Fresh Food for Thought

I’ve always been interested in sourcing the best vegetables straight from the garden. That interest took on new meaning when I read Joan Dye Gussow’s This Organic Life: Confessions of a Suburban Homesteader in 2003. Before farm-to-table had overtaken the American (Read more)

Sponsored story by The American Farmland Trust. American Farmland Trust launched The Farmer Relief Fund seeking donations to provide cash to help farmers adapt to market challenges brought on by the COVID-19 crisis—100% to go to those most in need. Farmers (Read more)

When crisis strikes, I go straight to what I can control … food. I shop for food. I organize food. I cook food. Sometimes I go overboard. I resisted stocking up until this week, until the governor shuttered all 22,000 restaurants (Read more)

From the outset, Terrestrial Brewing Company co-founders Ryan Bennett and Ralph Sgro, head brewer, have focused on experimenting with the beer that fills their five-barrel system, crafting adventurous concoctions that continually challenge guests’ expectations. Their goal, Ryan explains, is to get (Read more)

Present your loved ones with a few of our favorite locally made or produced edible gifts in our Edible Holiday Gift Guide. Sausage-Making Class Gift Card Ordering a gift certificate to one of Saucisson’s sausage-making classes ($45 per person) is a (Read more)

Trey Kirchoff was biking home from his job at a New York City pie shop—having just returned from a yoga retreat in India, where he had eloped with his wife—when he experienced an existential epiphany: he was too settled to feel (Read more)

It’s October, which means it’s the season for pick-your-own pumpkins! Here is a list of some Northeast Ohio farms who offer U-Pick. Cuyahoga County  Heavenly Hill Farm 18375 State Rd, North Royalton 440.237.8708 Hours: 11am-6pm, through October 31 Geauga County Ridgeview (Read more)

Aficionados of craft butchery will want to RSVP to their dream party—the upcoming Fête des Bouchers, a one-day event on Saturday, October 12, at the Culinary Vegetable Institute that will gather Northeast Ohio’s finest meat purveyors and chefs. This “party of (Read more)

This year marks the 10th anniversary of the Chagrin Documentary Film Festival, a small but mighty event that will screen 83 films from 37 countries October 2-6. Films will be shown at multiple locations around Chagrin Falls including Chagrin Cinemas, Chagrin Valley (Read more)

Want to go apple picking? Here is our annual updated list featuring Northeast Ohio orchards and the varieties they offer. Share a photo of your favorite orchard day. Be sure to use the #ediblecle tag on Instagram, and you might see (Read more)

Ohio City Pizzeria reopened on July 19 with a new look, menu, and mission. The pizza joint has been a neighborhood staple for more than 30 years. The West Side Catholic Center (WSCC), located just a block away, acquired the business (Read more)

Eating is, perhaps, your most important daily activity. And, it’s about more than sustenance. Our food choices contribute to the health of our bodies, the health of our local economy, and the health of the environment. And, yet, something so impactful (Read more)

Chefs Michael Symon and Matt Del Regno are some of the busiest guys we know, yet they’ve teamed up once again to execute University Hospitals Five Star Sensation. The event returns after a customary hiatus and will take place on June 15 (Read more)

Ashtabula County is home to beautiful beaches, big skies, covered bridges, and sweeping, glaciated landscapes—a setting which can, in some cases, lure families home to farm. Connie and Randall Moores of Moores Heritage Farm followed that call. When Randall returned home (Read more)

Pysanky, or Ukrainian Easter eggs, are written, rather than painted or decorated. According to Walter Ciszkewycz, an employee of the Ukrainian Museum-Archives in Tremont, “the word Pysanka is derived from the Ukrainian word pysaty (Писати), which means to write.” To make (Read more)

Recently, in response to my latest apocalyptic post on social media, I received a challenge from a friend. Using the form of some quote or poem, I was encouraged to choose hope over dismay. I calmly responded that, as a realist (Read more)

“May suitable doses of guaranteed sensual pleasure and slow, long-lasting enjoyment preserve us from the contagion of the multitude who mistake frenzy for efficiency. Our defense should begin at the table with Slow Food. Let us rediscover the flavors and savors (Read more)

