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Salt Magazine A quarterly lifestyles publication of Civitas Media's southwest group.
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www.healthsourceofohio.com | Like us on Facebook
How Health Care Should Be
Georgetown Pediatrics5160 SR 125937.378.6387
Ripley Family Practice14 N. Second Street937.392.4381
Mt. Orab Family Practice, Pediatrics, Dental, Internal Medicine, Ob/Gyn150 Health Partners Circle937.444.2514
Seaman Family Practice, Pediatrics, Dental218 Stern Drive937.386.1379
Hillsboro Health Center, Family Practice and Pediatrics1108 Northview Drive937.393.5781
Wilmington Family Practice140 W. Main Street937.481.2930
Washington Court House Family Practice312 Highland Ave. Suite H740.335.8608
HealthSource of OhioHow Health Care Should Be
We accept Medicaid, Medicare, private insurance and offer a
discounted fee program for uninsured patients. Now accepting new patients
at all locations.Many of our offices have extended hours for your
convenience.
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SaltFlavor for Everyday Life
www.thesaltmagazine.com
July/August 2014
Publisher Pamela StrickerEditor Lora AbernathyFood Editor Andrea Chaffi nLayout Design Tina Murdock
SalesAdams County Terry Rigdon(937) 544-2391 [email protected]
Brown County Julie Richmond(937) 378-6161 [email protected]
Clinton County Susan Thome(937) 382-2574 [email protected]
Fayette County Sherri Sattler(740) 335-3611 [email protected]
Greene County, Montgomery Counties Barb VandeVenter(937) 372-4444 [email protected]
Highland County Sharon Hughes(937) 393-3456 [email protected]
Madison County Stephanie Collins(740) 852-1616 [email protected]
Contact SALT:[email protected]
761 S. Nelson Ave.Wilmington, OH 45177
(937) 382-2574
SALT is published six times a year by Civitas Media, LLC and is available through the Georgetown News-Democrat, Hillsboro Times-Gazette, Ripley Bee, Washington
CH Record-Herald, West Union People’s Defender, Wilmington News Journal, Xenia Gazette, Fairborn
Herald, Beavercreek News-Current, Sugarcreek Bellbrook Times, Huber Heights Courier, Vandalia Drummer News,
Englewood Independent and The Madison Press. All Rights Reserved. Reproduction of any material from this
issue in whole or in part is prohibited. SALT is free to our subscribers and is also available for purchase at each of the
newspaper offi ces for $3/copy or contact us to subscribe. Mailed subscriptions are $21 per year.
Please Buy Locally and Recycle.
Follow us on Facebook(The Salt Magazine)
and Twitter(TheSaltMagazine).
Shaker time!
Hide & Shake
On the Cover
Find the SHAKER in this issue. Email [email protected], and be entered to win a $10 grocery card. All entries must be made by Aug. 14, 2014.
Congratulations to our most recent winner:Judy Havens of Washington Court House
You could be our next winner. Just look for the shaker in this issue, then email
[email protected] to enter.
In each issue of SALT, we try to feature creativephotos of Salt and/or Salt & Pepper shakers
from our readers’ collections.
Please submit photos and descriptions to editor@ thesaltmagazine.com by Aug. 14, 2014
for considerations. Entries will also be considered for printing in the future issues
of SALT and at thesaltmagazine.com.
Congratulations to our most recent winner:Gayle Kidd of Wilmington
Submit your photos and be entered to win a SALT apron!
This photo of a barn near Sabina was
taken on a sunny June afternoon.
Photo by Maggie Wright
MAGGIE WRIGHT is a travel-loving photographer who spends most of her time taking photos, reading and doing algebra. She currently attends
Southern State Community College.
www.thesaltmagazine.com
New for 2014!
Salt is now publishing
6 times a year!
Thank you for your
support!
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SaltCONTENTS
features
columns
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Loafi ng aroundBy Scott Halasz
Publisher’s NoteBy Pamela Stricker
12 Village of Yellow SpringsBy Amanda Crowe
Salt NotesBy Lora Abernathy
The story of a barnBy Beverly Drapalik
Pot lucks: Make it, bake it or fake itBy Kay Frances
Many Moons AgoBy Kathleen L. Norman
Cutting cornersBy Monica M. Schultz
Out & AboutCompiled by David Wright
JR’s General Store and Farm MarketBy Valerie LK Martin
A resurgence in barn dancingBy Monica M. Schultz
Let’s go camping
Family food & traditions
Why are barns red?
Dinner in the Fields
Front Porch Profi le offers a personalglimpse into the lives of notable people in our communiities
By LoraAbernathy
Todd Wilkin — Highland CountyHillsboro Safety Service Director
What movie deserves a sequel?“Napoleon Dynamite.”
To what period in history would you like to time travel?Back to the years of Christ.
Creamy or chunky peanut butter?Chunky.
Which family member infl uenced you the most?My wife.
What is one thing folks might not know about you?I’ve always tried to bring awareness to a
disease called Ehlers Danlos Syndrome. It’s a genetic disorder that I have, and it’s a pretty serious syndrome. A couple years ago, we ran in a Tough Mudder competition to raise money. Raising that money and completing it was a good experience. A lot of family members were not aware of the disease, and not many know that I have it. I’m not looking for sympathy, just to raise awareness.
What do you love most about your community?I really love the small nature of our community. I love the fact that we can be open and honest, and I really enjoy the relationships that are created to improve a community.
Front Porch
ProfileWhat movie deserves a sequel?“Napoleon Dynamite.”
To what period in history would you like to time travel?Back to the years of Christ.
Creamy or chunky peanut butter?Chunky.
I am fascinated by barns. I love to photograph them as we drive along the roads especially throughout the Midwest. I try to imagine what stories those barns could tell if they could talk.
The walls in my offi ce are graced with paintings and photo-graphs of old barns. I have been to barn dances, barn weddings, barn raisings, barns converted into homes. There is something so comforting about the shelter of a barn. The raw odors of hay, horses, oats and even manure remind me of the life that is nur-tured in a barn.
There’s an old barn still stand-ing behind the house in Cherry Fork where my grandparents, Clifton and Bessie Short, lived for many years. Visits to Grandma and Granddad’s house often included hanging out in the barn unless it was chuck full of tobacco. In fact, those tobacco sticks served us well as weapons in our make-believe world back then.
I go back now and see that old white barn and can’t imagine how it seemed so much bigger to me then. But the sight of it stirs up so much nostalgia of days gone by.
I have quite a few barns I have photographed with the Mail Pouch Tobacco signs on them — an American icon.
On the Mail Pouch Barnstorm-ers website, I came across this article written by Gerald P. Carl in 1984.
“If you were to travel some of the U.S. routes throughout the Northeastern part of these United States, such as New York, Ohio, Pennsylvania, Indiana, Illinois, or West Virginia, you will prob-ably see some remains of a now forgotten art of outdoor adver-tising by way of the Mail Pouch Tobacco barn signs.
“This all started back in 1925 in Syracuse, New York, when six men, 2 per truck, started their “barnstorming” painting: of Mail Pouch signs on barns. The trucks were Ford model T’s with side curtains.
“The original six man crew included: Bill Hart, Bill Bucks, Kenneth Walkerman, Carl Wun-elle, and Maurice Zimmerman. Mr. Zimmerman, affectionately called ‘Zim’ by family and friends, is the only living member of the original crew.
“Zim was 18 when he gradu-
ated from high school near Washington Court House, Ohio in 1924. His brother, Walter, urged him to come to Youngstown to fi nd a job. He became interest-ed in sign painting and worked as an apprentice in a sign studio.
“In August of 1925, Zim was hired by the Bloch Brothers Tobacco Co. in Wheeling, W.Va. where they manufac-tured Mail Pouch chew-ing tobacco. From Syracuse they traveled west on main highways looking for barns on which they could paint their signs.
“They would pay anywhere from $2 to $10 and as little as $1 and some of the farmers thought they were getting rich quick in those days.
“In more than 35 years, Mau-rice and his crew painted 12,000 barns. Their signs became one of the hallmarks of rural America.”
“Maurice Zimmerman passed away in 1993.”
And it’s only fi tting that you tromp in and around a barn in boots. I prefer my cowboy boots, my most comfortable sole mate.
They have served me well as I navigate the rutted landscape around barns.
This issue of Salt gives a little more insight to barns, truly a signifi cant slice of our Midwest heritage. And we take a look at a store with a not-so-common anymore trade of shoe repair. Very interesting.
There you have it… boots, barns and that makes bliss! (for me anyway). So sit back, relax and enjoy your summer!
And, please pass the Salt!
Pamela Stricker
Boots, Barns and Bliss6
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Salt Scoop SaltNotesSend us your favorite recipes! We would love to share them with our
Salt readers. While you’re at it, send us a
photo of your fabulous dish, too!
Email us your recipes, stories and photos. Please send in by Aug. 14, 2014.
Make sure to include your name and address. (We only publish the town.)
Shoot an email to [email protected]
Every submitted recipe willbe entered in a drawing for a
$25 Kroger gift card.
Congratulations to Kelley Robbins of Wilmington
who won the drawing for her recipe submitted for this edition of Salt.
LORA ABERNATHYLora is the editor of the Wilmington News Journal and Salt magazine. She competes in triathlons and just loves life.
I did something I normally wouldn’t do, but that was the whole point.
A couple issues ago, I wrote about how important down time is. I put my money where my mouth was while I was on vacation.
One of the best trips I’ve had in years, Gary and I trav-eled to Myrtle Beach with his daughter, her husband and the two granddaughters in June.
Instead of fi lling the time shopping endlessly, or making sure I took in all the sights and sounds the beach had to offer, I took in one sight and one sound, and they were both the same — the ocean.
I spend so much of my life being hurried — check emails, assign stories, make more coffee; the only hurry-ing I managed on vacation was to immediately fi nd my fl ip fl ops so I could go sit on the balcony as soon as I got up in the morning.
In a protest to the fast-paced lifestyle gods, I threw cau-tion to the wind, literally, as we kept our bedroom balcony door open — wide open — while we slept every night. There was no screen to keep out the bugs, and no adjusting the volume of the waves.
As a person who loathes the sight of bugs (though fi nd-ing one crawling on your arm is certainly worse), I was so unconcerned with whether any would fi nd their way into our room at night. The pleasure of the rolling ocean and its accompanying wind superseded any of my fears. (I only killed one the whole week.)
Most of the day was spent sitting, either on the balcony, down at the beach, or back on the balcony again in the eve-ning and at night. Conversation with people I love replaced mindless staring at my computer and iPhone.
I watched TV for less than three hours during the entire vacation, choosing to stare endlessly out into the beautiful ocean.
The great news about being such a busy person is that I have come to appreciate all the other end of the spectrum has to offer. There’s plenty on the other side if we choose to look for it.
Change of pace a breeze
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Visit Beautiful Highland County
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Adams County Cancer CenterWE CARE ABOUT YOU
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Salt ContributorsGary BrockGary is the editor-in-chief of MyOwn Rural Life, a monthly Civitas Media publication, and a contributor to Salt magazine.
Meghann MacMillanMeghann has lived in the country all her life and loves it more every day. She raises chickens, rabbits and two adorable chil-dren with her husband in Brown County.
Amanda CroweAmanda knew she wanted to be a re-porter after laying out her fi rst front page, complete with photos and stories about the events in “To Kill a Mockingbird,” for a freshman English class. She has been the Fairborn Daily Herald editor for three years. She lives in Enon, Ohio, with her husband, Jay, and their three children, Eli-jah, Adam and Lily, on their hobby “farm” including three dogs, two cats, an iguana, a rabbit, three turkeys, seven ducks and 35 chickens.
Beverly DrapalikBeverly lives in Wilmington with her hus-band, Jeff. They also live with a dog, a cat, a parrot, chickens and bees.
Kathleen NormanKathleen recently launched Pursuit Com-munications, which provides writing, edit-ing and consulting services for companies in southwest Ohio. She is a 2007 winner of the Erma Bombeck Writing Competi-tion and received an honorable mention in 2010.
Kay FrancesKay is a funny motivational keynote speaker who encourages people to “laugh more, stress less and take care of yourself!” She gives humorous keynote presentations and stress management workshops all over the United States. She is the author of “The Funny Thing about Stress; A Seriously Humorous Guide to a Happier Life.” To order the book or fi nd out more about Kay, visit her website at www.KayFrances.com.
Tom CrossTom is an award-winning writer, photographer, author and 30-plus year outdoor/nature colum-nist, and author of the book “Fishing Ohio.” His stories and photos have appeared in numer-ous national and regional magazines including Outdoor Life and Field & Stream. Tom is the executive director of the Adams County Travel & Visitors Bureau. He and his wife, Judy, live near Cherry Fork on the family farm.
Monica M. SchultzMonica lives in Dayton, where she writes about health and science for Windblown Communi-cations LLC. In her free time, she researches the important role beverages play in improving joie de vivre. As such, she always makes time for a cup of coffee or tea, or a glass of beer or Ohio wine with new and existing friends.
