SW OH | Spring 2013 | Issue 15

2377974

Where do you find America’s freshest lineup? You’ll find these fuel-efficient vehicles in a Ford Showroom and all around America.

EcoBoost® technology delivers efficient power.

So you can go further.

2013 FORD FIESTA

2013 FORD FOCUS

2013 FORD ESCAPE

2013 FORD FUSION

CARROLL HALLIDAY Serving Fayette & Surrounding Counties Since 1932 www.chford.com 2378683

1700 Columbus Ave. 800-358-3673

Carroll Halliday www.chford.com

Serving the needs of Highland County and Adams County by providing safe & reliable tranportation services.

FRS Transportation vehicles are clearly marked for your safety and easy identification.

TRANSPORTATION

2013 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 medical appointments or other basic life need trips.

2013 Job Access and Reverse Commute (JARC) - Transportation provided for the Reentry Program of Highland County for employment & employment training purposes at 50% of the cost.

Specialized Transportation Program Grant - FRS Transportation approved for a two handicap accessible Modified Minivans through our CY2012 STP grant application.

Applied for 2 handicap accessible MMV’S and 1 handicap accessible LTN van through our CY2013 STP Grant proposal. These vans will replace high mileage vehicles.

2013 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 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.

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.) NET transportation services for Medicaid recipients of ACDJFS.

We will be happy to answer any of your transportation questions!

Hillsboro 313 Chillicothe Ave Hillsboro, OH 45133 • (937) 393-0585

West Union 116 W. Mulberry St West Union, OH 45693 • (937) 779-3212 MON – FRI 8:30 AM – 4:00 PM

FRSTRANSPORTATION.ORG

2378044

is Proud to Add Hillsboro Regional Dialysis to our Family.

We are here to serve the dialysis community.

For more information about DaVita, 1487 N High St Unit 1A its kidney education and North High Business Center Hillsboro, Ohio 45133 its community programs, (937)393-9020 Available 6 days a week on please visit www.davita.com.

3 LOCATIONS TO SERVE YOU BETTER

120 Roberts Lane, Suite 4 Hillsboro, Ohio 45133

(937) 393-3852 Willow Dialysis

1675 Alex Drive Wilmington, Ohio 45177

4 | Salt | May 2013

(937) 383-3338

Hillsboro Regional Dialysis

Highland County Dialysis 120 Roberts Lane ONLY

We Offer:

In center hemodialysis Peritoneal dialysis Self Care dialysis WE Provide Free Kidney Smart Classes to the community.

For information on times, location and to register for one, Call (937) 435

Kidneysmart.org

DaVita.com

-4030

2379077

Highland County Dialysis

NEW LOCATION

Salt CONTENTS

features

10 22 30 36 38 42 50

Salt Flavor for everyday life

25th Editio n

maker S how Home 2013

10

SALT Homemakers Show

By Gary Abernathy

Born on the Biltmore Estate

By Eileen Brady

Girl’s Night In!

By Andrea Chaffin

When salads are this good ...

By Andrea Chaffin

22

Starlite Cabin Getaway

By Lora Abernathy

Cooking the Books

By Pat Lawerence

Earthship

By Audrey Ingram

columns

By Pamela Stricker

30

Recipe Index Salt Notes

By Lora Abernathy

Out & About

50

Salt | January 2013 | 5

7 8 9 66

Publisher’s Note

Salt Flavor For Everyday Life www.thesaltmagazine.com

May 2013 Publisher Editor Food Editor Layout/Cover Design

Pamela Stricker Lora Abernathy Andrea Chaffin Tina Murdock

Sales Adams County (937) 544-2391

Lee Huffman, Publisher lhuffman@civitasmedia.com

Brown County (937) 378-6161

Steve Triplett, Publisher striplett@civitasmedia.com

Clinton County (937) 382-2574

Sharon Kersey, Ad Director skersey@civitasmedia.com

Fayette County (740) 335-3611

Sherri Sattler, Ad Director ssattler@civitasmedia.com

Highland County Gary Abernathy, Publisher (937) 393-3456 gabernathy@civitasmedia.com To subscribe, contact us at (937) 382-2574 editor@thesaltmagazine.com

Contact SALT: editor@thesaltmagazine.com 761 S. Nelson Ave. Wilmington, OH 45177 (937) 382-2574

6 | Salt | May 2013

SALT is published quarterly by Civitas Media, LLC and is available through the Georgetown News-Democrat, Hillsboro Times-Gazette, Ripley Bee,Washington CH Record-Herald,West Union People’s Defender and Wilmington News Journal. 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. Subscriptions $12 per year.

Please Buy Locally & Recycle.

Follow us on Facebook (The Salt Magazine) and Twitter (TheSaltMagazine).

Hide & Shake Find the SHAKER in this issue, visit us at thesaltmagazine.com, click on the Shaker Contest link, complete the entry form, and be entered to win one of the $10 grocery cards. All entries must be made by June 14, 2013.

Here are our latest winners!

Deborah Basham, Mt. Orab Ronald Buckler, Bethel Marjorie Huling, Cincinnati You could be our next winner. Just look for the shaker in this issue then visit thesaltmagazine.com and click on the shaker button to enter.

Shaker time!

In each issue of SALT, we try to feature creative photos of Salt and/or Salt & Pepper shakers from our readers’ collections.

Please submit photos and descriptions to editor@thesaltmagazine.com by June 14, 2013 for consideration. Entries will also be considered for printing in future issues of SALT and at thesaltmagazine.com.

Submit your photos and be entered to win a SALT apron!

On the Cover Cover photography by Eileen Brady.

Eileen Brady is the co-author of “Images of America: Wilmington.” She can be reached at brady11@mac.com.

Our thanks to That Guy's Family Farm, in Clarksville for allowing us to set up our photo shoot there.

HOPE red, phosphoric glow in the dark when it has earlier been exposed to light.

That’s how we should be! Glowing, even when it’s dark!

Diamonds are formed deep beneath the surface of the earth where it’s very hot and there’s a lot of pressure. They come to the surface of the earth by volcanic eruptions.

They are considered the hardest material known to man, but also have vulnerable areas that allow them to be cut and the prisms are what reflect the light.

Often the test of our hope comes in life’s darkest moments. Our character is most often shaped, developed and matured when the pressure is most intense and the heat is turned up, so to speak.

But look at the beauty that is produced as a result. Especially the beauty of the Hope Diamond that even emits a glow in the darkness and refracts light in light.

Ever notice that when a jeweler wants to impress you with his precious stones, his gold, his silver… he puts them on display against a very dark background, often black velvet? It is against the black cloth that the jewels shine.

I have decided that’s how I want to be… shining with hope and refracting light even in the bleakest of circumstances. I want everyday to be a day that I anticipate the best possible outcome of events. I want to be able to impart hope to the hopeless.

I want to be a “Hope Diamond!”

I found some diamond replicas at a craft store that I have been sharing with some of the folks around me. They serve as a touchstone, a reminder of what we can become. I would love to have you join me in my pursuit of becoming a prisoner of hope.

In the meantime, please pass the Salt…

Salt | May 2013 | 7

Spring just seems to emanate the message of hope. The browns and grays of winter turn to colors to delight the eyes and release intoxicating fragrance that begs our senses to come alive!

I chose to concentrate on the word “hope” this year.

It seems like such a needed message in a world where so many seem to be facing hopeless situations or some that have just become accustomed to hopelessness. I want to be full of hope as I contemplate life around me. I want to be a harbinger of hope to those who seem to have such an absence of it in their lives.

Hope seemed to be a word I was seeing a lot and hearing about often. I read a verse from the Bible, Zechariah 9:12: “Return to the stronghold of security and prosperity, you prisoners of hope…”

I really like that. I want to be a “prisoner of hope.” I can think of many other things that threaten to hold me hostage as a prisoner. Like worry. Fear. Impatience. Anger. But becoming a “prisoner of hope” is much more appealing to me. I want to be full of hope even when circumstances around me say the opposite.

Hope is the feeling of expectation and believing in the best possible outcome of events. Hope continues even though the outlook does not warrant it.

It’s so easy to let others around me or circumstances dictate my emotions. I come to work and ask someone how they are doing and they respond miserably, “Well, it’s Monday…” As if that should explain everything. As if Monday means “expect the worst.”

When did Monday get such a bad rap? Why is the only day we get excited about is Friday?

What about all that living we do in between?

Can’t we enjoy life and expect the best possible outcome of events? Even on a rainy Monday?

As I explored the word “hope,” I was reminded of the Hope Diamond, the most famous diamond on earth and on display at The Smithsonian.

I learned that it is a 45-carat diamond with a smoky blue color. Uniquely, it emits a

Front Porch

Profile

Front Porch Profile offers a personal glimpse into the lives of notable people in our communities.

By Lora Abernathy

Kelly Cornette – Brown County, Ohio

President of the Brown County Chamber of Commerce, member of council for the village of Georgetown and the assistant vice president of National Bank & Trust in Georgetown.

What period of history do you enjoy studying?

History has never been one of my favorite subjects, but I do have an appreciation for the local connection we have with living in the land of President Grant!

What do you love most about your community?

I love the fact that people really do care about each other in this community.

8 | Salt | May 2013

Recipe

What book are you currently reading?

I struggle finding time anymore to read books for pleasure; instead, I can be found reading newspapers and online media to keep up with world news.

Pick-up trucks or sports cars?

Sports cars.

What makes you pound your fist on the table?

Bad grammar and spelling!

What is your favorite Beatles song?

“Ob-La-Di, Ob-La-Da.” I heard this song for the first time in that last few months and loved it. I did not realize it was a Beatles song until a few days later. I really like it because it is very upbeat and just puts a smile on your face!

What one piece of advice would you give to your younger self?

To enjoy my youth and not rush through life!

Index

Audrey's Citrus Guacamole....................................33

Morgan’s Macaroni .................................................20

Banana Bread .........................................................60

Mudslide Cupcakes ...............................................32

Beer Batter for Fish.................................................61

Potato Casserole ....................................................34

Buffalo Ranch Nacho Regular Salad ........................37

Quiche Lorraine .....................................................11

Caesar Salad ..........................................................11

Quick and Easy Potato Salad ..................................61

Chicken and Rice Casserole...................................60

Refreshing Salad ....................................................34

Chicken Apple Salad in Apple Cups ......................37

Salmon Patties ........................................................11

Chicken Crunch .....................................................60

Scripture Cake .......................................................60

Fresh Ginger Cookies ............................................61

Sharp Conchigile with Peas & Ricotta .....................11

Garden Salad .........................................................60

Sour Cream Coffee Cake........................................61

Girls' Night In (Strawberry Wine Spritzer) ..............35

Strawberrian Chicken Salad...................................37

Gourmet Pretzel Dip ..............................................32

Summer Berry Salad ..............................................37

Italian Style Broccoli Salad .....................................11

The Classic Cosmo.................................................35

Loaded Potato Soup in Crock Pot............................61

Tomato and Artichoke Bruschetta...........................33

Maple Bacon Bourban Pecan Pie

Tomato and Zucchini Side Dish...............................60

with Bourbon Glaze .............................................61

Tomato, Corn, Cucumber Salad ..............................61

Marinade for Chicken ............................................33

Tuna Salad..............................................................37

Mini Deep Dish Fruit Pizzas ....................................34

Whole Wheat Herb Bread.......................................60

Salt

Scoop

Send us your favorite recipes for outdoor summer cooking! What are your best campfire, grilling recipes?

We’d love to share them in the next edition of Salt.

Please send in by June 14, 2013.

Make sure to include your name and address.

(We only publish the town.)

Shoot an email to editor@thesaltmagazine.com.

Every submitted recipe will be entered in a drawing for a $25 Kroger gift card.

A slice of something simpler The pace of American life has become lightning speed.

Never do I hear anyone remark, “You know, I really wasn't busy at all this week.”

Even our vacations have become work by the time they're through. That is, perhaps, why “staycations” have become so popular over the last few years.

Between deadlines at work, our kids' school projects we learn about and tackle the night before they're due, taking care of an ill family member or putting food on the table each day, we are a spent and exhausted society.

The good news is that there is a call to arms for getting back to simpler times, and it has started with our food.

Pointing to inactive lifestyles and poor diet as the root of many of our health problems, a segment of consumers is putting its foot down when it comes to over-processed, overpriced junk food. We see this in the demand for organic and/or locally grown food, and suppliers are popping up to help meet the demands. In fact, farmers' markets have increased by 9.6 percent since 1994 according to U.S. Department of Agriculture (USDA) statistics.

We want to know from where our food is coming.

Supplementing farmers' market buys, we see a growing trend among consumers to plant fruits and vegetables as they can in their backyards. Some people have taken that one step further and are raising chickens just for the fresh eggs like our own Beverly Drapalik and her friend, Mary Beth Crane, featured in this issue.

Taking sustainability to the next level is the Prell family, who is building an earthship, a home made of recycled tires, aluminum cans and beer bottles.

Getting back to basics and making life as simple as possible is a desirable goal for a growing number of Americans. This edition of SALT offers some examples on how to make that possible.

LORA ABERNATHY Lora Abernathy is the editor of the Wilmington News Journal and Salt Magazine.

Salt | May 2013 | 9

Congratulations to Amanda Ivey of Bloomingburg who won the drawing for her "Banana Bread French Toast" recipe submitted for this edition of Salt!

SaltNotes

25th Edition of popular cook show

April 19

Meet our

Guest Chefs

By Gary Abernathy

Salt Flavor for everyday life

25th Editio n

From standup comedians to hometown veterinarians to journalists, recipes bound to be as varied as their backgrounds

Hastings and Lambert

Sharp and Sharp

maker S how Home 2013

This year’s presenters at The Times-Gazette’s 25th Salt Homemakers Show represent a diverse group of people whose backgrounds and careers are as varied as the 10 | Salt | May 2013

recipes they plan to share.

Back by popular demand are Drew Hastings and Bob Lambert, lifelong friends whose route to Hillsboro, Ohio landed Hastings in the role of Hillsboro mayor, and Lambert as director of the Highland County Convention and Visitors Bureau, among other areas of community leadership.

Hastings is a nationally-renowned comedian whose one-man show, “Irked and Miffed,” still shows up occasionally on the Comedy Central channel. Moving to Hillsboro in 2005, Hastings began buying and renovating several uptown buildings and made a name for himself as a leader in property restoration.

In 2011, he took his first leap into politics, handily winning the race for Hillsboro mayor.

Lambert, a graduate of the Cincinnati Conservatory of Music, also is a former standup comedian who lived in Cincinnati and eventually landed on the West Coast, where he often paired with Hastings to work on scripts for situation comedies. After hearing over and over from Hastings about how great the Hillsboro area was, Lambert finally pulled up stakes and left Los Angeles in 2009 for the green pastures of country living in the government seat of Highland County.

The natural onstage rapport between Hastings and Lambert was evident during their appearance at 2012’s Homemakers Show, as Hastings hilariously critiqued his friend’s culinary skills, step by step, ingredient by ingredient.

This year, Lambert says the two will be preparing an Italian Style Broccoli Salad.

Dr. Rob Sharp has been practicing veterinary medicine in Hillsboro for more than 30 years, serving as the latest owneroperator of an animal hospital that recently observed a century of service in Highland County.

“Doc” Sharp had graduated from The Ohio State University College of Veterinary Medicine in 1979, and last year what had always been a family affair became even more of one as Dr. Sharp’s son, Reid Sharp, completed veterinary school, passed the national boards, and joined his dad’s practice.

Dr. Sharp’s wife, Susie, helps out at the clinic, and their daughter (and Reid’s sister), Amy Sharp-Schneider, works there as well. Another worker, Melissa Schelling, has been part of the Sharp practice since it began.

The two doctors Sharp will be sharing a family recipe, Conchigile with Peas & Ricotta and their own take on a Caesar Salad.

Presenters

Pam Stricker

Lora Abernathy

Andrea Chaffin

Presenters

and recipes Pamela Stricker, Lora Abernathy and Andrea Chaffin spend most days churning out news pages and online content for Civitas Media newsrooms in Hillsboro, Wilmington, Washington Court House, West Union and Georgetown, over which Pam serves as regional publisher.

Lora, whose husband, Gary, is publisher of The Times-Gazette, is a Hillsboro resident and former online editor for the aforementioned papers, and now serves as editor of the Wilmington News Journal and of Salt magazine.

Andrea is an award-winning News Journal reporter and food editor for Salt.

But when they’re not conducting the day to day business of publishing newspapers, Pam, Lora and Andrea share a love of cooking and baking. For this year’s Salt Homemakers Show, the trio plan to make a Quiche Lorraine, Salmon Patties and Mini Deep Dish Fruit Pizzas.

