Treat Yourself to a Touch of Simplicity

Truly inventive are Simply Betsy’s felted soaps; organic, vegan soap that is worked into pieces of locally produced felt to create a soft, exfoliating texture, which will leave customers with a reusable scrub pad as the soap is used. Gates’ beauty bars are packed full of essential oils and dried botanicals from nearby farms. Full rose buds, cuts of loofah, as well as shea and cocoa butters make their way into elegantly crafted bars, ingredients visibly trapped inside. 

Gates realized the power of working together early on, taking it a step further by joining the Neighborhood Connections program to collaborate with other entrepreneurs in the vicinity. There, she met Rasheed Mitcham of Mo Bite Products, a fellow classmate. Rasheed was also trying to figure out how to get a leg up selling vegan products. The pair have vended at countless outdoor markets, including Gather in Glenville, through the years.

Read More
Rachel Hunt
Hot Sauce Legacy: 52 years of Family-Owned BBQ

Initially, Barbara had her concerns. Little did she know at the time that Hot Sauce Williams would become a nationally recognized restaurant serving pork ribs, polish boys and crispy fried chicken slathered in a tangy famous sauce, for over half a century. The Williams family currently operates three locations on Superior, Lee Rd, and Carnegie. 


Their sauce is equally as full of personality as their vibrant purple and blue painted Carnegie location. The sauce is a vinegar and tomato base that includes onion powder, garlic powder, and sherry wine powder that has been tweaked to perfection over the years. The result is sweet, tangy, and a little bit spicy. People near and far commonly crave their sauce, placing orders through the mail. 

Read More
Jacqueline Bon
Fawaky Burst Adds a Splash of Color to the Eastside

Metaphorically speaking, Fawaky Burst is an island amidst a strip of fast food eateries that have gone without a healthy alternative—until now. Offering wholesome, fresh food options like wraps, salads, and crepes to the community isn’t the only way that Edwards gives back. “I believe in the power of giving; helping people who cannot help themselves,” he says. 

“The food truck increases my mobility so that I can get to different places at different times,” he explains. Leftover produce from their truck is taken to men and women’s shelters in the area. They also work with the Harvard and Miles Community Centers to put on events. With one stop of his truck, Edwards can magically turn a food desert into a lush and tropical paradise with affordable products. 

Read More
Rachel Hunt
The Great Northern Migration of Ingredients

For the brunch menu, Williams went back to her roots as well as her fiancé’s, to create a dish and sides that are Southern and part Creole (Beyoncé isn’t the only one with hot sauce in her bag). “My dad is from Alabama and my mom is from Tennessee,” she says. “I don’t know if I want to be pegged as just Southern cooking, but I can cook it all.” 

Williams, a quick learner, gave herself a crash course in NOLA’s recipes, where her fiancé was born and raised, to make him happy. “He misses home and the food from home from time to time, so I decided to start doing it myself.” Williams is truly a people pleaser and her currency just happens to be in hungry folk’s bellies. 

The result is fried chicken with red beans and rice for patrons of Gather in Glenville’s brunch club. Williams begins with farm-raised chicken, which she seasons and pan-fries to a golden crisp. Red kidney beans and New Orleans spicy Andouille sausage, smoked turkey and Cajun seasoning coalesce, topped with long grain jasmine white rice and cut scallions. 

Read More
Rachel Hunt
When Things Seem Scrambled, Look on the Sunny-Side

by Michael Marefka

Pope defines his products by their simplicity, taking historical recipes and infusing them with a modern twist. His mint maple syrup, used for specialty drinks like mint juleps, is a personal family heirloom. Honoring the past is more than just nostalgia, however. Pope believes in the way things used to be made.

"Why do you need all of the extra things?" asks Pope. "Why would you put gluten into a hot sauce? The further back in time you go, the more simplistic the food was."

Read More
Michael Marefka