Eating Our Way Through 30 Mile Meal Restaurant Week – Day 3

Our mission today at the Athens County Convention & Visitors Bureau: Go forth and eat a 30 Mile Meal Lunch.

O'Betty's chef Ryan Stolz and owner Bob Satmary

Jenna Dill headed for O’Betty’s Red Hot! on West State Street here in Athens. Given the narrow facade of the building, you’d never guess just how much is inside. Like, um, a museum. According to their website, “O’Betty’s may not have the only Hotdog Museum in the World but we certainly have one of the LARGEST, VARIED, and MOST ENTERTAINING – and still growing! You will be amazed by the countless objects devoted to America’s favorite food – the wiener!” We agree!

The King Kong

Back to Jenna’s quest for lunch. Her choice?  The King Kong, featuring a chicken bratwurst from King Family Farm, basil pesto and tomatoes from Green Edge Gardens, Chase Cheddar from Integrations Acres, roasted garlic from Starline Organics, and a whole wheat bun from Fluff Bakery! Jenna says, “It was very tasty!” and notes that Chef Ryan has other 30 Mile Meal dogs barking in the kitchen. One features our state’s native fruit, the pawpaw, and another, locally made sauerkraut. You can learn more about their menu for 30 Mile Meal Week here.  Tasty Dogs + Museum = Cultural Bliss.

Lunch Time

Emily Maluski also headed Uptown for lunch, choosing Fluff Bakery on Court Street. This very sweet eatery is owned by Jessica and Jason Kopelwitz. Both received their Ohio U degrees in 1999 – Jess in business administration and Jason, in chemistry. They moved to Columbus where Jess went to cooking school and, ultimately, became general manager of Lucky’s Cafe. But family ties drew them back to Athens.  They moved in with Jess’s sister, Angie, and her husband Matt, who farm and operate Starline Organics.  When a retail space opened up on Court Street last summer, Jess and Jason jumped. Five exhausting weeks later, Fluff was born as both a bakery and catering business.

BLT - Fluff Style

Emily ordered the Fluff BLT and reports, “This filling sandwich features house-made garlic rosemary foccacia topped with peppercorn mayo, Shade River Organic Farm tomatoes, Starline Organics greens, and King Family Farm bacon. The bacon was thick and crisp and paired wonderfully with the fresh greens and perfectly ripe, red tomatoes. Combined with the flavors of the mayo and the always delicious Fluff foccacia, these local ingredients made for one tasty lunch!”

Village Bakery & Cafe

I headed to The Village Bakery, here on East State Street. Owners Christine Hughes and Bob O’Neil also operate three other local foods related businesses: the Undercover Market inside the bakery building; Della Zona, in the building next door and where they recently added a wood-fired oven; and the Catalyst Cafe on W. Union Street. Bob and Christine were early supporters of the local farm and food community and continue to do so.

I’m pretty much a regular, but there’s always something new to try. Despite today’s heat (approaching 100 degrees), a bowl of the Spicy Peanut Soup sounded good. And it was! ( Sadly, I didn’t bring my camera.) Shade River Organics and Green Edge Organic Gardens supplied the vegetables: onion, sweet potato, mushrooms, cabbage, potato, tomatoes and bright yellow summer squash. I liked the satisfying balance of the smooth tomato broth (enhanced by miso and peanut butter) and the tender chunks of vegetables. Accompanied by two slices of the bakery’s whole wheat sourdough bread, it made for a very satisfying lunch.

30 Mile Meal Lunch Mission Accomplished! Tomorrow is another day…

Eating our Way Through Restaurant Week – Kiser’s BBQ Shack

For the past few months I’ve talked with a lot of restaurant owners about their menus for 30 Mile Meal Restaurant Week (30MMRW). Today I got to start eating! I headed down East State Street to the Market on State mall, bound for Kiser’s BBQ Shack.

Sean and the sign

 

Before I even got inside, I could see that owner Sean Kiser was actively marketing his participation in 30MMRW. Each of his sources for local ingredients got their own shout out…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now it was time for lunch. I ordered the 1/4 pounder BBQ’d pork  (King Family Farm) with the sweet and hot sauce (Cantrell Honey and Patterson peppers), cole  slaw, and a Mint Green (Herbal Sage Tea Co.) iced tea. Yum! The pork was incredibly tender and juicy, the sauce a perfect blend of heat and sweet, and the slaw well seasoned and crunchy. The tea was wonderfully refreshing on a day verging on 100 degrees.

Sean came by with one more thing for me to try – mac and cheese. Whoa – excellent execution of a favorite comfort food – this one made with Snowville Creamery milk.

