Tri-State Living • March/April 2026

March/April 2026

MASTERING THE MEDIUM

Marrowbone Glassworks continues Appalachian tradition

PUBLISHER

Joe Imel

EDITORIAL

Heath Harrison, Editor

Mark Shaffer, Staff Writer

Amanda Larch Hinchman, Contributor

Cathie Shaffer, Contributor

briefs@irontontribune.com

ADVERTISING

Christie Coleman, Sales Consultant

christie.coleman@irontontribune.com

PRODUCTION

Kandi Thompson, Design

PHOTOGRAPHY

Rachael Kinley, Contributor

Kayla Niece, Contributor

Cathie Shaffer, Contributor

Farewell to a mentor and contributor

This issue of Tri-State Living is dedicated to a valued contributor of our magazine over the years.

Photographer Larry Rees, of Huntington, West Virginia, died Jan. 28 at age 77.

Larry’s work has appeared to accompany many stories in our publication, while a number of those pieces were also suggested to us by him for features.

Larry was an expert in all things photography, having taught courses at the Huntington Museum of Art, most recently, preceded by a lengthy stint at Marshall University (where he introduced me to photography and darkroom processes in the early 2000s) and time as an instructor at Ohio University Southern and others.

For many photographers in the Tri-State, he was a familiar face, working many years to run the camera department at Mack & Dave’s in Huntington, where he was a go-to for countless students

and professionals for repairs, recommendations and advice.

In addition to his work for Tri-State Living, Larry also shot regularly for our main publication, The Ironton Tribune, where he was always reliable for getting us photos on short notice and helping us in a pinch.

His love of his craft, wealth of knowledge and contacts were an invaluable asset in helping us put out this magazine each issue. He will be highly missed by all of us.

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Tri-State Living

arts & culture

Huntington’s Marrowbone Glassworks keeps a storied craft going into the future.

up close p. 8

BUILDING

on tradition.4

Marrowbone Glassworks follows family, state history in craft

Story Amanda Larch Hinchman | Photography Kayla Niece

The co-founders of Marrowbone Glassworks in Huntington, West Virginia, haven’t just built a glass studio from scratch — they’ve forged a brotherhood.

James Arnett, Jared Neal and Adamm Curry all have day jobs, putting in time during their off hours to grow Marrowbone Glassworks. The three met while employed at Blenko Glass in

Milton; working side by side, they became close friends, simultaneously developing a passion for glassmaking.

“Once we all left Blenko, we all knew we wanted to get back into glass,” Curry says. “We wanted to make it a lifelong, at the very least, hobby. I never dreamed I would actually be able to get this far into it, and thanks to these guys, we’ve banded together.”

After taking time to hone their craft at studios

outside the state, the three secured a building, previously housing an autobody paint shop and a medical parts supply warehouse. With mechanical and fabrication experience combined with will power, they renovated and transformed the space. Filled with thrifted art and furniture, secondhand tools and welded together equipment, it’s now a combined glass blowing studio and retail shop.

“You can kind of see the scars on the ground, but it had a couple of things that were really critical for a glass blowing enterprise: concrete floors, high ceilings and good clearance for equipment and flame,” Arnett says.

Launching in July 2025, Marrowbone Glassworks is in an ideal location, just a street over from 14th Street West, Huntington’s Central City District, attracting glass lovers, enthusiasts and collectors.

Repurposing, reusing and being resourceful by making do with what’s on hand is the central

mission of Marrowbone.

“So much of our ethos is based on scrap and DIY,” Arnett says. “We’ve been putting it all together out of bits and pieces, and in some ways it’s really meaningful and that’s just how we like it. None of us are used to working with pristine conditions or all the time in the world.”

Working mainly with cullet, secondary glass that’s been crushed and recycled in order to be remelted to manufacture new products, some pieces are free blown and shaped by hand, while others are made from molds, including tumblers, cups and vases.

“We bounce back and forth between molds and free blown pieces,” Curry says. “Even after you use the mold, once it comes out to finish it, it’s still done by hand.”

