i'm david moss, and yes we're gonna have some fun today because this is gonna be sorta like neil zherka says, it's not a one tank trip, it's half tank trip. that's what it is, we're going to painesville. that's very close to cleveland, but you're going to discover a whole buncha stuff that maybe you've never seen before. county seat of lake county. so it's an old place, gonna have some great old things, including a little antique shopping. we got cupcake shopping for those of you looking for a couple extra calories. we're gonna visit an old train depot and how 'bout some walking tours,

off with donuts and coffee. let's get going. (bright music) - the best strawberry donuts on the face of the earth. - who does not want to start the day with beautiful bakery? we've got some beautiful stuff here. we got donuts over there, donuts and a little coffee. and i understand this is the stop everyone makes here in painesville, t&t bakery. mary, how long have you guys been here? - 43 years. - 43 years, so i see you're working the front of the store right now. in this time of day, it's early. do they go for the donuts or are they trying to get the baked good before somebody else gets 'em? - basically the early morning, it's all for donuts and coffee. and then later in the afternoon they'll come and get a dessert for the evening. - i also saw a little sign there, like there's a little patio you can have your donut outside. - [mary] yeah, we have an outside patio in the back there. - so that's pretty cool on beautiful day, isn't it? was it your dad that started it? - [mary] yes, my dad, actually my dad and his brother first started the business back in 1971. - okay, now i understand john's not out here because he's busy doing something here.

d me that john makes what, like 600 loaves of bread a day or something? - [mary] yes, yeah. - so this is the official bread of painesville. you get it round. what kinda bread is this up here? - [mary] that's basically an italian bread. but a lot of people use it to make large sub sandwiches. - that would be a large sub sandwich. i noticed you sell some stuff to go in the sub sandwiches too so you can actually make that here. - [mary] yeah, we have a full deli, yeah. - okay, so if we go back there and surprise john and your brother, will they be shocked? they probably will be. - let's go shock 'em. - alright. (laughing) - [david] okay, i'm back here now with felix and this is your dad john, right? so john's been doing this how many years? - [felix] this'll be 45 years next year. - [david] and he cannot be slowed down as you can see. - [felix] no, he's gotta keep up with the ovens. - [david] so felix, i got a chance to talk to your sister mary. you got a brother, carmen, here somewhere too, right? - [felix] right, yes.

what are the ladies doing back here? - that's the italian bread that we make. - so it's all italian bread here, right? - [felix] the biggest part is italian bread. and we do the different ryes and the wheats and a traditional style italian bread. - [david] so what do they put down here first, what's that? - [felix] that's a corn meal. and that way when after this proofs, it'll slide into the oven, the corn meal helps it so it doesn't stick to the bowls. this is my niece stephanie. hey stephanie, how you doing? - good, how are you? - good, you having fun doing this? - [stephanie] oh yeah. - what time do you get up in the morning? - six o'clock. - six o'clock in the morning. that's pretty early, you gotta get up pretty early to be a baker, right? - [felix] you gotta get up early, yeah. - [david] and you gotta be strong, because you gotta lift the heavy bags, right? - yeah, that's one of the downsides of the bakery, you gotta get up early in the morning. - you gotta get up early, but boy it sure does smell good in here. it smells great in here. so if you head out to painesville you have to stop at t&t bakery and make sure you say hello to john here. i'm gonna say hello to john. how are you sir?

- good, you got a beautiful business here. nice to meet you. i love your bakery. t&t, felix, how'd they get the name t&t? - him and his brother and my mom and her sister started together and they're terriaco, so that's how they put t&t together. - there you go. it's a beautiful place and i enjoy it. and don't forget folks, you come here for breakfast. you get the donuts, everybody comes here for their bread. they make 600 loaves a day. it's called the bread of painesville. - [felix] the official bread. - it's great, i saw the pizzelles out there, saw the cakes, i saw the cupcakes. all kinds of great stuff. so check it out. now we're gonna go find out what natalie's checking out in painesville. (bright music) - one thing is for sure. when you come to sidewalk cafe here in painesville, you are not going to need to look at the menu because we have it here right in front of us. just memorize what you see here. although nick, i have a feeling that you have even more on your menu

