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Thursday, October 15, 2020

Ohio Herb Center's Ghosts of Gahanna features spooky lore - ThisWeek Community News

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Marla K. Kuhlman   | ThisWeek group

The sound of children playing in a vacant attic, a cold brush against the back of the neck or the eerie feeling you’re being watched. 

These occurrences and more are part of the Ohio Herb Center’s Ghosts of Gahanna tour.

Amanda Ferguson, Ohio Herb Center coordinator and instructor, takes participants on a tour of Olde Gahanna, spinning tales about some colorful characters who had spent time in the city, as well as some secrets about the not-so-well-known spooky history.

On the night of Oct. 2, with the moon just one day past its Harvest Full Moon phase, Ferguson set the scene for a story about one of the city’s most infamous residents, Dr. Sam Sheppard, who was indicted for his wife’s murder Aug. 17, 1954.

What’s currently known as the Re/Max building at 130 Mill St. formerly was an apartment complex called the Executive, where Sheppard had resided on the second floor in the mid-1960s.

Murder mystery

On July 4, 1954, Ferguson said, Marilyn Sheppard was found bludgeoned in her bed. 

“And the story that Dr. Sam Sheppard gave was that he had been entertaining in their home and they had had workmen doing some repairs in their home,” she said. “While he was entertaining his guests, his wife had gone to bed. When he went upstairs, he found her dead.”

On July 30, 1954, Sam Sheppard was taken into custody for the murder of his wife. 

The 1970 movie "The Lawyer" is based on the case, according to IMDb.

In July 1961, Sheppard’s original defense attorney died, she said. 

“And another famous person gets pulled into the case – F. Lee Bailey, who, if you don’t know, was the defense attorney in the O.J. Simpson case,” Ferguson said. “One of the people on his legal team was Benjamin Clark, who just so happened to be an attorney from Gahanna.

"On July 16, 1964, Sam Sheppard was released from the Ohio (Penitentiary), which was in downtown Columbus. He was released on the bias of this media circus surrounding his case.”

Sheppard didn't want to return home to the Cleveland area, so Clark told him about the Executive apartments in Gahanna, Ferguson said.

“He starts practicing medicine, and when he starts taking appointments, 30 women were waiting in line to see him,” Ferguson said. “He lived here until 1966. He ended up moving to Whitehall. He stopped practicing medicine. He moved to Whitehall and became a professional wrestler and ends up marrying his wrestling partner’s daughter.”

Ferguson said people on her tours often give her a history lesson, as well. 

She said a fire station once stood on a site off Mill Street.

“A gentleman, who was a firefighter in the city of Gahanna, would see (Dr. Sheppard) driving down Mill Street in his Cadillac with two German shepherds in the back," she said. "He was a pretty frequent sight in Gahanna around that time.”

Paranormal energy

Ferguson describes a more permanent residency that seems to have taken up at what’s the current Gahanna Area Arts Council house, 116 Mill St.

The home was built in 1904, and when Barb Drobnick moved her Honey Grove Botanicals shop into the home in 2010, Ferguson said, she saw a child’s face looking at her from the banister railing.

“Before she could say anything, all she heard was a soft, high-pitch ‘hello,'" she said. “She reported hearing children playing in the upstairs attic.”

Drobnick’s granddaughter visited and, while she was in the back room, let out a blood-curling scream, Ferguson said.

“She said she saw the face of an angry man in the staircase,” she said.

On another occasion, when an internet installer was servicing the house, Ferguson said, he asked about accessing under the stairway.

The man, who was also a member of the Central Ohio Paranormal Society, said he was drawn to the enormous amount of energy he felt there.

Someone’s watching

Employees of the Ohio Herb Center have experienced so much unusual activity at the house at 110 Mill St., Ferguson said, that they have been keeping a journal.

“Activity stirred during a major renovation when a new slate roof was added in 2017,” she said. “The staff office was moved into the upstairs room above the parlor.”

While working on a laptop, an employee felt a cold brush against the back of her neck, Ferguson said. 

“She stopped working and had to leave the room,” she said. 

When you walk up the stairway of the house, Ferguson said, employees always feel as if someone is waiting and watching as they make their way up, she said.

Ghost hunters

Erin Staugh of Westerville said she thought the ghost tour was spooky.

