illustration by Lauren Carter
FEATURES SPRING 2015
SWEET AS PIE
WILD WOMAN IN THE KITCHEN
L’APPAT PATISSERIE & CAFE
BIOPOLITICS OF SALSITA PICANTE
YELLOWOOD DESIGN STUDIO
DIAMONDS IN THE ROUGH
THE WOODEN CATHEDRALS OF OHIO
MADE IN COLUMBUS
JUST OUR TYPE
EVERY ISSUE 2 map 11 editor’s letter 12 contributors 34 Happy Hour 88 style profile 96 stylish streets
cover photo by Megan Leigh Barnard photo by Abby Walters
100 city guide 102 sister City
Press Play Stephen Pence, front man of Columbus band She Bears, curated the ultimate playlist featuring bands that call the Arch City home. Kick back, relax and enjoy the sweet sounds of Columbus. 1. Song About a Woman, Comrade Question 2. Happy Alone, Saintseneca 3. Vanity!, Old Hundred 4. Get Healed, Way Yes 5. Only Human, Mary Lynn 6. Everything in Twos, The Sidekicks 7. Slow Down, Fields and Planes 8. High Point, Indigo Wild 9. Silent Summer, Cliffs 10. The Pounce, Andrew Graham & Swarming Branch 11. Jersey City Blues, Emily & the Complexes 12. Bed of Bricks (Isn’t It), Van Dale 13. Floating, Johnny Newman 14. Athens, Angela Perley & The Howlin’ Moons
TEAM WONDERFILLED KELLEY ENGELBRECHT Founder & Editor-in-Chief JULIA ENGELBRECHT Founder & Creative Consultant THEA BERGSTEDT Art Director
LETâ€™S CHAT! Facebook.com/WonderfilledMag
photo by Megan Leigh Barnard
photo by Megan Leigh Barnard
Can I let you in on a little secret? For a long time I equated home with boredom and sitting still. It was a place to daydream about adventure instead of actually getting out there and exploring. I’m so happy that one of the greatest discoveries of my adult life is that I couldn’t have been more wrong. Adventure is everywhere! Our unofficial Wonderfilled motto is to seek out adventure wherever you stand. As I present Wonderfilled Volume Two, I couldn’t be more certain of that statement. For this issue we didn’t go far. In fact, we didn’t go anywhere! We stayed in our hometown, Columbus, Ohio, and discovered that it is rich in culture, people and stories. Folks, this is a town of creators and community. Every artist, chef and do-er expressed the joy of working in a city that’s so supportive of new ideas and exciting ventures. We met axe makers on a farm, artists in a revitalized urban center, chefs who are pushing the envelope, and bakers who are going back to the delicious basics. We couldn’t be more proud of this little big city. Let me tell you, the making of this issue proved that you don’t have to go far to explore something new and exciting. In a way, it’s our love-letter to this vibrant place that has supported our own dreams and ideas. So, thanks Columbus! You’re a peach. Wonderfilled readers, get ready. You’re in for a treat.
Kelley Engelbrecht Founder & Editor-in-Chief
MEGAN LEIGH BARNARD
We love getting a daily dose of inspiration from creative Instagrammers. Here are a few Columbus folks who make our lives a little more Wonderfilled.
Show us your everyday lovelies with #DAILYWONDER and you could be in our next issue!
THE PERFECT DAY article & photos by Isidora Diaz When Kelley (Wonderfilled editor) asked me about my perfect food day in Columbus, I had a hard time trying to decide what to include. I was thinking about beginning with the always perfectly crafted Cortado from MISSION COFFEE, then having a killer brunch at KATALINAâ€™S and finishing with an unforgettable Japanese dinner at KIHACHI. It sounded okay, but we can find good restaurants anywhere. In my opinion, what makes this cityâ€™s food scene truly unique and exciting are a few of unique, intense Columbus food experiences. Each of them can open your eyes to show you, in one way or another, that in this city people take things seriously. And that we have so much more than a bunch of good menus. Pick and combine two or three of these adventures and have a delicious and fun day!
photo from @missioncoffeeco
photo from @katalinascolumbus
SARAGA INTERNATIONAL GROCERY STORE When every single person is speaking a foreign language, you get it: this is a very international store. Each time I go, it’s a new adventure. Saraga is always adding new items to meet the demands of the rapidly growing and changing immigrant population in Columbus. What can you find? Frozen sea squirts, pork tendons, duck heads, beef hearts and sea cucumbers. Giant sea snails, blood clams, fermented egg ducks, cod roe, Egyptian feta cheese, weird yams and all sort of tropical fruits. There are a huge variety of spices in the Middle Eastern section; dumplings and gyozas from every possible Asian country; Chinese greens, Andean grains and probably more than a hundred rice varieties. It is infinite. Don’t go with a list. Open your mind! If you don’t know what an item is, but it looks good or interesting, buy it anyway. You can always Google a recipe at home. Inside there’s a Salvadorian restaurant that by itself is worthy of the trip. I’ve been there four times and it’s always exceeded my expectations. If they have a special, you must try it. On weekends they have CALDO DE GALLINA, a slow cooked and then broiled half hen, served with two pupusas (a softer, thicker kind of corn tortilla) and a hearty soup made with the hen broth, rice, pasta, veggies, cilantro mint and loroco, a Salvadorian flower used as a seasoning. Their TORTA SALVADOREÑA sandwich is the best hangover cure in town, and the pork and cheese stuffed pupusas are beyond great. And while you are happily stuffing yourself, you’ll hear the clap-clap sound from pupusas being hand-made to order. It doesn’t get more authentic than this!
