Innovation + Job News

Flying Bytes: Penn's power, Basecamp app, and vegan lunch

Flying Kite Media Tuesday, January 25, 2011

Flying Bytes is a weekly roundup of innovation news nuggets:

TGIVF: Miss Rachel's Lunch Pantry announces The Downtown Lunch Club, a new uber-healthy weekly lunch delivery service for Center City. Choose from three vegan options, pay just $10 via PayPal, order by Thursday, and get delivery to home or office on Friday. Coming soon: The Navy Yard Lunch Club.

Penn Players: The University of Pennsylvania plays a significant role in the growth of Philadelphia and the region, according to an upcoming report. This week's Penn Current newsletter highlights the statewide economic impact of Penn in 2010, Philadelphia's largest private employer, which "translates into $14.1 billion, and that number reflects a 46.5 percent increase since 2005," when the last report was issued.

Back to Basecamp: Basecamp Business has released the Business Calendar Network app for Android. Joining recent mobile app releases for iPhone and iPad, the Android app allows entrepreneurs to search for upcoming networking events by location and type, and lets users know if they can get their grub on.

Nutter for the Arts: Philadelphia Mayor Michael Nutter has long been a proud supporter of the city's art scene, with strong ties to the Mural Arts Program and Philly's music community. This week Nutter received the 2011 Public Leadership in the Arts Award, hosted by the U.S. Conference of Mayors (USCM) and Americans for the Arts. Mayor James Brainard of Carmel, Indiana and New Mexico Governor Bill Richardson also received the award.

Cultural Cash Flow: The Greater Philadelphia Cultural Alliance announced 40 winners of Project Stream seed grants, totaling more than $95,000. Local nonprofit arts groups and performers include Crossroads Music, Delaware County Community College and The Youth Orchestra of Bucks County. Recipients receive up to $3,000 each, and the initiative is funded by the Pennsylvania Council on the Arts' (PCA) Partners in the Arts program, with additional support from PECO.

Writer: Sue Spolan

Food for health and the soul: Alive Kitchen opens in Mt. Airy with organic, seasonal fare

Flying Kite Media Monday, January 10, 2011

Denise Straiges Warkov, founder of recently opened Mt. Airy food business Alive Kitchen, is a practicing homeopath and professionally trained chef in health supportive and allergy safe cuisine. Deciding to start her own culinary endeavor, which provides seasonal, local and organic prepared foods for weekly pick-up at its storefront kitchen or for delivery, was easier than most of the recipes she uses.

"I was making suggestions for my clients' diets, and at some point, they began asking me if I could make the food for them," says Straiges, who joined forces with Ane Ormaechea, owner and executive chef of the now shuttered South Street tapas restaurant Apamate. Ormaechea, who is of Spanish descent and raised in Venezuela, provides a continental flavor to Alive, which offers "the freshest possible local, organic and sustainable" ready-to-eat food. For example, this week's menu offerings include Tortilla Espanola, Winter Greens and Potato Soup with Cannellini Beans, and Braised Short Ribs.

Straiges explains that in prescribing a probiotic diet for her clients, the health of one's gut is key to healing a number of systemic problems. She cites the GAPS diet, which stands for Gut And Psychology Syndrome, a way of eating popularized by pediatrician Dr. Natasha Campbell-McBride. GAPS addresses food sensitivities and allergies, and the related illnesses that may follow, as well as damage done to the intestinal flora by overuse of antibiotics. Alive's menu always includes nutrient rich stocks and fermented foods.

Straiges, who lovingly recalls her Italian grandmother cooking classics in the family kitchen, says, "If we do what's right for ourselves, we're doing what's right for our families, and ultimately for the planet." Straiges says Alive Kitchen food tastes good, but more important, it feels good. "It's nutrient rich, yet delicious for everyone." She hopes to serve conscious but busy foodies who are looking for a little help in the kitchen. Straiges teaches cooking classes and workshops, does menu consulting for restaurants and corporations, and will offer cooking classes this spring.

Source: Denise Straiges Warkov, Alive Kitchen
Writer: Sue Spolan

Pure Fare marries online diet software with fast, casual dining in Rittenhouse

Flying Kite Tuesday, December 14, 2010

These days, most businesses fit into one of two categories--brick-and-mortar businesses and online cyber shops. And from the look of Pure Fare's 21st Street location, the Rittenhouse neighborhood is soon in for another sustainable cafe. But partners Kriti and Kunal Sehgal and have something far more innovative in mind.

With PureFare.com, the Pure Fare team hopes to help customers monitor their eating habits and keep track of local food. The My Fare program would allow customers who live and work in the neighborhood to use a swipe card, keeping track of meals at Pure Fare. PureFare.com then offers detailed nutritional information for all purchases. Customers can also enter food items from other places into this online food log, helping Pure Fare's health nut customers have a more intuitive view to encourage healthy eating.

