Local Food Economy
Rachel Kingsbury, a young, first-time entrepreneur who previously worked as a restaurant manager at Town Hall and Liquid Planet, has signed a lease to open The Grocery in a long-vacant building at 3815 Lorain Avenue. The 1,000-square-foot neighborhood market will offer everything from produce to meat to dairy, much of it sourced from local farmers.
"In addition to having thriving entertainment districts, other cities have essentials like grocery stores, bread shops and butchers," she says. "That's what spawned my desire to open a grocery store in Ohio City. This is something I felt was necessary for the development of Cleveland and the development of the neighborhood. I decided to focus more on organic-style products because people are becoming more conscious eaters. They're very aware of where their food comes from."
The owners are restoring the exterior through the City of Cleveland's Storefront Renovation Program. They will bring back the original transom windows, adding more natural light to the store, which has 12-foot ceilings on the main floor.
Kingsbury says she was attracted to the location because of other new businesses in the area, such as Jackflaps, which often has a line out the door during weekend brunch, she says, Platform Beer Company and Buck Buck Studio and Gallery.
She says that she wants her store to serve the entire community, and she's looking into accepting EBT and WIC. "This is the kind of place you go to shop every couple days and bump into your neighbor there. We want to be an integral part of building a very strong community."
In addition to local produce and pasture-raised meats, The Grocery will feature value-added products created by area food entrepreneurs. Kingsbury is partnering with the Economic and Community Development Institute (ECDI), a microlender with offices in the Midtown neighborhood, and Cleveland Culinary Launch to stock her shelves with products they're helping bring to market.
The Grocery will be open seven days a week: 7 a.m. to 7 p.m. on weekdays, 9 a.m. to 6 p.m. on Saturdays and noon to 6 p.m. on Sundays. Kingston is keeping the buildout simple, and has applied for permits and licenses through the City of Cleveland. She also is pursuing an equipment loan from ECDI. She plans to open in July.
Source: Rachel Kingsbury
Writer: Lee Chilcote
"In addition to having thriving entertainment districts, other cities have essentials like grocery stores, bread shops and butchers," she says. "That's what spawned my desire to open a grocery store in Ohio City. This is something I felt was necessary for the development of Cleveland and the development of the neighborhood. I decided to focus more on organic-style products because people are becoming more conscious eaters. They're very aware of where their food comes from."
The owners are restoring the exterior through the City of Cleveland's Storefront Renovation Program. They will bring back the original transom windows, adding more natural light to the store, which has 12-foot ceilings on the main floor.
Kingsbury says she was attracted to the location because of other new businesses in the area, such as Jackflaps, which often has a line out the door during weekend brunch, she says, Platform Beer Company and Buck Buck Studio and Gallery.
She says that she wants her store to serve the entire community, and she's looking into accepting EBT and WIC. "This is the kind of place you go to shop every couple days and bump into your neighbor there. We want to be an integral part of building a very strong community."
In addition to local produce and pasture-raised meats, The Grocery will feature value-added products created by area food entrepreneurs. Kingsbury is partnering with the Economic and Community Development Institute (ECDI), a microlender with offices in the Midtown neighborhood, and Cleveland Culinary Launch to stock her shelves with products they're helping bring to market.
The Grocery will be open seven days a week: 7 a.m. to 7 p.m. on weekdays, 9 a.m. to 6 p.m. on Saturdays and noon to 6 p.m. on Sundays. Kingston is keeping the buildout simple, and has applied for permits and licenses through the City of Cleveland. She also is pursuing an equipment loan from ECDI. She plans to open in July.
Source: Rachel Kingsbury
Writer: Lee Chilcote
For its recent fundraiser, Zygote Press decided to merge both visual and culinary artists in a unique double billing called The Big Show and Iron Printmaker. The "Iron Chef" style competition featured teams of chefs and artists using "mystery" ingredients to create prints. Fresh Water photographer Bob Perkoski captured all the action.
Disease Diagnostics Group, a startup company out of CWRU, won the top $1,500 prize in the Charter One Foundation Student Business Idea Competition. Three winners were announced at the Northeast Ohio Entrepreneur Expo on April 7.
