Salt Flavor for Everyday Life | September/October 2016 Southeast Ohio
FALL TR AVE L ISSUE
3 cabins, 1 trip back in time Rolling by history Bob Evans Farm is ‘how it used to be’
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Salt
Hide & Shake
Flavor for Everyday Life www.thesaltmagazine.com Southeast Ohio September/October 2016
Publisher Editor Food Editor Layout Design
Pamela Stricker Lora Abernathy Andrea Chaffin Jayla Wallingford
Sales
Mason, Meigs and Gallia Counties Julia Schultz 740-446-2342 jschultz@civitasmedia.com
pstricker@civitasmedia.com labernathy@civitasmedia.com achaffin@civitasmedia.com jwallingford@civitasmedia.com Scioto County Tracy Ison 740-353-3101 tison@civitasmedia.com
Contact Salt: editor@thesaltmagazine.com 825 Third Ave., Gallipolis, OH 45631 740-446-2342 Salt is published six times a year by Civitas Media LLC and is available through the Gallipolis Daily Tribune, Point Pleasant Register, (Portsmouth) Daily Times and The (Pomeroy) Daily Sentinel. All Rights Reserved. Reproduction of any material from this issue, in whole or in part, is prohibited. Salt is free to subscribers of these newspapers. It is also available for purchase at each of the newspapers’ offices. Please buy locally and recycle.
Find the shaker in this issue and be entered to win a $10 grocery card. Visit our website, thesaltmagazine.com, and click on the Shaker Contest link at the top and enter your contact information. Your name, street number, street name, city and zip code are required. Only your name and city will be published. All entries must be received by Sept. 30, 2016. Only online entries will be accepted. In the June/July issue, the shaker was hidden in the photo on page 18. Congratulations to our most recent winner, Liz Hurst of Portsmouth. You could be our next winner!
On the Cover
Visitors to the Cave Hill Cabins in Adams County can expect a refined and rustic retreat, according to owner Patty Carr. Photo courtesy of Cave Hill Cabins.
Follow us on Facebook, Twitter, Pinterest and Instagram @TheSaltMagazine.
Mike Bartrum
Profile
Front Porch Profile offers a personal glimpse into the lives of notable people in our communities
By Lora Abernathy
What is the last picture you took? Our family. Have you ever driven across the country? My wife completed her PT clinical in Lincoln City, Oregon, in 2007. We had a great trip we still talk about to this day. Would you rather it be too hot or too cold outside? Too hot.
What’s the funniest thing a kid has ever said to you? When I substitute taught for a kindergarten class in Kansas City, a little boy called me the “Kindergarten Cop.” What do you love most about your community? My wife and I moved back home in 2002 because of our love for family, friends and the fellowship of the people of Meigs County.
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Front Porch
Meigs County Commissioner Vice President of the Commission
Salt CONTENTS
features
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3 cabins,1 trip back in time: Cave Hill Cabins Beer, brats & brotherhood: Minster Oktoberfest The easy way to tour: Scioto Segway & Portsmouth murals Down on the farm: Bob Evans Farm Festival Reader Recipes Out and About
columns
6
Publisher’s note
By Pamela Stricker
Recipe Index
Ever-So-Easy But Oh-So-Good Cobbler .........................................17 German Oatmeal Cake .....................................................................11 German Sauerbraten.........................................................................11 German-Styled Green Beans ...........................................................11 No-Crust Pumpkin Pie .......................................................................17 Potato Dumplings ...............................................................................11 Triple Apple Pie .................................................................................16 Wainachsrollen ...................................................................................11
Staff
PAMELA STRICKER Pamela is the publisher of Salt magazine, which she launched in southern Ohio in 2009. She also holds the title of publisher, Niche Product Division for Civitas Media. She and her husband, Jerry, reside in Lima, Ohio. LORA ABERNATHY Lora is the editor of Salt magazine and the director of editorial digital strategies for Civitas Media. Originally from West Virginia and a proud Marshall University alumna, she lives in southern Ohio with her husband, Gary. Reach her at labernathy@civitasmedia.com. ANDREA CHAFFIN Andrea is the food editor of Salt magazine and the editor of The Madison Press. She can be reached at 740-8521616, ext. 1619 or via Twitter @AndeeWrites. JAYLA WALLINGFORD Jayla is the designer of Salt magazine and is the manager of the special sections team for Civitas Media. She lives in Harveysburg with two cats (and offers free handouts to a slew of feline drifters).
