- welcome to new day cleveland, i'm natalie herbick. and we are in mansfield, ohio. so we're just about an hour and a half away from downtown cleveland, and you know what i love about stops like these? you think, "oh, it's some extra drive time, "i don't really know if i can make it there." well we have found some fabulous spots for you over this next hour that are well worth that extra car time. wait until you see what we have in store, and we are gonna

right here at an iconic spot, which is the richland carrousel park. and sharon, so nice to meet you. - nice meeting you. - i know that you know quite a bit about the history surrounding this beautiful park. - thank you it does, it has a great history. it's 24 years as of this year, and then we were part of a revivalization. this downtown area was like most downtown areas, it was suffering and it had deteriorated. so they put together a carousel, and now the town is booming, we have carousel antiques, we have carousel everything going on. we're open seven days a week, and it's just a great place for family and friends to meet. especially from cleveland or from columbus. - [natalie] cus you get a lot of, you are in a great spot. mansfield is located between two great cities too. so you're pretty close to cleveland and i'm sure you get a lot of visitors from the town. - [sharon] we really do, we get a lot of family reunions,

cus they can come from all over. we have parties every weekend, and we can have eight or so it's great to meet your family and have your parties here. right here, how do you do it? - [sharon] yes, it works out wonderfully. you take a corner, we decorate it, they pay just a small amount for two hours, we give 'em tickets to ride and it just works out great. the whole family has a good time. - and i think anytime you're around a carousel you just, you feel like a kid again, and it's something for the whole family to enjoy. this carousel was how old? - this is 24 years old this year. we had this, the horses and everything carved especially. you will see a hippocampus on here, and that's part horse, part fish. - i was gonna say, "what is that?" (laughs) i thought it was just something i didn't know about, but that's an interesting mix. - it is, it is, it's really interesting. so that was made for us here, and it's just worked out beautifully. - they were locally carved too, right? - they were, by carousel works. they did that for us, in fact

so it's worked out a win-win for all of us. - and then you have the little gift shop, right next door here. - yes and we have the gift shop with a boutique area. we try to keep things priced for everyone. we have the boutique for everyone and the children, they love it, they start at about 50 cents. so we have something for everyone. as we say, you can't help but smile when you're at the carousel, it's just too much fun. - isn't that the truth? great spot for the family to come, and i think great spot to start their day here, if they're coming to mansfield for the entire day. good spot to start because i'm sure there's a lot of history to be learned starting right in here. - there is, there's a lot of history. every month we try to do something and the whole downtown participates, we shut down streets, we say come on down and see us. - well this is obviously a very unique thing. you're not gonna find a carousel in just any town. and you know what else you're not gonna find in just any town? - what's that? - blueberry patches. - and that is where we are going right now,

anything i've ever seen. (gentle adventurous music) if you're feeling blue, you might wanna make this next stop. we're at the blueberry patch, and it's gonna turn your frown upside down, let me tell you, we are here with lisa. lisa you have really transformed this entire property. you have this wonderful gift shop that we're in right now. that expand, i mean - well it's grown over the years. we started out, this building was our original greenhouse. that's why the brick floors. so we've gradually expanded into another and added on and added on, over the years until we are what we are today. - and it's not just a gift shop, check this out. this is actually a plantation where you make blueberries. you grow blueberries. - yeah we're ohio's largest blueberry farm. we have 27 acres of blueberry

that equates to 27,000 bushes. yeah it's a lot of blueberries. - so during blueberry season which is when? - july and august. - so during blueberry season in july and august, people can come here and pick the blueberries themselves? - people love to come and pick blueberries. we give 'em the buckets to pick in, they look they're a little bit larger than that one, but look just like that, so yeah it's a lot of fun. they bring their kids, it becomes a tradition. because grandparents bring the grand kids, then the parents bring the, it just continues generations and they love it, it's built a lot of memories. - and then when it isn't blueberry season, you still get these because you have blueberries, all year round for people to come and buy. - yes, whatever doesn't get handpicked or picked by u-pickers, is frozen into those buckets and we sell them year round. along with our pies and pastries. - [natalie] what else do you make with the blueberries here? - we sell jams, we sell syrups, we make jellies, we also bake pies, muffins, anything blueberry that your heart desires, pretty much we have

