Stay up-to-date on the companies, people and issues that impact businesses in Syracuse, Central New York and beyond.

Taste of Syracuse to again offer food, music & help charities
SYRACUSE, N.Y. — This year’s Taste of Syracuse event, the 25th anniversary edition, will again include plenty of food samples, music and concerts, and a chance to help two local charities. The 1990s alternative rock band Spin Doctors will headline the upcoming Taste of Syracuse event, held June 2-3, in and around Clinton Square. Spin […]
Become a Central New York Business Journal subscriber and get immediate access to all of our subscriber-only content and much more.
Click here to purchase a paywall bypass link for this article.
SYRACUSE, N.Y. — This year’s Taste of Syracuse event, the 25th anniversary edition, will again include plenty of food samples, music and concerts, and a chance to help two local charities.
The 1990s alternative rock band Spin Doctors will headline the upcoming Taste of Syracuse event, held June 2-3, in and around Clinton Square. Spin Doctors will perform on Saturday night, June 3, on the Sysco main stage, and rock band Eve 6 will perform on the Washington Stage early Saturday evening as well. That’s according to a March 15 announcement from Galaxy Media, which organizes Taste of Syracuse.
The youth talent showcase will also return to Taste of Syracuse on Saturday between 11:00 a.m. and 1:30 p.m. Altogether, Taste of Syracuse will have non-stop music for two days featuring more than 26 bands and over 100 local musicians.
The event, described as “Central New York’s biggest food and music festival,” will be held from 11 a.m.-10 p.m. both days. Admission is free. Those attending can sample items from local eateries for only $2.
Taste of Syracuse is sponsored by The Summit Federal Credit Union and presented by Tops Friendly Markets.
The Taste of Syracuse will collect donations for two charitable organizations, PEACE Inc. Big Brothers Big Sisters and Sleep in Heavenly Peace. The Summit, Tops, and other sponsors and vendors will be working with the festival to raise money for the charities both days. All proceeds from activities at the Summit’s tent and the Tops tent will be donated to the charities. Taste of Syracuse raised more than $20,000 for local charities in its 2022 event, per its Facebook page.
The 2023 Taste of Syracuse will include a new streamlined layout and that will be “centralized” around Clinton Street. The festival will expand down to Washington Street and will utilize two new parking lots around that area. The Sysco main stage will now be located within the Clinton Square fountain area. The Erie Stage will remain in the same location and the third stage will be in the parking lot located at the corner of Clinton and Washington Streets.
Syracuse–based Galaxy Media says it offers digital solutions, experiential marketing, 13 radio stations based in Syracuse and Utica, and a sports-marketing department, per its website.

Knapp starts as dean of SUNY Oswego School of Communications
OSWEGO, N.Y. — Jennifer Knapp had been serving as the interim dean of SUNY Oswego’s School of Communications, Media and the Arts (SCMA) since July 2022. As of March 31, her title no longer includes the interim tag. Knapp assumed the interim role when SCMA Dean Julie Pretzat decided to return to classroom work for
Become a Central New York Business Journal subscriber and get immediate access to all of our subscriber-only content and much more.
Click here to purchase a paywall bypass link for this article.
OSWEGO, N.Y. — Jennifer Knapp had been serving as the interim dean of SUNY Oswego’s School of Communications, Media and the Arts (SCMA) since July 2022.
As of March 31, her title no longer includes the interim tag.
Knapp assumed the interim role when SCMA Dean Julie Pretzat decided to return to classroom work for this academic year, Scott Furlong, SUNY Oswego’s provost and VP for academic affairs, said at the time.
Knapp has served SCMA as a professor, department chair, and associate dean and has participated in key initiatives for SUNY Oswego since her arrival in 2008, the school said in its March 27 announcement.
As the administrative officer leading the work of the SCMA, Knapp will oversee the completion of an $80 million renovation of Hewitt Hall; lead the school in advancing its goals through a shared governance model that draws from and elevates the strengths of SCMA’s diverse departments, programs, faculty and students; engage in the university’s enrollment and retention efforts; uphold the institutional priority of inclusive community; and support the work of the SCMA advisory board composed of alumni working in the fields represented across the SCMA.
