FARM: Introducing farm-fresh goodness to the Lake County Juvenile Detention Center

Launch Pad to a Better Life

Purdue volunteers teach sustainability to at-risk youth

By Lori Darvas | Photography by Carole Toplain

There’s a quote floating around the internet. The verbiage varies, but the gist is the same: You can count the number of seeds in an apple, but you can’t count the number of apples in a seed.

A group of current and former Purdue University students are endeavoring to plant the seeds, figuratively and literally, to feed generations of some of the state’s neediest residents. They are members of Earthonauts, a nonprofit group aiming to inspire sustainability in everyday lives. Their first focus: urban communities with tenuous sources of fresh food.

“The idea behind it is to promote sustainability in communities,” says Chris Kulesza, an Earthonauts vice president and Purdue PhD candidate in political science.

For the past year, the group has been working with residents of the Lake County Juvenile Detention Center in Crown Point. There, Earthonaut volunteers work with small groups to present hands-on lessons in science, technology, engineering and mathematics (STEM) as well as sustainability. These lessons focus on more than growing food: They also stress the need to be both economically and socially sustainable, so their efforts will continue long after the teachers have gone home.

“We want Earthonauts to be more than growing tomatoes,” says Jocelyn Dunn, a Purdue PhD program graduate, who co-founded Earthonauts last year with Purdue graduate Katie Chustak. “Maybe we can pair with a small restaurant where the kids learn financial responsibility and teamwork. Maybe they can grow lavender and make essential oils. We’ll teach the environmental resource aspect and how to sustain any project. We’ll show them how to have the community behind them and make sure it’s benefitting the community.”

Growing minds

These are lofty goals, Dunn acknowledges, but even the mightiest tree began as a small seed. For now, she and other Earthonaut volunteers are visiting the Detention Center every couple of months with lessons for young people whose primary food source may be the corner convenience store. They bring plenty of interest-piquing science demonstrations, like the lightbulb that used a potato to make a complete circuit, and colorful handouts that summarize lessons through pictures and short paragraphs.

“For the most part, the kids love it,” says Jack Thomas, the Detention Center’s education department head. “It’s something different for them. They’re getting exposed to things they would never get in their regular school setting.”

One of their first ventures was a hydroponic garden set up in the Detention Center’s cafeteria. The flower garden uses hydroponic technology to grow flowers using water and nutrients, reusing the water and cutting down on the need for soil and space. There were a few bumps along the way—the center does not have much natural light and lamps had to be added—but there were also learning opportunities for the residents, who can enjoy the sound of water and blooms in their cafeteria.

“I worked with the kids on the hydroponics,” says Geraldine Giglio, the facility’s director. “When they had their hands on the roots and in the water, they were ecstatic.”

Lesson plans

Teachable curriculums are the backbone of the program. Dunn and other volunteers all have other jobs and commitments, but in their spare time they are working on lesson plans that can be reproduced and taught in classrooms and community centers. They rely on hypothetical situations to encourage participants to think beyond the obvious. An upcoming lesson on a Mars mission, for instance, asks the residents to consider how they would feed themselves during the months-long travel to the neighboring planet. What should they pack? How would they communicate? How are they going to return?

The residents have different reactions, says Chris Kulesza. There might be some blank stares and nodding off. But there also might be enthusiasm and questions.

“Plenty of them are very intellectually curious and pick this up quickly,” Kulesza says. “When we meet with them, it is very obvious that several of them want to go back [home] and do something [productive].”

Planting those seeds

Erich Huebner, a Purdue graduate and Earthonauts executive board member who now works in the university’s research computing department, has a special place in his heart for the program. His hometown of Dyer is a Crown Point neighbor, and he has a unique understanding of the area’s challenges. He keeps in touch with the Detention Center’s directors and teachers, compiling surveys and gathering lesson feedback.

Granted, not everything is an option for Earthonauts lessons. Explosions are out. A garden is a possibility, although the facility needs money and volunteers to make it happen.

“We could probably get the plants and seeds,” Giglio says. “Our staff is devoted to watching the kids—watching them with the tools and watching them with the seeds, but we need volunteers to come in and work with them.”

Perhaps the hydroponics will come back into play. Perhaps the residents will spend time digging in the dirt and go back home to their families and say, “Let’s plant our own garden.”

“Even if we can plant something where something would grow, that would be great,” Huebner says. “If we can influence that out-of-the-box thinking that leads to more healthy eating and sustainable choices, that would be amazing.” What’s in the Name

Earthonauts takes its name from the concept that everyone is an astronaut traveling together on a spacecraft called Earth. Participants are encouraged to develop astronaut traits, such as resourcefulness, adaptability and self-care. Founder Jocelyn Dunn comes by the association honestly, having spent eight months in a remote part of Hawaii as part of the HI-SEAS mission, a joint effort by NASA, University of Hawaii at Mānoa and Cornell University, that replicates a trip to the planet Mars.