- and this is the little cafe area here which is so adorable, you feel like you're almost inside in a garden at the same time. - [lisa] and that's exactly the feel we were going for, was kind of a garden atmosphere, cozy, where people could just come and get a nice fresh meal in a nice atmosphere. - [natalie] and what about over here? this is the beanery and i see you have teas too. - yes we roast our own coffee beans here and we sell lots of different loose-leaf teas as well as bagged teas so, we are a tea room and cafe so, and the coffee is delicious. - [natalie] what can people get here at the cafe? - [lisa] in the cafe, probably the most popular items are our homemade quiche and our chicken salad, but we make our own soups and, of course we bake muffins daily, we have various sandwiches and salads, just always something, we try to change the menu seasonally. - [natalie] and i wanna go back to the whole gift shop aspect of this because everything in here is just so adorable, what all

everything from tea accessories to jams to vera bradley and cards and candles. a little boutique where you can pick up a little something for you too, lots of jewelry so, just a little bit of everything, plus seasonal merchandise. at christmas time the whole place converts into a christmas shop so, yeah it's fun. - pretty remarkable let me tell you. we're just getting started because we still haven't taken you right over into their next room, which is their winery. so that's where we're going after the break, see you then. - well taste it and tell us how it goes. - it smells like blueberry pie so far, that's what i'm getting, oh wow.

welcome back, okay we stepped right next door, and i found lisa's husband steve. we're here at 1285 winery. and they have blueberry wines of course as well, but before we get to the wines, they also make something delicious to go along with it, and that is your wonderful pizzas. - yeah, wood-fired pizza. we built an over here in the winery, and this is one of the favorite things for all our guests. - so i'll have you put a couple of these together for me real quick. what are, as you're putting 'em together, maybe tell me what some of the favorites are. - how 'bout one of our favorites which is a very simple pizza, a margherita made with extra virgin olive oil and some garlic in there, a little bit of

this is the most simple pizza but fresh tomatoes and fresh basil goes on this particular pizza and it goes well with all the wines that we have. - [natalie] so when you were coming up with this menu, as far what pizzas you wanted to put on, i'm guessing you then obviously had to make sure that they paired well with the wines. - oh yeah, we've developed several that really, really go well with the wines. we have a province, a vineyard pizza, we have a vegetarian, an ellie, that's due to the fact that my son has a girlfriend, who's a vegetarian and we named it right after her. it's one of the most popular ones we have. we also do gluten free and thin crust pizzas. so we'll go and stick this in the oven, and a few minutes later it's gonna come out nice and toasty. - [natalie] alright one pizza's down and lisa's bringing the other one over, and now it's time for a little pairing here, with some of the delicious wine you have on your property.

blueberry wines do you have? - we currently have three blueberry. we have a dry blueberry and a sweet blueberry, but then we have a very special reserve, that we've made from our bluerays. we have very little bit of this, but it's a special wine because we aged it in a french oak barrel. so not only do you have the notes of blueberry, but you have that oak, that tannin taste. it's a beautiful wine, just pairs with anything that will go so on and so forth. - so which one is lisa pouring for us now? - she's pouring blueberry bliss which is our sweet blueberry, one of the most popular wines here. last year we crushed 18,000 pounds of blueberries, and have made 'em now into these three wines, which we serve on a daily basis. - this isn't like grapes, you're not out there stomping 'em with your feet huh? you actually have some machinery to work. - we actually have machinery that crushes 'em and they're aged in stainless steal vats, with the exception

but there's a whole bunch of it in the cellar itself and, we'll be serving it all summer. - love to try this with you here, cheers. - cheers to you. - i've never had blueberry wine before. - well taste it and tell us how it goes. - it smells like blueberry pie so far, that's what i'm getting, oh wow. (jazzy music) that is fabulous. - thank you. - that is better than any sweet wine i've ever tasted. and you know what, i love blueberry as a wine. - awesome, awesome. - i will have another sip to be honest, it's that good. - i'll join you, thank you. - so come here to the plantation, what street are we located on? - we're at 1285 west hanley road, mansfield, ohio. - and if you forget, the name of the winery, 1285. i thank you both for having us here today, this place has been absolutely wonderful. you know we're thinking about beautiful places, we're gonna leave the plantation, and we are gonna head now to a place that was a 47-acre estate at one point, that they've transformed

