Today's number: 26.4%

How much new-home sales fell in the Midwest during March, compared with February, to a 134,000 annual pace.

The Associated Press

Today's career talk

What does a person have to do to become successful? Nothing, says Vincent M. Roazzi in his book The Spirituality of Success. That's because success is never what you do - rather, it's what you see. "Those who are successful see things differently than most people. They create their own reality," Roazzi says. "To them, everything and everyone is conspiring to make them successful."

John Eckberg

Today's mover

Thomas Apking has joined First Clermont Bank, a full-service bank based in Milford, as mortgage sales manager. Apking will be responsible for managing the sales division, product development, and hiring and training new loan officers. He has been in mortgage for 24 years and helped start Queen City Mortgage. He most recently worked at Vineyard Mortgage and he attended the University of Cincinnati.

Shirley Dees

Today's money tip

No matter the amount, gifts are always tax-free to the recipient. And no matter the amount, gifts are never tax deductible for the giver. Gift up to $11,000 per person per year are considered free of tax consequences because of their affect on your estate tax exclusion.

The amount over that $11,000 limit (or $22,000 per couple) can reduce the amount of your estate that is not taxed at your death, currently $1 million.

Amy Higgins

Today's Company: Aglamesis Brothers

Many-Flavored Family: Thomas Aglamesis left Greece in the late 1800s and emigrated to Cincinnati. A year later, his brother Nicholas joined him. They learned how to make ice cream and by 1908 had saved enough money to open their own ice cream parlor, The Metropolitan, in Norwood. Soon they added home made candies to their product line. In 1913 the brothers opened another location in Oakley. During the Depression they sold the Metropolitan. Thomas' son James T. Aglamesis took over the business in the 1950s and now members of the family's third generation assist him with operations.

Inside Scoop: The company's ice cream is made with extra egg yolks, which results in a richer flavor. The large chips in Aglamesis' ice cream are made from the company's own chocolate, which is poured into the ice cream and broken into chips as the mixture is stirred. To preserve its quality, the ice cream is made and frozen just 10 gallons at a time.

Wrapped In Chocolate: Sugar, butter and vanilla extract form the basis for Aglamesis candies. The company is best-known for its cream-centered chocolates, especially its opera creams.

Success Story: The company's 1913 Oakley Square ice cream and candy parlor in Oakley Square is still going strong. A second location is in Montgomery Square. Aglamesis Brothers ice cream and candy has been written up in "The New York Times," "The Chicago Tribune," "Bon Appetit" and "Chocolatier" magazine.

Jenny Callison