Podcasts about Findlay Market

Parking is in scarce supply near Findlay Market; the city is weighing competing needs.

If you have SNAP EBT benefits you can use the Findlay Market shopping app to obtain free delivery and no service fees on your orders. The Findlay Market shopping app is available on the Apple App Store and Google Play.  During checkout, the delivery and service fees will be visible in Read More Shared by United Resource Connection May 23, 2024

Hosts Andy and Tom talk about Kroger's plans to bring its office workers back in four days a week, a public company re-establishing its headquarters in Cincinnati, Coney Island's sale to a music organization to make was for a $118 million concert venue, a badly needed parking garage at Findlay Market and Taste of Belgium's reboot.Interview starts at (21:20). Graeter's became an ice cream empire and a brand synonymous with Cincinnati by not embracing new technology. At a time when the new continuous process ice cream makers were putting neighborhood parlors out of business by making fast, cheap desserts, Graeter's doubled down on doing things the old fashioned way, and that's what makes it special. But that's not to say the chain isn't innovating. Graeter talks about his company's collaboration with other local brands, and how it comes up with each year's unique bonus flavors.Above the Fold is a podcast by the Cincinnati Business Courier.

Hosts Andy and Tom talk about $20 million in upgrades at Paycor Stadium, why more companies are moving their headquarters to the Findlay Market area, an 18-month closure coming to the Duke Energy Convention Center, a food hall coming to suburban Cincinnati and how the Foundry transformed a corner of downtown.Interview starts at (23:00). Raj Kanuparthi was at the peak of his career. He was a senior technology leader at Worldpay, managing a large portfolio of business and loving it. But he had the entrepreneurial itch. After getting a lot of attention in his field at conferences, he decided to strike out on his own and found Narwal, which is now one of the fastest-growing private companies in Cincinnati. He talked with us about taking a leap of faith in his career, as well as grappling with founder's anxiety and decision fatigue.Above the Fold is a podcast by the Cincinnati Business Courier.

If you have SNAP EBT benefits you can use the Findlay Market shopping app to obtain free delivery and no service fees on your orders. The Findlay Market shopping app is available on the Apple App Store and Google Play.  During checkout, the delivery and service fees will be visible in Read More Shared by United Resource Connection July 19, 2023

Cincinnati Center City Development Corp shares what changes and renovations are coming to north Over-the-Rhine near Findlay Market.

For more than a century, the West Side Market has remained a pillar of the Cleveland community with more than 60 independent businesses selling fresh produce, meats and seafood, baked goods, dairy products, and ready-to-eat foods. Cleveland's public market tradition dates back to 1840, when land at the intersection of West 25th and Lorain was deeded to Ohio City with the stipulation it remain a public market.rnrnLike others around the country-from Cincinnati's Findlay Market to Detroit's Eastern Market-the West Side Market plays an important role in the economic and cultural landscape of Northeast Ohio.rnrnMayor Justin Bibb made revitalizing West Side Market a key initiative of his administration. With plans to transition management and operations of the market to a newly created nonprofit later this year, the Bibb administration is focused on maintaining the authenticity and unique characteristics that make West Side Market a cherished institution. To do that, Mayor Bibb is working with an advisory committee and a national consultant to develop a comprehensive plan and identify the resources needed for capital improvements and operations.rnrnMayor Bibb will be joined by panelists from leading public markets around the country to discuss the history of their markets, their markets' roles as community anchors, and their efforts to further community development and support small businesses.

Jean-Robert de Cavel is never far from a kitchen – whether it's at his restaurant Le Bar a Boeuf or at home with his wife and daughter. And at 60, he told The Enquirer's "That's So Cincinnati" podcast, not even cancer will stop him. Jean-Robert said he remains in chemotherapy after first being diagnosed in 2018 with leiomyosarcoma, a soft tissue cancer. “I will never be cured," Jean-Robert said. "I just have to be strong. I keep very positive. My medical team says, ‘Keep doing what you're doing because it's working.' Never, ever give up.” The Cincinnati USA Regional Chamber named Jean-Robert as a Great Living Cincinnatian in the 2021 class. In addition to Le Bar a Boeuf in East Walnut Hills, Jean-Robert owns French Crust Café and Bistro, in Over-the-Rhine by Findlay Market. Jean-Robert came to Cincinnati in 1993 when he was 32 to work at The Maisonette, the city's only Mobil 5-star-rated restaurant. In the interview, he talked about starting his own fine dining restaurant – Jean-Robert at Pigall's and his subsequent restaurants, which he always started when he was looking for a new challenge. Asked to pick a favorite, Jean-Robert talked wistfully about Table, which was located at Seventh and Vine streets. Table closed in December 2020 because the owner sold the building. "You could come on a Monday night and have a casual dinner and come back and dress up on Saturday night and celebrate," Jean-Robert said. "Table is definitely a love affair, and it is sad what happened." Jean-Robert has said he wants to find a new space for Table, but the COVID-19 pandemic slowed the process.  He told "That's So Cincinnati" that he looked at sites to potentially open a new restaurant eight months ago. But he decided not to continue to pursue it partly because of the financial challenges that the pandemic has had on the restaurant industry. Jean-Robert currently has no immediate plans to open a new restaurant, but said: “Opening a new restaurant is always on my mind.”

We're in Cincinnati, Ohio, with my new friend Tyler Weaver of RelentlessFinances.com. We talk about attending the Bunbury Music Festival, eating Skyline Chili, and shopping at Findlay Market. Show notes are at https://WeTravelThere.com/cincinnati Acorns invests your spare change automatically on every purchase. Plus, you can earn Found Money by shopping at participating retailers. It's a great way to build up your travel fund. For a limited time, sign up at wetravelthere.com/acorns and we'll both earn $5.

How did Michele Hobbs go from selling dog food to launching a distillery? The Prospect Hill entrepreneur talks about her 26-year journey of investing in Over-the-Rhine businesses on The Enquirer's "That's So Cincinnati" podcast.  After years of running Pet Wants at Findlay Market, Hobbs opened Knox Joseph Distillery at OTR StillHouse (2017 Branch Street) in December.  She wanted to focus on building a distillery as a way to complement rather than compete with the many breweries, bars and restaurants that have opened amid OTR's 21st century renaissance. Knox Joseph, named after one of Hobbs' children, features a large indoor/outdoor space for drinking, dining and concerts.  Listen to "That's So Cincinnati" for free on Apple Podcasts, Spotify, iHeart Media and other podcast platforms. The episode is also available for free by clicking the link at the top of the article.

