T-Rex, the co-working and incubator space on Washington Ave., can be credited with creating 2,230 jobs. Many of the technology start-ups which begin in T-Rex eventually move elsewhere in downtown St. Louis. Executive Director Patricia Hagen joins us. We also talk with Pi Pizza owner Chris Sommers about giving away free pizza to journalists and the state of the city of St. Louis.

 

T-Rex, the co-working and incubator space on Washington Ave., can be credited with creating 2,230 jobs. Many of the technology start-ups which begin in T-Rex eventually move elsewhere in downtown St. Louis. Executive Director Patricia Hagen joins us. We also talk with Pi Pizza owner Chris Sommers about giving away free pizza to journalists and the state of the city of St. Louis.
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Each week, Michael Calhoun, KMOX news reporter, and Travis Sheridan, executive director at Venture Cafe Global Institute, take you inside how innovators are transforming and revitalizing the St. Louis region.

Each week, Michael Calhoun, KMOX news reporter, and Travis Sheridan, executive director at Venture Cafe, take you inside how innovators are transforming and revitalizing the St. Louis region.

Nothing Impossible

Each week, Michael Calhoun, KMOX news reporter, takes you inside how 
innovators are transforming and revitalizing the St. Louis region. Travis 
Sheridan, executive director at Venture Cafe Global Institute, lends his 
expertise and perspective.

T-REX and Pi Pizza

Long Form (multi topic, hourly/full show)

Michael and Travis talk with Darren Jackson from Food City STL which "aims to create a more inclusive, sustainable food ecosystem in the St. Louis Metro Area with a shared value system of equality, empowerment, and social responsibility.", then they talk to Wall Street Journal journalist Konrad Putzier about how to improve Downtown St. Louis, then Tom Tipton from Schnucks talk about the new program on the Schnucks Rewards App, Fresh Produce Now

Michael and Travis talk with Darren Jackson from Food City STL which "aims to create a more inclusive, sustainable food ecosystem in the St. Louis Metro Area with a shared value system of equality, empowerment, and social responsibility.", then they talk to Wall Street Journal journalist Konrad Putzier about how to improve Downtown St. Louis, then Tom Tipton from Schnucks talk about the new program on the Schnucks Rewards App, Fresh Produce Now

The Latest in Food Ideas in the Food City of St. Louis

On this edition of Nothing Impossible, Michael and Travis interview Filament's Matt Homan about their Thinksgiving event happening next Thursday, which connects local non-profits with business partners to help with problems they may have. They then interview Lambert Airport CEO, Rhonda Hamm-Niebruegge about Southwest Airlines adding flights to beautiful downtown Burbank, CA, then they conclude with an exit interview with now-retired Ameren CEO Warner L. Baxter.

On this edition of Nothing Impossible, Michael and Travis interview Filament's Matt Homan about their Thinksgiving event happening next Thursday, which connects local non-profits with business partners to help with problems they may have. They then interview Lambert Airport CEO, Rhonda Hamm-Niebruegge about Southwest Airlines adding flights to beautiful downtown Burbank, CA, then they conclude with an exit interview with now-retired Ameren CEO Warner L. Baxter.

Thinksgiving, Southwest Airlines adding flights to Burbank from STL, and Ameren's Warner Baxter retiring.

Carol Daniel talks with Dr. Carmel Martin-Fairey at Harris-Stowe State University about a geospatial summer program. Filament founder Matthew Homann explains the company's move to Cortex and takeover of the Innovation Hall space. Student-led start-ups from Washington University receive $1,000 grants from the Holekamp Seed Fund. Doug Villhard, director of the entrepreneurship program, has more.

Carol Daniel talks with Dr. Carmel Martin-Fairey at Harris-Stowe State University about a geospatial summer program. Filament founder Matthew Homann explains the company's move to Cortex and takeover of the Innovation Hall space. Student-led start-ups from Washington University receive $1,000 grants from the Holekamp Seed Fund. Doug Villhard, director of the entrepreneurship program, has more.

T-REX and Pi Pizza

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