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Democrat running for Stefanik's seat says 'my identity is not in politics'
Upstate New York congressional candidate Blake Gendebien (D) joins Meet the Press NOW to discuss his campaign in New York's North Country and where his priorities fit into the Democratic Party's agenda.
GOP candidate for NY-21 Anthony Constantino discusses campaign
The district is currently represented by powerhouse politician Elise Stefanik, who is stepping down from the position at the end of the year.
GOP candidate for NY-21 Anthony Constantino discusses campaign
The district is currently represented by powerhouse politician Elise Stefanik, who is stepping down from the position at the end of the year.
Portsmouth will be home to next US rep. Is its political power growing?
It might be coincidence both Stefany Shaheen and Anthony DiLorenzo are from Portsmouth. But some observers see election as power shift in NH politics.
$50M family-run SWFL boat business sails into next generation
The Frickes keep on going, now in the second generation of family ownership with Fish Tale Boats.
HOW I GOT STARTED: Jim Brooker
Owner of Starlight MFG Solutions in Fulton was vice president at Otis Technology in Phoenix — until the company closed locally. He then decided to open his own shop. “We are pretty much doubling in size each year so far,” he says By Stefan Yablonski Q: When did you start this business” A: I started Starlight MFG Solutions LLC while I was working at another government contractor. I was vice president of engineering at Otis Technology at their Phoenix location until they closed that facility due to a shift in business at the end of 2023. While at Otis, I was also working on Starlight on a part-time basis. I gained a lot of exposure to a lot of different equipment. That is the kind of service we provided to Otis when we were a part of them. Now we have spun that whole concept off here. Q: How would you describe it? A: It’s a manufacturing engineering firm specializing in custom automation to serve as an outsourced engineering support for companies that need additional resources. I want to make it a sustainable business that can partner with local manufacturers to help them. Q: What is your background; did you go to college with this in mind? A: I am a graduate of Rochester Institute of Technology with both a bachelor’s and master’s degree. My B.S. from RIT was in manufacturing engineering technology and my MS from RIT was in manufacturing and mechanical systems integration with a minor in business. Q: Why this type of business? A: I identified a large gap in the market for companies that needed small to medium help with manufacturing projects. Q: What services do you offer? A: We are focusing more on manufacturing. We do a lot of robotics, we do laser marking, we do filling — pretty much anything that the customer needs. Q: Have you seen any growth since you started? A: Yes. We have been growing ever since the company started. Our specialties include robotics, vision inspection and guidance, rotary-indexing workcells, dispense systems, laser marking, machine tending and more. We provide support to companies that need additional resources. We moved to a facility in Fulton about a year and a half ago. We are leasing our space in Fulton — the former NET & Die facility. We bought our own equipment, we are leasing the space. We have been operating here since early 2024. Q: You’re ready to take on bigger jobs? A: We want to stay in the small to medium size market where the large players don’t want to play. That is kind of where we found our niche. We are expanding regionally to take on more of those projects. My customers are relatively small business. They don’t have in-house automation; engineering and development teams are not feasible. Q: Business has been doing well? A: I am pretty satisfied about where we are at. We are definitely growing year to year. We are pretty much doubling in size each year so far. We are self-sustaining. Q: How busy are you on any given day? A: How busy? That’s kind of relative. We average between three and five projects going on in the shop at any time. We have a backlog that is manageable. We have seen a great demand for laser marking. The work is very relationship-driven. Much of it is based on referrals from other customers. Q: So, you must have a pretty big staff? A: No. I have just one other full-time person, a colleague from Otis. I bring in other people as the projects dictate. I handle sales and the overall operation of the manufacturing processes. We use outside sources for some work. We aren’t afraid to take on the other jobs — but we are filling our niche pretty well. Q: Do you get tired? A: I don’t get tired, no not really. Before this I ran a facility in Phoenix for 12 years. I enjoy solving problems and that part of the job is still my favorite. I have a supportive family life at home that definitely helps a lot. I just love the challenge of it. Q: Do you still live in the area? A: Yes. I live in Phoenix, town of Lysander. Q: What is the biggest job you’ve done? A: We have done some that were pretty good size. I don’t want to get into dollar amounts, don’t want to share gross revenue. We try to use locally sourced components. It is just amazing the components you can find that are locally produced.
PROFILE: Ben Sio
New President of CenterState CEO Brings Nearly Two Decades of Experience to Drive CNY Growth By Stefan Yablonski Ben Sio serves as president of the CenterState Corporation for Economic Opportunity — or CenterState CEO. The independent Syracuse-based nonprofit is committed to creating inclusive, equitable and sustainable economic growth in Central New York. “I started in this position in March, so it has been six months. I’m in my 19th year with CenterState,” he said in August. As president, he is responsible for overseeing the organization’s administration and governance, while leading and executing its vision to be an effective advocate, exceptional employer and a force for positive outcomes for the community. He previously served as chief of staff and senior vice president of strategy, policy and planning, overseeing the organization’s long-term strategic planning, consulting, corporate governance, fundraising and development, land-use planning and government relations. In his years with the organization, Sio has led or supported many high-profile strategic initiatives including the creation of the CNY Rising Plan, the launch of the NUAIR Alliance and the region’s UAS strategy, the creation of the Micron-enabled Community Priorities Document and the recently awarded NY Smart I Corridor Tech Hub. “When we decided to split Rob’s [Simpson] role into two positions, he has the CEO title and I got the president title. Rob remains focused on forward looking vision strategy for the organization and I’m more focused on the day-to-day operations,” he explained. “I’m also responsible for building consensus around strategic needs and priorities and managing the change necessary to drive execution. It’s an eventful job. “The experiment that we call CenterState is always evolving and shifting and addressing where we see market demand and market failure. “If we see something in our economy that isn’t going the way we think it should go, then whether it is housing development or workforce development or something else, we are always figuring out how to step into these situations and address those challenges.” “We are the largest ever in terms of staff that we have ever been. We are no longer the 20-person organization we were when we started out many, many years ago,” he said. “There are more day-to-day things to take care of. But also there is just so much happening in the community right now that is pulling CenterState and our expertise in so many directions. I tell people if we were bored and not busy, then I’d be really concerned about what we are doing. But we are not bored. We’ve certainly got our hands full — and that is a good thing.” CenterState has now approximately 63 employees on its staff, according to recent nonprofit database records. It’s involved in myriad programs, ranging from Genius NY, a business accelerator competition for uncrewed systems, IoT and robotics startups, to CenterState Up Start, a collaborative business development program that connects local, service-based businesses and aspiring entrepreneurs to the tools and networks that help them thrive. CNY Guy Through and Through A Central New York guy through and through, Sio was born and raised in Skaneateles. “My mom was a teacher, an art teacher. My father worked for many, many years with National Grid. He was there through the transition from Niagara Mohawk to National Grid,” he said. “Neither of my parents were touched by cutbacks and job loss. But I grew up going through that transition and being concerned that there were rounds of layoffs. My childhood connection to the economy here in Central New York … years ago it was on the decline. There were people that lived here that were concerned about losing their job. They were thinking they lived in a place that didn’t show much promise.” That narrative translated to his generation, he added. “The kids that grew up in the ‘90s in Central New York were very much told, directly or indirectly, by their parents, that they had to go somewhere else to find economic opportunity. That is what I grew up thinking,” he said. “I only went a few miles down Route 20 for college — in Geneva, New York; I graduated from Hobart and William Smith College with a bachelor’s degree in public policy and political science. “I got real interested in regional economies; because what makes regional economy is what makes the economy successful. And when I graduated, I had an opportunity to move to Washington, DC and work down there at a nonprofit doing this work.” However, he decided to stay in Central New York. “I got hired two weeks after I graduated. I got hired by the Greater Syracuse Chamber of Commerce. At the time it was one