Huntington Quarterly Summer 2022

PICKLEBALL CRAZE HITS HUNTINGTON

www.huntingtonquarterly.com

GAMEOFTHEYEAR: THUNDERING HERD VS. FIGHTING IRISH

PLUS: MOUNTAIN BIKING AT HERITAGE FARM LaFONTAINE’S ROOFTOP LOUNGE

SEAFOOD AT THE FLY INCAFÉ

BRITISH INVASION AT THE ST. MARY’S GALA

RASHEEN ALI Running back Rasheen Ali led the nation last year as a freshman with 25 touchdowns! What will he do this year?

+ ROCCO’S Marks 45 Anniversary

th

Summer 2022

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Summer 2022

$5.00

Huntington Quarterly

Publisher HQ PUBLISHING CO. Editor JACK HOUVOURAS

Office Manager DANA KEATON Art Director SUZANNA STEPHENS Senior Graphic Designer KATIE SIGLER Contributing Writers

MEGAN ARCHER, MATTHEW DeBORD, JEAN HARDIMAN, JACK HOUVOURAS, AMANDA LARCH, CLINT McELROY, KEITH MOREHOUSE, CARTER SEATON

Contributing Photographers C-USA, THE HERALD-DISPATCH , HERITAGE FARM, ABC/ERIC McCANDLESS, ICON SPORTSWIRE VIA AP IMAGES, RICK LEE, AUSTIN O’CONNOR

HUNTINGTON QUARTERLY: P.O. BOX 384, HUNTINGTON, WV 25708-0384 PHONE (304) 529-6158, FAX (304) 529-6142

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HUNTINGTON QUARTERLY Issue 118 Summer 2022 (ISSN 1064-0150) is published quarterly for $15 a year by HQ Publishing Co., 5187 US Route 60 E., Ste. 12A, Huntington, WV 25705. Periodicals postage paid at Huntington, WV, and additional mailing offices. POSTMASTER: Send address changes to HUNTINGTON QUARTERLY, P.O. Box 384, Huntington, WV 25708. © 2022 by Huntington Quarterly Huntington Quarterly (ISSN 1064-0150) IS PUBLISHED BY:

Made with a Mac

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CONTENTS SUMMER 2022

7 Editor 9 UpFront 10 Wine 15 Sports 18 After Hours 20 Night Life 40 The Fighter 71 Ad Index 72 Last Laugh

NOAH THOMPSON The latest “American Idol” hails from nearby Louisa and despite his newfound fame he plans to stick to his roots. He joins Tyler C,hilders and Holly Forbes as Kentucky artists gaining noteriety. 46

FLY IN CAFE Pilot Carl Bailey is flying high with the success of his highly regarded seafood restaurant. 26

PICKLEBALL FEVER The nation’s fastest-growing sport is taking the Huntington region by storm. 32

ROCCO’S AT 45 The region’s beloved Italian restaurant reflects on the past while making big plans for the future. 54

HERITAGE FARM FUN Mountain biking is the latest outdoor attraction drawing locals and tourists to Heritage Farm. 60

ON THE COVER: Meet sophomore star running back Rasheen Ali who led the nation in touchdowns last season.

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[ ed i t o r ]

Heritage Farm Transformation

Jack Houvouras

I first set foot on Heritage Farm in 1989; however, back then it was simply known as Mike Perry’s farm. I was there to interview the accomplished lawyer, businessman and civic leader for an article in the premier issue of this magazine. At that time, Perry owned a barn filled with a collection of 19th-century relics used by hardworking Appalachians to settle the rugged land that would ultimately becomeWest Virginia. Just a few years later, Perry and his wife Henriella had greatly increased their collection to include more barns, an array of log cabins, a general store, a church, a schoolhouse, a sawmill, a blacksmith shop and more. What began as a single barn in a large grass field was transformed into a small town designed to pay tribute to the heritage left behind by our Appalachian ancestors. Earlier this summer I visitedHeritage Farm and stood in awe of how much it had evolved since Perry passed away in 2015. The work he began has been passed on to his son Audy and his family, who have reimagined the property into both a living museum and an outdoor recreation destination. Today, in the hills above the 800-acre farm are an array of activities drawing tourists from near and far. Visitors who want to soar above the treetops at speeds of up to 40 mph can go zip lining. Those looking for more of a challenge can tackle a ropes course that features cable bridges, teetering platforms, swinging beams, cargo nets and more. There’s a 25-foot rock wall that allows both children and adults to climb onward and upward. Most recently, the farm added the Mountain Rim Bike Park, a series of six bike trails for beginner, intermediate and advanced riders. If you’re not a hardcore biker, no problem. The staff at Heritage Farm will chauffeur you and your bike (you can bring your own

or rent one at the farm) to the top of a mountain and then let you weave your way downhill at your own pace. The new Heritage Farm Adventure Park is quickly emerging as our region’s biggest draw for tourists. Future plans are ambitious and include the addition of an animal park where visitors can experience free-range wildlife in safari vehicles, a water park and a skiing/sledding hill. Make nomistake about it, this is big news for Huntington. “ The new Heritage Farm Adventure Park is quickly emerging as our region’s biggest draw for tourists. Make no mistake about it, this is big news for Huntington. ” The final piece of the puzzle to helpmake theHeritage Farm Adventure Park one of West Virginia’s next big tourist destinations is an expanded exit off of I-64 and an improved access road that will allow visitors to reach the property easily while handling a greater volume of traffic. If you would like to help the adventure park reach its full potential, please contact your elected officials and ask them to support upgrades to the infrastructure lead ing to the farm. You can also contact theWest Virginia Department of Transportation and the West Virginia Tourism offices. In doing so you will be helping make Huntington even more wild and wonderful.

