Flavor for Everyday Life | January/February 2019 South Ohio
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STAFF & CONTRIBUTORS Catie South
Adrienne McGee Sterrett
Catie is a designer of Salt magazine. She spends her free time painting, playing video games, and being with family and friends.
Adrienne is editor of Salt magazine and lifestyle/special sections editor for The Lima News. She believes everyone has a life story worth sharing. Reach her at 567-242-0510 or amcgeesterrett@aimmediamidwest.com.
Ivy Potter
Ivy writes for the Daily Times in Portsmouth. In her free time, she enjoys reading a good book and spending time with her cat, Piglet.
Tim Colliver
Tim is a staff reporter for The Times-Gazette in Hillsboro who spent several years in the radio business. He and his wife, Clarine, recently celebrated their 40th anniversary and make their home among the rolling hills of southern Highland County.
Sarah Allen
Sarah is a writer for Salt magazine. When she’s not writing, she can be found scrapbooking, reading or cooking.
Jane Beathard
Jane is a writer for Salt magazine. She is a retired staff writer for The Madison Press in London, Ohio, and is also the retired media relations manager of the Ohio Department of Natural Resources.
Kay Frances
John Hamilton
John is a staff writer for the Wilmington News Journal and a native of Wilmington.
Kay is a motivational humorist and author from Wilmington, giving humorous keynote presentations and stress management workshops all over the United States. She is the author of “The Funny Thing about Stress; A Seriously Humorous Guide to a Happier Life.” Visit kayfrances.com.
Hide & Shake Find the shaker in this issue and be entered to win a $10 grocery card. Visit our website, thesaltmagazine.com, and click on the Shaker Contest link at the top and enter your contact information. Your name, street number, street name, city and zip code are required. Only your name and city will be
published. All entries must be received by Feb. 1. Only online entries will be accepted. In the November/December issue, the shaker was hidden on page 34, among the presents under the Christmas tree. Congratulations to our most recent winner, Rick Brunner, of Greenfield.
South Ohio
January/February 2019 Publisher Bud Hunt bhunt@aimmediamidwest.com Editor Adrienne McGee Sterrett amcgeesterrett@aimmediamidwest.com Layout Design Catie South csouth@aimmediamidwest.com Sales Adams and Brown counties Tracie Guisinger - 937-393-3456 tguisinger@aimmediamidwest.com Clinton County Elizabeth Mattingly - 937-382-2574 emattingly@aimmediamidwest.com Fayette County Kimberly Lyons-Penwell - 740-313-0347 kpenwell@aimmediamidwest.com Highland County Sharon Hughes - 937-393-3456 shughes@aimmediamidwest.com Scioto County Tracy Litteral - 740-353-3101 tison@aimmediamidwest.com Contact Salt: amcgeesterrett@aimmediamidwest.com 761 S. Nelson Ave. Wilmington, OH 45177 937-382-2574 Salt of Southwest Ohio is published six times a year by AIM Media Midwest, LLC and is available through the Wilmington News Journal, The (Hillsboro) Times-Gazette, The (Washington Court House) Record-Herald, and the (Portsmouth) Daily Times. All rights reserved. Reproduction of any material from this issue in whole or in part is prohibited. Salt is free to our subscribers and is also available at each of the newspaper offices. Please buy locally and recycle. Follow us on Facebook, Twitter, Instagram and Pinterest @TheSaltMagazine.
January/February 2019 | South Ohio | Salt | 3
CONTENTS 11 14 6 17
18
Features
Redefining the word ‘craftsman’....... 6 A rich winter tradition...................... 14 E-nough with the e-mail!.................. 17 In the kitchen with............................ 18 What’s in a name?............................ 20
20 On the Cover This photo of the tools Victor Teeters uses is by Tim Colliver.
4 | Salt | South Ohio | January/February 2019
24
‘A partnership with nature’.............. 24
Recipes
Ambrosia.......................................... 12 Cheddar Cheese and Beer Soup.... 13 Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze......... 12 Corn Pudding Bake......................... 11 Poppy Seed Bread with Lemon Butter...................... 12 Pumpkin Pudding Bread................. 13 Sour Cream Pound Cake................. 13
- From the Editor -
Ten years. Salt magazine will officially reach this milestone with the November 2019 issue, but we are set to celebrate all year. Because who doesn’t love a good party? We’ll be looking back at past issues and features and reminiscing a bit in each issue this year. Ten years ago, Salt was inspired by an annual holiday cookbook of recipes submitted by readers and it sought to be a nice way to present those recipes — and much more, as it grew. It grew into stories of our lives, of our hobbies, of our pursuits. We thank you for growing with us. In celebration of Toast to Ten, we’d love to hear from you. Do you have stories, photos, recipes from the early days of Salt? Have you kept issues of Salt through the years? Do you have thoughts to share on how Salt magazine has enriched your life in its 10 years? And, as from the very beginning, we’d love to see photos of your salt shakers. This issue of Salt magazine offers stories from a true craftsman who lives in Blanchester, to why winter is a great time to get started on the hobby of beekeeping, to a pie baker who takes competition seriously. Here’s to 10!
