BIG PICTURE You can't have a bountiful harvest without getting a little dirt on your shoes. Read more about Julialynn Walker's community garden on page 26. PHOTO REBECCA TIEN
CONTENTS
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COV E R PACKAG E LOOK FOR THE HELPERS 35
SIX LOCAL SUMMER-ISH BREWS 22 JULIALYNN WALKER'S COMMUNITY GARDEN 26 YELLOWBIRD FOODSHED 30 THE SELF CARE CAFE 58
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SOCIAL DISTANCING CINEMA 62 IN THIS TOGETHER 64 #ASSEENINCOLUMBUS 66
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ON THE COVER:
Illustration by Sarah Moore
O P E N I N G VO L L E Y
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hen we set out to “find the helpers,” it didn’t take long to spot them in all the various forms. They are in the hospitals and doctors offices making sure people are getting the proper care and medication. They are at home handcrafting face masks one-by-one for workers on the front line. And they are behind-the-scenes and at the forefront of providing meals to families in-need. This is, after all, Columbus. Last time I was writing this Opening Volley, it was for the November issue where we focused on various nonprofits and charities who are helping out in many different ways. It feels fitting to be back here again, highlighting the community’s effort, only this time against an international pandemic. This month, we’ve found folks who have been involved in the fight on the very front line against COVID-19. As one Columbus emergency medical physician gears up to assist in New York, another community member continues to put in countless hours as a COVID-19 ICU nurse. And beyond the hospital doors are a mother and daughter duo sewing face masks for emergency medical workers. There’s the folks who are finding innovative ways to help out with the resources they have available. Matt Heaggans and Catie Randazzo, co-owners of Ambrose & Eve and Preston’s, in addition to many other restaurant owners like Sang Lakhani from The Table, created a relief effort to provide meals to restaurant workers. There’s also Middle West Spirits who began manufacturing hand sanitizer to help supply the demand of front line responders. Educators have had a drastic shift in their daily lives, too. Though they’ve moved to online and remote learning, there has been very little time to prepare for the situation. While some professors are better prepared for this, others are facing challenges such as dwindling class sizes. Through all the challenges, they are still teaching, and fighting to make sure their classes
PUBLISHER Wayne T. Lewis
EDITOR IN CHIEF Mitch Hooper CONTRIBUTING PHOTOGRAPHERS Rebecca Tien SENIOR STAFF WRITER Mike Thomas
SENIOR CONTRIBUTORS Linda Lee Baird, J.R. McMillan Jaelani Turner-Williams
LEAD DESIGNER Sarah Moore CREATIVE DESIGNERS Justin Remotap, Paul Barton ADVERTISING DIRECTOR Meggin Weimerskirch SENIOR ACCOUNT EXECUTIVE Derek Landers
P H OTO BY B R I A N KA I S E R have the proper resources to learn. And while there are many more people to name contributing to many different efforts, at the core is people finding ways to go above and beyond what is normally expected of them. And maybe the underlying message here is simply just “thank you.” Thank you to anyone and everyone who continues to make sure our lives can maintain some sense of normalcy. Or maybe it’s bigger than that. Perhaps the bigger message here is that strong leadership can inspire actions. As our fearless leaders like Gov. Mike DeWine and Dr. Amy Acton continue to guide Ohioans through this pandemic, the local community is stepping up to the plate as local leaders. And these folks, and their stories, deserve to be known. As always, thanks for reading and thanks for caring.
ACCOUNT EXECUTIVES Nikki Harris, Mindy Wilhite DIGITAL ACCOUNT EXECUTIVE Lori Brittenham VIDEO PRODUCER John Thorne VP OF SALES AND MARKETING Lindsay Press
Cheers from at least six feet away,
Mitch Hooper, Editor In Chief (614) Magazine 458 E Main St., Columbus, OH 43215 Office: (614) 488-4400 | Fax: (614) 488-4402 Email submissions to: editor@614columbus.com www.614now.com
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Food Drink P H OTO BY R E B E CC A TI E N
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hile each month we always try to bring you fresh and local options that just hit the scene, it’s simply just not an option right now. But, as that industry continues to be changed with the times, so can we. This month we are bringing you folks who are working from home, but in a different sense. Instead of the typical office life, these folks are building gardens in their communities, or providing an entire state with locally-sourced fresh produce. And, of course, we are making sure your booze selection while gardening can stay local with these semi-summer beers from local brewers. Roll up your sleeves, Columbus. That’s what we do best.
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T H E S I X PACk Stock up on these local brews for May BY M I TC H H O O P E R | P H OTOS P R OV I D E D
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n the last two months, we’ve traded office desks for workfrom-home stations, daily meetings for Zoom conference calls, and bellying up to the bar for plopping down on the couch. Our homes transform from an office place to a meeting room to a bar all within a normal work day. Needless to say, not being able to get out and enjoy the city has been difficult. It’s been difficult for our favorite spots, too. They miss our (tipsy) faces just as much as we miss spending countless hours on their patios. Unfortunately, this magazine doesn’t have the power to change that, but we can at least alleviate it. Instead of going to the bar, bring it home to you. With grocery stores offering the build-your-own-six-pack options and many breweries offering pick-up or delivery, getting a local beer in your home is easy. The weather is officially warming up and it’s never too early to break out golden ales and other summer brews in our books. And we think it’s time you do, too. Here are six Ohio beers for you to toss in your fridge as we look ahead to summer.
Columbus Brewing Company Fool’s Gold When it comes to drinking beer in warmer months, the likelihood of the beer making it in my hand depends on its crushability. And that’s exactly what CBC’s Fool’s Gold golden ale is; crushable. This refreshing beer is a careful combination of fruity English yeast with oats, wheat, and Citra hops giving it a crisp and light body and a subtly sweet flavor. And at 4.7 percent ABV, you can save some room for the other beers on this list.
Wolf’s Ridge Pack IPA Wolf’s Ridge isn’t holding back the hops when it comes to the Pack IPA. It’s loaded with Mosaic, Citra, and Amarillo hops giving it an International Bitterness Unit (IBU) of 70. Alongside the bitterness come notes of citrus like orange and grapefruit in addition to natural flavors like pine and resin which rounds out this American IPA boasting an ABV of 6.8 percent.
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Zaftig’s Hazy Miss Daisy The juicy flavors of a New England IPA are perfect for entering into summer and the Hazy Miss Daisy from Zaftig fits the bill. This brew is slightly sweet with citrus notes in addition to the Mosaic and Amarillo hops which provide tartness and juiciness. And, while it does boast a 7 percent ABV, its medium body keeps it relatively light.
Rhinegeist Slangria Not a fan of “traditional” beers? No worries! Rhinegeist Slangria is a non-beer fans alternative to enjoying beer. It’s a fruited ale made with pomegranates, blueberries, and lime creating a beautiful deep red appearance. The final product is a tart and fruity brew that is refreshing and ready for warmer days.
