Outside of saddling a flying squirrel or constructing a eagle-drawn chariot, there’s nothing quite like zipping from tree to tree through a blur of branches and leaves, hearing the fresh forest air whiz by. To bring the experience to central Ohioans, Jerrod and Lori Pingle built a network of ziplining platforms in the forest canopy of Camp Mary Orton and began leading ZipZone canopy tours. During the company’s signature two-hour tour, professionally trained guides lead guests through the sky-brush and over ravines and streams, just out of reach of leaping sasquatches. To protect the natural scenery that surrounds the 20-acre tour, ZipZone implements a number of eco-friendly measures, such as building hiking trails in lieu of roads, limiting tree intrusions, and reducing soil compaction.
Founded in 1963 at a local YMCA, the Cincinnati Ballet grew into a major regional company by adhering to its mission to express the human experience through dance. Today, it continues upholding that vision by housing resident artists who entertain audiences with dance performances of both classic and original work. Beyond supporting local audiences and their right to clap, the Cincinnati Ballet also seeks to nurture artists through the Otto M. Budig Academy. There, a professional faculty trains aspiring performers at all skill levels. These training opportunities are supplemented by outreach programs such as CincyDance!, which provides free training and dance attire to children.
The hale and hearty team of instructors at Eco Expedition Educators boast an array of titles and certifications, including wilderness EMT, combat veteran, firefighter, master scuba diver trainer, sail boat captain, and U.S. Coast Guard medic—and there are only four of them on staff.
When participants take classes at Eco Expedition Educators, they gain an in-depth understanding of how to get themselves out of Mother Nature's toughest scrapes. Each guided expedition introduces novices to sticky situations they might encounter when outdoors, then equips them with the knowledge needed to escape unscathed or at least survive long enough to whittle a cellphone out of tree bark.
Entry into the Riverside Jaycees Haunted Castle of Carnage should elicit both fear and feel-good vibes. The fear stems from more than 18 spine-tingling scenes livened by real actors and animatronics, and ripe with fake blood and gore. These screams extend from the haunted castle all the way to an outdoor trail, which has nearly doubled in size since last year, yielding twice as many run-ins with evil clowns, chainsaw-toting ghosts, and clipper-toting tree trimmers who parked at the wrong house. Fueling the feel-good leg of the tour is the knowledge that the haunted castle is a not-for-profit entertainment venue staffed entirely by volunteers, as it has been for the past 25 years. Profits from the castle fund the service projects that the Riverside Jaycees complete each year, which in past years have included making food baskets for needy families and organizing community events for kids.
Tony Klausing traces his interest in winemaking back to watching his father prepare 1-gallon batches in the basement, where the inexperienced vintner would mix ingredients in the only method afforded to him: trial and error. Later, when Tony went on to open his own winery with the skills he learned, he decided to give it a name from a classic song, and landed on a shortened version of “Good Vibrations.” Now that he’s perfected his winemaking process, his wines bear the names of other favorite songs, acting like a mix tape that declares his crush on the craft.
Tony shares his ardor with the visitors to his storefront, where they’re greeted in a room with exposed brick and wood accents. The tasting bar encompasses a selection of more than 20 vintages, each of which pairs readily with available cheese plates. Clients can even charter the winery to produce wines of their own design that also bear custom labels.
Just like at family gatherings, diners gather at long, rectangular tables and wait for their hosts to serve dinner. Unlike family gatherings, however, a flame suddenly bursts forth from the table’s built-in grill, where standing cooks sauté seafood, chicken, beef, and vegetables. Such is the scene at Chef Honda Restaurant, where a row of these hibachi tables fill a dining room accented with earth tones. In addition to traditional grilled entrees, the cooks prepare specials such as spicy-tuna carpaccio and seared maki rolls.