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!

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.

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.

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.

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.

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. 

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.

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.

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!).

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.