Local Food Economy
When Lisa Reed was coaching clients on health and nutrition out of her Chagrin Falls office, she would always make them a healthy green juice. After time, Reed realized that some of her customers were coming more for the juice than they were for the counseling.
The juice, today known as Mean Green, is made with celery, cucumber, kale, spinach, romaine and lemon. “You really feel good because your body becomes alkaline,” explains Reed. “You crave it in a way because you feel good.”
Reed realized she had something with her juices. In 2012 she launched Garden of Flavor and this past April she delivered her first order of juices to Heinen’s. Today she is in almost every Heinen’s store, plus Whole Foods, Mustard Seed and Lemon Falls in Chagrin Falls. Reed’s juices also are in Dorothy Lane in Dayton and Columbus and Whole Foods in Cincinnati. In January Garden of Flavor will expand to Pennsylvania and Chicago.
In addition to Mean Green, Garden of Flavor currently features six juices that range from Goji Pineapple (goji pineapple, mint and ginger) to Twisted Roots (carrot and beet juices). Reed also has developed a one-day juice cleanse that is quite popular.
Ironically, Reed’s most loyal customers happen to be home juicers. “Our best customers are juicers themselves and do it at home,” she says. “They realize the cost of organic produce, the time and cleanup involved, and it’s a lot easier for someone to do it for them.”
Reed juices all of her fruits and vegetables in a 38-degree refrigerated space in Midtown. “It’s an ideal environment with very little oxidation or breakdown,” she explains, adding that she’s adjusted to the chilly work environment.
Reed’s son Clayton works for Garden of Flavor, and she uses a staffing firm to help with the labor involved. She plans on hiring two to three full time people in the near future.
Source: Lisa Reed
Writer: Karin Connelly
The juice, today known as Mean Green, is made with celery, cucumber, kale, spinach, romaine and lemon. “You really feel good because your body becomes alkaline,” explains Reed. “You crave it in a way because you feel good.”
Reed realized she had something with her juices. In 2012 she launched Garden of Flavor and this past April she delivered her first order of juices to Heinen’s. Today she is in almost every Heinen’s store, plus Whole Foods, Mustard Seed and Lemon Falls in Chagrin Falls. Reed’s juices also are in Dorothy Lane in Dayton and Columbus and Whole Foods in Cincinnati. In January Garden of Flavor will expand to Pennsylvania and Chicago.
In addition to Mean Green, Garden of Flavor currently features six juices that range from Goji Pineapple (goji pineapple, mint and ginger) to Twisted Roots (carrot and beet juices). Reed also has developed a one-day juice cleanse that is quite popular.
Ironically, Reed’s most loyal customers happen to be home juicers. “Our best customers are juicers themselves and do it at home,” she says. “They realize the cost of organic produce, the time and cleanup involved, and it’s a lot easier for someone to do it for them.”
Reed juices all of her fruits and vegetables in a 38-degree refrigerated space in Midtown. “It’s an ideal environment with very little oxidation or breakdown,” she explains, adding that she’s adjusted to the chilly work environment.
Reed’s son Clayton works for Garden of Flavor, and she uses a staffing firm to help with the labor involved. She plans on hiring two to three full time people in the near future.
Source: Lisa Reed
Writer: Karin Connelly
This week, Brauhaus Cleveland LLC broke ground on the new Hofbrauhaus Cleveland in PlayhouseSquare in the most apropos fashion -- with a German oom-pah band, sausages and huge steins of beer. Project developers aim to complete the new restaurant and brewery by the end of 2014.
"Everything started in 1589 when the Bavarian kings decided the beer wasn't good enough for them, so they created their own brewery," extolled Maximilian Erlmeier, a former Hofbrauhaus Munich executive and chairman of Cincinnati Restaurant Group. "Now, every year two million people come to the Hofbrauhaus to enjoy food and great beer, and six million come to Oktoberfest. We thought, 'We should export this.'"
Hofbrauhaus Cleveland will become the latest franchise in the growing empire, which includes locations in Cincinnati, Chicago and Las Vegas. The Cleveland site will incorporate the Hermit Club and feature 24,000 square feet of space, including nearly 600 indoor seats and more than 1,000 outdoor seats in the beer garden. The famous Hofbrau beer will be brewed on site, and Bavarian dishes will be served.
The project is a huge win for PlayhouseSquare, which has in recent years developed a vibrant restaurant scene. The Hofbrauhaus project is one of the first development deals to push PlayhouseSquare's growth north towards Chester Avenue.
"We're really excited because this is one more step in PlayhouseSquare's growth," said Art Falco, President of PlayhouseSquare. "This is an incredible destination, but we want to see more young people here. With an outdoor beer garden right by CSU and PlayhouseSquare, we think this is a home run."
Source: Art Falco, Maximilian Erlmeier
Writer: Lee Chilcote
"Everything started in 1589 when the Bavarian kings decided the beer wasn't good enough for them, so they created their own brewery," extolled Maximilian Erlmeier, a former Hofbrauhaus Munich executive and chairman of Cincinnati Restaurant Group. "Now, every year two million people come to the Hofbrauhaus to enjoy food and great beer, and six million come to Oktoberfest. We thought, 'We should export this.'"
