BengalNews Reporters
Karl Frizlen, president of The Frizlen Group Architects, is investing $3.8 million into 346 Connecticut St., the building formerly known as Horsefeather’s Architectural Antiques. A specific closing date has yet to be identified, however, after the process of closing with the chosen lenders has finished, the project will be underway. Frizlen is hoping for a
mid-summer start date. There are two hurdles that Frizlen must clear before he is able to go ahead with the project. To get final approval for the project Frizlen must receive clearance for an amendment in the zoning code for the building and needs to secure the state historic tax credits that are an essential part of the projects funding.
Connecticut Street falls under C-1 Zoning codes. This zone applies to areas easily accessible and useful for retail. A meeting to finalize the approval of the zoning for the building is in place for next month.
Tax credits are a dollar amount that comes off of the taxes a developer will have to pay on the property. They are in place to promote development by saving the developer money on taxes as an incentive for their expansion of business. By not having to pay as much in taxes, it allows the developers to focus on running the business and getting return on their investment.
“Even though the store front is slightly modified, enough of it is still there, most of the street lost its significance so it’s a key connection to the past,” Harvey Garrett, executive director of the West Side Community Collaborative, said.
The West Side Collaborative is a collaboration of over 30 West Side nonprofit community and faith-based organizations.
“The building is iconic because of the magnitude, density and value of the building,” Frizlen said. “It is important to redo and save this building.”
Frizlen proposed that the building consist of a local food market, including a farmers’ market, apartments that will rent between $1,000 and $1,400 a month, office space and food production and processing.
The building was previously used as a warehouse to store furniture and antiques. It has been vacant the past two to three years.
The 16 apartments consisting of 3 bedrooms to 4 bedrooms are intended for the use of student and faculty housing.
The main floor will host a food market including a bistro and micro stalls, which will allow customers the option to watch the food preparation process before purchase. Food for production will include sausage, yogurt and salsa.
Frizlen is looking to work with 15 vendors total and has closed a deal with 6 vendors to 8 vendors. Some vendors include White Cow Dairy, a dairy farm in East Otto and Pasta Peddler.
Wine aging and mushroom growing will take place in the basement as well as the placement of a stationary exercise bike that will generate electricity for the first two floors of the building.
One theme that runs constant in all of developer Karl Frizlen’s buildings is the use of solar panels and other green technology to make his buildings as environmentally friendly as possible.
ReplyDeleteSolar panels are more expensive to buy and install than traditional energy sources, the long-run benefits outweigh the initial cost. Since solar panels normally last around 30 years and require very little maintenance, the initial cost is pretty much the only investment that needs to be made.
The two biggest benefits of using solar panels are that they drastically reduce energy bills thereby saving money because of the decreased reliance on power from the energy companies.
The second big benefit of installing solar panels is that they are very good for the environment. Solar panels provide a clean, pollution-free source of energy and the sun’s energy is abundant so there is no concern of it ever running out.
As traditional energy sources such as coal and petroleum are becoming costlier and energy companies keep raising their rates, solar panels become a more attractive option for more and more people looking to save money and help the environment. -- Marc Lucarelli
In the basement of the future complex on Connecticut Street there will be a few retail spaces. One of these places will be making and selling homemade yogurt.
ReplyDeleteMaking yogurt can be an easy way to add a healthy snack to your diet. You just need a few simple ingredients most of which can be found in the average kitchen.
Now the equipment can be found around almost any kitchen: A double boiler that can hold at least 5 cups, a candy thermometer that ranges from 100 degrees F to 300 degrees F, a container or containers for the finished yogurt, spoons and a bowl.
Ingredients and recipe make about 5 cups of yogurt. Start with 1 quart of milk. Then add 1/3 cup nonfat dry milk powder. (If you choose to use skim milk you will use 2/3 cup of the milk powder.) ¼ cup of commercial, unflavored, cultured yogurt. The future you can save some of your homemade yogurt to use as the starter yogurt instead of buying it. A few tablespoons of sugar or honey are optional.
You will also need to choose your incubation method. This will determine how long your yogurt will take to make.
Now that you have all your ingredients you will need instructions. If you’re looking for easy to follow instructions you can go to allfreecrafts.com or chetday.com. -- Tiffany Monde
One of the food projects taking place in 346 Connecticut St. will be making sausages in the basement on the building.
ReplyDeleteAccording to “How to Make Homemade Sausages,” posted on Simply.com by Hank Shaw of Hunter Angler Gardener Cook, it only takes a few ingredients to whip up some homemade sausages. Ground meat, fat, salt, and flavorings. Details for specific amounts of flavoring can be found at simplyrecipes.com.
A meat grinder, sausage stuffer, and casings (scrubbed salted pig intestines) are also necessary to begin the process.
You begin by cutting the meat and fat into 1 to 2 inch squares and then mixing the two together. Shaw said it is best to start with both the meat and fat very cold, as well as freezing your meat grinder.
Next you add your spices and vinegar to the meat, place entire contents into warm water, remove after a few minutes and let chill.
Then proceed to slowly move the meat through the grinder while quickly turning the handle to produce ground meat.
For sausage patties, press the meat with your hands and form into a flat circle, and for sausage links run warm water through the casings and then stuff the ground meat into the casings slowly and carefully. Finally, pinch casings together at desired length of link and hang for approximately two hours followed by refrigerating sausage over night. --Kori Sciandra
Nice Post..
ReplyDeleteCrowdfunding