- yeah, we had to stop him from bringing out more food. this is, even i am intimidated by this and that's saying a lot, nick. i'm telling you. - [nick] that's saying a lot. - [natalie] so your breakfast is served all day. i think people need a good place they can get breakfast food all day long. - breakfast anytime and lunch anytime. so some people get off work and they want giant corn beefs at eight am. or they want an omelet at four pm., that's what we do. - so let's dig in and talk to me 'cause some of them, i can't, i'm so excited just even looking at them. i wanna start with this one. because that sandwich looks phenomenal. - that's our world burger. it's a double world burger, all angus beef patty with our fresh cut fries. we have our homemade chili here and our homemade fresh soup every day. our country special, biscuits and gravy, bacon and eggs. - these are hearty meals. i mean you're giving

- i'm greek, so it's how we learn. - it's how you roll, right? - right, and we have our skillet here, breakfast skillet, western omelet. our famous greek gyros with the fresh cut fries. giant corned beef. chicken philly, a greek salad with feta and grilled chicken. (upbeat music) made to order. - i gotta try one as you keep going. - and our blt, homemade french toast, pancakes, wraps, and our traditional ham and eggs, sausage and egg breakfast, so you ready to dig in? - yeah, that french toast looks phenomenal too. i'm a big french toast girl. - oh it's a big fan, that's made with the famous, thick, texas toast and everyone loves it.

ght on the corner of state and main, right? so how long has this building even been here? it looks old, or your -- - [nick] i'm told the building's like 150 years old, an original thayer's drug store. so we've been here 12 years, going on 13. and we're excited. the city of painesville has been great to work with. lake erie college students come here on the weekends. - i see some jerseys you have too. so you're right next to the college here too. - yes, and some of their teams went real far this year. and they come in as a team, in the summertime they eat out on the patio. so it seems to all work well and come together. - [natalie] you're telling me this is the kind of the hang out place. this is the place everyone in painesville loves to come and just gab and eat. - it is, it seems to be the spot. it's very tight here and everyone's like family. and the locals come in, that came back in the original days.

what are your big sellers? - oh, everybody dives into the corned beef. the corned beef is the best corned beef that you can get brought in from chicago for us. our cheese steaks are brought in from philadelphia, usda choice, burgers are angus beef. so i can't, you know to be honest with you, i love 'em all, that's why i made the menu. it's everything i like. and the greek salads are to die for, so my mom makes sure that that's exactly right. with some of the items on the menu then? - she didn't help, she like gave me-- - she did it for you. (laughs) - [nick] instructions, yeah. i had to change things to make mom happy. you gotta understand. if you meet my mom you'll know. but, our chili is consistent every morning. soup's made fresh and actually breakfast is a big hit, everyone dives into the homemade sausage gravy and so, it's been great, it really has.

little spot, very quaint. and the staff is so incredibly sweet, all the girls that work here are so kind. you hired the right people, that's for sure. - thank you very much. - including your lovely wife. - oh yeah, she's what keeps me and all this together. but it's been great. the locals here support us. and city of painesville is a great city to be in and we really enjoy being here, so. - well we're really glad you invited us and this is another reason why you gotta make the stop here in painesville. h more to get to though in this hour long show. we're gonna have a lot to come after the break, including a little treasure hunt.

our special trip to painesville, ohio. and i thought maybe a treasure hunt might be fun right now. we're gonna do a little shopping, look for some treasures. i've got a place they've got stuff hanging from the ceilings, on the wall, on the floors. they're new, modern, vintage, the whole nine yards. (quiet folk music) - well miscellaneous barn is a complex in painesville, ohio. and it's just filled with glassware, artwork, jewelry i mean we're named miscellaneous because you never know what we'll find. we don't even know what we're gonna have in the future until we get that next phone call. back in, we'll say late 70s, early 80s,

with furniture, odds and ends left from mantle farms. and he ended up just starting a garage sale. i need to get this stuff out of my barn. before you know it, people are coming, trading, bartering, and it just kinda turned into a business and just kinda snowballed from there. and now we're a large facility, 28,000 square foot of glassware, artwork, jewelry, you name it, we have it. i tell people take a look around, see what you can find. there has been times that it doesn't even make it in the building. i sell it on the truck and we deliver it to 'em the next day. the white house is gonna have 1940s era furniture, glassware, artwork, jewelry. there's books and linens on the 3rd floor. whether it's costume jewelry or you know diamond or gold rings, we have it, just out for display.

