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CinCinnati t h e

g o o d

l i v i n g

m a g a z i n e

f r o m

T R i h e a lT h

fall family


fall 2015 | $3.95 trihealth.com

Fabulous fennel battling ovarian cancer gulF Coast getaway Dinners kiDs can’t resist

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You’re Just a Few Minutes Away from Bliss.

“...all you need to know is that once you’re through these doors, you matter.” –CinCinnati Magazine

“Top Food Rating Among Steakhouses.” –zagat

“Best Steak, Best Chef and Best Fresh Catch.” –CinCy Magazine


401 West Main Street Lexington, KY 40507

12110 Montgomery Road Cincinnati, OH 45249




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fall 2015



your best defense Knowing your family history is important in meeting the tough challenge of ovarian cancer.


incontinent? minimally invasive surgery can significantly improve quality of life for many people affected by this common problem.


helping a hospital grow

The people at bethesda butler honor its past while expanding its services for a busy future.


triple play Take the plunge and get out of your color comfort zone!


i n e v ery i s s ue

6 w e lc o m e l e T T e r 8 e d i To r’s n oT e 40 w h e r e To e aT 44 b e T h e r e

m o c. e f I Ld n a H TL a e H n e g r e b

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Our guide to new ideas, tips, trends and things we love in or near Hamilton County.

Photos from recent events in and around Hamilton County.



Upgrade your morning routine with our seven special “Editors’ Picks.”

Can’t decide whether you crave culture or total relaxation? Visit Sarasota—and be a winner either way!




HEALTH NEWS Insights from the latest research about how to take care of yourself and feel your best.


TASTES These “kid-friendly” meals are guaranteed to delight even the fussiest young eaters.






POWER FOOD The aromatic herb fennel is a cancer fighter—and an antidote to humdrum menus.


WINE + SPIRITS Connoisseurs have known for years that Riesling isn’t just for dessert—and now the secret’s out for sure.


fall 2015



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Welcome letter

D. Lambers, MD

right care, right place for senIor CInCInnatI I t I s t r ue — pe opl e a re ge t t Ing gr ay e r.

Caring for women throughout their lives.

At TriHealth, our women’s services


go above and beyond as we ofer


comprehensive care from some of


the most well-known gynecologic

Gynecologic Oncology

and obstetric physicians in the region. Whether you see them for a routine checkup, a highly complex surgery or anything in between, you can count on them to be there for you throughout your life.

ten thousand baby boomers turn 65 each day. By 2030, one in five americans will be 65 or older. that’s why triHealth is changing how it provides the highquality, cost-effective care that aging Cincinnatians deserve—by becoming a learning organization and by adapting our facilities. More than 16,000 seniors receive emergency treatment each year at triHealth’s Bethesda north. to enhance their care, we designed one of ohio’s first geriatric-friendly emergency departments that features: n slip-resistant floors, large-diameter analog clocks, and stretchers with thicker padding for older adults’ fragile skin. n seated scales for patients who have trouble standing and exam tables that easily adjust so patients don’t have to lift their legs. n 44 patient rooms with soft colors and special walls to filter sound. each step improves patients’ experience and helps ensure that they return for needed follow-up visits—key to getting healthier sooner and staying healthier longer. Bethesda north is a nICHe (nurses Improving Care for Healthsystem elders) hospital. nICHe hospitals demonstrate continuous quality improvement, enhance patient and family experiences, and support community needs. We actively reapply our learning with geriatric patients and share it with others. Bethesda north emergency Department nurses receive 17 hours of specialized geriatric training, mentoring and evidence-based protocols to guide their work. We also engage a staff pharmacist to ensure that older patients understand any medications prescribed for them, lessening their chance of a return visit to the hospital. Whether you are looking for specialized care or are caring for a parent or loved one who is a senior, triHealth provides the right care in the right place. sincerely,

High-Risk Maternity Neonatal Intensive Care Breast Care Fertility

John Prout Ceo of trIHealtH InC.

Nurse Midwives To fnd a TriHealth physician, call 513 569 5400.

TriHealth.com for aDDItIonal InforMatIon aBout trIHealtH, vIsIt our WeBsIte at trihealth.com.

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editor’s note

a time full of possibilities

Days a week, our doctors are in.

The best care for your urgent medical needs.

When you need urgent care, our doctors are ready, because we always have one available. With short wait times, you’ll receive fast care for your most urgent medical needs. Working with you and your primary care doctor, we get you back on the road to recovery.

maybe it’s the school child in me from years ago. but i’ve always felt that autumn—with those frst crisp days—is at least as much a time of new beginnings as January 1st. and it’s in that spirit that i present this fall issue of Cincinnati Health & Life, prepared in collaboration with trihealth. as i reported in this space in our debut issue, this magazine seeks to address health in its broadest sense. Good health is the foundation for life’s rich possibilities. and the time of year when the kids go trooping back to school with fresh notebooks and fresh expectations can be an opportunity to recommit ourselves to being—and feeling—our best. that means making smart lifestyle choices as well as knowing where to turn when we require medical treatment. that’s why the same publication that reports on successful treatments and clinical advances at trihealth can also help you live “the good life,” offering recipes for creative dinners the children won’t reject (page 32). or suggesting a sip of Riesling (page 38) or a visit to sarasota (page 46). or challenging you to try decorating a room not in safe, muted tones but in joyous bold colors (page 28). and you’ll find much more in this issue, of course. here’s to being all that we can be—and to a time of year that inspires new possibilities. Good health to you!

Together We Triumph Open 7 days a week | Minimal wait times On-site X-rays | On-site lab testing

RITA GUARnA editor in chief editor@wainscotmedia.com

8350 Arbor Square Drive, Mason, OH 45040 For urgent care, call 513 346 3399. Monday–Friday 8 a.m.–8 p.m.

Saturday and Sunday 9 a.m.–5 p.m.


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Hinckley Yachts. Slip into something comfortable.


The Hinckley Experience begins with the perfect yacht— handcrafted jetboats from 29 to 55 feet, built to suit your whim. But the boat is just the beginning. To support your every adventure, we offer Hinckley training in the use of your vessel, service from Maine to Florida, and all the features that make boat ownership both easy and exhilarating. Get to know us. FLORIDA’S GULF COAST Jennifer Richards | JRichards@HinckleyYachts.Com | 239.300.4995 FLORIDA’S EAST COAST Eric Champlin | EChamplin@HinckleyYachts.Com | 772.403.5387

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CinCinnati rita guarna

Carl Olsen

physicians, hospitals and communities working toge ther to help you live be t ter.

art direCtOr

m a r k e t i n g & o p e r at i o n s

t r i h e a lt h

ed itor in c hi ef stephen m. vitarbo

pub li s her

marketing direCtOr

Chief exeCutive OffiCer

ed i t o r i a l

nigel edels hain

john s. prout

managing editOr

marketing assOCiate

exeCutive direCtOr, marketing serviCes

carol bialkowski

richard iurilli

seniOr editOr

advertising serviCes manager

anjie brit ton

marketing COnsultant, marketing COmmuniCatiOns

timothy kelle y

jacquelynn fischer

editOrial assistant

seniOr art direCtOr, agenCy serviCes

jacklyn kouefati

kijoo kim

h o s p i ta l s

COntributing editOrs


be thesda north hos pital


good s amaritan hospital

emma digiovine jos h sen s art

design COntributOrs eileen cr abill y vonne marki web

direCtOr Of digital media nigel edelshain production

direCtOr Of prOduCtiOn and CirCulatiOn chri stine hamel

agnes alves

megan frank

aCCOunts reCeivable representative amanda albano

manager, OffiCe serviCes and infOrmatiOn teChnOlOgy catherine rosario

denyse reinhart

10500 mOntgOmery rd., CinCinnati

375 dixmyth ave., CinCinnati be thesda butler hospital

3125 hamiltOn masOn rd., hamiltOn trihe alth e vendale hospital

3155 glendale milfOrd rd., evendale be thesda arrow s prings

100 arrOw springs blvd., lebanOn

published by wainsCOt media

6949 gOOd samaritan dr., CinCinnati


mccullough-hyde memorial hospital

carroll v. dowden

good s amaritan western ridge

110 n. pOplar st., OxfOrd

prOduCtiOn/art assistant al anna giannantonio

president mark dowden senior vice presidents shae marcus carl olsen vice presidents rita guarna christine hamel

we want tO hear frOm yOu!

Send your feedback and ideas to: Editor, Cincinnati Health & Life, 110 Summit Ave., Montvale, NJ 07645; fax 201.782.5319; email editor@wainscotmedia.com. Cincinnati Health & Life assumes no responsibility for the return of unsolicited manuscripts or art materials. CinCinnati HealtH & life is published 3 times a year by Wainscot Media, 110 Summit Ave., Montvale, NJ 07645. This is Volume 1, Issue 2. Š 2015 by Wainscot Media LLC. All rights reserved. Subscriptions in U.S.: $14 for one year. Single copies: $3.95. Material contained herein is intended for informational purposes only. If you have medical concerns, seek the guidance of a healthcare professional. advertising inquiries Please contact Carl Olsen at 847.274.8970 or carl.olsen@wainscotmedia.com. subsCription serviCes To inquire about a subscription, to change an address or to purchase a back issue or a reprint of an article, please write to Cincinnati Health & Life, Circulation Department, 110 Summit Ave., Montvale, NJ 07645; telephone 201.573.5541; email christine.hamel@wainscotmedia.com.

