edible Columbus is an independently-owned, community-based publication devoted to connecting you to your local food community. We focus on local, sustainable food sources and the people who work the land to bring this bounty to our tables. From the farmers, to the distributors, to our local artisans, entrepreneurs and leaders, we aim to make all partners in the local food chain empowered and engaged in the building of a true local food system.
We value fresh, seasonal, authentic foods grown and sourced right here in Central Ohio. We aim to provide everyone with the tools, resources and opportunities they need to find the foods they love. Our mission is to change the way we eat—one story and meal at a time.
edible Columbus also produces its own cooking series with chef and publisher Tricia Wheeler. By hosting ongoing cooking classes centered around the seasonal harvest and our local food community, we work to inspire people to enjoy cooking and share their favorite food traditions with family and friends.
We deeply value our local food community, and want to connect you to the best of Central Ohio. We all have a hand in cultivating a flourising and robust local food economy. Whether you enjoy eating seasonal foods, want to start a local food business, or grow your own food on your own land, edible Columbus is always in celebration of you and the stories of our local, sustainable food community.
Tricia Wheeler, Publisher and Editor in Chief, is a local entrepreneur and a classically studied chef, graduating number one in her class at the celebrated French Culinary Institute in New York City in 2009. Tricia’s latest endeavor is the launch of Edible Columbus, a magazine dedicated to the way lives are touched by fresh, locally grown foods, encompassing everything from the farmer’s field to the dining table and the journeys in between. Tricia is passionate about the joys of home cooking and entertaining, and teaches a popular cooking series in Columbus, Ohio. Before attending FCI, Tricia owned and built a successful business that was acquired by a national company in 2007. She has received numerous business awards and accolades. Tricia is passionate about French cooking, visiting France, antique dishes, elaborate table settings and exquisite food!
Colleen Leonardi is a writer, choreographer and managing editor and editor of Edible Columbus. Born into a family of French and Italian cooks, she has always had a love of good food and the real living it engenders. She believes food is everything, anyone can cook and everyone should have access to the nourishment real food provides. Cooking, writing, making dances and editing are all a part of the same process for her—creating thoughtful and imaginative experiences to transform the way we live. She holds an M.F.A. from the Ohio State University and a B.A. from Bennington College in her lovely home state of Vermont. To learn more, visit colleenleonardi.com.
Leah Wolf is our new editorial assistant here at Edible Columbus. She will be researching stories, writing online and print content, and all around honing her magazine publishing skills with the help of her two phenomenal mentors. She is also working as Tricia’s assistant at The Seasoned Farmhouse.
Leah graduated from The Ohio State University in December with a degree in English and professional writing. She looks forward to continuing to learn about writing, cooking and life as she immerses herself in the culture of this fascinating city. When she’s not in town, she’s off renewing her creative juices on a boating or backpacking trip