Issue 2 - Pressure Life

pressurelife.com
PRESSURE PEOPLE
MEET THE PRESSURE TEAM
ADAM DODD
PRESSURE LIFE
Creative Director, Owner
Jim Bacha
Chief Operating Officer, Owner
John Gardner
Editor-in-Chief
Amy Kaufman
Art Director
Hannah Allozi
Editors
Illustrator
Contributors
Distribution
Amy Sokolowski
Melissa Rae Shofner
Sophia Kemble
Aaron Gelston
Adam Dodd
Amanda Ashley
Brittany Dobish
Dan Bernardi
Darrick Rutledge
Gennifer Harding-Gosnell
Holly Kabat
Ivana Batkovic
Janey Schafer
Kate Guess
Katie Bacha
Kevin Naughton
Matt McLaughlin
Sam Goldberg
Will Kmetz
PMK Logistics
is our resident comic book, Game
of Thrones, and all things geek
culture connoisseur. As bookworm
from birth, it’s no surprise that,
despite childhood ambitions of
becoming Batman, he would
mature into an avid novelist instead.
Dodd, along with artist Rachel
Forten, are currently working on a comic called The Joder, which is
the story of a transgender rock star/occultist who becomes the final
bodhisattva, and humanity’s last chance at enlightenment.
When he’s not writing for Pressure Life, working on his comic, or at
his normal 9 to 5, he’s keeping himself even busier, shopping for a
publishing deal for his latest novel, Professional Friend.
AARON GELSTON
is the illustrating man. He's
Pressure Life's go-to guy for visuals
of zombie pigs, hot dog races, and
anything else we throw at him.
Gelston's been fueling his passion
for art since he was a young buck,
first discovering his talent through
tracing old Calvin and Hobbes
cartoons. After peddling his artistic wares for a couple of years,
he finally joined the rest of us and settled for a day job doing
interactive design.
Although art is his life, Gelston loves fish, especially his parrotfish,
Mary. It should also be noted that while some dream of wealth, or
eternal happiness, one of Aaron’s life goals is to catch a fish with
his bare hands and take a bite. Though this could be a metaphor
for life, it is not.
Enjoying Pressure Life?
We would love to hear your thoughts.
pressurelife.com/feedback
Issue 2
| PRESSURELIFE.com 3
CONTENTS
JULY / AUGUST 2015
06 Total Babes
Soundtrack to Summer
23
24
08 Secret Soul Club
Better than Church
10 BurkleHagen
Feast your Eyes: Photography
that will Clog your Arteries
14 Homebrewing
Hops to Center Stage
08
14
18
16 Portside
Beer. Rum. Little Green Monsters.
18 Rust Belt Riders
Ride Dirty
06
23 Super CLE
Cleveland's Most Animated
24 Sidekick Radio
The Unsung Heroes of Radio
10
16
TOTAL
TALK of the TOWN
Dan Bernardi
It’s finally happened — podcasts are officially mainstream, and
Cleveland is home to some seriously talented talkers. We jumped
online and perked up our ears to select a few of the best podcasts
broadcasting from Cleveland that may have slipped under your radar.
LOUD IN CLEVELAND / loudincleveland.com
Hosts Drew and Michael shine the spotlight on local musicians and
bands, inviting them into their Ohio City studio for some in-depth
discussion about their journeys through the music world. The show is
an excellent listen for both casual and die-hard music lovers. Acting as
an amplifier for Cleveland talent, Loud in Cleveland is the best music
podcast in town.
TOLD / toldstories.com
A staple of Cleveland radio network CLEsound, Dave Sabol’s Told
podcast tells the unheard stories from local anybodies who have
mustered up enough courage to grab the mic, get on stage, and
share their experiences on anything and everything in front of a
live audience. With regular events open to the public, keep your
ears peeled for the next Told recording.
WHAT ARE WE DOING IN CLEVELAND / wwdcle.com
For those in the mood for some C-town conversation and beyond,
take a listen to What Are We Doing in Cleveland? Darrell and
Michelle host with a different guest each episode, chatting with
unique Cleveland personalities and close friends. Highlighting local
artists, businesses, and weekly events happening throughout the
city, WWD/CLE is a great source for some intelligent, relevant talk.
GEEK ECLECTIC / geekecpodcast.wordpress.com
When it comes to Cleveland nerd culture, Geek Eclectic hosts Nick
and Stu may be the loudest geeks in town. While the average
episode may open with reviews and reactions to popular TV shows,
films, or games, the conversations often shift to entertainingly
bizarre and random tangents full of colorful opinions. Geek Eclectic
has something to offer for anyone interested in pop culture, with a
slew of references that only fellow geeks will truly appreciate.
HELLO CLEVELAND! / helloclevelandpodcast.com
Clocking in at 70 episodes, Hello Cleveland! is by far the longest
running show on the list. Hosts Craig and JD open up about their
own lives and experiences, often intermingling with current events,
entertainment, and just about anything else that pops into their
heads. The guys have been exchanging witty banter since 2011.
6 PRESSURE LIFE
| Issue 2
BABES
Total Babes frontman Chris Brown talks
influences, incense, and Darko Miličić
Sam Goldberg
It
seems that for every one band from Cleveland, there are
about two or three side projects or solo acts that spawn
from within it. It’s as if a band member doesn’t show
up for practice, then they make use of the time by just
starting yet another band. If no one from the band shows up
for practice, then hey — there’s time to work on solo material.
This is certainly not the case with local heroes Total Babes,
who are often marginalized as a side project of Cleveland’s
rock ambassadors Cloud Nothings. Sure, there are some similarities in instrumentation and vibes, mostly due to the furious
drumming style of its shared member, Jayson Gerycz. However, Total Babes is not a side project, and this is a distinction
that can be heard clearly on their newest record, Heydays,
which was released by Wichita Recordings this past May.
From top to bottom, the band seizes every minute of their new
record as an opportunity to reintroduce themselves as one of
the Midwest’s most interesting rock bands. The rejuvenated
band creates a unique type of rock music, melding pop, punk,
and noise music into a powerful singular vision.
Starting in 2010, Total Babes has been the vehicle
for guitarist Chris Brown’s songs, which are characterized
by a sense of biting humor, and an emotional depth and
sincerity that is rare for a band with such punk fervor. Rounding out the group are co-ring leader and drummer Jayson
Gerycz, and newcomers John Elliott and Nathan Ward. Both
new members have a significant pedigree of their own, respectively coming from Cleveland’s modern psychedelic spearheads,
Emeralds, and arguably the best midwestern hardcore band,
Cruelster.
I caught up with singer and guitarist Chris Brown before their
show with Sebadoh at the Grog Shop — a show that marked the
beginning of a month-long tour that included dates with Sebadoh,
as well as Total Babes’ first European jaunt. I wasn’t afraid to ask
him the tough questions.
Q.
Heydays seems like a fitting title for the record, suggesting a
nostalgic element and reinforcing this "soundtrack to a young
man's summer” vibe. Any other close contenders for titles?
I considered Larry Bird heavily as a potential title. Also, Thick Pink Hand
Soap. I consider both better titles than Heydays.
Q.
Many of the reviews for Heydays refer to the band as a super group.
Some reviewers seem misinformed or overly concerned with the
group’s shared members with other bands. Anyone — alive or dead —
who you wouldn’t mind having people believe was part of the band?
I don’t think I would mind if people thought we were involved with any
massive failure of a player in the NBA like Darko Miličić, Sam Bowie,
or Greg Oden.
Q.
You and Jayson have collaborated for years in several different projects. You guys are clearly a strong creative team that
seems to play to each other’s strengths and weaknesses. Is there
a buddy cop movie that would best describe your relationship?