Disease Diagnostics has developed a hand-held device for early detection of malaria. The company was founded by CEO John Lewandowski, who earned his undergraduate degree in mechanical engineering and his masters in engineering management from CWRU, and Chief Scientific Officer (CSO) Brian Grimberg, assistant professor of international health at Case School of Medicine’s Center for Global Health and Disease.
“It was Dr. Grimberg’s technology,” explains Lewandowski. “This device is reusable, portable, inexpensive and fast. One billion tests are needed. Five hundred million to 700 million cases are documented and people don’t even know they have it.”
Disease Diagnostics’ Rapid Assessment of Malaria (RAM) device can help people get treatment early. The test costs only about 25 cents to run, takes about a minute for results and has 94 percent accuracy. “Malaria is completely curable disease,” says Lewandowski. “With early detection, you won’t die from it and you won’t spread it. Being able to detect it in someone who doesn’t have symptoms yet would be monumental.”
The company is in the final stages of testing its device and collecting field data, in part thanks to funding from the Case-Coulter Translational Partnership. Lewandowski foresees the RAM device to be on the market soon for national and international government programs.
Lewandowski says they will use the $1,500 for final prototyping and lab tests.
Other recipients of Charter One Foundation funds were Sprav Water, a company out of Case that is developing a shower head that monitors water consumption, and Holmes Mouthwatering Applesauce, an applesauce manufacturer out of Hiram College. Sprav received $400 and Holmes received $600.
The three winners were selected by a panel of judges and by popular vote.
Disease Diagnostics has developed a hand-held device for early detection of malaria. The company was founded by CEO John Lewandowski, who earned his undergraduate degree in mechanical engineering and his masters in engineering management from CWRU, and Chief Scientific Officer (CSO) Brian Grimberg, assistant professor of international health at Case School of Medicine’s Center for Global Health and Disease.
“It was Dr. Grimberg’s technology,” explains Lewandowski. “This device is reusable, portable, inexpensive and fast. One billion tests are needed. Five hundred million to 700 million cases are documented and people don’t even know they have it.”
Disease Diagnostics’ Rapid Assessment of Malaria (RAM) device can help people get treatment early. The test costs only about 25 cents to run, takes about a minute for results and has 94 percent accuracy. “Malaria is completely curable disease,” says Lewandowski. “With early detection, you won’t die from it and you won’t spread it. Being able to detect it in someone who doesn’t have symptoms yet would be monumental.”
The company is in the final stages of testing its device and collecting field data, in part thanks to funding from the Case-Coulter Translational Partnership. Lewandowski foresees the RAM device to be on the market soon for national and international government programs.
Lewandowski says they will use the $1,500 for final prototyping and lab tests.
Other recipients of Charter One Foundation funds were Sprav Water, a company out of Case that is developing a shower head that monitors water consumption, and Holmes Mouthwatering Applesauce, an applesauce manufacturer out of Hiram College. Sprav received $400 and Holmes received $600.
The three winners were selected by a panel of judges and by popular vote.
If you're considering a move to Cleveland, there might be no better means to examine the broad range of residential options than by hopping aboard a City Life tour hosted by Cleveland Neighborhood Progress. In a few short hours, participants enjoy an immersive dive into a number of Cleveland's most in-demand neighborhoods.
On Thursday, May 1, Global Cleveland will officially launch its talent attraction campaign at a major event at the Cleveland Convention Center. The event -- like the organization hosting it -- is focused on increasing the population while strengthening the local economy.
crop bistro included in listing of cool restaurants in converted spaces
In a Thrillist feature titled, "Drinking in Banks and Jails: 21 Restaurants/Bars Converted from Very Different Buildings, Crop Bistro in Ohio City earns a spot.
"We've all been in a Thai restaurant that was obviously once a Pizza Hut, but even the ghost of a stuffed-crust pizza haunting your pad Thai has nothing on a cool, old building that's been converted to a place where you can stuff your face or give your liver a workout," writes Andy Kryza. "From an old elementary school to a jail and an airplane, these 21 joints keep their historical roots while also keeping you fat and happy."
