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Food & Drink 72 results
Ruthie Cohen's Chicken Marrakesh is cooked with dried cherries, other dried fruit, olives, and pecans. | Photo by Ruthie Cohen

Stirring the Pot: A Bowl of (Dried) Cherries
Ruthie Cohen
Being a friend is a privilege, says Ruthie Cohen. With some friends, talking about cooking and cherries can lead to talk of restaurants, yoga poses, children, grandchildren, and former husbands. For her, friendship is a hallowed institution — a lifeline in stormy seas and a place where we can be our best selves. Click here to read the full story.
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Adam (left) and Alicia Sweet, owners of King Dough pizza, stand next to their Italian brick oven in their brick-and-mortar location on the downtown Square. | Photo by Lynae Sowinski

B-town Becoming a ‘Bootstraps Community’ of Unconventional Collaborations
Jonna Mary Yost
Writer Jonna Mary Yost explores how a new brand of entrepreneurs in B-town are working outside the usual business model — and making it work. It isn’t about just baking the best pizza or brewing the best coffee. It’s about working with people you like and making your town a better place. Click here to read the full story.
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Ruthie Cohen's son named this dish "Swamp" almost 20 years ago, and the name has allowed her to claim the recipe in a way that is singular to her family. | Photo by Ruthie Cohen

Stirring the Pot: Swamped!
Ruthie Cohen
A dish doesn’t have to look pretty, or even sound pretty, to be delicious. And Ruthie Cohen’s souplike, stewlike “Swamp” is more than either of those. It’s her own version of Proust’s madeleine, a tasty delight that brings back fond memories of the time a smart-aleck teenager gave the dish its name. Click here to read the full story.
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Mark Havens, head brewer of Quaff ON! Brewing Company, stands in the doorway of the Quaff ON! production site in Brown County, which is located in an old bowling alley. | Photo by Jonna Mary Yost

Quaff ON! Brewery ‘Abides’ in Nashville, Expanding Its Production and Adding a Distillery
Jonna Mary Yost
When it seems another craft brewery or distillery is opening every month, it’s natural to ask, how many can a community support? Quaff ON! Brewery, which is both building a new beer-making facility and starting a distillery in Nashville, shows writer Jonna Mary Yost how such companies can be integral parts of community development. Click here to read the full story.
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Clockwise from left: Ruthie Cohen's White Chocolate Cherry Macadamia Cookies, Chocolate Chip Medley Cookies, and Toffee Bars make great treats. | Photo by Ruthie Cohen

Stirring the Pot: A Trio of Treats
Ruthie Cohen
Ruthie Cohen says volunteering at Habitat for Humanity is both humbling and empowering. But her biggest contribution isn’t hanging doors or framing sheds — although she has learned such skills (more or less). Rather, the skill she brings to the worksite has helped her find a home among her fellow volunteers. Click here to read the full story.
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Many local bars have staff members responsible for intervening in situations that appear to be dangerous. For example, The Atlas Ballroom says it hires more door staff per square foot than any other bar in town. | Photo by Natasha Komoda

Managers of Local Bars Say Preventing Sexual Assault Is More Art Than Science
Sarah Gordon, Natasha Komoda
While alcohol is called the single most common date-rape drug, at least one study shows that the culprits of unwanted sexual contact in bars are usually sober. In this report by Sarah Gordon, the people who run three bars in Bloomington and the prevention programs coordinator at Middle Way House talk about preventing sexual assault. Click here to read the full story.
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Susan M. Brackney says mixed greens (shown above), sprouts, microshoots, and vegetables grown indoors pack a nutritional punch you’re unlikely to get from the grocery store. | Photo by Susan M. Brackney

Getting Fresher Greens This Winter — Indoor Gardening Is Easier and Cheaper Than Ever
Susan M. Brackney
Nothing beats just-picked veggies, and the cold, short days of winter need not stop you from having them. Susan M. Brackney shows how greens, sprouts, microshoots, and vegetables can be grown cheaply and easily indoors. One reason, she explains, is that lighting has become more efficient. T-what?! Click here to read the full story.
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Ruthie Cohen's Stuffing Loaf, an alternative to stuffing made from the bird's cavity. | Photo by Ruthie Cohen

Stirring the Pot: A Journey to the 7 Minute Thanksgiving Meal
Ruthie Cohen
After realizing her Thanksgiving dinners were not so Norman Rockwellian, Ruthie Cohen shed the expectation of “how things ought to be” and embraced the way things are. Preparing for Thanksgiving dinner has now become an ongoing celebration — and her utilitarian Stuffing Loaf, a means to an end. Click here to read the full story.
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Ruthie Cohen's "coveted and labor-intensive" Drora Apple Pie Cake. | Photo by Ruthie Cohen

Stirring the Pot: Apples to Apples
Ruthie Cohen
Ruthie Cohen reflects on how rituals season our lives, such as the apple-picking pilgrimages she and her children used to take every fall. Although her children have “launched” (that is, left the nest), she continues to peel, core, and prepare, adding her own touches to a coveted recipe and remembering the smiling eyes of her apple-cheeked children. Click here to read the full story.
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Two young girls bob for apples at a previous Bloomington Community Orchard Cider Fest. | Photo courtesy of Bloomington Community Orchard

Community Orchard Embodies the ‘Core Values’ of Bloomington
Jen Hockney Bratton
Cider Fest, on Saturday October 10, celebrates more than just the apples picked at the Bloomington Community Orchard. Jen Hockney Bratton’s article shows how the five-year-old project has influenced many lives in many ways, and what remarkable things are accomplished when a group of people align themselves with the “core values” of a community. Click here to read the full story.
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A pattypan squash had been intimidating Ruthie Cohen for a week, before she used it to create a ratatouille. | Photo courtesy of Jamain

Stirring the Pot: Craft a Recipe, Craft a Life
Ruthie Cohen
Hang out by the stove with Ruthie Cohen as she creates ratatouille from a pattypan squash that has been intimidating her for a week. In her food column, "Stirring the Pot," a Limestone Post exclusive, the mischievous sage contemplates the simple and often mysterious sauce of life, while always “respecting the alchemy.” Click here to read the full story.
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Red Frazier bison graze in the summer heat. Photo by Ron Eid

Bring on the Bison: Natural, Nutritional Meat Making a Comeback in Indiana
Brian Hartz
Thanks to the efforts of the government and private individuals such as Zach Martin, owner of Red Frazier Bison Ranch in Greene County, America is once again a land where the buffalo roam — just in time for Indiana’s bicentennial next year. Click here to read the full story.
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