FOOD + BEVERAGE CASTLE PRIME MEATS— A FEAST FIT FOR A KING TRYING A BITE OR TWO AT TEAK SUSHI & THAI
NOTHING BUNDT CAKES TAKES THE CAKE
Whether it’s tackling a serious health issue or improving your overall well-being, we’re committed to helping you stay healthy and strong. Our doctors and health care professionals are passionate about providing you with personalized health care solutions so you can be there for what matters most. Because whether in our office, or virtually from the comfort of your own home, we believe your health care should always revolve around you. Visit mercy.com to find a location and connect with a
When it comes to food at our house, my husband and I both agree that we love to eat—but where we eat, well, we have different preferences. My husband (he’s the main chef of the house) loves to make elaborate meals and gather around the kitchen table. I, on the other hand (though I do love his cooking), enjoy getting dressed up and dining out.
If you are like us and have a divided household, then you’ll love this issue. We’ve covered both bases to keep everyone happy and stuffed.
For those who like a home-cooked meal (or maybe a drink to go along with that home-cooked meal) both Aberlin Springs and the Spicy Olive have provided recipes that will heighten any lunch or dinner, party or gathering.
If you are looking for a place to purchase osso buco (for example) or maybe some peppers for a side dish too, then Castle Prime Meats has all the answers to your dining prayers. This new butcher on the block is serving up some beautiful cuts of meat. We are so lucky to have them!
Now for those, like me, who love to dine out, check out our article on Loveland’s newest downtown restaurant Teak Sushi & Thai. There was a lot of anticipation around this restaurant opening and they did not disappoint. Read Meet Your New Neighbors—and then go satisfy the craving we know you’ll have.
So, no matter where you decide to enjoy your evening meal, you can be confident that after reading this issue, you’ll be ready to be happy, full and satisfied.
PUBLISHER
Emily Barlow | emily.barlow@citylifestyle.com
EDITOR
Stephanie Meinberg
stephanie.meinberg@citylifestyle.com
SALES SUPPORT DIRECTOR
Courtney Kraemer | courtney.kraemer@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Courtney Kraemer
CONTRIBUTING WRITERS
Chris Sherritt, Carly Tamborski, Stephanie Meinberg, Nicole Browning, Bill Furbee, Emily Barlow, Pamela McWhorter, J.M. Green, Angela Broockerd, Nan Paraskevopoulos
CONTRIBUTING PHOTOGRAPHERS
Matthew J Capps, Morning Star Studio Mandy Bort, Stephanie Meinberg, Cathy Lyons–Lyons Photography, Sabrina Argotte, Janie Jones, Jessica Cunningham
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
VICE PRESIDENT OF SALES Tiffany Slowinski
EXECUTIVE DIRECTOR OF HR Janeane Thompson
EMILY BARLOW, PUBLISHER @LOVELANDLIFESTYLEMAGAZINE
DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson
TECHNICAL DIRECTOR Josh Klein
CONTROLLER Gary Johnson
AD DESIGNER Rachel Collins
LAYOUT DESIGNER Kelsi Southard
Proverbs 3:5-6
That’s what we bring to the table—a team of craftsmen so skilled, you’d swear this deck and addition were always part of the home. Whatever their style, we can build to suit our clients’ homes and their lifestyles. For example, adding a screened-in porch for fall foliage viewing—minus the bugs. Yeah, we’ve got you covered…literally!
Where neighbors can see and be seen.
1: Cutting the ribbon was so “sweet” at the newly remodeled Landen Dunkin Donuts @Dunkin. 2: @AFCHarpersPoint is open and ready to take care of your health care needs. 3: The final Third Thursday of the year, featuring Blank Checks @LMRChamberalliance @HometownCafeLoveland. 4: Honoring board president, Dr. Kathryn Lorenz, @LovelandCitySchools before her board departure later this year. 5: Enjoying a sweet, cold treat on a hot day @SpecialNeatTreat’s fundraiser at Nisbet Park. 6: It was a classic case of “who done it?” @NEST.clc’s murder mystery dinner with @Loveland_Stage_Company. 7: This local celebrated his 40th birthday with a Lovin Loveland 40th Tour. Happy Birthday, Todd!
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North of Loveland sits Grailville, a rural-oasis that’s home to The Grail, a women-led group focused on peace, justice and renewal of the earth. Recently the Grail has negotiated a deal with Cardinal Land Conservancy to turn 89 of their acres into a nature preserve—an investment for the protection of natural habitats. Also open to the public at Grailville is the exhibit Egyptian Women Embroiderers of Akhmim , a display of 20+ embroidered and woven textiles.
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New York City’s very own BentOn has brought a pop of diversity to the food world of Loveland with their Bento pop-ups! Opened as a “Meal Kit Factory” to produce their nationwide meal kits, the new Loveland BentOn has been hosting order-ahead pop-ups (which sell out fast!), featuring two options—a bento box with rice, veg and accoutrements, available with teriyaki salmon or karaage fried chicken; or four different types of onigiri. Watch for the next one!
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A sweet new bakery with Brazilian flair has opened right off of Wards Corner (between Midwest Best and Power Ryde). Sweetness Brazilian Bakery offers both sweet and savory pastries, from freshly-baked bread and cheese-filled doughs to cookies, cakes and brownies. But their specialty? Brigadeiros—a Brazilian truffle rolled in sprinkles that they offer in a multitude of flavors. Make sure to check out this family-owned bakery, and taste the love they put into every bite!
