Covered Bridge Time to Get Muddy Fall Getaway: Glen Helen S2

Fall TRAVEL Flavor for Everyday Life | Fall 2017 ISSUE SaltWest Central Ohio

See you at the covered bridge Time to get muddy Fall getaway: Glen Helen S2

VISION PURPOSE Empowering our To improve the health community through of our community so education, people can spend prevention, more time doing what diagnosis, and they love with those treatment. they love.

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Fall 2017 Central Ohio | Fall 2 | Salt West 40974577 S2

Hide & Shake Find the shaker in this issue and be entered to win a $10 grocery card. Visit our website, thesaltmagazine.com, Salt and click on the Shaker Contest link at the Flavor for Everyday Life top and enter your contact information. Your name, street number, street name, city and zip code are thesaltmagazine.com required. Only your name and city will be published. All West Central Ohio entries must be received by Oct. 1. Only online entries will be accepted. Fall 2017 In the spring issue, the shaker was hidden in the tray of Publisher Doug Olsson [email protected] food on page 10. Editor in Chief Lora Abernathy [email protected] Congratulations to our most recent winner, Phyllis Editor Adrienne McGee Sterrett [email protected] Quinlisk, of Sidney. Layout Design Tessa Jennings [email protected] You could be our next winner! Sales Piqua/Troy Becky Smith [email protected] Sidney Natalie Buzzard [email protected]

Contact Salt: [email protected] On the Cover 224 Market St., Troy OH 45373 This photo of the 937-335-5634 Union County Covered Salt of West Central Ohio is published twice a year by AIM Media Midwest and is available through the Piqua Daily Call, Sidney Daily News and Troy Daily News. All Bridge Bluegrass rights reserved. Reproduction of any material from this issue, in whole or in part, Festival was taken by is prohibited. Salt is free to subscribers of these newspapers. It is also available for purchase at the offices of the Piqua Daily Call, Sidney Daily News and Troy Daily News.. Jay Gehres.

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Recipe Index Salt | West Central Ohio | Fall 2017 | 3 Best Rhubarb Jam...... 16 Earthquake Cake...... 15 Cauliflower Cashew Salad...... 17 Pumpkin Cookies...... 15 Cheese Ball...... 15 Rhubarb Dream Bars...... 15 Chocolate Crinkles...... 17 Strawberry Rhubarb Pie...... 16 Crab Rangoon Dip...... 16 Tomorrow Salad...... 16 Crab Spread...... 17 Vidalia Onion Dip...... 16 S4

Staff & Contributors

LORA ABERNATHY Lora is the editor in chief of Salt magazine. She lives in Hillsboro with her husband, Gary. When she’s not sidelined by injuries, she Salt competes in triathlons. Reach her CONTENTS at 937-382-2574 or labernathy@ aimmediamidwest.com.

ADRIENNE features MCGEE STERRETT Adrienne is the editor of Salt magazine and lifestyle/special sections 6 A nod of thanks editor for The Lima News. She believes everyone has a life story worth sharing. Reach her at 567- 242-0510 or amcgeesterrett Front Porch Profile @aimmediamidwest.com. 7

TESSA JENNINGS Time to get muddy Tessa is a designer of Salt magazine. 8 She spends her free time painting and training her pup in agility. When she has the time, she enjoys adven- turing to new cities with her family 12 Bridging music and food and dogs.

MELODY VALLIEU 15 Reader Recipes Melody is the editor of the Troy Daily News and Piqua Daily Call newspapers. She lives in Piqua with her husband, Todd, and has two adult 18 Surrounded by color children and two dogs. She loves scrapbooking and reading. She can be reached at mvallieu@aimmediamidwest.com or 937-552-2131. 22 And one more thought

SARAH ALLEN Sarah is a writer for Salt magazine. When she’s not writing, she can be columns found scrapbooking, reading or cooking. Adding more 5 happiness to the mix Fall 2017 Central Ohio | Fall 4 | Salt West S5 Salt Notes

Adding more happiness to the mix Lora Abernathy walks her newly adopted dog, Paisley, in July.

