Ohio-based beef brand puts chefs’ imaginations to the test
Marilou Suszko - Aug. 26, 2014
Marilou Suszko - Aug. 26, 2014 Ohio State University Extension - June 19, 2014
Chow Line: Find What Terms on Meat Labels Mean
I’m seeing more local meat at the farmers market. Do words like “no hormones,” “grass-fed” and “organic” all mean pretty much the same thing?
Callie Wells - April 29, 2014
Cooking Up Collaboration
How sitting down to a meal can support the local community.
Ohio State University Extension - April 17, 2014
Most of Ohio’s 2014 Wine Grape Crop Lost
Ohio State University study finds most of the 2014 wine grape crop was lost due to the Polar Vortex.
Marilou Suszko - Feb. 25, 2014
Mr. Frye’s Rhubarb
How one Ohio farm is preserving culinary history
Seth Teter - Feb. 25, 2014
Meating of the Minds
Not for the squeamish, Ohio State class helps farmers produce perfect lamb
American Farm Bureau Federation - Nov. 14, 2013
Cost of Classic Thanksgiving Dinner Down for 2013
The cost of this year’s meal, including turkey and all the trimmings, comes in at less than $5 per person per serving.
Center For Innovative Food Technology (CIFT) - July 25, 2013
Food Product Development Contest Winners Announced
Northwest Ohio is rich with signature products developed locally, and some even
enjoy being recognized regionally and nationally.
Seth Teter - June 17, 2013
Bacon Beckons
Marketing strategies that were once conceived in smoke-filled rooms on Madison Avenue also can be cured in a smoke-filled room at the meat locker.
Callie Wells - April 30, 2013
Dash of Passion
We asked four Ohio Farm Bureau members to share the joy they find in the work they do, the animals they raise and the meals they prepare.