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Bowling Green embraces aquaponics

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BGSU’s aquaponics facility. (TFP Photo/Mary Helen DeLisle)
BGSU’s aquaponics system grows a variety of produce, including lettuce, basil, radishes and kale, which are supported by nutrients from yellow perch and crayfish tanks. (TFP Photo/Mary Helen DeLisle)

BOWLING GREEN – Bowling Green has seen a surge in aquaponics development as a result of efforts from the Bowling Green State University (BGSU) aquaponics program and AGP Substrates LLC.

Aquaponics is a way to produce food using hydroponics (growing plants with water rather than soil) and aquaculture (raising organisms in a controlled area), creating a mostly self-sufficient ecosystem where both the produce and organisms can be harvested for human consumption.

Aquaponics is emerging as a way to create healthy and sustainable living, something that is important to 65 percent of consumers, according to the World Economic Forum.

Unlike aquaponics, traditional commercial farming often produces foods sprayed with pesticides, which can have adverse health effects.

More than 50 percent of foods tested by the Food and Drug Administration (FDA), both imported and grown in the U.S., have detectable levels of pesticides, according to the Environmental Working Group (EWG).

Aquaponics uses no pesticides, medications or antibiotics, according to Kevin Neves, a BGSU associate teaching professor and developer of BGSU’s aquaponics program, which has been operating for the past seven years.

Kevin Neves. (Courtesy Photo)

Despite the process for growing being different, Neves said when studies were conducted at BGSU, students thought the aquaponics-grown food was just as good, if not better, when compared to other foods.

The systems at BGSU have produced tomatoes, lettuce, radishes, basil and kale with water and nutrients from tanks containing yellow perch and crayfish, respectively. Largemouth bass are forthcoming to the system.

The program began after Neves was hired because of his background working with marine aquaponics. While marine aquaponics uses saltwater, the system at BGSU uses freshwater, which Neves said is more cost-effective.

Most of the water used in aquaponics is recyclable, and in some cases requires only 10 percent of the water used in traditional crop-production farming, making aquaponics a more sustainable production method, according to the Agricultural Marketing Resource Center (AGMRC).

Though the AGMRC reports that aquaponics can be time and labor-intensive, Neves said aquaponics is low maintenance and mainly consists of cleaning tanks and monitoring the water’s iron levels. Since BGSU uses aquaponics to collect data, Neves said they do more maintenance than is required of the average person.    

“If this was in your backyard, it would probably be less than 20 minutes a day,” Neves said. “It’s very easily adoptable for your everyday person or someone who’s looking to get into growing their own food.”

Cori Byrge. (Courtesy Photo)

As part of an initiative to make aquaponics more accessible and sustainable, entrepreneur Cori Byrge founded AGP Substrates LLC.

“I wanted to help people access fresh and sustainable and organic food. Our mission is to improve that accessibility of organic food that’s nutrient-rich and local by empowering people to do it at home,” Byrge said.

Byrge’s company focuses on two products.

“We just developed a fish tank aquarium filter to help people grow food at home,” said Byrge. “Our mission is also to help the farmers that raise food on a commercial scale. So our second product is the substrate that I’m telling you about, which integrates with our aquarium filter but also can be sold to farmers that are doing aquaponics.”

The substrate is a biodegradable hydrogel bead made of iron and patented by BGSU.  

“[Most] Aquaponic systems are naturally deficient in iron,” Byrge said. “Our product supplements that iron with a natural source of [chelated] iron instead of the supplements that they’re using right now, which are completely synthetic.”

Byrge first began working with these beads during school at BGSU where she received her bachelor’s in biology and is currently working on her master’s degree. Byrge also volunteered with BGSU’s aquaponics program during her time there.

While the company is still in its early stages, Byrge said business hasn’t been stagnant.

“We’ve partnered with a couple of commercial aquaponic farms and I’m sending them samples of our product for them to test,” said Byrge.