Hofbrauhaus Cleveland will become the latest franchise in the growing empire, which includes locations in Cincinnati, Chicago and Las Vegas. The Cleveland site will incorporate the Hermit Club and feature 24,000 square feet of space, including nearly 600 indoor seats and more than 1,000 outdoor seats in the beer garden. The famous Hofbrau beer will be brewed on site, and Bavarian dishes will be served.
The project is a huge win for PlayhouseSquare, which has in recent years developed a vibrant restaurant scene. The Hofbrauhaus project is one of the first development deals to push PlayhouseSquare's growth north towards Chester Avenue.
"We're really excited because this is one more step in PlayhouseSquare's growth," said Art Falco, President of PlayhouseSquare. "This is an incredible destination, but we want to see more young people here. With an outdoor beer garden right by CSU and PlayhouseSquare, we think this is a home run."
Source: Art Falco, Maximilian Erlmeier
Writer: Lee Chilcote
happy dog to open east side location in iconic euclid tavern in university circle
The Happy Dog in the Gordon Square Arts District is famous for tasty hot dogs with crazy toppings, live music and adventurous cultural fare, including members of the Cleveland Orchestra recording an album live in front of the racetrack bar. Now the successful venue is heading east; in the ultimate win-win, the owners are opening their first east side location inside the now-shuttered Euclid Tavern.
"We've been approached many times, and there are a lot of things we could have done," says Sean Watterson, co-owner of the Happy Dog. "To be a part of bringing the Euclid Tavern back to life was the thing that made us go, 'OK, maybe we could do another one of these, and this is the place to do it.'"
The Happy Dog signed a lease on the space this week with University Circle Inc., which bought the building last year from the previous owners. The Euclid Tavern operated continuously as a bar from 1909 until 2001, making it the second longest-running bar site in Cleveland, according to UCI Director Chris Ronayne. New owners re-opened it in 2008 and stuck with it until 2013. UCI began renovating the space and looking for a new operator earlier this year.
"We were searching for the right tenant to live up to the iconic reputation of the Euclid Tavern as a music venue," says Ronayne. "We were in courtship with the guys from the Happy Dog for a while -- they know food, music and programming."
The Euclid Tavern has hosted national acts Chrissie Hynde, Pavement and Green Day, and also served as home base for legendary local acts like Mr. Stress. The tavern was also featured in the 1987 film Light of Day starring Michael J. Fox and Joan Jett.
Although plans are still being shaped, Watterson says the new venue will operate as the Happy Dog at the Euclid Tavern. A similar menu will be available, but some hot dog toppings will only be available at the east side location, and vice versa. The owners also plan more cultural programming through partnerships with area institutions such as the Cleveland Institute of Music and Institute of Art.
The same partnership that owns the west side Happy Dog, including Watterson, Sean Kilbane and chef Eric Williams, will open the Euclid Tavern location.
Source: Sean Watterson, Chris Ronayne
Writer: Lee Chilcote
"We've been approached many times, and there are a lot of things we could have done," says Sean Watterson, co-owner of the Happy Dog. "To be a part of bringing the Euclid Tavern back to life was the thing that made us go, 'OK, maybe we could do another one of these, and this is the place to do it.'"
The Happy Dog signed a lease on the space this week with University Circle Inc., which bought the building last year from the previous owners. The Euclid Tavern operated continuously as a bar from 1909 until 2001, making it the second longest-running bar site in Cleveland, according to UCI Director Chris Ronayne. New owners re-opened it in 2008 and stuck with it until 2013. UCI began renovating the space and looking for a new operator earlier this year.
"We were searching for the right tenant to live up to the iconic reputation of the Euclid Tavern as a music venue," says Ronayne. "We were in courtship with the guys from the Happy Dog for a while -- they know food, music and programming."
The Euclid Tavern has hosted national acts Chrissie Hynde, Pavement and Green Day, and also served as home base for legendary local acts like Mr. Stress. The tavern was also featured in the 1987 film Light of Day starring Michael J. Fox and Joan Jett.
Although plans are still being shaped, Watterson says the new venue will operate as the Happy Dog at the Euclid Tavern. A similar menu will be available, but some hot dog toppings will only be available at the east side location, and vice versa. The owners also plan more cultural programming through partnerships with area institutions such as the Cleveland Institute of Music and Institute of Art.
The same partnership that owns the west side Happy Dog, including Watterson, Sean Kilbane and chef Eric Williams, will open the Euclid Tavern location.
Source: Sean Watterson, Chris Ronayne
Writer: Lee Chilcote
recent melt opening featured in columbus dispatch
In a Columbus Dispatch business piece titled “Cleveland grilled-cheese sandwich chain arrives in Short North,” writer Denise Trowbridge highlights Matt Fish’s Melt Bar & Grilled and his decision to test the waters by opening a location in Columbus.
“I am nervous, but we had to take the plunge. That’s just part of growing,” Fish was quoted in the piece. “We want to become a regional restaurant group and open a couple more in Columbus, but we have to start with one and make that one the best we can.”
