FOOD & DRINK

Munich Dunkel: Don’t Fear the Dark

Each autumn, everyone who loves beer seems to turn German, celebrating Oktoberfest and drinking its namesake beer. While that style is certainly laudable, another notable beer style that hails from those same Bavarian breweries is often overlooked—the Munich dunkel.

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What’s for Dinner? Alpaca, Kangaroo, Camel!

At The Butcher’s Block you can get the standard tailgate and backyard barbecue favorites—steaks and ribs, brats and chicken. But behind the counter, a chalkboard also lists some 20 lesser-known exotic meats, everything from alligator and antelope to elk and kangaroo.

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Friendly Beasts Cider Co. — B-town Home of Hard Ciders

As owners of Friendly Beasts Cider Company, Fatima Carson and her husband, Ben Romlein, enjoy creating hard ciders that they say challenge people’s expectation of what ciders can be, tailoring them to the changing seasons and to a wide variety of tastes.

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Review: Hive—Healthy Comfort Food and Pie

Start with the pie. Really. It’s all good at Hive but if you don’t save room for the Hive Pie (aka, buttermilk pie) you will have a hard time forgiving yourself. Or, full, you will eat it anyway and pay for it later.

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‘The Essential Plant-Based Pantry’

Maggie Green, a Louisville-based chef and dietitian who has written several cookbooks of her own, has had the distinction of editing that trusted American classic The Joy of Cooking. But when she cooks at home, she wings it. The secret, she says, is her well-stocked pantry.

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The Lowdown On Organic Wines

As a member of an older generation that grew up with conventional farming techniques and chemical usage, I am skeptical of wines that beckon me with their low sulfite, organic, or sustainable origins.

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Autumn is the Time For Irish Red Ales

As Indiana University students return to campus, Bloomington is once again taking on shades of cream and crimson. While I’m an ardent IU supporter, in the fall my favorite place to see those hues are in my beer glass, as my tastes turn toward malty red ales.

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FOOD & DRINK

Munich Dunkel: Don’t Fear the Dark

Each autumn, everyone who loves beer seems to turn German, celebrating Oktoberfest and drinking its namesake beer. While that style is certainly laudable, another notable beer style that hails from those same Bavarian breweries is often overlooked—the Munich dunkel.

Read More

What’s for Dinner? Alpaca, Kangaroo, Camel!

At The Butcher’s Block you can get the standard tailgate and backyard barbecue favorites—steaks and ribs, brats and chicken. But behind the counter, a chalkboard also lists some 20 lesser-known exotic meats, everything from alligator and antelope to elk and kangaroo.

Read More

Friendly Beasts Cider Co. — B-town Home of Hard Ciders

As owners of Friendly Beasts Cider Company, Fatima Carson and her husband, Ben Romlein, enjoy creating hard ciders that they say challenge people’s expectation of what ciders can be, tailoring them to the changing seasons and to a wide variety of tastes.

Read More

Review: Hive—Healthy Comfort Food and Pie

Start with the pie. Really. It’s all good at Hive but if you don’t save room for the Hive Pie (aka, buttermilk pie) you will have a hard time forgiving yourself. Or, full, you will eat it anyway and pay for it later.

Read More

‘The Essential Plant-Based Pantry’

Maggie Green, a Louisville-based chef and dietitian who has written several cookbooks of her own, has had the distinction of editing that trusted American classic The Joy of Cooking. But when she cooks at home, she wings it. The secret, she says, is her well-stocked pantry.

Read More

The Lowdown On Organic Wines

As a member of an older generation that grew up with conventional farming techniques and chemical usage, I am skeptical of wines that beckon me with their low sulfite, organic, or sustainable origins.

Read More

Autumn is the Time For Irish Red Ales

As Indiana University students return to campus, Bloomington is once again taking on shades of cream and crimson. While I’m an ardent IU supporter, in the fall my favorite place to see those hues are in my beer glass, as my tastes turn toward malty red ales.

Read More

BloomingVeg: Advocacy Group for Vegans 
and Vegetarians (Newcomers Welcome)

If you’re among those who imagine that vegans lead tofu-based lives of quiet desperation, one way to dispel those illusions is to attend a potluck held by BloomingVeg. This 5-year-old nonprofit advocacy group for vegetarians, vegans, and veggie-lovers encourages compassion for animals through the consumption of a (delicious) plant-based diet.

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Quilter’s Comfort: Unusual Teas Made Locally

In the spring, local artist and business owner Patricia Coleman likes to sit down with a cup of her Sagewell tea blend, a combination of Gingko biloba, yerba maté, red clover, elderberry, and (of course) sage. “We all want to enter this awakening time ready to embrace new beginnings,” Coleman, says.

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Sober Joe Coffee: To Help Recovering Addicts

For 25 years, Frank Kerker was a start-up specialist in the beverage industry. With a marketing degree from Indiana University, he helped launch Snapple, SoBe, Muscle Milk, and Fuze. Now Kerker has rolled out his own beverage—Sober Joe Coffee.

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Alchemy the Bar: Where Cocktails Are King

At Alchemy, graduated cylinders and Erlenmeyer flasks get as much use as traditional shakers, strainers, jiggers, and spoons. “I’m always reading about the science of alcohol and the science of beers,” says owner Logan Hunter, a long-time bartender and self-described science geek. “I like figuring out how and why things are going to pair well, based on their chemical constructs.”

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Osteria Rago Aims to Offer Authentic Italian Cuisine

Regular visits with his extended Italian family in Alessandria del Carretto—a small town “in the step of the boot” of the Calabria region—inspired Gregg Rago to bring authentic Italian cuisine to Bloomington. In January, Rago, who co-owns Nick’s English Hut with his wife, Susan Bright, opened Osteria Rago in the converted carriage house that formerly housed the Bloomingfoods Kirkwood location.

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The Haze Craze: New England IPAs

The craft beer scene can be trendy. It’s an industry driven by innovation and boundary-smashing. The newest beer craze—the New England IPA—uses plenty of both hype and hops to offer beer lovers a fun new bandwagon to ride.

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Review: Cardinal Spirits Distillery–A Chef Who Gets It Just Right

It has become customary for restaurants that pride themselves on their cuisine to leave the salt and pepper off the table on the conceit that the chef has seasoned the food exactly right and the likes of us customers shouldn’t be tampering with the final product. More often than not, that conceit is misguided and one has to go through the lengthy process of acquiring a salt shaker while the food grows cold. 

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All About Sherry

At some point in our lives, usually as teenagers, we probably all sneaked a taste of sherry from the cheap bottle used for kitchen recipes. One awful taste was enough to put us off of it for good. But, wait, let’s try again.

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New Goods and New Programs at the Winter Farmers’ Market

Visitors to the Bloomington Winter Farmers’ Market might be surprised by the variety of produce and other goods for sale by local vendors, especially in the dead of winter. But the market has been around since 2004, and Market Master Bobbi Boos says that long experience has paid off.  

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Bodybuilder, Personal Trainer & Artists’ Model

Personal trainer Brian Bourkland is a serious bodybuilder. His clients generally aren’t, but that’s fine with him. “I’m mostly interested in working with people in my generation—40s, 50s, 60s,” Bourkland says. “Everyone should be building strength and bone density to feel better long into their retirement years.”

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Bloomington, Indiana
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