Cincinnati Locavore

2012 OEFFA Conference

2012-01-11T13:53:00.000-05:00

2012 Conference Information
Feb 18 and 19th Granville. OH

Free Ag Conference Sponsership for Ohio Women

2011-11-09T15:27:00.000-05:00

Women Farm Sponsoring a Registration to 5 Upcoming Farmer Conferences!

Ohio women producing food for local markets, or aspiring to do so, who have not yet had an opportunity to attend a conference listed below are invited to apply for our sponsorship of their fee registration!
An applicant must be a woman who resides in Ohio, is at least 18 years of age at the time of application, is willing to meet up at the conference (briefly or as much as you wish) with the owners of Women Farm, and is willing to be interviewed after the conference by Women Farm for publication on our web site.
Women Farm service partners, women farmers whose essays and interviews have already been invited or published by Women Farm are ineligible to apply.
Conference sponsorship opportunities, the application process and deadlines, and award announcement dates are listed below.
ACRES USA
December 8-10, 2011, Columbus OH
http://www.acresusa.com/events/11conf/about.htm
Apply on or before 5 pm Monday, November 21, 2011
Women farmers with 5+ years experience growing food for local markets are especially urged to apply.
Registration award announced by 5 pm Wednesday, November 23rd
Ohio Produce Growers and Marketers Association (OPGMA)
January 16-18, 2012, Sandusky OH
http://www.opgma.org/?q=congress
Apply on or before 5 pm Wednesday, December 14, 2011
Women farmers with 3+ years experience growing food for local markets are especially urged to apply.
Registration award announced by 5 pm Friday, December 16th
Ohio Ecological Food and Farm Association (OEFFA)
February 18-20, 2012, Granville, OH
http://www.oeffa.org/events.php
Apply on or before 5 pm Wednesday, January 11, 2012
Women aspiring to farm and up to 3 years experience growing food for local markets are especially urged to apply.
Registration award announced by 5 pm Friday, January 13th
Ohio State University (OSU) Small Farm Conference
March 9-10, 2012, Wilmington, OH
http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show
Apply on or before 5 pm Wednesday, February 8, 2012
Women aspiring to farm and up to 2 years experience growing food for local markets are especially urged to apply.
Registration award announced by 5 pm Friday, February 10th
Ohio State University (OSU) Small Farm Conference
March 31, 2012, Massillon, OH
http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show http://clinton.osu.edu/events/2012-small-farm-conference-and-trade-show
Apply on or before 5 pm, Monday, February 27, 2012
Women aspiring to farm and up to 2 years experience growing food for local markets are especially urged to apply.
Registration award announced by 5 pm Wednesday, February 29th
Apply Now!

Go to our survey page. Complete Join Us and/or Log In and take the short survey Represent Ohio Women Farmers. (Skip this step if you have already completed this survey.)
E-mail management@womenfarm.com or send by regular mail to Women Farm, P.O. 954, Worthington, OH 43085-0954 the following information.
- Full Name
- Confirm that you are an Ohio resident, 18 years or older
- Confirm that you are able to arrange for travel, and if required, for food and lodging, if you are awarded a fee sponsorship
- State the conference or conferences for which you would like to be considered, including specific dates you are able to attend, and confirm that you have never attended the conference(s).
- Confirm that if you are awarded a fee sponsorship by Women Farm you are willing to meet Women Farm owners at the conference and to be interviewed by Women Farm for publication on its web site
- State the number of years, if any, that you have grown food for local markets
- Regarding each conference for which you wish to be considered, write a short paragraph about why you want to attend this conference at this time.

Cooking with Whole Grains - Sep 10th, 10AM - 1PM

2011-09-05T10:09:00.000-04:00

Do you want to expand your use of whole grains but find the bulk bins bewildering? Join me as we discuss the following:

o Cooking techniques and recipe ideas
o Types of whole grains and seeds (physical examples will be provided)
o Levels of grain processing and how it affects the cooking process
o Buying and storing tips

We will then move into the kitchen to make an entire meal based on whole grains and seeds – salad, fritters and a dessert. You will leave with the knowledge to incorporate more than just wheat and rice into your everyday cooking!

Classes are held at the Meshewa Farm, 7550 Given Road. The cost of the class is $40. Sign up on the "cooking classes" tab of www.dandelionchef.com. Email Laura with any questions: laura@dandelionchef.com.

Charcoal Grilling Class : July 16th, 10AM-1PM

2011-07-05T13:05:00.004-04:00

Charcoal grilling is simple in theory – light the coals and cook until “done”. Why then is it so hard to get perfectly cooked food from the grill? Join me to learn the essentials of charcoal grilling:

What to consider when purchasing a grill

Proper tools and equipment

Building/starting a fire based on the food being grilled

Preparing the grill for cooking

Grilling techniques and tips for consistent results

Turning your grill into a smoker

We will then fire up the grill and start cooking! Everything will be cooked on the grill: bone-in, spice rubbed chicken, farm fresh vegetables and more. You will leave with the skills and knowledge to take the guesswork out of grilling! Cost of the class is $40. The class is held at Meshewa Farm, 7550 Given Rd. Sign up on Laura’s website at http://www.dandelionchef.com/ and send any questions to Laura@dandelionchef.com.

Whole Chicken Cooking Class : June 11th, 10AM-1PM

2011-05-30T19:27:00.003-04:00

Buying a whole chichen is an economical alternative to buying pre-cut parts. However, “breaking it down” and properly cooking each piece can be intimidating. Join Dandelion and Turner Farm in the kitchen for step-by-step, hands-on instruction on how to safely and efficiently break down a whole chicken into breasts, wings, thighs and drumsticks. You’ll learn the best cooking procedures for each piece and then end the class by preparing a few recipes together. Don’t be surprised if you leave with a new “favorite piece.” Visit the cooking classes tab of Dandelion's website to sign up. The cost of the class is $50.

Quick Bread Class : May 14th 10AM - 1PM

2011-05-02T10:55:00.002-04:00

Dandelion, in collaboration with Turner Farm, is holding a class focusing on quick breads - that is, breads made quickly by using a leavener other than yeast. Made fresh and at home these breads are not only "quick", but easily surpass the flavor and texture of any store-bought or pre-packaged option. We will discuss different types of quick bread, mixing techniques and flavor additions. We will also have hands-on experience making two styles of quick bread: 1) biscuits in a savory application and 2) scones in a sweet application. They will be served with various accompaniments from the farm so you won't leave hungry. To sign up, visit the "cooking classes" tab of Laura's website: www.dandelionchef.com. The cost of the class is $35. Contact Laura with any questions at laura@dandelionchef.com.

CORV Eat Local Guide Hits the Streets

2011-04-12T19:53:00.004-04:00

The 2011 CORV Eat Local and Sustainable Guide for the Greater Cincinnati area makes its debut in the April 13, 2011 issue of City Beat. Get your copy this week at your favorite City Beat distributor. The on-line version of the guide will also debut April 13th. For more information go to www.EatLocalCORV.org

Risotto Class : April 16th

2011-04-04T12:38:00.001-04:00

Dandelion, in collaboration with Turner Farm, is teaching a risotto making class on April 16th from 10AM-1PM. You will not only have hands-on experience making risotto, but you will also learn why each step in the process is so important. Below is just a sample of the questions that will be answered:

Rice varieties: what properties you should look for in choosing rice

Acidic component: why an acidic component is so important

Stock: why you need to add stock in small quantities

Flavoring: when should you add meat, vegetables and herbs

Ratios: how much uncooked rice, stock and wine is needed per serving

Also, we will be making 3 or 4 varieties of risotto in the class for all to try, including Mushroom, Saffron and Spinach w/ Goat Cheese!

Visit the "cooking classes" tab to sign up: http://www.dandelionchef.com/. We hope to see you there!

LET'S GET GROWING WORKSHOP

2011-04-04T04:16:00.000-04:00

On April 16, from 1:00 to 3:30

Marvin Duren of Marvin’s Organic Gardens in Lebanon will be talking about
“How to Grow Herbs and Native Plants Organically in Your Back Yard.”

At the LCNB Community Room, upstairs at 30 W. Park Place, Oxford, OH.

The community is invited to this fifth annual free gardening workshop sponsored by the
Miami Oxford Organic Network MOON, a chapter of the Ohio Ecological Food and Farm Association.

For further information call 523-2360 or 523-5533.

Planting Seeds of Change Mingle this Friday

2011-04-03T11:36:00.008-04:00

The community Farm Alliance hosts the Planting Seeds of Change Fundraiser and Mingle this Friday, April 8th 2011 at the Artisan's Enterprise Center, 25 West 7th Street, Covington, KY. Cost is $10 per person and all proceeds go to the Community farm Alliance Seeds of Change project.

The $10 per person donation includes locally produced foods in scrumptious small bites served by Savor Catering and a variety of non-alcoholic beverages. A cash bar will include Kentucky liquor, wines and beer. Enjoy the art installation presently on the walls, as well as a special farm-related presentation on display for the evening, featuring photography, art, quilts, pottery and more from local farms and artisans. There will be a silent auction with a variety of wonderful items including a full sized, specially made farm-themed quilt. Tap your toes as local musicians fiddle, pluck and strum bluegrass and other selections. No RSVP is needed - just stop by and have a great time meeting local folks that all share the legacy of food.

More information about the Community Farm Alliance is available at their website, www.communityfarmalliance.org. A facebook page provides more information on the event.

Event - The Best Way to Buy Meat

2011-03-31T15:11:00.002-04:00

I've bought sides of both pork and beef but honestly have never quite gotten my order just right and so am excited about this upcoming event.

The Weston Price Chapter is having a meet-up entitled "The Best Way to Buy Meat". It takes place Sunday, April 3, 2011 @ 2:00 PM at the Panera Bread Hyde Park, Community Room, 3806 Paxton Ave Cincinnati, OH.

One way to make food more affordable is buying in bulk and meat is no exception. It's possible to buy a whole side of quality meat from local farms but what does this mean when it comes to amount of meat, types of cuts, etc? This meeting will cover the topic in detail- what preparation do you need to buy in volume? what will you get with this type of purchase? what are the options in meat cuts? what do you need to ask for and what is standard procedure for the farmer/processor? how long will the meat last? who has had experience with buying in bulk? which farms offer this option? what can I do with the parts I am not used to buying?

Space is limited so please RSVP at http://www.meetup.com/realfood/

Cooking Class : April 16th

2011-03-18T17:13:00.000-04:00

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen on April 16th, from 10AM – 1PM. This is the fourth in a series of classes that will focus on essential cooking techniques using seasonal ingredients picked fresh from the farm.

Risotto is one of very few dishes that is generally better prepared at home than in a restaurant. This is mainly due to the fact that world-class risotto has no effective shortcuts and is never prepared ahead of time. In this class you will learn proper risotto-making techniques and the science behind each indispensible step. As always, we will integrate food from the farm to create a few seasonal varieties of the dish.

The class will begin in the Meshewa kitchen, located at 7550 Given Road in Cincinnati. After we finish eating (and weather permitting), we will tour the Turner Farm gardens. Please dress appropriately.

