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BorisCLEVELAND, Ohio — Boris Music has owned Hansa Import Haus and Hansa Travel Service in Ohio City for about 40 years. In 2016, he added Hansa Brewery in the same complex.

Cleveland creds: Moved here from Slovenia in 1976

Currently lives: Kirtland

Age: 61

Family: Wife, three grown children

Favorite locally owned restaurants besides his own: Astoria

Does Ohio City have too many breweries?

Boris: Microbreweries are growing like mushrooms. You have 40-some breweries in Greater Cleveland now, so the competition is obviously there.

But we are not the typical microbrewery. We follow old-style German purity laws for most of our beers. They have four ingredients only: water, grain, hops and yeast. No spices.

We have some other beers that are not brewed according to that tradition. We might add raspberry or blueberry or plum. Our Christmas beer two years ago had no spices, just a little honey and maple syrup.

We are a toothpick in the forest. Our typical production per batch is about 18 kegs or nine barrels. We probably do 40 batches a year. We don’t bottle it. You can drink it here or take home a growler or a few cans. It’s available on tap in 18 bars: Forest City Shuffleboard, ABC Tavern… But we are not really looking at putting it on store shelves.

We’re doing quite well. We’re doing tremendously at competitions. We’ve won several gold medals. We won double gold in New York.

I’m not spending any money for advertising. I want to build demand rather than chase people. That’s how Great Lakes did it. We’ll see what the consumer decides.

Your menu?

Boris: We are doing good central European food: Austrian, Hungarian, Slovenian, a little Italian. Americans have really bad geography; they label us Eastern Europe. Come on.

We do paprikash, goulash, stuffed peppers, all three schnitzels… We do authentic food like it’s supposed to be. We’re not trying to be a modern, highfalutin place. You never serve gravy with wiener schnitzel in Europe. You get a lemon and you soften the crunchiness. Parisian style is egg and flour.

We bring bronzini from Greece and lamb from New Zealand. We do octopus out of Spain. I do nothing from China. My octopus is soft. It’s not rubber. If you want rubber, go to Goodyear in Akron.

I got a carpaccio for yuppies, but we use mignon. We’ve giving you top shelf.

Do young customers like Old World food?

Boris: It’s all up to the server to explain t item, and once they try it they love it.

Where are you from?

I was born in Novo Mesto, in the countryside of Slovenia. I later lived in Ljubljana [the capital].

Boris: I came here as a trainee in ’76. I was sent by my company, a large tool operator. I fell in love with the place.

I worked here for Europa Travel almost two years. In ’78, I went on my own. I took over Hansa Import House. The name comes from medieval times in northern Germany. [It means a merchants' league.]

We were across the street from where we are now. The neighborhood was so bad, we were broken into at least once a week.  Cleveland was so depressed and dirty. There was no life in the evening.

I took what’s now the cigar store and Touch Supper Club. Then we got this property. We had to evict a bar. That same day, my building was on fire. Everything went down. I wasn’t properly insured.

Most of my customers said, “Why don’t you move out? Come to Parma, Brook Park… But all the freeways are nearby. Typically in America, things get destroyed in 20, 25 years, and it takes about 50 years to rebuild. I was only about 20. I figured in 30 years, maybe the area would improve. We tore both buildings down. I started to rebuild.

How was the travel business?

Boris: at that time, it was really exploding. Americans traveled to Europe in masses. There were no computers. We were doing everything on cards.

We were doing corporate accounts primarily. I had an office in Houston and in Asheville, N.C. I was doing charter flights for Cleveland to London, Frankfort, Ljubljana, Zagreb… We moved 10,000, 12,000 people a year across the water. I acquired Europa in ’91. I was called king of the charter flights.

Nowadays, can’t people book their own trips online?

Boris: Anybody who thinks they can do it themselves is stupid. I just had six people in Toronto whose plane was cancelled. I took care of them. You don’t need anybody when there’s no problem. You don’t need to insure your house until it burns down.

How’s the import business?

Boris: It’s doing very well. It’s been here 65 years. It’s primarily Germanic: Germany, Austria, Switzerland. Obviously, we have a little from Slovenia, Croatia, Hungary. We sell candy, canned goods, fish, pickled vegetables, noodles, dumplings, bread from a specialty baker in Canada. We have wines and over 100 imported beers. We have hams, salamis, sausages…

How’s the neighborhood coming along?

Boris: We have to give big credit to St. Ignatius. They’ve done a tremendous job.

