The Fonda Blog

Weathered Ground Brewery breaks ground in Cool Ridge

By Jordan Nelson – Register-Herald Reporter – Aug 6, 2017

Weathered Ground Brewery, located on a high-country 30-acre farm in Cool Ridge, has been a brewery-in-planning for two years. Saturday, it officially opened its doors, offering that distinct craft beer taste to anticipating locals. A joint effort between husband and wife, Sam and Aryn Fonda decided they wanted to move back near Aryn’s childhood home of Daniels, and search for the craft beer business opportunity. “We had been living in Charlotte, N.C., for the past six years,” Aryn Fonda said. “We wanted to move back to where I grew up, and after having our daughter, Willa, we finally did so.”

Aryn said she and her husband found a farm in Cool Ridge, and decided not only to open up a brewery, but to live on the property as well. “Growing up here, I have a special connection with this place, and we wanted to bring something to southern West Virginia that we thought many people would love.” Aryn’s husband Sam worked at two breweries in Charlotte in the past, so they were able to transfer their knowledge of the subject into their own business. “We wanted to do our own thing, and this is something we have always been interested in,” she said. “We have wanted to grow organically for a number of years and use those items for our brews.”

With Winterplace Ski Resort just up the road from the brewery, both Sam and Aryn hope during the winter season Weathered Ground will be an attraction to tourists. “There are so many outdoor opportunities out within this area,” she said. “We are hoping to expand that even more with our brewery to not only locals, but to the people that come and visit the state.”

Carter Lewis, of Charlotte, N.C., drove to Cool Ridge for the brewery opening. He said he did not want to miss out on the event. “I’ve heard that the brew master, one of the owners, is actually from Charlotte as well, so it’s really something to learn that he’s bringing his knowledge here,” Lewis said. “I think this will do something great for this small community,” he said, while sipping one of the many brews available at the facility. “So far, every one of the beers taste really good.”

Sam Fonda said the brewery plans to hire only local employees. “We want to provide opportunities for people around here, and we don’t want to stray away from that.” Sam said the idea for the name Weathered Ground came to him and Aryn once they learned of the history of the land. “A lot of animals were raised out here, and a couple of generations of families lived out here as well,” he said. “We believe the property is weathered by people and nature, and it was a name that stuck and had meaning.” Sam explained his nervousness about opening something new in the area, and said sometimes the anxiety sets in. “We have a few panic attacks every now and again,” he said with a laugh. “But we are confident in the beer we make, and we are confident in the type of people we are. All we really want to do is bring something cool to the area, and we really hope it works out.”

Within a barn-like building, the dining area of Weathered Ground houses spacious seating, high ceilings and a full-size bar on the back wall, offering several brews, coffee and other non-alcoholic beverages. During the grand opening Saturday, local musical favorite The Kind Thieves, along with Vessel, a band based out of Louisville, Ky., performed to customers outdoors at the back fields of the brewery, where picnic tables are placed all around. Customers were able to enjoy a cold brew indoors, or take their brew outdoors to enjoy music and company.

Christina Wright, of Oak Hill, said she had heard some buzzing about the new brewery and wanted to come check it out for herself. “I’m highly impressed,” Wright said. “There’s breweries in the Fayetteville and Lewisburg area, but they’re all usually closed off to the public, nothing like this.” Wright said she thinks Weathered Grounds will be a big plus to not just the Cool Ridge area, but throughout the state as a whole. “I really enjoy these types of venues, and I will definitely continue to come back.”

Aryn said since they have just opened, their food menu will be based on simple, more snack-related items. “We have some really good snacks people will want to try out, though,” she said. “We’re going to have chicken salad sliders, pepperoni rolls, just a lot of finger foods.” She said if the brewery progresses and expands as she and Sam hope, they will expand their menu with more lunch and dinner items.

For now, hours for Weathered Ground are Thursday from 4 to 9 p.m., Friday from 4 to 10 p.m., Saturday from noon to 10 p.m., and Sunday from 1 to 6 p.m. Aryn said those hours might expand as more staff becomes available. “We’re just really excited to finally be open, and we hope it’s a big hit.”

