Westerville Magazine May/June 2021

Baking Bad

Local bakers Emma Zglinicki, Eszter Sanchez and Janine Jones follow their passion Warm Weather Workouts Otterbein Community Garden Historic Farmhouse Renovation www.westervillemagazine.com

Westerville Realtors & Residents 614-915-4588 www.ThePowellBuehlerGroup.com

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Inside

MAY/JUNE 2021

Repair Replacement Maintenance

06 community calendar 08 faces

Honest and Hungry

True Food Kitchen founder Andrew Weil on health, nutrition and life

12 nutrition

18

Living on the Veg of Life

Everything you need to know before going vegetarian

14 fitness

Work Out for Westerville

Warmups and warm weather

16 hometown heroes

Transition by Fire

Westerville police chief’s transition to the top job

Call Us Today!

614-794-1259

www.westinair.com OH LIC #38290

18 Gardening for a Cause

Otterbein contributes to community gardening initiative

20 Legends in the Baking

22

Three local residents pave their own path through at home bakeries

’s yo H ere

ur k

ey

nie Con ski ow Sad

22 Protect Your Pooch

Renew your dog license today

24 living

175 Years and Counting

Historic farmhouse gets revitalizing renovation

26 Luxury Living Real Estate Guide 27 Top Homes Sold in Westerville 28 on the table

28

Right on ’Cue

Grilling Ray Ray’s Hog Pit CEO about barbecue

WHAT’S MY HOME’S VALUE?

30 Bookmarks @westervillemagazine

Read more online at WestervilleMagazine.com www.westervillemagazine.com

On the Cover Emma Zglinicki, Eszter Sanchez and Janine Jones Photo by John Nixon See page 20

May/June 2021 5

2021

SAT FRI THU 4 3 2 11 10 9 8 18 7 17 6 16 5 15 25 14 24 13 23 12 22 21 31 20 30 19 29 28 27 26

WED TUE MON 1 SUN

Dates and events are subject to change.

Check with event organizers before attending.

May/June Pressure wash - soft wash Let Us Help You Make a Good Impression!

• Houses • Decks • Patios • Driveways

Proudly Serving Westerville and Surrounding Communities

Call or Text Today to Schedule a FREE Estimate

Taste of Westerville Update

Taste of Westerville 2021 will take place through May 15 at the following participating restaurants:

Westerville Public Library 126 S. State St. www.westervillelibrary.org

101 Beer Kitchen Antonio’s Pizzeria Asterisk Supper Club Barrel & Boar Westerville Benihana Chicken Salad Chick Fusian Galena Brewing Company Giammarco’s Italian Restaurant Good Vibes Winery Harry Buffalo J. Gilbert’s Wood-Fired Steaks & Seafood Napa Kitchen + Bar Nothing Bundt Cakes Polaris Grill Teriyaki Madness The Two One

May 3 LinkedIn: Job Search

Participants must purchase the Taste of Westerville Trail Guide, available at 99 Commerce Park Dr., Ste. A “We are excited to be presenting Taste of Westerville this year – a COVID culinary experience,” says Chairwoman Alli Redinger with Robin Enterprises. “Patrons will be able to dine at our many Westerville restaurants April 15-May 15 and get tastings or special pricing at each location.

We look forward to providing a safe way for people to get out and try something new, along with visiting their old favorites.

Now, more than ever, is the time to get out and support your favorite local restaurants.”

UNIQUE FINE JEWELRY CUSTOM DESIGN SERVICES ENGAGEMENT RINGS EXPERT REPAIRS 31 N State St. Uptown Westerville

morganstreasure.com/shop

6 May/June 2021

www.westervillechamber.com

We’re looking forward to the new DORA (Designated Outdoor Refreshment Area) in Uptown!

For updates, visit www.shopuptownwesterville.com

6:30-8:30 p.m.

Virtual

May 5 Sitcom Mom Trivia Night 7-8:30 p.m.

Virtual

May 8 Container Gardening Basics 11 a.m.-noon Virtual

May 1 Katie and the RED HOTS

8:30 p.m.

Fenders, 8333 Market Exchange Dr. www.fenderscolumbus.com

May 7, 14 and 21 Westerville Uptown Merchants Association presents Uptown Friday Nights: Music & Art in the Sidewalks In Uptown 6:00pm-8:30 p.m.

Uptown Westerville www.shopuptownwesterville.com

May 8-7 Live Music at Beerhead

10 p.m.

Beerhead Bar & Eatery, 6294 E. Dublin Granville Rd. www.beerheadbar.com

May 9 Nationwide Children’s Hospital Sports Medicine Fun Run and 5K 9-11 a.m.

Westerville Sports Complex, 325 N. Cleveland Ave. www.nationwidechildrens.org

www.westervillemagazine.com

May 9 Mother’s Day May 8 Westerville Garden Club Plant Sale 8 a.m.-4 p.m.

Blendon Masonic Temple, 130 S. State St. www.westervillegardenclub.com

May 15 Spring Household Hazardous Waste Collection 8 a.m.-2 p.m.

Public Service Complex, 350 Park Meadow Rd. www.westerville.org

May 22-Oct. 9 Westerville Saturday Farmers Market 9 a.m.-noon Behind Westerville City Hall, 21 S. State St. www.uptownwestervilleinc.com

May 22 Iron Pony Motorsports Food Truck Day 11 a.m.-4 p.m.

Iron Pony Motorsports, 5436 Westerville Rd. www.ironpony.com

May 28-31 13th Annual Field of Honor Westerville Sports Complex, 325 N. Cleveland Ave. www.healingfield.org

May 28 Opening of Dinosaur Island Columbus Zoo and Aquarium, 4850 W. Powell Rd. www.columbuszoo.org

May 29 Graduation

The Ohio Expo/Celeste Center, 717 E. 17th Ave. www.westerville.k12.oh.us Westerville South High School ceremonies will be held at 10 a.m.

Westerville North High School ceremonies will be held at 2 p.m.

Westerville Central High School ceremonies will be held at 6 p.m.

June 3 COSI reopens

COSI, 333 W. Broad St. www.cosi.org www.westervillemagazine.com

June 4 Reaganomics

8-11 p.m.

