Confessions of an Entrepreneur!
June’s Confessions features some of Staunton’s finest start-up businesses, including:
Queen City Consignments
Augusta Arts and the Unreal City
The Short Box Comics Shop
Check it out on Facebook!
Staunton Creative Community Fund welcomes new Executive Director and new grant
New talent and a $95,000 grant-funded partnership with the Staunton Economic Development Authority launch the new fiscal year, building the entrepreneurial economy within the Staunton community
Following a two-month search process, the Staunton Creative Community Fund, Inc. (SCCF) is pleased to welcome Christina Cain to Staunton, who will begin as SCCF’s new Executive Director effective May 21st, 2012. Following on the heels of that announcement, SCCF also signed a contract with the Staunton Economic Development Authority to implement a $95,000 grant from the U.S. Department of Agriculture to launch a new local entrepreneurship development program.
“We received a truly amazing pool of applicants for the Executive Director position,” says Bill Frazier, a member of SCCF’s Board of Directors. “Christina, however, feels like a remarkable fit for SCCF, bringing both highly applicable experience and a vibrant energy that will continue to ignite our local entrepreneurial economy.”
Most recently the Director for the Center for Asset Building at New Visions, New Ventures in Richmond, Ms. Cain has made a career of counseling small business start-ups, matching entrepreneurs with financial resources (both loans and grants) to start small businesses, and inspiring first-time business owners to feel confident in their beginning ventures. One of her clients recently won this year’s U.S. Small Business Administration’s “Young Entrepreneur Award of the Year” in Virginia.
Says Ms. Cain of her move to Staunton, “I am so excited to be joining the Staunton Creative Community Fund team. The organization is a model within the state for creative and innovative entrepreneurial development, and the opportunity to build on that foundation is one I could not pass up.”
Building on that foundation will be a theme of the coming year, as SCCF enters into a partnership with the Staunton Economic Development Authority to implement a $95,000 U.S. Department of Agriculture grant to launch a new entrepreneurship development program. Focused on early-stage entrepreneurs, the program will identify and cultivate individuals and residents with an interest in small business or nonprofit development, helping them move their ideas into implementation.
“At the Staunton Creative Community Fund, no idea is too small or too out-of-the-box for our consideration,” says Bill Frazier. “As an organization, we believe that the talent and the resources we need to build a more vibrant local economy are already here. We simply work with entrepreneurs to help them, along with our surrounding community, grow into their full potential.”
Echoing her fellow Board members’ sentiments, Kathleen Stinehart, owner of Cranberry’s Grocery and Eatery in downtown Staunton, says: “This is great news! I’m looking forward to working with Christina. With her background and enthusiasm, she’s the perfect director to lead SCCF into its next phase: making Staunton a veritable magnet for entrepreneurs.”
Delicious Recipes for Greens from the Little Grill Collective
Annie Cantrell of the Little Grill Collective makes Nettle and Arugula Pesto
Nettle Pesto
1 cup nettles
1 cup arugula
6 cloves garlic minced
1 cup walnuts dry roasted
3/4 cup shredded Parmesan cheese
2 tsp salt
1 cup olive oil
1 tbsp lemon juice
Blend ingredients in a blender or
food processor.
Pesto is a generic term for anything
that is made by pounding. The traditional
version is from Genoa contains
basil, pine nuts, parmesean,
olive oil and garlic. The word Pesto
comes from latin roots meaning to
pound or crush. Hence the traditional
tools to make pesto, a mortar and
pestle. Our pesto uses non tradional
ingredients that make a pesto that
is nutrient dense as well as seasonal.
Gingered Kale and Tofu
[adapted from Simply in Season]
1/2 cup soy sauce
1/2 cup miso broth
1/4 cup rice vinegar
3 tbsp. Brown sugar
Simmer in a pot together
Cube 1 lb. firm tofu
pour marinade over tofu in a baking
dish and let set for 10 minutes.
Drain remaining marinade and reserve.
Drizzle 2 tbsp of oil over tofu and
broil for 4 minutes, turn tofu and
broil for another 4 minutes until
golden brown.
{While doing this}
Saute in oil
6 cups of chopped kale
3 tbsp. Minced fresh ginger
Once wilted add
1/4 cup lime juice
1/4 cup cilantro
Red pepper flakes
Toss saute with cooked tofu and reserved
marinade.
Serve over rice or rice noodles with
toasted peanuts.
Italian Chard Salad
1 bunch of swiss card
4 tbsp olive oil
Juice of 1 lemon
1 garlic clove minced
1 tbsp basil dried
1 teaspoon salt
Black pepper
1/3 cup roasted walnuts
1/3 cup chopped dates
Roll chard leaves together tightly.
