Chicago’s Middle Brow, nationally known for their pizza, beer, sourdough and local native wines, is opening a winery early in 2026. But for those who don’t want to wait, the Logan Square-based fermenters are popping up at PostBoy for an epic patio pour party onSunday, July 13th, starting at 12 p.m. ET. Join them for an afternoon of sipping, snacking and sun with servings of their bakery’s signature sourdough loaves paired with PostBoy’s Chef James Galbraith’s spreads, along with generous pours of their natural wine.
And, as an added extra, a selection of Middle Brow’s wine will also be available for retail purchase to take home, along with some PostBoy merch perfect for a beachgoing summer uniform.
About Middle Brow
Middle Brow makes their beer. wine. pizza dough. and bread. entirely from sources in Illinois, Michigan, Indiana, and Wisconsin. According to their website, “given that our beverage program is over 95% made, by us, from produce and other earth’m within 150 miles of home, our menu is likely more ‘local’ than any other restaurant in the country.”
About PostBoy
DATE: Sunday, July 13th
TIME: Beginning at noon ET
DETAILS: PostBoy is bringing Chicago’s beloved Middle Brow to New Buffalo for a patio pour party! Snack on signature sourdough loaves paired with PostBoy spreads, pours of their expressive natural wines by the glass, and a selection of bottles available for retail purchase to take home.
RESERVATIONS: Walk-ins welcome on a first-come, first-served basis. Reservations are optional and available on Tock, although outdoor seating is not promised.
“Vanilla” is often used to describe something considered basic or plain, but we’re here to announce that vanilla is never boring on our watch! For National Ice Cream Month this July, destinations are giving the classic vanilla a glow-up – think spices, swirls and surprising mix-ins that are anything but basic. Restaurants and ice cream shops are churning out creative takes on this beloved base flavor, making each vanilla variation worth melting for.
Vanilla goes full-on Southern indulgence here, because Cow Tracks Moo Pie is anything but understated. Chaney’s homemade Cow Tracks ice cream is the real star of the show, with a creamy vanilla base that’s then loaded with chunks of Snickers candy bars and a caramel swirl. As if that isn’t total perfection – brace yourself – it’s then scooped on top of a warm and gooey skillet chocolate chip cookie. What could make this concoction even sweeter? Being able to see the adorable Jersey cows that are on site, providing their fresh milk for the farm’s tasty ice cream. They’re just a moo away from the scoop shop, and visitors can meet the herd on a farm tour while seeing the cow-to-cone magic in action. Vanilla is never plain here … it’s pasture-raised perfection.
This National Ice Cream Month, take your vanilla to new heights … Smoky Mountain heights, to be exact, with the Bear Cone, a whimsical treat found at Dollywood theme park and its resorts, Dollywood’s DreamMore Resort and Spa and Dollywood’s HeartSong Lodge & Resort. This adorable cone, inspired by the black bears of the Smoky Mountains, pairs perfectly with Dollywood’s soft-churn vanilla ice cream. With several topping options available, the Bear Cone turns classic vanilla into a mountain-sized treat worth roaring about.
Queen City Creamery is serving up a birthday party treat you don’t have to share thanks to Cake in a Cup. Layers of house-made vanilla frozen custard, rich fudge, cookie crunchies, chocolate frozen custard and a sizable swirl of icing come together in one perfectly proportioned treat. It’s a creamy, crunchy celebration of vanilla that’s all about treating yourself … no candles required.
Known more for Louisiana’s famed snowballs than sundaes, Louisiana’s Cajun Bayou is serving up a tasty surprise at Central Sno. This treat starts with creamy vanilla ice cream that’s layered with crumbled Biscoff cookies and rich cookie butter, then topped with whipped cream. In a region where shaved ice usually reigns supreme, this twist on vanilla is a dish worth celebrating.
Pineapple Upside Down Cake Milkshake from The Yard
At the original Yard Milkshake Bar in Gulf Shores (the same sweet shop that scored a “Shark Tank” deal and launched a nationwide craze for wild milkshakes) this limited-time special starts with a scoop of vanilla blended with pineapple puree in a vanilla-iced jar rolled in crushed graham crackers. It’s piled high with whipped cream, more graham cracker crumbs, a pineapple puree drizzle, a scoop of Pineapple Upside Down Cake Cookie Dough and, of course, finished with a cherry on top. Born from a beachy brainstorm, The Yard is proving vanilla can go from basic to buzzworthy with the right mix of flavors and fruit.
