North Fork Mountain Inn

Smoke Hole is West Virginia Treasure

2012-04-24T23:23:00.005-04:00

(reprinted from Ohio.com - Akron Beacon Journal Online)

UPPER TRACT, W.Va. -- In my travels, I have repeatedly learned that it is very easy to be a long way from anywhere in parts of West Virginia.

Welcome to Smoke Hole.

That's the name given to a very pretty and surprisingly isolated canyon along the South Branch of the Potomac River in eastern West Virginia.

It is a half-mile-deep canyon with nearly vertical walls and is considered by many to be among the most beautiful spots in West Virginia.

You may see both bald and golden eagles in Smoke Hole, parts of which are not accessible by car.

There is evidence of old farmsteads in the canyon, but that's about all.

The canyon stretches north-south from near Petersburg in Grant County south to Upper Tract, north of Franklin in Pendleton County, and roughly parallels U.S. 220.

Smoke Hole lies east of North Fork Mountain, one of West Virginia's premiere long-distance hiking trails, and west of Cave Mountain, not far from the West Virginia-Virginia state line.

It is a rugged, inaccessible and isolated area -- wild backcountry. You are a long way from anywhere.

The Smoke Hole area, known locally as Smoke Holes, covers about 40 square miles in the Spruce Knob-Seneca Rocks National Recreational Area within the sprawling Monongahela National Forest.

But visitors go instead to Spruce Knob, the highest point in West Virginia at 4,863 feet, and Seneca Rocks, the 900-feet-tall cliffs that rise above the North Fork of the South Branch of the Potomac River.

Spruce Knob is a windswept spot dominated by stunted, one-sided spruce trees, blueberry, huckleberry and azalea. It features an observation tower that offers sweeping 360-degree vistas of the West Virginia high country. The area offers more than 70 miles of backcountry trails.

The U.S. Forest Service operates a first-rate visitors' center near Seneca Rocks, the quartzite cliffs that are popular with climbers and are one of the most distinctive natural features in West Virginia.

Both Spruce Knob and Seneca Rocks, along with two commercially run caverns, are all west of North Fork Mountain -- far removed from Smoke Hole.

There is no road to the portion of the Smoke Hole canyon between the Big Bend Campground and Petersburg, a distance of about 15 miles.

No one is sure how the area came to be known as Smoke Hole.

Morning fogs often fill the canyon until the suns burns them away. There are historic accounts of Indians using nearby caves to smoke meat. Others claim the smoke came from moonshiners' stills.

Paddle through

One of the best ways to see Smoke Hole is to paddle the 25-mile section from U.S. 220 north to Petersburg.

The five miles from the road to the Forest Service picnic area are the most difficult, with large boulders and almost continuous whitewater. It is for experienced paddlers only, with mostly Class 2 and Class 3 paddling.

Rapids are rated on a 1-to-6 scale, with 1 being the easiest and 6 being the most difficult.

Between the picnic area and Big Bend Campground, the stream is gentler and easier. It is popular with small rafts, tubers, canoes and kayaks. The stream itself features many short rapids and calm pools.

Many paddlers camp near Blue Rock, a huge rock cliff, and make it a two-day trip.

Water levels may be too low for late summer trips.

One outfitter is Eagles Nest Outfitters at P.O. Box 731, Petersburg, WV 26847; 304-257-2393, http://www.eaglesnestoutfitters.com. The company offers 12 different river trips from April through October, including Smoke Hole paddle trips.

Two roads provide some access to Smoke Hole and its limited facilities.

State Route 2 enters the southern end of Smoke Hole near Upper Tract. It follows the river for about nine miles into the canyon. The first 5.5 miles are paved but narrow.

That road will take you past Eagle Rock, a towering rock formation rising out of the river. It was named for Col. William Eagle, a Revolutionary War soldier who lived nearby and is buried near the rock.

At an old store and a log church (St. George Episcopal), the road splits. One fork continues along the river to the Big Bend Campground, where the road ends. The other climbs north on the edge of North Fork Mountain and then down to the North Fork and state Route 28. It is a narrow, winding road that passes old farms. Traffic is generally light.

If you are looking for the ultimate lodging destination in the region, you will want to check out the North Fork Mountain Inn know at an "Outpost of Luxury in the Wilderness". This Select Registry property has been featured in the Washington Post and the Washingtonian as one of the best getaways within 3 hours of Washington DC. Ed and Carol Fischer are famous on 5 continents for their "world class" hospitality. Ed is an award winning chef and Master Sommelier. You can check out their website at www.northforkmtninn.com or speak with Carol at 304-257-1108.

On a peninsula in the river, the Big Bend Campground features 46 sites with water and flush toilets from April 15 to Oct. 1. Some sites are available from March 1 to Dec. 15, but only hand-pump water is available.

Primitive camping is available at the Jess Judy Camping Area along the river.

Camping is also allowed along Smoke Hole Road 28/11 on North Fork Mountain but not near trailheads.

Camping is prohibited along River Road except in designated areas.

Smoke Hole is popular with anglers seeking trout and smallmouth bass. It is stocked by the West Virginia Department of Natural Resources with rainbow and golden trout from January through June and again in October. These Gold Medal waters are popular with fishermen from across the USA.

Special catch-and-release restrictions apply between Eagle Rock and Kimble Cabins.

Smoke Hole is also popular with hunters in the fall.

The only trail strictly in Smoke Hole is a 3.5-mile South Branch Trail, a loop from the picnic area. The blue-blazed trail follows the river downstream, ascends a ridge, passes fields and old farms and drops back down to the river.

The best hiking may be 24-mile-long North Fork Mountain Trail. It stretches from U.S. 33 north to where the Smoke Hole Road nears state Route 28 west of Petersburg. This trail is also accessible from the North Fork Mountain Inn.

Trailheads for the trail, which looks down on Smoke Hole, are located along Smoke Hole Road 28/11.

For information, contact the Potomac Ranger District, U.S. Forest Service, Route 3, Box 240, Petersburg, WV 26847; 304-257-4488; http://www.fs.fed.us/r9/mnf/sp/smokehole.html.

You can also contact the Seneca Rocks Visitor Center, U.S. Forest Service, P.O. Box 13, Seneca Rocks, WV 26884; (closed in winter); http://www.fs.fed.us/r9/mnf/sp/srdc.html.

Also, the Pendleton County Chamber of Commerce, P.O. Box 737, Franklin, WV 26807; 304-358-3884; http://www.visitpendleton.com.

Also, the Grant County Chamber of Commerce, 105 Virginia Ave., Suite 1, Petersburg, WV 26847; 304-257-2722; http://www.gowv.com.

The History of Smoke Hole

2012-01-24T22:55:00.002-05:00

A ruggedly scenic 18-mile canyon in Pendleton and Grant counties, the Smoke Hole was carved by the South Branch of the Potomac River between North Fork Mountain on the west and Cave Mountain on the east. Tradition holds that it received its name from a cave chamber where Indians and early settlers smoke-cured meat. Locally, Smoke Hole is often referred to in the plural, as the Smoke Holes.