Nick Carter (Host) (00:04): Welcome to More Than A Mile, a local food podcast from Market Wagon focused on connecting you to local food through farmer stories from across America. I'm Nick Carter, your host, a farmer and CEO, and co-founder of Market Wagon. We are your online farmer's market with a mission to enable food producers to thrive in their local and regional markets. Food is so much more than just nutrients and calories. It's actually the fabric that holds us together. And I look forward to crafting a generational quilt of farmer stories and experiences, the victories and challenges of individuals, families, and teams doing their part to help democratize food in America. Thanks for joining me for this episode of More Than A Mile, and thank you for buying local food. That's one critical step in making an investment in food for future generations. Nick Carter (Host) (00:54): Well, my guest today is Regina "Reggie" Green. You go by Reggie, most of your life, Regina? I should assume so because the name of your company is Reggie's Creations. You are quite the chef, it looks like you started your company based on a recipe for Buckeyes. Can you tell me that story? Reggie Green (01:14): Yes, actually the story of how I got started is two—is actually two parts. I was working at a restaurant called Hyde Park Prime Steak House in downtown, Short North, Columbus. I had a girl that was actually transferred there. She was transferred from Cleveland and she was—it was during the holidays and she wanted to give her mother a gift of Buckeyes. And she said she can't get Buckeyes at all in Cleveland. She's been looking for somebody to do homemade ones. She said, no knock on Anthony Thomas—But she said the only ones that they really have there is Anthony Thomas, but they don't taste like homemade. They taste like processed. So she said, does anybody know anybody that can make 'em? And I said, well, you know what, if you don't mind, I'll just make 'em. I mean, how hard can they be? And I said, they don't look very hard. And she was like sure, if you want to, and I said, how many orders do you want? I said, what 12? And she said, can I get five dozen? like, oh, oh, okay, sure. I could do that. So I went home and I started making the Buckeyes and the one thing as I was making them, I was like, Buckeyes are so good. I can only have two or three because they're so rich, but they're so boring. And I said, there's nothing really to them. And I said, so I called her and I said, "Hey Tamika, do you mind if I kind of play around with the flavors a little bit?" And she said, well, what do you mean play around with them? And I said, "well, can you do me a favor and just ask your mom without telling her the surprise, what flavors does she like?" So she came back and told me oh my mom loves cookie dough. She loves coconut. She loves the Heath bars. And I was like, okay. And I said, so I started experimenting with them. And then I was—I infused like my own coconut milk into a Buckeye and I dipped it in chocolate with coconuts. And then I did a cookie dough one—I made cookies and crumbled 'em and rolled 'em around the Buckeyes. And I made six different Buckeyes. And my friend Tamika that asked for the Buckeyes as a gift, she loves coffee. So I made one with coffee infused in it. And so I gave her the regular ones and I gave her the ones that I did as an infusion, just for fun. Reggie Green (03:42): And she took 'em to her mother and came back and said—she walked straight up to me—she said, you have got to sell those. She said the Buckeyes were really good—but the infused ones were awesome. And after that it kind of took off. Tamika was more into my business at that time than I was, but she took my —she was, every time we worked at the restaurant, she would make me make more Buckeyes and she would give them as like little party gifts when they were done with their dinner. Like you do with a mint, but she would give one of my Buckeyes. And then they were like, where did this come from? When she gave one to Eugene Smith, that is director of athletics for Ohio State. And he had one and he put that up for trademark and licensing with Ohio State. So I was approved, but sad to say at the time, I did not believe in myself. I did not believe that I deserved that success and the recognition that I was getting and it scared me. So I kind of walked away from it. And I was like—I gave up the business. I didn't have the greatest support system at all. So I ended up walking away from it. It wasn't until 2020 that I lost my job as food and beverage manager because of COVID. And I was doing everything DoorDash, InstaCart, GrubHub, you name it—to pay my bills. And I was part of a Facebook group called Columbus jobs. And on, there was an ad from Market Wagon saying they're, looking for drivers their business is booming and it was from Lily and they said you get what called me about the ad. It said that you get paid that day. So I went. I applied, then I became a driver, and then I worked in the warehouse, and then we had the shut-in where you guys were looking for vendors. So I told Lily, Hey, I used to make Buckeyes, you know if you, if anybody during the shutdown is looking for sweets, I could at least make those. So she said, oh it, okay. So I applied, got my license. And then that's when I started as a vendor with Market Wagon. And my first week I sold nine orders. And I sat down with my fiance at the time and I said, Hey, do you mind if I open this up a little bit more be two feet in, or really take the chance in really making this business about who I am and what I do. And he was 100% behind me. And the next product I introduced was infused butters and cream cheese. And my order went from—my orders, went from nine to over 70 in one week. And then it just kept growing from there. And I went from one market to now I'm in five. So, yeah, but that's how I got started with Market Wagon. Nick Carter (Host) (06:56): From laid off from the food service industry to gig work, to pay the bills, to driving at this crazy little company called Market Wagon that delivers local food to making the food, to sell on Market Wagon. And now tell us where your business is today. How would you describe it? Reggie Green (07:20): Today? I would tell you if it was not for Market Wagon the platform that you, your company has put towards mine brings me to tears. If it was not for you exposing my passion and what I do, I don't know where I would be. And that, that is the truth. I—my passion is food. I love food. I can be in—I have been known to be in the kitchen from the time I wake up until the time I go to bed. I even have a TV in my kitchen. And food is what I am, is what I do. I did not, I was not brought up in a family where we would be in the kitchen and cooking together. I actually learned how to cook from being in restaurants. And I was very privileged to work with so many different chefs to where I got that background from them. They taught me to enhance my passion for cooking. But today—so I went in a year, I went from being a driver to Market Wagon to now being, I averaged 90 to a hundred orders in Cleveland alone for Thursdays. And I get so excited when I see reviews about my product. I get so excited when I post a new product and somebody buys it first. And so I cannot express the appreciation I have for your company. And I thank you every day. Nick Carter (Host) (09:10): I'm gonna go ahead and be completely honest, coming into a podcast like this. I should do all my research. I should know everything about my guests and have all have a really good profile in front of me. And I just looked up, you know, about your current company, what you sell, what your menu is and, and your presence on Market Wagon. Until you just told me this story I had no idea that your story began as one of our drivers. And you have been able to build this company, Reggie's Creations on the Market Wagon platform. It blows me away just to hear your story and I'm yeah, I'm speechless. Not a good position to be in when you're supposed to be a podcast host, but I'm speechless. Reggie Green (09:57): No, it's okay. but I, that is from sincere from bottom of my heart, if it was not for Market Wagon, I would not—I do not know where I would be and I thank you for letting me showcase what I'm very passionate about. Nick Carter (Host) (10:13): Well, I thank you for bringing that passion to Market Wagon. Our customers love to know people like you and I can't wait to share this story as far and wide as we can, because this is why people are shopping on Market Wagon. It's because they want to make a difference for Reggie, not for, you know, Jeff Bezos or something like that. They want, they wanna know where their dollars are going. And this is a clear story that when you are buying—and it's more than Buckeyes now, we'll talk about that—but when you're buying food from local artisans and chefs like you, this is just a perfect story as to why this matters. Let's talk about what you make. You mentioned the chefs that believed in you tell me a little bit, you were working at a restaurant. You've been in kitchens for a long time. You've been in the restaurant industry. What, 20 years? How, how long have you been a chef? Reggie Green (11:09): I've been in a restaurant since I was 16 years old. It is going to be 36 years that I've been in restaurants. Nick Carter (Host) (11:19): Careful. Some of, some of our listeners have the math ability to, to age you right now. Reggie Green (11:24): Oh, I don't mind telling my age? I actually tell people that I'm older than what I am. Nick Carter (Host) (11:28): 36 years in the restaurant industry, but you mentioned that you weren't comfortable with the success early on that people had for your Buckeyes. You, you just didn't have that confidence. What got you over the edge? What, what helped you to form this company and