Cleveland has improved 1,000 percent in the 42 years I’m here. It’s clean, livable, lots of action. It’s growing slowly, and that’s good.

Boris: I love it. I’ve got about three acres. I live in a forest. I have a running creek every day.

I have a house next to my warehouse. I sleep a few times a year here. But it’s too noisy for me. My dog doesn’t like it: a German shepherd, Socrates.

Are our ethnic communities still strong?

Boris: Yes. Look at the Germans with the farm on York. Look at the Donauschwabens. In Eastlake, you have the Croatian lodge.

You have the Slovenian National Home on St. Clair and 62nd. You have my church, St. Vitus, there. It still plays a big role in the area. They have put in senior living: beautiful apartments. St. Mary in Collinwood is more active with younger Slovenian immigrants.

How’s the weather here compare with Slovenia’s?

Boris: Fairly similar. There the flowers bloom and the vegetables grow earlier. Here spring comes all of the sudden, and everything’s rush rush rush.

Hansa Brewery, Hansa Travel Service and Hansa Import Haus are at 2717 Lorain Ave., Cleveland, 216-631-6585. For more on the brewery, see hansabrewery.com.

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Slovenian Sweetness

Slovenian Sweetness

Keith Vandervort

http://www.timberjay.com/stories/slovenian-sweetness,14189

Potica

WHITE IRON LAKE –A faded and tattered recipe, produced on a manual typewriter, complete with stains and a few handwritten notes, has a simple heading “Walnut Potica.” That recipe is the basis of Mary Louise Icenhour’s heritage.

Like all recipes, this one is the guideline or first step in mastering a baking tradition handed down through many generations in Ely.

Icenhour’s mother, Rose Mavetz, used her original recipe to teach Community Education classes in the 1970s and 1980s at Vermilion Community College. Mary has decades of experience in making this Slovenian sweet bread and she passes on that knowledge to Ely Folk School students willing to keep the tradition intact.

These days, Icenhour is a one-person potica factory. She’s churning out dozens of loaves of walnut potica at her White Iron Lake cabin this week as she gets enough stock to conduct a fundraiser for EFS.

She is donating the cost of materials and the time it takes to make as many as 50 poticas and will sell them for $40 each at a special bake sale event on Tuesday, July 3. All proceeds go to the Folk School. To reserve a traditional Slovenian-made walnut potica, call her at 218-365-6662.

Icenhour is making five batches or loaves each day over the course of about 10 days. “If this goes well, we’ll look at doing this again at Christmas and Easter,” she said.

“I like to start as early as I can in the morning. That’s when I’m well rested,” said the retired Duke University nursing instructor.

Icenhour spends her summers at the same cabin her father built back in 1954. She recently bought a house in Ely and comes to town for the winter. “I guess you could call me a snow bird,” she joked.

While she waited for the dough to rise, she showed a visitor a Slovenian stamp that featured potica, walnuts and honey. “I get a Christmas card from my father’s cousin every year,” she said. “Potica is so significant to the Slovenian culture that they feature the baked good on their stamps. Our first lady is from the old country and Melania told the Pope last year during a visit that she feeds her husband potica. Slovenians have a real cultural connection to this sweet bread.”

Each batch of Icenhour’s potica contains two pounds of walnuts, one and a half cups of honey, a cup of sugar, lots of heavy whipping cream and three eggs. “The filling is very rich,” she said. “I always use Minnesota honey. And I use at least a pound of butter. I don’t skimp. And get the good high-protein flour.”

The combination of these is really an art. As she described the process, Icenhour added her own tried and true tips which ultimately prove invaluable for the potica novice. “Use a heavy pan, like an old pressure cooker,” and “just bring it to a slight boil. Stir in the honey and butter mixture carefully to get a nice consistency in the filling. This filling is what makes potica, potica,” Mary said.

She noted the golden color of the filling. “If you had cheaper walnuts, it would be darker,” she said. “Drop in the eggs one at a time and stir in each one. Don’t have it too hot or the else the eggs will start to cook too fast. Add a generous cup of whipping cream. Potica can’t be too rich.”

Icenhour has a half-dozen aluminum loaf pans, nearly impossible to obtain anymore, that she uses solely for her potica.

“Back in the 1970s, there was a hardware store next to Kerntz’s (appliance store) run by a family of Slovenes, the Banovetzes and they got a bunch of the pans in,” she said. “This news went through the Slovenian ladies in town like lightning, and my mother got six. I still use her original pans. They never see a dishwasher. I treat them with care. Martha Banovetz, Frank’s wife, never got any of those pans. I heard that from her daughter, Marcia, who was in my high school class here in Ely.”

