SPRING 18
GAT CREEK | EXPERIENCE CAPON BRIDGE | DINING IN WHEELING
50g+ s to
Th i n RINK D & T A E ow Right N
From handcrafted COCKTAILS to HERITAGE HOGS to homegrown ENTREPRENEURS, it’s time to
Spring Forward
VOLUME 11
â—†
ISSUE 1
Spring 2018 NIKKI BOWMAN
features
72
80
90
The Restorationists
Roots Run Deep
Reduce Speed Ahead
Allegheny Restoration and Builders of Morgantown practices deep preservation in West Virginia and on the national stage.
The roots of Gat Creek furniture run deep, but its branches reach across the world.
The tiny and unassuming town of Capon Bridge lives larger than census numbers would indicate.
wvliving.com 5
VOLUME 11
◆
ISSUE 1
36 53
28 16 42 Local Flavor The secret to 1863 Grill’s cinnamon rolls? Lots of butter.
43 Restaurant Take a trip around the
18 discover 14 Folk Charleston native Eleanor Gould on gardening for Thomas Jefferson.
45 22 10 Things In honor of our 10th year,
we’ve put together a list of “tin anniversary” gift ideas. Hint hint.
world—and never leave your seat—at Alfredo’s Mediterranean Grille and Steakhouse in Charles Town.
45 This Mixology master Josh Graham offers cocktail recipes sure to impress your dinner party guests.
live
23 Made in WV Morgantown’s City Neon is
53 Local Creekside Farm in Shepherdstown
25 Shop Arts & Treasures seeks to make
57 Creatively Clay County Schools is training
climbing—no experience necessary—at NROCKS.
26 Artist Anne Rule-Thompson is creating
65 Away A product of chance and vision, this
16 Outdoors Fayetteville’s Appalachian
28 Shop Ella & Company in Thomas has a little
THINK SPACE is a conference space like you’ve never seen before.
16 Adventure Experience the thrill of rock
Outdoor Film Fest puts big action on the big screen.
17 History Rediscovering Wheeling’s own Coney Island.
18 Event The second annual West Virginia Craft Brew Festival is sure to be a blue-ribbon event.
keeping the lights on.
Grafton a destination unto itself.
community at Rivers Studio & Gallery in Bolivar. bit of everything.
32 Town It’s time to give South Charleston its due.
taste 34 Maker You’ll want to hide these church-
18 The Next Big Thing Freaky Frank’s
made chocolate eggs—and eat them all yourself.
20 Book From racy romance to young adult
36 Town Our top 10 picks in Wheeling. 38 Libations Coasters so cool you won’t
Custom Tackle is the lure that fish can’t resist.
novels, Martinsburg’s Jennifer Armentrout does it all.
20 Hangouts Get to know actor Josh
Stewart’s Webster County stomping grounds. 6 wvl • spring 2018
want to put your drink on them.
40 Vittles An Italian-made extra virgin olive oil with a West Virginia connection.
has created a new heritage hog breed. a generation of entrepreneurs.
getaway outside Union is becoming a favorite Monroe County destination.
68 Out Loud A Grafton businessman draws on his roots.
in every issue 8 Editor’s Letter 10 Letters to the Editor GAT CREEK | EXPERIENCE CAPON BRIDGE | DINING IN WHEELING
ON THE COVER The charming Farmer’s Daughter & Butcher in Capon Bridge lends itself to Instagram photos. Photo by Nikki Bowman
SPRING 18
15 Something New Great Expectations
50+
Things to INK EAT & DR w Right No
From handcrafted COCKTAILS to HERITAGE HOGS to homegrown ENTREPRENEURS, it’s time to
Spring Forward
editor’s letter I raided the family albums for a photo of me selling tadpoles, but alas, my parents didn’t find that photo-worthy. My mom said, “Remember, we didn’t carry cameras in our pockets.”
“I’m not here by apology. I’m here by choice.” alex reneman
My
favorite quote from this issue: “I’m not here by apology. I’m here by choice.” Alex Reneman of Mountain Leverage in Grafton is a great example of an entrepreneur who is not only making a difference in his community, but is doing so through work that extends beyond our state lines. That seems to be a theme through this issue. From Alex’s inspirational story (page 68) to Allegheny Restoration’s significant work nationally (page 72) to Gat Creek’s (page 80) astonishing transformation of a traditional manufacturing model that now exports to 28 countries around the world, West Virginia companies are growing, employing more people, and making a difference. I’ve thought a lot about his comment, “I’m not here by apology.” I don’t know about you, but I agree with Alex, and I think it is high time West Virginians stopped apologizing. We are more than a ranking, and we are more than a stereotype. Two years ago, we created a campaign called The Struggle to Stay. Our mission
8 wvl • spring 2018
was to identify the issues that cause people to leave the state so that we could better understand how to solve the problem. It wasn’t to create a platform for complainers— its purpose was to give those who were feeling disenfranchised a platform for their frustration, so as a state we’d have direction for change. I called Scott Finn at West Virginia Public Broadcasting from the front porch of my home one evening and told him about the concept. Public Broadcasting ended up joining us as we launched a social media campaign that quickly went viral. They even ended up securing a grant to further pursue the idea with a regular segment titled “The Struggle to Stay.” Clearly, we touched a nerve. Why do some struggle? After all was said and done, there were three issues that were most prevalent—lack of good-paying job opportunities, lack of progressive leadership and vision, and lack of diversity. But one resounding statement that we heard over and over was, “I want to remain, but ….” So in response, we are launching part two— and this campaign is called Reasons to Remain.
What are the reasons to remain in West Virginia? We want you to share your thoughts. And yes, I might just summon my Southern Baptist upbringing and deliver a sermon—and you can, too. Need inspiration? Look no further than this magazine. Every story highlights reasons. Look at what’s happening in the tiny town of Capon Bridge (page 90). Or what Gat Caperton has built in Berkeley Springs. Or what Allegheny Restoration and Builders has done over the last 30 years—restore not just many of West Virginia’s important structures, but also some of the country’s most significant historic places. Or why folks like Greg and Amy Byrne bought a farm outside Shepherdstown to breed hogs. Despite negative national press, we are doing some things right. As a Clay County native, I am thrilled with Clay’s school system’s efforts to give every child some form of entrepreneurial education. Read about the EntreEd program and its successes on page 57. I can’t help but think that I, as a child, would have been greatly served by this program. Maybe my tadpole-selling and rock-painting ventures would have taken off. It is time to change our attitudes. Instead of focusing on the negative, let’s look at all the wonderful aspects of living and working in West Virginia. Let’s focus on what we are doing right. Learn from that. Lift those up who are making our state better each day. Reward local businesses and help them grow. And in case you are wondering, my second favorite quote from Alex is: “You might walk in here and think, man, these are a bunch of hillbilly hippies, sitting around the fire singing ‘Kumbaya’, talking about love. And that’s true. But when the battle starts, look out. You don’t want to be on the other side ….” Preach it, brother.
nikki bowman, Editor Follow us on
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letters to the editor
WINTER 17
VINTAGE LADY | GERMANY VALLEY OVERLOOK | SWEET TREATS
W intry
YOUR
100 +
Faves for
BEST IN THE STATE
✚ Meet Our West Virginian of the Year BRANDON DENNISON
wondcrs
Celebrating a Do-Gooder
We received many positive comments about Amelia Knisely’s story about attorney Sam Petsonk (“Speaking for the Homeless,” Winter ’17), who represented the Charleston homeless community in a case against the city.
10 wvl • spring 2018
Thank you Amelia Knisely and WV Living for covering this important story. The Law Center was happy to support Mountain State Justice in fighting for the rights of people facing homelessness. national law center on homelessness and poverty, via Twitter This is a sad but wonderful outcome article. I know Attorney Petsonk’s family. They are a special, kind, loving family. This article warms my heart. I pray it will be the beginning of something big for the rights and respect for the homeless. One person can make a phenomenal difference. Thank you Sam. God bless. ann mixter, via wvliving.com
West Virginian of the Year
Readers were also excited about our selection for the inaugural West Virginian of the Year, Brandon Dennison of the Coalfield Development Corporation (“Revisioning Appalachia,” Winter ’17). Extremely proud of Brandon Dennison of Coalfield Development Corporation, one of our 2015 Innovation Prize awardees, has been named “West Virginian of the Year” by WV Living. jm kaplan fund, via Twitter
“Proud to call this true visionary my friend.” ethel hornbeck
Wonderful feature on Brandon Dennison’s work in this month’s issue. Bravo to this man with a method! Should be a Methodist but a good Presbyterian will do. sarah blizzard robinson, via Facebook Congratulations to Brandon Dennison for being selected as WV Living magazine’s inaugural West Virginian of the Year. We are proud to be working with Coalfield Development Corporation on several projects to improve the lives of southern West Virginians, and we’re so happy to see this amazing organization getting the recognition it deserves. edward tucker architects, inc., via Facebook Honored to work with Coalfield Development Corporation. Congratulations Brandon! You are amazing! kingery & company, via Facebook This is hope … sidney pollan, via Facebook
letters to the editor
The Real Deal
Nice article! Christian Lopez (“Music City Meets Martinsburg,” Winter ’17) is the real deal. He has the rare quality of being super talented and very humble. He cares about regular people, and his songs reflect a wisdom beyond his years. He is the real deal! jim cummins, via wvliving.com
Best Virginia
We love showing off this great state (and the great people who live here), and we’re honored to be included on a list (“Best of West Virginia,” Winter ’17) with some of the most talented folks in West Virginia. Thank you, WV Living magazine! the oberports, via Facebook
Just Doin’ Our Job
Nikki, I just received an order for ornaments that you showcased in the magazine (“State of Giving,” Winter ’17). Thanks so much! I really appreciate it! denise lopez, studio d pottery, via email
A Pleasant Surprise
M
Nikki, my husband and I want to thank you for such a wonderful story in WV Living (“Don’t Overlook,” Winter ’17). I didn’t realize it was just about my cabins. My husband opened it up and said “Wow! I know where that is! How did that get in this book?” He did not know anything about it. If you got that kind of response from him, who sees Cabin 2 every day, I am sure your readers will enjoy it even more. luci raines, via email
Don’t Overlook Germany Valley Overlook Cabins is a scenic place to rest your head after a day of outdoor adventure. written and photographed by nikki
bowman
Wonderful White Grass
White Grass Cafe vegetarian chili (“Frozen Skiers, Fresh Food,” Winter ’17) is a taste of my childhood. I go back as often as I can. They also catered my wedding, and everything was excellent! krista baumgardner-tetrick, via Facebook Every time I visit the Canaan Valley, which is not as often as I’d like, I stop in here. And I don’t ski, and I do my snowboarding in the backcountry. Bravo to this lady and the stupendous food she creates. ted moore, via Facebook
Let us hear from you. We want to know what you think about the magazine, and we’d love to hear your suggestions. wvliving.com 57
Email: info@newsouthmediainc.com Call: 304.413.0104 Mail: 709 Beechurst Avenue, Suite 14A, Morgantown, WV 26505 Take WV Living with you:
wvliving.com 11
VOLUME 11, ISSUE 1
Published by
New South Media, Inc. 709 Beechurst Ave., Suite 14A Morgantown, WV 26505
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wvliving.com
EDITOR
Nikki Bowman, nikki@newsouthmediainc.com
ART DIRECTOR
Carla Witt Ford, carla@newsouthmediainc.com
MANAGING EDITOR
Zack Harold, zack@newsouthmediainc.com
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Pam Kasey, pam@newsouthmediainc.com
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OPERATIONS MANAGER
WEB AND SOCIAL MEDIA MANAGER
CONTRIBUTORS
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Allison Daugherty, allison@newsouthmediainc.com Julian Wyant, social@newsouthmediainc.com Jennifer Gardner, Lori Kersey, Jeanne Mozier, J. Kendall Perkinson Nikki Bowman, Carla Witt Ford, Zack Harold
Demi Fuentes Ramirez
INTERN
Becky Moore, becky@newsouthmediainc.com
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Jeremiah Raines, jeremiah@newsouthmediainc.com Bryson Taylor, bryson@newsouthmediainc.com Subscription rate is $20 for 4 issues. Subscribe at wvliving.com or call 304.413.0104.
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new south media publications Celebrating West Virginia’s Wonder Women fall 16
FALL/WINTER 2016
When Adversity Strikes, West Virginians
STAND TALL FANTAST WAYS IC TO EXPERIE NCE
FALL
A TRIBUTE to the TOWNS DAMAGED by the FLOODS
✚ Visit HISTORIC MONROE COUNTY
✚ HIKE & BIKE HARPERS FERRY with SENATOR CAPITO
ock S olid
From Dolly Sods to The Greenbrier, your complete resource for stunning wedding venues in the Mountain State.
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12 wvl • spring 2018
Discover WEST VIRGINIA IS A PL ACE OF BOUNDLESS DISCOVERY. HERE’S YOUR GUIDE.
12
3
7
56
4
8 Cover Shot
9
10
In honor of WV Living’s 10th year, we asked our Facebook and Instagram followers to help us pick our 10 best covers. These are their selections. Which is your favorite? wvliving.com 13
discover ››
FOLK S
Gardening for a Founding Father Meet the Charleston native who curated the gardens at Thomas Jefferson’s Monticello.
when charleston native eleanor gould finished her graduate degree in landscape architecture at the University of Virginia, she got a job as a seasonal gardener at Thomas Jefferson’s Monticello and worked her way up to become curator of those gardens. Eight years later, Gould is now leaving for another high-profile position at Longwood Gardens in Pennsylvania. But she leaves behind a legacy of beautiful, historically accurate work. During her time at Monticello, Gould worked to ensure the gardens are relevant to Jefferson’s own plantings and time period. “The documentation that Jefferson left us for the gardens is unparalleled” she says. “It gives us a great opportunity to be as authentic as possible.” She also worked on large projects like the Heritage Harvest Festival, one of Monticello’s biggest events celebrating the estate’s legacy of farming, food, and gardening. Monticello’s 1,000-foot vegetable plot is Gould’s favorite. “It is such a sweeping grand gesture of a garden,” she says. She regularly posted photos of the grounds on her Instagram page, capturing the change of the seasons and sharing quotes from Jefferson about the plants he grew. “There’s always something new to see in the gardens,” she says. @egould_ on Instagram written by demi
14 wvl • spring 2018
fuentes ramirez
S O ME T HING NE W
GET A ROOM
A Charleston conference center offers space for real conversation.
