broadway+thresher issue 4

Broadway+ThresherRural Urban Inclusive

Issue 4 FebruaryMarch 2014

the food issueyigit pura is tout sweetsoups for any occassioneat your gardensoundtracks to satiate

The rabbit-hole went straight on like a tunnel for some way then dipped suddenly down so suddenly that Alice had not a moment to think about stopping herself before she found herself falling down a very deep well

Alicersquos Adventures in Wonderland Lewis Carroll

photo by Kurt Lawson | legenerateur4ormatcom

4Broadway+Thresherfood2014

j o u r n a l

We are all different We are white and black Asian and Latino Middle Eastern and Native American Gay straight lesbian transgendered asexual

polyamorous tall short thin fat troubled successful pretty handsome strong weak rich poor funny boring romantic brutish kind mean

We are labels

Or at least that is what we are told We are all told that we are something something that may not be who we are inside so we hide it or run away or donrsquot accept it We canrsquot always see who we are through the veil of othersrsquo perceptions and sometimes that destroys the beauty of being individual

Though we do have connections that make us all nothing less than a wonderful community able to provide support and strength to each other That ability to aide another person is a common bond and is where kindness compassion empathy and love live For those that need it repeatedmdashkindness compassion empathy and love What more can be worth living for

But how do we get to that place We look to the past and the lessons we can learn February is Black History Month and B+T contributor Tracey Lewis asks ldquoWhat does Black History Month have to do with merdquo

February and March also marks the Food Issue Nothing brings people together like gathering around a table and breaking bread together While there are a myriad of other ways cooking for those you care about nurtures not only their body but soul Love can be tasted in a loaf of bread a delicious meal or dessert

Take time with family and friends this season Take a chance and reach out to someone you think could use a smile and always remember that Omnia vincit Amor (Love conquers all)

David+Andrew

Broadway+Thresherfood20145

features

c o n te n t s

-front cover and left image and section covers by david Gobeli -back cover by Frankeny Images-front inside cover by Kurt Lawson model - Charmaine Lewis mua - sarah eudy stylist - summer Lawson for Black swan Theory dress - vintage Black swan Theory circlet - heather Pencil

4789

375161

1014

2030385661

journalcontributorsBlack history Monthfood+drinkfarm+gardenfashionmusic+art

yigit Pura is Tout sweetMenu Boardsavory soupsdelectable Morselseat your Gardenraw Materialssongs to satiate


Broadway+Thresher

Co-Founders+editors-in-ChiefDavid Gobeli+Andrew Kohn

executive editorDaniel W Long

Photo editorRachel Joy Baransi

section editorsRuth Coffey [Fashion]

Nicole McGrew [Lifestyle]Mark Nickerson [Food+Drink]

Anton Sarossy-Christon [Farm+Garden]Anne Sherwood Pundyk [Art]

Meredith Peters [Music]

Contributing writersEmily GeorgeEmie Heisey

Debi Ward KennedyLee Kirkpatrick

Jenna Kelly-LandesDeven Rittenhouse

Luke SmithStephie Swope

Contributing editorsEmily Blitzer

Kristofer BowmanBrice CorderJackie Alpers

design ConsultantJodi Melfi

Technical advisorDonald Jones

editorial advisory BoardAmy Hamilton

Michael Kennedy

InternBrittany Butler

Broadway+Thresher is an Ohio Limited Liability Company Published bimonthly at 4058 Columbus Road Granville Ohio 43023 For customer service visit BroadwayandThreshercom or write to PO Box 473 Granville Ohio 43023

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c o n t r i b u to rs

Mark NickersonAnton Sarossy-Christonterravitafarmscom

Ruth Coffey

Meredith PetersRachel Joy Baransiracheljoybaransicom

Lee Kirkpatrick

Nicole McGrewblogdevereuxetfilscom

Emily George Evelyn Frolkingartifloragranvillecom

Amy Patterson Stephie Swope Jenna Kelly-Landestxbeetreecom


So what does Black History Month have to do with me Irsquom whiteAsianLatinonone of your beeswax

Ok ok thatrsquos a legitimate questionmdashhow do events that happened years ago in the South matter to people today

Remember that Black History is American history the two are as intimately intertwined as Mom and apple pie And although the lens of remembrance past is often focused on civil rights superstars or slave-era heroes and heroines a larger focal point might reveal sharper details in our portrait of America The story of the long fight for racial equality was written by millions of everyday folksmdashblack white Asian Latino or Native Americanmdashpeople who saw that America failed to deliver on its promissory note instead writing people of color ldquoa bad check a check which has come back marked lsquoinsufficient fundsrdquo (Martin Luther King Jr March on Washington ldquo I Have A Dreamrdquo speech August 28 1963)

This yearrsquos Black History Month holds special significance as it celebrates the fiftieth anniversary of the 1964 Civil Rights Act which prohibits discrimination on the basis of race color religion sex or national origin And from the thousands of acts of defiance by regular Americans against racially discriminatory Jim Crow laws seeds were planted to defeat gender and sexual orientation bias decades later State by state we now see marriage equality becoming the norm the Lily Ledbetter Fair Pay Act restores workplace pay protections to women lsquoDonrsquot Ask Donrsquot Tellrsquo was repealed to great fanfare It almost seems as if America has reissued that bad check now marked ldquopaid in fullrdquo

Our collective history is filled with everyday Americans from rural hamlets to major cities and everywhere in betweenmdashbrave abolitionists college students at a lunch counter World War II Navajo Windtalkers or Nisei men of the Fighting 442nd to the regulars at Stonewall and unsung others who serve as an example for all who believe the promises embodied in the Constitution apply to us all

So as we flip our calendars channels or blog pages letrsquos take a moment to thank our fellow Americans for helping ensure that a government of the people for the people and by the people shall not perish from this earth

What Does Black History Month Have To Do With MeTracey Lewis


fo o d + d r i n k


Yigit Pura winner of BRAVOrsquos Top Chef Desserts found his love for pastry while growing up in Turkey When his family moved to California he turned down

a scholarship to New York University to enter the kitchen in San Franciscorsquos The Meetinghouse From there Yigit has worked in the kitchens of Le Cirque 2000 the Four Seasons Hotel Restaurant Daniel and the Daniel Boulud Brasserie Still working in San Francisco he currently calls Tout Sweet Pacirctisserie home infusing American flavors with French inspiration Yigit says ldquoI want to make your heart smile from the moment you walk into our pacirctisserie lay eyes on our beautifully packaged pastries cakes verrines cookies tarts pate de fruits dessert sauces fruit curds jams flavored marshmallows and other wonderful itemsrdquo

We sat down with Yigit and asked him about his personal inspiration the future of pastry and what he eats when he isnrsquot mastering a macaron or perfecting a parfait

B+T - Where do you draw your baking inspiration

YP - Inspiration for me is everywhere Thatrsquos whatrsquos so exciting about pastry making Whether itrsquos a musician a poem or a favorite travel destination I like to explore what they would taste like on a sweet palette For example my Tesla line was inspired by Nikola Teslarsquos unique vision to translate electricity into power From that I created my passion fruit yuzu and meyer lemon ldquoelectricrdquo flavor profile that is showcased in a petit gateau marshmallows pacirctes de fruit and other confections

B+T - What is your favorite item to bake

YP - Picking a favorite item is like choosing your favorite child ltlaughsgt My favorite item changes every month Irsquom always looking for the next best thing I suppose itrsquos a blessing and a curse I always try to get people excited to try our newest inspiration But a few have struck a unique spot over the years including our lavender pavlovas with lychee our 5th element cake and our Tesla tart Each were created around a specific emotion as opposed to a flavor pairing

B+T - What was your favorite treat growing up

YP - My favorite dessert of all-time comes from my homeland of Turkey Itrsquos called Tavuk goumlgsuuml and it is basically a dessert pudding made with chicken and milk Add a little cinnamon on top and itrsquos perfection A great chocolate-layered cake comes in at a close second

B+T - What new ingredient trends can we expect for 2014

YP - Why donrsquot you watch us at Tout Sweet and find out (toutsweetsfcom)