Homestead Brewing White Elephant No list of summer-ish beers is complete without a mention of a pilsner, and Homestead Brewing’s White Elephant is a great switch up from your typical domestic pilsner options. This mediumbodied brew is your quintessential “beer” beer. It’s crisp, the grains provide that “beer” smell, and it sits at 4.7 percent ABV.
Buckeye Lake Brewing Legend Valley IPA Sometimes when you’re looking for an IPA, you aren’t after all the extra frills that come with the different variations; you just want a triedand-true IPA. The Buckeye Lake Brewing Legend Valley IPA checks these boxes; a medium body, a cloudy appearance, and those bitter notes in the background. And at a 6.5 percent ABV, it sits nicely in the category of, “Okay, let’s have one more.”
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STO RY A N D P H OTOS BY R E B E CC A TI E N
Julialynn Walker is providing the community with resources and tools for starting a garden
It’s that time of year again, when the days outmatch the nights and the birds start squawking out my bedroom window in the wee smalls, waking me up far earlier than I’m willing to pry my eyelids open. It’s also gardening season and time to harden off the potato sets and poke them in the cool earth, set the pea trellises out in anticipation of tangled vines bearing tasty treats that my children can pull off the vine while standing in the warm May sunshine, afternoon snacks made simple. This year the buzz that I hear—time to get going, time to till the soil—is not just a nagging voice in my own head, but a call to many who are trying their hands at gardening for the first time ever. The reasons are varied, but in an informal poll some common themes emerged: “For the first time, I actually have the time on my hands to build the beds and plant the seeds”; “I’m hoping to shop less and source the food I need from my own backyard”; “I’m worried about job security and looking for a way to lower my bills and gain some independence and food security.” The last reason is one that is near and dear to one long-time gardener and resident of the Bronzeville neighborhood in the Near East side, Julialynn Walker. She is like the Splendid Kitchen of gardeners (I have three plastic bottles, one piece of rebar, and a shoestring; what can I build for my garden with this?). This can-do attitude in the construction of the garden is a key component in modeling to her neighbors that creating a garden does not have to be a cost-prohibitive endeavor. Using what she has at hand, Walker grows vegetables in raised beds made from
concrete blocks, and “pots” that she repurposes out of anything from milk crates to wooden pallets, old tires to hollowed out tree stumps. The garden was started eight years ago as a sort of thankyou-bonus for the handful of church member volunteers who help provide more than 100 lunches at the church each Saturday afternoon for neighbors in need. The weekly lunch serves as a stop-gap measure to provide an extra hot meal over the weekend when many area pantries are closed. Since its inception, the garden has grown large enough to provide vegetables for those weekly meals as well as bags of produce that lunch attendees can take home. In addition to the church garden, Walker is also the force behind the Bronzeville Growers Market which sets up a farm stand on the grounds of the Maroon Arts Space each Thursday afternoon mid-summer through early fall. The farm stand offers fresh produce grown in raised beds right on the premises. In a neighborhood where the nearest market is the convenience store on the corner selling chips, Twinkies, and beer; produce is a nonexistent commodity. Walker provides a literal green oasis in a food desert. She is clear that the corner market, what she refers to as a “food swamp,” is a contributing factor in the health disparities that plague her community. In addition to providing vegetables, she offers education in conjunction with area hospitals to teach people how to use the vegetables that she sells.
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Walker isn’t just growing a garden, she’s growing a neighborhood, and a deep sense of community.
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Education is a key component in providing her community with healthier nutritional options. She works closely with both Franklin Park Conservatory and staff at the Ohio State University extension to bring knowledge about starting and maintaining both large-scale community gardens and backyard plots. When an inperson class she had planned to run this spring had to be shut down due to Governor Mike DeWine’s stay-at-home orders, she quickly shifted to an online format, utilizing Zoom to teach eager first-time gardeners ranging from seven to 70 on taking the leap into gardening. Learners check-in two mornings a week from locations across the city and beyond including community members from Bronzeville and nearby Bexley, as well as gardeners as far as Delaware and Lancaster. Walker is no stranger to gardening. She grew up at a time when many residents in the neighborhood had at least a pot or two of greens and tomatoes growing in their backyard, if not a full-blown garden. This reflected a long agriculture tradition among African-American families brought with them through the great migration from South to North, but runs still deeper than that. As Walker points out, the roots of agrarian culture run back to panAfrican roots and it was only through the knowledge and skill that slaves brought with them that the south was able to be an agricultural success. Walker’s grandparents both had large plots of farmed land, and she recalls heading out each August to her Aunt Ethel’s farm in Blacklick (now considered a bedroom community of Columbus proper) to harvest fruit for canning. Walker is a matriarch in her community—a cross between a queen and a mother hen. Involved in all aspects of bolstering up and nurturing Bronzeville, she not only runs the community garden and Growers Market, but also spearheads a travel and tour company with an emphasis on education (Crossing Cultures Travel and Tours). She’s also a secretary for the Columbus Landmarks Foundation, and is deeply involved with youth in her community as a vital member of the Columbus Africentric Early College PTA. There are very few in Bronzeville who don’t know her name and she is respected for her leadership and knowledge. In her own words, “up until now, we have failed to promote a model of food justice that is socially transformative, as opposed to the current model which relies on handouts and food pantries.” Walker isn’t just growing a garden, she’s growing a neighborhood, and a deep sense of community, piece by piece.