The canyon’s precipitous topography, underlain by complexly folded and faulted rock strata, features innumerable sandstone and limestone cliffs such as Eagle Rock, Castle Rock, Blue Rock, Bulls Head, and Ship Rock. The Nature Conservancy considers Smoke Hole and vicinity to be ‘‘one of the most biologically rich places in the East,’’ especially valued for its rare plant communities. The Nature Conservancy included the Smoke Hole as part of the larger Smoke Hole-North Mountain Bioreserve during its ‘‘Last Great Places’’ campaign.

The ‘‘Big Cave’’ on Cave Mountain was a source of saltpeter for the production of gunpowder from the colonial period through the War of 1812. This cave, not to be confused with the commercially developed Smoke Hole Caverns on State Route 28/55 or with Smoke Hole Cave in the Smoke Hole itself, is now best known as Cave Mountain Cave. Confederates again mined there during the Civil War, until Unionist home guards destroyed the works. Smoke Hole people were overwhelmingly Unionist during the war and Republican thereafter.

Descriptions of the Smoke Hole before World War II generally emphasized its inaccessibility and the pioneer lifestyles of its inhabitants. The place also acquired renown for the production of moonshine whiskey. Many came to believe that Smoke Holers were so uncivilized and violent that it was dangerous for outsiders to enter the gorge, and that revenuers frequently disappeared there. During the 1920s, Franklin attorney H. M. Calhoun (1866–1933) became a champion of the Smoke Hole and its people.

In 1927, the boundaries of the Monongahela National Forest were extended to include the Smoke Hole. Not until 1930 was the first improved road built into the southern half of the gorge. The Civilian Conservation Corps constructed a popular recreation area in the mid-1930s. On the eve of World War II about 50 families resided in the canyon, but the war initiated out-migration and long-term population decline. In 1965, Smoke Hole became part of the Spruce Knob-Seneca Rocks National Recreation Area. The remote Smoke Hole Lodge operated in the gorge until its loss in the 1985 flood, and its replacement operated until 2001.

This Article was written by John Craft Taylor

Working Vacation in Chiang Mai, Thailand

2012-01-19T09:26:00.000-05:00

After spending 22 hours on Delta and Korean Airlines, we were delighted to see our missionary friends, Scott and Lisa Hicks, that will be our hosts for the next three weeks. I first met Scott and Lisa in January, 2001 when I led a short term mission team to visit them in Dakar, Senegal. Scott was a psychologist providing missionary care and Lisa operated a guest house catering to missionaries in Western Africa. Getting to know them was instrumental in our decision to own and operate a bed and breakfast serving missionaries and those in full time ministry. I fell in love with Africa on that trip but couldn’t convince Carol to move there so the North Fork Mountain Inn in Smoke Hole Canyon was a compromise we could both live with.

Since then we have become great friends and they always make sure their time in the United States includes a trip to the Inn. During their visit last summer, they invited us to come visit them in Chiang Mai, Thailand where Scott works as Director of the Well, a counseling center that provides services to missionaries serving in China, Thailand, and Southeast Asia. After finishing our best year yet at the Inn, we decided a working vacation was just what the doctor ordered. So I am spending a week here while Carol is staying for 3 weeks to relax and enjoy the beauty and splendor of Chiang Mai and northern Thailand.

Today we attended a Thai Cooking School (www.thaifarmcooking.com) in the countryside which gave us many ideas for our next cooking school at the Inn planned for mid-April. Our day started out being picked up at the Thae Pae Gate on the east side of the old city which is surrounded by a moat with remains of an old brick wall fortress. Our first stop was at the Thai market where we purchased fresh ingredients for the meals we would learn to prepare. In addition to the usual sauces, spices, and other Thai food items they had some very unusual items not found at Foodland such as fried meal worms, crickets, pigs head, cow tongue, chicken with their feet still attached. While at the market we observed how they make coconut milk, learned about the different kinds of rice, and how to make the base of most Thai foods, yellow, green, or red curry.

The long ride into the country gave us a chance to get acquainted with our other cooking school participants from places including Bejing, China, Bern, Switzerland, Ottawa, Canada, Brussels, Belgium, and Catalone, France. It was quite a international group. What was most interesting was our cooking instructor was from Chiang Mai but had lived in Maryland and had visited West Virginia. She remarked how West Virginia and its mountains reminded her of the mountainous area of Thailand where she grew up. In fact, she has an autographed football that she caught from Ray Lewis while attending a Ravens game while living here. In fact she showed me her Maryland drivers license which is still valid until 2013.

The cooking school was located in the countryside outside Chiang Mai on an organic produce farm. We started with a tour and a chance to learn about and pick the fresh ingredients used in the meals we prepared. We first learned how to make yellow, green, and red curries which were used in making Red Curry Chicken (Kaeng Phed Gai), Green Curry with Chicken (Kaeng Kiao Waan Gai) and Yellow Curry with Chicken (Kaeng Ka Ri Gai). Next we made Tom Yam with Shrimp soup (Tom Yam Kung) and Chicken and Coconut soup (Tom Phak Ruam). Our fourth course was Fried Chicken with Cashews (Gai Phad Met Mamuang Him Mapaan) and Fried Chicken with Basil Leaves (Phad Kaprao Gaz). Next Ed learned how to make Springrolls (Poh Piah) and Carol mastered a Thai favorite, Pad Thai. We finished the cooking school with two of the most popular desserts, Mango with Sticky Rice (Kao Nio Ma Muang) and Bananas in Coconut Milk (Kluai Bod Chii). The best part of the cooking school included eating our culinary creations and taking home a cookbook with all the recipes. Additionally we made many new friends and recruited a new celebrity chef to be featured at an upcoming cooking school.

Our time in Thailand has been filled with many other delights. Thai Massage is very inexpensive costing about $5.00 for a one hour massage. So that has been an every other day treat for Ed. Eating out is also very reasonable costing only $3.00 to 5.00 for a very nice meal. Everything seems to be less expensive here except for gasoline. So if you are looking for a great getaway and can tolerate a plane ride to the other side of the world, you should consider Chiang Mai, Thailand and Korean Airlines connecting through Seoul, Korea.

North Fork Mountain Inn in the Washington Post

2011-09-12T22:24:00.002-04:00

On September 9th, The North Fork Mountain Inn was written up in the Washington Post by Andrea Sachs with the story Bed Check: Mountain dreamin’ in W. Va.

"When you book a B&B room, the innkeeper typically asks a standard set of questions, most having to do with your time of arrival, directions to the establishment and dietary restrictions for breakfast. But I was hardly prepared for the query that flew out of Carol Fisher’s mouth."