then go forward and put your products out there and let people try 'em? Reggie Green (11:47): I think what happened is that when COVID hit 2020, I worked for so many different companies, one for over a decade. And when I had lost my position as food and beverage manager, I didn't have anything, Nick, nothing. I didn't have a 401k. I didn't have paid leave. I didn't have medical/dental. I didn't even have life insurance because my company did not provide it. All they provided me with was a lot of responsibility and ability for my talents to make that company money. And when I lost my job, I got mad. It was like, you know what? I've been, I dedicated pretty much three-fourths of my life into a food industry that I love, that I have a great passion for. And when that opportunity came as a vendor and I, when I thought about it, I'm like, what are the odds that one day I'm just looking on a Facebook page that is for a job for Market Wagon, and then less than a month that I'm there, you're looking for vendors because they can't handle the volume that's coming in. And I am able to get a hold of this opportunity. So when that happened, what clicked in me is that this is my time. This is my time to showcase what I do. I'm very, I was always very good at presenting and making and creating for so many other people that I felt at the end that I wasn't appreciated, and I wasn't valued. And that's what clicked. That was what was different from 2012 to now. And I'm not gonna stop. I'm gonna keep doing what I do, because this is my time. And I know this is my time to get what I have a passion for. That I deserve it now. And I have the support unit of my husband that I did not have that before. No, I'm, I'm gonna keep going. And I'm, I'm just getting started. Nick Carter (Host) (14:14): You do deserve it now, and you deserved it then, but now, you know, you deserve it now. And I'm just so proud of you. It takes, don't sell yourself short because when you were in that situation unexpectedly without a job—opportunity, is there for people who are moving, right, who are doing things. And you were looking around for every job you were looking for every opportunity. That's the reason why the opportunity presented itself before you, because you were looking and you found just the ability to come and drive for us. But as soon as the call went out and you're right, there's more demand for local food than we have supply. We're always looking for more vendors. There's so much opportunity for people who do just what you do, there's so much opportunity, but what you did was you said, okay, if there's an opportunity to sell food here, I'm gonna go do it and kudos to you. I'm just, I'm blown away by this story, Reggie, and thank you so much for sharing it. And it's not just you—you were a vendor in our Columbus, Ohio market to start with. Now. Customers can find you in a lot of the other Ohio markets, but tell me about the community that existed even within that market. Because you source fresh ingredients, right? You're not only selling food that you're producing locally, but are you building partnerships with the farmers and the food producers that are a part of that local community there? Reggie Green (15:31): Yes, I actually, when they are in season and even off-season, I go to a farm called Lynd Farm in Pataskala [Ohio], oddly enough that I was partnered with them—when I was a food and beverage manager, the restaurant that I worked at was in Pataskala and I went and met the family. They were our local farmers there. They grew their own pears, apples, you name it, they had it. And what was very important to me is that we locally sourced from farmers in the area to say, this is locally made and produced. I believe in having a very strong relationship with farmers and local people because, you know, you get to know who they are and where the product comes from and how it's made. And I just think people have—bring their passion into it as well. I also have—the very first, maybe month that I was with Market Wagon—I am a huge person that believes in collaboration and partnership. So one person, one vendor that I got to know a little bit more about was Dirty Girl Coffee. I did not know that it was all female and woman-owned coffee growers. They grow their own beans. They have their own shop. And I reached out to them and said, Hey, listen, I tried/bought one of your coffees—is the Columbian blend. I wanna make cookies with it. And I said, is it okay if I use your picture, your coffee actually in my picture for my Down & Dirty cookies, because I told them that I wanted to think of a name that celebrated them and who they are. And so I read up on Dirty Girl Coffee and I found out that they're from Athens [Ohio] that's all females and they, their logo is getting dirty, getting your hands down and dirty. I'm like, oh man, down and dirty coffee cookies is perfect. So I came up with that. That was my first collaboration, but I also collaborate with a company from Cincinnati who makes over 200 different types of teas. I do a pound cake in a bread pudding of the month with them that is made with one of their teas. But I also am a partner with another vendor is Witt Farms. They have been providing me with bones so I can start using that to make different prepared meals like soups. I actually use one of their bones and made a broth with it to make the pork enchiladas that I just introduced. So having that partnership to me, the bigger we are as a family, the more we're going to grow, especially if I can say, Hey, this was made from somebody else you just buy from as well. So I believe in highlighting all of us highlighting each other. So me getting locally farmed produce stuff from farmers and other artisans is extremely important to me. Nick Carter (Host) (18:44): Well, you're, you are a leader. You're leading because of your creations and your creativity, which customers love, they love your recipes. They love what you're inventing. It brings a delight to their tables. And so they're gonna respond to that with buying more of your stuff, you could probably save a buck. You could probably go buy some cheaper ingredients, some industrial-scale agriculture foods at large wholesalers and make a little bit more profit. But what I love about the story, Reggie, what you just told me is that you take that success that has, that you've been blessed with through Market Wagon and now you're spreading it out. You're, you're taking that and you're going to other local farmers, other local producers, and making sure that it has an impact even beyond you. And thank you for your commitment to the local food community because it's much needed, and leaders like you are vital to this success of everybody. Now, so we've touched a little bit on the menu. So we started off with Buckeyes and you were bold enough to tinker with an age old recipe. I mean, I don't Buckeyes are kind of a, a tried and true—You've got your peanut butter core and chocolate outside, and you took that and expanded it, but from candy or, you know, a sugary treat to pork [enchiladas] how do you find the time to come up with new recipes and decide, you know, how to put out there more stuff into the marketplace? Reggie Green (20:15): Well in the beginning, Nick, it actually had to do with my license. when I very first got started. I was only allowed to do confections. I was only allowed to do candy, cookies, cakes. And I am not gonna sit here and even begin to try to tell you that I enjoy baking. I do not. I am not a baker. I am a, I am a cook. I am a cook. And only because baking is so unforgiving, it's like if you accidentally mix baking soda instead of baking powder, you have a huge mess. And with cooking, you have so much more freedom. So what I had to do is retrain myself when I only in the begin, when I can only, they said, no, no, no, Reggie, you can only do this because your license only allows you to do this. Reggie Green (21:12): And I'm like, okay, so I can only make this, this and this. So I'm like, okay, where, when can I go to this next step? And they said, now you have to get your home bakery license. Now you can make cheesecakes and you can do bread puddings and you do all this other stuff. And actually a funny story is that I got in trouble one time with the Department of Agriculture, because I thought making baked goods—as long as it's in a pie shell, I can do anything with it as long as it's in a pie shell. And so the first thing that I made is—I said, I wanna make something savory. So I made a Galette, which is—I make my own pie dough , but I add sauteed spinach, artichoke hearts. I caramelized my own onions and I put it into this pie shell. Reggie Green (22:05): Well, the Department of Agriculture saw it on Market Wagon and they came to visit me and they said, Reggie, you can't make that. And I was like, why? It's in a pie shell. They said, cause your home bakery license, won't let you do that. Fine! So what can I, what do I need in order to be able to make it? So they said you have to be in a commercial kitchen. So once I went to a commercial kitchen, now I'm in a commissary and they, I said, so what can I do? They said, you can do whatever you want. And I said, fine. So that's when I started [to] open up the flood gates. I said, so since I'm allowed to do everything, I am going to start doing everything. I am going to do what I love and that's cook and I'm gonna start introducing meals, side dishes, you name it, I'm going to really show what my what creations mean. So I started to a side and I did test the waters. Because I know in the beginning, people probably just know me as doing sweets. So the first thing I did was introduce a side dish and that was mac and cheese. And I did mac and cheese—I did truffle mac and cheese and I did mac and cheese with bacon. And then I see how those waters tested and those, those exploded. I