FOOD & DRINK

B-town Brews Using Local Malts, Hops, and Yeasts

Take a look at a lot of Bloomington restaurant menus and you will see an emphasis on locally sourced ingredients. The localvore movement fits well into Bloomington’s culture. Perhaps this is why I drink local beers whenever I can, supporting the talent of Bloomington’s brewers with each pint. In turn, these local brewers are seeking out locally and regionally sourced ingredients for their beers.

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Bloomington & Vine: Exploring Owen Valley Wines

Just 20 minutes west of Bloomington, on Highway 46, the town of Spencer, Indiana, is enjoying a renaissance (see story, “Spencer Reimagined,” page 118). The downtown boasts new shops and restaurants, and most notably, the restored Tivoli Theatre. The Owen Valley Winery has established a tasting room just off the theater lobby.

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Recipes for Summer from ‘Earth Eats’ Book

For more than eight years, WFIU-FM has provided locally sourced food ideas via its weekly Earth Eats radio show. A new cookbook written by the program’s host, Annie Corrigan, along with program contributor Chef Daniel Orr, allows foodies to keep Earth Eats at their fingertips.

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Mami’s Gelato: A Local Vegan Dessert Now Sold Nationally

When Naomi Posner-Horie moved to Bloomington in 2003, it was to support her daughter Natasha’s interest in pursuing music studies at Indiana University. “Natasha is the only reason we came to Bloomington, and it seemed a good, safe place for my two younger daughters, too,” Posner-Horie says.

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New IU Institute Brings Diverse Communities Together to Study Food

Choosing which foods to buy and eat has become an increasingly complex decision. Should you banish sugar-laden soda from your diet? How do you know whether a food has been produced under fair, humane, and environmentally sound conditions? At the newly launched Indiana University Food Institute, questions like these are sparking vigorous debate and scientific inquiry. The Food Institute aims “to bring together the many people across the campus and Bloomington community who are interested in food and studying food,” says institute co-director Peter Todd. “We want to give them opportunities to share their ideas, energies, and efforts.”

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FOOD & DRINK

B-town Brews Using Local Malts, Hops, and Yeasts

Take a look at a lot of Bloomington restaurant menus and you will see an emphasis on locally sourced ingredients. The localvore movement fits well into Bloomington’s culture. Perhaps this is why I drink local beers whenever I can, supporting the talent of Bloomington’s brewers with each pint. In turn, these local brewers are seeking out locally and regionally sourced ingredients for their beers.

Read More

Bloomington & Vine: Exploring Owen Valley Wines

Just 20 minutes west of Bloomington, on Highway 46, the town of Spencer, Indiana, is enjoying a renaissance (see story, “Spencer Reimagined,” page 118). The downtown boasts new shops and restaurants, and most notably, the restored Tivoli Theatre. The Owen Valley Winery has established a tasting room just off the theater lobby.

Read More

Recipes for Summer from ‘Earth Eats’ Book

For more than eight years, WFIU-FM has provided locally sourced food ideas via its weekly Earth Eats radio show. A new cookbook written by the program’s host, Annie Corrigan, along with program contributor Chef Daniel Orr, allows foodies to keep Earth Eats at their fingertips.

Read More

Mami’s Gelato: A Local Vegan Dessert Now Sold Nationally

When Naomi Posner-Horie moved to Bloomington in 2003, it was to support her daughter Natasha’s interest in pursuing music studies at Indiana University. “Natasha is the only reason we came to Bloomington, and it seemed a good, safe place for my two younger daughters, too,” Posner-Horie says.

Read More

New IU Institute Brings Diverse Communities Together to Study Food

Choosing which foods to buy and eat has become an increasingly complex decision. Should you banish sugar-laden soda from your diet? How do you know whether a food has been produced under fair, humane, and environmentally sound conditions? At the newly launched Indiana University Food Institute, questions like these are sparking vigorous debate and scientific inquiry. The Food Institute aims “to bring together the many people across the campus and Bloomington community who are interested in food and studying food,” says institute co-director Peter Todd. “We want to give them opportunities to share their ideas, energies, and efforts.”

Read More

Big Woods Comfort Food: You’ll Feel the Burn

Got a hankering for some classic American comfort food with just enough of an edge to keep your taste buds from feeling too complacent? How about creamy cavatappi (helical tube-shaped) macaroni and five (count ’em,fi ve!) cheeses, studded with the fresh zing of jalapeño peppers? Or fish and chips, spicy enough to bite back when you sink your teeth into the crispy batter? Wings, smoked and baked instead of deep fried, served traditional Buffalo-style or with Middle Eastern za’atar and honey? Or an all-American ice cream oat, where the rich Chocolate Moose ice cream melts into a velvety pint of Quaff On! Common Necessity Hazelnut Stout? Big Woods Bloomington has your number.

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Oddball Fermentables Offers Cysers for Craft Brew Lovers

Like a lot of craft beer lovers, Drew Schradder and James Robinson tried their hand at home brewing, and while they were making some good brew, they realized it wasn’t anything special. So they started experimenting with ciders, meads, and even wine before honing in on something different: cyser, a variety of mead made with apple juice and honey.

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Recipe of the Month: Restaurant Bacon

Have you ever wondered how restaurants get their bacon to look so perfect, and why the bacon you make at home … well, isn’t? David Davenport with Bloomington Cooking School shares his secrets to picture-perfect bacon in April’s Recipe of the Month.

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Fine Dining

    Pickled Carrots Chef Erika Yochum Feast Bakery Cafe  A fun little garnish for salads or tacos or a mezza plate. 1 pound carrots, peeled and sliced into rounds (or freshly picked, thin, baby carrots) Peel from one...

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