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2009 Construction Value Summary...

The story has been told 100 times all over northeast Ohio so it is probably not a shock to anyone to hear that 2009 was a very slow year for residential construction activity in Kent.  You just have to drive around to see the lack of contractors on sites for new home construction – and the end of year numbers that just came in confirm the limited investment made in residential construction last year. 

The value of new residential construction in 2009 was 340% less than the 10 year average.  Yes, that would make it the record low for the last 10 years.

By comparison, the commercial value for 2009 was actually 10% above the 10 year average (thank you Mr. Burbick for Acorn Alley and the Phoenix Project). 

In total, the construction value of projects in 2009 was down but it was not atypical with some of the low cycles that investment has seen in the last 10 years.   

New construction investment is an important indicator of community prosperity so we pay attention to them.  Investment tends to beget more investment (downtown Kent is a great example of that) and likewise divestment tends to lead to more divestment (unfortunately the old Tops plaza is an example of that).   New investment, particularly commerical investment, really does have a halo effect — I don’t know if it’s peer pressure, market competition or human nature but regardless we’ve seen time and time again where an investment in one property seems to create a domino effect on properties all around it.  That’s the kind of momentum we’re working hard to create in the downtown in the hopes that its rising tide will lift the boats all over Kent.

Flat investment numbers are frustrating for the reasons noted above but city economics is such that our revenues are primarily from income taxes — we only get a small share of property taxes — so the lack of investment in new housing starts is less of a city financial issue (and the truth be told given our tax structure the city loses money on residential properties so you could almost argue that lack of housing construction is almost good for the city financially but that’s a discussion for another day) than it is a community prosperity issue. 

Here’s a look inside the numbers: 

 

By comparison here’s a look at the trends within Portage County:

 

Gas Well Drilling For Revenue...

Desparate financial times call for comparatively desparate measures and with a sense of urgency the City is exploring ways to supplement slipping revenues in traditional sectors with non-traditional sources — such as gas wells on City property.  About 18 months ago City Council asked staff to investigate the opportunities to create a new cash flow by working with local natural gas companies and 9 months later the City staff brought a proposal to install a well on City land adjacent to the Silver Oaks apartments. 

Now the staff has planned a meeting with the residents of Silver Oaks to answer questions and talk about the drilling project.   The Public Service Director, Gene Roberts has arranged for a meeting to be held on April 28th at 4:30 PM in the Community Meeting Room of Silver Oaks to discuss the gas well drilling planned for the adjacent City property. 

In preparation for the meeting Gene provided some short answers to the most common questions:  

What is the need to drill here?
The City had been approached by several gas well exploration companies to drill on City property.  This issue started after the State of Ohio Legislator changed the laws in the State of Ohio in 2004.  Prior to 2004 municipalities were able to regulate gas and oil wells within their respective corporation limits.  In 2004 the State law changed which allowed for drilling within municipalities without control of any kind by the local government.  The City investigated each request to drill on City property and selected C J Cutter as the firm that offered the City the best opportunity to realize the maximum revenue from the City property balanced against C J Cutter’s long standing reputation of being responsive to complaints and in general keeping an extremely clean drill site.  Gas wells are  regulated by the State of Ohio, Department of Natural Resources.  The location of Kent being east of the line represented basically as SR91 requires oil and gas wells to be drilled to a depth of 4,000 ft..  The regulation for a gas well 4,000 ft. deep requires a minimum of 500 ft. horizontal distance between the physical location of the well point and all aggregated properties.  The specific location of the well to be drilled this summer is placed so as to meet this requirement and a host of other requirements such as distance from public roadways and buildings.

What is the likely income from this project?
The income the City will experience for the first year includes a $10,000 spud fee, well head price for the first 300,000 Cu. Ft. of gas delivered by the well (first and every year) and approximately 1.5% of the net profits experienced from the sale of the gas from the well.  There is no exact estimate that can be given for a new well but in discussing the potential income that the City could experience the first year the City could experience upwards of $25,000 if the well is a good “producer”.  The City has no financial risk, as the well driller pays all costs associated with drilling and operating the well.  Just by way of example if the well generates $25,000 it equates to an approximate 3/4% increase in the rate that is charged for sanitary sewer, which is where the money would go because the City purchased the property for the purpose of building the new College Tower Lift Station with Sanitary Sewer funds in 1988.  Hopefully you can see the benefit that will be experienced by ever Kent utility customer by the City entering into this arrangement.  Currently the City is reviewing rate increases and in the event that this gas well produces as expected the first year the revenue generated from the well can be used to reduce the necessary future increases in the cost the City needs to charge to deliver sanitary sewer service.

Has there been an environmental impact study?
The regulation regarding the need for an environmental impact study, if needed, would be controlled by ODNR.

Have the residents of Silver Oaks been consulted?
I (Gene) met with Councilwoman Tracy Wallach and she advised that she had discussed this issue with several of the residents at Silver Oaks.  Additionally we are trying to set a meeting at  Silver Oaks in about two weeks at which time all Silver Oaks residence will be presented the details of the City use of public property for a gas well, will be available to answer questions that are directed at the City and C J Cutter (the well driller) will also be present. 

 

Watch Those River Rapids...

We’ve worked hard to promote the recreational opportunities that are available in Kent thanks to the mighty Cuyahoga River that runs through it.  The Kent Parks and Rec Director recently put a bid out to see if anyone was interested in running a canoe/kayak livery operation out of Tannery Park — it turns out he got two bids and he’s reviewing those to see if he can add this new boat service for folks that are interested in a little water based eco-tourism in Kent but they don’t happen to own all the equipment.   

The livery concept has been talked about for years but when Parks and Rec secured a $250,000 grant from the state to improve access to the river it started to make a lot more sense.  Parks and Rec is looking at improving access and enhancing canoe/kayak put-in locations from as far upstream as Riverbend (possible boat launch site) and at the Main Street bridge (with new slide rails for the boats along the stairs) with improvements also planned for boat take out and portage around trouble spots as far downstream as the Middlebury Road bridge.

Plus, as a bonus, the new Fairchild/Crain Avenue bridge is going to provide a walking trail that will connect the downtown riverwalk to tie in directly with the Lake Street Portage Hike and Bike trail segment.  So whether you like to be in the water or walking along side it, Parks and Rec is making a serious push to make it easier for river fans to experience the river. 