Contributors
FRANK LEWIS Frank is a reporter for the Daily Times in Portsmouth. Reach him at 740-3533101, ext. 1928, or on Twitter @franklewis. AMY EDDINGS Amy writes for The Lima News. She’s a former New Yorker and public radio host. When she’s not writing, she’s canning, cooking, quilting and gardening. Reach her at aedddings@civitasmedia. com or on Twitter @lima_eddings. SARAH ALLEN Sarah is a writer for Salt magazine. When she’s not writing, she can be found scrapbooking, reading or cooking.
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Changing someone’s life
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By Pamela Stricker “I cried because I had no shoes until I met a man who had no feet.” — Helen Keller I was aggravated at the amount of my time that was tied up in travel to attend a meeting at our company’s corporate office in North Carolina. Little did I know how much the impact of that meeting would have on my life. It didn’t take long to put my aggravation aside after spending only a brief amount of time with Courtney Rogers. It was the first time I had seen her since her accident that happened on a Saturday evening, March 26. You see, Courtney’s right arm was crushed when the ATV she was riding with friends took a turn too fast and flipped, pinning her underneath. The 31-year-old recalls the frantic scene: girlfriends screaming, EMTs shouting instructions. But in the midst of all that chaos, something miraculous was happening. “I don’t consider myself to be very religious. I don’t attend church regularly, but I am a believer. I believe God is the reason I am here,” she said. “As I lay there bleeding to death, aware of the mayhem around me, I heard a voice that said, ‘Be still, be still.’ ” That brought a great sense of calm to her. The amputation was done the next day in order to save her life. She also ended up with 11 staples in her head. She lost a lot of blood, but no transfusion was necessary. Initially, the EMTs did not think they could save her life. Amazingly, Courtney was released from the hospital on March 30 — only four days later! She credits the great outpouring of love and support for her continued recovery. Friends organized meals. Flowers were continually getting delivered to her door. “I have the best family and friends,” she said. “I have a passion for cooking and thought I would not be able to ever prepare a meal again. My boyfriend, Jason, and I have some of our best talks during that time,” she said. She recalls one really bad day when Jason had to return to work. She spent a lot of that day in tears. But after that day, she determined she was not going to go back into that funk. She decided being thankful for what she has is more important than focusing on what she no longer has. “I don’t know why, but I remember when I used to ask why,” she said. “Mom and Dad
would often answer, ‘Just because.’ I know there is a greater purpose.” Courtney is faced with a lot of challenges. She had approval from the insurance company to go through the procedures to be fitted for a prosthetic arm. When she submitted for approval to get the arm the prosthetic clinic recommended, it was denied. According to the insurance company, it exceeds her basic needs. Unbelievable! She got hit with a bill for $37,000 that the insurance company refuses to pay. The doctors that performed surgery on her arm were in the network, but the facility where the surgery and care was given was not. Unbelievable! Besides the administrative position she holds in our company, Courtney also bartends, so she is considering other alternatives for income. “It’s the craziest little things that I can’t do. I can’t tie shoes or ties on clothing. Fastening pants. Opening bottles of water. I used to type 70 wpm. Now I can barely type. I can’t put my hair in a ponytail,” she said. How does she get through it? “I’ve always been grateful and optimistic, but this has intensified my perspective,” Courtney said. “When life has sent you a curve ball, it could have been curvier.” What does she want others to know? “I know it sounds cliché, but don’t sweat the small stuff. And it’s all small stuff. I want to help someone else. I want to help change someone else’s life,” she said. You already have, Courtney. You changed mine.
Publisher pstricker@civitasmedia.com
Courtney Rogers
3 cabins, 1 trip back in time By Sarah Allen
George and Patty Carr
ing a migration and found a total of 53 species. But Cave Hill Cabins is about more than its setting. While the overlook of about 15 miles is breathtaking and the surrounding woods offer a chance to find a simple, blissful peace, Carr said that, above all, “A lot of people like to come out here for the family … and to be together.” She added that the cabins are located near other points of interest as well, such as Amish Country and the Serpent Mound.