Harry Buffalo, 6150 S. Sunbury Rd. www.harrybuffalo.com

June 12 Westerville North Youth Cheer Clinic Noon-3 p.m.

Westerville North High School, 950 County Line Rd. www.westerville.k12.oh.us

June 12-13 Cruising for Clues

Noon-6 p.m.

Uptown Westerville www.shopuptownwesterville.com

June 19 Grace Chapel Car Show

1-6 p.m.

Grace Chapel Community Church, 7798 Big Walnut Rd. www.gracechapel.us

June 19 Avalon Nine Trio at Java Central

MY COUSIN’S COTTAGE

Quality Resale Home Furnishings & Décor

7-9 p.m.

Java Central Café and Roaster, 20 S. State St. www.javacentral.coffee

June 20 Father’s Day June 20 Dr. Tombaugh Dash Family 5K & Fun Run 12:15 p.m.

Westerville Sports Complex, 325 N. Cleveland Ave. www.westervilleeducationfoundation.com

“Good for your wallet, good for the planet!”

Monday – Saturday 11 am – 6 pm 614-899-6110

16 E. College Ave, Westerville OH 43081 www.mycousinscottage.com May/June 2021 7

faces

By Sarah Robinson Photos courtesy of Dr. Andrew Weil

B

Honest and Hungry

True Food Kitchen founder Andrew Weil on health, nutrition and life 8 May/June 2021

etween juice cleanses and celebrity diets, intermittent fasting, and removing gluten, milk or carbs from your diet, it’s hard to know the right way to eat for your health.

Dr. Andrew Weil, co-owner and founder of True Food Kitchen, felt the same way.

The intersection of medicine and nutrition enticed him. From a young age, he was interested in science, biology and anatomy, and quickly determined he could combine these interests in a career in medicine.

“When I was in medical school, I was very struck by the absence of any information about nutrition and, actually, about health in general,” Weil says. “I heard very little about health or healing in my medical studies, so I was just determined to find out for myself, to learn about things that I didn’t get enough information on in medical school.”

After graduating from Harvard Medical School with his medical degree, he began to realize his chosen path, integrative medicine, wasn’t as widely accepted by traditional Western medical practitioners, so he set his sights on the horizon and traveled across the world, seeking out practitioners of other kinds of medicine.

“I learned about Chinese medicine, for example,” he says. “I also traveled widely for a number of years in North and South America, then in Africa and Asia, looking at healing practices and other cultures about foods and things about health. So, it was from several years of travel and meeting people that I’d rather gradually put together my own system.”

Throughout his travels, he learned food is often an integral part of healing in certain cultures, which began to shape his philosophy on food being medicinal.

“That’s very much a part of Chinese medical philosophy,” says Weil. “They really don’t distinguish between foods and medicines. A lot of ingredients in Chinese food are there primarily for their perceived health benefits, as well as for tastes or textures.”

His interest in food and his passion for cooking and growing fresh produce at home coincided.

“I’ve always been a very good home cook. I’m not a chef, but I’m a good home cook,” he says. “Over the years, many people who ate my food said, ‘You ought to open a restaurant.’”

Weil didn’t want to open a restaurant, though. It wasn’t until a friend of his introduced him to a successful restaurateur, Sam Fox, that he began to change his mind. www.westervillemagazine.com

FREE EVENTS: LiveAtWesterwood.org “I suggested to him the idea of a restaurant that would serve delicious food that was also healthy,” says Weil. “(Fox) didn’t get it. He said health food doesn’t sell. I think he thought I meant tofu and sprouts.

So, I invited him and his wife to my home, and I cooked for them.”

As luck would have it, they liked Weil’s food and Fox decided to give it a try despite his initial skepticism. The first True Food Kitchen opened in Phoenix, Arizona, in 2008, and now there are 37 locations across the country – including the newly opened location at Easton Town Center in Westerville’s back yard.

“It was an amazing success. (Fox) could not believe it,” Weil says. “It’s been wonderful to see people eating food of the sort that I liked all my life.”

Some of Weil’s favorite foods and even his own recipes have made the menu, including nutritional yeast which serves as the base for the restaurant’s umami sauce, a twist on the classic BLT subbing bacon out for tempeh, Korean sweet potato noodles and a Tuscan kale salad.

To no surprise, many of Weil’s favorite ingredients and flavors come from his travels.

“I love Japanese food,” he says. “The variety of the ways it’s prepared, I think it’s fantastic. Italy, also, with the quality of produce and ingredients and freshness. So those are my two favorite places.”

Between traveling the world and collaborating with fellow health and nutrition practitioners, Weil has heard just about every piece of health advice out there.

For Weil, one stands out above the rest as particularly impactful.

“It was from a D.O. who was one of my main mentors, Dr. Robert Fulford. And it was about the importance of breath and how to

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May/June 2021 9

breathe properly,” he says. “He’s the one that taught me the 4-7-8 breathing technique.”

Health, nutrition and wellness are all related and often overlap. The 4-7-8 breathing technique, which Weil is credited for making popular in the U.S., is a relaxation method focused on breath.

• To begin, breathe in through your nose for a count of four seconds.

• Then, hold your breath for a count of seven seconds.

• Finally, exhale through your mouth for a count of eight seconds.

• Repeat this for four breath cycles.

• The practitioner of the breathing exercise should be relaxed and calm by the end of this exercise.

Fulford was a pioneer in the field of osteopathic medicine and is a source of immense inspiration for Weil.

“I met him when he was in his 80s,” Weil says. “He (was) the best, most impressive healer that I ever met. His whole treatment was very gentle, hands-on manipulation. He was just a master of cranial therapy, and that technique, it’s fantastic.”

While Fulford serves as a source of inspiration for Weil, Weil is that icon of inspiration for many of today’s students of integrative medicine.

Q&A with Andrew Weil Westerville Magazine: What’s your favorite food?

AW: That’s really hard! I’m tempted to say pizza because I have recently learned how to make really, really good pizza. I’m very picky about what kind of pizza I eat, but that’s one of my favorite foods.