Read the rest of the article

Ed Fischer and Mike Reel captured 4th place at the Great American Seafood Cook-Off

2011-08-15T09:20:00.004-04:00

Ed Fischer and Mike Reel captured 4th place at the Great American Seafood Cook-Off in New Orleans held August 6th at the Ernest N. Morial Convention Center. This event features the top 14 chefs in America each representing their state and using local sustainable seafood. Fischer and Reel created a new recipe utilizing the golden trout, ramps, black morel mushrooms, a Sweet Mountain Spice Wine reduction, and Middle Mountain Mike’s Crazy Hot Mustard. This variation on a traditional egg roll was popular with both the judges and the crowd watching the competition. After presenting to the judges, Mike and Ed shared additional portions with their cheering section giving them a chance to try the “Smoke Hole Canyon Trout Rolls” along with Mike’s special hot peach and mustard sauces.

They arrived in New Orleans on Friday. Part of the weekend activities included serving as guest chefs for lunch at Café Reconcile in New Orleans. Chef Brian Landry, their corporate chef, led the team making a few special dishes for the guests of the Café that day and working with and assisting the students who are a part of the Café Reconcile program. This is a program for at risk youth in the New Orleans area. The youth learn skills in the food service industry and work with several restaurant partners in addition to their primary learning facility.

Later that evening Mike and Ed joined the rest of the chefs, judges, and corporate sponsors for a special reception sponsored by the Louisiana Restaurant Association. A “dine around” at 3 of the Top New Orleans dining establishments was the highlight of the evening. They traveled by bus with a motorcycle police escort to Chef John Besh’s American Sector. The next stop was at the Courtyard Café at the New Orleans Museum of Art where they enjoyed seafood appetizers and fine art. Their last stop was at Dragos Restaurant, famous for their special grilled oysters and seafood.

Saturday’s competition was held at the Convention Center in conjunction with the Louisiana Foodservice Expo. The emcee’s for the Cook-Off were Kevin Roberts, host of the hit show Pitmasters on TLC. He was joined on stage by Louisiana native and culinary extraordinaire, John Folse. Each of the chefs were interviewed by Louisiana PBS, the film producer for the seafood competition which will be broadcast in West Virginia later next year.

That evening, Ed and Mike headed to popular New Orleans hot spots such as the French Quarter and Bourbon Street. After dinner at the “Court of Two Sisters”, the former Governor’s Mansion, they ended the evening enjoying live music with the Preservation Hall Jazz Band. The next morning they planned to enjoy beignets at Café Du Monde but the line was out the door and around the block so they headed straight to the French Market to find gifts and souvenirs. From there they went to the “Sachmo Festival” held at the former New Orleans Mint. This festival named in honor of Jazz great, Louis Armstrong, attracts the greatest Jazz entertainers from around the world. The chef duo was having so much fun, they almost missed their flight home, arriving just as the airline closed the door.

On their flight home, they traveled with one of the judges from Boston who commented that she scored their entry the highest. When asked by Ed what she liked best about their dish, she remarked, “the Peach Moonshine”, and the Middle Mountain Mike’s Crazy Hot Mustard. Ed knew it would be a hit when one of the judges came over before the competition began and asked to sample the moonshine. The Smoke Hole Canyon, where Ed’s North Fork Mountain Inn is located, is famous for their moonshine. It seems like the “shine” was just as popular as the other local ingredients like the Sweet Mountain Spice Wine reduction from nearby West-Whitehill Winery, the Golden Trout, ramps, and black morel mushrooms.

Mike and Ed would like to extend special thanks to Governor Earl Ray Tomblin, West-Whitehill Winery, Delegate Allen Evans, the Spring Run Fish Hatchery, and other local leaders that contributed to their efforts to raise awareness of tourism and great seafood right here in West Virginia. They are very excited about the possibilities of creating a new dish for next year’s competition. Mike Reel will be honing his skills later this month when he serves as one of the “celebrity judges” of the West Virginia Road Kill Cook-Off Competition.

Great American Seafood Cook-Off

2011-08-04T09:49:00.001-04:00

Chef Ed Fischer to represent West Virginia in 2011 Great American Seafood Cook-off

Grant County Duo Heads to National Culinary Competition in New Orleans

Ed Fischer and Michael Reel of North Fork Mountain Inn, located in Cabins, WV will represent The Mountain State for the third year in a row at the eighth-annual Great American Seafood Cook-Off in New Orleans on Saturday, August 6. Fischer is among more than a dozen chefs from across the nation who will vie for the title of King or Queen of American Seafood at the annual competition. Ed was nominated by West Virginia Governor Earl Ray Tomblin.

“The Great American Seafood Cook Off serves as valuable platform to raise awareness of the domestic fishing industry and highlights importance of maintaining sustainable fisheries today and for generations to come,” said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board, which produces the Cook Off. “We are thrilled that Mr. Fischer and Mr. Reel and other talented chefs from across the nation are joining us to showcase the array of seafood that comes from American coasts, rivers and lakes.”

John Folse, the chef known as Louisiana’s Culinary Ambassador to the World, will co-host the Great American Seafood Cook-Off with Kevin Roberts, a chef and restaurant owner from Southern California who acts as host for BBQ Pitmasters on TLC.
NOAA’s Fisheries Service is the event’s chief sponsor and uses the cook-off to highlight – to American seafood consumers – the agency’s commitment to a healthy marine environment and improving the nation’s domestic seafood supply.

“At NOAA, we emphasize that U.S. seafood is healthy, safe, and good for you,” said Eric Schwaab, NOAA Fisheries Assistant Administrator. “Events such as the annual Seafood Cook-off are a terrific way to bring that message right to the public, especially those folks interested in new and creative ways to prepare seafood.”

Now in its eighth year, the Great American Seafood Cook-Off has become the most prestigious culinary seafood competition and has featured many ‘rising stars’ and celebrity chefs over the years. The event emphasizes the importance of cooking with domestic seafood and encourages the use of products from sustainable fisheries.

“Each year the Great American Seafood Cook Off is a fun event that highlights domestic seafood,” said Ewell Smith, executive producer of the Cook-Off and executive director of the Louisiana Seafood Promotion & Marketing Board. “More than ever before, we need to remind Americans to demand domestic seafood at restaurants and at markets, in order to support American fishermen and local economies.”

For the Cook Off in New Orleans, Fischer plans to showcase West Virginia golden trout from local hatcheries, improving upon his entry from last year by incorporating West Virginia wines and other local ingredients like ramps and morel mushrooms. His sous chef, Michael Reel, is a local culinary star that specializes in hot pepper sauces and wine reductions. He commented that we are very excited to feature several new ingredients including a “Sweet Mountain Spice wine reduction” from nearby West-Whitehill Winery.

“I’m very excited about returning to New Orleans with high hopes of improving on last year’s results,” Fischer said. “I’m especially proud to participate in a competition that showcases regional seafood and produce and I always fill my kitchen with local, fresh ingredients order to reduce my carbon footprint and support the local economy.”

