2 | Salt | November/December 2014
40662961
Salt | November/December 2014 | 3
40663596
Salt Flavor for Everyday Life www.thesaltmagazine.com
November/December 2014 Publisher Editor Food Editor Layout Design
Pamela Stricker Lora Abernathy Andrea Chaffin Tina Murdock
Sales Adams County (937) 544-2391
Billy Maxfield trigdon@civitasmedia.com
Brown County (937) 378-6161
Billy Maxfield bmaxfield@civitasmedia.com
Clinton County (937) 382-2574
Pam Stricker sthome@civitasmedia.com
Fayette County (740) 335-3611
Sherri Sattler ssattler@civitasmedia.com
Greene County (937) 372-4444
Barb VandeVenter bvandeventer@civitasmedia.com
Highland County (937) 393-3456
Sharon Hughes shughes@civitasmedia.com
Madison County (740) 852-1616
Stephanie Collins scollins@civitasmedia.com
4 | Salt | November/December 2014
Contact SALT: editor@thesaltmagazine.com 761 S. Nelson Ave. Wilmington, OH 45177 (937) 382-2574 SALT is published six times a year by Civitas Media, LLC and is available through the Georgetown News-Democrat, Hillsboro Times-Gazette, Ripley Bee, Washington CH Record-Herald, West Union People’s Defender, Wilmington News Journal, Xenia Gazette, Fairborn Herald, Beavercreek News-Current, Sugarcreek Bellbrook Times, and The Madison Press. All Rights Reserved. Reproduction of any material from this issue in whole or in part is prohibited. SALT is free to our subscribers and is also available at each of the newspaper offices.
Hide & Shake Find the SHAKER in this issue. Email editor@ thesaltmagazine.com and be entered to win a $10 grocery card. All entries must be made by Dec. 9, 2014. In the September/October 2014 issue, the shaker was hidden on page 31 in the bottom right corner of the photo on the left. Congratulations to our most recent winner, Christine Smith of Xenia.
YOU could be our next winner!
Shaker time! In each issue of Salt, we try to feature creative photos of salt and pepper shakers from our readers’ collections. Please submit photos and descriptions to editor@thesaltmagazine.com by Dec. 9, 2014 for consideration. Entries will also be considered for printing in a future issue of Salt. Congratulations to our most recent winner: Faye Thompson of Hillsboro
On the Cover This photo was taken at North Shore Primitives in Washington Court House. Photo by Maggie Wright
Please Buy Locally and Recycle. Follow us on Facebook (The Salt Magazine) and Twitter (TheSaltMagazine).
Maggie Wright Maggie is a travel-loving photographer who spends most of her time taking photos, reading and owing algebra. She currently attends Southern State Community College.
Salt CONTENTS
features
10 14 18 31 34 44 48
36
Unique dolls have family times
46
No horsing around
62
A Homespun Christmas
Editor’s pick: Favorite holiday recipes By Lora Abernathy
Variations on a brownie By Andrea Chaffin McKinney
Fighting for her Hillsboro home By Pat Lawrence
Of clocks & another time By Beverly Drapalik
Something that is ‘forever’ By Sarah Allen
A Capital Design By Dean Shipley
A bit of Japan in Bethel By Valerie LK Martin
columns Publisher’s Note By Pamela Stricker
Salt Notes By Lora Abernathy
Many Moons Ago By Kathleen L. Norman
Out & About Compiled by David Wright
Salt | November/December 2014 | 5
8 9 60 66
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Salt Scoop Send us your favorite recipes. We may feature them in the next issue.
Recipe Index
Evan’s Hot Milk Toddy .........................................................26 Mary’s Pumpkin Cake Roll ..................................................10 Nick Moerman’s Pumpkin Sour (Nog) ..............................27 Nik’s Wassail .........................................................................26 Oatmeal Coconut Chocolate Chip Pie ..............................40 Pecan Bark ............................................................................40 Pumpkin Muffins...................................................................11 Semi-Sweet Brownies ..........................................................15 Sourdough Stuffing with Pears ............................................10
Congratulations to Loyce Rae Jordan of Wilmington who won for her Pecan Bark recipe submitted for this edition of Salt. Check it out on page 40
Salt | November/December 2014 | 7
We want your recipes! Please send them by Dec. 9, 2014 to editor@thesaltmagazine.com, and please include your name and address (we only publish the town). Email us photos of your dish as well. Every submitted recipe will be entered in a drawing for a $25 Kroger gift card.
Happy 5th Anniversary Salt Magazine! and cooking, ways to stretch household budgets, holiday traditions and gift giving. But the most important ingredient to our theme is the local aspect… features about your neighbors, recipes you submit, ideas you share with us and local folks that inspire us. There is also the launch of a companion website with ways for you to interact with our writers. Visit us there at thesaltmagazine.com to see what’s offered. Why did we name it SALT? Because a moderate amount of Lora Abernathy and Pam Stricker pose with salt is necessary in all of our dithe cake Phyllis Smith, AKA “The Cake Lady” ets. Salt seasons. Salt enhances. of Leesburg, made to commemorate the Salt preserves. Salt cleanses. Salt fifth anniversary of Salt magazine. is essential to our survival. Lack of salt or sodium can be harmful to our diets as can the excessive use of salt. We need a “It (Salt) was born out of one of our many brainbalance. We need a sprinkling of salt. And salt is readstorming sessions. When we were making plans ily found on most of our kitchen shelves. to publish a holiday cookbook made up of recipes There’s a scripture in Mark 9:50 that says, “Salt is submitted by our readers, we began thinking of how good… have salt within yourselves, and be at peace we could make it even more useful and attractive. and live in harmony with one another.” We knew that many of us are looking forward to the holidays with guarded anticipation. We want to guard We owe so much gratitude for all of you — our the real reason for celebration and keep it simple and readers, our advertisers, our contributors. You have affordable at the same time. The holidays we love to embraced Salt and cheered us on with your comcelebrate often end up being costly and that can be ments and encouragement and monetary support. a problem for many in our communities dealing with So thank you so much and let’s celebrate! Our baby job loss and tighter budgets. We wanted to be able to just turned 5! help you anticipate the joy of sharing with friends and Sit down with that cup of coffee or tea and enjoy family without added anxiety. your 23rd issue … pass the salt please. So we came up with SALT… a way to enhance our everyday lives with ideas and features on lifestyle topics that includes health and wellness, recipes
8 | Salt | November/December 2014
We’re celebrating five big years of Salt magazine … and we couldn’t be happier! An idea that turned into a big success story because you, our readers and our advertisers, embraced our endeavor. You have encouraged us with your kind comments, raved over recipes, doled out advertising support, shared feature ideas for us to consider. You submitted photos of salt and pepper shakers, aprons, recipes, home décor. We have together discovered all kinds of new destinations, met new neighbors, learned different hobbies and peeked into many kitchens. This excerpt from the November 2009 issue of Salt explains our humble beginnings
Past Editors Sherri Krazl
I remember it like it was yesterday, the conversation in Pam Stricker’s office discussing the concept for Salt. I was so excited I could barely stand it. I had worked at ABX for 13 years, and was now out on my own consulting and working part time for a nonprofit. Few companies and organizations were doing new initiatives or launching new products — at that time — because most everyone was still just starting to get used to all of the change happening in their personal lives and in the community as a result of DHL leaving Wilmington. I remember thinking, “This is fresh, new, and a wonderful way to spotlight, encourage and uplift the local communities.” I remember feeling so blessed for this opportunity. I jumped at it, and proudly worked to design, edit and launch Salt with help from a group of talented writers and News Journal staff. It was and still is fun, exciting, creative and very local. And I especially love the design and creative themes that just keep coming. Though my roles with the publication have changed over these last five years, I am thrilled to still be on the Salt team working on our online community which continues to grow. If you like Salt in print, you should also visit us on our Facebook page at facebook.com/thesaltmagazine and like us there.
Gary Abernathy
Thank you!
When Pam Stricker asked me if I wanted to write for Salt magazine, I had to pinch myself. Pam asked me late 2009 if I wanted to write for this new publication our southwest Ohio papers would be distributing named Salt. I wrote a blog at the time about triathlons. She wanted to add a health and wellness perspective to the magazine and thought I might bring that to the table. After writing for a few issues, I eventually took on the role of health and wellness editor, and was also involved in other aspects of the magazine’s production. I loved working for Salt magazine. And in February 2013, I was named editor of this fantastic publication. On occasion, I will get calls from folks just to tell me how much they love the magazine. I’ve often believed that our readers love Salt because we loved it first. Each issue has its own vibe, but maintains that “Salt feel.” We often come across the most unique people and places here in southern Ohio, and we are delighted to offer those stories to our readers. People may not recognize me as the editor of the Wilmington News Journal, but when I tell them I’m
also the editor of Salt, you can see their faces light up as they make the connection. They will then tell me what their favorite article is, or what a hard time they had trying to find the shaker in the last issue. I love working for Salt magazine. After five years, I think it’s time that I let you in on a little secret: What my favorite cover is. Easily, it is our second cover, the one taken at the Shoppes at the Old Mill of the homemade scented bath salts and oils, with the pitcher of water being poured. If I had to pick a secondplace winner, it would be our “Homegrown” issue with the chickens in the background and the eggs nestled in straw at the front. So, thank you to everyone who picks up this magazine and reads it cover to cover. Thank you for going on this journey of discovery of our beautiful southwest Ohio with us. Thank you for reading Salt.
Lora Abernathy Lora is the editor of the Wilmington News Journal and Salt magazine. She competes in triathlons and just loves life.
Salt | November/December 2014 | 9
Serving as editor of Salt magazine was one of the unique pleasures of my career. Of all the publications with which I have been associated over the years, nothing has been received by the public with such excitement, enthusiasm and even downright affection as Salt. It is rare that the mere mention of a publication elicits spontaneous applause. But I have witnessed exactly that response on more than one occasion when addressing various groups. Even now, it is not unusual to be stopped on the street by someone asking when the next edition of Salt is coming out. Why is Salt so beloved? It’s hard to pinpoint an exact reason, but clearly people appreciate its focus on local people, businesses and organizations doing remarkable things in what may appear at first glance to be unremarkable surroundings or circumstances. Salt is a celebration of our friends and neighbors who are often taken for granted in their daily lives, but whose talents, abilities and hobbies offer glimpses into very special worlds. And then, of course, there are the recipes. I am proud to have been associated with Salt, an association I am honored to maintain through occasional contributions. Congratulations to everyone on this special anniversary.
SaltNotes
By Lora Abernathy
Editor’s pick: Favorite holiday recipes Sourdough Dressing with Pears (Adapted from Cooking Light) This recipe had me at “sourdough.” I love this type of bread so much, I hardly buy it — because I will eat the entire loaf in one evening. You can include sausage in this stuffing, but it tastes terrific without it. You could also swap apples for pears. I’d recommend a kind that won’t turn soggy, like Granny Smith. This is a show-stopper, so be prepared to get a jealous look from your sister who thought she’d be the one wowing the crowd. Ingredients: 8 cups (1/2-inch) cubed sourdough bread (about 12 ounces) 5 cups chopped onion (about 2 pounds) 2 cups chopped celery 1 cup chopped carrot 2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium) 1 1/2 tablespoons chopped fresh basil 2 teaspoons chopped fresh tarragon 1 teaspoon salt 1 1/2 cups fat-free, less-sodium chicken broth 1/2 teaspoon freshly ground black pepper
Directions: Preheat the oven to 425 degrees. Arrange bread in a single layer on a baking sheet. Bake at 425 degrees for 9 minutes or until golden brown. Place in a large bowl. Heat a large non-stick skillet over medium-high heat. Add onion, celery and carrot; saute 10 minutes or until onion begins to brown. Stir in pear, basil, tarragon and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper. Place break mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425 degrees for 20 minutes. Uncover; bake dressing an additional 15 minutes or until top of dressing is crisp.
10 | Salt | November/December 2014
plus Cooking spray
Mary’s Pumpkin Cake Roll My grandma, Mary Thaxton, gave me this recipe years ago. This is a great treat not just for the holidays, but any time.
