Issuu

The Food & Drink Issue

LO C A L S E RV I C E S

FARM-FRESH FO O D, WITHOUT TH E SATU RDAY M O RN I NG RUSH F O O D + B E V E R AG E

TH E PERFECT PAI RI NGS FO R WIN E & CH EESE O C TO B E R 2 02 6

LIFESTYLE LETTER

More Than What’s on the Table I probably shouldn't admit to having a favorite issue. But give me good cheese, a great glass of wine, and people I enjoy around the table, and October has an unfair advantage. Of course, the older I get, the more I realize that what I love about food and drink isn't simply what's on the plate—or in the glass. It's everything that happens around it. Food has a wonderful way of bringing us together. It's the recipe someone shares because their family loves it. It's discovering a local farmer who raises the food you're serving for dinner. It's opening a bottle of wine and lingering at the table long after the meal is finished. Some of my favorite memories have been made that way. That's what you'll find throughout this month's Food & Drink Issue. You'll meet the team behind FarmSource, working to make it easier for Central Ohio farms and families to find one another. We visit Stratford Ecological Center, where children and adults can experience the connection between the land, the farmer, and the food we eat. Two local doctors step out of their offices and into their kitchens to share recipes they love making at home. We also celebrate 25 years of Polaris Fashion Place and look at how it has grown alongside our community, evolving from a place to shop into a destination for dining, entertainment, and gathering. And because no Food & Drink Issue would be complete without a little indulgence, we're tackling a very important question: Which wines really do pair best with our favorite cheeses? This is serious journalism, people. Someone had to do it. What I love most about these stories is that they're really stories about community—people growing things, making things, teaching things, and sharing things right here where we live. You'll see that same spirit in this month's City List, where we're highlighting specialty food shops, wine and spirits destinations, and even makers brewing and distilling right here in Central Ohio. Because choosing local isn't just about where we spend our money. It's about supporting the people who invest their talents, ideas, and livelihoods in the place we call home. So this month, pour something you love, put something delicious on the table, and invite someone to share it with you. Because the best part of any meal has never been what's on the plate. It's who's around the table.

LISA FEDERICO, PUBLISHER @NORTHWESTCOLUMBUSCITYLIFESTYLE

October 2026 PUBLISHER

Lisa Federico | lisa.federico@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Madison Moroi | madison.moroi@citylifestyle.com C O PY E D I TO R

Brice Bunner | bunnerb@gmail.com CONTRIBUTING WRITERS

Ashley Labaki, Emma Carter, Lisa Federico, Madison Moroi C O N T R I B U T I N G P H OTO G R AP H E R S

Abigail Hopper, Ben Harrison, Bonfadini Franciacorta, Brie Brunswick, Chris Martin Productions, Comelli Paolino, David Hill Vineyards & Winery, James DeCamp, John Potter Photography, LeVigne Winery, Timothy E Black, Worthington's MedOne Primary Care

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Jenna Crawford LAYOUT DESIGNER Amanda Schilling QUALITY CONTROL SPECIALIST Hannah Leimkuhler

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Northwest Columbus City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Northwest Columbus area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect

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L I F E ST Y LE LE T T E R

Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Northwest Columbus City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

Boo & Brew SATURDAY, OCTOBER 24 | 2 - 6PM

PolarisFashionPlace.com/BooandBrew

• LIVE MUSIC FROM LONG PLAY

• KIDS INFLATABLES

• FOOD TRUCKS & BEER SALES

• PUMPKIN DECORATING

• BRING YOUR OWN LAWN CHAIR

• FACE PAINTING

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

Print Prestige Meets Digital Power.

16 28

Featured

14 16

Departments

Cheese, Meet Wine A simple guide to finding the perfect pour for cheese.

Farm Fresh Without the Rush Fresh local food, made to fit your schedule and lifestyle

Healthy Choices, Real Life

MedOne Primary Care Specialists share healthy recipes—and why better health is about balance, not perfection.

