from Farm to Table

Joe Manchin III Governor, State of West Virginia

Kelley M. Goes Secretary, Dept. of Commerce

Frank Jezioro Director, Division of Natural Resources

Emily J. Fleming Assistant to the Director / Legislative Liaison

Wonderful West Virginia Administrative Staff

Harry F. Price, PublisherMichael Bryant, Business ManagerRobert L. Wines, Creative Services

Donna Flowers, Circulation

CommissionersJeffrey S. Bowers, Sugar GroveByron K. Chambers, Romney

David M. Milne, Bruceton MillsDavid F. Truban, Morgantown

Kenneth R. Wilson, ChapmanvilleJan E. Riffe, Dawson

Section ChiefsHarry F. Price, Administration

Curtis I. Taylor, Wildlife ResourcesDavid E. Murphy, Law Enforcement

Kenneth Caplinger, Parks and RecreationJoe T. Scarberry, Supervisor, Office of Land and Streams

Printed ByChapman Printing Company

Charleston, Huntington, and Parkersburg, West Virginia

Editor: Kim Harbour

Design: Johanna Ellis - Lead Designer Jessica Keaton, Andrew Stout, Rob Russo and Barry Wooldridge

Project Management: Kim McHenry

Photography: Steve Shaluta, Jr. and Ron Snow (unless noted)

Writers: Andrea Bond, Leslie Fitzwater, Jama Jarrett, Hoy Murphy, Tricia Sizemore, and Catherine Zacchi

ABOUT THIS ISSUE: This special issue was produced by the West Virginia Department of Commerce. For more information:

West Virginia Department of Commerce Marketing and Communications 90 MacCorkle Ave., SW South Charleston, WV 25303 (304) 558-2003 • CommerceContactUs@wv.gov

Director: Kim Harbour

Administration: Rita Kee and Mona Dugas

Marketing: Kim McHenry, Mel Hobbs, Julie McKowen and Rob Russo

Design: Johanna Ellis, Jessica Keaton, Andrew Stout, and Barry Wooldridge

Photography: Steve Shaluta, Jr. and Ron Snow

Media: Andrea Bond, Leslie Fitzwater, Jama Jarrett, Hoy Murphy, Tricia Sizemore, and Catherine Zacchi

Wonderful West Virginia (USPS–415-660; ISSN 0030-7157) is published monthly by the State of West Virginia Division of Natural Resources, State Capitol, Charleston, WV 25305. Periodical postage paid at Charleston, WV.

Postmaster: Send changes to Wonderful West Virginia, State Capitol, Charleston, WV 25305-0669.

Subscription Rates: Domestic: 1-year $18.00, 2-year $36.00; Newsstand Single Copy: $3.00, Call 304.558.9152, or 1.800.CALL.WVA. Address all editorial correspondence to the editor. Viewpoints of our authors do not necessarily reflect those of the Division. Copyright 2008 by State of West Virginia Division of Natural Resources. Although reasonable care is taken, the editor and the Division of Natural Resources assume no responsibility for unsolicited manuscripts or photographs. It is the policy of the Division of Natural Resources to provide its facilities, accommodations, services, and programs to all persons without regard to sex, race, color, age, religion, national origin, or handicap. Proper licenses/registration and compliance with official rules and regulations are the only source of restrictions for facility use or program participation. The Division of Natural Resources is an equal opportunity employer. Discrimination complaints should be directed to: Director, West Virginia Division of Natural Resources, Capitol Complex, Charleston, WV 25305-0669. Wonderful West Virginia is a copyrighted publication and may not be copied or reproduced in whole or in part without the express written consent of the editor.

To subscribe call 1.800.CALL WVA www.wonderfulwv.com

Discover the unexpected in West VirginiaThis special issue of Wonderful West Virginia magazine is filled with stories about genuine West Virginia goods, from delicious foods grown on local farms to the handcrafted table on which they are spread.

We take pride in celebrating the wild scenic places and the wonderful heritage of West Virginia. Yet whether the Mountain State is new to us or has been our home for generations, it can still surprise us. Upon discovering that a key component in a well-known product or an innovative technology has its roots here, people often say “I didn’t know that was made in West Virginia.”

Genuine West Virginia-made products include briquettes for outdoor grilling by Kingsford Charcoal; silk and metallic threads for fiber crafts by Kreinik Manufacturing Company; engines by Toyota Motor Manufacturing in the automotive industry; propulsion and control systems by ATK Tactical Propulsion and Controls in the aerospace industry; and many more products from biometrics, energy and other emerging market sectors.

Sometimes learning about our own progress and what we have already accomplished can fill us with amazement – and pride. Visit www.genuinewv.com or call 1-800-982-3386 to discover more genuine West Virginia companies and unexpected products.

Sincerely,

from Farm to Table…2 Resolution: Hang Out in a Better State of Being by Kim Harbour

What is special about living in West Virginia’s historic downtowns? Five couples share their thoughts.

10 A Feast for the Eyes by Tricia Sizemore

With the holiday season at hand, West Virginia-made products can add flavor and style to your dining room décor while setting the stage for great conversation.

16 Little Green Schoolhouse Teaches the Three Rs by Andrea B. Bond

They may not look all that different from the outside, but green buildings are popping up across the state.

22 From Farm to Feast by Leslie Fitzwater

Whether you’re cooking a favorite recipe or something new, West Virginia’s farmers can provide you with the ingredients to make any meal memorable.

30 Go Wild with Your Holiday Meal by Hoy Murphy

The Division of Natural Resources and some restaurants introduce people to the wonders of wild food via cooking techniques and prepared dishes.

34 Living the Sweet Life by Catherine Zacchi

From chocolates to sorbets, the goods these dessert makers create and their approaches vary greatly, yet they all share a common passion.

40 Finding the Perfect Gift by Jama L. Jarrett

West Virginia’s creative minds and skillful artists offer a selection of handmade wares sure to satisfy even the most difficult-to-please person on your list.

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Front cover: Get set for the Holidays at Tamarack by Steve Shaluta / Photography coordination by Kim McHenry

Artisans appearing in photo: Table, chairs, side table – Probst Furniture, Hamlin; Pottery – Ridgetop Pottery, Kingwood; Rod iron candle holder – Frog Valley Artisans-Mark Schwenk, Berkeley Springs; Wooden forks – Allegheny Treenware, Thornton; Goblets and glass ornaments – Ron Hinkle Glassworks, Buckhannon; Blenko Glass – Milton; Floor Lamp – Allen Ritzman, Zenith; Red Candles – Lynn Shaffer, Yawkey; Quilts – Margaret Babb, Hedgesville; Christmas plates – Martina Huson, Charleston; Clear Goblets – Masterpiece Crystal, Jane Lew; Quilted Tree Topper – Elaine Bliss, Beckley; Snowflakes and crocheted tree ornaments – Frances DeMaria, Beckley; Rocking chair – Fred Friar, Lavalette; Tin angel – Jiles Mabe, Milton and West Virginia products – Ordinary Evelyn’s, Clay; Thisteldew Farms, Proctor and Sugar Creek Recipe, Kenna.

Back cover: Winter trees in Tucker County by David Fattaleh

Genuine West Virginia-made oxygen sensors by NGK Spark Plugs

F r o m F A R M t o T A B L E 32 W O N D E R F U L W E S T V I R G I N I A

got crowded, with more traffic – louder, with high-rises going up.

We wanted to find somewhere else to be,” she explained.

So, Aaron went online and searched for affordable property.

Although the couple had never been to West Virginia, Aaron

rented a car and drove all over the state one summer. When he

got to Lewisburg he called Monica and said, “I found the town!”

By moving to Lewisburg, the Maxwells were able to buy their

own building – something they could never afford in a big city.

“And because West Virginia is so inexpensive – we could do it

bigger!” she added.

They doubled their gallery space and they were able to add a

coffee bar. They find that the customer who comes in for coffee

may not be there for the art. Or the wife may want to shop; so,

the husband can relax on the couch and surf the Web on the

store’s Wi-Fi connection.

“It’s gotta work for both of them. If the husband is tapping his

foot, the wife is not going to be comfortable shopping. Creating

the right environment is really important,” Monica said.

Five couples share how they make a nice life and living in West Virginia’s

historic downtowns.By Kim Harbour

Customers enjoy the relaxed atmosphere of Harmony Ridge Gallery's coffee bar: the Birdhouse Café.

"We wanted to find somewhere else to be.... And because West Virginia is so inexpensive – we could do it bigger!”

Monica Maxwell, owner Harmony Ridge Gallery, Lewisburg

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LewisburgPutting Fun into Fridays

Looking for something fun to do on a Friday evening?

Lewisburg’s Merchants Association sponsors First Fridays after

Five, the first Friday of every month, all year round.

“Anything and everything goes,” says Monica Maxwell,

owner of Harmony Ridge Gallery. One store has a book signing.

Another has a craft activity for children. An artist’s show opens

in a gallery in the next block. And there are live music and

refreshments all evening.

“The goal is to generate foot traffic into downtown

businesses. It provides a nice social setting to hang out… They

may not buy a single thing – but they had fun, they saw their

neighbors that they hadn’t seen in ages….”

Of course Maxwell and the other merchants hope the

activities build relationships and future customers who just might

remember Harmony Ridge the next time they need to buy a

wedding gift.

Maxwell and her husband, Aaron, have been in this

business since 1993, when they started a small craft gallery in

Ft. Lauderdale, Fla. They loved living in Ft. Lauderdale, “But it

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4 W O N D E R F U L W E S T V I R G I N I A F r o m F A R M t o T A B L E 5

might spin off if it is successful, or it can help carry the weight of

the other ventures during tight times, he explained.