“I am a proud member of the School of Communication, Media and the Arts, so to have the opportunity to lead the school into its next chapter is thrilling,” Knapp said in the school’s release. “The completed renovation of Tyler Hall and the current renovation of Hewitt Hall are a testament to the university’s commitment to our programs, and will allow our students, faculty and staff to continue to demonstrate that we are the premiere university for these programs. Other than when SCMA was first created, this might be the most exciting time in its history.”
SUNY Oswego says it sees Knapp as “uniquely positioned” to lead the SCMA and its more than 1,500 undergraduate and graduate students, and nearly 100 full-time faculty.
“I am very excited to have Jen join the Academic Affairs team as dean of the School of Communication, Media, and the Arts,” Furlong said. “Throughout her time here at SUNY Oswego, she has taken on greater responsibilities — all of which have enhanced opportunities for our faculty and students. She works well with the faculty and staff, and possesses strong listening and problem-solving skills, which will continue to serve her well. The SCMA continued to move forward during her time as interim dean and now as dean I see Jen taking SCMA to the next level during this very exciting time at SUNY Oswego.”

Brooklyn Pickle set for grand opening of new Utica eatery
UTICA, N.Y. — After some slight construction delays, Brooklyn Pickle is set to open its first location outside of the Syracuse area on April 17. The restaurant will mark the event with a ribbon cutting. A few lingering supply-chain issues pushed back the opening about a month, owner Craig Kowadla says, but now the eatery
Become a Central New York Business Journal subscriber and get immediate access to all of our subscriber-only content and much more.
Click here to purchase a paywall bypass link for this article.
UTICA, N.Y. — After some slight construction delays, Brooklyn Pickle is set to open its first location outside of the Syracuse area on April 17. The restaurant will mark the event with a ribbon cutting.
A few lingering supply-chain issues pushed back the opening about a month, owner Craig Kowadla says, but now the eatery is ready to welcome diners in Utica.
Along with being the first location outside of Syracuse, the Utica restaurant — located at 600 State St. in the former Utica Steam Cotton Building — will be the first location to offer beer, he notes.
“It’s kind of a natural thing,” Kowadla says of the addition, noting that he gets asked about beer a lot at the three Syracuse restaurants. With the Utica location’s proximity to downtown Utica and hockey games and other events at the Adirondack Bank Center at the Utica Memorial Auditorium, “I just think beer would go well,” he says.
The Brooklyn Pickle is also near Mohawk Valley Health System’s new Wynn Hospital, opening later this year, and is located below apartments in the former Utica Steam Cotton Building. Lahinch Group of Syracuse is remodeling the 94,500-square-foot building into 64 condo units along with 20,000 square feet of retail space and parking for about 200 cars.
Brooklyn Pickle occupies 6,200 square feet of that space with an industrial vibe. The space features neon signage, exposed brick and stone, a Brooklyn Bridge wall wrap, and high-top chess and backgammon tables.
It also features a garage-style door that can open to an outdoor seating area. “It’s going to be really cool,” Kowadla says. “People like being outside.”
Longtime employee Dan Ryan will manage the Utica restaurant, where he will oversee 20 new hires.
The Utica menu will be similar to Brooklyn Pickle’s three Syracuse locations with giant sandwiches, subs, soups, and desserts, along with daily specials and the restaurant’s signature pickles.
Kowadla praises Utica Mayor Robert Palmieri as a key player in bringing Brooklyn Pickle to Utica. “He’s been great,” the restaurant owner says. The mayor made a convincing pitch for him to open in the city, he says, and will be on hand for the 10:30 a.m. grand opening along with Center State CEO.
“The city of Utica is excited to be the new home of the Brooklyn Pickle,” Palmieri said in a press statement. “Utica’s diverse culinary offerings are part of what we’re known for, and the Brooklyn Pickle will be a staple of our food scene for years to come. We’re excited about our growth downtown, we’re happy the Brooklyn Pickle has made Utica home, and we look forward to great food in an awesome setting.”