To sign up, please visit the “cooking class” tab of Laura’s website: www.dandelionchef.com. The cost of the class is $35. Email Laura with any questions at laura@dandelionchef.com.

Fresh Pasta Making Class : March 12th 3-6PM

2011-02-22T16:38:00.000-05:00

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen located at 7550 Given Rd*, on March 12th from 3-6PM. This class is focused on making fresh pasta from scratch. We will walk through all step together and finish with a meal at the end of class. Please bring your own rolling pin and dress appropriately as we may tour the Turner Farm gardens, weather permitting.

To sign up, please visit the “cooking class” tab of Laura’s website: www.dandelionchef.com. The cost of the class is $35. Email Laura with any questions at laura@dandelionchef.com.

*Please note the classes are NOT held at Turner Farm. They are held at the Meshewa Farm, which is located next to Turner Farm. The kitchen is in the same building that is occupied by the Cincinnati Waldorf School Early Childhood Center.

Call for submissions - 2011 Eat Local Guide

2011-02-15T12:29:00.003-05:00

For the past several years the CORV Local Foods Initiative has compiled and updated a listing of local farms, farmers' markets, vineyards, farm markets/ retailers, and restaurants growing, selling and utilizing local and sustainable foods creating the CORV Eat Local and Sustainable Guide.

We are again updating this listing. If you are a local grower, producer, restaurant that uses food, vineyard/ winery, retailer that sells locally grown food and you would like to be listed go to www.EatLocalCORV.org and submit your information.

If you are an aficionado of local foods and have noticed we've missed some of your favorite grower, producers, restaurants, etc. go to the website and send us your recommendations via the contact link.

The effort does take time, energy and monetary resources. If you would enjoy contributing please let us know via the website contact information as well.

The 2011 guide is scheduled for release in April. Thanks to all those who support this effort and utilize the information!

Grassfed/ Sustainable Farming presentation February 6th

2011-01-29T10:53:00.003-05:00

The Sunday February 6th Meetup of the Greater Cincinnati Weston A. Price Foundation will feature Farmer Joshua from Easter Rising Farm discussing sustainable farming and what grassfed really means. A tasting and potluck will follow the discussion. The meeting will take place at the Civic Garden Center. A $3 donation per person is requested for more information visit the groups website here.

Sunday, February 6, 2011
2:30 PM
Civic Garden Center
2715 Reading Rd Cincinnati, OH
RSVP required, meeting is a potluck please check website for more information.

Local Farm on the Radio

2011-01-27T09:52:00.003-05:00

This weekend, on Saturday (Jan 29) morning, Kate Cook, will be representing Carriage House Farm on the Ron Wilson's coast to coast radio show "In The Garden with Ron Wilson".

For those that might not know Kate, she is a local Cincinnati resident living in Northside. She was one of the lead farmers in the 2010 Findlay Market CHEF garden program and volunteered in our work share CSA. You may have also caught one of her many programs over at the Civic Garden Center.

Kate is now working for Carriage House Farm as the produce manager and assisting in other duties such as technology updates.

Catch her on the Ron Wilson program between 7 and 9 AM on 55WKRC (AM Radio) or XM Radio Channel 158

If you miss it podcasts can be found here: http://www.55krc.com/cc-common/podcast/single_podcast.html?podcast=Ron_Wilson.xml

information supplied by Richard Stewart of Carriage House Farm

Cooking Class : Feb 12th

2011-01-20T09:40:00.001-05:00

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen on February 12th, 2:30-5:30PM. This is the second in a series of classes that will focus on basic cooking techniques using seasonal ingredients picked fresh from the farm.

Everyone has their favorite soup. For some it's the comfort of a hearty chicken noodle, for others it's the complexity of a classic French onion. Others still prefer the richness and depth of a chowder or bisque. In any case, the success of a good soup depends on both a good stock and the appropriate introduction of any variety of ingredients. In this class we will begin by making an easy and flavorful stock. We will then learn how to best introduce vegetables, starches and meat to build a soup that will convince you homemade really is better!

The class will begin in the kitchen, located at 7550 Given Road, adjacent to Turner Farm. After starting on the stock and weather permitting, we will tour the gardens and pick the vegetables used in the soup, so please dress appropriately. We will then finish back in the kitchen and enjoy a meal together.

Space is limited, so please email Turner Farm if you are interested in joining (turnerfarm@zoomtown.com). The cost of the class is $35 and a check must be received by February 9th to reserve your spot in the class. Checks are payable to Turner Farm.

Eating Local for Less, Call it Frugal

2011-01-12T19:55:00.002-05:00

I'm thrilled to post this for good friend and guest blogger, Melissa Lawson

Eating Local for Less

Call it cheap. Call it frugal. Whatever term you want to use – I’m it. I hate spending money when I don’t have to. I hate paying more than I need for an item. My household doesn’t have a lot of money coming in, so I have to make sure that I use every bit to the best of my ability.

Food is an area where I have a lot of financial control. I spend the least amount possible on groceries. I try to purchase as few types of items as I can. I get lots of raw ingredients and make many things myself. I love to cook and bake, so this is perfect for me.

Saving money on food – while still purchasing quality ingredients – can be done. A person needs to learn to take advantage of every food opportunity. My family has been doing this for years. I never realized that a lot of the food we eat is local. A really good friend had to tell me. I thought I was just being cheap!

I save on produce by having a garden. We fenced in an area of our yard that is about 2,500 square feet. This is more space than we really need for the size family we have (three adults). My husband plants a variety of produce. We usually (weather dependent) have an abundance of tomatoes, zucchini, bell peppers, broccoli, green beans, etc. As anyone with a garden knows, this produce almost always tastes so much better than anything you can buy in the store. And if you are careful about how you grow things, it can cost a lot less. I take advantage of these things by canning and freezing enough to last the whole year.

My husband’s grandfather owns a farm about two-and-a-half hours away. He keeps cows. We are lucky that he sells us half a cow every year – at cost. It is enough meat to last my household a year. As an advantage, I know the cows were treated well during their lives.

My father-in-law loves to fish. Whenever he visits his father’s farm, they go fishing. Fortunately for us, they do not like to eat fish. So they clean it and freeze it. We get it all.

My father-in-law and his niece both have pear trees in their yards. They do not use the fruit. As long as I come pick them up, I can have whatever I want. I usually get enough to can and dehydrate some sliced fruit, as well as make some pear jam. It is more than enough for our family – and some to share with others.

(Susan's note - not only does their abundance allow them to be generous with friends or those in need it can also be used to trade for other local foods - I've personally traded local pork for some of that great beef, canned tomatoes, and yummy jams and jellies).

I realize that most of these options are specific to our family. Not everyone has enough land to grow a huge garden or in-laws that give things away. However if you are willing to do the work by asking around, you will probably find local food that you can get for free or cheap. For example: last fall my aunt noticed an apple tree as she drove past a golf course. We were able to take a grocery bag (cloth of course!) full of apples for free. I dehydrated them for a nice healthy snack and for future use in baking. Another example: a friend recently bought three acres in West Chester. He noticed walnut trees on his property. They gathered the nuts and are willing to share them with friends and family. All we need to do is ask.

If a person is willing to put in the effort, there are ways to eat local all year long for less.

Canning

I have always said that I was born in the wrong century. I love all the old-fashioned ways of doing things. I love to sew and crochet, cook and bake. And I love to preserve food.

In my case, that usually means canning. I do freeze some things, but I have a limited amount of space due to the freezer being full of cow.

I am self-taught in the art of canning. I tried to get my husband’s grandmother to teach me, but she just told me to get a book. To be honest, I think she forgot how to do most things (she has Alzheimer’s). So I got a Ball Canning Book and read the steps.

Every year I try to add another type of item to my list. The first year I only did green beans and diced tomatoes. The second year I added tomato juice and jams/jellies. Each year I think I get better and more efficient. I now have a list of things I am able to can comfortably. And I have not yet made anyone ill!

Starting to can doesn’t have to cost a lot of money. People think it would be expensive to buy the jars they need. If you buy them new in the store, they are expensive. However, there are other ways to get them.

Let everyone know you are interested in canning. You might be surprised who has supplies. I was lucky that my husband’s grandmother was not canning anymore. She had supplies (canner, jars and rings) that no one else wanted. I took them all. My husband’s grandfather’s third wife’s sister heard I was canning. She sent a load of jars to me. And a friend’s father gave me a barrel full of jars. All I need to do is clean them.

Look at thrift stores or yard sales. Check ads on Craigslist or Freecycle. My aunt is constantly at the thrift store. She is always buying jars for around nine cents each. Another aunt goes to yard sales. She sees jars almost every week. I see ads on the Internet all the time.

If a person is willing to put in the effort, there are ways to eat local all year long for less.

Krohn Conservatory's 1st Annual Setting Your Holiday Table

2010-12-18T07:00:00.000-05:00

Meet your local farmers and food producers from 4p-7p on Monday December 20th at the
Krohn Conservatory for a Holiday farmers market, food sampling and recipe give away. This will be a great opportunity to purchase fresh, locally grown produce and handmade specialty foods for your holiday table.

Who will be there…

Carriage House Farm
CORV Local Food Guide
Cox Family Farm
Dolce Vita Café
Fab Ferments
Grateful Grahams
Harmony Hill Vineyard
Lucky John’s Market
Napoleon Ridge Farm
Our Garden Runs Through It
Sugar Valley Farm
Wind Dance Farm

Chef John Clark Jr. of Lucky John’s Slow Market on Woodburn
Ave. will be hosting a live food demo using local produce from the
holiday farmers market.

Eat Local Right Now - December

2010-12-17T06:36:00.004-05:00

Time flies this time of year. It feels like just moments ago we were cleaning the dishes from Thanksgiving Dinner and now I'm planning market trips for Christmas. So, what does local eating look like now?

In the Garden
Our garden is quiet under a blanket of snow at the moment. The first of the seed catalogs arrived in the mail this week. I love January days sitting under a blanket, sipping tea and dreaming of the spring garden as I catalog shop for seeds... but that is January, for us this December all is quiet on the garden front.

At Market
I continue to be amazed at what I can find at market right now. Last trip I was still picking up onions and potatoes, apples and carrots as well as salad greens freshly harvested from the greenhouse.

My next trips to market will include gift shopping, I look forward to visiting the booths of craftsman, potters, bakers and the chocolateier.

Now is the time to shop markets for your holiday meals and gifts. Wyoming Avenue Farmers' Market does winter orders, place your order by 6pm Today, December 17th, for delivery on the 21st. Today is the last Lettuce Eat Well Market of 2010 (though they'll be back in January). This weekend you can shop Findlay Market. Findlay also has hours during the week. A special one day farmers' market will be held at the Krohn Conservatory on Monday from 4-7pm. Next week you can also visit the Northside Farmers' Market on Wednesday and the College Hill Farm Market on Thursday.