CAVE HILL CABINS Address: Near Winchester, off state Route 32 Website: cavehillcabins.com
Photos courtesy of Cave Hill Cabins
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Nestled among woods and the rolling foothills of the Appalachian Mountains is a little getaway back in time known as the Cave Hill Cabins. The cabins began “about 22 years ago,” said Patty Carr, who owns the spot with her husband, George. At that time, the Carrs bought 35 acres in Adams County, Ohio, and then began to acquire and refurbish a total of three unique cabins. According to the Cave Hill Cabins website, the first, simply known as The Log Cabin, is described as “a hewn log cabin in (a) storybook setting.” It was built before the Civil War and “painstakingly restored by local Adams County craftsmen,” the website adds. The Round House is “handbuilt, from the cedar shake exterior to the pine and cedar interior,” and is “totally secluded,” at the end of a half-mile private road, the website states. Finally, the website describes the Dodge Cabin as featuring “a massive stone fireplace and a spacious deck overlooking woods and a pond.” It is also secluded, located on a “private and quiet 20 acre farm, out of sight of any other building,” the website adds. Carr also said that each cabin is fully equipped, with TVs and Wi-Fi, and dogs are allowed on the premises, with many open fields for them to run through and enjoy. Ultimately, Carr said the cabins are “refined, rustic retreats.” The cabins represent a means of not only relaxation, but also of reconnecting with nature. “It’s just a beautiful, park-like setting,” she said. Carr added that, once, some birders came to the cabins dur-
BEER, BRATS & BROTHERHOOD Minster celebrates German heritage with annual Oktoberfest By Amy Eddings Minster, Ohio’s annual Oktoberfest is a tourist attraction for many, with visitors traveling from across Ohio and from neighboring Indiana and Michigan for
the beer, the bratwursts and the traditional oom-pah music. For Minsterites, it’s a big, public reunion. “It’s a homecoming for families,” said Mary Oldiges, who runs the Minster Historical
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Society and whose husband, Gary, helped found the event in 1975. Oldiges, 69, was sitting at her desk at the historical society at 112 W. Fourth St. Above her, resting on top of a wooden card catalog, were framed photos of the Woehrmyers, her father’s clan. She’s also related to the Ritters, the Bergmans and the Kovermans. The Mass cards from many of these relatives’ funerals in this deeply Roman Catholic community are among the 25,000 that fill the catalog. “Today, including our grandchildren, who reside in Minster, and our sons, we are seventh generation Minsterites,” she said. This little rural town of 2,829, she said, “feels like home.” Minster was originally known as Stallostown, the brainchild of Franz Joseph Stallo, a native of Damme, a village in Lower Saxony in the northwest of Germany. Stallo was smitten with America. A schoolteacher, bookbinder and printer, he circulated a poem extolling the new country’s freedoms
From left, Daryn Straley, of Athens, Ryan Loyd, of Lafayette, Indiana, and Kathy Straley drink beer and take a break from the chilly weather during a recent Oktoberfest.