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Yellowbirds Of A Feather
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BY M I TCH HO O PER P H OTOS BY REB ECCA T I EN
Yellowbird Foodshed offers a fresh and local alternative to grocery shopping
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ho grew your food?” That’s the number one question Benji Ballmer asks all eaters. As the co-owner of Yellowbird Foodshed who works with more than 100 different Ohio food growers and producers, Ballmer knows exactly who grew his food—and he is making sure you can, too. At its core, Yellowbird Foodshed serves as a distributor where it connects growers with consumers. The options here range from CBD gummies from Ziola to cheese and dairy products from Black Radish Creamery. The idea, Benji said, started when he and Sarah, his wife, had their first child and started a garden in the backyard. The concept snowballed quickly; they added a half dozen chickens, started planning their diets around what they had fresh and available, and even started networking with local producers to obtain fresh meat, dairy, and other produce. “We wanted raw milk, so we found a couple of farms that were doing that,” Benji said. “We wanted non-GMO grains to make our bread, so we found that. We wanted our meat to be raised on grass so we found a few people that were doing poultry, pork, and beef on grass. Doing all this opened our eyes to the food system in general, but also to the various health concerns that come with eating a ‘standard american diet.’ ” Ballmer said that both sides of the equation were broken. “On one side are the farms that are actually growing food in a regenerative way, but don’t have enough demand to be able to actually grow enough food to make a living,” he explained. “The other side is the consumer that has been tricked into thinking that food should be cheap, fast, convenient, and homogeneous.” And this is where he hopes Yellowbird can alleviate these problems. By establishing connections and orders with local growers, Yellowbird is creating a demand. And through its subscription service, pick-up options, and even at-home delivery, it’s creating a supply for consumers. These offerings become even more helpful and crucial during COVID-19 and shelter-in-place. It’s decentralizing where folks are getting their food which coincides with social distancing orders—there’s no long lines at the check-out counter here. Whether it be an at-home delivery or time slots to pick-up your orders, much of it can be nearly contactless. Since the outbreak, Ballmer said his delivery rates are increasing and order sizes have grown from serving just one person to serving as many as three. •
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This is something he predicted that would happen eight years ago, but as he said, old habits die hard. Now, it seems the tides are shifting. More people are interested in where their food is coming from, especially during a pandemic. “Now, for all the different reasons that we are seeing, food has become a little scarce, people are concerned about where it is coming from, and also concerned about their own safety and immunity as it relates to what they are putting in their bodies that may be coming in contact with a virus,” he said. Currently, Yellowbird is cycling through winter vegetables like squash, sweet potatoes, cabbage, and carrots. The future holds a bountiful harvest as items like strawberries, asparagus, green onions, and spring greens will soon be available. The Foodshed also ventured out of Ohio for the first time and made a connection in Florida with a third-generation organic citrus farm to provide oranges, orange juice, and grapefruits. It’s safe to say we could all use a little extra Vitamin C right now.
“My two year old son waits all day for the ”vegetable man” and today was the first time we saw him do the drop off. My son was parked right at the front door on a stool watching him load our cooler, screaming “THE VEGETABLE MAN IS HERE!” And while Yellowbird can provide a wide variety of options for your kitchen, it also has created a community. The “A Seat at the Table” Facebook group has 560 members sharing recipes using their recent pick-ups, giving tips to other members, and having discussions about various topics like sustainability, zerowaste living, and of course, how to raise your kids. There’s also the “Friday Five” email blast Ballmer sends out. It’s a collection of his thoughts on whatever he consumed that week; pop culture, a new book, a joke, or even a quote. “I have always been a huge reader and that naturally has progressed to podcasts, and other media on the phone. I wanted to connect with people outside of always trying to sell them something,” he said. Yellowbird is helping its community in many ways, and its arms are open to members. From its connections with growers to the folks who rely on these products for their own homes, it looks like Ballmer is doing exactly what he set out to do. And little messages like this email from a member is all the proof he needs. “My two year old son waits all day for the ”vegetable man” and today was the first time we saw him do the drop off,” the email read. “My son was parked right at the front door on a stool watching him load our cooler, screaming “THE VEGETABLE MAN IS HERE!” and the guy (bless him!) was incredibly joyful and kind—waving to him the entire time. It is the little things that count and you all do so many “little” things that make food as special as it should be.” To learn more about Yellowbird Foodshed, visit yellowbirdfs.com or find it on Instagram at @yellowbirdfoodshed.
A sincere thank you to the community for your overwhelming support during this time! We truly appreciate it!
r place you t carry-ou with us! a ays *open 7 d pm -9 week 11am
*Hours may vary
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Thank you, Columbus With your support of local and independent small businesses, we will get through this together .
k e e p u p w i t h a l l o f o u r l at e s t n e w s a n d o p e r at i o n s at w o l f s r i d g e b r e w i n g . c o m a n d o n i n s ta g r a m @ w o l f s r i d g e b r e w i n g
LOOK FOR
T HE HELPERS W
hile searching for Columbus’ helpers, we found that they come in many different shapes and sizes. And this month, we are telling as many of their stories as we can. These are the stories of the saviors on the front line, working at hospitals, and assisting patients on a day-to-day basis. Or these saviors are at home and providing essential resources to these same folks on the front line. These efforts are quite literally saving lives and risking their own in the process. These are the stories of the innovators taking the resources they have and finding a way to make the most of it. They are helping those out in need, whether that be restaurant servers or EMT workers.
There’s also the stories of the educators who have taken their teaching to the digital space. They are maintaining a sense of normalcy for many young lives while also facing challenges both inside and outside of the classroom. Of course, there are the helpers. These folks are donating what they have—musical talents, industrial resources, literal food—to make sure others don’t go without. And there are the fighters—the small businesses attempting to stay open while navigating these difficult times. It’s taken critical problem solving, pivots, and plenty of genuine hard work. Follow along through the next few pages as these local community members tell their stories and share their experiences.
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LOOK FOR
THE SAVIORS BY M I TC H H O O P E R
Pauline Vales, COVID-19 ICU Nurse at Riverside
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t was just a little more than a week before Gov. Mike DeWine announced the state would be going into social distancing orders when Pauline Vale and her husband had already begun leaving for a vacation to Texas. And when she returned home on March 10, the events preceding have been a rollercoaster ride of long days and nights, moments of sacrifice, and above all, bravery in the face of danger. “We have to be mindful about what we need to do each time we enter a patient room because we can’t just run in and out when we need something. It’s harder to connect with our patients because they can’t see our faces, we can’t hold their hands without gloves on, and it’s harder for them to hear us talking through a mask,” Vales explained. “It seems like there is something new every single day, so we have had to adapt and evolve many times over in the last weeks. And there is just more stress and worry in general, but my unit has really come together as a team and done so many amazing things.” The challenges are seemingly endless for nurses in the ICU like Vales. She said beyond medical professionals having limited contact with patience, hospitals are not allowing visitors unless it's a life situation or fits a different protocol. There’s also the battle of resources; now more than ever, folks on the front line need protection like gloves and N95 face masks. Luckily, that call is being heard by larger corporations who can do something, such as Battelle. Battelle now works with hospitals, including Riverside, to decontaminate face masks for these front line workers. And coincidentally, Vale’s husband works as a virologist at Battelle while she was also a former microbiologist for Battelle. “I have been able to share my knowledge about virus research and testing with my co-workers at the hospital. It has been very helpful to understand the challenges in developing reliable testing and treatments,” she said. “When we first realized that PPE supplies were a real concern, we were worried about how we would be able to protect ourselves and still care for our patients. The relief of having enough PPE available was really palpable on the unit.” Vale also faces challenges in her personal life. As a mother to a six-year-old boy, the outbreak of COVID-19 has severely changed his day-to-day without much preparation. Like most young children, social distancing is stopping him from going out and playing like he normally would. “It’s difficult to convey the situation without scaring him,” she said. But still, Vales and the rest of the team at Riverside continue to fight on the front line, day-in and day-out. And through all the adversity and tough times, she is still taking a moment to recognize the silver lining on these cloudy days. “The outpouring of support for health care workers has been amazing and people have been so generous to our unit. We have gotten sweet treats, thank you cards, coffee, and so many encouraging words, which has been very much appreciated,” she said. “Different departments in the hospital have been doing kind things for each other, and our food service staff have been a huge support. I have seen many kind acts across Columbus as well. Food drives, to organizing financial help for families in need, to the support of local businesses. It has been great to see so many people doing what they can to help others.” • 614NOW.COM MAY 2020 (614) MAGAZINE
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There is an incredible workforce that collectively cares for patients. I am so glad they are being recognized and appreciated for the heroes that they are.