Training Day.
Q.
Those who know you and Jayson know your wide range of musical
tastes and affinity for deeply American artists. Should listeners
expect to hear these influences explicitly? I think those influences peek
out a little on this record, especially on “Repeat Gold”, which was the last
song we wrote for the record. I would love to explore that sound, but we’ll
have to see what happens when we start working on new cuts.
Q.
Anything else I should know about the band or the record?
I just want to reiterate how much I would like to be perceived as a
Darko Miličić Project.
Issue 2
| PRESSURELIFE.com 7
SECRET
PRESSURE PICKS
SOUL CLUB
Cleveland’s Best Secret
UPCOMING SHOWS TO SEE
311
July 15 // Hard Rock Rocksino
Tsunami, Acid Wave
July 15 // Happy Dog
Neon Trees
July 17 // House of Blues
Herzog
July 17 // Beachland Ballroom
Kevin Naughton
Lynyrd Skynyrd
July 17 // Hard Rock Rocksino
Y
ou’ve never been to a dance party like Secret Soul Club. The
music is comprised of some of the catchiest, grooviest soul
singles from the ‘50s and ‘60s — some so rare, they seem
like they’ve been waiting to be played exclusively at Secret
Soul Club. The dense, noxious cloud of sweat emanating from
a pulsating mob of dancers hits you immediately. The colored
lights wash over the crowd hypnotically. It’s overwhelmingly sexy.
RPM format with this style of music, there’s some weird magic
to it that I just can’t figure out. It sounds like the records are coming through guitar amps or something. It doesn’t sound like your
typical PA.
You might also notice the three shadowy figures standing on the
stage, hunched over the turntables like mad scientists over a chemistry set, swaying to the results of their experiments. Instigated and
invigorated by the longtime friends and DJ's Tom Dechristofaro
(Alr!ght), Antoine Henderson (Pops), and Dave Petrovich (Party
Sweat), Secret Soul Club just celebrated its third-year anniversary.
Dave: With 45’s there’s a live, loudness-mixture… the same song
on a clean LP at the same volume just seems choked.
Antoine: It’s way louder, there’s a reverb that you can’t reproduce
when it’s digital.
Antoine: It actually makes us better DJ’s. If people are dancing
and going crazy, it’s like feedback for you.
The energy at Secret Soul Club is indeed contagious.
They talk enthusiastically about the prospect of record hunting,
having gone as far as Pittsburgh and Columbus to track down an
elusive cut, and getting in countless online bidding wars.
Tom: You’re always outbidding like fifteen other people that want
it. Other times, there are records I’ve been searching for… years
that I still haven’t found.
Dave: What I find really exciting is looking for original versions of
songs, and cover versions of songs that are way crazier.
They only play 45’s, even though it would be easier to find reissued
pressings of the singles on LP formats. The sonic qualities of a
record at 45 RPM are much better than one at 33 1/3.
Tom: The records feel very alive. There’s something about the 45
Tom: I catch myself just kind of staring sometimes and you kind
of get lost in it because you’re focused on one person…Then you
see it kind of ripple over. It’s interesting to see.
Dave: It’s very soulful. It’s very much about dancing… about completely surrendering and giving in, and letting us play records
that you probably don’t know. That sort of trust thing is really cool
because it makes everybody feel like it’s all happening together,
like everything’s happening at the same time.
That passion that Tom, Antoine, and Dave share is what makes
Secret Soul Club so special. They have a rare gift, transpiring their
love for music with hundreds of strangers. The sense of togetherness at Secret Soul Club is powerful, and the experience is one of
a kind: uniquely fun and uniquely Cleveland.
KC & The Sunshine Band
July 18 // Hard Rock Rocksino
The Moxies
July 18 // Beachland Ballroom
Goldmines, Shitbox Jimmy, Ma Holos
July 24 // Happy Dog
Summer Series: BadBadNotGood
July 29 // Mahall’s
Brandon Flowers
July 31 // House of Blues
WMC Fest
Aug 7–9 // Allen Theater
5000 FLYERS
$
99
Print Green
Wesley Bright & the Hi-Lites
August 20 // Beachland Ballroom
Gap Dream, ITEM, Beach Stav
Aug 22 // Mahall’s
ZZ Top
We Plant One Tree with
every order.
Upgrade It
11 Paper Stocks
6 Standard Circle Shapes
20 Painted Edge Colors
Rounded Corners
August 25 // Hard Rock Rocksino
The Lighthouse and the Whaler
August 28 // Beachland Ballroom
Create Yours Now!
JAK.INK/PRESSURE
Price Shown: 4×6" / 100# Gloss Text / Full Color / Full Bleed / Double-Sided
8 PRESSURE LIFE
| Issue 2
Issue 2
| PRESSURELIFE.com 9
MOVING ON UP—TOWN
The Cinematheque celebrates
its 30th anniversary
EAT THIS
Look Out, Chicago and New York:
BurkleHagen Food Photographers Lead Cleveland’s
Renowned Culinary Culture into the Food Porn Industry
Gennifer Harding-Gosnell // Photography: Andrew Burkle
W
e all know that Cleveland is home to some killer cuisine,
but it’s hard for a mid-sized city to stand out on a national
stage. With cities like New York and Chicago stealing the
spotlight, our culinary prowess has long gone unnoticed.
But word is spreading.
First, it was Iron Chef Michael Symon who stole the hearts
and mouths of Americans, helping to bring Cleveland
some well-deserved notoriety. It didn’t stop there. This
past March, Time Magazine ranked Cleveland #7 on
its list of “Best Food Cities in America,” beating
out Los Angeles, Chicago, and New York, to
name a few. Not only have Fodor’s, Travel
+ Leisure, The New York Times, and
the LA Times included Cleveland in
similar lists, but the James Beard
Foundation just awarded Jonathon Sawyer the title of Best
Chef in the Great Lakes
region.
Enter Andrew
Burkle and
The Cleveland Cinematheque is by far the most versatile movie
house in Cleveland. Screening five to seven films each weekend,
ranging from film noir and French new wave to contemporary
avant garde and current art-house classics, you can rest assured
that there is something you’ll love playing soon.
David Hagen, the next step in the story of Cleveland’s culinary progression. Their food photography studio is now celebrating its oneyear anniversary. Burkle, who is originally from Northeastern Ohio,
moved to Chicago to pursue a
career in portrait photography.
He was contacted by Hagen,
who had over twenty years
experience in the photography
business, with a proposal that
would ultimately bring back to
the north shore.
We usually eat
everything we shoot.
I'd say 95% of the time,
we take it outside
and eat it.
Both leaders in food photography, it is now their job to convince clients to come to Cleveland, rather than the standard New York
and Chicago experience. Hagen says, “We want to show people that
Cleveland is a pretty cool place. There’s a lot of cool stuff going on here.
We also take them into the neighborhoods. We stay away from the
big chains. We’ll take them to the Tap House and other local places,
so we’re going to where they will feel like they’re in their own home,
the neighborhood-type spots. And they love it.”
Named for the late philanthropist who donated $5 million to the
project, the Peter B. Lewis Theater will have many features that the
Aitken lacks, including an easily accessible 300-seat auditorium
and high-resolution 4K projectors. (Don’t worry, they’ll continue
to show 35mm films.) A state-of-the-art sound system, designed
by the internationally renowned Boston Light & Sound, will
make the Cinematheque the first theater in Ohio to offer such a
technologically advanced cinematic experience.
