Edible Michiana

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Edible Michiana

We are a quarterly magazine that promotes the local food movement in Indiana & Michigan. Edible Michiana values local, seasonal foods and culinary traditions.

We celebrate the family farmers who work tirelessly to bring us the freshest local produce and dedicate themselves to healthier and more sustainable methods of working with animals and the land. We savor the creations of our local chefs, food artisans and home cooks—individuals who continually innovate to excite us with the unique flavors of this region. We share the stories and triumphs of these

and other community leaders working to change the ways we eat in Michiana through their dedication to the highest quality, local seasonal foods. Through our printed publication, website, newsletter and events, we aim to connect consumers with these local growers, retailers, chefs, artisans and community leaders, enabling those relationships to grow and thrive in a mutually beneficial, healthful, and economically viable way. We are part of a growing national movement throughout this country encouraging people to eat more locally grown and locally produced foods. By eating locally, we help sustain the small family farms that grow these foods, we enjoy food that is fresher and healthier for us and we help reduce the cost to the environment of transporting foods over long distances.

06/16/2026

Depending on how often you’ve eaten at Cinco International over the past 12 or so years it’s been open, you could be forgiven for looking around and thinking you always seem to be eating in a different restaurant. Not that the changes have been going on every day, but compared with the history of the place, it’s been on the fast track.

“When we started [in] the building, the layout was whatever it was 50 years ago,” owner Leonardo Duran says.

But before any changes could be made, the restaurant in downtown South Bend, Indiana, had to get off the ground.

Duran’s father, Juan Duran, had worked in the restaurant business for 30 or 40 years, coming to this area with his family when the company he worked for sent him to open a Houlihan’s in Mishawaka.

He eventually became a chef at Siam Thai on North Main Street in South Bend and was one of the last chefs there before it closed in 2015. The owners gave Juan Duran the rights to the recipes, and he and some partners embarked on realizing his dream of having his own restaurant.

And thus Cinco International was born.

- Mike Petrucelli

To read more about CINCO International in South Bend, grab the latest issue of Edible Michiana at local businesses around the area or check out the full article below.

https://ediblemichiana.ediblecommunities.com/eat/cinco-international-south-bend/

Photography by Jim Clemenson

06/12/2026

Willowbrook Farms is an example of what happens when a strong woman has a dream.

Five years ago, Vanessa Frias and her family lived in the suburbs of Northern Indiana, but she had a strong sense that they should pivot to a new life in the country. Her casual online search for property landed her in front of a rolling 35-acre piece of farmland in Cass County, Michigan, with nothing but stalks of field corn waving hello.

Still, Vanessa trusted her instincts. Plans to build a home on the property quickly took shape. Jumping on the farm wagon with Vanessa were her husband, Juan, and their three children, making them the first generation in their family to farm as a way of life.

- Deborah Rieth

To read more about Willowbrook Farms, grab a copy of our latest issue or check out the full article here:

https://ediblemichiana.ediblecommunities.com/food-thought/willowbrook-farms-michigan/

Photos by: Kayla Scarberry

06/10/2026

In 2011, Victoria Brenneman founded Edible Michiana on the belief that local food stories deserved a beautiful home. Fifteen years and sixty issues later, we're still here, still printing on paper, still showing up at your farmers market and your favorite restaurant.

The people in this timeline, along with all of you, are the reason. Writers, photographers, designers, editors and publishers who gave this magazine its voice and its look. Readers and advertisers who kept it alive through a pandemic and into a new era. And you, for picking it up, dog-earing the pages and passing copies across tables.

Issue 60 is our 15th anniversary issue and it is on stands now. We hope you love it as much as we loved making it. Here's to the next fifteen. 🌿

*Illustration by Adrian Pacheco*

06/08/2026

Pickle lovers, this one’s for you. In partnership with Miller Amish Country Poultry, we've created these chicken skewers that are equal parts bold, tangy and incredibly juicy, thanks to a simple but powerful marinade. The pickle brine, rich in vinegar and salt, helps tenderize the Miller Poultry chicken thighs while locking in moisture, ensuring they stay flavorful and succulent even over high heat. It’s a fun, flavor-packed option for grilling season that feels fresh and satisfying. Zucchini adds another pop of green, but feel free to mix in any vegetables you like alongside the chicken and pickles.

