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The Featured Articles

Columbian Comfort Food at 2nd Street Market

July 18, 2012 By Lisa Grigsby Leave a Comment

Arepas & Co has opened its doors at the PNC Second Street Market in downtown Dayton to introduce members of the surrounding communities to a new, flavorful food concept known as Colombian comfort food. Our menu features informal, popular dishes such as arepas (white corn patties), Colombian platter (home-cooked style meal), empanadas (yellow corn turnovers), and patacones (fried green plantains) that cater to patrons looking for something new, tasty and affordable. Arepas & Co also offers Calentado (Colombian-style breakfast) on Saturdays, Tres Leches (three milk) cupcake for dessert, and fruit-flavored colas. Our dishes are vegetarian and vegan friendly as well as gluten free.

Arepas & Co will be celebrating its official grand opening July 19th, 20th, and 21st which coincides with the celebration of Colombia’s Independence Day on July 20th.

Arepas and Co. opens on Thursdays and Fridays from 11 am to 3 pm, and Saturdays from 8 am to 3 pm. Our location is at the PNC Second Street Market, 600 E. Second St. Dayton, OH 45402. Questions or comments can be directed to Lisa Perdomo at 937-620-4099.

Omar D. Bolivar,Jhembert Perdomo and Lisa Perdomo

“Our dishes are inspired by recipes that have been made popular by street vendors in Colombia, who are known for providing simple yet delicious foods” said Lisa Perdomo, owner and operator of Arepas & Co. “In fact, the way we marinade our meats is a recipe passed down to my husband by one of his aunts in Colombia whose finger-licking meals are highly rated by friends and family” added Lisa.

The small eatery is co-owned by Jhembert Perdomo, who was born and raised in Colombia. “The PNC Second Street Market is the perfect venue for us” said Jhembert, “we want to be known for our simple, innovative and affordable concept that reflects the ever growing diversity of Dayton and its surrounding communities. People come to the market with an open mind, looking for something different and we want to be associated with that connotation. It was time to introduce recipes that can cater to a wide variety of patrons, from the meat lover to those with sensitive dietary needs.”

Filed Under: Dayton Dining, The Featured Articles Tagged With: Arepas, Arepas & Co, Colombian Sodas, DaytonDining, Empanadas, Flavored Sodas, Jhembert Perdomo, Lisa Perdomo, Mazorca, PNC 2nd Street Market

Amateur and Professional Photographers – Bring Your Cameras Downtown!

July 11, 2012 By Dayton937 1 Comment

Amateur and professional photographers are invited to participate in Downtown in Focus, a photo contest aimed at finding new and distinctive shots of our downtown. The City of Dayton, Downtown Dayton Partnership, Kaplan College and Dayton Daily News are sponsoring the contest.

"Epcot, Dayton (RTA Hub)" by Robin Feld won 2011's professional "My Downtown Favorite" and "Best in Show" categories.

One amateur winner and one professional winner will be selected in each of the following categories:

  • Downtown Festivals: Images showcasing individuals or unique moments at any of downtown Dayton’s summer events or festivals.
  • Active Downtown: Photographs featuring people participating in active lifestyle activities, such as biking, kayaking, dancing and running in downtown Dayton.
  • Scenic Downtown: Creative images featuring buildings, architecture, skylines, parks, the river or any other picturesque view of downtown.
  • Best in Show (selected by the judges)

Terry Orf's "To Be Young Again" won last year's "My Downtown Favorite" and "Best in Show" in the amateur category.

A panel of judges ― consisting of professional photographers, photography editors and instructors, and community leaders ― will select the winners in each category and award a $250 cash prize to the Best in Show winner in each division. Honorable mentions also will be awarded at the discretion of the judges. In addition, City of Dayton Mayor Gary Leitzell will select one photo that best represents the City’s “Dayton Originals” motto. This photographer will receive a gift basket from the City of Dayton.

Contest winners will be recognized at the Sept. 14 Urban Nights, and all entries will be displayed in a special exhibit during Urban Nights.

From approximately 8 to 11 p.m. on Friday, Aug. 3, during First Friday, many of downtown’s buildings will be lit for photographers who would like to capture night shots of the city.

Debra L. Barnett's "Waiting for Fireworks" garnered the amateur award for "Downtown at Night" in 2011.

The deadline to submit photos is 5 p.m. Friday, Aug. 31, 2012. There is no fee for application or participation. Photographers are not required to be Dayton-area residents, but winners must be age 18 or older. Photos must have been taken in Greater Downtown ― which includes the Central Business District, Oregon Arts District, Webster Station and the ring of neighborhoods that surrounds downtown ― within the past calendar year. Official contest guidelines and entry forms are available at www.downtowndayton.org and www.daytonohio.gov.

Filed Under: Downtown Dayton, The Featured Articles Tagged With: contest, Dayton, downtown, Downtown Dayton, downtown in focus, Photography, Urban Nights

Glenna Jennings: An Artistic Conversation

July 11, 2012 By Dayton Most Metro Leave a Comment

Glenna Jennings

Editor’s Note: The following was written and submitted by Philip Titlebaum – an intern with Blue Sky Project)

Glenna Jennings was born in Alpine, CA, where she navigated a landscape of monster trucks, chaparral and soccer moms that still informs much of her practice.

She holds BAs in Photography (Art Center College of Design), English-Journalism (Pepperdine University) and Spanish (Pepperdine University). She received her MFA in Visual Arts from the University of California San Diego in 2010. Before joining the faculty at The University of Dayton, Jennings served as the U.S. director of the Geneva-Los Angeles based art collective compactspace, where she curated dozens of shows with emerging and established artists and faculty from Southern California art programs, including CalArts, USC, UCSD, UCLA, Art Center College of Design and Otis.

Jennings work includes photography, writing, video and curating, and she has exhibited throughout the U.S., Europe and Mexico. Her work was recently included in the 2010 California Biennial and resides in multiple public and private collections, including the Museum of Contemporary Art San Diego and the Winda Cultural Center in Kielce, Poland. Jennings joined the faculty of the University of Dayton’s Department of Visual Arts in 2011.

Serbian mothers, two-buck chuck and taco shop fare collide in Glenna Jennings’ ongoing series At Table, a collection of photographs that investigate and celebrate the everyday act of gathering to eat and drink. Since 2006, Jennings has been documenting her encounters with various social groups throughout the U.S., Europe and Mexico. She turns her lens on a world in which the formalities of the mundane manifest in the common act of food and beverage consumption, portraying the everyday as dramatic spectacle.

For the current installation of the project, Jennings has created a series of wallpapers inspired by Kitsch, popular culture and historical pattern-making. These photo-based designs house her imagery in its own micro-universe, evoking the underlying domesticity, humor and reverence inherent to the At Table experience.

At Table: Rachel's 40th (La Mesa, CA)

At Table is currently on display at the Blue Sky Gallery located at 33 North Main Street, Dayton, Ohio. I recently had the opportunity to sit down with Glenna Jennings and find out a little bit more about her work and experiences.

Philip Titlebaum: How did you get involved with Blue Sky Project?

Glenna Jennings: This past Spring, I met Blue Sky co-creator Peter Benkendorf and he invited me to become part of the Blue Sky community as a collaborating artist. He and artistic director Rodney Veal were very receptive to my ideas and we were off and running! I was impressed by the scope of Blue Sky’s mission and the quality of work produced by its many resident artists over the years. The summer so far in Dayton has been a productive blast! I had the chance to meet and work alongside the amazing artist Katherine Mann and to meet so many like-minded members of the Dayton community. Blue Sky is unique to the other art organizations I have worked with on the West Coast in its generosity and community spirit. I look forward to seeing it grow!

PT: What inspired you to begin your At Table series?

At Table: The Californians, shown on I Mangiatori II (Robert eats.)

GJ: First of all, I love to eat and drink, preferably while seated! However, much of the imagery is not solely about the act of consuming food or beverages. It is loaded with other cultural artifacts and gestures, from beauty products and party favors to Soviet Kitsch and orthodox iconography. The images are really about spaces of common ground and physical engagement. I switched from a film-based to a mainly digital practice in 2006 and the quality and quantity of my imagery changed a great deal. I had been shooting a lot of medium and large format work during my BFA days at Art Center College of Design in Pasadena, CA and (under the constraints of that institution) was very focused on results. The economy of the digital process loosened me up and allowed the images to flow. I became a better editor in that process, as the dramatic moments I cull from hundreds of shots of friends and family are fairly rare – I generally get about 5-12 ‘usable’ images per year. Therefore, what started as a side project to adapt my process has become a lifelong quest for dramatic everyday moments.

Of course, most folks don’t like to be photographed while shoving food in their mouths or indulging in cheap wine, so I had to “shoot” my subjects into submission. At that time, I had been doing some commercial work in Los Angeles and I was extremely turned off by the standard requests to make models skinnier and skin smoother. However, there is still a mode of objectification inherent in the At Table process. Most of my subjects are not thrilled with how they come out in the photos, but they are willing participants who later revel in the results (except for my mother – she still hates the photos of her!). It is perhaps cliché to position the photograph as a receptacle of personal memory, and equally over-academic to stake its legitimacy solely in cultural documentation. But these images are both, and I am not afraid to say I find their drama and chaos beautiful.

At Table: Mom and Mickey (Alpine, CA)

PT: What have you learned through your study of consumption?