BGSU graduate student Maria D’Amico fishes for a yellow perch. (TFP Photo/Mary Helen DeLisle)
BGSU graduate student Maria D’Amico holds a crayfish. (TFP Photo/Mary Helen DeLisle)

Byrge hopes in the future she will be able to get enough business to produce on a larger scale and to adapt the size and shape of the substrates so they will be more compatible with various aquaponics systems.

While she now lives in Cincinnati, Byrge continues to make substrates while working as the director of communication at The Aquaponics Association.

In terms of the industry’s future, Neves sees aquaponics continuing to grow.

“Shortages in wild-caught fish, a growing world population, even higher per capita fish consumption. We’re gonna need more sustainable sources of fish. And if you can piggyback the idea of growing the produce along with it, it’s gonna be sustainable, and I think that that’s going to be a shift in production in general,” Neves said.

Neves also said consumer acceptance of aquaponic-produced foods is increasing in the Midwest, which could help with the adoption of this system on a larger scale.

“Signs point to the fact that people want produce and fish that are local, that are sustainable, that are healthy, but also taste good, and we’re showing that these things are possible.”

These aquaponics tanks contain yellow perch and crayfish and help support plant growth. (TFP Photo/Mary Helen DeLisle)

The case for national mesothelioma registry for veterans

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(Courtesy Photo)

The risks linked to military service are not always on the battlefield; some are disguised as innocent day-to-day occupations and are present in the materials used to build ships, barracks and bases.

Among the seemingly “innocent” is asbestos, a mineral once hailed by several industries for being affordable, durable and resistant to fire and other chemicals. Sadly, this has put thousands of exposed veterans at risk of developing a rare but deadly cancer known as mesothelioma.

Yet, the real crisis is not just the disease itself. A larger issue looms in the form of widespread misdiagnosis and delayed detection resulting from fragmented healthcare records and the absence of an effective tracking system.

A national mesothelioma registry could help end this concern, as this pushes for timely screenings, accurate findings and better recovery rates for diagnosed veterans. 

Mesothelioma’s hidden toll on Ohio veterans

Mesothelioma is an uncommon disease that thrives silently but aggressively. This mainly grows in the thin layer of tissue lining certain internal organs, like the lungs, heart and abdomen. Health researchers say this is usually caused by exposure to asbestos, a mineral known for its ability to resist fire.

But the problem is that diagnosing mesothelioma is incredibly difficult. It can take decades from the initial asbestos exposure for symptoms, like chest and belly pain, nausea and unintentional weight loss to appear. And when they do, they are frequently misdiagnosed, mistaking it for other less serious conditions. Tragically, the cancer has often progressed to an advanced and complicated stage before it could be correctly diagnosed.

(Courtesy Photo)

This situation is particularly dire in Ohio, whose military and various industries have relied heavily on asbestos for so long. Veterans who worked in shipbuilding, construction and mechanical maintenance have been especially exposed to asbestos, which increases their risk of developing mesothelioma.

Accordingly, this mineral has become a staple in numerous building products here prior to the 1980s. However, such widespread use has resulted in serious health hazards and, worse, the deaths of thousands of affected Ohioans.

In fact, data indicates that between 1999 and 2017, the Buckeye State logged 12,697 asbestos-related casualties, of which 996 were linked to asbestosis and 2,353 were mesothelioma cases.

Lucas County alone accounted for an estimated 638 asbestos-related deaths. 

Even though this crisis can affect all walks of life, veterans are unfortunately among the most susceptible. Several military facilities in Ohio, like the Wright-Patterson and Youngstown Air Force bases, have been identified as critical sites of asbestos exposure.

In 2016, authorities also admitted that a facility at Toledo Express Airport in Lucas County contained harmful minerals, including asbestos. This connotes that service members, especially those who served here, are really at a higher risk of developing mesothelioma.

Recent statistics show that 30 percent of the 3,000 Americans diagnosed with such a disease each year are veterans, which highlights the urgent need for targeted healthcare and support that could help ensure that this drastically impacted population has a higher chance of survival.   

