Winchester Living
ClosER for you. When emergencies strike, fast matters. At Clark Regional Medical Center, we’re conveniently and centrally located among several Kentucky counties. That means you can get here fast because we’re close. We have some of the lowest wait times in the region*, and as an accredited chest pain center, our team has achieved a higher level of expertise to care for patients with heart problems.
BEING
*Faster than state and national average as found on medicare.gov/hospitalcompare
Clark Regional is an accredited chest pain center and accredited designated by the American College of Cardiology.
Check our ER wait times at Clarkregional.org
FARM TO MARKET Beech Springs offers Kentucky foods, nostalgia
July/Aug. 2018
July/Aug. 2018
BOONE Steven Caudill brings to life story of legendary frontiersman
BELONG. CREATE. THRIVE.
love where you live!
Visit downtownwinchesterky.org for info about shops, businesses, events & more!
Audibel
From the publisher
Rich history told through personal stories, photos Michael Caldwell is publisher of Winchester Living magazine and The Winchester Sun. Raised on a farm in southern Ohio and coming of age in eastern Kentucky, Mike is an avid sports fan and enjoys time with his family.
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very community’s heritage shapes its present, becoming intertwined in the very fabric of its makeup and its people’s identity. Keeping a strong connection to that past is more important than ever because it helps us stay grounded as a community and not lose sight of our roots. Certainly, the narrative of our past helps build the foundation for a better future. Although somewhat unintentionally, this issue of Winchester Living really focused on history, celebrating this rich past through some very personal stories. A perfect example of this is Steven Caudill, also known as Daniel
Boone. The Winchester native has made a living and second career as a re-enactor, bringing the legendary frontiersman’s story to life. Caudill has provided historical education for thousands of people in the decade since he began this project that has shape and enriched his own character by emulating the morals and traits for which Boone became revered. Although firmly rooted in the present and the desire to eat more healthily through locally-produced food, Beech Springs Farm market offers a glimpse of the past and is a throwback to the old time country store and the exceptional customer service that came with it. Our bi-monthly Way Back in Winchester shares just a small sampling of the great snapshots captured in the new book “AfricanAmerican Pictorial History of Clark County, Kentucky.” The Winchester Black History and Heritage Committee compiled dozens of photographs to preserve the vibrant history of Clark County’s AfricanAmerican community. We hope you enjoy this stroll down Memory Lane as we celebrate the uniqueness of Winchester and Clark County’s history. §
PUBLISHER Michael Caldwell MANAGING EDITOR Whitney Leggett EDITORIAL Fred Petke Lashana Harney CONTRIBUTORS Kendall Fletcher Kelsey White MARKETING Lana Smith Dianna Roe CONTACT US Winchester Living magazine is published bi-monthly by The Winchester Sun 20 Wall St. Winchester, KY 40391 To be added to the mailing list, email us at: info@winchesterliving magazine.com
ADVERTISING INQUIRIES 859.759.0077 Advertising rates and information are available by request. EDITORIAL INQUIRIES 859.759.0049 SEND US YOUR FEEDBACK: Mail to 20 Wall St., Winchester, KY, 40391, or email feedback@ winchesterlivingmagazine.com.
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WinchesterLivingMagazine.com
What’s inside?
IN EVERY ISSUE
COMMERCE
FEATURES
6 Way Back in Winchester
24 What’s in Store?
44 Being Boone
Pictorial history preserves photos of African-American community
Find southern casual for every size at Pickin’ Daisy’s
Clark native finds place as Daniel Boone re-enactor
23 What’s Happening?
26 Business Showcase
Events coming up this season in Winchester and Clark County
Beech Springs Farm Market offers local products, nostalgia
FOOD 54 At the Table
LIVING
In & Out BBQ serves up helpings of barbecue, faith
34 Difference Maker
60 From the Cookbook
ARTS & CULTURE
Kelly Estes find confidence, shares it directing community theater
Five recipes to brighten your day and awaken summer flavors
8 Artist Spotlight
38 Health 101
Tennessee artist finds new inspiration in Winchester
Residents tout benefits, simplicity of Whole30 program
66 Why I Love Winchester Tracey Millers talks about movement to improve community
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14 Have You Been Spotted? Winchester residents enjoy getting out on the town
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Arts & Culture | Way Back In Winchester
SNAPSHOTS
OF A COMMUNITY Pictorial history preserves photos of African-Americans in Clark County Story by Fred Petke | Photos compiled by Winchester Black History and Heritage Committee
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our years of collecting information, scanning photographs and gathering histories culminated in a new history of Winchester’s AfricanAmerican community. The “African American Pictorial History of Clark County” was published earlier this year by the Winchester Black History and Heritage Committee, with assistance from local historian Harry Enoch. The pictorial touches on about everything in Winchester’s AfricanAmerican community. There are brief biographies of notable residents from Stanley “Fess” Parker, a nationally-known bandleader who played clarinet and alto saxophone in the 1920s and 1930s, to Dr. John H. Tyler, who received a patent in 1911 for a window sash that used springs instead of putty. More recent additions included Elaine Farris, who was superintendent of Clark County Public Schools and interim commissioner for the Kentucky Board of Education, and the Rev. Henry Edward Baker Sr., the pastor of Broadway Baptist Church for 38 years and a Winchester city commissioner
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and vice mayor. The writers detail the history of Winchester’s African-American communities, from Bucktown, to Hootentown, Lisletown and Poynterville, which was developed in 1867. Poynterville was called one of Winchester’s first suburbs, consisting of 66 lots over 65 acres purchased by Wiley T. Poynter. All but one of those lots was sold to African-American families.
Beyond the histories, biographies and stories, the book is filled with photographs. Pictures feature longgone businesses like Arthur Gay’s restaurant on Washington Street, the Miller Brothers Cab Company, the Clark County Hatchery, The Digest on the corner of First and Washington streets. Pictures include the numerous schools for the community including Oliver Street, the Freedmen’s School, Howard’s Creek, Duard’s Creek and Midway Colored School. Churches get their own chapter including Broadway and First Baptist churches, Pleasant Hill, Providence Missionary Baptist, Greater St. James CME, Clark United Methodist and Gentile Pine Grove Baptist, among many others. There are photos of veterans, the Labor Day festivities through the decades, entertainers, sports figures and community snapshots. “It’s awesome,” Winchester Black History and Heritage Committee President Joyce Morton said. “It was such an awesome, awesome experience to learn about our people in Winchester.” §
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ABOVE: K through P girls’ bas
ABOVE: An Oliver Street School graduating class from the 1930s.
ABOVE: The Rev. Henry E. Baker was a civil rights activist, pastor and city commissioner in Winchester.
ABOVE: Tennie Taylor leads the Labor Day parade. LEFT: Eugene Gay holds the 1926 Harmon Field dedication plaque. ABOVE: Kenneth and Abram Huguely on the C&O track that ran through Poynterville. BELOW: The Oliver High School 1921-22 girls’ basketball team with coach E.J. Hooper.
