67 episodes

Conversation for food and drink enthusiasts that starts where the pretty Instagram picture ends. Hosted by Lisa Sands, a Cleveland-based local food advocate and food and travel writer. CLE Foodcast serves up a deep dive into the local food ecosystem with developing food biz news, interesting interviews, and plenty of recommendations for must-try food experiences.

CLE Foodcast Lisa Sands

    • Arts
    • 4.9 • 31 Ratings

Conversation for food and drink enthusiasts that starts where the pretty Instagram picture ends. Hosted by Lisa Sands, a Cleveland-based local food advocate and food and travel writer. CLE Foodcast serves up a deep dive into the local food ecosystem with developing food biz news, interesting interviews, and plenty of recommendations for must-try food experiences.

    EP # 64: Let's Explore Curcurbits (that's a fancy word for squash) with Jimmy Myers of Front 9 Farm!

    EP # 64: Let's Explore Curcurbits (that's a fancy word for squash) with Jimmy Myers of Front 9 Farm!

    Farmer Jimmy Myers and his wife Casondra run Front 9 Farm in Lodi. I see Jimmy often at the Countryside Farmers Market where his stand is a frequent stop for me. I interviewed Jimmy at the market's annual Squash Showcase...a day when vendors bring lots of varieties for shoppers to purchase.  They grow 40 herbaceous vegetables, 30 different types of herbs and 25 fruiting crops and they raise broiler chickens, egg-laying chickens, and turkeys. 

    We tend to think about the "main" squashes at this time of year...pumpkin and butternut and, perhaps, acorn. But there really are so many types of squash and we dive into a few of them in this episode.  Squash also has an interesting history and it was critical to indigenous populations here in the Americas for eating and other uses.

    I'll be sharing some images of squashes on the CLE Foodcast Instagram! Follow me there for more details and pics of my food adventures and, hopefully, some useful information for all you local food enthusiasts!

    • 36 min
    EP #63 Michael Killik Should Be Dead (But, He's Not, and His Hot Sauce is Going Nationwide)

    EP #63 Michael Killik Should Be Dead (But, He's Not, and His Hot Sauce is Going Nationwide)

    Sometimes we meet people that we are inexplicably drawn to, for one reason or another. For me, Michael Killik is one of those people.

    Killik quotes Chuck D from Public Enemy, sometimes speaks in colorful language (you've been warned) and has the word "Juggernaut" tattooed on his belly. But he's also a dad of four daughters, a doting grandfather, a proud veteran, and a mid-life entrepreneur. 

    Michael makes Killik Hot Sauce that is fermented and naturally low in sodium (an important part of the story). He discovered a love for hot sauce while stationed in Abilene, Texas. But he didn't pursue a business until many years later after living life hard and nearly losing his life - twice.

    There are several over-arching messages in this episode. You'll come to your own conclusions, but I am reminded of the following simple, yet profound thoughts. Life is short. It's never too late. And you can't judge a book by its cover.



    This episode is sponsored by Douglas Katz and the Katz group of restaurants, Cooking' Genie, and Ohio Wines.

    • 44 min
    EP #62 The Dirt on Local Farming

    EP #62 The Dirt on Local Farming

    We recorded this important conversation live from PurpleBrown Farm Store in Peninsula. Last year, farmer Sasha Miller opened her store to sell products from her own farm, located in the Cuyahoga Valley National Park and those of many other local farms and makers.  On the occasion of the store's 1-year anniversary, CLE Foodcast convened three female farmers to discuss the local food ecosystem, what the life of a small Ohio farmer is really like, and how we all win when local agriculture thrives.

    My guests: Sasha Miller of PurpleBrown Farm and Farm Store, Lizette Barton of Barton Farms and Gardens and Alexis Dragovich of Mud Run Farm. Each came to farming differently, but they share the same values, goals and hopes for a healthy, sustainable future for our planet.

    In this conversation we dig deep into their daily lives and practices, issues around quality and price, the things they do to foster a healthy local food web and how we can help them to be successful (while eating better and closer to the land).



    This episode is supported by Chef Douglas Katz, Cookin' Genie and the Kimpton Schofield Hotel.

    • 1 hr 6 min
    EP #61 Talking Clark Bars and Dextrose Shortages with Cleveland's Candy King, Tom Scheiman of B.A. Sweetie Candy Company

    EP #61 Talking Clark Bars and Dextrose Shortages with Cleveland's Candy King, Tom Scheiman of B.A. Sweetie Candy Company

    When you hear the word "Candyman" do you think of the Sammy Davis Junior hit from the 70's OR that freakishly scary horror movie set in Chicago? Hey, it's a fair question! 

