News
News Home
Quick Bites
Exploradio
News Archive
News Channel
Special Features
NPR
nowplaying
On AirNewsClassical
Loading...
  
School Closings
WKSU Support
Funding for WKSU is made possible in part through support from the following businesses and organizations.

Greater Akron Chamber

Wayside Furniture


For more information on how your company or organization can support WKSU, download the WKSU Media Kit.

(WKSU Media Kit PDF icon )


Donate Your Vehicle to WKSU

Programs Schedule Make A Pledge Member BenefitsFAQ/HelpContact Us
Economy and Business




Fermented food company aims to preserve Cleveland's farm-to-table movement
A retired doctor and his daughter says they founded Wake Robin Fermented Foods to help consumers, farmers and the local economy
by WKSU's VIVIAN GOODMAN
This story is part of a special series.


Reporter
Vivian Goodman
 
Wake Robin Fermented Food's Pat Murray says one of the best things about their family business is getting to see his daughter Molly every day.
Courtesy of VIVIAN GOODMAN
Download (WKSU Only)
In The Region:

A father-daughter team in Cleveland has launched a business to preserve good food that grows nearby. 

They say they make fermented food because it’s healthy for consumers and helps local farmers. But they also hope to spur the local economy. 

WKSU’s Vivian Goodman tells the story in today’s Quick Bite.

LISTEN: A family that ferments together preserves together

Other options:
Windows Media / MP3 Download (4:33)


Wake Robin Fermented Foods operates in the centuries-old Hildebrandt Building not far from the West Side Market. 

It’s re-purposed factory space that’s become a hub for artists as well as food entrepreneurs like Pat Murray. 

He’s a newly retired physician who spent most of his working life caring for elderly and indigent patients at nearby Metro Health Medical Center.

For the last three years, instead of strokes and spinal cord injuries, he’s been dealing with fermented cucumbers, carrots, and cabbage.

“My partner in all this had this strong interest in fermented food.”  

Family business
Pat Murray’s business partner is his daughter Molly.  

“We seem to work well together. We’ve certainly learned a lot about each other.”  

She says they’re also learning how to make the best use of local, organic vegetables in their pickles and several kinds of sauerkraut. 

“One we call “Ruby Rueben,” which is kind of an Eastern European blend of vegetables and spices. It’s purple. It’s from the beets.” 

Wake Robin also makes the national dish of Korea, the spicy pickled cabbage known as kimchi. 

“It’s just really fun experimenting, says Molly. “Observation, and recording, and changing your techniques.”  

When we visited she was making a mushroom broth infusion. The mushrooms themselves will be composted.  

“We filter out the mushrooms and just add the broth to the kimchi.”  

Cold process
Finished kimchi in pint and quart jars chills in Wake Robin’s walk-in cooler and three refrigerators. 

Meanwhile tons of cabbage ferments in 37 bright blue barrels taking up most of the production space.  

“They’re 200 pounds each and the thing on the top is an airlock. As gas is produced in the fermentation process, it flows out, but no oxygen or any other air can flow in. So it basically keeps the environment inside anaerobic, which makes sure that molds and yeasts aren’t growing inside.”

The vegetables age in the barrels in a cold process that can take up to eight weeks.  

“The Japanese word for this type of food is ‘tsukemono,’ which means to alter without the use of heat.” 

Label warning
Labels on Wake Robin Fermented Foods safety seals say there’s live bacteria inside.  

“They may have continued to ferment and created gas in there, “says Molly. “That sometimes creates fizzing or bubbling when you open it. And so we wouldn’t want the customers to be afraid so we let them know that that’s to be expected.”   

Molly Murray is a former restaurant server and cook who learned about fermentation when she worked on an organic farm. 

She saw it then as a way to prevent waste and preserve the harvest. But now thinks fermented food is also good for what ailed her. 

“I was starting to have some digestive issues and learned about this as a way to address that.”  

Fermented food contains probiotics, microorganisms often called “friendly” or “good” bacteria.  


“There’s live healthy bacteria and helpful enzymes in our products, “ says Molly. “We don’t make any claims about what that will do for anyone, but it’s helped me.”   

Strong flavors
Wake Robin’s fermented products may be an acquired taste. The flavors are very strong.  

“They’re pretty acidic. Your mouth is going to notice that pretty immediately. They are salty. They are a condiment; they’re not a salad. So especially people who can’t have a lot of salt should be aware of that.”   

Molly’s doctor dad admits nutrition’s not his field of expertise, but he sees fermented food as a healthy choice in an urban environment.  

“It’s a way to consume vegetables that are locally created all-year round. And vegetables are good for us.”   

But his primary goal is creating jobs.

“An important component of people’s health is having work.” 

Growing slowly
The doctor learned that from his patients at Metro, Cleveland’s non-profit safety-net hospital.  

 “A lot of people who I cared for, that’s what they were missing in their life. I was just curious whether you could build a small local business and provide some work.”  

So far, only four people are working at Wake Robin, and they’re all part-time, but it’s a start. 

A greater challenge has been the region’s short growing season. The Murrays can’t always find what they prefer.  

“The sourcing has been more difficult in the last year and a half when we decided to really emphasize the local organic. It’s a little trickier.”  