WM: What are your favorite three countries you’ve visited?

AW: I’ve been briefly to Bhutan, and that was wonderful. It just had a great feel to it. The air was clean, the people were happy. I loved being there. And some years ago, this was quite a while ago, I was in Ethiopia, and the culture is just so incredibly rich, so that was another favorite. And then another one is Colombia, where I actually lived for about three years, and I know very well. I love that place.

WM: Do you speak any other languages?

AW: I’m fluent in Spanish. I can speak “restaurant Japanese” (Weil can speak the language well enough to order from a restaurant, but not enough to be conversational). I think if I lived in Japan for a couple of months, I would pick it up. I used to know German, which I studied in high school, and when I was in Germany after that, I was able to speak pretty well. But I haven’t had a chance to practice since.

WM: What are your hobbies?

AW: Gardening is a big one for me, and cooking. And being with my dogs!

Weil says his work with the Andrew Weil Center for Integrative Medicine at the University of Arizona is the success that’s closest to his heart.

“We’ve trained people of all ages and all specialties, and it’s great to see so many people

whose careers have been influenced by this philosophy,” he says. “It just feels wonderful.”

Sarah Robinson is an associate editor.

Feedback welcome at srobinson@cityscenemediagroup.com.

Conta us todcta

y!

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nutrition

By Laura Berger

Living on the Veg of Life Everything you need to know before going vegetarian

L

aura Berger is a Westerville dietitian with a knack for cooking and a passion for helping others reach their own health goals, too. This issue, we asked her questions about diet myths, healthful food choices and mindful lifestyle decisions. We’re hungry for answers and Berger is serving them up hot! Let’s discuss vegetarianism.

Do you encourage a vegetarian diet or lifestyle?

Vegetarianism can mean something different to everyone. Some vegetarians choose to include fish, eggs and/or dairy, or just choose to exclude red meat or pork. Vegans, on the other hand, do not consume any animal foods. Going vegetarian is a personal choice that I support if it is done healthfully.

I think many of the benefits associated with a vegetarian diet come from changing poor eating habits in general, such as fast food, processed meats, deep fried meats or consuming too much animal protein in relation to vegetables and other plant foods. These healthier habits are ones that anyone can adopt.

I generally recommend that if you are consuming meat, aim for unprocessed sources, including organic dairy products, pasture raised eggs, wild caught fish and organic (grass-fed) meats, from local sources if possible. Arguably many of the negative health effects from meat and protein foods come from how the animals were raised, what they were fed, and how those foods were processed and prepared.

One risk of vegetarianism is not adding in enough vegetables, healthy fat or un-

processed plant proteins to replace animal foods, which I see causing intense sugar or carbohydrate cravings. There are also vitamins and minerals of concern that need to be intentionally sought out and included from plant sources every day to prevent deficiencies: iron, B12, zinc, vitamin D, calcium, omega-3 fatty acids and other B vitamins are some of the main ones.

Bottom line: No single eating pattern will fit every individual, and health concerns should be considered prior to adopting any new diet. At the end of the day, the less processed the food in your diet is, the better.

Do vegetarians need meat substitutes like vegan burgers/fake chicken?

The answer here is no. However, there is a definite dietary need for protein. Until recent years, vegetarians and meat eaters

Plant-Based Protien Options

Legumes

Nuts & Seeds

Whole Grains

Other

Lentils; peas; chickpeas; black, kidney and pinto beans

Almonds, walnuts, cashews, macadamia nuts, sunflower and pumpkin seeds

Quinoa, rice, teff, farro, barley and sorghum

Tofu, tempeh, chia seeds, flax seeds, hemp seeds and nutritional yeast

Plant-based protein powders can also be helpful. I recommend one made from pea and/or rice protein with minimal additives or artificial ingredients.

12 May/June 2021

www.westervillemagazine.com

J. E. WIGGINS & Co. INCOME TAX SERVICE

alike ate whole foods to achieve nutrient needs, meaning ingredients were not modified in a lab to achieve a certain flavor, texture or appearance.

Meat substitutes can be helpful for people struggling to find protein sources on a plant-based diet but should not become the only protein source or seen as an overly healthful option. If you look at their ingredients, many are still a highly processed food, often containing modified ingredients, sugar, preservatives, wheat gluten and high amounts of sodium.

Not all meat substitutes are created equal. If you do plan to consume them, check the ingredient list and look for varieties that are made with whole food ingredients. The shorter the list the better.

Berger on burgers: What do you think of meat substitutes like Impossible Burger and Beyond Meat?

Some of these newer meat substitute options are, in my opinion, better quality than what has been available previously and can be a part of a healthy diet. Boca or MorningStar Farm burgers, for example, and some of the other frozen varieties that have been around for years have not progressed much and contain more additives compared to the newer varieties.

Meat substitutes derive their protein from varying sources, some from soy protein as with the Impossible Burger, and others from pea and rice protein as seen in Beyond Meat.

When comparing the two, I would probably choose the Beyond Meat brand due to the use of more whole food ingredients.

Another concern is that many meat substitutes are made with genetically modified soy, which is heavily sprayed with pesticides known to cause other health issues. If someone is going through all the work to improve their health and include more whole foods, I would not recommend including these as a dietary staple. It is best to make your own burger substitute using things like beans, nuts, rice, flaxseed herbs and spices.

What is your favorite plant-based recipe?

My favorite plant-based recipes include complete proteins from whole food sources, and lots of veggies and bright colors. A few years ago, I traveled to Costa Rica where it was beans and rice for almost every meal; I came to enjoy and appreciate the simplicity of the dish. This recipe is a more colorful twist on beans and rice but is easy to make and great for leftovers. www.westervillemagazine.com

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Mexican Stuffed Red Peppers • Six red bell peppers, tops and seeds removed Pepper filling • 1 tbsp. extra virgin olive oil • 1 ½ cups diced onion • 1 medium sweet potato, small diced, skin on • 2 medium zucchini, small diced • 16 oz. jar mild or medium tomato salsa • 6 oz. can tomato paste • 2 cups cooked quinoa, rice or riced cauliflower for low carb option • 2 cans organic black beans, drained and rinsed • 2 cloves minced garlic • ½ bunch fresh cilantro, chopped • Guacamole for garnish Seasonings • ½ tsp. ground cumin • ½ tsp. Himalayan salt • ¼ tsp. pepper • ½ tsp. chili powder (or more to taste)

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Preheat oven to 350 degrees Fahrenheit. Cut and remove tops from red peppers, wash out any seeds. Lightly grease a baking pan with olive oil and roast peppers for 15 minutes, rotating halfway through.

