updated on all the weather happening.dat welcome to new day cleveland my >> my name is natalie hrbek. this is a shot of more than 100 years to make cleveland is put her ounces 1796 to be in business for over a century is her ounces 1796 to be in business for over a century is that. a lot of these places down in the flats youou don't know about them but they may have- no been around for a long time like some them but they may have- no been around for a long time like some of the you to today. we're going to ten different places the first stop is the plac they are absolutely going to love not only the food put

smells good too. orlando. i think they are kicking the show offff the rain. there's no other. that we should be rather than here.re t how many members are in the family that were killed. >> 25 fifth generation. following is his face been around. t that is incrediblehe and if you haven't not all the members of the family yourse will love th. thanks so much going on from a different different kinds of

we are making a wheat bun right now.foe pl you can find your bread just about anywhere. one of my favorite are the ones that you have the right o check it out. how many of these this is mind blowing to look at them all coming out how many do you think you make a day that time. we make a lot.32or right now we are doing about 32

again this is just one of many. it's becoming path ever growing. we're putting it out to the it's becoming path ever growing. we're putting it out to the retail growing.d what makes this. so special and why arere peopo them out with that's my has some automation that we have a lot of old place we use good in wei don'tme take any that's a big deal. and you have how many workersalk there's all over 350 right nowag just as fun others step in the process. le i thinkct you'll find your cous. one of the other members of the family. it took me a while to find make family. it took me a while to find make big

where everything gets packaged. you still have these comingde oe of these out a bit of an early o this is where they come to get package. those are products that don't meet. we only one of the product as he wanted. that rejects. use. around 145 years but this can't be how you start. we started in italy in 72. then the family moved to the cleveland in 1904.th we were literally the foreign are at italian baker.

and pieces and donuts and the that from there wend started delivering further out started delivering further out from the done when you start thinking about the future and where you are headed i know you have thatn when you walk in front.ic in fact yesterday we had somebody and so is it working with arcer and making pieces that now. is this people in cleveland for one reason you're one of the places him at ever met. thank you.ick, thank you so much for having us. things for my kid attire.

where history needs the future.l that's all the classic and c contemporary paid in the blacksmith shop my grandfather ?-ellipsis that's in your he dio a really well put the better he did the higher he taxed i'm know about the gold rose. know about the gold rose. he came to cleveland to open up a shot. he came to cleveland to open up he came here in 1904 in open up shop.e here in 1904 in open up at that time cleveland was booming millionaires are on euclid and he brett skills from europe they get used in you working for royalty that he was doing residential and some commercial decorative work. we still do high and a metal

in the early 19 hundreds wesmit still do original art deco work. larger part of the company has front of the that blacksmith larger part of the company has front of the that blacksmith arena specimen making cost him sway bars for rvs and all types of crazy things the largest part in contract manufacturing using state of the art robotic welding. every once in a while he can take a piece that was done by my grandfather in the 30s or a new design and create a new grandfather in the 30s or a new design and create a new piece tablelands there working on the mirrors essentially, taking a piece that was original and very

collectors want the originals that we are the same company in the same family. to make parts and i'm not aware of anyone else if anyone else who does that in terms of the deco world you know blacksmith shop goes into you decorative metal workrk or industrial for june. we are relatively small plane. our quit mayor is humor full it

every " once in a while place to every " once in a while place to complaints my dad who died a couple years ago about food grandfather like this may be a shootout should haveg ne no knof he wanted anything to do. the first two they didn't exist in his and his always interested in trying new metals and new processes.ty o whether it's contemporary or doing some really wall sculptures for the city of cleveland for deco or mailing or light for people to know that it's the best quality you can get. they are located in the superior

a pregnant. i'm sure you will enjoy it. coming up next for going to visit of oldest water garden

with celebrating businesses that a been an area for more than 100

water lilies he was born in 1852 and he came from england if you started to establish himself started out water garden out thererted they merged in the 19s and, created a large company tht was created here in ohio in columbus, ohio's m they used his name in horticulture therefore

