Canton, OH July 2023

Summer Escape

Hopefully this letter finds you lying around the pool soaking in some muchneeded Vitamin D.  Or maybe you are relaxing on your patio after a day of hiking, golfing or enjoying one of countless outdoor activities we have here in Stark County. Take advantage of them now because in what seems like just a few quick turns of the calendar we’ll be complaining about the cold, wind and snow that keep us inside by the fireplace!

Did I really just write about snow in July? Let’s get back to summer fun!

Very few communities in Ohio, dare I say the entire U.S., have a stunning Tuscan-inspired escape in their own backyard. What the Swaldo family has created at Gervasi Vineyard is a unique experience for every local resident to enjoy. Whether you seek a morning coffee or late-night cocktail, fine Italian dining or a leisurely stroll along The Piazza, don’t miss out on the perfect time of year to appreciate the beauty of this 55-acre landscape. And on page 12, Kristen Hampshire writes about two new reasons to visit Gervasi – The Spa and The Cave.

Speaking of someone that changed the local landscape – be sure to read Jacquie Mazziotta’s interview with Roger Deville on page 28. Roger is a local real estate developer who took the time to share interesting stories from his long career. (Anyone else uncover a mastodon that’s now named after you?) Roger is a humble philanthropist whose impact will long be felt in our community.

Finally, let me personally thank all of Stark County for their support for my other passion, Old Carolina Barbecue Company. We are celebrating 20 years of low and slow cooking this month, and we would not enjoy any level of success without you inviting us to take part in your family’s major events and milestones. We are honored for our barbecue to be served at your birthday parties, graduations, wedding receptions, retirement parties, bereavements and more. One of my favorite marketing taglines has been Life is a series of events. Old Carolina caters them all!

Thank you for including us. Thank you for supporting us. Looking forward to the next 20 years!

July 2023

PUBLISHER

Brian Bailey | brian.bailey@citylifestyle.com

EDITOR

Rachel Hagenbaugh rachel.hagenbaugh@citylifestyle.com

CONTRIBUTING WRITERS

Kristen Hampshire, Jacquie Mazziotta

CONTRIBUTING PHOTOGRAPHERS

Black Dog Photography, Rylie Fuline Photography

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF SALES OFFICER Matthew Perry

CHIEF FINANCIAL OFFICER DeLand Shore

DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer

ART DIRECTOR Sara Minor

OPERATIONS DIRECTOR Janeane Thompson

WEB APPLICATIONS Michael O’Connell

AD DESIGNER Mary Albers

LAYOUT DESIGNER Kelsi Southard

BRIAN BAILEY, PUBLISHER @CANTONLIFESTYLE

HERE FOR YOU.

Call PrimeTime Health Plan and talk with a local specialist. You’ll get the time and attention you need - because you matter.

the more you’ll want the locally owned Medicare Advantage alternative:

Plans starting at $0 Up to 40

Eye exams for hours of Papa Pals assistance

24/7 Telehealth access with AultmanNow $0 & up to $300 for eyewear

Up to $1100 dental allowance & choose your provider

For more information, please contact PrimeTime Health Plan at 330-363-7407 (1800-577-5084 or TTY 711) Monday – Friday from 8 a.m. to 8 p.m. (Oct. 1 – March 31, we are available 7 days a week from 8 a.m. to 8 p.m.), or visit www.pthp.com.

PrimeTime Health Plan is an HMO-POS plan with a Medicare contract. Enrollment in PrimeTime Health Plan depends on contract renewal. Every year, Medicare evaluates plans on a 5-star rating system. For accommodation of persons with special needs at sales meetings, call 1-800-577-5084 (TTY 711).

You get connected to better care because we’re right here. H3664_mayagingin23_M

Advice for what matters most, when you need it most

2023 Forbes “Best-in-State Wealth Advisors” list. Opinions provided by SHOOK® Research, LLC and is based on in-person, virtual and telephone due-diligence meetings that measure best practices, client retention, industry experience, credentials, compliance records, firm nominations, assets under management and Firm-generated revenue (investment performance is not a criterion). SHOOK’s rankings do not reflect any client experience, endorse any advisor, indicate future performance and are available for client evaluation only. Compensation was not received from any Advisors for the study. Details available at www.SHOOKresearch.com. Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp.