Thank you, Land O Lakes, from the bottom of my heart. The butter people are in the know about baking, and I’ve employed for years a cookie recipe they once shared. I recently happened across the company’s recipe for dinner rolls, and they’re definitely Salt approved. What’s better in cold months than a nice soft roll and a hot bowl of soup? Couple tips: Do not guess on temperatures. Be sure to test or the bread may not work. Also, I have found the dough really enjoys rising when placed on the top of a busy clothes dryer. Just be sure the bowl is well covered. It sure wasn’t my grandma teaching me how to bake them, but I’m grateful for the mystery grandma nonetheless. Grandma’s Dinner Rolls 3 tablespoons warm water (105-115 degrees) 1 package active dry yeast (1/4 ounce) 1/4 teaspoon sugar plus 1/4 cup sugar, divided 3/4 cups milk 1/4 cup butter 1 teaspoon salt 1 egg 3-3 1/2 cups flour
In a large mixer bowl, stir yeast and pinch of sugar in warm water. Let stand 5 minutes or until it foams and smells yeasty. Heat milk and butter together until butter is mostly melted. A microwave works fine. This mixture should be under 115 degrees before proceeding. Add sugar, salt, milk mixture and beaten egg to the yeast mixture. Stir together. Add 2 cups of flour, stirring to incorporate. Work in more flour, 1/2 cup at a time, until dough comes together. Knead by hand or with a stand mixer until smooth and elastic, adding more flour if needed. Place into greased bowl, turn greased side up and cover. Set bowl in a warm location and let rise 60 minutes or until doubled. Punch it down and divide into 18 pieces. Shape each into rounds and place on greased cookie sheets. Cover with plastic wrap and let rise 30 minutes or until almost doubled. Bake about 10 minutes at 350 degrees. January/February 2019 | South Ohio | Salt | 5
Redefining the word
‘craftsman’
Blanchester’s Victor Teeters Story and photos by Tim Colliver For 73-year-old retired pastor Victor Teeters, the router he held in his hand was no different than the Bible he used to hold when he stood behind the pulpit — for they both have the capability to shape things. With the skill of a master craftsman, Teeters can take the router and turn pieces of 150-year-old barn wood into a dining room table where family and friends can gather. With the humility of a country preacher, he with the help of his Lord, can take that old Bible into a home and help turn around the life of a troubled soul. Ever the craftsman, Teeters finds solace and retreat in his mortice and tenon, stick-built barn and woodshop just south of Blanchester. “I’ve always enjoyed working with wood,” he said, remembering as a child attending the old Peasley Public School on Liberty Street in Cincinnati, where metal and woodworking was offered in shop class. “One of my first projects was a jewelry box and a pair of candleholders, both made out of mahogany that I built for my mother when I was 12 years old.” A year before, he had made his mother a serving tray out of metal and ceramic tile, and a lifelong love of creating things from scratch began. The serving tray is lost to history, but the jewelry box
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and candleholders still survive and are in the loving care of his oldest daughter, Kim, who lives in northern Kentucky. Teeters’ father was a general contractor who built houses throughout greater Cincinnati, and like most boys growing up in the mid 1950s, he went to work with his father on weekends and put his talents to good use. “That’s when I really began to do some serious woodworking,” he said. “We did a lot of it around the homes, replacing old wood with new wood, and it was then that I really began to appreciate the value of old, seasoned wood to make things out of.” Every artist has their favorite medium to work in. For some it’s oils on canvas, for others it may be pen and ink, or clay and ceramics. For Teeters, it’s wood, and the older the better. “You can shape wood, and it’s forgiving,” he said. “I really don’t like working with new wood so much, but the pleasure in working with old wood is you’re taking something that is neglected and weathered and turning into something that’s either useful or something that will be treasured for years to come.” When in the process of building his creations, he said it’s easy to literally pour yourself into a project, and everything he did was in love with no expectation of anything in return. He remembered a time when he took it upon himself to make some lazy Susans for his brothers’ and sisters’ kitchen tables. “I must’ve made a dozen of those things since I come from a family of 15 kids,” he said. “And every time I see them, it makes me think of my family, or if I’ve built something else for someone, they will come to mind, too.” It saddens him to think that what he does is becoming a lost and dying art. “This generation and the next aren’t going to have any old furniture to pass down to their kids,” he said. “Much of what you buy at a Walmart or even some furniture stores is made of manufactured wood and came from overseas. How long do you think that glued together sawdust is going to last? I made a table for some friends a couple of years ago and I guarantee if they take care of it, their great-grandkids will be using it 50 years from now.” Creating masterpieces of furniture, shelving and even walking sticks isn’t limited to the array of tools he has in his woodshop. One year while vacationing in Tennessee with friends, it was discovered that no one had packed a rolling pin, and homemade buttermilk biscuits and sausage gravy were on the breakfast
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menu for the next day. “Sure, we could’ve gone to the store and bought one, but that would be like smart,” he said with a wide smile and a twinkle in his eye. “I’m just not that smart.” Undaunted and armed only with his ever-present pen knife, he ventured outside the Gatlinburg-area cabin and found an appropriate sized tree limb on the ground and set about to whittling. After about a half-hour of shaving and sculpting, what had been a rough piece of wood covered in coarse bark now had the appearance of a homemade rolling pin. Breakfast had been saved. Life has been good for the retired Nazarene preacher, but it’s also been rough. He left home at the age of 15 after a fight with his father, two years later marrying the “love of his life,” Carleen King, who was 14 at the time. They’ve been married for 56 years and Carleen said friends and family both told them that due to their young age, “it would never last.” She is quick to point out that many of those same people were either divorced or separated later in life, but she and Victor took their marriage vows seriously and stuck it out through thick and thin. “Try getting a good job when you’re still a teenager,” Victor said. “And you can only imagine the problems Carleen had when she was pregnant with our first child. It didn’t matter to the doctors that we were married, to them, she was just another pregnant little girl.” Two miscarriages, three kids and 10 jobs later, Teeters landed a position as a millwright at General Electric in Evendale while pastoring the Newtonsville
Church of the Nazarene for 25 years. But it was prior to that, during the 11 years he spent at Serv-All Foods in Covington, Kentucky, the boy who never finished high school was able to go to night school and become a jack of all trades and master of several, as management paid for college-level classes that ranged from electricity, plumbing, welding, refrigeration and more, so long as he maintained a “B” average. He was forced to retire from GE in 1999 after being injured on the job, and now chronic back and neck pain are a big part of his daily routine. In 2015, he was diagnosed with Parkinson’s disease and retired from pastoring that summer. Being the second youngest son of 15 children, he
8 | Salt | South Ohio | January/February 2019
has over the years had to say goodbye to brothers, sisters and their spouses until now, he and two sisters are the only ones left of Harvey and Fannie Teeters’ offspring. “Yeah, it’s been rough at times,” he said, tearing up when he remembered the recent death of his youngest daughter, Christine, who died unexpectedly Nov. 9 at
the age of 47. “But it’s been real good, too.” Parkinson’s brings with it symptoms of tremors and difficulties in concentration, and though it has slowed down the venerable carpenter, it hasn’t stopped him yet. He is still hand-crafting items that will later become family heirlooms, with projects in various stages of
“I really don’t like working with new wood so much, but the pleasure in working with old wood is you’re taking something that is neglected and weathered and turning into something that’s either useful or something that will be treasured for years to come.”
— Victor Teeters
completion scattered around the house. He found a pair of antique chairs that had been discarded and headed for a landfill that he’s restoring to their pre 20th century glory, intended as a gift for a couple who over the years have become dear friends. They’ll match the handcrafted dinner table he made for them a few years back, constructed entirely out of old barn wood he knows to be at least 150 years old.