Ingredients: 3 1 cup 2/3 cup 1 teaspoon 3/4 cup 1 teaspoon 2 teaspoons 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1 cup
eggs granulated sugar pumpkin puree (not pie filling) lemon juice flour baking powder cinnamon ginger nutmeg salt chopped pecans
Filling Ingredients: 1 cup 2 small packages (6 ounces total) 4 tablespoons 1/2 teaspoon
powdered sugar cream cheese, softened butter or margarine, softened vanilla
Pumpkin Muffins (Adapted from Ellie Krieger, Food Network) These pumpkin muffins are, well, perfect. Instead of pumpkin pie, bring these beauties along to your Thanksgiving Day lunch or dinner. So what if it’s a little more work and a few more ingredients? The smiles and thanks I guarantee you’ll get in return will be worth it. These also make great gifts for co-workers or neighbors — or for yourself!
Ingredients:
1 cup 1 cup 1 teaspoon 1/2 teaspoon 1 teaspoon 1/2 teaspoon 1/4 teaspoon 1/8 teaspoon
3 tablespoons 1/4 cup 2 large 1 cup 1 teaspoon 3/4 cup
1/4 cup
all-purpose flour whole wheat flour baking soda salt ground cinnamon ground ginger ground cloves ground nutmeg (freshly grated works best) unsulphered molasses canola oil eggs canned pumpkin (not pumpkin pie filling) vanilla extract lowfat buttermilk (my grandma told me long ago to use regular milk and add a few drops of white vinegar as a substitute) raw, unsalted pumpkin seeds (can be omitted)
Directions: Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a medium bowl, whisk together the all-purpose flour and whole wheat flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on a rack.
Directions:
Prepare 15- by 1- by 1-inch baking pan per directions. Spread batter in pan and top with pecans. Bake at 375 degrees for 15 minutes, or until top springs back when pushed. Meanwhile, make the filling by beating together powdered sugar, cream cheese, butter and vanilla until smooth. Loosen the cake from the pan and turn out on a towel sprinkled with powdered sugar. Roll up towel and cake and cool. When cool, unroll and spread with the filling. Re-roll cake minus towel. Wrap in plastic wrap and refrigerate until reader to serve. Can be frozen.
Salt | November/December 2014 | 11
Beat eggs on high for 5 minutes. Gradually beat in 1 cup granulated sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture.
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14 | Salt | November/December 2014
Brownie variations include, clockwise, from top, Snowball, S’mores, Cookies and Cream, Turtle, Grasshopper, and in the center, Peanut Butter Lover’s.
Let’s clarify: This is no ordinary, whip-up-in-five-minutes Tuesday night brownie. This is an I’m-going-to-makepeople’s-eyes-pop-out brownie. When you present this tray at the table or dessert bar, expect friends and family members to gasp, “aww” and stare in amazement. In fact, it just might steal the show from the decorated Christmas tree or glazed ham (sorry, Aunt Marge). It’s a special occasion brownie because, honestly, if you made this every week it would likely be detrimental to your health. But the holidays aren’t about
what’s healthy, right? The following words could be used to describe this sweet treat: Decadent, luxurious, over the top. You know that gourmet grocery store in the Dayton area known for the most impressive brownies? This is how to make them yourself. Wrap a few up with a decorative bag, pretty ribbon and a bow, and no one will be missing your typical homemade holiday gifts of sugared walnuts or homemade hot cocoa mix. To start, try this from-scratch brownie batter. This one is made
with cocoa and lots of butter. It’s not overly sweet, and could be described as a “semi-sweet” brownie. This is for the dark chocolate aficionados. Those who prefer a sweeter brownie could certainly add some additional sugar to the mix (try a half-cup or so). I guess you could use a boxed brownie mix if you’re in a rush, but this recipe is all about being overindulgent! (If you do so, please use a high-quality one.) Depending on what type of varieties you’re using, add the toppings once the brownies are nearly ready to come out of the
oven or soon after. Depending on your needs, pick your favorite topping and make a batch in an 8-inch pan. Or, make several batches in separate pans to have a small variety. A pan for individual mini bread loaves would be great, too. Or, do what I did and make a double batch in a 13 by 9-inch pan using various toppings (because I couldn’t choose just one, or two, or even three.) So, bust out your best cocoa and all of your pantry favorites, and get to work creating something really excessive and delicious.
And, now for the variations ...
Brownie variations include, from left, Peanut Butter Lover’s, Snowball, S’mores, Cookies and Cream, Turtle and Grasshopper.
SNOWBALL: When brownies are about five minutes from being done, sprinkle shredded, sweetened coconut over the top. Because coconut tastes best slightly toasted, the tops should be lightly browned.
Fresh from the microwave, this warm cocoa brownie batter is now ready for eggs and vanilla.
Semi-Sweet Brownies 10 tablespoons (1 1/4 sticks) unsalted butter 1 1/4 cups sugar 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process) 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 2 cold large eggs 1/2 cup all-purpose flour 2/3 cup walnut or pecan pieces (optional) Directions: Position a rack in the lower third of the oven and preheat the oven to 325 degrees. Line the bottom and sides of an 8-inch baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Using a wooden spoon or rubber spatula, combine the butter, sugar, cocoa and salt in a medium heat-proof bowl. Microwave in 30-second intervals, stirring from time to time, until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
S’MORES: Sprinkle chopped graham crackers, chocolate chips and marshmallows on brownies about five minutes before they’re done. TURTLE: Sprinkle chopped pecans on brownies about five minutes before they’re done. After they’re out of the oven, spoon caramel over the pecans. (The stuff in a jar used for ice cream sundaes works pretty great, but feel free to get really fancy and make your own.) COOKIES AND CREAM : Place chopped Oreo cookies on brownies about five minutes before they’re done. GRASSHOPPER: After brownies have been removed from the oven, but are still warm, place unwrapped Andes mints on top. After a few minutes, the candy should be melting. Using a spoon or knife, swirl the
mint-chocolates across the surface, creating a Grasshopper frosting. PEANUT BUTTER LOVER’S: After brownies have been removed from the oven, but are still warm, spread peanut butter over top. Continue to spread as it melts. Top with crushed peanuts.
A couple other variations to try. CHEESECAKE: Beat together an 8 oz. package of cream cheese, an 8 oz tub of Cool Whip and 1/3 cup sugar to create a fluffy, light cheesecake topping. Spread on cooled brownies. PEPPERMINT: Sprinkle crushed peppermints over top of brownies once they’re removed from the oven. Garnish with a miniature candy cane for the holidays. Festive! GERMAN CHOCOLATE: Sprinkle coconut and chopped pecans on brownies about five minutes before they’re done. Other toppings could include M&Ms, white chocolate chips, toffee bits or butterscotch.
Stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes. Stir in the nuts, if using. Spread evenly in the lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes (or, depending on type of variation being used, add toppings about five minutes before they’re done). Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares.
The cast of characters: Chocolate chips, Oreo cookies, peanut butter, caramel, graham crackers, marshmallows, Andes mints, coconut and pecans.
Andrea Chaffin McKinney
Andrea is the editor of The Madison Press in London and the food editor of the Salt magazine. An Ohio State graduate, she enjoys gardening, canning, photography and making way too much food than two people ever need. She lives in Madison County with her husband and their two fur children.
Salt | November/December 2014 | 15
Remove the bowl from the microwave, and set aside briefly until the mixture is only warm, not hot.
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16 | Salt | November/December 2014
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Salt | November/December 2014 | 17
√ Furnace & A/C Cleaning & Tune-Ups
November 28th and 29th
Fighting with (ahem, for) her Hillsboro home 18 | Salt | November/December 2014
Story and photos by Pat Lawrence
It’s no secret old houses have their own personalities, subtly sculpted by time and the experiences of the people who lived and loved there through the years. My beautiful historic house in West Virginia was a happy house, an amiable entity who loved a party and warmly welcomed guests. The wood paneling brightened any time I put out the good dishes, even before the Old English polish was opened. When the move to Ohio became necessary, we looked at scores of charming old homes around Cincinnati, some we could even afford, but there was always a “but.” One Victorian beauty sat right at the entrance ramp to the freeway. One was like a castle, with
stone walls, 20 foot ceilings, a dozen rooms and pillars like the Colosseum. It would have been perfect, if we were just 30 years younger and had no plans in life besides repair and maintenance. Another historic property, with a sweeping antebellum front porch, won my heart until I saw the basement — and the river that ran through it — and realized, despite stunning dual parlors and a massive dining room, it didn’t really have a kitchen. My husband liked the former residence of a group of Buddhist monks. The walls were all painted orange, but the house was immaculate. Several of the exquisite houses we found on the Internet were in areas of Cincinnati where we were afraid to get out of the car.
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We both liked the comfortable country place with vaulted ceilings and a big picture window facing a field of wildflowers but actual grass growing in the living room discouraged us. A hidden leak kept the carpet perfect for germinating seeds. In despair, we agreed to make an offer on an acceptable place on the outskirts of the city. It wasn’t interesting, old or Victorian but we were out of time. I went to bed, but my husband kept surfing real estate websites. When he said, “Look at this one!” I pulled the covers over my head. But the next morning he insisted. Besides, it was right on the way back to West Virginia, in a town called Hillsboro. I kvetched the whole drive. “It’s too far, we’re done looking, enough already.” And then we saw the house. We drove by, turned around, parked and climbed the steps to the wrap around porch. When I saw the historic marker by the front door, built 1875, I said, “Honey, that drive wasn’t so far, was it?” It’s a big house, with high ceilings and wood floors; more than we need, but somehow we’ve managed to fill every room. And, like all houses, this one has its own personality. It is not the cheerful, Aunt Bea, come-on-in-and-make-yourselfat-home type of personality. Our house holds a grudge and some very strong opinions. I’ve been asked if it is haunted. It isn’t. It is more like … inhabited. And, moody. And, in the beginning, just plain mad. Our first night, she threw the globe from the ceiling light right at my head. When my husband took his first shower upstairs, all the water drained downstairs into the kitchen. During the first load of dishes in the dishwasher, water gushed into the laundry room. Our dogs began acting crazy at night, responding to sounds only they could hear. My pictures, lovely gold-framed impressionist-style pieces, turned gloomily gray when they were hung in the living room. The extravagant silk flowers, so carefully placed on ornate furnishings I’d brought from Paris, looked like they were dying.
Then, when I put up the people. And we were just the French picture of a nude bather, latest in a long, loathed line of a saucy girl looking over her them. unclad shoulder, I clearly heard We spent the first six months an indignant shriek. The picture righting the electrical and hasn’t see the light of day since. plumbing situations, winning We quickly discovered our some battles, losing others. My house had ishusband put in sues. She does a new shower Our house holds a floor. We not forgive and she has not replumbed the grudge and some forgotten. dishwasher, very strong opinions. removed the Abandoned and empty sinks and I’ve been asked if it old for four years, installed new her wonderis haunted. It isn’t. It ones, properly. ful radiator cleared is more like … inhab- We heaters had the basement been allowed of debris and ited. And, moody. to freeze, her at least six And, in the begin- dehumidibeautiful standing pier mirror ning, just plain mad. fiers. Every was removed, day brought a her plumbing clearer picture epoxied and her windows glued of why our house was angry and shut. All of her electrical outlets I began to understand, and even had been disconnected and evshare, her wrath. ery rope of the original windows The morning after yet another had been cut so they couldn’t be plumbing catastrophe, nearly in opened. Painters were sloppy; tears at the disappointment, I sat they left drips on her refinished in the bathroom, on the nowwooden floors and over-painted leaking john and had a heart-tothe floor-length louvered doors heart talk with the house. so they cannot be adjusted. I told her I got it, that she was Infuriated by cheap fixes as absolutely justified, but that we a rental property, incensed by were doing everything we could decades of discards left in her to make things right. I promised basement, ashamed of how her we would fix things the best her looks had been allowed to way, not the cheap way. I told her deteriorate, she came to despise we could only stay if she wanted
us to, that we could not keep on the way were. The house was very quiet. I waited. Gradually, things got better. We put on a new roof, removing five previous layers, and repainted. I took the silk flowers to the attic, reframed the pictures in plain metal frames and stored the whimsical knick-knacks. It was clear she wanted nothing French or fancy Plain, no-nonsense Americana suits her. We moved here in September 2006. Our first Christmas, I invited the neighbors over for a get-together. No one ate. No one had a drink. No one even sat down. The house made it clear they were not welcome. The next Christmas, I invited the same people again. They said, “Oh, you’ve done so much, look at all the new furniture, it looks so much better!” They laughed and told their own house-hunting stories. I hadn’t changed the furniture. The house was different. She has come to accept entertaining, not on a grand scale, but small gatherings of six or eight. And she’s quit tripping the trick-or-treaters. My husband, an accomplished wood worker, made some new furniture for the house, a grandfather’s clock for the library, a display case for the dishes, a cherry dining table. They have clean, simple lines, no Frenchy stuff. She approves. People call this The Old Fairley House, although the Fairleys were not the first or latest residents. Mr. Fairley owned a hardware business and later in life was known to go downtown wearing a bathrobe. I’m certain his house disapproved. The home was built in 1875 with an addition in 1922. The oldest part remains in the best condition. Ceiling joists there are 12-inch planks. It’s a fine old house. Things still go wrong, of course, but not because she’s angry. I think now she just likes the attention. Pat Lawrence Pat is a professional journalist, congenital gardener and incorribible collector of hostas for her historic Hillsboro home.