Misdiagnosis, a far too frequent reality

Early detection is among the critical factors in enhancing the survival rate of mesothelioma patients. Yet misdiagnosis remains alarmingly high and common. Based on the latest data, 80.8 percent of stage 1 mesothelioma cases were confused with something else, causing the disease to worsen. Additionally, 70 percent of those in stage 2 have encountered the same issue, and the problem persisted into later stages—with 35.4 percent of stage 3 and 12.8 percent of stage 4 cases being inaccurately diagnosed. 

These high misdiagnosis rates could be attributed to its nonspecific symptoms which resemble those of more usual illnesses. The rarity of mesothelioma likewise contributes to its under-recognition and delayed diagnosis. And while there may be different reasons for these misdiagnoses, one fact is certain—these incorrect findings warrant immediate attention.

The troubling incidents of misdiagnosis we see are not just plain numbers because they represent the lives that have been severely compromised just because the healthcare system falls short in detecting the disease on time. Establishing a centralized system could be a key to comprehending the complicated nature of mesothelioma. 

Establishing a national registry could save lives

The prevailing issue of misdiagnosis among mesothelioma patients—particularly veterans—has been a longstanding challenge that demands comprehensive studies to improve both diagnostic methods and treatment options.

Yet, a hampering challenge is the lack of timely access to affected individuals who could contribute to this research. Mesothelioma cases can take up to two years to be included in the national statistics, which delays the researchers’ ability to reach out to their potential participants. Given the aggressive nature of the disease, many patients have already passed away before their cases are even reported, which makes it nearly impossible for them to partake in critical studies. 

A national mesothelioma registry could help fight this problem by implementing an efficient case-finding system that makes patient information available whenever needed. Such a system enables researchers to quickly engage with their prospective participants and deepen their comprehension of how the disease works. This also leads to the development of more accurate disease progression models and better-informed approaches to diagnosis and treatment—thereby accelerating advancements in care and survival. 

Immediate action is needed. It is high time for the Department of Defense, Department of Veterans Affairs and all healthcare partners to collaborate and prioritize the creation of a national mesothelioma registry for veterans. Such a system would reduce misdiagnosis and boost health services to ensure these individuals receive the best possible care in the face of this hostile disease. 

The Humorists

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Cartoon caption: Fig. 12E: Subtlety (bad homophone). A lime in the bottom of a tea cup.

Bad homophone by Steven J Athanas for the Toledo Free Press.

 4U Diner opens in Downtown Toledo

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4U Diner in downtown Toledo. (TFP Photo/Lori King)

TOLEDO – A new Mediterranean restaurant has opened in downtown Toledo, so the Toledo Free Press team went to lunch at the 4U Diner – and left absolutely stuffed. 

4U Diner is a restaurant that specializes in American and Mediterranean cuisine. On the American side, it offers classic dishes, like scrambled eggs with turkey bacon, fried egg bacon cheeseburgers and fish and chicken. As for the Mediterranean fare, there’s everything from Baba Ganouj and falafel to Arayes Kafta and Lebanese burgers.

Because the restaurant is owned by a Lebanese family, expect a Mediterranean flavor to every meal.

Hassan El Khechen is the owner of the new family-owned establishment. His dad, Mohammad, his wife, Maryam, and brother, Ali, play a big role in the diner. 

Through the first few weeks they’ve been open, the cheese rolls made by Hassan’s wife, Maryam, have been one of the most popular items on the menu.

At 4U Diner in Toledo. (TFP Photo/Lori King)
Cheese rolls. (TFP Photo/Lori King)

Hassan says he does most of the cooking, with contributions from his wife, who makes the cheese rolls and rice, but eventually they would like to add to the staff. 

“Rice, salads, everything is homemade,” Hassan El Khechen said. 

When talking about the future of 4U diner, Hassan says he would love to grow the business as it gets more popular.

“I would open another location,” El Khechen said. “I’d keep this restaurant and open another with the same name.” 

I had never had Mediterranean food before this, so I tried my best to branch out of my comfort zone and not order American food. 

In our experience at the diner, a small and old-school eatery on N. Erie St., we tried to sample as much as we could. 

A mixed platter that includes from top right Cheese rolls; meat pie; grape leaf; hummus; special sauce and garlic sauce. (TFP Photo/Lori King)

The TFP team ordered an array of food. We got the mixed platter, which included grape leaves, falafels, kibble, cheese pie, spinach pie, hummus and tabbouleh – all for $16.99.