laura prisc knows how to make people talk. She’s a trained “strategic thinking partner,” so it’s her job to help businesses and organizations find better ways to communicate and solve problems. That’s how she discovered a problem: Bosses often hold workshops away from the office hoping that going “off site” will make the discussion more productive. But most conference spaces don’t really make for good conversation. The chairs are uncomfortable. The lighting and decor are “corporate sterile,” in Prisc’s words. Plus, renters charge for everything from Wi-Fi to projectors to dry-erase markers. “Your $300 room turns out to be $1,200,” she says. So in October 2016, Prisc opened her own conference center: Great Expectations THINK SPACE. It’s located in a former furniture factory in Charleston’s warehouse district, just across the street from
Appalachian Power Park. “I wanted space with character,” she says. Although the building has been completely renovated, Prisc kept the 100-year-old wooden floors and exposed brick and beams as hints of its former life Great Expectations offers four rooms. The Un-Bored Room—with its purple walls decorated with ironing boards, washboards, and board games—cribs an idea from King Arthur by putting guests at a round table. “It invites more collaboration,” Prisc says. The aqua-colored Breathing Room doesn’t have a table at all. The space is dominated by a semicircular couch, and there’s no convenient place to use a laptop. That was intentional— Prisc says electronic devices sometimes get in the way of important discussions. The Story Room and the TRAINing Room are larger, more traditional conference rooms, although the tables are on wheels for easy rearranging, and each room offers
a lounge area to help participants get away from their work when necessary. All of Great Expectations’ rooms come with projectors, whiteboards, Wi-Fi, snacks, bottled water, silverware, and Fiestaware plates, all for no extra charge. Prisc also includes a selection of board games—she recommends regular playbreaks to help everyone clear their heads—as well as fidget toys like Koosh balls and tangles, because she has found people engage more when their hands are busy. Groups wanting to work on their communication skills can also hire Prisc as a facilitator. She offers a variety of workshops, including one centered around the business board game FreshBiz. Great Expectations is one of only about 30 places in the United States where the game is available. Prisc says open, honest conversation can be the difference between failure and success. “Everybody in the room digs out everything they’ve been carrying around with them. It changes the whole tone of how people move forward.” 1216 Smith Street, 681.265.9465, greatexpectationsthinkspace.com written by zack
harold wvliving.com 15
discover ›› A DV EN T U RE
The Iron Road
Get a taste of rock climbing—no experience necessary—at NROCKS Outdoor Adventures. picture it. you’re standing on a suspension bridge strung 150 feet off the ground between two razorback edges of a rock formation high in the mountains of Pendleton County. You see treetops swaying beneath you with each shaky step. Each year, thousands of outdoor enthusiasts flock to NROCKS Outdoor Adventures in Circleville, West Virginia, for their chance to cross that bridge and the rest of the three- to five-hour Via Ferrata, or “iron road,” course. Visitors hike breathtaking trails and climb rock faces using steel rungs—all while safely hooked to a cable that runs the length of the course and is anchored to the rock. It’s a way for even the most amateur adventurer to experience the thrills of rock climbing, no experience necessary. Via ferrata as we know it today dates back to World War I, when both AustroHungarian and Italian armies built protected climbing routes to transport troops and supplies through otherwise impassable mountain ranges. The climbing style came to West Virginia in the early 2000s when Stu Hammett, an attorney living in Maryland, purchased 142 acres of the Nelson Rocks Preserve in 1997 with the goal of making it a traditional climbing park. After the park did not catch on as anticipated, Hammett heard about the via ferrata at Torrent Falls in Kentucky’s Red River Gorge, the first in the United States. He climbed the course in January 2002 and, by June of the same year, opened the via ferrata at Nelson Rocks. Virginia-based Endless Horizon bought the property in 2009 and expanded the operation, rebranding the park as NROCKS Outdoor Adventures and adding a welcome center, expanded lodging, and zipline canopy tours. Via ferrata remains NROCKS’ main attraction, though, with 10,000 to 15,000 people completing the course each year. written by lori
kersey
16 wvl • spring 2018
OU T D OOR S
Lights, Camera, Action This Fayetteville film festival puts big adventure on the big screen. “i’m never going to fly an x-wing fighter and destroy the Death Star,” says Jay Young, outreach committee chairman for the New River Alliance of Climbers. “But if I see a guy doing a crazy climb in Nepal, there’s a chance.” It’s that vicarious thrill that drives the Appalachian Outdoor Film Fest, which returns to Fayetteville’s Historic Fayette Theater on May 19. The third annual event is a fundraiser for the NRAC, which serves as a liaison between rock climbers and land managers, replaces unsafe anchors on climbing routes, builds trails, and does conservation work. Young says the group originally wanted to bring an existing film festival to town but, when that proved too expensive, the NRAC decided to start its own. Filmmakers are welcome to submit their work, but organizers also solicit films for the event. Submission rules aren’t rigid. Even
films with tenuous connections to Appalachia are fair game. And not everything is focused on rock climbing— the film that won 2016’s inaugural festival was about fly fishing. One strict rule does apply. Because the whole festival lasts just two hours, none of the films can be longer than 13 minutes. “The whole thing is very fast-paced. From the moment it starts, it’s bang-bang-bang-bang,” Young says. “It captivates the audience.” Tickets go on sale in early April. Grab them fast—the Fayette only seats 240 people, and the festival has been known to sell out. newriverclimbing.net/film-festival written by zack
harold
‹‹ discover
HI S TO RY
Forgotten Fun A look back at Wheeling’s own Coney Island. it might be difficult to believe, but the middle of the Ohio River was once home to camels, a roller coaster, Vaudeville shows, and even the opportunity to “fly” to the North Pole. All of these entertainment wonders and more were located only three miles from Wheeling, on West Virginia’s own Coney Island. The Wheeling Amusement Company built the park for $100,000, about $2.7 million today. More than 6,000 people attended the grand opening in June 1905. A month later, nearly 10,000 visitors celebrated the Fourth of July on the island. The park’s many attractions included thrill rides, a merry-go-round, a Turkish Theatre, a Ferris wheel, and a 2,500-seat stadium. At the center of it all was a 95-foot Great Electrical Tower, illuminated by 20,000 electric lights. “They wanted it to be like a miniature Coney Island in New York,” says Seán Duffy, former director of archives at the Ohio County Public Library. And yet, a visit was relatively inexpensive: steamboat rides to the island cost 5 cents, and park admission was free. “It was like going to another world for these people,” Duffy says. “There weren’t a lot of entertainment options, except maybe going to a bar and drinking. Here was a family-oriented experience and I think that was important to people. We like amusement parks today, but we don’’t value them as much as much as those people did.” The fun only lasted two summers. The park closed in 1907 after a severe flood. “The whole thing was submerged and a lot of the buildings washed away,” Duffy says. “They just didn’t have the funding to rebuild.” The level of the Ohio River rose with construction of the Pike Island Dam in the early 1960s, submerging most of the island. A bit of the magic persists, however. Boaters have reportedly found skates and other artifacts at the island. written by jennifer
gardner wvliving.com 17
discover ›› EVENT
Best in Show
you’ll find plenty of blue ribbon beers at the State Fairgrounds in Fairlea this April— and not one of them made by Pabst. Coming April 28, the second-annual West Virginia Craft Brew Festival will feature craft breweries from around the state, food trucks, and live music. “It’s probably one of the only places you can get a lot of the West Virginia breweries in one place,” says State Fair CEO Kelly Collins. “It’s a perfect kickoff to summer.” Last year’s inaugural event drew about 1,500 attendees, who sampled 60 beers from more than a dozen breweries. The 2018 festival will be even bigger, with more West Virginia breweries as well as brewers from Virginia. All proceeds go to scholarships provided by the State Fair of West Virginia and the Lewisburg Rotary Club. Tickets are available now, including limited-availability VIP passes that include VIP parking and 10 exclusive beers. wvcraftbrewfest.com written by zack
harold
photographed by carla
18 wvl • spring 2018
witt ford
T HE NE X T B IG T HING
Jiggle It, Wiggle It, Hook It Freaky Frank’s Custom Tackle is the lure that fish can’t resist. the idea for a better lure came three years ago to Boone County native Franklin Smith while he was working at the pediatric ICU in Louisville, Kentucky. During his break, Smith thought about his passion for fishing. At 16, he got his first truck and all he did was go to the rivers and creeks to fish. But it took him a long time to become a successful fisherman. How could he improve this process for others? Once the idea came, he reeled it in. Smith prefers bait with a lot of movement, which triggers aggression in the fish. He couldn’t find a worm that suited his preferences, so he
decided to create one himself. “The idea was to design it to keep the tail sleek so it moves easy through the water but also add weight to it. And whenever you jig it, it really wiggles and has a lot of movement,” he says. Smith sketched and sketched until he finally got the design he wanted. He found someone to cut the mold and learned how to pour plastic on YouTube, playing with different formulations of plastic and combinations of colors. A year later, Freaky Frank’s came to life. The multispecies bait comes in Boom Boom Pink, Pond Fork Yellow, Puryear Orange, and Coal Crush Black, among other hues. “Trout are attracted to certain colors,” says Smith. “With my experience, I have been able to use the colors that I know work best.” Freaky Frank’s most popular lures are the two-and-a-half-inch Freaky Worm, the Freaky Worm 2XL, and his “Slab Slammer” jigs. They can be found at Middle Mountain Sporting Goods in Elkins, Radio Shack in Petersburg, Main Street Trader in Mannington, and online at ffcustomtackle.com. @FreakyFranksCustomPlastics on Facebook written by demi
fuentes ramirez
e r o e xpl
SPONSORED CONTENT
Hardy County in Spring You’ll need more than a day, or even a weekend, to
PHOTO OP!
take in all the breathtaking beauty of Hardy County! Why not relax and stay a little longer? Come and welcome spring to our mountains.
Day 1
Day 2
Day 3
Visit Wardensville Garden Market for coffee and a freshly baked pastry. Order a couple of sandwiches and macaroons to go for a picnic. Check out the nearby Lost River Trading Post for locally crafted and American-made items, as well as antiques, food products, and craft beverages.
Start with a hearty breakfast at the Lost River Grill then visit the Lost River Artisans Cooperative for a unique handmade gift.
Watch the morning mist lift off 17-acre Rock Cliff Lake and Trout Pond, the only natural lake in West Virginia and home to native brook trout. Don’t want to fish? Hike the trails around the lakes—these areas are great for bird watching, take along binoculars.
Venture over the Mountain Skyway (newly completed Corridor H) to Moorefield following the Civil War Trail markers. Head out to Lost River State Park in Mathias for a scenic hike or horseback ride to Cranny Crow. Enjoy your picnic and the quiet mountain vista.
While in Moorefield, order a burger and iced tea for lunch at O’Neill’s, then play a round of golf at Valley View. Visit West-Whitehill Winery or pick your own strawberries at Buena Vista Farms.
End your day with a candlelight dinner and a glass of wine at Guesthouse Lost River. Occasionally there is live music on Saturday nights.
Fried chicken at Mullins 1847 is a terrific way to end your day. On select evenings, the restaurant will have live music, karaoke, or an open-mic night.
Before you head home, stop at the Lost River General Store for lunch and while you’re waiting, shop their eclectic offerings, including crafts, antiques, wine, and craft beer. We guarantee you’ll find a treasure to take home.
LOST RIVER STATE PARK Built by the Civilian Conservation Corps in 1937, Lost River State Park is located in the wooded mountains of Hardy County in the state’s Potomac Highlands. The park’s quiet 3,712 acres of woods provides a secluded getaway for nature lovers, with 26 fully furnished cabins for overnight guests and recreational amenities like biking, hiking, horseback riding, geocaching, tennis, and swimming. Lost River is known for its Cranny Crow overlook on top of Big Ridge Mountain, which offers a commanding view of five counties. The park is also home to the restored Lee Cabin, the home of Henry “Lighthorse Harry” Lee, a Revolutionary War general and father of Civil War General Robert E. Lee. As a result of broadband service expansion throughout West Virginia, the state park now has greater WiFi connectivity—the office and the Legacy and Classic cabins have 100mpbs internet service. ➼ VISIT https://wvstateparks.com/park/ lost-river-state-park for more information or to reserve a cabin.
Stay a night or two—you might never want to leave ... INN AT LOST RIVER This charming 1870s white clapboard farmhouse offers three immaculate guest rooms and two cheerful cottages that were once a springhouse and smokehouse. You can grab a quick bite to eat at the adjacent country store, peruse American handcrafts and local art, or enjoy craft beer or a bottle of wine. 7015 State Road 259, Lost River; 304.897.7000 theinnatlostriver.com
GUESTHOUSE LOST RIVER
SOUTH BRANCH INN
Get away from it all at this awardwinning inn, which includes 18 charming rooms, a billiards room, game tables, a breakfast room, an indoor Jacuzzi and steam room, a massage treatment room, and an out-of-this-world restaurant and bar that serves American-inspired dishes and libations in a farmhouse setting. 288 Settlers Valley Way, Lost River, 304.897.5707 guesthouselostriver.com
Enjoy free internet, HBO, and continental breakfast at The South Branch Inn in Moorefield. Choose from a standard, queen, or king room or a suite with a Jacuzzi. You’ll even receive a free bowling pass to nearby South Branch Potomac Lanes and a free movie ticket to the local movie theater with your night’s stay. 1500 US Hwy 220 North, Moorefield, 800.856.9167 wvafun.com/southbranchinn
FIREFLY
VACATION HOMES
This darling contemporary fourroom motel has been transformed with modern amenities. Located in the heart of the beautiful Potomac Highlands, it is within walking distance of shops and restaurants in charming Wardensville. There’s no lengthy check-in process. When you reserve your room online, you are sent a 4-digit access code that serves as your room key. 30 West Main Street
From a prefab Dwell home to rustic cabins to mountain top chalets, there’s a plethora of lodging options to choose from. For a complete list see
Wardensville, 304.874.3666 fireflyinnwv.com
WWW.GOTOWV.COM/HARDY
visithardywv.com
discover ››
1 BOOK
The Bard of Martinsburg
Meet Cute: Some People Are Destined To Meet features tales of romance and adventure from 14 of today’s most popular YA romance writers—including Martinsburg native Jennifer Armentrout. Her story, “The Dictionary of You and Me,” follows a girl named Moss and her budding relationship with a boy who won’t return an overdue library book. Armentrout is the 2017 winner of the Romance Writers of America’s RITA Award for Young Adult Romance. She has received numerous other awards and worked with distinguished publishers such as HarperCollins and Disney/ Hyperion. She also writes contemporary romance, paranormal, science fiction, and fantasy books. Look for Meet Cute and other works by Armentrout at your favorite locally owned bookstore. jenniferlarmentrout.com written by demi
fuentes ramirez
20 wvl • spring 2018
H ANGO U T S
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Josh Stewart
webster county native Josh Stewart made his studio feature film debut in David Fincher’s The Curious Case of Benjamin Button. He’s racked up film credits ever since, including appearances in Christopher Nolan’s Interstellar and The Dark Knight Rises. Stewart can currently be seen in the movie Insidious: The Last Key, or on your TV: he plays Detective William LaMontagne on Criminal Minds and Solotov in Shooter. He’s also finishing up Back Fork, an indie drama about Appalachia’s opioid addiction problem. WV Living asked Stewart to put the spotlight on his favorite spots around his home county:
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➊ HOLLY RIVER STATE PARK Holly River State Park is the epitome of West Virginia’s beauty. It’s truly Almost Heaven. From the time I was a kid, we ran the mountains on the hiking trails, camped, swam in the river or the pool, and ate too many meals at the restaurant to count. Amazing beauty, amazing people, amazing memories.
➋ THE BACK FORK OF ELK RIVER There’s not a time that I’m home that I don’t find the Back Fork. I learned to hunt along her banks and raise a trout from her waters. Since I’ve been gone, there’s no place I long for more. I dream of the Back Fork. ➌ MAIN STREET OF
WEBSTER SPRINGS
To find those familiar faces and warm hearts of small town West Virginia, I look no further than Main Street. Whether you’re sitting on the benches at the Courthouse Square, looking at local artisans’ newest works at the Addison Center, or having a couple chili dogs and a milkshake at the famous Custard Stand, you’ll always be met with a smile and a hello. My home.
discover ›› 10 T HING S
Top Tin
Wondering what to get WV Living for our 10th anniversary? Here are some ideas. 3
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6 5 1. A tin of Moonshine shave soap from Mountaineer Brand, mountaineerbrand.com 2. A big tin of birthday cake-flavored popcorn from Mountaineer Popcorn Company, mountaineerpopcorn.com 3. Metal art from Wheeling artist Bob Villamagna, robertvillamagna.com 4. Irish tin whistle music from the Charleston’s Appalachian Celtic Consort, acelticconsort.com 5. Cozy housewares from The Tin Roof Crafts & Gifts in Moundsville 6. Dinner and drinks at Morgantown’s Tin 202, tin202.com 7. A metal camping mug from Huntington’s Marigold Prints, @marigoldprints on Facebook 8. Old-timey tin toys from Berdine’s Five and Dime in Harrisville, berdinesdimestore.com 9. A tin of Wild & Wonderful Fruit & Spice loose leaf tea from The Tea Shoppe, Morgantown, theteashoppewv.com 10. A custom made Elkins sign from Tammy’s Floral & Delmonte Market, Elkins, thedelmontemarket.com 22 wvl • spring 2018
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‹‹ discover
City Neon fabricated and engineered the scaled model of the Monongahela River designed by Mills Group and WallacePancher Group for the Morgantown Courthouse Plaza.