Homemade vanilla bean ice cream takes the literal cake here at The Carriage House with a chocolate Matilda Cake inspired by the famous cake from the Matilda movie. Served with a luscious raspberry sauce, this dessert pairs a Southern classic with a touch of Hollywood magic, casting vanilla ice cream in the perfect supporting role.
Vanilla gets a bold wake-up call at Smiley’s with a house-made vanilla soft-serve custard affogato, served with a pour of velvety nitro cold brew. This cool, caffeinated combo is simple, sophisticated and sippable, proving that even the most classic flavors can be buzzworthy.
The James Beard Foundation® is proud to announce the winners of the 2025 James Beard Media Awards, presented by Capital One, honoring the nation’s top food authors, broadcast producers, hosts, journalists, podcasters, and social media content creators. The full list of winners, which includes Book, Broadcast Media, and Journalism, can be found below and on the James Beard Foundation website.
James Beard Award winner®, Emmy-nominated producer, TV host, and New York Times best-selling author Padma Lakshmi hosted the 2025 Media Awards ceremony on Saturday, June 14, 2025 at Columbia College Chicago. Presenters also included luminary food media personalities such as Nyesha Arrington, Molly Baz, Rose Levy Beranbaum, Dr. Jessica B. Harris, Francis Lam, Adam Richman, Alexander Smalls, Andrew Zimmern, and others.
“Congratulations to the 2025 Media Award winners, whose compelling narratives shape our food culture and set the standard of excellence in culinary storytelling and reporting,” said Clare Reichenbach, CEO, James Beard Foundation. “We’re honored to celebrate phenomenal work that will surely impact how people cook, think about food, and engage with our shared culinary landscape for years to come.”
2025 marks a notable milestone: the 35th anniversary of the James Beard Awards. This year’s ceremonies commemorate the transformative role the Awards have played in recognizing excellence and shaping the evolution of American food culture, while reaffirming the Foundation’s commitment to leading and supporting the industry for years to come.
“The Media Awards celebrate all those who expand our understanding of food through exceptional storytelling thateducates, entertains, and inspires,” said Dawn Padmore, VP of Awards, James Beard Foundation. “A heartfelt thanks to our subcommittee members and judges for their dedication and the thoughtful consideration they put into these awards. Their time and expertise are deeply appreciated.”
The James Beard Foundation began honoring excellence in food media more than 30 years ago, with the first Book Awards presented in 1990. This year’s Book Awards recognize cookbooks and other nonfiction food- or beverage-related books that were published in the U.S. in 2024. Books from foreign publishers must bear a 2024 U.S. copyright date and/or must have been distributed in the U.S. during 2024.
“Congratulations to this year’s winners, who have taken us on journeys through kitchens and communities worldwide,” said Genevieve Villamora, chair of the James Beard Foundation’s Book Awards program. “From technical mastery to cultural storytelling and preservation—these books represent the very best in culinary publishing, proving that great food writing comes in many forms.”
The 2025 James Beard Book Award winners are:
Baking and Desserts: Books with recipes focused on the art and craft of baking, pastries, and desserts, both sweet and savory items, including ingredients, techniques, equipment, and traditions
Beverage without Recipes: Books without recipes that focus on beverages, such as cocktails, beer, wine, spirits, coffee, tea, or juices; or books that cover these subject areas where recipes are not the focus of cooking, not just a single topic, technique, or region.
Bread: Books with recipes focused on the art and craft of making bread, including ingredients, techniques, equipment, and traditions.
Richard Hart Bread: Intuitive Sourdough Baking by Richard Hart, Henrietta Lovell, and Laurie Woolever (Clarkson Potter)
Food Issues and Advocacy: Books that focus on investigative journalism, food policy, food advocacy, deep dives, and critical analysis of the changing social landscape around food.
General: Books with recipes that address a broad scope of cooking, not just a single topic, technique, or region, and are accessible to a general audience.
International: Books with recipes focused on presenting cuisines of the world in their cultural context: their history, distinctive characteristics, and techniques.
The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans, Irina Janakievska (Quadrille)
Literary Writing: Narrative nonfiction books, including memoirs, culinary travel, culinary tourism, biography, reflections on food in a cultural context, and personal essays.
Professional and Restaurant: Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, the use of specialty ingredients and professional equipment, including culinary arts textbooks.
More information about the Book Awards eligibility and criteria can be viewed here.
BROADCAST MEDIA AWARDS
The Broadcast Media Awards were established in 1993 to recognize nonfiction works in English that exemplify excellence and keep with the mission and values of the James Beard Foundation. This year’s winners spotlight food and beverage topics appearing widely for the first time in the U.S. in 2024 across digital and terrestrial media—including radio, television broadcasts, podcasts, documentaries, online sites, and social media.