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TR AV I S U L ME R , MD
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Travis Ulmer, MD, FACEP
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ometimes the battle against COVID-19 in Columbus means taking your talents elsewhere; and that’s what Travis Ulmer, MD, FACEP, is doing. And even then, it’s an uphill battle. “The toughest thing I’ve had to deal with is that I’ve been applying and registering to help New York City for multiple weeks,” Ulmer said. “But extensive red tape has prevented me from being where the healthcare workers are truly overwhelmed and need us the most.” Ulmer specializes in emergency medicine here in Central Ohio. As someone who has worked on the front lines here, he’s been reminded of the importance physicians like himself can have—especially during an international pandemic. And all the extra steps medical workers have made to further protect their families, he said the outbreak has been eye-opening within his own life. “I will never take for granted the impact and importance of being present for our families when we are home,” he said. But, while there have been many struggles, he’s found beauty in moments like this. “The most beautiful thing I’ve seen is that so many people appreciate the entire medical staff, not just us as physicians. There is an incredible workforce that collectively cares for patients. I am so glad they are being recognized and appreciated for the heroes that they are.”
We’re not going anywhere.
Our mission is and has always been to provide our communities with the high-quality health care they deserve — and that hasn’t changed. Your local Planned Parenthood health center has all the essential health care services you need. Schedule your in-person or telehealth appointment today at ppgoh.org or by calling 800-230-PLAN.
Kim and Kallie Mallett, Mask Makers
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ife was normal for Kim and Kallie Mallett just a few months ago. While Kim worked at Burn Boot Camp, Kallie was busy as an American Sign Language interpreter. And then in a flash, as it has been for most of us, life was far from normal. Gyms were one of the first of businesses to close due to COVID-19 so Kim was out of work. And Kallie was also temporarily laid off from her position. Though the financial losses have been tough to manage, the biggest thing the two said they miss is getting to interact with and help all the people they meet through their jobs. So it makes sense that the two found a way, even through social distancing and shelter-in-place, to help by making face masks. “I have been sewing off and on for years so when an EMT friend expressed a need for homemade masks as a way to extend the life of hers and her fire stations N95 masks, we felt called to help,” Kim said. “We quickly realized how significant the shortage of PPE was across all essential workers and just kept going. In the three weeks we’ve been making masks, we have completed almost 700.” Through mask making, they’ve been able to raise more than $900 in donations—$700 of which will be donated to the Mid Ohio Food Bank and the rest will be used to purchase more fabrics to make more masks. “It’s been amazing to see Ohio come together and lend a helping hand to their neighbors—from six feet away, of course,” Kim said. “I’m further reminded of how interconnected we all are and how we need to continue to rely on each other because we truly are all in this together.” And of course, they’ve learned lessons along the way. “I’ve learned to take it slowly and one day at a time,” Kallie said. “I will be more appreciative of time with friends, the ability to workout with my gym family—really, just normal life in general.”•
CD102.5.COM/CARES YOUR GUIDE TO SUPPORTING LOCAL BUSINESSES IN THE COLUMBUS AREA.
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LOOK FOR
THE INNOVATORS BY M I TC H H O O P E R
P H OTO BY B R I A N KA I S E R
Matt Heaggans, Service! Relief Effort
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hen the COVID-19 outbreak hit Ohio and the city watched as many bars and restaurants closed indefinitely, Matt Heaggans and his team asked: how could they best help out? Between himself and Catie Randazzo, both chefs and cofounders of Muse Hospitality which operates restaurants such as Preston’s and Ambrose & Eve, they had first-hand accounts of how this was impacting servers, bartenders, and all the like. Folks, to put it bluntly, are out-of-work and looking for a new
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means of financial stability as they face the waves of struggles in filing for unemployment. And life doesn’t slow down, either; rent is still due, bills still need paid, and food still has to find its way onto tables. Through methodic planning, connections throughout the city, and more restaurant owners hopping aboard, Service! was born. This relief effort has a two-prong goal; provide 400 meals a day, seven days a week to servers and bartenders in-need, and open up an income opportunity for those preparing these meals, distributing the meals, and delivering the meals. “We recognize that we are going to be coming into a phase here where a lot of people are going to need a lot of help,” said
Heaggans. “The thing we’re good at is feeding people so we felt like that was the best way we could make the biggest impact. [...] It’s feeding people, that’s the thing. That’s the core concept we’ve all chosen to be a part of is taking care of people with food.”
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The thing we’re good at is feeding people so we felt like that was the best way we could make the biggest impact.