Sarah AllenSarah is a staff reporter for The Times-Gazette in Hillsboro and a graduate of Wilmington Col-lege. She enjoys reading, writing, scrap-book-ing and anything that can be enjoyed from a comfy chair with a warm cup of tea.
David WrightDavid is the editorial assistant for the Wilming-ton News Journal. He is a writer, actor and ad-venturer with a focus on humor and creativity.
Valerie LK MartinValerie has a varied background in fundrais-ing, public relations, teaching and freelance writing. She also holds a master’s of divin-ity and is an ordained chaplain. Valerie has stepped foot in 25 countries, jumped out of an airplane, twice been electrocuted by lightning, and once slept in a train car with 12 strangers. She lives in Oregonia, Ohio, with husband, Tom, Sadie the Lab and kitties George Herbert and BeBe.
Scott HalaszScott is a graduate of THE Ohio State University and has focused on Greene County news and sports for more than a decade. When he’s not plugging away on a keyboard, he’s spending time with his family and quietly praying that the Cubs win a World Series before a new team that doesn’t even exist yet does.
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Loafing aroundWhen it comes to being a lo-
cally owned, hometown business, it doesn’t get any better than Xenia Shoe and Leather Repair.
Located on Main Street in the heart of downtown Xenia, the shop has been serving custom-ers from near and far for more than 30 years.
Opened by Tim Sontag in 1982 as just a shoe repair store, the business has blossomed into a full-service retail outlet and repair shop that will fix anything that takes a heavy stitch.
“There was another store in town that carried Red Wings,” said long-time employee Matt Jopson. “When they closed, that’s what (Tim) wanted to sell.”
Sontag, who was out of the country and unavailable for com-ment, added Birkenstocks to his inventory and the store became a hub of sorts when it came to those two makes.
“They’ve been big brands for
us all along,” Jopson said.And in a day and age when
small businesses disappear in favor of Corporate America, Sontag and his staff have kept Xenia Shoe and Leather Repair more than viable by sticking to what made the business success-ful in the first place. The store has never grown too big and it still has a local flavor.
“I live in town and I bike to work,” Jopson said. “(Tim) bought the building less than 10 years ago. He’s pretty committed to that spot. The community thinks he’s been really good to Xenia.”
The success is also about how the employees treat the custom-ers and their merchandise.
“A lot of people really care about people who know them,” Jopson said. “The customer service and repair traffic keep people coming back regularly.”
Ah, yes, those two magical words: Leather repair.
“People think repair is dying,” Jopson said. “(But) there’s still a lot for us to do.”
The repair market for Son-tag’s store goes beyond the Xenia area. According to Jopson, Wilmington, London, Washington Court House and South Charles-ton are just some of the areas they serve.
“I just helped a guy (recently) from Athens,” Jopson said. “Southern Ohio has a pretty big hole. People come from afar places. We just shipped purses to Florida.”
Employee Wes Wessels was busy a couple weeks ago adding elastic bands to part of The Ohio State University Marching Band uniform.
“People send us things from all over the place,” Jopson said. “We’ve become important to people.”
The store has also added dry cleaning and alterations ser-
vices to its repertoire, partnering with a Springfield company to handle that. In addition, it sells comfort shoes and custom-made orthotics. Sontag is a pedorthist — someone who has specialized training to modify footwear and employ supportive devises to ad-dress conditions which affect the feet and lower limbs.
Not too bad for a guy whose humble beginnings in the build-ing included a small room and a kerosene heater.
“I just imagine him all alone in this dark shop,” Jopson said. “A little shoe repair dungeon going on.” n
Story and photos by Scott Halasz
PHOTOS
Top Left: Anthony Hines works on a pair of leather shoes.
Top Right: Wes Wessels attaches an elastic band to part of The Ohio State University Marching Band uniform.
a one-of-a-kind community
he Village of Yellow Springs is a small Ohio town with a population of about 3,600, but its eclectic atmosphere has people across the country talking about it.
According to village historians, the actual yellow spring that gives the town its name was discovered around 1800, and quickly became a major attraction for those seeking its curative waters.
For more than 100 years, the town was a popular health resort with hotels, spas, boarding houses and a tavern to serve travelers on the nearby stagecoach road. With the completion of the Little Miami Railroad in 1846, Yellow Springs became the center of trade and recreation for the region.
While the yellow springs are still a popular attraction within Glen Helen Nature Preserve, visitors today come for the town’s eclectic assortment of shops, restaurants and recreational attractions.
“People enjoy coming here because Yellow Springs is so unique. It’s unlike any other place,” said Karen Wintrow, Yellow Springs Chamber of Commerce executive director. “The vibe of Yellow Springs is fun and full of unexpected activities.”
In 2011, Yellow Springs was among the top six in the “Most Fun” category of Rand McNally’s Best of the Road online contest, which is open to American towns with populations of fewer than 150,000. Towns are nominated by residents or visitors who share comments and photos.
Yellow Springs was nominated for its colorful downtown, from the shops to the people. The downtown is small and walkable, with more than 65 shops, res-taurants and galleries lining both sides of the street, harking back to the way downtowns used to be.
“It’s the ambiance and experience that brings people here. Everything is color-ful,” Wintrow said. “The buildings are painted brightly. The people dress color-fully and they’re also colorful people. They’re interesting and spirited, fun and engaging. They are kind of spontaneous and enjoy social activities.”
One of the village’s biggest claims to fame is its biannual Yellow Springs Street Fair, held from 9 a.m. to 5 p.m. the second Saturdays of June and October. The shop-ping, dining and entertainment mecca of Yellow Springs grows from 3,500 to
35,000 as visitors flock to enjoy this iconic arts and crafts festival with more than 200 vendors, street entertainers and unexpected surprises.
“Street Fair itself is so different than any other festivals,” said Wintrow.
Patrons of all ages enjoy the distinctive sights and sounds of the one-day festival, named “Best Place to People Watch” by Ohio Magazine. Popular street performers include the Egyptian Breeze Belly Dancers, Soul Fire Tribe fire dancers, Tony the Jug-gler and many street musicians. There is also a lineup of bands at the Music & Beer Fest from noon to 7 p.m.
“There is a lot of live music and a lot of art. Art is very important here in Yellow Springs,” Wintrow said.
The town hosts numerous art galleries and public art displays including its own Yellow Springs Arts Council. There are new exhibitions opening monthly along with the annual “Art on the Lawn” event. The Village Artisans, a cooperative of Mi-ami Valley artists, will hold this year’s arts and crafts festival from 10 a.m. to 5 p.m. Saturday, Aug. 9 at Mills Lawn Elementary School, 200 South Walnut St.
“This is a really nice juried art fair with a good variety of high quality art,” said Wintrow.
Mills Lawn is also home to the annual Yellow Springs Book Fair from 8 a.m. to 4 p.m. Saturday, Aug. 16.
The Little Art Theatre is a historic small-town movie theater located at 247 Xenia Ave. It was founded in 1929 with signature Art Deco murals mounted over the house lights in the mid 1940s. It is known for showing contemporary and classic films and documentaries. For more information or the movie schedule, visit www.littleart.com.
The village is surrounded by a number of outdoor attractions including the Little Miami Scenic Bike Trail which runs through town; Glen Helen Nature Preserve featuring 25 miles of hiking trails, waterfalls, a Raptor Center, a museum and nature shop; and camping opportunities at John Bryan State Park and Clifton Gorge.
During the summer months, Yellow Springs helps support local farmers and producers with two farmers’ markets open from 7 a.m. to noon Saturdays from May through November. One is located
in the Kings Yard parking lot behind Ye Olde Trail Tavern, 228 Xenia Ave., and the other is found at the Cone Corner Dairy Bar, 101 South Walnut St.
“We have some incredible local farm-ers with organic produce, and one bread baker who has people line up for two hours to buy his bread,” Wintrow said.
Market goods include fresh and organic fruits, vegetables, flowers and plants; organic meats, cheeses, dairy and eggs; fresh-baked breads, cakes, candies and pies; canned goods or fermented veggies; gluten free items; honey, syrup, salsas and jams, as well as bath and body, home and health products.
Yellow Springs also boasts two higher learning institutions: the historic Antioch College and Antioch University Midwest.
Antioch College is a private, liberal arts college that was originally founded in 1850 by the Christian Connection. Antioch College was the founding, constituent col-lege of Antioch University, but separated from the university in 2008 and remained closed for three years before reopening in 2011. It is the only liberal arts institution in the nation to require a cooperative educa-tion work program for all its students, a requirement that has benefited the Village of Yellow Springs.
“These students are probably different than any at other colleges. Because of the rigorous selection process, they are really top-notch kids,” said Wintrow. “They are getting involved in the community through co-ops and projects. They are making a stronger connection between the village and the college, and bring a different kind of energy that’s great for the community.”
To learn more about Antioch College visit its website at antiochcollege.org.
AUM is one of five campuses of An-tioch University, an institution that serves adult learners. It became a stand-alone institution in 1988, making 2013 its 25th year of offering adults interested in furthering their education a variety of graduate and undergraduate programs. More information may be found online at http://midwest.antioch.edu.
For a full calendar of upcoming events or a listing of shops and businesses, visit the Yellow Springs Chamber of Com-merce website at www.yellowspringso-hio.org. n
Story by Amanda Crowe | Photos by Barb Slone
Village of Yellow Springs
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“PHylliS’ SHOw” OPening recePTiOnFriday, July 18Yellow Springs Arts Council Gallery, located at 111 Corry St., will hold an opening reception for “Phyllis’ Show” from 6-9 p.m. The exhibit features nature photos by Nance Parent in honor of the artist’s mother. Gallery hours are 1-4 p.m. Wednesday through Sunday from July 18 to Aug. 10.
King’S yard Farmer’S marKeTSaTurday, July 19The King’s Yard Farmer’s Market is held from 7 a.m. to noon Saturdays from April through November in the parking lot behind Ye Old Trail Tavern, 228 Xenia Ave. Items include fresh produce, sustainably raised meats and eggs, baked goods, plant starts and much more. Visit www.yellowspringsfarmers.com or like the market on Facebook for more information.
OHiO STaTe cycling cHamPiOnSHiPSaTurday, July 19With more than 300 athletes expected to attend, competitive cycling is returning to Yellow Springs in a big way. The Ohio State Road Race Champion-ships will take off on Corry Street, and travel on a race course that includes the locally famous “Devil’s Backbone” hill on John Bryan Road.After passing John Bryan State Park, the course travels through Clifton and returns on Grinnell Road before climbing up the Devil’s Backbone and a start-ing another lap on the 14-mile circuit.The race(s) start at 10 a.m. and the professional race starts at 1:30 p.m. There will be an awards cere-mony right after the professional race is completed.For more information about the races, email [email protected].
yellOw SPringS HeriTage HiSTOric walKing TOurSSunday, July 20Yellow Springs Heritage will be offering historic walking tours one Sunday each month through October. A tour of the historic businesses of Yellow Springs will begin at 1 p.m. at the Depot/Yellow Springs Chamber of Commerce, 101 Dayton St.There is a $5 per person charge to participate in the walking tours. Tickets can be purchased online, up until midnight the day before the tour, or can be purchased the day of the walking tour.In the event of inclement weather, tours may be cancelled or rescheduled. Follow the tours on Facebook or Twitter @ysheritage or ysheritage.org/walking-tours/ to stay up-to-date.
naTure mediTaTiOnSunday, July 27Back by popular demand, Tecumseh Land Trust, Glen Helen and the Dharma Center will offer walking meditations led by Bill Felker from 4-5 p.m. Sun-days, July 27, Aug. 21, Sept. 28 and Oct. 26 starting at the Glen Helen Outdoor Education Center, 1075 State Hwy. 343, Yellow Springs. For more informa-tion, call 937-767-9490 or visit tecumsehlandtrust.org.
BacKPacKing wiTH BaByTHurSday, aug. 7Give your baby some natural vitamin D and join Re-becca Jaramillo, former Outdoor Education Center director, for a baby-wearing hike through the Glen.
Designed for baby-wearing parents/caregivers, but open to older siblings, too. No strollers please. Meet at the Yellow Springs parking lot, between 9:50 and 10 a.m. The one-and-a-half hour hike begins at 10 a.m. Access to the parking lot is not permitted once the hike begins. A $2 donation is suggested. Glen Helen is located at 405 Corry St.
One BucK FOr greene SPaceTHurSday, aug. 7Wet your whistle for green space from 7-9 p.m. the first Thursday of each month, through December, at the Yellow Springs Brewery, 305 North Walnut St. The 1-percent for Green Space fund will receive $1 for every beer sold. For more information, call Tecumseh Land Trust at 937-767-9490 or visit tecumsehlandtrust.org.
arT On THe lawnSaTurday, aug. 9The Village Artisans, a cooperative of Miami Valley artists, is pleased to announce its annual fine arts and crafts festival, Art on the Lawn, to be held from 10 a.m. to 5 p.m. on the Mills Lawn Elementary School green, 200 South Walnut St., Yellow Springs.
