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Apple Street Market Cooperative Hoping to Fill One of Cincinnati’s Food Deserts

For the first time there are no grocery stores in College Hill, Northside or Clifton. At one time each neighborhood had their own store including a Kroger in College Hill, IGA in Clifton and Save-A-Lot in Northside.

When Save-A-Lot closed its Northside store in November 2013, however, it got the attention of the Cincinnati Union Coop Initiative (CUCI) and sparked an effort to open a community-owned grocery store in its place called Apple Street Market.

There is only one full-service grocery store within a three-mile driving distance from Northside – a Kroger on Mitchel Avenue. That Kroger, however, is not served by Metro’s #17 bus route, thus leaving carless households with only Metro’s #16 route as their option. The problem is that the #16 bus route does not run on Sundays and only runs every half-hour after 4pm.

“This makes a grocery trip an arduous and time consuming journey if you do not have a car,” said Casey Whitten-Amadon, legal counsel for Apple Street Market. “The trip can take more than three hours, in all types of inclement weather.”

It was the closing of the Save-A-Lot, however, that really sparked the effort to open a new community-owned grocery store in Northside.

“I knew that CUCI had been starting worker owned ventures. So, I approached them about a grocery store within the first week of Save-A-Lot closing,” said Heather Sturgill, a Northside resident and community advocate.

CUCI did a lot of searching to find the best fit for the new store. They were not specifically tied to Northside, but after surveying about four different neighborhoods, along with conducting market studies and market analysis for grocery stores, they found Northside to be the perfect fit. One of the key reasons for this, they say, is that Northside had an existing space that was in great shape and needed little to no demolition or remodeling.

This was important, and stands in contrast to the ongoing difficulties Clifton is having in trying to open their own cooperative grocery store on Ludlow Avenue, because they did not have the capital nor did they have a large investor that would finance the project.

This is particularly complicated by the financial model of union co-op businesses, where a large investor cannot have a larger share of the profit or a larger share of the governance rights. Rather, each person or entity that invests in the store gets an equal share and one vote regardless of the investment.

In the case of Apple Street Market, CUCI is accepting $100 or $10 from lower-income investors.

While raising the capital for a union coop startup can prove to be extremely difficult, Northside’s effort has been aided by a large number of enthusiastic volunteers that also set the community apart from others in the city.

While this collection of neighborhoods represents a relatively new and small food desert in Cincinnati, it comes at a time when many policy makers are looking to fix such problems.

“This is another reason that we decided to go ahead with the project in Northside,” said Whitten-Amadon. “The main benefit to community ownership is the opening of a unique store that is owned by the workers and the community.”

He also says that success and profitability will be shared by the community, and that being able to make decisions collectively will help create a sense of pride in the neighborhood store.

While community leaders are excited about the potential benefits for the community investors and workers, they are also looking forward to the local specialty items that will be stocked at Apple Street Market. Organizers say that the plan is to provide a larger than average organic and produce section, and sourcing much of it from Our Harvest – another area worker-owned business started by CUCI.

But Sturgill says that they will also be including up-and-coming brands to give the store an affordability that most health food cooperatives do not have.

“We tried to get fresh foods in some of the other corner type shops but the owners didn’t seem interested enough to follow through,” Sturgill told UrbanCincy. “This is intended to be the first in a chain of worker/community owned groceries.

A future additional location for this type of store, she says, could be in College Hill at the new development planned for North Bend Road and Hamilton Avenue.

An official opening date has not yet been set for Apple Street Market, but Sturgill says the goal is to have it completed by spring 2015. Those who are interested in providing funding and making an investment in the store can do so by buying a share online.

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Off the Vine Juice Bar to Bring Healthy, Cold-Pressed Juices to OTR

Off the Vine Juice Bar will open between A Tavola and Sloane Boutique in Over-the-Rhine at the end of September.

Owners Annie McKinney and Cydney Rabe currently teach fitness classes at Core Pilates Studios and are embarking in the food industry for the first time. They will be joined by and Rabe’s brother, Steve Vickers, who has been in the food industry for many years.

The juice bar will have cold-pressed juices made with fresh fruit, vegetables and herbs – meaning the juice is extracted without the use of heat. Each drink will have about two to three pounds of fruit in it, and the owners say that the process they will use allows the juice to maintain its maximum nutrients without compromising the enzymes.

“It’s an easy and delicious way to incorporate raw fruits and vegetables, especially leafy greens that so many Americans lack from their diet,” explained McKinney.