(soft jazz music) - we're going to cleveland, well we go to cleveland all the time. (bright piano music) - we are a 47-acre garden and we have some of the most meticulous, beautiful gardens in ohio. with the variety of collections and well-thought-out designs of gardens that we have here, you're just not gonna find it anywhere else like this in ohio. charles kelley king was the president of ohio brass. he left the gardens to the public. he wanted the estate to be left for the public to enjoy. people come here to walk,

we have a duck pond, we duck feeders, we have beautiful peacocks that you just don't see walking around many other places. we do a lot of private events, in fact our weddings are one of our biggest businesses. receptions as well as grad parties, birthday parties, baby showers, corporate events, we want to make sure that you have the best day of your life here. we have a beautiful greenhouse with hundreds of varieties of tropical plants. a succulent greenhouse as well with hundreds of old-world and new-world varieties of succulents as well. the house is open to the public and that's free with admission to kingwood center. they could just come in, relax and walk around, enjoy the historical background of the house. - this house was built in 1926. it's a french-provincial

when you come in you can see the first two floors. lighting fixtures, furniture, portraits on the walls, most everything's original. this is the drawing room, mr. king would entertain a lot for business and pleasure. so this room was where most of the entertaining took place. the french doors would open up onto the south lawn and he could have garden parties out on the terrace in the south lawn. this is mr. king's dining room. what makes this room unique is the wallpaper is hand-painted, linen wallpaper that's from france. it's original to the house. also this room has a lot of waterford crystal. it has a waterford crystal chandelier, sconces, and table chandeliers as well. (lively music) - [bonnie] even though we are a botanical garden, we are a working garden. we work very hard and we have very dedicated staff, as well as volunteers, we have many, many volunteers

during the season to constantly keep up with the garden, making sure that everything is a perfect experience for you. - beautiful there isn't it? make sure you bring a little cash when you head to kingwood center gardens, because they do require a small admission fee, they charge you by the car, and one more thing, no pets allowed. more from mansfield after the break. (light orchestrated music) whoa, that has some kick to it, - it does.

welcome back, our next stop here in mansfield is olive us, anna's place. now anna you love a cleveland favorite, which is the olive scene, - i love them. - and that's kind of why you started this whole thing? - i did, they're a great company that is up in vermilion and a few other locations and we use a lot of their products. so it was a good stepping stone for us to get our feet wet with how oil and vinegars work. - now all of the oils, olive oils we see here, they are from italy? - they do, they all come from modena, italy. we actually have a distribution company out of california, but they get it directly

that's how it gets to us? - well when you come in you obviously see all of these amazing names like, cranberry walnut oil then you have the blood orange, so she has them in the little pots here so that you can test them out. - you can taste them. - can't leave without testing them right? - right. - can i try, what are some of the big ones, that everyone comes in here and they can't leave without? - i think some of our biggest sellers on the oil side is gonna be a tuscan herb, things that are versatile, you can use them to cook with, to dip bread in, so i think people really like versatility. - where do you come up with some of the ones that you have like the blood orange or let's see what else you have over here, hickory smoked, i mean, when you decide which ones you want to bring in the store, how do you decipher which is which for you? - a lot of times we have customers who come in and they will say, have you ever carried this, have you ever heard of this and so, i usually try to tell customers that if they see something that they've tasted before or there's something that they would like, come in and tell me because the worst thing that could happen is people don't love it, and so we switch it out. it out, swap out.

