In my early discussions a few years back with Louisville Forward in my original journey to the idea of the arts development strategy (it's still happening just slowly) the L.F. rep correctly said that I was looking at "place building" and not just economic development.
Yes, I am definitely interested in place building. A place has brands and products that are characteristic of that place and have a history. Some places have a product that is a variation of the larger area but it is unique to that one locale. For the Bon Air Neighborhood to evolve into a sustainable and thriving place, it needs some brands that draw people in again and again
Here are some wild ideas I have kept mostly to myself but I think would be fitting for Louisville, KY and cool if they actually come to fruition. I consider these concepts to be wild because I can hear my mother scream my name in a shaming tone for having come up with them, and then she would say "I did not raise you like that."
The first of my wild ideas was Highgate Springs Beer that would use actual spring water from the neighborhood. I understand that there actually are some springs somewhere between Boaires Lane and Ramona Avenue (please correct me if you know where they actually are). I thought of it when the last of the local grocery businesses had died with the reselling of Aldi and Walmart merchandise. I thought that the old grocery store space would make an excellent micro brewery space.
Buechel is not a glamorous area and it consists of humble people working day in and day out in Louisville, Kentucky. You don't know we are here, but you very well should. That attitude would reflect honest, everyday Kentucky.
The downside of having a whiskey distillery nearby would be the problem with the fungus called "Baudonia" that feeds on the the evaporated alcohol called the "angel's share." Baudonia was the subject of lawsuits around seven years ago. (https://www.nytimes.com/2012/08/30/us/kentuckians-fed-up-with-a-fungus-sue-whiskey-makers.html) Nevertheless, it would be a cool local brand.
The "Proctor Knott" could go two ways: A distinctive sandwich or a distinctive drink. I like the sandwich idea better.
I got the idea for the sandwich as I was putting handbills on Bon Air Avenue tonight. I have three thoughts for what it could be.
1) A rolled oyster on a slider bun with a tomato slice and Remoulade . . . or
2) A Pressed Cubano type sandwich with turkey, tomato, bernaise sauce, bacon, and county ham . . . or.
3) Some sandwich with Henry Bain sauce (but the stuff is so strong).
The rolled oyster sandwich would be carb city but the decadence would be offset by drinking a nutritious Bon Air.
I thought the Bon Air could be sweet or savory. If it were to be a sweet drink it would bourbon, chocolate, some kind of nut flavor, but then I could see some people say, if I wanted those flavors I would go get a piece of pie).
If it were to be savory, I think that it would be like a "Caesar" with clam juice and tomato juice to complement the perceived decadence of the Proctor Knott. It could be the savory drink of the first week of May.
I have crazier, innovative ideas for Bon Air, but discretion is the better side of valor. I am about taking ideas from other areas and seeing how we can plug them in here at Bon Air. If anyone wants to take these ideas in some form or shape, they are welcome to take them and make them work.
If you have ideas I hope you come to the next general membership meeting of the Bon Air Neighborhood Association, which will be Monday, May 13, 2019 at the Creekside, 3535 Bardstown Road at 6:30 pm.
Yes, I am definitely interested in place building. A place has brands and products that are characteristic of that place and have a history. Some places have a product that is a variation of the larger area but it is unique to that one locale. For the Bon Air Neighborhood to evolve into a sustainable and thriving place, it needs some brands that draw people in again and again
Here are some wild ideas I have kept mostly to myself but I think would be fitting for Louisville, KY and cool if they actually come to fruition. I consider these concepts to be wild because I can hear my mother scream my name in a shaming tone for having come up with them, and then she would say "I did not raise you like that."
Highgate Springs Beer
The first of my wild ideas was Highgate Springs Beer that would use actual spring water from the neighborhood. I understand that there actually are some springs somewhere between Boaires Lane and Ramona Avenue (please correct me if you know where they actually are). I thought of it when the last of the local grocery businesses had died with the reselling of Aldi and Walmart merchandise. I thought that the old grocery store space would make an excellent micro brewery space.
A Bourbon named Buechel.
(It sounds more believable than a bourbon named Bon Air.)
Buechel is not a glamorous area and it consists of humble people working day in and day out in Louisville, Kentucky. You don't know we are here, but you very well should. That attitude would reflect honest, everyday Kentucky.
The downside of having a whiskey distillery nearby would be the problem with the fungus called "Baudonia" that feeds on the the evaporated alcohol called the "angel's share." Baudonia was the subject of lawsuits around seven years ago. (https://www.nytimes.com/2012/08/30/us/kentuckians-fed-up-with-a-fungus-sue-whiskey-makers.html) Nevertheless, it would be a cool local brand.
The Proctor Knott
The "Proctor Knott" could go two ways: A distinctive sandwich or a distinctive drink. I like the sandwich idea better.
I got the idea for the sandwich as I was putting handbills on Bon Air Avenue tonight. I have three thoughts for what it could be.
1) A rolled oyster on a slider bun with a tomato slice and Remoulade . . . or
2) A Pressed Cubano type sandwich with turkey, tomato, bernaise sauce, bacon, and county ham . . . or.
3) Some sandwich with Henry Bain sauce (but the stuff is so strong).
The rolled oyster sandwich would be carb city but the decadence would be offset by drinking a nutritious Bon Air.
The Bon Air
I thought the Bon Air could be sweet or savory. If it were to be a sweet drink it would bourbon, chocolate, some kind of nut flavor, but then I could see some people say, if I wanted those flavors I would go get a piece of pie).
If it were to be savory, I think that it would be like a "Caesar" with clam juice and tomato juice to complement the perceived decadence of the Proctor Knott. It could be the savory drink of the first week of May.
I have crazier, innovative ideas for Bon Air, but discretion is the better side of valor. I am about taking ideas from other areas and seeing how we can plug them in here at Bon Air. If anyone wants to take these ideas in some form or shape, they are welcome to take them and make them work.
If you have ideas I hope you come to the next general membership meeting of the Bon Air Neighborhood Association, which will be Monday, May 13, 2019 at the Creekside, 3535 Bardstown Road at 6:30 pm.
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