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The Sausage Shoppe's Featured ArticlesProclamation from the City of ClevelandMagazines & Books2008, 2007, 2006, 2005, 2004, 2003, 2002, 1999, 1998 Newspaper Articles, Radio & Television2008, 2007, 2006, 2005, 2004, 2003, 2002, 2001, 2000, 1999, 1998, 1997, 1996, 1995, 1994, 1993, 1992, 1991, 1990, 1988, 1987, 1982, 1981, 1980, 1979, 1978 Citations2008, 2006, 1996, 1995, 1994, 1991, 1990 Magazines & Books February - Meat & Poultry, "Sausage drivers, Taking a glimpse at the consumer and flavor trends behind today's offerings", by Larry Aylward, pp. 40-46 August - Cleveland Magazine, "Lights, Camera, Eat!", by Laura Taxel, pp. 14-16 October - Cleveland Magazine, "Best of Cleveland, German Brats", p. 118 August - Gourmet: The Magazine of Good Living, "Going To The Dogs", by Michael Ruhlman, p. 38 March 29 - Crain's Cleveland Business on the web, Cooking up a comeback, Scott Suttell Feb. - Meat & Poultry, "Sticking It Out", by Larry Aylward, p. 22 Nov. - Bedtime Stories for Entrepreneurs: Inspiring Stories from Clevelanders Who Found Success, "How D'ya Market a Sausage?" pp. 80-83 June - Northern Ohio Live, WomenSource, "Grocers & Convenience Stores - Retail, Heinle, Carol - Owner, The Sausage Shoppe", p. 75 Oct. - Cleveland Magazine, Best of Food, "Taste Test: Kielbasa", p. 96 Nov. - Cleveland Magazine, Global Markets - "Our ultimate guide to more than 90 ethnic grocers and goodies, Europe (West)", by Marina Takahashi, pp 95-96 April - Angie's List, Northeast Ohio, "Discover the taste of old-world flavors at The Sausage Shoppe", by Carla Rothacker, pp. 20-21 Ethnic Eats New 2003 Edition, "The Sausage Shoppe", by Laura Taxel
Feb - Meat Business Magazine, Business of Survival Cleveland Ethnic Eats, 2nd edition, by Laura Taxel, "The Sausage Shoppe", p. 184 Dec. - Cleveland Magazine, "Best Of The City, Kielbasa - The Sausage Shoppe" Newspaper Articles, Radio and Television June - WDOK-FM/102.1 Radio advertisements - Ad #1 | Ad #2 June 11 - Akron Beacon Journal, "Akron residents pack Sausage Shoppe", by Lisa A. Abraham, p. D2. June 2 - The Plain Dealer, Notebook, "Honors," p. E2. May 21 - Akron Beacon Journal, "Links to the past", by Lisa A. Abraham, p. D1. May 8 - Brooklyn Sun Journal, "MEATY AWARD," by Carolyn Steigman, p. B4. May 5 - Crain's Cleveland Business, "Milestone", by Scott Suttell, p. 26 May 13 - Brunswick Sun Times, "Whit and Whimsy," HONORS, by Sam Boyer, p. B1 March 31 - The Gazette, "Hot dogs make me feel good", by Dan Coughlin, p. C1 March 17 - The Plain Dealer, Notebook, "Milestones," p. E2. March 13 - Brooklyn Sun Journal, "Savory Sausage," by Carolyn Steigman, p. A6. March 13 - Brunswick Sun Times, "Whit and Whimsy," by Sam Boyer March 12 - The Plain Dealer, "Local Flavor, Sausage or bacon?," by Debbi Snook, p. F4 March 12 - Akron Beacon Journal, "Happy Anniversary", by Lisa A. Abraham, p. D2. March 2 - BBC News, Jamie Coomarasamy and Jon Donnison, Correspondents, 1600 GMT Dec. 26 - The Plain Dealer, Taste section, "Experts give tips on re-creating real German meals", by Debbi Snook, p. F1 October 25 - Brooklyn Sun Journal, Brooklyn Business Review, "One taste and The Sausage Shoppe is a favorite", p. 4 August 27 - The Travel Channel, "Anthony Bourdain: No Reservations", Cleveland episode, 10:00 p.m. ET August 23 - Brooklyn Sun Journal, "Sausage Shoppe wins 2nd", p. B4. August 22 - The Plain Dealer, "Traveling foodie Bourdain brings TV show to town", by Debbi Snook, p. F1 August 15 - Akron Beacon