In This Issue: #33

By Colleen Leonardi / Photography By Rachel Joy Barehl | Last Updated June 13, 2018
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Editor's Note and all of the departments and features in our Summer, 2018 issue.

Recently, I had one of those meals to remember. I was with family and friends under the moonlight in the place where I grew up. As we ate paella, the conversation led to why we all don’t eat more home-cooked food. We all had different ideas as to the reasons, and it led to an argument over our meringues with orange custard and raspberries. By the end of the evening, we agreed to disagree and hugged each other and took care in making sure we all made it home safely through the starry night.

Summer is for moments like this. And this is where, I think, the “good food movement” is headed: a humanizing shift where stories prevail over policy and people lead from their heart and their hands. More conversations, like the heated one we had about food justice, are happening around the kitchen table. And after years of printing quotes, statistics, experts’ opinions and predictions about how to build a local food system, I surrender.

I’m not willing to pretend I alone know what the future holds. I do know it’s personal, now, and we’re the ones who are becoming, like it or not, the “change we wish to see.”

For this, our “Sustenance” issue, we brought together people who speak on issues that matter deeply to them because this can sustain us. People like Bryn Bird, who speaks to migrant labor and farmworker rights because she knows from experience the critical significance of the issue. And Gale Martin, who invites us into the world of native plants because she grew up on a farm in Ohio and knows the value of the prairies to the ecology of the state. Chefs like Alice Waters, in her letter to a young farmer about why a career in farming is so vital, and local chef Marcus Meacham about how one’s kitchen can be the place to create. We bring you people with stories to tell so as you sit down at your kitchen table you can have a conversation and make the best choices for you and your family.

This season cook with the foods that sustain us from the hands and hearts of farmers and farmworkers who know the value of exertion, patience and gratitude.

Let melon juice run down your arm at the market, the smell of lavender change your day, fresh lettuces grace your plate and come to know the ecology of home by walking home from dinner with a friend under the stars. Be grateful.

Summer is for this. And this is what I know will shape the future of food: people, sense of place, heart. Here’s to a summer that sustains, one bite and hug at a time.

Eat Well, Love Well, Live Well,
Colleen Leonardi

Edible Columbus is brought to you by Franklin County Farm Bureau and its Board of Trustees:
President: Jeff Schilling
Vice President: Neall Weber
Treasurer: Leland Tinklepaugh
Secretary: Roger Genter
Board Members: Dwight Beougher, David Black, Veronica Boysel, Chuck Hines, Denise Johnson, David Lewis, Jack Orum, Cassie Williams, Nathan Zwayer


Share your edible endeavors with us on Instagram via #ediblecolumbus!

What’s in Season in Summer

Find out what's in season during peak harvest and late harvest in the Columbus region with our handy guide.


In Partnership with Williams Sonoma.

Kitchens We Love: A Chef’s Palette

Columbus chef Marcus Meacham likes to think of his home kitchen as his “lab."

The Mindful Kitchen

New season, new thoughts around food.

Finding the Finer Balance

The artful consumption of what’s good for both the heart and soul.

Letters to a Young Farmer: On Food, Farming, and Our Future

Letters to a Young Farmer: On Food, Farming, and Our Future
The 36 pieces collected here are a loud call of good will for the half-million beginning farmers in the United States.

A Nourishing Practice: Marina Zahran

Relationships between a life in yoga and food.

Natives in Harmony

Local nursery creates market for Ohio genotype plants for home gardens and pollinators.

Catch of the Day

Fishing for yellow perch on Lake Erie this summer.

Raising Up the Rust Belt

An Ohio town rooted in farms, wildlife and culture offers adventure.

A Sweet Business

Jose Torres’ Diamonds brings Mexican paletas to Columbus.

Local Hero: Jodi Kushins, Urban Farmer

Local Hero profile of Jodi Kushins of Over the Fence Urban Farm.

Market Days

How Canal Market District is reinvigorating Licking County’s local food economy.

Another Kind of Service

Veterans find solid ground to farm and raise families in Ohio.

Roll Out the Bourbon Barrel

One of Ohio’s most distinctive cooperages and the man in charge.

The Hands That Feed Us

Why farmworker rights matter and how every consumer can take action.

Summer Salad with Jicama

Adapted from Food & Wine.

Corn, Green Bean and Tomato Salad

Adapted from NY Times Recipes.

Salsa Verde Chicken Enchiladas

Adapted from NY Times Food.

Eat Drink Local Guide

Our seasonal guide to great local places to eat and drink.
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