nice chandeliers, some industrial, but more of the same, just glassware, artwork. so, this is building three, it's another building here on our complex and this is where you're gonna find the old and new. we've got brand new sectional sofas, brand new mattresses, brand new recliners mixed in with old vintage stuff. if you look over here to my right jewelry, vintage clothing. this is just another little corner that we have in the building where you're gonna find imperial glass, baccarat stemware. we've got things like waterford stemware. we've got an old mason gold ring. just great jewelry, other cut glass, a little bit of everything here at the miscellaneous barn. this old victrola's just great.

n't see, this is the old volume control here if we had time to wind it up, we can really play some, jam out the old music here. got some, this is romanian glass, hand blown romania and signed, it's just, again online or even in an art gallery you'd be looking to pay three, four hundred dollars for something like this and we have it here for $75. for the most part we're a tenth of the original price. especially with name brands like hendredon, ethan allen, henkel harris. if i think it's cool, i'm buying it, because i wanna have it in the store. whether it sells in a week or a month, i don't care. single items to full estates, say you have a retirement home and the home here is just fully furnished and you need it to go away. we go in and clear the whole house out. so when you're coming out to miscellaneous barn you definitely don't wanna just go into

you're gonna make sure you see the house, the red barn, building one and two and building three, because there's a little something for everyone in each building. - okay, make sure you check the website before you go out there, because you got all these buildings and they're all open at different times of the day. the website will give you the information you need so that when you get there you'll have some fun. natalie? (quiet easy music) an overnight stay, maybe a weekend stay, this is the place to come. we are at steele mansion. carol, you and your husband, and really your family have restored this mansion, in all its glory and now people can come here and stay and spend the night, spend the weekend. - oh absolutely. we're a small hotel, a historic inn. we have 16 guest rooms, all of them luxurious,

we also have party rooms for everybody to have meetings and events. - [natalie] did you see that staircase behind us, that grand staircase? when you walk into this mansion you feel like you're brought back in time. and this was mr. steele's mansion, george steele. what did he do? - [carol] everything, he was an entrepreneur. a true entrepreneur. shipping, railroads, refinery deals, banking, politics. james garfield was one of his great friends. and he made money at all of it. - well speaking of james garfield, let's walk into this grand space here. speaking of james garfield, he's just one of many familiar names that people are going to hear that have stayed here. who else? - well actually one night both james garfield and rutherford b. hayes stayed here on the same night. that was in 1873. ulysses s. grant supposedly stayed here, but i can't document a date.

vable when you think about it, and when you walk into this house, you think there's no way that these windows, for instance, were built the way they are. it's gorgeous, but you really tried to make it look exactly like it looked. - [carol] as closely as we could, but you have to consider that when we got it, it was just two months away from the wrecking ball and all we got was a shell of a building. - [natalie] that's amazing, and then when you think about, i mean how grand the furniture is. what did it take for you to put together the furniture. u find all of this? - [carol] everything is local, i have local sources for everything. we're a very important building for painesville, ohio and i made it my goal to make sure that i got everything possible from local people. - [natalie] it was the, at one point, the wealthiest man's house. - oh absolutely, george steele was the wealthiest and the most powerful man in town. and this was his statement house. he wanted everybody to know

the fireplaces are something that you wanted to make sure were restored. - [carol] oh, an incredible story here. the building had a fire in 2001 and the entire 3rd floor burned off and left the building topless. and as the chimneys collapsed over the course of the next 10 years, they broke all of the marble fireplaces into little bits. we retrieved all of the marble that we could from the debris that was down in the basement. miracle of miracles, we've actually rebuilt all seven of the original fireplaces and they're back in their original place. - [natalie] and when you stay here, you walk into the bedrooms and you feel like you're royalty almost, the way you've created these bedrooms and the spaces. and the bathrooms as well! - that was the idea, to bring back the romance and the glamour and the glory of the 1800s.

wifi that'll go through brick walls, instantaneous hot water. you name it. - [natalie] it's amazing and you have this big grand space in the back that can be set for, you do weddings here. - oh you believe it. two weddings just this last weekend, yes. we do it all. - so it's not just to come and stay for yourself for the weekend, you can have a wedding, you can have any kind of-- - meeting, we've had anything from bridal showers to wakes, if you can think of it, we can handle it. - [natalie] it is absolutely stunning. i can see why, just walking through here, at one time, there's three floors? - [carol] three floors. - [natalie] three floors, you give tours. - [carol] plus a basement, which some people call the lower level. again, absolutely, you get wrapped up in the history and the excitement of the building. - and carol and possible even sometimes her grandkids

