CLE Foodcast
By Lisa Sands
CLE FoodcastJul 07, 2021
EP 87: Rosie Galaz of Pachamama: Big Dreams, Family Connections and Leaving a Legacy
Rosie Galaz is a long way from her birthplace of Chile, but she's keeps her distant family close in photos on the walls of her restaurant Pachamama Kitchen and Garden. Rosie and partner Chef Will Norris present tapas, wines and cocktails that reflect a mix of culinary influences infused with fresh, clean produce of the season, much of it grown on their own three farm sites.
Pachamama (Andean for "Earth Mother") is the embodiment of Rosie herself—warm, welcoming, and fixed on growth and renewal. The restaurant feels intimate and special, without any element of fuss or pretension, and is perfect for intimate conversations or a vibrant group gathering. The design includes natural elements and thoughtful accents that nod to her heritage.
In this conversation you'll hear how the birth of Pachamama connected Rosie to her South American agricultural roots, her journey from Chile to Cleveland by way of many other cities during her culinary career, and the example and legacy she wants to be for other young women, and for her own son.
EP 86: Sarah Yaffe Alevsky talks Tzedakah, the Upcoming Jewish Holidays, and Giving Back.
Tzedakah is the Jewish word for charity and justice, a cornerstone of the work at the Cleveland Kosher Food Pantry. Behind this South Euclid-based nonprofit is a family origin story resulting in three generations of helping others.
Sarah Yaffe Alevsky recently succeeded her mother-in-law, who had taken over the Kosher Food Pantry from her own parents, Rabbi Zalman Kazen and Shula Kazen, who started the organization in the 70s.
Sarah heard the call and, with her husband, moved the family from New York to Cleveland to assume leadership of the food pantry which serves around 6,000 people each month. Their work is not limited to the Jewish community.
We talk about her family tradition of serving others, the upcoming Jewish holidays, and the evolution of the pantry as the need in the community continues to grow.
This episode is presented with support from Chef Douglas Katz and the Ashtabula County Convention and Visitors Bureau.
EP 85: A Pleasure to Meat You, Mister Brisket
Hank Kornblut could have had the life of an academic, teaching English literature to students, and maybe writing a"great American novel." How lucky we are that the setting for his life's story became the family business, running the second generation of Mister Brisket, a no-frills butcher shop in Cleveland Heights that will celebrate 50 years in 2024.
I ask Hank about the store's iconic name, what they offer that's different than grocery stores, and why everyone is crazy about brisket. He also shares how, over the years, he's pivoted the shop into new directions including being a purveyor of meats for professional BBQ competitions all across the United States.
This episode is presented in partnership with Chef Douglas Katz and the Katz group of restaurants and the Ashtabula County Visitors Bureau. Stay tuned for an episode all about fall fun in Ashtabula County!
EP 84: The Sweet and the Sweat of Beekeeping with Chris Bush
Chris Bush of Hiveworks Honey Company fell into beekeeping when a neighbor left town and passed along a few of his beehives. Now, he has collections of hives all over Northeast Ohio and runs Hiveworks Honey Company, which produces honey for sale with a mission to employ differently-abled people.
As the world's climate conditions change, there is a lot of talk about the importance of keeping pollinators safe. Even the United Nations has studied their role in global food production. In our conversation we stay closer to home, talking about how some local honey tastes a little minty (it really does!) thanks to the many Linden trees spread across the area. I got to spend time with Chris at his hive site in Riverside Cemetery which was oddly appropriate in a circle-of-life kinda way. And bees, well in their lives they essentially do three things...spread pollen, make honey and serve the queen.
This episode is presented by Chef Douglas Katz and the Katz group of restaurants and the Ashtabula County Visitors Bureau.
EP 83: Chef Rocco Whalen: Grit, Gratitude and the Evolution of Fahrenheit
Join me for a conversation with Chef Rocco Whalen just two days before the biggest and boldest project of his life would take flight. In this minimally-edited episode, you will find yourself injected into the manic mind of a chef and entrepreneur days away from the realization of a dream.
In June, 2023, Chef Rocco Whalen presided over his final dinner service at Fahrenheit Tremont. It was a special place that anchored a growing neighborhood for 21 years, giving a young Cleveland kid the canvas to develop into one of Cleveland's most recognized and regarded culinary pros in the midwest.
One month later Rocco, with wife and partner Alexis Dankovich, and a close team of culinary and hospitality pros, opened a new downtown Fahrenheit at 55 Public Square, activating a space that sat vacant for years and turning it into the new see-and-be-seen spot that food writer and critic Doug Trattner called " the new culinary epicenter of downtown Cleveland."
Enjoy a sneak peek of what the new Fahrenheit has to offer mixed with musings from a local guy who just wants to do right by the city he loves.
This episode is presented with support from Chef Douglas Katz and the Katz Group of Restaurants and The Mohicans Luxury Treehouse Resort and Wedding Venue.
EP 82: Dry July Just Got Better: Molly Cheraso and Verbena Free Spirited Shoppe
There are many reasons people eliminate alcohol from their diet and lifestyle and the "sober-curious" movement seems to be growing. Those who choose not to drink when socializing are often met with uninspired "mocktails" or simply resort to the old standby, club soda with lime.
Molly Cheraso, a former risk management pro turned "dry bar" owner, has just opened Verbena Free Spirited in Hingetown. It's an all day café too, but at 3 pm the bar opens with some of the most creative, inspired N/A drinks you've ever seen. And, she's done the research on the best N/A spirits, mixers, wines and beers so you can purchase to make your own drinks at home.
Get the scoop on how Molly was motivated her to make some changes in her own life and what led to her opening Cleveland's first non-alcoholic bar.
This episode is made possible with support from Chef Douglas Katz, and The Mohicans.
EP 81: The Jones Brothers and the Science Behind Modern Farming, Plant Power, and the Going to the "Farmacy."
This was the first time I sat down with both brothers, Bob and Lee Jones, the second generation operators behind Farmer Jones Farm and The Chef's Garden in Huron, Ohio. Farmer Lee is the more familiar, red bow-tied public face of the business, collaborating with chefs and TV personalities across the country to spread the word. Bob Jr. is the the boots-on-the-ground innovator, bringing the revolutionary ideas of their father to life.