Saraga International Grocery Store
The Fish Guys
NORTH MARKET This is the first food place I visited when I came to Columbus a bit more than a year ago. The smell of fresh sourdough baking in the oven, the savory and comforting steam of hot Pho on a very cold day, and having to choose –for the first time– one ice cream flavor from Jeni’s was all together intoxicating, in the best possible way. I fell in love. Every time I go I find something new. My favorites? THE FISH GUYS, with their fresh fish and seafood selection and the macarons from PISTACIA VERA, a Columbus classic that always surprises with new creative flavors. I can’t wait to try the LITTLE EATER, a recently open, produce-oriented eatery that has Instagram drooling with its pictures of its buttermilk cheddar biscuits.
THE POP-UP SCENE The avalanche of pop-up food events is just starting! LARA YAZVAC hosts Warmth, a soul-filling brunch at the bar Ace of Cups. AVISHAR BARUA, is jumping between The Commissary and Dinnerlab to show his vanguard cuisine. Chefs from different restaurants are collaborating with each other most recently with a dinner by ANGRY BEAR KITCHEN and VERITAS TAVERN. My husband Raul and I host a monthly event called ANDEAN NIGHT at House Beer, sampling food and music from Chile, our homeland. I watch the social media accounts of my favorite chefs or restaurants so I don’t miss the next event which is guaranteed to be unpredictable and unrepeatable!
COLUMBUS FOOD ADVENTURES It doesnâ€™t matter what you choose: itâ€™s always a group of hungry people in a van, spending three to four hours sampling carefully selected dishes from different restaurants, stores or food trucks. You have five options: 1. A tour of five ethnic restaurants, from every corner of the world 2. A tour centered in the flavors and story of a neighborhood (my favorite was the Short North walking tour); 3. A breakfast tour guided by breakfast blogger Nicholas Dekker. 4. A taco truck tour (yeah!) 5. A tour specially designed for meat lovers that includes samples from goat to blood sausage. You not only learn about the food but also about the city, the origins of each dish and why it happens to be so good. All tours are around $60 each and no matter what you choose, they never disappoint. d
FOOD Get a taste of the city
photo by Ryan Miller
SWEET article by Kelley Engelbrecht photos by Jen Monroe
At an alternative noise concert, in a dark bar, with an order of crispy fries and a beer, the pie-maker from New York fell in love with Columbus. Originally from Brooklyn by way of L.A., Perrie Wilkof is the woman behind Dough Mama, a pie company based out of her quiet little bungalow on Indianola Avenue. Vintage prints and hanging plants adorn the walls. And, if you’re quiet enough, you’ll see Dolly, a sassy smooshed-face cat saunter by. Perrie’s goal is simple: to make good food from scratch, using quality local ingredients. By doing so, she elevates something as basic as a sweet potato pie into something decadently delicious. Or, as the season dictates, she takes fresh ingredients like simple lemons, turns them into a tangy curd pie and accents it with a delicate lavender shortbread crust.
These days you can find her pies popping up at local restaurants but she wasn’t always in the kitchen creating culinary masterpieces. A latent baker who discovered her calling in adulthood, Perrie’s story begins with a friend gifting her a pie cookbook in her early twenties. It coincided with a fancy, ‘thanks-for-being-great’ dinner she made her parents, complete with a pie for dessert. They loved eating it, and she loved making it—especially the pie.
At the time, Perrie was pursuing her first love, appraising and selling one-of-a-kind vintage, but slowly she was becoming disillusioned with the sartorial scene. As she cooked through the book, page by page, recipe by recipe, she realized that her true passion was sitting there, on her flour dusted counter with a perfectly
Food has always played a substantial role in Perrie’s life. Growing up in New York City at the intersection of cuisine and culture, she tasted everything. “ I developed a palate at a young age,” she says. “I have a talent for eating. I know what tastes good.” But while the city was a culinary dream, it did little to support a young baker
flakey crust: pies.
with a desire to establish herself. And in 2013, with the goal of making her mark on the Midwest pie scene, she moved to Columbus, Ohio.
She began her culinary education with hands-on schooling and classic training through the International Culinary Center (formerly the French Culinary Institute) in New York City. There she received a solid foundation in the baking basics—puff pastry, flaky croissants, and delicious tarts but, as it is with les gourmands francais, there was not a pie to be found. And so, immediately after graduation Perrie went to iconic Brooklyn restaurants like Smith Cantine and Pies & Thighs where throw-the-cookbook-away creativity (and pie making) were encouraged.
Almost immediately she was hired at Till, a locallyfocused restaurant on the edge of the Short North neighborhood. From there, she was introduced to a community of chefs who have been slowly transforming the culinary community. Perrie soon realized that what the city was lacking in food diversity, it made up with creative individuals, passionate about pushing the food scene forward.
â€œI grew up eating everything. I developed a palate at a young age. I have a talent for eating and I know what tastes good.â€?
Which brings us back to that alternative noise concert. The fusion of push-the-envelope-music with the simple pleasure of crispy fries (the best in town, Perrie attests) proves that maybe you can have it all: a creative current that pushes the envelope with the simple pleasures of a slowerpaced life. Kind of like the simple pleasure of taking a bite into a life-changing piece of sweet potato pie. d
What’s the pie-makers favorite pie? For Perrie, it’s not what you’d think. “I don’t have a sweet tooth,” she admits, so her go-to comfort-food pie is savory. She starts with her grandmother’s brisket recipe, and layers in Stilton cheese to create something truly decadent.