Links: Website, Facebook, Instagram, Video

written by admin \\ tags: Achievements, Business, Farming, Food

Fonda fish farm happy under Italian owner

Business,  24 Jul 2017  / By Sta

Lucija – The Fonda fish farm has managed to expand as well as preserve its strategy and jobs since being joined by an Italian strategic owner a year ago.  The family-run business, which specialises in breeding top-quality sea bass, partnered with Vale Ca’ Zuliani from Ravena a year ago in order to keep the business running.  “The mood is very positive. We’ve kept all the jobs, our company’s strategy,” the director Irena Fonda has told the STA, also praising good two-way cooperation in transfer of know-how.

The fish farm employs 18 people plus seasonal workers. The Italian partner has let them preserve their quality-based direction and approach in the supply of customers.  “We have broader shoulders than we used to have,” says Fonda, adding that they have managed to expand the farm capacity after initially failing to get the support from a creditor bank.  Despite the red figures at the moment owing to the fact that the fish is not big enough to be sold yet, the cash flow is encouraging, she said.

The farm focuses on quality rather than quantity, aiming to sell most of the bass locally. The fish quality increases the further north you go in the Adriatic, and “we are the northern-most fish farm in the Adriatic”.  At first they sold virtually all of their fish abroad, while 13 years since launching the business and ten years under the Fonda brand, most of the fish is sold in Slovenia, and increasingly many to Austria.  An important factor has been education of customers through guided tours of the fish farm. “People come here, have a good time for an hour, while they also learn quite a lot.”

The director has noted a change in people’s mentality. As the start of their business, Slovenians ate 5.3 kilos of fish pert capita a year, a number that has doubled to ten kilos since.  Still, the figures remain low when compared to more than 25 kilos in Italy and more than 44 kilos of fish per capita consumed in Spain.  One of the farm’s plans is to place Slovenian fish on the menus at Slovenian schools and kindergartens. “Kids like good fish,” says Fonda, adding that one problem is public procurement rules.

Natural ethos nets success for Slovenian fish farmers

By Kester Eddy, Financial Times, June 11, 2013

Irena Fonda leans over the side of her boat and throws a handful of food pellets into the waters of the northern Adriatic. After a pause, the water is suddenly alive with fish, thrashing just below the surface. “They are not right today; they are normally waiting for the boat. It’s probably because of the storm,” Ms Fonda shouts above the wind. The boat is just inside the Slovenian waters of the Bay of Piran, in the northern Adriatic: ahead is an array of circular fish cages, up to 12m in diameter, holding around 1m sea bass that Ms Fonda and her brother raise from the age of seven months to five years. A few metres behind us is the maritime border with Croatia.

There are scores of aquaculture – fish farm – operations in the Mediterranean, but none quite like the Fonda Piran Sea Bass farm, which is small, currently yielding a mere 50 tonnes of fish annually. The industry benchmark for profitability is five times that, and farms in Greece and Turkey are typically 500-1,000 tonnes or more.

The Fondas, Irena and brother Lean, are biologists, who – with their now deceased father – in 2001 took the profits from their underwater engineering business and turned their scientific minds to producing a better-quality, healthier sea bass than those of the large commercial farms.

To prove the point, Ms Fonda points to the depths. “You see, the nets are overgrown with algae. Most farms use antifouling agents, but these are bad for nature and I’m sure it’s bad for the fish,” she says.

But eschewing chemical methods means using divers to clean the nets manually, a time-consuming, expensive process. Nonetheless, the Fondas apply this ethos to every aspect of the operation, from identifying the highest-quality fingerlings – juvenile fish – bought from hatcheries in France and Italy, to sourcing the very best fish-food producers.

They also harvest the fish in supercooled brine – effectively putting them to sleep – to cause the least stress. The result is sea bass with a lean, tasty body that has been tested to reveal mercury levels at just 4 per cent of the legal limit. Despite prices of between €16 and €25 per kg at the farm shop – a 100 per cent premium over sea bass from large commercial farms – demand is outstripping supply. For good reason, says Curt-Daniel Scheffler, executive chef at the Kempinski Palace Hotel, in the nearby resort of Portoro.