Lora Abernathy

Salmon Patties 2 14.75 oz. cans of canned salmon 2 eggs 1 cup of dried bread crumbs 2-3 teaspoons of any seafood seasoning Salt and pepper to taste 1 Tbs. extra virgin olive oil Ketsup (optional) Lemon juice (optional) - Coat the pan with extra virgin olive oil. Place over medium heat. Combine the ingredients in a bowl with hands. Form into 8 or 9 patties.

Cook 5 to 6 minutes, then flip the patties, cooking 4 to 5 minutes on their other side or until they reach a dark brown color. (You can also bake the patties in the oven for 30 minutes at 350 degrees, flipping them 15 minutes into the process.)

- Drizzle the patties with freshly squeezed lemon juice or dip the patties in ketsup on the side. Serves 4.

Quiche Lorraine One pie crust, homemade or from the store About 8 pieces of thin sliced bacon 1 small onion, sliced 4 eggs 1 1/4 cups half-and-half 1/4 teaspoon salt 1/4 teaspoon pepper Pinch nutmeg 1 cup grated Swiss cheese - Preheat the oven to 425 degrees.

- Fit the pastry into a 9-inch fluted tart pan.

- Trim the edges. (Alternatively, a 9-inch pie pan can be used or you can use a frozen crust in its own shell.)

- Bake for 10 to 12 minutes until the crust is set and just begins to brown. Remove from the oven and cool on a wire rack.

- Reduce the oven temperature to 375 degrees.

- In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove and drain on paper towels. Then place the sliced onion in the bacon grease and saute till the onion is tender and absorbs till it's brown.

- Lift out the onion to a paper towel to drain slightly.

- Crumble or coarsely chop the bacon and arrange on the bottom of the crust. Add the slices of onion on top of the bacon.

- In a large bowl, beat the eggs, yolks and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake about 35 minutes until the custard is golden, slightly puffed. Should be set but slightly wiggly in the center. (I test with a knife inserted in the center.

If it comes out almost clean, it's ready to come out.)

- Let it cool on a wire rack for 15 minutes before serving.

You can change this up with so many options: fresh spinach instead of the onion, ham instead of bacon or skip the meat altogether. I use what I have on hand or whatever I am craving.

Bob Lambert

Italian Style Broccoli Salad Salad One bunch of broccoli chopped into bite sized pieces One small sweet onion chopped 1/2 cup golden raisins 1/4 cup sunflower seeds 1/4 cup slivered almonds 2 strips of bacon cooked crispy and chopped 20 slices of turkey pepperoni chopped Parmeasan and Romano grated cheese topping Dressing: One cup of olive oil-based mayonnaise 1/2 cup white sugar or equivalent in honey or Agave nectar 2 Tbs. of wine vinegar 1 Tbs. of Italian seasoning or oregano Toss dry ingredients in a large mixing bowl and set aside. Mix mayo, sweetener, vinegar and seasoning in a small bowl until smooth. Pour dressing over salad mixture and toss completely to cover. Serve with grated cheese on top.

Optional: top with grated mozzarella and more pepperoni chopped.

Drs. Rob and Reid

Sharp Conchigile with Peas & Ricotta Modified from original in BH&G italian cookbook 1979, Merideth Corp. Takes less than 15 min after the water boils.

1 cup of frozen peas 4 slices of bacon chopped into 1” pieces 1 bunch (5-7) green onions, thinly sliced white part and light green part. Skip the leaves 2 Tbsp chopped parsley 1 Tbsp torn fresh, or 1 tsp dry basil 1/2 of a 15 oz pkg. Ricotta cheese (whole milk, not part skim or low fat) 1/3 cup milk (I use whole milk, but 2% is ok) 8 oz. medium sea shell pasta (other shapes are OK but then it wouldn’t be “cochigile” would it?”)

1 cup of “freshly grated” Parmesan cheese - Put the pasta water on to boil - Microwave the peas so they’re ready to go when you need them.

- When water boils, cook the bacon in a large sauce pan until almost done.

- When bacon looks almost done, add the green onion and cook until tender (2 minuntes).

- You can drop pasta in water when you add green onion to bacon — you’re in the home stretch now. Barilla medium shells take 8 min for “al dente.”

- When the onions are tender, decant off the bacon grease.

- Add parsley and basil and stir for just a minute (until it wilts).

- Stir in the cooked peas, milk and Ricotta and heat until warm. Warm means a little steam coming off, never boiling — stick your finger in if in doubt.

- Turn off the heat under this if the pasta isn’t quite done. Don’t over cook sauce.

- Drain the pasta when it’s done (try a shell to see), stir in the creamy sauce, then add the Parmesan and stir again.

- Freshly grated Parmesan is the way to go — 1 cup more. If you use Kraft Parmesan in the green tube pkg., you only need 1/3 cup.

Makes 6 side dishes, or 3-4 main course dishes. Serve with salad, crusty Italian bread and your favorite beverage.

Quick and easy after work.

Caesar Salad

(without raw egg)

Dressing: Mix together in a small mason jar 1 large clove of garlic — minced 1 tsp. anchovy paste 1/3 cup extra virgin olive oil 1 tsp.Worcestershire sauce 2 Tbsp. fresh lemon juice 1/4 cup of grated Parmesan cheese Salt and pepper to taste Salad: 3 Romaine hearts cut into small pieces 1 pkg of Caesar croutons Parmesan cheese shavings, (use vegetable peeler) Toss the lettuce, croutons and dressing in a large bowl. Garnish with Parmesan shavings.

Serves 6.

Salt | May 2013 | 11

ut Salt Check o r Show ake Homem r Andrea presente ecipe for r Chaffin’s Dish Fruit p e Mini De n page 29 Pizzas o lot more (plus a s for recipe ats!) tasty tre

Pamela Stricker

THE BEGINNINGS

Salt

OF THE TIMES-GAZETTE’S SALT HOMEMAKERS SHOW

Flavor for everyday life

25th Editio n

maker S how Home 2013

12 | Salt | May 2013

Sharon Hughes, advertising representative for The Times-Gazette, remembers the first-ever Homemakers Show put on by the newspaper, back in 1987.

“It wasn’t called the Homemakers Show,” Hughes recalled. “It was called the Taste of Homes, and it was a magazine. And they were the main sponsors. We hired them to put on the show. And they sent a home economist down, and she prepared every recipe.”

The first show was held at the Hillsboro Church of Christ, but quickly outgrew that venue and was moved to the Highland County Senior Citizens Center.

“We outgrew that,” recalled Hughes.

“And decided we’d go to Southern State college.”

The Taste of Homes soon decided that Highland County was too small to continue sponsoring a show there, said Hughes.

“So, all of us at The Times-Gazette got together, and I said, you know what, we

don’t need them. We can do our own show,” said Hughes. “We have enough people in Highland County that are great cooks. And that’s what we did.”

This year, the show is coming under the umbrella of the popular, locallyproduced Salt magazine, and will officially be known as the Salt Homemakers Show.

Through the years, a long list of local personalities, business leaders and public officials have lent their talents – both culinary and comedic – toward making the shows successful.

The show has been held annually since the beginning, with the exception of 2011, when it was not held due to the newspaper’s focus on its move to its new location. But it picked up again last year, with a packed house at Southern State enjoying atrium filled with vendors and a cook show featuring Jenny Cameron and Brigette Wagoner of Real Living Classic Real Estate, Ann Morris and Amy Robinson of Twenty-Four Exchange, and longtime pals Drew Hastings, the Hillsboro mayor, and Bob Lambert, president of the Highland County Convention and Visitors Bureau.

The 25th edition of Homemakers Show will be held April 19 at Southern State Community College. Doors will open at 4 p.m. for guests to enjoy the vendor area, and the show will begin at 6 p.m. Hastings and Lambert will once

again participate as guest cooks – although last year, Lambert did the recipe preparation while Hastings offered sideline commentary on his progress.

Also presenting at this year’s program will be the two Dr. Sharps – Hillsboro veterinarians Rob Sharp and his son, Reid. Pam Stricker, group publisher for Civitas Media, the parent company of The Times-Gazette, will pair with Lora Abernathy, former online editor for The Times-Gazette and now editor of the Wilmington News-Journal, to offer a recipe demonstration.

More entertainment, surprises and prizes will be announced in the coming weeks.

“The thing of it is, it’s like a reunion,” said Hughes. “I’ll run into people that I haven’t seen for years and years. It’s like a big family reunion. Everybody stands and eats and drinks, and visits with all the businesses. And the business people just roll out the red carpet for us.”

Once again, attendees are being asked to bring canned goods to be donated to the Highland County Homeless Shelter. Everyone who brings canned goods will have their names into a special drawing, and this year, those who bring more than three canned goods will receive extra tickets. Hughes said the pantry at the shelter is getting bare, “So they really, really need it.”

Highland County A Remembrance OF LIFE. WE’RE HERE FOR You.

Like a good neighbor,

State Farm is there.

Allow us to honor your love one with our commitment to the finest quality funeral and cremation services.

STATE FARM INSURANCE CAR • HOME • HEALTH • LIFE Call RANDY DRESBACH

144 E. Main St., Hillsboro, Ohio

241 East Main Street Hillsboro 937-393-2373

937-393-1497 937-393-1490

WWW.THOMPSONFUNERALHOMES.COM

Dine In - Carry Out - Catering Ron Istvan 1468 North High Street Hillsboro, Ohio 45133 (Across from TSC)

Super t Instan Lotto

109 W. Main St., Hillsboro, Ohio 1-800-842-6597 937-393-4423 www.genesisoxygen.com

11 convenient location to serve you We bill Medicare, Medicaid & Insurances!

Owner - Ray Gorman Operator: JeffGorman Gorman Owner – Ray

937-764-1272 937-764-1272

Home Sleep Studies

Hours: 12-8 Monday thru Friday

Deli

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937-840-9900 PHYSICIANS ON SITE

AT ALL TIMES!

160 Roberts Lane, Suite A Hillsboro, OH 45133 Fax: 937-840-9913 2381074

Salt | May 2013 | 13

Hoagies

Mon-Thurs 8am-9pm Fri-Sat 8am-10pm Fri-Sat Sunday8am-10pm 10am-7pm Sunday 10am-7pm

Oxygen CPAP/BiPAP Beds Wheelchairs

Serving the County For Over 8 Years!

formerly Bolte’s Grocery

Open for for Business Business Daily Open Daily Mon-Thurs 8am-9pm

• • • •

Serving all of your home medical needs!

Respiratory Therapists on staff to serve you 24/7

Ice Cold Beer

Belfast Market

Car ryO ut

PIZZA made to order

937-840-BBQ7

OXYGEN & HOME MEDICAL EQUIPMENT

Highland County Robbins

LE ILAB AVA OW N

Village Florist

The Electronic Hard Water Treatment System End of Season Sale on All Eden Pure Heaters

232 Jefferson Street, Greenfield, Ohio 45123 1-800-860-2012 (937) 981-2012 or 981-2966 !

Dallas Music “Where Great Deals are Made” in stock at

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Stop In & Check Out Our Musical Instruments!!

146 W. Beech St. • Hillsboro, OH

937-763-1593

Authentic Chinese Restaurant To Dine In, Carry Out & Catering ALL YOU CAN EAT BUFFET OPEN 7 DAYS A WEEK Mon. - Thurs: 10:30 am - 10:00 pm Fri & Sat: 10:30 am - 11:00 pm Sun: 11:00 am - 10:00 pm 1092 North High Street, Hillsboro, OH 45133

Phone: 937-393-2338 • Fax: 937-393-2298

1

1480 / 2 NORTH HIGH ST HILLSBORO, OH 45133 • (937) 840-9300 atkinsonautomotive.com

T.K.S. Pawn, Inc. dba Hillsboro Pawn & Jewelry 14 | Salt | May 2013

116 S. Hight Street Hillsboro, OH 45133-1450

(937) 393-1199 Fine Jewelry, Guns, Electronics Brad Johnston Owner

State Licensed Pawnbrokers PB# 100449.000 2381067

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Raising Chicks A necessary habit of spring

16 | Salt | May 2013

By Beverly Drapalik

becomes warm and the chicks look as if they could actually lay an egg, they are transferred from the garage to a small chicken house with a light for warmth.

These chicks probably don’t need a “transitional house,” but avoiding fights among chicks and hens is definitely necessary. With each new flock of chicks, we spend evenings watching them go into their house. “Pecking order” has a whole new meaning, and sometimes the last chick left outside needs a little help from us.

If you are interested in raising backyard chickens, there are many plans for building a house on the Internet for those people wanting a full experience.

Building a huge chicken house, painting it red, trimming it in white, and painting a quilt square on the door really isn’t necessary, but the chickens probably appreciate all the work. I like to think so!

My husband put his engineering skills to use and built our chicken house. Half the fun of building was figuring out how to move the house. He moves the house once a week; he made two doors on the cage in order to do that.

To a farmer who has always owned laying hens, all of this information seems quite natural or perhaps rather silly.

Novice owners do become very excited about getting eggs from the nesting boxes each day. Getting pecked by a hen can be exhilarating at times!

Eggs can be brown, white or bluish green, depending upon the type of chicken. And cooking with fresh eggs is an amazing experience when pastry becomes yellow and scrambled eggs are fluffy, not to mention full of nutrition.

Hens lay eggs about every other day, slowing the production when they are three years of age. So, turning into the parking lot with the sign “Baby chicks are here” becomes a necessary habit each spring.

Novice owners of small flocks probably give each chicken more attention than farmers have time to give.

Mary Beth Crane, a local artist, realized her chickens had mites. So, she and her husband decided to hold each chicken, dusting it ferociously with powder, until the mites fell off.

One of her chickens, Lydia, recently became sick, so Mary Beth fed her with a syringe of water and yogurt. Lydia also slept in a box beside Mary Beth’s bed.

Lydia survived, and she now provides daily kisses!

Conversing and socializing with laying hens is definitely not necessary, but talking to the flock can provide hours of fun. Our chickens squat, waiting for back or neck rubs. They follow us around, if given the chance, but they don’t get many chances lately because predators are a problem.

Our resident fox is probably the boldest; he will run past us with a dead chicken in his mouth. One day he stood in the yard, a foot from the coop, dreaming of eating a chicken. The fox did not respond to yelling — only clapping.

The resident hawk, a little smarter, learned how to go through a small hole in the chicken wire of the cage for his dinner. One day, he even swooped and picked up a chicken when we blinked.

Sometimes piles of feathers are left at the sight of a kill; other times no trace is left. We call it the “alien abduction.” Free ranging WITHIN a cage is definitely the answer.

The City of Wilmington does allow residents to own a variety of animals.

The laws about chickens state that chickens should be contained, and “noxious odors” should not be detected.

Also, citizens may not color chickens or sell chickens younger than four weeks old. Easy enough.

So, with a plethora of Internet information, local merchants who “go the extra mile,” and a little help from friends, the habit of owning laying hens becomes rather easy.

The habit might even become a necessary part of your spring.

Warning: If you decide to own chickens, you may find yourself walking quite slowly through the chicken house at the county fair this summer.

BEVERLY DRAPALIK Beverly lives in Wilmington with her husband, Jeff. They also live with a dog, a cat, a parrot, chickens and bees. She teaches English at Wilmington College.

Salt | May 2013 | 17

The first full day of spring brought snow that dampened the excitement of receiving seeds in the mail, re-arranging closets with colorful spring clothes and assessing planters and garden tools.

Nothing, however, could dampen the excitement of driving through Wilmington and seeing the sign in front of Buckley Brothers: “Baby Chicks are here.”

Getting baby chicks each spring really isn’t new in this region; farmers have always depended on meat from chickens and eggs from laying hens.

Many of us, however, are now finding that owning chickens is a fun, popular habit each spring.

Imagine the thoughts of a chick the few hours between birth at Mount Healthy Hatcheries and arrival at a local store: “I’m so tired … everyone’s wet … no, everyone’s drying off from the big light … people keep picking up my friends and separating us … this dark box and all the vibrations are putting me to sleep … more people are picking us up … more lights? What is this, a stage?”

And all of these friends seem to be sisters, “What happened to the guys?”

Last year, our chicks were born at the hatchery around 1:30 a.m. on April 8.

They were in Wilmington that morning, ready for pick up. Nothing compares to hearing the chirps of tiny chicks, only a few hours old, as they ride in the cardboard box in the passenger seat of my car.

The first year, those 12 tiny chicks just HAD to have the basement bathroom for the first few weeks of their lives — something about the chilly night air.

Now, new chicks thrive in the garage, under a light, in a cozy wire cage, lined with cardboard. A food dispenser, special water dish, a light and shavings are necessary, along with “baby chicken” food.

We also handle the chicks several times a day, talking to them incessantly and introducing the cat.

