Ice Sculptor Tyson Whistler Prepares for Marietta’s Ice Festival

After much anticipation, the  Marietta Ice Festival  returns this Saturday, January 15^th as part of Marietta Main Street’s winter schedule. Now a standalone event sponsored by We Lov Pets in Marietta, the Ice Festival features expertly carved ice sculptures on display throughout downtown and a live carving at the Armory on Front Street. While much coordination goes into putting on this event each year, its success centers on the artistic vision and creation of one local artist.

Tyson Whistler began carving ice over sixteen years ago, teaching himself new techniques and using each sculpture as a learning experience. He started by purchasing a few blocks of ice a year to carve for holidays and special events. Now, he has his own freezer, block-making machine, an arsenal of saws, tools, and bits, along with his own business: Whistler Ice Works.

A few years ago, Whistler made an investment in professional equipment to create a more workable ‘ice shop’, opening up a world of opportunities. Since then, he has worked on improving his precision and quality to ensure his work always leaves an impression.

The success of the sculptures is becoming a little more well-known each year, and this past year commissions were becoming so consistent that I decided to make a business out of it.

“In July of 2021, I officially started my website for Whistler Ice Works!” said Whistler. “The success of the sculptures is becoming a little more well-known each year, and this past year commissions were becoming so consistent that I decided to make a business out of it.” Whistler Ice Works creates customized ice for corporate and private parties, restaurants, events – any event where a custom ice sculpture, luge, or craft ice can be utilized to create a wow factor for guests.

Despite the growth of his business and increasing list of commissions, Whistler says he always looks forward to the Marietta Ice Festival each year – an event he helped dream up back in 2016.

“The Ice Festival is a unique day in Marietta where our community can come enjoy our downtown area and travel up and down the blocks finding a different styled sculpture at each location,” he said. “I look forward to the new challenge of ideas each year. Though many sponsors just want their logo carved, I try to incorporate new designs into them along with new, different sculptures I haven’t before attempted.”

This will be the sixth year that Tyson has created most, if not all, of the ice sculptures for the Ice Festival, formerly the Fire and Ice Festival held the First Friday in January. Each sculpture begins as a 300 lb. block of ice that will eventually be chiseled and carved down into its final form. To map out his designs, Whistler uses a projector to draw a template for each piece on tracing paper that is sized and frozen onto the ice before carving, allowing him to move more quickly. This technique also allows Whistler to create more elaborate designs, especially those requiring more than one block of ice.

“Each sculpture has its parts of difficulty,” said Whistler. “The weather is the most frustrating aspect of the whole event. The week after Christmas we had 60s, rain, and humidity, followed by 30s and 20s for a few days, then back to rain and temperatures in the mid 40s.”  Whistler said he most enjoys carving in temperatures around the 20s and 30s as the ice carves smoothly and doesn’t turn into slush when detailing. “The most challenging is always the live sculpture. Carving in front of a crowd outside the comforts of my home carving garage; mistakes can’t be made, and again the weather forces plan adjustments,” he said. 

Any carving with feathers or scales always is a crowd pleaser!

Of the twenty designs for this year’s festival, Whistler has a hard time choosing just one favorite. “A mermaid was brought up earlier this year from a friend, I thought that was a cool idea and put it on the design list. I’m excited to try this one out but carving human form is very difficult,” he said. “I’m also very excited about the owl and dragon – the owl came out so beautiful and I will be starting the dragon later this week. Any carving with feathers or scales always is a crowd pleaser!”

Each year, Whistler begins producing ice in October as it takes 2 ½ days to produce one 300 lb. clear carving block. Often, more than 20 blocks are needed, assuming there are no breaks. Carving starts three weeks prior to the event date. The week-of is non-stop carving, detailing, and transporting. “Transporting the ice is the most stressful part of it all, and is where most of the breaks can happen,” said Whistler.

Despite the stress that comes with working with an unpredictable medium, Whistler said he enjoys working with ice over more permanent materials, like wood. He appreciates the way the ice captures and reflects light and the way it transforms as it melts, glistening as it returns to its liquid form and ultimately, back to the earth.

While many professional sculptors now use CNC milling machines for most of their carving process, Whistler strives to achieve the same polished look and complex designs using only hand-operated tools. It’s hard work, but he’s up to the challenge and uses each opportunity to further develop his skills.

The Ice Festival has attracted many to our community in the month of January, each year we meet and look for ways to make the event more of a festival than an art show.

“I have used new tools and knowledge quite a bit this year,” said Whistler. “With the amount of logos requested this year, my goal was to make them bigger and taller while still using one block of ice for each sculpture. Many sculptures will be fused together onsite at each location. For this to work, each piece must be perfectly level and the weather must cooperate.”

New to the festival this year are a number of interactive ice sculptures. “The Ice Festival has attracted many to our community in the month of January, each year we meet and look for ways to make the event more of a festival than an art show,” said Whistler. “This year we have added an ice photo wall where you can get your picture taken through the ice wall, a 3 foot interactive ice chess set, and a hand-built wooden Skeeball machine where one can throw ice balls instead of Skeeballs and try your aim at sinking a bullseye.”

Carving so many sculptures is a big job for one person, but Whistler continues to rise to the challenge each year. “It’s awesome to have the opportunity to put on a unique display of art throughout downtown and give the community an opportunity to see something they may never have seen before with a medium that is very mesmerizing.”

Nineteen pre-carved ice sculptures will be on display throughout downtown from 12:00 p.m. to 6:00 p.m. on Saturday, January 15^th, each a unique design inspired by the sponsoring business or an important cause. Visitors can admire several on the Armory Lawn. In addition to the pieces carved in advance, Whistler will do a live carving on the Armory Lawn throughout the afternoon, sponsored by We Lov Pets.

I feel like we are so lucky to have this wonderful event in our backyard and our goal is to be on board and help this event grow!

“We Lov Pets had a sculpture last year at the Ice Festival and we were hooked!” said Adam Johnson, General Manager of We Lov Pets in Marietta. “I was absolutely blown away at the skill level of Tyson. I feel like we are so lucky to have this wonderful event in our backyard and our goal is to be on board and help this event grow!”

After Saturday, Whistler will be back to work, carving for a brand new Ice Festival taking place in Gallipolis, OH next month. Inspired by Marietta’s growing festival, Gallipolis contacted Whistler to have him assist in establishing a similar event in their community.

“We have many outside visitors come into town each year just for the festival,” said Whistler. “David Moore with Gallia-Vinton Educational Services Center from Gallipolis area enjoyed our show so much he wanted to bring an ice show to his home town for his community. We met this summer and discussed some options, and after a meeting with the board the event was set!”

The Gallipolis Ice Show will feature ten sculptures including one live sculpture demonstration on February 19th, 2022.

Clutch MOV is proud to be the official Media Sponsor of this year’s Marietta Ice Festival, and one of Tyson’s incredible sculptures! Head downtown this Saturday to see our ice sculpture, seen above as Tyson carves finishing touches, in front of our new shop at 152 Front Street. Tag your photos of this year’s Ice Festival with #livelovemov to share with us!

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Brewing Up Business in McConnelsville

Clutch MOV is proud to sponsor this year’s Mid-Ohio Valley Entrepreneur of the Year. Clutch MOV envisions a community where citizens can take risks on the promise that success would uplift the residents of our valley. Our artists, creators, innovators, and small business owners strive to build something new, better meet the needs of our community, and nurture the entrepreneurial spirit of our region. These entrepreneurs are on the edge, finding new ways to build, create, and serve. This year we received dozens of nominations for innovative, forward-thinking, community-building entrepreneurs from the Mid-Ohio Valley. The panel believed five individuals stood out for the impact they are making through their work. We are sharing their stories in this series.

Dean Ponchak had been thinking about starting a brewery in the back of his mind for some time. When he retired from the Ohio EPA at the relatively young age of 51, he knew he would need something to keep himself busy. “My wife Jennifer and two of my sons discussed the idea and decided to move forward. Lucky for us, the perfect building went up for sale shortly after our decision,” said Ponchak.