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A Special Invitation to the Hispanic Chamber Cincinnati USA

2015 Dinner Gala Special Keynote Speaker

Dr. Ernesto Zedillo former president of mexico 1994 - 2000 Monday, October 12, 2015 At The The Hyatt Regency Downtown Cincinnati 151 West Fifth Street, Cincinnati, Ohio 45202

Members $ 125 Seat $ 1,150 Table

Non-Member $ 175 Seat $ 1,500 Table


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localbuzz c i n c i n n at i n e w s




Celebrate the season

The air is crisp, the leaves are crunching and the kids are craving some autumn activities. Fortunately, there are plenty of ways for the whole family to embrace fall in the Cincinnati area. Here are fve of our favorites. navigate a corn maze. Weave your way through the monstrous maze—we’re talking seven acres—at Blooms & Berries Farm Market in Loveland. Afterward, pick a pumpkin at the patch, go on a hayride and sip freshly made cider. Learn more at bloomsandberriesfarm market.com. trick or treat with exotic animals. Every weekend in October from noon until 5 p.m., the Cincinnati Zoo presents HallZOOween. Here, children can enjoy a variety of Halloween-themed activities, including trick-or-treat stations, a magic show, a 4-D movie, a Hogwarts Express Train Ride (for an extra fee) and a “Scare-ousel.” Kids are encouraged to wear costumes and hunt for two hidden golden statues, each worth $150 in merchandise. Include four-legged family members. Think your canine companion can outdo the YouTube sensation Mutant Giant Spider Dog? Put your pup’s dress-up skills to the test at Coney Island’s Howl-o-Ween Day, when man’s best friend is welcome to join the fun. The date wasn’t available at press time, but it will be held during one day of the park’s Fall-O-Ween Festival on weekends in October. Check coneyislandpark.com for updates. tell ghost stories around the campfre. Bring the kids to a spooky weekend in the woods at the popular “Creepy Campout” event in Winton Woods. During the frst four weekends in October, the campground offers scary storytelling, trick-or-treating, pumpkin carving and movies. These weekends almost always sell out, but campsites are sometimes available later in the season on Craigslist or the park’s website. Go to greatparks.org or call 513.851.2267 for details. see the stars. Join the Cincinnati Observatory in celebrating the 25th anniversary of the Hubble Telescope on September 12 at the Astronomy Fair. This all-day event includes educational sessions, a dinner under the stars (reservation required) and the chance to view the skies through historic telescopes. Visit cincinnatiobservatory.org for more information. Another option: Head over to Wolff Planetarium at the Trailside Nature Center in Burnet Woods. It’s one of Cincinnati’s best-kept secrets.


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CINCY IS hoppIn’ So our city wasn’t built on rock and roll. It was built on beer instead—and aren’t we proud? It all started in 1812, when the frst brewery opened along the waterfront. Then in the mid-1800s came the German immigrants, who turned Over-the-Rhine into a beer lover’s paradise. (You can still walk through the underground tunnels where brewers used to store their barrels.) By the end of the century, Cincinnati was the country’s third-largest per capita beer producer, but it all ended during Prohibition. Now, history seems to be repeating itself. Since 2013, at least two dozen breweries have opened in the city, many, again, in the OTR area. And two new breweries, MadTree and Rhinegeist, are growing so quickly that they’re doubling and tripling their production, respectively, this year. Sounds like it’s time to start tasting, right? You can sample suds at Cincy Beerfest on Fountain Square, where more than 250 craft beers from local and visiting breweries will be available for tasting on September 11 and 12. Can’t make it? Instead, hop on a tour of the hops with the Craft Connection Brewery Tour, which makes stops at three to four breweries on Fridays and Saturdays.


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MusiC’s nEWEst MusE— you!

DiD you know? A nationwide poll by thrillist sought to fnd the most beautiful places in each state—from skylines and overlooks to lakes, bridges and beaches—by polling residents and tourism boards in each state. the winner for ohio? our very own cincinnati Museum center. known for its art deco architecture and replicas of ancient caves, the historic building that was once the union terminal took the top spot over every national park and landmark in the Buckeye State.

Why should Taylor Swift’s exes get all the fun? Now you, too, can be the subject of a pop song. Swedish songwriter Jens Lekman comes to the Contemporary Arts Center in November for a “ghostwriting” event, in which he will turn the stories of love and loss from everyday people into recorded indie-pop songs. (Expect a little sarcasm in the lyrics—Lekman is known for his dry wit and droll humor.) To be considered, visit contemporaryartscenter .org and submit an entry form by midnight October 14. Storytellers selected to participate will be notifed by November 2, and will then meet one-on-one with Lekman to give a more personal, detailed account of their experiences. The event will culminate with a performance by Lekman at CAC on November 20 at 8 p.m.

An industriAl (chic) revolution A hip new home décor shop, Elm & iron (1326 Vine st., 513.954.4217), which focuses on industrial and vintage reclaimed items, has made its debut in the newly trendy Over-the-rhine neighborhood. After the success of his two stores in Columbus and Powell, owner dan McClurg opened his third spot this past April in a 2,000-squarefoot space on Otr’s bustling Vine street. (He has since closed the Powell location.) sold at this “hipster restoration Hardware” are one-of-a-kind vintage and replica items at affordable prices—like original Cincinnati streetcar ads and a vintage car front repurposed as a leather love seat. to see samplings of the selection and stay up-to-date on sales and events, follow the store at facebook.com/elmandironotr.

A Peek intO tHE PAst Cincinnati is known for its timehonored architecture, but many residents don’t realize the role the city has played in our nation’s history. did you know, for instance, that it was in this very city that union Generals ulysses s. Grant and William tecumseh sherman planned their strategy for ending the Civil War? And have you heard about the old Pike’s Opera House, where John Wilkes Booth’s older brother was performing the day before Booth assassinated President

Abraham lincoln? in his new book, Lost Cincinnati, author and historian Jeff suess shares these and many more forgotten stories about the Queen City. suess writes a historical column for the Cincinnati Enquirer, where he also works as the librarian, and it’s clear he dug deep into the archives to unearth the city’s most fascinating mysteries and lesser-known histories for this 160-page book. Pick it up at a local bookstore, such as JosephBeth Booksellers, for $21.99.

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editors’ picks

Upgrade yoUr morning roUtine with oUr 7 special selections.

JErgEns sHEa buTTEr dEEp condiTioning moisTurizEr Great for after a shower, it absorbs quickly and doesn’t leave behind a greasy feel. $7.49

fiafini purE marula bEauTy oil

JouEr luminizing moisTurE TinT

Wear this antioxidant-rich oil from South Africa alone or under moisturizer. its anti-aging benefts are reportedly renowned. $65

Short on time in the morning? try this perfect blend of skincare and makeup. $40

laura mErciEr infusion dE rosE nourisHing crèmE Lightweight and whipped, this doubleduty day/night cream hydrates the skin and locks in moisture. $68

la prairiE cEllular luxE lip colour it’s creamy, longwearing and comes with its own velvet sleeve. $55


fall 2015


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aErin kalEidoligHT palETTE Six subtle shades for eyes and cheeks are packaged in a pretty compact. $70

la prairiE cEllular radiancE crEam blusH this cheek color with a touch of shimmer sweeps on smoothly with the fngertips and lasts all day. $70

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healTh news

drink your veggies

Mom said to eat your broccoli, but a recent study shows drinking it can be just as good. a broccoli beverage can clear your system of benzene, a carcinogen found in cigarette smoke. The phytochemical sulforaphane, found in the cruciferous veggie, promotes the production of detoxifying enzymes.

40 minuTes


—Cancer Prevention Research

That’s how long it takes for an aspirin to thin your blood, if you’ve chewed it. Popping a pill at the frst sign of a heart attack can dramatically increase your odds of survival. Just a reminder: Common symptoms include shortness of breath, severe chest pressure and pain in the arms, back, stomach, neck or jaw. —american Heart association

Cuff ’em


ThaT’s The percenTage by which appeTiTe was decreased for Three hours among adulTs who added half an avocado To Their lunch be iT in a salad, a sandwich or a smooThie. —NutritioN JourNal

don’t give cancer wHaT iT CravEs

And that’s sugar! Turns out tumors have a sweet tooth. A recent study suggests that high blood sugar may raise your chances of cancer. Researchers noted that folks with prediabetes were 55 percent more likely to get stomach or colon cancer than people with normal glucose levels. —Diabetologia

The only way to get a truly accurate blood pressure reading is to cuff both arms. when a person’s systolic pressure varies by 10 or more points between arms, the risk of heart attack or stroke increases 38 percent. plus, a big difference between arms could be a sign of peripheral artery disease, or clogged arteries. —american Journal of Medicine

DiD you know? The body part with the most bones is the hand! Each hand has 27 bones.

messy desk, messy mind? apparently not! actually, people with messy desks were likely to be more creative than their neatnik peers, according to a recent study. and those with clutter atop their desks were likely to produce new, fresh ideas. Of course, if you think you’d be more productive with a neater desk, then by all means plan to declutter once a week or so. —Psychological Science

The besT hue for you people who get more of their nutrients in red, orange and yellow have smaller waists. The reason: brightly colored fruits and veggies are chock full of vitamin c, which reduces cortisol. so top your fsh with mango salsa or add red pepper to your turkey burger. —The Journal of Nutrition


Fall 2015



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Š 2015 Hilton Worldwide

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ingoodhealth pat i e n t c a r e at t r i H e a lt H

Your best defense Knowing your family history is important in meeting the tough challenge of ovarian cancer.


fall 2015


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Jack Basil, M.D., chairman of the Department of Obstetrics and Gynecology at Good Samaritan Hospital, is treating Debbie Walter for ovarian cancer, and she is responding well.

in OCtObEr 2013, DEbbiE WaLtEr began feeling lousy. Her stomach was bloated, and she felt as if she were “five months pregnant.” So the 45-year-old Cincinnati native scheduled a visit with her ob/gyn, who thought it was a gastrointestinal issue and referred her to a specialist. but the weekend before that appointment, Debbie felt worse— bad enough to call her family physician on Saturday. “He recommended going to the emergency room,” she recalls. “i thought he was nuts and said, ‘Do i have to?’ He prescribed an antibiotic but said, ‘if you vomit, go to the Er.’” that’s where she ended up the next day— the emergency room at triHealth’s Good Samaritan Hospital. there, a computed tomography (Ct) scan found a mass, which was confirmed by a blood test the following week to be ovarian cancer. Like most ovarian cancers, it had already spread to other organs, and Debbie’s was classified as stage 3. “i was stunned,” she says. Her husband, andy, 46, a vice president of information technology at Procter & Gamble, was scared. “We were high school sweethearts, and i had never seen the man cry. but he cried about this,” says Debbie. “that was shocking to me.” their two children, Michael, 19, a student at the University of Cincinnati, and austin, 17, who attends Saint Xavier High School, were equally upset. but Debbie was determined to battle her disease. “i put on my combat boots and got ready to fight,” she says. “i never considered dying.” She may not have considered it, but the fact is that ovarian cancer is a very dangerous disease. Survival length has increased gradually over the past 20 to 30 years, says Jack basil, M.D., a gynecologic oncologist who chairs the Department of Obstetrics and Gynecology at Good Samaritan Hospital and is chair of the triHealth Women’s Services board, but “in general, the five-year survival for ovarian cancer is about 45 percent.” the odds are poor because, unlike colorectal and breast cancer, ovarian cancer is very difficult to detect in its early stages, when it is more easily treated. “by the time symptoms

PErSOnaL battLE, puBlic War Debbie Walter of Cincinnati has been engaged in a two-year battle against ovarian cancer, and she has taken that battle from her hospital room to the public arena. “Ovarian cancer is now my full-time job,” says the former fashion consultant. She joined the board of the Ovarian Cancer alliance of Greater Cincinnati as co-chairperson. Her husband, andy, also joined, as treasurer. His experience on the Multiple Sclerosis Society board helped the couple “grow this small organization into a much larger group,” says Debbie. in fact, they created the alliance’s first board of directors, and included two local specialists, among them her own doctor, Jack basil, M.D., chair of the Department of Obstetrics and Gynecology at Good Samaritan Hospital. the Walters have revamped the organization’s website and are promoting three major fundraising events during the year. the Jeans & Jewels Gala is scheduled for September 12, and a 5K run/walk

will take place on September 19— both to help mark Ovarian Cancer awareness Month. there is also a girls’ high school basketball tournament every winter, at which the team members wear teal uniforms— the official color of ovarian cancer awareness—and pass out information about the disease. the group also appears at health fairs and other events to get the word out. “Debbie is raising awareness,” Dr. basil says. “that is where she is trying to make a difference.” behind the scenes, Debbie and andy are trying to raise money through corporate sponsorships and more fundraising outreach. “i am still a little timid about asking for money, but people take me more seriously when they know what i am going through,” she says. “to my husband, this is personal. He never felt comfortable asking for money for the MS Society. but he has no problem asking for help here.” if you would like to help, go to cincyovariancancer.org.

