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Northeast Ohio has a history of making things. Today, along with liquid crystals and polymers, it's salsa and artisan cheese. A hot new food scene is simmering among local growers, chefs, producers, educators and epicures, and from now on, every Friday, WKSU's Vivian Goodman will sample new offerings in "Quick Bites".

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Cleveland's mustard war rages on
Bertman's Original Ball Park Mustard and Authentic Stadium Mustard both want to be on your hot dog

It’s hot dog season, time for the perennial question:  Will it be Bertman’s Ball Park Mustard on your frankfurter, or Authentic Stadium Mustard?  As WKSU’s Vivian Goodman reports in today’s Quick Bite, the two Cleveland companies have been in fierce competition for decades.
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Mustard made in Cleveland inspired by Montana
A Montana Girl and a Willowick guy are in business making mustard

Not every information technology specialist makes mustard, but two in Willowick do it with relish, and sell it with passion.  WKSU’s Vivian Goodman slathers some on today’s Quick Bite.
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From the Quick Bites larder: healthy food for body and soul
Chef Robin Blair adapts traditional recipes for today's health-conscious soul food fans

Editor's note:This story aired originally on May 9, 2014
Soul food has evolved since its origins in slavery, and today on Quick Bites, WKSU’s Vivian Goodman reports it can be healthy as well as tasty.
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Akron's getting its fizz on with old and new craft sodas
Norka is back in the beverage aisle along with a new locally brewed root beer

What’s new in the carbonated soft drink business is what’s old.

Vintage sodas are coming back. Also, new craft sodas made in old-fashioned ways are gaining ground.  In today’s Quick Bite, WKSU’s Vivian Goodman takes us down the beverage aisle.
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How a Cleveland soft drink maker puts a little fizz in Midtown
Old City Soda makes nine pop flavors in what used to be an abandoned warehouse

Cleveland’s long been a mecca for craft beer, but now a different carbonated drink is bubbling up in Midtown.  WKSU’s Vivian Goodman has the story of a new craft soda company in today’s Quick Bite.
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How a self-taught Cleveland chef uses food science in his kitchen laboratory
Steve Schimoler of Crop Bistro and Crop Kitchen develops new products while growing his restaurant business

New restaurants set to open this summer in Cleveland’s Flats will be the latest ventures of a self-taught chef and food scientist. WKSU’s Vivian Goodman looks into his kitchen, test lab  and unusual business model in today’s Quick Bite.
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Back to Greenhouse Tavern with Cleveland's James Beard Award nominees
From the Quick Bites larder: the lunch Chef Jonathon Sawyer served food writer Michael Ruhlman

Tonight, at the James Beard Awards in New York City, Cleveland Heights-based food writer Michael Ruhlman is a finalist for the book award.  Next week at a Beard Awards dinner in Chicago, Cleveland’s Jonathon Sawyer is a finalist for best chef in the Great Lakes.  It’s a good time, we thought, to raid the larder for one of the first stories in our weekly series, Quick Bites.   It was 3 years ago on a cold February day in downtown Cleveland, when WKSU’s Vivian Goodman found the writer, Ruhlman, enjoying Chef Sawyer’s cooking at the Greenhouse Tavern.  
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A nostalgic return to fresh-baked aromas from a Lakewood corner bakery
Artisan ethnic specialties from the Quick Bites larder

Nostalgia for the days when the aroma of fresh-baked ethnic breads emanated from corner bakeries is the basis of a family business in Lakewood.  In this story from the Quick Bite’s larder, WKSU's Vivian Goodman returns to the corner of Detroit and Clifton where Ginius and Sabina Macys bake ethnic specialties for a diverse clientele.
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Western Reserve School of Cooking expands to Cleveland
The Hudson institution once known as the Zona Spray Cooking School has a second location

A little cooking school in Hudson established on its quaint town square more than four decades ago now has a gleaming ultra-modern kitchen near downtown Cleveland.  It was the Zona Spray Cooking School when it opened in 1971, but now it’s the Western Reserve School of Cooking. And since 2008, Catherine and Carl St. John have owned it.  Since late fall, Catherine’s also been teaching at a bigger, second location near Cleveland State University.  That’s where WKSU’s Vivian Goodman caught up with the busy chef for today’s Quick Bite.  
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Creating an occasion in South Euclid with seafood and chocolate
Chocolate is what's for dinner for a veteran caterer with a passion for dessert

Northeast Ohio has almost 200 caterers producing everything from elegant galas to backyard barbecues. Most work out of restaurant kitchens and banquet centers, but one cooks in the back of an artisan bakery. WKSU’s Vivian Goodman takes us into his kitchen in today’s Quick Bite.
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Kombucha: a sweet business brewed with fermented tea
Two Northeast Ohio food producers are making money with a health drink that goes back a few millennia

In a food culture where everything old is new again, interest in fermented food and drink has bubbled up. We meet a couple of Northeast Ohio entrepreneurs cashing in on the trend in today’s Quick Bite. WKSU’s Vivian Goodman reports they’re creating new interest in a beverage that goes back thousands of years.
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Ohio homesteaders and sustainability advocates feel good about kefir
It's one of the world's oldest fermented milk drinks and it's self-perpetuating

One of the world’s oldest elixirs is back in vogue.  Kefir is a beverage made from fermented milk. Its health benefits remain largely unproven. But fans claim that drinking it makes them feel good. Besides, it’s a local, sustainable, food source that can be made at home. In today’s Quick Bite, WKSU’s Vivian Goodman delves into the drink.
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Local dishes inspired by local paintings at the Cleveland Museum of Art
The museum's new prix fixe menu highlights locally grown food and draws attention to the Cleveland Galleries

A multi-sensory experience is now offered at the Cleveland Museum of Art. To go along with locally originated art, the museum's restaurant is serving dishes inspired by it, made with locally grown ingredients. WKSU’s Vivian Goodman has a look and a taste in today’s Quick Bite.
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Cleveland culinary entrepreneurs book a stay in the hotel world
Scott Kuhn and Chris Hodgson have opened Sanctuary: the Restaurant and Wine Bar in Beachwood's Double Tree Hotel

Two Clevelanders who own a smorgasbord of eateries have opened yet another. In today’s Quick Bite WKSU’s Vivian Goodman reports this restaurant is a unique challenge for the partners because of its location.
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Food safety scientist calls for unity in the fight for a better food system
Doug Gurian-Sherman of the Center for Food Safety says foodies and farmers need to get on the same page

Diverse groups make up the food revolution.  Activists in urban food deserts, suburbanites shopping at farmers' markets, and proponents of sustainable agriculture are all working to improve the food system.  But are they working together?  In today's Quick Bite, WKSU's Vivian Goodman reports that a leading environmental scientist says it's time for stakeholders to unite.
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The Big Easy comes to Tremont for Mardi Gras
A Louisianan is stirring up the gumbo and jambalaya

You can celebrate Mardi Gras in Northeast Ohio in many ways, but food is a big part of the fun. Whether it’s the Shrove Tuesday pancake dinner at a local church or a hurricane at your neighborhood tavern, this last blast before Lent is a time for pure indulgence. And no one knows the food and drink of Mardi Gras better than a chef born on the bayou. In today’s Quick Bite, WKSU’s Vivian Goodman takes us into his Cleveland kitchen.
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