Megan Giller is a food writer and the author of Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution. Her work has been published in The New York Times, Slate, Zagat, and Food & Wine, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She also hosts luxury chocolate-tasting events, teaches classes at the Institute of Culinary Education and other locales, and judges at chocolate competitions. Follow her on Instagram at @chocolatenoise.
Columbus Alive this week featured an article detailing the sexual assault of one of our local craft beer mavens. The community rallied around her, supporting a woman that showed incredible courage confronting a known and prevalent issue in the alcohol and hospitality community. Over the last year and a half, what was once an issue that was only shared privately has become a public topic of conversation. Behaviors that were dismissed as “boys being boys,” or that were simply ignored, now are being addressed and dealt with. And it has been a long time coming.
The problem of sexual harassment and mistreatment of women and other minorities is not new in the industry. A report that was done in 2014 shows that roughly 90% of women that work in restaurants have been sexually harassed, with half of them being harassed on a weekly basis. It is thought to be just as bad in the alcohol industry, but no studies have been done. This is years before the allegations against Harvey Weinstein emerged, bringing the much-needed conversation about sexual harassment into the public. After that New York Times article came out, a steady flow of articles addressing the issue in the industry emerged.
Many of the women that work in the industry have, over the years, just accepted the harassment as part of the environment. The unwanted comments, touches, and innuendos were something that was endured to be part of the industry. Until the cocktail boom hit in the 2000’s, bartending and hospitality were seen as a transient job choice. Something that you did while waiting for a “real job.” The growth of specialty cocktails, craft beer booming into over 7,000 breweries, and distilleries sprouting up all over the country have turned what was once something temporary into a career choice. It is easier to ignore the sleaziness you have to go through to do your job when you can tell yourself it is a temporary condition. What happens when it becomes the place where you want to plant your flag?
You have to start cleaning it up. There are few mechanisms in the industry to address sexual harassment. Some have popped up, like the efforts made by Collective Actions for Safe Spaces to build Safe Bars training about sexual harassment, but they are difficult to find. Only five states require training for harassment in the workplace. It is a monumental task to address, especially in an industry where males hold most of the positions of power and confronting them could impact your career. An unbalanced power dynamic is not unique to this industry, but it is in the early stages of being addressed. Small steps are being made as women rise up and show they are not going to accept a workplace where they are under the constant threat of sexual assault. Or when that threat becomes a reality.
It is too easy to write off, as many have, that this is a result of the free flow of alcohol through every corner of the business. As reported in a story by SevenFifty Daily, San Franciso lawyer Richard Curiale commented that “60 percent of the complaints I get wouldn’t have happened if there hadn’t been drinking.” This is a convenient excuse, but not an acceptable one. Cleaning up the industry also requires cleaning up the constant party atmosphere that surrounds it. Many bartenders and hospitality professionals have been focusing on taking what has been a generally toxic environment for workers and turning it into a healthier, safer one. This focus on a more positive environment is starting to include how women and minorities are treated in the business.
Where do we go from here? The hospitality that establishments provide to customers that walk through the door has to extend to the people that work there. Creating that safe environment for all of the people they interact with, from sales representatives to bartenders, is critical to building an inclusive, diverse industry. The generally permissive, male-dominated culture that has existed in hospitality for decades needs to change. It is going to be a slow change, requiring the efforts of everyone in it to make that shift. Women are going to have to be bold and stand up for what is right, and men are going to have to support those women in any way they can. It is going to take a long time and incredible effort. But if the support that has happened in Dayton can happen more often in other cities, the future for women in the industry looks brighter and safer.
Once a quarter, the Engineers Club of Dayton offers an all-you-can eat brunch in their dining room that is open to the public. For the first part of 2019, that date is February 3! Start your Sunday with a delicious meal in our century-old, historic building right next to Riverscape. Chef Laura and the staff serve brunch from 11 AM to 2 PM, preparing an amazing meal for all of our members, guests, and potential members.
The buffet-style meal features an omelet station, country ham, bacon, hash brown casserole, biscuits & gravy, seasoned beef, seared salmon, wild rice pilaf, roasted vegetables, and salad bar. With such a large selection of food and drink, everyone can find something they will enjoy on our menu! Brunch runs $15.95/member and non-members can enjoy for $17.95.