After two long years of renovations – and a whole lot of brewing – Old Bridge Brewing Company opened in McConnelsville in June of 2020. Located on the corner of West Main Street and North 3rd Street in view of the ‘old bridge,’ the brewery is housed in a two-story building that was an auto repair shop in its former life.

“This immediate area was lacking a place for people to gather and relax,” said Ponchak. “Breweries have a history of providing just that type of family-friendly atmosphere – and also tend to jumpstart other businesses along the way. Since we opened last year many customers have commented to us how they appreciate having a place to go to meet people and just kick back and relax.”

We had a vision, and through a lot of hard work by a lot of people, that vision has become a reality.

Ponchack is originally from the area, growing up on a farm halfway between McConnelsville and Beverly. He began brewing shortly after retiring in 2014, while also working at his wife’s construction company. When he was ready to expand, he purchased a brewing system from a brewery in Michigan, Fourth Street Brewing, and consulted with their brewer, Doug Beedy, who offered to help Dean set things up.

Old Bridge Brewing has both a 15-barrel system, which can make 465 gallons, as well as a half-barrel system, which makes only 15 gallons. This allows the brewery to experiment with small batches and perfect the process before moving varieties to the larger system. Last fall, less than a year since opening, Ponchak and his team submitted four brews to the Ohio Craft Brewers Cup. Of the four brews submitted, the three that placed were: Beernnormous in the Imperial Stout/Porter category, Bourbonormous in the Wood Barrel Aged over 8% ABV category and the Red as Reba in the Amber/Red Ale or Lager category.

On the weekends, it is common for the brewery to have a food truck parked in their lot and a patio full of people. As they serve only drinks, the Ponchaks have partnered with area food trucks and local restaurants to provide a variety of cuisine options for their patrons. Guests can have pizza delivered from nearby Maxwell’s, BBQ from Boondocks, or treats from MoCo’s Dip-n-Sip just across the alley, in addition to whatever delicious dishes are being served up by their featured food truck.

Ponchak appreciates being able to work for himself and see his vision through. “I enjoy being able to call the shots on how our business is operated, and then seeing the decisions that were made being put in place and working as planned,” he said. “We had a vision, and through a lot of hard work by a lot of people, that vision has become a reality.”

As a business owner, Ponchak says he never really ‘clocks out.’ “I’m at the brewery most every day for at least a few hours making sure that everything is cleaned and operational.”

On the one day a week the brewery is closed to customers, he brews – sometimes for 16 hours or more. “Even when I’m not at the brewery physically, I’m here mentally, thinking about how to manage all of the daily issues that come up.”

Since opening last June, Old Bridge Brewing Company has become a hub of activity in the community. In good weather, the garage doors are open and tables are full inside and out. Ponchak and his wife work closely with other area businesses, including their friends Dan and Amy Smith who own the newly renovated downtown bed & breakfast, The Inns at 8^th & Main, to cross promote and market to potential visitors.

With the uptick in working remotely, many people are looking to escape urban areas, and what better place to escape to than the Mid-Ohio Valley?

“We have customers at the brewery from all over Ohio, as well as from surrounding states. Having people travel to this area helps to show what a great place southeastern Ohio is to live and work,” said Ponchak. “With the uptick in working remotely, many people are looking to escape urban areas, and what better place to escape to than the Mid-Ohio Valley? I’m certain that several of our customers have decided to purchase property nearby to pursue that goal.”

Ponchak said it was truly a community effort to open the brewery and that he could not have done it without the help of friends and family. “There were many late nights and holidays spent completing tasks to keep the project on track,” he said. He appreciated the helpfulness of all of the regulatory agencies he worked with. “There was never a ‘roadblock’ we couldn’t work through.”

To those thinking about going out on their own, Ponchak said developing a business plan is one of the most important steps you can take. “Work with experts in whatever field you’re working in to make sure your business has a chance for success,” he said. “Do the groundwork first – don’t just start throwing money at your passion and hope that it succeeds as a business.”

Clearly, Ponchak’s hard work has paid off, but he still has big plans for the future evolution of the brewery. “Our next step is more extensive keg distribution as well as canning and bottling. After that, we intend to investigate the possibility of a second brewery either southeast or northeast of our current location.”

He said that being recognized as a finalist for Entrepreneur of the Year has already increased the brewery’s name recognition in and beyond the Mid-Ohio Valley. “This comes at a time when things are tight due to the restrictions we had to institute last year due to COVID-19 mandates,” he said. ““Being a finalist is quite an honor and completely unexpected.”

The 2021 MOV Entrepreneur of the Year will be publicly announced during a special program during the Mid-Ohio Valley Entrepreneurial Expo on September 23rd, 2021 hosted by Marietta College, following a panel discussion with all five finalists. Register today!

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Growing Healthy Foods to Nourish the Community and the Earth

Clutch MOV is proud to sponsor this year’s Mid-Ohio Valley Entrepreneur of the Year. Clutch MOV envisions a community where citizens can take risks on the promise that success would uplift the residents of our valley. Our artists, creators, innovators, and small business owners strive to build something new, better meet the needs of our community, and nurture the entrepreneurial spirit of our region. These entrepreneurs are on the edge, finding new ways to build, create, and serve. This year we received dozens of nominations for innovative, forward-thinking, community-building entrepreneurs from the Mid-Ohio Valley. The panel believed five individuals stood out for the impact they are making through their work. We are sharing their stories in this series.

Many people dream of leaving their high stress jobs behind and starting a new life in the country, but few actually take the leap. Eric and Kayla Gibson took that leap, and left their lucrative careers to start Sugar Butte Farms in Lowell, Ohio. Their innovative farming techniques and commitment to healthy, sustainable foods have resulted in a thriving business that continues to grow. The Gibsons had a successful business within the cheerleading community and are proud of the work they did to build a company. “We have always been ‘do it yourself’ people. We are innovators and like to utilize our own interests when building a career.“ When they realized they wouldn’t be part of the cheerleading world long-term, they turned to nutrition and focused on the foods their family was consuming.

The more they researched, the more convinced the Gibsons became that they needed to make a difference. “We learned about farming practices and food labeling that did not align with our beliefs. We are seeing documentaries and articles about tainted farming practices; It is painful, and it is turning people away from consuming meat products. Sometimes these conflicting sources have hidden agendas. As a result, we become afraid. When we learned about these farming practices, we became fearful too. But instead of reacting in anger and sadness, we felt the call to be proactive.”

We formed a farm that allows animals to express their primal characteristics and are fed the most nutritious diet possible.

The first step toward their new life was selling their belongings and moving to Lowell. The Gibsons built their own house, bought their first chickens, and began learning everything they could. They began with the basics of farming, learned from the best organic and sustainable farmers, then applied their own abilities and knowledge to developing a business farm. They suggest others learn from more experienced people when starting a business. “Seek out mentors to help you along the way and give yourself grace for the times you do not succeed and need more mentorship.”

A screen printing businesses in their garage was the primary source of income for a while, until the pandemic shut the country down and eliminated much of their screen printing orders. At the same time, people were suddenly cooking at home more frequently and becoming more interested in healthy food choices. The Gibsons then had to dip into their savings, because increased customers also meant the need for more livestock and equipment. They shared this advice to would-be entrepreneurs: “Carrying debt brings stress on your business from the beginning. Before you begin your business, build yourself a nest egg. Debt often results in cutting corners and when raising living creatures, we felt that was not acceptable.”

The farm itself is a labor of love, requiring long hours of physical work. The Gibsons and their young son Will perform every task in the Sugar Butte business, and their unique mission demands even more time and effort. They never use hormones or GMO feeds, and their supplemental feed is a custom organic mix. The meat chickens are moved to fresh grass every day using a specialized “chicken tractor” to provide them a clean, healthy, food-rich environment. The pigs are also moved, even through the woods, to allow them to grow more naturally. All the livestock is cared for in a personal, caring manner; in the spirit of transparency customers are welcome to visit the farm and see how the animals are raised.

The Gibsons’ method of farming has a positive impact that goes beyond the eggs and meat. “We formed a farm that allows animals to express their primal characteristics and are fed the most nutritious diet possible. Remarkably, it doesn’t stop there. We learned that our type of farming restores the earth. We sometimes joke and call ourselves “soil farmers.” Soil is more important than we ever realized. It is alive and it plays such an important role in our ecosystem. We have big plans to keep expanding our farm but bigger plans for keeping our earth alive and well. After all, our lives depend on it.”