Journal, "Make a reservation", by Lisa A. Abraham, p. D2. July 5 - Brooklyn Sun Journal, "Sausage Shoppe fare getting better with age", by Melissa Martin, p. C3. May - COSE Update, Member News, "The Sausage Shoppe", p. 24 May 3 - Brunswick Sun Times, "Sausage can improve with age", by Melissa Martin, p. A1. April 18 - The Plain Dealer, "Top of the chops", by Debbi Snook, p. F4. April 11 - Akron Beacon Journal, Food Notes, "Heinle Ham Awards", by Lisa A. Abraham, p. D2. April 11 - Brooklyn Sun Journal, "Linking success to sausage", by Pat Salemi April 5 - Brunswick Sun Times, Whit and Whimsy, "Bringing Home The Bacon", by Sam Boyer, p. B1 April 5 - Brooklyn Sun Journal, "Sausage Honors", by Carolyn Steigman, p. C3. April - Old Brooklyn News, The Town Crier, p. 5 February 8 - Brunswick Sun Times, Whit and Whimsy, "Celebrity", by Sam Boyer, p. B1 February 8 - Brooklyn Sun Journal, Carolyn Steigman, "Travel show host reserved time for Sausage Shoppe", p. B4 January 26 - The Plain Dealer, "Celeb chef digs Cleveland's culture . . . really", by Sarah Crump, p. E1 January 20 - The Plain Dealer, Sarah Crump August 31 - Brunswick Sun Times, Whit and Whimsy, "HONORED", by Sam Boyer, p. A4 August 24 - Brooklyn Sun Journal, by Carolyn Steigman April 20 - Brooklyn Sun Journal, "MEATY AWARD", by Carolyn Steigman, p. A5 April 20 - Brooklyn Sun Journal, "SNAPSHOT", Norm and Carol Heinle, by Ken Pendergast, p. B1 April 13 - Brunswick Sun Times, "Whit and Whimsy" - "HONORS", by Sam Boyer April 3 - WMJI-FM/105.7, Lanigan and Malone, "The COSE Spotlight" March 8 - The Plain Dealer, "Preserving a Culinary Craft: High-profile chefs lead a return to home curing", by Laura Taxel, p. F1 Preserving a culinary craft
High-profile chefs lead a return to home curing
Wednesday, March 08, 2006
Laura Taxel
Special to The Plain Dealer What do beef jerky, smoked ham hocks, fresh kielbasa, summer sausage and salami have in common? All are preserved meats. They're made using time-tested methods that kept human beings well-fed long before getting food and keeping it from spoiling were easy, thanks to cars and refrigerators. Nowadays, such products are commercially produced. That stuff bears little resemblance to what was once prepared in small batches from the finest, freshest ingredients by home cooks and local butchers. Such products were something wonderful, and travelers to Europe still can enjoy the results of a culinary craft as it has been practiced for centuries. But in America, it was a dying art. Until now. Around the country, artisan-cured meats are becoming trendy among chefs, says author Michael Ruhlman. Many are starting to explore these techniques in their own restaurant kitchens. "Michael Symon is doing it here at Lolita, Paul Kahann in Chicago at Blackbird, and, of course, New York's Mario Batali and all his chefs have started to cure their own meats," says Ruhlman. "Batali's father, Armandino, is making salumi [Italian for cured meats] in Seattle, and Paul Bertolli has started Fra Mani Handcrafted Salumi. He's producing 50,000 pounds a month." Ruhlman says food enthusiasts quickly pick up what the professionals do. Feeding the growing interest (and maybe to some degree creating it) is Ruhlman's new in-depth primer for this classic way of cooking, "Charcuterie: The Craft of Salting, Smoking, and Curing" (W.W. Norton, $35) co-written with Michigan chef and restaurateur Brian Polcyn. Dominic Cerino keeps a copy of the book on his desk. In partnership with his brother Carmen, he owns and operates