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UpFront

wine • sports • after hours • night life • food • recreation

Allies Day, May 1917 is a famous painting by renownedAmerican Impressionist Childe Hassam. Did you know one of the other paintings in his flag series is housed at the Huntington Museum of Art?

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UpFront

[w i n e ]

By Matthew DeBord

Barolo An introduction to the Italian wine that may be one of the world’s fine t.

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AMONG THE GREAT WINES OF THE WORLD, Italy’s Barolo is perhaps the least well-known, the most obscure. Among connoisseurs, it ranks with the finest France has to offer.

A mong the great wines of the world, Italy’s Barolo is per haps the least well-known, the most obscure. Among con noisseurs, it ranks with the finest France has to offer and stands as the polar opposite of the lush California Cabernet Sauvignons that have come to define the “modern” style of winemaking. Barolo, however, is such an

ways that they don’t even with Burgundy. Get used to the idea of aging if you delve into Barolo.The wines already spend several years in oak barrels before they’re released, and that’s just the beginning. Ultimately, a ruby-red young Barolo needs to age for enough time to develop a distinctive brick-like orange color, at which point a riot of flavors emerges. Black licorice is common, along with notes of herbs and woody, resiny elements. Fruit flavors, such as black cherry, usually have a curious cooked or baked qual ity that’s nonetheless fresh and rich, a paradox that fascinates oenophiles. Given all this, top Barolos command high prices. The en stock older Barolos. Compared with similarly elderly Burgundies, these Barolos are a steal, and thanks to their obscurity, you can have the best all to yourself. When it comes to food matching, Barolo is definitely quite regional. An ideal accom paniment is something like a creamy pasta sauce covered in some shaved white truffles, fol lowed by roastedmeat.The high acidity and tannins in the wine slice through fat, but when paired with fish or simply grilled pro teins, I tend to find Barolo to be the wrong choice. It’s not a very good steak wine, either, in my opinion. If you like pork chops, however, you’re good to go. The labels to seek out and

insider’s wine that most oeno philes don’t get around to sam pling it until after they’ve gone throughCaliforniaCabs, Oregon Pinot Noirs, French Bordeaux and the manifold perplexities of French Burgundy. Hailing from the northern Italian region of Piedmont, Barolo is made from the Nebbiolo grape and has been around for centuries. In the past 50 or so years, the contemporary style has been codified. The Nebbiolo grape is often likened to Pinot Noir and the Barolo region to Burgundy, and for good reason — for much of its history, Barolo was bottled and sold by local wine agents who would buy up the grapes of finished wines from growers. Since the wine boom of

try point for the good stuff is typically well above $50, closer to $100 in most cases. And don’t forget about the upkeep. One of my favorite Barolos has been in my wine cellar since Bill Clinton was president, and it’s only just getting drinkable. Fortunately, better Italian restaurants, and notably ones that specialize in the butter-heavy cuisine of northern Italy,

the 1980s, Barolo has become identified with single houses, and there’s been an appreciable uptick in overall quality as some pioneering, entrepreneurial pro ducers have broadened Barolo’s global exposure. Not that the improved qual ity has necessarily led to more approachable wines. To the modern palate, Barolo is going to seem harsh and stingy with the fruit flavors at first; the wines are defined by very crisp tannins and high acidity. Over the years, these aspects fade and Barolos develop their hypnotic aromas and depths of taste, con tributing to completely unique profiles for a red wine. People genuinely get lost in Barolo, in

Barolo retains a throwback austerity that assumes you’re interested in WORKING FOR YOUR PLEASURE — and the rewards that come with it.

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that are widely available in the U.S. are Gaja Barolo Conteisa, Pio Cesare, Paolo Scavino and Vietti. There are of course many more, but that’s a nice start. I recommend sampling some pricy Barolos at restaurants for special occasions before taking the purchasing plunge, just so you know what you’re get ting into. To be honest, Barolo is an acquired taste. In this sense, Barolo is so serious and food sensitive that it makes an ideal wine-club wine. Gather some pals and alert them that Barolo is on the menu, and then sit down for a few hours of cerebral investigation of all this downright aristocratic wine has to offer. Sniff for a long time before committing to that first sip and savor literally every drop. Serve with a little prosciutto on the side to take the edge off the tannins. You might even want to lose the weekend shorts and T-shirts and dress up a bit. Because in the end, Barolo is less about being fun and friendly and more about making you think. It encourages you to rise to the moment and use all your senses, including the more poetic sides of your intellect, to make sense of its refusal to be easygo ing. In a world where too many wines taste the same and hope to please all customers, Barolo retains a throwback austerity that assumes you’re interested in working for your pleasure — and the rewards that come with it.

MATTHEWDeBORD , a native of Huntington, is a former associate editor at Wine Spectator magazine and the author of several books on wine. He currently resides in New York City and is the senior editor for the Transportation & Lifestyle section of Business Insider — a busi ness, celebrity and technology news website.