Prepare the filling: While the peppers are roasting, heat olive oil in a large skillet over medium heat. Steam the rice or quinoa in a separate pot or use leftover cooked rice. Chop onion, sweet potato and zucchini according to directions (should all be in small, bite-sized pieces). Add onion to the large skillet and sauté for two to three minutes. Add in sweet potatoes, cover and cook another three to four minutes, stirring occasionally. Add zucchini and cook an additional three minutes until they begin to soften. Stir in the salsa, tomato paste, black beans, garlic, seasoning and cooked rice to evenly incorporate all ingredients. Fold in cilantro.

Putting it all together: Remove roasted peppers from the oven. Evenly divide filling mixture between peppers and stuff the insides. If you have any leftover filling you can save it for leftovers!

Return peppers to oven standing straight up for two to three minutes under the broiler just to brown the tops.

Top with guacamole to serve.

Recipe: www.thegreeneberger.com

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fitness By Yolanda Rooney

Work Out Westerville Warmups and warm weather

W

ith warm weather finally here, we can get out into the fresh air and work out. The best way to ensure you’ll have a successful outdoor sweat session is to plan ahead and know what you’re going to do.

For cardio, determine in advance the length or duration of your walk or run.

You’ll be less likely to cut it short if you’ve identified what you’d like to accomplish ahead of time. If long runs aren’t for you or you prefer to do a workout that targets your entire body, then try this strength training circuit that can be done using only your body weight and a park bench.

High plank, knee to elbow Begin in a high plank position with your palms firmly planted on your mat (or the ground).

Bring your right knee to your right elbow, return to the start position, then bring your left knee to your left elbow, completing the movement on the other side.

Incline push-ups Facing the bench, place your palms on the bench in a high plank position. Bend at your elbows and lower your body down toward the bench, keeping your body in line. Return to the start position. Repeat 15 reps.

Triceps bench dips Bench step-ups Make sure your bench is sturdy and can support your body weight, then firmly plant your foot onto the bench and step up, straightening your top leg. Return to the start position and repeat for 15 reps on each leg.

14 May/June 2021

Place your palms on the bench with your fingers wrapping over the front edge of the bench seat. Plant your feet on the ground and hover your hips.

Your knees can be bent. Bend at your elbows and lower your body down, then rise up and straighten your arms with your shoulders stacked over your elbows and wrist. Repeat 15 reps. www.westervillemagazine.com

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Bending at your knees, drop your hips down and back, keeping your feet firmly planted.

Return to the start position then step your right foot back, coming into a lunge position.

Return back to the start position and repeat this lunge on the other leg. Repeat this threepart exercise completing 15 total reps (or the amount that is appropriate for you).

Once you complete these five exercises, walk or jog a lap around the area in which you are training. Complete three to five rounds of this circuit or do as many rounds as possible for 30 minutes.

This is a balanced circuit that will challenge both your upper and lower body while incorporating bursts of cardiovascular exercise for both heart health and maximizing your caloric burn. This workout is also easy to adjust to make it more or less difficult. Simply swap out the exercises that aren’t right for you or add reps or dumbbells to increase the intensity.

Yolanda Rooney is a certified personal trainer, registered yoga teacher and public speaker.

She developed a group fusion method of training called Tiger Yoga and trains privately at Infinity Fitness in Westerville. www.westervillemagazine.com

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Hometown Heroes

Transition by Fire

Westerville police chief’s transition to the top job

By Brandon Klein

T

wo men who were on opposite sides of the justice system influenced Westerville Police Chief Charles “Cappy” Chandler’s career path.

Before Chandler was born, his father, Randy Chandler, worked as a police officer in Mt. Gilead while his uncle, Gary Chandler, was prosecuted for a homicide involving three trials, the first of which Chandler sat through parts of. His uncle was ultimately acquitted.

“I think that experience kind of helped shape my interest in law enforcement and more,” Chandler says.

Chandler has been in law enforcement for nearly three decades including almost 20 years in Westerville. In addi16 May/June 2021

tion to numerous military honors and law enforcement awards, Chandler is the second vice president of the Ohio Association of Chiefs of Police, a former president of the Franklin County Police Chiefs Association and currently sits on the Education Committee of the Ohio Association of Chiefs of Police and Ohio Criminal Sentencing Commission.

Prior to moving to Westerville, Chandler joined the U.S. Army Reserve when he was 17 years old. He went into basic training between his junior and senior years of high school. While serving in the reserves, he attended Columbus State Community College, where he is now an adjunct facility member in the criminal justice program.

Chandler also serves as an instructor in Columbus State’s Ohio Peace Officer Training Academy.

“Education is important,” he says.

“Our community colleges are important.”

After time spent in the reserves and earning his associates degree, Chandler’s first law enforcement job was in Mt. Gilead at the same department where his father once served. He was sworn in the day after turning 21 in 1994.

Though he never knew his father as a police officer – because by the time he could remember, his father was working for a railroad company – Chandler saw photos of him in uniform throughout Mt. Gilead’s municipal building.

“He took a lot of pride in the fact that I made it my career,” Chandler says.

He worked for Mt. Gilead for about three years and then worked for the city of Marion for another four. When Westerville police began expanding its division in 2000, Chandler applied on the last possible day. Before becoming the city’s police chief, Chandler says he cherished his time as a detective, working with the drug enforcement administration task force for the central Ohio region.

“It’s been a really interesting career and a very rewarding career,” he says.

At the encouragement of his colleagues and mentors, Chandler continued his education in criminal justice administration at Columbia Southern University in Alabama. It was there where he grew interested in becoming a police chief.