and beauties throughout the provinces of Oldenburg and Hannover. He followed his own advice, immigrating with his family to
America in 1830. He settled in Cincinnati and began scouting for farmland along the MiamiErie Canal, a waterway that was finished in 1845 and unlocked
Photos by Amanda Wilson and Luke Gronneberg
Ohio’s northwestern interior from Cincinnati to Toledo. Pooling resources with other immigrants, he formed a stock company and bought 1,200
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acres of former swampland that had been ceded to the United States by Native Americans nearly 40 years earlier under the Treaty of Greenville. His enthusiasm did not wane with the realities of what was then frontier life. He continued his public relations campaign for Ohio and America. “He sent letters telling them, ‘Come! It’s the land of milk and honey!’” said Oldiges. “And they came!” She said it was one of the largest chain migrations in U.S. history, with families who had immigrated helping, in turn, their siblings, cousins, parents, grandparents and neighbors make the journey and find their footing. “By the time it was done, in the 1860s-70s, a lot of these little communities in Germany, half of them were gone, they had immigrated,” said Oldiges. “They brought their neighbors, their brothers, their sisters, their nieces, their nephews. And wasn’t that a great idea because, with all of that, perhaps they weren’t as homesick.” She praised that community spirit of kinship and mutual support that brought not only Minster into being, but raised up, out of the Ohio wilderness, the German-American towns of New Bremen, New Knoxville and Maria Stein. “I firmly believe that’s why these little communities were so successful,” she said. “You bring enough people with you who know you and love you and share your interests and likes and similarities. That’s how they survived. They all knew each other, they were all willing to help.” They brought their language, Low German, a combination of German and Dutch. They brought their customs, which Oldiges said included a strong work ethic and an emphasis on order and neatness. “We get a lotta visitors from out of town, they say, ‘My God, what a clean little town!’” she said. They brought their culture. The Minster Historical Society’s glass cases are filled with hand-carved wooden shoes and images of the humble farmer’s
Adults and children alike enjoy dancing to the German polka band Sorgenbrecher at the gazebo during a recent Oktoberfest.
footwear dot the interior of The Wooden Shoe Inn, the 83-yearold restaurant at the center of town at Fourth and Main streets. Floats in the Oktoberfest’s annual Sunday parade carry windmills and celebrants dressed in traditional dirndls, lacy aprons, knee-length bundhosen slacks and felt hats. Those early Minsterites brought their food, of course, including pretzels, cabbage rolls, wursts, spatzel, kuchen and strudel. Many of these traditional foods are sold at the Oktoberfest by the three dozen community groups that participate in, and benefit from, the festival. The 40th annual Oktoberfest in 2014 netted nearly $1 million, said Oldiges. And they brought beer, the beverage that has defined Oktoberfest since the first one in 1810 in the southern German city of Munich to celebrate the marriage of Prince Ludwig of Bavaria to Princess Therese of Saxony-Hildberghausen. Two small breweries were in operation by 1869, and one of them, the Star Brewing Co., later known as the Wooden Shoe Brewing Co., lasted until 1953. A recent attempt to relaunch the Wooden Shoe brewery failed in 2012. No matter. There will be plenty of beer on tap at the Oktoberfest, including major brands like
Jay Roellgen, of Tupelo, Mississippi, sat in a chair four hours to have his beard dyed the colors of the German flag during a recent Oktoberfest. Roellgen brought his mom, Dorothy Roellgen, with him so she could visit with family that still lives in the Minster area.
Budweiser and Samuel Adams, as well as smaller craft brews. But the food, the floats, the beer tray relay race and the mug hoisting contest, the tuba and accordion-flavored oompah music, is not what makes Oktoberfest a special time for lifelong Minsterite Oldiges. It’s the way the community pools its talents and resources to host it, year after year. It’s the way
families reconvene around it. “If you don’t know where you came from, how are you going to know where you’re going?” she said. “It’s so important to go back and reflect and say, ‘Hey, they figured it out. They did it and they worked together and they succeeded.’ In today’s society, you still have to basically do it the same way, if you want to get it accomplished.”
Recipes from ‘Minster’s Heart & Heritage Cookbook’
POTATO DUMPLINGS Start to finish: 4 hours (2 hours active) Servings: 10 Ingredients: 3 pounds russet potatoes 2 eggs 1 cup all-purpose flour, divided 1/2 cup dry bread crumbs 1 teaspoon salt 1/4 teaspoon ground nutmeg Dash pepper Minced fresh parsley for garnish Directions: Place the potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight.
