The Featured Articles

Savor Your Sundays at Coco’s Bistro for Stivers School for the Arts

January 28, 2013 By Dayton Most Metro Leave a Comment

“The Goldfish” – Stivers Visual Art Students

Here is a great way to enjoy a delicious lunch at Coco’s Bistro that will also help Stivers School for the Arts – come to one of the “Savor Your Sunday” events on any Sunday in February and for $30 you will not only feast on some delectable food but you’ll also enjoy entertainment by Stivers student musicians! Plus, an 18 foot high rendition of the original masterpiece “The Goldfish” by Henri Matisse that was recently painted live in under nine minutes by 22 Stivers visual artists will be on display (pictured).

Stivers School for the Arts is a public arts magnet school in the St. Anne’s neighborhood of the City of Dayton that has been nationally recognized as one of the country’s top high schools. Built in 1908, Stivers went through several changes, mergers and moves before opening back up in its current 7th-12th grade format in 2008. Students must audition in order to attend and the arts are an integral part of the overall learning experience, with focuses on Visual Arts, Creative Writing, Orchestra, Band, Dance, Theatre, Choral Music and Piano. The Stivers Jazz Band won the national championships at the Berklee College of Music High School Jazz Festival in 2004, 2008 and 2011.

It takes significant resources to keep the high-quality programs continuing at Stivers, and as with the rest of the Dayton Public Schools (and many suburban school districts), securing funds continues to be a challenge. The seedling Foundation is a non-profit organization whose mission it is to support arts and academic programs at Stivers through various fund-raising efforts such as Savor Your Sundays, and it continues to work on ways to raise money AND tell the story of Stivers to the local community and the entire world.

I have the privilege of serving on the Stivers Community Advisory Board and hope to be able to share more amazing stories that come out of this school here on Dayton Most Metro. Until then, I hope that some of you will enjoy a fabulous Sunday lunch at Coco’s this month and help support the many arts programs that have already helped many talented students at Stivers to reach their goals and dreams.

Open seating is from 10 a.m. to 2 p.m. each Sunday in February but seating sells out quickly! Call 937.228.Coco (2626) to make your reservation today! Those who reserve by January 24 will be entered into a drawing for dinner for four at Coco’s
Bistro. $15 of the cost is a tax-deductible donation that goes to Stivers.

February 3: Stivers Strings
February 10: Stivers Singers
February 17: Stivers Jazz Quartet
February 24: Stivers Concert Pianists

Flyboys Reinvent Oakwood Deli

January 26, 2013 By Lisa Grigsby Leave a Comment

Steve Crandall and his wife Eunice Kim are giving new life to the restaurant at 2515 Far Hills Ave that closed at Cooper’s Deli back in October. Oakwood Mayor Bill Duncan welcomed the small crowd of community leaders at the official ribbon cutting ceremony, sharing that Oakwood needed Flyboys Deli. Duncan pointed out that downtown Oakwood is really working at helping assist small businesses succeed. He shared with enthusiasm that they’ve added new parking, not only with the public lot across the street, but there are added spots on the side of the building as well as parking behind.

Mr Crandall then acknowledged Dan Apolito and Mike Fullenkamp for getting the deli started, and his banker for helping him to buy the deli from them. He explained that changes he’ll be making will make them more successful then their predecessors. He shared 3 key points that will differentiate Flyboys Deli. First their concept- they’ll be a traditional New York style deli, where you order from the menu, as opposed to the table service Coopers tried. He was also quick to point out that the prices will be about 30% less and the menu much more extensive. They’ll also be open Mon – Sat at 7:30am so you can start your day off with a bagel, breakfast sandwich and Boston Stoker coffee. He then pointed out that as a newcomer to Dayton, he’s realized in his four years here, that Dayton is a city of invention and innovation. He’s been inspired by the history of the town and loves to share those tidbits with former Air Force buddies. Crandall is a retired Colonel and currently works as a VP at SAIC, a firm that specializes in national security, health, energy and cybersecurity.

He points out the “Did You Know” wall in the deli that will highlight many of the region’s inventions. He said “the deli is a work in progress, we have some empty walls on purpose. We want the community to bring us more innovative things to help fill in the blanks on the walls and help us build on the success of Dayton. I never realized how much small business plays into a community’s success and I sure want to be a part of that.” Many of the items on the menu are named after area inventions, like The Starter – a shareable plate of cheeses, pastrami, salami and crackers or the Liberty Reuben- named after the Statue of Liberty as well as the Liberty engine developed right here in Dayton. He then explained that the entire second floor decor will celebrate the region’s aviation heritage.

Crandall then beamed as he mentioned the other key to Flyboys success will be his wife. Eunice’s experience as a restaurateur goes way back. She used to own a Blimpie’s franchise and together they also currently own Akashi Sushi Bar, which may explain the the California roll on the menu. Eunice said that The Flyer Roll, with ham, turkey, cheese, cucumber, carrot, green pepper, avocado, sprouts and lettuce is her favorite. She went on to say that she’s “excited to share her own idea’s and recipes after years of following the franchise rules of Blimpie.” Many of their sandwiches will be served on bread baked for them by neighborhood favorite Ashley’s Pastry Shop. Ms. Kim suggested that the Hot Paninis should be on our must taste list. She also told us to expect some international nights, celebrating her Korean heritage, Sushi nights to bring in their other restaurant, and even Mexican nights, inspired by one of the cooks she hired. She also envisions family fun nights, perhaps showing aviation inspired films on the second floor party room and even puppet shows. You’ll be able to reserve the second floor for private parties (it seats about 35) with a minimum food purchase. Flyboys Deli has 15 employees and hopes that business will demand they hire more. For more info or to find out what beers are on tap or what the daily specials are follow them on Facebook or Twitter.

Pop-Up Projects Seeking Entrepreneurs to Open Businesses in Downtown Dayton

January 25, 2013 By Dayton937 Leave a Comment

Activated Spaces, an initiative to fill downtown storefronts, is accepting applications for temporary retail and service businesses to open downtown this spring as part of the fourth phase of its Pop-up Project. The project matches business owners and entrepreneurs with downtown property owners who have first-floor storefront space available for occupancy.

Interested retailers should fill out an application, which can be downloaded at www.activatedspaces.org, and email it to Jen Cadieux at [email protected]. The application deadline is 5 p.m. Friday, Feb. 15. Tenants will be selected March 8, and retailers must be ready to open no later than Friday, April 26, in time for the spring Urban Nights.

Lease lengths will range from three to six months. The spaces will have varying lease rates, but will be leased below market value. Activated Spaces volunteers will connect retailers with commercial property owners, help make the space move-in ready, and promote the business during such events as First Friday and Urban Nights. Selected businesses will negotiate leasing terms directly with the selected property owner, but flexibility for the tenant is a priority.

American Pi

Activated Spaces volunteers hope to build on the success of the Pop-Up Project’s first three phases. Four of the businesses that have opened as part of the Pop-Up Project are still open: Beaute Box, 116 W. Fifth St.; Peace on Fifth, 508 E. Fifth St.; American Pi, 37 S. St. Clair St.; and Sew Dayton, 16 Brown St.

Commercial property owners interested in offering space to interested Pop-Up Shop owners should contact Jen Cadieux at 937-224-1518. Participating property owners will be listed on the Activated Spaces website. Once a match is made, a limited amount of money is available to be distributed at the discretion of the Activated Spaces team for such purposes as offsetting utility costs, making cosmetic improvements to the space or other necessities for making the space operational.

Activated Spaces, a volunteer-led initiative spearheaded by young professional organizations Generation Dayton and updayton, has three main goals:

• reactivate and beautify vacant storefronts with creative displays

• encourage entrepreneurs, artists and community groups to occupy space for short- and long- term uses

• showcase downtown properties and increase interest and investment in available space

Activated Spaces is part of the Greater Downtown Dayton Plan, a strategic blueprint for the future of downtown. Those interested in volunteering with Activated Spaces should e-mail [email protected].