A rustic picture frame made from old barn wood rests nearby, ready for the old master’s final touches. Remembering his years in ministry, Teeters can’t resist drawing an analogy when it comes to his favorite hobby and his faith. “You know, Jesus and Joseph were both carpenters and made household items for sale and for pleasure in and around Nazareth,” he said with a smile. “So I guess I’m in good company.”
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10 YEARS AGO
Salt magazine began its tradition of printing reader recipes in the very first issue. Here are some recipes that were selected to be published in the debut issue: Winning entries from each of the categories in the Washington Court House Record-Herald’s contest are included in this issue amidst submissions from readers throughout Salt’s distribution area. We hope you enjoy the variety and taste of the recipes included throughout the next few pages.
Reader Recipe
Corn Pudding Bake
— From Valerie Rose, of Wilmington
1 can whole corn, drained 1 can creamed corn 1 box Jiffy Corn Muffin Mix 2 eggs 8 ounces sour cream 1 stick butter or margarine Mix all ingredients in a bowl. Pour into a greased or sprayed 9-by-13-inch pan. Bake at 350 degrees for 30-40 minutes. January/February 2019 | South Ohio | Salt | 11
Beth Owens’ Winning Recipe:
Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
Poppy Seed Bread with Lemon Butter — From Diana Burr, of Bloomingburg
The apricot glaze can also be made ahead of time and refrigerated until you are ready to use.
2 1 pound pork tenderloins, trimmed Spice rub:
1 1/2 teaspoons chili powder
1 teaspoon garlic powder 1/2 tablespoon sugar 1 teaspoon salt 1/2 teaspoon black pepper Glaze:
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon fresh ginger, grated
1/2 teaspoon hot sauce
1 tablespoon honey
1 lime, juiced
Make the rub: Place chili powder, garlic powder, sugar, salt and pepper in jar and shake to blend. Prepare the dry rub in advance and store in an air-tight container. Rub spice mixture onto pork tenderloins. Cover and refrigerate for 2-12 hours. Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove from heat and stir in remaining glaze ingredients. Place half of glaze in serving bowl and hold for service. Prepare grill at medium-high heat. Grill pork tenderloins for 20 minutes, or until internal temperature reaches 160 degrees. When 4 minutes of cook time remains, brush pork with the glaze remaining in the saucepan. Cook for an additional 2 minutes. Remove pork from grill and let stand for about 5 minutes before slicing. Serve with reserved glaze. Serves 6.
Bread:
3 cups flour
2 cups sugar
1 tablespoon baking powder
2 teaspoons salt
2 eggs
1 egg yolk
1 1/2 cups canola oil 1 1/2 cups milk 2 heaping tablespoons poppy seeds
2 teaspoons vanilla
2 teaspoons almond extract
2 tablespoons butter flavoring Glaze:
1 cup powdered sugar
1 tablespoon vanilla
1 tablespoon almond extract
1 tablespoon butter flavoring
1/4 cup lemon juice
Pinch salt Lemon Butter: 1 stick butter, room temperature
1 teaspoon lemon zest
2 tablespoons powdered sugar Pinch salt
Ambrosia — In memory of Bonnie Walls, of Greenfield
1 can crushed pineapple, drained
2 cans mandarin oranges
Few white grapes, optional 1 can flake coconut 1/2 pint container sour cream Stir all ingredients together and chill overnight or 24 hours.
12 | Salt | South Ohio | January/February 2019
For the bread, combine all ingredients and beat with a mixer for 2 minutes on medium high. Pour evenly into two greased or sprayed loaf pans and bake at 350 degrees on the center rack, separating pans. For the glaze, whisk the ingredients together and beat until completely smooth. When bread is done, remove from oven and immediately pour glaze evenly over loaves of bread. Wait 15 minutes and run a knife around edges and remove from pans. Cool completely on wire rack. Wrap in plastic wrap to keep moist. This is a sweet and very moist bread. For the lemon butter, mix ingredients well with a fork and serve it with the bread.
Sour Cream Pound Cake
Cheddar Cheese and Beer Soup
— From Ashley Burges, of Clarksburg
— From Jean Robinette, of Leesburg
2 sticks Parkay, softened
4 tablespoons butter
1/4 cup onion, chopped
1/2 cup flour
3 cups sugar
6 eggs
3 cups flour, sifted
1/4 teaspoon baking soda
1 8 ounce carton sour cream
2 teaspoons vanilla
2 cups sugar
2 packages vanilla pudding (not instant)
1 teaspoon baking soda
1 teaspoon cinnamon
6 cups cheddar cheese
Salt Scoop
1 1/4 cups oil
1/2 cup beer
Melt butter in medium saucepan. Add onions and cook until tender. Stir in flour and mix well. Gradually add half and half and chicken broth. Cook until thickened. Add Worcestershire sauce, beer and cheese. Cook on low until cheese melts. Top with fresh, chopped chives, if desired.
5 eggs, beaten
2 cups flour
2 teaspoons Worcestershire sauce
Fresh chives, optional
— From Kimberly A. Brady, of Washington Court House
1/2 cup chicken broth
Pumpkin Pudding Bread
1 large can pumpkin
1-2 cups Georgia pecans, optional
2 cups half and half
Cream butter until light with mixer. Add sugar and beat until light and fluffy. Beat in eggs, one at a time. Add flour and soda alternately with sour cream, mixing well after each addition. Stir in vanilla and nuts, if using, by hand. Pour into greased and floured tube pan. Bake at 300 degrees for 1 1/2 hours.
Send us your favorite recipe. We may feature it in an upcoming issue. Visit our website, thesaltmagazine.com, and click on the Recipe Submission link at the top to be entered. Include a photo of your dish, too, if you’ve got one. All entries must be received by Feb. 1. Every submitted recipe will be entered in a drawing for a $25 grocery card.
1/2 teaspoon salt
Congratulations to Valerie Rose, of Wilmington, who won for her Corn Pudding Bake recipe submitted for this issue of Salt.
Add eggs, oil and pumpkin and beat until smooth. Combine dry ingredients and gradually add to pumpkin mixture. Pour into two oiled loaf pans. Bake at 350 degrees for 75-80 minutes.