MILLS GROUP
M A DE IN W V
Keeping the Lights On At 60 years strong, a Morgantown mainstay is still innovating.
christopher atkins’ computer wallpaper is a page from a 1956 phone book. He reads one of the short blurbs aloud: “Bell’s Invention Practical: A 91-year-old Kentuckian recently doubted whether a voice could be carried over a wire. A demonstration convinced him that the telephone really works.” He laughs out loud as he shares it. But the reason Atkins saved this page is the advertisement that appears just above the story. The ad is one of the earliest remaining artifacts of Atkins’ family business, City Neon of Morgantown. From 1950s diners to Las Vegas cityscapes, few things are as quintessentially American
as the soft, colorful glow of neon lights. For Chris Atkins, that history is also personal. His grandfather started City Neon in the basement of his home. The company now resides in a 30,000-square-foot facility in Morgantown’s Chaplin Business Park. Atkins is the third generation to run the company since it was officially incorporated in 1963. Although the name hasn’t changed, neon signs now comprise a small fraction of the company’s work. “Back then, that was one of your only two options to light a sign: neon or fluorescent bulbs,” Atkins says. “It’s almost an art form now.” The days of handcrafting wvliving.com 23
discover ›› Although City Neon doesn’t do much neon anymore, the company has expanded its
services to include LED signs, vinyl banners, car wraps, and more.
custom neon signs are mostly over, since the work requires education and practice in the craft of high-temperature glass blowing. The work is just too costly for most businesses: City Neon’s normal shop rate is $40 per hour, but neon work costs $60 per hour. City Neon still gets the occasional call to repair older signs, and CVS pharmacies still use neon in their trademark red lettering. But as its namesake service has declined, City Neon has grown and changed with market forces and now manufactures virtually every type of sign imaginable from simple vinyl sheets to 180-foot high-rise constructions. The company has an entire graphics division 24 wvl • spring 2018
that handles election signs, banners, and vehicle wraps. These days, the shop’s most important piece of equipment is the CNC router, a large device that uses computer-controlled cutting to hollow out lettering in hard materials. Small LED lights are then placed in the hollowed out letters and obscured with a translucent plastic. These signs may not have the nostalgic glow of neon but they look modern, sharp, and produce an eye-catching three-dimensional effect. “LEDs just make everything so much faster,” Atkins says. “LEDs come in with a piece of double-sided sticky tape on them, already pre-wired.” They also require less
maintenance and energy to operate. City Neon is currently constructing new signage for Mon General Hospital, and has played a major role in the construction of the LED-lit Monongahela River model outside the new courthouse in Morgantown. The company has now moved beyond its early niche into every corner of the market, from nostalgia to cutting edge. And their lights show no sign of dimming any time soon. written by j.
kendall perkinson
‹‹ discover
S HOP
Crafting Grafton Arts & Treasures expands to make the city a destination.
when tom hart is asked about woodworking, he responds like a man who has always known his calling. “It brings a peace and a tranquility to me, to take a piece of wood and look at it, imagine the possibilities,” he says. “My dad bought me my first woodworking tools for Christmas when I was 8 years old. I guess he saw something in me that I didn’t know existed, but that got me going.”
Tom and his wife Donna own Grafton’s Arts & Treasures, which has been a feature of Main Street for more than six years now. At the time it opened, Tom was managing a farm coop across the border in Maryland. Within six months, he quit to focus on Arts & Treasures full time. It is hard to tell at first glance just how spacious the store is. Large rooms open into a corridor, which leads to smaller rooms. Each area is filled with carefully arranged crafts, soaps, candles, and woodwork. The country aesthetic is warm and comforting. Tom credits the inviting ambiance to Donna. “She’s got a great knack for the interior design aspect,” he says, looking over at her. Donna is ringing up customers at the counter of Espresso Yourself, Grafton’s only independently owned coffee shop. Its display case features a rotating selection of cinnamon rolls, homemade bagels, and all manner of
breakfast pastries. Arts & Treasures and Espresso Yourself are connected by an inner doorway, and because customers can move freely between them, the Harts hope the businesses will support each other. In a way, this is what they hope to accomplish for the city of Grafton. “Everything we’re doing here between these two businesses is to make the community more of a destination point,” Tom says. “We realize that we have a limited market with the demographics here in Taylor County, so we’re always trying to reach out to a 30-, 50-, 100-mile radius to draw people in.” 40 West Main Street, 304.265.5485, @artsandtreasures on Facebook written by j.
kendall perkinson witt ford
photographed by carla
wvliving.com 25
discover ››
AR T I S T
Follow the River
A new gallery and studio space seeks to boost Bolivar’s art scene. anne rule-thompson and her husband bought and renovated the oldest commercial building in Bolivar, which began its life as a feed store back in the 19th century, because she wanted to grow something in the small Eastern Panhandle town. Rule-Thompson opened Rivers Studio & Gallery in the space in 2017. The gallery currently showcases the work of three regional clay artists: Joy Bridy, Lisa Kovatch, and Rose Mendez. Rule-Thompson also stages special exhibitions like The Soul-Full Cup, which features 113 cups from 45 artists around the country. The exhibition’s opening drew a huge crowd and it remains on display until March 25. “I love doing a group show, connecting with other artists,” she says. “Rivers is an event-driven gallery.” Rivers also features Thompson’s own work. Fascinated by texture, she is a painter turned sculptor. She earned a degree in painting from the Savannah College of Art and Design in Georgia and, after several years of teaching, developed an interest in ceramics and began taking classes. Her ceramic tiles now cover the walls of her gallery. They’re filled with shades of blue and brown, inspired by the nearby Shenandoah and Potomac rivers, and covered in textures that suggests rock, water, and wood. Some tiles are singular works of art, but she also creates larger works, the tiles forming images of trees and landscapes. After being without a studio for five years, Rule-Thompson says having her own space has made her more productive as an artist. And, just as she’d hoped, Rivers is planting seeds of change in Bolivar. She uses her studio space to conduct occasional workshops, and she runs a small summer camp for young artists. And since she opened her gallery last year, another art studio has started just a block away. Can’t make the drive to Bolivar? Rivers also has an online store, where customers can purchase the work by Thompson and other exhibiting artists. 1346 West Washington Street, 703.727.2532, riversstudioandgallery.com written by jeanne
26 wvl • spring 2018
mozier
wvliving.com 27
discover ››
SHOP
Ella’s Many Facets
From antique items to wedding rentals, Ella & Company has a bit of everything.
28 wvl • spring 2018
customers find a fresh, new look every time they visit Ella & Company. The Thomas shop is a showcase for home goods, furniture, and antiques, as well as a showroom for wedding rentals. “I love to stage things and change the store in ways that people can see how they can use really unique pieces to design their own homes,” says owner Erika Smith. Consider the “shades of blue” nook she curated one week last October with a blue typewriter on a small wooden table, a lamp made from an old blue oil lamp, a blue velvet armless chair, and an old coffee bean bag from Honaunau to add the aromas of Hawaii. Smith started collecting antiques during high school, fascinated by the items’ histories. After getting her degree in interior design, she freelanced for a few years and found a passion for wedding and event planning. Smith wanted a space where she could
combine everything she loved and, in the summer of 2016, opened Ella & Company. Her inventory comes from estate sales, outdoor antique markets, and people’s homes. Each piece has a story, which she is more than happy to share. But the most important thing for Smith is helping customers find what they are looking for. She wants to know the customers, their stories, and what they love. “I pay attention to details,” she says. “A home is curated of things that describe you and tell a story about who you are. Those items can make you happy, and I love to be able to be a part of that.” 250 State Highway 32, 304.614.7273, ellaandcompanywv@gmail.com, @EllaandCompanyWV on Facebook written by demi
fuentes ramirez
discover ››
3 TOWN
Visit South Charleston
South Charleston lives up to its motto with family-friendly shopping, recreation, and dining. before we begin, there’s a few things to know about South Charleston. First, it actually lies west of West Virginia’s capital city. And second, it’s not just a neighborhood of Charleston—it’s a separate town, with a charm all its own. While South Charleston is home to most of the area’s big box stores, what really makes the city shine is its antique shopping. You’ll find the South Charleston Antique Mall and the Mound Antique Mall sitting side by side, just behind the Native American mound along MacCorkle Avenue. Persistent pickers could spend the whole day in these two shops, exploring the floors of collectibles from dozens of vendors. If shopping isn’t your sport, check out the South Charleston Memorial Ice Arena, which offers all-season ice skating
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and frequently plays host to West Virginia University’s and Marshall’s hockey teams. Or head to Little Creek Park for its playgrounds, hiking trails, picnic shelters, sports fields, disc golf course, and soapbox derby facility. The Little Creek Golf Course features 18 holes, a classy clubhouse, and an Olympic-size pool. But it’s the dining scene that really sets South Charleston apart, with some of the best world cuisine in the Kanawha Valley. Yen’s specializes in Vietnamese banh mi sandwiches topped with pickled vegetables and your choice of meats or tofu, served on crunchy baguettes that are baked fresh every day. Just across the street sits Pho Vin Long, which highlights another Vietnamese favorite. Pho—pronounced “fuh”—is a bowl of rich broth and noodles mixed with your choice of brisket, thin-sliced ribeye, meatballs, chicken, or seafood.
For Mediterranean fare, check out The Olive Tree Cafe for baba ganoush, housemade hummus, and filling sandwiches like the Olive Tree Shawarma and the Mediterranean Grilled Cheese. King Kebab serves up chicken, steak, and lamb kebabs as well as pita sandwiches filled with falafel, lamb shawarma, and chicken shawarma. Grano offers soup and sandwiches options, along with pizzas and pasta dishes. But no visit to South Charleston is complete without a stop at Spring Hill Pastry Shop for a ”hot dog,” an ingenious donut and eclair hybrid. Plenty of Kanawha Valley bakeries now serve these treats, but Spring Hill was the original—and remains the best. written by zack
harold
Taste NO MEAL IS COMPLE TE WITHOUT A GOOD STORY
With a Twist
Break out of the ordinary— your new favorite food might be inside these pages.
CARLA WITT FORD
PICTURED: TIN 202 BARTENDER JOSH GRAHAM MAKES HIS SIGNATURE COCKTAIL, THE INDUSTRY STANDARD, PAGE 45.
wvliving.com 33
taste ›› maker
maker ‹‹ taste
Hide the Eggs Church-made chocolate eggs can tear Reese’s to pieces. interviewed by zack
harold
photographed by carla
witt ford
when spring comes to west virginia, you can be certain that good food isn’t far behind. The pungent smell of ramps fill VFW halls and conference centers around the state. In Helvetia, Fasnacht revelers line up for hearty Swiss cuisine at The Hutte. In Pickens, locals fire up their pancake griddles for the annual West Virginia Maple Syrup Festival. But one tradition is sweeter than all the others. Lent may be a season of sacrifice and fasting, but it’s also the time churches all over West Virginia gather to churn out those delectable chocolate-covered eggs. They come in all different sizes and flavors, from the traditional peanut butter to cherry nut, maple nut, and coconut. Customers are more than happy to fork over the cash for these Easter-time treats, and volunteers often make thousands of these eggs to keep up with demand. For many churches, it’s the largest fundraiser of the year. WV Living talked to Brenda Manzo of the Holy Spirit Catholic Church in Monongah to learn about the care that goes into these incredible edible eggs.
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We’ve been making them at least 35 years. Just some ladies in the church got together. It was so long I don’t know where they got the idea. The ladies that started it, they’ve all passed away.
We have anywhere from six to 11 women who get together two or three days a week during Lent. We start after Ash Wednesday. Our last week is the week before Palm Sunday. We don’t work Holy Week . We make usually around 1,700 eggs. That’s a lot of peanut butter. We used 368 cups of peanut butter last year, 136 pounds of margarine, and 240 pounds of sugar. Chocolate—we used 262 12-ounce bags. That was for the suckers, too, but we didn’t make a lot of suckers. We’ve just had fun making them. We didn’t have any trouble getting volunteers. We have a lady who comes in and mixes up our batches of peanut butter filling. She does
that the day before. We come in the next day and start measuring and molding. We have a mold that we put them in, so they’re all pretty uniform. We put chocolate on the bottom, lay it upside down, and let it dry. They dry fast because the filling is cold. Then we turn them over, put the chocolate on, and send them out to be wrapped. This year we’ve speeded up our process by making the flowers—that’s just a little royal icing meringue flower piped on a piece of wax paper—letting them dry, and then putting them on. Having them already dried has saved us an hour a day. It’s for the church general funds. It’s very profitable. We’ve got them in the post office, we’ll have them in the Dairy Cone. We have them in Prunty’s Pub. We have them in McAteer's Restaurant and several beauty shops in Fairmont. Local vendors call us and they want them. They can be habit forming. wvliving.com 35
taste ›› town
10+ Wheeling’s Best Eats Do you have that Wheeling feeling? Wheeling is one of West Virginia’s most historic towns but it is humming with new energy. That’s especially true in the local dining scene. From new and trendy to time-tested traditions, you’ll not leave Wheeling hungry. written by nikki
clockwise left to right Later Alligator, Lebanon Bakery, Ye Olde Alpha, Figaretti’s, Avenue Eats, DiCarlo’s Pizza, Vagabond Kitchen, Whisk, and Coleman’s Fish Market.
bowman
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Centre Market District
Neighborhood Traditions
Downtown Wheeling
This historic district is hopping with an eclectic mix of shops, restaurants, and a brewery. Visit Coleman’s Fish Market (2226 Market Street) for their famous fish sandwich—it’s a Wheeling institution. After 4 p.m., The Wheeling Brewing Company (2247 Market Street) serves up beer and tasty dishes in an eclectic loft-like setting. Later Alligator (2145 Market Street) one of the few creperies in the state, has become a destination. Order a cup of tomato soup with one of the creative paninis or savory crepes, and don’t leave without trying the Last Tango for dessert. Speaking of dessert, right around the corner is the Lebanon Bakery (2122 Main Street), where locals have been going since 1959 for meat pies and grape leaf rolls and a dizzying array of sweet concoctions.
When you think of neighborhood haunts, Ye Olde Alpha (50 Carmel Road) fits the bill. This pub-like restaurant has been a go-to spot for locals, dishing out everything from steaks to seafood, since 1932. If you are in the mood for authentic Italian cuisine, then you must visit family-owned Figaretti’s (1035 Mount DeChantal Road). For one of the best burgers in the state—yes, I stand by that—Avenue Eats (1201 Valley View Avenue) is a Pleasanton neighborhood hotspot. After your burger wins you over, try one of the cupcakes, prepared by their sister bakery Whisk (1151 National Road).
With the influx of new businesses bringing more people downtown, the walkable restaurants are sitting pretty. Vagabond Kitchen (1201 Market Street) dishes out locally sourced foods in creative ways. For a power lunch or dinner, visit Metropolitan Citi Grill (1201 Chapline Street). Tucked inside the Wheeling Artisan Center, The River City Restaurant and Bar (1400 Main Street), is a convenient place to recharge with a sandwich, salad, or wrap. And nearby is one of the state’s most unique pizzerias, DiCarlo’s Pizza (1311 Main Street) where your pizza is served square and topped with cold, unmelted cheese. Don’t knock it ’til you’ve tried it.