Yi g i t P u ra To u t S we etandrew Kohn | photos by Frankeny Images


B+T - Whatrsquos your favorite casual meal

YP - I love Japanese food Give me a great bowl of udon and I am completely satisfied

B+T - Do you have a favorite restaurant and whatrsquos on the menu do you love

YP - San Francisco is such a foodie city Thankfully we have a wide-range of excellent restaurants to choose from I often go to Prospect for their cocktails and entrees or Barbacco for their small plates Both restaurants deliver beautifully

B+T - How important is family in your life Who introduced you to your love of baking

YP - Family is everything Be it my sister whorsquos my best friend in life my loyal dog Maui or my family at Tout Sweet who help me to create and push the envelope every day I was introduced to baking since I was a toddler as our house was always full of family baking and cooking feasts in the best Turkish fashion But it was my father who really pushed me to pursue my dreams no matter how unconventional or crazy as they may have seemed For this Irsquom grateful everyday

B+T - At what age did you start working in the kitchen

YP - I began my culinary training in the pastry arts at the tender age of four in Ankara Turkey One of my fondest memories is of my mother making me a big spoonful of dark caramel My first job in the United States was in the pastry kitchen at The Meetinghouse a three-star San Francisco restaurant where I worked for two years under chef and mentor Joanna Karlinsky

B+T - What are your plans for the future

YP - Irsquom hoping to expand Tout Sweet to several locations across the United States and internationally

B+T - Do you have a cookbook in the works

YP - Yes I do have a cookbook in the works It is titled Sweet Alchemy and will be coming out in early 2014 I wanted to break down the barriers for intimidation which people have when it comes to making really special desserts I want to show people that they can create really wonderful desserts at home given they can be patient follow some simple science and of course by putting lots of love in it



M e n u B o a rd S p r i n g i s i n t h e A i rMark Nickerson | photos by rachel Joy Baransi david Gobeli

Welcome to the food and drink edition of Broadway+Thresher We are excited to present a diverse menu board for you in this issue As we

all try to shake off the last of the winter blahs wersquove tried to offer up some choices that will still warm you from the inside out without resorting to the heavy winter fare that has kept us through the colder months We also know that like us many of you have resolved to eat better this year Hopefully your resolution has survived any January backslides and you are ready to try some new recipes to keep your menu different and exciting

The menu begins with blue cheese stuffed dates with calabrese salame and a drizzle of balsamic vinegar reduction The bold flavors will certainly awaken even the most deeply hibernating of palates

The main course highlights the oft overlooked and very versatile white fish Here wersquove roasted the fish whole and served it alongside of some spring asparagus carrots and fingerling potatoes with a tart cherry gremolata The fresh spring vegetables make for a bright counterpoint to the mild fish While a natural wine pairing for a lighter fish like this would be a pinot grigio or basic chardonnay you might find that a Semillon with its stone fruit and honey notes or even a New Zealand Sauvignon Blanc will also pair well not only with the fish but will also bring out the sweetness in the carrots and asparagus

And finally speaking of sweetness and since we canrsquot all be good all the time for dessert we present a biscuit topped blueberry cobbler Best served warm this juicy and decadent fruit cobbler is the perfect antidote to a late cold snap

Elsewhere in this issue look not only for the five soup feature mentioned before but also drink recipes from Emily George and five miniature desserts from Stephie Swope our newest Broadway+Thresher F+D contributor As always we hope you enjoy these recipes in good health and look forward to your feedback Please send your comments suggestions and recipes to MarkBroadwayAndThreshercom

fresh baguette tart cherry gremolata


Gorgonzola Stuffed Dates with Balsamic Reduction

thin sliced salumi such as soppresata calabrese (as shown)whole datesgorgonzola dolce2 cups balsamic vinegar

For reduction pour balsamic vinegar into medium pot Bring to a boil and reduce by three-fourths or until the remaining liquid is thick and syrupy

To assemble dates using a sharp paring knife cut datethrough to center lengthwise Remove pit if dates are unpitted Take a small amount of gorgonzola and stuff the inside of the date Repeate with desired number of dates and place on non-stick foil lined baking sheet Broil for 2-3 minutes 3rdquo from the heat source The top of the date should just start to brown and bouble

To serve on serving plate arrange salumi in desired way Arrange hot dates on top and then drizzle lightly with vinegar reduction

Serve immediately

Sour Cherry Gremolata

1 cup sour cherries1 bunch parsleyjuice of frac12 a lemon plus zestfrac12 teaspoon kosher saltfrac12 teaspoon ground black pepper3 tablespoons extra virgin olive oil2 cloves garlic minced

Place all ingredients into the bowl of a food processor and pulse until parsley and cherries are of equal size

Spoon into a bowl and cover refrigerating for at least 2 hours before serving


Whole Roasted Whitefish

1 whole whitefish cleaned1 lemon thinly sliced2 tablespoons olice oil2-4 sprigs fresh parsleysalt and freshly ground black pepper

Preheat oven to 425degF Line a baking sheet with parchment paper Brush oil over the skin of the fish then place on the baking sheet Sprinkle salt and pepper into the cavity of the fish then place sliced lemons and parskey in Sprinkle the skin of the fish with salt and pepper also

Roast 15-25 minutes or until the flesh releases easily from the bones

Roast Spring Veg with Sour Cherry Gremolata

young carrots halvedfingerling potatoes halvedradishes halvedthin asparagus ends trimmedolive oilkosher saltfreshly ground black pepper

Preheat oven to 425degF In large bowl toss carrots potatoes radishes olive oil and healthy sprinklings of salt and pepper Arrange in a single layer on a parchement paper lined baking sheet Roast on the middle rack centered inteh oven for 20 minutes

Toss asparagus with oil salt and pepper and add to the baking pan Roast for another 7-10 minutes or until the root vegetables are fork tender and the tips of asparagus slightly softened


Blueberry Cobbler

6 cups blueberries1 cup sugar plus 2 tablespoons for biscuit topping8 tablespoons butter1 cup self-rising flour14 teaspoons salt3 tablespoons butter13 cup buttermilk

Preheat oven to 375degF In a large mixing bowl mix blueberries and sugar Pour berries into a baking dish or saute pan

In a clean bowl add flour sugar salt and butter Using a pastry blender cut butter into the flour until the mixture resembles cornmeal Add in buttermilk and mix gently Scoop dough onto the blueberries

Bake for 25-30 minutes or until the blueberries are bubbly and biscuits are browned Let sit 10 minutes before serving



S av o r y S o u p sMark Nickerson | photos by Martha Compton and david Gobeli

Cast off the late winter gloom and dig into a bowl or pot of warming soup Now that winter is slowingly waning lighter takes on classic soup recipes produce

satisfyingly bright and filling soups minus the cream fat and spices that we crave in the more frigid cold

French onion potato and pancetta Asian prawn classic chicken noodle and creamy tomato round out the selections of B+Trsquos favorite soups A whole meal can be made with a bowl of soup and hunk of fresh crusty bread

Nothing beats a pot of soup on the stove and a bowl in the belly

French Onion

3 large yellow onions 2 cloves garlic minced4 cups beef stockfrac12 cup dry vermouth 1 bay leaffrac12 teaspoon dry thyme Salt and pepper to taste frac12 cup grated Gruyere or smoked sharp Provolone cheese 2 tablespoon olive oil

In a a large pot caramelize onions in oil about30 minutes or until onions are soft translucent and deep brown Add garlic near the end of

Add stock vermouth and herbs Simmer for 45 minutesAdd salt and pepper to taste allowing to simmer another ten minutes

Serve soup and garnish with cheese Serve with roasted French bread Optionally if you have oven safe bowls you can increase the amount of cheese on the soup and place bowls under broiler for 5-10 minutes prior to serving until cheese is just beginning to brown


Creamy Tomato Basil

4-5 large tomatoes32 ounce bottle of tomato juice frac14 cup fresh basil leavesfrac12 cup heavy creamfrac14 cup unsalted butter frac14 teaspoon thyme salt and pepper to taste

Peel and dice tomatoes removing pulp In a large stock pot add tomatoes and juice Simmer over medium-low heat for 45 minutes stiring occasionally Add basil and stir