Lifestyle Letter

City Scene

Business Monthly

City List

Chef ’s Selection FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Kids Menu EDUCATION

Culinary Creations FOOD + BEVERAGE

Realty Report REAL ESTATE

Events

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT? With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

CRIMSON PHOTOGRAPHY

YANI SHENG

ANGELA PILEWSKI

1: Music Director Antoine Clark leads the Worthington Chamber Orchestra during Beethoven and the Natural World. 2: Worthington Chamber Orchestra Board members celebrate art and community at High Road Gallery’s August fundraiser. 3: Angela, Tanya, Gonzalo and Tiffanie toast to MySOMM + Chef's Table Winemaker Dinner: Rioja Vega.

C I T Y SC E N E

The Exterior Living Company designs and builds custom decks, sunrooms, porches, and patios. With 40+ years of experience at our foundation, we harness the heart of your existing space to craft lasting exterior value and a backdrop for cherished memories.

Complimentary estimates at

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Simply South Brings Vibrant Vegetarian Cuisine to Polaris Fashion Place Simply South, an authentic South Indian restaurant focused on bright vegetarian fare, is bringing a distinctive new dining experience to Polaris Fashion Place. The menu celebrates its cuisine through fresh vegetables, aromatic spices and traditional dishes, offering a meat-free menu unlike anything else at Polaris. Its arrival not only expands the destination’s already diverse dining lineup, it also introduces Central Ohio diners to vibrant regional flavors. See the menu and make reservations at simplysouth.us. Photography by Ben Harrison

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Hutta Orthodontics Creates Confident Smiles with Care Hutta Orthodontic Specialists combines cutting-edge technology with a warm, family-focused approach. Their customized treatment options, including Damon and Insignia braces, clear aligners, and Invisalign, are available to patients of all ages. Hutta’s knowledgeable team builds relationships with each patient and is known for their emphasis on comfortable, informed care. If you’re in need of specialized dentistry, you can visit their office at 6641 N. High Street, Suite 104 in Worthington for a complimentary consultation.

Scan to read more Photography by Hutta Orthodontic Specialists

Bonfadini Franciacorta Dinner Brings Italy to Central Ohio Experience Italy’s answer to champagne at The Clocktower Kitchen + Bar in Plain City during MySOMM + Chef’s Table’s Bonfadini Franciacorta dinner. On Tuesday, October 20th, winemaker Francesca Bonfadini will expertly pair each of the five courses with her family’s estate-grown sparkling wines. You’ll explore Franciacorta DOCG through this intimate, immersive dining experience - perfect for any sparkling wine connoisseur! Tickets for this event are available on Eventbrite.

Photography by Bonfadini Franciacorta

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Want to be featured? G E T I N T O U C H AT C I T Y L I F E S T Y L E . C O M / N O R T H W E S T C O L U M B U S

B USIN E SS M ON T H LY

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PICKS FO

ER’S TOP B U

We have such amazing, innovative business leaders in our community who are proud to serve you, our residents, with class and quality. We’ve compiled some of our top company picks for the services that might be on your mind this month in an effort to make your lives a little easier.

O OB

CITY LIST

the

R OU

Specialty Food Stores Weilands Fine Cheese 614.267.9878 Romashka Eastern European Specialty Market 614.389.2001 Han Ma Oom Korean Market 614.725.0304 We Got Meat wegotmeat.com | 614.389.2192 Dayou Asian Grocery Store 614.467.0888

Spirits House Wine housewineonhigh.com | 614.846.9463 Barrel & Bloom endeavorbrewing.com | 614.698.0444

Want to suggest a monthly pick? G E T I N T O U C H AT CIT YLIFEST YLE .COM/ NORTHWESTCOLU M BUS

C I T Y LIST

Aardvark Wine & Beer aardvarkwineandbeer.com | 614.467.9800 Guru Wines & Spirits 614.505.7140 Northwest Wine & Spirits 614.947.0738

Watch Dr. Verma on YouTube Scan to learn more.

