(614) January 2022

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JANUARY 2022 (614) MAGAZINE

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BIG PICTURE Do you have a sweet tooth? Little Ladies Soft Serve is dishing out some of the top sundaes around.

TO READ MORE GO TO (Pg. 46) PHOTO BY LEONARDO CARRIZO

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CONTENTS

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C O V E R PA C K A G E COLUMBUS' MOST INTERESTING PEOPLE

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SERVICE INDUSTRY STARS 19 MAKERS SPACE: OHIO HD

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HOW ABOUT THOSE APPLES?

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LUCKY DOGS

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TREAT YOUR HEART OUT

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NEW YEARS NEWS

ON THE COVER:

Created by Emma Quinn Contributing photographers: Leonardo Carrizo, Sarah Pfeifer, Maddie Schroeder, James DeCamp, Jen Brown

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Opening Volley PUBLISHER Wayne T. Lewis CHIEF EXECUTIVE OFFICER Lindsay Press

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

EDITOR-IN-CHIEF Jack McLaughlin

NEW YEAR, NEW ISSUE OF (614) Somehow or another, we made it to 2022, Columbus.

While January always means a new year, what it also means here at (614) Magazine is the release of our annual Interview Issue. And this year, we’ve changed things up just a bit.

Instead of us simply compiling the biggest local names available, we’re bringing you interviews with impactful residents who–although you might not be familiar with all of them from the jump–have the most compelling stories we could find.

So welcome to the 2022 Interview Issue, and say hello to the most interesting people in Columbus.

From an internationally-recognized Muay Thai trainer who learned the sport in the back of a Columbus restaurant (Hope Vitellas), to a pair of residents who launched one of the most popular true crime podcasts in the world out of their Columbus garage (True Crime Garage), our cover section is full of stories you won’t be able to put down.

Other interviews include the iconic artist behind Dirty Frank’s and Hoof Hearted Brewing (Thom Lessner), a Columbus Minister who doubles as an urban farmer (Minister Aaron Hopkins), a local beekeeper who cultivates honey and raises hive queens for a living (Dave Noble), the man behind the first Black-owned craft brewery in Central Ohio (Sizzle Perry), a lawyer turned refugee resettlement group director (Angie Plummer), and an entrepreneur who created the very first hot sauce for coffee, right here in Columbus (Lauren D’Souza).

And speaking of interesting, our January issue takes a look at Ohio HD, a Gahanna-based production company and rental studio that boasts some of the most advanced video equipment in the entire world.

COPY EDITOR Allison Grimes

The Columbus area has also recently welcomed a handful of exciting new food and drink options, and we’ve made sure to provide coverage of them.

This includes Seek No Further Cidery in Granville, the first-ever brick and mortar storefront from Little Ladies Soft Serve, and a brand-new Dirty Frank’s location situated inside Hollywood Casino Columbus.

There’s plenty more food where that came from, too, as we’re introducing a fun new tweak on our Star Chefs section, which has been renamed Service Industry Stars to accommodate both standout chefs and mixologists here in Columbus. We take a look at the people behind some of your favorite restaurants in the city–including Ampersand, Asterisk, Lindey’s, The Pit BBQ Grille, and Watershed Kitchen & Bar–to see how it’s done.

And since it’s a whole new year, we’ve put together a list of everything new and exciting that’s worth checking out in 2022, from new pizzerias and craft breweries, to a new Metro Park and even Marvel Superheros.

We’ve got a clean slate, Columbus, so let’s make the most of it.

CONTRIBUTING PHOTOGRAPHERS Leonardo Carrizo, Jen Brown, Maddie Schroeder, James DeCamp, Allison Grimes, Sarah Pfeifer CONTRIBUTING WRITERS Jack McLaughlin, Melinda Green,

Jaelani Turner-Williams, Melissa Braithwaite, Jim Fischer Laura Hennigan, Mallory Arnold CREATIVE DESIGNERS Emma Quinn, Willem Kern, Bryce Patterson VIDEO PRODUCER / EDITOR Austin Black MARKETING MANAGER Justynne Pride MARKETING COORDINATOR Julia Attanasio ADVERTISING DIRECTOR Meggin Weimerskirch SENIOR ACCOUNT EXECUTIVE Nikki Harris Mindy Wilhite BRAND MANAGER, 614 LAGER Lizzy Saunders OFFICE MANAGER Janae Brown Questions about advertising?

Scan here!

!

Created by

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

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ON the WEB

� S TA F F P I C K S

Our staff picks

Do you check your news and entertainment updates on 614now.com? You should.

Every day we’re posting Columbus’s top news, entertainment, and sports stories from throughout Central Ohio. Check out all the Columbus news online, including the new ones below at 614now.com and suscribe to our daily email!

And just like that, Columbus, it’s 2022. In honor of the new year, we’ve asked our staff what they hope to accomplish this year. From learning to handstand to international travel, here’s what they said.

To finally got some espresso beans in the office.

— Lindsay Press, CEO

Take my Grandma back to her hometown, Zamora, in Mexico!

→ Columbus selfie museum opens massive second location Offering a variety of different themed rooms and props for visitors to take immersive photos of themselves...a second—and significantly larger—museum was opened in the Polaris area. Read more about it by scanning the QR code.

— Nikki Harris, Senior Account Executive

Go to the gym for longer than two weeks before taking a three month break...

— Justynne Pride, Marketing Director

To get better and better at cooking, and get into making my own homemade breads.

— Emma Quinn, Creative Designer

→ Longtime resident launching new brewery and restaurant in Dublin area

Learn how to do a handstand.

Bill Schirmer has lived in Dublin since 1991, and has homebrewed his own beer for nearly three decades as well. Now, he’s bringing a new craft brewery and restaurant to the Dublin area.

— Lizzy Saunders, Brand Manager, (614) Lager

For Bryce and I to launch our podcast...

— Willem Kern, Creative Designer

Look for us on the charts^

— Bryce Patterson, Creative Designer

Curate and produce my first event!

— Janae Brown, Office Manager

→ After he was stolen from Columbus Humane, special-needs kitten Jimmy has been returned safe and sound We can breathe a collective sigh of relief, Columbus: Jimmy the kitten has been returned to Columbus Humane.

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#AsSeenInColumbus

@rebeccatienphotography

@grandviewmercantile

@themarket.iv

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@aerophlixmedia

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NEW Tasting Columbus That aren’t many pizzerias more engrained into the Columbus food scene than Massey’s. The iconic spot, known for its thin, Columbus-style pies baked directly on an oven hearth, opened their first Grandview storefront in 1949. The rest, as the Central Ohio pizza lover says, is history.

This episode of “Tasting Columbus” takes a behindthe-scenes look inside Massey’s Gahanna location, so you can see how some of the city’s favorite pies are made for yourself. ↓

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SPECIAL ADVERTISING SECTION

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

↑ Lindey's, Rotisserie Chicken

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SPECIAL ADVERTISING SECTION

Megan Ada, Joshua Cook

By Melissa Braithwaite / Photos by James D DeCamp

Ampersand Supper Club is the latest concept from award-winning local restaurateur Megan Ada (Asterisk Supper Club, Sunny Street Cafe Westerville) and Executive Chef Joshua Cook, who are taking Columbus ramen by storm.