In blender puree soup until smooth Return to cleaned pot

Raise heat to medium and add cream butter salt and pepper and thyme Heat while stirring until butter it melted Serve with buttered toast points

Potato and Pancetta

4-6 large thin skinned potatoes peeled and quartered 3 cups evaporated milk frac14 cup butter1 tablespoon course ground black pepper1 teaspoon ground coriander Salt to taste2 slices thick cut pancetta diced frac12 pound ground sausageChives as a garnish (optional)

Place potatoes in a large stock pot with enough salted water to cover plus frac12 inch Bring to a boil then lower heat to a gentle simmer for 15 minutes until tender

Remove pot from heat and mash the potatoes with the water Add milk and butter and continue to mix together Add pepper coriander and salt Reduce heat to low simmer

In a large skillet brown pancetta Add meat to soup and simmer 30 minutes stirring often

Serve and garnish with chopped chives if desired


Classic Chicken Noodle

2 tablespoons vegetable oil1 medium yellow onion diced2 stalks celery diced2 medium carrots peeled and sliced1 whole chicken cooked and shreded1 bay leaffrac12 teaspoon dried thyme1 frac12 quarts low-sodium chicken stocksalt and greshly ground black pepper to taste8 ounces egg noodles cooked to package directionsfinely chopped parsley

Heat large soup pot over medium heat Add onion celery and carrot Cook until softened but not browned about 5 minutes Add remainging ingredients except for noodles Bring to a boil then lower to a simmer Cook for 30 minutes

In warmed bowls add cooked noodles Ladle soup over noodles sprinkle with parsley and serve

Prawn and Asian Noodle

4 cups chicken or vegetable broth8-12 large prawns peeled and deveinedfrac12 cup napa cabbage finely shredded6-8 shiitake mushrooms sliced 8-10 spring onions greens only chopped 4 cloves of garlic mincedfrac14 cup ginger peeled and minced 2 tablespoons soy sauce2 tablespoons fish sauce 4-6 dried red chilis 1 cup udon noodles cooked

Bring broth to a boil with garlic ginger and peppers Reduce to simmer and add mushrooms soy sauce and fish sauce simmering for 10-15 minutes

Add noodles cabbage spring onions and prawns to soup Simmer for five minutes or until prawns are all pink and fully cooked


T h e S e c ret L i fe o f C h e e s eJenna Kelly-Landes | photos by andrea hunter Photography

It is 530 in the depths of a sleeting 28-degree morning Daylight has not yet broken the sun visible only as a thin water-colored line of salmon on the lip of the horizon

Irsquom wrapped in two layers of clothing and my polka-dot flannel pants stuffed into manure covered rubber boots A woolen hat strapped down firmly with a headlamp is pushed against the top of my glasses so close to the tip of my nose that the lenses fog with each exhale Clad in this elegant attire I am perched on the edge of a wooden milk stand shoulder nudged into the side of a well-fed goat whose body heat penetrates the layers She is keeping me warm I am crouched over a silver pail illuminated by my headlamp two frozen hands gently milking a doe that grunts quietly while eating her grain A fierce wind pummels my face sending chips of ice onto unprotected cheeks and I shudder against the pain of pricked skin Cursing into my scarf I look up momentarily from this task to wallow in the moment which is truly a ludicrous way to pass the time at such an hour in such unforgiving weather A singular purpose motivates this endeavor a passion shrouded in history steeped in tradition and rooted in a quest for food Irsquom out here for the love of cheese

Unfortunately I have no memory of my first encounter with cheese It was probably presented on a plate in small yellow chunks alongside a piece of apple Maybe cubed uniformly for my chubby baby hands to handle and shove indelicately into my mouth I assume those little orange cubes came off a rectangular hunk wrapped tightly in plastic purchased from a sprawling display of non-descript blocks of perfectly structured mechanically created cheeses for sale in our townrsquos only grocery store The sort of utilitarian cheese that invokes nothing beyond serving as salty companion to whatever is starring in the meal a slab of meat a heavy sauce or vegetables That is not the sort of cheese that sends me out to the milk stand on icy mornings For those trips for the care given my dairy animals for the books I have scoured for the recipes I have (mis)interpretedmdashI am searching for something entirely more unique

Cheese is the unfathomable link back to nascent agrarian culture a concept that feels galaxies away from the shrink-wrapped bricks piled alongside factory-farmed bologna at the grocery store It is believed that the first cheeses were a happy accident derived from early semi-sedentary farmers Goats were among the original domesticated livestock and dried baby goat (kid) stomachs were used as canteens to store water or milk The lining of the fourth stomach of baby ruminants such as cows and goats contains rennet an enzyme that makes milk more digestible through the process of curdling When milk was stored in the dried kid stomachs contact with the rennet caused it to coagulate into a solid form that was probably delicious Native cultures present in raw un-pasteurized milk would have added additional flavor



to the accidental cheese inside these canteens The cultures would also help preserve the dairy product extending its life and creating a new and fascinating form of food Eventually molds would make their way into the cheese possibly some seasoning and human ingenuity curiosity and creativity would do the rest Artisanal cheese was arguably born thousands of years before civilized society existed It is that cheese crafted simply from animals raised alongside the homestead valued above currency treasured as family nurtured as childrenmdashit is that cheese that draws me from bed into unsavory weather Clutching silver buckets steaming with sweet fresh milk I tip toe back into a sleeping household strain the contents carefully chill it quickly and eventually begin the ancient but better studied practice of nudging milk into its next more complex expression

Artisanal cheese has experienced an American Renaissance over the recent decades catching up with a tradition that has been practiced across Europe (spread through the Roman culture) for centuries There particularly in France cheese is woven into the cultural fabric flavored by a careful relationship between history place and the animal giving the milk In fact the French government protects this relationship carefully acknowledging the fundamental importance of terroir or the distinct flavors imparted by natural elements specific to different geographical regions For example

Roquefort cheese is one of many French cheeses designated with an AOC appellation drsquoorigine controlle meaning no other cheese can use this name in France if created outside of a certain region of the country Many cheeses are simply impossible to replicate because the molds and cultures that establish their flavor and aromas exist in the environment of a particular place such as Cowgirl Creameryrsquos Red Hawk made only in Point Reyes California created by a bacteria unique to the area

Hand-crafted artisanal cheese does not purport to be the same every time it is consumed or created Its flavors are dictated by season by the hand that guides the process by the animal producing the milk by the food that she ate Deep within damp aging caves perch rows of imperfectly shaped rounds (or squares or pyramids or obelisks) of cheeses festering carefully under the gentle eye of an affineurmdashthe person responsible for aging cheese Recipes passed through generations impart small but significant changes to the fundamentally simple ingredients present in all cheese (milk coagulant culture salt) to create spectacular distinctions

I consider all of this every time I milk my goats I consider the simple act of milking crouched beside a warm animal that smells of hay and sun I sense the tendrils of connection


to farmers who crouched this same way decades centuries epochs before me The milk created here is no different although absolutely unique because it is from here will be tinged slightly by the season the sweetness of grass or bitter weed eaten Later when heating the milk to prepare it for cheese making I spread the required salts and cultures across my counter and wonder if itrsquos maybe easier to go out to the grocery store and buy a perfect rectangle already made created from animals no one namedmdashstirred sterilized and wrapped by machine

But I prefer the small-batch stuff From these I glimpse a flavor of the day it was crafted Those wedges whether hardened with time or oozing with ripeness or smudged blue with mold are small storybooks of a farm and a farmer an animal and a pasture They contain secrets passed from the beginning when man lived with beast and they fed each other


D r i n k Ste p i n to S p r i n gemily C George | photo by david Gobeli

I have worked up a version of a Manhattan using Imbue (a bittersweet vermouth out of Oregon) with Mellow Corn (100 Corn Whiskey out of Kentucky) and Angostura

Orange Bitters The idea was to create a cocktail that would be light enough to play along with the fish but bold enough to stand up to roasted vegetables The end result is an ap-propriately boozy cocktail with bright vegetal flavors and a citrusy finish

