readers plate
Season’s P Eatings
otlucks bring to mind baking dishes oozing with cheese or canned cream of mushroom soup. What if a potluck focused instead on in-season ingredients that are locally, organically grown?
That’s the idea behind a regular pitch-in dinner among friends in the Fletcher Place neighborhood, southeast of downtown. Middle school teacher Julia Phoebus and friends pulled together a potluck dinner every month for a year, and still eat together seasonally. Phoebus tell us all about it:
Sharing the health and wealth of local foods, potluck style
Julia Phoebus (2nd row second from left) and friends. Photo by Helen Workman.
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edible indy
“When I moved to Indianapolis, I found that it was sometimes difficult getting to know people, but over a meal at someone’s house a natural connection takes place. I started hosting Sunday lunches for friends and neighbors once a month, similar to a tradition that I started with my college roommates at the University of Florida. “Last year, I was chatting with a friend from graduate school about local vs. organic food and what either of those terms actually means. We decided to host Local Organic Potlucks once a month all through 2011. We missed just one, and our group grew to 30 at its largest.
Fall 2012