We received some delicious recipes attached with heartfelt stories that made determining a winner for our Holiday Cookie Recipe Contest and $100 Cleveland Independents restaurant gift card especially difficult. There are the peanut butter cookies that recall the day the entrant’s (Read more)

In 1846, Sarah Josepha Hale started a letter-writing campaign to set aside a fixed date for a national holiday of thanks giving. Over the next 17 years, Sarah wrote to five different presidents pleading her case. Finally in 1863, and in (Read more)

Ahhhh autumn. We’ve missed your misty mornings and refreshing air. (Maybe give us a break on some of this rain, though!) We’re ready for cozy sweaters, barn coats, and boots, and we are so ready for your food. In between pumpkin (Read more)

I’m never that excited for the early darkness that fall brings. One bright spot though (pun intended) is that I am suddenly in the mood for fall-scented candles. I first learned of Cleveland Candle Company while browsing at Merchant’s Mrkt, a (Read more)

Last year, I shared how I transformed my front yard into a raised bed potager garden. As the second year of the garden comes to a close, I noticed the beginnings of an annual routine and realized there are plenty more (Read more)

Want a chance to win a $100 Cleveland Independents restaurant gift card and have your holiday cookie recipe featured in our December e-newsletter? If so, please send us your favorite original cookie recipe! Contest Rules: You are welcome to submit up to (Read more)

The Tri-C Cleveland Eats Culinary Festival is more than the typical food sampling event. It’s a creative way for Cuyahoga Community College to spread the word about their thriving culinary program. In a city as passionate about food as sports (well, (Read more)

Making food and sharing it is one of life’s most beautiful experiences, and it’s one of the main ways I show the people I love how much I care. Family gatherings always mean homemade food. My family made every dish we (Read more)

How does a child achieve educational goals if their family doesn’t have consistent access to nutritious foods? How do we help all of our neighbors live a healthy life, even if they are unable to cook? How does a vibrant civic (Read more)

Philanthropic foodies, mark your calendars. Two new installments of the popular Revival Social Dinner are on the horizon for late summer and fall. Revival Social Dinner is series of charitable dinner parties that are the brainchild of Joy and William Burke. The (Read more)

Ladies night is a common gimmick in many a pub promoter’s bag of tricks, but the femme-themed takeover at LBM on June 19 was anything but your basic bar promotion. Rather, the fete was packed wall to wall, and punctuated with patrons (Read more)

The biennial Autism Speaks Chef Gala in Cleveland, set for 6:30pm-11pm Saturday, July 28, at the Cleveland Museum of Art, is one of the hottest tickets in town, not only for attendees but for the chef participants. The roster of more than (Read more)

John Riepenhoff is a painter, sculptor, and conceptual artist who also describes himself as a “food ideator,” which means he occasionally lends his artistic talents to make tasty things. The Milwaukee-based artist spent several weeks embedded in Cleveland developing his art (Read more)

It doesn’t take much for our Edible Cleveland team to find a reason to get together, especially when food and, admittedly, cocktails are involved. Had you been a fly on the wall at our recent dinner party you would have seen (Read more)

What is American food? Who are the people responsible for our different cuisines? Why is the notion of “authenticity” bandied about in our food culture, as if to suggest one’s version of a recipe is superior or more real than another’s? (Read more)

For the last 50 years, throngs of concert-goers have streamed through the gates of Blossom Music Center in the Cuyahoga Valley National Park to witness some of the most iconic musicians play live. Arguably among the most notable of events was when (Read more)

One Friday morning many years ago, I was waiting for a meeting to begin at the offices of Northeast Shores Development Corporation, the organization representing North Collinwood, and overheard the staff discussing area school children picking up backpacks at that location. (Read more)

If you have ever gone to a rock concert and found yourself feeding off of the energy of other like-minded fans, you’ll understand my excitement for the upcoming Cleveland VegFest. At VegFest, thousands of people will literally be feeding off of our shared (Read more)

The Cleveland Seed Bank’s seed libraries are sprouting up at local libraries across the region, and will be on display until Sept. 22, the first day of fall. This innovative program provides access to up to 5 free seed packets per month from (Read more)