of two entities doing economic development in Central New York — [the Greater Syracuse Chamber of Commerce and the Metropolitan Development Association] — and it eventually became CenterState CEO,” he said, referring to 2010 merger between the two organizations. During his time at CenterState, Sio has also split time at the Brookings Institution in Washington, D.C., where he supported communities developing export and foreign direct investment (FDI), a long-term cross-border investment where an individual or company from one country buys a lasting stake or control in a business located in another country. The program — known as Global Cities Initiative — was designed to help leaders in major U.S. and international metropolitan areas reorient their local economies toward global markets. “Early on in my tenure at CenterState, we had done a lot of work with the Brookings Institution, just regional planning stuff. We worked with them on developing a regional export plan, to export more products out of Central New York and a larger business plan for the region. They hired me on to help replicate those plans in different parts of the country,”Sio explained. “So, I worked there for three or four years. I worked for CenterState, but I was technically loaned to Brookings for a period of time to help them do this work elsewhere.” Family ties “My wife is Carly. We have been married 14 years. We have two kids, a 3-year-old and a 7-year-old. “With a 3-year-old and a 7-year-old, fun is a relative term these days. We do a lot of hiking. The kids this summer got very interested in waterfalls. We’ve hit every waterfall we could in a short hike — we’ve done Skaneateles and some others.” “I do woodworking and wood turning — it’s a branch of woodworking; you use a wood lathe. My big thing there is making wood bowls. I do that in most of my free time, which is not much,” he quipped. “I like to get into my woodshop and make a bowl and decompress and turn off the rest of the world for a little bit. I usually do it late at night when the house is quiet. It is definitely my escape from the day to day. I make a lot of bowls; all different sizes, all different species of wood. It’s a fun thing to do for me.” He gives away many of his creations. “They are mostly gifts — I don’t really sell them. I really don’t have time to go set up a booth at a fair or craft show. I usually give them away. I donate them to different things. If you are in my periphery, you’ve likely received a salad bowl from me as a gift. I just need to find something to do with all the stuff that I create,” he said. Lifelines Name: Benjamin Sio Position: President, CenterState CEO Birth Date: Not provided Birth place: Syracuse Residence: Westvale Education: Hobart and William Smith Colleges in the Finger Lakes Affiliations: Member of the boards of Skaneateles Festival, Greccio Foundation, Interfaith Works, CNY Community Foundation Personal/family: Married with two kids Hobbies: Woodworking and woodturning
BUSINESS UPDATE: A 138-year-old New York Manufacturer Gets Another Life in Fulton
E.J. Willis Co. was founded in New York City in 1888 and for generations it has made ship’s bells and other equipment for the U.S. Navy and American shipbuilders. This summer, the new owner moved the company’s equipment to Fulton By Stefan Yablonski E. J. Willis Co. cast brass ship’s bells — handcrafted in the United States since 1888. Ship bells, “built to last a lifetime at sea,” are now manufactured in Fulton. E.J. Willis Co. has moved its operation and manufacturing business to Fulton. They are currently operating out of N.E.T & Die. The company is now under the ownership of Jonathan Hyatt. He recently acquired the company after seeing a for sale note on Craigslist. [caption id=attachment_11110 align=alignright width=400] Entrepreneur Jonathan Hyatt is the new owner of E.J. Willis Co. He bought the business this summer after finding a listing on Craigslist by chance.[/caption] “I had been looking for something to do. I had been 20 years in corporate America and I was just tired of building someone else’s empire, you know what I mean? I was in consulting, pretty much a jack of all trades. I wanted to do something that I could call my own,” he explained. “I’d been on this path of trying to find a business to buy for about a year. One night I am on Craigslist about 11:30 in mid-April searching for something completely unrelated. At the bottom of Craigslist was a ‘things you might be interested in from outside of your area.’ There was an ad that said 138-year-old bell manufacturing company for sale. So, I clicked; why not, right? I wasn’t looking to buy a manufacturing company, but I went down the rabbit hole, absolutely fell in love with the history and ended up buying it.” He read the ad and responded. “I called and I am talking to the owner of the business for about two hours. We ended with, let’s have another chat and then come on out here and have a look. I figured, well I might wind up getting kidnapped and getting murdered or there is a real business here. But I gotta see it through,” he quipped. “And sure enough, there is a big machine shop operation there. The gentleman who owned it was retiring and in the corner of this shop is a little room where they make bells and they have been doing this ever since the company had started.” That’s the one constant thing that has survived the changes of the business. [caption id=attachment_11061 align=alignright width=300] Sales 1929 general catalog published by E. J. Willis Co, listing all the merchandise it sold. It’s like the Sears Roebuck and Co. catalog for marine parts.[/caption] “I drove home and told my wife, ‘This is what I am doing for the rest of whatever we are calling this — mid-life crisis.’ And she said, ‘absolutely you got to do it.’ I took out a loan and off we go.” He put in an offer on the business and they closed on July 1. He didn’t disclose what he paid for the company. “In terms of price, the seller and I have agreed to keep those terms private.” “I am finding that I am a business owner, an archeologist, opening files and cabinets that haven’t been opened in 100 years. It’s just amazing, just cool things that I am finding,” he said. “I want to build the business back. I want to be able to sell the bells to outsiders. I think they are beautiful. “It’s really a wild story about a company that started in lower Manhattan, exploded in the automotive space, sold parts to the Wright Brothers, moved into the aeronautical world and then landed in marine. The cool thing, I have been digging around and the gentleman who owned the company prior to me was not a digital guy. There is nothing out there. “Now I am sitting here with all the art from like the 1930s, the E.J. Willis boat catalog it’s like 250 pages of things this company used to make. It’s like the Sears-Roebuck and Co. catalog for marine parts. We are modernizing, we are staying true to the heritage of the business. It’s exciting to be the next steward of the whole business.” Initially he thought he’d move everything from the company’s plant in Middleville, Herkimer County, to Boston, out of convenience. “Then I thought let’s keep the foundry where it is. Let’s not move anything right away,” he said. “I want to get a good sense of what we’ve got, what works and what doesn’t. “I went to the foundry and met with the people there, lovely people, and said here is my position — I am buying a company where everyone is retiring. There is machining and polishing to be done, who would you work with around here? Without hesitation they said, ‘you need to go to NET Tool & Die and talk to Michelle [Shatrau]. She is a third-generation machinist and she runs the company now.’” So, he drove to Fulton. “I knocked on the door, they let me in. And she said, ‘how’d you get in here?’” he said with a laugh. “We became fast friends. I told her what I am doing. It must have struck a nerve. She has a very entrepreneurial background. I must have said something right because she came out and she said, ‘I’d love to help you. Why don’t we move the equipment that you have into my large building and I will give you a space to work at and use my team?’” [caption id=attachment_11058 align=alignleft width=300] Bell in progress awaiting assembly[/caption] It’s a great relationship so far. “We are bringing the business into the modern world. It’s been a lot of stuff all at once. But it has been very exciting,” he said. “We moved in a month ago [in July]. We closed on the business July 1. We moved a couple weeks later. We had all our equipment set up, electrical being run, everything. [caption id=attachment_11059 align=alignright width=300] Bell attached to a lathe going through the machining process[/caption] “We’re working with NET Tool & Die to rebuild production and preserve manufacturing processes that, in some cases, existed mostly in the heads and hands of the people who had been doing them for decades. We’re currently working on several 200-pound ship’s bells and bringing an old two-way manual bilge pump back into production.” He said he will be working with NET employees for the time being, adding, “I’d love to get to a point where I have so much growth that I need to hire people.” No one wakes up and says, ‘I am buying a bell today,’ Hyatt admitted. [caption id=attachment_11060 align=alignleft width=225] Bell after receiving a custom etching toward the bell mouth[/caption] “Everyone does wake up and has things that deserve acknowledgment and remembering — a promotion, a marriage, the birth of a child,” he said. “These are the things I feel like if there was something that could capture a particular moment in time and will literally outlast the person that bought it, a bell is that. We can engrave a bell if you get married or the birth of a child. We can put anything on a bell. “I have orders, yes. I am working on several orders right now. We have a little bit of busyness. But there are still some things to work out. I want to make things consistently and continue to move forward.”
