Cleveland is home to a large population of people with Slovenian Heritage and the place to learn more about this culture is at Cleveland Kurentovanje, an annual festival in the Superior-St. Clair neighborhood. Kurentovanje is sometimes called Slovenian Mardi Gras. It celebrates the coming end of a long winter and the arrival of Lent and springtime with food, drink, parades and the arrival of the Kurenti, mythical creatures who scare away winter with elaborate costumes and noise-making.

We take a deep dive into this event with two organizers of the festival. Nicole Kusold-Matheo and Kathryn Zitko share the details of the 10th annual event, it's origins in Ptuj, Slovenia, and recount memories of their grandparents and the traditions of their culture. We also talk about places where you can find Slovenian food and wines, how the resourcefulness of the Slovenian immigrants is coming back into our collective consciousness, and why we should all be making "lucky soup."

The Cleveland Kurentovanje takes place Feb. 26 and also offers a week of online events. Learn more at clevelandkurentovanje.com.

Everyone knows that cheese and mustard go together. So it made perfect sense for artisan cheese purveyor Michael Januska to develop a product line of mustards to go with his curated collection of cheeses. Since opening Old Brooklyn Cheese in 2016 he's made a number of pivots and changes to manage his business through the pandemic and to grow it for the future. 

I talked to Michael at his Old Brooklyn location about his recent (his 4th) Good Food Award, how he changed his focus from making cheese to affinage, which means aging and finishing cheeses, and how he started making mustards, including the famous "Cleveland Caviar" whole grain mustard that Michael Symon loves.  

Just as we posted this episode, Michael started making his mustards available on tap!

Fun to say, delicious to eat. Meet the husband and wife team behind Doozy Pots, a revolutionary plant-based gelato.  Kirsten parlayed her food science and product development background into her own venture with Karl, an attorney.  Growing up, Kirsten lived near the Vermont-based Ben & Jerry's and eventually worked for them and parent company, Unilever.

Together they developed a delicious, creamy ice cream-like dessert right here in Cleveland Ohio, in the secret lair of their Wonderlab. Now, their product is finding its way into grocery stores locally and on the west coast. 

I talk to the duo about how Doozy Pots came to fruition, what it is like to taste test many iterations of a product and why they are committed to plant-based product development and eating.

You've got to get to know Kirsten and Karl as they make huge waves in the industry— even recognized as the best dessert/confectionary by the World Plant Based Food Awards!

And, we find out about that crazy, whimsical name! 

I seriously thought about calling this episode "Chef April Thompson Kicks Ass." While that is 100% true, it still wouldn't capture the entirety of her drive and personality.   April reveals the unconventional approach that got her a start in the business of becoming a personal chef to athletes (and some other famous people). She's much more than a cook...she is a partner in the nutritional health and well-being of elite athletes. She learned early on to work hard, to rely on herself, and to always believe in her worth. While her professional trajectory is interesting, it was her joie de vivre that captured my attention. April works hard, plays hard and relaxes hard. We talk about her company, Wild Thymez, her intense work ethic and how she developed her self-confidence. Listen up and I guarantee you’ll learn something!

SPONSORS: CLE Foodcast is made possible by Chef Douglas Katz.  This episode is sponsored by Perfectly Imperfect Produce.

So many of us have visited the Happy Dog to catch a local band or to grab a basket of tots and one of their signature hot dogs (which you can get with dozens of different toppings from ketchup to kimchi). The classic throwback tavern revived in 2008 by by Sean Watterson and his best pal Sean Kilbane really is more than a bar. It's a nostalgic homage to Cleveland's history, a crossroads of culture and class, a haven for indie music and, when the City Club bell rings, a place where big, important ideas are exchanged. This humble place that serves hot dogs, shots and beers has been covered by The New York Times more than once, and is on every tourist's "must do" list.

This episode isn't so much about food (stick with me here) but here in the rock and roll city, food and music are intertwined at places like the Happy Dog. Though shuttered for 15 months, a lot was going on behind the scenes. Watterson shares his pivotal role in the Save our Stages movement and we retrace the origins of The Happy Dog we know and love today. 