GJ: In the 90s and early 2000s “consumption” was a catch phrase in the global art institution (if I can indeed claim one exists!). We had, among others, Andreas Gursky’s uber-photo of a 99-cent store and other spaces of consumer behavior. We also had Martin Parr’s amazing images in Think of England and other bodies of work. I gravitate toward Parr’s humor and humanism, the way he captured both the pride and humility of a nation stubbornly (and cheekily) morphing into the global economy. Of course, there are countless other influences and histories I have discovered throughout this ‘side-project.’ However, I began to see these photos more as celebrations than clinical documents of consumer behavior – so I use the term “consumption” in a more ‘tongue-in-cheek’ manner. Most of us readily acknowledge our consumer status, but “consumption,” with its plurality of definitions, is belittling and frightening. In these images it is the gestures and expressions that immediately draw my attention rather than the brand names that litter the foreground. We are the masters of the table; the goods are mere fodder.

On another note, several of the friends and family in the series are no longer with us, and their photos were deemed appropriate to be displayed at funerals and memorial ceremonies. Those events truly revealed the schism between consumption and celebration. That’s where the pathos entered. At my dear friend Fellini’s wake, I realized this personal archive could have greater significance outside the institution – it served its most important function of catharsis and remembrance while sitting on a short easel at West Hollywood’s Silver Spoon Café.

At Table: Fellini's Eve (West Hollywood, CA)

PT: What led to the decision to create wallpapers for this manifestation of the project?

GJ: The wallpapers were a delusional gift from the muses! Well, Let’s see…

Since moving to Dayton in August 2011, I have been doing research into the history of the National Cash Register, focusing on images of Patterson’s social welfare programs housed within the local NCR archive. I recently received a Peter McGrath Human Rights fellowship from the University of Dayton to more fully realize this project, which will result in a body of multi-media works that mesh archival imagery with current investigations of how we view labor and leisure from a Human Rights perspective. My studio walls are filled with Xerox copies of photos depicting various groups of laborers doing workplace calisthenics in factories and offices. I was drawn to the formal patterns in these images, to the way the bodies made sense of themselves through corporate-imposed repetition and mimicry. These faces and bodies had begun to form a wallpaper within my home, yet I would never meet, interview or know any of the subjects. That is an intense feeling for me and I am sure for many who do archival work!

The connection of that research to kitschy, celebrity-based patterns is tangential, but it was one of those exhilarating studio moments — one minute you are reading about the history of a local economy and the next you are Googling “famous people eating.” I had never made “internet art” and had a longing to do so. I basically turned a rudimentary assignment I had given in class into a personal exercise and enjoyed the results. In a conceptually simple but perceptually accurate sense, any duplicated and manipulated image can become a pattern, which is fun and eerie! Moreover, most people look pretty hilarious when they are eating, and the public loves to see celebrated figures made vulnerable.

I wanted a new context for my existing images, and at the risk of falling into gimmick, I churned out custom “appropriated” wallpapers. I am still looking into the economic and aesthetic history of wallpaper, but mostly I am having a lot of fun. Wallpaper was a good solution because it reinforced the domestic theme of the work and formally separated these charged images from the white cubes they inhabit. The representational aspect is not immediately apparent – you can’t see Betty White eating a hot dog or Mike Tyson shoving a green glob into his mouth until you get really close – and that’s what I want you to do!

At Table: Fellini's Eve and Rachel's 40th, shown on I Mangiatori I (Betty eats.)

PT: Where does the series go from here?

GJ: I’d love to wallpaper the entire state of Ohio! But in the meantime, I am turning my lens on less familiar groups of people. I have begun to document my new friends and visitors in Dayton, as well as the international students from UD’s Intensive English Program who have graciously invited me into their homes. As a newcomer, the At Table series offers me the opportunity to meet new people and continue my research into Dayton’s history. In an “immigrant friendly” city, I should expect to find a great deal of diversity in our everyday operations, but this is not always the case. As a Spanish speaker, I am hoping to forge a relationship with our Latino community and present imagery of diverse groups of Daytonians who don’t often meet around the table. I am available most any time if you have room for a voyeur/guest! This new work will debut at Blue Sky in November, just in time for the holiday season.

PT: What is the best way for people to get a hold of you if they would like to be a part of the project?

GJ: Just send an email to my UD account: [email protected] — and let me know what I should bring!

PT: Could you tell me about your upcoming photo project for Cityfolk?

GJ: The Cityfolk project came along as I was in the midst of researching the ethnographic nature of Dayton for a curatorial project with The Dayton International Peace Museum to open in 2013. Jean Berry invited me to take part in the Cityfolk initiative to bring large-scale photos to public spaces throughout Dayton. As part of my project, I will be running a photo-booth on Courthouse Square during Urban Nights to make portraits of all and any Daytonians who stop by. This event is also supported by the “Dayton, Ohio: You Are Here!” project, initiated by Terry Welker. The final product – large scale portraits – will debut on various city walls this coming winter. It is really exciting to work with yet another organization that supports art and diversity! Oh, and there will be wallpaper!

PT: What is your other work like?

GJ: I have an interesting personal relation to the arts – the first day of my BFA program (which would be my 3rd Bachelor’s) was 9/11/2001. I had left a career teaching English as a Second language to follow this art dream into a cultural, physical and economic explosion. There was a lot of fantasy and escapism in my early work, but it was full of passion and a lusty pursuit of the relevance of Kitsch to a society in the midst of a major representational wake-up call. I began to form lasting professional relationships with other artists, which mainly resulted in compactspace, a Geneve-LA based art collective and gallery that had a nice 6-year run in downtown Los Angeles. That experience fueled my curatorial work and inspires me to stretch myself as thin as possible – after all, there is no such thing as a “solo show” – I love working with other artists and seeing how disparate works create new narratives.

On my first day of Grad School at The University of California San Diego, my father passed away. This devastation was of a far more personal nature, and I had a hard time making new work. The only way through the grief was to create around, in, over and about his death. Inheritance, a collection of works that includes portraits of various women from my life eating and drinking around a table with my father’s prized pistol, was the result of this experience. (My dad left me, a leftie, 17 guns, most of which I still intend to sell to fund art.)

My work since then has been eclectic in terms of subject matter – a conflation of Doestoevsky’s Crime and Punishment with high school cheerleading, the aesthetics of Place and Space in a small Mexican-American border town, and now NCR. What unites these disparate topics is a passionate need to organize chaos while celebrating disorder. Those age-old binaries – Fact/Ficion, History/Memory, Life/Death – they’re all in there! It is probably not surprising that Ira Glass is a personal hero of mine.

PT: Anything else?

GJ: Why, yes! I am currently creating a course titled “Photography as Social Practice.” We will look at the legacy of photo-journalism from a traditional academic standpoint, but we will also collaborate with other community-based groups, including Blue Sky, Cityfolk, The Rivers Institute and The Center for the Environment and Sustainability to locate and/or create projects of Art Activism within our community. I aim to get students of multiple disciplines involved in this initiative. We will get out there and pixilate the Dayton map with possibilities. This is an opportunity for the UD students to get beyond the distant rhetoric they observed this past fall with Occupy Dayton. Basically, I aim to keep that dream alive through an ‘insurgency’ of hope, help and community empowerment.

Blue Sky Project is a summer experience that empowers professional artists from around the world and local youth to collaborate and build community through the creation of ambitious works of contemporary art and performance. Blue Sky also maintains a gallery at 33 North Main Street, Dayton, Ohio where Jennings work is on display through July 27.

 

Filed Under: The Featured Articles, Visual Arts

Stacker Subs & Grub Now Open

July 9, 2012 By Lisa Grigsby Leave a Comment

Local beer guru Mike Schwartz has been incredibly successful as the operator of Belmont Party Supply on Smithville.  His love of beer, homebrewing and sharing his knowledge with others turned into a second business next door, BrewTensils.   When Grandma Virgis Pie Shop moved out of her space at the end of the strip mall, Mike started storing his wine making supplies into that spot.  After about a year and a half, Mike’s wife Donna put her foot down and said that he needed to start paying rent or find a tenant that would.  Which lead to the idea for a sub shop.

Partnering with Mike’s cousin Doug Magoch, a 25 year veteran of the restaurant business from

Chef & Manager Doug Magoch

Bob Evans and New Carlisle’s Studebaker’s Country Restaurant, the plans began this past winter.  A concept that would include Mike’s homemade marinara, freshly made sausage, options for vegan, vegetarian, and gluten-free customers and a deep commitment to the community, and hence Stackers Subs & Grub is now open.

As I attended the sneak peek event this past Saturday, Doug was busy on the grill, training his new staff of 8 and Mike shared with me that the shop was decorated in blue and red, the colors of the local high schools.  He went on to share his excitement about plans to start a high school student of the month program that would feature local youth who excelled in academics and community service.

Ellie and Mike Schwartz on opening day

The first sandwich served up off the grill at Stackers was the Rockin’ Reuben– Corn beef, sauerkraut, thousand island dressing & Swiss cheese on marble rye.  It was served up to Mike’s mom, who couldn’t have beamed any more as she wished her son good luck on the new venture, while sporting a t-shirt promoting Mike’s beer business.

The Byron Bomb

The menu features over 20 choices of subs, wrap’s and paninis, with the option for all to be served up as a salad for the same price, which ranges from about $6 to $9 dollars.  An array of appetizers including cheese sticks, pretzels, fried pickle chips and veggies are also on the menu.  Kid’s can order up The Mini, served on a slider roll with their choice of ham, roast beef or turkey, chips and a soda for $4.99.  I sampled The Byron Bomb– a grilled chicken breast with a honey chipotle sauce with grilled onions & habanero jack cheese on an Italian roll and it had a great tangy flavor and was served up with housemade chips that could easily become addictive.  Adding a sweet treat to the menu- Deep Fried Oreo’s- dipped in a sweet batter, fried and then sprinkled with powdered sugar!