The Utica restaurant is the first of two new locations Brooklyn Pickle will open this year. Kowadla will also open a location in Pinehurst, North Carolina in June.
He actually began work on the North Carolina restaurant first but encountered more construction delays there. Originally slated to open in February, the Pinehurst location will be about 2,800 square feet in size.
“The area’s really booming,” Kowadla says of Pinehurst, which is a popular golf area. “I think it’s going to be a really great spot.”
While he didn’t initially plan on opening two new restaurants in such a short span of time, he is already eyeing prospects for future locations. Binghamton, Watertown, Rochester, Ithaca, and Oswego are all likely contenders, he says.
Founded in 1975 by Ken Sniper, Brooklyn Pickle operates restaurants on Burnet Avenue and West Genesee Street in Syracuse and Buckley Road in Clay.

HISTORY FROM OHA: Baths That Cure: Public Bath Businesses in 19th-Century Syracuse
Many of us started this year planning to be healthier whether it is dieting, exercise, or mental wellness. But knowing how to achieve our goals can be confusing amid a myriad of often conflicting health advice, results, and testimonies. In terms of competing for the best solution, the present is not far from the past.
Become a Central New York Business Journal subscriber and get immediate access to all of our subscriber-only content and much more.
Click here to purchase a paywall bypass link for this article.
Many of us started this year planning to be healthier whether it is dieting, exercise, or mental wellness. But knowing how to achieve our goals can be confusing amid a myriad of often conflicting health advice, results, and testimonies. In terms of competing for the best solution, the present is not far from the past. Syracuse in the 19th century was home to various types of public baths: mineral baths, sulphur vapor baths, electro thermal baths, and Turkish and Russian baths all of which claimed to be the solution to improving one’s health.
On May 15, 1851, The Standard stated, “By long continued wearing of heavy clothing, which many do not change once a month during the winter, the pores of the skin become coated over with matter that is, according to a law of nature, exuding from the system. This needs to be removed, and by the best of means for effecting it, is of course the free use of cold water.” At the time a quick cold bath, rather than a warm or hot bath, was viewed as the solution to curing and preventing disease. The column then lamented that Syracuse had only one bathhouse: Bendall and Heller’s bath.

Bendall and Heller’s bath opened in 1850 at Brintnall Hotel on the corner of Warren and Fayette streets. The bathhouse offered cold and warm baths. Despite Bendall and Heller’s likely being the only bath in Syracuse, a writer for The Standard wrote in June 1851 that it seemed that not enough people knew about the baths. The writer pressed that a bath is crucial during the summertime and prevents illness. Luckily for the writer, more bath businesses appeared in the city throughout the rest of the century. Many of these establishments touted the healing properties of their baths.
In addition to a water bath or shower, many proprietors in the 1850s and 60s supplied patrons with sulphur vapor baths. These baths differed from a bath in the terms we think of today. Guests of the vapor bath sat naked in a box that would surround each patron from the shoulders down. Sulphur gas would pass through pipes connected to the box.
Advertisements for the sulphur vapor baths attested to remedying against rheumatism, bronchitis, hydrophobia, and other ills. In 1855, The Chronicle stated that these baths were not a common professional healing method, however insisted the baths were worth trying. Eleven years later, Mrs. H.M. Duell’s ad claimed that the gaseous bath was now professionally approved as beneficial to one’s health. Bath companies’ ads often provided long lists of diseases that their baths cured. Dr. George Buchner was no different, but he added statistics on bathing and illnesses.
Buchner and his wife owned an electro thermal bath on 35 Montgomery St. It was “not administered elsewhere in the State of New York” in 1865. They reported that the combination of heat, electricity, and water cured diabetes, rheumatism, “nervous afflictions,” “remove vegetable and mineral poisons,” and other ailments. To further his legitimacy and entice more customers, Buchner was also precise in his cure. For example he claimed that a bad common cold was cured with two baths and “acute rheumatism cured with fifteen to thirty baths.” Turkish baths were another common bath business in Syracuse, especially in the late 19th century.
