Fresh Food for Thought

The latest news and views impacting our craft food community

CIFF Must-See: Ramen Heads

What originated as a cheap post-war Japanese food to feed a hungry population, ramen has evolved into an iconic dish with a loyal following. We see this narrative play out in Ramen Heads, which documents Japan’s ramen culture and devotion through stories of (Read more)

‘Cleveland Food Hub’ Scheduled to Open on Carnegie Avenue

A new kind of business is coming to Northeast Ohio. Planners are calling it the “Cleveland Food Hub.” It is a food-business incubator plus, a food manufacturing and warehousing space. Cleveland Culinary Launch and Kitchen COO Eric Diamond said It’s the (Read more)

Missy Chambless

In our spring issue, Edible Cleveland published a series of portraits of women in farming inspired by classical paintings. The project is the vision of photographer Shane Wynn: In June of 2017, while I was on a job documenting the women (Read more)

Dispatch from the 39th Annual Conference of the Ohio Ecological Food and Farm Association

For most farmers, February is the agricultural doldrums. But with the lengthening days, a flood of seed catalogs in the mail, and the promise of an ever-earlier spring, this shortest month is also the time to plan and get excited. It’s (Read more)

Ellen Dietrich

  In our spring issue, Edible Cleveland published a series of portraits of women in farming inspired by classical portraits. The project is the vision of photographer Shane Wynn: In June of 2017, while I was on a job documenting the (Read more)

Jess Edmonds

  In our spring 2018 issue, Edible Cleveland published a series of portraits of women in farming inspired by classical portraits. The project is the vision of photographer Shane Wynn: In June of 2017, while I was on a job documenting (Read more)

Hannah Lane Dietrich

In our spring 2018 issue, Edible Cleveland published a series of portraits of women in farming inspired by classical portraits. The project is the vision of photographer Shane Wynn: In June of 2017, while I was on a job documenting the (Read more)

A Fresh Baked Idea

Remember the cronut? The culinary sensation of 2013 was a mash-up of a croissant and a donut, the creation of a French baker in New York City. People stood in long lines to snag one. But that is yesterday’s news. I (Read more)

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