ABOVE: The Doo-Wop Band included Carlneal Haley, Gregory Glover, Doug Mason, Victor Patton, Carl Haley, Berry Lee Haley and Dempsey Blanton.
Arts & Culture | Artist Spotlight
TAKING
FORM Tennessee artist finds inspiring new home, work space in Winchester Story and photos by Lashana Harney
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hen first walking into the long narrow building at 7 Dixie St., abstract blue, black, white and orange sculptures welcome visitors. The white walls make the statues pop, inviting visitors to take an up-close and personal look into the visual representation of Julie Warren Conn’s creative mind. Conn has never seen a stone she didn’t like — building her works out of nature’s art. The first step to any piece is getting inspired by the stone. “Every stone has its personality,” Conn said. She typically doesn’t have a concrete plan, but the concept naturally forms while she is sculpting. “Each piece becomes very personal,” she said.
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Arts & Culture | Artist Spotlight Conn works mostly with marble, but she got her start with welding and creating metal sculptures, building solid forms from flat sheets of steel for the first 10 years after college. As a diversion from welding one day, she decided to complete a sculpture of Tennessee marble, which she had roughed out using only a hammer and chisel while in college. She fell in love with the process, the work and never returned to welding. Now, she works with all sorts of stone: marble, alabaster, granite, travertine, Kentucky limestone and more. Any stone from anywhere in the world. “I love to find a stone that already has a shape to it,” she said. When Conn began sculpting with stones, she worked with busy Tennessee stones, but over the years, she’s become more of a purist. Conn was born and raised in Knoxville. She graduated from the University of Tennessee with a bachelor of fine arts degree with an emphasis on sculpting. When Conn was growing up, she had always been creative, imagining forms in tree branches, clouds and everything around her. In college and high school, Conn said she always loved art. She had never taken any formal classes in high school but decided to try it out in college and fell in love with the program. “I started at the university as a French major, and I was terrible at it,” Conn said. “I decided, well, I’ve always wanted to do art, so I went 10 | Winchester living
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to the art department. So, I did that, and after a year, I was hooked.” She had never been much of a painter nor could she draw well, she said, but Conn loved to work with her hands. Her parents were always supportive of her art, and Conn’s father was a huge influence. He was a gifted architect and engineer, she said. A book covering her early works entitled, “Julie Warren Martin: Sculptor of Stone,” was written by Carolyn Boling, the former first lady of the University of Tennessee, and published in 1993.
Over time, Conn worked and sculpted mostly in Tennessee before relocating to Oregon with her husband. She then moved to Kentucky in 2005 after her husband retired. Conn eventually opened a studio in Winchester after not having any luck finding a space in Lexington. “We always knew we wanted to come back to the south,” Conn said. “I knew so many people and had such a history in Knoxville, so we wanted to try something different to form our bond. So we moved here.” She found a fixer-upper on Dixie Street and transformed
the space into the beauty it is today. Now, Conn said she loves driving to Winchester and has found a new home here in Kentucky. Conn met her husband while he was acting chancellor at the University of Tennessee at Martin. She had been commissioned to do a statue for the campus. Conn’s first show was a museum show in Chattanooga and, for artists starting out, that rarely happens. But she lucked out, and her connections grew from there, she said. Conn also teaches art on cruise ships. Years ago, she decided she wanted to
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travel but didn’t have the means. She had read about other women teaching financial advising on cruise ships and thought she could do something similar — but with art. She started calling cruise lines, put together a portfolio and landed a gig, sailing out for a month at a time. Conn has worked from the smallest scale to statues 12 feet high. She’s had to hire assistants for the big projects. On one project, she would lie under the sculpture and grind on the piece over her. The holes in the statue were large enough to crawl through. “It’s extremely physical and very time consuming,” Conn said. The direct-carving process of working stone is hazardous, though. Recently, Conn had to run to a clinic after getting pieces of stone in her eye even while she was wearing safety glasses. “The worst part is trying to always be aware and not forget that I’m working with heavy-duty equipment,” she said. Conn said her intuition leads her
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even if others occasionally doubt the engineering, but somehow she manages to make it work. “I’ve always said that if a piece balances physically, then it balances visually,” she said. She uses various tools to remove the stone, creating multiple shapes — often making abstract, figurative shapes; other times forms take shape: a giraffe, a merman, a fin friend. Since moving to Kentucky, the horses have inspired her. She’s created a beautiful stark white horse named Stalwart and a subtle brown horse named Hotbrown. Because her pieces are abstract, she said sometimes people would
see things she hadn’t seen in her sculptures such as one statue resembling an angel — something Conn hadn’t noticed until someone pointed it out. When producing a commissioned work, Conn responds to the wishes of the client in developing an image or shape. After roughing out the stone, she spends hours grinding, sanding and polishing. Many hours are spent hand sanding as she pushes for a highly-refined, smooth finish. Whether she is creating a tabletop piece or a monumental work, it is a long, arduous process. In all, it can take months, a year, a lifetime.
“To me, craftsmanship is important,” Conn said. Looking back at the hundreds of sculptures she has created throughout her 50-year career, Conn doesn’t have a favorite piece. “They’re all my children,” she said. “And you can’t have a favorite child.” Conn still has a lot of work to do, with plans to live every day to the fullest and to keep making art because an artist is never done working. “If I’m able to do something I love to do and somebody else appreciates it, you can’t ask for anything better than that.” §
SP TTED O
YOU’VE BEEN
Petra Kraft, Frank Kraft and Tilly
Jim Sleightholm
Petra and Patrick Kraft
Elesha Weinel
Natasha Bowling
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Don Reffett
Laura Shahan and Carlos Gomez
Run for the Paws 5K The Green at BCTC May 20, 2018
Jason and Ryan Witt
Mike Schmitt and Aqua
Maggie Manley
Rueger and Taylor Tackett
Debbie Britton and Nancy Howard
Chamber of Commerce Banquet Wainscott Hall May 17, 2018
Karen and Russell Allen
Liz Elswick, Darryl Terry and Michelle Turner
Teresa Daniels and Kay Walter
Stephanie and Tanner Stambaugh
Becky Mathieu and Paul Christy
Joe F. Reed Heart Walk/CRMC Health Fair Clark Regional Medical Center May 19 , 2018
Grace Hall, Jonah Ballard and Madison Wells Lisa Edwards, Sarah Alexander, Sherry Reynolds and Joey Maggard
Carolina Taylor and Ed Mastrean
Eric Rogers and Julian Osborne
Kara Embs and Cole Adams Maier
Sandy Wells and Charles William
Jamie, Hannah and Lucas Spry Bryce, Tabatha, Bryndle and Brody Stepp
SP TTED O
YOU’VE BEEN
Nik Duff and Chris Limmenan
Clark County Sheriff Berl Perdue Jr.
