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.

14/07/2025

This salad - Grilled Sweet Corn, Peach and Zucchini Salad - is sweet, salty, fresh and smoky. Plus, it's full of the summer flavors we love and comes together easily for an outdoor dinner party. You can prep the ingredients in advance and adjust the amount of heat by using more or less hot sauce. If you can’t find Cotija cheese, feta will work, too.

Find the recipe here:
https://ediblemichiana.ediblecommunities.com/recipe/recipes-grilled-sweet-corn-peach-and-zucchini-salad/

Recipe and Photos by: Ashley Swartzendruber

12/07/2025

It's hot outside!

Incredibly refreshing and packed with the flavors of summer, this Watermelon Basil Margarita is perfect for those long warm nights on the front porch. Each component can be prepared in advance, making it easy to serve up for a crowd. Tajin is a popular Mexican condiment often served with both watermelon and margaritas. Don’t skip it—it’s punchy and delicious and is available at most grocery stores.

Find the recipe here:
https://ediblemichiana.ediblecommunities.com/recipes/recipes-watermelon-basil-margarita/

Recipe and Photos by: Ashley Swartzendruber

10/07/2025

You don’t need an ice cream machine and you only need a few ingredients to make this slightly sweet, tart and refreshing after-dinner treat! Feel free to mix up the flavors and try this recipe with other berries!

Find the recipe for our Blackberry Lemon Sorbet below or by following this link:
https://ediblemichiana.ediblecommunities.com/recipe/recipes-blackberry-lemon-sorbet/

Blackberry Lemon Sorbet:
1 cup water
¾ cup sugar
4 cups blackberries, rinsed
2 tablespoons lemon juice
½ teaspoon vanilla extract

Make a simple syrup by heating water and sugar in a saucepan over medium heat until all the sugar dissolves and the mixture starts to boil. Remove from heat and let cool completely. Place blackberries in a food processor or blender with lemon juice, vanilla and simple syrup; blend until smooth. Use a fine mesh strainer over a bowl to remove the seeds. Pour the berry liquid onto a rimmed baking sheet lined with parchment paper and place in the freezer for 1 to 2 hours until frozen. Remove from the freezer and break the frozen puree into pieces that will fit into the food processor. Blend until smooth. Serve immediately or freeze in a covered container until you are ready to serve. After freezing, let it sit on the counter for 5 minutes before serving.

Recipe and Photos by: Ashley Swartzendruber

07/07/2025

This Watermelon & Tomato Salad with Pickled Mustard Seeds and Chunky Herb Dressing is the salad our recipe editor loves to bring to summer gatherings. It's texturally interesting, full of flavor, and refreshing on warm nights.

Watermelon has the perfect level of sweetness to balance a salad full of salty feta, acidic tomatoes, punchy pickled mustard seeds and bright herbs. Watermelon is also full of water, which can drain all of the flavors to the bottom of the serving bowl. By allowing the watermelon to release its juices before assembling and by spooning pockets of flavor from the mustard seeds and dressing on top, we have created the salad of our dreams.

Find the recipe for our Watermelon & Tomato Salad with Pickled Mustard Seeds and Chunky Herb Dressing here:
https://ediblemichiana.ediblecommunities.com/recipes/recipes-watermelon-tomato-salad-pickled-mustard-seeds-and-chunky-herb-dressing/

Recipe and Photos by: Ashley Swartzendruber

04/07/2025

Tis' the season for green beans, cherry tomatoes, fresh herbs, and backyard gatherings. This flexible Green Bean Salad is a nice midsummer main course or side dish. Swap out cannellini, kidney or black beans for the garbanzos, and feel free to add other herbs such as mint, thyme, chives or cilantro.

