It all started with beans. Pork and beans, to be precise.

Indiana's own Jacobs & Brichford Cheese produces three farmstead artisan cheeses from the raw milk of their grass-fed cows. Three of their cheeses have received Good Food awards, which are awarded to food producers and farmers who are “leading…

Many millennials are going back to their ancestors' culinary roots of preserving and canning food. The old-fashioned trend has gained popularity in the last few years and doesn't show a sign of slowing down. Visit the event!

Since the opening of Milktooth in downtown Indianapolis’ Fletcher Place, all eyes have been on chef and owner Jon Brooks. The breakfast-fare-inspired spot opened just last October, and Brooks has already been named one of Food and Wine’s 2015 Best…

I opened Pandora’s box recently by naively asking a group of friends what makes the best Bloody Mary. Their responses were as varied as those of a group of four-year-olds being asked to name the single best Christmas gift. My friends offered up…

Purdue Extension is the research-based education provider for Indiana’s land grant university, Purdue University, and has been providing agricultural resources to Indiana residents for more than 100 years. In response to the uptick in startup farm…