Banking products are provided by Bank of America, N.A., Member FDIC and a wholly owned subsidiary of BofA Corp.

Investment

products:

Are Not FDIC InsuredAre Not Bank GuaranteedMay Lose Value

The Bull Symbol and Merrill are registered trademarks of Bank of America Corporation.

CIMA® is a registered certification mark of the Investments & Wealth Institute®. For more information about the Institute and the CIMA certification, please visit investmentsandwealth.org. The College for Financial Planning Institutes Corp. owns the service marks Chartered Retirement Planning Counselor™, CRPC™, and the CRPC™ logo, and the certification marks Chartered Retirement Planning Counselor™, CRPC™, and the CRPC™ logo. A Portfolio Manager can help clients pursue their objectives by managing on a discretionary basis his own Personalized or Defined Strategies, which may incorporate individual stocks and bonds, Merrill model portfolios, and third-party investment strategies.

© 2023 Bank of America Corporation. All rights reserved. MAP4960336 | AD-05-23-0443 | 472538PM-1022 | 05/2023

Seize the Summer Selling Season

Now is the time to take advantage of today’s seller’s market. Buyer activity is strong and the local inventory is still low. List your home now and it will stand out. Price it right, and you should see multiple offers competing to win your home. Let us guide you through the selling process and help you achieve your goals.

Hawks Nest Crossing 2 and 3 unit condominiums. Visit our fully furnished models every Tuesday, Thursday & Sunday from 11 am to 2 pm. Located at the intersection of Hills and Dales/Brunnerdale.

Learn more at HawksNestCrossing.com

WHO YOU WORK WITH MATTERS

were

for

here to service ALL your real estate needs. We're happy to provide a free, no-obligation evaluation to help you determine the value of your home.

The Bailey Platek Group is

“Nancy and Meredith were a rockstar team to work with! They

terrific advisors throughout the process

us first time home buyers! We really appreciated their attention to detail combined with helping us to keep in mind the big picture throughout the search, offer, and buying process. Highly recommend!”

— CORY W.

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ARTICLE BY KRISTEN HAMPSHIRE PHOTOGRAPHY PROVIDED

GET AWAY AT GERVASI VINEYARD

NEW FEATURES ENHANCE THE EXPERIENCE AT THIS TUSCAN WINERY ESTATE

A Tuscan escape close to home, Gervasi Vineyard Resort & Spa’s 55-acre picturesque estate is now home to two new amenities — The Spa and The Cave — rounding out a luxury experience that gives guests many ways to unwind, celebrate, wine, dine, shop and stay.

The Cave is subterranean — a true wine cellar and tasting space — with dim, moody lighting and a dramatic feel. Upstairs and accessible via its own entrance is The Spa, an upscale and serene environment.

“The whole property is very romantic, and having this new building with spa suites and a cellar is right on brand for us,” Andrea Hartman, marketing director, says. “We can tailor any experience a guest is looking for.”

AN ELEVATED TASTING

Guests can literally immerse themselves in viticulture — taste, sip and learn about the Gervasi “Winemaking by

Design” philosophy in The Cave. The underground space features an intimate wine tasting room and barrel cave with more than 100 vessels storing the estate’s selections.

Two counter-height tasting tables can accommodate up to 32 guests with a nearby stand-up bar for sampling flights. The barrel cave includes seating for 16 guests — a unique venue for a private party. Those who want to get a peek behind the scenes can take a guided tasting tour. “They learn about our process through an introductory video as the wine ambassador leads them through the tasting,” Andrea describes.

The Cave also offers public hours when guests can simply stop in for tastings, shop and take home their favorite bottles. The ambiance, alone, is a trip to wine country right in Canton. Handcrafted furniture, stonework — the space was designed and built with craftsmanship front and center. Andrea adds, “When you step on the property, it feels like you have escaped and gone on vacation.”