sold so many. So then I introduced broccoli au gratin and then a real, a recipe that I created about five years ago was potatoes au Guinness. And that is when I make a scalloped potato, but it's like potatoes au gratin, but I use—I make a Guinness cheese. So I just let my imagination go as far—it was in stages. So if you saw me in the beginning, I only did sweets. That's only because my license, well only let me do that. But now that my license is like, you can do whatever you want. I'm taking that full advantage. Nick Carter (Host) (24:10): Believe me, I know the, the difficulties of regulation, the rules kind of constrain what you can do. It's amazing that you, you understood the restrictions, right? And the, and just work for them, the limitations to get going and off the ground. But just pressed it ahead and congrats to you. So what's the favorite thing that you make now? What, what do you, if you had a your pick ticket, which is what for our listeners, that's what tells Reggie what she needs to make, what people have ordered each week. If you look at your pick ticket, what's the most exciting thing for you to see? Oh, good. I get to go make this. What do you like? Reggie Green (24:42): The one thing I really do like to make is my bread pudding. I really like making that because it is so many different possibilities that you can get with that. When I, actually had where I would—I emailed all my followers and I told them let's have a little contest. I discovered a place called Church Hill Fine Teas from—through the farmer's market. I did my first farmer's market last year in May. And when I was there, the coffee shop that had asked me to be a part of it, they sold Churchill Teas. Well, I didn't know who that was. And I found out that they were out of Cincinnati. That is actually 20 minutes away from the hub. So I went to visit them and they had over 200 different teas—of teas I've never even known that you can make a flavor with that. I mean, they even have a tea called a Findlay Market, that's a bloody mary. And I was like, oh no, we're we gotta, I said, I have to take full advantage and make some bread puttings out of these. So every month I told my followers, if you come up with suggestions of, if you go on churchillsteas.com and you look to see what kind of teas they have, you suggest one that you think will make a, a really delicious, unique bread pudding. If I like that suggestion for the month, I will make the bread pudding. I'll let you name it and I'll give you a $20 discount code for—and then you don't have to buy for me—I said, you can buy from anybody and I'll give you a bread pudding, so you can try your own creation. And that is so much fun for me to make, because I get really interesting—I got one lady that suggested the white wedding and said, you should call it the rebel yell. And it was, it's so many suggestions coming in. And I think the reason why I really love making a bread, one is fun to make, to see all the different things that could come together. Like this month is carrot cake bread pudding. And I make a cream cheese caramel sauce with it, but to see somebody get to actually name it and come up with a name for it. And there I, and the reason why the bread pudding is so much is my favorite is because that's the one I feel the most connected to customers with. Because they're involved in it and they get so excited. Like, did I win? Did I win? And I'm like not this month, but next month, you know, you never know. I said, keep the suggestions coming. So hands down, that's my favorite one to make. Nick Carter (Host) (27:39): That's genius. I, I just I'm blown away. So I wanna talk about this for a quick minute because a lot of our customers and, and even some of the vendors on Market Wagon who are listening to this, might not be aware of what you're talking about, where you are able to connect directly with the customers on Market Wagon. They're your customers, Market Wagon is a marketplace where customers are finding you, but you're really leaning into that—you've been able to directly message and chat and engage with the customers that you have on the Market Wagon platform. They're getting back to you, their ideas for recipes. What's that mean to you to be able to have a direct connection to the folks that are eating your food around their table every week? Reggie Green (28:20): There is nothing—there's nothing like it. I get a few—I don't, I hate to say—I don't like calling them followers. That is, I like calling them supporters because without their support, I would not be here. I can make all the greatest food in the world, but if they're not there to support me and buy the products, I don't exist. So for me, I've had conversations with supporters that told me that I introduced—there was one lady that told me that I had made a I used to, I don't make it anymore, but it's I, I do, but only for her, I, I introduced a chocolate silk pie about eight months ago. And it was her—Deborah—It was her mother's favorite and her mother was ill. And she told me that...I'm sorry, I'm trying not to cry. But she told me that her mom, when she got it, started crying because she remembered having that. And it was her favorite pie. So even though I do not have that anymore on the website, I still send it to Debbie and I don't have her pay for that. It's like, you give it to your mother. And they mean the world to me. I appreciate it every day, what they do. You know, I had somebody say, well, what about bad reviews? I'm like, you know what? A bad review is actually a good review because I learned from it. I read to see what they say and I fix it. So, and with that, I would even have somebody—I've had so many supporters reach out to me and say, "Hey. I got this product and it was smashed, or it was broke, or it was something else like that. And if they're local, I'm getting in my car and I'm taking it to them—a new one. It's like, no, did you, what? Your stuff was damaged? I'll be there in like 15 minutes to give you your stuff. Even if it was an hour away, I'm going to take it because I can only imagine the expression on their face that they're looking forward to that tote and all the little goodies inside of it. And to open it up and see it smashed, it must have been like, oh man, that's heartbreaking. So if I can fix it by getting in my car and taking a new one, so be it. Because like I said, without you introducing Market Wagon, and without them being there to support, not just me, but all the other vendors, is—it, you can't compare that. The fact that I'm able to, I said, and Nick, I actually mentioned it to Jeremy. That I would think it would be so cool—We can't do it now because it cause of COVID—I said, but I always thought that it would be really cool if we had a "Meet The Vendor" event, to where if we had it to where it was a Columbus, you and it could be during the summer one time during the summer to where we are there, and they're able to buy the product with us face to face. And I'm able to meet my—Debbie and I'm able to meet Amber and I'm able to meet them face to face. I think that will be such a cool event to make it more of a community of Market Wagon. But I, the, the fact that I can talk to 'em and, and communicate with them one on one is—I love that. That's like one of the best parts of Market Wagon. Nick Carter (Host) (32:20): Well, and thank you for engaging with it because it's so important, right? The customers love to hear from you as you've already figured out. They wanna know what you're up to. So as we're running outta time here, just as we close, I wanna give you an opportunity to tell our listeners, aside from on Market Wagon.com, where they can look up Reggie's Creations, and they can find you there. And they can, I won't say follow. They can become a supporter of what you do. And I think anybody listening to this podcast is gonna be doing that if they haven't already, because your story is just amazing. And, and you have a magnetic or just an energizing personality. I've just enjoyed every bit of this conversation, but how else can somebody connect with you? Are you on social media? Are you, do you have any brick-and-mortar locations? How else can we get to know you? Reggie Green (33:05): I started Door Dash last Sunday, and we are gonna start a couple Sundays, but anybody that is locally in Columbus, you can find me on Door Dash. Every Sunday we start serving breakfast from 6:30 to 11 a.m. And it is pretty cool because there's some items on there we don't sell on Market Wagon. And we also do local deliveries on Saturday only. And that is—you can order online ReggiesCreations.com. Nick Carter (Host) (33:39): Awesome. Well, Reggie, this has been an absolute delight and I'm so grateful for you to take the time here, but it's also just the time that you spend to engage with customers and to make every single one of them smile. It's amazing and I'm so glad to hear the success that you're having with your kitchen. Reggie Green (33:58): Oh, thank you. I appreciate it, Nick. Thank you again for allowing, for letting me be a part of the podcast. I really appreciate it. Nick Carter (Host) (34:08): My guest today, again, has been Reggie Green, with Reggie's Creations, and you can find her amazing foods on Market Wagon.com. Thanks for listening. Nick Carter (Host) (34:25): Thanks for listening to this episode of More Than A Mile. Be sure to sign up for Market Wagon at MarketWagon.com or after downloading the Market Wagon app for iOS or Android. Follow us @MarketWagon on Instagram, Twitter, Pinterest, and Facebook for stories, recipes, special announcements, news, and just digital handshakes from our friendly farming community. If you enjoyed More Than A Mile, please rate the podcast and write a review on iTunes, CastBox, Pod Chaser or wherever you listen to your favorite podcasts. Thank you for continuing to support local food.