“I could feel something, although it might have been the power of suggestion,” she said.

Sunbury resident Kelly Wampler said she thought it was interesting. 

As with Staugh, she said, she could feel things.

New Albany resident Jim Rousseau said he enjoyed the local lore. 

“It was a blast from the past, learning about Sam Sheppard,” he said.  “I thought it would be fun to hear about the Ghosts of Gahanna.”

Shelasia Miller of Gahanna said she felt something pull her arm in the upstairs of the Ohio Herb Center. 

“I think it definitely got more scary upstairs,” she said. “Outside, I thought this may be boring, but when I got inside, I said, ‘Oh, sh**!’”

Those who dare have one more opportunity to take a Ghost of Gahanna tour this season.

The fright starts at 7 p.m. Oct. 30 at the Herb Center.

To register, go to ohioherbcenter.org/learn-classes-1.

mkuhlman@thisweeknews.com

@ThisWeekMarla

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October 15, 2020 at 08:06AM
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Tuesday, October 13, 2020

Malibu Seen: Herb Dives Into Documentaries | Malibu Life - Malibu Times

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Malibu music legend Herb Alpert—accomplished trumpeter, visual artist and philanthropist—is setting off on a new course: documentary filmmaking.

His first offering is called “Herb Alpert is…” It’s two hours of his life, his passion and, of course, his music. 

Although there are few red carpets these days, Herb deemed this to be so exciting he decided to do one anyway (virtually, of course).

The premiere was followed by a question-and-answer session with documentary filmmaker John Scheinfeld, moderated by the Grammy Museum’s executive director Scott Goldman.

The film features Herb’s life story and his musical rise to stardom.

Trish Sullivan-Rothberg summed it up this way: “I have no idea what to say but except this film is an absolute blast. It is a loving tribute to the man and his life. Herb is a cool dude who makes great music and art.”

Herb grew up in Boyle Heights; he picked up a trumpet when he was knee high and never stopped. He was the force behind the wildly popular Tijuana Brass, which sold more than 72 million albums. 

Herb turned the Brass into gold, earning 15 gold and 14 platinum records as well as winning nine Grammy Awards between 1966 and 2014. He even outsold the Beatles in 1966.

A career-spanning Herb Alpert box set is now available in two formats, each including a coffee table book: an LP format featuring a five-disc vinyl set or a three CD set.  

Both physical formats feature 63 songs spanning five decades of Alpert’s career. The coffee table book boasts 180 pages of vintage photos, liner notes and an essay from respected music journalist Bud Scoppa.

The movie appears to be a hit, defining the life of a most creative personality and his journey from Boyle Heights to Malibu. 

Colleagues ranging from Questlove to Sting and from Quincy Jones to Burt Bacharach, Richard Carpenter, Sergio Mendes, Bill Moyers and Billy Bob Thornton bring their unique voices and perspectives to telling this remarkable story.

Alpert co-founded the indie label A&M Records with his business partner, Jerry Moss, which recorded artists as varied as Carole King, Cat Stevens, The Carpenters, Janet Jackson, Peter Frampton, Joe Cocker, Quincy Jones, Sergio Mendes and The Police. A&M would go on to become one of the most successful independent labels in history. He has shown his striking work as an abstract painter and sculptor worldwide. One of his sculptures can be seen as you drive down PCH near Rambla Vista by the old courthouse. Through the Herb Alpert Foundation, he has given significant philanthropic support to educational programs in the arts nationwide, from the Harlem School of the Arts and Los Angeles City College to CalArts and UCLA. 

You’d imagine Sting would be a difficult-to-impress musician, but not when it comes to Alpert, who he calls a “cultural icon.”

To give it an even sweeter taste of honey, Herb received the National Medal of Arts from President Barack Obama in 2012. Olé! 

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October 14, 2020 at 04:14AM
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Pumpkin spice and many herbs recalled across US over bacteria risk - SlashGear

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The fall season is firmly upon the US, meaning it’s time to break out the pumpkin-flavored treats. This particularly popular spice blend is among many that have been recalled in dozens of US states due to the potential contamination of one particular herb from the supplier behind the products. Joining the recalled pumpkin spice are everything from gourmet seeds to organic cinnamon, black pepper, and blends like Seafood Grill & Boil.