As a grand opening special this week, all soda’s (Pepsi products) will be just $1.  The shop is carryout and you can phone ahead to place your order, and the register system will que it up in the kitchen based on your desired pick up time.  Schwartz shared that a mobile app for ordering is in the works.  Stackers Subs & Grub is open daily at 2615 Smithville Road at 11am and will close at 10pm Sun- Thurs and at midnight Fri & Sat.

 

 

 

Filed Under: Dayton Dining, The Featured Articles

Fifth Street Brewpub Taps its 250th Member in Only 10 Days!

July 9, 2012 By Dayton Most Metro 1 Comment

Fifth Street Brewpub’s membership drive is off to a blazing start. Ohio’s first cooperatively owned brewpub, which will open in the historic inner east district of downtown Dayton, signed its first member via its website  on June 26th and its 250th less than two weeks later. The community-minded, volunteer group that founded the brewpub has created a co-op business model that offers one share per person for $100 each. All owners, including the founders, own an equal share of the brewpub.

“Two hundred member-owners in 10 days with minimal promotion shows that beer lovers like the co-op concept and the idea of owning their own brewpub,” said Maureen Barry, Membership Director, Fifth Street Brewpub. “This is an idea that is sweeping the nation. Based on this pace of 20 new members per day, we have upgraded our goal to 500 members by July 31.”

All member-owners that join by July 31 are considered “Charter Members” and receive perks including 20-ounce pours for the price of a 16-ounce beer. In addition, their membership card will say Charter Member and they will have their names memorialized on the walls of the pub.

The 200th member of Fifth Street Brewpub is Erin Flanagan, an associate professor in the Department of English Language and Literatures at Wright State University. “I grew up in the 1980s watching the television show Cheers. Owning this neighborhood bar is like a dream come true,” said Flanagan, who recruited four other member-owners including her sister and brother-in-law who live in California. Flanagan and her sister, Kelly Hansen, also purchased a gift membership for their father, Ken Flanagan who lives in Winter, Wisconsin.

Gift memberships have been very popular and the Fifth Street Brewpub Board of Directors expects that to continue. Brian Young, Founding Board Member says, “Everyone has a friend or family member that loves beer. Buy a membership for them as a gift and since we are one of only four co-op brewpubs in the country, there’s a very good chance it will be the most unique gift they have ever received.”

The July charter membership drive includes two beer socials and marketing via Facebook, Twitter and the Fifth Street website. Buy personal or gift memberships at www.FifthStreet.coop. You may either download an application to mail with a check, or use PayPal to buy a membership online. You can also purchase a membership in person by attending a beer social July 14 from 3-5 pm or July 21 from 6-8 pm at 1600 East Fifth Street, Dayton.

To compliment the membership drive, Fifth Street Brewpub also has an investor’s initiative, with investment levels as low as $1000. Higher levels of $3000 and $5000 are available and bring other benefits, including naming your own beer at the $5000 plus level.

Fifth Street Co-op was formed in June by a group of community-minded beer lovers to open the Fifth Street Brewpub in the St. Anne’s Hill historic district of Dayton to beautify the neighborhood, provide jobs and create a friendly restaurant and pub. Become a member-owner now or learn more at www.FifthStreet.coop.

Filed Under: Dayton On Tap, The Featured Articles Tagged With: Fifth Street Brewpub

Food Adventure to Benjamin’s the Burger Master

July 7, 2012 By Dayton937 1 Comment

The namesake of Benjamin’s the Burger Master

Who is the master of making burgers and other things in Dayton?  The answer is Benjamin’s the Burger Master on North Main Street in Dayton.  This unique restaurant is in old building that used to be a “Red Barn” in the 1970’s.  The menu not only has burgers, but they have some Southern, soul food offerings.  The Big Ragu loves to stop in for lunch and it is worth fighting the busy crowd for a taste of some good home cooking.

Skillet Cornbread

The burgers are nice and juicy and never frozen.  They are hand pressed, made to order, and the meat melts in your mouth.  However, many people are finding out that Benjamin’s the Burger Master offers incredible southern cooking that is just as good, if not better than their burgers!   Want authentic  soul food?  They have perfectly cooked Southern fried chicken and skillet cornbread.  Other sides like fried okra, white beans and collared greens put the exclamation point on a great lunch or dinner.

Southern Fried Chicken Dinner, 2 sides and cornbread

The homemade menu does not stop there.  Benjamin’s the Burger Master offers a Fried Fish Platter every Friday.   They also sell BBQ Beef Ribs everyday by the rack or by the bone, in either sweet, spicy, or smoky sauce.  How is that for Southern cooking?  The meals are very reasonably priced, which keeps us coming back for more.

Benjamin’s the Burger Master is another Dayton Food Adventure opportunity, that cannot be missed.  Eateries like this is why our blog exists.  We love informing foodies about locally owned places, that they may not know about.   Get to Benjamin’s the Burger Master for some good grub on North Main Street.  Now you know, they have mastered more than the burger!

Please leave a comment below if you have been to Benjamin’s the Burger Master !

Food Adventures has a Facebook page here, so “like” us !!

[album: http://www.daytonmostmetro.com/wp-content/plugins/dm-albums/dm-albums.php?currdir=/wp-content/uploads/dm-albums/BenjaminsBurgerMaster/]

Filed Under: Food Adventures, The Featured Articles Tagged With: benjamin, Benjamins the burger master, Big Ragu, burger master, burgers, Dayton, DaytonDining, Food Adventures, hamburgers, red barn, Soul food, southern food

Saluting Dayton’s 2011-12 Theater Season

July 2, 2012 By Russell Florence, Jr. Leave a Comment

Dwandra Nickole (l) and Marva M.B. Williams in Gem of the Ocean

Excellent premieres, impressive resurgences and a superb anniversary heightened Dayton’s commendable 2011-12 theater season.

First and foremost, the Human Race Theatre Company turned 25 with an absolutely marvelous season of diverse local premieres that will surely be remembered as one of its best. In fact, elements of “Caroline, or Change” (which I saw three times) and “Red” clearly surpassed its Broadway counterparts.  Also, an insightful August Wilson Symposium accented the splendid run of “Gem of the Ocean,” and the very promising “Band Geeks!” was a charming, touching finale. Human Race resident artist Scott Stoney also experienced one of his most productive seasons in recent memory as an actor (“Gem of the Ocean,” “Tenderly: The Rosemary Clooney Musical,” Wright State’s “Death of a Salesman”) and director (“Caroline, or Change,” Sinclair’s “The Laramie Project”). Moreover in the professional realm, the Victoria Theatre Association struck box office gold ($4.5 million) with the terrific return of “Wicked” featuring the vocally sublime Christine Dwyer’s Broadway-caliber Elphaba. The technically reconceived “Les Miserables,” feel-good “Jersey Boys” and thrillingly acrobatic “Traces” were additional standouts.

HUMAN RACE THEATRE COMPANY Caroline or Change

"Caroline, or Change" - Human Race Theatre Company

Elsewhere, the Dayton Playhouse, responsible for a sweltering FutureFest that led to the elimination of its fall musical, firmly recovered with the tried and true “Scrooge” and a pair of Rodgers and Hammerstein winners (“A Grand Night for Singing,” “The Sound of Music”). Playhouse South delivered its most pleasantly surprising artistic success in years with “Children of Eden.” Encore Theater Company wonderfully revealed the jubilance, heartbreak and loss of innocence within “Spring Awakening.” Zoot Theatre Company produced a little-seen yet mesmerizing adaptation of “The Pearl” that deserves a return engagement. The Dayton Theatre Guild, particularly attempting musical theater for the first time in ages thanks to the regional premiere of “The Story of My Life,” produced a dynamic “Lost in Yonkers” and a luminously engaging “Souvenir.” (Beginning July 5, “Souvenir” returns with the Guild cast at Brookville Community Theatre. Don’t miss it!).

At the collegiate level, Wright State pulled out the stops with an exceptionally infectious “Hairspray” (which I saw three times), but “Death of a Salesman” was an unforgettably gripping showcase. Also, Sinclair supplied a consistent, wonderfully ensemble-driven slate, and the University of Dayton grew stronger with “Eleemosynary” and “Urinetown: The Musical.”

On Saturday, August 11 at Sinclair Community College’s Ponitz Center, Dayton’s theater community will gather for the ninth annual DayTony Awards, honoring the achievements of designers, performers and productions across the area as voted on by participating theaters. The event will be held in conjunction with the 11th annual Dayton Theatre Hall of Fame induction celebrating scenic designer Bruce Brown.
In the meanwhile, assessing the 60 shows I saw this season, here are my choices for the most outstanding artists and productions.


