always something different to work on. We also have a lot of ideas for new products and flavors that we would like to introduce. We would love to open another retail shop, and we are always working on our website to make it more attractive and user-friendly. There is no shortage of things we would like to do. newsouthmedia.com 35

taste ›› libations

Feeling a Little Infused An old-style cordial with a West Virginia twist enters the craft beverage scene. written by pam

kasey

photographed by carla

witt ford

t’s not often that a new class of beverage comes along. But that’s just how Mountain State Spirits describes its bourbon ratafias: a new class of American cordial. “Most of the cordials or liqueurs out there, you’ll find out they use extracts,” says Mountain State coowner Jeff Schlosser, whose interest in historical beverages inspired the venture. Mountain State’s bourbon ratafias, by contrast, are made using processes developed in Europe several hundred years ago for classic liqueurs like Grand Marnier or Chambord. That includes infusion, Schlosser says, along with proprietary steps he prefers to keep silent about. What he will talk about is the ingredients, which he says are topnotch. The cordials start with a base of bourbon—“America’s finest beverage”—sourced from the renowned MGP distillery. What makes them ratafias is nuts. The Walnut Maple Bourbon Ratafia is made with black walnuts and maple syrup grown and produced in West Virginia. The Hazelnut Honey Bourbon Ratafia is made with West Virginia hazelnuts and honey mostly from West Virginia—Schlosser and partner Kevin Cunningham are working to grow their local supplier base. Both cordials are made by hand in small batches in Mountain State’s facility at a farm in Bridgeport, and both won a silver medal at the New York World Spirits Competition in 2019, their first year on the market. The Hazelnut Honey also took a silver in the 2019 Honey Spirits Competition. Warming, lightly sweet, and earthy, the cordials can be sipped straight or mixed into a bourbon cocktail like an old fashioned. One 38 wvl • spring 2020

of Schlosser’s favorite ways to drink them is mixed with a West Virginia cider, alcoholic or non-alcoholic. “You can make a ‘champagne cocktail,’” he says—“pour a shot or two in a glass and top it off with sparkling cider.” As far as Schlosser knows, Mountain State’s products are the only ratafias produced in the United States. They’re available in liquor stores across West Virginia and, soon, in other states as well. Meanwhile, the partners are concocting new products. Check Facebook for news and upcoming tasting events. wvspirits.com, @mountainstatespirits on Facebook

What is a ratafia? Ratafia is a historical term that’s been applied to several beverages that originated in southern Europe, but in this instance it’s a cordial, or liqueur, made with whole, natural, quality ingredients and flavored with nuts. Mountain State’s ratafias are subtle enough to be sipped or mixed into a cocktail before a meal; they’re also rich enough to be enjoyed as an after-dinner drink—alone, with dessert, or alongside or in coffee.

Gonzoburger â&#x20AC;šâ&#x20AC;š taste

Burger Goes Gonzo

Hit this popular Charleston spot for juicy burgers, thirst-quenching beer, and local art. written by candace photographed by nikki

nelson bowman mills

taste ›› Gonzoburger

40 wvl • spring 2020

TOP 3 BURGERS

#1 GONZOBURGER

#2 BRUNCH BURGER

#3 DESPERADO BURGER

The namesake custom-blend burger, the Gonzoburger, is topped with lettuce, tomato, onion, pickles, American cheese, and Gonzo sauce on a homemade honey brioche bun. Gonzalez says the inspiration for this menu item was the classic backyard burger that you’d find on the grill at a barbecue with family and friends.

The brunch burger is a custom-blend burger topped with applewood smoked bacon, sweet maple bacon glaze, fried egg, and aged cheddar on a homemade brioche bun. Like all burgers on the menu, it’s served with seasoned french fries. In this case, it offers a complete breakfast on a cheeseburger.

This spicy custom-blend burger is topped with applewood smoked bacon, onion rings, sliced jalapeños, BBQ sauce, and pepper jack cheese on a homemade brioche bun. It’s the top choice among those seeking a little extra heat. This was one of the original creations for the restaurant’s menu.

BURGER PHOTOS COURTESY OF GONZOBURGER

iting into a thick, juicy burger at Gonzoburger in Charleston is a mouthwatering experience. It may be the custom-blend beef patty or the locally baked brioche bun. It could be the fresh greens or house-made sauces. One thing is for sure—you won’t find a burger like this anywhere else. From the owners of Mexican restaurant Mi Cocina de Amor just around the corner, Gonzoburger has become a West Side staple. Two years after it burst onto the scene with its upscale burgers and craft beer, patrons are still going back for more. “The concept was to make a really solid burger joint. Just a burger joint. Not Philly cheesesteaks or hot dogs,” say owner Frank Gonzales. “We wanted to fill a void with a local, independent, upscale burger restaurant that incorporated local art and partnerships with the local community.” That burger has always been the star of the menu. It starts with a proprietary grind of meat that includes 50 percent brisket, 47 percent ground chuck, and 3 percent short ribs combined and crafted by Buzz Food Service. The mixture is ground fresh every day. “We wanted to get the right rendering and fat content so that the meat reacts with the flame to achieve a good flavor profile,” Gonzales says. Because many of his customers order their burgers cooked “medium,” Gonzales crafted his mix with a high brisket content that, when cooked to medium, makes for a juicy burger. The next layer features fresh greens, tomatoes, onions or pickles, and cheese. Customers can choose from a large cheese selection including havarti, aged cheddar, and even blue cheese fondue. Special toppings like Applewood smoked bacon, fried egg, or Anaheim green chiles follow. Then a housemade sauce choice—like Gonzo sauce or sweet habanero—pull it together. It’s all sandwiched, literally, between two ends of a homemade brioche bun with a signature “G” swirl on the top. In addition to the artisan burgers, Gonzoburger features craft beer, local artwork for sale, and a gathering spot for the community. “I love everything about Gonzoburger. The place is full of rich tradition and interesting history. Frank and Julia preserved that. And on top of the authentically renovated decor, they added delicious burgers,” says Charleston resident Jim Strawn. Gonzoburger’s menu was created with future franchising in mind. That means you may soon see one near you. 207 West Washington Street, Charleston, 833.464.6696, gonzoburger.com

# Memorable Meals written, photographed, and eaten by

memorable meals ‹‹ taste

nikki bowman mills

ne of my favorite things about traveling is discovering new restaurants or foods. You’ll find me searching everything from ethnic restaurants to local dives and mom and pop shops. Here are three of my most recent memorable meals (and yes, Bacon & Cheese Popcorn can be considered a meal).

Istanbul is no bull Morgantown Istanbul has local Morgantown foodies in a tizzie. This restaurant’s authentic Turkish and Mediterranean dishes are gaining legions of fans. Located at the corner of Patteson Drive and University Avenue in the former home of Pronto Print what it lacks in setting it makes up for with authentic flavors. Try the slow-roasted Doner kebabs—and don’t even think about leaving until you’ve tried the Baklava with a Turkish coffee. W 2995 University Avenue, Morgantown, 304.322.2255, @istanbulrestaurantmorgantown on Facebook

Burgers at Farmers Daughter Capon Bridge It should be no surprise that the best burgers come fresh off the griddle at a butcher shop, but the Farmer’s Daughter in Capon Bridge dishes out burgers that are better than “best.” Maybe it’s the locally sourced meat, maybe it’s the cheese melted to perfection, or maybe it’s the in-house pickled onions, but no matter the reason, this burger is winning all kinds of accolades. If you find yourself in Hampshire County, don’t leave without visiting this part butcher shop–part market part deli. W 2908 Northwestern Turnpike, Capon Bridge, 304.856.2550, @farmersdaughterwv on Facebook

Poppin’ over this popcorn Reedsville My go-to snack food is popcorn. And oh my goodness—Heather’s Sweet Treats of Reedsville is freakin’ amazing. With flavors ranging from the sweet Chocolate Covered Strawberry to Cookies and Cream to the savory Bacon & Cheese or Cajun, these bags of deliciousness will have you buying multiple flavors just to determine your favorites. Don’t be surprised if you can’t pick just one. Visit @simpleandsweetheatherssweettreats on Facebook to see a list of stores. newsouthmedia.com 41

taste ›› North End Tavern & Brewery

121 Years and Counting North End Tavern & Brewery crafts brews for today’s palate. written by buddy photographed by carla

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butler witt ford

he North End Tavern started as a small, neighborhood Parkersburg pub in 1899. Well over a century later, it’s still going strong and is listed by the Brookston Beer Bulletin as the 122nd oldest bar in America. Recognized by several publications as the oldest restaurant in West Virginia, the North End Tavern has grown from the small pub of yesteryear to a thriving restaurant and brewery. Referred to by locals as “the NET,” the North End Tavern is a favorite gathering spot for lunch, dinner, sporting events, and meeting friends for a craft brew. The friendly, casual atmosphere will make you feel right at home as soon as you sit down. The NET is a particularly popular spot for Mountaineer football and basketball games. The NET’s pub-style offerings including the famous NET Burger, considered by many to be the best burger in Parkersburg. Coupled with a batch of beer-battered fries, it’s hard to beat. Unlike typical pubs, this pub’s menu also features a nice selection of German–American fare, including bratwurst (known as the “wurst” of the

