Looking for a lake to fish with Dad? Ohio has you covered
(WKBN) – Looking for a lake to fish with Dad over Father's Day weekend?
The Ohio Department of Natural Resources has you covered. An online interactive map can lead you to great fishing spots in the state. Whether you are looking for ODNR lands, certain lake features, facilities that are important to you, or points of interest, the map can get you there.
The map pinpoints docks, tree structures, and locations where fish are frequently found. For instance, the map shows where Christmas trees were placed in Mosquito Creek Lake to create a marine life habitat.
Keep in mind, too, that this weekend is free fishing weekend in Ohio. All sizes and daily limits do apply during the free fishing days.
Any other time, you will need an Ohio fishing license, which costs $25. There are other options, too, such as a one-day license and licenses for youth and seniors.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
a day ago
- Yahoo
REVIEW: Burnley spot offers top-quality food at brilliant value
It turns out I've accidentally started a tradition: taking my mum out for lunch on Father's Day around East Lancashire. This year marked the second in a row she'd come to visit and I'd forgotten the date entirely. In my defence, this time dad was off doing a half-marathon in Denmark (obviously). So, while he was racking up the miles, mum and I made our way to Ellis's in Burnley to check out their brand new menu - and we were very glad we did. Ellis's (Image: NQ) I'd picked Ellis's because of its newly launched menu, which came out at the end of May, and it was a good call. The setting is bold and playful: patterned walls, neon signs, and tables covered in retro sweets beneath glass tops (plus a stack of Trivial Pursuit cards on every table for a nostalgic kick). Music played in the background - upbeat without being overpowering - and the whole place felt clean and well-kept, with large tables that would suit families and groups. Inside the restaurant (Image: NQ) Now for the important part: the food. It was a Sunday and I'd not eaten yet. Having already seen one of the pizzas be delivered to another table, my eyes locked onto that part of the menu. I went straight for the pepperoni pizza, a classic, but it was done so well. It had a satisfyingly crisp base, generous toppings, and just the right amount of char. Alongside it, I had a banana milkshake that was fresh, thick and not too sweet - a proper one, too, not out of a bottle. Mum tackled the small plates: cod goujons with rocket and tartare, and pork and mozzarella bon bons with a redneck mayo. Both were excellent - crispy coatings, well-seasoned, and generous portions. Pepperoni pizza - a classic, and done so well (Image: NQ) Cod goujons and pork & mozzarella bon-bons (Image: NQ) We shared a side of skin-on fries that were golden and hot, ideal for grazing in between - and, unlike a lot of places, a really generously-sized portion. The full menu has plenty of choices, including burgers, Ellis's signature, under names such as Big Pimpin' and Real Mothaclucka, alongside vegetarian, vegan, and gluten-free options. Service was friendly and efficient. No frills, but no complaints either. Drinks-wise, there's a good spread - soft drinks, milkshakes, mocktails, cocktails, and the usual suspects, making it a solid option for both casual lunches and livelier evenings. Banana milkshake, which was delicious (Image: NQ) At £45 for everything we had, it felt like great value in today's economic climate - especially considering portion sizes and overall quality. It's not the easiest place to stumble across if you're not from the area, being tucked away St James' Row, but it's absolutely worth seeking out. The menu is playful but delivers where it counts, and the atmosphere strikes a great balance between fun and relaxed. A strong 4.5 out of 5 - I may have to alter that accidental tradition slightly and come here every year.
National Geographic
3 days ago
- National Geographic
What it's like to celebrate midsummer in Sweden
This article was produced by National Geographic Traveller (UK). As my Swedish army bike rattles down the last hill, I place a hand on the basket to secure my Midsummer contributions: two king-size sausage rolls and a green bean and orange salad. The wide-open fields of southern Sweden's fertile Söderslätt plain, yellow with rapeseed flowers, stretch out to my right, while to my left, the Baltic Sea has just slipped out of sight, having been there for most of my 20-minute ride from the station. When I turn into the gravel drive, Malin and Christian's century-old brick villa, Källbacken, meaning 'hill with a spring', is already clattering with preparations. Malin and her seven-year-old daughter Edith have been out picking the flowers and greenery that will decorate the midsommarstång, or maypole, which they've laid out neatly on a table. I place my sausage rolls alongside and am immediately marshalled into scrubbing potatoes. For Malin and Christian, new potatoes, dug up only days before from the patch at the bottom of their garden, are central to the feast. 'Unlike Easter and Christmas, you don't normally have hot food at Midsummer: it's about potatoes, and herring,' Malin says. The preparations began months ago. 