It's the Best of The Cincy Shirts Podcast 2021, Part 2. Hear clips from our friends at the VOA Museum, Findlay Market, the Warbird Museum, Kings Island, Plaid Room Records, and more. It's just a small sampling of the great conversations we have on the pod. Get social with us: Facebook: Cincy Shirts Official Facebook Page Twitter: Cincy Shirts Official Twitter Page Instagram: @CincyShirts Snapchat: @CincyShirts The Cincy Shirts Podcast theme is “Cincinnati” by Big Nothing who are actually from Philadelphia. 

Findlay Market is Ohio's oldest continuously operated public market, and it's seen lots of changes since it started operating in 1855. Tied up in that rich history is the story of surrounding Over-the-Rhine and the Queen City at large.

Joe Hansbauer is the President and  CEO  of the Corporation for Findlay Market, and he joins us to discuss the history of the market, the changes and challenges it has seen over the years, the Opening Day Parade, the exciting things going on today. Be sure to listen for the special promo code for 20% off near the end of the episode.  Listen here below, or find it in iTunes, Stitcher, Podbean, TuneIn, and Spotify--- really anywhere you get your podcasts. Be sure to download and subscribe today, so you don't miss an episode! Get social with us: Facebook: Cincy Shirts Official Facebook Page Twitter: Cincy Shirts Official Twitter Page Instagram: @CincyShirts Snapchat: @CincyShirts The Cincy Shirts Podcast theme is “Cincinnati” by Big Nothing who are actually from Philadelphia. 

Findlay Market CEO Joe Hansbauer highlights the improvements made to the market over the last 20 years on The Enquirer's "That's So Cincinnati" podcast this week.  The market house was re-done and is bustling. The nearly 18 storefronts along Elder Street, are nearly full. There is Findlay Kitchen, a non-profit food business incubator, where 60 businesses are operating and now, Findlay Launch, which mentors business owners. Hansbauer, who has been at the helm for nearly 10 years, says there's nothing he would rather be doing than than figuring out ways to highlight what he describes as a "jewel and gem that I think many, many other cities would love to have." His work has helped draw 1.2 million visitors each year to Findlay Market, up from 600,000 annually when he took over in 2013. Said Hansbauer: "It's built on authenticity. It's built on history. And in a lot of those things are not something you can recreate. There's not a week or a month that goes by that I don't hear from other communities and other public markets or communities that are looking to build a new public market. Louisville opened one two years ago. Lexington is looking to do that. We've had conversations with Reading Terminal Market n Philadelphia and Washington, D.C."

It's the pilot episode! Meet Brandon and Linsey We talk about a good weekend hanging out at Findlay Market and CVG We checked out the new FCC Stadium Deep dive topic: How did Cincinnati get its name? Brandon messes up a bunch of facts about Cincinnatus It's Asian Food Week! The primary is Tuesday, so go vote

Three urban hikers embark on a 61-mile odyssey through Appalachian wilderness and document their journey in an upcoming film Why We Walk . The group originally formed in 2015 and began walking the streets of Cincinnati from Findlay Market to Northside, Walnut Hills and across the bridge to Covington. Their backgrounds are disparate, growing up in Ethiopia, the Congo and Cincinnati's Winton Terrace, but they found a common bond in the simple pleasure of walking.