Engineers Club of Dayton
110 E. Monument Ave.
Dayton, OH 45402
Anthony Brown was born in Sussex County, New Jersey on September 15, 1816. He came to Ohio in 1817 with his parents and settled in Greene County in 1825. He arrived in Dayton in 1851 with his brother, Henry M. Brown. Together they established a hat store in 1837. Anthony inherited the hat store in 1861 after Henry died. The business was located on North Main Street where a full line of hats of the very best quality and of the latest styles were kept.
Anthony C. Brown died on October 17, 1891 at the age of 75. The memorial stone of Anthony C. Brown as noted in geological information taken from Professor Michael R. Sandy’s Guidebook No. 8, 1992 is of Sharon conglomerate, of Pennsylvania age, that crops out in northeastern Ohio. The bolder was transported by and deposited as the Pleistocene glaciers melted.
Anthony C. Brown is located in Section 101 Lot 1808.
Woodland Cemetery, founded in 1841, is one of the nation’s five oldest rural garden cemeteries and a unique cultural, botanical and educational resource in the heart of Dayton, Ohio as you will see as you read through this new MostMetro.com series. Visit the cemetery and arboretum and take one of the many tours Woodland offers free of charge. Most of Dayton’s aviation heroes, inventors and business barons are buried at Woodland.
Woodland Cemetery and Arboretum is located at 118 Woodland Avenue off of Brown Street near the UD Campus. The Woodland Office is open Monday through Friday 8 am to 5 pm and Saturday 8 am to 12 pm. The Cemetery and Arboretum are open daily from 8 am to 6 pm. The Mausoleum is open daily from 9 am to 5 pm. For more information, call 937-228-3221 or visit the Woodland website.
The Werks, who started their musical journey right here in Dayton, are always happy to come for the holidays and host their annual “Werksgiving” show. This year is even more exciting, as the band shifts locations to directly downtown, at the newest music venue: the Brightside! For years music lovers have longed for a big room to see music in Dayton, and that time is finally here!
Kicking off this special celebration is a massive group of special guests who are performing with local band Kommunity Service. The featured special guests include:
Johnny K AllDay guitar/vocals
Dino Dimitrouleas bass/vocals
Rob Brockman drums/vocals
Stephen Buttree Sax/keys/samples/vocals
Nathan Springhart keys/vocals
Megan Fitzpatrick fiddle/vocals
Aaron Armstrong percussion
Chris Houser guitar/general awesomeness
Bob Maltby guitar/genius
And many more of your favorite musicians!
This is guaranteed to be the biggest party of Thanksgiving weekend – especially for music lovers!
How to Go?
What: The 11th Annual Werksgiving
When: November 21, 2018 from 8pm-1am
Where: Brightside Music & Event Venue at 905 E 3rd St, Dayton OH
How: Tickets are $12.50 and available for advance purchase here: https://www.eventbrite.com/e/werksgiving-the-werks-brightside-dayton-oh-tickets-51051330905
2018 marks DATV’s 40th year of providing public access television to Dayton and giving our community the Freedom to Communicate. Rewind back to 1978 at the 1st annual gala with a trivia contest, a silent auction, and heavy hors d’oeuvres! The Stivers School for the Arts Jazz Combo will lend their musical talents during the night as well!
Individual Tickets: $55 (includes 2 drink tickets)
Trivia Team: $1,000 (up to 8 people per team)
For more information about tickets, sponsorship opportunities, and silent auction items, please visit www.datv.org/2018gala.
Jacob Stickle was born in Neckar-Thailfingen, Wurettemberg, Germany on February 26, 1825, son of John Jacob and Katerina Stickle.
Jacob helped his father on the family farm until he was old enough to be apprenticed to a butcher. He learned the trade of butchering and stayed in the business until he immigrated to the United States, landing in New Orleans on May 1, 1849. He arrived in Dayton on the first of June.
On his arrival Jacob started working for Adam Happle, a meat packer whose business was located on Valley Pike in Mad River Township. He worked for $7 a week and board. After two years Jacob had saved enough money to rent a butcher’s stand and later opened a stall in Harshmanville, on Yellow Springs Pike, which he attended for seventeen years.
In 1868, Jacob purchased the brewery of Sander and Stoppelman on Warren Street. When he started the business he decided to use only the best quality products, and to make his beer out of only barley, malt and hops.
In 1881, the City Brewery building burnt down. Jacob Stickle rebuilt and enlarged it at an expense of eight thousand dollars, building a three and a half story brick factory. The ice houses had a storage capacity of 2,000 tons and the beer cellars of 3,000 barrels. The first year the business made 4,000 barrels of beer and by 1882 the brewery was producing 7,000 barrels annually. The business required ten men and several teams for delivering the beer to local businesses.