BEST PROFESSIONAL PRODUCTION OF A PLAY
“Gem of the Ocean,” Human Race Theatre Company

Honorable Mentions:
“God of Carnage,” Human Race Theatre
“Red,” Human Race Theatre
“Wishful Drinking,” Victoria Theatre Association

BEST PROFESSIONAL PRODUCTION OF A MUSICAL
“Caroline, or Change,” Human Race Theatre

Honorable Mentions:
“The Color Purple,” Springfield Arts Council
“Jersey Boys,” Victoria Theatre Association
“Les Miserables,” Victoria Theatre Association
“Wicked,” Victoria Theatre Association

BEST COMMUNITY THEATER PRODUCTION OF A PLAY
“Lost in Yonkers,” Dayton Theatre Guild

Honorable Mentions:
“Going to St. Ives,” Dayton Theatre Guild
“The Oldest Profession,” Dayton Theatre Guild
“The Pearl,” Zoot Theatre Company
“Wittenberg,” Dayton Theatre Guild

BEST COMMUNITY THEATER PRODUCTION OF A MUSICAL
“Spring Awakening,” Encore Theater Company

Honorable Mentions:
“A Grand Night for Singing,” Dayton Playhouse
“Children of Eden,” Playhouse South
“The Sound of Music,” Dayton Playhouse
“The Story of My Life,” Dayton Theatre Guild

BEST COLLEGIATE PRODUCTION OF A PLAY
“Death of a Salesman,” Wright State University

Honorable Mentions:
“Almost, Maine,” Sinclair Community College
“The Crucible,” Sinclair Community College
“Eleemosynary,” University of Dayton
“The Laramie Project,” Sinclair Community College

BEST COLLEGIATE PRODUCTION OF A MUSICAL
“Hairspray,” Wright State University

Honorable Mentions:
“Berlin to Broadway with Kurt Weill: A Musical Voyage,” Wright State
“The Phantom of the Opera,” Wright State
“Rent,” Wright State
“Urinetown: The Musical,” University of Dayton

BEST NEW WORK
“Band Geeks!,” Human Race Theatre

Honorable Mentions:
“The Haven,” Dayton Playhouse FutureFest
“Love Makes the World Go ‘Round,” Human Race Theatre
“Play it Cool,” Human Race Theatre
“Pump Up the Volume,” Encore Theater Company

BEST SPECIAL THEATRICAL EVENT
“Souvenir,” Dayton Theatre Guild

Honorable Mentions:
“‘Master Harold’…and the Boys,” Dayton Playhouse
“The Wizard of Oz,” Muse Machine
“Tonight: The Songs of West Side Story & More,” Muse Machine
“Traces,” Victoria Theatre Association

BEST LEADING ACTOR IN A PLAY
Scott Stoney as Willy Loman, “Death of a Salesman”

Honorable Mentions:
Jonathan Berry as Citizen Barlow, “Gem of the Ocean”
Franklin Johnson as Sam, “‘Master Harold’…and the Boys”
Tim Lile as Michael, “God of Carnage”
Michael Kenwood Lippert as Mark Rothko, “Red”

BEST LEADING ACTRESS IN A PLAY
Renee
‘ Franck-Reed as Florence Foster Jenkins, “Souvenir”

Honorable Mentions:
Cassandra Engber as Blanche DuBois, “A Streetcar Named Desire” (Xenia Area Community Theater)
Jennifer Johansen as Veronica, “God of Carnage”
Dwandra Nickole as Aunt Ester Tyler, “Gem of the Ocean”
Kate Smith as Jackie Cochran, “Jinxed” (Dayton Playhouse FutureFest)

BEST LEADING ACTOR IN A MUSICAL
Drew Helton as Edna Turnblad, “Hairspray”

Honorable Mentions:
Mykal Kilgore as Elliott Goodman, “Band Geeks!”
J. Mark McVey as Jean Valjean, “Les Miserables”
David Shough as Captain Georg von Trapp, “The Sound of Music”
Ray Zupp as Melchior Gabor, “Spring Awakening”

BEST LEADING ACTRESS IN A MUSICAL
Christine Dwyer as Elphaba, “Wicked”

Honorable Mentions:
Deb Colvin-Tener as Mary, “Play it Cool”
Beth Conley as Tracy Turnblad, “Hairspray”
Tanesha Gary as Caroline Thibodeaux, “Caroline, or Change”
Ashley Ware as Celie, “The Color Purple”

BEST SUPPORTING ACTOR IN A PLAY
Will Allan as Ken, “Red”

Honorable Mentions:
Kevin Brown as Eli, “Gem of the Ocean”
Alan Bomar Jones as Solly Two Kings, “Gem of the Ocean”
Charles Larkowski as Cosme’ McMoon, “Souvenir”
Patrick Ross as Biff Loman, “Death of a Salesman”

BEST SUPPORTING ACTRESS IN A PLAY
Barbara Jorgensen as Grandma Kurnitz, “Lost in Yonkers”

Honorable Mentions:
Kes-lina Luoma as Mary Warren, “The Crucible”
Lee Merrill as Linda Loman, “Death of a Salesman”
Marcia Nowick as Ursula, “The Oldest Profession”
Marva M.B. Williams as Black Mary, “Gem of the Ocean”

BEST SUPPORTING ACTOR IN A MUSICAL
Drew Bowen as Moritz Stiefel, “Spring Awakening”

Honorable Mentions:
Bobby Mitchum as Snake/Cain/Japeth, “Children of Eden”
Chris Shea as Adult Man, “Spring Awakening”
Zachary Jordan Steele as Will, “Play it Cool”
Christopher Timson as Igor, “Young Frankenstein” (Victoria Theatre Association)

BEST SUPPORTING ACTRESS IN A MUSICAL
Taprena Augustine as Dotty Moffett, “Caroline, or Change”

Honorable Mentions:
Samantha Helmstetter as herself, “Berlin to Broadway with Kurt Weill: A Musical Voyage”
Natalie Houliston as Adult Woman, “Spring Awakening”
Kate Hunt as Penelope Pennywise, “Urinetown: The Musical”
Katie Klaus as Laura Jane Kirk, “Band Geeks!”

BREAKTHROUGH MALE PERFORMANCE
Ian DeVine as Link Larkin, “Hairspray”

Honorable Mentions:
Joel Daniel as Arty, “Lost in Yonkers”
Chris Hahn as John Proctor, “The Crucible”
Jared Mola as Hamlet, “Wittenberg”
Philip Stock as Jay, “Lost in Yonkers”

BREAKTHROUGH FEMALE PERFORMANCE
Yvette Williams as Emmie Thibodeaux, “Caroline, or Change”

Honorable Mentions:
Amy Diederich as Bella, “Lost in Yonkers”
Tametha Divvleeon as Tituba, “The Crucible”
Lisa Glover as Wendla Bergman, “Spring Awakening”
Katie Kerry as Roxie Hart, “Chicago” (Beavercreek Community Theatre)

BEST DIRECTION OF A PLAY
Mark Clayton Southers, “Gem of the Ocean”

Honorable Mentions:
Greg Hellems, “Death of a Salesman”
Richard E. Hess, “Red”
Sharon Leahy, “The Pearl”
Scott Stoney, “The Laramie Project”

BEST DIRECTION OF A MUSICAL
Joe Deer, “Hairspray”

Honorable Mentions:
Scott Hunt, “Rent”
Gina Kleesattel, “Urinetown: The Musical”
JJ Parkey, “Spring Awakening”
Scott Stoney, “Caroline, or Change”

BEST CHOREOGRAPHY
Teressa Wylie McWilliams, “Hairspray”

Honorable Mentions:
Lula Elzy, “The Wizard of Oz”
Greg Hellems, “Band Geeks!”
Annette Looper, “Chicago” (Beavercreek Community Theatre)
Nikki Wetter, “Spring Awakening”

BEST SCENIC DESIGN OF A PLAY
Dick Block, “Gem of the Ocean”

Honorable Mentions:
David A. Centers, “God of Carnage”
Don David, “Death of a Salesman”
Mark Halpin, “Red”
Terry Stump, “The Crucible”

BEST SCENIC DESIGN OF A MUSICAL
Pam Knauert-Lavarnway, “Hairspray”

Honorable Mentions:
Don David, “The Phantom of the Opera”
Dan Gray, “Caroline, or Change”
Matt Kinley, “Les Miserables”
Robin Wagner, “Young Frankenstein” (Victoria Theatre Association)

BEST COSTUME DESIGN OF A PLAY
Colleen Alexis Metzger, “Gem of the Ocean”

Honorable Mentions:
Kathleen Hotmer, “The Crucible”
Mary Beth McLaughlin, “Death of a Salesman”
Linda Sellers, “Wittenberg”
Shirley Wasser, “The Pearl”

BEST COSTUME DESIGN OF A MUSICAL
Lisa Loen, “The Phantom of the Opera”

Honorable Mentions:
Costume Department/Costumer Janet Denman, “Hairspray”
Kristine Kearney, “Caroline, or Change”
Linda Sellers and Kim Kroll, “Chicago” (Beavercreek Community Theatre)
Molly Walz, “Spring Awakening”

BEST LIGHTING DESIGN OF A PLAY
John Rensel, “Gem of the Ocean”

Honorable Mentions:
Andy Balmert, “The Pearl”
Nicholas Crumbley, “Death of a Salesman”
Gina Neurer, “The Crucible”
John Rensel, “Red”

BEST LIGHTING DESIGN OF A MUSICAL
Nicholas Crumbley, “The Phantom of the Opera”

Honorable Mentions:
Matthew P. Benjamin, “Hairspray”
Matthew P. Benjamin, “Rent”
Nicholas Crumbley, “Spring Awakening”
John Rensel, “Caroline, or Change”

BEST SOUND DESIGN OF A PLAY
Rich Dionne, “Gem of the Ocean”

