salt - aimmedianetwork.com · 2016. 9. 6. · vitas media. she and her husband, jerry, reside in...

SaltFlavor for Everyday Life | September/October 2016Southeast Ohio

3 cabins, 1 trip back in time

Bob Evans Farm is ‘how it used to be’

Rolling by history

FALL TRAVELISSUE

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SaltFlavor for Everyday Life

www.thesaltmagazine.comSoutheast Ohio

September/October 2016 Publisher Pamela Stricker [email protected] Lora Abernathy [email protected] Editor Andrea Chaffi n achaffi [email protected] Design Jayla Wallingford [email protected]

Hide & ShakeFind the shaker in this issue and be entered to

win a $10 grocery card.Visit our website, thesaltmagazine.com, and

click on the Shaker Contest link at the top and enter your contact information. Your name, street number, street name, city and zip code are required. Only your name and city will be published. All entries must be received by Sept. 30, 2016. Only online entries will be ac-cepted.

In the June/July issue, the shaker was hidden in the photo on page 18.

Congratulations to our most recent winner, Liz Hurst of Portsmouth.

You could be our next winner!SalesMason, Meigs and Gallia CountiesJulia [email protected]

Scioto CountyTracy [email protected]

Contact Salt:[email protected]

825 Third Ave., Gallipolis, OH 45631740-446-2342

Salt is published six times a year by Civitas Media LLC and is available through the Gallipolis Daily Tribune, Point Pleasant Register, (Portsmouth) Daily Times and The (Pomeroy) Daily Sentinel. All Rights Reserved. Reproduction of any material

from this issue, in whole or in part, is prohibited. Salt is free to subscribers of these newspapers. It is also available for purchase at each of the newspapers’ offi ces.

Please buy locally and recycle.

Follow us on Facebook, Twitter, Pinterest and Instagram @TheSaltMagazine.

On the CoverVisitors to the CaveHill Cabins in AdamsCounty can expecta refi ned and rusticretreat, accordingto owner Patty Carr.Photo courtesy ofCave Hill Cabins.

Front Porch Profi le off ers a personalglimpse into the lives of notable people in our communities

By Lora Abernathy

Mike BartrumMeigs County CommissionerVice President of the Commission

What is the last picture you took?

Our family.Have you ever driven across the country?

My wife completed her PT clinical in Lincoln City, Oregon, in 2007. We had a great trip we still talk about to this day.Would you rather it be too hot or too

cold outside?Too hot.

What’s the funniest thing a kid has ever said to you?

When I substitute taught for a kindergarten class in Kansas City, a little boy called me the “Kindergarten Cop.”What do you love most about your community?

My wife and I moved back home in 2002 because of our love for family, friends and the fellowship of the people of Meigs County.

Front Porch

ProfileHave you ever driven

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SaltCONTENTS

features

columns

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Publisher’s noteBy Pamela Stricker

Beer, brats & brotherhood:Minster Oktoberfest

12 The easy way to tour:Scioto Segway & Portsmouth murals

14 Down on the farm:Bob Evans Farm Festival

7 3 cabins,1 trip back in time:Cave Hill Cabins

16 ReaderRecipes

PAMELA STRICKERPamela is the publisher of Salt maga-

zine, which she launched in southern Ohio in 2009. She also holds the title of publisher, Niche Product Division for Ci-vitas Media. She and her husband, Jerry, reside in Lima, Ohio.

LORA ABERNATHYLora is the editor of Salt magazine and

the director of editorial digital strategies for Civitas Media. Originally from West Virginia and a proud Marshall University alumna, she lives in southern Ohio with her husband, Gary. Reach her at [email protected].

ANDREA CHAFFINAndrea is the food editor of Salt

magazine and the editor of The Madison Press. She can be reached at 740-852-1616, ext. 1619 or via Twitter @Andee-Writes.

JAYLA WALLINGFORDJayla is the designer of Salt magazine

and is the manager of the special sec-tions team for Civitas Media. She lives in Harveysburg with two cats (and offers free handouts to a slew of feline drifters).

Contributors

Staff

FRANK LEWISFrank is a reporter for the Daily Times

in Portsmouth. Reach him at 740-353-3101, ext. 1928, or on Twitter @fran-klewis.

AMY EDDINGSAmy writes for The Lima News. She’s

a former New Yorker and public radio host. When she’s not writing, she’s can-ning, cooking, quilting and gardening. Reach her at [email protected] or on Twitter @lima_eddings.