Some Turkish bath companies such as La Concha offered Turkish and Russian baths. Turkish baths in America had pools of cold water, a dry heat room, and a washing room. Russian baths were, and continue to be, much like a sauna. Dr. T.C. Pomeroy’s Turkish bath ad claimed that his bath improves the complexion, relaxes the nerves, helps relieve asthma, rheumatism, malaria, and other ailments. William P. Dower, M.D.’s Turkish bath ad, hawked to “try it [Turkish bath] on a hard cold, or a rheumatic joint, or general debility of the system, and if it isn’t the most palatable ‘medicine[‘] ever taken, we miss our guess.”
Like any good business people, bathhouse owners saw the demand for health and cleanliness and honed in on those aspects — perhaps creating further confusion on the public’s part. Bathhouses in Syracuse no longer exist today, having been traded in for spas, and gyms that have saunas. And while spas and gyms do not boast to be the remedy for a long list of diseases, they still compete to be a solution toward one’s health.
Jordan Scott is assistant archivist at the Onondaga Historical Association (OHA) (www.cnyhistory.org), located at 321 Montgomery St. in Syracuse.

Mozaic CEO now also leads Oswego Industries following a retirement
Laurie Davis, CEO of the nonprofit Oswego Industries, retired April 1 after nearly 28 years with the agency, its board of directors announced recently. At the same time, the board approved a management-services agreement, appointing Allen Connely as Davis’s successor, effective March 1. Connely, who is the CEO of Mozaic, will provide direct oversight of
Become a Central New York Business Journal subscriber and get immediate access to all of our subscriber-only content and much more.
Click here to purchase a paywall bypass link for this article.
Laurie Davis, CEO of the nonprofit Oswego Industries, retired April 1 after nearly 28 years with the agency, its board of directors announced recently. At the same time, the board approved a management-services agreement, appointing Allen Connely as Davis’s successor, effective March 1.
Connely, who is the CEO of Mozaic, will provide direct oversight of both agencies as part of a planned leadership-succession plan.
“We, at Mozaic, are grateful to have the resources to be able to help other organizations with similar missions to ours be successful so that they can continue to provide more of their mission within their communities,” Connely said in the announcement.

This management agreement comes “after careful consideration from both organizations” to be able to continue to maintain financial stability while still providing vital programs and services to the individuals that they support in their respective counties, the organizations said.
“I’m happy to share that my departure will bring a fresh face and experienced leader to the agencies through a well-developed succession plan. I’m confident that this plan along with the strong management team created will bring both agencies forward in success” Davis contended.
Since 2015, Davis has led the strategic initiatives and operational guidance for Oswego Industries and sister agency, Arc of Oswego County, per the March 23 announcement.
Davis was “instrumental” in ensuring a constant environment for people with disabilities in the community through advocacy and the development of local partnerships. She secured state and federal funds to ensure continued business operations through the COVID-19 pandemic. She also restructured the senior-leadership team over the past two years and “takes pride” in the talent that will remain following her departure, the organization said.

EXECUTIVE SPOTLIGHT: Keida breaks barriers in male-dominated construction industry
MARCY, N.Y. — Growing up, Jennifer Keida was always a tomboy of sorts. Interested in athletics from little league baseball to soccer, Keida says it didn’t take long for her to realize that she was presented with different opportunities from her male counterparts. “I grew up playing soccer in the backyard,” she recalls. As a
Become a Central New York Business Journal subscriber and get immediate access to all of our subscriber-only content and much more.
Click here to purchase a paywall bypass link for this article.
MARCY, N.Y. — Growing up, Jennifer Keida was always a tomboy of sorts. Interested in athletics from little league baseball to soccer, Keida says it didn’t take long for her to realize that she was presented with different opportunities from her male counterparts.
“I grew up playing soccer in the backyard,” she recalls. As a child, it was hard to understand why she had different opportunities than the boys.