Peel and grate the cooked and cooled potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add grated potatoes; mix with hands until well-blended. Shape into 1 1/2inch balls; roll in remaining 1/4 cup flour. In large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley, if desired. [Adapted from a recipe from Ronnie (Brennan) Raible.] GERMAN-STYLED GREEN BEANS Start to finish: 1 hour Serves: 3-4 Ingredients: 1 pound fresh green beans, cut into 2-inch pieces 3 bacon strips, diced 1 medium onion, quartered and sliced 2 teaspoons cornstarch 1/4 teaspoon salt 1/4 teaspoon ground mustard 1/2 cup water 1 tablespoon brown sugar 1 tablespoon apple cider vinegar Directions: Place beans in saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and set aside. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1 tablespoon of drippings in the skillet. In the same skillet, sauté onion in drippings about 5 minutes until tender. In a small saucepan, combine the cornstarch, salt, ground mustard and water until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in brown sugar and vinegar. Add the beans; heat through. Sprinkle with bacon bits. [Adapted from a recipe from Mary (Woehrmyer) Oldiges.] GERMAN OATMEAL CAKE Start to finish: 1 1/2 hours (40 minutes active) Serves: 12 Cake Ingredients: 1 cup quick oats 1 cup boiling water 1 cup brown sugar 1 cup granulated sugar 1 stick (8 tablespoons) butter 1 1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 2 eggs
1 cup raisins Topping Ingredients: 3/4 cup plus 1 tablespoon brown sugar 4 tablespoons heavy cream 6 tablespoons melted butter 1 cup sweetened coconut or chopped walnuts Cake Directions: Preheat over to 350 F. Grease and flour a 9-by-13-inch glass baking dish. In a bowl, combine the oats and boiling water; set aside for 10 minutes. In a small bowl, whisk together the flour, salt, baking soda and cinnamon; set aside. In a standing mixer, cream together brown sugar, granulated sugar and butter until light and fluffy, about 5 minutes. Add the dry ingredients and mix together until incorporated. Add soaked oats. Beat in eggs and raisins. Pour mixture into prepared baking dish. Bake for 30 minutes. Let cool completely before adding the topping. Topping Directions: For the topping, in a small bowl, stir the brown sugar, cream, butter and coconut or nuts until combined. Spread on the cooled cake; place under broiler for 5 minutes or until brown sugar begins to bubble and coconut or nuts are evenly browned. [Adapted from a recipe from Dorothy (Boerger) Wolf.] WAINACHSROLLEN Start to finish: 24 hours (30 minutes active) Makes: 24 cookies Ingredients: 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 2 sticks butter (1 cup), melted 1 cup lard, melted 1 cup granulated sugar 1 cup brown sugar, packed 3 eggs 8 ounces sliced almonds Directions: Preheat oven to 350 F. In a small bowl, whisk together flour, soda, salt and cinnamon; set aside. In a large bowl, stir together butter, lard, brown sugar, granulated sugar and eggs; blend well. Stir in dry ingredients and almonds. Divide the dough in half. Roll each portion of dough into 2 logs, about 2 1/2 inches in diameter; wrap in plastic wrap or waxed paper and refrigerate overnight. Slice chilled dough into 1/4-inch-thick rounds. You may also use a cookie stamp, mold or press on the chilled dough. Bake for 8-10 minutes. Remove and place on cookie racks until cool. [Adapted from a recipe from Ronnie (Brennan) Raible.]
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GERMAN SAUERBRATEN (PICKLED BEEF POT ROAST) Start to finish: 53 hours (1 1/2 hours active) Servings: 14 Ingredients: 2 teaspoons salt 1 teaspoon ground ginger One 4-pound top round roast 2 1/2 cups water 2 cups apple cider vinegar 2 medium onions, sliced 1/3 cup sugar 2 tablespoons pickling spice 1 teaspoon whole peppercorns 8 whole cloves 2 bay leaves 2 tablespoons vegetable oil 14 gingersnap cookies, crushed Directions: Combine salt and ginger; rub over roast. Place the roast in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day. Remove roast, reserving marinade. Pat roast dry. In a large kettle or Dutch oven, brown roast on all sides in oil over medium-high heat. Strain marinade, reserving half of the onions and seasonings and discarding the rest. Pour 1 cup of the marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade liquid). Bring the mixture to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender. Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy. [Adapted from a recipe from Ronnie (Brennan) Raible.]
