cooking

A sharp business model

sbradford — Wed, 24 Nov 2021 13:58:24 +0000

A sharp business model

December 1, 2021

Ernest “Mooney” Warther began carving with his first pocketknife at age 5. A dozen years later, in 1902, he crafted his mother a kitchen knife as a gift. Her friends and neighbors liked it, so he made more.

These days, 120 years later, Dover-based Warther Cutlery is still making knives the way Mooney did — one at a time and by hand. And mothers (and everyone else) still love them.

American steel, American hardware, American wood, Ohio labor, and blades with an amazingly attractive (trademarked since 1907) finish pattern create loyal customers who return regularly to add to their collections. If you visit the company’s new 15,000-square-foot showroom, factory, and office, you’ll find plenty of American-made kitchen products, including cookware and a small army of specialty foods, spices, and condiments. But you’ll quickly see that knives made by fourth-generation craftsmen are the star of the show.

The beautiful birch-handled knives come in many shapes and sizes. The most striking feature of the knives is the finish pattern on the blades. Each one is painstakingly tooled by hand — a 7-inch chef’s knife boasts more than 150 individual circular tooling patterns.

Jeanie Nadeau was a tour guide up until just a few years ago, and even though she’s retired, she’s still enthusiastically promoting Warther. She says during her years at Warther, plenty of folks “snuck in” for a peek. “We would have makers come in here, knifemakers, and you could pick them out,” she says. “By the time the tour was done, I could tell it was somebody that wanted to know something, so I would approach them and they’d say, ‘Well, we’re from such-and-such cutlery and we just hear so much about this place and we just had to see it to believe it.’”

Over the years, Warther knives have been presented to presidents and dignitaries, including presidents Reagan, Ford, and Bush (both); Ohio governors; and Frank Lloyd Wright, among others.

Fine cutlery isn’t the only family business. David Warther II handcrafts museum-quality pocketknives in the style of his grandfather Mooney and is a world-renowned ivory carver, having created 60-plus ships documenting the world’s maritime history. Some of the ships’ ropes measure just seven one-thousandths of an inch in diameter. You can see the collection at David Warther Carvings museum in nearby Sugarcreek. They also manufacture a complete line of cutting boards, butcher blocks, and knife storage systems from hardwoods like cherry, walnut, and maple — and in the tradition of Mooney Warther, wood-carving knives.

Next door to Warther Cutlery is the Warther Museum, featuring the nearly complete collection of Mooney’s amazingly intricate, to-scale ebony, walnut, and ivory steam engines. Over the years, many tried to buy his works, including Henry Ford, who offered to purchase his entire collection. Mooney gave a few away over the years, but he never sold a single one.

Warther knives are guaranteed for life and include free sharpening while you wait, which generates a high volume of traffic through its doors.

“I think they do about 700 knives a week,” says super-helpful Jen, who goes back and forth between answering the phone and waiting on customers. “We get knives mailed in, too.”

Folks who bring knives in for sharpening can walk right into a workshop where handles are being riveted onto tangs, and they can watch knifemakers make the dull go away on a long sanding belt in mere seconds.

Ken and Sandy Langell traveled from Florida for an Airstream gathering nearby — and they couldn’t go home without stopping by and picking something up.

“I have Warther carving knives,” Ken says. “I work mostly on cooking utensils, and I tend to do detailed carvings on the handles. Cooking spoons and serving spoons and spatulas — I decorate the handles. These knives are great for the details. Very good quality, and they really hold an edge. I can’t fault them.”

Warther Cutlery, 924 N. Tuscarawas Ave., Dover, OH 44622. Retail store open 9 a.m.–5 p.m Mon.–Sat. 330-343-7513; warthercutlery.com.

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Ohio history

museums

cooking

Caterer on wheels

sbradford — Wed, 24 Nov 2021 13:45:42 +0000

Caterer on wheels

December 1, 2021

Margie Wuebker

Co-op People

When Dan and Tawni Batdorf hit the road to their latest catering job, they bring a spacious kitchen with all the conveniences of home right along with them.

This day, the Covington-area residents and their trusty staff have set up shop near the Tin Roof Barn near Houston, in the heart of Pioneer Rural Electric Cooperative territory. Wedding guests sniff the air, eagerly waiting to fill dinner plates from a line of covered chafing dishes.

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.”