It's the offseason, and Reds President Phil Castellini has some time to reflect. In a candid, hourlong discussion on The Enquirer's That's So Cincinnati podcast, Castellini covered a wide range of topics, including:  • His strong bond with his father, Reds owner Bob Castellini, and their passion for Cincinnati sports • Lessons from working for his father's companies since he was a teenager, when he started as a laborer in the produce distribution and warehouse businesses • Thom Brennaman's future, and why Phil Castellini believes the broadcaster will be back in the TV booth someday • The pandemic's likely impact on Opening Day 2021 Here are some snippets from Phil Castellini's interview: Father-son bonding  Growing up in Glendale ... late grade school into high school. We had season tickets to the Reds and Bengals and at the time, we were also involved (as part-owners) in the Cincinnati Stingers, the hockey team. We went to every Stinger home game. I got to go to the two Bengals Super Bowls. I went to the ice bowl, you know that famous deep-chill freezer playoff game against the Chargers. A lot of going to games with dad, especially on the football front. We had a special connection through all of our sports teams. 'Work as hard as he did' Before I had a driver's license, I rode a moped from Glendale to Lockland to cut cabbage at our salad processing plant. And when I was old enough to drive, I would drive downtown to work on the docks of the produce company. At this time of year, I would be doing Christmas trees from October to December. All the way through college, I worked for the family businesses.  Dad worked seven days a week, 12 hours a day. The only thing that you thought about if you were Bob Castellini's family is you were going to work as hard as he did.  If you're raised in the executive office and you always live in the executive office and you never went down to the production floor, you have a hard time relating to that whole spectrum. That is the biggest benefit of working in and up through any company, whether it's a family company or not. That perspective is really important later in one's career if you continue to manage people and processes. Buying the Reds in 2006 Dad sees an article in the paper that the final three bidders on the team, none of the groups are from Cincinnati. He's like, "Wait a second. We can't have somebody buy the Reds that's not from Cincinnati." If you remember back in '05, there's still talk of you can pick up a team and move them somewhere. That's certainly something we never wanted to see happen. He gets a hold of Tom and Joe Williams and says, "Hey guys, what do you think about putting in a bid for the team?" He saw Mr. (Carl) Lindner at a game that August and said, "What would you think if we threw our hat in the ring quickly?" He said, "That's great, but the final bids are due in the next two weeks and everybody else has been doing their homework since March." So we asked for a two-week extension, which was granted. We wound up doing all the research and getting a handshake to buy the team in 30 days. It was a pretty wild ride. Watching a Reds game with his dad Sometimes by the third inning, you don't want to be anywhere near dad depending on how the game's going. Every pitch, every out, every at-bat, it is an emotional roller coaster. You could not have anybody more dialed in than he is. We keep trying to tell him, 'It's a long season, relax.' But that's just the way he is in life and business. That's his DNA. I don't think it's that great for his health, but that's the way the guy is wired. It's a great passion. Thom Brennaman's future Brennaman last month resigned from Reds' TV play-by-play job (https://www.cincinnati.com/story/sports/mlb/reds/2020/09/25/thom-brennaman-resigns-job-cincinnati-reds-fox-sports-ohio/3534009001/) following a suspension for using a homophobic slur on air. He's as good as anybody in the business, in my opinion. It was just an all around tragic situation. It's something that shouldn't be thought, much less said out loud. Thom knows that. We all know that. In today's day and age, there's a zero tolerance approach to that. That's just not something you have associated with your organization. He knew exactly what the organization had to do and why. We were at the end of a contract year. That's when he came to us and said, "I think I need to move on and repair my own damage done." He's done a ton of that and is making a lot of great relationships. He's certainly had an eye-opening, soul-searching experience of his own. You will see Thom back in a broadcast booth. Likely not (with the Reds). I just mean as a broadcaster because the guy can do any sport. He's got that kind of talent. I think it'll do him well to have some time off. But yeah, I absolutely expect that we will all see Thom somewhere again as a broadcaster of live sports.  The Brennamans have been such an amazing part of the Reds history. We'll be inducting his dad (Marty) into the Reds Hall of Fame next year. You'll definitely see Thom be a part of that ceremony. Hoping for some fans at Opening Day This thing's going to go on well into '21. I think we all understand it's just a reality. We're going to re-submit (to the state) at maybe closer to 30 percent (stadium capacity), which would be about 13,000 or 14,000. What I would prefer is turn off the protocols. We the operators are going to have to show you a COVID-safe park. Even without the protocols, these buildings are going to empty themselves by fan interest. The average age of my fan is 56 years old. Even if I had no regulations, I'm going to have a change in my consumption just by the nature of people's comfort level of going out to large venues with a lot people. As a society, certainly from a business environment, we have to learn to live with COVID – not hide from it. I don't have enough reasons to be optimistic about a 50% capacity by Opening Day. I think maybe by the All-Star break, it seems more reasonable. Opening Day parade a 'huge wild card' Are you better off punting on an event and waiting to bring it back the way everybody's used to consuming it rather than bringing it back in this candy-coated, super-weird COVID way that it's just going to be kind of a letdown? I will tell you the answer to that question that we asked ourselves starting with RedsFest was, I'd rather wait and do it the way we know how to do it and the way the fans like to consume it than to have everybody walking around in bubble suits. I'm not sure where the Findlay Market folks will be feeling by then, but I think it's a huge wild card at this point.

Richard Skinner helps get us ready for baseball season; there may be no parade but there is still plenty to do tomorrow at Findlay Market; Reds Second Baseman, Mike Moustakas checks in

July 22, 1985. Nolensville, Tennessee. After failing to pick up his wife from the bus station, 79-year old George Owens and his car are discovered to be missing from his home. One week later, George's abandoned vehicle is found on a hilltop in a rural wooded area over 100 miles away and piles of kindling are found outside and in the back seat. Eyewitnesses report having seen George in the area looking disoriented, leading to speculation that he wandered off into the woods, but an extensive search effort is unable find to him. June 5, 1998. Cincinnati, Ohio. Gary Adams contacts the police and reports that his 98-year old father, Walter Munson, has gone missing during a shopping trip at Findlay Market, but almost none of the other witnesses from the market remember seeing Walter there that day. Even though Gary claims that his father has lived with him for the past 20 years, the official paper trail for Walter seems to end in 1980 and virtually no one else can recall having seen him since then. Investigators soon uncover evidence that Gary was committing fraud by cashing his father's Social Security checks and while he serves time in prison for that crime, no trace of Walter is ever found. On this week's episode of “The Trail Went Cold', we will be chronicling a pair of unsolved missing persons cases involving elderly victims. If you have information about the disappearance of George Owens, please contact the Perry County Sheriffs Department at (931) 589-8803. If you have any information about the disappearance of Walter Dunson, please contact the Cincinnati Police Department at (513) 352-3542. Additional Reading: https://unsolvedmysteries.fandom.com/wiki/George_Owens http://charleyproject.org/case/george-owens https://www.newspapers.com/image/112397889/ https://www.newspapers.com/image/113113271/ http://charleyproject.org/case/walter-dunson https://cite.case.law/f-appx/39/52/ https://www.newspapers.com/image/102278366/ https://www.newspapers.com/image/102256146/ https://www.newspapers.com/image/102402055/ https://www.newspapers.com/image/98734213/ “The Trail Went Cold” is on Patreon! Visit www.patreon.com/thetrailwentcold to become a patron and gain access to our exclusive bonus content. “The Trail Went Cold” is now doing a weekly livestream show on GetVokl every Thursday from 7:00-8:00 PM ET as part of their “True Crime Thursday” line-up. For more information, please visit their website. The Trail Went Cold is produced and edited by Magill Foote. All music is composed by Vince Nitro.

July 22, 1985. Nolensville, Tennessee. After failing to pick up his wife from the bus station, 79-year old George Owens and his car are discovered to be missing from his home. One week later, George’s abandoned vehicle is found on a hilltop in a rural wooded area over 100 miles away and piles of kindling are found outside and in the back seat. Eyewitnesses report having seen George in the area looking disoriented, leading to speculation that he wandered off into the woods, but an extensive search effort is unable find to him.June 5, 1998. Cincinnati, Ohio. Gary Adams contacts the police and reports that his 98-year old father, Walter Munson, has gone missing during a shopping trip at Findlay Market, but almost none of the other witnesses from the market remember seeing Walter there that day. Even though Gary claims that his father has lived with him for the past 20 years, the official paper trail for Walter seems to end in 1980 and virtually no one else can recall having seen him since then. Investigators soon uncover evidence that Gary was committing fraud by cashing his father’s Social Security checks and while he serves time in prison for that crime, no trace of Walter is ever found.On this week’s episode of “The Trail Went Cold’, we will be chronicling a pair of unsolved missing persons cases involving elderly victims. Special thanks to listener Laura Ayers for narrating the opening of this episode. Additional Reading: https://unsolvedmysteries.fandom.com/wiki/George_Owens http://charleyproject.org/case/george-owens https://www.newspapers.com/image/112397889/ https://www.newspapers.com/image/113113271/ http://charleyproject.org/case/walter-dunson https://cite.case.law/f-appx/39/52/ https://www.newspapers.com/image/102278366/ https://www.newspapers.com/image/102256146/ https://www.newspapers.com/image/102402055/ https://www.newspapers.com/image/98734213/ “The Trail Went Cold” is on Patreon! Visit www.patreon.com/thetrailwentcold to become a patron and gain access to our exclusive bonus content. “The Trail Went Cold” is now doing a weekly livestream show on GetVokl every Thursday from 7:00-8:00 PM ET as part of their “True Crime Thursday” line-up. For more information, please visit their website. Click here to subscribe to the podcast on iTunes. Click here to listen to the podcast on Stitcher. Click here to subscribe to the podcast on Google Play Music. The Trail Went Cold is produced and edited by Magill Foote. All music is composed by Vince Nitro.