The idea of promoting passive and active river enjoyment goes back to the removal of the old Kent dam but the recent river activity is largely drawn from white water park study that Parks and Rec completed a couple of years ago.  The white water park is an ambitous plan and if money wasn’t an obstacle I think it would be done by now but since money is an issue, I admire how Parks and Rec is incrementally implementing the parts of the pieces of the plan using a variety of grant sources to make if affordable.  

The original whitewater park plan called for something in the neighborhood of $1.5 million to really create the kind of river environment the community was hoping for.  That’s a lot of money to find but combining grants from different sources Parks and Rec will have completed most of out of river improvements that were suggested in the plan — which leaves the in-stream improvements to go after in subsequent years. 

Admittedly the in-stream stuff (technical whitewater training grounds) is the most interesting and unique parts of the plan (and most expensivve) but I think it makes sense to build the (less exciting but less expensive) adjacent infrastructure first and then figure out how to build the river elements. 

Until then, go out and enjoy the river. 
Well sort of.  It seems that the construction of the new bridge has produced a hazard for anyone that would like to put in upstream of the bridge.  Warning signs are going up advising canoists and kayakers to avoid the hazard during high water. 

Here’s a draft from ODOT: 

High Water Hazard, Cuyahoga River, Kent, Ohio


An access causeway has been installed on the Cuyahoga River as part of a bridge replacement project. The hazard is located just upstream of the Crain Ave bridge crossing  the river. It is approximately 1 mile downstream of the River Bend put in: 100 yards upstream of the historical Brady’s Leap.The causeway restricts the river flow from 70 feet to a 21 foot wide sluice with a bridge crossing. During high water periods, this causes increased flow speeds and a point for strainer debris collection. Paddlers should avoid the area during high water flows. A possible portage exists on river right, but high water might prevent easy exit from the river flow. The project completion date is the fall of 2012. The hazard will remain until the bridge replacement project is completed.

 

The 4th Annual Who’s Your Mama Fest in Downt...

The flowers are popping, the tree buds are opening and the thermometer actually went above 70 degrees which can only mean one thing:  Spring has sprung and it’s time for the 4th annual Who’s Your Mama earth day celebration in downtown Kent. 

This annual event has grown into a full blown enviro-fest with a little bit of everything green, from movies to organic foods and solar panels — and everything in-between.  While it’s heart and soul may be in Birkenstocks it’s got something for the sneaker and workboot crowd too.  Kent’s environmental legacy stretches way back so it’s no surprise that Kent throws a great environmental bazaar.  

Here’s a look at 2009:

 

 

 

 

 

 

 

 

 

You can visit the Standing Rock Gallery web site for all the event details or read on to get a flavor for what’s in store for 2010:

The 4th Annual “Who’s Your Mama?” Earth Day and Environmental Film Festival

-Environmental Films and Presentations

WHERE:

The Kent Free Library, 312 W. Main St., Kent. April 22.

The Kent Stage, 175 E. Main Street, Kent. April 23

WHEN: April 22 & 23rd, 2010. (See Schedule Below)

CONTACT: 330-673-4970

www.whosyourmama.org for updates

LOCATION LINKS:

The Kent Free Library, 312 W. Main St. Kent

The Kent Stage, 175 E, Main St., Downtown Kent:

FROM THE PRODUCER,
The theme for this year’s festival is Sustainable Transportation, Let’s Get Going. 

Once upon a time, people in Portage County could easily take a train to Akron, Aurora, Cleveland, Pittsburgh and the surrounding communities.

And it was affordable. The effects of losing our mass transportation systems are still being felt today. Gridlock, Rush Hours, Potholes, Ozone Alerts, and Detours have become part of our daily routine. But there are a few exciting things going on right now that will help usreduce our dependency on oil and its damaging effects on our air. Hike and Bike Trails, Fuel Cells, A New Train Corridor, Solar Cars, and a Multi-Modal Transportation Facility are a part of this green revolution in transportation. Stimulus money is pouring into Ohio and our festival wants to celebrate this new direction and promote the environmental benefits of these major construction projects.

What if there was a clean and efficient light rail system throughout Ohio? How many jobs would that create (from the steel to make the rails to the restaurants that surround the depots)? At our Discussion on April 23 at The Kent Stage, Ken Prendergast from All Aboard Ohio will give you the latest and greatest scoop on passenger rail and the 3C Corridor that was recently awarded a large federal grant.

Other presentations include Don Coates(KSU Assistant Professor in The Department of Technology) on Fuel Cells, John Idone(Kent Parks and Recreation) on Hike and Bike Trails, James Buffin, Canadian filmmaker of Veritus Pictures, will screen several of his short films on subjects ranging from Water Conservation to Emergency Planning, and The Portage Area Regional Transportation Authority (PARTA) will have representatives provide a Presentation and Model on The New Multi-Modal Facility planned for Downtown Kent.

This year’s festival offers hope for the future. The films that will be shown this year are full of positive solutions to our environmental problems.

Every Day is Earth Day and I’d like to welcome you to the celebration!

Jeff Ingram/Producer
“Who’s Your Mama?” Earth Day and Environmental Film Festival

Standing Rock Cultural Arts
257 N. Water St.
Kent, OH 44240
330-673-4970

 
 
 

 

April Neighborhood Watch Meeting...

Lt. Jayme Cole has announced the date and time for the second neighborhood watch meeting, so if you’re interested in learning more about what you and your neighbors can do to keep your neighborhood safe, and what services the Kent Police offer, please join them on April 13th at 7 pm in the Kent Police Station.

If you want to see what you missed at the first meeting, I’ve uploaded a copy of the powerpoint presentation for you to view:  download neighborhood watch program presentation.

Here’s your invitation to the second neighborhood watch meeting from Lt. Cole.

The Vegan Iron Chef II Competition...

In the spirit of equal billing it seems only fair to follow up Wednesday’s burger extravaganza with an announcement of Kent’s second annual Iron Vegan Chef Competition on April 18th from 2 pm to 6 pm. 