A couple of years ago, the cat realized the importance of those chicks: She was sitting next to a chick that had escaped the cage. They were literally “chilling out” for a while, roughly two feet from one another, on the floor of the garage. A Kodak moment.

The cat has been known to watch the chickens when they free range in the woods, gaining her the name “herd cat.”

In a few weeks, when the weather

He’s been everywhere, man Goat Rock Wilderness Stanforth stops in the middle of Goat Rock Wilderness of Washington, a 105,600-acre portion of the Cascade Mountain Range on the Pacific Crest Trail.

The peaks are remnants of a volcano that has been extinct for two million years.

18 | Salt | May 2013

By Audrey Ingram Sporting a full red beard and a pack on his back, Wilmington native Wes Stanforth set out to discover the remote beauty of America’s wild. With 28 National Parks and two National Scenic Tours under his belt, the 31year-old has logged more than 6,000 back-country miles.

“It’s hard to pin down any one thing I like about hiking, but I really enjoy any mountain, the remoteness, elevation, exposure,” he said. “It could be a mountain in New Hampshire or Wyoming. When you’re above that tree line, you can see everything.”

It was his father, Rick, who first took Stanforth hiking. They slowly ventured out from southwest Ohio, taking weeklong trips to North Carolina, Tennessee and New Hampshire. But it was a trip to Wyoming at the tender age of 17 that sparked Stanforth’s love of big mountains.

“I think he enjoyed it, but I think it was more about seeing the enjoyment I had,” Stanforth said of his father.

After college, he took a job as a mountain guide. Stationed near Yellowstone, he led high school tour groups, spending most of the last six years on the road in the southwestern areas of Utah, Texas, Arizona and California.

In 2009, he thru-hiked (to hike an entire trail, start to finish, in one trip) the 2,200-mile-long Appalachian Trail (AT) in four months and three weeks.

Three years later, he tackled the Pacific Crest Trail (PCT), a 2,266-mile trek that began at the U.S.-Mexico border and ended in Canada. He completed the trail in five months, joining an elite hiking community.

According to Stanforth, more people have reached the summit of Mt. Everest than have completed two of America’s three long-distance trails.

“For me, the wilderness was once

my special place, where I felt most at ease, and the healthiest I’ve ever been,” he explained. “As a job, it (the wilderness) became my office, and I lost some of my respect for its power.”

The PCT brought that respect back, taking Stanforth through the most extreme environments he’d ever hiked.

What began in the scorching heat of the Mojave Desert in southern California eventually wound its way around glaciers in the Cascade Mountain Range of Washington state.

Stanforth called the Sierra Range “the most incredible mountains in California.”

On a short side trip, he also climbed and spent the night on Mt. Whitney. At 14,505 feet, it is the highest peak in the continental U.S. According to Stanforth, there is no real way to get in shape for a longdistance trail.

“You can run on the treadmill all you

Salt | May 2013 | 19

want, but nothing can the southern heart of prepare you for trail Texas, complete with shape,” he said. “You’re hot springs fed from running across rocks, the Rio Grande. uneasy steps, with a “Our National weight on your back. The Parks are very first month will be spent special — a lot of getting your trail legs.” places don’t have By the end of the trip, those opportunities,” the pace is the equivalent Stanforth said. of completing 10 “Anytime I can marathons in 10 days, inspire or interest except this marathon people to go into the includes a 20- to 25wilderness, or even pound pack of food, think about it, I’ve Wind Rivers water and supplies. won a little victory.

Stanforth has hiked parts of the Continental Divide Trail (CDT), such as this section Stanforth’s best stretch: Maybe the next time of the Wind Rivers Range in Wyoming. One of his goals is to thru-hike the CDT and 93 consecutive miles in there’s a vote, they’ll join fewer than 200 others who have hiked all three U.S. Naational Scenic Trails. four days. think a little more.”

“It’s 90 percent mental — In addition to the U.S., “Every time it gives me more faith in that’s what really gets me,” he said.

Stanforth has also hiked on the Cape humanity. Trail angels take you into “Your legs are going to get stronger, Verde islands, climbing an island their homes, take care of you. It’s but can you push to the next food volcano called Fogo off the west coast interesting to see how good people stop, the next ridge, no matter how of Africa. Though there are still many are.” tired you are?” sights to see in the U.S., traveling gives Of all his National Park trips, some Sometimes the motivation comes one a chance to experience other of the more memorable for Stanforth from the promise of a slice of pizza cultures and languages, he said. were the Grand Canyon in the winter and a cold beer in the next town, but Eventually, he hopes to hike the — the precipitation evaporates as it for Stanforth, it’s usually the simple GR10, a 538-mile trail through the falls, leading hikers to wear shorts at desire to know what mystery waits Pyrenees mountain range on the the bottom of the canon while snow around the next turn, day or night. border of France and Spain in a rests on the top; Capitol Reef and its “There’s something special about region known as Basque country. slot canyons, areas where the earth hiking when the moon is big,” he said. has pushed together to create ripples “With the French and Spanish “It’s equally beautiful seeing Mt. Hood that extend for days; and Big Bend in cultures colliding, I bet the food would in the full moon, or seeing the glaciers be incredible,” he said. reflect off Mt. Rainier.” Moving at night Completing the Continental also helps hikers avoid the worst heat Divide Trail is also a lifetime goal.

End of At on the southern parts of the trail, he Wes Stanforth poses atop Mt. Katahadin at the end This accomplishment would place added. of the Appalachian Trail in 2009. Mt. Katahadin is Stanforth in the ranks with fewer the highest peak on the trail at 5,268 ft.

Though the growing popularity of than 200 others who have thru-hiked the trails bodes well for the all three major U.S. trails. environment, Stanforth admits that he For now however, Stanforth is can be disappointed to find so many taking time to relax before he people. A solo hiker, he sometimes moves to southern California to start links up with other groups on the trail, a new job working on a sustainable, but prefers to savor the remote aspect organic farm. of the mountains. Cellphones don’t “I’m trying to be a little low key, ring, Facebook is left unchecked. heading down to California, saving Rigid societal roles are stripped away. my money,” he said. “I’m just “You form intense bonds. If you hike looking to live a healthy and with someone for a day, you talk to enjoyable lifestyle.” them. Everyone is dirty, taking AUDREY INGRAM showers out of a tree, it’s like you’ve Audrey Ingram is a staff known each other all your life,” writer for the Wilmington News Journal.

Stanforth explained with a laugh.

Macaroni with a message

20 | Salt | May 2013

By Margaret Jones

I’ve named this threeingredient dish for my daughter, Morgan Stickel, because it has long been one of her favorites.

Its origin, however, goes back many years to a journalism colleague, the late Janet Bluck with whom I worked at the Record-Herald newspaper in Washington Court House.

When she shared this recipe with me, Janet recalled hearing her parents talk about the Great Depression years before World War II when many Americans were plunged into hunger and hardship. Frugality with food could mean the difference between feeding a family and starving.

Every morsel produced by a home garden was used and appreciated. Tomatoes were used in many ways, not the least of which was to make tomato juice. Janet said this dish was one way her family used that tomato juice to create a meal that was not costly and fed many.

MARGARET JONES is the assistant editor of the Wilmington News Journal.

Morgan’s Macaroni Serves 6 to 8 depending on portion size and whether the dish is served as a main serving or side dish.

One 13.25-ounce box of small pasta, like elbows. I sometimes use whole wheat. Use the whole box to make the meal feed more; use about ¾ of the box for a moister macaroni.

One 46-ounce can of tomato juice One pound of Colby Longhorn cheese. If you can’t find Longhorn, a Colby/Monterrey Jack blend is an alternative. I’ve experimented with a variety of cheeses; usually coming back to Colby Longhorn.

- Bring the tomato juice to a boil in a large pan. Reduce heat slightly to medium-high. A heavy pan is best to help prevent sticking.

- Immediately add the pasta and begin to stir once the juice returns to a boil. Cook the pasta for only five minutes, no longer. It will be cooked more in the oven. This boiling is the only tricky part. Pasta boiling in tomato juice rather than water wants to stick. Don’t leave the pot and stir for the entire five minutes.

- Move the pot off the burner immediately after the five-minute cooking period and let the

mixture cool for about 20 minutes.

The pasta will absorb much of the juice. I don't add salt (canned tomato juice has a lot of sodium) but if you want to add about 1/4 teaspoon, this would be the time. I do like to add about 1/2 teaspoon (about five or six grinds from a grinder) of black pepper, always good with any cheesy/tomato dish.

- Toward the end of the cooling period, preheat the oven to 325 degrees.

- To the cooled pasta, add the 16 ounces of cheese, which has been cubed or rough-chopped.

- At this point, you can refrigerate or freeze portions of this mixture for baking later.

- To go ahead with the dish right away, pour the pasta/cheese mixture into one large or a couple of small casseroles which have been sprayed with cooking spray.

- Place in the preheated oven and set timer for 15 minutes. After 15 minutes, stir the mixture to distribute the melted cheese.

- Bake 10 more minutes, for a total of 25. Ovens can vary and if you are using a single, large casserole dish and the mixture is thick, you might add an extra 5 or more minutes.

Look for a bubbly, creamy appearance.

- Optional: Stir in some chopped tomatoes.

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Born on the Biltmore Estate Dave Taylor recalls a serendipitous life

22 | Salt | May 2013

By Eileen Brady

“Mrs.Vanderbilt was a down-to-earth woman,” says Dave Taylor, a sentiment echoed by his older half-sister, Joanna Taylor Patton, who was interviewed by the Biltmore before she died. “She’d come down and help change diapers.”

Joanna Taylor recalled that her mother entered baking contests in the Fall Fair at Biltmore and her father entered fruits and vegetables to be judged.

One year, Jim Taylor won first place for the biggest pumpkin, Joanna had told a Biltmore employee. Edith Vanderbilt tasted all the baked goods at the fair, but George Vanderbilt stayed in the carriage without mingling with employees and their families.

Edith Vanderbilt also gave George Vanderbilt’s clothes to Jim Taylor, whom she called “Jimmy,” and she gave him the first automobile he ever owned.

Dave Taylor has a photograph of his father with the Vanderbilt grandsons, George H.V. and William A.V. Cecil, that the Biltmore enlarged and hung on display amid antique farm equipment, north of the Biltmore Winery.

After George Vanderbilt died in 1914, Jim Taylor’s son James “Oat” Taylor became a chauffeur for Edith Vanderbilt, driving her on local errands and occasionally to another Vanderbilt family house on the eastern seaboard.

Chauncey Beadle, hired by Frederick Law Olmsted to oversee the nursery at Biltmore, ended up staying at the estate for 60 years; he was a good friend of Jim Taylor and always remembered the children in later years. He served as estate superintendent in later years.

It was a charmed existence in an idyllic setting, until Jim Taylor died of tapeworm in 1936, and Mrs. Taylor was unable to provide for all of the children.

“Mom never worked in her life, and here she had seven kids,” Dave Taylor says.

Salt | May 2013 | 23

In the black-and-white photograph of the chair, made of sculptured roots and yellow pine, it looks sturdy and well-built, almost new. The chair, crafted around 1900, has been handed down and moved across state lines, ending up in our neck of the woods.

At one point, though, the chair provided seating on the largest estate in the United States, the Biltmore mansion in Asheville, N.C. In fact, the wood from which it was made was almost certainly homegrown, created from trees on that property.

It was built by Dave Taylor’s father’s hands, and it is one of his most prized possessions. He considered allowing the Biltmore to once again place the chair on the estate in Asheville, and a 1974 letter from George H.V. Cecil, then president of the Biltmore Co., states that although there was a policy of not acquiring items for exhibit, Cecil was interested in personally purchasing the chair. But Taylor decided to keep it in the family.

David “Dave” Taylor of Wilmington was born in the woods at the Biltmore in 1930, which was completed in 1895 on 125,000 forested acres in western North Carolina. The home of George and Edith Vanderbilt, it was — and still is — the largest home in the United States, a 250room French Renaissance-style château in what is now Pisgah National Forest.

The working estate employed 750 workers to run its nurseries, granaries, poultry runs, pigpens, kennels, stables and dairy, which included 700 Jersey cows.

Taylor’s father, James “Jim” Taylor, was born in 1872 and started working in 1890 for George Vanderbilt, the youngest son of industrialist William Henry Vanderbilt and his wife, Maria

Louisa Kissam. The Vanderbilt family earned its enormous fortune through steamboats, railroads and other businesses, and George was one of three sons who inherited part of a $200 million fortune when his father died in 1885.

Jim Taylor helped construct the mansion and stayed on as part of the large staff of the working estate. He helped with the gardens, which were designed by Frederick Law Olmsted Sr., who also designed Central Park in New York City and is generally considered the father of American landscape architecture. Jim Taylor also served as a “gateman,” guarding the entrance of the estate.

He continued working on the Biltmore grounds as a ranger, patrolling the thousands of acres for poachers and trespassers. He didn’t like to kill anything himself, his family has said, but when he would catch poachers in the act, they’d drop what they had shot and they’d run away. The children had plenty of venison to eat from what their father picked up that way.

George Vanderbilt housed Taylor, his wife and their three sons and a daughter in the “red house” near the property’s gardens. Jim Taylor’s first wife, Cannie, died in 1915, and Taylor later remarried a woman named Daisy, who bore three more children, including Dave Taylor.

Dave Taylor was born in 1930 in a log house a mile or so from the main house, and their family was treated well by the incredibly wealthy Vanderbilts, especially Edith Vanderbilt, whose own daughter, Cornelia, was born in 1900 and was allowed to play with the other children on the estate.

George Vanderbilt was kindhearted but aloof, though his wife often helped the Taylor family personally.

24 | Salt | May 2013

A North Carolina judge ordered five of the children to be sent hundreds of miles north to the Junior Order United American Mechanics National Orphans Home in Tiffin, Ohio, also known as the Junior Home. Two girls stayed with their mother. Dave Taylor was barely 7 years old.

The change could have introduced a Dickensian twist on the story. However, Dave Taylor and his siblings thrived in the orphanage. He could not imagine a more nurturing environment, and he still remains in touch with many of the others who grew up at the orphanage.

“They were the best days of my life,” he says.

The orphanage, established in 1896, was a self-supporting community of approximately 40 buildings, populated in those years by as many as 1,200 residents.

There were residential cottages, a gymnasium, schools (both academic and vocational), a hospital, a bank, a post office, a cannery, a library, a power plant, a chapel, a greenhouse and a central dining hall.

Each year, the former residents of the orphanage still gather for a homecoming. “Tiffin and Findley is full of us kids,” Dave Taylor says.

In 1940, when Dave Taylor was 10 years old, the Tiffin orphanage sent 240 kids to a new branch orphanage in Lexington, N.C., also a Junior Order home much like the one in Ohio. Dave and his siblings were sent on a train to North Carolina.

Almost 200 boys, 17 and older, entered the military to help with the effort in World War II. The North Carolina orphanage was a working farm, and it was as welcoming to Dave Taylor as the Tiffin home had been. There was plenty of fresh air,

plenty of time for sports. He picked cotton for a nearby farmer for a penny a pound.

“The only thing I didn’t like — there wasn’t enough schooling,” Dave Taylor says. The children attended school three hours a day and then were sent off to work on the farm.

It was there, however, that Dave Taylor learned to play basketball and other sports. He passed his knowledge along to his son, Mike Taylor, a standout athlete at Wilmington High School in the 1980s.

His daughter, Lori Boggs, also went to Wilmington High School.

Across the street from the orphanage in Lexington lived a family whose daughter had married Jim Mallory, who had played baseball for the Washington Senators, the NewYork Giants and the St. Louis Cardinals.

“He was the smartest man in baseball, football or basketball I’ve ever known,” Dave Taylor says.

After his stint in pro baseball, Mallory coached briefly at the Junior Children’s Home in Lexington, N.C., where his path crossed with Dave Taylor’s before landing a job at Elon College.

Dave Taylor graduated in 1948 from the orphanage, and his former coach, Mallory, offered him the opportunity to play football at Elon College. Taylor spent two weeks there before deciding to head north instead.

A buddy whose mother was working in Ohio had asked him what he was planning to do with his life. I said, “I don’t know — I still got my farm shoes,” but he ended up moving to Ohio to find work off the farm, at a General Motors plant in Dayton.

He took a bus across the Ohio River and ate the first bowl of chili in his life;

growing up in the orphanage, he had never had beef, but “plenty of milk, plenty of gravy.”

“We got an egg on Tuesday,” he says, “and a piece of pork on Sunday at noon.”

Dave Taylor started off on the General Motors assembly line and worked his way up to general foreman, retiring in 1986.