Find the recipe below or by clicking here:
https://ediblemichiana.ediblecommunities.com/recipe/recipes-green-bean-salad/

Green Bean Salad:
1 tablespoon plus ½ teaspoon salt
1 pound green beans, ends removed and snapped in half
1 cup black olives, seeds removed and halved
1 cup crumbled feta
½ cup almonds, toasted and chopped
1 tablespoon fresh oregano leaves
1 cup garbanzo beans, drained
1 cup cherry tomatoes, halved
1 teaspoon brown mustard
1 tablespoon maple syrup
¼ teaspoon ground pepper
⅓ cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons diced shallot

Boil a pot of water and add 1 tablespoon salt. Put the green beans in the water and boil for 6 to 7 minutes until tender, yet crisp. Drain the water and put the green beans in a bowl with olives, feta, almonds, oregano, garbanzo beans and cherry tomatoes. Whisk together the mustard, maple syrup, remaining ½ teaspoon salt, black pepper, olive oil, cider vinegar and shallot. Toss the vegetables with dressing. Taste for seasoning and adjust as needed. Serve at room temperature.

Recipe by: Tara Swartzendruber-Landis
Photography by: Grant Beachy

02/07/2025

The high summer flavors of sweet corn, blueberries and basil come together beautifully in this original dessert. This recipe doesn’t call for an ice cream machine, making it more accessible for home kitchens without sacrificing texture. Eat quickly because it will melt faster than other ice cream, although that shouldn’t be a problem!

Grab the recipe for our Sweet Corn Ice Cream with Blueberry Basil Swirl here:
https://ediblemichiana.ediblecommunities.com/recipe/recipes-corn-ice-cream/

Recipe and Photos by: Ashley Swartzendruber

30/06/2025

Raspberries are starting to ripen on the vine and these hot summer days call for refreshing no-cook dishes...this raspberry salsa deserves a spot at the dinner table soon!

Fruit salsas can often be too sweet, making them feel like dessert. This salsa avoids that: It’s spicy, tart and perfectly savory. It can be enjoyed with chips or served over grilled meats and fish. Prepare the salsa at least one hour before serving so the flavors have time to marry.

Find the recipe below or by visiting our website:
https://ediblemichiana.ediblecommunities.com/recipe/recipes-raspberry-salsa/

Raspberry Salsa:
Serves 6–8

3 cups raspberries, divided
2 cups cherry tomatoes, roughly chopped
¼ cup minced red onion
1 garlic clove, minced
½ cup chopped cilantro, leaves and tender stems
1 jalapeño, seeded and minced
1 tablespoon freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon honey

Roughly chop 2½ cups of the raspberries and reserve the rest. Combine the chopped raspberries and the remaining ingredients in a medium bowl and stir to combine. Store in the refrigerator until you are ready to serve. Right before serving, stir the remaining ½ cup of raspberries into the salsa, leaving them whole. The salsa will keep in the refrigerator for up to 3 days.

Recipe and Photos by: Ashley Swartzendruber

28/06/2025

Stop in at The Spice & Tea Exchange for a to-go cup of hot or iced tea, then linger to browse the wide selection of foodie treats and accessories. There are more than 75 teas on offer and 80-plus spice blends, most of them hand-blended on site, as well as sugars, olive oils, pasta, infuser sets, candles and other gifts.

Owner Tina St. Aubin opened the store four years ago in the heart of downtown, with its lively mix of retail stores and restaurants. “We always have happy people,” she says, “because we are talking about food and tea all day.”

Staff offer advice about how to use spices—what might be good on fish, for example—and customers bring their own wisdom. “People share their traditions with us,” says St. Aubin, and will bring in dishes they have made with the spices, such as naan bread with sumac or orange saffron cake.

With a world of flavors to explore, education is part of the mission. The shop holds “recipe walks” with food and drink samples and recipes cards to try at home, along with after-hours workshops on different kinds of tea (matcha, herbal, etc.).

St. Aubin helped us round up a few favorites for gift-giving—or your own kitchen inspiration.

Learn more in the latest issue of Edible Michiana or at https://ediblemichiana.ediblecommunities.com/eat/spice-tea-exchange-valparaiso/ .

Story by Lisa Barnett de Froberville

24/06/2025

Mexican owned and operated restaurants are thriving in Goshen, many still going strong after decades of serving up treasured family recipes in a variety of styles.

Goshen boasts 19 food-related Latino businesses, including restaurants, food trucks, groceries and bakeries. According to Nick Kieffer, president and CEO of the Goshen Chamber of Commerce, 33% of Goshen’s population is Latino, and Latino businesses are the fastest growing sector in the Michiana region.