A Journey from Africa to Dayton

January 25, 2013 By Bryan Suddith 2 Comments

One night in August 2004, a young cattle herder named Innocent woke to the sounds of screams. Scrambling out from a crude, plastic United Nations tarp provided for the 27-year-old and his family, he realized their refugee camp in Gatumba, Burundi was under attack.

Innocent, his wife and their two sons scattered as violence raged around them. Rebel soldiers of Forces For National Liberation wanted the thousand refugees they’d already driven from eastern Congo dead – simply because their victims shared a common language with neighboring Rwandans. During the attack, more than 150 men, women and children would be slaughtered. Over 100 more were injured and left for dead.

In the chaos, Innocent could not find his wife or their boys, ages 5 and 2, again.

“I think, maybe Patrick, Esther and Moses die,” he recalled this winter, sharing his story across his dining table. “Many people die, so I left myself, and go to Tanzania.”

Escaping to the wilderness, Innocent traveled alone, on foot, without food or water, seeking refuge across the border more than 60 miles away. “I slept in the grass only and the forest,” he said. “I slept where the grass was tall, so the animals no find me.”

When he reached the Tanzanian border, he was interrogated by police before being approved for placement in another refugee camp.

Rwanda countryside with farmland
Creative Commons: Neil Palmer, CIAT, 2009
Source: Flickr

Fallout from Rwanda

Innocent was raised by his father in the village of Uvira in the eastern Congo. He earned a meager living caring for a herd of cattle. When Esther had turned 16, he had paid one adult cow as dowry to her family, and the two who had never dated or courted anyone else became wed.

But trouble was growing in the region. Bloody ethnic wars raged in neighboring Rwanda, and a Congolese group known as the Banyamulenge people were associated with Rwanda’s Tutsis. Because Innocent spoke the Rwandan language, Congolese rebels considered him Banyamulenge. His family’s village was targeted three times for attacks. Each time, he and his family had escaped harm, into the safety of the wilderness.

The final attack, however, left the village destroyed. Innocent, Esther, Patrick and Moses fled on foot, with no choice but to make a four-day journey to seek refugee status in Burundi.

Now, Innocent had lost not only his home and livelihood, he was haunted by the fear that his wife and two sons had died in the Burundi camp attack. He spent nearly four frustrating years in a tent in the Tanzania camp among refugees from the Congo, Burundi and Rwanda itself.

“The UNHCR (United Nations Refugee Agency), they helped the refugees, they give us the food,” he said. “So we have no occupation, no work, no nothing.”

Then, one day in 2008, a “miracle of God” happened. Someone from the Tanzanian camp returned to Burundi, and in another camp, he met Innocent’s wife! He led the whole family back, on foot, to join Innocent in the camp.

“It was a miracle,” Innocent said with a big, toothy grin. “I was so happy to see my wife again; it was a miracle from God! I don’t believe that I see them…I was very happy…it was a miracle from God.”

For the first time during our chat, Innocent’s shoulders relaxed and he sat back in his chair, obviously cherishing a bright moment in the story of his journey.

Coming to America

The entire family was interviewed, and it was understood they could never return to their home country of the Congo. Innocent and his family were granted permission to apply to live in America.

More interviews in the camp followed, with American embassy staff from Nairobi as well as American immigration officers. Innocent and his family were tested for HIV, tuberculosis and other diseases. After eight months, the refugees were told to wait for a letter from the American government. During this time, Innocent and Esther celebrated the birth of their first daughter and third child, Rusi.

Finally, the highly anticipated correspondence from the American Embassy arrived! An interpreter walked with the family to their tent and read the letter to them.

“The America accept you, you have to go to America,” Innocent recalled. “We were very, very happy.”

The final step: the family waited for their name and departure date to be listed on a bulletin board. For some refugees, the wait time was as little as a few days; for others it would be almost a month. Seeing their name on the board was as exciting for Innocent as receiving the letter. The whole process had taken almost a year since the family’s reunion in Burundi.

Innocent, Esther, Patrick, Moses and Rusi departed Burundi camp carrying only a folder of official papers and the few items of clothing they owned. They were bussed to an airport and took their first airplane flights – to Nairobi, then with fellow refugees to London, then New York City.

In the airport in New York City, Innocent’s family learned the immigration department had set them up for a new life in California. Almost 30 hours after leaving the refugee camp, they landed in Los Angeles.

Leaving the airplane in Los Angeles, Innocent recounted that he had no idea where he was supposed to go. He and his family had no idea what to expect or what to do once they landed. Walking through the terminal, they were met by someone holding a sign with Innocent’s name and picture on it.

“You are Innocent!” the caseworker said in English.

“Yes, I am.”

“I am your caseworker.”

Getting settled

The caseworker was also African, but from Somalia, so they didn’t share a common language. An interpreter who was a native of Kenya and spoke Swahili was called to help them communicate. The caseworker worked for Catholic Social Services, who had been charged with the family’s settlement in California. CSS would work closely with Innocent and his family for three months.

Innocent spoke three languages, Kinyarwandan, Swahili and French. English would become his fourth language.

Leaving the airport, the refugees were taken to an apartment of their own in San Diego – furnished and complete with food in the pantry and a stocked fridge. This was the first time Innocent and his family had ever seen or used a refrigerator, stove, flushing toilet, light switch or thermostat. The many foods provided were foreign to them as well.

Innocent reminded me that many people in Africa live without technology, electricity, plumbing, cars, even without roads. In the refugee camps, the family ate a cornmeal mush and beans most days. Occasionally there were fruits and vegetables. In Los Angeles, they were given rice, fish, meats, and spaghetti. He laughed when sharing with me the first time they prepared spaghetti on the stove. It seemed he liked to say the word spaghetti and this learning opportunity brought him a fond memory of those early days in America. Fortunately, Innocent quickly met other Africans who spoke the same language and could show them how to cook and prepare American foods.

Innocent described those early days and weeks in San Diego as difficult. He said he was thankful for the help of the government, especially the job center in San Diego where he took some classes in English and began to look for his first job since herding cattle in the Congo almost five years earlier.

One fellow immigrant from the Congo shared news of a relative in Dayton. Innocent decided to move his family to the more affordable Midwest to be closer to others like them. In 2009, Innocent and his family arrived in Dayton. For some time, they lived in a modest duplex on Neil Avenue off North Main Street. Many African refugees and immigrants seemed to find one another around this neighborhood. Like their modest homes in the Congo or Rwanda, their doors were never closed. Neighbors come and go without knocking, and they share a vacant lot to grow vegetables. Everyone looks out for one another.

Young Americans

Innocent with Melissa Suddith

In 2010, Innocent and Esther became proud parents of a fourth child, an American by birth! Angie, born at Miami Valley Hospital, is like any other toddler you might know and love. Hoping for better schools and safer neighborhoods, the family soon relocated to Kettering. The two boys are in school, and although English is still their second language, each week their skills grow stronger.

Innocent works hard as a landscaper for a local company. He has no fear of labor or long hours. Esther works as a housekeeper with a local hospital network and enjoys her work greatly. They look forward to working to provide for their children and as a way to become more American and learn more about their new culture and language. The family attends a mainstream Protestant church on Sunday mornings, and gathers in the afternoons at an “African” church reminiscent of their old evangelical congregation in the Congo.

Innocent is eager for people to know he receives no government support, food stamps or insurance today – their only assistance is living in a subsidized housing complex. He is thankful for work and the opportunity to work toward citizenship.

Still, there is one area he and his family would love to receive help from their community. Innocent asked for friends to help teach the family English, as well as the customs and traditions of our community and country. It is clear that he wants nothing more than to be an American!

[yframe url=’http://www.youtube.com/watch?v=j3SGbsEKEXI’]

If you would like to help a family like Innocent’s, you can contact Catholic Social Services here in Dayton at www.cssmv.org/volunteer.htm or by calling Cathy Guerrant at 937-223-7217 x1146. You can also reach me at [email protected] for ways to get involved. Also check out Welcome to Dayton, an unrelated program but one that served as an inspiration for this project.