BUSINESS UPDATE: Port Perseveres Despite Tariffs’ Negative Impact
‘We are hanging tough ... in an environment that is incredibly difficult to do business in right now,” the port’s director says By Stefan Yablonski Tariffs imposed by the Trump administration have hurt the Port of Oswego by slashing Canadian aluminum cargo volumes and reducing revenue. “We’re doing good. We are hanging tough. It is a tough time for our line of business in general, you know with these tariffs and the amount of Canadian aluminum that we see through our docks,” said the new executive director, Tom Drumm. “Compared to 2025, we are doing exceedingly well in traffic coming in; not necessarily the volumes we were seeing, but yeah we are hanging tough in an environment that is incredibly difficult to do business in right now.” “I don’t know where people get these numbers to be honest. We have never publicly stated how much our revenue is down or up or left to right. We don’t have a strong sense of those revenue numbers until the shipping season really closes up. We won’t have an accurate picture of the revenue standpoint until after the shipping season, typically in late November,” he added. “What I can tell you is several of our Canadian vessels that carry the aluminum cells — the volume of aluminum on those vessels we have seen decreasing. That is attributed to a few factors. One is where Novelis is in in their restart process. Novelis is rocking and rolling right now. They are starting to pull a lot of aluminum from the port of Oswego, the aluminum that they roll down into coils. “Another factor plainly is the tariffs. Canadian aluminum is tariffed at 50%. So, on those vessels we are seeing lower numbers than we would like. We’d like to see vessels carrying roughly 10,000 metric tons of aluminum. Over the course of this year, we have seen more in the range of 4,000 to 6,000. “Every piece of that aluminum that we receive here by vessel at the port is from Canada and is subsequently hit with the 50% tariff. It directly affects us because we’ve received less volume than we would traditionally see pre-tariff times.” When the port receives less aluminum from those vessels it means less hours for the ILA (International Longshoremen Association) as far as folks that work on the dock, he said. When cargo declines, it affects everyone, fewer hours for longshoremen, fewer loads for truck drivers, fewer rail shipments and less business for local suppliers. “Outside of the aluminum that comes in by vessel, the port topped out at having roughly 4,600 aluminum ingots stored on site at the port. That project had never been done before. The port of Oswego had never had that many of those size ingots in our yard,” he said. “It has been a busy summer for the ILA. Would we like to see more work for them? Sure. They are working all those barges when they come in, but as opposed to working 15 hours they might be working seven or eight hours. It hasn’t been a distinct decline in ILA hours. There has been plenty of work to keep our guys busy throughout the summer.” More salt “We just brought salt back to the port in several, several years. Around Harborfest time at one point we had a salt barge here with about 24,000 metric tons of rock salt and we had an aluminum barge here the same week. We had close to 40 men working,” he said. “Yeah, the other products definitely keep us busy. The salt project was a massive project, one that we are proud of. I’ve got 24,000 metric tons of salt on site that has to go somewhere — that’s going to be another project.” It is important for the port to continue to look at different products, different commodities to try to diversify some of its revenue, he said, adding, “We have done a pretty good job of that in my first five months here … particularly with the rock salt we have on site right now. It is important to continue to try to stand out and work through some projects outside our usual business. I enjoy it. It is a challenge every single day we put our head down and we try our best.”
Daldrop Opens for Business in Southern Oswego County
$10 Million Facility in the L. Michael Treadwell Oswego County Industrial Park marks the largest expansion outside of Germany in the company’s 73-year history By Stefan Yablonski [caption id=attachment_11076 align=alignright width=450] Daldrop SBB CEO Jens Daldrop addresses attendees at the 2025 groundbreaking for the project. Daldrop also chairs the advisory board of Germany-based Daldrop Group.[/caption] A new era of cleanroom technology is underway in Central New York. The Daldrop Group’s advanced manufacturing facility and U.S. headquarters is physically built within the L. Michael Treadwell Oswego County Industrial Park. This industrial park is located in the town of Schroeppel. It marks the largest expansion outside of Germany in the company’s 73-year history. Daldrop SBB is based in Neckartailfingen, Germany. It is a global supplier of cleanroom technology, primarily to the pharmaceutical industry. It designs and builds advanced cleanroom environments for the pharmaceutical, biotechnology and medical technology industries. It nvested $10 million in the new project. “We broke ground in 2025; we were under construction all winter. We just opened this spring, early spring,” said Benjamin Morrow, operations manager and control. The company consolidated sites in Salina and DeWitt into the industrial park in Schroeppel, Morrow added. “The next move here is to maximize every square inch of this facility and then we are already looking at the expansion. So, it is more capital investment on equipment — definitely higher-end automation in additional equipment so we can produce more components and then to support the ever-growing base in North America,” Morrow continued. “We are the headquarters for service, maintenance and spare parts. So as Daldrop has more and more installations, they need more and more service, maintenance and spare parts. So that will come out of this facility as well — it already is.” “As a global leader in GMP (global manufacturing support) pharmaceutical cleanrooms for decades, I am very proud to bring manufacturing jobs to Upstate New York,” said Mike Sullivan, president of Daldrop US operations. Key to choosing Southern Oswego County [caption id=attachment_11077 align=alignright width=450] Daldrop SBB at the L. Michael Treadwell Oswego County Industrial Park when the company announced the start of construction.[/caption] Sullivan said that the selection of the Schroeppel industrial park was mainly due to the help of Operation Oswego County and two people in the organization. “Prior to being purchased by Daldrop International from the Stuttgart region of Germany, Vince Bongio was a founding partner in SBB Inc. as well as our head of engineering. We based out of Syracuse due to Vince’s skills in HVAC and the manufacturing capabilities found in Syracuse,” said Sullivan. Bongio moved to Syracuse from California in the 1970s to work in Carrier’s Industrial Division of Large-Scale Petrochemical Refrigeration. Next, he advanced to General Electric’s TV Tube Plant where he got into cleanrooms ,leading to his role of head of engineering for Clestra Cleanrooms where he met Sullivan, their New England distributor. “Vince Bongio is a phenomenal engineer. Formerly of Carrier, he grew up in California and went to Cal Poly,” Sullivan explained. “Carrier hired him right out of college and he moved to Syracuse. He is the reason we are in Syracuse today. He is retiring this year. We are very proud and his legacy is having brought Daldrop to Syracuse.” In 2000, Sullivan, Bazinet, Bongio Inc (SBB) was formed with engineering and manufacturing, based in Syracuse, and sales and construction based in Massachusetts as it is today. “SBB Inc. started in Syracuse. I had a design–build contracting firm out of Massachusetts that was primarily doing all the new technologies coming out of MIT,” Sullivan said. “I started a manufacturing side. A big thing for cleanrooms is the HVAC. Most cleanroom suppliers are architecturally focused people. The strength in Syracuse is HVAC. So, SBB developed with me running sales and construction out of Massachusetts and manufacturing out of Syracuse.” “Daldrop wanted to have a relationship in the States and of those who approached us, they were the only ones who really understood HVAC. So, we were the right fit for them. We did a joint venture focused out of Massachusetts from 2012 to 2018 leveraging their technologies,” Sullivan explained. “The commitment was if we brought their product to the States, we would do that if they built it here. “The pieces that had to be in place to make the investment, they wanted to acquire us, we were great with that. If you looked at business recommendations the general guidance was to build in a low labor area — something like North Carolina — but Syracuse had a strong background in HVAC and we chose Syracuse and Oswego County to be our headquarters in the States. So, it is built off of history, technology and the existing supply chain — bringing jobs back to the area.” During the initial discussions with Daldrop about coming to the U.S., SBB agreed to sell under the conditions Daldrop would manufacture in the U.S. There are many areas that offer incentives and economic packages, but the strength of HVAC expertise and skilled manufacturing was a big part of the discussions for site selection. Coming home [caption id=attachment_11078 align=alignright width=451] Construction moves forward in March at the L. Michael Treadwell Oswego County Industrial Park.