To celebrate the coinciding of these two historic events, the
Cinematheque will be showcasing a retrospective chosen by the
audience, hosted in the soon-to-be old theater. Director John
Ewing recently revealed the July schedule, which will include
works from filmmakers Harmony Korine, David Lynch, and many
other cinephile favorites. As the title appropriately suggests, Peter
Bogdanovich's The Last Picture Show will be the final film shown
at the Aitken Auditorium on Thursday, July 30, at 7 p.m. Two days
later, the Cinematheque moves into its new digs at 11610 Euclid
Avenue.
Lumière, a tribute to film pioneers Auguste and Louis Lumière, will
be a grand-opening event celebrating the transformation of both
the Cinematheque and the Cleveland Institute of Art on Saturday,
August 1, from 7-10 p.m. in the Peter B. Lewis Theater.
To purchase tickets or learn more about the event, visit
BrownPaperTickets.com
Their rented space on the second floor of a warehouse at the corner
of E. 36th street and Payne is now a full-scale studio. BurkleHagen’s
main selling point to future clients is that they are not an all-purpose
studio. They are the only studio in Cleveland that shoots food exclusively; it is their specialty.
“We usually eat everything we shoot,” Burkle says. “I’d say 95% of the
time we take it outside and eat it.”
EAT
THIS
continues on page
30
Issue 2
| PRESSURELIFE.com 11
In the mood for
ASIAN
Bac / Ninja City
Janey Schafer
If Bac Asian American Bistro in Tremont were to have a cool,
younger teenage brother, it would be Ninja City. (Think of your
little brother — cheaper, less uptight, and while you hate to admit
it, way cooler than you.) Uptown’s Ninja City definitely caters to
a younger, or at least more relaxed, demographic with high-top
tables, a more expansive bar, and a stand-up arcade game. While
both restaurants are owned by Chef Bac Nguyen and provide the
same mouth-watering, innovative Asian American cuisine, Bac
offers a more refined, classic ambiance, with sleek black tables,
modern chic dishware, and low-key lighting.
I’ve had the pleasure of trying multiple menu items over the past
year, and though each restaurant has its own unique approach to
main dishes, both tend to combine an authentic Asian idea with
some sort of contemporary American fad.
If you are celebrating a birthday, or just feel like going for a really
nice dinner, then head to Bac in Tremont. If you’re looking for a
place to hang out, grab a bite to eat, and drink some beers with
your buddies, then Ninja City is your place.
What to order:
LOCAL
LIBATIONS
Figs, foliage, and other fresh flavors
to beat the heat
Amanda Ashley
Beet the System
What It Is: Beetroot-infused gin, lemon juice, honey
syrup, and foliage.
Why We Love It: It is striking in color and unbelievably
refreshing. Roasted local beets are infused in gin (think
Bombay Sapphire, Tanqueray, and Hendricks) for 24 hours,
then fine-strained and refrigerated. A tasty simple syrup and
fresh-squeezed lemon juice top off this farm-to-table treat,
which is garnished with micro opal basil and pea shoots.
• Spicy Kimchi Noodles
• Shrimp Nachos
• Goyza Dumplings
• Bacon and Egg Ramen
• Green Papaya Salad
• Steamed Buns
Bac Asian American Bistro
2661 W 14th St, Cleveland
Ninja City Kitchen & Bar
11311 Euclid Avenue, Cleveland
12 PRESSURE LIFE
| Issue 2
3 oz. Black Mission Fig Buffalo Trace Bourbon*
½ oz. Carpano Antica Vermouth
Dash black walnut bitters
Orange Peel**
Add all ingredients to a shaker with ice, shake vigorously, strain
into a chilled glass, garnish with orange peel.
*Fig-Infused Bourbon: Place 1 cup figs in a glass jar, cover with
bourbon, seal and refrigerate for up to 2 weeks, strain. Use the
liquid for the Manhattan and eat the figs for fun.
**Use a vegetable peeler to cut a 2-3 inch strip of orange peel.
Where You Can Get It:
Forage Public House
14600 Detroit Avenue, Lakewood
216-226-2000
The Contada
What It Is: Tito’s Handmade Vodka, Dolin Rouge Vermouth, fresh
grapefruit and lemon juices, and rosemary-infused simple syrup.
The Recipe:
2 oz. beetroot-infused gin
The Recipe:
Shake all ingredients together, strain over fresh ice. Garnish
with your favorite herbs or edible flowers.
1 ½ oz. Tito’s Handmade Vodka
½ oz. Dolin Rouge Vermouth
1 oz. fresh pink grapefruit juice
¼ oz. fresh lemon juice
¾ oz. rosemary-infused simple syrup*
¾ oz. honey syrup*
¾ oz. fresh lemon juice
Where You Can Get It:
NINJA CITY
The Recipe:
Why We Love It: Juicy, luscious, and sunset-colored, the
Contada is a refreshing cocktail that cools you down and gives
you a full day’s dose of vitamin C.
*To make simple syrup, boil equal parts water and honey
BAC
Why We Love It: Flavors of fig and black walnut add sweetness and
tang to this top-shelf cocktail.
Spice Kitchen + Bar
5800 Detroit Ave, Cleveland
216-961-9637
Black Mission Fig Manhattan
What It Is: Buffalo Trace Bourbon infused with
Black Mission figs, Carpano Antica Vermouth,
black walnut bitters, and garnished with
flamed orange peel.
Place all ingredients in a shaker, shake vigorously, and pour over
fresh ice in a tall glass. Garnish with a sprig of rosemary and a
grapefruit slice.
*To make simple syrup, boil equal parts water and sugar with a
few sprigs of fresh rosemary. Allow to cool completely, then strain.
Where You Can Get It:
Flying Fig
2523 Market Ave, Cleveland
216-241-4243
Issue 2
| PRESSURELIFE.com 13
HOMEBREWING
Hops to Center Stage
How homebrewing ignited the craft beer scene and cured history’s hangover
Will Kmetz // Photography: Aaron Gelston
T
he craft of homebrewing has grown to extraordinary heights.
In fact, there are so many tasty creations out there that it’s
almost impossible to try them all before that exclusive keg
runs dry. Today’s beer scene plays host to nanobrewing, microbrewing, contract brewing, and megabrewing, but have you ever
wonder where all of the craft brew madness started? The simple
answer is homebrewing.
Some 200 years ago, homebrewing was a craft most households
practiced and handed down to
future generations just like a
family recipe or heirloom. In
fact, before the invention of the
microscope and modern scientific knowledge of yeast, homebrewers passed on the mash paddle,
believing it to magically turn their wort into beer. Beer also proved
to be one of the few sanitary drinks people could count on due to its
alcohol content. Homebrewing was thus, in some aspects, crucial
to survival. With a limited number of breweries, combined with
poor transportation and cooling, one needed to brew at home to
enjoy a palatable libation.
for centuries and eventually carried over to the Americas
with colonization.
The tradition of homebrewing continued through the late 1800s,
but was almost completely eradicated with the passing of the 18th
Amendment, which prohibited the production, transportation, and
sale of alcohol. The 21st amendment put to rest the dark age of
beer, and in 1978 Jimmy Carter
helped pass HR 1337, an act that
effectively legalized the in-home
production of beer and wine for
personal and family use. That
same year, Carter blessed us with
the right to practice the science of
fermentation — more commonly
known as zymurgy — and Charlie Papazian founded the American Homebrewers Association (AHA). According to a 2013 survey
conducted by the AHA, an estimated 1.2 million people nationwide
brewed their own beer at home. Thanks to these two goodfellas,
homebrewers have developed their craft to a whole new level,
creating enterprises solely based on the brewing of beer and wine.
