Articles About local food

  • Norah’s no longer open, for now

    Starting Friday, Norah Byrnes voluntarily stopped serving breakfast in her home. According to officials, complaints about the activity in the home over the past year caused regulators to become aware that Byrnes may be operating outside zoning regulations.

  • BLOG-Where the Townies Gather

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    As we sat down to this year’s first meal at the Corner Cone, the look on my daughter’s face summed it all up perfectly: the sweet anticipation of a whole new season.

  • BLOG-Family Fare: Pork Burgers

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    A trip to the winter farmers market yields ground pork, slider rolls, salad greens, and a wonderful experience fixing a family meal together.

  • BLOG-Seeking shelter and shared wisdom

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    Learn the old ways of the root cellar and enter your best winter root recipe in the upcoming Sustainable Living Workshop at the Yellow Spring United Methodist Church on February 11. I’ll be there to test your recipes, and the winner receives a gift certificate from New Liberty Farms.

  • Local kale for the K–12 crowd? Lessons in fresh food service

    Three years into the Columbus-area school’s local food initiative, its cafeteria regularly serves up healthy meals prepared on-site using raw, organic ingredients, about 40 percent of which are sourced from within 125 miles of the school.

  • New Liberty raises local food IQ

    Area goat farmers, from left, Caroline Mullin, Abby Dant, Jill Dant and Owen Betts, pictured here with the Dant’s goat Sampson, gave a workshop on raising the ruminant last weekend as part of New Liberty Farms winter workshop series. Beth Bridgeman, on right, is organizing the food and farming series from her new post at the farm, located north of Yellow Springs. (Photo by Megan Bachman)

    Seven-year-old Sampson is one lucky goat, according to his caretaker, Abby Dant of Xenia. Sampson was the demonstration goat at a workshop last weekend at the United Methodist Church, the first of six winter food and farming events organized by New Liberty Farms.

  • BLOG-The Beet Generation

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    Slicing into a ripe beet is like chancing on a brilliant sunset. Here is nature on wonderful display, and my camera tries to capture its glory.

  • BLOG-Chef to the Homesick Traveler

    Potpie from the Home Sick Chef

    When traveling, do make a habit of asking the natives where to eat. Sometimes, however, your best advice comes from an expatriate.

  • Drive-thru comfort food beckons

    Drive-Thru Buffet manager Michael Randall finished redecorating the new restaurant, formerly home to KFC and CJ’s Southern Cooking, this week. Opening at the end of the month, the restaurant’s daily buffet spread will feature fried chicken and other comfort food. (Photo by Megan Bachman)

    Fried chicken is the star once again of the Drive-Thru Buffet, to open at the former KFC building, which was briefly home to CJ’s Southern Cooking after idling two years. But this time the place will go the non-corporate route.

  • New college dines responsibly

    Antioch College Chef Isaac DeLamatre made plans for the opening of the college’s new kitchen and dining room, which opened on Nov. 9 in the basement of Birch Hall. Dean of Community Life Louise Smith led the design of a cooperative, locally-sourced plan to feed the campus. (Photo by Lauren Heaton)

    Antioch college’s innovative approach to food was born partly of the need to recognize the ecological demands of food service and also to honor the experience of eating in community.

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