Beef Brisket and Stilton Pie recipe photos by Megan Leigh Barnard
dough: 2.5 cups flour a pinch of salt 1.25 tbsp sugar 13 tbsp butter filling: 1-2 lb brisket 11 carrots 3 leeks 2 onions, sliced 2 potatoes 1 cup peas 1 pack Lipton onion soup 1 bottle Heinz Chili Sauce 1 can cola 1 bottle of porter beer 1/4 cup flour 1/4 cup Stilton cheese 1 egg, beaten
Preheat oven to 350 degrees. Put brisket in a roasting pan, fat side down on 6 peeled carrots, leeks, and sliced onions. Sprinkle a pack of Lipton onion soup over the brisket. Pour Heinz Chili Sauce, cola and porter beer over the meat. Make sure brisket is submerged and totally covered by liquid. (If needed, add another can of coke.) Cover roasting pan and place in oven. Roast for two hours, flip the brisket, adding more liquid if needed and roast for two more hours. Set aside to cool, reduce oven to 250 degrees. Pull brisket apart with two forks and put back in pot with 5 chopped carrots and potatoes. Add flour and stir into juices. Cook for another hour until vegetables are tender.
Cut butter into cubes.
Remove brisket & set oven tempture to 350 degrees.
Mix flour, salt, and sugar in a bowl.
Once brisket has fully cooled, scoop into the pie crust with vegetables and gravy.
Cut butter into flour mixture until it is the size of peas. Add ice water about 1/2 cup at a time, mixing vigorously until flour mix is evenly hydrated and dough just comes together. Be very careful not to overwork the dough. Separate into two equal balls, wrap, push into disks and refrigerate.
Add peas and cheese Put top crust over filling, crimping the edges. Cut vents in top crust, brush with egg. Bake until crust is lightly browned and gravy is thickly and slowly bubbling through vents. Serve warm!
WILD WOMAN IN THE KITCHEN article by Lara Pipia photos by Megan Leigh Barnard
It is a somewhat dreary spring day as my husband and I head out to forage for ramps. If you are not familiar, they are a wild leek, known for their spicy garlic flavor, and notoriously pungent odor. One of the first edibles of spring, they can be found shortly before the emergence of the morel mushroom, from Appalachia to as far north as the Erie peninsula. As I sweep last year’s leaf debris from the delicate root bulbs, I realize that this is what matters to me: these quiet moments with food that tie us to the past. My professional title is chef, though as a woman, the word “chef ” makes me uncomfortable. It is a masculine construct, born of wars and military rank and hierarchies. I associate it with the trappings of a typical commercial kitchen: dickswinging machismo, micro-management, puffed up egos and childish tantrums. Though it is an old word, it is not as old as the history of humans and food. That history is what I hold in my hands right now, a time where all we could do was follow and forage, hunt and gather. While there are those chefs that explore the historic pasts of iconic foods, forage for entrees, and rediscover lost crops, the food-service industry is still very much a “man’s world”, despite the fact that the preparation of food has historically been seen as a woman’s role, at least in the home or in communal hunter-gatherer settings.
No stranger to these adrenaline-fueled environments, I am very much a veteran. First and foremost, however, I am a student of food, of its anthropology and its folkways. As a chef, I donâ€™t consider food to be about me, but rather all that came before me. It led our ancestors to follow, hunt, learn, plant and settle. What we eat defines us culturally and socially; meals mark the passage of time, from seasonal and celestial feasts, to celebrations of birth, life and death. During my quiet moment in the mud amongst the ramps, I am reminded of this, of the fact that I can mark another yearâ€™s passing by the appearance of a plant. I think about other chefs, how they want you to see food through their lens. It brings me back to my disdain for the ego of the industry. Yes, chefs are artists. Well, some of them. But beyond that, we are feeders. It is our job to feed. Ultimately, the food is going to end up on your plate, on your table, on your palate. My life is pop-up brunches and dinners mixed with bursts of panic and writing deadlines. It is putting balm on backyard chicken feet, planning a garden and carving out a place for myself piecemeal. It is a work in progress and a slow march to the dream of a brick and mortar. Ultimately, though, I am a woman. I am a gatherer and a feeder. What I do isnâ€™t new or groundbreaking or impressive. What I do is ancient. d
HAPPY HOUR photos by Kelley Engelbrecht & Thea Bergstedt
THE PLACE: Rockmill Brewery THE DRINK: Cask-aged Trippel GO HERE IF you want an escape from city life
and enjoy driving through the country. Tucked away in Lancaster, Ohio (30 minutes southeast of Columbus) its tasting room, open only on weekends, feels more like a comfortable living room than restaurant. Outside, its expansive grounds that perfect for exploring.
The tasting room doesnâ€™t have a kitchen so brew master Matt Barbee encourages guests to pack a picnic! Here are his top picks to enjoy with Rockmillâ€™s Belgian-style ales.
article by Kelley Engelbrecht photos by Abby Walters
On the corner of Oak and Champion in Columbus’ Olde Towne East, you’ll find a little storefront with an unassuming awning and the words ‘L’Appat Patisserie & Cafe.’ Up small stone steps, the note above the doorknob instructs you to turn it left, and in an instant you’re in a small dining room with white tablecloths and linen napkins. The smells—that’ll be the first thing you notice: a combination of curry and spice that is both intoxicating and intriguing. Didier Alapini, the owner, will pop his head out to say hello and invite you to sit.