Carrie Cerino's Ristorante, the North Royalton destination started by their grandmother in 1962. There isn't much Dominic, who trained at the Culinary Institute in Hyde Park, N.Y., doesn't know when it comes to marinara and meatballs, but that's not enough anymore. "To re-create the true flavors of the incredible food I grew up eating, I realized that I needed to use ingredients of the same quality," he says. "Back then, almost everything people ate was made from scratch. It came from the garden and the barnyard, not a factory. In Umbria, where my grandmother was from, everyone raised their own chickens and hogs." Even when they became city dwellers, immigrants maintained many of their Old World ways, Dominic says. "When I was a kid, there were always hams and sausages hanging up somewhere in my great-grandparents' Euclid home." Warming to a slower style He was already buying eggs from a North Olmsted farm, organic free-range chickens and beautifully marbled Berkshire pork from Heritage Foods USA, a company that sells only heirloom breeds raised sustainably on small family farms. Deciding to go the next step, he's learning the art of the cure. Dominic says it's an expression of his allegiance to Slow Food, an international educational movement dedicated to environmental stewardship, artisan food production and the protection and promotion of agricultural and culinary traditions. It's also deeply personal, a way to reconnect with his family's heritage. "Returning to what made my grandmother's recipes so special completes a circle for me," he says. He's ready to serve restaurant customers his own versions of prosciutto and pancetta. In the meantime, he's getting the extraordinary products produced by Armandino Batali. Batali's boutique operation hardly can keep up with demand. He sells wholesale to about 40 restaurants. Lines of retail customers typically extend out the door of Salumi, his small shop and dining room in Seattle's Pioneer Square. His meats are also available online, on a limited basis, at www.salumicuredmeats.com. Starting with the finest pork available, much of it from local sources, his highly regarded products - including finocchiona (a fennel-streaked Tuscan-style salami), soppressata (a garlicky, often spicy-hot salami) and culatello (sometimes described as "heart of prosciutto") - are launching what his son Mario has described as an Italian Renaissance. A retired engineer, Armandino, who also shares Slow Food's ideals, designed a high-tech facility and proprietary processes to meet stringent American health laws and USDA requirements that also reproduce the natural environmental conditions that define old-fashioned meat curing. "I see an opportunity to carry on an important tradition that has not changed for hundreds of years and simultaneously to move forward, developing new flavors - like our lamb prosciutto - rooted in historical recipes," says the senior Batali. Ask Cleveland's highly regarded chef Michael Symon why he invests effort, time and money to make rabbit sausage, lomo ( a type of ham) and foie gras. He replies, "because I'm crazy." Further discussion reveals a kitchen philosophy that redefines the phrase "cooking from scratch." "My goal is to avoid using anything that's made by somebody else," Symon says. "I take the word 'in-house' very seriously. If I can do it myself, I won't buy it." Symon has a small, tempera- ture- and humidity-controlled curing room at Lolita, his restaurant in Cleveland's Tremont neighborhood. At Lola, scheduled