Icenhour said that she scours e-bay and buys them whenever they are available. “They are an odd size, but just perfect for a loaf of potica,” she said.

“Most Slovenian women use a type of double-woven tablecloth that is hard to come by,” she said. “I have a 100-percent cotton sheet that is only used for my walnut potica. I wash it separately and line dry it. This is important for cleanliness.”

One of the mysteries of potica: “We were fussy about how much flour we added to the dough, but now you want to liberally put flour on the cloth and you want the flour to sink into the cloth,” she said.

Mary uses her grandmother’s square table, resurrected out of the bunkhouse at the cabin. “I like it because it is sturdy and flat and has no leaves and is 60 inches long which is perfect for five loaves of potica,” she said.

This week Icenhour is getting quite a workout with her rolling pin. “You just have to keep rolling. Lean into it. Hear that air come out? It’s the carbon dioxide from the yeast. My mother’s recipe calls for a rolling pin but there is a point where I give it a little help with my hands,” she said.

She prodded the dough to the edges of the table, pulling it, lifting it, and adding flour to keep it from sticking. “Don’t worry about the holes in the dough,” she said. “One thing about ethnic food is there is a lot of range for error. Just make sure it doesn’t stick to the cloth.”

The paste-like walnut filling was added and spread from edge to edge. “It is surprising how resilient the dough is to the scraping and spreading of the filling,” she said.

Icenhour started on one edge and began to roll the dough. “Now this is were the potica cloth really she shines,” she said as she picked up the side of the cloth and allowed gravity to roll the dough onto itself in quick fashion. And just like that, the potica was rolled and ready to rest for 15 minutes before going into the well-buttered baking pans and into the oven for an hour.

A handwritten hint at the bottom of the recipe says, “Before freezing, when potica is well wrapped, let it stand at room temperature for two days to allow flavor to go through.”

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Slovenia National Day

State

Slovenia National Day

Press Statement
Michael R. Pompeo
Secretary of State
Washington, DC

June 25, 2018
On behalf of the Government of the United States of America, I offer congratulations to the people of Slovenia as you celebrate your 27th Statehood Day.

Our strategic partnership with Slovenia, as a NATO Ally and member of the European Union, is founded on shared values and history, and a common pursuit of collective security. In Afghanistan, Iraq, and Kosovo, our security forces stand shoulder to shoulder to advance global counterterrorism initiatives and affirm our common commitment through NATO’s presence in front-line states.

The United States values Slovenia’s contributions and friendship, and looks forward to deepening our bilateral relationship over the coming year as we work to expand bilateral trade and investment and ensure that Europe remains strong and free.

I extend my best wishes to the Slovenian people and congratulate you on your Statehood Day.

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President Donald J. Trump today announced his intent to nominate the following individuals to key positions in his Administration:White house

Lynda Blanchard of Alabama, to be Ambassador Extraordinary and Plenipotentiary of the United States of America to the Republic of Slovenia.

Ms. Blanchard co-founded 100X Development Foundation in 2004, an organization dedicated to fostering creative solutions to eradicate poverty and improve the lives of children around the world. Concurrently, she co-founded and is currently senior advisor at B & M Management Company, a real estate investment management company. Ms. Blanchard has worked in Africa, Asia, and South America, engaging with local partners to further 100X Development Foundation’s mission. As an advocate for people with special needs for more than 20 years, Ms. Blanchard has voluntarily served on boards of non-profit organizations and supported numerous education programs in Alabama, as well as helped families who are interested in adoption. She is the mother of seven children, four of which were adopted internationally. Ms. Blanchard earned a B.S. in mathematics and a minor in computer science from Auburn University.

 

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SLOVENEFEST JULY 13-15, 2018

Slovene Fest

SNPJ RECREATION CENTER HOSTS SLOVENEFEST JULY 13-15, 2018

• Featured in Pittsburgh Magazine as one of the “Top 10 Things to Do in July” •

Borough of SNPJ, Pa. — The weekend of July 13-15, 2018, the 37th annual Slovenefest will be held at the SNPJ Recreation Center in Lawrence County, Pa. Slovenefest, a weekend-long celebration of the music, tastes and traditions of Slovenia that is attended by as many as 5,000 people each year, is the largest Slovenian cultural festival of its kind. Featuring more than 20 Slovenian polka bands and button box accordion clubs at five indoor and outdoor venues, the non-stop entertainment starts at noon each day.