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Get in touch by heading over to our landing page to connect: CityLifestyle.com/Loveland
The best places and things to do in our area.
Fall foods? More like, fall feast! Our community is absolutely brimming with incredible eats, creative cocktails, food markets and gourmet galore. Indulge a little (or a lot)—we’ve selected some of our faves that you must experience for yourself. Bon appétit and cheers!
HARVEST MARKET: Smoothie bowls, fresh juices, teas, soups, sandwiches and locally sourced dairy/eggs (plus a selection of wine and beer)— satisfy your cravings with snacks or convenient grab-and-gos. 308 Main St, Milford, OH
FRESH TO MORROW: A farm-to-table weekends-only cafe located in the heart of old Morrow, known for delicious seasonal meals, fresh-picked chemical-free produce and locally made products. 121 Main St, Morrow, OH
DOROTHY LANE MARKET: This beloved gourmet grocer, known for scratchmade treats, artisanal goods and expert guidance across three Dayton locations, is now coming soon to Mason! 740 N. Main St, Springboro, OH
MIAMI MARKET: Experience made-from-scratch meals and deli delights at this local family-owned establishment. Drive-through for beer or wine and don’t miss out on the renowned chicken salad. 1296 OH-131, Day Heights, OH
SEAFOOD STATION INC.: The premier seafood market serving Loveland and beyond, where seafood is delivered fresh daily, wild-caught or farm-raised. Don’t miss their sides, sauces, and family-inspired entrees. 10488 Loveland Madeira Rd, Loveland, OH
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COMPLIMENTARY EXAMS FOR ALL NEW
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The cooler days and changing leaves of autumn can only mean one thing—the long-awaited entertaining season is nearly here (and we simply can’t wait!). There’s just something so special about opening your home to those you love … reconnecting over an abundance of festive food and drink. But finding ways to spice up your yearly routine and keep get-togethers fresh and fun for guests can be a challenge. Enter The Spicy Olive Pomegranate Party Punch. Easy to make, light and refreshing, with both alcoholic/non-alcoholic versions. And how gorgeous will that burgundy color look on a holiday table? Plus, a punch bowl creates the perfect natural gathering spot to keep the party conversation flowing.
No big plans? Think unique mimosa alternative for an intimate lunch with a friend. Or a solo treat while curling up with that book or binge-watching your latest obsession. So many options to mix up the ingredients list and develop your own signature cocktail, too.
This recipe uses pomegranate two ways, so here are some fun facts about this unique fruit ... known to be rich in antioxidants and thought to have a variety of other health benefits. Plus, some cultures even believe pomegranates bring good luck for the New Year—so your timing is perfect. Start a new holiday tradition, or add punch to any everyday affair.
Why The Spicy Olive: Small, local, the only specialty retailer of ultra-premium olive oils and balsamic vinegars in Cincinnati and Dayton. The freshest, most flavorful and healthy oils available. In Montgomery, West Chester, and Oakwood.
Base Recipe: Non-alcoholic, family-friendly, serves 4.
• 5½ cups pomegranate juice (or pom-cranberry)
• 2 cups ginger ale, chilled
• 2 cups seltzer or club soda, chilled
• ½ cup The Spicy Olive’s Pomegranate Quince White Balsamic Vinegar
Pour 1½ cups pomegranate juice into an ice cube tray and freeze overnight. In a large bowl, mix remaining 4 cups of juice, ginger ale, soda, and vinegar. Add the pomegranate ice cubes and serve from a punch bowl.
Spirited Twists: Two of our favorite ways to transform this into an adults-only crowdpleaser. (Have delicious ideas of your own? Go ahead, let your creativity sparkle!)
1. Add your preferred vodka or light rum (or both?) to the recipe above and enjoy.
2. For an elegant, special cocktail, place three pomegranate seeds in the bottom of a champagne flute. Add the pomegranate punch to fill the flute half full. Add champagne or other effervescent wine and … toast the wonderful host.
TheSpicyOlive.com
9901 Montgomery Rd, Cincinnati 513.376.9061
Although dreams to start her own business began prior to the pandemic, COVID gave Margherita time to hone her craft and define her vision—and it all started by gifting handmade bread bags.
“I was a mom with five kids during the lockdown—it was crazy!” Margherita laughs. “Everyone was home, there was no time for myself. I decided I needed fun time, and I started sewing with a couple friends from Italy here in Cincinnati every Thursday morning … that was really when I started to love to sew.”
“America is the place where if you think you should do something, you should do it,” says Margherita Vezzani, founder and owner of Barefoot Home, an Italian-inspired company of linen home goods.
Margherita, who was an ear, nose and throat doctor at a hospital in Milan, Italy, moved here in 2015 with her family after her husband, Tommaso, received a job proposal they couldn’t refuse—in turn, Margherita found her true passion here, as well.
“In Italy, there’s no elasticity … there’s no space to change what you do to be happy or to take the risk of a new path—but in America, I found exactly that open-minded situation,” she reflects. “You can be a doctor, but you can also have your passion and make that work, too. It changed my mindset … to really take my passion seriously and take a risk on it. I learned that in America—that was something I would’ve never thought. It changed everything.”