But community revitalization doesn’t happen by accident.

Mike’s wife, Dorothy, is on the board of the Sutton

Community Development Corporation (CDC). She recalled that

about four years ago a group of concerned residents got together

and decided to find ways of rebuilding Sutton. They looked at

their town’s assets: the 1,400-acre Sutton Lake, the gourmet

Café Cimino Country Inn, the Landmark Studio for the Arts,

the annual West Virginia Filmmakers Festival…

Through public meetings, surveys and master planning,

the town’s residents determined that Sutton should strive to

become an arts community, focusing on recreation and historic

preservation. So, the CDC applied to have Sutton become an

ON TRAC community, a project of Main Street West Virginia

that fosters economic development through historic preservation.

After all, Sutton’s turn-of-the-century buildings are keys to both

its past and its future, says Mike. “The history gives people roots to

their community – a collective memory, an ambience. Preserving

this is invaluable to re-establishing the town as a destination, again.”

In 1998, Casabona and her husband, Charlie, wanted to

expand the chocolate business they started in Vienna, Va., to

focus on wholesale distribution. A life-long Washingtonian,

Casabona had never considered moving to West Virginia until a

MartinsburgCreating a Sweet Success

on Main Street

West Virginia main streets are like a box of assorted

chocolates – each shop a delight to savor, says veteran

chocolatier Brenda Casabona.

Casabona of DeFluris’ Fine Chocolates lists her neighbor

businesses in Martinsburg’s historic district, something to suit

every taste. “There is the great fresh Mexican place: Habañero’s.

And a long-time Chinese restaurant, Peking’s, just moved into

a new space. Patterson’s drug store has an old-fashioned soda

fountain. Queen Street Gallery features local and international

artists – and its owners also have a West Virginia glass store

nearby. Flowers Unlimited is comparable to any high-end

metropolitan florist….”

SuttonGetting ON TRAC to be

an Artists’ Town

“Messy Vitality” – that’s the name for the funky art galleries,

coffee shops and quirky specialty boutiques that are breathing

new life into West Virginia’s main streets.

“You need some funkiness and messiness to get the

vitality back into a downtown,” said Mike Gioulis, a historic

preservation consultant who moved from New York in the 1970s

to practice in Sutton.

As an example, Gioulis indicated La Dolce Vita café down

the street from his office, where the owners wanted the business

to be three things: a gallery, a café and a performance space.

“People are balancing the way they want to live with the way

they want to work and mixing things in creative, unexpected

ways. It brings vibrancy to our towns,” he said.

Another benefit is that starting multiple businesses under one

roof serves as an incubator. In the best cases, one of the businesses

“People are balancing the way they want to live with the way they want to work and mixing things in creative, unexpected ways. It brings vibrancy to our towns.”

Mike Gioulis, a historic preservation consultant

Landmark Studio for the Arts and La Dolce Vita café at the corner of Main Street in Sutton.

“Imagine! If you’re not commuting two hours a day – that means you have two hours more to spend with your family, your hobby, your neighborhood or growing your business!”

Brenda Casabona, owner DeFluri's Fine Chocolates

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Sutton Lake

6 W O N D E R F U L W E S T V I R G I N I A F r o m F A R M t o T A B L E 7

Meanwhile, Justin's company is helping other former natives

come home to the Northern Panhandle in addition to attracting

new dollars to the state.

He partnered with Wheeling’s economic development group

to launch the Web site Take Me Home Ohio Valley,

www.TakeMeHomeOhioValley.com. For networking, he supports

both Create West Virginia and Generation West Virginia, which

has eight chapters around the state, including OVConnect,

www.ovconnect.org, where Seibert serves as president.

Martinsburg real estate broker contacted her about property in

the city’s historic downtown.

The Casabonas looked at the map. Central in the Mid-

Atlantic and convenient to major interstates, Martinsburg

looked ideal for getting their product out and their supplies in.

Then, after they visited a few times, they became so enamored

with the community and its people that they decided to move

their home here, as well as their business.

The Casabonas bought a derelict McCrory’s five and dime and

renovated it for candy production. Two blocks away, they bought

an old Victorian as their new home. Now, they walk to work.

DeFluri’s growth is a true success story for Martinsburg and the

state. The business picks up wholesale accounts through Tamarack,

where people purchase the chocolates as gifts. Casabona said she

goes to wholesale trade shows, pursues Internet sales and does a lot

of Web market research to target new customers.

Because of technology, she noted that many businesses no

longer need to be situated in a particular location. This gives

entrepreneurs more flexibility to balance work and living.

“Imagine! If you’re not commuting two hours a day – that

means you have two hours more to spend with your family, your

hobby, your neighborhood or growing your business!”

Justin Seibert was born and raised

in Wheeling. And even though he

thought he would come home... some

day… it took him a while to realize

just what his career could be.

After going to college out of

state and establishing his career in

LA, Seibert's wife, Kristin, became

pregnant with their second child. They

started thinking about how moving

to Wheeling would let them be close

to his family and give them extra help

with raising their children.

Soon, the momentum of their

move spawned two new Wheeling

companies. Kristin formed Priority

Pictures LLC, leveraging her

experience as a literary agent, manager and producer for

TV and film. Justin founded his own Internet marketing firm,

Direct Online Marketing, www.directom.com.

“In West Virginia, I’ve morphed what I did in Los Angeles

into something I can do from home,” she explained. She

started a Web-based screenplay consulting business, receiving

screenplays from all over the world from people who are trying

to break into the business. Additionally, the tax credits that

West Virginia offers for filming in the state are opening new

opportunities here for her as a producer.

“The tax incentives are a fantastic way for Hollywood

and independent producers to bring their productions to our

beautiful state!” she said.

WheelingFinding Online Careers

on the Way Home

In October, American Planning Association (APA) named Wheeling’s North Main Street one of America's great streets. Located on a bluff above the Ohio River, the street features one of the highest concentrations of mid- to late-19th century Victorian homes. North Main Street possesses “a true sense of place, cultural and historical interest, community involvement and a vision for tomorrow,” according to APA.

“We have a vibrant, growing young professional class. I’ve met a lot of great, creative, motivated folks since I’ve been back. Some never left, some came home and some moved here to work.”

Justin Seibert, president Direct Online Marketing, WheelingMartinsburg's historic roundhouse

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If you look closely, you’ll notice the word “dog” in DiOGi’s.

That’s because the restaurant was named after the couple’s

four dogs. Thanks to their dogs’ inspiration, the Aguilar’s have

opened up the deck at DiOGi’s for four-legged pals and serve

each one a homemade doggie taco.

DiOGi’s atmosphere is relaxing and caters not only to locals

but also to the many seasonal campers, whitewater enthusiasts,

zipliners and other outdoor adventurers who visit the Fayetteville

area. The restaurant is only one of numerous fun hangouts in

the historic downtown. In fact, National Geographic Adventure

picked Fayetteville as one of the country’s 50 best adventure

towns for living and play.

Barbara Aguilar agrees with the accolades. She has been

ziplining twice and said it is great fun. Having world-class

recreation nearby is great for business, too. Aguilar has cultivated

a relationship with the rafting and canopy tour operators, resulting

in referrals to DiOGi’s and vica versa. She also noted the city’s easy

accessibility to the state’s beauty and the friendliness of its people.

“We don’t have to walk for miles to see what West Virginia

has to offer,” she said.” It’s right out our front doors.”

Kim Harbour was living in New York City, but came home to get married in beautiful, historic Lewisburg. Her wedding guests from the city loved what this small town gem had to offer. Contact: kim.l.harbour@wv.gov

FayettevilleCatering to Dogs, and the Owners who Love Them

Barbara Aguilar left her native town of Hinton in 1974.

As her journeys took her to other states, such as Pennsylvania

and New York, one state always remained on her mind:

West Virginia.

After 12 years in Philadelphia’s restaurant business, Aguilar

and her husband, Oscar, returned to the Mountain State in

2008, bringing with them their passion for South-of-the-Border

cuisine and his Salvadoran recipes.

“My daughter suggested Fayetteville as the site for our

restaurant,” said Aguilar. “The location is perfect and the people

are great.”

Oscar, a native of El Salvador, makes each entree served

at DiOGi’s. “He adds a little authentic twist to our dishes,”

said Barbara Aguilar. “Our preparation and presentation are

different; that’s what makes us different.”

DiOGi’s offers scrumptious servings of crab meat enchiladas,

fish tacos, chicken tortilla soup, homemade nacho chips,

El Salvador guacamole and Oscar’s own bread pudding.

“We don’t have to walk for miles to see what West Virginia has to offer. It’s right out our front doors.”

Barbara Aguilar, owner DiOGi’s, Fayetteville

Zipline canopy tours in the New River Gorge offer a birds’ eye view of scenic canyons and 200-acre hemlock and hardwood forests.

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Where are your favorite places to hang out in West Virginia?

Do you seek the adrenaline rushes only

ziplining adventures or swift whitewater

provide? Or do you prefer quieter pursuits

like finding the best cup of coffee and the

coziest corner in which to enjoy it? Tell us

about your best-kept secrets.

Visit www.wvcommerce.org/hangouts Help us put your favorite locations on

the map!

Discovering the best of West Virginia is easy with the help of these two new publications. Download them from the URL above, or call 1-800 CALL WVA.

10 W O N D E R F U L W E S T V I R G I N I A F r o m F A R M t o T A B L E 11

Wood utensils by Allegheny Treenware in Thornton rest on Ridgetop green plates by Ridgetop Pottery in Kingwood.

Photo by Steve Shaluta

Dora console table by Probst Furniture Makers in Hamlin.