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36 wvl • spring 2018
LOOK TWICE
taste ›› libations
Coast(er) to Coast(er) A collection of the coolest coasters from craft beverage makers all over West Virginia. written by zack
harold photographed by carla witt ford BLOOMERY SWEETSHINE
DOBRA ZUPAS
16357 Charles Town Road Charles Town, 304.725.3036 bloomerysweetshine.com @bloomeryplantationdistillery on Facebook
600 South Oakwood Avenue Beckley, 304.253.9872 dobrazupas.com, @dobrazupas on Facebook
SWILLED DOG HARD CIDER SHORT STORY BREWING 5904 Fairmont Road Rivesville, 304.933.2165 shortstorybrewing.com @shortstorybrewing on Facebook
PARKERSBURG BREWING CO. 707 Market Street Parkersburg, 304.916.1502 parkersburgbrewing.com @parkersburgbrewingco on Facebook
NORTH END TAVERN & BREWERY 3500 Emerson Avenue Parkersburg, 304.428.5854 netbrewery.com, @netbrewery on Facebook
BLACKWATER BREWING CO. 912 William Avenue Davis, 304.209.8118 blackwaterbrewingwv.com @blackwaterbrewingcompany on Facebook
CHESTNUT BREW WORKS 444 Brockway Avenue Morgantown, 304.212.5079 chestnutbrewworks.com @chestnutbrewworks on Facebook
BIG TIMBER BREWING COMPANY 1210 South Davis Avenue Elkins, 304.637.5008 bigtimberbrewing.com @bigtimberbrewing on Facebook 38 wvl • spring 2018
639 Elm Street, Franklin 304.358.0604, swilleddog.com @swilleddog on Facebook
BAVARIAN BROTHERS BREWING (opening summer 2018) 164 Shepherd Grade Road Shepherdstown, 304.876.2551 bavarianinnwv.com
ABOLITIONIST ALE WORKS 129 West Washington Street Charles Town, 681.252.1548 abolitionistaleworks.com
MORGANTOWN BREWING COMPANY 1291 University Avenue Morgantown, 304.292.6959 morgantownbrewing.com @morgantownbrewingcompany on Facebook
WHEELING BREWING COMPANY 2247 Market Street Wheeling, 304.905.8757 wheelingbrewing.com @wheelingbrewingcompany on Facebook
☛ Vote on your favorite! Visit wvliving.com and vote on your favorite coaster.
libations ‹‹ taste
wvliving.com 39
taste ›› vittles
Buona Mangiata
West Virginia’s DiTrapano family brings a taste of the Old Country to the Mountain State. written by zack
harold
DI TRAPANO EXTRA VIRGIN OLIVE OIL is cold pressed, which both helps the flavor and produces an oil that is high in healthy monounsaturated fatty acids and antioxidants.
THE OLIVES come from Itrana olive trees located on or near the family’s estate in the Lepini Mountains, about 45 minutes by train from Rome.
THE ESTATE’S proximity to the Mediterranean Sea gives the oil a robust, fruity flavor that works well on pasta, bread, vegetables, and grilled meat and fish.
SUPPLIES are limited. Buy your bottle—or a case of twelve—at villaditrapano.com.
40 wvl • spring 2018
taste ›› local f lavor
Roll On Save room for 1863 Grill’s cinnamon rolls.
A
written by zack
harold
lot has changed at 1863 Grill in Elkins since it opened in 1953. But one thing has remained constant through the years—the rich, gooey cinnamon rolls that are still baked fresh every day. Cinnamon roll specialist Meghan Marstiller makes the sweet dough from scratch every day. She then covers the dough in a mixture of cinnamon and dark brown sugar. There’s no measuring involved here. Marstiller has made so many batches of cinnamon rolls, she can eyeball the perfect ratio of sugar to cinnamon. Once the dough is covered, she rolls it into a log and slices it into medallions. Next, it goes into a hotel pan to rise. That pan holds the secret to 1863’s cinnamon rolls. “We use a ton of butter,” says general manager Velora Anderson. “So when they rise and bake and we flip them out, we have that caramelized, buttery flavor on top of them.” Occasionally the restaurant does have leftover cinnamon rolls at the end of the night. In that case, the pastries become an even more deadly delight: cinnamon roll bread pudding topped with caramel sauce and served with ice cream. This dessert only appeared on the menu a few months ago but “it’s been a pretty significant hit,” Anderson says. 830 Harrison Avenue Elkins, 304.637.1863 1863grill.com @1863grill on Facebook
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Dining Diplomacy Alfredo’s Mediterranean Grille and Steakhouse offers a world of cuisine, all on the same menu. written by jeanne
mozier wvliving.com 43
T
here is perhaps no decision more difficult than choosing where to eat. It’s bad enough when you’re alone—add in a spouse or some kids, and the negotiations could drag on for hours. Alfredo’s Mediterranean Grille and Steakhouse in Charles Town makes that decision easy. At this United Nations of nosh, you’ll find dishes from France, Greece, Iran, Italy, Lebanon, Morocco, and Spain, all under one roof. The cosmopolitan cuisine is a product of owner and chef Alfredo Amaya’s upbringing. He was born in Honduras to a Palestinian father and an El Salvadoran mother. The family came to the United States to escape political unrest and Amaya lived for a time with a Persian family, adding the flavors of that home to his expanding culinary palette. He moved to Jefferson County about a decade ago and ran a small grocery store before opening Alfredo’s Mediterranean Grille & Steakhouse in a small space downtown, where it remained for nine years. In 2017, Amaya moved the operation to a space near the
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Hollywood Casino at Charles Town Races. He made the move overnight with little fanfare, yet customers found him. “They were all there waiting for us,” Amaya says, with a bit of wonder. The new location features a much larger kitchen and seating for 99 people, even if the modern stucco exterior seems incongruous with the food served inside. Every order gets a complimentary appetizer of pita slices, housemade hummus, and shirazi salad. The menu’s main focus is Persian, with a variety of tender kabobs cooked on long metal skewers over an open fire. Morocco and Lebanon are represented by couscous and falafel. Francophiles will enjoy dishes like Coquilles St. Jacques, sea scallops in herb sauce over pasta, and Crevettes a L’aneth, shrimp in a dill sauce over rice or pasta. Alfredo’s Italian offerings include classic dishes like fettuccine alfredo, chicken parmigiana, and veal marsala while the Spanish section of the menu includes Arroz con Camarones, saffron rice and shrimp, and Pollo a la Castellana, a sauteed chicken breast
with roasted red pepper, capers, and artichokes in a lemon butter sauce over pasta or rice. If you just can’t choose, ask for one of the family platters. This option isn’t on the menu but is available in a variety of sizes, from two people on up. The meat platter features steak, chicken, and lamb kabobs, but there’s also a seafood platter with shrimp and salmon and a vegetarian platter. Each comes with smoky Mediterranean pasta plus hummus, basmati rice with saffron, and a Greek salad. For dessert, don’t miss Alfredo’s baklava, not overly sweet but crammed with walnuts and phyllo dough made special in Baltimore. It’s served with sweet tea in equally sweet little glass cups. Alfredo’s opens at 11 a.m. each day, closing at 8 p.m. on Sundays and 10 p.m. the rest of the week. There is live entertainment most nights, including belly dancing by Jensuya from Berkeley Springs. 741 East Washington Street, 304.724.9992, alfredosmedcafe.com
ROBERT PEAK
taste ›› Alfredo’s Mediterranean Grille & Steakhouse
this ‚‚ taste
Spring Tonics Elevate your next dinner party with these craft cocktail recipes. written by
zack harold carla witt ford
photographed and styled by
Tin 202 bartender Josh Graham was recently named Best Craft Cocktail Bartender by readers of Morgantown magazine.
taste ›› this
Cucumber Gin Gimlet Cucumber, sliced ¾ ounce simple syrup ¾ ounce fresh-squeezed lime juice 2 ounces gin (we used Hendrick’s) Soda water 1. In a cocktail shaker, muddle 3 cucumber slices with simple syrup and lime juice. 2. Add gin and shake 25 to 30 times. 3. Strain into an old fashioned glass and add a splash of soda water. 4. Top with cucumber slice for garnish. TO MAKE SIMPLE SYRUP
There’s a lot to love about Morgantown’s Tin 202. It’s a classy joint with a menu packed with farm-fresh gourmet cuisine. But it’s the bar that really sets this former soda fountain apart. Tin 202 is the place to go for cocktails made with small-batch spirits, fresh-squeezed juices, and local fruits and herbs. And beverage director Josh Graham ensures there’s always a new, exciting drink to sip. That’s one reason he was recently named Best Craft Cocktail Bartender by readers of Morgantown magazine. In case you can’t make it to Morgantown—or you just want to impress friends with some homemade mixology—Graham provided us with recipes for some of Tin 202’s best-loved drinks. 202 High Street, Morgantown, 304.212.5863, tin202.com, @tin202wv on Facebook
High and Pleasant 2 ounces of bourbon (we used Smooth Ambler Old Scout American Whiskey) ¾ ounce elderflower liqueur 10–12 drops Bittermens Hopped Grapefruit Bitters Lemon rind
1. In a mixing glass, combine bourbon, elderflower liqueur, and grapefruit bitters. 2. Stir 35 to 40 times and strain into a chilled coupe cocktail glass. 3. Squeeze lemon oil from the lemon rind over top of the drink. Garnish with lemon peel. 46 wvl • spring 2018
Mix equal parts white sugar and hot water.
this ‹‹ taste
INDUSTRY STANDARD 1½ ounces rye whiskey ¾ ounce Aperol (Italian apéritif) ½ ounce fresh-squeezed lemon juice ½ ounce honey syrup Fresh rosemary 1. In a cocktail shaker, combine rye whiskey, Aperol, lemon juice, and honey syrup. 2. Shake ingredients 25 to 30 times and double-strain into a coupe cocktail glass. 3. Garnish with a fresh sprig of rosemary. TO MAKE HONEY SYRUP
Mix equal parts honey and hot water.
Josh’s own creation
wvliving.com 47
taste ›› this
Blueberry Blitz Mocktail ¾ ounce fresh-squeezed lime juice ¾ ounce blueberry purée ½ ounce simple syrup (see page 46) Ginger beer (we used Gosling’s) Basil leaf 1. Combine ingredients in a cocktail shaker. 2. Strain into an old fashioned glass. 3. Fill halfway with ginger beer. 4. Garnish with basil leaf. 5. In a cocktail shaker, shake ingredients, and strain into an old fashioned glass. 6. Fill to halfway with ginger beer. 7. Garnish with a basil leaf. TO MAKE BLUEBERRY PURÉE
Crush 1 cup fresh blueberries and mix with ¼ cup sugar and ½ cup water.
Spritz 1½ ounces Aperol 2 ounces Prosecco 1 ounce soda water Ice Orange, sliced Olives 1. In a glass without ice, combine Aperol, Prosecco, and soda water. 2. Add scoop of ice. 3. Garnish with orange slice and olive. 48 wvl • spring 2018
this ‹‹ taste
Barrel Aged Gin AND Tonic 3 ¾ ounce Jack Rudy Cocktail Co. Classic Tonic Syrup 1½ ounce Smooth Ambler Stillhouse Barrel Aged Gin Soda water Ice Lemon rind 1. In a glass without ice, combine tonic syrup and gin. 2. Fill glass half way with soda water and fill with ice. 3. Squeeze oil from single peel of lemon rind on top. 4. Garnish with twist of lemon.
EAT + DRINK + BE LO CA L |
50 wvl • spring 2018
Live
E XPLORING THIS E X TRAORDINARY PL ACE WE CALL HOME
CARLA WITT FORD
Think Differently
Start a farm. Start a business. Start a movement. These are stories of West Virginians shaking things up. PICTURED: WILLOW BEND BED AND BREAKFAST IN UNION, PAGE 65.
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Living High on the Hog
Creekside Farm in Shepherdstown has created a new heritage hog breed. written and photographed by nikki
bowman
live ›› local
W
hen most people think about retirement, their heads are usually filled with visions of sand and the sounds of the ocean. But not Greg Byrne of Shepherdstown. When he retired as an art restorer for the National Park Service in Harpers Ferry, he dreamed of buying a farm to breed pigs. And not just any typical pig, but heritage hogs. “Since I was in the second grade, I’ve wanted to live on a farm,” Byrne says. He and his wife, Amy, who owns and operates a full-time fine and decorative art conservation business, bought Creekside Farm eight years ago and set about fulfilling Byrne’s lifelong goal.
Bacon Bits
Bloodlines for heritage hogs can be traced back to the time before industrial farming. These pigs were mostly free-range, sturdy animals known for flavorful meat and lard. But as farming became more industrialized, many of these breeds died off 54 wvl • spring 2018
or became incredibly scarce. One such breed is the Red Wattle. “I was really interested in Red Wattle pigs because they are extremely rare and one of the most endangered lines,” Byrne says. “They are known for their hardiness and mild temperament, and they produce flavorful and lean red pork preferred by chefs across the United States.” But Byrne was not just content to keep the old bloodlines going. He became fascinated by the science of crossbreeding and wanted to create his own breed of heritage hogs. “I listened to chefs and not other breeders, and I decided to cross the Red Wattle with the Duroc, another old American heritage breed. The Duroc is like a tank with large floppy ears, and it is known for its distinctive flavor and tenderness. It is sometimes referred to as the Black Angus of pork.” Byrne crossed the two breeds nine years ago, trying to get a better body structure while keeping the flavor and toning down the Duroc’s snippy attitude to get a more
manageable pig. The crossbreeding resulted in a new heritage breed, which Byrne aptly named the Red Roc™.
Hog Heaven
Byrne’s kind demeanor and thoughtfulness might remind you of Mr. Rogers if he had had a farm. Not surprisingly, he believes in raising animals in a natural and low-stress environment. His pigs are free to roam in their paddocks, which include mud pits for hot days and shelters for inclement weather. When new litters are born, the mother sow is kept in a birthing pen where she can care for the piglets and receive regular check-ups. Byrne’s commitment to keeping his pigs as stress-free as possible is both humane and helpful to his finished product. “When an animal is stressed, it affects the flavor of the meat, so it is really important to us to provide a stress-free environment,” he says as he calms a screaming piglet in his arms. “When the time
local ‹‹ live
comes for a pig to go to market, I load it onto a truck the night before so that it can acclimate before riding twenty minutes to the USDAcertified butcher. We do this to ensure that our pigs are calm and relaxed when they arrive at the butcher, which not only eases our minds, but also preserves the flavor of the pork.” Byrne has also put a great deal of thought in creating a sustainable and balanced diet for his pigs. Aside from eating locally produced feed made from corn and barley and grazing on indigenous plants like Jerusalem artichoke, wild mustard greens, and lamb’s quarters, Byrne’s pigs chow down on spent brewers’ grain from a local beer brewery, leftover pumpkins from area farms, and discarded fresh food from area restaurants. “I can vouch for the freshness of the food from one of our local Shepherdstown restaurants, Maria’s Taqueria. In the evenings, I would go by and get her discarded produce. And it was always fresh,” Byrne says. “I wanted to feed hogs inexpensively, and I didn’t want to use pesticides or herbicides. Sourcing locally helps us not only to maintain
the health of our animals, but reduces cost and supports our local agricultural economy.” Creekside’s location has proven very convenient in this regard. “We are surrounded by farms, and people could not have been nicer. They’ve been so helpful, and we’ve learned a lot from our neighboring farms,” says Amy Byrne. “They supply us with grain and straw and unlimited advice.”
This Little Piggy Went to Market
Once restaurants got a taste of Red Roc pork, they clamored for it. Creekside participated and won two Cochon555 competitions—a one-of-a-kind culinary tour featuring five chefs who prepare five heritage breed pigs, paired with five wineries. It’s a friendly competition, but a fierce one, too. Although Byrne once sold individual cuts of meat, he's moved away from that side of the business. “It was necessary because I needed to get exposure for the meat and grow our reputation within the restaurant industry,” he says. Now, it doesn’t make as much sense. “It
wasn’t the best use of It was Greg Byrne’s lifelong dream to run a what we are doing. You farm. So, after retiring can’t run around and sell from the National Park cuts of meat and also run Service, he founded Creekside Farm in a farm.” Shepherdstown. Today, he is focused on selling his breeding stock. His Red Rocs have acquired a good reputation, and that is a great selling point for other breeders—they know the demand is there before they rear the first piglet. Byrne shares his restaurant requests and connections with others who are breeding his pigs for market. “I’m trying to sell what I’ve created so that others can sell to restaurants, because I can’t do it all,” he says. “And quite honestly, the feedback I got from people was ‘Your pork is great, but you are the worst salesman ever.’ And it is true. I’m not a salesman. I’m much more interested in breeding and expanding the line.” For more information on the Red Roc breed, contact Greg Byrne at gregbyrne1@gmail.com. wvliving.com 55
e r o e xpl
SPONSORED CONTENT
Heritage Farm Museum and Village
Just a few miles from downtown Huntington, Heritage Farm Museum and Village, West Virginia’s first and only Smithsonian Institution Affiliate, offers visitors of all ages a unique, historical Appalachian experience complete with museums and activities not found elsewhere in the region.