Carter blessed us with the right to
practice the science of fermentation —
more commonly known as zymurgy
Just like cooking, hunting, and gathering, brewing required the
use of what was at hand. Farming your own barley and hops,
and unknowingly cultivating wild yeast unique to each farmer
collectively gave birth to regional styles. Belgians brewed true
farmhouse ales with wild yeast, Germans brewed bocks for sustenance during Lenten fasts, and the British brewed pale ales and
bitters accentuated by their hard water. These styles were brewed
14 PRESSURE LIFE
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The present gives us a glimpse into the past as the vast majority
of craft breweries’ brewmasters started out as homebrewers. Forest City Brewery brewmaster Corey Miller comes from a line of
homebrewers, and recalls the stories told by his great-grandmother
about how she was responsible for gathering the necessary brewing
supplies. “She told me how she used to go to the store to gather his
malt extract, and he wouldn’t let her in the kitchen when he was
brewing, she hated that.”
Influenced by this great-grandfather, Miller began brewing onegallon batches in his dorm room about five years ago. Miller, who also
manages the Cleveland Brew Shop — a homebrew supply store located
in Ohio City — brews for Platform Beer Co. as a part of their innovative incubator program. Catering to homebrewers who are ready
to operate on an industrial scale, this program teaches the ins and
outs of business and large-scale brewing, acting as a stepping-stone
to the next level.
Homebrewing continues to produce talented new brewers seemingly
every day. With this development, we get to reap the benefits of their
labor. But as with all businesses, there comes a point where buy-outs,
mergers, or expansions occur. There is a noticeable cycle in the brewing scene wherein large-scale megabreweries replace small breweries,
only to be replaced by the preferred small-scale brews once again.
We’ll have to wait and see whether the craft beer movement continues
to persist, but if the cycle stays true, homebrewing as a tradition will
not be lost.
Issue 2
| PRESSURELIFE.com 15
We sat down with Marketing and Events Manager Lauren
McPherson to discuss this potential PR nightmare. According to
her, the first problem is that Portside would tolerate, if not indulge,
such a large infiltration
of Mogwai — the staff
is entirely too warm and
welcoming to remove
such apparently cute
and cuddly guests. It is
concerning though, considering a Mogwai is only seconds away
from transforming into a Gremlin, that Portside’s open kitchen
plan would make it far too easy for them to sneak in after midnight.
It is very difficult to
remain sober at Portside.
PORTSIDE
VS. GREMLINS
Matthew McLaughlin // Illustrations: Aaron Gelston
O
verlooking the Port of Cleveland, as the name suggests,
Portside Distillery is quickly becoming a downtown favorite.
Their house-made rum is delicious, the craft beers are amazing, and the workshop feel of its interior is familiar enough to
make you want to share a six-pack with your dad. With a friendly
staff and brilliant product line, it’s hard to not like this place. And
yet, we couldn’t help but wonder if its charming, riverfront
location would ultimately spell disaster should it become
the breeding ground of a dreaded Gremlin infestation.
Know the Enemy
MOGWAI: A fluffy, friendly pet; a young boys best friend. Get them
wet and they multiply; even more cuteness! Feed one after midnight
and it will turn into a Gremlin.
GREMLIN: Devious, scaly, and foul-tempered. These agents of destruction
wreak havoc on all things mechanical, and are truly horrendous to look
at in comparison to their fuzzy counterparts.
Layout and location provide additional advantages for a Gremlin.
Seemingly beneficial as a defense, the distillery and brewery are
located behind separate locked doors, and only open to the public
every Saturday for tours. However, exposed ventilation ducts are
a Gremlin’s best friend, and basically guarantee the little bastards
access to every room, a ready supply of alcohol, and tools to make
weapons. Lastly, the location — while it provides a lovely view of
the Cuyahoga River, let us not forget that Gremlins multiply when
wet, and being that close to such a large body of water could be
problematic.
Despite these shortcomings, Portside does have a handful of protective assets. The staff, while friendly enough to let the outbreak
begin, seems dangerous and skilled enough to quell a Gremlin
rebellion. Also, their often-athletic clientele — whether cyclists
attending the weekly Flats and Furious Bike Nights, or rowers
pulling up after a long night on the river — fill me with confidence
that this would not be a one-sided fight.
Keep in mind, should these safety precautions fall through, that a
drunk Gremlin is easier to kill, and as this analyst can personally
attest, it is very difficult to remain sober in Portside. With some
of the best beer in town, and acclaim for being the first distillery
to open in Cleveland since the Prohibition, both you and your
Gremlin adversaries will want to try everything you can get your
hands on. From their flagship beer 216, to the Vanilla Maple Rum,
it’s all worthy of sampling.
In the end, it’s Portside’s lake-facing windows that are of greatest
advantage. Sunlight streams through this tasting room during
every hour of the day, and as you’ll recall, the only way to kill
a Gremlin is to melt it with direct sunlight. After a great deal
of thought and analysis, I give Portside Distillery 8.5 Screaming
Puddles of Gremlin out of 10*.
It is worth noting, I’ve been led to believe that the Portside Christmas
*Spirit
does in fact contain enough Christmas Magic to transform a Gremlin
into a full-fledged Krampus, which would require a completely different
analysis and review.
Issue 2
| PRESSURELIFE.com 17
RUST BELT
RIDERS
Rust Belt Riders hits the pavement daily, changing urban agriculture
by offering eco-conscious restaurants and residents an opportunity
to participate in a modern self-regenerating food community.
Amanda Ashley // Photography: Casey Rearick
T
he eclectic Michael Robinson, Dan Brown, John Stone
and Mikey Ericsson are self-confessed 20-something
men of privilege. As managers of an urban community
garden, they found themselves spending an unnecessary amount of money on compost to improve the
quality of the soil. Buying compost wasn't sustainable, so
they began to make their own, bringing home food scraps
from their respective restaurant jobs. It wasn’t long before
the garden had more compost than it needed. The garden
flourished, and the story could have ended there, but the
unique personalities and entrepreneurial spirit of the Rust
Belt Riders made them able to recognize that what they had
fallen into was more than just garbage. With little more
than an idea, they found Carmen Gambino of Scapegoat Cycleworks who designed and welded a custom
compost-hauling bike trailer, and a business was
born. What started out as a way to improve a
18 PRESSURE LIFE
| Issue 2
Issue 2
| PRESSURELIFE.com 19
community garden
has become a successful business and an
approach to work and life
that just isn’t average.
Rust Belt Riders is founded and
operated on concepts that are inherently
counterintuitive to the modern employer.
RBR wants to redefine how people relate to
themselves and others while working, and redefine
the way people think about work. Dan Brown’s boyfaced charm quickly fades as he chafes
criticism that Americans don’t want to
work. He scoffs and says, “I think people
want to work, but jobs are so unfulfilling
and dehumanizing that people don’t want
them, people know their own value. Many
American jobs are placeholders until
corporations can outsource to a cheaper
labor pool — why would anyone invest in a job like that, a job that
doesn’t invest in them? At RBR everything you put in you get out.
We are building a community for ourselves based on our personal
politics. The model of worker-owner is what we want to duplicate,
more than a biker pick-up composting service. We wake up and
breathe our ethics and morals
in everything we do. We don’t
check anything at the door.”
ers, says that working with Rust Belt
Riders is another way
to support local businesses,
economy and agriculture, “We
started using them when our old
compost service just stopped picking
up. Rust Belt Riders approached us and
said they were going to be picking up our
coffee grounds using bikes and trailers, and the
grounds would be composted in local gardens. We
jumped at the opportunity to work with them. They
are incredibly knowledgeable, efficient
and really friendly. They work really hard
too. I’ve seen them out riding in the winter
all bundled up. We think what they do is
remarkable and we are proud that our
grounds are being used for such a good
purpose; to make nutrient rich soil.”
Yes to egg shells, coffee
grounds, fruit and vegetable
scraps; no to meat and dairy
Rust Belt Riders make collecting compost from businesses
and homes as simple as possible.