Photo by Steve Shaluta

A sit-down holiday affairOf all the times of the year, the holidays are a special

occasion to get together around the table. For this reason,

handcrafted fine-wood furniture makers, ranging from Gat

Creek in Berkeley Springs to Probst Furniture Makers in

Hamlin, offer a selection of dining tables to match your style

during the season and year round.

For instance, accomplished furniture maker Jim Probst

of Probst Furniture Makers offers a blend of Mission and

Japanese influenced furniture for a contemporary look.

Inspired by his father, a talented wood carver, Probst has

since carried on the tradition of woodworking. “My father

always built things when I was growing up,” he said. “I hope

that the love and attention I put into making each piece of

furniture is evident in its grain and glow, and that from the

moment it is delivered, a piece of Probst furniture will be a

treasured family possession.

“I like visualizing new pieces of furniture and seeing it

through completion. It’s the creative process I enjoy most. I

see inspiration every day in things around me.”

A self-taught furniture maker, Probst prefers to create items

with Appalachian hardwoods, such as cherry, walnut, maple and

white oak and use clear finishes to show the natural beauty and

In general, big family feasts – whether for Thanksgiving, Christmas, Hanukkah, Kwanzaa or New Year’s – are rare occasions to bring out the best silverware,

china and glassware and decorate the table with festive centerpieces and fine linens. With this

holiday season at hand, West Virginia-made

products can add flavor and style to your

dining room décor while setting the stage for

great conversation.

color of the wood at its best. One of his lines – the Dora series,

named for his grandmother – features graceful curves and lines.

According to Probst, the Dora line represents the culmination

of all the different styles and influences that he admired over the

years. This includes that of the Shakers and Eastern aesthetic.

Probst offers other lines, including the Otto series, named after

his grandfather, and a new Meander series.

A Feast for the EyesSetting the Right Atmosphere for the Holidays

By Tricia Sizemore

F r o m F A R M t o T A B L E 13

Allegheny Treenware in Thornton offers more than 170 types of wood utensils.

12 W O N D E R F U L W E S T V I R G I N I A

West Virginia-made products help create the perfect ambience for family gatherings.

Ron Hinkle of Buckhannon works with one of the most mystifying mediums in the art world.

Photo by Steve Shaluta

Inside detail of a finished tulip goblet.

Photo by Johanna Ellis

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Setting a place for family and friendsMake room at the table for family and friends

with place settings. Each setting typically includes

such items as dinnerware and flatware. Artists

like Susan and Rick Bisgyer of Ridgetop Pottery

in Kingwood can help set the table with their

handmade porcelain pottery. Both started throwing

pottery at an early age and fell in love with it many

years before they met and began their studio. “We’re

really inspired by nature, our experiences and the

places we live or have lived and our color palette

reflects that,” Rick Bisgyer said. Their Streams in

Green line as well as the Ridgetop and Windswept

lines are perfect examples of their tastes.

“Sitting down to family meals is a very special

event and being a potter, sitting down to a meal

with pieces that you’ve made that reflect years of your work,

makes it all the more special,” he shared. Their pottery takes

approximately four to six weeks to complete and can be found in

approximately 30 locations throughout the United States.

Another alternative includes Homer Laughlin China Co.,

located in Newell. This company has become a leading provider

of china with more than 1,500 custom designs, including well-

known Fiesta® Dinnerware. Designed by Frederick Hurten

Rhead in 1936, it is now among the most collected china

products in the world with its art deco styling and bold, bright

colors. To celebrate the season, Homer Laughlin China Co. also

offers a special holiday design that features a Christmas tree.

While at the table, celebrate with your favorite vintage of wine

in glassware made by Ron Hinkle Glass in Buckhannon. Goblets

with a hollow stem, such as the ones in his Tulip series, require

a team of three artisans to create. With 36 years of experience,

Hinkle is one of very few master glass artists with this skill.

His first introduction to glassmaking was at the age of

12 when he had a chemistry class and learned to bend glass

tubing into different shapes over the burners of a gas stove.

Later, while in high school, he acquired a job at Louie Glass

Co. in Weston. “What I like most about glassmaking is that

I get to do something exciting every day,” Hinkle said. “That

means I can choose from 145 colors and work with one of the

most mystifying mediums in the art world. The molten glass

is challenging and it always will be. You kind of unravel the

secret of its nature as you work with it every day.”

For the holidays, he recommends filling your home with

color, and if possible with colored glass. Hinkle’s works include

designer vases, bowls and a series of novelty figurines, including

animals. His pieces are now available in more than 30 states

and some international locations.

With the dinnerware in place, don’t forget the utensils. Two

miles outside of Berkeley Springs, Mark Schwenk of Frog Valley

Artisans forges items, including flatware, from iron. Frog Valley

Artisans, an artists collective, has been in its current location for

13 years, but Schwenk has been in the area for more than 25 years.

“There have been blacksmiths and metal workers in my family

since before the 1700s,” he said. “I like the freedom to create art,

the freedom to schedule my time, and of course, the satisfaction of

having a little immortality in my work. Most of the artwork I create

will last hundreds, perhaps thousands of years.” Schwenk’s pieces

can be passed from generation to generation and include nail

sculptures, forged metal sculptures and fine architectural iron work.

Artisans from Allegheny Treenware in Thornton offer more

than 170 types of wood utensils to serve your meals. These

functional, long-lasting items are carved from West Virginia

hardwoods such as cherry, maple, birch, beech and walnut.

Owners Stan and Sue Jennings began their woodworking career

in 1990. It started as a hobby, but turned into a permanent

profession. “What I love best about our work is the places it’s

taken us and the incredible people we’ve met,” Sue Jennings

said. “Hundreds and hundreds of people give our products as

gifts for the holidays and by doing so, they are sharing their

holiday with us.”

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Unique glass created by cameo carvers Kelsey Murphy and Robert Bomkamp in southern West Virginia.

Photo by Steve Shaluta

Dressing up the tableCenterpieces add another element to your

table and can transform the dining room.

Traditional holiday centerpieces often include

candles, fruits, flowers or glassware. The

use of candles as part of a table landscape

never goes out of style. For those looking for

a natural candle, you can find it in soy from

Jamie Goad and Angela Footo of Soy Scents

in Barboursville. These candles are made of 100 percent natural

soybeans and come in several sizes, shapes and scents. The soft

flicker of their flames can create a warm atmosphere, even as the

candles stay cool while burning.

In addition, one-of-a-kind pieces of glass – whether from

Ron Hinkle, Blenko or Fenton – offer a wonderful way to make

a statement. For instance, cameo carvers Kelsey Murphy and

Robert Bomkamp design unique glass works from their facility,

Studios of Heaven, in southern West Virginia. West Virginia

glassblowers, under their direction, are the first in the 2,000-

year history of glassmaking to successfully case, blow and then

“carve” through five or more layers of glass. The beauty of

West Virginia is more often than not the subject of the art that

comes forth from these many layers. Under close inspection,

some of these pieces are meticulously “carved” with as many as

seven layers of different colored glass, making for a wonderful

display for all to see.

For those who choose clear glass to decorate their table,

Marble King marbles and decorative sparklet gems serve as a

great foundation in floating candle arrangements or for flowers

displayed in vases. At the Marble King factory in Paden City,

approximately a million marbles and sparklet gems are produced

a day and come in a rainbow of colors perfect for centerpieces.

Tying it all togetherEqually important to the table landscape are the other items

that complete a room. To help set a festive mood, include a

tree with ornaments from artists such as Francis Demaria of

Beckley, Michelle Goodman of Alum Creek and CAS Art Glass

in Pullman. Select colors and shapes to complement the room’s

theme. Artists like Demaria crochet using natural fibers like

cotton and wool. Sparked at an early age by his grandmother’s

crocheting club, his ornaments come alive in shapes like angels

and three-dimensional snowflakes.

In addition to a tree, consider using quilts to add a personal

touch to a room. Margaret Babb of Quilts from the Woods in

Hedgesville has been quilting for the past 16 years. Her quilts have

been displayed in several venues, including Sen. Jay Rockefeller’s

Washington office. “I hope my pieces will be enjoyed by generations

to come,” Babb said. “With all the work and pure joy of creating

something unique, I am truly fortunate that quilting is my passion.”

Regardless of your style, West Virginia’s artists can help you

create a holiday setting that will satisfy your craving. These

products, along with a delicious meal, will create a warm

atmosphere for a memorable occasion for friends and family that

will last a lifetime. These items are available for purchase directly

from the artists, businesses or at places such as Tamarack and

MountainMade.

Tricia Sizemore lives with her family in Kanawha County. She enjoys traveling West Virginia's mountains and discovering unique places. Contact: tricia.t.sizemore@wv.gov

Eleanor glassmaker enjoys business climate, friendly people in Mountain StateIt was a long journey that brought John DesMeules to West Virginia, but he’s never looked back.

The glassmaker’s work was chosen as the 2009 winning trophy design for the Nationwide Tour Players Cup, held last June at the Pete Dye Golf Club in Bridgeport.

“I’m just tickled to death. I think it’s great,” said DesMeules, owner of Glass Dimensions in Eleanor.

DesMeules was born in New Hampshire and grew up in Florida. He met his wife, Susan, a native of Poca, at a Florida glass company where he worked as a sandblaster and she was a designer. The couple moved to West Virginia and settled in Putnam County.

“I think West Virginia is the only place to be,” he said, adding that he likes the fact that the state experiences four distinct seasons – something he did not have living in a warmer climate.

The business climate is a positive one as well, he added. “The people I deal with – from the state to the art and craft shows – are great to associate with.”

