Ashtabula County is home to beautiful beaches, big skies, covered bridges, and sweeping, glaciated landscapes—a setting which can, in some cases, lure families home to farm. Connie and Randall Moores of Moores Heritage Farm followed that call. When Randall returned home from active duty service, he and Connie began breathing new life into Randall’s grandparents’ …read more…
Pysanky, or Ukrainian Easter eggs, are written, rather than painted or decorated. According to Walter Ciszkewycz, an employee of the Ukrainian Museum-Archives in Tremont, “the word Pysanka is derived from the Ukrainian word pysaty (Писати), which means to write.” To make these intricate works of art, the pysanka-maker utilizes a writing tool, or kistka, and …read more…
Recently, in response to my latest apocalyptic post on social media, I received a challenge from a friend. Using the form of some quote or poem, I was encouraged to choose hope over dismay. I calmly responded that, as a realist (read: pessimist), any optimism I might conjure must be rooted in something tangible, a …read more…
“May suitable doses of guaranteed sensual pleasure and slow, long-lasting enjoyment preserve us from the contagion of the multitude who mistake frenzy for efficiency. Our defense should begin at the table with Slow Food. Let us rediscover the flavors and savors of regional cooking and banish the degrading effects of Fast Food.”—Excerpt from the Official …read more…
We received some delicious recipes attached with heartfelt stories that made determining a winner for our Holiday Cookie Recipe Contest and $100 Cleveland Independents restaurant gift card especially difficult. There are the peanut butter cookies that recall the day the entrant’s mother, who was developing Alzheimer’s, served up a batch of flavorless cookies as a …read more…
In 1846, Sarah Josepha Hale started a letter-writing campaign to set aside a fixed date for a national holiday of thanks giving. Over the next 17 years, Sarah wrote to five different presidents pleading her case. Finally in 1863, and in the midst of the Civil War, President Abraham Lincoln agreed with her and passed …read more…
Ahhhh autumn. We’ve missed your misty mornings and refreshing air. (Maybe give us a break on some of this rain, though!) We’re ready for cozy sweaters, barn coats, and boots, and we are so ready for your food. In between pumpkin shopping and leaf raking, we’ve been indulging in some of the first tastes of …read more…
I’m never that excited for the early darkness that fall brings. One bright spot though (pun intended) is that I am suddenly in the mood for fall-scented candles. I first learned of Cleveland Candle Company while browsing at Merchant’s Mrkt, a collaborative storefront of local maker products at Legacy Village. Then I found out Cleveland …read more…
Last year, I shared how I transformed my front yard into a raised bed potager garden. As the second year of the garden comes to a close, I noticed the beginnings of an annual routine and realized there are plenty more lessons learned. We’ve come so far from last year’s harvest! This season started in …read more…
Want a chance to win a $100 Cleveland Independents restaurant gift card and have your holiday cookie recipe featured in our December e-newsletter? If so, please send us your favorite original cookie recipe! Contest Rules: You are welcome to submit up to three entries. Contest period is from Oct.1-Nov. 15. Only original submissions that include the …read more…
The Tri-C Cleveland Eats Culinary Festival is more than the typical food sampling event. It’s a creative way for Cuyahoga Community College to spread the word about their thriving culinary program. In a city as passionate about food as sports (well, almost), there is an increasing demand for more trained culinary and hospitality staff. Michael Huff, …read more…
Making food and sharing it is one of life’s most beautiful experiences, and it’s one of the main ways I show the people I love how much I care. Family gatherings always mean homemade food. My family made every dish we served at my high school graduation party, and my mom makes some of the …read more…
Want to go apple picking? Here are a few orchards in the area and the varieties they offer. Share a photo of your favorite orchard day. Be sure to use the #ediblecle tag on Instagram, and you might see your photo in our Winter issue’s Edible Grams roundup. ERIE BURNHAM ORCHARDS 8019 State Route 113, …read more…
How does a child achieve educational goals if their family doesn’t have consistent access to nutritious foods? How do we help all of our neighbors live a healthy life, even if they are unable to cook? How does a vibrant civic life emerge in our neighborhoods if we must leave them to meet our basic …read more…