[/caption] The second key person to building in Oswego County is Ben Morrow, Sullivan added. “Ben has been working with Daldrop SBB for more than 12 years and has advanced to COO of manufacturing and engineering. Ben grew up in Phoenix, so building a factory for the Germany company in Phoenix is a strong success for both his community and the appreciation of Ben’s skills as a team leader,” Sullivan said. “I went to high school in Phoenix. So, this is like full circle for me. It’s a small world,” Morrow said. “I hadn’t been back to Phoenix since graduation. This is one of the properties that John Trimble of C&S, he is the former president of C&S, he just retired, suggested. He and I were very good personal friends. John was from Mexico and I was from Phoenix. We knew each other from high school. And the architect of this building, Ed Smart of smartDESIGN Architecture in Batavia — I went to high school with him. So, this was a project that’s full circle a coming home kind of thing. The three of us knew each other — kind of like it was meant to be. Very serendipitous.” Schroeppel was one option for Daldrop to consider; the original intent was just to get a warehouse to store some product, he added. The facility is Daldrop’s largest outside of their native country. Total payroll at the facility will be approximately $2.4 million once fully staffed. “Here is 32,000 square feet and we plan to expand and put in an additional 10,000 square feet,” Morrow said. “We have 17.5 acres. We can put at least three more facilities here, just on this property. The master plan submitted for the current building is the first of possible three buildings on the campus.” “If we can find the right people and advance the production according to the plan, we should be able to grow for the next decade. One of the first jobs we filled was our new HR manager, with a primary focus posting and filling new positions,” Sullivan said. Stop the exodus, start hiring [caption id=attachment_11080 align=alignright width=452] Principals at the local Daldrop SBB headquarters, from left: Ben Morrow, Mike Sullivan and Jens Daldrop.[/caption] “I have been coming to Syracuse for 30 years. One of the things I had a hard time watching was the exodus of factories. One of the toughest things is to watch it with my partners’ kids who had to move away for jobs. It is important for us to give opportunity where people’s kids don’t have to leave the area to get work,” Sullivan said. “My responsibility is to find people who have skill sets that want to work and then I have to build opportunity for that work to happen. “After years of watching companies and Vince’s three sons all move out of the areas to get jobs, it is important to us to provide opportunities for the Syracuse region and help grow our company. We have been hiring for our new factory and will continue for the next few years.” “We are hiring and will continue to hire. Currently we have about 19 on staff right now,” Morrow said. “We expect to grow that by about 10 to 15 in the next 12 to 18 months or so. We are at 19 currently — one in the wings. It’s been great being able to hire locally. All these folks that we’ve been hiring, they all live within a few miles from here.” “We hired someone this past week (end of August). She grew up in the area, raised a family and is working down in Florida. She just took a job with us so she can move back and be with her family. We will be moving her back and she should be starting in October. We are very happy to see this happen,” Sullivan said. “I feel strongly about having a spot for the kids to not have to move out of the area. It is better to have people moving into the area.” Currently, Daldrop SBB has openings for finance manager, COO of construction and delivery, as well as mechanical, electrical designers and Revit modelers, construction managers, commissioning agents and many other skills that are needed. Along with Daldrop’s reputation in life science cleanrooms, there is a strong history in semiconductor, electronics, glass, photonics, aerospace and other markets. This may be helpful with any new technologies building in the market such as the Micron expansion and the support network, Sullivan said. “We acquired this property and closed on it two months before any announcement from Micron. It is serendipitous that they’re right down the street from us,” Morrow added. “Everybody started thinking ‘you guys are supporting Micron.’ We were here first. That is not a goal of ours. We may or may not … they are talking to us; it is an opportunity.” The long run [caption id=attachment_11079 align=alignright width=450] Benjamin Morrow, operations manager and control at Daldlrop, speaks during a recent ribbon-cutting event in Schroeppel.[/caption] “Long term, we will expand the Phoenix facility,” Sullivan said. “We built our facility with a campus approach. Sustainability is big. We designed our rooms to be more sustainable. Our building has no gas lines for heat. We put geothermal wells in the ground. We put heat pumps in for heating and cooling out of those wells and we put a large layer of solar panels up on the roof. We worked with National Grid for metering. Our building is a high efficiency model. We upgraded all the instillation and the glass filtering. So, it is a very green building. We will have a very minimal carbon footprint. It also adheres to LEED (Leadership in Energy and Environmental Design) construction standards.” “We are a bunch of HVAC engineers. We did a large scale geothermal and spent the money up front because we knew it made sense in the business sense in the environmental sense and sustainability,” Morrow said. “We have insulated metal panels on walls and roof; we are an envelope from the exterior.” Daldrop, as a global player, has a strong culture of sustainability that is found in all its products including the new facility. The building has been designed with (sixteen) 400-foot deep geothermal wells, high efficiency construction methods, approximately 70 kilowatt solar photovoltaic panels, electric vehicle chargers and 26% recycled content. “Daldrop thinks of long-term investing,” Sullivan said. “On the roof, photovoltaic panels supplement our power. Over half the energy that I use is coming from the sun. We have chargers up front for employee electric vehicles. This place is built to last. This slab that we are walking on, normal buildings are four inches, some go to six inches, we are nine inches all the way through — except where the heavy equipment is — that is 10 to 12 inches thick, solid concrete. It allows us to reconfigure for whatever type of equipment we want to bring in,” Morrow said. “We are authorized by Underwriters Laboratory to self-certify so we don’t need to have an inspector come out and recertify. We get audited often, but we certify our own electronics. The control system in this building is rather high-end. Our thermostat in every room is zoned, independent. We analyze the data; incorporate it with our solar panels.” “There is a lot of competition for people to work. It’s not just about how much salary they are going to make — it’s about the work environment, the ability for stability. We want to make sure our employees have the best environment to work in,” Morrow added. Similarities “One of the reasons I believe why Daldrop chose this area, Phoenix in particular, is because it is a village, a river-based village. Neckartailfingen in Germany where Daldrop is based is also a river-based village, manufacturing community. So, there is a lot of similarities — that smalltown feel,” Morrow said. “We have a lot of connections through multiple employees that lead back to Carrier, also. Everything came together, the timing everything.” “We are thankful for all the economic development support. Everyone has been helping make this happen. So, keep it up, it is working, that is all I got to say, Sullivan said. “If you look at historical industrial manufacturing, this region has skills that have been un-utilized. The northern industrial region has a lot of skills that if we can tap before they go away, we can leverage them. That is what we are trying to do. You’d be surprised at the supply chain left behind from Carrier — that supply chain is still there.” “Operation Oswego County has been fantastic,” Morrow added. “I can’t say enough good things about that group.” What Is Cleanroom Technology Cleanroom technology is a system of specialized engineering, filtration and operational controls used to maintain an extremely low concentration of airborne particles, microbes and chemical vapors. How It Works • Air Filtration: Uses HEPA or ULPA filters to remove 99.97% of tiny particles down to 0.3 microns. • Airflow Control: Directs air in a steady, unidirectional (laminar) or filtered turbulent pattern to push dust away from work areas. • Environmental Regulation: Maintains precise control over temperature, humidity and positive air pressure to block outside air leaks. • Specialized Attire: Requires personnel to wear full-body garments (“bunny suits”), gloves and masks to stop human shedding
SPECIAL REPORT: Tough Business