CinCinnati HE aLtH & LifE

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seen her medical records by the time she consulted with him and was aware of the need to act quickly, had already scheduled time in the operating room for her. “We felt very confident in choosing him,” says Debbie. “Andy and i had made our minds up that we weren’t going to waste time interviewing a lot of doctors. i wanted to get the cancer out of me. We asked him one question that reassured us—why should we choose him? He wasn’t cocky.

“I was always concerned about breast cancer and gettIng my mammograms. but I dIdn’t know the relatIonshIp between ovarIan and breast cancer.” —debbIe walter


fall 2015


He said, ‘What i am doing is following protocol, the same as what a doctor at a specialty hospital would do.’ He was not offended that we asked, and he answered the question very well.” “Debbie was a typical ovarian cancer patient,” Dr. Basil says. “She experienced nonspecific symptoms lasting a couple of months.” those symptoms usually include abdominal or pelvic pain and bloating. Along with her ct and blood test results and her stage 3 diagnosis, her family medical history included a history of breast cancer, which is strongly correlated with ovarian cancer. “With overwhelming information like that, we feel that no biopsy is necessary,” he says. “Surgery is the initial therapy.” Just eight days after her first visit to the doctor for abdominal pain, Debbie underwent a total hysterectomy, including removal of her fallopian tubes and ovaries, along with “radical tumor debulking”—removal of cancerous tissue from her surrounding organs. “She seemed to tolerate things very well,” Dr. Basil recalls. “She was in a category called ‘optimally debulked,’ which gives her a survival advantage.” Debbie spent five days in the hospital. “it was a very hard surgery,” she says. “i basically lay on my couch and slept for a full month afterward.” Her chemotherapy, which she started about a month after the surgery, was difficult too. She received six 21-day cycles of chemo over five months through a port inserted in her abdomen, which delivered the drugs directly to the site of her cancer. “i had to lie flat for five hours,” she says. But the treatments worked, and her blood tests were normal when they were finished. “She had a complete response—there was no evidence of disease,” says Dr. Basil. But ovarian cancer is an insidious disease, and eight months later, in December 2014, a follow-up ct scan found evidence of cancer near her bowel and bladder and in her upper chest. “this is common,” says Dr. Basil. “the majority of ovarian cancers that are advanced will recur.” Debbie went through another round of chemo, finishing in may 2015. if successful (follow-up visits to determine the results were scheduled for press time), she will likely go on maintenance

courtesy of trihealth

show up, it has probably spread,” says Dr. Basil. “Debbie’s case was typical in that 75 percent of cases are diagnosed in stage 3 or 4.” Although her head was “spinning” immediately after her diagnosis, Debbie and her husband began searching for the best doctors in the area. “Dr. Basil’s name kept coming up,” she says. “Everyone said, ‘You need to go to him.’” She did. And Dr. Basil, who had


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what you Should know about OvaRIan CanCER Currently there are no reliable ways to diagnose ovarian cancer early. “diagnosis is the focus of national and international research, but nothing has changed yet,” says Jack basil, m.d., chair of the department of obstetrics and Gynecology at Good samaritan Hospital. However, there are other ways to take a stand against the disease. n Know the symptoms. “any change in bowel or bladder habits, abdominal pain, pelvic pain, bloating or feeling full after eating too quickly that last for two weeks or more should be brought to a physician’s attention,” he says. n Know your family history. “if there are multiple cases of breast cancer in your family or a history of ovarian or fallopian tube cancer, or if cancer develops at a younger age than normal, those are

drug therapy to try to prevent recurrence. if not, she will undergo more chemo. during her remission, debbie also had genetic testing. “she was very young to develop ovarian cancer, in her early 40s, so hers was likely hereditary,” dr. basil says. sure enough, she was found to carry the brCa1 gene, which is linked to both ovarian and breast cancer. Her three sisters were also tested, and two came back positive as well. “my grandmother and seven of her sisters all died from breast cancer, so that was in my mind,” she says. “i was always concerned about breast cancer and getting my mammograms. but i didn’t know the relationship between ovarian and breast cancer.”

red fags that should be discussed with your gynecologist,” dr. basil continues. While diagnostics are lagging, there have been recent advancements in treatment. “a new class of drugs called parp inhibitors have shown promise in treatment, as maintenance or for recurrence,” he says. “another drug called avastin has shown promise in treatment as an anti-angiogenesis factor—it blocks the blood supply to tumors.”

in october 2014, before her ovarian cancer recurrence, debbie had a double mastectomy as a prophylactic measure. she was in the middle of reconstructive surgery when her cancer recurred, so it was put on hold during her chemo treatments. When she is in remission once again, she will return to her reconstruction. debbie says dr. basil never gave her an ultimate prognosis for her disease. “He told me the statistics, but i don’t think there is a true answer,” she says. “ovarian cancer is so different in everybody. my attitude is to stay positive. of course you have moments where you’re upset and scared. but having a positive outlook and being proactive are the best things you can do for yourself.”

September iS OvaRIan CanCER awaREnEss month n find out how you can join the fght against this disease at ovariancancer. org/get-involved.

to find out morE about sErviCEs avaiL abLE at triHEaLtH, pLEasE CaLL 513.569.6111 or visit TRIHEalTH.COM.

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Physicians at cincinnati urogynecology associates combine top clinical skills with a sensitive personal approach. here rachel N. Pauls, M.D., listens to a patient.

incontinent? mary was an otherwise he althy 61-ye ar-old woman who found herself confronted with a problem common to women her age. she had to urinate often, and she was unable to control occasional leakage, known as stress incontinence. the situation posed a challenge to her active lifestyle, so mary (not her real name) was referred to catrina c. crisp, m.d., msc, a urogynecologist with trihealth’s cincinnati Urogynecology associates. after a thorough exam, dr. crisp diagnosed prolapse. this condition occurs when the muscles and tissues that make up the pelvic floor become weak or injured. the


fall 2015


tissues form something like a hammock across the pelvis and, in women, hold the uterus, bladder, bowel and other pelvic organs in place so that they can work properly. childbirth, injury, being overweight and sometimes just getting older can cause the weakness, and as a result those internal organs slip out of place and lose function. “she had a relatively large prolapse, graded at stage 4, which is the highest grade,” dr. crisp says. surgery was mary’s best option. thanks to new minimally invasive techniques using the da Vinci robotic surgical system, these operations are now performed more quickly and with fewer

courtesy of trihealth

MiniMally invasive surgery can significantly iMprove quality of life.


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complications than in the past. During the operation, Dr. Crisp sutures the vagina to a ligament located just above the tailbone to hold it in proper position. “We also create a sling to treat the incontinence,” she says. “it looks like a shoestring that goes under the urethra and provides a backboard, so when the urethra moves from stress it bumps up against this sling and closes, blocking leakage.” in some cases she also performs a hysterectomy —for one of two reasons. “there may be a medical reason such as excessive bleeding, or because it helps make the repair more durable,” she says. “Mary is postmenopausal, so we did it for better success.” Prolapse operations typically take three to threeand-a-half hours, and most patients stay overnight in the hospital, though some can go home the same day. Patients can drive within three to five days, Dr. Crisp says, but should avoid heavy lifting for six weeks. “Most people have no significant pain and require just oral pain medications for discomfort,” she notes. “they can do most daily activities right away, but it is recommended that they stay out of work for six weeks, maybe less for non-strenuous types of jobs.” Dr. Crisp reports that Mary did very well with her surgery and recuperation. Some patients follow surgery with physical therapy to improve strength and control of the pelvic muscles, but Mary didn’t need it. “She had excellent resolution of prolapse and incontinence.”

wheN to see a doctor

New surgery ceNter opeNs at Bethesda North

over the past few years, the number of operations that can be performed on an outpatient basis with minimally invasive surgical techniques has risen dramatically. in order to meet this growing need, bethesda north Hospital is opening a new surgery center dedicated specifcally to these procedures. When the bethesda north Minimally invasive Surgery Center opens this fall, after a yearlong project of planning and renovation of the previous center, “it will be the only one of its kind in the city,” says Sherrie Chenault, manager of the facility. “it is different from other ambulatory centers in that it operates in conjunction with a hospital rather than being free-standing.” that gives the center access to all of the hospital’s services on the same site, including medical testing, specialty care and hospital admission if necessary. the center actually reduced its number of operating rooms from seven to four in order to make them bigger to accommodate minimally invasive technologies, including perhaps a new da vinci Surgical System at the end of the year. it also boasts two additional nurses’ stations and renovated waiting, pre-op and post-op areas. “the pre-op rooms are now private, which is much more inviting for patients,” Chenault says. “the renovation also improves patient fow and makes processing more effcient.” the bethesda north Minimally invasive Surgery Center will focus on gynecologic as well as general outpatient surgeries “to provide the kinds of advanced technology that are not seen in any other outpatient center in this region,” she says. Members of the clinical team at cincinnati urogynecology associates include, from left, steven D. Kleeman, M.D.; rachel N. Pauls, M.D.; and catrina c. crisp, M.D.

courtesy of trihealth

if you suffer from any of the following prolapse symptoms, see your physician: n Pressure or heaviness in the pelvis or vagina n Problems with sexual intercourse n Leaking urine or sudden urge to empty the bladder n Low backache n uterus and cervix that bulge into the vaginal opening n repeated bladder infections n vaginal bleeding n increased vaginal discharge Symptoms may be worse when you stand or sit for long periods of time. Exercise or lifting also may make symptoms worse. Source: National Institutes of Health

to finD out MorE about SErviCES avaiL abLE at CinCinnati urogynECoLogy aSSoCiatES, PLEaSE CaLL 513.463.4300 or viSit TRIHEalTH.COM.

