HealthSource of Ohio How Health Care Should Be
Georgetown Pediatrics 5160 SR 125 937.378.6387 Ripley Family Practice 14 N. Second Street 937.392.4381
2 | Salt | September/October 2014
Mt. Orab Family Practice, Pediatrics, Dental, Internal Medicine, Ob/Gyn 150 Health Partners Circle 937.444.2514 Seaman Family Practice, Pediatrics, Dental 218 Stern Drive 937.386.1379
How Health Care Should Be
Hillsboro Health Center, Family Practice and Pediatrics 1108 Northview Drive 937.393.5781 Greenfield Family Practice 536 Mirabeau Street 937.981.7707 Wilmington Family Practice 140 W. Main Street 937.481.2930 Washington Court House Family Practice 1450 Columbus Avenue #203 740.335.8608 We accept Medicaid, Medicare, private insurance and offer a discounted fee program for uninsured patients. Now accepting new patients at all locations. Many of our offices have extended hours for your convenience.
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Salt | September/October 2014 | 3
40636268
Salt
Flavor for Everyday Life www.thesaltmagazine.com
New ! for 201b4lishing
w pu Salt is no s a year! 6 time or your uf Thank yo ort! supp
September/October 2014 Publisher Editor Food Editor Layout Design
Pamela Stricker Lora Abernathy Andrea Chaffin Tina Murdock
Sales Adams County (937) 544-2391
Terry Rigdon trigdon@civitasmedia.com
Brown County (937) 378-6161
Julie Richmond jrichmond@civitasmedia.com
Clinton County (937) 382-2574
Susan Thome sthome@civitasmedia.com
Fayette County (740) 335-3611
Sherri Sattler ssattler@civitasmedia.com
Greene, Montgomery Counties Barb VandeVenter (937) 372-4444 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 | September/October 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 NewsDemocrat, 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, Huber Heights Courier, Vandalia Drummer News, Englewood Independent 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 for purchase at each of the newspaper offices for $3/copy or contact us to subscribe. Mailed subscriptions are $21 per year. Please Buy Locally and Recycle. Follow us on Facebook (The Salt Magazine) and Twitter (TheSaltMagazine).
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 Oct. 9, 2014.
YOU could be our next winner!
Shaker time! In each issue of Salt, we try to feature creative photos of salt and pepper shaker from our readers’ collections. Please submit photos and descriptions to editor@thesaltamagazine.com by Oct 9, 2014 for consideration. Entries will also be considered for printing in the future issues of Salt. Congratulations to our most recent winner: Richard Damron of Martinsville
On the Cover This photo of homegrown corn was taken in the photographer’s backyard garden near London. Photo by Andrea Chaffin McKinney
Salt
CONTENTS features
10 13 27 30 33 38 40
18
The Old Mill
24
‘High’ time to relax
36
Riverhouse Restaurant
A touch of Italy By Jane Beathard
Fall in love with Waynesville By Aly Shinkle
Horse Tales By Huck the miniature horse
Goodwill opens Edgar’s Cafe By Gary Brock
Red Barn Convention Center By Carol Chroust
Secrets of a sensational pumpkin pie By Steve Boehme
Where the language of flowers is English By Pat Lawrence
columns Salt Notes By Lora Abernathy
Publisher’s Note By Pamela Stricker
Many Moons Ago By Kathleen L. Norman
Out & About Compiled by David Wright
Salt | September/October 2014 | 5
7 8 46 48
14
Dayton Dragons
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6 | Salt | September/October 2014
Experience Matters
Dr. Leanne Budde
Prakash B. Patel, MD
285 MEDICAL CENTER DRIVE SEAMAN OH 45679 PH: (937) 386-0000
www.adamscountycancercenter.com
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Salt Scoop
Send us your favorite recipes for Thanksgiving and Christmas. We may feature them in the next issue.
Congratulations to Pamela Banks of Lynchburg who won for her Pam’s Pumpkin Bread recipe submitted for this edition of Salt. Check it out on page 52
Ac-corn-ing to me
He looked at me funny when I told him I wouldn’t be boiling it. In fact, it was officially a scoff. Having spent the weekend immersed in Food Network shows, I’d become inspired to try some new recipes. Instead of boiling the corn on the cob I’d just bought at the farmer’s market, I wanted to just place the corn, husks and all, in the oven. “Do you really have to do that?” my husband, Gary, asked, wincing and sneering. Boiling is traditional, he argued. “Who cooks corn this way?” he asked. He only eats one or two vegetables, and now I would be messing up his favorite, he continued. I ignored him. Yes, thanks to the “Tyler’s Ultimate” show, I’d be going down a path of culinary experimentation that Saturday, but apparently dragging a begrudging spouse along for the ride. But when I presented the corn, his doubt turned to a delightful surprise. He really liked it. I’m glad. That’s what was for dinner that night. Ever since that day, I’ve enjoyed cooking things in a rustic style. Cut up some potatoes, onions and carrots and just throw the whole mess in the oven until the dish melts in your mouth. It’s not glamorous, but it is healthy and delicious. A few days ago, I roasted some corn on the cob. I took some other fresh veggies I got at the farmer’s market and from my grandma’s garden, and sliced them up while the corn was roasting. After letting the corn cool, I added it with
what I’d just chopped, and put it in the fridge for about an hour. It was a wholesome, simple meal. After I’d made it, I did ask Gary if he wanted to try any of it. He peered at me over his glasses, and popped a frozen dinner into the microwave. Oh, well. One step at a time.
Roasted Corn Salad
Ingredients: 2 ears of corn (remove dangling silk and leaves) 1 quart cherry or grape tomatoes 1 red or green pepper 1 cucumber, seeded and diced 2 tbsp. goat cheese 1/2 tbsp. thyme (fresh or dried) Salt Pepper Directions: Roast the two ears of corn in the oven at 350 degrees for 30 minutes. Let cool. Slice the tomatoes, chop the pepper and dice the cucumber. Put in a bowl. Cut the corn from the cob and add to bowl. Refrigerate at least 1 hour. Crumble the goat cheese in the bowl. Add thyme, salt and pepper to taste. Lora Abernathy Lora is the editor of the Wilmington News Journal and Salt magazine. She competes in triathlons and just loves life.
Salt | September/October 2014 | 7
Please send them by Oct. 9, 2014 to editor@ thesaltmagazine.com, and please include your name and address (we only publish the town). Email us photos of your favorite dish as well. Every submitted recipe will be entered in a drawing for a $25 Kroger gift card.
SaltNotes
No-Knead Dutch Oven Peasant Bread Ingredients: 1/4 tsp. active dry yeast 1 1/2 cups warm water 3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two. 1 1/2 tsp salt
8 | Salt | September/October 2014
Fruits of the labor The “pop” of the lids on those jars after they have been filled with harvest from our very own garden never ceases to bring a satisfied smile to my face. To think that what began with a seed buried in dirt grew into a plant that bore fruit and that I could actually preserve! I don’t want to mislead you and make you think I have a cellar full of canning jars filled with tomatoes, green beans and pickles. What you see in this photo is the sum total of what I have canned so far. There’s a bit more that sits in the freezer and I plan to do a few more jars; but I just love staring at the filled jars and kind of dread opening them knowing I can’t look at that filled jar again. Bringing out that jar this winter will be such a welcome addition to the meal. We will savor the flavor and be especially grateful that we getting to relive a taste of summer grown right here in southern Ohio. The delay of gratification is truly worth the wait. My preserving experiences have not been without incident. I remember a time when the green beans exploded from the pressure cooker in the kitchen of my Grandma Short. The walls and ceiling stained with green mush did pave the way for a kitchen redo. When cutting up Jalapenos to make salsa, I did not realize how badly my hands could burn. Nor did I know what to do for the pain. “Try milk.” “Aloe Vera … it works on sunburn.”
“No … try ice water.” “Bleach definitely!” “Have you tried baking soda?” I’m not sure which remedy actually worked or if it was the combination of all of them, but finally, about three in the morning, the fire was bearable. My first attempt at picking blackberries to make blackberry jam turned out perfectly. But I ended up with 52 chigger bites from the picking. Quite a price to pay, but buying a jar of blackberry jam off the shelf at the store could never compare to the mouthwatering goodness in that jar. The cost of buying at the store and putting up food myself is not even part of the consideration. We probably don’t save much and sometimes it may cost more. From the seed to the “pop” to the opening of that jar weeks later is priceless. Now, with the onset of fall and the cooler weather, I’m ready to do some baking. I love making bread and tried this new recipe last winter that someone shared with me. It requires less time letting the bread rise and no kneading. You might want to try it when you are in a pinch for time. If you are one of those people who has stayed away from making bread because it seems too complicated, this is a great recipe for you! And it’s so good! Moist and chewy inside and with beautiful outer crust. In the meantime … please pass the salt!
Directions: 1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. 2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes. 3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball and place on a sheet of parchment paper. It should be a large enough sheet to line the Dutch oven with the dough nestled in the paper. Cover with a towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size. 4. About a half hour before the dough is ready to bake, heat the oven to 450 degrees. Place a 6- to 8-quart heavy covered pot (cast iron, enamel or ceramic) in the oven as it heats. When the dough is ready, carefully place the parchment with the dough into the Dutch oven. 5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Yield: One 1 1/2-pound loaf.
Recipe Index
Baked Cheese Grits...................................................22 Barbecue Deviled Eggs.............................................22 Buttermilk Cornbread................................................22 Corn Chowder............................................................22 Fresh Pumpkin Puree..................................................38 Marjorie’s Pumpkin Pie..............................................38 No-Knead Dutch Oven Peasant Bread........................8
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Old Mill Corn Fritters..................................................21
Pam’s Pumpkin Bread.................................................52 Pottery House Cafe’s Jalapeño Corn Pudding.........22 Roasted Corn Salad......................................................7 Southern Spoonbread................................................21
Antique & Collectibles Show Assembly Building Greene Co. Fairgrounds, Xenia, Ohio Saturday, October 25 • 8 Am - 4 Pm Admission $3.00 Hot Lunch Available by Rooters
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Wheat Ridge Olde Thyme Herb Fair & Harvest Celebration Friday thru Sunday, October 10th, 11th, 12th, 2014 10am - 5pm
817 Tater Ridge Road, West Union, Ohio For more information and booth rental, call Kim Erwin at 937-544-8252 or visit www.wheatridgeherbfestivals.com
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Salt | September/October 2014 | 9
Enjoy the fall harvest along with 150 artisans, craftspeople, antiques, fall harvest decorations, herbs and herbal products, locally produced and from-scratch foods, and shooting the pumpkin cannon. Located in the heart of the Wheat Ridge Amish Community.