He still has fond memories of both orphanages, and there were occasional trips back to the Biltmore, even after he and his siblings left in 1937. His father’s good friend Chauncey Beadle made sure that the children returned regularly to experience the wonders there, including visits to rooms not open to the public. The estate was their playground on those days.

The biggest highlight of the Biltmore visits was one shared in many of the stories of those who grew up there: the Biltmore Dairy. The rich ice cream from the Biltmore Dairy supposedly had the highest buttermilk content on the market.

“They let us run around and eat all the ice cream we wanted,” Dave Taylor says.

It was a child’s dream fulfilled.

Four of the Taylor siblings, James, Robert, Mary and Helen, still live in North Carolina. The youngest, Helen, is 78 years old.

These days, Dave Taylor lives in a brick ranch in Wilmington, hoping to see family and revisit the Biltmore mansion as soon as he can. He spends time on a farm near Lynchburg, tending to gardens there, once again wearing his “farm shoes.”

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Consider the lilies of the field...

28 | Salt | May 2013

By Carol Chroust

Create your own homemade spectacular display by adding lilies to your flower garden. From the fragrant white Easter lily to the elegant pink “surprise” lily or the exotic Asian lily, they are head-turning beauties.

Lilies come in a myriad of colors, shapes and sizes. Some flowers are upright or trumpet-shaped; others are downward nodding or turkscap (when the petals curl up and backwards).

Lilies are loved for their beauty and fragrance. They were cultural symbols and part of folklore, mythology, legends, sacred and historical texts.

Lilies were found in the most exotic, remote places on earth and served many purposes. A 5,000-year-old Sumerian tablet recorded fields of lilies around Susa, an ancient Persian city.

Some scholars believe lily bulbs spread from Persia by way of nomad caravans carrying them along as a food source. From time to time, the bulbs were dropped, took root and propagated themselves. For 2,000 years, they were also an important food source in Japan, Korea and China.

In Greek mythology, the lily was the flower of Hera, wife of Zeus. The flower was said to have formed from the milk of her breasts. Mythical Venus, goddess of beauty, was supposedly so jealous of the gorgeous white lily, she made a large pistil to grow out of its center.

The Minoans believed the lily flower was sacred. A painted image of a lily in Crete dates to 1580 BC and there are 700 BC Bas-reliefs of the white lily of the city of Ninevah. Lilies were grown in the gardens of Charlemagne and are in the poems of Virgil (70-19 BC).

Lilies had other uses. As early as the third century BC, lilies were intertwined with crocuses and hyacinths to make

fragrant ceremonial crowns. Lilies were used to make a burn ointment and were combined with honey to prevent wrinkles and old age.

In both testaments of the Holy Bible, the lily symbolizes purity and chastity as well as death and loss at Easter-time.

It is often connected with the Virgin Mary. In one Gospel song, Christ Jesus is referred to as “The lily of the valley.”

French priests started collecting Chinese lilies in the mid-1800s. A priest named Augustine Henry found a lily he called Henry’s lily (L. henry) when he climbed limestone cliffs in the gorges of Yangtze River. He named another lily he found in Tibet the Regal lily (L. regale).

Japanese lilies made their way to the West Coast after World War I. When World War II broke out, Japanese supplies dried up and United States production took off.

Today, blooming lilies are regularly seen in grocery stores and greenhouses. Many varieties of lily bulbs for the home garden are available in packages in businesses and greenhouses.

To grow this beautiful flower with its humble but glorious history, choose bulbs that are full and firm, not dried out and hollow. Pick a sunny spot in good soil. It is crucial that the soil drains well.

Place the top of the bulb in a hole six inches deep. In extra hot places, a little light shade is protective. For an extra boost to any type of bulb, first place some dried manure, bone meal and blood meal deeper in the hole. Then cover it with a thick layer of soil between the fertilizers and bulb to prevent burning.

Lilies can be propagated from the scales on the bulbs. It isn’t hard, but takes patience, multiple steps and several years to create a mature blooming lily. By this method, however, lily farms can produce acres and acres of lilies.

For the regular home gardener who seeks stunning beauty, all it takes is a hole, a bulb and a moment of time in exchange for years of pleasure.

CAROL CHROUST Carol has written for nearly 30 years for local, regional, state and national publications. She is working on a historical fiction novel series. She and her husband, Jim, reside in Wilmington.

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Girls Night In!

30 | Salt | May 2013

I'm not sure at what age going out for a girl's night begins to sound like too much work, but I think I've reached it.

So, apparently, the magic number is the ripe age of 24.

Sure, I realize it could be just me.

And, it probably is. As a student at Ohio State University, I never went to a single party. Seriously, I mean it. I think the only time I ever wandered down High Street in Columbus was when I was in search of a textbook or a sub from Jimmy John's (which may have gotten more money out of me than the university itself over the four years).

Those wiser than me have always said that the quantity of your friends does not matter, it's the quality. I only have a few girlfriends, but luckily for

me, they're more than happy to spend the evening at my house after a stressful stretch of work and life. Better yet, they're great cooks. Best news of all? We've all discovered Pinterest (if you don't know what that is, go to your nearest computer as soon as you finish reading this) and recipes are constantly being messaged to each other.

My small circle of intelligent girlfriends know how to have a real good time: food, the coolest music (OK, maybe the pop songs from our middle school days), hilarious board games like Apples to Apples or Scattergories, chick flicks like â&#x20AC;&#x153;Pretty Woman,â&#x20AC;? and a sleepover (because I'm not willing to grow up and put pillow fights

by Andrea Chaffin

behind me quite yet).

My girlfriends don't want to go out to the bars, where it seems like a contract is in place to wear the most expensive, trendy clothes. Most of us are married or engaged, so forget about flirting with singles. Let those ladies who want to spend hours curling their eyelashes and flatironing their hair put up with the bar men, and let them spend $10 on a watered down cocktail at the hottest bar.

I make better cocktails at home, and they're free to my guests. There is no cover charge to cuddle with my dog on the couch and slippers are always acceptable footwear. Not to mention, we make the best food and love to share it with each other.

Bring on the girl's night cook-in!

Here's how to set up one of your own with your circle of girlfriends.

1

Invite your girlfriends

Picture the type of party you'd like to have and decide from there how many people to have over.You want enough guests to socialize with one another and provide a nice spread of dishes, but no one can feel comfortable when their shoulders are rubbing against other strangers. Depending on the size of your kitchen, I would suggest no more than five guests. Everyone will be cooking and you don't want to run out of room. Oh, and don't invite anyone who may not get along with the other guests. We don't need any bar brawls over the amount of salt in the guacamole.

2

Set a date

This one isn't too hard. When is everyone free? Create a mass email or event on Facebook. That way, everyone can see each other's postings about when is best for them. Start with a few suggestions, and allow time for your potential guests to check their schedules. When hosting, I try to pick a date when I know our hubbies already have plans, or gently suggest they spend the selected evening out with each other browsing the region's hardware stores (insert “Tim the Tool Man” grunt here).

3

Plan a menu

Here's where it gets really fun. Have each guest choose a dish to make and post it on the Facebook event or email where all of the guests discussed the event's date. That way, no one makes the same thing. As the host, plan to make the main dish and fill in any holes. Example: if no one offers to bring a dessert, plan to fix something. (But, who are we kidding? Women always remember dessert.) Suggest to your guests they choose something light and fairly simple and inexpensive to make since THEY will be preparing it in your kitchen. Make sure to check about food allergies, too. Nothing dampens a night like an EpiPen.

4

Prepare your home & stock up on supplies

After the men have left to buy 18 wrenches or whatever it is they do, clean and declutter the main space your guests will be. Before you leave for the grocery store, check to see what ingredients you can provide for them (if a guest will need one teaspoon of baking powder, a cup of milk or a pat of butter, they surely can use yours, right?). Prepare your dishes in advance so that they can take over the kitchen when they arrive and set out a cook's corner where guests can grab a wooden spoon or measuring cup.

5

Get out of the way

You invited people who love to cook, right? So let them cook. Stay close in case someone needs to know where to find an extra whisk, but sit back and enjoy.

Cooking with friends is the entertainment and it's fun! Everyone gets to shine as the star of their own dish, and everyone else will be grabbing spoons and forks to taste, “ooh” and “ahh” as they go.

It's OK if the food isn't done at the same time. Everyone can enjoy small plates as others are taking their turns in the kitchen. After every one is stuffed full of each other's fantastic food, clean up the kitchen, but leave out some of the snacks. It's amazing how people return to the bowls of dip and trays of appetizers once a deck of cards is dealt out on the table and the second round of cocktails are poured. And, if you have awesome friends like mine, every one shares the cost of the evening's meal, makes wonderful food (and compliments each other's) and washes the dishes together before curling up on the couches. Because, remember, it really is about the quality of your friends, not the quantity, and quality friends wash dishes.

6 Eat!

Andrea's favorite chick flicks • • • • • • • • •

The Notebook Thelma and Louise The First Wives Club Erin Brockovich When Harry Met Sally Pretty Woman Dirty Dancing (500) Days of Summer Never Been Kissed

• Runaway Bride • How to Lose a Guy in 10 Days • You've Got Mail • Notting Hill • Sweet Home Alabama • The Wedding Planner • P.S. I Love You • Grease

Salt | May 2013 | 31

You've seen them all, but there's a reason for that. (What, you haven't!? Go get them now, and grab a box of tissues and a bottle of wine while you're at it). You know the lines.

You know the story. Share these classic chick flicks and a couple newer female-friendly movies with your girlfriends.

Mudslide Cupcakes Submitted by Audrey Ingram, from The Curvy Carrot blog By no means is this a cupcake you can whip up in 15 minutes, but it is absolutely stunning. There are two frostings made entirely from scratch. Top your cupcake with one frosting, then decorate in swirls on the top of it with the other frosting. Then, reverse for the other half of the cupcakes.

Yes, it will impress every person who gets to taste one, and yes, you can taste the Baileys and Kahlua.

Servings: about 24 What you need ...

Cupcakes: 3 eggs, separated at room temperature 3/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 cup light brown sugar, packed 2 1/4 cups flour 1/2 cup unsweetened cocoa powder 1 1/2 tsp. baking soda 3/4 cup strong, cold coffee 3/4 cup Kahlua Kahlua buttercream: 6 Tbsp unsalted butter, room temp.

3 cups (min.) powdered sugar 3 Tbsp unsweetened cocoa powder 4 Tbsp Kahlua 3 Tbsp coffee

32 | Salt | May 2013

Bailey's buttercream: 16 Tbsp (2 sticks) unsalted butter, room temperature 3 cups powdered sugar 2 tsp. vanilla extract 4 Tbsp Bailey's Irish Cream 1 Hershey's bar, grated for garnish How to put it together ...

Cupcakes: - Preheat over to 350 degrees, line cupcake pan - Beat egg whites in standing mixer until foamy - Add granulated sugar to eggs with mixer

running, whisk at medium-high speed until mixture is thick, stiff and glossy. Move mixture to new bowl, clean mixer.

- In clean bowl, combine butter and brown sugar, mix on medium until light and fluffy, about 1 minute.

- Add egg yolks, mix well.

- In separate bowl, combine flour, cocoa, baking soda.

- With mixer on low, slowly add flour mixture, coffee and Kahlua alternately.

- Stop mixer and fold in egg whites.

- Fill cupcake lines 2/3 full.

- Bake 20-25 minutes. Let cool Kahlua buttercream: - In mixer, combine butter, powdered sugar on low speed until smooth.

- Add cocoa powder, Kahlua, coffee, adding more powdered sugar if necessary. Set aside.

Bailey's buttercream: - In mixing bowl, combine butter, powdered sugar.

- Add vanilla extract, Bailey's Irish Cream, mix well until combined.

- Pipe the buttercream onto the cupcakes and top with chocolate shavings. (If you don't have fancy piping bags, spoon your icing into separate sandwich bags, cut off corners, hold together, and pipe icing onto cupcakes).

The icing can be piped on simultaneously, or one can be topped with the other.

Gourmet Pretzel Dip Submitted by Andrea Chaffin, food editor, adapted from recipe at allrecipes.com A copycat recipe to make your own gourmet pretzel dip, which is sold at stores at nearly $10 a jar. A little sweet, a little spicy. Use less mustards seeds to decrease the level of spiciness. Guests will keep asking, "What's in this?" every time they come back for more.

1/2 cup spicy brown mustard (such as Gulden's速) 1/2 cup honey 3 tablespoons red raspberry preserves 1 tablespoon mustard seeds Mix ingredients with a small whisk in a bowl. Pour leftovers into a glass jar, such as a Mason jar, and keep stored in the refrigerator. Add a pretty bow to the jar and a bag of pretzels for a perfect gift!

Marinade for Chicken Submitted by Andrea Chaffin, food editor This recipe is a combination of all of the ingredients I loved in other marinade recipes. I've used apple cider vinegar in place of red wine vinegar when I don't have any on hand and it still turns out great. I often soak a few boneless skinless chicken breasts for an hour before throwing them on the grill. This recipe makes enough marinade for chicken for a crowd - about 4 cups.

1 1/2 cups vegetable oil 3/4 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup red wine vinegar 1/2 cup honey 1/3 cup dijon mustard 1/3 cup lemon juice 4 cloves minced garlic 1 teaspoon salt 1 tablespoon black pepper 1 1/2 teaspoons finely minced fresh parsley Place chicken in bowl or large plastic bag and pour marinade over. Marinade chicken in refridgerater for at least 30 minute, turning chicken at least once. The longer it marinates, the more flavor it will have!

Audrey's Citrus Guacamole Submitted by Audrey Ingram Bright, tangy and fresh, this variation of the classic guacamole is even better with extra lemon and lime juice.

Not to mention, it'll keep in the fridge even longer if you have leftovers (but who has leftover guac?)

3 avocados 1/2 cup chopped red onions 1/2 cup chopped cilantro 1/3 cup chopped jalapeno pepper squeeze of lemon and lime pinch of salt (Makes more than a cereal bowl, but less than a mixing bowl)

Submitted by Amanda Laing What's not to love about tomato, garlic and bread? This recipe tosses in a couple diced artichokes for something a little different than the standard bruschetta. This yummy bitesize appetizer is perfect for keeping hungry guests at bay.

1 fresh Italian baguette 1/2 cup chopped artichoke hearts (can be marinated in herbs or not) 2 cups diced tomato (Make sure it's not marinated in oil if you use canned.)

One minced garlic clove (Optional: one additional whole garlic clove) 1/4 extra virgin olive oil Shredded mozzarella cheese, for topping Salt and pepper to taste - Preheat oven to 450. If you are using fresh tomatoes, finely chop them now. Drain the tomatoes if you are using canned.

- Combine artichokes, tomatoes, garlic, and salt and pepper in a bowl.

- Cut the baguette into 1/2 inch to 1 inch slices (your preference). Brush one side of each slice with olive oil and place bread onto a cooking sheet, oil side down.

Toast the bread on the top oven rack until golden brown, about 5 minutes.

Optional: When the bread is golden brown, cut the end off a new, peeled garlic clove and rub it against the oiled side of each slice of bread. This is for garlic lovers only!

- Spoon a small portion of the tomato mixture onto the oiled side of each slice of bread. Top with mozzarella cheese.

Place back into the oven until the cheese is melted.

Serve immediately. Serves 6-10 as an appetizer.

Salt | May 2013 | 33

Mash the avocados. Finely chop the red onions and cilantro into teeny tiny pieces. De-seed the jalapeno pepper (unless you like it uber spicy) and also chop that into teeny tiny pieces. Squeeze a lemon and lime wedge into the bowl (heavier on the lemon, lighter on the lime).

Add a dash of salt and mix together. Add lemon/lime juice until the desired level of citrus twang is reached. Scoop with a tortilla chip and fiesta!

Tomato and Artichoke Bruschetta

Potato Casserole Submitted by Andrea Chaffin Yes, everyone has one of these recipes, but it is still absolutely one of my favorites. It's quick, economical, easy and delicious!

This is the one I grew up devouring at my dad and stepmom's house in Xenia. They always used Crispix cereal as the topping, as opposed to potato chips or Corn Flakes like many others call for.

2-pound package frozen shredded hash browns 2 cups shredded cheddar cheese 1 can cream of mushroom soup 16 ounce tub sour cream 2 cups crushed Crispix cereal 1/2 cup melted butter Preheat oven to 350 degrees.

In a large mixing bowl combine sour cream, soup, and cheese. Press the excess water out of the hash browns and then add them to the soup mixture and mix well.

Transfer to a 9x12 inch casserole dish. Bake until cheese is melted and potatoes are hot (about 30 to 45 minutes).

Meanwhile, melt butter and add to crushed cereal. Top casserole with cereal mixture for last 10 minutes of baking or until golden brown.

