No 58 • Look
There’s something about a milestone birthday or anniversary that puts one in an introspective and retrospective mood. And these milestones always seem to sneak up, don’t they? So, here we are, facing down the 15th anniversary of Edible Ohio Valley, which will roll around officially with our Summer issue.
Of late, our very small and very mighty team has spent some time looking both backward and forward. As we plan content for the Summer issue, we’ve been poring through the archive of back issues. What a trip! We’ve published around 350 recipes, give or take. Offered instruction and advice about home gardening, baking sourdough bread, making cheese, stocking a pantry, eating for health. Helped readers understand the economics of market-scale farming and animal production, the value of local butchers and food retailers in a mass-consumption world, the challenges wrought by the pandemic, the disparities in access to healthy food in our communities.
Scanning through these pages, the photos of people—at work, or at rest in one of Michael Wilson’s lovely portraits—really catch my eye. We’ve introduced readers to so many people: farmers and ranchers, chefs and bakers and cottage producers, innovators and cultivators. Local food people are good people. And the heart of our work here at Edible is nurturing connections among the makers and growers and culinary artisans and consumers who make up our local food community.
We’re also looking forward and planning ways we can gather together. Longtime readers may recall the quarterly Shindig events we held from 2014 to 2017; they were such fun ways to meet our fellow locavores over drinks and nibbles and we’re looking to bring back the Shindig every month, so stay tuned! And we’re brainstorming ideas for a 15th anniversary celebration to be held at Turner Farm this year. Please stay connected by signing up for our email newsletter so you’ll know about event dates, locations, and details. Community seems so important now, and we’d love to see you!
We couldn’t have done—can’t continue doing—any of this without two essential groups. Our advertising supporters and our readers make Edible Ohio Valley happen. We’re so grateful to you.
Here’s to milestones,
Bryn Mooth, Editor
Spring 2025
Spring has arrived! Find the latest issue at supporters in Greater Cincinnati and Dayton before they’re gone, buy a copy, or subscribe so you don’t miss another issue.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.