Many of those molds, in turn, have been rescued from old glass factories in Weston, West Virginia, or been cobbled together by the team from industrial scrap. They currently have one furnace, allowing them to

work with clear glass primarily; a second would allow for the introduction of furnace color.

“Just by making molds out of chains and using scrap, it’s kind of our staple to use whatever we have at any given moment,” Neal says. “We don’t have a lot of dollars, but we got a lot of time, so that’s where we can make up for it; our creativity comes through finding a way, not planning and design.”

The creative process is more fluid than concrete, and a mantra at Marrowbone Glassworks is it’s not about what you can make, it’s what you can fix.

“It doesn’t matter the design, it’s the medium in itself that just creates so much interest,” Neal says. “Glass is so amorphous and unpredictable. For that first five minutes,

On Display | arts & culture

you have the purest creativity. That’s the most inspirational time of the glass making process, when the design behind the idea starts to flourish a little bit.

“Something we all ace every time is being creative whenever things don’t work out our way,” he continued. “Not only are we inspired people, we just don’t take no for an answer. I think anything that we’ve made is a statement.”

There’s a lot of on-the-fly, experimental improv involved; creation of a piece happens in the moment. Many times, they won’t know what they want to make or what it will look like until they get started.

“Glass talks to you as much as you talk to it,” Neal says. “Your thoughts and expressions are directly reflected on what’s going on in the end of the pipe. I think the reason why we all like it is because when you get a grasp on it, it does give you the feeling of control. I got five minutes to do it, style it, what can I get done with this? —no pressure.”

In addition to working with glass as much as they can, the three have another goal of preserving the rich glass history, legacy and traditions of the region, once home to more than 150 factories and nationally prestigious companies like Rainbow Glass, Erickson Glass, Viking Glass, Pilgrim Glass, Bischoff Glass and more. They also hope to start a new movement of glass collectors and makers and be a positive for the state, Neal says.

“We really look at the history of West Virginia glass as our backbone; we can’t make a new shop in West Virginia without acknowledging the over 200 years of master glass workers,” Neal says. “We want to shed

light on these people too. Know your makers.”

For Curry, a Milton native, glass is in his blood. A second generation glassworker, his eldest son has now expressed an interest and has put in time at Marrowbone, but Curry thinks back to his childhood and his grandmother’s and mother’s Blenko and Fenton Glass collection to where his interest was first piqued.

“A lot of my inspiration comes from the heritage that lies in making glass in my hometown, and I wish to keep that going,” he says.

There’s something magical about glass, Arnett says.

“It contains the breath, and it is kind of an extension of the body in a lot of ways; it bears the marks of it,” he says.

Their complementary skills are critical to their success, Arnett says.

“I’m not nearly as accomplished a glass worker as either Adamm or Jared,” he says. “They both exceed me by leaps and bounds, but I’ve got more experience in the back end with marketing, social media, website development and product design. The three of us working together creates a complimentary picture on the whole.”

Forming connections has been essential to Marrowbone’s success so far. With Arnett’s marketing experience, Marrowbone Glass has found success on

social media, posting behind-the-scenes glassmaking videos and more, already amassing more than 15,000 followers on Facebook alone.

“It’s really been an accomplishment being able to get to where we are today,” Curry says. “We stroll in here directly after work, get a few hours of sleep and go back to work.”

Marrowbone Glassworks is located at 1525R Washington Ave. in Huntington. Products for sale include ornaments, carafes, vases and steins, as well as glass rabbits, mushrooms and bonefish, all with a variety of hues. Shopping hours are by appointment, online anytime at marrowboneglass.com or during the

occasional weekend open house. These are announced in advance on social media @MarrowboneGlass, and the three also have plans to participate in upcoming West Edge art shows and Central City art markets and street fairs.

“We’ve been making our customers know that we are available most evenings and weekends,” Arnett says. “We’ve been having open houses, some pre-announced days where we’ll throw open our doors and let people come in and shop the shelves.”

One final shared goal for the trio is to find their way back to glass full time.