A Touch of Italy By Jane Beathard
10 | Salt | September/October 2014
Bed and breakfast in Port Clinton offers European charm all year round Nestled on a Port Clinton side street, away from the hustle of ferries and fishing charters, A Touch of Italy Bed & Breakfast offers European charm to visitors year-round. True to its name, the retreat features Italian decor both inside and out. A rear veranda overlooks Italian gardens. Dining room walls are muraled with Italian street scenes. Proprietors Deborah and Jim Pufnock pamper arriving guests with complimentary wine, snacks and a welcome basket. Ask Deborah and she’ll tell you that she loves to indulge her clientele at every
opportunity. “Come, let us pamper you the Italian way, with amore,” her business card says. Individual bathrooms are associated with each of A Touch of Italy’s three bedrooms — the Bella Roma, Bella Rosa and Bella Firenze rooms. Each features a queen bed with pillow-top mattress, refrigerator, microwave and coffee maker. Books, videos, a VCR and games are also provided. A conference room, fitness center and fully equipped game room are among the amenities. Massage services in a pri-
vate “quiet” room are available by prior appointment. Authentic Italian breakfasts are served at 9 a.m. each morning in the Venetian Dining Room, or privately, in-room, by advance request. Downtown Port Clinton’s shops, restaurants, beaches and historic attractions are nearby. The Jet Express and Miller Ferry are just minutes away. The Jet Express carries passengers to Put-in-Bay — known as the Key West of the North — as well as Kelleys Island from May through October. Miller Ferry also carries both
passengers and vehicles from Catawba Point to Put-in-Bay, Kelleys Island and Middle Bass Island year-round, weather permitting. A Touch of Italy is mentioned in Loreen Niewenhuis’s newest book, “A 1,000-Mile Great Lakes Walk.” Niewenhuis stayed at the B&B prior to beginning her 2012 hike around all five Great Lakes. A Touch of Italy is located at 303 W. Fourth St. in Port Clinton. Reservations are available by calling 419-732-3719 or via email at atouchofitalybnb@ yahoo.com. Visit touchofitalybb. com for more information.
Salt Contributors Gary Brock Gary is the editor-in-chief of MyOwn Rural Life, a monthly Civitas Media publication, and a contributor to Salt magazine.
Beverly Drapalik Beverly lives in Wilmington with her husband, Jeff. They also live with a dog, a cat, a parrot, chickens and bees.
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.
Pat Lawrence Pat Lawrence is a professional journalist, congenital gardener and incorribible collector of hostas for her historic Hillsboro home.
David Wright
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.
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.
Jane Beathard Jane recently retired as a staff writer for The Madison Press in London, and is the retired media relations manager of the Ohio Department of Natural Resources.
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.
Aly Shinkle Aly is hog farmer and a former staff writer for the Wilmington News Journal.
Steve Boehme Steve and his wife, Marjorie, own GoodSeed Nursery & Landscape, located near Winchester. More information is available at www. goodseedfarm.com or by calling 937-587-7021.
Salt | September/October 2014 | 11
David is the editorial assistant for the Wilmington News Journal. He is a writer, actor and adventurer with a focus on humor and creativity.
Kathleen Norman
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12 | Salt | September/October 2014
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Fall in love with Waynesville Story by Aly Shinkle Nestled perfectly between Dayton and Cincinnati, seperated from the congestion of the cities, is a quiet village filled with historic treasures, friendly faces and ghostly tales. Waynesville, located in Warren County, boasts a picturesque Main Street lined with enough shops to explore for days; but, in the fall, the town comes to life with its colorful festivals, funfilled tours and old-fashioned, autumn goodness. Traditionally known as the Antique Capital of the Midwest, there are more than 60 shops that provide a variety of furniture, folk art, primitive gifts, rustic décor, decorative accessories and collectibles. Lilly’s Corner Mall is one of several antique malls in Waynesville. Lilly’s covers a 7,000 square-foot area and hosts 28 vendors. There are also a diverse collection of specialty shops that focus on trades such as needlework, framing, wood-working, American Indian culture, quilting and much more. Each year, internationally known artist P. Buckley Moss visits Canada Goose Gallery to sign her work for collectors and raise awareness for local causes. This year, Moss will be in Waynesville Oct. 24-25. There will be special fundraising for Greenbucs, Glendower Mansion
Contributed photo
A second-story view of the busy streets during Waynesville’s annual Sauerkraut Festival.
Ghost Walk at Pioneer Village, followed by Pioneer Trick or Treat at Caesar’s Creek Pioneer Village. The Hammel House Inn, one of Waynesville’s most haunted buildings, offers Ghost and Goblet Dinners during the month of October. The Hammel House shares tales of the building’s hauntings and a village tour. The annual Ohio Sauerkraut Festival is the crown jewel of the fall lineup. This is the 45th running of the event, which will draw a crowd of more than 350,000 people. “The festival takes over the town for a weekend, but supports us with everything that is done,” said Carol Vacca, Waynesville Area Chamber of Commerce member and owner of Red Barn General Store. The food booths are all operated by the town’s nonprofit organizations including churches, civic clubs and school groups. A few of the traditional favorites include cabbage rolls, German sundaes, sauerkraut pizza and the always pleasing sauerkraut doughnuts. The festival will serve seven tons of sauerkraut over the course of the weekend. If sauerkraut really is not your thing, there will be more than 450 craft booths offering a variety of handmade gifts.
German sundaes, a staple of the sauerkraut festival’s cuisine made by local, non-profit organizations. Contributed photo
The fall’s full schedule includes: • Sept. 21: Main Street Ghost Tour. • Sept. 27-28: Civil War Encampment at Caesar’s Creek Pioneer Village. • October Wednesdays and weekends: Ghost and Goblet dinner tours, hosted by Hammel House and Museum at the Friends Home; by appointment only, call 513-987-3779 for reservations. • Oct. 4: Cabbage Roll Run - 5 mile run. • Oct. 11-12: The 45th Annual Ohio Sauerkraut Festival, Main Street, Waynesville. • Oct. 16 and 23: Ghost Walk at Pioneer Village. • Oct. 18-19: Harvest Festival and Rendezvous at Caesar’s Creek Pioneer Village. • Oct. 24-25: P. Buckley Moss in Waynesville, artwork signing at Canada Goose Gallery. • Oct. 25: Pioneer Trick or Treat at Caesar’s Creek Pioneer Village. For more information on upcoming fall events, contact The Waynesville Area Chamber of Commerce at 513-897-8855 or www.waynesvilleohio.com. For more information on the village’s shops, please visit waynesvilleshops.com. The Village of Waynesville is located in Warren County, centered between Dayton and Cincinnati at the intersection of State Route 73 and U.S. Route 42.
Salt | September/October 2014 | 13
and Pals for Life Breast Cancer Support Group. Greenbucs provides mobility devices for handicapped children, and Pals for Life is a breast cancer support organization. If shopping is done correctly, it can work up an aggressive apetite. Luckily, there are several indpendent eateries that will serve as a perfect place to rest and recharge. The Village Family Restaurant, Hammel House Inn, Lilly’s Café, Bentino’s Pizza and Stone House Tavern are all located downtown and offer a variety of delectable treats. Cobblestone Village and Cobblestone Café, owned by Rick and Brenda Weber, sit on the corner of North and Main streets. The shop is filled with displays of home décor, fashion accessories and handmade gifts. The café features a French-inspired menu that includes pasta, fresh seafood, homemade soups, sandwiches and desserts. A historical presence radiates from the village’s colonial stores and homes, each with its own story to tell, and after the sun goes down, and the shop signs flip to “Closed,” Waynesville’s past residents just may make their presence known. Chris Woodyard, author of the “Haunted Ohio” book series, says Waynesville’s historic past lands it the title of most haunted town in Ohio. The village, founded in 1797, prior to the recognition of the State of Ohio, has acquired a spooky reputation with its lofty list of ghostly tails and encounters. Beginning Sept. 21, Waynesville’s Main Street Ghost Tours will exhibit the town’s notoriously infamous haunted buildings. Oct. 16 and 21 is the
THE Dayton
are
HOT HOT HOT! Story by Monica S. Schultz
14 | Salt | September/October 2014
Photos courtesy Dayton Dragons
What’s hotter than a summer night in Ohio? A Dayton Dragons game. At least that’s what fans say as the team continues to sell out home games at Fifth Third Field in downtown Dayton. Since the team relocated to Dayton, Ohio, from Rockford, Ill., in 2000, it has set and reset baseball attendance records. At the start of the team’s 2014 season, it had recorded 983 sell-out games and holds the longest sell-out streak across all professional sports in the U.S. As of Aug. 19, the number of sell-out games has climbed to 1,045. But what is it about the Dayton Dragons that make the team so hot? “This is like a big block party,” said a fan as she greeted people she knew from her neighborhood amongst the crowd under the awning while waiting for the rain to stop. Yes, even with rain, the Dragons’ home stadium, Fifth Third Field, was packed. The atmosphere was charged with fun and filled with smiling families including people of all ages. The smells of hot dogs, popcorn and pizza wafted across the crowd, encouraging growling stomachs. The big screen in left field alternated be-
tween funny videos and blood-pumping rock music clips. Children squealed with excitement and raced into the plush green arms of Heater, the Dragons’ friendly mascot, who was making his rounds to keep the crowd pumped up. Moments later, he was exchanging high-fives and inspiring new dance moves with an elderly woman dressed to the nines. Heater and his kid sister, Gem, move freely through the crowd making their rounds for pictures, kisses, hugs and practical jokes. It didn’t seem to matter that the game was delayed. That’s part of the strategy by Dragons’ owners Mandalay Entertainment Group, an American media company with interests in motion pictures, television
also provide a sense of togetherness and inclusion. Because of that, Minor League Baseball has been a mainstay in peoples’ lives for more than 113 years. You don’t necessarily have to love the game of baseball to appreciate everything that our teams bring to their cities and towns.” And the Dragons bring a lot to the city of Dayton. “Whether fans come to the Dragons game once, a few times, or for the entire season, the Dragons recognize them as part of their community. And we contribute to the community throughout the year,” said Eric Deutsch, executive vice president of the Dayton Dragons. Contributions range from motivational and inspirational — the Dragons team hosts a free speakers bureau and an MVP program that motivates kids in the schools — to tactical and tangible. “We make it a rule to donate to pretty much any nonprofit looking for help,” said Deutsch before talking about the five major community walks the Dragons stadium will host this year to raise awareness and funds for health research and treatments; to financial. According to Deutsche, the Dragons high school baseball program raises approximately $32,000 annually for high school sports costs, DRAGONS continued on page 17
Salt | September/October 2014 | 15
