With his trusty lens in hand, Fresh Water photographer Bob Perkoski follows the progress of the Greater Cleveland Aquarium from construction through opening day. The $33 million aquarium opened on schedule Saturday, January 21 in the Powerhouse building on the West Bank of the Flats.

Last year, Kasumi, a local filmmaker, artist and associate professor at Cleveland Institute of Art, won a Vimeo award in the Remix category for her film short, “Breakdown, the Video,” which recasts old footage from the 1940s and 1950s. Since then, her career and reputation have soared. She returns to Vimeo this year as a judge.
 
“It was a total shift in how I thought about my work being online,” says Kasumi of winning the award. “Having my work online exponentially expands the audience. After winning the Vimeo Award, 'Breakdown' has been screened in scores of film festivals throughout the world, on countless blogs, and played almost 2.5 million times in 150 countries.”
 
Kasumi is now working on her next masterpiece, “Shockwaves.”  “'Shockwaves' is the impressionistic story of two lovers, both victims of traumatized childhoods,” she explains. “By weaving a unique cinematic tapestry out of archival found footage, modern cinematic techniques, and original dance choreography, the film follows the lovers’ journeys as each seeks answers to the origins of their abuse through a surrealistic Mobius strip of alternate realities, shifting times, and multiple dimensions.”
 
The Vimeo award has motivated Kasumi to keep exploring her distinctive approach to film. “It made me realize that my unique style was now in peoples' consciousness -- in a big way,” she says “It gave me the courage to forge ahead with more exciting work, knowing that there was a substantial audience for it.”

Image from Shockwaves ©kasumifilms

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Source: Kasumi
Writer: Karin Connelly

It’s not exactly a news flash that tattoos have become decidedly more mainstream. Long the province of drug-addled rock stars, ex-cons and bikers, tats now can be spotted on even the most civilized among us. And as the tattoo market continues to heat up, more talented artists are finding work in Cleveland's new tattoo studios.

Rosetta, an interactive marketing firm, boasts 1,500 team members spread across nine offices in places like New York, Los Angeles and Toronto, among others. But thanks to 450 staffers locally, Cleveland is now Rosetta's largest. That the firm has chosen 2012 to set-up shop in a downtown Cleveland landmark is pure poetry.

It's been a good first year here at Fresh Water, but that doesn't mean for a minute that we plan to slow down. In fact, today we roll out two new content sections: "For Good" and "Fresh Filter," which give us the room to cover the non-profit and arts and culture scenes with more depth.

If you fancy yourself a fan of Cleveland and its offerings, you have doubtless been asked for a recommendation or three. Having lived and worked in town for 20 years, Nina McCollum considers herself an unofficial tour guide, dispensing advice on everything from food and shopping to arts and entertainment. In preparation for a visit from an out-of-town friend, McCollum has devised her dream weekend in Cleveland.

What's the cumulative impact of Cleveland's 200-plus community gardens, 20-plus farmers markets and 60-odd acres of urban land that have been tilled and planted for a future harvest?

That's an as yet unanswered question, says the City of Cleveland's new Sustainability Chief, but one she hopes to glean serious answers to in the coming year. Billed "The Year of Local Food" by Sustainable Cleveland 2019, a grassroots, city-led movement to employ sustainability as an engine to grow the regional economy, 2012 is going to be a momentous year.

"Local food is exciting because it combines entrepreneurship and environmental benefits with making connections in the local community," says Jenita McGowan, who last week succeeded Andrew Watterson as the city's Sustainability Chief. "We're really hoping to better connect Cleveland residents with local food, since many people still don't know what is available and how to access it."

Other plans for 2012 include increasing the number of urban farmers in the city, tying into the West Side Market's centennial celebrations this fall, and garnering commitments from large institutions to buy more food locally.

"The Year of Local Food allows all local groups to co-market their work," says McGowan. "That helps them to tie into a larger movement."

Sustainable Cleveland 2019 will host a kick-off event for the Year of Local Food this Friday, Jan. 20th from 11 a.m. to 2 p.m. at Cleveland City Hall at 601 Lakeside.


Source: Jenita McGowan
Writer: Lee Chilcote

From cable TV shows to busy downtown streets, food trucks are all the rage these days. Yet short of firing up a Winnebago or launching a fleet of food trucks, owners' growth plans are limited by size. "It's such a small space, everything has to be done more frequently," complains Jae Stulock of Umami Moto, which dishes out Asian fusion cuisine to hungry lunch crowds and late night revelers everywhere.

Stulock's solution? First, he found an unused kitchen in the Agora Theatre that could be used for all-important prep work. Once that was secured, he decided to launch a restaurant to complement his fast-moving food truck business.

"It was the right place, the right time, and the right people," says Stulock of his decision. "Opening a restaurant had always been part of the plan, and when the Agora space became available, that moved the plan up a couple of years."

Last month, Agora Theatre owner Hank LoConti donated the complex to the nonprofit MidTown Cleveland Inc. and developer Fred Geis. The partners plan to complete a multimillion dollar makeover of the property that includes preserving the concert hall. MidTown Cleveland officials envision the Agora as the centerpiece of a mixed-use district that serves the growing Health-Tech Corridor. Leaders here are completing a study of the E. 55th and Euclid intersection and hope to spur additional office, retail and apartment development in the area.

Stulock says his restaurant should help. "We're planning to call it the Hipp because we want to draw on nostalgia for the Hippodrome in Cleveland," he says. "It will feature the same Asian-themed food as our truck, but will also introduce other international flavors paired with contemporary American cuisine."

The Hipp, which is slated to open in early February, will initially be open for lunch and happy hour; dinner will be added down the road. At least five more food trucks are set to hit Cleveland streets this spring, and Stulock hopes the synergy between Umami Moto and the Hipp will also help him to stand out from a crowded field.