In addition, he’s a graduate of several public administration and law enforcement executive programs such as Creating Public Value from the Harvard Kennedy School of Government, the Northwestern School of Police Staff and Command, the Police Executive Leadership College and the Certified Law Enforcement Executive program.

“I don’t think you’re ever too old to learn,” he says.

He became the community’s police chief in August 2019, tackling and weathering several big-ticket items such as the campaign to construct the multimillion-dollar police court facility, working with law enforcement counterparts on security of the Democratic presidential debate, the COVID-19 pandemic, the www.westervillemagazine.com

WHY CERTIFIED PRE-OWNED IS BETTER

civil unrest revolving around the police treatment of Black Americans and the rollout of body cameras.

Chandler is now working to have the police department nationally accredited by the Commission on Accreditation for Law Enforcement Agencies.

“It seems like I got 10 years of experience in a year and a half,” Chandler says.

“It really has been trial by fire.”

During the Democratic presidential debate at Otterbein University in October 2019, Chandler worked with CNN, Columbus police, Otterbein and other community partners – though Secret Service wasn’t involved at that point, he adds – to make the event go off without issue. There were protests, but no arrests related to the debate that week.

Outside of working in an intensive job, Chandler is an avid film lover, particularly quirky and British films such as The Gentlemen and Legend.

He also enjoys watching Western films and other old films his father and grandfather enjoyed watching on television. It was a time, Chandler says, when there were only three or so channels and there wasn’t internet compared with the streaming services available at the touch of a button during the pandemic.

“I think I might be like most people.

I’ve finished Netflix in the past year, the entire thing,” he jokes.

He and his sister, Melissa Shipman, a retired state patrol dispatcher, both invested in screens and projectors to watch films outside in their back yards over the past year. Chandler became particularly close with both of his sisters since their mother died when Chandler was just 24 years old.

Chandler’s other sister, Joey Chandler, works out of state as a journalist and the two share some inside jokes as their professions often interact with each other.

“I’m really in a transition part of my life as far outside of work with getting the chief’s job and both of my kids are young adults,” he says. “Between all that, I’m finding my way and both my sisters are a big part of that.”

Brandon Klein is an editor. Feedback welcome at bklein@cityscenemediagroup.com. www.westervillemagazine.com

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Gardening for a Cause Otterbein contributes to community gardening initiative

By Madeline Malynn

T

he students at Otterbein College have developed green thumbs while gardening for their community.

With its initiative, Planting with a Purpose, Otterbein donates fresh produce to local food pantries. The garden has been a popular part of campus, having begun at the beginning of the decade.

“The garden came about in 2010 and it has been a thriving landscape for education and the alleviation of food insecurity since that time,” says Dr. Melissa Gilbert, associate dean of Otterbein.

The focus of the garden has been entirely one of service and the philanthropic efforts of those involved have not gone unnoticed.

“The purpose from the very beginning has been to be a give back garden,” says Gilbert. “We wanted to make a space for the students to serve and to give back to the community.”

The idea for the garden came about while discussing how to use available land on campus. This garden allows students the opportunity for study, service and aids the community in the process.

“We knew one of our local partners, the food pantry, was having trouble growing produce so we saw this as the

18 May/June 2021

perfect opportunity to intersect both,” says Gilbert.

An impressive array of food grows on the college campus with more than 42 different types of produce. The most abundant vegetables and fruits are zucchini, squash, strawberries, pumpkins and potatoes.

When it comes to logistics, there are three separate student organizations that serve different purposes in the garden.

“The three groups are called Seed, Weed and Bees. Seed focuses on mostly vegetable work, specifically planting and harvesting.

Weed focuses on new strategies for growing and maintaining the garden. Bees focuses on the animals and insects of the garden,” says Gilbert.

All three groups work on specific projects to further the well-being of the garden. Seed comes once a week to do the planting and focuses on food security, and Weed works with Sustainable Westerville.

They work on projects like gutter gardens and build things that make gardening more sustainable and innovative. Bees have made birdhouses, bee houses and butterfly houses.

These groups are important to keeping up with the challenges of the garden.

“The gardening landscape is very fluid, so trying to keep up with the most innovative practices can be a challenge.

We want to grow as much produce as we can and try to be as organic as possible.

Pest control also serves as an obstacle,” says Gilbert.

The hard work of the students is an invaluable part of the effort.

"Most of our students are not farmers or have never worked in gardening before," says Gilbert. "Seeing them plant a seed for the very first time in their lives is what is amazing."

Madeline Malynn is a contributing writer.

Feedback welcome at feedback@cityscenemediagroup.com. www.westervillemagazine.com

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PROTECT YOUR PAL MAKE SURE YOUR DOG IS LICENSED

Licensing your dog helps ensure a lost pet is reunited with its family, and licensing fees help fund the Franklin County Dog Shelter. Any dog older than three months of age:

Must be licensed Must have a rabies vaccination Must have its license renewed each year unless a three-year or lifetime license is purchased

franklincountyauditor.com

www.westervillemagazine.com

The Franklin County Auditor’s office offers online dog licensing services. Get a license, renew a license, update your owner information, and get answers to frequently asked questions at doglicense.franklincountyohio.gov

FOUND A LOST DOG? Call 614-525-3400 to report a found dog — 24 hours a day. All stray or lost dogs within Franklin County are brought to the shelter to be reclaimed by their owners.

May/June 2021 19

Legends in the

Baking

Three local residents pave their own path through at home bakeries

By Rocco Falleti

A

merican chef, author, teacher and TV personality, Julia Child, once said, “Find something you’re passionate about and keep tremendously inter-

ested in it.”

Local bakers Emma Zglinicki of Slinky’s Cakery, Eszter Sanchez of Cookie Creations

by Eszter and Janine Jones of Just Desserts say baking was a pivotal part of growing up and remains – as Child might say – tremendously important in their lives today.

For Zglinicki, Sanchez and Jones, passion comes in the form of a red velvet cake with white chocolate buttercream, a carrot cake cheesecake or dark chocolate peppermint cookies. These women have mastered their craft without a team of baker’s assistants, pastry chefs or restaurant utilities. In fact, their talent comes straight from their own home kitchens. All three started learning to bake at a young age. The best education they could garner was from family members passing down baking knowledge.

