Insights

Across Appalachian Ohio, an old grain is finding new relevance. Sorghum, a hardy cereal traditionally ground or pressed for syrup, once moved through small…

In Cincinnati, sourdough is becoming a way to taste the Ohio Valley’s fields as much as a loaf of bread. A bakery working with regional grains has to consider…

Across the Ohio Valley, wine and cheese are shaped by the same landscape. Vineyards follow river corridors, rolling hills and sheltered slopes, while dairy…

Wild ramps are among the Ohio Valley’s most eagerly awaited spring ingredients. These slender plants, also called wild leeks, have a bright onion flavour, a…

Sauerkraut is a simple preparation with a surprisingly rich sense of place. At its best, it captures the crispness of freshly harvested cabbage, the mineral…

Cincinnati’s food co-ops are best understood as neighbourhood institutions rather than ordinary grocery shops. They bring together shoppers, growers, bakers,…

The Ohio Valley’s wine identity is written by its weather. Around Cincinnati, the Ohio River, rolling hills and fertile lowlands create growing conditions that…

An Ohio Valley cheese board pulls together the rolling dairy country of southwestern Ohio, southeastern Indiana, and northern Kentucky into a single, shareable…

Cincinnati chili is one of those American regional dishes that puzzle outsiders at first bite. The sauce is thin, the beef is ground almost to dust, and the…

Grass-fed beef is more than a production claim; it is a choice about feed, animal management and the surrounding landscape. In the Cincinnati region, that…