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Experience Mount Vernon
CELEBRATING AND BUILDING MOUNT VERNON’S COMMUNITY
Experience Mount Vernon is a 501(c)(3) nonprofit organization dedicated to fostering a vibrant downtown through meaningful community experiences. Through programs like First Fridays and beautification efforts like holiday lights and landscaping, we bring residents, visitors, and businesses together to celebrate what makes Mount Vernon unique.
We are proud to be a living, evolving organization, shaped by the people who live here and dedicated to the continued success of downtown Mount Vernon.
Points of Pride
• Seven pieces of art by local artists have been used to wrap downtown utility and signal boxes
• 21,000 attendees at First Fridays over the 2025 season.
• Winner of the 2024 Knox County Chamber of Commerce Quality of Life Award
• First Fridays voted Best Summer Festival in Ohio by Midwestern Traveler Magazine
• Mount Vernon named 2025-26 Best Hometown by Ohio Magazine
• $35,000 spent in 2024 on downtown beautification efforts
CORE VALUES
Beautification: Enhancing public spaces with art, seasonal decor, and thoughtful design, enriching the overall community experience.
Collaboration: Bringing together residents, businesses, and organizations to build a thriving, welcoming downtown.
Community: Creating shared experiences, supporting local initiatives that foster connection and pride.
Authenticity: Celebrating the genuine character of our downtown and ensure that every interaction feels real and memorable.
Innovation: Leading with vision and creativity, always looking for forward-thinking ways to evolve and grow.
Founded in 1993 to champion the heart of Mount Vernon, our organization is driven by an engaged Board of Directors, a passionate staff, and strong community partnerships.
For more information on how you can get involved, reach out to Executive Director Lacey Filkins at 740-393-1481, visit www.experiencemv.org, or find them on Facebook.
SCAN TO LEARN MORE
The Experience Mount Vernon Board
Owner Phil Hicks and Family
Fat Dog Vinyl
Spinning Tunes and making new friends
Fat Dog Vinyl (FDV) is a family-owned, communitydriven record store dedicated to creating a friendly, personalized experience. After your first visit, you’re not just a customer—you’re a friend. We sell new and vintage vinyl, CDs, cassettes, reel-to-reel tapes, stereo equipment, and feature live music and local art. Partnering with WKCO and area students keeps us connected to new artists. Come meet Moxie—the “fat dog” behind the name—and discover something great at FDV!
I’ve always been a huge music fan—attending concerts and collecting records for years. I passed that love of music to our youngest son, Luka, now 17. While traveling for his soccer tournaments, we made a habit of visiting record stores in every city. After one trip, I told my wife we should open a record store in Mount Vernon. I expected her to say, “No way,” but instead she said, “Yes, let’s do it!” Almost three years later, Fat Dog Vinyl is thriving!
Once we committed, I found the perfect downtown location. I began buying collections from estate sales, individuals and eBay, while my wife handled the design—building record tables, painting the building, and shaping the look and feel of the shop. Our kids— Lauren, Lainey, and Luka—along with friends, helped prepare and now help run the store. We’ve been blessed with an amazing network of support. A special thanks to Dylan and Matt, who are integral to the shop, and to John and Michael, who always step up when needed. We’re humbled and grateful for everyone who’s helped make Fat Dog Vinyl possible.
8 ounces uncooked wide egg noodles
1 pound bulk pork sausage
8 ounces sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
Grandma’s Favorite ONE dishesPOT
Sausage Stroganoff
1/4 cup all-purpose our 1/2 teaspoon paprika
1-1/2 cups beef broth
1 cup sour cream
Chopped fresh parsley
Cook noodles according to package directions. Set aside. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes. Stir in our, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Turn o heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.
Turkey a La King
3 cups cubed cooked turkey or chicken
1 medium onion, chopped
3/4 cup sliced celery
1/4 cup diced green pepper
1/4 cup butter, cubed
1/4 cup all-purpose our
1 teaspoon sugar
1-1/2 cups chicken broth
1/4 cup half-and-half cream
1 can (4 ounces) sliced mushrooms, drained
6 slices bread, toasted
In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in our and sugar until a paste forms. Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.
Fruited
Pot Roast
1 package (7 ounces) mixed dried fruit
1 large onion, cut into wedges
1 can (5-1/2 ounces) unsweetened apple juice
1 boneless beef chuck roast (2 pounds)
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon pepper
Place fruit and onion in a 3- or 4-qt. slow cooker; add apple juice. Top with roast; sprinkle with seasonings. Cover and cook on low until meat is tender, 6-8 hours. Serve beef with fruit mixture.