By Lora Abernathy only a couple of times with me dogs and described as a “sweet We knew we’d be adopting a that let me know he was serious, girl” who, when not playing, was dog from the pound or a rescue Gary and I spent 13 years “We need to get you a dog.” a “snuggle bug.” organization. We had a couple being dog parents. Three I protested, but only half- I had to meet her. of breeds in mind that we pre- months after our last dog died, heartedly, because I knew So, the next day, we went ferred, but ultimately wanted it became clear we had to do it he was right. I thought I was to the pound, got “lickered” a good dog who fit in with our again. enjoying the freedom from up with her kisses, willingly lifestyle regardless of breed. Saying farewell to Bela our the responsibility — the only suckered in by her charm and That’s exactly what we found Great Dane, 12, and Boris our upside to your dogs passing brought her home. with Paisley. yellow Lab mix, 12, one year away. It was so obvious to him Since then, I do feel more like If you’re looking for a spe- apart was crushing. They were that having a dog in my life was myself again. I think Gary does, cific breed and think buying “us” — our better half, really — just as important to my well too, though he’d be reluctant to a puppy is your only option, I and they were gone. being as drinking coffee every admit it. Paisley has been a very have good news. Did you know Even considering adopt- morning. easy fit into our lives, a natural that for nearly every breed of ing another dog felt disloyal. The following Wednesday, I extension. I can’t imagine our dog, there is a rescue orga- Though I love dogs, I promised began the search. A boxer mix days now without her. nization for it? That means if Gary we would never have at the local dog pound caught I thought that initial sense of you want a poodle, there is Salt | West Central Ohio | Fall 2017 | 5 another one. I couldn’t go my attention. She was an active betrayal I felt at the thought of a poodle in need of a good through the agony again. I know dog who was house-trained, bringing another dog home home probably close to where many people say that during crate-trained, good with other would only deepen. It didn’t. you live. In fact, purebreds can their grief and later change sometimes be found at the their minds, but I meant it. I was local pound. going to be the greatest excep- “The dog is the most faithful And, you guys: There are tion on the matter the world lots of wonderful dogs just like had ever seen, as if there’s a of animals and would be Paisley at animal welfare orga- Global Committee Celebrating nizations. Petfinder.com is a ter- Stubborness that hands out an much esteemed were it not so rific way to get started in your award I could win. search. Try it. You’ll like it. He’d say OK, but that if I common. Our Lord God has Paisley is a mix of boxer and changed my mind down the we’re guessing Lab. But at the road he wouldn’t hold me to the made His greatest gifts the end of the day, it’s about her promise. mixing well with us, no matter commonest.” what breed she is. What more But one Saturday in June, he — Martin Luther declared, in a tone he’s used do you need? A nod of thanks Museum’s new mural depicts history of military in Miami Valley

By Melody Vallieu

Take time to remember. The Miami Valley Veterans Museum offers a walk through the history of military service for local veterans. And it now has a new feature. With the support of the local Troy Foundation, a 42-foot mural, “Veterans Marching Through Time 1775-2016,” is on display. Troy artist Karen Purke was commissioned to complete the two-year project. The nine-panel mural features reproductions of Purke’s draw- ings, historical photographs in the public domain and photos that are part of the museum’s collection. Each of the military branch- es — Army, Navy, Air Force, Marines, Coast Guard and Merchant Marines — is repre- sented. Purke said there also are recurring themes through- Photo by Anthony Weber out, including military veterans Terry Purke conducts a tour of the Miami Valley Veterans Museum in Troy. maintaining their equipment, preparing their food and taking Small reproductions of cer- care of the wounded. tain time periods will be used “All of the things veterans in traveling educational displays have done for hundreds of as well. years,” Purke said. “Our goal is to raise aware- The overarching image of ness of veterans throughout the the mural is that of an American years and flag. At a distance, the flag is the sacrifices they have made PLAN A VISIT seen; the individual photos are for our country,” Purke said. “I the focus the nearer the viewer hope that visitors to the muse- To view the “Veterans Marching Through Time stands. um who view the mural will find 1775-2016” mural or any of the featured displays, “I really wanted to create a renewed respect for all of visit the Miami Valley Veterans Museum, located something that had a double- the men and women who have on the second floor of the Masonic Building, 107 W. image concept where you could served our country.” Main St., downtown Troy. The museum is open from look at each panel separately, Tristan Weis, president of the but you could stand a few feet Miami Valley Veterans Museum, 9 a.m. to 1 p.m. Wednesdays and Saturdays. Visitors back and see an overall image said the project is a tremendous are encouraged to use the elevator. Museum ad- that ties the time periods asset. mission is free. The museum has a monthly coffee together,” she said. “Since the completion of the and doughnuts with veterans beginning at 9 a.m. She and her husband, first panel, we have heard many first Wednesdays. It defines the Miami Valley as local historian Terry Purke, great things about the project. encompassing those from Lima to Cincinnati and researched many details, in From people like Sen. Bill Bea- the Indiana border to Columbus. addition to doing interviews gle to World War II veterans, all with local veterans. have had positive impressions,” For details, call 937-332-8852 or She worked with a local print Weis said. “We fully expect that visit www.miamivalleyveteransmuseum.com shop, Characters Inc. of Troy, to as we continue to have it on bring the panels to fruition. She public display and through our designed the panels and they traveling outreach and educa- were printed on a wide-format tion efforts, more positive com- printer, like ones used to make ments and effects will be seen signs for semis and train cars. from the mural.” Fall 2017 Central Ohio | Fall 6 | Salt West S7