With appreciation to Chef Douglas Katz and Perfectly Imperfect Produce for support. Visit perfectlyimperfectproduce.com to save 20% off your order with CLEFOODCAST.

Cheers to the end of 2021! I gathered two members of the administration team behind the monster Facebook group NEO Foodies to look back at the year in food. Join us for a casual chat, recorded at Zhug in Cleveland Heights, and you'll learn about the origins of the group and what they aim to offer our local food community, and we'll share our thoughts on how 2021 changed the food scene. I also ask Kay Ryan Dale and Missy Schroeder what its like to manage a group with 13 thousand members.

 Also discussed in this episode— closures, new openings, pivots and shifts of some well known food businesses, how we changed our ideas about dining out, and more. 

SPONSORS: CLE Foodcast is made possible by Chef Douglas Katz.  This episode is sponsored by Perfectly Imperfect Produce.

It seems like everyone knows about Rudy's Strudel. From Fat Tuesday and Dyngus Day parties to LeBron James pierogis, this 3rd generation bakery is the vibrant heartbeat of Polish Village. Under Lidia Trempe's ownership, Rudy's has honored its immigrant roots and adapted to the times, and it has also weathered its share of storms.

I spent the morning watching Lidia and her team work, hearing her seamlessly transition from Ukranian to English (with a little Polish mixed in) as customers come into her "living room," the place where she and her brother grew up and where she learned the craft of European bakery items.  Lidia says it is a "privilege" to be part of her customers' lives— the happy moments and the sad ones too.

In this episode we talk about the weight of her role in her family and her community, her holiday memories, and what she hopes for her own kids.  

Jennifer Thornton just returned  from France where she hung out with a woman known as the "Queen of Olive Oil," who happens to be a friends of hers.  She has been a friend of mine for a while, but even I had no idea about the depth of her olive oil knowledge until now!

Jennifer is known locally as the creator and owner of Buttercream & Olive Oil, a culinary company that is dedicated to using local, seasonal, and organic ingredients, with a particular affinity for French foods and cooking style and all kinds of things she learned while living in Paris and the South of France over five years. She's known for classes on French macarons, pastries and croissants but it is her Olive Oil Discovery class that piqued my interest in talking with her. 

When in France she spent time harvesting olives and learned about how pure French olive oil was made. Then she traveled Europe as an olive oil judge!  We talk about this exquisite ingredient and all of the things we should know as consumers. We also get a little science-y...but I promise, you will love it!

Learn more about Jennifer at Buttercream & Olive Oil and give her social channels a follow.

Tis the season to buy. And buy. And buy. Right about now you are running around getting last minute meal preparations ready and checking gifts off your list. With a economy still in recovery and millions of dollars of imported stuff stuck on container ships, we wanted to have a light and useful conversation on local gifting.  

I invited Pat Bennett of Pat's Granola, and Jennine Kessler of the CLE Market to join me to talk about what it is like to be a local maker right now, and to share some gift ideas for this holiday season that are made right here. We share some things we love, places where you can find unique local items, and we also talk about why giving experiences might be the best option of all.

This is more of a conversation among friends than one of my typical interviews. Best enjoyed while you are chopping up onions and celery for stuffing or sitting in the massive line at the drive thru to get your jumbo iced coffee.

Fueled by a feeling of disconnectedness, Meghann Hennen filled empty time by baking challah bread for virtual Shabbat during the pandemic.  A preschool teacher, dancer, and artist, Meg really missed being with people, especially as she celebrated her faith. 

Through trial and error, Meghann developed a real talent for making challah though she had never baked before. Soon, she was baking close to 30 loaves each week for a growing number of fans, many of whom found her via social media. Using social media, Meg chronicles her challah-making and showcases her most interesting varieties—from "everything" to  pizza, to lemon curd and tomato balsamic. 

In our talk, Meg shares how all of her interests braid together, much like the braids in a loaf of challah. Listeners will be inspired by Meg's curiosity, her generous spirit, and her enthusiasm for just about everything. 

Order one of her delicious loaves at Challah@Meg.