Ladies night is a common gimmick in many a pub promoter’s bag of tricks, but the femme-themed takeover at LBM on June 19 was anything but your basic bar promotion. Rather, the fete was packed wall to wall, and punctuated with patrons known for their contributions to Cleveland’s culinary scene. James Beard Award nominee Jill Vedaa …read more…
John Riepenhoff is a painter, sculptor, and conceptual artist who also describes himself as a “food ideator,” which means he occasionally lends his artistic talents to make tasty things. The Milwaukee-based artist spent several weeks embedded in Cleveland developing his art project for FRONT International, a new region-wide contemporary art triennial that will launch July …read more…
It doesn’t take much for our Edible Cleveland team to find a reason to get together, especially when food and, admittedly, cocktails are involved. Had you been a fly on the wall at our recent dinner party you would have seen that we had all the requisites—plenty to eat, a thoughtfully set table, and our …read more…
For the last 50 years, throngs of concert-goers have streamed through the gates of Blossom Music Center in the Cuyahoga Valley National Park to witness some of the most iconic musicians play live. Arguably among the most notable of events was when George Szell in July 1968 marked the music center’s opening by conducting Beethoven’s Ninth …read more…
One Friday morning many years ago, I was waiting for a meeting to begin at the offices of Northeast Shores Development Corporation, the organization representing North Collinwood, and overheard the staff discussing area school children picking up backpacks at that location. Curious, I asked why. The staff explained that neighborhood students stop by on Fridays …read more…
If you have ever gone to a rock concert and found yourself feeding off of the energy of other like-minded fans, you’ll understand my excitement for the upcoming Cleveland VegFest. At VegFest, thousands of people will literally be feeding off of our shared love of vegan food. On Saturday, May 5, area vegans and veg-curious will …read more…
The Cleveland Seed Bank’s seed libraries are sprouting up at local libraries across the region, and will be on display until Sept. 22, the first day of fall. This innovative program provides access to up to 5 free seed packets per month from the following selection of organic, open-pollinated vegetable, herb, and edible flower seeds: Genovese Basil …read more…
There is a fungus among us as we trudge through the backwoods of the Hocking Hills region with amateur mycologist Andrea Moore. We just have to find it. Moore, an active member of the Ohio Mushroom Society, occasionally leads one of the group’s guided forays into the woods to seek out the season’s edibles. In …read more…
What originated as a cheap post-war Japanese food to feed a hungry population, ramen has evolved into an iconic dish with a loyal following. We see this narrative play out in Ramen Heads, which documents Japan’s ramen culture and devotion through stories of different ramen cooks. We meet Tomita Osamu, Japan’s ramen wunderkind, who is obsessed with …read more…
For most farmers, February is the agricultural doldrums. But with the lengthening days, a flood of seed catalogs in the mail, and the promise of an ever-earlier spring, this shortest month is also the time to plan and get excited. It’s the perfect month for an uplifting conference on sustainable community-based food systems, and the …read more…
Remember the cronut? The culinary sensation of 2013 was a mash-up of a croissant and a donut, the creation of a French baker in New York City. People stood in long lines to snag one. But that is yesterday’s news. I have recently tasted something that is so wonderfully unique, something that perhaps you’ve never …read more…
Impossible Foods, a California-based startup that creates new ingredients from nature, seems to have cracked the code for a tasty and realistic meatless burger. The Impossible Burger took nearly seven years to develop—there’s a great deal of science behind it—but the final product is a plant-based alternative that rivals real hamburger meat in just about every …read more…
Donut Fest is returning to Cleveland for its second straight year, and promises to be another delightfully tasty amalgamation of classics and unexpected twists. “I think we’re going to see some old-school donuts with no fuss and people who are willing to take chances,” said Donut Fest founder Rebecca Skoch. The second annual Donut Fest …read more…