HaPPy HalF Trainer’S HalF maraTHOnSaTurday, aug. 9The 2014 Happy Half Trainer’s Half Marathon is scheduled for 7:30-11 a.m. As in the last two years, runners will start in Springfield and end in Yellow Springs by way of the Simon Kenton and Little Miami Scenic Trails. Proceeds are donated to the American Cancer Society.For more information, contact Alex Loehrer, race director, at [email protected] or visit happyhalfmarathon.com.
KaTHy Verner mOulTOn OPening recePTiOnFriday, aug. 15Yellow Springs Arts Council Gallery will hold an opening reception for “I always liked to look at the pictures,” books for children and the young at heart, written and illustrated by Kathy Verner Moulton. The event will be held from 6-9 p.m. at 111 Corry St. Gallery hours will be 1-4 p.m. Wednesday through Sunday, Aug. 15 through Sept. 14.
yellOw SPringS BOOK FairSaTurday, aug. 16The Yellow Springs Book Fair will be held from 8 a.m. to 4 p.m. at Mills Lawn School, 200 South Walnut St.
yellOw SPringS HeriTage HiSTOric walKing TOurSunday, aug. 31Yellow Springs Heritage will be offering historic walking tours one Sunday each month through October. Tour the history of social justice in Yellow Springs beginning at 1 p.m. at the Depot/Yellow Springs Chamber of Commerce, 101 Dayton St.There is a $5 per person charge to participate in the walking tours. Tickets can be purchased online, up until midnight the day before the tour, or can be purchased the day of the walking tour. In the event of inclement weather, tours may be cancelled or rescheduled. Follow the tours on Facebook or Twit-ter @ysheritage or ysheritage.org/walking-tours/ to stay up-to-date.
Summer ActivitiesFor a complete calendar of Yellow Springs events and activities, visit www.yellowspringsohio.org/events.
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VISIT
Let’sgogoCamping!
Story and photos by Tom Cross
Camping needs to be neither expensive nor compli-cated; remember, the basic elements — shelter, food,
water and fi re — are all you need to get started.
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My first camping trip was with the Boy Scouts sleeping in the rain under a stretched-out rain poncho on the ground near the East Fork of the Little Miami.
Later, our family took up camp-ing and purchased a 9 x 9 heavy canvas tent from Sears. The tent was too small to sleep a family of five, and soon my parents purchased an 18-feet pull-behind camping trailer Dad hitched to a big Chrysler New Yorker.
Camping in those days was between Rocky Fork Lake State Park and Cowan Lake. Years later, I inherited the Sears canvas tent and started our own family camping trips. They don’t make canvas tents like that anymore; I think my brother owns it now.
Those were great days in our youth and later great memorable days for our family when we started camping. My wife and I — we’re empty nesters now — are still camping and taking long road trips, bypassing the hotels and motels, looking instead for national forest campgrounds or state parks, prefer-ably next to fishing.
The desire to hit the road and see what’s out there is the genetic explorer in all of us. Camping is a great way to see the undiscovered country, to get away, unwind and make memories. Nothing quite like a blackened hot dog or burnt marsh-mallow over a campfire to put life in perspective. The campfire is the essential ingredient in any camping trip, and is a mesmerizing force that lullaby’s you to sleep at night and warms you in the morning.
Camping needs to be neither ex-pensive nor complicated; remember, the basic elements — shelter, food, water and fire — are all you need to get started.
TentsThey have come a long way since
that vintage Sears tent which required tent stakes and ropes to hold it up. Today’s dome tents are self-standing and very compact.
Places like Walmart, Bass Pro, and Dick’s have a good selection at rela-tivity inexpensive prices. Depending on your needs — a one-person back-packer or a family of five — prices are likely to range from $35 to $150 for a quality tent that will last three or five years, longer if taken care of.
Most places that sell tents have floor models set up and that’s the best way to choose. Screened in canopies, or tents, are a nice addition for cooking under and storing gear, especially in mosquito country.
Camp stoves and lanterns
Back in the day, a Coleman camp stove and lantern was the basic essential. Coleman fuel was sold everywhere. It is still a great choice and will last 30 years.
However, more choices are available and propane stoves and lanterns are fast becoming the most popular. The standard 16 ounce bottled propane fuel is sold ev-erywhere. Two to three bottles will handle about any week-long camp-ing excursion.
Stoves range from compact single burner to three burner camp stoves. Unless you have a very large family with lots of cooking, a two burner will suffice. If you’re into backpacking or car camping, the single burner propane/butane stoves are very compact and will usually fit inside the coffee pot.
Also today’s battery-powered lanterns last a long time and some models are very compact.
Sleeping bagsThis is the one place where you
should probably spend a few extra bucks. What will likely determine your need depends on if you’re camping in the fall or winter, or just the 4th of July weekend in Florida, or if you’re carrying it on your back or in the back of a pickup.
I like a flannel lining and cloth outer shell with plenty of foot room if truck or car camping; comfort is the word here. If backpacking, I’m opting for the nylon inside and out and minimizing weight. The more money you spend, the bet-ter the bag; however, $50 to $75 will get you a pretty good sleeping bag.
Purchase two of the same and you can zip them together and make a double bag. Foam mats are also advis-able and can take the lumps out of the ground. Cots are nice, too, if you have the room.
All you need is time and a few essentials
“The Essentials”
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Kitchen warePots and pans to go on the road
come packaged in compact “nest-ing” arrangements in which one pot fits inside another pot. Frying pans have detachable or folding handles, nearly all cooking kits have a six- to eight-cup coffee pot and cups and plates for four. Forks and spoons can be old kitchen silverware. A bucket is handy in which to wash dishes, a collapsible sink is better.
Don’t forget paper towels, matches or lighters, dish and hand soap, and a table covering is nice for picnic tables. A nice heavy plastic storage box to keep it all together is handy, too.
CoolersA good quality 54- to 75-quart
cooler will suffice for most families. Keep a blanket over it and out of the sun for the best efficiency. Ice will usually last a couple of days in most cases. A smaller 16- to 30-quart cooler is handy to take to the beach.
Other essentials:Don’t forget the water jug; a col-
lapsible five-gallon jug with a spigot is pretty handy and folds up when empty. The five-gallon “Jenny Jug” is standard and nearly all campgrounds have a ready water supply from which to fill it.
Though most any campground has picnic tables, having an extra fold out or compact collapsible table is very handy. Same goes for seating with fold-out chairs.
Having a camp axe or hatchet is necessary and a high quality fold-up saw is also needed if you have to cut your own firewood. Use the camp axe to split and splinter the wood for dry kindling.
Another essential is a food storage container. A good, quality locking storage box will deter all but the most determined raccoons — but it won’t stop a bear.
Having camped in bear and griz-zly country, I make a habit of putting food into a vehicle at night. Nothing like waking up in the middle of the night and hearing the pots and pans rattling.
Other items should include plenty of sunscreen and mosquito repel-lent. I like Deep Woods Off, but there are other brands just as effective. Mosquitoes in southern Ohio pale in comparison to mosquitoes in the northwoods of Canada or the Ever-glades during summer.
Other camp visitors usually include chipmunks, squirrels, geese and sea gulls if near water; mice can find their way into a camper, too.
CampgroundsState parks have the most conve-
niences, including electric, dump stations, nice restrooms and hot showers, usually a camp store and family activities. Ohio has 56 state park campgrounds. Prices range from $20 to $40 per night.
National forest campgrounds are more basic, usually just a picnic table, a fire ring, a water pump and pit toilets, however, they are usually located at some of the most remote and scenic areas in the state. Prices can range from free to $10. Private campgrounds are an option, too, and usually allow long-term seasonal camping.
If opting for a pull type pop-up or fold-out camping trailer, then much of the above will be included in the camper. Today’s fold-out campers are light and can easily sleep a family of five. Some models are small enough to be pulled behind compacts and motorcycles. Used pop-ups can be had for as little as $500, new ones can range from $4,000 to $5,000.
Camping trailers, fifth-wheels and buses are more popular than ever and add new meaning to roughing it. Or you can put it all in a backpack and start walking into the mountains. Either way, it’s getting out and discov-ering the undiscovered country. n
These campers perform some chores during their latest outing.
Simple tailgate camping.
What’s for dinner tonight? Brook trout.
Backpacking into the
mountains of Yellowstone
National Park.
Rocky Fork State Park, located in
Hillsboro, is a “gem” of a
park.
A fish camp in Idaho.
Ohio has 74 state parks. Of those, 56 have campgrounds. They’re all great and I’ve been
to most of them. Here are my picks of some of the best campgrounds in Ohio and beyond.
Pymatuning Lake State ParkNestled in the northeast corner of the state, the
campground sits on the shore of giant Pymatuning Lake. It has cabins and 370 campsites
(www.ohiostateparks.org).
Hocking Hills State ParkLocated in some of the most beautiful country in southeast Ohio, it has 172 campsites, and there is
plenty to do (www.ohiostateparks.org).
Salt Folk State ParkA large campground with 212 sites, the park offers a
lodge for dining, 18 holes of golf, and plenty of hiking, family activities and wildlife (www.ohiostateparks.org).
Alum Creek State ParkIn the center of Ohio, it has 289 campsites and
all the amenities. Fishing at Alum Creek Lake for saugeyes, bass, muskie and crappie is pretty good
(www.ohiostateparks.org).
Piedmont LakeManaged by the Muskingum Watershed
Conservancy District, it is one of my favorites. With only 50 campsites, it’s secluded and quiet,
next to the lake and difficult to get to (www.mwcd.org/places/parks-and-campgrounds/
piedmont-marina-and-campground).
Rocky Fork State ParkOne gem of a campground. It has 172 campsites,
with 34 of them near the water’s edge. There are also plenty of family activities (www.ohiostateparks.org).
AEP Ohio Power ReCreation LandsIn Morgan County, it has seven campgrounds, all free camping. Great fishing and camping off the
beaten path. For a free permit and map, visit www.aep.com/environment/conservation/recland.
Twin Knobs Campground at Cave Run LakeJust west of Morehead, Ky., it has more than 200
camping sites nestled among the pines in the mountains overlooking beautiful Cave Run Lake
(www.kentuckytourism.com/places_to_stay/twin-knobs-campground-and-recreation-area/3026/).
Great Meadows CampgroundIn the heart of the Daniel Boone National Forest in Kentucky, this campground is hard to get to and remote. Located on the shores of Rock Creek, a
designated Kentucky Wild River, your only company will be trout and bears. Camping is free
(www.kentuckytourism.com/places_to_stay/great-meadow-campground/2912/).
Best Parks in which to camp
This camper relaxes at
Pymatuning State Park in
Ohio.
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Story by Sarah AllenPhotos courtesy Bev Mayo
When first hearing about a garbage can dinner, many people kind of scoff, said Bev Mayo, of the New Vienna Community Church, who hosts a dinner every year for her church family and close neigh-bors. But while newcomers may be hesitant, she added, “Once they do it, people say, ‘I’d really like to do it myself.’”
Mayo described such a dinner as having “your entire meal in a garbage can.”
Food is layered in a metal garbage can (which is used only for cooking) and set over an open flame. The result, Mayo said, is wonderful.
“You take the lid off and they gasp,” she said.
Mayo and her husband, Reverend Dan Mayo, were first introduced to garbage can dinners 13 years ago when they began to serve a church in Samantha, where Virginia Caldwell held such meals.
“We were so intrigued by it,” she added.
Caldwell and her husband, Dean, first experienced a garbage can dinner in 1980 at the home of Ralph Shell, who was then the superinten-dent of Fairfield Local Schools in Leesburg.
The following year, the Caldwells began their own garbage can dinners for family gatherings and church fellowships. Caldwell was 87 years old when she passed away in 2010, Mayo said, but her daughter, Sheila Parshall, still hosts the dinners, making them a special part of the lo-cal community.
Since that time, the tradition has grown as others began to host garbage can dinners of their own. This summer will mark the fourth year that the Mayos have hosted such a meal, which they have named the “Virginia Caldwell Memo-rial Garbage Can Supper” in honor of the woman who first introduced it to them.
And the annual garbage can dinner, Mayo said, is “a won-derful way to bring neighbors and family together and share something special.”
When planning a dinner, Mayo said, “You start with a brand new trash can.”
Water will need to be put in the trash can to make sure it doesn’t leak. If it does, the seams of the can will have to be welded together.
Next, the can needs to be washed out with vinegar water and set out for a day to “season.”
Also needed will be a sturdy grate to put over the fire pit and a small rack for the inside of the can. To hold the rack in the bottom of a can, Mayo sug-
gested standing three to four bricks on end at the bottom of the can, or fashioning “arms” (which will resemble door hooks for wreaths) that can be attached over the top of the can to hold the rack in place.
After the can is ready, six inches of water need to be poured into the bottom of the can and the rack will need to be lined with aluminum foil. Holes should be poked in the foil so that steam can come through it and reach the food.
