Foodways: Place-based

Place-based foods are tied to a particular place. Maybe they originated there, were grown there, or were eaten there, but the important thing is that they remind us of that place. They often carry settlement history or give clues to the local geography.

We don’t always recognize place-based foods; Some are public icons, others are everyday foods that are usually eaten at home. Some foods have long, deep-rooted histories and others come from fairly recent marketing inventions.

Northwest Ohio’s place-based foods reflect the German-influenced settlement as well as the hands-on and pragmatic approach to farming that was necessary for survival. Like the people of Northwest Ohio, our foods tend to be straightforward, hearty, no-nonsense. Our focus is more on comfort and filling the stomach than on gourmet tastes.

DISTINCTIVE FOODS OF NW OHIO
Some place-based foods are DISTINCTIVE - meaning they are unique to a place. REPRESENTATIVE FOODS OF NW OHIO
REPRESENTATIVE foods can be found in many different areas, but can still represent the history and culture of a particular place. In Northwest Ohio, these popular foods often stem from strong family traditions.

BUCKEYES
Resembling the semi-poisonous nut from Ohio’s state tree, this candy is both a homemade and a commercial confection. It is a bite-sized ball of peanut butter and butter, sweetened with powered sugar and a drop of vanilla, then partially dipped in a semi-sweet chocolate coating. more...

HOT CHICKEN SANDWICHES
Popular at church suppers and pot-lucks, this dish starts with shredded chicken often cooked with cream of chicken soup, then served on a hamburger bun.

CHICKEN POT PIE
Not the usual chicken and vegetables in a pastry shell, but chicken stewed with home-made egg noodles served on top of mashed potatoes. Usually accompanied by a roll and buttered corn, this dish represents the German tradition of “stacking up” on starches.

SAUERKRAUT BALLS
Sauerkraut, a traditional German staple, can be mixed with ground beef and deep-fried as an appetizer.

PORK-A-LEANS
To promote lean pork products in the 1970s, this 100% whole-pork sausage patty was invented by three Wood County farmers and the Belleville Brothers Packing Co. in Bowling Green.

WALLEYE
Fish fries are held throughout the year, particularly during Lent. Fishing families have their favorite recipes for their freezers full of walleye and other local catches. Pan frying in beer batter tends to be a favorite.

APPLES and APPLEBUTTER
Apples, an all-American icon, celebrate pioneer roots and legendary Johnny Appleseed. Applebutter is an American adaptation of German plumbutter. Both foods are celebrated at local festivals.

CABBAGE ROLLS & HOMEMADE EGG NOODLES
Inexpensive and nutritious cabbage leaves are wrapped around a ground meat mixture to make this Eastern European dish. Homemade egg noodles are still a favorite family tradition.

SAUSAGE
German and Hungarian immigrants brought a variety of recipes and techniques for sausages, such as bratwurst and kielbasa. Many local butcher shops still carry on these traditions.

POT ROAST
The hearty pot roast varied between cultures and climates as a result of making a meal with whatever was available.

GREEN BEAN CASSEROLE
Invented by the Campbell Soup Company in 1955, the original recipe is one can cream of mushroom soup, four cups cooked green beans, a handful of canned fried onions, one teaspoon soy sauce, and a dash of pepper. Mix together and bake. The recipe and ingredients are available nation-wide, but the casserole represents the local aesthetic of using processed foods, thick sauces, and quick, dependable recipes.

PIE
Black raspberries, service-berries, blackberries, and elderberries are prevalent and often find their way baked into a pie. Bowling Green State University is also recognized for its signature coconut cream pie.

CORN
Corn is a major commercial crop and a significant part of local foodways such as kettle corn, roasted corn, and corn pudding.

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	Place-based foods are tied to a particular place. Maybe they originated there, were grown there, or were eaten there, but the important thing is that they remind us of that place. They often carry settlement history or give clues to the local geography. We don’t always recognize place-based foods; Some are public icons, others are everyday foods that are usually eaten at home. Some foods have long, deep-rooted histories and others come from fairly recent marketing inventions. Northwest Ohio’s place-based foods reflect the German-influenced settlement as well as the hands-on and pragmatic approach to farming that was necessary for survival. Like the people of Northwest Ohio, our foods tend to be straightforward, hearty, no-nonsense. Our focus is more on comfort and filling the stomach than on gourmet tastes.

DISTINCTIVE FOODS OF NW OHIO Some place-based foods are DISTINCTIVE - meaning they are unique to a place.		REPRESENTATIVE FOODS OF NW OHIO REPRESENTATIVE foods can be found in many different areas, but can still represent the history and culture of a particular place. In Northwest Ohio, these popular foods often stem from strong family traditions.
BUCKEYES Resembling the semi-poisonous nut from Ohio’s state tree, this candy is both a homemade and a commercial confection. It is a bite-sized ball of peanut butter and butter, sweetened with powered sugar and a drop of vanilla, then partially dipped in a semi-sweet chocolate coating. more... HOT CHICKEN SANDWICHES Popular at church suppers and pot-lucks, this dish starts with shredded chicken often cooked with cream of chicken soup, then served on a hamburger bun. CHICKEN POT PIE Not the usual chicken and vegetables in a pastry shell, but chicken stewed with home-made egg noodles served on top of mashed potatoes. Usually accompanied by a roll and buttered corn, this dish represents the German tradition of “stacking up” on starches.	SAUERKRAUT BALLS Sauerkraut, a traditional German staple, can be mixed with ground beef and deep-fried as an appetizer. PORK-A-LEANS To promote lean pork products in the 1970s, this 100% whole-pork sausage patty was invented by three Wood County farmers and the Belleville Brothers Packing Co. in Bowling Green. WALLEYE Fish fries are held throughout the year, particularly during Lent. Fishing families have their favorite recipes for their freezers full of walleye and other local catches. Pan frying in beer batter tends to be a favorite.	APPLES and APPLEBUTTER Apples, an all-American icon, celebrate pioneer roots and legendary Johnny Appleseed. Applebutter is an American adaptation of German plumbutter. Both foods are celebrated at local festivals. CABBAGE ROLLS & HOMEMADE EGG NOODLES Inexpensive and nutritious cabbage leaves are wrapped around a ground meat mixture to make this Eastern European dish. Homemade egg noodles are still a favorite family tradition. SAUSAGE German and Hungarian immigrants brought a variety of recipes and techniques for sausages, such as bratwurst and kielbasa. Many local butcher shops still carry on these traditions. POT ROAST The hearty pot roast varied between cultures and climates as a result of making a meal with whatever was available.	GREEN BEAN CASSEROLE Invented by the Campbell Soup Company in 1955, the original recipe is one can cream of mushroom soup, four cups cooked green beans, a handful of canned fried onions, one teaspoon soy sauce, and a dash of pepper. Mix together and bake. The recipe and ingredients are available nation-wide, but the casserole represents the local aesthetic of using processed foods, thick sauces, and quick, dependable recipes. PIE Black raspberries, service-berries, blackberries, and elderberries are prevalent and often find their way baked into a pie. Bowling Green State University is also recognized for its signature coconut cream pie. CORN Corn is a major commercial crop and a significant part of local foodways such as kettle corn, roasted corn, and corn pudding.