Local Food Economy
There has been a flood of new businesses that tout the city through an assortment of Cleveland-themed apparel and products or by integrating the city name right into the company’s branding. Many point to the recent recession as the dawn of this entrepreneurial movement, which coincided with a newfound pride of place.
Issue Media Group publications such as 83 Degrees in Tampa, Confluence in Denver and Model D in Detroit cover "what's next" for urban centers. In this recurring feature, we highlight the top stories in urban innovation from across our national network of publications.
Jodi Rae Santosuosso grew up in the restaurant business, working in her parents' Italian restaurant. She later moved to California for 10 years, where she grew enamored of the healthy living movement and got into cold-pressed juices. When she returned to Cleveland to join the revitalization of her hometown, she discovered that there weren’t many juice bars in the city, so she decided to launch her own.
If all goes as planned, Daily Press, a juice bar and vegan café, will open next month in the Gordon Square Arts District (6604 Detroit Ave.). The cafe will serve cold-pressed juices and vegan menu items that include raw sandwiches, soups and salads. Daily Press will open at 7 a.m., with evening hours yet to be determined.
"I want to help people be healthy and feel good, and to make it easy and convenient for people to do that," says Santosuosso. "This is new to Cleveland, but the market is here; people are just not aware of the benefits of juicing this way."
Cold-press juicing is different from tossing fruit in a blender and grinding it up, she explains. The heat from a centrifugal juicer can destroy natural enzymes in the drink, making it less nutritious. There are two steps in the cold-pressing process: First, you turn the produce into pulp so that the vitamins and other good stuff stays intact. Second, you put the pulp into a bag and place it in a hydraulic press, where 2,000 pounds of pressure releases all that sweet goodness.
"The result is delicious juice that has all kinds of good things for your body," she says.
Some of Daily Press's offerings will include the Johnny Apple Manziel (apple, ginger and lemon), Greenest Cleanse (kale, spinach, chard, parsley, cucumber, ginger and turmeric) and Water You Doing? (watermelon). A 16-ounce juice in a glass jar will sell for $7-9. If you bring back the jar, you get $1 off your next juice.
The 800-square-foot storefront will have a bar that seats five to six people, additional window seating and some outside tables. There will be Wi-Fi access for anyone who wants to work at the cafe. Santosuosso is looking forward to joining the neighborhood.
"I love the neighborhood and the arts district, and Detroit Shoreway Community Development Organization was really excited about having me come to this space," she says. "It helped that the neighborhood wants me here."
If you're interested in checking out Daily Press before the cafe opens, Santosuosso will be at the Gordon Square Farmers Market for the next few weeks, and she invites you to come by and learn more about juicing.
If all goes as planned, Daily Press, a juice bar and vegan café, will open next month in the Gordon Square Arts District (6604 Detroit Ave.). The cafe will serve cold-pressed juices and vegan menu items that include raw sandwiches, soups and salads. Daily Press will open at 7 a.m., with evening hours yet to be determined.
"I want to help people be healthy and feel good, and to make it easy and convenient for people to do that," says Santosuosso. "This is new to Cleveland, but the market is here; people are just not aware of the benefits of juicing this way."
Cold-press juicing is different from tossing fruit in a blender and grinding it up, she explains. The heat from a centrifugal juicer can destroy natural enzymes in the drink, making it less nutritious. There are two steps in the cold-pressing process: First, you turn the produce into pulp so that the vitamins and other good stuff stays intact. Second, you put the pulp into a bag and place it in a hydraulic press, where 2,000 pounds of pressure releases all that sweet goodness.
"The result is delicious juice that has all kinds of good things for your body," she says.
Some of Daily Press's offerings will include the Johnny Apple Manziel (apple, ginger and lemon), Greenest Cleanse (kale, spinach, chard, parsley, cucumber, ginger and turmeric) and Water You Doing? (watermelon). A 16-ounce juice in a glass jar will sell for $7-9. If you bring back the jar, you get $1 off your next juice.