The Earthonauts curriculum often incorporates outer space into its lessons, but it also uses space exploration as an analogy for sustainable living. In space, there are no fastfood restaurants, says Earthonaut volunteer and Purdue graduate Erich Huebner. If astronauts—or Earthonauts, in this case— are hungry, they need to figure out a way to feed themselves with the resources at hand.

The group is currently road testing its lessons at the Lake County Juvenile Detention Center in Crown Point, but its long-term plan sees its outreach expanding to both kids and adults, especially in those communities where fresh food and other sustainable resources are scarce. The young people who participate in Earthonauts at Crown Point may be the pioneers who dig out sustainable options for their families and neighbors.

“We really thought [the Lake County Detention Center] was a good place to start,” said Kulesza. “If you’re talking about community development, getting to young people is the absolute key. Knowing that these kids are going back to their communities means this is an opportune place to do projects like this.”

How grants can help schools provide healthier lunches at a lower cost Food Grants for Schools

By Brogan Dearinger

Across the U.S. and throughout many Indiana cities and towns, there is a push for healthier food in our schools— but, most will agree, school lunches still have a way to go. Here’s a list of a few grants designed to help schools afford more nutritious lunches and better food education—all of which are available in central Indiana.

Farm to School Grants

Funded by the USDA, these grants help schools gain access to local foods. There are four types of grants, each with different eligibility requirements: implementation, planning, support service and training. | FNS.USDA.gov Implementation grants: help schools and school districts develop already existing farm to school initiatives. AWARD: $65,000–100,000 Planning grants: for schools that do not have current farm to school initiatives. AWARD: $25,000–45,000 Support service grants: for organizations working with schools to implement farm to school initiatives. AWARD: $65,000–100,000 Training grants: help organizations working with schools with training and technical assistance. AWARD: $15,000–50,000

Community Facilities Grants and Loans

Funded by the USDA Rural Development, these grants and loans can be used to purchase or upgrade equipment. Schools can apply for a grant, loan or combination of the two. Grants are awarded with the highest priority being small, low-income rural towns. Loan interest rates are based on population size and median household income, but range from just over 3 percent to 4.5. AWARD: up to 75 percent of the proposed equipment and or assistance cost, depending on the area’s population and median household income. | RD.USDA.gov

Let’s Bring Salad Bars to Schools grants

Any school that participates in the National School Lunch Program (NSLP) is eligible. AWARD: Schools that are accepted will be sent all the necessary salad bar equipment as soon as funding allows. | SaladBars2Schools.org

School Food Support Initiative

Funded by the Chef Ann Foundation, Whole Kids Foundation and Life Time Foundation, this program provides schools with technical assistance, workshops and recommendations for how to improve their lunches. Any school that participates in the NSLP is eligible. AWARD: Along with the technical assistance, schools can apply for a one-time grant of $50,000. | TheLunchBox.org

U.S. School Garden Grants

Funded by the Whole Kids Foundation, these grants assist schools with planting and maintaining an edible garden. Any public or nonprofit private K–12 school is eligible. AWARD: $2,000 | WholeKidsFoundation.org

Team Nutrition Training Grants

Help give training to the professionals who prepare and serve meals in schools. AWARD: up to $500,000 per school district. | FNS.USDA.gov

Safer School Garden Grant

Funded by Safer Brand, this grant helps students start a garden at their schools. Applications are submitted by students and are due between September first and December first. AWARD: $500 | SaferBrand.com

Annie’s Grants for Gardens

Funded by Annie’s, these grants help schools establish and maintain gardens. AWARD: varies based on available funds. | Annies.com

Bonnie Third Grade Cabbage Program

Instead of a monetary grant, Bonnie Plants provides cabbage plants to help third-grade classes grow a garden. Participating classes can enter a contest to win a scholarship. Classes can register on a rolling basis. AWARD: $1,000 scholarship | BonnieCabbageProgram.com

The Samull Classroom Herb Garden Grant

Funded by the Herb Society of America to help classroom’s start herb gardens. AWARD: $200 | HerbSociety.org

15009 N Gray Rd Noblesville DOWNTOWN

865 Massachusetts Ave Indianapolis

Indy's Full Service Juice & Smoothie Bar

naturalbornjuicers.com BROAD RIPPLE VILLAGE location coming soon

• • Hosted by • •

Saturday 10am - Noon

Georgetown Market 4375 Georgetown Rd. Indianapolis Sign up today! Class size is limited.