DesMeules was working for Hamon Glass in Scott Depot when he was offered the opportunity to learn glass blowing. Eventually, after receiving a grant from the Division of Culture and History, he set out on his own.

For the Player’s Cup design contest, he consulted with freelance graphic designer Travis Criner of Nitro to prepare a preliminary sketch of the trophy. The method he uses combines sandblasting and blown glass.

“You’re creating a canvas to work on; it’s always fun,” he said. “I believe I have a God-given talent, and I’m going to keep doing this as long as I’m able.”

Blenko Glass

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Even in the cold of winter, some buildings in West Virginia stay green year-round. These structures are designed

to reduce energy costs while benefiting the

environment and the community as a whole,

a concept evident in the creation of the new

Hilltop Elementary School in Marshall County.

Hilltop’s metal roof is just one indicator of the unique

approach to its design and construction.

“It’s very energy efficient. According to Energy Star, we are

within the top 15 percent in the nation in energy efficiency,”

said Thom Worlledge, an architect of McKinley and Associates,

an architectural and engineering firm located in Wheeling,

Charleston and Washington, Pa.

Hilltop, which opened in the fall 0f 2009, has window

treatments that keep direct sunlight out of open areas, greatly

reducing the overall cooling cost.

“We have an air-to-air heat exchanger, so the stale air that’s

being exhausted is going back through the heat exchanger and pre-

heating and pre-cooling the fresh air coming into the building,” he

said. “That way, we get fresh air without a big energy penalty.”

The building is constructed of recycled materials that will be

recycled again at the end of its useful life.

“The exterior siding and roofing is Cradle to Cradle certified,

which means that when the finished building is modified or

demolished, the product manufacturer will take that material

back and make new roofing and siding from it,” Worlledge said.

The green design can be cost-effective, he added. “We’re under

$170 a square foot … which is less than a typical school of this size.”

As an added bonus, the building can be maintained with

fewer chemicals. “We tried to minimize the maintenance on

finishes. The floors will need to be buffed, but they will not need

to be stripped and waxed every summer like typical VCT [vinyl

composition tile] floors.”

Worlledge’s interest in green design dates back to the early

1970s, he said, when he was living in Spokane, Wash., the site of

the 1974 World’s Fair.

“I was there just about every day that summer. It was all on

ecology and looking at ways of providing alternate energy and new

materials [for green design]. That really got my interest going.”

The buildup to the green movement of today began in earnest

in the 1970s, he said, when Americans began to take an active

interest in solar energy. “In the ’80s it was recycling, in the ’90s it

was indoor-air quality issues, and then came LEED where they put it

all together and created a methodology and a check list so everyone

can understand the environmental qualities of a building.”

LEED, an acronym for Leadership in Energy and

Environmental Design, is an internationally recognized green

Hilltop Elementary School in Marshall County is constructed of recycled materials that will be reused when the building is modified or demolished. According to Energy Star, it ranks among the top 15 percent in the nation for energy efficiency.

Photos by Ron Snow

“Just about everything I do is a green building. It’s just the way I design.”

Thom Worlledge, McKinley and Associates

Little Green Schoolhouse teaches three Rs:

Reduce, Reuse, Recycle

By Andrea B. Bond

F r o m F A R M t o T A B L E 1918 W O N D E R F U L W E S T V I R G I N I A

“What’s great about this is that the children’s knowledge filters

out to the parents, and the parents will be talking about it,” he said.

Hilltop students will learn how the school was built from

recycled materials using as many local manufacturers as possible,

which cuts down on fuel costs and stimulates the local economy.

They will learn about the chemical-free flooring and how storm

water runoff is captured for reuse in watering the athletic fields.

Even with its high-tech environmental design, Hilltop’s

structure blends with the beautiful West Virginia landscape,

Swiger is quick to assure people.

“If we weren’t doing the education program with it, you wouldn’t

know those things existed. It looks like any other school; it’s not a

freaked-out prototype or anything,” he said. “It looks like it belongs

in rural Marshall County – tilted south in case we want to retrofit

solar. We’d love to do that, and make it even more efficient.”

He noted that the idea seems to be catching on; Marshall

County taxpayers passed a bond levy and the county has received

funding for a second LEED school – Cameron High School.

“This is a brand-new thing for West Virginia. There are lots of

benefits, but it’s more about a return on investment than anything

else,” he said. “That affects the bottom line – how much it costs.”

Building code will save moneyWest Virginia, as most other states, includes energy

conservation in its building code. The 2003 International Energy

Conservation Code in West Virginia’s building code specifies

energy efficient construction of new and renovated residential

and commercial buildings. It includes some minimum standards

for insulation, windows, air sealing, lighting and heating,

ventilating and air-conditioning (HVAC).

“The energy-saving requirements in the state’s building code

will save West Virginia residents money on their utility bills,”

said John F. “Jeff” Herholdt Jr., the director of the West Virginia

Division of Energy (WVDOE). “Energy-efficient building

practices mean better buildings that will use less energy.”

In the process for West Virginia to obtain funding for energy

projects through the American Recovery and Reinvestment

Act (ARRA), also known as the stimulus, the state must move

toward the 2009 International Energy Conservation Code. The

State Fire Commission, which is responsible for the adoption of

West Virginia’s building code, added the 2009 IECC to the code.

The West Virginia Legislature will finalize this process in 2010.

Job opportunities aboundIn addition to saving money, renewable energy creates job

opportunities, says Matt Sherald, owner of Power in My Back

Yard, a Tucker County-based business that offers site assessment

as well as installation of wind turbines and solar power.

Power In My Back Yard, also known as PIMBY, was inspired

by the state’s first large utility-scale wind farm that went in near

Sherald’s home in Thomas a few years ago.

“The wind farm had just gone in, and I was hearing a lot

of people vocalize this desire to have a wind turbine like they

were seeing out on the ridge, but a scaled-down model for their

own houses.”

He did some research and concluded that it looked like a

good business opportunity.

“There’s a lot of opportunity for jobs with renewable energy.

We see it up in Tucker County on a utility scale with the turbine

projects – you wouldn’t believe the number of workers that come in

to make one of those installations happen,” he said. “And then on

these smaller systems, it’s a great realm for builders and electricians

to be in. Every house is an opportunity for getting jobs.”

Net-zero energy pays for itselfThere are plenty of job opportunities within the

development and creation of a net-zero energy building in

Milton in Cabell County.

A net-zero energy building produces as much energy as it

uses, said David Mitchell of Mitchell Building Services LLC

building certification system, according to the U.S. Green

Building Council. A structure that has been LEED certified

provides third-party verification that it was designed and

built using strategies aimed at improving energy savings,

water efficiency, CO2 emissions reduction, improved indoor

environmental quality and stewardship of resources and

sensitivity to their impacts.

“I was the first LEED-accredited professional in the state

before anybody knew what it was, and now people are saying,

‘Oh, yeah – that’s a great idea,’” he joked.

School serves as teaching toolHilltop is applying to be a LEED-certified school, said Mark

Swiger, Green Schools Advocate for Marshall County. Swiger

has been collaborating with Green Schools Advocate John

Henry in New Jersey. Together, the two men have traded ideas

about how to improve schools in their respective states.

Chief among their ideas is working directly with teachers

in developing a learning curriculum using the school itself as a

teaching tool. In this program, the “Three Rs” could stand for

“Reduce, Reuse, and Recycle.”

The 44-turbine, 66-megawatt Mountaineer Wind Energy Center in Tucker and Preston counties has been in operation since 2002.

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Matt Sherald, owner of Power In My Back Yard, displays the solar panels on the roof of The Riverwalk Building in Davis. Electricity from the solar array is either used in the building’s offices or is fed back to the local utility through a net metering agreement.

20 W O N D E R F U L W E S T V I R G I N I A

in Charleston. The Green Advantage

Certified contractor is collaborating

with architect Worlledge on the project.

“At present, there are eight of these

in the United States. This building would

be first of its kind in West Virginia,”

Mitchell said.

This particular structure, which

will be an office building for H3 LLC,

is designed with wood-fiber composite

walls, geothermal heat floors, structural

insulated panels and a metal roof.

The building will have auto-

controlled, motion-detector lights and skylights and also will be

equipped with 40 PV (photovoltaic, or solar) panels.

“The solar panels will be used to heat water; they can

increase number of panels at later date,” Mitchell said.

Water will be collected in a couple of tanks in the ground:

one hot, one cold, at 1,500 gallons apiece, he said.

Worlledge, the building’s designer, said that a client-to-client

network will reduce computer station wattage from 200 to 35.

“That drastically reduced the amount of electricity we were using

in the building,” Worlledge said. “The other big ticket item is air-

conditioning. We have to provide AC because of the server room,

but we’re drawing air outside through an earth tube assembly.”

Earth tubes run underground and alter air’s cooling or

heating temperature before it is allowed into a home or office,

according to the Web site www.tech-faq.com. En route, the air

releases its heat to the surrounding soil so it becomes cool air

when it reaches its target structure. If the soil surrounding the

tubes is warmer than the air within, the

air acquires heat so it becomes warm air

when it reaches its target.

“The owners don’t want a building

that’s exotic looking or anything like

that. They want to bring the outdoors in

and show people this is the way you can

do it,” Mitchell said. “It’s common-sense

design that’s going to have a payoff, and

this is the way you can do it.”

He acknowledged that while building

green may require an investment up

front, eventually it pays for itself.

“There are a lot of federal tax incentives for insulation,

windows, metal roofs – but the big items like PV panels,

geothermal heat cells – those types of things, you can get a 30

percent savings on your income tax with no cap. For the smaller

items – windows, metal roofs, etc., you can also get 30 percent

but there is a $1,500 cap.”

