Fresh Food for Thought

The latest news and views impacting our craft food community

Chicken in a Pot

I had budget-friendly meal planning on my mind when I returned to Ohio City Provisions recently to chat about chicken with chef Parker Bosley. I left after less than an hour to economize my grocery-buying habits after the chef, who recently (Read more)

Zoma’s Cuisine Reflects A Treasured Homeland

“In Ethiopia, there are a lot of proverbs,” Zeleke Belete says, sitting across from me over a plate of lamb tibs (roast) with rosemary and jalapeño that we pinch with tears of crepe-like injera. Around us, yellow walls are decorated with (Read more)

Thirteen Miles from Farm to Plate

Chef Anthony Scolaro opens up a large box of mushrooms that have just arrived from Valley City Fungi. Perfect and clean, they are beautiful in hues of tan, brown, gold, white, and even a subtle blue. They will be the main (Read more)

Dispatch from the 38th Annual OEFFA Conference

This past weekend, the Ohio Ecological Food and Farm Association converged at the Dayton Convention Center for a weekend of education, inspiration, and networking. This was my sixth attendance at the midwinter event, when farmers are most available to uproot themselves (Read more)

For my Grandma

Ann Marie Dvorak, my strong-willed, faith-filled, Curves connoisseur and fiercely independent boss of a grandmother, spent 28 years working for the Catholic Universe Bulletin. She began working with my great grandfather Lawrence—the circulation manager for the publication—delivering papers in exchange for ice cream (Read more)

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