I ordered the gyro omelet with tomato, onion and feta cheese and it was fantastic. I’m from Cincinnati, and there are not many Mediterranean restaurants like there are in Toledo, so this was my first time trying gyro meat. When I looked at it, I thought it would be a hard texture, like steak or chicken, but it was surprisingly softer than it looked, and the flavor was … unique. It was good. Personally, it was a new experience for me because I hadn’t tried anything like it.

I also liked the tabbouleh (a salad made with bulgur wheat, tomatoes, parsley, mint, green onion, dressed with lemon juice and olive oil), and was surprised by the mint.  I also enjoyed the cheese pie and falafel.

Even though I was full, of course I found room for dessert. We ordered baklava, a Greek flaky, layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. As I was eating it, I described it as the greatest dessert ever.

“Everything is fresh, made in a professional way,” El Khechen said when asked what stands out about his restaurant compared to others. The meat is halal style (prepared in accordance with Islamic law); it is prayed over before they cut it and the meat is also considered ‘permissible or lawful.’ 

Chico Rodriguez, right, and a coworker stop in for lunch at the 4U Diner in Toledo. (TFP Photo/Lori King)

Sitting on a stool next to large windows that face an alley were two men on their lunch break.

“You never know it if you don’t try it,” said Chico Rodriguez, a new customer. “The prices are pretty good, food is definitely good … I’d come back again.”

4U Diner is located on N. Erie St in downtown Toledo.

Grape leaves and hummus. (TFP Photos/Lori King)

Hummus with olive oil and paprika spice.

The gyro omelet.

The gyro omelet.

Fried kibbe.

Baklava.

The Humorists

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Cartoon caption - "Nice try, dear. But I suggest sticking to upgrading computers, and not kitchens," says wife to husband. He's standing in kitchen with cabinets on the floor.

Cartoon by Jerry King.

BGSU gets revenge in Battle of I-75

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BGSU fans cheer after a buzzer beater in the first quarter. BGSU got their revenge when they upset UToledo 81-72.

Falcons beat Rockets for 1st time in 710 days

Story by Chas McNeil | Photos by Kyle Brown

BOWLING GREEN – Bowling Green vs. Toledo is a rivalry that flies under the radar in the sports world, but don’t be fooled; the teams get along as well as cats and dogs, Batman and the Joker and oil and vinegar.

What turns a rivalry into loathing is proximity and stakes, and the stakes could not have been higher at the Stroh Center in Bowling Green last night as the Falcons faced off against the Rockets.

In front of a screaming orange crowd that packed the stands, BGSU finally silenced UT 81-72, breaking their longtime losing streak, which they’ve been unable to do since March 4, 2023.

“When I first got here (Bowling Green), Toledo was the monster. I mean, they were just formidable,” said second-year head coach Fred Chmiel following the game.

BGSU guard Lexi Fleming is chased by UT defender Kendall Carruthers.
BGSU head coach Fred Chmiel directs a play.

Tricia Cullop was just knocking it out year after year. They’re really good this year, but I told the players today it’s not about emotion but motion. You’ve gotta make feet move; you have to communicate; everything has to move forward. You can’t worry about the emotional piece.”

The game ultimately came down to “big-time” moments, and Bowling Green was able to answer the call early and often with the first evidence of that coming off a buzzer-beater three-point shot by fifth-year guard Lexi Fleming. The shot splashed through the net as time expired, giving BGSU a 25-14 lead.

Multiple Falcons showed up in one of the biggest games of their season, with fellow senior Amy Valasco scoring 30 points, which was just two points off her career high. Velasco became ninth all time on the BGSU scorers list with a layup that put BGSU up 20-12 in the first quarter.

Snapping their little winning streak is great! We went out there, we competed, but we’re focused on one game at a time and we’re trying to take our momentum with us and keep carrying it on.

BGSU senior Amy Valasco

Despite not coming out of enemy territory with a win, the Rockets have a lot to be excited about. The team produced 42 points from their bench, which towered against BGSU’s 10 bench points.