The 800-square-foot storefront will have a bar that seats five to six people, additional window seating and some outside tables. There will be Wi-Fi access for anyone who wants to work at the cafe. Santosuosso is looking forward to joining the neighborhood.
"I love the neighborhood and the arts district, and Detroit Shoreway Community Development Organization was really excited about having me come to this space," she says. "It helped that the neighborhood wants me here."
If you're interested in checking out Daily Press before the cafe opens, Santosuosso will be at the Gordon Square Farmers Market for the next few weeks, and she invites you to come by and learn more about juicing.
time out calls cleveland 'a road trip for food lovers'
In a Time Out Chicago feature titled, “Road trips for food-lovers: Cleveland,” writer Rebecca Skoch offer road-trippers a quick itinerary for food-focused visitors to our fair city.
“With a mix of old school restaurants and ambitious chefs, the Ohio city is an up-and-coming culinary destination,” she writes.
“Cleveland's restaurant and bar scene has been gaining momentum over the past few years. Celebrity chefs like Michael Symon of Lola and Lolita have taken the lead in championing local dining, and long-standing favorites are finally gaining the recognition they deserve.”
“Here are a few places not to miss during a summer weekend on the shores of Lake Erie.”
Among the places highlighted in the piece are Flying Fig, West Side Market, Sokolowski's, Greenhouse Tavern and Porco Lounge.
Read the rest here.
?
“With a mix of old school restaurants and ambitious chefs, the Ohio city is an up-and-coming culinary destination,” she writes.
“Cleveland's restaurant and bar scene has been gaining momentum over the past few years. Celebrity chefs like Michael Symon of Lola and Lolita have taken the lead in championing local dining, and long-standing favorites are finally gaining the recognition they deserve.”
“Here are a few places not to miss during a summer weekend on the shores of Lake Erie.”
Among the places highlighted in the piece are Flying Fig, West Side Market, Sokolowski's, Greenhouse Tavern and Porco Lounge.
Read the rest here.
?
Ethan M. Holmes learned how to make applesauce from his grandfather at a young age. By the time he was 15, he had mastered the recipe and decided to go into business with it. “I looked at the market and saw an opportunity,” says Holmes. “I looked at other applesauces and they were all made with corn syrup and artificial flavoring.”
Holmes Mouthwatering Applesauce makes an all-natural product in plain and cinnamon varieties. “My goal was to take all the stuff out of it and make something mothers and kids love,” Holmes explains. “The only ingredients are apples, pears and apple cider.”
Today, at age 20, Holmes sells his applesauce at farmers’ markets, area events and through his website. He is in talks with local grocery stores and is joining the Cleveland Culinary Launch and Kitchen.
Recently, Holmes gave out samples of his sauce at Entrovation. The attendees voted the company one of the top five at the event, earning Holmes the chance to pitch his applesauce company to a panel of judges at the Innovative Entrepreneur of The Year Competition. Holmes took home $500 from the event, tying for third place.
Holmes is using the money to cover the Culinary Launch fees and inventory. “We are on our way this upcoming month to producing our first run in their facility,” Holmes says of his move to the Culinary Launch. “This will help us create a large amount of product and educate us in the licenses and procedures needed to be in retail markets.”
Holmes donates 10 percent of his profits toward fighting childhood obesity.
Holmes Mouthwatering Applesauce makes an all-natural product in plain and cinnamon varieties. “My goal was to take all the stuff out of it and make something mothers and kids love,” Holmes explains. “The only ingredients are apples, pears and apple cider.”
Today, at age 20, Holmes sells his applesauce at farmers’ markets, area events and through his website. He is in talks with local grocery stores and is joining the Cleveland Culinary Launch and Kitchen.
Recently, Holmes gave out samples of his sauce at Entrovation. The attendees voted the company one of the top five at the event, earning Holmes the chance to pitch his applesauce company to a panel of judges at the Innovative Entrepreneur of The Year Competition. Holmes took home $500 from the event, tying for third place.