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Now, Service! operates on a complex level to stay in line with social distancing orders. A central kitchen cooks and prepares all the meals so that when they arrive to a server or bartender at home, all they have to do is pop it in the microwave and heat it up. But, before the food can make it to the door of those in-need, Service! has set up a distribution system where meals are transported to a pick-up and delivery center where more folks will work to either hand-deliver meals, or prepare the meals for scheduled pick-ups. And while Service! is feeding those inneed, it also has a third goal: bring awareness to the plight of small businesses. “When we come out on the other side of [this], we’re going to all be seeking some sense of normalcy and a lot of the things that make us feel normal are in danger right now,” Heaggans said. “We work in small businesses, we work with people that we care about. We’re always making sure people have the time off they need, or providing raises when we can. We go through life situations with people—when they are sick, or they lose people in their family, or they have kids. We are right there with them going through those things as well. We have a vested interest in making sure those people are okay because we care about them deeply.” •
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Ryan Lang, Co-Founder and Head Distiller Of Middle West Spirits
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t’s a bit of a roll of the dice when you go to the grocery store these days. Lists posted on the door usually detail the numerous things that are currently out of stock; toilet paper, disinfectant spray, and of course, hand sanitizer. It makes sense, too. Hand washing has been repeated time and time again as one of the best ways to stay safe during COVID-19 so the demand for things like sanitizer is up. But what about the supply? That’s where Ryan Lang, co-founder and head distiller, and Middle West Spirits come in. “We’ve always used our excess alcohol for cleaning surfaces and sanitizing hoses, so we ask ourselves how we might scale our own efforts to meet the need here in our own community,” Lang said. It took more than a month of planning to execute and they faced challenges throughout the process of getting approved to produce sanitizer. The World Health Organization approved a recipe that raised the alcohol base of hand sanitizers to 80 percent forcing Lang to begin establishing partnerships with regional distilleries who would send them fuel ethanol for additional distilling at Middle West. The result was an approved sanitizer, complete with a Middle West label. “By mid-April, we’ve produced nearly 100,000 bottles of hand sanitizer, with about half of those going to first responders, shelters, and other community safety-net programs free of charge,” Lang explained. “As our production has ramped, we’ve been able to take some of this inventory and sell it by the case directly to the general public via an online store—a game changer in getting a low-cost sanitizer into the hands of consumers that have been unable to source sanitizer from traditional channels.” Getting to the point of being able to produce 15,000 bottles a day—with the capacity to grow into 20,000 a day if needed—is a feat that took a team effort. Lang said his team worked tirelessly to get this off the ground. The Columbus Foundation also pitched in, as well as state and local officials to best get this product out to those in need. “The Columbus Foundation stepped up and told us to just get going and that we would figure it out later,” Lang said. “We did the same internally with our team; ‘just get it done’ was the sense we all shared. We didn’t question the costs at the time, just the sourcing of hard to come by materials to make the sanitizer for our city.” • 614NOW.COM MAY 2020 (614) MAGAZINE
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THE EDUCATORS BY L I N DA L E E B A I R D P H OTO BY B R I A N KA I S E R
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Nicole Kraft, Ed.D Associate Professor of Clinical Communication, The Ohio State University
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fter initially planning an extended spring break, The Ohio State University announced on March 12 that it would move to online instruction for the remainder of the semester. Professor Nicole Kraft recalled how rapidly things were changing that week. “We were just entering spring break when things started to unfold,” she said. “Two days into break we knew this was moving much faster than expected.” As both an instructor and the chair of Ohio State’s District Learning and Information Technology Education Council, Kraft’s plans evolved rapidly that week. She credits the university and her colleagues—particularly Chief Information Officer Mike Hofherr, who she calls “a visionary”—for investing early and earnestly in remote learning. “[It’s like] seeds planted over a decade,” she said. “They began to sprout once we needed them to, and they spread.”
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The community that we have at Ohio State is so strong that even being separated by miles and time zones and this virus, [it] hasn’t broken the bonds that we’ve created. And that to me is the most important experience.
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Kraft said her students are glad for the opportunity to continue meeting remotely. While a few individual’s circumstances prevent them from logging into class—one student is living in Korea, for example—overall Kraft said attendance has been “outstanding,” in part because the classes provide a sense of routine in this irregular time. In fact, Kraft pointed to student participation as something that stands out in her memory of the past few weeks. She recalled logging into the first class after spring break, unsure of what to expect, and discovering that everyone was there. “The community that we have at Ohio State is so strong that even being separated by miles and time zones and this virus, [it] hasn’t broken the bonds that we’ve created. And that to me is the most important experience.” • 614NOW.COM MAY 2020 (614) MAGAZINE
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eachers for Columbus City Schools had little time to prepare for the COVID-19 closing. “We found out the afternoon of March 12th and our last day of school was March 13th,” said Lindi Hughes-Waters, teacher at Walnut Ridge. While many schools already incorporated online resources into their instruction plans, the shift to remote learning came with its share of challenges. Hughes-Waters said that even though “it wasn’t a huge stretch” for her to make the leap, that wasn’t the case for her colleagues. “It was more difficult for our elective teachers [...] as they are so hands-on in instruction and activities.” Further, not all students have access to technology at home. “Many parents have contacted me stating they don't have access to a computer and they feel helpless,” she said. Despite the extraordinary steps the district has taken to help, including issuing Chromebook computers to any families that need them, young people face additional barriers to participation in online learning. “Only 30 percent of my students have been regularly engaged,” Hughes-Waters said. “This is not because the other 70 percent don't want to participate. Many are lacking technology,
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Our society as a whole needs to take action to bridge the gap between urban and suburban districts.
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Lindi Hughes-Waters High School Special Education teacher at Walnut Ridge, Columbus City Schools
others are taking care of younger siblings while their parents are still working, and several I have not been able to make contact with at all.” Hughes-Waters pointed out that students miss out on more than just academics when they don’t have reliable internet access. “Those students have been stripped of their access to [...] outside resources, as having a laptop would allow them to find resources they need during this time [such as] food banks.” She hopes we can learn from this experience. “Our society as a whole needs to take action to bridge the gap between urban and suburban districts.”
Lynette Turner English and Senior Seminar teacher at New Albany High School
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ew Albany schools had a long-planned professional development day scheduled in early March. Teacher Lynette Turner said that its agenda was abruptly shifted to prepare for a school closure and online instruction. “We thought at that point it would be shortterm, but the work we did that day enabled us to make the transition to long-term closure more easily.” Turner felt the New Albany schools were well-prepared for the shutdown. “We were lucky in that our district has access to a lot of technology and an excellent tech support team. We also surveyed students to find out who would need equipment, and began making arrangements to get that technology to them.” Turner said participation rates in her online class have been nearly 95 percent, adding that “I am lucky to work in a place where students have access to devices and the internet. Most are also living in homes where there is a parent available to help them [and] keep them on track.” Even so, Turner feels for her students and all they’ve been asked to adapt to. “I teach primarily seniors. They are sad to miss so many milestones of their senior year, and they miss each other,” she said. “Whenever I hold meetings, they show up just to say ‘hi’ and see each others' faces.” The experience has given Turner an appreciation of the power of reallife connections. “What will stick with me is how important face-to-face relationships are. I worry about the students who are not participating,” she said. “There are a few who I know I could get to do work if we were seeing each other in person, but I have no influence on them without that personal connection.” •
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T HE HELPERS
Joe Peppercorn, Local Musician BY J.R. MCMILLAN
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usicians have been hit hard lately. Concerts are cancelled, auditoriums are empty, and curtains are closed indefinitely. But never tell Joe Peppercorn anything is impossible. A decade ago, Peppercorn performed every Beatles song in chronological order—all 215 of them. It was a one-man show to top every one-man show before or since, one that’s become part of Columbus folklore and evolved into an annual event bringing together countless musicians and supporting artists. When we needed it most, Joe decided to repeat that first unlikely feat—simple, stripped down, and shared with the world from his living room.
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I didn't feel like anything completely went off the rails. I kind of thrive on chaos.
