By Ben Heinemann

Frederick Terman is known as the “father of Silicon Valley,” but he may as well be known as the father of the startup. After encouraging his students at Stanford University to ditch long laid plans and start their own companies, Terman created a community around the Stanford Industrial Park that fostered innovation. Hewlett-Packard was founded, Kodak, Lockheed and GE moved in, and the startup culture synonymous with Silicon Valley was born.

At the inaugural Startup Phenomenon conference, which was held in Boulder from November 13-15, Boulder was unanimously crowned the next Silicon Valley. We already have Microsoft and Google, a university that just launched a spacecraft to Mars, hordes of talent at multiple marketing, digital and advertising agencies, national labs and a community that has been groomed by Brad Feld, Boulder’s own version Frederick Terman.

 Over the course of three days, the roughly 300 small business owners, investors and entrepreneurs listened to Feld and others reinforce the idea of the community being central to a successful startup, even if that community isn’t in a central geographical area.

 During his presentation, Feld, who is the Managing Director of the Foundry Group, Co-Founder of TechStars and the author of numerous books on the topic of startups, detailed the challenges as well as the success stories of communities that successfully nurture startups.

“If you go back in time and you think about the origin story of any city, virtually every city on the planet was once a startup,” said Feld. “I came to the conclusion that every city in the world needed a startup community as part of it to continue the engine of innovation, growth and vitality of a city.”

This idea of Feld’s was echoed throughout the conference; Ken Bautista described the startup culture he is helping to create in Edmonton, Canada. Tendai Charasika, Executive Director of GLI’s EnterpriseCorp encouraged attendees to check out the innovations happening in Louisville, Kentucky. Alan Barrell, entrepreneur in residence at the University of Cambridge, described how technology companies of all kinds are flocking to the English countryside, driven by the culture of entrepreneurship and creative spirit championed by the university.

And Andy Stoll, co-founder of Seed Here Studio, is turning flyover country formally known as the Midwest into “Iowa’s Creative Corridor,” which stretches from Iowa City to Cedar Rapids and has had lasting effects as far away as Omaha, Nebraska.

Yes, we happen to be blessed here in Colorado with conditions that have been primed for growth and innovation. Jason Shrock, chief economist for the Colorado Governor’s Office of State Planning, detailed how Colorado has more robust activity in job creation and new business than the nation as a whole, combined with a high re-allocation rate that is the fourth largest in the nation. But that didn’t stop Bautista, or Charasika or Stoll from taking the leap in places that they call home.

This sentiment emphasizes our own mission here at Made, supporting creativity, products and good ideas that create new jobs and innovations in the U.S., no matter where in the country they may be located.

Not everyone can become a great entrepreneur, but a great entrepreneur can come from anywhere. Take initiative. Make things happen. Grow your network and create your startup community.

Here’s a list of some favorite sweets that are union-made in America.

1. Baby Ruth
2. Butterfinger
3. Candy House Buttons
4. Caramello 
5. Clark Bar
6. 5th Avenue chocolate bar
7. Ghirardelli Chocolates
8. Halloween Candy Corn (Herman Goelitz Company)
9. Hershey’s Candy Corn Kisses
10. Hershey’s Extra Dark Chocolate bar
11. Hershey’s Hugs
12. Hershey’s Kisses and Kissables
13. Hershey’s Nuggets
14. Hot Tamales
15. Jelly Belly
16. Kit Kat bars
17. Laffy Taffy
18. Malted Milk Balls
19. Mary Jane
20. Mike and Ike
21. Peanut Chews
22. Rolo
23. Smarties
24. Super Ropes
25. Tootsie Roll
26. Trolli
27. York Peppermint Patties

For more info, read the full article by Jackie Tortora in AFL-CIO.

www.madecollection.com

Inspired by generations of passed down family recipes, Cortazzo chef J. Scott Martino combines fresh, tasty ingredients with classical cooking techniques to create his line of robust, authentic tomato and barbecue sauces. Obsession is what it takes to make sauces worthy of the Cortazzo name — it took nine months to develop the company’s secret mustard barbecue sauce blend. Cortazzo has stayed true to their roots since 2005, in Lancaster Pennsylvania, by making sauces that give Italy a run for its money.

Make it easy on yourself. Grab our Tomato Sauce Variety 3pk, and try this recipe for baked ziti. A purchase supports 2 American jobs in Lancaster, PA. 

Instructions:

1. Preheat oven to 350 degrees (325 degrees in convection oven).

2. Bring a large pot of well salted water to a boil, add pasta, and cook until tender, about 9-10 minutes. Drain pasta and transfer to large mixing bowl, add the Cortazzo Pomorado sauce and 1/2 the parmesan cheese, stire to combine. Set aside. 

3. Heat large skillet over medium-high heat, add olive oil, then, add onions, cook, stirring occasionally, until softened and slightly translucent, about 5 minutes. Add spinach, and cook down until spinach becomes wilted, about 5 minutes. Remove from heat, and then fold into pasta mixture until incorporated. 

4. Gently fold goat cheese into mixture and season with salt, black pepper and red pepper flakes. 

5. Lightly coat a 9” x 13” baking with with olive oil, rub pan with halved garlic cloves, pour mixture into dish, and top with mozzarella and remaining parmesan cheese. Bake covered for 40 minutes, then, remove foil and continue to bake uncovered for 10-15 minutes, until cheese is bubbling. Allow to rest for 3 minutes, and then serve.

NOTE: This dish can be made a day in advance, but, allow it to come to room temperature before cooking. 

For more recipes & meal ideas, visit Cortazzofoods.com

Shop 100% Made in USA at www.madecollection.com.

Discover the many ways that you pay for carbon pollution – and learn what you can do today to help solve the climate crisis.