Lyla Burgess
Eric and Dorothy Bryant
Jacquelyn Taylor and Becky Sharp
Sam Athy
Nick and Emily Norton
10th Annual Beer Cheese Festival Downtown Winchester June 9, 2018
Sarah Chamberlain and Lauren Haga
Carey Isaacs, Hayley Barnes and Lauren Allen
Ritchie and Jean Bell
Joseph Curtis and Victoria Lewis
Laurren Strange and Rebecca Polchinski
The Big Cheesy 5K Downtown Winchester June 8, 2018
Jenna Fitzgerald, Brianna Henry, Debbie Ward, Susan Hicks, Kathy Cheuvront and Carolyn Pace
Marty Dixon, Brooke Wasson, Paula Rogers, Danielle Keeton, Kathryn Parrish and Karen Allen
Tracy Gillespie and Terry Davidson
Emmie Comer, Lillian Perry and Amanda Perry PHOTOS BY KELSEY WHITE
Relay for Life Campbell Junior High School June 15, 2018
Rita Vanlandingham and Kelly Lisle-Mckenzie
Crystal Jones
David Barnett and Glora Patrick
Luke and Alex Wilkerson
Tiffany Gaunce and Carly Potter Diana and Steve Phillips
Jenny Turner and Joyce Haggard
Winchester living | 21
S.P.A.R.K. Recovery Rally Downtown Winchester May 19, 2018
Izzy and Gwyn Cole Lisa Coffey, Alex Leggett and Shayna Campbell
Layla Henderson and Maryssa Smallwood
What’s Happening? Upcoming events in Winchester and Clark County
JULY
JULY
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COOL HISTORY ON HOT DAYS 2 to 5 p.m. at Fort Boonesborough State Park
MOONLIGHT MOVIE NIGHT 7 p.m. at BCTC, 2020 Rolling HIlls Lane.
Special program related to history of early Kentuckyin the air-conditioned theater blockhouse. Admission to fort is $8 for adults or $5 for children.
Free showing of “Star Wars Episode VIII: The Last Jedi.” There will be vendors and food trucks on site. Other free movie nights will be July 20 and July 27.
JULY
JULY
ROCK THE BLOCK 7 to 9 p.m. on Main Street.
FAMILY MOVIE NIGHT 5:30 p.m. at Clark County Public Library
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Free summer concert featuring Kimberly Carter & Carryin’ On at the lawn of the Clark County Courthouse. Bring lawn chairs and blankets for seating. There will be children’s activites and food vendors on site.
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As part of the Summer Reading Program, watch “Wonder” as a family for free at the library.
One of the most popular Disney movies of all time will capture your heart in a whole new way: a practically perfect musical. Tickets are $15 for seniors and children or $20 for adults at leedscenter.org.
‘MARY POPPINS’ 7:30 p.m. Aug. 10, 11, 17 and 18 2:30 p.m. Aug. 12 and 19
AUG.
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SIP & STROLL 5 to 8 p.m. in downtown Winchester
STREET DANCE 6:30 p.m. in downtown Winchester
Annual wine-tasting event featuring regional vendors and deals at various downtown businesses.
Kick off the 40th annual Daniel Boone Pioneer Festival with the street dance on Main Street, featuring live local musicians.
Commerce | What’s In Store?
TOP CENTER: Emerald green and floral knee-length dress with slit sleeves, available in sizes S to L for $26.99. TOP LEFT: Yellow embroidered floral curvy dress, available in sizes 1X to 3X for $26.99. TOP RIGHT: Kids boutique-style clothing in sizes 2T to 8 for boys and girls, available for $21.99 to $28.99.
Southern casual
Pickin’ Daisy’s offers something for all ages, sizes
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here’s something special about Southern style, and at Pickin’ Daisy’s, that style is celebrated with a variety of women’s and children’s clothing, accessories, personalized merchandise, candles and more. Located at 72 S. Main St., the boutique is owned by the Harmon family, who has called Winchester home for 13 years. The boutique opened in November with an emphasis on southern casual clothing with inclusive sizes and a “if we don’t have it, we’ll get it mentality,” Charlena Harmon said. Pickin’ Daisy’s offers special orders and customization. Flat-rate shipping of $3 is also available. The boutique is open 11 a.m. to 5 p.m. Thursday through Saturday.
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What’s In Store? | Commerce
Candleberry Jim Beam candle jars in a variety of scents available in large for $25.50 or small for $14.50
Plunder jewelry selection including necklaces, bracelets, earrings and sets for $8 to $25
Girlie Girl Originals T-shirts featuring a variety of farm animals with a matching bandana, available in store in sizes S to 3X or special order for larger sizes, $16.99 each
ABOVE: Variety of distressed KBETHOS hats for $15.95 each BELOW: UK jewelry variety, available for $10 each
Commerce | Business Showcase
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FARM TO MARKET Beech Springs offers Kentucky products, nostalgia Story and photos by Whitney Leggett
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ary Beth Hendricks recalls visiting her grandmother as a little girl, stepping out the back door, grabbing an empty Ale 8 bottle and heading to the country store next door. The roadside store in the Forest Grove area of the county was built by her grandfather around 1941. “They were putting the roof on the day that Pearl Harbor was bombed,” Mary Beth said, rocking gently in a chair in the shade of the porch of that little country store more than 60 years later. The store once known as Flynn’s Grocery and Forest Grove Grocery is now home to Beech Springs Farm Market, which Mary Beth opened with her late husband, John, more than a decade ago. “The building here was a country store for years and years that my grandfather built,” Mary Beth said. “I don’t remember him, but my grandmother lived next door and rented the grocery store to different people over the years. They would buy the inventory from whoever was running it at the time and continue it as a grocery store.” Where once was sold gas, cigarettes and sandwiches, now Mary Beth sells locally-grown and Kentuckyproduced items. The store, located at 4776 Old Boonesboro Road, and the adjacent property remained in Mary Beth’s family for many years, and today, she owns the property. One of her two sons, Wiley, lives in her grandmother’s house. Her family’s roots run deep there. “I was raised there and I was married there,” Mary Beth said. “I raised my boys there and now my son lives there.” Over the years, Mary Beth rented the grocery store out just like her grandmother did. But when the last tenants moved the grocery to a nearby building, she and John decided to try something different. “Our farm is out at the end of Elkin Station Road. That’s where Beech Springs Lane is and that’s where the majority of our crops were raised,” Mary Beth said as cars whiz past on the nearby road. “We had done farmers’ markets and raised a lot of vegetables, so we decided to open a farm store.” They initially planned to raise all the vegetables and produce themselves. “It didn’t take us long to figure out we couldn’t do it
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all,” she said. A customer pulls up on a mission for one of Mary Beth’s most popular products — her homemade chicken salad. He enters through the wooden-framed screen door painted the same deep green that accents the white paneled building. With a creak of the door and a friendly, “Hello!” from Mary Beth, he purchases three containers and is on his way. Besides Mary Beth’s famous chicken salad, the tiny store is brimming with Kentucky products. The back walls are lined with glass canning jars of everything
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from cherry cobbler to bread and butter pickles, rhubarb preserves and pickled okra. A cooler carries a variety of craft sodas; there’s root beer and key lime flavors. Ale 8s are served up from a vending machine just outside the front door. Inside, wooden bins offer baskets full of fuzzy peaches, bright red tomatoes bigger than a grown man’s fist and curly white half-runner beans. From the front door, visitors catch the scent of the dozen fried apple pies kept warm in the corner. Hanging above a mantle are two photos of the country store