Holmes is using the money to cover the Culinary Launch fees and inventory. “We are on our way this upcoming month to producing our first run in their facility,” Holmes says of his move to the Culinary Launch. “This will help us create a large amount of product and educate us in the licenses and procedures needed to be in retail markets.”
Holmes donates 10 percent of his profits toward fighting childhood obesity.
As the West Side Market’s new manager, Amanda Dempsey is stepping in at a time when the treasured public market is receiving unprecedented attention -- both good and unwanted. But throughout it all, she says, the focus must remain on the bond between the century-old icon and the city that embraces it.
Developer Rich Cicerchi of Cicerchi Development Company was scouting for an investment opportunity downtown when he met Matt Howells, owner of the Park Building and the Southworth Building. The two developers stayed in touch, and Cicerchi later purchased the vacant Southworth building from Howells. Now he plans to convert it to 18 high-end apartments that will add to downtown's rental housing boom.
Cicerchi's interest in downtown goes back to when he was a kid. "I remember going downtown with my dad,” he says. “I'd grab his big hand in my two little hands and he'd swing me from one sidewalk line to the next, having a good old time. He was twice my height, and I'd look past him at all the big buildings, all the activity and people. That's what got me enamored with downtown."
Cicerchi, who is primarily a residential developer, watched downtown's decline and resurgence and decided that he wanted to be a part of the efforts to improve Cleveland's urban core. In 2006, he purchased the Krouse building on East Fourth Street and converted it to apartments.
The Southworth Building is located at 2013 Ontario, across from Tower City and the casino. Built in 1850, the four-story building will be converted to nine one-bedroom and nine two-bedroom apartments. The plans call for an atrium to be constructed in the center of the building to bring in natural light, Cicerchi says. On the lower level, there are two retail spaces that house a Subway and an Indian restaurant. Parking will be a short distance away in the May Company garage.
Perhaps the coolest feature, other than the suites themselves, will be the roof deck overlooking Public Square and downtown.
Cicerchi plans to preserve the building's historic features wherever he can, including refinishing existing wood floors that can be salvaged. High-end features likely will include granite countertops and stainless steel appliances. The suites will have a lofted look, with exposed spiral ductwork and high ceilings. One bedrooms will be about 750 square feet, two bedrooms about 1,100 square feet. The building also will boast many green, energy-efficient features. Tri-State Capital will soon provide financing for the $4 million project.
The first suites should be completed by early 2015, the developer says.
"I always look at properties with the eyes of potential," says Cicerchi. "I saw a great way to add more downtown living and integrate it with the downtown community."
Cicerchi's interest in downtown goes back to when he was a kid. "I remember going downtown with my dad,” he says. “I'd grab his big hand in my two little hands and he'd swing me from one sidewalk line to the next, having a good old time. He was twice my height, and I'd look past him at all the big buildings, all the activity and people. That's what got me enamored with downtown."
Cicerchi, who is primarily a residential developer, watched downtown's decline and resurgence and decided that he wanted to be a part of the efforts to improve Cleveland's urban core. In 2006, he purchased the Krouse building on East Fourth Street and converted it to apartments.
The Southworth Building is located at 2013 Ontario, across from Tower City and the casino. Built in 1850, the four-story building will be converted to nine one-bedroom and nine two-bedroom apartments. The plans call for an atrium to be constructed in the center of the building to bring in natural light, Cicerchi says. On the lower level, there are two retail spaces that house a Subway and an Indian restaurant. Parking will be a short distance away in the May Company garage.
Perhaps the coolest feature, other than the suites themselves, will be the roof deck overlooking Public Square and downtown.
Cicerchi plans to preserve the building's historic features wherever he can, including refinishing existing wood floors that can be salvaged. High-end features likely will include granite countertops and stainless steel appliances. The suites will have a lofted look, with exposed spiral ductwork and high ceilings. One bedrooms will be about 750 square feet, two bedrooms about 1,100 square feet. The building also will boast many green, energy-efficient features. Tri-State Capital will soon provide financing for the $4 million project.