Crop Bar and Bistro
Cleveland, OH
What it was: A gigantic 1925 bank, complete with marble columns, huge arches, and 17,000 feet of floor space.
What it is now: "One of Ohio's most-lauded restaurants, Crop has kept the integrity of the space intact -- from the remastered columns to the gigantic murals over the bar -- while cooking up high-end cuisine in an open kitchen set up right in the middle of the packed floor. In the basement, meanwhile, you can rent out the vault space, which is great for parties or, in the event of a zombie apocalypse, survival."
Read the rest of the listacle here.
"We've all been in a Thai restaurant that was obviously once a Pizza Hut, but even the ghost of a stuffed-crust pizza haunting your pad Thai has nothing on a cool, old building that's been converted to a place where you can stuff your face or give your liver a workout," writes Andy Kryza. "From an old elementary school to a jail and an airplane, these 21 joints keep their historical roots while also keeping you fat and happy."
Crop Bar and Bistro
Cleveland, OH
What it was: A gigantic 1925 bank, complete with marble columns, huge arches, and 17,000 feet of floor space.
What it is now: "One of Ohio's most-lauded restaurants, Crop has kept the integrity of the space intact -- from the remastered columns to the gigantic murals over the bar -- while cooking up high-end cuisine in an open kitchen set up right in the middle of the packed floor. In the basement, meanwhile, you can rent out the vault space, which is great for parties or, in the event of a zombie apocalypse, survival."
Read the rest of the listacle here.
Now that we've emerged from our respective huts, it's time to stop squinting towards the sky and go do something. Sure, the usual line-up of outdoor activities awaits -- but aren't there any surprises left in CLE? You bet there are, and we're about to point you in the right direction.
Melissa Khoury loves pork so much that she's earned the title “Queen of Pork.” Growing up watching local butchers cut her steaks, then gaining even more exposure to butcheries while living in Atlanta, Khoury discovered her passion early on.
When Khoury moved back to Cleveland in 2009, she worked as a chef in a number of well known restaurants with no intention of staying in town. But then, everything began falling into place and Saucisson was born in 2013.
Saucisson sells hand-cured meats and specialty sausages, all sourced from local farmers and butchers. Currently, Khoury works out of the Cleveland Culinary Launch and sells her products at local farmers markets and the Cleveland Flea.
From chorizo to smoked Tasso ham, Khoury has found her calling. “I love everything about it,” she says. “It’s like my Zen. It’s me and my animal and it’s relaxing to me.”
Khoury’s love of pork was no secret to area chefs, but she was less known to retail consumers. “When I started the company, chefs in the city knew who I was and knew about my pork obsession, but the general consumer didn’t know unless they were patrons of one of the restaurants I worked at,” she says.
Khoury is a big supporter of other local businesses like Fresh Fork Market, Thirsty Dog Brewing Company and New Creations Farm in Geauga County. They often work together to share their creations. For example, Khoury buys her meat from New Creations, sells her sausage through Fresh Fork and uses Thirsty Dog lager in some of her sausages.
Now that customers have had a chance to get to know Khoury and the products she sells through Saucisson, her next goal is to open a female-owned butcher shop. In doing so, she wants not only to sell her products, but also inform the general public about fresh and cured meats and sustainable butchery.
"I educate the general consumer, whether it’s a sausage sandwich or spaghetti sauce,” she explains. “It’s cool to see people get adventurous with my products. But I don’t want to make anything that will scare anyone away. I’m making sausage approachable.”
To help achieve those goals, Khoury recently brought on Penny Barend as a business partner.
Source: Melissa Khoury
Writer: Karin Connelly
When Khoury moved back to Cleveland in 2009, she worked as a chef in a number of well known restaurants with no intention of staying in town. But then, everything began falling into place and Saucisson was born in 2013.
Saucisson sells hand-cured meats and specialty sausages, all sourced from local farmers and butchers. Currently, Khoury works out of the Cleveland Culinary Launch and sells her products at local farmers markets and the Cleveland Flea.