Honorable Mentions:
Matthew J. Evans and Kyle Himsworth, “Eleemosynary”
Jon Lamb, “The Pearl”
Bob Mills and Fran Pesch, “Lost in Yonkers”
K.L. Storer, “Souvenir”

BEST SOUND DESIGN OF A MUSICAL
James Dunlap, “The Phantom of the Opera”

Honorable Mentions:
Nathan D. Dean, “Caroline, or Change”
James Dunlap, “Hairspray”
Mick Potter, “Les Miserables”
David Sherman, “The Wizard of Oz”

BEST VIDEO/PROJECTION DESIGN OF A PLAY
Patti Celek and Gion Defrancesco, “The Laramie Project”

Honorable Mentions:
Jake Pinholster and Daniel Brodie, “Wishful Drinking”
Tessa Trozzolillo, Alvoro Leite and Alfred C. Taylor, “Eleemosynary”

BEST VIDEO/PROJECTION DESIGN OF A MUSICAL
Fifty-Nine Productions, “Les Miserables”

Honorable Mentions:
Michael Clark, “Jersey Boys”
Nicholas Crumbley, “Berlin to Broadway with Kurt Weill: A Musical Voyage”
Jackson Gallagher, “Pump Up the Volume”
David Sherman, “The Wizard of Oz”

BEST ORCHESTRA
“Hairspray,” Musical director: Rick Church

Honorable Mentions:
“A Grand Night for Singing,” Musical director: Ron Kindell
“Dirty Rotten Scoundrels,” Musical director: Thomas Kushmaul, Jr. (Clark State Community College)
“The Phantom of the Opera,” Musical director: Ryan Heinrich
“Wicked,” Musical director: Adam Souza

BEST PROPERTIES
Heather Powell, “Red”

Honorable Mentions:
John Lavarnway, “Hairspray”
John Lavarnway and Kim Townsend, “The Phantom of the Opera”
Heather Powell, “God of Carnage”
Terry Stump, “The Crucible”

SPECIAL ACKNOWLEDGMENTS
Stephen Brooker, Chris Jahnke and Stephen Metcalfe’s new and additional orchestrations for “Les Miserables”
Musical director Susan Carlock’s piano accompaniment for “Berlin to Broadway with Kurt Weill: A Musical Voyage”
Shana Carroll and Gypsy Snider’s acrobatic choreography for “Traces”
Cirque du Soleil’s “Michael Jackson: The Immortal World Tour” (Nutter Center)
Tristan Cupp’s mask design for “The Pearl”
Musical director Brad Ellis’ piano accompaniment and portrayal of Henry in “Love Makes the World Go ‘Round”
Robin Farinet’s costumes for the role of Florence Foster Jenkins in “Souvenir”
Carrie Fisher as herself in “Wishful Drinking”
Julian Fleisher’s original music for “Almost, Maine” (Sinclair)
Margaret Foley as Auditioner #10 in “The Auditioners”/Nebraska or Bust!: A Theater Benefit (Stivers School for the Arts)
Rick Good’s original music for “The Pearl”
Terry K. Hitt, Patrick Hayes, Wendi Michael and Jacqui Theobald’s illustrations for “Drawing Room” (Dayton Playhouse FutureFest)
Ashanti J’Aria, Kimberly Shay Hamby and Shawn Storms as the Radio in “Caroline, or Change”
Sharon Leahy’s choreography for “The Pearl”
Eugene Lee’s Tony-winning scenic design, Susan Hilferty’s Tony-winning costumes and Kenneth Posner’s Tony-nominated lighting design for “Wicked”
Natalie Sanders’ vocals as Eve/Mama in “Children of Eden”
Musical director Scot Woolley’s piano accompaniment for “Play it Cool”

Filed Under: On Stage Dayton Reviews, The Featured Articles

Activated Spaces Seeking Entrepreneurs to Open Pop-up Shops this Fall

June 29, 2012 By Dayton937 Leave a Comment

Customers receiving haircuts at Vintage Barbershop, one of the three Pop-up Shops that opened in May 2012.

Activated Spaces, an initiative to fill downtown storefronts, is accepting applications for temporary retail and service businesses to open downtown this fall as part of the third phase of its Pop-up Project. The project matches business owners and entrepreneurs with downtown property owners who have first-floor storefront space available for occupancy.

Interested retailers should fill out an application, which can be downloaded at www.activatedspaces.org, and email it to Sherri Wierzba at [email protected]. The application deadline is 5 p.m. Friday, July 20. Tenants will be selected Aug. 6, and retailers must be ready to open no later than Friday, Sept. 14, in time for the fall Urban Nights.  

Lease lengths will range from three to six months. The spaces will have varying lease rates, but will be leased below market value. Activated Spaces volunteers will connect retailers with commercial property owners, help make the space move-in ready, and promote the business during such events as First Friday and Urban Nights. Selected businesses will negotiate leasing terms directly with the selected property owner, but flexibility for the tenant is a priority.

Activated Spaces volunteers hope to build on the success of the Pop-Up Project’s pilot and second phases. Two of the three businesses in the pilot phase ― Beaute Box, 116 W. Fifth St., and Peace on Fifth, 519 E. Fifth St. ― transitioned their temporary leases into traditional long-term ones. Also going strong are the three businesses that opened May 11 as part of the second phase of the Pop-Up Project: American Pi, 37 S. St. Clair St.; Arin, 27 S. St. Clair St.; and Vintage Barbershop, 110 W. Fifth St.

Guests browse the selection of jewelry at Pop-up Shop ARIN.

Commercial property owners interested in offering space to interested Pop-Up Shop owners should contact Sherri Wierzba at 937-224-1518. Participating property owners will be listed on the Activated Spaces website. Once a match is made, a limited amount of money is available to be distributed at the discretion of the Activated Spaces team for such purposes as offsetting utility costs, making cosmetic improvements to the space or other necessities for making the space operational.

Activated Spaces, a volunteer-led initiative spearheaded by young professional organizations Generation Dayton and updayton, has three main goals:

• reactivate and beautify vacant storefronts with creative displays

• encourage entrepreneurs, artists and community groups to occupy space for short- and long- term uses

• showcase downtown properties and increase interest and investment in available space

Activated Spaces is part of the Greater Downtown Dayton Plan, a strategic blueprint for the future of downtown. Those interested in volunteering with Activated Spaces should e-mail [email protected].

Filed Under: Downtown Dayton, The Featured Articles

Katherine Mann: An Artistic Conversation

June 27, 2012 By Dayton Most Metro Leave a Comment

Katherine MannKatherine Tzu-Lan Mann is a Washington, DC – based painter who works primarily on paper. She received her BA from Brown University and MFA from the Maryland Institute College of Art.  She is the recipient of a Fulbright grant to Taiwan, the AIR Gallery Fellowship program in Brooklyn, NY, and the So-Hamiltonian Fellowship in Washington, DC.  She has participated as an artist in residence at the Virginia Center for the Creative Arts, Vermont Studio Center, Salzburg Kunstlerhauss, Triangle Workshop and Anderson Ranch Art Center residencies, and will take part in the Bemis Center residency program later this year.  Mann is currently an instructor at the Maryland Institute College of Art.

Blue Sky Project is a summer experience that empowers professional artists from around the world and local youth to collaborate and build community through the creation of ambitious works of contemporary art and performance.  Katherine Mann participated in the Blue Sky Project in 2009 and is now one of six returning resident artist who have come back to the program for the summer of 2012.  I had the opportunity to sit down with Katherine and discuss her work and experiences.

Philip Titlebaum:  What was it that initially drew you to Blue Sky Project?

Katherine Mann:  I heard about Blue Sky Project when I was in grad school.  I think I just found it on a listing online and I liked the idea of doing something in the community.  Before that I had done a couple community projects but didn’t think of myself as a community oriented artist.  I mostly kind of just stuck to myself in the studio.  Working by yourself in the studio can be really great and your work changes as you take risks on your own but my work has always been about introducing incongruous elements into a larger environment and it seemed like the perfect way to do that was by using other people to help me make the work. Introducing high school students into the work sounded like a really interesting challenge and it was.  It was great.

PT:  Could you briefly discuss your 2009 Blue Sky experience?

KM:  I came there with one project idea, which was to make a large painting essentially.  We finished that and we had all this extra time on our hands.  The idea of the painting project was that I’m interested in pattern and abstraction so I sent all these kids out into the community and we built our own patterns and abstractions from sketching and looking at patterns of leaves and bricks and whatever else was out there in the wide world and then brought all those together and placed them into a larger painting that ended up being twenty-five feet long using a lot of print making.  In the end that piece looked very much like my work but it had all these other voices in it.  They all kind of came together and it was a really strong painting.  But since we had this extra time, we began looking at the space we were supposed to exhibit in and they had this big pit in the middle of the building.  Since my process has always incorporated pouring; I’ll begin paintings by pouring inks and water and allowing them to dry and then building on top of that and using that sort of as a skeleton of a larger abstract painting, so it seemed like I should do this on a really grand scale. This pit was about sixty by thirty feet in diameter so why not make something that large and have the kids work together with me to make something that felt truly immersive.  That initial idea then got grabbed onto by a bunch of the other artists especially Rodney [Veal], the choreographer and dancer and it turned into all of these other projects.

Katherine MannPT: Can you speak a little bit about the projects that came out of that?

KM: The pit projects began with two collaborative dance and painting performances, where the process of pouring paint into this giant architectural space became performative, with dancers in the same space and the act of pouring paint becoming choreographed.  We poured gallons and gallons of paint into that pit, then allowed it to dry and painted on top of that.  We ended up with a huge wall and floor drawing, but one in which the process of pouring and dancing was integral.