We have not only built a farm with ethical practices but we have built awareness and better options for the community.

The Gibsons are very proud that their mission to provide healthy food for their own family has developed a loyal customer base that continues to expand. “We have not only built a farm with ethical practices but we have built awareness and better options for the community. This operation began as a way to control the products we feed our family – we had hoped other families would jump on board with our ‘experiment’ and they did!” Sugar Butte Farms sells at several farmers markets, at the farm, and through scheduled “meet-ups” at various sites. They are seeing a growing number of people eagerly waiting for the opportunity to try their products.

That customer base is the most rewarding part of the Gibons’ journey. They love to hear the stories and testimonials from their supporters. “Our customers and supporters have placed their resources and trust in us. They have made the extra effort to forego the convenience of the grocery store and seek out our farm, our meet-ups, and market appearances. They are finding us for the health of their family and peace of mind of knowing everything about their food and how it is part of restoring the earth. Having the direct source to sale relationship in a business we own is not only motivational but it also demands that we grow and keep these families nourished.”

Because sustainable, healthy food is not usually the least expensive option, part of the Gibsons’ role is to educate people about the difference. “Initially, we were on a mission to nourish the MOV and help create a healthier community. That was our number one goal. We quickly learned that this mission seemed a bit critical or intimidating to some and that people value our operation in a couple of different ways. Some prefer the humane management and practices we use. Many are fans of the rich flavor and satisfying texture of our meat. Others appreciate the restoration of the soil. All those aspects are important to our customers, so we’ve made them equal parts of our own mission.”

If there’s one thing the Gibsons wish more people knew about Sugar Butte Farms, it’s how much strength is required to run the business. The daily operation takes a toll not only mentally and emotionally, but mostly physically. Each delicious cut of meat has a story behind it, of the hard work and labor that went into producing it.

“We take a physical beating day after day and it is essential that we become stronger. Not just physically, but mentally! We drag feeders and waterers through the woods. We cut down trees, drag brush and stack huge logs to cut paddocks. We have no option other than to be strong. There are days that we do this in the snow and ice and other days in the dead of the heat. Sometimes our body physically gives out on us before the work is done. Then it becomes a mental game. We draw from our past and become each other’s cheerleader (yes, we met in the cheerleading world!) We push for these awesome creatures who work hard and give their life for us!”

I may not be able to use a chainsaw and clear out our biggest trees but I have learned to modify my physical capabilities so that I play an essential role on the farm.

Being a finalist for Entrepreneur of the Year is an opportunity for the Gibsons to share their story and shine a light on farming. Kayla wants other women to know that the lifestyle isn’t just for men. “The way we farm requires an instinctually nurturing production model. I was born with it and I fit the part. I may not be able to use a chainsaw and clear out our biggest trees but I have learned to modify my physical capabilities so that I play an essential role on the farm.”

The Gibsons also want to refute the claim that one cannot earn a living as a farmer. They explain that our culture sometimes thinks of farmers simply doing their job because they love it and it may be all they know. “We do love it but we are also smart business people. We are well aware that we will not be here in five years if we do not focus on the economics behind our operation. We only publicly share the fun stuff such as pig moves and the baby chicks in the brooder. What our supporters don’t see is that we have numerous spreadsheets, growth charts, feed to carcass ratios, profits, reinvestments, and amortization of shelters. At the end of the day this is a career for us and we will treat it as such.”

Eric and Kayla Gibson are determined to uphold their mission of raising healthy, happy animals to provide sustainable quality foods for their community. Through hard work, education and the testimonials of satisfied customers, Sugar Butte Farms is growing to be a thriving business that will continue offering healthy options while enriching the very earth that feeds it.

The 2021 MOV Entrepreneur of the Year will be publicly announced during a special program during the Mid-Ohio Valley Entrepreneurial Expo on September 23rd, 2021 hosted by Marietta College, following a panel discussion with all five finalists. Register today!

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Beating the Odds to Follow the American Dream

Clutch MOV is proud to sponsor this year’s Mid-Ohio Valley Entrepreneur of the Year. Clutch MOV envisions a community where citizens can take risks on the promise that success would uplift the residents of our valley. Our artists, creators, innovators, and small business owners strive to build something new, better meet the needs of our community, and nurture the entrepreneurial spirit of our region. These entrepreneurs are on the edge, finding new ways to build, create, and serve. This year we received dozens of nominations for innovative, forward-thinking, community-building entrepreneurs from the Mid-Ohio Valley. The panel believed five individuals stood out for the impact they are making through their work. We are sharing their stories in this series.

Sebastian Cruells’ life journey is the epitome of the American Dream, a dream that became a reality when he and his wife Whitney opened 740 Social in downtown Marietta. Cruells entered the United States without speaking English and started bussing tables and mopping floors in New York City’s Little Italy district. He worked hard to improve his situation while studying English, and learned the restaurant business and the skills necessary to succeed. Moving from busboy to food runner to server to bartender, Cruells finally became a manager at a busy restaurant. When he and wife Whitney moved to the Mid-Ohio Valley and considered the possibility of opening their own restaurant, he knew he was ready.

“I’ve spent over twenty years in the restaurant industry, in almost every ‘front of house’ position possible. Seeing the business from so many aspects, I knew I could create something exciting for the area, using all the tricks and tips I’ve picked up along the way.”

For several years, the couple would follow any leads for buildings that were for sale or lease. None of those spaces were quite right, until they looked at 181 Front Street (former home of Jimbo’s Bar). Cruells’ gift of seeing possibility where others might see obstacles was the first step toward achieving his dream. The amount of renovation needed versus their budget was daunting, but Cruells was optimistic and determined. And when asked what advice he would offer to would-be entrepreneurs, he shares from experience.

Don’t be afraid of the next step. If it doesn’t work, it doesn’t work – but if it does?…Amazing.

“You have to believe in what you’re doing, because you are going to have to fight for your idea. Don’t be afraid of going for it,” he said. “There is no manual, but if you’re willing to look a little silly asking questions you will usually find twenty people willing to help you answer them. I never in a million years thought a bank would give us money to open a restaurant. Our motto was ‘Let’s take it as far as we can, one step at a time.’ We thought the building owner would laugh at our offer, but they accepted, we thought the Small Business Development Center would tell us our numbers weren’t feasible – they helped us tweak them. We thought a bank would slam the door in our face, they didn’t. Don’t be afraid of the next step. If it doesn’t work, it doesn’t work – but if it does?…Amazing.”

The couple’s vision for the restaurant was unique and perfectly suited for the newly renovated space. Cruells explained that although the Mid-Ohio Valley has many excellent restaurants, he and Whitney often found themselves having to choose between fine dining or bar style food. They didn’t see many places that offered outstanding food, good service, and a price point that enabled diners to return regularly. Cruells was adamant about creating a menu that offered special food but not priced so that people thought it was only for special occasions.

The result of that vision is a speakeasy style space, with warm brick walls and flickering lights. The restaurant offers several ways to enjoy the dining experience, from the cozy lounge to the bar to the outdoor dining room. Cruells took every aspect into consideration – including the volume and type of music to the presentation of the food – to ensure a pleasurable meal. He feels he’s achieved success “if the guest leaves feeling wonderful, but can’t quite pinpoint why.”

The story of 740 Social’s success is not complete without including the very difficult chapter of the 2020 pandemic. The restaurant was scheduled to open April 1st and all the hiring was completed the same week the world realized the crisis was going to worsen before it got better. Across the country, restaurants were forced to shut their doors and many owners were facing the possibility of losing their businesses. Instead of panicking, Cruells took a proactive approach. He created a Facebook page to engage his new employees and keep them updated. He researched best practices for the restaurant business and implemented ideas such as moveable plexiglass shields and safer floor plans.

The guests would never know or see it, but it helped his team perform better and happier, which made it worthwhile to him.

