One of the overlooked bounties of living, working or visiting Cleveland, Ohio is its wide cultural diversity. In the early 20^th century African-Americans, Chinese, Czechs, Germans, Hungarians, Italians, Irish, Poles and Slovaks came to the shores of Lake Erie bringing their hopes and dreams of a better life. Packed along with their few and precious belongings, they brought their language and heritage, often in the form of food. Perogies, falafel, cavatelli and wiener schnitzel are exotic-sounding dishes in many parts of the country but to Clevelanders, these delights are separated by only a few city blocks. As far away as Central Pennsylvania, Cleveland’s cultural and food diversity looks like paradise. It’s that mixing and blending of flavors that brought Chef Brian Doyle to Cleveland in 1996 to further his culinary career.

The list of fantasy careers that a seven-year old will share with others is vast and long, ranging from Astronaut to Policeman, with the occasional Lion-Tamer thrown in for good measure. Brian Doyle’s love of food and all things related, made his career choice clear, he wanted to be a Chef. With the loss of his mother at an early age, Brian sought what brought him comfort and joy in his life, gardening and cooking with his family.

“On my mother’s side of the family, they, [my grandparents] were from the south and they had a huge garden… I would say about an acre. So I helped plant, I helped harvest and I helped cook too, so my appreciation for food came from that. On my dad’s side of the family, my grandmother was from Sicily and my grandfather was from Ireland and they had a huge garden also. So between both families, I was always gardening, fishing and cooking.”

Brian’s family tradition and influence about cooking with fresh, wholesome food was further inspired by the cooking shows of his youth. Long before the Food Network came into existence, there were the classic cooking shows of PBS. Together with his father, Brian would enjoy Julia Child, Justin Wilson – Cajun Cookin’ and the now infamous, Jeff Smith – Frugal Gourmet, instead of the traditional Saturday morning cartoons. However, it was the opera singing chef from Toronto, Canada, Pasquale Carpino and his show Pasquale’s Kitchen Express that thrilled and excited Brian about professional cooking with his showmanship.

Super P-Force india viagra online pills can be taken without or with food. These problems may arise due to psychological aspects rising due to tension and anxiety, family complications, depression, and nervous ailments; due to diseases like diabetes, obesity, high blood pressure, and high cholesterol/lipids, all of that contributes to cardiovascular problems viagra online in canada and can increase the risk of getting a transplant or using some sort of drug or medication as the real treatment could be done through it. Supermodels and celebrities have become nearly addicted to Acai viagra cost india browse to find out more Capsules of premium quality. Also, these medicines are believed to be effective in boost up the overall stamina and energy for men during sexual stimulation. order cheap levitra check out this link Graduating from Penn State’s culinary school at Pennsylvania College of Technology, Brian began his apprenticeship under a variety of skilled Executive Chefs in both the hotel and restaurant kitchens. After years of long hours learning and perfecting cooking techniques while taking on more responsibilities in the kitchen, Brian ultimately became the executive chef of the Fulton Bar and Grill. In his first role as an executive chef, Brian spread his wings offering creatives spins throughout his menu. With executive chef experience Brian then took on the maverick role as the Head Chef at The Marriott on Cleveland’s Westside. Tasked with changing the kitchen culture, menu and dining experience, Brian fully embraced his role as an agent of change.  After time and significant effort, the change that were desired in the Marriott kitchen were in motion and Brian’s need for new challenges took him to new opportunities.

Now Brian’s focus is his own food business, Sōwfood and becoming another piece of Cleveland’s community legacy.

“Sōwfood is the umbrella name of this concept of food access, food education and food life. We’ve become a culture of convenience products, prepared packaged goods and we’ve lost a part of ourselves in that. We’ve lost an intimate relationship that we’re suppose to have with food; it’s biological. I’m interested in everyone coming back to food in a more real way.”

Sōwfood all starts with an urban farm producing wholesome, fresh produce, just like what was available from Brian’s grandparents’ gardens. The riches from the farm also are used to further food education for Cleveland’s next generation. In cooperation with the Urban Community School, Brian helps widen the food exposure to young people and provides options to the fast food that permeates many of the children’s communities.  Sōwfood strives to be self-supporting through traditional catering and a unique offering that allow subscribers to receive weekly prepared meals using locally produced food from local urban farms, including their own.

Brian’s roots are in the gardens of his grandparents, in the cooking shows of his youth and the world of experience he’s gained by cooking professionally for years. Now Brian’s roots are planted and growing deep in Cleveland’s fertile food culture and community. Like those early immigrants to Cleveland shores decades ago, Brian works not only to provide for his own family but works to make his adopted community better.