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UpFront

[s p o r t s ]

Marshall vs Notre Dame Sept. 10, 2022 | South Bend, Indiana Game of the Year. By Keith Morehouse

T imDiPierowill utilize what e ve r t r ans - portation is necessary to get to South Bend, Indiana, on Sept. 10— plane, automobile, pub lic transportation or even Uber if necessary. W h y ? T h e Huntington native, Charleston attorney andNotre Dame grad uate knows that on that day the Fighting Irish are meeting the

winners.The Irish aura is all part of the home field advantage. Mar sha l l Coach Charles Huff has been to South Bend, but never to a game at Notre Dame Stadium. He knows full well it’s not just another regular Saturday road game. “After all the emo tions and the pageantry of playing at a place like Notre Dame, you ulti mately have to come

Notre Dame Stadium in South Bend, Indiana, is home to the Fighting Irish.

Thundering Herd for the first time ever on the gridiron. It’s a day many football fans thought would never happen. Even though he is a Notre Dame alumnus, DiPiero also bleeds green. Growing up in Huntington, he was a Thundering Herd basketball fan and remembers watching Marshall Hall of Famers Hal Greer and Leo Byrd play atVeteransMemorial Field House. But, as a senior at St. Joseph Central Catholic High School, he also knew he wanted to go to college at Notre Dame, where he walked on to the basketball team. He’s seen plenty of football games at fabled Notre Dame Stadium and

back to executing,” Huff said. Marshall’s players have a home opener the week before, but don’t think for a minute they haven’t peeked ahead at game two. “We’ve already started watching filmon them,” said offensive lineman Logan Osburn. “Obviously, it’s a big game forMarshall.We just can’t wait for the opportunity.” For DiPiero, it’s a matchup he’s waited a lifetime to see. No wonder he’ll be in a hurry to get to South Bend. If you are looking for tickets to the bigMarshall vs.NotreDame gameon Sept. 10, 2022, go to www.herdzone. com or call 800-THE-HERD.

he’s still giddy over this matchup. How many people can hold close ties to two programs about which movies have been made? It’s WeAre Marshall versus Rudy , and DiPiero can’t wait. “I’ll probably wear a Marshall shirt and aNotreDame hat,” he said. Notre Dame is much more than the home of the golden dome and Touchdown Jesus. It’s also home to Knute Rockne, the FourHorsemen, The Gipper and Joe Montana. Only four Division I schools have won more football games than the Fighting Irish. They’ve captured 11 national championships and produced seven Heisman Trophy

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UpFront

[a f t e r h o u r s ]

Dana Carter, Gena Webb and Vera Rose

St. Mary’s

T his year’s St. Mary’s Gala, held on May 21, took on the theme of a British Invasion. The Marshall University Recreation Center was transformed into a London Underground Tube Station that included Union Jack flags, red telephone boxes, the Royal Guard and even members of the royal family. More than 760 guests, the largest gathering in the history of the annual event, wore their finest formal attire. Two bands — Beatlemania Magic and the InsideOut Band — entertained the crowd who danced the night away. This year’s gala raised more than $235,000 for the St. Mary’s Regional Heart Institute and the Mountain Health Cardiovascular Center of Excellence. Gala Connie Young Canty and Dr. Michael Canty

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Jordan and Meg Hagy

Bradley and Sam Wright

Zach and Emily Baldwin

Christopher and Tricia Ball

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UpFront

[n i g h t l i f e ]

LaFontaine’s Rooftop Lounge may have the ambience of a big-city hot spot, but it retains Huntington’s hometown vibe. By Jean Hardiman Photos by Rick Lee BIG city feel

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Mack Gleason returned to Huntington after several years in Charlotte to help make the rooftop lounge a reality.

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I n the summertime, you’ll see old friends sharing a laugh and a toast as the sky turns pink over Huntington. In the fall, you’ll seeMarshall University fans gather ing by the fire and rehashing the football game. In the winter, you can see professionals relaxing with a cigar on the covered, heated patio and watching the snow fall after a hard day’s work. LaFontaine’s Rooftop Lounge, which opened last fall above the longstanding LaFontaine’sTobacco & Wine Shop at 420 10th St., brings a feeling of a bigger city to Huntington, but with Huntington’s familiar hometown vibe.

And it’s the result that occurs when the members of one family with an entrepreneurial spirit and some definite business savvy come together and make things happen. Bob Gl ea son , a l ong t ime Huntington businessman and owner of Wellman O’Shea Jewelers and LaFontaine’sTobacco&Wine Shop, wasn’t immediately sold when his youngest son, John, pitched the idea of opening a rooftop bar over the shop. John Gleason is a vision ary, a home renovation guru in Huntington, and to say he pitched the idea might not fully describe his relentless effort to urge his family to take on this rooftop project.

The lounge offers beer, wine and cocktails such as these boozy slushies.

“John built it on his computer and bugged us for probably five years,” said his mother, Melanie Gleason, whose maiden name is LaFontaine, the namesake of two family businesses. “Every time someone came over, he was show I wanted to bring that BIGGER “ ing us his presentation — and it really happened. I was not for it. I thought, ‘I’m ready to retire — we don’t need a bar.’ But I was wrong — it’s going great. It’s gorgeous up city feel that ” other markets have to a smaller market like Huntington. —Mack Gleason

LaFontaine's Rooftop Lounge has quickly become a Huntington hot spot.