The recall was voluntarily announced by Sauer Brands on Monday, with the company explaining that these recalls herbs and spices were sold under its ‘The Spice Hunter’ brand — distribution covered 31 states across the US ranging from coast to coast and all the way up to Alaska. In addition to selling these products through retail stores, the products may have also been sold through The Spice Hunter’s website.

According to the recall, which was highlighted by the FDA this week, the raw material received by Sauer Brands was originally certified as free of Salmonella, a bacteria that can live on food products, causing potentially serious illness in those who consume the foods. However, the supplier behind certain lots of organic parsley reached out to the company to alert it to the possible presence of Salmonella.

Fortunately, the company only used these potentially contaminated materials in its production for two days; Sauer explains that it is recalling other non-parsley products that were produced on the same days as the potentially contaminated products to ensure that possible cross-contamination won’t make anyone sick. There haven’t been any reports of illness caused by these recalled products.

Though a healthy person who contracts Salmonella is likely to recover after an uncomfortable illness, the bacteria can cause a more serious, and rarely fatal, illness in at-risk groups, including the elderly and young kids. Symptoms can include fever, stomach pains, diarrhea, nausea, and vomiting.

As for the recalled products, Sauer notes that they were sold in clear glass jars of various quantities, but that they will all contain one of the three following lot codes on the jar label:

– 20217C
– 20220C
– 20269C

The recall covers certain jars of organic parsley from The Spice Hunter brand, as well as Saigon Organic Cinnamon, Madagascar Cloves, Gourmet Seasame Seeds, Herbes De Provence, Pumpkin Pie Spice, Coriander, Green Hatch Chile, California garlic, black pepper, paprika, fine black pepper, Szechwan Seasoning, and more. The full list of products, including other identification numbers, can be found on the FDA’s website here.

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October 13, 2020 at 08:45PM
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Pumpkin spice and many herbs recalled across US over bacteria risk - SlashGear

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Monday, October 12, 2020

Gino talks with director John Scheinfeld about bringing Herb Alpert Is to life - fox6now.com

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HERB BENHAM: It's pomegranate party time - The Bakersfield Californian

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Bring an old shirt. Pants you don’t care about. Shoes you might not wear to the ball.

Expect to get a red stain around your mouth, sticky hands and bits of chewed-up fruit between your teeth.

All worth it. All good. All pomegranates and when we’re talking about pomegranates, we’re talking about a pomegranate party.

Pomegranate season comes twice, first in early September when people are faked out by branches sagging with large, green pomegranates and think, it’s time. It’s not time and won’t be time until the fruit turns red and the first pomegranate cracks.

Then it’s time to gather, eat and celebrate the fall miracle that is pomegranates.

Pomegranates can be unpredictable. The crop, lavish one year and six pomegranates-strong the next. Just when you think you’ve cornered the neighborhood market, one morning while inspecting your riches, you notice a leaf footed bug, a bug that does not come every year but when it does, it comes ugly and often.

A pomegranate tree — something between a tree and a bush — is no great looker itself. Branches can look like a bad haircut, shooting off in wild, unpredictable directions, going this way first and then that, as if the branch changed its mind in the middle of the night. The tree resists symmetry like a teenager does advice and its shape should be celebrated for innovation rather than compliance.

The crop is good this year, 40-ish, which may not be enough to make jam but will satisfy decorating needs for fall wreaths and the Thanksgiving table, for eating in the morning after a walk or a bike ride or in the afternoon as the culinary centerpiece for the neighborhood pomegranate party.

Interest in pomegranates picks up at the end of September and the first of October when they redden and ripen. Neighbors walk by and ask if they can pick one. Yes, because fruit is community and community is good.

A week ago, I noticed one that was cracked. This was the messenger pomegranate. The message was, “Sweet fruit is on the way.”

I halved, quartered and ate it, section by section.

A new pomegranate section, the seeds nestled together like red kernels of corn, is like a hillside of fresh powder. First you look, then you plunder.

It’s not right to keep this to yourself. Like a beach house, it’s more fun when you share the ocean blue with people like us.

The ideal age for a pomegranate party guest is between about 3 and 14. The age of wonder. The age of discovery. The age of appreciation.

Guests sit on the curb, grass or in the back of an old truck. The curb is good because you can split the pomegranates on the cement. The truck is good for sitting and then tossing the spent pomegranates into the gutter.