Matilda “Tilda” Phlipot Director Front Porch Shelby County Historical Society Why visit a museum? Pumpkin spice or apple? Too often we think about exhibits that This is a hard choice for me because have become static and out of touch I have fond memories of both. In the with what is happening in our lives. We fall, my mother used to bake the best Profile work very hard to share with our visitors pumpkin cookies with caramel icing. Front Porch Profile the characteristics that have been the Sometimes, my mother would grow offers a personal foundation of Shelby County for the last pumpkins and cook them to make glimpse into the 198 years. It is what gives us the courage pumpkin pie from scratch. Then I got and strength to face the adventures of the married and moved to a farm which had lives of notable future, just like our forefathers before us. an apple orchard. I have fond memories people in our of picking apples with my children there. communities If you could choose an era to visit for a day, what would it be? What genre of music do you listen By Adrienne The Victorian Era is very intriguing. I to most of the time? McGee would also love to experience pioneer Christmas music, Christian rock, Sterrett life, talk with a Native American who country. In reality, I love music of all lived in this area, along with see the genres. If it has a great beat you can clothing. I do believe I would miss the dance to, I will give it a try. conveniences of today and would be ready to come home after a day in a pioneer woman’s shoes. What do you love most about your community? It’s the people who make up our What’s your favorite thing about fall? community. The strength of Shelby Take a brisk walk through the woods County has always been the residents and enjoy the leaves on the trees that live in its borders. I can honestly say changing color. I can’t wait to be able that I am amazed daily at the love and to teach my grandchildren to jump and kindness that people share with their hide in a pile of freshly raked leaves. neighbors and friends.

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Straw Maze • Pumpkins and Pumpkin Painting • Hayrides • Duck Races • Orchard Express • Barnyard Animals • Campfires • Corn Cannon 41012301 Time to get muddy

Photos by Anthony Weber Amy McGraw adds glaze to wheel-thrown mugs. Troy’s Artistic Earth Pottery offers escape By Melody Vallieu years, but this was wwa good “It’s something you can lose “The biggest challenge I fit,” Amy said. yourself in. It can help take have had has been the glaze A simple birthday present Beginner excitement away the day-to-day stresses chemistry,” Mark said, explain- turned into a career. Mark said making pottery is of life,” Mark said. “And, in the ing he makes their glazes Amy McGraw bought her beneficial in more ways than end, you’ve got gifts for all your instead of buying them. “To husband, Mark, a gift certificate one. He said after working in a friends and family.” make them different colors, for a pottery class at Artistic high-pressure job — where he The McGraws, who recently mattes, runny, to see how they Earth Pottery. That started a eventually was downsized — he bought a home in Troy, will come out.” year’s worth of classes, even would come home, have dinner explained they’ve also taken His signature glaze is a matte eventually purchasing their own and go to their basement studio classes in Dayton. finish with a “real buttery feel” wheel and kiln for use in their for hours to work on pottery. It “Since we’ve only been and is black and white, he said. Englewood home. was therapeutic. doing it only for a little over He said he is now working to “We went into it 1,000 per- “We were both doing profes- three years, we really feel we get the same glaze effect to cent after that gift certificate,” sional jobs … doing the grind,” can provide the instruction for work in other colors. Mark said, admitting he had Amy said. a beginner to get into it,” Amy He said different glazes missed the form of art he knew When approached by the said. “Giving them the basics offer unique finishes on indi- as a teenager. “And I kind of studio’s owner to purchase and helping them grow that vidual pieces, which makes have a knack for it. I am ambi- equipment before she closed way. Getting them the feel of it, the pottery even more person- dextrous, that really helps with the store, which had been open teaching them what they need alized. the wheel.” since 2004, the couple instead to be successful.” “Opening that kiln is really “I’ve been very crafty in a lot took a leap of faith and pur- They’re still learning. They’re like Christmas morning for an

