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. Read the article on Food Belt 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 Wayfa…

Friends, acquaintances, familiar faces. Fill the front. Fill the back. Fill the tables and chairs. Working, chatting, reading. A familiar hum. Read the article on Food Belt 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 Wa…

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? Read the article on Food Belt Food Belt is a project by Kath of Keur Design …

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… Read the article on Food Belt Food Belt is a project by Kath of Keur De…

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. 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 culi…

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 Read the article on Food Belt 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 …

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. Read the article on Food Belt Food Belt is a project by Kath of Keur Design Studio that shares the stories o…

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. 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 culina…

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. Read the article on Food Belt Food Belt is a project by Kath of Keur Design…

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 s…

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. 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…

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 to…

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 maker…

Growing up, Vogue introduced Mandy to an artistic sensibility that inspires her work as a pastry chef today. 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. This podcast was recorded and pro…

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 a…

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 the…

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. Read the article on Food Belt Food Belt is a project by Kath of Keur Design Studio that …

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. 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…

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. 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 ar…

Kath shares her experience as a food enthusiast moving from the vibrant food city of Nashville, Tennessee to the small rust belt city of South Bend, Indiana in 2018 when very few interesting things were happening in South Bend’s food and beverage scene. Read the article on Food Belt Food Belt is a project by Kath of Keur Design Studio that shares t…