Functionally for the consumer,
it’s similar to working with
other waste collection services
— you place food scraps in a bin
and your bin is collected every
week. Residential customers
are given a 5 gallon bucket and
a cheat sheet that explains what
can and cannot be composted:
yes to egg shells, coffee grounds,
fruit and vegetable scraps; no to
meat and dairy. Restaurants,
coffee shops, and schools follow
the same rules, only they have
bigger containers for compost.
When the scraps are picked up,
clean empty bins are left.
Similarities to traditional waste
collection services end there.
Julie Tozser, Production Manager at Rising Star Coffee Roast-
20 PRESSURE LIFE
| Issue 2
Q&A
Looking at every interaction as a way to exchange ideas, whether
with clients or community members, Rust Belt Riders often
participate in local events to provide
education on the value of composting.
continues on page
Their drive to generate social and eco-
RUST BELT 22
A lawyer, a garbage man, a philosopher, and
a bug eater are united by their love of what
is universally considered waste
Why RBR?
What’s your favorite part of the job?
JS: It’s more fulfilling than entry-level attorney
work and I get to ride my bike.
JS: Seeing the outpouring of support we received
and the psyche we create in people, it’s reflective
of the community in Cleveland. People contact us
because they believe in the project and want to
support us. At the end of the day, it’s great having
a business with your best friends.
DB: I like being a garbage man. Besides, I studied
ethics in college, which doesn’t have a professional
career base, and this allows me to explore my
interest in the economies of communities.
ME: I like to eat bugs and being able to spend time
in gardens gives me access to all the free bugs I want.
Between this and being a bartender, I’ve been able to
conceptualize “Criskey,” a whiskey infused cricket —
not many workplaces foster that type of creativity.
DB: I put more than I can fit on my plate, and this is
one of the biggest challenges I’ve ever taken on. I
like the creation, the problem solving, it’s dynamic
and I can put all my energy into it. There are so
many opportunities for different positions that I
know I’m never going to cross the finish line.
MR: I love the riding and the urban
agriculture of Cleveland.
ME: For me, it’s all about the riding. I like to transfer
the energy I’ve been given to make a positive
THE SCIENCE OF COMPOST
The business model may be built on a philosophical ideal, but it’s
grounded in the reality of each man being capable of physically
hauling almost a ton of compost each and every day.
It might seem simple enough , to ride around the
city picking up waste from point A and taking it to
the compost pile at point B, but the work doesn’t
end once the waste is dumped into the compost pile.
3 months to transform scraps into usable compost.
Home composters take note:
a pile of unattended compost
without woodchips and care
simply rots and stinks, creating
methane and a slimy useless
mess. To make compost
you have to turn it, which
aerates the pile, distributes
the water, and mixes up the
microorganisms. Maintaining
the pile is hard work, but it
doesn’t stink — a properly
maintained compost pile
smells like a rainy day.
Managing the structural porosity and chemical
composition of the piles is Michael Robinson’s
particular specialty, making him the resident soil
guru of the group. Robinson took classes at the
Ohio Agricultural Research and Development
Center, where he learned to love and care for
microorganisms. When he thinks about making
nutrient-rich compost, he thinks about making
microorganisms happy, so that they can do the work.
A properly maintained compost pile takes about
Robinson knows the kind of things that only soil
gurus know. For every bucket of compost he has to
add 2 buckets of wood chips in order to create an
environment for the correct carbon to nitrogen ratio
(27:1). Though the ratio changes with volume and
weight, the pile needs to have 50-55% percent water
content while also having the structural porosity
to maintain proper oxygen levels. The structural
porosity comes from the wood chips, which act like
two-by-fours in a building, creating pathways for
oxygen and water in the pile. While the piles can be
tested in labs to measure the levels, Robinson
knows from experience how they should look,
contribution to the community around me. And
everywhere I go, people dig on our standard.
lawyerly way, and stated: ‘This incident resulted
in the implementation of a helmet policy.’
hours of shoveling cubic yards and yards of compost
— it’s intense work.
MR: I like working outside and moving around. I like
labor-intensive work. I’ve always played sports and
got used to having a physical outlet. I like getting
sweaty and dirty and having that be my job. I get to
work at my own pace and I can take a break when I
want to. Plus I get to work with my friends.
ME: My experience was both bad and good.
One day I went to the garden and I ate a worm
and then ate some raspberries. Later I realized I
had compost all over my hands. I got really sick,
like explosively sick. When I felt better, I did it
again — compost hands and all. I didn’t get sick,
so I knew I was building my immunity.
DB: Figuring out a business model and pricing
structure. When and what do we pay ourselves,
what kind of insurance do we get?
What’s the worst experience
you’ve had on the job?
JS: During the coldest months of the winter the 64
gallon totes froze, and the compost was practically
impossible to get out. We hacked them with shovels
and dumped boiling water on them. For some we
had to wait for warmer temperatures. Next winter
Mikey wants to use different shaped totes and
create an ice castle of compost — also known as a
composticle.
DB: I was thrown off the bike because the trailer
was overloaded; got a concussion and had to go to
the hospital. John Stone interjected here, in a very
MR: Dealing with drivers that are assholes.
Not a day goes by that we don’t almost get
run over. Last summer we were riding over
the Abbey Street Bridge when a big truck with
truck nuts revved his engine and buzzed us by
us, literally just inches away from us. It was
completely unnecessary — there were no cars
in the other lane.
feel, and smell when the microorganisms are
happy and doing their job.
If you see these dapper dudes out hauling
compost, slow down and give them some space.
ME: Thinking and administrative work, which is why
I ride and haul compost.
MR: Learning how to deal with the seasonal
changes. Winter was different than summer. When
we started we made an agreement that we would
maintain the piles in the gardens. So we’ve had to
develop systems and processes that are efficient
and that work in all seasons, otherwise the compost
turns to garbage.
What’s the most time consuming
part of the job?
JS: The service delivery. All day you go from A to B
until all the compost is picked up. Then there are the
Issue 2
| PRESSURELIFE.com 21
nomic impact has been so inspiring, they
recently received a $20,000 investment
from SEA Change, Northeast Ohio’s Social
Enterprise Accelerator. In addition to seed
funding, SEA Change also provides countless resources, including
continuing education and connections to industry experts. The team
went through six months of classes and coaching that enabled them to
work on their business plan and meet and exchange ideas with other
small business leaders from across the region.
RUST
BELT
continued from page
20
“The funding we received will cover office expenses and allow us to
begin reducing shifts at our 'other jobs.' The idea is to transition from
RBR being a part-time thing to more of a full-time thing,” Brown, who
recently quit his job to focus on the business, explains. “In addition,
we are purchasing bikes, paying our programmer, and investing in
equipment that will allow
us to scale up much more
rapidly than we have been
able to in the absence of
such funding.”
The idea is to transition
from RBR being a parttime thing to more of a
full-time thing
Workdays at RBR start
early. There are pick-ups to
be made, piles to maintain,
customers to chat with, business decisions and administrative paperwork to attend to. Daily, each
man juggles this work with other part-time jobs in restaurants across
town, and trying to coordinate different schedules means that work
meetings often happen over late night pinball. They count themselves
lucky to have had the privilege of opportunity, and to be able to spot
that opportunity in Cleveland.
While Rust Belt Riders worker-owned business model has been successful with compost, they hold a larger vision, knowing that they can
apply this scalable structure to any product or service. Their business
model was influenced by the work of philosopher and mathematician
David Schweickart. In his book After Capitalism, which elaborates on
economic democracy, Schweickart incorporates self-management in
the workplace as well as profit sharing, promoting equality for workers, and in all aspects of the business, from dealing with customers
to trade with other businesses.