While a contemporary art museum might not be a typical setting for a dialogue on food insecurity, that’s exactly the kind of program you might find at MOCA Cleveland. Recently, the museum was host to a community conversation centered on food access as part of the For Freedoms Town Hall Series. Eric Gottesman, For Freedoms co-founder, …read more…
The 925 Building in Cleveland was buzzing September 30 as more than 375 people came together to raise money for Veggie U, an Oberlin-based nonprofit that provides classroom gardens and science programs for elementary schools throughout the U.S. The indoor gardens include grow lights, soil, root viewers, live worms, and 15 different seed types for classrooms. The …read more…
The ease and convenience of shopping, communicating, and traveling have become cornerstones of modern society. Chances are you, or someone you know, recently had a week’s worth of groceries delivered to your front door. Or maybe you requested a ride to your local grocery store to pick up the freshest produce of the season. For …read more…
It’s been several years since we’ve enjoyed a city-wide downtown food festival. In that relatively short window, the restaurant scene has experienced another growth spurt that resulted in an uptick in residents, visitors, and attention from people all over the world. For that, perhaps we should say “thank you” to LeBron, The RNC, The Food …read more…
You may remember an earlier blog post from late spring when I shared that we were going to turn our entire front yard into a potager garden. Well, as harvest time is now upon us, I am happy to share that the master plan for our front yard garden is well on its way to …read more…
I made my way through the beautiful rolling hills of Ohio’s rural countryside, just southeast of the Akron area, toward my destination. The address on the mailbox didn’t need to confirm I had reached the location — the distinct yet subtle smell of garlic permeated the air. I was at BJ Gourmet Garlic Farm in …read more…
Early August has always been a conflicted time for me. These hazy dog days of summer come into fruition in the form of ripe tomatoes and sweet corn, two quintessential summer ingredients. Sultry days melt the ice cream faster than you can lick, and swimming pools and watermelons are your best bet for a respite. …read more…
A sunny Sunday and our beautifully renovated Public Square provided a picture perfect site for Common Ground—an event that encouraged residents of Greater Cleveland to gather for meaningful conversation over a meal. People engaged in conversation on topics ranging from food deserts and access to healthy food to how generations can learn from each other …read more…
Slow Food was founded in 1989 to preserve food cultures and traditions, and to serve as the antidote to the rise of the fast food culture. Consequently, the rate of global food production has outpaced the rate of global population growth. With the industrialization of our food system and climate change threatening our past, present, …read more…
We couldn’t resist a chance to share the generosity and genius of our Cleveland chef community on display last night at University Hospitals Five Star Sensation. The epic food-focused fundraiser has been going on since 1987. Wolfgang Puck served as Host Chef for 25 years, handing over the reigns to native son “Iron Chef” Michael Symon …read more…
Several Cleveland-area chefs are taking part in a nationwide challenge to craft a burger recipe that is equal parts delicious and earth-friendly. Chefs from Hyde Park Prime Steakhouse, Lopez, Nuevo Modern Mexico and Tequila Bar, Spice Kitchen + Bar, and Thyme2 are among the 400-some chefs nationwide who are participating this summer in the …read more…
Roughly 6,000 years ago, humans began to huddle together in ancient Mesopotamia in what would become one of the first urban civilizations in the world, the city-state of Sumer. Perhaps they joined each other for protection, or to grow crops together, or because humanity was getting tired of hunting and gathering. Pat Conway thinks it …read more…
Move over mayonnaise. Step aside ketchup. Summertime is the right time to meet the heat of local hot sauces. As consumer tastes reflect a growing interest in global flavors, hot sauces serve up the diverse flavor profiles we’re craving now. Multiculturalism is a huge part of our current culinary mindset, and a little drizzle of …read more…
Heinen’s once again is offering talented Ohio food producers the chance to win plum product placement throughout its grocery store shelves. The regional grocery store chain’s third annual Shark Bank competition is seeking submissions beginning Thursday, June 1, and continuing through Tuesday, Aug. 1. Those interested can enter their product at Heinens.com/SharkBank. “As a Cleveland …read more…