The first suites should be completed by early 2015, the developer says.
"I always look at properties with the eyes of potential," says Cicerchi. "I saw a great way to add more downtown living and integrate it with the downtown community."
The entrepreneurs behind Piccadilly Artisan Yogurt have unveiled the concept behind their new shop in University Circle. The Cleveland-based company's latest location, Piccadilly Artisan Creamery, will feature a style of ice cream and yogurt that is made using liquid nitrogen to rapidly freeze small batches of delicious ice cream.
This process of using liquid nitrogen to instantly craft yogurt and ice cream has grown rapidly on the West Coast, but Piccadilly is the first company in Cleveland to employ the technique. The process has three main benefits, say founders Adrian and Cosmin Bota: the rich and creamy texture it gives the frozen treats, the customization afforded to the customer, and the lack of preservatives needed when making it.
It all begins with the liquid nitrogen, which boils at an astounding -321 degrees Fahrenheit (that's several degrees colder than it was during the recent Polar Vortex). The nitrogen is added to the other ice cream ingredients in a mixer, where the nitrogen instantly freezes the contents on contact.
“We're really gonna let people go crazy and create their own thing,” Adrian explained during a demonstration on Thursday evening. Customers can decide what goes into their yogurt or ice cream and how soft or hard the texture will be. Because the ice cream or yogurt is being prepared fresh for each customer, preservatives are never necessary, which the owners claim results in a better-tasting product.
The Botas teamed up with designer Sailee Gupte, who helped transform the new store on Euclid. The tables and countertops are made of thick slabs of raw, live-edge wood. Exposed brick on walls gives the shop an edgy, urban feel. “Each area [Piccadilly] moves into has a specific feel and we want to pay homage to that," Sailee explained. To pay tribute to University Circle, the owners opted for “a more vintage and rustic theme.”
Piccadilly's owners have a passion for local, organic food that is evident in the menu offerings at their existing locations in Cleveland Heights and Ohio City. The owners buy from a local farm that does not use any preservatives, hormones or antibiotics, and they source other ingredients from the West Side Market. The Botas also will offer vegan yogurt options in the University Circle store.
“We’re just excited to be a part of this neighborhood," Bota told those in attendance.
The official grand opening of the new Piccadilly in University Circle is May 24th.
Camino, a new Mexican restaurant and "tequileria," has opened on West Ninth Street in the heart of the Warehouse District. Eddy Galindo, the restaurateur behind Luchita’s, opened the venue to provide a casual, everyday option for downtown’s growing residential base.
Camino aims to capture the neighborhood’s “up-and-coming and increasingly residential community,” explains manager Lindsey Henderson. The venue, which is open for lunch and dinner seven days a week, serves tacos, wings, burgers, empanadas, salsas and guacamole. On the drinks side is a sizeable selection of tequilas, craft beer and margaritas.
The menu features small plates priced from $3 to $5, including flank steak, mango-chicken, and chicken tacos. Margarita flavors include cucumber and pineapple-chili, but mojitos also are a big crowd pleaser.
Camino's tasty food and drinks are accompanied by a modern, unique dining room. A long communal table sits in the middle of the room, providing guests with the option to dine family style. Spacious tables and a large bar provide plenty of additional seating. Patio seating also is available; Camino is in the process of obtaining a license so that guests can enjoy their margaritas outside.
The owners plan to honor regulars and neighbors by implementing a rewards card system that would give benefits and discounts to those who stop by frequently.
Camino aims to capture the neighborhood’s “up-and-coming and increasingly residential community,” explains manager Lindsey Henderson. The venue, which is open for lunch and dinner seven days a week, serves tacos, wings, burgers, empanadas, salsas and guacamole. On the drinks side is a sizeable selection of tequilas, craft beer and margaritas.
The menu features small plates priced from $3 to $5, including flank steak, mango-chicken, and chicken tacos. Margarita flavors include cucumber and pineapple-chili, but mojitos also are a big crowd pleaser.
