(614) July 2022 by 614mediagroup

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JULY 2022 (614) MAGAZINE

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BIG PICTURE

Columbus kite surfers prepare to catch some air on Alum Creek Lake.

TO READ MORE GO TO (Pg. 66)

PHOTO BY LEONARDO CARRIZO

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Contents

57 22 83 103 10

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C O V E R PA C K A G E SUMMER SPLASH

READER SUBMISSIONS: PETS

MAKERS SPACE: FRANKLINTON SLINGSHOT SCULPTURE

DESTINATION DONUTS

UNDERCOVER ICE CREAM

NEIGHBORHOOD SPOTLIGHT

VINTAGE FIND

TOPIARY TAKEOVER

103

ON THE COVER:

Shot By Leonardo Carrizo

Opening Volley PUBLISHER Wayne T. Lewis CHIEF EXECUTIVE OFFICER Lindsay Press EDITOR-IN-CHIEF Jack McLaughlin

J AC K M C L AU G H L I N Editor-In-Chief

Aquatic Odyssey I’ve always had a penchant for the weird and unusual, so when I was introduced to the fringe science idea known by proponents as The Aquatic Ape Theory, I was hooked. With one foot in evolutionary biology and the other foot somewhere far, far away, the theory essentially states that humans broke away from other primates on the evolutionary tree by adapting to a primarily aquatic lifestyle. It postulates that our lack of body hair relative to other primates allowed our evolutionary ancestors to become more efficient swimmers. Additionally, it describes bipedalism—another trait that’s (mostly) unique to us as a species—as an adaptation that allowed early humans to keep their heads above water while hunting for food in the coastal shallows. I could go on. But I won’t, because the theory is kind of crazy and almost definitely not correct. Why I think it matters, though, is because it highlights the importance that water holds to humans. I’m not just talking about the biological level, either. In the most visceral sense, we’re attracted to water. In religion and literature, water is seen as a sign or purity, or rebirth; a powerful source of positive energy.

Water also activates one of most evolutionary tools: Curiosity. Whether we’re standing at the end of a small dock with a fishing pole or treading water in the middle of the Pacific Ocean, we’ve all been hit with that pang of excitement mixed with that bought of fear about exactly what could be swimming underneath us, just beyond our sight. What I’m trying to say is this: While it’s so familiar and easy to overlook, water is fascinating. And necessary. And endlessly multi-faceted. It’s also easy to lose appreciation for this. Even the city of Columbus—uniquely flanked by a pair of Midwestern rivers—is in part defined by its waterways. So in the cover section of our July issue, we’ve decided to lean into this, into an exploration and appreciation of water in Columbus, Ohio. But as you may already know, we’re not necessarily the just-dip-your-toe-in type here at (614) Magazine. Instead, we’re going in headfirst, featuring Ohio kitesurfing, local sailing, massive fountains and even a cave exploration for good measure. Plus, with the kind of summer we’re having, any suggestions about how to stay a little cooler are welcome. So let’s dive in, Columbus. Welcome to Summer Splash.

COPY EDITOR Sarah Sole CONTRIBUTING PHOTOGRAPHERS Jen Brown, Leonardo Carrizo, Aaron Massey, Sarah Pfeifer CONTRIBUTING WRITERS Jack McLaughlin, Melinda Green,

Jaelani Turner-Williams, Sarah Sole, Jim Fischer Laura Hennigan, Ellyn Briggs, Amanda Kern CREATIVE DESIGNER Bryce Patterson Victoria Smith FREELANCE DESIGNERS Paul Barton VIDEO PRODUCER / EDITOR Austin Black DIRECTOR OF MARKETING Justynne Pride MARKETING COORDINATOR Julia Attanasio ADVERTISING DIRECTOR Meggin Weimerskirch SENIOR ACCOUNT EXECUTIVE Nikki Harris Mindy Wilhite ACCOUNT EXECUTIVE Paul VanHorn BRAND MANAGER, 614 LAGER Lizzy Saunders OFFICE MANAGER Janae Brown Questions about advertising? Scan here!

Created by

(614) Magazine 458 E Main St., Columbus, OH 43215 Office: (614) 488-4400 | Fax: (614) 488-4402 Email submissions to: editor@614now.com www.614now.com 21

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� S TA F F P I C K S

Our staff picks Since our July cover section is all about what to do on the water in Columbus, we asked

ON the WEB Do you check your news and entertainment updates on 614now.com? You should. Every day we’re posting Columbus’s top news, entertainment, and sports stories from throughout Central Ohio. Check out all the Columbus news online, including the new ones below at 614now.com and suscribe to our daily email!

our staff this month about their favorite waterrelated activities in the summer. Here’s what they said.

July 4th weekend boating with friends on Alum Creek Lake. Anchoring the boat in a cove, then enjoying several tasty beverages while floating in the water all day. — Paul VanHorn, Account Executive

No water activities for me, don’t know how to swim! — Bryce Patterson, Creative Designer

→ Owners of former pizza food truck open new, 90s-themed pizza restaurant Pizza Nerds is here. The pizzeria, which comes from the owner of the former Farm Fired Pizzas food truck, is now officially open. The new pizza shop, which is located at 2050 Cherry Valley Rd. in Newark, opened for business on June 11.

I enjoy a fun day of boating, beaching & island hopping around Lake Erie with friends. — Meggin Weimerskirch, Advertising Director

Taking a day trip to a lake and renting kayaks! — Victoria Smith, Creative Designer

This is the kind of question that makes me wish I did more water-based activities. — Austin Black, Video Producer

“SUP board yoga on the water!”

→ New indoor-outdoor pickleball facility and restaurant opening this fall No, this is isn’t some weird new code-word “the kids” are using, it’s the name given to a brand-new combination pickleball facility and restaurant that’s opening on the city’s North Side this fall.

— Lizzy Saunders, Brand Manager, (614) Beer

Laying by the pool with some boozy beverages! — Justynne Pride, Director of Marketing

Cedar Point beach days with my family! — Nikki Harris, Senior Account Executive

→ Columbus food content creator wins coveted James Beard Award Alexis Nikole—the Columbus-based Social Media figure known for her energetic and informative videos on Ohio flora—has rustled up something big on her latest excursion.

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#AsSeenInColumbus

@franklintonart

@rfmarquardt

@ dogtopiacolumbusdublin

SS PLA

@thecbustoday

61 4 VI D E O Did you know that (614) launched a YouTube channel with some very shareable video content? It’s true. Keep an eye out for more on our (614) Columbus account and on social media. In the meantime, check out the newest videos on our channel: now playing...

• Tasting Columbus—NEW episode! Have you checked out our TV show “Tasting Columbus?” Join food scientist Matt Teegarden as he eats his way through Columbus’ food scene. A NEW episode dropped on MAY 31st. Make sure to tune in at tastingcolumbus.com or scan the QR code above. 614NOW.COM

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Arts Entertainment Your monthly rundown of the best things to do in the city

JULY

Doo Dah Music Fest & Parade

JULY

Goodale Park / FREE Columbus’ zany celebration of all things satire returns for its 39th year. The parade will kick off at 1 p.m., and live music will be featured from 11 a.m. to 7 p.m. at the Goodale Park gazebo at Park and Lincoln streets.

Jam West

Westgate Park / FREE Brought to us by the Hilltop Arts Collective, this celebration of art, community, and music features local bands, food trucks, arts and crafts, and professional chalk artists. Kids can also hang out in the free Art Zone. The event kicks off at 11 a.m. and runs through 7 p.m.

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JULY

Jazz & Rib Fest Bicentennial Park / FREE Columbus’ summer celebration fusing music and cuisine will feature a variety of food vendors from 11 a.m to 11 p.m. July 22 and 23, and from 11 a.m to 8:30 p.m. July 24. Musical guests include the Spanish Harlem Orchestra, Dee Dee Bridgewater with the Columbus Jazz Orchestra, MojoFlo, and many more.

JULY

Sad Summer Festival 2022 KEMBA Live / from $44 Who said summertime had to be all sunshine and smiles? Channel your inner pop punk with this lineup featuring Waterparks, Neck Deep, Mayday Parade, State Champs, Hot Mulligan, Against The Current, The Summer Set, and LØLØ.

Buckeye Country Superfest Ohio Stadium / from $44.49

Central Ohio’s ode to country music features headliner Luke Combs along with Cody Jinks, Zach Bryan, Kameron Marlowe, and Morgan Wade. The Tailgate Fan Fest prior to the show will feature food trucks and additional musical guests.

JULY

THRU AUG. 5

22-24

JULY

Ohio State Fair Ohio Expo Center / from $6

The Ohio State Fair returns with a plethora of rides, animals, and of course, fair food. This year’s concerts will feature Toby Keith, Foreigner, Nelly, Ice Cube, Willy Nelson, and more.

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Say hello to the cats and dogs of Columbus, with these photos submitted by (614) Readers Story Design by Bryce Patterson

Standing in line at Nostalgia Brewing last October, we met a woman who was hanging flyers for goldendoodle puppies, with a few remaining in the litter that still needed to find their fur-ever homes. I had just closed on my dream home in Clintonville and have always wanted a goldendoodle of my own, but not having a fenced backyard was my biggest hurdle. The fact that we happened to be in the same place, at the same time as this woman felt like fate. The next day we met our 15-week-old pup Otto, and he came home with us the first night I received possession of my home. At 10 months and a whopping 65 pounds, Otto is the happiest Columbus-pup who loves to explore the city’s parks, metro parks, and breweries! -Lindsay

This is Gracie! We got her from the Delaware County Humane Society about one year ago. Gracie enjoys going on trips in our RV. She has now stayed in five states, been to one wedding, and 2 music festivals. At home Gracie loves watching birdies, sleeping on her hammock, and hanging outside in her “Catio” with her mom and dad.

