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  • Author: Kim Leddy
Photos by Megan Leigh Barnard

Not Just Cupcakes

I like small things—microscopic paintings, mini tchotchkes, small spidery handwritten poetry notes that I can tuck into my wallet. And certainly, there is a childish awwww factor involved, but it’s also the idea of being able…

Just Jay

It’s hard to imagine your parents as young people. Like your Hermés scarf-swathed stepmother once sporting bellbottoms and traveling via hitchhiking.Or famous people picking up hitchhikers, like a certain classic car-hoarding comedian who once chauffeured…

Photo by Chris Casella

Co-Op Catch-Up

When I was a kid, my mother sold alfalfa sprouts up and down the state of Vermont from the back of her yellow Suburu. Sprouts that she grew herself in the underground sprout house that…

Photo by Chris Casella

Rook Cook

In the world of kitchens, there are myriad stereotypes—the unshaven veteran whose bark makes the line stand up pencil-straight; the young slingers who are making money for band van gas; the stoner dishwashers who giggle…

Photo by Megan Leigh Barnard

Toque & Dagger

In another life, I would be a spy. Sneaking around, knowing everyone’s secrets, plotting and planning, all that seductive subterfuge adding a current of danger to the daily routine. Sadly, I am in this life…

Photo by Ryan Green

Culinary Chemistry

I have to admit—just hearing the word “lab” throws me back to those awful high school afternoons of science class: uncomfortable lab partners and experiments that were supposed to gurgle and bubble, but just spat and…

Foodwire

Del Sroufe, Columbus’s resident vegan celebrity chef and the author of Better Than Vegan, is opening up the creative cookery floodgates to share his green genius with the world. Through the Wellness Forum, Sroufe is…

Photo by Megan Leigh Barnard

Foodwire

While the weather might not be heating up, the food scene certainly is. In this at-time bleak February, what better way to beat back the chill than spend time soaking up the warmth and good…

Photo by Chris Casella

Ethyl & Tank

As a little kid, seeing an entire lamb roasting on a spit in the backyard—head and all—was no big deal to Ethyl & Tank’s Stephan Madias. “It was a bit of a crude way to…

Photo by Jodi Miller

Pop Goes the Menu

From infrequent seasonal events and festivals to word-of-mouth happenings, pop-up eateries have become the edible whack-a-mole of the local scene. Originally, pop-ups were simply kitchen takeovers for brief periods of time—unemployed cooks giving the dream…

Photo by Dawn Youngsteadt

Kickstart the Ovens

The first time I visited The Commissary on Dublin Road, I walked in through an open fence and tiptoed around piles of blasted concrete and leaning towers of drywall. The second time I visited, I…

Photo by Megan Leigh Barnard

International Comfort

The United States is a culinary mash-up of influences from various immigrant groups, indigenous peoples, and new-fangled food concoctions. Ask five different people what our national dish is and you’ll get five different answers: hot…

Foodwire

In this day of celebrity chefs, hotshot ingredient wranglers go on tour much like rock stars. The apex of chef tours is the James Beard Foundation Celebrity Chef Tour and the Columbus stop takes place…

Photo by Megan Leigh Barnard

Toastmaster

Everyone has a story about toast. Okay, perhaps that is for the more specific breed of food nerd, but at the very least, I do. There was the time my stepmother went all out on…

Photo by Megan Leigh Barnard

On Point

I love getting dressed up. Flipping through the hangers in the closet, trying to find the just-right look for the night – the make-up, the hair product, the universal shoe quandary – it all comes together…

Foodwire

Living down the street from the Italian Festival is to spend a weekend trying to steel oneself against the siren smells of bubbling tomato sauce and pizza oven aromas wafting over the entire neighborhood. Like…

Photo by Blackletter for The Kitchen

Foodwire

The speakeasy must be this year’s gastropub. While the modern speakeasy is perfectly legal, the name throws back to a certain elegance of the time period. Speakeasies, by definition, were toned down, quiet places where…

Photo by Caroline Kraus/Blurryst.com

Ready, Set, Chop!

The trash talking starts early. First it’s a diss slipped all side-eyed to a few buddies on the line, then the fireworks light up Twitter, until finally the two face off in a late-night, packed…

Photo by Megan Leigh Barnard

Taking it to the Streets

“All everyone needs is love – that’s a human being, that’s a pulse,” said MarShawn McCarrel, speaking about the homeless. “We’re feeding everyone, we’re sending the message – today I got you; tomorrow, I could…

Photo courtesy of Shutterstock

In Season: Squash

When Oliver Twist and his little orphan scamp buddies burst into “Food, Glorious Food,” their high-pitched voices trill on about sausages and custards. For me, when I hear the song, my imagination brings forth images…

Photo by Megan Leigh Barnard

The Taste of Freedom

“I see miracles happen every day,” said Keturah Lee Schroeder. It’s interesting, she continued, when most people ask about her job working with survivors of human trafficking, they ask about the heart-wrenching stories and wonder…

Photo by Chris Casella

Farm to Cable

I’m waiting for it. I am only half-listening as we talk about cuts of beef and memories of backyard grilling shenanigans and fresh vegetables because I am waiting for it. Finally, it comes. Erupting through…

Photo by Nick Fancher

Glam Burgers: Crafty Pint

So, everyone does a bacon cheeseburger, yeah? I mean, getting one from a drive-thru takes five minutes. But the Crafty Pint’s bacon cheeseburger ups the ante on this between-the-bun favorite. Using cherrywood-smoked bacon (a smidge…

Glam Burgers

Burgers are the blue jeans of food. Back in the day, jeans were prized for their easy-going durability while men worked in the mines or the fields, just as burgers were once the lowbrow, quickie…

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