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>>> ALMOST EVERY COMMUNITY HAS AT LEAST ONE STORE OR RESTAURANT THAT IS KNOWN FOR.

AND COLUMBUS IS CERTAINLY NO EXCEPTION.

SO JAVIER, IF I NAME A PART OF COLUMBUS, LET'S SEE WHAT COMES TO MIND FOR YOU.

NORTH SIDE.

>> CONES.

>> SOUTH SIDE.

>> TOMMYTOMMY'RE'S DINER.

THE EAST SIDE?

>> IT'S AN ITALIAN RESTAURANT THAT'S BEEN AROUND FOREVER.

>> SINCE 1929.

WE SENT GEORGE OVER THERE TO GET MORE OF THEIR STORY.

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>> WE ARE HERE AT THE ICONIC RESTAURANT ON COLUMBUS' EAST SIDE.

I'M HERE WITH JEFF, MICHELLE, MARIANNE.

FIRST OF ALL, TELL ME ABOUT THE HISTORY OF THE RESTAURANT.

>> MY GRANDFATHER STARTED IT BACK IN 1929 OVER ON GOODALE STREET, WITH THE EXPANSION OF THE HIGHWAY IN THE '30s OR '40s, HE MOVED TO HAMPTON AND MAIN STREET.

AND THAT WAS REALLY -- THAT'S THE BEGINNING OF OUR RESTAURANT.

AND THEN MY PARTS STARTED IT BACK IN 1955.

THEY OPENED UP THEIR FIRST ONE ON BROAD AND JAMES.

AND THEN THEIR SECOND ONE WAS ON LIVINGSTON IN 1962.

AND THEN IN 1980, WE CAME HERE, AND THEY CLOSED THE OTHER TWO RESTAURANTS EVENTUALLY, AND WE JUST HAVE THIS ONE STANDING WITH THE PARTY ROOM AND THE DINING ROOM, AND THAT WAS ENOUGH FOR US.

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>> SO I SEE PICTURES UP HERE.

YOU'VE GOT PICTURES OF THIS.

TELL ME ABOUT THIS.

>> I'M GOING TO GO WITH A LEGENDARY STORY THAT HIS SON TOLD US, JIMMY HAD TOLD US ABOUT HIS FATHER.

IT WAS MANY YEARS AGO, BUT THEY WOULD HAVE CARDS, THEY WOULD PLAY CARDS.

THERE COULD BE A GROUP OF FIVE TO TEN FOLKS.

THEY WOULD PLAY FOR THREE OR FOUR DAYS AT A TIME.

DURING THIS TIME, YOU KNOW, PETE WOULD THROW HIM AN APRON AND HE WOULD MAKE SANDWICHES.

HE WOULD WHIP UP SPAGHETTI.

YOU KNOW, IN THE OLD FASHIONED WAY.

AND ALL THE FOLKS THAT ARE PLAYING CARDS SAID HEY, PETE, YOU SHOULD THINK ABOUT OPENING A RESTAURANT SOME DAY, BECAUSE YOUR FOOD IS REALLY GOOD.

THE STORY GOES THAT'S HOW THIS ORIGINATED, WHERE THE RESTAURANT CAME FROM WAS FROM CARD PLAYING DAYS, FROM MANY YEARS AGO.

>> TELL ME WHAT THAT STANDS FOR.

>> ONE OF THE STORIES WAS WHEN HIS FATHER, OUR GRANDPA HAD HIS RESTAURANT ON GOODALE, HE SAID THAT THE FLIGHT PATTERN WOULD GO -- THE OLD TWA, THAT'S WHAT WE WERE NAMED AFTER, TRANSATLANTIC TRANSPORTATION, WOULD FLY OVER HIS RESTAURANT TO THE AIRPORT.

AND HE LOOKED UP AND HE SAID HE SAW THAT PLANE ALL THE TIME.

THAT'S WHAT HE DECIDED TO NAME IT.