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Cheese, Meet Wine A simple guide to finding the perfect pour for cheese. ARTICLE BY MADISON MOROI We know the familiar rules: white wine with fish, red wine with steak. But what happens when the cheese board comes out? With everything from creamy Brie and nutty Alpine varieties to aged Cheddar and pungent blue cheese, choosing the right bottle can feel considerably less obvious.

Soft & Sparkling Brie + Franciacorta Rich, soft-rind cheeses like Camembert and double- or triple-crème Brie pair beautifully with Franciacorta, an Italian sparkling wine made using the same traditional method as Champagne. David’s pick is Bonfadini “Carpe Diem” Satèn Franciacorta DOCG, whose bubbles and acidity cleanse the palate after each creamy bite. Add Prosciutto di Parma to bring out the wine’s fruitiness. Family-owned Bonfadini grows its own Chardonnay and Pinot Noir grapes rather than sourcing fruit. Owner Francesca Bonfadini will Columbus later this month; follow @mySOMMwine for details.

Photo by David Hill Vineyards & Winery

Nutty & Earthy Alpine Meets Pinot Nutty Alpine cheeses like Gruyère, Comté and Emmentaler pair beautifully with David Hill Estate Pinot Noir from Oregon’s Willamette Valley. Their savory, nutty flavors accentuate the wine’s red fruit and earthy notes, while Pinot Noir’s acidity also complements prosciutto, salumi, and dried sausages. For a local addition, try an earthy terrine or pâté from Hungarian Butcher in Linworth. David Hill is one of Willamette Valley’s historic producers, with some of the region’s oldest vines.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

For guidance, we turned to David Kusz of MySOMM Wines, a local sommelier, wine educator, and consultant who holds the WSET® Level 4 Diploma in Wine. David represents small, specialized wineries from around the world and approaches these pairings from the cheese—considering its richness, salt, and flavor profile, then selecting a wine that complements or balances it. These four pairings demonstrate how dramatically the right combination can change what you taste. Bubbles refresh the palate after rich, creamy cheese. Acidity brings other flavors forward. Earthy wines complement nutty

cheeses, while salty and sweet can create an entirely different experience. Best of all, you can taste the pairings yourself. Throughout October, House Wine in Worthington will feature the wines from this story on a dedicated shelf. Look for the “Featured in Northwest Columbus City Lifestyle” display, choose a bottle, add the recommended cheese and accompaniments, and create your own tasting experience at home. Want to explore further? David hosts monthly wine dinners and is available for private pairing experiences. Find details at MySOMMwine.com.

Photo by LeVigne Winery

Aged & Bold Cheddar Meets Cabernet Aged cheeses like Gouda and Cheddar have enough flavor to stand up to Le Vigne Cabernet Sauvignon from Paso Robles, California. Their salt and fat also help soften the wine’s tannins—the compounds responsible for that dry sensation in your mouth—creating a smoother pairing. Add peppered salami, mild soppressata, or bresaola, an Italian air-dried beef, to round out the board. For something a little different, try Red Leicester, a savory British cheese that pairs beautifully with Cabernet.

Photo by Comelli Paolino

Salty & Sweet Blue Meets Picolit Salty blue cheeses like Gorgonzola Dolce, Stilton and Cambozola pair beautifully with Picolit, a rare Italian sweet wine known for its rich fruit flavors. David’s pick is Comelli Picolit DOCG from Friuli, Italy. Much like chocolate-covered pretzels, the salty-sweet contrast brings out the wine’s fruitiness. Add a drizzle of honey and toasted hazelnuts for another layer of flavor. Third-generation producer Comelli is certified organic, and Picolit’s difficult-to-grow grapes make this an especially precious wine.