Kids
Parents
Grandparents
There’s nothing quite like the excitement of a child. Make friends with miniature horses, laugh with llamas, and pet piglets at the Petting Zoo. At the Children’s Activity Center, kids can play with a typewriter, learn to milk
Parents will enjoy the seven stand-alone museums that offer glimpses into early Appalachian pioneer life. The Industry Museum invites guests to explore advancements in regional industry and commerce like timber and coal, while the Transportation Museum documents the evolution of transportation with an impressive collection of early automobiles, trucks, and even a stagecoach. The Progress Museum showcases the evolution of domestic life since the 1850s and houses the fully functional Artisan Guild Print Shop. Enjoy downhome cooking at The Daily Bread Café, and then watch a blacksmith forge a tool at the Blacksmith Shop.
Don a dunce hat and take a seat in the fully restored One-Room Schoolhouse that sits on the former site of Ratcliff School, or recall a simpler time at the Country Store Museum.
Heritage Farm Museum and Village Heritage Farm and Village is such a special place, don’t be surprised if you don’t want to leave. And with five individual inns on the property, you can enjoy a lengthier farm experience. Stay in one of the beautiful, antique-filled homes, each with fully equipped kitchens, which harken back to a simpler time. Enjoy peaceful views from front porch rocking chairs, a game of checkers, or a hike along the property’s five miles of trails. The 9,000-square-foot Barn Conference and Retreat Center is an 1800s dairy barn that can accommodate large gatherings like camps and church retreats and includes five meeting rooms, two large bunk rooms, a kitchen, and bathroom facilities. One of the newest lodging additions is a N&W Virginian caboose, where guests can experience our railway past.
Events
pretend cows, and watch bees building a hive. The Six Simple Machines Discovery Zone is a new interactive playground that features the six simple machines and different types of renewable energy. The newly added MakerSpace is a place for all ages and skill levels to explore and foster creativity.
The newest museum, The Bowes Doll and Carriage Museum, features one of the best private collections of dolls in the country and will delight children and adults alike. Don’t miss the “Generations” Murals in the MakerSpace, which chronicle pop culture from Pearl Harbor to 9/11. Visit The Artisan Center and watch skilled tradespeople demonstrate traditional Appalachian arts and crafts.
A great way to sample all that Heritage Farm and Village offers is by attending one of their popular festivals, so mark your calendar! Festival tickets cost $12 for adults, $10 for seniors, and $8 for children.
SPRING FESTIVAL | May 5
SUMMER FESTIVAL | July 7
FALL FESTIVAL | October 13
This is your chance to see the entire village brought to life. Tour all the museum buildings, watch artisans craft handmade products, visit with the farm animals, and witness machinery from yesteryear. Food vendors, live music, and special activities like sheep shearing help make this a oneof-a-kind event.
The Farm will celebrate America all July long, and it starts with the Summer Festival on July 7th. This tribute to America features one of our nation’s oldest traditions—the ice cream social. Enjoy special recipe homemade vanilla ice cream for sale in the village, as well a host of special activities.
This year’s Fall Festival is jam-packed. Not only will Heritage Farm be hosting its annual Cast Iron Cook-Off, but guests can also enjoy the third Mountain Games event—a series of 10 scored games that embrace the Appalachian heritage of our region.
WWW.GOTOWV.COM/HERITAGEFARM
CHRISTMAS VILLAGE | Nov 30Dec 15 (Fridays & Saturdays)
Enjoy the festive pioneer village, live Nativity scene, visits with Santa, baked goodies, and all sorts of handmade Christmas gifts. *Special admission is $5 (ages 3 and up)
creatively ‚‚ live
Seeing Green
Clay County Schools is training a generation of entrepreneurs. written and photographed by zack
harold
live ›› creatively
If
G rayson, Hanna, Asia, Kaylie, Miriah, Rylan, and Samuel want to bring 2,000 students from Clay County’s six schools to their arts and crafts fair—and the school system charges 70 cents per mile for each 72-seat school bus—how many $10 tables do they have to rent to recoup their costs? That’s not a textbook word problem. It’s a real-world puzzle the students in Leslie Osburn’s hospitality and tourism class at Clay County High School are trying to solve. The students have also measured the school’s gymnasium to figure out how many tables they can fit, drawn up a budget for the fair, and developed an ad campaign with separate messaging for kids and adults. They’re getting advice from Osburn, BridgeValley Community and Technical College, and the National Consortium of Entrepreneurial Education (EntreEd for 58 wvl • spring 2018
short). But students are the ones making all the decisions. It’s part of the Clay school system’s countywide effort to be recognized as one of America’s Entrepreneurial Schools (AES), a program by EntreEd that aims to inspire students from kindergarten to 12th grade to start their own businesses. To receive the recognition, schools must demonstrate that every child has received some form of entrepreneurial education. “We’re pretty tough on the idea that it has to be every student,” says EntreEd executive director Gene Coulson. “But we’re pretty loose on how they get there.” That’s one of the most attractive qualities of the AES program. Schools can participate without hiring a new teacher, shoehorning a new class into their already packed schedules, or buying expensive training or materials. Entrepreneurship education can be easily incorporated into math or reading lessons, classroom projects, or campus-wide programs.
On the Ground Floor
In 2016, EntreEd received a $2.3 million POWER grant from the Appalachian Regional Commission to expand its programs in five states—Kentucky, Ohio, Tennessee, Virginia, and West Virginia. The money came with some stipulations. It had to be used for programs in counties on the commission’s list of distressed counties, and also in communities that had been affected by the downturn in the coal industry. Clay County met both criteria—and the local school system welcomed EntreEd with open arms. “This was a way to tap into kids’ creativity and let them see they can be a success, no matter where they live,” Clay County Assistant Superintendent Joan Haynie says. “With our global economy and businesses, you don’t have to be in the middle of a big city to be successful anymore.” Now each of the county’s schools has an EntreEd teacher leader, who helps incorporate entrepreneurship education
creatively ‹‹ live clockwise from left Julie Greenlee’s business class at Clay County High School researches the best way to make chocolate-covered strawberries. Students in Greenlee’s class make a
into the existing curricula. Each of the four elementary schools are holding market days, where students sell handmade items. Clay Elementary held theirs during February’s parent-teacher conferences, with students outside each classroom hawking their wares. Kindergarteners made “honey bunnies” from crew socks and sold them for $5 apiece, while fourth graders made snowmen from decorated tissue boxes with snowflake print gloves tied on top as hats. Those cost $4 each. “They got to see the whole gamut— what goes into an idea, how you develop that, market it, and sell it,” says Michelle Samples, Clay County Schools’ grant director. The county’s middle and high school students are receiving their entrepreneurship education as part of their everyday math, science, and language arts lessons.
Entrepreneurship is even showing up in art class: “You have students who plan on making a living in the arts, and you have to talk about how you are going to be able to do that,” Samples says. But, more than anywhere else, entrepreneurial education has come alive in Clay County High School’s career and technical programs. The school already participates in the state education department’s Simulated Workplace program, where vo-tech classes are run like businesses— students have to prepare resumes, apply for specific jobs within the class “company,” punch a timeclock, and undergo regular evaluations with their superiors. Teachers serve not as overlords, but as advisors. The companies are student-run. But entrepreneurship has added another layer of realism to the simulation
laser etching of the WV Living logo. Kelsey Flinn shows off a metal sign her agriculture students made for the Clay County Business Development Authority.
because now, instead of being hypothetical companies, the classes are dealing with cold, hard cash.
Finding the Opportunity
Julie Greenlee’s business class sold pumpkin rolls at Thanksgiving and bath bombs, sugar scrubs, and custom laser-engraved ornaments at Christmastime. For Valentine’s Day, the class sold arrangements of chocolate-covered strawberries—students purchased all of the supplies, spent days perfecting the process for decorating the fruit, took orders, stayed after school to assemble everything, and delivered the arrangements. They made around $500. Kelsey Flinn’s agriculture class has several ventures going. Her freshman students are building a homegrown popcorn business. The class also sells flowers they grow in the wvliving.com 59
live ›› creatively
school’s greenhouse. “They make thousands off of that,” Osburn says. Students have started a metal sign business, using a CNC plasma cutter obtained with money from a student-written grant proposal. The sign shop recently completed its first job, for the Clay County Business Development Authority. It took a few tries to get everything right, since the customer wanted the sign matte black and students originally painted it glossy. Flinn says that’s just part of learning customer service. The kids made $250. Trey Corwell’s business class offers business cards, flyers, and banners for local businesses. They have purchased binding equipment and hope to corner the market on sports programs next year. In addition to the fair her students are setting up, Leslie Osburn’s hospitality and tourism class has hosted a movie during the school day, making around $600. They 60 wvl • spring 2018
hosted two separate karaoke events, clearing nearly $2,000 in all. Osburn’s students have put that money to a variety of uses. Late last year, they threw a special thank-you dinner for all of the school’s teachers. But their favorite thing to do is plan trips. They recently attended a conference at The Greenbrier to learn about marketing. And their trip to the New River Gorge changed the whole trajectory of one of their classmates’ lives. Asia Summers had no interest in tourism— she signed up to take something else, but that class was full so she got moved into Osburn’s class. Summers is now going to get whatever job she could find, then figure life out from there. That all changed after a trip the class planned to the New River Gorge, where she saw the impact of the tourism industry on Fayetteville’s economy. “Our county is really poor. And I realized I could make
clockwise from top a difference if I left Trey Corwell’s wanted to,” she says. class company prints Summers, a senior, posters and flyers for other businesses. Chocolatehadn’t planned to covered strawberries Julie attend college after Greenlee’s class sold for graduation. But she Valentine’s Day. Greenlee’s students taking orders for is now planning to strawberries. A metal sign study hospitality and produced by Kelsey Flinn’s tourism management agriculture class. at Pierpont Community and Technical College in Fairmont. Gene Coulson of EntreEd says stories like Summers’ are why the America’s Entrepreneurial Schools program was founded. By raising a generation of businessminded thinkers, Coulson says we could change the state’s economy forever. “You’re asking yourself, what are the challenges our community has? And how can I turn that into an opportunity?”
listings From historic houses to picturesque farms to quaint cottages, there’s a special place in West Virginia calling your name. Check out these extraordinary properties from around the state.
150 Laurel Circle, Fayetteville - $740,000 MLS: 214565
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Old Colony Realtors, Janet Amores, 304.444.8653 Joseph Miller, Broker of Records
home marketplace
62 wvl • spring 2018
home marketplace
wvliving.com 63
away ‹‹ live
Meant to Be
them on a plane at the Greenbrier Valley Airport. Flipping through a real estate flier there, she got A product of chance and vision, this getaway intrigued by a farm outside Union is becoming a favorite Monroe for sale outside Union, though she County destination. finally persuaded written by pam kasey herself it was photographed by carla witt ford impractical. But a few months later, back in Florida, friends told Alpizar they’d illow Bend Bed and just bought a place in Union, West Virginia. Breakfast almost didn’t The coincidence was too much. She flew up and come to be. made an offer on the farm, and it was accepted. Vips Alpizar was “I still didn’t know where I was!” she laughs. living in Florida in 2000 The old farmhouse served as a family and decided to take her tween sons on a long getaway for years. But once the kids were summer road trip out west. They eventually off to college, Alpizar, a natural hostess, meandered back east but a little behind the boys’ school schedule, so she followed a AAA thought of her old fascination with a time before hotels, when travelers stayed at inns. TripTik through unfamiliar territory to put
W
“You’d offer them a room and a meal,” she says. “I always loved the idea of that, and I thought this American farmhouse would be a perfect spot to do it.” After gutting the 1890s house to update its historic bones for modern sensibilities, she welcomed her first guests in June 2011, for Union’s Farmers’ Day weekend celebration. Willow Bend sits on 160 acres on Turkey Creek in bucolic southeastern West Virginia. Now entering its eighth season, the B&B offers five rooms—three kings, a double queen, and a queen—each with its own bathroom and fireplace. Guests are treated to a two-course breakfast on the covered wraparound porch in warm weather or by the fire in the dining room when it’s cooler. In the evening, there’s always a snack. “Since we’re this far out in the country, people often eat dinner early, so I like to offer them a little something in the evening,” Alpizar says. ”Ice cream, maybe, or cookies.” wvliving.com 65
live ›› away
Willow Bend offers plenty of spots for country relaxation, indoors and out.
66 wvl • spring 2018
For daytime activities, there’s space indoors and out to relax or roam, and there’s also plenty to do in the surrounding area. Newcomers like to see The Greenbrier and visit the shops and restaurants in Lewisburg. For a pretty country drive, Alpizar directs guests in a circle that takes them to Hinton for lunch then east through Talcott and Alderson, ending in Lewisburg for dinner. Hikers like the Greenbrier River Trail and bird-watchers enjoy the Hanging Rock Raptor Observatory on Peters Mountain. Easy drives take visitors to Moncove Lake and the state fairgrounds, and history buffs can make a day of Cooks Old Mill, the Monroe County Historical Society museum, and the walking tour of well-kept historic properties in nearby Union.
Willow Bend’s shady creekside lawn makes for a gracious events venue. “Our pavilion has a full kitchen and his-and-her bathrooms,” Alpizar says. “We have 80 wooden folding chairs with padded seats and 10 tables. The pavilion is right down on the creek, and there’s a walking bridge with benches built into it that goes to the area where we hold weddings.” With its relaxed setting and three generations of genuine hospitality—Alpizar is helped by her daughter and now also her 5-year-old granddaughter—Willow Bend has quickly established a name for itself. “Lots of people have become regulars, and we’ve had family reunions come back three or four years in a row now,” Alpizar says. “I just love for people to feel at home here.” Buster Brown Road, Union, 304.772.3454, yoorlife.com/wb
wvliving.com 67
A Grafton business owner draws on his roots. written by j.
68 wvl • spring 2018
kendall perkinson
Mountain Leverage founder Alex Reneman.
CARLA WITT FORD
Leveraging the Mountains
out loud ‹‹ live
COURTESY OF MOUNTAIN LEVERAGE
As
a child, Alex Reneman spent every Memorial Day dressed in white. Like many other kids who grew up in Grafton, he would carry flowers and flags through the streets during the town’s annual parade. But it was the final part of the days’ activities Alex remembers most: walking out onto the grounds of the Grafton National Cemetery and placing those flowers on the graves of soldiers, the atmosphere shifting from noisy celebration to quiet reflection. Reneman’s parents were heavily involved in Grafton’s VFW post, so he listened to the stories of veterans as a young man. He eventually joined the National Guard and, though he couldn’t know it at the time, the nation would soon call on him the same way it had for the soldiers he’d visited as a child. This tradition of service helped define not only Reneman’s personal values, but also the culture he aims to instill at his Grafton-based company, Mountain Leverage. “When we’re with a customer or partner and things go wrong, we don’t just tuck our tails and run. We stay and fight and sacrifice,” Reneman says. “You might walk in here and think, man, these are a bunch of hillbilly hippies, sitting around the fire singing ‘Kumbaya,’ talking about love. And that’s true. But when the battle starts, look out. You don’t want to be on the other side. That mix of culture is tough to pull off.”