There is a fungus among us as we trudge through the backwoods of the Hocking Hills region with amateur mycologist Andrea Moore. We just have to find it. Moore, an active member of the Ohio Mushroom Society, occasionally leads one of (Read more)

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)

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)

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)

Impossible Foods, a California-based startup that creates new ingredients from nature, seems to have cracked the code for a tasty and realistic meatless burger. The Impossible Burger took nearly seven years to develop—there’s a great deal of science behind it—but the final (Read more)

Donut Fest is returning to Cleveland for its second straight year, and promises to be another delightfully tasty amalgamation of classics and unexpected twists. “I think we’re going to see some old-school donuts with no fuss and people who are willing (Read more)

While a contemporary art museum might not be a typical setting for a dialogue on food insecurity, that’s exactly the kind of program you might find at MOCA Cleveland. Recently, the museum was host to a community conversation centered on food (Read more)

The 925 Building in Cleveland was buzzing September 30 as more than 375 people came together to raise money for Veggie U, an Oberlin-based nonprofit that provides classroom gardens and science programs for elementary schools throughout the U.S. The indoor gardens include grow (Read more)

The ease and convenience of shopping, communicating, and traveling have become cornerstones of modern society. Chances are you, or someone you know, recently had a week’s worth of groceries delivered to your front door. Or maybe you requested a ride to (Read more)

It’s been several years since we’ve enjoyed a city-wide downtown food festival. In that relatively short window, the restaurant scene has experienced another growth spurt that resulted in an uptick in residents, visitors, and attention from people all over the world. (Read more)

You may remember an earlier blog post from late spring when I shared that we were going to turn our entire front yard into a potager garden. Well, as harvest time is now upon us, I am happy to share that (Read more)

I made my way through the beautiful rolling hills of Ohio’s rural countryside, just southeast of the Akron area, toward my destination. The address on the mailbox didn’t need to confirm I had reached the location — the distinct yet subtle (Read more)

Early August has always been a conflicted time for me. These hazy dog days of summer come into fruition in the form of ripe tomatoes and sweet corn, two quintessential summer ingredients. Sultry days melt the ice cream faster than you (Read more)

A sunny Sunday and our beautifully renovated Public Square provided a picture perfect site for Common Ground—an event that encouraged residents of Greater Cleveland to gather for meaningful conversation over a meal. People engaged in conversation on topics ranging from food (Read more)

Slow Food was founded in 1989 to preserve food cultures and traditions, and to serve as the antidote to the rise of the fast food culture. Consequently, the rate of global food production has outpaced the rate of global population growth. (Read more)

We couldn’t resist a chance to share the generosity and genius of our Cleveland chef community on display last night at University Hospitals Five Star Sensation. The epic food-focused fundraiser has been going on since 1987. Wolfgang Puck served as Host Chef (Read more)

  Several Cleveland-area chefs are taking part in a nationwide challenge to craft a burger recipe that is equal parts delicious and earth-friendly. Chefs from Hyde Park Prime Steakhouse, Lopez, Nuevo Modern Mexico and Tequila Bar, Spice Kitchen + Bar, and (Read more)

Roughly 6,000 years ago, humans began to huddle together in ancient Mesopotamia in what would become one of the first urban civilizations in the world, the city-state of Sumer. Perhaps they joined each other for protection, or to grow crops together, (Read more)

Congratulations to all the Edible Cleveland contributors who were honored for their work during the 39th annual All Ohio Excellence in Journalism Awards!     The event was held on Friday, June 2, at the House of Blues in downtown Cleveland. The Press (Read more)

Move over mayonnaise. Step aside ketchup. Summertime is the right time to meet the heat of local hot sauces. As consumer tastes reflect a growing interest in global flavors, hot sauces serve up the diverse flavor profiles we’re craving now. Multiculturalism (Read more)

Heinen’s once again is offering talented Ohio food producers the chance to win plum product placement throughout its grocery store shelves. The regional grocery store chain’s third annual Shark Bank competition is seeking submissions beginning Thursday, June 1, and continuing through (Read more)