'We actually start preparing for Midsummer in February," she explains, describing the family's annual trip to buy early-maturing Swift potatoes, which then stand, packed in egg cartons, in the barn for three months before being planted in early May. It feels a fitting ritual ahead of this festival, which originated back when Sweden was an agrarian society. Midsummer celebrations not only marked the longest day of the year but welcomed in a new season of fertility. Many Swedes still head to the countryside to celebrate. Although this is my tenth Midsummer in Sweden, the celebrations I've been to have been low-key affairs eschewing tradition: a barbecue, games, but no maypole. Malin and Christian, however, go all in. As well as the potatoes, the couple provide home-grown chives, pickled herring, Christian's home-brewed IPA, and a bottle or two of snaps or akvavit, the Swedish spirit used for toasts and to accompany singing. This celebration is unusual, though, for the lack of heavy drinking – because there are many babies and small children present. Midsummer, more than Christmas or New Year's Eve, is when Swedes really let loose, taking full advantage of daylight that lasts until close to midnight, and singing and dancing until sunrise. Midsummer is when Swedes let loose, taking advantage of daylight that lasts until close to midnight, singing and dancing until sunrise. Photograph by Getty, Fredrik Nyman In previous years, Malin made her own pickled herring, but this year there are five varieties supplied by Abba (the fish-canning giant, rather than the sequin-clad Seventies four-piece), and she's also made gubbröra, meaning 'old bloke's mix'. It's a salty spread combining chopped, soused and spiced sprats, hard-boiled eggs, mayonnaise and dill. As I'm scrubbing potatoes, more people start to arrive and, as with every Midsummer I've ever been to, it's a mix of Swedes and internationals, the language bouncing between English and Swedish. By the time I come outside, the table is crammed with dishes. Magnus, a childhood friend of Christian's, has brought a silltårta, a traditional cake made of herring and creme fraiche thickened with gelatine and served on a butter and breadcrumb base. Someone else has brought the obligatory västerbottenpaj, a quiche flavoured with a pungent hard cheese from the far north, and there's another quiche with salmon and spinach. Then there are two enormous sourdough loaves, with dark, decorated crusts and some fröknäcke, a heavily seeded crispbread. The only classic dish missing is gravlax – salmon cured with salt, sugar and dill. Once the potatoes are fully cleaned, Malin throws a handful of dill into the pan and begins the boiling. Swedes take potatoes seriously. All will own a potato-tester, a metal spike the thickness of a needle, with a blunt end and a plastic handle, which is pushed into potatoes to judge their firmness. My wife, I tell Malin as we chitchat, is adamant that you must leave part of the spuds poking above the water, cook them at no more than a simmer, and steam them dry in a pan afterwards. But Malin has no time for such fussiness. 'I know people who, after half the boiling time, pour out some of the water and add new water, and things like that,' she says. 'But I just boil them – not for too long, since they're new potatoes – but I don't understand why it should be so difficult.' Once done, the potatoes are placed in a bowl outside to be served with butter and chopped dill and chives, and sliced hard-boiled eggs laid alongside. A Swedish Midsummer meal is often formal, with places neatly laid on a long table outside, folded napkins and garnished dishes. But this year, thanks to all the young guests, it's a come-and-go affair, with guests sitting down with different neighbours every time they refill their plates. The conversation touches on the shortage of another Midsummer essential: strawberries, which a bad harvest has pushed above 80 kronor (£6) a litre, if you can get hold of any at all. I pile three sorts of herring onto some crispbread, its saltiness setting off the sweet-and-sour bite of the pickle, and also indulge in some gubbröra, enjoying the cinnamon, allspice and sandalwood spicing of the sprats. The potatoes are firm, sweet and a little nutty, the perfect partner to the stronger flavours of the other dishes. I also take some västerbottenpaj, which is so rich with Västerbotten cheese — somewhere between a mature cheddar and a parmesan in strength — that I have to stop at a single helping. The silltårta, an old-fashioned addition even to this very traditional celebration, has a jelly-ish consistency that doesn't quite appeal to me, but goes down well with the other guests. After the meal is over, I join the children and some of the adults walking it off in the surrounding fields and picking flowers for the midsommarkransar, Midsummer crowns made of birch twigs woven together. When we return, we get to work erecting the maypole, about three metres tall, with a crossbar. While it's commonly believed to be a pagan fertility symbol, representing male genitalia, experts insist each year in Swedish newspapers that there's no evidence to back it up – but looking at it, I find it hard to see what else it might be. Soon, adults and children alike are holding hands, circling around the pole, pretending alternately to be a musician playing a violin, someone washing clothes, and, in the most raucous of the dances, jumping like a frog. The celebrations segue into a house party, and then, later in the evening, a barbecue. Christian pulls a pile of waste wood from the barn and lights a fire, which we sit around as the mothers and daughters go out once again to pick flowers. 'You have to jump seven fences and pick one flower in each field, and you're not allowed to speak to one another. You have to be quiet the whole time,' Malin explains of this last ritual. 