• First Fruit

    Planting, growing and picking Ohio's springtime strawberries For Ohio strawberry fans, nothing beats a bite of the season's first fruit. The taste of the long-anticipated juicy, sweet, red-ripe berries spurs visions of a June-filled bounty of these delicious treats. Sliced over cereal. Spooned
  • From the Kitchen

    Cheddar Chive PopoversAdapted from BLT Steak, New York, NYMakes 6 in a popover pan and 12 in a muffin pan Like soufflés, popovers sound scary. That is, until you find a recipe that works and realize how simple popovers are to make. During my private chef days, our clients requested popovers every
  • Good Water Stewards

    How Ohio's sustainable farmers are innovating clean water solutions On a 1,250 acre farm in Carroll, Ohio, lives David Brandt, one of the nation's leading experts on soil health. David is producing an abundant supply of healthy food through his innovative farming practices while serving as a
  • The Chickens Come Home to Roost

    Urban chickens strut their stuff around town Dorothy, Mabel, Pearl and Hilda. Buffy and Ginger. Peggy and Betty and Joan. In the winter, the girls put their heads together to cluck over the latest neighborhood gossip. Come spring, they fly the coop and linger outside, having hen parties. Chickens
  • Fox Hollow Farm

    How one farm became the center of a growing local food community Fox Hollow Farm is a pretty good place to be a blade of grass. Standard practice on the 280-acre farm near Fredericktown is to move the flock of sheep and herd of cattle, referred to collectively as "the flerd," to a new pasture
  • Riding to Eat

    When biking leads to good eats, and good eats lead to more biking My family's love of bicycling started in the mid 1980s, when my grandmother's restless spirit drove her to find freedom on a bicycle, after her knees were no longer strong enough to support her love of tennis. My dad started
  • Local and In Season

    Local & In Season         What to Eat AsparagusBroccoliBreadsCabbageCheesesCilantroCollardsEggsHoneyKaleMaple syrupMeatsMilkMicrogreensMustard greensRadishesRhubarbSpinachStrawberriesSwiss chardTurnip greens What to Plant MarchStarting plants from seed
  • Community Plates

    One organization's social media solution to end hunger In Africa, doctors are using mobile apps to stop malaria. In Silicon Valley, scientists are using Google's glucose-measuring contact lenses to beat diabetes. And here in Columbus, everyday people are helping to pioneer another 21st century
  • The Budros Way

    From barbecue to macarons, Jim Budros and family share their love of cooking with Columbus Jim Budros's passion for cooking began as a Boy Scout. While other scouts were scratching their heads over charred franks and beans, Jim meticulously constructed perfect fires, the key to edible campfire
  • The Thymes of Inniswood

    A local garden where thyme thrives in abundance As you walk through the herb garden at Inniswood Metro Gardens, you will notice that thymes are planted throughout the different rooms of the garden. Thyme has a very long recorded history of culinary and medicinal use, dating back to biblical times.

announce classes

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.

Whether talking about his recent past helping to start a beach resort and several restaurants in Beirut, or Crest’s plans for solar paneling and its growing rooftop garden, Dustin Brafford, Executive Chef at Crest Gastropub, is passionate about what he does. Food is what it’s all about for him, and the fresher and more sustainable, the better. And that’s his goal for Crest. The Columbus-born, Phoenix-raised food lover cooked in Beirut for two and a half years, and has now returned to Columbus to be a part of the the growing local food movement. —Claire Paniccia

How does it feel to be back in the Columbus food community?

It’s awesome because when I left it was starting to go up. And now it’s amazing what’s happening around here. It used to be corporate, corporate, corporate. It’s nice to see some culture. There’s some really good stuff happening here.

Like what, do you think?

For one thing, the coffee movement here has been amazing. And obviously the food trucks.

An Ohioan born and bred, Nancy McKibben has been writing all her life, including her first novel The Chaos Protocol, which was a finalist for the 2000 Ohioana Book Award for Fiction. A master wordsmith, Nancy has crafted more than a dozen feature articles for Edible Columbus over the years in addition to writing other professional pieces and raising six children. Read on to learn more about Nancy, her writing process and her food reading recommendations.—Leah Wolf

Leah Wolf: Tell us a little about your journey as a writer.

Nancy McKibben: I began my first novel in fourth grade (thanks, Miss Leedy, for being supportive!) It was about a girl jockey who rides her horse in the Kentucky Derby. I know, a little derivative—National Velvet, anyone?—but I was only ten. I finished my first novel (a different one) when I was in my forties.

I’m currently writing the third novel of The Millennium Trilogy and experimenting with ebooks. I also write songs, poetry and essays. I hadn’t done any food writing before Edible Columbus, so I owe thanks to Tricia and Colleen for giving me an avenue for writing about food and sustainability.

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