food

Opinion - Food
7:32 am
Thu July 10, 2014

Summer Sizzle: The Fort's Best Burgers

The Chicago Burger at Hall's Gas House is among the best burgers in Fort Wayne, according to Amber Recker.
Credit Amber Recker / for WBOI News

Nothing says summer like a big, juicy burger. So in honor of this warm-weather staple, I set out to find the Fort’s best.

After a heated debate on various social media networks and tallying over one hundred votes, the top six restaurants emerged.

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Opinion - Food
6:02 pm
Wed June 4, 2014

Ranked: The Fort’s Tastiest Wings

The wings at Tower Bar and Grill took a top spot on Amber Recker's list because of the special rubs available and the option to order them grilled.
Credit Amber Recker / for WBOI News

For years, I’ve listened to people debate about which Fort Wayne restaurant serves the best wings, so I did some crowdsourcing to identify the top spots and set out to try them myself. Based on hundreds of responses on Twitter and Facebook, I narrowed the list to the most popular five.

So which place do I think has the best wings? Here are my reviews.

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Opinion - Food
3:07 pm
Thu May 8, 2014

Vietnamese Cuisine Shines In the Summit City

Banh Mi Barista's namesake dish, banh mi, is just one of Fort Wayne's fantastic array of Vietnamese food offerings, according to Amber Recker.
Amber Recker For WBOI News

I’ll never forget the first time I experienced Pho (pronounced “fuh,” like fun without the n), a traditional Vietnamese soup consisting of broth, rice noodles, herbs, spices, and meat. My husband and I had wandered into Saigon, a Vietnamese restaurant located on South Calhoun, and asked the waitress for a recommendation. She directed us to the Pho section of the menu, and it changed our lives—I am not exaggerating.

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Opinion - Food
2:30 pm
Fri April 18, 2014

Culinary School Enriches Fort Wayne's Food Culture

Lamb pilaf, prepared by culinary students at Ivy Tech Northeast.
Amber Recker

Establishing a strong local food culture has been on my radar for years, and based on the increasing prevalence of locally-owned restaurants and other food-related businesses, our region is gaining momentum.

Many factors contribute to our growing local food economy, and since the 1980s, Ivy Tech has been a big one. Through its Hospitality Administration Department, it offers the area’s only culinary program, providing students an opportunity to study culinary, baking, and pastry arts, and it has been churning out talent.

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Opinion - Food
4:57 pm
Thu March 6, 2014

Fort Wayne Farm Promotes Sustainable Food By Nixing the Soil

Get Fresh Farms in Fort Wayne grows a variety of vegetables through hydroponics, a process that uses no soil.
Amber Recker For WBOI News

The locavore movement is starting to take hold in Northeast Indiana, as is evident by the growing popularity of farmers markets. We want to know where our food is grown and raised. When you buy produce from the grocery store, you don’t know where or by whom it was grown.

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Opinion - Food
5:02 pm
Wed February 5, 2014

Queen of Sheba Brings a Taste of Ethiopia to Fort Wayne

WBOI food columnist Amber Recker says the Ethiopian cuisine at Queen of Sheba in Fort Wayne is worth the trip.
Credit Amber Recker

Since moving to Fort Wayne in 2002, I’ve witnessed a revolution in dining options. I will never forget the first time I rolled into town. I was greeted by an onslaught of chain restaurants lining the city’s major corridors. At first glance, there weren’t a lot of choices for ethnic foods either.

To say I was underwhelmed is an understatement. But, after discovering some of the culinary gems hidden in out-of-the-way neighborhoods, I became hopeful that a movement towards locally established restaurants would take hold.

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StateImpact Indiana
10:48 am
Thu August 23, 2012

StateImpact Indiana: How Federal School Lunch Guidelines Are Changing Menus At Indiana Schools

Originally published on Wed August 22, 2012 10:32 am

What kids are eating in their school lunches has been a topic of discussion since the School Nutrition Association was created in the 1940s. That’s because the guidelines are always changing.

New rules handed down earlier this year from the United States Department of Agriculture focus less on calories and fat and more on whether all the food groups are being served.

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