We talked around a picnic table within view of their bustling farmers market, abundant with the harbingers of spring like rhubarb, strawberries, and asparagus. With the pandemic fallout and a catastrophic barn fire in their rear view, the brothers are back to their usual modus operandi growing some of the most nutrient-dense vegetables in existence using regenerative agriculture practices. Both men evangelize the importance of a plant-forward plate. Sure, it's good for business. But it is also the key to a healthy planet and people.
Outside of taking care of their restaurant clients, and the needs of the general public, the Jones brothers are quietly innovating, growing collaborations with chefs and the medical community, and bringing back events and activities for people to fully appreciate the culinary potential of what they grow.
This episode is presented by Chef Douglas Katz, and the Katz Group of Restaurants, and The Mohicans Luxury Treehouse Resort.
EP 80: Community, Food Access and Social Equity with City Fresh
CSA programs serve a really important purpose (many, actually) but they can be out of reach for many people in our community. Enter City Fresh, a CSA Farm Box Program designed by the people, for all people, because everyone deserves access to nutritious, fresh foods.
This conversation with City Fresh Executive Director Anna Kiss Mauser-Martinez (who has a fantastic story about her name) and Farmer Liaison Sam Paskert sheds light on the ethos of City Fresh, which has 15 locations around Northeast Ohio and a mission that is inclusive in every way.
We talk about why the City Fresh model is different and cover big topics like climate resiliency, social justice and food injustice. We also talk about how I can't embrace kohlrabi or wrap my arms around the idea of eating Patty Pan squash. You will also hear what goes into running a CSA from Anna Kiss, and how Sam feels about picking the items in your shares.
This episode is presented with support from Chef Douglas Katz and The Mohicans, and was developed in partnership with City Fresh, one of my summertime pod partners.
EP 79: History and Architecture of the West Side Market (Recorded Live at the Cleveland History Center)
Cleveland's West Side Market opened to great fanfare in 1912 and is still an important shopping destination for locals and tourists. Passion for the market remains strong among northeast Ohio residents and a new city administration that seems to understand the significance of the place. It's on the National Register of Historic Places and one of the top tourist stops in the city. More than a century old, the West Side Market has held up remarkably well but at this critical moment it must adapt and renovate to protect its relevance and secure its future.
My guests include Crystal Montgomery, a historic preservation specialist for the City of Cleveland and authors Laura Taxel and Marilou Suszko, who wrote Cleveland's West Side Market: 100 Years and Still Cooking, released on the occasion of the market's 100th anniversary.
This episode was recorded live at the Cleveland History Center as part of the In the Market Speaker Series, a program of community conversations made possible by community partners and the PNC Foundation. The topic of this program was the history and architecture of the West Side Market and we cover the physical structure of the building itself, the history of the neighborhood, market vendors over time, and some of the civic and cultural dynamics that were behind the creation of the iconic public marketplace that stands today.
This episode is presented by Chef Douglas Katz and the Katz group of restaurants and City Fresh.
EP 78: No Water, No Food. Water Activist Erin Huber of Drink Local Drink Tap
Imagine this. You're sitting at home and you get kinda thirsty. To quench your thirst, to satisfy this basic human need, you have to walk two miles each way to get yourself some water. This is a real experience for people in remote, underdeveloped regions of the world.
Erin Huber, founder of Drink Local Drink Tap knows these circumstances all too well. For 13 years her Cleveland-based nonprofit organization has been working to improve water equity, advocate for better water resources and educate the next generation of water users because clean water is a basic human right.
In this episode we hear what life is like in parts of Uganda, where DLDT works to develop systems to bring water, sanitation and hygiene to communities and also what her organization is doing right here in Northeast Ohio.
Water problems used to be something that happened somewhere else, but climate change, overdevelopment and population growth have made water access a first world problem that will only get more acute if we don't take our water seriously.
This episode is made possible by Chef Douglas Katz with support from Tomato Monster Heirlooms.
EP 77: Something Brewing In Cinci: Sam Pellerito's Soy Sauce at CinSoy
There are only about five makers of soy sauce in the United States and one of them is in Cincinnati, Ohio, where it is brewed using a natural fermentation process alongside all those great Ohio-made beers. Sam Pellerito started CinSoy, makers of small batch soy sauce, tamari, tofu and other tasty things using Ohio-grown soybeans. He says Ohio soybeans are some of the very best in the world and we grow a lot of them. In fact, it is the state's largest crop.
Working in another industry, Sam was able to travel the world and taste great foods, growing an appreciation for the importance of quality, local ingredients. After lots of experimentation, CinSoy was born in 2020. Now, they make other products like spicy chili crisp and use some of the byproducts of soy sauce-making to create a soy sauce salt that is a fantastic addition to any pantry.
CinSoy also has a give-back model, partnering with One Feeds Two, to provide nutritious school meals to kids in poverty. For every item purchased, the company provides one meal to a child.
Thanks to Chef Douglas Katz for the support. This episode is also sponsored by Tomato Monster Heirlooms.
EP 76: Filmmaker Laura Gabbert Reflects on the Making of Food and Country
Laura Gabbert found purpose during the Covid 19 pandemic creating her documentary Food and Country. In collaboration with renowned food writer and critic Ruth Reichl, Gabbert created a film that depicts the early days of the pandemic as told through people on the front lines of local food. From farmers and ranchers in rural America, to fine dining restaurateurs in urban settings, to small minority-owned businesses that are the epicenters of their communities, everyone had to forge a new path to survive. Gabbert even spent time in Ohio with Lee and Bob Jones of The Chef's Garden in Milan, Ohio (about an hour west of Cleveland).
The film shares many emotional, personal stories and interviews delivered via Zoom, and beautiful, inspiring visuals from across America that depict the resilience, ingenuity and hope of food producers. While the pandemic is in the rear view mirror for most of us, it will take you back to that time and remind you just how far we've come since.
