Home Authors Posts by Jack Heffron

Jack Heffron


Zip Dip

On the west side, the first sign of spring is not the trill of Robin Red Breast, it’s the glow of neon around the rim of the flat roof at Zip Dip on Harrison Avenue in Bridgetown.

Local Boys on the Lineup

We’ve cheered on Icicle, Podge, Junior, and nearly 150 years of homegrown Reds. But will that long red line continue?

Family Ties

In Cincinnati, as in most places, we like to crow about our famous natives. Except one.

Ribbit, Ribbit

WEBN has always been our sniggering, off-color, can’t-take-you-anywhere radio station. But is the lunatic fringe ready to croak?

Return of the Natives

Andrew Brackman’s gray T-shirt is soaked with sweat. He’s been pitching for half an hour off a green plastic mound at the Gallenstein Athletic Center at Moeller High School, and though outside it’s cold, clouds sagging low in a dreary mid-February sky, in here it’s hot. When Brackman throws, the ball whistles toward the student wearing catcher’s gear and hammers into his mitt with a crack that echoes off the concrete walls.

Hey, Buddy!

When you started in the local pizza business in 1954, there really wasn’t one. What made you think a restaurant would work? I grew up in Fairmount, St. Antonio’s parish. I went to the parish festival where my grandma worked the pizza booth, and I saw people lining up for it. When people are really enjoying what they’re consuming you can see it. I said, I think I might try to be an entrepreneur. I had no capital, no business plan, no marketing plan, but I had good recipes from my grandmother and my aunts. Armed with recipes and a passion to work hard, I went into business. A lot of people told me I was crazy. They said, “Americans will never buy that product.” But I believed in what I saw at the festival. Why do you think it worked? Initially, our business was about teenagers who were coming from high school. You share pizza, so you and I have to agree on what we’re going to order. Teenagers thought that was cool. How has the pizza business changed since then? Product-wise, in the early days, it was very basic in terms of the meats and vegetables applied to the sauce and cheese and crust. Today, the list of ingredients that can be put on pizzas is almost endless. We’re still relatively mainstream. What decision are you glad you made? I always tried to hire and work with people who were smarter than me. I wasn’t threatened by the talents that others could bring to the business. I knew the only way I could have a life is by surrounding myself with people who were more talented and brought more to the table than me. I think I was wise to do that. What decision do you regret? I don’t think like that. Every day is about doing your best. Bring a smile to someone. You make mistakes and you learn from them. There’s nothing I would do differently. I wake up at 81 years of age with just as much passion and enthusiasm as ever. What do you see as your legacy? I enjoy serving people. If I can make a difference in the lives of the people working with me or who enjoy my products, then that’s what I try to do. How is pizza like life? Well, everybody loves pizza. And they eventually come to understand that life is to be treasured. Every precious moment is to be lived and treasured. Pizza is like that—it’s fun and enjoyable. Savor every bit of it.

“Nobody Really Knew What The Hell They Were Doing.”

The early days of television in Cincinnati were filled with programs created by folks who were learning on the job.

The Name Game

Could a battle over neighborhood names threaten the long-time unity of Price Hill?

My Journey to New Delhi

As one business goes up in smoke, another opens, and a neighborhood evolves.

Too Long at the Fair?

Cheviot’s Harvest Home Fair is thriving, even without a harvest to celebrate.