Her first bread bag was a gift to a friend in Madeira.
“During the lockdown, every store was closed … I had fabrics in my house, I had the sewing machine, and I thought, ‘What should I do for her?’” Margherita remembers. “And I said, ‘OK, they’re a family of eight, they’re Italian—and we always eat bread, as everybody knows—so why don’t I just do this?’ and I made a homemade loaf of bread and the bag. When I saw everything finished, I just loved it.”
Once the quarantine eased, Margherita wondered if she should really invest in her passion or just keep it a hobby. With Tommaso’s encouragement, she decided to jump all in.
“He said, ‘I think you should go ahead with this because when you do this you are happy, so why should you look for another job? Let’s see if this is for you and for us … the reality will tell if clients are happy.’ He really supported me in amazing ways, and best of all? The clients are happy.”
As an artist, Margherita attributes her love of colors and fabrics to her mother and grandmothers; she often pulls design ideas from the Italian Middle Ages and the fascinating stories of remarkable women from Italian eras.
“There’s a tradition in Italy where everything is refined in some way, but simple. You can find several women with hand-making skills. When I came here, I was missing so much of that and missing having my own space to express myself.”
Margherita expanded her repertoire and learned to embroider, going back to her homeland over the last three summers to take classes from Italian seamstresses.
“I met some very fantastic women who were masters in embroidery … I would spend afternoons there working and being corrected by them,” Margherita smiles. “They’d say, ‘This is what you should do, what you should correct.’ I loved it so much.”
Margherita also collaborates with Italian friend and designer Lucia Bertaggia, creating their own textures and patterns that are then printed in Italy, using quality options such as linen, organic cotton, twill and canvas.
“Every corner in Italy is amazing—I hope people can breathe in and experience the colors and feeling of Italy through us,” Margherita says. “It’s a special way for me to not lose any of my Italian culture … but it has to be useful not just for me, but for other people, too.”
And everything is handmade—barefoot, homemade—with family time being a foundation to what drives her.
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“That is exactly the name I wanted my business to be—because when you’re in a friend’s home or your own home, you take your shoes off. It’s something that’s in the spirit and heart of ‘Barefoot’—sharing life around the table,” Margherita explains. “You really want to make the moment around the table unique … we have to value that moment because it’s not easy to find time around the table or with family because our lives are so busy. Every night we put the tablecloth on the table, we set the table, and we take that one hour of the day to eat together and share the day. And you can be angry, sad, or super excited—everything can fit around the table. So for me, it was a point we didn’t want to lose.”
All Barefoot Home products are reversible, recyclable, can be used for days at a time or fit neatly into a purse. They don’t need to be thrown away after six months, don’t take up space on the counter, and can be used for other purposes such as gift presentations, pot holders, food travel, jewelry bags and more.
As the company grows, Margherita and Lucia plan to create personalized items for restaurants and have a physical shop in town.
“These are not just things that you make, this is something that you live,” she says happily.
BarefootHomemade.com @barefoothomemade
Whether you’re seeking the perfect centerpiece for a special occasion or simply craving a sweet treat to brighten your day, Nothing Bundt Cakes in Mason and Liberty Township offers a slice of indulgence that’s hard to resist.
Local Mary Thress was introduced to her business partner, Carey Greiner, for what was supposed to be a simple 20-minute meetand-greet—but the bakery idea and partnership was a spark they couldn’t ignore. Before they knew it, their first franchise location was born in 2016. “Two women started the original company out of their kitchens in 1996, and most of the franchises are owned by women today,” says Mary.
The frosting-fabulous franchise, Nothing Bundt Cakes, boasts 11 regular flavors in multiple sizes: full-sized Bundt cakes, single-serving Bundlets, and dozen packs of party-sized Bundtinis. Of the thousands of cakes that have been sold—upwards of 25,000 Bundlets and more than 50,000 Bundtinis—Mary singles out the most popular pick as the decadent Chocolate Chocolate Chip, with White Chocolate Raspberry right on its heels.
Each cake is baked to perfection and adorned with the bakery’s signature butter cream cheese frosting, prepared in-house daily. Their popular Carrot Cake can be served dairy-free by omitting the frosting, and they even have a gluten-free Chocolate Chip Cookie Cake. Of course, the bakery offers seasonal flavors as well—autumn sees a Pumpkin Spice Cake, and for winter, out comes the Peppermint Chocolate Chip.
TWO FEMALE ENTREPRENEURS ARE REDEFINING THE CLASSIC CAKE
“For holidays like Thanksgiving and Christmas, I recommend preordering because we do get very busy,” Mary suggests. “We’ll always have cakes for people walking in to buy, but flavors could be limited. You can order online, or simply call the bakery if you have any questions.”
While the bakery’s name emphasizes the Bundt cakes themselves, this sweet success offers more than desserts. Customers can indulge in items like Bundtlet towers, gifts, or personalized decorations for various occasions such as birthdays, sporting events and celebrations.“We have a lot of cute things in our Bundt’ique,” shares Mary.