Writer’s note: This is the first of 12 interviews with Dayton immigrants. Dayton has a full and exciting immigrant community, and I am excited to share the stories of our neighbors who have struggled to arrive and join in our city. I hope you will learn something as we share this journey together and will consider embracing these neighbors who have come so far to live in this city we all love.

Raise Your Brushes (and glasses) in a toast to a new concept in Centerville

January 23, 2013 By Dayton Most Metro Leave a Comment

Many of us have been to art gallery hops where people wander about, looking at various works of art while sipping wine and discussing art with their friends and often the artists themselves. Sometimes you may even get to watch an artist in action – my artist friend Mike Elsass comes to mind. But it is typically a passive experience that demands little of the audience other than their attention (and for those with disposable income for buying art – their wallets). What if you went to an art studio and enjoyed the same cocktails, the same social interactions and the same inspiring art – but YOU and your friends (and fellow gallery hoppers) were the artists in action? Laura Carter, a UD grad and Dayton area native, imagined such a scenario after getting laid off from her art teaching job of twelve years in Vandalia due to a levy failure. Soon she and her husband Andy did some research and fell in love with this idea for a social art studio as a way to move on and do something different for their growing family (son AJ was on the way). While popular in the south, the concept did not currently exist in Dayton so they decided to open their own version in Centerville called RAISE YOUR BRUSH – opening next week!

As their Facebook page states, they “offer no-pressure, step by step instructed paintings and projects for an unique evening out with friends. Popular beer, wines, and drink of the day specials will be available to help get the creative juices flowing!” According to Laura, “we’ll have nightly events that are open to the public. Anyone can register for these through the calendar on the website. There is a featured painting for every evening session, and there will be step-by-step instructions that are very easy to follow. No experience is needed to paint at Raise Your Brush! Canvases are pre-sketched to make it simple for everyone, even beginners, to create a masterpiece.”

Raise Your Brush can host private parties – for a birthday, retirement party, wedding shower, or even just a girls’ night out. They do private parties for kids as well, minus the alcohol, that feature kid-friendly paintings.

“What makes us different from other paint and wine places,” Laura continued, “is that we will have crafting nights as well. Having taught art for so long, I realize the endless possibilities! There are also so many people who are into DIY, especially with the popularity of Pinterest. We want to help people get things off of their pin boards and into their homes!”

“Fundraising is what I am especially excited about. We want to have all sorts of groups come in, from non-profits to PTOs. Groups will get $10 donated to their organization for every person registered. You will have a great time, go home with a unique painting, and help out your community as well!”

“So many people are intimidated to do painting or crafting themselves because there is so much involved. You have to go to three or four stores to find all of the materials, you don’t know how to use the tools, there is no one there to answer questions, it’s difficult to set aside time… and the worst part: set up and clean up! We take care of all of those problems (all of the materials in these sessions are included), and we put a drink in your hand as well!”

When I asked Laura about their future plans, she said, “we want to offer more sessions as our business expands, and be able to hire additional artists. I would love to have ‘upcycle’ furniture for sale, as I enjoy reworking old chairs and other furniture into contemporary pieces. And we want to offer more crafting sessions as well. If our business takes off like we think it will, we would like to open another location somewhere in the northern Dayton suburbs.”

For those interested in checking out Raise Your Brush, be sure to go to their open house next Tuesday 1/29 at 5:30-8:30. They’ll have free appetizers for guests and the bar will be open for business, plus they’ll be giving away $10 coupons for any sessions in February. The official opening for Raise Your Brush is Thursday 1/31, and regular sessions run $30-$35.

Downtown’s Serendipity Bistro Opens For A Sneak Peak

January 22, 2013 By Lisa Grigsby 2 Comments

Owners Cammie & James Harris

Last night Dayton’s newest restaurateurs, James and Cammie Harris, hosted a small open house for their neighbors at the St. Clair Lofts (and me) to christen downtown Dayton’s newest business. Setting up a table of homemade baked treats that included an assortment of cheesecakes; a triple chocolate, lemon curd and apple strudle, as well as a spice crumb cake and strawberry whoopie pies. Tables and booths lined the south side of the business, with art from local artists adorning the walls. A large counter backed with shelves to be lined with home baked goods take up the northern side of the building, with the kitchen behind.

Over coffee and pizza, Cammie shared with us that when she and James lived in Evansville, she’d operated a wine bar and pastry shop and James shared that his first restaurant was a BBQ joint. The Harris family moved to Dayton when James got a job with Dayton Public Schools, but after leaving that job, James considered some east coast offers, but the family ultimately decided that they liked Dayton and the restaurant business and thus Serendipity Bistro was born. It’s evident that this will be a family business, as son Noah and daughter Ella were on hand to help great the guests and bus tables. James told us that at one of his previous restaurants Noah figured out that people would give him money for clearing plates and a young entrepreneur was born.

Serendipity will be starting out slowly, and will open this week at 25 S. St Clair Street just for lunch from 11am – 2:30pm serving :

Homemade Pizza’s

Fresh Spinach, Mozzarella & Mushroom
Margherita – Mozzarella & Tomato
Pepperoni
Cheese
Caprice – Olive Oil, Minced Garlic, Mozzarella-
Fontina Blend, Fresh Basil, Roma Tomato
Spinach, Feta, Olives, Sundried Tomato
BBQ Chicken with Caramelized Onion
Veggie Delight – Seasonal Selections
Goat Cheese, Bacon, Mushroom
Sausage, Red Onion, Mushroom
Spicy Pesto, Tomato, Mozzarella
Parmsean, argula and prosciutto.

Panini’s

Cubano
Tomato & Mozzarella
Turkey and Provolone
Ham & Cheese
Italian

Classic Bistro Sandwiches

Roast Pork with Provolone
Honey Ham and Swiss
Smoked Turkey with Paprika Mayo and Roasted Bell Peppers
Grilled Cheese
Homemade Chicken Salad
Southern Club
Turkey and Cranberry Chutney
Italian Hoagie

St. Clair loft resident Ashley enjoying a whoopie pie.

The menu lists 9 homemade soups, and Cammie shared with a laugh, “My husband didn’t consult me when he put all those on the menu, we may start with just a couple of soups, since I have to make all those.” She looks forward to when their wine license arrives in a week or so and they’ll be ableto invite guests to join them before or after the theatre or a movie. They’ll also host wine tasting, acoustic music nights and even poetry slams. While Cammie is the baker in the family, she said they’ll also be looking to work with other local bakers to help fill the retail shelves in the the store so customers can grab and go. Their first partnership is with Langford’s Gourmet Cookies, with a display retailing oatmeal walnut raisin. chunky chocolate chip and nutty peanut butter cookies as well as a sour cream poundcake.

For now Serendipity Bistro will be open for lunch, then eventually they’ll add early morning hours and eventually dinner. Stop by and welcome them to the neighborhood by grabbing a quick bite. To keep up with their progress, be sure and like their page on Facebook.

UPDATE- Tues 11:30am: Just spoke with James, he says they will actually open up at 7am Wed morning serving coffee, sweet rolls and muffins, followed up by lunch service until 2:30pm.

BEST OF VEGAN IN DAYTON

January 21, 2013 By Dayton Most Metro 1 Comment

2012 was such a busy year for ***Vegans in Dayton*!** I couldn’t have anticipated the amount of good things that came to us this year. We have a lot to celebrate! We saw the opening of Fusian, the rise of Ghostlight Coffee and Thistle Confections (including the opening of the Second Street Market location), and businesses like Three Leee Cupcakery and Sweets by Ashley. Our favorite restaurants continued to excite us, such as the addition af vegan pancakes at Butter Cafe, and menu revisions from Lucky’s, Olive, an Urban Dive, and Sunrise Cafe.

In 2012, we said a sad farewell to Amici’s and their glorious pizza, and wished that Bombshell Bakeshop’s indefinite hiatus would end already! We suffered through intense sugar cravings at coffeehouses, and now have expanded options at Ghostlight Coffeehouse!(Press is slated to have Harvest Moon Creations treats sometime soon, but the date has not been set yet.)

