Q&A with Sonja and Alex Overhiser, whose newest cookbook hits bookstores Oct. 15
The couple talked with IBJ about what it takes to publish a cookbook and how it fits into their overall business strategy.
local food
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IBJ Podcast: Indy’s ‘A Couple Cooks’ on becoming internet famous, publishing new cookbook
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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NBA All-Star events to provide surge in business for local event firms
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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New Taylor’s Bakery owner plans no changes at 110-year-old business
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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Bluebeard chef Abbi Merriss gains acclaim with comfort food, upscale cuisine
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.
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Articles
Made in Indiana: Chocolate deliveries by Birthday Chocolates
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.
Smithfield Foods donation will help this year’s Rev chefs
The May 4 culinary party at the Indianapolis Motor Speedway that raises funds for the Indiana University Health Foundation is sold out.
Fishers restaurants to begin posting health department grades in September
Under the system, restaurants receive a letter grade from A to C based on a 100-point scale for sanitation.
2023 Innovation Issue: Made to last
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.
Bill to protect restaurants from unwanted third-party delivery apps nears final approval
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 aims to get residents eating more fruits and vegetables
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.
Pickle pizza among 22 new vendor menu items at Indiana State Fair
Two alcoholic beverages, Sun King’s Caramel Corn beer & Hi and Mighty’s Lemon ShakeUp, will join the roster of menu items.
Q&A with Amy Beers, on her book about Indy’s craft brewing history
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.
2022 Innovation Issue: Insects can be solution to food supply concerns
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.
Indy competes for $75M to remake brownfields for food processing, manufacturing
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 startup Castiron lands $6M in seed funding
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.
Hardesty helped pave way for new market, bistro by Monon Trail
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.
Indiana State Fair announces 23 new vendor menu items
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.
Baker turning hobby into bagel shop in Cottage Home downtown
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.
Cook Medical, not-for-profits to build full-service grocery near 38th and Sheridan
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.
Q&A with Vlad Victor Bora, the new executive chef at the Ronald McDonald House
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.”
City-County Council plan would fight food access, insecurity issues
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.
Johnson County garden initiative forms to help alleviate hunger
As difficulty accessing food becomes more prevalent throughout Johnson County, and as more and more people take an interest in local food, a group of like-minded residents are banding together to address a growing problem.
City Market leadership hopeful better times are ahead
The historic market’s leaders are optimistic the market can overcome its current troubles and emerge as a stronger institution. But they also acknowledge the hurdles ahead.