But one doesn’t have to start from scratch, he said.

Numerous methods exist to improve upon the energy efficiency

of existing structures. That is the area on which the contractor

wants to concentrate.

“West Virginia is fourth in the country in embedded energy

in our buildings. We have the buildings, we’ve already used

energy to build them, so it makes sense to revitalize them and

make them energy efficient instead of building new.”

Andrea Bond lives in South Charleston with her family. An outdoor enthusiast and animal lover, she enjoys hiking in Kanawha State Forest with her two shelter dogs. Contact: andrea.b.bond@wv.gov

Green living doesn’t have to be an all-or-nothing undertaking. There are a number of actions people can take to help enrich their communities, one step at a time.

In May 2008, the Sustainable Kanawha Valley Initiative hosted its first sustainability fair in Charleston, featuring more than 70 local vendors and exhibitors dealing in natural, economic and social capital.

“Based on funding, the initiative hopes to make this an annual event,” said Beverly Davis, development director for the initiative’s parent organization, The Greater Kanawha Valley Foundation.

The initiative sponsors projects in Kanawha and Putnam counties in the areas of Community Education/Participation, Human Dignity/Human Services and Open Space/Land Use, Davis said. The initiative usually funds 10-12 projects per year at $10,000 each.

Sarah Halstead-Boland is organizing a West Virginia chapter of the U.S. Green Building Council under the name Build Green WV. The group’s purpose is to provide a resource network for people who are interested in making their homes and businesses more environmentally friendly. Educational courses will be provided, and members meet once a month via conference call to brainstorm for ideas.

Halstead-Boland and her sister Rebecca Kimmons also run Katalyst, a communications firm dedicated to green and sustainable economic, community and workforce development. The West Virginia native became involved in the green movement while living in San Diego and brought her ideas with her when she moved home. She said she is excited about the business prospects in the Mountain State.

“The green opportunities are tremendous for craftspeople and skilled laborers. This could position West Virginia like never before,” she said, citing as example

countertops made of recycled glass. “The best part is that people don’t have to relearn a trade – just tweak it.”

Stephanie Burroughs is the founder of www.wvstonesoup.org, an online resource network created to help people in the Charleston area barter and trade, find volunteers and post upcoming events. Burroughs notes on her Web site that locally based products and services are an important measure of a community’s strength:

“It is vital to network for a number of reasons: to reduce fossil-fuel use in trade and transportation; to protect and create jobs in our local community; to encourage cultural diversity based on the local population, to make our streets safe for our residents, and to have a real say on issues that are important to us. The more a community is networking, the more self-sustaining it is.

Burroughs has been doing community service and volunteer work most of her life. As a student at Washington State Community College in Ohio, her volunteer service through Phi Theta Kappa honor society earned her a nomination for a National Leadership Award.

“I then realized, not only was I pretty good at this work, but it was my favorite ‘job’ of all time, even though the pay was zero,” she joked.

Halstead-Boland and Burroughs bring their ideas to Green Drinks, a discussion group that meets monthly in Charleston. The group is a chapter of the Green Drinks International movement, active in 597 cities worldwide. The state chapter was founded by Rob and Jes Russo in correlation to Jes’ Web site, www.littlegreenfamily.com.

West Virginians join forces for sustainable living

The bidirectional meter at The Riverwalk Building registers both incoming and outgoing electricity.

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Sarah Halstead-Boland, organizer Build Green WV

Jes Russo, a Marshall University graduate, was inspired to begin the blog after having worked as an educator with the Virginia Institute of Marine Science in Chesapeake Bay, Va.

“We worked with children who lived within a few miles of Chesapeake Bay and never saw the water,” Russo said. “It was an indescribable feeling to see these kids discover their local environment for the first time. They learned how to respect, conserve and live more sustainably.”

She, her husband and their daughter moved back to West Virginia in 2008, after which she began Little Green Family, which focuses on fun, earth-friendly activities such as “Make Your Own Worm Bin” to minimize the amount of food that ends up in landfills.

“Environmental topics are sometimes ‘hot buttons’ and I don’t think kids need to get caught up in all that. Instead, we just want to encourage families to get creative and live simply,” she said. “In my experience, when families work together to live more sustainably, the knowledge becomes concrete and children will carry that throughout their lives.”

FEAST

“You don't have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”

— Julia Child (1912-2004)

By Leslie Fitzwater

Holiday meals come in all sizes — from an elaborately prepared feast to a self-serve

buffet, to a pot-luck lunch or an intimate dinner for two. Whether you’re cooking a tried-

and-true favorite recipe or serving up something new, West Virginia’s farmers can provide

you with home-grown ingredients to make any meal unforgettable. The only special

ingredient you need to add is love.

From Their Farm to Your TableSalads made with colorful, tasty vegetables are a great way to start any meal. Luckily,

West Virginians don’t have to grow all their salad fixings in their own gardens; they can

get plenty of delicious, fresh produce at a local farmers’ market or a roadside farm stand.

Experts at the West Virginia Department of Agriculture (WVDA) estimate that there are

literally thousands of small-scale farmers who supply fresh, in-season produce to at least

100 markets and stands. Although most roadside produce stands and farmers’ markets are

from

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24 W O N D E R F U L W E S T V I R G I N I A F r o m F A R M t o T A B L E 25

open only seasonally, a few like Charleston’s Capitol Market,

Inwood Farmers’ Market, Logan Farmers’ Market and Farmer’s

Market of Beckley provide year-round access to fresh fruits,

vegetables, meats, cheeses and wines. West Virginia Agriculture

Commissioner Gus Douglass notes that West Virginia leads the

nation in percentage of family-owned farms at 95.2 percent and

that West Virginia was one of only 15 states that has seen an

increase in its number of farms, according to the 2007 Census of

Agriculture. “When consumers buy directly from West Virginia

farmers, they know what they’re getting,” said Commissioner

Douglass. “Local farmers are part of the community and develop

personal relationships with their customers. They know first-

hand what the consumers want, and they know that if they don’t

deliver it, their bottom lines will suffer. They also know that

being good stewards of our natural resources is critical to the

productivity and profitability of their operations.”

by far though, his favorite is the

Katahdin. “The Katahdin potato is

one of the best all-purpose culinary

potatoes on the market. It boils,

mashes, fries, French fries – any

culinary use you’d want in the home.

I like mine either mashed or baked.

“We have families that will buy

400 or 500 pounds of potatoes for

their winter use.” Of course, you

don’t have to buy that many; the

Groses market smaller 50-pound bags as well. After you taste

them, however, you might just want to store away a hundred

or more pounds for winter. The Groses sell directly from the

farm, but be sure to call ahead for an appointment. Order your

Montcroft Farms potatoes by calling 304-789-2519.

Mock’s Greenhouse in Berkeley Springs is one of the few

hydroponic greenhouse operations in West Virginia. By using

water instead of soil to grow plants, Paul Mock Sr. is able to

produce tomatoes eight months of the year and Boston Bibb

lettuce and watercress year-round. His produce is available

from April through October at the Berkeley Springs Farmers

Market, and he sells year-round to three local restaurants: Lot

12, The Country Inn and Panorama at the Peak. Mock says that

although he’s not officially open for retail, he does sell produce

directly from the greenhouse by appointment. “Advantages

people enjoy with buying local produce are fresher products,

more nutritional value and better taste. People can count on me

for lettuce year-round. They get the same quality year-round;

there is no fluctuation in quality or flavor.”

Mock’s produce is appreciated not only within Berkeley

Springs; he also supplies grocery retailers Whole Foods

Market, which sell his produce in 30 stores in the Baltimore/

D.C. district, and four Wegmans outlets in Maryland and

Virginia. Food brokers who buy his produce supply it to

various restaurants, schools,

hospitals, colleges and government

installations in and around the

nation’s capitol.

Mashed, baked, scalloped or

fried, potatoes always have a place of

honor on Appalachian tables. Ed, Bill

and John Grose, three-generations

of potato farmers and owners of

Montcroft Farms at Terra Alta,

grow several varieties of all-purpose

culinary potatoes, including Salem,

Elba, Chippewa and red potatoes

New York 118 and 129. Ed says that

The Center of AttentionAs a main course, turkeys have the holidays all wrapped up.

According to the National Turkey Federation’s Web site,

www.eatturkey.com, 91 percent of American households serve

the bird on Thanksgiving. White Oak Ridge Farm at Philippi

raises turkeys on all-natural, non-medicated feed, processes them

at its own USDA-inspected on-site facility and sells fresh turkeys

the week of Thanksgiving. “We don’t use medicated feed and we

don’t use chemicals in the processing,” says co-owner Louis Roy.

“Our turkeys taste a lot different than ones you buy in the store.”

Roy takes reservations for his birds by telephone and e-mail, and

says he has loyal customers who stop by the farm to place their

orders. “I have some people who come all the way down from

Pittsburgh to get their turkey a day or two before Thanksgiving.”

A new product Roy is introducing for the 2009 holiday season is

the “turducken.” Traditionally a Louisiana dish, the turducken is a

deboned chicken that is wrapped in a deboned duck, which is then

wrapped with a deboned turkey. Roy plans to make the turducken

available for Thanksgiving and Christmas, and says if you want to

try one, call early. He already has a stack of orders to process. White

Oak Ridge Farm doesn’t ship, but can be reached through its Web

site www.whiteoakridgefarm.com or by telephone at 304-457-1085.