Trowbridge goes on to detail many of the aspects we Clevelanders already know and love about Melt, including its signature sandwiches, fabulous beer selection, infamous Melt Challenge, and the 25 percent discount for life for those who add a melt tattoo.
Check out the full story here.
“I am nervous, but we had to take the plunge. That’s just part of growing,” Fish was quoted in the piece. “We want to become a regional restaurant group and open a couple more in Columbus, but we have to start with one and make that one the best we can.”
Trowbridge goes on to detail many of the aspects we Clevelanders already know and love about Melt, including its signature sandwiches, fabulous beer selection, infamous Melt Challenge, and the 25 percent discount for life for those who add a melt tattoo.
Check out the full story here.
Since the Great Recession, more and more folks have been living the "gigging life," working multiple jobs or hopping from one project to the next in hopes of cobbling together a living budget. While that might seem arduous, it also allows those living the lifestyle to follow their true passion.
new grant program funds business incubator, other innovative community projects
A new grant program launched by Neighborhood Progress Inc., a nonprofit organization that provides funding and technical assistance to community development corporations in Cleveland, recently awarded $200,000 to five projects. The recipients include a new business incubation program in North Collinwood, youth programming in Ohio City and surrounding neighborhoods, an effort in Central to teach fourth graders about healthy, local food, arts-based development in St. Clair Superior, and a community engagement effort in Tremont.
"The program came to be when we, as an organization, made a decision to develop a program that all CDCs had access to," says Colleen Gilson, Vice President of CDC Services for NPI, of the Neighborhood Solutions grant program. "The idea was, let's not be prescriptive. Let's let CDCs tell us what their solution to a neighborhood problem is or a cool project in their service area."
The awards break down as follows: NPI awarded $45,000 to ActiVacant, a program to recruit entrepreneurs to vacant retail spaces on E. 185th; $45,000 to Near West Recreation to expand its network of youth programming, including baseball, soccer, softball, basketball and bowling; $45,000 to St. Clair Superior for its Urban Upcycle project; $45,000 to Burton Bell Carr for its Urban Farm Diet Program; and $20,000 to Tremont West for its efforts to engage residents in creating a community-based development plan around MetroHealth.
Gilson says the projects reflect "deep collaboration" and non-traditional approaches towards community development. For instance, Near West Recreation is an effort to engage and retain families in six neighborhoods on the near west side -- Ohio City, Tremont, Stockyards, Clark-Fulton and Detroit Shoreway -- and build "intergenerational mixed-income neighborhoods." ActiVacant, spearheaded by Northeast Shores, is a "new take on the American dream" and a "business incubation project on steroids" that will entice young retailers to fill empty spaces on E. 185th by offering them free or reduced rent for a period of time, access to mentors and other support, and incentives for meeting benchmarks.
"The process was pretty amazing," says Gilson, describing a Shark Tank-esque format in which finalists presented in front of a panel of community development leaders, who then ranked and voted on winners. "We invited other CDCs to come watch and learn from their peers, and it was a really good opportunity to learn."
Source: Colleen Gilson
Writer: Lee Chilcote
"The program came to be when we, as an organization, made a decision to develop a program that all CDCs had access to," says Colleen Gilson, Vice President of CDC Services for NPI, of the Neighborhood Solutions grant program. "The idea was, let's not be prescriptive. Let's let CDCs tell us what their solution to a neighborhood problem is or a cool project in their service area."
The awards break down as follows: NPI awarded $45,000 to ActiVacant, a program to recruit entrepreneurs to vacant retail spaces on E. 185th; $45,000 to Near West Recreation to expand its network of youth programming, including baseball, soccer, softball, basketball and bowling; $45,000 to St. Clair Superior for its Urban Upcycle project; $45,000 to Burton Bell Carr for its Urban Farm Diet Program; and $20,000 to Tremont West for its efforts to engage residents in creating a community-based development plan around MetroHealth.
Gilson says the projects reflect "deep collaboration" and non-traditional approaches towards community development. For instance, Near West Recreation is an effort to engage and retain families in six neighborhoods on the near west side -- Ohio City, Tremont, Stockyards, Clark-Fulton and Detroit Shoreway -- and build "intergenerational mixed-income neighborhoods." ActiVacant, spearheaded by Northeast Shores, is a "new take on the American dream" and a "business incubation project on steroids" that will entice young retailers to fill empty spaces on E. 185th by offering them free or reduced rent for a period of time, access to mentors and other support, and incentives for meeting benchmarks.
"The process was pretty amazing," says Gilson, describing a Shark Tank-esque format in which finalists presented in front of a panel of community development leaders, who then ranked and voted on winners. "We invited other CDCs to come watch and learn from their peers, and it was a really good opportunity to learn."
Source: Colleen Gilson
Writer: Lee Chilcote
For the past six months, Red, the Steakhouse has been coming to shape in the former Volk's Jewelry & Loans building on Prospect Avenue. Throughout it all, Fresh Water photographer Bob Perkoski has been documenting the process. This slideshow follows that progress from start to finish.
Operation Light Switch on Waterloo is an effort to add critical mass to the area by "turning on" multiple new bars and restaurants as the streetscape project wraps up next year. The project recently scored another little win: restaurateur Alan Glazen sold the Harbor Pub to Tremont developer Tom Bell, who will reopen it.