“It changes how people are able to relate to each other, because it
changes the way you think about work and the people you work for, or
in our case work with,” Stone says. “Most employers want their workers to conform to a standard, but we embrace our unique personalities
and abilities as we complement and balance each other. We’ve found
a successful way to conduct business. It’s why we are successful, and
it makes the work fun and interesting.”
To learn more about Rust Belt Riders checkout their webpage or like them on Facebook.
rustbeltriderscomposting.com
22 PRESSURE LIFE
| Issue 2
SUPER CLE
Thought Superman and
Art Modell were the only
superheroes and villains to
grace our modern metropolis?
Think again.
Adam Dodd // Illustrations: Aaron Gelston
JOHNNY FOOTBALL
A troubled man, Johnny’s origin story begins in the midst of act
two where he has already fallen from grace before ever being
seen with any. Battling substance abuse and a rampaging ego,
his story is setting up to be a tale of redemption, hopefully. He
may not be the hero this city wants, but he’s the hero we deserve.
THE SUPER PIMP
I’m sure you’ve seen this sharp dressed silver-maned lady killer
making the rounds of his patrol among the Downtown clubs.
A snappy, colorful dresser, The Super Pimp is a glad-handing
dilettante that knows how to get around and pose with a martini.
Not a hero or villain per say, the Pimp has a kind of oozing charm
that would make him a good diplomat to a visiting alien race;
for a price of course, or a publicity shot.
POOPGANGSTA
Tyrice Bowens may be the most villainous of all, but it seems
his secret weapon is the power of branding. With a rich criminal
history that includes three counts of attempted murder and four
counts of felonious assault, it was the discovery of his Instagram account and handle, after a Euclid bar shooting this past
Christmas Eve, that led police in search of — The PoopGangsta.
Bowens was recently sentenced to 12 years in prison, but we all
know super-villains never stay behind bars long. Just ask this
fecal felon’s criminal cohorts like Green Goblin or the Joker.
THE GLASSMAN
Speculation has arisen leading many to believe that
Marc Glassman, owner and proprietor of the eponymous chain of
Marc’s stores, is in fact the Lex Luthor of greater Northeast Ohio.
That is, of course, if Luthor’s plans of world domination ended
in the monopolization of discount food marts and pharmacies.
Then again, his stores still only accept Discover cards, so he’s
clearly some kind of villain.
THE SERPENTINI
Far be it from me to knock a lucrative and successful local car
dealer; all I’m saying is that Bob Serpentini has his own private
island, appropriately named Rattlesnake Island. This is admittedly cool, but also exactly what a Bond villain does before he
points a laser at the moon.
THE KING
Like Clark Kent coming of age in Smallville, Lebron James was
raised as an ordinary earth boy outside of our fair metropolis
(Akron). It wasn’t until puberty hit that Kent and James’s superpowers manifested — flight and power dunk respectively. And
like Superman, James faced the adversity of death and rebirth
when he was buried (in South Beach), only to make his triumphant return and lead the rest of the Justice League (Cavaliers)
to glory. James’s kryptonite: shots from the arc.
Issue 2
| PRESSURELIFE.com 23
CHOCOLATE CHARLIE
KAITLIN
Mike Toomey isn't exactly a household name, and he's okay
with that. You may know him as Chocolate Charlie, the principal
sound technician on Rover's Morning Glory. He started out as
overnight board op at the country station, and while he became an
aficionado of all country music released between 2004 and 2008,
he's a much better fit as part of the RMG crew. Charlie is now host
of The Aftermath, the RMG Plus exclusive after show, giving him a
forum for even more outrageous debate and gossip.
Kaitlin Geosano is the new voice in town. She's a producer on
Rover's Morning Glory and now a vocal contributor in their on-air
ensemble, but radio wasn't always on her radar. After something
like a quarter life crisis, she shifted occupational gears and decided
to attend the Ohio Center for Broadcasting. Starting on RMG in
February, she’s now a welcomed member of Rover's radio family,
and even co-hosts the RMG after show, The Aftermath.
ERIKA LAUREN
BILL SQUIRE
Since she was young, Erika Lauren has been drawn to the limelight.
Early videos of her dancing for friends foretold her genuine love for
entertaining, which evolved into a spot on MTV's The Real World, and
her role as lead singer for the band Hawkeye. It was only natural that
after a few months of answering phones at The Alan Cox Show, they
gave her a full time talk position. But despite falling “ass backwards”
into radio, she's a fan favorite and an integral part of the show.
There are few men who could fill Bill Squire's shoes, which is fitting
considering nearly three years ago he stepped in to fill the shoes of
a previous co-host on the Alan Cox Show. As an eight year veteran
of the stand-up scene, Bill easily segued from being an occasional
guest on the show to full fledged wing-man for Alan Cox. Bill has
become a champion for Cleveland comedy, and whether on stage
or on air, his sly sense of humor is always a shining presence.
SIDEKICKS RADIO
Dan Bernardi // Photography: Donnie Pagel
Behind the scenes, in front
of the mic: the backbone
of Cleveland radio
24 PRESSURE LIFE
| Issue 2
C
hances are by now you've heard; WMMS's Rover's Morning Glory and
The Alan Cox Show are the real deal when it comes to radio magic. Alan
and Rover are superheroes of the airwaves, but every Batman needs
a Robin. Often referred to just as “the gang,” their names are not in
the title, but without any radio sidekicks, we'd have some seriously lonely
one-man shows. We sat down with Erika and Bill from ACS and Kaitlin
and Charlie from RMG to find out more about them and what it's like to
co-host two of the biggest radio shows in the city.
Issue 2
| PRESSURELIFE.com 25
The Alan Cox Show
Rover's Morning Glory
FROM TECH SUPPORT TO COMIC RELIEF,
SIDEKICKS MAKE THE SHOW WHOLE
26 PRESSURE LIFE
| Issue 2
01.
02.
03.
04.
Role on the Show?
Proudest Moment?
Lowest Moment?
Positives and Negatives of Being
an On-Air Personality?
CHARLIE
I'm in charge of all audio and any video we play.
The night before, I'm looking at news, then I get in
early and pull audio clips. I think some people think
I'm better than I am. I just hit the fart button for a
living. That is my actual job; I hit a button that makes
fart noises.
Dieter and I were having a dick-measuring contest,
and I won. I brought a secret weapon, which was a
fleshlight, so I prepped with that. I don't know if Dieter
was nervous, but he tried to get it going and decided,
“I'm out.” I was pretty proud of it. My father never
called me after any show we'd done before, but he
called me after that one and said, “Hey — great job on
the dick today.”
Lowest moments happen a lot for me. Once a month
there's a low point where they're shooting my own
puke into my mouth or something. Water boarding
with whiskey. Or if you like, say a joke that just bombs,
that never feels good either. The whole room goes
quiet and it’s just crickets. And you know, I'm in charge
of playing the cricket sound effects, and sometimes
you have to do it to yourself...
KAITLIN
My main job as producer is to help direct the. I'm
booking guests and doing research on what topics
we should be discussing. During the show, keeping
everything on time, such as live commercial reads.
Also chiming in, which has been the most difficult
thing for me. Usually you think of a producer as
being more behind the scenes, but I've really been
able to become part of the show.
I hadn't anticipated for this to come out on the air
so soon, but my dad committed suicide when I was
8-years-old. I was really emotional and upset; at the
time, I couldn't believe I had to talk about that on
air. But then the feedback I got and I'm still getting —
they're like, “hearing you talk about it makes me feel
okay to talk about it.” That was the first time I was just
blown away by the impact that the show has.