A string of vacant restaurant buildings shows that many restaurants in the region are struggling — and several are closing By Stefan Yablonski [caption id=attachment_11132 align=alignright width=401] Smokey Bones Bar & Fire Grill on Route 31 in Clay closed its doors in April. It had been in operation since at least 2008.[/caption] By their nature, most restaurants have a limited life. An astonishing 60% go out of business within three years of opening, largely due to fundamental flaws in the planning of the operation. But even restaurants that experience years of success almost always face eventual closure. The restaurant business is very hard and because of both personal factors and external factors beyond anyone’s control, restaurants don’t last forever. For many restaurants, age is a big factor, according to Kenneth Walsleben, professor of practice, entrepreneurship and emerging enterprises at Syracuse University. “The owners have been at it for 20 or 25 years, if not longer, they want some time to themselves,” he said. Such was the case for Jocko’s Famous Ritz Diner in Oswego. Jocko Reitz bought the building in the late 1970s from Robert Shapiro. However, when he stepped away from the business, it eventually closed. [caption id=attachment_11142 align=alignright width=402] For nearly 80 years, Vona’s Restaurant passed through three generations of family in Oswego. It closed its doors on Dec. 31, 2025.[/caption] For nearly 80 years, Vona’s passed through three generations of family in Oswego. Vona’s Restaurant officially closed its doors on Dec. 31, 2025, when no family member wanted to take over. It is on the market. The Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026. The restaurant faced multiple temporary health department closures in 2024 and 2025 due to persistent fruit fly and foundation pest issues. Management posted a final closure notice on the doors in mid-April 2026 and the building was put up for sale. The same pattern has been happening in Onondaga County. The big building once used by Smokey Bones Bar & Fire Grill on Route 31 in Clay remains empty, more than six months after the restaurant closed its doors in April. It had been in operation since at least 2008. [caption id=attachment_11130 align=alignright width=401] Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026.[/caption] Just down the road from Smokey Bones, the popular Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty. Other very popular restaurants in the northern suburbs of Syracuse have recently closed. Among them, Fireside by the River in Baldwinsville and Primo Nestico’s Bistro Bar in North Syracuse. “I haven’t really paid attention to the Syracuse area. There has always been some turnover, but there probably has never been a tougher time to be a restauranter than now. It’s just brutal,” Walsleben said. In the first year, roughly 20% to 25% of restaurants close or change hands, according to the National Restaurant Association. [caption id=attachment_11122 align=alignright width=401] Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty.[/caption] “Depending on what statistics you look at, you’ll find that any business has a high mortality rate in the first year. That is just the nature of entrepreneurship,” Walsleben said. “There are certain ones that are getting hit hard while others are more fruitful. “And when you look at the restaurant industry you have to factor in labor which is a large part — typically a third of your expenses — and those costs are going up. And there is always turnover which means investing money to train people. Then you’ve got food costs, which is also a third of the typical restaurant budget. Since the pandemic labor has gone up 41%, food costs have gone up 35%. That’s a big tight squeeze righty there. That’s two-thirds of your budget that has gone up 35% to 40% in the last few years. And then the only way you can make that work is to raise the prices.” The National Restaurant Association reports menu prices are up 36% since February of 2020. In a survey released by the association, more than eight in 10 restaurant owners reported that their food, beverage and labor costs are now higher than before the pandemic. You have to deal with the reality of are the customers willing to pay for that? Walsleben added. Restaurants historically have very thin margins; their profit margin is about 5%. “You have a third that goes into food, a third that goes into labor and about 28%, 29% that goes into everything else — overhead, insurance etc. So that brings you down to your 5% leftover,” he said. “Everything is going up. Customer expectations are going up and people aren’t going to spend that much more. So, you have a tight squeeze here,” Walsleben continued. “Restaurants who use delivery apps, they pay a fee to those guys. Those guys don’t work for free. So, you can kind of see where the squeeze comes from.” Stuck in the middle There are pockets of opportunity; the two extremes of the market can make a profit. But the middle gets squeezed out. “If you are a low-end fast-food kind of place, there is room for that. People have changed their budgets. They are still going out, but they are not spending more,” according to Walsleben. “The high end remains positive. If you have a restaurant that brings a specific experience … a great food product or you are catering to high end customers who aren’t so budget conscious, those patrons are going to expect a high-end experience. They expect excellent food every time. They are expecting excellent service. If you can meet those expectations there is room for you at the top. It’s just the guys in the middle are getting the squeeze from both ends. Tough competition, customer expectations, costs are up. Menu items, you can’t raise the prices as much as you need to. That is why you are seeing a lot of restaurants baling out.” The ones that can adapt quickly are the ones who are doing OK. “Success is heavily dependent on the strength of a restaurant’s concept development and the planning of its execution. Eventually things aren’t always new. Things change. So, if you are in the restaurant business you have got to change your menu — keep things new, fresh and update your meals. It is very fickle industry. One year carbs are out, the next year berries are out. Everybody’s diet changes — constantly chasing the latest phase. You have got to adjust your menu and move with those modifications. If you have a static menu that you have used the last couple years that hasn’t changed except for the pricing, you’ve got a problem,” he said. A lot of times these buildings are singular purpose, he added. “You have a commercially viable kitchen and you got a seating area. There is not a lot of other businesses that cater to that type of a layout. So, it’s pretty common to see another restaurant slide in,” he said. One of the things a banker learns early on is you don’t lend money to restaurants … because they fail so quickly. It is very hard to predict who the winners will be. So, if you are a restaurant in addition to all the other challenges, it is very difficult to get loans, according to Walsleben. “You might work really well in the kitchen. But that doesn’t mean you are a great businessperson,” he said. “Restaurants can fail because the owner didn’t know how to manage things properly. There are a lot of challenges. “There is opportunity at the high end and the low end. But in the middle, that’s the death valley. There are just so many things working against you. You really need to have something that will pull people in and continue to pull people in because you to constantly have to change. Think about a theme and a product that is unique to the area people don’t travel that far these days you have to be able to deliver it in an innovative fashion and keep updating to keep people coming in the door.” Out of Business? How Fast? Do nine out of 10 restaurants fail in their first year, as commonly claimed? No. Survival analysis of 1.9 million longitudinal microdata for 81,000 full-service restaurants in a 20-year U.S. Bureau of Labor Statistics non public census of business establishments in the western US shows that only 17% of independently owned full-service restaurant startups failed in their first year, compared with 19% for all other service-providing startups, according to ResearchGate. The median lifespan of restaurants is about 4.5 years, slightly longer than that of other service businesses (4.25 years). However, the median lifespan of a restaurant startup with 5 or fewer employees is 3.75 years, slightly shorter than that of other service businesses of the same startup size (4.0 years). What Makes a Restaurant Successful? Opening and maintaining a successful restaurant is not as easy as creating a great menu and serving excellent food. It takes more than that, according to local restaurant owners who have been in business for decades in the region. They all agree that there are some guidelines to running a successful restaurant. • Quality food: Successful restaurants know exactly what they serve and who they serve it to. Delivering the same great taste every single time builds loyal customers. • Smooth operations: Friendly greetings and attentive staff make guests feel welcome from the moment they walk in. Hiring staff for personality and training for skill ensures reliable, caring service. • Smart marketing: Exceptional food and experiences naturally get people talking and sharing online. Word of mouth can help entice customers. Consistent social media and targeted advertising brings in new and repeat guests also. The menu is what keeps patrons coming back to Mimi’s Diner in Fulton, located at 201 N. Second St. “We locally source our produce and our meats. Our chicken and biscuits is a popular, popular special,” said Richard Tagliareni, the third-generation owner and general manager. “It’s all homemade. We have consistently served quality food.” His grandfather started the business more than 55 years ago. Mimi’s is engrained in the community. They cater to the community and are very involved in everything from the schools to local events. The first Mimi’s Drive-In opened in Mexico. Then a second in Oswego and then Fulton. Fulton’s Mimi’s is the only one left. “The last couple of weeks have been kind of slower than normal. October is usually a busier month for us People will start coming back around again. Also, the price of gas is affecting some things,” Tagliareni added. “We try to keep our prices in line. You go out to eat, you’re going to spend about a hundred bucks or so for two people for dinner. You come here to Mimi’s you are probably for two people for dinner it’s between $50 and $60. We are trying to keep our prices in line. We did have to increase our prices a little bit but things are looking OK.” For the Press Box, 29 E. First St., Oswego, it’s also about great food and a family atmosphere. “Our sports bar and restaurant was established in 1984,” said Alison Canale Scanlon, manager. “I think putting the time into everything makes a big difference and treating people like family when they walk into your restaurant. That’s how we have always operated since 1984.” “It’s the family oriented aspect,” she added. “Consistency, quality and presentation of our food — that’s the secret to a successful restaurant. We try to be very consistent with it. We treat people like family when they come in; because we know how we want to be treated when we go to a restaurant. We treat people the same or better.”