and sports entertainment. In total, Mandalay owns five minor-league baseball teams. But while baseball may be the venue, the delivery is all about entertainment. When the game resumes, Heater and Gem join the players and umpires on the field invoking friendly mayhem during moments of pause or transition. Often, the coaches and umpires play along. After watching, it’s difficult to imagine baseball without these bursts of delight and laughter. According to Minor League Baseball, this is a big part of what attracts more fans to minor league baseball than the NBA or NFL. Simply put, it is the business of minor league baseball teams to provide affordable family entertainment with connection to the community. “Minor League Baseball strives to maintain a positive relationship with all of the communities where our teams are located, as it enriches the team, the town and our organization,” said Minor League Baseball President & CEO Pat O’Conner. “Not just during the season, but all year long, fans visit our ballparks and often look to them as a home away from home. “In addition to offering exceptional entertainment and fun for all ages, we
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while allowing high school students the opportunity to play on a professional field. “Through our concession stand fundraisers, we generate around $300,000 annually back to the community,” said Deutsch. “That equates to about $4.2 million during our time in Dayton. And the groups have told us they have a lot of fun doing it.” It’s easy to see how the community fits in. Funny video clips include shots of the audience and fill the space between batters. Local dance groups perform to popular music on top of the dugouts during innings. In between innings, you might become misty-eyed as the ball club honors local service personnel and their families through Hometown Heroes, children who have overcome or are battling health issues through the Homerun for Life, and other inspirational stories in the community All-Star feature. The story of the Dragons’ success has also provided inspiration to the city. When the ball club was first “pitched” to the Dayton community, people were skeptical of the project, citing parking, crime and cost as obstacles. Fourteen years later, that’s hard to believe. Parking is available for free on the side streets, or for a small fee at a variety of lots surrounding the stadium — some of which benefit local churches. Crime statistics are low not only near the stadium, but across downtown Dayton. And ticket costs have remained
Check out more pictures from the Dayton Dragons on page 22
DRAGONS continued on page 42
Salt | September/October 2014 | 17
To Purchase Dayton Dragons Tickets Box Office: Fifth Third Field 220 North Patterson Blvd. Dayton, OH 45402 Phone: 937-228-2287 Online: daytondragons.com
affordable. A single-game ticket ranges from $7 to $18 (excluding club seating). “It’s cheaper than taking my kids to the movies,” one mother said as her three sons sat eating dipping dots on a blanket in the lawn area. “And surprisingly, the game holds their attention longer than a movie.” Just then, a ball is hit their way and the boys race to the wall that separates them from the field. The Dragons’ right fielder makes an easy catch, then turns and tosses the ball up to the kids. It’s hard to imagine how a movie could inspire that kind of excitement in a child. The boys decide to pass the ball. “Look, Mom, I’m going to be a pitcher!” the oldest boy shouts as he tries to imitate the pitcher’s lifted leg throw. Inspiring dreams of the Major League is another part of the Dragons’ charm. In technical sports terms, the Dayton Dragons is a Cincinnati Reds-affiliated Class-A baseball team in the Eastern Division of the Midwestern League. In the hierarchy of baseball, Class-A is one step above Rookie. But that doesn’t mean Dragons’ players won’t see the big league. More than 60 Dragons’ players have made it to the Major League, many heading just down Interstate 75 to join the Cincinnati Reds, including Joey Votto. A quote by Votto, who played at the Dayton Dragons in the 2009 season, now adorns a hallway inside the stadium. It reads: “Fifth Third Field in Dayton, Ohio is one of the most special places for baseball in all the minor leagues, and maybe even all of professional baseball. I enjoyed it here back in
Traveling back
18 | Salt | September/October 2014
200 years Tennessee’s Old Mill stays true to its roots
Story by Andrea Chaffin McKinney Photos courtesy The Old Mill
A
industry brought 10 million guests to Sevier County in eastern Tennessee each year, The Old Mill’s waterpowered gristmill served as a meeting place in the early 1800s for the small mountain community of Pigeon Forge. In those early days, the mill faithfully produced the meals and flours that were crucial for the day-to-day existence of the Smokies’ early settlers, even furnishing electricity for the town until 1935. One of The Old Mill’s most distinctive features is the giant water wheel that harnesses the flow of the Little Pigeon River and continues to greet guests on Old Mill Street. Inside the structure, an antiquated, yet reliable, system of shafts, belts and pulleys still gets the job done, working to turn the 4,600-pound stones and grain elevators. Weighing one ton each, the massive flint granite stones, called French Buhrs, are only
the second set ever used in The Old Mill’s 178-year history. When they’re in action, the stones convert grain into about 1,000 pounds of product each day, six days a week. Resident millers then hand-fill, weigh and tie each bag of stone ground grain. Today, The Old Mill is listed on the National Register of Historic Places, and just as in the 19th century, it’s still one of the most popular places in the Smokies and one of the most photographed mills in the area. Products ground at The Old Mill are used in many of the dishes at the popular Old Mill Restaurant, including biscuits, corn bread, pancakes, hush puppies, muffins and grits. Restaurant guests can expect to wait an hour or more some nights, but a sound system installed in the neighboring buildings allows diners to wander around the square and listen for their names to
be called. After arriving at 8 p.m. on a weeknight, we waited about an hour to be called for dinner. In the meantime, we explored the general store where we purchased souvenirs, tasted a shot of homemade moonshine at the distillery, and bought a piece of pottery created next door. Once our name was called, we were escorted past a bakery decorated with slices of pie and homemade breads to our seats overlooking the Little Pigeon River. A server quickly brought Cokes and sweet iced teas while we looked over the dinner menu. Every entree includes a cup of the restaurant’s signature corn chowder, corn fritters and side salad. Homestyle staples like fried chicken, meatloaf, turkey and dressing, pot roast, ham, chickenfried steak and pork chops are served with heaping MILL continued on page 21
Salt | September/October 2014 | 19
s one of the nation’s most popular tourist destinations, Pigeon Forge, Tenn., can sometimes feel like a little Las Vegas with country music tucked into the Great Smoky Mountains. When my husband and I traveled to the area in July 2014 to be married, the city’s strip greeted us with a sensory overload of neverending store fronts, discount souvenirs shops, “Old Tyme” photo booths, mini carnivals, advertisements for cheesy dinner theaters and — most of all — bumper-to-bumper traffic. For the evening following our wedding day, we were looking for something a bit more quiet, a tad more hometown, but still very Tennessee. We found it one turn off the main road, where the Old Mill Square takes guests back 200 years. Long before the tourism
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Southern Spoonbread Ingredients: 2 1/3 cups milk, divided 2 cups fresh-cut or thawed, frozen corn kernels, divided 1/2 cup Old Mill Cornmeal 1/4 cup (1/2 stick) unsalted but-
ter, divided 1 teaspoon salt 4 large eggs, separated Directions: Combine 1 cup milk and 1 cup corn in a blender; process until mostly smooth. Pour into a large saucepan; stir in remaining 1 1/3 cups milk, remaining corn, cornmeal, 1 tablespoon butter and salt. Bring to a simmer over medium-high heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and let stand 5 minutes, stirring occasionally. Quickly whisk in egg yolks. Let cool while oven preheats. Beat egg whites with an electric mixer until stiff peaks form. Gently whisk one-fourth of whites into cornmeal mixture to lighten; fold in remaining whites. Remove hot casserole from the oven; add 3 tablespoons butter and return to oven briefly until butter melts. Pour in cornmeal mixture; bake until puffed and golden, 15 to 20 minutes. Serve immediately. Makes 6 to 8 servings.
Old Mill Corn Fritters
Ingredients: 1 package Old Mill Corn Fritter Mix 1 whole egg 1/4 cup water 1/4 cup frozen cream style yellow corn (thawed) Directions: Mix Old Mill Corn Fritter Mix, egg, water and corn until blended. If batter is too stiff, add additional tablespoon of water. Drop by spoonful into 350 degree oil. Fry for 2-3 minutes or until golden brown. Yield: 12 MILL continued on page 22
Salt | September/October 2014 | 21
bowls of homemade mashed potatoes and green beans, while catfish, shrimp and stir-fry dishes are accented with rice and lemon. For the next 20 minutes, our server continued to pile plate after plate onto our table. First, the chowder, fritters (served with a maple-sweet butter) and salads topped with homemade dressings. Then came biscuits and jellies, main courses and extra baskets of fritters — all served family-style. A signature symbol of the Smokies, bearshaped salt and pepper shakers adorn each table. Each set is locally crafted on-site at the Old Mill’s pottery house. Following the meal, servers boxed up our leftovers and offered a choice of dessert from chocolate cake, pecan pie, or blackberry cobbler to take home, sparing our alreadystuffed bellies. Those unable to visit Tennessee can purchase various items online at www.old-mill.com.
Items for sale include white and yellow self-rising and plain corn meals, buckwheat, white and yellow flours and rolled oats. The mill also sells its signature mixes for cornbread, cheddar cheese grits, pancakes, biscuits, catfish and fried chicken breadings, hush puppies and fritters. Here are a few of The Old Mill’s recipes:
MILL continued from page 21
Preheat oven to 400 degrees. Butter a 13- x 9-inch baking pan and set aside. Place cornmeal in a large bowl; whisk in buttermilk, melted butter, and eggs. Scrape into prepared baking pan; return to oven. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Makes 10 to 12 servings
Corn Chowder
22 | Salt | September/October 2014
Ingredients: 1 tbsp. margarine 3 cups diced onions 3/4 cup crumbs (from unsalted oyster crackers) 1/4 cup flour 2 cups water 1 cup clam juice 2 cups chicken, beef or ham broth 3 cups diced potatoes 2 cups half and half 2 cups frozen corn kernels, defrosted 1 red and 1 green pepper Directions: Chop the peppers and sauté briefly in butter, add salt and freshly ground white pepper, to taste. Mix liquids and butter, add potatoes and onions, and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil, add cream and corn, and simmer for 15-20 minutes. We use special chowder seasoning which is not available at grocery stores. To compensate for this ingredient, season to taste with garlic powder and onion powder. Yield: 2
Buttermilk Cornbread Ingredients: 4 cups Old Mill self-rising cornmeal 4 cups buttermilk (not nonfat) 1/2 cup (1 stick) butter or shortening, melted 3 large eggs Directions:
Baked Cheese Grits Here is an all-time favorite recipe from Old Mill employee Ginger Molldrem, manager of The Old Mill General Store. She shares a tip, “Don’t worry about filling the baking dish to the top; it will puff but not overflow. And this casserole holds its shape better than most.” Ingredients: 6 cups water 2 1/4 teaspoons salt 2 cups Old Mill yellow corn grits 1 stick (1/2 cup) unsalted butter 1/2 teaspoon pepper 2 tablespoons minced garlic 2 cups (8 ounces) shredded Cheddar cheese 3 large eggs 1 cup whole milk Directions: Position rack in middle of oven and preheat oven to 350 degrees. Set aside a 1 1/2 - 2-quart casserole dish (2 inches deep) Bring water to a boil in a large, heavy saucepan; stir in salt. Gradually whisk grits into boiling water. Reduce heat and simmer, stirring frequently to prevent sticking, until very thick, about 30 minutes. Remove from heat; stir in butter until melted. Stir in pepper, garlic, and cheese. Lightly beat eggs and milk in a bowl; quickly stir in about 1/2 cup cooked grits. Briskly stir in egg mixture into hot grits. Pour grits into cas-
serole dish or divide between soup mugs. Bake until set and golden brown on top, 50 to 60 minutes.