Fall 2017 Central Ohio | Fall 8 | Salt West of different mediums over the chased the entire business. still growing. They’re still excited. adult,” Mark McGraw said. S9

What to expect Classes for children, adults and groups are loosely organized. “Classes are open forum. We don’t have a template,” Amy said. “We work one-on-one with them for the first six weeks.” As students gain experience, the McGraws leave them to work independently — and at their own pace — with instructors present to answer questions. “It’s very open to what they are interested in. We just try to give them the bones, the structure to be successful at it,” Amy said. The studio is furnished with three electric kilns, seven Brent pottery wheels and one Shimpo wheel, hand building stations, a North Star slab roller, a Brent clay extruder with dies, Kloppenstein trim wheel, and hand tools and brushes. In addition to all the equipment, there are several com- fortable working areas in the pottery studio. There is an area for group parties to gather, a few tables set up for hand-building or coil work, plus a complete station set up for decorating and glazing. “Everything a potter could need or want is at your dis- posal,” Mark said.

Decisions, decisions Mark said pottery pieces can range from decorative to practical, with some being strictly handmade and others using the wheel. Popular adult items range from name plaques, handmade jewelry and beads to casserole dishes with lids, cheese trays and salt pigs. Small bottles for items such as hot sauces to bigger bottles that hold maple syrup or beer growlers also are popular, he said. “You can even make your own tiles for your back- Artistic Earth Pottery owner Amy splash,” he said. McGraw works on a hand-built mug. Fairy houses are popular among children right now, he said, and are often the item chosen for birthday parties hosted at the studio. For the holidays, Mark said pinch-pot pumpkins and snowmen are fun to make, and handmade ornaments are a classic favorite. “This is now our passion,” Mark said. “We would love to share this passion with anyone who has a creative mind, has a few hours to spare each week and loves to get muddy.” Salt | West Central Ohio | Fall 2017 | 9

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By Sarah Allen event as wholesome and nos- Covered Bridge talgic, said Tina Knotts, tour- For the past decade, North ism and marketing director at Bluegrass Festival Lewisburg in Union County the Union County Convention has celebrated music, Ameri- and Visitors Bureau. cana and family fun with its But, above all, the festival offers weekend of annual Covered Bridge Blue- is a place for families. Knotts grass Festival. said it is not uncommon to see Americana and music In previous years, festival- multiple generations enjoying goers have described the the weekend together. Photos by Jay Gehres S14