Although it's too early to announce the concept, operator or even the name, Bell says he's excited about the opportunity to help revitalize Waterloo. "I'm trying to help Alan get the right mix," he says. "The area has kind of a rock-and-roll vibe -- it's really blue-collar Cleveland. I want to have a place with great food and great atmosphere. It won't necessarily be a step down, it will be a step over."
The Harbor Pub building features a historic bar that runs the length of the building. Although the exterior of the building has been redone, Bell will finish out the interior himself. The property features about 2,000 square feet on each of the two floors, and Bell plans to use all of it with a two-story bar and restaurant. He's also toying with the idea of creating outdoor seating along the driveway area or in the back.
Bell, who perhaps is best known as the creator of the Flying Monkey Pub in Tremont, says that he was intrigued by Glazen's salesmanship and vision for the area. "Alan browbeat me for months. He's a good drumbeater who creates excitement and gets people to think about new ideas. I can see the potential -- the CDC is re-seeding the area with artists and non-absentee property owners."
Bell plans to open next summer along with Steve Schimoler's Crop Rocks. He is toying with the idea of a coal-fired pizza concept and is looking for an operator to run it.
Source: Tom Bell
Writer: Lee Chilcote
Although it's too early to announce the concept, operator or even the name, Bell says he's excited about the opportunity to help revitalize Waterloo. "I'm trying to help Alan get the right mix," he says. "The area has kind of a rock-and-roll vibe -- it's really blue-collar Cleveland. I want to have a place with great food and great atmosphere. It won't necessarily be a step down, it will be a step over."
The Harbor Pub building features a historic bar that runs the length of the building. Although the exterior of the building has been redone, Bell will finish out the interior himself. The property features about 2,000 square feet on each of the two floors, and Bell plans to use all of it with a two-story bar and restaurant. He's also toying with the idea of creating outdoor seating along the driveway area or in the back.
Bell, who perhaps is best known as the creator of the Flying Monkey Pub in Tremont, says that he was intrigued by Glazen's salesmanship and vision for the area. "Alan browbeat me for months. He's a good drumbeater who creates excitement and gets people to think about new ideas. I can see the potential -- the CDC is re-seeding the area with artists and non-absentee property owners."
Bell plans to open next summer along with Steve Schimoler's Crop Rocks. He is toying with the idea of a coal-fired pizza concept and is looking for an operator to run it.
Source: Tom Bell
Writer: Lee Chilcote
fast co. digs into 'world's first biocellar' in east cleveland
In a Fast Co. feature called "Turning A Vacant Cleveland House Into A Fancy Farm," California-based sustainability writer Adele Peters details the plans and construction of the world’s first BioCellar, located in East Cleveland.
"The BioCellar, the brainchild of a Cleveland biologist named Jean Loria, will use just the basement of the house -- the rest was torn down -- and will top it with a greenhouse so crops can grow inside. Why a cellar? At depths below four feet, the ground stays at a constant temperature, so even in the middle of a harsh Cleveland winter, the room won't get colder than 50 degrees. With light flooding in from the glass roof above, food can grow year round."
Read the rest of the crop report here.
"The BioCellar, the brainchild of a Cleveland biologist named Jean Loria, will use just the basement of the house -- the rest was torn down -- and will top it with a greenhouse so crops can grow inside. Why a cellar? At depths below four feet, the ground stays at a constant temperature, so even in the middle of a harsh Cleveland winter, the room won't get colder than 50 degrees. With light flooding in from the glass roof above, food can grow year round."
Read the rest of the crop report here.
For decades, the heart of University Circle was lifeless after 5 p.m. Uptown, a $65 million development of new shops, restaurants, markets and apartments, aimed to change that by becoming a new center of gravity for Cleveland’s cultural district. So, now that it’s halfway completed, how is Uptown doing?
time out chicago loves it some christmas ale
In a Time Out Chicago blurb titled “Drink this now: Great Lakes Brewing Company’s Christmas Ale,” blogger Karl Klockars raves about the liquid gold we Clevelanders know simply as "Crack Ale."
“The Christmas Ale is a revered beer in the Rust Belt. Criminals in Cleveland recently broke into the brewery and stole 500 feet of copper wiring, but left the Xmas Ale untouched," Klockars writes. "I choose to believe that this is less an indication of the idiocy of thieves, and more a belief that not even scofflaws would dare touch the Christmas Ale. As such, it’s perfectly okay to crack a few of these open well before the holiday.”
Klockars goes on to give a beer nerd’s detailed description of the brew, including this nugget: "This beer sets the bar once again -- as it does most years -- for what a winter warmer beer should be: It’s rich without being overwhelming. It's complex, spicy, savory and subtly sweet. And it's very drinkable."
Enjoy the full piece here.
“The Christmas Ale is a revered beer in the Rust Belt. Criminals in Cleveland recently broke into the brewery and stole 500 feet of copper wiring, but left the Xmas Ale untouched," Klockars writes. "I choose to believe that this is less an indication of the idiocy of thieves, and more a belief that not even scofflaws would dare touch the Christmas Ale. As such, it’s perfectly okay to crack a few of these open well before the holiday.”