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Salt | November/December 2014 | 21
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Gloggs, Nogs& Toddies Story and photos by Monica M. Schultz
22 | Salt | November/December 2014
W
hat is it about a gray, cold, blustery day that makes someone reach for a hot cocktail? History says it was a mix of social mores and health. Dating back to ancient Egypt and ancient Rome, the practice of mixing spices with liquor was common as a sign of wealth (because spices were expensive) and a measure of health. As their empires spread into colder climates, these drinks were heated to help fight off the chill, which was believed to also help fight infections. While we may now know that cold doesn’t cause infections, the three classes of hot cocktails are still associated with health.
Gloggs
How Do You Say It? According to Merriam-Webster dictionary, wassail can be pronounced two ways: wä-s l (rhymes with docile) or wä- s l (rhymes with for sale). The word comes from the Old English “waes hael,” which translates to “be you healthy.”
Wassail was traditionally made with hard cider instead of wine and served in England at the start of the year. Tradition has it that the on the evening of the Twelfth Night, Jan. 6, revelers would gather and serenade the fruit trees, tossing a “sop” — a piece of toast soaked in the drink — into the branches as an offering for a good harvest that year. Then the revelers would beat drums, pots and pans to awake the trees and scare away evil spirits. A heated hard cider mulled with spices and fruit would be shared with the revelers to keep them warm before, during and after the ceremonial singing — or wassailing, as the tradition became known.
Wassaile the trees, that they may beare You many a Plum and many a Peare: For more or lesse fruits they will bring, As you do give them Wassailing. i The tradition of wassailing became a ritual of wishing good health to all, and as the revelers moved from orchards to neighborhoods, they were rewarded for their good wishes with cups of the hot cocktail. By the time the American colonies were settled, the ingredients for gloggs were difficult to come by. What wasn’t difficult to find were milk, eggs and rum. Thus gloggs were replaced with nogs.
continued on page 24
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Glogg, a Nordic word, is fruit liquor — like wine or cider — heated with spices and served in winter. In Germanic countries, the beverage is called Gluhwein and became popular at Christkindlmarkts around the holidays. In England, it’s called wassail.
24 | Salt | November/December 2014
Nogs Nogs are beverages served with whipped or beaten eggs. The word “nog” comes from a strong ale brewed in England and served in a small mug called a noggin, which is probably where the drink got its name despite being related to a different beverage known as posset. Posset was a custard-like beverage mixed with spices and whichever liquors were on hand. Though they were mainly consumed by the wealthy, possets eventually also became known as a health aid. Possets, it was written, were excellent for encouraging sleep, curing hangover and improving weak digestion. Because of the expense of posset, it had long fallen out of fashion by the time the American colonies made eggnog popular. With milk, eggs and rum plentiful in the colonies, it was no surprise that this drink was revived. During the late 1700s, Isaac Weld Jr. recorded that he had a breakfast of “a hearty draught…of egg nog—a mixture composed of new milk, eggs, rum and sugar beat up together.” ii This simple recipe is still the base for the traditional eggnog cocktail, though after the Revolutionary War, eggnog was more commonly made with domestic bourbon and occasionally sherry. Today, Americans worry over the safety of their eggnog, but until the late 19th century, eggs were considered a sterile food and safe to consume raw. However, several studies have been conducted on the eggnog cocktail over time and show that including alcohol kills off any bacteria present in raw eggs making the beverage safe to drink.
Toddies It was a Yale chemistry professor who helped the third hot cocktail gain popularity. Shortly after the American Revolution, Benjamin Silliman traveled to the British Isles to review some research on chemistry. There he encountered the hot toddy.
“A pitcher of hot water is placed upon the table, and each guest is furnished with a large foot-glass holding nearly a pint, in which he mixes his water, spirits and sugar, in such proportions as he pleases; whisky is preferred on these occasions, but that of the highlands, which is the best, is so expensive, in consequence of the excise, that it is not universally used.” iii Ironically, the toddy gets its name from the potent reputation of an especially strong liquor made in India from the fermented sap of a coconut tree. The drink was considered so potent that “a little makes men merry; too much makes them mad; extreame is mortall,” according to Sir Thomas Herbert in 1638. Since the toddy Silliman encountered could be made as weak or strong, as sweet or dry as the drinker preferred, it too was often considered a potent drink. By definition, a toddy is any cocktail containing sugar, liquor and boiling water. While toddies were originally after-dinner beverages that encouraged guests to be more sociable, these drinks made their mark throughout the 1800s as medicinal. Review of medical journals from the era show the drink commonly prescribed for patients suffering from cold and flu. Likewise, popular literature and anthologies report the drink as a necessity during wet, cold weather. In her book “How to Drink,” Victoria Moore writes:
i Carols and poems from the fifteenth century to the present time. Edited by A.H. Bullen. London: J.C. Nimmo, 1886. ii Weld, Isaac. Travels through the states of North America, and the provinces of Upper and Lower Canada, during the years 1795, 1796, and 1797. London: 1807. iii Silliman, Benjamin. A Journal of Travels in England, Holland and Scotland: And of Two Passages Over the Atlantic, in the Years 1805 and 1806. Great Britian. D&G Bruce. 1810 iv Moore, Victoria. How to Drink. Andres McMeel Publishing. 2009
But you don’t need a health excuse to enjoy a glogg, nog or toddy. You just need a few ingredients and your stove top. Check out our modern takes on these recipes from several cocktail gurus in the area.
see the recipes from the gurus on page 26
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“Look at the small print on the bottles of cough syrup on the drugstore shelf and you’ll find many contain little more than glucose, sucrose, honey and alcohol. So why bother when you can take the fresh ingredients and make a cheaper, more delicious, longer drink at home? … Or course, lemon, honey and hot water is even more ‘medicinal’ if finished off with a tot of whiskey. The vitamin C for health, the honey to soothe, the alcohol to numb.” iv
Nik’s Wassail Recipe Nikolas Hunt High Violet @ Coco’s Bistro 250 Warren St. Dayton OH 45402 www.228coco.com Serves 16 Revelers Ingredients: 2 quart apple cider 2 cups hard pear cider 2 cups cranberry cocktail ¼ cup brown sugar ½ cup water
Nikolas ‘Nik’ Hunt from Coco’s with his most amazing Wassail.
Make a packet out of cheesecloth containing 3 cinnamon sticks, 15 allspice berries, and 20 cloves The peels of two oranges 2 cups brandy
Directions: In a pot, combine apple cider, hard pear cider, cranberry cocktail, brown sugar, water and spice packet and simmer over medium heat, stirring until the sugar dissolves. After 45 minutes, add one orange peel to the pot and stir gently for another 15 minutes. Remove from heat and add the brandy just before serving. Slice the extra orange peel into strips and spike with cloves for garnish. Nik’s Tip: “This drink would also be a great summer cocktail when cooled and served over ice.”
Evan’s Hot Milk Toddy Evan Danielson Dayton Cocktail Co. www.daytoncocktailco.com
26 | Salt | November/December 2014
Serves 2 Ingredients: 6 cups 2 oz. 2 oz. 1 oz.
milk brandy dark rum honey (more if prefer sweeter) Two pinches of cinnamon Cloves for garnish
Evan Danielson shows off his Hot Milk Punch Toddy. Danielson is one of the co-founders of the Dayton Cocktail Co. which provides cocktail catering for events and parties and bartenders for hire.
Directions: Heat milk till simmering. Add one ounce each brandy, dark rum and honey to two heated cups and stir. Ladle warm milk into cups, stirring to continue melting honey between each ladle. Add pinch of cinnamon to each glass and mix again. Top with cloves. Evan’s Tip: “Toddies are the base for many of our modern cocktails. For example, if you chill a toddy and add bitters, you have a sling.”
Hot Chocolate versus Hot Cocoa
Bartender Nick Moerman from Century Bar. Incidentally, Century Bar is one of the top Bourbon bars in the nation.
Nick Moerman’s Pumpkin Sour (Nog) Recipe Century Bar 10 S Jefferson St Dayton, OH 45402 937.223.3382 www.centurybourbon.com Ingredients: 1 egg white ½ oz lemon juice 1 oz pumpkin simple syrup 2 oz bourbon (or dark rum)
Nick’s tip: “When making a mixed drink with bourbon, aim for a quality, but lower-cost bourbon like Kentucky Tavern or Benchmark — which is my favorite for sweet mixes like eggnog.”
Monica M. Schultz Monica lives in Dayton, where she writes about health and science for Windblown Communications LLC. In her free time, she researches the important role beverages play in improving joie de vivre. As such, she always makes time for a cup of coffee or tea, or a glass of beer or Ohio wine with new and existing friends.
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Directions: Shake all ingredients in shaker. Add ice and shake again. Strain over ice and top with nutmeg. Stir in nutmeg to drink.
It’s the first cold morning of the season, and my local Boston Stoker is packed. When I finally make it to the counter, I ask what’s popular this morning. “Hot Chocolate” is the reply. Have you ever wondered what the difference is between hot chocolate and hot cocoa? After reading several books (yes, entire books!) on the topic, the answer is cacao butter. While beer and wine were Boston Stoker’s hot chocolate. being discovered in the ancient Mesopotamia, the ancient Mesoamericans were drinking tonics made from ground cacao beans — many of them alcoholic, according to Smithsonian Magazine (A Brief History of Chocolate, March 2008). The ground cacao beans were fermented, dried and roasted, then crushed into a thick paste that could be eaten or mixed with water. Contrary to popular belief, cacao tonics were served both hot (Mayans) and cold (Aztecs). These drinks were considered sacred by all cultures who consumed them and reserved for only the manliest of men. When explorers brought this drink back to Europe, they quickly learned that travelling with these beans proved difficult. Fortunately in the early 1800s, Dutch chemist Coenraad Johannes van Houten figured out how to separate the cacao butter from the crushed seeds leaving a dry cake that didn’t spoil. A little more than 10 years later, scientists turned the cacao paste into a bar with sugar added for flavor and called it chocolate. Hot chocolate is simply a beverage of the crushed cacao paste (or now bar) and hot water. And hot cocoa is a beverage made from the cacao powder (from which the butter has been removed) and hot water. Of course, now we know hot chocolate and hot cocoa as a sweetened beverage with milk instead of water. This change comes from the same European tradition that would turn bitter tea and coffee into the confections now served at coffee shops on every corner. In England, milk and sugar were commonly added. In Spain, sugar, cinnamon, and black pepper were common. In colder climates, egg yolks and nuts were added. In warmer colonies, flowers, vanilla and chili peppers were added. In the Middle East and Russia, mint was common. What’s your favorite additive? Mine is cayenne pepper! (Just the smallest dash on top, please.) Do you want to read more about the history of chocolate? Check out “Chocolate: Food of the Gods” by Alex Szogyi, or “The True History of Chocolate” by Sophie and Michael D. Coe.
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After surgery, illness or injury, you want to get home and back to your life as quickly as possible. Choosing the right medical and rehabilitation team will strongly impact your recovery. Heartland offers state-of-the-art equipment, trained therapists and nurses, similar to a hospital setting. Our team offers alternatives for patients making the transition from hospital to home by using an intensive approach that teaches lifestyle adjustments to promote independence. After all, isn’t your goal to successfully return home and back to a meaningful lifestyle? Come tour Heartland, see our staff in action and receive a complimentary tour package. We will also show you our outcomes that are targeted to getting patients back home.