Miller Poultry Dill Pickle Chicken Skewers with Dill Yogurt Sauce
Serves 2–4

Skewers:
6 Miller Poultry boneless skinless chicken thighs, cut into 1-inch cubes
2 garlic cloves, grated or smashed
1 tablespoon brown sugar
1 24-ounce jar kosher baby dill pickles, pickles and juice divided
2 small zucchini, thinly sliced lengthwise
1–2 tablespoons avocado oil, or other high-heat cooking oil
Kosher salt and ground black pepper, to taste
Dried dill, to taste

Dill Yogurt Sauce:
1 cup plain Greek yogurt
⅓ cup chopped fresh dill
Zest and juice from 1 lemon
1 tablespoon extra-virgin olive oil
1 garlic clove, grated
½ teaspoon kosher salt
¼ teaspoon ground black pepper

In a sealable container or zip-seal bag, add the chicken, garlic, brown sugar and about 1 cup of pickle juice (enough to cover the chicken completely). Stir to coat evenly. Cover/seal and place in the refrigerator for at least 6 hours or overnight.

Combine the ingredients for the Dill Yogurt Sauce in a small bowl. Cover and refrigerate until ready to serve. The sauce can be made 1 to 2 days in advance.

Heat an outdoor grill or indoor grill pan over medium-high heat. Drain the chicken in a strainer, discarding the brine. On wood or metal skewers, alternate between pieces of chicken, dill pickles and rolled zucchini slices. Brush with the oil on both sides. Season both sides generously with the salt, pepper and dried dill. When the grill or pan is hot, add the skewers and cook for about 10 minutes total, flipping every few minutes, until the thickest part of the thighs reads 165°–175°. Serve immediately alongside the Dill Yogurt Sauce for dipping.

06/05/2026

A rack of lamb comes from the rib section, where the muscles do very little work, resulting in a cut that is exceptionally tender. Often “frenched,” with the bones cleaned for presentation, it carries a thin cap of fat that gently bastes the meat as it roasts. Despite its elegant appearance, it’s surprisingly easy to prepare. A simple mixture of garlic and rosemary forms a fragrant, savory crust that complements the lamb without overpowering it. Served with a sweet mint sauce (a traditional British condiment), the richness is balanced by a cool contrast that lifts each bite.

Find the recipe for our Garlic Rosemary Rack of Lamb with Sweet Mint Sauce in the newest issue of Edible Michiana or on our website!

Recipe and photos by: Ashley Swartzendruber

https://ediblemichiana.ediblecommunities.com/eat/garlic-rosemary-lamb-rack-recipe/

06/03/2026

Similar in texture and as easy to prepare as ground beef, ground lamb’s earthy and gamey notes excel when paired with bold Mediterranean flavors. Fresh herbs are folded into the patties, quick pickles add brightness and a whipped feta spread brings a creamy, tangy finish. Roasted red peppers lend a gentle sweetness and smoky richness that complements the lamb and bright toppings. The recipe is easily doubled for a crowd.

Find the recipe for our Herb-packed Lamb Burgers with Quick Pickles and Whipped Feta from our In-Season feature (and cover photo) in the latest issue of Edible Michiana or on our website.

Recipe and Photos by: Ashley Swartzendruber

https://ediblemichiana.ediblecommunities.com/recipes/lamb-burgers-recipe/

06/01/2026

Cumin lamb is a staple of Northern Chinese street food, especially in Xinjiang, where skewers of lamb are grilled over open flames and dusted generously with cumin and chiles. This “dry-fried” style reflects the region’s Silk Road heritage, where spices like cumin and Sichuan peppercorns became central to its bold, aromatic cooking. Those same spices, along with Shaoxing wine, help mellow the lamb’s natural gamey notes, creating a dish that is deeply savory yet vibrant.

