Jungle Jim’s International Market is one of Ohio’s most iconic food destinations, known for combining grocery shopping with an over-the-top, immersive experience. It is often described as part international market, part theme park.



The business was founded by James “Jungle” Jim Bonaminio in 1971, starting as a modest roadside produce stand in Hamilton, Ohio. His focus on fresh produce and customer interaction quickly set him apart.



As demand grew, Jungle Jim expanded beyond produce into international foods, specialty items, and hard-to-find ingredients. What began as a small operation steadily evolved into a regional attraction.



The original Jungle Jim’s location is in Fairfield, Ohio, and it remains the flagship store. This location is famous for its sprawling footprint, maze-like layout, and elaborate themed décor.



After decades of success with one location, Jungle Jim’s expanded to better serve the greater Cincinnati area. This led to the creation of a second store in Clermont County.



Jungle Jim’s International Market Eastgate opened in 2012 in the former bigg’s space near Eastgate Mall. The opening marked the brand’s first major expansion beyond Fairfield.



Shoppers at Jungle Jim’s can find products from more than 70 countries, ranging from imported snacks and spices to specialty meats and cheeses. The selection is intentionally vast and often surprising.



Beyond groceries, Jungle Jim’s incorporates entertainment elements like animatronics, themed villages, and live seafood tanks. These features reinforce the brand’s reputation as a destination rather than a standard supermarket.



The Eastgate location was designed using lessons learned from the original store, resulting in a more modern and open layout. Aisles are wider and navigation is more intuitive.



While Eastgate shares the same playful spirit, it feels less chaotic than Fairfield. Many shoppers describe it as easier to shop while still offering plenty of visual fun.



Eastgate carries the same extensive international selection, including rare sauces, global snacks, and specialty beverages. The inventory closely mirrors Fairfield with occasional unique displays.



Signature visual elements, like creative hot sauce installations and themed sections, give Eastgate its own personality. It balances whimsy with functionality.



The store also hosts tastings, promotions, and community events tailored to the eastern Cincinnati suburbs.



Cheese lovers will find an unparalleled selection with around 1,400 different cheeses from dozens of countries, including unusual and artisanal cheeses not typically available in U.S. supermarkets.



The produce department often features exotic fruits and vegetables — think rambutan, dragon fruit, and other hard-to-find items — that can turn a trip to Jungle Jim’s into a tropical tasting.



In the meat and seafood sections, adventurous eaters can encounter things like alligator or camel meat and other unique cuts that reflect global eating traditions, though availability varies by season.



Jungle Jim’s has a vast Asian noodles section in its international department, where you can explore everything from Thai rice noodles to Japanese soba and Chinese vermicelli, reflecting the diversity of Asian cuisines under one roof.



Jungle Jim’s truly lives up to its name as an international market by offering products from more than 70 countries around the world, with aisles organized by region so you can explore Asia, Europe, the Middle East, Africa, Latin America, and beyond.



Bakery items such as pepperoni and jalapeño bread are local go-tos, and quirky finds like pickled quail eggs or insect candies have become cult favorites that people buy just for the experience.



Grade: A

The Old Gap Mills Country Store is a family‑owned general store and specialty shop. Originally built as Patton’s Mercantile in the 1930s, the building later housed a furniture store before being transformed into the current country store. There is a mix of home décor, primitive goods, locally made products such as jams from Aunt Nan’s, wellness items, and specialty foods, along with a coffee and espresso bar and hand-dipped Hershey’s ice cream. The store also stocks chips, regional snacks, and pantry staples like specialty sauces, pickles, and candies, along with seasonal treats. Have you been?

Here's my most recent column for the Charleston Gazette-Mail:

In most communities across the country, a hot dog is a simple recipe: a weiner, a bun and a squiggle of ketchup or mustard.

But in Charleston, West Virginia, a hot dog recipe would be found in the “dessert” section: pastry dough, fluffy cream and a drizzle of chocolate.

The donut is more commonly known as a “long John,” “cream bun,” “bar donut,” and many more outside the region.

It’s the Spring Hill Pastry Shop in South Charleston that coined the iconic moniker for the long, yeast‑based pastry split and filled with cream or custard, dusted with powdered sugar or topped with chocolate.

The hot dog has been on the family-owned bakery’s menu since its opening in September 1948 and remains its best-seller.

According to Clio, a nonprofit that offers digital content on historical and cultural sites, the idea for the hot dog pastry was created by current shop owner Robin Williams’ grandfather.

“The icing that goes in those is a recipe that he made back then. He was just looking for something to put it in … he decided to roll these pieces of dough up to where they come out shaped like a hotdog bun and he could slice it and fill it with that icing. He really liked that icing,” she said.