From chorizo to smoked Tasso ham, Khoury has found her calling. “I love everything about it,” she says. “It’s like my Zen. It’s me and my animal and it’s relaxing to me.”
Khoury’s love of pork was no secret to area chefs, but she was less known to retail consumers. “When I started the company, chefs in the city knew who I was and knew about my pork obsession, but the general consumer didn’t know unless they were patrons of one of the restaurants I worked at,” she says.
Khoury is a big supporter of other local businesses like Fresh Fork Market, Thirsty Dog Brewing Company and New Creations Farm in Geauga County. They often work together to share their creations. For example, Khoury buys her meat from New Creations, sells her sausage through Fresh Fork and uses Thirsty Dog lager in some of her sausages.
Now that customers have had a chance to get to know Khoury and the products she sells through Saucisson, her next goal is to open a female-owned butcher shop. In doing so, she wants not only to sell her products, but also inform the general public about fresh and cured meats and sustainable butchery.
"I educate the general consumer, whether it’s a sausage sandwich or spaghetti sauce,” she explains. “It’s cool to see people get adventurous with my products. But I don’t want to make anything that will scare anyone away. I’m making sausage approachable.”
To help achieve those goals, Khoury recently brought on Penny Barend as a business partner.
Source: Melissa Khoury
Writer: Karin Connelly
In Cleveland’s ever-evolving social media community, there is a wide variety of contributors to the civic dialogue. We've complied a list of some of our favorite voices -- a mix of up-and-comers and seasoned vets from different corners of the web who are using their blogs, podcasts and Twitter feeds to give the city a voice.
Issue Media Group publications such as Yonge Street in Toronto, High Ground in Memphis and Model D in Detroit cover "what's next" for urban centers. In this recurring feature, we highlight the top stories in urban innovation from all across our national network.
cleveland selected as one of nation's most underrated food cities
Thrillist, the digital magazine for men, recently published a feature on the "The 7 most underrated food cities in America." Writer Dan Gentile included Cleveland in the listing.
"What makes a great food city isn't necessarily Michelin stars or food trucks per capita," he writes. "While NYC, LA, and Chicago have always shined brightest, and upstarts like Austin and Portland might be the kings of meals on wheels, there are a ton of cities out there where tradition and innovation mix into unique melting pots... full of melting food."
To compile the list, the writer reached out to community experts to state why their cities are considered underrated, and what spots you should be sure to try when you visit. For the Cleveland entry, that honor fell to Sam McNulty of Market Garden Brewery.
"Cleveland has been punching very far above its weight in the food and craft beer scene in recent years," McNulty states. "Having traveled all over the world and been a food and beer tourist on most continents, I am still thrilled when the plane touches down here in Cleveland, and I'm back in this Mecca of local food and local beer."
"Forbes magazine just wrote a piece about Cleveland being the new Brooklyn. And while they meant it as a compliment, we're actually much more a new Cleveland with our own authentic and edgy flavor."
Read the rest right here.
"What makes a great food city isn't necessarily Michelin stars or food trucks per capita," he writes. "While NYC, LA, and Chicago have always shined brightest, and upstarts like Austin and Portland might be the kings of meals on wheels, there are a ton of cities out there where tradition and innovation mix into unique melting pots... full of melting food."
To compile the list, the writer reached out to community experts to state why their cities are considered underrated, and what spots you should be sure to try when you visit. For the Cleveland entry, that honor fell to Sam McNulty of Market Garden Brewery.
"Cleveland has been punching very far above its weight in the food and craft beer scene in recent years," McNulty states. "Having traveled all over the world and been a food and beer tourist on most continents, I am still thrilled when the plane touches down here in Cleveland, and I'm back in this Mecca of local food and local beer."
"Forbes magazine just wrote a piece about Cleveland being the new Brooklyn. And while they meant it as a compliment, we're actually much more a new Cleveland with our own authentic and edgy flavor."
Read the rest right here.
melt bar & grilled among '21 best sando shops in usa'
Thrillist, the digital magazine for men, recently published a feature on the "The 21 Best Sandwich Shops in America." Writer Adam Lapetina included Melt Bar & Grilled in the listing.