When restaurants were permitted to open again with restrictions, Cruells faced a new challenge: the community support was so overwhelming the mandated capacity couldn’t accommodate the increased guests. The kitchen staff was struggling with space and prepping obstacles, so Cruells remodeled the storefront next door into a prep kitchen. According to Whitney, “The project entailed a top to bottom, floor and wall makeover that he managed to do in the wee morning hours or late night after work. The guests would never know or see it, but it helped his team perform better and happier, which made it worthwhile to him.”

In the short time since it opened, 740 Social has proven to be a great asset to downtown Marietta. And that is exactly what Cruells had envisioned. “Restaurants are the makers of memories. Special life events, like birthdays, anniversaries, retirements…all get celebrated in restaurants,” he said. “Our goal was to be a fun, upbeat environment for people to get together. We specifically bought large party tables so guests would always know 740 was a spot where large groups could get together to be social.”

Cruells said it was very ironic that 740 Social would come to life during the dawn of Social Distancing. “If the pandemic has taught us anything, it’s that we need each other. Humans are social creatures, and we want to be the place where people feel welcome and comfortable to connect and celebrate each other. Our hope is that being a destination downtown brings more foot traffic to the area, and that more people get to see how quaint and fun downtown Marietta is.”

Not content to rest on their success, the couple continues to make improvements to enhance their guests’ experience. They added an outdoor beer garden with giant games and recently created a satellite outdoor bar outfitted from a recycled shipping container.

Cruells says that seeing his vision come to fruition is the rewarding part of being an entrepreneur. “Working for other people you can give input and advice, but you don’t have the final say of whether something happens or not. Working for yourself, you take all the risk, but the outcome is so much more rewarding when it turns out how you pictured it in your head.”

We have to work hard at making sure we get family time and don’t let the restaurant consume every moment.

And according to Whitney, Cruells manages to balance his vision with his personal life. With three young children, he often sacrificed sleep and personal time but always found a way to be present for his family. For the Cruells, their business is truly a family business.

“Whitney and I have worked together since 2008 and have long since figured out our dynamic, but opening a restaurant with three small children during a pandemic, with schools being open and closed was extremely challenging. Trying to find a work life balance is difficult for any working parent, but it can be extra challenging when both parents are trying to keep life as normal as possible for the family while trying to launch a restaurant from scratch during a pandemic. We have to work hard at making sure we get family time and don’t let the restaurant consume every moment.”

When asked what he wishes more people knew about his story, Cruells is quick to answer. “That YouTube and babies really make things easier! When we started this journey, we literally walked from city building to city building with our adorable baby girl Jojo on our hips bombarding officials with questions and collecting endless amounts of paperwork. She broke a lot of ice for us, and people couldn’t have been nicer or more willing to help,” he said. “Whether it was just the awesomeness of Marietta government officials or Jojo, we’ll never know. Also, people are really blown away if they haven’t seen the space since it was Jimbo’s. It was nearly all cosmetic renovations, and I literally YouTube-d hundreds of hours of flooring, painting styles, just about anything you can think of. You can learn how to do anything on YouTube!”

Cruells has been an active supporter of the Marietta community, donating to causes such as Save Harmar Bridge and Marietta Main Street. He is determined to be a good neighbor and helps promote his fellow business owners. He says that if he wins Entrepreneur of the Year, it would be a bit daunting but he knows the recognition would help more people learn about 740 Social. And he believes that his success would benefit Marietta in general.

“My hope is to create a high volume restaurant that will bring people to Front Street, bringing business to the shops and other restaurants as well. We think that each businesses’ individual success creates success for the area, and in a small downtown setting like ours, we have to be committed to each other’s success.”

The 2021 MOV Entrepreneur of the Year will be publicly announced during a special program during the Mid-Ohio Valley Entrepreneurial Expo on September 23rd, 2021 hosted by Marietta College, following a panel discussion with all five finalists. Register today!

The post Sebastian Cruells appeared first on Clutch MOV.

Growing a Business with Kindness, Creativity, and Grace

Clutch MOV is proud to sponsor this year’s Mid-Ohio Valley Entrepreneur of the Year. Clutch MOV envisions a community where citizens can take risks on the promise that success would uplift the residents of our valley. Our artists, creators, innovators, and small business owners strive to build something new, better meet the needs of our community, and nurture the entrepreneurial spirit of our region. These entrepreneurs are on the edge, finding new ways to build, create, and serve. This year we received dozens of nominations for innovative, forward-thinking, community-building entrepreneurs from the Mid-Ohio Valley. The panel believed five individuals stood out for the impact they are making through their work. We are sharing their stories in this series.

Madeson Witkosky Barr learned to love plants from an early age, growing up in the family business her father started in 1976. Scots Landscape was known for its eleven-acre nursery and garden center, providing home-grown plants and landscaping for any style and budget. When the time came for Barr to attend college, her parents encouraged her to expand her horizons and she earned her Bachelors Degree in Communication Studies at Marietta College. She considered a career in healthcare administration, but instead decided to return to her home and the family business she loved.

While she appreciated and loved the business her family had begun, Barr was eager to implement her own ideas for the retail division of Scots. In 2016, she became manager of the store and took the thriving garden center to an even higher level of success. She expanded the gift shop to include unique gifts and collectibles, creating dynamic displays in the loft and showcasing local artisans. The combination of handmade items and fun merchandise resulted in record daily retail sales and increased customer traffic.

“Expanding our services meant creating more diversity in our store to help draw in a larger scope of customers,” Barr said. “We wanted our space to be more of a destination where our community can make memories and truly enjoy this space with their loved ones.”

The most rewarding part of being an entrepreneur is the amount of interaction and engagement I have with our community.

With the addition of Sugar Grove, Scots has certainly become a destination for many people. The retro style Sweet Shoppe serves up delectable baked goods and ice cream treats in a comfortable space that invites customers to slow down and relax. In addition to the Gift Loft and Sugar Grove, Barr is rightfully proud of the Marketplace on the main level of the business. The displays are filled with fresh produce from local and regional growers, specialty items and quality packaged foods. And she is often on site, greeting customers with a warm welcome as if they were friends invited into her home.

As most entrepreneurs know, owning or running a business requires the ability to balance all the various facets of that business, and Barr acknowledges that Scots’ diversity makes her job challenging. But she is quick to add that the rewards of entrepreneurship are great.

“The most rewarding part of being an entrepreneur is the amount of interaction and engagement I have with our community,” she said. “Working with the staff can also be rewarding as I watch others grow and develop. Most of our spring/summer staff are college students, so knowing that this can be a foundation for them to start their work history can be extremely fulfilling to experience as we love on them and work hand and hand with them. Overall, the relationships that are formed are priceless!”

In 2020, the COVID-19 pandemic created difficult challenges for any business owner and Scots was no exception. When they should have been enjoying the busiest season of the year, they were forced to temporarily close their doors. However, under Barr’s management, the business not only pivoted but found ways to excel.

“When we closed our doors, we modified our event retail business to only curbside availability and offered all of our products through curbside service,” said Barr. “We’re thankful that our customers trusted us to pick out their garden seeds, flowers, and other supplies while using our modified services.”

I truly try to lead with compassion and kindness, so I hope our community feels loved and cared for when they step into our store.

Despite the obstacles the pandemic presented, Barr and her team made the best of the situation. “The decision to close was a difficult one, one we did not want to make. We understood the frustration of our store being closed. We missed our customers and we missed our Scots Team,” she said. “We made the decision to close our doors to protect our community, but we did not choose to give up. We gave it our best and we’re thankful to the people in our community that were patient and kind to us throughout the process.”

That community support inspired Barr and her family to support their fellow small business owners in turn. They bought and ate local as often as possible, promoted other businesses on social media, and reached out to fellow business owners to offer encouragement.

That spirit of kindness and community engagement has earned Barr the recognition and admiration from customers and fellow business people alike. And that aligns with her mission to create a positive space where everyone feels welcome.

“Building relationships with our customers holds a high value to us. I truly try to lead with compassion and kindness, so I hope our community feels loved and cared for when they step into our store.” Her philanthropy extends to charity, and her nominator wrote that Barr has raised funds for the Humane Society, Strecker Cancer Center and United Way.