Ampersand’s best-selling Tonkotsu Ramen features rich pork bone broth (slowcooked for 30 hours), braised pork chashu, local mushrooms, crispy broccolini, pickled ginger, nori and black garlic oil.

Ada frequently hears from diners who are blown away by their egg rolls as well. “A lot of love is put into our pork: searing, braising, charring,” she said.

“There’s not a lot of filler like cabbage. Our egg rolls are filled with delicious, juicy, fatty pork.”

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Stop in for Ampersand’s famous $14 lunch special, with choice of an appetizer and a ramen or rice bowl. Dinner features noodle and rice bowls, as well as small plates like pork buns and vegetable gyoza, with a full slate of interesting cocktails on the side.

Ampersand is also home to one of the coolest tables in the entire Short North, the Tatami Room, which can be reserved and provides a chic, non-traditional Japanese dining space.

To see a menu, visit ampersandsupperclub.com

SPECIAL ADVERTISING SECTION

↑ Ampersand Asian Supper Club’s Steamed buns with Chashu pork, Achara slaw, sesame chili mayo and scallions

↑ Ampersand Asian Supper Club’s Vegetable Gyoza with kimchi, micro cilantro, chili strands and sweet chili-ginger dipping sauce

↑ Ampersand Asian Supper Club, outer facade

↑ Ampersand Asian Supper Club’s Tonkostu with rich pork bone broth, broccolini, shoe egg, beni shoji, pork chaser, nori, local mushroom and black garlic oil

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SPECIAL ADVERTISING SECTION

Steve Riska

By Melissa Braithwaite / Photos by James D DeCamp

With deliberately mismatched glasses, plates and more—many of which were donated by real patrons as relics of their grandparents—the quirky-chic Westerville spot Asterisk Supper Club is the perfect backdrop for a magical evening drink. Or a few.

Lauded Bar Manager Steven Riska, whose drinks were voted the fan favorite at this year’s (614) Holiday Cocktail Contest, oversees all bar service at the visuallycaptivating spot.

From the thoughtful menu to the stocked floor-to-ceiling bookshelves, elegant fixtures and the quirky touches, it’s clear that every detail was poured over with love.

Owner Mega Ada noted her mother designed the space, which is known for its ambiance. “Her goal was to make it a place you will never forget,” Ada says.

“And she certainly succeeded.”

Learn more at asterisksupperclub.com

So belly up to Asterisk’s gorgeous 1890 Brunswick bar–that was featured in Western films in its previous life–and enjoy a classic cocktail or a handcrafted specialty cocktail, such as a Blushing Blonde, Transcontinental, or Have a Bite.

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SPECIAL ADVERTISING SECTION ↓ Asterisk Supper Club’s, Have a Bite

↓ Asterisk Supper Club’s, Trans Continental

↓ Asterisk Supper Club’s, Trans Continental

↓ Asterisk Supper Club’s, Blushing Blonde

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SPECIAL ADVERTISING SECTION

Elliot Cunniff

By Laura Hennigan / Photos by Allison Grimes

The long-standing German Village eatery Lindey’s is excited to announce a new addition to their team: Culinary Director Elliot Cunniff. Hailing from New York, Cunniff brings his vast experience, which includes stints with renowned chefs Daniel Boulud and David Burke.

After opening restaurants and hotels all over the country, from Dever to Dallas, Cunniff has landed at the iconic German Village institution.

Specializing in the refined, modern American cuisine Lindey’s is known for, Cunniff’s repertoire runs deep and features a special blend of talents that keep him (and his team) sharp and steady. He easily jumps from barista to bartender, leader to coach, then back to chef.

“I have a lot of respect for the history and tradition of Lindey’s,” Cunniff shared.

“I’m looking forward to collaborating with the team, building on what is already in place, and pushing the envelope a little bit.”

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Signature Dishes Tagliatelle: house made butternut tagliatelle with crimini mushrooms, butternut squash, swiss chard and brown butter Rotisserie Chicken: herb roasted half chicken served with buttermilk chive mashed potatoes and broccolini.

Tartare: ahi tuna, ginger ponzu, avocado, garlic, chive and rice chips Drinks: Yoshimi Dreams and the Irish coffee To see a menu, visit www.lindeys.com

SPECIAL ADVERTISING SECTION

↑ Tartare

↑ Tagliatelle

↑ Rotisserie Chicken

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SPECIAL ADVERTISING SECTION

The Pit BBQ Grille

By Jack McLaughlin / Photos provided by the PIT BBQ Grille

Have you ever wanted to combine your love for the Buckeyes with your love for some quality barbecue? If so, we’ve got just the place for you: The Pit BBQ Grille.

Launched by a group of friends—Bryant Browning, Chimdi Chekwa, Mike Johnson and D’Andre Martin—two of whom (Browning and Chekwa) are former OSU and NFL players, The Pit BBQ Grille aims to bring the barbecue cuisine you know and love, with a Cleveland-style twist.

As Browning, Johnson and Martin all grew up together in northeast Ohio, their eatery offers some of the classics they ate, such as the Polish Boy (All Beef Polish Sausage topped with Fresh-cut Fries, Pit Slaw and w/ Pit Sauce), rib tips, brisket and more. The Pit also offers interesting new takes on the style with items like their Pit Bowl (your choice of meat served on a brioche bun with Mildred's Mac and Cheese, Pit Slaw, and Pit Sauce).

Chewka, who hails from Louisiana, adds his own unique Southern flair to the dishes as well, making a pit stop at The Pit an experience you just can’t find anywhere else.

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Signature Dishes Bryant's Pick - The Polish Boy: All Beef Polish Sausage topped with Fresh-cut Fries, Pit Slaw and w/ Pit Sauce Chimdi's Pick - The Pit Bowl: Choice of meat, on brioche bun, Mildred's Mac and Cheese, Coleslaw and Pit sauce Mike's Pick - The Pit Fries: Fresh cut fries topped with choice of meat, cheddar cheese and Pit Sauce.

D'Andre's Pick - Pit BBQ Grille Sides: Carmen's Candied Yams, Cornbread, CeCe's greens, Mildred's Mac and Cheese, Pit slaw and Big Baby Baked Beans.

To learn more, visit www.thepitcolumbus.com

SPECIAL ADVERTISING SECTION ↓ Polish Boy

↓ Pit BBQ Grille sides

↑ The Pit Fries

↑ The Pit Bowl

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SPECIAL ADVERTISING SECTION

Aaron Mercier, Matty Howes

By Jack McLaughlin / Photos by James D DeCamp

Signature Dishes

Watershed Kitchen + Bar is establishing a new era. While longtime Executive Chef Jack Moore has left to follow his entrepreneurial dream, he passed down the reins to protégé Aaron Mercier, who has taken over duties as top chef. Matty Howes now serves as Executive Sous Chef.

Broccolini: Swainway mushrooms, front axle spring onions, black bean sauce and rice tots

The popular Grandview-area eatery, which you may also know for its distillery, aims to elevate and redefine honest Midwestern food, reflecting the diverse talents of both its team and the community it’s part of. Watershed crafts a dynamic menu that changes alongside the seasons as well.