And it’s clear the community agrees: Spring Hill Pastry Shop makes about 150 dozen hot dogs per day.

While the hot dog has become the most popular iteration of the pastry, other bakeries in the area have created their own versions.

Sarah’s Bakery in South Hills makes “chubby buns,” while Batter & Bliss Baking Co. offers “Molly dogs,” named after owner Rylee Vealey’s dog, in various flavors like banana pudding and strawberry crunch. Valley Cakes & Cafe in Poca serves “wimpy Johns,” which are a bit more elevated.

Charleston’s hot dog — or chubby bun or Molly dog or wimpy John — pastry is a local chapter in a larger Appalachian story.

Variations of the same long, yeast-raised, cream-filled pastry appear throughout the region, often under different names.

In parts of West Virginia, Kentucky and Ohio, it’s more commonly called a long John or cream stick; in Pennsylvania’s Appalachian counties, similar pastries show up in neighborhood bakeries as cream bars or filled donuts, sometimes split, sometimes injected, sometimes topped with chocolate or simply dusted with sugar.

The name matters as much as the pastry itself. Calling it a hot dog isn’t a mistake — it’s a local shorthand, shaped by place and memory, the same way coal towns and river cities developed their own dialects, rituals and recipes. It signals belonging.

In an era where regional quirks are often flattened into something marketable, Charleston’s hot dog pastry remains stubbornly, proudly specific.

It’s a reminder that Appalachian food culture isn’t a single story, but a collection of small, deeply rooted ones — passed down through family bakeries, renamed across county lines and kept alive every time someone walks out with a white box under their arm.

The Brown Hotel is one of Louisville, Kentucky’s most iconic landmarks—an elegant, Italian Renaissance–style hotel that opened in 1923. It quickly became a social and cultural hub, hosting everyone from Frank Sinatra and Judy Garland to multiple U.S. presidents. Known for its grand lobby, Southern hospitality, and old-world glamour, the Brown is deeply tied to Louisville’s identity, especially during the Kentucky Derby season.



The hotel’s most famous culinary contribution is the Hot Brown, created there in 1926 by chef Fred K. Schmidt. Originally designed as a late-night dish for guests who wanted something more substantial than a sandwich, the Hot Brown became a Louisville classic. It’s an open-faced turkey sandwich topped with crispy bacon, sliced tomatoes, and a rich Mornay sauce, then baked until bubbling and lightly browned. Decadent, savory, and unapologetically rich.



Mornay sauce is a classic French cheese sauce built on a béchamel base—butter, flour, and milk—enriched with cheese, most traditionally Gruyère, Parmesan, or a combination of both. The result is a sauce that’s smooth, velvety, and gently nutty, with enough richness to coat food without becoming gluey.



The hot brown can be enjoyed at either of the hotel's two restaurants: Lobby Bar & Grill and J. Graham’s Café. I dined at the former at the bar in ordered the petite version of the hot brown.



"THE HOT BROWN - Roasted Turkey Breast, Toast Points, Mornay Sauce, Pecorino Romano Cheese. Baked Golden Brown, Finished with Bacon and Tomatoes. A Louisville legend, invented here at The Brown Hotel in 1926! The Hot Brown…a Louisville tradition with worldwide appeal has been featured in: The New York Times, The Wall Street Journal, Southern Living Magazine, The Los Angeles Times, NBC’s Today Show and Travel Channel’s Man v. Food as well as being a regular entry in many of the finest cookbooks."

This is a belly-filling, soul-warming dish if I ever had one. The Hot Brown is pure comfort on a plate. Toasted bread piled with turkey and crispy bacon gets drenched in that creamy, cheesy Mornay sauce. It's rich, savory and a bit heavy.



Grade: A

Pana Donuts is a family-owned donut shop and tea house with multiple locations in Indianapolis and the surrounding area. They’re known for handcrafted donuts, a variety of coffee, teas, smoothies and boba drinks, plus some breakfast sandwiches and deli options.



I ordered a mango smoothie, which has become a go-to of mine. This mango smoothie is bright and clean, with ripe mango flavor front and center. It tastes naturally sweet and slightly floral, balanced by a gentle tang that keeps it from feeling heavy. The texture is smooth and thin without being icy, finishing fresh.



I also ordered a jalapeno ham & cheese croissant. Soft, buttery, flaky layers give way to a core of salty ham and creamy cheese. The jalapeños add a bright, lingering heat that cuts through the richness without overpowering it.



Next time, I'll have to try the actual donuts.



Grade: B