The wood fire should be started roughly 45 minutes
Every year, garbage
can dinnersbring people
together
FamilyFOOD &
Traditions “You take the lid off and they
gasp.”— Bev Mayo
Bev and Reverend Dan Mayo, who host a garbage can dinner every year for their church family and close neighbors, are pictured in the New Vienna Community Church where Dan is the pastor.
prior to cooking because, according to Mayo, “you don’t want a fi re with a big fl ame. It needs to burn down but also be kept hot enough to keep steam rising from the can.”
She added that small pieces of wood will need to be added to the fi re throughout the cook-ing process.
The foods that are cooked, she said, are “your choice.”
“There’s no set ones you have to use. It’s whatever you like,” she said, adding that, for their dinner, they usually use large chicken breasts and thick pork chops.
The meat should be cleaned and seasoned. Mayo added that, from her experience, lightly browning the meat on a grill before it’s put in the can helps bring out the fl avor.
After the meat is added to the bottom rack, it should be
sprayed with a cooking spray, which will prevent it from dry-ing out.
Next, layers of vegetables are added. Mayo said, at their family dinner, they typically use whole potatoes, cabbage quarters, whole onions, whole peeled carrots and smoked sausage. The juice from the sausage at the top, she said, “dribbles down” and fl avors the lower levels of the meal.
Cooking spray should also be applied to each layer of vegetables, as should salt and pepper.
Once the can is fi lled, Mayo said, “You’ll need two strong men to lift it up on the fi re.”
The meal, she said, takes three hours to cook. After two-and-a-half hours, the lid should be lifted and a long fork should be used to test the potatoes. If they are done, the rest should
be also, but the food can simmer for the next 30 minutes while other preparations are made.
Guests will often bring side dishes to share, such as salads, other vegetables, fruit, appe-tizers and desserts. As an ex-ample, Mayo said that Parshall usually makes homemade ice cream and Texas sheet cake.
When the garbage can din-ner is fully cooked, it can be taken off the fi re. The food is removed by layers and placed into large serving bowls.
One can will feed between 30 and 35 people, Mayo said, add-ing that the dinner is as social as it is delicious.
The meal, she said, gives everyone a chance to talk and mingle before, during and after the meal is served.
“It’s just a fun event,” she said. “It’s a nice way to spend the day.” n
Dishing out the dinner, from left, are Reva Johnson, Reverend Dan Mayo, Ron Katz and Elaine Johnson during last year’s meal.
Dean and Virginia Caldwell are pictured during one of their fi rst garbage can dinners.
Salt | Ju
ly/Aug
ust 2014 | 23Pictured are the fi nished products of the garbage can dinner.
Sheila Parshall, the daughter of Dean and Virginia Caldwell, continues her mother’s tradi-tion with her own garbage can dinners.
See garbage can dinner guest recipes on page 24-25
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Strawberry PieNorma EdwardsIngredients:1 pkg. strawberry jello1 ½ c. water2 tbsp. cornstarch2 8-inch baked pie shells½ c. sugar1 qt. strawberriesDirections:Cook the first four ingredi-ents until thickened. Cool. Add strawberries to pie shells, and pour jello mixture over them. Top with whipped cream if desired.
Zucchini Fudge CakeNorma EdwardsIngredients:4 eggs2 tsp. baking powder2 ¼ c. sugar1 tsp. baking soda2 tsp. vanilla¾ tsp. salt¾ c. butter, softened1 c. buttermilk3 c. flour1 c. chopped walnuts½ c. cocoa3 c. coarsely shredded
unpeeled zucchiniDirections:Mix together and pour into three round pans. Bake at 350 degrees for 30 minutes.Frosting:½ c. butter1 tbsp. vanilla½ c. Crisco½ c. milk2 lb. confectioners sugar
Acorn SquashMarilyn FennerIngredients:1 med. acorn squash,
halved and seeded2 tbsp. brown sugar1 tbsp. butterDirections:Preheat oven to 350 degrees. Turn squash upside down onto a cookie sheet. Bake about 35-45 minutes, until it begins to soften. Remove squash from oven and turn
onto a plate so that it is facing upwards. Place butter and brown sugar into one side of squash and cover with remaining piece of squash. Place in a baking dish and bake for an additional 30 minutes.
Sweet Broccoli & Cauliflower DressingMarilyn FennerIngredients:1 head of broccoli, chopped1 head of cauliflower,
chopped1 red bell pepper, chopped1 handful of sunflower seeds
and raisins1 c. Veganaise3 tbsp. raw honey2 tbsp. lemon juiceDirections:Combine.
Corn CasseroleJane GreeneIngredients:2 boxes of Jiffy
Cornbread mix1 can of creamed corn1 egg1 stick of butter1 can of whole corn1 c. sour creamDirections:Mix altogether and bake at 350 degrees for 30 minutes.
Deviled EggsConnie GoolsbyIngredients:1 doz. hard boiled
eggs, peeled4 tbsp. Miracle Whip2 packets Equal or other
sugar free substitute or 1 tbsp. sugar
Directions:Mash eggs with a fork; add sweetener and Miracle Whip and stir together. Spoon into halved eggs and garnish with paprika if desired.
Veggie PizzaConnie GoolsbyIngredients:2 cans crescent rolls2 pkgs. cream cheese1 c. chopped broccoli1 pkg. Hidden Valley dressing
1 c. chopped cauliflower½ c. Miracle Whip1 c. chopped carrots8 oz. shredded cheese
(your choice)1 bunch green onionsDirections:Roll out crescent rolls on large cookie sheet. Bake at 350 degree for 12 minutes. Combine cream cheese, Hidden Valley dressing and Miracle Whip together. Spread over the crust. Sprinkle vegetables over the cream cheese mixture and top with cheese.
Chinese Chicken SaladConnie GoolsbyIngredients:1 lb. coleslaw5 tbsp. sesame seeds1 bunch green onions,
chopped¾ c. sliced almonds2 c. cooked cubed chicken2 pkgs. chicken ramen
noodles, crumbledDirections:Combine coleslaw mix, chopped onion, cooked cubed chicken, sesame seeds and almonds. Add crumbled noodles; mix well.Dressing:5 tbsp. white vinegar2 pkgs. flavoring from ramen
noodles¾ c. vegetable oilCombine all dressing ingre-dients; mix well and add to salad. (It’s better if you make ahead of time and chill).
Seven Layer SaladBev MayoIngredients:1 head lettuce, torn
into bite size pieces1 bunch green onions,
chopped1 pkg. fresh spinach,
torn into small pieces6 hard boiled eggs,
finely chopped1 10 oz. pkg. frozen peas,
thawed12 oz. bacon, cooked until
crisp and crumbledDirections:
Layer salad ingredients in order in large glass bowl or 9 x 13 inch glass pan.Topping:12 oz. sour cream1 ½ c. mayonnaise1 sm. pkg. dry ranch dressingCombine sour cream, mayon-naise and dry dressing mix. Pour over salad ingredients. You may also top it with an 8 oz. pkg. sharp cheddar shred-ded cheese if you desire.
Zesty Zucchini Saute’Bev MayoIngredients:4 med. zucchini½ tsp. ground oregano2 tsp. seasoned salt¼ tsp. garlic powder2 tsp. parsley flakes¼ tsp. pepper1 tsp. minced onion¼ c. olive oilDirections:Wash zucchini but do not peel. Slice about ¼ inch thick. Mix together remaining ingredients except olive oil. Sprinkle over zucchini and toss until seasoning is well distributed. Heat oil in skillet; add zucchini and saute’ until brown on both sides; about 10 minutes. Drain on absor-bent paper and serve. Makes 4 servings.
Peanut Butter/ Ice Cream SquaresBev MayoIngredients:1 ¼ c. graham
cracker crumbs½ c. light corn syrup¼ c. sugar1/3 c. chunky peanut butter6 tbsp. melted butter1 qt. vanilla ice cream1 c. dry-roasted peanuts,
choppedDirections:In mixing bowl, combine crumbs, sugar and melted butter. Press onto bottom of 9 x 9 x 2 inch baking pan. Place in freezer for 30 min-utes. Meanwhile, stir together 2/3 cup of the peanuts, corn syrup and peanut butter. Stir
These recipes are from garbage can
dinner guests. Enjoy!
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ust 2014 | 25
ice cream to soften. Spoon half of the softened ice cream evenly over chilled crust. Spread corn syrup mixture on top. Carefully spread remaining ice cream over all. Sprinkle with remaining peanuts. Cover and freeze until firm. Let stand at room temperature for 10-15 min-utes before serving.
Homemade Vanilla Ice CreamSheila ParshallIngredients:4 eggs3 tbsp. Watkins white vanilla1 c. sugar1 can sweetened
condensed milk1 can regular size
evaporated milkNot quite a gallon
of whole milkDirections:After cracking eggs in a saucepan; scrape the white stringy stuff out. This is very important. Beat until foamy. Add sugar and evaporated milk. Cook over medium heat until consistency of pudding. Remove pan from stove and add sweetened condensed milk and vanilla. Use clean beaters and mix until smooth. Pour into middle part of ice cream freezer and fill with almost a gallon of milk; just so that it is up to three inches below top of can.Follow directions of your ice cream maker for ice and ice cream salt and freeze accord-ing to directions.
Pudding Sugar CookiesKelley RobbinsIngredients:1 c. butter, softened1 tsp. vanilla extract1 c. canola oil1 3.4 oz. pkg. instant vanilla
pudding mix *1 c. sugar4 c. all-purpose flour1 c. confectioners sugar1 tsp. cream of tartar2 eggs1 tsp. baking soda
* You can use any flavor of pudding you desire.Directions:In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in eggs, vanilla and dry pudding mix. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well.Drop by tbsp. two inches apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove to wire racks.Makes 7 dozen.
The Lady’s Cheesey Mac by Paula DeenKelley RobbinsIngredients:4 c. cooked elbow macaroni,
drained4 tbsp. butter, cut into pieces2 c. grated cheddar cheese1/2 tsp. salt3 eggs, beaten1 c. milk1/2 c. sour creamDirections:Preheat oven to 350 degrees. Once you have the macaroni cooked and drained, place in a large bowl and, while still hot, add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with ad-ditional cheese if desired.
Pineapple SaladWinona StorerIngredients:1 can crushed pineapple2 eggs5 tbsp. sugar2 tbsp. flour1 tbsp. margarineDirections:Mix together first four ingre-dients in a saucepan and then whisk in the flour. Cook until thick. You can add marshmal-lows, bananas and walnuts if desired (as many or few as you like).
Cheesey Sliced PotatoesWinona StorerSlice as many potatoes as desired, butter each side and place on a cookie sheet. Bake 30-40 minutes. When tender, sprinkle with your favorite cheese and bacon bits. Put back in the oven until the cheese melts.
Root Beer PieWinona StorerIngredients:1 reg. size box of instant
vanilla pudding½ c. milk1 reg. size tub of Cool WhipRoot beer extract to taste¾ c. root beer1 9-inch graham cracker
crustDirections:Mix together pudding, root beer, milk and extract; whip until thick. Fold in half of Cool Whip. Pour into pie shell. Refrigerate for five minutes. Spread remaining Cool Whip over pie and freeze until completely set.You can use regular or diet, sugar free or fat free of any of the ingredients.
Pig Licken’ Good CakeMarty WaggonerIngredients:1 yellow cake mix4 eggs1 can mandarin oranges,
drained & mashed½ c. oilDirections:Mix together and pour into prepared 13 x 9 inch pan. Bake at 325 degrees for 35 minutes. Cool.Topping:1 box vanilla pudding mix1 regular size tub
of Cool Whip1 can of drained,
crushed pineappleDirections:Mix together and spread over cooled cake.
Broccoli SaladPeggy WattersIngredients:2 bunches broccoli¼ c. sugar½ med. onion3 tbsp. apple cider vinegar1 lb. bacon12 oz. shredded
mozzarella cheese1 c. mayonnaiseDirections:Cook and drain bacon; crumble. Chop broccoli and onion. Mix together mayo, sugar and vinegar. Combine all and stir well.
Chile Rellenos QuichePeggy WattersIngredients:Pastry for single-crust pie
(9 inches)3 eggs2 tbsp. cornmeal¾ c. sour cream1 ½ c. (6 ounces) shredded
Monterey Jack cheese1 tbsp. minced fresh cilantro1 c. (4 ounces) shredded
cheddar cheese2 to 4 drops hot pepper
sauce, optional1 c. (4 ounces) chopped
green chiliesDirections:Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for 8 minutes. Re-move the foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350 degrees.Sprinkle cornmeal over bot-tom of pastry shell. In a small bowl, combine cheeses; set aside ½ cup for topping. Add chilies to remaining cheese mixture, sprinkle into crust.In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if de-sired. Pour into crust; sprinkle with reserved cheese mixture.Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cut-ting. Yield: 6 servings.
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Potlucks: Make it, bake it or fake itPotlucks are a great American tradition.
The idea is that people bring whatever they want without being pre-assigned a particular dish. I’m surprised that you don’t end up with 20 bowls of potato salad and no hamburger buns. Yet somehow they always seem to work out.