Chop into thin strips. Place in a
large bowl. Mix oil, lemon, garlic,
basil, salt and pepper in a
separate bowl. Pour over greens
and massage the dressing in with
your hands. Let it marinate. Add
toasted walnuts and dates. Add
parmesan if desired. Tastes better
and better as it sits.
Odd Thursday Loves Local Food…with the Little Grill Collective!
Odd Thursday is Back…with an appetite for ALL THINGS GREENS!
Join us THIS THURSDAY, April 19, at George Bowers Grocery (219 West Beverley Street) in Staunton at 6pm for a cooking demonstration by worker/owners from the Little Grill Collective in Harrisonburg, VA. Our chefs will be focusing on ALL THINGS GREENS…how to prepare this season’s kale, collards, and chard in scrumptious and nutritious ways!
Once we’ve whetted your appetite, we’ll pick your brains as we start an informal discussion about how to make nutritious, locally produced foods more readily available to everyone in the Staunton community.
Odd Thursdays, held on the third Thursday of each month, is where odd minds, young ideas, and inspired energy can always be found — this month, April 19, will be the third of a three-part series of Odd Thursdays events highlighting local foods.
In the true spirit of Odd Thursdays, these events are free, casual, fun and open to all those odd and inspired!
Make connections, share ideas, and feel free to stick around and continue the conversation in the parlor at George Bowers Grocery, where one can procure all sorts of delectable foods and beverages!
Learn more about the Little Grill Collective…and find our event on Facebook!
Come learn, celebrate, and share your passion for nutritious, delicious, local foods and offer your thoughts on how to help the local food economy thrive in Staunton and the surrounding Valley!
For more information contact the Staunton Creative Community Fund at 540.213.0333 or at joelle@stauntonfund.com.
Odd Thursdays Loves Local Food – with Chef Mike Lund!
Odd Thursdays is back…with an appetite!
Join us THIS THURSDAY, March 15, at George Bowers Grocery at 219 West Beverley Street in Staunton at 6pm for a cooking demonstration by Chef Mike Lund using local foods to prepare a delicious, nutritious, and easy meal. Once we’ve whetted your appetite, we’ll pick your brains as we start an informal discussion about how to make locally produced foods more readily available to everyone in the Staunton community.
Odd Thursdays, held on the third Thursday of each month, is where odd minds, young ideas, and inspired energy can always be found: this month, March 15, will be the second of a three-part series of Odd Thursdays events highlighting local foods.
In the true spirit of Odd Thursdays, these events are free, casual, fun and open to all those odd and inspired!
Make connections, share ideas, and feel free to stick around and continue the conversation in the parlor at George Bowers Grocery, where one can procure all sorts of delectable foods and beverages!
Come learn, celebrate, and share your passion for nutritious, delicious, local foods and offer your thoughts on how to help the local food economy thrive in Staunton!
Check out our event on Facebook!
Contact the Staunton Creative Community Fund (www.stauntonfund.com) at 540.213.0333 orjoelle@stauntonfund.com for more information.
Three Guys with Notes Fundraiser – 7pm 3/6 at the Mockingbird
Come by the Mockingbird Roots Music Hall on Tuesday, March 6 at 7pm to support the Three Guys with Notes innovative music outreach program!
Odd Thursdays was sooo delicious…Here are Chef Laurie’s recipes!
Pecan Crusted Chicken with Sweet Potatoes and Asparagus
1/2 cup pecans
1 cup of multi-grain cereal flakes (Heritage Brand is preferred)
½ cup Dijon mustard
2 skinless chicken breast halves
½ lb fresh asparagus, trimmed
1 medium sweet potato
Salt and pepper
1. Preheat oven to 450°
2. Line a cookie sheet with parchment paper.
3. In the bowl of a small food processor, add the multi-grain flakes and pecans.
4. Pulse until chopped fine.
5. Lay a piece of parchment on a flat surface.
6. Sprinkle chopped cereal mixture on top of parchment
7. Lay chicken on parchment paper.
8. Coat each piece of chicken with Dijon mustard and dredge in seasoned cereal mixture.
9. Place coated chicken breasts on parchment paper lined cookie sheet
10. Lay asparagus next to the chicken breasts.
11. Slice sweet potato into thin circles and lay next to asparagus.
12. lightly spray Chicken, potatoes and asparagus with olive oil and sprinkle with salt and pepper