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trihealth emergency Department nurses stand at the ready to care for patients at Bethesda Butler hospital. from left, Donna Gorman, Dave sens, Kimberly carlin and stephanie Mackey, all charge nurses at BBh.

helping a hospital grow the people at Bethesda Butler honor its past while expanding its services for a Busy future.

if you’ve driven past trihealth’s Bethesda Butler hospital lately—or visited it for medical care—no doubt you’ve noticed lots of construction. the hospital is in the midst of a three-phase expansion that, when fnished early next year, will add more than 53,000 square feet of space and turn the former outpatient center into what chuck Brown, site executive director, calls a “short-stay” hospital. “our hospital began as an outpatient surgery center,” Brown says, “and over the years we’ve grown by adding more medical services and new buildings.” first


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came an imaging center, then physical therapy, a 10-bed inpatient unit, a sleep lab, and, two years ago, a new emergency room. “But we are still effciency-focused. you can walk directly from your car to any of our service areas; it’s not like walking through a big hospital.” phase 1 of the latest construction project includes an expansion of the surgery center and its related facilities to prepare for phase 2, which will create a central supply space for sterile surgical equipment. “as we have grown from four to eight operating rooms, we need

to maintain effciency, and that requires more space,” he says. phase 3, which is scheduled to conclude in early 2016, is “the big expansion.” the hospital is adding two stories to house 32 new inpatient beds, six new intensive care unit beds, an expanded pharmacy, expanded waiting areas for surgery, a chapel, a kitchen and café and additional ancillary space. “one reason we are expanding is that we listen to our patients and physicians, who say they like the convenience and the services we provide,” says Brown.


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“We are a community-based hospital, and being part of the triHealth system provides us with resources that we are able to leverage with our services. We use the same anesthesiology, pathology and emergency room physicians, for example, as other triHealth facilities. So while we are smaller, we have the quality and resources of bigger hospitals.” those resources include the following specialty services: Emergency room. the 17-bed ER is open 24/7 to handle any type of emergency. the same ER physicians who cover all of triHealth’s emergency departments also provide medical services here. an on-campus helipad is available for rare cases that require a transport after stabilization. there is a surgical call team available for emergency surgery as well. “We focus on customer service and rapid, effcient care,” says Brown. “from

the beginning we have maintained the highest level of satisfaction—in the 99th percentile.” Several rooms are designed specifcally for seniors’ needs, with special equipment, nonskid fooring, and special lighting and paint. the hospital is also linked electronically to the entire triHealth system, through a fully integrated medical records system. “and we are developing more telemedicine programs such as our social worker/ care management program, in which a social worker uses video technology to help patients with social needs, followup care, discharge planning and fnding rehabilitation services,” Brown says. “We have had very good results with that.” laboratory services. Walk-in appointments are available for a range of services, including blood draws, electrocardiograms and physical exams. the lab is open 6 a.m. to 6 p.m. Monday,

Wednesday, thursday and friday; 6 a.m. to 7 p.m. tuesday; and 8 am. to 12 p.m. Saturday. Physical therapy. Bethesda Butler Hospital offers a comprehensive range of services that combine patient education and advanced technology to help patients recover from neuromuscular defcits, surgery (including joint replacement), sports injuries, balance issues, vertigo or dizziness, trauma from motor vehicle accidents or general disability. the therapists and staff work with physicians to create a personalized treatment program that accelerates healing, relieves pain and restores function. an average visit is 40 to 60 minutes, depending on the extent of the injury or symptoms. treatments may include ultrasound, electrical stimulation, cervical and lumbar traction, and moist heat or cold packs. it may also involve the use of treadmills,

courtesy of trihealth

tina cisle, ultrasonographer at Bethesda Butler hospital. BBh provides the imaging services one would find at an independent center—but also has the advantages of being on a hospital campus.

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Justin schaedle provides physical therapy services on the Bethesda Butler hospital campus.

of treatment options at bethesda butler Hospital. the endoscopy lab specializes in diagnosing and treating diseases of the gastrointestinal tract, such as barrett’s esophagus, Gerd (gastroesophageal refux disease), gastric ulcers, esophageal cancer, colon cancer, ulcerative colitis and crohn’s disease. the inpatient unit, which is staffed exclusively with registered nurses who are certifed in advanced cardiac life support and pediatric advanced life support, cares for patients who have had general surgery, joint replacement and gynecological, cosmetic, pediatric and other surgeries. it also provides a full range of pain management treatments, including anesthesia for acute pain management to minimize postoperative pain. bethesda butler also offers a variety of special procedures, including needle biopsies, sentinel lymph node dissection and a host of infusion therapies. the infusion unit provides services in a comfortable, state-of-the-art setting with treatment for autoimmune diseases, iviG,

osteoporosis and blood disorders, as well as chemotherapy. “the infusion unit on campus provides services locally so our patients don’t need to travel for those therapies,” brown says. The Sleep Center. in a “hotel-like atmosphere” with “private bathrooms in every room,” specially trained sleep medicine specialists diagnose sleeping problems, after which they can create a customized treatment plan to help patients achieve a restful sleep. Patients as young as 7 can be evaluated for one of more than 80 known sleep disorders. (a parent may stay in the room with a child.) left untreated, sleep disorders may lead to anxiety, depression, fatigue, memory loss, hypertension, cardiac disease, stroke and traffc accidents. “it’s a wonderful facility,” says brown. “Patients love it because of the privacy it affords. it’s high-class in every way.” What’s next on the horizon for bethesda butler Hospital? brown says service expansion will continue. “We continually look at what the community needs,” he says.

to find out more about services avail able at betHesda butler HosPital, Please call 513.894.8888 or visit TRIHEalTH.COM.


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courtesy of trihealth

elliptical trainers, recumbent bikes, free weights or other equipment to help rebuild strength, balance and endurance. the hospital’s new expansion project also includes a dedicated inpatient gym. Imaging. on-site, board-certifed radiologists use the most up-to-date diagnostic technology to provide quick, accurate image studies. the center offers a wide range of technologies and is accredited by the american college of radiology for computed tomography (ct), magnetic resonance imaging (mri), mammography and ultrasound. “it’s a great outpatient service—like an independent imaging center but with the advantage of being part of a big hospital system,” says brown. coming soon—a new area just for women’s diagnostics, including upgraded, three-dimensional mammography, which provides the 3d images available for detecting breast cancer at its earliest, most treatable stages. Medical services. endoscopy, general surgery, pain management and special procedures are among the wide range


8/13/15 12:07 PM

Patient Satisfaction Rate* Feel good about your health and your care.

TriHealth’s Bethesda Butler Hospital campus ofers a personalized approach to your health

• TriHealth physicians and specialists

care, whether you need a specialist, surgery

• Full-service hospital

or ER care.

• 24-hour ER • Surgery

Together We Triumph

• Laboratory services Located near Bypass 4 & Hwy 129 3125 Hamilton-Mason Road

For more information about our campus services, call 513 894 8888.

*Satisfaction rate based on performance of emergency department.

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Triple Play Take The plunge and geT ouT of your color comforT zone.

Interior designer amanda nisbet is not

afraid of color, something that is strikingly evident in the visually stunning spaces she creates. “using strong color can be a high-wire act,” says nisbet, author of Dazzling Design, “but if you can keep

your balance, the effect is transformative.” These three rooms prove it’s easy to incorporate color into your home— whether you’re just looking to dip your toe into a hue or you’re ready to dive right in.


Where to begin? Amanda Nisbet suggests starting with something you love—an object, a fabric—and let the room fow from there. Bright orange wool was the inspiration for this comfortably elegant living room. The cozy, nubby fabric instantly gave the space a warm, relaxed feel, which is complemented by a calming backdrop of neutral tones in multiple textures—linen, wool, felt, velvet.

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Smaller spaces, designed for introspection or intimate gatherings, are perfect for experimenting with a strong saturation of color. In this pea green study, the high sheen of the glossily lacquered walls is counterbalanced by a wealth of texture—leaf-patterned carpet, ikat pillows, a gray velvet sofa.


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Color can take on an architectural quality, as it does in this formal living room, where the tufted sapphire blue sofa and striated carpet feel like built-in elements within the room. The chandelier, with its mercury glass decorative motifs, brings glamour into the otherwise angular space.

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Kid friendly try these delicious meals guaranteed to delight even the fussiest eaters.


if you cook for a family, you know the ultimate triumph —and it’s not a michelin star. it’s getting the kids to eat something new. whether your children belong to the vast burgers-and-fries mainstream or the tofu-andsprouts minority, chances are they seek adventure on the playing feld—and shun it at the dinner table. and when you prepare a new culinary creation, it’s usually for grown-up guests who are more or less guaranteed not to express at the last minute a pining for pB&J. on the next few pages you’ll fnd fve recipes that pass the tests of tasty, healthy, easy and interesting with fying colors. But they do one thing more: they pass the kid test too. you’ll fnd ingredients your youngsters know they love combined in fresh, colorful and intriguing ways. Serve these dishes for dinner, and we defy your kids to fnd an out. they’ll be getting hearty nutrition, and they’ll be doomed to enjoy themselves—and fnd something else to fuss about. after all, today’s picky eaters could be tomorrow’s connoisseurs of kale and oysters and artichokes and escargots—if you acquaint them now with the notion that something new on the plate can be something great. and you just may see eyebrows rise a little higher in curiosity the next time you hear the age-old question, “mom, what’s for dinner?”

recipes reprinted with permission from Eat What You Love Everyday © 2014 by Marlene Koch, running Press, a member of the Perseus Books Group.


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Photos: steve legAto

ChICken Alfredo PIzzA MakeS 8 ServingS n 1 thin-crust wheat pizza crust (like Boboli) n ½ cup light Alfredo sauce (recipe at right, or jarred) n 2 cups fresh baby spinach n 2/3 cup cooked chicken breast, chopped n 3/4 cup cherry tomatoes, halved

n ½ cup shredded part-skim mozzarella cheese n 2 tablespoons shredded Parmesan cheese n 1 cup fresh baby spinach, thinly sliced (optional garnish) n Fresh basil, chopped (optional garnish)

1. Position a rack in the middle of the oven and preheat the oven to 450º F. 2. Place the crust on a baking sheet and spread the pizza sauce over the crust. Top evenly with the baby spinach, chicken and tomato halves. 3. Sprinkle the mozzarella and Parmesan evenly on top, and bake in the middle of the oven for 15 minutes or until the cheese is melted and the crust is browned. Scatter fresh spinach and basil over top of pizza, if desired.

light And luscious All-PurPose AlFredo sAuce n 1 cup low-fat evaporated milk n 2 tablespoons instant four (like Wondra) n 1 cup reducedsodium chicken broth n 3 tablespoons light cream cheese n 1 to 1½ teaspoons garlic powder

n ¼ teaspoon pepper, or more to taste n 1/8 teaspoon salt n ¼ cup grated Parmesan cheese

1. In a medium saucepan, whisk the evaporated milk and four until smooth. Whisk in the broth and place over low heat. 2. Add the cream cheese, garlic powder, pepper and salt. Bring to a low simmer and cook until the sauce thickens, about 4 minutes. Whisk in the Parmesan and cook for 1 to 2 more minutes, or until sauce is smooth.