In the Kitchen
This morning I had butternut squash soup for breakfast made with local onions and squash from the back yard. Local eggs are a staple for us. We've had those with local cheese, local bacon, local spinach and onions, local sausage and I even hacked up some of a frozen local red pepper to add to an egg dish yesterday morning. Local meats are served at our table and we've had chicken and beef lately. We still have berries in our freezer from the spring and we've had strawberry smoothies and blueberry muffins as of late. A couple of weeks ago we enjoyed a yummy black bean and sweet potato chili. The onions, garlic and sweet potatoes were all local and after helping with the black bean harvest at Carriage House Farm in late November I feel hopeful that the next time we eat this dish we'll have it with local black beans, too.

For/ From the Root Cellar
We're still enjoying garlic from our own harvest in June. I've been adding onions to the root cellar from local farmers buying some for our weekly use and extra for when they run out. We still have some apples but I'm planning on buying a lot more this weekend and on my list of things to do is to make applesauce and can it in small mason jars so we can have individual serving sizes ready to go. We still have squash from our backyard and local growers in the root cellar but I hope to add a few more from markets this week. We've been eating potatoes as fast as we buy them but I'm hoping to stock up just a bit if I find them at market again.

It feels good to remember how local food shows up in our lives as the year ends and plans are made for the new year... looking forward to January garden dreaming, in the meantime Happy Holidays!

Cooking Class

2010-12-14T19:18:00.001-05:00

Turner Farm and Laura Robinson will hold a hands-on, farm-to-table cooking class in the Meshewa kitchen (adjacent to Turner Farm) on January 8th, 10AM to 1PM. This is the first in a series of classes that will focus on basic cooking techniques using seasonal ingredients picked fresh from the farm.

In this class, you will learn the ins-and-outs of two fundamental kitchen recipes: a pie dough and a custard. Once mastered, these two classic components will become invaluable tools in your kitchen repertoire and work in a variety of applications. In this class, we will combine the dough and the custard to form a lovely quiche!

Weather permitting, we will start by picking the greens that will be used in the dish. We will then make our way to the kitchen to make the dough from scratch and assemble the custard. We will end by enjoying the meal together.

Space is limited, so please email Sally @ turnerfarm@zoomtown.com if you are interested in joining. The cost of the class is $35 and a check must be received by January 5th to reserve your spot in the class. Checks are payable to Turner Farm and can be mailed to Turner Farm, 7400 Given Rd, Cincinnati, OH 45243.

Eat Local Right Now

2010-11-11T06:51:00.008-05:00

It is my conviction that it is possible to eat local in some way "right now" no matter what time of year it is. I had this great idea for that post in late March, early April. It felt a little too early, and now after a whirlwind summer it feels a little too late. I suppose that is the point, though, it is truly neither and I might as well begin.

I am Susan, I am a wife, mom to a nine year old and custodial step-mom to a 17 year old and 3 young adults, 2 of which at the moment are still living at home. Your guess is as good as mine about who might show up for dinner tonight. My husband and I enjoy the self-reliance and sustainability of eating local, both in growing our own food and from buying from growers and producers in our community. I love the nourishment of local food, as well as the connection and reassurance of knowing who grew it and how it was grown. We really find the whole endeavor fun.

I am also co-founder of the CORV Eat Local Guide. When the project began 4 years ago I remember saying, "this listing is important but it isn't everything. I have this list of farms on my computer and I'm still not eating local as much as I'd like." And that still holds true for me. In these posts I'm going to explore some of the various aspects of eating locally, hoping to continue to remove barriers for myself and inspire you as well.

I intend to post monthly about Eating Local, Right Now, and the posts will be a collection of what is possible for this time of year and what my family is actually doing. I honestly didn't do so great this year in getting to market regularly and in putting things up for the winter so it should be fun to see what we can accomplish a bit "after the fact" but then again this is about now.

It is now November, what does that mean for folks striving to eat local, right now, all year long?

In the Garden
We have carrots still in the ground I hope to harvest this week. This weekend we planted our garlic which will should ready in June.

At Market
Last night my husband, Ken, and I went to Northside Market. The Market is now indoors for the season and a great resource for local eating year round. We purchased carrots, potatoes, cauliflower, broccoli, eggs, apples and some local Hopi Blue Corn Polenta. There was lots more available onions, greens, beets, sprouts and microgreens, sweet potatoes, squash, and that is before the breads, preserves and specialty items.

In the Kitchen
November is still a good time to go to the Farmers' Market before you finalize your meal plans and grocery lists for the week. There is still lots of fresh veggies, apples, eggs, poultry, meats and cheeses. It's great to have a rough idea of what you'd like to serve in the week, but not so planned out that you can't utilize those great beets you didn't expect to see.

In the next week we'll have local ham (we purchase a side of pork about every 6 months) and local broccoli; local chicken, with local potatoes, carrots and onions; butternut squash soup with onions and squash from our garden; and the polenta I bought last night.

For the Root Cellar
We do have a root cellar set up in our garage, it is a small room with lots of shelves, a cabinet ventilated outside for squash, apples and such, and then hooks in the main room for garlic and onions. Here also lives our freezer. So for my purposes the root cellar really just means put away for later use regardless of preservation and storage method.

Our root cellar is as of yet pretty bare. In the spring I went crazy with strawberries and lost a lot of my enthusiasm for taking anything like that on with all the busyness of our home. I am realizing I might be more successful doing a little at a time. Last night after market and before the 9 year old got home from his dad's, I cleaned, steamed and froze carrots, broccoli and cauliflower. I'm definitely excited to try this little bit at a time method for the next couple of weeks to see if I can't stock up a bit better going into winter.

We also individually wrapped half of the basket of apples we bought and put them in a bin in the cabinet downstairs. That cabinet has several butternut squash from both my backyard and the farmers' market but otherwise is empty.

I'm thrilled to be sharing our story with you as we head into the holidays and winter. What does eating local right now mean for you?

Pumpkin Pie Baking Class : November 13th

2010-10-29T14:05:00.002-04:00

Using winter squash, eggs and other ingredients from Turner Farm, participants will leave with an unbaked crust and filling for one fresh pumpkin pie to bake at home. The basics of pie crust making will be demonstrated and then experienced hands on. One pie will be baked and shared with the participants. The class will be held at the Meshewa kitchen (adjacent to Turner Farm) on November 13th from 9:30AM to noon. The cost is $30 per person. Reservations are needed by November 10th. To reserve your spot, email (turnerfarm@zoomtown.com) or call (513 561-7400). This class is co-sponsored by Turner Farm and Slow Food Cincinnati and will be taught by Sarah Anthony.

Participants should bring their own:
Pie pan (glass or metal will do)
Storage container to take the filling home in
Rolling pin
Mixing bowl
Mixing spoon

Optional:
Pastry cutter
Pastry cloth
Measuring spoons and cups
Sharp knife

Emergency Preparedness: Grow a Little of Your Own Food

2010-09-22T12:29:00.001-04:00

An online acquaintance in New Zealand, who runs the Locavore 365 site, wrote to me about the importance of growing a little of your own food as part of your emergency preparedness plan:

I’m not sure if you saw on the news, Christchurch New Zealand, (the city where I live and the birthplace of Locavore365) recently suffered a big earthquake (7.1). My family and I are all well, but it has been very difficult for a lot of other people who lost their homes.

Since the earthquake, we had an interesting experience with our local locavore community and our Locavore365.org website, I though it may be an interesting idea for a blog if you were interested...

The earthquake really changed a lot of peoples attitude to being locavores. We learned how fragile modern food chain systems can be, and how important it is to have a strong local food chain in place. After the quake, many people were without power for up to several days, and clean running water for over a week. Basically people had to live on what food and water they had stored. Supermarkets were initially all closed for a day or two and when they open, they did not take deliveries for some days, so food staples such as bread, milk, bottled water etc were quickly sold out. The day after the quake there were reports of fighting in stores that were selling whatever they had.

Incredibly though, during the week after the quake, we found that visitors to locavore365.org actually increased from the Christchurch area (despite many people being without power even). We believe that people realised that in a disaster you can’t count on complex modern food supply chain systems, the best thing was to find locally produced food.

There were some good stories. We found that some people who had water on at their house added listings to the site for fresh water, this enabled people who didn’t have any to find some. Many people around Christchurch have chickens, chickens kept laying eggs, so many people where adding listings for eggs to swap or sell, eggs are great as you can easily make a fried egg and they don’t require water to cook (even vegetables need washing, and if they water is not clean this is difficult). There were good examples of local food chains springing up that didn’t previously exist; a farmer who had potatoes stacked in large wooden crates ready for delivery to market found that the boxes had fallen down in the quake and were damaged. The farmer advertised their slightly blemished produce (which modern supermarkets would not accept) on Locavore365.org.

Of course it is not much use hoping that when disaster strikes you will luckily find a local food chain system in your own area. Like the day of a power cut everyone realises they should have checked the batteries in the torch beforehand – it’s too late. Developing and strengthening local communities and food produce infrastructure needs to be something that individuals consciously encourage and support in their own areas every day. In this way the local food chain will be in place when you most need it. So get out there support your local farmers, head down to the local farmers market, plant even a few veggies of your own, and get to know your neighbours.

People attitudes have changed from thinking eating locally produced food is “cool/fun/nice” to it being necessary, and the only option during a disaster.

Cheers, Simon.

Will Allen at Xavier Sunday Sept 26

2010-09-18T07:05:00.001-04:00

Will Allen, recipient of a MacArthur Genius Award for his activism in demonstrating the connection between obesity and diabetes among urban populations and the lack of access to fresh fruits and vegetables among the urban poor and co-founder of the nonprofit Growing Power, which advocates urban farming, will speak on Growing Power and the Urban Farming Revolution at Cintas Center as part of Xavier University's 2010/2011 Ethics/Religion in Society lecture series. The event is co-sponsored by the Center for Closing the Health Gap in Greater Cincinnati, the Civic Garden Center and the Central Ohio River Valley Local Foods Initiative.

Sunday September 26
7:00 pm
Cintas Center
Xavier University
Free and Open to the Public
For more information, contact The Center for Closing the Health Gap at 513-585-9872.

Nectar Dinner benefiting Slow Food Cincinnati

2010-09-09T11:44:00.006-04:00

Join Slow Food Cincinnati for a private dinner at Nectar in Mt. Lookout on Sunday, October 10th at 6:30PM. Chef/Owner Julie Francis embodies Slow Food ideals year-round, serving local, seasonal, and organic ingredients whenever possible. Dinner will include a fall salad course with wine pairing, a main course with wine pairing, and a dessert course, all served family-style. A vegetarian option will be available.

Tickets, which include three courses with beverages, tax, and gratuity, cost $55 for members or $60 for non-members, and can be purchased online: http://www.brownpapertickets.com/event/126287.

Members, please contact Krishna at volunteer@slowfoodcincinnati.org to receive your discounted pricing.

Nectar Dinner Club: Green Tomatoes

2010-09-05T04:45:00.001-04:00

Nectar in Mount Lookout continues its Dinner Club, which focuses on a single ingredient from a local farmer or artisan food producer, with a dinner featuring green tomatoes from Walnut Ridge Acres.