PT:  What effect did that experience have on you as an artist?

KM: I think it made my work stronger.  It made me understand that my work doesn’t have to only be painting; I can expand into other mediums and it’ll still be my work.  It also allowed me to understand that when you’re working with a bunch of other people somebody’s going to make a move that I don’t personally like and that I’ll cringe at but eventually all of that can come together.  Since my work is so much about systems anyway, there ought to be some parts of the painting that make me cringe.  Everything shouldn’t work seamlessly.  I’m not interested in a seamless painting, I’m interested in a fragmented painting that has elements of poetry and lyricism but then other jarring elements as well.  Working with other people really did that, especially going out of my comfort zone and working with other artists including sound, dance, choreography, and installation.

PT:  How has this year been different?

KM:  It’s more solitary, I’m not working with the kids but I am still working with the same dancer, with Rodney.  Everything that I said about 2009 is still true this year, I just have more time on my own.  It’s more like other traditional residencies that artists are used to in which you have a lot of solitary alone time; the time and the space to make work, which is in and of itself a gift, plus the risk taking ability that Blue Sky has.  The only thing that’s missing is the kids, which is too bad, but they’ll be back.

PT:  Can you speak a little about what to expect at your upcoming exhibition on June 27?

KM:  They’ll get to see the installation that I’m creating for Rodney to dance in; the beginning of a collaboration that I’ll be doing with Rodney and Shaw Pong [Liu]; so a painter, a chorographer/dancer, and a sound artist, beginning with me.  I’m creating this environment that the dancers and sound will become a part of.  We’ll see the beginnings of that environment.  I’ll install a twenty-five or thirty foot cut paper installation that will be hanging in the space.  Essentially what people will see is the work that I’ve done in June.

PT:  Is there anything you’d like to leave people with?

KM:  I’m really happy with the work that I’ve done over the last couple weeks.  Even what I was saying before about taking risks and moving into new mediums in 2009, when I was here with Blue Sky, I’ve still always thought of myself very much as a painter and a two-dimensional thinker, so this new piece that will be exhibited on June 27 is going to be my first foray into real three-dimensionality.  I’m working with a lot of cut, filigreed paper that’s kind of folded in on itself and hung so that it sways and moves in a three-dimensional manner.  That’s something that people should check out.

“New Works by Katherine Mann” is an exhibition that is free and open to the public. It will take place on Wednesday, June 27 from 5:00 – 8:00 PM at 8 North Main Street, Dayton, Ohio. The work also comprises 1/3rd of a collaboration with choreographer Rodney Veal and sound artist Shaw Pong Liu, which will be performed August 10 & 11 at 8 North Main Street, Dayton, Ohio. “New Works by Katherine Mann” can be seen by appointment through August 1 by calling Blue Sky Project @ 937.732.5123.

(Submitted by Philip Titlebaum, an intern with Blue Sky Project)

Filed Under: The Featured Articles, Visual Arts

Cityfolk Festival: Where You Make The Music Happen

June 25, 2012 By Dayton Most Metro Leave a Comment

When Ohio’s #1 Multi-Cultural festival sets up shop June 29-July 1, at RiverScape MetroPark 700+ volunteers will be helping make it go and your donation at the entrance and onsite will be a key piece. While festivals continue to materialize throughout the summer months, this one, begun as the three year run of National Folk Festival in 1996, remains unique and completely dependent on community participation. The festival will take place between 6 and 11 pm on Friday, and 1-11 pm on Saturday and Sunday. The City of Dayton fireworks, the region’s largest, will cap the event on Sunday night at 10 p.m.

The festival will feature music from across America and around the world on this year’s Main Stage, located in the MetroParks Pavilion. Among the Main Stage artists featured will be bluegrass star Rhonda Vincent, the newly formed Royal Southern Brotherhood featuring Devon Allman, Cyril Neville and Mike Zito and a Sunday showcase for Dayton’s own Shoefly. A spacious dance floor situated at 1st and Patterson Streets will feature wild bhangra funk from Red Baraat, African and Caribbean sounds from Ricardo Lemvo and Makina Loca and Louisiana’s queens of Cajun and country, Bonsoir Catin.

Culture Builds Community (CBC) has become a centerpiece of Cityfolk’s year round effort and the CBC Family Funway, located at the intersection of St. Clair and Monument streets, will be brimming with activities that reflect the spirit of this initiative. Photo portraits of kids, ready to be framed with K12 Gallery artists, passport stations for each of five Latino countries and an interactive story stage with Zoo Beezoo Beezoo Story Works. The whole family can enjoy the group mosaic project with K12 Gallery, African, Bhangra and Bollywood dance classes and performances by Stiver’s Dancers and the The People’s Music.

Latino Ohio will showcase a vast range of artists, highlighting Mexican mural traditions, music and paper cut art, Puerto Rican mask making, Latino food traditions and much more. Latino Ohio is curated by Juan Dies, leader of the Grammy-nominated Mexican band Sones de Mexico, who will be performing throughout the festival site over the course of the weekend. The exhibit will include a workshop stage that offers a chance for festival attendees to learn about the artists, the traditions they represent and their methods. Latino Ohio hours will be 1-7 pm on Saturday and 1-6 pm on Sunday

Room With A View tickets are available for festivalgoers who are looking for prime seating near the Main Stage, easy access to beverages, a parking pass and other amenities.

An international beer garden will be located on Dragon’s plaza and delicious food will be on sale throughout the festival site.

To register as a volunteer, see a complete schedule and full listing of performing and Latino Ohio artists, directions, a map and other information visit cityfolk.org.

Photo Credit: Andy Snow

 

Filed Under: Arts & Entertainment, The Featured Articles Tagged With: Bonsoir Catin, Cityfolk, Cityfolk Fest, Culture Builds Community, Makina Loca, Red Baraat, Rhonda Vincent, Ricardo Lemvo, Royal Southern Brotherhood, Shoefly

Brixx Ice Company’s Menu is a Grand Slam

June 19, 2012 By Dayton937 1 Comment

Brixx Ice Company is much more than “that place across from the Dragon’s Stadium.”   Locals may be aware of their good beer tap selections and drink deals before the baseball games.  What most Dayton foodies don’t know, is that this place has a strong menu.  Brixx’s owner Chris Bhai keeps striding to bring fantastic food selections to go along with his restaurant’s fantastic patio view.  A self taught chef, Chris brings his spicy spin to traditional favorites, and hits a few home runs of his own with innovative menu items.    These meal selections are being gobbled up by hungry patrons and with summer in full swing, this eatery gets quite crowded.

Homemade, Hand Rolled Philly Cheese Steak Egg Rolls

 

The Big Ragu, Chef House and Hungry Jax enjoyed a peaceful, sunny, Saturday afternoon recently on Brixx’s patio.  We sampled some Summer Shandy and the  newly acquired Third Shift Brewing Company draft choices.  Also sipped, was the new Angry Orchard Hard Cider by Sam Adam’s breweries.  As we enjoyed the day we ordered an appetizer that has become one of Brixx’s calling cards, gourmet egg rolls.  Egg rolls??  Yes, egg rolls.  Brixx hand wraps these homemade beauties in forms of interesting twists such as cheese steak egg rolls and vegetable curry egg rolls.  We went for the cheese steak egg rolls, which blew us away.   Served fresh and piping hot, the cheese and steak inside melted in your mouth.  They even served a side of cheese queso for dipping and it was pure cheese steak utopia.

” Mom !!! The Meatloaf !! “

Our special moment was interrupted by the owner and server telling us that we have to try the Kobe Meatloaf sandwich.  Meatloaf ??? Yes, meatloaf.  We took the leap of faith, and also decided to try another unique dish, Chicken Korma.  Chicken Korma is Brixx’s spin on an Indian dish and was inspired by the owner’s  father.  Both dishes were very tasty.   The incredible meatloaf sandwich has a glaze sauce that is sweet and spicy and it made the dish even more superb.  It tasted like an incredible burger.  We are hooked!

The Chicken Korma was a colorful and tasty dish.  It is thinly sliced chicken breast tossed in a curry masala.   The colorful dinner also includes corn, green beans and onions over a bed of rice.  It is flavorful with the perfect amount of heat.  It was also served with a few small pieces of naan bread.

Other Food Adventure favorites include Fire Bites (deep fried jalapeno slices), and of course the “Build your Own Brixx Burger.”   Hungry Jax  also enjoys the Chicago Beef Sandwich, homemade waffle fries and the breaded mushrooms.

A fantastic Indian dish called Chicken Korma

Brixx Ice Company has live music on Friday and Saturday evenings and some pretty good drink specials.   Who doesn’t love a great deal?  They have a pretty extensive cocktail menu, and of course one of the best patio dining areas in town.  Now you know, location is not Brixx’s only strength.  The owner has presented a new take on familiar menu items, and hit them out of the park!  Slide into Brixx Ice Company, a true Dayton original and check it out yourself.

Have you had a chance to visit Brixx’s Ice Company ?  Please leave your input below !

Click here to visit FOOD ADVENTURES  on FACEBOOK and “Like” us to become an official fan !!

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Filed Under: Food Adventures, The Featured Articles Tagged With: beers, Big Ragu, Brixx, Brixx ice company, brixx ice house, chicken korma, Dayton Dragons, DaytonDining, daytonmostmetro, Food Adventures, meatloaf

Sweeney’s Seafood House: Ocean Paradise!