Step into Spring

2 oz Imbue Bittersweet Vermouth1 oz Melow Corn White Whiskey4 - 5 Dashes Angostura Orange Bitters

Combine ingredients in mixing glass Add ice cubes and stir to chill Strain over fresh block ice into a rocks glass garnish with fresh orange twist


D e l e c ta b l e M o rs e l s C a k e s + T a r t sstephie swope

I am a born-and-bred Midwestern girl as is my mother Her mother however was born and raised in Mississippi a fact that has shaped not just the way we were raised but also

the way in which we eat and the ingredients that we use in our recipes Nuts in particular have always been a bit of a signature ingredient for our family

One of my motherrsquos most poignant memories of her childhood is from when she was in kindergarten She was sick for most of the fall her doctor thought that some warmer weather and fresh air would do her some good so her grandmother (my great-grandmother) took her back down to Mississippi for the month of November My great-great-grandfather owned a pecan orchard at the time (among other entrepreneurial pursuits including one of the statersquos first dairy farms to utilize milking machines) and my mother can recall spending a large portion of the month shelling pecans with her grandmother and storing them in pillowcases to take back to Indiana at the end of the month

I suppose you could say that it was in my genes to love pecansmdashand all varieties of nuts They add depth richness and of course protein and healthy fats to any dish and their flavor lends them especially well to pairing with sugar berries and citrus Desserts are their true calling

Wersquore starting off with an old family recipe for pecan tassies These bite-size pecan pies have always been a favorite with their rich flavor and their flaky crust Unlike most pecan pie recipes the filling does not call for corn syrup keeping them lighter in taste

Further lightening things up are mini blackberry hazelnut meringue cakes Meringue cookies are transformed into two-bite cakes with the help of blackberry jam and a dollop of freshly whipped cream Aside from being one of the most gorgeous gluten-free mini desserts you could make they ensure that everyone at your party has something in which they can indulge but are delicious enough to please even the most devoted wheat-lover

Nut flours make the perfect base for gluten-free tart shells and almond flour is perfectly paired with lemon curd in lemon almond tartlets While you could certainly make your own homemade lemon curd there is no shame in a few shortcuts when planning a party and store-bought lemon curd will work just as well in these tiny tarts Trust me no one will notice especially after they take a bite of mini walnut cakes with orange cream cheese frosting These dense cakes filled with walnuts and golden raisins are brightened up from the citrus in the frosting and are a perfectly indulgent way to end any party

For recipes visit broadwayandthreshercomdelectablemorsels





S p r i n k l e s

Broadway+Thresher contributor Jackie Alpers has recently released her new cookbook ldquoSprinkles Recipes and Ideas for Rainbowlicious Dessertsrdquo This

mouth-wateringly gorgeous book may be the first cookbook dedicated to the art of adding fun and whimsy to your baking through the liberal and creative application of sprinkles Learn to embroider your cookies with sprinkles swirl them through your waffles and enliven your formerly drab pie-crusts with these bright pops of delicious color Additonally the book provides tips on tinting sugars rimming cocktail glasses and even making your own sprinkles We are pleased to feature one of her recipes from the on the Food+Drink blog this month and encourage you to secure your copy of this fun cookbook today

ldquoWhat is extraordinary and makes the book a worthy addition for anyone who is really involved in creativity in baking especially if you have children or a friend or spouse with a sweet tooth is the decorating tipsrdquomdashThe Sun News

when sprinkles (aka jimmies) are folded into cake better they typically melt away during baking leaving behind little confetti-like poufs of color In this deconstructed version of the birthday cake the crusts are removed to show off the sprinkles hidden inside Visit our Food+drink blog for this recipe and then buy Jackiersquos book on amazon for a load of delicious others


fa rm + ga rd e n


P l a n t s Yo u C a n E a tanton sarossy-Christon | photos by david Gobeli and anton sarossy-Christon

This year Irsquom challenging everyone I know to grow at least one plant tree or shrub thatrsquos new to them After all whatrsquos the point of sticking to what you know

when therersquos a whole world of new tastes waiting to be well tasted I always tell my customers at the farmers market when they comment on the unusual selections I offer that my goal is to introduce them to new produce varieties and in so doing I shy away from any available at the super market Itrsquos in this spirit of adventure that Irsquom presenting my 2014 Plants You Can Eat list Irsquoll be growing most of these this year some for this first time and others as tried-and-true garden favorites Irsquove focused quite a bit on trees and shrubby plants because theyrsquore easy to care for once established reliable and continue giving year after year

The vegetable varieties listed below are all available through one of my favorite seed retailers Baker Creek Heirloom Seeds unless otherwise noted and can be grown year after year if you save the seed

Irsquove never failed to convert a doubtful guest at my table about the benefits of growing onersquos own asparagus after theyrsquove tasted mine Fresh asparagus is sweet the only perennial plant in my vegetable list and is also the first vegetable of the year confidently poking its spears up as if in defiance of winterrsquos chill Order crowns over seeds and if given the choice select an all male variety as it puts all its energy into growing spears for the following year rather than setting seed that will inevitably fall to the ground and sprout turning your asparagus bed into an untidy mess For a purple variety try growing lsquoPurple Passionrsquo or lsquoPacific Purplersquo (Johnnyrsquos Selected Seeds) for a colorful change Another benefit asparagus beds produce for twenty years or more

Give purple bush beans a try this yearmdashtheyrsquore tasty raw or lightly steamed and yoursquoll entrance the kids by showing them how the purple beans magically turn green when dropped into boiling water lsquoVelourrsquo is an especially beguiling variety

Chinese long beans can grow up to twenty inches long are tasty diced into a stir fry Grow the vines on a trellis and the beans will always be within reach without ever having to bend lsquoChinese Red Noodlersquo will catch everyonersquos attention and even keeps its color when cooked

Cauliflower is a finicky plant to grow but one that makes you feel like a master gardener when successful Yoursquoll feel doubly proud bringing in a bright purple head of lsquoPurple of Sicilyrsquo It also turning bright green when cooked

Want more lycopene in your diet Itrsquos most often found in tomatoes but some carrot varieties carry a hefty dose too lsquoAtomic Redrsquo grows tasty eight inch roots that will also add color to your meals


Hundreds of eggplant varieties are available and itrsquos best to choose based on your recipe In summer I love grilling long Asian eggplants with a miso glaze or making Baba Ganoush with the meatier varieties Irsquove found lsquoPing Tungrsquo and lsquoRotonda Bianca Sfumata Di Rosarsquo never disappoint

Irsquove never tasted huckleberry pie but Irsquom changing that this year A member of the nightshade family Solanum melanocerasum isnrsquot the true huckleberry but reputedly makes a good substitute Easy to grow and easy to eat in pies itrsquos finding a place in my garden this season

If you have room for the vines to spread yoursquoll amaze friends this summer with a vividly colored slice of lsquoOrangeglorsquo watermelon Itrsquos one of the tastiest watermelons I grow and never fails to start a conversation If yoursquore feeling spunky you might grow white yellow and pink colored watermelon varieties alongside for a truly colorful watermelon fruit salad

Another vining plant to add alongside the watermelon patch is lsquoWinter Luxury Piersquo pumpkin one of the tastiest pumpkins to come around in the last 121 years Debuted in 1893 itrsquos best described by Amy Goldman in her book The Complete Squash ldquoThat outrageous trophy fruit stalk is the perfect counterpoint to her modest and petite curvaceous form She sits pretty oh so pretty draped in exquisite lacerdquo These

pumpkins are pretty enough to use as decorations but once you taste one I doubt itrsquoll around for very long

For two years running lsquoBlushrsquo tomato has had the most positive feedback from friends and customers This roma shaped tomato has a base of light yellow touched with streaks of red and green The fruits are sweet and fruity

What would summer be without corn Sweet corn is awash in both the stores and farmersrsquo markets but what you wonrsquot find is lsquoOaxacan Greenrsquo or lsquoEarthtones Dentrsquo (Johnnyrsquos Selected Seeds) Both of these corns can be ground into flour or cornmeal Also from Johnnyrsquos is lsquoRed Beautyrsquo popcorn Both the husks and seeds are shaded pink to red but when the kernels popmdashtheyrsquore white

