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CRAIN’S CLEVELAND BUSINESS
WWW.CRAINSCLEVELAND.COM
SEPTEMBER 21 - 27, 2015
ST. CLAIR continued from page 13
its vision of reframing a neighborhood around upcycling — a process that involves transforming discarded materials into something useful and creative. The following year, the U.S. Department of Health and Human Services awarded an $800,000 grant to fund a food hub and year-round farmers market at the new Hub 55 complex on East 55th Street. The neighborhood’s latest infusion is in the form of a $735,000 grant from the Kresge Foundation, which fortifies the community development group’s master plan of driving transformation based on creating a food and arts-based economy. “Our ArtPlace award focused on creative placemaking around upcycling,” Fleming said. “Our Kresge support is taking us to that next level by helping us establish creative placemaking around food.” Festivals and events play a key role in facilitating that plan.
Celebrate good times
BREANNA KULKIN, NIGHT MARKET CLEVELAND
St. Clair-Superior’s events are luring more investments into the neighborhood.
The Cleveland Flea has been a catalyst for pumping energy into the community. The Flea, when it first launched in 2013, drew 40 vendors and 1,500 shoppers at Kurentovanje Slovenian Festival on St. Clair Avenue. Founder Stephanie Sheldon rotated the location of monthly portable markets, connecting neighbors and introducing visitors to nostalgic
neighborhood landmarks such as Slovenian National Home, Sterle’s Country House and the Tyler Village historic redevelopment project. The Flea now attracts 35,000 shoppers and 140-plus vendors each month between April and November, and it has helped spur residen-
“Our success depends on attracting money into the neighborhood so that all residents benefit, not just those representing a certain economic strata.” – Michael Fleming executive director, St. Clair Superior Development Corp. tial and commercial interest into the neighborhood. Meanwhile, Night Market organizers are gearing up for another boon in attendance this Friday, Sept. 25. Demand for vendor participation has increased, from the initial 32 to 75 this month. “Vendors have seen market visitors trickle into their establishments,” Trewella said. “Vendors make things for the market that are not on their regular menus, and they’re getting requests for those items when people come into their restaurants. That’s interesting.” Hub 55, which includes Sterle’s,
Café 55 and a future brewery, has been trying to build momentum in and around that 42,000 square-foot retail and commercial complex at East 55th and St. Clair Avenue. Events such as this month’s first Ultimate BBQ Throwdown, involving some of the region’s younger generation of butchers, as well as the recurring Dinner in the Dark charitable dinner series, are attracting newcomers. “Once our brewery and flex space are available, we’ll be able to rent a really unique industrial space for classrooms, weddings or corporate events,” said Jeff Jarrett, Hub 55’s executive chef and general manager. Indeed, these festivities draw outside interest. But the larger goal is improving food security by establishing a food hub there that serves not only affluent culinary adventurers, but low-income neighborhood residents as well. “Our success depends on attracting money into the neighborhood so that all residents benefit, not just those representing a certain economic strata,” Fleming said. Community stakeholders are expediting those efforts to tie creative placemaking and equity to a local food economy through an initiative dubbed “ag|re|culture.” This project at Hub 55 will create community access to fresh local food and handmade goods. It also will educate residents on how to cook with fresh ingredients sourced from its farmers market, and will provide
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