to open in downtown Cleveland on East Fourth Street this spring, there will be a larger curing room, as well as a smoking facility. Once a month, Symon and his cooks grind, salt, dry and hang. In doing so, they elevate pork parts, duck legs and veal tongues into astonishingly delicious things to eat. "It's a labor of love for us, something we're passionate about," he says. "The process generates a real respect for the food and a deep sense of connection to where it comes from and how it is made. These are the real secret ingredients. When this goes into a dish, you can taste it. And it tastes good." A fading industry is reborn Butcher shops where bratwurst, wieners and knackwurst were stuffed into casings in the back room were once plentiful all over Cleveland. Most have disappeared, and of those that re main, only a handful still make what they sell (see related story, at left). One is the Sausage Shoppe in Old Brooklyn. Norm Heinle and his wife Carol have been in charge since 1962, when they took over the business from Hans Kirchberger. "We still use the recipes he brought with him from Ger many and have added a few of our own to meet consumer re quests for leaner and spicier products," Norm says. Their sausage, bologna and liver pate contain no additives, fillers or chemicals with unpronounceable names. There's no water added to the bacon or ham. The pork is Ohio-raised, and the distinctive smoky taste is achieved the old-fashioned way - in a smoker that Norm and his helpers keep stoked with hickory chips. Wednesday and Thursday are production days. In a room as clean as a surgical suite, Norm is preserving more than meat: He's also safeguarding an endangered culinary specialty. "There aren't too many of us left," Norm says." Brad and Niki Miller represent the next generation of curing craftsmanship. In January 2005, the young couple bought R. Kaczur Meats in Bedford. The shop was a local landmark, and people came from across the state to get the Hungarian-style dry-cured hams, kolbasz and garlic szalonna (bacon). Robert Kaczur, who ran the butcher shop started by his father and uncle, had died suddenly. His widow was going to liquidate the business. The Millers couldn't let that happen. "Robert was a friend since childhood, and I grew up eating this kind of food," Brad says. "I didn't want to see all this just disappear." Unfortunately few recipes were written down, so Brad and Niki, both with professional culinary degrees, are working hard to re-create them. "We're decoding his notes, drawing on our own memories, getting help from our customers and using a trial-and-error approach until we get it right," Brad says. "We're determined to keep this tradition alive." Laura Taxel is a free-lance writer and author of "Cleveland Ethnic Eats: The Guide to Authentic Ethnic Restaurants & Markets in Northeast Ohio" (Gray & Co.).
Dec. 8 - Brunswick Sun Times, Whit and Whimsy - "GREAT STORIES", by 'Sam Boyer' p. B1 Nov. - Germania, Your Retail Locations Send Their Best Wishes for the Holiday Season of 2005!, p. 8 Sept. 1 - Brunswick Sun Times, Whit and Whimsy - "NATIONAL HONOR", by 'Sam Boyer' p. C1 June 5 - Erie Times-News, "Taste of Germany short drive away", Frying pan, by Fran Fry Jr., p. 5E May 18 - FOX 8 Best of the City Sausage April 12 - FOX 8 Opening Day Tailgate Party with Kenny Crumpton, WJW-TV/Channel 8, 6:00 am - 9:00 am Sept. 18 - Sun Newspapers, Northwest, Living "It's an Old-fashioned place", by Tom Corrigan, p. 5 July 3 - Brunswick Sun Times, Whit