NET), braunschweiger, and German bologna. The NET expanded in 1997 into the craft brewing business and changed its name to the North End Tavern & Brewery. It brews three to six different beers each month, all handcrafted on-site and all made from the finest barley malts, cereal grains, hops, yeast, and West Virginia spring water. The beers contain no preservatives and range from Belgian- and Saison-style ales to American ales and West Coast–style IPAs. The most popular beer is Roedy’s Red, the NET’s award-winning, flagship amber ale. But if it’s your first visit, try a flight so you can pick your favorite. The flight includes Roedy’s Red, 5-Way IPA, Dawk’s Porter, Northern Light, WV Wheat, and Berry Wheat. Not a beer drinker? Try the homemade craft root beer. You will not be disappointed. Chris Hopkins heads up the brewing operation at the NET. Originally from Parkersburg, he’s brewed professionally since 2008. Hopkins is a 2000 Siebel Institute of Technology brewing school graduate and completed an apprenticeship with

Mendocino Brewing Company in California. He managed the quality control department for the company before returning home to West Virginia. The brewery at the North End Tavern is West Virginia’s oldest continuously operated brewery. When it opened in 1997, Parkersburg did not have much of a craft brew market. Miller Light and Budweiser drinkers dominated the clientele, and it took a while for the craft brew scene to take hold. It wasn’t until about a decade later that interest in craft beers started to grow. In addition to beer from other West Virginia breweries, the NET carries a variety of regional and national craft beer brands. None of the NET’s taps dispense mass-produced beer any longer, but patrons who prefer those brews can still order them in cans and bottles. 3500 Emerson Avenue, Parkersburg, 304.428.5854, netbrewery.com newsouthmedia.com 43

EAT + DRINK + BE LO CA L |

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this ‹‹ taste

Ramping Up for Spring Pickled or blanched, roasted or raw—West Virginians’ love for ramps runs rampant. Come springtime, foragers take to the

woods, shoppers head to farmers markets, and chefs sharpen their knives. It’s quite the craze, all for a humble little onion. But not without good reason. More oniony than a leek, more garlicky than a scallion, ramps are surprisingly versatile. They pack a punch when blended into butter or add a savory kick when mixed into muffins. Don’t just take our word for it, though. Try your hand at some of our favorite ways to dine on this Appalachian delicacy. written by jess

walker food styled and photographed by carla witt ford

taste ›› this

this ‹‹ taste

Ramp Chowder 2 tablespoons bacon fat or butter ½ cup ramp bulbs, roughly chopped ½ cup ramp greens, roughly chopped 3 large russet potatoes, peeled and diced 4 cups chicken or vegetable broth Salt, to taste ⅛ teaspoon white pepper 2 cups heavy cream 2 cups sharp cheddar cheese Crumbled bacon, for garnish Shredded cheese, for garnish Ramp greens, for garnish 1. In a Dutch oven or heavy-bottomed pot, saute ramps over medium heat in bacon fat or butter until soft. 2. Add potatoes, broth, salt, and pepper. Cover and simmer for 20 minutes or until potatoes are tender. 3. Add heavy cream and shredded cheddar cheese. Stir to combine. Cook over low heat until the flavors meld. 4. Let the chowder stand for 30 minutes to an hour so it thickens. For an even creamier soup, blend 1 or 2 cups of cooled soup in a blender until smooth and add it back to the pot. 5. Before serving, gently reheat chowder. Garnish bowls with bacon, shredded cheese, and ramp greens. yield: 4 servings

Ramp Butter 4 ounces ramps, cleaned and rinsed 2 sticks unsalted butter, cubed 1/2 teaspoon lemon zest 1 teaspoon salt 1. Bring a pot of water to boil. Fill a bowl halfway with ice water. Toss ramps into the boiling water and cook for 30 seconds to blanch. Using a slotted spoon, quickly remove ramps from boiling water and dunk into ice water to halt their cooking. Drain ramps and pat dry. 2. Pulse ramps, butter, lemon zest, and salt in food processor until well combined, about 30 seconds. 3. Divide butter mixture in half and wrap each half in a sheet of plastic wrap. Roll and shape each into a log. Twist ends of plastic to close. 4. Place logs in resealable plastic bags and freeze. Slice off rounds of butter as needed. newsouthmedia.com 47

taste ›› this

Sauteed Ramps with White Beans on Toast 4 ounces ramps, diced 2 tablespoons olive oil, plus more to taste Juice from 1 lemon 1 cup cooked white beans ¼ cup parsley, chopped Salt, to taste Black pepper, to taste 4 slices toast 1. Heat olive oil in large pan over low heat. Add ramps and sweat them for 5 minutes. 2. Over medium-high heat, add lemon juice. Stir and scrape brown bits from the bottom of the pan. 3. Add white beans and cook for 2 minutes, or until heated through. Add parsley and season with salt and pepper. 4. Serve warmed beans on toast of your choice. Drizzle with olive oil to taste. Leftover beans can also be served over risotto or grits. yield: 4 servings

this ‹‹ taste

Grilled Asparagus with Ramp Dressing ramp dressing 1 bunch ramps, coarsely chopped ½ lemon, juice and zest 3 tablespoons olive oil Salt and pepper, to taste grilled asparagus 1 bunch green asparagus Olive oil, for brushing 2 burrata or mozzarella cheese balls, patted dry 1. Puree ramps and olive oil in blender until fully combined— the oil should look green. Season with lemon juice and zest, salt, and pepper. 2. Trim asparagus and brush with olive oil. Roast asparagus over grill or griddle pan until tender, about 2 minutes per side. 3. Remove asparagus from heat and cut into bite-sized slices. Arrange asparagus on a plate. Top with burrata or mozzarella cheese, and drizzle with the ramp dressing. yield: 4 servings

Creamed Ramps ¼ cup unsalted butter ¼ cup all-purpose flour ½ cup milk ½ cup heavy cream 4 ounces ramps 4 ounces baby spinach, chopped ½ cup grated parmesan cheese 1. Melt butter in pot over medium heat. Add flour and cook, stirring for 2 minutes. Gradually whisk in milk until mixed well. 2. Add cream, ramps, baby spinach, and parmesan cheese. Stir to combine. Cook briefly until ramps are soft. Serve as is or spoon over toast. newsouthmedia.com 49

taste ›› vittles

The “Yum” Factor Try this interesting vinegar concoction on—well, anything.

written by holly

leleux-thubron

ears ago, when Liz Abruzzino first started making her ramp tarragon vinegar, her husband, Frank, didn’t want to admit that he liked it. Now if you ask him, he’ll tell you a splash or two of the vinegar on a bowlful of baby greens is one of the best things he’s ever eaten. They make gallons of the stuff, Abruzzino says, and let it steep for at least a month. They use it at home in any recipe that calls for the bright flavor profile of vinegar, from cooking down greens to pickling asparagus. The couple own Hawthorne Valley Farms in Harrison County and used to be regulars at area farmers markets, selling goods including their ramp vinegar. They’ve since retired, but you can still get a bottle or two of this delightful concoction if you ask Abruzzino nicely. She says the best thing to do is reach her by phone to see if she has any bottles on hand. Clarksburg, 304.622.0630

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Live

E XPLORING THIS E X TRAORDINARY PL ACE WE CALL HOME

NIKKI BOWMAN MILLS

History at Home

Opulent historic homes, a lodge like no other, and a market in Huntington is resurrected. Joshâ&#x20AC;&#x2122;s own creation PICTURED: ONE ROOM SCHOOLHOUSE NEAR REED'S MILL, SECONDCREEK, PAGE 52. newsouthmedia.com 51

live ›› history

The Daily Grind At Reed’s Mill, history is best served warm, with a pat of butter. written by katherine

bowman mills

CARLA WITT FORD

photographed by nikki

pyles

history ‹‹ live

long Second Creek in rural Monroe County stands Reed’s Mill, one of West Virginia’s last remaining historical gristmills. Built in 1791 by Archiball McDowell, the mill was sold in 1914 to the Reed family, who have owned it to this day. But the dates aren’t really what’s important, says owner Larry Mustain. It’s the stories that count. “There’s a broom factory in the back of the mill, and the old broommaker Everett Hogsett always used to say that, if you want people to care about history, you’ve got to have good stories to go along with it,” Mustain says. And the small community of Secondcreek is full of them. Reed’s Mill has been in continuous operation since it was built more than 200 years ago. Its purpose back then was grinding cornmeal and wheat flour for both local folks and mail-order customers, some as far away as Alaska. The slow grinding of the grains and kernels transports customers to a simpler time, when gristmills weren’t just places to buy niche varieties of flour and cornmeal—they were gathering places for entire communities. Since 1914, the Reed family has passed down ownership of the mill and, along with it, the stories of Secondcreek. “My uncle, Aubrey Reed, owned the mill for roughly 70 years,” Mustain says. “He was a one-man operation, and he stayed busy. People would come on days

they knew things were slower so they could sit and talk. We always had a fire in the stove in the office, so in the wintertime people would congregate there. In the summer they’d come sit on the porch.” That porch has since been enclosed, along with other upgrades and expansion projects Aubrey Reed undertook in 1949. But folks never stopped gathering. Over the years Mustain has sold locally made apple butter, his own honey, and vegetables from the family garden, bringing local residents to the mill as well as tourists from nearby Lewisburg. In recent years, he downscaled his work to care for his wife, Frances, who passed away in 2018, and since then he has stuck to the staples: cornmeals and flours. These days, he keeps busy restoring a one-room schoolhouse nearby. It’s not always shopping that brings people to the mill now—it’s seeing what 83-year-old Mustain’s up to. “When we’re out there working, people will stop and visit and talk politics, just like it always was,” he says. Mustain grew up shelling corn for his uncle, fishing in the millpond, and exploring the 300-plus acres of farmland around the mill. His uncle taught him how to run the mill, and he learned local folklore from neighbors like Hogsett, who was born before the Civil War. When he’d help plow Hogsett’s farmland, he’d plow up cannonballs.

