After failures and losses, vertical farm operations expand on growing trend
Charles Osgood
Milan Kluko, the CEO at Artesian Farm, founded the first vertical farm in Michigan in 2011 in a former factory that had been shuttered for years.
CRAIN S MICHIGAN BUSINESS: THE FOOD ECONOMY
The business of getting food on our plates, and the paths it takes to get there, have been disrupted by COVID-19 in ways that require flexibility and adaptation at all levels of the industry. This month’s Crain’s Michigan Business examines how that is playing out in food transportation, restaurant business models and even in food waste.
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DBusiness Magazine
Plum Market Expands to Ohio, Will Enter Texas, California, and Washington, D.C.
Farmington Hills-based Plum Market has opened the doors of a Plum Market Kitchen located in Cleveland. The 12,000-square-foot urban market concept features natural, organic, and locally sourced food, beverages, and wellness items.
Plum Market is expanding to Ohio through a new location in Cleveland. // Photo courtesy of Plum Market
Farmington Hills-based Plum Market has opened the doors of a Plum Market Kitchen located in Cleveland. The 12,000-square-foot urban market concept features natural, organic, and locally sourced food, beverages, and wellness items.
The location, which is in the University Circle neighborhood near Case Western Reserve University, was opened in partnership with California’s Bon Appétit Management Co., a restaurant company operating cafés in 33 states for corporations, universities, and museums.
Posted By Douglas Trattner on Thu, Mar 11, 2021 at 9:41 AM click to enlarge Bon Appétit Management Company Plum Market Kitchen is a joint venture of Plum Market, Case Western Reserve University and Bon Appétit Management Co. Plum Market Kitchen (11473 Euclid Ave., 216-340-7586) is now open. The Detroit-based “urban market concept” is known for all-natural groceries, apothecary and wellness items. The 12,000-square-foot grocery opened in the space formerly occupied by Constantino’s Market, which closed in spring of 2020. The venture is the result of a partnership between Plum Market, Bon Appétit Management Company and Case Western Reserve University.
The story of Michigan-made Teffola, a vegan and low-gluten variety of granola, is one of adaptability.
The nutty, crunchy granola is preservative-free and made with oats, buckwheat, maple syrup, cinnamon, cranberries and nuts and seeds.
What makes Teffola granola different is that it also uses the ancient grain teff. This high-protein grass seed is primarily grown in Africa. If you are a gluten-free or low-gluten baker, or are familiar with Ethiopian cuisine, you ve probably heard of teff or teff flour. It s the main ingredient in the fermented flatbread injera.
The teff in Teffola, however, is grown in Michigan. Teffola founder Claire Smith s father has 2,300-acre farm which has been in the family for seven generations just south of Jackson where they ve primarily grown corn and soybeans. She said around 2013 prices of those two crops started to fall. Shortly after, her dad learned about teff from a friend who travels often to Africa.