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Our GiGi (aka “The Grunty Gremlin”) joined our family in October from Stop the Suffering. We’d waited 15 years for the right time for a four-legged “child,” and we even bought a house with a fenced in yard in a dog friendly neighborhood in anticipation of adding to our family. As soon as she walked in our front door, GiGi knew she was home. She jumped right in our laps and gave us more kisses than we could handle! Since joining our family, she has enjoyed spending her days napping on any soft surface she can find and chasing all sorts of animals: squirrels, bun-buns, even birds if we’re feeling adventurous. And of course, grunting whenever she wants something or likes something. She has been the most wonderful addition to our home, and we can’t imagine life without her. -Danielle

This is Galen! Unfortunately we do not know much of his backstory, but we love to make up silly stories, such as: He used to run wild with deer. Or that he lost his eye in a fight with a raccoon over some trash (he loves a good sniff of gross trash cans). What we do know is that he was found in Kentucky and due to his disability was connected with Speak for the Unspoken. It was through them that we adopted Galen. He is still a little shy around people, but is gaining confidence every day and has already become the neighborhood favorite. It must be his “wink” that wins everyone over. -Julianne & Mitchell

Lt. Dan was born missing a foot to a backyard breeder in southeastern Ohio and brought into a rescue by a mail carrier at six weeks old. The rescue posted a picture of him on our Facebook group page and I immediately volunteered to foster. He received an amputation surgery for health reasons at four months old and hasn't looked back. Lt. Dan is a happy, scrappy, TV-watching, spoiled rotten, most importantly, healthy, threeyear-old dog now. He is loved thoroughly & completely by his Mom, Dad and human teenage brother. -Sandra

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↑ Franklinton Slingshot Sculpture, side view

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The story behind the popular Franklinton slingshot sculpture By Sarah Sole / Photos by Aaron Massey Story Design by Victoria Smith

or Andrew Lundberg, the cherry on top of the five-month construction of an interactive sculpture came when he was able to confirm his design was indeed intuitive. During the grand unveiling of his “slingshot” sculpture May 13 at Casto’s River & Rich apartments, spectators walked right up to the art piece and began taking photos of themselves. “It was really great to see people just immediately start interacting with it and having fun with it,” Lundberg said. The slingshot concept was one of seven ideas Lundberg put forth to Casto, who funded the project. Though the interactive element was the reason the company favored the idea, for Lundberg, the concept has even greater significance. At over 6,000 pounds, the slingshot symbolizes the mischievous nature of an artist. It’s also a visual reminder of Franklinton’s momentum as a community. →

↑ Lundberg Industrial Arts, sign

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“Franklinton right now is really hot, and it’s becoming a big part of the city,” Lundberg said. Lundberg said the location for such a large sculpture made sense, because of the large number of makers and artists who have put Franklinton on the map as Columbus’ arts district. “It’s kind of a landmark,” he said. Though this was Lundberg’s first interactive sculpture, he’s made a name for himself working with companies such as Casto to design original art creations, signage, custom furniture, and sculpture. Lundberg Industrial Arts, which he founded about 11 years ago, is located within the Columbus Idea Foundry. Lundberg had previously worked with Casto to create the large, 25-foot vertical sign at the River & Rich complex. The company reached back out to him to come up with another concept for an art piece there. The slingshot was a winner for a couple of reasons. To begin with, taking something simple and blowing it up is always a solid idea. →

↑ Franklinton Slingshot Sculpture, detail view

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↓ Franklinton Slingshot Sculpture, rear view

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↓ Franklinton Slingshot Sculpture, detail view

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“Everyday objects look great when you make them large,” Lundberg said. And the fact that people could stop and take photos with the sculpture and interact with it meant that viewers could in their way become a part of the piece. “Then it turns into a little bit of you,” Lundberg said. Design for the project began last June, and close to 20 people assisted with the project. Lundberg worked with a core group of five individuals for the actual construction of the sculpture, which took five months. Made of a steel interior and sculpted exterior, the slingshot itself is about 20 feet high and sits atop a five-foot pedestal. Large concrete fingers hold the slingshot back, and visitors are able to put their legs over the slingshot’s straps and pretend that they're about to be launched skywards. “You really become a part of it,” Lundberg said. “That’s the beauty of it.” ♦ To learn more, visit lundbergarts.com

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↓ Owner, Heather Morris

Destination Donuts is reaping the benefits of its Clintonville move By Sarah Sole / Photos by Jen Brown Story Design by Bryce Patterson

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eather Morris had her heart set on moving her artisanal donut business to Clintonville, where she grew up. “I love the diverse population there. I love that it seems a little bit more forward thinking and open minded. It is a true community,” the Destination Donuts owner said. But even after a two-year property search, Morris had to practice more patience. After she found the ideal location in Clintonville at 3519 N. High St., she waited nearly a year after signing her lease to finally open her doors. The wait has seemingly been worth it. Since opening April 7, Destination Donuts has flourished in its new location, selling out of product repeatedly throughout the day. “We’re just elated to be where we’re at,” Morris said. Clintonville is the first brick and mortar location for the 8-and-a-half-year-old business. Morris had her start doing popups around Columbus, and she had a regular spot at the Worthington Farmers Market. In 2015, she opened at the North Market. →

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Destination Donuts favors an artisanal approach, using seasonal ingredients for creative flavor combinations such as grapefruit and mint and blackberries and merlot.

Morris wanted to push the envelope with her craft, but she said at that time, smaller bakeries typically adhered to more traditional styles. Destination Donuts favors an artisanal approach, using seasonal ingredients for creative flavor combinations such as grapefruit and mint and blackberries and merlot. The donuts are scratch-made and free of preservatives. About half of the product offerings are vegan. “There was no way of knowing whether that was something that would take off here,” she said. North Market became an excellent opportunity for Morris to get her product out to a wider audience. “I have absolutely no regrets,” she said. Eventually though, Destination Donuts outgrew its space. Morris had been considering a brick and mortar location for a while, but during the brief shutdown amid the pandemic she was really able to evaluate what she wanted. While the market was a great way to build her business, a brick and mortar location would give Morris the opportunity to choose hours of operation that would better match the needs of her customers.

↑ Choclate frosted donuts

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↓ More destination donuts creations

↓ Morris adds the finishing touches

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↓ Donuts on display in Morris' clintonville store

↓Variety of finished donuts

↑ Morris in the destination donuts kitchen

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“I just wanted to have some more control,” she said. During her two-year property search, Morris looked at spots in Bexley, Grandview, and German Village, but the deals didn’t come to fruition. In June of 2021, she signed a lease at the North High Street location to secure it. She closed the North Market spot in October of that year, thinking it would be for a six-week period. She ended up staying closed for six months, largely due to city permitting issues. “That was an unanticipated amount of time,” she said. “It was not at all how we thought it would go.” Morris had some trepidation about whether Destination Donuts would fare well in Clintonville, in a new spot without the built-in foot traffic found at the North Market. But the new spot has lines out the door, and Morris repeatedly sells out of her donuts throughout the day. “It was the best thing that we could have ever done for ourselves,” she said. Destination Donuts is open from 7 a.m. to 3 p.m. Wednesday through Sunday at 3519 N. High St. ♦ To learn more visitdestinationdonuts.com, or scan the QR code for more →

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Five places to find the frozen treat where you weren’t expecting it By Sarah Sole / Photos by Sarah Pfeifer Story Design by Bryce Patterson

One of the best feelings you can get after polishing off a delicious dish comes at that moment when you realize the menu somehow—miraculously—also includes ice cream. Suddenly, you’re not as full as you thought. Suddenly, you can absolutely, definitely make room for this pleasant

period at the end of the satisfying sentence that was your meal. Get that dessert spoon ready, Columbus. Below are four spots where you can polish off your lunch or dinner with our favorite summer dessert. Better save room. →

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15 E. 2nd Ave., Columbus With everything from your Classic Turkey to Roasted Mushroom, Icarus is a good spot for even the most discerning of sandwich connoisseurs. And when you’ve worked your way through lunch, make sure you try their soft serve ice cream, which comes in a variety of rotating flavors.

↑ Courtesy of Belle's Bread

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↑ Courtesy of Bethia Woolf

1168 Kenny Centre Mall, Columbus We’d be hard pressed to find anything we didn’t like in this French-inspired Japanese bakery. The spot offers savory fare as well as sweet, with a variety of sandwiches including Tuna Avocado, Smoked Salmon, and Veggie Croquette. And if you’re in the mood for something cold for dessert, we’d recommend the green tea soft serve.

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739 S. 3rd St., Columbus With a variety of vegan and gluten-free options, Chapman’s is a solid bet for just about anyone. Their imaginative menu is packed with apps, entrées, and sides that creatively combine flavors for a decadent experience. That same approach also applies to their dessert menu, which includes a tasting of ice creams with three seasonal flavors. By Sarah Pfeifer →

6750 Longshore St., Dublin Located at North Market Bridge Park, the Little Kitchen’s plantbased menu is a delight for vegetarians and omnivores alike. The eatery features breakfast fare as well as deli favorites. And we know we’re cheating a bit here, but we couldn’t resist including this spot for its decadent milkshake menu. You can choose from cold brew coffee, brownie batter, cake batter, mint chocolate chip, lemon cake, strawberry shortcake, and cookies and cream.