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28 | Salt | November/December 2014
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Of clocks & another time Story by Beverly Drapalik
The graduating class of 1911 at the Pansy school.
quite busy with clocks, whether he is attending an event, working in his shop at home, or making house calls. His interest began years ago when he was a customer and another clockmaker made HIM distressed instead of happy. Around 1970, he took a family clock, literally in pieces, to a store in Lebanon, hoping to at least get the clock repaired, if not restored. Apparently Wayne’s grandfather had worked on it years ago, but he was unable to repair it. The pieces of the clock were put into a box and placed in a closet — almost forgotten. Wayne heard stories about the clock while he was growing up, so it was of some sentimental value. In Lebanon, the repairman looked at the pieces in the box and told him to “throw it out.” Wayne was definitely mad enough to go home and work on the clock himself. That began his tinkering with clocks. If the store owner had repaired it, Wayne might have missed years of satisfaction. This important family clock was known as “the clock that granny shot.” (Now Wayne simply calls it the Bullet Clock.) Wayne’s great-grandmother was born in 1865. When she was a teenager, she and her sister were playing around in the kitchen. She yelled, “Mary, I’m going to shoot you.” She grabbed the revolver from the kitchen table, and the gun accidentally fired into the clock on the mantel. It made a hole in the front, and Wayne found the bullet
Salt | November/December 2014 | 31
The woman was a bit distressed the day she took the old clock to Wayne Fugett. She had just visited the storage unit that had belonged to her parents, and her siblings had taken the valuable items. She was left with a strange clock. Even though the clock was dirty and needed much repair, Wayne knew it was a “presentation clock,” and it could be somewhat important. He asked her what she knew about the clock. “Well, not much,” she said. “It was my grandfather’s, and he was a secretary to FDR.” Wayne took the clock for repair, but he also did his research: Waltham Presentation Clock, 1920’s. Value, somewhere between $20,000 and $30,000. By the time the woman returned for her beautifully restored clock, Wayne was able to tell her about it. He also told her that a clock similar to hers had sold recently for $33,000 at auction. Needless to say, she was not as distressed as the day she brought the dirty clock to Wayne. Wayne enjoys seeing his customers happy. He has been working on clocks since 1972, and he is one of five certified clock makers in Ohio. His certification came in 2001 from American Watchmakers/ Clockmakers Institute, located in Harrison, Ohio. It is the only school in the U.S. that produces certified clock makers. He stays
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Individuals pose for a photo during a festival held at the school.
at sfugett1@frontier.com or 937-289-2476.) The hanging baskets, porch, railings and décor are definitely not representative of an outhouse used by school children. Wayne has been known to park his 1929 antique car near the church for for weddings. He has even chauffeured a couple who married at Quaker Knoll. They laughed about one wedding, even though the church bell needed to be repaired afterwards. They always tell couples that someone can ring the old church bell at the end of the ceremony. This particular day, the groom was about an hour late for the wedding. People were concerned, especially the mother of the bride. Well, the wedding did take place, over an hour late. The mother had been selected to ring the bell, and she was so relieved and happy that she rang it by actually hanging on the bell. She rang it so hard that the bell turned all the way around several times, wrapping the rope with it. Now Wayne and Sheila give instructions about bell ringing! When the Fugetts built their home, they matched the architecture of the church and school. Several details, such as the brick under the eaves and the gables on each end of the roofs, were included in their home. A beautiful sight behind the iron fence, and the community has taken notice: The school is pictured on an 1810-1960 sesquicentennial plate; the bell tower of the church appears in “A Place Called Home”, a book about Clinton County; the school is woven into the Leadership Clinton throw; and one-room schoolhouses are featured in a book available at the Clinton County History Center in Wilmington. Events such as revivals and Civil War talks have taken place on the grounds, also. Wayne and Sheila have more renovations planned for the school. Perhaps when they are almost finished, they will find the perfect clock for the wall. Meanwhile, at Fugett’s Antique Clocks & Repair, Wayne continues working on clocks and creating happy customers. Beverly Drapalik Beverly lives in Wilmington with her husband, Jeff. They also live with a dog, a cat, a parrot, chickens and bees.
Salt | November/December 2014 | 33
when he tackled the job of restoring it. It was lodged in the back. He now keeps the bullet in a special box inside the case of the clock. The holes, however, are still there. The entire story of that family heirloom is found in the Watch and Clock Bulletin, September 2009. The National Association of Watch and Clock Collectors runs a column called “The First One.” Collectors submit stories about the first clock they owned, and Wayne’s story is a pleasure to read. Wayne is not the only one with a passion. His wife, Sheila, has an antique business at Peddler’s Mall in Lebanon. She has sold antiques for years, but no antique compares to the Pansy Methodist Church and School, part of their home on State Route 730. Both buildings were placed on the National Register of Historic Places in 1973 by Vernon Hopkins, and they are one of the few combinations of church and school buildings still standing in Ohio. They used to be an important part of Pansy, a community with “a post office, general store, sawmill, photographer and the school and church.” Actually, the name was not always Pansy. The original name of the community was Kansas Mills, but the postal service kept getting the mail confused because another town in Ohio was “Kansas.” The postmaster general demanded a change in the name. When the postmistress submitted five choices of potential names, “Pansy” was designated. The Pansy school was built in 1860, but it was later moved to the opposite side of the church in 1900. It was an active Vernon Township school until 1931, when all the schools were consolidated into one new school in Clarksville. Sheila and Wayne have already restored the school bell, and have hopes of restoring the school to a “one room schoolhouse.” They hope to “allow grade school classes to attend and have an old fashioned/living history day.” They look forward to filling the room with desks, chalkboards and school supplies. The church was built in 1885 and was in use as a church until 1981. Jeff Baughman bought it from the Methodist Council in 1987, and Wayne and Sheila bought it in 1994. They have completed renovated and restored the church. The church is beautiful inside and out, finished in 2010 by professional craftsmen. It contains pulpit furniture, pews, and an old organ and stool. Sheila and Wayne also renovated the “four-seater” outhouse near the buildings. Now it is a restroom that is used by bridal parties. (Yes, they allow weddings in the church. Contact Sheila
Something that is ‘forever’ Story and photos by Sarah Allen
Samples of Up and Beyond Art Studio pieces.
34 | Salt | November/December 2014
Up and Beyond Art Studio has sold pieces nationwide Since it began a year ago, the Up and Beyond Art Studio has painted, drawn, and carved its way into the community, giving both the artists and the art buyers something that is “forever,” according to studio coordinator Jordan Freeze. Located at the Hills and Dales Training Center, the pieces at the Up and Beyond studio are made by artists with disabilities. “There are some really talented individuals out here, and there is so much creativity,” Freeze said. It was initially begun, she said, “to give the individuals a way to make money.” Since they first opened, the studio has sold a total of 373 pieces. “Highland County has totally embraced the idea,” Freeze said, adding that the local community has been “so very, very supportive.” The artists, Freeze said, come and go as they please while they are working on various projects. The studio’s “main forte,” she added, are woodworks. These pieces begin with drawings, which are then put onto transfer paper, which is then outlined on wood. Freeze then does the woodworking, and the artists apply the primer and paint. Freeze said there is nothing better than the artists’ reactions when they see their “pieces coming to life.” The original artist of each drawing is paid a $50 designer fee. From there, the drawing can be duplicated and used over and over again. Different artists can then use that same design, but later woodworks can come in dif-
Letitia Couch is pictured painting a woodwork snowman.
ferent sizes and colors. When a piece is sold, the artist of the sale receives 60 percent of the profit, with 40 percent going to the studio. Most pieces sell between $15 and $30. The size, amount of wood, and the intricacy of the design all affect price. And, according to Freeze, Up and Beyond Studio pieces can be found throughout the country. The studio’s Facebook page, which can be found by searching Up & Beyond Art Studio, has received “lots of orders,” she said. Pieces have shipped, Freeze added, to California, Tennessee and Maryland. She
added that she knew of one piece that was even in New York City. Freeze said that the New York City piece – which was a flower – was bought by a young couple. Later, that couple emailed the studio a picture of the flower hanging up in their apartment. They had decided to decorate their entire apartment around that flower. While most pieces are purchased through the studio’s Facebook page, this upcoming Christmas season marks the second year that Up and Beyond Art Studio pieces were sold at the Jingle Bell Bazaar. The event was held Nov. 1 at the Hills and Dales Training Center. Last year, Freeze said, 29 pieces were bought during the bazaar. And while Freeze said that the community has “come through” for the studio, she added that Up and Beyond’s ultimate goal is to have a storefront in uptown Hillsboro. In that space, Freeze said, the hope is that there would be both a studio and a gallery. “We’re working really hard on becoming a bigger part of the community and getting the individuals more involved,” Freeze said. “It’s good for them, and it’s good for the community.” To learn more about Up and Beyond, to order pieces, or to contact the studio, visit its Facebook page. Sarah Allen Sarah is a staff reporter for The Times-Gazette in Hillsboro and a graduate of Wilmington College. She enjoys reading, writing, scrapbooking and anything that can be enjoyed from a comfy chair with a warm cup of tea.
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Unique dolls have family ties
“
The dolls that Hillsboro resident Juanita Morgan has collected do all those things, but they are also a tangible, cherished link to her mother and an extended family that spans two continents.
”
ユニークな人形は、 家族の絆を持っている
36 | Salt | November/December 2014
Story and photos by Pat Lawerence
Juanita Morgan stands in front of her Japanese doll collection at her Hillsboro home.
Doll collecting is a happy pursuit for many women in Ohio. Dolls recall sweet childhood memories, offer social, cultural and historical insights and even provide loving touches to dens and guest rooms. The dolls that Hillsboro resident Juanita Morgan has collected do all those things, but they are also a tangible, cherished link to her mother and an extended family that spans two continents. Juanita was born Fukuoka, Japan. “My mother was Japanese, from a town near Kyoto,” she said. “My father was a Texan, stationed in Japan. She was a teller at a bank near the Army base. She didn’t
speak English, so he began learning Japanese. They taught each other their languages while they were dating. When his tour was up, he re-enlisted and came back to Japan to find her. It was like a romantic movie when they suddenly recognized each other across a busy street. They married and we lived in Japan until I was 3.” According to Juanita, Japan is known as the Land of the Dolls and dolls serve a variety of purposes far beyond that of plaything. Traditional Japanese dolls are known by the name ningy, which literally translates “human shape.” They have a spiritual significance and are an essential part of the numerous festivals, celebrations, rituals, ceremonies and continual gift-giving that is ingrained in Japanese society. Dolls are given to seal friendships and provide protection or inspiration to children. Some are manufactured as local crafts, others purchased by pilgrims as souvenirs of a temple visit. Some Japanese dolls represent children and babies, some the imperial court or certain heroes. Others are fairy-tale characters and gods but they can also represent people in daily life. According to Juanita, they may be made of wood, reeds, paper, ground oyster shells, plaster, pottery or porcelain.
“The dolls are then often dressed in the finest cloth, woven or painted with tiny patterns,” she said. Naturally, Juanita’s mother brought some of her dolls with her when she left Japan for Texas and shared them with her four children. “Before I graduated, Mama gave me a Japanese doll dressed in a bridal outfit. It was my first doll,” Juanita said. “We’re all proud of our Japanese heritage — my brother named his engineering company Kawashima Industries, after my mother — but I probably took the most active interest in dolls.” Silk-skinned or “mask-face” dolls became a popular craft in Japan during the 1920s and 1930s, allowing the individual artist to design elaborate kimonos for dolls representing women of various periods of Japanese history. These elegant “geisha” dolls captured American interest when military servicemen began bringing them home after World War II. Most of Juanita’s dolls are from that period. What sets them apart, she said, is, “They’re hand-sewn. The faces and hands are all made of cloth, stitched with incredibly tiny stitches and hand painted.” The doll collection became a shared project when Juanita married R.D. Morgan. “I grew up in Santa Fe, Texas, near Galveston, and went to college in Alvin.
人形は、 家族間の大切なリンクを集める
“
According to Juanita, Japan is known as the Land of the Dolls and dolls serve a variety of purposes far beyond that of plaything.
”
ence,” Juanita said. “Mama’s sister had died three months before, but they had the funeral all over again. It was really beautiful, with incense and all the ritual. Mama had a lot of family all over Japan and around Kyoto. The younger ones often read and write English, even if they can’t speak it. She had to be the interpreter. We still keep in contact with them as much as we can.” On the opposite wall is another keepsake, a framed copy of the Lord’s Prayer deftly inscribed by Juanita’s mother into the vertical columns of Japanese script. Juanita says, “That short column on the left, that’s ‘Amen’.”
