In December, I submitted my writing for Edible Ohio Valley to the Bert Greene Awards for food journalism sponsored by the International Association of Culinary Professionals. It was kind of a lark, but I figured, “Why not?”
This week, the IACP announced the award finalists, and there among the top three for Culinary Column was my Cultivators column for Edible Ohio Valley.
Cultivators introduces readers to chefs, farmers, advocates and others who bring wholesome, locally grown produce to our tables. The 2013 columns profiled Michael Paley, executive chef of the much-awarded Metropole at Cincinnati’s 21c Museum Hotel; Madison’s, a farm-to-shelf retailer at Findlay Market; the Greater Cincinnati Master Gardeners Association, whose members gardening work feeds and beautifies our community; and chef and master sommelier Steven Geddes, who recently departed Local 127 restaurant, a model of farm-to-table dining.
These are beautiful, beautiful stories to tell. I’m thrilled that the IACP judges selected the work among the three finalists (along with columnists from Real Simple and Playboy). As of the first of the year, I’ve joined the Edible Ohio Valley team as editor for this wonderful quarterly publication; my Edible colleagues are a dream to work with, and I treasure our mission of celebrating local food.
Click on the image below to download a PDF the Cultivators column about Chef Paley.