Their story, which you’re invited to become a part of, begins with award-winning distilled spirits, and ends with a redefined dining experience.

Smoked and Stuffed Squash: Gluten-free and vegan for our acquired palates consisting of beet & quinoa stuffing, beluga lentils and butternut salad Braised Short Rib: Robuchon potatoes, pea puree, tallow-glazed carrots, finished with pea tendrils Bourcino Cheesecake: Coupled with candied walnuts, banana chips and finished with a Bourcino chocolate sauce To see a menu, visit www.watersheddistillery.com/kitchenandbar

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SPECIAL ADVERTISING SECTION

↓ Braised Short Rib

↑ Tagliatelle

↑ Smoked and Stuffed Squash

↑ Bourcino Cheesecake

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How one local production company boasts the same skills— and the same tools—as the best Hollywood studios

By Jim Fischer Photos by Sarah Pfeifer

n 2001, Scott Handel bought a camera.

In 2021, he bought a virtual production wall, one of approximately 100 in the entire world. So it’s safe to say the local video production pro has expanded his capabilities in the past 20 years.

Out of an unassuming former Wonder Bread store just southwest of downtown Gahanna, Handel runs Ohio HD, a production house,

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studio and massive equipment rental operation that makes high-end video content for corporate clients, the medical community, television, visual and performing artists and more.

On the day Handel showed me around the space, his team was working on a commercial for Donato’s, specifically a new menu item which may or may not yet be available at the time this story is published. →

↓ One of the cameras used in studio

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into the final ing sho g a t St

“People are amazed at what we can do in Columbus. They’re used to having to go to New York, Chicago, Los Angeles, never expecting to have the availability of the tools and the professionals to use them here,” Handel said, adding that Ohio HD has done work for ScottsMiracleGro, Nationwide, Honda and the Columbus Blue Jackets as well.

That’s not to say that Ohio HD’s clientele is limited to the Columbus area, but Handel finds it especially rewarding to give local clients highend production value without them having to go out of town to get it.

For example, their virtual production wall is one of only about 30 nationwide, maybe one of only 100 in the world, Handel estimated.

Handel began dabbling in video production when he was a high school student in Newark. He also worked in video and radio throughout his time at Ohio University, eventually ending up employed at a studio in Lancaster.

He struck out on his own doing freelance work in 2001, working from his garage, working his way up ever since.

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THAT THAT CAMERA CAMERA II BOUGHT BOUGHT IN IN 2001 2001 — — SOMEHOW SOMEHOW IT IT BECAME BECAME THIS. THIS. Ohio HD has been at its current location, just southwest of downtown Gahanna, for roughly eight years, currently housing 14 staffers and connections to a host of freelancers.

Handel recently purchased a space in Louisville, Kentucky and hopes to begin working in that market soon as well “That camera I bought in 2001

— somehow it became this,” Handel

said.

He admits he feels like the old dog in an ever-changing business, but finds that even his staffers in their 30s have “back in the day” stories, given the way the tech is progressing.

“Content has changed, too,” Handel added. “When I started, it was pretty much TV or VHS tapes.

Now, there are a host of uses and outlets for video."

And despite having the industry’s latest tools, the success of Ohio HD is due to its people, according to Handel.

“These people want to learn, they want to solve problems and they want to create,” he said. “Everybody has their strengths, something that got them into this in the first place. But so much of what we do is cross-disciplinary.

Everybody communicates and works together.”♦ To learn more, visit ohiohdvideo.com

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W O those

T

H

AB OU New Granville cidery offers a crash course on apples and a deep-dive into the wonderful world of craft cider

By Jaelani Turner-Williams Photos by Maddie Schroeder

While studying abroad for a summer in London, cider became the apple of Seek-No-Further Cidery owner Trent Beers’ eye.

“That was my first time experiencing different kinds of ciders that [weren’t] just totally sweet. It was on my radar that there was a more dryer option that existed, it just wasn’t popular [in the U.S.],” Beers said.

Years down the road, after he stumbled upon the location that would become the second-ever craft cidery in Central Ohio—a rustic white barn in downtown Granville—he knew his love for those dry European ciders had found a home.

“When [the Seek-No-Further Cidery] property was available, it just hit me that the barn would be perfect for a cidery. I didn’t have cidermaking experience, but I fell in love with the concept for that location.”→

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↓ Cider served up alongside branded mug

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Completely hands-on in the origins of Seek-No-Further Cidery— which is named after a heritage variety of apple used in cider—Beers worked to transform the 1,500 square foot space into a one-stop shop for all things cider, and the business officially opened this past summer.

With a quaint, 200 year old cottage in front of the cidery that doubles as an Airbnb, Seek-NoFurther Cidery is housed in a charming white barn with a courtyard in its center.

“The overall vibe is that of exploring and camping. Everything from our decor to the building itself that’s reminiscent of a New Englandstyle,” Beers said.

And speaking of New England, Beers linked up with friend and Vermont-based cider maker Garrett Huber, who also served as a consultant for Seek-No-Further. →

↓ The exterior of the Seek-No-Further barn

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↑ Merch and displays inside the cidery

"

THE OVERALL VIBE IS THAT OF

exploring &

camping "

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↑ Looking into the Seek-No-Further bar and seating area

Huber’s guidance mainly took place over the phone and through Zoom, but it gave Beers enough motivation to to search for essential apples in order to concoct incomparable ciders.

“The main things you need for a good dry cider are bitter acid, tannins and sugar for your alcohol. A lot of the heirloom apples–or what they call like bitter apples–that grow in England, the Northeast and some of the Northwest have those qualities,” Beers said, who noted the Granville artisans also incorporate local apples into their cider.

The flagship dry cider of SeekNo-Further Cidery is known as

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Golden Road, made up of Golden Russett, Wickson Crab and Dabinett apples from a small orchard in Turner, Maine. On tap for a limited time, the cidery will also be offering Peach Pipedream, a semi-dry cider using a blend that’s heavy on Winesap apples, and later back-sweetened with Branstool peaches from Utica, Ohio.

“Our most popular right now is a hot mulled cider, so we're taking local cider and we’re mulling that with cinnamon, allspice cloves and we’re serving it in these really cool animal-like camp mugs,” Beers said. “Another popular drink is a cocktail called The Old Orchard–we

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basically cut up local apples and let it soak in Maker's Mark and then we use that to make an old fashioned.”

Offering appetizing delights from Black Radish Creamery and Granville Bread Company, Seek-NoFurther provides more than a place to drink and be merry as well.

“We really wanted to make it a place for gathering, and we've had people describe it as ‘a true pub experience.’ It’s really a casual laidback experience,” Beers said.

He also wants the new cidery to be a place where patrons can truly immerse themselves in the world of cider, and maybe even learn a thing or two along the way.

"

I WANT THEM TO LEAVE FEELING LIKE THEY

escaped FOR A LITTLE BIT " ...