“We’re honored to recognize those whose thoughtful production and authentic storytelling bring our dynamic food culture to life,” said Cynthia Graubart, chair of the James Beard Foundation’s Broadcast Media Awards program. “Congratulations to the 2025 winners for offering a unique lens into the people, trends, and traditions that shape how we experience food and dining.”
The 2025 James Beard Broadcast Media Award winners are:
Audio Programming: This award recognizes excellence in a food- or beverage-related radio or podcast program.
Loading Dock Talks with Chef Preeti Mistry
“Cream Pie with Telly Justice” Airs on: Apple Podcasts, Spotify, and other podcast platforms
Audio Reporting: This award recognizes excellence in reporting and narratives about food and/or food issues in radio or podcasts. This work is issue or deadline-driven, investigative, topical, or timely in nature.
Post Reports
“Bacon: The Best-Kept Secret in Washington” Airs on: Post Reports
Commercial Media: This award recognizes excellence in food- or beverage-related media including video production, audio programming, or other media that is clearly developed and marketed with prominent visual branding, is sponsored or commercially funded, and/or contains paid advertising. It may be broadcast, streamed, accessed online, or through an app.
La Mera Mera Tamalera, Airs on: YouTube
Documentary Visual Media: This award recognizes excellence in a food- or beverage-related documentary that is at least 15 minutes long.
MARCELLA, Airs on: PBS American Masters
Docuseries Visual Media: This award recognizes excellence in a food- or beverage-related docuseries.
World Eats Bread, Airs on: National Geographic Channel
Instructional Visual Media: This award recognizes excellence in a food- or beverage-related video production with instruction and/or education as its primary intent, whether broadcast, streamed, accessed online, or through an app.
G.O.A.T., Airs on: MasterClass
Lifestyle Visual Media: New in 2025, this category honors excellence in food-centric talk shows and lifestyle programs that explore food or beverage alongside broader societal and cultural themes. Entries can range from interview-based shows featuring chefs and food personalities to those that delve into food history, science, and culture. This year, submissions to the Competition Visual Media category were included for consideration within the Lifestyle Visual Media category.
Relish, Airs on: PBS, Passport, TPT, TPT-2 and YouTube
Social Media Account: This award recognizes excellence in a food- or beverage-related social media account or platform.
Little Fat Boy, Airs on: Instagram, TikTok, Substack and YouTube
Travel Visual Media: New in 2025, this category celebrates excellence in food- or beverage-focused travel shows. Entries should showcase the unique culinary culture and traditions of a specific region or country, highlighting the connection between people, food, regions, and communities.
Drink: A Look Inside the Glass, Airs on: Apple TV, Prime Video, Tubi, and Roku
More information about Broadcast Media Awards eligibility and criteria can be viewed here.
JOURNALISM AWARDS
The Journalism Awards were established by the James Beard Foundation in 1992. This year’s Journalism Awards recognize works in English and cover food- or drink-related content which were published—or self-published—in 2024 in any medium.
“The reporting by the 2025 Journalism Award winners shows so poignantly how food plays an integral role in every aspect of our lives,” said Rochelle Oliver, chair of the James Beard Foundation’s Journalism Awards program. “Thank you to these journalists for their dedication to deepening the conversation around culture, history, community, and sense of identity from a culinary lens.”
The 2025 James Beard Journalism Award winners are:
Beverage: This award recognizes distinctive style, thorough knowledge, plainspoken prose, and innovative approach in a single article on alcoholic or non-alcoholic beverages.
“Want to Make Spirits in Thailand? Good Luck.” by Craig Sauers, Punch
Columns and Newsletters: This award recognizes the work of an individual or team/group that demonstrates thought-provoking opinion and a compelling style on food- or drink-related topics.
“The farm bill hall of shame”; “The essential workers missing from the farm bill”; “Tribal nations want more control over their food supply” by Teresa Cotsirilos, Bridget Huber, and Claire Kelloway, Food & Environment Reporting Network and Mother Jones
Craig Claiborne Distinguished Criticism Award: This award recognizes discerning criticism or commentary that contributes to the larger discourse on food, drink, and related topics. An entry consists of three pieces that can include restaurant reviews, cultural critiques, or analyses that demonstrate thought-provoking opinion and compelling style.
“New tasting menu dinners at Honeysuckle Provisions are provocative and delicious”; “The enduring, confusing, and always delicious Octopus Cart is still puffing along after 34 years”; “Loch Bar, a new high-end seafood spot on Broad, swings big and misses” by Craig LaBan, Philadelphia Inquirer
Dining and Travel: This award recognizes exemplary and comprehensive service journalism that relies on both critical voice and thorough research to bring a variety of dining options into perspective, whether in a single city, a region, or a country.