WHO: Standing Rock Cultural Arts presents with the cooperation of The Kent State University Dining Services, and The Vegiterranean Restaurant in Akron

WHAT: Vegan Iron Chef II Competition
-2nd Annual Vegan Iron Chef Competition
-Opening Event for the 4th Annual “Who’s Your Mama?” earth Day and Environmental Film Festival. www.whosyourmama.org

-Vegan Samples provided

WHERE: Kent State University, Student Center. 2nd Floor Dining Location.

WHEN: Sunday, April 18, 2-6pm.

COST: FREE!

CONTACT: 330-673-4970

www.whosyourmama.org for updates

ABOUT THE COMPETITION

COMPETITION INFO:

1. Competition will once again kick off The “Who’s Your Mama?” Earth Day and Environmental Film Festival. The purpose of the competition is to educate the public about the health benefits of a vegan diet, both personal and ecological.

2. Students from Kent State University and The University of Akron will prepare vegan dishes that highlight special dietary needs as well as provide an alternative to a meat based diet. The foods they create will be samples for the audience to taste. Appetizers, Salads and Desserts can all be featured. Several Purveyors will be invited to set up and offer samples of their vegan goods.

3. The Main Competition will be a 4 hour event, 2-6pm, with an Emcee and Speakers, 8 pro chefs, 6 teams of Student Chefs, a garde mange display, and 8 judges ( 4 each for students and pros).

-Student Chefs will create a Pasta Dish for Audience to Sample. Vegiterranean will provide pizza samples. Molly Aubuchon will provide samples as well.

-The Competing Chefs will be required to make An Entree using vegan ingredients.

-Gardein, a vegan meat substitute, will be featured. Scot to provide Gardein. A root vegetable will also be featured.

-Jeff St. Clair of WKSU has agreed to Emcee the event again.

-University of Akron and Kent State University competition will begin at 2pm.

-6 Teams of Students. 45 minutes to cook for Students. 2 Teams start at a time, 15 minutes apart.

-Separate judging for students and pros.

-Pro Chefs will begin at 3pm. 1 hour to cook and present 12 plates for the judges, 8 for the table of 8. 2 Teams at a time, 15 minutes apart.

THE CHEFS:

4. Chef Alford, Professor Emeritus of University of Akron, Mr. Tofu, Molly Aubuchon, A Vegiterranean Chef, Tim Costello from KSU, Tom Rindfleisch from Organic Energy in Chagrin Falls, and Ben Bebenroth of Spice of Life Catering and Sheila Rombach, macrobiotic chef, have agreed to participate as pro chefs.

5. CRITERIA FOR JUDGING:

Judging will be based on
1. Flavor
2. Presentation
3. Use of Locally Grown and/or Organic Food
4. Originality

Chefs will provide judges with any necessary details when they serve the meals.

6. THE JUDGES:

Gary Lockwood of Standing Rock Cultural Arts and Jackie Parsons of Kent State University Dining Services have agreed to be judges. Other Judges include Kathy Hammonds, yoga instructor and urban gardener, and one judge TBA.

7. THE PRIZES:

For prizes, Spice of Life Catering has agreed to offer another Farm to Plate Dinner for 2, as well as a Dinner for 4 package from The Vegiterranean.

8. FEATURED SPEAKER:

Julie Wandling Costell, a Health Minister who is opening a new Vegan Café in Akron, Ms. Julie’s Kitchen.

THANK YOU TO Kent State University Dining Services, The Vegiterranean Restaurant, Kent Natural Foods Cooperative, Spice of Life Catering, Akron Life and Leisure Magazine, EcoWatch Magazine, Weekly Farms, Bellecino’s Restaurant, and The Kent Environmental Council for supporting this event.

CHEF BIOS:

RICHARD ALFORD/CCE

Associate Professor Emeritus
Education:
Associate degree Restaurant Management, University of Akron. BS Technical Education, University Akron. MS Technical Education, University of Akron.

Chef Alford has taught culinary arts for 29 years at the collegiate and high school levels. He is a certified executive chef and culinary educator by the American Culinary Federation. Holds certification as Lead Judge by National Ice Carving Association. Awarded chef of the year twice by the Akron Canton Chefs and Cooks Association and nominated for regional chef of the year. Received President Award from NICA, numerous ice competition medals and nominated for Ice Carving Hall of fame.

Coached the U of A Ice team to four national, many local and regional championships. He has conducted fruit and vegetable sculpture seminars and events from Canada to Brazil and Paris to California. Inducted into the National Ice Carving Association Hall of Fame in 2008.

MR. AND MRS. TOFU
Chef’s Bio
Mr. and Mrs. Tofu are vegan caterers and the authors of the award-winning blog “What The Hell Does A Vegan Eat Anyway?” (http://veganmenu.blogspot.com)

For the past seven years they have chronicled their nightly meals in their blog that VegNews awarded for “Best Gourmand Blog” (2006), and a “VegBloggy” for top Vegan blog (2008), for their “jaw-dropping photos” and “five-star restaurant fare.”

VegNews said, “If you’d never heard the word vegan before and the first blog you ever saw was this one, you’d imagine that every vegan on the planet graduated with honors from some well-respected culinary academy.”

MOLLY KAY AUBUCHON
Bio
Molly Aubuchon is an In Home Childcare Provider in Kent. She started her business nearly three years ago to earn a living and stay home with her two small children, Emma now six and Samuel now 4 years old. Before children she graduated from Kent State University with a Bachelor’s Degree in Business Administration with a focus in Finance and a Minor in Craft. She worked as a Branch Office Administrator for Edward Jones until Emma came along. Aside from the daycare business she creates vegan sweets and treats from her home. Specialty Sweets by Molly has been baking vegan treats for a little more than a year.

Molly’s interest in vegetarian cuisine began in the very beginning. Her parents, David and Linda Aubuchon, raised all three of their children vegetarian from birth. About ten years ago Molly decided to take the plunge into the Vegan diet and eliminate dairy and eggs from her diet. She began to feel the importance of food and how it affects our bodies. Determined to satisfy her nagging sweet tooth she spent time in her kitchen experimenting with vegan sweets trying to imitate a healthier substitute to her favorites of the past. She would share her creations with family and friends who eventually encouraged her to try to market them. With that, Specialty Sweets by Molly was born. Currently she makes cakes, cookies, pies and muffins for close friends and family. She pays special attention to use ingredients that help promote a healthy lifestyle with a satisfying sweetness.

Molly can be reached by email at mollykay7@sbcglobal.net.

