What’s Old is New

‘Stay Generous’

“Come hang out with us!”

Come hang out with us

Bright Spots

Exploring the Delights of Michiana’s Coffee Scene

Food That Feels Like Home

Fit for a King

Rising Star

Midwest Fresh

Smokin’ hot: Michiana pitmasters are savoring the rising popularity of barbecue

Small Farms, Big Changes

South Bend chef redefines downtown diner

Turkish Delights: Chef shares her love of Mediterranean cuisine

Food businesses take on challenges of the pandemic

Food Not Bombs: volunteers protest violence by feeding people

Culinary programs prepare future chefs the business

Women energize the South Bend bar scene

Family Dinner, Italian Style

Q&A with Lisa Caponigri, author of This is Sunday Dinner

South Bend family finds beauty in simple living

South Bend neighbors share meals and take action

New Life for the Armory

Lush in flavor only: Zero-proof cocktails don’t have to be boring

10 things to eat right now: Ice cream

Carriage House boasts spectacular gardens and open-air kitchen

Midwest Kosher delights South Bend with authentic specialties

South Bend school farm program connects students to the land

Popularity of vegan cuisine reflected on restaurant menus

Michiana mushroom growers are devoted to their craft

Tapastrie bartender brings back the craft of classic cocktails

Kyoke Magari-Ball crafts unique ceramics for your dinner table

Immigrants expand our palates and enrich our communities

The Oliver Inn serves breakfast and historic charm in South Bend

Chef Alain Helfrich shares cooking tips and techniques

Come Together: 3 places foster community through food and art