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Tagged: ideas

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Economy of ideas
6:30 am
Tue March 29, 2011

$5,000 for good ideas in Grand Rapids

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Credit Paul Jendrasiak / GRNow.com
Steve Zaagman (middle) discusses his "upside-down-movie-night" with other contestants on February 22nd, 2011.
Credit Paul Jendrasiak / GRNow.com
Perian Olson wants to show more art and design students how to turn old fashions into something they can sell in her boutique.
Credit Paul Jendrasiak / GRNow.com
Pomegranate Studios President Bill Holsinger-Robinson and his team put on "5x5 night".
Credit Paul Jendrasiak / GRNow.com
The Grand Rapids Art Museum was packed with people checking out the first "5x5 night".
Credit Paul Jendrasiak / GRNow.com
Dave Schemmel demostrates his prototype "Dave's Great Green Tomato Cage".
Credit Paul Jendrasiak / GRNow.com
5x5 night's twitter feed is projected so the audience (everywhere) can ask questions.
Credit Paul Jendrasiak / GRNow.com
Rick DeVos, CEO of Pomegranate Studios, speaks with media after the event in February.
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Tonight two Michigan entrepreneurs will give away $5,000 in a competition devoted to creating buzz around good ideas. Rick DeVos and Bill Holsinger-Robinson are trying to help make the best ideas a reality.

On the last Tuesday of each month, Pomegranate Studios (a business incubator DeVos and Holsinger-Robinson founded in Grand Rapids two years ago) offers 5 people 5 minutes to pitch their idea for a business, an organization, art project, anything really.

A panel of 5 judges then awards up to five thousand dollars to those with the best ideas.

Bill Holsinger-Robinson says they want to give people a platform for their ideas to grow.

“The event is really less about the grant making and is more about people sharing ideas and then getting people to act on those ideas within a community.”

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Entrepreneurship
11:09 pm
Tue February 22, 2011

Unemployed chef awarded $2,000 to start “underground supper club”

Credit Kurtis Garbutt / Flickr
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Grand Rapids chef  Brian Gerrity with an idea for an underground supper club called “Fire & Knife” got $2,000 towards that goal.

“I’m a mercenary chef right now, chef for hire. It’s a fancy way of saying I’m unemployed."

He wants to offer a temporary venue where chefs don’t have to worry about normal constraints like food costs holding back their creativity.

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