Fowl and Fodder aims to deliver locally sourced meals at fair priceWritten by Sanya Ali | | firstname.lastname@example.org
Restaurateur Scott Bowman learned the unique pleasure of consuming fresh produce at a young age.
Growing up with a garden behind his house and a grandfather with a 70-acre farm, Bowman said he saw only the freshest food at his table and relished each meal.
“I actually didn’t have store-bought bread until I was 7 or 8 years old,” Bowman said. “It’s a lost art.”
His experiences with the very best the land had to offer led Bowman to start Fowl and Fodder, a farm-to-table eatery and organic juice bar, earlier this year.
The mission of Fowl and Fodder, according to Bowman on the restaurant’s website, fowlandfodder.com, is to deliver the freshest possible food with the best ingredients Ohio has to offer.
“My goal is to make local, real food accessible to all walks of life,” Bowman said. “Food sometimes gets put on this pedestal … when we get to artisan or organic, it’s only for a select amount of people. It shouldn’t be like that.”
A Kickstarter campaign to help Bowman raise money to open Fowl and Fodder ends at 8:55 a.m. May 24. To donate or learn more, visit https://www.kickstarter.com/projects/594669751/fowl-and-fodder-local-fare. He is less than $2,000 from his $20,000 goal.
Bowman worked at in 60 different restaurants for Ruby Tuesday, opening seven high-volume restaurants and running two corporate restaurants.
“I’m really passionate about food and I’ve been in the industry for about 14 years,” Bowman said. “The problem was, I ran restaurants, I opened restaurants, but I didn’t have full creative control. I wanted to create a concept so that I could explore my menu.”
Sister-in-law and former coworker Meaghan Alexander has known Bowman since they worked together at Ruby Tuesday.
“He’s got good character,” Alexander said. “He takes great care of his family, he’s a wonderful husband. When he was at Ruby Tuesday, he still did 100 percent at that job even though it’s not where he wanted to be.
Bowman said aspiring restaurateurs should follow his model and make certain they have enough experience to properly develop a product, work with that perishable product and take on responsibilities of the front line to create a successful brand.
“I’d say you’re crazy if you open a restaurant and never worked in one,” Bowman said.
He said all of the products sold in Fowl and Fodder are locally sourced and organic, and less expensive than typical organic fare. Bowman said he hopes that, through his food, the community will have greater awareness of the local farmers working tirelessly yearlong to bring the best products to the area. Fowl and Fodder will be located at 7408 W. Central Ave.
Alexander said she is supportive of the concept and feels Bowman’s type of cuisine is needed in Northwest Ohio, where there is such an abundance of quality produce.
“I like the idea of knowing where your food is coming from and the fact that he’s going around the community,” Alexander said.
Bowman said he has a garden in his backyard, and he teaches his children the importance of seeing where food comes from and appreciating the growing process.
“One of the big inspirations is with our little garden,” Bowman said. “My kids are finicky eaters; it’s such a joy when we touch the green beans and we’re cooking and eating them in one second.”
Bowman has attended Startup Toledo, a celebration geared toward meeting with entrepreneurs like him, as well as local farms and farmers markets to rub elbows with the top providers of organic product in the area.
A Youngstown native, Bowman said Toledo provided him with the necessary forum to show people the importance of local sourcing for the economy.
Alexander said she appreciates the personal touches Bowman’s family has put on the restaurant. Bowman’s father, George, even constructed some of the furniture.
“I love that his dad came and build and benches in the restaurant,” Alexander said. “I like that he’s going for that authentic feel and everything’s going to be fresh made.”
Bowman said he is optimistic that his food will be well received by a community ready to learn and grow.
“Seeing the opportunity in this town to make this food accessible to people who live around here felt like the right thing about to do,” Bowman said.