from decades ago in a heavy winter snow, tracks from vehicles still visible in the parking lot, an ode to Mary Beth’s grandfather. “We carry a lot of local and Kentucky-made items, a lot of Kentucky Proud products,” Mary Beth said. “We also have a lot of Clark County items like bread, barbecue sauce and seasoning mixes.” Also popular are the pimento cheese and beer cheese, she said. Perhaps as notable as the fresh foods are the friendly faces. “We really try to provide great customer service,” Mary Beth said. “We know what a lot of our
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Commerce | Business Showcase customers are looking for. Maybe they come in specifically for the chicken salad and a tomato, but hopefully, they leave with something else they’ve discovered while here. We’ll help them to the car if they need it.” Currently, the market is open from April to October with hours from 10 a.m. to 6 p.m. Monday through Saturday and 11 a.m. to 5 p.m. Sundays. Mary Beth has toyed with the idea of staying open for the winter. “A lot of our customers, particularly the ones who live nearby, would like us to be open throughout the year,” she said. “We have a lot of requests for Christmas items and I’ve made Christmas baskets in the past. The opportunity is there. It’s just a matter of if I have the energy.” As the seasons change, so do the store’s offerings. In the spring and summer, there is fresh corn, green beans and fruit, like the peaches and blackberries grown in the orchard behind the store. “That’s also a big time of year for grilling so we have people who come to us for our barbecue sauces and glazes,” she said. The warm months also bring a plethora of flowers. “When we first open in April, some of the first things we get are ferns, and those are always very popular,” Mary Beth said. “Then people love our large geraniums pots and hanging baskets. As it gets later into the summer, the selection kind of changes.” In the fall, there will be mums, pumpkins, fodder shock and decorative gourds — just in time for the annual Scarecrow Festival to
benefit STRIDE that will be hosted at the store. The festival is just one of many ways Mary Beth strives to build community through the store. For her, support from her neighbors is crucial. “That’s what our focus is,” she said. “We focus on our local customers and local people, our regulars, to grow our business by word of mouth. They might bring a visitor or a friend. We count on the loyalty of our customers and community support to keep us growing.” With that support, Mary Beth said she can continue to invest in her business and expand her inventory, offering more of what her customers are seeking. “The benefit of coming here is that most of what we offer is produced by Kentucky growers,” she said. “We try to focus on what’s available and fresh at the time. Then I’m very picky about what I bring in. I keep track and I rely on my customers a lot for their feedback. That’s how I select a lot of the products that I stock and order. I’m always looking for the next thing.” Mary Beth said she also thinks her store offers a nostalgic experience for customers. “I grew up coming down here to the store,” she said. “We’d come down here and buy Ale 8s and say, ‘charge it,’ and we’d always laugh. We knew the people that came in and had lunch, all the farmers from nearby. That’s what a lot of our customers remark on. They remember when my grandfather ran the store and it’s a reminiscent experience. It brings back a lot of memories.” §
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Living | Difference Maker
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Breaking out of her shell Behind the scenes, community theater director finds confidence and shares it with local youth Story and photos by Kendall Fletcher
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self-proclaimed introvert, 32-yearold Winchester native Kelly Estes performed on stage for one show’s running during her freshman year of high school, then vowed to remain behind the curtain. “I decided I liked backstage better,” she said. “I had more control, and I could run the shows from there.” Her love for theater started early. Her parents, when living outside of New York City, saw Broadway shows every weekend while her mother was pregnant with her. Her aunt and uncle direct university, professional and community theater in Bowling Green, and Estes often saw their productions growing up. After high school, she attended Western Kentucky University and studied theater, with her heart set on teaching it in a high school setting. “I had no teaching certificate or a master’s in education, so that’s not quite the path I’ve gone down. But this is definitely fulfilling creatively,” she said, looking around the gymnasium area of First Baptist Church, local teens trickling in for rehearsal. Estes started Winchester Players in 2015, a theater group for people as young as five years old to “whatever age would like to come and audition.” “One semester in college I worked with
Western’s children’s tour show. I saw the impact that live theater could have on children and wanted to bring that same in-school experience to Winchester,” she said. “When I moved back to Winchester from college, there were not a lot of opportunities here for theater. So I just wanted a place for community theater here in Winchester. There is so much talent here and I want to show it off.” Estes puts on a yearly children’s musical revue, one she writes alongside her brother, James. In the winter, she and the cast travel to Georgetown and within Clark County to schools to perform the revue. “When we travel, schools don’t have to get buses (and come to us) and take time away from school. We provide them with a study guide so its fits in to their curriculum,” she said. Last year, they traveled to the Clark County preschool and performed, visited classrooms, read books and ate lunch with the students. Last year was also her first time back on stage since high school in “#LOLParents,” one of her original musical revues, where she appeared for one song at the start of the show. “We had several parents that came in for one song and I joined them. It was a lot of fun. I wasn’t as nervous as I thought I would be because I had so many other things to do for the show, and there wasn’t a whole lot of time Winchester living | 35
to get nervous,” she said. Her shows are put on at Campbell Junior High School, and one of her favorites was the last adult summer show, “Bonnie and Clyde.” “It was a smaller cast, and a lot of them said it was their favorite experience. They all got to know each other, the adults mentored the teens. It was a beautiful script and soundtrack,” she said. We were a little bit more ambitious as far as sets and lights, and the way it came together, it was beautiful.” While also directing some community theater in Georgetown and working as a substitute teacher in Clark County schools, Estes puts in a lot of hours putting together each show. Her connections with her casts, though, are what she values most. “I want to create good shows on stage, but seeing a group of people come
together and create friends they wouldn’t necessarily have because they go to different schools, and things like that, that’s what I love to see. I love seeing (the shows) on stage and seeing what all I’ve worked on and giving it over to the actors. It’s really great,” she said. “I tell them, ‘It’s not my show anymore. It’s your show. You can make it great.’” Not only is Winchester Players growing, but nearby schools are picking up on the passion for the arts instilled in Clark County youth. “When I started directing in the community in 2012, other than the high school, no other schools were doing full productions,” she said. “Since there’s been more kids involved outside of their schools, they’re wanting theater inside of their schools. Having more outlets leads to more people wanting more outlets, and more opportunities in the community.”