Refreshing Salad

34 | Salt | May 2013

Submitted by Mallory Wise, adapted from Kale With Love blog 3 washed tomatoes, quartered then halved 2 ripened avocados, peeled and chopped 1 large cucumber, sliced in half longwise, then chopped 2 tablespoons balsamic vinegar fresh ground black pepper to taste optional: juice of 1 lemon Place chopped tomatoes, avocados, cucumber in a salad bowl. Sprinkle with balsamic vinegar and lemon juice, then lightly mix with tongs. Add fresh ground black pepper on top, and serve. Let me know if you are going to try it! It's super easy, and OH SO HEALTHY!â&#x20AC;&#x2122;Serves 4.

Mini Deep Dish Fruit Pizzas Submitted by Mallory Wise, adapted from Banner Boutique blog Without a doubt, there were the biggest hit of the night. First of all, they're beautiful. Use whatever fruit you have on hand (yes, even those diced canned peaches) to spoon on top.

Strawberries, blackberries, kiwi, peaches and plums made in cupcake molds were a beautiful combination for girl's night. If you make some of these for the next picnic, you're sure to go home with an empty platter and boost to the ego.

1 small package sugar cookie dough 1 8 oz package cream cheese, softened 1 large container whipped topping 4 cups of any kind of fruit Press cookie dough into greased cupcake molds (or do it as one large pizza, small cups or small cookies) and bake at 350. Cooking time will depend on what type of cookie you are making (generally 6-7 minutes for small cookies, longer for one large cookie). Do not over cook.

Meanwhile, whip softened cream cheese, then add in whipped topping until nice and smooth. Place in plastic bag, cut off tip, and pipe frosting onto cookies. Decorate with fruit.

"Girls' Night In" (Strawberry Wine Spritzer) Submitted by Mallory Wise,

adapted from Sutterhome.com The perfect drink name for the perfect gathering. This drink is for strawberry lovers!

3 oz. Sutter Home Moscato 1 oz.Vanilla vodka 1 oz. Strawberry soda Garnish with a strawberry Shake Moscato & vanilla vodka with ice. Pour into your favorite cocktail glass & top with strawberry soda. Garnish with a strawberry and raise a glass to your girls!

The Classic Cosmo Submitted by Andrea Chaffin, food editor Is there anything more ladylike than the classic Cosmopolitan? My friend, Susan Mouser, gave me this recipe last year after I quickly finished two on her deck one hot summer night. Garnish with a whole slice of lime (with a slit cut halfway through) and you will look like the hostess with the mostess.

Add all ingredients into a martini shaker filled with ice.

Strain into a pretty glass and garnish with a slice of lime.

Salt | May 2013 | 35

1.5 ounces Vodka 1 ounce cranberry juice 1/4 ounce triple sec squeeze of fresh lime juice

WHEN Salads are this good,

who needs cookies

36 | Salt | May 2013

?

By Andrea Chaffin

When salads are this good, who needs cookies?

Five fourth-grade students at Clinton-Massie Elementary in Clinton County are hoping to help teach this lesson to their peers after participating in a cooking challenge at the school March 14.

This is the first year the school has hosted the Sodexo Future Chefs Competition, in which students create a healthy salad, either from their own imagination or by adding their own twists to existing recipes.

School staff narrowed all entries to the top five contestants: Tommy Burkhart, Summer Berry Salad; Donivan Henderson, Buffalo Ranch Nacho Regular Salad; Ashley Gross, Chicken Apple Salad in Apple Cups; Elle Paul, Tuna Salad; Nick Slusher, Strawberrian Chicken Salad.

The dishes were judged on several categories including being a health conscious-food, easy preparation and kid-friendly, originality, taste and plate presentation.

“I am so impressed with what they’ve done as fourth-graders,” said Jennifer Hoehn, Sodexo’s general manager of food services. “The complexity of these items are more so than what most adults would even want to take on and they all did it themselves.”

The five “future chefs” prepared their recipes in the cafeteria kitchen with the assistance of cafeteria staff, then prepared tasting and presentation plates.

Principal Greg Grove, Assistant Principal Jennifer Updike, Secretary Esther Wyatt and Nurse Cindy Stenger served as judges and had to tally their votes multiple times because it was so close.

Following the students’ drum roll, Grove announced Burkhart won second place and Henderson won first place.

Henderson, who dedicated his dish to “the men serving our country,” will move on to compete in a regional competition and eventually could co-host a YouTube cooking lesson with a celebrity chef if he makes it to the national level.

“These kids really did shine and I think they knew their stuff about the healthy salads,” said Becky Nickell, cafeteria supervisor. “I think their peers are going to put them in a different light. I think there will be some after conversations and hopefully Donivan will represent Clinton-Massie at a different level.”

Henderson said his favorite part about the experience was getting new utensils to use at home and learning how to cut with knives.

He plans to do more cooking at home now, and is considering becoming a chef when he grows up.

“Either a chef, scientist, quarterback or linebacker, or a bunch of other stuff,” he said.

Clinton-Massie Kids Recipes Tommy Rose Burkhart SUMMER BERRY SALAD

2.5 oz Spring Mix, Baby spinach Lettuce blend 1/4 cup Feta cheese (crumbled) 1/4 cup Sundried cranberries & honey roasted pecans mix 1 dozen Blue berries 2 large Strawberries 6 oz. grilled fajita chicken strips 1.5 oz. Sturkey's creamy balsamic vinagrette Place salad mix on plate. Top with feta cheese ad sprinkle cranberry mix.

Sprinkle on blueberries. Lay strawberries around rim of plate. Top with grilled chicken and drizzle on dressing. Now it's ready to eat!

Nick Slusher STRAWBERRIAN CHICKEN SALAD

1 package of baby spinach 2 grilled chicken breast 1/2 quart of strawberries (cut into thirds) 1/4 cup blue cheese crumbles 1/4 cup cashews 1/4 cup raspberry walnut dressing Grill 2 chicken breast and cut into cubes.

Place spinach into bowl and add chicken. Add strawberries, blue cheese crumbles and cashews. Add dressing then toss salad. Enjoy!

TUNA SALAD

Drain the tuna well, then turn it into a large bowl and break up with fork. Fold in cauliflower puree and mayo, and then stir in celery and seasonings. Serve on top of lettuce leaves.

2 granny smith apples 16 oz. can white chicken meat, drained 1 Tablespoon honey mustard 2-3 Tablespoons light mayo 1/3 cup celery 2 Tablespoons red onion, diced 1/4 Tablespoons dried dill 1 lemon, halved carrot sticks

BUFFALO RANCH NACHO REGULAR SALAD 1 bag corn tortilla chips 1 lb ground chicken 1 can seasoned black beans 10 Tablespoons Wishbone light buffalo ranch dressing 8 cups romaine lettuce 1 pkg grape tomatoes, chopped 1/2 cup finely chopped red onion Jalepeno peppers and greek yogurt for topping Brown ground chicken in skillet over Medium heat. remove skillet from heat then stir in beans and 2 tablespoons of dressing. Arrange chips on serving platter then layer with lettuce, then layer with tomatoes, then next layer with onions, and last layer with chicken. Repeat layers.

Drizzle with remaining 1/2 cup dressing.

Top with jalepeno peppers and a dollup of greek yogurt.

Carefully spoon out inside of apple to remove core, flesh and seeds. Leave small amount around edge. Transfer apple slices to cutting board and dice into small pieces. Add apple to chicken salad, combine well. Scoop into apple cups, cap with stemmed apple tops. Serve immediately with a side of carrot sticks.

Salt | May 2013 | 37

2 ( 6oz.) cans light tuna pack in spring water 1/2 cup cauliflower, puree 1/4 cup reduced fat mayo 2 stalks celery, finely chopped, or grated (about 3/4 cup) 1/4 teaspoon chilli powder 1/4 sweet paprika 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon pepper lettuce leaves

CHICKEN APPLE SALAD IN APPLE CUPS

Place drained chicken in bowl. Add next 5 ingredients, stir to combine. Set aside.

Slice off top fourth of each apple, set aside. Cut thin slice from bottom of each apple, set aside. Rub lemon on cut side of apple tops and bottom to prevent browning, Set aside on dry paper towel.

Donivan Henderson

Elle Paul

Ashley Gross

M

ost couples may not think of heading to a grain and dairy farm for a romantic getaway, but a new, luxury cabin situated on a Highland County farm has guests already booking their repeat visits.

Tom and Janet Shawhan have owned the Starlite Dairy and Grain farm since 1997 on land just a few miles east of Hillsboro. After buying an adjacent piece of property a few years ago, they expanded into the hospitality industry and opened the Starlite Cabin Getaway in October 2012.

The cabin, called Dreams, is tucked along a treeline at the edge of the farm and is very secluded. Janet said the cabin's namesake is inspired from her own long-time dream to someday provide a special getaway for couples.

Starlite Cabin Getaway is

‘A Dream Realized’ Photos and Story by Lora Abernathy

38 | Salt | May 2013

‘Highest compliment’ is that visitors are already returning for second stays

AMENITIES The view when first entering the cabin.

The kitchen.

• Four-poster, king-size

• Plush towels and linens

Salt | May 2013 | 39

She said that when she A king-size bed, an oversized bed with cool gel memory • Stocked refrigerator and Tom went on vacation, two-person bathtub, a two-sided foam mattress and snacks she always appreciated how fireplace which can be seen from • Spacious, actual • Microwave, small skillet, valuable that time away from every angle of the cabin, a twotwo-person whirpool tub toaster oven & coffee maker the daily grind was, and how person shower, a stocked fridge, • Two-person tiled shower • Fresh roasted coffee with rainshower showerhead,

by The Greene Beanery important it was to feel complimentary coffee from The separate handheld • Basic kitchen utensils pampered.

Greene Beanery and fresh eggs shower massager with and flatware During those trips, Janet delivered each morning are just a four wall body sprays • Clock radio/CD player would make notes and take few of the ways Janet makes sure • Two-sided gas fireplace • Assortment of games pictures of things she liked. her guests are spoiled during • Central heat and air and books Those years of planning have their visit. conditioning • Many area attractions finally led to this moment.

Set up several yards away from • Large covered patio with and walking trails “It's just always been in the cabin, two chairs near a firepit two-person glider and • Restaurants and me to do this, so it's a dream face the Highland County fields hammock shopping nearby realized,” Janet said. and skies.

Janet said that feature • Firepit, with firewood • Locally built, painted, Supporting local has been popular with her guests provided, gas grill and picnic distressed Shaker styler businesses during the who like to sit outside in the night table furniture by Mennonite • Basic TV access with DVD Lavern Weaver construction of the cabin was and look at the stars — or roast player (variety of DVDs • Gorgeous sunrises, sunsets important to Janet, and it was marshmallows and hot dogs. available or bring your own) and picturesque views built and designed using the Some paths have been cleared • Front porch rocking chairs • Fruit and complimentary products and services of along the farm so that guests can • Vanity with make up homemade cookies await area merchants. walk along the woods and see the mirror and hair dryer your arrival The cabin is cozy (it is an farm which is home to 200 cows, intimate getaway after all, heifers, bulls and calves. They are Janet said), but its 15-foot not permitted to go onto the farm, CONTACT ceilings make the space feel though. starlitecabingetaway.com open and airy. Decorated Janet said that she is 11565 State Route 124, Hillsboro, OH 45133 — 937-466-9188 with a primitive style, all of considering building more cabins the amenities are high-end and in the future, but wants to focus on the attention to detail enhances its charm. making Dreams a success right now. She said that some people have suggested building a cabin designed for a friends getaway. If and when she and Tom build in the future, Janet said that privacy is a key priority.

Pointing to examples of places she has been where you can see others guests on their front porch from your own, Janet said, “I don't want them clustered. That is not privacy.”

What started out as a desire to bless couples with a luxurious getaway spot, has turned out to be a blessing for Janet and Tom. “We have been blessed with very nice guests,” Janet said.

“They have been very respectful with the condition in which they leave the cabin and several have already returned for second stays.

“That's the highest compliment is to have someone come back,” Janet said.

Guests leave notes about their stay at Starlite.

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All Makes & Models

COOKING the books 42 | Salt | May 2013

By Pat Lawrence

There are few things Sharon Mills enjoys more than settling in with a good book, but she's not a typical reader: She reads cook books.

They have taken her all over the United States, introduced her to different times and cultures, taught her geography and history, made her laugh and made her wonder.

“I just can't resist a good cookbook,” says Sharon, a resident of Hillsboro, “so I quit trying.”

She's been collecting them for years, at yard sales, church sales, library sales and sometimes online. Sharon says her collecting probably started in earnest when, in her early 20s, she found a box of cookbooks for a quarter.

“I think that started me on the road to ruin,” she says.

At last count, Sharon had 1,041 cookbooks on the shelves that line her kitchen, dining room and foyer. “Of

course, that's not counting the ones in the garage,” she adds.

It also doesn't count the stacks of boxes holding specialty publications, what Sharon calls “cookbook-ettes,” for brand name products like Jell-O, specific deserts like cookies or fruit pies and “all the Pillsbury Bake-Off Winners.” The cherished boxes of cooking magazines, Taste of Home, Southern Living and especially, her prized Cooks Illustrated, are another category completely.

“I was always into cooking. I still have some of my cookbooks from high school and some of my mother's cookbooks, too, though she didn't really use them,” Sharon says. “She cooked with a pinch of this and a dash of that, making a 'two-egg' cake or a 'three egg' cake. I even have some of the recipes I used for FHA projects. Maybe baby sitting for my Home Ec teacher helped get me started on cookbooks, but I

always liked them, always got great ideas from them.”

Although the recipes and pictures were the original attraction, Sharon has discovered a lot more in the pages of her cookbooks.

“I love to travel and I love a good story.

All I have to do for either one is to just pull out a cookbook, especially the older cookbooks. Southern cookbooks generally have a lot of personal information about the cook and usually she has a story about the recipe. They're always sharing things about their life,” Sharon says. “I get a kick from the really old ones, too, where they tell you how to cook with 'possum and racoons! But there's a lot of history in them, too.”

Sharon pulls out some of her favorites: Meta Givens Modern Encyclopedia of Cooking, a daunting, 800-page volume from 1939, and several editions of The American Woman's Cookbook from

let us all go and moved away,” she says.

Sharon also has scores of cookbooks featuring the best recipes from cities and regions across America, from Savannah to San Antonio and Oregon to Indiana.

“I've learned a lot about our country reading cookbooks. People that write them are proud of their place and their heritage; they want everyone to know about it,” she says. “The Best of the Best from Kentucky is especially good, but so is Best of the Best from Oregon. I'm happy to say the one from Ohio is good, too.”

All the big names in baking, like Bisquick and Wilton, are on Sharon's bookshelves, alongside oldies like the 1938 edition of The Home Comfort Cookbook from the makers of Home Comfort Ranges and several well-worn Rumford Baking Soda texts.

There's an extensive selection of Hershey's bestsellers, next to Cooking with Regis and Kathie Lee and Paula Deen's Kitchen Classics, but no Rachel Ray. “Rachel doesn't do desert,” she explains.

There are tons of cake decorating books, cookie collections and celebrations of all things chocolate.

“I read and buy cookbooks for pleasure; I don't buy 'lite' cookbooks!” she adds.

Sharon has all the Better Homes & Gardens cookbooks.

“It's the basic go-to cookbook. I buy them to give as gifts, so I always have a few on hand,” she says.

Every year of Southern Living Annual cookbooks since 1981 is represented plus all the specialty and holiday editions of Taste of Home.

Sharon says, “I like to travel, but only from the comfort of my couch. But, I'd really like to go to Wisconsin some day and tour the Taste of Home Cookbook test kitchens.”

Sharon is an accomplished cake decorator and in demand by family and friends for her unique event cakes. Her children, Don and Michelle, are grown with families of their own, and Sharon says, “They're both good cooks, too.”

Like most busy women, Sharon often turns to the Internet for specific recipes.

But, when she wants to relax or satisfy some curiosity, she pulls out a cookbook.

“I've slowed down a little on buying cookbooks, but not on reading them!” she says.

Salt | May 2013 | 43

1942 and later.

“It's so interesting, not just for the recipes that seem weird and awful today — it's hard to imagine anyone wanting to eat cabbage in aspic — but there are explicit instructions on how to pasteurize milk and how to render fat,” she says. “You learn a lot about how people lived and how they spent their days and their money.”

Even politics gets covered in cook books. The First Ladies Cookbook has a place of honor on a center shelf.

“It's got the favorite recipes of all the U.S. Presidents, and something about all the first ladies from Martha Washington to Lady Bird, what they said and how they entertained, publicly and privately, plus the pattern of dishes for each president,” Sharon says. “They even have pages from the John Adams family cookbook.