Fresh, in-season produce at Capitol Market

Potatoes always have a place of honor on Appalachian tables

Hydroponically grown lettuce from Mock's Greenhouse

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Although turkey remains popular throughout the holiday

season, festive meals often center on other main courses,

including lamb, goat, beef and ham. Larry and Rebecca Gardner,

owners of Gardner Farms in Waverly, sell all the cuts of lamb

and goat they say you would find in your local grocery meat

department or butcher’s shop. “Chops, legs - any cut on a lamb,

we have it. And we have quantity,” Larry Gardner says. “We sell

to several restaurants in the state, country clubs, meat markets

in Huntington and Charleston and grocery stores in Parkersburg

and Clarksburg.” Gardner will ship orders, make local deliveries

or allow you to pick up your own. To place an order with

Gardner Farms, call 304-679-3769.

Flying W Farms LLC in Burlington is a combination farmers’

market, commercial meat processor and restaurant. The

Woodworth family raises an all-natural Angus beef product

on the farm, which they processes on-site and sell directly to

consumers and to diners through their retail meat case and 65-

seat restaurant. They also cure and smoke hams, and produce

other pork products like sausage and chops. On Friday nights the

restaurant serves prime-rib dinners, which also can be purchased

for your own holiday meal. “At Christmas we do a seasoned

prime-rib roast; it’s the same thing that we are serving out front.

You can take it and cook it yourself. It’s already seasoned in a

cook-in bag ready to go in the oven. It’s easy.”

Flying W Farms ships to locations within West Virginia

but get your order in early; they close Dec. 20 for two

weeks for the Christmas holiday. To order by phone, call

304-289-3005.

Finishing Touches Finding a wine to pair with your main course is easy,

considering the wide variety of vintages offered by

West Virginia’s wineries. Whether you choose a traditional

red meat/red wine, white meat/white wine or fish/white

wine combination or decide on a more adventurous

pairing, you’ll find something to fit both your taste and

your budget. Veteran winemakers like Daniel, Fisher

Ridge, Forks of Cheat and Lambert’s Vintage Wines

are established, award-winning wineries, but younger

vineyards like Watts Roost are making names for

themselves as well.

Non-alcoholic, sparkling apple cider is a great

alternative to wine, and makes a welcome addition to

any holiday celebration, wedding reception or gift basket.

Becky Titchenal, co-owner of West Virginia Fruit & Berry

LLC in Bridgeport, says that although the tasty beverage

is a huge favorite during the holiday season, the company

is better recognized for its jams and jellies. “We are known

for our traditional preserves, the preserves that we all grew

up with. Ours are all natural; there’s no

corn syrup, no additives, no preservatives.

This is what people want: a memory

of what they grew up with during the

holiday season.”

In addition to traditional flavors

like blueberry, blackberry and peach,

Titchenal says the company’s spicy

jalapeno pepper and cherry jalapeno

pepper jams are making their way onto more holiday tables.

“Our preserves can be used in everything from appetizers to

desserts. You can use them in many dishes, including stir fry, and

they are especially good for glazes and bastings for beef, pork or

chicken. The red raspberry is great with either ham or turkey.”

If you are a “preserve purist” and like your jellies, jams and

butters served with bread, you’ll find some of the best sourdough

rolls come from Nana’s Kitchen in Cottageville. Owner Connie

Fisher says that her family doesn’t consider it a “real” holiday

dinner without them. “I have extended family that come in just Cows and sheep graze on a farm in Randolph County

The scenic outdoor pavilion at Forks of Cheat Winery, near Morgantown, overlooks the vineyard. The pavilion is available for special occasions such as weddings, receptions or special gatherings.

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Lambert's Vintage Wines, Weston – directly from the farm to the table

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" I love using the breads in stuffings or dressings; that’s one great use and I’ve noticed there are never any leftovers. And, of course, I use them for turkey sandwiches.”

Jeff Kessler, owner Jeff's Breads

to make them, and I sold 160 dozen in three days at the Art and

Craft Festival.” The sourdough rolls have a 30-day shelf life.

To add variety to your holiday table, round out your menu

with selections from Jeff’s Breads. Owner Jeff Kessler offers an

assortment of hand-shaped, European-style artisan breads that

are perfect for any holiday feast. Seasonal favorite, Chocolate-

Cherry Bliss, made with imported cocoa, dark German

chocolate and tart Michigan cherries, is versatile enough to be

served either as a dessert or paired with wine and cheese for an

appetizer. His Web site, www.jeffsbreads.com, offers an extensive

list of breads ranging from naturally leavened loaves like

Country Sourdough and Whole Wheat Raisin-Pecan to specialty

products like Jeff’s Granola with raisins or tart cherries and All

Butter Buns, which are great for burgers and barbeques.

The baker has his own holiday traditions when it comes to

using his breads. “I love using the breads in stuffings or dressings;

that’s one great use and I’ve noticed there are never any leftovers,”

he laughs. “And, of course, I use them for turkey sandwiches.”

Kessler takes orders by telephone at 304-497-2768. Although

his space is primarily a production facility, customers do visit

frequently. “People are welcome to stop by if they call first.” In

addition to shipping orders throughout the country, Kessler sells

his products locally at The Bakery on Court Street in Lewisburg

and supplies resorts and restaurants like Sutton’s Café Cimino

and Lewisburg’s Stardust Café.

Although tastes and traditions may vary from family to family

and holiday to holiday, one thing is certain: West Virginians like

good food and good company with which to share it. Explore

the wide variety of products made in the Mountain State when

developing your next special occasion-menu; you won’t be

disappointed. Whether you like preserves just like grandma used

to make, or out-of-the-ordinary dishes like turducken, you’ll find

something for everyone is made right here in West Virginia.

Leslie Fitzwater was born and raised in West Virginia and can't imagine living anywhere else. She enjoys learning about the state's heritage, folklore and mysteries, and likes to attend fairs and festivals throughout the state. Contact: leslie.c.fitzwater@wv.gov

for my rolls,” she laughs. “They have no yeast, no eggs and no

dairy. Vegetarians and vegans can eat them, and so can people

with dairy allergies, like my niece.”

Fisher says that although the rolls are named sourdough, they

have a sweet taste and can go with any meal. “I like them with

anything. They make great sandwiches with leftover turkey or

leftover ham; some people just eat them straight from the bag.”

A juried artisan at the Mountain State Art and Craft Festival,

Fisher sells her rolls there and at other area craft shows, rib

festivals and chili cook-offs, as well as at the Jackson County

Farmers’ Market. She doesn’t have a Web site, but she does accept

orders by telephone at 304-372-8733. The minimum purchase is a

half dozen, and Fisher says to get your order in at least two weeks

in advance of when you’d like to serve them. “It takes me two days

Not your average Joe

If you’ve ever stopped at a convenience store or stayed at a hotel or motel in West Virginia, you’ve probably tasted Paul McCune’s coffee. “We work the whole state.” From One Stop and Little General convenience stores to Holiday Inns Express to downtown Charleston offices you can find “West Virginia’s Finest Coffee” in regular and decaf.

Of course, coffee isn’t grown in West Virginia – the only state in the nation that does grow coffee is Hawaii – so McCune buys his beans from all over the world, and works with companies to make his own special blend. “We put the very best ingredients in our coffee. There’s really nothing as good as a good cup of coffee when you finish your meal. On the other hand, there’s nothing as bad as a bad cup of coffee,” he laughs.

In addition to commercial clients, McCune Coffee also services individuals and ships coffee throughout the United States. McCune stocks 32 different kinds of coffee for single-cup coffee makers and up to 200 different types of coffee overall. He also sells tea and paper products that compliment the coffee, as well as “Almost Heaven Water” straight from Monroe County. The water is sold in five-gallon jugs and is available only to commercial clientele.

During the holiday season, McCune says that Pumpkin Pie Spice coffee and Pumpkin Pie Cappuccino are big sellers. To order your supply, call 304-744-7935.

“We’ve been in business since 1980. The success that we’ve had has been from putting out good coffee and giving good service to the people.”

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30 W O N D E R F U L W E S T V I R G I N I A F r o m F A R M t o T A B L E 31

West Virginians know better than most how to enjoy wild

meats and plants that are common in the state’s fields and

forests, but tasty preparation is still a mystery to many who don’t

normally hunt or forage. The West Virginia Division of Natural

Resources and several restaurants make an effort to introduce

people to the wonders of wild food, either by teaching cooking

techniques or by providing the dishes already prepared to satisfy

a curiosity about food that doesn’t come from the grocery store.

Wild – the other meatFarm-raised beef, pork and poultry are the typical meats served

at holiday dinners, but in a state that has a large percentage of

its population that hunts in the fall, the meal is just as likely to

include venison, bear, fresh fish, wild turkey, or even wild boar.

DNR fisheries biologist and “master chef” Mark Scott cooks

wild meat in a variety of ways and provides samples to the

public each year during West Virginia’s Celebration of National

Hunting and Fishing Days, held the last weekend of September

at Stonewall Resort State Park in Lewis County. Working over

the weekend in an outdoor kitchen and depending upon what

kind and how much game he can acquire before the event, he

serves items such as bear chili, roast waterfowl, native fish, and

at least six different venison dishes. “I go through about 10 deer

in two days,” Scott says.

Bringing food from the wild to the table is traditional for many West Virginia families, and is especially appropriate during the holidays when we give thanks for nature’s bounty.

“It’s all about making the meat taste good. There are always

one or two recipes they like best and that goes fast. I cook a lot

of different wild meats, but the one I like to cook most is walleye

because it’s the one I like to eat the most!”

In addition to samples, Scott provides cooking advice to

visitors who want to learn the best ways to prepare wild meat at

home. At the top of the list is handling the meat correctly before

it even gets to the kitchen.