- so if you wanna just come for the day and get a tour, that's also an option for you as well. but i'm telling you, once you get in here, you're probably gonna wanna stay and explore. carol, thank you so much. - [carol] oh thank you for being here. - jonathan goldsmith, who was the architect of the western reserve,

the sign says historic district. that's right, we are in painesville and this is a terrific show. not too far from where i live, yet i come here, i see all these beautiful things. this is david. david's sort of in charge of this little bit. - i'm the executive director of the downtown painesville organization. - there ya have it. don't even need a card for that one, right? - so he's the guy that's gonna help me figure out some of these beautiful buildings here, because painesville has a rich history and that really started with some very specific and beautiful architecture. - correct. down here on mentor avenue we have 34 homes and businesses jonathan goldsmith, who was the architect of the western reserve, one of his homes down there was built in 1820. next to that we have the historic fitzerald's irish bed & breakfast. - [david moss] okay so i'm looking down the street there, so this architect you're talking about, he's built houses and buildings all over the western reserve? - [david] correct. and there's eight existing now, still in painesville. - [david moss] okay, so it says mentor avenue historic district. so if you walk down here,

about a quarter mile, half mile down. it goes all the way down to the steele mansion, lake erie college. - [david moss] there's a beautiful church right here, actually two churches next to each other, right? - well actually that's all one church. - wow, it's a big church. - and its the 1st congregational church. it was built in 1862. and actually the congregation is the oldest one in painesville. - that is terrific. i've always loved this part of the square area. look out here, you got the beautiful gazebo. there must be a great story about this building right here. - [david] well, you know you have the apartment building, the first post office and then lake county courthouse. - [david moss] that's bad when he flies over, you gotta duck. - [david] exactly, exactly. then there's four, 10 foot clocks and the bells weigh about 2,500 pounds. - [david moss] so if i wanted to learn all this stuff, it's not a guided tour, it's a self guided tour. i got to a website then and pick up some of the information? - right, you can go to the painesville city website, painesville.com and they have all kinds of information there. - what's really cool too is that when i was walking around,

so you just pick a nice day, you can stand around, read the plaques and you learn an awful lot about it. - [david] exactly, and we're working on now, creating a historic downtown painesville. it's gonna be a new historic district and it's gonna tie everything together for us. - i've always had a lot of fun coming here because of some businesses here that are very creative. i went to a bar on the other side of the square somewhere, where they actually help, you make your own wine. - your vine or mine. - yeah, your vine or mine, that's right. so a lot of really great little places and little restaurants around here. break from your walking tour and get a little refreshment or a little lunch or a little dinner or whatever. yeah, so do you have a favorite building around here? - [david] they're all my favorite. (david moss laughs) this is my outdoor office. so i walk to work every day and i have events in the square with other organizations so it's a great community. and you know we have one of the most photogenic squares in the state. - [david moss] yeah, you aren't kidding, i mean you forget about it. you're a little east of me, so i don't get out here this often.

- yes, it was, you know it is the county seat. the western reserve created back in the 1800s and 1700s. so there's such deep root, you know thomas harvey was ohio school commissioner, so there's just so much. i can go on for hours and hours. - well i'm not gonna let ya, because we got a whole lot more new day cleveland coming up and a whole lot more painesville to see. and that's coming up right after the break. and thank you david.

- when you come to jim's place, smoke, here in painesville, it is not going to be hard to find. why? you'll always remember what street it's on, what's the name of the street? - bacon road. - bacon road, how can you forget that, right? (giggling) jim, it's all, name smoke, so it's obviously all about smoking your meat properly. and this is where it all begins. - yes it is. - [natalie] and it has it's own little name i see, up there too. - [jim] yes it does. we named it after my mother-in-law palma. - palma, so it even has a name, so you gotta treat it with respect then. it's got a name and all, right? - yes it does. - so what makes it so special? - just the smoke, it makes the meat much more tender. it picks up that smoke flavor. - alright, i'm gonna have you, i'm all nervous here,