Sometimes it's funny what recipes they chose for the book. One First Lady gave her recipe for fried eggs. Who needs a recipe for fried eggs?”

Sharon also has The Victory Binding of the American Woman's Cook book, the War Time Edition, that is, according to the forward, “respectfully dedicated with affection and gratitude to General Douglas MacArthur.”

“The recipes all have 'victory' substitutes for meat or sugar and other things that were rationed or in short supply during the war,” says Sharon.

Another favorite is Better Homes & Gardens Test Kitchen Favorites, that provides a culinary trip down memory lane with recipes, photographs and recaps of social trends for each decade since 1930.

Probably the oldest cookbook in her collection is a 1913 issue of Household Discoveries and Mrs. Curtis's Cookbook.

Sharon says, “There are recipes for things no one even thinks about today, like stewed calf's liver and huckleberry pudding. But, it covers — in very careful detail — everything from the chemistry of burning kerosene to how to make an almond paste for the complexion, along with step-by-step directions for decorating and soap making. Cookbooks make history much more interesting than it was in school.”

They also make a poignant comment on recent events. Sharon started working for Airborne in 1988 and had 21 years with the company.

“They did an employee cookbook every year; I have all of those up until they

44 | Salt | May 2013

’ s e i l r a Ch Bucket B a g nd n a G

By Leah Phillips Being in a gang isn’t usually the kind of activity parents want. But, if it’s for Charlie, they are more than happy to drum up support for it.

Last summer, Wilmington was introduced to a new gang of kids who met under The Murphy Theatre marquee.

They call themselves Charlie’s Gang Bucket Band. They are not the traditional gang.

Charlie’s Gang is all about teaching responsibility, discipline and creativity through music.

The gang aims at giving kids a way to express themselves with a positive outlet, while discovering how beautifully compelling music can be with everyday objects.

They use drums to keep kids out of trouble and learn teamwork by working as one musical unit.

The program was founded by Tanya Snarr, executive directer of The Murphy Theatre, and is conducted by Chip Murdock who is the associate director of admission for Wilmington College.

Snarr got the idea after visiting the Springfield Arts Council. She gave the gang its name after the founder of The Murphy Theatre Charles Murphy and Charlie Fisher who played piano for the theatre during silent movies at the turn of the century.

The program had 22 children, ranging from 8 to 17, participate last summer. They performed at

the Corn Festival, the Murphy Christmas Show and HoliDazzle.

“Literally 150 people stopped and watched these kids at the Corn Festival. It was pretty cool,” Snarr said.

The drum-line style band receives donated supplies from local area hardware stores like Lowe’s, Sherwin-Williams and Ace Hardware.

Murdock leads the kids in rhythms and tries to incorporate other instruments in their performances.

“We are trying to stimulate an interest in the arts with young kids,” Murdock said..

Murdock’s love of drums is something he is more than happy to pass on to others.

“Something about drumming is organic, physical contact. It responds to you,” said Murdock.

“Rhythm is the foundation of all music. Next to the human voice, it’s the oldest instrument we have.”

The children that gathered around him in the summer serenaded downtown Wilmington with their buckets and newfound rhythms. Charlie’s Gang is building its foundation and showing the community what it can do.

For more information, contact Snarr at 937-382-3643 or tanya@themurphytheatre.org.

Charlie’s Gang Bucket Band performed at various events in 2012 including the Corn Festival, HoliDazzle and the Murphy Christmas Show

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Adams County

Adams County Farmers’ Market Dates: Every Wednesday from June to October (depending on seasonal availability) Time: 12 to 6 p.m.

Location: Keim Family Market on the corner of State Route 32 and Burnt Cabin Road Contact: Cynthia Brown, 937-587-2602, cynthia@hopespringsinstitute.org

Highland County

Hillsboro Farmers’ Market Dates: Every Wednesday and Saturday (call for starting date information) Time: 2 to 6 p.m., Wednesday and 9 a.m. - 1 p.m., Saturday Location: Uptown Hillsboro on the Courthouse Lawn Contact: John Abell, 937-763-2154 and Margaret West, 937-393-3225 Greenfield Farmers’ Market Dates: Every Thursday from late May to early October Time: 4 to 7 p.m.

Location: Downtown Greenfield next to the city building, 300 Jefferson Street Contact: Ellie Zint, 937-403-4790, greenfieldfarmersmkt@gmail.com www.facebook.com/pages/GreenfieldFarmers-Market/190768260965370

Fayette County

Fayette County Farmers’ Market Dates: Every Saturday from mid-May to mid-October Time: 8:30 a.m. to noon Location: Municipal parking lot on the corner of S. Main and East streets in downtown Washington Court House Contact: David Persinger, 740-948-2231, faycofarmersmkt@sbcglobal.net Web: fayettecountyfarmersmarket.wordpress.com www.facebook.com/pages/FayetteCounty-Farmers-Market/147233185290090

Brown County

Ripley Farmers’ Market Dates: Every Saturday beginning in May Time: 9 a.m. to 2 p.m.

Location: Upper Main Street, Ripley (across from Ripley Builders’ Supply) Contact: Vicki Bixler, 937-515-0109 Web: www.ripleyohio.net/htm/farmersmarket.htm Georgetown Farmers’ Market Dates: Every Thursday beginning in May Time: 3 to 7 p.m.

Location: South Main Street (2 doors north of State Street (Route 125) on the west side of Main), Georgetown Contact: Julie Klein, (937) 392 1543 www.facebook.com/ Georgetownohiospecialevents

Mt. Orab Farmers’ Market Dates: Every Saturday beginning in May Time: 9 a.m. to noon Location: US Route 68, Mt. Orab Contact: Vicki Bixler, 937-515-0109 Bixler’s Farm Market Dates: Every Saturday beginning in May Time: 9 a.m. to 2 p.m. (call for other hours) Location: 7389 Clifton Ave, Russellville Contact: Vicki Bixler, 937-515-0109

Clinton County

Clinton County Summer Farmers’ Market Dates: Every Wednesday and Saturday from early June to early October Time: 4 to 7 p.m., Wednesday and 8:30 a.m. To noon, Saturday Location: Downtown Mural Parking Lot, 81 W. Main Street, Wilmington Contact: Dessie Buchanan, 937-728-7075, dessie@clintoncountyfarmersmarket.com Web: www.clintoncountyfarmersmarket.com www.facebook.com/pages/ClintonCounty-Farmers-Market/95151956999 Sabina Farmers’ Market Dates: Every Friday beginning in June Time: 3 to 7 p.m.

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KNOCK-OUT

ROSES carefree, easy constant color Most gardeners have heard of the phenomenal Knock-Out rose. There are seven rose varieties currently being marketed under the KnockOut brand, and some are definitely better than others, but they’re all pretty good and some are excellent.

Knock-Out roses are easy to grow, bloom constantly, resist disease, survive winter cold and “self-clean.”

This means the spent blooms drop off and are replaced with new blooms, without tedious “deadheading” (cutting off the old blooms).

They all grow to about four feet tall and wide in a nice bushy shape without much pruning. They are so colorful and perform so well they can be used instead of shrubs in foundation plantings and hedges, with very little maintenance.

The best Knock-Outs are the original red and pink, the first ones introduced. Red and pink Double Knock-Outs have fuller blooms, more like traditional hybrid tea rose blooms but smaller. They are excellent performers.

We’ve tried them all in our own gardens and in landscapes, and, to our delight, they are terrific, as good as all the hype.

Other Knock-Out introductions followed. The red and pink Blushing Knock-Out is pale pink with a yellow

STEVE BOEHME and his wife, Marjorie, own GoodSeed Nursery & Landscape, located at 9736 Tri-County Highway, near Winchester, Ohio. More information is available at www.goodseedfarm.com or by calling 937-587-7021.

The perfect time to cut back shrub roses, including the popular Knock-Out series, is when they are just starting to sprout new growth.

Put on a pair of stout leather gloves for this job. Start by raking some of the dead leaves from around the plant so you can see all the branches.

Now, look for stubs from last year that have died back and rotted, and cut them off at the base. Cut any canes that are lying along the ground. Clip off the tangled “baby branches” and zigzag clutter around the base of the plant.

Now you can clean out all the dead leaves and weeds from underneath. This rotten stuff harbors disease and insects and will make your work harder if you don’t remove it.

Next take a good sharp bypass pruner and cut the main canes down to about half.

Look for the healthiest, fattest shoots, particularly the ones pointing outward, and cut off everything above them even if it’s alive and well. You want to leave only the fattest, straightest, healthiest canes, and they should be no more than one foot to 18 inches tall.

Make your cuts just above good, healthy, out-facing shoots, cutting on an angle just above the shoot. This directs the growth outward and doesn’t leave a stub that will rot. The outward-facing shoots will become the new main branches, opening up and expanding the plant.

Make sure you cut well below anything dead or rotten. The cut end should be green and healthy-looking. A good rule is to cut more and further rather than less. You can’t harm the plant by cutting too much; the remaining canes can be one foot or even six inches and that’s fine. We call this “tough love.” You’ll be amazed how quickly the plant replaces all the little “busy branches” you are removing with healthy new canes.

Now you should fertilize with a good dry fertilizer. We like Espoma “Rose Tone” best.

A pound or two is enough for one feeding.

Just scatter it around under the plant.

Next you should spread a little mulch to keep weeds from getting a head start before the rose gets bushy and shades the ground.

We prefer pine bark nuggets for roses because they dry out quickly; moisture encourages fungus problems with roses.

Salt | May 2013 | 49

center. Rainbow Knock-Out is a darker pink with a yellow center.

Both are good performers, but we know of other brands as good or better. Most recently we’ve seen the Sunny Knock-Out, a pale yellow single bloomer. This one doesn’t self-clean as well or bloom as heavily as the other Knock-Outs but it’s still nice.

All these roses can make practical landscape shrubs in locations with full sun all day or even in partial sun. We take special care when planting, adding peat moss and Rose Tone fertilizer mixed thoroughly with the planting soil. After that, we just fertilize and mulch them like any other shrub.

A once-a-year pruning to get rid of dead wood helps keep them shapely. If you just can’t stand insects chewing holes in the leaves, you can spray them with an allpurpose rose spray like Bonide “Rose RX 3 in 1” but they really don’t need it.

A good haircut right now will make your shrub roses bloom their best. Shrub roses bloom on new growth and a good pruning encourages new growth. Now you can enjoy a spectacular show for the rest of the year!

No rose is totally maintenancefree, but Knock-Out roses have proven to be tough survivors with very little attention. If you’ve given up on roses, think again because you can grow these easily.

CUTTING BACK

Earthship

“An earthship is a building built with recycled materials,” -Mike Prell

50 | Salt | May 2013

By AUDREY INGRAM “We were trying to live a mortgage-free lifestyle,” said Mike Prell. “There’s no reason to work your entire life to pay bills. There is no reason you can’t live a more relaxed life.”

Five years ago, Mike and wife Kym began construction on a new home in pursuit of a life off the grid. To date, the construction materials for their earthship have included 1,400 tires, 400 cases of beer bottles and 200 cases of aluminum cans.

“An earthship is a building built with recycled materials,” explained Prell.

Tires are packed into place and filled with aluminum cans and a cob mixture of

sand, clay, mortar and straw to form the walls. The brown beer bottles take the place of bricks and serve to strengthen the walls.

“If either a beer bottle or a brick is dropped at a certain angle, they will not break, but at a different angle they will shatter,” said Prell. “This common characteristic makes beer bottles just as sturdy as bricks.”

However, a beer bottle facade or a wall made of tires is not as aesthetically pleasing as one made of bricks. Rather than purchasing commercial drywall, plaster is applied, sanded and painted to finish the wall in a traditional western style. Plumbing and electric is installed between

layers.

The back wall of the structure is built into the earth, while the south sunfacing wall is covered in windows. The windows serve to regulate the temperature, opened at night in the evening to cool down the structure in the summer or closed tight during the day to hold in the heat from the sun in the winter.

The thermal properties of the earth behind the back wall and the tires serve to hold and regulate the heat, so even if the temperature outside dropped 20 degrees overnight, the temperature inside the house would not be affected as quickly. As a result of this design, the temperature inside the house

will never drop below 57 degrees. A fireplace is the only heating system installed.

“If every house was built so that the south side was all windows, we would probably collectively cut our electric and gas consumption in half,” Prell said.

Shade helps build the earthship .

The cob foundation of the walls and the south side of windows.

The earthship is also designed to generate its own water supply. Because the tire walls are about two and one half feet deep, the roof area is greater than the square footage. The roof on the Prell home is designed to catch rainwater and deposit it into two 2,500 gallon tanks.

Though it is possible to build an independent sewer system, Prell said he plans to

toilet is used. Before switching back to the first toilet, the matter, at this point in dust form, will be shoveled out and placed in a compost pile with wood chips. Prell plans to use this manure on trees and bushes around the property.

“It’s amazing how many resources go into cleaning and treating water, and how much manure is wasted in the process,” he said.

In addition to its sustainability, another benefit of earthship construction is the Rob Ripperger fills creative license the space around the tires in the wall with available to the aluminum cans a mixture of owners.

The Prells have mud, sand, mortar and straw. used colored wine run regular leech lines to the and liquor bottles to form house. However, a pair of colorful patterns in the walls composting toilets that do not through which light filters in. use water will be installed in They also plan to use a bathroom across the drive. aluminum cans and a sand After each use, the individual mortar mix to build their own will sprinkle lime and peat kitchen cabinets and fit them moss into the holding tank to to the curved back wall of the decompose the manure and home. The cabinet doors and cut the odor. all of the window trim will be Each toilet will be used for rough cut walnut. The shower about six months, then the and tub will be hand-formed, matter will sit for six months custom sizes and designs. while the second

Though new to the Wilmington area, the earthship concept has been common in the southwestern areas of the United States for about 40 years, according to Prell. He first learned about the construction in the 1980s when he and Kym traveled to New Mexico to visit her brother, who was an architect. The couple, who had been together since she was 14 and he 15, fell in love with the landscape and decided to move out west.

The universe had other plans. On the verge of the move, Kym discovered she was pregnant. They decided to stay and Kym gave birth to Shade, now 14 years old. The couple decided to move their family on three other occasions. Each time, Kym discovered she was pregnant, and their family grew to include Lainey, now 12 years old, Phoebe, now 9 years old, and Mesa, less than 1 year old.

Prell jokes that they no longer speak aloud about moving west.

However, they never gave up their dream of building an earthship. When Prell was diagnosed with muscular dystrophy in 2007, they decided it was time.

“I knew I couldn’t do all the work myself,” Prell said.”I have actually never packed a tire, only helped and instructed.”

He estimates that at least 60 different volunteers

Phoebi helps with mudding. have lent a hand to the project over the years. The final building permits were received in March, and the Prells plan to move into their new home sometime this summer. They hope to someday incorporate solar panels and a wind generator to complete the sustainable system.

“Most people don’t think any of this stuff can be done, but it’s very easy, it’s just a choice,” Prell said. “You can build anything you want with resources we already have.”

The Prells offer tours of their earthship throughout the year. They also run the Peaceful Acres Lavender Farm, which hosts a summer solstice festival every June.

For more information, call 513-322-2415 or find Ohio Earthship Project or Peaceful Acres Lavender Farm on Facebook.

ANGELA SHEPHERD is a staff writer for the Times-Gazette in Hillsboro.

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The One

54 | Salt | May 2013

By Andrea Chaffin

I finally found The One, thanks to Paulette It started a few weeks ago as I was fumbling through the produce section of my local grocery store.

In an attempt to eat more fruits and vegetables and less red meat and gravy — which is pretty needed considering I recently mastered the art of a smothered roast beef in my new Dutch oven – I tried to at least browse the corner part of the store, pretending to be a health-conscious twenty-something.

My cart and I circled around the tables decorated with carefully arranged, brightly colored items twice before my eyes scanned the long tray of bananas.

Sure, I could throw a banana in the car when I leave for work in the morning. And, sometimes, I do. But, instead I purchased a few with one thing in mind: banana bread.

This dish and I go back to my high school days when I first began trying out various recipes. But I never found one that really spoke to me – one that screamed this is The One — like I had with other quick bread recipes.

Some batters resulted in a nicely flavored, but dry bread. The kind where you take a bite and half the slice crumbles onto the floor, where it’s promptly scooped up by a preying dog drooling at your feet. (That's not just me, right?) I tried one that packed four bananas into one loaf. It was rightly titled “Banana Banana Bread,” but the texture was all wrong. Tough.

Others came out mushy and fell apart.

When I returned from the store, I slid the bananas into the fridge behind the other healthy items like light yogurt cups and grapes, and promptly forgot about them. I stashed the new bag of walnuts into the cupboard.