Years ago, I attended a potluck held by the company I was working for at the time. We were asked to bring a “covered dish.” I was in my early 20s and had never really cooked anything more complicated than Ramen noodles.
I decided to attempt to make deviled eggs. Who doesn’t love deviled eggs? I’ll be the hit of the potluck!
This was before you could go “online” to look up a recipe. So, I did it the old-fashioned way: I called my mom.
She had no idea how long it took to boil the eggs. “Just ‘til they’re done.”
Could you be a little more vague, Mom?She didn’t have a clue about quantity.
“Just add in enough mayo and mustard until they’re creamy.”
Her instructions were peppered with phrases like “just a hair” and “to taste” and “just a smidgeon.”
I decided to dive in and give it a whirl. It really wasn’t that hard. I just mixed the yellow part with some mustard and mayo and flopped it by the spoonful into the shells. Then, I gave it a “smidgeon” of paprika, just like Mom advised. When I finished, they didn’t look very pretty. But, I sampled one and it tasted surprisingly like a deviled egg, albeit a little on the mustardy side.
I put them all on a nice Corelle plate, then covered them with aluminum foil (after all, they did say “covered” dish.)
Off to the potluck I went.When I got there and uncovered them
— to my horror — much of the yellow part
was stuck to the aluminum foil. During the car ride, the eggs had slid around the plate like they were in a roller derby competition. I grabbed a plastic spoon and attempted to relocate the yellow part, but this made a mess of the paprika.
They looked awful.I wanted to station myself next to them
for the duration of the picnic to ensure everyone who passed by them that they tasted MUCH better than they looked, especially if you were a big fan of mustard.
But, the Head of the Picnic grabbed them out of my hand and said she was putting them with other foods “of that sort.” Of that sort? What did she mean by that? Other mustard-soaked foods? Other egg products? Other kitchen disasters?
I followed her because I was curious as to where my eggs were headed. Much to my dismay, she placed them right next to another batch of deviled eggs. These were made by the company Martha Stewart.
They were in a special egg plate so that each one had its own little compartment, never to come in contact with one of its brethren. She had piped the yellow part into the shells with a pastry bag, so that they laid there in perfect waves — like yellow corduroy — in stark contrast to my gooey globs. They looked like they should be in a Deviled Egg Museum; almost too perfect to touch.
But, they got touched alright. People descended on her deviled eggs like buzzards on road kill. Mine were largely ignored. I did eat one, hoping it would create a sort of subliminal message that they were indeed edible. But, it was to no avail. There they sat.
As the day wore on, the afternoon heat didn’t do them any favors either. I thought about pulling out the plate and doing a
“party trick,” demonstrating how I could make them slide around and around on the plate, and telling people that I never really intended for them to be eaten.
But, instead, I tossed them into the woods when no one was looking. It was pretty humiliating when even the animals turned up their noses and walked away.
Since that time, I’ve discovered that there are ways around having to actually prepare something in your own kitchen to take to a potluck. You can pick up slaw at a favorite family restaurant and put it in your own bowl. Everyone will rave about it, and you’ll go home with an empty bowl and a feeling of smug satisfaction.
Hey, don’t judge me. Who amongst us hasn’t done the potato chip grab-and-go? Not mentioning any names, but I know someone who buys wine-in-a-box and then serves it in a fancy crystal decanter to pass it off as something far more ex-pensive.
She loves to watch the wine snobs swish it around and swoon over the “bou-quet” and “body.” When they ask what vintage year it’s from, she feigns igno-rance even though it was probably made the week before.
We’ve all been there; trying to balance what we think is expected of us with our already over-scheduled lives. Oh sure, we want to be a sport and bring some delectable homemade goodie from our kitchen, but sometimes we simply don’t have the time, the energy or the skills to do so.
I’ve learned that life is too short to stress about trying to keep up with others who are far more talented in this area. So, if you are going to a potluck, don’t worry that you’ll show up empty-handed. When all else fails, just remember — they can always use more mustard. n
(The devil is in the details)
By Kay Frances
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Barns are everywhere in this region.We have all types of useful barns: Monitor
barns, which have a raised center portion of the roof; gambrel barns, with double slopes on each side of the roof; round barns, which have silos in the center, and bank barns, which can be entered from two levels.
Barns are beautiful, too. Clinton County created a quilt trail a few years ago, and each barn on the trail was adorned with a quilt square. Those squares are still strik-ingly beautiful.
Aside from use and beauty, barns hold memories, too. Such is the case with the barn at 5077 State Route 380.
The bank barn is built into a hill. Animals enjoy stalls and pens on the cool basement level, and hay can be stored in the upper level. Vehicles can drive directly into the upper level to load grain, hay or fertilizer, a nice advantage of a “banked barn.”
Bank barns were probably fi rst used in Switzerland and Austria. When people from those countries migrated here, they settled in Pennsylvania, so bank barns are also called “Pennsylvania Barns.”
Jerry Doughman is the expert on this barn that dates to 1850. The barn sits on property that was given to a soldier in ap-
preciation of service to our country, and the paperwork was signed by George Wash-ington.
Jerry lives across the highway now, and he has the daily advantage of seeing the farm he moved to at age 14. Jerry’s mom and dad, Chester and Nellie, bought the property in January of 1950. Jerry and his brother, Carroll, played in that barn, making straw tunnels and mazes in order to play tricks on friends.
The biggest trick was on his Dad, though.Chester didn’t always realize that the
outer layer of straw was only a shell and masked plenty of air underneath. Chester
never had as much straw as he thought he did!
The boys’ antics always included basket-ball, too. A basketball hoop still adorns a wall inside the barn, and sometimes Jerry, Carroll and their dad shot baskets from the hay loft.
Repairs are part of “barn ownership.” However, the original section was repaired only once, and the damage was not the barn’s fault.
Jerry remembers the story well.His dad ordered fertilizer. He didn’t know
that the vendor decided to add another order to the load in order to save time on delivery. If he had known, he would have guessed that the truck was too heavy for the barn. When the truck drove into the main level of the barn, the two front wheels went through the fl oor. The cows were defi nitely confused and scared since two wheels were coming through their ceiling. The cows could do nothing but stare at the ceiling for hours.
After the truck was towed out of the barn, Chester went to the sawmill in Harveysburg for wood and made the repair so the cows could get “back to business.”
The original barn had a wooden roof, and
This alpaca soaks up the sun.
The story of a barn: Take it to the bank
Story by Beverly DrapalikPhotos by Lora AbernathyThis “bank” barn, owned by Steve and Cindy Greene,
sits along State Route 380 in Clinton County.
This goat welcomed visitors on a recent sunny day.
that roof got Jerry out of some schoolwork in 10th grade.
Jerry remembers sitting in biology lab in school one day and seeing smoke in the direction of his house. He thought the brush pile behind the church was burning. The next bell, Jerry’s principal came to get him out of class and sent him home to help his family — the roof on the barn was burning. The current tin roof won’t have that problem.
Jerry grew up on the property, and when he married Audrey, they were able to live there. Audrey fondly remembers her suc-cess with the lambs when Chester had to stay in the hospital a few days.
Chester cautiously asked Audrey if she could work with the lambs. She obviously knew what she was doing. When Chester went into the hospital, he had one lamb; when he came home, he had 40! Her ability was probably never questioned again.
The barn was used for more than animals and hay. Jerry and Audrey laugh about one of their memories of the barn when a few kids from a youth group at Fairhaven Church were scheduled to come to the barn and learn square dancing, a favorite hobby of the Doughmans.
Chad Hollon, currently the mayor of
Blanchester, was going to help teach the teens. The lesson plans were ready, but when two busloads of teens drove up to the barn, the adults fi gured out that the dancing would need to involve a round group. They couldn’t fi t that many “squares” onto the main fl oor of the barn.
Many animals have lived in the barn. From 1998 until 2008, the Reicharts owned the property, and they had 40 goats at one time. Josh Reichart was a young teen when he moved there, and he fondly remembers working on cars and tractors in the upper level. He also remembers all of the 4-H projects, especially the goats that were born
in December. He remembers more than one Christmas spent bottle-feeding baby goats every two hours.
In 2008, Cindy and Steve Green pur-chased the property where the old bank barn still houses animals. They have added alpacas and sheep to the barn, and some beautiful pictures are on their website, 380meadows.com.
Cindy also shared a favorite memory of the barn: The fi rst December the Greens owned the farm, they allowed Sharon United Methodist Church, next door, to house a live nativity in the barn. All was beautiful and quiet that evening, and Max, the inherited barn cat, decided to crawl into Mary’s lap. Max actually spent the entire evening in Mary’s lap, adding to the peaceful scene. Max must have approved.
Sometimes barns are worn-out relics of the past; sometimes they are still used; sometimes they are worth much more than the owner’s house.
Mostly, barns have stories.Ask any artist, and he might say he has
depicted a rural scene that includes a barn. Ask any owner of a barn, and he might be-gin to tell memories of that barn, complete with laughter and love. n
“Bank” barns are accessible from two levels.
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The common barn has been dotting the bucolic views of the American Northeast since the earliest American settlements.
Useful for storing hay, housing animals and drying tobacco, a barn is an essential part of any working farm. But as common as barns are in our rural counties, there may be some things you didn’t know about them.
Believe it or not, but barns weren’t always red. Original American settlers didn’t paint their barns at all, but rather designed their structures to withstand the damages of weather and mold.
At the end of the 18th century, farmers began searching out a more effi cient way of weather-proofi ng their barns. Eventually, farmers developed a coating that would seal the wood and protect it from moisture and sunlight damage.
Before long, the coating was discovered to have a serious fl aw. It didn’t protect from mold which not only decays wood, but also posed a serious health risk to livestock. The answer was in ferrous oxide or more commonly known as rusted iron. The rust helped protect against mold, dried quickly and lasted a long time. It also gave barns a nice, deep, red color.
As it turns out, red pigment is actually one of the cheapest colors to create in mass-produced paint so when paint became available in stores, economical farmers be-gan buying red paint over any other color.
Today, barns are almost always depicted as red in illustration and literature largely due to the common red barns seen in the Northeast, but not all barns were red.
In parts of Kentucky and North Caro-
lina, the casual passerby will notice a fair amount of barns painted black or brown. The dark hue absorbs more of the sunlight, heating the barn more effi ciently. Heat helps cure tobacco quickly and so became the norm of tobacco barns in those regions.
For those individuals fortunate enough to witness a traditional barn raising, they have likely encountered the practice of “topping out.” Topping out is when a branch is placed on the very top beam of a fi nished barn roof. Flags or streamers are attached to the branch and left to wave for a day or two. The practice derived from a religious rite that was meant to appease tree spirits.
Today, the practice extends to steel work-ers, who celebrate the last piece of steel being hoisted into place with a “topping out party.”
Amish barn raisings have a similar tradition where a banner or fl ag is placed on the highest beam of the roof on a new barn. The honor of placing the banner on the top beam is granted to only one Amish male with the most experience and highest prestige.
Barn raisings in Amish communities are traditions all their own with a celebratory atmosphere. Older men take on the more skilled positions, women provide food and drink for the workers, young boys act as runners while those too little to work watch and observe. Years of attending and witnessing a barn raising ensures that all members of the community know what needs to be done. Raising a barn may only take a day or two based on size and weather conditions.
Some people attribute the beautiful quilt
patterns on rural barns to an Amish practice and, while the Amish did decorate their barns in traditional Dutch patterns, quilt barns originated with a woman named Donna Sue Groves.
Donna was living in Adams County when she made a promise to her mother to give an old ugly barn new life by painting a quilt square on it.
It wasn’t until many years later in 2001 that Donna’s idea for a quilt barn fi nally became a reality.
Through her work with the Arts Council, Donna decided that a quilt barn trail would encourage tourism and support local art-ists. It was decided that 20 barns would outline a driving tour of Adams County. A committee of volunteers dedicated them-selves to the project and the fi rst American Quilt Trail was born.
No sooner was the American Quilt Trail in Adams County wrapping up, when Brown County began its own. Word spread about the charming quilt barns, and Donna found herself fostering quilt trails all throughout Ohio and even into Tennessee.
The simple promise Donna made to her mother exploded into an arts movement celebrating the Appalachian culture. Quilt barns now exist in 48 states and Canada. There are more than 7,000 quilts included in organized trails with hundreds more “unoffi cial” quilts yet to be mapped.
So, whether it is used for hay, horses, cattle or corn, the barn is anything but a simple structure. It is an essential tool for farmers and ranchers, but it is also a well-weathered harbinger of tradition and the Appalachian culture. n
Why are barns red?
And other things you may not have known about these iconic farm structures
Story by Meghann MacMillan
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Driving through the Ohio countryside, it’s not uncommon to see a round farm struc-ture. But while round silos are common, the round barns that led to their invention have become a rare treasure from a time past.
According to historical documents, one of the first round barns built in the United States was a 16-sided barn designed by George Washington for grain treading and built on his Dogue Run Farm in 1793.