Despite the bakery’s popularity (and that frosting!), Bundt cakes are relatively new to America. They were inspired by a European cake that dates back to the 15th century—the “gugelhupf”—which unlike the Bundt is leavened with yeast and contains fruit. In the 17th century, it became a favorite of Marie Antoinette, but didn’t come into popularity in America until the 1960s, when Ella Rita Helfrich won second place in the Pillsbury BakeOff with her Tunnel of Fudge.
Ella’s overnight sensation became synonymous with America (forget the apple pie). In the 2002 comedy My Big Fat Greek Wedding, a Bundt cake humorously demonstrates the difference between a family from America and a family from Greece— the Greek matriarch happily exclaims “It’s a cake!” and displays it as a centerpiece, showing the integration of the two families.
From Bundt cake history to modern interpretations from this locally-owned bakery, every bite from Nothing Bundt Cakes in Mason and Liberty tells a story of craftsmanship and passion. Sweetness takes center stage, reminding us that sometimes, a simple slice of cake is the only thing you need.
NothingBundtCakes.com
FUN FACTS:
• The first American Bundt pan was invented by the company Nordic Ware, but sales only took off after the Tunnel of Fudge cake took 2nd in the Pillsbury Bake-Off in 1966.
• National Bundt Cake Day is celebrated on November 15.
• Nothing Bundt Cakes eClub members receive free Bundlet coupons for their birthdays!
• Nothing Bundt Cakes franchise locations can be found in more than 40 states and Canada, spreading the joy of Bundt cakes far and wide.
MICHAEL FRANKS Senior Wealth Advisor
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ARTICLE BY NICOLE BROWNING | PHOTOGRAPHY BY MATTHEW J CAPPS
When you walk into one of John Ness’s establishments— whether his neighborhood-staple, Hyde Park Fine Meats and Seafood, or his new storefront in Loveland, Castle Prime Meats—you can guarantee that you’ll have both an amazing experience and leave with top-notch fare. When I caught up with John in Hyde Park to talk about the new business he’s opened in the Loveland area, it was impossible to miss John’s infectious, excited attitude. Each customer who entered his shop was greeted personally and genuinely, and all of them seemed to know John well, talking with him enthusiastically and discussing how their last purchases worked out, or filling him in on the latest tidbits of their lives. That right there is exactly the atmosphere John has cultivated for 10 years in Hyde Park, and the same culture he’s already bringing to Loveland at Castle Prime Meats. His is a neighborhood store, with a crew that’s passionate about the experience and goods they can provide to you.
To fully capture what John is doing at Castle Prime Meats, it’s important to understand his background in the hospitality industry. Since he was 10 years old, John’s had a love for cooking, entering the restaurant business at just 15. After college, he dedicated his life to traveling and learning the restaurant business, and even owned his own spot in Northern Kentucky for a few years in 1999 before deciding to travel more, which ultimately led him to meeting his wife and settling down in family-friendly Cincinnati. Upon returning to the area in 2012, John came upon the opportunity to move into the butchering business, and it was the perfect mesh of his love of working in a kitchen with reasonable hours. “It’s more fun than a restaurant,” John explains of the business. “Plus it’s more conducive to raising a family.”
Now, John’s been in Hyde Park for a decade. “I’ve finally found my niche! I look forward to going to work, but it was time to expand,” he smiles. “My research showed there was a need for a more upscale meat store in Loveland—there wasn’t really a place to get your groceries without going into one of the large chains.”
So if you’ve had a tough time finding those lamb chops, now you can count on Castle Prime Meats to always be stocked with a range of options.
“We offer a full selection,” John promises. “We always carry veal and lamb, and we have a very wide range of beef, pork and chicken—of course, we have steaks and ribs, but also osso buco, veal cutlets, leg of lamb, lamb chops. Plus, we also have different ground meats that we keep in single packs in the freezer.”
And even though “prime meats” is right in the store name, Castle Prime Meats offers so much more. From canned tomatoes and fresh cilantro to premade meatballs and oven-ready lasagnas, you will be shocked (definitely awed) by the variety of fresh, gourmet goods available. So how is all of this possible, you may be asking? “We hire mainly restaurant chefs so we can make a lot of homemade, restaurant-quality items. Not only do we have the butchering expertise, we also have fromscratch dinners, sides and deli salads that are made fresh every single day,” explains John. So when you’ve got too much on your metaphorical plate, John is there to fill your physical plate with delicious selections from his shop, available in a pinch. “That’s why I try to hire restaurant people—we know what we’re doing when it comes to cooking, we’re not just slapping something together and it’s … ehh, bland. Everything tastes great, and it’s very economical. So you’re getting restaurant-quality food at half the price.”
At the end of John’s day, the name of the game is creating community through the foods and services he’s offering in Loveland. “We want to create a neighborhood store,” and that’s exactly what he’s done.
And not only is John here to fulfill your grocery needs— he also carries other locally sourced items. “I’m more than happy to bring any local products people may want into the store, so our customers can give them a try, see if people enjoy them, and help support other small guys like us.” He says this includes anything from flavored nuts to homemade butter cookies, or locally made barbecue sauces to smother over your freshly purchased meats. But the grocery goods aren’t the only local product—all of John’s meats are sourced in the Midwest, as close to
home as he can get them, guaranteeing fresh, quality meat will always be available in the case.
At the end of John’s day, the name of the game is creating community through the foods and services he’s offering in Loveland. “We want to create a neighborhood store,” and that’s exactly what he’s done.