then take the whole ecology we've got hired type of these theis tsrs turn-of-the-century in 1920 we do a tremendous amount of

states. the greenhouse he has is very hot. we do not have ventilation or hot. we do not have ventilation or thingsgs at will reach that if u come in here you willll sweat. you will get a hot. the fenceet a hot. they are loving every minute of it.r 10 they let the humidity is the temperature and cranks up. usually get over 100 degrees here in the summer. a b you see if they are not modeledi the sets over here is the pinpoint that also has a model. i mentioned that every french fish has snails they eat the i mentioned that every french fish has snails they eat the debris in there and they have fish.

and back in the 1820s a lot of our tanks will have tropical fish in they fi this one here is another night bloomer and you fish in they fi this one here is another night bloomer and you can see his close right now about three or 4:00 it depends

the eastside market go up and down the street and sharpen knives for we cap growing them

universities and he really is kitchenswit we typically get the shoret. what it's like. t what are they doing right here.e this is my nephew. sharpness as a result of thinning the edge of the night.h

when the way home they edge the thing you can do at home or with

them pick it over there the rhetoric sharpen wou the last hundred years both the

that band-aids.or that band-aids.or thank you very much.e, i never met my great-grandfather they figure is much is as much

they've been making the redesigning everest of the church organs. he started in 1850 side is church organs. he started in 1850 side is founded by a man named butler. german immigrants settling clevelandnd 1902 my great-grandfather moved upf st. mary's ohio to go over

way out of their 5 feet long and shorter it is time to make i'd say that three or four different areas of expertise that are represented

in the pipes aren't pressed or in the pipes aren't pressed or extruded or a castth voicing is adjusting the sound of the pipee so that as each. what makes them special is that

designed in late 1970s that means there is a jerk mechanical linkagelves has the beautifulto casework that t was original toe the room which we readjusted fit to the instrument that we were

to find the complete list you can go to their website after the break we are going to the

we are here at the flats were there oldest irish pub were going to put this on hold. we went straight to the kitchen her join for quite some time. most notably are fish five.

what's great about it. the chicken lettuce salad weal alwaysle have of fresh catch on whatever that is the space it's alwaysle have of fresh catch on whatever that is the space it's to know. last week of fresh walnut.t. so is some good fish down here b this is been here for 106 years

we have pictures of our drive back your use corey beef. did he ever get any of thatatal back your use corey beef. did he ever get any of thatatal perch. - [natalie] ooh! - [david] the infamous flat iron lake perch. look how good that looks. there rico.. i am taking this one out there. beforewh we had outside i know that this another good one.ci what goes inpe bone in. bone in. the ladies love it. bef the ladies love it.a br it's a meal it will fill you up. it will feel you out. m

then we can go find ryan and learn a little bit more about lear background to what makes this place so special. i saw my hot sauce on i found ryan so we're going to start digging in before we get into the fish behind us. was there any pressure with there this place is an established for for so long

from imm when it was open. from imm when it was open. immediatelyly he just felt comfortable. then you could tell that they're some of the people that there. coming here for so long the also feel comfortable here.e. it always feels like home that

the whole building is all original several things i came along over the years they have

glass they won big windows.the this four that we are seeing on his maple which is on top of the chest of farmers is on top of another maple floor which wasrt the subfloor that came overed wn name torn down in 1900 their chest out for started to show some signs of wear they picked it up and brought it over and put it down. any which way you look there's something that's old that's new usually covered with some at best but it's usually bear., the scale that's their has been therere since no one knows when the last time they inspected it think i cannot inspected a plan of action came out again two days later the computer and a whole bunch of weight since itin installed the scale mccown event

back in the 20s someone tried to bring it took them to work ot two more days to visit they could use it again in the head two more days to visit they could use it again in the head has been anywhere my sugar downstairs and ten at the basin of the film in place to go.o.lf we provide to nazareth nazareth youquar grass seed is the same y quarter past have been anything comes in parts and pieces for the most part. will cut glass to the size you u want. over the years it's james but it still stayedp the the same pice grand harbour is located on north main street coming up next

mary for jackie. from there my brothers marty and chris and there i am making the

i'm staying here ine' this lady i'm staying here ine' this lady back come in here and picked up all this stuff from r and k. she used to serve it all the this stuff from r and k. she used to serve it all the time.eoplpl peoplele keep coming back a lotf people have moved out of thei be neighborhood and moved out of the state.ere''s there's nowhere else y they can get our stuff. we keep it open year-around. but this isn't our bread and butter.