Inside the barn, two floors encircled an octagonal interior, which provided support for the roof and created a central storage space. Horses would “tread” the grain in a circular loop on the top floor separating the straw from the grain heads, which would fall between spaces in the floorboards. Below, workers would push the grain heads into the central octagonal structure for storage and for extra protection from weather and
theft.As pleased as Washington was with his
treading barn, it wasn’t until the 1820s that round barns began to catch on.
Some say the round barns of this era were inspired by the Shakers who believed the devil hid in corners. However, it’s more likely round barns grew in popularity due to increased interest in farming efficiency spurred by the Industrial Revolution.
Much like Washington’s barn, round barns were designed to accommodate ag-ricultural processes. Farm equipment would enter the top floor and drop feed into the center area then continue around and out. Not only did this alleviate the difficult and dangerous job of backing out of the barn, it centralized the feed in the center of the lower level where cattle could be arranged around the outside facing in. Farmers
standing in the center of the barn had less ground to cover from this vantage as they forked the hay around the silo to the cattle.
By literally cutting corners, agricultural researchers at the University of Illinois calculated that a round barn saved a farmer five minutes per feeding.
“The round barn is the more convenient … because of the greater ease and fewer steps with which the feed can be gotten to the cows, owing to the central location of the supply.” *
If the barn could accommodate three levels, farmers had the option of using the lower level to accumulate and store manure, or using the upper level to store hay. The hay loft option led to domed roofs instead of the conical or flat roofs of earlier versions.
But academics were also studying round barns for other potential benefits.
Round barns began from an age of agricultural experimentationThis round barn is in Arcanum.
A second round barn dots the Arcanum landscape.
The J.H. Manchester Round Barn has a diameter of 102 feet, making it the largest round barn east of the Mississippi.
The Montgomery County Fairgrounds is home to this round barn still in use today.
CUTT
iNG CORNERS
Story and photos by Monica M. Schultz
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“This barn was built to last,” said Dale Spencer, grounds maintenance for the Montgomery County Fairgrounds, where one of eight round county fair exhibition barns still stands. “It was built from wood in 1874 and is one of the oldest buildings in the Dayton area. And it’s all original except for a few elements.”
These elements include a second floor and concrete flooring on the main level, both of which were added in 1953.
“The windows on the upper level are all new, but most of the windows on the main floor are still original,” Spencer said. “We have to replace the original panes when they break because of the weather.”
Weather has also caused two additional changes to the building. Steel braces were attached to posts supporting the roof after snow collapsed a section of the south-facing side during the blizzard of 1977-78, and lightning rods were added to the roof after it was hit by lightning in the 1990s.
The Montgomery County exhibition barn
was originally intended to be completely round, but became an eight-sided polygo-nal “round” barn covering 22,000 square feet that housed livestock and machinery displays during fair season.
Round exhibition barns are also still found at fairgrounds in Ashtabula, Fairfield, Morrow, Shelby, Tuscarawas and Wayne counties where they stand as a testament to the architectural durability and strength of this design.
“The circular construction is the stron-gest because advantage is taken of the lineal strength of the lumber,” noted a Uni-versity of Illinois Agricultural Experiment State Bulletin from 1910.*
The same bulletin also promoted cheaper building costs. “In round numbers, rectangular barns require, according to their construction, from 34 to 58 percent more in cost of material than round barns with the same floor area and built of the same grade of material.”
Farmers in Ohio also had advantages to aid their experimentation with round barns. As the trees were cleared from the Ohio forests, access to green lumber increased. Green lumber is living wood and is natural-ly flexible. When soaked, green wood can be easily bent into curved panels suitable for building round buildings.
In the Black Swamp of Northwest Ohio where both green wood and water were plentiful, round barn construction flour-ished. Seven round barns still stand in this area of Ohio and are protected as national historic places.
Among this grouping is the J.H. Manches-ter Round Barn. Built in 1908, the Man-chester barn has a diameter of 102 feet, making it the largest round barn east of the Mississippi.
Like other round barns of the early 1900s, the Manchester barn has a center storage area for feed and hay. It was this central storage area that caught the atten-tion of W.H. King, an agricultural physicist at the University of Wisconsin who was searching for a better wooden feed storage design.
Prior to 1910, most wooden feed storage structures, or silos, were built in trenches underground or in rectangular barns ad-jacent to livestock barns. But pressure and decay from the fermenting feed (silage) buckled and rotted the wooden structures quickly. By placing silage in circular silos, the air pockets that fed the fermentation process — and the rotting — were re-duced.
Additionally, the circular shape held up better against the pressure created by fermentation. Finally, placing the round silo at the center of the barn improved ventila-tion and provided additional protection from outside elements, thereby preventing
decay.It was also around this time that farmers
began building round barns from materi-als other than wood. Because of the round design, the volume-to-surface ratio was greater than rectangular or square barns, so regardless of the material type, fewer materials were needed than other shapes. In Ohio, round barns were built from brick, concrete, clay tile and even metal.
Despite these advantages, however, the era of round barns was near its end.
During World War I, farm machinery became larger than a round barn could ac-commodate, and machines quickly began replacing chores previously done by hand. These machines were usually linear and, therefore, incompatible with round struc-tures.
After the end of the war and while round silos became the standard storage struc-ture for silage, few round barns were built in Ohio or elsewhere. In fact, it’s estimated that fewer than 100 round barns have been built since 1920. Many of the round barns built before this time are now protected by the National Register of Historic Places.
Depending on which list you use and whether or not you include polygonal barns in your count, Ohio has between 50 and 100 round barns remaining. Most are still used as agricultural buildings, but some have been converted for other purposes.
The Montgomery County Exhibition Barn is still used during the fair, but now showcases home goods instead of live-stock. In the off season, the Exhibition Barn hosts wedding receptions and parties.
The J.H. Manchester Round Barn is pres-ently used for storage by the Manchester family who still owns it.
Another notable Ohio round barn, the Timken Estate Barn, was converted into a Messianic Synagogue in 2009 after serving as a football-themed sports bar for nearly 20 years. Built in Canton around 1916, the Timken Estate Barn was constructed with stone and includes four turrets, much like buildings popular in rural France at the same time.
Other round barns across Ohio have served as park buildings, office buildings, events locations and markets.
Regardless of their current use and though they aren’t as common as the round silo, many round barns still serve as distinctive landmarks in the communities where they stand.
For a list of Ohio round barns, visit www.ohiobarns.com.
*Fraser, WJ. “Economy of the Round Dairy Barn” Agricultural Experiment Station Bulletin No. 143. University of Illinois, 1910. Available at www.gutenberg.org/files/38321/38321-h/38321-h.htm#Sec_10. n
The sun sets over the beautiful J.H. Manchester Round Barn which is listed on the National Regis-ter of Historic Places.
The ceiling of the barn at the Montgomery County Fairgrounds.
A resurgence in barn dancing?
By Monica M. Schultz
Where are you headed this Saturday night? It might surprise you to learn that more and more people across Ohio are headed to a local barn dance.
Started in the mid to late 1800s in Scotland as commu-nity celebrations, barn dances spread to other northern Eu-ropean agrarian communities before hopping the ocean with immigrants.
Because music was their primary form of entertainment at the time, it was only natural that dancing would soon follow and, because most of the farmers in these communities didn’t know the formal dances popular at the time, they improvised and copied their wealthy landowner neighbors. Soon, these celebra-tions began employing a “caller” who would direct the dance by calling out steps and directions.
As these groups immigrated to the United States, often set-tling in communities with like immigrants, they brought the music and dances with them and showcased them at commu-nity celebrations — birthdays, weddings and funerals. With the development of the farm land, barn raisings also became celebrations.
Barn raisings were community events in which the men and able-bodied children would literally build the barn while the women and children worked to create a feast to celebrate the completion of the barn. The feast, music and dancing would take place in the newly built barn after the work as fi nished.
Well into the 20th century, these celebrations continued to closely resemble the traditions of the immigrants’ homelands.
However, while preserving ancestral heritage, barn dances also helped shape the culture of a growing America.
During the depression of the 1920s, many radio stations began looking for local musi-cians to fi ll air time and the music of the barn dances began to emerge in popular culture. By 1925, the National Barn Dance radio show had become one of the most popular hours on na-tional radio in the United States.
It was around this same time that the dances began to spread beyond the largely immigrant farming communities. Though media often portrayed barn dances as home to uneducated, poorly dressed country folk, barn dances were typically family-oriented celebrations that included all members of the community, including the educated and professional members.
One of the biggest proponents for barn dancing in the mid 1920s was automobile manu-facturer Henry Ford, who wrote extensively about barn dances, and encouraged his employees and their children to learn barn dances as a form of social exer-cise and refi nement.
Barn dances were meant to be social in nature so many of the dances required intricate steps, group formations and intermin-gling partners. Some of the most popular barn dances were buck dancing, contra dances, jigs, quadrilles, reels, schottisches and waltzes.
Barn dances remained popu-lar well into the 1940s. But after World War II, barn dancing fell out of favor with a generation focused more on the future than
its past. Instead, this generation embraced swing dancing, the twist and disco.
Ironically, the resurgence of barn dancing began in the late 1970s thanks in part to a movie featuring the same actor as-sociated with the rise of swing dancing and disco. The movie was “Urban Cowboy,” and the actor was John Travolta, who performed several country dances in the movie — dances that trace their roots to traditional barn dances.
In the 1980s and 1990s, coun-try dance clubs spread across the United States, and by 2000, callers were emerging with per-sonalities and followings similar to that of DJs.
With a motto by Bill Martin, the veteran caller who mentored this new generation, these callers bring together the tradition of the barn dance with a renewed focus on fun.
“I got a different approach to this than a historian or folklor-ist or somebody who wants to revive square dancing. My philosophy is, it’s a PARTY FIRST and a dance second.”
Across Ohio, dancers and call-ers party on.
At Malabar Farm State Park near Mansfi eld, Ohio, barn dances are held six times a year April through October. Dances are free and open to the public — beginner and veteran dancers.
In Columbus, three barn dancing groups meet regularly at churches around the down-town core.
And throughout the summer and autumn, barn dances are held at venues, festivals and fairs in Albany, Athens, Bentleyville,
Cincinnati, Cleveland Heights, Coshocton, Dayton, Dublin, Greentown, Lucas, Wooster, Yellow Springs and many other Ohio cities.
Don’t worry if you don’t know how to dance. Much like the farmers who developed the barn dances, they aren’t typically for-mal events. Several dances host a beginner’s class just prior to the start of the barn dance, now called a contra dance. And many dances still employ a caller to keep everyone moving.
To fi nd a barn dance in a city near you, visit www.contradancelinks.com/sched-ule_OH.html. n
Form of entertainment began in Scotland in the 1800s; participation now growing
Common Barn DancesBucK: Typically done alone by a stamping and shuffl ing of the feet, a precursor to tap dancing.
cOnTra dance: Folk dance with couples facing each other in two long lines.
Jig: Lively folk dance with rapid footwork, stomping and kicking.
Quadrille: Dance of four couples in rectangular position, a precursor to the square dance.
reel: Folk dance in which sets of couples perform traveling fi gures with setting steps in between.
ScHOTTiScHe: Folk dance in which couples move in a circle and perform polka-like steps.
walTZ: Couples moving in formation around a fl oor in three-quarter rhythm.
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Dinner in the Fields brings farmers and community together
For one evening each summer, a community comes together to enjoy the bounties of locally grown and pre-pared food.
And what a feast for the pallet and eyes it is.
On Aug. 8, the annual Clinton County harvest cel-ebration called “Dinner in the Fields” will be held at the Webb Valley Farm of Randy and Pam Moore, 1134 N. Webb Road, near Wilmington.
Standing in the shade of one of their trees near a barn on their farm, the Moores reflected on what it will mean to serve as the host farm for the sixth Dinner in the Fields event. It was almost seven weeks before the dinner and they both knew that hosting would be a major undertak-ing for them. There was a lot of work ahead in cleaning and preparing the farm for so many visitors.
But they say it will be worth it.
“It’s a great event for
people to meet others in Clin-ton County that they normally would not see on an every day basis, and have a great meal in a casual atmosphere and fellowship,” Pam Moore said. “Hopefully, this will keep growing every year.”
It will also serve to show-case how a smaller farm of about 100 acres can be suc-cessful.
“This shows that we can do it. We make money,” said Randy Moore.
Webb Valley Farm has been in Randy Moore’s family since about 1900. They raise grass-fed cattle, pasture-raised hogs and chicken, eggs and open-pollinated corn.
The Dinner in the Fields event moves around Clin-ton County from year to year, and “I think they try to rotate the location in order to give people a chance to see a part of the county they might not normally see,” Pam Moore said.
She said that their farm will be providing all the meat at the event this year.
“We will be serving grass-fed beef, pasture-raised pork and pasture-raised chicken,” she said.
While not certified organic, she said they have not put any chemicals in their fields in 16 years, and practice organic growing methods.