June 8, 2012 By Dayton937 Leave a Comment

Grilled Blue Marlin

Sweeney’s Seafood House is revamping some things, while keeping old menu favorites.   Food Adventures spoke with one of the managing partners, Lisa Long, and learned Sweeney’s will be redecorating and even changing serving plates in the near future to keep up with the times.   Located in the heart of Centerville at the intersection of State Routes 725 and 48, Sweeney’s is one of the jewels of the Gem City.

Hungry Jax, Chef House and The Big Ragu absolutely love this dining spot for many reasons.  Hungry Jax enjoys their flounder and other fresh fish dinners which are baked, deep fried, grilled or broiled.  Fresh seafood in Dayton, Ohio?  You bet!  The new kitchen chef is bringing in whole fresh fish, which he then carves into fillets for a fresher tasting product.  Chef House is also excited to try some of the daily specials such as the recently featured grilled blue marlin and homemade soups like lobster bisque.  The Big Ragu can also be found sampling the handful of unique draft beers like Bell’s Oberon Ale which are rotated regularly.

The Best Raw Oysters in America

The Big Ragu prefers to sit in Sweeney’s bar area for some appetizers and the before mentioned draft beers.  The Big Ragu says the best raw oysters he has ever had in his life are the “Raw Chokers” at Sweeney’s Seafood House.  Ragu has had oysters at Emeril’s restaurant.   Ragu has eaten oysters from Rhode Island to Florida and high scale places in Vegas, but these are the best.  These gigantic Chesapeake Oysters are served over ice, on the half shell for $2.49 each, and worth the price for an incredible treat.  The Big Ragu also recommends that you try their fried calamari.  It is hand cut into strips and hand breaded.  The calamari is some of the best you will ever eat and sometimes so large that you could mistake a piece for a chicken strip!  The bartenders Doug and Sam are fantastic and very attentive.   Some little known trivia is that the bar at Sweeney’s and the connected cabinets were purchased from the old Tequila Willie’s restaurant that was near the Dayton Mall.

Located in Centerville

There is definitely a buzz of energy in this place over the new owners with a fresh attitude.  The Big Ragu is excited to see what the new chef will be offering in the coming months.   We were also happy to learn that many of the favorite menu items will remain unchanged.  Sweeney’s remains an inviting place, with friendly service.  For the feel of a New England Seafood House right here in Dayton, give Sweeney’s a try.  Take our tips, or explore the menu as part of your own Food Adventure!

BREAKING NEWS!! Extended Hours !!  Sweeney’s will now be open every night of the week.  Restaurant hours will be 4pm – close Monday-Saturday and Sundays 11:30am – close.  The dinner menu each day will be accompanied by special features throughout the week.

You can check out Sweeney’s entire menu here, but it won’t have their daily specials which are too fresh to print!

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Filed Under: Food Adventures, The Featured Articles Tagged With: Big Ragu, calamari. Centerville, Dayton, DaytonDining, fish, Food Adventures, fresh fish, raw oysters, seafood, Sweeneys

Meet Culp’s Cafe’s Chef Jose

May 30, 2012 By Lisa Grigsby Leave a Comment

Chef Jose Calzada is originally from Chicago.  He graduated with a culinary degree from Kendall College and spent a lot of his early years in the kitchen at Italian and French eateries. He took over as Executive Chef  at Culp’s Café at Carillon Park last year. The historic restaurant was originally opened in 1902 by Charlotte Gilbert Culp, a young widow with six children, began baking and selling bread, cakes and rolls by having her children go door to door in their West Third Street neighborhood. Soon they had a stand at the South Main Street market with the “Culp’s Cake” being a best seller. Her eldest son, Howard Gilbert Culp, leased space in the Arcade, and expanded the business selling poultry, eggs, cheese, and dill pickles at three lunch counters where downtown workers could purchase a complete lunch for 35 cents!

 

In the 1930s, the Culps opened a cafeteria in the Arcade across from Keith Theater. The cafeteria specialized in home-

Chef Jose and his wife Carol

cooked food and was famous for its pies and pastries. Dayton’s population boomed in the 1940s and Culp’s cafeteria served as many as 5,000 customers a day. Culp’s was the first restaurant in Dayton to have air conditioning and the first electric Hammond organ in the area.  As the downtown area changed due to the development of suburbs and the popularity of television, the Culp family reluctantly sold the business in 1960.

The spirit of this family-operated restaurant lives on at Carillon Historical Park with Chef José Calzada managing Culp’s Café 7 days a week and working daily with his wife Carol. Starting June 2nd Culp’s Cafewill be serving up breakfast, Sat – Mon from 7:30am-3:00pm. They are also open for lunch Tues- Fri 11am – 3pm.  Culp’s is located at 1000 Carillon Blvd, at Carillon Park.

DaytonDining wants to treat one of our readers to a FREE breakfast at Culp’s Cafe.  Just leave a comment below telling us why you’d like to have breakfast at Culp’s and a random winner will be drawn on Friday from the commenters.

And now Chef Jose answers DaytonDining’s 10 questions:

 What is your favorite ingredient to cook with?

I love to cook with fresh herbs, like Oregano, Thyme, Rosemary and  especially Basil – I love the taste and the smell of it. Using fresh herbs brings out a better flavor on soups, meats and sauces.

What ingredient do you dread?

I really dread working with kale I don’t like the taste and the smell. If I had to use it I would only use it as a garnish.  No offense to kale lovers.

What’s your favorite dish to make? 

I love to make soups, a nice chicken noodle soup or corn chowder on a cold day or a chilled avocado soup with fresh crab meat on a  hot summer day .  10 or 15 years  ago I would have said pates or terrines . When I first started cooking I used to love making duck liver pate and vegetable or meat  terrines.

What’s your favorite pig out food?

I love cheeseburgers, here in Dayton I like to go to Smashburger. My favorite place to go for a burger is Illinois Bar and Grill in Chicago , their one pound burgers are the best I have ever had.

What restaurant, other then your own do you like to dine at in the Miami Valley?

My wife and I love to go to Tony’s Italian Kitchen on North Main Street in Englewood, it is a very small neighborhood  restaurant with great food, but most of all authentic. We have tried everything on the menu and we are always satisfied.

What’s your best advice for home chefs?

Have fun doing what you love!  Like one of my chef instructors would always say  “It is not rocket science, just have fun and enjoy it!”

If you could invite any 4 guests to a dinner party who would they be and why?

I wouldn’t know were to start there are a lot of people to choose from like by brother who passed away 12 years ago, my mentors Chef John Hogan and Chef Mike Greagson. There are also my chef instructors, my collies, my favorite athletes and actors and actresses . It would be very hard to just pick 4 guests.

Who do you look up in the industry and why?

I look up to a lot of people in this industry, from a chef I have had the pleasure to know like, Priscilla Satkof, who has been one of the top female chefs in Chicago for over 15 years, Michel Coatrieux who is a chef instructor for over 25 years,  Georges “Kiki” Cuisance who has been in the restaurant business for over 35 years and still doing a great job. To the celebrity chefs like Gordon Ramsay, Emeril Lagasse who have educated  many people about food.

 What do you do in the Miami Valley on a day off ?

In my day off I like to spend as much time with my family as I can,  in this business you don’t have many days off.  So we go to the movies, out to dinner or just to the park.

Share a kitchen disaster, lucky break or other interesting story.

The best time I had ever had in the kitchen was when we cooked a dinner for Julia Child  and a group of friends. I was working at Kiki’s Bistro as a sous chef  at the time. The chef and I prepared a 5 course dinner for them with the main entrée of Roasted Squab ( that’s what she order in advance). After the dinner the waiter came to the kitchen and said that she wanted to meet the chefs who prepared  the wonderful meal. That was one of the best feelings I ever had as a chef  – cooking and meeting  someone I idolized growing up, and a person I watched on TV.  It was an experience I will never forget.

 

Filed Under: Ten Questions, The Featured Articles Tagged With: 10 ?'s. DaytonDining, Carillon Park, chef jose calzada, Culps cafe, Dayton History

Kabuki: Colorful Plates, IncredibleTastes

May 24, 2012 By Dayton937 Leave a Comment

Sushi is probably one of the most beautiful foods that you will ever eat.  Whether cooked or raw, nothing beats the taste of freshly made sushi.  Chef House, Hungry Jax, The Big Ragu know two types of people, those who love Kabuki Korean & Japanese Restaurant in Centerville, and those who have not been there.  In a small, stand alone building on 848 S. Main St, Kabuki offers up Korean and Japanese specialties with an extensive and inventive menu.  They make great fresh food, and they do it right.

The Rock n Roll Sushi Roll, beautiful and delicious

Jax loves to indulge in the “Rock n Roll” sushi roll.  This colorful display consists of flying fish roe, shrimp tempura, crab, & cream cheese deep fried then topped with three kinds of sauce.  Definitely one of the most flamboyant and tasty dishes you will ever have.  Chef House enjoys the “Boston Roll.”  This is a simple sushi roll combining the tastes of cooked shrimp, lettuce, avocado and cucumber with Japanese mayo sauce.

The Spider Roll at Kabuki Korean and Japanese Restaurant

The Big Ragu would recommend you try the “Spider Roll”, which is made with Soft Shell Crab for an extremely delicate and a rare tasty treat.  Is fresh raw sushi your gig?  If so the Big Ragu would recommend the salmon, tuna or any sashimi listed on their menu.

This restaurant serves miso soup or spicy noodle soup with entrees and sushi dinners.