"Our goal right now is to cater to the breakfast and lunch crowd," says Pure Fare co-managing partner Kunal Sehgal. "It is a place where you can come to get a sandwich or a cup of coffee but we also offer these other features."

The owners say they have plans to make the building more sustainable as well, using low-impact lighting and composting in the kitchen. But the web tools are what set them apart. Sehgal says they even held up the opening until early 2011 to make sure they got the website just right.

"We are working on the design of the space but also making sure that everything we do is supported by the website," says Sehgal. By very effortlessly tracking what you are eating, we can track your (body mass index), health metrics and we are able to engage the user in a way that has never been done by a fast-casual brand."

Source: Kunal Sehgal, Pure Fare
Writer: John Steele

LeverSense develops new way to test complex materials like milk, blood or urine

Flying Kite Tuesday, December 07, 2010

Leversense CEO Pete Nagy doesn't have a particular affinity for fluids like blood or urine. But after selling his fiber-optics business to a Fortune 100 company, Nagy was looking for his next project and found himself in the laboratories of Drexel University's Dr. Raj Mutharasan. Mutharasan was working on a testing technology that could remain sensitive in dirty, unprocessed materials. Nagy, a career tech entrepreneur, immediately saw the commercial applications and decided to seed fund Leversense, making blood and urine testing his mission.

"The sensitivity we have is pretty extraordinary," says Nagy. "Most products out on the market require a lot of steps, a lot of processes in order to get samples to testing. It is usually very expensive and requires you do it in a lab and not in a practical setting."

This week, the company announced a new Ben Franklin Technology Partners investment of $300,000 for continued development efforts, getting Leversense ready to approach a waiting market with its biosensor diagnostics. In the months spent testing the technology, Nagy has been telling everyone who will listen, drawing attention from markets he didn't expect. One market has been food testing. The average food sample is much more complex and much dirtier than the average human fluid sample so they are much harder to work with. Leversense maintains its sensitivity in milk, which Nagy hopes will give the product great potential in the food-testing market.

"One of the things that attracted me to the technology is how much commercial interest there was," says Nagy. "We have had people approach us about food testing and bio-processing, so we are pursuing those things now as well."

Source: Pete Nagy, Leversense
Writer: John Steele

XipWire texts you a drink to toast the holidays with new restaurant partnerships

Flying Kite Tuesday, December 07, 2010

In the early days of cell phones, text messages were for short, simple messages you had to deliver in an instant. Today, more people text than talk as the technology has become as ubiquitous as the phones themselves. And with a little help from Philadelphia mobile commerce company Xipwire, a text can send more than words, helping pay for meals, send gifts and even settle a restaurant check. This month, Xipwire will test these features at Old City's Zahav Restaurant and University City's Pod, changing the way you celebrate the holidays.

"All the restaurants know they have to stay ahead of the game and they just get it," says Xipwire co-founder Sibyl Lindsay. "It's so much more interactive than bringing a check to the table. When the server gets the text, they can see a profile pop up, it protects our Xipsters and our merchants, and the restaurants are really excited about it."

After premiering the technology last May at the Rittenhouse Row Spring Festival, Xipwire has been working to bring text-to-pay into restaurant locations. Xipwire creators hope new restaurant promotions will make the product more of a household name. Right now, new customers can try out the service in a restaurant setting by sending the following Twitter message "@xipwire can I have the @flyingkite XIPCODE for my free drink @StarrRestaurants Pod in University City." Creators hope this "gift" platform will change the way diners give and receive gift certificates around the holidays.

"This promotion highlights another thing that we are trying to do which is bring giftcards into the 21st century," says co-creator Sharif Alexandre. "I have giftcards in my desk right now that I haven't used because I never bring them with me. If Pod is charging me five dollars for a drink and I have a 25 dollar giftcard sitting in my account, it should know to take that first. And that is how Xipwire works."

Source: Sibyl Lindsay, Xipwire
Writer: John Steele

Harvest From the Hood: Greensgrow and Philadelphia Brewing Company team up to produce hometown ale

Flying Kite Tuesday, November 09, 2010

Philadelphia Brewing Company's newest "Select Series" brew Harvest From The Hood is known as a wet-hop ale. When hop flowers are harvested, they are traditionally dried so that they can be shipped to breweries across the country. But with wet-hop ale, you get the hops into the boiler within 24 hours of the harvest to get the maximum flavor. PBC is located in Kensington, where there isn't a hops plant for 3,000 miles, but these beer barons weren't going to let a little thing like that stop them.

Through a partnership with the urban agriculturalists Greensgrow Farms, PBC brewers grew the hops on urban farm space both in their own courtyard and on Greensgrow's farmland, creating the world's freshest wet-hop ale and bringing a new brewing style to the table this harvest season.