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↑ Courtesy of The Little Kitchen

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← A trio of Tood Good Eats popsicles

Craft Popsicle

Revolution How columbus is leading the charge into the next generation of gourmet popsicles By Jaelani Turner-Williams / Photos by Jen Brown Story Design by Bryce Patterson

Ah, the sweet indulgence of summer. It was 1905 when 11-year-old Bay Area native Frank Epperson unintentionally created the popsicle, which has since been considered the perfect hot-weather treat. Over a century later, you don’t have to look to the West coast for syrupy goodness on a stick—during summertime in

Columbus, the treats are almost everywhere you look. Local frozen delights aren’t limited to generic ice cream truck staples; instead, popsicle shops and pop-up stands specialize in handcrafted pops that feature delectable herbs and fresh produce. Don’t blow these popsicle stands. →

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Rime TIME CURIOUSLY CRAFFTED POPS With flavors that include citrusy Mango Lime and the smooth concoction of Cookie Milk, one bite of a gourmet pop from Rime Time Curiously Crafted Pops is just enough to remind you of the good ol’ days. “I think pops are popular because they're a bit nostalgic and are refreshing and a nice change up to the different ice creams we see here in Columbus. On a hot summer day, there isn't much better than a cold ice pop,” said Rime Time Curiously Crafted Pops Founder Cody Miller. With a knack for an endless amount of flavor combinations, Miller rotates the Rime Time menu seasonally, with boozy options such as Coconut Vanilla Bean Vodka and Four Peel Gin Ice Pop for decidedly adult fare at weddings and social events. Whether they’re cream-based or fruit-filled, Rime Time popsicles are crafted to appeal to a variety of palates. “We've really tried hard at Rime Time to create pops that are unique to not only us, but the city and the country in terms of pops,” Miller adds.

Dulce Vida Ice Cream Factory Did someone say paletas? With four locations in total since opening in 2016, Dulce Vida Ice Cream Factory has become Columbus’ artisanal Mexican ice cream favorite for sorbet, fresas con cream, and fruit indulgences such as the Mangonada. For a chocolate-dipped wonder, opt for Zumbanana for a frozen banana topped with your choice of coconut, sprinkles, or peanuts. Want the best of both worlds? Grab a pop cup for a water-based or creamy popsicle dipped in a cup of ice cream.

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← Owner, Cody Miller

← RIime Time vehicle

↓ Four Rime Time flavors in a row

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Too Good Eats At family-owned gourmet popsicle stand Too Good Eats, wellness comes first. With Tropical Juicy Fruit made with jackfruit and summer squash and the mango-pineapple taste of Tropical Blue Pop—which has a blue tint that comes from spirulina—Too Good Eats captures the natural, no-filler flavors of summer. “Creativity and real, seasonal ingredients make the perfect summer craft popsicle. Summer produce paired with select herbs make the best summer flavors,” said Too Good Eats Co-founder Anique Russell. “Can’t go wrong with ingredients like strawberries, mango, pineapple, watermelon, rhubarb, summer squash, and ginger.” Using spices and herbs to complement fruit, Too Good Eats takes the classic summertime staple and turns it into an organic delight for all to enjoy, without compromising any taste buds. “No matter how old you are, a popsicle will always be delicious and fun to eat. Popsicles give you that cool, juicy flavor that everyone wants on a hot summer day. Popsicles have always been popular, but foodies-turned-entrepreneurs have made it a creative experience instead of just using sugar water and bland artificial flavoring,” Russell said. “Health is wealth, and people want to feel good about what they eat— even when they’re out having fun at a festival or special event. People like to see no added sugar and nothing artificial, especially when it doesn’t sacrifice taste and bold flavor.” ↑ Co-Owner Anique Russell with popsicles

For popsicle stand J-POPS, a freshly made fruit ice pop on a hot summer day is everything. Founded in 2013, the Japanese-inspired J-POPS was one of the first brands to bring handcrafted pops to Columbus. With refreshing summer essentials including Lemon Basil and Watermelon Mint, they’ve been satisfying customers ever since. “A pop that captures what summer is all about [has] fresh ingredients and is totally refreshing. When we think of an ice pop, it is fruit based and non-dairy,” said J-POPS Owner Steven White. “Our herbs for those pops are locally sourced from Jorgensen Farms whenever possible. We have been told many times over that those pops in particular totally taste like summer on a stick,” White said. “When local peaches from Branstool Orchards come into season, our Justy Peachy pop is the perfect fit for summer.” Both plant-based and averaging just four ingredients in each popsicle, J-POPS will next introduce new limited edition flavors and upcoming collaborations with Silver Bridge Coffee and The Buckeye Lady. With J-POPS bringing local businesses and customers together, Columbus is in for a treat this summer. “Putting a twist on a traditional ice pop is so intriguing,” White said. “Columbus has so many great ice cream offerings, and the handcrafted ice pop was a totally new concept. Once people [latch] onto a great new concept, it's only a matter of time before there is a boom in popularity.”

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↑ Co-Owner Anique Russell

↑ An assortment of J-POPS popsicles

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↓ W*nder's catalogs of CBD drinks

W*nder's CBD products are taking off in Columbus and beyond By Sarah Sole / Photos by Andrew White Story Design by Paul Barton

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← Tanisha Robinson, inside W*nder on Poplar Ave

ince Tanisha Robinson came from the craft beer industry, it makes sense that she would pay attention to trends in the beverage market. Hard seltzer and canned cocktails were proving popular, but Robinson saw a business opportunity in fitting cannabis into a tried and true means for human interaction. “We’ve always convened around food and beverage,” the W*nder founder said. Since W*nder’s CBD beverages hit shelves in 2020, the new business has enjoyed support from local shop and restaurant owners. The sparkling CBD beverages can be found in a plethora of spots around Columbus, as well as several states outside Ohio. W*nder at the end of May celebrated the grand opening of its first storefront at 16 W. Poplar Ave. And Robinson continues to evolve her products. W*nder plans to unveil a brand new CBD beverage this fall, and the business is also working to launch effervescent THC tablets in Colorado. “We’re very focused on staying in the beverage category,” Robinson said. The former CEO of BrewDog USA, Robinson in summer of 2019 began building a beverage brand focused on cannabis. She and wife Michelle Heritage invested in W*nder, along with BrewDog founders James Watt and Martin Dickie. The goal was to create accessible, reliable, and intuitive beverages to enhance how people experience the world. →

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← Inside W*nder on Poplar Ave

Four beverages containing 20 milligrams of CBD exist on the market today, with different flavor profiles and unique ingredients for specific functions. Born to Run is designed for recovery. Night Moves aids in sleep and relaxation. Breakfast Club is focused on energy. Fast Times is for one’s afternoon productivity push. The beverages are available via W*nder’s online store as well as the brick and mortar store on Poplar Avenue. Locally, W*nder products are carried at Stauf’s Coffee Roasters, The Hill’s Market, Weiland’s Market, Penzone Salons, Local Cantina, Town Hall, and a variety of local coffee shops. The drinks are also distributed in Illinois, Colorado, Tennessee, New Jersey, and Michigan. New York is slated to be added to the distribution list this summer. W*nder is now working on the formulation of a fifth beverage to launch this fall. Nine to Five will focus on hydration and support brain and body function. The business is also dipping a toe into the THC world, working on the launch of an effervescent tablet in Chicago.

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"CANNIBIS REPRESENTS A UNIQUE OPPORTUNITY HERE."

Even as W*nder works to expand individual products, their social mission remains focused on the larger picture. The business is part of a critical movement which helps Black and Brown entrepreneurs participate in the early stages of what will be a huge industry— by marketing and selling a product that remains illegal at the federal level. “The war on drugs has disproportionately harmed Black and Brown lives and communities,” Robinson said. Through her business, Robinson is working to advocate for members of those communities and give agency back to them. W*nder reinvests 4.20% of profits in entrepreneurs from communities that have been negatively affected by the prohibition of cannabis, a practice aptly branded as the 420 Rule. While those in the Black and Brown communities have been excluded from lucrative industries such as real estate, finance, and technology, W*nder is working to ensure that history doesn’t repeat itself in this arena. “Cannabis represents a unique opportunity here,” Robinson said. ♦ To learn more, visit wnder.com

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CANINE SUITES PetSuites Gahanna is a popular getaway for dogs during the summer break By Sarah Sole

onsidering what to do with your furry friend while you’re out of town? You’re not alone. Aside from major holidays, this is the peak season for boarding over at PetSuites Gahanna, 5495 N. Hamilton Rd. Resort Manager Trent Willey-Manning said the busiest time of year for boarding cats and dogs starts during Spring Break and ends once school starts back up in August. “We actually get almost everything you can imagine,” he said. PetSuites offers two different styles of boarding rooms for dogs. The Classic Suite offers a chain-link fence-style kennel, while the Luxury Suite features a TV and a raised bed in a kennel with a bit more privacy. The latter option, Willey-Manning said, is a good choice for timid dogs, as well as older canines. Dogs who are boarding for the first time might also do best in a Luxury Suite. Fido isn’t the only one who can book a stay at PetSuites—cat boarding is also available in similar formats, with basic cat condos and luxury suites.

