Ep. 8 - Chef Jeremy Umansky, James Beard Nominated, Koji's Nutritional and Flavor Powerhouse, Closed Loop Food Systems
On this episode we are grateful to have Jeremy Umansky. Jeremy and his wife Allie own Larder, which has been using family recipes to become one of the best delicatessens in America. They are located in a Firehouse built in the 1800s in Cleveland's Ohio City. Since opening in 2018, have been nomina…
Reclaiming Our Sustainable Food Ecosystems with Chef Jeremy Umansky
Taking your first bite of Chef Jeremy Umansky\'s fried chicken or pastrami sandwich is one of those blissful food moments that is guaranteed to live in your head rent-free. His secret ingredients? Koji-culturing, foraged edibles, and sustainable food sourcing that earned him four James Beard Award …
Ep. 61 - James Beard Nominated Chef Jeremy Umansky. What is Koji? It Creates Delicious, Nutritional, Food Powerhouses. Closed Loop Food Systems. Buy the Freshest Ingredients.
On this episode we are grateful to have Jeremy Umansky. Jeremy and his wife Allie own Larder, which has been using family recipes to become one of the best delicatessens in America. They are located in a Firehouse built in the 1800s in Cleveland's Ohio City. Since opening in 2018, have been nominat…
Jeremy Umansky - Koji Alchemy: Mold, Magic & Microbes
Chef and koji wizard Jeremy Umansky joins Dr. Johnny Drain to talk moldy magic. From the birth of Koji Alchemy to building Larder in Cleveland, they dig into food futures, microbial muses, and why fermentation is always a team sport.
"Make Your Cooking Magical " - Koji Expert Jeremy Umansky Demystifies the Fermentation Process
Koji fermentation transforms simple ingredients into umami-packed wonders. What appears as “moldy” blobs will cast delicious spells on the food in the kitchen. Try it! Adding the mystical ingredient of koji to your favorite recipes will simply “bewitch those dinner dishes with an October twist. Tun…
Inside the Bold New Cleveland & Detroit Food Scene
StarChefs held the 2025 Rust Belt Rising Stars Awards in Cleveland in July 2025, celebrating talented up-and-coming culinary professionals in Cleveland, Detroit, and Pittsburgh.
Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen
Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky, will explore today’s innovative tactics and the historical pre…
Michelin Guide could put Cleveland's food scene on the international map
Michelin Guide in ClevelandNext time you go to your favorite Cleveland restaurant, scan the crowd for a single diner, chewing their food in deep concentration.
They could be one of the anonymous Michelin Guide inspectors, who have already begun scouring Cleveland and other Midwest cities, includin…
jeremy umansky
Jeremy Umansky shares his inspiring journey of sobriety, culinary innovation, and community impact. Discover how he integrates sobriety into his leadership, creates non-alcoholic beverages, and advocates for intentional hospitality.
Jeremy Umansky is a chef/owner of Larder Delicatessen & Bakery in…
Farm to table or truck to table? How Northeast Ohio chefs feed diners
"The Menu: Food Suppliers"
The concept of farm-to-table food sounds great, but in some cases, it's not a realistic model for the restaurant industry.
Thursday on the "Sound of Ideas," we'll look at the food supply landscape and how chefs and restaurateurs manage to keep their operations runnin…
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