Welcome to This Week In Cincinnati Episode 50 for the week of June 8th, 2020! The podcast dedicated to bringing you the news of the Queen City without all of the depressing parts. This week we're discussing the top 5 Cincy businesses according to a massive survey, how one Findlay Market startup has made it big, and how the peaceful protests downtown are striving for change.Make sure to follow us at our social networks!Twitter: @ThisWeekInCincyInstagram: @ThisWeekInCincyFacebook: This Week In CincinnatiAlso make sure to subscribe to our podcast feed on your favorite podcast platform including Apple, Google, and Spotify!Want to be a Podcast Sponsor? Send us an email thisweekincincinnati@gmail.com and we will feature you in the podcast!This Week in Cincinnati is hosted by Brett Keppler and Alysa Ortega, edited and produced by Ryan Taulbee, and brought to you by Treo RealtorsSTORIES:Zoos and Museums Finally Opening UpTop 10 Companies to Work For in Cincinnati (list here)Thousands Protest Peacefully in Fountain SquareCincinnati Metro Refused To Transport Arrested ProtestorsMLS is Coming BackBengals Great Passes AwayCocaine NuggetsFindlay Market Startup Hits Milestone

Cincinnati chef and restaurateur Jose Salazar chuckles about a conversation he had with his wife in early March.   "Everything was just starting to click," Jose Salazar said about his three restaurants, the most popular being Salazar in Over-the-Rhine. "My wife about two weeks before the shutdown said, 'I feel great. I feel like for the first time in years I'm not worried whether I'm going to make payroll next week.' " Some 10 weeks later, Jose Salazar is fighting to stay in business. He talks in-depth about the challenges of reopening Salazar, Goose & Elder at Findlay Market and Mita's in Downtown on The Enquirer's That's So Cincinnati podcast. Salazar also worries about his peers as the restaurant industry tries to recover from the two-month pandemic shutdown. He has been part of Over-the-Rhine's renaissance in the past decade, and he worries what this pandemic will do to all the small businesses who've gone all in on the neighborhood.  "God, if all these restaurants don't survive, what's it going to look like again? It'd be hard to imagine it going back to a bunch of boarded up storefronts again. But I don't know. It's kind of scary. It's kind of scary to think that a good portion of our retail and restaurants might not survive all of this."  Will Salazar's restaurants make it? And what does he think about Gov. Mike DeWine's decisions to shutdown restaurants for two months? Find out on this week's That's So Cincinnati episode. Click the Audioboom link at the top to listen for free. Or listen to the episode for free on Apple Podcasts, Spotify, iHeart Radio and other listening platforms.  Salazar's interview begins at the 13:40 mark in the episode.

The first episode of a five part series about Cincinnati's heavyweight champion, Ezzard Charles. This show tracks Charles' rise from his humble beginnings in Georgia to a top light-heavyweight contender. Travel back in time to a very different Findlay Market, a Battle Royale in Lawrenceville, and Ezzard Charles' very first boxing match.   Total Fighter features interviews with Buddy LaRosa, founder of LaRosa's Pizza, William Dettloff, author of "Ezzard Charles: A Boxing Life," and Kevin Grace, author of "Cincinnati Boxing", and more.   For complete music and sound effect attributions go to https://totalfighter.blubrry.net/.

Jeffrey Harris is the Chef / Owner of Category5 in Findlay Market in Cincinnati, Ohio. We chat about working in his mother, Chef Wanda’s kitchen and getting to cook for his grandmother and the pride and tough love from both. Chef Harris is so proud of his New Orleans roots and gives us a lot to be hungry about when he preaches about the foundational dishes of his hometown. We also get to talk with Aaron Boehm, one of his #UnsungHospitalityHeroes, and the other half of team NOLA. Website: /black-owned-eateries-increasing-in-cincinnati Where are you from originally? New Orleans, Louisiana First job in the industry? Garfield's Restaurant and Pub in 1995 at age 14 Proudest moment of your career? Starting my own business Two things most people don't know about you? I am quiet most of the time and I love fast cars Food and/or drinks staples in your house? Delaware Punch/Patton hot beef patties Words to live by? Find a job you love and never work another day in your life Born and raised in New Orleans I come from a cooking family background. My mom and grandmother both still are doing it today. I always had a passion for cooking and worked in the food industry as a teen and once I started at Emeril's in New Orleans it took off I left there as sous chef then Katrina came and brought me to the Midwest.

Davon and Brittany talk about Brittany's birthday! For the birthday they took a group trip to Cincinnati. The trip brought on a flood of perspective, understanding, and emotions. Through their journey they experience beautiful views and wonderful Findlay Market. Listen in and check it out.

Jose Salazar is the chef / owner of three Cincinnati, OH restaurants, Salazar, Mita’s and Goose & Elder. First job in the industry? Bartender, 8 1/2 restaurant Proudest moment(s) of your career? Opening my first restaurant (Salazar) Food and/or drinks staples in your house? Coffee, milk, lemon lime soda, red wine Two things most people don't know about you? I used to be a graffiti artist. I have a longing desire to take a full summer crisscrossing the country in a crappy (yet reliable) winnebego with my wife and son. Words to live by? "To improve is to change; to be perfect is to change often" - Winston Churchill Website - SalazarCinicnnati Facebook - /SalazarCincinnati Instagram - @chefjosesalazar @salazarcincy @mitascincy @gooseandelder Chef Jose Salazar was born in Colombia South America and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatella Arpia’s Bellini restaurant. Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in to the culinary program at the New York Restaurant School. Upon graduating in 2001 he landed an internship with famed Chef Jean George Vongerichten at his name sake restaurant; Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be a hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, and “everything Salmon”. This little forty five seater, is often considered among the best that Cincinnati has to offer. In 2015 Jose and Ann opened Mita’s, a 135 seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal, but laid back design. Mita’s has set it’s self apart with wonderful food, service and ambiance. Jose and Mita’s have received many local and national accolades, most notably nominations from the James Beard Foundation in 2016, 17,18 and 19’ for best Chef, Great Lakes. Jose and Ann are currently in the building stages of their third restaurant and bar called Goose & Elder located near the famous and historic Findlay Market in Cincinnati.

When your in Cincinnati be sure and visit the Findlay Market!

My guest today is an old friend who I am so proud of and honored to know. He’s a former, successful financial advisor who left his corporate job to pursue his passion in health and wellness- by making smoothies. For the last four years, you’ve definitely seen him around town on a massive, smoothie making bike but now he’s just opened a storefront in Findlay Market where you can get, of course delicious, natural smoothies, but also nitro coffee, frosted lemonades, and fresh squeezed juice. The food and drink are great but he’s got a business mission bigger than himself, please welcome Mike Kroeger of BanaSun Smoothie Bar!