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FARM FRESH FOOD WITHOUT the Saturday Morning Rush FarmSource Team; Photo by Brie Brunswick

FRESH LOCAL FOOD, MADE TO FIT YOUR SCHEDULE AND LIFESTYLE ARTICLE BY EMMA CARTER PHOTOGRAPHY BY ABIGAIL HOPPER AND BRIE BRUNSWICK

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

Photo by Brie Brunswick

In the Worthington area, we're fortunate to have one of the region's most vibrant farmers markets practically in our backyard. For those who can walk over on a Saturday morning, buying fresh local food couldn't be easier. But not everyone lives within walking distance—or has a Saturday morning schedule that cooperates. Between hectic mornings, parking, and crowds, shopping directly from local farms isn't always as convenient as we'd like it to be. That challenge helped bring FarmSource founders Nicholas Piotrowski, Bryce Maners, and Evan Campbell together. Connected through family, the three shared an interest in health, local food, and supporting the people who produce it. They also share a belief that today's industrialized agricultural system makes it difficult for smaller farms to compete—and that micro to medium-sized farms need better tools and resources to build a stronger, more resilient local food system. Agriculture has long been part of their families and lives. Bryce, FarmSource's CFO, grew up in Mount Vernon surrounded by 4-H and farming influences, while Evan, a Powell native whose grandparents were farmers, brought a healthcare background and passion for health and wellness. Together, the three set out to make locally produced food easier for families to access while helping smaller farms reach more customers. FarmSource gives shoppers a modern, digital way to buy local. Users can discover nearby producers and shop CONTINUED >

Photo by Abigail Hopper OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/N ORTH WE STC O LUM BUS

for locally raised meat, eggs, dairy, produce, and pantry goods, with pickup or delivery making local food easier to fit into everyday life. Just as importantly, shoppers can see where their food comes from and who produced it. For farmers, reaching customers online means another avenue for selling what they produce without spending every Saturday away from the farm. As the idea took shape, the founders were joined by a small team that included founding employees Abbey and Tyler, who helped turn the vision into what FarmSource is today. That collaborative approach has also shaped the way FarmSource works with farmers. Rather than simply adding farms to a database, the team personally visits farmers markets throughout Central Ohio, meeting producers who take pride in what they grow, raise, or make. Those relationships matter, and farmers themselves are helping shape FarmSource. More than half of the platform's features have been developed in response to farmer requests, reflecting the team's commitment to listening to what those smaller producers actually need. For now, that growth is centered close to home. FarmSource launched in May with 12 founding farms and continues to add producers throughout Central Ohio. For local families, that means discovering farms and growers they may not have known existed—even when they're just a short drive away. This vision extends well beyond convenience. FarmSource hopes to help reshape the way food

is produced and accessed by giving regenerative, mindful, micro- to medium-sized farms more opportunities to thrive within their own communities. Ultimately, the team envisions a more resilient local food system that challenges the scale-driven model of industrial agriculture and creates stronger connections between farmers and the people they feed. The Community Hub adds another layer to that vision, helping families discover reasons to visit the farms behind their food, from pumpkin patches and hayrides to other agro-tourism activities. Future plans include non-food farm products and expansion throughout Ohio, creating more ways for smaller farms to connect with their communities. For the FarmSource team, it's ultimately about strengthening the connection between the people producing local food and the families who want to support them. Central Ohio already has exceptional farms, growers, and farmers markets—including the Worthington Farmers Market. FarmSource simply provides another way to participate in that local food community. While it won't replace a Saturday morning at the farmers market—that's not why it was created—it does make buying local possible on all the other days, too. Plus, there are no subscription fees for shoppers or farmers. Explore local farms and learn more at Farm-Source.org.