    Well, it's probably better if you think of the guy who owns the LARGEST candy store in North America, and probably, the world. And that's Tom Scheiman of the B.A. Sweetie Company. He bought the original small company 40 years ago and has also purchased iconic brands like Humphrey, Campbell's and, most recently, Olympia to grow and preserve Cleveland's candy and confection history.

    While candy is in the spotlight Halloween through Easter, Sweetie's massive complex is an all-year destination with an ice cream parlor and a miniature golf course...not to mention just about every kind of candy you could desire...from Jelly Belly beans to Pez to Zagnuts (which have been made since 1930 by Hershey's.) Sours, gummies...I even saw something called Toxic Waste which is "hazardously sour." 

    Enjoy this Halloween-timed episode and take the fam to Tom's place and let everyone run wild...including yourself.



    This episode is supported by the Kimpton Schofield Hotel, Chef Douglas Katz and Cookin' Genie.

    • 36 min
    EP #60: Tiki Bar History & More with Tim Harnett of Tiki Underground

    EP #60: Tiki Bar History & More with Tim Harnett of Tiki Underground

    Cocktails are having a moment...and the more complex and crafted the better. We're so lucky to have some excellent bars and craft bartenders in Northeast Ohio. 

    Tim Harnett is one of them. He has a particular area of expertise—he's a Tiki Ambassador for Tiki Underground, now located in Cuyahoga Falls, and an author of No Beard or Bowtie Required, Cocktails for the Craft-Curious.

    Tiki has an interesting history, influenced by the rum runners, prohibition and even wartime. Some aspects of it are viewed as controversial. Tim has a lot of respect for the cultures that inspired the creation of the tiki bar. He shares tiki origins, how he got hooked and gives us some ideas of all things contained in those super strong drinks. You'll want to check this place out for sure!

    This episode is sponsored by Chef Douglas Katz, The Kimpton Schofield Hotel, and Cookin' Genie.

    • 34 min
    EP #59 Step Aside Lola, Cordelia is in The House. My Conversation with Andrew Watts and Vinnie Cimino.

    EP #59 Step Aside Lola, Cordelia is in The House. My Conversation with Andrew Watts and Vinnie Cimino.

    While the pandemic limped towards a final end, a quiet transformation was happening on East 4th street.

    Andrew Watts and Vinnie Cimino were reimagining the look and feel of the  iconic address on East 4th Street—the one formerly occupied by the legendary Lola, the flagship owned by Michael Symon. 

    Coming out of a pandemic to start a restaurant is hard...perhaps harder when you are stepping into a spot so identified with a beloved native son who is a famous TV chef and personality.  But these guys were bold enough to do it. And it is spectacular and, intentionally and thoughtfully different. It was worth the wait.

    I talk to them about stepping into this space, the major renovations and the family influences that found their way into this sleek and modern restaurant that is friendly more than fussy or fancy. 

    I think you'll enjoy hearing the backstory of how Cordelia—from the meaningful name to the "modern grandma-inspired "menu—came to be.



    This episode is presented with support from Chef Douglas Katz and Cookin Genie. 

    • 37 min

Customer Reviews

4.9 out of 5
31 Ratings

31 Ratings

SueInCLE ,

One Of My Favorites!

If you love food or Cleveland, this is for you. And yes, I said “or.” There is so much great content in each episode for everyone. Lisa is gifted at asking really thought provoking questions that dig into the details. It’s that behind the scenes look that truly makes this a must listen.

Sweet sPotts ,

Falling in love with CLE all over again

I moved back to the Cleveland area five years ago, and as a professional chef, I’ve thoroughly enjoyed getting to know the CLE food scene after being away for 17 years. Lisa’s podcast adds another layer of exploration into my love for this city and has me falling even deeper in love with what the food professionals of Cleveland have to offer. So happy to be back home!

Rainewrites ,

Lisa will make you feel like a foodie

It appears Lisa Sands has found her calling and Cleveland has found its latest and potentially best food journalist. Combining great storytelling chops with a smooth radio voice, Lisa dishes all the things you didn’t even know you wanted to learn about the Cleveland food scene.Along with tasty nuggets, she delivers back of the house peeks into our local food scene and stories with substance that will keep you thinking long after the podcast ends.

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