Do you have what it bakes to be a pastry chef? Westerville Magazine asks about what it takes to master this sweet career.

Westerville Magazine: What first inspired you to start baking?

Emma Zglinicki: My dad asked for a chocolate cake one year for his birthday.

It’s always super-duper special because his 20 May/June 2021

birthday is on Christmas Eve. We try and make him feel a little more special because he shares it with Christmas. I baked the cake for the first couple of years and every year after, I wanted to improve and make it better. From there, I realized it was fun and became a passion for me.

Eszter Sanchez: I was surrounded by a lot of women who baked, including my mom and grandmas. One of my grandmas was a pastry chef so it was something that was embedded into my childhood.

Janine Jones: I’ve been baking since I was little and come from a family of people who like to bake. My grandma and mom would set me loose in the kitchen and let me do my own thing and have everyone in there be my guinea pigs. It was a lot of cookies, pies and homemade birthday cakes – always from scratch.

WM: Why did you decide to start baking from home?

EZ: I like being my own boss, I’ve worked in bakeries before, but at home, I have more control. It’s all my recipes and it’s nice to do it in the comfort of my own home.

ES: Baking was a new outlet for me, and when I moved to Columbus, it allowed me to stay home with my children, but still have my own business and thing to do. I’m the cookie lady for my friends and they always joked saying I should start a bakery.

JJ: It’s all on my own time and schedule, and just makes it feel so much more personable, too.

WM: How do you continue to learn and evolve your baking?

EZ: I watch a ton of YouTube videos to up my decorating game and practice my skills a lot. Nowadays, there are so many new ways of doing cakes. I love experimenting with new flavors and looking for local products to use whether it’s a spice market or even a honey grower.

ES: Quite frequently, I take online classes to learn new techniques. I always try new things and experiment to see how they turn out on my own, too.

JJ: I am obsessed with doing new things all the time. People will ask me for strange things that I’ve never heard of, like a traditional Italian rum cake, and I’ll do the research and find what they’re looking for.

WM: What useful tips and tricks would you provide to the aspiring baker?

EZ: When I first started, I thought it was more like cooking where you could throw in a dash of this and that and get away with it. I realized it is 100 percent not that and it is so scientific. You need to be super exact with your measurements.

Get a scale instead of cups and spoons to measure out, it makes all the more of a difference.

ES: Patience is everything. It takes a long time to get a hang of the techniques, but you do improve a lot over time. I was very impatient at the beginning with wanting to be there and wanting to make those amazing cookies. I am far from perfect and have a long way to go. www.westervillemagazine.com

Emma Zglinicki, Slinky’s Cakery

Zglinicki comes from a family of bakers and even has previous experience working in professional bakeries. Though she says she’s known for her buttercream cake, Zglinicki has expanded into the gluten-free world as well. Being gluten-free herself, she’s tweaked some of her recipes over the years to expand her tasty cakes to those looking to keep sweets in their lives.

Janine Jones, Just Desserts

From cakes, cupcakes, cookies, pies and candies, Jones dabbles in everything.

Her choice to be an at-home bakery allows Jones to continue to do what she loves and bring her freshly baked cakes to the Westerville community. She is focused on providing recipes from scratch and has recently expanded into custom cakes that involve hand sculpting with modeling chocolates.

Check out a recipe collaboration by Zglinicki, Sanchez and Jones at www.westervillemagazine.com

JJ: Just keep going, put yourself out there, find new stuff. It took me forever, I baked for years for my kids and family.

WM: What are some of the challenges you face with baking?

EZ: Baking with alcohol can be very finicky, say for instance I am baking with a rum for a piña colada cake. It is super tricky to work that in and there’s a lot of trial and error.

ES: I have a strict baking and decorating schedule, so I first make sure I’m only doing this when I know my kids are in school or my little one is napping so they aren’t www.westervillemagazine.com

involved in the baking part. I always keep extras for them so they know that those are the ones they are allowed to touch.

JJ: For me, it is probably time management. And that problem is probably because I hate telling people no. I love to be accommodating and give each client exactly what they want but that takes a lot more time. I am a one woman show.

WM: What is your favorite dessert when someone wants to bake for you?

EZ: If they can do something glutenfree like bread or cookies, because

Eszter Sanchez, Cookie Creations by Eszter

Before Sanchez moved to Columbus with her family and started baking, she had a fiveyear career as a licensed professional mental health counselor working with adults and young adults on the autism spectrum. The creative freedom she has with decorating her cookies brings her the most joy, especially seeing them through the eyes of her children.

“One of the best things about cookies is that they allow for so much personalization, and specifically with kids. My children would look at them when I’m done and would get so excited,” Sanchez says. “Children get so excited about seeing their favorite books and characters coming to life in cookie form.”

chocolate chip cookies that are good and gluten-free are hard to come by for some reason. They’re there, but most times aren’t great tasting.

ES: Cake. I can be great with cookies, but for the life of me, I cannot make a cake.

I am a huge chocolate lover.

JJ: My mom still to this day bakes me a birthday cake every year; she has a traditional three-layer chocolate cake that is delicious.

Rocco Falleti is an associate editor. Feedback welcome at rfalleti@cityscenecolumbus.com.

May/June 2021 21

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www.westervillemagazine.com

I

t’s time to renew your dog license!

Due to COVID-19, Franklin County Auditor Michael Stinziano extended the 2021 deadline to July 1, so there’s still time to register your dog.

But what exactly is a dog license, and why should you get one?

Dog licensing is an important requirement for all dog owners. First off, it is required by law, so owning an unlicensed dog is punishable by fine. A dog license ensures protection on a couple fronts.

By licensing your dog, you are protecting it in the case that it gets loose and is found by someone in the community. It also protects other dogs in the area by making sure dogs are vaccinated and can’t spread diseases to their furry friends.

Thanks to the found dog search feature on the Franklin County Auditor’s website, www.franklincountyauditor.com, it is the best way to ensure that lost pets will be safely returned home.