Lidia Trempe wears a brightly colored floral babushka. Her apron is lightly dusted with all-purpose flour. She stands on a chair with dough or tray in hand, leading attendees of a Pints and Pierogies event on May 18 at Rudy’s Strudel & Bakery with the ins and outs of mastering the pierogi. The energy …read more…
Great craft beers and elevated “bar food” offerings collide in the most fantastic of ways at Collision Bend Brewing Co., a new addition to the East Bank of the Flats. Clevelanders who have been around a while will fondly recognize the brewery’s location as the Watermark Restaurant — once upon a time one of the city’s …read more…
By combining the power of creating jobs through meaningful employment with a passion for creating artisan baked goods, Bloom Bakery proves an exceptional model of social enterprise. Bloom celebrated its one-year anniversary in March, and as testimony to the heart of its success, the venture not only showcased an amazing array of delicious baked goods but also …read more…
A fixed location is the only thing that’s static about Saucisson—the much-anticipated butcher shop that opened March 16 on Fleet Avenue in Cleveland’s Slavic Village neighborhood. Sandwich and soup specials change by the day, and a weekly rotation of bratwurst flavors will ensure that neither the neighbors nor the Lady Butchers suffer boredom anytime soon. …read more…
All across the country, cities are honoring their cultural heritages while resisting President Donald Trump’s immigration agenda by bringing together their communities over shared meals. Cleveland celebrated its multicultural heritage during the launch of Global Table, a community potluck that was held March 25 at the Cleveland Hostel in Ohio City. Organizers hope the event …read more…
I have always been the most haphazard of gardeners. I’ve regularly been seduced by a pretty plant and brought it home without a thought. In a couple of my homes, these crushes gradually overtook the front yard, and I ended up with a glorious riot that was lots of work to maintain. As my husband …read more…
“In Ethiopia, there are a lot of proverbs,” Zeleke Belete says, sitting across from me over a plate of lamb tibs (roast) with rosemary and jalapeño that we pinch with tears of crepe-like injera. Around us, yellow walls are decorated with screen prints of African villages. At a low-hanging table by an indoor tree, Zeleke’s …read more…
Chef Anthony Scolaro opens up a large box of mushrooms that have just arrived from Valley City Fungi. Perfect and clean, they are beautiful in hues of tan, brown, gold, white, and even a subtle blue. They will be the main component of Chef Anthony’s upcoming Ohio Grown Produce Series dinner, featuring four courses composed of …read more…
This past weekend, the Ohio Ecological Food and Farm Association converged at the Dayton Convention Center for a weekend of education, inspiration, and networking. This was my sixth attendance at the midwinter event, when farmers are most available to uproot themselves from their land for a couple of days. For the past 10 years, OEFFA …read more…
Ann Marie Dvorak, my strong-willed, faith-filled, Curves connoisseur and fiercely independent boss of a grandmother, spent 28 years working for the Catholic Universe Bulletin. She began working with my great grandfather Lawrence—the circulation manager for the publication—delivering papers in exchange for ice cream cones. In 1988, she became the curator for the biweekly food column and featured …read more…
Britt-Marie and Shane Culey just celebrated three years at Coquette Patisserie, their warm and cozy Paris-inspired café and bake shop in University Circle. An airy corner spot, with large windows overlooking Euclid Avenue, the café offers a pleasant daytime respite for museum-goers and students. At sunset, the place takes on a sexy, sophisticated vibe. An …read more…
The {always} forward-thinking team at Spice Kitchen + Bar has come up with another creative and engaging dining experience. The restaurant, known to produce elaborate “pop up” events at places like the Coast Guard station at Wendy Park or on a historic California Zephyr train car, is calling everyone to the mothership restaurant in Gordon …read more…
We’re so proud to share that Local Abundance Kitchen turns two this month! In January 2017, we started offering cooking classes taught by local refugees and immigrants with the idea that we would become an entrepreneurial incubator for women. Back then, I could not have imagined just how much that would become a reality, but then …read more…