“I like for [guests] to leave with learning something new about cider, maybe doing a tasting flight and learning the difference between a dry, a semi dry and sweet cider and what apples make those up,” Beers said. “I want them to leave feeling like they escaped for a little bit and were able to relax–that feeling of exploration.” ♦ To learn more, visit seenofurthercider.com

↑ Patrons gather and enjoy cider

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Dirty Frank’s Hot Dog Palace goes all-in on a flashy new location inside Hollywood Casino Columbus

By Laura Hennigan / Photos by Leonardo Carrizo

Creative hot dog offerings from Dirty Frank's ↓

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Interior of the new Hollywood Casino location ↓

dirty franks

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No one should gamble on an empty stomach, and now you can score delicious dogs while simultaneously spinning the roulette wheel.

Dirty Frank’s is betting on a win with their new location inside the Hollywood Casino Columbus, located at 200 Georgesville Rd. “The casino contacted us over the summer about a potential partnership,” said owner Miriam Ailabouni. “They saw how well received Mikey’s [Late Night Slice, a recent addition] was, so they wanted to bring in another local concept.”

The Dirty Frank’s team has worked closely with the casino to maintain the food, branding, and decor that guests of the downtown palace know and love. You’ll find flashy neon light-posts, a curving, serpentine bar and order counter, as well as iconic pop art from Thom Lessner, the artist behind much of the work at the eatery’s original location. His new pieces include tributes to Hall and Oates, Tina Turner, and Queen, along with the signature Dirty Frank’s moustached mascot.

The restaurant’s famous menu items carry over as well. Beef or veggie dogs are served on a poppyseed bun and topped with a wide array of choices, from ketchup and mustard to coney sauce, crushed Fritos, and even kimchi. A side of topped tots or hand-cut fries will help fuel your way across the floor as well.

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Miriam Ailabouni, owner of Dirty Frank's ↓

Ailabouni shared, “After closing the Broad Street location a few years ago, we’re glad to be back on the west side of town. We weren’t necessarily looking to open inside a casino, but it’s worked out really well.”

The new restaurant is the latest, but largest, in a flurry of expansions as Dirty Frank's continues to grow throughout Columbus. You can now find Dirty Frank’s stands at the new Crew stadium and Ohio Stadium, along with a mobile food truck that travels all over town.

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Their charitable arm, Dogs for a Cause, will also be included at the casino location. “It’s the same idea we have downtown, but Dogs for a Cause here will focus on supporting west side nonprofits,” Ailabouni said. “We want people to know that we are staying true to our roots; we plan to stay engaged with the community and give back.”

So grab your chips and your appetite, because— as one of Lessner’s characters can be seen saying at the new location—"in this game, we’re all wieners."♦ To learn more, visit dirtyfranks.com

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After securing their firstever storefront, Little Ladies Soft Serve offers big ice cream flavors.

By Bella Czajkowski Photos by Leonardo Carrizo

Four summers ago, the Chambers family ventured to Michigan to pick up a former postal service vehicle they had purchased online — planning to DIY convert it into an ice cream truck.

The family went on to launch Little Ladies Soft Serve with the converted truck in 2018, establishing a menu full of personal touches and building up a loyal customer base. Throughout challenges and triumphs of running their business — including opening up their first ever brick-and-mortar store in November — the Chambers have maintained a familyfirst mentality.→

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↓ Lydia Chambers, co-owner of Little Ladies Soft Serve

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"WE HAVE

SOME JUST REALLY LOYAL FANS AND PEOPLE WHO REALLY BECOME

"

...

“We have some just really loyal fans and people who really become friends in different parts of the city,” Lydia Chambers said. “That’s been huge and encouraging. And life-giving.”

The name Little Ladies Soft Serve was originally inspired by Lydia and Will Chambers’ two daughters. The family now has three little girls — aged two, five and nine — who are each the namesake of a different ice cream sundae on the shop’s menu.→

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↓ Drizzling on the final touches to the Lola sundae

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↓ Little Ladies featured merchandise

Lydia Chambers said the family decided to open up their Westerville storefront, located at 673 Worthington Rd., after the demands of running the truck — storing everything at their home, no less — grew unsustainable. The truck was out and about around Columbus five or six days a week, each morning and afternoon.

“I just felt like we can only do this for so many years. Where we’re putting all of the pressure to make money on the truck itself,” Chambers said.

She added that Little Ladies Soft Serve’s business exploded throughout the pandemic, as people felt relatively comfortable being served ice cream outside where the risk of COVID-19 transmission was lower.

Once they settled on opening a store to meet demand and lessen reliance on the truck, the Chambers began looking for a suitable location in the summer of

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2020. At one point in January 2021, they actually gave up on their search, deciding transforming an empty space into an ice cream shop would require too much upfront investment.

Then, unexpectedly, they found a location near Polaris that had previously been a Simply Rolled Ice Cream shop — reigniting their interest in launching a brick and mortar storefront. Lydia Chambers said the shop, which was already built to accommodate an ice cream business, felt like a gift.→

↑ The Dorothy sundae

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“It felt really kind of beautiful,” Lydia Chambers said. “How we gave up this idea, let it go, but then it came back to us.”

Now, the Chambers family is setting their sights on learning to successfully run the shop and truck in tandem. Still, their focus remains on their family and ensuring that any growth the business undergoes is, first and foremost, sustainable for the five of them.

“I think with everything we do, our first consideration is our family. Us and our girls, and the toll that it’s going to take on us. We’re kind of very plotting and methodical,” Lydia Chambers said.

“If it doesn’t make sense for our family, then it won’t make sense for us.”♦

FELT "ITREALLY KIND OF

HOW WE GAVE UP THIS IDEA, LET IT GO, BUT THEN IT CAME BACK TO US.

"

↑ Trio of sundaes, including he Ruby, Lola, and Dorothy

To check out a menu, visit littleladiessoftserve.com

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THE MOST INTERESTING PEOPLE IN COLUMBUS.

By Jack McLaughlin

An internationally-respected Muay Thai trainer. A local foundation director leading the charge to resettle Afghan refugees. The Columbus bee whisperer.

These are just a few of the fascinating individuals calling our fine city home. And in our cover section this month, you’ll get to meet them and many more.

While many of our regular readers already know that January serves as our annual Interview Issue, we’ve tweaked the form just a bit to keep things, well, interesting.

And while it’s great to hear from the biggest names available, sometimes, they end up as just that: a name. More often than not, the more compelling stories, the more compelling people, are the ones you have to do a bit of digging to find.

In addition to the individuals we’ve already listed, you can expect to learn about a wildly popular, and local, true crime podcast, the man behind the first Black-owned brewery in Central Ohio, a minister turned urban farmer, the iconic Columbus-born artist behind Dirty Frank’s and Hoof Hearted Brewing, and the most unique hot sauce entrepreneur you’ll ever meet.

So welcome to the 2022 Interview Issue; welcome to the most interesting people in Columbus.→

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After learning Muay Thai in the back room of a restaurant, Hope Vitellas has the international fighting circuit in a headlock.

By Melinda Green / Photos by Leonardo Carrizo

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↓ Hope Vitellas, Muay Thai instructor

For Muay Thai instructor Hope Vitellas, even defeat seems to be an opportunity.

