Let’s Eat Our Way Through Denmark and SwedenAfter nearly a decade away from leading food trips, I’m hosting a group of two dozen eaters in August 2027. Oct 27 26October 27, 2026Article at Substack
A Turtle Led the Chase for 28 DaysA $12,000+ scavenger hunt ends in a bog, Elkhart County breweries pour signature beers, and Alaskan salmon heads to Goshen Oct 03 26October 03, 2026Article at Substack
Why I Stopped Buying Dark Roast CoffeeWhat a Costa Rican guide named Ulises taught me about burned beans, shade-grown trees, and the numbers printed on the bag Sep 13 26September 13, 2026Article at Substack
The Mad Farmer and the Coat of Many ColorsWhat I learned from Wendell Berry and Dolly Parton, and why I'm pulling their work off the shelf again. Sep 08 26September 08, 2026Article at Substack
A La Carte: Gulab Brings Punjabi Heat to a Former Pizza HutRosie Singh's five-month-old Elkhart restaurant leans on lamb, tandoor, and street food along Cassopolis Street Sep 01 26September 01, 2026Article at Substack
Navarre Bottles Its Own BubblesNavarre Hospitality Group now has a private-label prosecco, made in Friuli and named for the restaurant it opened in 2025. Aug 20 26August 20, 2026Article at Substack
Flour Power - Edible MichianaAmish tradition and fresh yeast bread are the heart of Country Lane Bakery's rise Aug 18 26August 18, 2026Article at Edible Michiana
Amici's Sequel: Bigger Room, Same Dough, New Zip CodeJanowsky has never opened a second location of any restaurant. Amici South Bend, arriving in September, is the exception. Aug 02 26August 02, 2026Article at Substack
HopLore Finds Its New Digs — By Land and By SeaDocks on the patio, a tiki bar out back, and a small-town brewery that just tripled in size. Jul 19 26July 19, 2026Article at Substack
Come To Scandinavia HungryI’m leading an 11-day culinary journey through Denmark and Sweden in 2027. Expect unforgettable meals, coffee breaks, beautiful design, and plenty of learning along the way. Jul 05 26July 05, 2026Article at Substack
I Flew to New York for a Hamburger and Didn't Want to LeaveGeorge Motz has spent 20 years championing the American burger. The burger scholar finally has a counter of his own. Jun 29 26June 29, 2026Article at Substack
The Third Cataldo to Win the WorldCarmela (Cataldo) Williams built her winning pizza in Naples with nothing but flour, oil, and resilience. Jun 14 26June 14, 2026Article at Substack
Goshen Is Getting a Restaurant Row and I'm Here For ItWider sidewalks, bike lanes, outdoor dining, and a block full of great restaurants. This is what a healthy downtown looks like. Jun 08 26June 08, 2026Article at Substack
My Brush With Wienermobile GreatnessLong before the Wienie 500 went viral, I found myself behind the wheel of a 27-foot hot dog in an Elkhart parking lot. May 25 26May 25, 2026Article at Substack
Ten Good Things, Right NowA graduation, a cake, a few trees, and a handful of small joys that help carry the heavier parts of life. May 04 26May 04, 2026Article at Substack
The Last Assignment Is InEleven things grad school taught me about focus, leadership, spreadsheets, and why storytelling still wins. Apr 21 26April 21, 2026Article at Substack
When the Tap Runs DryGreenbush Brewing closes just shy of 15 years, a reminder of how even the strongest runs come to an end Apr 15 26April 15, 2026Article at Substack
The Monday After Easter Should Smell Like Butter and OnionsDyngus Day was kielbasa, pierogies, politicians, and community. In Elkhart, it was ours. Now it's gone. Apr 06 26April 06, 2026Article at Substack
The First Thursday Still Feels Like a HolidayFrom the opening tip to "One Shining Moment," March Madness is a glorious time. Mar 23 26March 23, 2026Article at Substack
They Finally Opened Their Own PlaceInside Nova’s, the small Goshen restaurant where two seasoned pros are building something joyful — and delicious — of their own. Mar 02 26March 02, 2026Article at Substack