Owners must license any outdoor or indoor dog older than three months. Licenses must be renewed annually, unless a three-year or permanent dog license is purchased.

All dogs 4 months or older must have a rabies vaccine in order to be licensed.

Dogs older than 1 year must be vaccinated every three years.

In order to stymie the overpopulation of dogs in Franklin County, the auditor’s office offers an $18 annual discount for dogs that are spayed or neutered.

The discount also applies if the dog is younger than 9 months, elderly, diagnosed with a condition, being bred or used for hunting.

Even if an owner chooses a permanent dog license, they must remember to update their address in order to aid the auditor’s office in returning lost dogs home.

Applications for dog licenses can be filled out online or by mail.

So, what does the auditor’s office do with the money from licensing fees? The office invests nearly all the funds into the rescue, care and housing of the community’s lost and stray dogs at the Franklin County Dog Shelter and Adoption Center.

A portion is also donated to The Ohio State University to research animal diseases.

If a lost or stray dog is found, they should be brought to the shelter to be reclaimed by and reunited with their owners.

Sarah Grace Smith is an editorial assistant.

Feedback welcome at feedback@cityscenemediagroup.com. www.westervillemagazine.com

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Deadline: May 31 Email hi-res digital files to westervillemag@gmail.com May/June 2021 23

living

By Mallory Arnold

175 Years and Counting Historic farmhouse gets revitalizing renovation

W

hen Beth and Josh Fenton fell in love with a 175-year-old house, they knew any level of remodeling would demand close attention to maintain its historic integrity.

The Fenton family – Beth, Josh and their three boys – have called Westerville home since 2017 and waited until last year to undertake their renovation. Beginning in October 2020, the project was just finished in May. The house, built in 1841, has so much character from being added on to and restructured by previous owners.

“There are all these little treasures in the house,” Beth Fenton says. “If you built a new house from scratch, for example, you would pick out light fixtures that all matched. But with this house, none of that happened. Some of the light fixtures I never would have picked out but wouldn’t get rid of because they’re so quirky.”

But with such an old house came difficulties when the remodel, headed by

Stellar Construction, began. Older homes often have internal issues that are uncovered during remodeling which is what happened in this case.

“We knew that was a possibility, so we were prepared for that,” she says, “but probably not quite as prepared as we expected we’d need to be.”

Common remodeling roadblocks aside, the process was enjoyable, as Fenton felt she was able to implement her personal style and design into every aspect of the home. She calls her approach traditional with a modern aesthetic.

“Black and white and wood goes really well together,” Fenton says, “and it keeps it pretty simple while allowing a more modern feel.”

One of the most fascinating features of the house is the kitchen fireplace, a centerpiece of the space. It’s would have been used by the original homeowners to cook their dinners. Today, it is used for heat and comfort only.

Kitchen before and after

With the new kitchen came an unexpected issue: The large, modern refrigerator wouldn’t fit, so it was installed in the walk-in pantry, along with some other appliances. While this was originally thought to be a problem, the unique solution actually gave the family more kitchen space.

Fenton’s favorite space, aside from the kitchen, is the nearby sunroom. It’s poised to have the best vantage point in the house, so she can keep an eye on everyone and everything going on from the comfort of a cozy area.

“It’s really sunny and I have a lot of plants, so I like to read and have a cup of coffee there,” Fenton says. “It keeps me in the mix of everything without being smack in the middle of the kitchen.”

24 May/June 2021

www.westervillemagazine.com

COME EXPERIENCE THE DIFFERENCE!

1880s schoolhouse adjacent to the home

Another room of note is Fenton’s personal yoga studio. Not only does she love being able to pop downstairs early in the morning for a workout, but the space is also used by friends and family.

“We do family yoga. I have three boys and we do meditation and wind downs,” Fenton says. “My friends come over with their kids and we do parent-child yoga classes.”

While Josh isn’t a yogi, Fenton does try to get him in the studio once or twice a week.

And while it seems everything in the house is perfectly in place, the remodel isn’t finished just yet. There’s still one more significant piece remaining, currently untouched but with so much potential.

Detached from the house is a one-room schoolhouse from the late 1800s.

“It’s really darling,” Fenton says. “It has a wood burning stove and beautiful hardwood floors. We haven’t touched it. I have no idea what we’ll do with it.”

But based on the work and creativity put into the rest of the home, it’s certain the Fentons will do a good job preserving the history of this little piece of Westerville.

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May/June 2021 25

Luxury Living

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6492 Wesley Way 2 beds, 3 baths $541,000 Sold on 3/10/2021

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5845 Highland Hills Dr. 4 beds, 3.5 baths $539,000 Sold on 3/30/2021

5814 Elise Ln. 3 beds, 2.5 baths $659,000 Sold on 3/16/2021

7849 Milford Ave. 4 beds, 2.5 baths $507,078 Sold on 3/29/2021

6024 Medallion Dr. 4 beds, 3.5 baths $645,000 Sold on 3/18/2021

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8433 Russett Ct. 4 beds, 3.5 baths $631,000 Sold on 3/3/2021 5516 Salem St. 4 beds, 2.5 baths $630,000 Sold on 2/25/2021

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2021 27

on the table

By Mallory Arnold

Right on ’Cue Grilling Ray Ray’s Hog Pit CEO about barbecue

I

t’s cookout season! As you scrub your grill, light up the charcoal and start dreaming of delicious sides, you might ask, “What makes barbecue so dang good?”

Bill Glover, executive chef and CEO of Westerville’s Ray Ray’s Hog Pit, knows his way around a grill. One Ray Ray’s saying is, “Barbecue is easy to find. Real barbecue isn’t.” To Glover, real barbecue, first and foremost, takes patience.

“Good barbecue cannot be rushed – we allow our food to cook low and slow for hours,” Glover says. “The amount of time proper barbecue takes to cook can be a deterrent to some people cooking at home, though.”

“There are significant style differences and techniques,” he adds. “What a pit boss in Texas does with his or her brisket is entirely different than what they do in the Carolinas, but it’s still barbecue.”

Ray Ray’s takes inspiration from different regions and has created its own Ohio-style barbecue that differs from anywhere else.