If there is one thing Barr would like more people to know, it’s that Scots is truly a family-run business. “I have over ten family members that work for the company. We work around the clock, most weeks seven days a week to provide the best for our community.”

Despite the hard work and long hours, she is quick to encourage others who may consider following their own dream.

It’s okay to lean on others because we cannot do everything alone.

“Go for it! Do not limit yourself, because with hard work all things are possible. The good always outweighs the bad, so remember that when times are difficult. It’s okay to lean on others because we cannot do everything alone. Step out in faith!”

If she is named the 2021 MOV Entrepreneur of the Year, Barr said she would be overjoyed and honored to have her work recognized. And not surprisingly, she thinks first of her community when considering the possibility.

“I would like to further my partnerships with fellow business leaders, local businesses, and local organizations that help make a difference in our community.”

The 2021 MOV Entrepreneur of the Year will be publicly announced during a special program during the Mid-Ohio Valley Entrepreneurial Expo on September 23rd, 2021 hosted by Marietta College, following a panel discussion with all five finalists. Register today!

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A Serial Entrepreneur on a Mission to Make the MOV a Better Place

Clutch MOV is proud to sponsor this year’s Mid-Ohio Valley Entrepreneur of the Year. Clutch MOV envisions a community where citizens can take risks on the promise that success would uplift the residents of our valley. Our artists, creators, innovators, and small business owners strive to build something new, better meet the needs of our community, and nurture the entrepreneurial spirit of our region. These entrepreneurs are on the edge, finding new ways to build, create, and serve. This year we received dozens of nominations for innovative, forward-thinking, community-building entrepreneurs from the Mid-Ohio Valley. The panel believed five individuals stood out for the impact they are making through their work. We are sharing their stories in this series.

William “Zak” Huffman knew he was destined to be self-employed at a very young age. As a child, when asked what he wanted to be when he grew up, he confidently answered “a successful businessman.” Now, Huffman is a serial entrepreneur and the successful owner of not one, not two, but six local businesses in the Mid-Ohio Valley. His current businesses include White Oak Property Research, The Cocktail Bar (formerly The Coffee Bar), Warrior Fitness Facility, the Huffman Company, a music studio and he is in the process of opening Nancy Huffman Stables in his hometown of Barlow.

Huffman’s parents inspired his dream of being self-employed for as long as he can remember. “My parents have always been very entrepreneurial minded. Although they never had a successful brick and mortar business, I remember them always have great ideas and hustling every day,” he said. “I wasn’t sure what business I would start, because as a kid you have so many passions. Little did I know as an adult I’d still have those same passions that I could weave into a business.”

Huffman said there is not one business he owns that does not have a lifetime passion attached to it. “I was always told to focus on one thing but I am not wired that way,” he said. “This community just has too much potential to sit back and hope somebody starts a business I wish was in town. If someone isn’t willing to fill a void and it’s a service I would love to see, I’ll take that challenge and dive head first and educate myself, put a plan together and execute.”

Nobody around me seemed very motivated, so I took the reins.

Of his entrepreneurial pursuits, he is most passionate about The Cocktail Bar and what it brings to downtown Parkersburg. Growing up in the area, Huffman said all he ever knew were chain restaurants. When he began to travel as an adult, he visited restaurants that had an ambiance that was as exciting as the food itself.

“It really impacted me,” he said. “When I saw that level of service in larger cities I just couldn’t believe it. I thought why in the world is there not a bar like this in Parkersburg? Nobody around me seemed very motivated, so I took the reins.”

The Cocktail Bar (TCB) started out as The Coffee Bar. Looking back, Huffman said it was a hilariously rocky transition. “But being an entrepreneur isn’t about knowing everything. It’s about learning and growing.”

“We had so many guests come in at 7:00 pm for coffee, even folks who were not big coffee drinkers, simply because they loved the chill ambiance and inclusive community,” he said. Customers expressed a vision of coffee during the day, cocktails at night, and Huffman gave it a trial run. “Our sales goals are to increase 10% a year. The first year of being a cocktail bar, our sales jumped 200%.”

Huffman views The Cocktail Bar as an extension of his family and his home. “When I walk in, I don’t feel like I’m at work. I feel like I’m in a formal dining room of my home, throwing a dinner party with my favorite people every night. When people get upset (which is an inevitable aspect of owning a restaurant) they can be quite harsh when you’ve put your heart and soul into a place. If you really have your heart in it, it feels personal. But you just have to remind yourself that people forget a local business is someone’s entire dream and often their life savings. It’s not store #502 from a chain.”

The most rewarding aspect of being a business owner for Huffman is the flexibility, opportunity to dream, and the ability to adjust based on the community and customers’ needs.

When I decide to do something, I want to do it to the best possible version.

“Myself, I’m not huge into trivia,” he said. “But, the community is, so that’s what we offer each week. And when I decide to do something, I want to do it to the best possible version. I so often hear people say ‘you don’t have to go overboard, it’s a small town, we don’t expect that much’ – but that’s not how I’m wired. So, after just a couple of years, we have been named the #5 best trivia in the state of West Virginia. That’s an example of how I like to run my business – especially one as personal and reflective of myself and my personality as TCB is.”

Like many small business owners, Huffman faces the challenge of never being ‘off the clock.’ Whether it’s scrolling through TikTok for event inspiration or reading up on the latest employee training techniques, his mind always drifts back to business. Usually though, it fuels his excitement.

Huffman also finds making tough calls when it comes to staffing a challenge. As someone who struggled in school, he emphasizes with those who learn differently from others. “For most of my childhood and teenage years, I really thought I was not a smart person and would struggle my whole life. I’ve always loved animals and wanted to be a vet,” he said. “I remember when my teacher pulled me aside and told me most kids who can’t keep up in public school don’t go to college, let alone become a vet and I should consider looking into being a veterinary assistant instead.”

This really shaped Huffman and still affects his daily interactions with staff. “I have never met a dumb person in my life. We all have different types of intelligence and have unique skill sets that the next person may not have. I can make a much longer list of things I cannot do than of a list of what I can do,” he said. “Obviously with good management, you find the role that’s best suited for each strength and weakness of your entire staff, but in the fast paced restaurant scene where staff must be quick as a whip on their feet, the position isn’t for everyone.”

“I know a lot of people enjoy being seen as the boss and may even boast of how they went about firing someone, but I’ve never enjoyed it one time,” Huffman said. “I always stress that just because their skills and intelligence didn’t line up with the restaurant industry, doesn’t mean they aren’t capable of excelling in a different field.”

People WILL support you if you treat them right. Patrons are friends, not just sales.

To those thinking about taking the leap into entrepreneurship, Huffman says he wants you to know that you are not alone, that there are lots of folks just like you who want an amazing business or idea executed in this area. “People WILL support you if you treat them right. Patrons are friends, not just sales. Give the area a chance and take the risk! Our community is so supportive.”

He also believes in admitting your weaknesses and reaching out to others for advice when you need it. “I’ve found in our town, most people are out to help the next person. I could have saved so much time and money reaching out to others years ago,” he said. “I think there’s a stigma to ask ‘competitors’ for help but honestly, they aren’t competitors, they’re people just like you and me trying to feed their families and add to the community.”

Huffman approaches business from an abundance mentality. He said he’s often asked what he would do if another bar came downtown. “I’d be the first one there to support them and partner with them,” he said. “The more business downtown has, the more foot traffic we have, which leads to more sales which leads to the ultimate goal of taking care of my daughter which is what’s it all about at the end of the day.”

The impact TCB has had on downtown is catalytic. When The Coffee Bar first opened, the shop was slammed with downtown employees wanting to grab a cup of coffee on their way in to work, a clear indication that they were meeting a need. TCB also became a destination as their reputation grew.

“The amount of customers that come to downtown for ‘the first time in years’ just to come see us is astonishing,” Huffman said, attributing their location near the beautiful Blennerhassett Hotel as a definite plus.

As the business has evolved over the years, TCB continued to meet the community’s needs through providing nighttime activities and a comfortable ‘third space.’ And Huffman’s investment has spurred others to follow, adding to the vibrancy of downtown Parkersburg. His proof of concept gave others the confidence to take that first step. Even still, Huffman is far from finished.