She had one of her largest casts in the recent production of “Peter Pan.” She puts on three productions a year, but she said she’d like to do more. “The ultimate goal is having our own building and theater. First Baptist has been amazing in letting us use their facilities,” she said. “Creating an atmosphere that people want to be part of theater and a place where people feel like they belong (is another goal). I don’t want it to be a place where they feel like they have to be part of a clique or be doing shows with me for years to feel like they belong. A lot of these kids have even brought me out of my shell. They come from all different walks of life, and seeing them accept each other has opened my own mind and heart to people. “I refer to them as ‘my kids.’” §
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9 THINGS YOU NEED TO KNOW ABOUT
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Living | Health 101
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living Promises for better
Residents tout benefits of Whole30 Story and photos by Lashana Harney
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he Whole30 Program promises it will change a participant’s life. And, according to Bobbi Newell and Carolyn Pace, it keeps that promise. “This is the best thing I’ve ever done,” Newell said. “It’s a life changer,” Pace said. Newell started the program during the 2017 Winchester-Clark County Parks and Recreation’s annual Wellness Challenge. She lost weight; her pains disappeared, aches were gone. “It was one of those things you have to go in with the right attitude, right mindset and be committed,” Newell said. The Whole30 program started in 2009 and is a 30-day program in which a participant eliminates specific food groups from their diet that might be having a negative impact on their health and fitness. Sometimes these impacts aren’t noticeable until the body detoxes the particular food groups. Newell attributed aller her benefits to the Whole30 program’s careful elimination of food groups that may invoke adverse effects to the body. Newell liked the program so much so she stuck with it and has now adopted mostly Whole30-compliant and paleo eating habits. From then on, Newell started preaching the practice. She told friends, family and more. “Try it,” Newell said. “It might work ... Try to jump in with both feet.” Newell prompted Pace to start Whole30, too. Pace completed her first Whole30 in October 2017 and hasn’t looked back. Pace has multiple sclerosis, but since doing the Whole30 and exercising regularly, she has never felt better. In fact, she feels stronger.
Living | Health 101
Bobbi Newell has become a proponent of the Whole30 program after experiences multiple benefits personally.
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“I’m 55 years old with a chronic illness, and I’m in better shape than I’ve ever been in my life,” Pace said. This year, Newell taught a couple of classes about Whole30 during the 2018 Wellness Challenge. She taught her students how to focus on what you can have and not what you can’t. The rules include eating moderate portions of meat, seafood and eggs; lots of vegetables; some fruit; plenty of natural fats; and herbs, spices, and seasonings. Eat foods with few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because they’re whole and unprocessed. Pasture-raised eggs are best, Newell said. In season fruit is also best, and unsweetened applesauce is allowed, she said. Natural fats such as coconut oil, olive oil, ghee, coconut milk, olives, nuts, nut butter and avocados are permitted as well. While participating in the Whole 30, Newell said she started a lot of spices she had never used before. Most importantly, the program stresses to its participants not to step on the scale, Newell said. She said the reason for that rule is because the Whole30 is more than a way to lose weight, but instead it is a change of mind and a way to deepen a participant’s line of thinking when it comes to food. Another rule Newell said the program requires participants must not recreate baked goods or treats with approved ingredients. So, no banana-egg pancakes, almond flour muffins, paleo bread or coconut milk ice cream, she said. Doing so will reinforce cravings instead of working to curb them. Newell said her cravings are practically gone. “Before I would go grocery shopping and see some sugary sweet concoction, and I would want it,” she said. “But that craving is gone.” Participants should not consume carrageenan, MSG or added sulfites. Also on
the “no” list: dairy which includes cow, goat or sheep’s milk products; legumes including beans of all kinds as well as soy with the only exceptions of green beans, snow peas, and sugar snap peas; grains; alcohol and sugar of any kind real or artificial. Newell said participants had documented many improvements to lifestyle diseases and conditions they attributed to the Whole30 program such as high blood pressure, asthma, allergies, sinus infections, skin conditions, infertility, migraines, depression, bipolar disorder, arthritis, joint pain, thyroid dysfunction, chronic fatigue, lupus and more. Newell said she used to have severe migraines, but about two weeks into Whole30, she started getting fewer and fewer. Pace said she experienced less fatigue and has more endurance, stamina and energy. Her blood tests have improved since following the Whole30 program, having had higher cholesterol before starting. She lost weight. Newell said she had always been eating relatively healthy, or at the least, she was health conscious. However, the program still had its challenges. “At first it was challenging,” she said. She was scared she was going to forget and eat something she wasn’t supposed to, so to avoid the trouble, Newell just made the meals out of the Whole30 recipe book. “I decided I would just make their meals and not stress about what I had to eat,” she said. “I would just do their recipes.” Pace said she feared she’d forget specific rules as well, so she set out to organize a meal plan. She advises participants to buy the Whole30 guide and take notes. The website does a lot of the legwork for you, she said. It even offers a basic pantry list printout. “After a week or 10 days, it became like a game,” Pace said. “I wanted to do something different each night.” Newell said some people think participating in these programs breaks the budget, but it doesn’t. Newell said one thing she learned about
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Living | Health 101 the Whole30 was many people made excuses, brushing off the program as “too hard,” but in one of the books she read, something stuck with her: “It is not hard. Don’t you tell us this is hard? Quitting heroin is hard. Beating cancer is hard. Drinking your coffee black. Is. Not. Hard.” Newell said she heard that mantra in her head a few times over the first week of doing the program. All you have to do is eat, Newell said. Eat a full meal. “A friend of mine he went on the Whole30, and he would put pictures on Facebook of his breakfast, and it’d be like eggs and a couple of pieces of bacon. Well, yeah, you’re going to get hungry,” Newell said. “He goes, ‘Yeah, I’m always hungry.’” Newell said the key is remembering not to have a diet mentality where you typically won’t eat much, but with the Whole30, you’re supposed to eat sizeable, compliant meals. “(My husband) would say, ‘How can we be losing so much when we’re eating all this food all the time,’” Newell said. Newell said she thinks some people struggle with the program because they can’t fathom giving something up. For Newell, though, she and her husband focused on what they were gaining. “We both saw results so quickly,” she said. “That made us more excited. Like, let’s see what’s next. I put on skinny jeans that I hadn’t worn in three years. “Three years.” Pace has found an appreciation for vegetables such as parsnips and brussel sprouts — foods she dared not eat before. She loves cooking more than she used to and has learned to enjoy grocery shopping. Her spice drawer has more than doubled. “I found different recipes where it’s really tasty, and now it’s some of my favorite things to eat,” Pace said. Some of Pace’s favorite recipes include a beef and broccoli stir-fry, cashew chicken and coconut cauliflower. She especially enjoys recipes out of the Whole30 “Fast and Easy” recipe book. “A lot of the hang-up was that Whole30 is time-consuming,” Pace said. “You have to shop, shop, shop. You have to do it, but the fast and easy recipes give you so many different options. And they truly are fast and easy.” Now, Pace and Newell want to get a community group started to encourage others and support others following the Whole30 program. “Now that I’ve lived it, I want to share it,” Pace said. Pace said she hopes the Whole30 program empowers others like it has her, especially those with a chronic illness. “This is the way we were meant to eat.” § 42 | Winchester living