The Bistro The Crush House

The Farmhouse

The Marketplace

The Still House

The Piazza

The Villa Grande

The Casa

ROW 1

LEFT: The Bistro features rustic, upscale Italian cuisine with large and small plates that pair perfectly with Gervasi’s award-winning wines.

RIGHT: The Crush House is a contemporary winery, wine bar and eatery housed in a modern industrial-style building with indoor and outdoor seating options.

ROW 2

LEFT: The Still House is a coffeehouse and cocktail lounge featuring the resort’s Gervasi Caffe signature roast, Gervasi Spirits, award-winning wines and more, as well as an appetizer menu.

RIGHT: The Piazza allows visitors to enjoy seasonal outdoor dining with stunning views of Gervasi’s spring-fed lake.

ROW 3

LEFT: The Casa, like all of Gervasi’s luxurious suites, offers high-end amenities, as well as an adjacent outdoor patio providing beautiful lakeside views.

RIGHT: The Farmhouse gives guests the opportunity to stay in the property’s original farmhouse from 1830, a completely restored and modernized 2,200-square-foot home with vintage style furniture.

ROW 4

LEFT: The Marketplace is a boutique gift shop, selling everything from Gervasi’s award-winning wines to specialty food, accessories, home decor and more.

RIGHT: The Villa Grande is one of Gervasi’s three premier destinations to host the wedding of your dreams, highlighting an elegant ballroom, warm and welcoming atrium and breathtaking views of the lush vineyards and sparkling lake.

TRANQUILITY AWAITS

Upon entering The Spa, guests can indulge in a Tranquility Welcome that sets the tone for the experience. It begins with a tour, providing changing room access, a robe and slippers. Then comes relaxation time in the aromatherapy-infused Tranquility Lounge with a complimentary beverage, including a Gervasi Vineyard wine selection, light refreshment and a warmed neck wrap.

A stand-out service is the Couples Spa Suites, where guests can relax in private quarters and enjoy a chromotherapy steam treatment, rainfall shower and air bath soaking tub. During their time, couples can choose an award-winning wine from the estate and either chocolate-covered strawberries or a platter of select fruits, meats and cheeses.

“It makes a great gift for the newly engaged or married couple celebrating an anniversary,” says Andrea, adding that the spa is open to overnight guests and anyone who wishes to book a treatment.

Gervasi Signature Services were tailored specifically for The Spa and include a Gervasi Signature Massage — an 80-minute treatment featuring herbal poultice and warm oils to revitalize, detoxify, reduce aches and pains, stimulate circulation and increase lymphatic drainage. It ends with a hot-oil scalp treatment and facial massage. The Gervasi Signature Facial is also an 80-minute appointment using advanced cosmeceuticals to lift, refine and calm the skin. Its hallmark is a 24-carat gold-infused mask that rebalances the skin.

For a girls’ weekend or just-because treat, The Spa’s Glam Services features a full menu of nail and hair services, including styling and waxing.

“The Spa is something guests have wanted for a long time,” Scott Swaldo, Gervasi’s president and CEO, says. “It provides hotel guests an opportunity to further enhance their stay with a world-class experience of tranquility and premium spa services. Additionally, it provides local guests the opportunity to drive in for a ‘day spa’ treatment and perhaps enjoy lunch at one of the restaurants, a stop in The Cave or some shopping.”

Gervasi Vineyard is always buzzing, especially during summer. Visit GervasiVineyard.com to discover the variety of ways to escape to Canton’s own Tuscan-inspired paradise.

"The whole property is very romantic, and having this new building with the spa suites and cellar is right on brand for us."

— Andrea Hartman, Director of Marketing

ARTICLE BY KRISTEN HAMPSHIRE

PHOTOGRAPHY BY RYLIE FULINE PHOTOGRAPHY / BLACK DOG PHOTOGRAPHY

COMMITTED TO

authentic BBQ FLAVORS OF CAROLINA

Looking back more than 20 years when Brian Bailey hatched the idea for Old Carolina Barbecue Company, he set out to introduce authentic ‘cue flavors to the Canton area. He remembers asking his mom to make barbecue for childhood birthday meals — though during his travels later in life, he realized that the Crock-Pot, boiled and baked version from home was not the “real deal.”

