FOOD & DRINK

Recipes for Fall 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 cookbook written by the program’s former host, Annie Corrigan, along with program contributor Chef Daniel Orr, allows foodies to keep Earth Eats at their fingertips.

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IMU Gingerbread House Workshop: Create a Candy Holiday Masterpiece

Turning the Tudor Room into something resembling Santa’s Workshop requires a lot of hard work and a little ingenuity. To do so, Indiana Memorial Union (IMU) Executive Pastry Chef Ashley Massie says her staff made more than 1,000 pounds of gingerbread and 100 pounds of icing for the IMU Gingerbread House Workshop last year.

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New Bloomingfoods 2U 
Offers Pickup and Delivery

It might be getting more difficult to make your mark in the local grocery arena, but Bloomingfoods General Manager Tony Alongi says it isn’t impossible. That’s why the local co-op has introduced Bloomingfoods 2U, the city’s only grocery delivery service. 

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Coffee-Infused Beers Offer Two Great Tastes in One Glass

On a recent trip to the Bloomington Community Farmers’ Market, my wife, Carmen, and I had to weave around a long line of people waiting to get freshly brewed coffee. Noting the line, I commented that I don’t understand people’s obsession with coffee. She just stared at me and replied, “Really? Have you ever listened to yourself talk about beer?”

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Tips to Pick a Good Wine

Imagine walking into a wine store and immediately finding the perfect wine for an occasion. It’s a nice fantasy but, for most of us, not likely to happen. Even the experienced wine buyer can have problems searching the shelves. Wine selection is often a crapshoot. 

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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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FOOD & DRINK

Recipes for Fall 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 cookbook written by the program’s former host, Annie Corrigan, along with program contributor Chef Daniel Orr, allows foodies to keep Earth Eats at their fingertips.

Read More

IMU Gingerbread House Workshop: Create a Candy Holiday Masterpiece

Turning the Tudor Room into something resembling Santa’s Workshop requires a lot of hard work and a little ingenuity. To do so, Indiana Memorial Union (IMU) Executive Pastry Chef Ashley Massie says her staff made more than 1,000 pounds of gingerbread and 100 pounds of icing for the IMU Gingerbread House Workshop last year.

Read More

New Bloomingfoods 2U 
Offers Pickup and Delivery

It might be getting more difficult to make your mark in the local grocery arena, but Bloomingfoods General Manager Tony Alongi says it isn’t impossible. That’s why the local co-op has introduced Bloomingfoods 2U, the city’s only grocery delivery service. 

Read More

Coffee-Infused Beers Offer Two Great Tastes in One Glass

On a recent trip to the Bloomington Community Farmers’ Market, my wife, Carmen, and I had to weave around a long line of people waiting to get freshly brewed coffee. Noting the line, I commented that I don’t understand people’s obsession with coffee. She just stared at me and replied, “Really? Have you ever listened to yourself talk about beer?”

Read More

Tips to Pick a Good Wine

Imagine walking into a wine store and immediately finding the perfect wine for an occasion. It’s a nice fantasy but, for most of us, not likely to happen. Even the experienced wine buyer can have problems searching the shelves. Wine selection is often a crapshoot. 

Read More

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.

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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.

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.

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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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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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