RICHMOND, Ind. – A towering gold cake at the recent Palette 2 Palate community arts event highlights the creative approach of a local dessert studio.

Lisa Caiazzo, owner and head decorator of Lisa Cakes, designed the piece for the P2P event at the Richmond Art Museum, drawing inspiration from gilded-era themes and visual art.

“They showed me what their inspirations were, and then they just let me run with it,” Caiazzo said. “I’m very visual, so I drew something up for them, and this is what I came up with.”

The large-scale cake reflects what Caiazzo enjoys most about her work, projects that allow for artistic freedom and experimentation.

“The unique looking things are my forte, I think,” she said.

Caiazzo’s path to cake design began years earlier with a homemade birthday cake for her daughter, a moment that unexpectedly sparked a passion.

 “I just decided to do her cake, out of the blue. Never did I ever want to decorate cakes or anything like that,” she said.

She then began creating cakes for family and friends. Over time, this hobby developed into something much larger, eventually leading her to join the catering department at Reid Health and gaining invaluable experience at large-scale events.

In 2018, she took the leap into entrepreneurship, opening her first studio in a small, shared space. Since then, the business has expanded and moved into its own space, where she decorates and offers sweet treats to the community in a setting that blends art and food.

“I don’t feel like this is a traditional bakery,” she said. “I feel like I’m on the artist side of things.”

In addition to custom cakes, the studio offers slices like red velvet and lemon blueberry, along with cheesecake, cupcakes and other desserts, including allergen-friendly options upon request.

Caiazzo emphasizes the importance of community in her business. Her team is a mix of family and long-time collaborators, creating a workplace culture that mirrors her own values.

Now, eight years in business, she said she continues to focus on improving her craft, while staying connected to a community that supports the work.

“We love creating for our town and the surrounding areas,” Caiazzo said.

RICHMOND, Ind. – Roots Bistro is beginning the year with a new menu, continuing its mission to make locally sourced, minimally processed food more accessible to the community.

The farm-to-table restaurant opened to the public in January 2025 and is built around principles of regenerative agriculture. Jason Livingston, operations manager of the Richmond location, said the restaurant’s roots are closely tied to his family’s farming history.

Livingston’s family farmed conventionally for years before transitioning to regenerative practices. That shift eventually led to providing food directly to their local community in Union County, particularly during the COVID-19 pandemic, when the family prepared carryout meals using food grown on their farm.

“That kind of all-around about led us here,” Livingston said.

Roots Bistro’s kitchen focuses on meals made without seed oil, corn syrup, preservatives, or GMOs. Livingston said the goal is to offer food that is quick, affordable, and transparent.

“What we’re trying to accomplish is giving people a place that they can get food, relatively fast, for a good price, that they would feel happy cooking for themselves and never wonder what’s in it,” Livingston said.

Livingston said his family originally grew most of the food that inspired Roots Bistro, producing a wide range of vegetables using natural, non-till methods without pesticides or herbicides. The farm also raised its own cattle, chickens, and pigs.

At the time, the challenge wasn’t growing the food but finding a market for it. That led the team to open a restaurant so they could supply themselves directly. Over the years, they have moved away from farming their own products, but the focus on local sourcing remains as much as possible. Livingston noted the current food system doesn’t always make that easy.

Opening the restaurant has been a learning experience, Livingston said, particularly when it comes to understanding how different people define healthy eating. That insight helped drive the creation of Roots’ new menu. He added that the restaurant is still refining its approach, describing the first year as a period of experimentation as the team learns what works best for both customers and the business.

“What we’ve learned is because of the way that humans in America have been eating for the past five decades or so, your body has been so inundated with factory chemicals and seed oils that everyone’s deficiencies are a little bit different,” he said. “Just because something works for me doesn’t mean it’s going to work for you.”

That philosophy led to the introduction of what Roots calls its “N equals one” menu, which allows customers to customize meals based on their individual needs.

“There’s this huge debate over what the optimal human diet is, I don’t think there is one. Start with real ingredients, start with whole foods, food that is as close to nature as you can get it, then you build your own experience from there.”

Roots serves a variety of salads, soups, rice bowls, sandwiches, and organic drinks. The updated menu also includes clearer labeling of ingredients, including sauces, to help customers with food allergies make informed choices.

Looking ahead, Livingston said the restaurant hopes to spark a local “real food” movement and become a hub where people feel comfortable talking about food, health, and where their meals come from.

 “We’re just tired of processed, ultra processed junk in food,” he said. “You shouldn’t have to worry about what you’re putting in your body because you need to eat something quick.”