Lidia Trempe wears a brightly colored floral babushka. Her apron is lightly dusted with all-purpose flour. She stands on a chair with dough or tray in hand, leading attendees of a Pints and Pierogies event on May 18 at Rudy’s Strudel (Read more)

Great craft beers and elevated “bar food” offerings collide in the most fantastic of ways at Collision Bend Brewing Co., a new addition to the East Bank of the Flats. Clevelanders who have been around a while will fondly recognize the brewery’s (Read more)

By combining the power of creating jobs through meaningful employment with a passion for creating artisan baked goods, Bloom Bakery proves an exceptional model of social enterprise. Bloom celebrated its one-year anniversary in March, and as testimony to the heart of (Read more)

A fixed location is the only thing that’s static about Saucisson—the much-anticipated butcher shop that opened March 16 on Fleet Avenue in Cleveland’s Slavic Village neighborhood. Sandwich and soup specials change by the day, and a weekly rotation of bratwurst flavors (Read more)

All across the country, cities are honoring their cultural heritages while resisting President Donald Trump’s immigration agenda by bringing together their communities over shared meals. Cleveland celebrated its multicultural heritage during the launch of Global Table, a community potluck that was (Read more)

I have always been the most haphazard of gardeners. I’ve regularly been seduced by a pretty plant and brought it home without a thought. In a couple of my homes, these crushes gradually overtook the front yard, and I ended up (Read more)

“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)

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)

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)

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)

Britt-Marie and Shane Culey just celebrated three years at Coquette Patisserie, their warm and cozy Paris-inspired café and bake shop in University Circle. An airy corner spot, with large windows overlooking Euclid Avenue, the café offers a pleasant daytime respite for (Read more)

One of America’s most extensive food hubs, Central Kitchen, talks with thriving food entrepreneurs about their journey and vision. Each episode, produced by Central Kitchen Media, features live testing of products from minority craft food entrepreneurs while diving into each guest’s (Read more)

You might be as skeptical as we were on our Craft Food Classroom podcast when we cooked up some plant-based hot dogs. We were wrong; they were delicious, not to mention quick and simple! Cook these Field Roast stadium dogs using (Read more)

Written By Melissa Harris In 2010, Colin Brown was 22 years old and had just started working at the Greenhouse Tavern. Beginning as a line cook and working his way up to sous chef and head butcher, he gained experience in (Read more)

Your sales plan establishes a strategy for identifying sales targets, i.e. prospective customers, retailers or even funding partners. It lays out the steps you will take to connect with them and the tactics and tools used to do so. Sales are (Read more)

Written By Miesha W. Headen Adina Watts wrote and self-published her cookbook, Vegan Made Kids: Recipes Children Will Love, in November 2020 with an eye toward building healthy, strong families. Adina and her husband, Marcillis Warren, live in Cleveland Heights with (Read more)

Kim Heinen is the Manager of Packaged Goods at Heinen’s Grocery Store. Kim currently leads the Category Management team for the Grocery, Dairy and Frozen departments. Kim and her team are primarily responsible for product assortment, pricing and promotions within the (Read more)

One of America’s most extensive food hubs, Central Kitchen, talks with thriving food entrepreneurs about their journey and vision. Each episode, produced by Central Kitchen Media, features live testing of products from minority craft food entrepreneurs while diving into each guest’s (Read more)

Sockeye salmon are one of the most beautiful types of fish in the world. The deep red color is so stunning that it always makes me pause in awe. This simple preparation for Alaskan sockeye salmon allows your guests to have (Read more)

2 servings Salad Ingredients 1 cup root vegetables like potatoes, carrots, etc chopped into 1in pieces 1 green onion cut into 1in pieces 1/4 cup mushrooms 2 cups spinach 2tbs melted ghee salt and pepper to taste Optional toppings: golden raisins, (Read more)

Central Kitchen was founded in 2013 as a non-profit food business incubator, offering a 4,300 sq ft shared-use commercial kitchen and an in-person training program. Today, Central Kitchen has grown to include a 137,000 sq ft for-profit food hub featuring custom (Read more)