Camino's tasty food and drinks are accompanied by a modern, unique dining room. A long communal table sits in the middle of the room, providing guests with the option to dine family style. Spacious tables and a large bar provide plenty of additional seating. Patio seating also is available; Camino is in the process of obtaining a license so that guests can enjoy their margaritas outside.
The owners plan to honor regulars and neighbors by implementing a rewards card system that would give benefits and discounts to those who stop by frequently.
It's been four and a half years since the first edition of "Moon Handbooks: Cleveland" was published. Considering all that has taken place in Cleveland during that time, author and Fresh Water managing editor Douglas Trattner says that for the second edition, which was released this week, he went back to the starting gate.
gigi's on fairmount springs forward with glitzy new patio
Gigi’s, a small wine bar tucked into the quaint shopping strip at Fairmount and Taylor in Cleveland Heights, allows guests to experience the romance of French dining. Now, the restaurant is taking the experience to the next level thanks to a patio addition.
The outdoor space, located directly in front of the café, will include a fenced-in patio with seating for 22 people, umbrellas and flowers adorning every corner, and old-fashioned string lights that complete the ambiance.
Gigi’s opened its doors last November and has enjoyed great success as Gia Ilijasic and her husband James Patsch, the entrepreneurs behind the restaurant, knew they would. The restaurant opened as “a passion for both of us [that] turned into a business," says Patsch. That's evident the moment you walk through the door and see the attention to detail, delightful atmosphere, and passion for dining and entertaining that the owners possess.
That passion now flows outdoors onto the front the patio. The tiny interior and general lack of patio seating in town led the couple to start work on the project. As soon as weather becomes consistently warm, the owners intend to host live entertainment outdoors and possibly include a Jeni’s ice cream cart.
To play off the new patio, the owners hope to launch Friday Frolic, a community development program that involves keeping the shops of this tight-knit strip open later one Friday per month to increase foot traffic.
The energetic couple also is devoted to helping the community. Gia and Jim have created a program to raise money for nonprofit causes dubbed Magnificent Mondays. Each Monday in a given month, the cafe will donate 10 percent of its gross income to a selected charity. “Instead of just giving out small amounts to local charities, why don’t we pick a month and let our presence create an impact on the community in a much larger way," Patsch explains.
The warm welcomes start early at this neighborhood gem, like the pink lettering on the front door that reads, "Hello Gorgeous."
“Gia and I want everyone to feel like a superstar and to be received with love as soon as they walk in," Patsch beams with pride.
The outdoor space, located directly in front of the café, will include a fenced-in patio with seating for 22 people, umbrellas and flowers adorning every corner, and old-fashioned string lights that complete the ambiance.
Gigi’s opened its doors last November and has enjoyed great success as Gia Ilijasic and her husband James Patsch, the entrepreneurs behind the restaurant, knew they would. The restaurant opened as “a passion for both of us [that] turned into a business," says Patsch. That's evident the moment you walk through the door and see the attention to detail, delightful atmosphere, and passion for dining and entertaining that the owners possess.
That passion now flows outdoors onto the front the patio. The tiny interior and general lack of patio seating in town led the couple to start work on the project. As soon as weather becomes consistently warm, the owners intend to host live entertainment outdoors and possibly include a Jeni’s ice cream cart.
To play off the new patio, the owners hope to launch Friday Frolic, a community development program that involves keeping the shops of this tight-knit strip open later one Friday per month to increase foot traffic.
The energetic couple also is devoted to helping the community. Gia and Jim have created a program to raise money for nonprofit causes dubbed Magnificent Mondays. Each Monday in a given month, the cafe will donate 10 percent of its gross income to a selected charity. “Instead of just giving out small amounts to local charities, why don’t we pick a month and let our presence create an impact on the community in a much larger way," Patsch explains.
The warm welcomes start early at this neighborhood gem, like the pink lettering on the front door that reads, "Hello Gorgeous."