As an adult, heading up a $20-million-plus company in an industry that remains dominated by men, Keida has learned to not only embrace the differences but also to lean into them, learn from them, and grow from them.
“It’s still difficult to be a women working in construction,” the president and CEO of Standard Heating, Cooling & Insulating in Marcy says. “Things are still not equal.”
Keida began working for Standard — then owned by her parents Charles and Sandy Scholl — in 2000, serving as general manager and sales for a Connecticut branch. After about two years there learning the business, Keida advised Standard to close that office, and she moved to the company headquarters at 9488 River Road in Marcy.
Over the years, Keida has tackled many roles and tasks at the business from sales to getting out and measuring at job sites.

With three “strikes” against her — petite, blonde, and female — Keida says she spent a lot of time battling stereotypes. At trade events, the assumption was that she was there as “somebody’s wife,” Keida recalls.
At first, Keida pushed back and wanted to prove she was worthy of being there. She soon learned the more time she spent proving she belonged there, the less time she spent learning at the events.
Now, Keida uses the events as learning opportunities as she continually seeks to better herself, the company, and her industry.
The reality is that women in the construction industry do face some barriers that men don’t experience, she says. That’s why Standard makes sure to accommodate those needs in various ways.
Professionally, Keida has worked to increase her knowledge in order to expand the business. She credits Rich Waite, a longtime Standard employee, with supporting her business journey.” Keida also participated in the Goldman Sachs 10000 Small Business program in 2013.
“That was like a crash course in business,” she says. “We dug into the business model. What could we do better?” At the time, Standard Heating, Cooling & Insulating had about 25 employees and was generating $3.5 million in sales. The company implemented several changes as a result of the Goldman program and really began to focus on business development.
In February 2020, Standard was producing about $6.5 million a year in sales when Keida purchased the company from her parents. One of her first acts was to make Waite a minority owner. “He’s the guy who believed in me,” she says.
Since Keida took over, Standard Heating, Cooling & Insulating has grown from about 45 employees to just under 100, while sales topped $20 million in 2022 and are on track to hit $29 million this year.
In early 2022, Standard opened a Capital Region location at 187 Wolf Road. NYSERDA, for which Standard is a top contractor, had indicated the region was underserved.
Standard has three main business areas — its market rate business where customers pay for the work, its NYSERDA business where various energy programs pay for all or part of the work, and its commercial projects division.
During the COVID-19 pandemic, Standard stayed busy on the commercial side, which was deemed essential. The company adapted to remote work for the office staff, furloughed some employees while increasing the pay for those still working, and brought 100 percent of its staff back on board as soon as it was able.
While her staff is quick to credit Keida with providing opportunities and perks other companies do not — Standard provides employees an annual vacation reimbursement of up to $2,000 — Keida quickly credits her success to her team. The Standard team includes Waite as COO/EVP; Jason Porter, VP of operations; Jeff Belisle, VP of finance/CFO; and Brooke Konifka, VP of talent and culture.
Keida also credits her mentor, Jeff Schafer, who operated Schafer Sales Development Group in Utica for many years. She connected with him through an ad for sales training in the Central New York Business Journal.
“He was that guiding person that challenged me,” Keida says. Schafer told her when she was wrong, pushed her when she needed pushing. “He held me accountable. He also reminded me that I had the skill set to do it,” she says. Schafer remains a mentor to both Keida and many on her sales team.
Both at Standard and in her personal life, Keida strives to be a positive role model for women and focuses on providing opportunities for women and breaking barriers.
Keida, who holds a bachelor’s in fine arts from Alfred University, is currently working toward her MBA from Boston University.
The Greater Utica Chamber of Commerce recently named Keida its 2023 Businessperson of the Year and will honor her at an event later this year.

Binghamton marketing firm earns MWBE certification
BINGHAMTON, N.Y. — MediaBrush Marketing recently received certifications as both a Minority Business Enterprise (MBE) and a Women Business Enterprise (WBE) (or MWBE together) from Empire State Development’s Division of Minority and Women’s Business Development. “It was something I wanted to do from the beginning,” owner Stephanie Krummenacker says, however the company needed to be
Become a Central New York Business Journal subscriber and get immediate access to all of our subscriber-only content and much more.