Jacob married Barbara Drechsel on August 31, 1851 and they had two children. Jacob’s son, William, later helped his father run the brewery. In 1890, the business moved to 653 and 655 Warren Street. Jacob Stickle merged his brewery with The Dayton Breweries Company in 1904 and then sold out his part.
Jacob died on November 20, 1908 and is buried in Section 63 Lot 1126.
L to R: Harold Omer, Ray Danner and Lee Cummings. Danner was the owner of Shoney’s, which at the time owned the Famous Recipe franchise.
The founding of Lee’s Famous Recipe Chicken.
Lee Cummings, the nephew of Colonel Harland Sanders, spent his childhood in the kitchen of his Henryville, Indiana home. Lee hit the road with his Uncle Harland in 1952, selling their own special blend of spices along with their famous pressure cookers, which later became part of KFC’s “secret Recipe”. In three years, Lee and the Colonel opened over 800 KFC stores. In 1962, the Colonel sold KFC to John Y. Brown.
After the sale of KFC, Lee Cummings started developing his recipe later to be known as “Famous Recipe.” In 1966, Lee along with Harold Omer started “Harold’s Take-Home” in Lima, Ohio where Lee first introduced Famous Recipe Chicken.
By 1967, Lee and Bob Burick in Springfield, Ohio opened the fifth franchise store. Later that year, stores followed in Dayton and Cincinnati as well as in Michigan.
In 1972, Famous Recipe had 100 stores and by 1979 the number had doubled to 200. In 1981, Lee Cummings sold the chain to Shoney’s Restaurant in Nashville, Tennessee and in 1995, it was sold to RTM Restaurant Group in Atlanta, Georgia.
Locally, there are two major franchisees in the Miami Valley that keep the tradition of Lee’s Famous Recipe Chicken in the community.
Harold Omer was also a manager of aerospace engineering at Lima’s Westinghouse plant. Sometimes he would leave the office and go straight to his second job of frying chicken.
Harold K. Omer died in 1999. He is located in Section 100 of the Woodland Mausoleum.
The much anticipated grand opening of The Brightside Event & Music Venue is happening this weekend, Friday October 12th, 2018. Lots of love and labor has gone into this once forgotten space near the corner of 3rd & Keowee. Now this renovated industrial event space is ready for parties, weddings, concerts, art shows, and community events, right in the heart of downtown Dayton.
Owners and artists Carli & Hamilton Dixon started this project a decade ago, drastically transforming the space into multiple businesses, The Brightside being the final installment. They are ecstatic to invite the community to celebrate with them as they reveal their finished Vodvil Ballroom, in addition to the cozy bar space that has been open for events the last year. (To learn more about their story, click here)
The grand opening party will kick off with a two-hour VIP party, from 5:30-7:30pm, which requires tickets and will feature a ribbon cutting! Then the space is open to the public from 8pm-12am. Please feel free to drop in to check out this newest multi-use space in downtown Dayton!
HOW TO GO?
Of the fifty-eight Oak species native to North America, Woodland has twenty-five of them on its Arboretum grounds plus another 140 different species of trees. Join tour guide Kay Linden as he gives you an enlightening tour of the Arboretum at Woodland Cemetery.
Tour begins at 10:00 a.m. and departs from the main entrance of the cemetery. Woodland Cemetery and Arboretum is located at 118 Woodland Avenue off of Brown Street near the UD Campus. This event is free and open to the public. To make a reservation or for more information, please call 937-228-3221.
Woodland Cemetery, founded in 1841, is one of the nation’s oldest rural garden cemeteries and a unique cultural, botanical and educational resource in the heart of Dayton, Ohio. Visit the cemetery and arboretum and take one of the many tours Woodland offers free of charge. Most of Dayton’s aviation heroes, inventors and business barons are buried at Woodland.
Woodland Cemetery and Arboretum is located at 118 Woodland Avenue off of Brown Street near the University of Dayton Campus. The Woodland Office is open Monday through Friday 8 am to 5 pm and Saturday 8 am to 12 pm. The Cemetery and Arboretum are open daily from 8 am to 6 pm. The Mausoleum is open daily from 9 am to 5 pm. For more information, call 937-228-3221 or visit the Woodland Cemetery and Arboretum website.