- we have all different flavors of smokies. those smokies is maybe the backbone of the business now, huh? - it really is because we have a lot of wholesalers that go out and distribute it across the northeast ohio region. so yeah, this is our bread and butter. and then our catering also, we do a lot of catering for graduations, showers, and we do some weddings here and there, but our biggest catering jobs are funerals. we do funeral luncheons. - [david] i saw something too my dad used to talk about czarnina. - [kathy] czarnina! yes! other comes in and makes it. she has taught one of my workers to make it who actually has been with us for many years. that comes around every once in a while we make it. - [david] it's based on sort of like polish ethnicity then. - [kathy] it is, it is. - don't forget, it's called r & k sausage. what street are we on? - we are on harvard avenue, 7700 harvard avenue in slavic village. (lively accordion music) - i'm fourth-generation and i have a niece and nephew

with my little girl, every food is finger food. so i can't afford to have germy surfaces. of germs. so ditch your (germy) dishcloth and switch to a fresh sheet of bounty (paper towels). look, a fresh sheet of bounty (paper towels) leaves this surface cleaner than a germy dishcloth, as this blacklight reveals. it's absorbent, durable, and three times cleaner. so ditch your (germy) dishcloth and switch to bounty (paper towels). bounty. the quicker picker upper.

we had to make a stop here at the west side market. i have jeremiah with me here with wiencek meats. jeremiah, how many generations did your family go back being here? - i'm fourth-generation and i have a niece and nephew that help me now so they're fifth-generation. my great grandfather, jacob sunths started down here in 1912 and they did a lot of sausages and smoked meats. and it's on my mom's side of the family. it's kitchen maid meats. - [natalie] and that's down here too. - [jeremiah] yes. - [natalie] so you have two different stands really that have the family name attached to it. - [jeremiah] yep. i love interacting with customers and we bring 'em a nice fresh product. all our beef comes form ohio. customers seem to appreciate a good product. - [natalie] so what all do you serve here? what all can be people come to the market and grab from you?

- [natalie] those steaks look amazing. - [jeremiah] shishkabobs which are great on the grill in the summer and all kinds of roasts and ground meat and hamburgers. - so really, you name it, if it's the meat department, you have it here. - yep. - now, what do you think, when people come in to the market, there's so many different shops for them to go to. why do you think people are so attracted to yours? - everybody kinda develops their own little niche product. for me it's been the shishkabobs. it definitely catches peoples' eye easy to grill in the summer. - very colorful. you know, what i love when you come down here too because you will tell us exactly how we should prepare something in case we wanna buy something and we think: "but how am i gonna get the job done?" you help with that too. - oh yeah. i've cooked just about everything here at home. - well, i must say that i think being down here, it is a place to come. you gotta stop here, wiencek meats.

- you're welcome. thank you. (upbeat indie music) - well, i had a lot of fun learning the stories of these people been around more than 100 years their businesses. - and they're so successful that i can only imagine they're gonna be around for at least another hundred years. - that's what makes cleveland great: the old meeting the new together and it's a wonderful thing. and speaking of wonderful things, we're looking for you guys out there to give us some suggestions for shows, some good ideas. - because we only scratch the surface with about w. and when we were at different stops, they would say: "have you tried this place? "have you tried that place?" there's so many places that have been around for more than 100 years. - so give us the heads up. i'm david moss. - and i'm natalie herbick. - and we'll see you on the next-- - new day cleveland. - mm hmm.

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