A rising star in West Virginia’s culinary arena, Chef Fischer left a corporate career in sales and marketing in Indianapolis in 2006 to purchase and run the North Fork Mountain Inn with his wife Carol. Fischer’s rustic cuisine, which features locally grown ingredients, has become a main attraction at the 10-room inn, a property recognized by Select Registry/Distinguished Inns of North America and featured in Washingtonian Magazine’s Top Summer and Fall Getaways issues.

Fischer worked as a chef during his college years, but never received formal culinary training. He credits his skills to the techniques he learned from his German grandmother and later honed while preparing meals for large groups. He is a French-trained master sommelier, with certification from Gevrey Chambertin in France’s beloved Burgundy wine region.

The Great American Seafood Cook Off will take place on Saturday, August 6 at the Ernest N. Morial Convention Center in New Orleans during the Louisiana Foodservice Expo. The Cook-Off is open to the public and tickets are $5 and can be purchased at the door. Opening ceremonies begin at 11:30 a.m. and closing ceremonies will be at 4:30 p.m. Participating chefs will create unique dishes with domestic seafood, and utilize fish that’s native to their home state.

Prior winners of the Great American Seafood Cook Off include Dean Max of 3030 Ocean in Fort Lauderdale, FL; Tory McPhail of Commander’s Palace in New Orleans; John Currence of City Grocery in Oxford, MS; Tim Thomas of the Ocean Forest Golf Club in Sea Island, GA; Justin Timineri, Executive Chef for the Florida Department of Agriculture and Consumer Services; Randy Evans of Brennan’s of Houston, and John Besh of Restaurant August in New Orleans.

Great American Seafood Cook Off sponsors include NOAA and FishWatch, Loubat Food Service Equipment, The Louisiana Restaurant Association, LouisianaTravel.com, Michelob Brewing Company, Southwest Cargo, Tabasco, and Whole Foods Market. The event also receives support from the National Fisheries Institute, Gulf and South Atlantic Fisheries Foundation, Jones Seafood Solutions, Louisiana Seafood Promotion and Marketing Board and Louisiana Department of Wildlife and Fisheries. A special thanks also to media sponsors, Culinary Concierge, Gulfscapes Magazine, Louisiana Cookin’ and Louisiana Public Broadcasting.

For more information, visit online at www.GreatAmericanSeafoodCookoff.com.

Memorial Day Weekend - May 27-30th

2011-05-10T09:47:00.000-04:00

Add our Caving and Casual Dining: Includes tickets for two to nearby Seneca Caverns or Smoke Hole Caverns, Gourmet Picnic Basket, Bottle of Wine in your room, fine dining and a gourmet breakfast each morning.

The cost of this package is $160.00 per couple plus room charges.

An additional package option includes our North Fork Mountain Adventure. Hike from the Inn about two miles to the top of North Fork Mountain, the Number One trail in West Virginia. Take a Picnic Basket for Two with you, a Bottle of Wine, Two Personalized Wine Glasses, Corkscrew, and enjoy a panoramic view from the Alleghenies through the Seneca Rocks Valley while you enjoy your gourmet picnic lunch. That evening enjoy an outdoor barbeque at the Inn.

This package costs $155.00 per couple plus room charges.

During your weekend stay, visit the Fort Mulligan Day Festival is in Petersburg on Saturday, May 28th. Activities include Union and Confederate living history camps, weapons and surgical demos, presentations and period tradesman, ladies’ tea, a candle light camp tour and more. Plenty of great food will be available, including mulligan stew prepared over an open fire.

Call 304-257-1108, email or click here to check room availability.

Bird Watching Weekend - May 13-15th

2011-04-29T09:46:00.000-04:00

Enjoy guided bird walks around the Inn, in the adjacent Monongahela National Forest, along the South Branch of the Potomac, and in nearby Dolly Sods Wilderness Areas. Start your weekend with wine and appetizers on Friday evening from 5:00 to 7:00 PM. followed by a lecture by birding expert Dr. Gary Rankin. The weekend also includes a hearty gourmet breakfast each morning, a picnic lunch, fine dining on Saturday evening, and a personalized birdhouse you can take home with you.

Cost is $180.00 per person plus room charges.

Call 304-257-1108, email or click here to check room availability.

Spring Mountain Festival Weekend - April 29-May 1

2011-04-24T09:46:00.000-04:00

Start the week end with a glass of Sparkling Wine. Enjoy a massage, gourmet picnic basket, Personalized Wine Glass, Corkscrew, Bottle of Wine in your room and single Rose to take with you.

Cost is $134.00 per person plus room charges.

The Spring Mountain Festival activities begin at 5:00 PM on Friday evening and runs through the weekend finishing at 3:00 PM on Sunday afternoon. It includes live music and many activities in downtown Petersburg.

There are also Civil War train rides available at the nearby South Side Depot on April 30th.

Call 304-257-1108, email or click here to check room availability.

Recent News from North Fork Mountain Inn

2011-04-19T10:27:00.002-04:00

The Inn was highlighted on WCHS-TV8 News back in October 2010. We have added the video to our site. Please check it out and learn more about the North Fork Mountain Inn.

A Cooking School & Massage Weekend - April 22-24th

2011-04-19T09:44:00.002-04:00

Send your spouse to Cooking School while you enjoy a relaxing massage in our on-site spa. You can learn Ed and Carol’s cooking secrets from their most popular recipes at the Inn. Cooking School gifts include a personalized chef jacket, kitchen gadgets, recipe book, and includes appetizers Friday evening, gourmet breakfast on Saturday morning, lunch on Saturday, dinner and wine tasting Saturday evening.

Cost for the cooking school is $250.00 per person plus the room rate. The One Hour Full Body On-Site Massage is $75.00.

Other cooking school weekends may be scheduled upon request.

Call 304-257-1108 to check room availability.

Wine Pairing Dinner Weekend - April 15-17th

2011-04-16T10:00:00.001-04:00

Enjoy a special wine tasting and appetizers upon arrival from 5:00 to 7:00 PM on Friday evening. Start your morning with an early hike up North Fork Mountain returning to a hearty gourmet breakfast. Take a picnic basket with you on your scenic road trip through the Potomac Highlands or enjoy fishing in the Smoke Hole area of the South Branch of the Potomac River. On Saturday evening, enjoy a 6 course gourmet feast paired with fine wines from around the world. One of the courses will include Ed’s Prize Winning Trout recipe he has perfected in the last two Great American Seafood Cook-Off competitions in New Orleans.