"When you think about how things were marketed years ago, everybody bought something from their neighborhood," says PBC sales rep Tony Madjor. "Even with beer, especially in the Northeast, all the breweries were very regional and, in some cases, just in their own neighborhood."

Harvest From The Hood is the first beer in the PBC Select Series, a group of high-concept brews PBC hopes to offer seasonally while it works on its next great "session" beer. On November 15, the company celebrates the release of Winter Wunder, a spiced ale containing plums, dates, cinnamon, allspice, clove, and a sprinkle of ginger. Mid-December will bring Shackamaximum, a chocolate imperial stout. And Kilty Pleasure, a Scottish ale, comes in January. These seasonal offerings will toy with local tastebuds, offering an endearing seasonal treat as well as sparking the creativity for PBC brewers.

"We are only approaching our third full year of brewing so we are looking at where the market is going but also looking at styles that we want to make," says Madjor. "We would like to keep this around though and have it come out every October.

Source: Tony Madjor, Philadelphia Brewing Company
Writer: John Steele

Penn State helps urban farmers harvest success in University City

Flying Kite Tuesday, November 02, 2010

From a few tomato plants in a rooftop garden to acre-sized community farms, profitable plants are sprouting up all over Philadelphia. With the end of the harvest season upon us, Penn State University comes to the Enterprise Center in West Philly this week, pulling farmers out of the fields and into the classroom in the name of good agribusiness.

With open-enrollment extension course "Income Opportunities in Agriculture," students will learn successful business practices for urban farmers interested in taking their crops to market. How do you set prices? How do you market yourself? Who can you partner with to become more profitable? Enlisting professors from PSU's College of Agriculture, many with corporate farming backgrounds, this course will make sure you always have a plentiful harvest.

"The people we are attracting are people following their passions and hopefully building it into something bigger," says Penn State extension director John Byrnes. "Philadelphia has some larger urban ag institutions--Greensgrow and the Weavers Way farm. These are places where people can hold down jobs and make a living. This is giving people the opportunity to learn about business and give them a shot at augmenting their income."

The course is part of a series of Penn State urban agriculture offerings delivered annually around the end of the market season. Penn State's agricultural extension program partners with local learning professionals to bring course offerings to people off campus as well. The College of Agriculture first presented "Exploring Your Small Farm Dream" for beginning farmers looking for an idea. "Income Opportunities in Agriculture" starts Tuesday, Nov. 9 from 6-8 pm at the Enterprise Center. Registration is $20 and can be taken care of here.

Source: John Byrnes, Penn State University
Writer: John Steele

First Flavor receives early-stage investment for Peel 'n Taste food marketing product

Flying Kite Tuesday, October 12, 2010

After seeing the film Willy Wonka and the Chocolate Factory, millions dreamed of a day when everlasting gobstoppers would hit candy store shelves, oompa loompas could manage household errands and edible wallpaper would make the snozberries taste like snozberries. Only one true Wonka-esque innovator made it happen.

Entrepreneur Adnan Aziz dreamed of a marker that could draw edible taste strips onto paper, like the wallpaper in one of his favorite movies. With a little seed capital from Penn's Wharton Investment Management Fund and guidance from business partner and current CEO Jay Minkoff, Aziz founded First Flavor, a Bala Cynwyd-based food marketing company specializing in dissolving taste-test strips that allow consumers to taste new beverage and product flavors before they buy. It's a concept that has added a new dimension to the way companies market new brands.

"It's all about empowering the consumer," says Minkoff. "Before you bought your car, you took it for a test drive, before you buy a suit you try it on. It's funny that you walk down the aisle of the supermarket with all these new products and flavors and rarely given the opportunity to try them before buying."

Recently, First Flavor received early-stage financing from Ben Franklin Technology Partners in the amount of $100,000. When Aziz first introduced First Flavor, he thought of the greeting card industry. With a birthday card, he thought, why not offer a piece of cake. With new financing, increased brand presence and a partnership with American Greetings, First Flavor brings Tasties, a new line of flavorful greeting cards, to market this fall.

"Consumer products use us as a promotional marketing vehicle to launch new products and in 2009 and the first half of 2010, most national companies were not launching products," says Minkoff. "This should create more recurring revenue for us."

Source: Jay Minkoff, First Flavor
Writer: John Steele

Northwest Farm Fest celebrates urban farming with country flavor

Flying Kite Tuesday, October 05, 2010

Farmers across Central Pennsylvania will be celebrating another plentiful harvest season this fall, but thanks to Weavers Way and the Awbury Arboretum, there will also be plenty of celebrating to do in the city. The Weavers Way Community Farm, a Northwest Philadelphia urban farm tended by high school students and used to make local products by community members, is honoring another successful year. The Weavers Way farm celebrates this Saturday from 11am-3pm at Awbury Arboretum with the second annual Northwest FarmFest, a country festival for Philadelphia's city farmers.