>> YOUR FATHER WAS A BIG PART OF THIS WHOLE THING.

TELL ME ABOUT HIM.

>> HE NEVER WANTED TO BE IN THE RESTAURANT BUSINESS, HE WANTED TO BE IN THE FUNERAL BUSINESS, AND HE WANTED TO BE A FIREMAN, ALSO.

BUT HIS DAD WANTED HIM TO BE IN THE RESTAURANT BUSINESS.

HE GOT A FULL RIDE TO NOTRE DAME TO PLAY FOOTBALL.

HE WAS THERE FOR A SMALL AMOUNT OF TIME, AND HIS DAD GOT SICK.

SO HE CAME BACK HOME TO HELP HIS DAD WITH THE RESTAURANT, AND HE'S BEEN IN THE RESTAURANT BUSINESS EVER SINCE.

HE WAS JUST A HARDWORKING MAN.

WHEN WE WERE LITTLE, WE NEVER SAW HIM BECAUSE HE WAS HERE.

HE WAS A HARDWORKING GUY, 24/7.

HE LOVED IT.

IT'S NOT LIKE HE HAD TO.

HE JUST LOVED BEING HERE.

>> WELL, HE RULED.

WHAT HE SAID WENT.

HE LIKED IT A SPECIFIC WAY.

IT WAS HIS WAY OR NO WAY.

AND THAT'S KIND OF WHAT WE MISS, NOT HAVING HIM, YOU KNOW, LOOKING OVER EVERYBODY RIGHT NOW.

BUT WE TRIED TO KEEP IT THE SAME WAY AS WHEN HE WAS HERE.

>> WE SAID ALL ALONG, IF IT'S NOT BROKE, DON'T TRY TO FIX IT.

FROM FOOD TO THE WAY WE TREAT THE CUSTOMER, TO, YOU KNOW, THAT WE CARE ABOUT THIS BUSINESS AND SO THE CUSTOMER DOES REALIZE WE APPRECIATE THEM BEING HERE.

YOU KNOW, THAT'S WHO HE WAS, AND THAT'S WHO HE IS, AND THAT'S WHAT THIS IS.

>> EVERYDAY PEOPLE COME IN.

THEY'VE BEEN COMING IN FOR 20, 30, 40, 50 YEARS.

THAT'S WHEN YOU KNOW YOU'RE PART OF A GOOD THING AND THE RIGHT THING.

>> SO YOUR DAD DID THINGS, HE REALLY HELPED PEOPLE.

>> HE WAS A GREAT SUPPORTER OF THE COMMUNITY.

HE SUPPORTED THE SCHOOLS, THE CHURCHES, THE HOMELESS.

HE WOULD HIRE PEOPLE FROM HALFWAY HOUSES AND GIVE THEM A SECOND CHANCE.

JEFF WAS TALKING TO SOMEBODY THAT HAD RECENTLY CAME IN HERE, AN OLDER GENTLEMAN.

HE SAID IF IT WASN'T FOR MY DAD HE WOULDN'T BE WHERE HE WAS TODAY.

MY DAD HIRED HIM AFTER HE GOT OUT OF PRISON.

>> THE THINGS WE HAD NEVER HEARD, IT'S CONSTANT IN OUR LIVES TODAY.

PEOPLE WILL TELL US, YOU KNOW, THINGS THAT HE HAD DONE FOR THEM OR THEIR FAMILIES OR FOR THE CHURCH.

IT WASN'T ABOUT THE RECOGNITION FOR HIM.

>> THE RESTAURANT ITSELF, THE WAY THAT IT'S MAINTAINED, DO YOU THINK THAT'S WHAT KEEPS CUSTOMERS COMING BACK, IN ADDITION TO THE GOOD FOOD?

>> OH, YEAH, I THINK IT IS.

WE'RE OLD SCHOOL.

NOTHING HAS REALLY CHANGED IN THIS PLACE, AS YOU CAN SEE.

I THINK PEOPLE LIKE THAT.