hen i'm done. i'm gonna have you open this puppy up so we can see what's inside. - sure. - [natalie] look at that! - [jim] and we have some of our ribs here, here's our smoked ham. we sell a lot of these for the holidays. we do hams and turkeys. - [natalie] smoked ham! - [jim] yes, it's very good. and i have a brisket here, ready to come out as well. - [natalie] now are we gonna be cutting any of these up for us to taste? - [jim] yes. - are we? i hear you also have some pretty unique items on the menu that you might not get at just a regular barbecue joint. so, i'll let you get to it. plate it up, how's that sound? - sounds good, let's do it. (upbeat music) - put the napkin on the lap. i have the wet wipe ready to go. let's dig in buddy. where do we start, the ribs look so good. i can't even, i can't even handle it. - [jim] the ribs are delicious.

a special sauce on these? - [jim] we make our own sauce in house. we usually make about five gallons a day. and on the weekends we make 10 gallons every day. - you gotta be generous with the sauce, in my opinion, you know? - [jim] yep. - i like when there's a lot of sauce on meat. i gotta taste this. - we go through a lot of sauce. - these are smoked to perfection. - thank you. - just right, not too much. you don't want it to take take over. - right, right. - what else is on the table here? - now it's actually in my hands. - it's our pulled pork. - [natalie] the what, what, what? (laughing) - [jim] our big butt sandwich. - [natalie] okay, that's what i thought you said. - it's from the smoked pork butts, the pulled pork. it has bacon and coleslaw on it. we have our rosemary fries, we have-- - those are the fresh cut fries, huh, that you make here? - yes, it is. - [natalie] they look really good too. - [jim] baked beans. this is our brisket and we put those in the smoker at night along with the pork butts.

this is our brisket flat bread. it has smoked mozzarella on it, red peppers, red onions, our brisket and then we top it with onion straws. - [natalie] last but not least. - [jim] our pulled pork egg rolls. we sell a lot of these. it's pulled pork, coleslaw and then it comes with our southwest ranch dipping sauce. - [natalie] so i know your wife said-- - and we roll these every single day in the back. - every single day? how many do you go through? these must be a favorite. - oh you get two in an order. - wow. that's delicious. - [jim] those are good. - that's one of the favorites here? - yes, yes it is, for an appetizer, yeah. - so you went from being a shoe cobbler to doing this. where did that transition? how did this happen? - [jim] basically just starting out in my yard. i had a smoker at home.

and it just kinda took off from there. - all i'm saying is that i'm so glad that guy asked you to do it as a favor for a party, because this stuff is delicious. so many reasons why you have to come out here. we are on bacon road. in painesville. smoke, come check him out. just bring the whole family. thank you. - [jim] thank you. - okay, what goes great with barbecue? i say dessert. and i promised you cupcakes. i give you cora cupcakes. (happy guitar music) bake fresh every day. all the cupcakes are baked from scratch, in house, every morning. we make the frosting fresh as well, and then we make the frostings as the day goes on. and we continue to frost the cupcakes so that they're fresh all day. we never sell day old cupcakes. they're good for two or three days, after that they'll start to dry out, just because we don't use any preservatives. we really pride ourselves on not using artificial flavors or extracts.

if we're making our lemon frosting it's always fresh lemon. what we do is we do 12 flavors every day. 10 of our 12 flavors are called everyday favorites. they don't change. so these are two of our everyday favorites. this is our fresh banana cake. these are gonna become what we call monkey madness, which is a fresh banana cake, chocolate gnash and peanut butter frosting. and then these are gonna be our banana split. so that's gonna be our fresh banana cake, vanilla frosting, dipped in the chocolate gnash, salted peanuts, sprinkles and a cherry. so that's one of our more popular ones. . we really focus on flavor combinations. we like to take other deserts or other treats and break it into cupcake form. we do a strawberry poptart that's really fun. so we take all of the components of that and make that into a cupcake. we do a cannoli cupcake. we do strawberry shortcake. so we like to take other treats, we love candy bars. always small batch. everything's made in small batches. the cupcakes are made in these as well in the morning.