It’s easier in spring, summer and fall.

“Almost all of our organic stuff comes from Amish farms.”  

The goal is local and organic
But on this winter day, cabbage comes from the Ohio Food Terminal on Woodland Avenue where big trucks from conventional and factory farms roll in daily.  

“We’re actually making kimchi today using conventional vegetables,” says Pat. 

The cucumbers in Wake Robin’s “Garlicky Dill Cucumber Chips” aren’t organic either, but they’re locally-grown, in a hydroponic greenhouse near Hopkins Airport.  

“Organic cucumbers are quite difficult to grow, especially in Ohio. There’s a very limited season. This is the way we get cucumbers year-round.”    

They wanted local, organic cauliflower recently and waited as long as they could for it, but eventually had to shop outside the region. 

Sourcing has been hard work.

“The cucumber guy says to me all the time, ‘If this were easy, Pat, everybody would do it.’”   

But Murray has something to prove.

“My main interest in this is whether you can have a business that’s genuinely locally based, not just in the manufacturing, but in the sourcing. The jury’s still a little bit out on that.”   

Taste test
Our verdict’s in, though, for the “Garlicky Dill Cucumber Chips." 

The tangy morsels swim in a briny liquid, but we found the closed fermentation process keeps them firm and crispy.  

Wake Robin’s Kickin’ Kimchi, on the other hand, is not for the meek of heart.  

The name Wake Robin is in tribute to Ohio’s official wildflower, which is  shown on the label.  

 “It’s also a tide of spring, “ says Molly, “which I think is a nice metaphor.”  

Wake Robin Fermented Foods are on the shelves of several grocery stores in the region, including Mustard Seed in Akron and Solon and Heinen’s in Cleveland.

(Click image for larger view.)

Listener Comments:

Hi! I'm a friend of Sandy and Jim's, here in Tehachapi. I'm also a nutritionist and a dedicated fermento. I have a question for you: Do you notice a difference in quality between the organic and conventionally grown finished products? I've read that conventional veggies are sometimes treated with antibacterial substances. Just wondering what your experience has been.

Thanks and wishing you much luck with this venture. It's so needed in our culture (pun intended).


Posted by: Jodi Friedlander (Tehachapi, CA) on February 1, 2016 9:02AM
Kudos! You are on the beginning of a tidal wave toward health promoting food. These small companies making local, naturally fermented food are popping up all over, in my own state, now in Ohio! Keep going! Your efforts are worth it!
This is the beginning of an amazing movement.
I trained at the institute for integrative nutrition


Posted by: Kyna (Live in ma, born in oh) on January 28, 2016 12:01PM
This is terrific! I make my own sauerkraut and consider it vital to good health. Well done, I wish you all success.


Posted by: Kris on January 23, 2016 8:01AM
Add Your Comment
Name:

Location:

E-mail: (not published, only used to contact you about your comment)


Comments:




 
Page Options

Print this page

E-Mail this page / Send mp3

Share on Facebook






Stories with Recent Comments

Pluto: The Browns split from Manziel is long overdue
Get Brock Osweiler from the Denver Broncos! He's fantastic and seems like a great person.

Democratic Senate hopeful P.G. Sittenfeld pushes for local gun control
That makes no sense at all... why not let cities determine driving codes as well? Maybe Cincy want's folks to drive on the left side of the road. What could go ...

Exploradio: Autism in the workplace
I would love to get more information re: Autism on The Town and other such programs in Northeast Ohio. Thanks!!

Human trafficking cases rise in Ohio
It is about time this is presented to proceed with a plan of prevention..to protect our youth.And very necessary to inform communities through school, churches ...

Ohio doctors get new guidelines for prescribing certain painkillers
I would gladly smoke pot to get off pain killers but its not legal.It would save the hassle of doctor visits for pill counts,pee tests,blood tests,driving to pi...

Ohio unemployment cuts are nearing a Statehouse vote
What about those that are laid off seasonally? My husband has been employed by the same company for 26 years and has been laid off (for the last 17) mid-Januar...

Ban on microbeads is a big step in fighting plastic pollution
What a bunch of liberal "so open minded their brains fell out" tree huggin yuppies. Professing to be wise they became fools.

Who's on -- and left off -- Ohio's medical marijuana task force?
Biggest joke everm these people are evil they know marijuana is harmless they rigged the polls last nov everypne kmows it

Dayton 'Black Lives Matter' protesters to appear in court today
Police to fast with the trigger finger and not the brain.A lot of police officers out here judge by color first instead of accessing the situation first. If a p...

Akron considers what it will take to ensure green and complete streets
Appreciate the work of this task force and the impact on policy and transparency.

Copyright © 2017 WKSU Public Radio, All Rights Reserved.

 
In Partnership With:

NPR PRI Kent State University

listen in windows media format listen in realplayer format Car Talk Hosts: Tom & Ray Magliozzi Fresh Air Host: Terry Gross A Service of Kent State University 89.7 WKSU | NPR.Classical.Other smart stuff. NPR Senior Correspondent: Noah Adams Living on Earth Host: Steve Curwood 89.7 WKSU | NPR.Classical.Other smart stuff. A Service of Kent State University