BGSU’s Amy Velasco calls a play while under pressure from UT’s Cadence Dykstra.

But where there is good there must also be bad, and there were plenty of negatives on both sides. The biggest, glaring flaw of the game was 18 UT turnovers compared to BGSU’s 12. UT opened the game with a turnover, and Bowling Green capitalized on many of the Rockets’ mistakes. The Falcons tallied 23 points from just turnovers.

“This was an incredible environment and everything I thought it would be,” Toledo’s first-year head coach Ginny Boggess said. “All the credit to BG and their staff. Porter and Velasco were playing like seniors that didn’t want to lose to Toledo at home the last time they got to play them.”

UT head coach Ginny Boggess draws up a play during a timeout against Bowling Green.

A big standout in the game for Toledo was graduate student guard Nan Garcia, who tallied a season high 18 points and eight field goals.

“I’ve only got five of these games left so I’m gonna give everything I have for this team, for this jersey and for Toledo. That’s what they deserve, and I’ve got to be better from the get go, not just the fourth quarter,” Garcia said.

Late in the game, Garcia did make her presence known, scoring a layup that led an eight-point run, setting BGSU fan’s hearts in their throats when UT got close at 69-66 with just over five minutes left in the game.

UT’s Nan Garcia takes a shot over a BGSU defender.

In the final moments of the game, it came back full circle to the rivalry and which team could be the loudest, so, with thousands of Falcons screeching at once, the Orange and Brown defense tightened, closing the contest with a nine-point gap.

Barring a MAC tournament matchup, both teams will have to wait nearly a full year to battle again, with BGSU holding the all-time lead since the series began in 1974 at 46-44.

“Man, what a game … Toledo’s a really good team. It was a dogfight back and forth,” Chmiel said.

“We took some big punches from them but we held tough, held the rope, and I think that’s the hardest we’ve ever played in terms of physical and mental toughness.”



UT’s Sammi Mikonowicz gets the ball stripped from her as she drives to the net.

BGSU’s Amy Velasco weighs her options.

BGSU guard Lexi Fleming tries to get around UT’s Cadence Dykstra.

BG’s Erika Porter gets fouled by UT’s Jessica Cook.

BG’s Erika Porter takes a foul shot.

UT’s Destiny Robinson dribbles around BGSU’s Amy Velasco.

Faith Fedd-Robinson leaps above BGSU’s Taya Ellis (11) and Johnea Donahue to take a shot.

UT’s Khera Goss pushes off from BGSU’s Johnea Donahue.

BGSU head coach Fred Chmiel complains about a call to referee.

UT’s Kendall Carruthers goes up for a shot.

UT’s Nan Garcia takes a three-point shot.

The Humorists

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Cartoon with two men talking about Trump: "Oh, c'mon ... there's no way he would ... tere's no way he could ..." "Have you been paying attention?" By Don Lee.

Editorial cartoon by Don Lee.

BGSU stuns UT in last-second

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Surrounded by University of Toledo defenders, BGSU's Javontae Campbell goes for what would be the game winning shot.

Story by Max Alfonso | TFP Photos by Kyle Brown

TOLEDO – In a season loaded with injuries, Bowling Green pulled off an upset against Toledo behind a Javontae Campbell put-back layup in the final seconds to win 69-68 Friday night.

Bowling Green walked into Savage Arena 3-7 in their last 10 games not having won in Toledo since February 2021.

Javontae Campbell attempts a two-point shot in the key as University of Toledo guard Sonny Wilson goes for a block.

Before the game, Jon Rothstein, of CBS sports, announced Bowling Green starting guard Trey Thomas would miss the rest of the season with a broken leg, adding to a lengthy Bowling Green injury report with Sam Towns and Yousef Kahayat already out for the year.

“We practiced 3 on 3, with managers, coaches playing; it’s just a hard situation. Some guys are just games only,” he said.

Derrick Butler had 20 points for Bowling Green and played all 40 minutes. He moved into the starting lineup for Javontae Campbell, who is playing with a hand injury that has kept him out of practice since Jan. 6. They combined for 43 of Bowling Green’s 69 points.