SARAH ALLENSarah is a writer for Salt magazine.

When she’s not writing, she can be found scrapbooking, reading or cooking.

Recipe IndexEver-So-Easy But Oh-So-Good Cobbler .........................................17

German Oatmeal Cake .....................................................................11

German Sauerbraten .........................................................................11

German-Styled Green Beans ...........................................................11

No-Crust Pumpkin Pie .......................................................................17

Potato Dumplings ...............................................................................11

Triple Apple Pie .................................................................................16

Wainachsrollen ...................................................................................11

18 Out and About

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By Pamela Stricker

“I cried because I had no shoes until I met a man who had no feet.”

— Helen Keller I was aggravated at the amount of my time

that was tied up in travel to attend a meeting at our company’s corporate offi ce in North Carolina. Little did I know how much the im-pact of that meeting would have on my life.

It didn’t take long to put my aggravation aside after spending only a brief amount of time with Courtney Rogers. It was the fi rst time I had seen her since her accident that happened on a Saturday evening, March 26.

You see, Courtney’s right arm was crushed when the ATV she was riding with friends took a turn too fast and fl ipped, pin-ning her underneath. The 31-year-old recalls the frantic scene: girlfriends screaming, EMTs shouting instructions.

But in the midst of all that chaos, something miraculous was happening.

“I don’t consider myself to be very reli-gious. I don’t attend church regularly, but I am a believer. I believe God is the reason I am here,” she said. “As I lay there bleeding to death, aware of the mayhem around me, I heard a voice that said, ‘Be still, be still.’”

That brought a great sense of calm to her.The amputation was done the next day in

order to save her life. She also ended up with 11 staples in her head. She lost a lot of blood, but no transfusion was necessary. Initially, the EMTs did not think they could save her life.

Amazingly, Courtney was released from the hospital on March 30 — only four days later!

She credits the great outpouring of love and support for her continued recovery. Friends organized meals. Flowers were con-tinually getting delivered to her door.

“I have the best family and friends,” she said.

“I have a passion for cooking and thought I would not be able to ever prepare a meal again. My boyfriend, Jason, and I have some of our best talks during that time,” she said.

She recalls one really bad day when Jason had to return to work. She spent a lot of that day in tears. But after that day, she deter-mined she was not going to go back into that funk. She decided being thankful for what she has is more important than focusing on what she no longer has.

“I don’t know why, but I remember when I used to ask why,” she said. “Mom and Dad

would often answer, ‘Just because.’ I know there is a greater pur-pose.”

Courtney is faced with a lot of challeng-es. She had approval from the insurance company to go through the proce-dures to be fi tted for a prosthetic arm. When she submitted for ap-proval to get the arm the prosthetic clinic recommended, it was denied. Accord-ing to the insurance company, it exceeds her basic needs. Unbelievable!

She got hit with a bill for $37,000 that the insurance company refuses to pay. The doctors that performed surgery on her arm were in the network, but the facility where the surgery and care was given was not. Unbelievable!

Besides the administrative position she holds in our company, Courtney also bar-tends, so she is considering other alterna-tives for income.

“It’s the craziest little things that I can’t do. I can’t tie shoes or ties on clothing. Fasten-ing pants. Opening bottles of water. I used to type 70 wpm. Now I can barely type. I can’t put my hair in a ponytail,” she said.

How does she get through it?“I’ve always been grateful and optimistic,

but this has intensifi ed my perspective,” Courtney said. “When life has sent you a curve ball, it could have been curvier.”

What does she want others to know?“I know it sounds cliché, but don’t sweat

the small stuff. And it’s all small stuff. I want to help someone else. I want to help change someone else’s life,” she said.

You already have, Courtney. You changed mine.

[email protected]

Changing someone’s lifeCourtney

Rogers

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By Sarah Allen

Nestled among woods and the rolling foothills of the Appalachian Mountains is a little getaway back in time known as the Cave Hill Cabins.

The cabins began “about 22 years ago,” said Patty Carr, who owns the spot with her hus-band, George. At that time, the Carrs bought 35 acres in Adams County, Ohio, and then began to acquire and refurbish a total of three unique cabins.

According to the Cave Hill Cabins website, the fi rst, sim-ply known as The Log Cabin, is described as “a hewn log cabin in (a) storybook setting.” It was built before the Civil War and “painstakingly restored by local Adams County craftsmen,” the website adds.

The Round House is “hand-built, from the cedar shake exterior to the pine and cedar interior,” and is “totally secluded,” at the end of a half-mile private road, the website states.