- [natalie] can we go over on this end, now you have, it's not just olive oil, you have vinegar on this side, tell me a little bit more about your vinegars. - all of our vinegars come from modena as well. they are all aged 25 years, so everything that we carry in our store is a really thick, thick vinegar. we do carry one that's a honey base instead of a balsam base, which is the honey and serrano chili. - ooh where is that one, i need to sample that. - so it has a little bit of a peppery taste, it's got a little bit of a heat, and it's gonna be that more traditional thin, watery vinegar that i think people are so used to seeing. - whoa, that has some kick to it, that is, - it does. - spectacular. that if you come here, that is delicious. - [anna] thanks i'm glad you like it. this back wall over here? - [anna] the back 10 different sea salts, they come in different flavors, so we do carry a few that are traditional and your himalayan, and then we make sure that we carry a few that are a little flavored or spicy, even a few that are sweet. - what's your favorite, which

- i would say that my favorite is probably the vermont maple. most people don't think about putting salt on ice cream but if you really put it on vanilla ice cream, even with a vinegar and some crumbled pretzels it gives you that real sweet but salty taste that would go... - sweet and salty for sure. - right, that goes really good on an ice cream. - so that's the thing too, i feel like your probably really good with ideas of, when people come in, what you can put them on, for them, so to help them out with some recipes. - right, prior to this i'm a stay-at-home mom, so it's a lot of trial and error at our house, and i always tease my husband that he's more trial and i'm more error - well you're doing something right, whatever trial and error you had to go through to get to this, i think you've done well for yourself. - well thank you. - what a great stop, if you're coming here, to take some goodies home for, or for yourself, - right. some good olive oil. - perfect. street are we on? - east 4th street.

anna thank you so much. we're glad that you had this epiphany and you wanted to do this because now we get to go home with some good treats. - perfect, thank you guys for stopping. - alright well hey, up next is this, something else i can't live without, and that's potato chips, and from what i hear it is a staple in this town. (gentle bright music) - our company was started in 1945 by my father. we always had 'em, had chips at our house. one of my fondest memories was dad got a new packing machine, and it wasn't working properly, so the bags of chips were about that long. we loved that. basically it's pretty simple. we just take whole potatoes and we peel the skin off of 'em. we slice 'em and we wash 'em, we fry 'em, put salt on 'em.

potatoes that come to us in about 50,000 pound increments, and we unload 'em, right behind us there's a conveyor system and they go behind us in these bins, there's three bins back there and they each hold a trailer load. we use one load a day. the potatoes are getting peeled, there's abrasive rollers inside the peeler, which basically rubs the skin off, and after that they''re going past these ladies, who are inspecting for defects or if the potatoes are too large they cut them in half, then they go up a conveyor over here to our side, and then the starch is washed off of the potatoes right before they go in the fryer. once they go through the fryer, and they're in the fryer about three and a half minutes, they come through the other end,

right at the end of the fryer, then they go through a piece of equipment called an optic sorter. that takes a picture of all the potato chips, and with a blast of air, it will knock the brown or defective chips off the conveyor. so once they go through there, they take an elevator ride up to the mezzanine area which is where we're at right now. they go through the conveyor system that we have, and then they go into one of five packing machines, where they're weighed, seasoned and then put into bags. 10 minutes, from the time a potato is put in, until it can be in a bag. potato chips are packed in boxes. we have the warehouse behind us over here. they go on, in this local area, we have route trucks that make deliveries to all types of different retail stores. in addition to that, we make potato chips and other brands

all over the country. then we have a store that's here as well, at our factory and we also ship online. we try to make the best chips we can, we want 'em to be fresh, we take a lot of care to get good potatoes, and when people are sitting in front of a football game or a family picnic, we want 'em to be happy. - whoa, hello! still to come, i'm meeting a few

welcome back to mansfield, we're taking you to new heights right now, because we are at the ohio bird sanctuary, we're getting see ohio's birds of prey, and song birds so i'm real excited gail, to be here because i think it's just so wonderful what you do in order to keep these birds safe. - all the birds you're gonna see here today are ones that have come to us for some type of care, like rehabilitation, they might have been hit by a car, and they can't go back out in the wild. so they all live here in this refuge and the public gets a chance to meet 'em and see 'em up close. - who do we have right here? - this is diesel, - [natalie] hi diesel. - diesel's a red-shouldered hawk. she was a falconer's bird so she was actually trained to hunt