Departure
Alex Reneman began attending West Virginia University as a political science major but soon headed in a different direction. “I realized that business was the same thing, except you make money,” he says with a laugh. So he switched his major to business administration with a focus on management information systems. He planned to start his own construction business after graduation. He had spent summers in Washington, D.C., working construction and felt he understood the field. As he was preparing to make this dream a reality, he got a job interview in Pittsburgh with Deloitte, one of the world’s largest accounting and consulting firms. A trusted WVU professor advised Renemen to hedge his bets and take the interview. He did, and had a job offer on his answering machine by the time he returned home. Renemen took the position. Rather than being an obstacle to running a business, the job turned out to be the perfect preparation for it. He was excited by the intelligent and talented people he worked with, and it opened his eyes to what was going on in the business world. Reneman says it’s easy to get pigeonholed into a specific set of tasks at big companies like Deloitte, which can make for a less diverse—and less interesting—career path. But entering the job market in the early 2000s, just as e-commerce was taking off, he managed to avoid this pitfall. “I saw all kinds of different business models trying, succeeding, failing. It was a wild ride. I got to do a little bit of
everything, which was great experience.” Then came September 11, 2001.
Mountain Leverage’s voice-integrated packing systems increase worker productivity and reduce human error.
Taking Stock
“Any event that shakes you to your very soul makes you do a personal inventory. I think a lot of us thought, what are we doing in life? Is it important?” Reneman says. He realized living in Pittsburgh and traveling often made him feel separated from the things he valued most. “My family was back here. My community was back here. And I wasn’t providing any value to them. I wasn’t connected,” he says. He left Deloitte in the fall of 2002 and started up Reneman Enterprises in his hometown. Then, only six months later, his National Guard reserve unit was called to serve in Iraq. With Reneman facing years out of the country and away from his business, his mother and several friends stepped up to help with the administrative functions of keeping the company alive, but in hibernation. In one sense, accepting the responsibility that he had honored as a child in Grafton had suddenly become real. But he was also forced to delay other responsibilities he felt, and to put dreams on hold. And so, it was in a desert halfway around the globe that the idea of Mountain Leverage began to take root. Reneman says that the name is drawn from his desire to leverage the culture and the people of the Mountain State on the national business and technology scene. wvliving.com 69
Return
Growing up in West Virginia, Reneman saw businesses leaving or shutting down, and the businesses that remained were mostly passing money and services around the community. But he didn’t see much money coming into the region. He wanted to fill that gap, even if it was just tax revenue from employees. In the spring of 2004, Reneman arrived back in the state for good. While helping a friend with a roofing project soon afterward, he received a phone call from a former Deloitte colleague about a voice company called Vocollect in Pittsburgh that was doing interesting work converting text to speech and vice versa. It was six years before Apple released Siri, its voice-based intelligent personal assistant. But Reneman says Vocollect—now owned by multinational conglomerate Honeywell—had been working on the technology for years. He was impressed with what he saw. Industries using the company’s software in production and shipping seemed to have plummeting rates of human error and skyrocketing rates of efficiency. He also saw how the technology could be integrated into existing shipping 70 wvl • spring 2018
systems—and Reneman knew that was something he could build a business around. In the following years, Reneman began working with companies all over the world. The voice system acts as a personal assistant for employees, guiding them by voice through enormous warehouses to find the parts they need to fill orders. The voice tells them which direction to go, which shelf to look on, and how many items to pick. In addition to the 99.9 percent accuracy and time-saving benefits, the system also eliminates the cost and hassle of paper lists and heavy RF scanners. Even as Reneman was growing Mountain Leverage, he was also running a plethora of other businesses under Reneman Enterprises: an IT company, a bowling alley, a restaurant, and a computer repair business, just to name a few. Reneman describes himself as “the peanut butter man” at this stage, always spreading himself extremely thin. That’s when an older gentleman offered some guidance: “Son, if you want to help your community, you need to let the rest of this go and focus on Mountain Leverage.”
Mountain Leverage It turned out to provides customers be sage advice. Since with a detailed, 2004, Mountain on-location business process review before Leverage has become beginning design on a a world leader in new system. voice integration and automation, securing clients like Nike, eBay, and Volkswagen. With this success, Reneman hopes to leverage the growth to bring more jobs, more money, and more opportunities to the state. He is currently organizing a new tech hub for startups and has worked with the Coal to Code initiative, which trains out-of-work coal miners in marketable computer skills. Reneman intends to bring out the best of West Virginia by integrating Grafton’s culture into modern industries. “I’m not here by apology, I’m here by choice,” he says. “I think people need to realize that we have some really unique cultural assets here in West Virginia and in the surrounding areas that we can leverage to be highly successful.”
COURTESY OF MOUNTAIN LEVERAGE
live ›› out loud
SARAH KENYAN; COURTESY OF THE MOUNT
The Restorationists Allegheny Restoration and Builders of Morgantown practices deep preservation in West Virginia and on the national stage. written by Pam Kasey
When Edith Warton’s celebrated 1902 mansion in Lenox, Massachusetts, was rehabilitated in the 1990s, Allegheny Restoration and Builders preserved or refabricated many dozens of windows, doors, and shutters. The mansion is open today for tours. edithwharton.org
Allegheny Restoration and Builders took part in the 2016 stabilization of the Blue Sulphur Springs pavilion, the only structure remaining of an 1834 mineral springs resort in Greenbrier County.
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How Far?
Blair Lee, who’d studied theater but also happened to be a talented carpenter, was working on the team restoring the Philippi covered bridge in 1991 when, frankly, some people had to be fired. A big-hearted project leader had hired too many locals. No one wanted to be the heavy, so Lee asked his cousin Tom Anderson to give up his theater management job in Minnesota to wrangle things into shape. The 1852 Philippi bridge had nearly been destroyed by fire in 1989, and Governor Gaston Caperton decided it was time to preserve the 17 covered bridges remaining in the state. Lee and Anderson enjoyed their time in Philippi. They got to work with WVU engineer Emory Kemp, whose grounding in historical materials and methods brought out the deeper meanings in projects and made for handsome outcomes. As the bridge restoration neared completion, they formed ARBI in hopes of winning the coming covered bridge projects. Anderson and Lee set up an office in Morgantown and a workshop in Beckley, and both men worked in the field while Anderson also sought projects. He did secure some of the bridge work over the following decade. And along the way, the two found other jobs to fill their portfolio. They built a carriage house in Lewisburg for the Greenbrier Historical Society, using period nails and hinges, to display a historically important Conestogastyle wagon. They contributed to the restoration of the former B&O Railroad station in Martinsburg, referencing old photographs to reconstruct soffits and rebuild porches. They’d grown to a staff of four or five when they took the job in 1996 for a full interior and
NIKKI BOWMAN
B
efore machines made windows, carpenters did. They shaped horizontal wooden pieces, called rails, to fit perfectly into vertical stiles. They cut rabbets all around where the panes would seat. They fashioned delicate muntins to stand between the panes, and they snugged everything together and glazed it with putty to seal the edges. Their precision skill lighted interiors without admitting drafts, and their artistry enlivened buildings in ways we still admire. Today, the repair and refabrication of original windows is a craft that distinguishes an architectural restoration firm. It’s a niche that Allegheny Restoration and Builders Inc. of Morgantown prides itself in. Name almost any structure that keeps our state’s history alive: a majestic hotel, a vaudeville theater, a railroad depot, a legislative or academic hall. There’s a good chance it’s been touched in some way by ARBI. Founded in 1991 to save the state’s few remaining covered bridges, the company went on to work as a general restoration and construction firm, specializing in the windows and millwork that express the architectural character of buildings across West Virginia and from Tennessee to Massachusetts. If we could line preservationists up according to their philosophies, we might call one end the “illusionists,” those who prefer a modern approximation of the historic, and the other end “realists,” committed to traditional materials and methods. Although ARBI was started by cousins who happened to be theater majors—traders in illusion, you might say—the firm landed toward the reality end of that spectrum.
NIKKI BOWMAN
exterior restoration of the 1896 Dering building on Walnut Street in Morgantown. One day, Anderson walked into the Dering building and asked, “How far are you guys willing to travel?” He stood before a table and unrolled the blueprints for a magnificent building—in New England. When the men balked, he left, leaving the blueprints behind. “I looked the plans over,” recalls ARBI carpenter Jon Smith. “And I asked the guys, ‘How in the world could we not tell our grandchildren we worked on this?’” Author and designer Edith Wharton’s 1902 mansion, The Mount, in Massachusetts, had been granted National Historic Landmark status decades before and was the target of a long-overdue rehabilitation. ARBI submitted a winning bid. The team drove up to western Massachusetts, where they restored and refabricated many dozens of windows, doors, and shutters and updated the mansion’s heating, cooling, and other systems. They worked day and night in an unheated interior and stayed in a seedy hotel—the kind of dues-paying job a successful firm looks back on fondly. “Blair got a bright idea,” laughs Smith, by nature the firm’s unofficial storyteller. “He went across to the supermarket and got clams and seaweed, and he steamed clams in the coffee pot in that hotel room. Sitting and watching it, he couldn’t wait for the clams to open up. He could really cook stuff out in the field.” Now not only a historic house museum, The Mount flourishes as a cultural arts center that hosts 50,000 visitors a year, a shining example of preservation in support of education and tourism.
Anderson, Lee, and crew earned respect at The Mount. “I found them to be competent, sensible, and humble,” says Stephen Reilly, project architect at the time with John G. Waite Associates. “They set the bar high with their craftsmanship and work ethic.” ARBI’s work in Massachusetts secured its reputation as a preservation firm of national stature. As it would happen, the team would work with Reilly again.
Jon Smith and his Allegheny Restoration and Builders' crew stabilized the columns and rebuilt the spring box at Blue Sulphur Springs so that it can be fully restored in the future to its period of significance.
The Hand of the Craftsman
ARBI grew as it undertook projects across the region. When carpenter Phil Davis came on in 2001, he first worked on restorations of West Virginia’s Fletcher and Simpson Creek covered bridges. He’d only ever done new construction, but Smith mentored him in old-school methods and his mindset changed. “I had to get broken to the fact that, when you do new construction, everything’s brand new and perfect,” he says, “but when you do restoration, everything doesn’t always look brand new.” The rough surfaces of old structures tell stories. “You can date buildings by whether the wood in the flooring is pit sawn versus circular sawn versus vertical sawn,” architect Reilly explains. “Modern techniques of milling lumber are very recognizably different—you might not recognize it as an authenticity problem, but you’ll see the difference.” A painted wood dentil molding looks different from a glass fiber reinforced dentil molding, he says. Rosehead nails and cut nails seat unevenly compared with today’s uniform wire nails. Deep preservationists aim to retain those materials wvliving.com 75
right Jon Smith (left), Tom Anderson, and architect Michael Mills at the Pearl S. Buck birthplace in Pocahontas County.
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and textures—a structure’s architectural fabric. “When you take the time and patience to match the profiles on a house, around the soffit at the corner and all that,” Anderson says, “when you take a piece of that molding back to the shop and rebuild that so it matches exactly—I can’t overstate the value of that.” Anderson’s wife, Gwen, who moved with him from Minnesota and has been part of ARBI’s philosophical conversations all along, says it’s about seeing the hand of the craftsman. “If you look down and see silver screws where it should be square iron nails that were forged, how is that different than walking into a house that was built three days ago?” she asks. “When a piece of wood or an object is restored by a craftsman’s hands, it adds a human quality to the piece that lends itself to history.” It goes well beyond the visual, too. “In a historic house with all plaster walls, the acoustics are fantastic,” Reilly says of the subtler qualities of traditional construction. “It’s very quiet. There’s a dull thud when you tap the wall, not a ringing.” He refers, contrastingly, to what he calls “preservation Disneyland,” where modern materials approximate shapes but can’t creak or warp or take on an authentic patina. The visceral experience of oldness can’t be faked. Davis learned at those covered bridges that the oldstyle tools that leave characteristic marks can have other advantages, too. “I used a thing called a slick. It looks like a giant chisel,” he says. “I would, say, use my electric circular saw to make curved cuts, then use the slick just like the old guys would have to clean the joints up. No cords, no batteries—sometimes it’s just quicker.” ARBI worked on the Hubbard House in Charleston in that era, along with the Lewin-Garlow house in Morgantown, the B&O Roundhouse complex in Martinsburg, the Randolph County Courthouse, and other
structures. The company built a replica of Andrew Johnson’s North Carolina birthplace for the president’s National Historic Site in Greeneville, Tennessee. Then Reilly’s firm called.
An Ethereal Light
The firm invited ARBI to bid on the window work at a stunning, high-profile job: Baltimore’s Basilica of the National Shrine of the Assumption of the Blessed Virgin Mary. Built beginning in 1806 in Anderson’s hometown, the Basilica was the masterpiece of Benjamin Henry Latrobe, a primary architect of the U.S. Capitol and the father of American architecture. Reilly again served as project architect, and ARBI won its subcontracting bid. Over the centuries, more than a dozen updates had eroded and even eradicated essential design features of Latrobe’s Basilica—particularly those having to do with windows, ARBI’s specialty. The firm recreated Latrobe’s large, clear glass windows to replace mid–20th century stained glass that dimmed the natural light the architect had designed the space for. ARBI also undertook a more difficult and spectacular operation. In Latrobe’s design, daylight diffused into the sanctuary through a high dome with a central opening, or oculus, topped by a higher outer dome punctuated by unseen skylights. A World War II–era remodeling removed the skylights and encased the outer dome, cutting off the delicate and deliberate lighting effect. AR refabricated Latrobe’s two dozen 3-by-10-foot skylights. One nerveracking responsibility fell to Davis. “I was tasked with going up there and cutting into the dome,” he says. “I had to plunge down through the roof with a big saw, and it had to be the right spot.” It got easier after the first one, he says.
SMILLS GROUP
left Blair Lee (at bottom right) on scaffolding at the cupola atop the Greenbrier County Courthouse in Lewisburg.
Allegheny Restoration and Builders restored skylights to the once-enclosed dome of the architecturally significant Basilica of the National Shrine of the Assumption of the Blessed Virgin Mary in Baltimore.
Historic context is never lost on a preservationist. “We could see all the way to Fort McHenry from up there on the Basilica’s dome,” Smith says. Located three miles away at the head of Baltimore Harbor, the fort was a site of major resistance to the invasion of the British during the War of 1812. “That’s where ‘The Star Spangled Banner’ was written. They stopped construction of the cathedral until after the war was over.” Latrobe’s skylights would have posed a complex problem for any builder. “Very long, very narrow, and big and heavy,” says Reilly, now a partner at Lacey Thaler Reilly Wilson Architecture & Preservation in Albany, New York. “But they’re really quite something. If you look at photos of the building, you can see them on the main dome, slender slices across the surface. Allegheny did a fantastic job.” Completed in 2006, the restoration of the Basilica turned out to be Anderson’s favorite project. The radical restoration generated controversy. But it earned ARBI and Davis a Craftsmanship Award from Baltimore’s Building Congress & Exchange, and it was ultimately celebrated. The reintroduction of natural light, especially the ethereal light from the dome, stirred public acceptance. “All of Latrobe’s other buildings had been demolished or so significantly changed that the Basilica was basically his last intact public structure,” Reilly says. “The skylights and windows were really important character-defining features. Allegheny’s work was part of the greater understanding and restoration of the building.”
