food

The kitchen and its chefs cook and serve up free food created with wild-harvested Ohio game, including fish, fowl, and other critters. And Ken Fry, ODNR outdoor skills specialist, says it all began when he was cooking up such treats from the bed of a pickup truck with a pop-up tent at a Jefferson County farmers market a while back.

“It was so well-received that I presented the trailer idea to my supervisor and he liked it and said, ‘Let’s go with it,’” Fry says.

The road to Amity

After graduating from Ohio State University, Fletcher talked his dad into co-signing a loan for a lobster boat and moved to an off-the-grid family cabin in Georgetown, Maine. He spent the next 20 years as a professional lobsterer, hauling water to his makeshift shower and 200 traps’ worth of lobsters per day from the waters surrounding the island town.

Velvet Ice Cream

Utica, 1914

Immigrant Joseph Dager arrived in Ohio in 1903 and began making ice cream in Utica in 1914. Within two years, he was producing 200 gallons of ice cream every month, and the creamy, velvety texture inspired the name Velvet Ice Cream.

In 1960, an old grist mill became the company’s permanent home. Ye Olde Mill houses a turn-of-the-century ice cream parlor that opened in 1970 and welcomes 150,000 guests each year.

Ten years ago, the property was an abandoned 1868 Italianate house and two adjacent overgrown lots. After much planning, digging, and planting, Mezzacello now produces high-quality, nutritious food and serves as a learning lab where Bruner and local students test ideas. The name Mezzacello (“little Monticello”) pays homage to another lifelong innovator: Thomas Jefferson, and his agricultural experiments at his iconic Virginia estate.

The Batdorfs started Red Barn Catering in 1998, working from the back of a pickup truck stacked with coolers, grills, and cooking utensils. One of their early engagements had them preparing 77 customer appreciation lunches for Ebberts Field Seeds, down the road from their Miami County farm. They still work that lunch, but today, the number of lunches they produce for the annual event has grown to about 630.

“We definitely needed something more than a pickup truck bed,” Tawni Batdorf says with a chuckle. “We needed a place out of the rain and the sun and a place to wash dishes.”

Bihn, a former high school teacher and a member of St. Marys-based Midwest Electric, heads a family business known as Our Fathers Food, which uses a patented technique for preparing organic grain and seed for human consumption that yields unlimited shelf life without chemicals, preservatives, enrichments, or nutrient loss.

Located near U.S. 30, the store sits along a rural road in Wayne County just minutes away from the J.M. Smucker Company’s headquarters in Orrville. The town’s population is less than 10,000, yet it’s home to a Fortune 500 corporation with some 7,000 employees who work in offices and manufacturing facilities spread from Quebec to California. Why Orrville? In 1897, local farmer Jerome Monroe Smucker opened a cider mill there and began making apple butter from concentrated cider.