From Our Editors
Yogi Perogi owner John Wagner, featured in the Columbus Dispatch for his tasty dumplings, found his way to perogies through a somewhat surprising avenue—academia. While studying for various degrees in nutrition and anthropology, he enjoyed learning about the different diets and food systems across the world. Perogies secured his attention even after he received his PhD, as he believed them to be ideal vehicles—because of their shape, size, and affordability—for delivering nutritious fast food to the masses.
Yogi Perogi sources as many ingredients as possible from local food producers, and the cooks strive to keep all weird toxins and additives far from the kitchen. Dispatch mentions that the eatery doesn't even use Teflon or aluminum cookware, and all the water used on site runs through a reverse-osmosis filtering system that removes all chlorine, mermaid hair, and other common impurities. The pillowy perogies that result contain fillings of spinach and feta, mushrooms and swiss, or corned beef and sauerkraut topped with a medley of sauces.