Ohio-based beef brand puts chefs’ imaginations to the test
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?
How sitting down to a meal can support the local community.
Ohio State University study finds most of the 2014 wine grape crop was lost due to the Polar Vortex.
How one Ohio farm is preserving culinary history
Not for the squeamish, Ohio State class helps farmers produce perfect lamb
The cost of this year’s meal, including turkey and all the trimmings, comes in at less than $5 per person per serving.
Northwest Ohio is rich with signature products developed locally, and some even
enjoy being recognized regionally and nationally.
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.
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.