“A lot of problems happen before you’re ready to cook,” Scott

warns. “You wouldn’t throw a t-bone steak on your truck and

drive it all over the place before you cook it. Preparation begins

as soon as you take the animal. Skin it and debone it and get it

in the fridge as soon as possible. That’s true for any kind of wild

animal – turkey, geese, deer, bear. Fish on a stringer builds up

lactic acid and makes it taste bad. Keep it on ice.”

Once you’re ready to cook, do it right. Wild turkey

Photo by Mark Shock

West Virginia offers opportunities to put wild turkey on your dinner table during both spring and fall hunting seasons.

with your holiday mealBy Hoy Murphy

Ron

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32 W O N D E R F U L W E S T V I R G I N I A F r o m F A R M t o T A B L E 33

“Learn to cut the meat correctly. Any butcher will tell you that

if you cut it wrong it’s going to be tough no matter what else you

do,” Scott advises. “Trim off all the fat you can. Fat from deer and

bear is different from beef because it tastes nasty. Trim out all you

can. That makes the meat more tender, leaner and healthier.

“Don’t overcook it. If you overcook something like deer or

waterfowl, it’s going to taste nasty. You’ve got to cook it no more

than medium and no less than medium rare, and cook it slowly.

Lower temperatures and slow cooking seem to work best. Bear

and boar can harbor parasites, so each of those meats should

be cooked to done or well done. However, you must take

measures to not dry out the meat by overcooking it. A good

meat thermometer is key here.”

Scott’s final advice is to be creative. Don’t be afraid to try

new things when preparing your main dishes.

“A lot of recipes I use are ones I’ve made up out of my head. I keep

trying and sometimes I hit upon something that’s really delicious.

Experimenting is good. Branch out and expand your horizons.”

“Wild” food you don’t have to hunt or forageSuppose there’s a chance you don’t want to hunt or forage

or even cook wild food for your holiday meal, but you’re still

curious about how it tastes. Several West Virginia restaurants

offer such items on their menus, including the Bavarian Inn in

Shepherdstown, Stillwaters at Stonewall Resort, and The Ember

restaurant at Snowshoe Mountain Resort, among several others.

“We do a lot of wild game specials,” said Brian Ball, Ember

Restaurant Chef/Proprietor. “For about 20 years we have been

taking the traditional game recipes and giving them a modern

twist. For instance, our ancestors used to cure meats with salt to

give them a good taste. We’ll heat a slab of Japanese sea salt to

600 degrees, take the slab of sea salt out to the customers, and

they can cook the meat themselves tableside.”

The seasonally changing Ember menu often includes items

such as elk, wild boar, pheasant, venison, trout, waterfowl, and

wild plants. A “typical” wild foods meal could include:

Smoked-pheasant salad that’s done with native goat cheese •

and dandelion greens, with hot molasses and pork belly

dressing for the salad.

A modern interpretation of fish and chips featuring pecan-•

encrusted native trout with sweet potato pommes frites

(French fries).

Wild boar medallions with turkey confit, blackberry •

gastrique, cabbage and apple slaw.

“We have several wild game brokers who supply

us with game from all over the world. We use a lot of venison

shank in the classic French tradition. We cook duck,

pheasant, and quail. This past fall I cooked squirrel brains

for an episode of ‘Bizarre Foods’ with Andrew Zimmern for

the Travel Channel, but that won’t be on the new menu

this winter.”

Ball says his “wild” menu is part of the attraction

of Snowshoe Mountain Resort and he sees himself as

somewhat of an emissary for the state.

“We get people coming to the mountains from all

over, and I want to give them a sample of what the

mountains are all about. We have created a fusion style

of cooking that takes traditional Appalachian cooking and

does modern interpretations of those dishes.”

However, there is one popular West Virginia game animal

that you will not see on the Ember’s menu.

“We do not do bear. I don’t believe it to be a customer

friendly item. Especially since there’s a good chance the

customer might see a live one walking past the dining room

window while he’s eating.”

Hoy Murphy has lived in West Virginia all his life, currently in Kanawha County. He enjoys camping with his family, especially at Audra and North Bend state parks. Contact: hoy.r.murphy@wv.gov

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Ember Restaurant gives traditional game recipes a modern twist.

“People are very health conscious about their food. The wild food we prepare and serve is ‘free range,’ free of steroids and preservatives.”

Brian Ball, Chef/Proprietor Ember Restaurant

Baked Wild Turkey1 wild turkey Salt and pepper, to taste

2 to 4 cups water Garlic powder or salt, to taste

Prepare turkey, salt and pepper lightly. Sprinkle with garlic powder

or salt. Place bird in a baking pan. Add water, cover tightly, and

bake at 350 degrees F. until tender, approximately three hours.

Since wild turkey has a tendency to be a bit dry, slice all meat from

bones and pour broth over meat to serve.

An expanded version of this story, including an interview with wild foods

expert Edelene Wood and more recipes, is available online at

www.wvcommerce.org/GoWild.

34 W O N D E R F U L W E S T V I R G I N I A F r o m F A R M t o T A B L E 35

One of the secrets to happiness can be found on a T-shirt: “Life is uncertain. Eat dessert first!”

On one level, it justifies indulging our sweet tooth during the holidays. On another,

the credo tells us to figure out what we really want out of life and go for it while we can.

That’s exactly what several West Virginia dessert makers have done. The goods they

create and their approaches vary greatly, yet they all share a common passion.

“The holidays are one reason I love chocolate,” said Brenda Casabona, who co-owns

DeFluri’s Fine Chocolates in Martinsburg along with husband Charlie. “When I was

growing up, we didn’t get high quality chocolate through most of the year. We couldn’t

afford it. At Christmas my mother would splurge on a box of really fine chocolates. We’d

eat them as dessert after dinner.”

What makes DeFluri’s chocolate distinctive starts with the raw ingredients, Casabona said.

“We start with high quality chocolate and add pure, natural ingredients and flavors,”

she said. “Your senses tell when you have a box of fine chocolates. Open the lid; there

should be an intense fragrance of chocolate. Taste it; the flavor should be robustly

chocolate. Let it melt in your mouth; it should be smooth. Achieving that smoothness

requires longer processing than lesser chocolates typically receive.”

Truffles with coffee or wine make an excellent dessert or ideal holiday hostess gift, she

said. The already serving-size treats can be arranged attractively on a plate.

The holidays bring sweet memories for Dominique Holl, third-generation chocolatier

and president of Holl’s Chocolates Inc. His father Fritz Holl apprenticed in Switzerland

in his uncle’s conditorei (combination pastry shop, chocolate shop and café). After

immigrating to the United States in 1958, Holl changed careers and for many years made

his Swiss confections only as gifts.

By Catherine Zacchi

Living the

Life

DeFluri’s Fine Chocolates

Photo by Alex Wilson

36 W O N D E R F U L W E S T V I R G I N I A F r o m F A R M t o T A B L E 37

sugars, temperatures and other variations to get just the right

look and taste.”

Baking struck a passionate chord in Hall Hitzig, owner of The

Crazy Baker in Renick.

“When I was a child growing up in New York, I went to

Kirshbaum’s Bakery in our hometown of Bearsville, N.Y., hung

out in the workshop and watched Chef Kirshbaum prepare his

goods,” Hitzig said. “Tasting them was the key. I was in love with

bakery food! I trained my palate on his baked goods and in the

bakeries of New York City.”

Hitzig moved to West Virginia, where he worked days

as director of maintenance for an air charter company at

Greenbrier Valley Airport and baked for restaurants during the

evening. After 16 years, he decided to embark on a new career as

a pastry chef. Hitzig graduated with honors from L’Academie de

Cuisine in Gaithersburg, Md., in 2000.

While Hitzig was working at a resort in English Cotswolds,

friend and fellow baker Jeff Kessler bought property and opened

a bread bakery in Renick, W.Va. Today, Hitzig leases half the

bakery space from Kessler, who operates Jeff’s Breads in the

other half.

Holl’s purchased Swiss-made truffle-making equipment.

In the past, the ganache — the creamy truffle filling – was

piped from a pastry bag or hand-formed into a ball. The

results were delicious but inconsistent in size and shape.

The new equipment forms the truffle ball and puts the soft

ganache in the center in one step.

Holl’s most visible change took place 10 years ago in its

showroom. Typically, customers study chocolates displayed

in counters and point to selections to be boxed for purchase.

But during holiday rushes, the process slows to a crawl.

“February 13 sticks in my memory,” Dominique said.

“We had customers lined from the counter to the door all

day long.”

Holl’s hired a retail store designer to analyze its traffic

flow. Now the chocolates are displayed in glass columns

or on tables like jewelry cases. Customers amble through

the shop at leisure, mark selections on order forms and

hand them to the Holl’s associates. While waiting for their

boxes, customers remain free to look around for other

selections such as coffee or wine.

“While we have automated some processes,

our chocolates still involve a lot of handwork,” said

Dominique. “Our chocolates are authentically Swiss

from the recipes to the techniques to ingredients we

import from Switzerland. We could easily buy Belgian or

even domestic chocolate for less, but you need not be a

connoisseur to taste the difference.”

Officially opened in 2002, SweeteeZ really began with

Sharon Gravely’s childhood spent baking with her mother

and grandmother in the kitchen of her Beckley home.

“Mom encouraged us to go into the kitchen and make

whatever we wanted, as long as we cleaned up afterward,”

she said.

During her 29 years as a

pharmacy technician, Gravely

continued to make goodies alongside

her mother, especially as gifts during

the holidays. Then the owner

of Little Brick House in Beckley

approached her about selling her

sweet treats in the gift shop. Gravely

installed a commercial kitchen and

got to work.