what the falconer had wanted her to like squirrels, diesel liked to hunt worms. - [natalie] she's about to hunt that camera right now, she's giving it the evil eye (laughs). - but diesel's a really cool bird that you can come out and watch her fly because she's, we do presentations with her around 1 o'clock on saturdays and you can watch diesel fly, which is really fun. - now what types of birds are scattered throughout the area here. - these all have our birds of preys, our hawks, falcons, owls and eagles. apollo here is hooting, he's a very social owl, the public love him because he'll come up and interact and he's what's called an imprint, which means somebody tried to have him as a pet, he thinks he's a person and that's why he's talking to you. - i think that's so remarkable with owls, how they do that, i mean it's crazy to me how they think they're humans. cus they connect with humans on that level too, right, they'll attach to someone? - well they do if they come in very young, they have a developed brain that if they're raised by humans they think they're humans. - isn't that remarkable? so how close can people

walking along the path, you have something where you can actually interact with diesel. - right yeah, we have, we do programs called bird encounters, so you get to see 'em up close, and then when they come to the front of the cage and talk to you (laugh) that you get to see 'em, just through walking this way and then our far cage-- - oh it's coming closer, hi! so how many birds over time have you housed here? - wow. - [natalie] probably... - i'm not even sure i could answer that question for you. - [natalie] tons. - yeah right now we have 52 birds on site, that we take care of. - what made you want to get into this? whoa, hello! - these two species are not friends in the wild. - [natalie] okay we'll keep walking then. - so that actually wasn't towards you, that was probably towards apollo. you know what, i've always liked animals, i was hired by a nature center, and was introduced into interpretive education using animals and fell in love with it, and then founded this organization back in 1988. - [natalie] it's non profit. - [gail] it's non profit,

okay with you, i know you have some song birds here as well, and i'd love to go in one of the cages, and see what it's like. - alright well let me put diesel away, cus he's not allowed in the song bird aviary. - yeah, we might wanna keep them apart. alright you go back in diesel, see you in a minute. - i'll meet you in front of one of the other cages. - sounds good. - [gail] alright. there's about 30 birds in here ranging from some of our domestic chickens that interact. - [natalie] i see them down there. - [gail] we've got ned the gull. blue jays, song birds, there's quail in here. so this was actually something that is nice, cus it's all handicap accessible so individuals in their wheelchairs can come in and interact with the birds, school groups love it, and then - oh look there's a blue jay. - our friend here. do you want to feed him? - what do they eat, what's in your hand here? - he's gonna eat meal worms. - these are fun. okay buddy, do you just pick one up? - he'll come right over to you. if you keep your hand out, he'll come to you. - how many do i put on here? - yeah, he'll come right over to you. there you go.

oh my gosh, this is incredible. oh you want in there, go 'head. - he says you got a whole bowl. - this is amazing, oh my gosh. he's on the camera. come on buddy come back down. - [gail] he says but this is nice and soft. - [natalie] he's on the camera, he's on the big fuzzy part, those, sound stick. (laugh) okay so this is all part of the experience that everyone could come in here and be a part of this, - [gail] be a part of it. - [natalie] see all of this down here. what's in the side cage over there? - [gail] that is what we call the weathering cages. so when a bird is, after they've been in rehab, and we've been taking care of them inside, they have to come out and get acclimated to the temperatures outside again. so these are all birds that have gone through rehab that either are gonna come into the aviary, because they can't be released, or they'll go back out in the wild. so they have to get back out into the rain and everything. - so they all have, (laughing) i'm dying, cus the blue jay will not get off the camera. they all have names? - the song birds don't all have names no.