“Gastro Obscura’s Feast” by Anne Ewbank, Diana Hubbell, and Sam O’Brien, Gastro Obscura
Feature Reporting: This award recognizes excellence for engaging writing and in-depth reporting in food and/or drink features.
“We Need to Talk About Trader Joe’s” by Adam Reiner
TASTE
Food Coverage in a General Interest Publication: This award recognizes excellence in food and/or drink writing, reporting, and presentation in a general interest site or print publication. Judges evaluate each entry for overall breadth and depth of coverage.
The Bitter Southerner
Foodways: This award recognizes the importance of culture and history in food journalism. Entries in this category explore the connection between what we eat and who we are, with an emphasis on reporting.
“As Detroit sees a future in urban agriculture, some pushback harkens to a dark past” by Lyndsay C. Green, Detroit Free Press
Health and Wellness: This award recognizes excellence in food- and/or drink-related health and wellness coverage. Entries explore a variety of topics that may include (but are not limited to) addiction, aging, chronic disease, diet, mental health, mind-body connection, nutrition, and reproductive health.
“Florida Banned Farmworker Heat Protections. A Groundbreaking Partnership Offers a Solution.” Grey Moran. Civil Eats
Home Cooking: This award recognizes excellence in service journalism with a practical focus for the home cook. The award honors imaginative and substantive entries that use fresh, innovative approaches—both written and visual—to illuminate cooking methods, ingredients, and recipes.
“The Art and Science of Kimchi” by Andrea Geary, Cook’s Illustrated
Investigative Reporting: This award recognizes excellence in investigative reporting on environmental, political, business, or policy issues regarding food and/or drink.
“The North Koreans behind global seafood”; “The Whistleblower” by Ian Urbina and the Staff of The Outlaw Ocean Project, The Outlaw Ocean Project and The New Yorker
Jonathan Gold Local Voice Award: This award recognizes the work of an individual who engages readers through enterprising food and dining coverage in a specific region, which also displays versatility in form, including reviews, profiles, cooking, quick hits, and hard news reporting.
“Etta’s Five Bankruptcies Have Left a Collective Mess”; “White Sox Fans Came for the Losses, Stayed for the Milkshakes”; “Namasteak, USA” by Ashok Selvam, Eater Chicago
MFK Fisher Distinguished Writing Award: This award recognizes a single article of exceptional literary merit on the subject of food and/or drink published in any medium.
“The City that Rice Built” by Jeff Gordinier and George McCalman, Food & Wine
Narrative Photography: New in 2025, this award recognizes exemplary storytelling through the use of photography within food culture. An entry is composed of images from one published piece that captures a visual narrative with skill, perspective, and style.
“The Only Constant is Chuck’s” by Rory Doyle (Self-published)
“Bill W. and Dr. Bob” continues to June 8 at the theater. The show stars Ronnie Marmo as Bill W. and Rick Yaconis as Dr. Bob, the founders of AA. Marmo also directs the show, which is produced by Theatre 68, with locations in Los Angeles and New York. Actor Marmo is also the artistic director of Theatre 68.
The theatrical production offers a candid look at the lives of New York stockbroker Wilson and Ohio surgeon Dr. Bob and how they teamed together to form the organization. The show also focuses on their wives, who founded Al-Anon, a support group for family and friends of alcoholics.
In a past interview, Marmo said working on this play was important to him. He’s been sober for three decades and said AA saved his life.
The theatrical production, which also has a good dose of humor in it, was written by Samuel Shem and Janet Surrey.
In addition to touring with this show, Marmo also stars in “I’m Not A Comedian…I’m Lenny Bruce,” which he frequently takes on tour.
FYI: “Bill W. and Dr. Bob” runs to June 8 at North Shore Center for the Performing Arts, 9501 Skokie Blvd., Skokie. Tickets start at $69. Visit billwanddrbobonstage.com.
About Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
The members of the Sacred Heart of Mary Catholic ChurchBook/Movie Discussion Group have invited me to speak this Wednesday, June 11th at 6:30 p.m. If you have the time and are interested in the history of restaurants in Michiana, please come. The church is lovely, located in a beautiful country setting at 51841 Leach Rd, Dowagiac, Michigan. The event itself is next door in the Parish Hall.
Mary’s City of David Vegetarian Cafe in Benton Harbor, which opened in 1931 and closed in 1975, specialized in farm-to-table meals.
Here is the flyer that Terri Moore sent out:
Over the centuries, residents of Michiana have never wanted for superb dining choices. Award-winning author Jane Simon Ammeson will lead us on a culinary road trip through Northern Indiana and Southwestern Michigan.
