Cooking Instructor, Author, Chef Tricia Wheeler Friday on All Sides Weekend

| November 1, 2013 | 0 Comments

Tricia Wheeler, the founder and publisher of Edible Columbus magazine, teaches a French cooking class at the Seasoned Farmhouse cooking school. Photo by Thomas Bradley/WOSU.

Tricia Wheeler, the founder and publisher of Edible Columbus magazine, teaches a French cooking class at the Seasoned Farmhouse cooking school. Photo by Thomas Bradley/WOSU.

Tricia Wheeler is the founder of The Seasoned Farmhouse, a new cooking school in Clintonville. She is also Editor-In-Chief of Edible Columbus, a quarterly food magazine focusing on Central Ohio. She will join All Sides Weekend: Chefs in the City at 11 a.m. on 89.7 NPR News.

Host Marilyn Smith will discuss Wheeler’s new endeavor and what led to it. She will also touch on her time at Edible Columbus, and what that experience has taught her.

The Seasoned Farmhouse is a great place for cooking classes, but they also feature a learning garden and a cookbook library. Their event space is available as well for group cooking and dining events.

For Tricia Wheeler, this school is not simply a business. It is a mission.

“I felt like the timing of really connecting people to where food comes from and what’s happening in our own community was really important work,” Wheeler says. She says that the history and tradition of cooking, not simply the end result, is important.

Later in the hour, food critic for WOSU Rich Terapak and Columbus Underground restaurant reviewer Miriam Bowers Abbot will join the show. They will discuss food in Columbus and how to approach the once in a lifetime opportunity of blending Hanukkah with a Thanksgiving feast.

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