There’s nothing better than enjoying delicious food crafted by a local producer. You can taste the love and experience the care that has gone into it in every bite. And you know that the money is staying in your community. At The (Read more)

Chilaquiles is a Mexican breakfast dish designed to use leftover tortillas – similar in function to french toast, but drastically different in flavor! In the traditional dish, tortillas are cut into pieces, lightly sautéed in oil, simmered in salsa, then served (Read more)

Barry Jarvis, managing partner of Central Kitchen Media, worked with CK Member, Sonya Patel of PUR Spices, on this fun video featuring her Harissa sauces and Marsala Paste and ideas on how to use them to create uniquely flavored dishes! Want (Read more)

Animals raised on pasture, close to their biological design, end up with superior nutrition, flavor and texture. It’s always tempting to get super creative and bathe something like a duck in a ginger-soy marinade or baste with hoisin-mandarin compound butter. However, (Read more)

Why did you start Health Junkie Elderberry? In 2016, an ill friend visited while I was pregnant. Knowing I was particularly susceptible, I did everything I could to boost my immune system: lots of kale in my green smoothies, extra vitamin (Read more)

Central Kitchen is preparing to relaunch its year-old nonprofit Love Local Collective program with a new, improved website including delivery and subscriptions. The site is powered by a local software company called Farm Fare. It’s robust inventory and ordering system will (Read more)

Want to sell on Amazon, but unsure how to get started? PUR Spices Owner and Central Kitchen Member, Sonya Patel, shares her experiences bypassing traditional channels and taking her brand directly to Amazon. Sonya is so knowledgeable, she recently partnered with (Read more)

How has your heritage shaped your career? I fell into entrepreneurship cause I always wanted to sell some kind of food product. One of my role models was Mr. Wilson, a nice man whose kids I went to school with. He (Read more)

At Central Kitchen we talk to dozens of craft food entrepreneurs every day. We understand the hurdles and roadblocks they face and help to overcome them. Beyond general business set up, there are a handful of common food startup issues: Licensing (Read more)

Local makers create artisanal Cleveland gifts It’s the holiday season, but this year, you won’t be watching people fight their way into stores for Black Friday and Small Business Saturday. Clevelanders are resilient, and we’ve found ways to shop for presents (Read more)

How A Food Business Incubator Gives You Resources & Support Many of today’s most successful businesses began in a similar place: a business incubator. Designed specifically for new- and early-stage entrepreneurs, an incubator offers the mentorship, education and resources you need (Read more)

Many of the world’s greatest food entrepreneurs started right where you are today: considering whether to take a passion for food to the next level. While it can be a bit scary to start your own food business, the good news (Read more)

The decision to start your own food business is an exciting one. But it can also be scary and overwhelming, especially if this is your first entrepreneurial endeavor. Fortunately, there are plenty of resources available, like the Central Kitchen Craft Food (Read more)

If you’re ready to take your food product or business to the next level, look no further than a craft food accelerator program. Designed for early-stage food entrepreneurs, a craft food accelerator program provides the education, mentorship and resources you need (Read more)

Do you have big dreams of turning your passion for food into a new career? You may be testing new recipes, discovering new culinary methods, or selling a product out of your home or the local farmer’s market. It’s entirely possible (Read more)

Catherine Messner pulls a thigh from the fryer. She folds it into a paper towel and presses with a firm palm. “If there’s blood,” she says over her shoulder, “then you know it’s not done.” Messner slides a thermometer through the (Read more)

“Pet them or eat them…your choice!” read the Craigslist ad for the free pair of swine siblings I found online last December. My husband Daniel, a city-reared chef from Rio de Janeiro who spent summers with relatives in rural Brazil, warned (Read more)

My appreciation of Nora begins upon approach, ending a leisurely walk through a neighborhood that feels unchanged by time. Crossing the red bricks of Murray Hill Road to the restaurant’s corner front door, my husband and I put on our masks before (Read more)

Black pepper plum and lemon ricotta may not be typical popsicle flavors, but for Chill Pop Shop, a Cleveland-based company specializing in unconventional frozen fare, they’re par for the course.   Founded in 2013 by Elizabeth and Maggie Pryor, Chill Pop (Read more)