Old Mill Meatloaf Ingredients: 4 pounds of lean ground beef or chuck 1 cup diced onion 1 cup green bell pepper, diced 1 cup celery, diced 2 eggs, well beaten 1 1/2 cup ketchup 2 1/4 tsp. black pepper 3 1/2 tsp. granulated garlic 3 1/2 tsp. granulated onion 3 1/2 tsp. salt 1 1/4 cup half & half 1/4 cup crushed oyster crackers 1/4 pkg. Campbell’s dry onion soup mix Directions: Blend all ingredients together (reserve 1/4 cup ketchup) and spread into 3 qt. baking dish. Bake at 350 degrees for 1 hour. (Spread reserved ketchup over meatloaf 10 minutes before end of baking time.) Yield: 12 - 16
Barbecue Deviled Eggs Ingredients: 10 large eggs 1/3 cup mayonnaise 1 1/2 tablespoons barbecue sauce 1 teaspoon Dijon mustard 1/8 teaspoon salt 1/4 teaspoon pepper 1/2 cup finely chopped pulled barbecue pork or chicken Garnish with sliced sweet pickles Directions: Place eggs in a single layer in a large saucepan; cover with 3 inches cold water. Bring to a boil; cover, remove from heat, and let stand 15 minutes. Pour off water and add cold water and ice to eggs. Let stand 5 minutes. Peel by tapping eggs firmly on counter until well cracked all over; pull off peel under cold running water. (Fresher eggs will be harder to peel than older eggs.) Cut eggs in half lengthwise,
and remove yolks. Mash yolks with a fork; add mayonnaise, barbecue sauce, mustard, salt, and pepper, and mash together. Stir in pork. Spoon into egg white halves. Garnish with parsley, if desired. Yield: 2 dozen deviled
Pottery House Cafe’s Jalapeño Corn Pudding Ingredients: 1 lb. package whole kernel corn, frozen (6 1/2 cups or 4 cans drained may be used if desired) 8 oz. butter 8 oz. cream cheese softened 1 cup (8 oz) evaporated milk 1/4 cup all purpose flour 1 cup diced jalapeños (or to your taste) dash of salt Directions: Spread corn into greased 7-inch by 9-inch casserole dish or 3-quart baking dish. In another bowl, blend together butter and cream cheese. May microwave, stopping and stirring every minute, for up to 4 minutes, to get right consistency. Stir in milk, flour and salt. Beat until smooth. Fold in jalapeños. Pour mixture over corn and stir slowly to blend. Bake at 350 for 30 minutes or until bubbly. 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.
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[High] time to relax Story by Jane Beathard
Photos by Jane Beathard and Joe Johnson
24 | Salt | September/October 2014
Treehouse cabins High in an oak and hickory forest overlooking Ohio’s Mohican River Valley, the treehouses of Kevin and Laura Mooney offer visitors a unique overnight experience. No traffic. No televisions. No telephones. Nothing but chirping birds, rustling leaves and scampering deer and other wildlife disturb the peace on 75 acres of hilly woodland near the Ashland-Holmes county line. A stay in the Brew Haus Treehouse was a surprise 61st birthday present for Las Vegas resident Joe Johnson. An Ohio native, Johnson said he loved watching from above as deer and other wild critters moved around the forest. Johnson also found the night a chance to relive memories of the make-shift, backyard treehouse at his childhood home near Columbus. Like Johnson, most guests find a treehouse getaway satisfies their childhood longing to escape the grown-up world, said Laura. “It’s a ‘bucket list’ item,” she added. Both honeymooning couples and folks long-married are attracted to the secluded, romantic setting of The Mohicans — an event and vacation hideaway nine miles east of Loudonville that includes rustic cabins, two treehouses and a Grand Barn party house. “It’s a good choice for a special occasion,” Laura said.
The Mooneys acquired the original property in 2000. They built a cabin in 2001 as a vacation retreat for friends and family. Their ideas of outdoor fun remained “grounded” until neighbor Jody Christiansen, owner of Tree Frog Canopy Tours, shared a copy of “New Treehouses of the World” with Kevin. The book’s author, Pete Nelson, is well-known to viewers of the Discovery, TLC and Animal Planet channels as the host of “Treehouse Masters.” His Washington-based Nelson Treehouse & Supply Company plans and builds residential treehouses in some of the world’s most beautiful settings. Costs run $20,000 to $100,000, according to the company website. Christiansen had attended a Nelson workshop and believed a custom treehouse would fit nicely into Kevin’s plans to build a cluster of rental cabins and party house on the land. “It struck a cord with Kevin,” Laura said. “He has a good sense of what is going to work.” The Mooneys commissioned Nelson to design a treehouse on their property in 2012. Local Amish carpenters finished construction in eight days. Floor plan of the White Oak Treehouse included a kitchenette, living room, indoor bathroom (outdoor shower), first floor bedroom with queen bed, upstairs loft with two queen beds, radiant heated floors, central heat and air
Guests climb a stair, then navigate a swinging bridge to reach the Brew Haus treehouse in Ohio’s Mohican Country. The red clapboard treehouse with distinctive Gothic front window was featured on Pete Nelson’s “Treehouse Masters” reality television show.
The White Oak Treehouse accommodates up to six overnight guests and features a kitchenette, living room, bathroom, firstfloor bedroom and upstairs sleeping loft. The wrap-around porch provides a spectacular view of the Mohican River Valley below.
The kitchenette of the Brew Haus Treehouse comes complete with mini-fridge, microwave, coffee maker and two-plate burner.
offer luxury, escape to nature logs on the site,” she noted. Word of the novel accommodations spread and reservations for treehouse stays filled the books for the 2014 summer. Many who stayed plan return visits, Laura said. “That’s a compliment,” she added. Positive feedback was an incentive for the Mooneys to build more treehouses. An “eco-friendly” treehouse with composting toilet and solar panels was on the drawing board in mid June. “We want varying shapes — tall ones, skinny ones, wraparound ones,” Laura said.
Rental rates for the White Oak Treehouse vary from $190 to $490 per night, depending on the season and day.
High above Mohican Country in north-central Ohio, the Brew Haus Treehouse accommodates two overnight guests in a cozy woodland setting.
a magnificent view of the surrounding forest. Johnson found the outdoor shower (with hot, running water) exhilarating on a sunny spring morning. “I loved the shower,” he said. Nelson’s familiarity with the
Mohican property, coupled with the availability of local Amish carpenters, reduced the Mooneys’ construction costs. Reclaimed materials and Craigslist finds also kept expenses in line, Laura said. “Lumber was milled from
Rates for the Brew Haus vary from $150 to $375. Information regarding treehouse and cabin rental at The Mohicans is available at themohicancabins. com or by calling 440-799-3419.
Salt | September/October 2014 | 25
conditioning. Suspended from a hillside above the valley, the treehouse offers breathtaking views of the surrounding forest from a three-sided porch. It welcomes as many as six overnight guests through an easily accessed, ground-level bridge and double doors. Not wanting to rest on their laurels, the Mooneys commissioned Nelson to build a second treehouse in 2013. “By then, Pete was gaining notoriety and we knew that would draw people,” Laura said. Originally intended to be a sky-high brewery and tasting center, the Brew Haus quickly changed character after it was featured in an episode of “Treehouse Masters.” A kitchenette, bathroom, seating area and two-person sleeping loft replaced beer-making equipment as viewers queried about overnighting in the red clapboard structure with a distinctive Gothic front window. More primitive and secluded than the White Oak Treehouse, the Brew Haus is perched high above the forest floor at the edge of Mooney acreage. Guests must climb a hill, then a stairway to access a swinging bridge that leads to the porch. Indoor amenities include a microwave, coffee maker, bar refrigerator, bathroom and DVD player. Each window provides
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Stories from Huck the miniature horse
Gone catching? EDITOR’S NOTE: Huck can’t really write, but his mame, Carmen Newman, pens his thoughts on his behalf.
not biting and I try not to complain about anything else either. Why, Huck, I have gone fishing before and not taken any bait along!” That caught my attention. I wondered, “No bait? Then what do you do if the fish are not biting?” Adam must hear thoughts because he answered as he shot me a “don’t you get it” look. “The same thing as if they are Huck, the only difference is I don’t reel in any fish. I do not know any better way to put it other than to say it is an opportune time to get the knots out of your rope. ” Well, there I had it, a story to take home. Later, back at the barn, I decided I would go fishing myself. My mind and back had been bearing some burdens as of late, and I needed that solitude Adam spoke of earlier. With that in mind I decided to leave the bait and take my rope. 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 | September/October 2014 | 27
When I hear red-winged blackbirds and cicadas singing a duet, my heart pines to go fishing. Many a summer day I have stood on a bank with a line in the water soaking in their serenade. I never really cared much if the fish were biting … I just enjoyed being there. I discovered that a friend of mine, Adam Beverly, enjoyed fishing, too. Adam is around 40 I’d guess, been around the pasture a few times and gathered a fair amount of good old horse sense in the process. He is a bus mechanic at Hillsboro City Schools and takes pride in what he does. He has that rugged outdoor persona with a scoop of little boy mixed in that makes him an interesting character to observe. The atmosphere around him makes a soul want to rest a leg and wait to see what happens next. If you hang around swatting flies long enough, you might learn a thing or two and maybe get a new tale to tell. This day, the subject was fishing. I eavesdropped, wanting to hear Adam’s opinion of what the
attraction was of dangling a line in the water. What I learned was worth repeating. When things get quiet and folks think they are alone with me, they tend to start talking — most times they talk a lot. Adam was no exception and he began to impart his sage philosophy on fishing. I was all ears. “Well, people ask me why I like to fish.” Adam mumbled. “It isn’t because catching fish is important to me. Do not get me wrong, I like to catch fish, but if that was the only reason I went, I would not go often. “If it was just about catching fish, then I would call it ‘catching,’ but I don’t, I call it fishing. Fishing is about being part of nature, a oneness with creation. It is a chance to forget the things you do not want to remember, and remember the things you do not want to forget. “It is also an opportunity to be with friends or your children. It is a skill and a tradition you can hand down to your kids. The knowledge they gain while laughing and listening will be a treasure they will not even know you gave them for at least another 20 years. Then, God willing, they will want to pass it on to their children. “I do not complain if the fish are
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Goodwill opens Edgar’s Cafe 30 | Salt | September/October 2014
Story and photos by Gary Brock
Customers Susan Ritchie, at left, of Piketon, and Becky Turpen, right, of Wakeville, enjoy their lunch at the outdoor table in front of Edgar’s Cafe, 10 S. Paint St.
Cari Owen was excited to visit the new cafe in downtown Chillicothe. Word had spread quickly around the community that a new deli and cafe was opening downtown and the Pioneer Center employee wanted to be one of the first to visit the new Edgar’s Cafe, located at 10 S. Paint St. After all, it wasn’t just any cafe. It was something very special. Edgar’s Cafe is one of the few restaurants/cafes operated in the United States by a branch of Goodwill Industries. “Everyone is really excited about this,” Owen said, after purchasing lunch for herself and her co-workers on the day of the cafe’s grand opening – Monday, Aug. 11. There was a large lunchtime crowd filing into the small cafe, the line was long, but the wait wasn’t – despite it being the first day. She wasn’t the only satisfied customer at the new cafe. “I would really recommend the food,” said openingday customer Susan Richie of Piketon. Her only complaint was that there needed to be more tables and seating in front of the restaurant, which is something Edgar’s Cafe Manager Tori Elliot said later is in the works. “The food is very good. These sandwiches are very good,” added Becky Turpen of Wakeville, who was sharing her lunch with Richie at the table in front of the new
Edgar’s Cafe worker Abby Johnson, at left, helps customers on the first day of the grand opening of Edgar’s Cafe in downtown Chillicothe.