Last Friday, we had the 20th annual pomegranate party, the tree now 20 years old. We’ve seen a couple of generations and this one included our 4-year-old granddaughter, Nora, and her next-door neighbors, sisters Ari, 3, and 6-year-old Ivy.

Instructions were simple. Eat the seeds but don’t eat the white skin covering the seeds. The skin won’t kill you but neither will they compel you to attend the 21st party.

They pointed, I picked, twisting the pomegranates from the branch so as not to harvest the fruit often hanging centimeters away. We ate five. We could have eaten more but sometimes you have to leave some fish in the pond, sand dollars on the beach and pomegranates in the tree.

If the first rain doesn’t do them in, the second may and if it doesn’t, by December, the leaves will have dropped and blown away and the tree will be bare except fruit headed for mummification like shrunken heads.

It is a moment, a memory and a fall rite of passage that reminds me of Richard Brauntigan’s “In Watermelon Sugar.” Substitute pomegranates for watermelons:

“Our lives we have carefully constructed from watermelon sugar and then traveled to the length of our dreams, along roads lined with pines and stones …

“Some of the bridges are made of watermelon sugar. I like those bridges best.”

The Link Lonk


October 13, 2020 at 01:45AM
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Herbert Harold “Herb” Morgan II (76) | Obituaries - Rheaheraldnews

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Herbert Harold “Herb” Morgan II went to be with the Lord on the morning of Sept. 7, 2020, at his home in North San Antonio, Texas.

Herb was born Aug. 7, 1944, in Harlingen, Texas, where his father was attending pilot training school towards the end of World War II. He attended high school in Sedalia, Mo., before the family moved to Athens, Greece. In Athens, he attended the American Academy where he graduated. After high school graduation, he attended The University of Maryland in Munich, Germany. In 1964, the family moved back to Austin, Texas, where he attended the University of Texas and that is where he met his future wife.

On April 6, 1968, Herb married Jacquelyn Rowena Johnson at Tarrytown Methodist Church in Austin. He graduated from the University of Texas in January 1970 with a degree in Aerospace Engineering. He then began his U.S. Air Force career in pilot training at Randolph Air Force Base. After graduating from pilot training he was stationed at Mather Air Force Base in Sacramento, Calif., and later returned to Randolph AFB. He was given the opportunity to get a Masters Degree in Computer Science at Texas A&M. After graduation he was transferred to Scott Air Force Base in Illinois

He returned to San Antonio after getting out of the USAF and went to work at USAA and during this time completed his MBA at UTSA. After retiring from USAA, he and Jackie lived out their married life in San Antonio with their five children. Herb was a good husband, father, son, son-in-law, father-in-law and grandfather, as well as a good neighbor.

He was preceded in death by his parents, Herbert H. “Jack” Morgan and Ruby Gray Morgan; son, William Byerly Morgan; infant daughter, Mary Louise Morgan; and sister, Suzanne Morgan Wood, and her husband, Ron Wood.

Herb is survived by Jackie, his wife of 52 years; children, Meredith Morgan (Jeff) Reid, Trey (Jennifer Williamson) Morgan, Wesley Charles Morgan (fiancé, Rachel Quigney), Zandra Grajeda Morgan (widow of William B. Morgan) and Austin J. (Penny Castaldo) Morgan; grandchildren, Dalton and Mason Reid, Julia and Cole Morgan, Alexander and Brayden Morgan, Haley, Alexis and Fuller Quigney, Emmalee Karakula, Azalea Morgan and Rylan, Jacquelyn “Jackie” and Gia Morgan; sister-in-law, Pam (Ray) Geurink; nephews, Lance Wood, Martin Wood, Ty Geurink and Jay Geurink; aunt, Susan Morgan Roddy; uncle and aunt, Byerly and Charlotte Morgan; and uncle, Walter Everhart. He is also survived by his very good, long-time fishing buddies, Bob Marietta of Boerne, Texas, and Randy Goode of San Antonio and all the other Lone Star Lunker Fishing Club that he fished with over the years. They shared many hours and made many memories together on local Texas lakes.

Herb was laid to rest with military honors at Fort Sam Houston National Cemetery in San Antonio on Sept. 25, 2020.