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winter tradition
A rich
The history of hot chocolate Story by Sarah Allen Chocolate chip cookies. Chocolate cake. Chocolate pudding. Chocolate mousse. Chocolate soufflé. Chocolate. It’s a flavor that can become nearly anything: from simple treats to elegant delicacies. Chocolate means something to nearly everyone, but there is one sweet in particular that marries both its nostalgia and its elegance: hot chocolate. The seasonal drink used to be “very bitter and very strong,” said Kathy Creighton, director of the Butler County Historical Society, which has a program on the history of chocolate. “Everyone eats chocolate,” Creighton said, “but it’s certainly not the chocolate our forefathers ate.” 14 | Salt | South Ohio | January/February 2019
Chocolate is only grown in a “very limited” area of the world, she added, specifically around the equator. The Aztecs were the first to use it. “It was actually considered food for just the noble people,” Creighton said. In the 16th century, chocolate found its way to Europe after explorers came to the New World. Historically, the hot chocolate consumed then was much more potent than what we know today. Creighton said it often included spices such as anise, vanilla, annatto and even red peppers. It was enjoyed in very small amounts, she added, because it was so strong.
Kava Haus 187 E. Locust St., Wilmington
Courtesy of Kava Haus
“It’s a joy to serve hot chocolate … and put a smile on somebody’s face.”
— Cynthia Stemple, owner of Xenia’s Coffee Hub
In Colonial America, Creighton said, hosts would serve their guests tea or hot chocolate as a way to impress them. Hot chocolate would also often be frothed — much like in coffee shops today. However, rather using a machine, colonists would do it by hand, using wooden frothers. Creighton added that a woman’s status in society would be often based on her frothing ability. She also said that hot chocolate has a safe place in United States history, as it was served both by Martha Washington and at Thomas Jefferson’s Monticello. Nowadays, hot chocolate is sweeter. The milk added to it is “an American thing,” Creighton said. The milk dilutes the chocolate, making it “not as strong.” However, that hardly means that hot chocolate has stopped evolving. There are a multitude of recipes and styles, all of which give this classic beverage some contemporary twists. At the Kava Haus in Wilmington, hot chocolate is “one of our most popular items,” said owner Brad Heys. Kava Haus hot chocolate is made with Ghirardelli coca and a sweet chocolate mix. It is steamed with milk, and never water, Heys said, and topped with homemade whipped cream. The cream, he added, is made several times a day in-house. Along with traditional hot chocolate, Kava Haus also serves caramel, raspberry, peppermint and cherry varieties. Patrons can also purchase a mix in the shop and make Kava Haus hot chocolate at home. “It’s very warm, very smooth and silky chocolate,” he added. And that unique, comforting taste is part of what makes hot
The Coffee Hub 81 E. Main St., Xenia coffeehubxenia.com
Courtesy of Coffee Hub
chocolate such a special part of every winter. “It’s both a hot drink and a dessert,” said Cynthia Stemple, owner of Xenia’s Coffee Hub. “There’s something about hot chocolate when it’s cold outside that is inviting.” She described the Coffee Hub’s take on the beverage, saying that they use “quality Monin dark chocolate sauce, steamed with whole milk and soft serve ice cream powder.” The result, Stemple said, is “frothy and delicious.” She added that, as well as a delicious drink on its own, it’s also a good choice for patrons who are not “into the coffee scene,” or even for coffee drinkers who want something a little different. “It’s a joy to serve hot chocolate … and put a smile on somebody’s face,” Stemple said. Indeed, it seems that hot chocolate is a treat that has worked its way into both luxury and tradition. While it may have started in just one corner of the world, it has traveled, and changed, and become a staple of every winter. And why? “As simple as it sounds, it’s the chocolate part,” said Heys. “Chocolate holds a special place for all of us.” January/February January/February2019 2019| |South SouthOhio Ohio| |Salt Salt| |15 15
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h g u o n E ! l i a m e e h t h t wi
Column by Kay Frances I’ve never really gotten over the magic of computers. I first learned to type on a manual typewriter. When you made a mistake, you’d have to paint over it. This became more complicated when carbon paper was involved. If you were a perfectionist, it could take all day to type one letter. (I do have to admit that there is nothing quite like the feeling of ripping the offending bad page out of the machine, wadding it up and throwing it into the trash can.) Still, that process was so time consuming. So imagine my delight when I got my first computer. The time savings was absolutely amazing. And, email. EMAIL! You used to have to write out your thoughts, put them in an envelope, then wait for the letter to be delivered by the post office. With email, you can dash off your thoughts and send them in one second. Magic! But, like all good things, email soon became an out-of-control menace. You
can’t even order an item online without the store thinking you are now “pen pals.” The ensuing emails after a simple of order is total overkill. So, this is an open letter to E-stores everywhere: Dear E-merchants, Please stop thinking up reasons to email me. Your constant communications are getting annoying: “Your order has been received” “Your order has been boxed and taped.” “Your order is ready to be shipped.” “We are still thinking about shipping your order.” “The shipping crew just went on a lunch break.” The shipping crew is back and are slow-moving after a high-carb meal.” “The shipping crew is using your package as a makeshift blackjack table.” “Your order will be shipped soon, VERY soon!” Just ship it already! And, there is no need to email me to tell me, “Your order has been delivered!” I’ll know it’s here when I see it on the porch! Sincerely, Weary E-customers E-verywhere And, after all that, they become really needy! Constant follow-up, wanting us to
rate the transaction, the item, them and life in general. “So, what did you think? Did you like us? Did we do okay? Are you coming back? Please come back!” We entered into a one-time transaction, not a long-term relationship! Your insecurity is NOT attractive E-tailers! And, have you ever noticed that it takes 3 seconds to join an email list, but when you go to unsubscribe they give you that ominous warning, “Whoa! Hold on now! This could take a while. In the meantime, you will continue to receive an onslaught of communications from us that we just can’t seem to stop!” You feel like writing back, “Look, it’s not you, it’s me. We can still be friends, but you really have to leave me alone.” Instead of just quietly going away, they continue to E-stalk us. You’re temped to file an E-straining order, if that were a “thing.” They have to stop E-ventually. I guess computers aren’t really magic after all, or I could make them disappear.