Moving from annuals to something more permanent no garden is complete without an orchardmdashno matter how small People often shy away from planting a fruit tree thinking they wonrsquot live in one place long enough to enjoy the fruit The best advice to follow is to plant at least one fruit tree or shrub every year Itrsquos advice yoursquoll live to enjoy The first house I every bought I sold to a chef I had planted several fruit trees among them a lsquoBartlettrsquo pear tree that had some setbacks over the years so I never tasted the fruit Fast forward about 8 years Last fall I was working at my farmersrsquo market stand

heirloom carrots lsquowinter luxury piersquo pumpkin


when the same chef who bought my house presented me with a brown paper bag of lsquoBartlettrsquo pears from the tree I planted years before Never have I had such a meaningful gift They were the best pears Irsquove ever eaten The trees listed below can be found at Raintree Nursery unless otherwise noted

Supermarket blueberries are decidedly one-note usually sour Growing your own allows you to pick them when theyrsquore soft sweet and flavorful Yoursquoll taste blueberries for the first time all over again lsquoTororsquo sports jaunty flowers that start out pink and turn white followed by a heavy crop of blueberries ripening in late July Both the foliage and bark turn red in the fall giving you a 4-6rsquo shrub with four seasons of interest

Yoursquoll have enough raspberries for pies jam and breakfast while the birds will look elsewhere to feast if you grow lsquoCascade Goldrsquo a yellow-fruited variety The berries look and taste like red raspberries just gold

If you imagine scrapes and thorns when the word blackberry is mentioned you might give lsquoTriple Crown Thornlessrsquo a try Irsquove grown these for years and still canrsquot believe how big juicy and fragrant the fruit is Yoursquoll have to put up a trellis to discourage the long canes from rooting at the tips but thatrsquos also a handy way to increase your stand Vigorous plants minus the thorns bearing fruit over a long season make this variety one of my favorites

Red currant jelly is delightful The shrubs stay small and tidy looking great as a foundation plant The bright shiny red berries are easy to see when harvesting lsquoRed Lakersquo is an old variety that never disappoints (Burpee)

Black currants are impossible to find unless you have them growing in your back yard Turn them into a sweet syrup for an authentic French Kir or make it a Kir Royale by substituting champagne for white winemdashtop with a splash of your homemade black currant syrup lsquoHilltop Baldwinrsquo is an award winning English variety that gives high yields and is packed with vitamin C

Mulberries are too fragile to ship but having a tree in your backyard will give you more than enough to share with your friends lsquoIllinois Everbearingrsquo is a productive variety hardy to -30F and gives fruit from July through September

Surprise your guests by adding serviceberries to green salads and desserts These berries look almost like blueberries but grow on small trees 10-12rsquo tall lsquoThiessenrsquo grows large tasty fruit in quantity ensuring there will be berries left over for you after the robins descend Serviceberries have beautiful white flowers in the spring tasty fruit in summer and very attractive fall foliage

Hard cider is making a comeback in the US and therersquos no reason you canrsquot make your own lsquoKingston Blackrsquo can be used on its own to make a single varietal cider Trees are grafted onto dwarfing rootstock keeping them of manageable size anywhere Plant a second variety for cross-

pollinationmdashlsquoFoxwhelprsquo is a good choice Trees of Antiquity has an impressive collection of cider apple trees

If pressing apples for hard cider has peaked your interest Irsquod like to introduce you to another fermented beverage perry made from fermented pearsmdashlike pear flavored champagne Itrsquos almost impossible to find in the US but is popular in the United Kingdom and France Yoursquoll need to plant more than one variety for cross-pollination so choose between lsquoButtrsquo lsquoHendre Huffcapprsquo and lsquoYellow Huffcapprsquo

Fans of quinces are forced to pay exorbitant prices for them in the stores making it seem as though theyrsquore difficult to grow Nothing is further from the truth Quince trees are hardy and productive with many cultivars available to the home gardener lsquoLimonrsquo is a fairly new lemon-shaped variety from Turkey that has the benefit of early ripening--September

Irsquom hoping this will be the year my lsquoWhite Doyennersquo European pear will bloom and fruit Itrsquos the favorite pear of chef lsquoAlice Watersrsquo and has been described as ldquolike a buttery chardonnay sweet yet tart with musky undertones and a strong perfumerdquo Plant a second variety for cross-pollination try Trees of Antiquity for other pedigreed varieties you can pair up with lsquoWhite Doyennersquo

Crisp juicy and floral are words often used to describe Asian pears Since most are not very familiar with these tasty fruits plant a ldquocombordquo that has 4-5 varieties grafted onto one tree

autumn olive berries


Yoursquore guaranteed cross-pollination and a variety basket at harvest time

Flat or Donut peaches are originally from China Difficult to find in stores the fruit has decidedly floral overtones lsquoSaturnrsquo bears fruit with white flesh and has showy double pink blooms in the spring

Medlars are fruits for the truly adventurous gardener and have been enjoyed since medieval days The fruits can only be eaten after having been bletted Bletting is a ripening process that takes place after the fruit has been harvested Place the fruit in a dry dark place and allow to blet or ripen until soft The flesh can then be scooped out of the fruit and eaten or used to make jam lsquoMacrocarparsquo produces some of the largest fruit

One of few cacti hardy in the north Prickly Pear produces not only tasty nutritious fruit but the cactus pads can also be used to make a popular Mexican dish called nopalitos

If yoursquore looking to plant something completely different I suggest trying your hand at growing truffles Truffle oaks and filberts inoculated with truffle spores are now available for sale on this side of the Atlantic Garland Truffles in North Carolina will sell to the home producer while other nurseries

have fifty tree minimums With luck your truffle trees will begin producing truffles in four to eight years Yoursquoll need either a trained pig or dog to sniff out the truffles and with four to eight years lag time yoursquoll have plenty of time to train your animal of choice Happy hunting

lsquowhite doyennersquo european pear | photo by raintree nursery

76O4591396

PAUL KAPLAN GROUP INC BRE 01325586

PaulKaplanGroupcom

MID-CENTURY amp ARCHITECTURAL REAL ESTATE SPECIALISTS modern real estate GROUP

OPEN HOUSE GUIDE TEXT 54561 and enter PSOpens

PALM SPRINGS = URBAN ESCAPE

Become a part of this Mid-Century Modern Dream

44Broadway+Thresherfood2014The McDonald amp Woodward Publishing CompanyGranville Ohio

$1895ISBN 978-1-935778-22-6 1-935778-22-6

Throughout the United States the raising and consuming of locallygrown foods is increasing as more and more informed and discrimi-nating consumers avail themselves of the fresh flavorful nutritiousfoods that are once again being raised and produced on local usuallysmall farms

Homegrown explores this rapidly accelerating phenomenon throughthe eyes minds and actions of six small-farm families who have com-mitted themselves to producing locally grown food in Ohio Why havethese families chosen to enter the local-food production economy whatrisks and challenges do they face what satisfactions are they realizingfrom their participation in local markets and other locally producedfood-distribution efforts and what are the future prospects of theirendeavors Homegrown provides a snapshot of the present status of thisfast-moving process as revealed by six active participants in one smallgeographic region of the country

Evelyn Hoyt Frolking is a former in-dependent school director and educatorwho specialized in teaching English andJournalism Evelyn and her husbandTod a professor of Geosciences atDenison University live in GranvilleOhio where they are active participantsin the vibrant and growing local-foodscommunity

Homegrown

COVER IMAGES Front ndash At upper left a busy Saturday morning at the GranvilleFarmers Market a prime venue at which many local growers provide homegrownfood items to an informed appreciative and increasing number of consumers Theother photographs show a small sampling of the highly diverse livestock vegetablesand fruit that makes up the local food produced by the Ohio farmers celebrated in thisbook Back ndash Evelyn Hoyt Frolking and Betty one of Evelynrsquos Black Australorpehens All photographs are by Gary ChisolmChisolm Studios of Granville Ohio