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The lounge offers indoor and outdoor seating. Fire pits and heaters keep the rooftop warm and cozy during cooler temperatures.

there. You never know who you will see on any given night.” Parents of four (Maggie Gleason Crawford, Mack, John and the late Bobby Gleason), the Gleasons are quick to point out that they’re proud of all their children. But in terms of this newest business, they’re grateful for John’s vision and for Mack, who runs the day to-day business. Mack Gleason returned to Huntington after some years in Charlotte working in experiential marketing for Diageo and its prod ucts like Captain Morgan, Crown Royal, Ciroc, Smirnoff and more. His knowledge of the bar industry has helped make John’s vision into a success story. “I wanted to bring that bigger city feel that other markets have to a smaller market like Huntington,” Mack said. He said he loves being part of the young entrepreneurial energy

in Huntington and providing some thing that appeals to all generations. “You don’t have the same day twice,” Mack said. “You can have a 22-year-old customer sitting next to a 72-year-old, both enjoying a cigar and a cocktail. It’s all-encompassing up here. We’ve reached multiple

demographics. You can start with Steely Dan at 5 p.m. and then it goes to Dua Lipa at 9 p.m.” Mack said he wants to spread the word that there is indoor seat ing as well for the nights when the weather isn’t cooperating, but added that it’s a beautiful setting

The lounge has become popular for its creative house cocktails and charcuterie boards.

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to relax on the patio even in cooler temperatures because of the fire pits and heaters that keep it cozy. LaFontaine’s Rooftop Lounge offers wine, beer and cocktails. It’s quickly gaining a reputation for its house cocktails and charcuterie boards. It also sells popular menu items such as pretzels and beer cheese dip, bruschetta, local pep peroni rolls, bar snacks and desserts. “The Rooftop Lounge is a great way to extend the business my fa ther started,” Mack said. “It’s one of the few places in the region for the cigar lovers, who can not only enjoy a cigar on the patio but keep their cigars in a humidor right inside the lounge.” Humidors are air-tight contain ers or cabinets that keep cigars at the proper humidity.

“We have a humidor with lock ers,” Mack explained. “Each of those lockers can be rented out. Customers have their own key and can store their own cigars in there.” And cigars aren’t just for men. “It’s amazing to see how many women are smoking cigars,” Mack said. “For many it’s simply some thing different to experience. Maybe it’s their thing, and maybe it’s not. But this is a good space with knowledgeable people to show you the ins and outs. We offer ev erything from flavored cigars to full-bodied higher-end cigars.” In the retail shop downstairs, they not only sell cigars but a broad selection of wine as well. For the Gleason family it has been nice to see some of their customers work their way up to the rooftop.

The Rooftop Lounge wasn’t an overnight development project. It required significant investment to add extra steel beams to reinforce the roof, the installation of an elevator and all the beautification measures that make it a first-rate experience. “It’s nice being up there on a Friday or Saturday night and listen ing to people as they get off the elevator,” Bob Gleason said. “They ‘ooh’ and ‘aah.’ This was John’s idea andMack has really taken the reins. I’m proud of them, and I’m proud of all my kids.”

JEAN HARDIMAN is a Huntington import who has been writing about the great people of West Virginia and the Tri-State area for the past 20 years. She works in the communications office at Marshall University and lives in Huntington with her family.

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UpFront

[f o o d ]

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Pilot Carl Bailey is flying high with the success of his highly regarded seafood restaurant. Fly In Café

By Carter Seaton

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O ne ofHuntington’smost unique restaurants isn’t located in downtown Huntington or Central City or near the mall. Instead, it’s located right next to a small airport run way.Welcome to the Fly In Café, located at 6090 Kyle Lane on Route 2 beside the Ohio River. The charming restaurant was never in owner Carl Bailey’s original plans for his life. As

“People kept telling me that we really needed a restaurant here,” Bailey said. “Well, I’m a general contractor, so I just decided to build one.” In 2014, Bailey began to build his restaurant from the ground up — foundation to roof, beam to beam. He created the long bar that fronts the main dining room and looks out over the airfield. When the restaurant

When the restaurant opened in 2016, Carl flew to Baltimore to bring back the fresh seafood that’s become the restaurant’s signature cuisine.

”

The Fly In Café at 6090 Kyle Lane in Huntington has a loyal following of patrons who travel from all over to sample the large selection of fresh seafood.

a high schooler, he worked at Guyan Golf &Country Club and dreamed of becoming a commer cial pilot. Life intervened, and he went into the construction business instead. But his love of aviation was reborn in 2006 when he assumedmanagement of the Robert NewlonAirport, the state’s only grass runway airport. Two years later he foundedWest Virginia Skydivers, and the surge of visitors who came to dive and spend the weekend camping there made him realize they had few places to eat.

opened in 2016, Bailey (a licensed private pilot for 38 years) flew to Baltimore to bring back the fresh seafood that’s become the restaurant’s signature cuisine. He’d lived in Baltimore for a time and grown to love seafood, so choosing to make the café a seafood restaurant was natural. “Matt Ellis and I were the original cooks, but now I don’t have time to cook,” Bailey ex plained. “Our current chef, Justin Gilkerson, has been with us for two years. He’s great.” Although Bailey no longer

Carl Bailey flew to Baltimore to bring back the fresh seafood that's become his restaurant's signature cuisine.

