WEBVTT

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>>GERRY: HERE'S WHAT'S MAKING
NEWS AROUND INDIANA...
IN FORT WAYNE, DEVELOPERS OF THE
$440 MILLION ELECTRIC WORKS

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MIXED-USE INNOVATION DISTRICT AT
THE FORMER G-E CAMPUS ARE AGAIN
ASKING FOR MORE TIME TO SECURE
FINANCING.

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RTM VENTURES MADE A FORMAL
REQUEST TO EXTEND ITS ECONOMIC
DEVELOPMENT AGREEMENT WITH THE
VARIOUS CITY AND COUNTY

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AGENCIES...AND MAYOR TOM HENRY
SAYS HE SUPPORTS THE EXTENSION.
ALSO, THE STATE HAS CONFIRMED
THAT ELECTRIC WORKS IS "CLOSE TO

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FINALIZING TERMS WITH AN ANCHOR
TENANT," AND IN A LETTER
RE-CONFIRMED ITS COMMITMENT TO
THE PROJECT.

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>>>WHAT STARTED AS HOBBY IN A
TINY WORKSHOP BEHIND TRAMPAS
YOUNG'S LOGANSPORT HOME, HAS
TURNED INTO A BIG HIT AMONG

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BASEBALL PLAYERS AROUND THE
COUNTRY.
YOUNG LEARNED HOW TO MAKE BATS
ABOUT EIGHT YEARS AGO AND JUST

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THREE YEARS LATER, HE STARTED
THE TITAN BAT COMPANY.
LAST YEAR, TITAN PRODUCED AND
SOLD 3,000 BATS AND HE EXPECTS

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THAT NUMBER TO DOUBLE THIS YEAR.
THIS SPRING, TITAN BAT WILL MOVE
INTO A 5,000-SQUARE FOOT
FACILITY TO KEEP UP WITH DEMAND.

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>>>MICHIGAN-BASED PLUMBING
SUPPLY COMPANY GENOVA PRODUCTS
IS CLOSING TWO FACILITIES IN
INDIANA.

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THE DECISION WILL AFFECT 116
WORKERS AT ITS FORT WAYNE
LOCATION AND 89 IN RENSSELAER.
THE COMPANY SAYS IT HAS NOT BEEN

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ABLE TO SECURE FURTHER FUNDING
TO CONTINUE OPERATING AND
EFFORTS TO FIND A PARTNER WERE
UNSUCCESSFUL.

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>>>THE FISHERS TEST KITCHEN IS
OFFICIALLY OPEN FOR BUSINESS.
AND AS OUR MARY-RACHEL REDMAN
REPORTS, THE NEW RESTAURANT

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ACCELERATOR HAS ITS SIGHTS SET
ON HELPING TO GROW INDY'S
BUDDING CULINARY SCENE ONE CHEF
AT A TIME.

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>>: THEY CULINARY SCENE IN
CENTRAL INDIANA IS BOOMING AND
TO HELP CONTINUE THAT MOMENTUM
THE CITY OF FISHERS IS ONE OF A

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HANDFUL OF CITIES IN THE COUNTRY
TO OPEN A CULINARY ACCELERATOR
IN HOPES OF GROWING A PIPELINE
OF LOCAL CHEFS.

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WE CHOSE THREE YOUNG CHEFS AND
WANTED TO TEST A CONCEPT, CREATE
THEIR OWN RESTAURANT.
WE HAVE THREE COMPLETELY

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INDEPENDENT RESTAURANTS WORKING
WITHIN THE FISHERS TEST KITCHEN
SO THIS GIVES THEM A CHANCE TO
BUILD A FOLLOWING, REFINE WHAT

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THEY ARE DOING SO WE'VE TRIED TO
DE-RISK THE PROCESS OF OPENING A
RESTAURANT IN HOPES THAT WE CAN
HELP CREATE MORE RESTAURANTS AND

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BUILD THE CULINARY COMMUNITY.
>>: THAT'S EXACTLY WHAT CHEF
CARLOS SALAZAR SAYS HE PLANS TO
DO.

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>>: I OWN MULTIPLE RESTAURANTS
WHETHER ON THE NORTH SIDE OR
BACK OF THE TOWN SQUARE AND ALL
OVER INDIA.

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I AM NOT LOOKING TO GO ANYWHERE
ELSE.
I WANT TO STAY IN INDIA AND GROW
WITH INDY WITH THE FOOD SCENE.

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AND I WANT TO MAKE IT BETTER.
>>: ONE OF OUR BIGGEST
CONTRIBUTIONS IS GOING TO BE WE
ARE CAPTURING THE IMAGINATION OF

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OUR LOCALS, SHOPS AND BUSINESSES
AND COMMUNITIES, BUT ALSO
CAPTURING ATTENTION OF THOSE
VISITING INDIANAPOLIS FOR THE

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FIRST TIME IN CONTEMPLATING
RELOCATION OF A BUSINESS OR
ADDING A NEW FLIGHT FROM
INDIANAPOLIS TO A NEW LOCATION.

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WHEN THEY SEE WHAT'S HAPPENING
HERE WITH THE INNOVATION ECONOMY
AND WHAT'S HAPPENING IN CULINARY
IT MAKES THE WHOLE REGION THAT

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MUCH MORE VIABLE TO EVERYONE.
>>: EVEN THE AIRPORT SEES THE
POSITIVE IMPACT OF STRONG LOCAL
CULINARY SCENE HAVING ON THE

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REGION.
>>: WE'VE SEEN A LOT OF
EXCITEMENT FROM OUR GUESTS FROM
AROUND THE WORLD TO EXPERIENCE

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THE CULINARY SCENE.
YOU MAY KNOW WE HAVE BEEN RATED
NATIONALLY AS IT RELATES TO THE
FOOD SCENE.

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A LOT OF NATIONAL MAGAZINES HAVE
FOCUSED IN ON THE IMPORTANCE OF
THE FOOD SCENE AND IF YOU TAKE
THAT EVEN FURTHER FROM AN

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ECONOMIC IMPACT WE ARE SUCH AN
AGRICULTURAL BASED ESTATE AND SO
FORTH THAT AG COMMUNITY TO TIE
INTO THE CULINARY SCENE IT

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BRINGS CULTURE, IT BRINGS
BUSINESS AND IT BRINGS IT ALL
TOGETHER.
>>: TALKING ABOUT BRINGING

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BUSINESS TO THE CITY THE BIG
CONFERENCES HERE THIS PAST WEEK.
ONE OF THE DECIDING FACTORS THEY
WERE REALLY IMPRESSED WITH

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INDY'S CULINARY SCENE SO IT'S
ATTRACTING BUSINESSES AND PEOPLE
TO THE CITY.
>>: MORE AND MORE PEOPLE WANT

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LOCALLY OWNED RESTAURANTS AND
THAT MEANS DEMAND FOR CHEFS IS
INCREASING.
FISHERS ENTREPRENEURIAL

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INNOVATIVE CITY AND THEY ARE A
LAUNCHING PAD NOW FOR SOME
CHEFS.
>>: EXACTLY AND THE TEST

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KITCHEN IS THE PERFECT PLACE TO