PIÑA COLADA CHICKEN FROM ‘WELL FED 2’| xxxxxxxxxx XXXXXXXX Serves: 2 to 4 | Prep: 15 minutes| Cook: 35 minutes | Whole30-compliant INGREDIENTS — 1 pound boneless, skinless chicken breasts or thighs — 3/4 teaspoon salt — 1/2 teaspoon ground black pepper — 1/2 tablespoon plus 1/2 tablespoon coconut oil — 1 medium onion, diced (about 1 cup) — 1 medium green pepper, diced (about 1 cup) — 1 medium red pepper, diced (about 1 cup) — 1 teaspoon arrowroot powder — 1 cup canned chunk pineapple (packed in its own juice), drained — 2 cloves garlic, minced (about 2 teaspoons) — 2 teaspoons jerk seasoning — juice of 1 lime (about 2 tablespoons) — 1/4 teaspoon vanilla extract (omit for Whole30) — 1 cup canned, unsweetened coconut milk
INSTRUCTIONS Cut chicken into 1-inch cubes. Heat a large, non-stick skillet over medium-high heat, about three minutes. Add 1/2 tablespoon coconut oil and allow it to melt. Brown the chicken — cooking in batches, if necessary — until golden all around, about three to five minutes per side. Remove the chicken from the pan as it browns and place in a bowl to catch the juices. To the pan, add 1/2 tablespoon coconut oil. Sauté the onions, peppers and arrowroot until the vegetables are just-tender, about five minutes. Add the pineapple chunks to the pan; stir-fry until they begin to brown, about three minutes. Add the garlic and jerk seasoning, stirring until fragrant, about 30 seconds. Add the lime juice and stir, scraping up any brown bits stuck to the bottom of the pan. Add the vanilla and coconut milk, stirring to combine. Place the chicken in the sauce and pour in any accumulated juices. Bring to a boil, then simmer, uncovered, until the sauce begins to thicken, about five minutes.
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Features | Being Boone
BEING
BOONE Clark native finds place as Daniel Boone re-enactor Story and photos by Lashana Harney
Winchester living | 45
Features | Being Boone
W
hen Steve Caudill discovered he was a descendant of Daniel Boone’s brother, Squire Boone Jr., in 2006, his life’s journey took a turn. From then on, Caudill, a Winchester native, was fascinated with Daniel Boone’s history and dedicated his time to work as a living historian. “My sixth grandfather, Matthew Caudill, married a girl named Sarah Webb,” Caudill said, tracing his family tree. “Sarah Webb was the granddaughter of Daniel Boone’s brother, Squire.” Over the past decade, Caudill has portrayed frontiersman Daniel Boone all around the country at festivals and various events. In 2014, he was named the official Daniel Boone re-enactor for The Boone Society in its programs and plans. Caudill also has a Daniel Boone of Kentucky VIP group Facebook page that has garnered more than 8,000 followers. Caudill uses the page to share items up for sale, give short history lessons and let people know what he is up to as the legendary figure. After Caudill graduated from George Rogers Clark High School in 1981, he left for the U.S. Army. Upon returning, he went to Eastern Kentucky University and studied police administration. In 1986, he became a police officer with the Winchester Police Department and spent 23 years with the department until he retired in 2006. Caudill developed a show called the “Facts and Myths of Daniel Boone’s Life,” and began traveling around the country. “I wanted to dispel the difference in the Hollywood Daniel Boone that we all grew up watching in the 1950s and ‘60s
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Features | Being Boone
“We live in a world that people will say to one another ‘I love you as long as you believe like me,’ and that’s not unconditional. Unconditional love is ‘I love you and accept you for who you are, exactly where you’re at, as long as you allow me to do that.’ That’s the message we take across America.” — Steven Caudill
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50 | Winchester living
Being Boone | Features
like Fess Parker and actually who he was,” he said. Caudill said Boone was not the man Hollywood sometimes portrayed him to be. He was a devout husband and father, he said. And he never wore a coonskin hat or fringe. “He would never wear a dead animal on his head,” Caudill said. Daniel Boone and his wife, Rebecca, had 10 children, two of which were killed by Native Americans, another died after childbirth. Out of seven children who lived on, there were 64 grandchildren, and so on. Caudill has traveled more than 25,000 miles as a living historian. This year, he is headed to about 16 different states including Maryland, New York and Florida. Outside of his programs, Caudill said he also
sells historically-accurate props and costumes. Some props have made their way to movie sets such as “Pirates of the Caribbean” and “Sleepy Hollow.” “I can make a good living doing Daniel Boone,” Caudill said. “But I make a serious living doing Daniel Boone, sitting up tents at historical sites all across America selling stuff that Boone would have had.” Caudill’s company has an entire copyrighted product line. Everything Caudill wears for his history programs he also sells in the shop. Caudill said his company is especially noted for their colonial shoes. “We’re probably the biggest supplier of colonial shoes in America right now,” Caudill said. Caudill made connections through his travels
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that have made authentic products for his company. He also went to historical sites and museums to photograph the evidence left from that period to refer to when necessary. It’s important to be authentic, he said. “Everything that I wear in my show can absolutely be documented that we know Boone wore,” Caudill said. “That’s how serious it is.” Everything is historically-accurate. From the silk ribbon, the hat, the shoes, the hair and lack of facial hair, the eyewear to even the way he acts among ladies, Caudill is Boone through and through. So much so, some people have said he has become more like Boone over time, both in appearance and manner. “It’s like I am Boone,” he said. Caudill said he loves being in the heart of Boone Country. “When I was in New York, a man in the audience said ‘How far do you live from Clark County, Kentucky?’ And I said, “Well, I live in Clark County, Kentucky,’” Caudill said. “He’s like ‘no way.’ He was wanting to talk about Strode Station because he had ancestors that had lived 52 | Winchester living
in Strode Station.” On the day to day as Daniel Boone, Caudill spends much of his time scheduling appearances, answering emails, picking up calls and keeping his Facebook page up to date. Caudill said he owes his success to God. “Fifteen years ago, we said we will do this for your glory,” Caudill said. “We will give this company to you. We did that out at Stoneybrook, and the growth has been phenomenal.” In his travels, Caudill wakes up on historical sites — sites that 300 years ago created the essence and foundation the American people know today. “I’ve walked the path of where our forefathers have to make this what we call a free nation of America,” Caudill said. And he has made a living doing it. “I think that’s what drives me to be a patriot,” he said. “You can’t do what I do for a living and not be a patriot.” Much like Boone himself, Caudill tells the story of a man who escaped the religious persecution of the Quaker faith in 1779, traveling from North Carolina through the Cumberland
Gap up through what is today the Daniel Boone National Forest before settling in the Bluegrass. He shows others the historical significance of 400 Shawnee warriors marching across Clark County to face the settlers. He talks about Boone’s death in Missouri and how his bones were transported to Kentucky years later. And Caudill does what he does to keep Boone alive. “The sacrifices were horrendous for the founding of this Commonwealth of Kentucky,” Caudill said. But being Boone is more than a job. It’s about the journey — Boone’s, Caudill’s, everyone’s — and its purpose. And everyone’s journey is different, Caudill said. For Boone, it was finding freedom. For Caudill, it’s leaving a legacy of love. At the end of each show, Caudill imparts wisdom to his audience. “We live in a world that people will say to one another ‘I love you as long as you believe like me,’ and that’s not unconditional,” Caudill said. “Unconditional love is ‘I love you and accept you for who you are, exactly where you’re at, as long as you allow me to do that.’ “That’s the message we take across America.” § Winchester living | 53
Food | At the Table
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A mix of sauce and the cross A XXXXXXXX | xxxxxxxxxx
Restaurant owner serves up helpings of barbecue, faith Story and photos by Kendall Fletcher
t the corner of East Broadway and North Main streets, white smoke curls upward and downward to the rhythm of the wind, carrying with it the sweet smell of barbecue to any passersby. A large, black smoker pumps out the inviting scent all day, the aroma reminiscent of a festival surrounded by food trucks serving up smoked pork and ribs. A tall man with a bright smile and a ball cap that reads “Pitmaster BBQ. The wood makes it good” greets you when you enter In & Out BBQ, located in the corner building that has had many names. The man is part-owner Kenny Allen, and he has been established in the location for a little more than a year. The way he found the place is as simple as the eatery’s no-frills décor: God pointed him and his business partner, Johnathan Stidham, in the direction of Winchester. “God led me to move (here). We’re ministers, and we heard from God, and we were obedient to that,” Kenny said.