“TCB has just begun. We haven’t ‘arrived.’ We are still becoming. But being a finalist of an award that has become so incredibly respected in this area has really given me the confidence and credibility. I have so much I’d like to work on with the city of Parkersburg about turning downtown around, and I truly feel this nomination has helped me be heard.”

The 2021 MOV Entrepreneur of the Year will be publicly announced during a special program during the Mid-Ohio Valley Entrepreneurial Expo on September 23rd, 2021 hosted by Marietta College, following a panel discussion with all five finalists. Register today!

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Rosie’s Fenton Art Glass Collectors Honor Fenton Artist Dave Fetty

It has been estimated that at least 80% of Mid-Ohio Valley residents have either worked for, had family who worked for, or knows someone who worked for Fenton Art Glass over the years. Only a handful can claim the title of having worked for the Fenton Art Glass company for more than 40 years, but glass blower and artist Dave Fetty proudly receives that accolade, having worked at the glass company for more than 47 years.

Dave started in the glass blowing business at the Blenko Glass Company in Milton, WV when he was just nineteen years old. After a few years of learning the ropes, he was laid off from Blenko and came to work for the Fenton family in 1965. Dave stated that upon pulling up to the Fenton building he “decided that this would be a good place to retire from.”  

Over the years, he has developed various designs, signature pieces, and pieces created by freehand artistry, meaning that they were not formed using a previously created glass mold. His signature design, Hanging Hearts, is easily one of the most recognizable designs Fetty has ever created. With the success of the Hanging Hearts design, Vice President of the company Tom Fenton even nicknamed Dave “The King of Hearts.” 

When asked if he had a favorite piece he had ever created, Fetty couldn’t choose just one. “My favorite piece is always the one I am making at the time.”  Though Dave officially retired from the Fenton Art Glass Company in 1998, he has maintained his relationship with the company, returning to design and create custom pieces and special editions for collector’s groups. These days Dave Fetty can be found showing off his talent at Henderson Hall and participating in various collector’s events.

One of those events was held July 28 at the Parkview House on Front Street, Marietta. The event was put together by the Rosie’s Fenton Art Glass Collectors Group as part of a weeklong celebration of all things Fenton Art Glass and most importantly to honor Dave Fetty himself. Unofficially, this day was designated as Dave Fetty Day, and the celebration was attended by former coworkers, artists and local fans of Fetty’s work.

In the words of the leader of the Rosie’s Collector’s Group, Heidi Brown, “ Dave Fetty is the best contemporary glass blower of our time.” Though the group holds a reunion of sorts each year, this year was more special than in years past. In the end of 2020, Dave was diagnosed with COVID-19. He struggled, but ultimately, he fought his way through it, and even returned to glass blowing within just a few months of his recovery. Dave said the he was able to beat COVID-19 by trusting in his faith and that “all the credit goes to God for bringing me through it. I had to just remain strong in my faith, and I did.”

In honor of Fetty and the obstacles he has overcome in recent years, as well as his incredible career in glass artistry, the members of Rosie’s collector group had a dinner, as well as a reception for Dave, where they presented him with a hand drawn portrait featuring various elements of his career. The drawing was created by former Fenton artist and member of the Rosie’s Collector’s Group, Becca Worstell. Becca is a local artist who currently creates unique pieces commissioned specifically for a buyer or an event. Becca currently uses sketching, acrylic paint and glass in her work, and has art on display at the Grand Central Mall.

There is something magical about being able to not only meet, but to sit and visit with local artists, especially artists with such a far reaching base of admirers. The Mid-Ohio Valley is fortunate to be able to remain the home of the Fenton Art Glass Company, and even though the building has closed, the artistry still stands strong and has provided a platform for former Fenton artists to continue practicing and producing their own work. Fenton Art Glass is a legacy that stretches clear across the country, and the artists that have worked there over the years, are the pillars that keep the legacy alive.

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She stepped out into the dark and thrust her beaming, skull-shaped lantern into the air. The light spilled onto her silhouette which was clothed in swishing black fabrics and dark velvets that complemented the eeriness of her stories. Her trademark dark, straight locks framed her face as she gave instructions to follow closely on the tour. Quickly, her boots turned and clicked away out of the lobby of the hotel and up Market street, a group of people trailed behind listening, rapt, as she led them through the haunted streets of Parkersburg. 

“The aficionado of all ghoulish things in the MOV. Her storytelling abilities were unparalleled. I went on the Haunted Parkersburg tours every year since I was a teenager. Even when I lived away, I would come home around Halloween and make it a point to go. The way that she intertwined folklore and local history was captivating. I learned something new every time, including this past year, nearly two decades later,” Parkersburg resident Caci Bailey said.

So, in the perfect tribute to Susan Sheppard’s brilliant life, the Mid-Ohio Valley gathered together for a final time to make the walk to Riverview Cemetery. They honored her by dressing in the same swishing, gauzy fabrics that were her style, making art, and walking a route with which she was all too familiar. 

“Susan was, and still is, a well-respected icon in the Mid-Ohio Valley. The celebration turnout showed how many lives she had touched throughout the years and how she used her gifts to help others,” said Rebecca Rhodes, Parkersburg resident and attendee. “It’s fitting Susan be honored with a New Orlean’s parade. She believed in life and spirit after death. The celebration was confirmation that her legacy will live on and she will continue to impact the lives of the community.”

The magic she packed into her time is a gift to me, to everyone who loved her, and to her beloved West Virginia. I will forever be proud to be her daughter.

Scarlet Sheppard

The parade was meant to celebrate a life well lived, and while mourning occurred, Susan’s life and her patronage of the arts was the forefront of the event. Rhodes described the event and its participants as jubilant as they walked through downtown. Individuals were taking part in the sacred art of smudging, some wore Day of the Dead sugar skull masks and traditional Hispanic music was playing with the accompaniment of drums and tambourines. 

“My mother’s life was not just mine to participate in: it was hers to live. And, wow, did she! This moment feels tragic. But, as my mom would tell you, the real tragedy would be living one hundred years as an inauthentic version of ourselves. The magic she packed into her time is a gift to me, to everyone who loved her, and to her beloved West Virginia. I will forever be proud to be her daughter,” Scarlet Sheppard, Susan’s daughter, said.

Susan’s legacy is carried on through her daughter, who not only bears a striking resemblance to Susan, but shares her love of arts, laughter, and making space for people who might not fit in anywhere else.

“Of all the moms I could have gotten, how lucky I feel to have gotten mine. Almost thirty years spent with her does not seem like nearly enough. Not enough stories, not enough wild laughter, not enough kisses. But I doubt anyone feels they get enough time with their mothers,” Scarlet said.

Susan’s love of all things different and “weird” not only extended into the paranormal, but for people as well. Dozens of Facebook tributes to her described her as someone who made space for those who felt that they had space nowhere else – some who encouraged others to live their lives exactly as they felt called to do. 

Susan gave the wanderers, the artists, the poets, the sensitives and weirdos one last space to remind them, they too are magical.

Andi Roberts

“Honestly, the day was a bit surreal. It was hard to believe that Susan wasn’t there because her spirit there was just so very strong. We all move in these communities that intersect and intertwine the different parts of our lives and it was fascinating to see so many different people gather – to see how once again, Susan gave the wanderers, the artists, the poets, the sensitives and weirdos one last space to remind them, they too are magical,” local photographer Andi Roberts said. “Susan created a community for people who felt like they did not belong anywhere else.”

Although the parade was joyful and vibrant, the gravity of the situation was not lost on participants who were simultaneously grieving while using the processional as a form of catharsis.

“It was sad seeing her family and close loved ones, still moving in disbelief or fueled by the energy that the death of a loved one temporarily brings. But it was also moving to see Susan be honored in a way that was so fitting. I thought to myself and heard over and over again, ‘She would have loved this,’” Roberts said. “I don’t think I would be too far off base if I suggested that to the people who loved her for the icon she was, the parade was the only proper way to send off their Queen,” Roberts said.

For Susan’s family, the symbolism of the parade was a gift to the community who loved her so. Not only did they choose to share a private moment of grief, but they did it in a way that offered comfort and calmness to many who were feeling lost.