24 Hours of Reality is 24 hours (October 22-23) of live-streamed speeches from climate change experts across the world.

Participate in the live show by submitting how you pay for carbon pollution through TheCostofCarbon.org 

24 Hours of Reality and The Cost of Carbon are made possible by The Climate Reality Project, which powers the social revolution for climate action. Founded by Nobel Laureate Al Gore, the millions-strong organization stands up to climate denial and spreads the truth about the climate crisis to empower our leaders to take action.

Topo Designs from Topo Designs on Vimeo.

Mill Tour - Raw Wool to Finished Fabric from Woolrich on Vimeo.

The Colorado outdoor gear brand Topo Designs has teamed up with Woolrich, the oldest operating wool mill in the country, to make three beautiful woolen Made in USA products

The products include Topo’s Klettersack, a wool dopp kit and a wool duffel bag. Details include contrast zippers, cord loops and natural leather tabs. The wool used for the bags is reminiscent of the blankets Woolrich supplied to soldiers during the Civil War. 

Topo Designs is known for creating outdoor gear that works great but also retains simplicity & doesn’t take away from the spiritual experience of exploring the outdoors. “We wanted to take off our bag or coat for a rest on the trail and feel like we were removing a little piece of who we were and not a piece of gadgetry that just didn’t meld into that natural environment,” said founders Mark Hansen & Jedd Rose, who grew up exploring the west using hand-me-down gear from the 1970s. 

Woolrich has been continuously operating a vertical woolen mill since 1830 when founder John Rich started selling woolen products to local lumber camps from a mule cart. Woolrich provided blankets to Civil War soldiers, and it now makes everything from a wool coat your great-great grandfather may have worn to a parka that’s all about the latest in advanced technology. 

Source: ComplexStyle, by Gregory Babcok

Shop 100% Made in USA at Made Collection

Haven’t checked out NYC’s STORY boutique featuring all Made-in-America products yet? You’re in luck. STORY has decided to extend its Made in America theme through the end of October.

Made co-curated the selection along with our friends at Flint and Tinder. STORY also worked with BRIKA, the American Design Club & Outpost Journal to add fresh products to the extended selection. 

The curated products are so lovely even Martha Stewart had to pay a visit. 

See it for yourself: 

STORY | 144 10th Ave. at 19th St. | NYC

Read the full article by Nicola Fuma on Racked. 

Not in NYC? Shop 100% curated Made in USA products online at www.madecollection.com

Master baker of gluten-free amazingness Indea Leo shows us how to use an American-made cast iron skillet & her gluten-free yellow cake mix to make this fabulous dish for fall. 

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I absolutely love the fall! The crisp, sunny, autumn days in Colorado showcase the breathtaking golden aspen leaves as they pop against an evergreen background. This time of year I live for apples! I love trips to apple orchards and the farmers market for the season’s best apples in all of their glory. Honey crisp, Empire, Granny Smith… I love them all.

Another thing I love about this time of year is baking, of course! In my mind October marks the beginning, of what I like to call “baking season.” Preheat your oven and dust off your mixer! I’ve got some great recipes coming your way this fall.

As a new featured maker on Made Collection, I was inspired by the incredible Lodge cast iron skillets they offer as a part of the collection. Confession: I have whole kitchen filled with expensive stainless steel pots and pans, but the truth is I rarely use them. I do nearly all of my stove-top cooking in cast iron. From pancakes in the morning, grilled sandwiches for lunch and seared salmon for dinner, my cast iron pan is my go to. I even cook with it in my grill! So, its no wonder I was inspired to create this delicious apple spice skillet cake for my friends at Made Collection.

Although it is a simple recipe, the warming flavors of cinnamon and spice and the pop of tart apples are really spectacular. And baking in a skillet gives it a ton of rustic charm! The best part of this recipe is that you can make it any time of the year. It’s delicious served warm on a cold day for breakfast and equally appropriate to bring to a summer picnic and serve with ice cream.

Oh, did I mention that it is gluten free and can also be prepared dairy free by following the few simple substitutions listed in the ingredients? Yep, that’s right, GF & DF…. And oh so tasy!

Happy baking,

Indea

Lillabee Apple Spice Skillet Cake:

You will need:

  • One box of Lillabee Classic Yellow Cake Mix
  • ¾ cup of Milk (cow, rice, almond, etc)
  • 1 tsp vanilla extract
  • 2 Tb ground pumpkin pie spice blend (cinnamon,clove, nutmeg, ginger)
  • 2 tsp cinnamon
  • ¼ cup + 1 Tb sugar
  • 2 tsp apple cider vinegar or lemon juice
  • ¼ cup butter or non-dairy butter substitute
  • 2 large eggs
  • 2-3 tart apples (granny smith, Cortland, empire, etc.)
  • 10¼” Lodge cast iron skillet

Place rack in center of oven and preheat oven 350º F.

Lightly grease cast iron skillet and set aside. Mix ¼ cup sugar with 2 tsp cinnamon and set aside. Sift Lillabee flour pack with 1 Tb pumpkin pie spice blend.

Mix cake batter as directed on the back of the Lillabee Classic Yellow Cake Mix. Once batter is mixed, measure out ¼ cup and mix with 1 Tb pumpkin pie spice blend and 1 Tb sugar. Set aside. Pour half of the remaining batter into the greased skillet. Top with dollops of the spiced batter mixture, then pour remaining batter over top. Use a knife to draw zig-zag lines through then entire skillet contents to create the swirl. Do not overmix.

Next, core and slice apples thin. Arrange on top of cake batter and generously top with the cinnamon sugar mixture.

Place skillet in the oven and bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Use caution, as the skillet handle will be hot. Let cool, slice and enjoy!