EXECUTIVE CHEF TIM COSTELLO
BIO
Schwebel Room Executive Chef Tim Costello, a 1996 graduate of theCulinary Institute of America, has been cooking for almost 30 years.  After graduating from Central-Hower High School in 1974 and then spending six years as a minor league baseball pitcher for the Atlanta Braves, Chef Costello was drawn into the culinary world when he walked by the Tangiers Restaurant, Akron, Ohio in 1981 and landed his first job as a prep cook. Tim’s experience takes him around the world, having worked at companies such as Gate Gourmet, Memphis, TN, (1999-2005) Account Chef for British Airways, London, England, Continental Airlines, “Congress of Chefs”, Houston, TX, the Waldorf=Astoria Hotel, New York City (1997-1998) and most recently Amtrak, Wilmington, DE (2005-2009) where he served as Corporate Executive Chef for all of Amtrak’s food and beverage services.

During his time with Gate Gourmet which consisted of developing menus for the airlines, Chef Tim had the honor to have his Swiss Air “First Class” menus featured at a luncheon in New York City at the world renowned Carnegie Hall. While working at the Waldorf-Astoria Hotel after graduating from the Culinary Institute of America in 1996 Chef Tim had the pleasure of working the Elton John AIDS Benefit and the Rock n Roll Hall of Fame dinners.  At Amtrak, Chef Costello was instrumental in developing Amtrak’s “Culinary Advisory Team” with renowned Chefs Tom Douglas of Seattle, WA, owner of the Dahlia Lounge, Etta’s, Serious Pie and the Palace Kitchen and Michel Richard “James Beard Chef of the Year 2007” of the Citronelle restaurant located in Washington, DC.

Most recently in February 2009 while at Amtrak, Chef Tim developed and designed the onboard menus for President Obama’s Whistle Stop Tour leading up to his inauguration. Chef Tim is pleased to be back in the area and is happy to be a part of the Kent State University community and campus.

Sheila Rombach
Bio
Sheila Rombach is a macrobiotic chef with 23 years experience. Most of her training was done with Bob Carr and Francois Roland of the East West Center of Cleveland. She was the macro chef for both The Mustard Seed and The Cleveland Food Co-op before she began raising her 3 children in 1990. She currently works as an Herb and  supplement Buyer for Kent Natural Foods Cooperative.

She believes that mindful application of yin and yang principles are essential in creating a satisfying and healthful vegan meal.

Tom Rindfleisch:
Resume:  Currently Employed at Organic Energy Restaurant in Solon.

EDUCATION
Orange Schools, 1- 12
Boston University, 2yrs/Ohio State Univ., 3yrs
French Culinary Institute, 1 year
Bon Appetit Mgmt Co, Case Western Reserve Univ., Cleve.,OH, Exec. Chef
BioMedical Research Building,8/20/06-5/9/07, Multiple Full service cafeteria dining, Lunch and Breakfast. Responsible for several Retail Programs Supervised staff of 15. Installed all BAMCO sustainable protocols. Responsible for all administrative accounting, purchasing

EMPLOYMENT
Austin’s WoodFire Grille, Brecksville, OH, Chef/Kitchen
Manager,purchasing agent, 10/21/02-06/30/06. American Steakhouse theme featuring Mesquite wood fueled grill, predominately Beef, interesting Seafood inclusions. Volume steadying to 28k weekly after initial opening of several months at 35-40k. Borrowed many procedures and recipes from original store Developing systems and protocol Training mostly inexperienced staff Offering Guidelines, Strategies and documentation for all processes. Opened new store in Twinsburg Dec. 05

Buon Appetito, Bainbridge Twp., Ohio, Chef , 4/9/01-10/20/02. Elegant, free standing restaurant, recently opened, specializing in fine Italian cuisine with an emphasis on seafood. Small, high volume kitchen demanding economy of space, purchasing and merchandizing. Work closely with Chef/Owner.

Hilton Cleveland South, Independence, Ohio, Executive Sous Chef, 11/27/00-4/6/01 In charge of food production for high volume catering department(4 mill.$) and franchise restaurant,Shula’s2(3.5mill.$), food and labor costs, training and evaluation of kitchen staff Boca Restaurant and Banquet Facility (at the Embassy Suites Hotel) Beachwood, Ohio, Banquet Chef, 9/95-11/26/00 Directing and coordinating food preparation, food and labor costs, training and evaluation of cooks ($2.5mill. annual revenue)Banquets to 450pp

Western Reserve Pastry, Chagrin Falls, Ohio, Executive Chef, 1995 Stock and equip retail space for restaurant and catering production. Create menus and protocol Train and manage production staff.

Joey’s/Leonetti’s Restaurants, Chagrin Falls, Ohio, Executive Chef, 1990-95  Manage production and training for family style restaurant, Design menus and protocol for upscale Italian restaurant, Train and manage staff of twelve

Luciano’s Ristorante, Chagrin Falls, Ohio, Asst. Chef, 1988-90  Studied under master chef Assisted in all phases of restaurant operation

References: Available upon request

CHEF BEN BEBENROTH:
Education:
Johnson and Wales in Charleston, South Carolina
Top ten in culinary class of 2004
Taste Down Under winner, J&W national school competition

Career Highlights:
SOS Dinner Pre-party: Exclusive Chefs’ Pig Roast at Michael Symon’s house, 2008 & 2009
Featured Chef, Cleveland Museum of Natural History, Natural History of Food Series
The Natural History of Onions Dinner, 2009
The Natural History of Asparagus Dinner, 2008
Ambassador’s Dinner for Peter Baxter, Washington D.C., 2005
Featured Demo Chef, New York City Food & Wine Show, 2005

Boards & Committees:
Cuyahoga Valley National Park Association – Steering Committee for Topography Benefit
Old Trail School Local Food Advisory Panel
Bioneers Conference Advisory Panel
CBC Magazine Health & Wellness Roundtable
Cleveland Burning River Fest Advisory Panel 

Culinary Mentors:
Parker Bosely, Parkers American Bistro – Ohio City, Ohio
Jeff Gibbs, Charleston Chops – Charleston, South Carolina
Ben Famborough, Sans Souci – Cleveland, Ohio

Cheers!

Reggae Meltdown in Kent...

