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CLE Foodcast

CLE Foodcast

By Lisa Sands

Conversation for food and drink enthusiasts that starts where the pretty Instagram picture ends. Hosted by Lisa Sands, a Cleveland-based local food advocate and food and travel writer. CLE Foodcast serves up a deep dive into the local food ecosystem with developing food biz news, interesting interviews, and plenty of recommendations for must-try food experiences.

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EP #11: It's Not Too Late—Pat Bennett's Later-in-life Entrepreneurial Journey

CLE FoodcastJul 07, 2021

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33:23
EP 97: March is a Fine Time for Ice Wine

EP 97: March is a Fine Time for Ice Wine

I wanted to call this episode Ice Ice Baby, but I was concerned that many of my listeners would not get the reference. If you DO get the reference you are truly among my people,

This episode is presented in partnership with the Ashtabula County Visitors Bureau and it is all about Ohio's Grand River Valley, a premier wine-making region. We're talking ice wine, a variety of wine that allows for creativity and that appeals to all types of wine drinkers. Ice wine is the focal point of the Grand River Valley Ice Wine Festival which is happening all through March. Seven locations on the "ice wine trail" offer pairings and difference experiences for the ice-wine-curious.

In this episode I speak to two winemakers and you'll learn how ice wine is grown, harvested and produced, and you will get a taste of what awaits you in the nearby Grand River Valley. (For more Ashtabula information, try episode 88).

Thanks to Chef Douglas Katz for being a supporter of the CLE Foodcast and to the Ashtabula County Visitors Bureau for the collaboration.

Mar 15, 202447:60
EP 96: How Cleveland Got its First Poutinerie, with Matthew Stipe

EP 96: How Cleveland Got its First Poutinerie, with Matthew Stipe

Put down your Timbits, and head to one of Banter's two locations for a pile of poutine! Banter recently reopened in Gordon Square and the combination bottle shop, sausage haus and poutinerie is the place to be for hearty fare inspired by the Quebecois (sometimes called the less dignified-sounding "Quebeckers."

Plenty of research went into Banter, which also has a second take out shop at the Van Aken District. Owner Matt Stipe wants you to think about the poutine, which takes some liberties from the traditional brown gravy and curds variety, but he also takes great pride in being a wine and beer shop, with curated selections he chose himself.

Trust me on this, the fries alone are worth the visit. But, considering that you can top them in a myriad of ways, with squeaky Ohio-made cheese curds, well you've got something close to paradise, friends.

This episode is presented with support from Chef Douglas Katz. Partners include the Cleveland International Film Festival, April 3-13, 2024, and the Ashtabula County Visitors Bureau.


Feb 29, 202432:12
EP 95: Melissa Khoury and Knowing When to Say When

EP 95: Melissa Khoury and Knowing When to Say When

After roughly 10 years associated with Saucisson, the artisan butcher shop she built with former partner Penny Tagliarina, Melissa Khoury knew the time had come to walk away. Earning and plenty of local and national notoriety, including coverage in Food and Wine and Oprah's magazine, and the chance to "Beat Bobby Flay," the little Slavic Village butcher shop that could DID IT ALL.

Penny left to pursue a career in hospitality in Arizona and Mel continued to run the shop, hoping for a Slavic Village revitalization that still hasn't arrived. After facing, and surviving, other life-changing things like a pandemic, a health scare, and turning 40, Melissa decided to close Saucisson at the end of 2023.

I am truly honored to have heard her story and to bring it to you.


This episode is presented with support from Chef Douglas Katz and the Ashtabula County Visitors Bureau.

Feb 08, 202445:12
EP 94: Orchestrating a Perfect Dining Experience with Kevin Kane

EP 94: Orchestrating a Perfect Dining Experience with Kevin Kane

Kevin Kane is the general manager of Marble Room Steaks and Raw Bar in downtown Cleveland—no small role given that the 30,000-sq.-ft. restaurant is housed in a restored historic landmark and offers some of the most elevated food and service in the region. The opulent restaurant is a place for grand celebrations, high-powered business dinners and celebrity sightings as much as it is a place for intimate dinners for two and almost nightly marriage proposals.