“Irena Fonda presented her fish during the hotel’s pre-opening phase [in 2008]. I could see straight away that this was a very ambitious company, with a high-quality [product], very different from ‘factory fish’, with automatic feeding and chemical net treatment,” he says. Fonda sea bass has been on the Palace menu ever since. But widespread success was initially elusive. Ms Fonda admits that their original assumption – that the public would recognise and pay for high-quality fish – was extremely naive. “People just saw our fish was more expensive, and asked why. It was very disappointing,” she says.

At first, almost the entire production went to Italy, which has a more discerning fish-loving public. But even with the higher prices achieved there, the operation was unsustainable. The team reviewed their strategy, selling via a newly created website, Web Store Fonda, guaranteeing the freshness of each fish with an individual tag, dating the catch. They also offered to deliver fish all over Slovenia in special boxes, packed with ice.

Almost overnight, a public that had shunned sea bass on the slab carrying a 20 per cent premium began changing its mind. Having won a string of domestic entrepreneurial awards for the Fondas’ efforts, the brand is now well established in Slovenia, which accounts for 70 per cent of sales. Yet the business still struggles. Despite official policies to encourage private enterprise, a project to double the size of the farm was delayed for three years by ministerial red tape. And the banks have tightened credit lines – a near-crippling blow to a business that needs four to five years’ investment before any return appears.

But as the Fondas’ fame spread, an increasing number of people asked to see the farm. “At first, we just welcomed visitors, but it began taking too much time. So we started charging, showing tourists the cages, feeding the fish, and then having a little degustation afterwards, with local wines and produce,” Ms Fonda says. Around 1,200 tourists last year brought in €40,000 – a small proportion of total farm revenues of €1m – but it needed no new investment. “We need three lorry loads of feed per month in summer, at about €30,000 a time. That has to be paid,” she says.

The Fondas have invested in new equipment and educational material, expecting to double numbers to about 2,500 visitors this year. But there are limits. “It’s a good way to add value to our brand, but we do not have the structures for mass tourism. We take each guest personally to the farm with the boat; it takes time,” she says.

The Fonda family’s battles with bureaucracy, banks and even their own naivety in areas of business outside their expertise is a common enough experience for entrepreneurs in the former communist states of central and eastern Europe, says Andreas Antonopoulos, rector of the University of New York in Prague and professor of entrepreneurship.

Governments and ministries across the region struggle to understand entrepreneurs – that is if they care in the first place, Prof Antonopoulos told the Financial Times. “In my experience, [in the past] they did not really care, and now that the importance of entrepreneurship and what it results in for the local economies is starting to dawn on policy makers, they have limited understanding of how to help out,” he says.

There is much these governments can do to cut bureaucracy and ease excessive or sometimes contradictory regulations, he says. “The most obvious starting point for governments wanting to help is to stay out of the way, and facilitate entrepreneurs to spend all their energy on their ventures, ie cut red tape, taxation, complexity and bureaucracy, indeed, minimise interaction with the state. “They should try to see it from the entrepreneur’s point of view; estimate how much time, effort and money a new venture would need to spend on state-related tasks, and seek to minimise that cost,” Prof Antonopoulos adds.

Entrepreneurs are turned off by the amount of paperwork involved in seeking state subsidies, he says. “Monies are rarely put to genuine good use, although I’ve seen a couple of more promising schemes around.” The situation is slightly better in the western Visegrad Four states (Poland, Czech Republic, Slovakia and Poland), where entrepreneurs generally face fewer hurdles than further east, primarily due to the more politically and economically mature societies. “These countries have more developed domestic markets, somewhat easier access to capital and more advanced legal systems and start-up communities,” Prof Antonopoulos says.

written by admin \\ tags: Business, Environmental, Italy

Distributor Profile: John Day Company

Thu, 03/19/2015 – 8:00am
Mike Hockett, Associate Editor

If there’s one word that describes what has allowed John Day Company to remain a successful, family-owned company for 106 years, it’s stability.

That comes from the Omaha, NE-based industrial and agricultural supplier’s management, where its top four members have a combined 144 years of experience with the company. CEO John Fonda, great grandson of founder John Day Sr., has been there for 35 years, 20 of those as president. Current president and CFO, Nancy Kurtenbach, has been there 29 years. COO and Inside Sales Manager Duane Chamberlain is 37 years in, while Outside Sales Manager Steve Regan is at 43 years.

That wealth of experience is what drives success at John Day today.