But any kind of barbecue, whether it’s from Ohio or Texas, needs to have a good rub and sauce. Rubs are dry spice blends that can be used for seasoning before and/ or after the food is cooked. Sauces, on the other hand, are often applied after the smoking process.

“Barbecue purists believe putting sauce on barbecue is to cover up poorly smoked meat,” Glover says.

Homemade barbecue rub and seasoning • ¼ cup packed brown sugar • ¼ cup paprika • 1 tbsp. salt • 1 tbsp. pepper • 1 tbsp. chili powder • 2 tsp. garlic powder • 2 tsp. onion powder • 1 tsp. mustard powder • ½ tsp. cayenne pepper 28 May/June 2021

“Barbecue purists believe putting sauce on barbecue is to cover up poorly smoked meat.”

Stir together until all ingredients are combined.

Recipe from the kitchen of letsdishrecipes.

Once you’ve settled on a rub and/or sauce, choose your heat: charcoal, propane or wood. Glover prefers the latter.

“Wood is the best answer,” he first asserts. “Charcoal is (also) my preference, as it adds flavor to the food and can get really hot if you want the stronger heat. The ease of use of propane is understandable, but to me, the time and effort using charcoal and wood is far superior to any gas grill.”

Plus, when it comes to controlling the smokiness of the meat, the wood www.westervillemagazine.com

NOW OPEN!

variety can dramatically change the taste of your barbecue.

“Fruit woods are often used for poultry, where a richer white oak or mesquite is often used for beef brisket,” Glover says.

“Hickory is fantastic for pork, where alder is ideal for fish as it is a lighter smoke for the delicate fish flavors.”

The amount of time meat is exposed to smoke can affect the final flavor as well. Glover says less time will have a less smokey outcome, but too much smoke can dry meat out.

“A common method is to smoke the food item for half the amount of the cooking time,” he says. “Then pull the item and wrap it in butcher paper for the remaining time left on the (grill) can help regulate how much smoke contact someone would want on their item.”

But, of course, barbecue could be grilled, smoked or cooked to perfection and it still wouldn’t be true barbecue without a classic side.

“When I think of barbecue sides, I also reflect on the many styles and regions,” Glover says. “Braised greens, baked beans, slaw, mac and cheese, and corn bread are going to be found everywhere, but again, style will shift based on the region. How each person finds the perfect side is a personal choice, so, when well-made, many items work really well.”

Glover encourages people at home to get to know their cooking equipment and have a go at barbecuing. He says that, like barbecue of every region, all tools are different. By getting to know yours, you take the first step to perfectly preparing your next barbecue.

We’re Better Together Comforts of home for them. Peace of mind for you.

First-class care from us.

The Gables of Westerville provides a home that is happy, comfortable and, most importantly, prioritizes safety and peace of mind. We have designed our new Independent Living, Assisted Living and Memory Care community to provide first-class accommodations, services and medical care, personalized to each individual’s needs.

Truly, this is a real home – where meals are enjoyed, memories are made, and friendships are cultivated. Families can rest assured that their loved ones are in a place where people matter most.

Schedule your Virtual Tour! Call (614) 918-0050 or email us at info@gablesofwesterville.com **Lunch is on us during or after your Virtual Tour.**

Mallory Arnold is an editor. Feedback welcome at marnold@cityscenemediagroup.com.

www.westervillemagazine.com

May/June 2021 29

bookmarks

For online library resources such as ebooks, digital magazines, kids activities and more, visit www.westervillelibrary.org

From the Westerville Public Library

Recommended Reads

Every Night is Pizza Night

Camila the Baking Star

Scrumptious Life of Azaleah Lane

By J. Kenji LópezAlt (picture book)

By Alicia Salazar (reader)

Pipo knows that pizza is the best food in the world!

What is the point of eating anything else? Pipo’s parents convince her to prove her best food theory by trying cuisine from around their neighborhood.

Camila enters a baking competition to win a trip to Europe! Camila and her Papa are supposed to work together, but Camila is sure she can do everything herself.

By Nikki Shannon Smith (first chapter)

Recommended Reads

Get Noticed!

Contact Carrie today for special first-time advertising rates!

Carrie Thimmes 614.572.1243 cthimmes@cityscenecolumbus.com 30 May/June 2021

from Annamarie Carlson, Youth Services Librarian

Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal

By Mark Bittman A panoramic telling of how food has played a role in human history from slavery to famine and everywhere in between. Bittman highlights those in the food industry who are working toward positive change.

Azaleah can’t wait to make cookies to surprise her parents, but the cookies end up tasting gross!

Azaleah is sure she followed the recipe.

Can she solve the cookie mystery before her parents get home?

A Place at the Table

By Saadia Faruqi and Laura Shovan (juvenile fiction) Sara doesn’t like her new school or her mom’s south Asian cooking club.

Elizabeth is excited to cook. Maybe a new recipe will make her mom smile again. But Elizabeth needs a cooking partner, and Sara is her only option.

from Mindy Bilyeu, Adult Services Librarian

Miss Cecily’s Recipes for Exceptional Ladies

By Vicky Zimmerman On the eve of her 40th birthday, Kate begins volunteering at the Lauderdale Home for Exceptional Ladies. There she meets Cecily Finn, 97 years young.

Cecily’s prescription: the 1957 cookbook Thought for Food.

Pie Camp: The Skills You Need to Make Any Pie You Want

By Kate McDermott From the author of The Art of the Pie, McDermott takes pie making up a notch covering techniques from braiding crust to mixing and matching crusts and fillings. Includes bonus recipes for homemade ice cream and pie-lets.

The Growing Season: How I Built a New Life – and Saved an American Farm

By Sarah Frey At the age of 15, Sarah began her own produce delivery business in an old pick-up.

Fast forward to today and discover how one teenager’s dream turned into a booming business and nicknamed her “America’s Pumpkin Queen.”

The Westerville Public Library

126 S. State St. • Phone: 614-882-7277 • www.westervillelibrary.org Mon.-Sat. 9 a.m.-6 p.m. www.westervillemagazine.com

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