Local Food Economy
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
Starting a successful food-based business takes more than a great idea and the ability to cook. Like any entrepreneurial venture, food startups require planning, money and a willingness to be flexible. But those who do dive in have found there's plenty of guidance, support and collaboration in the local food startup community.
It's no easy feat to win unanimous approval from the City of Cleveland's Board of Zoning Appeals (BOZA) for a variance to open a new bar in Ohio City. With parking scarce in the densely built neighborhood, such a prized variance typically is required for opening any kind of new establishment.
Yet Jukebox, a new bar set to open in the Hingetown area of that neighborhood early next year, earned that approval from BOZA this week, and owner Alex Budin is set to begin the build-out process.
"I want people in Ohio City and Cleveland to embrace this as their jukebox for the city," says Budin, a 29-year-old who is in the process of relocating to Cleveland from Chicago.
Budin has purchased a 100-CD jukebox that he will fill with a mixture of rock and roll classics, music by artists who are coming through town, local artists, obscure picks and even crowd-sourced suggestions from social media and other sources.
The music selection will change frequently and the jukebox will be free or "pay what you like," akin to how Radiohead has released recent albums.
To ensure that tipsy patrons don't program six Michael Jackson songs in a row, Budin is planning to establish some tongue-in-cheek jukebox rules. He also will create a "juke-book" that will help familiarize patrons with less familiar artists, albums, and tracks.
"You're not going to see Katy Perry in the jukebox, but you'll see familiar artists," he says.
Aside from the music, the cozy 1,300-square-foot tavern will feature six to 10 draft beers (many of them local), cocktails, wine and a limited food menu that includes flatbread pizzas. Just don't say the phrase "sports bar." There will be TVs, he allows, but that's not going to be the focus.
"Ohio City has become such a vibrant place -- it's really a destination," Budin says. "As Hingetown evolves, my hope is this becomes more of a neighborhood spot for local residents. There are 200-plus new apartments set to open here. I'm hoping it's a walkable place, and that people can get their coffee at Rising Star in the morning, then grab a beer and light food at Jukebox in the evening."
Jukebox will be located in the Striebinger Block at the corner of W. 29th and Detroit.
Source: Alex Budin
Writer: Lee Chilcote
Yet Jukebox, a new bar set to open in the Hingetown area of that neighborhood early next year, earned that approval from BOZA this week, and owner Alex Budin is set to begin the build-out process.
"I want people in Ohio City and Cleveland to embrace this as their jukebox for the city," says Budin, a 29-year-old who is in the process of relocating to Cleveland from Chicago.
Budin has purchased a 100-CD jukebox that he will fill with a mixture of rock and roll classics, music by artists who are coming through town, local artists, obscure picks and even crowd-sourced suggestions from social media and other sources.
The music selection will change frequently and the jukebox will be free or "pay what you like," akin to how Radiohead has released recent albums.
To ensure that tipsy patrons don't program six Michael Jackson songs in a row, Budin is planning to establish some tongue-in-cheek jukebox rules. He also will create a "juke-book" that will help familiarize patrons with less familiar artists, albums, and tracks.
"You're not going to see Katy Perry in the jukebox, but you'll see familiar artists," he says.
Aside from the music, the cozy 1,300-square-foot tavern will feature six to 10 draft beers (many of them local), cocktails, wine and a limited food menu that includes flatbread pizzas. Just don't say the phrase "sports bar." There will be TVs, he allows, but that's not going to be the focus.
"Ohio City has become such a vibrant place -- it's really a destination," Budin says. "As Hingetown evolves, my hope is this becomes more of a neighborhood spot for local residents. There are 200-plus new apartments set to open here. I'm hoping it's a walkable place, and that people can get their coffee at Rising Star in the morning, then grab a beer and light food at Jukebox in the evening."
Jukebox will be located in the Striebinger Block at the corner of W. 29th and Detroit.
Source: Alex Budin
Writer: Lee Chilcote
toast chefs horvath and plank praised in industry mag
In a Restaurant Hospitality feature titled “Toast: One of Cleveland’s most exciting new restaurants,” editor Michael Sanson highlights the amazing job chefs Joe Horvath and Jennifer Plank are doing at their farm-to-table restaurant in the Gordon Square neighborhood.