Menu:

Green Tomato Soup with Cumin Gouda, Rye Croutons, and Bacon
Cornmeal Crusted Fried Green Tomatos with Saffron Shrimp and Scallop Remoulade, Corn Sage Sauce
Green Tomato BLT with Chile Aioli, Fried Farm Egg
Niman Ranch Pork Shoulder with Summer Bean and Chard Gratin, Green Tomato Relish
Green Tomato Tart Tatin with Local Plum and Black Walnut Ice Cream

Thursday, September 9 and Thursday, September 16
7:00PM
Nectar Restaurant
1000 Delta Ave
513-929-0525

Kinkead Ridge Vineyard Tour/2008 Red Wine Release

2010-08-31T13:09:00.000-04:00

Kinkead Ridge Estate Winery in Ripley, which has produced internationally-recognized wines from their vineyard east of Cincinnati, will open on September 4 and 6 from 10 a.m. to 6 p.m. for the release of four 2008 red wines (Cabernet Sauvignon, Cabernet Franc, Syrah, and Petit Verdot); and will host the annual vineyard tour. Meet winegrower Ron in the vineyard and taste the grapes on the vine. Maps available to the vineyard at the winery, 904 Hamburg Street. The vineyard is located three miles away at 4288 Kinkead Road. Sorry no restrooms at the vineyard. Dogs on a leash please. Children welcome.

The winery will open on September 11 from 11 a.m. to 5 p.m.; this is the last opening before the winery closes for harvest.

Make a day of it and visit your local southern Ohio wineries! For more information call 937-392-6077 or see www.KinkeadRidge.com

Ed Begley at Farmers' Fair this weekend

2010-08-24T17:09:00.000-04:00

Ed Begley, who is keynoting at Farmers' Fair this Saturday, was interviewed by local blogger Amy's Table.

Farm Dinner & Art Celebration : September 25th

2010-08-24T14:37:00.003-04:00

Blue Sky Farm and Bethany Kramer are teaming up for a locally inspired night to celebrate food and art. There will be a four-course meal prepared with produce grown organically and sustainably by Blue Sky Farm in Villa Hills, KY. Each serving is paired with its own uniquely designed dish made by local ceramicists Bethany Kramer and Tony Bove. When the meal is finished, the dishes are cleaned, and the same set you ate from, valued at $75, is packed up and ready for you to take home that night. Tickets are $100 with part of the proceeds benefiting Slow Food Cincinnati. The event will be held rain or shine on the evening of September 25th at Sunrock Farm in Wilder, KY. For more information, directions and tickets, please visit: http://www.autumnblossombanquet.com/

Turner Farm & Slow Food Cincinnati Canning Class

2010-07-27T15:49:00.001-04:00

Please join Slow Food Cincinnati and Turner Farm in collaboration with Lydia Hirsh to extend the summer bounty through a hands-on tomato canning class. The class will be held at Turner Farm on August 7th from 9:00AM - 1:00PM. We will begin by picking organic tomatoes straight from the vine; we will then peel, dice, process and pack the tomatoes together. You are welcome to tour the farm and bring snacks or a picnic lunch (or a dish to share) to enjoy afterwards while the cans are cooling. The cost of the class is $35. We will provide all necessary equipment along with step by step instructions. You will leave with 3 wide mouth pint jars of chopped tomatoes to enjoy well past the summer season. Turner Farm is located at 7400 Given Road - Cincinnati, Ohio 45243. To sign up, please follow this link: http://www.brownpapertickets.com/event/121644

Slow Food Cincinnati Movie Night

2010-07-19T21:35:00.002-04:00

Come enjoy a free showing of the film Polycutures, a recent food documentary featured at the 2009 Cleveland International Film Festival and 2010 OEFFA conference. We will be serving up scoops of Dojo gelato, popcorn, and refreshments with alcoholic and non-alcoholic options. It will be held on Friday, July 30th at the UC Niehoff Studio, 2728 Vine Street. Doors open at 8:30, movie begins at 9:00 PM.

La Vigna Estate Winery Open Every Saturday

2010-06-30T11:51:00.000-04:00

La Vigna Estate Winery will be open every Saturday and holiday Mondays throughout the summer. Hours of operation will be 12-6pm. They will be pouring 2008 Proprietary White (Petit Manseng), 2008 Proprietary Red (Cabernet blend) and 2009 Proprietary White (Petit Manseng). All wines are 100% Estate grown – ground to glass. Cost $5 (includes logo glass)Come celebrate summer with La Vigna Estate Winery. Call 937-375-1104 for more information or visit our website for directions: www.lavignaestatewinery.com

Turner Farm Garlic Class

2010-06-28T08:32:00.002-04:00

Join Turner Farm's head gardener Melinda O'Briant and Laura Robinson for a discussion on growing garlic, its flavor attributes and the correct way to slice, chop and mince to get the most out of this pungent plant. Tastings will be available to demonstrate its wide ranging flavors. The class is held at Turner Farm on July 19th from 7-8:30 pm. The cost is $12. Call 513.561.7400 or email turnerfarm@zoomtown.com for reservations.

Sustainable Sunday : June 27th

2010-06-21T14:09:00.002-04:00

Join Park+Vine, Slow Food Cincinnati, and the Miami chapter of the Sierra Club for our next Sustainable Sunday. We'll meet at 11 a.m. at Park+Vine, stop by Coffee Emporium for a fuel-up, then head out on a leisurely stroll along the river to Maribelle's for lunch. We'll plan to be back at Park+Vine around 2 p.m. or so. Email Laura at events@slowfoodcincinnati.org by June 22nd if you are interested in attending.

Cooks Needed for Community Shares Fundraiser

2010-06-16T07:34:00.001-04:00

Community Shares of Greater Cincinnati, a partnership of 28 local nonprofit groups focused on social and economic equality and environmental health, is looking for "locavore" cooks for its Guys, Griddles and Grub fundraiser on August 7.

GGG is Community Shares of Greater Cincinnati's major annual fundraiser and features “tastes” of great food from appetizers to dessert prepared and presented by men. For the first time GGG will feature a “Local Best” category.

Contact Estelle McNair if you are interested in participating.

Fermenting Class

2010-05-27T20:25:00.003-04:00

Slow Food Cincinnati and Turner Farm are offering a fermenting class with Jennifer and Jordan from Fab Ferments. This is a beginners hands-on workshop teaching the basic fundamentals you will need to make your own raw cultured veggies! Everyone will go home with three quart jars of fermented food. Jars will be provided, but please bring a harvest basket, cutting board, knives and a pounding instrument. Space is limited so reserve your spot now: http://www.brownpapertickets.com/event/113919. The cost is $30.

Search Engine for Local Food

2010-05-14T10:00:00.004-04:00

Locavore365 is like a combined Freecycle & Craigslist for produce, with one vast improvement: it's searchable by location.

If you've got a couple of cows you want to sell in halves or quarters, you can post them for people nearby to buy. If your apple tree is heavy with fruit and you'd rather give the apples away than let them go to waste, you can post them. And if you input your zip code and a distance you're willing to travel, you can see all the produce that's up for sale, swap, or giveaway within that distance, along with any events. I would have loved to use this last week when I had green garlic coming out of my ears and none of my neighbors wanted any!

Of course it only works if people list things so that other people can find them. The service started in Christchurch, New Zealand, and it's taken off there. Here in Cincinnati it's just starting out. So go list something! I'm going to go list the chives that are taking over my garden.

La Vigna Wine Release Memorial Day Weekend

2010-05-13T10:00:00.002-04:00

La Vigna Estate Winery will be open Memorial Day weekend, Saturday, May 29 from 11 to 6 and Monday, May 31 from 12 to 6 for the release of their 2009 Proprietary White Wine and 2008 Proprietary Red Wine. A library tasting of the 2007 Proprietary Red Wine and 2008 Proprietary White Wine will be available. Music May 29 by Jazz trombonist Sarah Morrow. 937-375-1104 for more information.

Cincinnati Regional Food Policy Council Accepting Applications

2010-05-10T10:39:00.000-04:00

The Cincinnati Regional Food Policy Council is now accepting applications for seats on the board. This is a great way for anyone interested in issues surrounding food in our area to get involved.

Read and download the application, an application overview, and a brochure. Applications due by May 30th, 2010.

2010 CORV Guide Available May 13th

2010-05-06T12:33:00.004-04:00

The 2010 Central Ohio River Valley (CORV) Local Food Guide will be unveiled 5 to 7 p.m. Thursday, May 13 at Park + Vine, 1109 Vine Street. A donation of $1 per guide will help CORV cover all its costs for the printing of the guide.

Two New Farmers' Markets to Serve the Northeast Side

2010-05-06T10:47:00.005-04:00

Montgomery Farmers' Market will operate Saturdays 9a - 12:30p June 5th - October 30th at Shelly Lane between Remington and Cooper in downtown Montgomery's historic district. Updates on Twitter and Facebook.

Madeira Farmers' Market will operate Thursdays 3:30 - 7:30p June - October on Dawson Road in downtown Madeira.

Granny's Garden School Cooking Classes

2010-05-05T14:42:00.001-04:00

Granny's Garden School, located on the grounds of Loveland Primary & Elementary (550 Loveland-Madeira Rd, 45140), is offering a series of seasonal cooking classes by French home cooks Brigitte Cordier and Martine Eneselme using vegetables grown onsite. The hands-on classes will give participants an opportunity to identify, harvest, prepare and learn the many ways to enjoy local vegetables and herbs.

May 26th: 9:00 am -12:00 pm

June 24th: 9:00 am -12:00 pm

July 13th: Breakfast in the garden 6:30-9:00 am

September 2nd: 9:00 am -12:00 pm

September 29th: 9:00 am -12:00 pm

$40 per person; $70 for two registering for same class. Adults and children 14 and older. (Call for information about children's cooking classes.) For more information or to register call Brigitte at (513) 235-2644 or Martine at (513) 240 -8994 or email Brigitte or Martine.

Did that "Farmer" Grow the Food He's Selling?

2010-05-05T06:01:00.005-04:00

Interesting article in the Wall Street Journal this week about farmers vs. resellers, who purchase cheap produce at auction (photo above of produce at an auction) and sell it at a farmers' market as if they grew it themselves and often at a price that undercuts the farmers who are selling what they produce.

How can you tell if the farmer you're buying from actually grew what he's selling you? Here are some things to consider:

If he grew them himself, the farmer will know that the cucumbers are Greensleeves versus Raiders. He'll be able to tell you exactly why he chose that variety and how it did for him this year. If he can't, I'd wager he didn't grow it.
Look at the produce. Are the potatoes as clean as they are at Kroger's? Are the onions all the same size? Do the ends of the asparagus or the silk on the corn look dried out? None of these are good signs. Produce at a farmers' market should look both fresher and less perfect -- not as clean, less consistently sized, less photogenic -- than the stuff at the grocery.
Consider the variety versus quantity in her stand. If a farmer has tomatoes and peppers and corn and beans and cucumbers and cabbage and peas and cauliflower and melons and zucchini and turnips and lettuce and onions and herbs and all in large quantities, I'm suspicious. Very few farms can produce large quantities of lots of different produce all at the same time.
Does he have lots of strawberries while other farmers are saying they won't have strawberries for a couple more weeks because of all the rain? It's not a sure sign -- different varieties ripen at different times, and two farms that vend at the same farmers' market may be dozens or even more than a hundred miles apart and so be getting different weather and have different seasons. But it's worth asking about.
Ask the Market Manager if they have a rule about reselling -- and if so, how they check and whether they enforce it. If the market doesn't have such a rule, ask why -- and consider finding a different market if what you really want is to buy fresh, seasonal produce direct from the grower.