For many of us, the phrase “All around the mulberry bush, the monkey chased the weasel…” is a familiar refrain from childhood. But did you know that many of those proverbial mulberry bushes are growing right here in Northeast Ohio? I first encountered (Read more)

Walking into the Kinsman Town Hall in 2018, Amy and Floyd Davis were overwhelmed. They passed through the makeshift doors, crossed the dirt floor, stood in the center of the 1870s building, and saw nothing but disrepair. The light streamed in (Read more)

Could a surplus of Easter hams spark a new business idea? For local chef Rasul Welch, the answer was an emphatic “yes.” Since founding Ronin Chef in 2015, Welch’s mission has been to build community and help further our food ecosystem (Read more)

As the country gradually reopens and we take the first steps out of our homes to congregate in groups and socialize (following current distancing guidelines, of course), what’s the first thing you want to do? First thing on my list is (Read more)

At Irie Jamaican Kitchen, the island vibes and “jah-potle” goodness are in full force on any given day. So when Governor Mike DeWine announced that all restaurants and bars would close to in-house patrons on March 15, owner Omar McKay’s world (Read more)

Does quarantine have you craving the comforts of homemade shawarma or fresh baklava? If so, you’re in luck. David Ina, owner of Zaytoon Lebanese Kitchen, is safely providing his customers with authentic Lebanese food, whether dining on the newly reopened patio (Read more)

If your creature comforts during the pandemic have included chocolate, wine, or sweets, chances are Strongsville-based Wine Down & Sweets may already be on your speed dial. During the COVID-19 crisis, the café-bakery-wine bar has been offering “Wine Plus” packages filled (Read more)

Not even a global pandemic can break EDWINS’ stride. According to owner Brandon Chrostowski, sales at EDWINS are up 52% and the restaurant is “busier now than ever before.” Part of the success can be attributed to EDWINS popular “4 for (Read more)

A flurry of social media shots depicted popular Cleveland restaurants with packed patios this weekend—prompting heated debates about the importance of social distancing and a restaurant’s role in enforcing it. When three of Zack Bruell’s restaurants reopen this Friday, May 22, (Read more)

Imagine taking the leap to open your own business only to be interrupted by a global pandemic. That’s what happened to Ian Herrington, who has spent the last several years honing his craft while working at On The Rise, the Cleveland (Read more)

The widespread opening of farmers markets is the welcome harbinger of summer’s arrival. By early June, around 40 farmers markets are typically operating in the counties of Cuyahoga, Lorain, Lake, Geauga, Summit, Portage, Stark, and Medina. This year, market managers are (Read more)

Home sweet Home, indeed: our new cookbook is here! We’ve teamed up with fellow Edible publishers in nearly 80 communities throughout the U.S. and Canada to curate over 100 pages of recipes, videos, podcasts and illustrations in the latest Edible Communities (Read more)

Like many of us, Eric Diamond kept reading about increasing meat shortages as supply chain interruptions resulting from Coronavirus continue to mount. At the same time, he was talking to local farmers who no longer have an outlet for their fresh (Read more)

Cue the “fun guy” jokes: From fermenting to foraging, Jeremy Umansky is a self-professed fungus fanatic—and it’s earned him global renown. Here in Cleveland, Umansky is best known as the James Beard-nominated co-owner of Ohio City-based Larder Delicatessen and Bakery. Yet he is (Read more)

In the wake of COVID-19 closings, Lakewood restaurant chefs have found a way to support hospitality industry workers the only way they know how: cooking for others. A “flawless” opening week is rarely easy to achieve, but that’s exactly how chef (Read more)

Guest Post by Ginnette Simko, Countryside Farm Manager In times of global crisis, it is not unusual for the federal government to ask its citizens to help out by planting a home garden. During WWI, the U.S. National War Garden Commission (Read more)

Eric Diamond was on vacation when he got a call from his Central Kitchen partner, Gordon Priemer. “We were looking for 30,000 square feet of space,” says Diamond. “Gordon called me and said, ‘Hey, I just toured this building. It’s got cooler space, (Read more)

