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YO U ’ L L B E Delighted
COVID-safe pods ignite sales for local company Randy Tucker Cincinnati Enquirer USA TODAY NETWORK
Rick Pescovitz, right, and his wife, Kelly Mahan, founders of Under The Weather in Linwood PROVIDED
COVID-19 has been a blessing and a curse for Rick Pescovitz and his wife Kelly Mahan. The owners of Linwood-based Under The Weather – which specializes in protective pop-up shelters for camping and sporting events – said sales plummeted more than 70% soon after the COVID-19 crisis was declared. “Our business was down substantially because just about every sporting event was cancelled because of COVID,” Pescovitz said. But just when business had hit rock bottom, Pescovitz said he had an epiphany while watching TV news coverage of healthcare workers administering COVID tests at diff erent sites across the country. “All of a sudden, we’re watching these COVID test sites on TV, and it’s pouring down rain,” he said. “We knew they could use our products.” Pescovitz’s company, which was founded in 2010 and has 10 full-time employees, launched a whole new line of foldable, popup protective pods for healthcare workers. The line includes the $59.99 IntubationPod now used widely in hospitals and
“We’ve been selling these all over the place to hospitals and healthcare workers trying to protect themselves. A lot of EMTs (emergency medical technicians) are using them now when they’re intubating, and ambulance services as well. Even teachers use them.” Rick Pescovitz
Co-owner of Under The Weather
named one of Time magazine’s “Best Inventions of 2020.” The pods – which provide a fully enclosable barrier against aerosol spray from COVID patients – are designed to cover a patient’s head and torso during intubation. Intubation is used on COVID patients See COVID PODS, Page 2A
New healthy BBQ restaurant Pig Candy will open this winter near Coney Island Briana Rice Cincinnati Enquirer USA TODAY NETWORK
A new barbecue restaurant will open in Greater Cincinnati this winter with a focus on healthy as well as indulgence. Pig Candy in California, Ohio, near Coney Island will have a menu that features typical barbecue mainstays such as pulled pork and smoked turkeys, but will also include grilled meats including bone-in chicken. And those looking for options without the meat, Pig Candy has you covered with vegan goetta and other healthy side options. Rather than create traditional sides, Pig Candy will put a healthy spin on the
dishes: Instead of fi ve-cheese macaroni and cheese, they’ll have a crunchy vegetable pasta salad with a basil vinaigrette or a sweet potato caulifl ower mash. “We’re off ering a lot of healthy stuff but we’re off ering indulgences, as well,” said Paul Montgomery, who owns the restaurant with Christina Goering. The staple of the menu and its namesake is the Pig Candy Waffl e, a gluten free waffl e that is pressed with pulled pork, then topped with maple syrup and pecan butter. Luke Trinosky, an Indianapolis chef and Cincinnati native, is the chef behind Pig Candy’s new menu. “We want to do the kind of food you See PIG CANDY, Page 2A
Pig Candy BBQ plans to open this winter in California, Ohio. PIG CANDY BBQ
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