“We’re putting farmers first and removing barriers to build a more local, sustainable, and connected food system.” -Co-Founder Evan Campbell.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

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P OL A R I S: T HE N, NOW, A ND NE X T CELEBRATING 25 YEARS OF GATHERING, GROWING, AND EVOLVING TOGETHER

ARTICLE BY ASHLEY LABAKI PHOTOGRAPHY BY JAMES DECAMP

Photo by James DeCamp

M UST SE E | FO O D + BEVERAGE

Celebrating the 25th anniversary, Polaris Fashion Place has grown from a classic shopping mall to Central Ohio’s epicenter of memorable food, fun, and unique experiences. As Polaris celebrates a milestone anniversary, its journey is a testament to both the changing tastes of our community and a commitment to always serving up more than consumers expect—especially at the table. Since opening in 2001, Polaris Fashion Place has kept pace with changing consumer habits, but nowhere is the transformation more visible than with its vibrant dining scene. In 2008, the fashion place added its

popular Lifestyle Center, welcoming icons like The Cheesecake Factory, Dave & Buster’s, and Godfrys. This turning point ushered in an era where eating out became just as big a draw as shopping itself. "One of the biggest ways the center has evolved beyond traditional retail is by becoming a destination for experiences, not just shopping,” Polaris General Manager Tamra Bower said. “Events and activations bring people to the property who may not otherwise have a reason to visit, creating opportunities to introduce new customers to the center and encourage repeat visits." With e-commerce giants Amazon and Doordash changing consumer expectations, the challenge is giving people a reason to visit in-person. Polaris meets that head on by offering experiences that cannot be replicated online—bringing in exciting new retailers like their highly anticipated Fabletics store. "We have to keep up with those different trends and then give them a reason to come out to our property," Marketing Director Ben Harrison said. “You can look at an item, see and feel it, and try it out before blindly making a purchase online.” It’s this focus on the experience, whether it’s their LIVE @ Polaris concert series, holiday events, or a hands-on class, that keeps consumers coming back. “The experience and play portion is relatively new with folks like Dick's House of Sport where you can go in and do a climbing wall,” Ben observed. Polaris’s dining options in particular have embraced this experiential approach. The soon-to-open Simply South will bring new, innovative vegan fare to the Lifestyle Center, joining mainstays like Benihana, a hibachi restaurant known for its tableside showmanship.

Photo by Ben Harrison

"Today, every meal and beverage has the potential to be an 'Instagram-worthy' moment... the appearance of the food, drinks, restaurant environment, and overall experience can be just as important as the product itself,” Tamra said. And the evolution of Polaris echoes in the surrounding community. What was once undeveloped land along I-71 is now a major destination, calling in visitors from all over Ohio, with experimental experiences like Big Air Trampoline Park. The center has continued to act as an engine for local growth and suburban development. For the Polaris team, it’s the community connection that matters most. "As we look toward the next 25 years, our commitment remains the same: to continue evolving with our community, creating memorable experiences, and providing a safe and family-friendly destination people are proud to visit,” Tamra emphasizes. One thing is for certain: even being 25 years old, Polaris Fashion Place is just getting started. You can keep up with what’s happening at Polaris by following @PolarisFashionPlace on social media.

Photo by Timothy E Black

Photo by James DeCamp

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

EAT R IGH T | FO O D + BEVE RAGE

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

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WHERE Farm-to-Table TRULY Begins Discover the educational farm connecting Central Ohio families with food, farming, nature, and our community. ARTICLE BY LISA FEDERICO PHOTOGRAPHY BY CHRIS MARTIN PRODUCTIONS One of my favorite things about putting together our Food & Drink Issue has been looking beyond what's on our plates and thinking more about how it gets there. And right here in our community, there's a place where children can gather eggs, tend a garden, explore a creek, and begin to understand something many of us rarely stop to consider: where our food actually comes from. Stratford Ecological Center in Delaware is part working farm, part nature preserve and, perhaps most importantly, a 236-acre outdoor classroom. Its mission is to help children and adults understand the relationships between living things and their environment, building appreciation for the land and everything that depends on it. That connection has been at the heart of Stratford from the beginning. The idea grew from Gale Warner's experience volunteering at an educational farm while attending Stanford University. She envisioned creating something similar on her grandfather's Delaware County land—a place where children could learn where food and fiber come from while reconnecting with the natural world. Stratford was incorporated in 1990, and its first schoolchildren arrived in 1993. Today, that vision is alive in muddy boots, garden rows, and curious hands. Visitors can explore four miles of trails, meet livestock, wander through gardens and greenhouses, and discover prairie, forest, creek, pond, and wetlands. Here, agriculture and nature aren't separate subjects. They're part of the same living system—and visitors get to experience that connection for themselves. For children especially, those lessons stick because they're experienced rather than simply explained. Through Farm School, field trips and seasonal programs, kids may care for animals, tend crops or explore native Ohio habitats.