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H U N T I N G T O N Q U A R T E R L Y used to decorate the walls in the restaurant. He also fashioned the lampshades from the metal nosecones of old airplanes. A large wooden propeller hangs over the bar. Over the years, the restaurant has evolved and grown. It started with a fish fry in the airplane hanger. Now, the extensive menu includes cooked-to-order sea food such as Chilean sea bass, haddock, fried oysters and two specials each weekend. For meat eaters, there are baby back ribs, a 12-ounce rib-eye steak and a variety of pastas. The building has evolved as well and now includes two din ing rooms and an outside patio. Dinner is served from 5 p.m. to 9 p.m. onThursdays and Fridays, and lunch and dinner from 12 The décor of the Fly In Café matches the name. Miniature airplanes hang from the ceiling, which has been painted to mimic a sky full of airplanes. Bailey’s ex tensive collection of old signage — some featuring beers from the past, others flying-themed—was In addition to great seafood, steaks, burgers and more, the Fly In Café has also become known for its live bluegrass music. “ ” The annual Fly In Festival has become such a big event that thousands flock to the airport to watch the skydivers and listen to the best in bluegrass music. fetches his own seafood, it’s still always fresh—never frozen. The burgers are fresh as well. Because somany people fly in to eat there, in the aviation world the café has become known as the home of the $500 hamburger. “Last week a guy flew in from Indiana just to eat here,” Bailey said. “And I had a guy here not too long ago fromFlorida, and he said ‘Boy, that’s pretty bad when I have to come from Florida to WestVirginia to get the best fried oysters I’ve ever had.’”

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airport to watch the skydivers and listen to the best in blue grass music. “Th i s y e a r ’ s f e s t i v a l i s August 26-28 and benefits the Barboursville Bloodhounds, the K-9 unit of the Barboursville Police Force,” Bailey noted. One of his partners in the festival, TimCorbett, is the long time bassist of the well-known Bing Brothers Band. Along with Robbie Keyser, Bailey and Corbett have been producing the weekend festival for several years. After six years, the restaurant remains a labor of love for Bailey. “It’s just something I like to give back to the people of this community,” Bailey said. “I’ve been so fortunate and blessed beyond my wildest dreams.”

Fly In Café 6090 Kyle Lane

p.m. to 9 p.m. on Saturdays and Sundays. But with 38 varieties of beer and 57 good bourbons, there’s more to stick around for than just the exquisite food, so the bar stays open by demand. Beyond the fantastic food, other activities help make the Fly In Café a real treat. There’s a pool table, a dart board and a shuffle board table. Every Thursday, line dancing fills the large addition. On alternate weekends there’s karaoke or live music. Some week ends as many as three live bands alternate on the outside patio. Over the years the Fly In Café has become known for its bluegrass music bent. In fact, the annual Fly In Festival has become such a big event that thousands flock to the

Huntington, WV 25702 Thursday: 5 pm - 9 pm Friday: 5 pm - 9 pm Saturday: 12 pm - 9 pm Sunday: 12 pm - 9 pm Phone: 304-733-1240 www.facebook.com/flyincafe

CARTER SEATON is a freelance writer living in Huntington. She is the author of two novels and the nonfiction book Hippie Homesteaders . She received the 2014 Literary Merit Award from the West Virginia Library Association, the Marshall University College of Liberal Arts Distinguished Alumni Award in 2015 and the Governor's Award for Lifetime Achievement in the Ar ts in 2016. Her biography of Ken Hechler, The Rebel in the Red Jeep, was published in 2017.

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UpFront

[r e c r e a t i o n ]

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Ken Pemberton, founder of the Huntington Pickleball Club, is making pickleball a more accessible activity for players around Huntington.

The nation’s fastest-growing sport is taking Huntington by storm. By Jean Hardiman PICKLEBALL FEVER

Photos by Rick Lee

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I think the wonderful thing about the pickleball community is the varying level of skill it takes to participate and enjoy success.There’s camaraderie, and no age limit. It’s social time, which is so important for people’s well-being. Two-and-a-half years in a pandemic have shown us how important that is.” Dan Hollis agrees. Also, it’s satisfy ing just to hear the sound when the pickleball meets the paddle, he said. “The whack of the paddle — it’s fun,” saidHollis, a journalismprofessor at Marshall who picked up pickleball about a year ago after working on a

Pickleball has exploded in popularity in Huntington and throughout the country.

A s you’re walking through Ritter Park, you can hear it. It’s a higher-pitched sound than that of a tennis ball hitting a racket, but it’s lower-pitched than the “ping” of a ping pong ball against a paddle. It’s often accompanied by laughter and friendly chatter. It’s the sound of pickleball, or, more specifically, the sound of the whiffle ball used in pickleball smacking against the paddle. And it’s a sound that you hear a lot more than you did 10 years ago, as the sport has exploded in popularity, here in Huntington and throughout the country. The Sports and Fitness Industry Association named pickleball the nation’s fastest-growing sport in 2022. The USA Pickleball Association reported 4.8 million players in 2021, up almost 15% from 2020, and growing at an average rate of 11.5% over the previous five years. Some take up pickleball —which is played on a smaller court than tennis — because they can enjoy the thrill of competition without the strain of a full-on tennis match. They get a good workout while meeting other players and making new friends. While most pickleball players are middle-aged and older, the whole mix of local pickleball enthusiasts ranges in age from young adults to seniors and is growing by the month. Some lean toward serious competition, while others are just having a good time. “Pickleball allows me to stay competitive and continue playing and recreating and doing the things that I love,” said Linda Holmes, a former volleyball and softball coach for Marshall University who now serves as director of development and alumni relations for Marshall’s Joan C. Edwards School of Medicine. She’s also a lover of tennis. “I’ve always loved racket sports,” she said. “And this is a great social opportunity. You can meet so many people.