Building on the success of live music events in downtown Kent some of Kent’s best downtown establishments have organized a new music thing — this one is devoted to the Reggae scene.  Do your bar hoppin’ and enjoy the heat of Kent’s Reggae meltdown on Friday, April 9th in downtown Kent.   

Update on Fairchild / Crain Avenue Bridge Traffic...

Although we try to keep the blog focused on good news in Kent, the traffic detours around the Crain/Fairchild Avenue Bridge project are too big to ignore — even if it isn’t good news.  Starting today (April 7th) lanes have been closed on SR 43 and a turn that you may have made yesterday is now prohibited so I feel an obligation to provide the details on the latest traffic pattern changes related to the new bridge construction. 

Here’s what the City Engineer reports:

Construction Traffic Update:

  • Beginning Wednesday, April 7th, Both Northbound and Southbound traffic on S.R. 43 will be reduced to one lane between Rockwell Ave. and Crain Ave.
  • Left Turns from S.R. 43 Northbound onto Fairchild Ave. will be prohibited.
  • Phase 2 will begin in early May with the Fairchild Avenue detour and lane closures on S.R. 43.
  • The Brady Lake Road Bridge Detour is currently in effect and will continue into the summer. This traffic detour is being coordinated with the Fairchild Ave. Bridge Project.

Traffic currently maintained on all streets  

Here’s an aerial view of the bridge intersection for reference purposes

5 Guys Burgers and Fries Opens April 9th...

Ok, it’s officially official — 5 Guys Burgers and Fries on SR59 will open its doors to Kent customers immediately following the ribbon cutting ceremony set for 10:30 am on Friday April 9th.  If great American burgers are your thing you’ll be in burger heaven at 5 Guys. 

 

 

If you want to learn a little more about 5 Guys here’s a great article from this month’s issue of Inc. Magazine:

How I Did It: Jerry Murrell, Five Guys Burgers and Fries Along with his sons

Jerry Murrell of Five Guys Burgers and Fries built a 570-store chain that enjoys a cult following. As Told to Liz Welch |  Apr 1, 2010
Chris Crisman 

The Real Deal His restaurants are Spartan. And Jerry Murrell never advertises. Instead, he prefers to spend on worker bonuses and fresh ingredients. 

Sell a really good, juicy burger on a fresh bun. Make perfect French fries. Don’t cut corners. That’s been the business plan since Jerry Murrell and his sons opened their first burger joint in 1986. When they began selling franchises in 2002, the family had just five stores in northern Virginia. Today, there are 570 stores across the U.S. and Canada, with 2009 sales of $483 million. Overseeing the opening of about four new restaurants a week, the Murrells are proof that flipping burgers doesn’t have to be a dead-end job. 

There was this little hamburger place where I grew up in northern Michigan. Almost everyone in our town, except the uppity uppities, ate the burgers. Even though the owner had a cat, which he’d pet while cooking. People called them fur burgers, but they still ate them because they were good.  

I studied economics at Michigan State. I had no money and needed a place to stay, so I ran a fraternity house’s kitchen. I got the cook a raise and let her do the ordering. We started making money, because she knew what she was doing.  

My parents died my last year in college. I married, had three kids, divorced, then remarried. I moved to northern Virginia and was selling stocks and bonds. My two eldest sons, Matt and Jim, said they did not want to go to college. I supported them 100 percent.  

Instead, we used their college tuition to open a burger joint. Ocean City had 50 places selling boardwalk fries, but only one place always has a 150-foot line — Thrashers. They serve nothing but fries, but they cook them right — high-quality potato, peanut oil. That impressed me. I thought a good hamburger-and-fry place could make it, so we started with a takeout shop in Arlington, Virginia.  

Our lawyer said, “You need a name.” I had four sons — Matt, Jim, Chad are from my first marriage, and Ben from my second to Janie, who has run our books from Day One. So I said, “How about Five Guys?” Then we had Tyler, our youngest son, so I’m out! Matt and Jim travel the country visiting stores, Chad oversees training, Ben selects the franchisees, and Tyler runs the bakery.  

Three days before we opened, I was still working as a trader in stocks and bonds and was in a hotel for a meeting in Pittsburgh. I found a book in the nightstand, next to the Bible, about JW Marriott — he had an A&W stand that he converted and built into the Hot Shoppes chain. He said, Anyone can make money in the food business as long as you have a good product, reasonable price, and a clean place. That made sense to me.  

We figure our best salesman is our customer. Treat that person right, he’ll walk out the door and sell for you. From the beginning, I wanted people to know that we put all our money into the food. That’s why the décor is so simple — red and white tiles. We don’t spend our money on décor. Or on guys in chicken suits. But we’ll go overboard on food.  

Most of our potatoes come from Idaho — about 8 percent of the Idaho baking potato crop. We try to get our potatoes grown north of the 42nd parallel, which is a pain in the neck. Potatoes are like oak trees — the slower they grow, the more solid they are. We like northern potatoes, because they grow in the daytime when it is warm, but then they stop at night when it cools down. It would be a lot easier and cheaper if we got a California or Florida potato.  

Most fast-food restaurants serve dehydrated frozen fries — that’s because if there’s water in the potato, it splashes when it hits the oil. We actually soak our fries in water. When we prefry them, the water boils, forcing steam out of the fry, and a seal is formed so that when they get fried a second time, they don’t absorb any oil — and they’re not greasy.  

The magic to our hamburgers is quality control. We toast our buns on a grill — a bun toaster is faster, cheaper, and toasts more evenly, but it doesn’t give you that caramelized taste. Our beef is 80 percent lean, never frozen, and our plants are so clean, you could eat off the floor. The burgers are made to order — you can choose from 17 toppings. That’s why we can’t do drive-throughs — it takes too long. We had a sign: “If you’re in a hurry, there are a lot of really good hamburger places within a short distance from here.” People thought I was nuts. But the customers appreciated it.  

We have never solicited reviews. That’s a policy. Yet we have hundreds of them. If we put one frozen thing in our restaurant, we’d be done. That’s why we won’t do milk shakes. For years, people have been asking for them! But we’d have to do real ice cream and real milk.  

When we first opened, the Pentagon called and said, “We want 15 hamburgers; what time can you deliver?” I said, “What time can you pick them up? We don’t deliver.” There was an admiral running the place. So he called me up personally and said, “Mr. Murrell, everyone delivers food to the Pentagon.” Matt and I got a 22-foot-long banner that said ABSOLUTELY NO DELIVERY and hung it in front of our store. And then our business from the Pentagon picked up.  