As a 19-year-old student, Vitellas loved Thai food and spent countless hours at Thai Village on Goodale Avenue, studying and eating, eventually even developing a rapport with the owner, Lek. “He became like a father figure,” she recalled. “I think he wanted to extend something personal and see if I liked it.” He asked if she wanted to learn Muay Thai. She didn’t even know what it was.→ 614NOW.COM

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↓ Hope Vitellas watches on while instructing

He sent Vitellas home with some videotapes (after all, it was 1991). “I was like ‘Eh, okay, I’m up for whatever,’” she recalled. “It was new, it was novel, and I think a lot had to do with me wanting to do martial arts all my life. I don’t know what he wanted from me, but he didn’t sign up to be Mr. Miyagi.”

But when there wasn’t anything going on at the eatery, Lek would hang a heavy bag. Vitellas began learning, slowly.

One of the restaurant’s servers also trained in that banquet hall and invited her to spar. “I didn’t even know what that meant,” she said.

When they met at OSU’s Larkins Hall, “Basically, he does a flying knee in the first five seconds, and I’m flat on the ground,” she recalled. “I felt like I passed out, and when I woke up, he was standing over me.”

“After that point, I thought, ‘It is ON!’ I really wanted to learn.”

Lek continued to teach her, but he kept his teachings close to the vest. “I would ask all these questions, and no answers, no answers.”

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So Vitellas, full of hubris, took the logical next step for a novice fighter: she entered herself in an international tournament.

“I thought I was the baddest motherfucker ever come to be. I’m like 19, 20 years old, and as I’m seeing these teams… I’ve never even owned gloves. I don’t know how to wrap my hands. I don’t own the proper shorts, a mouthpiece, anything! I thought ‘Oh God, I might be in over my head,’ but I was ignorant enough not to know if I really was.”

She ran to Galyan’s, bought equipment, and called Lek from a pay phone. “It was a Saturday night; his restaurant was packed. He comes running in [to the venue], pulling his tie down at me. Then he says ‘All right. Let’s do it.’”

The fight, Vitellas says, was “horrible.” After that, though, Lek started taking her seriously and answering her questions. The next year, she returned with a vengeance, not only dominating her fight but earning the trophy for Fighter of the Night.

She continued to win, and then, in 2001, she fought in the world championships as part of the U.S. team.

In 2004, she began teaching friends in her garage. After a few months, business was booming, until the city alerted her that she couldn’t operate at her residence. Now, Short North Muay Thai is in Grandview.

This past year, she took eight fighters to the national Muay Thai tournament. Six won their brackets and brought home belts—a tremendous accomplishment.

↑ Hope Vitellas, concludes a training session

↓ Winning belts on display

" [MUAY THAI] IS A WAY OF LIVING THROUGH THE HEART AND LIVING THROUGH THIS ART...

"

Like Lek, she is protective of fighting, and treats it like an art form. Aware of its preciousness, she shares more as students and relationships grow. “[Muay Thai] is a way of living through the heart and living through this art,” she said. “Everyone is welcome.”

So even more than her defeats, that may be the greatest opportunity of all.

To sign up for a class of your own, visit shortnorthmuaythai.com

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How one wildlysuccessful Columbus podcast serves as both true crime storyteller and cold case advocate.

By Jack McLaughlin Photos by Sarah Pfeifer

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↓ Nic Edwards and The Captain, True Crime Garage podcasters

They found her body in the lake, caught in the windswept and unforgiving waters of Lake Eerie.

And after more than four decades, police still don’t know her name.

This is the story Nic Edwards tells me, after sliding an identikit sketch of the missing woman in front of me, while we’re tucked into an offset booth in the corner of an underlit, North Columbus bar.

And if anyone that evening mistook him for an off-duty detective—toting a small zip-up briefcase filled with police sketches and case documents—they probably wouldn’t have been the first to do so.

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Alongside his co-host (who simply goes by The Captain for anonymity) the pair make up the local and ineffably popular—averaging over one million downloads each week—podcast True Crime Garage. And while they’ve won over an international audience due to their combination of approachability, story-telling talent, and a sprinkle of humor when needed, the duo is stepping beyond the role of traditional podcast hosts, serving as both entertainment for the masses, but also advocates for the voiceless.

As its name suggests, True Crime Garage started in Edwards’ Columbusarea garage. And at first, the project was more of an excuse to socialize than a serious attempt to hit it big.

“We were pretty hardcore podcast listeners before a lot of people knew what they were. With [The Captain] moving back from Indiana, we really just recorded the first few episodes to see if we could do it,” Edwards said.

But it wouldn’t stay that way for long, as less than 30 episodes later, True Crime Garage rocketed up the download charts.

The only thing was, Edwards and The Captain had no idea.

“We knew people were listening, but we really had no clue how many,” The Captain Said. “One day, our hosting website crashed. It was right after we had paid for another month. I spent about 24 hours trying to fix the problem, and then we learned it was due to all the traffic we were getting. That week, we were something like a top 30 podcast in the world.”

Another early episode that contributed to True Crime Garage’s meteoric rise was the case of OSU student Brian Schafer, who vanished after leaving the Ugly Tuna Saloona on an April night in 2006.

The podcast often covers other local and Ohio-based cases as well, and for the duo, the reality of each disappearance or death becomes stark and unavoidable when they take place in the same city.

"

THERE’S A RESPONSIBILITY THAT WE HAVE NOW, TO HELP IF WE CAN...

"

↑ The Captain cheers his brew

“The Brian Schafer case sticks with me. When the podcast was just taking off, [my band] was playing music across the street from where he was last seen,” he said. “As I was playing, I remember staring at the Ugly Tuna, and I would just think: ‘It all happened right there.’”

Through the years, though, the duo’s motivations have quietly shifted. They stopped being satisfied by simply telling stories about cases: now, they’re trying to help them get solved, too.

The pair are currently involved with The Porchlight Project, a nonprofit that aims to fund DNA testing for Ohio cold cases. The aforementioned sketches and documents Edwards brought with him to our interview—and the ones he often carries with him day-to-day—are related to Porchlight cases.

The Captain and Nic Edwards →

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↑ Nic Edwards at the bar

They’ve also begun using the podcast to galvanize support for and interest in other cases that have either run cold or were never reported on.

One of these, the case of 15 yearold Columbus teen Tony Muncy—whose body was found in Delaware County after he went missing from the York Plaza Movie Theatre in 1983—was covered on the podcast in the summer of 2016.

Less than four years later in April of 2020 (although they refuse to take any credit for the breakthrough), the case was solved after nearly four decades.

“There’s a responsibility that we have now, to help if we can,” The Captain said. “Because there are so many cases, whether it’s because they happened a long time ago or because they weren’t reported on, that need that kind of attention and exposure.”

The disappearance of Cleveland’s 27 year-old Paige Coffey, covered in an episode released just last month, is one of those cases.

“I’m picturing Trinettea Williamson [mother of Paige], and shce’s fucking heartbroken; her daughter’s been gone for two years and we don’t know what happened. Nobody does,” Edwards said. “A lot of stories, like this one, they disappear if people don’t tell them.

We’re trying to make sure that doesn’t happen.

To listen for yourself, visit truecrimegarage.com

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↓ Anothony "Sizzle" Perry, Owner of Crafted Culture

Meet the man, and the rollercoaster story, behind Central Ohio’s first Blackowned craft brewery.