Laura was in town for the Cleveland International Film Festival and her film is now available to watch as part of the CIFF47 Streams program. For details, visit
This episode is presented with support from Chef Douglas Katz and Tomato Monster Heirlooms.
EP: 75 Seafood for Now and Generations to Come: Chef Matthew Beaudin of the Monterey Bay Aquarium
Inspired by the humble Friday fish fry of the Lenten season, I started thinking about the fish on my plate our Great Lake, and the future of seafood. With costs of everything going up, we're making tough choices to feed ourselves and our families. Some local chefs have participated in the Monterey Bay Aquarium Seafood Watch Blue Ribbon Task Force, and I wanted to know more. Executive Chef Matthew Beaudin is a chef and advocate working at the renowned aquarium who merges culinary passion with innovation and creativity to preserve our bountiful seafood choices for future generations.
In this episode we talk about the Seafood Watch program and rating system, why chefs can be leaders in the sustainability movement, and how we can make intentional choices that are better for our oceans. Your haddock, cod and other white fish is probably doing just fine but it is still the right time to expand our own palates to other species of fish that are plentiful and take a break on those that are struggling to repopulate or keep up with global demand.
This podcast is supported by Chef Douglas Katz and the Katz group of restaurants and Tomato Monster Heirlooms.
EP: 74 Through the Eyes of Locals—How to Make the Most of Your Staycation, Visit or Weekend
This is a different episode than I usually make. But, given that we will soon have an influx of visitors for the Cleveland International Film Festival and many other fantastic things happening here in the coming months, I decided to make an episode that highlights some of my favorite things...and those of some other Clevelanders in the hospitality biz.
I was inspired to create this episode after creating my own "staycation" with the help of the Kimpton Schofield Hotel. I spent a dreamy 24 hours in downtown and saw the city in a new light. In this episode we meet some of the Kimpton team and hear about the hotel, restaurant and what they like to do when they're not taking care of guests. You'll hear from Illinois native Lindsay Smith, owner of Flight, a great little corner wine bar in Gordon Square, and Chef Doug Katz who grew up here and liked it SO much...he stayed. (Lucky for us!)
So whether you are a local who doesn't get out as much as you might like, a visitor here for the first or fifth time, or someone thinking about making Cleveland your home, there is something for you here.
Share with someone who might like this episode...it's the neighborly thing to do!
EP 73: The Practice and Philosophy of Foraging with JB Douglas
JB Douglas describes foraging as one of the most accessible and natural things we can do...but it is also fraught with overtones of land access, politics an racial and environmental justice. Not to mention, you have to know what you're doing!
JB is the VP of Culinary and Community for Foraged, this very cool online marketplace for foraged, wild and unusual foods. An avid forager himself, JB proudly identifies as a "queer forager and food maker," and and he's a current student in the sustainable food systems program at the Culinary Institute of America. He's masterful at creating recipes with wild foods and he loves sharing ways we can all introduce the practice into our lives.
We talk about products on Foraged.com and the history of foraging, and he also helps us understand the importance of how wild foods, and access to nature in general can help communities be healthier in a myriad of ways. Check out the website, it's fascinating!
*Food access for everyone is important to me, and if you would like to learn more about the Greater Cleveland Food Bank during the Harvest for Hunger campaign, please visit greaterclevelandfoodbank.org.
This episode is made possible from Chef Douglas Katz and the Katz group of restaurants. I'm grateful for a partnership with the Cleveland International Film Festival to promote food-related films and other important work at this year's festival, March 22-April 1.
EP 72: One for the History Buffs: Lost Restaurants of Downtown Cleveland with Bette Lou Higgins
Bette Lou Higgins doesn't get downtown as much as she used to. But I forgive her, because she's a treasure trove of knowledge about the past...especially the iconic, unique and sometimes very odd restaurants that existed years ago,
She explores dozens of them in her book Lost Restaurants of Downtown Cleveland (available at many local book stores and Amazon) and the interesting thing is, she ONLY covered Public Square to Playhouse Square. In the early 1900's there were more than 2000 cafes and restaurants in the city limits. Some were little dinettes or holes-in-the-wall, and others were opulent and extravagantly themed.
I enjoyed taking a trip into Cleveland's past and I think you will too. If you want to know more, grab the book. And, she just shared that she'll be working on another edition as well.
We hear Bette Lou's own memories of places like the original "Chef Boyardee" restaurant, wee hear about a place with live monkeys and a bear, and a "beef dungeon." I am also surprised that I have been to three of the locations in her book. I guess I am almost a native Cleveland now!
EP: 71 Culinary Couple Lloyd Foust and Rachel Ventura Talk About Food, Family and Fun. The Valentine's Episode.
Looking in from the outside, it seems that chefs and food professionals have an uphill battle when it comes to relationships. Late nights, erratic schedules and stress don't make for the best foundation for marriage and family. But sometimes, with lots of perseverance, understanding and effort, things just work.
I sat down with Chef Lloyd Foust, who just joined the team of Salt, to open Poppy in Larchmere, and his wife Rachel Ventura, the proud creator/owner of FrankieLynn Hot Dogs, to hear how they make it work. The couple met while working together at The Black Pig and now they're married with two sons. Over a couple of glasses of wine at Old Brooklyn haunt, Opal on Pearl, we find out what makes their marriage work. The truth is, all you need to do is sit with them for 15 minutes, and you know the answer.
I hope you enjoy this "Valentine's Day Episode" as much I did when I made it.
Thank you Chef Douglas Katz and Real Food Remedy for partnering on this episode.
EP: 70 Spilling the Tea with Carlos Ramos on the World's 2nd Most Consumed Beverage
So many of us here in Ohio start the day with coffee, but globally tea reigns...second only to water. There is an incredible amount of variety in tea, which is essentially a beverage made by pouring hot water (often of a specific temperature) over the leaves of a particular type of leaf. But the ceremony and ritual around it varies depending on where you enjoy it.
We talk to Carlos about what he carries in The Tea Lab and how teas can be enjoyed in different ways, for different reasons. We hear about the five types of teas, blending for various tastes or health impacts, and how to brew a good cup of tea.
This episode is presented with support from Chef Douglas Katz and Ohio Wines.