A new fundraiser to support Hunger Network Food Rescue will take place on the evening of October 24 in the iconic West Side Market.  Market After Dark will gather more than 30 local restaurants and market vendors for a grazing-style tasting event, music, and (Read more)

Día de los Muertos or, Day of the Dead, is an annual celebration that can be traced back to early Mexican civilizations. You can take part in this ancient tradition right here in Cleveland every November.  Cleveland Public Theatre and Día (Read more)

What started as a shared kitchen and food incubator called the Cleveland Culinary Launch and Kitchen is growing by leaps and bounds as it tries to meet the demand for space to store food products. Its growth is just one indication (Read more)

We recently sat down to chat with Eric Diamond, Partner and COO of Central Kitchen in Cleveland. Eric is using his twenty years of banking, lending and community development experience to turn Cleveland and Central Kitchen (formerly Cleveland Culinary Launch Kitchen) (Read more)

The {always} forward-thinking team at Spice Kitchen + Bar has come up with another creative and engaging dining experience. The restaurant, known to produce elaborate “pop up” events at places like the Coast Guard station at Wendy Park or on a (Read more)

We’re so proud to share that Local Abundance Kitchen turns two this month! In January 2017, we started offering cooking classes taught by local refugees and immigrants with the idea that we would become an entrepreneurial incubator for women. Back then, (Read more)

Foyer, a new café in Ohio City, occupies space in the historic Seymour Building at the corner of Detroit Ave. and West 26th Street.  It’s easy to spot if you look for the Kiefer’s Tavern sign, a familiar remnant from the building’s (Read more)

Foodies know that a restaurant experience is composed of more than the food. Décor and ambiance are equally important. We really enjoy seeing local art or other hand-crafted touches by local artisans utilized in restaurants. To that extent, I recently met (Read more)

Legendary chef Jacques Pépin will be the featured guest at the upcoming ideastream Grand Tastings and Seminars and will host a cooking demonstration and a multi-course VIP dinner with his daughter, Claudine, a wine educator and cookbook author. Proceeds from the events support ideastream programs (Read more)

We may be called Edible Cleveland but we make it a point to tell you about hidden gems all over Northeast Ohio.  A short drive south is an especially good idea because it’s time for Crown Point Ecology Center’s annual organic (Read more)

More than a year in the making, Larder: A Curated Delicatessen and Bakery, opened April 25 in the Ohio City Firehouse that also houses Rising Star Coffee Roasters and Urban Orchid. Jeremy Umansky, Allie LaValle-Umansky, and partner Kenny Scott are the (Read more)

In a town full of food fundraisers, one of the standout events is Market at the Food Bank. I say this because the event takes place right inside the massive distribution center at the Greater Cleveland Food Bank, a most effective (Read more)

Holley wasn’t worried about what she’d serve for dinner. She considers herself a competent party host and loves having people over to share a meal. But this meal was going to be different because Holley Martens and her husband, Rob, were (Read more)

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)

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)

  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)

  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)

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)

Hungry Clevelanders living and working in or near downtown have a new take out option—ClusterTruck. The ClusterTruck team likens the experience to a food truck festival (a cluster of food trucks, get it?) because you can select dozens of menu items (Read more)

’Tis the season for ample helpings of hearty breakfast foods, hot chocolate, cookies, and merry-making festivities with jolly St. Nick. Several Cleveland-area venues and restaurants will be hosting breakfasts with Santa throughout the holiday season. Here is a list of a (Read more)

We lift our glasses and make toasts at the slightest provocation. My husband, three sons, and their wives do not wait for those most special of special occasions—weddings, anniversaries, holidays, birthdays—to clink and share some weighty, solemn, serious, or inspirational words. (Read more)

Fall is upon us, which means the air is crisper, sweaters are cozier, and everything is pumpkin-spiced. But with the joys of autumn come loading up on tissues and visits to the doctor’s office. It may seem like getting sick during (Read more)