“I asked him if there’d been a battle here at Secondcreek, and he said no,” Mustain recalls. “But armies would come through little communities like this and commandeer horses. Some of the old men, who were too old to be away fighting, got themselves a cannon, and they’d practice shooting it into the field from up on a hill. They thought they could scare away the rebels—or the Yankees, whichever—if they could fire that cannon and make a loud noise. They never put it to use, but they got in some good practice.” At 16, Mustain moved from Secondcreek to Newport News, Virginia, where he met Frances. Over the following two decades, he worked as a teacher and school principal in Virginia, California, Michigan, Indiana, and Illinois before moving back to Secondcreek in 1975 with Frances and their four children. In 1989, when his uncle passed away, Mustain took the reins at Reed’s Mill. All those years working there paid off— Mustain knew just what to do, from how to operate the stone grinders and where to get parts for the turbines to how often the millpond needs to be cleared of mud and silt and even down to the specific formula for the family’s heirloom Bloody Butcher cornmeal. “All that stuff, it’s just in me,” he says. Bloody Butcher corn is an open-pollinated corn, meaning you can reuse the seed over and newsouthmedia.com 53

live ›› history

over. The corn that Mustain plants and grinds is from seeds that date back to his fourth greatgrandfather. You can’t spray Bloody Butcher with pesticides; if you do, it’ll rot. And you have to get the combination exactly right—so many ears of red, so many ears of white, so many orange, so many speckled—or else the cornmeal will turn out wrong. It’s unlike anything you’ll find on a grocery store shelf. “Most of these big mills are grinding on metal burrs, and it’s a totally different process,” Mustain says. “It’s quicker, but it strips away the hull and germ. My uncle always said that when you do that, basically all you’re selling is cornstarch, not cornmeal.” In addition to Bloody Butcher, Mustain grinds white and yellow hybrid corn, which both produce a finer, softer cornmeal, as well as Hickory King White and Hickory King Yellow openpollinated corn. He grinds a couple of varieties of wheat flour, too, as well as buckwheat. Every once in a while, customers will bring in corn they’ve grown themselves and Mustain will grind it for them, just like his uncle used 54 wvl • spring 2020

to do. It’s good, Mustain says, seeing folks growing their own food again, or at least caring where their food comes from. Beyond the buckwheat and Bloody Butcher, there’s one other thing that draws people to the mill. “The problem with running a mill that’s over 200 years old is that people think I must be over 200 years old, too,” Mustain jokes. Folks will travel to Secondcreek knowing their family once lived in the area and ask Mustain to tell them about their relatives and ancestry. He may not have the answers, but he’s happy to show them around. In fact, he says, he hopes to soon be able to take people on driving tours to experience the region’s history, from the nearby C&O Canal town of Ronceverte to the Sweet Springs Hotel and the Mennonite community at Gap Mills. Mustain says the one-room schoolhouse on the property will be open for visitors this spring. “There’s a lot here,” he says. Of all the stories surrounding Reed’s Mill, the most famous is the time Mustain’s uncle turned away the president of the United

States. Local legend has it that during one of President Dwight Eisenhower’s golfing trips to The Greenbrier, the president decided he’d like some stone-ground cornmeal. His chef drove to Reed’s Mill, and Aubrey Reed turned him away. Whether for the president or not, it wasn’t his cornmeal-grinding day, Reed told him, but he’d be glad to sell him some the next day. “I can’t say for sure if that story’s true, but it does sound like my uncle,” Mustain laughs. “My grandmother always said if it had been a good Democrat like Roosevelt or Truman or Jimmy Carter, he would’ve ground the cornmeal for him.” Come for the history and stay for the cornmeal, or come for the cornmeal and stay for the history. It doesn’t matter to Mustain. He just hopes you’ll stick around for a story or two. 1250 Secondcreek Road, Secondcreek, 304.772.5665

live â&#x20AC;şâ&#x20AC;ş away

Finding the Four Fillies A hidden gem in Peterstown has become a popular venue for all types of events. written by leah photographed by nikki

nestor

bowman mills

away ‹‹ live The owners of Four Fillies Lodge have nurtured and groomed the outdoors into a serene and picturesque escape. The barn is elegantly rustic, with adjoining outdoor spaces. The cabins are charmingly decorated.

COURTESY OF FOUR FILLIES LODGE

ucked behind a residential area in Peterstown sits a unique wedding and events venue just waiting to be discovered. Four Fillies Lodge is a getaway that seems as if it sprang from a fairytale. Perfect for weddings, corporate retreats, or family reunions, it offers multiple distinctive settings for gatherings, including a 5,500-square-foot barn and several picnic shelters along with six updated 1860s log cabins for lodging—all on 80 wooded acres crisscrossed by a creek and walking trails. It’s private, yet close to town and surrounding destinations. Carlin Hage owns the property with her parents, Angelo and Danae Petreccia, and her three sisters. The Petreccias aren’t from West Virginia and live primarily in Fort Lauderdale, Florida. But they went on a search for a

vacation home five years ago, happened upon the Peterstown property, and instantly knew it was everything they wanted. The lodge and venue were inspired by the family’s many years of traversing the country in their RV. “We’d see really neat resorts out West, and we thought it would be so cool to have a resort one day,” Hage says. “We actually came up with the name on one of our RV trips. When we found the property, we thought it would be a fun place for us to get away and have our own cabins.” They built the barn for family weddings, and news of the secret spot soon spread to other West Virginia couples planning their own big days. Event hosts Jill Ballard and Janet Miller run the property for the Petreccia family. Both women are from Peterstown and have worked at the hidden treasure for about four years.

Guests can stay in any of the six cabins, each tastefully decorated with a different theme: hunting, cowboy, boathouse, and fishing. Each cabin is fully stocked with necessities, plus amenities like cozy fire pits filled with wood ready to burn. “They all have their own classic character and charm about them,” Ballard says. The cabins are tucked in an area that resembles a country village in close proximity to the barn, the main area for receptions, but the property includes multiple ceremony sites that make magical backdrops for weddings. The unique Castle Ruins site, built in 2018, is where Sawyer Cooprider, Hage’s youngest sister, got married. Ballard says the Castle Ruins were designed and built to evoke the atmosphere of an old church or small castle fighting nature for its place in the world; newsouthmedia.com 57

live ›› away A cluster of cabins resembles an old Appalachian village. There are cabins that fit every need. The Red Roof Barn serves as a backdrop for gatherings and houses a workout facility. The Castle Ruins is the newest outdoor wedding venue.

nature is winning but leaving incredible beauty in its wake. “I love to watch the guests come in,” Miller adds. “They’ve never seen it, and they’re always breathless.” Its uniqueness has made it a popular ceremony site for West Virginia couples. The Mill House is the newest structure in the works at the Four Fillies Lodge. The family purchased adjacent property on which an old millhouse is located. Renovations are underway, wheel and all, incorporating a farmhouse style for the interior. “It is such a compliment to know that the owners that purchased this property and built this venue, they’re not from here,” Miller says of the Petreccia family. “How nice was it that they chose West Virginia? They came in, and they saw the beauty and saw what could be 58 wvl • spring 2020

made out of this property. It’s brought a lot to Peterstown, it really has.” The town itself is centrally located to places like Lewisburg, Union, Fountain Springs Golf Course, and Organ Cave, so guests can use it as a jumping off point to visit nearby attractions. The family and staff are working hard to increase tourism in the area, Miller says. “It’s nice to see someone not only take an interest in our town, but add to it.” The Petreccia family has made a significant investment in Peterstown, both as entrepreneurs and as tourists themselves. They spent last Thanksgiving at the Four Fillies Lodge with about 30 family members, enjoying the property, the cabins, and the company. It’s what they do every other year for Christmas and Thanksgiving, Hage says.