“People are really tearing up the cheesecake,” she said. She said that they will soon be adding an additional table and chairs in front of the cafe for more seating, and looking at what is selling well and what isn’t. “People really love their croissants and sandwiches such as chicken salad on croissants. That surprised me a little. Also, people love their sweets. The cookies are sold out until next week,” she said. “I have really been enjoying this,” she said. “It is so nice to be downtown, and interacting with the public. The feedback we are getting has been great. People are thrilled by the cafe.” Everything, of course, about the cafe centers around support for the mission of Goodwill Industries to improve the quality of life and employment opportunities for people with disabilities and disadvantages. All of the proceeds for the cafe go back into the Goodwill programs. The menus are prepared by the staff, as well as much of the food preparation. The main focus will be training. Once Edgar’s Cafe is established, Goodwill will begin a training program for clients with disabilities to learn job skills in the food service industry first-hand. “I think this is a logical progression for Goodwill,” said Alcorn. In looking at the communities served by Goodwill, “we have sort of maxed out the number of stores we have and areas we can serve with retail stores, so food service seems a natural progression for us in being able to provide job training for our clients in a growing area.” Alcorn said the training program for Edgar’s Cafe will involve at least several Goodwill clients, but because of space limitations in the cafe, they will probably rotate
actually working behind the counter to gain real-world experience in food service. What are the plans for the future? “If Edgar’s Cafe works out, we might look at adding something similar in other communities we serve, cafes or restaurants. We might also look at adding a cafe or restaurant in a location that might be too small for a retail store, but not too small for a cafe. This (move toward the food service industry) just gives us more opportunities,” Alcorn said. EDITOR’S NOTE: Gary Brock is the editor of MyOwn Rural Life and a board member of Goodwill Industries of South Central Ohio.
• “Edgar’s Cafe” is named for Edgar J. Helms, who founded Goodwill in 1902. An early social innovator, he was a pastor in Boston. • Goodwill Industries has been serving South Central Ohio since 1959, with stores in Fayette, Ross, Pike, Pickaway, Athens and Jackson counties. • Edgar’s Cafe is open Monday through Friday, 7:30 a.m. to 2:30 p.m. The address is 10 S. Paint St., Chillicothe. The telephone number is 740-702-0077. • The menu includes Two Roasted Joes Coffee, espresso and flavored coffees, as well as doughnuts and pastries for breakfast. • The lunch menu includes freshly made salads, six different six-inch sub sandwiches, hot or cold delistyle, plus potato salad and chips, and soft drinks.
Salt | September/October 2014 | 31
cafe. Inside, Elliot was scrambling behind the counter with the two Goodwill workers to coordinate taking customer orders, making the sandwiches and taking payments for the purchases. By noon on opening day of this new enterprise, the crowds were growing large, but the customers all appeared happy with their service and the food. Edgar’s Cafe had been an idea of staffers at the Goodwill Industries of South Central Ohio for several years. Executive Director Keith Alcorn and Vice President of Mission Services Beverly Jeffries wanted a new way, a new approach to help train clients of the Goodwill Industries programs and help these clients obtain skills they can carry on into the workplace in the future. The regional Goodwill needed to relocate its administrative offices from the overcrowded E. Second Street location where the work center, workforce development, transportation center were also located to somewhere less crowded. When the downtown frontage space in the Foulke Block Building became available, Alcorn took the idea of opening a cafe in part of the space to the organization’s board of trustees to seek their approval. It was a novel idea, and the board gave its support in February when it agreed to lease the entire available space including the approximate 600 square feet that would be used for the cafe. At the end of a busy first week, Elliot said she learned a lot about running a cafe and customers. “It has been a great week. Business has been very steady. I’ve been learning what kind of coffee people like, and what items people gravitate to so far,” she said.
Manager Tori Elliot, at right, explains the menu items to customer Cari Owen on “grand opening day” at the new Edgar’s Cafe in downtown Chillicothe.
FAYETTE COUNTY
NORTH SHORE PRIMITIVES
153 S. Hinde Street • Washington Court House, OH 43160 (740) 335-6799
See:
~ Historic Fayette County Court House ~ Deer Creek State Park ~ Hike & Bike the Tri-County Triangle Trail
Shop:
~ Tanger Outlets, Jeffersonville ~ Jeffersonville Crossing Mall ~ Featuring Woodbury Outfitters ~ Area Antique and Specialty Shops
Stay:
~ Quality Inn ~ Hampton Inn ~ Holiday Inn Express
Christmas Open House
~ Baymont Inn & Suites ~ Country Hearth Inn ~ Fairfield Inn and Suites
Nov 6-9 ~ Thur 6p-9p ~ Fri & Sat 10a-6p Sun 12p-4p Regular Hours : Tues - Sat 11a-5p & Sun 1p-4p Follow us on Facebook www.facebook.com/NorthShorePrimitives
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nEt/tanf/oWf transportation services for eligible Medicaid recipients,as well as job & educational training for Ohio Works First (OWF) and Temporary Assistance to Needy Families (TANF) recipients of HCDJFS. 2014 new freedom grant - for those who are disabled, elderly or low income in Highland County. Grant pays 50% of the cost of transportation for any Medicaid billable medical appointments. HCDJFS provides the 50% match. • 2014 Job Access and Reverse Commute (JARC) - Grant pays for 50% of the cost of transportation provided for the Highland County Office of Reentry participants for employment & employment training purposes. Turning Point Applied Learning Center provides the 50% match. • Specialized Transportation Program Grant - FRS Transportation has received 2 - 2014 Dodge Entervan modified minivans and 1 - Ford Champion LTN wheelchair accessible vehicles in the first half of 2014 from their 2013 STP Grant application. • 2014 Ohio Coordination Mobility Management Project - Mobility Manager is working towards meeting the mobility needs of Highland County through marketing & coordinating of current transportation services while looking for funding sources to increase transportation services and mobility options for those who are not eligible for any of our other types of funding sources. Such as: • HARTS Fare Program: program offers affordable transportation for those who are elderly, disabled or considered low income living within the Hillsboro City Limits or within a 5-mile radius of the center of Hillsboro. Purchase a $20/$25 HARTS Fare Card for 10 or 5 one way trips depending upon location and age. • Highland County Locally Developed Transportation Plan:Having a county transportation plan that is updated yearly & revised every five years is vital for our county to be eligible to apply for Federal funds for specialized vehicles, FTA grant funding for transportation services for the elderly, disabled, employment & employment training.
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We will be happy to answer any of your transportation questions!
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The Red Barn Convention Center is located at 2223 Russellville Road, Winchester.
Red Barn Convention Center a destination venue About the Red Barn Convention Center
Story by Carol Chroust
Photos courtesy Red Barn Convention Center
The Red Barn Convention Center is a happening place with concerts and festivals, guest artists in big musical events, country, bluegrass and gospel music, clogging, comedy and camping. Located in Winchester, the Red
Barn is the performance home of The Cantrells. Intended to be a mega-church, in 2010, the unfinished, abandoned building was transformed into the convention center that can accommodate as many as 1,000 people. Most musical shows are set up for
See BARN| 34
Meal hour from 5-6 p.m., showtime is at 7 p.m.
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The group True Gospel Echoes performs at the convention center.
Website: www.redbarnconventioncenter.com Address: 2223 Russellville Road, Winchester, OH 45697 For tickets or more information: 1-800-823-9197, ex. 121 Red Barn Jubilees: Sept. 20, Oct. 18 Red Barn Christmas Shows: Nov. 15, Nov. 22 Jeff and Sherry Easter Christmas Show: Dec. 6 Admission for the Gene Watson, Jeff and Sherry Easter Christmas show: Blue reserve seats, $30, Red reserve seats, $35. Admission for the Red Barn Jubilee and Red Barn Christmas shows: $10
Barn From page 33
34 | Salt | September/October 2014
550 or more people. “It is not an actual barn but has the title and flavor,” said Jason Cooper who does the gospel music, advertising, sound set-up and is master of ceremonies for the shows. “We have our big entertainment shows. Gene Watson came in August. The two weekends before Thanksgiving, we do two Christmas shows. We have special guests and sometimes a bell choir. We sold out last year,” Cooper said. “We are adding a third show in December, a special gospel Christmas show with Jeff and Sherry Easter. They travel with the Gaithers.” The big guest artist shows such as Gene Watson and the Christmas shows offer a country dinner before the show for $12. There is also a concession stand that sells hot dogs, pizza
Originally built to be a mega-church, after plans fell through, the Red Barn Convention Center was born.
slices, hamburgers, beans and cornbread, snacks and drinks. A country gift store offers merchandise and memorabilia. Tours of the barn are available. The Red Barn Jubilee show is monthly during show season. It is a family-oriented variety show that costs only $10. “The Jubilee shows feature local and semi-regional groups,” said Cooper. “The
A performer entertains the audience during a show at the Red Barn.
Cantrells sing and play traditional bluegrass music; The Master’s Three do gospel music and special guest artists perform. Some pay tribute to favorites like George Jones and Patsy Cline. The groups move on and off the stage quickly so nobody sings for very long. We have clogging by the Red Barn Fancy Free Cloggers and Otis and Daisy do skits and comedy.
The convention center is the “largest and most versatile event room in that area.” It has state-of-the-art sound and lighting equipment with staff that can set it up for any type of performance, event or production. It is also available for weddings as well as other special events and occasions. The campground has 83 full-hookup campsites for RVs and buses up to 46-feet long. It costs $25 per day, so go and stay awhile. “The barn is handicappedfriendly,” explained Cooper. “It is one-story with no steps or inclines. There is a drive-under for letting people out at the front door. The seats are plush and comfortable. We want to make it easy for everybody to come.” Events sell out so call ahead soon for your tickets. Enjoy the drive to The Red Barn through beautiful and scenic Adams County. Take in some area sites and make it a day and evening to remember. Have a great time at the barn!
The VanDells perform at the convention center.
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Cohearts Riverhouse considered one of Ripley’s best restaurants
A mural of the Ohio River painted by co-owner Joann.
When Roberta and her sister, Joann, decided to open a river-front restaurant in Ripley, Ohio, people told them it was a fool’s venture. Twenty-five years later, Cohearts Riverhouse is considered one of the best places to eat in Brown County. Nestled on Front Street, the restaurant offers a stunning view of the Ohio River. Just inside the tall oak door is an antique stove on display and a large wall mural of the Ohio River, painted by Joann. A sign hanging over the counter suggests that guests “enter as strangers, leave as friends.” The fireplace and the soft classical music create an easy atmosphere, but according to Roberta, things were not always so easy. Roberta is no stranger to the restaurant business, having previously owned and operated a restaurant in Cincinnati, but it wasn’t until Joann spotted a house for sale in Ripley that the idea of Cohearts began. The house was an old establishment with a rich history as a boarding house, a lawyer’s office and finally a four-family home. By the time Joann and Roberta came across the future location of Cohearts, the building was in dire need of renovations. “There were no stairs to the upper level,” Roberta recalled. “Only a ladder. The staircase had to be completely rebuilt.” The two sisters worked together and, a-year-and-a-half later, in 1989, Cohearts opened to the public. People thought the sisters were crazy and that a nice sit-down restaurant would never make it. Roberta credits the success of Cohearts to their tenacity and a desire to do their very best for every person who walks in the door. Yet, even their very best wasn’t enough to stop the flood of 1997. It was a cold day in early March when a
series of thunderstorms dropped heavy rain onto southern Ohio. The Ohio River began to swell and, within the span of a few hours, covered all of Front Street. Roberta took pictures of the rapidly rising waters. She watched as the muddy waters
Cohearts Riverhouse located on Front Street in Ripley.