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“It was a lot like that first year. I thought I’d have a chance to prep the show a little more, but I was also figuring out how to livestream for the first time,” recalled Peppercorn. “I didn't feel like anything completely went off the rails. I kind of thrive on chaos.” Joe moved instinctively between guitar and piano, constructing drum loops on the fly, like Ringo Starr meets Reggie Watts. Fellow musicians joined in remotely by iPad, and several spontaneously showed up in his front yard, adding vocals and absent instruments from a microphone dropped out an open window. The visibly exhausted Peppercorn really did get by with a little help from his friends—and his three kids, who also helped close out the 12-hour marathon. “I thought they’d be asleep, but they love Across the Universe and Golden Slumbers,” he noted. “It wasn’t planned. It was this beautiful moment that just happened.” Fortunately, those who missed it can still find it on Facebook, a fitting soundtrack for social distancing and uncertain times. •
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Nick Linkenhoker, Worthington Resource Pantry BY MITCH HOOP ER
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undraising events are canceled. Many established methods of operations have been altered or shifted. And all while nonprofits and charities navigate these waters, there’s been a surge of folks in need of their services. But still helpers like Nick Linkenhoker, executive director of Worthington Resource Pantry, trudge forward. Since the outbreak of COVID-19, Linkenhoker said the Resource Pantry has seen an increase of 76 percent in pantry visits and a 595 percent increase in new families who shop there. With only a few days to prepare, he and his team designed a system where they are distributing pre-packed kits of dry goods, personal care items, and fresh produce for families in need. Now, people drive up, a volunteer checks them in, another volunteer loads up the boxes and bags of groceries, and the person drives away without ever leaving the driver’s seat. To keep up with demand, they’re adding more fresh food pickups from the MidOhio Foodbank, coordinating with other pantries to share resources, and buying additional food and personal care items. Truly, Linkenhoker said, this has been a total banding together moment for the Resource Pantry. From volunteers to outside connections providing resources, he’s been incredibly grateful.
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The Worthington Resource Pantry has always had a dedicated and passionate volunteer team, but they have outdone themselves.
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“I can’t say enough about the people who have jumped in to make this work,” Linkenhoker said. “The Worthington Resource Pantry has always had a dedicated and passionate volunteer team, but they have outdone themselves. We have had volunteers who have come in three-, four-, five-, even six-days-a-week to make sure we’re ready to go for our shopping days, to guide new volunteers, and to come up with more efficient ways of doing things.” He also thanks those staying home, flattening the curve, and ultimately helping save lives in the long run. “I also want to put a shout out to those volunteers who want to be with us right now but cannot because of health issues or family responsibilities. They are making the right choices for their situation, and we look forward to seeing them back when things return to normal. We’ve been successful because they helped to build such strong roots that’s allowed the other programs to flourish,” he said. “Jeanine, my wife, has been staying home with our one-year-old while also doing her full time job, and it isn’t easy. There are many people out there staying home to take care of their families, and I want to say thank you to them for doing their part to flatten the curve.” • 614NOW.COM MAY 2020 (614) MAGAZINE
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Tarik Yousef, Liz Stump, & Amanat Ahmad, Covid-19 Ventilator Open Source Project BY LIN DA LEE B A I R D
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efore Tarik Yousef, owner of TY Fine Furniture in Clintonville, opened his store, he was an engineer at Honda. When Yousef found his business shut down in the wake of COVID-19 and heard about a critical shortage of ventilators across the country, an idea rooted in engineering started to come to life: creating new, inexpensive ventilators from existing hospital materials that could fill the need. Yousef explained that, “it seemed like a natural step to help in the way that [I] could.” He built out a project team, with Liz Stump, who works as a department manager of customer service at Discover serving as the President of Business Operations, and Amanat Ahmad, the owner and founder of Market Phyre serving as President of Marketing and Sales. The three launched a Go Fund Me for the project that had raised over $25,000 as of April 17, 2020.
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In a time full of uncertainty, having that reminder of so many people’s generosity has been unbelievably refreshing.
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Working quickly, they developed a prototype ventilator that they are beginning to share with medical professionals for critical review. “As that information is being gathered, we’re preparing for the testing required to successfully complete the FDA approval process,” Stump said. Yousef added that they are refining the product based on feedback from medical professionals. While the device likely won’t have approval in time for the coronavirus’ initial peak in the U.S., the planning team is thinking long-term. “Whether due to additional waves of the COVID-19 virus occurring, specific geographic areas that have a delayed onset, or areas in the world that generally do not have the finances to have a basic supply of ventilators to begin with, there’s a basic need for an inexpensive, lifesaving device that can make a difference in situations like these,” Stump said. As word about the project has spread, so has interest in being part of it. Volunteers and donors are supporting the development and production of these critical tools. “The amount of people that have come forward to assist in whatever way possible has been astounding,” Stump shared. “Both individuals with very specialized skill sets, and those that are just willing to do whatever they can, have reached out and offered resources, time, and money in a truly amazing outpouring of compassion and kindness. In a time full of uncertainty, having that reminder of so many people’s generosity has been unbelievably refreshing.” • To learn more, volunteer, and donate to the COVID-19 Open Source Ventilator Project, visit covid19ventilator.org. 614NOW.COM MAY 2020 (614) MAGAZINE
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It’s not like a restaurant kitchen. When you’re making a pizza right in front of someone, it becomes a conversation.
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Michael Rice, Owner of Fired Up Pizza BY J.R. MC M I L L A N
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izza is probably our most pervasive comfort cuisine, and a predictable staple for those who already preferred to stay at home. With ample options available for take-out and delivery, why would anyone choose one from their freezer instead? Fired Up Pizza is the answer. After successive stints as executive chef at two Cameron Mitchell restaurants, Michael Rice was ready to create something entirely different, but still from scratch. His mobile wood-fired pizza oven for catering can turn out 60 handmade pies an hour. But with corporate events and family gatherings on hold, his fledgling side hustle selling frozen pizzas is heating up.
“I think people are really surprised how well it comes out. I get that a lot and when we do samplings at farmers markets or wherever I'm selling them,” revealed Rice, who founded Fired Up Pizza in part to create a closer connection with his clientele. “It’s not like a restaurant kitchen. When you’re making a pizza right in front of someone, it becomes a conversation.” Farmers markets led to local grocers, like The Hills, Huffman’s, and Weiland’s, and eventually Marc’s and select Giant Eagle locations. From classic Four Cheese and Margherita to Pesto Chicken and Roasted Mushroom, even the chewy crust with a little char still holds up. Variety varies at each store, but he’ll deliver whatever you want to your door for a modest minimum order. “Independently-owned, local grocery stores are a lot easier to get into just because there aren’t as many layers. They're very supportive,” he noted. “It’s a more gradual process with larger grocers, but probably a good thing that we weren’t everywhere all at once.” Shrink-wrapped and oven-ready, at a price point between typical freezer fare and a freshmade pie, Fired Up Pizza hits the sweet spot.
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Randy Malloy, Owner of CD102.5 BY MITCH HOOP ER
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ntering its third decade as one of the last stand alone independent alternative radio station, Randy Malloy said CD102.5 had big plans for 2020. The busy season was just about to begin on St. Patrick’s Day, build into the summer, and run into the winter. “We were getting the ice cream truck out of storage and ready for stress breaks, interviewing for the new summer crop of workers, and planning for our 30th Anniversary as well as upgrading our entire broadcast hardware and computer systems,” Malloy said. “Busy is our way of life; 100 hour weeks. Go, go, go. And then stop. [We are] told, ‘Hold our breath.’ ” The radio station, deemed an essential business during shelter-in-place, has been navigating the waters with little time. He and his staff are working remotely which presents many wrinkles when trying to keep everything on-air seemingly at all times. But, Malloy said the most challenging part has been watching the places he works closely with close down due to COVID-19.