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October 12, 2020 at 11:29PM
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Friday, October 9, 2020

Why You Should Be Using Fresh Herbs in Your Cocktails - VinePair

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One of the easiest ways to bring fresh, robust flavors to food is by introducing spices and herbs. Cocktails are no different: A few basil leaves or sprinkle of thyme can change a dull drink into a delicious one, adding depth of flavor that liqueurs and mixers just can’t compete with.

“Herbs add a level of complexity and depth to cocktails that are difficult to attain with bitters or syrups,” says Jason Pollard, a mixologist at The Usual in Ft. Worth, Texas. “You only have to look to the Mint Julep to see how influential fresh herbs can be. Next time you have leftover herbs from a recipe, try adding them to your evening cocktail and see how it changes the experience.”

Sweet, savory, salty, and even sour, herbs are gifts that keep giving — or give classic drinks an unexpected twist. Learn to harness the power of herbs with the cocktail recipes below.

SAGE

The piney smell and flavor of sage add a vibrant warmth to just about anything it touches. For cocktails, a sage-infused syrup can provide an earthy sweetness that pairs well with citrus flavors.

The recipe below, developed by mixologist Peter Siewruk of Sparrow at The Dalmar Hotel in Ft. Lauderdale, Fla., uses Italicus Rosolio di Bergamotto. This Italian liqueur derives from rose petals, chamomile (from Italy’s Lazio region), and lavender, along with gentian and melissa balm. Its light bitterness and floral, spicy components brighten sage-flavored cocktails in a pleasantly distinct way.

“Sage as an aromatic plays really well with the tonic and helps to bring out the striking flavors of Italicus, while still letting you taste the bourbon,” Siewruk says.

The Me Oh My Recipe

Developed by: Peter Siewruk

Ingredients

  • ½ ounce bourbon
  • 1 ounce Italicus
  • ¼ ounce Chambord (or Cassis)
  • ½ ounce lemon juice
  • ½ ounce honey syrup*
  • 3 fresh sage leaves
  • Splash of tonic water

Directions

  1. Add all ingredients (except tonic) to a shaker tin with ice, and shake quickly to combine.
  2. Pour over ice in a Collins glass, and top with tonic water.
  3. Gently mix with a bar spoon, and garnish with fresh sage leaves.

*The Honey Syrup Recipe

  • 1 cup water
  • 1 cup honey

Directions

  1. Mix honey and water over medium-high heat.
  2. Simmer until fully mixed, stirring occasionally.

CARDAMOM

Cardamom is a complex herb that can be citrusy if its color is green, and smoky if its color is black. The zesty flavor of green cardamom is both sweet and spicy, making it complementary to a wide variety of cocktails. Black cardamom’s minty, menthol-like flavor pairs well with dark spirits like whiskey, and even tea. Cardamom’s herbaceous flavor also makes it a great herb to transform into tinctures and syrups.

In the Cardamom Old Fashioned, developed by Samuel Diaz, mixologist at San Francisco’s Kaiyo, the bourbon’s oaky taste is elevated with a mix of sweet and spicy from the cardamom. “I like the herbal notes of cardamom, especially when paired with cinnamon, because it plays perfectly with both the spice notes and caramel notes in Woodford Double Oaked,” Diaz says.

The Cardamom Old Fashioned Recipe

Developed by: Samuel Diaz

Ingredients

  • 2 ounces Woodford Reserve Double Oaked Bourbon
  • ¼ ounce cardamom/cinnamon syrup*
  • 2 dashes Angostura bitters
  • 2 dashes cardamom bitters
  • Garnish with orange peel

Directions

  1. Combine all ingredients together in a rocks glass with a large ice cube.
  2. Stir until very cold.
  3. Garnish and serve.

*The Cardamom/Cinnamon Syrup Recipe

  • 5 cinnamon sticks
  • 5 cardamom pods, crushed
  • 2 cups water
  • 2 cups fine granulated sugar

Directions

  1. Boil two cups of water with cinnamon sticks and crushed cardamom pods for five minutes.
  2. Strain, and add two cups of fine granulated sugar to strained hot water.
  3. Bring to boil until all sugar is dissolved.
  4. Refrigerate after cooling. Syrup will last for 7-10 days in the refrigerator.