$10 per child / $5 additional child or $20 per family (3+ children)

*Each child or family will receive a $10 Georgetown Gift Card

December 2: Bread in a Bag + Jam = Delicious EdibleIndyKidsTable2017.eventbrite.com

For more information, visit EdibleIndy.com

Get Poppin’ with the Indianapolis Symphony Orchestra Film Concert Series Harry Potter and the Goblet of Fire and E.T. the Extra-Terrestrial

Recipes created by Just Pop In! Photography by Jennifer L. Rubenstein

sponsored content

E.T.’s Reese’s Pieces Popcorn

10 servings

20 cups of Just Pop In!’s cocoa popcorn 2 cups white chocolate chips ¼–½ cup peanut butter 1 cup Reese’s Pieces baking chips

Temper white chocolate either via microwave or boil method. Pour the mixture over the cocoa popcorn and add the chips. Mix and cool.

Microwave method: At 50% microwave strength, melt white chocolate in a microwave-safe bowl for 30 seconds. Continue to heat in 15- to 30-second increments until completely melted. Stir in ¼ cup peanut butter. Add the ¼ cup

Boiling method: Bring water to a boil, then turn off the heat. Set a metal bowl that holds ²/³ of the chocolate into the water. Be careful not to let water into the bowl. Stir until melted; continue to add the balance of the chips until they too are melted. A temperature of 110°–115°F is recommended.

Celebrate the 35th anniversary of a family classic with the Indianapolis Symphony Orchestra! Steven Spielberg’s heartwarming masterpiece is one of the brightest stars in motion picture history. Filled with unparalleled magic and imagination, E.T. the ExtraTerrestrial follows the moving story of a lost little alien who befriends a 10-yearold boy named Elliott. Experience all the mystery and fun of their unforgettable adventure in the beloved movie that captivated audiences around the world, complete with John Williams’ Academy Award–winning score performed live by the ISO in sync to the film projected on a huge HD screen! You can catch E.T. the Extra-Terrestrial at the Hilbert Circle Theatre November 3, 4 and 5. Harry “Popper” Butterbeer Popcorn

5 servings

8–10 cups popped popcorn (heaping ½ cup of popcorn kernels) 1 teaspoon baking soda ¼ teaspoon ground nutmeg 4 teaspoons vanilla extract 1 teaspoon almond extract 1 teaspoon butter extract ¾ teaspoon rum extract 8 tablespoons unsalted butter 1 cup sugar 3 tablespoons molasses 1 tablespoon water ½ teaspoon coarse kosher salt (use less

Line a large baking sheet with parchment paper; set aside. Sift together the baking soda and nutmeg in a small bowl; set aside.

Add the vanilla extract, almond extract, butter extract and rum extract to a small bowl; set aside.

Cook the butter, sugar, molasses, water and salt in a medium-sized, thickbottomed saucepan over medium heat until the temperature reaches 305°F (hard crack stage), stirring occasionally. Carefully stir in the mixture of extracts and then the baking soda–nutmeg mix, creating toffee. Pour this toffee over the popcorn and use 2 heat-safe rubber spatulas to toss the popcorn around and distribute the toffee throughout. Spread the popcorn out onto the prepared baking sheet. Let the popcorn cool and then break it apart. Store in an airtight container at room temperature. Note: If it’s a hot and/or humid day and the butterbeer popcorn is too sticky, you can dry it out in the oven. To do so, leave the butterbeer popcorn on the baking sheet and bake it in a 200°F oven for 20 to 30 minutes, tossing it every 10 minutes.

The Harry Potter Film Concert Series returns to the Hilbert Circle Theatre with Harry Potter and the Goblet of Fire Potter franchise. On January 11 and 14, the Indianapolis Symphony Orchestra screen. In Harry Potter and the Goblet of Fire, Harry Potter’s name emerges from the Goblet of Fire and he becomes a competitor in a grueling battle for glory among three wizarding schools: the Triwizard Tournament. Everything changes as Harry, Ron and Hermione leave childhood forever and take on challenges greater than anything they could have imagined.

EAT DRINK LOCAL GUIDE

Getting Hoosier-grown goodness on your plate doesn’t have to involve hours in proudly serve up the freshest locally sourced cuisine.

The farm-to-table movement begins with central Indiana farms and dedicated producers who care about bringing only the best to market, which is a very good thing for locally owned restaurants that search out the best dairy, meat, produce and beverages for their patrons.

Farm-to-table is gaining momentum not only with born-and-bred Hoosiers, but the many visitors to central Indiana. Edible Indy connects growers, producers and food artisans with their community.

