Northeast Ohio has become somewhat of an epicenter of the local foods movement in the United States. From innovative urban agricultural zoning in Youngstown and Cleveland, to recognition of its historic and independent open markets (e.g. West Side Market in Cleveland), to entrepreneurial efforts to integrate local farming and markets in the Cuyahoga Valley National Park, to future planning to increase local food growth, retailing, marketing and processing,[1] the region has set an example for other areas of the Midwest and the nation to follow. The case for local food has been made by many organizations, citing how local food means:[2] Better quality: Fresher, picked at the peak of flavor, and it loses fewer nutrients in transport. Better for the environment: Uses fewer fossil fuels in transportation, fewer chemicals for farming and promotes biological diversity. Better for the economy: Invest in local business, and they’ll invest locally, too. And eating…
Food
Located along Lake Erie and the Pennsylvania border in Northeastern Ohio, Ashtabula County is Ohio’s largest in terms of land area. However, it is not only the size of Ashtabula County that makes it unique among all Ohio counties. Its location and topography bestow upon it the most unique microclimate in the region. Situated where the Lake Erie escarpment is closest to the lake provides gradual warming temperatures in the spring and warm lake-effect air in the fall. This moderating microclimate and above-average to ideal soil conditions are perfect for growing grapes. Perched atop the remnants of glacial beaches and covered with vines planted over generations, the Lake Erie and Grand River Valley grape growing regions are the largest in Ohio. Ashtabula County alone produces 65% of all Ohio’s grapes.[1] Here lies the heart of Ohio wine country, where agriculture, economic development and tourism have come together through community collaboration…