Sean is an Ohio University grad. Originally from Chicago, with  experience in the restaurant trade, and a family supportive of his desire to fill the BBQ niche in Athens, he started Kiser’s in the spring of 2009.  His father helped create their recipes.

Today the place has a substantial and affordable menu, and has lots of regular customers. The service is really fast – great if you are in a hurry to get back to work or too hungry to wait. Kiser’s is also a business with a conscious – all of their food containers and silverware are biodegradable and any tossed food is composted. Sean says he’s “loco4local,” whether it’s 30 Mile Meal Restaurant Week or not. Sounds good to us!

Nearly 30 Mile Meal Restaurant Week – Avalanche & the 30 Mile Meal Bread

While 30 Mile Meal Restaurant Week officially began yesterday, we were delighted to find Avalanche Pizza‘s John Gutekanst jump starting things with his 30 Mile Meal Bread at  Saturday’s Athens Farmers Market. Our 30MM table was just a few spaces down the aisle from his and we were quite happy when he gave us a loaf (can a loaf be less than 2 inches tall?) to put out as samples along with some blackberries from Vest Berries and brownies from Casa Nueva and Shagbark Seed & Mill Co. (made with black beans).

As usual we were located next to the live music spot. This week’s musician was a grandfatherly type, playing some fine Appalachian tunes on his guitar. It wasn’t long before his granddaughter, perhaps 6 or 7, found her way to our table. Standing just a foot or so above the platter of 30 Mile Meal bread, she asked if she could try it. “Of course,” we said, though we did mention that it contained some hot peppers. She took a bite and smiled. “Is that corn, too?,” she asked. Sure was, along with bacon from King Family Farm, parsley and cornmeal from Shagbark Seed & Mill Company. Pretty sure she came back for seconds. Good work, John!

We’ll be by to try your 30 Mile Meal Pizza, made with local vegetables and cheeses, later this week.

John must have been up all night baking...

Opening Day at the Chesterhill Produce Auction

Nearly there

Yesterday was a hot, steamy day – perfect for getting out of Athens and heading into the hills of Morgan County.  The approach to the Chesterhill Produce Auction (CPA) was marked by a tiny barn wearing a painted quilt square. The sun was shining as we pulled into the already packed parking area around 3:15pm. Ahead stood the auction pavilion, its open side doors catching any breezes.

the crowd examines lots of color and vegetation

CPA is now managed by RuralAction;  its mission to bring people to a rural site to buy quality produce and to provide Chesterhill with a rural food destination and economic hub. In 2010, The Voinovich School of Leadership and Public Affairs published a report on the development of the CPA which offers a detailed history of CPA’s beginnings and evolution.

At the far end of the barn several tables nearly groaned under the weight of pot luck food and drink. Cold water with fresh mint, an array of salads (Shagbark Seed & Mill Company’s spelt berries were spotted in one), focaccia from John Gutekanst’s Avalanche Pizza, and plenty of cookies and other sweet nibbles. Just behind the pot luck tables, I stepped up to the window to register for a bidding number and was ready to survey the auction’s goods.

awaiting the ride home

Off to the left side of the building, I could see some of the horses and buggies used by the Amish farmers to bring their produce to the market.  While the auction sells produce from non Amish farmers (known colloquially as English),  any producer can be part of the auction.

Brandon Jaeger

The region’s food-focused community was well represented: Leslie Schaller from ACEnet, Community Food Initiatives‘ Ronda Clark (and her daughters),  Michelle Ajamian and Brandon Jaeger, owners of Shagbark Seed and Mill Co., and someone who has become a major customer of CPA, Matt Rapposelli, the executive chef at Ohio University.

Rural Action's Bob Fedyski

Many of Rural Action’s staff and board were on hand including those charged with working on sustainable agriculture and the CPA – Bob Fedyski and Tom Redfern.

Not surprisingly, the heat gave way to a heavy downpour and flashes of lightning and the large pavilion doors were pulled down. But by the time the auction began at 4 pm, the sun returned and the bidding began. Lots of lots…asparagus, rhubarb, maple syrup, bird houses, popcorn (unpopped), wood shavings, garden stakes, and plenty of garden seedlings and hanging flower baskets.  My favorite items were some beautifully made apple crates (which I didn’t get), but I happily came home with some sweet potato starts.

heirloom tomatoes ready for the garden or porch

I highly recommend a trip to the CPA. It’s colorful, there’s a real feeling of community, and you can get some great deals. Auctions take place every Monday and Thursday through October 22nd, with the doors opening at 3pm, giving you plenty of time to check out the various lots.