K I D S M E N U | EDUCATI O N

Erin Gliatta, Executive Director. Photo by John Potter Photography

“When children gather an egg or pull something from the garden, food suddenly has a story,” says Stratford Executive Director Erin Gliatta. “They understand there are people, animals and land behind what we eat.” Learning happens with hands, senses, and curiosity engaged—and usually with a little dirt involved. That hands-on philosophy extends well beyond school groups. Families can join Farm Chores and help feed animals, gather and wash eggs, or water the garden. Younger children can experience Story Time on the Farm, while seasonal programs invite visitors CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/N ORTH WE STC O LUM BUS

to explore everything from maple sugaring and wildflowers to gardening and food preservation. The farm itself changes with the seasons, giving families a reason to return. Spring brings wildflowers, pollinators, and new life in the barn. Summer fills the fields with Farm Camp participants tending gardens and caring for animals. Fall revolves around harvest and discovery, while winter brings maple season and the chance to follow sap from tree to syrup. And you don't need to enroll in a program to experience Stratford. During designated visiting hours, guests can hike four miles of trails, visit livestock, explore the gardens and greenhouses, and wander through the creek, pond, prairie, and wetlands of the State Nature Preserve. It's close enough for an afternoon adventure, yet feels worlds away from the shopping centers and subdivisions just a few miles south. There's also a deeper lesson running through all of it—and one that connects beautifully with our FarmSource story in this issue. Buying locally brings us closer to the people producing our food. Stratford takes that connection one step further by helping us understand the land, work, and natural resources behind it. “Food is the doorway, but the lesson is really about relationships,” says Gliatta. “Understanding our connection to the soil, farms and community makes us more likely to care for them.” Stratford has been nurturing those connections for more than three decades. The private nonprofit receives no state or federal funding and is supported by donors and more than 250 active volunteers—a fitting model for a place built around stewardship and community. Perhaps that's what makes Stratford such a gem for Central Ohio. It isn't simply a farm to visit or a preserve to hike. It's a place to slow down, get your hands a little dirty, and remember that the food on our tables begins somewhere—and that “somewhere” is worth knowing.

K I D S M E N U | EDUCATI O N

PLAN YOUR VISIT Stratford Ecological Center is located at 3083 Liberty Road in Delaware, just north of Worthington. Visitors can explore four miles of nature trails, visit livestock, tour gardens and greenhouses, and discover the creek, pond, prairie, and wetlands within the State Nature Preserve. Programming changes with the seasons and includes Farm School, family farm chores, story time, camps, field trips, and special experiences such as maple sugaring. Some programs require advance registration, and selfguided visiting hours may vary, so check the current schedule before heading out. Stratford is a private nonprofit supported by program fees, donations, and volunteers. Learn more, explore upcoming programs, and plan your visit at StratfordEcologicalCenter.org before making the trip.

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H E A LT H Y CHOICE S , R EAL LIFE

MedOne Primary Care Specialists share healthy recipes— and why better health is about balance, not perfection.

Dr. Rachel Kirk, D.O. and Phebe Kuo, PA-C

It's easy to assume doctors always make the healthiest choice. Two specialists at Worthington's MedOne Primary Care would be the first to tell you otherwise. For Dr. Rachel Kirk, D.O., and Phebe Kuo, PA-C, healthy eating isn't about preparing perfectly balanced meals every day. Their approach is decidedly more human: make good choices most of the time— and give yourself some grace when life gets in the way. Dr. Kirk knows that struggle personally. A self-described Southern girl with a sweet tooth, she believes food should provide the energy our bodies need, but also acknowledges there's room for caramel ice cream with family. Her Cinnamon Baked Apples satisfy that craving with whole ingredients, fiber, and plenty of flavor.