The Clinton County Lead-ership Institute organizes the event each year.
“Attendance has been about 200 people each year,” said Diane Murphy, president of the Leadership Institute board. She has been a part of this annual event since it began.
The reason for the event is “multi-fold” Murphy said.
“It is to showcase the local producers, farmers in the area. The idea stemmed from the national ‘Farm to Table’ movement,” she said. The national movement to hold these “farm to table” events has been a huge success, she said, so they got the idea of having a similar event for Clinton County.
“People look forward to it each year,” she said. “Many of the providers also attend farmers’ markets, so this helps bring a greater aware-ness to the local farmers’ market and what is available to the community.
“It is also a fundraiser for the institute and also to support the three programs
Webb Valley Farm will host annual event Aug. 8By Gary Brock
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we undertake. Those programs are Junior Achievement for third graders, currently in the city but we want eventually to expand to all the county schools; a youth collaborative, which is a youth leadership training program for sophomore and junior students in all Clinton County schools; and the longest-running of the programs, the adult leadership training program for primarily business owners and those in middle management,” she said.
At the dinner, there will be chicken, pork and beef from Webb Valley Farm; roasted vegetables; fresh green beans cooked over an open fire in a large cauldron; all cooked on site. There will also be home-made cold slaw, sliced tomatoes and other seasonal dishes.
There will be a printed menu at all the tables detailing all the dishes, whether organic or non-organic.
Dinner in the Fields has grown and evolved over the six years, but has remained basically the
same.“I have been very lucky to
have the same volunteers each year who help with this, and they know exactly what their roles are,” Murphy said.
“The farmers and businesses in this community are incredible for donating to make this hap-pen. They donate all the food, the produce, the meat. I don’t think I’ve had a single farmer tell me ‘no’ when we’ve asked for help. They are extremely generous in this project. They know how well it is attended, that people enjoy it, it show-cases the produce they have, and showcases the farmer’s markets,” she said.
Volunteer Jeffrey A. Murphy has been involved in the event since last year. He is in charge of marketing for the event.
“One of the things I find inter-esting in this event is the wide variety of attendees, from doc-tors to all lifestyles. It’s farmers, professionals, working people, a wide cross section of all profes-
sions and ages,” he said.“It’s a great value, and a lot of
great food for the ticket price. It is very affordable,” Diane Mur-phy said. She pointed out that at similar “field to table” events the ticket price is much higher.
She added that this Dinner in the Fields will see the return of a farmers’ market, “so that those farmers who support the event and normally take part in the farmers’ markets will have pro-duce there, and people who are attending enjoying the food can also take food home from those same farmers.”
The Friday, Aug. 8 event begins at 5:30 p.m. and runs until dark. Tickets are $25 per adult, and includes the full din-ner. Tickets can be obtained by calling the CCLI office, 937-382-
7120, from any member of the board; and at The Cotton Junkie, 110 W. Main St. in Wilmington.
Advance purchase of tickets is encouraged.
There will be live music all evening as well as a pie/dessert auction that will take place after dinner. In addition, there will be a cornhole tournament.
The dinner will include appe-tizers, main course and desserts and a cash bar. n
Photos from previous Dinner in the Field evenings provided by Clinton County Leadership institute.
Photos courtesy Clinton County Leadership institute
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JR’s General Store and Farm Market
Located halfway between Hillsboro and Chillicothe is a treasure that any road tripper would be silly to miss.
So, as a bona fi de road tripper, I set out on a sunny day from my home near Ft. Ancient to JR’s General Store and Farm Market.
My trip would fi nd me on well-maintained state routes the entire way. The drive itself was worth the journey.
From eastern Warren County, I traveled fi rst through Blanchester and picked up my ever-present sweet tea (light ice and half sweet) from the place with the arches. The road toward State Route 50 presented me with recently plowed acres of dark earth and fi elds of corn reaching for the sky, all in lovely colors of green and gold.
Straight through Hillsboro and its bustle, the road begins to undulate, and the scen-ery changes ever so slightly. More trees ap-pear and the fi ne, lovingly cared-for homes and farms have a way of calming me that only a day in rural splendor can.
As you near Bainbridge, the rolling hills run up against the fi rst mounds of Appala-chia where barns of various designs show off their weathered board or shine brightly white or red in the afternoon sun.
Finally, I come to State Route 41 and take a right at the Family Dollar (which seemed a bit out of place). The road appears narrower as it winds its way to my destination. I know I am close when I see the horse and buggy road sign warning drivers to take care of their fellow roadsters.
Suddenly, it’s there. JR’s appears from the top of a small ridge. The building almost seems like a home at fi rst glance, but the large gravel parking lot gives away its real nature.
I walk in the furniture and home entrance that is surrounded by attractive Adirondack
chairs waiting for their new homes and own-ers’ bottoms. This is the original part of the store I am to learn later. It’s full of hand-made wooden articles for your home, camping gear and seat cushions, to name a few offerings.
My burning question the entire trip there was wondering if there was a real JR. There is. Owner Harvey Martin Jr. I caught him just as he was fi nishing up his mowing. He said I timed my visit well as he was in need of a break.
Prior to coming to Ohio, everyone knew the industrious Martin as Harvey. The store was born in 1996 and when thinking of a name for the place, JR seemed right, so now he is called JR by just about everyone.
Mr. Martin moved from Lancaster, Penn., to Pike County, Ohio in 1995 and just a year later opened the general store. The original space was only 30’ by 44’. In 2003, he added a much larger grocery space and then a deli, the store’s most popular offering. The business is now four times the size of the original space.
The store is run by a group of hard-working and welcoming young women who are all part of the family and the Mennonite community. They make their own candies on Thursdays (lucky me, I just happen to be there on a Thursday).
Their bulk products are all packaged by hand, eliminating one link in the food chain that distributes our edibles and thereby, are a bit fresher than you will fi nd elsewhere.
JR’s has just about everything you might need for your daily life: Groceries and cleaning supplies, brooms and fancy wall clocks, decorations and shelves to put them on, umbrellas and suspenders.
Mr. Martin likes to feature local farm-ers’ produce in season (I picked up my fi rst tomatoes of the year), and he offers their own line of sauces, jams, jellies and other yummy
things. You can even purchase the Bible written entirely on one 18 x 24 inch piece of paper!
Our chat led us to talk about the challeng-es of a business such as his in an increas-ingly technological world. While they use electric cash registers, they are not com-puterized and Mr. Martin still does all his bookkeeping by hand. Filing taxes has been taxing (I know, bad pun), as he must ask for an exemption every year from fi ling online. He told me that this might not be an option in the future. He supposes he will need to hire someone to do it for him as some point.
For now, Mr. Martin will keep doing things his own way, which by my account, is working very well without all the bells and whistles – unless you want to buy a bell or a whistle.
As I roamed the aisles and selected items for my lunch and my husband’s from-scratch pizza, I felt quite at home here. There is a comfort about the place that makes you want to linger. The Martins home is just out back, which might add a bit of domestic vibe to the atmosphere. However, I am think-ing it has more to do with being in a place that has tried to preserve a slice of simpler times and the warm presence of people who are glad you came for a visit.
Getting into my Honda Accord to head west, I realized a baked good might be nice — a piece of pie maybe. And it occurred to me that I did not see one such item in JR’s! How can that be? As I turned Hilda the Honda around, there was just such a place to satisfy my pie tooth … Country Crust Bakery. Alas, my tooth would be denied.
Here’s a heads up: Take plenty of cash, kiddos, or a check. Neither place takes plas-tic. I had spent my meager monies at the general store. On the bright side, that means I just may have to take another road trip to Bainbridge … soon! n
A Store is Born
Story and photos by Valerie LK Martin
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By Kathleen L. Norman
I’ve got one. I’m pretty sure everybody has one.
You know. Some obscure subject that an-noys your friends because you bring it up at random, possibly inappropriate, times. Not only don’t they get it, they don’t care about it. And they say you think about it way too much.
Mine comes up every year, usually in June and July.
Picture this: Clinton County circa 1810. A fi erce-looking Shawnee moves quietly through the early-dawn forest tracking a huge 10-point buck. Stealthily, he creeps down a rocky bank to the meandering Todd’s Fork. He sees his tawny quarry sip-ping from the stream. The hunter noiselessly lifts his bow and then…
… his eyes start to feel all squinty, his ears start to itch and a great “AHH-CHOO!” echoes through the ancient Sycamores as the buck leaps to the bank and disappears into the underbrush. The hunter sits by the
side of the creek, pulls out a worn piece of doe skin and blows his nose.
So, yes, this is the odd thing I ponder ev-ery summer: Did American Indians have hay fever? Every year I wonder. I sneeze and I wonder. Is it even possible to live in South-ern Ohio and not have seasonal allergies?
My fi rst real full-blown allergy attack came during an eighth grade fi eld trip to Kings Is-land: I remember my crush losing his base-ball hat on the Blue Racer, I remember my friends trying to out-soak each other on the log ride, and I remember repeatedly going into the bathroom to get a cold, wet paper towel to put over my red, puffy, itchy eyes.
With the exception of two delightfully allergy free years living in Colorado, I have always been plagued with several miser-able weeks every summer. Sometimes it’s June and July; sometimes it shifts to July and August. But it never misses a year.
I always fi nd myself wondering about the Indians. How did they cope with that pesky pollen? In a culture where being in-tune with the natural world is kind of a prerequisite,
and there is no relief in the form of antihista-mines or air conditioning, what do you do?
For the Shawnee, June is “Raspberry Moon,” July is “Blackberry Moon” and August is “Plum Moon.” But, for me, it’s more like “Sneezing Moon,” “Squinty Eyes Moon” and “Moon of the Itching Ears.”
As a fi nal note, I’m not sure why I never Googled it before, but for you, my faithful readers, I now know the answer to my own question. According to an article in the Journal of Immunology published in 1922, surveys of a number of physicians who work among the American Indian popu-lation found very rare instances of hay fever among thousands of full-blooded individuals.
So it looks like my imaginary Shawnee probably got his deer. n
EDITOR’S NOTE: This is the fourth in a series describing the moons of the writer’s life. The Native Americans used moon names to distinguish one lunar cycle from the next. Moon names were based on recurring seasonal activities or observations made during each lunar cycle.
MANY MOONS AGO…
Did American indians have hay fever? Every year i wonder. i sneeze and i wonder. is it even possible to live in Southern Ohio and not have seasonal allergies?
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Take A Day Trip to Waynesville, Ohio
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tADAMS COUNTY
July 26Adams County Genealogy Society Reunion from noon-4 p.m. at the Heritage Center in West Union. For more informa-tion, contact the Adams County Genealogy Society at 937-544-8522, Thursdays and Saturdays.
July 26Red Barn Jubilee Show Special, 7 p.m. Guest to be announced. For a fun-fi lled evening, check the website for full details at www.redbarnconventioncenter.com.
July 27Page One-Room School House event at the corner of Page School Road off Vaughn Ridge Road. Program to be announced. For more information, contact Mary Fulton at 937-587-2043.
Aug. 1-2Kinfolk Landing Days at Man-chester. Celebrate the founding of one of Ohio’s oldest villages.
Aug. 12Perseids Meteor Shower view-ing, 10 p.m.-2 a.m.. Location disclosed upon registering. For information, visit www.serpent-mound.org.
Aug. 1618th annual Marine Corps League 5-K Race and Walk. Con-tact Danny Blanton at 937-217-3516. The event will be held at the Alexander Salamon Airport in Winchester.
Aug. 16Mysteries of Serpent Mound: Mysteries of Eastern America’s Ancient Past, 10 a.m.-5 p.m. The Arc’s 2014 Indigenous Legacies summer lecture series explor-ing eastern America’s cultural arc of the Appalachia Preserve System is hosting this event at Serpent Mound, 1 p.m. at the shelter house. Free to the public, no registration required, parking
fee $8 per car.Aug. 16Bone and Stone Artifacts of the Prehistoric Peoples of Ohio: More Than Arrowheads. Mark your calendars for this three-part interactive discussion series.
Aug. 23Red Barn Jubilee Show Special, 7 p.m., guest to be announced. For a fun-fi lled evening, check the website for full details at www.redbarnconventioncenter.com.
Aug. 29-31Winchester Caramel Festival. For more information, visit www.adamscountytravel.org.
Aug. 3017th Annual Amish School Ben-efi t Cookout at Miller Bakery & Furniture on Wheat Ridge Road. Contact the Millers at 937-544-8524.
Aug. 31Page One-Room School House event at the corner of Page School Road off of Vaughn Ridge Road. The program will be about reading, writing and arithmetic. For more information, contact Mary Fulton at 937-587-2043.
Sept. 4Adams County Junior Fair Beef Barbecue from 4:30-7:30 p.m. at the Ohio Valley Career & Tech Center in West Union. For more information, contact Corbett Phipps at 937-544-2088.
Sept. 5–7The 175th Bentonville Harvest Festival will be Friday evening, Saturday and Sunday at Ben-tonville. For more information, contact Sue Naylor at 937-549-3360.