From here on out, it’s a culinary adventure that fascinates the senses and expands the palate. Even the contents of the pastry case let you know you’re somewhere special, filled with spicy chocolate raspberry and pineapple coconut chaussons, South American curry coconut guava tarts and Polish sweet cheese pies. It’s clear that you’re on a certain kind of hollowed ground. At L’Appat there is a food philosophy that doesn’t find satisfaction in traditional culinary feats. For Didier, it’s simply about fresh ingredients, a healthy dose of creativity and a dash of chemistry. Call him a chef and he’ll shake his head. With a doctorate in biochemistry, for Didier cooking isn’t about technique and precision. It’s about marrying flavors, adding a pinch of this to a pinch of that to create a dish that truly inspires. Originally from the West African nation of Benin, Didier believes that American cuisine is too salty, sweet and greasy. It’s his personal mission to change that, starting with L’Appat, one delicious meal at a time.
Like the chicken wings: nearly the size of the plate, they are cooked to a mouthwatering crisp, covered in spice that makes you sweat. Served with saffron rice and sautéed greens, the flavor pops, crackles and sparkles on your palate. Or, if it’s a sunny Sunday, the potato soufflé with rustic potatoes, sweet peppers and earthy mushrooms, folded into fluffy, airwhipped eggs, topped with a spoonful of homemade hot sauce. The head chef, Daryl, born and raised in the neighborhood came to Didier after quitting his
corporate kitchen job. He was looking for something new and inventive that would allow him to stretch his culinary acumen. Minerva, Didier’s wife, bakes the delicious creations that brighten the pastry case. Together, one customer, one bite at a time, Dider and his team are imparting culinary wisdom on their corner of Columbus, to all who will visit them at the intersections of bold taste and subtle flavor, good food and creative innovation.d
Biopolitics of Salsita Picante article & photos by Isidora Diaz
Isidora is a chef and food journalist by way of Chile. In the year sheâ€™s lived in Columbus, sheâ€™s already become a valuable member of the culinary scene, infusing Chilean food sensibilities into Midwestern fare
Biopolitics: (verb)“The application and impact of political power on all aspects of human life”, according to Michael Foucault. In other words, biopolitics is the word to talk about the results of other’s political decisions on the physical body. You thought the end of the world was happening on your tongue. But remember the first time you experienced it? You didn’t say it hurt and you didn’t make a big fuss. It was your initiation ceremony into grown-up life and you had to behave properly. It was exciting, but you didn’t know if you wanted to try it again. And for some – as is with love, or anything truly good in life – it would either become an aversion or addiction. I’m talking about hot sauce, or as we say in Chile, salsitas picantes. In almost every South American country there are regional salsitas picantes with varying levels of spice. Some are cooked, some are fermented and some are fresh. Most include garlic, herbs or spices. And there is always a bottle or bowl on the table so you can add the necessary amount of fire to your food…and to your life.
I think bringing homemade salsita to a backyard party or taco night is such a fun biopolitical act. You bring consented pain to others and magically, they’ll love you because of it! Weird, but true and it’s empowering. Once you make this and bring it to your next party, you’ll know what I mean. This is a truly 15 minute recipe. It’s way cheaper and healthier than store-bought options with tons of vitamin C, carotene and flavonoids. And the best part? You can customize it to create your own signature salsita picante.d
SALSITA PICANTA BASE RECIPE
3 cups of roughly diced peppers, with all the seeds.
1 or 2 garlic cloves
* My recommendation is to buy different kinds of peppers, combining very hot with milder ones, like jalape単o+habanero, or yellow banana peppers+fresno+thai green chilies. You can also choose them by color for green, yellow or red sauce.
A handful of fresh herbs like cilantro, parsley, basil or fresh oregano.
2 tbsp to 1/2 cup cold water, depending on desired consistency 1/4 cup oil (olive, canola, sunflower or any other)
Rehydrated and roughly chopped dried peppers. Find them at the Mexican, Peruvian and Asian sections of ethnic stores. 1/2 tsp of powdered dry peppers or spices as chipotle or Chilean merken, cumin, cayenne or freshly ground peppers or coriander seeds.
1 tbsp vinegar, or the juice of 1 lemon or 2 limes 1/2 tsp salt, or to taste
Put all the ingredients of the base recipe in a blender, food processor or use a stick blender. Blend at maximum potency until smooth. Add a few ingredients from the optional add-ons, and blend again until smooth. Salt and spices to taste. BONUS: Mix I tbsp of your hot sauce with 1/2 cup of mayonnaise - hello spicy mayo!
To store: refridgerate in an air-tight container or up to three weeks. Makes approximatly one pint of salsita
CRAFT Meet the movers and the makers
photo by Benjamin Derkin
Picture this: an axe, worn down by decades of hard work, a little tarnished but brandishing the scars of a life well lived. Now picture it in a hip downtown loft, in the hands of two twenty-somethings and you have the beginnings of Yellowood Design Studio. In 2010, Ben and Cori Rowley decided to give new life to Pappy, the axe Ben that had inherited from his great grandfather. The Rowleys were living in downtown Columbus, working full-time as graphic designers, and the refurbishment of Pappy gave way to their working with heritage tools of all shapes and sizes, restoring them to their original glory. At the time the juxtaposition of city life and country tools seemed a little crazy, but soon they realized they had tapped into an interesting insight: people wanted to reconnect with their roots. In fact, from the beginning, most Yellowood Design customers have been urban dwellers, folks drawn to the hustle and bustle of city life while simultaneously craving an escape.
article by Kelley Engelbrect photos by Benjamin and Jennifer Derkin
Both Rowleys have a penchant for working with their hands. Around the time they started working with tools, Cori made a leather envelope clutch, a last-ditch attempt to make something that worked with the shoes she was wearing to a wedding. Hand-stitched, it not only completed her outfit, but it also inspired
questions, namely where guests could get one of their own. And so leather goods were added to the offering of Yellowood’s studio. Even though Cori owns sewing machines, she insists that hand-sewn stitching looks better. In addition to clutches, she also makes each axe sheath and has the callouses to prove it. Today, the Rowelys live in a charming farmhouse about 30 minutes from the downtown studio where they started Yellowood. They cut and stitch leather in the basement and shape handles and sharpen axes in the shed out back. It’s much quieter than city life and it gives them the space and inspiration they need to expand their studio. This spring they’re adding personal accessories, like one-of-a-kind handkerchiefs made from vintage fabric and blankets. And you better believe that each one, like everything else they make, will be made with love (and a little sweat.)