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If pets are boarding for the first time, WilleyManning recommended that they are brought in for a daycare day prior to the boarding to get used to the environment. “That way, we can kind of keep an eye on them,” he said. At the end of the day, owners can hear how their pets did and figure out whether boarding is the best bet for them. “We’re very transparent when it comes to things like that,” Willey-Manning said. “We want your dog or cat to be comfortable.” While in-house Purina brand food is offered to boarding cats and dogs, Willey-Manning recommended that owners bring their own pet’s food to avoid tummy troubles and preserve a familiar sense of home. If you’re considering taking a trip, you’d best book a stay for your cat or dog well in advance. Willey-Manning recommended booking at least two months in advance for trips on major holidays and two to four weeks in advance for vacations during the summer.

While PetSuites Gahanna is a busy place during the warmer months for those seeking to board their pets, customers also take advantage of daycare and day boarding year-round. The options are excellent opportunities for dogs that need a bit more attention while their owners are away at work. The Day Play Daycare is available for spayed and neutered dogs with friendly, social demeanors. These dogs are out with their friends for a majority of the day and don’t have rooms of their own. Since dogs that get excited after meals are at increased risk for bloat, dogs in this program don’t get fed at daycare. While Day Play Daycare is for social dogs, Day Boarding is available for older guests, or those that might require more attention. Dogs that are not spayed or neutered will also stay at PetSuites as Day Boarding guests. The best choice for dogs depends on their temperament, age, and activity levels. WilleyManning brings his dogs to work with him. His high-energy Brittany spaniel is a Day Play Daycare member, while his older chocolate lab relaxes in the Day Boarding area. PetSuites Gahanna is a home away from home for dogs, whether their owners are on trips or off at work. But the spot is also a onestop shop for grooming needs, with a variety of packages available. The Works includes a nail trim, a dental pack, paw conditioner, a blueberry facial, specialty shampoo, and a themed bandana. Willey-Manning said the frequency of grooming hinges on a few key variables. “It just truly depends on breed and their coat,” he said. To learn more about pricing and packages for any of the services listed above, visit gahanna.petsuitesofamerica.com

Finley wins Petsuite’s 5th annual Cutest K9 Contest By Jack McLaughlin

he city has spoken, and it’s time to meet the official winner of the 2022 Cutest K9 Contest, sponsored by PetSuites Finley, a five year-old Australian Cattle Dog and Norwegian Elkhound mix who snagged this year’s top spot with a grand total of 2,249 votes, is your cutest K9, Columbus. And while Finley’s cuteness has never been in question, when owner Clark Githens first adopted his dog, there were several things he needed answers to. “I had never heard of a Norwegian Elkhound when I adopted him. I actually had to Google it,” he said with a laugh. “He definitely favors the Cattle Dog in terms of appearances, but looking at his tail and a few other things, it started to make sense to me.” Finley is Githens’ first solo pet—although he grew up with family dogs—and the partnership was made official when Githens brought Finley home from the Franklin County Dog Shelter in 2020. Although he can’t tell him as much, Finley is likely very glad he did. “According to the shelter, he was a stray,” Giithens said. “They found him just living on the streets,” And while the idea of a stray dog may conjure up the image of a skittish or even standoffish dog, According to Githens, Finley is far from either one. “He is the most loving and fun-loving dog ever. He loves to cuddle and he loves people. He’s a wonderful, well-behaved dog,” Githens said. “I definitely hit the gold mine.” And while he admitted there were—as is always the case in the training process—some minor hiccups, it didn’t take long for the two to get on the same page. “I think sometimes people aren't patient enough with shelter dogs; They’ve just been through a lot, but they’re waiting for a home” he said. As is the case with most meaningful relationships, the learning between didn’t only go one way. Finley was taught housetraining, how to sit, how to stay, how to shake.

Githens, on the other hand, was taught something a little less tangible, but no less important. He learned just how critical animal shelters in rescuing so many kind and loving dogs brimming with potential. “If you want a designer dog from a breeder that’s great, but there are so many great dogs in shelters,” he said “All they need is a chance.” And while many of us probably associate shelters with mixedbreed dogs (bark if you love them!), if it’s a distinct breed you’re after, adoption is still a viable option for you. “If you want to adopt a bulldog, you can adopt a bulldog. And you can do it locally. A lot of people don’t know that there are a good amount of breed-specific shelters,” Githens said. “It you’re absolutely wanting a family pet, whether it’s for yourself or whomever, please look to adopt first. I did, and I couldn’t be happier.”

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uptown cheapskate www.uptowncheapskate.com/location/reynoldsburg (614) 321-9018 2783 Taylor Rd SW, Reynoldsburg, OH 43068

SEMI-ANNUAL SALE

DO2SABORES www.do2sabores.com (614) 781-0713 6042 Huntley Rd, Columbus, OH 43229 Happy hour Mon-Fri 3-6pm Come and try our new menu with hand crafted margaritas and sangria

Open Mon - Fri 10 to 8; Sun 12-5 Our buy counter closes an hour before the store closes

PLUS! Get cash for your clothes!

BUDDHA BOWL www.buddhabowl.com (614) 929-5801 2973 N. High St., Columbus, OH 43202 Buddha Bowl is a Thai inspired, fast casual restaurant where you can customize your meals according to your dietary needs without sacrificing flavor. Buddha Bowl offers gluten free and vegan options to deliver healthy meals on restricted diets. Don’t forget the spice! Buddha bowl offers a wide range of spices so try them all! DINE-IN • TAKEOUT • DELIVERY • ONLINE ORDERING Open 6 days - Closed Sundays Follow us on

THANK YOU COLUMBUS!

Get in while the water's cold! It’s hot outside, Columbus. Like, really hot. But don’t worry, we’ve got just the thing: cold water. So whether your cup of tea is cooling off in the Scioto Mile fountains, or quite literally flying through the air attached to a kitesurfing board, our water-focused July cover section is showing you some of the coolest things to do this summer in the city. And we mean that literally. →

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Alum Creek Sailing Association builds skills, community among members By Sarah Sole / Photos by Leonardo Carrizo Story Design by Victoria Smith

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↓ Alum Creek Sailing Association on the water

ara Varvarosky’s introduction to sail boating began when she was a toddler. A daughter of two of the founding members of the Alum Creek Sailing Association, the 29 year old said the experience of learning how to sail at a young age has given her confidence and the knowledge that she can push herself. And when Varvarosky returned to the ACSA after a couple of years spent out of town, she said the group welcomed her back with open arms. Her fellow club members have become family to her. “No matter the time of day or night, I had a community behind me,” she said. Founded in 1982, the ACSA is celebrating its 40th anniversary. The group of volunteers are united by a shared passion for sailing and a sense of community forged by depending on one another. “You want to make your boat move, you have to work together with whoever you have on the boat with you,” Varvarosky said. →

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↓ A trio of boats catach a breeze

↓ Close up shot of a boat's crew

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You kind of build a

LITTLE FAMILY on the boat.

Nick Mercurio, who serves as the group’s commodore (a role akin to a president) said he met most of his local friends in Ohio through the club. “It’s like a little jewel in the rough here,” he said. One doesn’t have to own a sailboat to join the ACSA. The group, which has around 275 members, has two levels of membership. Those who own boats can pay $75 a year for a family membership and enjoy club voting rights. Those without boats can pay $35 a year for a family membership with “social” membership, with no voting rights. The club includes members with varying experience: Some have sailed internationally, or on the East coast. Others have weekend boats on Lake Erie. Some have sailed for over 50 years, others join the club with no experience at all. Just about 20 years ago, the club members built the marina at Alum Creek, and the group serves as the marina’s concessionaire, working closely with the Ohio Department of Natural Resources. Docks open April 1 and close Oct. 31 at Alum Creek, though the club members often still meet off the water during the off season. During the boating season, the club hosts a weekly Wednesday night racing event, as well as a monthly public saling event and monthly women’s sailing. Many who don’t have boats of their own attend the meetup events to partner up with those who do have boats. This is especially true during the Wednesday night racing event, when many members are often in search of a crew. “You kind of build a little family on the boat,” Mercurio said.

To learn more, visit alumcreeksailing.com

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Five splash pads to visit this summer By Sarah Sole / Photos by Andrew White

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↓ Fryer Park, Splash Pad

hen the sun is high overhead during the dog days of summer, finding some respite from the heat becomes the main goal. Strapping on your goggles and floaties for the pool is a sure bet, but we recommend a visit to your nearest splash pad to introduce a bit of novelty to your afternoon. Grab the kiddos and take a trip to the five spots below to find a wild water wonderland. →

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Scioto Mile Fountain Bicentennial Park, 233 Civic Center Dr., Columbus Open from 11 a.m. to 6 p.m. daily through Sept. 5

Sublime Dining

At Sonesta Columbus Downtown, Executive Chef Inderpal Chawla brings a world of flavor to every dish he creates. With over 12 years of experience in the restaurant industry, he has honed his craft with the best chefs in Ireland and Italy. And now, he’s ready to take you on a delightful culinary journey all his own. Welcome Chef!

For reservations, visit OpenTable Sonesta Columbus Downtown 33 East Nationwide Boulevard Columbus, OH | 614.461.4100

sonesta.com/columbusdowntown

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Designed by the Waterworx Company of Toronto, Ontario, the Scioto Mile Fountain is 15,000 square feet and 200 feet long. The design includes 1,079 ground-level spray nozzles in 24 hedgerows, and a central blossom shoots jets of water 75 feet into the air. CNN named the spot one of the 15 best fountains in the world in 2014.

