by Dara Schwartz on March 9, 2012
Four new Columbus-based retail gift shops and a Cincinnati urban eco-boutique are now offering the STATEments apparel line, “Ohio Loves Local” tees. Local Columbus retailers include: Bink Davies, Celebrate Local, What the Rock?! and Wholly Craft. Located in the up and coming Over-the-Rhine District, retailer Park + Vine, an urban collective café and eco-friendly store, happily welcome the local Ohio spirit into their store.
“I love these shirts,” said Dan Korman, owner of Park + Vine. “There is a genuine loyalty to the state of Ohio and adding the word “local” makes it golden.”
The Ohio Loves Local tees has expanded color offerings since their launch, which include: Heather Plum for women’s fit and Heather Cranberry and Heather Lieutenant for unisex fit. Please check your local retailer for colors, sizes and availability.
About Ohio Loves Local
Ohio Loves Local tee promotes the commitment and sustainability of local Ohio communities. It spreads the spirit and pride of supporting and strengthening our local economies. The Ohio tee is designed by local Columbus-based artist, Dara Schwartz, and screened by locally owned printer Traxler Tees. Traxler Tees uses and purchases all of their supplies from “made-in-Ohio” and Ohio businesses. All t-shirts are printed on American Apparel tees.
CINCINNATI, OHIO LOCATIONS [click to continue…]
by Dara Schwartz on January 27, 2012
When the first harvest of sugar pumpkins hit market stands, I’ve been known to overload my tote to the point of dragging pumpkin luggage behind me, reacting as if there is some seasonal shortage of these rounded orange beauties. I soon realize that there is no possible way I can haul this load on bike and transport it to my home. I slowly (and sadly) restock the farmer’s table with each pumpkin that had a vision, “bye pumpkin flan, bye pumpkin cheesecake, goodbye pumpkin soup, …” allowing two pumpkins for myself with a destiny unknown. [click to continue…]
by Dara Schwartz on January 27, 2012
- Preheat oven to 350˚. Choose a firm, small sugar pumpkin, about 3-4 pounds. Rinse the pumpkin under water to remove any debris.
- Using a sharp or serrated knife, cut the pumpkin in half.
- Scoop out the seeds and stringy strands with a metal spoon. Set aside the seeds for toasting.
- Coat the pumpkin halves with olive oil. Place pumpkin halves cut side down on a baking sheet and cover with aluminum foil. To secure, tuck foil under pumpkin edges.
- Roast pumpkin at 350˚ until tender, about 40-60 minutes (depending on size.) Let the pumpkin cool and scoop out the flesh and discard the skin (often the skin will peel right off.)
Store in the refrigerator for up to 5 days. [click to continue…]
by Dara Schwartz on December 2, 2011
Sri Lankan flavors bless our table from a special guest
Gathered around the dining room table at the Subel Thanksgiving you’ll hear belly laughs from recited lines of Seinfeld episodes and reenactments of Christopher Guest movie, Waiting For Guffman. Joining in on the laughter, as he passes the gravy, is our welcomed friend from Los Angeles, Chamara Edirisinghe.
As the side dishes circulate on a pass-it-to-the-right rotation, Chamara gestures to me to take a whirl of his whiskey cocktail to help soothe my raspy throat. Sure enough I took his direct orders and my throat and chest began to open up, being left with a warm, cozy tingle inside. I got a nod of reassurance that this is the right treatment plan. [click to continue…]
by Dara Schwartz on November 29, 2011
Gone giddy: the launch of Ohio Loves Local tees
I’m a proud fan of my community and being the local enthusiast that I am, I had designed a local Ohio t-shirt for myself and for friends who shared the local spirit. We soon began to get swarmed at bars and farmer conventions like OEFFA, when wearing the tee out in public. I quickly realized there were others who have gone giddy for local. I decided to go to print and spread the enthusiasm.
The Local Love.
My love for supporting my local community stems from the notion of “knowing where your food comes from.” For years, on every Saturday, I’ve been biking to the North Market Farmers’ Market to pay visit to my farmer friends. As I am usually pedaling late trying to beat the clock of tear down, I hurry to fill my tote with their in-season, fresh produce that they picked within 24 hours. After I overcome my panic of trying to find the farmer who has the last carton of free-range eggs, I join my friends on the back ledge of their produce truck and scarf down a croquette from Kitchen Little, a local food and poultry business located inside the market. [click to continue…]
by Dara Schwartz on November 23, 2011
Thanksgiving Table, Side Three: Roasted Parsnip Mashed Potatoes
I confess. I’ve messed with the Thanksgiving mashed potatoes. The well-known buttery, creamy mashers we’ve all come to expect at our holiday tables has turned into one sweet mess. We can thank the pale-colored, carrot-looking root vegetable, the parsnip, for it’s sweet invasion. When roasting parsnips, their natural sugars caramelize, resulting in sweet, rich flavors. And when combined with our traditional cooking method of mashed potatoes, you get added flavor and texture. This side is one to please—your gravy will be jumping out of its boat. [click to continue…]
by Dara Schwartz on November 22, 2011
Thanksgiving Table, Side Two: Roasted Beet and Apple Salad
Texture is a unique attribute that you can create in any dish. Finding that perfect balance in every bite can really take it up a notch. In this Thanksgiving salad, I’ve combined tender, roasted red and golden beets with crisp, tart apples to build a lovely harmony of texture, while creating a vibrant, visual appeal.
This is a great salad to kick off your Thanksgiving meal—Not only is it light and airy, it will be your colorful side centerpiece. [click to continue…]
by Dara Schwartz on November 21, 2011
Sassy Sides Take Center Stage
I’m a Thanksgiving traditionalist at heart. I admit, I get a little snobby about the Thanksgiving spread. If it doesn’t include Momma Schwartz’s stuffing of toasted, sliced bread loaves soaked in beef consomme, or the roasted turkey set early morning that was marinating for 24-hours in my father’s secret brine, you may be at risk of receiving some sassy attitude from my end. My plating rules are simple. The outer layer of the mashed potato circle must ooze into the stuffing, which overlaps the even ratio of white and dark carved slices of turkey meat, set up for the perfect gravy canal. These are the very flavors that have been branded on my palate as “Thanksgiving.”
As I honor my family tradition and the traditional ingredients that come with it, I’ve turned to sides to take the table. With a little pizzazz, you can take those very Thanksgiving ingredients we’ve come to love to a whole new level. I invite you to share the following recipes at your Thanksgiving table. This year, consider your sides and create new traditions with traditional ingredients. Just don’t mess with the bird or stuffing. [click to continue…]