2013 is promising to be a great year, with Linh’s Bistro (opened up Jan 1 and moved from the old location), Shish Wraps (opening sometime soon?), and Harvest Moon Creations working on opening a vegan bakery store-front in Xenia in Spring or Summer 2013! I may also get to weigh in on a new restaurant that may be opening in the Oregon District later this year!

Without any further ado, let’s review the best vegan experiences we had in Dayton in 2012!

BEST OVERALL RESTAURANT FOR VEGAN FOOD

Olive, an Urban Dive claimed the prize this year! People love their business ethics, their flair, and their dedication to delicious food. Of particular fanfare is the falafel burger, their weekend scrambled tofu brunch, and their socca-bread pizzas. They also do salads and soups quite well. They balance the art of local, fresh fare with dazzling flavors and exciting vegan protein. I give them major props for all the efforts they go through to serve the vegans in this town, especially as some of the menu items change from season to season. Our hats go off to the chefs and owners who dream up the great dishes that both vegans and non-vegans enjoy! (They also won second place in the Best Vegan Burger / Sandwich!)

BEST LOCAL VEGAN BAKERY

Cookies & Cream cupcakes from Harvest Moon Creations

This was the closest battle of them all, and I must declare a tie between Thistle Confections and Harvest Moon Creations! Both have a loyal following and have worked hard to ensure excellent ingredients and fresh, lovely baked goods that we feel great eating.

BEST PLACE TO GET LOCAL VEGAN BAKED GOODS

Butter Cafe easily landed this prize, with their always-stocked cases of Harvest Moon Creations cupcakes, twinkies, and cookies. Their hours are convenient, parking is easy, the hosts are super-friendly, and the cupcakes come in the cutest pink boxes!

BEST COFFEEHOUSE FOR DRINKS

I was extremely surprised to see yet another tie! This time, between Press Coffeebar and Ghostlight Coffee. Both have excellent ambiance, fantastic drinks, and are striving to meet vegan needs in 2013. As I love both and visit both regularly, I was actually very happy about this tie. Congrats!

BEST VEGAN BRUNCH

Butter Cafe blew everyone else away! Perhaps it’s the vegan breakfast burrito, or maybe it’s the vegan blueberry pancakes. Maybe it’s because vegan dessert (usually elusive) is just around the corner in a chilled case. I love Butter Cafe, and am very happy to see that they won!

BEST VEGAN BURGER / SANDWICH

Lucky’s landed this prize, probably for their house-made seitan sandwich. Pair that with their sweet potato or shoestring fries,made in their dedicated vegan fryer, or a house salad with vegan ranch, or any number of great sides and apps, as well as the best beer on tap selection in town (my opinion there). Congrats to Lucky’s for their continual improvement as well as being second place in the Best Overall Restaurant for Vegan Food!

BEST VEGAN FOOD IN AN ASIAN RESTAURANT

Thai 9 won this award hands down! Perhaps it’s because of all their vegan curries, or their choice of tofu, mock duck, or mock pork. Their sushi is excellent, and the decor is lovely. Service there is always charming as well. Linh’s came in second place, and I believe they hold a distinction of being the best non-Thai restaurant in town. In years past, I separated these two categories, and will do so in the future.

BEST VEGAN MEXICAN

Taqueria Mixteca won by a longshot yet again! Congrats to a great restaurant! I absolutely love their taco salad and their fajitas
(ask for no cheese or sour cream) and their guacamole.

Thanks to the hundreds of people who took the survey! I got a ton of great comments and suggestions. I’ll do my absolute best to get your comments to restaurants in the next month. Thanks for the kind words, and for making Dayton and the world a better place. You’re doing it right!

(This post originally appeared on the DaytonVegan blog run by Astrea Taylor )

The Barrel House – Coming Soon To Third And Wayne

January 20, 2013 By Lisa Grigsby 5 Comments

The future home of The Barrel House

There’s been a bit of a buzz starting downtown about what’s going on behind the stark exterior wall at 417 E. Third Street. It’s a building you barely take note of, being attached to the long beige, stucco expanse of the KK building. A storefront that once existed, has been completely stucco’d over and painted gray, just sitting there waiting, right across the street from the old Wympee Diner on Third… another building that just a couple years ago, looked just as abandoned and neglected.

Kimberly Collett had a vision for what that old greasy, empty diner could be and we followed her through eight months of gutting and remodeling before she finally opened Olive, an urban dive, inside it, leaving the exterior exactly as it’s been since 1938. Olive is just over a year and a half into their stride and it just keeps getting better… from the quality of the dishes, to the size of their following. And one day, in a flash of inspiration, while standing in a shop in South Carolina, Kimberly had an idea for the building just across the street, that has stood empty, for the last ten years. For the last seven months she’s been honing the concept, working with the city and the building’s owner, Mike Wenzler, to pave the way for The Barrel House. But knowing she had her hands full with Olive and her construction company, Dayton Tradesource, she had to bring in someone else to partner and manage this new idea and asked her cousin, Jeff Heater, a craft beer enthusiast, to come home from Maine and lead the charge.

Jeff signing the lease for the space.

They describe The Barrel House as, “a coffee shop for beer, no coffee… just beer”, though it’s really much more. Once complete, you’ll enter the new storefront and be immediately greeted by a ‘coffee shop feeling’ lounge, with deep couches and vintage furniture. As you move further in, the space transitions into a retail shop filled with shelves and custom displays of bottled beer and wine, there’s also space for local art, beer and wine related locally made gifts, party supplies, chips, salsas, and hot sauces. Then there’s the centerpiece on the back wall, 15-20 taps for popular and eclectic, craft micro-brews from around the world, that you can carry-out in growlers.

Originally, The Barrel House was just going to be a carry-out and community area, but with no carry-out beer licenses left downtown, The Barrel House will be applying for a full restaurant liquor license, marrying the two businesses together in a symbiotic relationship, where Olive will supply the food portion of light fare and desserts and The Barrel House will be an overflow and waiting space for Olive guests, as well as an old world style, community pub, where you can meet friends for a carry-out lunch from Olive, hold a client meeting over a pint of beer, or just sit in the sunbeams streaming through the windows with a good book and a glass of wine. There will be tastings, gathering events, and collaborations, with as many local vendors as possible

Early demolition stage of the space

If all goes well, Heater hopes to open The Barrel House in sync with patio season, but having just been through this two years ago, Kimberly smiles as she looks at Jeff and says, ‘I’ve learned not to say when and Jeff watched everything I went through with Olive, so…” and Jeff finishes the sentence with, “we’ll see!”

In talking with Jeff, it’s easy to hear the enthusiasm in his voice. He’s been working on site, doing the demolition, tearing down drywall and plaster down to reveal brick. He’s found three different electrical panels that reveal some of the history of the building, i.e. labels for a jukebox and bar in one and in another bar lights and a back bar. While tearing out some old shelving he even found a phone number for Heidelberg Distributing written on the wall. So while not the first bar that will inhabit this space, this rendition won’t be your average neighborhood bar either. Heater is looking forward to sharing his love of craft beer and expand the palate of his guests.

The most up-to-date picture of the building of The Barrel House

Jeff’s excitement when talking about Ohio beers is contagious. His knowledge of the Ohio beer scene was honed while spending 9 years living in Columbus and he is looking forward to being able to showcase some of the specialty brews from places like the Columbus Brewing Company and even some Cleveland breweries. There are still a lot of hoops to jump through, but soon enough, Jeff will be inviting us to grab a seat on the couch, dial up the wifi, sample a Saison (his favorite beer style) and become part of the casual, comfy community he and Kimberly hope to create on their little corner of Third and Wayne.

While you’re waiting for them to open be sure and like their Facebook page so you can watch the progress of the construction and be in the know for their opening plans.