13. Place cookie sheet in the oven.
13. Bake for 13 minutes until chicken feels firm to the touch.
Serves 2
*Chef Laurie tip: If you don’t have a mini chopper you can put the cereal and the pecans in a zip top bag and crush with a rolling pin
Vegetable Tagliatelli
1 lb Fresh Fettuccini pasta
1 large carrot
1 large parsnip
1 medium size zucchini squash
1 medium yellow summer squash
2 eggs
½ cup grated parmesan cheese
salt and pepper
2 cloves minced garlic ( optional)
1. Bring a large pot of water to a boil.
2. In a large bowl add the eggs and mix well, set aside.
3. Using a vegetable peeler, shave the vegetables one at a time into long strips.
4. Add fresh pasta to boiling water and cook for 3 minutes.
5. Add shaved vegetable to fettuccini and cook for another minute.
6. Scoop vegetables and pasta from the water and add to the eggs in the bowl. Toss well.
7. Add parmesan cheese, salt and pepper.
Serves 4
Italian Chicken Sausage Pasta
1 lb Italian sausage
Olive oil spritzer
1 large red bell pepper, sliced
1 large onion sliced
1 pint grape or cherry tomatoes, sliced in half
1 cup whole wheat penne pasta
1 cup water or stock
1 teaspoon dried Italian seasoning
Pinch of salt and pepper
1. Heat a large sauce pan until hot but not smoking.
2. Spray pan with 1 teaspoon of olive oil.
3. Add sausage to pan.
4. Break up sausage with a wooden spoon.
5. Saute until lightly browned.
6. Add the peppers and onions, tomatoes, water, pasta and seasoning.
7. Stir to combine.
8. Bring mixture to a boil.
9. Cover pot with lid and turn heat to low.
10. Set timer for 12 minutes.
Serves 4
* Chef Laurie Tip: You may add some diced mozzarella cheese or fresh basil to this dish just before serving.
Odd Thursdays Loves Local Food!
Odd Thursdays is back…with an appetite!
Join us THIS THURSDAY, February 16, at the old Stonewall Jackson School at 219 West Beverley Street in Staunton at 6pm for a cooking demonstration by Chef Laurie Erickson using local foods to prepare a delicious, nutritious, and easy meal. Once we’ve whetted your appetite, we’ll pick your brains as we start an informal discussion about how to make locally produced foods more readily available to everyone in the Staunton community.
Odd Thursdays, held on the third Thursday of each month, is where odd minds, young ideas, and inspired energy can always be found…this month on February 16, we will be starting a three-part series of Odd Thursdays events highlighting local foods.
In the true spirit of Odd Thursdays, these events are free, casual, fun and open to all those odd and inspired!
Make connections, share ideas, and feel free to stick around and continue the conversation across the hall at George Bowers Grocery, where one can procure all sorts of delectable foods and beverages! Chef Laurie, featured on the Travel Channel and PBS’s On The Menu. and in magazines such as Family Circle and The Boston Globe, will also have her cookbooks available for purchase and signing at the event.
Come learn, celebrate, and share your passion for nutritious, delicious, local foods and offer your thoughts on how to help the local food economy thrive in Staunton!
Check out our event on Facebook!
Contact the Staunton Creative Community Fund (www.stauntonfund.com) at 540.213.0333 or joelle@stauntonfund.com for more information.
New Economy Resources
Thanks to everyone who came out and took part in our Conversations about the New Economy workshop Thursday evening, December 15th. We are excited that so many great discussions occurred during and after the event!
Now it is time to keep those conversations, collaborations, and innovations going…to help build the new economy. Below are some links that were mentioned during the workshop or provide great resources. These sites, and others like them, offer powerful tools for building the new, sustainable, human-scale economy…
Rethinking Business: Home Grown Style
Friendly City Food Co-op: www.friendlycity.coop
Moving Forward: The Choice for Public Transportation
Virginia Regional Transit: http://vatransit.org/
Public Transportation: www.publictransportation.org (includes fuel & carbon savings calculators!)
RAIL Solution: http://www.railsolution.org/
American Public Transportation Association: www.apta.com
Bringing It Home: Household Economy Meets the New Economy
Nu-Beginning Farm: http://www.nubeginningfarm.com/
New Community Project: http://ncpharrisonburg.wordpress.com/
Investing Locally: Reclaiming Our Local Economy
Hour Exchange Portland (Maine): www.hourexchangeportland.org
MI Alliance of Time Banks: http://www.mitimebanks.org/
TimeBanks: http://timebanks.org/
Time Banks USA Yahoo! Forum: http://groups.yahoo.com/group/TimeBanking/
Staunton Barter & Trade Association: https://www.facebook.com/pages/Staunton-Barter-Trade/186465991438190
Kickstarter: www.kickstarter.com
The Fairfield Center: www.fairfieldcenter.org
If you would like to contact any of the presenters, please e-mail or call the Staunton Creative Community Fund at 540-213-0333 or joelle@stauntonfund.com!
We look forward to continuing the conversation…