IT'S A STEP BACK IN TIME WHEN THEY COME IN HERE.

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>> I KNOW YOU DO PIZZA, BUT YOU'RE NOT KNOWN JUST FOR PIZZA.

TELL ME WHAT IS ON THE MENU.

>> THIS IS OUR COOK RIGHT HERE.

SHE PREPS EVERYTHING.

THE SPECIAL LASAGNA, WE'RE KNOWN FOR THAT.

SHE MAKES OUR LASAGNA NOODLES, OUR HOMEMADE SPAGHETTI, WE'RE VERY WELL KNOWN FOR THAT.

AND OUR ITALIAN SUB.

>> IF ITALIAN IS NOT YOUR THING, IF YOU CAN'T FIND SOMETHING ON THIS MENU FROM STEAK TO FRIED CHICKEN TO SEAFOOD, IT'S A DIVERSE AND LARGE MENU.

>> WE HAVE A GREAT RESTAURANT HERE.

WE HAVE GREAT HISTORY WITH THE RESTAURANT.

WHERE DO WE GO FROM HERE?

>> WE'RE SHOOTING FOR 100 YEARS.

WE'RE AT 93.

>> YEAH, AND WE'RE HOPING TO GET SOME OF OUR PRODUCTS OUT INTO THE STORES.

SO THAT'S ONE THING WE'RE WORKING ON.

HOPEFULLY WE CAN DO IT, BUT IT'S BEEN A CHALLENGE.

>> I APPRECIATE YOU TAKING THE TIME TALKING TO ME ABOUT THE RESTAURANT AND THE REAL MEANING OF WHAT T.A.T.

STANDS OR, AND I APPRECIATE IT.

>> THANKS FOR HAVING US.

THANK YOU.

>> THAT MADE ME HUNGRY, CHARLENE.

>> ME, TOO.

IF YOU AREN'T HUNGRY YET, GEORGE IS HEADING OUT TO ANOTHER FOOD ESTABLISHMENT IN BUCYRUS, OHIO.

>> MAN, I WOULD LOVE HIS JOB.

>> THIS TIME IT'S A PLACE THAT SPECIALIZES IN BRATWURSTS.

>> MADE HERE IN OHIO?

I HAVE TO SEE THIS.

ROLE THAT BEAUTIFUL FOOTAGE.

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>> HEY, JOURNAL >> HI, GEORGE.

>> TELL US WHAT'S HAPPENING.

I'M READY TO GO.

>> FIRST, YOU'RE GOING TO HAVE TO PUT THIS ON, AND A HAIR NET.

>> WOW.

>> AND WE'LL GO BACK IN THE PROCESSING AREA.

>> I'M ALL SET NOW.

>> YOU LOOK LIKE A NATURAL.

COME ON IN, GEORGE.

THIS IS OUR BRATWURST MAKING ROOM.

THEY'VE GROUND THE PORK, MIXED NIT THE MIXER.

CAROLYN JUST LOADED UP THE HYDRAULIC STUFFER AND SHE'S GOING TO TWIST OFF THE BRATWURST AS THEY COME OFF THE HORN.

THE CASINGS ARE A NATURAL PRODUCT.

THEY CAN GET SKINNIER AND LARGER.

SO SHE HAS TO SHORTEN OR LENGTHEN THE LINKS TO MAKE IT EXACT.

IT IS BY EXPERIENCE.

IT IS A CRAFT.

>> THAT'S NEAT.

TELL US ABOUT THE HISTORY OF YOUR BUSINESS.

>> IT GOES BACK TO 1929.

IT WAS A NEIGHBORHOOD GROCERY.

WE HAD A ONE-ROOM STORE, WHERE THE CLERK WOULD GRAB A CAN OF BEANS OFF THE SHELF FOR YOU, AND GIVE IT TO YOU ON THE OTHER SIDE OF THE COUNTER.

WHEN THEY FIRST WERE MAKING BRATWURSTS, THEY WOULD MAKE 20 POUNDS FOR A WEEK'S TIME.