Perking Up for National Gourmet Coffee Day

January 18, 2013 By Brian Petro Leave a Comment

Jules Winnifield is not a coffee connoisseur. While hiding a dead body in his friend Jimmie Dimmick’s garage in the groundbreaking 1994 Tarantino movie “Pulp Fiction”, Jules was offered a cup of coffee and was astonished at how good the quality was. “Mmmm! Goddamn, Jimmie! This is some serious gourmet s***! Usually, me and Vince would be happy with some freeze-dried Taster’s Choice right, but he springs this serious GOURMET s*** on us! What flavor is this?” Jimmie, being concerned about the contents of his garage, was not amused. “I don’t need you to tell me how good my coffee is, okay? I’m the one who buys it. I know how good it is. When Bonnie goes shopping she buys S***. I buy the gourmet expensive stuff because when I drink it I want to taste it. But you know what’s on my mind right now? It AIN’T the coffee in my kitchen.” His pressing concerns are not our pressing concerns, but one thing may have stuck out: how did he get gourmet coffee in a non-Starbucks cup? We celebrate National Gourmet Coffee Day on January 18 by exploring the evolution of the gourmet coffee scene.

Gourmet coffee in the United States is still relatively young. The first gourmet coffee store was Peet’s Coffee and Tea, started in 1966 by Alfred Peet in Berkely, Ca. He was an immigrant from the Netherlands, and was used to having good coffee available to him. European coffee was rich and crafted, with depth and flavor that Peet did not get out of American coffee. Peet’s set the table for other gourmet coffee shops in the United States. Coffee in America had been in a state of decline since the end of World War II. People had become used to an inferior brand of coffee through rationing. It carried on for a few decades until the 1970’s and the growth of Peet’s and the birth of another giant in the industry, Starbucks. These two companies began their growth as gourmet coffee roasters; it was not until the late 80’s when Howard Schultz bought the company and began to expand from Vancouver to New York.

It was the national growth of Starbucks that created a demand for espresso and other European-style coffees across the country. Gourmet coffee went from something only immigrants enjoyed in their own homes, and possibly some shops in local ethnic neighborhoods, to something everyone wanted. It became a very affordable luxury, and the demand was huge. The espresso machine was originally created to take the gallons of coffee that had to be brewed and reheated for each patron and turn them into individual cups of freshly made coffee. The coffee was delicately roasted and finely ground to make a delicious, dark coffee that would fit in a small cup. The espresso machine had an added benefit; not only did it make water piping hot in a rapid manner; it could also be used to make milk hot. Espresso became the base for a core group of coffee drinks: the café latte (hot milk is added to the espresso in a taller glass), café au lait (foamed or steamed milk poured over a shot of espresso in a shorter glass), the cappuccino (espresso, hot milk, and steamed foam layered on top), and the macchiato (espresso is added to warm milk, the coffee leaving a mark on the milk). The Americano was also created, which is a shot of espresso with hot water, for American soldiers that could not handle the richness of the espresso. These drinks became the base for the First Gourmet Coffee Movement. Looking closely at the menu of most gourmet coffees shops, those drinks are the base for all of the other drinks they created.

Like any good movement, people kept moving forward and discovered something else. Coffee could stand on its own in terms of flavor. It did not need to be something fancy, including multiple flavors and a long list of instructions to make. Coffee could be simple, just water and beans, possibly some cream and sugar. The information age has allowed us to really dig into where the coffee you drink comes from, down to the farmer. People have become fully invested in the whole process, from growing to roasting to brewing to tasting. Experts choose and roast the beans according to where they are from and what flavors they are looking to bring out. They are focusing more on the underlying tastes of coffee, from the berry and citrus flavors that emerge from Ethiopian coffee to chocolaty and sweet coffees from Central America. Classic brewing techniques have become more familiar, with French presses and vacuum pots coming back into vogue for their brewing qualities. Special coffees are selected to be prepared with certain dishes, similar to what you would expect from a wine tasting. Coffee shops and private individuals are conscious of the full range of flavor they can get out of the dark beverage, and the focus is now on the basics, enticing the natural essences of the beans out.

We are very lucky to have so many great coffee shops in Dayton to help us with this process. Winans Fine Chocolates and Coffees has been open since the 1961, serving chocolates with their coffees (which they have been brewing for about fifteen years). Boston Stoker was soon to follow, roasting beans and offering gourmet coffee since the early 70’s. The Ohio Coffee Co. has been doing a brisk trade in the coffee business as well, keeping downtown awake since 2009. The great places to get coffee downtown continue to open and offer incredibly well crafted coffees and foods. Ghostlight Coffee, Press, and Eclipse have all opened within the last two years, adding some great environments as well as some interesting coffee options.

Check out ALL of the best coffee shops across the region in our new Dayton Dining Guide!

From its beginning in the mid sixties, gourmet coffee has explored a wide range of meaning to a wide range of people. Some people look at it from a classic standpoint, embracing the espresso and its kin as what is gourmet. Almost as a reaction to the complexity Starbucks injected into upscale coffee, there has been a movement towards just embracing coffee as it is, enjoying the roast, the bean, and the process of enjoying a fine cup. If you have a favorite coffee shop we have not mentioned, feel free to add it in the comments. And if you need anything else, just chill out, enjoy a nice cup of coffee on National Gourmet Coffee Day, and The Wolf will be coming directly. Cheers!

Elton John Comes to Dayton in April 2013!

January 17, 2013 By Dayton Most Metro Leave a Comment

Tickets on sale: Jan 28, 2013 (Mon) 10:00 AM

Sir Elton Hercules John, CBE, is one of the most highly acclaimed and successful solo artists of all time. With his songwriting partner Bernie Taupin, Elton has written some of the greatest songs of our time including ‘Rocket Man’, ‘Your Song’, ‘Daniel’ and ‘Goodbye Yellow Brick Road’. He has achieved 35 gold and 25 platinum albums, has sold more than 250-million records worldwide, and holds the record for the biggest selling single of all time.

Elton is the third most successful artist in the history of the American charts, behind Elvis Presley and The Beatles. He has had 56 top forty singles in the United States, a total second only to Elvis Presley. He achieved seven number one albums in a three-and-a-half-year period from 1972 to 1975, a period of concentrated success surpassed only by The Beatles.

Over the five decades since his career began in 1969, Elton has played more than 3,000 concerts worldwide. He continues to record and to tour the world, performing both solo and band concerts, and usually plays around 100 concerts each year. Currently he is on the ‘quest for 100 countries’ – aiming to play concerts in as many countries as possible.

Elton remains committed to his music and to touring, becoming more, rather than less, busy as time passes. Last year The Million Dollar Piano, Elton’s new production, opened at Caesars Palace, Las Vegas. This production, which received fantastic reviews, is set to run for at least three years.

In 2012 Elton returned to the recording studio with producer T Bone Burnett, to record The Diving Board, an album scheduled for release in 2013. He then toured North, Central and South America, before heading to Europe, where his summer tour included an unforgettable appearance at The Queen’s Diamond Jubilee concert at Buckingham Palace. 2012 also gave Elton a UK number album – his first in 22 years – with Good Morning To The Night, the remix project by Elton John versus Pnau. This album introduced Elton’s music to a new, young audience who sang along heartily to Your Song when Elton performed it at a summer festival in Ibiza.

Elton and his band will continue to tour throughout the coming year, and plans are now under way to celebrate the 40th anniversary of the 1973 release of Goodbye Yellow Brick Road during 2013.

From http://www.eltonjohn.com

C’est Tout Celebrates 10th birthday

January 17, 2013 By Lisa Grigsby Leave a Comment

Chef and owner Dominique Fortin invites you to celebrate C’est Tout‘s 10th anniversary with a special menu this Friday and Saturday, Jan 18 & 19 and Monday Jan 21st. According to their website Fortin’s lifelong dream of owning and operating his own bistro began when he was a young man in Chartres, France. Starting at Henri IV in Chartres, he began a 20-year odyssey gaining valuable experience at some of the world’s finest restaurants – Berlioz in Paris, the Alpine Rose near Stadt, London’s Connaught Hotel, LaCremaillere in New York, LeFrancais and Ciel Bleu in Chicago, Gazebo in Boca Raton, Atlanta’s Riviera, and Connecticut’s La Colline Verte. It was in Connecticut that he met Joseph Reif, who talked Dominique into coming to Dayton to replace Dieter Krug as Executive Chef at L’Auberge.