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I am also seeing amazing acts of selflessness in the midst of this unprecedented crisis.
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“We are a symbiotic part of the culture, and with all the job losses and closures, we have to find new ways to survive. And that is not our usual profile,” Malloy explained. “Instead, we are the ones who usually are there to promote and help bring awareness to our community partners and advertisers.” Malloy said he knows these folks are struggling and that’s why he’s offering free radio commercials to local small businesses in need of some exposure. And as it usually goes, he’s already seeing others pay it forward as well. “I am also seeing amazing acts of selflessness in the midst of this unprecedented crisis,” he said. “The people that get up every day and put themselves in harm’s way to make sure the shelves get restocked at the supermarket, the people cleaning the hospitals and making sure our infrastructure continues to work, that the lights stay on and that social order continues. This honestly renews my belief in humanity and that the things that only a few weeks or days ago seemed so important have faded to mere background noise. People are great.”
10 BUD BOX+ * HOUSE MARGARITAS to go! $
Order Online for Express Curbside Pick-Up or In-House Delivery *You must be 21 or older and present valid ID. Limit 2 drinks per meal. Food purchase necessary.
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Zen
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The Self Care Cafe takes wellness to the digital space BY JA EL A N I T UR NE R -W I L L I A M S | P H OTOS BY MA D DI E M CG A RV E Y
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s social isolation has kept us cooped inside, visual artist, yoga and meditation guide Tobi Ewing has encouraged the city to stay preoccupied with a space for healing—The Self Care Cafe. Previously starting creative platform Beyond the Clouds in 2016 while living in New York City, it served as a freelance portfolio for branding, painting commissions and design projects, but it was creating The Self Care Cafe with her partner, Jasmine, that made their intentions in wellness multi-purposeful. “[The Self Care Cafe is] a pop-up smoothie bar and self care experience. We're available for private events as well as markets. The timing was powerful,” Ewing said about the platform, which launched during the wake of COVID-19 in March. “So excited for our future, despite the wildness right now.” While Ewing formerly hosted yoga and meditation meet-ups in Goodale Park to ultimately receive her yoga certification, it was also a grounds for guests to become firmly rooted within a holistic approach. During quarantine, The Self Care Cafe continues to be an outlet for comunal zen, as the platform has gone digital through online guided wellness classes. “It's a haven of safe, experimental and creative pause with your wellbeing in mind. We offer seven weekly online classes, five different class types and currently [have] three diverse, certified yoga guides. We are a people and narrativecentered wellness brand,” Ewing said. “Our programming is inspired by our community, we offer yoga and meditation, but are also open and will host other offerings that are out of the traditional wellness box. Wellness doesn't look like one thing and it's important that our programming meets that.” As Ewing stayed quarantined during the pandemic, she was approached by The Washington Post for a virtual diary around the coping methods of social isolation. While she mentions that she’s “still floating” from the opportunity, the feature gravitated attention on The Self Care Cafe and the need for restorative meditation. She’s also been taking socialisolation in stride, considering this time to be a reset of her lifestyle, especially as she refrained from making New Year’s Resolutions at the top of the year. “If you follow the seasons, the New Year starts in spring. My affirmation for March was ‘I am prepared and I am protected.’ Looking back, that was my resolution—to remember I am divinely guided through it all,” she said. Inspired by the hues, bold contrasts and shape interaction of Black and queer people along with fashion, Ewing has embarked on lifestyle goods under the • 614NOW.COM MAY 2020 (614) MAGAZINE
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Right now, wellness may look like weekly virtual dates with friends because you're craving connection, cooking 30-minute meals if you have the time, or simply resting because you're tired.
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Beyond the Clouds brand. Made inhouse with vegan, organic, cruelty-free and sustainable ingredients, Ewing’s ethical production of these goods values mindfulness. “I love making body and face creams for fun, I use quality oils, cold pressed essential oils, shea butter and aloe vera. It's cooling, powerful and non-greasy. Essential oils are great for brightening and cleaning the skin as well as setting your space with a diffuser,” she said. “Last year, I did a fun project with Beyond The Clouds and created a non-toxic wellness line, you can still shop our products exclusively at Small Talk in the Short North and Clintonville.” Though the world has become entirely plugged-in while social-isolating from home, Ewing believes that this is the best time to establish a new practice while also giving community servitude through healing. As the public still remains in quarantine, The Self Care Cafe honors the reality of our current lives, while staying committed to extending our path to wellness. “Find what works for you and do just that— don't force something that's "ideal" or sounds good. Right now, wellness may look like weekly virtual dates with friends because you're craving connection, cooking 30-minute meals if you have the time, or simply resting because you're tired,” Ewing said. “I work with my clients to customize their toolbox of self care.” While aiding clients through their restoration process during quarantine, the virtual weekly schedule of The Self Care Cafe is both convenient and accessible for those who remain at home, but Ewing remains optimistic of gathering with supporters once the pandemic subsides. Besides, with Ewing’s presence, clients shared that they “felt seen” under her gentle approach. “I know that I won't be everything for everybody, but it means a lot to me to lead with inclusion and diversity in wellness and in the arts. I didn't feel seen in the wellness space, but thanks to projects like Black Girl In Om, I was able to show up fully. I want to be able to offer the same [access] with my work.” Further grasping her connection with Columbus through The Self Care Cafe is also something that Ewing looks forward to, even if it means we’re all inside for just a while longer. For Ewing, it’s not about rushing the process of wellness, but uplifting community care. “Community care, to me, is practicing personal self care, preservation and radical honesty with the health of your community in mind. As we heal individually we're able to heal as a community,” she said. “When you show up for yourself, you show up for your community.” • For more information on the Self Care Cafe, visit beyondtheclouds.co.