AND THEY WOULD HAVE TO EAT WHAT WAS LEFT OVER.

CAN YOU IMAGINE?

NOW WE CAN MAKE 2,000 POUNDS IN ONE DAY.

BRATWURST, A LOT OF GERMAN SETTLERS AND SAUSAGES JUST NATURALLY CAME ALONG FOR THE RIDE.

THAT'S WHY EVERY NEIGHBORHOOD GROCERY HAS A BRATWURST RECIPE.

>> WHAT MAKES BUCYRUS BRATWURST DIFFERENT?

>> BRATWURST ITSELF MEANS LIKE A FRYING SAUSAGE.

WE HAVE A WONDERFUL PRODUCT HERE, BECAUSE WE HAD MUSTARD SEEDS AND NO FENNEL, BECAUSE THAT WOULD BE MORE OF AN ITALIAN SAUSAGE.

THE USDA, WE HAVE CERTAIN STANDARDS OF IDENTITY.

THE CURIOUS THING, THE BUCYRUS BRATWURST MIGHT NOT BE BY THE USDA STANDARDS.

IF YOU GO TO GERMANY, YOU WILL FIND DIFFERENT KINDS OF BRATWURSTS.

THE SPICES, THEY ALL DIFFERENT NO MATTER WHERE YOU ARE AT.

>> TELL ME ABOUT THE HISTORY OF THE FIRST BRATWURST.

>> THERE WERE NEIGHBORHOOD GROCERIES THAT MADE BRATWURSTS ON THEIR OWN WITH THEIR OWN RECIPES.

BACK IN THE '60s, OTHER TOWNS IN OHIO WERE STARTING THEIR OWN FESTIVALS.

SO THEY SAID WHAT DO WE HAVE THAT MAKES US UNIQUE?

BRATWURST, OF COURSE, WAS THE FIRST CHOICE.

SO THE BRATWURST FESTIVAL WAS BORN IN 1968.

THAT WAS THE FIRST YEAR FOR THAT.

>> I WOULD LOVE TO TRY ONE.

>> SOUNDS GOOD.

>> YOU'VE GOT SOME PICTURES HERE.

>> THAT WAS MY GRANDFATHER, HARRY, AND HIS WIFE AND THREE KIDS.

HE'S THE ONE THAT STARTED THE BUSINESS IN 1929.

THE ORIGINAL STORE, WHEN I SAID NEIGHBORHOOD GROCERY, I WASN'T KIDDING.

A ONE-ROOM STOREHOUSE.

SO THIS GIVES YOU A GLIMPSE OF INSIDE THE ONE ROOM.

THAT'S MY UNCLE THERE WITH A NEIGHBOR THAT WAS HELPING OUT.

AND YOU CAN SEE THERE BEHIND THE COUNTER.

NOW YOU WERE WAITED ON BACK IN THOSE DAYS.

>> 1936.

>> UH-HUH.

>> WHO IS THIS?

>> MY MOM IS ON THE BOTTOM AND THOSE WERE THE TWO THAT CONTINUED THE STORE THROUGH THE '80s.

THAT WAS IN THE 1930s, AND THEY LIVED IN THE STORE.

IT WAS AT THE EDGE OF TOWN OF BUCYRUS.

THERE'S MOM WITH A CAT IN FRONT OF THE STORE.

THE STORE STARTED RIGHT BEFORE THE DEPRESSION.

MY GRANDFATHER, WHAT THEY DID DURING THE DEPRESSION, YOU SOLD TO EVERYBODY ON CREDIT.

HARDLY ANY CASH BACK THEN.

THIS IS ONE OF THE SALES TICKETS THAT WE HAD BACK THEN, WHERE YOU WOULD WRITE DOWN WHAT A CUSTOMER COULD GET AND ROLL IT UP WITH THE OTHER PREVIOUS CHARGES.