↑ Scioto Mile Fountain, Splash Pad

Ballantrae Community Park Splash Pad 6350 Woerner Temple Rd., Dublin Open from 10 a.m. to 8 p.m. daily through Sept. 5

Known as the “Bunny Park”, Ballentrae features a splash pad behind the statue of giant dancing hares. With a faux rock outcropping set behind the fountain, this massive splash pads offers a uniquely engaging expereince for visitors of all ages

↓ Ballantrae Comunity Park, Splash Pad

Splash Pad at Fryer Park 3600 Discovery Dr., Grove City

Operated through a partnership between the city of Grove City and the Grove City YMCA, the splash pad features a rocket slide as well as whimsical spray effects. The site shares the same hours as the YMCA’s outdoor pool: noon to 7:45 p.m. Monday through Thursday, noon to 6:45 p.m. Friday, noon to 4:45 p.m. Saturday, and 11 a.m. to 4:45 p.m. Sunday.

← Rocket Slide, Fryer Park

Splash Pad at Village Green Park 47 Hall St., Powell Open from 9 a.m. to 9 p.m. daily through Labor Day

After you’re finished cooling down, grab a bite to eat at the nearby solar picnic pavilion, which supplies energy to Powell’s Municipal Building.

Splash Pad at Veterans Park 1121 S. Houk Rd., Delaware Open from 10 a.m. to 8 p.m. daily through Labor Day

Get your intrepid explorers ready—this park features a dinosaur theme. Seating is available, but bringing along chairs is recommended.

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This local group is ushering in the new generation of kitesurfing in Central Ohio By Ellyn Briggs / Photos by Leonardo Carrizo

e’re probably not your average Ohioans,” said Sophia Sobolev when describing fellow central Ohio Wind Sports group members. “We travel frequently. We’re thrill-seeking. We’re generally a bit out-ofthe-box.” The community, known fondly as COWS for short, is part online, part real life. Its purpose is to connect local athletes who share a common love for a particular type of outdoor sport not widely practiced in Ohio, or in the Midwest for that matter: kitesurfing. Kitesurfing was born as a variation of windsurfing in the 1990s and quickly gained popularity among exotic beach communities thereafter. Like its older sibling, kitesurfing requires strong, predictable winds. But it calls for much less and much smaller equipment—which, according to

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COWS veteran Steve Burkey, is part of what has made the sport “a lot more accessible to inland, everyday folks” over time. By the mid-2000s, kites and boards had made their first appearance in central Ohio thanks to COWS Co-Founders Ron Woodyard and Ken Claussen, who were the first to take up sail at Alum Creek. As the pioneer kiters, they had to go through an “extensive education process” with local park officials to demonstrate the safety of the sport and earn a special vessel classification. In those early days, the Columbus kiting community consisted of just a handful of people who stayed in touch sporadically via different online message boards. But in 2016, COWS formalized their communication with a Facebook group, which now boasts over 200 active members to date. →

We're all

STOKED about the sport. ↑ A kitesurfer taking to the sky

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↓ A kitesurfer lifting off the water

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↓ Kitesurfers on the beach after a session

Within the group, kiters share celebratory videos of recentlylearned tricks, offer up new equipment recommendations, and organize trips to popular kiting destinations such as Costa Rica or Hawaii. However, its primary use is for discussing the weather forecast. “We watch the wind like sailors,” said Burkey. “And if it's calling for anything from 15-30 miles per hour, we all pretty much drop what we’re doing and head to the lake.” Alum Creek is the preferred local body of water given its central location and strong wind flow. But Buckeye Lake, Indian Lake, and Buck Creek are also viable options when the conditions are just right. For those interested in taking up the sport, COWS members recommend formal training—which is still not widely available in central Ohio. Still, the pursuit of an education could be an excuse for a vacation. “Nearly every major coastal city in the U.S. has a kitesurfing shop,” said Stephen Newport, a COWS Facebook group administrator. “Take a trip, spend a week getting some proper lessons, and you’ll be set up for continued learning with us back here.” The COWS community prides itself on being extremely welcoming of beginners. “We prioritize safety and inclusion,” said Burkey. “We’re all stoked about the sport. We want to support anyone who shows interest so kitesurfing continues to grow.” And continue to grow, it does. Locally, kiters are always scouting new places to surf around Ohio. Globally, the sport will be featured in the Olympic Games for the very first time in 2024. COWS members all speak very highly of the opportunities for competition and connection that kitesurfing has afforded them. One more thing they have in common? They’re excited to see the sport finally getting the recognition it deserves. For more information on Central Ohio Wind Sports, visit www.facebook.com/groups/Cownet

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A stone's throw away from the river, Olentangy Caverns offers way more than just a cave tour

By Ellyn Briggs / Photos by Leonardo Carrizo / Story Design by Victoria Smith

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ave tours at Olentangy Caverns began in 1935, but since then, the attractions at the 37-acre site at 1779 Home Rd. in Delaware have kept evolving. Marketing Manager Katherine Meyerdirk said her father, owner Tim Dickens, last summer added a new walking trail 0.8 miles through a wooded area. This summer, the family is working on adding information about the regional trees, birds, and mushrooms to be added along the trail on the stumps of trees that had to be cleared out due to emerald ash borer. “We’re going to continue to make it more and more educational,” Meyerdirk said. A host of attractions exist for families at the caverns, including a self-guided cave tour, a petting zoo, a treasure hunt maze, gem mining, and mini golf. Dickens, who took over ownership of the site in 1998, has been continually improving the property. →

↑ Olentangy Caverns, cave

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↓ Olentangy Caverns, gem mining

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↑ Olentangy Caverns, San Clemente Island Goat

The family recently started breeding an endangered species of goat, the San Clemente Island Goat, at the petting zoo, and in the last two months have welcomed the arrival of seven new babies. The zoo also includes a Zebu Cow, a Flemish Giant Rabbit, chickens, deer, and small pigs. Last year, Dickens added a slide to the playground, a real fire truck he purchased and adjusted so that it would be safe for children. Kids can climb to the top of the truck and then slide down to the ground. Still, like the venue’s name suggests, the real showstopper is the cave. “The cave is still the most popular when people haven’t been there before,” Meyerdirk said. The second-most popular activity is gem mining—visitors get a gallon-sized bag filled with gems and fossils. Using a special pan, they can wash off the dirt to get a better look at their treasures. “It’s like mining for gold,” Meyerdirk said. Though Olentangy Caverns has a wide variety of activities to do outdoors, families have the ability to pick and choose what they want to do. An allaccess pass is available for $25.99 for those 13 and up, and for $22.99 for those ages 3 through 12. Individual activities can also be booked for different rates. The venue is open from April 1 through Oct. 31, and attracts visitors from central Ohio as well as from Southern Michigan, Western Pennsylvania, and Indianapolis, Indiana, Meyerdirk said. Large groups of families often come for the entire day, bringing a picnic lunch and spending the day outside. “There’s nothing rushed about it,” Meyerdirk said. To learn more, visit olentangycaverns.com

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Neighborhood Spotlight

Take a closer look at some of the best places to live, play and eat in the Columbus area

↑ Histroic monument in Delaware

↑ Hamburger Inn Diner, Delaware

↑ Downtown Delaware

Delaware Delaware’s small-town roots cling to a rich history: The city is the birthplace of President Rutherford B. Hayes (although the site is now a BP gas station), the former residence of the Rev. Leroy Jenkins, and the site of a former Carnegie Library. Today though, Delaware ranks as one of America’s fastest-growing communities and a hot spot for recreation and fun. The must-visit in town, according to many of its residents, is the locally legendary Hamburger Inn Diner. Foodies will also love The Greater Gouda, stocked with wine, cheese, gifts, and more than 50 deli meats. Or stop in for great food, drinks, and fun at the pet-friendly Food Truck Depot.

Outdoorsy types love camping and swimming at Alum Creek State Park, checking out what’s underground at Olentangy Caverns, and boating and playing disc golf at Delaware State Park. Or they visit Blue Limestone Park for fishing and explore an abandoned, haunted train tunnel at the back of the property. Culture is also a big part of the city. The Richard M. Ross Art Museum showcases artists from around the world, while Boardman Arts Park is fun for the whole family. And, after 96 years in operation, the historic Strand Theatre still is showing movies. Whatever your interests, you’ll find something fun here.

↑ Big Bamboo's Carribean Grill

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View of downtown Columbus ↓

COSI ↓

Scioto Mile ParkI ↑

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Milestone 229 ↑

Scioto Mile The Scioto Mile is often called an “urban oasis,” and it’s not an exaggeration. Nearly 200 acres of green space and parkland stretch along the Scioto River from the north side of downtown to the south side of German Village, giving valuable living space back to wildlife and inviting the community to explore, play, and learn. The crown jewels of the Scioto Mile are the Promenade and Bicentennial Park. The Promenade is filled with paved multi-use trails, bench swings, water features, and gardens, capped by the park’s fountain and water playground with over 1,000 jets. Follow the trail further south to Scioto Audubon Metro Park, a 120-acre brownfield restoration that now boasts a flourishing wildlife population. Here, you’ll find the largest free-climbing wall in the nation, a dog park and agility area, an obstacle course, a LEED-certified nature center, and rich opportunities for birding along the banks of the river. Although the Scioto Mile’s best features may be outdoors, it’s close to some great indoor experiences as well. Have an elegant meal at the renowned Milestone 229, spend the day at COSI learning about science and technology, or hop over to bustling Franklinton for some of the city’s trendiest coffee, food, taprooms, and arts. The riverfront is waiting for you.