Klockars goes on to give a beer nerd’s detailed description of the brew, including this nugget: "This beer sets the bar once again -- as it does most years -- for what a winter warmer beer should be: It’s rich without being overwhelming. It's complex, spicy, savory and subtly sweet. And it's very drinkable."
Enjoy the full piece here.
san fran dining editor praises cleveland food scene
Michael Bauer, the influential restaurant critic for the San Francisco Chronicle, recently penned a feature titled "Cleveland is a city that rocks to food."
"Last week I spent a few days in Cleveland, looking at a half-dozen high-profile restaurants. I wish I could have done more," is how Bauer kicks off the lengthy travel piece.
During his visit, the food editor and restaurant critic hit Sokolowski's, Dante, Greenhouse Tavern and the Velvet Tango Room, where "I had the best whiskey sour I can remember."
Of course, he also visited the West Side Market: "I also fell in love with the West Side Market, a city-owned facility that has been in business for more than 100 years."
He concludes the piece with this nugget: "Cleveland has the energy of a food town on the rise. And, for anyone who loves music and rock and roll -- after all, it’s the home of the Rock and Roll Hall of Fame -- it’s a city worth checking out."
Read it all right here.
"Last week I spent a few days in Cleveland, looking at a half-dozen high-profile restaurants. I wish I could have done more," is how Bauer kicks off the lengthy travel piece.
During his visit, the food editor and restaurant critic hit Sokolowski's, Dante, Greenhouse Tavern and the Velvet Tango Room, where "I had the best whiskey sour I can remember."
Of course, he also visited the West Side Market: "I also fell in love with the West Side Market, a city-owned facility that has been in business for more than 100 years."
He concludes the piece with this nugget: "Cleveland has the energy of a food town on the rise. And, for anyone who loves music and rock and roll -- after all, it’s the home of the Rock and Roll Hall of Fame -- it’s a city worth checking out."
Read it all right here.
st. louis food writer eats his way through the north coast
Reporting for the St. Louis Post-Dispatch, food writer Ian Froeb shares details of his recent visit to Cleveland, where he enjoyed stops at Greenhouse Tavern, West Side Market, Cleveland Museum of Art, and the Rock and Roll Hall of Fame and Museum.
“Another Cleveland must is the West Side Market. This gorgeous (inside and out) building houses more than 100 vendors including more butcher shops than you ever thought could fit under a single roof. “
Read the full story here.
“Another Cleveland must is the West Side Market. This gorgeous (inside and out) building houses more than 100 vendors including more butcher shops than you ever thought could fit under a single roof. “
Read the full story here.
Shaker Heights perhaps is better known for its handsome residential districts than its commercial areas. However, a new pop-up event aims to highlight local businesses in the Van Aken District, invite a few new ones to participate, and offer a new kind of winter market where people can shop close to home.
Pop Up Shaker will bring a range of local food and craft purveyors into Juma Gallery and Lucy's Sweet Surrender for a two-week run beginning Saturday, November 30th and going through Sunday, December 15th. Upcycle St. Clair's innovative Shop the Window event will brighten the windows of the vacant storefront between them.
"The goal is to encourage residents and others to look at Shaker as a great place to do business," says Katharyne Starinsky, an Economic Development Specialist with the City of Shaker Heights. "Construction on the Van Aken streetscape is starting next year. We want people to think about how great the future of the area will be."
Cleveland Culinary Launch and Kitchen will turn Juma Cafe into a marketplace for tantalizing foods; Cleveland Craft Connection will host a handmade market and teach crafting classes at Lucy's; and Shop the Window will allow visitors to purchase upcycled crafts simply by scanning the QR code with their smartphones.
"You can immediately purchase the gifts right then and there, and then they'll be available for pickup at Upcycle St. Clair, or they can be shipped," says Starinsky.
So far, everyone loves the idea, which has never before been tried in the City of Shaker Heights. "People are excited to be able to shop in their own community."
Source: Katharyne Starinsky
Writer: Lee Chilcote
Pop Up Shaker will bring a range of local food and craft purveyors into Juma Gallery and Lucy's Sweet Surrender for a two-week run beginning Saturday, November 30th and going through Sunday, December 15th. Upcycle St. Clair's innovative Shop the Window event will brighten the windows of the vacant storefront between them.
"The goal is to encourage residents and others to look at Shaker as a great place to do business," says Katharyne Starinsky, an Economic Development Specialist with the City of Shaker Heights. "Construction on the Van Aken streetscape is starting next year. We want people to think about how great the future of the area will be."
Cleveland Culinary Launch and Kitchen will turn Juma Cafe into a marketplace for tantalizing foods; Cleveland Craft Connection will host a handmade market and teach crafting classes at Lucy's; and Shop the Window will allow visitors to purchase upcycled crafts simply by scanning the QR code with their smartphones.
"You can immediately purchase the gifts right then and there, and then they'll be available for pickup at Upcycle St. Clair, or they can be shipped," says Starinsky.
