Cleveland’s growing urban farming scene has gained national recognition as a creative response to the problems of foreclosure and vacancy. Now the challenge for these homegrown entrepreneurs is to develop business strategies that help turn their startups into year-round businesses.

When it comes to his new takeout restaurant Crust, chef Jeff Fisher is ambivalent about just one thing: calling it a pizza place. With its homemade gnocci, unique sub sandwiches, killer salads and made-from scratch pizzas, it's so much more than that, he says.

Crust, located at 1020 Kenilworth across from Visible Voice Books, aims to capitalize on Tremont's foodie reputation with takeout worthy of its fine dining and bar scene. The pickup counter alone stimulates your tastebuds: With no separation between the kitchen and ordering area, patrons can watch as their foods are being made.

"You're up on stage with us from the minute you walk in the door, watching us work on the orders," says Fisher. "There's a little bit of showmanship going on."

Fisher launched Crust with owner Mike Griffin, who also boasts about the recipes. "It took us three months and four hundred pounds of flour to get the right dough recipe," he says. "Even though it's takeout, everything is from scratch."

Many of the ingredients are sourced locally from the Tremont Farmers Market. Patrons can order pizza by the pie or slice. The big 15-inchers are a nod to the famous New York slice: So large they hang out of the box.

"People have been getting a pizza, taking it across the street to Visible Voice, and having a glass of wine," says Griffin, who originally found the location when his cousin, Visible Voice owner Dave Ferrante, contacted him.

As for how business has been since opening? "So far, so good," notes Griffin.


Source: Jeff Fisher, Mike Griffin
Writer: Lee Chilcote

Gypsy Beans and Baking Company, the popular cafe that has become a hub in the Gordon Square Arts District, is expanding to a second location. Owner Nicole Gillota's homemade pastries, signature Passport coffee drinks, and soups and sandwiches will soon be available in Lakewood when Gypsy takes over the Beck Center Cafe on Detroit Avenue.

Gillota, who opened Gypsy in 2007 with a "monster kitchen" primed for growth, says that she began hunting for a second spot last year. When the Beck Center Cafe became available and the managers called her, it was a "no-brainer."

"I love being part of the theatre community," says Gillota. "One of the reasons I was attracted to Gordon Square was because of Cleveland Public Theatre. There's always been a good synergy between the theatre crowd and the coffee crowd."

Fortunately, the Beck Center space doesn't need much renovation because former manager and art dealer Paul Sykes did a great job fixing it up. "It's absolutely beautiful," says Gillota, noting that she'll keep the waterfall feature.

Gillota expects to feature many similar menu items to Gypsy Beans in Detroit Shoreway, but will add new dessert items, as well. "The space is a little bit more refined, and we're going to cater to the after-dinner theatre crowd there, as well."

Yet Gypsy's unmistakable brand -- as a community nexus that combines fresh food, great coffee and made-from-scratch pastries -- isn't going anywhere. "I think we're an all-inclusive, all-encompassing spot," Gillota says. "I love that."


Source: Nicole Gillota
Writer: Lee Chilcote

Munchit co-founders Tim Holmes and Jon Dinardo were living worlds apart -- Holmes in London and Dinardo in Los Angeles -- but they had one thing in common: the desire to find a better way to snack.
 
“I was based in London and lived inside the city and ended up eating a lot of junk,” says Holmes, a native Brit. Meanwhile, Dinardo was living a fast-paced lifestyle on the west coast. The two, along with Holmes’ wife (and Dinardo’s sister) Nicole, were craving something better.
 
So the three moved back to Dinardo's Ohio hometown to start Munchit, an all-natural snack company. Munchit sells snack boxes, either on a weekly or monthly subscription basis, in which the buyer chooses from 25 wholesome snacks. Snacks feature things like dark chocolate espresso beans, nuts, cranberries, rolled dates and seed mixes. Each box features four different snacks.
 
“You log in and go through all our snacks,” explains Dinardo. “If you love 18 out of the 25 items we mix it up each time.”
 
Holmes and Dinardo source their products from small, local companies as well as national family-owned suppliers. “All of our food is 100-percent natural, with no preservatives or artificial colors,” says Dinardo. “The snacks are portion sized and are 180 calories.” They focus on environmental issues, keeping packaging to a minimum.
 
They decided to start the company in Cleveland to not only be close to family, but also for economical reasons. “Cleveland is a good area logistically because it’s very close to the hub of business,” says Holmes. “The cost of suppliers is right.”
 
Munchit currently is trying to raise $50,000 by Oct. 25 on Kickstarter. “Our goal right now is to launch and stay afloat in the short term,” says Holmes. “We want to make it past the first year. After that, the opportunities in the market are open to us to grow and expand.”
 