“Recent menu items that have thrilled diners and critics alike include a rolled egg crepe filled with smoked perch, pickled strawberries and a dill crème fraiche; lamb ribs with pickled red cabbage and cucumber yogurt sauce; and mini French toast topped with sausage, a spicy maple glaze and a fried egg.”
The young pair -- recently engaged to be married -- are expats from Jonathon Sawyer’s Greenhouse Tavern and Noodlecat restaurants.
Read the full story here.
“Recent menu items that have thrilled diners and critics alike include a rolled egg crepe filled with smoked perch, pickled strawberries and a dill crème fraiche; lamb ribs with pickled red cabbage and cucumber yogurt sauce; and mini French toast topped with sausage, a spicy maple glaze and a fried egg.”
The young pair -- recently engaged to be married -- are expats from Jonathon Sawyer’s Greenhouse Tavern and Noodlecat restaurants.
Read the full story here.
When Terry Frick opened Frickaccio’s at the West Side Market in 2004, she began with the widely popular pizza bagels, a market staple for countless fans. The snacks even made an appearance on the Food Network when Jeff Mauro, aka The Sandwich King, stopped by Frickaccio’s last year to sample them.
Business went well, and soon Frick expanded into pizza dough balls. Frick offers more than 10 different flavors. She caters to the dietary needs of her customers, offering gluten free and even oil free varieties. The dough balls are such hot sellers that Frick now offers a variety of artisan breads, from pepperoni loaves to sourdough.
“I’ve always thought that bread is the staple of life,” explains Frick. “One misunderstanding about bread is that it’s quick and easy to make. But really good bread takes time to make.” In the past year Frick expanded her staff from three people to nine, including a professional breadsmith and a chef.
Last year, Frick opened a production shop in Fairview Park to keep up with increased volumes. “We offer a little bit of everything,” Frick says of the production center. Her selection includes the dough balls, the pizza bagels, breads and assorted pastas.
Frickaccio’s dough balls are now in four local grocery stores. Frick ships the pizza bagels nationwide and is considering launching a line of frozen products.
And Frick keeps it local. “I try to use all local stuff,” she says. “I have found that the best thing for supporting each other and networking is to use each other.”
Business continues to boom. Frick is in the process of expanding her stand at the West Side Market. Her latest endeavor includes launching a line of certified organic dough balls. She currently offers three varieties, using either their homemade organic yeast or organic yeast imported from Germany. Frickaccio’s has launched a Kickstarter campaign to expand the organic line, buy additional equipment and expand the staff.
Source: Terry Frick
Writer: Karin Connelly
Business went well, and soon Frick expanded into pizza dough balls. Frick offers more than 10 different flavors. She caters to the dietary needs of her customers, offering gluten free and even oil free varieties. The dough balls are such hot sellers that Frick now offers a variety of artisan breads, from pepperoni loaves to sourdough.
“I’ve always thought that bread is the staple of life,” explains Frick. “One misunderstanding about bread is that it’s quick and easy to make. But really good bread takes time to make.” In the past year Frick expanded her staff from three people to nine, including a professional breadsmith and a chef.
Last year, Frick opened a production shop in Fairview Park to keep up with increased volumes. “We offer a little bit of everything,” Frick says of the production center. Her selection includes the dough balls, the pizza bagels, breads and assorted pastas.
Frickaccio’s dough balls are now in four local grocery stores. Frick ships the pizza bagels nationwide and is considering launching a line of frozen products.
And Frick keeps it local. “I try to use all local stuff,” she says. “I have found that the best thing for supporting each other and networking is to use each other.”
Business continues to boom. Frick is in the process of expanding her stand at the West Side Market. Her latest endeavor includes launching a line of certified organic dough balls. She currently offers three varieties, using either their homemade organic yeast or organic yeast imported from Germany. Frickaccio’s has launched a Kickstarter campaign to expand the organic line, buy additional equipment and expand the staff.