N. Syracuse Manufacturer Marks Milestone, Plans for the Future
Air Innovations has grown from a small local manufacturer into a global business, selling its products in 74 countries organizations. Some of its clients include NASA, Blue Origin and SpaceX. By Stefan Yablonski [caption id=attachment_11117 align=alignright width=450] Michael Wetzel, president and CEO, and his father, Larry, who currently is an adviser to the board of directors. Larry served as the chairman of the board until 2024, when the company was acquired by Altus Capital Partners, a private equity firm.[/caption] Air Innovations in North Syracuse hopes to add more employees and possibly even expand its facility in the near future. The company is a global leader in designing and building environmental process control systems for applications that can’t be addressed with standard HVAC equipment, according to Michael Wetzel, president and CEO. “We customize solutions for temperature, humidity, filtration and pressurization, with additional capabilities in direct-expansion, chilled-water and thermoelectric technologies. Our business now is entirely focused on specialty or niche markets.” Air Innovations celebrated its 40th anniversary on Sept. 18, marking four decades of doing business, manufacturing products and growing in Central New York. In the beginning [caption id=attachment_11138 align=alignright width=451] A worker, Ezzy Salehi, tests a Wine Guardian condenser unit at Air Innovations.[/caption] “A guy by the name of Jim Kelley started the business [known as Floratech] in 1986. It was focused on refrigerated display cases for supermarket fresh flowers,” Wetzel said. “My father [Larry] started Clean Room Technology in the early 1980s, then sold that to a French company called Clestra Cleanroom. “My father and I bought Floratech in 1996 — 30 years ago, 10 years after it was started. Then in 1999, Floratech bought a portion of Clestra and their building. At that point everything was still called Floratech. But, as that was not reflective of the diversity of the business, we rebranded as Air Innovations in 2001.” The company rebranded to pursue a strategy of diversification in specialty HVAC systems. Wetzel explained that since then, it has become a trusted global partner, earning the President’s “E” Award for Exports and securing contracts in the most demanding fields, including aerospace, defense and semiconductor manufacturing. Air Innovations has grown from a small local manufacturer into a global business, selling nearly 70,000 units in 74 countries and territories and developing custom environmental control systems for companies and organizations including NASA, Blue Origin and SpaceX. “We work with all the big names you ever heard of and some you never heard of,” Wetzel added. The Wetzels sold the business two years ago to Altus Capital Partners, a private equity firm focused on control investments in lower middle-market, niche manufacturing companies in North America. Founded in 2003, Altus Capital Partners’ headquarters is in Wilton, Connecticut, with an additional office in Lincolnshire, Illinois. “They are an equity firm. Both my father and I both maintain a small minority share. I am going to continue to be involved. I call myself a part-time CEO. I will continue that role for the foreseeable future; I don’t see any change there.” Building to the future “We are at 58 employees right now, which is a little bit down. We had a high of 70. That moves along with the activity we have,” Wetzel said. “We’ll start ramping up here in the fourth quarter into next year. More than 20% of our employees have been with the company for more than a decade. “I am fairly certain that sometime in the next several years we are going to have to enlarge the footprint of our facility and for sure we are going to have to add employees. We already are. We are probably going to have to add five or six people next year. We are always in the market for HVAC technicians; we always need those.” Air Innovations will remain in Central New York, with its current workforce staying in place, he added. “I believe the primary driver of our success over time is the diversity of our business which is a direct result of our willingness to tackle new challenges,” Wetzel said.
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A company built around Andre Agassi and Stefanie Graf plans one membership for club access worldwide.
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Calling all current and future scientists: Kiel is the place to be this week
This week, Kiel has become a meeting place for science in Europe. Researchers, school pupils, young scientists and members of the public are coming together through a series of major events led or co-organised by Kiel University.At the centre of it all are around 150 of Europe’s most talented young researchers, aged 14 to 20, who have travelled to Kiel from nearly 40 countries for the 37th European Union Contest for Young Scientists (EUCYS). Running from 22 to 27 September, the European Union’s flagship competition for young scientists brings together winners of national science competitions to present around 100 original research projects across fields ranging from engineering and computer science to medicine, environmental research and the social sciences. The winners will be announced at the Award Ceremony on Saturday.For Kiel University, hosting EUCYS is both an honour and a natural extension of a much longer story. Germany’s northernmost comprehensive university has invested for many years in supporting young scientific talent and bringing research into dialogue with society. The Kiel Science Factory gives school pupils opportunities to experience research first-hand, while programmes such as Rent-a-Scientist send researchers directly into local classrooms. Major annual public events including Kiel Week and the European Researchers’ Night take science beyond the campus through talks, exhibitions and hands-on activities.That long-standing commitment has increasingly taken on a European dimension – and this week, many of those efforts are coming together.One of the foundations for this success is the European Researchers’ Night (ERN), which celebrates its tenth edition in the Kiel region this year. The initiative is funded through the Marie Skłodowska-Curie Actions, with Kiel University developing the successful EU proposals and securing the funding, while regional partner KielRegion coordinates the many activities on the ground. Together with research institutions, schools, companies, local authorities and civil society, they have built ERN into a major platform for public engagement.Over the years, Kiel’s ERN programme has grown far beyond a single evening into a whole “Science Summer”, beginning with “Science Shopping” in spring and culminating tomorrow, 25 September, in Science Day.“We have developed a wide range of public engagement formats, often together with the other research institutions in the region, the city and regional authorities, schools, companies and civil society,” says Eckhard Quandt, Kiel University’s vice president for research, academic infrastructure and transfer. “Over the past decade, we have increasingly taken this commitment to the European level.”That combination of European funding expertise and strong regional partnerships also helped Kiel University take the next step. Drawing on its experience with ERN and its European networks, including the SEA-EU University Alliance, the university brought together Brest in France and Split in Croatia for a successful bid to the EU’s new Science Comes to Town initiative. Throughout 2026, the three cities are serving as Europe’s first Science Ambassadors, with more than one thousand activities bringing science into schools, public spaces, cultural venues and everyday life.EUCYS is perhaps the clearest example of how Kiel University is using Science Comes to Town to create new connections between major European initiatives. From the outset, the university deliberately planned the contest for the week of European Researchers’ Night and opened the EUCYS exhibition to the wider Science Day audience. Tomorrow, that means thousands of visitors can encounter the next generation of scientific talent first-hand, while the young researchers themselves gain a much bigger public stage.“Because we opened EUCYS up for European Researchers’ Night, there will be a lot of people actually visiting the exhibition,” says organiser Stefanie Altemark of Kiel University.“We wanted Europe’s most talented young scientists not only to compete with one another, but also to become visible to the wider public. At the same time, people in Kiel will have the opportunity to see what the next generation of scientists are already capable of,” says Quandt.“We’ve shown over the last years that science is a big part of Kiel, and it’s always been the goal to not only show that to people in Germany, but also to show it to people all over Europe. Thanks to Kiel University’s expertise in European funding programmes, we have been able to turn that ambition into reality,” says Sünje Fock, who is coordinating the Science Summer at KielRegion.The model is characteristic of Kiel University’s approach: combining European funding expertise and international networks with strong regional partnerships to give major initiatives greater reach and visibility.This year also marks the 30th anniversary of the Marie Skłodowska-Curie Actions, giving Kiel University the special opportunity to welcome Vanessa Debiais-Sainton, Head of Department for the Marie Skłodowska-Curie Actions at the European Research Executive Agency, to Kiel tomorrow. Her visit brings together two priorities that have shaped Kiel University’s work over the past decade: supporting researchers and bringing science closer to society. Debiais-Sainton emphasises how closely the two are connected: "For thirty years, the Marie Skłodowska-Curie Actions (MSCA) have given more than 150,000 researchers the chance to pursue their dreams and open up new fields. Doctoral Networks and Postdoctoral Fellowships give them the freedom to move, to connect, to train and to follow their curiosity across borders, sectors and disciplines. But excellence cannot live only in laboratories. Researchers’ Night takes science out of the lab and into the city, to the families, the schoolchildren and the curious minds who will become the next generation. Kiel shows what that looks like at its best. That is the MSCA promise: open science, open borders, open doors."For Kiel University, these activities are not separate endeavours. They are part of a broader understanding of academic excellence in which outstanding research, talent development, international cooperation, knowledge transfer and engagement with society strengthen one another.“For me, one of the most important lessons from the past decade is that scientific excellence, knowledge transfer, talent development and engagement with society cannot be treated as separate tasks,” stresses vice president Quandt. “They reinforce one another.”That philosophy is also reflected in Kiel University’s current bid for Germany’s Excellence University status. The designation is part of Germany’s national Excellence Strategy, which provides substantial long-term funding to selected universities to strengthen internationally competitive research and their overall institutional development. A successful outcome would provide new opportunities to build on what has already been created: deepening international cooperation, creating more opportunities for knowledge exchange and public engagement, and extending the university’s reach across the region and beyond. “If we are successful, it would allow us to take what we have built in Kiel considerably further – including expanding our networks and transfer activities beyond the region and increasingly across the Baltic area,” says Quandt.This week’s events offer a glimpse of what that could mean in practice: a university using its research strength, European expertise and regional partnerships to create opportunities for scientists at every stage of their careers while making science more visible, accessible and exciting to the wider public.