all have names for them. - they're like family to you probably. - they are like family yeah, yeah. a lot of 'em i've had 'em for 25 years. (laughing) - the bird is now on herb's head okay. there we go, he flew away now. he's a friendly little guy. - he is, you get a lot of hands on interaction. you won't leave here without feeling like you've had some sort of personal experience with birds. - this is absolutely wonderful, so neat. these guys eat meal worms here, not necessarily my cup of tea, but the next place we're going to is definitely up my alley and even the president has made the stop. (laughs) he really likes you. (laughing) (mellow guitar music) - it's a nut and candy shop. we have all kinds of chocolates and fudge and all kinds of nuts, deluxe nuts, and cashews and pecans

we make over 21 flavors. it's like a hard tack candy, so each of those colors have a different flavor. this will be like a two-process, the cream goes in here and then we push this down on top it sticks then we can pull it out and put it in and dip it. then it's a ball shape. chocolate we make everyday, now fudge we make probably once or twice a week. we have what we call a basket look. we take a cardboard and everybody can pick out whatever they want in it. and then she builds it up in cellophane and it has like a pretzel rod as the, it looks like a handle on it. then we bring it up on the sides like this. then that will go in a cooler and then we'll bring it out and put the cream in, and then put the top on. president obama

over in the park but were here like three days before, and they kept coming in buying snacks, so we kept saying well if you like it, maybe you should tell your boss, and then he came in and we didn't know what for sure what to say to him, but he just comes in the door and started talking, making conversation and he talked to everyone of us that was here. he bought things for his wife, and he bought and he bought things for, matter of fact, the squirrel paws is what he bought for himself. he said that he wanted three of the squirrel paws, and as i was going around the counter to get it for him, he said "you know you better make that four "because one of my secret service guys really likes "chocolate and if i'm eating it and he's not, "he'll be whining the way home." well if it were me, i would wanna keep my secret service happy too. (laughs) i drop it in upside down, and then we bring it up and tap off the chocolate. then we bring over and plop it on.

trademark on top. my head gets about this big, i try to be (laughs) calm but it really makes me feel good. when you've created something and then it's growing and people enjoy it and... (eerie music) - [natalie] up next one of the

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welcome back, we're continuing our tour through mansfield and we're in the downtown area right now because we had to make a stop at this place. the phoenix brewing company, i have duncan with me. you and how many other guys put this thing together? - there's four partners total, i'm one of four partners. - alright, now what's really cool about this place, other than their beer, is what it used to be. - right it used to be a mortuary, it was built as a mortuary in 1914. it was the schroer mortuary. they started off

as a furniture manufacturer. and they made caskets into the mortuary business, that why it was built. - [natalie] now it's a straight up brewery. - right, completely different thing, right. - very different use for it. but what a cool building it is, one of the neat things that they have that's kind of kept to the history going on, are the flights, what you put them in. what is this made out of, it's in a coffin shape first of all which i find pretty funny. - that is made out of wood out of the casket elevator, it was a hand-drawn elevator that is now a mop closet. but yeah, we saved some wood from the building to make coffin shaped flights so yeah, kind of made sense, a little subtle we think. - little subtle. (laughs) - yeah a little subtle maybe not, some people notice it after they've had a couple so. - there's something kinda creepy kinda cool about it right? alright so, i know you're known for several different beers. i've heard about this redemption. so if it's okay with you i'd love for you to pour a couple of these. - [duncan] sure redemption ipa? - [natalie] yeah, what makes that so big?

it's the smooth flavor. - [natalie] i was a bartender once, do you need me to pour that for you? citrus, well (laughs) so, there we go, i can just wipe that off. - oh it's fine. oh look they even use the water to sip it off. okay, i'm so sorry, let me have you explain it again. the citrus nature of it? - yeah it's an india pale ale, it's a west coast style. so it'll have a little pine and citrus notes. it's not overly bitter, i think that's one of the reasons it's popular. - because when you think of ipa, you're thinking overly bitter. - yeah and it's not over the top. - it's not at all, it's really good. - thank you. - [natalie] i like that a lot. i'm not normally a hops kind of girl, so this is really good stuff, okay. what else are you really known for? - i would say second in line would be our ferryman stout, it's an oatmeal milk stout, it's 7.2%. - did you know i was coming? this is like one of my, what you're explaining is one of my favorite beers. - i had no idea. - yes, okay which one is that now? - that is the ferryman stout. - what's in this one? it has some roasted malt,