MOM ALWAYS TOLD ME THAT GRAND FATHER, HARRY, COULD GET ULCERS FROM WORRYING SO MUCH HOW HE WOULD PAY HIS BILLS BECAUSE HE WOULD EXTENT CREDIT.

THE SALESMAN SAID DON'T WORRY ABOUT IT, EVERYBODY IS IN THE SAME BOAT.

I KNOW YOU'RE GOOD FOR IT.

WHEN YOU CAN, YOU WILL.

THAT WAS THE '30s BACK IN A SMALL TOWN.

DURING WORLD WAR II, AUNT DOROTHY TOOK OVER THE STORE, AND MY MOM, WHO WAS A PILOT AT THE TIME, HELPED RUN THE AIRPORT THROUGH THE '40s AND '50s.

LATE '50s, MY GRANDFATHER, HARRY, NEEDED TO RETIRE.

HE WAS HAVING SOME HEALTH ISSUES, AND HE ASKED MOM TO COME BACK IN THE STORE.

THE PICTURE YOU HAVE IS BACK IN 1964.

RUTHIE AND DOROTHY DECIDED TO INVEST IN THE BUSINESS, AND THEY REMODELED THE WHOLE STORE.

IT'S NOW NO LONGER THAT ONE-ROOM STORE ANY LONGER.

SO IT WAS QUITE A COMMITMENT.

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>> I CAME HERE JUST TO GET A LITTLE BACKGROUND, BUT I DID WANT A BRAT.

>> YOU NEED TO HAVE A RYE BUN.

ONLY RYE.

WE PREFER SAUERKRAUT, MAYBE A LITTLE ONION.

THE MUSTARD WE USE IS HORSERADISH MUSTARD.

THAT WOULD MAKE A REALLY GOOD SANDWICH.

>> SOUNDS GOOD.

I'M GOING TO TASTE IT AND HET YOU KNOW.

>> PLEASE DO.

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>> IT'S GOOD.

THE MUSTARD IS GOOD.

>> THAT'S THE ONLY WAY WE DO IT.

AND YOU WILL NOT FIND KETCHUP ANYWHERE.

SO PLEASE DO NOT ASK FOR KETCHUP.

>> I DON'T THINK IT WOULD BE GOOD TO PUT KETCHUP ON THERE.

THAT'S A REALLY GOOD BRATWURST SANDWICH.

THANK YOU FOR HAVING US.

WE HAD A LOT OF FUN.

>> THANKS FOR COMING.

WE APPRECIATE IT.

>> NO MATTER HOW MUCH I TROY TO STAY HEALTHY, IF YOU PUT SOMETHING FRIED IN FRONT OF ME LIKE FRENCH FRIES, I CAN'T RESIST.

>> YOU ARE NOT ALONE, CHARLENE.

FOR ME, IT'S FRIED ZUCCHINI, I LOVE IT.

>> HOW ABOUT A FRIED BALONEY SANDWICH?

>> I COULD GO FOR THAT.

>> SOUNDS GOOD.

LESS THAN AN HOUR FROM COLUMBUS IS GNR TAVERN, KNOWN FOR ITS FRIED BALONEY SANDWICHES.

GEORGE HAS ANOTHER FOOD ADVENTURE.

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>> I HAVE A QUESTION FIRST.

IS IT BOLOGNA OR BALONEY?

>> BALONEY.

>> HOW MANY DO YOU AVERAGE A DAY?

>> WE AVERAGE 1,000 TO 1200 POUNDS A WEEK.

>> WHAT MAKES IT SO GOOD?

>> CHEESE, PICKLE AND ONION, IN THAT ORDER.

>> WHEN DID THIS START?

>> JOURNAL AND ROY STARTED IN JUNE OF '62.

MY WIFE AND I BOUGHT IT NOVEMBER 1st OF '85.

GEORGE AND ROY HAD WINGS IN THE BEGINNING.

BUT GEORGE CAME UP WITH THIS RECIPE AND WENT WITH THE BALONEY.

OHIO IS THE BALONEY CAPITAL, I GUESS.