and Whimsy - "Award", by 'Sam Boyer' p. C1 July - Old Brooklyn News, The Town Crier, "Carol Heinle receives NAWBO Volunteer of the Year Award", p. 5 April - Angie's List, Northeast Ohio, Discover the taste of old-world flavors at The Sausage Shoppe, by Carla Rothacker, pp. 20-21. March - Old Brooklyn News, The Town Crier, "The Sausage Shoppe celebrates 65 years", p. 5 June 28 - The Plain Dealer, Friday! Magazine Dining, "Better brats at a bargain", Joe Crea p. 33 July 31 - The Plain Dealer, "Hot dogs that sizzle", Joe Crea. April 5 - Brunswick Sun Times, Whit and Whimsy - "The Food Was Ready", 'Sam Boyer' p. C2 June - Old Brooklyn News, "The Sausage Shoppe: Serving fresh dogs for over six decades", by Lisa Casini p. 7 Oct. - The Market Cultivator, OHIO PROUD Partner Pedestal, p. 3 The Sausage Shoppe Nov. 10 - Agri Country on ABN with host Dale Minyo, WVPX-TV/Channel 23 April 5th - The Plain Dealer - "Firehouse five are put to the test with 'extreme' bratwurst for TV show" April - Old Brooklyn News, front page photo of BratFest by George Shuba June - Ohio Magazine - "Making the Best of the Wurst" by Jenny Pavlasek, p. 104 June 28 - The Plain Dealer, "'Extreme Cuisine' comes to town", by Iris Broudy, p. F4 June 22 - Brooklyn Sun Journal, "Sausage Shoppe airs on cable TV", p. C3 June 29, 8:00 p.m. ET (first showing) - The Food Network, "Extreme Cuisine" produced by Andrew Goldberg July 6 - Brunswick Sun Times, Whit and Whimsy - "Unusual bratwurst makes debut on the food channel", 'Sam Boyer" p. C2 Aug. - The Market Cultivator, OHIO PROUD Partner Pedestal, p. 4 The Sausage Shoppe Aug. 31 - Brooklyn Sun Journal, "Sausage Shoppe wins cured meat awards", p.B4 Sept. - Old Brooklyn News, photo by George Shuba, back cover Winter - OHIO GROCER, "The Sausage Shoppe Wins award", p. 34 Jan. - Old Brooklyn News, News Notes, "Congrats to Sausage Shoppe", p. 3 Jan. - AAMPlifier (American Association of Meat Processors) Newsletter, by Anne Tantum Jan. - The Market Cultivator, OHIO PROUD Newsletter Jan. - Update NAWBO of Cleveland, Members In The News April - Old Brooklyn News - "Thanks To You", p. 11 April - Germania, "Sausage Shoppe on the Cover", p. 2 April, May, June - OAMP Meat Maker News, "Look Who Is Featured in Meat" April 12 - FOX 8 Opening Day Tailgate Party with Dan Coughlin 6:30 am - 9:00 am May 28 - WMJI-FM/105.7, Lanigan and Malone, Carol on air June 17 - Brunswick Sun Times, "Whit and Whimsy", DIRECTOR, 'Sam' Boyer, p. C2 June 20, 21, 25 - WKYC-TV/Channel 3, Del's Folks, Del Donahoo June 24 - Brunswick Sun Times, "Whit and Whimsy", LOOK FOR IT, 'Sam' Boyer, p. C2 Business February 1999 Aug. - Old Brooklyn News, "Old Brooklyn Women Honored", p. 3 Dec. 2 - Brooklyn Sun Journal, "Neighborhood shop sends meat treats all over world", Tom Corrigan, p. 1 Feb. 26 - Brunswick Sun Times whit and whimsy 1,500,000 POUNDS, "Sam" Boyer March 3 - WOIO-TV/Channel 19 / WUAB-TV/Channel 43, Chris Reymann, videographer March - COSE Update, "Welcome to the Internet", Mary Mihaly pp. 14-15 March - Ethnic Eats, "The Sausage Shoppe", p. 184, Laura Taxel Sept. 24 - Brooklyn Sun Journal, letters to the editor, "Police presence cuts vandalism" Oct. 1 - Brunswick Sun Times "Whit and Whimsy", HONOREE, ‘Sam’ Boyer C1 Oct. - Old Brooklyn News, News Notes, "A Special Thanks", p. 2 Nov. 25 - WMJI-FM/105.7 Lanigan & Malone, Carol on air with Best of City Kielbasa Dec. 3 - Brunswick Sun Times "Whit and Whimsy", BEST OF THE CITY, ‘Sam’ Boyer C2 Jan 5 - Sunday The Plain Dealer, "The Sausage Kings" by Debbi