Suburban Life 03/17/21

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SUBURBAN LIFE Your Community Press newspaper serving Deer Park, Kenwood, Madeira, Sycamore Township and other Northeast Cincinnati neighborhoods

WEDNESDAY, MARCH 17, 2021 | BECAUSE COMMUNITY MATTERS | PART OF THE USA TODAY NETWORK

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Teens off er free online tutoring for students in need Madeline Mitchell Cincinnati Enquirer USA TODAY NETWORK

Turner Farms Chef Michael Edington prepares food for pickup orders in Indian Hill. Turner farms offers lunch and dinner takeout every Tuesday through Friday with a menu that changes every month. PHOTOS BY PHIL DIDION/THE ENQUIRER

How COVID-19 might permanently change the restaurant world Keith Pandolfi | Cincinnati Enquirer | USA TODAY NETWORK

This story is part of an Enquirer series focusing on how life has changed – and will continue to change – because of the pandemic. It’s dinnertime at Turner Farm in Indian Hill and Casey Santi is running orders out to soil-and-rock salt-splashed cars as they arrive to pick up transportable feasts of roasted chickens, Guinness-braised beef stew and root-vegetable salads. It’s warm outside; a recent February snowfall is melting away, leaving the long and winding road to the farm’s takeout kitchen looking like mud season in Vermont. The meals being served here were prepared by Michael Eddington, former executive chef at Muse, in Mt. Lookout, in a teaching kitchen the farm shut down last March as it shifted its focus from teaching people to feeding people. The response to that pivot has been overwhelming. So overwhelming that Santi, who aside from running orders works as the farm’s marketing and communications manager, says they’re thinking of making the pivot permanent. She said the farm’s executive director, Robert Edmiston, decided it was important to keep feeding the community throughout the pandemic Not just the toney community where the farm is located, mind you, but the community in general. “We’re getting a lot of gratitude from our customers because this gives them a reason to get in their cars and drive to an actual farm to pick up food,” said Santi. Indeed, arriving here can feel like an enormous exhale at a time when so many people are dealing with the everyday stresses of working at home, teaching at home, and simply living at home. It’s also

Kerry Favia’s fourth-grader, Matteo, throws a fi t if she tries to sit down and read with him, she says. But ever since Matteo’s weekly tutoring sessions with a local high school athlete, her son has turned into an A/B student. “Because he’s set up with another football player, and that other football player has shown him that it’s OK to be an athlete and to be smart, I think he’s more willing to do the work,” Favia says. Matteo, who attends Forest Hills School District’s Sherwood ElemenTutor Teens was tary, was launched March 31. paired with a PROVIDED/ERIN FINN Tutor Teen, one of more than 80 local teenagers volunteering their time to tutor Cincinnati area students. The organization is run by Seven Hills School sophomore Erin Finn and her brother Aidan, a senior at St. Xavier High School. The idea for Tutor Teens was sparked last spring while Erin tutored her younger cousin over FaceTime. “You know, this kind of works,” Erin said she thought at the time. She and Aidan rounded up some friends, created a logo and a website and got to work. Their eff orts landed them in Forbes’ magazines 8 Under 18: The Young Trailblazers Stepping Up During The Pandemic in May. The siblings say the company has doubled in volunteers since then.

Free, virtual tutoring for the COVID-19 era

just another example of how the pandemic has changed our ideas of what “going out to dinner” can mean. And how many pivots like these will remain permanent for restaurants. A year into the pandemic, Greater Cincinnati’s restaurant industry has pivoted, swerved, sweat, and, miraculously – knock on wood – survived. That’s not to say there haven’t been losses, but not nearly as many as some feared. At least so far. During the past 12 months, Cincinnati chef David Falk, owner of Boca, Sotto, and Nada, introduced a meal kit service via the “virtual restaurant” he calls

Erin and Aidan say there are now Tutor Teens from 14 local high schools tutoring students in more than 70 local schools. Together, the teenagers put in more than 1,300 tutoring hours as of March 1. The program has always been virtual and always free, Aidan said. The Finn siblings plan to keep it that way. “Something that I think both of us have discovered is just how much teens are willing to do this,” Erin said. “No one gets paid in this program and though some get service hours, a lot of our teens are doing this just because they enjoy tutoring and they want to help.” Tutor Teens offi cially launched on March 31, just after schools shut down across the region due to the coronavi-

See RESTAURANTS, Page 2A

See TUTORS, Page 10A

Turner Farms' Casey Santi brings takeout orders out to hungry patrons. Turner farms offers lunch and dinner takeout every Tuesday through Friday with a menu that changes every month.

YOUR HEALTH with Dr. Owens

With the COVID-19 vaccine, good things come to those who don’t wait www.interactforhealth.org

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