Food | At the Table
The two also opened Ignite Church just next door to the restaurant, where Stidham is the preacher. Stidham operates about 12 churches, Allen said, and he calls him “Apostle John.” “He’s the apostle behind the scenes, but he’s always helping me,” he said. “I’ve always had a dream to run a restaurant business. I’ve worked under people who have trained me up, and God opened up the door and I’m running the business now. That was all preparation. Everything has to first be in preparation.” And part of his preparation was growing up in Hazard, in backyards at cookouts and as he got older, grilling hot dogs and hamburgers for 20 to 30 people at a time. “I heard God say, ‘It’s time to start selling it.’ I always put God first in everything I do in life,” he said. “I was always so humble with giving it away. You get back what you give away. The Bible says in Matthew chapter 6, ‘Seek my righteousness and everything will be added.’ It added this business and everything around me, and I thank God for that.” With a familiar design over the front door, Allen said they recruited nearby Cartwright Designs to create their signs. The location has kept its diner feel, with a lineup
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of bar stools at the counter, bright green and yellow booths and classic squeeze-bottles filled with barbecue sauce within close reach on the tables and bar. The sauce steams in a large stainless-steel pot on the stove. Fresh potatoes are stored in Ale-8-One boxes behind the counter, and unassuming white plates and small blue bowls tower in stacks. A 25-cent machine stands near the entrance full of colorful gumballs. And, what might be most telling of the restaurant’s owner is the worn Bible spread open on a back table, its creased pages revealing a well-read book, lying next to a pair of red reading glasses. “Matthew 4:4, ‘Man shall not live on bread alone, but on every word that comes from the mouth of God,’” Allen reads from his Bible. “You come in here and eat, but you can’t just live off ribs and pork. We need the word of God to live on. We need physical and spiritual food.” He takes pride, though, in the number of people he has given that physical food. People from all over the world have walked through the door for some southernstyle barbecue. “We’ve almost fed the whole United States,” he said. “We haven’t (had anyone from) Canada. I believe we
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In & Out BBQ 1 N. Main St. Winchester 859.492.2493 Hours of operation 6 a.m. to 3 p.m. Tuesday to Saturday
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mark who has visited).” As for the local crowd, Allen said the restaurant has been well-received. “People have told me it has been a blessing,” he said. “The community has been behind me.” On the menu at In & Out BBQ are pulled pork sandwiches, burgers, cheeseburgers, Philly cheesesteaks, brisket sandwiches and ribs, the latter being the restaurant’s specialty. Meats come with sides of homestyle fries, green beans, corn on the cob, coleslaw, baked beans or potato chips, and they also offer a kid’s meal of a hamburger or hot dog with fries and a drink. They’re now serving breakfast, including eggs, sausage, bacon, biscuits and gravy, toast, hash browns and, as advertised in the window, the biscuit brisket. What initially draws people in is the smoker that sits just out front near the curb, where Kenny cooks all the restaurant’s meats. “People walk up and down the street and look at that. That’s an advertisement. What makes my food good is the wood,” he said, pointing to his hat. “The wood makes it good.” What’s also good are the reviews, which he proudly scrolls through on the restaurant’s Facebook page on his
phone. The reviewers certainly rave about the tasty and tender barbecue and fresh sides, but they also speak highly of Allen’s friendly demeanor and the restaurant’s inviting atmosphere. “People start talking when they come in. We get caught up in their accents, or people from out of state say things like, ‘This is better than brisket in Texas,’ and it’s a conversation thing,” he said. “It’s like family. People enjoy their time here. They love it. They go out with a smile on their face. Our goal was for them to come in for food and a word.” Allen said his favorite part of downtown Winchester is the people, and he’s excited to be part of the area’s revitalization. “Things are getting ready to be restored again. The community is going to come in unity, and there’s opportunity in unity,” he said. “People are looking for realness. The Bible says, ‘Love the Lord with all your heart, mind and soul’ and ‘Love your neighbor.’ Who is your neighbor? Everyone. When they walk in here, they get love, and get encouraged. So I present myself to God every day to be a living sacrifice and to be a man of business. That’s important in the marketplace: being about God’s business. I Winchester living §| 59 think it needs to get back to being about God’s business.”
5
new recipes to
brighten & awaken summer flavors
en
From the Cookbook | Food
PEACH SMOOTHIE INGREDIENTS — 2-1/2 cups unsweetened almond milk — 1/2 frozen banana — 3/4 cup sweet potato puree — 3 cups frozen organic peaches — 1/4 teaspoon freshly ground ginger — 1/4 teaspoon cinnamon — 1 scoop collagen powder — 1 to 2 tablespoons apple cider vinegar INSTRUCTIONS In a blender, combine almond milk, banana, sweet potato puree, peaches, ginger, cinnamon, collagen powder and apple cider vinegar. Blend until smooth and serve immediately.