Snook Feb - Old Brooklyn News, News Notes Feb 20 - Brooklyn Sun Journal, letters to the editor, "Owners thank police for action" April 2 - The Plain Dealer, Food, Table Talk, "Sausage Shoppe perfect in pork" June - Update NAWBO of Cleveland, "June is Ohio Proud Month" June 19 - Brunswick Sun Times "Whit and Whimsy" "TAKING CARE OF BUSINESS", "Sam" Boyer June 26 - Brunswick Sun Times "Whit and Whimsy" LIVE, ‘Sam’ Boyer June 30 - WJW-TV/Channel 8 "Around Town with Loree Vick" (All Star brats) July - Cleveland STYLE, "NORTHEAST OHIO'S BEST FOOD SHOPS, BEST SAUSAGE and SURPRISES IN STORE", Barbara Bratel Collier Oct - Old Brooklyn News, Photo by George Shuba of Proclamation presentation Oct 9 - WJW-TV/Channel 8 Cleveland Indians American League Championship wager with Baltimore Orioles on WTTG FOX station in Washington D.C. Oct 13 - WJW-TV/Channel 8 promo at Hofbra Haus for Octoberfest on Oct. 18 Feb. - Meat Marketing and Technology, "The Absolute Wurst", by Larry Aylward March 7 - Brunswick Sun Times COVER FAMILY, by "Sam" Boyer March 11 - Cleveland Nursing Weekly, "RN’s 'Sausage Shoppe' Really Brings Home the Bacon", by Kim Profant March 20 - WKYC-TV/Channel 3 Today In Cleveland, Del Donahoo March 31 - Sunday The Plain Dealer, Food by Laura Yee, The Right Stuff April - Germania, GABA Member Among Nation’s Best April - Old Brooklyn News, News Notes, "Sausage Shoppe among nation’s best" April 11 - Brooklyn Sun Journal, "Linking success to sausage", by Pat Salemi May 16 - The Plain Dealer, Northeast Ohio, "Making a case for pork and pineapple", by William F. Miller July 18 - WJW-TV/Channel 8 Around Town with Loree Vick (Bicentennial Brats) August - Small Business News, "‘Link’ to the past", by Michael von Glahn, p 71 Sept - northern ohio LIVE, "Sandwich Spread", by Parker Bosley p. 72 Nov. - Cleveland Magazine Inside Business Nov. 20 - WKYC-TV/Channel 3 "Today In Cleveland", Del Donahoo Thanksgiving turkey pâté March 23 - Brooklyn Sun Journal, "What's New-Ski", by Mary Beth Wisniski April - Old Brooklyn News April 4 - The Wall Street Journal, front page, by Clare Ansberry April 5 - WJW-TV/Channel 8, 6 p.m. news, Robin Swobda April 11 - WKYC-TV/Channel 3 Today In Cleveland, Del Donahoo April 19 - The Plain Dealer, "Scene and Heard", by Mary Strassmeyer 'Mary, Mary' April 13 - The Brunswick Sun Times, "Community Life", by 'Sam' Boyer May 1 - AAMPlifier (American Association of Meat Processors) Newsletter, by Anne Tantum May - Avenues, "New/Noteworthy" May - Meat Business Magazine, "People, Places, Transitions" May - Old Brooklyn News, "News, Notes" May - WBOA Update (Women Business Owners Association) Newsletter June - COSE Update, "Member Profile", by Carolyn Rose June 7 - Medina Gazette, Business A7, Paul S. Workman Aug. 10 - Brooklyn Sun Journal, "Community Life" Sept. 1 - WKYC-TV/Channel 3 Today In Cleveland, Del Donahoo Nov. 17 - WJW-TV/Channel 8 Wake Up One Tank Trip, Neil Zurcher Nov. 23 - WKYC-TV/Channel 3 Today In Cleveland, Del Donahoo Thanksgiving Day turkey pâté Dec. 4 - Meat Marketing and Technology, Norm interviewed by Larry Aylward March 29 - COSE Update "Awards & Accomplishments" April - Old Brooklyn News, Marcia Pressman April 1 - WKYC-TV/Channel 3 Today In Cleveland, Del Donahoo April 7 - The Brunswick Sun Times "Whit & Whimsy", by 'Sam' Boyer April 29 - The Plain Dealer, "Scene and Heard", by Mary Strassmeyer 'Mary, Mary' April 29 - Cleveland Voice, Bryan Paul May - Germania, "Further Congratulations", by Johanna Roth May 5 - Brooklyn Sun Journal "What's