A restaurant of this caliber comes with big expectations and a high price tag to match, though it also comes with a promise...to be one of the best experiences of your life. That's where Kevin and his management and culinary team come in.

Having had the opportunity to dine here several times, I was always curious about the vision behind the experience, especially the approach to exceptional service. Kevin gives some insight into how everything comes together at the Marble Room, including the origins of his own approach to hospitality, and just how many people have to work together in concert to deliver on the promise of a memorable meal.


Dec 31, 202336:09
EP 93: Sahithya Wintrich Brings Southern India Flavors to Everyday Foods
Dec 06, 202339:19
EP 92: No Grinches Allowed. It's the 3rd Annual Holiday Gift Episode!

EP 92: No Grinches Allowed. It's the 3rd Annual Holiday Gift Episode!

Regardless of what you celebrate—Christmas, Hanukkah or the Winter Solstice—your plans probably include gift-giving. The CLE Foodcast Holiday Gift Episode aims to help you with that daunting task with an hour or so of suggestions for all types of gifts. I invited my friend and small biz advisor Pat Bennett to join me and we share some of our favorite local businesses, products and entrepreneurs.

We recorded this episode from the Van Aken District where a collection of small, unique locally-owned businesses are thriving. Don't miss Van Aken District's Small Business Saturday activities on Nov. 25, but as you know at the CLE Foodcast we believe in shopping small, and local, all year! In this episode we share many gift ideas for you, and a number of them can be found at the Van Aken District on the "East Side."

This episode was also created in partnership with Cookin' Genie, a woman-owned personal chef company that is accessible to all of us...not just the rich and famous! Special thanks to Chef Doug Katz for being a supporter of the CLE Foodcast.


Nov 20, 202301:14:38
EP 91: America's Endangered Foods with Author Sarah Lohman

EP 91: America's Endangered Foods with Author Sarah Lohman

You may have heard about endangered species of the animal kingdom but did you know there are also wild, native foods that are also worthy of our protection?

With the keen eye and palate of of a culinary historian and the spirit of an intrepid adventurer, Sarah recounts her five-year research project and shares her learnings with us in Endangered Eating, America's Vanishing Foods.

The changing landscape of farming and agriculture, the effects of climate change and an insatiable global demand for special foods are all reasons why some foods are at risk of dying out. Sugarcane, dates, wild rice, Navajo sheep, and some heritage apple varieties are just a few foods that have fallen on hard times. The news isn't all bad, as Sarah found out on her cross-country journey, because there are people who are working to protect and revitalize these foods through study and careful management.

This episode is made possible with support from Chef Douglas Katz, and in partnership from The Van Aken District and Cookin' Genie.



Nov 18, 202341:32
EP 90: Chef Kenny Gilbert & Oprah's Favorite Chicken Sandwich

EP 90: Chef Kenny Gilbert & Oprah's Favorite Chicken Sandwich

Euclid-born Kenny Gilbert was cooking Thanksgiving dinner for his family at 11 years old. Influenced by his mom and dad, Kenny learned an early appreciation for both southern food and midwest BBQ. Fast forward 40 years, and Chef Kenny Gilbert is on a book tour for his new cookbook, Southern Cooking, Global Flavors where he melds southern favorites with all kinds of world influences from places he has lived and worked.

We talk about the meaning of "fusion" cuisine which, for Kenny, goes deeper than what is on the plate. It's about the blending of cultures in marriages and families and how we all make things better when we unite and work together. We also talk about his successful Jacksonville restaurant, Silkies Fried Chicken and Champagne Bar, and why we might see them in other cities soon. In this episode you will hear how Chef Kenny's early years shaped his amazing culinary career and how he got to cook some special meals for "O-Dub."