Crab Fondue with Toasted Italian Bread Cubes Marlborough

and

New Zealand Sauvignon Blanc

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French Onion Soup

and

Italian Pinot Grigio

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Belgium Endive with Carmelized Walnuts

and

Washington State Chateau Saint Michelle Riesling

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Strawberry-Mango Sorbet

and

Italian Prosecco

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Basil Tilapia with Ramps, Wild Mushrooms, Sweet Peppers, and
Sweet Onions, Minnesota Wild Rice Patties, Tomato Basil Soufflé

and

Toasted Head Chardonnay

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Strawberry Rhubarb Torte with Vanilla Bean Ice Cream

and

German Spatlese

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Costa Rican Coffee

New Site, New Offerings

2011-01-18T10:32:00.002-05:00

Today we have launched an updated web site. More exiting though, is that we are now offering expanding services for Weddings and Corporate Retreats.

Check out the new site and make your reservation today!

Ringing In the New Year at the North Fork Mountain Inn

2011-01-03T22:42:00.000-05:00

Wine Tasting Selections

“Lunetta” Prscecco-Italy
"Vier Jahreszieten” Sauvignon Blanc, Troken-Germany
“La Tebaide” Pinot Grigio-Italy
“Matrai” Muscat Ottonel-Hungary
“Beringer” White Zinfandel-California
“Les Cepages” Merlot/Cabernet Sauvignon, Vin de Pays D’Oc-France
“Philip Kuhn” Dornfelder, QbA-Germany

Served with Warm Roasted Red Pepper and Artichoke Dip on Breton Wafers

Dinner

Spanikopita-Spinach and Feta Cheese in a Philo Pastry
Broccoli Beer Cheese Soup
Pork Tenderloin or Chicken Marsala with Wild Mushrooms
Garlic Mashed Potatoes
Broccoli and Cauliflower Medley
Berry Cobbler served with Vanilla Bean Ice Cream

CHAMPAGNE TOAST AT MIDNIGHT WITH LUNETTA PROSECCO

Our Packages

2010-11-26T09:00:00.000-05:00

We offer a variety of Inn Packages throughout the year. If you don't see a package that meets your needs, please contact us so we can customize a package for you.

Call us at 304-257-1108 to reserve your spot today!

Cooking School Weekends

Join Ed, Carol, and occasional Celebrity Chefs, as you learn the secrets of the Inn’s and Guests Best Recipes. Includes Breakfast, Lunch and Fine Dining, Wine Tasting, Personalized Chef Jacket, Recipes, and Kitchen Gadgets.

$250 per person plus room charges.

Other cooking school weekends may be scheduled upon request.

Valentine’s Weekend Package

Stay two nights and get the third night for half price. Enjoy a special Valentine’s Dinner on Monday evening that includes Wine Pairing and a special 5 course gourmet dinner. $120 per couple plus room charges. Make your reservations early as we always fill up for Valentine’s Weekend.

Raft and Relax Package

Start the Day with a Gourmet Breakfast, Enjoy Rafting Trip for 2 down the Potomac, Gourmet Picnic Lunch on the river, Massage for two upon return, Fine Dining for Two with a Complimentary Wine Tasting.

$435 per couple plus room charges

Caving and Casual Dining

Tickets for 2 to nearby Smoke Hole or Seneca Caverns, Gourmet Picnic Basket, Bottle of Wine in Your Room, and a Choice of Fine or Casual Dining.

$170 per couple plus room charges

North Fork Mountain Adventure

Hike from the Inn about 2 miles to the top of North Fork Mountain, the Number One Trail in West Virginia. Take a Picnic Basket for Two with you, a Bottle of Wine, Two Personalized Wine Glasses, Corkscrew, and enjoy a panoramic view from the Alleghenies through the Seneca Rocks Valley while you enjoy your lunch. Enjoy Dinner for Two at the Inn.

$155 per couple plus room charges

Bird Watching Weekends

Enjoy Guided Bird walks in Mid-May. Includes casual dining Friday evening, Birding Lecture, gourmet picnic basket for lunch, wine tasting, fine dining, and a personalized bird house.

$180 per couple plus room charges.

Girlfriends Weekend

Start with a glass of Sparkling Wine at check-in. Enjoy a Massage, Gourmet Picnic Basket, Bottle of Wine in the Room, Personalized Wine Glass and Corkscrew, and a Single Rose. You can sleep in and enjoy breakfast at your leisure or start the day as early as you please.

$134 per person plus room charges

Call us at 304-257-1108 to reserve your spot today!

New Spaces at North Fork

2010-11-23T09:00:00.000-05:00

If you are looking for the perfect destination for your next wedding or corporate retreat, consider the North Fork Mountain Inn. Ed is licensed to marry in West Virginia and would like to incorporate pre-marital counseling as part of a special package. If you are renewing your vows, eloping, or planning a small wedding, we can accommodate groups up to 25 for lodging, and 40 for events.

We can arrange to take care of all of the details, including photography, flowers, spa treatments, music, catering, and the Big Event.

Call us at 304-257-1108 to create an event to remember.

Upcoming Specials

2010-11-22T15:26:00.001-05:00

Give the Cook in your family the weekend off. Enjoy a Thanksgiving Day Feast with turkey and all the trimmings for $40 per person. Stay at the North Fork Mountain Inn for three nights over the Thanksgiving Weekend, and enjoy a FREE Thanksgiving Day Feast for two.

Celebrate the Christmas Season at the Inn. Reserve a three night stay and receive free casual dining for two for one evening during your stay. Stay a fourth night and receive a free bottle of wine.

Ring in the New Year at the North Fork Mountain Inn. Enjoy a New Year’s Eve Special Dinner followed by a champagne toast at Midnight. Start the New Year with a Gourmet Breakfast including mimosas. Hike to the top of North Fork Mountain Trail Head (# 1 trail in West Virginia) and enjoy a gourmet picnic basket while taking in the beautiful mountain view. Return to the Inn for a soak in the outdoor hot tub. Then start off your evening with a complimentary wine tasting followed by fine dining as you share your adventures and New Year’s Resolutions with your new friends around the dinner table: $195 per couple plus room charges.

Call us at 304-257-1108 to schedule something special for this holiday season.

What's News at North Fork Mountain Inn

2010-11-22T15:20:00.001-05:00

Ed represented West Virginia again this year in the Great American Seafood Cook Off in August in New Orleans. He placed 4th among the Top 14 chefs in the USA each representing their state and creating a dish using local, sustainable seafood.

Ed featured the Golden Trout using local wines, ramps, and morel mushrooms to create his prize winning recipe.

His daughter Danielle assisted him as his sous chef.

Wine Dinner Weekend February 19-21

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Arrive on Friday by 5 pm and enjoy complimentary wine and appetizers until 6:30 pm.

Saturday morning breakfast will include mimosas, fresh fruit topped with special yogurt topping, lemon cranberry scones, omelets made to order, roasted red pepper, rosemary & onion potatoes and coffee made with fresh roasted beans.

Gourmet picnic baskets will be available for lunch for an additional charge.