“Derrick has been doing a great job for us, he’s given us a scoring punch off the bench,” BGSU head coach Todd Simon said. “We want to stagger some of these lineups, especially when you’re shorthanded, to make sure you have some scoring.”

Sam Lewis gave Toledo the lead with 15 seconds left when he went 1-2 from the free throw line to make it a 68-67 lead. Toledo only led for 5:02.

Simon called timeout with 15 seconds left and down 1. He drew up a play getting Campbell to the basket. He missed the layup; Wilguens Exacte missed a putback; Marcus Johnson missed a put-back; it was deflected to Exacte who passed to Campbell who made the layup to give Bowling Green the lead.

BGSU head coach Todd Simon reacts to a penalty call.
UT head coach Tod Kowalczyk yells out onto the court.

“I wanted to get a quick shot just so if I did miss, we could get the rebound,” Campbell said.

Simon wins his second game in the battle of I-75 and his first at Savage Arena in front of a crowd of 6,837.

“With the transfer portal and all the changes that happened, rivalries still matter,” Simon said. “At least it does in our community, and it does to our guys.”

Toledo has now lost 3 of 4 and falls to 9-5 in the MAC. This is the first time Toledo has lost at least five conference games since the 2019-20 season.

“Disappointing loss. I never thought we got our typical Toledo run. We never got that 10 nothing run,” Toledo Head Coach Tod Kowalcyk lamented.

Sonny Wilson had 13 points for Toledo, his third straight game under 15 points. Before that he had eight straight games with at least 15 points.

Toledo is back in action on Tuesday at Kent State. Last time they played each other, the Rockets lost 83-64. It was their largest defeat in conference play this season.

Bowling Green travels to Eastern Michigan on Tuesday for another must-win game. The Falcons currently sit 9th in the MAC. The top eight teams make the MAC tournament in Cleveland. Eastern Michigan is currently 8th.

BGSU’s Javontae Campbell signals a play. Campbell ended up making the game-winning shot.

Toledo forward Javan Simmons takes a shot while being defended by BGSU’s Marcus Johnson.

BGSU Forward DaJion Humphrey is blocked by Toledo guard Trey Thomas.

University of Toledo guard Isaiah Adams watches as a BGSU player attempts a layup.

University of Toledo fans come out for the matchup with I-75 rivals Bowling Green.

University of Toledo cheer team peps up the crowd during a game against BGSU.

Toledo guard Isaiah Adams takes a tumble while trying avoiding pressure from BGSU.

Wilguens Jr. Exacte takes a three-point shot over defendeder Andre Lorentsson.

BGSU men’s basketball coach Todd Simon watches his team on defense.

DaJion Humphrey takes a shot as UT attempts to block it.

BGSU forward DaJion Humphrey scans his options while Toledo defender Sam Lewis applies pressure.

Toledo’s Sonny Wilson directs his teammates to move while under pressure from BGSU defenders Derrick Butler (10) and Braelon Green (5).

A crowd of 6,837 packed Savage Arena for the Battle of I-75 game.

Battle of I-75 roundup

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On this episode of The Flyby, co-hosts and school rivals Chas McNeil and Max Alfonso dive deep into the longtime rivalry between the Falcons and Rockets in all sports, including stats, scores and predictions. They also recap last week’s sports news and update you on the play schedule for this upcoming week.

Both students are spring journalism interns at the Toledo Free Press.

New episodes of the The Flyby Sports Podcast drop every Saturday.


Max Alfonso, left, and Chas McNeil host The Flyby Podcast in the Toledo Free Press podcast room. (TFP Photo/Lori King)

WHAT’S UP? Restaurant Week

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Maddie & Bella Coffee Roasters employees Aleeya Ciacelli, left, and Dani Cotter work the counter on Thursday. The downtown coffee shop is participating in Restaurant Week. (TFP Photo/Erin Holden)

Leadership Toledo’s Anna Toney touts 15th annual charity event

TOLEDO – It’s time for the 15th Annual Restaurant Week! As Toledo eateries prepare their specialty menus for a deluge of curious, thrifty and adventurous palates, customers are busy figuring out which of the 40 restaurants they want to sample.