Finally, the website describes the Dodge Cabin as featuring “a massive stone fi replace and a spacious deck overlooking woods and a pond.” It is also se-cluded, located on a “private and quiet 20 acre farm, out of sight of any other building,” the website adds.

Carr also said that each cabin is fully equipped, with TVs and Wi-Fi, and dogs are allowed on the premises, with many open fi elds for them to run through and enjoy.

Ultimately, Carr said the cabins are “refi ned, rustic retreats.”

The cabins represent a means of not only relaxation, but also of reconnecting with nature.

“It’s just a beautiful, park-like setting,” she said.

Carr added that, once, some birders came to the cabins dur-

3 cabins, 3 cabins, 3 cabins,

Photos courtesy of Cave Hill Cabins

1 trip back in time1 trip back in time1 trip back in time1 trip back in time1 trip back in time1 trip back in time1 trip back in time1 trip back in time1 trip back in time

ing a migration and found a total of 53 species.

But Cave Hill Cabins is about more than its setting. While the overlook of about 15 miles is breathtaking and the surround-ing woods offer a chance to fi nd a simple, blissful peace, Carr said that, above all, “A lot of people like to come out here for the family … and to be together.”

She added that the cabins are located near other points of inter-est as well, such as Amish Country and the Serpent Mound.

CAVE HILL CABINSAddress: Near Winchester, off state Route 32Website: cavehillcabins.com

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George and Patty Carr

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By Amy Eddings

Minster, Ohio’s annual Okto-berfest is a tourist attraction for many, with visitors traveling from across Ohio and from neighbor-ing Indiana and Michigan for

the beer, the bratwursts and the traditional oom-pah music. For Minsterites, it’s a big, public reunion.

“It’s a homecoming for families,” said Mary Oldiges, who runs the Minster Historical

Minster celebrates German heritage with annual Oktoberfest

The 42nd Annual Minster Oktoberfest

Friday, Sept. 30 - Sunday, Oct. 2Friday

6-10 p.m. — Arts and crafts openSaturday

10 a.m. — Little Miss Oktoberfest Contest, Knights of Columbus

Hall, 40 N. Main St.Noon — Opening ceremonites,

gazebo1 p.m. — Miss Oktoberfest Contest, Spass Platz

2 p.m. — Beer tray relays, Fourth Street

Sunday9:30 a.m. — Oktoberfest 10K run, Minster High School

start, 100 E. Seventh St.

2 p.m. — Minster Oktoberfest parade8 p.m. — Stands close

BEER, BRATS & BROTHERHOOD

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Society and whose husband, Gary, helped found the event in 1975.

Oldiges, 69, was sitting at her desk at the historical society at 112 W. Fourth St. Above her, resting on top of a wooden card catalog, were framed photos of the Woehrmyers, her father’s clan. She’s also related to the Ritters, the Bergmans and the Kovermans. The Mass cards from many of these relatives’ funerals in this deeply Roman Catholic community are among the 25,000 that fill the catalog.

“Today, including our grandchildren, who reside in Minster, and our sons, we are seventh generation Minsterites,” she said. This little rural town of 2,829, she said, “feels like home.”

Minster was originally known as Stallostown, the brainchild of Franz Joseph Stallo, a native of Damme, a village in Lower Saxony in the northwest of Germany. Stallo was smitten with America. A schoolteacher, bookbinder and printer, he circulated a poem extolling the new country’s freedoms

and beauties throughout the provinces of Oldenburg and Hannover.

He followed his own advice, immigrating with his family to

America in 1830. He settled in Cincinnati and began scouting for farmland along the Miami-Erie Canal, a waterway that was finished in 1845 and unlocked

Ohio’s northwestern inte-rior from Cincinnati to Toledo. Pooling resources with other immigrants, he formed a stock company and bought 1,200

Photos by Amanda Wilson and Luke Gronneberg

From left, Daryn Straley, of Athens, Ryan Loyd, of Lafayette, Indiana, and Kathy Straley drink beer and take a break from the chilly weather during a recent Oktoberfest.

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6acres of former swampland that had been ceded to the United States by Native Americans nearly 40 years earlier under the Treaty of Greenville.

His enthusiasm did not wane with the realities of what was then frontier life. He continued his public relations campaign for Ohio and America.

“He sent letters telling them, ‘Come! It’s the land of milk and honey!’” said Oldiges. “And they came!”

