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Over 60 recipes to help beat the heat. A handy digital cooked book curated from over ten years of Edible Ohio Valley. Keep them on your computer, tablet or print all or some of them—either way make them your own. Recipe contributors Rita Heikenfeld, Joanne Drilling, Joy Kramer-Arndts, Julie Kramer, Jennifer Kramer-Wine, Bryn Mooth, Irene Kramer, Ethan Snider, Liz Valenti.

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Over 50 recipes for crisp greens and a cool breeze. A handy digital cooked book curated from over ten years of Edible Ohio Valley. Keep them on your computer, tablet or print all or some of them—either way make them your own. Recipe contributors Rita Heikenfeld, Joanne Drilling, Joy Kramer-Arndts, Julie Kramer, Jennifer Kramer-Wine, Bryn Mooth, Irene Kramer, Renee Schuler, Ethan Snider, Liz Valenti.

Print and Digital Subscribers get access for FREE. Subscribers check your email for your discount code.

Over 45 Recipes for the holidays, new years & warmth

Need more Edible magazines to share at your wedding, fundraiser, or with your customers? Buy a box of 50 copies and we’ll ship it directly to you (quantities are limited). Shipping will be calculated at checkout.

In this issue Rose Hill Farm; The Mercantile Library after renovations; 6888 Kitchen Incubator space in the Dayton Arcade; Annette explores the history of baking powder in the Midwest; Groundwork Ohio River Valley employs local teens; Craft brewing with pawpaws; Polly’s guide to winter farmers markets, and Chef Stephanie shares five global dumpling recipes to keep your winter hands busy. Bryn talks with Patricia Van Skaik of the Lloyd Library and we share our annual guide to artisan beverages in Greater Cincinnati and Dayton.

Contributors Polly Campbell, Katrina Eresman, Kelsey Graham, Madeleine Hordinski, Jessie Kuhn, David Nilsen, Sybilka Storie, Kara Gebhart Uhl, Stephanie Michalak White, Annette Januzzi Wick, Michael Wilson

Recipes inside Chinese Bao Buns (Baozi), sweet Indian fritters (Gujiya), Ukrainian dumplings (varenyky), Japanese dumplings (oyaki), Turkish lentil bites (manti)

In this issue: Small batch vegan cheese in Madisonville, Full Circle Beer and Kombucha Garden in Dayton, and community composting in the Queen City. Local spelt resource and recipes; The region’s first mobile processing unit is up and running; Tips and resources for growing your own marijuana; Polly’s locavore Thanksgiving shopping list; Local farms vs. big solar; Chef Stephaine’s recipes for a more flavorful thanksgiving; and Bryn talks to Ken Lewis about bringing the bourbon trail to Northern Kentucky. Seasonal Guide: Local Gifts

Contributors: Rebeca Arbona, Polly Campbell, Katrina Eresman, Tom Ewing, Kelsey Graham, Madeleine Hordinski, Allison McAdams, David Nilsen, Cedric Rose, Stephanie Michalak White, Annette Januzzi Wick, Michael Wilson

Recipes inside: seared grits cakes, shaved fennel & celery salad, orange glazed mushrooms, whipped sweet potatoes, chili oil, maple roasted pears, candied pecans, whipped coconut cream, and spelt mushroom risotto.

In this issue Natural landscaping with B the Keeper, Mile Creek Farm’s Dayton CSA, El Camino’s boutique bakery in North College Hill, Bee Haven Honey in OTR for all your bee needs. Pickle recipes for beyond cucumbers, Aiken High School uses farming skills to teach English, math, and science. Crystal Wilkinson’s new book—part recipe collection, part memoir; Cincinnati Park revitalization gets boost from volunteers; Homemade (vegan) tamales and fruit pops from Chef Stephanie; and an interview with Candice Matthews Bracken.