Inside Cohearts Riverhouse.
outside her home inched up the pole of a stop sign stopping just short of the sign itself. The restaurant was flooded. After the danger had passed, Roberta went to go see the damage. The floors were coated in debris and
along the river Story and photos by Meghan MacMillan
Loren and Kassey smile behind the counter of Cohearts.
they had begun to buckle. All over were little teepees of wood where the floor boards had popped up. The basement was completely submerged. The water damage was extensive. Roberta and Joann would spend the next
The antique stove displayed inside Cohearts.
month cleaning and repairing what the waters of the Ohio River had damaged. Once again, the sisters faced doubts about the success of their restaurant, but neither sister wished to close. Cohearts reopened in April after getting the thumbs up
Located just minutes from the Rankin House and right along the Underground Railroad.
Salt | September/October 2014 | 37
from the health department. It’s been smooth sailing for the pair of sisters ever since. Now Cohearts Riverhouse is considered one of Ripley’s best. Regular customers come from as far as Cincinnati, and even Lexington, to sample Roberta’s soups, something she confesses she loves to cook. In the fall, patrons can enjoy signature soups such as pumpkin, while, in the summer months, diners are likely to find chicken and vegetable. When asked what her favorite dish was, Roberta smiled widely and took a few minutes to think. The ribs, she claims, are a favorite, but several people come in for the catfish, too. The upper level of the building is reserved for large parties that book in advance. The cozy setting set off by a second story balcony has been booked for meetings, rehearsal dinners, family reunions and parties. Hanging in one of the main dining areas on the second floor is a large tapestry that displays some of the barn quilts Joann has painted. But where would a fantastic restaurant be without fantastic servers? Jaden Royal, a server at Cohearts, represents the second generation to work for Joann and Roberta. Her mother and aunt also worked at Cohearts, and Roberta was happy to mention that Jaden’s brother would be joining the staff soon. Servers Loren and Kassey were happy to pose for a picture at the counter as well. Located just minutes from the Rankin House and right along the Underground Railroad, Cohearts Riverhouse is a historic gem in its own right. If you fancy a bite to eat with a beautiful Ohio River view and a pleasant atmosphere all in Ripley, Ohio, you couldn’t do better than Cohearts Riverhouse.
Secrets
By Steve Boehme
of a sensational pumpkin pie Marjorie’s Pumpkin Pie Makes one deep 9 ½” pie Basic Pie Dough for a 1-crust pie: 2 cups pumpkin puree, preferably homemade 2/3 cup packed dark or light brown sugar 1/3 cup sugar 1 tablespoon all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice Pinch freshly ground pepper 1 cup heavy cream 1/3 cup milk 2 large eggs, lightly beaten 3 tablespoons bourbon or rum 1 1/2 teaspoons pure vanilla extract Whipping cream (for serving) Photo courtesy GoodSeed Nursery
38 | Salt | September/October 2014
The secret to the ultimate pumpkin pie is a home-made filling made with real pie pumpkins.
For a truly exceptional pumpkin pie, it’s well worth the trouble to make your own pumpkin puree, rather than using canned pie filling. For this, you’ll need a real pie pumpkin, not a typical decorative Halloween pumpkin, which is grown for color, strength and a sturdy stem. Decorative pumpkins tend be stringy, bland and watery. If you want the ideal pumpkin for pie baking, seek out cooking pumpkins instead. We have them at GoodSeed Nursery every fall. The most available pie pumpkin is the Small Sugar pumpkin, also known as the New England Pie, Northern Pie and Sugar Pie. There are many other varieties of culinary pumpkins, and heirloom varieties are highly prized for their taste and texture. Among the best are Winter Luxury, Cheese, Golden Cushaw and Rouge Vif d’Etampe (also called Cinderella or Deep Red). Cheese and Golden Cushaw do not look like classical pumpkins, but are sweeter than the Small Sugar pumpkins. For a real treat, try Marjorie’s pumpkin puree recipe and make a pie with it. You can start with your favorite pie crust recipe or use a pre-made crust.
Fresh Pumpkin Puree Preheat oven to 325 degrees. Halve the pumpkins crosswise and place them, cut sides down, on a foil-lined baking sheet. Cover the entire sheet with foil, tenting it over the pumpkins and crimping the edges. Bake until the flesh is very tender, usually about 1 ½ hours. Remove the foil and let the pumpkin halves cool. Remove the seeds, scrape the flesh into a food processor and puree (or strain) until smooth. Pack the puree into 1-pint containers; label and date. Refrigerate or freeze until using. Frozen pumpkin puree keeps well for about 6 months.
. . . h h h h h S a secret! it’s
Roll out the dough on a lightly floured surface to a large circle about 1/8” thick. Fit, without stretching, into a buttered deep 9 1/2-inch pie pan (very important to use a large pie pan. This recipe makes a generous amount of filling). Trim off the excess dough, leaving a 3/4-inch overhang. Fold under the edge of the dough, pressing along the rim of the pan and forming a fairly high-fluted border. Chill the dough while you preheat the oven to 400 degrees, with a rack in the lower third. Line the dough with a lightly buttered sheet of foil; buttered side down. Bake the pie shell for about 8 minutes. Very gently remove the foil; prick the dough all over with a fork. Bake the crust until the surface of the dough is dry, but has not yet baked all the way through, about 5 minutes longer. Set the pie shell aside; leave the oven on. Meanwhile, whisk together the pumpkin puree, brown and white sugars, flour, salt, spices, pepper, cream, milk, eggs, spirits and vanilla in a large bowl. Pour into pie shell. Bake until the filling is set but still slightly wobbly in the center, usually about 45 minutes. Cool the pie on a wire rack. Top with whipped cream flavored with pure vanilla extract, or real vanilla bean ice cream.
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Where the
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English Story and photos by Pat Lawrence
40 | Salt | September/October 2014
Farm showcases beautiful landscapes on two-and-a-half acres in Jamestown
Craig James at his Jamestown English Garden farm.
Unlike the meticulously manicured, commercially maintained public gardens that send disconsolate gardeners home to kick their yard, English Garden Farm, just outside of Jamestown, is a private garden that delights, encourages and simply inspires gardeners with possibilities. Like every good garden, it is, as Craig James, the garden’s chief designer and driving force, says, a work in progress. But, oh, what progress has been made. James moved to the area from Columbus in 2000, “a refugee from the city.” He and co-owner Steve Fenters began planting in 2002. According to James, “It was basically all grass then. The ‘anchor trees’ were planted first, and the overall shape determined. Over the next few years, smaller trees and shrubs were added, grass was restricted to pathways, areas between plants were enlarged and the large beds were established. Now we have about two-and-a-half acres in garden area backed by six acres of grassland.” Irresistibly attracted to variegated plants, James has collected numerous intriguing specimens, like the subtly variegated ginkgo tree, a variegated yellowberried viburnum, variegated hydrangea, juniper and even lilac, and two of the seductive Oculis Draconis, or Dragon’s Eye pines. He has a passion for trees and shrubs that have unusual growth habits.
“Our England is a garden, and such gardens are not made By singing: “Oh, how beautiful!” and sitting in the shade…”
guests on Sunday afternoons, from noon to 5 p.m. during the growing season from mid-April through mid-October, though they welcome groups of six or more by appointment. At present, entry is free, but recent hardscape improvements may necessitate a nominal charge for next year. In addition to the expansion of the rose garden and continued development of major areas, some alternate gardening activities are in the works for the future. “We’ve been talking about a gardener ‘immersion weekend,’ with hands-on classes about ornamental gardening, including plant selection and basic design. I love plants and I love teaching, so it would be a natural progression,” James said. “We’re considering building on an apartment, to make a bed and breakfast for visiting gardeners. We grow a lot of our own vegetables and herbs and I like to cook, so they’d be sure to eat well. And, we’re working on a book, ‘Gardening is NOT for Dummies!’ so that other gardeners might learn from our experiences.” Some day, he said, perhaps the English Garden Farm could be self supporting. In the meantime, the trio is focused on cultivating a landscape that is beautiful and welcoming. “After all,” James said, “for a garden to be worthy of the name, it must be shared.”
If You’re Going: Open to guests on Sunday afternoons, from noon to 5 p.m. during the growing season from mid-April through mid-October. Groups of six or more are welcome by appointment. Entry is free.
Salt | September/October 2014 | 41
“If it weeps, twists, contorts, is a dwarf and he is a treasure trove or has an odd-looking bark, berry or of plant information. blossom, I’ll try to get it,” he said. A weep“This is a place for ing Alaskan Cedar is just one stunning wandering, chatting, example. looking and becoming Along with familiar native plants, English immersed in a garden Garden Farm features interesting choices that, we hope, is full of from both the East and West coasts, as interesting beauty and long as they are willing to adapt to Midinspiration,” James said. Atlantic growing conditions. “We try to make every “If it doesn’t want to live here, we won’t view of the garden try to force it,” he said. visually pleasing with Although he filled the car with plants on a surprise around a recent trip to Connecticut, James said, every corner. We “Ohio has many excellent green growplant things because ing sources. We get a lot of plants from we like them, and supply houses in Lake County and most we like to share the results of our day lilies from McCarty’s near because that’s how we learned. Plus, it’s Bainbridge.” fun. Plants don’t read, so they often grow James said the Ohio garden isn’t intendin places or ways they aren’t supposed to. ed to replicate any specific English garI have some ‘dwarf’ Joe Pye Weed that’s den, but rather to implement the elements over six feet tall!” and principles of an English landscape. A registered nurse, James works with English Garden Farm is actually several Community Care Hospice and is the gardens intermingling a profusion of colmusic director of Saint Colman Church in ors, textures, styles and shapes in a single Washington Court House. His love affair space. with English gardens began in 1989-90 The formal, geometric layout of the new while helping his church in Columbus prerose garden pare for AmeriFlora ‘92. contrasts with “It was an Anglican the flowing church; it walkways of needed the perennial an English beds and garden,” he the sweepsaid. ing borders Afterward, — Rudyard Kipling, of pines, firs the depth of his interand beech trees. The Glory of the Garden est grew along with his The front garden is a speknowledge. Eventually, cial-care area for experimental James was presenting late-blooming perennials and plants that garden programs, hosting English garden may not be winter-hardy. parties and leading groups to tour garA rock garden rises seamlessly bedens in England, his own garden expandtween mixed plantings on either side. ing all the while. The ever-expanding Bodaceous HerHe admits, “I moved here so I’d have baceous Border, 206’ by 18’ deep, is well more space.” under way, but, James said, “It’s going to Fenters handles a lot of the more physitake a massive number of plants to fill it.” cally demanding garden work and Jeff A generous, eclectic selection of everBarley, an OSU horticulture graduate and green shrubs and trees highlights the garfellow gardener after AmeriFlora, contribden, and the sweet fragrance of magnolia utes his expertise to the gardens as well. or the green-apple scent of “Ruby Spice” Although they rely primarily on Mother clethora is often caught by the breeze. Nature for water and fertilization, since James said, “It’s all in a constant state 2005, the farm has been the happy recipiof change. We added over 200 plants last ent of fall leaves collected by the Village of year, but I find that if you plant for foliage, Jamestown. your garden always looks good. Of course, “The cost to properly mulch this garden if I see dirt, there’s room for another would have been out of the question plant!” financially so Jamestown’s leaves have There are well more than a thousand been a real boon,” James said. “It helps plants on the site — about 100 different us develop and improve the garden by conifers, more than 80 different roses, providing weed control and conserving including rugosas, and 500 different kinds moisture. By fall, it has mostly broken of perennials. down, adding valuable organic matter to James gladly introduces each one by our predominantly clay soil.” name to visiting guests, Latin name first, English Garden Farm is only open to
42 | Salt | September/October 2014
from page 17
2009. I come back here today and I’ve received nothing but support and appreciation. Dayton has a fantastic fan base.” The stadium also displays the numerous awards earned by the team, including a plaque commemorating the results of a 2012 Minor League Baseball poll in which minor league players across the country voted Dayton as their favorite city to visit on a road trip. Back out on the field, the Dragons score a run and the dragons on either side of the big screen come to life with glowing red eyes, roars and steam bellowing out their large nostrils. “That’s just as thrilling as the run,” said a fan standing somewhere in the crowd as it went wild, “and they’re not even winning!” The score doesn’t seem to matter to the fans. Checking the stats, there is no variance in attendance regardless of how well the team did. Average attendance consistently exceeds 8,000 fans — not bad in a stadium with 7,230 stadium-style seats. It’s this continued fan attendance that earned the Dragons a “Top Ten Hottest Ticket” recognition by Sports Illustrated in 2007 and numerous other recognitions by Minor League Baseball and professional sports organizations. It’s the middle of the sixth inning and a fan jumps up and heads out front to purchase tickets for another game before the box office closes. “What’s the rush?” his friend asks. He stops, strikes a pose and laughs while he shouts back, “The tickets are hot, you have to get them while you can.”