Along the way, Dominique met and married Sallie, his life and business companion (she keeps the books for the bistro). They are two parts of a triad that makesC’est Tout work. C’est Tout opened its doors on January 21, 2003. “As a chef, your dream is always to own a little bistro,” Fortin notes. “We have a great system here with Sallie in back to keep the books, a dedicated staff and myself to worry about cooking and tasting. When
Fortin admits he is somewhat demanding. “I’m a pure French guy, now with an American touch. And I am very difficult to please.
I expect the best. I want the best. Somepeople may say that I am difficult to work with, but after they have worked with me a little time, they learn. I’m a teacher. I want to be able to teach them here the same way that I learned in France, to pass on my knowledge.I have good people to help me, I get to do what l love to do.”

Special Anniversary Menu:

Duck Soup with Roasted Garlic and Beet Chips 7.95
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Sautéed Foie Gras with Pears, Pecans, and Cranberries – Honey Lavender Sauce 18.95
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Cold Avocado Mousse with Jumbo Crab and Bell Peppers – Lemon Tapenade 12.95
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Braised Beef “Ravioli” – Compote of Oyster Mushrooms 9.75
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Watercress, Spaghetti Squash, Roasted Tomato, Artichoke with Whole Wheat Blinis -Champagne Vinaigrette 7.50
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Sautéed Skate Wings with Belgian Endive, Snow Peas, and Roasted Egg Plant -Pistachio Pepper Sauce 23.95
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Medallion of Sturgeon, Brown Rice Kohlrabi Scallion Egg Rolls with Caviar Fennel Champagne Sauce 29.95
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Colorado Lamb Rack “Persille” with Lentils Curried Stew Natural Jus 38.75
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Tournedo of Beef, Sautéed Foie Gras, Truffle Galette Potato, and Root Vegetables Port Wine Sauce 34.95

Dayton’s First Ever Sweet Treats Festival

January 15, 2013 By Lisa Grigsby 1 Comment

Get ready to satisfy your Sweet Tooth at the inaugural Sweet Treats Festival presented by Dayton Most Metro! Guests will have a chance to indulge in cupcakes, candies, and cookies on Sunday, January 27th. This epicurean adventure will showcase over 20 of the area’s top bakeries, chocolatiers, pastry artisans or home-based businesses known for creating decadent desserts. Attendees will be asked to help select Dayton’s Best Sweet Treat by voting for their favorite at the event. The line up for treats so far includes cookies, cupcakes, candies, truffles, whoopie pies, biscotti, chocolate dipped fruit, fudge, toffee, peanut brittle cake pops, brownies, baklava and so much more!

Whoopie Pies from Thistle Confections

Held at Commander Aero, located just south of Austin Road on St Rt 741 in Miamisburg, the event will run from 1 – 4pm. Tickets will be sold for $25 in advance, $30 at the door. There is even a special group ticket deal- buy a bakers dozen (13) for the cost of just 10 tickets ($250). Admission covers a taste from each vendor, a bottle of Aquafina water and insights and lessons from the vendors on the Kroger Demonstration Stage. Tim Horton’s will be on hand serving up coffee as well.

Sweet Treats was originally conceived as an opportunity to showcase the growing number of small independent cup cake shops that have popped up in the Miami Valley in the last couple of years. As Dayton Most Metro started researching possible participating bakeries, we were amazed that there were well over 50 locally owned shops in the area. We quickly reached and exceeded our goal to have 20 participating vendors and already have a waiting list and a number of entrepreneurs asking to be kept in the loop for next year. We’ve got bakers that will be offering up sugar free treats, gluten free goodies and even vegan sweets like the whoopie pies pictured to the right at Sweet Treats.

Cupcakes from Cake, Hope & Love

Sweet Treats is made possible with support from Tim Hortons and Austin Landing. Part of our mission in creating this festival is to give back to our community. As our first charity partner we’ve chosen A Kid Again.

Their mission is enrich the lives of children with life threatening illnesses and their families by providing healing times of respite through our fun-filled group activities and destination events, which we call adventures. They offer year round adventures that foster laughter, joy, normalcy and supportive networking opportunities. Their goal is to offer our children, siblings and parents a cost free occasion to enjoy quality time together and to create lasting memories. Representatives from A Kid Again will be on hand at the festival to share more about their program and ways you can help.

Tickets available online at www.SweetTreatsFestival.com and will be available at participating vendors by 1/12/13.

Moore Dessert Please award winning cupcakes as seen on the Food Network’s Cupcake Wars.

Can’t make the festival? Dayton Most Metro’s Food Adventure team, SuperFry and The Big Ragu will be on hand to taste on your behalf and will be sharing their votes for best Sweet Treats in a wrap-up article on the fest.

For those of you who are trying to keep that New Year’s get in shape resolution, but still want to support this event, you can make an online donation on the Sweet Treats website.

A Spot of Tea to Warm the Soul

January 11, 2013 By Brian Petro Leave a Comment

There is something absolutely thrilling to people about looking at fossils in a museum. Staring up at the skeletons of huge, ancient lizards allows your imagination to wander. What did they really look like? What sort of coloration did they have? You can stand there and look at the artists renderings of them, what the scientists tell you they should look like based on what they know about modern lizards and how they might have changed over the years. However, you can also look at them and imagine what you think they might have looked like. Add some spines, or smoother skin, or different colors, absolutely anything to suit your fancy. A simple structure to allow your imagination to play and an ancient history are also part of cocktail culture. January 11^th is a day where we celebrate one of those cocktail dinosaurs; something that is more of a skeletal idea than a fully evolved, finished recipe. It is the hot toddy, and January 11^th is National Hot Toddy Day.

The toddy palm is common in India, and that is where the first bones of the cocktail can be found. The locals would tap the trees to get the sap and they allow the sap to ferment in the warm sun, creating a palm wine. If you take the wine and distill it, you get brandy; if you take palm wine and distill it, it becomes arrack. India is a very hot country, and the British were not used to that sort of heat. The colonists would drink anything to cool off and get away from the heat. Fortunately the natives already had something ready for the overheated British; a drink called “panch”, which is Indian for “five”, supposedly the number of ingredients contained in the beverage. It had water, some spices, lemon, sugar, and the arrack. It watered everything down, was refreshing, and made the days a little more bearable. It was so good they brought this panch back to Britain with them, but used the name of the tree that it originally came from. The drink became known as a toddy. A cold toddy.

The toddy continued to evolve once it made it north. Britain is a chilly, damp place. Cool and refreshing drinks do not go over as well there, since the environment is chilly more often than not. They are trying to figure out ways to warm up, not cool down. Water, spices, sugar…sounds like a good hot cup of tea to me. They were now roughly five thousand miles away from the arrack that was used in the original recipe. Being British, they kept calm and carried on, substituting the arrack for whiskey and gin. Some stories say that this mixture of sugar, water, and lemon was used to soften the overly peaty and strong Scotch whiskeys in the 18^th century, making them more favorable to women. England loves their gin, and the juniper in the gin went well with some spices that are found in tea. Yes, tea had also become an element to add to this loose recipe, mixed more to the taste of the drinker and a general idea than any specific recipe. The bones of the recipe were still there, but the flavors and the details adapted themselves to the environment.

When the British travelled to America, the evolution continued. Scotch was not as easily available, but there was no shortage of liquors ready to take its place. Traditional liquors like gin and brandy were still very popular in the colonies, but newcomers like rum, bourbon, and rye whiskey were growing in popularity. There was also more access to sweeteners like honey and molasses, not just the sugar that was more traditional in Great Britain. In colonial times, sugar was not granular; it was brought in blocks and you had chip off and crush what you needed for the drink. The stick that was used (in some of the tales) was called a toddy stick, another possibility for where the name came from. Tea was still readily available to mix all of the ingredients in. The one major thing the colonies added was a standardization of the size. It went from something that could be made in a mug, a quart, a punch bowl, or any large container for multiple servings. By the end of the 19^th century, famous bartender Jerry Thomas had compressed the cocktail into a cup. Everything had also start to become a little more codified. The revolving carousel of liquors finally stopped at whiskey (though rum and gin was still found to be more popular in New England), the sweetener became sugar, and the tea went away for a while in favor of hot water (though now tea or spice is considered part of the drink).