But, above all, the festival is a place for families. Knotts said it is not uncommon to see multiple generations enjoying the weekend together. Since the festival first began, Knotts said, it has grown immensely. It all started with the area being a part of the Big Darby Plains Scenic Byway. The plan was to have different cultural events con- nected with the byway, and from there, the festival “spun out of that.” Five years ago, the event was moved to the Potters- burg Bridge and became the three-day festival that it is today. The event kicks off with a dinner on the bridge Friday. “It’s very quiet and serene,” Knotts said of the dinner. “It just has a really neat feel.” Reservations are required for the dinner. Knotts said that tickets “go pretty quick.” Ongoing activities throughout the weekend are many and varied. These include Coffee and Can- vas classes (registration Date with a bridge required), horse-drawn The bridge dinner is Sept. 22. The rest of the festival is set for wagon rides, farm animals, food trucks and tours of the the following two days, Sept. 23 and 24. local bridges. The Pottersburg Bridge is located at 17141 There are several tours Inskeep-Cratty Road, North Lewisburg. throughout the day, Knotts For more information, visit www.coveredbridgefestival.com said, all of which are given by a guide in an air-condi- or search “Covered Bridge Bluegrass Festival, Marysville tioned bus. The area has a Ohio” on Facebook. total of eight bridges, seven covered and one steel truss. The festival will also include marketplace ven- In addition, there are also festival’s website. Sunday will begin with a dors, featuring artisans, as special events planned for Another highlight Sat- non-denominational wor- well as antique and vintage both Saturday and Sunday. urday is a picnic on the ship service. Also that day, dealers. A kid zone will have Saturday begins with a 5K Pottersburg Bridge. Reser- vintage baseball will be activities such as face paint- run/walk, as well as a pan- vations are also required played by the Ohio Muffins ing and pumpkin crafts. cake breakfast served on for this meal, during which from the Ohio Historical Knotts added that there the bridge. Around that time each family will receive a Connection. will also be a performer is when the bluegrass music picnic basket lunch. Knotts said while there is on stilts who entertains the begins, Knotts said, “so, you Knotts said Saturday ends admission for some of the kids. can listen to bluegrass and with music from the band events, many of the ongoing She summarized the eat your pancakes.” Sugar Creek Bluegrass, which activities are free of charge. numerous ongoing activi- Nine bluegrass bands has performed at the festival “It’s pretty inexpensive will perform throughout the in the past, and that its concert entertainment for the fam- Fall 2017 Central Ohio | Fall | Salt West ties, saying, “It’s a lot of old- weekend, according to the is a great crowd pleaser. ily,” she said. 14 fashioned fun.” S15

Reader Recipes CHEESE BALL — From Rita Brinkman, of Sidney PUMPKIN COOKIES Ingredients: — From Carol A. Greene, of Bradford 1 jar Kraft pimento cheese spread Ingredients: 1 jar Kraft Old English cheese spread 2 cups Crisco 1 jar Kraft Roka Blue cheese spread 2 cups white sugar 16 ounces cream cheese 2 cups pumpkin 1 tablespoon dried onion flakes 2 eggs Dash Worcestershire sauce 4 cups flour Nuts, to taste 2 teaspoons baking soda Directions: 2 teaspoons cinnamon Soften cream cheese at room temperature. Blend all ingredients but nuts together with a mixer. Cover and 1 teaspoon salt refrigerate overnight. 2 tablespoons margarine Mold into a ball and roll in chopped pecans or wanuts. 8 teaspoons milk 1 cup brown sugar 2 cups powdered sugar 1 1/2 teaspoons vanilla Directions: EARTHQUAKE CAKE Mix shortening, white sugar, pumpkin, eggs, flour, baking soda, cinnamon and salt. Drop onto sheets and — From Saundra Hirschfeld, of Anna bake at 350 degrees F for 10 to 12 minutes. Ingredients: Make frosting: On the stovetop in a saucepan, heat 1 cup sweetened, flaked coconut margarine, milk and brown sugar until combined. Do 1/2 cup pecans, chopped not boil. Remove from heat and add powdered sugar 1 chocolate cake mix, boxed and vanilla. 1/2 cup oil 1 1/3 cup water 3 eggs 1/2 cup butter RHUBARB DREAM BARS 8 ounces cream cheese — From Saundra Hirschfeld, of Anna 2 cups confectioners sugar 1 cup chocolate chips Ingredients: Directions: 2 1/4 cups flour, divided Mix and sprinkle coconut and pecans into the bot- 3/4 cups confectioners sugar Salt | West Central Ohio | Fall 2017 | 15 tom of a 9-by-13-inch pan. In a separate bowl, mix cake 1 cup butter, softened Salt | West Central Ohio | Fall 2017 | 15 mix, oil, water and eggs. Pour cake batter into the pan, 4 eggs, beaten over the coconut/pecan layer. 2 cups sugar In a saucepan on the stovetop, heat and mix butter, 1/2 teaspoon salt cream cheese and confectioners sugar. When incor- porated, pour the cream cheese mixture over the cake 4 cups rhubarb, chopped batter layer in the pan. Draw a knife vertically through Directions: the layers to swirl the mixtures together slightly. Sprin- For the crust, mix 2 cups flour, confectioners sugar kle chocolate chips on top. and butter. Press into a 9-by-13-inch pan and bake Bake at 350 degrees F for 45 to 55 minutes. at 350 degrees F for 15 minutes. For the filling, mix eggs, sugar, 1/4 cup flour and salt. Fold in rhubarb. Pour on top of baked crust and return to the 350-degree oven for 40 to 50 minutes, until set and edges start to brown. S16

