In a thoughtful piece on farm-to-table cooking in the Rust Belt, New York Times writer Julia Moskin covers the mutually beneficial relationships between farmers and chefs that has helped boost our region's image from dead zone to world-class food destination.

"Until recently, the American food revolution seemed to bypass this region, leaping from Chicago to Philadelphia without making stops in places like Toledo, Cleveland, Akron and Pittsburgh," Moskin writes. "Now, the region is linked by a group of educated, ambitious chefs who are building a new kind of network."

Greenhouse Tavern chef-owner Jonathon Sawyer is singled out for fostering relationships with area farmers -- specifically those growing in the Cuyahoga Valley National Park as part of the Countryside Initiative.

"Convinced that the relationship between chefs and farmers is one of the keys to bringing the city and the region back to life, Mr. Sawyer has cooked and coaxed a new local food system into being."

Read the rest of the tasty news here.