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Local theaters offer virtual screenings for couch streamers BY J. R . MC MI L L A N
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hough there is plenty of pain to go around, no industry has been more fundamentally disrupted than movie theaters, perhaps permanently. Exactly how bad is it? Studios have all but halted production and box office reporting has been suspended. Instead of celebrating their 100-year anniversary, AMC Theatres, the largest chain in the world, is hurtling toward bankruptcy. No one wants to get into a contest of who has it worse, but when your entire business model is based on hundreds of strangers sitting elbow-to-elbow, there’s just no way to stay open when most of the country has been ordered to stay home. But Columbus seems to find new ways everyday to get creative in a crisis, and our independent theater community is no exception. Though there is no shortage of content available from an ever-expanding arena of streaming services, watching a story unfold on an enormous screen as part of an audience is as absent as the aroma of fresh, buttered popcorn. Even though we may be a long way from anything approaching what once was, local theaters are finding innovative alternatives to stay connected to their loyal patrons, even if it sometimes feels like we’ve all been cast in a disaster movie. “The virtual screening room isn't new. We've been offering an on-demand channel as a way for people to see films they
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may have missed. Curating films supports our mission and also enhances our community,” explained Chris Hamel, president of the Gateway Film Center. “So when we were forced to suspend our normal programming, we just ramped up these opportunities and added our virtual screen.” Independent theaters, specifically those that specialize in so-called arthouse features, have always been masters of improvisation without the deep budgets or blockbuster revenues of their mainstream counterparts. Now that notable nimbleness has become an appreciable asset. “Conversations from the Center” was another initiative that required rapid reinvention. The discussion of influential films and industry insights also moved online. ”I think we exceeded our expectations to some degree and we've got really great opportunities for the audience to engage moving forward,” Hamel revealed. “It doesn't replace the cinema experience completely, but it is a nice way for us to continue to engage with our audience.” For about the price of a typical ticket, you can buy a virtual one through their website, with a comparable percentage of proceeds going back to the theater. The process is a little different depending on the film and the distributor, but is very similar to renting a movie to stream at home with a limited
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If there is a bright side to all of this, presuming everyone is able to open by July or August, there will be a lot more options and choices to see later in the year. It’s always good to have something new for audiences.
viewing window. Selections aren’t exhaustive, but thoughtfully chosen as always. Features so far have included The Whistlers, a Romanian heist film with more than a hint of the Coen Brothers to the overdue backstory of the breakup of The Band, Once Were Brothers, a fitting bookend to Martin Scorcese’s The Last Waltz. If escape is more your speed, they’ve even offered a fascinating documentary on fungi and a critically-acclaimed collection of cat videos. There really is something for everyone. “The indie film market was starting to pick back up. In January, we still had Parasite and 1917 and a lot of those films were still very strong and were able to carry through to the Oscars. Our virtual screenings are all films we would have shown anyway,” noted Jeremy Henthorn, theatre director at Drexel Theatre. “Our sci-fi marathon and series are postponed, not cancelled. If there is a bright side to all of this, presuming everyone is able to open by July or August, there will be a lot more options and choices to see later in the year. It’s always good to have something new for audiences.” While still considering virtual screenings, Studio 35 Cinema & Drafthouse recently launched their in-house kitchen, Fibonacci’s Pizzeria, and now serves craft pies, subs, and salads to-go. Both the Clintonville theater and their sister screen, Grandview Theater & Drafthouse, are filling growlers with your
favorite craft beer, and will gladly pour some M&Ms over your tub of popcorn. Strand Theatre in Delaware is likewise offering drive-by concessions, virtual screenings, and their projectionist is even posting weekly film reviews and recommendations to keep patrons connected. The South Drive-In is selling discounted gift cards and may be among the first local theaters to reopen. After all, drive-ins are the original social distance cinema. Motion pictures since their start have always been an art of collective experience. Though there are now a near infinite number of options available online and easy to stream, sitting on your couch still doesn’t replace the immersive intent, nor is that the expectation. But buying virtual tickets, a couple of tubs of popcorn, the occasional pizza or jug of beer, and a few gift cards will hopefully ensure your favorite Hollywood haunt is still around when we can once again gather in in the dark and become part of a shared story. •
For more on virtual screenings and other ways you can support your local theaters, please visit their websites and check social media, as details are subject to change.
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In This Together The Columbus community gives thanks to the front line heroes BY 61 4 STA F F
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he impacts of COVID-19 have hit hard in every single state and Ohio is no exception. This pandemic has put our hospital workers, doctors, nurses, police officers, and everyone in between on the front line of defending our public health. There have been early mornings, long nights, and plenty of sacrifices. We want to make sure these efforts don’t go unnoticed. We felt a proper thank you is needed right now. So in a way of saying thanks, we gathered responses and shoutouts from readers to all of the folks who are putting in the hours on the front line.
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My next door neighbor is a surgeon, currently working as an ICU doctor. I see her come home from 12+ hour shifts working directly with COVID-19 patients. She has sacrificed so incredibly much and my heart goes out to her and all the others just like her. She is a true hero and I'm incredibly grateful for her. — JAYME HITCHCOCK
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So many praises to so many people that are going above and beyond to help those in need. I want to say thank you to Colin Kaide, MD—an ER Doctor at OSU Wexner Medical Center— who not only keeps us informed, but also courageously takes care of patients. Thank you to High Bank and Watershed Distillery that are putting their normal alcohol distillation process on hold to make necessary hand sanitizers for the community and NOT price gouging us when we purchase. Thank you to the countless delivery drivers on every street providing for those who can't go out to shop or grab their meals. — TERESA HAAS
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Thank you, Katie Kamradt! You are sacrificing so much, including time with your family, your own personal health, and the comfort of your own home, to take care of others. You are a rockstar and the epitome of selflessness! — ARIEL SCHWARTZ
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Thank you to Lindsay Tsai and Adam Ingram for continuing to serve as pharmacists at OSU!!!
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My friend Jennifer Natali has sewn over 900 face masks that she donates to anyone in need in Ohio and all over the country. She is an incredibly dedicated friend, wife, and mother. — KEVIN JAMES
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Thank you to my sister, Katie, who works as a physical therapist in a nursing home. She has been going in day after day to assist her residents without complaint, despite being seven months pregnant with her first child. Her selflessness has always been a shining example for me to follow, and her actions during this epidemic are no different. I am proud, as always, to be her brother. — EVAN MCCOY
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THANK YOU to everyone on the front lines making sure we're safe, healthy, and have everything we need during this difficult time. Grocery store workers, you all are superstars. Medical professionals, we know what a sacrifice it is to walk in to work every day and I can't thank you enough. A special shoutout to nurse Anissa! These times are trying, and I'm comforted to know that patients have you taking care of them. Thank you for everything you do. — ALAINA MORAKIS
These responses have been lightly edited for grammar and space.
— SAMANTHA MINIATO
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#ASSEENINCOLUMBUS It’s difficult for us here at (614) to catch it all. That’s where you come in: while you’re out there capturing the city, you might as well slide some of your best shots our way. We’ll throw a few of ours in the mix, too. There’s plenty to see in Columbus, so there’s no reason not to share.
#AsSeenInColumbus
@abbies.artintheattic
@matthewbradyphotos
@jessbauser
@littlefree614pantry
@dpoh
@cori_oreo
@natnics
@rachaellaurin
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@dosfoodiegirls
@rfmarquardt
@ emmapeugh.studio
@haircomesandy
@jweiner86
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@ melisa.louise
@kittykatriley
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