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ChiCken Cheddar BaCon ranCh MaC ’n Cheese ServeS 4 n 1¾ cups dry penne pasta (like Dreamfelds) n 1 large carrot, peeled and cut into coins n 1 teaspoon olive oil n 1 large onion, chopped n 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces n ½ teaspoon dried dill n 1/8 teaspoon black pepper n 1 Cheese Sauce recipe (at right) n ½ teaspoon onion powder n ¼ teaspoon liquid smoke n 1 tablespoon real bacon bits n ¼ cup chopped green onions


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CheeSe SauCe n ¾ cup low-fat evaporated milk n ½ cup reduced-sodium chicken broth n 1 tablespoon cornstarch n ¾ teaspoon dry mustard n ½ teaspoon garlic salt with parsley n 1 cup reduced-fat shredded sharp Cheddar cheese, divided

1. Cook the pasta according to package directions. When the pasta has 3 minutes of cook time remaining, add the carrots to the pasta water and continue cooking. Drain and rinse with cold water. Set aside. 2. Heat the oil in a large, nonstick skillet over medium heat. Add the onions and sauté for 8 minutes, or until they begin to caramelize and soften, stirring occasionally. Toss the chicken with dill and pepper; add to the skillet. Cook for 5 to 6 minutes,

or until the chicken is cooked, and onions are well caramelized. 3. While the chicken is cooking, in a small saucepan over medium heat, make the cheese sauce, using ¾ cup of cheese in the sauce as directed, adding the onion powder and liquid smoke. Add the pasta to the chicken, toss to combine, and the cheese sauce, and mix well. Garnish with the last ¼ cup cheese, bacon bits and green onions.


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Stephen’S pretzel ChiCken with honey MuStard SauCe ServeS 4 n 4 boneless, skinless chicken breasts (about 1 pound) n 2/3 cup crushed pretzels (about 1 ounce) n ½ teaspoon mustard powder n 1 teaspoon onion powder n ½ teaspoon black pepper

n 2 tablespoons plus 4 teaspoons Dijon mustard, divided n 2 tablespoons white wine vinegar n 1 tablespoon light mayonnaise n 2 teaspoons honey n 2 teaspoons olive oil

1. Preheat the oven to 425° f. Spray a large baking pan with cooking spray. Wrap the chicken breasts in plastic wrap and gently pound to ¼-inch thickness. Set aside. 2. in a wide, fat bowl, place the pretzel crumbs, mustard powder, onion powder and ½ teaspoon pepper, and stir to combine. 3. Smear ½ teaspoon of Dijon on each side of breast, and roll chicken in the

crumb mixture until evenly coated (use fner crumbs to cover bare spots). Place chicken on prepared baking sheet, lightly spray with cooking spray, and bake for 15 to 18 minutes, or until cooked through. 4. While chicken is baking, in a small bowl, whisk together the remaining Dijon, vinegar, mayonnaise, honey, olive oil, a pinch of black pepper and 1 tablespoon of water. Serve each chicken breast with 1 tablespoon of the sauce.

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SneAky STuFFed ShellS ServeS 6-9x n 24 jumbo dry pasta shells n 1 teaspoon olive oil n 1 cup onion, fnely chopped, divided n 2 garlic gloves, minced n 10 ounces frozen caulifower, thawed and well-drained n ¾ cup low-fat cottage cheese n ¼ cup shredded Parmesan cheese n 1 large egg white


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n 2 teaspoons dried basil n ¼ teaspoon black pepper n 1 (10-ounce) package frozen spinach, thawed and squeezed dry n 2¼ cups marinara sauce, divided n ½ cup shredded partskim mozzarella cheese

1. Preheat the oven to 400° F. Prepare the pasta shells according to the package directions, drain and set aside.

3. In a 13˝ x 9˝ baking dish, stir together and spread 1¼ cups marinara sauce and ½ cup water.

2. Meanwhile, prepare the flling. In a large, nonstick skillet, heat the oil over medium heat. Add the onion and garlic and sauté about 5 minutes, or until translucent. Transfer to the bowl of a food processor, add the caulifower and cottage cheese, and process until smooth and creamy. Add the Parmesan, egg white, basil and pepper, and process to combine. Add the spinach, pulse a few times until fully incorporated, and set aside.

4. Open each shell (a forefnger and thumb work nicely), stuff with about 2 tablespoons flling, and place in the dish, cheese side up. Repeat with all of the shells, and top with the remaining cup of sauce. Sprinkle with mozzarella, cover with foil, and bake for 25 minutes.


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ITAlIAn Sloppy JoeS MAkeS 10 SeRvIngS n ½ pound Italian seasoned ground turkey (or Italian turkey sausage) n 1 pound lean ground beef n 1 cup chopped onion n 1 large red pepper, chopped n 3 large stalks celery, diced n 1 (6-ounce) can tomato paste n 2 tablespoons balsamic vinegar

n 3 large garlic cloves, minced n 1 tablespoon molasses n 1 teaspoon dried oregano n ½ teaspoon fennel seed, crushed* n ½ to ¾ teaspoon salt (or to taste) n 10 whole grain hamburger buns

* To “crush” fennel seed,

place on cutting board and chop it with a large knife.

1. Set the pressure cooker to the “brown” or high setting, crumble the turkey into the cooker and brown for a minute or two, and then crumble in the ground beef. Cook for 3 to 4 minutes, breaking up the meat with a spoon, until it is no longer pink. 2. Stir 11/3 cups of water into the meat, add the remaining ingredients (besides the buns), and stir well. Securely lock the lid into place, turn the cooker to high, and cook for 12 minutes.

for 3 minutes, or until desired thickness. To serve, place ½ cup of the meat mixture on each hamburger bun. note: To cook it slow, use either the browning function or large skillet to brown the ground turkey and beef over medium-high heat. Add the mixture to a 4- to 6-quart slow cooker and continue with step 2. Cook on low for 6 to 8 hours or 3 to 4 hours on high. Remove lid and cook for additional 10 to 15 minutes on high, stirring occasionally, or to desired thickness.

3. Quick-release the pressure and carefully remove the lid. Stir the meat mixture, turn the temperature to brown or sauté, and simmer the meat mixture uncovered

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wine + spirits

the reality of


Connoisseurs have known for some time that this white isn’t just for dessert. and now the seCret’s out.

greaT WIne can TaKe decadeS To reacH ITS full potential, and even longer to be fully understood. Take riesling, for example. For generations, this german-born varietal ran up against a narrow image of itself, especially in this country, where it was subjected to the sort of typecasting normally reserved for Hollywood. never mind that connoisseurs knew it for its dramatic range, capable of endearing sweetness but also of bone-dry sophistication. In the mainstream market, riesling was recognized largely for its syrupy parts in cloying productions like blue nun. “It just sort of fell into that place in people’s minds,” says Janie brooks Heuck, general manager of brooks Winery in amity, oregon. “It was a sweet dessert wine you had with cheese or chocolate. It’s been a really tough reputation to shake.” Heuck has spent much of the past decade helping riesling wriggle from that pigeonhole. The winery she runs sits in the heart of the Willamette Valley, where riesling was frst planted in the 1960s but has only recently come into its own. credit for its emergence goes in part to Heuck’s late brother, Jimi, who launched brooks Winery in 1998. around that time, many oregon growers were busy tearing up their riesling vines and replacing them with more lucrative varietals such as chardonnay, Pinot gris and Pinot noir. a passionate vintner who’d spent six years in europe enjoying rieslings of myriad styles, Jimi was more bullish on the grape. He implored local growers to preserve their plantings, promising, in turn, that he would buy their fruit. The wines he wound up making reveal riesling as anything but a one-trick pony—they strike nearly every note on the dry-to-dulcet scale. When Jimi died unexpectedly in 2004, Janie stepped in to run the operation, maintaining the winery’s varietal focus even as she expanded its portfolio. brooks today produces 12 styles of riesling that showcase the grape in all its glory. Like her brother, Heuck likes her rieslings lean and clean, so that even brooks wines with high residual sugar showcase a subtle tension, their sweetness held in check to create a light, refreshing fnish. “I can’t tell you how many times someone will come by the tasting room and tell me that they don’t like riesling

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because it’s too sweet,” Heuck says. “Then I pour them one of ours and watch their eyes go wide.” as much as any varietal, riesling expresses a sense of place. and there are few better backdrops for it than the Willamette Valley, where the cool climate and mineral-rich soil help coax out the bright and complex characteristics of a naturally high-acid grape. Similar traits can be found in wines from other riesling hotbeds around this country. To sample vintages from, say, chateau Ste. michelle outside Seattle or red newt cellars in new York’s Finger Lakes region is to taste a wine that gives the lie to mawkish stereotypes. To Heuck, it seemed the sticky image would never die. but in recent years, an increasingly educated public has embraced the varietal for all that it can be, as evidenced by riesling’s growing presence on restaurant wine lists and market shelves. It was a long time coming. but Heuck knew that the tipping point was approaching as far back as the fall of 2009, when a sommelier rang her from Washington, d.c., requesting a shipment of her fnest white. The party turned out to be the obama administration’s frst state dinner at the White House, where brooks’ 2006 ara riesling was served during the second course. as news of the dinner broke, Heuck’s phone started ringing off the hook. The 2006 vintage sold out within days, along with half of the 2007, a choice that proved popular on both sides of the political aisle. “It was interesting,” Heuck says. “Half of the people who contacted us said, ‘If the wine’s good enough for him, it’s good enough for us.’ and the other half said, ‘I’m only buying this because I know it’s the only good decision he’s ever going to make.’” —Josh sens

may 2015 | bergenHEaLTHandLIFE.com FaLL 2015 | TrIHEaLTH.com

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Be Here Moment for the


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where toeat f i n e


Arnold’s BAr And Grill The city’s oldest bar, featuring traditional American comfort food and a wide beer selection, 210 e. 8th St., 513.421.6234

fa m i ly

well-known for its BBQ ribs, 9440 montgomer y rd., montgomer y, 513.791.3482

West chester, 513.942.2100

PAlAce restAurAnt inventive fine-dining establishment located inside the historic cincinnatian Hotel, 601 Vine St., 513.381.3000

tAno Bistro contemporar y bistro in historic Loveland, featuring fresh ingredients and a menu that changes with the seasons, 204 W. Loveland Ave., 513.683.8266