LAVENDER

The lure of lavender cannot be overstated. Its calming properties are used in beauty products and wellness rituals, and let’s be honest: Is there anything more beautiful than a field of lavender? While its mild floral scent is often used throughout homes, spas, and even laundry detergent, lavender can also be the perfect addition to a cocktail recipe. The herb’s floral notes strike a balance between sweet and savory that can brighten any drink.

With its subtle, floral aromatic profile, lavender can deepen the botanical taste of spirits like gin. Clint Spotleson, mixologist at Herbs & Rye in Las Vegas, uses lavender soda to amplify the delicate flavors of the At Last recipe. “I felt lavender had a flavor that complements Italicus, yet was delicate enough to let other ingredients continue to be the star,” Spotleson says. “I’ve found using flavors from herbs in a spirit can be a home run when done properly.

The At Last Recipe

Developed by: Clint Spotleson

Ingredients

  • 1 ounce Italicus
  • ½ ounce London Dry gin
  • ¾ ounce lemon juice
  • ½ ounce Earl Grey syrup
  • Lavender soda

Directions

  1. Add all ingredients (except the soda) to a shaker tin with ice and shake quickly to combine.
  2. Pour over ice in a Collins glass.
  3. Top with lavender soda, and gently mix with a bar spoon.
  4. Garnish with a lemon twist and fresh lavender sprig.

DILL

Dill is a buttery herb with a grassy smell and warm, anise-like taste. Its powerful flavor may not be the first that comes to mind for cocktail-making, but it belongs in any herb-loving home bartender’s roster. When balanced with more neutral, cooling ingredients like cucumber, dill is truly a match made in cocktail heaven.

“Dill is such a prevalent flavor note that gets picked out for rye whiskey, but I wanted to make sure that the cocktail showcased the herb, and all of its floral and soft characteristics,” says Jason Pollard of his Green Goddess drink. “As such, pairing dill with avocado and honey is an easy way to fold in classic rye flavor notes, and showcase the uniqueness of a Kentucky style rye like Woodford Reserve Rye. Dill in this cocktail helps to soften some of the spicy edges that rye whiskey is known for,” says Pollard.

The Green Goddess Recipe

Developed by: Jason Pollard

Ingredients

  • 2 ounces Woodford Reserve Rye
  • 1 ounce lemon juice
  • 1 ounce honey syrup (1:1 honey: water)
  • ½ avocado
  • 3 dill sprigs, plus extra for garnish
  • Thyme sprigs, garnish
  • Seedless blackberry jam, garnish

Directions

  1. Combine all ingredients in a blender with pebbled ice.
  2. Flash blend to combine, and pour into an 8-ounce julep mug.
  3. Garnish with thyme and dill sprigs, and droplets of seedless blackberry jam.

BASIL

A member of the mint family, basil is an essential herb in many cuisines around the world, from Italian to Thai and Vietnamese. There are over 60 varieties of basil, and its typical flavor profile is both sweet and peppery. The versatile herb can be used as a syrup, or a garnish of a few leaves on top of your favorite cocktail.

Bar manager Kate Fiore developed the Irish Eyes recipe to showcase the levels of flavor that herbs can bring out of a drink. “Basil leaves elevate this cocktail in a way that any fresh herb, paired with the right ingredients, would,” says Fiore, who manages the bar at Match Restaurant in Norwalk, Conn. “Basil is bright, slightly bitter, and intensely aromatic, so it can hold its own in this drink. The sweet strawberry and acidic balsamic vinegar require the balance that basil brings. I’ve found that Broken Shed Vodka is the perfect vehicle for delivering this familiar and always satisfying flavor pairing — it’s viscosity is just right for the bold flavors here. The vodka also takes on flavor particularly well, so you will never get a harsh sip.”

The Irish Eyes Recipe

Developed by: Kate Fiore

Ingredients

  • 2 parts Broken Shed Vodka
  • 1 part balsamic vinegar
  • 3 basil leaves
  • ½ cup fresh muddled strawberries
  • Seltzer

Directions

  1. Muddle basil leaves with balsamic vinegar.
  2. Combine with strawberries and add vodka.
  3. Top off with seltzer.
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October 09, 2020 at 06:41PM
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Founder of herb garden at Morton Grove church inspired by 12th century St. Hildegard - Chicago Tribune

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