A cigarette girl at the posh House of David motor lodge and restaurant/nightclub called the Vista Grande
Once a stagecoach stop, The Old Tavern Inn has been open since the time of President Andrew Jackson. Tosi’s is known for its gorgeous starlit garden and gastronomic traditions stretching back almost a century, and The Volcano was amongst the first pizzerias in the country.
One of the earliest hotels in St. Joseph, the Perkins house, built in 1840, stood on the corner of State and Ship Streets. Note the side entrance for the saloon which was, of course, given the times, for men only.
These restaurants and other classic eateries remain part of the thriving local food scene. But the doors of others have long been closed. Some like Mead’s Chicken Nook and Robertson’s Tea Room linger in memories while The Owl Saloon, O. A. Clark’s Lunch Rooms, and Lobster Lounge are long lost to time.
The restaurant is still open at the Barbee, it was a fav of Al Capone. However, when he arrived, all the other guests had to leave.
Jane Simon Ammeson is a food and travel columnist who has authored seventeen books, including Classic Restaurants of Northwest Indiana. Always willing to travel for food, she blogs about her experiences at janeammeson.com.
At one time, the lakeside towns of southwesterern Berrien County had a large Swedish population. The Swedish Coffee Pot was just one of several. Only the Swedish Bakery remains.
Davies said she has long been interested in theater and live performance, as well as what they bring to an audience.
“What I like about theater is hearing a reaction to what you’re doing on stage, whether it’s a gasp, a laugh or a chuckle. You know you’re touching someone,” Davies said.
Davies added the immediacy you get in the theater is great and nothing is ever exactly the same twice.
“You can’t get that on television,” she said.
Davies stars alongside actor Kevin Giese in “Misery,” The play, directed by John Hancock, continues to June 15 at Dunes Summer Arts Theatre. “Misery,” based on the book by Stephen King, is a thriller which recounts the story of writer Paul Sheldon who is held hostage in the home of his deranged number one fan Annie Wilkes after his car crashes near her house.
About the production “Misery,” Davies said it’s “very emotional.” It’s also a production with highly dramatic ups and downs and “blood and guts,” she added.
Davies said she admired Kathy Bates work in the hit film version of “Misery,” which she’s seen once.
Working with Dunes Summer Arts Theatre on this show, Davies said, is a real honor.
She said she wanted to give a “shoutout” to her “Misery” costar Giese, as well as director Hancock who are both terrific to work with.
Davies, who has been retired from television broadcasting for the past five years, lives in southwestern Michigan. She is heavily involved in the arts and theatrical community and serves as board chair for Acorn Center for The Performing Arts in Three Oaks, Michigan.
Throughout her career, Davies was a TV journalist in Chicago, Philadelphia and Cincinnati. She spent 37 years as a reporter, host and executive producer at ABC-7 Chicago.
Davies said she entered the field of broadcast journalism when she was in her twenties.
“There weren’t a lot of women in it (then) and I didn’t have a lot of competition.”
Davies said she’s enjoying her stage stint at Dunes Summer Arts Theatre and wouldn’t mind doing future work with the organization.
FYI: “Misery” continues through June 15 at Dunes Summer Arts Theatre, 288 Shady Oak Drive, Michigan City. Tickets range from $30 to $35. Visit dunearts.org.
Cover photo: Kevin Giese and Janet Davies are pictured in a scene from “Misery.” Photo by Tony V. Martin
About Eloise Marie Valadez
Guest blogger Eloise Marie Valadez, a frequent contributor to Travel/Food, is a professional journalist/writer and editor with four decades of experience covering the arts, entertainment, and culinary industries. A native of Chicago, she has a passion for the written word.
The team at Journeyman, the award-winning craft distillery based in Three Oaks, Michigan, and Valparaiso, Indiana, have been busy planning some super fun events ranging from afree-to-attend children’s camp, a bartending competition featuring some of Harbor Country’s top drinks pros, a chef-driven rooftop dinner, and much more.
SUMMER MUSIC LIVE SERIES
WHERE: The American Factory, 258 South Campbell Street, Valparaiso, IN 46385
DATE: Every Friday beginning June 6th
TIME: 6 p.m. – 8 p.m. CT
PRICE: Free to attend
DETAILS: Journeyman’s free summer music series is back for its second year at the American Factory. Every Friday through August, head to the courtyard with the whole family and soak up live music from local artists under the sky. Make it a full evening with dinner and drinks at Union Hall restaurant. More information can be found here.
