Business

Three business profiles for the
Springfield Business Journal

This content cannot be reproduced without permission of SBJ.

Amp’d up for a comeback: Black Oak Mountain Amphitheater stakes Season 2 on a $1 million makeover. [download]

The land of repossession: Husband-and-wife team facilitates transactions between banks and buyers. [download]

Eric Shryer cultivates his niche of all things screened by serving homebuilders as well as homeowners. [download]

Small business story from the News-Leader

Restaurateur seeks sustainability with local food

One of James Martin's priorities for Gilardi's is to expand kitchen space. That said, he also marvels at the coordination among the two chefs, a pantry chef and a dishwasher working in the tiny space. "It is an absolute zoo in here," he says. "But it’s organized chaos. Yeah, we’re busy, we’re hot, we’re sweaty, but the music and choreography in a kitchen like this is beautiful." Ed Peaco / For the News-Leader

One of James Martin’s priorities for Gilardi’s is to expand kitchen space. That said, he also marvels at the coordination among the two chefs, a pantry chef and a dishwasher working in the tiny space. “It is an absolute zoo in here,” he says. “But it’s organized chaos. Yeah, we’re busy, we’re hot, we’re sweaty, but the music and choreography in a kitchen like this is beautiful.” Ed Peaco / For the News-Leader

News-Leader, Jan. 4, 2014. This content cannot be reproduced without permission of the News-Leader.

Gardening on every square inch of soil on the property is just the first blink of James Martin’s vision to make Gilardi’s at least 75 percent sustainable using local and regional food. He plans to use vertical cultivation to quadruple the yield.

“Here at the height of the season, we’ll be pulling about 450 pounds of produce a week off the grounds, which is pretty amazing considering the size of the property,” he said.  Download the complete article.

 

 

 

 

 

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