CATEGORY

Food

Midwest Meets the World: The Complexities of International Food Aisles

Where can you find Pocky sticks five steps away from tikka masala sauce? Across much of the U.S., products hailing from across the globe find themselves crammed side by side in the international food aisle. While international food aisles can be controversial (What counts as international, or American for that matter?), they hold a special significance in the Midwest, where access to ethnic ingredients can be sparse.

The Rise of Pandemic Ghost Kitchens

As the pandemic closed dine-in opportunities and accelerated a rise in online ordering, restaurant owners throughout the Midwest adapted. Graze! Shared Kitchen in Toledo and Crafty Cow in Milwaukee were two restaurants to open “ghost kitchen” concepts in their spaces.

African Cuisine Can Be Hard to Find in the Midwest. Immigrant Entrepreneurs Are Changing That.

After Esther Ajiboye was laid off from her banking job amid the Great Recession of 2008, she decided to try her hand outside of...

Toledo Food Trucks Brew Popularity and Partnerships Amidst the Pandemic

For two years, Lyle’s Crepes was a weekend business for Josh Posadny. He supported himself by working a number of different part-time gigs, throwing...

Building the Midwest’s “Little Tokyo” in Novi, Michigan

Michigan may not seem to be the most likely place for authentic Asian cuisine and experiences, but developers and city leaders in the city of Novi hope that Sakura Novi, a new mixed-use development featuring Japanese and other Asian businesses, will foster cross-cultural connections and support the Asian expatriate community there. The development will be the first of its kind in Michigan and one of only a few in the Midwest. Cover graphic courtesy of sakuranovi.com.

A New Big Cheese in Town: Columbus’ First Plant-based Butcher

On the inside, Vida’s looks like any other traditional deli shop. There are meats and cheeses neatly wrapped in the front case and a...

Hungry Still: Sesame-swirl Milk Bread

In these times of uncertainty, despite the chaos surrounding grocery shopping in a raging pandemic, we find ourselves… hungry still. Sometimes-ASMR, sometimes-experimental-food, this series pairs a memory with a recipe. Ingredients may be substituted—you know how it goes these days—and methods may be adapted, but the story behind them lives on.
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Hungry Still: Scallion Pancakes

In these times of uncertainty, despite the chaos surrounding grocery shopping in a raging pandemic, we find ourselves… hungry still. Sometimes-ASMR, sometimes-experimental-food, this series pairs a memory with a recipe. Ingredients may be substituted—you know how it goes these days—and methods may be adapted, but the story behind them lives on.
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Hungry Still: Ginger-thyme Lemonade

In these times of uncertainty, despite the chaos surrounding grocery shopping in a raging pandemic, we find ourselves… hungry still. Sometimes-ASMR, sometimes-experimental-food, this series pairs a memory with a recipe. Ingredients may be substituted—you know how it goes these days—and methods may be adapted, but the story behind them lives on.

Eating Local: A Digital Sampler

If you’ve grown up here, you’ve probably heard at some point that Toledo has the most restaurants per capita. While that’s not exactly true,...

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