Sept. 6Archaeology & Ohio Geology Day at Serpent Mound, 10 a.m.-4 p.m. Members from different chapters of the Archaeological Society of Ohio will display their artifacts and be available to an-
swer questions from the public. For more information, visit www.serpentmound.org.
Sept. 6Walk to End Alzheimer’s, Adams County Fairground, 836 Boyd Ave., West Union. For more information, visit www.alz.org/cincinnati.
Sept. 11-1446th Annual Peebles Old Timers Days. Festival starts at 6 p.m. Thursday in downtown Peebles. For more information, contact Marie Palmer at 937-587-3749.
Sept. 17-20The Seaman Fall Festival, celebrating 101 years, is one of Ohio’s oldest community festi-vals, dating back to 1913. For more information, contact Doris Bailey at 937-386-2083.
BROWN COUNTY
July 17Concerts on the Square, spon-sored by the Courthouse Square Association, will take place at the courthouse in Georgetown. Concerts begin at 7 p.m. Steve Shininger and the Shing Sings Orchestra performs.
July 18Movies on the Square, 9:30 p.m., at the courthouse in George-town.
July 26The fi fth annual Woodworker/Woodcarver Day will be from 10 a.m.-5 p.m. Local woodwork-ers will be set up with various carvings on display and for sale. The Stihl chainsaw carving team will also be performing at the event, transforming a piece of wood into a piece of art. Each woodcarver will donate one of their pieces of art that will be auctioned off at 2 p.m.
Aug. 21Concerts on the Square, spon-sored by the Courthouse Square Association, will take place at
the courthouse in Georgetown. The Mistics, a four-man R&B and Pop group will be performing for the fi rst time at the Square.Aug. 22Movies on the Square, 9:30 p.m., at the courthouse in George-town.
Sept. 4Concerts on the Square, spon-sored by the Courthouse Square Association, will take place at the courthouse in Georgetown. Insight Straight will fi nish off this year’s concert series.
CLINTON COUNTY
July 24The Murphy Theatre’s 96th Birthday Open House, 11 a.m.-2 p.m. Free tours and refresh-ments. Visit www.themurphythe-atre.org or call 877-274-3848.
July 26A full day of fun at the Clinton County History Center, from 10 a.m.-4 p.m. Children’s activities, photos of schools and graduat-ing classes, information about the one-room school houses of Clinton County, how students of yesteryear learned “readin’, ‘rit-ing and ‘rithmatic.” Refreshments will be provided. Reservations requested. Adults, $5, children under 14, $3. Contact [email protected] or call 937-382-4684.
July 25–26Trucking Show & Career Fair at Roberts Centre, 123 Gano Road, Wilmington. If you’ve ever considered a change in career, you might want to look at the op-portunities available in trucking. With more than 200,000 nation-wide openings, job demand is at an all time high. More than 50 hiring companies will be on site to answer questions and discuss career opportunities. Admission is free. Visit www.ohiotruckshow.com or call 859-746-2046 for more information.
Aug. 8
Out & About Compiled by David Wright
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Dinner in the Fields, 5:30 p.m., Webb Valley Farms. A fi eld to table community dinner, spon-sored by Clinton County Lead-ership Institute. Tickets are avail-able by calling 937-382-7120. Adult tickets are $25. Features locally-produced and cooked on-site meats and vegetables.
Aug. 15-17Attention all Jeepers: a weekend Jeep Jam not to be missed! Ob-stacle course, trail courses, re-mote control Jeep course, junior Jeep course for little Jeepers, trail rides, vendors, raffl es and plenty of fun for all ages. Show & Shine will be held Friday in downtown Wilmington. Visit www.jeepjam.net or call 937-903-5606 for more information.
Sept. 5-7Help celebrate Clinton County’s agricultural heritage as par-ticipants honor one of the area’s biggest industries with a three-day extravaganza — the 37th annual Clinton County Corn Festival. The festival features antique farm machinery, a parade, games, all types of food made from corn, a quilt show, musical entertainment, antiques and crafts and the Corn Olym-pics. Admission is $4. Visit www.antiquepowerclub.org or call 937-383-5676 for more informa-tion.
Sept. 14MVSCC Racing event. Join the excitement of solo racing in per-son. Competitions range from go-carts to open-wheel formula race cars. For more information, call 937-728-6557.
FAYETTE COUNTY
July 14-19The Fayette County Fair takes place in Washington Court House, the agricultural highlight of the year, featuring demolition derbies, tractor and truck pulls, harness racing and many other exciting events. Sponsored by the Fayette County Agricultural Society. For admission costs and more information, call 740-335-5856.
Aug. 8-9Christian motorcycle event at
the Fayette County Fairgrounds. Camping, food and fun.
Aug. 18Southwest Ohio Corn Grow-ers Assoc. & Fayette Agronomy Committee Field Day, 9:30 a.m.-3 p.m. at the Fayette County Demonstration Farm, Fayette County Airport.
Sept. 11Chamber Scholarship Golf Out-ing at Buckeye Hills Golf Club, starting registration at 8 a.m. with shot gun start at 9 a.m. Fun, food, lots of prizes and awards presented at the luncheon. Call 740-335-0761 or visit www.fayettecountyohio.com for more information.
GREENE COUNTY
July 17-20Greene Trails Cycling Classic at the Fairgrounds Recreation Cen-ter. Come be a part of this annu-al family-oriented biking event. Centered in Greene County, the tour utilizes the nationally recognized, award-winning rail-to-trail system and its adjacent communities, with a different trail featured each day. The event is designed to raise vital funds to support the region’s extensive system of nationally-recognized paved, multi-use trails.
July 27-Aug. 2The 2014 Greene County Fair, held at the Greene County Fair-grounds, celebrates 175 years.
July 21-25Nature on the Go Summer Camp at Russ Nature Preserve, 3 p.m. Ages 7 and up explore nature through an action-packed week of exploring creeks, fi sh-ing, looking for critters, hiking, crafts and more in this series of Nature on the Go camps. Each day has a new theme and new exciting activities. All camps will be taught by park naturalist staff and volunteers. Old clothes and shoes that can get wet are rec-ommended. For more informa-tion, visit www.co.greene.oh.us.
July 21-25Nature’s Trail Summer Camp: ‘ExStream’ Exploration at Narrows Reserve. Ages 7 to
12. Water, water, everywhere. Campers will go creekin’, play a version of Olympic water sports and enjoy other activities, as well as discover where water might be hiding. For more information, visit www.co.greene.oh.us.
July 21-25Nature’s Trail Summer Camp: Jr. Campers Ultimate Challenge at the Narrows Reserve. Ages 7 to 12. This week will challenge you to a down-river canoe fl oat, a chance to create new habi-tat, use GPS to fi nd geocaches and more. Bring your friends and make some new ones as teamwork is needed to conquer what’s ahead. For more informa-tion, visit www.co.greene.oh.us.
July 26Down River Canoe Float at the Narrows Reserve, main parking lot. Enjoy the wildlife of the Little Miami River while drifting along in this leisurely fl oat. Canoes and paddles will be provided. For more information, visit www.co.greene.oh.us.
July 26Night Ride at Old Town Reserve to Young’s Dairy, 7 p.m. Join the Greene County Parks & Trails Sentinels for a ride by moonlight along the various bike trails in Greene County. All riders must be 18 or older, wear a helmet and have lights on their bikes. Rides will be cancelled in the event of a thunderstorm. All rides are held on a Saturday at 7 p.m.
July 28-Aug. 1Nature on the Go Summer Camp at Spring Lakes Park. Ages 7 and up. Explore nature through an action-packed week of exploring creeks, fi shing, looking for critters, hiking, crafts and more. Each day has a new theme and new exciting activi-ties. All camps will be taught by park naturalist staff and volun-teers. For more information, visit www.co.greene.oh.us.
July 28-Aug. 1Nature’s Trail Summer Camp: Advanced Outdoor Skills at Russ Nature Reserve. Ages 9 to 15. Campers will build on their ba-sic outdoor skills to build a lean-
to to sleep in, cook their supper over a fi re and use a map with compass to fi nd buried treasure. Dinner, snack and breakfast provided. For more information, visit www.co.greene.oh.us.
July 28-Aug. 1Nature’s Trail Summer Camp: You’re All Wet at Narrows Re-serve. For “ecotots,” ages 5 and 6. Slippery salamanders, splash-ing fi sh and creeks full of critters to explore will all be part of this week’s fun. Water games, crafts and activities will help campers discover the importance of wa-ter in nature. Prepare to get wet. For more information, visit www.co.greene.oh.us.
Aug. 1First Fridays is a fun-fi lled com-munity event held in downtown Xenia on the fi rst Friday of each month, May through September, from 5-9 p.m. It features live music and street entertainers (magicians, clowns, caricaturists, etc), activities for kids, special sales and events at downtown businesses, displays from local non-profi t organizations and plenty of food, art, and retail vendors.
HIGHLAND COUNTY
July 18-20Greene Countrie Towne Festival. For more information about the festival, visit www.greenfi eldrotary.org and click on the festival tab.
July 26The Highland County Chamber is excited to announce a High-land County Day at The Reds. Join fellow community members as the Cincinnati Reds take on the Washington Nationals at the Great American Ball Park. Game time is 4:05 p.m. For more information, visit www.thehigh-landchamber.com.
Aug. 30-Sept. 6An amalgamation of agriculture and local pride, the Highland County Fair takes place at the Highland County Fairgrounds.
MADISON COUNTY
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July 17-20The Miami Valley Steam Thresh-ers Show at Pastime Park, Plain City, featuring JI Case. For more information, visit www.miamival-leysteamshow.com.
July 1916th Annual London Wiffl eball adult and youth tournament. For more information, visit www.londonwiffl eball.com.
Aug. 1-2Downtown London Rib And Jazz Fest brings the party to down-town London. Enjoy the jazzed-up live music and that sweet smell of barbecue well into the night as partiers celebrate in the streets. The 2013 Rib and Jazz Fest saw almost 10,000 people and every rib vendor selling out of the nearly 5,000 pounds of ribs. For more information, visit www.londonribandjazzfest.com.
Aug. 3Classic Car Cruise-In in uptown Plain City. For more information, call Julie Weaver at 614-561-3322.
MONTGOMERY COUNTY
July 20The Stillwater Center Families and Friends Inc. 12th An-nual Car Show will be held at Stillwater Center, 8100 North Main St., Dayton, from 10 a.m.-3 p.m. Stillwater Center is a home for Montgomery County children and adults who have the most severe and profound developmental disabilities, are physically challenged and/or have signifi cant medical needs. Proceeds go to the purchase of residents’ needs. For more infor-mation, call 937-547-1635.
Aug. 9The seventh annual Great
American Beer Tasting takes place from 2-6 p.m. at Fifth Third Field. Don’t miss this exciting event that includes more than 80 beers to sample from. Tickets are $25 in advance, $35 day of the event, and include 20 samples, a raffl e ticket for high-end Budweiser and Dragons merchandise, and a souvenir sampling glass. The fi rst 300 people to purchase tickets also receive a free 2014 Great American Beer Tasting T-shirt.
Aug. 8Dust off the dirndls and leder-hosen, belly up to a stein of ice cold beer and bite into a succu-lent schnitzel or a plump, juicy bratwurst smothered in tangy sauerkraut–t’s time again to “get your Gemuetlichkeit on” at the 31th Annual Germanfest Picnic. Polka Mass 11 a.m. Sunday. Enjoy the sounds of Alphorn Gruezie, Prost, Alpen Echoes, Chardon Polka Band and Organ Grinder Ted Guilliam. There
will be a 50/50 raffl e and mini raffl es. Best Bier selection this side of Munich. Wonderful homemade German food. Event held at Carillon Park in Dayton.
Aug. 15Enjoy performances by fl utists from throughout the region, and sample American Indian foods including Indian tacos, bison burgers and corn at the SunWatch Flute & Art Festival. View beautifully crafted fl utes and other offerings from arts and crafts vendors on the scenic grounds. Event held at Sun-Watch Indian Village/Archaeo-logical Park in Dayton.
Sept. 5-7Go to Bella Villa Hall in Dayton for the annual Italian Fall Festa. A weekend of wonderful Italian music, great Italian food and good friends on Sep. 5 from 6-11 p.m., and Sept. 6 from noon-11 p.m., and Sept. 7 from noon-8 p.m.
Salt Shakers Gayle Kidd, of Wilmington, submitted a photo of a pair of her shakers for this issue. She purchased the set in Hollister, Calif., during the 50th anniversary of the Return of the Wild Ones motorcycle event on the 4th of July weekend in 2003.
In each issue of Salt, we try to feature creative photos of Salt and/or salt and pepper shakers from our readers’ collections. Please submit photos and descriptions to
[email protected] by Aug. 14, 2014 for consideration.
CalendarFrom page 43
And one more thought...
“I wonder what it would be like to live in a world where it was always June.”
— L.M. Montgomery
Photo taken in Washington Court House by Lora Abernathy
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