Click here to purchase a paywall bypass link for this article.
BINGHAMTON, N.Y. — MediaBrush Marketing recently received certifications as both a Minority Business Enterprise (MBE) and a Women Business Enterprise (WBE) (or MWBE together) from Empire State Development’s Division of Minority and Women’s Business Development.
“It was something I wanted to do from the beginning,” owner Stephanie Krummenacker says, however the company needed to be in business at least a year before she could apply. “I just really put it on the backburner.”
In the four years since starting her business, MediaBrush has grown from Krummenacker and her laptop to a team of 10 with offices at 31 Lewis St. in Binghamton.
Over time, the topic of becoming an MWBE kept popping up, especially with the nonprofit organizations MediaBrush numbers among its clients, she says. Typically, nonprofits must follow a bidding process for projects and initiatives funded through state grants. Becoming certified would make MediaBrush eligible to bid on those projects and provide a fuller suite of services to those organizations, Krummenacker says.
“We handle marketing for companies all across the United States,” she says. About half of the company’s clients are based in Broome and Tioga counties. “I have a passion for medical marketing and nonprofit marketing,” she notes. Many of the companies she works with have requests for MWBE inclusion.

Krummenacker began the certification process in March 2022. “We were super excited to be approved in less than a year,” she notes. “It’s quite a process.”
In order to be certified as an MWBE, companies must be fully minority-owned and woman-owned. Krummenacker’s grandmother is full-blooded Cherokee and Krummenacker herself is a member of the Cherokee Nation of Oklahoma. Honoring that heritage with the minority business enterprise designation was something important to her.
“It was always a very important part of our growing-up process,” she says. It was a proud moment to share with her mother when she received the MBE certification.
The new certifications open up new opportunities for MediaBrush. “It’s going to allow us to invest in the agency at a higher level,” she says. Her hope is to invest in increasing education and pay for employees and to hire more team members to keep more services in-house.
“My goal in this business from day one was to invest in the business so I could invest in the people,” she says. “I want to keep good people in Broome County.”
The certifications also give the business the opportunity to compete for government contracts issued by the state and add the company to the state’s directory of certified MWBE firms.
MediaBrush is certified in several areas of expertise including advertising agency; advertising, public relations, and related services; digital-advertising agency; graphic-design services; media-buying agency; and public-relations consulting services.
Before founding MediaBrush, Krummenacker worked in media at several companies in the south before moving to the Binghamton area. She worked for Quincify in Binghamton before venturing out on her own.
Her firm provides an array of services including branding including logo and brand-identity development, marketing strategy, media buying, digital marketing, social marketing, and traditional marketing.

Donahue’s Livestock Farms to use small farm loan for new butcher shop
NORTH BANGOR, N.Y. — Donahue’s Livestock Farms in North Bangor in Franklin County is the second farm to receive a loan through a revolving loan fund for small-scale food producers in the northern New York region. The Adirondack North Country Association (ANCA) works with Foodshed Capital, which operates in Virginia, to offer the loan fund,
Become a Central New York Business Journal subscriber and get immediate access to all of our subscriber-only content and much more.
Click here to purchase a paywall bypass link for this article.
NORTH BANGOR, N.Y. — Donahue’s Livestock Farms in North Bangor in Franklin County is the second farm to receive a loan through a revolving loan fund for small-scale food producers in the northern New York region.
The Adirondack North Country Association (ANCA) works with Foodshed Capital, which operates in Virginia, to offer the loan fund, which is called the SOIL Loan Fund.
The 0-percent interest loan will help Donahue’s renovate and purchase equipment for a specialty butcher shop.
The new retail operation, dubbed Donahue’s Chop Shop, will provide farm-fresh beef, pork, and lamb for local customers, including families who participate in the federal supplemental nutrition assistance program (or SNAP).