“It’s our level of technical support and our knowledge base,” says Kurtenbach. “We have a lot of long-term employees who have been in the business and the industry. Someone can call one of them and they won’t need a part number. We know our products. We know where to get products. There’s a lot of depth and resources there that really set us apart.”

“We’re 106 years old, and none of us look that age,” Fonda says with a laugh. “I think it’s given us a really strong base in our region. We’ve build a good reputation out here. Our customers know who the John Day Company is and we’re going to stand by the products that we sell.”

The Personal Touch

Being an independent company of around 100 employees, many have to wear multiple hats for JDC to provide its myriad of services besides just product supply. Given the rapid escalation of merger and acquisition activity in the market, the company says its stability is what has attracted new hires. “I think a lot of people – they work for someone who gets bought and they get laid off, and maybe hired back – I think our applicants see John Day Company as a very stable company, and family-oriented,” says Kurtenbach.

Part of the appeal of working at JDC is also its accessibility. With many employees taking on multiple roles, they get to see and touch and have a hand in many operations. That, and they can contact Nancy by just stopping by her office when need be. That’s a luxury most wholesale chains can’t offer. “They know who Nancy is as the president of the company. She’s there every day,” Fonda says. “If you’re working for XYZ and at a branch, you may never meet the president. Our employees have developed personal relationships with all of the management team over time, and it’s a value that they can talk to anybody at any time about pretty much any subject.”

Value-Added

John Day Company can technically be classified as a distributor, but that wouldn’t give justice to what the company is really about. JDC is just as invested, if not arguably more, in its value-added services. It’s those services – nearly two dozen that the company promotes – that make JDC stand out from other independents, as well as their wholesale competitors.

Some of JDC’s most well-known services include power tool repair, hose fabrication, bandsaw welding, chain sling fabrication, and tool regrind, along with a number of safety solution audits, inspections, and product training.

A look inside John Day Co.’s industrial warehouse space.
“We have continued to make ourselves known and unique enough in the marketplace to be different than the catalogue houses,” Fonda says. “When you see the large corporate-managed distributors, they have a huge amount of resources to decide one day they want to get into this, into that – things that 2-3 years later may not be the focus of where they’re going. I think the things we’re doing we believe are going to be long-term in nature for our customers. The things we continue to support were not built on a whim.”

JDC has been offering many of those services for 15 years or more. Step in the tool repair department and you’ll find specialist Jim Katzer at work on something, a service he has led for 10 years. In the re-grind room, JDC can drastically extend the life of something like a carbide steel gear cutting hob by sharpening it 16-20 times. Regan estimates a brand new high-quality hob can cost between $2,500-4,000 – whereas JDC charges only $250-300 per re-sharpen. That makes such a service extremely valuable.

Fonda says JDC initially got into power tool repairing when customers said it was taking 9 months for them to get some tools back that they sent for repairs to other sources. JDC does it within a month.

While he knows his customers appreciate those services, they still tend to be thankless jobs. “They really enjoyed that when it happened, and kind of forget it over time,” he says. “They just sort of expect it in the future. Then we have to meet those standards.”

Kurtenbach says a lot of the positive feedback the value-added services get aren’t so much from the end user, but from the managers of customers who want to see their associates do what they do best and have a resource to have tools repaired, or made. “A lot of manufacturers – the maintenance people like to do these things, but you see their upper management say, ‘no, you’re busy keeping our equipment up and running. Let’s outsource some of these services to John Day,’” she says. “I think the feedback we’re getting sometimes is at a higher level.”

What’s New?

Fonda and Kurtenbach emphasized that JDC always has a project on the table to increase the company’s efficiencies. Two years ago it purchased new software that was needed to move ahead in its e-content. JDC has a full e-commerce website and is in the process of revamping it to improve its content. “Customers who use it are giving us feedback. We realized there are areas for improvement and that’s why we’re tackling it,” says Chamberlain. Less than 5 percent of JDC’s sales came through e-commerce in 2014, but Chamberlain noted that would be a narrow definition of the company’s online orders since it doesn’t account for EDI sales, of which all of JDC’s integrated supply sites use.

Speaking of EDI, John Day is working on improving automation payables, aiming to allow invoices from vendors to come in EDI right through its ERP system. Kurtenbach says that will eventually help eliminate overhead in the accounts payable department, and make transactions more accurate.

