What we're talking about
An anniversary worth celebrating and a community we're proud of. Happy 15! https://t.co/drEO7VkvD3
EDIBLECOLUMBUS ON INSTAGRAM
edible Columbus is an independently-owned, community-based publication devoted to connecting you to your local food community. We focus on local, sustainable food sources and the people who work the land to bring this bounty to our tables. From the farmers, to the distributors, to our local artisans, entrepreneurs and leaders, we aim to make all partners in the local food chain empowered and engaged in the building of a true local food system.
We value fresh, seasonal, authentic foods grown and sourced right here in Central Ohio. We aim to provide everyone with the tools, resources and opportunities they need to find the foods they love. Our mission is to change the way we eat—one story and meal at a time.
edible Columbus also produces its own cooking series with chef and publisher Tricia Wheeler. By hosting ongoing cooking classes centered around the seasonal harvest and our local food community, we work to inspire people to enjoy cooking and share their favorite food traditions with family and friends.
We deeply value our local food community, and want to connect you to the best of Central Ohio. We all have a hand in cultivating a flourising and robust local food economy. Whether you enjoy eating seasonal foods, want to start a local food business, or grow your own food on your own land, edible Columbus is always in celebration of you and the stories of our local, sustainable food community.
Tricia Wheeler, Publisher and Editor in Chief, is a local entrepreneur and a classically studied chef, graduating number one in her class at the celebrated French Culinary Institute in New York City in 2009. Tricia’s latest endeavor is the creation of The Seasoned Farmhouse, a place where the pages of edible Columbus come to life through cooking classes, events and lectures. Tricia is passionate about the joys of home cooking and entertaining, and teaches a popular cooking series in Columbus, Ohio. Before attending FCI, Tricia owned and built a successful business that was acquired by a national company in 2007. She has received numerous business awards and accolades. Tricia is passionate about French cooking, visiting France, antique dishes, elaborate table settings and exquisite food!
Colleen Leonardi is a writer, editor, and managing editor of Edible Columbus. Born into a family of French and Italian cooks, she has always had a love of good food and the real living it engenders. She believes food is everything, anyone can cook, and everyone should have access to the nourishment real food provides. Cooking, writing, and editing are all a part of the same process for her—creating thoughtful and imaginative experiences to transform the way we live. She holds an M.F.A. from the Ohio State University and a B.A. from Bennington College in her lovely home state of Vermont.
Sarah Lagrotteria is a classically trained chef who loves teaching, travel, and culinary history. Since graduating from The French Culinary Institute in 2001, Sarah has let her food curiosity lead the way, working as the personal assistant and publicist to celebrity chef Mario Batali, and as a contributor and recipe developer for cookbooks such as Batali's Molto Italiano, It's ALL American Food by David Rosengarten, and Chocolate: A Love Story by Max Brenner. Sarah taught writing classes on food culture at Stanford University and, in 2003, co-founded Apple and Onions LA, a boutique private chef company based in Malibu, CA. A&O recipes and entertaining tips have appeared on DailyCandy, The Daily Meal, and The Kitchn as well as in The Washington Post, American Baby, and other online and print publications. Sarah now lives in Worthington with her husband, young daughter and son.
Claire Hoppens received her degree in magazine journalism at Ohio University's E.W. Scripps School before joining the leadership team with the Northstar Cafe restaurant group in Columbus. There, she managed three restaurants, two beverage programs, and a lot of delicious, sustainably-grown food in addition to writing innovative training materials, creating an internal website, and launching the company's social media. Claire joins Edible Columbus as Associate Publisher after many years as a writer, now focused on digital communications and storytelling. She lives in Upper Arlington with her fiancé.