This episode is presented with support from Chef Douglas Katz and The Van Aken District.

Nov 02, 202333:02
EP 89: Life at Flannel Dog Farm—Chickens, Sheep, Art and Peace of Mind

EP 89: Life at Flannel Dog Farm—Chickens, Sheep, Art and Peace of Mind

When you think of “homesteading” what image comes up in your mind? The Amish? Pioneers? Maybe some mountain man types?

Alan Block and Chris Zielski are nothing like that. Well, they don’t have a furnace…but they do have an incredible amount of knowledge of science and agriculture behind the pursuit of simple, authentic living at their Flannel Dog Farm in Ashtabula County. Alan is a self-taught bread baker, beekeeper and farmer, and Chris is an accomplished metal artist with clients around the world. They live off their land as much as possible and what they don’t grow, raise, or make, they obtain from other local sources.

I spent a night in a remote (ish) tiny house on their property, sat around a fire, read by lantern light, and awoke to an all-local breakfast before interviewing the couple. I felt rejuvenated, comfortable, easy—things that can be hard to find in my daily life.

In this episode I talk to the couple about how they made their move from Cleveland to Ashtabula County to build their dream life of self-sufficiency, how they contribute to the local ecosystem of makers, and what kind of environment they want to create for guests of Flannel Dog Farm. 

Thanks to Chef Douglas Katz for sponsoring this podcast.

Oct 15, 202348:24
EP 88: CLE Foodcast Road Trip - Fall Food & Fun in Ashtabula County
Sep 30, 202359:35
EP 87: Rosie Galaz of Pachamama: Big Dreams, Family Connections and Leaving a Legacy

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.



Sep 20, 202339:39
EP 86: Sarah Yaffe Alevsky talks Tzedakah, the Upcoming Jewish Holidays, and Giving Back.

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.


Sep 13, 202331:50
EP 85: A Pleasure to Meat You, Mister Brisket

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!

Aug 25, 202340:57
EP 84: The Sweet and the Sweat of Beekeeping with Chris Bush

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.

Aug 03, 202331:59
EP 83: Chef Rocco Whalen: Grit, Gratitude and the Evolution of Fahrenheit

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.


Jul 19, 202339:39
EP 82: Dry July Just Got Better: Molly Cheraso and Verbena Free Spirited Shoppe

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.


Jul 06, 202336:46
EP 81: The Jones Brothers and the Science Behind Modern Farming, Plant Power, and the Going to the "Farmacy."

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.





Jun 16, 202342:28
EP 80: Community, Food Access and Social Equity with City Fresh

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.

Jun 07, 202347:10
EP 79: History and Architecture of the West Side Market (Recorded Live at the Cleveland History Center)

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.

May 17, 202341:12
EP 78: No Water, No Food. Water Activist Erin Huber of Drink Local Drink Tap

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.


Apr 27, 202344:13
EP 77: Something Brewing In Cinci: Sam Pellerito's Soy Sauce at CinSoy

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.

Apr 11, 202337:52
EP 76: Filmmaker Laura Gabbert Reflects on the Making of Food and Country

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

clevelandfilm.org.


This episode is presented with support from Chef Douglas Katz and Tomato Monster Heirlooms.

Apr 04, 202335:38
EP: 75 Seafood for Now and Generations to Come: Chef Matthew Beaudin of the Monterey Bay Aquarium

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.

Mar 22, 202336:31
EP: 74 Through the Eyes of Locals—How to Make the Most of Your Staycation, Visit or Weekend

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!


Mar 10, 202301:03:21
EP 73: The Practice and Philosophy of Foraging with JB Douglas

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.


Mar 02, 202339:26
EP 72: One for the History Buffs: Lost Restaurants of Downtown Cleveland with Bette Lou Higgins

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!

Feb 22, 202347:45
EP: 71 Culinary Couple Lloyd Foust and Rachel Ventura Talk About Food, Family and Fun. The Valentine's Episode.