January/February 2019 | South Ohio | Salt | 17
In the Kitchen With: ennifer ystrom Story and photo by John Hamilton
J
Love is the central motif and motivation for Jennifer Nystrom’s baking. She puts it in her Nystreats Ltd baked goods that are sold at the Clinton County Farmers Market. And it was certainly a key component to her award-winning Chocolate Caramel Turtle Sundae Pie — a treat that won both first place in the Guittard Chocolate category and Best in Show at the 2018 National Pie Championship. Guittard Chocolate, a sponsor of the event, sent Nystrom and other competitors a bunch of chocolate to “experiment with,” as Nystrom says. “This is basically a Snickers bar in a pie,” said Nystrom. “Snickers is my husband’s favorite candy bar.” The pie contains a layer of peanuts and caramel, chocolate ganache, and she used Guittard’s chocolate wafers to make the crust. Since she couldn’t call it a Snickers pie, she thought about calling it a Chuckles pie, but then decided on Turtle Pie since it has similar elements. Her jour-
N
Jennifer Nystrom’s Chocolate Caramel Turtle Sundae Pie Crust: 1 1/2 cups chocolate graham cracker crumbs
2 tablespoons brown sugar
6 tablespoons unsalted butter, melted Ganache:
12 ounces Guittard’s Organic 66 percent semi-sweet wafers
6 ounces heavy whipping cream Caramel:
20 caramels ney to the National Pie Championship began when she and her sister, Terri Beavers, decided to take a girls’ trip to see what it was. Now, 14 years later, her kitchen is her test lab for recipes to submit, including the eight pies she submitted last year. With a pie based around her husband Rex’s favorite candy bar, it all ties back into her main motivation. “Baking is my way of showing love,” said Nystrom.
1/4 cup heavy whipping cream 1 1/4 cup salted peanuts, coarsely chopped Topping: 1 1/2 cups heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla Filling:
4 ounces cream cheese, softened
1 teaspoon vanilla
1/4 cup sugar
1 cup heavy whipping cream Garnish:
2 ounces Guittard’s Organic 66 percent semi-sweet wafers
5 caramels
1 tablespoon heavy whipping cream
1/4 cup salted peanuts, chopped 18 | Salt | South Ohio | January/February 2019
For directions, see page 27.
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? e m a n
a n i s ’ t a h W Story by Jane Beathard
If it’s an Ohio county, city or hamlet, chances are the name has something to do with history, location, Indian heritage — or a hero of those early wars between the U.S. and England. Considering that Ohio was mapped and settled between the late 1700s and mid-1800s, most places are named for the people and events of that time. Obvious examples are Hamilton County, named for Alexander Hamilton, the first U.S. Treasury Secretary; Madison County, named for President James Madison; Adams County, named for President John Adams; Henry County, named for Patrick Henry and Washington County, named for President George Washington. Less obvious are counties named after lesser-known Revolutionary War heroes like Nathaniel Greene (Greene County); Frenchman Marquis de Lafayette (Fayette County) and Col. William Darke (Darke County). Maj. Gen. Greene commanded American forces in the South during the war. Gen. De Lafayette, an American sympathizer, led troops during the siege of Yorktown. Col. Darke led the retreat from Fort Recovery in 1791. His namesake is the only Darke County in the U.S. Another 1791 fatality, Gen. Richard Butler, killed in Gen. Arthur Clark’s defeat by Indians, is remembered in Butler County. Gen. Joseph Warren died in 1775
at the Battle of Bunker Hill, but his memory sparked the name of Warren County. That same year, Gen. Richard Montgomery died in the American assault on Quebec. His name lives on in Montgomery County. Gen. Jacob Brown defeated the British at the Battle of Lundy’s Lane during the War of 1812. But he’s best remembered as the namesake of Brown County. Holmes County is named for another hero of that conflict, Maj. Andrew Holmes. Other counties named for Revolutionary War heroes include Morgan (Gen. Daniel Morgan), Paulding (John Paulding), Preble (Capt. Edward Preble), Putnam (Gen. Israel Putnam), Stark (Gen. John Stark), Van Wert (Isaac Van Wart — county name misspelled), Hardin (Gen. John Hardin), Mercer (Gen. Hugh Mercer), Williams (David Williams) and Knox (Henry Knox). Lucas County gets its name from Ohio Gov. Robert Lucas who declared a lesser-known (but some would say longerlasting) war against Michigan in 1835 over location of the state line. “Battles” between the two adversaries continue today — mostly on the gridiron. Names associated with counties and towns in the northeast part of Ohio are likely to have a New England flair since that area (known as the Western Reserve)
20 | Salt | South Ohio | January/February 2019
was first occupied by settlers from Connecticut and surrounding states. In fact, Trumbull County is named for Jonathan Trumbull, an early Connecticut governor. In 1792, Connecticut gave a half-million acres of what is now Huron and Erie counties to its residents that were burned out by British sympathizers during the Revolutionary War. Not surprising, 1,870 former Connecticut folks moved there — earning it the nickname of “The Firelands.” For reasons that remain unclear, many towns and villages in Mahoning and Trumbull counties are “corners.” Examples are Perkins’ Corners and
Toot’s Corners in Mahoning County and Payne’s Corners in Trumbull County. Just as northeast Ohio was influenced by easterners, southwest Ohio has a southern flavor since much of that region was settled by Virginians. In 1784, men from Virginia who had fought in the Revolutionary War were paid for their service with land grants in a part of the Northwest Territory that lay between the Scioto River on the north and east, the Little Miami River on the west and the Ohio River on the south. This area became known as the Virginia Military Survey. Many of these former soldiers pulled up stakes and moved to the region. Most property deeds in that part of the state still carry the designation “VMS.” Lynchburg in Highland County and Williamsburg in Clermont County are evidence of the Virginia influence. Grist and lumber mills were vital to early Ohioans. Their existence persists in names like Cedar Mills in Adams County and Fowlers Mill in Geauga County. Although long gone from the landscape, Ohio’s very first
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Ohio’s abundance of freshwater springs gave rise to Springfield in Clark County, Springhills in Champaign County and two Springvilles — one each in Seneca and Wayne counties. Iron in the water of Greene County area gave the village of Yellow Springs its name. residents live on in places named Miami (Ottawa Indian word for mother) and Piqua or Pickaway — Shawnee for “man risen from ashes.” The word Coshocton means “black bear town.” While Sandusky is the term for “at the cold water.” Ashtabula is native tongue for “place of many fish.” And many an angler has hoped that northeast river, county and city would live up to the name. Ottawa means “trader.” While Muskingum stands for “town by the river” in the Delaware lingo. Auglaize is Shawnee for “fallen timbers.” Kinnikinnick in Ross County is the Indian word for a smokable mixture of tobacco and red willow. Tymochtee in Wyandot County means “river and plains.” Ohio’s abundance of freshwater springs gave rise to Springfield in Clark County, Springhills in Champaign County and two Springvilles — one each in Seneca and Wayne counties. Iron in the water of Greene County area gave the village of Yellow Springs its name. New towns and villages spring up along the canal system that criss-crossed Ohio in the early 1800s. Among them were Canal Fulton in Stark County, Canal Winchester in Fairfield County and Stockport in Morgan County. Although it is at the mouth of the Scioto River and sounds nautical, the City of Portsmouth is actually named for Portsmouth, New Hampshire — birthplace of many of its early citizens. Geographic features and locations also played into some place names. Cliffs along the Little Miami River gave rise to the name of Clifton in Greene County. Highland County lies on a hilly region between the Little Miami and Scioto rivers — a high land. Akron is Greek for “a high place.” The French word for “a stretch of level land” led to the name of Champaign County. The French influence was also 22 | Salt | South Ohio | January/February 2019