Rolling by history
12 | Salt | Southeast Ohio | September/October 2016
2,000 Feet of Art: The Portsmouth Murals
According to portsmouthohiomurals.com, after the flood of 1937, the U.S. Army Corps of Engineers constructed a floodwall. In 1992, the city of Portsmouth placed stars on the river side of the floodwall, known as the Portsmouth Wall of Fame, to honor the accomplishments of its residents. That same year, Dr. Louis R. Chaboudy formed a nonprofit group to look into the possibility of having murals painted on the wall. The first mural was painted in the spring of 1993 by Robert Dafford, with Herb Roe as his assistant. There are 60 murals reaching 20 feet tall and stretching more than 2,000 feet wide. “Subjects covered by the murals span the history of the area, from the ancient moundbuilding Adena and Hopewell cultures to modern sporting events and notable natives,� the website states. Photo by Lora Abernathy
By Frank Lewis If you want to see the Portsmouth murals in comfort and not have to rub your sore feet afterwards, or wish you could back your car up and look at one of them again, the only way is Segway. Justin Ridout this summer opened Scioto Segway in Portsmouth, and you can’t miss it — literally. “If you come across the Second Street bridge from the west side, you’ll run right into us. We’re right by the Bridge Carryout,” said Gene Ridout, a familiar face at Scioto Segway. In today’s world, lifestyle is everything. Segway’s line of personal mobility products allows people to travel conveniently, quickly, greenly and, most importantly, fashionably. It’s that two-wheel thing you simply stand on and let it get you where you want to go. “We have eight Segway machines and we rent those out for $30 for the grand tour,” Ridout said. “Our grand tour consists of the Ohio River, and you can stop and take pictures anywhere you want. We run part of the (Shawnee State University) campus, so visitors can see what kind of campus we have. We come back and we tour all the murals and then we go to Alexandria Park and tour it.” Ridout said the tour of the murals by
SCIOTO SEGWAY 132 Second St., Portsmouth OH 740-353-TOUR (8786) themselves, known as the mini tour, is $20. He said the advantage of using a Segway for the tour is that tourists can see all of the murals and not exhaust themselves in the process. In addition to comfort, he said, riding a Segway is fun. Ridout cautioned the Segway is not a toy. The price of each machine was $7,500. He said the Segway “has a mind of its own.” That’s why renters are required to watch a short video and put on a helmet, which they supply, and an orange nylon vest, before they leave the premises. “We had the (Portsmouth) Police Department here to look at our safety program and there was not a problem at all,” Ridout said. “We want this thing to be safe for everybody. At the same time, we want them to have fun. That’s what it’s all about.” People have come from cities such as Akron, Cleveland, Cincinnati, Ironton and, of course, Portsmouth. Scioto Segway is open from noon until 8 or 9 p.m. It’s closed on Monday and Tuesday.
Photo by Frank Lewis
Gene Ridout of Scioto Segway demonstrates the fun of touring on a Segway.
“As long as people want to tour this, we’re going to stay here for them,” Ridout said. “Normally, if it’s 5 or 6 o’clock (p.m.) and we don’t have any calls coming in, we’ll lock it up and go home.” He said early evening is a good time to tour the murals on a Segway. “It’s not hot,” he said. “We provide water to them. They’ve got their little pouches so they can take water with them if it’s a hot day and they get stuck in the heat. Evening time tours are really nice.”