“We’re looking to grow slowly, grow sustainably and grow in the direction of full time,” Arnett says. a

Living

Huntington’s Bog Witch Beauty specializes in homemade skin and beauty products.

close p. 18

CONCOCTED with care

Huntington’s Bog Witch Beauty offers home made products

Rooted in nature and simplicity, Bog Witch Beauty is a small business encompassing a modern take on Old World traditions.

Owner and Huntington resident Hayley Jackson crafts simple, yet nourishing skin care and beauty products.

“It really stems from my love of nature,” Jackson says. “I make products using things I’ve researched and put a lot of effort into curating, and I’m really inspired by Old World remedies and folklore. I have a deep respect for all of that.”

Sensitive to fragrances, prone to headaches and wary of many products’ long lists of ingredients, Jackson first decided to make her own soap, using milk from the goats she and her husband keep.

“I want to have nourished and smooth skin, just like everybody else,” she says. “I loved knowing every ingredient in it when I used it on me and my family, and it left my skin feeling better than any

Bog Witch Beauty | shopping

other soap I’d ever bought.”

With her natural can-do attitude, Jackson branched out into making more skin care products like body butter, lotion bars, exfoliating scrubs and more, as well as beeswax candles and wax melts. Many items are available fragrance free or come in a variety of scents, including peony, oats and honey, apple and sage, coconut cream, peach blossom and aptly-named witchy blends that Jackson concocts herself.

“I started because I wanted to experience pure, healthy beauty directly linked to old ingredients and the wisdom attached to them, and it grew organically from personal use to sharing with friends and then realizing there might be others who want that, too,” she says.

Jackson set up a Facebook page to offer a way for people to shop, and she contacted Cicada Books & Coffee, which now carries her products in store. She participated in her first local vending event last year and is planning to take part in the Lawrence County Spring Fair in Proctorville, Ohio, this May. The response so far has been nothing but positive, Jackson says.

“My favorite thing is when people who have bought my stuff either directly through me or through Cicada will message and say, ‘I love this; my skin feels so amazing,’” she says.

Lotion bars from Bog Witch Beauty are equal parts cocoa butter, beeswax and coconut oil, while the body butter is made with tallow, shea and cocoa butters and castor oil.

“I love the body butter,” Jackson says. “I slather it on myself daily. It’s so dense in vitamins A, E and K and antioxidants that your skin is going to soak up. It heals and

nourishes instead of just coating your skin, smothering it and making it smell good.”

Some of her best-selling items are the exfoliating scrub, lip balm and hair serum made with rosemary oil — something people have used for millennia, Jackson says — for dry scalp, preventing split ends and encouraging hair growth. She also makes clay masks, a non-alcohol based natural hand cleaner and plantain salve to heal skin.

“It draws out any impurity that finds its way into your skin and it heals,” Jackson says. “People all over the world have used plantains for so long for the same purpose I’m using them for today.”

With a love for Celtic folklore, Jackson also fashions pendant necklaces featuring figures from stories she is inspired by and accepts requests for custom designs.

“It’s almost like a little cameo of how I picture them, and it’s hung on a simple leather cord,” Jackson says.

“That’s probably my very favorite thing that I make. I like simple jewelry that’s meaningful to me.

“My heart is with those old Celtic figures,” she continued. “I made myself a bunch, so whatever qualities that person has that I want to embody or focus on, that’s the necklace I’ll slip on that day; like today, I’m wearing Brigid.”

Ever since she was small, Jackson says she’s felt like she was born in the wrong time.

“My soul is kind of offended by modernity,” she says.

Though as she’s gotten older, she’s learned her purpose here is to revitalize the old ways, an innate goal constantly motivating her.

“These aren’t old, passed down recipes; I am just kind of developing them along the way,” she explains. “Even though I might infuse a little extra ingredient that my ancestors didn’t have, like shea butter, the core and the heart is to still use what they would have used. I think

shopping | Bog Witch Beauty

being able to do for ourselves is Appalachian. That’s our heritage. I love that and want to keep it alive.”

Even the name of her business reclaims the word witch as someone knowledgeable, intuitive and connected to nature, Jackson says.