“Gia and I want everyone to feel like a superstar and to be received with love as soon as they walk in," Patsch beams with pride.
Each summer, throngs of people flock to the streets to partake in arts festivals, art walks and marquee arts events. Many are free and no two are exactly alike. With art mediums that include paintings, sculpture, glassware, photography, leather, jewelry and performance art, there’s something for everybody.
Rachel Kingsbury, a young, first-time entrepreneur who previously worked as a restaurant manager at Town Hall and Liquid Planet, has signed a lease to open The Grocery in a long-vacant building at 3815 Lorain Avenue. The 1,000-square-foot neighborhood market will offer everything from produce to meat to dairy, much of it sourced from local farmers.
"In addition to having thriving entertainment districts, other cities have essentials like grocery stores, bread shops and butchers," she says. "That's what spawned my desire to open a grocery store in Ohio City. This is something I felt was necessary for the development of Cleveland and the development of the neighborhood. I decided to focus more on organic-style products because people are becoming more conscious eaters. They're very aware of where their food comes from."
The owners are restoring the exterior through the City of Cleveland's Storefront Renovation Program. They will bring back the original transom windows, adding more natural light to the store, which has 12-foot ceilings on the main floor.
Kingsbury says she was attracted to the location because of other new businesses in the area, such as Jackflaps, which often has a line out the door during weekend brunch, she says, Platform Beer Company and Buck Buck Studio and Gallery.
She says that she wants her store to serve the entire community, and she's looking into accepting EBT and WIC. "This is the kind of place you go to shop every couple days and bump into your neighbor there. We want to be an integral part of building a very strong community."
In addition to local produce and pasture-raised meats, The Grocery will feature value-added products created by area food entrepreneurs. Kingsbury is partnering with the Economic and Community Development Institute (ECDI), a microlender with offices in the Midtown neighborhood, and Cleveland Culinary Launch to stock her shelves with products they're helping bring to market.
The Grocery will be open seven days a week: 7 a.m. to 7 p.m. on weekdays, 9 a.m. to 6 p.m. on Saturdays and noon to 6 p.m. on Sundays. Kingston is keeping the buildout simple, and has applied for permits and licenses through the City of Cleveland. She also is pursuing an equipment loan from ECDI. She plans to open in July.
Source: Rachel Kingsbury
Writer: Lee Chilcote
"In addition to having thriving entertainment districts, other cities have essentials like grocery stores, bread shops and butchers," she says. "That's what spawned my desire to open a grocery store in Ohio City. This is something I felt was necessary for the development of Cleveland and the development of the neighborhood. I decided to focus more on organic-style products because people are becoming more conscious eaters. They're very aware of where their food comes from."
The owners are restoring the exterior through the City of Cleveland's Storefront Renovation Program. They will bring back the original transom windows, adding more natural light to the store, which has 12-foot ceilings on the main floor.
Kingsbury says she was attracted to the location because of other new businesses in the area, such as Jackflaps, which often has a line out the door during weekend brunch, she says, Platform Beer Company and Buck Buck Studio and Gallery.
She says that she wants her store to serve the entire community, and she's looking into accepting EBT and WIC. "This is the kind of place you go to shop every couple days and bump into your neighbor there. We want to be an integral part of building a very strong community."
In addition to local produce and pasture-raised meats, The Grocery will feature value-added products created by area food entrepreneurs. Kingsbury is partnering with the Economic and Community Development Institute (ECDI), a microlender with offices in the Midtown neighborhood, and Cleveland Culinary Launch to stock her shelves with products they're helping bring to market.
The Grocery will be open seven days a week: 7 a.m. to 7 p.m. on weekdays, 9 a.m. to 6 p.m. on Saturdays and noon to 6 p.m. on Sundays. Kingston is keeping the buildout simple, and has applied for permits and licenses through the City of Cleveland. She also is pursuing an equipment loan from ECDI. She plans to open in July.