I didn’t remember about the bananas until I received my first submitted recipe for this edition of Salt magazine from Paulette Carrington of Amelia in Clermont County. I thought about it all day: after I read through her email, while finishing my afternoon workload and mostly during my hour-long drive home.

When I walked in the door at 8 p.m. on a Tuesday, I didn’t even take off my coat before rooting to the back of the refrigerator. The recipe called for three bananas, and don’t you know that’s exactly what I had left?

I was skeptical at first. Many recipes I had tried called for brown sugar and salt, but this one had none. Instead, it called for vinegar, but I followed the directions to a tee and popped my loaves into the oven at 8:30 p.m.

When my fiancé returned home at 9:30 p.m., they were resting in their golden brown glory on top of the stove.

“Is that what I think it is?” he asked, his eyes widening with excitement.

I explained the events of the past week. This banana bread was fate, I told him.

Before the last bite of dinner was chewed, he requested his first slice.

While I retreated to a sink of dishes, he prepared the servings.

Skipping over a plate or napkin, he

placed the first bit of warm bread into his mouth while my back was turned. I waited in anticipation for his reaction.

When I heard his response (some sort of mix between a moan and a squeal), I turned around to see him holding the bread, staring at it with the corners of his mouth turned down.

“Is it bad?” I asked, suddenly confused. All of the ingredients were already in my pantry, so it wouldn’t be that big of a waste to let the bread turn dry on the counter before being thrown in the trash a week later, like many of the others.

“You better not eat any,” he said before beginning to grin. It’s his typical response when I’ve nailed something good. And I agreed when I joined him at the countertop, skipping the plate and napkin to take my first bite as well.

Looks like I’ve found The One. Thanks, Paulette!

ANDREA CHAFFIN Andrea is a staff writer for the Wilmington News Journal and an OSU graduate. She enjoys piddling in her garden, wasting a Saturday reading, cooking, singing in the car and taking photos.

Look for this great recipe and other reader submitted recipes on page 56

Salt | May 2013 | 55

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56 | Salt | May 2013

GEORGETOWN

Those looking for fun activities in the spring and summer should consider visiting the village of Georgetown.

The popular summer concert series is once again returning along with a few new twists, as the Georgetown Courthouse Square Association continues its mission of creating family friendly entertainment in the village.

According to Carol Myers, chair of the Courthouse Square Association, there will be five concerts planned this year.

Concerts will be held at 7 p.m. Thursday May 30, June 20, July 18, Aug. 15 and Sept. 5 in front of the Brown County Courthouse on North Main Street.

Myers said the entertainment schedule has not yet been finalized for all five concerts, but that each performance draws a crowd.

"People love coming out and socializing on the square," Myers said.

"We also have the Mannings, who come to each performance with homemade ice cream, and the local banks sometimes offer food. Our goal is to provide entertainment and events for the community, and to create events to promote Georgetown."

The Georgetown American Legion Auxiliary, as well as local church groups,

also sometimes provides food items during the concerts.

Music selected at each performance can vary from country to jazz, and sometimes features more educational performances. Myers said a final schedule should be released soon.

The association is continuing its summer movie series as well. Movies will be held on the Georgetown Courthouse Square at 9:30 p.m. June 7, July 12 and Aug. 2. These free showings will be played on a screen that is set up in front of the Brown County Courthouse.

This is the second year the association has held movie nights, and Myers said they decided to proceed after receiving positive feedback from the community.

"We had 100 to 150 people come out for the movies last year, which was good for the first year," Myers said.

Additionally, the association will once again hold its Georgetown Woodworker's Day from 10 a.m. to 5 p.m. July 27. The event highlights local woodcarvers, who are all permitted to set up a booth to show off or sell some of their creations to visitors to the square.

While the cost to set up a booth is free, Myers said the association does request each vendor donate a wood carving item to be auctioned off at 2 p.m. The event also features a chainsaw woodcarving demonstration by the Stihl Pro Chainsaw Carving team.

A new event being planned by the association this year is the Taste of the Ohio Valley. Myers said details of this event are still being developed.

"We discussed having a wine tasting, and then we thought that we should work it into something everyone can enjoy," Myers said. "With this event, local restaurants and caterers will have the opportunity to show people what they have and to offer samples of their food."

The event is currently scheduled for noon to 8 p.m. Aug. 17.

Myers encouraged everyone to come and enjoy the local talent Georgetown has to offer.

"Come on out and hear the concerts, and enjoy meeting people on the square," Myers said.

BRYAN PECK Bryan is the editor of the News Democrat in Georgetown, Ohio.

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O R D IY B E D Celebrating three years of serving the community.

By Angela Shepherd With so many struggling in recent years, Dick and Anna Spilker saw a need in the community and had a desire to help, and three years later, Our Daily Bread has served thousands of free meals at the Hillsboro First United Methodist Church.

On March 5, Our Daily Bread commemorated its beginnings with a special celebration that saw about 150 people in attendance.

"Three years ago Tuesday was our first dinner," Anna said, recalling the beginning of Our Daily Bread helping to feed those who were facing economic hardships in the community and being able to do a little something to help.

Last year, Our Daily Bread served more than 20,500 meals.

Being able to chuck a pie at the face of a brave board member was the entertainment for the event.

Anna said the pie-in-the-face entertainment wasn't really planned, but more of a last-minute idea that ended up working out really well.

"It was hilarious," Anna said, adding that they raised about $135 from donations offered to throw a pie.

Each Tuesday and Thursday from 11:30 a.m. to 1 p.m., Our Daily Bread volunteers prepare and serve lunch to the 125 to 150 who are typically in attendance.

Any leftovers are taken to area centers where the food is further used to assist the community.

"With all the volunteers, that adds up to 1,800 hours per month," and that is just for the lunches Anna said, adding that

volunteers drive various places to pick up food throughout the week.

There are about 40 everyday volunteers and about 20 school kids that come in to help too.

"You'll see these kids just beam because they did good for somebody," she said.

Donations come from businesses and individuals in the community. And while some things have been "mastered" since they began, Anna said that they have yet to be able to have salad with every meal and that is something she hopes to be able to change.

While filling a hunger need, Anna said she has seen that the lunches also fill a social need too.

The organization's mission statement reads, "ODB is a community initiative to provide a free, no strings attached lunch every Tuesday and Thursday to those coping with the effects of job loss, financial instability and economic turmoil." It is also to provide a social environment, Anna said.

Anybody is welcome to attend the lunches.

"God leads us everyday and as long as He wants us to do this, we will," she said.

For more information, stop in during one of the weekly lunches or contact the Spilkers at 937-402-4543. Donations can be mailed to the Hillsboro First United Methodist Church at 133 E. Walnut St., Hillsboro, OH 45133 or to the Spilkers at 1201 N. West St., Hillsboro, OH 45133.

Our Daily Bread is a community initiative to provide a free, no strings attached lunch every Tuesday and Thursday to those coping with the effects of job loss, financial instability and economic turmoil.

Salt | May 2013 | 59

For a donation, attendees could throw pies at the Our Daily Bread board members, shown above, who were the entertainment during the third-year anniversary celebration in March. Photo/Nancy Avedisian.

Banana Bread

By Paulette Carrington Amelia, Ohio “This was given to me by a co-worker about 30 years ago and everyone in the family loves it,” Paulette writes.

1/2 cup shortening (crisco) 1 1/4 cup sugar 2 eggs 1 cup (sour) milk --- put 1 T. vinegar in a cup of milk and let sit for 1 hour 3 mashed bananas (ripe) 1 t. baking powder 1 t. baking soda 1 t. vanilla 2 cups flour Cream shortening, sugar and eggs, then add milk and mashed bananas. Add flour then add baking powder, baking soda, and vanilla. You may also add the following nuts, cinnamon, nutmeg or raisins. Bake in a loaf pan or bundt pan at 325 for approximately 50 to 60 minutes.

Chicken Crunch Submitted by Beth Owens in memory of Frances Owens 4 ½ cups cooked diced chicken 2 hardboiled eggs, chopped 1- 4oz. can mushrooms ¾ cup diced celery Small can water chestnuts, sliced & halved 1 Tab. Onion chopped Mix all above ingredients in large bowlCream together:1 can cream of mushroom soup1 can cream of chicken soup½ cup mayonnaise, Hellmann’s Stir all ingredients together and place in a greased 9x13 casserole dishBake 350 degrees for 30 min. ADD- 1 ½ cup chow main noodles on top the last 10 minutes.

Garden Salad Sherry Knowles Hillsboro, Ohio

60 | Salt | May 2013

Dressing: 1 cup sugar ½ tsp pepper 1 tbsp salt ½ cup salad oil ¾ cup vinegar 1 tbsp green bean juice Vegetables: 1 can LeSeur brand tiny peas, drained 1 can French-style green beans, drained (reserve 1 tbsp juice for dressing) 1 cup celery, finely chopped ¾ cup green pepper, finely chopped 1 can white “Shoe Peg” corn, drained 1 small jar pimento, finely chopped ¾ cup onion, finely chopped Bring dressing ingredients to a boil and cool. Pour the liquid over the vegetables.

Refrigerate several hours or overnight.

Will keep 10-14 days in refrigerator.

Tomato and Zucchini Side Dish

Whole Wheat Herb Bread

By Sharon Trivett

Emily Wilt South Vienna, Ohio

“Fresh tomatoes and fresh zucchini are the favorite combination,” Sharon writes. “The next best is one can whole tomatoes or canned stewed tomatoes (seasoned or plain).”

2 C whole wheat flour 2 packages dry yeast 1/3 C dry milk 3 Tbsp sugar 2 tsp salt 2 tsp crushed caraway seeds 1 tsp grated nutmeg 1 tsp sage 1 1/2 C hot water 2 Tbsp butter 1 egg, room temp 2 to 2 1/2 C all purpose or bread flour

Cook tomatoes and one medium-sized diced zucchini over medium heat until zucchini is tender. Add salt and pepper to taste. Other spices can be added to make the dish as you like – Italian, Cajun, Asian, etc. Serve hot plain, or over rice or macaroni. Serve it cold as a salad.

Serves six.

Scripture Cake Nancy L. Boldman,Wilmington, Ohio 1 Cup Butter or Margerine softened 2 cups Sugar 1 Tablespoon Honey 6 Eggs 3 1/2 Cups All Purpose Flour, divided 2 teaspoons Baking Powder 1/2 teaspoon Salt 1/2 teaspoon ground Cinnamon 1/4 teaspoon ground Cloves 1/8 teaspoon ground Ginger 1 Cup Water 2 Cups Raisins 2 Cups Figs, chopped 1 Cup chopped Almonds Cream butter in a large mixing bowl; gradually add sugar, beating well. Add honey, beat well. Add eggs one at a time, beating well after each addition. Combine 3 cups flour, baking powder, salt, and spices: add to creamed mixture alternately with water, beginning and ending with flour mixture. Beat well after each addition. Dredge raisins, figs, and almonds in remaining 1/2 cup of flour, coating well. Gently slide into batter.

Spoon batter into a greased and floured 9x5x3 inch loaf pan. bake at 325 degrees for 1 hour and 30 minutes or until toothpick inserted in center comes out clean! Cool in pan 10 minutes; remove cake to wire rack and cool completely.

Yeild one 9 inch loaf.1 Kings-10:10 There came no more such abundance of spices as these which the Queen of Sheba gave to King Solomon. Exodus- 17:6 Behold. I will stand before thee there upon the rock in Horeb; and thou shalt smite the rock, and there come water out of it that people may drink.1 Samuel- 30:12 And they gave him a piece of a cake of figs and two clusters of raisins.Genesis- 43:11 And their father Israel said unto them. If it must be so now, do this; take of the best fruits in the land in your vessels, and carry down the man a present, a little balm and honey, spices, myrrh, nuts and almonds.

Blend dry ingredients.Pour in hot water and beat 50 times with wooden spoon.Add butter and egg; beat 50 more strokes.Add flour, 1/2 C at a time, mixing thoroughly.Knead dough ~8 minutes until smooth and elastic.Form a ball and put dough in greased bowl; cover with plastic wrap and let rise 1 hr.Knead 2-3 minutes.Shape into loaf pan; let rise 30 minutes.Preheat oven to 375Bake 45 minutes

Chicken and Rice Casserole Carol Butler, New Vienna, Ohio Serves 6 to 8 3 cups diced cooked chicken 1 medium onion, diced and sauteed 1 8 oz. can water chestnuts, drained and chopped 2 14 1/2 oz. cans French green beans, rinsed and drained 1 4 oz. can pimentos, rinsed & drained 1 Large jar sliced mushrooms 1 10 3/4 oz. can condensed cream of celery soup 1 Cup Mayonnaise 1 6 oz. box Uncle Ben's long grain and wild rice, cooked according to package directions 1 Cup Shredded Colby or Cheddar Cheese Preheat oven to 325 degrees.

Mix all ingredients together and pour into a 13x9 baking dish. Bake about 30 minutes or until hot and bubbly. Sprinkle another cup of cheese on top and let it melt .Remove from oven and let set for about 5 minutes before serving.This is a complete meal in itself. All it needs is a salad and some rolls. * If I am short on time, I will purchase Tyson's precooked, diced chicken and also two Uncle Ben's Long Grain & Wild Ready Rice Pouches. You do not have to microwave the rice; just mix it in with other ingredients.

RECIPES RECIPES RECIPES RECIPES

Maple Bacon Bourban Pecan Pie with Bourbon Glaze Wilmington College Food Symposium Pie Contest Overall Winner

by Leah Phillips & Dominque Parks, Wilmington, Ohio (Copycat) Credit to Whiskey Disks and Biscuit Pusher Filling: 8 Slices Bacon 1 1/2 cups chopped Pecans 2 shots American Honey Bourbon (or your choice of bourbon) 1/2 cup maple syrup 1/2 cup corn syrup 1 cup Sugar 3 Eggs, beaten 1 pie crust Glaze: 1 Cup Sugar 1/2 cup Water 1 Tablespoon Butter 2 Tablespoon Bourbon 1 teaspoon Vanilla Preheat oven to 350 degrees.

Fry bacon on medium heat until crispy, then remove from pan on plate to be chopped into small pieces. Do not discard remaining grease. Cook the pecans and maple syrup in remaining bacon grease for 3 minutes, stirring constantly. Remove pan from heat.In a large bowl, combine eggs, sugar, corn syrup and bourbon. Stir in maple-pecan syrup mix and bacon pieces. Pour this mixture into a pie crust.

Bake until the crust is golden for 1 hour.For glaze, combine water and sugar and bring to a boil for 5 minutes. Add butter, bourbon and vanilla and boil for an additional 2 minutes until it thickens. When thickened, drizzle onto pie as desired.

Tomato, Corn, Cucumber Salad Beth Owens ¼ cup minced basil 3 Tab. Miracle Whip 1 tsp. Lime juice 1 tsp. sugar ¼ tsp. Salt, 1/8 tsp. pepper

Fresh Ginger Cookies

Alice J.Wilt, Sabina, Ohio

by Emily Wilt South Vienna, Ohio

2 Cans Cream of chicken soup 2 Cans cream of celery soup 2 Cans cheddar cheese soup 2 Cans cheese & broccoli soup 5 Cans (soup cans) milk 1 Stick of butter 1 Bag of frozen potato cubes

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 4-5 tablespoons peeled fresh ginger (2 finely grated, 2-3 minced) 3/4 cup butter, softened 1 cup white sugar, plus extra (about 1/2 cup) for rolling 1/4 cup molasses 1 egg crystallized ginger, cut into chunks

Cook in large crock pot on low for 8 hours or high for 4 hours. When done, top with sour cream, bacon, cheese and add hot sauce for a kick. This makes lots but, can be done in half.

Quick and Easy Potato Salad

By Carol Butler,New Vienna, Ohio 2 Bags Frozen Shredded Hash Brown Potatoes 5 Hard Boiled Eggs, peeled and diced 2 or 3 stalks of celery, diced 1 medium onion, peeled and diced 3 or 4 Kroger Candied Dill Pickle Spears, diced Salt and Pepper to taste Place each bag of frozen potatoes in a microwavable container and add 2 Tablespoons of water and cover. I microwave each bag separately.Microwave for 15-20 minutes or until they are cooked thoroughly.Place potatoes in large mixing bowl. Add other ingredients.For the dressing, cook the following until it comes to a boil and slightly thickens:1/2 cup sugar1 egg1/3 cup Vinegar1/4 cup Canola OilMix the cooked mixture with 1-2 cups Miracle Whip Salad Dressing or Mayonnaise.If you want it to have a pretty yellow color, add a few drops of yellow food coloring.Add the dressing to the potato mixture . If you need more dressing just add more Miracle Whip or Mayonnaise. Place in pretty salad bowl and sprinkle with paprika.Refrigerate until very cold and then ENJOY!!!