Take A Day Trip to Waynesville, Ohio Deborah Tritschler Owner/Manager
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A BRIEF TRIP to the past
“Acing” the “what is it” quiz at the Clinton County History Center is apparently quite difficult. So far, no one has been able to ace it. This quiz is currently offered in connection with “Cabinets and Curiosities: Weird and Wonderful,” the exhibit showing through December. Visitors can view items from history that are no longer used — or at least “curious.” Who wouldn’t want to see skulls, fur capes and hair jewelry? Also going on at the center is “Photography: Our History Exposed.” One hundred years of photography in Clinton County
definitely provides a visual trail of how we arrived at our amazing affinity for selfies. Some items date to the 1840s. This exhibit is also showing through December, and will entertain as much as the previous exhibit, “Undie Cover,” an exhibit of Victorian ladies’ undergarments. Previous programs at the center also highlighted details from the area. For example, did you know that Wilmington had 10 saloons in 1892? Those saloons were probably filled with patrons when the stagecoach made its stop near the current Books ‘N’ More location. Taking the brief “trip” to the Clinton
County History Center may sound educational — which it is — but this place is more than a museum of collections. Your visit could become much more than walking through a quiet room. Kay Fisher, director/curator, and Deborah Edgington, collections manager, stay busy giving speeches, conducting tours, administering camps, researching history and making presentations. One of the most heavily attended presentations last year was about the POW German prisoner camp in Wilmington. First-hand accounts were so interesting that no one seemed in a hurry to leave — not
By Beverly Drapalik
Photos courtesy Clinton County History Center
“We had to find the information about Sugar Grove Cemetery and its dedication,” Fisher said. “Contrary to the popular idea that the dedication was rained out, we found that the dedication took place, then it stormed, so the sale of cemetery plots took place later. “Also, everyone thought that a World War I tank was used in the Shadagee area in order to build the courthouse. Dan Nixon, a member of the historical society, learned that the tank was actually a war bond promotion. It knocked down one wall; then the tank was carried to another town to do the same thing.” Fisher also told a story about Andy Wilson, who ran the bank in the Fife and Bosworth Building. He wanted Wilmington to have the “highest” flagpole in the region. By the time the huge flagpole was erected, the base was so large that the community band was able to stand on its base and play for the public on Saturday nights. Many county residents make use of the center — everyone from the Daughters of the American Revolution to Spinners and Weavers. Meetings and events are held in the house on a recurring basis. One event is outside, though. Each year, approximately the first Saturday in May, the Wilmington Garden Club holds its plant sale. The Carriage House, behind the center, is surrounded by plants and herbs. Each plant is only $2. Buyers
show up earlier and earlier each year. Now is the time to place another reminder on the calendar for November 2014. Plans are underway for the second annual Arts and Artisans event. Artists from the region are invited to display their work at the event, which includes refreshments and music. The evening is a great way to start the holiday season and buy one-of-a-kind gifts. From this event, Fisher and Edgington hope to expand and provide a quality gallery and gift shop for the community. If you stop at the Clinton County History Center, there will be some interesting items — guaranteed. One of the most interesting and important collections includes the paintings and sculptures of Eli Harvey, a noted Quaker sculptor (1860-1898). He grew up in a house on the bluff above Todd’s Fork across the valley from Springfield Meeting House in Adams Township. The center has the largest collection of his work, a nice designation for Wilmington.
The Clinton County History Center 149 E. Locust St., Wilmington, OH 45177 clintoncountyhistory.org
Salt | September/October 2014 | 45
even the people seated in the hall. Two of the highlights of summer 2014 was Clinton County History 101, a history camp for 15 students, third through fifth grades, and School Days, a celebration of Clinton County schools from 1803 to the present. The latter celebration led to a new book, available at the center. Fisher and Bernie Quigley compiled and published “The Schools of Clinton County, Ohio,” which includes information about 248 schools. The book also includes maps, stories and minutes of board meetings. A bargain at $15. If you visit and buy the new book, be sure to take the elevator upstairs to the library. The Clinton County Genealogical Society has a staff of volunteers ready to help with researching family history. Seven hundred people, many from out of state, visited the library last year. According to Jean Mulhern, Wilmington College has a few collections at the center. Volunteers help visitors with research in the newly re-furbished Research Library Wednesdays through Fridays, 1-4 p.m. And, if you have more energy, ask about the self-guided Walking Tour of the town. Fisher and Edgington spend their days finding the “real” history of the county. Fisher recently explained that if not for their detailed research, some stories become no more than folklore.
Many moons ago…
46 | Salt | September/October 2014
By Kathleen L. Norman I got my first planner when I was in college – a sensible purchase from the campus bookstore. It was dark red, spiralbound and measured about 4 by 6 inches. It was an “academic calendar,” so the first month was August to align with the beginning of the school year. As an academic calendar, it had places to document daily assignments, class schedule and grades – a sensible purchase, as I said. It also created a relentless obsession with planners. (Unfortunately, it also created a relentless obsession with planning, but not with “doing,” to which my husband will attest.) Every year, I buy a new planner. Or two. Or three. I can usually make it about until March before I start haunting the office supply stores looking for a replacement: the next perfect combination of Daily/Weekly/ Monthly pages with just the right layout, binding, tabs and unnecessary features. Now that I have school-age children, I have been able to deftly camouflage my preoccupation with planners. I buy one in December for the “true” calendar year, then a few months later, I start shopping for another one because as anyone who has ever had children knows, the school year is the real beginning of the year. After Labor Day is when you start all the new school routines, sports and activities. I would even venture to say that more people make “new year” resolutions in August and September than January. “This school year I will: …get up earlier so we don’t rush, …make healthier lunches,
“I would even venture to say that more people make ‘new year’ resolutions in August and September than January.” …have the homework completed after dinner, …get the socks washed before the next sports practice, and …have the uniform ready on game day.” “The Olde Farmer’s Almanac” calls September “Corn Moon” because it is harvest time. For me, September is all about new schedules and new routines – and a new planner. In the calendar of my life, September is Planner Moon. “The Olde Farmer’s Alamanac” calls October “Hunter’s Moon” because it is the time to hunt and prepare provisions for the long winter ahead. My birthday falls in October so apart from the beauty of the season and the fun of Halloween, I get cake. I have a hard time with birthdays. I’m not big on being the center of attention. Wait. Let me re-phrase that. I’m not big on being the center of pre-meditated attention. Goodness knows I draw attention to myself unexpectedly all the time. But as an adult, I don’t really need a big celebration on my birthday. To my kids, birthdays are like the sun. The rest of the world revolves around that day. My son starts planning his August birthday in January before the candles are even blown out on my daughter’s cake. At some point after we had kids, we started receiving “family fun” books that we were supposed to pay for if we were keep-
ing them or send back if we did not want them. It’s a perverse trick: Send things to sleep-deprived parents because you know they won’t have the energy to send them back. It’s easier to write a check. One of the books had pages and pages and pages of cake designs. Even as toddlers, both my kids loved flipping through the pages of that book and planning which cake they wanted. Unfortunately, I have never made one of those cakes. My husband, on the other hand, has made many of them. For my birthday. I’m not sure what prompted him, but he made the first one after my son was born. My daughter was almost 5 and she “helped” with the decorating. It was a pink pony with a red licorice mane and milk duds for eyes and nostrils. Thus, a tradition was born for my birthday. The pink pony cake was followed in subsequent years by a butterfly, a treasure chest (which was almost too amazing to eat) and a flower garden, among others. And they are picture perfect. So, I’ve learned to be OK with the fact that my husband and children whisper to each other for days in advance. They unceremoniously kick me out of the house for several hours on my actual birthday and then text me when it’s time to come home. When I walk in the door, the kids are practically dancing out of their shoes to show me the current year’s creation and to celebrate my birthday with me. So in my world, October is Cake Moon. EDITOR’S NOTE: This is the fifth in a series describing the moons of the writer’s life. The Native Americans 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.
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Out & About ADAMS COUNTY
Sept. 17–20 Celebrate the 101st anniversary of the Seaman Fall Festival, one of Ohio’s oldest community festivals, dating back to 1913. For more information, contact Doris Bailey at 937-386-2083. Sept. 20 The Red Barn Jubilee Show in Winchester, 7 p.m. Special guest to be announced. For a fun-filled evening, check the website for full details at www. redbarnconventioncenter.com, or call 1-800-823-9197 ext. 121. Sept. 26 Wheat Ridge Amish School Benefit auction and supper. Supper starts at 4 p.m., with the auction at 5 p.m. at Ridge Way Lumber on Wheat Ridge. Contact 937-544-7566 for more information.
48 | Salt | September/October 2014
Sept. 26–27 Adams County Heritage Days, Friday evening and Saturday, in Tranquility at the John T. Wilson Homestead, located at 92 Old State Route 32, Peebles. Relive an era of time gone by and learn about historical events of the time. Contact the Wilson Homestead at 513-7243186 or johntwilsonhomestead. com. Sept. 27 Run through Amish country with the Adams County Marathon, Half Marathon and 5K race. The race will begin and end at Miller’s Bakery & Furniture. The course takes you through the rolling hills of the beautiful Amish community country farms of Wheat Ridge and Unity Road in Adams County. Amish children will be handing out water in front of their four schools along the course. All participants will receive a T-shirt and awesome goody bag. All participants completing the course will receive a unique Amish finisher medal. Register with www.tristateracer.com or www.active.com.