When we first started, people asked for coffee. We thought, Why not? This was our first lesson in humility. We served coffee, but the problem was that the young kids working for us don’t know anything about coffee. It was terrible! So we stopped serving coffee. We tried a chicken sandwich once, but that did not work, either. We do have hot dogs on our menu, and that works. But other than that, all you are going to get from Five Guys is hamburgers and fries.  

Our food prices fluctuate. We do not base our price on anything but margins. We raise our prices to reflect whatever our food costs are. So if the mayonnaise guy triples his price, we pay triple for the mayonnaise! And then we’ll increase the price of our product. About five years ago, hurricanes killed the tomato crop in Florida, and prices went from $17 to $50 a case. So a few of my franchisees called and said, “We’re not using tomatoes. The prices are too high.” I suggested using one slice instead of two. My kids were furious: “It should be two! Always!” They were right — it’s too easy to start slipping down that slope. We stuck with two slices, and so did our franchisees.  

My kids wanted to franchise from the start, because we couldn’t get the money to expand on our own. Opening a store costs $300,000 to $400,000. Banks won’t help. They thought we were crazy going up against Burger King, McDonald’s.  

I was dead set against franchising. I didn’t think we’d be able to control the quality. That worried the heck out of me. They pulled me into it kicking and screaming. At that point, we had five stores in the northern Virginia region.  

When we started to sell franchises in 2002, Virginia went in three days. We accept only financially sound franchisees who can weather the storms without the help of banks.  

We make 6 percent of sales on the franchises. All franchises work the same way: People say they want to sell your product. So you give them a Franchise Development Agreement that explains all the ways we can beat them down. I don’t know if I would ever sign it. We can get out of the deal a million ways, but they are stuck.  

Still, we have never had a franchisee go legal on us. I think that’s because we have an independent franchise committee that meets once a quarter. People said, “Don’t do it! They’ll form a union!” But we thought, If someone comes in with a wacky idea, instead of the Murrells putting it down, the other franchisees would say, “That’s a dumb idea.”  

Franchisees are opening four new stores a week. But we always wanted to run more than our franchisees, so we can say, “Look, we are doing it.” We own 90 stores — Chicago, San Diego, Phoenix, a bunch in North Carolina and Virginia. We don’t do any less than five stores per franchisee. We have one in California that just signed up for 400 stores.  

Before we agree to work with a franchisee, Ben and I sit down and talk about our marketing plan. A lot of companies put 3 percent of their revenue toward marketing or advertising — we collect 1.5 percent from all our franchisees and give bonuses to the crews that score the highest on our weekly audits.  

We have two third-party audits in each store every week. One is called a secret shopper — folks pretend they’re customers and rate the crews on bathroom cleanliness, courtesy, and food preparation. Then we have safety audits — they identify themselves and check all the kitchen equipment. The crews make about $8 or $9 an hour. If they get a good score, they will split another $1,000 among them, usually five or six people per crew. A press release goes out to every store announcing the winners. Right now, it’s the top 200 stores. Last year, we paid out between $7 million and $8 million; this year, it will be $11 million or $12 million.  

We try to make the kids feel ownership in the company. Boys hate to smile. It’s not macho. And it’s definitely not macho to clean a bathroom. But if the auditor walks in and the bathroom isn’t clean, that crew just lost money. Next thing he knows, the guy who was supposed to clean the bathroom has toilet paper all over his car and a potato in his tailpipe.  

To grow this fast, we had to come up with some big bucks — we got a $30 million loan from GE and used that to move into a 20,000-square-foot office space in Lorton, Virginia. That’s where 80 of our 200 corporate employees work.  

We’ve had many of the same vendors since 1986. And they’re not the cheapest by a long shot. We stick with what we like. One day, our purchasing guy said he wanted us to switch to a frozen burger product. But we all picked the fresh one in a blind test and stuck with that. We taste-tested 16 different types of mayonnaise to find the right one.  

We make the same bun we started with. We hired the old guy who used to bake our bread for the first store, and one of his partners. They work in the Virginia bakery. We have 10 bakeries scattered around the nation. Our bread is baked daily, picked up by 3 p.m., and put on truck or plane so every store gets fresh bread every morning, even if they are 400 miles away from the nearest bakery.  

When we got pulled to Florida, I didn’t want to go! Too far. I didn’t want to go to Canada — we’re there now. Two princes came from the Middle East. They want us to go over there. We have another group that says, “Anywhere you want to go, we’ll fund it.” We’ve also had a few companies that want to come in and buy us. They say they would let us run it, but I don’t think they would. Why would they put up with fresh bread and taste-testing 16 different mayonnaises?

Live From the Bowman Breakfast...

Tuesday morning was the Spring Bowman Breakfast hosted by Kent State University and featuring local news editor, story-teller extradonaire Roger DiPaolo.   The Bowman Breakfast is a twice a year event that brings 300 to 400 town and gown folks to break bread,  catch up on local happenings, and be entertained with a speaker of local interest.  Judging by the standing ovation following Roger’s closing remarks, I’d say that the audience liked what he had to say.  It was hard not to.

With a microphone at hand Roger took the chance to show off his extensive historical knowledge of the Kent community, offering his unique insights that tied together Kent’s roots and the latest off-shoots found at the top of the Kent tree.  His message was clear — be proud, be bold and reach for the stars. 

If you think that sounds a bit dreamy you have to read Roger’s speech and let him show you how throughout Kent’s history people with big dreams took chances and made Kent what it is today.  His challenge to all of us is to be brave enough to be as audacious as our fore-fathers to ensure that the Kent of tomorrow is even better than today.  Great stuff. 

A PLEA FOR AUDACITY: 100 YEARS LATER

Bowman Breakfast, April 6, 2010
Kent State University
By Roger DiPaolo

I’m not a historian — at least not in terms of formal training. I just get to play at being one every Sunday in the pages of the newspaper where, come June 14, I will have spent one-third of a century. Along the way, too, I’ve attended more than a few Bowman Breakfasts, sometimes as a reporter, more often as a spectator. I hope, if nothing else, that I at least keep you awake. I know that it’s early.

