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Food & Drink 91 results
One in seven Hoosiers is food insecure. Food donations to local food banks are critical, but the effort is more like treating a symptom than finding a cure, says writer Erin Hollinden. | Limestone Post

Guest Column: Food or Another Need? A Choice Way Too Common
Erin Hollinden
Too many people in our community have to choose between paying for food and some other need — utilities, transportation, medical care, or even housing. Food donations are critical, but the effort is more like treating a symptom than finding a cure, says writer Erin Hollinden, who spoke to local food-insecurity experts for this story. Click here to read the full story.
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Health educator and certified Ayurvedic practitioner Kristin Londergan’s roasted root veggies and red lentil dal with cabbage, rice, and millet. | Photo by Ruthie Cohen

Stirring the Pot: Ayurveda, a Holistic Feast
Ruthie Cohen
LP columnist Ruthie Cohen stirs up Ayurveda-inspired recipes from health educator Kristin Londergan. A 5,000-year-old holistic physical and spiritual practice, Ayurveda is meant to bring balance into one’s life. Ruthie says the food is “a feast for the eyes, a boon for your gut, a balm for your spirit.” Click here to read the full story.
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Leah Rose Hagen likes to use spices that appeal to her clients from their own cupboards in her Zoocanoe recipe. | Photo by Ruthie Cohen

Stirring the Pot: Doula Do-Gooder, Leah Rose Hagen
Ruthie Cohen
If life hands you zucchinis, make zoocanoes! Leah Rose Hagen has followed her calling to share healthful food with others and to help mothers with newborns. The postpartum doula and founder of Nourish, an in-home chef and catering company, spoke to LP’s resident sage, Ruthie Cohen, about her life’s calling. Click here to read the full story.
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Photo by Ruthie Cohen

Stirring the Pot: A Culinary Journey, Never Straying Far from Home
Ruthie Cohen
Embracing someone else’s culinary traditions doesn’t have to mean letting go of your own. In this Stirring the Pot, Ruthie Cohen delights in culinary journeys inspired by world cultures and in finding the sublime — like in a delicious sour cream pound cake or the earthy simplicity of tomato soup — closer to home. Click here to read the full story.
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Ruthie Cohen's basic muffin recipe allows you to add extra ingredients "as you wish." | Photo by Ruthie Cohen

Stirring the Pot: Muffins ‘As You Wish’
Ruthie Cohen
At its most utilitarian, the humble muffin will relieve your hunger pangs. But in her column, Stirring the Pot, Ruthie Cohen shows how these versatile morsels can give texture and nuance to the everyday. Just like in life’s finest moments, adding a few ingredients can make the muffin bountiful and abundant. “As you wish!” Click here to read the full story.
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You can help out in the Bloomington Community Orchard during their Work and Learn Days on Wednesday evenings. | Photo courtesy of Bloomington Community Orchard

Out-of-the-Ordinary Summer Events for Your Next Adventure
Sierra Vandervort
A-a-a-ah, summer. Bloomington is a different town when school is out. The traffic is thinner, the pace is slower, and the small-town feel really settles in. Boring? Hardly. Here’s a short list of out-of-the-ordinary events to keep your summer happening — all during the week! Click here to read the full story.
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When Ruthie Cohen planned a dinner party for vegetarians and vegans, she had to forget about reliable main dishes, such as brisket or chicken, and turned to vegetables. | Photo by Ruthie Cohen

Stirring the Pot: A Carnivore’s Conundrum
Ruthie Cohen
When facing an unfamiliar situation, one has a choice: dread or delight. When Ruthie Cohen planned a dinner party for vegetarians and vegans, she had to forget about reliable main dishes, such as brisket or chicken. What to do? Whether planning dinner or mapping out a life, she says, choose delight. New roads beckon. Click here to read the full story and a few vegetarian-friendly recipes.
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Annie Corrigan (left), WFIU "Morning Edition" host and producer of WFIU’s weekly sustainable food program, "Earth Eats," and local food blogger and photographer Shelly Westerhausen are releasing cookbooks this spring. | Photo by Mark Anthony Kathurima

Two New Cookbooks Offer Local Flavors and Far-Flung Adventure
Ruthie Cohen, Mark Anthony Kathurima
Ruthie Cohen takes a look at two new cookbooks by local authors: Earth Eats Real Food Green Living, by the producer of the WFIU radio show Earth Eats, Annie Corrigan, with Chef Daniel Orr; and Vegetarian Heartland: Recipes for Life’s Adventures, by food blogger Shelly Westerhausen. Ruthie says each book offers “carefully constructed recipes peppered with stories and reminiscences.” Click here for the full story and a few recipes.
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Students at Templeton Elementary School participated in Templeton Eats Global by trying foods from all over the world and moving from station to station with passports to mark their "travels." | Photo by Ruthie Cohen

Stirring the Pot: Food Is a Language That Teaches Diversity
Ruthie Cohen
Carissa Marks is passionate about food justice. Growing up food insecure in Pennsylvania, she now works with IU Biology Outreach to advocate for sustainable and healthful food systems. One of her projects was an international food festival at Templeton Elementary School. Stirring the Post columnist Ruthie Cohen attended — and learned that “food is language.” Click here to read the full story.
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Some of our favorite restaurants might never have happened without world-renowned chef, author, and food activist Alice Waters, who will visit Bloomington in April to inaugurate the IU Food Project. | Photo courtesy of Pexels, surajith s

Food Icon Alice Waters to Help Launch IU Food Project
Benjamin Beane
Some of our favorite restaurants might never have happened without world-renowned chef, author, and food activist Alice Waters. Writer Benjamin Beane spoke to Waters about her visit to Bloomington on April 6-8 to officially launch the IU Food Project, which was created to address the challenges of providing sustainable food for a changing planet. Click here to read the full story.
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(clockwise from top left) Ruthie Cohen's beef stew, carrot salad with dried cherries, and macaroni and cheese. | Photo by Ruthie Cohen

Stirring the Pot: Guiltless and Often Tastier Shortcuts
Ruthie Cohen
Sometimes, taking a shortcut will reveal something new and wonderful; sometimes it just gets the job done faster. In the kitchen, as Ruthie Cohen has discovered several times, something as simple as a jar of salsa could be your eureka moment. Click here to read the full story.
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Ruthie Cohen says Jewish soul food "tastes like home." Foods pictured here include (clockwise from top left) bagels, cream cheese, lox, tomatoes, kugel, and a hearty sandwich. | Photo by Ruthie Cohen

Stirring the Pot: Jewish Soul Food ‘Tastes Like Home’
Ruthie Cohen
Stirring the Pot columnist Ruthie Cohen and Limestone Post invite you to share the foods and stories that make your family recipes “taste like home.” We start with kugel — and Ruthie’s memory of how she grew to appreciate the taste and texture of “Jewish soul food” — and how now, she says, they “taste like home.” Click here to read the full story.
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