is michella is rolling the cake pops. cake pops is about a six or eight step process. so what we do first, if you look over here. we actually bake a cake. we then crumble it and add frosting to it. which is what michella's doing. and we roll that into the cake pop base. all cake pops are developed with four components. you have your cake flavor, your frosting flavor, what chocolate we dip it in, and then what toppings go on there. we do about 45 different flavors of the cake pops. so those four components e what flavor we're doing for the day. so michella's actually working on apple cider. it's one of our fall flavors, so it was special ordered by a customer, so it's an apple cider cake. i rendered the apple cider down myself to make it really nice and potent and like a syrup. we add that to the cake base. we also add it to the frosting. and then we're gonna dip it in white chocolate and put cinnamon sugar over it. so those are the four components of the apple cider cake pop. we always explain the case first. because any of our new customers, we wanna make sure that they understand

hange, our everyday favorites. and then we explain what the cupcake of the month and the baker's choice are for that day, so we explain that. then we explain what a cake pop is, 'cause some people still aren't sure. and we explain how we make those. we also always give a cake pop on the house to any of our new customers. so they love that, to get something. the best thing is being your own boss, of course. seeing the smiles, definitely on the kids faces when they come in and their eyes light up when they see the case and they see the sprinkles and the cherry on the banana split. and we actually get a lot of feedback from our customers we get people that say my neighbor mowed my lawn, so i wanted to give them a treat, and they thought of us. my neighbor just had surgery or my friend is feeling down. you know the boyfriend might come in that's in the doghouse and say alright, give me three red velvets, i gotta make up for something that i did. so we get a lot of feedback that way. so that's very satisfying to know that there's a special reason why we're being given as gifts and enjoyed, you know the weddings of course

we do a free wedding tasting for all of our weddings. they get to come in and play around with flavor combinations. so just being a part of that is really satisfying. - okay, you wanna shop 'til you drop? coming up after the break, - [voiceover] and it's a great trip down memory lane. 'cause you never know what you're gonna see. you're gonna say, oh my gosh,

and we're having a good time. if you like to go shopping, that's always a good time, right? we're gonna take you to a place that's so big, they give you a map so you won't get lost. (gentle music) - well, we're here in painesville, ohio. what we do is we have 150 vendors , sell it. they all have their own little shops, it's a mall. the idea of it was i started it 12 and a half years ago. and the whole idea is that they can bring in anything to sell. we have antiques to collectibles, to some new products and signs and stuff. and people are just bringing all kinds of new and used things to sell and all their treasures to sell. we're the largest in the state of ohio of our kind.

we have a cafe. most people come in for two to three hours when they come to shop. so that's why we have the cafe. and we're just unique, we're the only one of our kind of our size in ohio. after i got out of the war, the military, in the gulf war in 90, 91, i had to find something to do. i couldn't find a niche in the business. i went and got a degree in biology. didn't really suit me. siness i can run myself. and my dad owned his own businesses so i decided to start this. there was one of these similar to this, much smaller, in new york that i visited a few times. and after that i said, you know, i think i can do that here. so i started searching for buildings, came across this 12 and a half years ago and started it. we do have maps at the front. we give you a little golf pencil. a lot of people find stuff,

ap so we can help locate it later on. because if you start wandering around, you kinda forget where you found something and they say, oh it's over there. we don't know where over there is to you. so with the map, if they point it out we can go right to it, find the item for 'em, make 'em happy. we do have walkers in the store that help you pick up, take your stuff up to the front and put it on hold for you while you continue to shop. you can carry the items, but we love to keep your hands empty so you can look at everything else in the store. 'cause you never know what you're gonna see. you're gonna say on my gosh my mom had that in our kitchen, my aunt had that in the den where we had christmas every year. so it's a kind of a great stroll down memory lane. we've sold, actually we've sold carburetors, we've sold a model-t bumper, the trunk for the model-t, we have dvds, we have gold rings, we have coins. we just have all kinds of unique stuff.

we've had a gibson guitar that sold for $1,700. that was one of the originals. we didn't know what it was. and the guy did some research and that's what it sold for. we just get all kinds of unique items, 'cause you have 153 people, plus their loved ones and family members giving them stuff to sell. so stuff that's coming from everywhere. price range, we have stuff literally for a quarter here, we have things for thousands of dollars, and every budget in between. e room that's free to my vendors. so they can bring in furniture anywhere from dining room sets, bedroom sets, couches, chairs, entertainment centers, washer dryers, refrigerators, they can bring all that stuff in, we sell it all, and it's all at great prices. they can get a booth or i buy stuff, or we have an auction hall also, now. dempsey auctions is a offshoot of this. and we have auctions every thursday.