"The perfect sandwich is hard to find," Lapetina writes. "But when you do find it, you have to pay homage. From superior ingredients to the freshest-baked bread and sauces that make you say, "Dammit, I kind of want to drink that!", the ideal sammie has to strike a delicate balance, and the people who make them have hit upon something way more important than just a portable meal."
In his entry for Melt, Lapetina writes:
"Cleveland’s got its fair share of interesting people, but not all of them open tattoo-friendly, punk-rock-playing alternative grilled cheese joints, like Matt Fish did when he first founded Melt Bar & Grilled in 2006. Offering patrons who get a Melt tattoo 25% off for life is only the second of his selling points -- the first is grilling up insane grilled cheese sandwiches that keep Ohioans coming back time and time again. The Parmageddon, for example, rocks potato & onion pierogi, sauerkraut, sharp cheddar, and sauteed onions and is every bit as face-melting as its name would suggest."
Read the rest here.
"The perfect sandwich is hard to find," Lapetina writes. "But when you do find it, you have to pay homage. From superior ingredients to the freshest-baked bread and sauces that make you say, "Dammit, I kind of want to drink that!", the ideal sammie has to strike a delicate balance, and the people who make them have hit upon something way more important than just a portable meal."
In his entry for Melt, Lapetina writes:
"Cleveland’s got its fair share of interesting people, but not all of them open tattoo-friendly, punk-rock-playing alternative grilled cheese joints, like Matt Fish did when he first founded Melt Bar & Grilled in 2006. Offering patrons who get a Melt tattoo 25% off for life is only the second of his selling points -- the first is grilling up insane grilled cheese sandwiches that keep Ohioans coming back time and time again. The Parmageddon, for example, rocks potato & onion pierogi, sauerkraut, sharp cheddar, and sauteed onions and is every bit as face-melting as its name would suggest."
Read the rest here.
Downtown Cleveland was named one of the top cities for millenials to live by The Atlantic, with more than 1,000 new housing units coming online, and major projects like Flats East helping to reenergize formerly moribund parts of downtown. These are just a few of the successes listed in Downtown Cleveland Alliance's 2013 annual report, and touted at this week's State of Downtown forum at the City Club.
Yet more needs to be done to connect downtown's assets, including public realm improvements, pedestrian- and bike-friendly amenities, and especially lakefront connections. These were the messages conveyed by leaders at the forum.
"We're no longer in the 'big box' phase," said Joe Marinucci, President and CEO of DCA. "Now our challenge is, how we can incrementally connect the investments."
Marinucci pointed to Perk Park, a revamped green space at East 12th and Chester, as an example of a successful strategy for creating public improvements.
Now DCA has launched Step Up Downtown, an initiative to engage residents and stakeholders in envisioning the future of downtown. With abundant plans in place, the goal is to prioritize which enhancements to focus on first, garner feedback from residents, and drill down to the implementation phase.
"This initiative recognizes that we've made a lot of investments downtown, but in many ways haven't connected the investments as well as we should," said Marinucci. "We need to make the public realm as attractive as the destinations."
Attendees posed questions about connecting to the waterfront, making downtown accessible to all income levels, and prioritizing educational opportunities for families.
Marinucci cited lakefront development plans, the incorporation of affordable housing into downtown projects and DCA's work with Campus International School and the Cleveland Municipal School District as signs of progress.
Source: Joe Marinucci
By Lee Chilcote
Yet more needs to be done to connect downtown's assets, including public realm improvements, pedestrian- and bike-friendly amenities, and especially lakefront connections. These were the messages conveyed by leaders at the forum.
"We're no longer in the 'big box' phase," said Joe Marinucci, President and CEO of DCA. "Now our challenge is, how we can incrementally connect the investments."
Marinucci pointed to Perk Park, a revamped green space at East 12th and Chester, as an example of a successful strategy for creating public improvements.