E x c e r pt H o m e grow n Sto r i e s f ro m t h e Fa rmBroadway+Thresher contributor Evelyn Frolking recently published her new book Homegrown Stories from the Farm

Wersquore happy to present a portion of her book below

You can find a copy on Amazoncom

Chapter 1 - Starting Up

She is almost indistinguishable a distant movement on a plot of freshly turned soil stretching nearly half an acre against her lean hundred pounds the only clue to her presence As I approach I see the slender young woman take long even steps down a long row sifting seeds from a paper cone into the furrowed planting bed a bed she had carved from the plowed expanse with a hoe and shovel She stops briefly to survey her work adjust her broad-brimmed straw hat against the sun and continue to the end A few more trips back and forth and the rainbow carrot seeds will be in the ground

Later she begins a series of walks to a nearby stream that flows parallel to the newly cultivated garden As diminutive as she is in size watering 50-foot rows of newly planted seedswith a green plastic watering can seems a gigantic and unseemly task She is working with the property owner to engineer a gravity flow system that will bring water from its source 400 feet away to a round holding tank at the head of her garden A perennial current appears from a storm sewer under the road its spring-fed source on the hillside beyond But thatrsquos not yet in place If it works at all other challenges lay ahead How to get enough head for a strong flow how to lead the water to the 300-gallon plastic tank she hauled down to the garden site and then how to get the water to the planting beds Lots of questions Much to ponder So for now she carries the plastic can back and forth for as long as it takes to moisten the new seeds and settle them into the soil

Before she calls it a day she tries out an idea she has been turning over in her head Carrots germinate slowly she knows Weeds grow well like weeds From a pile of flattened cardboard boxes she has collected she covers the rows of newly planted seeds with the odd-shaped pieces and anchors them with rocks She hopes to retain precious moisture and deter weed growth in the coming weeks as the seeds slowly germinate It seems unlikely to plant seeds and then plaster them over she knows but she thinks this strategy may create the window of time needed to let the thin feathery carrot shoots push up against their ceiling of cardboard unimpeded Especially so she thinks in a new garden space where densely rooted pasture grass has ruled the land for untold years until a week ago when she turned the soil Clearly those grasses are quick to reclaim the space at first chance and in fact are already starting to do so as


she stands back and looks across her garden and down the bordering fence she erected as deer protection

Thirty-year-old Erin Harvey is a small-scale vegetable farmer one of a new breed who has stepped onto the land to fulfill a need in her life and to share the bounty of her garden with those around her She is starting a market garden on this sunny spot of land in Granville When shersquos not planting transplanting hoeing watering or harvesting she works a parttime job She is like thousands of young college educated people across the country poised to redefine the American culture along with its diet Growing up in a green generation an organic generation where Earth Day recycling and healthy real food took root in her heart she and others like her grow food naturally without synthetic pesticides and herbicides They want to know where their food comes from They want others to know too They have learned that chemical aids to increasing production have been overused and abused causing untold problems for the land and its people alike And like many of her breed they are practical and realistic Mostly from cities or suburbs they often donrsquot own land and they are intentionally choosing the soil over an office knowing they might be charting this course in their life at their own financial peril

Chapter 6 - Good Food for All

Itrsquos a rambunctious time out there on the other side of the picture window at Snowville Creamery Under the warm sun rich fertile soil floods grasses with nutrients and energy to send pulsing shoots skyward into the bright light of springtime As a result luminous green mounds of tender new grass now blanket the ground tumbling in the breezes of the season left to right as far as the eye can see through the frame of the window

Deep in those grassy pastures and up and down gentle valleys of the Appalachian foothills of Southern Ohio brown cows hold their ground as spring riots on With heads buriedup to their ears they search out their favorites among the sweet new grasses Cows within eye range of the low slung building take no note of the window or of those of us who gaze through it They are fully committed to the grass

Farther away on a ridge top is a small paddock a blotch of brown framed in green There a small cluster of cows await the imminent birth of their calves and then finally for their turn on the grass Itrsquos the start of a season of freshness in more ways than one In dairy language a cow lactates or becomes fresh each year when she gives birth ready for a season of daily milking morning and night And if she lives on this farm she will enjoy a gentle quiet life on the grass in between

On the other side of the window Saturday milk production at Snowville Creamery is underway Every Tuesday Thursday and Saturday fresh milk from the brown cows just outside the window is packaged for local distribution Today soft swishing sounds of milk whisking through miles of snaking

stainless steel pipes behind the closed doors of the production room catch my attention In this room the picture window room however fingers quietly tap keyboards and a handfulof young men and women talk and laugh as they go about their work One voice among those in the creamery is the voice they listen to It belongs to Warren Taylor who along with his wife Victoria raised Snowville Creamery up on the same grassy pasture it now shares with 250 brown cows

Warren is the consummate dairyman from a family of dairymen His passion for making affordable high-value milkfor local distribution guides his every action and decision He regularly works 100-hour weeks Victoria says He is always and sometimes dairyman founder promoter salesman lobbyist mechanic engineer delivery driver and decision maker ldquoCut me and I bleed whiterdquo he says with a smile on his face Grass engulfs Warren and his creamery He likes it that way For him the grass holds everything critical to making good milk

opposite photo by david Gobeli


And so in the mindrsquos eye of author Barbara Kingsolver who penned this summary of a classic tale the Zorba Diet was born The larger story she launches

from the Zorba Diet is recounted in her best selling book Animal Vegetable Miracle A Year of Food Life where she takes us on her familyrsquos journey og eating seasonally mdashgrowing sourcing and preserving nearly all the food her husband and two daughters would eat in a year When asparagus is growing love asparagus until itrsquos gone When the blackberries are ripe eat berries And eat them like theyrsquore going out of season

But as I look out the window and at the calendar today I might laugh out loud at Barbararsquos Zorba diet Therersquos not much out here in the hills and valleys of Granville in February unless a few potatoes are hiding out underground

In this small burg the primary source of food here is our local grocery store and it certainly has everything we might want But there are no seasons in grocery stores and over time that has clouded our understanding of where our food comes

T h e Z o r b a D i etevelyn Frolking

In Nikos Kazantzakisrsquos novel Zorba the Greek the pallid narrator frets a lot about his weaknesses of the flesh He lies awake at night worrying about the infinite varieties of lust that call to him from this world for example cherries Hersquos way too fond of cherries Zorba tells him well then Irsquom afraid what you must do is stand under the tree collect as big a bowl full and stuff yourself Eat cherries like theyrsquore going out of season

mdashBarabara Kingsolver Animal Vegetable Miracle A Year of Food Life


from when it is in season and the unsustainable costs of getting it to us My eyes may snap to those eye-popping fresh red strawberries as I browse through the produce section Then I remind myself that you just shouldnrsquot eat strawberries in February if you live in the Midwest

And if you do yoursquore eating oil Shipping fresh food across the country and around the world is a terrible waste of energy Each food item in a typical US meal travels 1500 miles to get to the plate not including other fuel-thirsty steps in the food production process All of that just so I can eat a strawberry in February

It wouldnrsquot take much to start meaningful change If every American for example ate just one meal a week consisting of local food including meats and produce the USDA estimates we would reduce this countryrsquos oil consumption by over 11 million barrels of oil every week Yes every week

So I take a look at the fresh food before me in the store Nothing however will be as flavor-fresh or nutritional as food fresh in the growing season of course And most all of the fresh food in grocery stores comes from vast monocultures where variety selection is a function of transportation endurance But as a growing food movement spreads around the country to celebrate local we now have more choices than ever to do better

We can eat kale and other greens that come from local high tunnels and greenhouses that stretch the growing season on both sides of winter In my own book on this subject Homegrown Stories from the Farm I relate stories told by local small-scale farmers who are growing real food (Excerpts are printed elsewhere in this issue) I could eat local beef pork and chicken raised humanely from small-scale farmers I can visit the winter farmers market in town on Saturday mornings and pick up fresh and home canned or preserved foods

In 2011 the latest data from the USDA shows the number of farmers markets both outdoors in the season and indoors during the winter in Ohio increased 31 with 278 operating in cities and in small towns like Granville Thatrsquos an amazing rate of growth and itrsquos increasing every year