EP: 69 AsiaTown Cleveland with Karis Tzeng, featuring Special Guests Ball Ball Waffles, Egg Tarts and Aldous Lau
Karis Tzeng is a VP of Planning at Midtown Cleveland where she works on many projects for the district including the stewardship of AsiaTown. If you think of AsiaTown as a place to "get take out" you are missing so much...from an array of Pan-Asian foods spanning multiple cuisines and cultures, to art and history, and distinct traditions that arrived with each wave of immigration.
We talk about the Lunar New Year, which is celebrated for roughly two weeks. It's the Year of the Rabbit, signifying fertility, luck and creativity. If you went down to Asia Plaza for the start of the festival you saw lots of little kids in rabbit ears, ladies dressed in beautiful red clothing, and maybe you saw the Kwan Family do their Lion Dances. Most Asian cultures celebrate the Lunar New Year, but with differing customs and foods. Fortunately, Cleveland's AsiaTown reflects that diversity, which is part of its uniqueness.
Aldous Lau is the owner of Ball Ball Waffle, a Hong Kong Street Food that you will want to try. He shares a bit of his story and then makes me my first waffle!
This episode is presented by Real Food Remedy (formerly Perfectly Imperfect Produce) and The Katz Group of Restaurants,
EP: 68 Boom's! There it is! Bebenroth and Bennett Team Up to Build Cleveland's Next Great Pizza Joint
Boom's Pizza's slogan is "Born of Hard Times." Truer words were never spoken when it comes to the 18 months or so following March 2020. While most of us moved on as fast as we could rip off our masks, the restaurant industry and its people suffered a collective PTSD that, for some, remains today.
Episode 9 featured a version of Ben Bebenroth that was exhausted, disillusioned and unsure of the future. Fast forward to now, and Ben is collaborating with pal and fellow chef Jonathan Bennett (of Moxie and Red fame) to build a food enterrprise that feels good and tastes (damn) good. In this episode, you hear why their collaboration works as they tell the story of Boom's Pizza, a neighborhood pizza shop named for Ben's grandpa. In it you will also hear their commitment to build the life they owe themselves and their families as well as a business that can scale reasonably and be a great place to work.
This episode is presented by the Katz Group of Restaurants and Real Food Remedy.
Ep 67: A look forward to 2023 with Dillon Stewart of Cleveland Magazine & a Walk on the Wild Side with Wolf Pack Chorus
For the first episode of 2023 I sit down with Dillon Stewart, editor of Cleveland Magazine, to look ahead at a rapidly changing food and drink scene. Food news is coming fast and furious—with no shortage of new spots from fine dining, to kosher BBQ, an Asian food hall and sophisticated cocktail bars. If you aren't following and subscribing to Cleveland Magazine you're missing out on lots of food, entertainment, sports and politics news that you need to know!
We recorded this episode at Wolf Pack Chorus, a new venture in an former Little Italy hot spot. And, we talked to Chef Chris Wolf and his wife Katie who are making a calculated decision to stray from Italian cuisine and bring a more global menu to WPC as well as live music, themed events and other features to set them apart from the pack.
This episode is supported by Chef Douglas Katz and the Katz Group of Restaurants and Real Food Remedy.
EP 66: A Place for Us: Food, Arts and Sports Unite The Queer Community at Studio West 117
If you don't look for it, you might miss the sprawling complex called The Fieldhouse, positioned behind the old Phantasy Nightclub building in Lakewood. If you are not in the LQBTQ+ community, chances are you don't even know about it.
I had the chance to speak with two women who each have distinct roles in the success of this evolving queer gathering space. Chelsea Huizing (known also as Ox, for her physical stamina and can-do attitude that's housed in a very petite frame), leads the food and beverage operations and Margaret Harper Jenkins manages media relations and oversees arts and culture projects.
Both women found their way to Studio West 117 after years of professional challenges—primarily an inability to feel accepted for who they are and how they wanted to present to the world. The gathering place has created restaurants, meeting places, classrooms and sports programs for people who don't feel welcome in traditional settings but who embrace each other's expressions of diversity and uniqueness.
Future phases include an expansion of personal services, retail, and even a hotel. For now, the anchors of Studio West 117 are three food concepts, including Trellis, Lakewood's only rooftop patio bar, and a flexible space that can be used for all kinds of social programming and outreach.
EP #65 The Anxiety-inducing Holiday Gift Episode 2022
This one's for all of you who have yet to write a single Christmas card or venture out into the abyss of retail. One thing IS going for us though...the entire month has felt like late March and I am not complaining...that is until I start getting excited about the holidays and long for, maybe, three days of a dreamy snowfall. As for the "anxiety-inducing part" that's all on me. The end of the year was busier than I imagined, in very good ways, and putting out a project that means so much to me can be, um, stressful. You all keep me going and I thank you for your support all year.
We cover a lot of ground here but the most important thing is that we are shouting out our local growers, makers and merchants—as many as we can—in a manner that, I truly hope, is enjoyable to you as you do errands, walk your dog, or cook your Sunday sauce.
Extra special supporters of this episode are: Ohio Wines, Farmer Jones Farm/The Chef's Garden, Gingham Market and Chef Douglas Katz.
EP # 64: Let's Explore Curcurbits (that's a fancy word for squash) with Jimmy Myers of Front 9 Farm!
Farmer Jimmy Myers and his wife Casondra run Front 9 Farm in Lodi. I see Jimmy often at the Countryside Farmers Market where his stand is a frequent stop for me. I interviewed Jimmy at the market's annual Squash Showcase...a day when vendors bring lots of varieties for shoppers to purchase. They grow 40 herbaceous vegetables, 30 different types of herbs and 25 fruiting crops and they raise broiler chickens, egg-laying chickens, and turkeys.
We tend to think about the "main" squashes at this time of year...pumpkin and butternut and, perhaps, acorn. But there really are so many types of squash and we dive into a few of them in this episode. Squash also has an interesting history and it was critical to indigenous populations here in the Americas for eating and other uses.
I'll be sharing some images of squashes on the CLE Foodcast Instagram! Follow me there for more details and pics of my food adventures and, hopefully, some useful information for all you local food enthusiasts!