The renovation project at 255 West Main Street in Malone, also in Franklin County, will begin in Spring 2023.
“Farmers like the Donahue’s are exactly who these SOIL loans are designed to support — experienced operators who are looking to expand their business,” Adam Dewbury, director of ANCA’s local food systems program, said in a release. “This project will provide Donahue’s Livestock Farms with a year-round retail outlet for direct-to-consumer sales, which they previously lacked. Expansion of their retail capacity will be a great complement to their wholesale operation.”
Founded in 2016, the Donahue family markets its products to restaurants, businesses, schools, institutions and stores across the North Country. The new shop will allow the business to sell directly to more consumers.
Owners Brandon and Katie Donahue, who have been farming since 2007, have long-term plans to open a federally certified facility to serve the meat-processing needs of their own farm and other local farms.
“The funds from ANCA and Foodshed Capital will help us to grow our business and increase community access to our local, natural meat products,” Katie Donahue said in the ANCA release. “Customers will also be able to buy our products with their SNAP benefit cards, which we now could technically take, but are just not currently set up for logistically. We anticipate that our new meat shop will increase beef, pork and lamb sales dramatically with the Main Street exposure. We’re very grateful for the SOIL Loan Fund loan from ANCA and Foodshed Capital.”
ANCA, a regional economic nonprofit that serves businesses and communities in northern New York, partnered with Foodshed Capital to launch its SOIL Loan Fund in 2022. Foodshed Capital is a certified Community Development Financial Institution that centers mission-driven lending and customized business support for underserved farmers.
The program was designed to address the challenges many small farms have accessing capital through conventional loan programs.
Capital for the loan program came from private donations as well as grants from Adirondack Bank, Adirondack Foundation’s Generous Acts Fund, the Glen and Carol Pearsall Adirondack Fund, Price Chopper’s Golub Foundation, and NBT Bank.
“We hear time and again from our livestock farmer partners that processing is a massive bottleneck. There are too few processors who work with small-scale producers, they’re too far away, or they don’t offer the kind of certification needed for direct-to-consumer sales,” Erica Hellen, director of strategy and development at Foodshed Capital, said. “We were so excited to deepen our partnership with ANCA to collaboratively finance the Donahues’ project. Not only will it support their immediate retail sales and short-term viability, but it will [also] support them as they expand their vision for a processing facility that will benefit regenerative producers throughout the region.”

Capraro Technologies Fund aids food-distribution program
UTICA, N.Y. — The Capraro Technologies Fund for Johnson Park Center Food Distribution at the Community Foundation of Herkimer and Oneida Counties received more than $9,000 in community donations in 2022. Gerard Capraro, founder and president of Capraro Technologies, Inc., matched the donations dollar-for-dollar. “We are so grateful to Dr. Capraro for his generosity and
Become a Central New York Business Journal subscriber and get immediate access to all of our subscriber-only content and much more.
Click here to purchase a paywall bypass link for this article.
UTICA, N.Y. — The Capraro Technologies Fund for Johnson Park Center Food Distribution at the Community Foundation of Herkimer and Oneida Counties received more than $9,000 in community donations in 2022.
Gerard Capraro, founder and president of Capraro Technologies, Inc., matched the donations dollar-for-dollar.
“We are so grateful to Dr. Capraro for his generosity and continued support of our center,” Johnson Park Center CEO Rev. Dr. Maria A. Scates said in a press release. “The funds awarded … will allow us to purchase additional pallets of food for community giveaways and the general food-pantry operation. We are able to purchase high-cost, high-value foods that low-income community members may otherwise be unable to afford in this era of rising costs of living.”
The fund, established in 2022, supports the food pantry located on West Street in Utica. Contributions to the fund directly support the purchase of food items for families in need.
“The fund was established to help the many people in need in our community who struggle with the everyday costs of life including the cost of fuel for their vehicles, costs of their home, and their high medical costs which oftentimes results in them making a choice between these items and putting food on the table for their family,” Capraro said.
