When she's around her family, Carrie Redmon—owner of Redmon Photography—insatiably seeks out old pictures and inquires about the story behind them. She describes herself as "extremely sentimental," so tracing her family's roots is in her nature. It turns out her job comes naturally, too. Today, Carrie helps other families document cherished moments during in-studio and on-location photo shoots, drawing from eight years of experience behind the lens.
Since 1983, the deli wunderkinds at Current Cuisine have been crafting fresh sandwiches, salads, and breads while maintaining a high standard of customer service. The menu's breakfast bites, such as a sandwich constructed from local eggs and sausages ($2.99), occupy hands and mouths in the morning with an activity other than yawning. Lunch and dinner sustenance comes by the fistful in the form of overstuffed sandwiches that include the turkey provolone or the veggie with house-made hummus, local sprouts, red peppers, and cucumbers on focaccia ($4.99 each). In addition, the deli stocks its shelves with international groceries and delivers vitamins and minerals by the pound through a diverse selection of salads, such as chicken salad with red grapes and almonds ($6.99/lb.), spring marinated veggies ($5.49/lb.), and curried tofu salad ($6.99/lb.). Current Cuisine’s ovens also pop with fresh breads, otherworldly pastries, and flaky jack-in-the-boxes.
Since 1976, Keith and Betty Ketring have been combining their interests in woodworking and fine-art prints by preserving their clientele’s artworks and heirlooms with custom frames. Their inventory of framing materials includes a spectrum of moulding styles—from stark black to ornately carved and gilded—as well as conservation glass and a multitude of colorful mats.
Legend Hall Arabians owner Jason Chiles and his wife, Michelle, balance each other out both at home and on the range. A trainer and showing champion of arabian and half-arabian horses for 16 years, Jason thrives on his experience, whereas Michelle—a novice rider—keeps the farm’s atmosphere easygoing, fun, and inviting to riders of all levels. At the Chiles’ scenic 50-acre farm, arabian horses canter around the grounds as students learn western, hunt, saddle-seat, and driving disciplines from Jason in 60-minute lessons held near the 29-stall training barn, where dressage horses get ready for shows by chewing on bales of dental floss.