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The interest in sauerkraut started back in 2013, when Visnic, an architect with Bialosky, and Drew, a credit risk analyst with SunTrust Mortgage in Richmond, VA, each independently began playing around with fermentation and making their own sauerkraut. Visnic hoped to explore his German and Slavic heritage with homemade sauerkraut, while Drew was looking to capture his hometown flavors by making his own sausage, perogies, and sauerkraut.
When it came time to start testing their product, the starting point was obvious—The North Union Famers Market. They opened their first stand at the market in March 2014, handing out samples and educating customers on the benefits of the probiotics found in fermented foods (they aid in digestion, improve overall gut health, and boost immunity).
Photo Courtesy – The Cleveland Kitchen
Growing up at the Market, the Andersons knew it was a good place for food entrepreneurs to get a start and gather product feedback. After more than 25 years running the nonprofit Farmers Market, Donita Anderson has seen many small businesses get their starts from having a stand there. “I see the market as an incubator,” she says, adding that she has seen at least 30 companies launch into their own brick-and-mortar shops. “You have these customers who are so helpful in the [entrepreneurs] growth. Some of our shoppers have invested in them. It’s more than buying produce and going home.”
Excerpts from Cleveland Kitchen Story – by KARIN CONNELLY RICE |
Link to See Entire Article at Freshwater Cleveland
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