COMMUNITY

JEWFRO

This Is
Randall
Fogelman's
Detroit

RED THREAD

magazine

"WAY

A new winner every month!

R

andall Fogelman is not dead or
dying. But he did just turn 40, so
there's that. And for all the talk
about Dan Gilbert and Kevin Orr and,
until recently, Mike Duggan, you could
make the case that today it's Randall's
Detroit that we're living in. His experi-
ences in Detroit for the latter 20 of
those 40 years
speak to a place
that is surviv-
ing — thriving,
even — as it
sometimes feels
the ground may
open up and
swallow the city
whole.
School in the
City. Randall
transferred
from MSU to
Wayne State and
moved to the
Park Shelton. At
that point, Wayne was closer in time
to having considered a building that
would straddle the Lodge Freeway
for maximum commuter convenience
than to opening its recent residence
halls. The Park Shelton had yet to un-
dergo condo-and-crepefication.
Cass and Willis. Developer Bob Slat-
tery owned the buildings at three cor-
ners of Cass and Willis; Avalon Bakery
was at the other. In 1999, Randall was
Bob's first employee, working on draw-
ings, meeting with bankers, leasing and
selling. The condos were the city's first
and home to techno titan Carl Craig.
The Cass Corridor had not yet been
brought into the Midtown brand.
Canfield Lofts. In 2000, Canfield
Lofts came online as the city's first for-
sale loft project.
Eleven prospective buyers signed
purchase agreements, and then
the whole development almost fell
through because there were no com-
parable projects to base the mortgag-
es on. Ultimately, the then-president of
then-National City Bank (then head-
quartered in Cleveland) stepped in
to ensure the project happened. And
good thing — Randall's loft has gone
on to host the first meeting for Steve
Tobocman's campaign (for the State
House) and Ben Falik's bachelor party
(for good, clean pre-nuptial fun) and

www.redthreadmagazine.com

was featured on the June 1995 cover
of Hour magazine's Detroit Home mag.
Detroit Spice Company. When Ran-
dall started the Detroit Spice Company
in 2000, two trends were in their early
stages: macro demand for micro foods
and putting "Detroit" on any and every
product. Now, Detroit Greektown Sea-
soning, Detroit Mexicantown Season-
ing and Detroit Middle Eastern Season-
ing are available at Whole Foods and
Bed, Bath & Beyond (and beyond!), but
little did Randall know back when he
launched DSC at the TasteFest that it
would take his urban-planning career
down an unexpectedly edible route.
TasteFest. From 2002-2006 — be-
fore placemaking was called place-
making, at least here in Detroit —
Randall ran TasteFest as an aspirational
Detroit: an inclusive, diverse space
that had the entertainment, culinary
and retail trappings of city living. I
worked for Randall for two years and
can testify to his vehement opposi-
tion to elephant ears and anything
else that might send TasteFest down
the slippery slope to carnie couture,
though he did allow Coach Insignia to
sell lobster corndogs. TasteFest ended
its two-decade run in 2010, but New
Center Park, which was just a drawing
on foam core way back when, now
offers food, live jazz and classical, and
(pre-recorded) outdoor movies over
the warmer months.
Eastern Market. In August 2006,
the city handed over management and
operations to the nonprofit Eastern
Market Corporation. In February of
2007, Randall came aboard as spe-
cial projects director, as the 10-week
Shed 2 renovation stretched over
10 months. (Shed 3 renovation fol-
lowed, on time and on budget; Shed
5 renovation is currently under way.)
In 2008, he started recruiting — and,
when necessary, stalking — specialty
food vendors, like McClure's Pickles, for
increased and increasingly innovative
options at the market.
What does the future hold for De-
troit? Randall's not saying — though
when he's not working at Eastern
Market, he enjoys growing vegetables
in his two raised beds at the North
Cass Community Garden and walking
to Whole Foods and Ye Olde Butcher
Shoppe — so food, presumably.

visit redthreadmagazine.com for details

$100 gift card to dinner at

tallulah

Tallulah's offers a menu reflecting their
commitment to simple, elegant, seasonal
food — a farm to table approach.
Their wine and food program is about
making you, their guest, happy. The staff
is trained by professional members of the
court of master sommeliers and shares their
excitement for what the pairing of great
wine and food can bring. Whether it's a
classic or off-beat pairing, They're always
happy to talk about food and wine.
$100 gift card to dinner at

155 s. bates birmingham, mi 48009 I ph: (248) 731-7066

as month's wi

BRENDA MANN MA Ed.

Academic and Behavior Consultants

Sidney of West Bloomfield won the
two hours of ADD/ADHD Parent/Student Coaching
(Value of $120)

Prizes may vary and prize must be claimed within 30 days of winning or they are voided.

our giveaways

Are donated by local advertisers; to be considered for a spot in
our giveaway page, please contact us at (248) 351 5107.

-

Enter to win at:

http://www.redthread magazine.com/red-th read-giveaway/

This contest opens at noon on the first Thursday of the month and
closes at 3 p.m. on the third Thursday of the month. Winners will
be chosen and notified by the end of each month. No purchase is
necessary to enter or win. One entry per person per month. Please
note: Winner's name will be printed in the following issue of Red
Thread.

RED MAD I July 2013 31