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Stonewall Dairy owner Lewis Catlett with calfs →

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The

Lochan-Ora Lazarus How one Ohio cattle farmer is using equal parts technology and hard-nosed determination to bring a prized breed of cattle into the future By Sarah Sole / Photos by Andrew White Story Design by Paul Barton

or nearly three quarters of a century, the specimen was stored on liquid nitrogen, stashed away in an upright freezer on an anonymous Northern Wisconsin farm. Kurt Reiselt remembers the drive to retrieve it—eleven hours each way—and the anticipation that came with it. But it wasn’t money, or love, or fame that motivated him to take on the nearly full-day trek–alone– across the Midwest. He was trying to bring something back to life. What Reiselt, who operates Lochan-Ora Land Cattle Company in Prospect, Ohio, was after was the genetic material of a prized Ayrshire Bull. The specimen–an ampule of frozen semen–had been preserved for the better part of a century. The animal, now long dead, was born in 1958. Reiselt’s project–which started as a shared goal between him and his father–is to restore the Ayrshire breed to its former glory. And today, with rising demands for Artisan dairy and cheeses, a market for Ayrshires in the United States is growing once again. Originating in Scotland, Ayrshires were long-considered a premium dairy cow. Not only were they hardy, but many possess the A2A2 gene, which leads to milk that’s easier to digest and highly valued by cheesemakers. According to Lewis Catlett, a lifelong dairy farmer and owner of the Cambridge, Ohio-based farm Stonewall Dairy, eventually science caught up and enabled other breeds to push out Ayershires, at least in the world of dairy. “Holsteins and Jerseys took over,” he said. “They became easier to raise on a large scale.” Reiselt agreed, and noted that today many Ayrshires are raised for show, something that has negatively affected the breed. → 614NOW.COM

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“To be part of successfully bringing the breed back to those historical roots, with higher quality dairy and beef, is an honor and a privilege,”

“In modern times, as facilities have become fancier and people have bred for show, they’ve lost some of the great traits they had,” he said. “But we’re going back to breed basics. We’re trying to change that.” And some may even argue that he’s already changed it. On May 3 of this year, Lochan-Ora Flashy Champion, a healthy Ayrshire bull calf, was born at Stonewall Dairy, where he lives today, following a partnership between Stonewall and Lochan-Ora. Using the frozen semen Reiselt retrieved, a trait-selected cow was impregnated, successfully introducing the Ayrshires of old into the present day. There were several important reasons Champion’s father was selected, aside from age itself. The first was the presence of the A2A2 gene. The second, Reiselt said, was the absence of several genes that can sometimes negatively affect the breed’s fertility. Cattlet agreed, and empathized that the combination of the two traits that Champion possesses together is something that’s difficult to find today. “There’s no other way to say this: That calf is a really big deal,” he said Reiselt’s work doesn’t end with Champion, either. He plans to continue restoring the Ayrshire breed to its former glory, something that he believes only one other farm in North America is attempting. Through genetic testing, top-tier animal husbandry and careful attention to the dietary needs of the new line of Ayrshires–”Champion lives like a king,” he added–Reiselt plans to continue Lochan-Ora’s breeding program. “There is such strong demand for these old lines within a certain crowd, and it’s a growing demand,” he said. “The best part about all of this is how 80

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we can help so many people; We can make other dairy farmers better off.” And the ripples of the project have spread to Columbus as well. Stonewall Dairy has a unique partnership with Black Radish Creamery, the Granville-based cheese producer with a store in the North Market, where nearly all the milk collected from Catlett’s cows is sent to Black Radish owner John Reese to produce cheese. This means that, if an Ayrshire cow comes to Stonewall, we may even get a chance to eat the cheese made from her milk here in Columbus. And according to Black Radish owner John Reese, he’s just excited to be a part of Reiselt’s work, and excited to watch it grow. “To be part of successfully bringing the breed back to those historical roots, with higher quality dairy and beef, is an honor and a privilege,” he said. To learn more visit Lochan-Ora Land Cattle’s Facebook page

Lochan-Ora Flashy Champion ↑

Catlett with calf ↑

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↑ Eclectiques antique mall interior

Abbey Simeral uses a lifetime of experience to breath new life into a Clintonville antique store By Sarah Sole / Photos by Aaron Massey Story Design by Victoria Smith

t’s not a stretch to say that Abbey Simeral was born into the antique world. As the daughter of an antiques importer, Simeral would accompany her parents on trips to England and other locations to bring goods back to the U.S. “I was [dragged] all over the world from the age of four months old,” Simeral said. → 614NOW.COM

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↓ Eclectiques' High St. exterior

Now, Simeral has put her expertise to use renovating Eclectiques Antique Mall, which she co-owns with her husband, Coleman Simeral. The two celebrated a grand reopening of the Clintonville shop at the end of April after temporarily closing it for a month-long renovation. Now, Simeral said the result is a shop that’s open, spacious, and welcoming to shoppers. “We wanted to give it a face lift,” she said. “We wanted each booth to speak for itself.” Now, the space features 60 vendor spaces, with everything from mid-century modern to industrial. The shop sells home goods, including woven rugs and textiles, as well as vintage clothing. And Simeral said the customers have liked what they’ve seen: The store almost tripled its sales goal for opening weekend. “We are beyond pleased,” she said. Simeral had been a vendor with Eclectiques for four years, and when owner Regis Hudock died last fall, she and her husband decided to look into purchasing the space. Simeral had sold mainly midcentury modern furnishings and vintage homewares, and she also had her own interior design company, Lagom Loft. “I love finding something out in the raw and making it something great,” she said.

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↑ A collection of sculptures inside the store

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Eclectiques antique mall interior →

↑ Abbey & Coleman Simeral

Simeral’s devotion to hunting for timeless treasures stems from her childhood experiences. Her father, who died last June, had run Heart of Ohio Antique Center in Springfield (her mother now manages the outfit). At age 14, Simeral had a booth at the center, and learned how to buy and sell goods and arrange her items for sale. “I started getting into it,” she said. Once she got older, she helped her parents manage Heart of Ohio while also doing shows with her own goods all over the country. And much later, when her husband half-jokingly suggested they

should buy Eclectiques, she found herself considering it for real. The Simerals worked a great deal on the shop’s interior space, adding new lighting, flooring, and paint. When customers enter, they’re shocked at how open, clean, and fresh the space feels, Simeral said. “It’s been phenomenal,” she said. Eclectiques is open daily from 11 a.m. to 6 p.m. ♦ To learn more, visit shopeclectiques.com

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SPECIAL ADVERTISING SECTION

From African fare to indulgent egg rolls, Whitehall’s Food Truck & Fun Fest is the place to be this summer By Melinda Green / Photos by Sarah Pfeifer

Get your fill of food and fun at the 9th Annual Whitehall Food Truck & Fun Fest on Saturday, July 30. The festival, which has been growing every year, has become a great showcase for the city, attracting visitors from all over Central Ohio. “The idea is to host a signature community event, as well as show off all the positive changes in Whitehall,” said Megan Meyer, the city’s Deputy Director of Public Affairs. And, following decades of disrepair, the positive change in Whitehall speaks for itself. A recent survey of the past decade notes significant growth, Meyer said, including approximately $113 million per square mile in public-private investment, plus renovation of all of the city parks. In 2020, the city saw the opening of its first market-rate housing project since the 1970s, and it opened two new city parks as well. That makes Whitehall a fantastic, growing place for a festival that attracts 20,000 to 25,000 hungry guests in a single day. The Fest runs from 11:00am to 10:00pm on South Yearling Road, just west of Hamilton Road, between Broad and Main Streets. “It’s kind of the main drag of downtown Whitehall,” Meyer

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noted. Sponsors including Heartland Bank, Dick Masheter Ford, RiteRug Flooring, and The Wasserstrom Company are helping to make the event possible. It’s family friendly and wheelchair accessible, with adult beverages, fun, and plenty of food. “Save up space in your bellies,” Meyer advised, laughing. The Fest has space for 35 to 40 food trucks, plenty to fill even the hungriest of bellies. A few local favorites are invited, but most vendors sign up through an application process. And dozens of owners applied immediately when applications opened in January, “so you know the food trucks are gearing up and excited for it,” Meyer said. Variety is a must for the truck roster. Everybody has their favorites, like Queen’s Table or Meyer’s pick, Zaki Grill. And in addition, “we’ll have almost anything you’re looking for, from barbecue to different ethnic cuisines,” Meyer said. Not only that, but there will be ice cream, Icees, and street pop trucks as well, to help you beat the heat, whether that means July weather or a spicy meal. And what’s a festival without live music? Starting at noon, the entertainment lineup on stage contains at least half a dozen bands, including local singer-songwriters and other genres. And, for country music fans, the entertainment culminates with ACM Nominated artist Chris Lane around 8:30pm. But that’s not all. The Marketplace, in the parking lot of Whitehall-Yearling High School,

features over 30 artisans selling everything from Columbus-branded t-shirts to jewelry and more. If shopping and listening to the entertainment isn’t enough to get you hungry for a second food-truck meal, take a longer walk and grab a beer at Two Tones Brewery nearby. Or hop in your car and take a short drive to Whitehall Community Park, where you can walk off the calories around six acres of re-meadowed land filled with wildflowers. Then, back to the Fest for round two of food and fun! “Come check out what’s happening in Whitehall – I think you’ll be pleasantly surprised,” Meyer said. “It’s a way to leave the downtown setting and mingle in a community that you might not otherwise go to. And come hungry!”