Source: Terry Frick
Writer: Karin Connelly
ny post explores the local scene, lauds city's 'revival'
In a New York Post feature titled “Cleveland is Seeing a Revival,” writer Jennifer Ceasar explores some of Cleveland’s attractions, which increasingly are garnering attention outside of Northeast Ohio.
“If you were an Ohioan back in the early ’80s, you might remember 'New York’s the Big Apple, but Cleveland’s a Plum,' an ad campaign to rebrand the failing Rust Belt town. Though it never stuck, today’s Cleveland is earning laurels for its homegrown talent, like Iron Chef Michael Symon, along with farm-to-table eateries, award-winning craft breweries and cool art spaces.”
Some of the writer's many stops included Ohio City, home of Flying Fig, Great Lakes Brewing Company and the Transformer Station, Tremont, which houses some of the city’s best eateries, and University Circle, where many of Cleveland’s top cultural attractions reside.
Check out the full piece here.
“If you were an Ohioan back in the early ’80s, you might remember 'New York’s the Big Apple, but Cleveland’s a Plum,' an ad campaign to rebrand the failing Rust Belt town. Though it never stuck, today’s Cleveland is earning laurels for its homegrown talent, like Iron Chef Michael Symon, along with farm-to-table eateries, award-winning craft breweries and cool art spaces.”
Some of the writer's many stops included Ohio City, home of Flying Fig, Great Lakes Brewing Company and the Transformer Station, Tremont, which houses some of the city’s best eateries, and University Circle, where many of Cleveland’s top cultural attractions reside.
Check out the full piece here.
Welcome to Waterloo, which is fast becoming the weirdest, most creative strip in Cleveland. Thanks to a $1 million grant from the Kresge Foundation, this neighborhood will increase to 25 the number of new arts-based businesses that recently opened along the main drag.
The Hildebrandt Artist Collective is set to open studio and gallery space in the historic Hildebrandt building, a gigantic warehouse located on Walton Avenue on Cleveland's near west side, sometime next month.
The group joins existing tenants Rust Belt Welding, Soulcraft Woodshop and Wake Robin Fermented Foods in the sprawling complex, which was built a century ago as a meat packing company but has evolved into a hub for local food and art.
Fiber artist Katie Simmons says that she launched the space with about 10 other artists to provide affordable, collaborative workspace for young, emerging artists.
"A lot of these artists have just graduated from college, and they don't have a lot of extra funds, yet being an artist is difficult if you don't have space," she says. "By having a shared space, everybody brings something to the table and we can collaborate with one another, and yet we each have our own space, too."
The group also plans to open a gallery called The Lunchroom, and the entire building will be open for a First Friday art walk beginning in December.
"The building is always evolving," says Simmons, who also works at Great Lakes Brewing Company. "There are more artists moving in here."
Source: Katie Simmons
Writer: Lee Chilcote
The group joins existing tenants Rust Belt Welding, Soulcraft Woodshop and Wake Robin Fermented Foods in the sprawling complex, which was built a century ago as a meat packing company but has evolved into a hub for local food and art.
Fiber artist Katie Simmons says that she launched the space with about 10 other artists to provide affordable, collaborative workspace for young, emerging artists.
"A lot of these artists have just graduated from college, and they don't have a lot of extra funds, yet being an artist is difficult if you don't have space," she says. "By having a shared space, everybody brings something to the table and we can collaborate with one another, and yet we each have our own space, too."
The group also plans to open a gallery called The Lunchroom, and the entire building will be open for a First Friday art walk beginning in December.
"The building is always evolving," says Simmons, who also works at Great Lakes Brewing Company. "There are more artists moving in here."
Source: Katie Simmons
Writer: Lee Chilcote
Cleveland's economic leaders have worked hard to parade the city as a hub for innovation. A chance to further show off Northeast Ohio's entrepreneurial acumen is a driving force behind Shaker Heights accelerator LaunchHouse's sponsorship of Cleveland Entrepreneurship Week (Cleveland EW), an upcoming four-day celebration of business success.
The event, scheduled for November 4-8, was created to give entrepreneurs and investors the knowledge and resources to grow the Northeast Ohio business community, says LaunchHouse co-founder Todd Goldstein.