Kabuki has much more than just sushi or soup. They offer a Japanese Dinner menu with Teriyaki dishes and many more entrees.  Kabuki also features a Korean Menu with noodle specialties and other dinners like Hue Dup Bop.   Sounds like a Hanson song, but instead it is mixed raw fish and vegetables over steamed rice served with Korean sweet & spicy sauce.

The common denominator of the menu items is that they are fresh, tasty, and presented well on your plate.  Every time we have been to Kabuki, the servers were friendly and attentive.  Check out this family owned restaurant for a romantic date, or a fun culinary experience.   It may be a small place in size, but Kabuki delivers big on flavor.  We cannot think of a better place for a true  FOOD ADVENTURE!

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Have  you been  to Kabuki?  Please  share your opinions below !!

 

Filed Under: Food Adventures, The Featured Articles Tagged With: Big Ragu, boston roll, Centerville, chef house, Food Adventures, hungry jax, Kabuki, Korean, korean noodles, nigiri, rock n roll roll, salmon, sashimi, shrimp tempura, spider roll, sushi, tuna

Dayton Beer Company Now Open!

May 17, 2012 By Lisa Grigsby 1 Comment

John from Centerville was the first guy in line today at 4:30pm for the opening of The Dayton Beer Company.  He says he’s a  craft beer fan, who used to brew in the 90’s and has passed his passion on to his daughter who now brews in Knoxville. He says he’s never had a bad beer yet and upon sampling his first brew at the new Kettering Brewery he proclaims the Broken Trolley Blonde Ale as “wonderful.”

Kevin trying out the sampler

Kevin Kreig of Centerville is also a big fan of craft beers and he started his experience off with a flight of beer, which is four 4oz samples for $5.  Pints run $4 and growlers are $17 with refills available for just $13.  On it’s opening day, the intimate tasting room was at capacity with about 40 folks standing inside and a line out the door, with a few groups enjoying their beers on the small patio.

John from Miami Township says he’s “not a chemist or a brewer, but I know what I like and I’m proud to support an Alter grad.  Peter Hilgeman, the 25 year old Daytonian who founded The Dayton Beer Company says he’s always been interested in beer, but working at The Party Source in Covington, KY  during his college days at University of Cincinnati really peaked his interest. “I really wanted to restore the brewing tradition,” Dayton once had.  He spent five months traveling through Europe educating his pallet before returning home to create great tasting beers.

Jon, Dan & Mike enjoying opening day

In naming his beers, Pete pays homage to Dayton history with brews like Patterson Pale Ale,  Hawthorn Hill Hefeweizen and the Inventors IPA, which was a favorite of Kettering resident Dan, who is just happy to support a Dayton Brewery for the first time in 62 years!

Mike, who’s vising from Durham, North Carolina truly enjoyed the Rising River Porter, and was surprised at it’s lightness, but proclaimed it “perfect for summer.”  Coming tomorrow a Stout and a Smoked Ale will be added to the menu.  Speaking of menu, according to a price list on the table chips, soda’s,  Red Bull, bottled water, pretzels and beer nuts will be available, but on opening day it was all hands on deck to just get the beers out.

If you plan on frequenting the brew pub, you might be interested in joining the Flying High Club.  Basic membership is $20 and offers 50 cents off tastings, pints and 6 packs as well as a 10th free option and mailings.   The intermediate level adds a DBC Pint Glass, t-shirt and 2 koozie’s and everything from the basic package.  For you big rollers out there, you’ll think nothing of dropping $125 which lets you sport a DBC Polo shirt, 2 DBC Pint Glasses, 2 koozies and the basic benefits, too.

The Dayton Beer Company is located at 912 E. Dorothy Lane and will be open Wed – Saturday 5-10pm.

 

 

 

Filed Under: Dayton On Tap, The Featured Articles

Wine – Its Own Event

May 17, 2012 By Brian Petro 1 Comment

We will be tasting both types. White and red.

Wine is complex. From the selection of which type of wine to the individual brands, even the cost of the wine, all of it can be intimidating if you are trying to expand your knowledge. When you hear people talking about wines, you hear them using words like tannic or dry to talk about how it tastes. Or they will mention it tastes like chocolate, berries, herbs, vanilla, earth (!) or tobacco (!!), and they will say the last two as if that is a POSITIVE thing. They will sniff and swirl and do all manner of odd rituals before they even taste it. After they taste it, there is a fairly good chance they may spit it out! Isn’t that some kind of party foul?

Much like anything else, once you start getting into the subtleties of wine, you will start to see that there is a method to all of the madness. Part of the enjoyment of wine is its layers and complexity while it is washing around in your mouth. All of the swirling and sniffing and staring is done for a reason. So is the spitting.

To start off, pour yourself a glass of either red or white wine. Do not fill the glass all the way (never do that), but just a few ounces to wet the whistle. White wines lean to the sweeter, fruitier side of the flavor spectrum, while reds tend to be more savory or spicy. When you taste the wine, do more observation than judging. Focus on what you are experiencing through your senses, as opposed to what think you should be seeing, smelling or tasting. Everyone has different senses, and that is part of the enjoyment of the wine. You can also ignore the cost of the bottle. Many articles have been written about the correlation of the cost of a bottle of wine to its taste, and the general consensus is that price does not affect the taste of wine. Your belief that it tastes better does. Just kick your mind back and enjoy the journey.

Tilting the glass a bit gives you a better view.

Now that you have the glass, look through the wine that is partially filling it. It is best to do this against something as white as possible, as to not tint the color of the wine with other background colors. Red wines can range in color from brick red to a brilliant ruby. White wines will not have the wide range that reds have, but you may see some pale yellows, greens, or browns in your glass. Tilt the glass away from you to get the full effect, also noticing how the color changes from the center to the edges. While you are peering like an expert at your wine, make note if it is crystal clear, or is it somewhat cloudy. A little duller may mean your wine is just unfiltered, and this is quite fine. If it is murky or cloudy, there may be bigger issues. Wine can evolve in the bottle if not preserved correctly, and over time can turn sour or develop other impurities.

Once you have looked at the stationary wine, swirl the wine around the glass a little to coat the edges. You really want to take some time when you do this. This causes a couple of thing to happen simultaneously. First, it can give you an idea of how thick the wine is by the formation of “legs” on the side of the glass. The legs are drops of wine that are taking their sweet time getting back to the rest of the liquid. The slower they move down, the thicker the wine is going to feel in your mouth. It also throws off some of the alcohol so the deeper scents and flavors of the wine can be released. The combination of oxygen, subtle heat, and movement is enough to release those aromas.

You should take two different sniffs of the wine. The first sniff should be quick, just to get some hints of what is in the glass. It gives your brain some time to place the scents and prepares you for a second, deeper smell. When you smell the wine, it is really important to ignore what other people are saying and focus on what you are experiencing. Does it smell like strawberries? Apricots? Butterscotch? Tobacco? Make mental notes of what your initial reactions. Everyone has different senses of smell, and while you may come up with similar notes as other people, don’t allow their perception influence yours. When you have processed the first sniff, put your nose in the glass for a little deeper exploration. Does it still smell the same? Notice anything new? Again, make note of what you are experiencing. Smell has an influence on what you taste, so it is important to be faithful to your own sense.

Swirling the wine releases aromas and flavors.

Now you can take a sip, but only a sip. The alcohol and basic impressions are going to hit first. You may get a dry sensation in your mouth, which is more common in tannic or acidic red wines. If trying a white wine, it will more often be sweet to dry. If you mouth goes dry and stays dry, that is a tannic wine. If your mouth goes dry and you start to salivate, that is acidic wine. The saliva is trying to counter the acids in the wine. Keep holding the wine in your mouth, and swish it around a little. Like mouthwash, but you want it to flow, not crash. This is where the tongue starts to do the real work. Some people will even take a bit of air in through their mouth, which can help release more flavor. Reds tend to be savory or spicy, offering up pepper, cinnamon, or oak; possibly berry, plum or fig on the fruitier side. Sometimes even chocolate. White wines will offer more honey, butter, and toffee flavors, with their own fruity apple or citrus notes. In no way is that all you could taste. There are plenty of flavors for you to explore. Reds may have a little honey in them, and whites can be a little oaky. You are just going to have to train your palate to tell the difference. NOW you can swallow it or spit it into a bucket. If you are going to taste a great deal of wine, you may need to spit some out. Little sips here and there add up.

The last part of the taste is how long does it linger? Does it hang out pleasantly for a while on your lips and tongue, or is it gone as soon at the wine leaves your mouth? What flavors are left? Was it light and crisp, or weighty and smooth? And did you like it? All of these final questions determine whether you are going to want a full glass or if you are going to find something more to your liking. Again, you ultimately decide which wines you like and do not like! The cost or name on the bottle does not matter if it is something you love.

You are going to need some practice at this. This weekend at Fluers et Vin would be a wonderful time to start your journey, with hundreds of different wines and food offered. If that is too intimidating, you can go to Arrow Wine & Spirits most weekends. They also bring in experts during the week from different wineries to educate you more on wine. Dorothy Lane Market also has wine tastings most weekends. Rumbleseat Wine also has wine available to taste, and a slew of other tastings and live shows. Keep an eye out on our event calendar for other tastings around the Miami Valley, as they are becoming more and more common. And if you know a good wine for other readers to experience, leave it in the comments below, or any of the other comment areas we post to. Cheers!

 

Filed Under: The Featured Articles, Wine

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