With small-scale farmers using high tunnels and greenhouses a resurgence in home canning and chest freezers tucked into basements and garages itrsquos becoming possible to enjoy a generous amount of local food fresh and preserved nearly all year long

I open my own pantry doors to find rhubarb conserve spiced peaches tomatoes applesauce and salsamdashall canned on warm days when February seemed far off and when the food from my garden and the farmers market was at its nutritional best

And in this coldest month those jars are my cherries

spring summer fall and winter

Broadway+Threshernever out of season

broadwayandthreshercomsubscribe


fa s h i o n


M a k e r T- S h i r t E x p re s sruth Coffey

While Mount Vernon Ohio may be an idyllic and sleepy little town it certainly has its share of artisits and tastemakers which led us to T-Shirt

Express Now owned by Drew McCoy T-Shirt Express has been a staple in the Mount Vernon community since 1982mdashdesigning and screen-printing clothing and accessories

We chatted with the guys at T-Shirt Express and tried to understand just what is going on in their heads as well as inside their wonderful shop

B+T - How the hell do you guys get to make t-shirts for a living Seriously Tell me all about it

Drew McCoy 31 - The grass is always greener Putting art on everyday items is certainly not the least enviable occupation to have but we too have our jealousies of the craft beer brewers and the leather-workers and the independent journalists out there

Kris Lemmon 35 - I think of it less as a living more as a gift

Aaron White 32 - I applied for a job interviewed and was hired

Chad Emerine 27 - Well as I see it the people of the world need shirts or else we would have a bunch of half naked humans yelling and beating their chests to prove dominance So we are doing the world a favor

B+T - Drew when did you begin T-Shirt Express and what inspired you start

Drew - Like many people between the ages of 12 and 40 I once had a portfolio of ldquot-shirt ideasrdquo floating around in my head Two things came togethermdasha bad time to be looking for a decent job and my buddy Nick Paparone recommending me his book Print Liberation the Screen-Printing Primer Thatrsquos how I got started printing T-Shirt Express however was begun the year I was born and I just happened into taking it over when I kept dropping by to ask the previous owner how to do X and then Y and then Z

B+T - And the rest of you How did you get involved in T-Shirt Express

Kris - Life is full of synchronization I wanted to make t-shirts Drew was looking for help I moved back to Mount Vernon in 2011 and Drew who I had met through mutual friends was looking for a printer I had no experience but I just HAD to get this job I was open and honest and used a lime green pen to fill out my application Donrsquot ask me how I got it but Drew gave me the job


Aaron - I applied for a job interviewed and was hired

Chad - I was in college for graphic design and bored I knew it would help with my creative juices to flow I needed a place to get away which is now T-Shirt Express

B+T - Whatrsquos up with your studio location How did you end up in this space

Drew - Our shop has a unique charm Many retail spaces attempt to create a retro feel by emulating the patina wersquove naturally grown for the last 31 years of simply existing in the same space

Kris - Itrsquos been a print shop for as far back as I can remember Drew took over and I guess he decided that this space been a print shop so it should stay a print shop

Aaron - Itrsquos always been here When I was a kid it was already a historic landmark in Mount Vernon maybe not historic in the literal sense but you could always use it as a landmark to give directions by There used to be a gigantic t-shirt out front

Chad - If you took two really old buildings and collided them together you would have our shop literally we have two addresses

B+T - Is it getting a little cramped in there Looks like business is good Any plans of expanding getting an interior designer and putting in big windows and painting the walls white Just curious

Drew - Wersquove had many dreams of how to move forward ndash most of them shrugged aside by harsh realities (the cost of implementing the change) and the fleetingness of previously wonderful ideas (And itrsquos HARD to get me to pay for change let alone simply schedule the time in to do it)

Kris - We often talk about remodeling (I often dream about it) but wersquove been so busy lately printing shirts that its been pushed back Someday

Aaron - You donrsquot like circa 1968 wood paneling and polypropylene carpet

Chad - Nah it might seem that way to some people but we are so used to the space that it wouldnrsquot feel right anywhere else

B+T - What was the first item you printed as T-Shirt Express

Drew - I would love to know what T-Shirt Express first printed As the third owner I would love to have more samples of things that we printed 10 15 20 25 years ago

Kris - Drew threw me off the deep end straight off the bat


One of my first prints was a six color print (six colors is the max the press can do)for Creative Foundations What would now take me 25-30 minutes to set up and register took me 2-4 hours

Aaron - Probably something in Comic Sans font

Chad - My first print i think was Mid-Ohio Suzuki which was a one color front Drew took it easy on me compared to Kris or should i say he learned his lesson

B+T - Whatrsquos your favorite print that yoursquove done so far

Drew - Bond Polar Bond for the Kenyon College Chemistry Club Most of my favorites have to do with our technical prowess learning how to do certain things better than we were previously able to

Kris - Chris Ovdiyenko from Centerburg had a very successful kickstarter campaign for his Calaveras Playing Cards a Day of the Dead-inspired deck of cards Each card design was sketched by hand We contacted him and he decided to get 19 of his 55 designs printed out on shirts They were fantastic (If you need photos of these shirts just let me know we will be able to get them for you BTW if yoursquore looking to do a piece on local kickstarter campaigns that were successful or amazing local artists I STRONGLY suggest you seek him out I have his contact info if thatrsquos

something that appeals to you)

Aaron - Actual Brewing Company

Chad - It would have to be Hoof-Heartedrsquos South of Eleven Double IPA which is an amazing beer for hop heads like me

B+T - Do you guys ever get on each otherrsquos nerves lack of personal space What do you do

Drew - Itrsquos definitely a culture that grows over time Working among friends is one of the best parts of the job

Kris - Chad and I are like brothers One day we are tugging at each others beards (the closest we get to flirting) and the next we are having a shouting match We all get a long for the most part but we all have our Chad-isms or Drew-isms as we call them that we love to point out about one another

Aaron - Everyday We have four unique personalities so it is bound to happen We yell at each other beat our chests and then hug it out while we sing ldquoNothing Compares 2 Urdquo

Chad - Oh yeah We are like brothers here Sometimes we have yelling matches about movies music and life decisions It makes for a great laugh fest the next day

--continued on page 73--


M a k e r Raw M a te r i a l s D e s i g n Lee Kirkpatrick | photos by raw Materials design

I think itrsquos safe to say that Americans love and adore an honest American-made good Consumers search high and low for a product that will stand the test of time and

only get better with age Unfortunately itrsquos not as easy to find that one thing that reflects good olrsquo blue-collar work The best finds are like a diamond in the roughmdash classically simple keeping us wanting to hold on forever

For Janna Lufkin the simple essence of design came naturally In the heart of the American West (Idaho to be more specific) the principle of self-reliance built the basis for Raw Materials Design Growing up and living far from a store or even a paved road Janna was in need of a kitchen essential an apron Most massed produced aprons were (and still are are) made from thin flimsy fabrics often in gaudy prints and form fitting design with ruffles and bows that no man and not every woman would ever wear With her knowledge and resourceful nature she made her own apron from heavy duty one hundred percent cotton Today the company is producing and manufacturing aprons and textile goods that consumers across the country are using in their daily lives and careers From cooking painting and gardening to hair salons and breweries Raw Materials Designrsquos aprons are used in almost any niche

Each apron is handmade in Seattle Washington and is American-made down to the stitching The vision of Raw Materials Design is to produce an affordable and beautiful product that will provide years of sturdy service and enjoyable kitchen memories (I can personally attest to this as I have a passion for baking planning and hosting countless get-togethers for family and friends throughout the year) Raw Materials Design offers two product lines for their goods natural and organic The natural line is made from one hundred percent cotton fabric that is sourced domestically but from unknown producers The company then began their organic line after customers were becoming receptive to their existing products With research American-grown organic cotton was sourced knowing each step of its life cycle The cotton is grown in Texas shipped to the Carolinas to be woven and then arrives for production Each apron is then ready to reveal its own story through every unique customer

When it comes down to bare bones Raw Materials Designrsquos tag line has it right ldquoEveryday goods Made to lastrdquo

