Edible Ohio Valley Fall 2011 : Page 2

EDITOR’S NOTE edible publisher ohio valley ® W hat comes to your mind when you hear the word “hero”? During a quick brain-storm of possible answers, I’ve come up with an assortment of ideas in no particu-lar order: an inspirational teacher or coach; a favorite athlete; a soldier; a parent; or a person who is successful in spite of a physical ailment or mental disability. There are also the more amusing thoughts like Colonel Hogan (and his heroes), a recent science-fiction television show, or your melodramatic popular song of choice. Now, what comes to your mind when you think of heroes within our local food community? This year marks the sixth-annual Edible Communities Local Hero Awards. Utilizing six categories this year (Chef/Restaurant, Food Shop, Farm/Farmer, Food/Beverage Artisan, and Non-profit Organization), these awards honor local businesses in each region that publishes an Edible magazine. The winners of the Edible Ohio Valley Local Hero awards last year included Chef Lucien Gregor (of Chickie Poo’s in Madison, Indiana), the Dean Family Farm, Fab Ferments, Blue Oven Bakery, and Findlay Market. Once again, we would like to request you, our readers, to take a moment to go online and vote for your Local Heroes of our local food scene. To do so, please visit the Edible Communities website. (If you’re a visitor to our area, we encourage you to find your local Edible in the list and vote)! We will announce our Local Heroes after the Edible Publisher’s meeting in March 2012 and publish a list of the winners in our Spring 2012 issue. The dead-line to submit your votes is December 16, 2011. What else do we have in store for you in this issue? Quite simply, it is a diverse selection molded by this issue’s theme — The Hunt. Born from a stimulating discussion amongst some writers a year ago, this issue’s theme was inspired by Chip Williamson’s story of becoming a hunter — not for sport or game, but as a way to provide for his family. From there, other themed stories evolved about a regional fish providing world-class caviar and searching in overlooked places for rare and delightful treasures. With this issue we also include our first piece about regional travel to give weekend travelers ideas for visiting the quintessential college town of Bloomington, Indiana. One piece I would like to mention specifically is part of our Sustain section — this issue, it is an overview of the process of hydraulic fracturing (commonly known as Fracking). We de-cided to pursue this story after hearing the concerns of Warren Taylor (co-owner of Snowville Creamery featured in this past Summer issue of Edible Ohio Valley ), which include water con-tamination from the chemicals used in the Fracking process. This issue is not just confined to Appalachia and our neighbors in eastern Ohio like Warren Taylor. Do you own land or know someone that does? Have you or someone you know been approached by a gas company seeking to lease land for their Fracking process? Please take a moment to read or share our short overview about Fracking or find even more information. I’d like to encourage all landowners approached for Fracking leases to make an informed decision — and one that is not based on dollars alone. One day, perhaps, your decision or action could make you a local hero. Fairview Press, LLC editor Joy Kramer-Arndts creative director Julie Kramer development director Jennifer Kramer-Wine copy editor Travis Kinsey culinary editor Joanne Drilling illustrator Reed DeWinter contributors Jay Erisman, Dabney Gough, Irene Kramer, John Kramer, Paul Kramer-Arndts, Dennis Kramer-Wine, Sam Mogannam, Bryn Mooth, Sterne Slaven, Carole Topalian, Chip Williamson contact information PO Box 355 Terrace Park, OH 45174 513.297.0810 info@edibleohiovalley.com letters to the editor editor@edibleohiovalley.com advertising José Navalas &#0f; Amy Paul, Kevin Ott, sales@edibleohiovalley.com – Joy Edible Ohio Valley is published quarterly by Fairview Press, LLC. Distribution is free throughout the Ohio Valley region and through subscriptions, delivered to your door for $28/ year. No part of this publication may be used without permission of the publisher. © 2011 Every effort is made to avoid errors, misspell-ings, and omissions. If, however, an error comes to your attention, please let us know and accept our sincere apologies. Thank you. We reserve the right to edit or reject advertise-ments at our sole discretion and without notice. 2 edible ohio valley www.edibleohiovalley.com

From The Editor

EDITOR'S NOTE What comes to your mind when you hear the word "hero"? During a quick brainstorm of possible answers, I've come up with an assortment of ideas in no particular order: an inspirational teacher or coach; a favorite athlete; a soldier; a parent; or a person who is successful in spite of a physical ailment or mental disability. There are also the more amusing thoughts like Colonel Hogan (and his heroes), a recent science-fiction television show, or your melodramatic popular song of choice. Now, what comes to your mind when you think of heroes within our local food community? This year marks the sixth-annual Edible Communities Local Hero Awards. Utilizing six categories this year (Chef/Restaurant, Food Shop, Farm/Farmer, Food/Beverage Artisan, and Non-profit Organization), these awards honor local businesses in each region that publishes an Edible magazine. The winners of the Edible Ohio Valley Local Hero awards last year included Chef Lucien Gregor (of Chickie Poo's in Madison, Indiana), the Dean Family Farm, Fab Ferments, Blue Oven Bakery, and Findlay Market. Once again, we would like to request you, our readers, to take a moment to go online and vote for your Local Heroes of our local food scene. To do so, please visit the Edible Communities website. (If you're a visitor to our area, we encourage you to find your local Edible in the list and vote)! We will announce our Local Heroes after the Edible Publisher's meeting in March 2012 and publish a list of the winners in our Spring 2012 issue. The deadline to submit your votes is December 16, 2011. What else do we have in store for you in this issue? Quite simply, it is a diverse selection molded by this issue's theme – The Hunt. Born from a stimulating discussion amongst some writers a year ago, this issue's theme was inspired by Chip Williamson's story of becoming a hunter – not for sport or game, but as a way to provide for his family. From there, other themed stories evolved about a regional fish providing world-class caviar and searching in overlooked places for rare and delightful treasures. With this issue we also include our first piece about regional travel to give weekend travelers ideas for visiting the quintessential college town of Bloomington, Indiana. One piece I would like to mention specifically is part of our Sustain section – this issue, it is an overview of the process of hydraulic fracturing (commonly known as Fracking). We decided to pursue this story after hearing the concerns of Warren Taylor (co-owner of Snowville Creamery featured in this past Summer issue of Edible Ohio Valley), which include water contamination from the chemicals used in the Fracking process. This issue is not just confined to Appalachia and our neighbors in eastern Ohio like Warren Taylor. Do you own land or know someone that does? Have you or someone you know been approached by a gas company seeking to lease land for their Fracking process? Please take a moment to read or share our short overview about Fracking or find even more information. I'd like to encourage all landowners approached for Fracking leases to make an informed decision – and one that is not based on dollars alone. One day, perhaps, your decision or action could make you a local hero. – Joy

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