Anyone have some other things to consider?

Rivertown Breweries Kickoff Party at Arnold's May 19th

2010-05-04T15:30:00.002-04:00

Cincinnati’s newest beer producer, Rivertown Breweries, is having their Downtown Kickoff party in the courtyard at Arnold's Bar & Grill (210 East 8th Street 45202) to celebrate Arnold’s being the first bar downtown to carry their brews. The brewers and owners will be in house all night to talk about their beers, and they'll be tapping their Dunkel at 8pm. Arnold’s will also be carrying all 5 of their other brews in the bottle for a short introductory period.

Arnold’s menu for the occasion will consist solely of items that are infused with each of the Rivertown brews. The specials menu will run through the weekend. Live music (local blues staple John Redell) on stage 8-10. Special prices on draft and bottles all night.

Kinkead Ridge Release of 2009 Whites May 29 & 31

2010-05-02T11:25:00.000-04:00

Kinkead Ridge Winery will open on Memorial Day Weekend, Saturday May 29 and Monday May 31 from 10 a.m. to 6 p.m. for the release of two 2009 white wines. From their announcement:

Mother Nature was not kind to us in 2009 and quantities are VERY limited: only 126 cases of Kinkead Ridge Viognier/Roussanne, and only 42 cases of River Village Cellars White Wine,(a blend of all our other grapes) were produced. There is no Riesling, white Revelation or Traminette from this vintage. To see a list of the 2010 releases, see

This may be your only chance to get these wines. After Memorial Day, whatever is left will be allocated to our wine store customers. Can't make it? We are accepting phone or email orders for these wines prior to May 29. The wines must be picked up the following Saturday June 5th.

Due to the shortage of white wine, Kinkead Ridge Winery will not be open this summer but will open in September for the red wine release.

Email Nancy or call (937) 392-6077 to reserve the 2009 whites.

Nectar Dinner Club Announces Spring/Summer Offerings

2010-04-28T07:01:00.000-04:00

Nectar Dinner Club, which highlights farmers and growers of fresh, seasonal, sustainable food in our area, has announced its offerings for Spring/Summer. From their newsletter:

May 6
May 20
Rhubarb with Vicky Tewes of Thistlehair Farm, Union Kentucky. Ed and Vicky Tewes have been growing produce on their farm since 1986. In 2002 they started selling at farmer's markets. They are Certified Naturally Grown, which follows the same guidelines as Certified Organic. Vicky grows the green stalk variety of rhubarb called ''Victoria'' which, when it arrives in April through June, signals the beginning of summer. Although rhubarb is technically a vegetable, it is usually combined with fruits and used in pies, compotes, or traditionally made into wine. We will discover delicious new ways to use this versitile, brightly flavored vegetable which is high in vitamin C, fiber, and calcium.

June 10
June 24
Summer Greens with Sarah and Adam Mancino, Farm Beach Bethel, Bethel Ohio. What started as a small garden in 1998 is now a working family farm and CSA growing heirloom vegetables with organic and biodynamic methodology. Sarah and Adam focus on growing many wonderful types of lettuces and greens. They grow leaf lettuces, escarole, dandelion, tatsoi, and arugula, and put together beautiful lettuce mixes like Spectrum and Spicy Mesculin. We will sample many of Sarah and Adam's tasty greens in the classic salads of French cuisine, or in salads with seasonal vegetables, cooked fish, meats or local cheeses. Summer is the time to enjoy these bountiful greens just picked from the garden.

July 22
July 29
Squash Blossoms with Sallie Ransohoff. Sallie has been farming sustainably and chemical free on her farm in Batavia, Ohio for over 20 years. Area chefs eagerly await Sallie's squash blossoms to become available-hers are always just picked, pristine, and easy to stuff, batter and fry, or use as is. The beautiful male blossoms, and female blossoms with small squash attatched, are one of the wonders of the summer garden. Learn some new ways to cook with these edible flowers.

Price per person: $55 Dinners starts at 7pm. Reservations required; call Nectar at 929-0525 to reserve.

Green Eats Catering

2010-04-27T09:44:00.000-04:00

Green Eats is new local catering and personal chef service focusing on locally-grown and sustainably-produced ingredients. For Chef Krishna's sample menus, see the website.

South West OEFFA Event

2010-04-23T15:27:00.002-04:00

Lots of local eating events this week! From SWOEFFA (Southwest Ohio Ecological Farms and Foods Association):

Sunday, April 25 at 2:00, will be the next Southwest OEFFA chapter program, held at the Civic Garden Center. The program will feature chef Todd Hudson from the Wildflower Cafe and Coffee House in Mason. Todd is knowledgeable about our subject "Factory Farms and You" and has spoken at other events about this topic. He hopes to bring a farmer to the program who used to farm conventionally to share his thoughts about the subject, as well.

Please join us for this interesting discussion about an important topic for anyone who eats!

It is free to all. We would like to get an idea of how many to expect, so send an email to swoeffa@gmail.com if you think you might make it. If you don't RSVP, though, don't let that stop you from coming!

Edible Ohio Valley

2010-04-23T14:55:00.000-04:00

Edible Ohio Valley, one of a family of regionally-oriented magazines covering local foods issues, is starting here in Cincinnati.

There's a facebook page here.

Cincinnati Chapter Weston A Price Foundation events

2010-04-23T11:07:00.003-04:00

The Cincinnati Chapter of the Weston A Price Foundation is offering several events. From their newsletter:

MAKE REFRESHING KEFIR & KOMBUCHA FOR THE SUMMER
Sunday May 2, 3-5pm at the Gorman Heritage Farm
Make your own kefir using kefir grains, or kefir powder, and eliminate the harmful ingredients in store bought kefir. Experienced kefir maker, Sandy will show us how to make plain kefir and smoothies. And we will sample the yummy results!
Making Kombucha will be presented by one of our skilled fermented beverage makers. Learn to be confident in making this efferevescent and satisfying beverage. Costs less than a dollar to make a gallon of this thirst quenching drink.

GOAT FARM TOUR & POTLUCK
Sunday, June 6, 3:00 PM at the farm in New Richmond
Our event host, has invited us to her goat farm near Bethel. This is an excellent opportunity to see some lovely goats- Nigerian Dwarfs, Alpines, Saanens- learn about goat milk and cheese, enjoy an incredible feast, and take in some fresh air. She is planning on having a few samples of goat cheese available for tasting, and even some goat summer sausage. She will tell us about the goat herdshare program she has started, how she milks and other aspects of the program. After the tour and presentation we will conclude the session with the Potluck.

DOUBLE J DAIRY FARM TOUR
Sunday, July 11, 2:30 PM at the Double J Farm in Hamilton
Joe and Janet Streit own the Double J Farm, which is now a thriving cow herdshare program for real milk drinkers in the areas north, south, east and west of Hamilton (including Cincinnati). We will listen to how the Streits went from a very small operation to the one they have today. Their story includes their involvement in the legal wrangles with Ohio, moving to a herdshare program, growing the herd and the farm operation. The Streits are members of the Ohio Dairy Grazing Producers, which is a recently formed organization. Joe and Janet are knowledgeable farmers who can answer your questions about dairy farming. This farm is an excellent example of what can be with love and knowhow. We will also discuss milk nutritional and safety issues.

For more information or to register, visit the website.

Slow Food Cincinnati events

2010-04-21T10:44:00.001-04:00

Very impressive lineup of events from Slow Food Cincinnati, which appears to have finally hit its stride! From their newsletter:

May 1st: Mushroom Foraging Join us for a day of hunting the elusive morel mushroom at Flying J Farm in Johnstown, Ohio (outside of Columbus). The hunt starts at noon with a potluck to follow at 4:00 p.m. Please bring a dish with mushrooms in it to share. Contact Katie@slowfoodcincinnati.org by April 24th if you are interested in carpooling. (Note: This event was originally scheduled for April 24th but was rescheduled by Flying J Farm.)
May 14th: Cheese and Beer Pairing We all know that a good wine and cheese pairing can be an eye-opening experience if done right, but what about beer and cheese? Abbe Turner from Lucky Penny Farm and Grant McCracken, a Certified Cicerone, will tell us why beer and cheese deserve a place at your table, and give hints to pairing them effectively. The cost, which includes 5 beer and cheese tastings, is $15 for Slow Food USA members and $20 for non-members. This event begins at 7:00 p.m. and is only for those ages 21 and above. Location is still being determined, but will likely be central. Space is limited so please email Laura at events@slowfoodcincinnati.org to RSVP by May 1st.
May 23rd: Vista Grande Ranch Cookout and Buffalo Farm Tour If you want to learn more about the meat that you consume, this is a perfect opportunity. Learn how animals are raised humanely and without the use of antibiotics or hormones. We begin the day at a park near the ranch (exact location still to be determined) at 11:00 a.m. with a delicious cookout featuring Vista Grande buffalo. We will then head to the ranch for a tour from 1:00 – 3:00 p.m. There will be a nominal fee to cover the cost of the food, and space is limited so please email Laura at events@slowfoodcincinnati.org to RSVP by May 10th.
June 17th: Fermenting Class with Fab Ferments Want to learn how to ferment your own food? Curious about the numerous health benefits and culinary applications? Join us for a hands-on learning experience at Turner Farm with Jennifer and Jordan from Fab Ferments! More details to come – please watch our blog for more information.

2010 Cincinnati Regional Food Congress

2010-04-04T08:23:00.003-04:00

The 2010 Food Congress will be Saturday April 10th from 9 - 5. Click on the form to see it full size.

Why a Salad Costs More Than a Big Mac

2010-03-30T08:04:00.004-04:00

Because there are no lettuce lobbyists, that's why. (Chart courtesy of Physicians' Committee for Responsible Medicine.)

Cooking Classes

2010-03-29T12:43:00.003-04:00

Jolene Struebbe, an adjunct culinary instructor at the Midwest Culinary Institute at Cincinnati State and after school cooking instructor at Norwood High School, is offering a series of classes stressing the use of local, seasonal and cleanly grown ingredients.

Quiches and Tarts
Monday April 5 or Monday April 19
6 - 9pm
Learn to make a homemade pie crust, form and fill the crusts to make a variety of seasonal and savory tarts, mini tarts, tartlets, free form tarts and quiches. Class is vegetarian friendly. $55.

Mother's Day Tea Celebration
Monday May 3, 6 - 9pm (if demand supports it, class will repeat Saturday May 8, 10am - 1pm)
Finger sandwiches, scones, miniature desserts. $55.

Sensational Summer Entertaining
Monday June 21, 6 - 9 pm or Saturday June 26, 10am -1pm
Two complete menus: Southern Frogmore Stew, cornbread, fresh fruit trifle, fish tacos, farmers' market-inspired side dish, peach pie. $65.

All classes held at Jolene's home in North Avondale. For registration call Jolene at 513.221.4018 or contact her via email.