“There’s an old understanding of the word witch that’s wholesome, and not that long ago around here, we had granny witches and they weren’t looked at by the community as evil,” she says. “They were seen as wise, in tune and the person to go to for ailments.”

Completely operating out of her home, all while juggling being a wife, mom of seven children — she calls them her little boglings — and caretaker for her animals, Jackson is content with where she’s at with Bog Witch Beauty.

“My goal was never to see how much money I can make, and I’ve never used the word hustle in my life,” she says. “My goal is to just maintain this balance of allowing this Bog Witch persona to be a small slice of my life’s pie, just a little one, so that I can enjoy it but not feel sick to my stomach at the thought of another bite.”

One of the most rewarding aspects of Bog Witch Beauty for Jackson is knowing something she made with

her own hands becomes part of someone’s self-care.

“There’s something meaningful about being trusted with that,” Jackson says. “I love when I get messages from people I don’t know telling me, ‘My hair has gotten so long because I’ve been using this hair serum’ or ‘I’m never using another bar of soap again.’ It’s fulfilling.”

For more information, including product lists, scent varieties, pricing and contact information, check out the Facebook page @BogWitchBeauty. a

BANKING ON GOOD FOOD

Milton’s La Banca going strong after two years

Walking into La Banca feels like stepping back in time to a 1920s speakeasy.

Calling a historic, old building home — originally the Bank of Milton — La Banca pays homage to its roots through its decor, atmosphere, menu and even its name, as “banca” translates to “bank.” One of the original bank bags is proudly framed on display, and what used to be the vault is now a private dining room.

“It’s very cops and robbers, it’s very speakeasy, and that’s what I love so much about it,” says general manager Rebecca Holcomb. “There’s lots of pictures like the Godfather and Al Capone. This is definitely the perfect atmosphere for this.”

Opening in December 2024 in Milton, West Virginia, La Banca continues to grow to offer the best traditional, family style and classic Italian food.

feature | La Banca

Holcomb and executive chef J.R. Mallory have an active collaboration to make the menu feel balanced and flow seamlessly, fine tuning it with small but precise adjustments. Many items stem from Holcomb’s own recipes, tweaked here and there to be more cohesive to the whole, and Mallory, brought on board in August 2025, has more than two decades of experience in the restaurant industry.

Everything, from breads to sauces and desserts, is made in-house from scratch. Some customer favorites so far are the lasagna, shrimp ala vodka, Tuscan chicken and stuffed shells, which are typically topped with an alfredo or creambased blush sauce.

“I get people who come for the stuffed shells, and it’s probably our top seller,” Mallory says. “We can add chicken, shrimp or lobster to it, too, which we do a lot.”

La Banca offers fish, chicken and steak entrees, pasta, appetizers, salads, sandwiches, wood-fired artisan pizzas and flatbreads and more. Signature cocktails are whipped up in style at the bar, and desserts include Italian cheesecake,

espresso creme brulee and the favorite: housemade tiramisu.

“It’s a lot of recipes close to my heart,” Holcomb says. “We don’t use anything pre-made, and you can definitely feel the care that goes into all of that. I don’t think any of our sauces cook for less than eight hours, to help build those flavors. It’s a labor of love.”

The menu also changes for the season. For spring and summer, it’s transformed with lighter fare, including a peach, blackberry and feta cheese salad complete with a housemade peach vinaigrette. In the fall and winter for example, peaches are swapped for apples and a pomegranate vinaigrette, and heartier dishes like soups and stuffed peppers are featured at the forefront.

“It’s still an ongoing process, to see what sells in this area and stick with that and keep changing it up so people don’t have to get the same thing every time,” Mallory says.

Camaraderie and banter between the servers and customers is welcomed at La Banca, part of what makes the dining experience here so unique, and Holcomb encourages

customers to not be afraid to ask about substituting sauces and proteins for their preferred options.

“People like to have fun when you go out to eat,” Holcomb says. “Don’t be afraid to ask if you have an idea what you like. There’s something for everyone.”

Both with kids of their own, Holcomb and Mallory have also stressed the importance of the kids menu.

“We’ve worked really hard to make sure that there isn’t anything on our kids menu that a kid wouldn’t eat,” Holcomb says.