On Facebook, search Castle Prime Meats 10486 Loveland Madeira Rd, Loveland | 513.677.2442
WHAT TO CHOOSE?: Castle Prime Meats is a quaint shop nestled nextdoor to Seafood Station at Loveland Crossing—a clean, uncluttered, welcoming space that makes it hard to decide where to even start when you enter to shop. With so many options, it’s best to take your time perusing the shelves—from freshly baked Sixteen Bricks loaves to dried pasta, garden-grown tomatoes to big bell peppers, it’s impossible not to find what you need (or resist buying more than you came in for).
“I’ve finally found my niche! I look forward to going to work.”
BY
Everyone needs help from time to time, especially when it comes to keeping a home tidy. Locally owned and operated, The Maids specializes in house cleaning services throughout Greater Cincinnati—and no job is too big or small.
A whopping 96 percent of customers are referrals, says Jessica Samson, The Maids branding director. “That means a lot of our existing customers speak so highly of the work we do,” she proudly shares.
Not only does The Maids handle typical cleaning projects, they also specialize in tips and tricks that make the most of cleaning appliances—like your trusty dishwasher.
“Dishwashers are great at keeping plates clean and kitchens tidy,” Jessica says. “But there’s a lot more that you can get out of them if you know what can and can’t be put onto its shelves.” Some dos and don’ts you may not know …
1. Nonstick pans.
2. Wooden cutting boards and wooden utensils. “High temperatures and detergents in your dishwasher will strip the natural oils from wooden utensils, dishes and cutting boards,” Jessica says. “Wooden items will crack and even fall apart.”
3. High-quality knives. “Kitchen knives and other sharp-edged tools should never be washed in your dishwasher. Dishwasher detergent can dull the cutting edge, leading to the need for more frequent sharpening—and a shorter life for your cutlery.”
4. Cast iron skillets or pots. “The proper use and care for cast iron cookware is to season it with oil each time you wash it—the oil seeps into the iron, creating a protective coating against corrosion and an ideal cooking surface. But when you wash cast iron in the dishwasher, the detergent and hot water strip away that oil.”
1. Toothbrushes.
2. Small garbage cans and gardening tools.
3. Baby stuff. Small washable toys, pacifiers and teethers are the right size for cleaning and sanitizing in the dishwasher, Jessica says. “Use the top rack, take off the drying setting, and run a regular cycle.”
4. Pet bowls. “Bacteria and mold can grow in dirty water or food bowls,” she shares, “and can make your pet sick. Wash on the top rack, and use a sanitizing cycle.”
Maids.com/105 | 513.396.6900
Smart Ways to Curb your Spending Appetite
ARTICLE BY PAMELA MCWHORTER | PHOTOGRAPHY BY MATTHEW J CAPPS
For many of us, the idea of going on a budget sounds about as dreadful as going on a diet. When you feast your eyes on a designer bag, you’re ready to indulge—but then your wallet wags its finger and says “Uh-uh-uh, finish paying the electric bill first.” But who wants to finish eating a carrot, when there’s a carrot cake with cream cheese frosting right in front you?
Thankfully, going on a budget doesn’t mean depriving yourself of all your favorite tastes. Like a healthy diet, budgeting is really a matter of balance, according to Edward Jones financial advisor Matthew Hoekzema. To help prioritize spending and saving, Matthew suggests the 50-30-20 rule.
“Fifty percent of your income should go toward your needs—groceries, housing, transportation, healthcare, clothing, education, childcare,” he explains. “Thirty percent would be your wants. That’s where you can pick and choose—maybe it’s an expensive gym membership, going to the movies, or going out to eat. Then 20 percent should go toward paying yourself, whether that’s your 401k or IRA accounts, and also paying down your debts.”
How you decide to track your budget really depends on your style and comfort level. Maybe you’re more a “meat and potatoes” budgeter and like to use a pencil and paper. Or perhaps you prefer the details and control that come with working with a spreadsheet.
Matthew says there are also several free apps, such as Mint, that can simplify budgeting—even for the most math-adverse. Some banks even offer budgeting and savings tools within their own apps.
Looking for more ways to curb your appetite for spending? Matthew suggests using the envelope method to control discretionary spending and credit card expenses—where you take cash out of the bank and place it in envelopes labeled for different expenses. For instance, if you set aside $150 a month
for fine dining, and the lobster puts you a dollar over, you need to choose something different on the menu. Managing your food expenses is especially important these days, as we’ve all seen a rise in grocery prices and dinner checks. However, Matthew says a few simple habits can help keep food costs from taking too big a bite out of your wallet.
1. Buy the store brand. You can save about 40 percent on average. 1
2. Get a Costco or Sam’s Club membership. With a little planning and some storage space, you can save a significant amount by buying in bulk. Basic annual membership fees run well under $100 at either warehouse.
3. Drive past the drive-through window. A fast-food meal for four can cost around $40. Pack your lunch instead or bring snacks to that sports practice pickup.
4. Keep tabs on your restaurant check. Besides opting for lighter fare, watch your bar tab, too, as liquor up-charges can really add up.
If you have financial questions for Matthew, you can find him at 790 Lila Avenue in Milford, which way back in the day was Heap Big Beef. Matthew doesn’t have a drive-through window, but he does offer a full menu of financial services.