Source: Jae Stulock
Writer: Lee Chilcote

Two local student-led teams, NanoHarv Technologies and Amplified Wind solutions, have made it to the semifinals of the Clean Energy Trust’s Clean Energy Challenge.
 
NanoHarv Technologies, a group of graduate students in CWRU’s Science & Technology Entrepreneurship Program (STEP), investigates new techniques that could potentially deliver cost efficient methods for the production of algae biofuels and other valuable by-products.
 
Amplified Wind Solutions is a group of CSU students and professors who have developed a wind speed amplification system that, when installed on a cylindrical structure such as a silo or water tower, can provide three times the electricity production of a typical wind turbine in low or marginal wind areas.
 
“The quality of the applications was fantastic,” says Amy Francetic, executive director of the Clean Energy Trust. “We had over 100 applications.” Only 16 teams were chosen to move on to the finals and present their business plans in Chicago on February 29 and March 1.
 
“This is a great opportunity for us to gain insight into the challenges of business plan development and new venture creation,” says Justin Isaacs, co-founder of NanoHarv. The winners in Chicago will go on to the national competition in Washington, DC, this summer to compete for $150,000.

While Niki Zmij, CEO of Amplified Wind Solutions, would like the prize money to help bring her company to commercialization, she is also happy in the lessons she’s learning.
 
“Whether we win or not this competition has been an incredible lesson in entrepreneurship,” says Zmij. “I’m a firm believer that we all learn best by doing -- and this process has allowed me to gain a very clear picture of what it takes to develop a new technology, start up a company, and put forth the dedication and hard work that it takes to make it successful.”

 
Source: Amy Francetic, Justin Isaacs, Niki Zmij
Writer: Karin Connelly

SparkBase, a leading loyalty program and gift card processor, launched a new way for merchants to reach their customers through smart phones. Paycloud allows customers to sign up for loyalty programs on their phones, eliminating the need for plastic cards and key tags to take advantage of special offers.
 
“One of the things we heard repeatedly is the cost of cards -- it’s expensive -- and the time it takes to sign up for a loyalty card,” explains Doug Hardman, SparkBase CEO. “With Paycloud you only need five things: Zip code, email address, first and last name. Then you tap in the merchant’s name and go from there.”
 
Paycloud is designed to improve customer retention and easily attract new customers. “It’s a really great way for merchants to build up customers,” says Hardman. “Merchants can learn more about customers but also give customer discounts.”
 
SparkBase already launched Paycloud in Chicago with more than 100 businesses reaching thousands of customers. This week, Paycloud launched in Cleveland with high expectations. “We have 50 to 100 merchants in Cleveland and would like to have 200 by the time we go to Columbus in three weeks,” says Hardman.
 
The launch of Paycloud only adds to SpakBase’s rapid growth. “We’re going to be hiring like gangbusters in the next six weeks,” says Hardman. SparkBase currently has 36 employees and is interviewing for 30 to 50 open sales reps positions.

 
Source: Doug Hardman
Writer: Karin Connelly

ArcelorMittal, a leading steel manufacturer, announced last week that it will re-open part of its west side Cleveland mill. A portion of the facility was idled in 2008 because of slow market conditions.
 
The re-opening means ArcelorMittal will add 150 salaried and hourly employees to the current staff of 1,700. The current staff is performing maintenance work in preparation for the restart. The new hires will mainly be skilled crafts persons and entry-level operators. The company will provide the training and support necessary to ensure that new hires are prepared to work safely, intelligently and effectively.
 
“The ability to restart steel producing is due in large part to ArcelorMittal Cleveland’s concentrated efforts to remain flexible and efficient, no matter what the market conditions,” says Eric Hague, vice president and general manager of the Cleveland plant. “The flexibility of our workforce, and strong partnership with United Steelworkers Local 979, is the cornerstone of our efforts to safely produce quality steel for our customers.”
 
No exact date has been set for the opening, but it should be sometime in the spring. All laid-off workers have been rehired and the new hires will be taken from an existing applicant pool. The Cleveland restart has the potential to add 480,000 tons of annual steel supply to its production capability, dependent on market conditions.

 
Source: Eric Hague
Writer: Karin Connelly

Ian Wong, a medical student at CWRU, found through his studies that there was a real need for access to fresh, quality food in Cleveland’s high-density areas. His theory: If people have fresh produce, nutrition is second nature. So he and co-founder Max Wilberding started Freshbag, a grocery delivery service that debuted in 2010.
 
“The company was essentially started to improve wellness in Cleveland through nutrition,” Wong says. “Our point is if we make it so easy, you have no excuse not to do it. You can live healthier.”
 
The emphasis is on fresh. The food comes from distributors and Wong keeps a close eye on quality. “I never had fresh rye bread or fresh pasta before Freshbag,” he says. “Now I can’t go back.”
 
Customers order their food -- mostly a selection of fruits and vegetables -- through the Freshbag website. They can then pick up their groceries at one of Freshbag’s six pickup locations, primarily the front desks of apartment complexes, businesses or university campuses.
 
Wong is currently asking customers for input on where they should add additional pick-up locations. “All a company has to do is okay us to make deliveries to the front desk,” says Wong.
 
The Freshbag business model is based on an automated ordering system where customers can order exactly what they want with just-in-time ordering. Orders arrive at the pick-up location the next day after an order is placed.
 
Freshbag also is focusing on corporate wellness programs, working with nutritionists and chefs to teach their customers how to eat healthy and cook tasty food.
 
Wong and his partners have dreams to expand. “Hiring will be based on how rapidly we grow,” he says.

 
Source: Ian Wong
Writer: Karin Connelly