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ZUG, Switzerland--(BUSINESS WIRE)--Sep 8, 2026--
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As part of the Long Island Music and Entertainment Hall of Fame Soundtrack to Summer Series, the band Acoustirats will perform LIVE music and Comedian Jordan Lauterbach will open with comedy set at the Long Island Music and Entertainment Hall of Fame in Stony Brook Village (97 Main Street, Stony Brook, NY) on Aug. 23th from 3-4pm. The event is free for members or with general admission ticket purchase or $10 at the door concert ticket purchase. For details on this and upcoming events please visit https://www.limusichalloffame.... About AcoustiRats AcoustiRats is an acoustic duo dedicated to stripping Good Rats classics down to their raw, essential form. Fronted by Stefan Marchello, lead singer and 36-year veteran of the Good Rats, alongside guitarist Matt McCarthy, who also did a run on guitar with the band. Between them, they've got decades of Good Rats DNA in their blood. After years of playing these songs loud and electric, Stefan and Matt are thrilled to break them down to the bare bones. No frills, no amps cranked to 11 — just voice, acoustic guitar, and the songwriting that made the Good Rats legendary. It's the same attitude and stories fans know, delivered in a raw, intimate format. For diehard Good Rats fans, it's a new way to hear the classics. For first-timers, it's proof that great songwriting doesn't need to be loud to hit hard. About Jordan Lauterbach Jordan Lauterbach is a fast-rising comedian who features prominently in clubs around the country. His autobiographical style and supreme wit keep audiences laughing for hours after they leave the club. Lauterbach is likable, relatable, and tremendously funny. He has opened for some of comedy's best and is quickly carving out an audience of his own.
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Charlie Baur can trace his racing story back to a Christmas morning in Michigan — the kind that starts with snow on the ground and ends with a throttle in a kid’s hands. “I remember being 3 years old and then for Christmas that year, my parents had gotten me a 120 cc snowmobile,” Baur said. Long before sprint cars, he was a Michigan kid on snowmobiles, dirt bikes, four-wheelers and jet skis — and a regular at car shows and races with his family. Photo courtesy of Charlie Baur That early exposure became a calling. At 12, he sat in a sprint car for the first time and knew he’d found the next chapter. He started in quarter midgets, moved to go-karts, and the day before he turned 16 — one day shy of the minimum age required by track insurance — he made his first sprint car start after convincing officials to let him race. Five years later, Baur is still pushing forward, now racing sprint cars on both pavement and dirt while pursuing an automotive business education at Northwood University — with a clear-eyed understanding that motorsports encompasses more than what happens under the lights on Saturday night. “It’s a business,” said Charlie, a 20-year-old who calls Fenton, Michigan, home when he’s not at a racetrack or at Northwood’s residential campus in Midland, Michigan. Photo courtesy of Charlie Baur Racing is the product — but preparation is the job To the average fan, race day begins around dinner time. For a team, race day can be a 12-hour shift — plus the work that came before it. And Baur’s racing operation is a family affair. “The team is my parents and myself,” he said, explaining they own the cars, maintain equipment and manage the business side — from sponsor relations to budgeting. On race weekends, the core group includes Baur and his parents (Eric and Stefanie), plus a couple of additional hands (Alex Photiou and Robert Flannigan) who help with the intensity and pace of trackside work. That structure has shaped how he thinks about efficiency and professionalism. “We’ve always kind of had the mentality of we’re never working on the car for maintenance at the track,” he said. “Our goal is to do as little work as possible to the car because it should be ready when that car rolls out of the trailer to go racing.” That mindset shows up in routines: bolt checks, tire procedures, safety equipment and a repeatable process designed to limit errors. “Once I fire the car up and put my helmet on, that’s when it’s go time,” he said. “You can plan as much as possible for how the race is going to play out, but until you take the green flag … you don’t know how it’s going to go.” Photo courtesy of Charlie Baur First-generation driver, student of the game In racing, “first-generation” matters — and Baur wears that label with pride. “A lot of the drivers are third or fourth generation,” he said. “My family has never been in motorsports. So for me, we’ve always looked at it as we’re new to it and we want to be as different as possible. From a marketing standpoint, it helps us stand out.” It also pushes him to seek out mentors — especially veteran drivers who have seen every scenario, solved every problem and won in multiple eras. Baur credits accomplished driver Jason Blonde, a 10-time champion, for becoming his driver coach and helping him develop as a competitor. “To me, learning from Jason helps me because he has had lots of success and knows what to do,” Baur said. “You have to humble yourself and say, ‘I don’t know what to do; can you help me out?’” That willingness to learn extends off the track, too. Baur says one of his biggest challenges is not a mechanical limitation, but credibility. “It’s my age,” he said. “Some people won’t take me seriously because I’m so young. Even though … I do know what we’re talking about and have a general idea.” His answer has been to out-prepare, out-communicate and treat the operation like a real enterprise — because it is. Photo courtesy of Charlie Baur Northwood’s role: Turning passion into a plan Baur is majoring in automotive aftermarket management and pursuing an accelerated path that pairs undergraduate study with graduate work. He’s also exploring how to align his studies with motorsports-focused coursework as Northwood advances related programs and pathways. He sees the value clearly: motorsports needs business-literate professionals who understand budgets, sponsorship, marketing, operations and long-term strategy — and who can translate between the language of the shop and the language of the boardroom. That’s why his Northwood experience isn’t limited to the classroom. He has been involved with the Northwood University International Auto Show and serves as motorsports chair — a leadership role that demands outreach, contracts, coordination and a steady professional demeanor. “There’s so much outside work that makes the auto show successful that people don’t realize,” he said. “And it is truly student led.” He’s also participated in industry experiences through Northwood at major events such as AAPEX, SEMA and PRI, along with other automotive networking events — opportunities he describes as a fast track to understanding how business really gets done. “You learn a lot in the classroom,” he said. “But if you learn it and you can’t apply it to the real world, it loses its value. Or if you learn it and can apply it, but you don’t know anyone, it is still of no value.” In his words, Northwood helps him win because it “gives me the tools to succeed” — including flexibility and faculty support as he balances travel and racing commitments with academics. Photo courtesy of Charlie Baur Racing as an ecosystem — and a talent gap waiting to be filled Baur is blunt about what he sees across the motorsports world: a deep bench of experienced professionals, and not enough young talent entering the pipeline. “I go to car shows, I go to these different events, and typically … the average age is between 45 to 55,” he said. “There’s not a lot of young people going into the motorsports world.” That reality reinforces Northwood’s communications focus: positioning motorsports not as a narrow lane, but as a wide ecosystem of business careers — sponsorship, logistics, data, media, leadership, hospitality