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Sweet Devotion

OYO Bourbon Maple Peach Cobbler There’s no doubt Middle West Spirits’ Bourbon Barrel-aged Ohio Maple Syrup would steal the show at your next breakfast gathering, but it just might be the best thing you can…

Corn 101

When a city is home to an oversized cement field of corn, it’s safe to assume that said city takes its corn seriously. Cow tipping stereotypes aside, Columbus is a Midwest city deeply rooted in…

Steal This Look

I am a thief. Not like a ‘steal your stuff’ thief, but an idea thief. Especially when it comes to décor. Love, love, love going to open houses just to see how other people dress…

Honey Do!

Barry Conrad knows bees. On the flip side of his business card there’s a photo of Barry, with his crinkly eyes and white hair, wearing a literal beard of bees. “I want to show people…

Photo by Rachael Barbash

Californication

Plenty has changed about the capital city since Brian Swanson was part of a successful three-headed Park Street empire alongside Chris Corso and Mike Gallichio. One thing that hasn’t: if you’re promoting a place with…

Photo by Collins Laatsch

Meat Men

My papa was a butcher—one of those gregarious, old school, Buddha-bellied guys. The larger than life, cleaver-wielding stereotype whose rosy cheeks matched his stained work apron. The type of person who knew the first name…

Photo by Chris Casella

S.T.E.A.M.

Around the year 230 CE, Zhuge Liang, Chancellor of the Northern Chinese state of Shu Han, equal parts famed politician, adroit strategist, and feared warrior, returning with his army from a rout of the Nanman…

Pro ‘Grammers

As a society, we love taking photographs. Who doesn’t have hundreds, if not thousands, of images on their phone as they read this? Each of these Columbus “’grammers” are skilled at this practice, and we…

Photo by Chris Casella

Growing Pains

Every spring, I squeeze my eyes shut, click my Crocs together and chant, “There’s no place like a garden, There’s no place like a garden, There’s no place like a garden.” Sadly, when I open…

Photo by Chris Casella

The Anarchist Gardener

Guerrilla gardening tactics, although within the realm of not being crystal-clear legal, are a brilliant way to spread beauty and good cheer throughout this urban space we all share and call home. Urban gardening author…

Photo by Megan Leigh Barnard

Avon’s Calling

Whether he knew it or not, Chef Maxwell Avon’s future was decided for him at the age of 16. That was when the Worthington native took an after-school job at The Macaroni Grill as a…

Photo by Megan Leigh Barnard

All in the Family

While the parents and grand parents clear grilled cheese sandwiches and homemade cinnamon rolls, I’m left with a trio of beaming children. “When I grow up, I want to be a chef! The oldest!” Gracie…

Fresh Tastes: Issue 8

Sweet Carrot 1470 W Fifth Ave. Located in the gone-but-not-forgotten Riffe Market space at Grandview and Fifth avenues, it’s heart-warming to see a local take over the corner spot. The concrete version of the Sweet…

The Fifth Element

You know the moment. The “wow” eye bulge across the table as you and your friend, both nodding, mouths full, silently agreeing that you’ve both bitten into something amazing. Your immediate thought: What the hell…

Photo by Chris Casella

Market Spotting: Mushrooms

I picked up these gorgeous oyster and crimini mushrooms at Little Eater Produce and Provisions at he North Market recently. The oyster mushrooms are so gorgeously sculptural to look at, I almost didn’t want to chop them up – it felt…

Photo by Adam Lowe

Rock Star Chef

With the rise of the chef-lebrity, watchers of pop culture have posited that chefs and food personalities are the new rock stars. It’s easy to believe if you’ve ever seen Gina OIUOIUIO mobbed on the…

Photo by Rachel Joy Baransi

Wishes for Dishes

Food pantries are an essential cog in the safety net machine – we donate to them, we volunteer to sort foods, we have canned drives in our businesses and schools. This is a good thing….

Photo by Chris Casella

On the Line: The Pearl

In my first memory of now Executive Chef Natalie Bidinger, she is perched atop a 6-foot, double stacked convection oven, shoes off, Technicolor socks at the end of long, often times ungainly legs; her torso…

No Forks Given

Within the pages of Stock & Barrel, our exploration of the world of food and drink most often takes the form of reviews, recipes, essays, and sometimes even prose, but what we don’t always get…

Meat on the Main Stage

I saw somebody’s dog dressed as bacon for Halloween this year. The dog looked adorable—albeit in a morbid sort of way—and at the time I just giggled and walked on without giving much thought as to…

Photo by Chris Casella

Sugar and Spice

Visiting a friend lately, I mentioned that I was stopping by Sweet Carrot, a newcomer to the Grandview restaurant crawl. Before she had a chance to answer, her son piped up, “They have great macaroni…