Local Food Champion Nominees
Entrepreneurs for Sustainability
November 2006

• Mary Holmes
• Alvin Keim
• Bruce Grimm
• Lucy Wellhausen
  
• Alenka Banco
• Parker Bosley *winner*
• Barbara Strauss
• Heather Haviland
  

Champion: Alvin Keim
Nominated by: Barb Schenk and Bruce Grimm, Mustard Seed Market & Cafe
Alvin Keim and his family own approximately 150 acres in Medina County. With 50 tillable acres, they raise a variety of vegetables, blueberries and concord grapes, and produce maple syrup. All are certified organic. Over twelve years ago, Alvin had the foresight to convert his family farm to a certified organic farm because of his strong belief in the health of the soil and vision to develop a stronger local farming community. He has embraced the organic model and has been an advocate in the Amish community for sustainable organic practices, encouraging other farmers to take the leap.
With his commitment to the health of the soil, keeping his family on their farm, and his advocacy in spreading organic beliefs and practices, we feel Alvin has exhibited an entrepreneurial spirit deserving of Champion status.

Champion: Bruce Grimm, Mustard Seed Market & Cafe
Nominated by Kari Moore, Cuyahoga Countryside Conservancy
I would also like to nominate Bruce Grimm. Bruce is Mustard Seed Market`s produce buyer. Bruce has been instrumental in helping Mustard Seed Market build solid, trusting relationships with farmers throughout the state. In my view, Bruce has incredible insight to the day-to-day realities of what it takes to re-build a local food system. He knows and understands the needs of farmers as individuals and as business people. Because of his hands-on involvement he has gained intimate knowledge of the incredible work involved in growing, preparing and bringing local food to our tables. Every time I speak with him, I learn something and gain valuable insight that inspires and informs my work. Bruce is lucky to be working for an organization that is so dedicated to the viability of local farmers and strengthening our local food system. Mustard Seed Market deserves many kudos for their work in this area, especially as the landscape of food retailing in NE Ohio grows ever more competitive. It might also be nice to honor a member of their team who is so instrumental in their success.

Champion: Lucy Wellhausen
Nominated by Kari Moore, Cuyahoga Countryside Conservancy
Another champion might be Lucy Wellhausen. Lucy is a beekeeper and producer of raw honey from Kirtland. She is one of the most inspiring members of our local food community. Her entrepreneurial spirit, high quality honey and bee products are a wonderful addition to our local food community. Her desire to educate the world (and NE Ohio) about the importance of bees and honey has made her somewhat of a local authority and a true champion in my mind.
Like bees to honey, many new customers have discovered Lucy at the farmers’ markets she participates in (and where you’ll find her sporting her bee costume and an infectious smile). And now, the buzz has caught on with local restaurants. Local chefs like Matt Harlan at Lolita have discovered her fabulous honey. Lucy now provides honey to the restaurant and will be featured in an upcoming honey dinner sponsored by Slow Food Northern Ohio on November 29. The dinner will showcase Lucy’s honey and other locally grown and produced foods.

Champion: Alenka Banco, Josaphat`s Arts Hall
Nominated by Zoe
Alenka Banco of Josaphat`s Arts Hall and Convivium33 Gallery has accomplished an amazing feat with her vision and follow through of converting the former St. Josaphat`s Church into a thriving space.
With each major art exhibit (and they`ve all been local artists), Alenka convenes a Dinner with Art as a prelude to the exhibit debut. The featured artist invites a local chef to curate the meal. The dinners are held in the nave of the church and the chosen chef presides over the courses and wine selections. There is a single long table lit by a line of towering candles.
Part of the occasion is the local artist explaining why that particular chef was chosen. Surrounded by both the artist`s and chef`s creations, the meal leaps to a level of conviviality and celebration seldom seen. I`m convinced that much of is due to the devotion of the local artisans, including those who restored the church, the artists and the chefs.
In fact, a spontaneous feast took place only 2 weeks ago. It involved the community of local winemakers. It was one of the most special dinners I`ve ever attended. It culminated with a handful of growers and vintners (including Arnie Esterer who first brought the vinifera grapes to our NE Ohio region) carefully climbing the stairs to the old choir loft and singing Amazing Grace a cappela.
Alenka was a recipient of the 2006 Preservation Award of the Cleveland Restoration Society for adaptive use of sacred landmark. Cleveland Restoration Society & Preservation Resource Center of Northeastern Ohio Alenka has taken sustainability to new heights, by rightfully reuniting art, architecture, food, wine and sacred space—as so often seen in Old World tradition. That`s one incredible vision and it`s happened right here in Cleveland. Thank you for the opportunity to nominate Alenka Banco.