“Two years ago and this coming year in July, we’ll do a big family reunion with my dad’s family, and we’ll have 70 or 80 people come. They’re from Canada, from California, from Italy, from all over. It’s a huge family reunion,” she says. “And we’re bringing them all to West Virginia. We want to help build up the town, bring new things, and bring more business here.” Four Fillies Lodge is accomplishing all those things. It’s more than just an asset to the state—it’s a magical and unique place that will leave its mark on your heart. 219 Clyde Rule Street, Peterstown, fourfillieslodge.com, @fourfillieslodge on Facebook.

home marketplace

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creatively â&#x20AC;šâ&#x20AC;š live

The Art of a Wandering Bird A unique blend of makers and mediums come together in Lewisburg. written by leah photograped by

nestor

nikki bowman mills newsouthmedia.com 61

live ›› creatively

rtist Jorn Lynae Mork’s inspiration isn’t from photographs or other works of art. Rather, it’s from memories of her travels and her own imagination that she says just have to come out. She’s been to Peru twice, and she says those adventures have affected her work in subtle but significant ways. She now adds independent gallery owner to her resume as the proprietor of Wandering Bird Gallery in Lewisburg. Mork is originally from Minnesota. She lived in Florida, averaging 28 shows across the country each year. She moved to West Virginia for its prime location—almost equidistant from Chicago, New York, Florida, and the Washington, D.C. area. “It was a good place to come. Plus, it was beautiful, and I fell in love with Lewisburg.” There’s just something about Lewisburg, for her. It’s small and everyone says hello. “It felt like I was home.” 62 wvl • spring 2020

“It was a good place to come. Plus, it was beautiful, and I fell in love with Lewisburg.” jorn lynae mork

Mork was the director of Tamarack for three years and curated a gallery at The Greenbrier for a similar period. She decided finally that it was time to stop traveling to shows and purchased the former Washington Street Gallery in Lewisburg. She opened Wandering Bird Gallery to the public in October 2018. Wandering Bird isn’t just a name. Her intention with the gallery, she says, is to have a space where people can come in, hear the birds singing, and calmly take in all that’s in front of them. She also wants

to show other artists’ work that might not fit criteria for showings in other galleries. “I’m just trying to have a certain feeling. I don’t know what that is, but when I see it I know it.”

Birds of a Feather

Sometimes, John Wesley Williams wishes he’d chosen a less heavy medium for his art. He’s been making furniture since the mid-1970s, and his pieces fit in perfectly at Wandering Bird Gallery. “I was constantly accused of making ‘ax-handle furniture,’ which I think, you know, they actually

meant as an insult. I took it as a compliment,” he says. “You know, an ax handle is a very comfortable thing to hold in your hands, and wood is a beautiful tactile material.” That’s where his inspiration for design comes from—a revelation years ago that this medium was incredibly tactile and could make such beautiful things. When people look at furniture, they typically run their hands over it, so Williams avoids right angles and focuses on curves. He says his pieces are somewhat conservative, but the sculptural elements are always a surprise. Williams and Mork met in Florida and swapped opinions and thoughts on each other’s work. They eventually teamed up on exhibitions and showings in the same galleries. Now they’re together again at Wandering Bird. Mock’s connection with Williams led to her connection with Douglass Chadwick, a photographer who now shows his work at the gallery, too. Chadwick came to West Virginia after school. He began working in journalism and continues to do commercial work. His pieces at Wandering Bird Gallery showcase

what he finds traipsing through the West Virginia woods. He focuses on showing the state’s highlands, woods, streams, and rivers in a slightly different way. Mork is happy to have them both, and there are still others. Her focus on different and unique has led to a diverse compilation of art by herself, Williams, and Chadwick along with mobiles by Bud Scheffel, jewelry made by Mork and by Paul Walsh, pottery by Matthew Hyleck, and Jan Heath’s linocuts and Peruvian weavings. The gallery will also soon feature glassmaker Charlene Behrens and potter Ron Korczynski’s ceramics. All of these makers and their work share the same quality and aesthetic that Mork has held close in curating Wandering Bird Gallery.

A Slice of Stability

Lewisburg is in Mork’s heart, and it seems her gallery has quickly found a place in the heart of the community. Lewisburg has become an arts-focused place, Mork says, and its designation as an arts community attracts visitors who are interested in art. Making

sure there are vibrant and thriving galleries in the area is vital. For her, making sure Wandering Bird Gallery is not only unique but welcoming is her mission. With intention and creativity, she has designed a space where people can come to see thoughtful and high-end art without feeling intimidated. “I want people to be able to walk through the doors and, for a moment, leave that chaos behind and get grounded. Mostly, to kind of remember that connection that they have. That’s what all of our work is about,” she says. The name—Wandering Bird Gallery—is more than an art gallery. It’s not so much a description as it is a fact of life. “Birds are always there. When you move from place to place, it’s that bit of stability that you can find them anywhere.” 934 Washington Street West, Lewisburg, 304.646.2268, wanderingbirdgallery.com newsouthmedia.com 63

live ›› local

It’s Got Options

At The Market in Huntington, a big-city concept meets small-town ingenuity. written by katherine photographed by nikki

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pyles

bowman mills

local ‹‹ live

“I

The Market is one of Huntingon’s hottest spots to grab a bite.

can’t believe I’m in Huntington, West Virginia.” It’s a phrase you hear often at The Market, and it’s easy to see why. The polished concrete floors, exposed brick walls, and industrial aesthetic feel like a much larger city. And the eclectic tenants, which range from a trendy boutique to an old-fashioned ice cream parlor and an upscale Greek restaurant, aren’t what you’d expect to find in downtown Huntington. But if you ask lifelong residents Jim Weiler and Philip Nelson, whose real estate investment company Capital Venture Corporation developed and owns the space, The Market is as Huntingtonian as it gets. “Huntington is truly progressing,” Nelson says. “It’s busy. It’s enjoyable. It’s got options.” Inspiration for The Market came from a number of places—like Louisville, where Weiler first saw backs of buildings transformed into storefronts and alleys transformed into inviting walkways. Philadelphia, where Nelson would visit his youngest daughter at college and they’d make it a point to stop at the iconic Reading Terminal Market. In Columbus, there’s North Market. In Lexington, there’s The Barn. “We had a clear vision for what we wanted at The Market, because we had experienced it,” Weiler explains. “We wanted businesses that would complement each other, not compete. We wanted common seating areas that gave people a choice. We wanted something family-friendly. If you don’t want a hot dog from Charlie Graingers, you can get a salad or pizza at Fuel Counter or grab something healthy at Butter It Up and still sit and eat together.” Although street parking is available in front of the building, most guests park in the lot behind The Market. It’s a straight path from the rear entrance to the front, making The Market not only a destination in its own right, but also a passageway connecting Huntington’s downtown areas. When Nelson and Weiler approached city leadership about their plans, it was a no-brainer. “Our tagline in Huntington is, ‘Make no little plans,’” says Mayor Steve Williams. “Jim and Phil made no little plans.” Weiler and Nelson’s outside-the-box thinking has helped shape a downtown that is emerging as a true gathering place, he says. It has given residents as well as visitors to Marshall University and folks attending events at the nearby Mountain Health Arena a place to come together, socialize, and share ideas. The Market isn’t just a trendy concept; it makes financial sense, too. “With common seating areas and common restrooms, businesses can operate for a whole lot less money than they would with a storefront,” Weiler says. “They don’t have to pay a fortune in rent—they just have to have a good product.” Because of that, Weiler and Nelson were able to approach local entrepreneurs newsouthmedia.com 65

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salad, and sandwich bar; and The Hip Eagle, a women’s clothing boutique. Every space but one was filled within six months, and the final space was filled soon thereafter when Hines opened Dang Good Cinnamon Rolls and Waffles, serving up specialty cinnamon rolls, waffles, and sandwiches. There was never a “For Lease” sign in the window, Weiler says. Tenants were sought and secured intentionally to create a lively mix. “These tenants who rent from us and work together are what make The Market great. They’re the ones with the ideas and visions and unique products. We’re just the incubator. The reward for us is watching these folks grow and be successful in the things they’ve always wanted to do.” To many, The Market represents the city’s hip, progressive future. But it’s also a nod to the past. The west side of The Market—where small chains Charlie Graingers, Peace, Love & Little Donuts, and Hwy 55 Burgers, Shakes & Fries are located—occupies a space

KATHERINE PYLES

and independent businesses that were too small for Huntington’s huge historical buildings but just right for their vision. The first business they approached was coffee shop and farm-to-table eatery Butter It Up, and owner Andrew Hines agreed to open his new location at The Market’s front entrance. Other vendors set up shop soon after—like beloved ice cream maker Austin’s at The Market, natural grocery store Tulsi at The Market, and Wildflower Gift Gallery, which sells locally made art and gifts and was the first to officially open to the public. Restaurateur Yiorgie Alexandropoulos was invited to open a fast-casual Greek restaurant, but instead saw the mezzanine level as the perfect space for his upscale Greek fusion concept Navarino Bay. Other vendors include a craft beer and wine shop named Bottled Up; Fuel Counter, a build-your-own pizza, Find the perfect gift at Wildflower Gift Gallery. From sandwiches to salads to cinnamon rolls, you’ll find many food options. Navarino Bay dishes out Greek fusion food upstairs at The Market.