Find Raw Materials Design online at rawmaterialsdesigncom

opposite classic chef apron


above napkins

below French waiter apron

above dishtowels

below utility apron


--Maker T-shirt Express cont from page 69--

B+T - What do you enjoy most about your line being a designer a crafts person

Drew - Art on a shirt is instantaneous and tangible If you can imagine it and it can be physically done with our stuff ndash viola Itrsquos there Itrsquos satisfying and sometimes a little creepy seeing your work on total strangers at a county fair

Kris - The conclusion of bringing all these elements together and having them come out looking flawless and better than I imagined it would have been Therersquos a real teamwork that happens here if we didnrsquot have that our product would be less than satisfactory

Aaron - The finished product Seeing everything come together and making an awesome shirt Seeing our customers react to the finished product also

Chad - Designing shirts and then printing them there is no greater high for me I love it when people critique my designs it helps me blossom my creative output

B+T - What is the biggest challenge

Drew - Learning to manage a small business with zero business training or experience Marketing oneself in a way that is honest and not-annoying and value-adding

Kris - For me its gotta be NOT printing I am a printer AND salesman When Irsquom not printing Chad is while I am on sales If I had to choose I would opt to print 60 hours a week I love it There is a zen quality to printing Keeps my blood pressure down

Aaron - Customers who want only one shirt

Chad - When we get a kink in our process (Like screwing up an order) we sometimes have trouble getting back on the horse especially if you know yoursquore most of the blame We always figure it out and help each other get though it You always learn from your mistakes We love a challenge here itrsquos what makes us stand out compared to other screen printers

B+T - Whatrsquos happening next for your line Where do you see it going in the future

Drew - Growth Sales process engineering More technical ability Better art skills Rocketships to the moon

Kris - We have recently been reaching out to businesses that we aspire to be like or that we have invested interests in namely breweries We see similarities in both their production system as well as ours Not to mention most micro breweries are happy enough to let us sample their product Wersquod like to see local micro-breweries become our niche

Aaron - Bigger Better Faster

Chad - We will be shirt gods I see us taking in more volume of orders and expanding How we are going to get

there is all about trial and error which helps us grow into a amazing company that customers would be proud to be apart of

B+T - If you werenrsquot creating this line what would you guys be doing

Drew - Irsquod be a carpenter as I was in past life

Kris - Critiquing movies Most are shit anyways but making fun of movies is half the fun (inside joke)

Aaron - Fishing

Chad - Working for the man

B+T - Whatrsquos the most mind blowing thing yoursquove learned in the last month

Drew - Winter is here

Kris - On Venus it snows metal and rains sulfuric acid

Aaron - Some people still donrsquot have e-mail Seriously it is 2014 how can you not have e-mail

Chad - The Kessler Effect Colliding satellites that will have an effect on all world communications Google it itrsquos fascinating and frightening

B+T - Favorite new music

Drew - Lourde Rustie Death Grips Frank Ocean Irsquom all over the place

Kris - Ah Holly Famrsquoly The National Poor Moon Phil Collins (its not new but hersquos a beast) Paper Lions ldquoNothing Compare 2 Urdquo by Sinead OrsquoConner

Aaron - Nope Music achieved a state of perfection from April 1976 to September of 1997 No need to listen to new music when it can not feasibly compare to the golden age

Chad - Joe Pug The Head And The Heart Forest and the Evergreens(my cousins band lol) Bon Iver Iron and Wine

On the heavier side - The Sword Red Fang The Bronx

Find T-Shirt Express online at tshirtexpressohiocom

Wade Rouse is the author of five books including Confessions of A Prep School Mommy Handler (2007) He has been featured multiple times on NBCrsquos Today Show as well as Peoplecom and Chelsea Lately on E

To purchase books visit wwwwaderousecom

WADE ROUSE


m u s i c + a r t



S o n g s to S a t i a te - A M i x Tr i o fo r Fo o d Fa n a t i c sMeredith Peters

Much like a meal music can take you on a sense-filled journey From sweet to bitter cheesy to gritty full of love or full of heat And the sensations

and memories planted in onersquos mind by special meals and meaningful music can serve to transport a person to a different time and place at first note or first smell

Onersquos relationship to food and music may be more in sync than yoursquod think mdashand such this month Broadway+Thresher presents three music mixes all containing tracks devoted to consumables

Each mixmdashone devoted to food one to drinks and one to dessertsmdashpresents an interesting glimpse into the way in which different artists approach their relationship with those subjects A love song to wine contrasted with a song rueing whiskey Songs that compare love to candy and comfort to mashed potatoes Or committing the memory of a family supper into personal and beautiful lyrics

Food (and drink) is certainly not only powerful in its consumption but perhaps even more so as a metaphor a medicine a memory or a melody

Dig in to the mixes and enjoy

Follow the links below or visit B+Trsquos Spotify account to listen

Songs for sipping -- googlOzw2Cu

Songs for Sustenance -- googl4HTHNg

Songs for a Sweet Tooth -- googlGIzIc6

a p r i l m ay b e b r i g h t

s u b s c r i b e a t b r o a d w a y a n d t h r e s h e r c o m s u b s c r i b e

s t a n d o u t f r o m t h e c r o w d

i s s u e 5 s p r i n g 2 0 1 4

B+T

The rabbit-hole went straight on like a tunnel for some way then dipped suddenly down so suddenly that Alice had not a moment to think about stopping herself before she found herself falling down a very deep well

Alicersquos Adventures in Wonderland Lewis Carroll



j o u r n a l



We are labels






David+Andrew


features

c o n te n t s


4789

375161

1014

2030385661




Broadway+Thresher

















Michael Kennedy











Connect








Ruth Coffey


Lee Kirkpatrick













fo o d + d r i n k











































Serve immediately















Blueberry Cobbler












French Onion






Creamy Tomato Basil





Potato and Pancetta



































Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T



j o u r n a l



We are labels






David+Andrew


features

c o n te n t s


4789

375161

1014

2030385661




Broadway+Thresher

















Michael Kennedy











Connect








Ruth Coffey


Lee Kirkpatrick













fo o d + d r i n k











































Serve immediately















Blueberry Cobbler












French Onion






Creamy Tomato Basil





Potato and Pancetta



































Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T


features

c o n te n t s


4789

375161

1014

2030385661




Broadway+Thresher

















Michael Kennedy











Connect








Ruth Coffey


Lee Kirkpatrick













fo o d + d r i n k











































Serve immediately















Blueberry Cobbler












French Onion






Creamy Tomato Basil





Potato and Pancetta



































Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T


Broadway+Thresher

















Michael Kennedy











Connect








Ruth Coffey


Lee Kirkpatrick













fo o d + d r i n k











































Serve immediately















Blueberry Cobbler












French Onion






Creamy Tomato Basil





Potato and Pancetta



































Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T




Ruth Coffey


Lee Kirkpatrick













fo o d + d r i n k











































Serve immediately















Blueberry Cobbler












French Onion






Creamy Tomato Basil





Potato and Pancetta



































Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T










fo o d + d r i n k











































Serve immediately















Blueberry Cobbler












French Onion






Creamy Tomato Basil





Potato and Pancetta



































Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T











































Serve immediately















Blueberry Cobbler












French Onion






Creamy Tomato Basil





Potato and Pancetta



































Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T











Blueberry Cobbler












French Onion






Creamy Tomato Basil





Potato and Pancetta



































Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T








French Onion






Creamy Tomato Basil





Potato and Pancetta



































Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T


Creamy Tomato Basil





Potato and Pancetta



































Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T






























Step into Spring

















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T















S p r i n k l e s






fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T


fa rm + ga rd e n













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T













































76O4591396


PaulKaplanGroupcom






$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T


$1895ISBN 978-1-935778-22-6 1-935778-22-6




Homegrown











































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T










































fa s h i o n

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T

























































above napkins


above dishtowels

below utility apron






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T






















Aaron - Fishing
















WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T



WADE ROUSE


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T


m u s i c + a r t

















i s s u e 5 s p r i n g 2 0 1 4

B+T

















i s s u e 5 s p r i n g 2 0 1 4

B+T

broadway+thresher issue 4

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