EdwardJones.com/us-en/financial-advisor/ matthew-hoekzema | 513.831.4323
1 Pamela Vachon, “Ever Wonder How Much Cheaper Store-Brand Groceries Are? We Did the Math,” CNET. com, June 22, 2023, https://www.cnet.com/home/kitchen-and-household/heres-how-much-buying-store-brandgroceries-will-save-you/ (accessed August 28, 2023).
As a leader in health and wellness, FYZICAL can assist you to enhance your mobility, relieve chronic pain, recover from surgery, and prevent injuries. By demonstrating proper body mechanics, appropriate stretching, strengthening and conditioning exercises, our PTs can help you stick to your goals of improving your wellness and establishing a fitness routine, safely.
For more information on how we can help you, please call and speak with one of our Physical Therapists today.
784
Phone: 513.774.3600
Sage
I know what you’re thinking. Another yoga studio? Hear me out. This one’s different. From the moment you walk in—you can feel it. That welcoming, energetic vibe. The plants, the pictures, the healing, the heat.
Don’t pump the brakes just yet—this isn’t that 125-degree sweatbox or gurus-only workout space I know you’re picturing. It’s the total opposite.
“Our difference?” Jessica Starr muses, coffee in hand, walking with me after my first class. “The inclusiveness. This is for everyone. Anyone. No matter what you look like or where you are in your life.”
Jess is co-owner and founder of Sage, with two more studios in Newport and OTR. She’s energetic. She’s direct. Vibrant. Real I liked her immediately. And her and Chelsea’s newest studio.
ARTICLE BY STEPHANIE MEINBERG"I think there are people out there who want to come to a place where they can sweat and swear and hear an unusual playlist. They want community. It’s all here." - Jessica
“People need a space where they can just let go … whether they know it or not. You need a place that allows you to just be—and discover who you are.”
advice, especially in our post-covid, oftenover-scheduled, get-it-all-done world. Advice, not surprisingly, from Chelsea Gleason, co-owner of Sage Yoga Hot in Harper’s Point. A summertime addition to that retail row—but one that’s already working its magic on this community. And me.
“We call this location our Garden Witch,” Chelsea smiles. Again, I can see why—just one visit, and I’m already enchanted, ensorcelled. Maybe it’s the “vibe” photos that line the walls. Or the Reiki, healing touch and wellness space. Possibly the reformer room and pilates offerings? Or the fact that everything is sustainable and eco-friendly, from towels to mats and more—that’s both impressive and important to me.
No, I think what fully ensnared me was the yoga room itself. It’s dark. And hot. And that’s the magic of it all.
“We use infrared heat, which is gradual, not like forced-air heating,” Chelsea explains. “It warms you slowly—not dramatic sweating, more like condensation. It’s really good for your skin, your organs, your body.” She’s right—the room hovered just under 100 degrees. After class, I felt refreshed, not depleted. Sweaty, but not soaked.
The biggest surprise—the darkness. Illuminated only by a single, small candle in front of everyone’s mat. With no mirrors, only a dim view of those around me, I had nowhere to focus except on Jess’s voice. Her guidance. Her flow. Her occasional expletive—which was refreshing and real on a level all its own.
“We’re around lights all the time,” Chelsea explains. “We’ve created this really amazing style—the dark makes it accessible, offers a distraction. Yoga is about freedom. And finding union with your body. This space can hold and be whatever you need it to be.”
Again, sage advice. Mine? Give this unique, down-to-earth, darkly warm style a try. Your body—and mind— will thank you.
My Thai food experience isn’t international and decades old, but my sushi experience is.
I ate my first sushi in Okinawa. My fellow Leathernecks instructed me to lather on the green stuff. A hazing ritual I realized when my head caught fire.
ARTICLE BY J.M. GREEN
PHOTOGRAPHY BY MATTHEW J CAPPS
In Tokyo, I discovered a little hole-in-the-wall sushi diner. Nobody in Shibuya spoke English. I watched and learned. I waited for an empty stool, then sat at a long oval counter with multi-level conveyor belts. I grabbed a plate, swallowed the sushi, repeated. When I was done, I raised my hand. Someone would appear beside me, count my plates and yell my total yen to the cashier.
After a few visits, people laughed when I marched in. I didn’t understand and was self-conscious, but the sushi was worth more hazing. Finally, one day, another patron whispered to me in her broken English, “They call you Big Stacks,” because my plates were stacked high. And my stacks were many. Best sushi ever.
Teak Sushi and Thai Cuisine is the best sushi I’ve ever had outside Japan. And Big Stacks knows.
I ordered the five-piece chef’s choice and Loveland roll. The pieces are standard—tunas, salmon, white fish—and they melt in my mouth. The roll is crab with a kick, salmon, tuna and yellowtail. But the first taste is a scorched parsley blanketing the rice. Asparagus and cucumber continue the earthy flavor—a harmonious union with the sweet taste of fish.
Mouth full, I sit across from my date, a beautiful curly brunette with a face full of freckles. She asks, “What’s the difference between sushi and sashimi?”
Before Big Stacks can impress her, the bartender stops midstride while walking past our table to answer.
He’s Cade Cloud. The name sounds like a country crooner, which is fitting because he has the charm. If you want the answer, you’ll have to ask him yourself.