It’s good she keeps the dolls out where she can enjoy them because Juanita and her husband are rarely still. They’ve been in property development together for years. In Texas, Juanita worked for NASA in the space flight program transcribing transmissions from space to ground control and at Weastec in Hillsboro, she met Japanese coworkers and helped translated Japanese blueprints. “I like Japanese things — they’re soothing,” Juanita said. “When I took Japanese language and culture classes in Wilmington, it made my grandparents very happy that I learned some Japanese. We taught our grandchildren how to eat with chopsticks. They even call us Grandma and Grandpa Chopsticks! ” Juanita said, “Japan has seasons just like Ohio. When she visited here, Mama said it reminded her of Kyoto. Even though she’s gone, every time I look at these beautiful dolls, I feel connected to her, and comforted to be part of a family that is as unique and wonderful as they are.” Pat Lawrence Pat is a professional journalist, congenital gardener and incorribible collector of hostas for her historic Hillsboro home.
Salt | November/December 2014 | 37
He was from Waynesville but his brother had called from Texas and told him there was a lot of work at the chemical plants there. We started collecting on our honeymoon,” she said. They’ve been married 36 years, living alternately between Texas and Ohio, settling in Hillsboro several years ago. The collection has grown to 50, a remarkable number for such a vintage specialty item. An entire wall of their home is dedicated to the doll collection, although a few of Juanita’s most valued dolls are in glass cases nearby. The largest of these, a beautifully detailed Japanese woman in a richly-brocaded orange kimono, is more than two feet tall. Also in glass is a woman carrying a baby, a doll of her mother’s more than 60 years old. Every face is unique, every doll detailed and different. Juanita also has children’s dolls with smiling, round faces and lovely festival dolls carrying wisteria blooms to herald spring or holding peaches meant to honor women’s beauty. Juanita said, “After 30 years, Mama went to Japan for a month while Dad remodeled the house. She packed an empty suitcase so she’d have room for the dolls she’d bring back. Her grandmother sent dolls for all of them. Ten years ago, her mother went again and the went with her. “It was an exciting, amazing experi-
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38 | Salt | November/December 2014
Holidays of yore (…and by ‘yore’ I mean the 1960s)
Same food. Same concept. they want for Christmas. I can However, families have their remember my perennial wish: own traditions for this day. “I hope my brother lets me live Some families go around the another day.” table and have everyone say We would likely get one or what they are thankful for. Some two items on our list, but every hold hands year, we got while they say the requisite I got a doll that you could give socks and the blessing. water to in a bottle and two The tradition underwear. in our famI bet no kid seconds later, it would wet ily is to ask for in the history its diaper. If a real baby went my brother of civilization that fast, you’d take it to the to “pass” ever asked the mashed Santa for these. hospital. A doll with severe potatoes. He I know I never bladder control issues was then emulates did. Yet, there as “high tech” as the toys got they were, una quarterback, pretending der the tree, as when I was little. that you are a sure as fallen running back silver icicles and he is going to hurl the bowl and pine needles. down the field: “Buttonhook to To fulfill our annual family the left!” He’s never actually tradition, we would go to the done it. But, we’re not dead yet. supermarket parking lot to pick A lot of Christmas traditions out a live tree. And by “we,” I are the same. Kids still sit on mean my dad. Santa’s lap to tell him what It really wasn’t much of a
democracy because he would never get the tall, bushy one that we kids voted on. He always got one that was somehow defective (aka “cheap”). It usually had a big bald patch. His rationale was always the same: “We can put that part against the wall.” Stuffing the tree into the trunk didn’t do it any favors and the process always seemed to put Dad in a bad mood. When we decorated the tree, Mom would insist that we put the silver icicles on one at a time. Had we done that, it would’ve taken until Easter to finish decorating the tree. Our patience would wear thin and we’d start throwing them on the tree by the handful. After all, that bald spot wasn’t going to cover itself. The lights were always a big, tangled mess. This further cemented Dad’s bad mood as he swore under his breath and mumbled about “somebody” putting them away like that the year before. (Writer’s note: that “somebody” was him.) Toys were not nearly as sophisticated as they are today. I got a doll that you could give water to in a bottle and two seconds later, it would wet its diaper. If a real baby went that fast, you’d take it to the hospital. A doll with severe bladder control issues was as “high tech” as the toys got when I was little. Problem was, the Baby-Wet-a-Lot didn’t come with extra diapers, so once it got wet, it was “game over” until the diaper dried. My brother thought it was funny to take the doll and turn it upside so that the water would come back out of her mouth. He’d say, “See? She spit up, just like a real baby!” He didn’t think it was so funny when I took a pair of his new Christmas underwear and cut them into a dozen tiny diapers for my
Salt | November/December 2014 | 39
Nothing will identify you as an older person quicker than to start talking about how things were “back in the day.” But, this time of year, I can’t help but compare and contrast today’s holidays versus times gone by. So, let’s take a step back to a simpler time and compare it to how it is for “these kids today” (another phrase that will cement your “old person” status). Let’s start with Halloween. I’m not sure you can consider Halloween to be a holiday, but to a kid, it is the very definition of “holiday.” I can remember being told to never accept candy from strangers. Then we were cut loose one day of the year to do just that. By ourselves. With no grownups. They called it “Beggar’s Night.” It was utopia. Not everyone gave out candy, however. There were the dreaded apples. As they flopped them into your bag, you cringed at the thought of how many candy bars the apple would crush on its way to the bottom of your bag. One year, a neighbor lady forgot it was Halloween and asked us to wait while she went to get us something. She came back a few minutes later and gave us Saltines and peanut butter. Nice thought, but what a mess. Just like parents today, my folks would go through our bags when we got home. Not because they thought there was anything suspicious, but rather so they could take some of the candy to set aside for a later date. They were allegedly saving us from “stomach aches” and “cavities.” Truth is, they wanted in on the action. Thanksgiving is the one holiday that has remained relatively unchanged over the years.
By Kay Frances
40 | Salt | November/December 2014
doll. came out. She was always an It didn’t take much to please “early adopter.” Who knew you kids of yore. I can remember could make delicious baked my brother getting a bag of goods with a light bulb? I supmarbles and being thrilled. pose it would’ve been cheaper Not fake-thrilled, genuinely to hold the tiny pans under a THRILLED. lamp. He wasn’t as happy when I That year, Mom had the got him that same gift last year. Christmas toys in the trunk of Maybe it was her car when the snarky tag she was involved “The more things in a minor acI put on it, “I know you lost Mom change, the more cident. these awhile was fine, but it back…” they stay the same.” did a number on Toys took a the Easy Bake — French novelist turning point toOven. She fixed Alphonse Karr wards high tech it with masking (1808-1890) with the advent tape and told my of the electric sister that it “fell “Got that right, football game. out of Santa’s It was a good sleigh.” Nice brother!” idea, at least in save, Mom! — American humorist theory. It started Maya Angelou Kay Frances (1955-) off OK as the said “…people players vibrated will forget what down the field, you said, people but invariably, will forget what they would get hung up about you did, but people will never mid-field and go around and forget how you made them around with the opposing feel.” player. So, what started out as Obviously, I can remember a football game, morphed into some of what was said and a square dance as the players done in my childhood as I relatbroke into a mass do-si-do. ed here, but mostly I remember One time, I “accidentally” fed the warmth of being enveloped my doll her water bottle over by my family’s love and the the field without her diaper and laughter. Always the laughter. it shorted out the game. Oops. I hope that everyone keeps The biggest game-changer that perspective this holiday for girls was the Chatty Cathy season. It’s not about the “stuff” doll. I loved that doll. I pulled or having a perfect tree, it’s that string until my fingers were about togetherness. No matter raw. She would say random how high tech our world gets, phrases like “I love you” or this is the one thing that truly “Please take me with you” or matters. “May I have a cookie?” So, let’s all relax and enjoy. Others in my family were not And remember: You can never quite as enamored with Chatty have too many icicles. Cathy. They said things like, “Somebody shut that doll up!” and “That doll is on my last By Kay Frances Kay is a funny nerve!” motivational keySomeone took Chatty Cathy note speaker who too literally when she said encourages epole “Please take me with you” to “laugh more, because she inexplicably disstress less and take appeared one day. I assumed care of yourself!” she was sent to live at that She givs hmourous “farm” where all of our old pets keynote presentations and stress management workshops all across were living. I eventually found the United States. She is the aughor her stuffed in the bottom of my of “The Funny Thing About Stress; brother’s closet when I was A Seriously Humorours Guide to snooping, er I mean “cleaning” a Happier Life.” to order the book his room. or learn more about Kay, vissit her My younger sister got an website at kayfrances.com. Easy Bake Oven when they first
Reader
Recipes Pecan Bark
Submitted by Loyce Rae Jordan of Wilmington Ingredients: 1 cup unsalted butter (no substitutes) 1 cup firmly packed brown sugar 1 cup chopped pecans 24 graham cracker squares Directions: Preheat oven to 350 degrees. Line a 10 x 15-inch cookie sheet with aluminum foil. Lightly grease the foil. Place graham crackers on the cookie sheet in one layer. It should fit exactly 24. Sprinkle pecans evenly over the top and set aside. Melt butter in a pan. Add brown sugar and stir until mixture boils. Boil for one minute. Pour mixture evenly over graham crackers and pecans. Bake for 10 minutes. Remove from oven and immediately place the hot cookie sheet in the freezer. Remove the pan after one hour and break into pieces. This candy does not have to be refrigerated.
Oatmeal Coconut Chocolate Chip Pie Submitted by Teresa Benlehr of Wilmington Ingredients: 1 unbaked crust for 9” pie 2 eggs, slightly beaten 3/4 cup sugar 3/4 cup light corn syrup 5 tablespoons melted butter 1/2 quick oats 1/2 cup flaked, sweetened coconut 1/4 cup semi-sweet chocolate chips 1/4 cup chopped pecans Directions: Preheat oven to 375 degrees. Place crust into a pie dish, sprinkle the bottom of crust with the chocolate chips, set aside. In mixing bowl, combine eggs, sugar and corn syrup, mix well. Add in oats, coconut and butter, mix well. Carefully pour mixture into pie crust. Sprinkle with pecans and bake at 375 for 40 minutes or until toothpick inserted in center comes out clean.
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Playing Opossum He was a full-bred, specialordered, Australorp rooster who was convinced he was ruler of Pop and Mame’s farm from the moment he arrived. Head held high and his fountain of tail feathers held higher yet, the rooster strutted through the barnyard. “COCK-A-DOODLEDOoooooo!” he crowed as he spied my family of horses. He felt them to be merely a nuisance and their wind-tossed manes and tails simply could not compare to the grandeur of his black iridescent plumage. “COCK-A-DOODLE DOoooooooo!” Standing still, he critiqued the brood of six hens. He judged them to be of dubious pedigree, not to mention too few in number, but for now they would have to suffice. Nevertheless, he opted to ignore them for a time. They would have to earn a place in his coop. He also surmised that if Mame and Pop found him indifferent to their hens, they might be prompted to supply him with a more fitting harem. “COCK-A-DOODLEDOoooooo!” he crowed, as he strutted past his befuddled hens. Cleo, our canine guardian, appeared from the darkness of the barn. She, as I, had been watching the rooster’s gallant display. I was entertained by the naive attitude of the new kid, but Cleo being a dog and of a weaker mind than I, was not so amused. “COCK-A-DOODLE-DOoooooo!” the rooster crowed in Cleo’s direction. He con-
sidered farm dogs a necessary evil. While despising the fanged creatures, they were of some use looking after the hens and watching for predators. This gave him extra hours to preen his high maintenance feathers. “COCK-A-DOODLE-DOooooo” the rooster bellowed as he stared Cleo down. Strictly for the sake of defiance, the rooster stopped at Cleo’s food dish and raked with his feet until much of the contents were tossed onto the barn floor. Then he shook the fan of tail feathers to fluff them higher and raked some dirt in Cleo’s direction as he walked away. I detected a slight riff in the nape of Cleo’s neck, but she retreated into the barn thinking of her trusted duties as protector and shepherd. Cleo, tried to ignore the arrogant rooster. Yet, try as she might, Cleo just couldn’t shake the grating challenge each crow presented and an anger began to smoulder within her. With each resounding cock-a-doodledoo, Cleo chewed a little more on the idea of teaching this bird he was a lowly farm fowl. I know pride comes before a fall and there was much pride strutting out in the barn lot and brewing in the barn. I wanted no part of the coming storm so I returned to pasture and let the repeated cock-a-doodle-doos pass over my head. I guess I should have listened more intently to the thunder rumbling in Cleo’s throat. “COCK-A-DOODLEDOoooooooo” the rooster shot a farewell to the sun as it was retiring in the western sky. A relief settled over the entire farm when he made his last call. The hens marched to the hen house for the night. The rooster, in keeping with his decision to stay his distance from the hens, decided to remain out for the night and hedge the border of the woods, which is Cleo’s job.