She said it was one of the largest chain migrations in U.S. history, with families who had immigrated helping, in turn, their siblings, cousins, parents, grandparents and neighbors make the journey and find their footing.

“By the time it was done, in the 1860s-70s, a lot of these little communities in Germany, half of them were gone, they had im-migrated,” said Oldiges. “They brought their neighbors, their brothers, their sisters, their niec-es, their nephews. And wasn’t that a great idea because, with all of that, perhaps they weren’t as homesick.”

She praised that community spirit of kinship and mutual support that brought not only Minster into being, but raised up, out of the Ohio wilderness, the German-American towns of New Bremen, New Knoxville and Maria Stein.

“I firmly believe that’s why these little communities were so successful,” she said. “You bring enough people with you who know you and love you and share your interests and likes and similarities. That’s how they survived. They all knew each other, they were all willing to help.”

They brought their language, Low German, a combination of German and Dutch. They brought their customs, which Oldiges said included a strong work ethic and an emphasis on order and neatness.

“We get a lotta visitors from out of town, they say, ‘My God, what a clean little town!’” she said.

They brought their culture. The Minster Historical Soci-ety’s glass cases are filled with hand-carved wooden shoes and images of the humble farmer’s

footwear dot the interior of The Wooden Shoe Inn, the 83-year-old restaurant at the center of town at Fourth and Main streets. Floats in the Oktoberfest’s an-nual Sunday parade carry wind-mills and celebrants dressed in traditional dirndls, lacy aprons, knee-length bundhosen slacks and felt hats.

Those early Minsterites brought their food, of course, including pretzels, cabbage rolls, wursts, spatzel, kuchen and strudel. Many of these tradition-al foods are sold at the Oktober-fest by the three dozen com-munity groups that participate in, and benefit from, the festival. The 40th annual Oktoberfest in 2014 netted nearly $1 million, said Oldiges.

And they brought beer, the beverage that has defined Oktoberfest since the first one in 1810 in the southern Ger-man city of Munich to celebrate the marriage of Prince Ludwig of Bavaria to Princess Therese of Saxony-Hildberghausen. Two small breweries were in operation by 1869, and one of them, the Star Brewing Co., later known as the Wooden Shoe Brewing Co., lasted until 1953. A recent attempt to relaunch the Wooden Shoe brewery failed in 2012.

No matter. There will be plen-ty of beer on tap at the Oktober-fest, including major brands like

Budweiser and Samuel Adams, as well as smaller craft brews.

But the food, the floats, the beer tray relay race and the mug hoisting contest, the tuba and accordion-flavored oom-pah music, is not what makes Oktoberfest a special time for lifelong Minsterite Oldiges. It’s the way the community pools its talents and resources to host it, year after year. It’s the way

families reconvene around it.“If you don’t know where you

came from, how are you going to know where you’re going?” she said. “It’s so important to go back and reflect and say, ‘Hey, they figured it out. They did it and they worked together and they succeeded.’ In today’s so-ciety, you still have to basically do it the same way, if you want to get it accomplished.”

Adults and children alike enjoy dancing to the German polka band Sorgenbrecher at the gazebo during a recent Oktoberfest.

Jay Roellgen, of Tupelo, Mississippi, sat in a chair four hours to have his beard dyed the colors of the Ger-man �ag during a recent Ok-toberfest. Roellgen brought his mom, Dorothy Roellgen, with him so she could visit with family that still lives in the Minster area.

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Recipes from ‘Minster’s Heart & Heritage Cookbook’GERMAN SAUERBRATEN (PICKLED BEEF POT ROAST)Start to finish: 53 hours (1 1/2 hours active)Servings: 14Ingredients:2 teaspoons salt1 teaspoon ground gingerOne 4-pound top round roast2 1/2 cups water2 cups apple cider vinegar2 medium onions, sliced1/3 cup sugar2 tablespoons pickling spice1 teaspoon whole peppercorns8 whole cloves2 bay leaves2 tablespoons vegetable oil14 gingersnap cookies, crushedDirections:

Combine salt and ginger; rub over roast. Place the roast in a deep glass bowl. In a saucepan, combine water, vinegar, onions, sugar, pickling spices, peppercorns, cloves and bay leaves; bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.

Remove roast, reserving marinade. Pat roast dry.

In a large kettle or Dutch oven, brown roast on all sides in oil over medium-high heat. Strain marinade, reserving half of the onions and seasonings and discarding the rest. Pour 1 cup of the marinade and reserved onions and seasonings over roast (cover and refrigerate remaining marinade liquid). Bring the mixture to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.

