Daniel Marquis is the executive chef at Quay and an organic farmer. Being involved in all levels of production gives him an intimate connection to the food.
Super stores -- could they be fast food's next frontier?
McDonald's has enjoyed a steady increase in profits since 2003 -- until last month.
The James Beard Foundation's 2012 Restaurant and Chef Awards semifinalists were announced last week, and three Indiana chefs are on the list.
Bartenders and attorneys were beaten out by fast food workers in a survey of employees who think their jobs make the world worse.
Nine out of ten Americans eat too much salt, and the bad news is in what foods that salt can be found.
McDonald's reported an 11 percent increase in profits, and they're thanking the late-night eater and early riser.
Tastes prepared by local chefs will be available for $1, $2 and $3, and students can buy vegetables and meet area food producers at the mini-farmers market.
Public relations professionals take note -- surprises aren't always met with delight.
I initially applauded the decision by Jack in the Box to remove toys from kids meals, but when you peel back the layers you see that this is just a PR move.
Customers of the hamburger chain will also be able to substitute French fries for apple slices in kids meals.
Good food, healthy food, and local food is coming to your neighborhood by way of food trucks.
The USDA now says you can "Be Inspired" to cook pork less, but one state has made it illegal for restaurants to cook rare beef. The pink meat controversy!
Can a restaurant only charge donations for organic food and survive in today's economy? Denver's SAME Café does just that.
LYFE Kitchen will offer fast and casual dining without any butter, cream, or high-fructose corn syrup.
Contaminated alfalfa sprouts leads to multi-state salmonella outbreak.
Next to Thanksgiving, Christmas is the busiest time of year for the folks at the Community Kitchen of Monroe County and the Hoosier Hills Food Bank.
My passions lie in all things food, from nutrition to farming. I see cooking as a way to communicate, cure, share, grow, or just simply spend a great afternoon.