Food Belt
Sharing stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in the rust belt city of South Bend, Indiana.
Episodes
This morning The Ragamuffin Bakery announced they will be closing their storefront. The news of a beloved storefront closing often comes with a heaviness. But for owner Abigail Emmons, this decision isn’t due to financial struggles; it’s an intentional step toward a new chapter.
Food Belt is a project by Kath of Keur Design Studio to share stories of food from the rust belt city of South Bend, Indiana.
Growing up, I ate plenty of brown bread, but the first time I ever baked it was three years ago today with my grandmother as she was dying.
Food Belt is a project by Kath of Keur Design Studio to share stories of food from the rust belt city of South Bend, Indiana.
This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.
Friends, acquaintances, familiar faces. Fill the front. Fill the back. Fill the tables and chairs. Working, chatting, reading. A familiar hum.
Food Belt is a project by Kath of Keur Design Studio to share stories of food from the rust belt city of South Bend, Indiana.
This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.
Two years ago, I started this blog with the ambitious idea of putting South Bend on the map as a food destination. But soon, I realized this isn’t about convincing the world (or Notre Dame students)—or even ourselves—that we stack up to other cities. And why should we try?
Food Belt is a project by Kath of Keur Design Studio to share stories of food from the Rust Belt city of South Bend, Indiana.
This pod...
If you appreciate good restaurants, especially if you live in South Bend, you’ve likely experienced flavors from Terra Spice. However, this premium spice company flies under the average consumer's radar. The fact that you’re reading this right now is a bit of a story in itself…
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are ...
I must confess, my quality of life is directly proportional to the availability of croissants. And unfortunately, the croissant scene here in South Bend, until now, has been lacking.
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.
This podcast was recorded and produced by Jon o...
On the corner of Fifth and Main sits a casual Tex-Mex joint called Anemel Torteria, led by chef James Galbraith. An exceptional restaurant in an unassuming place. It’s well worth the drive
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An invitation: I’m hosting a special night of Kath’s Dinner Club on April 19th at Anemel. Please RSVP here.
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewer...
Moonlighter is a new concept—not simply The Early Bird Eatery with extended hours. It’s a different chef, a different menu, and a different cocktail program. And still, for fans of The Early Bird Eatery, the connection is clear and familiar.
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Be...
Last month I hosted Kath’s Dinner Club, a four-week dinner series at South Bend restaurants. These dinners confirmed my belief that there’s something special about eating together.
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.
This podcast was recorded and produced by Jo...
This time of year at Crooked Ewe Brewery, the twenty-some stools outside often stand empty under the glow of heaters. Tonight, I’m the only one out here. Understandably so I think. We don’t often consider the option to eat outside in the winter, but it can be really lovely.
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a...
I must admit, The Huldra latte is quite tempting. And appropriately so, considering it is named after a seductive forest spirit in Norse mythology, a long-haired blonde maiden who offers reward to those who please her but death to those who fail to do so. It’s an impeccable balance of umami, sweet, bitter, smoky, and creamy, with a little hint of spice. The warmth calls to me.
Food Belt is a project by K...
At a recent dinner at Farrand Hall, Roselily chef Eamonn McParland featured the freshest selections from Butternut Farms just a few miles away—a collaboration between chef, farmer, and the weather.
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.
Flush with the first glass of wine, we were feeling conversational. “Do you think,” began my companion, “that somewhere in France, right now, there’s a little brasserie where the staff was similarly hoping to spruce up their January, and settled on Indiana cuisine?” Our server laughed, either genuinely or with the practiced caw of one who spends too much of his time forced to be polite.
Food Belt is a pr...
When Lauren speaks about cheese, the world fades away, her eyes widen, and her words pick up tempo. I found myself staring down at my plate wondering if I could love anything as much as Lauren loves cheese.
Read the article on Food Belt
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.
Growing up, Vogue introduced Mandy to an artistic sensibility that inspires her work as a pastry chef today.
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.
This podcast was recorded and produced by Jon of Wayfare Recording Co. in South Bend, Indiana.
Three months into the pandemic, Phil Beattie was summoned back to the kitchen at Four Winds Casino. On a typical day, he could make the drive in his sleep, but this time his heart pounded out of his chest and hands gripped the steering wheel as he fought to catch each breath. The best three months of his life were coming to a sudden end.
Read the article on Food Belt
Food Belt is a project by Kath of Keur Design Studio that shar...
When Roselily opened in the fall of 2020, Eamonn’s vision of offering a chef’s tasting came into view, however, very few people were familiar with the concept. “I finally had the nerve to do it during the pandemic when we weren't getting many people in the door,” he shared. “If people are going to risk their lives to come out to eat, let's give them something really special.
Food Belt is a proj...
Inside Dainty Maid Food Hall sits Chef Alain Helfrich’s newest concept, The Breakfast Club, questioning our midwestern American understanding of the meal and inviting us to cross dividing lines to experience the first meal of the day from another’s perspective.
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary ren...
Seth and Rachel Parker purchased twelve acres just outside of South Bend with ambitious plans of starting a vegetable farm. Here is a small window into a day in the life of these first-year farmers.
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.
In this episode, Kath tells the story of two South Bend businesses, Bantam Chicken & Seafood and The Ragamuffin Bakery, that opened during the spring of 2020 when lockdowns due to the pandemic were in full force.
Food Belt is a project by Kath of Keur Design Studio that shares the stories of chefs, bakers, brewers, and makers who are fueling a culinary renaissance in South Bend, Indiana.
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