So when an abrupt layoff occurred in 1999, Brian explored other options. He landed another position in his field of software development, and he often treated clients to barbecue lunches. The most pivotal lunch, he recalls, was at a local joint in St. Louis called Bandana’s.

“There was a wraparound porch with wood piled up out front, the place was packed, the food was great, and as we sat at a lunch counter looking across an open kitchen, it dawned on me that Canton, Ohio, didn’t have any really good barbecue restaurants,” he says.

This moment grew into what is now a robust restaurant and catering business with six corporate locations, two franchise operations and a presence at hundreds of events each year. This year, it celebrates 20 years in business with a renewed focus on growth, including new restaurant openings on the horizon.

OLD CAROLINA BBQ CELEBRATES 20 YEARS AND DISHES SECRETS TO SUCCESS

COOKING UP A PLAN

When Brian realized he wanted to go into the restaurant business, he immediately reached out to Tim Hug, his high school friend, then also a regional manager at Arthur Treacher’s Fish & Chips. The two visited Brian’s favorite barbecue restaurants in the Carolinas — a long-distance tasting quest to figure out the best Q and how to serve it.

“We learned from second- and third-generation pitmasters about low and slow cooking over hickory wood,” Brian says, adding that they also interviewed participants at Canton’s Pro Football Hall of Fame Enshrinement Festival Ribs Burnoff. “Those vendors kept telling us to forget about a restaurant because it was too much work. Instead, competitive ribbing was the way to go."

They invested $13,562 in a smoker on a trailer and practiced all winter for their first event in July 2003 in Downtown Akron. At the end of the summer, they won the Rookies of the Year Award. The next year launched a remarkable winning streak: nine People’s Choice Awards during 11 years of participating in the Canton Rib Burnoff.

The early success confirmed that it was time to try a storefront. The duo opened Old Carolina Barbecue in Massillon in 2006. Later that year, they planted a restaurant in Belden Village. By the time the third restaurant opened in Akron three years later, the business was big enough to support both of their families.

In fact, it supports many families as an employer offering a rewarding workplace, career opportunities and a fun, engaging environment. Brooke Guiley joined the team in 2016 after enlisting in Old Carolina to cater her wedding the previous fall. Today, she is director of catering services.

“Brian and Tim have infused that southern hospitality into the company culture — it’s so welcoming,” she says.

The South Carolina vibe rubs off on customers. Brooke shares how she was waiting at the airport for a flight, sitting at a restaurant table. The waitress circled back a few times, and Brooke knew she recognized her.

Brooke asked, “Have you ever ordered anything from Old Carolina Barbecue?”

With a huge grin, the waitress replied, “Yes! You catered my wedding!”

Brooke went on to recite the wedding date, linens colors and menu. “At that point, we were doing about 200 weddings a year, but whether they book a month prior to their event or a full year, I invest in every couple and we keep that communication and build relationships," she says.

That’s the Old Carolina way.

LOVE AT FIRST BITE

Why Carolina style barbecue? The region’s slowcooked meat has a distinct taste and process. Brooke points to the vinegar-based sauces, which Old Carolina restaurants display in a self-serve sauce bar that allows guests to dress their own smoked meats. Plus, there’s the cooking method: low, slow and over hickory wood. There’s no rush in preparation, with a smoking time of up to 14 hours.

“It’s truly authentic,” Brooke says.

Brian adds, “I’ve eaten at many of the legendary barbecue restaurants in all regions of the country, including Texas, Kansas City, Alabama and Memphis. What drew me to the barbecue of North and South Carolina — even more so than the hickory-smoked taste of the pork — was the passion of the people about their local region’s take on barbecue.”

For instance, eastern North Carolinians use a vinegar-based sauce on chopped pork from whole hogs. In the western part of the state, a tomato-based sauce is poured over pork pulled from butts. In the central region, pork shoulders are the most popular with a tomato-vinegar sauce blend.

“Barbecue restaurants in parts of South Carolina won’t even have a tomato-based sauce on the table and instead offer multiple variations of mustard-based sauces,” Brian says.