EP #63 Michael Killik Should Be Dead (But, He's Not, and His Hot Sauce is Going Nationwide)
Sometimes we meet people that we are inexplicably drawn to, for one reason or another. For me, Michael Killik is one of those people.
Killik quotes Chuck D from Public Enemy, sometimes speaks in colorful language (you've been warned) and has the word "Juggernaut" tattooed on his belly. But he's also a dad of four daughters, a doting grandfather, a proud veteran, and a mid-life entrepreneur.
Michael makes Killik Hot Sauce that is fermented and naturally low in sodium (an important part of the story). He discovered a love for hot sauce while stationed in Abilene, Texas. But he didn't pursue a business until many years later after living life hard and nearly losing his life - twice.
There are several over-arching messages in this episode. You'll come to your own conclusions, but I am reminded of the following simple, yet profound thoughts. Life is short. It's never too late. And you can't judge a book by its cover.
This episode is sponsored by Douglas Katz and the Katz group of restaurants, Cooking' Genie, and Ohio Wines.
EP #62 The Dirt on Local Farming
We recorded this important conversation live from PurpleBrown Farm Store in Peninsula. Last year, farmer Sasha Miller opened her store to sell products from her own farm, located in the Cuyahoga Valley National Park and those of many other local farms and makers. On the occasion of the store's 1-year anniversary, CLE Foodcast convened three female farmers to discuss the local food ecosystem, what the life of a small Ohio farmer is really like, and how we all win when local agriculture thrives.
My guests: Sasha Miller of PurpleBrown Farm and Farm Store, Lizette Barton of Barton Farms and Gardens and Alexis Dragovich of Mud Run Farm. Each came to farming differently, but they share the same values, goals and hopes for a healthy, sustainable future for our planet.
In this conversation we dig deep into their daily lives and practices, issues around quality and price, the things they do to foster a healthy local food web and how we can help them to be successful (while eating better and closer to the land).
This episode is supported by Chef Douglas Katz, Cookin' Genie and the Kimpton Schofield Hotel.
EP #61 Talking Clark Bars and Dextrose Shortages with Cleveland's Candy King, Tom Scheiman of B.A. Sweetie Candy Company
When you hear the word "Candyman" do you think of the Sammy Davis Junior hit from the 70's OR that freakishly scary horror movie set in Chicago? Hey, it's a fair question!
Well, it's probably better if you think of the guy who owns the LARGEST candy store in North America, and probably, the world. And that's Tom Scheiman of the B.A. Sweetie Company. He bought the original small company 40 years ago and has also purchased iconic brands like Humphrey, Campbell's and, most recently, Olympia to grow and preserve Cleveland's candy and confection history.
While candy is in the spotlight Halloween through Easter, Sweetie's massive complex is an all-year destination with an ice cream parlor and a miniature golf course...not to mention just about every kind of candy you could desire...from Jelly Belly beans to Pez to Zagnuts (which have been made since 1930 by Hershey's.) Sours, gummies...I even saw something called Toxic Waste which is "hazardously sour."
Enjoy this Halloween-timed episode and take the fam to Tom's place and let everyone run wild...including yourself.
This episode is supported by the Kimpton Schofield Hotel, Chef Douglas Katz and Cookin' Genie.
EP #60: Tiki Bar History & More with Tim Harnett of Tiki Underground
Cocktails are having a moment...and the more complex and crafted the better. We're so lucky to have some excellent bars and craft bartenders in Northeast Ohio.
Tim Harnett is one of them. He has a particular area of expertise—he's a Tiki Ambassador for Tiki Underground, now located in Cuyahoga Falls, and an author of No Beard or Bowtie Required, Cocktails for the Craft-Curious.
Tiki has an interesting history, influenced by the rum runners, prohibition and even wartime. Some aspects of it are viewed as controversial. Tim has a lot of respect for the cultures that inspired the creation of the tiki bar. He shares tiki origins, how he got hooked and gives us some ideas of all things contained in those super strong drinks. You'll want to check this place out for sure!
This episode is sponsored by Chef Douglas Katz, The Kimpton Schofield Hotel, and Cookin' Genie.
EP #59 Step Aside Lola, Cordelia is in The House. My Conversation with Andrew Watts and Vinnie Cimino.
While the pandemic limped towards a final end, a quiet transformation was happening on East 4th street.
Andrew Watts and Vinnie Cimino were reimagining the look and feel of the iconic address on East 4th Street—the one formerly occupied by the legendary Lola, the flagship owned by Michael Symon.
Coming out of a pandemic to start a restaurant is hard...perhaps harder when you are stepping into a spot so identified with a beloved native son who is a famous TV chef and personality. But these guys were bold enough to do it. And it is spectacular and, intentionally and thoughtfully different. It was worth the wait.
I talk to them about stepping into this space, the major renovations and the family influences that found their way into this sleek and modern restaurant that is friendly more than fussy or fancy.
I think you'll enjoy hearing the backstory of how Cordelia—from the meaningful name to the "modern grandma-inspired "menu—came to be.
This episode is presented with support from Chef Douglas Katz and Cookin Genie.
EP #58: Boss ChicknBeer is NOT your Average Chicken Joint
Heather Doeberling and Emily Moes have been friends since the Dick's Last Resort Days (man, remember that place?) and they combined their powers for good to create Boss Chick'N Beer, a fried chicken (and more) joint that happens to cater really well to vegans and gluten-free eaters.
Fresh off their Scene Magazine Best Of Cleveland win for BEST WINGS, you can hear the story of how these magical wings came into existence. Hint: It was kind of a dare.
Heather is known for her business prowess and pretty intense streak of perfectionism. She's a trend-watcher and she has a sixth sense about what people want. Emily is the branding expert and the people person. They both recognize that their people, and creating a fun and rewarding workplace for them, is their secret sauce.
Speaking of sauce...they have many tasty sauces...but their wings don't have sauce. Hear why in this episode.
This episode is presented with support from Chef Douglas Katz.
