Amy Beth Graves - March 1, 2017
Looking out at the Panama Canal, Tiffany Ricketts was in awe of the sight before her. Mega-sized cargo ships carrying thousands of shipping containers were passing through the canal at the rate of about 40 per day. Equally mesmerizing was…
Amy Beth Graves - April 18, 2016
More than 80 percent of the world’s land that is suitable to grow those crops is already being used. That’s where vertical farming comes into play.
Jack Fisher - April 7, 2016
In his Our Ohio Magazine editorial, Ohio Farm Bureau Executive Vice President Jack Fisher discusses food safety.
This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.
Kelli Milligan Stammen - March 30, 2016
Crops come to the city with the impact and community engagement that Mid-Ohio Foodbank was hoping for when it leased five acres of empty urban property three years ago and repurposed it for agricultural use. It’s the same community spirit being cultivated on the west side of Columbus, on the “Hilltop” at another 5-acre property, the Wheatland Urban Farm, which had its dedication ceremony in August. Its first growing season is planned for this spring.
Combine the corn, tomatoes, squash and zucchini. Add the balsamic vinegar, olive oil, salt and pepper and toss lightly. Add the avocadoes, basil leaves and chives and toss again. Season with salt and pepper, to taste. Divide the microgreens among…
Amanda Kolitsos - March 25, 2016
When the snow starts to melt and the ground thaws, many are itching to get outdoors and start planting their garden for the summer season. But planting different seeds at the same time may not be the best option for…
Kelli Milligan Stammen - March 21, 2016
In the 12 years Chuck Moore has been with the Food Pantry Network serving Licking County he’s heard a few stories. Some stick with him. One of those is the story of a Kirkersville woman who frequents one of the…
Amy Beth Graves - March 11, 2016
Deep in his family’s woods in Newcomerstown, Keith Schmuki ventures several feet down into a hollow, returning with a small branch in his hand. “Witch hazel,” he says of the bush that has been used over the centuries to reduce…
The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.