AND IT TOOK OFF AFTER THAT.

>> WHERE DO YOU GET IT?

>> A BIG MEAT PACKING FIRM IN COLUMBUS.

YOU CAN'T BUY IT ANYWHERE ELSE BUT HERE.

>> SO IF I WANT THIS, I NEED TO COME HERE.

>> CORRECT.

NOBODY CAN USE GNR.

LOOKS GOOD, SMELLS GOOD.

>> CAN WE TASTE TEST IT?

>> LET'S GO.

>> WHOA.

>> HERE WE GO.

>> THIS IS IT.

THIS IS WHAT I'VE BEEN WAITING FOR.

THANK YOU.

THIS IS THE FAMED BALONEY SANDWICH.

>> THIS IS IT.

>> I KNOW YOU HAVE COCONUT AND BANANA CREAM PIES.

WHO MAKING THOSE?

>> MY DAUGHTER MAKES THOSE.

SHE COMES IN AT 5:00 IN THE MORNING TO PREPARE THOSE.

>> THIS IS KIND OF A FAMILY RUN THING.

THAT'S THE WAY YOU SET IT UP.

WHY DO YOU DO THAT?

>> WELL, THIS IS A VILLAGE OF 350 MAX.

I ALWAYS WANTED TO MAKE THIS A FAMILY RESTAURANT.

I WANTED TO SEE WOMEN, KIDS, SO MY WIFE AND I, MY DAUGHTER, AND I'VE GOT MY SON-IN-LAW IS THE NIGHT MANAGER, AND I'VE GOT GRAND KIDS WORKING IN HERE.

SO IT'S FAMILY, FAMILY, FAMILY.

WE ALL WORK TO MAKE WALDO A BETTER PLACE TO LIVE.

>> SO EVERYBODY COMES IN TO GET A FRIED BALONEY SANDWICH WITH THE SWEET PICKLES AND CHEESE.

AND LET'S SEE WHAT IT TASTES LIKE.

THIS WILL BE MY FIRST TIME.

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THAT'S GOOD.

ONE OF THE THINGS I'M TASTING IS THE SWEET PICKLES AGAINST THE GARLIC FRIED BALONEY.

IS THAT BY DESIGN?

>> YES.

>> AND YOU PUT THE CHEESE ON THERE, SO THEY ALL WORK TOGETHER.

I'M SOUNDING LIKE I'M A FOOD CRITIC, BUT IT TASTES VERY, VERY GOOD.

I TASTE THE SWEET PICKLES VERSUS ANY DILL PICKLES.

WHERE DO THE SWEET PICKLES COME FROM?

THEY DON'T TASTE LIKE A JAR.

>> THIS IS THE ONLY PLACE YOU CAN GET THEM.

THEY'RE CALLED SEKLARS.

AND THEY MAKE THE SANDWICH.

>> CAN YOU IMAGINE DOING ANYTHING ELSE?

>> NO, NO.

MY WIFE LOVES THIS.

SHE LOVES READING PEOPLE, AND TAKING CARE OF PEOPLE.

AND THIS IS HER DREAM.

AND IF IT'S HER DREAM, IT'S MY DREAM.

AND IT'S OUR KIDS' DREAM.

>> THANK YOU VERY MUCH.

>> THANK YOU.

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>> SO FAR WE VENTURED TO PLACES THAT MAKE SPAGHETTI, BRATWURSTS, AND FRIED BALONEY SANDWICHES.

CAN ANYTHING TOP THAT?

SPECIALIZES IN CHEESE AND CHOCOLATE.

>> CHARLENE, YOU'RE SPEAKING MY LANGUAGE.

>> IF YOU AREN'T HUNGRY YET, YOU WILL BE.

THIS TIME, GEORGE HEADS TO GRANDPA'S CHEESE BAR IN ASHLAND, OHIO.

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>> WE'RE AT GRAND PA'S CHEESE BAR, AND I'M EXCITED ABOUT THIS.