#57 The Illusive Ohio Pawpaw with Chris Chmiel of the Ohio Pawpaw Festival
You either know the pawpaw or you respond with "I'm sorry, what did you just say?" The hard-to-find native Ohio fruit isn't common at all, and that's kind of sad! Pawpaws ripen quickly once picked (or once they fall hard to the ground) and have a very short shelf life making it impossible to get them to a typical grocery store. My guest Chris Chmiel knows more about them than just about anyone!
Pawpaws have found their way into some small patches across northeast Ohio and even in some backyards. Mostly they grow in cooler climates, so the Midwest and Middle-eastern states are typically where these trees thrive. The fruit was important to indigenous Native American communities as well and they can be found near Ohio's Indian mounds. If you are lucky, you know where to find a pawpaw patch. You can grow them, but they take a while to establish and bear fruit.
Pawpaws are delicious...that is if you can get your hands on them. But the Ohio Pawpaw Festival is a place where you can do that. Chris grows pawpaws, and processes the custard-like pulp so that people can purchase it to make products from beer to jam to ice cream. He also started the festival, so he really likes pawpaws!
This podcast is supported by Chef Douglas Katz and the Katz group of restaurants and in partnership with Ohio Wines.
*Here's another great piece on Ohio's pawpaws. If you want to see a video of me cutting into and eating a pawpaw, visit my CLE Foodcast Instagram story highlights.
Ep #56 Yum Village is the Place for Flavorful Fusion Food
Carasai Ihentuge has opened Yum Village to bring the flavors and foods of his homeland to us. An Afro-Caribbean fusion restaurant, Yum Village blends West African foods, particularly from Nigeria, with favorites from the Caribbean.
Carasai attended John Carroll University and is attracted to the vibrant environment of college towns, so an opportunity to open a restaurant on the diverse campus of CSU was appealing. His brother is a chef in Detroit, his hometown, where the original concept was launched.
Yum Village makes ordering easy - think a "Chipotle-style" bowl meal but with oxtail, curry goat, plantains and jollof rice. There's plenty for vegetarians too, and everything is non GMO, and all meat is halal-certified. It's mostly healthy, spicy and flavorful, and REALLY filling—especially if you order the fufu. (You'll have to listen!).
EP #55 Modern Farming in the Old-School Style with Mark Trapp
Mark Trapp isn't as well-known as his draft horses Doc and Dan and he's OK with that. On the surface, he's a quiet guy. But Mark has a lot to say about his approach to farming which is responsive to the current moment and also an homage to the old way of doing things. Mark's farm is in the Cuyahoga Valley National Park and he lives there with his wife Emily and three children.
This engineer-turned-farmer talks to me about what it is like to have a farm in full view of the public, why those animals seem to be grazing in new places every day, and how he feels confident in his abilities while, at the same time, realizing that there is so much he doesn't know.
This episode is presented with support from Chef Douglas Katz and the Katz Group of Restaurants.
EP #54. Food is a Basic Human Right: Kristin Warzocha of the Greater Cleveland Food Bank
"Food is a basic human right and in a country like ours everyone could, and should, have access to it."
Kristin Warzocha is the CEO of the Greater Cleveland Food Bank which has some huge developments happening in the next calendar year, including a move to a brand new, massive distribution center this fall. The needs of our community are great, and increasing, and Kristin shares how the food bank is rising to the challenge.
In this episode we talk about the reasons for the increased demand, what kinds of people seek out the food bank services and when, and all of the different ways the staff at the food bank reach out and serve those experiencing food insecurity.
It is my hope that you listen and commit to engage with the Greater Cleveland Foodbank this fall through volunteering, donating, or advocating.
EP #53 Revolutionary Food Engagement at Spice Field Kitchen, with Steve Baker
The moment you meet Steve Baker you know he was born to teach. He's the COO and lead educator at Spice Field Kitchen, the nonprofit arm of Spice Hospitality Group, the innovative company that brought us memorable and engaging concepts including Spice in Gordon Square, Keep The Change Kitchen, Plated Landscape dinners and, coming soon, Boom's Pizza.
Owner Ben Bebenroth and his family live on Spice Acres in the Cuyahoga Valley National Park, and use this real life natural ecosystem to teach local agriculture to kids (and others) through Spice Field Kitchen, a 501(c)3 organization cultivating connection between nutrient-dense foods, sustainable agricultural practices and health and wellness. Steve creates engaging experiences with the land through immersive tours on the farm and in an outdoor classroom adjacent to a bountiful learning garden. Online, there are even more resources that educate and celebrate Ohio agriculture including Local Lessons for Growing Minds, an engaging curriculum to connect students with the source of healthy, nutrient-dense food.
I talk to Steve about the farm tour experience, how kids react to immersion in nature and why lessons like this have huge impact the way kids think about their food choices.
EP #52 La Dolce Vita, Little Italy's Best Corner for 33 Years, with Terry Tarantino
Terry Tarantino loves tomatoes, cooking for people, and Cleveland.
He's been running his Little Italy hotspot for 33 years and in that time he's seen the neighborhood change more than once.
We talk about his love of the city, Italy and why he walks around his restaurant serving pasta out of a bowl. His tomato salad is legendary. His cacio e pepe is a favorite among loyal customers. I loved hearing about his early years and what he did before he decided to open a restaurant and why he always looks like he's boarding a flight for Miami.
This guy is the real deal and it comes through in this episode.
EP #51 Ballpark Food with Chef Vishu Nath
A few years ago Vishu Nath was leading the kitchen at Urban Farmer, a restaurant concept at the snazzy new Westin Downtown Cleveland that was known for its local sourcing, quality steaks, to-die-for charcuterie and a killer brunch.
Now, he leads the food service operations for Delaware North at Progressive Field where he's focused on providing variety and quality to 10,000 guests or more each game day and making sure the venue's special events, suites and team catering are running smoothly. He enjoys the change and really likes crafting some of the new ballpark food concepts that fans crave, like the popular BBQ pork and Mac and cheese waffle cone.
We talk about some of the new foods this year and just how many hot dogs he has ordered so far and he hints to some of the things they are working to introduce next season. If you are a fan of ballpark food, I also share what some of America's other popular ballparks are serving their fans.