“I wouldn’t work in a place that didn’t have a kids menu,” Mallory adds.

Where they’re able, La Banca staff strives to source the highest quality local produce.

“I feel like that really does bring a West Virginia edge to our menu,” Holcomb says. “It’s easy to essentially do specials to help incorporate local flavor and flair. Supporting local is super important.”

With dining available upstairs and downstairs, along

with the private room available for booking, there is a gorgeous patio that features stunning views and has already seen several proposals.

“When you sit on our balcony, you can watch the sunset, and you can see it all over the mountains on the horizon on that side of Milton,” Holcomb says. “It’s absolutely beautiful. You really can see all of the city of Milton from that vantage point.”

Thanks to Mallory creating a menu that travels well and is able to serve many people, the restaurant has branched out to begin offering catering, and La Banca hosts special events, including a wine and jazz night with local musicians; a bourbon funk night with a local funk band alongside bourbon tastings; and a speakeasy night with the entire staff dressing up from the 1920s and featuring a ‘20s-themed dinner and drinks menu.

“Another thing we’ve started dabbling in is private events, so people are able to rent out our top floor or our different event rooms,” Holcomb says.

feature | La Banca

La Banca is open for lunch every day, and the full menu is available all day.

“We have a lunch menu now, so we’re really trying to cater toward every time of day, every group of people; we want everyone to know that they’re welcome to come in and join us,” Holcomb says.

Open 11 a.m.-9 p.m. Wednesday through Sunday, La Banca is located at 1105 N. Main St, Milton, West Virginia.

“We want to be the place that you want to bring your family to,” Holcomb says. “We don’t want it to be just for date night. We want to be the everynight place. We want it to be the place to be.”

“I’m excited to see where we can bring it,” Mallory says. “We’ve been getting people from Charleston and Barboursville, and we’re trying to expand and get people to come from 45 minutes away. I don’t mind driving 45 minutes to an hour for good food, so I want everybody else to do the same.” a

up close p. 34

starts new career, strong following as

Building a following Kentucky mother’s new career as baker takes off

Story Cathie Shaffer | Photography Submitted

Jennifer Maddix never anticipated that an unexpected job loss would lead to a new career, or that the sweet treats she took to co-workers would become a success story.

“I was a school nurse and, in May of 2021, my job was cut because of finances,” she said. “There I was, not sure what I would do next. When I took my cookies to work, everyone told me I should sell them. So, since it summer, I decided to try and see if I could make a little money.”

She hoped to sell 10 an orders a week. When she was ready to start taking them, she put up a Facebook page. That was on a Wednesday. On Thursday morning, she checked and discovered 20 orders already.

That was the beginning of Cookie MoMster, which offers a variety of gourmet cookies by the Raceland, Kentucky baker. Although she took a little time off after the holiday rush in November and December, she was equally slammed getting orders ready for Valentine’s Day.

“When things get crazy, my husband and son jump in and help,” she said.

Her 16-year-old son puts together boxes and her husband, James, helps package. Maddix likes to keep the creative work for herself.

During a normal month, Maddix sets one day a week for people to pick up orders and generally bakes and decorates three days. That gives her time with her family which she says is her first priority.

“My husband works swing shifts, which complicates things,” she said. “And I want to be involved with my son, the mom cheering him on.”

Her son attends Raceland-Worthington High School and runs cross-country. He also takes drum lessons as he plays drums in the praise band at Allen Chapel in South Shore where the family attends. Both Maddix and her husband are originally from that area.

The only advertising Maddix does is putting an ad on a youth team shirt or something similar. She relies on word of mouth instead. Her parents, George and Peggy Williams, are good at spreading the word along with her husband, she says.

The treats coming from Cookie MoMster are gourmet, not the everyday sort.

“I say it’s a special treat for a special occasion,” Maddix says. “I get orders for baby showers, wedding showers, even wedding receptions. People will order them to celebrate birthdays and other special occasions.”

Maddix also creates cookies for fundraisers for school, sports and non-profit organizations. That is a real pleasure, she says.