Phebe, whose background includes a degree in nutrition and parents who are both chefs, takes a similar approach. Rather than focusing on what to eliminate, she asks what can be added—more protein, more fiber, and ingredients that make a meal satisfying and sustainable. Her Butternut recipe is a healthier take on a colorful butternut squash soup her family has made for years. It's a philosophy that feels refreshingly relatable— and perhaps says something about the way they practice medicine, too. Life gets busy, celebrations happen, and sometimes convenience wins. Better health isn't about being perfect. It's about making choices you can realistically sustain.

ARTICLE BY MADISON MOROI | PHOTOGRAPHY BY WORTHINGTON'S MEDONE PRIMARY CARE

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

ROASTE D BUTTE RNUT SQUASH SOUP ROASTED BUTTERNUT SQUASH SOUP

RECIPE BY PHEBE KUO, PA AND CHEF MELISSA KUO Ingredients:

• 3 Cups Butternut Squash (or 20 oz bag), peeled, seeded, and cubed • 1 Small Head of Cauliflower (or 12 oz bag), cleaned and cut into florets • 1 Orange Bell Pepper, remove the seeds and cut into medium-sized pieces • 2 tbsp Olive Oil • ¾ tsp Turmeric • ¾ tsp Onion Powder • ¼ tsp Garlic Powder • ½ tsp Salt • 2 Dashes of White Pepper • 2 cups of Chicken Bone Broth • Dash of Red Pepper Flakes • 3 Cups of 2% Milk • Salt to taste Toppings: • 1/3 Cup Pumpkin Seeds • 1/3 Cup Sunflower Seeds

Directions:

1. Spread the cut cauliflower, butternut squash, and orange pepper evenly onto a baking sheet. Drizzle the olive oil evenly over the vegetables then stir the vegetables together. 2. Sprinkle it with turmeric, onion powder, garlic powder, salt, and white pepper. 3. Roast the vegetables in the oven at 350F for 20 minutes. Remove vegetables from the oven and let cool for 15 minutes. Reset the temperature to 200F.

SIMPLE BAKED APPLES 4. Place vegetables in a blender and add the chicken bone broth. Blend until mixture is completely smooth. Pour mixture into a medium-sized saucepan. 5. Add the red pepper flakes and milk to the saucepan. Make sure the vegetable mixture is not hot before adding the milk. 6. Cook the soup on medium-low heat for about 20 minutes, stirring frequently. Do not boil. Add salt to taste. 7. Place pumpkin seeds and sunflower seeds on a baking sheet at 200F for about 5 minutes or until lightly toasted. Watch these closely as they can burn easily. 8. Serve the soup hot and sprinkle the pumpkin seeds and sunflower seeds on top.

SIMPLE BAKED APPLES BY DR. RACHEL KIRK Ingredients:

• 5-6 medium apples, peeled and cut into chunks or slices (honey crisp, gala are best) • 2 tablespoons butter or coconut oil, melted • 1 teaspoon cinnamon

Directions:

1. Preheat the oven to 350F. 2. Put the apples in a small to medium baking dish. Mix the melted butter or coconut oil and cinnamon together and then dump it on the apples. Toss well to coat all the apples evenly with the cinnamon mixture. 3. Bake in the preheated oven until the apples are soft, about 20-30 minutes. Stir once during the baking time.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/N ORTH WE STC O LUM BUS

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N N O R T H W E S T C O L U M B U S