Dan Batdorf purchased a 25-foot trailer that had been used as a library bookmobile and set to work installing electricity, running water, cabinets, counters, sinks, and commercial kitchen appliances. It turned out to be a real boon for everyone involved, despite rather close quarters.

When business kept growing, Tawni, who formerly taught food service operations at the Upper Valley Joint Vocational School in Piqua, knew what was needed. Soon, they added a 54-foot trailer, which required nearly three months of work to outfit. Now both trailers are pressed into service for larger jobs.

“I told Dan early on he had to get us to the venue, make sure we have electricity and water, and prepare the meat,” she says. “Our helpers and I can handle the rest.”

The 18-member staff includes a number of retired teachers, including Pioneer member Julie Roeth, who has served as chief cook the past six years. A cousin and three retired home economics teachers show up the day before an engagement to handle prep work ranging from stirring up corn casserole to creating mouth-watering desserts.

The Batdorfs, who formerly raised hogs, admit that pork is still their specialty, with succulent pork loin their most requested entrée. Other popular offerings include pulled pork, shredded chicken, and Italian marinated chicken strips. Occasionally, a client will ask for vegetarian lasagna. Among the more popular side dishes are mashed potatoes, au gratin potatoes, coleslaw, baked beans, green beans, and applesauce. Desserts run the gamut from fruit crisp to peanut butter confections.

The trailers do not leave a venue until all the equipment has been washed and stowed away, appliances are wiped down, and floors are mopped. Everything comes home clean and ready for the next engagement.

The last year or more has been difficult for the Batdorfs, as COVID-19 caused the cancellation of numerous scheduled events including weddings, reunions, and other large gatherings. One bright spot, however, has been the continuing popularity of fundraising meals for seven Future Farmers of America chapters in the area. One of the largest provided 800 pork loin dinners served via drive-through lanes at Fairlawn High School in rural Shelby County. A similar event provided 770 meals at Versailles High School in Darke County.

“I enjoy the work and the people,” Tawni says. “Pleasing people with good food is easy. Getting groceries and making sure everything gets delivered is the hard part.”

Batdorf’s Red Barn Catering, 937-418-3393 | www.batdorfsredbarncatering.com

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Pioneer Rural Electric Cooperative

cooking

food

Coffee cuisine

sbradford — Wed, 01 Sep 2021 12:10:31 +0000

Coffee cuisine

September 1, 2021

Catherine Murray

Good Eats

Irish Coffee Popsicles

Yield

10 Servings

Preparation time

10 minutes

Ingredients

2 cups brewed coffee

2⁄3 cup Bailey's Irish cream liqueur

1 1⁄3 cups plain yogurt

1⁄3 cup sweetened condensed milk

Instructions

Whisk together all ingredients. Pour into popsicle molds or paper cups. Insert sticks a few hours into the freezing process. Freeze until firm, preferably overnight. When you’re ready to take the popsicles out of the molds, quickly dip the molds in hot water for a few seconds to loosen the popsicles.

Notes

Per serving: 131 calories, 4 grams fat (3 grams saturated fat), 15 milligrams cholesterol, 55 milligrams sodium, 13 grams total carbohydrates, 0 grams fiber, 3.5 grams protein.

Double Chocolate Espresso Cookies

Yield

24 Servings

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Ingredients

1 cup flour (spooned and leveled)

2 tablespoons unsweetened cocoa powder

1 tablespoon espresso powder

1 teaspoon baking powder

1⁄2 teaspoon coarse salt

12 ounces semi-sweet chocolate chips

1⁄2 cup unsalted butter, room temperature (1 stick)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Instructions

Preheat oven to 350 F. In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt. Set aside a half cup of the chocolate chips. Place remaining chocolate chips in a heatproof bowl and microwave 20 to 30 seconds at a time, stirring in between until almost melted, then stirring one last time. Set melted chocolate aside to cool. In a large bowl with an electric mixer, beat butter and sugar until light and fluffy. Continue beating while adding eggs, vanilla, and melted chocolate. With mixer on low, gradually add flour mixture, until just combined. Drop spoonfuls of dough 3 inches apart onto ungreased baking sheets. Top each cookie with some of the remaining chocolate chips. Bake approximately 13 to 15 minutes, rotating sheets halfway through, until edges are dry and tops are cracked. Let stand 3 minutes, then transfer to wire racks to cool. Makes about 2 dozen cookies.