LaunchHouse will kick off Cleveland EW at its Shaker Heights headquarters by presenting the 11 technology startups participating in its Accelerator Program. The rest of the week will feature speakers and other events that give entrepreneurs from all over the country an opportunity to connect with potential financial backers as well as fellow businesspeople.
"We're giving them exposure to people they normally wouldn't meet," says Goldstein. "Meeting the right person can help turn a small business into a large business."
LaunchHouse pushing for the entrepreneurship event aligns with its mission of local job creation through seed capital, education and innovation, notes Goldstein. With Cleveland striving to be on the forefront of the new economy, an event like Cleveland EW can put the area in a positive national spotlight.
"We've worked to change how Northeast Ohio is viewed in terms of entrepreneurship," Goldstein says. "This [event] is about showcasing the region as a place of innovation and capital formation."
SOURCE: Todd Goldstein
WRITER: Douglas J. Guth
The event, scheduled for November 4-8, was created to give entrepreneurs and investors the knowledge and resources to grow the Northeast Ohio business community, says LaunchHouse co-founder Todd Goldstein.
LaunchHouse will kick off Cleveland EW at its Shaker Heights headquarters by presenting the 11 technology startups participating in its Accelerator Program. The rest of the week will feature speakers and other events that give entrepreneurs from all over the country an opportunity to connect with potential financial backers as well as fellow businesspeople.
"We're giving them exposure to people they normally wouldn't meet," says Goldstein. "Meeting the right person can help turn a small business into a large business."
LaunchHouse pushing for the entrepreneurship event aligns with its mission of local job creation through seed capital, education and innovation, notes Goldstein. With Cleveland striving to be on the forefront of the new economy, an event like Cleveland EW can put the area in a positive national spotlight.
"We've worked to change how Northeast Ohio is viewed in terms of entrepreneurship," Goldstein says. "This [event] is about showcasing the region as a place of innovation and capital formation."
SOURCE: Todd Goldstein
WRITER: Douglas J. Guth
Ninety two percent of residents in the Central neighborhood live below 200 percent of the poverty line, qualifying them to receive food from food pantries. Yet until recently, the future of the city's largest food pantry -- and the second-largest food pantry in Cuyahoga County -- was seriously in doubt.
Recently, the Society of St. Vincent de Paul of Cleveland (SVDP) stepped in to assume management of Brother Hubbard's Cupboard in the Carl Stokes Building at 6001 Woodland Avenue, which serves 1,700 people per month and over 20,000 annually.
"The need is still going up based on the number of people we're serving at food pantries, and the working poor tend to be the last ones affected by an economic upswing in a positive way," says John Litten, Executive Director of SVDP. "Northeast Ohio has been slower to recover than we've been led to believe."
The pantry previously was managed by the Capuchin Franciscan Brothers under the direction of Brother Walt Robb, but was in danger of closing when it was announced that Robb was leaving for another assignment.
Litten says SVDP has risen to the task of managing a massive food pantry that requires almost daily deliveries from the Cleveland Food Bank. Yet he stresses that it's about a lot more than just giving out food. "It's the human side that really gets to our mission, the person-to-person service," he says. "For many people, this may be the only person who's helping you today, smiling at you, asking how you're doing."
Although word is still getting out about the newly renamed SVDP Woodland Pantry, Litten says it's already making a difference. "The impact on the neighborhood is huge."
Source: John Litten
Writer: Lee Chilcote
Recently, the Society of St. Vincent de Paul of Cleveland (SVDP) stepped in to assume management of Brother Hubbard's Cupboard in the Carl Stokes Building at 6001 Woodland Avenue, which serves 1,700 people per month and over 20,000 annually.
"The need is still going up based on the number of people we're serving at food pantries, and the working poor tend to be the last ones affected by an economic upswing in a positive way," says John Litten, Executive Director of SVDP. "Northeast Ohio has been slower to recover than we've been led to believe."
The pantry previously was managed by the Capuchin Franciscan Brothers under the direction of Brother Walt Robb, but was in danger of closing when it was announced that Robb was leaving for another assignment.