(Above) While most pickleball players are middle-aged and older, the whole mix of local pickleball players ranges in age from young adults to seniors and is growing by the month. (Below) Linda Holmes is an avid local pickleball competitor.

story abot the sport’s growing popularity. “I thought, ‘That looks like fun.’Then I picked up a paddle, and sure enough ... Now I play two or three times a week.” Admittedly, Hollis said, he’s not one of the serious players out there to smear the court with his compe tition. But fortunately

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for those new to pickleball, it’s a sport in which players of all levels mix and match on the court for friendly competition. At Ritter Park, you can pick up a game with anyone who shows up, singles or doubles. If the courts are already full, you put your paddle in a rack, indicating that you’re waiting in line to play; when one game is finished, you can take up a game with others who are waiting. For the more serious players, there are outlets as well. Ken Pemberton is one of the serious ones, not only in terms of playing at a high level when he gets the chance (he came in third place at the U.S. Open Pickleball Championship in Naples and fourth in the Senior Olympics in Fort Lauderdale) but also inmaking pickleball a more accessible activity for players aroundHuntington. He founded the Huntington Pickleball Club (www. huntingtonpickleballclub.com) for folks to have an op portunity to compete in organized games locally and stay informed about opportunities to learn and play more. The club cur rently has 150 members, including everyone from casual players to others who, like him, are com peting and placing at a national level. He also teaches lessons for those who want to up their game. Pemberton might be one of the sport’s most vocal

Ritter Park has converted many of its tennis courts into pickleball courts due to growing demand.

proponents locally — and he’s only been playing a few years. “I started playing in

June of 2019. I called a friend and said, ‘Let’s play some pickleball so I can lose some weight,’” he recalled, during a break from playing at Ritter Park. “Therewere not a lot of people here, so I started bugging people to play.” A longtime — and a

SOME TAKE UP PICKLEBALL BECAUSE THEY CAN ENJOY THE THRILL OF COMPETITION WITHOUT THE STRAIN OF A FULL-ON TENNIS MATCH.

competitive — tennis and ping pong player, Pemberton found that pickleball was the ticket to weight loss that

The Huntington Pickleball Club has 150 members, from casual players to those competing on a national level.

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he wanted. He started playing every day and lost 35 pounds. What draws people to the sport is that the pickleball courts are smaller and the ball is lightweight and slower moving. As such, most people get the hang of it easily. “Withpickleball, everyonehas suc cess and scores points,” Pemberton said. “It’s success on the very first day you’re out. That’s what brings people back. There’s no question of the exercise you’re getting, and some people come for the fun, social aspect of it. Others are bringing their high school competitiveness out, and they beat your butt.” Pemberton is also fighting for more courts in theHuntington area. Withpickleball beingmore accessible than tennis, he said it’s time there were more pickleball courts tomeet the increasing demand. Some towns and cities around Huntington are adding courts at a faster rate than Huntington is, said MelanieGleason, another pickleball regular. “It’s tough when you have 50 people waiting to play. It’s nuts,” Gleason said. “I never played a sport in my life, but I will play pickleball two or three times a day if I can. It’s a joke now with my kids: ‘Where’s Mom? Playing pickleball?’” They’re often right. Holmes is another who’d like to see more courts. “Getting more courts is impor tant,” she said. “You want people to be able to get out and be healthy and fit, and this gives everyone that opportunity.”

JEAN HARDIMAN is a Huntington import who has been writing about the great people of West Virginia and the Tri-State area for the past 20 years. She works in the communications office at Marshall University and lives in Huntington with her family.

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Photos courtesy of C-USA, Austin O’Connor, Icon Sportswire via AP Images and The Herald-Dispatch

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E FIGHT RasheenAli led the nation last year with 25 touchdowns. Now Herd fans wonder what the former boxer will do for round two. By Keith Morehouse

T he story of how a talented kid with the surname Ali started out in a boxing ring and ended up on the football field is quite the tale. Boxing lore is seldom dull, and Rasheen Ali’s memoir is the profile of a prodigy. It starts in Cleveland, Ohio, where Ali’s dad, also named RaSheen, was an up-and-coming fighter in the 1980s. He loved the fight game and would even open his own gym — the DNA Level C (Cleveland spelled backwards) Boxing Club. He would become a coach and eventually work with USA Boxing. His all-time favorite fighter is six-time world champion Sugar Ray Robinson, called by many the greatest pound-for-pound fighter in boxing history.When he had a young son named Rasheen, he didn’t expect him to be the next Sugar Ray, but he did expect him to learn the lessons that the “sweet science” teaches.

can blame the center, the quarterback or the linemen. With boxing, you have to look at the man in the mirror and make it happen.” Still, young Ali’s mother and father dis agreed about where to begin.Ali’s dad wanted him to box, and his mom wanted him to play football — talk about a split decision. “I really don’t like it. I enjoy out thinking another man and out-maneu vering him, but I still don’t like to fight.” — Sugar Ray Robinson “I never really liked boxing honestly,” Ali said. “It was just something that I had to do.” Ali now understands that his father knew best. The elderAli has seen close-up what the canvas can teach — discipline, motivation, fortitude, toughness and self-preservation. That his son was athletically gifted was an added advantage.