felt in Clermont County. Clermont means “clear mountain” in French. Location helped set both names and mile markers for some towns. Middletown in Butler County is mid-way between Cincinnati and Dayton. Twenty Mile Stand in Warren County is 20 miles from downtown Cincinnati. Ohio’s fertile soil and abundant forests gave rise to Bloomfield in Muskingum County, Bloomingburg in Fayette County, Bloomville in Seneca County and Blooming Grove in Morrow County. All were named for local gardens and orchards. Orchards also played a part in naming Apple Creek in Wayne County and Apple Grove in Meigs County. Sugar Bush Knolls in Portage County, Sugar Creek in Tuscarawas County, Sugar Grove in Fairfield County, Sugar Valley in Preble County and Sugar Tree Ridge in Highland County are evidence of the many sugar maple trees that grew in early Ohio. Mining was (and is) important in eastern and southern Ohio. Towns like Mineral in Athens County, Mineral City in Tuscarawas County, Mineral Ridge in Trumbull County and Minersville in Meigs County got their monikers from that industry. Iron furnaces in southern Ohio produced the metal for armaments that helped the north win the Civil War. Historic evidence of that contribution lives on in the names of Scioto Furnace, Franklin Furnace and Junior Furnace in Scioto County. Some places were actually renamed over the years. Cincinnati was first named Losantiville, meaning “city opposite the mouth,” referring to the mouth of northern Kentucky’s Licking River. In 1790, Gen. Arthur St. Clair, first governor of the Northwest Territory, renamed the city for the newly formed Society of the Cincinnati — a group of Army officers dedicated to preserving the ideals of the American Revolution. Some Ohio place names are just plain quirky. “Ai” in Fulton County was named for either an infamous Biblical city or early resident Ami Richards. No one knows for sure. “Joy” in Morgan County is what the owners of a local oil well must have felt after hitting a gusher at just 200 feet. That well eventually produced 1,400 barrels a day. “Jumbo” in Hardin County is named for P.T. Barnum’s favorite elephant. While “Joetown” in Morgan County memorializes three early residents named Joe. Revelers at the hotspot known as “Put-In-Bay” on South Bass Island in Lake Erie may wonder more about their hangovers than location. But it was a legend associated with Commodore Oliver Hazard Perry, hero of the War of 1812, that inspired the name. Perry reportedly said he would “put the British in the bay” just before sailing out of the town’s harbor to meet their fleet on Sept. 10, 1813.
Most information for this article came from two sources: “Ohio Place Names” by Larry L. Miller and the Ohio Gazeteer of 1841 by Warren Jenkins.
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‘A partnership
with nature’
How to get started with beekeeping
Photo courtesy of Shelly McClain
Story by Sarah Allen With spring still weeks away, the annual rebirth of nature seems like nothing but a dream: the sunshine, the flowers … and the bees. But, according to Gary Keuffer, coordinator of education for the Brown County Beekeepers Association, it is never too early to start making beekeeping plans. In fact, he said, the best time to get started is not in the spring, but in the winter — which is especially true for the beginner beekeeper, as it will allow time for research, as well as ordering and assembling equipment. For someone just starting out, Keuffer said, there is a plethora of information available. Libraries, he said, have a variety of books, though the one he would recommend is “Beekeeping for Dummies.” The internet can also be a valuable resource, though Keuffer advised being cautious and aware, as not everything is accurate. However, there are several reliable resources, such as the Ohio State 24 | Salt | South Ohio | January/February 2019
Photo courtesy of Shelly McClain
Beekeeping Association, which has several helpful YouTube videos. Keuffer added that joining a local bee club can provide fellowship and mentoring, as can bee schools. Around the southwest Ohio area, there are two schools offered in the winter. The 10th Annual Northeastern Kentucky Beekeeping School will be held on Feb. 23 at the Maysville Community and Technical College in Maysville, Kentucky. Then, on March 23, the 2019 Southwestern Ohio Beekeepers School will be at the Oasis Conference Center in Loveland. Bee schools require registration and fill up quickly, Keuffer added. Once a new beekeeper has finished her or her research, a bee catalogue can provide them with the different tools they need — and, of course, also with the bees. Keuffer said there is “generally a price break” with a package, rather than buying all equipment individually. He added that the first year costs between $350 and $400, which covers the protective gear, the tools and the hive. He added, “If you take care of the equipment, it lasts forever.” There may be some occasional items to purchase “as you go,” Keuffer said, but most of beekeeping is a “one-time expense.” The bees are usually an additional $100. If a beekeeper purchases a “nuc” — or nucleus of a beehive — it will be more expensive (at about $170), but it will also provide a “jump start” for a beginner. Keuffer explained that a nuc “consists of five frames of fully developed comb.” “It will contain numerous bees along with a queen who is laying eggs within the comb that also contains honey and pollen to
Photo courtesy of Ron Ralston
Photo courtesy of Shelly McClain
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Photo courtesy of Ron Ralston
sustain the bees,” he said. For the first year, Keuffer said, it is “encouraged to do some additional feeding,” along with what the bees will gather on their own. He added that there will be no honey the first year of beekeeping, as the bees need “all their resources to sustain themselves.” However, if a beekeeper starts with a nuc, there is a chance he or she may get honey, as the bees are already established. The amount of honey a beekeeper will collect all depends on “location, location, location,” Keuffer said. “Honey bees forage on numerous flowers for nectar and pollen. They do best on native flowers in the area.” Their busiest times, Keuffer said, are during the spring and fall. “In mid-summer, we usually experience a dearth with few flowers to forage on.” He added, “When creating habitats for bees, it is wise to select plants that are beneficial to bees throughout the growing season, including summer.” A few examples would be: Black-Eyed Susans, purple coneflowers and sunflowers. Keuffer also said that, while honey may be the most
Photo courtesy of Shelly McClain
famous bee by-product, it is only one part of beekeeping. Others by-products include: pollen, beeswax, propolis and royal jelly. As explained by informational material provided by Keuffer: Pollen is a rich and pure natural food that is high in a variety of minerals and vitamins. Beeswax can be used in everything from cosmetics to furniture polish. Propolis is something bees collect from trees and use to seal cracks in their hive — it can be used by humans as a health aid and in fine wood varnishes. “I suspect we may hear more about (propolis) in the future,” Keuffer added. Royal jelly, he said, can be used a dietary supplement. Provided information material further described it is a substance that turns an ordinary bee into a Queen Bee and is “made of digested pollen and honey or nectar mixed with a chemical secreted from a gland in the nursing bee’s head.” It is rich with every B vitamin. But the many and varied by-products from bees are only part of the surprises that come with beekeeping, Keuffer said.