Before heading back to Athens,  I said goodbye to the patient horses.

see you soon

Chesterhill Produce Auction’s 7th Season Begins May 12th

The crowd checks out the auction offerings

Next Thursday is the opening day of the Chesterhill Produce Auction (CPA) and you are invited.  Morgan County (OH) is home to this well-known local foods destination, with auctions scheduled for Mondays and Thursdays through October.  Each event offers the opportunity to buy seasonal produce, plants, crafts, and more, in a wide variety of lot sizes, for both the home and business.

Children enjoy the fruits of local farmers

The May 12^thfestivities will begin at 3pm with a community potluck and speakers, followed by the auction at 4pm. Children are invited to take part in planned nature activities. This year’s opening day celebrates the unique combination of public and private investment that has made this regional local foods hub possible.

The auction is owned by Rural Action, a membership-based organization promoting economic, social, and environmental justice in Appalachian Ohio.  After working for five years with the founders of the CPA,  in 2010 the organization brought together stakeholders throughout the region to secure the future of this community-based economic infrastructure. Financial support came from the Appalachian Regional Commission (ARC), as well as a core group of local community investors, farmers, and supporters, and a loan from the Mountain Association for Community Economic Development in Berea, Kentucky.

Won't be long before the auction has an abundance of tomatoes

In 2010, ARC -  a regional economic development agency which represents a partnership of federal, state, and local government – announced funding of $50,000 in support of CPA, as part of its economic initiatives in Appalachian Ohio. The mission of the commission is to be a strategic partner and advocate for sustainable community and economic development in Appalachia.  According to Louis Segesvary, ARC’s Public Affairs Officer, “The member states of the Appalachian Regional Commission are funding more and more food-related job creation projects to take advantage of Appalachia’s resources.”

Rural Action’s Sustainable Agriculture Coordinator, Tom Redfern, notes, “With the increased emphasis on fresh fruits and vegetables as a way to improve health, initiatives that support the local farm production necessary to capture those markets allow us to win at both the economic and health level.”

For more information on the Chesterhill Produce Auction, contact Tom Redfern by calling 740.767.4938, or by emailing tomr@ruralaction.org. Information on the Chesterhill Produce Auction is available here.

The Produce Auction takes place at 8380 Wagoner Road in Chesterhill, Ohio.

Food Security: Keeping it Close to Home

Eco Cafe time

Despite yesterday’s sunshine and outdoor pull of spring, the Front Room at Ohio University’s Baker Center was abuzz with students, faculty and members of the larger community. Over 70 people attended the Eco Café, an on-going series of presentations on social, economic, and environmental issues impacting southeast Ohio, sponsored by Rural Action and OU’s Center for Ecology and Evolutionary Studies.

Ann welcomes everyone

Ann Brown, a volunteer with Rural Action and the series’ organizer, welcomed the crowd and introduced the panel.

David Holben, professor and Associate Director, Nutrition at the School of Applied Health Sciences and Wellness, began the conversation, framing the topic for the next hour and a half.

David Holben

He noted that while the term ‘food security’ is often confused with food safety issues such as post 9/11 fears that our drinking water could be attacked with a substance like arsenic, it is really about universal access to food that is healthful, nutritious, safe, and culturally acceptable. David observed that the panel represented the depth and breadth of the region’s local foods advocates.

Tom

Up next was Rural Action’s Sustainable Agriculture Coordinator, Tom Redfern. Tom explained that RASA supports established farmers markets in the region, and works with communities wanting to establish their own marketplaces. Since 2003, Rural Action has also been leading the way in bringing local foods into institutional systems, including Ohio University. Passing out the ever-present-in-his-briefcase, beautifully designed, Chesterhill Produce Auction brochures, he described how this market aggregation of Amish and other farmers in the area around Chesterhill increases earnings for growers and adds vitality to our regional food economy.

What about access to healthy, fresh foods for those who may not know how to grow or preserve them or are unable to afford them? Ronda Clark, executive director of Community Food Initiatives, told the crowd how her organization serves low and moderate income populations in the city of Athens and in some of the highest poverty areas of Appalachian Ohio – rural Athens and Morgan counties. CFI assists people in growing, cooking and preserving their own food through their Appalachian Foodways workshop series. The organization has also created and supported several community gardens, including the expansive and beautiful Westside Gardens in Athens.