At Old Carolina Barbecue, plenty of hungry diners and critics have claimed it the best. “It feels great when we get those five-star reviews, and we are regularly listed as one of the top 10 or 20 barbecue chains in the country,” Brian says.

Maintaining quality is a priority. That’s why Old Carolina has a “Love at First Bite or We’ll Make It Right” promise.

“All of our team members love our barbecue and know what a perfect pulled pork sandwich looks like,” Brian says. “If something doesn’t look as good as they want it to be, we empower them to redo it.”

The restaurant concept itself is simple and focused on the food. The stores offer counter service — inspired from the early festival days — and there’s a tangible emphasis on hospitality like what Brian and Tim experienced while touring the South.

Speaking of hospitality, the growing catering business has also amplified Old Carolina’s presence in the community.

“Being involved in the community is the most rewarding part of what we do,” Brian says, relating that the company donates to school fundraisers and speaks at nonprofit events.

He recalls catering for 4,500 people at Lebron James’ welcome home party at University of Akron in 2014.

“It took lots of planning, food delivered from four Old Carolina locations, and lots of staffing to make everything run smoothly,” Brian says.

The company has served food to celebrities like George Wendt and Robert Irvine, along with music groups like The Spin Doctors, Gin Blossoms, Black Keys, and Hootie and the Blowfish. And athletes visiting or being inducted into the Hall of Fame often stop into Old Carolina for some ‘cue.

But what Brian loves most is the diversity of guests. “I love walking into an Old Carolina and seeing a mix of people that enjoy our restaurant,” he says. “You regularly see blue collar workers on a lunch break in Carhartts and boots sharing dining room space with lawyers in suits discussing a business deal, families with small children spreading sauce on their faces, and retirees splitting a pulled pork sandwich and banana pudding.”

"Brian and Tim have infused southern hospitality into the company culture — it's so welcoming."

— Brooke Guiley, Director of Catering Services

THE SECRET SAUCE

Sustaining a successful restaurant operation isn’t easy. But Old Carolina has managed through tough times and continues to grow. Namely, Brian points to the pandemic and credits community support. “Fortunately, we were built to handle the demands of carryout and delivery,” he says.

While catering events were put on the back burner, everyday business boomed. And, the following two years introduced greater challenges in the hospitality industry, in general. “In 2021, we faced the Great Resignation, when employees quit working or jobhopped for unmatchable higher pay,” Brian relates. “We adopted a new pay scale and many of our employees came back and have stayed with us.”

Supply chain issues were also a concern. “In 2022, we had consumers ready to spend and staffing to handle the orders, but the prices of commodities skyrocketed and key products were often not available,” he says.

Through it all, Old Carolina continues to polish its systems and adhere to its quality policies. “We are now focused on using technology to tighten our training systems to ensure consistency and repeatability across all eight locations,” Brian explains.

Old Carolina will continue to celebrate its anniversary on July 20 for $5 BBQ Bowls and Aug. 20 for $20 Family Meal Packs. The company also has giveaways like sunglasses and frisbees. “Guests can register to win free barbecue for a year, plus other great prize packages,” Brian says, thanking the community for its support.

“Canton and all of Stark County is a community that goes out of its way to support local businesses,” he says. “The residents here appreciate honest and hardworking people delivering a quality product. We do have a lot of national chains in town, but I am grateful when fans notice which companies are quick to give back, and that has always been our philosophy.”

To learn more about Old Carolina Barbecue Company and to register to win 20th anniversary prize packages, please visit OldCarolina.com .

Honoring Local Developer Roger DeVille

Canton native and prominent real estate developer, Roger Deville, was recently presented an Honorary Doctorate of Business Degree from Walsh University during the school’s 60th commencement ceremony last month. At the age of 81, Deville has played an essential role in transforming Stark County since the 1960s. Today, he continues to leave a mark through his business acumen and philanthropy.

Roger was honored with the degree for his longtime dedication and support of his alma

mater, as well as his success as one of the most prominent business leaders in the community. He is the namesake of DeVille School of Business and a longtime benefactor of the university. He accepted the degree with humility and honor and parted the following words of wisdom to the students.

