Marketers for Big Food brands have already commandeered words that those of us in the local food movement hold dear. Words like ‘natural’ (high-fructose corn syrup is, technically, natural). ‘Organic’ (organic Doritos, anyone?). ‘Artisanal’ (McDonald’s Artisan Grilled Chicken Sandwich … really?).
Let us hereby resolve to retain control of the word ‘craft’.
Craft (n) an activity involving skill in making things by hand
Craft (v) to exercise skill in making something
Craft shows up on Every. Single. Page. of this issue.
Craft is present in the handmade pasta that Casey and Patrick Van Voorhis produce with 30 egg yolks per pound of dough. It is present in the bread and pastry products that microbakery owner Michelle Kovach mixes with her own two hands. Craft echoes throughout the past and present of Rookwood Pottery in Over-the-Rhine, and through the growing number of distilleries dedicated to unique local spirits. Craft drives renowned chef Jean-Robert de Cavel to excellence.
Every edition of Edible Ohio Valley celebrates the growers and doers and makers and purveyors of quality products. They are all craftspeople, every one. By focusing on the theme of Craft in this issue, we hope to make our readers even more cognizant of the skill, creativity, dedication, and love that goes into the local food we all value.
Bryn Mooth, Editor
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Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.