Ronda's homegrown and heirloom seeds

One of CFI’s most far-reaching efforts is the Donation Station, located at the Athens Farmers Market each Saturday from 10 am to 1pm. Staff collect produce donations from both farmers and the public. Collected cash is used to purchase additional fresh foods from the market’s vendors. Hundreds of pounds of local food are distributed across the region each week to food pantries and other feeding sites. Ronda ended her presentation by pointing to several Ball jars filled with colorful seeds on the table before her. Harvested from her own garden, she offered to share them with anyone interested in trying some heirloom beans and squash.

I had the opportunity to speak next about the 30 Mile Meal Project and to encourage the audience to take even small steps to increase their use of local foods and to support businesses that source their menus locally. Here’s a video I made for the occasion.

Leslie

Described by Tom Redfern as the region’s most long-term and knowledgeable local foods activist, Leslie Schaller, Director of Programming at the Appalachian Center for Economic Networks (ACEnet), concluded the program. Much of ACEnet’s work has centered on building, aggregating and supporting a local food-based economy. Its kitchen incubator has launched hundreds of local food businesses. Able to trace the region’s embrace of local foods back three decades or more, she noted the incremental development of the resources and networking that make this economy so robust. She described the typical farm ‘commodity to mouth’ supply chain – one with no possibility for interaction between the distant producer and the consumer and how different it is when the chain is locally-based. She also shared a visual presentation of the many people and places that make our food, real local, and real good!

Following the talk, there was plenty of time for questions and to pack up a few of Ronda’s seeds to plant.

Going for the seeds

One Saturday at the Athens Farmers Market in Winter

Last week’s spring-like temperatures had me imagining all the garden bounty that will be ripening in the coming months. But with this week’s return of drab and chilly weather, I remembered how lucky we are to have access to fresh foods any time of year, thanks to the year-round Athens Farmers Market.

Inside crowd

Every Saturday (between 10 am and 1 pm) I grab my 30 Mile Meal canvas shopping bag and head off to the Market on State Mall on East State Street. During the winter months the market’s vendors can be found both inside and outside the mall building. Usually 20-25 vendors offer their goods in the mall lobby.

My first stop last week was to say ‘hi’ to Becky Rondy from Green Edge Gardens (wow, nice Belize-induced tan). I filled my bag with their micro greens (green and purple radish), mixed leaf lettuces, spinach and shiitake mushrooms.

The pawpaw guy

Next I headed over to see Chris Chmiel from Integration Acres where I purchased some of their goat milk cheeses – chevre (the BEST I’ve ever had) and their luscious, creamy blue cheese rolled in ash. The week before I couldn’t resist some delicious cookies (the baking assisted by Chris and Michelle’s kids) with pawpaw and spiceberry jam sandwiched between two melt in your mouth whole wheat and rolled oats cookies.

King Family Farm sign

Across the lobby, I visited with JB and Charlene from King Family Farm. Before my move to Athens County, I didn’t eat much meat or fowl, but once I learned about the way the Kings raise and feed their animals, I gave their chicken a try. It is so tender and tasty. This week I bought some of their Italian chicken sausage.

Just down a few tables I purchased some pretty carrots (some orange, others purple) from Star Hamilton’s Shade River Organic Farm. She also has fantastic cilantro that keeps for at least two weeks in my frig.

Crumbs' Jeremy Bowman

My last indoor stop was Crumbs Bakery. This worker-owned business makes everything from tofu pasta to cookies. The line around their table is often 4-5 people deep, but worth the wait. I usually buy a few pastries and especially like their apricot and cherry rolls. I also recommend Crumbs crackers. Many are made with local grains, including spelt.

 

Outside crowd

Then it was back outside. On this Saturday a dozen vendors braved the cold.

Hola, Michelle

I was delighted to see that Michelle from Casa Nueva was back after a few weeks off and gladly bought a half pint of guacamole and some of their zippy bbq sauce.

Pizza Goon extraordinaire, John Gutekanst

Knowing I’d be hungry by the time I headed home, I stopped at Avalanche Pizza‘s spot and got one of their eight inch pies – mine made with plenty of mushrooms and cheese.

Matt Starline makes some change

Which got me thinking about Sunday breakfast and replenishing my dwindling supply of Starline Organics fabulous crunchy Maple Spelt Cereal – a million times better than Grape Nuts!

Another hearty farmer

Nearly done, I couldn’t resist getting some fresh green onions for the soup I planned to make with the Italian sausage, spinach, carrots and cilantro.

Cold and crisp apples

 

Oh, and a few apples from Cherry Orchards, because their apples are so good anytime of the day (or year).

One for the road home

 

 

My final stop, Brew du Soleil, for a Cappuccino.

Many thanks to all the farmers that make mine and others’ 30 Mile Meals possible!