COURTESY OF THE BALTIMORE BASILICA (2), WIKIMEDIA COMMONS
A Hazard of the Profession
When most of us think of restoration, we think of history and architectural styles and tourism of a certain kind. But for the carpenters doing the work, it’s a lot of time spent in abandoned, ill-lit buildings with peeling paint and wind whistling through cracked windows. Once in a while, even the most stouthearted get creeped out. ARBI’s most haunted work site, in Smith’s mind, was Willow Wall, the 1812 McNeill Family House near Moorefield. “The guy that owned the house collected vampire-killing equipment,” he claims. “Stakes and holy water and stuff.” But he interrupts himself with thoughts of another most-haunted place. Behind the Otto farmhouse at the Antietam Civil War battlefield in Maryland, he says, lies a kidney-shaped mound. “It’s full of arms and legs.” He can’t resist the gruesome wartime-hospital detail. Initials carved by recovering soldiers can still be seen in the windowsills of the house, he says, and buzzards return there every year to nest. “The park rangers refuse to go in there at night. They say you can hear all kinds of crazy stuff. I worked on a complete restoration, but I never was in there after dark.” In 2015, working at a restoration of the First Ward School in Elkins, Smith took photos of a stairway using his phone’s camera. “As soon as I put this picture on my computer, I said, ‘Look at this! There’s a man standing on the stairs!’ I didn’t see him at the time. He’s not gray—he’s in color—and you can see through him. He’s got gray khaki pants with a blue streak down the leg, and you can see a hand on the railing.” Like most ghost photos, it’s faint—too faint to reproduce in these pages—although it’s vivid enough that it’s hard to wvliving.com 77
Guy Kump House in Elkins; carved initials, part of the “ historic fabric” preserved in the cupola on the Greenbrier County Courthouse; a
complex window ARBI refabricated for The Mount in Massachusetts; before and after views of Martinsburg’s ~1848 B&O station and hotel.
CARLA WITT FORD, NIKKI BOWMAN, MILLS GROUP, ALLEGHENY RESTORATIONAND BUILDERS
A sampling of Allegheny Restoration and Builders' projects. top to bottom The Barrackville covered bridge; the 1925 Governor H.
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dismiss. After the restoration was done, he says, a visiting local said that staircase had been closed off when a boy fell to his death. Working in a spooky environment also has its temptations—like one day at that job at Morgantown’s Dering building, which was once a funeral home. “Albert Emory was taking down wainscoting in the embalming room upstairs, and he found a bunch of old coins,” Smith relates. “So Bruce Marshall and I told him the old story that those were coins off of dead men’s eyes. ‘I wouldn’t touch them for the world,’ I said. No, he’s keeping them, he kept saying, and he put them in his pockets.” When they left Emory to his work, Smith suggested Marshall discreetly lift his fan once in a while and give Emory a draft of cool air. “When we had his attention, I took two 2-by-4s to the room below and bumped the floor like someone walking. The next thing we knew, he was right out in the middle of Walnut Street,” he laughs, “and all those coins were in a neat row on the windowsill.”
Self-Preservation
Many dozens of historic buildings welcome us today for tourism and public events and as private offices and homes thanks to the work of Allegheny Restoration and Builders. The staff remember each job with affection and humor— for someone they met, a prank they played, a technique they learned, or a new appreciation they gained for the state’s and nation’s history and its craftsmen. Now the company is heading into a new phase. Lee passed away in 2017 and is deeply missed, and Anderson is close to retiring. An important part of his job, he says, has been to inspire people. “Who wants to get up every day and go out in the cold and the snow and the rain?” he asks. “You have to get out there yourself.” He and Lee did that, and they truly did inspire dedication and respect. If they had stuck with theater, they surely would have created memorable illusions. As it turns out, they’ve preserved for us some of the most meaningful illusions of all. The company has employed nearly 50 people at one time over the years and stands now at 35 as it looks toward the future. “So many of us, no matter our profession, strive for efficiency all day every day to a point of failure,” Reilly says. “My experience with Tom and Blair and Jon was, they would respectfully make it clear that we could rush this, or we could do it the right way. It’s really important to embody the preservation of the built world the way that they have done.” 304.381.4820, alleghenyrestoration.com wvliving.com 79
From the woods to the sawmill, lumber yard, trucking company, and local retailers, Gat Creek’s story has its roots in West Virginia—but its branches stretch across the world. written by Zack Harold
M James Prutilpac of Chuck’s Furniture and Mattress loves to showcase Gat Creek furniture. “When you buy Gat Creek, you are buying heirloom quality that will last you a lifetime, and you will have supported a long chain of West Virginia jobs.”
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att Muck admits it—he’s not a good salesman. He doesn’t dress the part, for one thing. No matter the weather, he always wears cargo shorts and running shoes. When customers come into Colonial Interiors, his family’s 38-year-old furniture business in St. Albans, Muck does not meet them with high-pressure sales pitches. He does not follow them around the store. Muck prefers to let the furniture do the talking. That’s one reason the store carries Gat Creek furniture. Every table, chair, and chest of drawers has a story to tell. Colonial Interiors began carrying Gat Creek in 1999, impressed that the furniture was made of quality hardwood and was hand-built in a factory in Berkeley Springs. Muck began making regular trips to the Eastern Panhandle to pick up inventory. Once, he arrived at the factory at the same time as a tractor-trailer from the Marlinton-based Burns Motor Freight. The truck was dropping off a load of kiln-dried hardwood from the Frank E. Wilson Lumber Company in Elkins. “It sounds corny, but it gave me chills,” Muck says. “The tree is grown in Randolph County. Burns Motor Freight takes it to Berkeley Springs. A truck brings it to St. Albans. We support our own, and that’s what it’s all about.” That local connection has inspired a dedicated following for Gat Creek furniture. When Rick McEwuen at Chuck’s Furniture and Mattress in Morgantown points customers toward Gat Creek products, ”I tell them it is made in West Virginia by West Virginians. Not only is it well-designed and
well-made, all the lumber comes from local hardwoods and keeps our West Virginia people working.” McEwuen also appreciates that Gat Creek will customize just about any piece to a buyer’s specific requirements. “They can make a table taller or shorter, or if you need a casegood in a slightly different size, they can accommodate you,” he says. All the company’s models are also available in a variety of woods and finishes. Delivery usually takes one or two months for these custom jobs, but while customers are waiting, each receives an orange postcard in the mail. On one side is the name and sepia-toned photo of a Gat Creek furniture builder. On the reverse, there’s a short biography of the builder along with a handwritten message, thanking the customer for their order and letting them know their furniture will soon be on its way. When their order arrives, that same builder’s signature will be on the back, along with the date the furniture was completed. “It puts a name and a face with the piece,” Muck says. Those postcards do not tell the complete history of the furniture, however. Each Gat Creek creation is a collaboration between dozens of West Virginia men and women representing deeply rooted, family-owned businesses.
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Hunter Smallridge can tell a lot, just from looking at a tree. After a lifetime hanging around Smallridge Timber, the Buckhannon logging business his father founded in 1992, he can tell if a tree is ready to be harvested. “They’re like humans. They’ve got a prime. And they get old, too, just like us.” He can estimate how much sawn lumber a tree will produce. “You can look and say, that’s got 300 board feet in it, or, that one’s got 200 board feet in it,” he says. “You can just
tell, after you’ve done it long enough.” And, since he knows he’ll receive 60 cents per board foot once the tree is sold to a sawmill, Smallridge can accurately estimate how much profit he will make. Smallridge sometimes buys tracts of timber from bid sales, where a forester has already identified the trees to be cut and estimated the board footage. But he usually prefers to find his own timber. He’ll walk the land with the owner, look over the trees, make a plan for how he will get his equipment and crews in place, and make an offer. He usually has five or six different sites ready to go. He decides which ones to cut first through conversations with the sawmills that will eventually purchase his logs—if they need hard maple, for instance, Smallridge will dispatch a crew to a property with lots of hard maple. The company has four log crews, each made up of four people. “The loader man, the skidder man, the dozer man, and the timber cutter,” Smallridge says. “Everybody just works together. Most of my men can do every job out there.” On a recent big job, Hunter’s cousin Shawn Smallridge served as the bulldozer operator. He started by preparing a staging area where the crew would work and cutting access roads to the stands of timber. He also moved brush to give the timber cutter, cousin Timmy Smallridge, easier access to the trees.
Timmy fells a tree by cutting a wedge-shaped notch in the side, pointing in the direction he wants it to fall. He then makes a bore cut, putting the chainsaw straight into the tree a few inches behind the notch. This creates a hinge, which will drop the tree slowly and accurately. He next slices into the backside of the tree until the saw reaches the bore cut—and then runs out of the way as quickly as possible. If the hinge cut is executed properly, he will be well out of danger before the tree even begins to move. Once the tree crashes to the ground, Timmy uses his saw to take off all the branches along with any part of the trunk that’s smaller than three inches in diameter. Some of this waste is hauled off and made into chipboard. Smallridge’s crews leave some brush behind to serve as cover for new growth. “That protects it from getting eaten off by deer,” he says. Dozer operator Shawn moves downed trees onto the road where Brent Smith, using the winch and chains on his cable skidder, grabs the tree and drags it to log landing. Now loader man Chris Henline uses his machine’s pincers to drop the log onto his saw, which he uses to cut off the tree’s forks and trim the log’s length for shipping. Once he has a load ready, Timmy calls for a truck and Henline stacks the logs on one of Smallridge’s tractor-trailers.
clockwise from top left J C Lumber Company employee Corey Carr feeds a board into the edger. The red laser lights allow him to see where the machine’s blades are located. A forklift loads one of the Frank E. Wilson Lumber Company’s seven package kilns.
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Kiln-dried wood goes to Frank E. Wilson Lumber Company’s surfacing shop,
where machines smooth the boards’ rough faces and trim their uneven edges.
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When log trucks arrive in the yard of J C Lumber Company, located just outside Elkins, log yard supervisor Lee Sanders uses a knuckle boom loader to pick the logs off the truck and sort them by species. The mill deals almost exclusively in hardwood, so the yard is filled with dozens of piles of poplar, red oak, white oak, beech, and hard maple logs. Sanders’ assistant Brandon Shahan moves these logs into the mill using a wheel loader. Once inside, the first stop is the debarker. Using a pair of jocksticks, operator Martin Brown rotates a log back and forth while the machine’s head and its 56 spinning metal teeth hammer away at the bark, sending pieces flying in every direction. It’s such a violent and noisy process that the debarker machine has its own room in the sawmill, but removing bark this way saves as much usable fiber as possible. The log next goes to the band saw, the heart of the mill. The saw is double-sided, so it cuts in both directions. Ronnie Dutch operates the machine from inside a small booth, a Little Tree air freshener hanging overhead. He has been working for J C Lumber since 1985, and the machine is now so much an extension of himself that he finds it difficult to explain what the joysticks and buttons at his station actually do. “It would be cheaper to send someone to Harvard than to train someone else to do that,” J C Lumber president Herb Kwasniewski says. Dutch moves the log from right to left, slicing off a board, then cuts another board as the log moves back to its original position. All the while, he rotates the log and adjusts the angle of the carriage, trying to keep his cuts as uniform as possible. The freshly sawn boards fall onto a conveyor belt that loops around the sawdust-scented building and back to Corey Carr. He picks up each board and runs it through an edger, which trims off the uneven sides. The wood now goes to the collection deck, where Ross Sullivan cuts off the rough ends of the boards with a trim saw. On the other side of his machine sits Daniel Conrad, wearing a headset microphone. You can’t hear him over the din of the sawblades, but he’s reading off each board’s footage, length, and grade into a computer that records the data. At the same time, Conrad wields a three-foot-long marker stick in one hand, making various tick marks on the boards. “Every mill uses a different set of marks. It’s whatever’s easier for the handler,” Kwasniewski says. If Conrad draws a straight line, it means the board is white with no knots. If he writes “RS,” it means the board needs to be resawn—maybe the saw messed something up, or Dutch cut the board a little too thick. If Conrad marks an “X” on a board, it has too many defects and cannot be used for fine woodworking. The mill’s “green chain” crew—Doug Canfield, Jimmy Hedrick, James Pharis, and Damien Sampson—now loads the wood onto hay wagons according to each board’s length, grade, and the marks Conrad made on them. When they have a complete load, they blow an air horn to signal for lumber yard manager Roger Long, who picks up the lumber
in a loader and wheels it across the yard to a shed, where the piles of wood are bound with steel straps for shipment.
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It’s a 15-minute drive from J C Lumber Company’s mill to the Frank E. Wilson Lumber Company, located just across the Tygart Valley River from Elkins’ Glendale Park. When a shipment of green lumber arrives, it is taken first to the grading and sorting shed. Here, amid the constant sound of wood knocking against wood, a SONAR-guided computer system determines each board’s exact footage, down to 1/32nd of an inch. Human touch remains essential, though. The company relies on three graders to assign a grade to the lumber according to National Hardwood Lumber Association standards. They have about seven seconds to look at each board, flip it over, inspect the other side, and punch a grade into the control box in front of them. “We’ve been doing it so long it’s just second nature,” says Dave Riggs, head of the company’s grading operation. Now graded and measured, workers Marshall Snyder and Kevin Bennett put the boards “on stick” to allow for adequate airflow. When they have finished stacking a package of lumber, either Shawn Mahanes or Austin Carder comes by on a forklift, picks up the stack, and moves it to the storage yard or into one of the company’s seven wood-fired kilns. Figuring out how long to leave wood in the kiln quickly becomes a math problem of mind-numbing complexity. Multiple species of wood share the same kiln and each species has its own unique moisture content. As the wood is dried, that moisture escapes into the kiln, increasing the humidity of the air inside and affecting the drying times for the rest of the wood. “This is really the critical art. If this isn’t done correctly, it can ruin the lumber,” says president Jim Wilson, who co-founded the company with his father in 1960. Wilson’s administrative assistant Herman Burky keeps a close eye on the process, pulling wood samples from the steamy confines of the kiln to weigh on special scales that measure how much water has been lost. Once out of the kiln, the lumber moves to the surfacing shop, where Akey Arbogast and Chris Wilt run the boards through a surfacer to smooth out their rough-sawn faces and a straight-line rip saw to give them a clean, straight edge. The lumber is then stacked and banded for shipment, and Mahanes or Carder takes it away to be loaded onto a truck. In addition to ordering green lumber, working out pricing, and a host of other duties, Wilson’s right-hand woman Glenda House coordinates shipments from the company’s woodpaneled office on the second floor of the Mountain Valley Bank building in downtown Elkins. Each Friday, she calls Burns Motor Freight in Marlinton to give them the coming week’s schedule. John Burns is usually on the other end of the line. He’s the president of the trucking company his grandfather started in 1949, and the third generation of his family to haul loads for the Frank E. Wilson Lumber Company. Burns’ trucks make the run from Elkins to Berkeley Springs every four working days. The loads are ready by 2 p.m. One of wvliving.com 85
Brandi Kerns, who works in Gat Creek’s finishing shop, fixes the finish of a table after dirt fell onto the piece during lacquering. This is just one of the many quality control checks performed at the Berkeley Springs factory.
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Burns’ day-run drivers—usually Donny Mole, Les Car, or Ron Shifflett—picks up the lumber and parks the truck at a terminal in Beverly overnight before hitting the road around 2 or 3:00 the next morning. The drive takes about three hours each way. “Caperton likes that stuff there at 7 a.m.,” Burns says.