“It’s not lost on me how incredibly generous they were to share their grief and mourning with the larger community. I Imagine, for Scarlet, and those in her inner personal circle that Sunday’s event was about authenticity and the need to truly honor who she was not just in their hearts, but in the heart of the community” Roberts said.

Led by Scarlet, who affixed a Mothman patch on her denim jacket as a tribute to her mom, the parade moved up Market Street. Roberts chose to photograph the crowd from an angle that showed the true size of the procession. 

“Seeing the group snake through Susan’s old stomping grounds, but with Scarlet at the helm brought up a string of emotions that ranged from grief to pride. Susan was always so proud of Scarlet and Sunday would have been no different,” Roberts said.

Once the group made their way to the cemetery, the group paid their final respects to a woman who had given so much. Wreaths, flowers, art and more piled beneath her photo as Scarlet hung her signature black top hat on the fence. While Susan may be gone, her memory, spirit and stories will live on in all who walked for her that day. 

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The Bread Garage: A Labor of Love

While the smell of fresh baked bread is one of life’s simpler joys, the act of bread making is anything but. A blend of artistry and exact science, the practice can take years to master and is not for the faint of heart. For Chris and Tracee Pfeiffer, owners of The Bread Garage in Marietta, baking is a true labor of love in every sense of the phrase.

Many remember when The Bread Garage first began selling at the River City Farmers Market ten years ago, their loaves of bread in their signature stamped brown paper bags. After selling for a few years in Marietta, the couple met Matt Curtis (or, Matt the Baker as Chris often called him) who began to bake with The Bread Garage, and wanted to try selling in the Athens market.

“So he moved it over to Athens for about six months or so but wanted to come back to Marietta,” Chris said. “He came back, we baked here for another few months and then life just got crazy. We had to stop for a while.”

Now, seven years later, Chris and Tracee are back to baking and the community didn’t let them skip a beat. Hype was high when Chris made the announcement on Facebook that he’d be returning to the River City Farmers Market in January, currently located on Butler Street in the heart of downtown. For months, local bread enthusiasts had watched the family share teasers of test bakes and small batch recipes on social media. Finally, here was their opportunity to taste for themselves.

Loyal customers braved below-freezing temperatures and snow flurries to line up for fresh loaves, baguettes, and of course, Tracee’s prized pastries. Selling out in under an hour, the Pfeiffers came back with more the following week, only to sell out just as fast. Each week they stretched their baking capacity, each week they sold out in record time.

Things are still crazy for the Pfeiffer family – but they decided to embrace it and go all in.

An art and a science

The retain heat oven in The Bread Garage (yes, it’s really a garage) will reach temps between 900 and 1000 degrees while heating up for a long day of baking. When Chris takes the temperature inside the oven Friday afternoon, the thermometer reads 931 an inch below the roof. According to Chris, who meticulously tracks each step of the process, this is just right.

“You know you’ve married the right woman when you come home and say, ‘Honey, I’m selling my motorcycle and I’m turning the garage into a bakery,’ and all she said was ‘Ok,’” he said, peering into the oven’s small window.

Built in 2011, the oven is 12,000 lbs of refractory brick. On Friday mornings, the oven is lit and filled with heat. As the fire dies down, the bricks absorb and retain the heat. “Then you bake in it. There’s no fire, you’re baking from all of the radiant heat that’s left over,” said Chris. “So that’s why your first loaves are going in at 700 degrees, and then your last loaves go in at 450 or so.

Chris carries a schedule that maps out the day of baking. To ensure their offerings are as fresh as can be for Saturday’s market, everything is baked on Friday, with loaves going in Friday evening and Tracee baking croissants in the early morning hours before dawn.

With the addition of pastries, the baking has expanded from the garage into the family kitchen. On Friday afternoon, Tracee and Zuly Marquez, a dear friend of Chris and Tracee’s daughter, Emma, are in the kitchen preparing butter for the next batch of croissants. In the corner of the kitchen, near a cooler filled with only butter, stands the latest addition: a sheeter. Revealed during an uncrating video earlier that week, the machine aids in the dough laminating process – aid that Tracee said she greatly appreciates. “My arms are going to be happy tonight!’

Then Saturday comes, and we’re all excited because we’ve gone to the market and people are great.

Baking itself is hard work, but to keep up with the increased demand, the Pfeiffer family has been putting in the extra hours. Fridays are typically 18-20 hour days for The Bread Garage team, which includes Chris and Tracee, their son Ben, Zuly, and their niece Isabella DeAngelo, who pitched in to get the Bread Garage restarted this year. Isabella isn’t present during our visit. “She’s playing basketball at Parkersburg Catholic so she hasn’t been available for a few weeks,” he said. “We’re looking forward to getting her back in the kitchen!”

Watching Tracee and Zuly work, it’s clear that this enterprise is a rewarding one, despite the long hours. “Usually by eight o’clock on Friday, we’re like ‘what are we even doing, this is stupid, this is dumb, I quit’. Every single week,” said Chris. “And then Saturday comes, and we’re all excited because we’ve gone to the market and people are great.”

And then, the cycle repeats. With the launch of online ordering, there’s an even greater level of commitment. Whereas before, if a batch didn’t come out (or heaven forbid, burned), they might simply bring less to the market. Now, they feel the pressure of fulfilling orders on top of making sure they have enough available for sale Saturday morning.

But the burden is made bearable when shared among family. “Doing what I love alongside the woman that I love is an amazing experience,” said Chris. “Hopefully, we’re teaching our children, Emma and Benjamin, how to work together, how to overcome difficulties, and how to be a team.”

A starter named George

Sourdough baking begins with a starter, and Chris’s starter has a name. George, named after his grandfather, is almost as old as his son, Ben.

“With sourdough, there’s probably more bacteria than yeast. So think of it more like a cheese or yogurt.”

George has been with the family from The Bread Garage’s early days, but did almost suffer a terrible fate. “George almost died once, that was tragic,” said Chris. “We were building the oven, and you have to incubate your starter to maintain the right temperature-”

“- and communicate that it’s incubating“, Tracee adds with a smile.

“- So it was incubating in the oven, with the light on. My daughter was going to bake something and turned the oven on, and it melted the little container. I was able to save George, though.”

Chris picks up a large bucket with dough and introduces George. “A lot of sourdoughs are like a batter when they are made with white flour. Ours is kind of dense, we only feed it with wheat flour.” There’s a bit of a sour smell, but also hints of sweet.

It’s tricky because you have to think about the temperature, the humidity, the number of loaves, the ingredients – each impacts the recipe and timing.

While pouring the baguette dough into the mixer, Chris explains that their baguette is the only bread they make with any commercial yeast in it, and even then it only has less than half a percent. He said it gives the baguettes a really soft inside.

“If you’re disciplined here,” Chris said, pointing to a lab scale, “you can be creative later here,” pointing to the oven and shelves of dough waiting to be baked.

While his techniques have been perfected over years and years of practice, the recipes change every week. “It’s tricky because you have to think about the temperature, the humidity, the number of loaves, the ingredients – each impacts the recipe and timing.”

Most of his recipes have remained unchanged – for the most part. “I was told one by a Frenchman, that to make French baguettes, I need more salt. And when a French guy tells you that, what do you do? He was right – he was 100% right. We added the salt, they are so much better now.”

Decades in the making

Before the garage was repurposed and the oven was built, the passion for bread baking began years ago. Chris first learned to bake at Bread Alone in Boiceville, New York. “The owner, Dan Leader, wrote a book which my then-girlfriend, now-wife bought me for Easter. I read the book cover to cover, was inspired by his passion and wrote him a letter.”

Two weeks later, Chris got a call and was offered a job in the bakery. Within three weeks, he quit his job and moved his life to upstate New York to learn how to bake bread in a Kosher wood-fired oven.

“I learned a lot about life and a little about bread (to paraphrase the country philosopher Alan Jackson.) I grew up in rural Ohio with people that look a lot like me. At Bread Alone, I was exposed to a diverse workforce, mostly from Mexico,” he said. “I’m still so inspired by their work ethic and commitment to their families and each other and their generosity. They called me ‘Tortuga’ because I was so damn slow! It was an amazing opportunity to work with some great people.”