What kept such a simple, erratic cocktail so popular over such a long period of time? While the flexibility of the drink helped keep it popular for a wide range of palates and environments, the biggest reason was the supposed medicinal purposes. People would drink it when they were under the weather, which made them feel a little better for a while. It was hot, which helps loosens up mucous and helps you breathe a little easier; if you use tea, you also get the benefits tea brings. The acid in the lemon adds some vitamin C, and using honey helps to coat your throat as well as the other medical benefits honey has. Alcohol has been used for years either as a medicine (as vodka was in Poland and Russia) or as a big part of medicine (like it was at the end of the 19^th and beginning of the 20^th century). The problem of using alcohol as medicine too often is that the cure can be worse than the disease. Yes, the alcohol makes you feel a little better for a short time, but it is dehydrating. It may leave you feeling a little worse than before you drank it. Drinking too many will give you a hangover. A small dose before bed, however, can help you sleep a little better while the rest of the ingredients go to work. A hot toddy will help to relieve some of the symptoms of a cold or flu, but it is not a cure. You should still use medicine for that.

Hot Toddy

1.5 oz. whiskey
.5 oz. lemon juice
.75 oz. simple syrup
4-6 oz. of hot water
Tea bag or other spices (cinnamon or nutmeg are traditional)(optional)

Brew the cup of tea to your taste. In a cup, stir together the whiskey, lemon juice, and simple syrup. Add the tea, and then stir the mixture a few more times. You can garnish it with a lemon wedge or cinnamon stick. You can also substitute hot water or cider for the tea, and rum or brandy for the whiskey.

As this mysterious cocktail passed from continent to continent, it changed and adapted to the needs of the environment it was in. With all of the changes it made, from a cooling drink in India to a warming drink in America, the basics never changed. The skeleton of a drink was created that maintained a certain simplicity while emphasizing a world of possibilities. You can usually order one at a bar (can you imagine the whiskeys you can choose from at The Century Bar for this one?), but why? Wrap yourself in your warmest blanket, find a great book, and settle in with this steaming cup of goodness next time you feel a little under the weather. What you put in it is all in your imagination, as long as you stick to the basic structure. Happy National Hot Toddy Day!

Playing Dominos with Springboro Schools – OPINION

January 9, 2013 By Dayton Most Metro 1 Comment

When you were a kid, did you ever line up dominoes around the table so that you could knock the first one down and then watch the rest fall? Well in Springboro, our school board appears to view Ohio’s public school system as a long line of dominoes that begins in our community. I don’t believe they feel the primary reason they were elected was to ensure the education of our children, but rather to implement a radical political agenda. I believe they want to dismantle our school district and knock over the domino. When Springboro, a successful, affluent district falls, they will watch as 610 other dominoes, otherwise known as the public school system, fall behind it.

How does the Springboro school board want to go about toppling the district? It appears that their plan is to knock the domino over under the guise of serving our gifted children through the introduction of a charter school into our community. Rather than investing dollars in our already strong, highly innovative gifted program, they want to create a charter school for gifted children. This will enable them to shift money away from the district, reduce the number of teachers, cut the public gifted program, produce a charter school with high test scores, lower the test scores of the district, and make the argument that our public school system is not worth funding. They will likely propose levies that fail to cover the costs of the district, claim that charter schools will generate revenue for our community, and ultimately attempt to force the hand of the community to dismantle a public school system that is arguably its greatest asset.

The school board has hired a consultant (The Callender Group) to do an impartial study of our community and our community’s need for a charter school. However, this consulting group specializes in setting up and marketing charter schools and is headed by Jamie Callender – a former Chairman of the Ohio House Education Committee who made it clear that he was morally opposed to property taxes when I spoke with him recently – which brings the idea of impartiality into question. The consulting firm has an obvious vested interest in finding a reason to say yes there is a need, and in addition they are being paid between $5,000 and $15,000 of taxpayer money just to perform the study. It is like asking the fox to audit the hen house to see if the chickens should continue to be used for eggs or served up for dinner. This is not about a local charter school. This is about dismantling public education.

Nobody likes to pay taxes, but if we truly value education we have to pay for it somehow. Everyone is entitled to have their own political views, but people who have a moral opposition to the way in which schools are funded should make that argument in Columbus, not by using the children of our community as pawns in a political game. What I want for my tax dollars is accountability, or stated differently – I want to know that my money is being used wisely. Springboro currently has the lowest expenditure per pupil in the region and in the top three districts in the Dayton region. This indicates to me that we are spending the least and getting the most for our money. Thus we have an extremely efficient and effective system of education in Springboro. Logic would dictate that you would build upon such a system, but that is not the direction our board has chosen. Instead they perpetuate a myth that our schools are failing in order to accomplish political gain.

In spite of the fact that we have earned an “Excellent with Distinction” ranking for multiple years running, they perpetuate the myth. In spite of the fact that our expenditure per pupil is the lowest in the region, they perpetuate the myth. In spite of the fact that our district is ranked in the top 3 in the region based on data as was published in the Dayton Business Journal, they perpetuate the myth. In spite of the fact that our test scores have continued to rise while class size has increased, they perpetuate the myth. In spite of the fact that we have an attendance rate of 97 percent, they perpetuate the myth. In spite of the fact that our schools met 26 out of 26 indicators set forth by the State, they perpetuate the myth. In spite of the fact that our ACT and SAT scores are on par with the top district in the region, they perpetuate the myth. At a time when we should be acknowledging the excellent results of our teachers and students, they perpetuate the myth.

Why are they doing so? Because, perpetuating the myth manufactures a crisis situation, and such a situation often calls for radical action. Perpetuating the myth is the sheep costume that disguises the wolf. Perpetuating the myth keeps people from getting involved. Perpetuating the myth squashes civic pride. Perpetuating the myth helps levies fail, builds public discontent, forces talented employees to leave, and uses fear to justify the need for extreme actions. Perpetuating the myth is the lever needed to tip the domino – the first domino. If it falls, others will follow.

The lever is in place. Force is being applied. The domino is beginning to tip. The question is will people push back and stop it from falling or will they do nothing and watch them all fall down.

The important thing to remember is this. It’s not dominos that we are talking about. It’s our children.

(This piece was submitted by Springboro parent David Bowman; all opinions are his and do not necessarily reflect those held by Dayton Most Metro or its other contributors – read more on his blog at DavidEBowman.com.

Additional Reading:

Springboro School Board Should Take Time To Investigate Other Reforms Before Making A Decision About Charter Conversion – Spencer Smith

A Worthy Investment – David Bowman

A Tale of Two Cities – David Bowman

Springboro Schools: Dare to Compare – David Bowman

WASTE WATCH: Springboro Exploring Charter School – WRGT-TV Fox 45 News

Springboro school board pursues charter school – Dayton Daily News

Get a Taste of Adventure with the Biennial Adventure Speaker Series

January 8, 2013 By Dayton937 Leave a Comment

Check out Eleanor Moseman’s presentation tonight at Wegerzyn Gardens MetroPark. This Dayton native will tell her story about bicycling 15,000 miles across Asia as the kick-off to the Adventure Speaker Series.

We’re barely a third of the way into the winter season and I’m already feeling cabin-feverish. I try to take advantage of the snow while it’s here. I’ve gone sledding and skiing and ice skating, but regardless of how many times I try to use precipitation as a propellant and rocket myself down a hill or across a sheet of rock-hard ice, I still find myself craving more outdoor adventure. If you’re the type of adventure-seeker opportunist and, say, enjoys driving a car over the cobbled humps of frozen snow lining an un-plowed street because you can pretend you’re blazing trails across the Arctic tundra, you may enjoy the escapism offered through the Adventure Speaker Series.