“More than ever, the world needs educated people just like you who can think rationally and make good decisions. You are our hope.”

MEET THE MAN WHO PIONEERED THE LANDSCAPE OF STARK COUNTY REAL ESTATE AND BEYOND

ARTICLE BY JACQUIE MAZZIOTTA | PHOTOGRAPHY BY WALSH UNIVERSITY

“As a summa cum laude graduate of the business program in 1965, Roger never forgot Walsh University, even as his career flourished. He has always lived a life of service as either a mentor, adviser, benefactor or board member of Walsh through the years. He has been giving back to the university for nearly 60 years,” says Dr. Tim Collins, president of Walsh University.

Roger was a student when he met the original seven founding brothers of Walsh University, of whom many were his instructors. Although the brothers have all passed, their legacy and impact on his life remains.

“I remember them well. They were exceptional educators, and educating people was both their goal and reward. They didn’t get paid. Everything they did was selfless. They were dedicated to helping people, and they worked because they wanted to educate people. I thought that was a noble cause. There was inspiration from them — not at the moment, but it came later,” Roger says.

Growing up, Roger was primarily interested in sports, although he attributes exposure to the family’s lumber business as having an impact on his career. He worked summers, and his parents had a requirement that he attend school and get an undergraduate degree.

“I had originally gone away to school in Oxford, Ohio, but I ran out of money and came home so I could live without paying for room and board. I’m the eldest of six kids, and my mom and dad could not afford to pay for my education. Walsh was the opportunity to get the degree that my mom and dad said I had to get. I believed them, so I went to school and got the degree,” he says.

He credits his father as his inspiration and mentor, and growing up around lumber and building provided the framework for a lifelong career as a developer.

“My dad did the most to guide, stimulate me. He was a good taskmaster, businessman, teacher and a

good dad. He provided the foundation for me to be a good businessman and negotiator. He also gave back, and I saw that,” he says.

After earning an accounting degree in 1965 from Walsh, Roger joined the corporate world at the Timken Company for a few years before taking a leave of absence to pursue an advanced degree. While attending school, he began investing in small inexpensive homes and duplexes in the early years. Eventually, he worked his way up to development of an apartment building and then expanded to many apartment buildings.

“During that time in the ‘60s and ‘70s, real estate became a passion and very necessary. There were not enough apartments in our area, and as a result, apartments became a necessity. Baby boomers were all coming into the marketplace; they literally had nowhere to live. There weren’t any apartments available. This combined with the divorce rate, which was escalating terribly — 3,000 divorces every year in Stark County at that time, led to a desperate need for housing,” says Roger.

It didn’t take long to realize he couldn’t continue with both school and building the business, so he continued to build as fast as the apartments could be built. Then he leased them, eventually building a portfolio of 1,000 apartments across Stark County.

A chance meeting with Dave Thomas of Wendy’s Restaurants led to a 20-year lease of a building and additional growth. Roger owned a building and 20 acres located on Cleveland Avenue. The building was a notable restaurant, Avalon Restaurant, which was closing. "It was sort of a high school hangout like the show ‘Happy Days’,” he says.

Dave Thomas called and wanted to see the building, and the two met. Ultimately, Roger traveled to Columbus to learn more about this restaurant called Wendy’s. Then they talked again and arranged a 20-year lease with options to renew.

"More than ever, the world needs educated people just like you who can think rationally and make good decisions. You are our hope."

blessing me."

“He renewed all of them. Then about a year later, the restaurant was sold to two people who bought a franchise. They asked me to build more restaurants. So, I went out looking for places to build Wendy’s restaurants,” he says.

He made the decision to divest his apartment holdings and concentrate fully on commercial development. And with that, he prefers leasing, and now builds only what he owns and then leases to business operators. He owns the property and leases to the user to provide the

space to sell their products, whether food, appliances or coffee.

“My forte is providing the know-how, land, capital and brick and mortar. Whether it’s Wendy’s, Starbucks, Walmart, appliances or other businesses, I am a developer. The vast majority of commercial buildings are owned by the developer,” he explains.

