A relative newcomer to Ohio, Kit Yoon brings her perspective as a licensed acupuncturist and reflexologist trained in traditional Chinese medicine. Kit has had articles featured in Edible Columbus and Edible Boston, as well as blog post contributions to our website (natural Easter egg dyes, anyone?). Read below to learn about how Kit started writing, how Thai food culture has impacted her lifestyle and what food writing she recommends. —Leah Wolf
Leah Wolf: Can you tell us a little about what you do?
Kit Yoon: I am an acupuncturist by profession. For the last two years, since we moved to Columbus, I have been practicing at Urban Acupuncture Center, a community acupuncture clinic in Clintonville. Besides acupuncture, I have also done some freelance writing and photography. But mostly, I am a mother to two lovely children, and a wife to a wonderful man.
LW: What led you to start writing?
KY: Since high school, I have always kept a journal. I found it a good way to end the day; reflect back on what happened that day and also to be in touch with myself during those few moments.
As for freelance writing, it started in 2007 when I spent a year back in the Boston area with my family (where I went to high school and college). At that point, I reconnected with my high school friend who owns an organic vegetable farm. The kids and I spent a great deal on this farm that year. One thing led to another, and I found myself writing about the farm for Edible Boston. More freelance writing and photography followed after that.
At The Seasoned Farmhouse cooking school, we were recently asked to host a special dinner for a group of out of town magazine editors who were visiting Columbus for the first time. I went to work creating a menu that would show off the delicious bounty of ingredients grown here in Central Ohio, most of which were sourced from the Clintonville Farmers Market.
No summer dinner would be complete without a course dedicated to Branstool Orchards' peaches—this Peach Caprese salad was served as our second course. It's easy to make, delicious and unexpected. Enjoy!
The Hills Market in Worthington on Saturday, July 27 will find itself looking a lot like a cross between a family barbecue and a fair. The 2nd Annual "Ohio Brisket Picnic & Bull Ride" will be in the parking lot of the Worthington location from 11:30am to 2:30pm, complete with a barbecue competition, mechanical bull rides and live music from Angela Perley and the Howlin' Moons, a Columbus-native band that plays lively original Americana rock music.
"We love to support communities and fun things for families to do," says Kelly Holmes, Marketing Director at the Hills Market Worthington location. "Last year a bridal party came by and the bride got on the bull."
There will be plenty of other things to interest the less adventurous. A friendly barbecue showdown will happen between three local brands of barbecue sauce: Matt's Hog Spit, Tasteweavers and Black Swamp Gourmet. At 1:00pm the crowd favorite and the judges' favorite will be announced. Besides brisket, there will also be Hill's Own Mac'n'Cheese and greens with Hill's Own Bacon. For a vegetarian option, there will be Grilled Portabella with Provolone and greens without bacon.
The event is supported by Local Matters and Edible Columbus, with all proceeds going to Local Matters, a non-profit supporting sustainable food in Columbus.
No reservations are required. Just show up and have a great time supporting your local food community.
Published in 2013 by Ohio University Press.
For people familiar with heirloom seed saving, Saving Seeds, Preserving Taste: Heirloom Seed Savers in Appalachia by Bill Best serves as a celebration of the tradition's rich history. For others, it's an eye-opening and empowering piece that encourages us to purify our gardens and discover new ways to share genuinely good food with our family and our community.
In this modern age of farm bill struggles and genetically modified organisms, food preservatives and new sustainability practices, it can be easy to forget how much the local food movement really is a revival of tried and true methods that have existed for the majority our human history. Through the writing of retired Berea College professor and legendary seed saver Best, readers receive a history of heirloom seeds and agricultural practices, gain an awareness of the interconnectedness of the heirloom community and pick up many tips on how to grow (and store) heirloom beans, tomatoes, apples, corn, candy roasters and cucumbers. A large part of the book is spent sharing anecdotes that reveal the familial nature of seed saving. The second section shares stories and bios of important seed "keepers and distributors."
This is a worthy read for everyone—whether they're lifelong lovers of heirloom varieties or have just started on the road to growing their own flavor-packed tomatoes. Support Ohio University Press by purchasing directly from their website, ohioswallow.com, or find the book on Amazon.com.