*winner* Champion: Parker Bosley, Parker`s New American Bistro *winner*
Nominated by Maggie Busser Editor, Publisher Balanced Living Magazine, LLC
Most known throughout northeast Ohio for his Ohio City restaurant, Parker’s New American Bistro, Parker Bosley has been integral in initiating and strengthening connections between local farmers and restaurants for 22 years. Over this time, he has succeeded at reaching his original goal of souring as many products from local farms as possible. Parker’s Bistro is one of only ten restaurants in the nation that sources 100 percent of its products from the local community. His menu and his servers educate diners on the importance of utilizing our local resources, and chefs throughout the region site him as an inspiration and an educator in this arena. (As a writer of articles about restaurants in our Conscious Cuisine department, I have learned this first hand though personal interviews with these chefs.)
Parker was integral in the founding of North Union Farmer’s Market, and he now is on the board and works for the nonprofit full time both managing the Crocker Market and recruiting farmers. Having grown up on a farm, Parker is able to relate to and effectively communicate with farmers, and he has been invited into the agricultural community to provide support and education. In this role, he consults them on what to grow, what livestock to raise, how to market it to the consumers (restaurants and the public) and how to earn a greater percentage of the dollar earned on their products. He also reaches out to new farmers to bring them into the network in order to develop new and better sources for local foods in our region. In addition, Parker regularly speaks at public engagements to community groups.
Overall, Parker has had a greater impact on the local foods culture than any one else in the Midwest. Recognizing him as a Champion of Sustainability would be the perfect way to award his continuing efforts as he closes his restaurant at the end of this year.

Champion: Barbara Strauss, EcoVillage Produce
Nominated by: Mandy Metcalf, Detroit Shoreway Development Corporation
Barbara`s leadership in the launch of EcoVillage Produce this year has been truly inspiring. After completing the City Fresh market gardening training program, she put her training into practice by organizing local gardeners to sell food grown in the neighborhood to the City Fresh program and at the Tremont Market. Her can-do, entrepreneurial spirit made the effort a success. EcoVillage Produce earned over $1700 for the gardeners in its first year. Barbara`s vision for EcoVillage Produce is for it to be an additional source of income that could make a real difference in the quality of life of many local residents. Under Barbara`s leadership the EcoVillage/Ithaca Community Garden recruited new gardeners, built new raised beds, and acquired a Neighborhood Connections grant to use the garden as a community gathering space. With this grant the gardeners held a Kids in the Garden Day and a Chef in the Garden day that brought neighborhood residents together to celebrate the harvest. Barbara also serves as the EcoVillage Community Advisory Committee chair and has hosted tours for EcoVillage guests in the garden and in her EcoVillage Townhome. She is actively promoting and living the idea of engaging community around the shared bounty of local food.

Champion: Heather Haviland, Sweet Mosaic & Lucky’s Café
Nominated by: Maggie Busser Editor, Publisher, Balanced Living Magazine, LLC
Heather Haviland is a visionary powerhouse working on a number of levels in the local foods industry. She integrates as much local, farm-fresh foods into her two businesses in Tremont, Sweet Mosaic and Lucky`s Café. At Sweet Mosaic, her bakery business, she uses local eggs, dairy, flour and more to create delicious —and artistically stunning—cakes, pies, cookies, breads and more. At Lucky’s, Heather integrates as many local ingredients as possible into the daily lunch and weekend brunch menu. During the growing season, she plucks fresh herbs and veggies right out of the three raised beds in the adjoining yard.
These garden beds were built in the spring of 2006, at which time Heather also worked with City Fresh to establish a scholarship program for three inner-city students to tend this and other City Fresh gardens over the summer. In the fall of 2006, Heather established a farm market in the lot across the street from Lucky’s. Following a winter hiatus, it will continue again in the spring next year.
Fostering a strong community connection, Heather helps raise consciousness about local foods, and diners at Lucky’s can often be overheard telling total strangers about the café’s use of local ingredients. The artwork adorning the walls (and often depicting local farms) inspires further conversation. In addition, Heather is active with a number of programs that educate about local foods. She lectures and provides demonstrations, and her excellent food preparations speak volumes on their own.