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BIG MOUTH EGG ROLLS

Big Mouth Egg Rolls has been serving authentic Vietnamese egg rolls in the Columbus area since 2017. Owner Linda Horne and her mother Sang put their time-tested family recipe to work, and Columbus is a better place for it. You can often find Sang—who perfected her recipe over four decades—on the Big Mouth truck, combining local pork, seasoned cabbage and fresh vegetables one hand-rolled delicacy at a time.

FORK IN NIGERIA

Fork in Nigeria is plugging Central Ohio into authentic African flavors, and we can’t get enough. The concept was created by Dr. Barth Shepkong and Dr. Gachomo Shepkong, a pair of entrepreneurial doctors with a passion for bringing cultural diversity—and great food—to Columbus (and Detroit, where they also operate a truck). Diners can expect Nigerian staples like jollof (hearty rice in a tomato broth), egusi (a traditional West African stew) and much more. We have our forks ready, how about you? Check out the full list of food trucks coming to the Fest at www.whitehallfoodtruckfest.com

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In a rapidly growing Columbus food and drink scene, the city’s service industry creatives are fast becoming a new class of local celebrities. Over the next few pages, enjoy a snapshot of some of Columbus’ top bar and restaurant pros. Dig in and drink up. Story Design by Bryce Patterson

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Back in the Kitchen The chef behind Ampersand’s inventive menu By Sarah Sole/ Photos by Aaron Massey

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After feeling a bit burnt out, culinary veteran Joshua Cook decided to take a break from cooking to try a stint as general manager at Asterisk Supper Club, 14 N. State St. in Westerville. But as anxious as he was to try his hand at the front of the house, Cook kept finding himself working behind the scenes. He realized he missed working with food. “In my heart of hearts I belong in a kitchen,” the 43 year old said. “That’s what I’m really good at.”

As it turned out, Cook ended up having an opportunity to return to the world he loved when Asterisk Owner Megan Ada decided to open Ampersand Asian Supper Club and hire Cook as executive chef. The venue, which opened three years ago in June at 940 N. High St., features Cook’s twist on traditional Asian fare. It was the first menu he originated in his career, and his first time cooking Asian food professionally. “This was quite a gamble,” he said.

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The effort was a successful one, with visitors returning day after day to order their favorite items. Ampersand in 2020 was voted Best New Restaurant by Columbus Monthly. “We pay attention to the details because that’s what sets us apart from everybody else,” Cook said. Cook began fostering the skills needed to create Ampersand’s inventive menu as a teenager when he first entered food service. During a period when his mom was unemployed, a 16-year-old Cook began working at a kitchen. Realizing he was considerably talented at it, he stuck with the work. At 19, he had his first taste of the corporate world when he became employed with Bravo. Positions at Barcelona and Due Amici soon followed. His first executive chef position was at Barrio Tapas. Cook gained more corporate experience working for various restaurants and event centers under the Taste

Hospitality Group umbrella. After working for nearly five years as executive chef at Mezzo, Cook decided he wanted a bit of a breather from corporate kitchens and opted to try out the general manager role at Asterisk. When it came time to come up with a concept for Ampersand, Cook knew he wanted to explore ramen. The dish was something he and his son Zachariah, now 23, often enjoyed together when Zachariah was growing up. And the dish held special significance for owner Ada, whose family is from Guam. Cook wanted to honor traditional Asian cooking while putting his own chef’s twist on it. “I definitely do traditional techniques,” he said. An emphasis is also placed on locally sourced produce. Ampersand works with four different local farmers to source microgreens, mushrooms, and lettuce. Cook’s take on mushroom ramen is named Fungus Among Us, a shout out to the

Westerville grower that provides the dish’s mushrooms. “They’re artisan, beautiful mushrooms,” Cook said. Noodle dishes are just one facet of Ampersand’s varied selection. During the height of the Covid-19 pandemic when many restaurants were scaling back their menu, Ampersand tripled the contents of its menu to better attract carryout business that was so crucial at that time. When restaurants reopened, Cook enjoyed finally seeing the faces of those who had regularly ordered carryout over those long months. Regardless of how the food is being delivered, Cook said great care is taken with each dish. “We make beautiful food, whether it’s going out the door or in-house,” he said. To learn more or view a menu, visit: ampersandasiansupperclub.com

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Full of Flavor An experimental chef feels right at home at Asterisk By Sarah Sole/ Photos by Aaron Massey

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The first dish that Desmond Reid remembered creating and preparing many times for his family was hot dog casserole. Reid was around 12 at the time. He felt very proud of his original recipe, which consisted of chopped hot dogs with chopped onions and chopped up French fries. His family was also supportive, at least initially. “They loved it like the first two times,” Reid said. Now 27, Reid has returned to the realm of comfort food as executive chef at Asterisk Supper Club, an eatery at 14

N. State St. His role—which he assumed this past October—allows him creative control over the menu, which he designed and launched mid-May. Though he’s had to learn how to manage a variety of variables at the unique venue, which offers tea service in addition to lunch and dinner, Reid feels satisfied with where his career has taken him. “I think it worked out well,” he said. Long before Reid was creating culinary magic, he was just a kid with a love for drums. At about 10 or 11 years old he used to watch “Emeril Live,” not

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for the well-known American chef and television personality Emeril Lagasse, but for the 30-second clips of the show’s band. Eventually, he began tuning in to the show specifically for Lagasse. At about 12, Reid decided he would try out Lagasse’s recipes. The endeavor wasn’t a successful one, but it motivated Reid to continue trying new things in the kitchen, a trait that he still possesses. “I’m very experimental,” he said. Reid’s introduction to the food industry began in high school, when he started an internship his sophomore year at catering company Dock 580. He continued working with the company in varied capacities up through his graduation from Hocking College, where he earned an associate’s degree in culinary.

That degree provided Reid with the foundational skills to really pursue a career as a chef. After graduating, he worked at Juniper, a now-shuttered eatery opened by Dock 580. Prior to joining Asterisk, Reid had held another executive chef role at Five Star Event Planning, where he worked in private dining as well as catering. Reid last July joined Asterisk as executive sous chef, and by October assumed the executive chef role. He said he appreciates the freedom to showcase his creativity at the establishment, which specializes in upscale comfort food. For the new menu, Reid had the opportunity to add a dish he remembers eating as a kid—with some strategic updates. Reid liked his mother’s tuna casserole well enough, though he disliked

the texture of the canned tuna as well as the mushroom pieces. For his tuna casserole at Asterisk, Reid featured black peppercrusted ahi tuna with fettuccine noodles, fava beans, and a mushroom cream sauce. The dish is topped with potato chip crumble from local vendor Hen of the Woods. He said he enjoyed the chance to give visitors a taste of nostalgia. “It feels amazing,” he said. “It’s kind of surreal.” To learn more or view a menu, visit: asterisksupperclub.com

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Homeward Bound Brett Fife is back at Lindey’s and creating innovative cuisine By Sarah Sole/ Photos by Aaron Massey

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Brett Fife had served as executive chef for Lindey’s Restaurant & Bar for nine years, so when he returned after a twoand-a-half-year hiatus, it felt very much like coming home. When Fife returned to the popular 169 E. Beck St. eatery at the end of spring, he did so as the culinary director, responsible for a team of chefs as well as the creation and execution of the restaurant’s menu. “It’s a little bit of everything,” Fife said. His leadership comes at an exciting time for the beloved restaurant, which is

slated for some interior renovations. While the eatery’s interior is being revitalized, Fife is at the helm of a mission to refresh the menu—a balance of honoring well-loved staple items and strategically offering modern, minimalistic, seasonal plates. Some of these are slated to appear this summer. “We’re looking through a lens of history and uniqueness and what it is we do really well, but keeping an eye to the future,” Fife said.

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Fife’s leadership of Lindey’s has followed a 25-year career in the Columbus food industry, during which he spent time in a variety of institutions, from mom-and-pop eateries to 300-seat restaurants. “I’ve seen every facet of the culinary industry, with the exception of hotels,” Fife said. As a kid growing up on a small farm in an Indiana town, Fife was exposed to cooking at an early age. His parents had a backyard garden with fresh vegetables, and his mom favored homestyle, meatand-potato dishes. In high school, Fife took a home economics class and found early on that he had a talent for culinary work. He, along with three fellow male students, won a cake decorating contest. Once in college, Fife entered the world of food service, working at his student union preparing sandwiches and pizzas. He had his heart set on pursuing a career in law enforcement, but eventually realized that future wouldn’t be possible because of

his hearing impairment. Readying to graduate college with a major in sociology, Fife decided to fall back on his food prep experience. His girlfriend (now wife) Erin was from the Columbus area, and Fife decided he would attend Columbus State Community College for its culinary program. He earned an associate’s degree in hospitality management, a three-year apprenticeship with a concentration in culinary. While his college experience in food service motivated Fife to jump into the restaurant industry, he was also motivated by the cooking TV shows made popular by the Food Network. Newly graduated from Columbus State, he had the opportunity to try his hand at the things he watched on TV. Fife enjoyed a varied career, with time in smaller restaurants, country clubs, and larger, corporate establishments such as Brio at Easton Town Center. Over the years, he watched Columbus grow as well as the city’s culinary scene. After spending nine years as Lindey’s

executive chef, Fife left to serve as the opening chef for Ghost Writer Public House. He spent two and a half years there before returning to Lindey’s in his new role. As culinary director, Fife can focus a great deal on menu development, infusing the time-honored traditions at Lindey’s with culinary trends. “We don’t want to be the 41-year-old, stuffy old restaurant that does the same thing all the time,” he said. Fife is slated to introduce new, seasonal dishes for the summer months, along with additional ones this fall. The goal is to focus on modern, minimalistic recipes designed to showcase high-quality ingredients. His responsibilities and new role have given Fife a new opportunity to make strategic decisions based on a long-term vision. “I’m looking big picture,” he said. To learn more or view a menu, visit: lindeys.com

