Queen City Cookies, baked in Cincinnati. Kinkead Ridge wines from Ripley. Riehle’s Select colorful popcorns from Southern Indiana. The shelves at Keegan’s Specialty Seafood Market read like an atlas of the region. The range of seafood, on the other hand, travels from around the world each day, the fresh tubs of ice brimming with sunset-hued king crab legs and live oysters. With Carabello Coffee and locally crafted wines from Kinkead Ridge filling the shop with earthy aromas and revelry, chefs in the kitchen craft a host of prepared foods. There, clams simmer in a creamy chowder base, a smoker cooks tuna belly and mahi mahi at low temperatures, and whisks dream of being used as anything other than an imaginary microphone.
The staff at Orange Leaf Frozen Yogurt rejects the oft-touted claim that Americans don?t care about nutrition. The problem, they say, has more to do with selection than anything else; most low-calorie sweets don?t hold a candle to a fudge brownie or a warm slice of apple pie. They kept this in mind when crafting their frozen-yogurt recipes, working tireless to develop a healthy?and equally delicious?alternative to the dessert status quo by turning to decadent confections and just-picked fruits for inspiration.
Their experiments thus far have yielded more than 60 frozen yogurt flavors, which take turns pumping through the self-serve machines that line their colorful shop?s wall. Before taking a seat in a bright orange chair, guests fill their dishes with cool, low-fat swirls of chocolate cheesecake, strawberry banana, and a classic tart that bites as pleasantly as a teething kitten. Juicy pears, crunchy granola, and gooey chocolate sauce headline a smorgasbord of at least 30 toppings ready to scooped or poured into cups before their final weigh-in.
The workers at Patty's Old Fashioned Popcorn keep kernels bursting all day as they craft the shop's 10 gourmet flavors in a fun, nostalgic atmosphere. In addition to classics such as caramel, cheese, and kettle corn, Patty's team overflows decorative tins and double-parked jumbo jets with custom creations that include sweet cranberry delight and the rich cookies 'n' cream, laden with Oreos and white chocolate.
Inside HoneyBaked Ham, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff makes the signature bone-in hams one at a time and glazes them in the shop.
To go with the meats, the kitchen whips up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
Every pint of ice cream and box of candy at Aglamesis Bro's is hand-packed with family tradition. The sweet legacy stretches back to Greek immigrants Thomas and Nicholas Aglamesis, who settled in Cincinnati at the beginning of the twentieth century. The brothers began making ice cream, and by 1908, they had saved enough money to open up their own parlor. More than a century later, visitors can still meet those original founders: their photographs hang inside Aglamesis Bro's two Cincinnati locations. And the decor doesn't look much different than when the Aglamesis family first opened up shop, with touches such as antique tin ceilings, tiffany lamps, and marble counters adding to the spaces' vintage charm.
The treats are just as classic as the surroundings, as a third generation of the Aglamesis family continues to make ice cream and candies with old-world recipes. Ice cream is made in the French style?incorporating egg yolks to produce rich flavor?and chocolate confections are crafted from scratch. Whether guests sample a dish of champagne sorbet, a classic banana split, or vanilla caramels, they can taste the sweet simplicity of a bygone era.
Comprising a worldwide network dedicated to the reversal of poverty, Ten Thousand Villages fills its retail locations with products gathered from 38 developing societies. Businesswoman Edna Ruth Byler began the fair-trade practice of paying cash advances to far-flung artisans more than 60 years ago, which established the company's long-term project of empowerment via nonexploitative commerce. Each handcrafted item or handwritten finance textbook that makes it to a Ten Thousand Villages store is priced according to the specific socio-economic milieu in which the artisan works, which helps ensure just compensation and proportional economic impact. Ten Thousand Villages has been lauded for its environmental and philanthropic ambitions and was recently named one of the world's most ethical companies by Forbes magazine.