The business grew, allowing her to bake full time. Today

her treats can be special ordered or purchased in West Virginia

shops where SweeteeZ are sold.

Her selections include such treats as coal cookies, fudge on

a stick, bonbons, peanut

butter delights, miniature

cookies and snapping turtles

– a delicious concoction of

chocolate, caramel and subtle

heat from cayenne pepper.

The coal cookies are

in part a tribute to her

grandfather, who worked as a

coal miner.

“People look at the hard,

shiny surface and assume it’s

licorice hard candy. Actually

it’s a peppermint cookie,”

she said. “I worked on the

recipe for three or four weeks,

experimenting with different

“When I was growing up, my father made chocolates at Easter

and Christmas,” recalled his son. “My sister and I delivered

trays of chocolates to the neighbors and usually brought back

Christmas cookies in return.”

After retiring in 1986, the senior Holl turned the family

kitchen into the first Holl’s Chocolates “factory.” By 1990,

the rapidly-growing business moved to its current location in

Vienna. Dominique graduated from West Virginia University

and apprenticed under his father.

“For 2-1/2 years, I learned the recipes, techniques and craft

just the way he had learned under his uncle,” he said.

During trips to Switzerland to visit relatives, the family

toured successful commercial chocolate shops, equipment

manufacturers and modern chocolate production facilities.

Holl’s Swiss chocolates

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SweeteeZ’s snapping turtles with “heat” and peppermint coal cookies

Photo by Steve Shaluta

“We are what we eat and how we eat. We need be aware of food’s flavor,

history and tradition, how it was raised and prepared.”

Hall Hitzig, The Crazy Baker

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38 W O N D E R F U L W E S T V I R G I N I A

“My passion is not only to create delicious food, but also pure,

clean, and traditional foods,” said Hitzig. “I purchase as much as

I can locally or within the state of West Virginia. For example,

the honey in our granola comes from local bee keepers.”

Hitzig’s holiday recommendations include Panforte, a

traditional Italian confection filled with almonds, spices and

candied citrus; Panettone Basso, a Christmas bread filled with

fruit and almonds; Sticky Toffee Pudding, a rich date cake with

hot toffee sauce; and a gift package of healthful granolas.

Like Hitzer, Phillip Bricker of The Wooden Spoon

Appalachian Creamery shares a passion for using high

quality local ingredients. Bricker switched from working for a

Charleston engineering firm to studying culinary arts at Carver

Career Center. While a chef at a Charleston country club, he

began experimenting with sorbets. His dish won the 2007

West Virginia State Fair Recipe Challenge — and a chance to

launch his own business.

The Wooden Spoon makes high-quality sorbets and

ice creams and has a catering service offering party trays,

sandwiches, and menus with southwest or international flavors.

Unlike highly-sugared alternatives, Wooden Spoon sorbets

consist primarily of fruit. When possible, Bricker’s sorbets use

locally-grown produce for flavors such as Wild Berry, Wildflower

Honey and Blueberry, Peach and Blueberry, Strawberry

Champagne, Valencia Orange and Blackberry Wine. Bricker also

creates sugar-free sorbets, cakes and pies. In winter when fresh

isn’t available, Bricker uses individually quick-frozen produce.

“Even in winter, with every bite you can close your eyes and

remember summers picking berries as a child,” he said.

As you savor the flavors of your next meal, remember the

wisdom of these dessert confectioners: Create the life you want.

The rewards of following your passion can be sweet indeed.

Catherine Zacchi lives in Mineral Wells and works for Commerce Communications. She enjoys biking on the North Bend Rail Trail in Cairo. Contact: catherine.m.zacchi@wv.gov

For a maker of flavored ices, Ziegenfelder Company comes with some very warm ties to family and community. The company has operated in Wheeling, W.Va., since it was founded in the 1860s. For nearly as long, it has been managed by descendents of the same family.

Ziegenfelder produces the visually distinctive Budget Saver Twin Pops in a “Rainbow Array” of six brightly colored ice pops in clear bags.

Originally, Ziegenfelder had been an ice cream and dairy company. After World War I, Abe Lando – grandfather of the current CEO – began working for the dairy part of the business. Eventually, the owner asked Lando to run the Ziegenfelder operation. By the 1950s, the Lando family had majority ownership. By the 1960s, son Charles took over management.

Today, granddaughter Lisa Allen is CEO.

Taking on the family business was not what Allen’s father had originally intended for any of his children. Instead, he encouraged them to find their own careers.

Allen envisioned a career in park and recreation management. She worked with Oglebay Resort for five years before building her own successful consulting business. In 1999, she asked to assist her father with Ziegenfelder.

Although their approaches were different, father and daughter learned to work together.

“As our family grows, it seems that our holiday tradition is shifting toward Thanksgiving so that families can enjoy December holidays in their own homes,” she said. “Last year, our entire family was together — all 30 of us! We do our best to get together the first night of Hanukkah and celebrate by lighting the Hanukkah candles, saying prayers, opening gifts and eating traditional potato latkes.”

“I’m proud to be from West Virginia,” Allen said. “West Virginia is home to our employees and has been home to our company for more than 140 years. Our dedicated employees compare favorably against anybody anywhere else in the world.”

Cool job: CEO leads 140-year-old ice pop plant in Wheeling

“He and my mother went on vacations, which at the time I thought was just that – their vacation. Then in June 2005, my father passed away suddenly at the very active age of 80,” Allen said. “It was then that our management team and I realized he had been giving us space to grow in preparation for exactly such an event. He was a wise and intuitive man.”

In 1992, Lando had called on a company little known at the time: Wal-Mart Corporation. Now Budget Saver Twin Pops are sold in about 2,700 Walmart retail stores; other national, regional and independent grocery stores; and several export markets.

Ziegenfelder’s success led to the expansion of its headquarters in April 2009. The 40,000-square-foot freezer warehouse will hold up to 42 million individual ice pops, which is equivalent to 180 tractor-trailer loads.

“There is value in our history – and value in moving forward with innovations,” Allen said. “We use some of the new social media such as Twitter, Facebook and YouTube. Our Web site is updated constantly.”

Allen honors another value learned from her father: family.

Lisa Allen, CEO Ziegenfelder Company

“I like to be creative with sorbets, folding different sorbets together to achieve an attractive appearance and complex flavors. It’s almost like edible art.”

Phillip Bricker, Executive Chef/Owner The Wooden Spoon Appalachian Creamery

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West Virginia is privileged to have a diverse collection of artists, many who are known internationally for their work in handmade glass making, pottery, jewelry, clothing and music. These gifts are a unique

surprise for anyone who enjoys West Virginia’s

culture, food and tradition.

By Jama Jarrett

Delight someone on your list with a work of

art. Handmade pieces of glass, such as vases,

dinnerware, ornaments, marbles and lamps, provide

a selection of high-quality gift ideas. Choose a desired

piece from several famous West Virginia companies,

including Blenko Glass, Fenton Art Glass and Masterpiece

Crystal. If you want to add additional shine to this gift

handcraft guitars, dulcimers, banjos and mandolins with

premium woods that amplify the sounds, good or bad, that

come from the musical mastermind on your list.

For someone who loves to spend his or her free time

on the water, the right supplies can help make the perfect

catch. Joe’s Flies in Clarksburg is one of the nation’s

premier fly-fishing lure outlets, selling its products at

convenient retailers such as Walmart, Dick’s Sporting

Goods and Gander Mountain. And what good is a lure

without the pole? Check out Andrews Cane Rods or

Vandalia Rodworks for a custom-made rod that will entice

the fish and make fellow anglers envious.

A West Virginia getaway is perfect for out-of-state

visitors and residents alike. Many of the state’s resorts,

bed and breakfasts and hotels offer tailored packages to meet

every budget and lifestyle. If you’re unsure about which package

to choose, a West Virginia State Parks gift card also makes a

perfect gift idea for weekend retreats or vacations. Card holders

can redeem their cards for lodging, gift-shop purchases, cabin

rentals and camping, dining and golf greens fees, making this

gift one that can be enjoyed at any time during the year.

idea, many of West Virginia’s factories offer tours and live

demonstrations of the glass-making process.

If jewelry is a must for someone on your list, browse

West Virginia’s own selection of one-of-a-kind pieces created

by local artists. Jewelry designers like Linda Maher, Don Miller

and Christopher Malouf handcraft necklaces, bracelets, rings,

pendants, charms, earrings and other accessories that are sure to

add sparkle this holiday season.

Lions and tigers and bears, oh my!Aside from the bears, West Virginia doesn’t have any real lions

or tigers, but it does have local toy makers who carefully stuff and

stitch teddy bears, horses, elephants, bunnies, giraffes and many

other favorites. To make this gift even more fun, visit the E.G.

Bear Company in Friendly and choose a make-your-own bear,

elephant or giraffe kit.

Give your family and friends a chance to connect with their

inner musician with a handmade musical instrument. Talented

artisans like Andrew White, Don Kawalek and Leo L. Burrell

Looking for that perfect gift for the youngster in your life? Visit E.G. Bear Company in Friendly, W.Va., or visit them online at www.makeyourownbear.com.

Vandalia Rodworks of Charleston, W.Va., makes custom split bamboo fly rods for the outdoors person on your holiday list. Learn more: www.vandaliarodworks.com

Surprise someone special with a unique piece of jewelry made by a West Virginia artist.

Green Bank’s Ed Jett creates fanciful “bird bungalows” made of salvaged and recycled materials. Learn more: www.birdbrainsonline.com

Photo by Steve Shaluta

Enjoy the sounds of the holiday season with a homemade musical instrument.

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Gift Ideas

www.genuinewv.com