Slovenefest attendees will be able to sample the great foods and beverages of Slovenia while enjoying the music. Slovenian sausage, and barbecued lamb, chicken and pork will be available for purchase, along with other favorite festival foods and a variety of beverages, including Slovenian beer and wines.

Festival guests will be able to explore the culture of Slovenia through an extensive display of folk attire, crafts and presentations in the SNPJ Slovenian Heritage Center museum. Families and children alike will appreciate swimming in the Olympic-size pool, fishing in the SNPJ Recreation Center lake, playing miniature golf, riding the trackless train, playing on the playground equipment, and participating in organized activities. These family activities, as well as admission to the swimming pool and the Slovenian Heritage Center, are included with Slovenefest admission.

Returning for 2018, the Slovenefest “Make It, Bake It, Grow It” Crafters Bazaar will present several of the area’s finest crafters, all of whom will have items available for purchase. Hours of operation for the crafters bazaar are noon to 7 p.m. on Saturday, July 14, and Sunday, July 15. Admission to the crafters bazaar is also included with festival admission.

The SNPJ Recreation Center (address: 270 Martin Rd., Enon Valley, PA 16120) is located on PA Route 108, one mile east of the Ohio-Pennsylvania border and seven miles west of the Mt. Jackson Exit (#17) of Interstate 376. Admission is $10 on Friday and Sunday, $15 on Saturday. A three-day pass is offered for $30. Children and teens age 16 and under are admitted free of charge. Ample free parking is available, and shuttle service is also offered free of charge. Contact the SNPJ Recreation Center at 724-336-5180 (toll-free at 1-877-767-5732) or visit www.snpjrec.com for directions. Visit the Slovenefest website, www.slovenefest.com, for additional information, including a complete weekend entertainment schedule.

For more information about Slovenefest, please call 1-877-767-5732 or e-mail snpj@snpjrec.com.

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Slovenian-US veteran astronaut Sunita Williams is one of four chosen for NASA’s next human missions.

The unsung astronauts.

Astronauts have gone from idolized to anonymous. As NASA prepares to launch humans from the U.S. again, the nature of space flight and who does it is changing once more.

Click here to read the Wahington Post article The Unsung Astronauts 

SW

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Euclid Memorial Day Parade

Tank1 WEB

This is a picture you don’t see every day. Sisters Linda Holle and Ruth Feild nee Poropat pose in front of Euclid’s M103 Heavy Tank.  The proud Slovenian sisters accompanied the Cleveland Style Polka Hall of Fame float at the 2018 City of Euclid Memorial Day Parade. Many in the Slovenian community may remember the sister’s parents Stan and Marge Poropat. Stan and Marge were the proprietors of Petrick’s Tavern in Euclid, Ohio until 1984.

FloatWebeuclid vetsVets

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Slovenska Pristava a documentary film

You are kindly invited to the US premiere of
Slovenska Pristava

A documentary film by Studio Siposh
Sunday, April 29, 2018 at the St. Mary Parish in Cleveland

The film starts at 12:00pm (noon) followed by a conversation with the Director David Sipoš about making the film

The film screening was co-sponsored by the Embassy of Slovenia, Washington DC

Pristava

Ministry

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SLOVENE HOME FOR THE AGED

Annual meeting Final

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The exhibit of the history of Easter Eggs from Bela krajina created by the Museum of Bela krajina, Metlika

The people from Bela krajina started to prepare for the Easter already in the winter time. For the intricate work of traditional painting of the eggs, they needed beeswax, a sharp tool, a candle, red and black coloring and a lot of patience. The eggs were mainly decorated by women, who gave the special Easter Egg to the men they liked. Later they gave the eggs to their godfathers and friends and this tradition continues to date.

The exhibition will open to public on April 19, 2018 at 7pm at the Slovenian Museum and Archives, 6407 Saint Clair Ave, Cleveland, OH 44103. Refreshments will be served.

Easter Egg

 

The exhibit was made possible with the cooperation of:
- Museum of Bela krajina, Metlika, Slovenia
- Embassy of the Republic of Slovenia in Washington DC
- Consulate General of Republic of Slovenia in Cleveland
- Center for Slovenian Studies, and Slovenian Museum and Archives, Cleveland
- Bela krajina Club, Cleveland

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