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Children watch this horse walk in a circle to drive a pole to squeeze cane to make sorghum, a sweet ingredient similar to molasses during the 2015 festival. Photos by Lora Abernathy
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Down on the farm
Annual fall festival set for Oct. 14-16 By Sarah Allen Each October, the Bidwell, Ohio, community in Gallia County comes together for an event that brings new meaning to the phrase “family farm.” Bidwell is home to the Bob Evans Farm and, every year, that locale plays host to thousands of people for the annual Farm Festival. This year will mark the festival’s 46th year, according to Bob Evans Senior Farm Manager Clark Walker. It will be held Oct. 14 through 16. The three-day event, Walker added, is designed for families. “Anything we do here, it’s familyoriented,” he said. “That was very
“Most people consider this their farm. They take a lot of pride in (it).” — Bob Evans Senior Farm Manager Clark Walker important to Bob Evans.” The festival will include camping options, concerts and “all kinds of fun things for kids,” Walker said, such as hog races and “pumpkins galore.” Last year, festival-goer Rhonda Gray from Akron, Ohio, told Salt magazine she brought her grandkids. She had first come to the
festival three years ago. Gray described the festival as a “fun day to get out a little before it gets cold.” “It’s wide open and there’s plenty of room to get around,” she added. Similarly, Jennifer Thompson, from Barboursville, West Virginia, said in 2015, “It’s my first time. I’ve heard a lot of people at work talk about it.” Thompson added that her “favorite thing is looking at the crafts.” She also said that “there is so much for younger kids to do.” The original purpose of the annual festival, Walker said, is best summarized by an old jingle used by the Bob Evans company: “‘A place in the country where people can see / Down on the farm how it used to be.’ ” As an example, Walker said, a sorghum mill will be open during the festival. And while the festival has deep-set roots, Walker said the event has also “grown in many
ways and tapped into different markets through the years.” But, even as the years pass, there is one thing that has not changed: The sense of community surrounding the “family farm,” Walker said. “That’s what we have to do, is continue those traditions.” Ultimately, Walker said the festival is a way the Bob Evans company gives back to that community that it values so highly and that is so intricately woven into its story. “Most people consider this their farm,” Walker said. “They take a lot of pride in (it).”
BOB EVANS FARM FESTIVAL Address: 791 Farmview Road, Bidwell, OH 45614 Phone: 800-994-3276 Website: bobevans. com/aboutus/ the-farm/farmfestival Amanda Sedwick, right, and her husband, Aaron, teach their daughter, Alexis, about honey bees during the 2015 festival.
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Recipes
This is a very good pie. I won a pie contest with this recipe a few years ago. The cider and jelly just give it a little something extra. — Janice Young of Reedsville, Ohio Ingredients: 5 1/2 cups tart apples, thinly sliced 1/4 cup apple cider or apple juice 1/3 cup apple jelly, melted 1 cup sugar 3 tablespoons flour 1 tablespoon tapioca 1/8 teaspoon salt Pastry for double-crusted pie (9 inch) 2 tablespoons butter Directions: Preheat oven to 400 F. Combine apples, cider and jelly. Combine sugar, flour, tapioca and salt. Add to apple mixture and toss gently to coat. Let stand 15 minutes. Add to crust; dot with butter. Bake for 20 minutes. Use crust shield or aluminum foil on edge to prevent burning. After 20 minutes, remove shield or foil. Bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack.
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16 | Salt | Southeast Ohio | September/October 2016
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Salt | Southeast Ohio | September/October 2016 | 17
IN PI — Patty Ingredie Russell W E nts illiams o 1 can pum : f Thur m pkin an, Ohio 1/2 cup B isquick m ix 1/2 cup s ugar 1 cup eva po 1 tablesp rated milk oon butte r 1 1/2 teas po 1 teaspoo ons pumpkin pie s pice n vanilla 2 eggs Directio ns: Preheat o ven to 35 0 F. Mix and b ake in gre ased pie pan for 3 5-40 minu tes.
Visit our website, thesaltmagazine. com, and click on the Recipe Submission link at the top to be entered. Include a photo of your dish, too, if you’ve got one. All entries must be received by Sept. 30, 2016. Every submitted recipe will be entered in a drawing for a $25 grocery card. Congratulations to Patty Russell Williams for her no-crust pumpkin pie recipe submitted for this edition of Salt.
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Send us your favorite recipe. We may feature it in an upcoming issue.
Out & About GALLIA COUNTY, OH
MEIGS COUNTY, OH
Oct. 1 Gabe’s Race 5K, 9 a.m. to noon, Holzer Clinic Sycamore Branch, 1051 Fourth Ave., Gallipolis. Send registration to Gabe’s Race, 2160 Eastern Ave., Gallipolis, OH 45631. Call Tera Stewart at 740-446-3580.
Sept. 15-17 Sternwheel River Fest. Visit facebook.com/ pomeroysternwheel or meigscountytourism. com.
Oct. 14-16 Bob Evans Farm Festival, 791 Farmview Road, Bidwell. Call 800-994-3276 or visit bobevans. com/aboutus/the-farm/farmfestival.
