Jonah Ogles
Translating Trainer: Tomas Vera
It took athletic trainer Tomas Vera 20 years to get from winter ball in Venezuela to the big leagues. Today, the 44-year-old enjoys every minute of working for the Reds—and translating for their Spanish-speaking stars.
The Sleuth and the Forger
Mark Landis is perhaps the most prolific art forger in American history, and his work is now on display in Cincinnati thanks to the detective work of one man.
Anne Thoman
Anne Thoman, better known as Boo, has served around town for more than 25 years. She found her calling with Jean-Robert de Cavel. We asked her what makes a good diner, whether she thinks about tips, and why Boca’s Brussels sprouts are so good.
Man or Beast?
When word spread of the grisly scene that unfolded one rainy night in Zanesville last October, most people assumed the man responsible had to be a monster. But then most people didn’t know Terry Thompson.
Dilly Café
Can I have a bit of that pork shank?” I asked my friend, who had not said a word since the plate hit the table. Without waiting for him to answer, I grabbed my knife and reached over a few glasses. “You won’t need a knife,” he said.
Professional Survivor: Tom Brown III
Few can walk into a forest and live off the land. Tom Brown III is one of them. His Primitive Arts Collective classes reconnect you with the natural world.
Copper Blue
I am not a fan of neighborhood-style restaurants like TGI Friday’s or Ruby Tuesday. Perhaps it’s because I was once mistaken for a woman at the latter (I hope it was the long hair). So when I was assigned to review Copper Blue—a restaurant that shouts neighborhood-style with its slogan A Grub Shack!—I tried to hide my disappointment. Thankfully, Copper Blue exceeded expectations.
Jolly Old Ales
When the weather turns frigid, beer drinkers turn to darker libations like stouts or brown ales. One beer type in particular helps keep the cold at bay: winter warmers.
Dave Dixon
Dave Dixon’s home brews have won hundreds of awards and two gold medals from the American Homebrewers Association. We talked to the Kentucky native about why he does it, his worst beer, and what’s on tap at home.
Ham and Roast Beef
I have gone through seasons of improper sandwich making. As a child, I was heavy on the cheese. As a teenager, too much bread. College years, condiments—dear God, the condiments. Today, I can finally make a consistently good sandwich.