Litten says SVDP has risen to the task of managing a massive food pantry that requires almost daily deliveries from the Cleveland Food Bank. Yet he stresses that it's about a lot more than just giving out food. "It's the human side that really gets to our mission, the person-to-person service," he says. "For many people, this may be the only person who's helping you today, smiling at you, asking how you're doing."
Although word is still getting out about the newly renamed SVDP Woodland Pantry, Litten says it's already making a difference. "The impact on the neighborhood is huge."
Source: John Litten
Writer: Lee Chilcote
men's journal drops into cleveland for a visit
In a Men's Journal travel feature titled "Visiting Cleveland, on Purpose," writer Robert Reid manages to enjoy himself during an action-packed visit to town -- and also manages to trot out a few hackneyed affronts as well.
"Spread out on the south shore of Lake Erie, 'The Forest City' -- called the 'mistake by the lake' by the sort of people who talk like that -- is a pleasant surprise for visitors who actually make the trip," Reid writes. "Just the names of the neighborhoods, including Slavic Village, Little Italy, and Asiatown, are a tribute to the city’s melting-pot roots, which manifest in great fusion cuisine."
In the piece, Reid mentions Happy Dog, Beachland Ballroom, the Orchestra, Big Fun, MOCA, Melt and others.
Read the rest of the (back-handed) compliment here.
"Spread out on the south shore of Lake Erie, 'The Forest City' -- called the 'mistake by the lake' by the sort of people who talk like that -- is a pleasant surprise for visitors who actually make the trip," Reid writes. "Just the names of the neighborhoods, including Slavic Village, Little Italy, and Asiatown, are a tribute to the city’s melting-pot roots, which manifest in great fusion cuisine."
In the piece, Reid mentions Happy Dog, Beachland Ballroom, the Orchestra, Big Fun, MOCA, Melt and others.
Read the rest of the (back-handed) compliment here.
The entrepreneurs behind Piccadilly Artisan Yogurt, who opened their first location in the old Grog Shop space on Coventry Road less than a year ago, will open their second location in Ohio City this fall.
Adrian and Cosmin Bota, Romanian-born brothers who grew up in Parma, have also signed a letter of intent on a retail space at West 117th and Clifton.
The Ohio City location is a slender, 1,100-square-foot storefront that's sandwiched between Crop and Bonbon Cafe in the 2500 block of Lorain Avenue. Adrian Bota says the location, which will offer the same organic, locally-sourced frozen yogurt that's available in the Coventry store, is perfect for the urban-oriented company.
"Our whole focus was not to be in the suburbs, and to focus on urban areas we’re both interested in and want to promote," says Bota. "We were looking for areas in Cleveland that had same vibe [as Coventry Village] and that we could be a part of. Ohio City was our top choice for expansion. It's a great place because people are moving back and they're really interested in reviving that neighborhood."
Bota says the new store will feature unique, creative design with an urban flair. Ariel and Otelia Vergez of design firm Vergez Inc. helped design the interior, which will feature refinished plywood design accents, tables made from reclaimed wood, and a lounge area that might feature a porch swing (the Botas haven't made up their minds yet). Local architect John Williams developed the interior plans.
Bota says the Coventry location has been successful enough that they were able to use some of their profits to launch additional stores. Construction is underway on a third location next to Melt in the Short North district of Columbus. He is talking with representatives of Downtown Cleveland Alliance about a downtown shop.
The Bota brothers, who worked at the West Side Market as teenagers, intend to source as many ingredients as possible from the market and other local vendors.
Source: Adrian Bota
Writer: Lee Chilcote
Adrian and Cosmin Bota, Romanian-born brothers who grew up in Parma, have also signed a letter of intent on a retail space at West 117th and Clifton.
The Ohio City location is a slender, 1,100-square-foot storefront that's sandwiched between Crop and Bonbon Cafe in the 2500 block of Lorain Avenue. Adrian Bota says the location, which will offer the same organic, locally-sourced frozen yogurt that's available in the Coventry store, is perfect for the urban-oriented company.