PAxton’s Grill relaxed, friendly spot housed in one of Loveland’s oldest buildings, 126 W. Loveland Ave., Loveland, 513.583.1717

terry’s turf cluB Laid-back burger joint with large portions and vegetarian options, 4618 eastern Ave., 513.533.4222

BrA zenheAd irish PuB Three floors of dining and entertainment with an extensive beer menu, 5650 Tylersville rd., mason, 513.229.0809

the Presidents room eclectic menu that blends contemporar y American, italian and German flavors, 812 race St., 513.721.2260

tom + chee Specializes in tomato soup and grilled cheese, multiple locations including 9328 Union centre Blvd., West chester, 513.860.0638

the eAGle food And Beer hAll Southern comfort food and beer hall, 1342 Vine St., 513.802.5007

Proud rooster casual brunch spot with dinerstyle dishes, 345 Ludlow Ave., 513.281.4965

w.G. kitchen & BAr neighborhood bistro and retail wine shop where you can buy a bottle to take home, 3371 Princeton rd., Hamilton, 513.887.9463

BJ’s restAurAnt And Brewhouse Handcrafted burgers and deep-dish pizzas with beers brewed on-site, 11700 Princeton Pike, Unit J1A, 513.671.1805

the Golden lAmB comfort food that may just be worth the half-hour trek to Lebanon, 27 S. Broadway, 513.932.5065 holy GrAil tAvern & Grille Lively sports bar with casual fare and drink menu, 161 Joe nuxhall Way, 513.621.2222 incline PuBlic house Upscale pub food including nYc-style pizzas ser ved against a stunning view of the city, 2601 W. 8th St., 513.251.3000 J. Austin’s riverBAnk cAfe Southern-style specialties like grilled catfish and shrimp po-boys, 102 main St., Hamilton, 513.795.7640 krueGer’s tAvern contemporar y American bar food with a european influence, 1211 Vine St., 513.834.8670 melt ecletic cAfe Vegetarian restaurant specializing in sandwiches and meat substitutes, 4165 Hamilton Ave., 513.681.6358

red roost tAvern contemporar y American fare with organic, farm-to-table ingredients, 151 W. 5th St., 513.579.1234 rick’s tAvern & Grille Friendly neighborhood drinker y ser ving up pub grub amid 50 flat-screen T Vs, 5955 Boymel Dr., Fair field, 513.874.1992 the rookwood BAr And restAurAnt Burgers, pasta and other traditional American classics, 1077 celestial St., 513.421.5555 ryAn’s tAvern Authentic irish pub and gathering place situated in a restored 1890s building, 241 High St., Hamilton, 513.737.2200 sAlAzAr casual contemporar y American fare with farm-inspired lunch and dinner menus, 1401 republic St., 513.621.7000 senAte restAurAnt casual contemporar y American eater y specializing in upscale hot dogs, 1212 Vine St., 513.421.2020

metroPole contemporar y dishes cooked in a wood-burning fireplace, 609 Walnut St., 513.578.6660

skyline chili it’s a cincy staple, famous for its chili ser ved as cheese coneys and 3-Ways, multiple locations including 10792 montgomer y rd., 513.489.4404

mitchell’s fish mArket Specializing in off-theboat-fresh fish, 9456 Water Front Dr., West chester, 513.779.5292

slAtts relaxed neighborhood pub with plenty of plasma T Vs for watching the game, 4858 cooper rd., Blue Ash, 513.791.2223

orchids At PAlm court contemporar y American food at a Hilton’s well-established fine-dining restaurant, 35 West Fifth St., 513.421.9100 the oriGinAl montGomery inn cincy staple


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stone creek dininG comPAny A varied menu of sandwiches, salads, seafood and steaks, multiple locations including 9386 montgomer y rd., montgomer y, 513.489.1444 and 6200 muhlhauser rd.,

the wildflower cAfe Farm-to-table fare ser ved in a converted centur y-old farmhouse, 207 e. main St., mason, 513.492.7514 ziP’s cAfé casual pub fare such as burgers and soups, with vegetarian options, too, 1036 Delta Ave., mount Lookout, 513.871.9876


fins & feAthers Quaint and casual BBQ joint known for its ribs, 3 Garfield Pl., 513.621.3467 midwest Best BBQ & creAmery BBQ joint and ice cream parlor launched by the popular local BBQ sauce and rub company, 7832 Glendale-milford rd., camp Dennison, 513.965.9000 montGomery inn BoAthouse ribs, burgers and other BBQ specialties, 925 riverside Dr., 513.721.7427 smoQ Southern BBQ soul food, 275 Pictoria Dr., Springdale, 513.671.7667


french crust cAfé Light bistro fare and indulgent French baked goods, 915 Vine St., 513.621.2013 JeAn-roBert’s tABle exquisite French cuisine with a weekly-changing lunch menu, 713 Vine St., 513.621.4777 lA Poste eAtery chic eater y featuring French and contemporar y American cuisine and wine room, 3410 Telford St., 513.281.3663


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where to eat 944 Ludlow Ave., 513.221.8900 eLePhanT WaLK injera & curry house traditional northern indian and ethiopian menus, 170 W. McMillan St., 513.526.1555


Barresis Small plates and hearty entrees with refined wine selection, 4111 Webster Ave., deer Park, 513.793.2540 Boca French and italian dishes, nYC-style pizzas and a gluten-free menu, 114 e. 6th St., 513.542.2022 Bravo cucina iTaLiana Upscale-casual chain ser ving italian classics with a twist amid romanruin decor, multiple locations including 5045 deer field Blvd., Mason, 513.234.7900 and 9436 Water front dr., West Chester, 513.759.9398 camPeneLLo’s neighborhood favorite ser ving italian comfort food, 414 Central Ave., 513.721.9833 Deyo’s iTaLian BisTro Multi-level eater y with a family-friendly space featuring entertainment for the kids, 83 e. Grandin rd., Maineville, 513.677.3396 enoTeca emiLia refined dishes with complementar y wine menu, 2038 Madison rd., 513.834.5773 meaTBaLL KiTchen Small, casual eater y ser ving local and seasonal italian dishes, 2912 Vine St., 513.407.7405 nicoLa’s risToranTe italian cuisine featuring fresh pastas and an extensive wine list, 1420 Sycamore St., 513.721.6200 PiTreLLLi’s A true mom-and-pop dining experience with cuisine from several regions of italy, 404 2nd Ave., Mason, 513.770.0122 PrimavisTa traditional italian entrees with wine menu and a view of the city, 810 Matson Pl., 513.251.6467 soTTo trendy italian restaurant ser ving small plates and handmade pastas, 118 e. 6th St., 513.977.6886 via viTe Casual dining of stone-fired pizza and fresh pastas with alfresco courtyard seating, 520 Vine St., 513.721.8483 Le Bar a Boeuf A modern, inventive approach to French and contemporar y American fare, 2200 Victor y Pkwy., 513.751.2333 TasTe of BeLgium Waffles and crepes (both sweet and savor y) at this local favorite, multiple locations including 1133 Vine St., 513.381.4607


aBigaiL sTreeT inventive cuisine with cheese menu and wine on tap in a trendy but casual setting, 1214 Vine St., 513.421.4040


BaKersfieLD Authentic Mexican street food with extensive tequila and whiskey menus, 1213 Vine St., 513.579.0446 cacTus Pear tex-Mex cuisine with unlimited chips and salsa and large margarita menu, 3215 Jefferson Ave., 513.961.7400 chuy’s eclectic tex-Mex eater y featuring handmade tortillas, 7980 Hosbrook rd., 513.793.2489

Durum griLL Small, casual gyro eater y loved by the locals, 4764 Cornell rd., 513.489.4777

eL PueBLo Authentic Mexican fare made from secret family recipes, 4270 Hunt rd., Blue Ash, 513.791.4405

PaLomino Offering a mix of Mediterranean and contemporar y American cuisine with a view of Fountain Square, 505 Vine St., 513.381.1300

jefferson sociaL Upscale Mexican fare with extensive cock tail weekend, 101 e. Freedom Way, 513.381.2623

Phoenician Taverna Mediterranean cuisine in a trendy but casual setting, 7944 S. Mason Montgomer y rd., Mason, 513.770.0027

maZunTe Taqueria mexicana Casual Mexican eater y with trendy, festive decor, 5207 Madison rd., 513.785.0000

raya’s LeBanese Mediterranean food, specializing in kabobs and gyros, 801 elm St., 513.421.0049

naDa extensive menu of traditional Mexican favorites, 600 Walnut St., 513.721.6232

seBasTian’s Westwood eater y known for its gyros and other Mediterranean specialties, 5209 Glenway Ave., 513.471.2100

Piz z A

ZuLa eclectic menu of Greek tapas dishes and extensive wine and craft beer lists, 1400 race St., 513.744.9852


amBar inDia Local favorite ser ving authentic north indian fare, 350 Ludlow Ave., 513.281.7000 amma’s KiTchen this kosher and all-vegetarian indian joint is a favorite for carnivores and herbivores alike, 7633 reading rd., roselawn, 513.821.2021 Dusmesh Casual eater y offering exotic north indian specialties seasoned to your taste,

DeLicio coaL-fireD PiZZa An artisan pizzeria that fuses rustic italian traditions with the smoky flavors of the U.S. Southwest, 9321 Montgomer y rd., Montgomer y, 513.834.5460 DeWey’s PiZZa Specialty pizza pies with seasonal menu, multiple locations including 7663 Cox Ln., West Chester, 513.759.6777 gooDfeLLas PiZZeria Pizzeria with large slices and late-night hours, 1211 Main St., 513.381.3625 Larosa’s PiZZeria Casual pizza joint ser ving the area for more than 60 years, multiple locations mio’s PiZZa Pizza, pasta, calzones and other casual italian favorites, 2634 Vine St., 513.281.6467; 6930 Madisonville rd., 513.271.2220

richarDs PiZZa Local chain ser ving up pies since 1955, multiple locations including the original at 417 Main St., Hamilton, 513.894.3296