Capraro will match contributions to the $10,000 mark, and there is roughly $900 left before reaching that goal, thanks to the community’s support and a $2,500 donation from Excellus BlueCross BlueShield.
“We recognize that addressing social determinants of health, such as food insecurity, is vital to the health and wellbeing of our communities,” Excellus BlueCross BlueShield Regional President Eve Van de Wal said. “We are fortunate to have extraordinary community partners like the Johnson Park Center who share our mission of helping those in our communities live healthier and more secure lives. We are proud to contribute to the Capraro Technologies Fund for the Johnson Park Center Food Distribution program, helping to continue the important work of providing nutritious meals to the most vulnerable in our community.”
More than 34 million people in America are food insecure, according to the U.S. Department of Agriculture. About 53 million people utilized food programs in 2021.

Grow-NY business contest accepting applicants through June 15
Companies and entrepreneurs interested in getting involved in the Grow-NY food and agriculture competition have until mid-June to apply. Grow-NY has started accepting applications for the fifth round of the business contest, Empire State Development (ESD) announced March 31. The application period continues through 5 p.m. on June 15. To apply and learn more about
Become a Central New York Business Journal subscriber and get immediate access to all of our subscriber-only content and much more.
Click here to purchase a paywall bypass link for this article.
Companies and entrepreneurs interested in getting involved in the Grow-NY food and agriculture competition have until mid-June to apply.
Grow-NY has started accepting applications for the fifth round of the business contest, Empire State Development (ESD) announced March 31.
The application period continues through 5 p.m. on June 15. To apply and learn more about the Grow-NY competition, those interested can visit www.grow-ny.com.
ESD describes Grow-NY as a competition that attracts “high-growth” food and agriculture startups to compete for $3 million in total prize money each year and supports 20 finalists through a business-development phase that connects them with the region’s resources.
The Grow-NY region covers a 22-county area spanning Central New York, the Finger Lakes, and the Southern Tier. It has already seen the addition of more than 200 new jobs and tens of millions of dollars in follow-on investment as a result of the competition, per the ESD announcement.
Winners are required to commit to operating in at least one of the 22 Grow-NY counties for at least 12 months and must agree to “pay-it-forward” provision in the form of an equity agreement.
One finalist will earn a top prize of $1 million; two others will be awarded $500,000 prizes, and four more will be given $250,000 prizes. Winners will also receive publicity support to announce their achievements across the Grow-NY region and in their home regions.
Funding for the program comes through Empire State Development from the Upstate Revitalization Initiative’s three regional entities — CNY Rising, Finger Lakes Forward, and Southern Tier Soaring — and is administered by Cornell’s Center for Regional Economic Advancement.
After four rounds of competition, the Grow-NY effect has resulted in the addition of “hundreds new jobs, the revitalization of commercial space, the development of agrifood infrastructure, and the follow-on of over $82 million in new investor activity lifting the critical ag sector throughout the region. It goes beyond the startups in our portfolio, and beyond even the food and farming communities, to lift businesses small and large throughout the region” Jenn Smith, Grow-NY program director, said in an ESD release.
The selected finalists will present their business plans during the Grow-NY Summit, Nov. 14-15 in Binghamton.
The event will also include a symposium of panel conversations and keynotes; a showcase of agencies, companies, research groups, and other organizations that serve startups working in food and ag; and a student stage where middle-school and high school-aged New Yorkers will pitch their ag- and food tech ideas.
This year’s event will also include a “Dairy Innovation Showcase” that will involve participants in the Northeastern Dairy Product Innovation Competition, which is also currently accepting applications, ESD said.
“The fifth round of the Grow-NY agribusiness accelerator will help to build on the incredible success of earlier competition winners whose entrepreneurial ideas are fueling economic growth Upstate,” Hope Knight, president, CEO, and commissioner of ESD, contended. “These innovative companies have attracted significant investment throughout the Grow-NY region and around the world and I can’t wait to see what the next crop of selected, forward-thinking entrepreneurs will bring to the table.”
Stay up-to-date on the companies, people and issues that impact businesses in Syracuse, Central New York and beyond.