New-Ski", by Mary Beth Wisniski June 6 - Crain's Cleveland Business, "Transition" Aug. 11 - Brooklyn Sun Journal, "Community Life" Sept. 6 - The Plain Dealer, John Chalfant Sept. 15 - Brooklyn Sun Journal "What's New-Ski", by Mary Beth Wisniski Sept. 21 - The Plain Dealer Food, by Toni Tipton Martin Oct. 5 - The Plain Dealer Food Oct. 6 - Brooklyn Sun Journal "What's New-Ski", by Mary Beth Wisniski Dec. 13 - WKYC-TV/Channel 3 Today In Cleveland, Del Donahoo Dec. 22 - Brooklyn Sun Journal, "What's New-Ski", by Mary Beth Wisniski Dec. 29 - Brooklyn Sun Journal, "What's New-Ski", by Mary Beth Wisniski Jan. - Meat Processing Feb. 18 - Brooklyn Sun Journal Corenotes, Rich Coreno Feb. 18 - The Brunswick Sun Times "Whit & Whimsy", 'Sam' Boyer April - Old Brooklyn News "News Notes" April 7 - WKYC-TV/Channel 3 Today In Cleveland, Del Donahoo April 22 - The Brunswick Sun Times "Whit & Whimsy", 'Sam' Boyer May - Northern Ohio Live Gourmet Guide, M. Ruhlman July - COSE Update Awards & Accomplishments Oct. 20 - Cleveland Plain Dealer Food Section, Kristen Eddy Jan. - Brooklyn Sun Journal, Rich Coreno Feb. 26 - Meat Processing, Dan Murphy April - Germania, reprint from Meat Processing April 15 - WKYC-TV/Channel 3 Today In Cleveland, Del Donahoo June 18 - WMMS-FM/100.7 Buzzard Morning Zoo, Jeff & Flash Aug. 28 - WMMS-FM/100.7 Buzzard Morning Zoo, Jeff & Flash Dec. 10 - WKYC-TV/Channel 3 Today In Cleveland, Del Donahoo April - Meat Business Magazine, Louise King May - Cleveland Magazine, "The Best of Cleveland" June 20 - Brooklyn Sun Journal, Rich Coreno Aug. - Old Brooklyn News, Mary Lou Budziak Aug. 28 - WKYC-TV/Channel 3 "Today In Cleveland", Del Donahoo Sept. 2 - Crain's Cleveland Business p. 2, Barbara Mooney Sept. 5 - WMMS-FM/100.7 Buzzard Morning Zoo, Jeff & Flash Dec. 6 - WMMS-FM/100.7 Buzzard Morning Zoo, Jeff & Flash Sept. - Cleveland Plain Dealer Food Section, Toni Tipton Dec. 26 - The Brunswick Sun Times "Whit & Whimsy", 'Sam' Boyer April - Beacon Journal Food Tidbits, Jane Snow April - Old Brooklyn News April 4 - The Plain Dealer Food April 5 - Brooklyn Sun Journal May - Germania May 3 - Brooklyn Sun Journal, Rodney Bengston Nov. 22 - The Plain Dealer, Mary Strassmeyer Dec. - Old Brooklyn News March 10 - Brooklyn Sun Journal, Steve Sefchik March 30 - The Plain Dealer, Jane Moulton Sept. 25 WKYC-TV/Channel 3 Del's Folks Cleveland Press Neil Zurcher July 23 - West Side Sun PM Magazine Sept. 2 - The Plain Dealer Magazine Almanac, Mary Hirschfeld Feb. - Cleveland Press, Jeanette M. Carney February - Certificate of Merit, Brooklyn Town Planner Community Calendar, 2007 Favorite Sponsor Award April 1 - Ohio Association of Meat Processors' Honorary Lifetime Membership to Norm Heinle March 23 - OAMP Award of Recognition to Norm Heinle OAMP President 1994-1995 Norm Heinle Certificate of Merit, OAMP (Ohio Association of Meat Processors) Oct. 17 - Proclamation City of Cleveland, Mayor Michael R. White The Ohio House of Representatives District #13 120th General Assembly - Representative Barbara Pringle Padua High School Jan. 26 - Ohio Association of Meat Processors March 16 - Certificate of Recognition, Ohio Association of Meat Processors July 3 - Ohio Pork Producers Council Dec. 9 - Governor George Voinovich The Ohio House of Representatives District #11 118th General Assembly - Representative Barbara Pringle Western Reserve Girl Scout Council Dec. 21 - The Golden Cleaver Club, AAMP (American Association of Meat Processors) |
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