known to most Huntingtonians as “The Bazaar building,” because a discount store called The Bazaar was located there from 1961 to 2005. Another word for “bazaar” is, of course, “market.” Across the street was the original location of the City Market, which served customers for upwards of 50 years beginning as early as the 1910s. And during The Market’s construction, Weiler was surprised to see the building’s steel beams stamped with “J. J. Weiler & Sons,” the steel company his own great-grandfather started in the early 20th century. Still, The Market does symbolize a new direction for Huntington, and even for Nelson and Weiler, whose investments until now focused primarily on residential properties and office buildings. “I love to renovate buildings, and developing office space is exciting and fun,” Nelson says. “But there’s nothing more enjoyable than sitting down with your friends and neighbors and sharing a lunch together. That’s what’s rewarding, seeing folks enjoying their time in downtown Huntington and knowing we’ve played a part in it.” Despite being busy with other projects, Weiler, who is broker/owner of RE/MAX Realty Consultants, and Nelson both enjoy spending time at The Market. “I love being there,” says Nelson. “I love watching folks interact with each other and watching families come in with their children. I love watching kids play cornhole outside. People come to listen to the live music; they bring their dogs in to take a sip from the water bowl. Students come in with their computers and work. There’s just a diversity of folks interacting there all the time. That, to me, is how you define the vibrancy of a downtown.” 809 Third Avenue, Huntington, 304.697.2787, @themarkethuntington on Facebook

live ›› out loud

WVU President Gordon Gee talks shopping, higher education, and his sports career that never was. interviewed by holly

leleux-thubron

COURTESY OF WVU RELATIONS

Must-Haves: A Sense of Humor and a Bow Tie

out loud ‹‹ live

e’s as charismatic as they come. His smile is infectious. And people just want to be near him. When he talks, people listen, and he cares deeply for the state of West Virginia and her people. He also really loves bow ties. In fact, they’re his signature look. Gordon Gee is his name, and he’s currently serving a second term as the president of West Virginia University. The first stint in the Mountain State for this Utah native was back in 1980, when Gee was appointed university president by the WVU Board of Governors. He remained at the helm for five years before moving on to leadership posts at four other universities across the country. He retired in 2013 for about four months before charging full steam ahead for a second go-round at WVU. He embodies living out loud and he shares his thoughts here on a few things—some predictable questions for a college president, and others only Gee could answer. Up first, what’s the big deal about the bow ties? Tell us about the very first bow tie you’ve ever bought. Are there other items besides bow ties that are your favorite to shop for? Gordon Gee: At 15, I sat next to a gentleman wearing a bow tie in my eye doctor’s waiting room. It immediately struck my fancy, and the man wearing it was kind enough to indulge my curiosity, even removing it to show me how it worked. After my appointment, I begged my father to take me shopping. We went across the street to Auerbach’s, a Salt Lake City department store. I bought a bow tie, and the rest is history. I like shirts. I love shoes and fun socks. Let me put it this way—I love to shop. My daughter, who also loves to shop, accuses me all the time of corrupting her. Instead of fishing or hiking or something, our main father–daughter bonding activity was always shopping.

COURTESY OF WVU RELATIONS

You were retired for four months. Tell us about those months. GG: I could say that it was boring, since I am used to constant work and activity. Actually, it was a time for me to be self-reflective. I did a lot of thinking about what I had learned in my career, and that reflective period has made me better at what I do here. When I came to WVU, I resolved to be brave in confronting all challenges. How do you do it? What keeps you going, and where do you find the energy to be the

engaging, magnetic, and wildly popular college president that you are? GG: I do not believe anyone could do a job like this without being motivated by something larger than the job itself. For me, it is the joy of students, the joy of wonderful colleagues, and a belief in the calling that WVU has—making life better for our students and citizens. What are your thoughts on the state of higher education in West Virginia? How must WVU change in the next decade? GG: The Higher education is in flux, especially in this state, due to demographic change. Many of our small institutions, especially, are immensely challenged. We need to make sure we have a higher education system that is working at a high level, keeping people here and inspiring them to stay in West Virginia after graduation. At WVU, we must avoid living by the mantra that we are good and can continue operating in the same way we always have. Our new mantra is that the world is changing,

and we must change, too. McKinsey & Company estimates that automation could displace 400 to 800 million people around the world by 2030 and force them into new career paths. In higher education, we cannot keep training people for jobs that will no longer exist. We have to totally reinvent ourselves to remain competitive and relevant. Change can be frightening, but that is OK—fear is a good motivator. You’ve said your return to WVU was your calling and your chance to pay it forward. Can you elaborate on that sentiment? GG: I wake up every morning excited to serve West Virginians. My connection with this university is special, because it gave me my first opportunity to lead at a young age, and I will always be grateful for that. West Virginians have always been warm and welcoming to me, and I count many among my lifelong friends. I am pleased to pay what I have been given forward by helping today’s young people build their own leadership skills and inspiring friendships. newsouthmedia.com 69

GG: I would say my sense of humor is my strongest attribute. Like most people, I think I have the hardest time maintaining a thick skin. At this point in my career, I am used to being criticized at times, but it is very hard to hear people criticize family members or other people who I greatly admire in ways that are unfair. How can we get young people reading and writing more? GG: Teachers should have them put their cell phones in a basket when they enter a classroom, and parents should do the same during family dinners to make engaging in family conversations a priority. Creating a stimulating environment for reading and thinking must be a family affair. What is one book that you think every West Virginian should read? What is one book that you think every college student should read before graduation? GG: I would encourage every West Virginian to read Educated by Tara Westover, which is our WVU Campus Read this 70 wvl • spring 2020

year. The author received only occasional homeschooling from her survivalist parents but managed to educate herself enough to enter college and eventually earn a Ph.D. from Cambridge University. The book reminds us that education transforms lives. I think college students ought to read Cardinal Newman’s book The Idea of a University. It gives an inspiring view of what they have been doing in college and why they are pursuing higher education. What do you think is the importance of learning a second language and traveling abroad for anyone in life, especially for West Virginians? GG: Traveling abroad has been very powerful in my own life. Like many of our WVU students, I came from a very small town and rarely traveled outside it while growing up. As a young man, I went on a mission to Germany for the Mormon Church, and the experience helped me learn two new languages and shaped the worldview I still hold today. Today, traveling is more important than ever, because technology is making the world ever smaller. If we do not experience the wider world and grow comfortable in the wider world, we will be overwhelmed by isolation.

Do your Eagle Scout skills still come in handy? GG: What I learned as an Eagle Scout is that it is important to have a goal and fulfill it, and that is still very relevant to me today. What are some of your favorite things about living in West Virginia? GG: I love the warmth of the people and the lack of arrogance, the widespread sense that we all have something to contribute. And I have come to love the Appalachian culture—the music, art, storytelling, and other creativity endemic in that culture. Is there a question that you never get asked that you wished you did? GG: The question I have never been asked is, “Why didn’t you play point guard for the NBA?” There will come a day when someone will be chosen to fill your role. What will be your legacy? GG: Of course, you always want to leave an institution better than you found it. Really, I hope the next individual who leads here will inherit an institution that is on the edge of discovery and is forward-thinking about higher education, rather than one that is looking in the rearview mirror constantly and always one generation behind in the needs it is serving.

COURTESY OF WVU RELATIONS

You’ve said it takes three things to be successful as a university president: thick skin, a great sense of humor, and nerves like sewer pipes. Which is your weakest attribute, and which is your strongest?

in lovely spaces ‹‹ live

Homes with History An appreciation for iconic mansions across the Mountain State.

T written by jess

walker

photographed by nikki

bowman mills & carla witt ford

he creak of wood, the sandpaper feel of brick, and the faint smell of dust and memories—historic homes give us countless occasions for wonder. Many mansions of decades past have faded from West Virginia’s horizon, but some stand resolute, testifying to years gone by.

live ›› in lovely spaces

Blennerhassett Mansion

At Blennerhassett Island Historical State Park, reenactors’ petticoats whisper along gravel paths and horses’ hooves clip-clop amongst trees. The centerpiece is a stately mansion that could rival Mount Vernon. But this peaceful paradise was once the site of an infamous conspiracy. In the late 1700s, Harman and Margaret Blennerhassett settled on the island, where they lived a life of opulence. That is, until former vice president Aaron Burr arrived. Burr persuaded the Blennerhassetts to join his efforts to establish a new nation, independent from the young America. The scheme collapsed, a militia ransacked the home, and the Blennerhassetts abandoned the island. The original house burned down, but the current mansion is reconstructed on its foundation. Visitors can walk, bike, or take a carriage ride around the island, which is open from May through October. wvstateparks.com 72 wvl • spring 2020

in lovely spaces ‹‹ live

Purchase Beautiful Bluefield at David’s Downtown in Bluefield or by calling 304.952.1284. $55

Bramwell’s Millionaire Row

Where did 19th century coal barons go when they felt like a million bucks? Bramwell, of course. This small town used to be home to the most millionaires per capita in the entire United States. The coal barons may now be only memories, but their elegant estates remain. The copper roof on the Edward Cooper House—one of the first of its kind— glitters green, and turrets rise from the Isaac T. Mann House. Except for a few B&Bs, most of the homes are private residences. However, they’re open to the public twice a year: once during the Christmas season, and once in the spring. 2020’s spring tour is June 13. visitmercercounty.com

Adaland Mansion

As the nation was reconstructed after the Civil War, 19th century landowner Augustus Modisett was doing some construction of his own. His lavish Greek Revival mansion, built in part by the farm’s emancipated slaves, rose among the hills of Philippi. Elegant walnut woodwork runs throughout the 23-room home. The mansion didn’t earn its current name, though, until the 1920s, when Ira Robinson, a former justice of the state’s Supreme Court, purchased it and named it after his wife, Ada. Today, the home and the property’s original barn have been restored to their former majesty. Adaland is open for tours from May through December. The gorgeous gardens also often serve as the backdrop for wedding celebrations. adaland.org newsouthmedia.com 73

CARLA WITT FORD

Spring Forward Take advantage of the extra hour of sunshine by exploring West Virginia. written by Jess Walker

day always consists of 24 hours. However, come winter, it sure seems shorter. The clock might say 5 p.m., yet the early darkness begs the question, “Is it bedtime yet?” Never fear—Daylight Saving Time is here. A few lost minutes of sleep is a worthwhile price to pay for the sun to shine well past dinner time. Make the most of it with these activities around the Mountain State.