Now DCA has launched Step Up Downtown, an initiative to engage residents and stakeholders in envisioning the future of downtown. With abundant plans in place, the goal is to prioritize which enhancements to focus on first, garner feedback from residents, and drill down to the implementation phase.
"This initiative recognizes that we've made a lot of investments downtown, but in many ways haven't connected the investments as well as we should," said Marinucci. "We need to make the public realm as attractive as the destinations."
Attendees posed questions about connecting to the waterfront, making downtown accessible to all income levels, and prioritizing educational opportunities for families.
Marinucci cited lakefront development plans, the incorporation of affordable housing into downtown projects and DCA's work with Campus International School and the Cleveland Municipal School District as signs of progress.
Source: Joe Marinucci
By Lee Chilcote
Northeast Ohio's convention and visitors bureau wants to change the conversation about Cleveland. The multifaceted branding enterprise is designed to bridge a communications gap that ideally will be crossed by millions of business and leisure visitors over the next few years.
It's self-evident that there's a craft beer explosion in Cleveland, with several new breweries set to open this year alone. Now the beer boom is also spurring offshoot businesses, such as the playful, delicious Brewnuts. According to the company's Facebook page, it combines two of Cleveland's favorite things into "one epic treat: a craft beer based donut."
Brewnuts, which has been steadily growing for the past year and has occupied space at Cleveland Culinary Launch and Kitchen, is expanding into a storefront on Professor Avenue in Tremont. The firm was recently selected to participate in the competitive Tremont Storefront Incubator Program. Owners Shelley Fasulko and John Pippin will test the waters for a new retail location while enjoying three months of free rent and seven months of reduced rent. After that time period, they'll hopefully make the leap to a permanent storefront in the city.
In a release, Tremont West Development Corporation, which owns and manages the space, stated that the Brewnuts application was "very strong" and will add vibrancy and a new type of business to the neighborhood. The hours will be Tuesday through Saturday, with morning pick-ups available during the week and evening hours that cater to hungry Tremont bar-hoppers and local residents.
"We chose Brewnuts because they were the applicant that could most effectively use the space, and the one that had the most potential to move on to a bricks-and-mortar space," says Cory Riordan, Executive Director of Tremont West. "It's a good fit within Tremont, because of the food businesses that are here."
The company creates delicious donuts that reflect the season. Currently "on tap" are the Doughboy, a cinnamon roll style 'nut made with Wells Sticky Toffee Pudding Ale; the Symon, a chocolate peanut butter donut made with Willoughby Brewing Company's Peanut Butter Coffee Porter; and the Bernie, a lager-based donut made with Great Lakes Brewing Company's Dortmunder Gold.
Tremont West Development Corporation collaborated with the Hispanic Business Center to select Brewnuts to participate in the Storefront Incubator Program. Brewnuts plans to open its shop at 2406 Professor on Tuesday, April 29th.
Source: Tremont West Development Corporation
Writer: Lee Chilcote
Brewnuts, which has been steadily growing for the past year and has occupied space at Cleveland Culinary Launch and Kitchen, is expanding into a storefront on Professor Avenue in Tremont. The firm was recently selected to participate in the competitive Tremont Storefront Incubator Program. Owners Shelley Fasulko and John Pippin will test the waters for a new retail location while enjoying three months of free rent and seven months of reduced rent. After that time period, they'll hopefully make the leap to a permanent storefront in the city.
In a release, Tremont West Development Corporation, which owns and manages the space, stated that the Brewnuts application was "very strong" and will add vibrancy and a new type of business to the neighborhood. The hours will be Tuesday through Saturday, with morning pick-ups available during the week and evening hours that cater to hungry Tremont bar-hoppers and local residents.
"We chose Brewnuts because they were the applicant that could most effectively use the space, and the one that had the most potential to move on to a bricks-and-mortar space," says Cory Riordan, Executive Director of Tremont West. "It's a good fit within Tremont, because of the food businesses that are here."
The company creates delicious donuts that reflect the season. Currently "on tap" are the Doughboy, a cinnamon roll style 'nut made with Wells Sticky Toffee Pudding Ale; the Symon, a chocolate peanut butter donut made with Willoughby Brewing Company's Peanut Butter Coffee Porter; and the Bernie, a lager-based donut made with Great Lakes Brewing Company's Dortmunder Gold.