ve auctions. people can come in, it's free to come and entertain and watch. it only costs you if you buy something. we have stuff coming in all the time. the 150 vendors are welcome to restock during business hours, thursday through sunday. so some of 'em are working thursday and friday, they come saturday and sunday. other people are retired and they come in on thursdays and fridays. or if they go to a sale and find something exciting, 'cause they're so excited they found something. so things are changing, literally every minute of the day. - craft & antique co-op is only open thursday, friday, saturday and sunday, so there you go. natalie? - this is kevin's place. let me say we're about to have a little bit of fun. at least i'm about to have a little bit of fun. - hey, i'm always glad to get someone else to bottle for me. - he's gonna put me to work today. before we get into bottling

- [kevin] no, it definitely is not. it's my little, i guess a little man cave is the best way to explain it. but driving up the road, you'd never even know it's here. - [natalie] i mean, you pull into the driveway and it just looks like a big garage. - [kevin] yeah, and this is where we started two years ago. - [natalie] really, so this is where you started everything? it's stayed here. - we did, we built the building just two distill liquor. we started with vodka and we moved on. we now have five products and they're all made right here in this little place. - so what made you wanna get into doing this? - well, you know the first time i tried to make liquor i was 13 years old, so - (laughing) are you serious? - so a lifelong passion, yes. it didn't work out so well. - [natalie] at 13. it didn't? - no, no, fortunately. - fortunately then, now you've perfected it now. - yes, i have. i like to think, so. - well, let's get to it. - alright. - [natalie] is that okay? - yes. - [natalie] we'll see. - this is my bottling machine. this was made with about $25 worth of parts. it's my prototype, but it works so well, that i never built the finished product.

- so i'm kind of a do-it-yourselfer. i built almost everything in this place. this'll just take a minute, the first bottle takes a few minutes. - [natalie] so how does that work? that just suctions on to there. - [kevin] yeah, it suctions on to there and the suction pulls the liquid in. and it fills it to the perfect level every time. - alright, it's really going now. - yes, it's flowing. and now i'll have to switch it over and put the next bottle on. - [natalie] oh so you got to manually yank that off real quick? whoa! - [kevin] comes right off. the next one goes right on. - [natalie] so how many can you do in a matter of minutes? - [natalie] wow, that's pretty good. - [kevin] and yeah, like i say, my 11 year old daughter usually runs this, so i think you'll be able to handle it. - alright, so am i gonna do the next on here? - sure, you can do the next one. all you have to do is grab the bottle with one hand, kinda pinch the cork. - pinch the cork. - um hmm, you can't do it wrong, because if it overfills it just-- - is this gonna spray all over me when i miss this. - [kevin] no, no. - so should i stop now? - [kevin] yep. - okay. (laughing) that was scary. - [kevin] perfect. - alright.

- oh! okay. - [kevin] yep. - [natalie] not bad. how'd i do? - you did great. you know 120 more bottles and we'll be all set. - i'll stay here for a while. alright, so can we go over there too? 'cause i feel like i might enjoy what you're doing over there as well. alright, let's go. so you have a really unique distilling process, i hear. - i do, i do. i kind of pioneered a new way of distilling. - [natalie] so this is what you've already, this is some of the wheat whiskey you've already distilled? es, and this is, we've got a little bit here that we're gonna barrel up. - what do i do, just turn it-- - [kevin] this is your barrel, we're gonna put your name on it. - [natalie] we're gonna put my name on this? how far do i open it? - [kevin] open it all the way. - [natalie] alright. no one ever tries to come in here and sip outta this while you're doing this, right? - [kevin] everyone would love to. truth be told, i would love to sometimes. - [natalie] so people could come in here and sample. - [kevin] they can come sample what i've already bottled. - [natalie] gotcha. - [kevin] but legally i couldn't have anyone sample this. - [natalie] yeah, that couldn't come in here and drink outta the water fountain.

off the still is clear. this is gonna be an aged whiskey. we're putting it into a barrel. the barrel adds all the color and a lot of the flavor to it. - [natalie] and how long will you age it? - this'll age at least a year. the small barrels like this, this is only a five gallon barrel. most of the big distilleries use 55 or 53 gallon barrels, or larger. this barrel costs about the same as a 50 gallon barrel, but you can mature whiskey a lot faster in a small barrel because you get more exposure to the wood d more oxidation from the liquor moving in and out of the wood. so it matures faster. - i definitely learned a lot from you. so i'm gonna come back in a year and i'm gonna see this barrel with my name on it. - [kevin] yes, we're gonna put - [natalie] can i taste it? - [kevin] your name on it right now. and then we'll set this one aside and you can definitely come back and we'll taste it right outta there. - and it's gonna be the best wheat whiskey anybody's ever tasted, right? - [kevin] definitely. - [natalie] i can tell already. thanks so much, kevin. - [voiceover] that's our caboose. it wasn't originally be an old caboose.