BEST RHUBARB JAM — From Peggy Hadden, of Tipp City Ingredients: 4 cups rhubarb, diced 4 cups sugar 1/2 cup water One 3-ounce box strawberry gelatin Directions: Combine the ingredients in large saucepan. Bring to a boil; turn down heat and cook for 10 minutes. Remove from heat, and add gelatin. Stir and can as desired.

STRAWBERRY RHUBARB PIE — From Barb Monnin, of Russia Ingredients: VIDALIA ONION DIP 2 cups rhubarb, diced — From Tana Ingle, of Piqua 2 cups strawberries, sliced 1/4 cup minute tapioca Ingredients: 1 1/4 cups sugar 1 cup Vidalia onion, chopped 9-inch double crust 1/2 cup Parmesan cheese, grated 1 tablespoon butter 1/2 cup Swiss cheese, shredded Directions: 1 cup Hellman’s mayonnaise Combine rhubarb, strawberries, tapioca and sugar in Garlic salt, to taste bowl. Let stand 15 minutes. Directions: Line 9 inch pie plate with bottom crust. Add fruit mix- Preheat oven to 375 degrees F. ture and dot with butter. Top with remaining crust, seal In a 1-quart casserole dish, combine all ingredients. and flute edge. Bake at 400 degree F for 45 to 50 minutes (Tana notes she uses about four shakes of garlic salt.) Bake 25 minutes until golden brown. Serve with your favorite dippers like crackers, bread, chips, etc. TOMORROW SALAD — From Karen Topp, of Anna CRAB RANGOON DIP Ingredients: — From Tana Ingle, of Piqua 2 eggs 1/4 cup vinegar Ingredients: 1/4 cup white sugar 16 ounces cream cheese 1 tablespoon butter 2 cups crab meat 8 ounces Cool Whip 1/2 cup sour cream 2 cups white cherries, pitted 4 green onions, chopped 2 cups pineapple, crushed or diced 1 1/2 teaspoons Worcestershire sauce 1 orange, diced, or 1 to 2 cans mandarin oranges 2 tablespoons powdered sugar 2 cups mini marshmallows, colored 1/2 teaspoon garlic powder Directions: 1/2 teaspoon lemon juice Beat eggs. Add sugar and vinegar. Cook over low heat Directions: until thick and smooth, stirring constantly. It will get Soften the cream cheese in the microwave for about lumpy if not stirred. Stir in butter; let cool. When mixture a minute. Stir all the ingredients together. Pour into an is cool, add Cool Whip. Add cherries, pineapple, oranges oven-safe dish and bake at 350 degrees F for 30 minutes. and marshmallows. Refrigerate for 24 hours. Serve hot with chips, fried wontons or pork rinds. Fall 2017 Central Ohio | Fall | Salt West 16 S17