EP #50: Tracing Akron's Food History with Author Judy Orr James
Welcome to Season 3, Episode 50!
I talk with Judy Orr James, author of the new book Akron Recipes, History and Traditions from Sauerkraut Balls to Sweet Potato Pie. Judy worked in the local history and genealogy department of the Akron Summit County Library for years and she also loves local food. Using her specialized research skills, Judy traced the origins of some of Akron's popular and beloved family recipes—the dishes found around family tables and at church potlucks—to the people who kept the traditions alive.
In this conversation we learn about Akron's official food (the sauerkraut ball), why the Irish settled in Akron, the importance of Italian social clubs and learn how to make Mama Price's Cabbage.
Lovers of local history, the evolution of foodways and delicious food representing an array of cultures will love the book and this interview.
This episode is presented with support from the Haymaker Farmers' Market and Chef Douglas Katz.
EP #49 Live from the Haymaker Farmers' Market in Kent!
Thanks to my sponsor Haymaker Farmers' Market, I am taking the show on the road to some places outside of Cuyahoga County. I spent a morning at this wonderful market—going strong for 30 years in the vibrant, welcoming, local-food-loving community of Kent, Ohio.
In this episode I talk to Lizette Royer Barton of Barton Farms and Gardens (also the board president) about the longevity of the market and how they work to be inclusive. Andrew Pernetti of Western Reserve Heritage Seed Co. talks about his mission to grow plants from heirloom seeds. Danielle Morgan of Brockett Family Farm (and guest Gidget) share insight into life on a family farm. And I speak to Megan Massoli of Wren Box Farm who gives us an idea of how she and her husband got their small farm off the ground.
Special thanks to the team at Haymaker Farmers' Market and Chef Douglas Katz for supporting this episode.
Ep #48 Really (Really) Good Artisan Cider with Matt Vodraska of Bent Ladder Cider
I am taking you on my journey as I discover artisan, small-batch hard cider. Before this episode I would have told you how m much I dislike hard cider. But so many people told me I just had to try a locally-made cider, specifically those made by Madd Vodraska at Bent Ladder Cider in Doylestown.
I was really impressed with the cider, but also Matt's dedication. I sampled a few varieties and checked out a smidgen of the heirloom apple orchards and now I understand why this is so different than mass-produced ciders on the store shelves.
Cider has been made for centuries and little has changed. In its pure form, it is quite delicious and a great alternative for people who get headaches from wine, who feel too full from beer, or who have gluten intolerance issues.
This episode is sponsored by Chef Douglas Katz and the Haymaker Farmers' Market in Kent, Ohio, which is celebrating 30 years!
Ep #47 Reimagining East Cleveland with chef, activist & visionary Ismail Samad.
Ismail Samad has returned home with a vision to reimagine the possibilities of his hometown, East Cleveland.
He's cooked for the economic elite of Martha's Vineyard, featured in Bon Appetit (May, 2022), and launched several successful enterprises that reflect is passion for activism, equity and sustainability. Through his nonprofit organization, Loiter, he's creating new opportunities for economic self-sufficiency for East Cleveland residents through food enterprises and more.
A closed-loop food systems expert, Ismail gained notoriety through development of The Gleanery, his restaurant in Putney, Vermont, that aimed to eliminate waste and improve economic opportunities for local farmers. He helped launch Daily Table, a nonprofit community grocery store model in the Boston area. And, Ismail worked for many well-known restaurants in Cleveland and beyond.
In our conversation we talk about the opportunity he sees in East Cleveland, the full scope of Loiter and all of its projects, and his plans to open a restaurant.
This podcast is supported by Chef Douglas Katz and Ohio Wines.
EP #46: Let's Talk about the James Beard Awards, The Oscars of the Food World
We live in a fantastic food town, so you've likely seen that many of our local chefs—Bruell, Umansky, Small and Vedaa to name a few—have been nominated for James Beard Awards. A few of them, Michael Symon and Jonathan Sawyer even won the coveted Best Chef-Great Lakes (though neither are still personally working out of the city).
What are these awards? Who was James Beard? And what does winning one do for the profile of a chef?
In this conversation with Dawn Padmore, VP of Awards, and Tanya Holland, an accomplished chef and the Chef/Chair of the JBF Foundation we heard about the mission of the organization and what it aims to do beyond recognizing chefs for their excellence. You may be surprised that they have many dimensions and work on issues, advocacy and furthering the opportunities for culinary pros in all stages of their careers.
This episode is presented with support from Chef Douglas Katz and Ohio Wines.
EP #45 Finding Sérénité: Chef Todd Whitman's Journey to Recovery through Cooking
Chef Todd Whitman is a graduate of the Edwins Culinary Leadership Institute, a place where formerly incarcerated people can find a second chance through the culinary arts. Now, as executive chef at the French fine dining restaurant Serenite in Medina, he leads other men and women through a similar program in partnership with the Recovery Center of Medina County.
Todd is candid about his experiences before he became clean and sober. He's hopeful that telling his story will help others know that second chances are in reach for everyone and the culinary field is a rewarding path to success. In his voice you will hear gratitude and enthusiasm for life that is inspiring to all of us.
Located a short walk off the square in Medina, Ohio, Serenite is a restaurant serving classic French cuisine, staffed by courageous men and women who are on the path to self-improvement.
Ep #44 Caribbean Fusion Food at Jose Melendez' Twisted Taino
I was unfamiliar with the Taino people and culture before Twisted Taino came on the scene. But I am sure glad I made the inquiry because now I have a mofongo obsession, and there is so much more to discover. This cuisine blends foods of Puerto Rico, Cuba, Jamaica, Colombia and even has some African food origins. It's delicious, flavorful and full of brightness and it will transport you to warmer places, at least mentally!
That said, like most indigenous foods with deep roots there is usually a darker side and this is no exception. (Here's a terrific article on the indigenous culture I recommend.) Oh, and it is pronounced Tie-EE-noh.
Jose Melendez shares his personal journey through food, the deep connections he has to his native Puerto Rico, and walks us through some of the foods at Twisted Taino in this episode. I bet you learn something and I know you will want to try the food, or plan a Caribbean vacation.