“The axe truly built America. We have a rich history. It’s not glamorous, it’s about hard work.” - Ben Who: Ben & Cori Rowley of Yellowood Designs What: Axes, heritage tools and other high-quality goods that age and change with you.
How: Cori and Ben’s favorite places to find old tools are flea markets and barn sales. From time to time customers will bring their own heritage tool to Yellowood Design to be refurbished. It starts with finding the perfect axe head. After restoration, the Rowley’s fit it with a handle that’s been customized with everything from stripes to hand-painted eagles. They then uniquely ID each axe at the bottom of the handle. The original manufactured date and restoration date is included on the sales tag.
“Visit antique and thrift stores and you’ll find perfectly good tools going to waste because they’re rusted. Eventually we want to empower people to recondition the heritage tools they have.” - Cori Oldest Axe: A hatchet from 1914. You own an axe – now what? Go to axe camp! The Rowleys extend the invitation to anyone who buys a Yellowood axe or hatchet. For $70 you can pitch your tent, eat Mrs. Rowley’s home cooking and get the chance to use your Yellowood tool. d
“There’s a richness to American craft. People took time to make each tool and there’s a story to be told. And these tools last a lifetime” – Ben
Diamonds in the Rough
article & photos by Samantha Kramer portrait of Treffry by Allie Lehman
If you were on a beach in Jacksonville sometime in the early eighties, you may have witnessed a very young Treffry Caldwell stuffing her pockets to the seams with the rocks and seashells that embellished the shore. As both a curious and creative little girl, it is undeniable that she appreciated each one with an unmistakable sense of verve and fascination. It was this initial allure to the earth’s vivid treasures that would serve as the foundation from which Treffry would begin designing jewelry and ultimately establish Pluma Jewelry, a line as striking and unforgettable as nature itself. “I’m so in awe of the colors and structures of these gorgeous rocks,” she says as she glides through her workspace, glowing and graceful, with her four-year-old daughter and a schnauzer named Butler tightly in tow. She affectionately picks out a few of her favorite materials as she navigates through her collection, knowing precisely where each stone came from and its meaning.
“The Black Velvet Tourmaline stone is my favorite material to work with. Other than the fact that it is absolutely gorgeous, it has the ability to offer protection against negative energy.” She proudly wears the stone as a ring, the gold conforming perfectly to the natural shape of the crystal as the colors accentuate one another in a subtle way that is not over-embellished. She also wears a botryoidal Black Quartz statement necklace, which is mined in Brazil. Stylistically, there is a well-balanced sense of contrast that Treffry executes seamlessly. She explains how important it is for the materials to resonate with the customer. whether it’s spiritually or aesthetically, she feels greatly rewarded when someone genuinely connects to the piece. It is rare to find a designer so devoted to creating a piece of jewelry that holds sentimentality, and is more than simply something to wear. “I love the Columbus customer because they embrace my aesthetic and recognize everything that goes into making each piece. It truly amazes me and inspires me to push myself further.” She pulls out a tray of petrified wood and Azurite, the brilliant blue gemstone mined in France and Morocco, which is commonly used to reduce stress and enhance creativity. Also on the tray is Heulandite and Apophyllite, both mined in India and brilliantly translucent. While the stones hold strong metaphysical properties, Treffry believes it’s ultimately all about whether or not you love the stone. “I believe that whatever stone you love, it must be the energy you need.” While many of those rocks and shells she collected as a girl are packed away in an attic for safekeeping, their influence is still evident within Treffry’s endless archive of gemstones she keeps organized behind a row of clean
“You think being a mother won’t change you, but it does. It makes you a better person. It has taught me to be smart, driven, and passionate for my daughters.”
white cabinetry in her studio. Her enthusiasm for each piece is irrefutable as she explains why she uses these materials. “They come straight from the ground, and are completely undyed and untreated. Just pure Mother Nature. They’re spectacular.” Pluma is unique because every piece is completely handmade. Treffry takes full advantage of each stone’s natural bumps, grooves and crevices to create something that is fresh and exclusive. She respects and admires the stones and their brilliant anatomy. They are bold and distinctive, and Treffry prides herself on working with materials that are natural and unaltered. Like the materials themselves, her process is completely organic. She never measures how long it takes to produce a single piece, believing that it doesn’t matter how long it takes to make something you’re happy with, as long as you’re happy with it. She makes it a point to never force herself to make anything, and always works with what she is drawn to.
“It all starts with the search for the stones and minerals. It’s a painstaking process. Sometimes I’ll only come across a few pieces and they’ll sit on my desk until I figure out what to do with them. It’s all about the weight, the chain, the proportions, and how I want to orient the stone. It’s really all about the stone and how it feels when you wear it.” While balancing a busy life of creativity, motherhood, and being a wife, things are bound to get difficult. Treffry makes it a point to always remember why she started. To stay inspired, she always goes back to that pure, unclouded love she had for the stones she collected on the beach as a child. With Butler resting quietly in the corner and her daughter playing close by, Treffry gently rubs her pregnant belly and reflects on motherhood and how her own mother has influenced her. “I think every little girl is influenced by a strong woman in her life. My mother was very creative: she was
fashionable, and I remember her always painting. She encouraged me to explore and live a creative life. And you think being a mother won’t change you, but it does.