"This farm is making sustainable agriculture a part of this urban community," says farm committee member Josh Brooks. "This is a time to gain acknowledgment for the farm, spread awareness and just celebrate that it's there. And have fun."

As the Weavers Way urban farm offers students and community members all the benefits of local agriculture--fresh produce, low prices, local cultivation--the Chestnut Hill food co-op's members and community program directors bring all the country comforts of a small-town festival to the big city. The Northwest FarmFest is free and open to the public, presenting musical performances from local acts, pumpkin painting, hay rides, and farm tours. And of course, the Weavers Way Farmstand will have plenty of homegrown produce on sale, along with prepared food from the Weavers Way's Marketplace Program, a school-based cooperative food business run by students. Weavers Way hopes the event will be a venue to show off many school programs focused on the benefits and lessons of local, healthy eating. And of course, to celebrate the harvest.

"We will also be promoting the whole aspect of Weavers Way Community Programs who work with schools to create a marketplace, teaching about food and creating a market" says Brooks. "We'll have food, some barbecue, the marketplace will be selling some food and drink."

Source: Josh Brooks, Weavers Way Farm
Writer: John Steele

Interactive mapping platform launched to connect Philadelphians to their local communities

Flying Kite Tuesday, September 28, 2010

It's one of life's great mysteries: you can travel to a thousand cities and eat at a hundred fancy restaurants and drink a dozen craft beers at each of the bars along the way. But a meal never tastes as good as one at your favorite neighborhood haunt. And according to Philadelphia's sustainability leaders, this phenomenon is not just good for your appetite, it can be good for your neighborhood and your city as well.

Based on a concept created by the William Penn Foundation, partners from the Sustainable Business Network, Azavea and NPower created Common Space, a new mapping platform that creates a network of neighborhood establishments within a certain walkable, bikeable or busable distance to help residents support local business.

"The really cool thing is, I can map my friend's common space as well as my own," says SBN Executive Director Leanne Krueger-Braneky. "So if I am leaving from my office in Center City and meeting my husband who is coming from our house in West Philadelphia, he could say he is going to bike for 15 minutes and I could say I was going to walk for 20 minutes and Common Space will map the area where we would be able to meet up and map local culture events and businesses in that field."

Partnering with tastemakers like UWISHUNU and Yelp, Common Space shows you the best spots in your transit area, allowing you the most sustainable way possible to hit your next favorite haunt. After their trial run, organizers hope to partner with citywide festivals and cultural events like LiveArts and Philly Beer Week.

"Sustainability was one of the values William Penn outlined, which is why they wanted to partner with us," Krueger-Braneky says. "Because the application does encourage walking, biking, and public transit, it's a way of showing what's going on in the city while encouraging alternative transit."

Source: Leanne Krueger-Braneky, SBN
Writer: John Steele

Neighborhood Food Week stretches taste buds beyond Center City

Flying Kite Tuesday, September 28, 2010

Restaurant Week returned to Center City this week, bringing $35 prix fixe menus to downtown's hottest restaurants. Well, at least the hottest restaurants within a 20-block radius of City Hall. But for the restaurants that don't claim a Center City zip code, there's Philly's Neighborhood Food Week, an outlier's answer to Restaurant Week, offering access to some of the best food in town, just a bit out of town.

Neighborhood Food Week is the brainchild of Charisse McGilll, veteran event planner with Philadelphia conference organizers Ardent Management. As the economy slowed last year, so did the conference game, and McGill began hearing from restaurants looking to compete with Restaurant Week.

"This event will bring exposure to neighborhoods that have been overlooked as dining destinations," says McGill. "At first, we heard from restaurants near Penn's Landing and Roxborough, and we looked into doing events in each of those neighborhoods. But we thought it might not have the impact we wanted. So we included all the neighborhoods outlying Philadelphia to see how far we could get."

The Second Annual restaurant week has added new neighborhoods, new restaurants and new tastes, all of which will be on display when Neighborhood Food Week kicks off October 10. With many prix fixe menus coming in cheaper than Restaurant Week, Neighborhood Food Week participants can sample fare from City Avenue, Ogontz Avenue or East Passyunk. They will try tapas in NoLibs or Thai food in Manayunk or Italian food in Darby. Expanding horizons never tasted so good.

"Last year, we had five neighborhoods participating and, with the success of last year, we have nine neighborhoods participating this year," says McGill. "I am excited to return to Blue Bananas on South Street for their four course menu for $30. Also Mango Moon, a Thai restaurant in Manayunk is doing three courses for $20. I shop by price so I am looking forward to the event myself."

Source: Charisse McGill, Ardent Management
Writer: John Steele

Food : Innovation + Job News