is going to kill me.” “Well,” I responded, “I am not sure what humans do to dogs who kill chickens, but I have heard stories, but they could just be stories. Good grief, Cleo, what were you thinking anyway? It is your job to look after these lesser creatures and you went and killed Mame’s rooster?” “I didn’t kill it,” she sighed as she started to roll up on her side. I was about to ask who did, but Pop came back out the back door. He walked up to the rooster and rolled it off of its back with his foot. The rooster stood up and took off. Pop, Cleo, and I watched as the rooster disappeared around the front of the house. As he ran, feathers floated on the breeze behind him, he still had his beautiful head nape and wing feathers but his butt was completely bare and beet red. Not a single flowing feather left in it. Pops eyes turned to Cleo. His face was rather pale as he said, “Mame is going to kill you.” A groan that sounded almost human escaped her throat as she dropped back to the ground. Mame is not a cruel creature. She has a kind heart. She, like Cleo, however, can get lost in the moment and there was about to be a moment. In such situations, Pop is the one to appeal to. Anger seldom trumps his compassion. Cleo gave her best poor pitiful me look in Pop’s direction and he gave in. “Come on, girl. Let’s hide you in the trailer until Mame sorts this out,” He said, and they both hightailed it in the direction of the trailer. Not long after Mame emerged from the house fully in her moment. “Cleo, where are you?” Mame shouted. Cleo muffled a whimper as she cowered in the corner of the trailer. Pop spoke up, “Mame the rooster isn’t dead. He got up and ran off.” “Really?” Mame exclaimed, “Which direction?” Pop pointed to the front of the house and she went searching. The rooster had made it to
the back of the house by the time Mame caught up with him. She was appalled by the bare butt that she was trying to catch up with, but when she did close the gap, her full attention was directed to the fact that the rooster suddenly dropped dead. Mame stood over the rooster perplexed. She bent down and picked him up by the feet and carried him to the barn. Laying him on the floor she said to Pop, “I think I killed him.” When she started to walk away, the rooster jumped to his feet and fled. Mame took pursuit again, and again, when she came close, he dropped to the ground rolled with his feet in the air. Mame ran the rooster down several more times before tiring of the novelty of his reaction. The last time he dropped, she picked him up and locked him in the hen house for his own safety. As the hens walked by, they cackled hardily. Mame came back to the barn and said to Pop, ”I named the rooster Opossum.” Pop asked “Why Possum?” “Well, he is so smart he figured out that if he played opossum, Cleo would leave him alone. I would guess that is what saved his life,” Mame declared. As for Cleo, Mame forgot all her anger towards her when she was chasing Opossum to watch him fall and play dead. Cleo leads a peaceful life again. As for Opossum, He didn’t crow any for the rest of that day or any day since. Pop and Mame found him a new home. Now Opossum has one hundred half breed chickens that cackle and
laugh much more than they did before he arrived. If you happen to stumble upon a Hillsboro dairy farm that has a black henpecked rooster, who doesn’t crow, named Opossum, with a naked rear end, he could stand a little kindness, because life and Cleo bit him in the butt. EDITOR’S NOTE: Huck can’t really write, but his mame, Carmen Newman, pens his thoughts on his behalf.
Huck Huckleberry “Huck” dwells in Berrysville with fellow critters and his people, Pop and Mame. He is a 29-inch tall miniature horse that is big on personality and loved by many. He delights in observing the human condition, and sharing his thoughts on mankind and the Lord.
Salt | November/December 2014 | 43
Maintaining the pasture borders is my job. Cleo and I take our responsibilities very seriously and work diligently at protecting all that Mame and Pop call their own. When darkness settled in the countryside, all the farm fell silent. In the southwest, I could hear coyotes calling. My position was set for the night at the south end of the pasture making sure the yotes stayed their distance. This left Cleo alone on the east side of the farm by the woods. Alone, that was, except for the rooster. Cleo is smart as far as dogs go. But somewhere in the night she went head to head with that rooster and lost sight of what was right and proper. Maybe the rooster’s intrusion into Cleo’s duties was the final straw. We will never know because Cleo will not speak of that night, even now that a few months have passed. When morning came, I meandered up the hill to the house. I froze when I saw Cleo. She was laid out on her side, stock still and eyes glazed, staring fixed straight ahead. The rooster lay six feet from her stretched out on his back in a pile of black soft feathers. His feet were in the air and slightly curled shut. Neither of them moved. It crossed my mind that they had killed each other. I walked to Cleo and spoke softly, “Hey, Cleo, you dead?” Cleo’s body remained rigid and her eyes fixed, but I heard her sigh softly as she whispered, “No.” Pop opened the back door and stepped outside. He was on his way to feed all of us. As he walked down the steps, he pulled up short when he saw Cleo and the rooster. Pop turned and went back into the house. Before he did anything, he felt he should tell Mame her rooster was dead. As the screened door slammed shut in Pop’s wake, it made a sound similar to a gunshot. Cleo did not so much as wince. Again a forlorn sigh escaped her as she said, “Mame
A ‘Capitol’ design Story and photo by Dean Shipley
While this year’s U.S. Capitol Christmas tree, the one chosen to stand before the Capitol building in Washington, D.C., is harvested from Minnesota, it will make the trip to the nation’s capital behind a truck with a Plain City-area connection. Associated Graphics, Inc. (AGI), located at 9021 Heritage Drive off of Industrial Parkway East of the village, created and installed a wrap to completely envelope the truck hauling the tree. The wrap is a vinyl covering dedicated to showing the beauty of Washington
during the holiday season. The highlights include a high-resolution 60-inch by-95 inch photo of last year’s capitol Christmas tree with the iconic Capitol dome in the background. Additional graphic elements include a seal above the truck’s cab and “Merry Christmas” on both sides of the hood. The graphics were applied by one man: master installer Jared Skinner, a highly skilled technician. The truck, a Kenworth T-880 tractor with 52-inch sleeper, will be driven to
Minnesota to chauffeur the tree on a tour through several states before arriving at the Capitol in late November. The vinyl image, supplied by Kenworth, was reproduced in high definition on a large printer line by line. The amount of definition that can be reproduced on the machine is capable of printing so detailed, it can reproduce skin pores without blurring. Kenworth has been a client of AGI’s for some time, said Kasey Hall, account executive. AGI received a call about the
44 | Salt | November/December 2014
Ali Budendorf, sales and logistics support, demonstrates AGI’s high-resolution printer, which printed off the vinyl wrap placed on the truck hauling the 2014 U.S. Capitol Christmas Tree.
opportunity in June. “Kenworth reached out to us,” she said. A conversation ensued, which culminated in a simple email: “It’s a go.” With the green light glowing, AGI’s creative team went to work on a design which is produced in a live proof, showing the client the actual-size art. Once the client approves it, the production phase launches. After the materials are produced, Skinner goes to work applying them. He works slowly and methodically, smoothing every corner and rounded edge by hand, with a little coaxing from a propane torch for a touch of heat. The fully decorated truck took off Wednesday, Oct. 22 for its destination in the Chippewa National Forest of Minnesota. An 88-foot-tall white spruce was cut
than 30 stops as it travels through local communities, Minnesota and the Midwest on its way to Washington, D.C. Following the tour, the tree will be placed on the Capitol’s West lawn, adorned with many thousands of lights and illuminated soon after Thanksgiving. For updates on the 2014 U.S. Capitol Christmas Tree, dates and times for events happening in local communities, and to track the Tree as it travels across the country, visit www.capitolchristmastree.com. A seal commemorating the Minnesota spruce as the 2014 U.S. Capital Christmas Tree is adorned on top of the truck’s cab.
down at the forest Oct. 29. The truck will take the spruce for its 2,000-mile cross country trip. The U.S. Capitol Christmas Tree will make more
Dean Shipley Dean has been a staff writer/ photographer for The Madison Press since 1997. He enjoys dates with his wife and spending time with his granddaughter.
AGI’s master installer, Jared Skinner, works to apply a vinyl wrap onto the truck that will haul the 2014 U.S. Capitol Christmas Tree at the company’s Plain City-area facility.
Salt | November/December 2014 | 45
46 | Salt | November/December 2014
No horsing around Located on Vinegar Hill Road just outside of Georgetown, a few kids watch a group of horses milling around in the field. As they watch, one of the horses lifts her head and begins to slowly make her way to the children. A few squeals run through the group and small fingers stretch out to meet the soft neck of the gentle horse. Just like that, everyone is smiling. The children have just received their first experience in the Ohio Therapeutic Horsemanship Program at Cherry Ridge Farm, a nonprofit program that gives children challenged by a physical, mental or emotional disorder the chance to experience the joys of horsemanship. The program hopes to use horses as part of the healing process and sees their horses as partners in a therapeutic solution to some of life’s toughest challenges. Standing in the large fields underneath a great blue sky, it is almost as if you are transported to another, simpler time. There is nothing out there but the sound
whatever is going on in your life.” Sabrina Mignerey, the program director for the OTH, mirrors the same beliefs. “Basically, it all started with a dream to reach as many children as possible in our community through the use of therapeutic horsemanship to enrich their lives on multiple levels,” Mignerey said. When the program first started, the OTH was offering only one group lesson per week with a total of four children participating. Now the program has grown to reach almost 30 children with multiple lessons each week, a number Story that by Sabrina wants see grow. The Horsemanproof wind in the leaves and the steady OhiotoTh erapeutic Meghann MacMillan gram is starting to reach out to schools munching of the horse beside you. ship Program serious about with specialized behavior units and Suddenly, all your cares start to drift helping other organizations thatkids help children away and you find that life is good again. cope with diffi cult life challenges. It is easy to see why Sherry Mitchell, The OTH program has a lot on its plate owner and operator of Cherry Ridge with schools now partnering for their Farms, loves it so much. services, but they still have big goals. “We’re all about kids,” Mitchell says of “We have goals of starting a program the program. She remarked on the diffor veterans, day camps in the summer ference she has seen in lives of children for our current participants and inwho participate in the program. “There creased day programs with local schools is just something so soothing about a and organizations,” Mignerey said, and horse that makes you feel better about
There is nothing out there but the sound of wind in the leaves and the steady munching of the horse beside you.
One of the horses gives Meghann some special attention during a recent visit to Cherry Ridge Farm.
visitors around hoping for a special treat. It is those special connections that the OTH program hopes to use to better children’s lives. There are countless success stories coming from the program. From a non-verbal child speaking during a lesson to a child with severe mobility challenges finally getting up into the saddle, the OTH program has seen it all. One boy exclaimed after getting up in the saddle, “Am I dreaming? Is this really happening? Am I really riding this horse? This
is the best day ever!” and that, according to Mignerey, is what the program is really all about; helping children discover that they can overcome the difficulties in their lives and find pure joy at last. Meghann MacMillan Meghann has lived in the country all her life and loves it more every day. She raises chickens, rabbits and two adorable children with her husband in Brown County.
Salt | November/December 2014 | 47
they hope to do it all through their “superhero” horses. Josephine, one of the oldest horses at Cherry Ridge, is one of Mitchell’s personal favorites and a “regular” in the program. Although she is one of the oldest horses on the farm, she still has a lot of love to give to the children who come to visit her. Despite the click in her arthritic legs, she is often the first to greet a new visitor to the farm. Whisper, an older white mare, isn’t far behind. She’s curious and often follows
A bit of Japan in Bethel
48 | Salt | November/December 2014
Story and photos by Valerie LK Martin
“The Japanese people are so warm,” says Robin. “We connected right away and could not leave the friends we made.” Not only did Robin fall in love with the people, she fell in love with the culture and its style. So much so, when the couple returned to the United States, she brought a museum’s worth of Japanese furniture and artifacts with her. Every room has its treasures and displays. They converted a room into the Japanese style, complete with tatami floor mats, a hibachi, and tokonama – an alcove for art. The Japanese cultural loves its dolls, many of which date back to the early centuries of the culture.