His focus shifted to commercial development and now spans several states including Ohio, Kentucky, Pennsylvania, Tennessee, Iowa, Michigan, North Carolina and Florida.

"If you're blessed to have a little extra, giving back is a way of saying thanks for

Dr. Roger DeVille and Walsh University President Dr. Tim Collins

He recalls the most memorable experience during a project was uncovering mastodon bones from an elephant-like animal that roamed North America 10,000 years ago.

“I accidentally unearthed the mastodon, which was the most complete find in the state of Ohio, as mastodon finds go. It was a neat find. After I donated it, I had calls from people offering to buy it for over a million dollars. It was found in a swampy area, and this contributed to the preservation of the bones. There were big ivory tusks and teeth,” he recalls.

The skeleton, aptly named the Deville Mastodon, can be seen at the William McKinley Presidential Library and Museum.

When it comes to community, Roger is known to be an advocate for social responsibility and sustainability. Throughout his career, he has incorporated eco-friendly designs and energy-efficient

technologies into his projects. He is also recognized for his philanthropic efforts.

Roger is humble when asked about philanthropy. However, he says philanthropy is a way of saying thank you to the community in which you are involved and helping others who need the help.

“If you’re blessed to have a little extra, giving back is a way of saying thanks for blessing me,” he adds. “Walsh is the biggest recipient, but I have my church and there are other organizations I do like to help,” he says.

Roger shows no signs of slowing down. He continues to inspire and mentor young developers, while his commitment to creating and maintaining sustainable and vibrant communities has laid the foundation for Canton for future generations. His legacy will continue to shape the city’s real estate landscape for many years.

Dr. Roger DeVille and Dr. Jennifer DeVille

events

A curated selection of the most intriguing upcoming events in our area.

Red, White and BBQ

GERVASI VINEYARD RESORT & SPA | 4:00 PM

Celebrate Independence Day at the Gervasi Vineyard Pavilion and enjoy a buffet-style barbecue meal. The menu includes hot chicken sliders, loaded potato salad, baked beans, grilled corn on the cob, barbecue pulled short ribs, Italian sausage, strawberry shortcake, brownies, iced tea and lemonade. Cash bar for additional beverages will be available. Purchase tickets at GervasiVineyard.com.

Olde Canal Days Festival

DOWNTOWN CANAL FULTON

Enjoy a bustling atmosphere filled with entertainment that provides fun for the entire family, from live music and food and craft vendors to carnival games, amusement rides, a fireworks show and more.

Holy Trinity Grecian Festival

HOLY TRINITY GREEK ORTHODOX CHURCH-CANTON

The 46th annual Grecian Festival welcomes visitors to dine on authentic homemade Greek cuisine and pastries, from gyros and souvlaki to loukoumathes, saganaki and more. Also enjoy entertainment, dancing and option to tour the church. Drive thru and carry out orders are available. Visit GrecianFestivalCanton.com for more information.

MassMu Annual Island Party

MASSILLON MUSEUM | 6:00 PM

Bring a lawn chair or blanket and enjoy a magical evening in the heart of Downtown Massillon. Move to the reggae rhythms of Carlos Jones and the P.L.U.S Band, who has been entertaining audiences for more than 35 years, during this island party complete with food and beverages. Learn more at MassillonMuseum.org.

Sip & Stretch Yoga Series

HALL OF FAME VILLAGE PLAY-ACTION PLAZA | 6:00 PM

All ages and skill levels are welcome to this series of yoga sessions taught by instructors of Release Yoga, located in Green. Bring your mat and spend the evening relaxing and stretching out on the lawn of Play-Action Plaza. For $25, you receive one yoga session and a drink ticket. Register at HofVillage.com.

Pro Football Hall of Fame Enshrinement Festival Balloon Classic

KENT STATE UNIVERSITY AT STARK/STARK STATE COLLEGE

Keep your eyes on the sky and bask in colorful beauty during this annual event that attracts more than 130,000 spectators. Enjoy food vendors and musical entertainment throughout the weekend, as well as two children’s areas and special events, including a Night Glow on Friday, fireworks show on Saturday and morning and evening balloon launches. Get details at ProFootballHofFestival.com.

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