BisTro on eLm Located within the Millennium Hotel Cincinnati, this bright spot offers steaks, seafood and pasta, 150 W. 5th St., 513.352.2189 carLo & johnny Another winner from Jeff ruby ser ving prime steaks, seafood options and bountiful sides in an elegant space that was once a stagecoach stop, 9769 Montgomer y rd., 513.936.8600 ceLesTiaL sTeaKhouse Upscale steak house and seafood restaurant with impressive view, 1071 Celestial St., 513.241.4455 jag’s sTeaK & seafooD Sur f and tur f is ser ved in the dining room or the high-energy piano bar, 5980 West Chester rd., West Chester township, 513.860.5353 jeff ruBy’s sTeaKhouse reser vations highly recommended at this high-end steak house, 700 Walnut St., Ste. 206, 513.784.1200 mccormicK & schmicK’s Steak house and seafood with extensive bar menu and tapas options, 21 e. 5th St., 513.721.9339 moerLein Lager house Fine-dining establishment with a view of the river, 115 Joe nuxhall Way, 513.421.2337 morTon’s The sTeaKhouse Popular steak house and seafood restaurant overlooking Fountain Square, 441 Vine St., 513.621.3111 ParKers BLue ash Tavern elegantly rustic restaurant known for its prime rib and award-winning wine list, 4200 Cooper rd., Blue Ash, 513.891.8300 The PrecincT the original Jeff ruby’s location features fine steaks and seafood in a turn-of-thecentur y setting, 311 delta Ave., 513.321.5454 Prime 47 Upscale menu featuring prime cuts and a wine vault, 580 Walnut St., 513.579.0720 Tony’s of cincinnaTi Huge portions of prime beef and the freshest seafood (salad and potato included) are the hallmarks of this steak house from tony ricci, 12110 Montgomer y rd., 513.677.1993


asian ParaDise Asian fusion restaurant and lounge offering popular happy-hour specials, 9521 Fields ertel rd., Loveland, 513.239.8881 cLouD 9 sushi Offering extensive sushi dinner menu with discounted prices and full bar, 1018 delta Ave., 513.533-9218 crave Sushi bar that also features casual American fare, 175 Joe nuxhall Way, Ste. 125, 513.241.8600 fusian Sushi bar with create-your-own rolls, fresh juices and healthy side dishes, 600 Vine St., 513.421.7646 KaZe trendy sushi and Japanese gastropub featuring a beer garden, 1400 Vine St., 513.898.7991 LorDs sushi Fresh Japanese and korean fare, 6679 dixie Hwy., Fair field, 513.870.0067 quán haPa Asian fusion and gastropub with trendy setting, 1331 Vine St., 513.421.7826 saigon café Blend of Asian cuisines, with sushi, Vietnamese dishes, and more, 3672 erie Ave., 513.871.7999 sTone BoWL Sushi bar also offering ramen and korean fare, 3355 Madison rd., 513.533.9600 Tea ‘n’ BoWL Authentic Asian fare and extensive bubble tea menu, 211 W. McMillan St., 513.744.9800 Tiger DumPLing Casual spot offering pork and vegetarian dumplings, 249 Calhoun St., 513.475.0000


mango Tree Casual eater y ser ving thai cuisine and sushi, 7229 Wooster Pike, 513.271.0809 Thai exPress Authentic thai cuisine in a cozy setting the locals love, 213 W. McMillan St., 513.651.9000

CinCinnAti He ALtH & LiFe

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8/12/15 12:25 PM


bethesda lyceum

the 14th Annual Bethesda LYcEUm, held at Horseshoe casino, raised more than $175,000 for the development of a comprehensive women’s health program at Bethesda North Hospital. Above, Bethesda LYcEUm committee members fank award-winning journalist Joan Lunden, who delivered a motivational speech about healthy living during dinner.

Joan Lunden (left) and Local 12 news anchor cammy Dierking


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Bethesda LYcEUm committee members take a break from the party to pose for a photo.


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8/14/15 11:22 AM

Hospice of cincinnati & fernside summertime classic

More than 500 supporters turned out for the two-day event at Kenwood Country Club, raising $200,000 for fernside, an affliate of Hospice of Cincinnati that provides grief support for families that have experienced a death. Pictured above are Christa Jester with her daughter alexandra, who was the guest speaker, and sons nathan and Ryan.

the Sunday-night festivities included dinner and a silent auction.

Luann Scherer and Sheila Bandy (left) and Mike Misleh and Mike Brown were among the many golfers who participated in the tournament.

CinCinnati HE aLtH & LifE

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be there

S E p T E M b E R

O C TO b E R

N OV E M b E R

Oktoberfest Zinzinnati, September 18–20.

SEPT 6 It’s the ultimate end-of-summer party: RIVERFEST at Sawyer’s Point and Yeatman’s Cove. This free family event begins at noon and includes a cardboard boat regatta, a rubber duck race, live music, vendor booths and a spectacular freworks display synchronized to music. Stake out your spot early on either side of the river and make a day of it. Head to cincinnatiusa.com for more. SEPT 10–20 Movie buffs can have a Sundance experience without leaving the area at the CINCINNATI FILM FESTIVAL. Visit various venues throughout the city to watch flm screenings, attend workshops and Q&A sessions, and network with aspiring and up-and-coming flmmakers and screenwriters from all over the world. For tickets, a detailed schedule and additional info, visit cincinnatiflmfestival.com.

SEPT 18–20 Enjoy German food, fne brews, live music, dancing, a brateating championship and much more at OkTObERFEST zINzINNATI, the largest Octoberfest celebration in the country. The festivities take place on Fifth Street,


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between Vine and Sentinel. Visit oktober festzinzinnati.com for hours, an entertainment lineup and a schedule of events.

OcT 3 Exercise for a great cause at

the TRIhEALTh 5k RuN and hIkE FOR hOSpICE OF CINCINNATI at Summit Park. The chip-timed 5K starts at 9 a.m., the family- and pet-friendly 2.5-mile hike begins at 10:30 a.m. Lunch follows at 11:30 a.m. Entry fee: $25. To register, or fnd out more, go to hospiceofcincinnati.org.

OcT 3–4 Come on out to the West Side for the second annual bEND IN ThE RIVER ARTS AND MuSIC FEST at The Sanctuary in Lower Price Hill. Area businesspeople and artists stand in as “celebrity bartenders,” while food trucks serve up local favor, bands provide the jams and artists sell their handmade goods. Tickets: $7 for one day, $10 for the weekend. Questions? Cmcincy .org has the answers.

OcT 3–4 Celebrate the harvest by strolling through lush felds of sunfowers during Gorman Heritage Farm’s annual SuNFLOWER FESTIVAL, 10 a.m.–4 p.m.

See stunning sunfowers, October 3–4.

Visitors to the historic farm can pick a pumpkin, enjoy an old-fashioned muledriven hayride, get up close and personal with farm animals and, of course, see and pick stunning sunfowers. Admission: $8 for adults, $5 for children 12 and under, FREE for children under 3. Go online to gormanfarm.org to fnd out more about the event.

OcT 10–11 A short drive out of the

city will take you to the annual OhIO SAuERkRAuT FESTIVAL in Waynesville. Local organizations provide the food, which includes sauerkraut pizza, eggs rolls and sausages, as well as traditional food items for non–kraut-lovers. Times: 9 a.m.–8 p.m. on Saturday, 9 a.m.–6 p.m. on Sunday. Admission: FREE. Additional details, including parking info, are available at sauerkrautfestival.com.

OcT 17 It’s getting hot in here! It must be coming from the TRI STATE FIREFIGhTERS ChILI COOkOFF, 11 a.m.– 4 p.m., in Sawyer Point Park. At this annual event, frefghters from Ohio, Kentucky and Indiana face off to raise funds


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8/13/15 12:10 PM

BE ThErE for the American Red Cross and take the titles of best chili and best-decorated booth. While sampling what each department has cooked up, cool off with a beer from local brewery Rhinegeist and enjoy live music. FREE to attend; tickets for chili tastings are sold at the festival. More info can be found at tsffchilicookoff.com.

OCT 17 Literary fans and aspiring writ-

ers look forward each year to the CINCINNATI USA BOOK FESTIVAL at the Duke Energy Convention Center, 10 a.m.– 4 p.m. Attend educational workshops, meet established authors and fnd out what’s new in the publishing world. Featured authors include Cleary Wolters, the real-life Alex Vause from Orange is the New Black, who will be promoting her book, Out of Orange: A Memoir. Admission: FREE. Visit booksbythebanks.org for a complete lineup and list of workshops.

OCT 17–18 In a new location this year, the Minges and Weber Family PUmPKIN FESTIVAL continues the legacy of the popular Minges Pumpkin Festival at Weber Farm in Harrison. Browse the handiwork of more than 100 artists and craftspeople, enjoy live music and participate in old-fashioned activities like sack races, a pie-eating contest and more. Admission: $5 for adults, FREE for children 12 and under. Go to webersfarmmarket .com for more details.

OCT 23 Ready, set, glow! Don your most sparkly attire and accessories for King’s Island’s GLOW RUN 5K, 7:30 p.m. Registration includes a glow-in-the-dark T-shirt, a sparkly necklace and admission to the amusement park’s Halloween Haunt. If 3.1 miles isn’t enough to get your knees knocking, consider the 10K or halfmarathon course, both held October 25 (these are not glow races). Entry for 5K: $75 on race day, with discounts available for pre-registration. Visit runandriderace .com and select King’s Island to fnd out more about the event. NOV 7 Scottish singer and songwriter

COLIN HAy of the pop band Men at Work promotes his latest solo album at the Taft Theatre, 8 p.m. Hay’s music has been featured on the television show Scrubs and on the Garden State soundtrack. Tickets: $37.50–$47.50. Purchase a pair at tafttheatre.org.

NOV 11 Honor Mary Jo Cropper, who lost her battle with breast cancer in 2011, at the fourth annual mARy JO’S ANGELS luncheon at the Manor House in Mason, 12–1 p.m. Proceeds beneft the Mary Jo Cropper Family Center for Breast Care. Tickets: $50. To register, go to bethesda foundation.com.

NOV 20 Science lovers can get

their questions answered during myTH-

A popular Pumpkin Festival takes place October 17–18.

BUSTERS: JAmIE & ADAm UNLEASHED at the Aronoff Center, 8 p.m. During the live stage version of the popular TV show, stars Jamie Hyneman and Adam Savage will perform experiments and share behind-the-scenes stories. Tickets: $45–$68. Head to cincinnatiarts.org to purchase.

NOV 21–JaN 2 For more than 30

years, the Cincinnati Zoo’s PNC FESTIVAL OF LIGHTS has marked the unoffcial start to the holiday season. Ride the Polar Express, meet with Old Saint Nick, munch on warm s’mores and, of course, enjoy the spectacular light show that features more than 2 million LED lights. Standard zoo admission rates apply. Go online to cincinnatizoo.org for details.