Being on the job at the Record-Courier since 1977 also means that I’ve witnessed one-third of the history of Kent State University. That gives me at least a nodding acquaintance with the more recent history of Kent State and I hope that my research — as a historian by happenstance — has grounded me in the other two thirds. 

***

For the moment, though, let’s forget about the past — we’ll return to it soon enough, I promise — and do a bit of time traveling. We won’t go far: It’s the 50th anniversary of the Bowman Breakfast, a special celebration for both Kent State and Kent. The year is 2013.

We’re gathering on a spring morning at a place that has already become familiar to many of us. It’s the Kent State University Hotel and Conference Center in downtown Kent at Erie and DePeyster streets, on the site where the Record-Courier office used to be located. We’re having the breakfast in the Lefton Room.

Across the street is the new Haymaker Block, where those of us who enjoy shopping have found some new places to spend money. Nearby are a block of offices and the townhomes of some of the new urban pioneers who have become homesteaders of sorts in the downtown area. The new Portage County Courthouse is just around the corner.

Some of us have walked to town from the Kent State campus. It’s a beautiful morning. The Esplanade is lined with trees that are budding and the spring flowers are in bloom. It’s still a novelty to be able to cross the S.R. 59 bypass without taking your life in your hands, but we’re getting used to that. Those of us who drove are parked across the street from the conference center at the transit facility that PARTA uses along with the bus lines that enable us to get to Akron and Cleveland without having to battle traffic.

DePeyster Street has been repaved. You wouldn’t recognize Erie Street. 

The old Kent Hotel is still around the corner. Well, you can’t have everything …

***

Does it sound like I’m dreaming? Maybe — OK, it’s the Lefton Ballroom — but, at this point in the history of our community, the vision I have outlined is one that I believe will come to pass within a few short years. And you ought to believe that, too. 

And it is no less far-fetched than the vision of Kent that came to pass 100 years ago because of other community leaders who believed in their hometown, had dreams of making it a better place to be and pulled together to make those dreams happen. And they started with a lot less than what we have to work with now.

Picture Kent at the turn of the 20th century. Except for a small stretch in the downtown area, there wasn’t a paved road in town. The streets were a year-round mess; mudholes in the spring when the snow thawed, even worse in the summer when it rained. The downtown business district was a modest one — Ravenna, the county seat, put Kent to shame in this area, much to its embarrassment. The biggest industry in town, the Erie Railroad, provided decent jobs but it was dirty and noisy. The electric service was wretched. There was no natural gas, or a sewage system for that matter. Many homes still had outhouses.

As 1910 dawned, Kent was still reeling from the loss of its second-largest employer, Seneca Chain Co., which had burned to the ground two weeks before Christmas, and it had taken a court ruling to resolve a dispute between two rival City Councils, each claiming to be the legitimate, elected government of the village. You can bet Ravenna had a good laugh at that, too.

In short, hardly a promising prospect for development. Despite that, when there was news from Columbus that indicated the state was planning to charter two normal schools — teachers’ training institutions — there were people in Kent who thought this village with two bickering city governments, a network of muddy roads and no sewage system might be an ideal site for one of those schools.

Imagine the nerve … the brashness … the chutzpah — the sheer audacity — of those civic dreamers 100 years ago.

Thank goodness for their audacity. Because, without it, we wouldn’t be here. Sometimes the only way to achieve is to dare to dare, even when the odds seem to be against you, even when others scoff or are quick to say “it can’t be done.” 

Charles Dickens wrote, “Nothing ever happened on this globe, for good, at which some people did not have their fill of laughter at the outset.” I’m sure that there were some in 1910 who laughed at the organizers of the Kent Board of Trade who, not content with finding a way to save Seneca Chain Co. — which they did — turned their sights on getting a college to come to Kent. 

In fact, the first documented newspaper reference to the proposed normal school is a negative one, predictably published in the Ravenna Republican, which sniped — in December 1909 — “Kent seems to be in the race for securing one of the normal schools which are not yet provided for by the legislature.

Imagine the audacity of those dreamers in Kent. I’ll bet if the Republican had had a Sound Off column, it would have been filled with similar comments. “Why bother going after something you don’t stand a prayer of getting?” “Don’t people in Kent have better ways to spend their time?” “How does Kent expect to bring a college to town when it can’t even fix the roads?”

Let’s hear it for audacity. Modest dreams may make it easier to sleep but it’s the restless among us who make things happen. Discontent can be a powerful motivator.

This is a plea for audacity. 

***

We owe our existence — as the Kent State University community, as the city of Kent, as the members of the Kent Area Chamber of Commerce, as those of us who are proud to be “rooted” in Kent  — to some people who “dared to dare” 100 years ago, who believed in Kent and believed that it would be a great location for a college. Who believed — most importantly — that Kent was “good enough,” something that many of us seem to lose sight of when we are quick to apologize for our community’s perceived shortcomings.

We can thank audacious people such as David Ladd Rockwell, who a few short years earlier was the youngest mayor in the nation; Martin L. Davey, another young man who was struggling to make a business out of the tree service agency his father had founded; and W.W. Reed, another dynamic young civic leader, who had literally risked his life to save the records of Seneca Chain as it burned; we can thank them for spearheading the formation of the Kent Board of Trade, initially to keep Seneca Chain in town, and later to serve as a strong voice for the future of Kent. They — and the other businessmen who joined them — are the founders of the Kent Area Chamber of Commerce. 

I’m sure they were well aware of what Kent lacked. More importantly, though, they focused their attention — and the community’s — on what Kent had to offer. 

The Board of Trade was only a few weeks old when John Paxton, one of my predecessor editors at the Kent Courier, wrote, “If Kent wants a state normal school, there’s no use being bashful about it. Let’s go after it.

And that’s exactly what the Kent Board of Trade, the Kent Courier and a lot of other folks who had faith in the future of their community did at a time when it might have been easier to focus on “making do” with what Kent already had.

More cautious types might have worried about the odds — and thought twice about rolling the dice for a shot at the normal school. Instead, the Board of Trade worried about winning the game.

***

This is a plea for audacity. For being able to say “Yes, we can” in 2010 as the people of Kent did in 1910. For seeing beyond the challenge a situation presents and focusing on the promise of what could be.