Robin displays a set of hina dolls in her living room. They are part of a holiday called Hinamatsuri or Girl’s Day. March 3 of each year, Japanese families display theses dolls on a platform representing the emperor, empress, attendants and musicians, all in traditional court dress of the Heian period. A family prays for their girls’ happiness on that day, and if the dolls are not removed on March 4, it may not bode well for her marriage prospects. Robin has decorated her walls with kimonos (she owns 50 of them) and obi (sash), each one a feast for the eyes. The detail workmanship is astounding. The furniture and storage pieces she has were often
Salt | November/December 2014 | 49
Drive up to the unassuming 1950s ranch just north of Bethel, Ohio, and you would never guess what treasures await you inside. The home of Robin and Don Carnahan may look like a typical Midwestern American house, but it is full of pearls from the Far East, mostly Japan. The Carnahans lived in Japan for 12 years while Don was stationed there during his military career. Robin said they were the best years of their lives. When first arriving, the base did not have available quarters, so they were put into housing in a local neighborhood. They felt so at home there that even when housing on base became available, they stayed put.
50 | Salt | November/December 2014
found on the street ready for the trash pile. According to Robin, it is not part of the culture in Japan to pass down family heirlooms, like we do in the states. When you are ready for something new, or a piece has gained an imperfection, you toss it. Some of the pieces are 100 years old. The Carnahans also display a collection of teacups, many from the Noritake outlet that was very nearby their home there. Don said they often made trips there after
disagreements. “It was a good way to end a spat,” he mused. In all seriousness, he seems to love their treasures as much as Robin does. What might strike a visitor is the beauty with which the Japanese designed everyday items. Sake jugs look like home décor. The hook that holds the pot for the hibachi is an intricate work of art. Dinner table items are crafted with such beauty you almost hate to use them.
For the Carnahans, all their Japanese items are part of their everyday experience. From waking to a wedding kimono in their bedroom to finding quiet in the Japan room, they try to capture pieces of a place they loved. Have they been back? No. Robin says a short stay would only make her miss it more. If she ever goes again, she wants to linger there a long time … and maybe find more treasures.
For a list of sources used in this article, contact Valerie LK Martin at lightninggirl@gmail.com Valerie LK Martin Valerie has a varied background in fundraising, public relations, teaching and freelance writing. She also holds a master’s of divinity and is an ordained chaplain. Valerie has stepped foot in 25 countries, jumped out of an airplane, twice been electrocuted by lightning and once slept in a train car with 12 strangers. She lives in Oregonia with her husband, Tom, Sadie the Lab and kitties, George Herbert and BeBe. She can be reached at lightningirl@gmail.com.
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Talkin’ turkey 52 | Salt | November/December 2014
Story and photos by David Wright
What’s the first thing that comes to your mind when you’re getting ready for Thanksgiving? For many, it’s the feeling of warmth and happiness that comes from spending time with friends and family. Following the tradition of the first Thanksgiving feast, unity, friendship, and, of course, a spirit of thanksgiving, is what the holiday is all about – but let’s not forget about the food. For many Americans, there’s no holiday food tradition quite as iconic or beloved as the Thanksgiving turkey. For Zachary Johnson, the farm manager of Johnson Farms in Clinton County, it’s worth a living. “It’s been a long family tradition,” he said.
Johnson is the fourth generation of the family-owned and operated business. Johnson said he’s currently working on a business degree through Southern State Community College in hopes of expanding the farm. Located on Farmers Road outside of Wilmington, Johnson Farms is an allnatural turkey farm specializing in freshdressed turkeys and custom processing. “We’ve got 900 turkeys here,” Johnson said, standing in the midst of the birds in their grassy turkey run. He explained that the family uses its own home-grown corn to make turkey feed, supplementing the birds’ diet of insects, grass and other forage. “When you go all natural, you don’t
Fourth-generation turkey farm carries on traditions
year,” he said, adding that they could have easily sold another 350 if they had them. “We had to buy a turkey back so we could have it for Thanksgiving.” This year, they’re set for another booming holiday season – and Johnson is optimistic about the outcome. Johnson said one of his favorite traditions is cooking the turkey. “It’s kind of a guy thing,” he said. “We deep fry it in the garage – we kind of stand around and talk and have a good time.” Growing up on a farm can be a unique experience with many fun memories – some more ridiculous in nature, but fun all the same. Johnson said one of his favorite memo-
ries from his younger days is getting chased by the turkeys. “I would go out into the turkey pen and the turkeys would chase me. If one got too close, I’d yank out a tail feather,” he said. Whether your memories include getting chased by turkeys or simply spending time with family while the turkey cooks, remember the words of Zachary Johnson: “I hope there’s always going to be a Thanksgiving.” David Wright David is the editorial assistant for the Wilmington News Journal. He is a writer, actor and adventurer with a focus on humor and creativity.
Salt | November/December 2014 | 53
need to worry about giving them all the injections and everything,” he said. “Plus, it’s just the right thing to do.” Since its inception in the 1920s, the business has grown substantially – with added success from its state-of-the-art processing plant built in 2001. The turkeys are raised and processed on the farm, then sold completely fresh – almost all in the last seven days before Thanksgiving. Johnson said they currently do business with four Kroger stores, including Wilmington, Hillsboro, Lebanon and Mount Orab. All the other sales go to customers who come straight to the farm. “We sold every single turkey we had last
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56 | Salt | November/December 2014
Story and photos by Carol Chroust
This colorful above-the-door swag features fresh pomegranates and oranges.
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Three gentlemen discuss the news of the day in 18th Century Williamsburg.
the day after New Year’s. A Christmas Decorations Tour is on Nov. 29 and a Christmas Homes Tour is on Dec. 6. A parade and other daytime activities will accompany the Dec. 7 Grand Illumination celebration. That evening, the city will be lighted with cressets, or iron baskets, set ablaze, candles will be lighted in all the windows and fireworks will fill the sky. What an inspiring time that will be. So, give a boisterous “Huzzah!” Join the many interesting and fabulous tours, events, activities, presentations, demonstrations, and conferences scheduled throughout the year at our own historic Colonial Williamsburg. Carol Chroust Carol is an Ohio writer who enjoys writing about inspirational and interesting people, places and subjects. She lives in Wilmington with her husband, Jim.
FOR MORE INFORMATION: Visit colonialwilliamsburg.com Call 888-9657254 Type in Google: How to Make a Colonial Williamsburg wreath
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Salt | November/December 2014 | 57
or truly beautiful and unique holiday wreaths and decorations, visit Colonial Williamsburg. The preserved or authentically re-created 18th century Virginia city is a living history museum. Meld into the city as it is alive with the culture, atmosphere, idealism and accelerating fervor of approaching Revolutionary War. The city is boldly enhanced with vivid color and creativity during the Christmas season. The decorations are made of natural materials including plants, fruits, vegetables, dried materials and other adornments that would’ve been available during the period. They can also be found in your own refrigerator, pantry, grocery store or in a wild field or woods near you. Perhaps you will find inspiration to make a holiday wreath of your own.
Stroll down the mile-long Duke of Gloucester Street. Visit with costumed interpretive guides as they go about their daily routines, but with the added edge of revolution and patriotic rebellion in their thoughts and conversations. Go into the shops and businesses and stop for food or refreshment in one of the many wonderful eating or drinking establishments along the way. Guided tours, self-guided tours, carriage rides and shuttles are available. There are also 30 trades represented on the site. Observe skilled workers plying their trades. Visit with a blacksmith, cabinetmaker, gunsmith, carpenter and joiner, millinery, printer and binder, basketmaker, shoemaker, silversmith, tailor, weaver, wheelwright, gardener, a wigmaker and others. Stop by the stables. There is also a historic farming area or explore the Great Oaks Plantation (closed on Wednesdays). Colonial Williamsburg is delightful any time of year. One of many extra treats for spring, summer and fall is the 180 acres of more than 100 authentic gardens. Collectively, they are one of the top 10 gardens in the world. For garden lovers, clubs and organizations, there are garden tours and a spring 2015 garden tour. Many exciting activities and events heighten the holiday season. The Christmas decorations start going up the day after Thanksgiving and continue until
Sitting above a door sill is this colorful swag made of artichokes, pine cones, dried flowers and other dried materials.
58 | Salt | November/December 2014
A mushroom collected from the woods and wheat from a field combine to make this unique wreath.
Woven material forms the central theme of this unusual wreath.
This extraordinary wreath emphasizes the business within with dried flower “foam” on the mugs and swirled cotton “smoke” from the pipes.
Colonial Williamsburg comes alive with vibrantly colored wreaths, swags and decorations during the Christmas season.
Pheasant feathers, seed pods, red peppers, pomegranates, an apple and greenery are combined in this striking wreath.
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By Kathleen L. Norman I used to think November was about Thanksgiving. Now that I have kids, one of whom is all about being on stage, I realize I was wrong. November is actually about rehearsals for Christmas shows. It actually starts in September with email reminders that both the Christmas Pageant and The Murphy Theatre Christmas Show, starring The Murphy Kids, are right around the corner. At our house, these reminders have become two of the most trustworthy indicators that the holidays are sneaking up on us. Two different theatrical productions held one week apart, followed by the biggest holiday of the year. (In the last issue of Salt magazine I mentioned I’m a planner junkie which definitely comes in handy this time of year.) The Murphy Theatre Christmas Show is known by those of us behind the scenes as “The Murphy Show,” as in, “Are your kids going to be in The Murphy Show this year?” which is also a not-so-subtle way of saying, “Please don’t leave me alone backstage with 50 children … you will be there too, right?” In October, organizational meetings take place, schedules are distributed, scripts and songs are discussed and rehearsals begin with children roaming around in what can best be described as “coordinated mayhem.” When November hits, the real work begins. Routines and lyrics are taught and repeated and repeated and repeated. For those of us parents “lucky” enough to have been given a CD of the music, we have the
The Murphy Theatre Christmas Show is known by those of us behind the scenes as “The Murphy Show,” as in, “Are your kids going to be in The Murphy Show this year?” which is also a not-so-subtle way of saying, “Please don’t leave me alone backstage with 50 children … you will be there too, right?”
opportunity to listen to the required songs in the car. Everywhere. We. Go. By the end of November, most of the parents know the routines as well as the kids. Sometimes, after hearing the songs for the 70th time, my mind wanders… Director (to parents): “Oh no! The kids have gone on strike! The show starts in 10 minutes! Everything is ruined!” (The parents circle around the director, everyone talking at once. Then one of the moms, a Judy Garland lookalike, speaks up.) Judy: “But we’ve worked so hard! There must be something we can do!” (A dad who is a Mickey Rooney double jumps in.) Mickey: “Wait a minute! We know the routine! We can do it! All of us parents! We can do the show!” Director (shaking his head, first with shocked disbelief, then visible relief): “It just might work!” All the parents, talking at once: “Yeah! Let’s put on a show!” November also includes the annual, “Hunt for the White Turtleneck,” a thrillseeking search for one of the key elements of the costume for The Murphy Kids. The hunt progresses in several stages. First, you must search your entire house to see if you can find the one from the previous year. Then you try to determine if
it will fit. As your child is struggling to get his/her head into the shirt, you calculate whether anyone will notice if you try to sneak one more year out of it, even though you can see a bellybutton and six inches of forearm. Once you and your child both stop crying, you proceed to the store. Oh, sure, buying one seems easy enough. Until you realize that 50 other children in Clinton County are all shopping for the same garment at the same store and all of them got there before you. So you drive to another county, where you locate every size but the one you need. Finally, after hours of searching, gallons of gas, and a lot of swearing at Walmarts and Targets all over southwest Ohio, you finally find the required turtleneck. (Note to the amateur turtleneck hunter: If you try to beat the crowd and do this step in October, you are doing it wrong.) After six years of Christmas pageants and four years of The Murphy Show, I could not tell you what Saturday mornings or Sunday afternoons in November are like for the rest of the world. However, I do know what The Murphy Theatre feels like when the heat hasn’t kicked in, where to sit so that your voice doesn’t carry when you are gossiping with the other parents, and what the sanctuary of the Methodist church looks like when poster board, exasperated parents and glitter are covering the floor. Because so many of the children in our church also participate in The Murphy Show, pageant planners have to schedule around the Murphy performances. So we typically end up with the pageant the first week in December and the Murphy Show the second weekend. As the last notes from the last song of the
called November Beaver Moon because it last matinee performance at the Murphy Christmas Show are lingering in the air, was the time to set beaver traps before the water froze and ensure a supply of winter I feel like Rip Van Winkle just waking up from a six-week nap furs. December was called Cold Moon. (Little as I realize that Christ“Everything the power of the explanation needed on mas is two weeks world does is done in a circle… away and we still do that one.) The sun comes forth and goes For me, thanks to not have a Christmas down again in a circle. The tree. the great traditions we moon does the same and both It’s a weird paradox: stumbled onto when we are round. Even the seasons moved to Clinton County, the Christmas shows are over and I am November is “Rehearsal form a great circle in their Moon” and December is Christmased out. changing and always come “Murphy Moon.” So our new Christback again to where they were.” mas tradition is husThank you, Salt readers, for spending time through tling the kids out of the — Black Elk, Oglala Sioux (1863-1950) my moons over the past theater and rushing year. I hope you have to the Christmas tree enjoyed the journey and considered some farm before it closes. According to the Olde Farmer’s Almaof the recurring moons of your own life. nac, the Algonquin tribes and the colonists When you see me in January, I will be
back where I started with “Shivering Girl Scout Moon.” Need any Thin Mints? EDITOR’S NOTE: This is the last in a series describing the moons of the writer’s life. The American Indians used moon names to distinguish one lunar cycle from the next. Moon names were based on recurring seasonal activities or observations made during each lunar cycle.