Treffry to carve out her life. She reflects on moving to the city with her family when she was young, and what the city has offered her as an artist and mother.
It makes you a better person. It has taught me to be smart, driven, and passionate for my daughters.”
“There is so much talent here. The cost of living is great, the food is great, and I love the people. They are warm, real, and not austere.” Columbus offers plenty of inspiration too. She loves how her customers admire the local aspect of her brand, and how it strengthens their connection to the pieces knowing they were made right here in Columbus.
She attributes her passion for the materials to the success of Pluma. Deriving from a place of pure admiration, she avidly believes that any artist must truly love what they are doing. “You have to stay true to yourself, and you have to love it. You can’t sustain on BS.” Columbus is where Treffry has learned everything she knows about running a creative business, making the city all the more special to her. “You have to always remember that no one else will work as hard for your brand as you will,” says Treffry. “The biggest struggles for me occur when I feel like I’ve lost a balance between work and life. There are no off days when it’s your brand, and sometimes I have a hard time not feeling like I should constantly be at my desk.” Columbus has proven to be the perfect place for
While business owners surely have their struggles, Treffry wouldn’t choose any other place to make it all happen. “My husband and I have had the opportunity to leave several times, but we’ve never moved away because it’s a great place to balance work and family, and we love the culture. Life is good here.” As the early evening settled and it became dark, Treffry sat down at her desk, a kaleidoscopic array of stones, metals, and beads. Butler puttered in with her daughter as she spoke about the future of Pluma.
“I believe that whatever stone you love, it must be the energy you need.”
“I’d like to see Pluma always appreciated and for the customer to understand that each piece is one-of-akind and made with love,” explains Treffry. “They are not for everyone. They are for people who will love it, enjoy it, and wear it in their everyday lives to make them feel confident.” This is the same love that Treffry has put toward her business since the beginning. It’s the same passion that renders Pluma a radiant beacon on Columbus’ creative radar, and one that will surely keep it there for years to come. d
article by Kelley Engelbrecht photos by Abby Walters
Head in any direction from Columbus and—if you decide to take the scenic route—you’ll find yourself winding through the rural landscape, through small farm communities that date back to a time defined by selfreliance and hard work. Chances are you’ll see a few barns likely forgotten, falling into dilapidation—those are exactly what Doug and Beth Morgan are working to preserve with Mount Vernon Barn Company. During a visit to their farm on a warm April day, Doug and his team are hard at work preserving one such barn. Built in 1810, it was dismantled from its original location a few counties over, each beam and rafter meticulously labeled. With the help of Richard, an 81-year-old construction expert and Ervin, an Amish contractor, they’re reconstructing it on the Morgans’ land for their daughter’s summer wedding.
As we walk across the ceiling rafters on the second story, Doug points out the broad-axe marks that run across each beam. “Hand-hewn,” he notes before moving my attention towards the roof. “See those large beams?” Doug points to up to large timbers that alternate every four to five smaller rafters. “That’s highly unusual.” The Morgans are in the business of knowing about these little, often overlooked, details. Daily they get calls about barns in central Ohio that need saving or are in touch with owners who can’t keep up with the maintenance. Out of every 50, Doug estimates that they take only four. Pre-civil war, pre-industrial revolution, early 19thcentury—these are the barns that the Morgans are in the mission of saving.
“The hardwoods that are in Ohio are magnificent – we had some of the best forests in the world. It’s one of the reasons why our barns are so beautiful.” - Doug
The barn they’re currently reconstructing has a roof over 20 feet high. Doug readily admits that they take advantage of available fossil fuel and light machinery to help raise each structure they save. But over a hundred years ago? All this work was done by hand, starting with the ancient, first growth chestnuts that once dotted the Ohio landscape. Fifteen feet in diameter, over 100 feet tall, these giants were felled with axes, two-man saws and a lot of persistence. They were then cut, hewn by hand, and made into timbers. And it didn’t stop there: hand-forged iron, thick threshing floorboards and barn siding created structures that speak to American history and nostalgia. According to Doug, if you talk to most Ohioans, they have some memory associated with barns.
For Beth, it’s by way of her grandfather, a Quaker who brought dairy cows to Ohio. Earlier this year the Morgans moved his barn from the original location to be raised on their land as an event space. Doug credits this connection to the incredible impressions that occur when you first walk in to a barn. A soaring ceiling and speckled light trickling through rafters create a reverence akin to the great cathedrals of Europe. And like those soaring stone structures, the ones made of timber in Ohio’s quiet countryside are some of the finest in the world. “The hardwoods that are in Ohio are magnificent—we had some of the best forests in the world. It’s one of the reasons why our barns are so beautiful. It was complete luck that European settlers who had timber framing skills came to Ohio when these trees were still in existence.” He pauses. “It’s a beautiful coincidence.” It’s this historical serendipity that inspired Doug to quit his day job as a lawyer four years ago. A lot has changed since most of their structures were originally built. Mills have replaced axes, and farming has adapted to its ever-changing environment with machinery that no longer fit in barns, rendering them obsolete. Each year Ohio loses 1,500 – 2,000 barns and in ten years, Doug predicts that these iconic structures of the rural Ohio landscape will be scarce. Recently Mount Vernon Barn Company finished a garage in suburban Columbus, made from reclaimed barn timber. Months earlier, in Utica, Ohio Doug had worked side by side with the barn’s original owners, clearing out old tools, dismantling the timbers, swapping stories, laughing. Ultimately, this is what the Morgans are really preserving: the sense of community rooted in history, centered in memory. Some might say that to imagine the way it was, look at the barn. But here, in peaceful hills of Mount Vernon, Doug and Beth are looking forward. d
DESIGN Experience the aesthetic
MADE IN COLUMBUS photos by Allie Lehman styling by Marti Babcock
Artists, designers, chefs and artisans are making magic in Columbus. Here are a few favorites to hang in our closets, decorate our walls and fill our bellies.
