The Indy Health District’s leaders want to find solutions for the issues weighing heaviest on these neighborhoods, including housing, transportation, land use, safety and food deserts.
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From the kitchen in their home south of Broad Ripple, Sonja and Alex Overhiser have created, tested and posted more than 3,000 recipes to their 14-year-old food-influencer website, which receives millions of pageviews per month.
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The multitude of parties will keep local event and catering companies busy and create an increase in food donations for an Indianapolis not-for-profit.
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Taylor’s Bakery, a cake and pastries business that had been owned by four generations of the same family, has been acquired by an Indianapolis real estate investor.
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Billed as the “world’s largest food sport competition,” the event will feature more than 1,200 chefs from more than 30 countries battling in 12 categories at the Indiana State Fairgrounds; 21 Indiana chefs are scheduled to compete.
The couple talked with IBJ about what it takes to publish a cookbook and how it fits into their overall business strategy.
Birthday Chocolates delivers small boxes of homemade chocolates—most often turtles—to workers on behalf of their companies or organizations, usually for birthdays but also for work anniversaries or other occasions.
The May 4 culinary party at the Indianapolis Motor Speedway that raises funds for the Indiana University Health Foundation is sold out.
Under the system, restaurants receive a letter grade from A to C based on a 100-point scale for sanitation.
Chocolate is still a True Essence staple. But in 2021, the company shifted its focus to work on industrial challenges in the food supply chain.
The restaurant emerged 11 years ago in a previously abandoned Fletcher Place building, immediately gathering accolades and contributing to the city’s ascent as a culinary destination.
Indiana is following California’s lead in moving toward regulating third-party food delivery providers by requiring them to get written consent from restaurants to deliver their food.
Indianapolis and Denver have been selected as two cities that will work with the Maryland-based Partnership for a Healthier America and the International Fresh Produce Association, a Delaware-based trade group, to try to double residents’ consumption of fruit and vegetables.
Two alcoholic beverages, Sun King’s Caramel Corn beer & Hi and Mighty’s Lemon ShakeUp, will join the roster of menu items.
A certified beer sommelier, or cicerone, Beers has studied the art of brewing for several years and strives to share her knowledge with the public and other beer enthusiasts—whether it’s over a pint or over the internet with her “Drinking with Beers” YouTube channel.
The protein found in bugs—and their ability to gobble up organic waste—could be key to addressing worldwide concerns over food supplies, greenhouse gas emissions, and land and water utilization.
A coalition of city-county government and local community groups this week completed a final round of applications for a federal grant of up to $75 million, that could total $90 million with a required local match.
High Alpha launched Castiron in October. The startup offers a platform for culinary artisans to sell their products, connect with customers and run their businesses.
Breadworks, a Greencastle-based bakery and restaurant, is opening an outpost this fall at the former home of Locally Grown Gardens on 54th Street, thanks in large part to a strong connection with late Indianapolis chef Greg Hardesty.
The Indiana State Fair is set to offer new food items this year that will be featured in its “Taste of the Fair” contest, includes everything from a funnel-cake-inspired beer to a grilled cheese sandwich made with waffles.
Josh Greeson left the real estate industry to focus on his dream of becoming a baker. It began to rise when he worked at the well-known Amelia’s in Fletcher Place.
The 14,000-square-foot store—Indy Fresh Market—will be run by two neighborhood entrepreneurs and located in an area that is designated a food desert.
Chef Vlad Victor Bora classically trained in French cuisine, has cooked in corporate settings, on a cruise ship and in hotels. But Bora, who was born in Romania, says his newest gig as executive chef at the Ronald McDonald House in Indianapolis is more like Food Network’s “Chopped.”
Proposal 337 could move the needle forward on food insecurity and access problems by creating a structure that brings together and guides stakeholders already working on solutions.