NOV 27–29 Dodge the Black Friday masses at the big-box stores and instead shop for something special during the WINTERFAIR at the Northern Kentucky Convention Center in Covington, 10 a.m.–5 p.m. on Friday and Saturday, 11 a.m.–4 p.m. on Sunday. Shoppers can peruse everything from handmade jewelry to ceramics at this popular juried show. Admission: $6, FREE for children 12 and under. Visit ohiocraft.org to learn more. Send event listings to: Cincinnati Health & Life, 110 Summit Ave., Montvale, NJ 07645; or email editor@wainscotmedia.com. Listings must be received two months before the event and include a phone number/website that will be published.

Singer/songwriter Colin Hay comes to the Taft Theatre November 7.


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8/13/15 12:10 PM


gulf getaway

SaraSota: beacheS, culture, Shopping, food. oh, and a great reSort too! by rita guarna

It’s hard to plan the perfect beach weekend sojourn If you want both mental stimulation and total relaxation. Museums aren’t usually handy to the sand. but you’ll fnd that blend, as I did, in sarasota. this small, laid-back city, nestled in the middle of florida’s Gulf coast, is home to an international airport, a trendy downtown and waterfront, an old-masters-flled art museum and—oh yes—a world-renowned beach. surprised? I was. but thanks to the foresight of john ringling, the circus impresario, who in the 1920s founded the john and Mable ringling Museum of art and flled it with rubenses and botticellis, you can get your culture fx before or after lolling on the beach. while it’s top-notch, as regional museums go, the fabulous ca’ d’Zan—the ringlings’ winter home in which the collection is housed—is worth a peek on its own. It’s an over-the-top Venetian-style palace. the complex also features the circus Museum, complete with a miniature version of—you guessed it—the circus and its 900 animals. and that’s not all. there’s an orchestra and opera, plus the Marie selby botanical Gardens. even if you’re not horticulturally inclined, these 14 acres of gardens with eight greenhouses are a delight. (enjoy high tea daily in the carriage house here.) the bay preserve in nearby osprey is home to 4.3 acres of protected bays and beaches and serves as the site for various artists’ exhibits. here you can enjoy views of little sarasota bay, walk the kilbourne nature trail, picnic beneath centuriesold trees or tour a 1930s waterfront home. now for the beach. fifteen minutes from sarasota on siesta key is siesta beach, rated the best in the nation in the annual top ten list issued by stephen leatherman, aka “dr. beach,” a professor and director of the laboratory for coastal research at florida International university. here you’ll fnd a wide white expanse of pillowy-soft quartz sand that reportedly never gets hot. (It didn’t while we were there, and temps topped the 80s.) the crystal-clear waters are perfect for swimming and walking along sandbars.


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If you like your beaches a bit more private and are lucky enough to stay at the Ritz-Carlton, Sarasota, the toniest hotel in town, spend some time at the guestsand-members-only beach on Lido Key, three miles away via a causeway. A handy free shuttle whisks hotel guests there and back throughout the day. At the beach, there are umbrellas and chaises as well as towels and icy cold water. Of course, you can also order sips and nibbles all day long. It’s hard to beat the Ritz for its genteel sophistication and gosh-darn friendliness. Then there’s the style: fne artwork and fresh fowers; marble-foored hallways and plush Oriental carpets; giant bathrooms and cozy balconies with views of the bay and marina. For extra pampering, try R-C’s Club Level. The exclusive Club Lounge is located on the 8th foor and features beverages, breakfast, lunch, midday snacks, hors d’oeuvres, desserts and cordials. Staffers take their jobs seriously here and do their best to ensure that you feel pampered. For example, when Kimmy McNary discovered we were dining at the hotel restaurant Jack Dusty, she called ahead to ensure we got her favorite server. “He really is the best,” she whispered. And another staffer, Mirza Velic, produced a sought-after Scotch my friend had been hankering for. While I rarely favor hotel restaurants, Jack Dusty was a lovely choice for one of our meals. Named with the 18th-century shorthand term for the naval store clerk responsible for doling out sailors’ daily lot of rum and maintaining the ship’s inventory of food supplies, the eatery offers guests a bevy of dining and drinking options with sparkling views of Sarasota Bay and beyond. The menu features modern American cuisine with a seafood emphasis. For starters, there’s an array of raw bar offerings plus yummy choices like crab and fried green tomatoes with charred tomato vinaigrette; a tasty grouper cake with mango beurre blanc and fruit salad; and a sinful burrata and tomato salad, served with oven-cured tomatoes and arugula. Entrees are labeled “By Land” and “By Sea.” We had one of each: the 1855 beef tenderloin with smashed potatoes and seasonal mushrooms satisfed my meaty companion, while I loved the blackened grouper etouffee with red beans and rice and braised greens. Make time, too, for a meal in St. Armand’s Circle at Shore Diner. Lest the name fool you, it’s not a diner at all, but an open-air, midcentury-style take on the cafes of southern California. Popular with locals and tourists alike, the restaurant is attached to the cool Shore surf shop and features dishes that take “fresh” to a whole new level, courtesy of ingredients from local growers. Afterward, explore the circle, also developed by John Ringling. His goal was to create a waterfront area devoted to shopping, dining, browsing, strolling and eating ice cream (which we did). The same shuttle that takes you to Lido Beach runs regularly to St. Armand’s Circle. If you’re not too tired afterward, the hotel offers complimentary kayaks and paddleboards from a launch near the pool. Or take a bicycle and explore downtown. Was it the perfect weekend? Well, I got my fll of great beaches, culture, shopping and good food and stayed at an iconic luxury resort, so the answer is a resounding “yes.”

This page, from top: The Marie Selby Botanical Gardens boast 20,000 plants from 6,000 species; circus success is behind the John and Mable Ringling Museum of Art; Siesta Beach is rated best in the U.S. Opposite page, from top: The Ritz-Carlton’s Lido Key Beach Club overlooks the Gulf of Mexico; seafood is featured at the hotel’s restaurant, Jack Dusty; a guest room at the tony Ritz-Carlton.

ritz-carlton sarasota, 1111 ritz-carlton drive, sarasota, 941.309.2000; ritzcarlton.com/sarasota


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power food

Fabulous fennel This aromaTic herb is a cancer fighTer— and an anTidoTe To humdrum menus.

fennel? don’t be too smug—greek and roman health practitioners beat you to it by more than two millennia. This versatile perennial plant, a member of the Umbelliferae family along with carrots, parsley and celery, has a slew of health benefts and a number of culinary uses too. it’s made up of a white or pale green bulb with hollow-stemmed stalks topped with feathery green leaves near which fowers grow and produce fennel seeds. The bulbs, stalks, leaves and seeds are all edible, but most people eat the bulb as a vegetable, while the seeds are often used for seasonings and supplements. fennel’s aromatic taste, reminiscent of licorice and anise, is a result of its natural plant compounds. fennel seeds are munched in india and Pakistan as an afterdinner breath freshener, and fennel—which feas are said to dislike—has even been used in powdered form to keep stabled horses fea-free.

POWER UP The dried ripe seeds and oil from fennel go into the making of varied medicines, while fennel itself is used as a dietary supplement to treat digestive problems (it fghts colic in babies and gas in grown-ups) and upper respiratory infections. its unique mix of phytochemicals gives it strong antioxidant activity. a study in the January 2011 Biological and Pharmacological Bulletin suggested that a compound in fennel, anethole, tends to inhibit both the invasive and the multiplicative functions of cancer cells. fennel’s also a good source of vitamin c (one


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cup—just 27 calories!—has 17 percent of the daily value), which can aid the immune system, and of fber and potassium, which are great for cardiovascular health and can help remove toxins from the colon. fennel’s glycemic index (a measurement of a food’s effect on blood sugar) is also very low, making it an optimal ingredient in a healthy diet.

DID YOU KNOW? Talk about a hot history—it was with a fennel stalk that the greek god Prometheus is said to have stolen fre from the gods and given it to humankind. his fellow greeks called fennel “marathon” and gave that name to a place where it grew in abundance—and a messenger’s famous run from that place gave us our term for organized long runs today. india is by far the world’s leading fennel producer, trailed by mexico, china and iran. BUY/STORE/SERVE fennel can be cut in a variety of sizes and shapes depending upon personal preference, but the best way to do so is to cut vertically through the bulb. You can eat fennel raw or braise or sauté it to serve as a side dish. its stalks can be used for soups, stocks and stews, the leaves as an herb seasoning. Purchase fennel from autumn to springtime, when it’s readily available at its best. good-quality fennel will have bulbs that are clean, frm and solid without signs of bruising or splitting. fresh ones will have a fragrance. store fennel in your refrigerator crisper, where it should keep fresh for four days—it loses favor over time, so be sure to eat it soon after buying. dried fennel seeds can be stored in a dry location for six months. To buy fennel seed extract for use as a dietary


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Let us provide the perfect walk along a white sand beach.

AbadiMTStd-LightItalic_abcdefghijklmnopqrstuvwxyz`1234567890-= [] \;’,./≠ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? Á¸`⁄‹›ff‡°·‚—±”’»ÚƯ˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ AbadiMTStd_abcdefghijklmnopqrstuvwxyz`1234567890-= [] \;’,./≠ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>? Á¸`⁄‹›ff‡°·‚—±”’»ÚƯ˘¿|áéíóúâêîôûàèìòùäëïöüÿãñõÁÉÍÓÚÀÈÌÒÙÄËÏÖÜŸÑÃÕÂÊÎÔÛ AbadiMTStd-Italic_abcdefghijklmnopqrstuvwxyz`1234567890-= [] \;’,./≠ ABCDEFGHIJKLMNOPQRSTUVWXYZ~!@#$%^&*()_+{}|:”<>?

Let us challenge your game on course designed by ”The Shark.”


Let us inspire sweet dreams with a Drift to Sleep massage. Let us be the start of your fondest family vacation memories.

Experience two incredible resorts during one vacation. Pristine beaches, championship golf and unparalleled service. For reservations, contact your travel professional, call The Ritz-Carlton, Naples or The Ritz-Carlton Golf Resort, Naples at 800-241-3333 or visit ritzcarlton.com/resortsofnaples.


©2014 5 The Ritz-Carlton Hotel Company, L.L.C

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Wetherington Golf & Country Club y Club Lane, West Chester, OH 45069


Experience Wetherington & Discover the Difference • 18 Hole Championship Golf Course designed by Arthur Hills • Experience exceptional dining in our Bistro and Pourhouse, prepared by our Award Winning Executive Chef, Khalid Mafazy • Sports Complex with a Junior Olympic Pool, Tennis Courts, Sand Volleyball & Children’s Play Area

There’s still plenty of golf season left! Contact us today to schedule your private tour of the club. We also host Banquets, Weddings & Golf Outings for Non-Members and Members alike.

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Profile for Wainscot Media

Cincinnati Health & Life: Fall 2015  

The Good Living Magazine from Tri Health

Cincinnati Health & Life: Fall 2015  

The Good Living Magazine from Tri Health