I'M INTERESTED IN THE HISTORY OF HOW THIS GOT STARTED AND WHERE IT CAME TO WHERE IT IS NOW.

>> GRANDPA WAS A STRONG MAN.

HE WAS TALL AND HE LIKED HIS CIGARS.

WHEN HE FIRST STARTED IN BUSINESS, HE TRADED A RADIO FOR A WHEEL OF SWISS CHEESE.

AND THE WHEEL OF THE SWISS CHEESE AVERAGED UP TO 200 POUNDS.

HE STARTED IN THE CHEESE BUSINESS, I THINK ABOUT IN 1945.

HE BUILT A STORE IN LODAI, OHIO, AND HE MOVED THE STORE TO WEST SALEM IN 1948 OR '49.

IF A CUSTOMER GOT SNOTTY WITH THE CLERK OR WHOEVER IT WAS, HE WOULD YELL AT THEM.

HE WOULD TELL THEM OVER THE LOUD SPEAKER, JUST LEAVE IF YOU DON'T WANT TO BE HERE.

[ laughter ] >> OKAY.

>> HE DIDN'T TAKE ANYTHING FROM ANYBODY.

THAT WAS A GOOD STORY.

BUT HE WAS A NICE MAN.

HE PASSED AWAY IN 1949, AND THE FAMILY THOUGHT THEY WOULD TAKE OVER THE BUSINESS FOR THEM.

WE BUILT UP THE STORE IN WEST SALEM.

IT GOT TO BE A REALLY NICE STORE.

I TOLD IT IN 1991, AND WE OPENED THIS STORE IN 1978.

IT'S BEEN A REAL BLESSING.

AND WE'VE DONE SO WELL.

WE'RE SO PROUD OF IT.

>> TELL ME SOME FOND MEMORIES YOU HAVE OF GROWING UP THE STORE.

>> THEY OPENED IT UP WHEN I WAS 3.

OUR HOUSE WAS NEXT DOOR THAT WE GREW UP IN.

ONE OF MY FONDEST MEMORIES WAS A REAL WORKING BARN WHEN WE BOUGHT IT.

THERE WAS STILL ANIMALS IN THERE.

SO UPSTAIRS WE WOULD HAVE CHEESE AND MEAT AND DOWN AT THE BOTTOM OF THE STORE, THERE WAS SHEEP.

SO I REMEMBER TAKING CARE OF THE ANIMALS.

>> WHEN WE FIRST OPENED, WE HAD JUST A COLD WOOD STOVE IN THE CORNER.

IT WAS REALLY COLD.

WE OPENED IN NOVEMBER, AND WE WORE GLOVES WHEN PEOPLE WEREN'T IN HERE.

WHEN THEY WOULD COME IN, WE TOOK THEM OFF.

AND THE CHEESE WOULD KIND OF FREEZE ON THE COUNTER, WHICH WOULDN'T HURT IT.

>> I REMEMBER A LOT, ESPECIALLY DURING CHRISTMAS.

YOU KNOW, IT WAS A BIG FAMILY EFFORT, BECAUSE WE WOULD EAT DINNER.

MY MOM WOULD SAY ALL RIGHT, AS SOON AS YOU GUYS ARE DONE, COME OVER TO THE STORE.

WE HAVE ALL THESE BASKETS TO MAKE.

WE WOULD BE SO BUSY.

MY BROTHERS AND I WOULD SAY, WELL, WE'LL PUT UP THE CHRISTMAS TREE REAL QUICK AND BE BACK OVER.

>> I WANT TO ASK ABOUT THE CHEESE.

WHAT KIND OF CHEESES DO YOU HAVE?

JUST GIVE ME AN EXAMPLE OF ALL THE CHEESES YOU MIGHT HAVE.

>> WE STARTED OUT MAINLY WITH TEN DIFFERENT KINDS, AND NOW WE HAVE OVER A HUNDRED KINDS.

MOSTLY LOCAL CHEESE.