LIBERTY, Ind. – At the heart of Liberty sits Kehila Coffee, a café that has become a central gathering spot since it opened on June 25, 2021.

Residents come here not just for coffee, but for a neutral space to connect.

Owner Darah Finch said the idea took shape over two years of planning. “It took me two years figuring out how to open a shop in town,” Finch said.

From the start, Finch had a clear vision for Kehila Coffee: a place where people could 'write a book, grade papers, or hang out after school.'

“That’s what I saw when I was creating the shop," Finch said.

That vision is also reflected in the shop’s name. “Kehila” is the Hebrew word for community, a concept Finch discovered during a trip to Israel. In its truest definition, it means “a group of people working towards one goal or purpose.”

“That’s exactly what we strive to be,” Finch said.

The café’s atmosphere reinforces that mission. Local artists display their artwork on the walls, while members of the Kehila team contribute pieces collected from travels abroad. The location itself helps, as the café, painted green and black, sits in the very center of town in the tallest building beside the courthouse.

Free parking and an open-door policy make the shop accessible to anyone passing through downtown Liberty.

Food is another cornerstone of the experience. Kehila offers pastries and gluten-free options alongside breakfast sandwiches and bowls, bagels, burritos, and quesadillas. Lunch features wraps, salads, soups, and grilled cheese.

“For lunch we make our chicken salad in house every morning and usually sell out by the end of the day,” Finch said.

Beyond the menu, Finch emphasized that Kehila is a space where regulars and newcomers alike feel seen. For her, fostering safety and comfort is just as important as the quality of coffee.

“You are loved. You have a purpose and there is a reason why you are here. I hope you feel that every time you walk through our door,” Finch said.

Kehila Coffee is open from 6 a.m. to 5 p.m. Monday through Friday, and from 8 a.m. to 12 p.m. Saturday.

REGIONAL – As Thanksgiving approaches, several local organizations are offering free meals and donation opportunities for those in need. Here’s a guide to help residents access support this holiday season:

• National Trail High School – New Paris, OH
  Wednesday, Nov. 19, at 6:30 p.m.
• First Church of the Nazarene – 1600 Chester Blvd, Richmond, IN
  Saturday, Nov. 22, at 11:30 a.m.
• Miami Valley Meals – Trotwood-Madison High School and Fairborn Phoenix
  Wednesday, Nov. 26, from 9 to 11 a.m. and 12 to 2 p.m.
• Miami Valley Community Action Partnership at Bruner Arena
  Thursday, Nov. 27 (Thanksgiving Day), from noon to 2 p.m.
• Blu Sky’s Café – 118 East Main St., Eaton, OH
  Thursday, Nov. 27 (Thanksgiving Day), from 4 to 7 p.m.

Residents are encouraged to contact each organization directly for any additional details, registration requirements, or updates. These efforts provide a warm meal and a sense of community for those who need it most this holiday season.

RICHMOND, Ind. – Bad Dad Pint & Slice officially opened its doors in Richmond on Friday, Nov. 7, celebrated with a ribbon-cutting ceremony.

Attendees enjoyed drinks and food following the celebration, and raffle prizes were available. The pizzeria aims to bring a unique dining experience to the community, featuring specialty pizzas, craft beers, and a family-friendly atmosphere.

The restaurant is located on North 8th Street in the Depot District and is now welcoming customers daily.

Find more here.

WAYNE COUNTY, Ind. – SNAP benefits have been paused for the month of November, and local restaurants are stepping in to help.

The Supplemental Nutrition Assistance Program (SNAP) is a U.S. government program that provides food assistance to low-income individuals and families. Nearly 600,000 Hoosiers rely on these benefits each month.

In response, several restaurants – including 5 Arch Brewing Company, Firehouse BBQ & Blues, and Sweet Blessings – are offering free meals until benefits are reinstated.

On Tuesday, 5 Arch Brewing Company announced on Facebook it will provide100 free meals each Saturday. Each meal consists of a chicken and rice casserole, available on a first come, first serve basis at their Centerville location. Meals are packaged in foil pans and serve up to eight people.

“Regardless of what team jersey you sport, the fact remains that there’s a lot of families that will have a difficult time sourcing food this coming month,” said 5 Arch owner, Jake Waltz. “We’re doing what we can to help alleviate that pain.”

Waltz said the effort is self-funded, inspired by similar initiatives at restaurants in Michigan. He added that many community members have reached out wanting to contribute, and the team is determining how best to manage that.

“Local businesses are always looking at how they can impact the community. It takes a while to plan this sort of thing out so I'm sure we've all had similar ideas around the same time, and I imagine other organizations will be doing what they can with their own unique skills and connections,” Waltz said.

