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CULINARY SCENE
Visitors to Columbus will never be hurting for dining options, thanks to the wide variety of restaurants covering many different levels of culinary excellence. The city's chefs specialize in areas ranging from organic foods to vegetarian and vegan specialties, and from fine French or Mediterranean cuisine to top-notch ice cream.

The chefs' backgrounds are as diverse as their food. Ice cream chef Jeni Britton-Bauer started her first ice cream business while still a student at The Ohio State University, and now creates frozen concoctions that draw national attention. Other chefs include Magdiale Wolmark, who grows many of his own vegetables and herbs in a kitchen-garden just outside his back door.

Columbus is one of more than 20 cities in the United States to boast its own chapter of Dine Originals. This group of 40 restaurants that take pride in the fact that they are locally-owned enterprises. They range from small cafes, to upscale eateries, to restaurants with their own micro-brewed beers.

Many of the city's chefs also place emphasis on using local ingredients, teaming with organizations such as Local Matters, which is dedicated to connecting local farms with local chefs, and educating the public about the need for a self-sufficient food supply. Another major contributor is the famed North Market, which is home to 36 local businesses that specialize in fresh, naturally grown and organic produce, and is a popular marketplace for chefs and local shoppers alike.

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