"Our whole focus was not to be in the suburbs, and to focus on urban areas we’re both interested in and want to promote," says Bota. "We were looking for areas in Cleveland that had same vibe [as Coventry Village] and that we could be a part of. Ohio City was our top choice for expansion. It's a great place because people are moving back and they're really interested in reviving that neighborhood."
Bota says the new store will feature unique, creative design with an urban flair. Ariel and Otelia Vergez of design firm Vergez Inc. helped design the interior, which will feature refinished plywood design accents, tables made from reclaimed wood, and a lounge area that might feature a porch swing (the Botas haven't made up their minds yet). Local architect John Williams developed the interior plans.
Bota says the Coventry location has been successful enough that they were able to use some of their profits to launch additional stores. Construction is underway on a third location next to Melt in the Short North district of Columbus. He is talking with representatives of Downtown Cleveland Alliance about a downtown shop.
The Bota brothers, who worked at the West Side Market as teenagers, intend to source as many ingredients as possible from the market and other local vendors.
Source: Adrian Bota
Writer: Lee Chilcote
ny times gives ink to new rust belt mag 'belt'
In a New York Times Arts Beat post titled “New Magazine Celebrates ‘Rust Belt Chic,’ With a Wink,” writer Jennifer Schuessler details her conversation with Belt magazine editor Anne Trubek about a new publication dedicated to fostering a new journalistic beat in Cleveland.
"The decaying cities of the post-industrial Midwest can sometimes seem like a museum of things America used to make: cars, refrigerators, steel, televisions. But if a start-up in Cleveland gets its way, the region may help rebuild the market for another endangered product -- long-form magazine journalism," Schuessler writes.
The magazine offers up a collection of essays and reporting that seeks to explore the regional identity that is known as the Rust Belt.
“I cringe at words like ‘authentic,’” Trubek says in the article. “But the rust belt aesthetic isn’t about the ephemeral global economy, it’s about boots on the ground and things hidden in grandma’s attic. We want to explore that.”
Check out the full interview here.
"The decaying cities of the post-industrial Midwest can sometimes seem like a museum of things America used to make: cars, refrigerators, steel, televisions. But if a start-up in Cleveland gets its way, the region may help rebuild the market for another endangered product -- long-form magazine journalism," Schuessler writes.
The magazine offers up a collection of essays and reporting that seeks to explore the regional identity that is known as the Rust Belt.
“I cringe at words like ‘authentic,’” Trubek says in the article. “But the rust belt aesthetic isn’t about the ephemeral global economy, it’s about boots on the ground and things hidden in grandma’s attic. We want to explore that.”
Check out the full interview here.
Kelli Hanley Potts has lived in Denver and Albuquerque, where she got involved in the slow food movement, replaced her front lawn with a vegetable garden, and worked for some of those cities' top chefs. When she got the urge to move back home to Cleveland, she knew she wanted to do something food-related.
That's when she stumbled upon a business idea. Despite the rise of the local food movement, most people had no idea how to cook kale, make jam or preserve food. She asked 18 female friends if they knew how to make a pie from scratch, and only two said yes.
Additionally, many people in the local farming movement have trouble explaining and marketing their products to customers, who are largely unfamiliar with them, she explains.
There are no cooking schools in Cleveland that did what she wanted to do -- connect people back to the land and back to their grandmothers' kitchens by teaching them the age-old skills of home economics -- so she decided to create one.
"I didn't want to watch a chef in front of me and drink wine," says Hanley Potts. "I wanted to learn something. I wanted to reconnect people to the lineage of the table, help them build their own table culture."
She recently launched the Agrarian Collective, an earth-to-table lifestyle school. Her mobile cooking school is offering classes this fall that cover topics like roasting your own coffee, fermented and cultured foods, and discovering local apples, among others. She'll be teaching students how to make the perfect pesto at this weekend's Cleveland Flea.
She was aided by a $5,000 low-interest loan from Bad Girl Ventures, which enabled her to purchase supplies and begin reaching out to chefs and farmers as partners.
"This is like home ec, but not quite as official and nerdy," she says. "It's about reconnecting people. All these things we once learned and were taught, they're missing. We're teaching people the 'how' of home."