Murphin Ridge Inn

2010-03-11T08:14:00.001-05:00

I'd been meaning to get out to Murphin Ridge Inn (750 Murphin Ridge Rd, West Union 45693) in Adams County, and when I heard Joanne Drilling was the new chef there, I was especially interested in visiting. So this week while I was attending a seminar in Piketon (about 30 miles beyond Murphin Ridge; both are just off Rt 32) rather than camping out at the Comfort Inn Piketon I decided to take my husband along and check out Murphin Ridge.

We don't do dining reviews here on Cincinnati Locavore, but I have to say the meal was impressive. Highlights were the onion bisque soup -- one of the best things I've eaten in a while -- and the crab mashed potatoes that accompanied my husband's steak. I'd go back just for either. The dining rooms are in the 1810 brick farmhouse, and it is charming.

They source out of their own garden for a nightly special they call "Will's Harvest" (Will's the gardener -- we saw the ruins of last year's garden beside the guest house) and they source a lot from local farmers, including the large Mennonite and Amish populations nearby. Their wine list includes selections from local wineries Kinkead Ridge and Harmony Hill, which was refreshing to see as often restaurants sourcing locally don't extend the practice to their wine list.

Soapbox on Cincinnati's Local Foods Movement

2010-02-23T09:03:00.002-05:00

There's an article on Soapbox today about local eating in the area.

Workshops for Market Gardeners

2010-01-28T10:39:00.006-05:00

Have you thought about growing a market garden and selling at local farmers' markets but aren't sure where to start? Turner Farm is offering a series of workshops to help new market gardeners start selling at farmers' markets.

EARN A LITTLE “GREEN” BY GROWING GREENS
Discussion will focus on varieties of greens that grow well and sell well, along with tips on how to raise them year round. Led by Melinda O’Briant. February 2nd, 7:00-8:30 pm.

TRAFFIC STOPPERS:
Start a conversation at your market table by growing unusual produce
Discussion will focus on fruits and vegetables such as jerusalem artichokes, broccoli raab, garlic scapes, tomatillos, and others that grow well but aren't commonly seen at area farmers' markets. Led by Melinda O’Briant and Nancy Ogg of Shady Grove Farm. February 23, 7:00-9:00 pm.

Attend one or both. Fee for each class is $12. Turner Farm, 7400 Given Rd, Indian Hill 45243. Reservations can be made by calling the farm at 561-7400 or emailing them.

Basics of Herbalism Workshops

2010-01-26T08:30:00.002-05:00

Local herbalist Abby Artemisia is offering a Basics of Herbalism series of workshops. The first, Herbal Teas for Winter Wellness, is February 6th at Imago.

From the announcement:

In this class we'll talk about the different types of tea, i.e. black, green, white, herbal, etc. We'll discuss herbal options for immunity boosting in this chilly season. You'll learn how to create a tea that's not only healthy, but tasty, too! There will be plenty of easily digestible (pardon the pun) information about the herbs and the various techniques for steeping tea. And...you'll even get to create your very own tea blend to take home!

Saturday, February 6, 1:00 PM - 3:00 PM, Imago Earth Center (700 Enright Avenue in Price Hill, Cincinnati) $25, space limited to 20, reserve here.

Slow Food Cincinnati Kickoff Meeting Jan 27

2010-01-26T04:42:00.001-05:00

Slow Food Cincinnati is having their 2010 kickoff meeting 6:00pm, Wednesday January 27th at Park+Vine (1109 Vine St, Over-the-Rhine, 45202).

From the evite:

Please join Slow Food Cincinnati for our 2010 Kickoff Meeting at Park+Vine downtown! We are excited to meet Slow Food Cincinnati Members and food enthusiasts alike for an evening of delicious local food and beverages, conversation, and information about our group. The event is free of charge, however we welcome any donations to offset the costs of refreshments.

Please bring your appetite, ideas, and interest in supporting good, clean, fair food. We look forward to seeing you soon!

For more information on becoming a registered Slow Food member, please visit slowfoodusa.org. We welcome both Slow Food members and non-members to this event.

Free (donations gratefully accepted), but reservations required. To reserve your place, visit their facebook page.

Winter Farmers' Markets at Our Ohio

2010-01-22T10:09:00.002-05:00

Our Ohio has a listing of winter farmers' markets. (If your market isn't listed, tell the market manager to contact Our Ohio.)

SW Ohio Beekeeper School March 27th

2010-01-19T07:39:00.000-05:00

Southwestern Ohio Beekeeper School is open for registration. The daylong school features multi-track programs designed for the beginner and experienced beekeeper. This is a highly-regarded beekeeping school -- local beekeeper Richard Stewart of Carriage House Farm says:

"This school has a long history and is very popular, so much so that last year registration closed two weeks after opening with this year expected to go even quicker. The lectures are top notch, every major bee supply vendor in the business is present...If you only attend one beekeeping school ever, this should be the one hands down!"

Saturday March 27th 8am - 3pm at the Oasis Conference Center (902 Loveland-Miamiville Rd, Loveland 45140). $35 per person. Lunch is provided. Registration is by mail, first-come, first-served, and is limited to 300. Download the forms here. Last year's school sold out early, so don't delay.

Review of Dojo Gelato at EpiVentures

2010-01-17T00:01:00.002-05:00

EpiVentures has reviewed Dojo Gelato, a local artisan gelato maker who sell at Findlay Market and around town.

Local 127 Reviewed at EpiVentures

2010-01-16T11:01:00.003-05:00

EpiVentures has reviewed Local 127, which sources locally. This one's a particularly interesting review because they were at the chef's table.

Fabulous Fermentation 101 at Park+Vine

2010-01-16T00:01:00.006-05:00

Park+Vine (1109 Vine St in Over-The-Rhine, 45202) is offering Fabulous Fermentation 101, a class by Fab Ferments' Jordan Aversman and Jennifer De Marco on how to ferment sauerkraut and pickles at home. The beginners workshop features an overview of the health benefits of fermented foods, a fermentation demonstration and a question-and-answer session.

Feb. 6, 11am to 1pm, at Park + Vine. Space is limited to 30 people. Free, but donations are appreciated. RSVP by Feb. 5 via email or at 513-721-7275.

Market Shelters Compared at Boulder Belt

2010-01-15T00:01:00.004-05:00

Lucy over at Boulder Belt has reviewed various market shelters (portable gazebos to you and me) for sturdiness, ease of set up, and value vs. cost. Useful information for anyone considering putting in a market garden this year and selling at your local farmers' market.

Sustainable Dinner Party

2010-01-14T08:57:00.001-05:00

Sustainable Table is offering a free Sustainable Dinner Party Kit. From the downloadable kit:

A sustainable dinner party is a shared meal that focuses on local food and the farms and people who produce it. Much like a typical dinner party, there will be good friends, delectable cuisine and stimulating conversation, but with a focus on the plate in front of you and the issues that surround it. A sustainable dinner party presents an opportunity to discuss modern agriculture and enjoy some delicious seasonal food in the process.

Pretty cool idea!

Taste of Belgium

2010-01-14T08:26:00.003-05:00

EpiVentures has reviewed local artisan waffle producers Taste of Belgium, who have recently expanded to the North Market in Columbus.

Third Annual Buy Local Foods Seminar

2010-01-10T11:44:00.000-05:00

The Catholic Rural Life Conference and the OK River Valley Chapter of OEFFA (Ohio Ecological Food and Farm Ass'n) announces the Third Annual Buy Local Foods Seminar. There will be workshops and discussions of interest to consumers and producers. Topics: Raw Milk, Community Supported Agriculture, Marketing Local Produce, Food Buying Clubs and more.

Sunday January 31, 1:30 to 3:45pm. Admission is free. St. George Parish Hall, 509 East State St (State Route 125) Georgetown OH 45121. For more information, call Julie Kline (937)392-1543 or Pat Hornschemeier (937)378-4769 (day); (937)378-4560 evening.

Article on Heritage Breeds in the NYT

2010-01-10T11:34:00.003-05:00

Thanks to alert reader V for calling to our attention this New York Times article about preserving Heritage Breeds (such as the Tennessee Fainting Goat, pictured left) through cryopreservation.

Showing of Fresh at Civic Garden Center

2010-01-09T10:14:00.004-05:00

SW OEFFA (Ohio Ecological Food and Farming Association) presents the movie Fresh followed by a panel discussion with local growers at the Civic Garden Center in Avondale (2715 Reading Rd, 45206).

From the movie's website:

FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

Among several main characters, FRESH features urban farmer and activist, Will Allen, the recipient of MacArthur’s 2008 Genius Award; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan’s book, The Omnivore’s Dilemma; and supermarket owner, David Ball, challenging our Wal-Mart dominated economy.

Sunday, January 17th, 2:00 pm. Free to OEFFA members/$3 for non members. Local popcorn, cider, and microgreens will be served. Reservations are needed to arrange the space. RSVP by 1/15: Call Sally at Turner Farm 561-7400 or email her.

Nectar Dinner Club

2010-01-08T15:32:00.005-05:00

Nectar in Mt Lookout (1000 Delta Ave, 45208) has announced the next three in its fabulous Dinner Club series featuring local foods. The first series features local artisanal food producers Blue Oven Bakery, Chocolats Latour, and Fab Ferments.

Handcrafted Bread with Blue Oven Bakery
January 21st & 28th

Sara Schuck and Mark Frommeyer of Blue Oven Bakery produce memorable breads made with fresh, local, and organic ingredients baked in their custom built wood-fired oven. With close to twenty different intriguing flavors such as Cider Raisin Rye, Buckwheat Pear or the popular Bad Boy (a white sourdough with fennel, poppy, sesame and flax seeds) their bread sells out quickly at area farmers' markets. Nectar Chef Julie Francis will use Blue Oven's handcrafted breads not simply as accompaniments but as the basis for creating the entire menu.

Chocolate with Chocolats Latour
February 18th & 25th

Shalini Latour's love of chocolate was nurtured while living in Brussels as a teenager. She's been a pastry chef/chocolate artisan for over 15 years, formerly worked at the Bonbonerie, and is the author of The Icing on the Cake. Shalini now creates unique truffles, molded and hand dipped chocolates with classic and modern flavor combinations like Chai Spice, Lime Thyme, or Dark Chocolate Sage. Shalini uses fairtrade chocolate, local ingredients, and earth friendly packaging. The Nectar menu will be inspired by Shalini's creative use of sweet and savory in Chocolats Latour's artisan chocolates.

Kimchi with Fabulous Ferments
March 18th & 25th

Kimchee is a spicy Korean sauerkraut served at all Korean meals and is a delicious condiment for rich, full flavored foods. Fabulous Ferments, created by Jennifer De Marco and Jordan Aversman, make a number of traditional fermented foods such as sauerkraut, pickled vegetables, kimchee, beet kvass, and kombucha. They use local, pesticide free produce and make the products in small batches by hand, preserving the unique health properties of raw, lacto-fermanted foods. Kimchee is spicy, cooling, and effervescent. It is delicious alone or as a condiment and can also be used as an ingredient in a wide variety of foods like egg and meat dishes, stews, dumplings,and vegetarian dishes.