also has milk sugar, it's a lactose that adds some - okay, i like the sweetness on the back end part of it. that's my kind of beer, i knew i would like that, wow. - yeah those are two of the most popular. come here from cleveland and obviously wanna come and sit and relax and have a beer but they want to maybe take some back with them, i see the growlers, you can do just about anything here for them. - yeah we have growlers and we have the half size growlers, we call them howlers, we have stainless steal growlers, so yeah those are real popular for take out, we don't offer cans or bottles at this time. and it's a good way, some people just stop in, fill and then leave, so yeah it's convenient for some people. - alright, i'm still really amazed by the fact this was a mortuary before, so i'm intrigued, can we go downstairs to see where you do all of your brewing? - sure, that was the embalming area now it's the brewery. - well it doesn't look as creepy down here as i thought it would, you've really changed things up.

to look like down here at all. - so this is the actual brewing aspect of things. - right, this is a five-barrel system. micro-brewery size, a little bit on the low end. but it's a 150 gallons per batch. - and then this is the fermenting side? - that's where all the beer ferments, there's four fermenters and this is actually a holding tank on the end. - okay, so last question to you, what is that scary looking door back there? - this used to be, it was built as a fireproof building, in 1914 was one of the first in mansfield, so that's one of the leftovers as a fire door, to the embalming room, which was in that back area. - [natalie] and now it's probably just storage or something. - [duncan] now it's just keg storage, right. - okay, now it's keg storage so it's not so creepy to come down here, really neat though. do you have any ghosts that maybe still linger? - there may be a ghost. - there maybe? - there was, the owner committed suicide, in 1932 and soon after the business ended. it's actually been abandoned for 80 some years, 85 years, my math might be wrong,

him charlie or charles. - a friendly ghost i'm sure, hangs out, probably has a beer every once in a while. - i think so yeah. - i like it, alright hey well we're going, if you are interested in ghosts or that type of thing, there is a place where you can go on some ghost tours and get a little spooky, and that's the mansfield reformatory. (eery music) - the history of the ohio state reformatory, opened up in 1896, it wasn't for hardcore felons, it was mainly for guys who were between the ages of 16 and 30, they were non-violent, first-time offenders. so you had a lot of petty thieves in here and all that. they kept it as a reformatory right until about 1970. right around that time period, they turned it into a maximum security prison, because it was needed. i think one of the things that really brings people here is the architecture. we have so many people that come here that look at it and go, "you know,

a lot of people call it dracula's castle. a lot of the inmates actually called it dracula's castle. the area we are in now is where the warden the wardens lived from opening day, 1896 until right about 1959. this would have been their the last warden that lived here full time, his family lived here with him and one sunday morning his wife was getting ready for church, she reached up into the closet to get her jewelry box down, she dislodged a 32 automatic pistol, that belonged to her husband and it fell and shot her in the left lung. she ended up passing away three days later at the local hospital but over the years, people have reported seeing her and smelling her,

solitary confinement, one of the most haunted areas of the prison. one of the stories in here happened right around 1930. there was a corrections officer just doing his you know, hourly rounds, couple of the boys broke out of their cells, beat him to death in here. still to this day we see him, it doesn't matter if it's day or night, we see him. there have also been tons of other murders and suicides in this area throughout the years. in here you never know what you're gonna get. everything from full-blown, full-body apparitions to cell doors sliding closed, to camera failure, equipment failure, batteries going dead, you never know what you're gonna get. i've been a paranormal investigator since oh jeez, had to be 1993. i actually started here in 1998, so i had a good solid foundation and knowledge of the paranormal even before

there's something about it, i don't think there has been a single day where i've not walked in here and had something happen. it could be something as quick as, the quick smell of bacon and eggs near the warden's kitchen. or it could be seeing a cell door close by itself. or it could be seeing you know, inmates walking down the tiers when i know i'm the only one in here. - the mansfield reformatory offers both guided and self-guided tours, and then they also have their overnight ghost hunts. more from mansfield after the break,

