These twelve little drawings mark twelve little moments—memories—from this season of breaking and rebuilding, highest highs, lowest lows, searching for home in a place, people, work, and mostly in myself.

I ate plenty of brown bread growing up, but the first time I ever baked it was three years ago today with my grandmother as she was dying.

Friends, acquaintances, familiar faces. Fill the front. Fill the back. Fill the tables and chairs. Working, chatting, reading. A familiar hum.

Two years ago I started this blog with an ambitious idea: put 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?

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.

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 Early Bird fans, the connection is clear and familiar.

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.

This time of year at Crooked Ewe Brewery, the twenty-some patio stools often stand empty under the glow of heaters. Tonight, I’m the only one out here—we don’t often consider the option to eat outside in the winter.

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 spice. The warmth calls to me.

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.

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.

Growing up, Mandy’s obsession with Vogue introduced her to an artistic sensibility that inspires her work as a pastry chef today.

Work-life balance as a chef, business owner, spouse, and parent is ever-elusive. This isn’t the first iteration of The Beard and The Boss and may not be the last, but for Phil and Brigid, this is an important mile marker in the quest for the life they want to build.

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.

My name is Kath, and today I’m launching a digital publication called Food Belt where I will share stories of the people behind the growing food scene here in South Bend, Indiana.