In Our Winter 2016 Issue

Photography By Marlene Rounds | Last Updated September 01, 2016
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winter 2016 cover
Our cover is inspired by Dutch Master Pieter de Ring's "Still Life with A Golden Goblet" (1650). De Ring was known for his "flashy" set pieces and we followed his lead, combining the familiar—local elements such as garlic and bread—with the exotic and rich—imported citrus, lush velvet, a festive tassel, one red lobster and a fresh, pearlescent oyster. It's pure holiday, reflecting the darkness of the season, the austerity of the winter crop and the indulgences of a holiday splurge.

LETTER FROM THE PUBLISHER

As 2016 comes to a close I can’t help thinking that this year has gone by particularly fast. It has been a productive year—one filled with lots of fond memories and a good amount of fun squeezed in. I feel blessed to love what I do and to do it with a team that is full of integrity and wisdom. Together we get the opportunity to publish a magazine we are proud of and expand the conversation about what is possible in our community’s food system.

In late October we held our first community think tank with Chef Bill Glover of Gallerie Bar & Bistro. The goal was to have an in-depth conversation about local sourcing in Central Ohio. Our panel consisted of chefs, restaurant owners, institutional food service providers and farmers. The conversation centered on increasing possibilities for more local sourcing, which would result in greater economic impact for our local farms and our community. Challenges and possibilities were presented. Here are some things for consideration:

•      If we want our family farms to survive and thrive, they need more buyers for what they raise and grow.

•      We heard from several farmers that sustainably raise cows, chickens and hogs. Because consumers are used to more traditional cuts of meat, these farmers have trouble getting whole animals sold. It was wisely stated that farmers don’t raise hams, they raise whole hogs.

•      It costs a little more for restaurants to source locally. Consumers should realize there is an appropriate price to pay for food and that cheap food has other consequences.

•      We are missing the infrastructure needed to process meat and vegetables, a crucial step between producers and buyers. If an entrepreneur is looking for a business idea, consider this one.

At the think tank we learned about two commitments from local institutions that are progressive and will have a great impact on our local food system: Columbus City Schools’ Farm Days source food from local farms to serve to the students, and The Ohio State University has made a commitment to purchase 40% of its food from local and sustainable producers, infusing $15 million into our local food system. We will be devoting significant editorial coverage to highlight these impactful programs in the coming year.

Edible Columbus is going to help play a role connecting buyers and sellers through our new website, edibleconnector.com. The full site is in developmental stages while we build it out and gather input.  The current site is a place to share your thoughts and give feedback on the project. We would love to hear from you.

Winter is a great time to take stock of what is important in our lives and find little ways to make a difference. I wish you a joy-filled holiday season filled with moments of happiness and time to reflect.

-Tricia Wheeler, Publisher


LETTER FROM THE EDITOR

Change is. It’s days growing darker and cooler. It’s putting away your summer clothes and bringing out your sweaters. It’s sap returning to the roots for nourishment. It’s chopping down a dead tree to make firewood.

I’ve watched Edible Columbus change and the local food community it touches transform over the past seven years. We’ve grown stronger, brighter and more delicious. Yet we have more change to take on in 2017. While we have more farmers markets and people interested in buying local, it’s not enough. As Michael Pollan put it in his recent article “Big Food Strikes Back” in the New York Times Magazine,the food movement is still “Little Food” against “Big Food.”

I’m inspired by the creativity and artistry of local food heroes like Aniko Zala of Wild Origins (page 14); Shawn and Beth Dougherty of the Sow’s Ear, and the book "The Independent Farmstead" (page 36); farm artists like Rachel Tayse (page 47); farmers like Littleton Kirkpatrick of the Sustainable Poultry Network (page 43) and Kathryn Harrison of Harrison Farm (page 50); food producers and activists Warren Taylor, Michelle Ajamian and Brandon Jaeger of Athens (page 54); Chef Jacob Hough and owner Scott Heimlich of Barcelona Restaurant & Bar in German Village (page 60); and last, but certainly not least, the late John Williams of Weiland’s Market (page 56).

Find out why these local food heroes are worth being inspired by. Each one of them has embraced a paradigm shift—a different way of seeing the world, like artist Marcia Smilack (page 26)—and in their own way empowered a whole community of eaters, cooks, growers, aspiring farmers and chefs.

This is change. And change is the only pathway to tomorrow.