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Love of the Game How D’Andre Martin came to embrace taking tasty risks By Sarah Sole/ Photos by Aaron Massey

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Growing up, D’Andre Martin’s favorite family dish was his grandmother’s mac and cheese. So when Martin, Mike Johnson, Bryant Browning, and Chimdi Chekwa were brainstorming concepts for a future business, featuring time-honored family dishes was a no-brainer. “Being able to share it with the world, I think, is very satisfying for me,” Martin said. The Pit BBQ, which features authentic southern-style cooking, is spreading to ever wider audiences. The fast-casual eatery

has locations in Clintonville and Dublin and is slated this summer to open at East Market on Columbus’ east side and Bubbly Hall in New Albany. Once he had a taste of designing food concepts, Martin realized he wanted more. His solo venture, Just Chicken, is also slated to open at East Market and Bubbly Hall. Ever an ideas man, Martin said he’s constantly thinking of future ventures. “I love to see people eating something that I created,” he said.

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Martin was known for his cooking long before he became a businessman. As a college student he would host cookouts attended by all his friends who looked forward to his grandma’s signature dish. “They would love the mac and cheese,” he said. When it came time to feature the dish at The Pit, he decided to name it after his grandmother: Mildred’s Mac and Cheese. When Martin and The Pit co-owners designed the eatery’s menu, each of them sourced menu items from family recipes: candied yams, collard greens, baked beans, and more. The robust menu features a variety of meats, from Polish sausage to pulled pork to beef brisket. Visitors can choose from sandwiches, bowls, and family and sampler dishes, which include

the meats with a few choices of sides. The dishes are made from scratch daily, with many ingredients sourced from local vendors. Though The Pit is already slated for East Market and Bubbly Hall, Martin said he and his co-owners are looking to continue to grow their concept in central Ohio as well as in other states. While The Pit features a variety of meats, Martin’s new concept is decidedly more scaled back. The fast-casual eatery Just Chicken features fresh-cut chicken breast, battered and deep fried and accompanied by fresh-cut fries and scratch-made coleslaw. Rolls and bread for the chicken sandwiches are sourced from Evans Bakery.

Martin developed three original sauces for the chicken: Just Ranch, the signature Just Sauce, and Just Honey Mustard. “I put a lot into the recipes,” he said. While Martin enjoys exploring new menu concepts, he’s also grateful to have the opportunity to affect change in communities. He said he’s grateful for the opportunity to give community members jobs that turn into careers, changing people’s lives. The community’s strong support of The Pit was what motivated Martin to take a gamble on his first solo venture. “They gave me the confidence to do another concept,” he said. To learn more or view a menu, visit: thepitcolumbus.com

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Balancing Act Watershed’s beverage director enjoys the chemistry behind the cocktails By Sarah Sole/ Photos by Aaron Massey

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For Ty Phillips-Bond, the most rewarding part of working in the bartending industry is the chemistry of balancing flavors and ingredients to concoct an elevated cocktail. “It’s a craft,” he said, one that hinges on collaboration and the sharing of ideas. As beverage director at Watershed Kitchen + Bar, 1145 Chesapeake Ave., Phillips-Bond has had the opportunity to work with his bartending team to develop a brand new, themed cocktail menu that’s slated to launch in early september. He

likened the interactive exchange of ideas to what bandmates experience writing music together. “It’s super collaborative,” he said. Beverage director is a new role for Phillips-Bond, one that he realized was the logical next step for his career. The 26-year-old Columbus resident has worked diligently ever since breaking into the industry six years ago, learning along the way from others and taking that knowledge with him to every new job opportunity.

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At his first bartending gig at a dive bar, Phillips-Bond realized he had a love for the craft. His analytical brain took to the science of mixing drinks, and he knew he wanted to start working somewhere that gave him a real avenue into the industry. The game-changing opportunity came when he began working for Seventh Son. While he began learning a good deal about beer, he soon began bartending at sister spot Antiques on High. This was where his real introduction into crafting cocktails began, as he started working with highly skilled coworkers who broadened his horizons. Eager to learn even more, Phillips-Bond several months ago moved to Watershed to start working there as a bartender. In that role, he was able to apply what he learned at Antiques on High and immediately build upon his skills. He soon realized that he really appreciated how much his fellow coworkers valued the products they were putting out. “I was really excited to be a part of

that,” he said. This past spring, Phillips-Bond was promoted to the role of beverage director. The role allows him for the first time to be in charge of creating and executing a cocktail menu. “It’s what I was most excited about,” he said. Though the total freedom is almost overwhelming in some respects, PhillipsBond thrives under pressure. “It’s challenging in a really great way,” he said. In coming up with themed cocktail menus, Phillips-Bond is continuing a tradition for which Watershed is known. The eatery generally releases a new themed cocktail menu two times a year, developed in collaboration with the bartending team. Past themes have been modeled after high school yearbooks and adventure guides, but attention is also paid to seasonal fare. Phillips-Bond said he considers what kinds of flavors his visitors would want to taste during a particular time. Fall and winter menus, for example, might include

flavors such as maple, cinnamon, and allspice. Variety is also key. The new menu is slated to include between 13 and 15 cocktails, and Phillips-Bond said care is taken to ensure everyone will find something to enjoy. Though imaginative and creative ingredient listings could sometimes feel intimidating to those new to the craft cocktail scene, Phillips-Bond said Watershed designs its drink menus to be highly approachable. In fact, Watershed’s award-winning restaurant credits its cocktail program for earning its reputation as one of the best in the city. Ultimately, returning visitors come to look forward to seeing what themed menus are cooked up next, wether it be at the bar or the kithcen. “That’s something that’s given this bar identity,” Phillips-Bond said. To learn more or view a menu, visit: watersheddistillery.com

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↓ Bengal Tiger Topiary

Take a topiary-focused tour of UNESCO World Heritage Sites at the Franklin Park Conservatory By Sarah Sole / Photos by Leonardo Carrizo / Story Design by Victoria Smith

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↓ Iguana Topiary

uick! Where can you go to see camels, iguanas, flamingos, and Bengal tigers? If you guessed the Columbus Zoo and Aquarium, you’re only partially correct— the Zoo boasts some gorgeous tigers, though none are of the Bengal species. These animals and more are on display at the Franklin Park Conservatory and Botanical Gardens, part of an exhibition of 25 topiaries on display through Sept. 11. Twenty of the displays are animals from UNESCO World Heritage Sites, and many of the topiaries are brand new—14 are on display for the first time. “The topiaries are an excellent showcase of horticulture and art coming together to create an unforgettable experience for our visitors, and we continue to create new topiaries for this reason,” said Amanda Bettin, associate director of horticulture. The topiaries feature flamingos, tropical fish, seahorses, jellyfish, bison, a

↓ Peacock Topiary

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↓ Flamingo Topiary

↓ Camel Topiary

Bengal tiger, a peacock, a marine iguana, camels, a cardinal, and even a pot of gold at the end of the rainbow, according to a Conservatory release. A variety of plants are used to represent various colors and textures of feathers, fur, scales, and skin. Twenty-three unique plants are used for the topiaries, Bettin said, and within the surrounding thematic gardens, a total of 43 unique plant varieties are on display. Though the Conservatory first held a topiary-based exhibition in 2017, staff wanted to expand on the flora and fauna represented this year to include animals from UNESCO Natural World Heritage Sites, said Bonnie DeRubertis, associate director of exhibitions. →

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↓ Bison Topiary

“The Conservatory wanted to celebrate these Natural World Heritage Sites, as they are recognized by UNESCO as the most exceptional natural places in the world, characterized by their outstanding biodiversity, ecosystems, geology, or superb natural phenomena,” she said. The sites inspired the surrounding garden plantings at each topiary installation, as well as interpretive signage, DeRubertis said. The garden plantings were selected to mimic the heritage site landscapes where actual animals make their home. The Conservatory began substantial work on the exhibition in early 2021, and exhibition development took about a year and a half. The topiaries are built using steel bars that are heated, bent, and formed into various shapes and then welded together, said Brian Kocher, greenhouse manager. The resulting frames are stuffed with sphagnum moss, then planted with selected

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plant material. Designers use epoxy molding material for faces, fins, feet, eyes, and noses to create lifelike expressions. Topiaries that are close to life-size feature taxidermied eyes. Oversized topiaries, such as the tropical fish, seahorses, and marine iguana, feature glass eyes made by the Conservatory’s Hot Shop glass blowers. Fabrication of the frames can take anywhere from two days to six weeks. It was in 2021 that the Conservatory first began fabricating new topiary frames for display in-house by staff members, Bettin said. “This allowed us to truly customize the forms in new ways, with movement and character that really brings the forms to life in the gardens,” she said. The exhibit is included with admission. To learn more, visit www.fpconservatory.org

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