Sept. 28 Page One-Room School House event at the corner of Page School Road off of Vaughn Ridge Road. The program is entitled “Pioneer Days.” Contact Mary Fulton at 937-587-2043 for more information.
Nov. 15 Red Barn Jubilee Show, 7 p.m. Come out and enjoy a Christmas show. Go to www.redbarnconventioncenter.com for more information.
Oct. 4–5 Thirteenth Annual Old Fashion Draft Horse, Mule and Pony Field Days at Glen-Dale Park, 2915 Fawcett Road, 6 miles south of Peebles. Contact Dale Grooms at 937-544-3123 for more information.
Nov. 15 Open house at the Adams County Heritage Center, 4-6 p.m. in West Union, hosted by the Adams County Historical Society. For more information, contact Lynne Newman at 937587-3438.
Oct. 4 Thirty-Seventh Annual Miller’s Anniversary Customer Appreciation Day at Miller Bakery & Furniture on Wheat Ridge Road. Contact the Millers at 937-544-8524 for more information.
BROWN COUNTY
Oct. 4–5 Caraway’s Fall Pumpkin Days, 10 a.m. to 6 p.m. Fun for the entire family. Dozens of local vendors, entertainment, kids games and the famous cow train. 8450 Blue Creek Road, a half mile south of Blue Creek. Oct. 10–12 Wheat Ridge Olde Thyme Herb Fair & Harvest Celebration. Contact Kim Erwin at 937544-8252. Oct. 18 Red Barn Jubilee Show at 7 p.m. Special guest to be announced. Go to www.redbarnconventioncenter.com. Oct. 26 Page One-Room School House Event at the corner of Page School Road off of Vaughn Ridge Road. The program is entitled “Halloween.” Contact Mary Fulton at 937-587-2043. Nov. 11 Veterans Day Parade starts at 11 a.m. in West Union. For more information, contact Sam Kimmerly at 937-386-0293 or Wallace Boden at 937-217-1976.
Sept. 22–27 The Brown County Fair – also known as “The Little State Fair,” is located in Georgetown Ohio. The fair will feature four nights of championship truck and tractor pulls, starting on Wednesday and lasting through Saturday, the last night of the fair. Each night will have four or five classes of pulling action. It is adrenaline, power and excitement in an event the entire family can enjoy. For more information, call 937-378-3558 or go to www.thelittlestatefair.com.
CLINTON COUNTY Sept. 19 Tough Enough to Wear Pink Horse Show at Roberts Arena. One-hundred percent of proceeds will be donated to the Stefanie Spielman Fund for Patient Assistance at the James Cancer Center at OSU. For more information, visit www. pinkribbonhorseshows.com. Free admission. Sept. 20 Pistol Holler at the historic Murphy Theatre in Wilmington. With deep roots in country and gospel music, this new generation of music makers produces energy and great music that pays homage to the roots and great tradition of country music. For more information, call 877274-3848.
Sept. 20–Oct. 19 Annual Ohio Renaissance Festival, every weekend until mid-October. Enjoy an authentic re-creation of 16th century England, featuring 11 stages of continuous entertainment, more than 135 unique, world-class artisans, games of skill, thrilling human powered rides and food fit for kings. For more information, call 513-897-7000. Sept. 20–21 Bonnybrook Farms’ Barnyard Fun, every weekend until the end of October. Activities include pick your own pumpkin patch, adventure hayride, clodhopper golf, crazed corn maze, pony rides, giant slingshots, Horse Shoe Hill, farm yard play area, farm animals to pet and brush and fish to feed, as well as many, many more family activities. For more information, call 937-289-2500. Sept. 26–27 Wilmington Oktoberfest at St. Columbkille Catholic Church. Wilmington Oktoberfest is a family and community celebration that blends a time-honored German festival with the vitality and charm of small-town America. For more information, call 513-225-1998. Sept. 26–27 Bonnybrook Farms’ Lantern Light Wagon Rides and Corn Maze, every weekend until the end of October. Take a wagon ride along the old stone roads of this historical farm, back to a time when only lanterns lit the way. Plenty of activities for the family. For more information, call 937-289-2500. Sept. 27 Queen City Cat Club Show at the Roberts Centre. Hundreds of all-breed pedigreed cats in one location for all to see; household pets are always welcome. Mingle with some of the world’s most outstanding cats. Call 937-382-8100 for more information.
Out & About
Compiled by David Wright Shawnee Park. Oct. 3–4 Every fall, the fields of Clinton County come alive with screams of horror as the Wilmington Haunted Hollow Ride begins. Fire-breathing semis chase unsuspecting victims as part of a three-attraction event running until the end of October. For more information, call 937-382-6147. Oct. 4–5 The fifth annual Harvest Festival at Branstrator Farm in Clarksville. This annual festival allows you and your family to pick your own pumpkins out of 20 acres of real pumpkin patch surrounded by beautiful farmland. Call 937-203-8289. Oct. 4 Andres Manta performs at the historic Murphy Theatre. From the lyrical sound of the Andean Flute to the haunting tones of the six-foot-long pan pipes, the show never fails to bring audiences to their feet. Free event. For more information, call 877-274-3848. Oct. 15 Twenty-fourth Annual Westheimer Peace Symposium. This event promotes the exploration of peace as a viable, realistic alternative in a complex, violence-prone world. For more information, call 937-382-6661
FAYETTE COUNTY
GREENE COUNTY Sept. 19–20 Xenia Community Festival, beginning at 4 p.m. Friday at
Sept. 26–28 The 44th Annual Old Timers Days will be held at the Greene County Fairgrounds. Join the Old Timers Club at its festival with antique tractors, food, entertainment and a parade. For more information, go to www. oldtimersclub.com. Oct. 4–5 The 37th Annual Spring Valley Potato Festival will be held on Main Street in Spring Valley. The first full weekend in October of each year brings thousands of people together to enjoy free continuous live entertainment. The aroma of an endless variety of foods is there to enjoy while strolling the streets lined with booth after booth of quality crafts and home grown produce in the Farmer’s Market. For more information, visit www.springvalleyoh.com. Oct. 11 The Yellow Springs Street Fair will be held in downtown Yellow Springs. Visit more than 200 booths selling fine arts and crafts, clothing, jewelry, fair trade items, unique gifts, massages and much more. Join the international selection of cuisine from Vietnamese shishkabob to Mexican empanadas to Thai wraps to hot dogs. For more information, go to www. yellowspringsohio.org/streetfair.
HIGHLAND COUTY Sept. 24 The Hillsboro Church of the Nazarene will be offering a free community dinner on the last Wednesday of each month from 6 to 7:30 p.m. The events will be
Sept. 27 The Fourth Annual Oktoberfest in Greenfield will be held at the intersection of Washington and South streets from 5 to 10 p.m. Enjoy German music, dancing, food, children’s games and activities and a beer and wine garden.
MADISON COUNTY Sept. 16–18 The Farm Science Review will be held at the Molly Caren Agricultural Center, near London. The Farm Science Review attracts upwards of 140,000 visitors from all over the United States and Canada, who come for three days to peruse 4,000 product lines from 600 commercial exhibitors, and learn the latest in agricultural production. The educational programs feature Ohio State and Purdue specialists and are second to none in the agricultural exhibition world. For more information, go to www.fsr.osu.edu.
MONTGOMERY COUNTY Sept. 19 The Dayton African American Cultural Festival brings the richness of African American experience to the Dayton region through culture, arts, education and music. Noon to 8 p.m. at Island MetroPark in Dayton. For more information, go to www.metroparks.org. Sept. 20–21 The Russian Panorama Season Opening Spectacular opens at the Schuster Center. This DPAA signature event includes music from Shostakovich, Tchaikovsky, Mussorgsky, Borodin and more. The Dayton Ballet and Dayton Opera will join the DPO to present the 2014–15 Season Opening Spectacular, featuring the music of eight very different Russian composers in three
distinctly different formats. For more information, go to www. daytonperformingarts.com.
Sept. 22 The Tenderloins Comedy Troupe Sal Vulcano, Joe Gatto, James “Murr” Murray and Brian “Q” Quinn star in trTV’s hit show, “Impractical Jokers,” and are headed from screen to stage to perform a live comedy show at the Schuster Center. For more information, go to www.ticketcenterstage.com.
Sept. 27 The 12th Annual Community Chocolate Festival will be held at the Montgomery County Fair Grounds. The theme this year is Tropical Chocolate Paradise. In addition to themed chocolates, festival guests will find information about area services and events. Music and entertainment on the festival stage will delight guests all day, as will the Kids’ Korner and the Chocolate Recipe Contest. For more information, call 937-233-2484. Oct. 10 J.D. Souther performs at the Victoria Theatre. Call 937-2283630 to learn about season tickets.
Oct. 12 The DPO kicks off the 2014– 15 Family Series by presenting its legendary PhilharMonster Halloween Concert almost three weeks before Halloween. The PhilharMonster program celebrates the change of seasons by extending the celebration of Halloween and reveling in the wonders of autumn. For more information, call 937-2243521.
Oct. 18 Oktoberfest at LiederkranzTurner in Dayton. The area’s most authentic Oktoberfest features a celebration of German food, music and beverages. Live party music by Autobahn. Become German for a night. Call 937-223-9013 for more information.
Salt | September/October 2014 | 49
Oct. 18 Hometown Pork Tenderloin Dinner for Habitat at the Grace United Methodist Church in Washington Court House. The event features food, fellowship, music and a silent auction. Benefits go to Habitat for Humanity of Fayette County. For more information, call 740-335-0761.
Sept. 20 The 2014 Air Force Marathon, Half Marathon and 10K will be held at the National Museum of the United States Air Force. For more information, go to www. usafmarathon.com.
held at 8230 U.S. Highway 50 in Hillsboro.
Salt Shakers These Laurel & Hardy salt and pepper shakers were made by Beswick Pottery, England, in the 1940s.
They are part of the Laurel & Hardy memorabilia collection of Richard Damron, Martinsville.
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 Oct 9, 2014 for consideration.
50 | Salt | September/October 2014
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52 | Salt | September/October 2014
Ingredients: 5 eggs 1 1/4 cup vegetable oil (I use canola) 1 can 15 oz. solid-pack pumpkin 2 cups all-purpose flour 2 cups sugar 2 packs (3 oz.) cook and serve vanilla pudding mix 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt Directions: In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into 5 greased 5-inch by 2 1/2-inch loaf pans. Bake at 325 degrees for 5055 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pans to wire rack to cool completely. “I personally double the batch, which I get 12-15 small loaves out of,” writes Pam. “They are great to thank the school teachers with before Thanksgiving; and, at Christmastime, put in a baggie, take strips of homespun material, tie it around the loaf and slide a plastic knife in under the material. “When you get 12-15 out of it, it only takes 30-40 minutes until it’s done. Sometimes I cook at 350 degrees.”
And one more thought...
Sunflowers in the foreground, a cornfield in the background and a walnut tree on the left frame this picture of an old barn just outside Hillsboro at the Vance Farms on State Route 138.
Photo by Jeff Gilliland
Salt | September/October 2014 | 53
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