Tremont West Development Corporation collaborated with the Hispanic Business Center to select Brewnuts to participate in the Storefront Incubator Program. Brewnuts plans to open its shop at 2406 Professor on Tuesday, April 29th.
Source: Tremont West Development Corporation
Writer: Lee Chilcote
#thisiscle promo video goes viral in 3- 2- 1...
On Wednesday, Positively Cleveland, the convention and visitors bureau for Cleveland, announced a new destination brand, presented new plans for its destination development initiatives, unveiled a local social media movement and highlighted a series of organizational accomplishments.
But without question, the most buzzed about element of the package was the following video, "A Cleveland Anthem," which promotes the theme: "Cleveland doesn’t follow anyone’s rules – it makes its own."
But without question, the most buzzed about element of the package was the following video, "A Cleveland Anthem," which promotes the theme: "Cleveland doesn’t follow anyone’s rules – it makes its own."
Mention the phrase "Paleolithic diet" and many will conjure the image of Fred Flintstone gnawing on a giant dinosaur leg. But nothing could be further from the truth, say adherents. The culinary movement is thoughtful, green, healthy and spreading like wildfire across Northeast Ohio.
Since 2011, Melissa Hale has been creating fragrance oil blends that are pleasing to the nose. This past holiday season introduced solid perfume lockets to the mix. Now, Yates Apothecary is pleasing the palate with its gluten-free macaroons.
“I began playing with gluten-free coconut macaroons for my own needs,” explains Hale, whose asthma is triggered by gluten. “These past few months I’ve be trying to buy things gluten-free to satisfy my sweet tooth.”
During her search Hale discovered that gluten-free sweets often are expensive, and that she's hardly alone in her gluten allergy. “Lots of people are gluten-free -- as a diet trend, for celiac disease, or they no longer have fibromyalgia or joint pain by staying away from gluten,” Hale says. “It’s really heartwarming to hear everyone’s stories.”
So, with her two sons watching her every move in the kitchen (and serving as taste testers), Hale perfected her gluten-free coconut macaroons. She’s been selling them -- $2 for a “hefty” macaroon or three for $5 -- at festivals and farmers markets around town for the past few months. She sells out every time.
Yates Apothecary is about to expand its line again. Hale is now experimenting with gluten-free coconut eggs, which are made of coconut, maple syrup, orange extract and chocolate. Later this spring Hale plans to introduce aroma oils, pure essential oils with intended purposes like relaxation, calming or energy.
Hale is in talks with a few coffee and tea shops around town about carrying her macaroons. In the meantime, customers can contact Hale directly if they would like to place an order.
Source: Melissa Hale
Writer: Karin Connelly
“I began playing with gluten-free coconut macaroons for my own needs,” explains Hale, whose asthma is triggered by gluten. “These past few months I’ve be trying to buy things gluten-free to satisfy my sweet tooth.”
During her search Hale discovered that gluten-free sweets often are expensive, and that she's hardly alone in her gluten allergy. “Lots of people are gluten-free -- as a diet trend, for celiac disease, or they no longer have fibromyalgia or joint pain by staying away from gluten,” Hale says. “It’s really heartwarming to hear everyone’s stories.”
So, with her two sons watching her every move in the kitchen (and serving as taste testers), Hale perfected her gluten-free coconut macaroons. She’s been selling them -- $2 for a “hefty” macaroon or three for $5 -- at festivals and farmers markets around town for the past few months. She sells out every time.
Yates Apothecary is about to expand its line again. Hale is now experimenting with gluten-free coconut eggs, which are made of coconut, maple syrup, orange extract and chocolate. Later this spring Hale plans to introduce aroma oils, pure essential oils with intended purposes like relaxation, calming or energy.
Hale is in talks with a few coffee and tea shops around town about carrying her macaroons. In the meantime, customers can contact Hale directly if they would like to place an order.
Source: Melissa Hale
Writer: Karin Connelly