Strain cooking liquid, discarding the onions and seasonings. Measure liquid; if necessary, add enough reserved marinade to equal 3 cups. Pour into a saucepan; bring to a rolling boil. Add gingersnaps; simmer until gravy is thickened. Slice roast and serve with gravy.

[Adapted from a recipe from Ronnie (Brennan) Raible.]

POTATO DUMPLINGSStart to finish: 4 hours (2 hours active)Servings: 10Ingredients:3 pounds russet potatoes2 eggs1 cup all-purpose flour, divided1/2 cup dry bread crumbs1 teaspoon salt1/4 teaspoon ground nutmegDash pepperMinced fresh parsley for garnishDirections:

Place the potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight.

Peel and grate the cooked and cooled potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add grated potatoes; mix with hands until well-blended. Shape into 1 1/2-inch balls; roll in remaining 1/4 cup flour.

In large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley, if desired.


GERMAN-STYLED GREEN BEANSStart to finish: 1 hourServes: 3-4Ingredients:1 pound fresh green beans, cut into 2-inch

pieces3 bacon strips, diced1 medium onion, quartered and sliced2 teaspoons cornstarch1/4 teaspoon salt1/4 teaspoon ground mustard1/2 cup water1 tablespoon brown sugar1 tablespoon apple cider vinegarDirections:

Place beans in saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and set aside.

In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1 tablespoon of drippings in the skillet. In the same skillet, sauté onion in drippings about 5 minutes until tender.

In a small saucepan, combine the corn-starch, salt, ground mustard and water until smooth. Stir into onion mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in brown sugar and vinegar. Add the beans; heat through. Sprinkle with bacon bits.

[Adapted from a recipe from Mary (Woehrmyer) Oldiges.]

GERMAN OATMEAL CAKEStart to finish: 1 1/2 hours (40 minutes active)Serves: 12Cake Ingredients:1 cup quick oats1 cup boiling water1 cup brown sugar1 cup granulated sugar1 stick (8 tablespoons) butter1 1/2 cups flour1/4 teaspoon salt1 teaspoon baking soda1 teaspoon cinnamon2 eggs

1 cup raisinsTopping Ingredients:3/4 cup plus 1 tablespoon brown sugar4 tablespoons heavy cream6 tablespoons melted butter1 cup sweetened coconut or chopped

walnutsCake Directions:

Preheat over to 350 F.Grease and flour a 9-by-13-inch glass

baking dish.In a bowl, combine the oats and boiling

water; set aside for 10 minutes.In a small bowl, whisk together the flour, salt, baking soda and cinnamon; set

aside.In a standing mixer, cream together

brown sugar, granulated sugar and butter until light and fluffy, about 5 minutes. Add the dry ingredients and mix together until incorporated. Add soaked oats. Beat in eggs and raisins. Pour mixture into pre-pared baking dish. Bake for 30 minutes. Let cool completely before adding the topping.Topping Directions:

For the topping, in a small bowl, stir the brown sugar, cream, butter and coconut or nuts until combined. Spread on the cooled cake; place under broiler for 5 minutes or until brown sugar begins to bubble and coconut or nuts are evenly browned.

[Adapted from a recipe from Dorothy (Boerger) Wolf.]

WAINACHSROLLENStart to finish: 24 hours (30 minutes active)Makes: 24 cookiesIngredients:4 1/2 cups flour2 teaspoons baking soda1 teaspoon salt1 teaspoon cinnamon2 sticks butter (1 cup), melted1 cup lard, melted1 cup granulated sugar1 cup brown sugar, packed3 eggs8 ounces sliced almondsDirections:

Preheat oven to 350 F.In a small bowl, whisk together flour,

soda, salt and cinnamon; set aside.In a large bowl, stir together butter, lard,

brown sugar, granulated sugar and eggs; blend well. Stir in dry ingredients and al-monds. Divide the dough in half. Roll each portion of dough into 2 logs, about 2 1/2 inches in diameter; wrap in plastic wrap or waxed paper and refrigerate overnight.

Slice chilled dough into 1/4-inch-thick rounds. You may also use a cookie stamp, mold or press on the chilled dough. Bake for 8-10 minutes. Remove and place on cookie racks until cool.


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Rolling by history

2,000 Feet of Art: The Portsmouth Murals

According to portsmouthohio-murals.com, after the flood of 1937, the U.S. Army Corps of En-gineers constructed a floodwall.