When the state of Ohio said it needed a suitable location for the normal school, William Stewart Kent came forward with an offer of his farm. When the Board of Trade needed to raise $13,000 to purchase land to augment his gift, the people of Kent responded to the Board of Trade’s call for pledges to cover the cost. When the state said it needed a guarantee that prospective teachers would have adequate training sites, local school districts were enlisted to see that would happen. When the state demanded that the main road in front of the new school be paved, the town said it would pave East Main Street. (OK, that didn’t happen until two years AFTER the school opened, but their heart was in the right place.)

It took an audacious leader to take over a college that only existed on paper and literally build it from the ground up, and John McGilvrey — another young man, he was 34 when he became Kent’s first president — was perfect for the job. He managed to operate a college without a single building … sending instructors to teach classes at sites throughout Northeastern Ohio … and welcomed the first students to classes in Kent in 1913 when the plaster on the walls of the classrooms literally wasn’t even dry. John McGilvrey was able to envision a state university when others might have dwelled on the limitations of what was largely a teachers’ school for young women.

The people of Kent were proud of the role they played in bringing a college to town, proud of doing their part when President McGilvrey sounded a call for rooms for students because there wasn’t nearly enough space to house them on campus. The campus and the community grew up together — a fact that those who today seem more interested in fostering division between the two seem to ignore. 

When Kent set its sights on gaining a liberal arts college in the late 1920s, a very important first step toward attaining status as a university, W.W. Reed and the Kent Chamber of Commerce rallied support for it. When there was talk — serious talk — of closing Kent State and turning it into an insane asylum during the Depression, the same community leaders led the effort to fight it. And they took pride, along with Martin L. Davey, by then governor, in seeing Kent attain  university status in 1935.

They all had the audacity to believe in Kent, to believe in Kent State — to dare to dare — when it might have been easier to “face reality” and opt for a more modest course. 

***

We can take pride in the legacy of audacious leaders such as George Bowman, who turned a teachers’ college into a state university by welcoming a flood of World War II veterans to Kent when more timid educators might have been overwhelmed by them or bemoaned the lack of facilities to accommodate them. We can take pride, too, in the Kent families who opened their homes and provided “A Bed for a Vet” when the university was unable to house them. 

We can take pride in the audacity of Glenn Olds, who took the helm after Kent State’s darkest hour in 1970 and worked as a healer … or his successor, Brage Golding, who confronted similar challenges seven years later and brought order to a campus in need of it. It took the audacity of a Shannon Rodgers to dream of making Kent a world-class center for the world of fashion, of transforming a treasure trove of artifacts into a museum, even if that meant literally talking Brage Golding out of his office at Rockwell Hall to do it.

Let’s hear it for audacity: for the audacity of a president such as Lester Lefton who moves forward on a School of Public Health,  plans for a major transformation of this campus and reaches out boldly to the city of Kent — facing the future with confidence rather than trepidation; for the audacity of a civic leader such as Ron Burbick, who laid his own money on the line and made “something happen” in downtown Kent after years of listening to others talk about making something happen; let’s hear for the audacity of small businesses such as McKay Bricker Gallery and the merchants of Acorn Alley who dared to open their doors during the worst recession in recent history — and worked hard to succeed. 

After years of having to respond to people asking, “ ‘What happened to Kent?’ isn’t it wonderful to hear them saying, ‘What’s happening in Kent?’”

Let’s hear it for the audacity of those who refuse to be held hostage to the negativity of the chorus of naysayers whose predictable potshots at this campus and this community haven’t been able to stop progress in its tracks. What’s happening at Kent State and in Kent today — this incredible transformation that we are starting to witness and will be able to see unfold in the years to come — is proof of what happens when petty differences are set aside, when people realize they can accomplish much more by cooperating than by complaining — and, yes, it’s also proof of the power of positive thinking. 

You can tread water for quite awhile. You’ll keep your head above water, but you won’t move an inch that way. And eventually your legs will give out. Thank God we’ve stopped being content with treading water.

***

This is, indeed, a plea for audacity 100 years after the audacity of men such as W.W. Reed and John McGilvrey.

For the audacity to stop apologizing for our shortcomings … for the audacity to dare to focus less on what we can’t do and to focus more on how we can to make things happen. For the audacity to recover our pride in Kent and this university. 

For the audacity to welcome the students on this campus as our neighbors and — if we are lucky — our future fellow townspeople. For the audacity to be able to make young people who come to Kent for an education realize that they have found a home. We might be able to help stop the brain drain in Ohio if we learned to smile a bit more and be a bit more tolerant, or at least remember that we all were 18- and 19-year-olds once and probably weren’t perfectly behaved, either.

For the audacity to be proud of Kent. It’s a great place to be.

This is a plea for the audacity to realize that Kent and Kent State are a lot more than “the place where ‘they’ shot the students.” That it’s a place where young people from all over the world come to receive a top-notch education in everything from aeronautics and fashion and business to journalism and nursing. It’s a place that realizes that diversity is a blessing, not a curse, and that the vibrant spirit of youth enriches a community.

As the 40th anniversary of the events of May 4, 1970 approaches, this is a plea for the audacity to accept the fact that history occurred on this campus and in this community, just as it did more recently in Columbine and Oklahoma City, at the World Trade Center and the Pentagon. And, while no sane person would invite tragedy to occur, we need to realize that we do not celebrate tragedy when we respectfully acknowledge it. The poet Wallace Stevens wrote, “The wound kills that does not bleed.” We have bled enough for the past 40 years; it is time to heal.

***

One hundred years ago, this location was farmland. It might well have stayed that way if it wasn’t for the dreamers of 1910 who had a vision of a greater Kent and received support from the people of the community who embraced their dreams. What it has become, though, undoubtedly is beyond the comprehension of even the most visionary men of that time. 

I believe that the challenges and the promise of 2010 are no less exciting than those that W.W. Reed, the Kent Board of Trade and John McGilvrey embraced 100 years ago. 

One hundred years from now, I’m sure Kent will be much different than any of us can imagine. None of us will be around to see that, of course, but I’m betting Kent State University will be.

Instead, I’ll be looking forward to joining many of you three years from now as we listen to another speaker celebrating the 50th anniversary of the Bowman Breakfast — in the Lefton Room at the new hotel and conference center. We’ll plan on a walk on The Esplanade, too.