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Drive south through the town of Berkeley Springs, past the Berkeley Springs State Park and the Berkeley Springs Bowlerama, and you’ll find a big red corrugated metal building. If it’s a weekday, the gravel parking lot will be filled with pickups and sensible sedans. This was once the headquarters of Tom Seely Furniture. Seely started buying and selling antique furniture in the 1950s until, a decade or so later, demand for his products outgrew the available supply. That’s when he opened the factory to make reproductions of his most popular pieces. Seely ran the business until the mid-1990s, when William Gaston “Gat” Caperton IV bought him out. Caperton, who was living in Chicago at the time, wanted to buy a business back home. His father, West Virginia Governor Gaston Caperton, happened across Seely’s operation while on the campaign trail and suggested Gat give the old man a ring. “I was a classic Charleston kid,” Gat Caperton says now. “I’d never been to the Eastern Panhandle. My only experience was my friends who went to Shepherd University and never came back.” He cold-called Seely and set up a tour of the factory, by the end of which he offered to buy the place. The men worked out a deal and Caperton took over operations in 1996. Although Capterton improved the efficiency of the
factory, he left the Tom Seely name and product line unchanged for the first few years. “I thought it would be relatively easy, keep making the same thing year in and year out,” he says. Then fashions began to change, thanks to the internet and HGTV. He realized the company needed to offer more contemporary designs, which he started selling under the Gat Creek brand. The company’s name and furniture might be different now, but plenty remains the same two decades later—like Caperton’s commitment to quality materials and the company’s reliance on talented craftspeople. About 40 percent of Gat Creek’s furniture is handcrafted in 15 independent workshops and shipped to the factory for finishing and shipping. All the rest is built in Berkeley Springs by the 120 people that work there. “It’s a communitybased business,” Caperton says. “The people that work here are Sunday school teachers, they’re volunteer firefighters. It’s a weave of the American fabric of life.” The factory workflow begins in the rough mill, where workers like Robin MacCumbee and Theresa Ritchie cut and glue the boards from Elkins into “panels and sticks,” as Caperton says. Workers sand the pieces, then send them to one of Gat Creek’s three large CNC machines, which have robotic arms that drill, router, and cut the sticks and panels according to computerized plans. Human interaction is still essential, though. Technicians like Jason Whitacre calibrate the machines and closely watch the machining process to make sure everything works correctly. The machined pieces next receive another sanding before Kenny Kidwell and his “kitting” team organize
by touching up an uneven finish job or sanding off some lacquer that got dirt in it. “I’ve got an eye for detail,” she says. Kerns has worked here for five years, but she’s been around the company much longer than that. Her mom, Teresa Barker, has been with Gat Creek for more than 20 years. “I came here every Bring Your Kid to Work Day,” Kerns says. She now spends her days just yards away from her mother, who sprays furniture in the lacquer booth. The final stop on the factory tour is the shipping department, where furniture is wrapped in foam, plastic, and cardboard before being trucked away to retailers. This also allows one last chance for quality control. Before shipping worker Caleb Cain wraps bed rails in the white foam sheeting laid out on his carpeted workbench, he bends over to give it a close look and runs his hands along the wood. Satisfied, he folds the foam over and tapes it down. In addition to in-state dealers like Chuck’s Furniture and Colonial Interiors, Gat Creek sends its products to retailers all over the United States. The company has contracts with national chains like Room & Board, Crate & Barrel, and Williams Sonoma, and also exports its furniture to 28 countries. There’s no telling where a piece of furniture will end up. Angie Robinson’s husband likes to go to auctions. He always looks for Gat Creek furniture, and always makes sure to check the signatures. More than once, he’s poked his head under a table to find his wife’s autograph on the woodgrain.
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Gat Creek products are sold by retailers around the world, who appreciate the heirloom furniture’s design and build quality, but also the company’s commitment to sustainability.
them on metal carts. Each cart contains all the wood and hardware necessary to make one piece of furniture. When a builder completes a project, she can just wheel another cart to her workbench and begin again. Each of Gat Creek’s builders know how to make between five and 15 products. They also specialize in certain types of furniture. Some build casegoods, some build beds. Builder Angie Robinson mostly makes drop-leaf tables. She builds three or four each day. Caperton says this factory model—the antithesis of Henry Ford’s assembly line setup—is essential to quality control. “Instead of building components, you’re building furniture. It gives you the time to do things right,” he says. The furniture’s next stop is the brightly lit finishing room, where furniture gets sprayed with paints or stains before being sealed and lacquered. When something goes wrong in this section of the factory, it is Brandi Kerns’ job to fix it—whether
Not long after he purchased Gat Creek, Caperton panicked. He woke up in the middle of the night with a harrowing thought. “Am I the guy cutting down all the trees I played on as a kid?” So he did a little research—and found West Virginia has more trees now than at any time since 1907. The state is growing trees twice as fast as it is cutting them down. His late-night fears were allayed, but Caperton wanted to ensure his company doesn’t just take materials from the natural world, but gives something back, too. That’s why the company avoids oil-intensive shipping and tries to reduce pollution as much as possible—whether that means upgrading all factory lighting to efficient LED bulbs or heating the facility with a sawdust-powered boiler. “We formally track 100 percent of our waste streams— everything coming into and going out of our facility, from wood to water to AA batteries, to assume all materials are used wisely and disposed of properly,” Caperton says. Gat Creek’s commitment to buying only domestic hardwoods from locally owned suppliers shows a commitment to a different kind of sustainability. “Each piece of furniture has touched a lot of West Virginians,” says James Prutilpac, sales and advertising manager at Chuck’s Furniture and Mattress, the third generation of his family to work at the family business. “When you buy Gat Creek, it might be a bit more expensive than something that is made in Asia, but it will last you a lifetime and you will have supported a long chain of West Virginia jobs. That makes us and our customers feel good.” wvliving.com 87
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RIDING THE RAILS
Check out picturesque landscapes, wildlife, and historic sites on the Potomac Eagle Scenic Rail Excursions.
There’s plenty to see on a Potomac Eagle excursion. Here are some things to look for:
C
ars are convenient, buses are practical, and planes will get you where you need to go, fast. But for sheer enjoyment, there’s nothing like a train. That’s why passengers return again and again to Potomac Eagle Scenic Rail Excursions in Romney. The train rides provide a short jaunt into the past, incomparable views of the Allegheny Mountains, and a chance to see wildlife you’d never spot trucking down the highway. Potomac Eagle runs every Saturday and Sunday from May through September. Most weekends, trains take the three-hour trip through The Trough, a wooded gorge along the South Branch of the Potomac River. On the last Saturday of each month, Potomac Eagle runs an all-day trip to Petersburg. There’s also the occasional special train, like the increasingly popular “Green Spring Special.” In October—when fall colors only intensify the landscape’s beauty— Potomac Eagle offers daily trips through The Trough. No matter which excursion you choose, Potomac Eagle offers two seating classes. Guests in the climate-controlled club car, where they enjoy lounge-style seating and a three-course meal. Most families prefer coach seating. These 1920s-era railcars offer cushioned, high-back seats, which are reversible so passengers can face in either direction. “It takes you back in time a little bit,” says Jodi Burnsworth, office manager for Potomac Eagle. Although coach does not provide food service, riders can either pack a lunch or enjoy food from the train’s snack bar. All passengers, club or coach, have access to the Potomac Eagle’s two observation cars. One is open for the duration of the ride but the “gondola” car, a converted freight car with benches and an open roof, is only open to passengers while the train is passing through The Trough, where eagles are almost always swooping around. “You have that amazing unrestricted view,” Burnsworth says.
www.gotowv.com/potomaceagle
Bald Eagles There are eight bald eagle nests in the area, and two can be seen from the train. “We see at least one eagle, if not more, on every trip,” Jodi Burnsworth, office manager for Potomac Eagle, says. When eagles come into view, the engineer slows the train so everyone can get a good look.
Other Wildlife There’s plenty more animals to see from the windows of the train. Passengers regularly spot great blue heron and deer. And because the train runs through farmland, it’s not uncommon for a cow to wander onto the tracks. “We say they have the right of way,” Burnsworth says.
Rock Formations When traveling through The Trough, keep an eye peeled for Eagle Rock. It stands about 400 feet tall, and the train tracks wrap around it. If you’re on the Green Spring Special trip, look for the arch-shaped Hanging Rocks.
Historic Homes The Potomac Eagle passes many old structures along the way. Pay attention to the Kuykendal House. Built in 1789, this two-story stone home still has no electricity or running water. “You can see the bathtub out in the yard,” Burnsworth says.
The tiny and unassuming town of Capon Bridge lives larger than census numbers would indicate. written by Nikki Bowman
Customers come from as far away as Washington, D.C., to visit The Farmer’s Daughter Market & Butcher, Pete and Kate Pacelli’s Capon Bridge shop.
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on the community, even drawing customers from as far as Washington, D.C. They’ve won several national culinary competitions for their hot and sweet capicola, representing West Virginia all around the country. Stop by Tuesday through Saturday from 11 a.m. to 3 p.m. and try one of their fresh sandwiches, burgers, or a daily special. On Sunday, folks line up for their delicious smoked pulled pork. The Farmer’s Daughter has also become an important gathering spot for the community. On Friday nights during the summer, locals bring their lawn chairs and watch movies on the huge outdoor screen the Pacellis set up in the backyard of the shop. “Capon Bridge is wonderful community,” says Kate. “It is interesting how so many people have come together— transplants and locals—to live sustainably and support local farmers and businesses. We also have many young families here, which you don’t typically find in small rural communities.” The Pacellis were drawn to Capon Bridge because of the natural beauty. “We are called the ‘Gateway to the Mountains’ for a reason,” Pete says. “We are the first town after the Virginia line. We are an hour and half from Washington, D.C., and we are an hour and a half from Thomas and Davis. It is a very convenient place to live. We have so many like-minded people here and I think that is special. We are all trying to create a great environment for those who live here and to attract new people.”
COURTESY OF FARMER'S DAUGHTER
T
he first time I stumbled upon Capon Bridge, I drove all the way through town before stopping, turning around, and going back. This is a town you need to slow down for. Drive too fast and you’ll miss the good stuff like The Farmer’s Daughter Market & Butcher (2908 Northwestern Turnpike, 304.856.2550, farmersdaughterwv.com). You’ve never been to a butcher like this. Not only can you purchase locally sourced meats, dairy, produce, and dry goods at this family-owned-and-operated shop, you feel smarter and healthier just hanging out there. Got the hankering for headcheese? No problem. How about scrapple? One pound or two? Owner Pete Pacelli is a butcher by trade and comes from a long line of butchers. He and his wife Kate moved to Capon Bridge three years ago to be closer to family and help fill a need. Although the town is surrounded by farms, Capon Bridge residents didn’t have anywhere to buy fresh food other than farmers’ markets and roadside stands. “We’re kind of in a food desert,” Pacelli says. But not anymore. The Pacellis have made their mark
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SUSAN FELLER, NIKKI BOWMAN RICK MCCLEARY © 2018
Capon Bridge residents take great pride in their bridge and are working to get it listed on the National Register
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of Historic Places. Base Camp Printing Company created this poster as a fundraiser for local non-profits.
As you might imagine, the bridge is an important part of Capon Bridges’s identity. The historic Parker truss structure crosses the Cacapon River and was built in 1933. When the state Division of Highways recently threatened to replace it, the town rallied to save the green-painted span. Locals lobbied for renovation in lieu of replacement and their efforts paid off. The bridge will soon undergo an extensive repair. In the meantime, supporters are working to get it listed on the National Register of Historic Places. Adjacent to the bridge, there’s a tiny 100-yearold house that once held coffins and was the embalming house for Griffin Funeral Home, a four-generation family business. Timothy and Beth Reese purchased the building in 2015 and, along with other community members, began renovating it into a community center called The River House (24 Rickie Davy Lane, 304.856.2440, theriverhousewv.org). Townsfolk formed a nonprofit to further the center’s mission of providing a safe, welcoming
space where art and music deepen community connections. There is also an outdoor art and park space near the riverbank. Inside, you can stop by for a fresh cup of coffee, a cafe meal, or a glass of beer or wine. The walls of The River House are a rotating art gallery, with a different local artist featured each month. Acclaimed area artist Susan Feller recently displayed her work there. “The River House seems to be a magnet for networking because of the flexible space,” she says. “The feedback from being a featured artist has been rewarding and leads to conversations and new friendships.” The center also hosts art classes for all ages as well as regular open mic nights, trivia nights, and concerts that almost always sell out.
Local Traffic Only
Another of my favorite Capon Bridge hangouts is The Kettle Stop (768 Northwestern Pike, 304.257.6552, @thekettlestopicecream on Facebook), located right outside town on U.S. Route 50. You can’t miss it—it’s the big red barn with
RICK MCCLEARY © 2018
Bridge Work Ahead
SUSAN FELLER, NIKKI BOWMAN (1)
For a town of about 300 people, Capon Bridge offers an impressive array of dining and entertainment options.
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REST STOPS
There are plenty of lodging options in Hampshire and nearby Hardy counties to rest your head and use as a base for your adventures. BUFFALO GAP RETREAT Open from April 20 to November 1, Buffalo Gap Retreat has six cabins that sleep up to 12 each. There are also camping options, a communal kitchen, a lake, a beach, a lakefront wood-fired sauna, and hiking trails. 229 Cool Creek Road, Capon Bridge, 202.422.7430, buffalogapretreat.com
NIKKI BOWMAN
CAPON SPRINGS RESORT AND SPA
picnic tables and colorful Adirondack chairs outside. This is a great place to stretch your legs. The barn is full of antiques and home goods, and don’t leave without buying a bag or two of the Stir Krazy Kettle Korn to munch on during your ride home. While you are at it, you might as well order a Cacapon Mud Milkshake, too. Locals say it is the best ice cream in the county. If you’re hungry for more than popcorn and ice cream, check out El Puente Mexican Family Restaurant (2787 Northwestern Pike, 304.856.1171, @elpuentewva on Facebook). Yes, the name translates to “the Bridge” in Spanish. Looking for homestyle cooking? Visit Greg’s Restaurant (975 Northwestern Turnpike, 304.856.2445, “Greg’s Restaurant”on Facebook). Located in an old McDonald’s building, Greg’s Restaurant serves breakfast all day and sells homebrewed iced tea by the gallon. Locals also love Anthony’s Jr.! (608 North Main Street, Moorefield, 304.530.0011) for pizza, subs and wings—and, of course, there’s the aforementioned Farmer’s Daughter and The River House for sandwiches, pastries, soups, and salads. There are other hidden treasures in this diminutive community. The popular Liberty View Quilt Shop (2886 Northwestern Pike, 304.856.2234, libertyviewquiltshop.com) draws quilters from near and far. A recent art exhibit at The River House showcased needlework from the shop. If you are in the market for log furniture, visit Bent River Woodworks (3464 Northwestern Turnpike, 304.856.1200, bentriverwoodworks.com). The owner has been a cabinetmaker for more than three decades. In 1995, he started making custom log furniture, interior woodwork, and cabinetry for log and rustic homes. And every weekend, hundreds of folks come to town for auctions at the Sherrard Auction Company (2886 Northwestern Turnpike, 540.550.0102, sherrardauctionco.com), where you can find everything from housewares and antiques to used cars and tools. So, if you haven’t visited Capon Bridge yet, it is past time for a road trip. Just watch your speed—or you might miss something cool. visitcaponbridge.com 96 wvl • spring 2018
Capon Springs and Farms is an allinclusive family resort in Hampshire County that has been run by the same family since 1932. Staying here is like booking a room in the resort from Dirty Dancing or a seaside retreat from a Victorian novel where ladies and gentlemen take to curative waters. With a spa, golf course, pool, and other amenities, you won’t want to leave. 3818 Capon Springs Road, Capon Springs, 304.874.3695, caponsprings.net
THE KOOLWINK MOTEL This family-owned motel has been greeting travelers since 1936. This 1950s-style spot is a destination unto itself, with pristine rooms decorated in vintage decor, flat screen TVs, wireless internet, spacious porches, and a real dose of hometown hospitality. 24350 Northwestern Pike, Romney, 304.822.3595, koolwink.com
FIREFLY INN This darling contemporary four-room motel in Wardensville is located in the heart of the beautiful Potomac Highlands and within walking distance of shops and restaurants in charming Wardensville. There’s no lengthy checkin process. When you reserve your room online, you are sent a 4-digit access code that serves as your room key. 30 West Main Street, Wardensville, 304.874.3666, fireflyinnwv.com
SOUTH BRANCH INN With locations in both Moorefield and Romney, The South Branch Inn offers free internet, HBO, and a continental breakfast at The South Branch Inn in Romney. Choose from a standard, queen, or king room, or book a suite with a Jacuzzi. 64 Heritage Circle, Romney; 1500 U.S. Highway 220 North, Moorefield; 800.856.9167, wvafun.com/southbranchinn