-Colleen Leonardi, Editor

Garlic: The Indispensable Allium

garlic head
The word garlic comes from the old English gār for spear and lēac for leek. Gar refers to the spear-like shape of the bulb. The word fits, more so now when we know how strongly garlic affects our...

Roasted Head of Garlic

roasted heads of garlic
When I was in college, two older friends—an actual married couple—brought roasted garlic to my first dinner party. I’ll never forget the sight of them coming in from the cold carrying still-...

Garlic Soup

garlic soup
Make something from nothing. That is the lesson passed down through generations of home cooks. In old Provence, clever cooks learned to rely on a kind of stone soup to get through winter. Called Aigo...

Inside the Kitchen of Mary Cusick and Dave Wible in German Village

This kitchen of Mary Cusick and Dave Wible flaunts the historical integrity of the space.

Wild Origins Herbal Tea Blends

mixing herbal tea blend
Herbalist Aniko Zala helps people acquire peace through natural healing, which she expresses in her own line of herbal remedies, including tinctures, body creams and teas, called, Wild Origins.

Kids Raising Livestock on the Family Farm

When we think about livestock farming, images of overcrowded barns, manure pits and big tractors may come to mind. But, the reality of most family farms have images of calves in the bathtub, lambs in...

Bring Home the Bone Broth

Beef barley soup with homemade bone broth.
How to make hearty soup in your own kitchen using locally sourced bones

Beef Barley Soup

beef barley soup
What to make with your bone broth

Meat and Greet at Bluescreek Farm Meats

Cheryl and David Johnson of Bluescreek Farm Meats
Bluescreek Farm Meats maintains link to customers in its new Plain City location

What Calls to Us: How Scent is Always a Homecoming

big copper pot
Scent is the lifeblood of food. Without it, there is no taste. An experienced cook relies as much on her nose as she does her eyes and ears. We depend on it and we savor it. But do we ever really...

Tasting Shapes: On Being a Synesthete Moved by Memories of Food

reflection on moving water
Photographer Marcia Smilack has been using her synesthesia for 30 years to produce images she calls “paintings by camera” where she photographs reflections on moving water, shooting whenever she...

A Winter Day Trip to Dayton

Press Coffee
Between its rich history and modern offerings, a day trip to Dayton can be enjoyed through outdoor activities, creative food and drink and explorations of local heritage.

Q&A with Ohio's Shawn and Beth Dougherty, Authors of The Independent Farmstead

Shawn and Beth Dougherty
Farmers Shawn and Beth Dougherty transformed a neglected, steep and rocky property into a productive one to feed their family of 10. Here's their story.

Back to Heritage: SPN is Bringing America's First Poultry Breeds Into the Market

SUSTAINABLE POULTRY NETWORK
Bringing America’s first poultry breeds into the market is the name of the game for the Sustainable Poultry Network (SPN).

Soil Creatives, Farming as a Creative Practice

soil creatives
Central Ohio is home to creative types bucking tradition and turning to the medium of soil to exercise their artistry. For farm artists working small plots of land by hand invites a new vision of food...

At Harrison Farm, Central Ohio's Fearless Female Farmer, Katherine Harrison, Leads a Fifth-Generation Farm

Farmer Katherine Harrison of Harrison Farm in Canal Winchester
The story of Harrison Farm is rooted in perseverance as Katherine has faced many trials in her quest to continue her family’s fifth-generation farming tradition.

A Shared Food Ethic

Snowville Creamery’s Warren Taylor and his call to organize the local, sustainable food movement in Ohio for the future

Weiland's Market, A Clintonville Institution

From the old days at Weiland’s Market.
Beautiful food and legendary customer service, manifested not just as a store slogan, but through a deeply ingrained store culture that stretches both ways across the grocery aisle is what you'll find...

Ohio Ole! Barcelona Restaurant and Bar, 20 Years of Authentic Spanish Cuisine in German Village

Ohio Ole!
Showcasing Ohio-grown foods while staying true to Spanish flavors takes commitment, one the German Village favorite—Barcelona Restaurant and Bar—knows all about.

What’s happening near you

October 20 | 6:30 PM - 8:30 PM

Friday Night Date Night Cooking Class

1400 Food Lab
Columbus
October 24 | 6:30 PM - 9:00 PM

An Evening of Hops & Brewing

Kennedy Vineyard
New Madison
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