On the CRM front, JDC finished implementing Android Tablets at the end of 2014 for its outside salespeople. The tablets can be operated audibly and transcribe spoken dialogue making it easy to update customer information and call reports. The devices and the CRM software speed up and simplify when the salesperson needs to pull up customer quotes, open orders, and product information.

Fighting the Independent Fight

The Omaha region certainly hasn’t been immune to the industrial distribution merger & acquisition landscape. Midwest Industrial Tool was acquired by DGI Supply in April 2011, and Fuchs Machinery was bought by Blackhawk Industrial one month later. Now, John Day is left as one of the few independents left in the area.

“At one point you’re used to competing with other independents that have a select group of suppliers, and some of those suppliers crossed over and some didn’t. So you each had some uniqueness back in the day,” says Fonda. “Somebody had Greenfield (Manufacturing), one would have 3M, one would have Norton. So we were the last of the Mohicans.”

Suddenly having to compete with DGI and Blackhawk made Fonda and JDC re-examine its role in the industrial business. Along with developing a management team, Kurtenbach took over Fonda’s role as president in June 2014. Fonda says his focus today is more on vendor relations and marketing in the area.

Overall, the focus for JDC, now more than ever, has been on how it can leverage its value-added services to set itself apart. “How does John Day Company now go into a marketplace when you have MSC, DGI, Grainger – those who have everything, and then ask how you are going to stand out?” Fonda says. “The new focus for us has to be to add value to the suppliers we determine are going to help make our future tomorrow.”

As one of the region’s last independent distributors, JDC has partnered closely with its top suppliers. Fonda said JDC has been determining what key suppliers it wants to market with, and hopes customers can see the difference between a company like John Day as opposed to a large wholesaler.

“I think, really, the suppliers do see us as a business partner,” Kurtenbach says. “Even on the customer side, they are more open to working with us and our suppliers because of the long-term relationships.”

Kurtenbach notes how at larger companies, there are still a lot of local employees who have always been there, but buyouts have deteriorated the relationships with customers that John Day maintains. A lot of the business relationships JDC currently has go back 50 or 60 years – the same companies John’s dad and grandfather worked with.

So has Fonda and John Day Company been approached to be acquired? Indeed. Fonda said some of the wholesalers who have contacted JDC are ones mentioned above. But given the history of JDC, he has no intention of giving in. Fonda says he relishes the unique opportunities that being an independent offers – like flexibility, having resources in-house and always ready, and not being tied down to having to work with someone in different locations for different projects.

“We’ve always been a family-owned business,” Fonda says. “We have a hundred associates, and my dad used to always say you could take that times four, so there’s 400 people out there we’re feeding. And we have a good legacy in this marketplace of 106 years.”

Fonda also has some words of wisdom for independent distributors who may be in the same boat as JDC.

“You can’t be looking over your shoulder at what everyone else is doing,” he says. “You see the capabilities that the major players have today – they certainly outweigh what you can do. So you have to figure out what you can be good at, what is your core business, and what you are able to have your people focus on. And then you have to run your own race.”

written by admin \\ tags: Achievements, Business, Midwest

Women in Business 2013: Geneva Fonda, Bear

Owner, Geneva Fonda Photography

By Mark Nardone // Photos by Luigi Ciuffetelli – Delaware Today / December 2013

 

Geneva Fonda
Bear
Owner, Geneva Fonda Photography

When have you arrived? Perhaps when you’ve been invited by Arianna Huffington to write for the Huffington Post. Fonda’s career as a photographer began when, as a teenager, she shot a wedding. From there, her work evolved into a true business that provides portrait photography and other services. That business continues to evolve, as Fonda becomes an author. Her book, tentatively titled “Her Brilliance,” relates life lessons she has learned from other women. It should be available in the spring. The dream: “I would love to create a philanthropic initiative that supports financial education, provides emotional encouragement, and inspires clients to elevate others as they have been elevated.”