We do a lot of crazy things on the show. I had to do a
sniff test. Not something when I went to school for
radio, that I thought, “Oh yeah, I'm gonna be sniffing
someone on the show.” Between that and spanking
Jeffrey, those are pretty even. I think it helped me
gain respect from listeners. They were not expecting
that from me. But I'm up for anything and I'm not just
gonna back down from challenges.
ERIKA
I definitely have an administrative role, making
sure the show is podcasted, and I sort of train all
the interns too. The guys always make fun of me
because sometimes I say I'm the voice of reason, but
sometimes I really am! I'm not a comedian; I throw
some zingers in there when I can, but I think my job
is really to be the support for Alan and Bill.
Making Alan laugh is always my goal. He doesn't
always give you progress reports, but when I make
him genuinely laugh, that's my litmus test of whether
I'm doing a good job or not. I can think of maybe
one joke I told about shark assisted abortions or
something, and I could hear his deep genuine laugh,
and it's moments like that where its like, “Okay, I'm
doing something right.”
When we had the change of co-hosts, before Bill
started, there was a two to three month period where
we didn't have another co-host. It was right around
Christmas time when most people are thinking about
spending time with family, and all I could think about
was all the pressure I felt to step up to the plate. I
didn't want to blow my chance to really shine. I loved
what I did; it was just a lot of pressure.
BILL
My role is co-host, or sidekick is I think how I'm
listed in the company Rolodex. It’s basically: be
funny... sometimes. Alan, Erika, and I will brainstorm
different things to keep the show fresh and
interesting. I handle a lot of the web content that we
do, come up with bits, and try to keep everybody on
their toes, and then, just also know when to shut up.
It's a very important part of my job.
Sometimes comics will come in and we get something
going. Like Richard Lewis — a legendary comedian,
huge fan of his — we were busting each other's balls
like we knew each other, having the best time going
back and forth, being kind of sarcastic assholes. It
sounded mean, but the smiles on our faces. After he
was like, “I love this guy,” and I'm like, “You too man.
You're amazing.”
The past few months I was kind of on edge with some
personal stuff and didn't want to bring that on air, so
I couldn't tell anybody. Some guy took a shot at me
stumbling over some words in erotic lit, and I was a
little salty that day so I just got pissed, slammed down
a pair of headphones and walked out of the room for
a few minutes. I composed myself and came back and
was like, “Well that was dumb.”
[+] Free drinks. Sometimes, you know.
[–] Our show is pretty popular, and people see shit
you wouldn't want them to see. Like I was doing
karaoke, drinking a lot, and they recorded it and sent
a video I had to re-watch. Think of every drunken
mistake you've ever made and you have to re-watch.
But then sometimes people record other things that
are sweet, so then there's those days.
[+] We do a lot of fun and games and jokes, but we
really do reach a lot of people and its not just in a
superficial way all the time.
[–] Immediately my first day, the video of me
introduced as producer got posted, people were calling
me ugly and fat, saying, “We hate her, she's awful.”
Some people will say anything. They don't know or
care to get to know me. Now I'm finally able to kind
of turn it off.
[+] Its a super fun job and its not like any other 9 to
5 whatsoever. There's so much creative freedom, and
I get to walk into work everyday doing something
completely different then the day before.
[–] Job security is scarce in this business. It’s an
entertainment world, and you only sign contracts for a
few years at a time. It can be a little worrisome, tense
sometimes, wondering whether or not we're gonna
re-sign, how long I'm gonna stay in this business.
[+] Having a job that I like to go to. I get to talk shit
with my friends for a few hours. It's nice.
[–] People do start to get into your lives, and people
do — whether they're jealous or they're just dicks —
want to hate on you. At first it was difficult and now I've
kinda let all that go. Sometimes it's because they hate
you, and sometimes it's like “he's a public figure; I'm
going to fuck with him.”
Issue 2
| PRESSURELIFE.com 27
Rover's Morning Glory
The Alan Cox Show
CHARLIE KAITLIN
05.
How did you get the nickname Chocolate Charlie and have you come to accept it? When I first
started I had a little bit longer hair, and I looked like the
kid from Willy Wonka and the Chocolate Factory, and his
name's Charlie. I have since cut my hair but I still have
this nickname. I don't mind Charlie, but I'm not a big fan
of the chocolate part.
06.
Dumb was a huge part of the show for so long
and now he's gone. How do you feel about his
absence? We all liked Dumb. It sucks not having him
around because I'm good friends with him, but we make
up for it. They always remind us, and it's apparent — we're
replaceable. You can always find someone new with crazy
stories and weird things about themselves. Rover's really
good at finding those quirks and using them.
I could fail, they
get someone else,
and the show
would go on; but
if Rover fails, it
doesn't go on
07.
How does it feel to be a replaceable sidekick? It makes us work harder if
anything. You better try your best, because you could be gone. I don't like
the spotlight, and there's a lot of pressure for the top person. I could fail, they get
someone else, and the show would go on; but if Rover fails, it doesn't go on. I like
not having that pressure.
08.
Roverfest is coming up soon. What are your duties there and any big surprises in the works? I'm always there running around, fixing small things.
Last year I was trying put a go pro on Jeffrey's head, and I was not successful whatsoever. I don't personally have fun until 10 p.m. when everything settles down and
I can finally have a beer. This year you'll have to wait and find out.
28 PRESSURE LIFE
| Issue 2
05.
05.
06.
06.
What's it like jumping into the mix on an established show like RMG? It's extremely intimidating. These people have such chemistry together. My first
day I was terrified, but the more I'm around them the
more comfortable I am. They're a great group of people
to work with. They're so professional and good at what
they do, there's no better place to learn radio than from
all of them.
For a while Duji has been the only woman on
the show. With two ladies in the mix, does
that change things up a bit? It has brought a different
dynamic to the show that they've never had before. People like to rip on Duji but she's been one of my biggest
mentors. She has a child, is older, and has a very different life, so her viewpoints are a little different than mine, being single in my 20s. It’s
nice to be a representation of the other girls out there. As much as people think it’s
a male oriented show, there are a lot of female listeners.
07.
Is there any behind the scenes drama or feuding you're involved in? So
far we've been getting along. People seem to think there's sexual tension
between Dieter and me. I don't feel that or sense it, but a lot of people write or call
in to say that, so...
08.
ERIKA BILL
Roverfest is right around the corner. Do you have any plans there? I'll probably be Duji's right hand girl the hold day — anything that she needs, helping out the calendar contest, kind of being a runner for things. As much as people
like to think we just party the whole time, there's a lot of work involved.
Do you ever get the urge to steer the show? See
that's what I'm working on. To be a good co-host
you need to be the support system for the host. It's difficult, being a Type A personality, to take a step back. It
doesn't come natural to play second fiddle for anyone,
but I respect Alan so much it makes me want to take a
back seat and see where he takes us.
Being the only female on the show, do you
feel added pressure to represent your gender?
I don't know that I feel the pressure, but I definitely get
the most backlash. When it's a male-geared show, people aren't necessarily looking to hear the female perspective. But I do think I'm on the right show to voice my
opinion without being considered what they call “the
hole.” I try to be smart and come correct.
His rule: "don't
make my job
harder". As a
co-host, I'm there
to make him
look better
What's it like being a number two on the show?
I feel like I'm number three, because Erika's got
some seniority over me, and she's also a pretty big
personality. I kind of like being able to pop in when I
want. It's not my show, I get to be on it and it’s awesome.
Sometimes I don't even feel like I should be on the radio!
But sometimes I'm really good at it.
06.
Your stand-up is definitely geared for adults.
How do you deal with censorship on the air?