By Melinda Green/Photos by Maddie Schroeder

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Anthony “Sizzle” Perry is a lifelong entrepreneur. “My grandfather bought me an ice cream truck when I was nine years old,” he said. “That was my summer job. I learned to count money. I learned inventory management. I learned about contracts, business licensing.”

At Gahanna Lincoln High School, he sold gum. Later, he co-owned a landscape business and tax preparation franchises. “I’ve always been the guy who wanted to make some money,” he admitted.

He’s also a single dad whose five children live with him.

He originally intended to open a craft beer/restaurant hybrid, and then, two days before Christmas 2019, he was denied the grant that would make it possible. ”I remember walking down my street in Worthington, crying, because I didn’t have anything left. I thought to myself, I can’t continue to go up and down like this in front of my kids. I’m done. →

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"

WE OPENED OUR DOORS WITH THE PLATFORM OF EQUITY AND INCLUSION FOR EVERYBODY."

↑ Anothony "Sizzle" Perry, cheers with one of his brews

“But one of my brothers was like, ‘No, you’re not! Shut up!’”

And his brother was right. One week later, Perry was sitting in a building in Gahanna, discussing a lease for the building that would become Crafted Culture, the first Black-owner brewery in Central Ohio.

Of course there were obstacles, such as grants to minority-owned businesses that have yet to be disbursed. “It was like a Bo Jackson running play: ‘You’re! not! stopping! us!’ That’s exactly how we felt.

“We opened our doors with the platform of equity and inclusion for everybody. We decided to die on the hill that we would only highlight Black-, minority-, and local-owned brands,” he continued. “We’ll be the megaphone

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for anybody who doesn’t have a voice within this industry.”

To that end, Perry and company can constantly be seen in Crafted Culture merch with the brewery’s catchphrase plastered across it. “Be(er) the change,” they read.

Many other Black-owned breweries across the country don’t have a brickand-mortar presence, so Crafted Culture is a special space. “We’re not just beer,” Perry said. “Our brand is unique.

“A lot of times, this feels like my grandmother’s house, where if enough people show up, it’s basically a cookout.

Turn the music up. Let’s have a party.

We’ve become this intersection for beer and Black culture.

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“We have the chance to be that space for so many people who have walked into a place and thought ‘I’m the only one like me here.’”

Perry’s grandmother also comes into play during the brewery process as well, he noted. “My nana, her desserts were crazy. A lot of our more decadent beers draw inspiration from desserts she made.”

In their first ten months of operation, Crafted Culture’s measured economic impact on the minority sector of Columbus was over $2.5 million, he said.

But he’s not afraid to admit that he’s made mistakes, either. “I maintain that I’m ‘ignorance on fire’ at all times,” he said, laughing. “But whatever happens, it’s gonna take the shape that it needs to take.

“But I probably won’t live to see Crafted Culture be a success in my own terms, because it’s not a success until it feeds several generations.”

For now, though, he’s ahead of the game. “We always say ‘impact over incentive.’ We want to make a difference everywhere we go. If we don’t get rich making a difference, that’s fine—but if we can, let’s do that too!”

To learn more about Sizzle’s brewery, visit craftedculturebrew.com

↓ Merch available in the brewery

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↓Minister Aaron Hopkins, Founder of South Side Family Farms

How minister turned urban farmer Aaron Hopkins is reconnecting the city’s South Side with agriculture.→

By Jaelani Turner-Williams Photos by James DeCamp

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South Side Family Farms founder, Minister Aaron K. Hopkins, is a man of faith, but he’s a man of many other hats as well.

As President of South Side Community Action Network and AtLarge Religious and Social Services Commissioner for the Columbus South Side Area Commission, Hopkins is focused on establishing communal relationships. A resident of the city’s South Side for 30 years, his efforts in the neighborhood have helped create South Side Family Farms, a project that not only unites his community, but provides urban-grown food boxes to Columbus as well.

“It’s like that village concept of teaching people to feed themselves– if you can teach people to feed themselves, you can teach them to sustain themselves,” he said.

A former demolition laborer, Hopkins discovered during the pandemic that his great-great grandfather was a turkey farmer. Through an Ohio Ecological Food and Farm Association course as a beginning farmer, he learned about land stewardship and no-till methods that reconnected him with his agricultural lineage.

It was when he noticed that the city was working to tear down blighted

houses, transforming them into empty lots, that Hopkins decided to put his knowledge into action.

Rather than allow the lots to become overgrown, Hopkins and fellow community organizers rid them of nuisance vegetation, creating urban farms instead. And now with three locations–two on Wilson Avenue and one in Johnstown–the South Side Family Farms team wants neighboring residents to collaborate through food cultivation and create new career avenues in farming that they probably hadn’t considered before.

“The thing about having South Side pride–we’ve got a really broad vision for the work we’re doing. We have a focus on strengthening our community through agriculture,” Hopkins said. “We grow and we do allow the community to grow with us…We call South Side Family Farms ‘learning places’ [where] we do a lot of educating communities.”

In the same way that Hopkins discovered his own agricultural roots, part of the education he mentioned is geared toward reconnecting other South Side residents with their own.

“One thing that’s hindering our community is there is a stigma amongst African-Americans about [farming] being enslavement. Although we

↓ Minister Aaron Hopkins tends to the garden

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"

YOU HAVE TO DO SOME PREPARATION TO PLANT THE SEED AND NURTURE THE GROUND. WE’RE JUST TRYING TO INSPIRE OTHERS TO PUT THEIR HAND ON THE PLOW.

"

recognize the unfortunate history of Africans that were brought to this country and enslaved, they were brought here because of their ability to produce,” he said. “I was really inspired to connect youth to their heritage, for them to understand most families that migrated North that they have a base in agriculture and a heritage that’s associated with the land. This is something that isn’t taught in our urban schools.”

Looking to develop 4-H clubs to further teach students about sustainable agriculture, South Side Family Farms has recently created their own take on community supported agriculture as well. The farms have begun offering a produce package program where recipients can pay $25 weekly for a box of urban-grown produce that the organization will deliver.

And with the help of one hometown, family-owned company, there are also plans for a local farmstand where produce package program boxes will be given out.

↑ Minister Aaron Hopkins harvests a beet

“The Grote family of Donatos [is] donating the land behind the original Donatos Pizza that sits on Thurman Avenue, and they actually used to live right where we’re putting our farmstand,” Hopkins said. “We’re going to be distributing produce boxes and doing our packaging,” Hopkins said.

Hopkins encourages the next generation of farmers, urban or otherwise, to have organic and sustainable practices for growth in the community and with farmland. But this, like South Side Family Farms itself, he said, requires a little faith.

“Faith is very much a principle that has guided me and gotten me to this level.

You’ve gotta invest the seed if you’re anticipating any type of harvest,” he said. “You have to do some preparation to plant the seed and nurture the ground.

We’re just trying to inspire others to put their hand on the plow.” ♦ To learn more, visit southsidefamilyfarms.com

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From Dirty Frank’s to Hoof Hearted, this Columbus native son has turned his outsider art into a household name.

By Jim Fischer / Photos by Jen Brown Art by Thom Lessner

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Beer and art go together like lifelong friends.