So far, everyone loves the idea, which has never before been tried in the City of Shaker Heights. "People are excited to be able to shop in their own community."
Source: Katharyne Starinsky
Writer: Lee Chilcote
Shaker Heights entrepreneur Kai Wingo recently launched the Buckeye Mushroom Farm on a vacant lot on E. 127th Street off Buckeye Road. Wingo is growing oyster and garden giant mushrooms on beds and racks there. She also teaches classes and sells mushrooms under the moniker Kai's Kultured Mushrooms at the Coit Road Farmers Market.
"I'm a mushroom ambassador," she says. "I want people to know about benefits we get from mushrooms. I'm the only one I know of who's doing it at this scale."
Wingo began growing mushrooms four years ago, and launched her business when she got laid off from her job with the Cleveland Municipal School District. By then, she'd outgrown her home garden, so she applied for a vacant lot through the land bank. Recently, she also built a hoop house there to extend the growing season.
"Mushrooms are a powerhouse of nutrition," she explains. "The gardens also benefit because of the compost they provide. They're just a grand recycler."
Wingo says there is great untapped demand for local mushrooms, which are a high-value crop, and that her business and classes are taking off. "There's a long waiting list of farmers markets that would love to have mushrooms there, but there aren't any people to fill the niche, so that's why I'm teaching people."
Hough entrepreneur Mansfield Frazier also has tapped Wingo to grow 'shrooms at his new biocellar project. She can be reached via Facebook or by phone at 216-561-3200.
Source: Kai Wingo
Writer: Lee Chilcote
"I'm a mushroom ambassador," she says. "I want people to know about benefits we get from mushrooms. I'm the only one I know of who's doing it at this scale."
Wingo began growing mushrooms four years ago, and launched her business when she got laid off from her job with the Cleveland Municipal School District. By then, she'd outgrown her home garden, so she applied for a vacant lot through the land bank. Recently, she also built a hoop house there to extend the growing season.
"Mushrooms are a powerhouse of nutrition," she explains. "The gardens also benefit because of the compost they provide. They're just a grand recycler."
Wingo says there is great untapped demand for local mushrooms, which are a high-value crop, and that her business and classes are taking off. "There's a long waiting list of farmers markets that would love to have mushrooms there, but there aren't any people to fill the niche, so that's why I'm teaching people."
Hough entrepreneur Mansfield Frazier also has tapped Wingo to grow 'shrooms at his new biocellar project. She can be reached via Facebook or by phone at 216-561-3200.
Source: Kai Wingo
Writer: Lee Chilcote
Predictably, Paul Benner and Justin Carson came up with their idea to launch a brewing incubator over a couple of strong pints at a local alehouse. Benner owns the Cleveland Brew Shop, a homebrew supply store in Tremont, and Carson runs JC Beertech, a company that installs and cleans draft beer lines.
Two weeks ago, JC Beertech moved its 40-person office from Medina to a renovated building in Ohio City. The company occupies the second floor of the Tomasch building at 4125 Lorain Avenue, which was built 100 years ago as a Czech social hall. Benner and Carson are now hard at work on renovations to the first floor, which by next spring will be home to Platform Brewing Company.
JC Beertech's new offices feature gleaming hardwood floors, the original bar from the Czech social hall, solar tubes that introduce natural light and windows that overlook Lorain. The stout brick building's exterior has been completely renovated with new storefront windows, and signage will be added when the project is completed.
Platform, a microbrewery and brewing incubator, will occupy 5,000 square feet on the first floor. The space, part of which was a former bowling alley for the Czech hall, has slender planked hardwood floors that are being restored. A 20-foot-tall garage door will open to a spacious new beer garden. The Plum, a cafe and sandwich shop opening next door, will provide food from a shared kitchen.
Platform will brew beer for consumption on premises and sale to restaurants, offer contract brewing services for restaurants that want to brew their own beer, and hold classes and other instructional programs for homebrewers who want to break into the industry. Benner says it's the only brewing incubator he's aware of in the country.
"We're excited about creating a new district in Ohio City," Benner says of Lorain Avenue between W. 45th and Fulton, which is considered part of SoLo (South of Lorain). "We'll have people here from seven in the morning until ten at night."
In spring, Benner will plant hops vines that will grow over trellises in the rear of the building and along the alleyway next to the building so that they're visible from the street.
Source: Paul Benner
Writer: Lee Chilcote
Two weeks ago, JC Beertech moved its 40-person office from Medina to a renovated building in Ohio City. The company occupies the second floor of the Tomasch building at 4125 Lorain Avenue, which was built 100 years ago as a Czech social hall. Benner and Carson are now hard at work on renovations to the first floor, which by next spring will be home to Platform Brewing Company.
JC Beertech's new offices feature gleaming hardwood floors, the original bar from the Czech social hall, solar tubes that introduce natural light and windows that overlook Lorain. The stout brick building's exterior has been completely renovated with new storefront windows, and signage will be added when the project is completed.
Platform, a microbrewery and brewing incubator, will occupy 5,000 square feet on the first floor. The space, part of which was a former bowling alley for the Czech hall, has slender planked hardwood floors that are being restored. A 20-foot-tall garage door will open to a spacious new beer garden. The Plum, a cafe and sandwich shop opening next door, will provide food from a shared kitchen.