Off the Vine will also offer juice cleanses that are meant to rest and detox the body from any poor eating habits. Overall, the owners say their goal is to create an environment where people can be comfortable with coming in and asking questions about the importance of incorporating more raw fruits and vegetables into their daily lives.

The Over-the-Rhine location, which was previously home to Cincy Haus and served as the base for the popular American Legacy Tours, was also extremely important for the team.

“OTR is our home, and it’s important for us to help build the neighborhood that we love, and share our passion for fresh, cold-pressed juice with our neighbors,” McKinney told UrbanCincy. “Cincinnati is such a wonderful place to be right now.”

In addition to serving those visiting the increasingly trendy neighborhood, the owners say they hope to capture local residents as their customers and make it into a local, healthy hangout.

“We understand that life is about balance and we want everyone to be the best and realest versions of themselves by supplying their bodies with real fruits and vegetables.”

An official opening date has not yet been set, but is targeted for the end of September. Once open, Off the Vine will be open from 9am to 6pm Monday through Friday, and 10am to 2pm on Saturdays. Prices for a typical 16-ounce juice will range from $7 to $9.

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Community Blend Brings Co-op Coffee Shop to Evanston’s Revitalizing Neighborhood Business District

Community Blend served its first cup of Equal Exchange organic fair-trade coffee, purchased by Cincinnati Mayor John Cranley (D), just over a month ago and then officially opened its doors for business Monday, May 19, 2014.

Located in Evanston at 3546 Montgomery Road they are part of a neighborhood revitalization taking place that includes the new multi-million dollar King Studios – a pioneer studio from the 1940s to 1960s that brought R&B and Country musicians into the same place and featured artists anywhere from James Brown to the Delmore Brothers.

“We chose to rehab an existing building with local history as part of the revitalization of Evanston,” co-owner Trish Breedlove told UrbanCincy. “The building, at one time, housed a pharmacy. It was vacant for quite some time but has a new lease (literally!) to be a functioning business space.”

Community Blend was an idea originally had by a half-dozen people who wanted to open the city’s first co-op coffee shop. Even though it seems like a modest project, Interfaith Business Builders, a group of Cincinnatians from different faiths and social backgrounds, has been working on this project for four years.

While coming from different backgrounds, the people driving this vision all share a passion for justice and the empowerment of people, and place a strong value on community, cooperation and solidarity. Along with this they have had many different businesses churches, civic organizations, institutions and individuals that have invested time and funding into the cooperative midtown coffee shop.

It is worth noting that the University of Cincinnati’s Community Design Center and Xavier University’s Williams College of Business and Community Building Institute were also important partners on this project.

The element that really makes this not your average coffee shop is the fact that everyone working there also has an equal share in ownership. Breedlove says that each person has one share in the business, which equates to one vote within the company, and is voluntarily run by democratic process – everyone has a voice in the direction and day-to-day operations of Community Blend.

“We collaboratively, as equals, decide on all policy issues pertaining to the café,” said Breedlove. “We believe the cooperative business is a more compassionate business as we all share the burden in difficult economic times and equally share the benefits when the business is thriving.”

Apart from the democracy-laden business model, Community Blend offers above minimum wage pay to help keep the money earned there in the local economy since about half of their workers are from the neighborhood in Evanston. They also provide education and training for all of their employees.

Community Blend offers Equal Exchange fair trade coffees, teas, chocolates, and olive oils. According to Equal Exchange, they like to source their coffee from small-scale farmers who work as a community and share the risks and rewards of growing a crop that has been in their family for generations.

“They [Community Blend] focus on the betterment of the community, not just the individual. By drinking their coffee, you are supporting, youth empowerment, funding microfinance projects, protecting fragile biospheres and keeping hope alive.”

Like the workers at Community Blend, fair trade farmers and producers are also paid above market price in what is considered more fair compensation for their work.

Alongside the coffee, Breedlove says they are focusing locally-sourced foods as much as possible. They make sandwiches to order, use fresh fruit in their smoothies and freshly squeezed lemons to make their lemonade.

Community Blend is currently open Monday through Friday from 6:30am to 3pm, and on Saturdays and Sundays from 8am to 3pm. Breedlove says that they will also be open this Saturday from 6pm to 8pm when they host an evening of poetry reading and jazz by Marian Muhammad, backed by The Last Boppers. She says that those who attend can also expect some tap dancing.