My date’s emerald eyes follow him back to the bar. I turn to look, too, but focus on something more impressive. The bar crew waits to pour Preseco and bottled beer into glasses at the moment the servers are ready to deliver the drinks. That’s just one move that makes Teak a classy Cincinnati staple.
Chanaka DeLanerolle purchased Teak in 2001, a Mt. Adams staple since the late ’90s. The original location moved to OTR three years ago. With the Loveland opening, the restaurant, which has been blessed as “Best Asian Cuisine” by local media, has its first second location.
“Loveland is a fun neighborhood,” Chanaka says. “I’ve tried to visit as much as I can because of the people, the safety … it’s very comforting.”
So is the chicken pad thai. Chanaka has worked with the same chef, who strictly focuses on pad thai and also remains anonymous, for 25 years.
I first tasted the roasted peanuts. The bean sprouts and green onions are fresh and flavorful and almost relegate the chicken to an afterthought. Big Stacks never could have dreamt meat wouldn’t matter. The tamari infuses the dish with a perfect amount of sweet. No sugar added to Teak pad thai.
After opening its reservation system in late July, Bisert Svay, general manager, arrived the next morning to discover over 300. “We had to turn off DoorDash and Uber Eats,” Bisert remembers.
The restaurant is hot—and so is the Teak trio, a stir-fry with beef, chicken, pork belly and Teak’s secret brown sauce. I ordered it at a three, the dish’s lowest degree, but it was still a kick for Big Stacks. Every bite was unique with its combination of bell peppers, broccoli and mushrooms. And the bites with pineapple and tomato made the dish addicting. I tried to savor
every bite, put my fork down and look around a little. But the fork was never far.
When I did sneak a peek, there wasn’t an empty seat all night. But reservations aren’t required and Chanaka wants to address those rumors.
“I don’t like it,” Chanaka says. “I want people to come in.” He’s committed to fostering a neighborhood hangout (and maintaining price points for all his neighbors). He wants you to stop by, walk in, join the crowd.
When you do, try the duck. Its preparation is a two-day ritual and its flash-fried, tempura-powder, crispy-coating is like no other dish in Loveland. Share the crab puffs! I didn’t. Second date for Big Stacks still pending.
HOURS: Closed Mon, Open Tues – Sun
LOCATION: 110 S. 2nd St, Loveland
WEBSITE: TeakLoveland.com
CALL: 513.583.8325
“We have a true ‘agricommunity,’” says Leslie Aberlin of Aberlin Springs, a growing conservation-centric neighborhood in Morrow currently boasting 67 homes (eventually 137 when complete) situated across 142 acres—50 acres of which is reserved for a regenerative farm that provides for its residents.
But Aberlin Springs also welcomes about 500 visitors year-round for events, cooking classes and receptions—strengthening its community-driven sense of purpose. “We’re creating a place where people know their neighbors,” Leslie smiles. “And share interests and opportunities.”
In fact, Aberlin Chef Rebecca Denney and herbalist/ resident Maureen Rosner curate and execute a farmto-table dinner every quarter at the community’s Chalet Clubhouse.
Pickle craving? No matter the season, there’s nothing like the satisfying crunch and flavor of sweet pickled cucumbers. Leslie dishes on one of her favorites, below.
(adapted from Tracy McNulty—it’s the very best!)
• 6 cups of pickling cucumbers (any size), thinly sliced
• 1 onion, sliced into rings
• 2 green peppers, sliced thin
• 1¼ cups sugar
• 2 tbsp salt
• 1½ cup apple cider vinegar
• 1 tsp celery seed
• 1 tsp mustard seed
Combine veggies in a mason jar with a lid. Mix remaining ingredients together, pour over cuke mix, seal and refrigerate (liquid will increase over a few days). Enjoy when you’re ready! Store in fridge for up to 8 weeks (if they last that long).
ARTICLE BY BILL FURBEE | PHOTOGRAPHY PROVIDEDABERLIN SPRINGS BRINGS FARM TO TABLE, AND IT’S OH-SO-GOOD!
But who doesn’t also enjoy (ahem, need) a refreshing beverage from time to time? Leslie’s got you covered there, as well—with another Aberlin Springs fave.
(adapted from Aberlin’s herbalist, Maureen Rosner) Makes about 8 servings
• 1¼ cup blanco tequila
• ¾ cup Génépy le Chamois Liqueur
• ½ cup chilled pineapple syrup (recipe below)
• ¾ cup fresh-squeezed lime juice
• Small bundle of fresh herbs (your choice: basil, fennel, mint, rosemary, sage, etc.), plus extra for garnish
• 2¼ cup chilled club soda
Pineapple syrup:
• 1/2 cup fresh pineapple juice
• 1/2 cup sugar
In a small saucepan, cook pineapple juice and sugar over medium heat, stirring constantly, until sugar dissolves (without boiling). Syrup will thicken slightly. Remove from heat and let cool; refrigerate until wellchilled (will keep in fridge up to 4 days).
Combine tequila, Génépy and chilled pineapple syrup in a 2-quart pitcher, stir to mix well. Stir in fresh lime juice and herb bundle. Cover tightly and refrigerate for 2 hours.
Before serving, stir again, strain out herbs, and add chilled club soda. Fill pitcher with ice and stir gently. Pour into ice-filled glasses, garnish each glass with your choice of herbs (and maybe a lime or two?). Cheers!
Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with this simple recipe.
Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.
Crust:
• 1 1/2 cups flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cubed
• 1/4 cup iced cold water
Filling:
• 2 apples, peeled and sliced into thin slices
• 1/4 cup packed dark brown sugar
• 1 1/2 tablespoons flour
• 1 1/2 teaspoons lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• Caramel sauce
• Optional: 1/4 cup chopped walnuts or pecans
Crust:
(Note: If running short on time, store bought crust works great, too.)
Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.
Filling: Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.
Assemble and Bake:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice cream.
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
A curated selection of the most intriguing upcoming events in our area.
QUILTER’S STUDIO OF LOVELAND | 9:00 AM
An all-day annual affair loaded with fabrics, patterns, quilts, sharpening service, supplies and more! This is your chance to browse and buy from a variety of vendors, whether you’re a seasoned quilter, fabric artist, scrapbooking pro or creative crafter. The sale also includes craft items, hand-made goods, books and more— and only happens once a year! Come to the lot, get a lot. QuiltersStudioOfLoveland.com
SYMMES PARK | 5:00 PM
Friday night plans? Now you do. Bring the kiddos and the entire fam for a celebration of all things fall. With kid-centric activities like inflatables, a petting zoo, pony rides and even a hay ride, you won’t want to miss out on the fun. Food and drink options, too, so it’ll be easy to make a night of it! SymmesTownship.org/home
BRANCH HILL ESTATE | 9:00 AM
OCTOBER resolved IBS less digestive disruption resolved Crohn’ s
Fall in love with the local farm life—AND support NEST CLC’s Dancing with the Stars? That’s a duo that can’t be beat. This annual fundraiser brings donuts and coffee together with piglets, goats, donkeys and more for a fun-filled farm day. Tour this hidden gem, get up close with the animals, support NEST—win, win, win. Tickets will go fast! Facebook.com/BranchHillEstate
EAST LOVELAND NATURE PRESERVE | 2:00 PM
OCTOBER 6TH OCTOBER 7TH OCTOBER 7TH our practice members are finding unconventional results in their health! it’s time to get to the root cause of your health concerns - from a wellness perspective: discountedfor lifestyle subscribers!
resolved reflux less cramping & bloating resolved constipation less aches + pains improved digestion better sleep 64
OCTOBER 7TH
LOVELAND ELEMENTARY
SCHOOL | 1:00 PM
It’s time to clean out those closets, unclutter the garage and basement, tidy up the home office, gather up your extras—all thanks to the Loveland Sustainability Council. Drop off your unwanted and recyclable items— from fixtures to furniture, housewares and even a shredding truck, check out the list of everything you can (freely, safely!) donate for disposal or reuse. LovelandSustainabilityCouncil.org
OCTOBER 14TH
PRINCE OF PEACE LUTHERAN
CHURCH | 11:00 AM & 1:00 PM
One of the city’s longstanding favorites, Empty Bowls is coming to Loveland, with proceeds benefiting the Loveland LIFE Food Pantry. Potters and clay artists from around town have been throwing bowls for this event, so the choices are sure to be stunning. Enjoy lunch, treats, prizes at two seatings—and your-choice of a handmade bowl to take home. Tickets, $25. LifeFoodPantry.org/emptybowls
OCTOBER 14TH
WEST LOVELAND AVE /
HARPER’S POINT KROGER | 8:00 AM
Look for your local firefighters, armed with their boots and a mission to raise funds for the Karen Wellington Foundation. Your LSFD will be collecting your donations at two spots until noon, all proceeds of which help KWF give women and families living with cancer a little much-needed fun and relaxation— think vacays and spa days, concerts and more. lovinlifeloveland.com/ events/lsfd-fill-the-boot-fundraiser/
Get in touch by heading over to our landing page to connect: CityLifestyle.com/Loveland
FINDING THE PERFECT BLIND OR SHADE IS EASIER THAN FIXING THE KITCHEN SINK
ARTICLE BY EMILY BARLOW | PHOTOGRAPHY PROVIDED
Ah, the kitchen window above the sink—the perfect place to wash dishes and daydream, but a tricky place to find window treatments for. Do you want more light or the option for privacy? Maybe you have a large sink and reaching over to pull up a blind is tricky? Of course, easy-to-clean tops the list for a lot people—wiping up the grease and grime
that seems to stick to every surface. Luckily Shaun Lyon, owner of Window Accents, has solutions to all your kitchen window treatment problems.
WindowAccentsInc.com 920 Loveland Madeira Rd. Loveland | 513.398.5798
For easy cleaning, shutters are a great option—plus you can open or close to let in more light or adjust for privacy.
Faux wood blinds are budget-proof options—plus they can stand up to steam (e.g., pouring out pasta water in your sink) better than wood.
Want a softer look in your kitchen? Roman shade vignettes come in a variety of colors and can be rolled up to let the light in.
If you love the Roman option but prefer your shade to stack instead of roll into the headrail, Window Accents has choices for both.
A motorized shade makes raising or lowering your shades a snap. You can even program your shades to lower at night and rise again with the sun through a simple app.
Can’t decide? Want to feel the textures and see how they move? Stop by the showroom and browse their selection in person.