Notes

Finely ground espresso or dark-roast coffee can be substituted for the espresso powder.

Per serving: 314 calories, 16 grams fat (7 grams saturated fat), 51 milligrams cholesterol, 242 milligrams sodium, 42 grams total carbohydrates, 1.5 grams fiber, 3 grams protein.

Red-Eye Gravy and Ham

Yield

4 Servings

Preparation time

5 minutes

Cooking time

10 minutes

Total time

15 minutes

Ingredients

1 pound thick sliced ham

2 tablespoons butter or bacon grease

3 tablespoons flour

1 cup good-quality brewed coffee

1⁄4 teaspoon salt

1⁄4 teaspoon black pepper

1⁄8 teaspoon sugar

Instructions

Red-eye gravy and ham goes equally well with biscuits, grits, cornbread, or hash browns.

In a large skillet over medium heat, brown ham on both sides with the butter or bacon grease, about 2 minutes per side. Remove ham and set aside. Turn heat to medium-low and whisk flour into the remaining butter/grease left over in the skillet and brown into a roux, about 2 to 3 minutes, until flour begins to smell nutty. Slowly pour coffee into the pan, whisking constantly. Gravy will begin to thicken. Whisk in salt, black pepper, and sugar, adjusting to taste. If gravy becomes too thick, thin it out with a tablespoon of water at a time until desired thickness is achieved. Serve gravy with the ham slices and your favorite breakfast items.

Notes

Per serving: 237 calories, 16 grams fat (7 grams saturated fat), 80 milligrams cholesterol, 1,668 milligrams sodium, 5 grams total carbohydrates, 1.5 grams fiber, 19 grams protein.

Coffee and Pepper Spareribs

Yield

4 Servings

Preparation time

10 minutes

Cooking time

2 hours, 30 minutes

Total time

2 hours, 40 minutes

Ingredients

4 pounds pork spareribs

3 tablespoons and 1 teaspoon finely ground coffee

1 tablespoon ground black pepper

2 tablespoons salt

1 teaspoon ground ginger

1⁄2 teaspoon garlic powder

1 teaspoon cocoa powder

1 medium yellow onion (chopped)

1 tablespoon olive oil

1⁄4 cup red wine vinegar

1⁄4 cup tomato paste

3⁄4 cup honey

2 garlic cloves (finely chopped)

1 tablespoon Dijon mustard

2 tablespoons Worcestershire sauce

1⁄2 cup water

1 tablespoon chili powder

1⁄2 teaspoon crushed red pepper (optional)

1⁄2 teaspoon cumin

1⁄4 teaspoon cinnamon

Instructions

Mix 3 tablespoons of the ground coffee, black pepper, salt, ginger, garlic powder, and cocoa powder. Rub this mix on both sides of ribs, cover in plastic wrap, and refrigerate overnight.

Remove ribs 20 minutes before cooking. Preheat oven to 350F. Unwrap ribs and place in a metal oven dish. Cover tightly with foil and cook for 2½ hours.

Meanwhile, begin making the barbecue sauce by sautéing onion in olive oil for 5 to 7 minutes until soft. Mix in red wine vinegar and cook until the liquid has mostly evaporated. Mix in remaining ingredients (including the 1 teaspoon of ground coffee) and cook on low, stirring occasionally, until sauce thickens, about 30 minutes. Allow to cool, then blend with a hand blender or food processor.

After 2½ hours, baste both sides of the ribs with sauce and cook uncovered for 15 minutes, flip, and cook another 15 minutes. Serve with the rest of the barbecue sauce.

Notes

Per serving: 834 calories, 43 grams fat (15 grams saturated fat), 206 milligrams cholesterol, 1,471 milligrams sodium, 46 grams total carbohydrates, 3 grams fiber, 65 grams protein.

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cooking

entrees

desserts

Crushing it

sbradford — Tue, 31 Aug 2021 17:51:14 +0000

Crushing it

August 31, 2021

Margie Wuebker

Co-op People

Chris Bihn is a born educator, and while he may have left the classroom, he’s more committed than ever to teaching. These days, his lesson plans involve the production of nutrient-rich and easily digestible food through an innovative process of crushing grain.

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.

Chris’ father, John Bihn, used a background in tool-and-die-making, farming, and engineering to design and build the Bihn Incremental Crusher. He received a patent for the machine in 2014, as well as a patent for the actual grain-crushing process three years later. The process is quite different from traditional flour milling, so the younger Bihn often makes it his mission to educate the public about its benefits.