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BoBa Cha Brings Taiwanese Flavor to Over-the-Rhine’s Northern Liberties

After opening earlier this month, BoBa Cha has been attracting a healthy crowd for its bubble tea offerings at 1606 Main Street.

The small Over-the-Rhine bubble tea shop is owned by Ingrid Huang and Andrew Lui. The couple previously owned Tea N’ Bowl in Clifton Heights, and said they wanted to open a shop closer to where their customers were coming from.

Huang and Lui moved to Cincinnati from California to raise their family and open Tea N’ Bowl in April 2007. The restaurant offered both the bubble tea in which they now focus, but also healthy Asian food selections. They won a Best of Cincinnati award in 2012, but after seven years their bubble tea had become so popular that they thought it was time to consider a new concept.

In Chinese, cha (茶) means tea and boba (粉圆) is a slang term that stands for the tapioca pearls typically found in bubble tea, which was popularized in Taiwan in the 1980s.

With their family and cultural roots in mind, Huang and Lui said they were looking for a new location with a steady stream of customers that would also serve as a place that would bring the community together; where friends and families can meet with no worries.

“We decided to move to OTR to make our place more accessible and now focus, 100%, on making the bubble tea better and healthier, and using fresher ingredients than before,” Huang explained.

The new shop does not serve any food, but the owners have set up an arrangement with Maki to deliver sushi to the location should customers chose to order it. In addition to the fresh ingredients, the primary focuses of BoBa Cha is on the overall health benefits of the tea they serve.

“The common thing [among flavors of tea] is antioxidants that help to clean the body and help metabolism,” said Huang. As a result, they are also offering more tea bases like Oolong, Jasmine, Green Tea, Black Tea, Golden Tea, Thai Tea, as well as organic herbs like Lotus, Ginseng, Dandelion Root, Peppermint and others.

In addition to their new Over-the-Rhine shop, BoBa Cha has a drink cart that can be found on Fountain Square every Tuesday and in Washington Park each Wednesday. Huang also says that they hope to bring the cart to Findlay Market on Saturdays and Sundays in the near future.

The owners say that BoBa Cha will close down during the cold winter months, but that they are working on arrangements with area Asian restaurants to sell their tea while they are closed for the season. In the meantime, however, the couple says they are excited to be in Over-the-Rhine.

“Right after opening we felt the welcome and support of our neighborhood,” Huang explained. “It made us feel like we were a big part of the community and so far.”

Located inside a 154-year-old building that was renovated in 2008, BoBa Cha is open Monday through Friday from 10am to 8pm, and on Saturday and Sunday from 11am to 8pm.

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The Littlefield to Bring Craft Bourbon Bar to Northside This June

A craft bourbon bar called The Littlefield will open in Northside next month at 3930 Spring Grove Avenue. The approximately 400-square-foot establishment, which will also include a large outdoor terrace, is being opened by four neighborhood residents who say they have been working on the concept for at least four years.

Named after the family that built the house in the 1870s, The Littlefield is hoping to bring something different to the neighborhood that surrounds it, while also complimenting its history and culture. Co-owner Matt Distel says that the goal is to make The Littlefield a great neighborhood bar and kitchen, and hopes that the name grounds them in that direction.

Hoping to build on some of the history of Northside, the four co-owners conducted research in order to find the early settlers of the area, as well as the restaurants and bars that have anchored the neighborhood over the years.

“Ultimately we decided that naming our place after the people who built the actual building in the 1870s was the most direct link we could make,” Distel stated. “These other local histories will find their way into The Littlefield through our menus and artwork.”

While history was a big focus for The Littlefield, it is the food and drink about which the owners are passionate. They say that their main focus is bourbon, bourbon-based cocktails, regional beers and food that pairs well with those offerings.

“We [Cincinnati] were a bit ahead of the curve in terms of bourbon popularity and now you can find a decent bourbon selection around town,” Distel told UrbanCincy. “Fortunately our own interest in bourbon has not waned in the slightest nor does it seem that its popularity is anywhere near decline.”

That being said, the team behind The Littlefield says that they will offer a lot more than just bourbon.

Distel says that they will offer an extensive collection of regional and craft beers, and a full-service bar that will have a wide variety of cocktails and a “thoughtful” wine list.

The group has received help from Shoshannah Friedman, former chef at Honey, when it came to developing their menu. To that end, they say they will also join a growing collection of establishments in sourcing as many local products as possible.

Distel expects to welcome The Littlefield‘s first customers in June; however, no official opening date has been set. Hours of operation have also yet to be finalized.