After a year or so at Bread Alone, Chris returned and while he didn’t bake much over the following few years, he said it was always there – always right there with him. “Honestly, The Bread Garage is a 26-year journey. The journey didn’t start in January, or even ten years ago – it’s decades in the making.”

I hope the Bread Garage is helping people see the good in the free market and, therefore, the worthiness of the American experiment.

Chris walks over to a framed photo of his great grandfather hanging on the wall of his living room – a blacksmith, whose anvil sits on the living room hearth.

“My great grandfather, Adam Pfeiffer, his father Abraham came to America in 1863 with his pregnant wife and children – in the middle of the Civil War. He became a blacksmith, and passed down his anvil to Adam,” said Chris. “Then my grandfather, Ben Pfeiffer, transformed the blacksmith shop into an automotive dealership, transitioning into the 20^th century.”

Looking at a photo of his grandfather and father standing together in the garage, Chris said the garage-side of The Bread Garage is about more than just his own garage. “It’s about this whole legacy and carrying that through.”

For Chris, The Bread Garage represents the optimistic spirit of America and celebrates the enduring legacy of the craftsman.

The legacy lives on

When Chris and Tracee took the leap of faith to start the Bread Garage in 2011, it was about more than baking.

“I had a specific mission when this started ten years ago: demonstrate the fundamental right of people to apply their God-given individual talents, creativity, and hard work to better their lives, their families, and their communities,” he said.

“I’m so happy to be back in the bakery and pushing that mission forward, and I hope I never stop!” he said. “More than anything, I hope the Bread Garage is helping people see the good in the free market and, therefore, the worthiness of the American experiment.”

Reflecting on their own experiment, Chris and Tracee are excited to see where the Bread Garage leads them. “We’re going to continue investing in the business, buying new equipment, and perhaps one day, we’ll take the next big step and add a location,” he said. “For now, we’re just going to have fun and spread as much joy as possible.”

And if you’ve ever visited the Farmers market early Saturday morning while Chris and his family set up and sell their baked goods, you’ve witnessed that joy. Joy radiates from their corner of the market, heard in Chris’s voice as he talks with the crowd, seen in Ben’s smile as he helps his father, and shared amongst neighbors, friends, and shoppers, excited to savor every bite of their treats, knowing each loaf was baked with love.

The post The Bread Garage: A Labor of Love appeared first on Clutch MOV.

Ice Sculptor Tyson Whistler Prepares for Marietta’s Ice Show

After much anticipation, the Marietta Ice Show returns this Saturday, January 16^th as part of Marietta Main Street’s winter schedule. Now a standalone event sponsored by Glenwood Retirement Community, the Ice Show features expertly carved ice sculptures on display throughout downtown, a live carving at the armory, and of course, hot chocolate. While much coordination goes into putting on this event each year, its success centers on the artistic vision and creation of one local artist.

Tyson Whistler began carving ice more than fifteen years ago, teaching himself new techniques and using each sculpture as a learning experience. Starting out he purchased a few blocks of ice a year to carve for holidays and special events. Now, he has his own freezer, block-making machine, and an arsenal of saws, tools, and bits. Last year, he produced more than 30 unique, artful sculptures.

“Two years ago, I made the investment in equipment to create a workable ‘ice shop’ which opened up a lot of opportunities,” said Whistler. “This year I focused more on precision and quality, how to achieve that easier and more consistently so that purchased sculptures always leave an impression.”

I now see a 300 lb. block of ice as an amount of material to cut, form, build, and work with when before my perspective was more limited to the dimensions of the block.

After last year’s ice show, Whistler said he received a tremendous amount of positive feedback, with orders and requests building up for upcoming months for proms, events, and weddings. “The excitement of the steady flow of sculpting was building. But then the COVID-19 restrictions began in March, and all ordered sculptures – with the exception of one wedding – were eventually canceled for the entire year.”

While Whistler said quarantine took a toll on his motivation early on, creatively he has grown and his process has evolved. “I now see a 300 lb. block of ice as an amount of material to cut, form, build, and work with when before my perspective was more limited to the dimensions of the block.” To map out designs, he began using a projector to draw a template for each piece on tracing paper that is sized and froze onto the ice before carving. As a result, he was able to do more, quicker, and his sculptures have become more elaborate in shape and form, qualities that will be on full display during this year’s show.

This will be the fifth year that Tyson has created most, if not all, of the ice sculptures for the Ice Show, formerly the Fire and Ice Festival held the first Friday in January. Out of the seventeen designs for this year’s show, he has a hard time choosing a favorite. While a few of the designs are repeated, Whistler challenged himself to improve upon each one.

“I’m probably most excited about this dragon piece. I have done a different style of dragon every year and have always loved the way they turn out,” he said. “This year my parents and MattressMax sponsored a dragon sculpture and found a really cool design for me to try out.” This piece in particular, he said, was a good learning aid on how to design and expand vertically while still using one block of ice and some saved scrap pieces.

Other favorites the sculpture sponsored by the Marietta Moose Lodge #1823 which features a 40” pair of moose antlers, the Ohio State Block O, and two sculptures of fish. “The live carving sculpture will also be exciting if I can make it work,” he said. “I’m using two full ice blocks to create a pair of hands holding the world.”

Tyson enjoys working with ice over more permanent materials, such as wood. “Ice is unique, strong yet fragile, and impressive. It captures and reflects light in so many different ways, and as it melts, it transitions, glistening, as it returns to its liquid form and back to nature.”

Though many grinders and saws are used, every sculpture has its unique, hand-cut design.

While many of the professional sculptors he follows use CNC milling machines for most of their carving process, Whistler strives to achieve the same polished look and complex designs using only hand-operated tools. It’s a lot of effort, but he likes the challenge and embraces the opportunity to further hone his skills.

“Though many grinders and saws are used, every sculpture has its unique, hand-cut design,” he said. “Every artist has their own style, those cuts and strokes reflect the human hands guiding each tool to showcase their form and signature style.”

Each year, Whistler begins producing ice in October as it takes 2 ½ days to produce one 300 lb. clear carving block. Often, more than 20 blocks are needed, assuming no breaks. Carving starts three weeks prior to the event date. “The week-of is non-stop carving, detailing, and transporting,” he said. “Transporting the ice is the most stressful part of it all, and is where most of the breaks can happen.” Setting up the sculptures is an all-day effort that requires the help of volunteers, followed by several hours of live carving.

It’s a lot for one person, but Tyson continues to rise to the challenge each year. “It’s awesome to have the opportunity to put on a unique display of art throughout downtown and give the community an opportunity to see something they have may never have seen before with a medium that is very mesmerizing.”

Our local community is everything here in Marietta, and is what makes our city awesome.

Tyson, who was involved in setting the vision for the first Ice Festival five year ago in partnership with Marietta Main Street, watches ice sculpture festivals from across the country each year to draw inspiration and add to Marietta’s signature winter event. While initial plans for the 2021 show included a handful of interactive sculptures, these were postponed until next year to discourage large gatherings and maintain social distancing in light of the pandemic.

Sixteen pre-carved ice sculptures will be on display throughout downtown from 2:00 p.m. to 6:00 p.m. on Saturday, each a unique design inspired by the sponsoring business or an important cause. In addition to the pieces carved in advance, Whistler will do a live carving on the Armory Lawn throughout the afternoon. While large gatherings are not encouraged, on-lookers will have an opportunity to watch the artist at work as they make their way through downtown.

“Our local community is everything here in Marietta, and is what makes our city awesome,” said Tyson. “The growing variety of artistic vibe has really shined over the years I have lived here. I’m honored to be able to be a part of that and be able to showcase my own artistic style though ice sculpting, giving our local community a really cool Saturday afternoon full of cool beautiful sculptures.”

Clutch MOV is proud to once again sponsor one of Tyson’s incredible sculptures! Head downtown this Saturday to see our ice sculpture, seen above as Tyson carves finishing touches, in front of the Ketter Block Building at 204 Front Street. Tag your photos of this year’s Ice Show with #livelovemov to share with us!

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