DIRTY BOOTS LINE DANCING COUNTRY NIGHT
WHERE: The American Factory, 258 South Campbell Street, Valparaiso, IN 46385
DATE: Saturday, June 7
TIME: 7 p.m. – 11 p.m. CT, doors open at 6:30 p.m. CT
PRICE: $25/person, must be 21+
TICKETS: Available here
DETAILS: Journeyman’s Dirty Boots Night is back at the American Factory for an evening of live music, dancing, and unapologetically Southern energy. Pull on your cowboy boots and brush up on footwork with line dance lessons from Fred Astaire Dance Studios—all set to live country tunes from Steel Country. Tickets are $25 per person and include access to the event, line dancing lessons, and a welcome cocktail to kick off the night. Additional drink tickets will be available for purchase in advance and on-site. Must be 21 or older to attend.
BARCRAFT COMPETITION
WHERE: The Featherbone Factory, 109 Generations Dr. Three Oaks, MI 49128
DETAILS: Calling all cocktail enthusiasts! Journeyman Distillery is bringing together some of the most creative bartending pros from across the Southwest Michigan and Northwest Indiana regions for its first annual Barcraft Competition. Each bartender will present an original cocktail creation that showcases their unique craft and personality, and guests will be invited to cast their votes for who should take home the title of Best Bartender.
The winner will receive a donation to a charity of their choice. Tickets are $50 each and include cocktail samples, food, and a ballot to help decide the winner. Must be 21+ to attend.
FATHER’S DAY BRUNCH
WHERE: The Featherbone Factory, 109 Generations Dr. Three Oaks, MI 49128 AND The American Factory, 258 South Campbell Street, Valparaiso, IN 46385
DATE: Sunday, June 15
TIME: Three Oaks: 10 a.m. – 2 p.m. ET, Valparaiso: 10 a.m. – 2 p.m. CT
PRICE: $45 for adults, $20 for children 3-12, free for children under 3
RESERVATIONS: Three Oaks reservations here, Valparaiso reservations here
DETAILS: Toast Dad with fine whiskey and delicious breakfast favorites at Journeyman’s Father’s Day brunch! Taking place at both locations, the team is whipping up a brunch spread complete with a carving station featuring meaty offerings like prime rib, OCG roast turkey breast, and baby back ribs served with Journeyman’s bourbon BBQ sauce. Guests can also look forward to a buffet of comforting classics, including biscuits and pork sausage gravy, French toast, scrambled eggs, cinnamon sugar donut holes, and more. To help the adults unwind, a selection of craft cocktails made with Journeyman’s artisanal spirits will be available for purchase by the glass or by the pitcher.
CHEF’S DINNER: CHAR No. 3
WHERE: The American Factory, 258 South Campbell Street, Valparaiso, IN 46385
DETAILS: Back for its second year in 2025, Journeyman’s rooftop dining experience is returning to the American Factory this summer. Executive Chef Amanda Salas and her team are preparing a four-course dinner centered around smoked flavors, paired with cocktails and whiskey, perfect for enjoying in an open-air setting at dusk. Expect dishes like smoked pork shoulder with bourbon berry barbecue sauce, roasted salmon with barbecue baked lentils and pickled green beans, charred asparagus with piquillo pepper relish, and more. The full menu and ticketing information can be found here.
JOURNEYMAN’S KIDS CLUB
WHERE: The American Factory, 258 South Campbell Street, Valparaiso, IN 46385
DATE: Every Wednesday beginning June 25th
TIME: 11 a.m. – noon CT
PRICE: Free to attend, reservations required
DETAILS: Calling all parents with kiddos! Journeyman’s free-to-attend Kid’s Club is back this summer at the American Factory. Every Wednesday at 11 a.m., kids can participate in a new, fun and creative one-hour activity. The full lineup of activities will be announced soon, and reservations are required. More information can be found here.
The definition of a good wine is as simple as this: Do you like it well enough to pour another glass?
Let us help you find your favorite at the Indiana Wine Fair, a day-long event in historic Story, Indiana. Sample the best of Indiana’s wines while enjoying live music and perusing the arts and crafts of Hoosier and regional artisans and the offerings of local food vendors.
Featured wineries offer 1-oz samples but also sell glass pours, merch, and bottles for carry out. Some wineries claim to sell so much to become unable to open their own shops until their inventory is replenished.
That’s why it’s a privilege to continue the tradition, as experts tell us the event is directly responsible for the market growth of Indiana wines.
Each guest receives a Story Inn keepsake wine glass, tote bag, and sample pours all afternoon. $30 presale tickets and more information are available at Indianwinefair.com
Free parking is available at Story. Free parking with free shuttle service is also available at Range 46 Wine Co in Gnaw Bone, with pickup/drop off at the Brown County CVB on Washington Street in Nashville. Shuttles run from 11am – 8pm.