I try to avoid the “this-or-that” approach of categorizing anything or anyone into two simplistic camps. Life’s more complex, more gray, than black and white. But I have failed to avoid this tendency when I think about people and food. It (Read more)

There are so many worthy fundraisers centered around food. For that, we have to recognize our generous local chef community! These men and women show up time and time again (often on their day off) to support the work of local (Read more)

There are more than 250 wineries in Ohio—all within a day’s drive. Here are a few close to home that stand out for their wines, their vibe, or both. South River Vineyards, 6062 South River Rd., Harpersfield. This unique winery boasts (Read more)

Two weeks ago, Jason & Brian from BottleHouse Brewing Company joined Chef Ben at Spice Acres to harvest second-year hops for a new fresh brew, due out in time for Cleveland Beer Week! Updates to come! While you wait for that release, stop by (Read more)

We all have that “take it or leave it” vegetable. For me, that would be beans. I don’t dislike them. I just don’t get too excited about them and when I cook them I don’t tend to give them much fuss (Read more)

Slow Food president and founder Carlo Petrini addresses the imbalance between food abundance and food waste: Q: We can produce enough food to feed 12 billion people, or some 4 billion more than the Earth’s current population. Yet, there are estimates (Read more)

The $1 quadrillion derivatives market is like the GMOs of finance, asserts Woody Tasch, author of Slow Money Journal. Derivatives enabled the ballooning of the sub-prime mortgage market, exporting greater risk for better yield (sub-prime mortgages contributed to the economic recession (Read more)

It’s refreshing to see restaurants make an effort to develop relationships with customers beyond their dinner plates. As Cleveland’s dining scene continues to explode, and we constantly turn our gaze to the newest culinary entrants, there are some establishments fostering stronger relationships (Read more)

Despite this recent stretch of chilly rain, we are starting to think about the pleasures of being outside for an entire summer. Of course, that leads us to ponder some patio sitting and wine drinking. We recently met up with the (Read more)

The past few years, I’ve made an effort to lighten my household burden on the environment. We recently downsized into a cozy 1,600 square-foot home at the edge of the Cuyahoga Valley on a natural, woodland lot, with a stream on (Read more)

Melissa McClelland, Edible Cleveland contributor and professional food stylist, recently shared a special tradition that she enjoyed around her spring birthday. “With my birthday falling right at the time that fiddleheads, ramps, and asparagus become available, I began making a risotto (Read more)

“The preparation of food has always been important in our family,” says Dr. Lori Stevic-Rust, a clinical health psychologist and author from Chesterland. “Great meals, great food, great menus, great recipes; that’s what we are all about.” Every meal starts when (Read more)

There are few greater pleasures than biting into the crackly shell of a croissant and feeling it give way to the fluffy, generously buttery, layers inside. That is, until you’ve tried a Kouign Amann. Ben Woods, Fluffy Duck Café’s owner and (Read more)

Our writers and photographers are the gateway to some of the most adventurous memoirs about our local food community. As we look back on our first five incredible years of storytelling, we asked some of our contributors to share their most surprising encounters: Remember the (Read more)

The dinner plate of 2050 might look a little different than it does today. Increasingly complex issues surrounding global population growth and food production may require us to open our minds to alternative food sources, including insects. That’s the premise of Bugs, (Read more)

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)

In the bowels of Cleveland’s first cheese cave, wheels of Teffenhardt coated in crimson-colored wax are aging at a brisk 52° in preparation for their early March unveiling. Inspired by Ohioans’ love for baby Swiss, Old Brooklyn Cheese Company’s proprietor, Michael (Read more)

I love working with the team at Edible Cleveland. You know why? Because I love to immerse myself in the subject of food. And, yeah, I really love eating it. You probably already surmised that. And if you love food, there (Read more)

We’re so excited that SPACES is in their new space in Hingetown, so we caught up with Executive Director Christine Vassallo to ask her a few questions about art, food, and their new home. I know you’re only moving a few (Read more)

We’ve got a New Year’s resolution we think you’ll like—eat more! More what, you ask? Well, we asked some of our favorite food friends and here’s what they said… Scratch baked goods! I don’t stress about giving my kids a cookie (Read more)