He says the innovative technique leaves cells in grains like wheat, corn, oats, flax, buckwheat, and quinoa unbroken — leaving the natural plant oils in the germ unexposed to oxidation and the nutrient breakdown that comes from it.

Traditional flour milling involves cutting and heating wheat — steps that curtail a certain amount of the nutritional value. The resulting flour is usually then enriched to restore lost nutrients. “Whatever God puts in grain, we keep it in,” Bihn says. “We don’t take anything out, so we don’t have to put anything back.”

Bihn is quick to point out, however, that the company’s whole-cell crushed products can’t be defined as “flour” in accordance with Department of Agriculture guidelines. Instead, they’re labeled by the amount of particles they contain. For instance, the crushed wheat No. 1 has the finest texture, and is a 1:1 replacement for traditional flour. Numbers 2, 3, and 4 contain increasing levels of density and sizes of particles.

“My wife, Amy, hasn’t had a bag of traditional flour in the house for at least 10 years,” Bihn says. “She uses our whole-cell crushed products in everything from bread to cookies to noodles.”

The family often hosts informational programs as a means of introducing prospective customers to the Our Fathers Food product line — they find that providing samples of bread and cookies usually satisfies any curiosity about taste and texture. They also bring products to the weekly farmers market at the Mercer County Fairgrounds in Celina.

Bihn says the majority of the company’s clients are people who want to eat healthy food and those who deal with health issues like high blood pressure, Type 2 diabetes, digestive problems, and allergies. He cites Johnson and Wales University food scientist Paula Figoni, who says in her book How Baking Works that when wheat cells are not destroyed, the proteins cannot form gluten.

“We have never claimed our bread is gluten free,” Bihn says. “However, we talk to people who are gluten intolerant who report having no problems after eating it.”

The Bihns also give crushed grain to their livestock, but they have not pursued the marketing of animal feed. Their goal is to reach people in search of quality food products without additives.

“We all need to eat better to feel better,” he says. “That’s what I’m teaching these days.”

For purchase information, visit Our Fathers Food's website or call 419-790-8868.

Tags

Midwest Electric

cooking

food

Fresh face

sbradford — Tue, 31 Aug 2021 17:31:05 +0000

Fresh face

August 31, 2021

Hunter Graffice

From an early age, Jennifer Osterholdt recognized the importance of farming and agriculture. She lived on a livestock and crop farm and participated in 4-H, where she learned to cook.

That was the background she took with her to Ohio State University, where she earned degrees in agriculture and business economics. She’s now a marketing consultant who travels the country for her speaking engagements, serves on the local Farm Bureau board, and helps her own kids on their journeys through 4-H.

Along the way, Osterholdt realized that there was a lack of both understanding and positive information available about farming and agriculture. So she decided to start a blog dedicated to her life on the farm.

Eventually, she began sharing recipes, which she says afforded her the opportunity not only to share her love of cooking with the world, but also to offer that positive information about farming and agriculture.

Now she’ll get to share both with a live audience as she serves as the new host of the cooking demonstrations in the Ohio’s Electric Cooperatives building at the 2021 Farm Science Review, Sept. 21–23 at the Molly Caren Agricultural Center near London.

Osterholdt’s blog draws hundreds of thousands of viewers each month. One of the things she emphasizes for her audience is accessibility. “There are a lot of people who have misconceptions about large farms versus small farms, GMOs, and other things, where there is no easy, single answer,” she says. “I know that we have a safe food supply, so I don’t use specific ingredient requirements in the recipes. I want all families to be able to enjoy my recipes and not have to worry about breaking the bank.”

She says she’s excited to make the live appearance at Farm Science Review, where she’ll share recipes prepared in air fryers, pressure cookers, and slow cookers.

“It’s going to be a lot of fun because there are a lot of people who want to learn about those tools and how to use them,” Osterholdt says. She plans to make air fryer broccoli, crockpot peanut clusters, Instant Pot hard-boiled eggs, and slow cooker pulled pork.

She’s also excited simply to connect. “I look forward to just being with people, especially now,” she says. “I love hearing other people’s ideas and recipes and twists that you can put on food and make it into a completely new dish. I’m always looking for recipes for my family and my community, and getting to share them through my website is so special.”

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