WE BUY IT FROM THE AMISH, TOO.

>> TELL THEM ABOUT THE SWISS CHEESE AND HOW IT WAS MADE AND HOW YOU STARTED OFF WITH THAT.

>> IT TAKES 12 POUNDS OF MILK TO MAKE A POUND OF SWISS CHEESE.

I WENT TO A LOCAL PERSON, HE HAD A SMALL CHEESE HOUSE.

HE MADE OH, I DON'T KNOW, FIVE OR SIX A DAY.

AND I WAS ALLOWED TO GO THIS THERE AND PICK OUT THE CHEESE I WANTED.

SO I LIKED TO PICK OUT THE SATURDAY NIGHT CHEESE BECAUSE IT HAD MORE CREAM IN IT.

OF COURSE, THEY DIDN'T HAVE ANY WAY TO GET RID OF THE CREAM ON SATURDAY NIGHT.

SO THEY USED TO PUT IT IN THE FORMS, AND THEY WEIGHED 200 POUNDS.

THAT WAS THE BIGGEST SELLER.

IT WAS SO GOOD.

>> OKAY.

HOW IS IT TODAY?

>> IT'S BEEN WONDERFUL.

>> IT'S REALLY INVOLVED.

WE STARTED WITH JUST THE CHEESE BARN AND JUST THE UPSTAIRS LOCATION.

THEN WE OPENED UP THE BOTTOM PART, GOT RID OF THE ANIMALS, AND OPENED UP THE CAFE.

AND THEN IN '95, MOM AND DAD OPENED THE CANDY STORE.

MOM REALLY ENJOYS MAKING CANDY, AND THEY CAKE UP WITH THESE CHOCOLATES.

>> TELL ME ABOUT THE IMPORTANCE OF FAMILY.

>> THIS IS A FAMILY RUN BUSINESS.

>> TALK TO ME ABOUT THAT.

>> WE'VE REALLY GROWN.

>> I THINK THE SIGNIFICANCE WITH THE FAMILY IS THAT, YOU KNOW, RIGHT NOW NOT ONLY DOES, YOU KNOW, THERE'S GRANDMA AND GRANDMA, MOM, DAD, MYSELF, MY AUNT.

WE'RE ALL HERE TOGETHER.

IN THE END, YOU ALWAYS HAVE FAMILY.

>> AND THE GRANDCHILDREN ARE HELPING NOW.

SO THAT'S REALLY NICE.

>> FOR YOU, THAT WOULD BE GREAT GREAT GRANDCHILDREN.

>> THE ORIGINAL GRANDPA.

NOW YOU'RE A GRANDPA.

>> RIGHT.

IT FEELS SO GOOD.

I TOLD MY SON-IN-LAW, YOU'VE GOT TO BE GRANDPA NOW.

>> HE'S DEFINITELY GRANDPA, BUT HE'S GREAT GRANDPA.

AND THEN MY DAD IS THE SON-IN-LAW HE WAS TALKING ABOUT.

HE'S SOON TO BECOME A GRANDPA, TOO.

>> IT'S BEEN A PLEASURE.

>> OH, THANK YOU.

>> YOU BOTH ARE DELIGHTFUL.

>> SO MUCH FUN.

>> IT'S BEEN A PLEASURE.

THANK YOU FOR YOUR TIME.

>> THANKS FOR HAVING US.

>> WE THANK YOU FOR COMING OVER.

GO, OHIO STATE.

>> YES, SIR.

GO BUCKS.

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>> THANK YOU FOR BEING WITH US.

REMEMBER, CATCH ALL OF OUR EPISODES ON COLUMBUSNEIGHBORHOODS.ORG.

>> AND SEE OUR STORIES ON THE WOSU MOBILE APP AND FOLLOW US ON FACEBOOK, TWITTER AND INSTAGRAM.

>> WE'LL SEE YOU BACK HERE NEXT WEEK ON "COLUMBUS NEIGHBORHOODS."

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