Find the full recipe for Xinjiang Cumin Lamb in the latest issue of Edible Michiana or find it on our website at the link below.

https://ediblemichiana.ediblecommunities.com/eat/xinjiang-cumin-lamb-recipe/

Recipe and photos by: Ashley Swartzendruber

05/29/2026

Across cultures, lamb has long held a place of importance at the table, most often associated with celebration, hospitality and abundance. In many culinary traditions, spring lamb marks a return—a renewal of land and table after the long, quiet months of winter. It is celebratory yet humble, appearing in slow braises scented with warm spices, in quickly seared chops kissed by high heat and in large roasts meant to share.

While it appears year-round in Michiana markets, the best and most tender lamb is closely tied to late spring and early summer, when young lambs have grazed on fresh spring grasses. As the seasons shift, along with diet, age and preparation, so too does the flavor. Lamb is often described as rich, sometimes gamey, so it is frequently paired with fragrant herbs and spices—rosemary, mint, cumin, coriander—all used to balance and brighten its natural richness.

To read more about lamb and to find recipes featuring this ingredient, check out the latest issue of Edible Michiana or read more on our website - link below.

https://ediblemichiana.ediblecommunities.com/recipes/lamb-recipes/

Article and photos by: Ashley Swartzendruber

05/27/2026

A letter from our Editor:

Early summer in the Midwest is a lush and abundant season of long evenings, first harvests and the quiet hum of growth. It’s a good time to think about what we need to grow and thrive—and how we manage the precious resources at our disposal.
In this issue, we look at resources as essential as H2O and as vast as a city kid’s wonder on a farm in summer. At Prairie Winds Nature Farm, young campers spend their days exploring nature and learning where food comes from and how to care for plants and animals. In a world increasingly disconnected from agriculture, this kind of hands-on knowledge is precious indeed.

Water is on our minds, too, this season. As climate patterns shift and new demands emerge, access to and stewardship of water has become an urgent conversation across the Midwest—and the globe. Our feature on water conservation explores concerns, policies and ways forward.

On our visit to Willowbrook Farms, we meet a family of first-generation farmers of color, whose work challenges assumptions about who stewards the land. Another family affair, Cinco International Thai and Mexican restaurant, has used resources wisely in steady, incremental growth that is a model of sustainable success. Their story is one of patience, reinvestment and deep roots in community.

Most resources are not infinite, nor are they evenly distributed. But they can be cultivated, shared and protected. By doing so, we can create something far more lasting than a single season’s harvest.

—Lisa Barnett de Froberville

05/26/2026

A letter from our publishers:

Fifteen years ago, Edible Michiana was born from a simple belief: that the people growing, making and sharing food in Northern Indiana and Southwest Michigan had stories worth telling. Today, as we mark this milestone, that belief feels more alive than ever.

For us, five years of stewardship have been nothing short of a masterclass. We've learned about the rhythms of publishing: deadlines, last-minute pivots and the particular alchemy of a cover image that stops someone in their tracks. We've learned about ourselves, what we're made of when things get hard and what lights us up when they go right. Most of all, we've learned about this place. Its growers and chefs, its orchards and lakeshores, and the entrepreneurial spirit that keeps showing up season after season.

So much has changed in 15 years. The food world has shifted. National and local media have transformed and the communities we cover have grown and evolved in ways none of us could have predicted. And yet what remains constant is what drew us here in the first place: the people. Every farm visit, cup of coffee and market morning reminds us why this work matters.

None of it would be possible without you. To our readers who have folded dog-ears into these pages and passed copies across tables, we offer a sincere thank-you. And to our advertising partners, many of whom have been with us since the very first issue: Your loyalty means everything.

Change will keep coming. But the spirit of this place is durable. We're grateful to be part of your story and honored that you're part of ours.

With gratitude,
–Breanna and Trevor Daugherty

Address

701 S Main Street South Bend, IN
South Bend, IN
46601

Website

http://www.ediblemichiana.com/

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