This episode is made possible with support from Chef Douglas Katz, Perfectly Imperfect Produce and Ohio Wines.
EP #43 Real Farm Talk with Kristyn & Kevin Henslee of Yellow House Cheese & Meats
Being a farmer isn't for the faint of heart—or anyone who wants to get lots of sleep or take vacations. The farm life never really stops and the work doesn't end. Like other food businesses, the pandemic also affected farms that supply restaurants and local markets, requiring shifts in thinking and process to stay afloat.
Kristyn and Kevin started as a sheep dairy so they could produce their award-winning artisan cheeses. Now they raise other animals and run an online farmers market with other local family farms. There are lots of buzzwords, opinions and headlines about farming but in this episode we get the perspective of two people entrenched in the life they love. They raise animals that will eventually be on our plates and they take it very seriously. Kevin and Kristyn love sharing their farm life on social media (check out their Instagram @yellowhousecheese) and they're proud to be a small family farm.
I'm especially thrilled to bring this episode to you during the 10th anniversary week of Yellow House Cheese & Meats.
This episode if made possible though support from Chef Douglas Katz and Perfectly Imperfect Produce. CLE Foodcast is proud to be an Ohio Wines Ambassador.
EP #42 Doug Trattner—Breaking Northeast Ohio Restaurant News for 20 Years
Doug Trattner fell into food writing after a short career as a public defender and never imagined being the go-to guy for food news in Northeast Ohio. He's covered food for most major Ohio outlets, but is best known for being the super sleuth of restaurant news for Cleveland Scene and a collaborator on seven cookbooks with Chef Michael Symon.
I loved talking about his unconventional start and reflecting on how the food biz has changed during the years he has covered it. During the first few months of the pandemic a Scene Magazine crowdfund campaign ensured he would be one of the first correspondents to come back to chronicle the unprecedented times. We've come to rely on Doug for breaking food news, his take on where we should be eating, and also some behind-the-scenes views of our beloved food community.
We talk about all of Doug's interests, including Barb the RV and gardening, and he shares some things he's looking forward to this upcoming year. Follow him on Instagram for good food (and more) content you'll enjoy!
SPONSORS: This podcast is made possible with support from Chef Douglas Katz, Perfectly Imperfect Produce and Ohio Wines.
EP #41 Talking Spices, Seasonings and Flavors with Ramat Wiley of Adun Spice Co.
Let's face it, you probably have loads of spices and seasonings around your kitchen and pantry. And, the bad news is...you are probably not treating them well at all. We ALL make the mistake of keeping spices too long, not using them to their fullest potential, and maybe taking shortcuts when we buy them.
Adun Spice Co. founder Ramat Wiley is an expert on flavors and all things spices. She loves them...no she really, REALLY loves them. She wants us to love them too. We talk about Ramat's interest in spices and get lots of advice on using them in our own kitchens. Her store is a sensory experience and she is full of knowledge. I personally use several of her custom spice blends but I am also learning how to grind my own whole spices with confidence, thanks to Ramat.
This episode is sponsored by Chef Doug Katz and the Katz group of restaurants and perfectly Imperfect Produce. Shoutout to Ohio Wines, who made me an Ohio Wines Ambassador, so I can share lots of things with you about this growing industry.
EP #40 Saucisson's Melissa Khoury is Pleased to Meat You
It was really special to sit down with Melissa Khoury, owner of Saucisson, almost five years to the day they opened their doors. To add to the fun, it is my 40th podcast episode, so we felt very celebratory!
After founding the business with partner Penny Barend Tagliarina and making Cleveland craft food history as "The Lady Butchers" Penny wanted to be back in a kitchen and has moved on to greener (well, desert pastures) in Phoenix. Melissa is excited about the next evolution of her craft butcher shop. Saucisson has always been more than a place to buy meat. It is the heart and soul of thoughtful food and community engagement.
We talk about why you should know where your meat comes from and why knowing a butcher is a real advantage. Melissa talks about the duo's decision to "break up" and go separate professional ways, and her experiences of being a female in this male-dominated business.
This episode is sponsored by the Doug Katz family of restaurants and Perfectly Imperfect Produce.
EP #39 Passing the torch. A conversation with Zack Bruell and his son Julian about running successful restaurants.
I sat down with Zack Bruell and his son Julian who preside over two of the most awarded and notable restaurants in Cleveland. We already know that running successful restaurants is really hard, but I wondered how the father-son dynamic played into this...are the two adversaries or allies? How does one "pass the torch" and when is it time to do that?
L'Albatros and Parallax have thrived for years and they made it through the COVID-19 pandemic. Speaking with Zack and Julian, it's clear that they credit each other, and their unique strengths and skills, for making that happen. I spoke to them about the way the business has changed over the years, what it takes to run a restaurant that is "perfect," and how they miss a bit of the old days, when ladies and gentlemen had a different approach to dining out at a restaurant.
We also talk about how both Zack and Julian developed their high standards, and the personal cost to running successful restaurants.
EP #38 Talking Tahini with Dana Harary of SoCo (Seeds of Collaboration)
Most of us know that tahini is an ingredient in hummus (houmous), the healthy snacking staple and cornerstone of Middle Eastern restaurant menus. It is the thick, creamy "butter" that provides the nutty quality to hummus, baba ganoush and more. It's been around for centuries, and its prevalent in the cuisine of many cultures.
Dana Harary imports tahini, the kind she grew up with as a child in Israel, and she believes that few of us are using tahini to its full potential. In her house, tahini is an ingredient used multiple times a day...as a spread, an add-in to dishes, and even a topping to ice cream. It is plant-based, packed with nutrition, and more versatile than you probably ever imagine.
Her tahini is used by Chef Douglas Katz at Zhug for his legendary hummus dishes. (Seriously, try all three of them.) After hearing about this tahini, I knew I had to try it and meet Dana. I learned so much about tahini, and I know you will think about it differently after listening to this episode!
Learn more about them at eatsoco.com. There are currently three varieties
Thanks for the Katz Group of restaurants and Nine Spoons Soup for sponsoring this episode.