'And then you have this small bouquet; you put it underneath your pillow and you're supposed to dream about who you're going to marry.' This is one part of the celebrations I can't partake in, but as I bed down on a mattress upstairs, I feel satisfied that I've truly welcomed the summer. Midsummer feasts to visit While most Swedes will celebrate Midsummer in friends' country or island homes, there are organised celebrations for visitors. In 2025, Midsummer falls on 21 June. Tällberg, Dalarna Dalarna county is renowned for traditional Midsummers, with folk costumes, folk music and dancing. Åkerblads Hotel, in Tällberg on Lake Siljan, serves a traditional Midsummer smörgåsbord, with herring, new potatoes and västerbottenpaj, after which you can go into town and take part in the celebrations. Alternatively, at Våmhus Gammelgård, an old farm maintained by Sweden's main conservation organisation, you'll be served kolbulle, a thick pancake with diced, salted or smoked pork. Ringsjön, Skåne Bosjökloster, a country house and former nunnery on the shores of Lake Ringsjön in Skåne, Sweden's southernmost county, puts on a lavish Midsummer spread. Expect all the classics, plus specialities containing ingredients foraged in nearby forests, and plenty of vegan and vegetarian options. Once the buffet's over, join the dancing around a maypole erected on lawns leading down to the lakeshore – one of the most popular celebrations in Skåne. Småland Getnö Gård, a resort on Lake Åsnan in Småland, offers a traditional Midsummer buffet – served, untraditionally, after the maypole dances – including a strawberry cake prepared to a recipe handed down by the owner's grandmother. Most visitors stay over in the campsite or cabins. Fjäderholm In Stockholm, the archipelago is the place to celebrate, and Fjäderholm is the closest island, 30 minutes by ferry from the centre. Rökeriet Fjärderholmarna, a smokery, serves a traditional Midsummer buffet, with all the essentials and more. There's also live music and dancing around the maypole on the island. Väderö Storö The Väderöarnasor 'weather islands', a 35-minute ferry ride from Fjällbacka on the west coast, are the most far-flung islands off the Bohuslan coast. Väderöarnas Värdshus restaurant on Väderö Storö, the biggest island, lays on a Midsummer buffet, picking guests up from nearby Hamburgsund. Published in Issue 26 (winter 2024) of Food by National Geographic Traveller (UK). To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
Business Insider
5 days ago
- Business Insider
Uber is getting advertisers to pay for your next ride
Uber has a new ad type, paid for by brands, that gives users money off their next rides. Uber execs spoke with BI at the Cannes Lions ad festival as it pitched marketers on its ad business. This article is part of " CMO Insider," a series on marketing leadership and innovation. Need a cab? This ad's got you covered. Uber this week said it's launching a new ad format that lets brands offer its users cash off their next rides. Beverage company Molson Coors is the launch advertiser for Ride Offers. Brands like Coors Light will show up with ads in the Uber app as users check their phones to see where their driver is, offering users an Uber discount. Uber also pitched its newly launched Creative Studio to advertisers attending meetings at its villa set-up in Cannes. This team works on more bespoke offerings for advertisers, like offering rides to Miami F1 Grand Prix attendees in a luxury vehicle sponsored by La Mer, packed with freebie skincare products. In another example, Uber Eats users could order Christmas carolers to their doors, sponsored by the alcohol company Diageo. "Our audience is always looking for an opportunity to drive savings and get affordable things, but also get messages that are personalized and relevant for them," Kristi Argyilan, the global head of Uber Advertising, told Business Insider at the Cannes Lions advertising festival in France on Wednesday. Uber said in May of this year that its ad business, which launched in 2022, had reached a $1.5 billion revenue run rate — the number it expects to achieve by the end of 2025 — which was up 60% versus last year. The company does not break out a more specific ad revenue figure in its financial filings. It serves ads on the Uber app, on in-car screens, in emails to its users, and on car tops. Argylian said Uber is looking at ways to ramp up its ad business outside its cars and apps. It's working on letting advertisers use its data and context about how users have been recently using Uber and Uber Eats to target ads on other websites and apps. An Uber user might be viewing the app to check the arrival of their car, then flip to scrolling on TikTok once they get inside, where Uber can serve an ad specific to that user. It's a similar context to the Meta Audience Network. "Purchase-based data and the location-based data is what's really fueling the experience," said Megan Ramm, global head of sales at Uber Advertising. Paul Frampton-Calero, chief executive of the digital marketing company Goodway Group, said Uber's challenge in capturing ad budgets is that it's operating in a crowded market. It's not just fighting for attention with the likes of Google, Meta, and Amazon. It's also competing with the retail media networks from supermarkets and other companies that already have long-standing brand relationships. "Uber isn't naturally somebody most brands are going to build those strong top-to-top relationships with," Frampton-Calero said. "It's hard enough building a relationship with Google, Meta, Spotify, TikTok, and then having to work out where to put Google in that mix." Still, he added, Uber's advantage is its mix of data. "Uber knows a lot about the type of people that like Mexican food who spend time at a particular part of town and visit the airport four times a quarter," Frampton-Calero said. "Then you can make some assumptions about what a high net income audience looks like and how to market to them."
