May 2012
Features
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Salvaging Bones
David Hebert was a lot of things: the dreadlocked maker of burritos; a punk rocker; a womanizing, tatted-up former Jesus freak with a kind heart and a wild streak. What he wasn’t was a guy you’d expect to find dead at the end of a police standoff.
Vox Populi
Three singers sound off on their time in Cincinnati’s choirs.
Get Your Gleek On
Our guide to finding a space for your voice.
It’s Not About the Birds
Twelve months, 681 species, and Matt Stenger’s inner journey.
Cincinnati Kid: Ed Stern
Twenty years ago, Ed Stern arrived to quell backstage drama at a struggling Playhouse in the Park. Before he exits, we talk with the general artistic director about what it took to complete the transformation.
Geology is Destiny
Our hills bless us with verdant views and curse us with treacherous mudslides. They divide our communities and unite us in pride of place. Do we risk taking them for granted? Consider the lay of the land.
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Frontlines
Would the city and county be better off if they merged?
Long-time Cincinnatians might picture Louisville as a down-river little brother, a smaller town with a Reds farm team. But its population of 597,000 in the 2010 census actually dwarfs Cincinnati’s 297,000—thanks to the 2003 merger of Louisville and surrounding Jefferson County. The change has allowed Louisville to trumpet itself as a major population center to […]
Theater Captain: Tim Perrino
This summer, the Showboat Majestic celebrates its 90th season. At the helm for the past 22 years, Tim Perrino has worked hard to keep the boat afloat—sometimes quite literally.
Radar
The Address: 26 Vintage Walk
For those who pine for the days of the mega-mansions, fear not; for a limited time only, you can go back.
Columns
Letter from the Editor: May 2012
The steam may not have set in yet, that riverine stickiness that settles like a gargantuan ball of cotton candy on the Ohio Valley each summer. But you know it’s coming.
Dine
G Whiz
Chef Jimmy Gibson puts his passion into his downtown restaurant, JimmyG’s, creating a new kind of steakhouse.