Mid-Ohio Foodbank provides students with healthful groceries to take home over the weekend. Through its backpack program, the food bank distributes food to 31 sites in both Franklin and Marion Counties, and plans to distribute backpacks filled with nutritious food twice a month at each location throughout the school year. Each backpack contains fresh fruit, macaroni, crackers or bread, cereal, shelf-stable milk, tuna or peanut butter, and one or two other snacks.
Enormous projection screens and flat-panel TVs show sports night and day at Club 33. In between their own color commentary, patrons dig into hearty bar food—bacon topped burgers, sandwiches with gooey cheese, and golden-baked pizzas. On Friday and Saturday nights, a DJ takes the stage, as patrons shimmy out on the dance floor or atop pool tables to distract their opponents. There is also a karaoke/bike night on Thursdays and the bar typically accepts new teams into its pool league.
Armed with 21 years of training in various athletic disciplines and multiple certifications through organizations such as the National Strength and Conditioning Association, Jason Yun helps clients to mow down calories. With his assistant coaches Rick Locke, Bob Benden, and Bob Carleton, he bolsters the physical prowess and mental focus of students during multi-week boot camps. In addition to the camp, he teaches advanced classes such as Kettlebell Khaos or the blazingly fast-paced YunFit. In the latter, Yun shouts out a series of cardio and strength-training commands such as “pushup,” “squat,” or “go home and make a wheatgrass smoothie.”
Uninitiated Indian foodies can enter the chambers of Taj Mahal's bountiful menu of flavorful fare with a safe yet savory sampling of garlic naan ($3.50) paired with a plate of deep-fried cutlets packed with mashed potatoes and veggies peppered in spicy herbs ($5). Main plates will satisfy carnivores and vegetarians alike, with options ranging from boldly spiced chicken vindaloo pinched with lemon and vinegar ($15) to navrattan curry, which features nine garden-fresh friends hanging out in a simmering pool of yogurt, cashews, cream, and butter ($13). No matter the dish, you get to choose how much you'd like the chef to spice it up; specify whether you'd like it mild, medium, sporty, spicy, really spicy, or "Shiva's sweat," which requires you to sign a waiver first.
Typically, bubbles are associated with getting something clean–they remove stains from clothes, or lift dirt from elbows. But at Bubble Palooza, bubbles experience a bit of an identity crisis. Here, relieved of their duty as degunkers and loaded up with non-toxic color, they help transform a three-mile route into a vibrant, foam-filled wonderland. Along that route, and oftentimes buried beneath bubbles, participants clad in white run, walk, and skip their way from one end of the course to the other. In the process, those same participants are blasted by a bubbly rainbow of foam, becoming magnets for the greens, blues, and other colors carried by a seemingly endless deluge of bubbles. After the event, the color-saturated participants gather to celebrate at the Bubble Bash, where they listen to music, dance, and attempt to lure an untamed bubble into coming home as their pet.