Welcome to This Week In Cincinnati Episode 7 for the Week of July 8th! The podcast dedicated to bringing you the news of the Queen City without all of the depressing parts. This week we’ll be covering how cost effective Cincinnati is, one of the most expensive houses in the city, Rose Lavelle breaking the internet, and much much more!Make sure to follow us at our social networks!Twitter: @ThisWeekInCincyInstagram: @ThisWeekInCincyFacebook: This Week In CincinnatiAlso make sure to subscribe to our podcast feed on your favorite podcast platform including Apple, Google, and Spotify!This Week in Cincinnati is hosted by Brett Keppler and Alysa Ortega, edited and produced by Ryan Taulbee, and brought to you by Treo RealtorsSTORIESCincinnati Has Lowest Cost of LivingCincinnati top 10 city for Millennial Home BuyersHave $1.8M for a new house?CVG Looking to Break Record of TravellersFederal Courts Decide against drawing new Congressional MapsCincinnati ranked 7th best city for recreationOTR’s Findlay Market top 10 Food Market in the WorldReds celebrated their 150th AnniversaryDonut Boy delivers donuts to Tri-State police

It's more politics + fun stuff this week on That's So Cincinnati. Kentucky Speedway spokeswoman Ashley Brennaman Shirley joins us to talk about the NASCAR track celebrating its 20th racing season with next week's Quaker State 400. She explains the excitement surrounding race weekend; appealing to millennials; and pickup truck hot tubs. And if the name Brennaman sounds familiar, yes, Ashley is youngest of Hall of Fame broadcaster Marty Brennaman's three children. Ashley shows us another side of the Reds' radio man, who is set to retire after this season.  In the opening segment, TSC co-hosts Sharon Coolidge and Jason Williams take a closer look at the 2020 race for Ohio's 1st Congressional District. Believe it or not, it's already heating up.  Plus, Findlay Market is the subject of our That's So Cincinnati Moment of the Week and Jason finally gets a hobby.

-Huge Cincinnati Concert Announcement -Chris Pratt got married! -Why you shouldn't set your clock ahead? -Why does the Queen wear bright colors? -Sports! -What did Tim say at Orange Theory today that made Toria LOL

Today on the podcast I feature an interview with Jordan Hamons. Jordan is the owner of Tablespoon Cooking Co. at the historic Findlay Market in Cincinnati, OH. Tablespoon Cooking Co. teaches home cooks how to cook good food through hands-on classes and private events.  Jordan is a cookbook collector and has been reading and using cookbooks since a very young age. In this episode, we talk about Jordan’s introduction to cookbooks with her father’s travel to New Orleans, how cookbooks were used at her various jobs, and about her monthly cookbook club at Tablespoon Cooking Co. In her spare time Jordan loves to travel –and if not by plane, by cookbook,  learning international cooking techniques and sampling food from around the globe. Things We Mention In This Episode: Tablespoon Cooking Co. The Hungry Traveler  - Jordan’s travel blog Tablespoon’s April Cookbook Club Selection - I Am a Filipino Follow Jordan on Instagram Follow Tablespoon Cooking Co. on Instagram David Lebovitz My Paris Kitchen Julia Child Mastering the Art of French Cooking Rosewater and Orange Blossoms Maureen Abood Season: Big Flavors, Beautiful Food Nik Sharma Edna Lewis Taste of Country Cooking Marcella Hazen Essentials of Classic Italian Cooking Join the waitlist for the next opening of the Cookbook Writers Academy Download checklist “Are You Ready to Write a Cookbook” Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

-Is Lady Gaga pregnant? -Habits of people who age gracefully -Something is happening in Batesville for the first time EVER! -Changes to Findlay Market

  Central city markets have existed for hundreds of years to connect farmers and consumers--a rich tradition that continues to this day in some cities with the addition of new looks and new services to meet the changing needs of modern cities.  Findlay Market in the Over the Rhine neighborhood in downtown Cincinnati has been in continuous operation since the early 1800's and even stayed open throughout the Civil War although the battle lines between the North and the South were close by.  Today Central Markets like Findlay have added a range of new services to provide  for the needs of a diverse community. Under one roof with seasonal fresh market outdoors and surrounded by artisan and food vendors the old market is the center of new activities -- from Kitchen incubator to healthy food prescriptions.  Andrew Pytlik, the Findlay Market District Manager, joins our table to share the story of a perpetual marketplace that is vital, relevant and progressive--bringing everyone together for a healthy local food system. www.findlaymarket.org

-Root on a Cincinnatian on tonight's TopChef! -Bacon in a vending machine? -Using "pet names" is good for your health -An update on the baby born yesterday on I-75 -Want to vote on what roads get repaired in your town? -Maverick Chocolate is expanding!

-Is Lady Gaga doing Wicked? -John Mayer and Halsey? -Attention Cincinnati Polish folks - we have AMAZING news! -Restaurant news -Interesting facts about kids born in November -See Bill & Ted's Bogus Journey on the big screen again -Toys R Us is back....sort of.

On this week's episode, Chad Dotson had a great conversation with author John Erardi about his latest book, "Tony Perez: From Cuba to Cooperstown." It's a fantastic read, and our conversation was a lot of fun as we dug into Perez' life and career and much more. You can purchase the book at all area bookstores, and online at all the usual outlets. We can't recommend this book more highly. John will be signing the book at Price Hill Chili on June 15 at 5:00 pm, and at Findlay Market on June 16 at 11:00 am. Go see John, pick up a book, and tell him that Redleg Nation says hello. Music for this episode provided by Freekbass. Please subscribe (on iTunes, Stitcher, Google Play, TuneIn Radio), and give us a rating/review over at iTunes and elsewhere. If you like us, tell your friends! Podcast-related questions and comments can be directed to Chad via email (chaddotson@redlegnation.com) or on Twitter (@dotsonc).

Jene reads an email from a listener asking for another performance from The Jerry Springer Trio.Jene explains how he and his wife were recently at a place called Findlay Market, in Cincinnati, and noticed buskers performing on sidewalks. Why don't we do that some upcoming weekend? Then, Jerry reflects on the legacy of Robert Kennedy, who died 50 years ago. Jerry was heavily influenced by Kennedy. After meeting him at a dinner party, Jerry signed on to work for his presidential campaign. What kind of man was RFK, what was his vision, and what should we remember about him? Musical guest: The Coal Cave Hollow Boyshttps://www.thecoalcavehollowboys.com/ See acast.com/privacy for privacy and opt-out information.

What can you say about Elias Leisring that hasn’t already been said. From Fountain Square to Findlay Market to Riverside Drive and back to Findlay Market, he’s created a BBQ empire here in the Queen City. Not satisfied with smoking out the entire town, Eli has has his fingerprints on a variety of new endeavors […] The post Kitchen Convos Ep. 33: Elias Leisring appeared first on Rachel DesRochers.

Teeny Morris is the owner of Teeny Pies, which she started in 2013 after spending all of 2012 apprenticing at various pie shops across the country. Her adorable pies can be found at Findlay Market on the weekends and at the Northside Farmer’s Market on Wednesday evenings. She’s also well known for her cookbook, Teeny’s […] The post Kitchen Convos Episode 23: Teeny Morris appeared first on Rachel DesRochers.