• The Thymes of Inniswood

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    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.
  • Fox Hollow Farm

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    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

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    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
  • Good Water Stewards

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    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
  • Community Plates

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    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

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    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
  • From the Kitchen

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    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
  • First Fruit

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    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
  • Local and In Season

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    Local & In Season         What to Eat AsparagusBroccoliBreadsCabbageCheesesCilantroCollardsEggsHoneyKaleMaple syrupMeatsMilkMicrogreensMustard greensRadishesRhubarbSpinachStrawberriesSwiss chardTurnip greens What to Plant MarchStarting plants from seed
  • The Chickens Come Home to Roost

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    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

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North Market Cookbook: Recipes and Stories from Columbus, Ohio's Historic Public Market

Looking for a new cookbook to bring home? Check out North Market's new cookbook, full of more than 100 delicious recipes that bring to life the tastes and smells of our city's oldest market. The cookbook includes many recipes for foods you'll find in the market, as well as seasonal recipes from local chefs that celebrate the history and tradition of North Market. Below, find an excerpted recipe for Bigos, Polish Hunter's Stew from Hubert's Polish Kitchen, from . —Leah Wolf

Bigos
Polish Hunter's Stew with Horseradish Sour Cream
Makes 6-8 servings
By Hubert Wilamowski


Hubert Wilamowski of Hubert's Polish Kitchen says he cooks dishes that most people can't even pronounce. His native dish (say "bee-ghos") is a savory Polish stew of cabbage and meat. Its name means "to douse," since Bigos is traditionally doused with wine. The centuries-old dish was originally made with wild game, but over time it has become a stew of many domestic meats. As with other stews, Bigos can be refrigerated and then reheated later—its flavor intensifies when reheated.


We wanted to share some Thanksgiving side dish inspiration to help you have an extra special Thanksgiving dinner. 

Thanks to WOSU and All Sides with Ann Fisher for having Tricia Wheeler on the show this morning to talk about holiday cooking!


Columbus' very own Jan Kish has been recognized by Dessert Professional magazine as one of the Top Ten Cake Artists of North America 2013! Jan Kish of La Petite Fleur creates delicious masterpieces of every size and shape imaginable and we are so happy that she has been recognized for all her hard work. We want to share some of her thoughts about this honor, below.

Leah Wolf: What does it mean to you to win this award?
Jan Kish: Actually, it's not an award but rather a recognition of what I do with sugar and cake – fusing the two together to be not only appealing to the palate but also the eye. Since we eat with our eyes first, we want to follow through to be just as good taste-wise. To be recognized on such an international level is incredible! When they called I almost fell out of my chair, for I can think of many other individuals who should be on this list. It's a short list that covers a lot of territory and I was shocked and incredibly honored that my peers and then some would view my work in this light!


From breaking down apple differences to exploring lavender's uses, Deb Knapke has contributed a wide range of gardening and plant knowledge to our magazine. Owner of her aptly named consulting business, The Garden Sage, Deb is a whirlwind of gardening activity. In addition to tending her own gardens, Deb teaches for the Landscape Design and Management Program at Columbus State Community College, designs gardens, volunteers at Columbus area gardens and has co-authored five books. Read on to learn more about Deb, her favorite gardens to visit, and her great tips for beginning gardeners.—Leah Wolf

Leah Wolf: When did you first discover your love of gardening?
Debra Knapke: I've gardened my whole life, from weeding my dad's vegetable garden to buying tropicals for my college apartment to gardening now on 2/3 of an acre. Plants have been a part of my life as long as I can remember. Not sure I "discovered" gardening as much as embraced it as an essential part of my life.

LW: What led you to combine writing and gardening?
DK: Opportunity. I started writing notes in a journal about my gardens in the mid 80's. When I was the Garden Chair and then the curator of Herb Garden at Inniswood Metro Gardens, I would contribute notes about the garden and its plants to the newsletter of the Central Ohio Unit of the Herb Society of America. Then I contributed to newsletters of other organizations. My next step was writing for Garden Gate Magazine and Fine Gardening and then co-authoring books with Lone Pine Publishing. My gardening informs my writing and my writing pushes me to explore more about gardens and their inhabitants.


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