Comments on: Slow Food Columbus: Snails Slide South

By: Athens Weekend Tour June 2009 « Slow Food Columbus Blog

Athens Weekend Tour June 2009 « Slow Food Columbus Blog — Tue, 14 Jul 2009 18:45:36 +0000

[...] was a day trip highlighting the Village Bakery, Green Edge Gardens and Jackie O’s Pub and was documented by CMH Gourmand. We seem to have very good luck with the weather in Athens, or maybe it is always sunny there. Trip [...]

By: cmhgourmand

cmhgourmand — Sun, 16 Nov 2008 00:45:50 +0000

Mini Review in “Athens Food Tour – Roadtrip to Ruin” August 2008.

By: Carolyn T-W

Carolyn T-W — Sun, 16 Nov 2008 00:22:21 +0000

Gourmand – have you ever posted your casa piece?

By: Hungrywoolf

Hungrywoolf — Fri, 14 Nov 2008 17:43:58 +0000

and since you have modestly neglected to plug your foodcast – Here is another Athens food place O’Betty’s Red Hot.
http://columbusfood.libsyn.com/index.php?post_id=401812

By: hungrywoolf

hungrywoolf — Fri, 14 Nov 2008 13:52:04 +0000

Great account of a wonderful day in Athens. Thanks too for the accolade. I have also been remiss posting about the Athens trip, but I did put some photos up. http://www.bethiasphotos.fotopic.net/c1607772.html
I will (cheekily) take advantage of your post to add a couple of things that really struck me.
One of the themes at the Village Bakery was looking at the true cost of food, but just the monetary cost. Their is a link about this on their website.
At the village bakery, I was really impressed by the fact that they can tomatoes for their marinara sauce and spend the summer putting up vegetables for the winter (peppers, tomatoes, chilis, sauerkraut etc). Also the lengths that they go to to make things from scratch – they are starting to make their own tempeh and picking and grinding heirloom corn for their tortillas (as seen in the huevos rancheros). I think Bob said that they use 4000lbs of tomatoes a year.
Similarly at the brewery – BC told us how he picked 60lbs of pumpkins and roasted them with sugar and spices for his pumpkin beer. All of these people go to great lengths for local and high quality products.
At Green Edge gardens I was impressed with their use of labor saving technology to keep down costs – such as using reemay as a crop cover to insulate, let in 90% of light and keep out pests. The mushroom house was pretty cool too!