Coming up with innuendos and ways to say things that
are dirty is fun, but it’s also frustrating. A lot of times
when I'm tripping up over my words its because I'm so
used to doing stand-up, and when I can just let stuff fly
out of my mouth I don't have to worry about saying fuck
or shit, or whatever awful thing I want to say, And then I have to readjust. I know
the line and dance right up next to it.
07.
What are some big things you've learned from Alan Cox? His rule of the
show: “Don't make my job harder.” As a co-host I'm there to make him look
better, not drag him down. That, and never assume the listeners can't handle intelligent content. That's why Alan is so respected in this industry; he doesn't dumb his
show down. I mean we do talk about farts too, but he is really smart.
07.
08.
08.
What do you have to say to all the critics out there? People look at our job
and think it's really easy, and that anyone could just sub in any day. That's
our most common hatemail — “You suck. I could do a better job than you.” By all
means, sit in my seat for a day because it is not easy and you're only as good as
your last broadcast.
05.
Any new projects on the horizon? I'm doing a new stand-up showcase at
Hilarities every month, where I take five comedians from around town that
are newer, funny, fresh and I put them up on one of the best comedy clubs in America. It's called Billarities at Hilarities.
If Hollywood handed you the leading role in a film, what would it be? My
guess is it would be a bio-pic about if Chris Pratt never made it. They just
need to make a movie, like “Chris Pratt never got into shape, and was never successful — could you play that role?” and I already am. I already am.
Issue 2
| PRESSURELIFE.com 29
EAT
THIS
continued from page
nice bridge that’s happening between the commercial advertising
side where everything looks perfect and the natural side where
everything looks approachable enough that you can make it at
home. It’s the bridging of the two in between where you have the
imperfections; the crumbling, the drips, the melting, all those little
features that make it seem like we didn’t fake it. A lot of times we’ll
get to where it’s perfect and it looks too perfect, so we wait for it
to melt or mess it up a little bit to make it look more approachable
because it’s more appetizing when it seems like something you
can make yourself.”
11
The studio itself was designed with input by food stylists, the
people who prepare the food the photographers shoot. It looks
like an actual kitchen with working ovens, microwaves, a sink and
two large islands (made from the wood panels of what once were
bowling lanes at a local alley) with wheels so they can be shifted
around to create space as needed. A separate space with shelving
up to the ceiling holds props of every style imaginable: silverware,
multi-colored plates colors, tea and china
sets, designer cookware, dessert dishes.
The majority of the items were randomly
accumulated by BurkleHagen through
donation or purchased at local rummage
sales. The warehouse space itself is decorated with random designs by local artists;
even the bathroom and shower area. It is
an artist’s haven.
The guys take their craft very seriously, but themselves less so.
Burkle has a tattoo of camera aperture numbers on his chest in
tribute to his chosen profession. “It’s just the 1 through 64 aperture
rings. I got that when I was in Chicago. It’s fun, I like it. People
think it looks like a prison number on my chest because the numbers are all really close together and there’s no spaces in between,
so it gives me a little more cred. And there’s all these decimal
points, people are like, ‘That’s a really weird prison number you
got there.’”
Hagen quips, “If Andrew ever gets in trouble he just rips off his
shirt and shows his numbers.”
A lot of times we’ll get
to where it’s perfect and
it looks too perfect, so we
wait for it to melt or mess
it up a little bit.
So what about that age-old advertising complaint, about how the food never actually
looks as good as it does in pictures? Hagen admits, “A little of
what we do is a lie. We build up things to look perfect but there
are laws in place for commercial photography. If we’re shooting
a Big Mac, we have to have the same amount of ingredients that
McDonald’s is selling that Big Mac for, so we can’t add a bunch
of lettuce to make it look better or add extra meat or anything. It
has to be what their specs are. But there are tricks to make that
item look more appetizing. But I think the trend is and has been
for a while now making food look real. Even if you look at some
of McDonald’s current ads, the food is a little more realistic, it
has a real lifestyle to it instead of that plastic, fake looking food.”
“It is real,” Burkle adds. “I think it’s no different than any other
commercial advertising photography medium. If you’re dealing
with fashion, you’re going to have a tailor and a stylist. You look
at a clothing catalog — all those clothes are custom fit to the body,
a model flown in from New York and all that. Food photography
is the same kind of thing. If the shot is featuring a burger, it’s
custom built and the best ingredients are used. Right now there’s a
30 PRESSURE LIFE
| Issue 2
Looking toward the future, Hagen and Burkle
are developing ideas for their rooftop space. A
500-square-foot herb garden is being considered, as well as a deck and area to host private
parties and charity fundraisers, the latter of
which recently resulted in a successful Yoga
Night with an after-party inside the studio.
Support of the local community and charitable causes is important to BurkleHagen, and
they see the rooftop space with its fantastic
view of the downtown skyline as an opportunity to do more.
BurkleHagen’s photography studio is just one of many up-and-coming food-related businesses currently placing Cleveland on
the culinary map. The city’s rich history of ethnic cuisine and
long-standing traditions like Gallucci’s and the West Side Market
are now receiving more attention thanks to the modern stylings of
popular master chefs like Michael Symon and Zack Bruell, as well
as the eccentric neighborhood spots Andrew Burkle and David
Hagen are exposing. As more and more foodies choose Cleveland
as a travel destination for fine culinary experiences, our reputation
will continue to grow and word will continue to spread.
burklehagen.com
RANTS and RAVES
One girls attempt to bring the people of our city peace of mind by plundering the
most salient inquiries, pillaging for honest and righteous truth, and applauding the
play place that is the Internet.
Holly Kabat
Fat guys and T/Polo knit shirts (around town)
Granted, many men are overweight, some much more than others.
Why do some men that are dressing casually tuck a T-shirt or Polo knit into
their pants? It makes already large bellies look even larger and strange!
Men, pull your shirts out!
• do not contact me with unsolicited services or offers
• post id: 5042422217
cleveland.craigslist.org/rnr/5042422217.html
Because the fashion of a polo shirt baffles even me from time to time, my
first inclination was to do some Internet research on the collared item of
clothing itself. Based in sport (contrary to many of its wearers), the polo
shirt hails most popularly from the uniforms of polo, golf, and tennis. Top
search engine results will try to tell you otherwise — that it is a garment
for the masses — but take a peek at the Wikipedia page and try not to
shudder as the shame of your ignorance washes over you. You may no
longer be able to suppress the image of a beer belly flopping helplessly
behind piqué cotton as our rider saddles up and swings his mallet
majestically down the tempestuous 300 yards of a polo field. Imagine the
unassailable grins on the faces of Ralph Lauren and Tommy Hilfiger as
they high-five and roll around in your thankless piles of money.
For whatever reason, men who have probably never lasted beyond
love-love in a tennis match have adopted this style. Perhaps an attempt
to look professional while remaining casual, the polo shirt is essentially
the mullet of menswear, with its business appeal on the top and untamed
confusion at the bottom. The unsuspecting hem suffers diffidently as it is
stuffed down the pleated khaki front, strangled between belly and belt.
Dearest ranter, while I get the feeling your beef (I did that on purpose)
is ultimately with the evolution of men’s fashion, I can’t ignore your
unresolved discontent with “fat guys around town.” Perhaps you
yourself are an overweight man, reaching out for change — a sort of
anonymous solidarity to tilt the menswear world on its axis. For that I
applaud you, and for the way in which you command the powers of
the Internet, situating yourself among myriad complaints of misguided
trends. What better way to enact change, audaciously saving people
from themselves, than to unite men of varying degrees of obesity in
a movement of un-tucking their shirts? Let me hear your battle cry,
Cleveland: Men, pull your shirts out!
Issue 2
| PRESSURELIFE.com 31
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