While right now it is a family affair, Holmes and Dinardo predict they will hire people to help with packaging and fulfillment as they grow. Eventually they plan to hire people to help with finance and bookkeeping.

 
Source: Jon Dinardo and Tim Holmes
Writer: Karin Connelly

The Cleveland Foodbank has received a $325,000 grant from the Cleveland Foundation that will go towards the cost of expanding its freezer and cooler to provide more fresh produce to families in need.

"Clearly, there's a need and gap in our area," says Karen Pozna, Director of Communications with the Foodbank, citing an annual "meal gap" of 57 million meals in the six Northeast Ohio counties the nonprofit serves. "One of the ways to address it is to distribute more fresh produce, because it's more available and it's also more nutritious."

Food banks across the U.S. have evolved a great deal in recent decades, Pozna says. Although donations of canned goods are still very much needed and accepted, these nonprofits have shifted their focus to trying to get fresh produce into the hands of the families that would benefit from it most. The Foodbank accepts donations from farmers and purchases some produce wholesale.

"Last year, we distributed over 11 million pounds of produce," says Pozna. "We work with over 600 food pantries across Northeast Ohio. We also have 12 trucks at our facility that help distribute produce and other foods to various locations."

The Cleveland Foodbank built a new facility in North Collinwood in 2005, yet it has outgrown its cooler and freezer space as the number of families in need has continued to rise throughout the recession. The Foodbank has the room to expand at its current location, and plans to build an addition to its current building.

Pozna says that Foodbank hopes to raise another another $400,000 this fall so that it can break ground before the holidays. The total cost of the project is over $2 million, and leaders would like to raise $1 million before starting the project. The nonprofit's goal is to have the new freezer and cooler open by June 2013.


Source: Karen Pozna
Writer: Lee Chilcote

If you don't know the name Scott Kim, then you likely have been missing out on some of the most thrilling food presently served in Cleveland. Kim's Shaker Square restaurant Sasa encourages exploration through a bevy of Japanese small plates. With Accent, slated to open in just weeks, the chef's culinary borders will expand past those of Japan to include influences from Korea, India, China and beyond.

The West Side Market is celebrating its Centennial year, prompting much discussion of the institution's past, present and future. Among other things, city leaders are discussing how best to ensure that the market remains successful for another 100 years.

Last week, however, the best ideas seemed to come not from local leaders but from others in Detroit, Santa Monica and Hong Kong as 250 market leaders from around the world attended the three-day International Public Markets Conference in Cleveland.

"The roots of our market are in local farmers selling their produce during the growing season," said Dan Carmody, Manager of Detroit's Eastern Market, during a panel discussion on the role of markets in the future of cities. "When I started there, it was a place where wholesale grocers dumped their product at the end of the week. Now we're trying to envision it as a revitalized local food system."

Eastern Market now sells locally-grown produce raised by urban farmers in Detroit, unlike the West Side Market, which only has a handful of vendors selling local produce.

Santa Monica's public market also was held up as an example. It offers valet parking for bicycles, works with a nearby cooking school to do demonstrations, and hosts "Meatless Mondays" to educate people about how to cook vegetarian.

And if you're looking for fresh, you can't get much more so than Hong Kong's Tai Yuen Market, which has fish swimming in tanks and live chickens. (The market recently installed a state-of-the-art ventilation system to deal with the offending odors.)

Cleveland Councilman Joe Cimperman, who touted his experience working in his uncle's butcher shop as a young man, said that change is coming to the market.

"People at the West Side Market are looking too much at last year's calendar," said Cimperman to the audience. "It won't survive unless they look at tomorrow."

Among the changes that have been recommended at the market are adding more local foods, creating more convenient hours and charging for parking. There is a proposal for a parking fee, but city leaders are still negotiating with vendors.

Cimperman vowed to continue the fight for change. "The city's lease with vendors runs out in 2014,"he said. "It's time to look at the market for the next 100 years."


Source: Joe Cimperman, International Public Markets conference
Writer: Lee Chilcote

Everyone loves a potluck. They inspire people to bring their A-game and try new, exciting dishes, showcase diverse cultural backgrounds, and spark conversations about where our food comes from.

This Saturday from 4:30-7 pm, what one might call the mother of all potlucks is taking place at Edgewater Park. The grassroots "Potluck in the Park" aims to bring residents together from across the city to celebrate local food in Cleveland and share a meal together.