Saturday Wine Dinner is a pre fixe menu with wine and food pairings. Our appetizer will be smoked salmon, topped with sour cream, capers & dill; paired with a cool crisp Sauvignon Blanc with hints of citrus. Our soup course will be Crab Bisque Chincoteague; paired with a 2008 Chateau Fantin Grand Vin de Bordeaux, Rose. This Merlot Rose is a huge mouthful of ripe strawberries and cherries with just a tinge of tannin to balance the wine out. Our intermezzo will be a mango sorbet, paired with an Italian "Muscato di Asti”. Our main course will be fresh Atlantic salmon with a garlic sesame glaze, served with basmati rice pilaf and a fresh vegetable; paired with "Domaine Christophe Pichon Condrieu".. This Viognier, in the best vintages produces some of the most delicate, elegant, and sought-after wine in the world. Our dessert course will be chocolate soufflé served with vanilla ice cream; paired with a Hungarian Ausbruch. An after dinner liquor of Cognac or Port will also be served with Gourmet Flavored Coffee.

Sunday Morning we will offer a choice of fresh juice mimosas, fresh fruit medley, Sleep Late French Toast with Apple Butter, and bacon or sausage. Our gourmet and roasted at the Inn coffees are available each morning around 7:00.

This special package costs $ 100.00 per person and requires a two night minimum stay.

Safari at Amboselli

2010-02-04T22:17:00.004-05:00

It is 2:00 on Friday morning. I woke up and couldn’t go back to sleep. My body must be anticipating the upcoming jet lag. Or perhaps my body is trying to maximize the last 24 hours in Africa. As I reflect on the last two weeks and the last two days here at Amboselli, there are many precious memories that flash through my mind. As I sit here, without power, I am reminded of how in the USA we take for granted things like 100% availability and uptime of electricity and internet access. While on safari, the power and hot water are powered by a generator so there are limited windows of opportunity to take a hot shower, or turn on the lights. I have come to realize that there is nothing wrong with going to bed when the sun goes down and getting up at the break of dawn.

These lacks of conveniences take me back to a time when I was much younger, a simpler time, and I wonder if we were not better off then. Things we take for granted like paved roads, good modern infrastructure, 24 hour supermarkets, air conditioning, and 24 hour access to news and sports come at a price. Are we better off with these luxuries or would we be better off if we lived a simpler life that places a greater emphasis on personal relationships, interdependence, a greater sense of community, and shared resources. In the USA we often are driven by success, financial gain, and our desire for material goods like the new car, flat screen TV, an elaborate wardrobe, but I wonder if maybe we have created a certain type of bondage as we strive to fill our lives with much more than what is required to live comfortably.

While in Kenya we have seen tremendous need. We have taught students that live on one meal a day and many only each 3 or 4 meals a week. These meals are very simple, and pale in comparison to what we may consider our normal lunch or dinner. We take for granted things like clean running water that we can drink right out of the faucet. In the Kibera slums, their tiny homes do not have running water, restrooms, electricity, and well stocked refrigerators, something that we take for granted. As we travel around Nairobi and Kenya, we notice a high percentage of the people are walking, not driving luxury automobiles. Most people rent instead of purchasing a home because interest rates are 18 to 20%. But in spite of all they may lack in creature comforts, Kenyan seem to be some of the happiest people in the world. Does that mean that our wealth and materialism has become a barrier to true happiness?

Having been here in Kenya has changed my life, I hope for the better. When I return home, I am committed to fasting more and eating less. Saving more and spending less.

Spending less on me and spending more to help others less fortunate is my new year’s resolution. Taking the time to listen to and care more about others and their needs has become a new priority in my life. Committing more time to serving others and spending less time seeking my personal pleasure will be a big adjustment in my life but I think it will make me a better person. But most of all, I plan to spend more time in prayer and meditation seeking God’s purpose in my life. True peace and happiness must come from serving others and not seeking my own self interests.

These last two days on safari have been a great time to reflect on what I have experienced these last two weeks. Now that it is over, I wished that I had kept a journal to be better able to reflect on and process

2010-01-23T03:43:00.004-05:00

The weekend is finally here. Carol and I are spending the weekend with our good friends of many years, David and Patience Waweru. We first got acquainted with David about 8 years ago when the Nairobi Chapel band along with their Pastor Oscar came to the United States to begin the strategic partnership between their church and ours, Grace Community Church. We were able to host David and another friend Alfred in our home. This was the beginning of a great friendship. David and I refer to ourselves as “brothers with different mothers”.

A few years later, David came to visit us and was able to experience snow for the first time. We continued to build our friendship as we had a lot in common. We both work in telecom, he worked at Kenya Telkom, and I worked at Verizon. We both enjoyed outreach, music, travel, and he had a real entrepreneurial mind. We kept in touch by e-mail and always looked forward to our short term trips to Kenya. In fact David did a lot of the coordination for us as a host. He arranged for our ground transportation, our host families, the safari, and was always there to help us whether it was bartering at the Masai Market or taking us to visit his mother up country.

In fact, I was able to live vicariously through my Kenyan brother. We were blessed to hear about his courtship of Patience, pray with him during the dowry negotiations, and bless their marriage. We even were able to support them to realize their dream of having a child. They had tried for years to get pregnant. To their and our amazement, last year they conceived. In fact last year when we were here, Patience was in the early stages of pregnancy, and it took all the self control we could manage to keep it to ourselves until the pregnancy was in an advanced stage. They wanted to make certain that her pregnancy was several months along before telling everyone. Shana was born about 4 months ago and she is the most beautiful African girl I have ever seen. She has the sweetest disposition and holding her and singing to her is truly one of my greatest joys.

On Sunday, we will attend Nairobi Chapel with them and will be reunited with many friends there we have been blessed to know over the years. Afterwards we will treat our host families to dinner at one of my favorite restaurants, the Carnivore. This restaurant is similar to the Brazilian steakhouses where they bring many different types of exotic wild game and other types of meat on large skewers and carve it for you tableside. In the past I have eaten ostrich, camel, crocodile, élan, zebra, water buffalo, and others. For those who want something less exotic they serve more common meats like chicken, beef, goat, pork, and lamb. It is always a lot of fun to fellowship with our host families. In addition to David and Patience, our host families include, Carole Kariuki, Chris and Elizabeth Kamuna, Marcy and Muhia Karianjahi, and Twity and Manaseh Uzele. We are very grateful for them opening up their homes and giving us a taste of Nairobi by experiencing life through their eyes.

Our team member spotlight is on Carol Fischer. She is sleeping in this morning, one of her favorite things to do. Carol grew up in on a farm in Eastern Kentucky. She was the youngest of three girls. An interesting fact about her family is that Carol, her mother, and both of her sisters graduated as valedictorians of their high school class. Carol went on the major in accounting at the University of Kentucky and later earned her Executive MBA from Duke while working at GTE. She held various positions in finance and accounting working in Lexington, Kentucky, Durham, North Carolina, Tampa, Florida, and Westfield, Indiana. She met her husband of 11 years, Ed, in Westfield. After 28 years in the corporate world, Ed and Carol realized a dream they had shared for 8 years when their purchased the North Fork Mountain Inn, in beautiful West Virginia. Carol enjoys the hospitality business and feels like she is living out her purpose serving those in ministry and missionaries that come to stay and enjoy the peace and natural beauty of our Inn in “almost heaven, West Virginia”. Carol is an excellent baker and cook. You can see many of her most popular recipes on our website at www.northforkmtninn.com.