Wearables Previous page
1. Honest Standard Tote from Honest Carry Goods
5. Yoga Legging from Bend Active
2. Columbus Crew SC T-shirt from Homage
6. Le Tigre Windbreaker from Abnormal Allies
3. Ohio racerback from Bend Active
7. Vintage Supply Tee from HillKing Supply Co.
4. Wool & Suede Premium 5-Panel Camp Hat from
8. Envelope Clutch from Honest Carry Goods
HillKing Supply Co.
In the kitchen Opposite Page
1. Watercolor-inspired Tea Towel from Yao Cheng
5. One-source beans from One Line Coffee
2. Decadently delicious Jeniâ€™s Splendid Ice Creams
6. A fierce mug from Brim Papery
3. The chicest Grocery List from Brim Papery
7. Crunchy Peanut Butter from Krema Nut Butters
4. N ot-your-average gluten- free flour from
8. Sourdough bread from Dan the Baker
Indulge a little
1. Delicate danglies from Hannah Hoffman Jewelry
5. Grooming for your fella from Cliff Originals
2. Vintage-inspired jewelry from Poor Sparrow
6. Whimsical String Gardens from Eversprung
3. Luxurious & Natural Body Care from Under Aurora
7. Hand-poured candles from Candle Lab
4. Gold foil prints from By Luciana
by Evan Trout | photos by Erin Robey additional photos provided by Danielle Evans
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Danielle Evans works in a bit of a niche market. In fact, it’s one she all but created herself, designing letters and creating words out of food. Mallow-less Lucky Charms lay assembled before her on an antique section of brown paneling that serves as a canvas. “Can that go there?” she wonders out loud, moving a single x-shaped piece of cereal. “Oh. I guess it can.” Danielle originally went to school for illustration, but moved to graphic design as the industry began to shift to mostly digital formats. She said she loved working with words and lettering within the field, but still felt that it was “too neat.” Years later, she began thinking about the idea of multi-sensory design, which led her to the concept of creating words out of food, something she had seen sporadically online. “Nobody was consistently doing it; there wasn’t even a name for it,” she says. “I branded myself under ‘food typography’ and started doing well on the internet.” Soon after, she got her first big job with Target when the retailer tweeted out a call for aspiring graphic artists. She responded with a link to her portfolio and minutes later, an email popped up with a job offer.
Ever since, Danielle has found steady success, but still keeps a relaxed mentality. She works out of her living room, a couch butting up against her work space, and she talks about artists getting too caught up in sketching or over-thinking. Her work is much quicker. Still, as relaxed as Danielle seems to be, one cannot help but notice her attention to detail. Precision is evident in all she does: from the slightest rotation of a piece of cereal, to the multiple ways in which she arranges the tail off a letter in order to see every possibility, to her insistence on the use of natural light when photographing her work, to her careful selection of collaborators. Erin Robey, a hand-picked collaborator and a friend, watches Danielle work, waiting to take pictures of the finished project. She occasionally adds her own insights, often joking with and making fun of Danielle. “She’s so thoroughly unimpressed with me,” Danielle laughs. “It’s awesome.” The two have worked together for a long time, dating back to before either was making a living off of art. Working at an unfulfilling job, Danielle says she learned what not to do to be successful. “Mostly this [success] came from being super broke. It’s really tough on your self-esteem,” she says. “I missed a Christmas one year and I realized I wasn’t doing things I
wanted to be doing.” Still, it took time for everything to click. “Reliving those moments, people gloss over details. That’s not how I go. People are in this position of crying on the floor, running to work after getting a flat tire so you’re not fired for being late one more time. There are a lot of people in that position, so it’s nice to share how much of a screw-up I am.” These days Danielle is flown all over the country to do work in Los Angeles, Brooklyn, Minneapolis, Dallas, and plenty of cities in between. She even recently worked on a project in Dublin, Ireland. Her home, however, continues to be Columbus. When she was struggling with the often-lonely reality of a freelancer, she would reach out to other successful local artists on Twitter and meet with them for coffee, gaining insights and making friends. “I like living here a lot. I love the artistic community here. I’m surprised you don’t hear about them more, but it’s because they’re all busy. I’m so thankful and honored to call these people my friends.” The community is one reason she prefers Columbus to traditional art centers on the coasts. Not only does Danielle say that people there are surprised to hear she can afford rent, but she says artists are more competitive, whereas here “people just want to help each other.”
“Nike’s now twelve year old World Cup slogan, Joga Bonito, a slightly altered expression from soccer god Pele that means both “Play Beautifully” and “The Beautiful Game”, inspired me to do just that. To commemorate Brazil’s Cup hosting, I chose yellow shoes and green paper and over the course of three days twirled two very long shoelaces into letters and trills.”
“In a half baked haze, I felt moved to commemorate the never-ending number with a striking ornamental Pi. I rolled homemade dough and carefully freehanded five individual pieces, exacting small cuts to create a dimensional ode to mathletes everywhere.”