Beer Batter for Fish Submitted by Karen Rumbaugh, Bainbridge, Ohio 1/4 teaspoon ginger 1/2 teaspoon salt 6 ounces beer 4 ounces flour 2 eggs Mix all the above in mixing bowl. Dip fish into batter until it is well soaked.Take dipped fish out of the batter and put on a plate.Cover with a paper towel. Let set for 2 hours in the refrigerator. Take out and deep fry.

1. In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for at least 1 hour.

2. Preheat oven to 350 degrees F. 3. Form dough into 1 1/2 inch balls and roll them in the remaning sugar. Place 2 inches apart on ungreased baking sheets.

4. Bake for about 15 minutes; the centers should still be soft. Immediately after removing them from the oven, press a chunk of crystallized ginger into the center of each cookie.Makes two dozen cookies

Sour Cream Coffee Cake Submitted by Beth Owens In a small bowl, combine: 2/3 cup chopped pecans 2 Tbsp. brown sugar 1 ½ tsp. ground cinnamon Set aside Batter: 1 cup butter, softened 2 cups sugar 2 eggs 1 tsp.Vanilla extract 2 cups flour 1 tsp. Baking powder ½ tsp. soda ¼ tsp. salt 1 cup sour cream In an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, soda, and salt, in separate bowl, add to creamed mixture alternating with sour cream. Beat high for 5 minutes. Pour ½ the batter in greased and floured 9x13 pan. Sprinkle with half the nut mixture.

Gently top with remaining batter then adding nut mixture on top. Bake 350 degrees for 45 -50 minutes or until toothpick comes out clean. Cool on wire rack.

Salt | May 2013 | 61

In a jar with a tight-fitting lid, combine the above ingredients, shake well.In a large bowl, combine:2 bags steamable corn, steamed and cooled completely1 cups chopped tomatoes, seeded1 cup chopped seeded peeled cucumberDrizzle with dressing and toss to coat. Refrigerate until serving.

Loaded Potato Soup in Crock Pot

RECIPES RECIPES RECIPES RECIPES

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GREENE Beanery Photos and Story by Carleta Weyrich

the Mayan Royal Select Water Decaf beans.

She roasts the coffee beans in two and one-half kilogram (five and a half pound) batches in a roaster she purchased from Stephen Deidrich of Sand Point, Idaho. It took 30 pounds of coffee beans to season the roaster when she first put it into production.

“The key to the roast is escalating the temperature in the right way,” said Greene. “I drop the beans in at 400 degrees with no air flow and record the temperature every 30 seconds.

Through the roasting process, I control the air flow and the temperature inside the roaster.”

The beans reach the first crack, as carbon dioxide is released from the beans, with a sound similar to popcorn.

At that point, Greene will either drop the beans, which have an oily surface, out of the roaster, or will allow them to reach a second crack so they are more like Rice Krispies. A light roast is achieved at 439 degrees, with higher temperatures up to 449 degrees bringing about a medium or dark roast.

The length of time required to roast a batch of coffee beans depends on the variables. The type of bean, temperature in the room and moisture content of the bean all make each roast unique. There is a 14-16 percent loss in volume of the beans as they are roasted.

“After the coffee beans are roasted, I wait a day before grinding them - the

standard is 24 hours. The carbon dioxide is still coming off of the beans, so it’s even better if I give them more time,” she said. “The bag I pack the ground coffee in has a degassing valve to release any additional carbon dioxide released.”

One step closer to the coffee cup, the beans are ground into The Greene Beanery’s retail bags. She typically produces a regular grind coffee, but can grind more finely for automatic drip coffee makers to achieve a stronger flavor. She also can increase the coarseness for a French press, or can fine tune down to an espresso.

Lately for her personal use, she has brought out the old electric percolator, which she said brews an especially good flavored coffee.

Greene currently distributes her home roasted coffee from The Greene Beanery to ACE Hardware and Shear Magic in Peebles; Keim Family Market near Seaman; and Beech Street on Main in Hillsboro. It is also brewed and served at Starlite Cabin Getaway. The different varieties are available according to the growing season and demand.

For more information, please visit The Greene Beanery at www.greenebeanery.com or call Greene at 937-725-7151.

CARLETA WEYRICH is a staff writer for the People’s Defender in West Union.

Salt | May 2013 | 63

Walk into the roasting room of Cheryl Greene’s home, and the balmy, comforting aroma of fresh roasted coffee fills the casual visitor with anticipation of a long sip of the steaming, robust beverage. Burlap bags of green coffee beans from exotic places are lined up at The Greene Beanery, their contents soon to be roasted to perfection under Greene’s careful vigilance.

“My best seller is an Ethiopian coffee bean - Ethiopia is where coffee was first discovered,” Greene explains. “The variety is Ethiopian Yirgacheffe, named after the town where it comes from.”

Greene orders raw coffee beans from the Royal NewYork Coffee Company, which come in 132-pound bags. Among her favorite varieties are the organics: a Colombian,Valle de Cauca RFA; a Guatemalian, SHB Huehuetenango - Fair Trade; and Timor - Fair Trade, which is grown on an island southeast of Indonesia. The resulting coffee from the latter bean has a more earthy, rustic taste, according to Greene.

Another variety Greene carries from Indonesia is the Sumatra Mandheling GR1 DP, which also has its own distinctive flavor. The African variety Burundi A Nyarunazi Bourbon she roasts is said to be smooth, not bitter.

For those who prefer a decaffeinated beverage, Greene orders the Costa Rican Naranjo Water Decaf beans and

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Out & About Adams County

April 20 Annual Adams County Historical Society bus tour. For more information, contact Mary Fulton at 937-587-2043 or Lynne Newman at 937-587-3358.

April 27 160th Anniversary of the Bentonville Anti Horse Thief Society Banquet. Bentonville. Burning Heart Camp at 7 p.m. Contact Verna Naylor at 937-549-3360 for more information.

April 27 Spring into Spring, a festival featuring local crafts people, classes, art, crafts and flowers. West Union.

Festival will be held at As It Was in the Beginning Antiques located at 4192 Unity Road just off Wheat Ridge. Festival starts at 9 a.m. For more information, contact Carol Ward at 937-544-2867 or online at www.asitwas.webs.com.

May 3 - 5 Flora-Quest at Shawnee State Park and Forest & The Edge of Appalachia Preserve in Adams County. To learn more go to www.flora-quest.com.

May 4 Explore the Outdoors at Adams Lake. West Union. Learn about the wildlife, fish and plants at Adams Lake State Park. Contact Bill Wickerham at 937-544-1010 for more information.

June 1 Ice Cream Social at the Louden School House Louden OneRoom Schoolhouse. Event runs from 4 to 6 p.m. For more information, contact Mary Fulton at 937-587-2043.

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June 15 Ohio River Sweep. Help clean up the river. Locations: Rome Boat Ramp, Brush Creek Boat Ramp, Manchester Island Boat Ramp, Manchester Riverfront Boat Ramp. For further information, contact Sam Perrin at Adams-Brown Recycling at 937-378-3431.

June 21 - 23 Summer Solstice Sunset Celebration. Serpent Mound. Add day events. The FOSM annual festival, celebrating the summer sunset alignment with the serpent, will be for the entire weekend this year. Visitors can enjoy vendor and educational booths or listen to lectures to learn more about Serpent Moundâ&#x20AC;&#x2122;s history, mystery and intrigue. The keynote speaker on Saturday will be noted Hopewell researcher Bill Romain. A guided sunset hike around the serpent effigy will happen both Friday and Saturday evening. In addition, a local minister will offer Sunday morning services in the shelter house. Please visit www.serpentmound.org for a complete list of speakers and the schedule for the weekend.

June 29 - 30 40th Annual Country Run for Fun-Ramblin' Relics Car Show. West Union. Adams County Fairgrounds. Event runs from 9 a.m. to 3:30 p.m. For more information, contact Kenneth McCann at 937544-5266.

July 4 Fourth of July Celebration and Lion's Club Parade. West Union.

Lineup begins at 9 a.m. Parade starts at 10 a.m. next to Olde Wayside Inn. Contact Jud Paul at 937-544-1464 or Mel Pfistner at 937-549-3331 for more information.

July 14 - 20 122nd Annual Adams County Fair. West Union. Adams County Fairgrounds. For more information, visit www.adamscountyfairground.com or call Darlene Anderson at 937-205-7141

Brown County April 21 Third Annual Brown County Tack Exchange and Horseman's Clinic. Georgetown. Brown County Fairgrounds. 11 a.m. to 4 p.m.

The proceeds will benefit Ohio Therapeutic Horsemanship.

Admission is $2 per person at the gate or $6 per car. For more information, contact Brian Attinger at 513-824-5650 or brian.attinger@yahoo.com.

April 25 â&#x20AC;&#x201C; 27 U.S. Grant Celebration. Georgetown. For more information, call 513-659-9200 or visit www.usgrantboyhoodhome.org.

May 19 Mt. Orab Music in the Park featuring Inside Straight. Mt. Orab.

For more information, visit www.mtorabmusicinthepark.com.

June 2 Mt. Orab Music in the Park featuring Phoenix Rising. Mt. Orab.

For more information, visit www.mtorabmusicinthepark.com.

June 16 Mt. Orab Music in the Park featuring OFF-R-ROCKERS. Mt. Orab.

For more information, visit www.mtorabmusicinthepark.com.

June 21 Courthouse Square Summer Concert Series featuring Chatfield Sound and Pam Noah and her Swing Band. Georgetown. 7 p.m.

June 30 Mt. Orab Music in the Park featuring The Barcodes. Mt. Orab. For more information, visit www.mtorabmusicinthepark.com.

July 13 Move on the Square. Georgetown. 9:30 p.m.

July 14 Mt. Orab Music in the Park featuring Kenny Welch Band. Mt. Orab. For more information, visit www.mtorabmusicinthepark.com.

July 19 Courthouse Square Summer Concert Series featuring Six Pac Band. Georgetown. 7 p.m.

July 28 Mt. Orab Music in the Park featuring Spearpoint. Mt. Orab. For more information, visit www.mtorabmusicinthepark.com.

June 7 – 8 Banana Split Festival. Wilmington. Clinton County Fairground, 958 W. Main St. Visit bananasplitfestival.com for more information.

July 28 Georgetown. Woodcarver/Woodworker Day, auction at 2 p.m. TeAlah Belly Dancers at 6 p.m. and Street Dance – DJ John Bellamy at 7 p.m.

July 6 – 13 Clinton County Fair. 958 W. Main St., Wilmington. Visit clintoncountyfair.org for more information.

Clinton County April 20 Helen Welch at The Murphy Theatre. Wilmington. 7:30 p.m. A native of England, she is well-known throughout the United Kingdom and the United States for her musical theatre roles and one woman shows. Take a soul-stirring journey during this intimate, sophisticated musical production celebrating the world’s legendary divas and the songs they made so famous.

Visit helenwelch.com for more information about Helen. Visit themurphytheatre.org for ticket information.

May 1 – 31 U-Pick Asparagus. Brausch Asparagus Farm, 2514 Center Rd., Wilmington. See how and where asparagus grows. Pick your own fresh asparagus. Call 937-382-2384 for more information.

May 8 – 9 Trout Fishing in America at The Murphy Theatre. Wilmington. 7:30 p.m. Ezra Idlet (guitar) stands six feet, nine inches and Keith Grimwood (bass), five feet five and one half inches. The long and short of it is after three decades of writing, recording and performing together, Trout Fishing in America can look back at a body of work that is impressive and know they are just hitting their stride. Bring the entire family to see this eclectic folk/rock band best known for family music and kid's songs. Visit troutmusic.com and themurphytheatre.org for further information.

July 12 – 15 Ohio and The Civil War: 150 Years Later. Quaker Heritage Center, Wilmington College, College & Douglas St., Wilmington. Friday and Monday 9 a.m. To 4 p.m. and Saturday 9 a.m. to 9 p.m. This traveling exhibit from the Ohio Historical Society explores Ohio's participation in the war and focuses especially on individuals' choices that impacted local communities and the course of the war. Three themes - democracy, transformation and memory are used to reveal Civil War stories that impacted Ohio in the 19th century to the present day. Through the lens of these themes, the exhibit explores topics such as civil rights, political dissent, pacifism, religion and popular culture and reveals patterns in our country's response to such topics throughout history. For more information, visit wilmington.edu/qhc or call 937-382-6661, x719. Admission is free.

Fayette County April 28 Hike for Hospice. Washington Court House. Registered hikers receive commemorative T-shirt and pizza. Sponsored by Hospice of Fayette County. Call 740-335-0149 to enter.

May 26 - 27 “Smashit” Demo Derby. Washington Court House. Event at the Fayette County Fairgrounds Grandstands. Call Fayette County Agricultural Society at 740-335-5856.

May 11 Tammy Pescatelli at The Murphy Theatre. Wilmington. 7:30 p.m.

Celebrate Mothers' Day with humor Tammy Pescatelli is a regular on the Bob and Tom Show, and in 2010 she won Comedy Central's Standup Showdown. Visit pescatell.com and themurphytheatre.org for more information.

June 14 - 22 The Pfeifer's Camp Meeting 2013. Washington Court House. Four days of family fun and devotion featuring gospel music, golfing, camping, and shopping excursions and more. This is sponsored by the Pfeifer’s Evangelist Association. Call 740-335-9641 for reserved seat tickets. General admission is free.

May 18 Julian Gargiulo at The Murphy Theatre. Wilmington. 7:30 p.m.

Receiving critical acclaim around the world, Julian Gargiulo is a classical pianist who renders the compositions of renounced masters with extraordinary passion and precision. Visit juliangargiulo.com and themurphytheatre.org for more information.

June 15 - 16 Relay for Life. Washington Court House Senior High School track.

Annual American Cancer Society fundraising event. Call Susan Sever at 740-636-9693.

June 1 Austin Walkin' Cane at The Murphy Theatre. Wilmington. 7:30 p.m. With 25 years of singing the blues in his repertoire, his mission is to sonically paint different shades of the blues. Visit walkincane.com and themurphytheatre.org for more information.

July 4 Fireworks. Jeffersonville. Event begins at dusk.

July 14 - 20 Fayette County Fair. Washington Court House. The agricultural highlight of the year, featuring demolition derbies, tractor and truck pulls, harness racing and many other exciting events.

Sponsored by the Fayette County Agricultural Society. For more information, call 740-335-5856.

Salt | May 2013 | 67

May 25 Third Annual Snappin'Asparagus & Strawberry Festival. 12 to 6 p.m. Branstrator Farm, 885 N. George Rd., Clarksville. Come celebrate the beginning of the growing season with plenty of fresh asparagus and pick your own strawberries. This is a family-friendly event where you can find fun, music and festival food by local vendors. The cost is $2 per carr. Visit www.branstratorfarm.com or call 937-203-8289 for more information.

July 3 Fire in the Sky Fireworks. Washington Court House. Event begins at dusk.

Out & About Highland County

April 19 Salt Homemakers Show. Hillsboro. Southern State Community College.

May 3 First Friday Cruise-In. Hillsboro. Uptown Hillsboro merchants are open extended hours for this monthly event. Many businesses feature open houses, sales, and displays of items from local artisans. This month;s event features a classic car cruise-in.

Additional details can be found at uptownhillsboro.com.

June 7 First Friday Cruise-In and Artisan Fair. Hillsboro. Uptown Hillsboro merchants are open extended hours for this monthly event. Many businesses feature open houses, sales, and displays of items from local artisans. This months event features a classiccar cruise-in and artisan fair. Additional details can be found at uptownhillsboro.com.

Submitted by Debbie Taylor Samantha, Ohio Debbie writes: "These are vintage male and female cardinal salt shakers ... not sure how old they are, but they are stamped JAPAN on the bottom. They have cork stoppers in the bottom."

June 15 LED-FEST. Hillsboro. Liberty Park. 1 p.m. Sixteen performing acts that range from rock bands to acoustic acts to hip hip performers to dubstep entertainers, will be showcased in the event's fifth year show.

July 4 – 6 Festival of the Bells. Hillsboro. Thursday night features Christian music artist Brandon Heath. Friday night's prime time entertainment will feature the country music band The Farm.

Saturday night's performer who closes out the festival will be country star Dustin Lynch. For more information, visit festivalofthebells.com.

July 19 – 21 Greene Countrie Towne Festival. Greenfield. Sponsored by the Greenfield Rotary Club, the event offers visitors a chance to enjoy free entertainment, explore the community's rich history, renew old friendships and make new ones. Proceeds from the festival help local organizations operate for the good of the community.

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"Smashit" Demo Derby May 24,and 25th at the Fayette County Fairgrounds.

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