Boxing taught Rasheen Ali discipline, motivation, for titude, toughness and self preservation — all the things needed to be successful on the football field.

“His first fight was when he was 10 or 11 years old,” Ali’s father said. “He was so big for his age he used to spar up. Not to brag but his reflexes were phenomenal.” Many times, it was simply the tale of the tape that would intimidate Ali’s opponents.

“The plan was for him to get the discipline first,” Ali said of his son. “Let’s be honest, nobody wants to get hit. Most importantly, it’s just you in there. In football, you

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He has all the natural gifts that God gives really good running backs.

—Doug Chapman

PHOTO COURTESY OF THE HERALD-DISPATCH

Rasheen Ali leaps to one of his 25 touchdowns in 2021.

“I was good,” Ali said with a bashful smile. “Problem with boxing I was always

so big, it was hard for me to get fights. I would kind of walk through tournaments and fight in the championship all the time.” It was during his fledg ling boxing career that Ali’s

father took him out of football. Later in high school at Shaker Heights in Cleveland, he would unlace his gloves, give up life inside the ropes and lace up his cleats. That footwork, and those moves, would serve him well. “His senior year I was in Chattanooga with my boxing team,” his father said. “I was talking to my wife, and she screamed, ‘He just scored an 80-yard touchdown!’ Then a few minutes later she screamed, ‘He just scored

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PHOTO COURTESY OF C-USA

Rasheen Ali burst onto the scene as a freshman. In his first game he scored four touchdowns against Navy on national television.

a 60-yard touchdown!’ I wasn’t surprised. He was always doing things like that. Everything came quickly to him.” Because Ali was away from high school football for a time, he was not heavily recruited. Former Ohio State star running back andMarshall running backs coach Pepe Pearson sawpotential inAli and recruited him toMarshall. “This is the next great running back to wear No. 22 here,” Doug Chapman shouted to a reporter at a

spring practice in 2021. Chapman is a Marshall Hall of Famer who also wore No. 22. He’s second all time at Marshall in career rushing yards. He also played in the NFL. The man can spot a talented back when he sees one and knows that great running backs are measured by yardsticks and by intangibles. “I watched his footwork,” Chapman said. “To me he had the most talent in the running backs room, but he was still a bit

raw. Coach Telly Lockette did a great job of coaching him up and helping himunderstand

Rasheen is one of the most coachable players I’ve

been around. He’s extremely humble

which allows him to continue to seek improvement. His best years are ahead of him.

—Head Coach Charles Huff

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You heard it here first. We’re going to beat Notre Dame.

—Rasheen Ali

Rasheen Ali and the Thundering Herd head to South Bend, Indiana, on Sept. 10 to take on the Notre Dame Fighting Irish.

the nuances of being a great running back. He has all the natural gifts that God gives really good running backs.” It didn’t take long for Ali to turn talent into touch downs. He burst onto the scene in the first game of the 2021 season by scoring four touchdowns against Navy on national television. Ali had no plans of slowing down.

He went on to rush for 1 ,401 yards and broke Doug Chapman’s fresh man rushing record in the process. He led all of NCAA FBS football with 25 touchdowns . He tied for the mo s t r u s h i n g touchdowns with 23 and also caught 45 passes for 334 y a r d s a nd one touchdown. Oh, and he took a kickoff back for a score as well. Remember how heavyweight champion Muhammad Ali was fond of making predictions? Before his fresh man season Marshall’s Ali had a premonition that he might have a monster season. “My girlfriend recorded me, and I said, ‘I want to have 1,500 yards and 25 touchdowns.’ So I kind of spoke it into existence. I was surprised honestly, but I think the sky’s the limit. I think I can do a lot more.” After Ali’s breakout freshman year, head coach Charles Huff got to thinking, maybe this boxing thing has some legs. “The two best running backs I’ve coached both boxed,” Huff said. “New York Giants running back Saquon Barkley and Rasheen. Rasheen is one of the most coachable players I’ve been around. He’s extremely humble which allows him to continue to seek improve ment. His best years are ahead of him.” Ali's freshman season was one of the best in Thundering Herd history.

PHOTO COURTESY OF THE HERALD-DISPATCH

PHOTO BY ICON SPORTSWIRE VIA AP IMAGES

Ali rushed for 160 yards and three TDs in the New Orleans Bowl.