Now, Danielle has time to work on passion projects with friends—including one devoted to “armchair athletes” called the Stupor Bowl, featuring the aforementioned cereal—and working to expand back into more mediums. Still, with help from friends like Robey, she keeps herself always grounded and endearingly sarcastic: “I know exactly how hip I am, how attractive I am, how successful people perceive me to be,” she says, laughing. “People are shocked at how normal I am.” Meanwhile, she continues celebrating victories like her recent freedom from student-loan debt, marveling at her own success (“it’s crazy just thinking that people are going to be seeing this every day”) and snacking on the leftover marshmallows. d
STYLE PROFILE photos by Allie Lehman
Stylist & co-owner mAKe cosemtics, Kelli Ciola is a renaissance woman when it comes to fashion. Her journey from traveling English teacher to style guru is the perfect lesson in staying true to what’s important and discovering your personal joy. I spent two years in Japan teaching English. I was there for the tsumani disaster and realized how much family meant. Before that happened, I thought I was going to keep teaching English and traveling, I ultimately regrouped and decided to move back home to Ohio. My sister Ashley and I started mAKe cosmetics after she had her daughter and was already making her own natural products. I’ve always made my own stuff – even when I was little I was into making my own little potions! We wanted the line to have a make-it-your-own, DIY feel. Plus make means make-up in Japanese. My personal style is eco-friendly minimalism with a boho-edge, or tailored free spirit – it’s always evolving! My style inspirations come from traveling. When I lived in Germany I had a style identity crisis! It made me re-evaluate and ask myself what my personal style really was. Go-to outfit: It involves a neutral palate (blush + khaki) and is feminine (not girly-girly) and fresh. I love dresses because they’re low maintence. I like keeping it simple with minimal layers and lots of accessories. In my makeup bag: I always wear mascara + mAKe lip gloss. I make my face powder out of arrowroot and cocoa powder and use coconut oil to remove make up. Instead of buying dry shampoo, I make my own with baby powder and arrowroot. Lemon also makes a really awesome toner and deodorant. I guess I love using products I can also eat! Favorite places to shop in Columbus: I love local boutiques like Rowe and Thread. Bend Active is great for fitness gear and Pluma Jewelry is wonderful for jewelry. She remembers every piece she makes! d
“There are two viewpoints on fashion – one is pretentious & all about status, but I love the genuine expression of fashion.
I came from a really small town. I was always the quirky girl, in to fashion magazines and making my own clothes. I’m excited to put on clothes in the morning!”
a walk in the neighborhood
Photos by Jennifer Monroe
A look at one of Columbusâ€™ oldest neighborhoods in the midst of a quiet transformation from empty lots to artist studios, micro-breweries & creative spaces.
STYLISH STREETS photos by Ryan Miller
CITY GUIDE Where to find the people & places mentioned in this issue.
The Perfect Day MISSION COFFEE CO. 11 Price Avenue KATALINA’S 1105 Pennsylvania Avenue KIHACHI Sawmill Plaza, 2667 Federated Blvd SARAGA INTERNATIONAL GROCERY STORE 1265 Morse Road NORTH MARKET 59 Spruce Street ACE OF CUPS 619 North High Street THE COMMISSARY 1400 Dublin Road ANGRY BEAR KITCHEN 2653 North High Street VERITAS TAVERN 15 East Winter Street, Delaware, Ohio HOUSE BEER 843 North High Street
Happy Hour ROCKMILL BREWERY 5705 Lithopolis Road NW, Lancaster, Ohio
Sweet as Pie DOUGH MAMA @Dough_Mama 3333 North High Street - opening summer 2015
L’Appat Patisserie L’APPAT PATISSERIE & CAFE 1159 Oak Street
Yellowood Design Studio YELLOWOOD DESIGN STUDIO @yellowoodesign Stockists
Diamonds in the Rough PLUMA JEWELRY @plumajewelry Stockists
Style Profile: Kelli Ciola MAKE COSEMETICS @make_cosemetics
photo by Allie Lehman
SISTER CITY: DRESDEN, GERMANY sis·ter cit·y (noun): A city that is linked to another to promote peace through mutual respect, understanding, and cooperation, one individual, one community at a time
For the past two decades, artists from sister cities over 4,000 miles apart have been trading places in the name of building creative connections. In 2014, Columbus artist Laura Alexander was selected to travel to Dresden, Germany, for three months of slicing, snipping and exploring. “Basically, I cut paper,” says Laura. And she does. A lot of it. Thousands of calculated incisions building intricately layered sculptures that are equal parts playful and precise. The light and shadows are as much a part of the work as the delicate white medium itself. So what is an artist’s daily wonder in Dresden? “The beauty of the old city,” says Laura. “The architecture of the Baroque city is not like anything we have in Columbus.” But the thing about Dresden is that it’s not at all stuck in time. The city endured some of the more horrific bombings of World War II, making the second half of the 20th century a time for rebuilding (in fact, the sister city relationship blossomed when Columbus offered restoration aid for a damaged church). The architecture tells this story of renewal. Centuries-old stone edifices mingle with forms from the 1980s and 1990s. The result is an eclectic urban landscape with an air of resilience. Laura found inspiration within the multitude of architectural patterns that adorn Dresden– especially the Baroque style, but some more modern examples inspired her as well. She’s breathing new life into these patterns, which take center stage in her recent work. While the grandeur of stone and steel provided the biggest influence, Laura didn’t overlook the simpler pleasures of this wonderfilled place. “It rained a lot while I was there,” she said laughing, “and I really liked all of the snails!” d Carrie Krochta is currently living in Vietnam. While receivng her masters at the Ohio State University she had the opportunity to explore Columbus’ relationship with its ten sister cities.
Discover Columbus, Ohio! Exploring the world around us, one city at a time, through food, craft, art and design. Everything that makes life...
Published on Apr 30, 2015
Discover Columbus, Ohio! Exploring the world around us, one city at a time, through food, craft, art and design. Everything that makes life...