26 | Salt | South Ohio | January/February 2019
As an example, he said bees have personalities. “Over the years, my experiences have taught me that some are very docile, others are very mean,” he said. Keuffer also said that most people aren’t aware of the diverse history of bees. “The honey bee is not a native bee of the continental United States,” he said. They were brought over by settlers in 1622, and native people at the time referred to them as “the white man’s fly,” he added. Just within Ohio, Keuffer said, there are 500 varieties of bees — and, within the continental U.S., 4,000 varieties. Keuffer added that most people don’t know that hives have a 99.9 percent female population. The drones, or males, have only one function: mating. In the winter, they are ejected from the hive due to limited resources. He also described the importance of bees, as pollinators, within the ecosystem. “When you go to the produce department and you see that wide array of fruits and vegetables, you owe that in large part to the bees,” Keuffer said.
He added that roughly one in every three bites of food humans consume is the result of pollinators. “But it’s not just us,” Keuffer said. Bees also contribute to “beauty in nature,” as well as helping to provide food for other animals. “Even though some of them are a nuisance, every single one of them has importance in the ecosystem,” he said, adding that many bee clubs, such as the Brown County Beekeepers Association, have people who can remove bees humanely without extermination. Because of their role in the environment, Keuffer said, beekeeping is “something that is really important right now.” “The bees need all the help they can get,” he said. And offering that help, he said, is a reward beyond the honey and other products that come with beekeeping. The experience, Keuffer added, is ultimately about “working in partnership with nature.” To learn more about the Brown County Beekeepers Association, visit browncountybeekeepersassociation.org.
In the Kitchen With ... continued from page 18 For the crust, preheat the oven to 375 degrees. In a 9-inch, deep-dish pie plate, mix well the melted butter, chocolate graham cracker crumbs, and the brown sugar. Press evenly on the bottom and up the sides of the pie plate. Bake in a preheated, 375-degree oven for 7 minutes. Remove from the oven to cool. While the crust is cooling, make ganache by placing the chocolate wafers in a medium glass bowl. Put the whipping cream in a heat-proof measuring cup and microwave it on high at 30-second intervals until boiling. Pour the boiling cream over the chocolate wafers and let sit for 3-5 minutes to melt. Once it has sat, stir well until all the wafers
have melted and the cream is fully incorporated. The mixture should have a smooth shine to it. After the crust has cooled for at least 15 minutes, cover the bottom of the pie crust with about 1/2 to 3/4 cup ganache. Set the rest aside. Cool the ganache-covered crust in the refrigerator for about 10 minutes. While the crust is cooling, make the caramel by unwrapping and placing the caramels in a heat-proof 4-cup measuring cup. Pour 1/4 cup cream over the caramels and heat in the microwave on high at 30-second intervals until caramels are soft, about a total of 1 minute 30 seconds. Stir the caramel-cream mixture well with a whisk until very smooth. Add the chopped
peanuts, mixing well with a spatula. Spread the caramel-peanut mixture over the now cooled ganache-topped pie shell. Set aside to cool while making the filling. To make the filling, in the bowl of a stand mixer, beat together the softened cream cheese, vanilla and sugar until fluffy. Add the cream and whip until light and fluffy. Add the remainder of the ganache until fully incorporated and starting to get lighter in color, about 3 minutes. Spread the chocolate mixture over the caramel mixture in the pie plate. Cover and refrigerate at least 2 hours. After pie has fully chilled, make topping by whipping together the heavy whipping
cream, sugar and vanilla until semifirm peaks form. Make chocolate drizzle by microwaving 2 ounces of chocolate wafer chips and cream in a heatproof small bowl for about 30 seconds. Stir well to make a smooth sauce. Heat an additional 15-30 seconds if necessary. Make caramel drizzle by microwaving for about 30-45 seconds 5 caramels with 1 tablespoon cream in a small heat-proof bowl. Whisk well, to make a smooth sauce. Pipe the whipping cream on pie; then drizzle the chocolate sauce and caramel sauce over the whipping cream. Top with chopped peanuts.
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We’re interested in learning about what our Ohio neighbors are making in their free time. There’s so much creativity happening outside of the 8 to 5, a way for folks to help with the household budget or just express themselves in a way their jobs don’t ask of them. Send a photo of a finished item, cost, social media info and your contact info to amcgeesterrett @aimmediamidwest.com.
Front Porch Joseph Pratt Profile the Transportation needs of Highlan roviding safe & reliable transportation s Executive Director of Main Street Portsmouth
Offering a personal glimpse into the lives of notable people in our communities
By Ivy Potter
What is your favorite hobby? My favorite hobby is hiking or spending time outdoors with my wife, Sara and our Sheltie, Dexter. The only thing Dexter likes more than exploring Carter Caves, Shawnee or Hocking Hills is a long drive to the beach, northern Ohio, or some other destination.
What is the most exciting project you have been involved in with Main Street Portsmouth? Most exciting MSP project has been the adoption of property at 535 Second St., which we are currently developing into a beautiful public space.
Working to keep Highland County What is your favorite TV show? I literally love everything, but I think “The Office” wins for favorite show.
FRS Transportation, HCCAO, Chris Hopkins Transp Carpenters House of Prayer/Shiloh Recovery Se are providers of various types of transportation in High What do you love most about downtown Portsmouth? I adore and constantly admire Portsmouth’s resilience and ability to succeed, despite many obstacles. We can be our hardest critics, but, I think for the cards we’ve been dealt over the years, we have done remarkably well to keep moving.