CRAB SPREAD CAULIFLOWER — From Tana Ingle, of Piqua CASHEW SALAD Ingredients: — From Rita Brinkman, of Sidney 4 ounces reduced fat cream cheese, softened 1/2 cup fat-free mayonnaise Servings: 10-12 One 8-ounce package imitation crabmeat, chopped Ingredients: 1/4 cup celery, chopped 1 head iceberg lettuce, washed and torn into small pieces 1/4 cup green pepper, chopped 1 head cauliflower, washed and cut into bite-sized pieces 1 garlic clove, crushed 2 cups cheddar cheese, shredded 1 1/2 teaspoons Cajun seasoning 2 cups seasoned croutons Directions: 2 cups cashews Place cream cheese in a microwave-safe bowl and 1 cup mayonnaise or salad dressing microwave on high 30 seconds. Add mayonnaise and 1/2 cup sugar whisk until smooth. Add crabmeat, celery, green pep- 1/4 cup Parmesan cheese, grated per, garlic and seasoning to cream cheese mixture. Directions: Mix well. Refrigerate for three hours to allow flavors Combine lettuce, cauliflower, cheddar cheese, croutons to blend. Serve cold on canapé bread slices or with and cashews. Set aside. crackers. Dressing: Stir together the mayonnaise, sugar and Par- mesan cheese. The dressing and salad can be made ahead and combined just before serving, making this a great potluck CHOCOLATE CRINKLES dish. Serves 10 to 12. — From Tana Ingle, of Piqua Servings: About 6 dozen Ingredients: 2 cups sugar 1/2 cup vegetable oil 4 ounces melted unsweetened baker’s chocolate, cooled slightly 2 teaspoons vanilla 4 eggs 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup powdered sugar Directions: Mix sugar, oil, chocolate and vanilla. Mix in eggs, Salt one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least three hours. Scoop Salt | West Central Ohio | Fall 2017 | 17 Preheat oven to 350 degrees F. Send us your favorite recipe. We Salt | West Central Ohio | Fall 2017 | 17 Shape dough by rounded teaspoonfuls into balls. may feature it in an upcoming issue. Roll in powdered sugar. Place about two inches apart on baking sheets. Bake until almost no indentation Visit our website, thesaltmagazine.com, and remains when touched, 10 to 12 minutes. (Tana notes click on the Recipe Submission link at the top to she usually under bakes.) be entered. Include a photo of your dish, too, if you’ve got one. All entries must be received by Oct 1. Every submitted recipe will be entered in a drawing for a $25 grocery card.

Congratulations to Saundra Hirschfeld, of Anna, who won for her Rhubarb Dream Bars recipe submitted for this issue of Salt. S18 Surrounded by color Fall 2017 Central Ohio | Fall | Salt West 18 S19

Glen Helen Surrounded by color offers variety of fall scenery to hikers

By Sarah Allen

Time in nature is rarely time regretted. And during autumn at Glen Helen Nature Preserve, all that the outdoors can offer comes to life in a stunning display of fall color. Glen Helen is a “smashingly beautiful place to take a hike in the fall,” said Nick Boutis, executive director of the nature preserve. Owned by Antioch College, the private nature preserve in Greene County is one of the largest and most visited such areas in Ohio, Boutis said. He added that Glen Helen also has a more mature forest than other areas in the state, saying that many of the trees are four to five feet thick and are 300 to 400 years old. The end of September through the first three weeks of October are the peak times for fall colors, Boutis said. However, he said, variables such as the weather can affect the trees, causing the leaves to turn brown faster. Until then, however, Boutis said that Glen Helen has a variety of tree species, all adding something different to the fall palette. Sugar maples will have red leaves,

while spicebush will have a “vivid yel- Salt | West Central Ohio | Fall 2017 | 19 low color,” Boutis said. Walnut trees will also turn yellow. And oaks, he added, will bring both browns and yellows to the landscape. “The different species turning different colors at different times,” Boutis said, all add to the diversity waiting for hikers. And that, he said, means there is “more to draw the eye in.” Boutis said that, while fall is a vibrant Find your fall escape time, it rarely has all the colors of the Glen Helen is located at 405 Corry St. in Yellow Springs. It is rainbow — but, at Glen Helen, that is not open from dawn until dusk. For more information, visit entirely true. glenhelen.org. “(With) blue skies and blue streams (added to) the red leaves, there’s a lot to draw your eye in and make you glad that Photo by Scott Stolsenberg you got out in nature that day,” he said. A fall scene from a previous year at Glen Helen. S20

Fall Hiking Tips from Nick Boutis It is important to dress for the trail. Boutis recom- mended wearing layers, which can be added or shed as the day warms or cools. Hikers should be cau- tious. Falling leaves can make trails slippery or conceal rocks and roots. He said a walking stick or hiking boots can help reduce risks of tripping. Glen Helen is a “rug- ged” area, he said. Hikers will go “up and down,” so, above all, it is important to dress for personal comfort. Bring a camera. Each year, Glen Helen has an annual photo contest, with the winners being featured in the preserve’s wall calendar. “It’s always a treasure to see how people enjoyed their time in nature,” Boutis said. Photo by Sarah Allen

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And one more thought...

“The farther backward you can look, the farther forward you are likely to see.” — Winston S. Churchill

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