Climb 122 steps at West Virginia’s only lighthouse.

Lighthouses are a common sight up and down the East Coast. Not so much in a landlocked state like West Virginia. The Summersville Lake Lighthouse is the charming result of a community effort to revitalize a damaged wind turbine column into a working lighthouse—not nautical, but aeronautical. After a steep climb to the top of the more-than-100-foot tower, take in the gorgeous panoramic views of Summersville Lake. The lighthouse is open daily 9 a.m. to 6 p.m. April through October, with sunset tours also available. summersvillelakeretreat.com

Go mining for fun.

Coal runs deep into West Virginia’s past. Learn all about it at the Beckley Exhibition Coal Mine and Youth Museum. Open until 6 p.m. beginning April 1, the Exhibition Coal Mine offers an underground tour deep into the pitch darkness of a vintage coal mine. Then, spend the rest of the daylight before dinner exploring the coal camp where miners and their families would have lived and worked. beckley.org 76 wvl • spring 2020

Toss a frisbee.

Grand Vue Park in Moundsville is the ultimate destination for frisbee enthusiasts. Three disc golf courses with varying difficulty levels means there’s one fit for the whole family. And when the weather warms up for good, your frisbee won’t be the only thing catching air at Grand Vue Park—the Aerial Adventure Park includes a zipline and a ropes course for sky-high weekend fun. grandvuepark.com

Start gardening.

Chances are you haven’t thought about your yard since you took down the Christmas decorations. Spend these extra minutes of sunshine tidying your flower pots and garden beds. If you’re in short supply of gardening goods, Charleston’s Capitol Market is a hub of indoor and outdoor wares. Grant County Mulch is a local purveyor of mulch and soil, too.

Hit the rail-trails.

Once a 78-mile railroad, the Greenbrier River Trail offers hikers, bikers, dog walkers, and horseback riders a stunning backdrop for after-work workouts. The trail weaves through quaint small towns, crosses bridges, and soars through tunnels. Hop on anywhere from North Caldwell to Cass, but Marlinton is one of the most popular trailheads. wvstateparks.com If you’re near Morgantown, check out the Mon River Rail-Trail. The north half starts over the Pennsylvania state line at Point Marion, and the southern half runs from Morgantown city limits to Prickett’s Fort State Park. Linking these gravel sections is the paved Caperton Rail-Trail, perfect for rollerbladers and skateboarders. Runners can also test their endurance by following the Deckers Creek Rail-Trail up gently toward Reedsville. montrails.org

Wine and dine.

West Virginia is home to wonderful wineries like Chestnut Ridge Winery, Forks of Cheat Winery, and Kirkwood Winery, to name a few. Stop in to sample the wares, or pick up a bottle and soak in the sun from your own porch. Wine not your thing? Check out Hawk Knob in Lewisburg or Swilled Dog in Upper Tract for hand-crafted hard cider.

COURTESY OF STEUBENVILLE MEDIA CENTER

Cast a line.

COURTESY OF HATFIELD MCCOY REGIONAL RECREATION AUTHORITY

Few things are more peaceful than relaxing by a river as the sun fades over the horizon. March 31 to April 4 marks the West Virginia Gold Rush, when the state’s Division of Natural Resources releases 50,000 golden rainbow trout at more than 61 lakes and streams. Some state parks on the list include Blackwater Falls, Cacapon Resort, and Watoga. Make sure to grab your fishing license, get a trout stamp, and reel in the fun. commerce.wv.gov/goldrush

Take the scenic route.

An extra hour of daylight means an extra hour to enjoy the views from the front seat. The 180-mile Midland Trail National Scenic Byway, or Route 60, journeys through southern West Virginia from the Ohio River all the way to the Virginia border. Hop on and off wherever you please, but potential pit stops for sunset photo ops include Charleston’s gold-domed Capitol building, the gushing Kanawha Falls, or the birds-eye view from Hawks Nest State Park overlook. midlandtrail.com

Soak in George Washington’s Bathtub.

Berkeley Springs State Park is home to the country's only outdoor monument to presidential bathing. Although the Founding Father may not have actually sudsed up in this stone tub, the replica recreates colonial bathing conditions so modern-day visitors can dip their toes into the springs. Every March, Berkeley Springs even hosts a George Washington’s Bathtub Celebration. wvstateparks.com

Pray big in a tiny church.

Our Lady of the Pines Catholic Church near Silver Lake only holds six pews. But what it lacks in space, it makes up for in heart. This “Smallest Church in 48 States” is immaculately maintained, from its stained glass windows to its simple yet stunning altar. Head around back for a look at an equally tiny mailing office. Route 219, Eglon

Step into spring at the springs.

More than a century ago, people traveled for miles to experience the alleged healing waters of the natural springs that bubbled in what is now West Virginia. Spot an early–19th century pavilion at Blue Sulphur Springs, or step on the old stomping grounds of distinguished southerners who visited the thenVirginian resort at Salt Sulphur Springs. One resort that’s grown even grander with time is The Greenbrier in White Sulphur Springs, where folks can spend elegant evenings or luxurious getaways.

Or go off-roading.

The Hatfield-McCoy Trails crisscross hundreds of miles of West Virginia wilderness, earning the place as one of the largest off-highway vehicle trail systems nationwide. The trails are open 365 days a year and close half an hour after sunset, so you’ll have plenty of time to kick up dust. If your stomach starts to growl, no worries. Many of the towns along the route are ATV-friendly. Permits and protective gear are required on the trails. trailsheaven.com newsouthmedia.com 77

CARLA WITT FORD

GROWING BETTER TOGETHER

Sometimes, you come across special people along the way, people who are doing amazing things to change the world around them. Learning about these kinds of people nudges you gently, tugs softly at your heart strings, and reminds you that you, too, can do amazing things, no matter how small they might seem. Prepare to be inspired by these three West Virginians that WV Living magazine has come across who are giving back to their communities in transformative ways.

And then a cooking instructor position opened up at the McDowell County Career and Technology Center, and Diaz applied. He was nervous about the proficiency exam, as a self-taught cook, but he surprised himself. “Turns out I know quite a bit,” he says. He got the job. Now Diaz teaches Baking & Pastry and Culinary Arts to high school juniors and seniors. As Taco Man, he makes everything from scratch, rolling his own tortillas and using whole chickens for meat and soup stock. He takes that sensibility into the classroom, steering students toward the most basic ingredients they can get, both to improve flavor and nutrition and to save money—including having them grow a wide range of vegetables in the school’s greenhouse. High standards Diaz upholds in his classroom prompted a fellow teacher to ask, “Why are you teaching them to do these fancy things if all they want to do is sell hot dogs?” It’s about being a professional, was his response. “If you’re serving someone a hot dog, it’s going to be the best hot dog they’ve ever had.” Diaz takes every opportunity to connect students’ future success in the work world with the ways they conduct their relationships every day. “They’ll say, ‘There was a fight at school yesterday—it was awesome.’ I say, when you grow up, you realize those things are dumb. Whether you like people or not, agree with them politically, like what they wear, it doesn’t matter. You have to push it aside because those are your future customers.” For Thanksgiving in 2019, Diaz’s students teamed up with Kimball Elementary School to serve a free community meal for 500 people: dozens of turkeys, stuffing, mashed potatoes and gravy, green beans, corn, homemade rolls, and pumpkin and pecan pies. “I put the kids on different positions—cutting turkey, cooking green beans, helping plate food for children, washing dishes, boxing food up and taking it to cars. Later I switched their positions.” It was a 12-hour day. “They were exhausted! But a lot of them said it was so much fun.” Diaz quickly earned his administrator’s support for quadrupling the school’s garden space. He’s proud of the fact that his students have been emboldened to, for example, apply to be a butcher at a local grocery store. “I have a quote in my room: ‘Why settle for any number when you could be No. 1?’ One of the girls that took my class last year, she posted that on Facebook and said it meant a lot to her.” She worked her way up from an internship at Walmart to part-time to full-time with benefits. “For her, that’s a success,” he says. “These kids may not all work in the food industry when they leave here but, because of the work ethics they learn here, they’re going to be employable people.”