What is your New Years resolution for 2019? My resolution is to wrap up development of 535 Second St., accomplish over 60 events, and bring back Lights in the Park next year in Tracy Park.
• NET/TANF/Title XX Transportation Services: We provide non-emergency Medicaid transportati We provide educational and employment training transportation through the Temporary Assistance fo Program of HCDJFS. We provide Title XX transportation services. • Specialized Transportation Program Grant - Over the past years FRS Transportation has receiv Serving the17Transportation needs of Highland and 4 standard minivans through the STP Grant with the Department of Transportation’s Offic byOhio providing safe & reliable transportation ser • NET/TANF/Title XX Transportation Services: We provide nonaccessible vehicles have helped FRS Transportation to more fullyemergency help meettransportation thekeep needs of forour disabledM Working to Highland County Medicaid (NET) services HCDJFS. Serving the Transportation We provide educational and employment training transportation FRS Transportation, HCCAO, Chris Hopkins Transport through the Temporary Assistance foris Needy Families (TANF)towards • 2018 Ohio Coordination Mobility Management Project - Mobility Manager working House of Prayer/Shiloh Program of HCDJFS.Carpenters We provide Title XX transportation services.Recovery Servic needs of Highland County Specialized Transportation Programtypes Grantof- transportation Over the past are providers of various in Highlan Highland County through marketing & coordinating of current•17transportation services while years FRS Transportation has received 20 handicap accessible looking vehicles and 4 standard minivans through the STP Grant with by providing safe & reliable transportation services the Ohio Department offor Transportation’s Officeour of Transit. These types o transportation services and mobility options for those who are not eligible any of other wheelchair accessible vehicles have helped FRS Transportation to more fully help meet the needs of our disabled population of Highland County. • HARTS Fare Program: program offers affordable transportation for those who are elderly, disabled • 2018 Ohio Coordination Mobility Management Project - Mobility Manager is working towards meeting the mobility within the Hillsboro City Limits or within a 5-mile radius of theneedscenter Hillsboro. service is p of Highlandof County through marketing &This coordinating of current transportation services while looking for funding sources transportation services and upon mobility options for those purchasing a $20 or $25 HARTS Fare Card for 10 or 5 one waytowhoincrease trips depending location, hand are not eligible for any of our other types of funding sources. Such as: • Highland County Locally Developed Transportation Plan: •Our county transportation plan allow HARTS Fare Program: program offers affordable transportation forWe thosewill who are disabled or considered low of income living beelderly, happy to answer any your transportati within the Hillsboro City Limits or within a 5-mile radius of the training ing for transportation services County for the elderly, disabled, and for employment and employment Working to keep Highland MOVING! center of Hillsboro. This service is providedHighland by FRS Transportation Area Rural
• NET/TANF/Title XX Transportation Services: We provide non-emergency Medicaid transportation (N We provide educational and employment training transportation through the Temporary Assistance for Ne Program of HCDJFS. We provide Title XX transportation services. • Specialized Transportation Program Grant - Over the past 17 years FRS Transportation has received 20 and 4 standard minivans through the STP Grant with the Ohio Department of Transportation’s Office of T accessible vehicles have helped FRS Transportation to more fully help meet the needs of our disabled popu • 2018 Ohio Coordination Mobility Management Project - Mobility Manager is working towards meet Highland County through marketing & coordinating of current transportation services while looking for f transportation services and mobility options for those who are not eligible for any of our other types of fun • HARTS Fare Program: program offers affordable transportation for those who are elderly, disabled or co within the Hillsboro City Limits or within a 5-mile radius of the center of Hillsboro. This service is provid purchasing a $20 or $25 HARTS Fare Card for 10 or 5 one way trips depending upon location, handicap, • Highland County Locally Developed Transportation Plan: Our county transportation plan allows us t ing for transportation services for the elderly, disabled, and for employment and employment training.
FRS Transportation, HCCAO, Chris Hopkins Transportation,
by purchasing a $20 or $25 HARTS Fare Card for 10 or 5 one way Transportation System (HARTS) trips depending upon location, handicap, and age. vehicles • Highland County Locally Developed provider Transportation Plan: are Our county transportation plan allows usclearly to applymarked for FTA grant for your fund-ing for transportation services for the elderly, disabled, and safety and easy identification. for employment and employment training.
We will be happy to answer any of your transport Carpenters House of Prayer/Shiloh Recovery Services
are providers of various types of transportation in Highland County.
For Information Contact Joseph Adray, HARTS/Highland County Mobility Ma
OH-70096169
We will be happy to answer anyof your transportation (937) 402-6156 Email questions. jadray@familyrecoveryservices.org • HCCAO (937) 393
Highland Area Rural Highland Area Rural Transportation Transportation System (HARTS System (HARTS) provider vehicles provider vehicles are clearly marked for your are safety and easy identification. clearly marked for your For Information Contact Joseph Adray, HARTS/Highland County easy Mobility Manager safety and identification. at (937) 402-6156 Email jadray@familyrecoveryservices.org
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rmation Contact Joseph Adray, HARTS/Highland County Mobility M
One more thought ...
“Horse sense is the thing a horse has which keeps it from betting on people.” — W.C. Fields
30 | Salt | South Ohio | January/February 2019
Art by Lyndsey Mincey Photo by Martin Graham A horse, by Lyndsey Mincey, is part of the Art Alley installation in Washington Court House. Art on the Square has been held for two years, and the paintings created during that festival are weatherproofed and installed downtown. Mincey is a Fayette County Miami Trace Middle School art teacher.
9 Call us today – there’s a location near you!
Adult Opportunity Center at Southern State Community College
The Adult Opportunity Center offers a range of FREE SERVICES that can help you make a fresh start. We can assist you with: · Basic Academic Skills · Workplace Literacy · College Readiness · GED Preparation · Life Skills
OH-70096165
Call us today! 800.628.7722 x2687 or email aoc@sscc.edu
Class Locations Batavia Eastgate Georgetown Greenfield Hillsboro Manchester Mt. Orab Washington C.H. Wilmington West Union
A D U LT O P P O R T U N I T Y C E N T E R
January/February 2019 | South Ohio | Salt | 31
OH-70084573
32 | Salt | South Ohio | January/February 2019