Contributors Polly Campbell, Kelsey Graham, Nora Hickey, Madeleine Hordinski, Allison McAdams, Cedric Rose, Sybilka Storie, Kara Gebhart Uhl, Stephanie Michalak White, Annette Januzzi Wick, Michael Wilson

Recipes inside Pickled strawberries, picked carrots, pickled cherry tomatoes, tamales, mole coloradito, mole verde, mushroom filling for tamales, sesame seed crema, pickled red onions, strawberry paletas, peach-ginger paletas.

In this issue: Global fast food at MAZU in Yellow Springs; Natorp’s in Mason, Goats and Cloves Farm in Burlington, KY; Baker Hunt feeds Covington. Mustard a foundational condiment, Navigating food choices today, Cincinnati’s Botanical Gardens, and Dr Florence Rothenberg reclaims a church in Northside to bring fresh food to Veterans.

Contributors: Polly Campbell, Rita Heikenfeld, Nora Hickey, Madeleine Hordinski, Hannah Purnell, Cedric Rose, Kara Gebhart Uhl, Stephanie Michalak White, Annette Januzzi Wick, Michael Wilson

Recipes inside: 3-2-1-1 vinaigrette, roman mustard, big bob gibson’s carolina bbq sauce, sweet potato salad, tofu bánh mì sandwiches, pickled carrots, daikon & jalapeños; aquafaba sriracha mayo, lentil pâté, pumpkin seed tofu, demi-baguettes.

In This Issue: Little Fish Brewery in Dayton, Rural Action, Heirloom Corn for New Riff, Agave Farming, Rural Childcare for Small Farmers, The Weavers Guild in Cincinnati, Franciscan Community Gardens, Making Memories recipes, and an interview with Candace McGraw of the CVG airport on food and travel.

Contributors: Polly Campbell, Anne Marshall-Chalmers, Kelsey Graham, Megan Jelinger, David Nilsen, Amber Ostaszewski, Craig Reynolds, Cedric Rose, Lisa Timman, Kara Gebhart Uhl, Stephanie Michalak White, Michael Wilson, Annie Woods

In this issue: Conserva Tapas Bar in Ludlow, KY, 9N Organic Farm, Boltz to Nutz Adaptive Farm in Loveland. Cooking with Concord grapes, Polly Campbell’s argument for cooking and eating at home, Lost Art Press and Woodworking Artisans in Covington, KY. Conserving Land at the Edge of Appalachia Preserve, A Pivot to Fall recipes by Stephanie Michalak White, and Q&A with Dr. Mladen Golubic, University of Cincinnati physician and integrative health expert.

Contributors: Polly Campbell, Kelsey Graham, Allison McAdams, Stephanie Michalak-White, Cedric Rose, Sybilka Storie, Kara Gebhart Uhl, Annette Januzzi Wick, Michael Wilson

In this Issue: Dojo Gelato, Swallow Hill Jersey Dairy, Rich Life Farm, Mid City Restaurant, Growing and Eating Shishito’s with Rita Heikenfeld, Nearby Agritourism Stays by Kara Gebhart Uhl, A Civics Lesson by Polly Campbell on the Farm Bill 2023, Forest Schools by Cedric Rose, Fresh and Flavorful summer recipes by Stephaine Michalak-White, and an interview with Jasmine Robinson the Cincinnati Health Department’s Food Equity Coordinator by Bryn Mooth and Michael Wilson.

Contributors: Erin Prus Carbon, Polly Campbell, Kelsey Graham, Rita Heikenfeld, Madeleine Hordinski, Jim Korpi, Jessie Kuhn, Allison McAdams, Cedric Rose, Kara Gebhart Uhl, Michael Wilson, Kyle Wolff

Access: Tony’s and Pete’s, Urban Stead, Wyoming Meat Market, Carver Farm; DIY salad dressings; Gardening with kids (seed bomb recipe), Permaculture expert Doug Crouch at Treasure Lake; Obstacles to Farmland access with Grass Powered Farm, Maish Meadows Farm, and Kyle Jeffers; Recipes: Adding fiber to your diet; and Blake Robison of Playhouse in the Park

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Worth • Summer 2019

Simple • Spring 2019