Winchester living | 61
Food | From the Cookbook
CHERRY LAVENDER SPRITZER INGREDIENTS — 4 cups pitted and halved sweet cherries — 2 cups water — 3 tablespoons lavender — 2 tablespoons sugar — 6 sweet cherries with stems — 6 sprigs lavender blossoms — Club soda
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INSTRUCTIONS In a small saucepan, combine cherries, water, lavender and sugar. Heat mixture until it begins to boil. Remove from heat and allow mixture to cool completely. Strain and reserve liquid. For each drink, combine four ounces cherry-lavender mixture and four ounces crushed ice in a tall 12-ounce cocktail glass. Top each with club soda. Garnish each drink with one cherry with stem and one sprig lavender blossoms. To make an alcoholic version, shake or stir strained cherry-lavender mixture and ice with nine ounces of vodka. Strain into am eightounce martini glasses, top each with club soda and garnish each with one cherry with stem and one sprig lavender blossoms.
HAWAIIAN HAM SKEWERS INGREDIENTS Hawaiian Glaze: — 1/2 cup ketchup — 1/2 cup pineapple juice — 2 tablespoons brown sugar — 1/4 cup reduced-sodium soy sauce or tamari — 2 garlic cloves, minced — 1 tablespoon ginger root, minced or grated Ham Skewers: — 4 to 6 skewers — 1-1/2 pounds Smithfield ham steaks, cut into 1-1/2 to 2-inch squares — 1 large red onion, cut into eight wedges, root end intact — 2 to 3 sweet bell peppers, cut into 1-1/2 to 2-inch pieces — 1/2 fresh pineapple, cored and cut into 1/2-inch thick slices — 4 ounces fresh button or crimini mushrooms, halved (optional) — 1 green onion, thinly sliced, for garnish INSTRUCTIONS To prepare glaze: In a small bowl, whisk ketchup, pineapple juice, brown sugar, soy sauce, garlic and ginger root until combined; reserve, refrigerated, for up to three days. Heat grill to medium-high. Skewer ham, onion, bell pepper, pineapple and mushrooms by alternating pieces and brush with about one-third of glaze. Grill eight to 12 minutes, or until slightly charred and vegetables are cooked as desired, turning as needed. Glaze skewers about halfway through cooking and again before serving. Garnish with green onion.
Food | From the Cookbook
EASY CHEESY BURGERS INGREDIENTS — 2 pounds lean ground turkey — 1 teaspoon kosher salt — 1 cup shredded mozzarella cheese — 1 cup shredded cheddar cheese — 8 hamburger buns, warmed — Condiments of choice INSTRUCTIONS Heat grill or griddle to medium heat. In a large bowl, gently combine ground turkey and salt. Shape ground turkey into eight balls. Cover with plastic. Mix mozzarella and cheddar to create eight piles of shredded cheese, each between 1/4 to 1/3 cup. Grill patties 12 to 15 minutes, or until cooked through. Place on aluminum foil-lined baking sheet. Top patties with shredded cheese and place under broiler 3-5 minutes; cook until cheese is bubbly. Place patties on warmed buns. Add condiments, if desired. 64 | Winchester living
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CAPRESE OMELET INGREDIENTS — 2 teaspoons olive oil — 1 large egg — 2 large egg whites — 3 tablespoons fat free milk — 1/2 beefsteak tomato, sliced — 1/4 cup lowfat shredded mozzarella cheese — 1 tablespoon fresh basil, chopped — 18-ounce glass of milk INSTRUCTIONS Heat olive oil in a large nonstick pan over medium heat. Beat eggs and three tablespoons milk
together in a small bowl until well mixed. Pour egg mixture into heated pan, swirling the pan until eggs cover the bottom. Allow the eggs to set and no visible liquid remains, about two to three minutes. After the eggs have set, arrange the tomatoes, cheese and basil on one side of the eggs. Using a spatula, carefully fold omelet in half, bringing the egg portion over the filling. Remove omelet from pan and serve with remaining 8-ounce glass of milk.
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Why I Love Winchester ‘There is a movement to make our community better’
F
or the last four and a half years, Tracey Miller has been the president of the Winchester Council for the Arts and helped guide the restoration of the 94-year-old Leeds Center for the Arts in downtown Winchester. The Laurel County native moved to Winchester 23 years ago from Lexington, where she and husband James attended college. They have raised two daughters, Ellie and Tessa, while livimg in Clark County. For Tracey, Winchester has not only been a great place to raise her own children, but to see the impact the arts have had on hundreds of other area youth, particularly through programming at Leeds. “Working with children is such a gratifying experience because they keep me grounded,” she said. “They make me realize what’s important because they are so innocent and real. They will tell you if there is something that they want to do or want to say and they have such open hearts. I think we all could use some of that in our everyday lives.”
WL: What do you love most about Winchester? TM: I think the most important thing I find so lovely about living here is there is such a sense of community in terms of people always willing to help those in need. From a personal standpoint, it is great because you can sit on your porch, people drive by and wave at you and they talk to you. It truly is very much a front-porch community. I have made lifelong friends since moving to Winchester. It’s a place where I feel there are so many
66 | Winchester living
Tracey Miller is president of the Winchester Council for the Arts.
people I can call at any given time, day or night, and say, ‘Hey, I need such-and-such,’ and they would make it happen. WL: What is your favorite thing about Winchester and Clark County? TM: Right now, I love that there is such a movement to make our community better, particularly downtown. There are so many individuals who are interested in making downtown a beautiful place that engages individuals. I’ve had the opportunity to be part of that these past three years and we’re seeing the fruits of our labors. I think there’s an explosion downtown of people buying places and renovating and being creative about downtown. Now, on North Main, we are branding ourselves as the arts district. I’m a big proponent of the arts. I’m going to shamelessly say I love Leeds theater. How many communities can say they have a place that is 94 years old and still in business?
WL: How did you get involved with Leeds and the arts? TM: I have volunteered for various different non-profits in town so I have always been community service-minded. Both of my children danced with Miss Fara Tyree at Leeds when they were babies up until middle school. I watched my children grow in confidence and composure and maturity through those days dancing. My youngest went on to do theater with Lexington Children’s Theater and I realized the arts can really give children a sense of confidence and a sense of belonging. Sometimes, arts kids feel like they don’t belong in the mainstream school. They aren’t drawn to sports, they’re not drawn to a lot of things other children are, so this gives them a creative outlet they wouldn’t otherwise have. When the theater fell into disrepair, there was an opportunity for me to come on the board. I met these other wonderful individuals and they decided they wanted to save the theater no matter what. We built this beautiful thing with the help of the community we hope will continue for many, many more years. WL: What do you love most about your role as president? TM: I think we get to play a part in allowing people to experience art that puts everybody in the audience on a level playing field. It doesn’t matter what your ethnicity or your socioeconomic background is, we can all come together in a unified space and share experiences and maybe walk in other people’s shoes. How many people get to say that they watch an audience respond to magic on stage and respond and engage in art and enjoy themselves for a few hours out of their day? And the kids. §
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FARM TO MARKET Beech Springs offers Kentucky foods, nostalgia
July/Aug. 2018
July/Aug. 2018
BOONE Steven Caudill brings to life story of legendary frontiersman