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our trip to painesville. and i imagine when people came to painesville a long time ago, this is the first place they'd stop on their trip. tom is the man and this is, what is this building called? - this is the painesville depot. - so this is where the train stopped all the time. and when we pulled up on this place, just to look at the architecture and the stonework in this thing, this is not the kinda stonework and architecture they do today is it? - absolutely not. this was built in 1893. it was the crown jewel at the time. lake shore and michigan southern railroad. - [david] um hmm, i see beautiful curves and the great woodwork and stonework and the beams. and then i can imagine if you look back to yesterday, there's probably like a trolley car that come down here. - it was, if you look down the middle of the street here you can see where the brick is a little bit different in the middle. that was the trolley line, cp&e, cleveland, painesville and eastern railroad that came through here. - so if we go inside are we gonna turn back the clock some more? - absolutely. - [david] so this is really something. i just love that. we're talking about the detail of the architecture.

and the train master office on the backside. and this was, and you'll love this, this was the men's waiting room and the other end there with the rounded end was the women's waiting room. 'cause back in 1893, women were not considered to be smokers and men smoked pipes and cigars so they had the high ceiling. - [david] is that crazy? that's good, so there's a reason for the segregation of the sexes. - [tom] yes, back then there was. i see a model train running down there. i see a bunch of publications. so if somebody comes here, do they pay to come visit you and-- - [tom] right now, we're open free to the public. donations are always appreciated. - [david] and when are you guys open? - right now friday evenings from six to nine pm. and because all volunteers. - that's excellent. so we look out here and i see train tracks. so trains come blasting by here, right? - all the time, all the time. that's csx main line today.

s hanging around in here, so there are some like train enthusiasts that they're just like barflies, but they're train depot flies, right? - [tom] yeah, keeps us out, keeps us sober. - [david] (laughing) i like that. so we got the model trains all around, we can see that. and i see, what's the red vehicle out there? - [tom] that's our caboose. it was originally be an old caboose. it was originally donated in year 2000 through lubrizol. unfortunately in 2006 it fell victim to an arson fire. and this year we have rebuilt it back to its glory. - [tom] yeah. - [david] and what's it, a caboose, is that where, not the engineer, but the, one of the guys lived back there, right? - [tom] originally it was the conductor's office. back when they had steam engines. you had the engineer and the fireman running the train and then you had the conductor and the brakeman. when you got air brakes on the train, the brakemen were no longer needed, 'cause they didn't have to climb up the top of the car and put on the hand brakes. so they were eliminated.

because there was coal to shovel. so the fireman was then gotten rid of and they added the conductor up to there. at that point-- - [david] tom, you know all your stuff. - yeah, back then they eliminated that, so the conductor moved forward. in fact we have-- - who chased the bums off the train? - [tom] yeah, it was the conductor. - [david] okay, so i can see now when i come out here to visit you, i'm gonna spend a little time, i'm gonna hear some good stories. it's the painesville railroad museum and you're open on friday nights from six to nine. it's all volunteers, come out and see these guys. - oh you're welcome. (bright music) - look at that, you get a little history a little food, fun and shopping. and that's painesville for ya on new day cleveland. i had a great time here, remember it's just a half tank trip away from cleveland. right off of route 2. take the painesville exit and you're here. and i assure you, you'll have a great time. i did. i'll see ya on the next new day cleveland. i'm david moss.

re you? how do we measure greatness in america? the height of our skyscrapers? the size of our bank accounts? no. it's measured by what we do for our children. the values we pass on. i've spent my life fighting for kids and families and it will be my mission to build a country where our children can rise as high as their dreams and hard work take them. that means good schools for every child in every zip code. not debt. and an economy where every young american can find a job that lets them start a family of their own. we face big challenges, but we can solve them the same way families do. working together. respecting one another. and never giving up. i want our success to be measured by theirs.

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