and innovation — with real demand for prepared graduates. It also shapes how Baur talks to younger students who love racing but aren’t sure what their future looks like. “If you have a passion for motorsports, there’s gonna be a spot for you somewhere,” he said, emphasizing that driving is only one of many career paths — and that local tracks and hands-on experience are often the best first step. But if someone is interested in driving as a career path, it will take a team to make that happen. Baur’s team includes Stahl’s Motors and Music Experience, Rhino Racing, Randy Wise Buick GMC Chevrolet, Western Michigan Fleet Parts, Mother’s Polish, Schaeffer’s Oil, Hepfner Racing Products, Ameriguard Storage Centers, Justice Brothers, Race 1 Wraps, TBM Brakes, Behind Your Design, CharlieBaur.com and Northwood University. “There are so many people who invest not only in myself but in my race team and who believe in us to succeed,” he added. Pictured: Charlie Bauer’s sprint race car. Looking ahead: A headline worth chasing Ask Baur to imagine 2035, and he’ll give you two answers — one dream, one blueprint. “In a perfect world,” he said, “winning the Indy 500.” Realistically, he wants to build a life where business ownership and racing reinforce each other and where he can pay forward the help he has received by mentoring younger drivers, especially those trying to break into motorsports without a family legacy. “When I retire from full-time racing, I want to be able to provide the same opportunities that were presented to myself to the next generation of drivers,” Baur said. “I know how difficult it is to get your foot in the door.” For now, the focus is simple: keep building the operation, keep learning the business, and keep showing up prepared — because in sprint car racing, as in life, process matters. And once the helmet goes on? “It’s go time,” Baur said. Photo courtesy of Charlie Baur Learn more Students interested in motorsports careers — whether in competition, team operations, marketing, finance, sponsorship, data, or management — can explore opportunities through Northwood University’s Center for Automotive and Mobility Studies. For Charlie Baur’s latest motorsports adventures, follow Charlie_Baur and Charlie Baur Racing on social media. To learn more about Northwood’s Bachelor of Business Administration in Automotive and Mobility Studies and motorsports management concentration, visit www.northwood.edu/programs/automotive-mobility-studies/. Photo courtesy of Charlie Baur Pictured: Charlie Baur at Butler Motor Speedway on May 31, 2026. Share this page
Falcons head coach comments on Drake London's $141M extension
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Seniors: Dennis Ouellette, 80
Ontario Orchards owner not slowing down as he grows his farm market By Stefan Yablonski The seeds for Dennis Ouellette’s career path were sown when he was 6 years old — and he isn’t slowing down. “Since age 6, I grew up an agriculturalist. That is 72 years. Started out with a 37-acre farm when I bought it from my parents and built it up to almost 300 acres. Brought it back down to around 200 acres now,” he said. The location of his business was just a barn, a horse barn, he said. “In 1967, it officially became Ontario Orchards Farm Market. My wife [June] and I graduated [high school] in 1964 and three years later we became Ontario Orchards. We have been here more than 60 years,” he explained. “It is the same location. We have expanded over the years as the customers mentioned different things; we have expanded to bring in different products. “What keeps me going is I totally enjoy what I am doing. I enjoy the people that I work with. The customers are wonderful. Mostly, more important than anything, is my family — my wife, my daughters, grandchildren, son-in-law — we are still very much a family business I’m not going to retire just yet.” He also enjoys the changing seasons. “Ontario Orchards is a four-season business. There is always something new; more energy, more interest. Not only for the business but for my staff, the people that work here. Things keep changing, changing. We are always looking forward to something new and exciting,” he said. They work with quite a number of local farmers within the area and throughout the state, throughout the country and from around the world.” “We do have things from different countries around the world. But specifically, we are very excited about the local. We have an over 200-acre farm. We sell just about everything we raise on that farm right here at the farm market. For example, we press cider year-round. We make baked goods every day, year-round. We sell our apples 12 months a year.” “Today, there are so many products in Ontario Orchards that we never would have thought of in 1967,” he continued. “I attribute a lot of that to my daughters. I like the young blood and new energy. That is very crucial to a business, it keeps it vibrant.” What’s his favorite part of the job? “I don’t have a favorite part. I enjoy it all. I have a lot of intertest in other things,” he said. “I have staff that knows so much. I can go to the staff and say, ‘I don’t know what this is, you tell me what this is.’ They are so knowledgeable. It is impossible for one person to know everything in this place. In the summer, staff is about 60; in the winter about 20, 25.” He added that he plans on being around for several more years.
If You Visit JoJo’s Diner, Bring Your Appetite
By Stefan Yablonski Q: When did you open? A: We opened Oct. 1. Q: Did you have a previous business? A: This is my first business ever. Q: So why did you start this? A: I was cooking for people my entire life and I decided I’m just going to try it on my own. And here we are! Q: How’s business been? A: It’s been good. Kind of slow over the winter, but starting to pick up now that the weather is getting better. We have high hopes for spring. We were really hopping over the weekend when it was much nicer out. Q: What’s your best dish? A: Our junkyard plates are our huge specialty. It’s a huge messy plate of goodness. We also have breakfast sandwiches, waffles, smashburgers and more. Q: Do you own this building? A: We lease from Chuck Burger. He’s our landlord. He has been super helpful. He provided all the equipment. I didn’t have to. Q: You’re a breakfast spot? A: We do breakfast and lunch all day. It’s kind of our thing. We are open 7-3 every day except Tuesdays. Q: How big is your staff? A: Currently it’s one other person. It’s just been me on the front end and someone in the kitchen or vice versa. Q: It’s all to go? A: Everything comes out ‘to go’ — served in to-go containers. You can eat inside or you can take it with you. We don’t have to provide extra staff for waitresses and dishwashers and all that. Q: Do you have any business background? A: I did the small business program at the college. But that’s about it. We’re new, but we’re still building. We hope to grow and stay here for a long time.
Stefano Gabbana has stepped down as Dolce & Gabbana chairman but will keep a creative role
Stefano Gabbana has stepped down as chairman of the fashion house that he co-founded with Domenico Dolce | KYW Newsradio
Stefano Gabbana has stepped down as Dolce & Gabbana chairman but will keep a creative role
Stefano Gabbana has stepped down as chairman of the fashion house that he co-founded with Domenico Dolce | Talk 1370
Stefano Gabbana has stepped down as Dolce & Gabbana chairman but will keep a creative role
Stefano Gabbana has stepped down as chairman of the fashion house that he co-founded with Domenico Dolce | KCBS All News 106.9FM and 740AM
Stefano Gabbana has stepped down as Dolce & Gabbana chairman but will keep a creative role
Stefano Gabbana has stepped down as chairman of the fashion house that he co-founded with Domenico Dolce | 830 WCCO
Stefano Gabbana has stepped down as Dolce & Gabbana chairman but will keep a creative role
Stefano Gabbana has stepped down as chairman of the fashion house that he co-founded with Domenico Dolce | Newsradio 1140 WRVA
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