Kathleen L. Norman Kathleen recently launched Pursuit Communications, which provides writing, editing and consulting services for companies in southwest Ohio. She is a 2007 winner of the Erma Bombeck Writing Competition and received an honorable mention in 2010. n
From our Readers
We asked Salt readers on Facebook what is one holiday tradition they would never give up. Here are some of their responses. Don Beth Porter Celebrating the birth of my savior, Jesus Christ. Jeremy Rosenwirth Gathering with my immediate family on Christmas Eve as we have every year that I have been on this Earth. Arica Green Thanksgiving Day dinner. This early black Friday shopping has gotten out of control!
Casey Bain-Breckel Our Elf on the Shelf named Winter. This will be our third year with her. She brings so much joy to our home and gives our 4-year-old daughter something to look forward to, as things get hectic and busy. It’s a pleasure watching our daughter search for Winter the Elf every morning and laughing at her expressions when Winter is found doing something zany. Winter arrives Dec. 1 and leaves Dec. 24. Diana Allen Hiding our Christmas pickle ornament on the tree. First one to find out gets the first helping of money bread!
Taylor Lewis Always serve cranberry sauce at Thanksgiving, even if no one likes it or eats it. Jeff Seedes Deep fried cajun turkey. Sandie Henley Parsons The family gathering together early on Thanksgiving morning to watch the Macy’s parade while I am cooking. I love hearing the comments on the performances, being called in to see balloons and just hearing the laughter. That is the best part of my Thanksgiving Day.
Jared Kenneth Lee Royer Saying Merry Christmas. Enough said! Jason McCarty Simply remembering. Shawn Hill New Year’s eve. Family, communion. Midori McBrayer Making and decorating cookies and cupcakes while watching our favorite holiday TV shows or movies.
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Lesley Lightner Christmas stockings. They are more anticipated than gifts themselves. It is fun choosing items that you know, or just sometimes think, the recipient will like. I still do one for my husband and my adult daughter and a friend, when I learned that her parents had never done one for her when she was growing up. I accumulate stuff all year, so it is never a last-minute dash to the store. My daughter does one for me, too, and mails it from Massachusetts. Anita Haitz Flaugher Christmas Eve mass at St. Michael Catholic Church in Ripley.
s a m t s i r h C ’ n u p s ome
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A ‘H
right Story by David WJudy Taylor sy Photos courte
A homemade community tradition It’s the old-time traditions that keep us connected during the holidays. Whether it’s picking out the perfect Christmas tree in the crisp winter air, or pulling a piping hot pan of gingerbread cookies out of the oven for a cozy evening in, the familiar feeling of returning to the Christmas traditions can bring back memories you’ll never forget. For Judy Taylor, that familiar holiday memory is seeing local crafters of all types and kinds coming together and selling their goods at the annual Homespun Christmas – a holiday crafting event in Wilmington where locals can buy and sell a wide range of primitives, furniture, jewelry, candles and hand-painted chocolates. “People love doing this,” Taylor said. “I love doing this.” Taylor has been the event coordinator since 2002, but Homespun Christmas is now in its 32nd year. Beginning on Saturday, Dec. 7 from 9 a.m. to 4 p.m. and wrapping up Sunday, Dec. 8 from noon to 5 p.m., the annual event is a celebration of homemade goods. On Saturday, more than 60 craft makers ply their trade at Denver
Place Elementary, and more than 20 businesses hold open houses around town throughout the weekend. “We’d like to make it even bigger,” Taylor said, adding that the event is now county-wide, with more businesses getting involved every year. “I always get such good feedback,” she said. When asked what her favorite part of the event was, Taylor said
the preparation was near the top of the list. “The day of the show, at the school,” she said, “seeing all the crafters I’ve known for years bringing their things in and setting up … I love all the long-time crafters that have really stuck with this.” Taylor said that, while crafting is a timeless hobby, there are some differences that change the face of the art from year to year. “I like seeing how crafts have changed,” she said, “seeing how some things have died out, and then seeing when people bring them back after a while.” Some of the participating businesses this year include This & That Paperbook Trades, Rome Jewelers, For a Song and a Story, Home Again II, Orion and Pieces of heART Studio. For more information, call Judy Taylor at 937-725-5868 or email her at judy.taylor57@yahoo.com. David Wright David is the editorial assistant for the Wilmington News Journal. He is a writer, actor and adventurer with a focus on humor and creativity.
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Salt Shakers Betty Jean Pavey Conklin — Leesburg
The apple salt and pepper shakers are more than 60 years old and belong to Betty Jean Pavey Conklin, mother of Debbie Hicks of Leesburg, who brought the shakers in to be photographed for Salt.
Faye Thompson — Hillsboro
In each issue of Salt, we try to feature creative photos of Salt and/or salt and pepper shakers from our readers’ collections. Please submit photos and descriptions to editor@thesaltmagazine.com by Dec 9, 2014 for consideration.
Salt | November/December 2014 | 65
“These salt and pepper shakers are from the collection of Faye Thompson. She is my grandmother and has been collecting salt and pepper shakers for more than 60 years and has more than 500 sets. She lives in Hillsboro, and is a big fan of your publication. We had fun spending the afternoon photographing some of our favorites.” — Heather Storer
ut & Abou
Out & About Adams County
Nov. 30 Christmas Parade in downtown Washington Court House. This annual parade features bands and lighted entries from local organizations. Sponsored by the Fayette County Chamber of Commerce. 740-3350761.
Nov. 22 Red Barn Jubilee Show, 7 p.m., 2223 Russellville Road, Winchester. 1-800-823-9197. Nov. 28 Miller’s Christmas Tree Farm’s 22nd anniversary. Open every day except Monday from 10 a.m. to 5:30 p.m. until Dec. 24. 1600 Eckmansville Road, West Union. 937-5442220. Nov. 29 Adams County Christmas on the Adams County Courthouse Square in West Union. Event begins at 5:30 p.m. with a welcoming ceremony at 6:30 p.m. 937-587-3749. Dec. 6 Peebles Christmas Celebration. Lighting of the Christmas tree and other events begin at 6 p.m. 937-587-2417. Dec. 6 Old Fashion Christmas at the American Legion Post in Peebles. 937-798-1376. Dec. 13 Adams County Audubon Christmas Bird Count. 937544-2880.
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Dec. 14 Page One-Room School House Christmas event. 937587-2043. Dec. 21 Lighting the Serpent. Celebrate winter solstice at Serpent Mound by helping the Friends of the Serpent Mound light 1,000 luminary candles around the effigy. www.serpentmound.org.
Clinton County
Nov. 29 Hometown HoliDazzle Illuminated Parade and Festival, 3-10 p.m. in downtown Wilmington. Santa Claus, indoor carnival games, delicious food and strolling musicians bring in the holiday season. Free admission.
Greene County Nov. 29 Merry Tuba Christmas, 5 p.m. at the historic Murphy Theatre. Tuba talent from the region will gather on the stage of the Murphy in downtown Wilmington for a concert of brass instruments playing your favorite holiday tunes. Free admission. 877-274-3848. Dec. 6 Santa Claus is Coming to Town in New Vienna. Come see Santa at the New Vienna Community Center. The event will feature music, food, Christmas bazaar and free hot chocolate and cookies. Free admission. 937-987-2092. Dec. 6–7 Homespun Christmas in downtown Wilmington. A great opportunity to visit homes, area businesses and select venues for handcrafted items and gifts. 937-725-5868. Dec. 11–13 The Murphy Theatre Christmas Show. Make your holiday season bright at the Murphy with this traditional holiday family favorite. Admission is $10-16. 877-274-3848.
Fayette County
Nov. 22 Holiday decorations. Bring the entire family and have fun making ornaments to decorate the Christmas trees at James Ranch Park. 1-3 p.m., 177 Fairground Road, Xenia. Nov. 18 LOL: Library Out Loud. 3-4 p.m., Yellow Springs Community Library, 415 Xenia Ave., Yellow Springs. Have a snack and draw with different media while listening to an audio book. Nov. 20, Dec. 18 Minimalist Meetup at Bryan Center in Yellow Springs. 7-8:30 p.m. 937-767-1777. Nov. 22 International Thanksgiving Hike at Glen Helen, 10 a.m.noon. Bring an international friend to enjoy the Glen. 937769-1902. Nov. 28 Yellow Friday in downtown Yellow Springs, 10 a.m.-10 p.m. For those turned off by the endless lines and swarming hoards of Black Friday shoppers at big box stores and malls, Yellow Springs may be a less hectic and more pleasant alternative. The day after Thanksgiving is a day now christened Yellow Friday. 937-767-2686.
Nov. 15 Show of Seasons, 9 a.m.-4 p.m. at the Fayette County Fairgrounds in Washington Court House. 740-335-3933.
Nov. 27 Thanksgiving Buffet at Young’s Jersey Dairy from 10:30 a.m. to 6 p.m. 937-3250629.
Nov. 17 Fayette County Hospice Hearts for the Holiday at the Fayette County Fairgrounds. Sponsored by Hospice of Fayette County. 740-335-0149.
Nov. 30–Jan. 1 The Legendary Lights of Clifton Mill, from 6 to 9 p.m. every night until the New Year. 75 Water St., Clifton. 937-7675501.
Compiled by David Wright Dec. 13 Yellow Springs Holiday Festival, 10 a.m. to 6 p.m. at Glen Helen. 937-767-2686.
Highland County Nov. 26 Community Dinner at the Hillsboro Church of the Nazarene, 6-7:30 p.m. The event occurs on the last Wednesday of each month. 8230 U.S. Route 50. 937-393-3545. Nov. 27 Moonlight Madness: The pre-Black Friday event in uptown Hillsboro. 6-11:55 p.m. Nov. 29 Uptown Hillsboro Annual Holiday Parade. 2-3:30 p.m. in historic uptown Hillsboro. Dec. 5 First Friday: Uptown Christmas. Come to Hillsboro from 5 to 8 p.m. for some holiday fun, shopping and dining. Horse-drawn wagon rides will be returning. Santa Claus will also make an appearance.
Madison County Dec. 1 Olde Fashioned Christmas on Main Street in downtown London. The event will feature carriage rides, downtown business open houses, refreshments and much more. Streets close at 5 p.m., with carriage rides beginning at 6 p.m. There will be additional activities in the community center. Dec. 6 Plain City’s 13th annual Christmas Under the Clock The village of Plain City will celebrate the start of the holiday season Saturday, Dec. 6 from 5 to 9 p.m., at the corner of Main and Chillicothe streets. Event includes tree lighting ceremony, auction for holiday items, crafts, pictures with Santa and music. Shuttles available.
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And one more thought...
“To give light to them that sit in darkness .... to guide our feet into the way of peace...” — Luke 1:79 (KJV) Photo by Maggie Wright taken at North Shore Primitives