NEIGHBORHOOD

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

B AT H S

Worthington Hills

$950,000

$880,000

93%

Linworth Woods

$784,000

$820,000

105%

Colonial Hills

$798,500

$800,000

100%

Westbrook Place

$685,000

$760,000

111%

Linworth Village

$625,000

$702,500

112%

Meadow at Smoky Row

$700,000

100%

Perry Highlands

$725,000

$699,000

94%

Potters Creek

$689,900

$679,000

98%

Worthington Hills

$649,900

$675,000

104%

Worthington Hills

$660,000

100%

Worthington Hills

$650,000

100%

Brookside Woods

$649,900

$625,000

96%

Northhigh Acres

$649,900

$620,000

95%

Worthington Estates

$599,900

$605,000

101%

Stilson Highlands

$585,000

$600,000

103%

This data is a sampling of sold properties in Northwest Columbus. Source: Columbus and Central Ohio Regional Multiple Listing Service, Inc. (MLS)

JUST SOLD 84

Glen D r i v e

COLUMBUS , OH

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 1 ST

Expressions: Art, Purpose & Community 3951 N. High St. Columbus, OH 43214 | 5:30 PM This signature event from the Harding-Buller Foundation of Worthington brings together local and regional artists, chefs and community members for an evening of original artwork, culinary experiences and meaningful conversation—all centered on creativity, purpose and connection. Guests can meet artists and chefs, enjoy the food and purchase artwork. O C TOBE R 8T H

Garden Bros Circus Polaris Fashion Place | 4:30 PM The Garden Bros Circus is coming to Polaris, bringing 100 minutes of nonstop entertainment, featuring aerial artists, acrobats, daredevils, clowns and thrilling acts like the Wheel of Death. Designed for all ages, the show offers exciting entertainment for the whole family. Kids attend free with a paid adult ticket. Runs from October 8 - 12th. Tickets are available at gardenbroscircus.com. O C TOBE R 1 3T H

Small Business Roundtable 659 High St. Worthington, OH 43085 | 10:00 AM Small business owners can connect, learn and share practical insights at the Small Business Roundtable on October 13th at COhatch Worthington - The Hardware Store. This monthly gathering offers peer discussion, best practices, and support for navigating common business challenges. Register at business.worthingtonchamber.org. CONTINUED >

Beat the rush and book your cleaning or repair! Our expert team is dedicated to providing top-tier service to keep your fireplace or wood burning stove in pristine condition. Use Code NWC-1026 in the notes field for $25 off your cleaning service.

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EVE N TS

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Chef-crafted, Somm-curated monthly wine dinners. Five courses, five wines and really good people. Oct 20 with Bonfadini Franciacorta (Italy) Dec 13 with Comelli (Friuli, Italy) The Clocktower, Plain City

Reserve your seats here

Just 13 minutes from downtown Dublin

Eventbrite.com

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/N ORTH WE STC O LUM BUS

events

CONTINUED

OCTOBER 15TH

Women's Business Network Fall Luncheon 201 Hutchinson Drive Columbus, OH 43235 | 11:30 AM The Worthington Area Chamber of Commerce’s Women’s Business Network Fall Luncheon brings women together for an afternoon of connection, conversation and community. With a theme of "Small Business Community Involvement," this event will feature speaker from several local non-profits sharing the missions of their organizations, discussing the needs of the community, and partnership and support opportunities. Register at business. worthingtonchamber.org. OCTOBER 23 R D

Halloween on the Green Village Green | 6:00 PM If you’re searching for the perfect family event to celebrate all things spooky and autumnal, Halloween on the Green is for you! This fun-filled evening features live entertainment, crafts, games, and trick-or-treating for little ghosts and goblins. OCTOBER 24 TH

Boo and Brew Polaris Fashion Place | 4:00 PM Get into the Halloween spirit at Boo & Brew at Polaris Fashion Place’s outdoor Lifestyle Center on Saturday, October 24th! This fall celebration is perfect for the whole family, featuring a host of activities and costume contests for the best dressed kids and pooches! Enjoy live music from featured band Long Play, food trucks, beer, pumpkin decorating, and kids’ inflatables.

Want to be featured? G E T I N T O U C H AT CIT YLIFEST YLE .COM/ NORTHWESTCOLU M BUS

EVE N TS

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