Sept. 17-18 St. Mary’s International Festival, downtown Portsmouth. Food featured from around the world. Call 740-354-4551.
Oct. 15 Rockets over Rio, 9:30-10:30 p.m., University of Rio Grande, Bob Evans Hall Parking Lot, Rio Grande. Sponsored by the village of Rio Grande. Call 740-245-5822.
Sept. 22 Landau Eugene Murphy Jr. with Leonard, Coleman and Blunt, 7:30 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Call 740-351-3600, email info@vrcfa.com or visit vrcfa.com.
Nov. 5 The Ohio Valley Symphony presents “Oboes on the Ohio” featuring Dwight Parry, principal oboist of the Cincinnati Symphony Orchestra, 7:30 p.m., Ariel-Ann Carson Dater Performing Arts Centre, 428 Second Ave., Gallipolis. Call 740-446-2787 (ARTS) or visit arieltheatre.org or ohiovalleysymphony.org. Nov. 10 The Gallia Soil & Water Conservation District Annual Banquet, First Church of the Nazarene, 1110 First Ave., Gallipolis. Visit galliaswcd.com.
MASON COUNTY, WV Sept. 17 Annual Fall Bend Area CARE Catfish Tournament, 8 a.m. to 3 p.m., Mason levy. Contact Elvis Zerkle at 304-812-6254 or elvis.zerkle@ icl-group.com.
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Compiled by Lora Abernathy
Sept. 17-18 Mothman Festival, 400 Main St., Point Pleasant. Visit mothmanfestival.com. Sept. 24 Dragon Boat Festival, 9 a.m. to 4 p.m., Krodel Park, Point Pleasant. Sponsored by the Point Pleasant River Museum. Call 304-674-0144, email museum@pprivermuseum.com or visit pprivermuseum.com. Oct. 1-2 Country Fall Festival, WV State Farm Museum, 1458 Fairground Road, Point Pleasant. Call 304675-5737, email wvsfm@wvfarmmuseum.org or visit wvfarmmuseum.org. Oct. 7-9 Battle Days, Tu-Endie-Wei State Park and Main Street, Point Pleasant. Oct. 28-30 Harvest Fest and All Hallows Eve Encampment, Fort Randolph at Krodel Park, Point Pleasant. Nov. 5 Antique Tractor Pull, 1 p.m., WV State Farm Museum, 1458 Fairground Road, Point Pleasant. Call 304-675-5737, email wvsfm@wvfarmmuseum.org or visit wvfarmmuseum.org.
SCIOTO COUNTY, OH
Sept. 24-25 Lucasville Trade Days, Scioto County Fairgrounds, 1193 Fairground Road, Lucasville. Call 937-728-6643 or visit lucasvilletradedays.com. Sept. 30 The 18th annual Scioto Brush Creek Day, 9:30 a.m. to 1 p.m., Otway Covered Bridge. Sept. 30-Oct.2 The 35th annual old-fashioned Sorghum Makin’, 8721 Pond Creek/Cary’s Run Road, Portsmouth. Call 740-259-6337. Oct. 8 Scioto County Habitat for Humanity Fall Ball, 6-11 p.m., Friends Community Center, Portsmouth. Contact Nancy Donini at 740-858-5429 or ndonini1952@gmail.com. Oct. 9 Portsmouth Wind Symphony concert, 3 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Visit portsmouthwindsymphony. com. Oct. 12 “Once,” 7:30 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Call 740-351-3600, email info@vrcfa.com or visit vrcfa.com. Oct. 15 SOMC’s Paint It Pink 5K to benefit the Cancer Compassion Fund. Contact Brad Zieber at 740356-7572 or ziebert@somc.org. Nov. 3 Morehead Percussion Ensemble, 7:30 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Call 740-351-3600, email info@ vrcfa.com or visit vrcfa.com. Nov. 4 Red Cross Dancing With Our Stars Kick-Off, 5-7 p.m., Friends Community Center. Call the American Red Cross at 740-354-3293. Nov. 12 Raven Rock Ash Dash. Help stomp out tobacco use with this race course with 20 obstacles. Contact the SOMC Development Foundation at 740-356-2504.
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