Platform will brew beer for consumption on premises and sale to restaurants, offer contract brewing services for restaurants that want to brew their own beer, and hold classes and other instructional programs for homebrewers who want to break into the industry. Benner says it's the only brewing incubator he's aware of in the country.
"We're excited about creating a new district in Ohio City," Benner says of Lorain Avenue between W. 45th and Fulton, which is considered part of SoLo (South of Lorain). "We'll have people here from seven in the morning until ten at night."
In spring, Benner will plant hops vines that will grow over trellises in the rear of the building and along the alleyway next to the building so that they're visible from the street.
Source: Paul Benner
Writer: Lee Chilcote
Phoenix Coffee, known for setting the standard for Cleveland coffee culture throughout the past two decades, recently moved into a airy new digs on Coventry Road. The roomy, contemporary storefront boasts large windows and a design that incorporates reclaimed materials.
Coffee Director Christopher Feran says that Phoenix's goal was to relocate from its unworkable space down the block to a storefront that it could completely customize, adding to the renaissance of local businesses near the northern end of Coventry.
With help from a low-interest storefront renovation loan from the City of Cleveland Heights, Phoenix completely renovated the space, which formerly housed C. Jones Coffee and Tea. The design incorporates reclaimed materials such as Mason jar lanterns, old subway tile, a wood planking design accent with Phoenix Coffee logo and a cream station made from an old cog from Bethlehem Steel. AODK, Rust Belt Welding and the Foundry Project all helped with the project.
The new Phoenix coffee shop also has a pour-over bar, where customers can sit and watch coffee being made to order by the cup, a growing trend in artisan coffee over the past several years.
Next up: Phoenix is scouting for a fourth location with commissary space, a central kitchen where food and coffee can be prepared in an open and viewable space. Ideal locations include the near west side, including Ohio City.
Source: Christopher Feran
Writer: Lee Chilcote
Coffee Director Christopher Feran says that Phoenix's goal was to relocate from its unworkable space down the block to a storefront that it could completely customize, adding to the renaissance of local businesses near the northern end of Coventry.
With help from a low-interest storefront renovation loan from the City of Cleveland Heights, Phoenix completely renovated the space, which formerly housed C. Jones Coffee and Tea. The design incorporates reclaimed materials such as Mason jar lanterns, old subway tile, a wood planking design accent with Phoenix Coffee logo and a cream station made from an old cog from Bethlehem Steel. AODK, Rust Belt Welding and the Foundry Project all helped with the project.
The new Phoenix coffee shop also has a pour-over bar, where customers can sit and watch coffee being made to order by the cup, a growing trend in artisan coffee over the past several years.
Next up: Phoenix is scouting for a fourth location with commissary space, a central kitchen where food and coffee can be prepared in an open and viewable space. Ideal locations include the near west side, including Ohio City.
Source: Christopher Feran
Writer: Lee Chilcote
asiatown neighborhood an example of immigration as job creator
In a Slate post titled “Cleveland Chinese immigration: New people create new jobs,” Matthew Yglesias writes of his experience eating some Chinese food in Cleveland’s “Asiantown” neighborhood -- an area occupied by a growing collection of Asian restaurants and markets.
“I had a meal there that probably exceeds any Chinese cooking you can find in DC proper and would count as quite good even by the standards of the more immigrant-heavy suburbs in Rockville or Northern Virginia," the writer boasts.
Yglesias goes on to detail how the newcomers create “new jobs” by offering an “authentic experience” that might not otherwise be available. And while opponents to immigration fear “outsiders” might appropriate available jobs, consider the possibility of additional job creation that comes with fixing up buildings and delivering supplies.
Check out the full piece here.
“I had a meal there that probably exceeds any Chinese cooking you can find in DC proper and would count as quite good even by the standards of the more immigrant-heavy suburbs in Rockville or Northern Virginia," the writer boasts.
Yglesias goes on to detail how the newcomers create “new jobs” by offering an “authentic experience” that might not otherwise be available. And while opponents to immigration fear “outsiders” might appropriate available jobs, consider the possibility of additional job creation that comes with fixing up buildings and delivering supplies.
Check out the full piece here.
The Enterprise Nurture an Idea Crowdrise Challenge offers entrepreneurs the opportunity to win $10,000 by competing to raise the most money online. Eleven innovative ideas in Cleveland are competing between now and November 8th for that big grand prize.
Ideas include a bike composting business in Gordon Square, an initiative to open retail startups in former shipping containers in downtown parking lots, a healthy corner store in Tremont, and a food cooperative distribution center in St. Clair Superior.
Daniel Brown of Rust Belt Gardens studied successful operations in other cities before setting his sights on launching a bike composting business. He says that such a business not only can be profitable, but also can help homeowners divert waste from landfills, create green-collar jobs and improve soil at community gardens.
"We need to buy specialized bikes and trailers, get the website up and running, and start to educate people about what is compostable and not compostable," Brown says of his startup. His partners in the challenge are Detroit Shoreway Community Development, Bike Cleveland and Groundz Recycling.
