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Articles About local food
Current Cuisine’s owners, Karyn Stillwell-Current and Steve Current, are being honored for supporting — and feeding — their community.
Here in the heart of industrial agriculture, a quiet revolution has begun. It’s small-scale, and plans to stay that way. Its dimensions are measured not in acres, but millimeters.
Tom Gray was a high school freshman when he got his first job, as a bag boy at Luttrell’s, the grocery store on Xenia Avenue. In 2001, Gray purchased the grocery, which is now Tom’s Market.
Peifer Orchards opened earlier this month, selling local fruits and veggies, supplying Antioch College with produce and hosting an Argentinian barbecue on Saturday.
Tour de Coops, a bicycyle and walking tour of local backyard poultry efforts, is planned Sunday, June 8, as a benefit for Tecumseh Land Trust.
A dozen Yellow Springs-area homes and enterprises will open their hen houses to visitors for the afternoon. Site maps and parking will be available at Antioch University Midwest.
Glen Helen naturalists are raising baby chicks that will soon be big enough for the Antioch College farm.
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.
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.
A trip to the winter farmers market yields ground pork, slider rolls, salad greens, and a wonderful experience fixing a family meal together.
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.