Perspectives from Carol: This is my 4th visit to Kenya. I think its part of Ed’s plan to convince me to move here. I always enjoy coming here and enjoying the beauty of Africa. While the animals, flowers and landscapes are beautiful, the real beauty is in the faces of the Kenyans we meet and especially the ones we have gotten to know over the years. The world feels like a much smaller place and makes me much more aware of things that happen outside the US. I am looking forward to the church service on Sunday and especially the music. After the first visit from Nairobi Chapel to Grace, I remember commenting that when I get to heaven, I’m going to find the Kenyans because they know how to worship. That’s even truer today. Even when the songs are in Swahili and I don’t understand the words, there is such a special worshipfulness in their voices that it penetrates my heart and I feel so blessed to be here.

2010-01-22T06:41:00.004-05:00

This picture is from our visit to the Kibera slums earlier this week. Here a family is living in a small 9' by 8' room. but you can see from their faces, they are unaware of their poor living conditions.

It is another beautiful day here in Kenya. We have been blessed with amazing weather. This is another great example of God's provision for us. I understand we have been missing freezing rain, snow, and cloudy days back in the USA. It makes us all the more glad to be here. Some on our team have indicated that they not be coming home, that they plan to stay here. I certainly understand that feeling. That happens to me every time I come to Africa. If I did not have a B & B to run and job responsibilities back home in West Virginia, I might be tempted to stay also.

Today's team member spotlight is on Mike McDonald. In speaking with Mike this morning he commented, "I have been amazed at the hand of God which has continually been present on this mission trip. From the sudden and unexpected receipt of funds to cover the exact cost of the trip to the people we have been blessed to meet, it is clear that God is present and guiding this effort."

Dr. John Evans, formerly from Indianapolis came up to greet us. He was excited about seeing folks from Indy. He mentioned that he had gone to school at Heritage Christian School-which floored Mike because that's where his sons, Luke and Jacob go! Imagine traveling all the way to Kenya and bumping into someone from Heritage. John is training missionaries that will serve throughout Africa.

When asked about his impressions so far, Mike stated, "I've heard much about the remarkable hospitality and graciousness of the Kenyan people-but it cannot be fully appreciated until you experience it." He went on to say, "These are people on the front lines of poverty, dire financial circumstances and attacks on Christianity. Yet their reliance on God providing for their needs has made their faith, hope, and love very strong."

Mike works at Eli Lilly in Information Security. He has served 12 years on the Westfield Town
Council. He is married to Kathy, the mother of their 2 boys, Luke (10 years of age) and Jacob (6 going on 7 years of age). Mike serves in Grace Kids Company, Small Groups, and outside the walls of Grace Community Church he is a board member at Fletcher Place Ministries in downtown Indianapolis. This mission provides food, shelter, and education for the homeless and disadvantaged people.

Today we will be teaching computer classes and at 6:00 p.m. we will travel to Mamlaka Hill Church in Nairobi to meet up with our Nairobi Chapel host families and we will be spending the weekend with them seeing the world through their eyes. We will attend church with them on Sunday, afterwards we will take them to a nice dinner and then shop together at an outdoor Masai Market. The Masai Market is always a lot of fun as we get to try out our bargaining skills. They always start out with very high prices as they think Americans are very rich and can afford to pay more. I always find this is a great place to buy souvenirs for my supporters and to take home as memories of my trip. We now have a large collection of African masks and other items. I just tell my wife, "let's get these things so we can re-sell them in our gift shop at the Inn." That rationalization seems to work. You should see the paper bead jewelry and Kazuri Bead accessories that we have acquired this time. We will definitely need to put them in our gift shop. They will be great conversation starters and give us a chance to share about our Adventures in Africa.

Another Day in Paradise...

2010-01-20T05:43:00.005-05:00

Yesterday the team toured the campus at NEGST in the morning and planned for our first day of computer classes which begin on Wednesday. After lunch at NEGST, we traveled to the Nairobi Chapel office to prepare for our visit to the Kibera slums. We were provided overviews of these programs by Pastor Faith of Nairobi Chapel and Susan Mbuga.

HARC is geared toward children in the Kibera slum. It is a Saturday program that feeds children who usually in the week barely get enough to eat let alone a nutritious diet. This ministry sponsors some of the children through school as well as have bible class on Saturdays and outreach to the families of the children. Most of the caregivers of these children are HIV positive and they provide support and care for them too. When HARC leaders visit with them, they usually bring care packages that would include flour, some cooking oil, milk, bread so there is a token of love left behind. Pastor Faith from Nairobi Chapel provides leadership to this team.

Susan leads a ministry called PARC which serves children and families living in the slums that often are dealing with health issues related to AIDS. She told how she works with a team of 4-5 women that live in Kibera and help identify those in need. After her overview to prepare us for the experience, we went across the street to Ichumi, to purchase groceries for 6 families that we went to visit. We then took a matatu to Kibera where we met the rest of our team and tour guides.

We left our cameras at home so that the residents would not feel exploited as many tours come here and often they feel marginalized by the tourists taking pictures and gratifying their own self interests. So we quietly made our way through the maze of rooms and buildings which are made of mud walls and tin roofs. The narrow alleys between buildings often include open sewers containing garbage, discarded food scraps, and pungent odors. This guided trip was challenging and strenuous. The smell of garbage burning mixed with odors of the open sewers left an indelible impression. Even a day later, I can still recall the stench. It is hard to imagine 6 people living in a 9 foot square room. Most homes do not have electricity, running water, or toilets. As we visited with families and prayed with them, we realized their reality is far different than ours. We were glad to be able to bring food as many go several days without a meal. It is not uncommon for a 10 year old child to be responsible for raising and supporting other siblings, parents that are ill, and helping neighbors with parenting chores.

The ironic twist to this was the happy greetings from young children that came out to greet us with choruses of "how are you" and eager to shake our hands. Having lived their whole lives in the slums they seemed to be happy and content, not realizing their conditions were substandard. Kibera seems to have it own eco-system and lifestyle. It is interesting how many of the unemployed inhabitants manage to earn money by cooking food, selling charcoal, or selling wood stolen from nearby forests.

Later that evening, the team de-briefed the experience and talked about how this trip has opened their eyes to poverty and has challenged them to get involved serving the less fortunate when they return home. Praying with those we met earlier in the day, took on a new meaning. When praying for others that have real desperate needs, whether, jobs, healing, food, or education, it really tugged at your heart strings when you see the need. It is almost overwhelming when you consider how these million people living in what we would consider inhumane conditions struggle each day to survive. On more that one occasion, I was overcome with sadness and shame as I consider how blessed I am and those living in Kibera struggle with the basic necessities of life.