Here is a select list of some of those chefs and owners who take great pride in celebrating Hoosier-grown goodness. *This is a paid advertisement. PORTER BOOKS & BREAD

Tucked away in the Fort Ben Community, this locally owned cafe combines two great passions: food and literature. They focus on hand-made food, Indiana ingredients and great coffee with the promise of good reads too. 5719 Lawton Loop E. Dr. | Indianapolis PorterBread.com

ST. ELMO STEAK HOUSE

A big thank you to our local partners! As a locally owned business for over 110 years we take great pride in our local business relationships. Cheers to independent businesses! 127 S. Illinois St. | Indianapolis StElmos.com

PEACE WATER WINERY

Local Roots, California Wines (and vibes). If you love tasting great Napa Valley wine in a fun, eclectic, groovy atmosphere, then this is donated to charities. So come in for a tasting, buy a glass, take home a bottle or join our wine club and learn how “One Bottle Does a World of Good!” 37 W. Main St. | Carmel PeaceWaterWinery.com THE GARDEN TABLE

The Garden Table is a local eatery and fresh juicery in the heart of the Broad Ripple Village and now on Mass Ave. in downtown and locally sourced food and cold-pressed juice. We believe in simple dishes, made from natural ingredients, grown and harvested by local farmers. 342 Massachusetts Ave., #100 | Indianapolis TheGardenTable.com

TRIPLE XXX FAMILY RESTAURANT

Indiana’s oldest drive-in dishes up the best diner food. From breakfast anytime to their made-to-order chopped steak burgers, this place will take you back to when you were a kid. And don’t forget to order up their famous Triple XXX root beer. 2 N. Salisbury | West Lafayette TripleXXXFamilyRestaurant.com

BYRNE’S GRILLED PIZZA

Local, fresh, real ingredients describe the hand-made thin crust grilled pizza. Order their mouthwatering pasta, salads, appetizers and desserts to complement your pizza. Serving local craft beers and a great selection of wines. Also available: Take-out, catering and food truck. 5615 N. Illinois St. | Indianapolis ByrnesPizza.com

HARRY & IZZY’S

We’re proud to keep it local! Three restaurants sourcing locally from 10 regional farms, four breweries and seven locally owned purveyors or producers leads to one great meal. Downtown Indianapolis 153 S. Illinois St. Northside Indianapolis 4050 E. 82nd St. Indianapolis Airport 7800 Col. Weir Cook Memorial Dr. HarryAndIzzys.com

TABLE

From a store full of fresh, seasonal foods and a team of chefs and culinary experts comes a celebration of food called table by Market District—a restaurant that brings passion for food right to your plate. Open daily for lunch & dinner, as well as brunch every Sunday. 11505 N. Illinois St. | Carmel MarketDistrict.com/Table EZRA’S ENLIGHTENED CAFÉ

Indiana’s only 100% gluten-free café focused on fresh, locally sourced and organic foods with a focus on dairy-free and vibrant plant-based dishes. The café serves breakfast, lunch and dessert, including a full fresh juice and smoothie bar. 6516 Ferguson St. (Rear Unit)| Indianapolis EzrasEnlightenedCafe.com

JOE’S NEXT DOOR

The best of Joe’s Butcher Shop prepared for you. Our team of chefs will build the freshest, most unique and mouthwatering sandwiches at our walk-up counter, cater your special events and you can even grab our daily made dishes to go. 111 W. Main St. Ste. 110 | Carmel JoesButcherShop.com FARM-BLOOMINGTON

A Bloomington award-winning original creating gastronomical dishes for brunch, lunch and dinner based on the seasonality of the southern Indiana ingredients. The restaurant includes FARMbar, the Root Cellar Lounge and they promote sustainability and being green. 108 E. Kirkwood Ave. | Bloomington Farm-Bloomington.com

THE LOFT

Dine at a true farmstead restaurant, located inside a beautiful historic barn on an organic dairy farm. Food grown and raised onsite takes center place on organic menus shaped by seasonal rhythms. Open for lunch, dinner and Sunday brunch. 9101 Moore Rd. | Zionsville TradersPointCreamery.com

NATURAL BORN JUICERS

A Mass Avenue and Northside staple offering non-HPP raw juices and smoothies in a hip walk-in location. All juices are cold-pressed, old school centrifuge and freshly juiced on site. Cleanse programs available year around. Downtown Indianapolis 865 Massachusetts Ave. Northside Indianapolis Broccoli Bill’s Gray Rd. Market Noblesville 15009 Gray Rd. Broad Ripple Location Coming Soon NaturalBornJuicers.com