North Side : Innovation + Job News

Successful creative agency KNOCK is likely to find even more open doors in its future, with expansion of its brand strategy, advertising, and design services to global clients.
 
The agency's CEO, Lili Hall--quoted in our lead feature this week--has been zipping around the world in the past six months, and just completed a Master's degree in international practice management. She's in talks with business connections in countries like Saudi Arabia and India, and she anticipates much more global work coming to KNOCK in the near future.
 
"Global is really becoming our focus," she says. "We have a great partner who's consulting with us about cultural relevance, and we feel very connected to global networks in a new way."
 
Hall founded the company in 2001, just a few months after 9/11, and she admits the timing was challenging. Without a business plan, and in a tricky economic climate, KNOCK might have faltered if it hadn't been for Hall's passionate belief in creating an agency based on the right way to treat colleagues and clients.
 
"When I started the company, I reflected on the attributes of people I admired and respected," she says. "But I also thought about the situations I'd seen that were negative. I created a list of 'how to never treat people,' and in many ways, that's become a major part of our philosophy."
 
For example, KNOCK stands apart for blending creatives with account professionals, which is an unusual arrangement for an agency. Those two "sides" tend to do battle, but Hall saw the power of collaboration from the start, and has shown that blending those viewpoints creates more strength for clients. In other words, when thinking about how never to treat people, the first lesson is: don't make your colleagues into enemies, just because of their job titles.
 
Hall also credits transparency, a proactive approach, and internal entrepreneurial energy for driving growth throughout KNOCK.
 
Source: Lili Hall, KNOCK
Writer: Elizabeth Millard

The Minneapolis health department is helping ten corner stores try to boost the sale of fresh produce.

The state-funded initiative is part of a broader effort to combat obesity and chronic disease by improving access to healthy, fresh foods, especially in certain underserved neighborhoods.

North Minneapolis, for example, has only two full-service grocery stores and limited transit options for getting to and from them, which leaves many residents dependent on corner stores for groceries.

Health officials realized those corner stores could be a key partner in improving food options, so they decided to design a pilot program based on similar ones in New York, New Orleans and Philadelphia. The city asked for applications from 90 corner stores, mostly on the North Side and in the Phillips neighborhood. About 15 responded and 10 were selected for the initial trial, which started this month.

"We have so many corner stores in Minneapolis, it was just a natural fit," says project specialist Aliyah Ali.

The city helped coordinate with a wholesaler, Bix Produce, to distribute fresh produce to the participating stores. It set up training for store owners on how to properly handle produce to maximize shelf life. And it came up with a specific action plan for each store involving signs, displays and store layout changes aimed at making fresh produce more visible, attractive and affordable to customers.

What makes Minneapolis' initiative unique is that the city has a ordinance to back up the program's goals. In 2008, the City Council approved the Minneapolis Staple Foods Ordinance, which requires all stores with a grocery license to carry a certain variety of fruits, vegetables, meat or protein, dairy and bread or cereal. The Healthy Corner Store Program is helping store owners comply with those rules, says Ali.

A recent review of 35 corner stores found that most were not in compliance with the ordinance and that more than a third didn't carry any fresh produce.

The city plans to track produce sales at the participating corner stores through June 2011 to see if the program boosts sales as it hopes. If it works, officials hope to expand it city wide.

Stores participating in the Healthy Corner Store Program are: Vitalife Pharmacy Rx (4151 Fremont Ave N), Lowry Food Market (628 Lowry Ave. N), One Stop Station (1604 W. Broadway), Northside Food Market (3559 Lyndale Ave. N), Glenwood Market (1501 Glenwood Ave. N), Cedar Food & Grill (2600 Cedar Ave. S), Neighborhood Grocery (814 East Franklin Ave), Shabelle Grocery (2325 E. Franklin), West Bank Grocery (417 Cedar Ave. S), and Flag Foods (2820 East 42nd St).

Source: Aliyah Ali, City of Minneapolis
Writer: Dan Haugen

A Minneapolis imaging company is hoping its MRI technology can become a magnet for investors.

Steady State Imaging recently disclosed that it's seeking to raise $4 million to continue refining and commercializing its technology, which enables MRI machines to image both soft and hard tissues. The fundraising round kicked off in October with the sale of $250,000 in equity, according to a filing with the U.S. Securities and Exchange Commission.

The technology is a software platform called SWIFT (short for SWeep Imaging with Fourier Transformation), which was developed by Dr. Michael Garwood at the University of Minnesota's Center for Magnetic Resonance Research and can be installed on existing MRI machines, much like a firmware update can upgrade a cell phone or video game console.

Currently, MRI machines are good at imaging soft tissue in the body, such as your brain or muscles, but it's not the best option for imaging hard tissue like bone or cartilage. X-rays are still the most common method for imaging those harder tissues, despite the risks from ionizing (x-ray) radiation.

"Dr. Garwood's technique really broadens the applicability of MRI. It allows for really good imaging of hard and soft tissues," says Steady State Imaging CEO Danny Cunagin. "You can kind of think about his invention as combining an X-ray machine and an MRI machine in one device, without the ionizing radiation of X-rays."

Another benefit of the software is that it allows MRI machines to run much quieter than most do today, which makes it more patient-friendly, says Cunagin. It's currently for sale for in the pre-clinical market, and Cunagin says they expect to announce a clinical partner within the next three to four months.

Steady State Imaging was incorporated in 2005 and relaunched in 2008 under new leadership. It employs about half a dozen people at its office just west of downtown Minneapolis. Cunagin says the latest round of fundraising will allow the company to refine the software based on feedback from existing users, as well as prepare for commercialization in the clinical market.

Source: Danny Cunagin, Steady State Imaging
Writer: Dan Haugen

Kindred Kitchen wants to help food entrepreneurs avoid getting stuck with a half-baked business plan.

The North Side food business incubator celebrates its grand opening this week on West Broadway. The nonprofit will provide affordable, licensed commercial kitchen rental, as well as a series of classes and workshops covering everything from ordering ingredients to refining a menu.

Kitchen Operations Manager Terese Hill says the area is full of "hidden food entrepreneurs"--bakers, caterers and others who either work out of their homes or rent odd hours in church basements or restaurant kitchens. Those arrangements can be illegal or inconvenient and often don't allow businesses to get to the next level.

"You see a lot of churches that rent out their kitchen space, but they may not be licensed and they may not have state-of-the-art commercial equipment," says Hill.

The Twin Cities is home to only a small handful of licensed commercial kitchens for rent, says Hill, and Kindred Kitchen will make this type of space more accessible in the neighborhood. The facility will also offer a three-to-four-month curriculum on operating a food business.

The classes and workshops are open to anyone, with scholarships available for low-income North Side residents. The topics range from food industry essentials such as ordering ingredients, managing inventory, and proper handling and preparation to business basics like planning, marketing, and financials.

The kitchen already has five caterers who are using the facility. Hill says they have space for between 30 and 40 users per month. Rental rates are $25 per hour with a 10-hour-per-month commitment, or $35 per hour with no monthly commitment.

Kindred Kitchen celebrates its grand opening 4 p.m. Thursday, Nov. 11, at 1210 West Broadway Ave. N.

Source: Terese Hill, Kindred Kitchen
Writer: Dan Haugen