One of the reason we took this tour was to help our team to be sensitive to the students we will be teaching as some of the NEGST graduates will start ministries in these type of conditions to help improve their medical, spiritual, social, and economic poverty. Having been to Kibera on 3 different trips, it is always a humbling, yet poignant experience. It makes me more determined to return home and more more of an effort to help those who are less fortunate.

Our team member spotlight is on Colleen Armstrong. She works in program management for Universal Music Group (PMO Director). Colleen spends her time at work, managing a group of projects-teaching, coaching, mentoring, and developing processes. She is one of our team co-leaders and is in charge of curriculum development and training. She is married to Greg and they are very fond of their two shelties. She grew up in Wisconsin and in her spare time enjoys reading, kayaking, exercise, and walking the dogs. Colleen will miss the first session of her current Women's Bible Study in Acts which begins tonight.

Colleen remarked that one of her observations in the difference in African and American cultures. Here in Africa, people are more community focused with an emphasis on meeting the most immediate needs as part of their support structure. If your neighbor needs food or rent money, it is not uncommon to share what you have, even if it means you may not have enough when your rent is due. She went on to say how teaching and learning is different. In the United States, as an instructor you are expected to be an expert and are challenged often. Here, the students seemed to be more tolerant of less than perfection, even being able to relate to you better when you are not afraid to expose a weakness or vulnerability. The team is delighted to have Colleen with us and her wacky sense of humor keeps us from taking ourselves too seriously.

It's Tuesday in Africa and "all is well"

2010-01-19T01:59:00.004-05:00

It is Tuesday morning and I see that I am not the only one still experiencing jet lag. For the last several days I have awakened to the sound of roosters crowing in the distance. This early morning ritual is becoming all too common. Rather than fight it, I get up, shower, and use this time to meditate and prepare for the day ahead.

In our devotions yesterday, we discussed the “Call of God” (Isaiah 6:8). This can mean many different things to others. For me it is expressed in the “hearing and seeing the ‘call of God’ in others”. I am challenged this week as we serve at NEGST to be intentional about being observant and as we interact with others whether on campus, in community with team members, or while visiting the Kibera slum. Oswald Chambers, in his daily devotional, “My Utmost for His Highest”, talked about how Isaiah was reflective after a time of crisis that provoked this observation. What I learned from this is that we must prepare ourselves to see and experience God in others.

Today we will be taking the team to the Kibera slum, the third largest slum in the world. This area slightly more than one square mile is home to over 1.5 million Kenyans and refugees from other African countries such as Uganda, Sudan, Liberian, and the Congo. As we prepare the team, we remind them to lay aside any preconceived notions they have of poverty and to go and observe. We are challenged to see God in the people living there. One of the ministries that will be our host and guide today serves several families living in Kibera. We will purchase flour, oil, rice, and other basic food items and deliver these items to families that would starve otherwise. Before you can share God’s love, hope, and the Gospel, you have to meet their most basic needs of food, shelter, and protection. I look forward to our team discussion this evening as we debrief the events of the day.

After touring the Kazuri Bead Factory yesterday, the team was able to stimulate the local economy and enjoy a cold soft drink. The Kazuri Bead Factory is located on part of the original plantation owned by Karen Blixen, author of “Out of Africa”. This ministry serves to employ over 400 single women as they make jewelry and pottery that is sold all over the world. Carol and I stocked up as we plan to sell their beautiful handmade jewelry in our gift shop at the North Fork Mountain Inn.

Our team member spotlight today is on Rich Stolt. Rich is the artist in our group. Rich teaches art at Allisonville Elementary School in Indianapolis, IN. Rich was planning to join our team 2 years ago and then again last year, when he found out his son was going to be born while away. So he decided to postpone until this year. I guess the third time is a charm. Rich is married to Lori and they have 2 children, Sierra, 6 years, and Silas who will be 1 year old on February 5th. Rich is working on his Masters Degree and plans to finish this summer. He will be teaching art classes at the Pistus School at NEGST. He is uniquely gifted as both an artist and a “techie”. We are very glad to have Rich as a part of our team. He adds a real element of colorful personality to the group.

The Beauty and Spendor of Africa

2010-01-18T09:44:00.002-05:00

Ed and Carol are taking a two week break from Inn Keeping to lead a short term mission trip to serve at the Nairobi Evangelical Graduate School of Theology. We will share their adventures daily with you on their North Fork Mountain Inn Blog.

We all arrived safely. Ed and Carol Fischer met the rest of the team when they arrived in Kenya on Sunday evening. It was so exciting to welcome the team to one of my favorite places, to the beauty and splendor of Africa. We arrived a few days earlier than the team and spent 3 days relaxing with our Kenyan friends, David and Patience Waweru, in the coastal town of Mombasa. It was a dramatic change from the snow and cold weather we left behind in West Virginia. It was the perfect antidote for jetlag as we spent much of each day on the beach enjoying the sun and the relaxing sound of the waves gently crashing on the shore.

Our first evening, we enjoyed a special dinner around the pool as we were entertained by an excellent band that played many familiar songs. We felt right at home when they played the John Denver song, “Take Me Home, Country Road”. Our table was located next to the US Ambassador to Kenya, so we had a chance to get acquainted with him. I shared with him that our team was serving at NEGST and how we were able to bring 21 donated laptops and 11 flat panel monitors to use for teaching with plans to leave them behind for students to use when our classes are completed. He mentioned how proud he is to represent the United States here in Kenya, and how it warms his heart when he hears stories of Americans coming here and making a difference in the lives of Africans.

Monday will be a relaxing day for the team. After a late breakfast, we will hear from Christi Byerly about some of the social customs and to help prepare us for our interaction with students at NEGST and beyond. We want to be sensitive to the Kenyan culture and most of all, we do not want to embarrass ourselves or our hosts as we serve and spend time in their world. We will tour the NEGST campus this afternoon to help orient those who have not been here before. After a trip to the bank to exchange our US dollars into Kenyan schillings, we will travel to the Kazuri Bead Factory. This is a ministry that provides employment for single women allowing them to earn an income and learn a skill. They make very beautiful necklaces and other types of jewelry. This is a great opportunity to pick up souvenirs and stimulate the local economy.

Each day I will spotlight one of our team members so that you can get to know us better. Today, we will present one of our team leaders, Polly Harrington. This is Polly’s second trip to NEGST and her 4th international mission trip. She has also served in Vienna, Austria and Bucharest, Romania. It was in Vienna, that Polly realized that her calling was to serve in education based short term mission trips. Back in Indiana, Polly volunteers at Grace Kids Company in the infant and toddler area. Polly’s career in is project management and works for a consulting firm. She appreciates the flexibility her job affords her to travel and serve on short term missions.