"The idea was inspired when a group of us went to Detroit and learned about their potlucks," says Lilah Zautner, Sustainability Manager for Neighborhood Progress Incorporated and a lead organizer of the event. "They get 200-plus people at their potlucks, a big spectrum of folks. You'll find super-delicious homemade quinoa next to a bucket of KFC fried chicken. Everything goes on the table and everyone eats."

Although the primary purpose of the event is to build a sense of community around local food, the potluck will also celebrate the city's Year of Local Food. Zautner says the effort, led by Sustainable Cleveland 2019, has been a success.

"New farms are coming online literally every week, the strength and number of farmers markets are growing, and we're getting lots of press," she says. "The quality, size and sophistication of these food-based businesses are growing."

Helping urban farmers in Cleveland grow to the next level was also a big topic of discussion at a Cleveland Connects event hosted last week by ideastream and The Plain Dealer. It raised the question, "Can distinctive restaurants, food-related businesses and urban farms nourish the rebirth of Cleveland's neighborhoods?"

"We want to use microenterprise programs to help bring farmers to scale and create value-added products," responded Colleen Gilson, Executive Director of Cleveland Neighborhood Development Coalition (CNDC). "These products will allow farmers to sell their products for more money and create more jobs."

"People have innovation and drive but not the facilities," Gilson added. "The growth of commercial kitchens would really help to spur more development."

"The sky is the limit," said David O'Neil with the Project for Public Spaces. "Cleveland, you have enormous potential to grow your local food system."

The Potluck in the Park is open to anyone; bring a dish to share and, of course, local food is encouraged. Guests can register in advance on the Eventbrite page.


Source: Lilah Zautner, Colleen Gilson, David O'Neil

Neighborhoods that experience revitalization often do so at the expense of their distinctiveness. As an area becomes more appealing, vacant spaces fill up, and higher rents crowd out all but the deepest pockets. Ohio City business owners, developers, and community development groups are fighting that with an unprecedented level of cooperation.

Tim Tramble of Burton Bell Carr Development Inc. tried for years to recruit a healthy eatery to the Kinsman neighborhood of Cleveland. When he found an entrepreneur willing to open a Subway here, however, the corporate chain nixed the idea.

The area, which has been dubbed "The Forgotten Triangle" because of the poverty and lack of opportunity rooted here, is a food desert that does not have a grocery store within a one-mile radius. That is a problem for the area's residents, many of whom don't have their own cars.

Faced with this problem, however, Tramble and his coworkers and board decided to open a community kitchen, healthy restaurant and community space. The $1.3 million project, which aims to create access to fresh foods, encourage healthy eating and support community market gardeners, opens later this month.

"This is a really low income neighborhood without much access to personal transportation, and people have to lug groceries and common things we take for granted," says Tramble of the project, which is called the Bridgeport Cafe. "They constantly shop for just two or three days at a time."

The community kitchen contains spacious, restaurant-style food preparation space that will allow neighborhood farmers to prepare their own foods for sale.

Tramble also plans to launch a Mobile Market, a specially built truck converted to an indoor market. Patrons can enter the truck, which will make stops throughout the neighborhood, pick out produce from two aisles, pay for it and exit the truck.


Source: Tim Tramble
Writer: Lee Chilcote

The Hildebrandt Company, a sprawling, 115,000-square-foot complex on Walton Avenue on Cleveland's west side, was built as a meat processing facility. From 1885 until 1971, Hildebrandt made sausages and smoked meats that were sold throughout the city.

More recently, the building has been reinvented as a creative hub and artist enclave. Space in the building is occupied by artisan welders and metalsmiths, custom woodworkers and other craftsman entrepreneurs. Lake Erie Creamery, an artisan cheesemaker, is also planning to move into the Hildebrandt building.

"Our tenants believe in what they're doing and have a network of professional support," says Bill Hildebrandt, who adds that the building has always been in the family's name. "My joy is that the building is going back to its original roots."

Hildebrandt is referring not only to the entrepreneurs in the building, but also to the fact that he wants to transform the first floor into a commercial kitchen and incubator for food-based businesses. Although the idea is in its nascent stages, the building is well-suited for it. Hildebrandt hopes the project will come to fruition and help urban farmers and other food-based businesses grow and succeed.

One of the building's tenants is Rust Belt Welding, which has become well-known for its artistic bike racks. Currently, Rust Belt is working to transform a big blue shipping container into The Bike Box, a custom-made bike corral that will reside in Ohio City.

The complex's many historic features include a towering smokestack, massive coolers, glazed yellow brick interior walls and an ancient, bricked-over stable facing Clark Avenue (the hitching post where the beef was hung is still intact). Hildebrandt plans to restore the stable and create a store for artisan goods.


Source: Bill Hildebrandt
Writer: Lee Chilcote