WHY NOT BE NO. 1? Robert Diaz teaches McDowell County teens the value of a made-from-scratch, be-the-best ethic. written by Pam Kasey

Robert Diaz has a heart for at-risk youth—after all, he’ll tell you, he was one himself. Diaz grew up in Wauseon, in northwestern Ohio. He went through a combative period as a teenager and ended up getting arrested two days before his 18th birthday. But this is a happy story. He turned his life around and got married. And, in 2011, the couple moved to southern West Virginia to be near friends. They did mission work for a while. Diaz set up an Airsoft program for teens at risk, where kids could get into friendly competition with plastic bullets. To help kids out who couldn’t afford their own equipment, he resorted to what came naturally: cooking. Back in Wauseon, Diaz’s parents had run a Mexican restaurant, growing vegetables and cooking everything from scratch. As a young adult, he found he had a knack for managing a kitchen. So when some McDowell County kids needed financial help to participate in Airsoft, he would hold a Mexican food fundraiser. He’d cook, the kids would sell tickets, and the money they raised would pay for their equipment. It earned him an affectionate nickname. “Everywhere I went, people would say, ‘Hey, Taco Man!’” Robert eventually left mission work and started a food truck—called Taco Man, of course. It’s a feel-good business he can open or not and drive here and there in support of events. That flexibility lets him maintain his income and still work with kids when the opportunity arises. In 2018, for example, he scaled back to catering only and worked as an AmeriCorps VISTA with the WVU Extension Service, expanding the McDowell County 4-H Soccer League and teaching kids school kids to grow vegetables to eat and sell. 80 wvl • spring 2020

JENNY TOTTEN

A MAN ON A MISSION

“You’re telling me that this stuff is killing me? Then why are you serving this to me?” And this is happening all the time, all over the state. Except in one place—WVU Medicine Jefferson Medical Center—in large part thanks to Dr. Mark written and photographed by Nikki Bowman Mills Cucuzzella. He is a man on a mission and, after Imagine this scenario. A patient with lung disease goes to hearing his story, you’ll agree: It is time for others to follow suit. the hospital, and the doctor says, “Smoke a cigarette, it will West Virginia has the highest rate of diabetes in adults make you feel better.” Ridiculous, right? Now imagine this: A in the nation—16 percent. In addition, more than 500,000 patient with diabetes goes to the hospital. While the patient people in West Virginia—a staggering 36 percent of the adult is lying in bed, the doctor visits and lunch is served—chicken population—have prediabetes, and most are not even aware. pot pie, side of rice, steamed broccoli, graham crackers, and Those staggering statistics mean that nearly half of our state’s a bottle of apple juice. The doctor is explaining to the patient population is diabetic or pre-diabetic. And this insidious disease the importance of controlling blood sugar levels through low- is striking the youngest among us at an alarming rate. carb food choices. The patient looks down at his tray and says, “The environment is set up to make kids sick, and it is federally

After years of advocacy by Dr. Mark Cucuzzella, WVU Medicine Jefferson Medical Center removes all sugary drinks from its vending machines and cafeteria, proving that hospitals can be beacons of health.

82 wvl • spring 2020

subsidized,” says Cucuzzella. “If kids go to school and drink two cartons of strawberry or chocolate milk a day for free, funded by the federal government under the assumption that this is healthy, we’re basically giving them a toxin—poisoning them—in plain sight.” The addiction to sugar starts young and, according to Cucuzzella, the only way to tackle the problem is to change our federal and state policies. “The World Health Organization, even in their position statements, which are generous on sugar because they’re assuming people are healthy, say we should have no more than six teaspoons of added sugar a day,” Cucuzzella says. “But we’re feeding kids six to seven teaspoons of added sugar in one carton of chocolate milk—and that’s just in one carton of milk. They drink two cartons a day. So 14 teaspoons of added sugar from just the milk. It’s criminal.” Cucuzzella knows firsthand the dangers of diabetes. As a general practice physician who served in the military, he supervised a newly implemented fitness test for soldiers. He noticed that obesity was the big reason soldiers failed the test. “I realized pretty quickly, I didn’t know anything about obesity. What we learned in med school is, burn more calories than you eat. If you are fat, then you have a problem with willpower. But now we know that’s not the complete story.” In fact, after a routine medical exam, Cucuzzella, who is a thin marathon runner, found out that his blood sugar was high. He says, “I was in the prediabetic stage—almost in a full diabetic range—and I was running marathons. Weird, right?” After further testing and wearing a continuous glucose monitor, Cucuzzella found out that he was developing maturityonset diabetes of the young. He eliminated starchy carbs and sugar—the buckets of cereal and pasta he was eating as a runner—and found that his sugar levels were fine. “When I came to Jefferson Medical Center, the standard hospital diet for diabetes was 60 to 80 grams of carbs per meal. And I knew just by the science of my own monitors that 10 grams of carbs raises a diabetic person’s blood sugar by about 40 points.” So with Cucuzzella’s leadership, the hospital implemented a meal option with only 10 grams of carbohydrates. “If you give anyone who has diabetes 60 grams of carbs a meal, you are going to have to chase that with insulin, which is a rocky road,” Cucuzzella says. “The alternative is, don't give them 60 grams of carbs. We tell our patients, ‘Here’s your option. You can eat the high-carb meal and take all the meds, or we could try this type of eating, which is actually how your grandparents ate. We’re going to give you double eggs, extra meat or fish, extra salad, and not give you insulin.” A couple of years later, after seeing great success with the changes, a handful of lead nurses and doctors came together and decided to propose eliminating all sugary drinks from the hospital—from vending machines to soda fountains in the cafeteria to sugary protein shakes given to patients. Cucuzzella says, “It just made too much sense. It took about a year, but it’s all about teamwork and a few disruptive people. We were fortunate to have highly receptive leadership of our organization: Dean Dr. Emma Eggleston, Vice President of Operations Neil McLaughlin, and our lead nurses and dietary staff.” Although Cucuzzella says everyone has been supportive, there were some legal hoops the hospital had to jump through.

“Hospital systems that are part of universities have the same contracts for vending as the football stadium. Coca-Cola is the exclusive provider of beverages on WVU campuses. So we had to put a clause in the contract for this institution that we could opt out of that—that it would be okay if we lost money on vending sales. But these are just some of the contractual issues you have to deal with.” The response has been overwhelmingly positive. Patient Jack Williams was taking two pills a day along with insulin to manage his diabetes when Cucuzzella introduced him to low-carb eating. “In three weeks of eating low-carb I tossed all medications in the trash,” Williams shares. “One very helpful tool Dr. Mark recommends is a device called a ‘flash glucose monitoring system.’ This system takes away the need for having to stick your finger to get your glucose reading, so it allows you to check it as often as you like. This is helpful to set your boundaries for what you can or cannot eat, since you can see the numbers right away and at any time. People don’t realize how high sugar can affect so many things in your body, so using the monitor is a huge preventative measure to keep the body working at its optimum. Dr. Mark has shown me I can have control of my health without drugs just by using food and exercise. He saved my life.” Judie Charlton, M.D., chief medical officer for WVU Medicine, praises Cucuzzella and his colleagues at Jefferson Medical Center. “We are proud that our Eastern WVU Medicine campus has taken the lead in initiating a sugar-free hospital. They also have taken the lead with culinary medicine and have an exceptionally strong metabolic medicine program. We are learning from their experiences with these initiatives and will share their expertise with our other campuses.” Now, Cucuzzella is determined to eliminate sugar drinks from the school system. “If you understand obesity and diabetes, you understand the impact of just sugar-sweetened beverages—forget about the bread and the other stuff people argue about. But just the beverages. If you had to pick one thing that’s in the system, you know, poison in the system—especially for our youth—it’s the sugary beverages. Even if they eat pizza, it’s the beverages that do most harm—the sodas, the sweet tea, chocolate milk, even skim milk, and the juices people think are healthy. Juice is no different to a child’s liver than soda.” Cucuzzella is trying to effect change on the policy level. “We’ve got to start at the hospitals and schools. The flaw in this whole thing is that we are thinking that this is some individual responsibility to prevent diabetes and obesity, when the environment is set up to make them sick. And we are doing it to our children,” Cucuzzella says. “They’ve regulated tobacco. They regulate every addictive substance that can cause harm. Most people, including doctors, are addicted to sugar. It is a devastating drug.” It is hard to argue with the sentiment that hospitals and schools should be beacons of health. Cucuzzella says, “In my early days at the hospital, there was a smoking room. Today, we say, ‘Can you believe we used to allow people to smoke in the hospital?’ So my dream would be, in 10 years we’ll say, ‘Can you believe we used to serve sugar in schools and hospitals? That’s freaking crazy.’” newsouthmedia.com 83

She tows a 16-foot refrigerated trailer holding 8,000 pounds of food hundreds of miles each week to take healthy food to senior apartment complexes, schools, and low-income living facilities in Fayette, Kanawha, Mason, and Putnam counties. She always returns home with an empty trailer. People in these communities know when she’s coming and miss her when she isn’t there. Their lives depend on her visits. “It is hard for most of the people that I see personally. I know their names and faces, and they trust me,” she says. “They’re lonely. They consider me their friend. I do the farmers market. I bring them all the produce and meat, pies, and breads. I even cook for them sometimes. But it’s more than all that. It’s family.” Taylor’s visits are often about more than food. She discovered that one elderly customer had no running water in her Clendenin home. She bought a water tank and filled it with fresh water for her. A family of seven visits her market. The young mother would do without in order to feed her family. Taylor gives her whatever she needs to get by. In 2018, she took her farmers market to schools in Kanawha County. Many of the children had never seen the fruits and vegetables that Taylor had in stock. These opportunities were about education, she says, and helping kids form healthy habits at a young age. It’s hard to pinpoint the price of items that Taylor sells, because she gives people whatever they need or want regardless of how much money they have to spend. And the elderly woman eyeing the watermelon that she isn’t sure she should buy because it’s unnecessary and because she won’t be able to carry it as she walks the three miles home? Taylor will give her the melon—and a ride home, too. “You just have to decide that these people are worth it,” Taylor says. “I’ve never been hungry. I don’t know what that feels like. I see the disparity. I give, and I don’t have to give. I don’t understand why everyone else isn’t as willing to give. But I know that I can be the difference, so I am.” Sometimes, Taylor wishes it wasn’t so hard. She’s hopeful that one day soon there will be more grant money and government subsidies available to support farmers markets in schools, to support the state’s impoverished seniors, and to lift up the working poor who are barely scraping by and who just want their pride and dignity back. Until there’s more support on the state and federal levels for food programs in West Virginia, Taylor will continue dragging her trailer full of food to the corners of the state that need it most: to her customers and her friends, many of them living in unimaginable conditions. “It doesn’t cost us anything to be nice. It doesn’t cost us anything to be a friend. I’ll just keep giving everything I have. I just have to.”