At least they do at Hoof Hearted Brewing. That’s why co-founder Trevor Williams tapped Philadelphia-based outsider artist Thom Lessner, a friend since they attended elementary school in Upper Arlington, to create the visual branding for the brewery.

Despite having made art and worked in artistic spaces, Lessner said he initially didn’t see it as a professional transaction.→

←Thom Lessner Photo Courtesy of Lessner

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“I was like, ‘Of course I’ll give you art (to use for the brewery),’” Lessner said by phone from Philly, his home now. “I didn’t really see it as anything in particular.”

About a decade later and Lessner, now formally Art Director for the central Ohio brewer, said he’s extremely proud of the work he’s done for Hoof Hearted and, while he said it’s not the same as a body of work he might have made at one point in time for a gallery show, the can designs, logos and other work he’s created that defines the brewery’s visual vibe “feels like making art to me,” he said. He added that helping to build the brand gives him a sense of being “part of something bigger than just my name in an art gallery.”

Because that’s something the selftaught artist has experience with too. Like many artists, Lessner spent a lot of time drawing, sketching and doodling when he was young. He said he began to take it seriously in high school at Upper Arlington and Fort Hayes Metropolitan Education Center, contributing to a

friend’s skateboarding zine and other “fun stuff in my community.”

But when some of his friends opted for art school, Lessner chose not to join them.

“I didn’t really understand the idea of art school,” he said. “I maybe could have progressed faster than I did but I’m happy with the way it worked out. I did everything slow and steady.”

Lessner moved to San Francisco, where he hung out with some friends who did graffiti (“I never did it but I liked the idea of it,” Lessner said). But he kept drawing, inspired by skateboarding graphics, punk rock record covers and Eightball Comics.

He relocated to Philadelphia in the late 90s, connecting with some like-minded artists at a local gallery and finding himself drawn to making caricatures, often of famous people.

“I was working at a pizza shop and doing a lot of drawing,” Lessner recalled.

“It was a great life but there were times I would have this moment of ‘What the hell am I doing?’”

↑ Framed art by Thom Lessner

"IT FEELS LIKE

THE MOST AUTHENTIC THING. WE’RE ALL DOING WHAT WE LIKE, DOING IT LIKE WE WERE STILL KIDS BUT IN A GROWNUP WAY.

"

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↓ Thom Lessner's work for Hoof Hearted's coffee line, and beer cans

↑ Thom Lessner's icon skateboard art

After getting married, he took a job as an art handler for a museum, an effort to have a “real job” but still work in art.

Eventually, his grade school buddy Trevor Williams called with an offer to do some design work for his nascent craft brewery.

“It feels like the most authentic thing.

We’re all doing what we like, doing it like we were still kids but in a grown-up way,” Lessner said.

Other brands have sought Lessner out for his outsider flair, including skateboard companies, musicians and Columbus’ own Dirty Frank’s Hot Dog Palace.

He does most of his work from Philadelphia, but he gets back to his hometown when he can, often for Hoof Hearted events and festivals.

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How a former lawyer is now the face of the city’s largest refugee resettlement group.

By Jack McLaughlin Photos by Sarah Pfeifer

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Former attorney Angie Plummer has heard the lawyer jokes before. Try one on her, though, and it’s not going to stick.

Why, you ask? While she worked for years as an attorney for the state of Ohio, Plummer eventually jettisoned a career in law for something much more difficult, but—in her mind—much more rewarding, and more pressing.

Plummer currently serves as the Director of Community Refugee and Immigration Services, referred to more commonly as CRIS. The group has been helping resettle refugees from around the globe for decades, and her involvement with CRIS goes all the way back to the late 90s, when she found herself in a comfortable, but ultimately unfulfilling, position.

“In my state job I worked with people I liked; it was a good job, but it left me feeling empty in a way that’s hard to explain,” Plummer said.

So after reading a newspaper story about another lawyer volunteering for CRIS, Plummer decided on a whim to do the same.

Soon enough, she was cutting back on hours at her state job and volunteering more and more at CRIS. Then, in 2003 after one of the organization’s founders stepped down, she took on the role of director herself.

“One day I was seeing a woman who needed chemotherapy, but was reluctant to do so until her daughter could come [to the US]. And I realized I had the ability to make that happen,” she said.

While the role gives Plummer a renewed sense of purpose and direction, it’s far from easy, and even less straightforward, as she often finds herself juggling the emotional weight of relocating families.

“I think it’s kind of impossible to do this work and compartmentalize. But I would never want to block everything out even if I could, not totally,” she said. “The intensity of those emotions makes me feel alive; that’s what keeps me going when I’m tired.”

" THE

INTENSITY OF THOSE EMOTIONS MAKES ME FEEL ALIVE; THAT’S WHAT KEEPS ME GOING WHEN I’M TIRED.

"

And lately at least, Plummer has had good reason to be tired. After the fall of Kabul, CRIS has seen a huge influx of Afghani refugees, and on massively expedited timelines.

But busy is usually how she likes things. Plummer is most in her element when she’s working with people face to face: real people with real lives, some of whom are facing massive hurdles. And because of this, the learning at CRIS doesn’t only go one way. It’s through the people she helps on a daily basis that Plummer is able to learn for herself, and about herself, as well.

“Not to say I don’t still have my own shallow issues, because we all do, but it helps me remember day to day that if I don’t like my shoes, or my clothes, it’s not the end of the world,” she said. “It helps me learn how fortunate so many of us really are.”

To learn more, visit crisohio.org

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' This Columbus entrepreneur lept from a cushy corporate job to become an innovative hot sauce boss.

By Mallory Arnold Photos by Sarah Pfeifer

↑ Lauren D'Souza, Founder of Ujjo

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" I FEEL SO

INCREDIBLY FULFILLED BECAUSE SOMETHING I MADE IS OUT THERE IN THE WORLD...

"

↑ Lauren D'Souza shows her product

For Lauren D’Souza, hot sauce isn’t a condiment; it’s simply part of her life.

“Growing up, I watched my father throw it on everything,” she said. “I was always sneaking little dabs of Tabasco sauce, even when I was little. It’s something that’s in my blood at this point.”

“I keep it in my bag,” she admitted.

“And throw it on my food at restaurants!

People usually are curious to try it, too.”

So it should go without saying that when a friend dared her to try hot sauce in her coffee in 2020, she went for it.

“And it was what you’d expect. It was not great,” she said.

However, the gears in her head began working overdrive that morning.

D’Souza researched if there were any hot sauce products on the market that could be added into coffee and found a small corner of the internet where people preferred Tabasco in their morning brews

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and teas. She then scoured grocery stores across the TriState collecting different hot sauces to mix and concocted her own recipe.

10 months and 93 iterations later, D’Souza finally had one light roast and one dark roast hot sauce (for coffee) and a new company she named Ujjo. Last summer, she set up a Kickstarter campaign hoping to raise a total of $5,000. She did that in just four hours, and the money kept coming in.

D’Souza quickly realized the demand for Ujjo was much larger than she anticipated, and she immediately had her hands full with filling orders and creating more product. Meanwhile, she was still working full-time at RedBull as the brand marketing executive for Ohio, West Virginia and the Western part of Pennsylvania.