Trust us, this is so true: Indiana Wines Rock
Photo Jane Simon Ammeson
Contrary to popular belief, wine is not only made in California or France. In blind tastings, Indiana wines compete with the best because of our diverse geographic regions, climate, and soils. Decades ago, Purdue University genetically engineered grapes to thrive in harder clay soils, which have found root on the Story hillside. Tour the orchard, vineyard, and nature trail on your next visit!
Stay Late and Laugh
Indiana Wine Fair 12-6pm; Comedy Show 8:30-10pm
Wine Fair guests receive admission to the monthly comedy show Saturday May 31 evening from 8:30-10pm. Enjoy the afternoon wine, live music, and support local arts, crafts, and food vendors. Plan to stay for the evening comedy show/fundraiser sponsored by 812 Farms.
Indiana Wine Fair founder Rick Hofstetter (on left) and friends. Photo Jane Simon Ammeson.
This stunning state on Mexico’s Pacific Coast offers a captivating blend of pristine beaches, vibrant cultural experiences, and hidden gems waiting to be discovered, making it the ultimate fall and winter escape.
Endless Sunshine and Stunning Beaches
Nayarit boasts over 200 miles of Pacific coastline, with golden beaches, turquoise waters, and lush mountain backdrops. And no matter the season, the state’s year-round warm climate is a dream come true. Destinations like Sayulita, Punta Mita, and San Blas provide the perfect mix of relaxation and adventure, offering everything from world-class surfing and paddleboarding to sun-soaked afternoons under swaying palm trees.
San Blas
Sayulita, a bohemian surf town, charms with its colorful streets, artisanal shops, and beachfront bars. Punta Mita, on the other hand, is the epitome of luxury with its high-end resorts, championship golf courses, and stunning sunset views over the Pacific. San Blas, a quieter and more traditional town, is known for its historic fort, serene estuaries, and birdwatching—a haven for nature enthusiasts.
Riviera Nayarit – Polo La Patrona – San Pancho
Explore Nayarit’s Magical Towns
Nayarit’s magic extends beyond its beaches. This year, the state has expanded its roster of “Pueblos Mágicos” (Magical Towns) to include Amatlán de Cañas, Ixtlán del Río, and Ahuacatlán, adding to the allure of established favorites like Compostela, Jala, and Mexcaltitan. These towns are recognized for their rich heritage, vibrant traditions, and warm hospitality, making them must-visit destinations for travelers looking to experience the heart of Mexico.
Compostela’s cobblestone streets, historic churches, and vibrant plazas offer a glimpse into Nayarit’s colonial past, while Jala, known for its giant corn, boasts one of the most beautiful baroque churches in the region. Mexcaltitan, often referred to as the “Venice of Mexico,” is an island town known for its unique canals and rich pre-Hispanic history, providing an unforgettable experience.
Culinary Delights and Authentic Mexican Flavors
Nayarit’s culinary scene is as diverse as its landscapes. The state is famous for its fresh seafood, particularly ceviche, aguachile, and grilled fish, best enjoyed at a beachfront palapa with toes in the sand. Visitors can savor local specialties such as zarandeado fish, a traditional dish marinated and grilled to perfection, and try lesser-known delights like tlaxtihuille, a pre-Hispanic dish made from corn and shrimp.
For a more immersive experience, travelers can explore Nayarit’s local food markets, where they can sample tropical fruits, handmade tamales, and regional cheeses, or take a culinary class to learn how to prepare traditional dishes from local chefs.
Outdoor Adventures for Every Traveler
From adrenaline-pumping activities to serene escapes, Nayarit offers endless outdoor adventures. Fall and winter are prime times for whale watching, as humpback whales migrate to the warm waters of Banderas Bay. Eco-tours provide the chance to see these majestic creatures up close, along with playful dolphins, sea turtles, and a variety of marine life.
Photo of Nayarit’s Marietas Islands by Christian Frausto Bernal (Wikimedia Commons)
Adventurers can also explore the Sierra Madre Mountains through guided hikes, horseback riding, or ATV tours, immersing themselves in lush jungles, waterfalls, and panoramic vistas. For those seeking underwater adventures, Nayarit’s Marietas Islands are a snorkeling and diving paradise, home to vibrant coral reefs and the famous Hidden Beach.
