All great artists struggle to create something new, something original. And so the biggest fear for artists is stumbling over themselves while attempting to come up with the next big thing. Chefs are no exception to this rule. For Adam Easterling and Jim Thompson, the solution is simple — just make the best things better.  

During his recent visit to Cincinnati, Michael Stern — who explores regional food for books ('Roadfood') and public radio's 'The Splendid Table' with ex-wife Jane Stern — told me Aglamesis ice cream was on his must-try list, so we headed to Oakley to visit the shop. "It seems like when you say you're coming to Cincinnati, there's a group of people who insist you have to try Graeter's, and then there's another group that says you have to try Aglamesis," he said. "What's the difference?"