In September, D’Souza made the

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difficult decision to quit her full-time job and pursue her passion.

“My RedBull team was so supportive in what I wanted to do,” she said. “I loved my job, but I also love the thrill and autonomy of entrepreneurship. So I went for it.”

Today, Ujjo is gaining traction and succeeding more each month. D’Souza is on track to replace her previous annual salary this year. While she knows she made the right decision to leave her comfortable full-time job, at the time, D’Souza said it was terrifying.

“It was scary going out without a safety net,” she said. “I found out that I had to be more financially careful than I had been in the days I was pulling a steady paycheck, but at the end of the day, that fulfillment of getting to connect with customers and do what I love makes it so worth it.”

Relishing in her success now, it would be easy to forget the trials and tribulations D’Souza endured in the beginning, but she remembers all too well.

“I feel like it’s easy for me to sit back and tell others, ‘You should just go for it!’”

She said. “I mean, the reality of it is that there’s a lot of privilege and support that enabled me to do this. I know there’s a lot of people who don’t have that luxury.”

D’Souza advises wanna-be entrepreneurs to pursue their passions honestly, especially if they have a full-time job.

“Talk with people around you, especially your employer,” she said. “Let them know you want to do something that’s fulfilling this extra outlet for you.

Don’t jump too recklessly, but give it your all.”

In the end, it’s worth all the failed recipe attempts, the late-night planning, the balancing act — because D’Souza loves what she does.

“I feel so incredibly fulfilled because something I made is out there in the world,” she said. “And for a creative person, what better feeling is there?”

To learn more, go to Ujjo.com

↓ Ujjo hot sauce

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From educator to honey farmer, catch the buzz on the city’s most unique bee whisperer.→

By Jack McLaughlin Photos by Sarah Pfeifer

↑ Dave Noble holds up some of his bees

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The smoke pools around his face; his outstretched fingers.

When it clears enough to see, the hundreds, if not thousands, of insects take shape: Dave Noble’s entire hand is covered in a pulsing mass of bees.

But for Noble, an experienced beekeeper, bee educator, and now a bee entrepreneur, this is simply all in a day’s work.

“I have a very good relationship with my bees; I rarely get stung,” he said. “Do they recognize me? No, probably not. I believe that bees are the best teachers though; if you know how to listen, they'll show you how to act around them.”

For the imposing six and a half foot tall beekeeper—whose massive frame belies the patience and quiet care he practices with each individual insect— the love of beekeeping has been with him for decades, buried under the skin like a spent stinger.

“It started when I was a student at OSU; I had originally intended to study plant pathology, which dovetails a lot with beekeeping,” Noble said. “Then when I was exposed to Ohio State’s Honeybee Research Lab and my mentor Sue Cobey, things just kind of took off.”

And it was through Cobey that Noble began to not just learn about bees, but to teach others about them as well, something he continues to this day by offering a wide range of beekeeping classes at the Columbus Garden School.

Today, Noble also owns and operates the pandemic-born business Red Beard Bees. This means he’s around the insects constantly, housing roughly 65 hives across several properties. He even keeps a number of hives at his personal home in New Albany “I look forward to my work with the bees, to spending time with them. Having so many of them here at home now does not mean that I have unwittingly thrown my work-life balance out of whack,” he said. “Quite the opposite really. It has helped me to integrate my work and my life. It may sound corny, but the bees

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"I HAVE A

VERY GOOD RELATIONSHIP WITH MY BEES; I RARELY GET STUNG...

"

↑ Dave Noble reaches into the honeycomb of bees

have helped me to realize what my life’s work is.”

While honey, as you might expect, is a significant source of income for Red Beard Bees, Noble dips into other more unique markets as well.

One of those markets is selling queens.

“Queen bees will mate with as many as 30 drones in the first 12 days of their lives; it’s all about genetic diversity. I sell fully mated queens for $40,” Noble

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said, noting that a queen—unlike many bees which live for only weeks—can sometimes survive for more than five years.

“My goal is to eventually make selling queens as big or bigger than my honey sales,” he added.

Noble is also planning to begin selling beeswax for candles as his hive numbers continue to grow, aiming to build a business that’s as diversified as possible.

Diversified, that is, within the world of beekeeping.

That’s because, for all his gregariousness and openness as an educator, Noble revealed that bees are his passion, and he’s aiming to do as much as he possibly can with them.

Whether he catches a few stings or not.

“I love teaching people, I love seeing them learn,” he said. “But for as much as I like people, I think I actually prefer bees. That’s where I’m at now.” He said with a smile.

To purchase a queen for your hive, visit facebook.com/redbeardbees

↓ The bees climb onto Dave Noble

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From food to fun, check out our guide to what’s new in Columbus for 2022

By Jack McLaughlin

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Let’s be honest, Columbus: A lot of us aren’t great about sticking to our New Year’s resolutions. But you know what?

I’m fine with that.

So this year, instead of clinging to a brand-new diet or carrying a swear jar with us to work, why don’t we just lean into the new year instead; why don’t we celebrate it?

To do that, we’re showcasing a handful of brand-new additions to the Cbus, everything from pizzerias and riverfront parks to alcohol-free bars and super heroes.

Here’s what’s new for the new year.

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Like your tacos extra diplomatic? Make sure to check out House Taco, the former taco ghost kitchen that opened its door inside the Ohio Statehouse last month.

Mama Nancy’s also recently opened on the East Side, serving up authentic, deep dish Chicago pizza, a nice change of pace from the extra-thin style that usually defines Columbus pies.

Already, Columbus has a long list of new craft breweries to keep an eye out for in early 2022: Understory, Holy Trinity and Goodwood Brewing are all opening soon.

Bridge’s End Brewing plans to break ground at the beginning of the year as well.

If you’re a socialite but are looking to cut back on drinking this year, The Dry Mill, an alcohol-free Columbus bar, is set to open this month. It plans to serve coffee, NA craft beer, and cocktails minus the booze.

Goodwood's Oktoberfest beer paired with appetizers ↑ Photo Courtesy of Goodwood Brewing

The Mystic Market was launched in the city’s SoHud neighborhood last summer, but the new event continues to occur—blending the atmosphere of a music festival with a eclectic night market—monthly throughout the year Marvel: Universe of Super Heroes, the world’s largest exhibit highlighting Marvel, opened at COSI at the end of last year. The massive new attraction—which features items like Chadwick Boseman’s “Black Panther” costume and even Thor’s hammer—runs until the spring as well.

Marvel exhibit ↑ Photo Courtesy of Museum of Pop Culture

January might be cold, but cold doesn’t make one of the city’s most anticipated parks any less exciting. The first phase of Quarry Trails Metro Park officially opened at the end of November, and it lives up to the hype.

Dublin’s new Riverside Crossing Park—which features an expansive trail system mirroring the Scioto River, plazas, and even a sculptural waterfall, officially opened its lower plaza at the end of 2021, and the rest of the sprawling new riverfront park is set to open in early 2022.

Did we mention Go-karting on ice is coming soon to Columbus as well?

Let’s enjoy the new year together Columbus, we’ve got plenty of great ways to do it.

Quarry Trails Metro Park ↑ Photo by Spencer Lookabaugh

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