Organized by Leadership Toledo, the week-long event, which begins Monday and ends March 2, benefits the program’s fundraising efforts for youth involvement in our city. To get a grasp of the growth of the event and its financial contribution to charity, the Toledo Free Press caught up with Anna Toney, executive director of Leadership Toledo, who gave us insight in the event’s overall contribution. 

Leadership Toledo’s Danielle Johnson , from left, KeyBank’s Dan Dower and Anna Toney. (Courtesy Photo/Doug Hinebaugh)

Ian Hubbard: What has been the impact of Restaurant Week since its inception? 

For us, it’s one of our largest fundraisers to support our tuition-free youth programming. Since 2010, this fundraiser has raised over $1 million. Many restaurants tell us it’s one of their busiest weeks of the year. What began with a dozen restaurants has grown to over 40! I’ve been with the organization since 2012 and it’s been incredible to see how it has evolved. We’re excited for another fantastic week! 

Is there a metric you use to trace the event’s impact? Is it feedback from the community?

We measure the impact primarily by the dollars raised. The feedback we receive from community members and local restaurants is incredibly heartwarming. It reinforces how much our community values coming together to support locally owned businesses. 

Is Leadership Toledo primarily a youth program?

Youth Leadership Toledo is a nine-month experiential program that brings together nearly 60 high school sophomores from over 30 area high schools. The program is designed to inspire community involvement and help students recognize their vital role in shaping the future of our communities.

Do you have any personal favorite participating restaurants or dishes?

Hard to choose! Local Roots offers really fun and tropical dishes during the event. I’m excited to try some new partners this year, like Regalo and Bluewater Grille. I do a lot of coffee meetings, so all of the coffee shops will be high on my list!

What is a misconception locals should get over when dining at these establishments?

The colder months are often the slowest for the restaurant industry, so supporting them makes a big impact. We always say it’s a win-win-win – for the restaurants, for customers enjoying great deals and creative menus, and for Leadership Toledo. Additionally, it’s important to know that you can order off the Restaurant Week menu or the regular menu, and it still benefits the fundraiser.

Locally owned recommendations

If you want to spend a day during Restaurant Week playing the role of “townie,” here are a few selections to get you from breakfast to dinner:

Maddie & Bella: Start the day off right with a slice of in-house coffee cake and a Cup of Joe (or tea, if you prefer less of a jolt). I’m fairly basic when it comes to caffeine – a hot coffee with a touch of cream always does the trick. If you want to be fancy, try their homemade scone, smeared in jam, and a hot matcha latte.

Maddie & Bella Coffee Roasters. (TFP Photo/Erin Holden)

Balance Pan-Asian Grille: If you’re looking to change it up, the Mongo and Korean BBQ tacos are light fare for your money. Ask for two of the red dipping sauces. The mix of savory between the proteins and spiral-cut vegetables and the heat of the sauce is a tip-top combination. Grab an order of their Eye of the Tiger butterfly tea. The sweetness of the passion fruit, pomegranate and lemonade mix will cleanse the palate. 

Home Slice Pizza: If you don’t want to venture away from downtown and crave a classic combination, there’s this St. Clair staple. I’ve had many pies there, and they’ve always hit the spot. Restaurant Week will see Home Slice offer two for $25 combos (large pizza and appetizer/dessert), as well as a Nashville Hot Chicken Pizza and a Spicy Meatball Pizza to benefit the event. 

Home Slice Pizza. (TFP Photo/Erin Holden)

Souk Mediterranean: You’ll have to stop home for a nap and change into your Saturday night attire before heading to Souk’s fine dining atmosphere. They’ll offer a three-course dinner (or a two-course lunch) in benefit of Leadership Toledo. In case that doesn’t fit your bill, I recommend the Roman Mussels to start, followed by either the Lamb Ragu or Garlic Roasted Duck Breast for your entrée. 

For a full list of the participating restaurants and their specialty menus, go to restaurantweektoledo.com