Two of the oldest thriving restaurants—Universal Tamal and Los Primos—are family-run businesses operated by the original owners. They make their salsas, sauces, rice, beans, guacamole, meats, tamales and other menu items in-house from scratch.

Learn more about Goshen's unique taco-culture in the latest issue of Edible Michiana! https://ediblemichiana.ediblecommunities.com/eat/best-goshen-indiana-tacos/

Story by Ann Hostetler
Illustration by Rebecca Daublin

20/06/2025

Walking into the Andrews University gymnasium, I am hit by a wash of colors, savory smells and a hum of voices. Elaborately decorated booths outlining the gym’s perimeter represent 15 international student clubs ready to sell their culture’s staple dishes to hungry attendees.

For 60 years the International Food Fair at Andrews University has brought food from all over the globe to Berrien Springs, Michigan. Andrews University, a Seventh-day Adventist institution, has students from over 90 countries. U.S. News & World Report ranked Andrews first in the nation for campus ethnic diversity in 2023, due largely to Adventist outreach in countries across the world.

- Gweneth Hurley

Read more about Andrews University's International Food Fair in the latest issue of Edible Michiana or by following this link:

https://ediblemichiana.ediblecommunities.com/eat/andrews-university-international-food-festival/

18/06/2025

For Muslims around the world, Ramadan is a time of extremes: rigorous self-restraint paired with nightly feasting on a holiday scale; introspection and prayer paired with more community fellowship than at any other time of the year.

Throughout the holy month, practicing Muslims over the age of puberty will rise before dawn to eat and drink and offer the first prayer of the day around 5am. Then, from sunup to sundown, they will fast from all food and drink. At the end of the day, they gather with family and friends to break the fast over a shared meal, or iftar.

On such an evening, the Islamic Society of Michiana center in South Bend, Indiana, hums with activity. As the light fades, people stream in from the parking lot. Children cluster excitedly at the entrance, the little girls in brightly colored dresses. Round tables in the gymnasium are set with bottles of water and juice, plates of dates (symbolic as the preferred food of the prophet Mohammed) and pastries stuffed with meat or cheese, and bowls of thin lentil soup. A chanted prayer emanates from speakers on the walls. From the ceiling around the great room hang flags from nations represented in the congregation. Numerous as they are, there are probably a few missing. According to Imam Mohammed Sirajuddin, who has headed the mosque since 1998, the 700 or so individuals in the congregation hail from about 40 countries, ranging from the Middle East, Southeast Asia, Africa and Eastern Europe.

- Lisa Barnett de Froberville

Read more about this spiritual feast in the latest issue of Edible Michiana or by following this link:

https://ediblemichiana.ediblecommunities.com/food-thought/islamic-society-south-bend-meals/

16/06/2025

An inquisitive nature and a willingness to dive deep are among the defining characteristics of James Galbraith, partner and executive chef at PostBoy, the 10,000-square-foot corner restaurant in downtown New Buffalo, Michigan.
Galbraith, a world traveler who culls ideas from wherever he goes and reimagines them into menu items, recently returned from Japan, where he spent almost two weeks traveling throughout the country.

“It was life changing,” says Galbraith, who previously opened and owned Houndstooth with his sister Cheyenne Galbraith and currently owns Anemel, the Tex-Mex restaurant he created, both in the Benton Harbor Arts District. “I think I left half my soul there.”

That may be true, but Asian-forward offerings are not new to PostBoy’s globally inflected, seasonal menus. Think Bibimbap and Prawn Tiradito (a Peruvian hybrid of sashimi and ceviche). At the same time, Galbraith remains rooted in the Midwest—he sources from local farmers and food producers, including serving freshly made bread from Publican, the award-winning bakery in Chicago.

He isn’t afraid to mix it up. His takes on even such comfort culinary classics as potato gnocchi or french fries are distinctive and one of a kind.

- Jane Simon Ammeson

Read more about PostBoy in the latest issue of Edible Michiana or by clicking here:
https://ediblemichiana.ediblecommunities.com/eat/post-boy-new-buffalo/

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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.