Eating food that has been grown locally has all kinds of benefits, from your health to the economic support of local farmers, for the environment, for your own neighborhood. But it takes a somewhat different attitude to cooking and shopping. Cincinnati has a thriving local food scene. The class covers the philosophy and history behind the local food movement, an introduction to local farmers markets, both summer and winter, other ways to get local food, how to pay less, and ideas for how best to use local produce.

Moderator: Polly Campbell was the food and restaurant writer for the Cincinnati Enquirer. She is a dedicated local food shopper and a member of the Greater Cincinnati Local Food Policy Council She also writes for Edible Ohio Valley, a local foods magazine.