Restaurants offering free meals require individuals to bring their SNAP EBT cards.

Restaurants Offering Free Meals

5 Arch Brewing Company: 100 free meals available by 11:30 a.m. on Saturdays

129 East Main Street, Centerville, IN

Firehouse BBQ & Blues: 100 free meals available by 12 p.m. on Mondays

400 North 8^th Street, Richmond, IN

Mancino’s: Free large one item pizza on Mondays

217 National Road West, Richmond, IN

IHOP Richmond: Up to 20 free buttermilk pancakes from 6 a.m. – 12 p.m. on Tuesdays

540 W Eaton Pike, Richmond, IN

Thai Thara: 100 free meals available between 12 – 4 p.m. on Nov. 2 and 9

1000 Chester Blvd, Richmond, IN

Sweet Blessings: Free meals available by 11:30 a.m. on Wednesdays

625 East Main Street, Richmond, IN

Block Head Records: 10 "Birthday Boxes" available from 12 - 5 p.m. on Saturdays

413 North 8^th Street, Richmond, IN

Lulu's Taco: Free burrito for pick up from 2 - 5 p.m. on Wednesdays

4563 National Road East, Richmond, IN

Restaurants with “Pay it Forward” Meal Boards

Suzie’s Pizza

820 East Main Street, Richmond, IN
Carlo’s Cuisine

1310 NW 5^th Street, Richmond, IN

Sweet Blessings

625 East Main Street, Richmond, IN

DARKE COUNTY, Ohio - The first taste of the holiday season is coming back to the Darke County Fairgrounds at the start of November.

The 9th annual Fall into Christmas Food Truck Rally and Craft Show takes place Saturday, Nov. 1, from 10 a.m. to 7 p.m. at the fairgrounds, 800 Sweitzer Street in Greenville.

Admission and parking are free for the event, which features both indoor and outdoor shopping areas with more than 100 local craft vendors, boutiques, food trucks, and live music.

Visitors can enjoy a visit with Santa Claus from 11 a.m. to 5 p.m. inside the Coliseum, along with pony rides and mobile train rides throughout the day. 

There is also a chance to win over $500 in gift cards and prizes by entering drawings at the gazebo. Each non-perishable food item donated to Solid Rock Church's Thanksgiving food drive earns an extra entry. Donations will go to help local families in need this holiday season.

Event organizers describe the rally and craft show as a celebration of small local business and encourage the community to come out and show support.

Image provided by Jason Blackburn.

RICHMOND, Ind. - At the corner of North Eighth Street and North D Street sits Firehouse BBQ & Blues, a locally owned restaurant that's become a destination for food lovers and music fans alike.

Located in Richmond, Firehouse offers more than just a meal, it's an experience. It's known for its slow-cooked, wood-smoked meats and features a menu packed with barbecue classics that include ribs, tender brisket, and pulled pork. There are also options of traditional sides and southern-inspired comfort food. 

Firehouse is also dedicated to bringing live music to its scene. The restaurant regularly hosts musicians of blues, rock, and soulful tunes.

The idea behind Firehouse BBQ & Blues was to create a warm and welcoming space where the community could gather for great food and live entertainment. 

RICHMOND, Ind. - Located in the Depot District of Richmond is Little Sheba's, a longtime favorite known for hearty portions of classic foods.

The building that houses Little Sheba's was built back in the mid-1800's, giving it a rich history. The earliest known business in the location was Lichtenfels Meat Market, which closed in 1982.

In 1984, the space got a new lease on life when Del and Duane Fetters remodeled it into a New York-style deli called LaCharcuterie Delicatessen.

Little Sheba's has a long history of local ownership and community presence on Fort Wayne Avenue. It’s been a Richmond staple since 1990, when John and Sharon Kurtz opened the original sandwich shop. The name “Little Sheba’s” came from a nickname John jokingly gave Sharon during their spirited debates.

In 2002, Steve Terzini purchased the business, renamed it Little Sheba's Restaurant, and expanded the space by adding a bar in 2004. Later, in 2019, Moises and LaVon Zacatelco took ownership and continued the tradition.

Most recently Jeff Rinehart has taken the helm to build on Little Sheba's legacy. In August, Little Sheba's celebrated its 35th anniversary, marking more than three decades in Richmond's Depot District. The milestone drew a weekend-long party, featuring performances of live music, which has now become a weekend staple.

The restaurant offers a variety of appetizers, including Bosco sticks and chicken wings, as well as pizzas, salads, burgers, sandwiches, and sides like chips.