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Right in front of him is the 2022 season. Ali knows he can no longer hide in a crowded backfield. His name and his numbers are out there. What he does plan to do is become more of a leader, and not just through words. “I lead by actions,” Ali said. “A lot of people just watch what I do, and in a sense they follow me. I lead by example. I put my head down and go to work.” “My punches are just as hard in Chicago as in NewYork.” — Sonny Liston This quote by Sonny Liston about a fight venue change might also apply to Rasheen Ali. One of the big concerns around the Herd fan base was that Ali would use his sensational freshman season to utilize the transfer portal and maybe move to a Power 5 school. He flicked that question away like an errant jab. “I don’t even feed into all that,” Ali said. “This is where I came, this is where I’m staying. My dad always told me if you’re good enough they’ll find you. Just because I’m at Marshall doesn’t mean I have to go to an SEC school to get hit by bigger people, taking more

wear on my body just to say I’m a better running back. I already made a name for myself; people knowme here. I love the team and I love the coaches.” He heads into his sophomore season with big ex pectations. He’ll have an historic stage to showcase his talents when Marshall meets Notre Dame in South Bend on Sept. 10 on NBC. How about a little pre-fight prediction? During his cover photo shoot for this magazine, he offered up this: “You heard it here first. We’re going to beat Notre Dame.” Most experts will tell you Ali’s an NFL talent. He’s got speed, patience, vision and power. It’s not hard to imagine the rest of the Sun Belt trying to play “catch-22” all season long — with Rasheen Ali bobbing and weav ing his way up and down the football field. What a main event that would be.

KEITH MOREHOUSE is a freelance writer and the sports director at WSAZ NewsChannel 3 in Huntington, West Virginia.

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NOAH THOMPSON

The latest “American Idol” hails from nearby Louisa, Kentucky, and despite his newfound fame he plans to stick to his humble roots.

By Megan Archer Photos courtesy of ABC/Eric McCandless photo on Instagram, and people went crazy for it, but it’s about the simple things for me. I knew going into this that I wanted to stick to my roots. I’m not willing to change who I am for fame. I want to stay humble, and I think a lot of people can relate to that.” A native of Louisa, Kentucky, Thompson was recently named the winner of the 20th season of

W hether it’s ridingmotor cycles, mowing grass or being named the 2022 American Idol winner, Noah Thompson said he has no plans to change who he is because he’s now a household name. “After I won, one of the first things I did was come home and cut my grass because that kind of stuff makes me happy. I posted the

American Idol , but prior to this, he was visiting cities likeHuntington to build facilities for individu als who struggle with addiction. “Working in addic tion and recovery was such an inspiration to me and working with a group of guys who were

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Noah Thompson from nearby Louisa, Kentucky, is the most recent winner of American Idol .

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got that bluegrass, soulful vibe. He just embodies his own genre, and that’s what I love about it. I’d like to be like that and do my own thing — and whichever way it goes, well, that’s how it goes.” With his new single One Day Tonight now available for streaming after its live debut on the American Idol stage, Thompson said he feels like this song was the perfect first song for him to release, with hopes to release more in the future. “One of the most exciting parts of the experience was going into the studio and recording that song. It was somuch fun, and at that point, it didn’t feel like a job. OneDayTonight just felt like a hit the more I listened to the words, and it seemed to really resonate with people,” Thompson said. “I’m looking forward to sitting down and trying to write some good songs of my own, then hit the road and play some shows.”

former addicts that have turned their lives around really impacted me. They are the biggest reason I was even on American Idol because they kept pushing me to post videos of myself singing and to pursue the opportunity. They all love music and have let music heal them in a way. Music helps us all get through everyday life.” Luckily for Thompson, music has been in his everyday life for as long as he can remember. “I grew up with my dad who was in a band, so I’ve been aroundmusic my entire life. He always had a gui tar in his hand, singing and writing songs. I grew up with all types of music. I grew up more with rock, and not just country, so I think it surprises people when I tell them that I’m open to all genres of music. I love Southern rock, and I love the blues. I think that’s why I’m such a Chris Stapleton fan because he’s

“ I knew going into this that I wanted to stick to my roots . I ’ m not willing to change who I am for fame . I want to stay humble , and I think a lot of people can relate to that .” - Noah Thompson

From left: Host Ryan Seacrest, finalist HunterGirl and Noah Thompson moments before Noah was announced the winner of American Idol .

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Noah performed Larry Fleet's "Working Man" to a captivated audience.

but it would be awesome to blend our different styles together and see what we create.” As he looks ahead to the future, Thompson said he’d love to have as many shows as he can back home after receiving so much support from the Tri-State area. “I feel like it was such a proud thing for the entire community. We aren’t usually put on the map, especially on national television, and it seemed like everyone came together to share that pride. The whole point of joining the show is to build a fan base, but it feels like I’ve got forever fans here. I’d love to come to Huntington one day … The people of West Virginia have always been so nice and welcoming.” Representing Appalachia, and Kentucky specifically, has been a blessing for Thompson as he con tinues to learn all he can during this journey. “I feel like God has a plan for ev erything, and for some crazy reason, this was supposed to happen. I didn’t expect to win the show. I went into American Idol just being who I am; I wasn’t trying to change for any body. For me, it’s always been about the music.”

Noah with host Ryan Seacrest and judges Katy Perry, Luke Bryan and Lionel Richie.

WithKentuckymusic on themap in recent years withGrammyAward nomineeTyler Childers and TheVoice finalist Holly Forbes, Thompson noted it feels like country artists from this region are beginning to get the attention they deserve. “I think it’s special — where we’re from.We’re all simple people. We’ve learned to enjoy the little things, and we are who we are. It’s not just the fame and the money, it’s the music,” Thompson said with passion. “I actually got to meet Holly, and have listened to Tyler for years, and I feel like I would die and go to heaven if we ever got to collaborate. It’s not something we’ve ever discussed,

MEGAN ARCHER is a freelance writer living in Huntington, West Virginia.

One of Noah's first to-dos after winning American Idol was to cut his grass.

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I