Price per person: $55 All dinners are on Thursdays at 7pm. Reservations required. To reserve your space, call Nectar at 929-0525.

Why Choose Heritage Breeds?

2009-12-14T06:46:00.001-05:00

There's a fantastic post by The Ethical Butcher on why choosing Heritage Breeds is crucial to developing sustainable meat production.

From the article:

Every farm that is raising and selling heritage meats is one more that IS NOT a disgusting feedlot. As I stated earlier, the needs of these breeds make factory farming a non-option. They basically demand a farmer to revert to old methods, seasonality and bio-diversity. All of this requires respect, attentiveness and a connection to the earth and its cycles from the farmer. By raising far fewer animals, the problem of pollution from the waste products are greatly reduced. A natural diet lessens pressure to produce the corn and soy used in commercial feed, and therefore also lessens the amount of fossil fuels needed to transport these foods. All that waste only results in diseased animals.* Because heritage breeds eat good food, are given space to live their lives the way nature intended, and allowed to form familial bonds and have farmers deeply committed to their health, I can only imagine these animals are much happier than their industrial counterparts. At this point, most heritage breeds are raised on very small farms and so often become local products by default. Supporting these local farms bolsters local economies. It's like killing 10 birds with one stone. On a purely visceral level, it is not even worth comparing the flavor and texture of heritage breed meat to that of industrial breeds.

Animal Rights Groups Enter The Backyard Chicken-Keeping Fray

2009-12-10T17:07:00.008-05:00

There is a new campaign by animal rights activists against backyard chicken-keeping.

These folks are well-intentioned, and their work is valuable. I was a vegetarian for twenty years primarily for ethical reasons and only went back to meat-eating when I discovered local, pasture-raised meat from animals that live as animals should. I have no ethical objection to the eating of meat, but I don’t want to eat an animal that has lived a life of misery ending only in a horrific death in a factory-farm slaughterhouse. But animal rights activists tend to believe meat-eating itself is unethical and therefore have an axe to grind when it comes to backyard chicken-keeping. They don't believe animals can ethically be used for food production, even when the animal isn't killed to produce the food. They advocate a vegan diet -- no eggs, no milk or cheese, no honey -- and their opinions and arguments are profoundly colored by this. However, some of their concerns are valid, and those considering keeping chickens should be aware of these concerns.

There are no laws controlling methods by which breeding hens and roosters are kept, which means some hatcheries could be keeping them in small, crowded cages with no access to pasture. Be sure to investigate where your chicks or fertile eggs for hatching come from; don't buy from any hatchery who mistreats breeding animals. Buy from a those who raise birds on pasture, just like you want to raise yours. Your best bet may be a small producer of heritage breeds, preferably someone local whom you can visit to see how the birds are treated.
Male chicks are not in demand for backyard flocks and may be mistreated because of their relative lack of value to a hatchery focussed on producing laying hens. Again, choose your hatchery carefully and don't buy from one that mistreats its male chicks.
Shipping day-old chicks is not ideal. I don't know what kind of stress chicks experience in shipping, but while most chicks survive, it's probably a safe bet that no baby animal should ideally spend its first few days in a shipping box. Again your best bet may be a small local producer of heritage breeds.
Roosters are often unwanted and sometimes illegal. If you can't have or don't want roosters, have a plan for any bird that turns out to be male. The producer who sold you your chicks may be willing to take the males to add to their flock of meat birds; ask ahead of time. Or you may be able to slaughter your unwanted males yourself or send them to be slaughtered. It go should go without saying that dumping them on a shelter or otherwise abandoning them is not an ethical option.
Hens may be abandoned after they are no longer productive. As an ethical backyard chicken-keeper, it's incumbent upon you to either treat your no-longer-productive hen as a valued pet, the same as you would an aging dog, or to either slaughter her yourself or send her to be slaughtered. Have a plan in mind before you get your chickens.

When push comes to shove, though, what's also true is that if you eat eggs, these problems are not ones that can be solved by not keeping your own chickens. Producers of eggs, even those you buy at the farmers' markets, are probably getting their laying hens from the same hatchery as the chicks down at Tractor Supply. So whether you get your eggs from Kroger, the farmers' market, or your own backyard, at some point some hatchery was likely involved. Unless you are willing to give up eggs altogether -- which is what the animal rights groups want you to do -- keeping your own chickens is always going to be the best way to ensure you know how your eggs are produced.

These animal rights groups are asking supporters to actively oppose backyard chicken-keeping by attending meetings of their local city council, writing letters to the editor and to their government representatives, and talking to friends and neighbors. If you are waging a chicken-keeping fight in your town, be aware of this potential source of opposition.

Nomerati On Mayberry, Redux

2009-12-09T12:03:00.001-05:00

Cincinnati Nomerati liked Mayberry (which sources locally) so much a couple of weeks ago that they went back for brunch and a second review.

OEFFA Conference Feb. 13 & 14, Granville OH

2009-12-07T13:56:00.003-05:00

The Ohio Ecological Food & Farm Association (OEFFA) will hold its 31st annual conference, Growing with Integrity, Eating with Intention, February 13-14, 2010 in Granville, Ohio at Granville Middle and High schools. The conference will feature keynote speakers Joel Salatin and Chef Ann Cooper; workshops; exhibitors; a kids’ conference; locally-sourced meals; a child care area; and Saturday evening entertainment.

Keynote speaker Joel Salatin is one of the best-known farmers of the sustainable food movement. Joel’s family farm in Swoope, VA serves more than 1,500 families, 10 retail outlets, and 30 restaurants with grass-fed beef, pastured poultry, eggs, pork, forage-based rabbits, and pastured turkey. In his Saturday evening talk, Everything I Want to Do Is Illegal, Joel will get to the heart of the local food movement challenge. From zoning to food safety to insurance, local food systems face regulatory hurdles designed and implemented to benefit industrial food models. Joel will call for guerrilla marketing and other solutions. Joel will also be speaking at an all-day pre-conference event, Ballet in the Pasture, on Friday, February 12, at which he will discuss how his farm’s choreographed plant-animal symbiosis heals the landscape, the community, and the eater.

Author and educator Chef Ann Cooper is an advocate for better food for all children. Chef Ann’s mission is to transform the National School Lunch Program through lunch menus emphasizing regional, organic, fresh foods, and nutritional education. In her Sunday evening keynote address, Chef Ann will detail the importance of changing the way our children eat and why parents, schools, farmers, food service providers, and governments must work together.

In addition, the conference will feature more than 60 hands-on, educational workshops with topics including: cheese-making, becoming a successful farmers’ market vendor, off-grid energy production, goat husbandry, organic certification, weed control, successful farmers’ market management, social networking, green building, organic dairying, urban gardening, fruit production, organic grain production, pastured poultry, sustainable agriculture policy and grassroots organizing, soil testing, rain water harvesting, pruning, pork production, community kitchens, on-farm record-keeping, tree grafting, healthy lunch programs, green cleaning products, drip irrigation, worm composting, farming with horses, beekeeping, renewable energy, and cover crops.

The conference will also feature a kid’s conference offering a variety of workshops for children ages 6-12; a playroom for children under 6, a book signing by Joel Salatin, an exhibit hall offering an array of information, products, services and resources that relate to sustainable agriculture; and a Saturday evening film screening featuring King Corn’s Curt Ellis.

The Ohio Ecological Food & Farm Association (OEFFA) is a non-profit organization founded in 1979 by farmers, gardeners, and conscientious eaters who committed to work together to create and promote a sustainable and healthful food and farming system.

To register or for more information about the conference, including maps, directions, workshops, speakers, and a schedule, visit the website or email Renee.

CityBeat Podcast Featuring North Bend Beekeeper Richard Stewart

2009-12-05T08:39:00.001-05:00

CityBeat's Stephen Carter-Novotni interviews Richard Stewart of Carriage House Farm in North Bend about his bees in a forty-minute podcast. Richard talks about the bees and his no-chemical approach during the first twenty-five minutes, and then photojournalist Andrea McLaughlin discusses her experiences learning about bees and beekeepers. Great listening!

Boulder Belt 2010 CSA Program

2009-12-05T00:01:00.002-05:00

Boulder Belt Eco-Farm in Eaton is now accepting applications for their 2010 Community-Supported Agriculture (CSA) program. That's the share they provided the last week of May this year. Look at all those asparagus! For complete details, visit the website.

Woodstone Creek Spirits Now Available Online

2009-12-04T00:01:00.010-05:00

Woodstone Creek's bourbon and vodka are now available for online purchases through Binny's. If you'd like to try them, the bourbon is served at Hugo, Nicholson's, and Chalk, and the vodka at Below Zero and Chalk.

Mayberry Reviewed At Food Hussy

2009-12-03T19:19:00.001-05:00

Every food blogger in town is checking out Mayberry (which sources locally); now it's Food Hussy's turn.

Montgomery Re-legalizes Chicken-Keeping

2009-12-03T13:33:00.005-05:00

Montgomery's City Council last night voted unanimously (7-0) to re-legalize the keeping of chickens in the city, after criminalizing it in July. Residents had objected to criminalizing an activity that was currently legal and had been causing no problems and provided City Council with extensive research showing that chicken-keeping was not a problem in suburban backyards, and City Council listened. Re-legalizing the practice required a public hearing and three readings of the amended ordinance.

Chickens currently being kept illegally in Montgomery will once again be legal starting January 1st, under the following conditions:

No more than six chickens may be kept
No roosters will be allowed
Coops and enclosures must not be visible from the street, must be screened from neighboring properties by fencing or landscaping, and must adhere to setbacks and property maintenance codes.

Congratulations, Montgomery-ites! Raising a little of our own food -- whether by planting a garden for vegetables or keeping chickens for eggs -- is a way to develop a more sustainable suburban lifestyle. And for freshness, quality, and knowing where your food comes from, you can't beat an egg laid a few hours ago by one of your own hens.

An announcement ("Hens Find A Home In Montgomery") and link to the new ordinance are available on the city's website.

Blue Oven Bread At Park+Vine Sunday Dec 6th

2009-12-03T12:48:00.005-05:00

Local farmers Mark and Sara Frommeyer of Willamsburg's Blue Oven Bakery will be selling their wood-fired specialty holiday breads at Park+Vine from 1 p.m. until it's gone Sunday, Dec. 6. For more information contact Park+Vine at 513-721-7275.

No Impact Man Screenings

2009-12-03T06:27:00.002-05:00

Two screenings of No Impact Man are scheduled next week on UC's campus. The movie follows the one-year experiment by Colin Beavan (dragging his wife and toddler along for the ride) to try to live without impacting the environment -- eating locally and vegetarian, living without electricity, buying nothing but food, walking or bicycling everywhere, producing no garbage -- in Manhattan.

University of Cincinnati
Monday, December 7
7:00pm
Swift Hall 500

Wednesday, December 9
7:00pm
MainStreet Cinema

Free; donations accepted to offset cost of screening. For information, contact Jeff Cobb at 937.287.7208 or by email.