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. 

Feb 14, 202340:55
EP: 70 Spilling the Tea with Carlos Ramos on the World's 2nd Most Consumed Beverage

EP: 70 Spilling the Tea with Carlos Ramos on the World's 2nd Most Consumed Beverage

Carlos Ramos was a tea fan long before he purchased The Tea Lab a few years ago. He's become somewhat of a self-taught expert on the beverage, its origins and how to select teas that appeal to individual tastes and needs.
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.
Feb 08, 202335:26
EP: 69 AsiaTown Cleveland with Karis Tzeng, featuring Special Guests Ball Ball Waffles, Egg Tarts and Aldous Lau

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,

Jan 26, 202342:14
EP: 68 Boom's! There it is! Bebenroth and Bennett Team Up to Build Cleveland's Next Great Pizza Joint

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.


Jan 20, 202339:33
Ep 67: A look forward to 2023 with Dillon Stewart of Cleveland Magazine & a Walk on the Wild Side with Wolf Pack Chorus

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.

Jan 11, 202301:12:53
EP 66: A Place for Us: Food, Arts and Sports Unite The Queer Community at Studio West 117

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.

Dec 19, 202235:38
EP #65 The Anxiety-inducing Holiday Gift Episode 2022

EP #65 The Anxiety-inducing Holiday Gift Episode 2022

Ahhh, uploading this one felt really good. Pat Bennett joins me to co-host this gargantuan episode which is actually quite fun and, dare I say, helpful. We are hosted by Destiny Burns at CLE Urban Winery, and she also makes an appearance to talk about her business and the fantastic community of local merchants on Lee Road in Cleveland Heights.
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.
Dec 09, 202201:23:07
EP # 64: Let's Explore Curcurbits (that's a fancy word for squash) with Jimmy Myers of Front 9 Farm!

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!

Nov 17, 202236:58
EP #63 Michael Killik Should Be Dead (But, He's Not, and His Hot Sauce is Going Nationwide)

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.

Nov 10, 202244:49
EP #62 The Dirt on Local Farming

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.

Nov 02, 202201:06:41
EP #61 Talking Clark Bars and Dextrose Shortages with Cleveland's Candy King, Tom Scheiman of B.A. Sweetie Candy Company

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.

Oct 25, 202236:26
EP #60: Tiki Bar History & More with Tim Harnett of Tiki Underground

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.

Oct 13, 202234:58
EP #59 Step Aside Lola, Cordelia is in The House. My Conversation with Andrew Watts and Vinnie Cimino.

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. 

Oct 05, 202237:25
EP #58: Boss ChicknBeer is NOT your Average Chicken Joint

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.

Sep 22, 202242:46
#57 The Illusive Ohio Pawpaw with Chris Chmiel of the Ohio Pawpaw Festival

#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.


Sep 15, 202240:09
Ep #56 Yum Village is the Place for Flavorful Fusion Food

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!).

Sep 07, 202232:56
EP #55 Modern Farming in the Old-School Style with Mark Trapp

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. 

Sep 01, 202249:50
EP #54. Food is a Basic Human Right: Kristin Warzocha of the Greater Cleveland Food Bank

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.

Aug 17, 202247:10
EP #53 Revolutionary Food Engagement at Spice Field Kitchen, with Steve Baker

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. 


Aug 09, 202232:47
EP #52 La Dolce Vita, Little Italy's Best Corner for 33 Years, with Terry Tarantino

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.

Jul 27, 202238:47
EP #51 Ballpark Food with Chef Vishu Nath

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.

Jul 20, 202230:46
EP #50: Tracing Akron's Food History with Author Judy Orr James

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.

Jul 14, 202246:41
EP #49 Live from the Haymaker Farmers' Market in Kent!
Jun 29, 202201:00:35
Ep #48 Really (Really) Good Artisan Cider with Matt Vodraska of Bent Ladder Cider

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!

Jun 21, 202233:40