In 1992, the city of Portsmouth placed stars on the river side of the floodwall, known as the Portsmouth Wall of Fame, to honor the accomplishments of its residents.

That same year, Dr. Louis R. Chaboudy formed a nonprofit group to look into the possibility of having murals painted on the wall. The first mural was painted in the spring of 1993 by Robert Dafford, with Herb Roe as his assistant. There are 60 murals reaching 20 feet tall and stretch-ing more than 2,000 feet wide.

“Subjects covered by the murals span the history of the area, from the ancient mound-building Adena and Hopewell cultures to modern sporting events and notable natives,” the website states.

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Photo by Lora Abernathy

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By Frank Lewis

If you want to see the Portsmouth murals in comfort and not have to rub your sore feet afterwards, or wish you could back your car up and look at one of them again, the only way is Segway.

Justin Ridout this summer opened Scioto Segway in Portsmouth, and you can’t miss it — literally.

“If you come across the Second Street bridge from the west side, you’ll run right into us. We’re right by the Bridge Carryout,” said Gene Ridout, a familiar face at Scioto Segway.

In today’s world, lifestyle is everything. Segway’s line of personal mobility products allows people to travel conveniently, quickly, greenly and, most importantly, fashionably. It’s that two-wheel thing you simply stand on and let it get you where you want to go.

“We have eight Segway machines and we rent those out for $30 for the grand tour,” Ridout said. “Our grand tour consists of the Ohio River, and you can stop and take pictures anywhere you want. We run part of the (Shawnee State University) campus, so visitors can see what kind of campus we have. We come back and we tour all the murals and then we go to Alexandria Park and tour it.”

Ridout said the tour of the murals by

themselves, known as the mini tour, is $20.He said the advantage of using a Segway

for the tour is that tourists can see all of the murals and not exhaust themselves in the process.

In addition to comfort, he said, riding a Segway is fun.

Ridout cautioned the Segway is not a toy. The price of each machine was $7,500.

He said the Segway “has a mind of its own.” That’s why renters are required to watch a short video and put on a helmet, which they supply, and an orange nylon vest, before they leave the premises.

“We had the (Portsmouth) Police Depart-ment here to look at our safety program and there was not a problem at all,” Ridout said. “We want this thing to be safe for every-body. At the same time, we want them to have fun. That’s what it’s all about.”

People have come from cities such as Akron, Cleveland, Cincinnati, Ironton and, of course, Portsmouth.

Scioto Segway is open from noon until 8 or 9 p.m. It’s closed on Monday and Tuesday.

“As long as people want to tour this, we’re going to stay here for them,” Ridout said. “Normally, if it’s 5 or 6 o’clock (p.m.) and we don’t have any calls coming in, we’ll lock it up and go home.”

He said early evening is a good time to tour the murals on a Segway.

“It’s not hot,” he said. “We provide water to them. They’ve got their little pouches so they can take water with them if it’s a hot day and they get stuck in the heat. Evening time tours are really nice.”

Photo by Frank LewisGene Ridout of Scioto Segway demonstrates the fun of touring on a Segway.

SCIOTO SEGWAY132 Second St., Portsmouth OH740-353-TOUR (8786)

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By Sarah Allen

Each October, the Bidwell, Ohio, community in Gallia County comes together for an event that brings new meaning to the phrase “family farm.”

Bidwell is home to the Bob Evans Farm and, every year, that locale plays host to thousands of people for the annual Farm Festival.

This year will mark the festi-val’s 46th year, according to Bob Evans Senior Farm Manager Clark Walker. It will be held Oct. 14 through 16.

The three-day event, Walker added, is designed for families.

“Anything we do here, it’s family-oriented,” he said. “That was very

important to Bob Evans.”The festival will include camping

options, concerts and “all kinds of fun things for kids,” Walker said, such as hog races and “pumpkins galore.”

Last year, festival-goer Rhonda Gray from Akron, Ohio, told Salt magazine she brought her grand-kids. She had first come to the

Annual fall festival set for Oct. 14-16Down on the farm

Children watch this horse walk in a circle to drive a pole to squeeze cane to make sorghum, a sweet ingredient similar to molasses during the 2015 festival.Photos by Lora Abernathy

“Most people consider this their farm. They take a lot of pride in (it).”

— Bob Evans Senior Farm Manager

Clark Walker

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festival three years ago. Gray described the festival as a “fun day to get out a little before it gets cold.”