Five Rivers MetroParks and Wright State University team up every year to produce the speaker series and the biennial Adventure Summit. This year’s speaker series features adventurers who hail from the East Coast and ones who call Dayton and Cincinnati home. If you’re looking for inspiring stories, generate ideas for your next big adventure, or just want to live vicariously through the tales of other adventurers, check out the speaker series.

Venues for the Adventure Speaker Series switch between Wegerzyn Gardens MetroPark and the Wright State University Student Union. All programs start at 7 p.m. and are free to attend. The fun kicks off tonight at Wegerzyn with Dayton-native Eleanor Moseman and her presentation, “One Woman, Her Bicycle and 15,000 Miles across Asia.” The rest of the lineup is as follows:

ELEANOR MOSEMAN: ONE WOMAN, HER BICYCLE & 15,000 MILES ACROSS ASIA

7 p.m. Jan. 8, Wegerzyn Gardens MetroPark

In the spring of 2010, armed with a fluency in Mandarin and a history of bike commuting, Eleanor took off on a two year cycling adventure. She went slow, avoided well-known routes, and took time to get to know the locals. While her exploits include braving sandstorms in the Gobi Desert, camping at -25°C in the Tianshan Mountains, and weathering a blizzard in Kyrgyzstan, Moseman’s aim were cultural experiences such as building a mud house in Yunnan, receiving a sponge bath from Tajik women, riding a horse during a Buzkashi match in Kyrgyzstan, and witnessing a Shaman ritual in U-Tsang Tibet. Learn more of Eleanor’s extensive bicycle explorations by visiting www.wandercyclist.com. This program is being co-hosted by the Miami Valley Outdoor Club, www.mvoc.org. Learn more at metroparks.org/adventuresummit.

THE MOVEMENT: ONE MAN JOINS AN UPRISING

7 p.m. Jan. 17, Wright State University, Apollo Room

[yframe url=’http://www.youtube.com/watch?v=MYNKlc1nbgk’]

The Movement is the story of one man returning to the mountain where his life was changed forever. He receives inspiration in his quest from four people who overcame physical disabilities to discover the freedom of movement. Peppered with humor and drama, this is a story of people who face adversity with an intense inner fire. Following the movie, a panel of local adaptive skiing experts will discuss how their lives have been impacted by sport. Learn more at metroparks.org/adventuresummit.

HENRY DORFMAN: ALASKA, A KAYAK EXPERIENCE OF A LIFETIME

7 p.m. Jan. 24, Wegerzyn Gardens MetroPark

Henry Dorfman is a co-founder of Paddlefest Cincinnati and founder of Cincypaddlers.org, the largest local paddling club in the country with over 2,200 members. In that capacity, he has led hundreds of sea kayak and whitewater paddling trips from Canada to Central America and from the Atlantic to the Pacific. In 2011, he set a record by kayaking on all five Great Lakes within a span of five consecutive days. Learn more at metroparks.org/adventuresummit.

CHRISTINE PLEPYS: UP AND AROUND MOUNT RAINIER

7 p.m. Jan. 30, Wright State University, Apollo Room

In 2004 Christine successfully and miserably climbed Mt. Rainier during a six-day climbing seminar with RMI Guides. The question of how well she does at altitude was answered: “Bad!” In 2008 she went back to happily backpack around the mountain on the lower elevation Wonderland Trail, which became one of her favorite trails. Come take the journey “Up and Around Mt. Rainier”! Learn more at metroparks.org/adventuresummit.

Photo by Gabe Rogel Majka Burhardt climbs Restonica Gorge in Corsica. Check out the Adventure Speaker Series’ featured speaker on Feb. 7 at Wright State University!

MAJKA BURHARDT

: ADDITIVE ADVENTURE

7 p.m. Feb. 7, Wright State University, Apollo Room

What’s Additive Adventure? It’s Featured Speaker Majka’s term for when adventure extends beyond exploration to create cultural and environmental connection. From climbing impeccable first ascents in Namibia, to climbing vertical grass for science in Mozambique, to treading the fine line of vertical legality in Ethiopia and Cuba, Additive Adventure takes a global look at the individual’s role in larger issues and communities. Can the grandest adventure create the smallest conversation with the largest impact? Can being a global citizen begin with a climb? Can your passion lead you to your greatest impact? If you said yes, then we’re all bound for a more globally integrated tomorrow. Learn more about her adventures at www.majkaburhardt.com or metroparks.org/adventuresummit.

Get inspired to “Get Out & Live” with Five Rivers MetroParks and Wright State University, and try not to break a hip while you invent new means of trans-ice travel.

Springboro Sooo Good Gourmet Cafe Now Open

January 7, 2013 By Lisa Grigsby 5 Comments

Springboro’s got a new dining option, since the Soooo Good Gourmet Cafe has finally opened at 75 N. Main Street. I’ve been driving by this place for over a year, wondering when it would open. Owner Shawnette Hixon laughed when I asked her what took so long to get it open. She and her husband signed the lease about 2 years ago and undertook some major construction to put in plumbing and hvac appropriate for a restaurant.

Their business, Clear Sky Enterprises, keeps them on the road as concessionaires for Nascar, PGA Tournaments, and many other sporting events, so in between travel they’d work on the construction. Shawnette explains that her vision “was for a place that looked hip and trendy that would be fun to hang out in with free wifi” and the cities permitting process took some time and fighting for approvals. She also proudly shared that they took out no loans to open, but that the reality of expenses were about 3-4 times what her original budget where, so they had to go back on the road to earn more money to finish Sooo Good. Some of the expenses were their high tech menu system, displayed from large computer screens posted over the line, so the menu be changed often. You’ll never go to place your order, because the inventory will be tied to the register system and when an item is out, it will be automatically removed from the menu screen.

Sooo Good is excited about being supportive of the community where the Hixon’s live and will allow guests to register and designate 2% of their sales to be donated to their favorite local nonprofit organization like the Springboro band or the field hockey team. Jars of free fresh fruit flavored waters sit on the counter, with a donation bucket that will help support an orphanage in Africa, founded by a Springboro family. They encourage their guests to make the eatery a place they feel a part of and guests are encouraged to post their favorite quote on the giant dry erase board on the wall and the very best will be painted onto the walls.

Sooo Good will open up as early as 6am Monday through Saturday and 8am on Sunday’s. Breakfast will include bagels, fresh fruit, crepes and breakfast sandwiches. The Captain Crunch French Toast looked especially tasty today. You’ll also be able to grab coffee, latte’s and cappuccino’s all day, for just $3-4.

Chef Aimee Saling, who grew up in Middletown, shared she’s so excited to be on board. She said she was practically stalking the owners, because she just knew this was the place she was meant to be. She met Shawnette and their philosophy of business and philanthropy just clicked. Having previously volunteered as a Chef at One Bistro in Miamisburg with a side business (Mcakes) that’s produced over 9000 cupcakes since last March, she donated 10% of her sales to No Child Left Behind.

Asked to describer her cooking style Chef Aimee says she’s “basically classic with a twist. My mom calls it taking normal to fancy. I like to add that one special ingredient that makes a meal memorable.” When asked to suggest what she thinks will be some of her bestsellers at the new place she quickly pointed out that she makes “Killer Mac ‘n Cheese” and her turkey florentine crepe, reuben and bananas foster went well at the friends and family night. Salads and sandwiches are also on the menu and seemed very reasonably priced with most between $5-$8.

Painted on the wall above the yogurt machines were instructions that invited you to ” Grab a cup, fil it up, weigh it and pay it for 49 cents per ounce.” I got to sample some red velvet yogurt, and other flavors offered included NY cheesecake, original tart and vanilla. Chef shared with me that the flavors will constantly be changing and they’ve got some really cool flavors on tap. Because its self serve it’s easy to just have a little bit, but the fresh fruit toppings will make it easy to dress it up. I can see this being a big hit when in the spring and summer when the patio will be open. A great after dinner destination, the restaurant is still trying to determine exactly how late it will stay open, but Ms. Hixon says they even have some live music plans. Also still to come will be a grab and go case of meals and catering and delivery are also in the future plans.