Source: Kelli Hanley Potts
Writer: Lee Chilcote
That's when she stumbled upon a business idea. Despite the rise of the local food movement, most people had no idea how to cook kale, make jam or preserve food. She asked 18 female friends if they knew how to make a pie from scratch, and only two said yes.
Additionally, many people in the local farming movement have trouble explaining and marketing their products to customers, who are largely unfamiliar with them, she explains.
There are no cooking schools in Cleveland that did what she wanted to do -- connect people back to the land and back to their grandmothers' kitchens by teaching them the age-old skills of home economics -- so she decided to create one.
"I didn't want to watch a chef in front of me and drink wine," says Hanley Potts. "I wanted to learn something. I wanted to reconnect people to the lineage of the table, help them build their own table culture."
She recently launched the Agrarian Collective, an earth-to-table lifestyle school. Her mobile cooking school is offering classes this fall that cover topics like roasting your own coffee, fermented and cultured foods, and discovering local apples, among others. She'll be teaching students how to make the perfect pesto at this weekend's Cleveland Flea.
She was aided by a $5,000 low-interest loan from Bad Girl Ventures, which enabled her to purchase supplies and begin reaching out to chefs and farmers as partners.
"This is like home ec, but not quite as official and nerdy," she says. "It's about reconnecting people. All these things we once learned and were taught, they're missing. We're teaching people the 'how' of home."
Source: Kelli Hanley Potts
Writer: Lee Chilcote
As millenials, empty nesters and other demographic groups flock to downtowns across Ohio, business improvement districts -- or BIDs -- are playing an important role in ensuring that these areas are clean and safe and that residents, office workers and property owners have the amenities they need to thrive.
A business improvement district is a defined area in which property owners pay an additional tax in order to fund projects and services that enhance the area. Downtown Cleveland has a BID, and the organization provides basic "clean and safe" services, organizes events and markets downtown to prospective residents, visitors and businesses.
This week, Downtown Cleveland Alliance, which manages the downtown BID, organized the first all-Ohio BID conference, bringing together BID leaders from across the state to network and learn about issues they share in common.
"It came from the idea that there's not a unifying organization or conference for BIDs," says Anna Beyerle with DCA. "We can learn a lot from other BIDs across Ohio. The idea was to get in the same room and throw out ideas and best practices."
Topics included food truck legislation, downtown transportation, farmers markets, placemaking, and office and retail recruitment strategies.
Participants also enjoyed several tours of downtown Cleveland and the surrounding area and had a chance to learn from Cleveland's redevelopment.
Beyerle says the conference will help BIDs, such as the one in downtown Cleveland, to become more effective. "We're up for renewal in a couple years, and we're looking at how we can improve."
Source: Anna Beyerle
Writer: Lee Chilcote
A business improvement district is a defined area in which property owners pay an additional tax in order to fund projects and services that enhance the area. Downtown Cleveland has a BID, and the organization provides basic "clean and safe" services, organizes events and markets downtown to prospective residents, visitors and businesses.
This week, Downtown Cleveland Alliance, which manages the downtown BID, organized the first all-Ohio BID conference, bringing together BID leaders from across the state to network and learn about issues they share in common.
"It came from the idea that there's not a unifying organization or conference for BIDs," says Anna Beyerle with DCA. "We can learn a lot from other BIDs across Ohio. The idea was to get in the same room and throw out ideas and best practices."
Topics included food truck legislation, downtown transportation, farmers markets, placemaking, and office and retail recruitment strategies.
Participants also enjoyed several tours of downtown Cleveland and the surrounding area and had a chance to learn from Cleveland's redevelopment.
Beyerle says the conference will help BIDs, such as the one in downtown Cleveland, to become more effective. "We're up for renewal in a couple years, and we're looking at how we can improve."
Source: Anna Beyerle
Writer: Lee Chilcote
Are you sustainable, Cleveland? That's the question environmentally conscious city officials are asking heading into the fifth annual Sustainable Cleveland 2019 Summit. The initiative to build "a green city on a blue lake" is at the halfway mark, and Cleveland's new chief of sustainability believes Northeast Ohio is meeting the metrics set out a half decade ago.