“It’s wide open and there’s plenty of room to get around,” she added.

Similarly, Jennifer Thompson, from Barboursville, West Vir-ginia, said in 2015, “It’s my fi rst time. I’ve heard a lot of people at work talk about it.”

Thompson added that her “favorite thing is looking at the crafts.” She also said that “there is so much for younger kids to do.”

The original purpose of the annual festival, Walker said, is best summarized by an old jingle used by the Bob Evans company: “‘A place in the country where people can see / Down on the farm how it used to be.’”

As an example, Walker said, a sorghum mill will be open dur-ing the festival.

And while the festival has deep-set roots, Walker said the event has also “grown in many

ways and tapped into different markets through the years.”

But, even as the years pass, there is one thing that has not changed: The sense of com-munity surrounding the “family farm,” Walker said. “That’s what we have to do, is continue those traditions.”

Ultimately, Walker said the festival is a way the Bob Evans company gives back to that community that it values so highly and that is so intricately woven into its story.

“Most people consider this their farm,” Walker said. “They take a lot of pride in (it).”

BOB EVANS FARM FESTIVALAddress: 791 Farmview Road, Bidwell, OH 45614Phone: 800-994-3276Website: bobevans.com/aboutus/the-farm/farmfestival

Amanda Sedwick, right, and her husband, Aaron, teach their daughter, Alexis, about honey bees during the 2015 festival.

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RecipesTRIPLE APPLE PIE

This is a very good pie. I won a pie contest with this recipe a few years ago. The cider and jelly just give it a little something extra.

— Janice Young of Reedsville, OhioIngredients:5 1/2 cups tart apples, thinly sliced1/4 cup apple cider or apple juice1/3 cup apple jelly, melted1 cup sugar3 tablespoons fl our1 tablespoon tapioca1/8 teaspoon saltPastry for double-crusted pie (9 inch)2 tablespoons butterDirections:

Preheat oven to 400 F.Combine apples, cider and jelly. Combine sugar, fl our, tapioca

and salt. Add to apple mixture and toss gently to coat. Let stand 15 minutes.

Add to crust; dot with butter.Bake for 20 minutes. Use crust shield or aluminum foil on edge to

prevent burning.After 20 minutes, remove shield or foil. Bake 30-35 minutes longer

or until crust is golden brown and fi lling is bubbly. Cool on wire rack.

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Friends and Family are important.At Schrock’s we take extraordinarycare to design your dining furniture to

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Visit our website,

thesaltmagazine.com, and click on the Recipe

Submission link at the top to be

entered. Include a photo of your dish,

too, if you’ve got one. All entries

must be received by Sept. 30, 2016.

Every submitted recipe will be entered in

a drawing for a $25 grocery card.

Congratulations to Patty Russell Williams for her

no-crust pumpkin pie recipe

submitted for this edition of Salt.

Send us your favorite recipe. We

may feature it in an

upcoming issue.

EVER-SO-EASY BUT OH-SO-GOOD COBBLER

This has been one of my favorite recipes for many years. My granny introduced

me to baking and always said the simpler recipes were usually the best. One taste

of this cobbler and you probably will agree.— Barb Shelton of Gallipolis, Ohio

Ingredients:

Peaches or berries or your fruit of choice (do not scrimp)

1 stick softened butter or oleo

1 1/2-2 cups sugar

1/2 cup milk

1 cup flour

2 teaspoons baking powder

1 tablespoon vanilla

1/2 cup water

Directions:

Preheat oven to 350 F.

Line small baking pan with your choice of fruit.

Mix by hand the butter or oleo, 1/2 cup sugar, milk, flour, baking powder and

vanilla. Pour over fruit.

Mix 1/2 to 1 cup sugar (preference for sweetness) and water. Pour over batter.

Bake for 45-60 minutes.

NO-CRUST PUMPKIN PIE— Patty Russell Williams of Thurman, Ohio

Ingredients:1 can pumpkin1/2 cup Bisquick mix1/2 cup sugar1 cup evaporated milk1 tablespoon butter1 1/2 teaspoons pumpkin pie spice1 teaspoon vanilla2 eggs

Directions:Preheat oven to 350 F.Mix and bake in greased pie pan for 35-40 minutes.

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Out & About Compiled by Lora Abernathy

GALLIA COUNTY, OHOct. 1Gabe’s Race 5K, 9 a.m. to noon, Holzer Clinic - Sycamore Branch, 1051 Fourth Ave., Gallipolis. Send registration to Gabe’s Race, 2160 Eastern Ave., Gallipolis, OH 45631. Call Tera Stewart at 740-446-3580.