Cleveland Bike Composting would charge $10 to $25 per month to pick up five-gallon compost buckets from a home or business, depending on how often it is scheduled.
"At our community garden, we can't compost enough," says Brown of the demand. "Purchasing compost is expensive, but the process to make it is fairly easy if you know what you're doing. People in Cleveland are really buying into the local foods movement, and that lends itself to there being demand for a composting service."
Currently, there is no business in Cleveland that helps individual homeowners to compost, much less that does so by bike, which raises the sustainability to a new level of green.
Source: Daniel Brown
Writer: Lee Chilcote
Ideas include a bike composting business in Gordon Square, an initiative to open retail startups in former shipping containers in downtown parking lots, a healthy corner store in Tremont, and a food cooperative distribution center in St. Clair Superior.
Daniel Brown of Rust Belt Gardens studied successful operations in other cities before setting his sights on launching a bike composting business. He says that such a business not only can be profitable, but also can help homeowners divert waste from landfills, create green-collar jobs and improve soil at community gardens.
"We need to buy specialized bikes and trailers, get the website up and running, and start to educate people about what is compostable and not compostable," Brown says of his startup. His partners in the challenge are Detroit Shoreway Community Development, Bike Cleveland and Groundz Recycling.
Cleveland Bike Composting would charge $10 to $25 per month to pick up five-gallon compost buckets from a home or business, depending on how often it is scheduled.
"At our community garden, we can't compost enough," says Brown of the demand. "Purchasing compost is expensive, but the process to make it is fairly easy if you know what you're doing. People in Cleveland are really buying into the local foods movement, and that lends itself to there being demand for a composting service."
Currently, there is no business in Cleveland that helps individual homeowners to compost, much less that does so by bike, which raises the sustainability to a new level of green.
Source: Daniel Brown
Writer: Lee Chilcote
Brittany Gonzalez and Alicia Candelario started La Banana Frita on a dare from friend and comedian Ramon Rivas. He was having a show at the Grog Shop in Cleveland Heights last May and he wanted his guests to have food. The childhood friends accepted Rivas’ dare and began selling fried plantains, or tostones, at the show.
“We’re by no means chefs,” says Gonzalez. “We just make them like our grandmothers and mothers made them.” The pair has fond memories of growing up as neighbors in South Lorain and smelling the plantains cooking. They enjoy sharing their heritage with Clevelanders.
“We really like watching people try them,” says Candelario. “Right off the bat they really enjoy them, even younger people and children.” The two have been hitting the Cleveland Flea, some comedy shows and even picked up a few catering jobs. “We’ve just kind of been bopping around town, trying to get out there,” adds Gonzalez.
La Banana Frita’s plantains come with some unique toppings. “The people of Cleveland love pulled pork,” says Gonzales. “That, coupled with spicy no-mayo coleslaw and a drizzle of Sriracha. Wow. We sell out every time.” But it seems like whatever Gonzalez and Candelario put on top of the crispy fried plantains, they’re a hit.
“Recently, our plantains with smoked salmon, fried egg, and dill sauce were a huge hit at the Hingetown Market,” says Gonzalez. “We'll definitely be bringing that back again for the folks that missed out.” Councilman Joe Cimperman showed up at their Hingetown stand, but La Banana Frita had just sold out.
La Banana Frita plans to expand to include a mail order business, shipping frozen plantains and sauces around the country. “So whenever they have a craving, they can pop them open, heat, and enjoy,” says Gonzalez. They also hope to get a cart or food truck to hit more outdoor events and expand their catering business in the winter months.
Sources: Brittany Gonzalez and Alicia Candelario
Writer: Karin Connelly
“We’re by no means chefs,” says Gonzalez. “We just make them like our grandmothers and mothers made them.” The pair has fond memories of growing up as neighbors in South Lorain and smelling the plantains cooking. They enjoy sharing their heritage with Clevelanders.
“We really like watching people try them,” says Candelario. “Right off the bat they really enjoy them, even younger people and children.” The two have been hitting the Cleveland Flea, some comedy shows and even picked up a few catering jobs. “We’ve just kind of been bopping around town, trying to get out there,” adds Gonzalez.
La Banana Frita’s plantains come with some unique toppings. “The people of Cleveland love pulled pork,” says Gonzales. “That, coupled with spicy no-mayo coleslaw and a drizzle of Sriracha. Wow. We sell out every time.” But it seems like whatever Gonzalez and Candelario put on top of the crispy fried plantains, they’re a hit.
“Recently, our plantains with smoked salmon, fried egg, and dill sauce were a huge hit at the Hingetown Market,” says Gonzalez. “We'll definitely be bringing that back again for the folks that missed out.” Councilman Joe Cimperman showed up at their Hingetown stand, but La Banana Frita had just sold out.
La Banana Frita plans to expand to include a mail order business, shipping frozen plantains and sauces around the country. “So whenever they have a craving, they can pop them open, heat, and enjoy,” says Gonzalez. They also hope to get a cart or food truck to hit more outdoor events and expand their catering business in the winter months.
Sources: Brittany Gonzalez and Alicia Candelario
Writer: Karin Connelly