“That lets me give back to the community that supported me,” she said. “I get to meet so many people with my cookies. That’s been a really cool part of it.”

As Cookie MoMster’s reputation grows, the clientele

food | In the Kitchen

becomes more diverse. Recent orders have gone to CSX for its family fun day and as a gift given by WSAZ for Bosses Day.

Maddix has made several appearances on the channel’s Made in the Tri-State segment, which she says was really fun.

The cookies come in a variety of flavors, including oatmeal cream, her sentimental favorite.

“My son loves those but during COVID, when we couldn’t get out much, he didn’t get them often,” she says. “So I decided to see if I could make them. It took three tries, but I finally got it.”

Cookies can be ordered from the Cookie MoMster website or by calling 606-923-5421. a

Zucchini Chicken Bake

• 2 medium zucchinis

• 2-3 tomatoes

• 2 chicken breasts

• 1 tablespoon minced onion

• 2 teaspoons Italian seasoning

• 2 teaspoons smoked paprika

• Avocado oil

• 1-1 1/2 cups shredded mozzarella cheese

• 1 cup shredded Parmesan cheese

Heat oven to 375˚F. Cut zucchinis, tomatoes and chicken into bite-sized pieces. Place in 9-by-13-inch baking dish. Sprinkle with minced onion, Italian seasoning and paprika then drizzle with avocado oil. Mix well with spoon.

Cover with mozzarella and Parmesan cheese. Cover with foil and bake 40 minutes.

W Where I found my purpose

hen I moved into an apartment in Huntington to start medical school at Marshall University in 1999, I had no intention of staying in the area. I pictured my future unfolding far beyond the Tri-State.

Life, of course, had other plans.

Three decades later, I am living a life I never could have predicted, surrounded by my family on a small farm in southern Ohio, doing work that feels deeply aligned with who I am. It could not have unfolded this way without this community.

The path that brought me here was not linear or polished. I found my purpose because people were willing to walk beside me while I figured it out.

I began my pediatric residency at Cabell Huntington Hospital, believing pediatrics meant watching children grow and thrive. My life looked exactly as planned . . . but beneath the surface, things were unraveling.

In my exam rooms, I watched children struggle, physically and emotionally. Families were overwhelmed and hurting in ways medical skills alone couldn’t fix. The opioid epidemic was also taking root, destroying families and complicating healthcare.

At home, my own life mirrored these struggles. By my mid-30s, I was a divorced, single mom navigating unexpected hardship.

What I was seeing was not unique to our region. It was societal, not local.

Shannon Smith, M.D. is a thought leader in relational health who helps families and organizations overcome challenges through strategic communication and connection. She shares her work as a speaker, author, course creator and coach, equipping others to live and lead with purpose. OwnYourFocus.com

I did not yet have language for what I was witnessing, but I knew I wanted to understand the root causes . . . of trauma, disconnection, and the ways people struggle to cope.

That meant starting with myself.

This region connected me with therapists, conferences, and conversations that helped me connect dots. Slowly, patterns emerged about trauma, communication, and the way we relate to ourselves and one another.

What still humbles me is that this community trusted me early on. Local high schools opened their doors and allowed me to speak to audiences about grit, communication and self-belief long before I had recognition. They gave me space to practice, stumble, and grow.

What I have learned is simple and powerful: how we communicate and connect, with ourselves and with others, shapes the quality of our lives and the impact we create.

And for the people of the Tri-State area who helped shape mine, I am endlessly grateful.

Cabell Huntington Hospital Among America’s 50 Best Hospitals for 2026!

Marshall Health Network – Cabell Huntington Hospital has been named one of America’s 50 Best Hospitals by Healthgrades for 2026—the first and only hospital in West Virginia to earn this distinction. This achievement, Healthgrades’ highest honor for clinical excellence, places CHH among the top 1% of hospitals nationwide and reflects its unwavering commitment to exceptional patient care.

As we celebrate 70 years of caring for our region, this recognition honors a legacy rooted in our mission of advancing health, inspiring hope and serving you—made possible by our physicians, nurses and care teams working together to deliver exceptional care and trusted outcomes, close to home.