Self-designated drivers head to Rollandia Golf Center to zigzag across more than 2800 yards of fairway or to bash balls in the heated and covered driving-range stalls. Players can rent pull or riding carts ($3–$8.50) to haul dizzy clubs to both men's and women's tee boxes. Open year round, the driving range shelters iron mavens while they send dimpled orbs into orbit. With more than 300 yards of green real estate before them, golfers try to put more distance between themselves and their affiliated small white spheres than the earth after yet another drunken lunar outburst.
Garden Station has recently installed a wheelchair ramp and ADA-accessible entryway, and now volunteers aim to build wheelchair-accessible community-garden beds for residents with disabilities. Three 2-foot-wide and 6 foot-long garden beds will sit in each 18-foot-long table, which sits 36 inches off the ground. The beds all have 6 inches–8 inches of soil to accommodate growing vegetables. The specifications of the beds allow wheelchair users to easily access the table, reach across the bed, dig into the soil, and plant seeds. Garden Station requires additional funding to purchase untreated, weather-resistant western-red cedar to ensure that the plants the beds produce will be free of unwanted chemicals and safe to eat.
Shannon Campbell specializes in preparing clients for armed self-defense, with an emphasis on safe practices when within the home. At an outdoor range that more closely elicits the feel of a neighborhood backyard than a shooting gallery, Shannon demonstrates proper firearm operation before supervising clients as they apply what they've learned. In addition to this coaching, he leads a Refuse To Be A Victim seminar, which teaches participants how to maintain awareness in threatening situations, such as a world ice-cream shortage, and how to prevent a criminal confrontation. He also hosts Little Sportsman sessions, which educate youths on how to responsibly handle a firearm while building community.
The history at Victoria Theatre stretches back to 1866, when the "Magnificent Edifice" was first built at First and Main Streets. Its halls have hosted entertainment luminaries of many eras, including Harry Houdini, Mark Twain, and Socrates during his I Know That I Know Nothing comeback tour. After becoming the victim of two fires (1869 and 1918) and a flood (1913), the theater avoided man-hurled wrecking balls in 1975 when it was named to the National Register of Historic Places, a list where the Italianate structure still resides well into the 21st century.
The Dayton Flyers, led by head coach and dribble genius Archie Miller, plan to sink the UIC Flames with the same spirit used to win the 2011 Old Spice Classic Tournament. The Dayton Flyers’ leading scorers, Kevin Dillard and Josh Benson, combine their efforts to light up the scoreboard as the squad aims to out-maneuver their opponent with dedicated teamwork and jetpacks used to nab jump balls. The UIC Flames provide a worthy obstacle to victory with a defensive wall built by shot-blocker Darrin Williams, who shamelessly returns basketballs to the other side of the court without providing receipts. Each seat at the UD Arena grants sports fans unobstructed views of the game, where they can clearly eyeball pristine passes and rim-rattling dunks.
Boston's Bistro and Pub takes beer seriously—17 taps pour a rotating selection of global craft brews, and the beer list teems with more than 100 bottles. A beer garden gives its brews a place to roam outdoors, and an onsite brew school teaches beer enthusiasts the finer points of brewing while instilling etiquette and charm into rowdy porters and stouts. Owner David Boston balances this passion for beer with his family's Hungarian heritage, serving a bistro menu of traditional magyar kolbasz sausage, pork kraut, kosher soft pretzels from Rinaldo's Italian bakery, and Zwack slaw and incorporating European meats and cheeses into paninis, pizzas, and spinach salads.
David Boston and his pub trace their history back through the coal mines of West Virginia and the factories of Ohio, en route to West Dayton, where in 1927 David's ancestors set up their own business, the Ole Time Bar, on Fifth Street. Boston's Bistro and Pub is the family's latest culinary enterprise, now carrying the torch for fine, frothy brews and Magyar delicacies for more than 30 years.