- i was a scientist here. - welcome back to road trip to mansfield. we are now at the little buckeye children's museum and fred i think we probably should warn parents, that if they come here, there's a good chance it's gonna be very hard to get the kids to leave. - yes, we see that all the time. they get here and they

- how many, this first floor here, is just unlike anything you've ever seen. they're interactive little stations basically. one being, what is this a doctor's office? - this is the doctor's office, so we have 28 interactive exhibits, all based on imaginative play, so here the kids can be doctor's office, they treat the babies, they can look at x-rays, there's lots of fun things throughout the whole museum. this is our little village area. - okay, what is this is the post office? - so we have a post office, we have a bank, they can go to the grocery store cus kids go to the grocery store with their parents all the time. so we have a lovely grocery store, where they can shop and purchase things. - look at that, i mean you have real life things in there for them to purchase. - [fred] yep, we try to make it as real as we can but still play based. - [natalie] what about over here, oh my gosh there's a little hair salon. - [fred] yep anybody need their hair done today? we've got a great place to have hair done. - [natalie] i needed it, did you see-- - [fred] oh you look very nice you don't need your hair done. - [natalie] i wish i woulda had this this morning. this is amazing, so what was the whole idea behind putting something

- [fred] well the ideas was that kids need appropriate developmental play. so many kids spend so much time on front of a screen, they don't get to play and interact with their parents. so the idea of the museum is to give opportunities for kids to interact with their parents, connect with their parents, do activities together, but on a appropriate developmental level. - this is great so i like that there's raincoats here, i'm guessing that's what those are because they're gonna get a little wet in this station. - [fred] absolutely, highly recommended the raincoats are for the water table. we've tried to encourage everyone to use 'em. cus they get a lot of wet. (laughs) - [natalie] that's what they're here for to have a little bit of fun though right. - [fred] absolutely. - [natalie] okay so again this is just the first floor, i know you have a second floor, and i hear there's some pretty exciting things that are up there too. - [fred] i'd love to show you there's lots of beautiful things up there to see. - [natalie] fast food anyone? - [fred] yeah. - [natalie] how cute is that? - [fred] kids love to play at the mcdonald's area, the parents can order at the windows, and kids deliver the packages. mcdonald's has been a very generous donor to the museum and we appreciate them greatly.

unreal, okay so let's walk down here a little bit. - we do a lot of birthday parties in this room. - really? - yeah we host a lot of birthday parties, usually three or four every weekend. - [natalie] are you serious? - yeah we get-- - [natalie] so people can come and rent out the space? - come and rent out the space and bring their guests and their guests get to run around in little buckeye and they don't make a mess at your house. and we clean up after 'em. - which is spectacular, okay. what about this whole side? oh my gosh, i see a car up here. - we have a car, we have a car the kids get to play with. that's a real car, cut in half, so they can play with the engine, the lights work, the horns work, we have a little three bears house, where they can play house. if you need to go to school, we have a one room school house for ya. - [natalie] i feel like, this is like the start of a career path for some kids, you know they come in here as a child and they start realizing all these different things that they can do. - yeah we try to give 'em lots of opportunities so they can experience a lot of things, and use their imagination and interact with their parents. - so whether you wanna

- we have a deconstruction zone. - okay. - kids donate, we get all sorts of various things donated to the museum and the kids get to take 'em apart, and see what make 'em work. - wow i mean really, engineers, you name it, you have it right here. - [fred] we have the opportunity for 'em. - in the museum, so plenty of kids enjoy this. i think it's quite an experience that the whole family will wanna come and check out mansfield. - absolutely, little buckeye children's museum is always a fun place to be. - thanks fred. - thank you for coming. - well we are wrapping things up, right where we started here in the center of town. you know i think we've planned your entire day for you, you can start at the bird sanctuary, grab a bite to eat at the blueberry patch, do a little shopping and then drop the kids off and have a little bit of fun at the children's museum, get all that energy out of them before you get back in the car and head about an hour and a half to cleveland. i'm natalie herbick and i'll see you on the next new day cleveland.

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