SHERRIE TAYLOR’S LOVE LANGUAGE: FOOD This Mason County native spends her days taking healthy food to West Virginia’s most vulnerable, because few others will.

CARLA WITT FORD

written by Holly Leleux-Thubron Sherrie Taylor looks into the eyes of West Virginia’s poor and famished five days a week from her hybrid farmers market and food pantry on wheels. She doesn’t do it for the money. In fact, her accountant recently told her that she gave away more than $50,000 in food last year. She doesn’t do it for acknowledgement or thanks. She does it because she can, she has to, and the need in this state is desperate, she says. “If you want to see Earth-changing, heartbreaking things, follow me for one week,” she says. “The suffering is immense. People are afraid. We shouldn’t be in a state of survival, but it’s a struggle to eat in this state.” She takes the food to the people who need it most and couldn’t get it otherwise. Many of the places she visits are known as ‘food deserts’—areas with limited or no access to food that’s affordable and healthy. And many of her thousands of customers have no means to travel farther than a few miles from their homes—if they can physically leave them at all. Taylor started selling food grown at her Thankful Valley Farms and Hatchery in Mason County more than seven years ago, when the state Department of Health and Human Resources asked if she would create a mobile food market and take it to identified food deserts. Now she aggregates food from 16 other farms in the southern part of the state to keep up with the demand.

Splendor in the Glass

Meet the glassmakers who are continuing to give us a window into West Virginiaâ&#x20AC;&#x2122;s past. written by Jess Walker

Coal may have reigned supreme in 20th century West Virginia, but the state also holds a rich history in a much more fragile and beautiful industry: glass. Pieces made in the Mountain State have graced the likes of St. Patrick’s Cathedral in New York City and the White House in Washington, D.C. The rise of technology threatened to shatter this cherished craft, yet some glassmakers persist in upholding the tradition. Among these craftspeople, one thing remains crystal clear: Glassmaking is a living legacy as splendid as its creations.

EMMA WALTERS

Emma Walters

Blenko Glass, one of America’s oldest continuously operating handblown glass companies, has left its colorful strokes across the country. But behind the Miltonbased company’s masterful creations have been devoted designers and, as of almost three years ago, Emma Walters and fellow glass designing partner Andrew Shaffer rank among them. Before coming to West Virginia, the pair ran a glass business in New York. Now at Blenko, Walters plays with color, form, and texture, letting her glassmaking inform what designs are possible to actually bring to life. “I like the physicality of glassmaking and how it’s very skill-based. You have to practice it like a musical instrument,” she says. The designing, too, is just as engaging, as she upholds Blenko’s style while also infusing it with new concepts. “Blenko is a company my partner and I looked at early on in our career because it has such an amazing history,” Walters says. “I never thought I’d be here doing this, and it’s exciting.” blenko.com

Alex Brand

FRANK BORKOWSKI

More than a decade ago, a fire destroyed Alex Brand and wife Susan Chapman Thomas’ upstate New York home. The creative duo—Brand makes exquisite handblown glass and Thomas crafts elegant jewelry—set up shop at the Virtu Studio and Gallery, located within The Art Colony at The Greenbrier. They haven’t slowed down since. Brand’s polished, refined pieces come alive with rich hues, making shoppers wonder how something as seemingly simple as a bowl could be so bright and beautiful. His work has been shown at art museums, including the Corning Museum of Glass and the Smithsonian. Brand has always admired the fine arts, yet it was glass that captivated his interest. Now he has 40 years of experience under his belt. “I like the spontaneity and larger scale of glass. With metalworking, you’re at a bench working in a couple square inches,” he says. Playing with fire? That’s also a perk. virtuatthegreenbrier.com

90 wvl • spring 2020

COURTESY OF TAMARACK

John DesMeules

John DesMeules may now be Tamarack’s resident glassblowing expert, but he didn’t start out standing beside a piping hot furnace. His first experience working with glass was nearly 30 years ago, sandblasting designs onto it. Then, when he and his wife moved back to her home state of West Virginia, Hamon Glass in Scott Depot taught him the techniques of glassblowing. By 1993, DesMeules established his own company called Glass Dimensions. “There’s always something to learn,” he says of glassmaking. “You can’t get to a point and say, ‘I’ve learned it all.’” DesMeules’ stunning work includes vibrant vases, remarkable ring holders, and practical yet pretty paperweights with swirled colored glass and sandblasted designs. He says he feels blessed to be able to blow glass. He passes those good graces on through his make-and-take classes, where travelers to Tamarack can try their hands at crafting their own glassware. wvsculptedglass.com, tamarackwv.com newsouthmedia.com 91

Ron Hinkle Glass

For Ron Hinkle, a high school summer job at Weston’s Louie Glass Company blossomed into a lifelong career of transforming molten glass into art. Hinkle would watch fellow glassmakers spend their breaks crafting paperweights with elaborate designs such as flowers. Soon he likewise honed his own skills before establishing his Buckhannon studio in the 1990s. From candy dishes and vases to Christmas ornaments and animal figurines, Hinkle’s creations are a continual kaleidoscope. He also crafted glass peaches for the 1996 Olympics in Atlanta, Georgia, and, more recently, spent two years as vice president of operations at Blenko Glass. Despite decades of glassblowing, Hinkle never struggles for inspiration. “I like to look at the world around me,” he says—for example, a garden series. “Every one of the pieces depicted in an abstract way my gardening experience, whether it might be a tangled bean vine or the way the sky looked that day.” ronhinkleglass.com

92 wvl • spring 2020

COURTESY OF FRED WILERSON

Wilkerson Glass

Fred Wilkerson made his first paperweight at 12 years old, inspired by his father, who worked at Fostoria Glass Company. The company closed its doors in the mid-1980s, so his father opened his own Moundsville glass shop. After the younger Wilkerson left the Air Force, the father–son team began cranking out handcrafted glassware full-time. Their most popular products are intricate paperweights, and Wilkerson particularly enjoys making them with butterflies seemingly encased inside the glass. “Those tend to take more artistic ability to create,” he says. But he never tires of new challenges. “I’ll tend to think of what I’ll make next, try to create it, perfect that, and then move on to the next thing. My father is my biggest inspiration. I try to keep up with him.” Decades later, Wilkerson Glass is still a hardworking family business that now includes Wilkerson’s daughter Dalis Wilkerson; she also demonstrates glassmaking and leads classes at Oglebay in Wheeling. wilkersonglass.com

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Appalachian Glass

Chip Turner’s alarm is set for 4 o’clock every morning. It never chimes, though, since Turner typically rises before then. An hour later, he's already grabbing cooled glass from the kiln. “I’ve had people ask me what I would do if I won the lottery,” he says. “I’d probably still come in to work.” Making glass isn’t a job, Turner says. It’s a way of life. When he opened Appalachian Glass in Weston, he made it a three-generation family affair by recruiting his father, Matt, and son Todd Turner. The shop’s creations range from lighted ornaments to ring holders. One unique find is a witch’s ball. In New England, early European settlers hung hollow glass orbs in doorways or windows so that, if a witch cast a spell, the curse would get trapped inside and not enter the house. Modern folks may have not upkept that particular tradition but, at Appalachian Glass, at least West Virginia’s heritage is burning bright. app.glass

94 wvl • spring 2020

COURTESY OF STEVEN MICHAEL STROTHER II

Steven Michael Strother II

Oddfellows and Oddbabies are far from the dollar store marbles you used to toss around at recess. Peering beneath the clear surface are wide-open eyes to match an equally wide-open grin, all set in a face that seems to pop out at you. These spherical works of wonder are the product of Steven Strother’s imagination. Living in Paden City near the Marble King company, he has always been surrounded by art and glass. His science fiction, cartoon, and Jim Henson’s Muppet-inspired drawings of faces and creatures later translated into his glassmaking craft, which he learned through trial and error. “Lots of things can go wrong, since glass is an amorphous solid,” Strother says. “It tries to destroy itself as you’re creating it.” But if Strother’s unique pieces are any proof, from destruction can come dazzling creations. In addition to marbles, he designs jewelry, pendants, and paperweights through his business, Serenity Glass Arts, named for his daughter, Serenity. “Serenity Oddfellow Marbles” on Facebook, @serenityoddfellowmarbles on Instagram newsouthmedia.com 95