Source: Rachel Kingsbury
Writer: Lee Chilcote
For its recent fundraiser, Zygote Press decided to merge both visual and culinary artists in a unique double billing called The Big Show and Iron Printmaker. The "Iron Chef" style competition featured teams of chefs and artists using "mystery" ingredients to create prints. Fresh Water photographer Bob Perkoski captured all the action.
Disease Diagnostics Group, a startup company out of CWRU, won the top $1,500 prize in the Charter One Foundation Student Business Idea Competition. Three winners were announced at the Northeast Ohio Entrepreneur Expo on April 7.
Disease Diagnostics has developed a hand-held device for early detection of malaria. The company was founded by CEO John Lewandowski, who earned his undergraduate degree in mechanical engineering and his masters in engineering management from CWRU, and Chief Scientific Officer (CSO) Brian Grimberg, assistant professor of international health at Case School of Medicine’s Center for Global Health and Disease.
“It was Dr. Grimberg’s technology,” explains Lewandowski. “This device is reusable, portable, inexpensive and fast. One billion tests are needed. Five hundred million to 700 million cases are documented and people don’t even know they have it.”
Disease Diagnostics’ Rapid Assessment of Malaria (RAM) device can help people get treatment early. The test costs only about 25 cents to run, takes about a minute for results and has 94 percent accuracy. “Malaria is completely curable disease,” says Lewandowski. “With early detection, you won’t die from it and you won’t spread it. Being able to detect it in someone who doesn’t have symptoms yet would be monumental.”
The company is in the final stages of testing its device and collecting field data, in part thanks to funding from the Case-Coulter Translational Partnership. Lewandowski foresees the RAM device to be on the market soon for national and international government programs.
Lewandowski says they will use the $1,500 for final prototyping and lab tests.
Other recipients of Charter One Foundation funds were Sprav Water, a company out of Case that is developing a shower head that monitors water consumption, and Holmes Mouthwatering Applesauce, an applesauce manufacturer out of Hiram College. Sprav received $400 and Holmes received $600.
The three winners were selected by a panel of judges and by popular vote.
Disease Diagnostics has developed a hand-held device for early detection of malaria. The company was founded by CEO John Lewandowski, who earned his undergraduate degree in mechanical engineering and his masters in engineering management from CWRU, and Chief Scientific Officer (CSO) Brian Grimberg, assistant professor of international health at Case School of Medicine’s Center for Global Health and Disease.
“It was Dr. Grimberg’s technology,” explains Lewandowski. “This device is reusable, portable, inexpensive and fast. One billion tests are needed. Five hundred million to 700 million cases are documented and people don’t even know they have it.”
Disease Diagnostics’ Rapid Assessment of Malaria (RAM) device can help people get treatment early. The test costs only about 25 cents to run, takes about a minute for results and has 94 percent accuracy. “Malaria is completely curable disease,” says Lewandowski. “With early detection, you won’t die from it and you won’t spread it. Being able to detect it in someone who doesn’t have symptoms yet would be monumental.”
The company is in the final stages of testing its device and collecting field data, in part thanks to funding from the Case-Coulter Translational Partnership. Lewandowski foresees the RAM device to be on the market soon for national and international government programs.
Lewandowski says they will use the $1,500 for final prototyping and lab tests.
Other recipients of Charter One Foundation funds were Sprav Water, a company out of Case that is developing a shower head that monitors water consumption, and Holmes Mouthwatering Applesauce, an applesauce manufacturer out of Hiram College. Sprav received $400 and Holmes received $600.
The three winners were selected by a panel of judges and by popular vote.
If you're considering a move to Cleveland, there might be no better means to examine the broad range of residential options than by hopping aboard a City Life tour hosted by Cleveland Neighborhood Progress. In a few short hours, participants enjoy an immersive dive into a number of Cleveland's most in-demand neighborhoods.
On Thursday, May 1, Global Cleveland will officially launch its talent attraction campaign at a major event at the Cleveland Convention Center. The event -- like the organization hosting it -- is focused on increasing the population while strengthening the local economy.