Oct. 14-16Bob Evans Farm Festival, 791 Farmview Road, Bidwell. Call 800-994-3276 or visit bobevans.com/aboutus/the-farm/farmfestival.

Oct. 15Rockets over Rio, 9:30-10:30 p.m., University of Rio Grande, Bob Evans Hall Parking Lot, Rio Grande. Sponsored by the village of Rio Grande. Call 740-245-5822.

Nov. 5The Ohio Valley Symphony presents “Oboes on the Ohio” featuring Dwight Parry, principal oboist of the Cincinnati Symphony Orchestra, 7:30 p.m., Ariel-Ann Carson Dater Performing Arts Centre, 428 Second Ave., Gallipolis. Call 740-446-2787 (ARTS) or visit arieltheatre.org or ohiovalleysymphony.org.

Nov. 10The Gallia Soil & Water Conservation District Annual Banquet, First Church of the Nazarene, 1110 First Ave., Gallipolis. Visit galliaswcd.com.

MASON COUNTY, WVSept. 17Annual Fall Bend Area CARE Catfi sh Tourna-ment, 8 a.m. to 3 p.m., Mason levy. Contact Elvis Zerkle at 304-812-6254 or [email protected].

Sept. 17-18Mothman Festival, 400 Main St., Point Pleasant. Visit mothmanfestival.com.

Sept. 24Dragon Boat Festival, 9 a.m. to 4 p.m., Krodel Park, Point Pleasant. Sponsored by the Point Pleasant River Museum. Call 304-674-0144, email [email protected] or visit pprivermuseum.com.

Oct. 1-2Country Fall Festival, WV State Farm Museum, 1458 Fairground Road, Point Pleasant. Call 304-675-5737, email [email protected] or visit wvfarmmuseum.org.

Oct. 7-9Battle Days, Tu-Endie-Wei State Park and Main Street, Point Pleasant.

Oct. 28-30Harvest Fest and All Hallows Eve Encampment, Fort Randolph at Krodel Park, Point Pleasant.

Nov. 5Antique Tractor Pull, 1 p.m., WV State Farm Museum, 1458 Fairground Road, Point Pleasant. Call 304-675-5737, email [email protected] or visit wvfarmmuseum.org.

MEIGS COUNTY, OHSept. 15-17Sternwheel River Fest. Visit facebook.com/pomeroysternwheel or meigscountytourism.com.

SCIOTO COUNTY, OHSept. 17-18St. Mary’s International Festival, downtown Portsmouth. Food featured from around the world. Call 740-354-4551.

Sept. 22Landau Eugene Murphy Jr. with Leonard, Cole-man and Blunt, 7:30 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Call 740-351-3600, email [email protected] or visit vrcfa.com.

Sept. 24-25Lucasville Trade Days, Scioto County Fair-grounds, 1193 Fairground Road, Lucasville. Call 937-728-6643 or visit lucasvilletradedays.com.

Sept. 30The 18th annual Scioto Brush Creek Day, 9:30 a.m. to 1 p.m., Otway Covered Bridge.

Sept. 30-Oct.2The 35th annual old-fashioned Sorghum Makin’, 8721 Pond Creek/Cary’s Run Road, Portsmouth. Call 740-259-6337.

Oct. 8Scioto County Habitat for Humanity Fall Ball, 6-11 p.m., Friends Community Center, Ports-mouth. Contact Nancy Donini at 740-858-5429 or [email protected].

Oct. 9Portsmouth Wind Symphony concert, 3 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Visit portsmouthwindsymphony.com.

Oct. 12“Once,” 7:30 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Call 740-351-3600, email [email protected] or visit vrcfa.com.

Oct. 15SOMC’s Paint It Pink 5K to benefi t the Cancer Compassion Fund. Contact Brad Zieber at 740-356-7572 or [email protected].

Nov. 3Morehead Percussion Ensemble, 7:30 p.m., Vern Riffe Center for the Arts, 940 Second St., Portsmouth. Call 740-351-3600, email [email protected] or visit vrcfa.com.

Nov. 4Red Cross Dancing With Our Stars Kick-Off, 5-7 p.m., Friends Community Center. Call the American Red Cross at 740-354-3293.

Nov. 12Raven Rock Ash Dash. Help stomp out tobacco use with this race course with 20 obstacles. Contact the SOMC Development Foundation at 740-356-2504.

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