Luxury Accommodations and Wellness Retreats
Nayarit’s wide array of accommodations cater to every type of traveler, from boutique hotels and beachfront bungalows to luxurious resorts with all-inclusive amenities. Wellness seekers will find rejuvenation at the state’s many wellness retreats and spa resorts, which offer yoga classes, spa treatments, and holistic therapies inspired by indigenous traditions.
Punta Mita’s luxury resorts, including the renowned Four Seasons and St. Regis, provide a blend of elegance, seclusion, and top-notch service, perfect for couples and families looking for an elevated experience. For a more intimate stay, Nayarit’s eco-friendly lodges and boutique hotels offer personalized service and a deeper connection to nature.
Cultural Festivals and Vibrant Traditions
Fall and winter in Nayarit are marked by lively festivals and cultural celebrations that showcase the state’s rich traditions. Visitors can experience Day of the Dead festivities in the Magical Towns, attend the colorful patron saint festivals, or explore traditional Huichol art and crafts. The vibrant music, dance, and colorful costumes create an immersive cultural experience that adds a unique layer to any visit.
Discover Nayarit in 2025
Whether you’re chasing endless sunshine, exploring charming villages, indulging in fresh local cuisine, or seeking adventure in nature, Nayarit offers a diverse and unforgettable escape. As one of the best places to visit in 2025, this hidden gem on Mexico’s Pacific Coast invites travelers to explore its stunning landscapes, rich culture, and welcoming spirit.
About Nayarit Tourism
Nayarit Tourism promotes the state’s diverse destinations, offering visitors a unique blend of coastal beauty, cultural heritage, and outdoor adventure. For more information on travel itineraries, accommodations, and experiences, visit Nayarit Tourism.
For several years now, especially post-COVID-19 pandemic, the travel industry has seen increasing interest in the concept of “slow travel”, commonly identified as a desire for travelers to leisurely immerse themselves into a destination, connect with locals and fully experience its culture, foods, and traditions.
Cyprus is one of the oldest civilizations in the Mediterranean with a long history that spans 11,000 years and a rich culture due to its unique geographic position at the crossroads of three continents – Europe, Asia, and Africa. Throughout the centuries, Cyprus has been home to Myceanian Greeks, Phoenicians, Assyrians, Egyptians, Romans, Franks, Venetians, Ottomans and the British, who have all left behind visible remnants of their passage (especially in their architecture) and created a mosaic of different cultures and periods on the island.
The Republic of Cyprus, with its relatively small geographic area of 3,572 square miles, is a model destination for the concept of slow travel. It boasts the advantage of being one of the oldest civilizations in the Mediterranean. Steeped in history, the island’s soul can be found in its heartland – filled with hospitable people, enduring traditions, clear waters, diving opportunities, beaches, fresh produce, and ancient foodways.
To that end, the Heartland of Legends Routes, a project designed by the Cyprus Deputy Ministry of Tourism, invites visitors to explore the island’s hidden rural gems, immerse themselves in the mythology and traditions of the land, and enjoy the benefit of slow travel. With its temperate Mediterranean climate, long dry summers and mild winters, separated by short autumn and spring seasons, Cyprus is a destination ripe for discovery year-round!
The Divine Olive Oil Route – This route celebrates the cultivation and production of olive oil which has been a part of Cyprus’s tradition for centuries, with the Greek Orthodox church imbuing olive oil with divine properties. Typically a traditional olive harvest lasts from October to March and, among the heartland villages, visitors will come across a number of restored traditional olive oil presses and may even participate in the harvest. Purchase a bottle to take home – Cypriot extra virgin olive oil is known for its distinctive, fruity aroma and robust flavour.
The Honey Taste Route – Since antiquity, man has associated bees with nature’s regenerative forces and honey has been appreciated for its nutritional value, used for both ceremonial as well as medical purposes. By the early twentieth century, a decline in bee hives prompted Cypriot authorities to introduce modern wooden beehives, with movable frames, to the island. The Honey Taste route visits nine villages in the southeast area of the Troodos mountainous range, where the majority of beekeeping on the island is done. Visitors will have the opportunity to learn about Cypriot honey harvesting, taste different varieties and even make their own beeswax candles.
Weaving of Dreams Route – Embroidery in Cyprus, influenced by both Byzantine and Venetian patterns as well as new designs, is one of the most important contributions to the island’s intangible heritage. Today, women wanting to revive the interest of the younger generation and bring back to fashion the traditional embroidery have combined the beauty of Lefkaritika lace making and the geometrical and colorful designs of Fythkiotika to create new fashionable items. On the Weaving of Dreams Route, travelers can easily spend a day visiting six of the most picturesque and quaint villages, visiting traditional workshops or boutiques and admiring the collection of bags, dresses, cushions and accessories.