Fresh Beef And Soup Hens At Green Acres

2009-12-02T11:38:00.001-05:00

GreenAcres (8255 Spooky Hollow Rd in Indian Hill) will have fresh soup hens available December 11th ($2.50/lb) and fresh beef available the week of December 14th. To place an order or for more information, call Peggy at 513.891.4227 or email her.

Review Of Lavomatic At Chickpeas, Please

2009-12-01T11:07:00.000-05:00

Chickpeas, Please has done a review of Lavomatic, which sources locally.

Segoe Symposium On Smart Growth

2009-12-01T08:00:00.006-05:00

The Segoe Symposium on Smart Growth at the University of Cincinnati on December 10th will feature a panel discussing the formation of the Greater Cincinnati Regional Food Policy Council, followed by Kami Pothukuchi, PhD, speaking about SEED Wayne (Sustainable Food Systems Education and Engagement in Detroit and Wayne State University), a campus-community partnership dedicated to building more sustainable food systems. She'll discuss her research on the links between food and community & economic development, including urban agriculture, community food assessments, local policy and planning.

Panel at 5:30, speaker at 6:30, local foods reception hosted by Slow Food Cincinnati at 7:30 featuring small bites and local wines. Niehoff Urban Studio at 2728 Vine St. in the Short Vine area of Corryville. Free, but email for reservations.

2010 Native Bee Calendar

2009-12-01T07:45:00.003-05:00

The Great Sunflower Project is offering the 2010 North American Native Bee Calendar as a fundraiser. The calendar has twelve of the most common bee genera and descriptions to help you learn to identify your garden's bees. Photographs are by Rollin Coville. All proceeds go to supporting the Sunflower Project.

$14.00 (including shipping). Order here.

Review of Green Dog Cafe at Wine Me, Dine Me

2009-11-30T13:02:00.000-05:00

Wine Me, Dine Me has posted a review of Green Dog Cafe, which sources locally.

King Arthur Flour Bakers' Banter

2009-11-30T12:42:00.002-05:00

King Arthur Flour has a fantastic scratch-baking blog, a boon to anyone trying to eat more locally -- which pretty much requires the willingness and ability to cook from scratch. Their recipes are extensively tested, and as a (former) non-baker, I can attest to their excellence. Each online recipe page also includes a link to a chat window where you can ask questions in real-time from their experts. Well worth a visit.

Review of Mayberry at Cincinnati Nomerati

2009-11-28T13:43:00.002-05:00

Cincinnati Nomerati has reviewed Mayberry, which sources locally.

Polly Campbell Reviews Local 127

2009-11-28T11:53:00.002-05:00

Polly Campbell has reviewed Local 127, which sources locally.

Locally Raised Pheasants Available

2009-11-27T09:08:00.006-05:00

Jaybird Farms of Mt. Orab is taking orders for fresh or frozen (depending on the date of delivery) ringneck pheasants in time for Christmas. Hatched on the farm and pasture raised in a flight pen with antibiotic/hormone-free feed. $8.50 per pound, birds are 2.5 - 3 pounds processed, deliveries available to Milford, Anderson, Loveland, and Montgomery. To order or for more information, call Vivian at 937-442-4800 or email her.

Review of Mayberry at Cincinnati Bites

2009-11-25T00:01:00.002-05:00

Cincinnati Bites has posted a review of Mayberry, which sources locally.

Mayberry Sourcing Locally

2009-11-24T07:05:00.008-05:00

Chef Joshua Campbell's Mayberry (915 Vine St, downtown) will open for dinner starting Dec 4th featuring a menu that Campbell says will change weekly depending on what is fresh and in season.

“We don’t want to nail ourselves down to a set menu because it’s important for me to prepare and serve the best dishes possible. I want to be able to go to markets and buy the best ingredients to serve to our guests."

For the first weekend, dinner offerings will include crispy pork belly with Frank’s RedHot butter and cheddar grits and short ribs with creamed corn and smoked bacon. Selected lunch menu items will be available at dinner on a rotating basis. Until Mayberry obtains their liquor license, guests will be able to bring their own alcoholic beverages for weekend dinners.

Mayberry is actively looking for local ingredient sources, so if you've got something you'd like to provide Chef Campbell, call him at 381-5999.

Weekly dinner menus will be posted on the World Food Bar Restaurant Group’s Facebook page and on Twitter, and will also be available by phone at 513-381-5999.

For other local blogger's reviews of Mayberry, check Urban Spoon.

OpenFarm100

2009-11-24T06:51:00.000-05:00

There's an experiment in autoblogging here at OpenFarm100, which simply receives Google Alerts for the word "locavore" and automatically creates a new post for each alert. I'm not sure what to make of it, but it's an easy way to find what's being said about the locavore movement in the blogosphere.

Ohio/Michigan Wine Clash: Kinkead Ridge

2009-11-23T08:00:00.004-05:00

The Ohio/Michigan Wine Clash is the brainchild of Andrew Hall as an adjunct to the Ohio/Michigan football rivalry and to encourage people to buy local rather than support the transportation of Nouveau Beaujolais across the big pond.

Kinkead Ridge 2007 Cabernet Franc rated top Ohio wine in the 2nd annual Wine Clash. It was the only Ohio wine in the top five, and the least expensive wine in the group at $17.95, besting the other retail prices of $60.00, $45.00, $40.00 and $35.00. Details of the 2nd Annual Wine Clash are here.

Kinkead Ridge 2008 Riesling was in the top 11, and was the least expensive wine on the list at $11.95.

Here's what Joel Goldberg, one of the Michigan judges, said about Kinkead Ridge's Cabernet Franc:

"The only repeat-winner winery in either state from last year’s Clash, Kinkead Ridge makes its home southeast of Cincinnati, near the Ohio River.

They scored this time with the lone under-$30 wine among the top five. It provides the yang to 2 Lads’ yin; instead of a hulking bottle to lay down for years, you’ll be hard-pressed to keep your hands off this, with a berry nose that jumps from the glass and silky, fruit-driven palate that seduces your taste buds with a serious “yum” factor.

Co-owner and winemaker Ron Barrett – who formerly owned a vineyard in Oregon – explains his pricing as “part of our philosophy. Our whole objective is to show we can be competitive in the marketplace. If we priced higher, we’d still sell out – but at the same time we’d turn off some people to our wine.”

Think Before Giving the Gift of CSA

2009-11-23T05:15:00.006-05:00

This post is a gentle warning to well meaning relatives and friends of locavores.

Do not buy a CSA share/membership for your locavore as a holiday or birthday gift unless you are really sure that this will be a welcome thing. I have had a few of experiences as a CSA grower where this has happened. Once it turned out well because the buyer was (and is) one of the pillars of the international locavore community and was positive the recipients got the whole CSA idea. And these people had been members of a CSA in Iowa where they lived before moving to Ohio.

The other two gifts did not turn out well. In both cases the giftees had never been a CSA member before and simply did not get the whole concept. Fortunately for Boulder belt Eco-Farm we sell monthly memberships and in both cases where the experience was less than good the gift was for a one month membership. One giftee did not want to drive to the farm so asked if she could do all 4 weeks at once. I told her no but I could do 2 weeks at a time. She was amazed at the amount of food she got the one time she picked up and almost understood why I would not make a 4 week share for her (almost). She flaked out on the second pick-up which was not good for her but a nice donation to our farm. the other giftee I believe picked up one time (and this was at a time we had delivery points) and we did not see that person ever again.

I feel that buying a CSA membership for someone is a bit like buying a puppy for another person. it seems like a great idea at the time but in the case of a puppy, if the person is not a competent dog person the end result could be disastrous (think "Marley and Me").

Okay, I do not believe that there is any way being a member of a CSA farm could ever be disastrous. For one the food is inanimate and will not try to destroy your home or year. But joining a CSA means the member must have cooking skills and know how to deal with raw whole foods, many of which will not be familiar. the member better be into the local foods movement as well and already sourcing a good % of their food needs locally via farmers markets, farm stands, etc.. And by this I mean the person is a very regular (weekly) attendee of at least one farmers market. Casual locavores should not be given such gifts as a CSA share.

What I believe happens to the giftee (remember I am a farmer and have never been a CSA member so I am going on what I have observed over the past 13 or so years I have run CSA farms) is they get overwhelmed with the food, especially if they are not a good cook. And the feeling of being overwhelmed gets worse as the season goes on. They are struggling to use the food and find they cannot use up all the food in a share in a week. So now they start throwing out food and that leads to food guilt. Members also tend to get burned out after months and months of CSA shares (even the long term member can feel this way).

So what one ends up with is a person who feels really guilty they are not using the fresh whole food well and they may quietly drop out (this is fairly common with CSA's everywhere and not just with members who joined because they received a gift membership). This is not good for the member who may have in the future become a great CSA member but needed more time to become comfortable with their locavoreness and now may never ever join a CSA again because they had a bad experience. The giftee may avoid the with the gifter over this whole thing because they do not want to talk about the gift because it is a disappointment for them. And the giftee is likely not to communicate with the farmer well over the issues they are having which always leads to hard feelings and a less than good experience (and with communication most things can be remedied).

So think long and hard before signing a dear friend or relation up for a CSA share at one of the many wonderful local CSA farms in the area and by no means make this surprise gift. If you feel you really have to do this talk about it with the giftee.

If your intended giftee is a member of a CSA already than to buy them a share in the CSA that they have been a member of for years is a horse of a different color. That would be a welcome gift.

So do not give a CSA membership this Holiday season unless the recipient already is a CSA member and intends on doing so in 2010 than go right ahead and buy a membership for that person.

Now if you are still set on giving a locavore a locavore gift it is much much safer to find out which farmers market(s) they attend regularly and buy them some gift certificates for that market. A gift like that will be welcomed and not turn into a food guilt fest.

Lucy Goodman
Boulder Belt Eco-Farm, Eaton OH

Urban Foraging Experiment

2009-11-21T09:22:00.003-05:00

Urban Forager Rebecca Lerner is experimenting with an all-foraged diet. She'll be eating stored food she foraged over the summer and fall plus food she gathers fresh this week from parks, wilderness areas, and yards in Portland, OR. Her experiment began yesterday and will end with a Thanksgiving Feast.

Lerner's menu will include acorns, crab apples, and black walnuts harvested from city trees; mushrooms; stinging nettles; hawthorn berries; yellow dock seeds; cleavers, thistle, sumac, dandelion and other weeds; fat she rendered and stored from a roadkill deer; and more.

Thanksgiving Turkeys: update

2009-11-20T07:01:00.001-05:00

Mohr Animal Acres still has pasture-raised turkeys available from 6 - 24 pounds. They'll be making deliveries in Hyde Park and Wyoming this Sunday 11/22. For more information, email them or call 937-484-5950.

Morning Sun Farm also has fresh, pasture-raised turkeys available. Call them at 937-787-4885.

Local 127 Opens For Lunch

2009-11-20T00:01:00.002-05:00

Polly Campbell says Local 127, which sources ingredients locally, plans to open for lunch starting December 1. It will be Tuesday-Friday from 11:30 a.m.-1:30 p.m. Chef Steve Geddes is working on the menu, which will not only have sandwiches, soups, etc., but possibly a three-course businessperson’s lunch.