Also see: Website, Huffington Post

Geneva Fonda is a professional portrait photographer, author, speaker, and writer whose work has appeared in national and regional publications such as Ladies’ Home Journal and Delaware Today. She is a proudly born and bred New York City gal, who lives in Northern Delaware with her family. When she’s not managing the family home, Geneva meditates, does yoga, and makes crafty things. She advocates fairness for others, is very passionate about giving back and is an active and supportive member of community events while managing her portrait photography business, Geneva Fonda Photography.

written by admin \\ tags: Arts, Business

Pop-up phenomenon: Here this week, gone the next

By Sarah Gish, The Kansas City Star – Mon, Aug. 22, 2011

(..)

Port Fonda — a cross between a food truck and a mobile restaurant — has since become one of the city’s hottest foodie destinations.  On Friday and Saturday nights, Ryan parks it in a lot at 20th and Main streets and starts selling $3 tacos out the window. The chef also accepts reservations from customers who want to dine at the cozy table inside Port Fonda. A four-course meal for six people costs $250.

“We started joking when we opened, telling people this is the hardest table to get in Kansas City,” Ryan says.  Now that might be true: Reservations are booked through September, and Ryan won’t even accept reservations for October until Sept. 1.

Port Fonda embodies planned spontaneity: It’s parked at the same location every Friday and Saturday, but because it’s a food truck, eating there feels spur-of-the-moment.

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Port Fonda Food Truck

Written By: Around the Block – June 05, 2011

Wow. What a treat. I stopped by the Port Fonda food truck last Saturday afternoon to sample chef/owner Patrick Ryan’s Mexican fare, cooked to order at the truck’s stove.  I had been reading for months about Ryan’s project, a retrofitted airstream trailer. And this is not any old trailer. The interior is wrapped with gorgeous wood and has a chef’s table to match (more on that below.)

The truck is only open on weekend nights, with the exception of Saturday afternoons when you can usually find Port Fonda in the Rieger Hotel Exchange and Grill parking lot for about a 14 hour stretch. During the day the menu is limited to a few items, but when evening comes another handful of offerings take shape in the kitchen, ranging from tacos to tortas (Mexican sandwiches.) With our ever-increasing reliance on social media, the best way to discover where the truck will be parked and what will be on the menu is to follow Port Fonda on Facebook or Twitter.

I had the great fortune of going to Port Fonda on a day when they were serving chilaquiles– tortillas layered with a tomatillo/habanero sauce and chorizo verde, and topped with a fried egg.  I’m a big fan of Frontera Grill in Chicago, and when I heard Ryan used to work there, I knew this was going to be good. Even with high expectations, it blew me away. I haven’t been this excited about a dish since I first had a pizza at Pizza Bella and dreamt about it that night.

Ryan nailed the salsa. It sang with the roasted flavor of the chiles and had a marvelous kick to it. The tortillas had been softened by the sauce but weren’t soggy, as tends to happen if the dish is allowed to cook too long. And the egg was perfectly cooked, its runny yolk melding with the other ingredients to complete the happiness in my mouth.  The pozole was also authentically prepared. Red chile base, chunks of hominy, topped with radish and lime. A hearty and warm soup for a chilly, dreary day.

I wanted to try a taco and the only one they were serving that day had a tripe filling. For those unfamiliar with tripe, it’s part of a cow’s or pig’s stomach and is the main ingredient in a traditional Mexican soup called Menudo. Not a fan of Menudo, I was not overly enthused, but I ordered it anyway. It came in crisp strips and had I not been acutely aware of what I was eating, I may have mistaken it for meat. It was simply garnished, as are most street tacos, with pickled onions and just a touch of sauce. Not my favorite taco ever, but worth sampling.

Within the truck is a cozy table for 6, with a U-shaped banquette. The dining room (known as el comedor) is available by reservation only on weekend nights. Ryan is offering a 3 course meal centered around a pork shoulder and served with all the fixings to roll up in tortillas. I’m excited for that experience– based on my initial visit to Port Fonda, it should be a blast.

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Also see: Port Fonda, KC Magazine, Eldo Recommends, Yelp, Fonda History

More Updates: Patrick Ryan is ready to get rolling with Port Fonda in Westport (June 18, 2012)

Mexican restaurant Port Fonda now has a home in Westport (June 18, 2012)

Port Fonda Restaurant Set to Open Tuesday, June 26 (June 18, 2012)

written by admin \\ tags: Dining, Merchants, Midwest