Best pizza in Indiana
Readers nominate their favorite hometown pizza places from across the state Pages 20-25
A passion for pizza
from the editor
I love pizza. My husband and my best friends also love pizza, and we proudly celebrate “Pizza Friday” almost every week. You could say we are passionate about our favorite food, and I’ve come to realize that our readers are, too.
This month, we are showcasing reader-nominated pizza places across the state. Our readers shared their love for their hometown places, so I thought I would also offer my nominations.
One of our longtime favorite pizza places is Jockamo Upper Crust Pizza. We usually visit the Greenwood restaurant, but they also have locations in Irvington and Lawrence. Jockamo’s pizza has a great crust. If you’re a meat lover, their Slaughterhouse Five (named after the Kurt Vonnegut novel) will hit the spot. It’s loaded with pepperoni, sausage, ham, bacon, and Italian beef. On Saturdays and Sundays, they offer their hangover pizzas. The Farmhouse has chorizo sausage gravy, scrambled eggs, chicken, cheddar, and bacon. No actual hangover is required to enjoy that delicious pizza.
Our newer favorite is King Dough near downtown Indianapolis. This place has a cooler, hipper vibe than most pizza places we go to, but it is no less tasty. Their wood-fired pizzas are cut in large, New York-style slices and come in many varieties you won’t see anywhere else. Our go-to is the Destroyer with mozzarella, rosemary, basil, garlic, goat cheese, Italian sausage, and Mike’s hot honey.
I wish my friends and I could visit all the places on our nominated list. I’m sure we could find something special at each one. It’s comforting to know that the Hoosier State is bursting with great, locally-made pizza. That’s something to be passionate about.
Britt Davis Editor bdavis@indianaec.org
On the menu: May: Submit your favorite recipes using ranch, deadline March 3. If we publish your recipe on our food pages, we’ll send you a $10 gift card.
Giveaway: Enter to win a set of pizza-making supplies. Visit indianaconnection.org/talk-to-us/contests or send your contact information to the address below. The deadline to enter is Feb. 28.
Three ways to contact us: To send us recipes, photos, letters and entries for gift drawings, please use the forms on our website indianaconnection.org; email info@indianaconnection.org; or send to Indiana Connection, 11805 Pennsylvania Street, Carmel, IN 46032.
VOLUME 74 • NUMBER 8 ISSN 0745-4651 • USPS 262-340
Published monthly by Indiana Electric Cooperatives
Indiana Connection is for and about members of Indiana’s locally-owned, not-for-profit electric cooperatives. It helps consumers use electricity safely and efficiently; understand energy issues; connect with their co-op; and celebrate life in Indiana. Over 311,000 residents and businesses receive the magazine as part of their electric co-op membership. The average printed and mailed cost per issue is 54 cents.
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Read more about our reader’s favorite pizza places, including Taproot Brewhouse & Company of Pierceton, Indiana, in this month’s feature.
PROTECT your heart
February is known for love and romance, often represented by bountiful hearts. But the second month of the year is also associated with hearts for another reason.
Heart disease is the number one killer of Americans. To raise awareness of this issue, President Lyndon B. Johnson issued the first American Heart Month proclamation in 1964. Ever since, U.S. presidents have declared February American Heart Month.
This month is an excellent time to consider your heart health. Check out the following pages for information from the American Heart Association on how to protect your heart.
As serious as a heart attack
CATCH THE SIGNS EARLY
Don’t wait to get help if you experience any heart attack warning signs. Some heart attacks are sudden and intense, but others start slowly, with mild pain or discomfort. Pay attention to your body and call 911 if you experience any of the following:
Your heart needs oxygen to survive. A heart attack occurs when the blood flow that brings oxygen to the heart muscle is severely reduced or cut off completely.
This happens when the coronary arteries that supply the heart with blood flow become narrowed from a build-up of fat, cholesterol, and other substances called plaque. When plaque within a heart artery breaks, a blood clot forms around the plaque. This blood clot can block the blood flow through the artery to the heart muscle.
Ischemia is a condition in which blood flow and oxygen are restricted or reduced in a part of the body. Cardiac ischemia is decreased blood flow and oxygen to the heart muscle. When damage or death to part of the heart muscle occurs due to ischemia, it’s called a heart attack or myocardial infarction. About every 40 seconds, someone in the United States has a heart attack.
How is a heart attack different
from cardiac arrest?
People often use these terms to mean the same thing, but they describe different events.
A heart attack is when blood flow to the heart is blocked. It’s a circulation problem. With sudden cardiac arrest, the heart malfunctions and suddenly stops beating. It is an electrical problem caused by irregular heart rhythms called arrhythmias. A common and potentially deadly arrhythmia is ventricular fibrillation, which happens when the heart’s lower chambers suddenly start beating chaotically and stop pumping blood.
A heart attack can cause ventricular fibrillation, which in turn can cause sudden cardiac arrest. Death can occur within minutes after the heart stops. Cardiac arrest may be reversed if CPR is performed and a defibrillator is used within minutes to shock the heart and restore a normal heart rhythm.
Chest discomfort
Most heart attacks involve discomfort in the center of the chest that lasts more than a few minutes — or it may go away and then return. It can feel like uncomfortable pressure, squeezing, fullness, or pain.
Discomfort in other upper body areas
Symptoms can include pain or discomfort in one or both arms, the back, neck, jaw, or stomach.
Shortness of breath
This can occur with or without chest discomfort.
Other signs Other possible signs include breaking out in a cold sweat, nausea, or lightheadedness.
Pick heart-healthy proteins
Too many saturated fats can cause high cholesterol and plaque build-up, increasing your risk of heart disease. The American Heart Association recommends choosing healthy sources of proteins, mostly from plant sources; regularly eating fish and seafood; substituting fat-free and low-fat dairy products instead of full-fat versions; and for people who eat meat or poultry, choosing those that are lean and unprocessed.
TIPS FOR PEOPLE WHO LIKE MEAT
In general, red meats, such as beef, pork, and lamb, have more saturated fat than skinless chicken, fish, and plant proteins. Saturated fats can raise your blood cholesterol. If you eat poultry, pork, beef, or other meats, choose lean meat, skinless poultry, and unprocessed forms. Also, choose healthy portions.
ALTERNATIVE SOURCES OF PROTEIN
Fish and shellfish are good sources of protein. Certain fish contain omega-3 fatty acids that have health benefits. Examples include anchovies, herring, mackerel, black cod, salmon, sardines, bluefin tuna, whitefish, and striped bass. As part of a heart-healthy diet, omega-3 fatty acids can help reduce the risk of heart failure, coronary heart disease, cardiac arrest, and the most common type of stroke.
Plant foods that contain plenty of protein include beans, peas, lentils, and nuts. There are many types of beans, such as pinto, kidney, garbanzo, and soybeans. They’re all good for you. Put lentils, split peas, and black-eyed peas on the list, too. Plant protein sources do not contain saturated fats and provide dietary fiber and other nutrients. Nuts, peanuts, and soybeans also contain healthy unsaturated fats.
One portion of cooked meat is 3 ounces. To help you judge sizes, a 3-ounce portion is:
• a piece of meat about the size of a deck of cards
• a small chicken drumstick or thigh
• 3/4 cup of flaked fish
• two thin slices of lean roast beef (each slice 3 inches by 3 inches by 1/4-inch)
10 ways to improve your heart health
1 Balance calories with physical activity.
3 Choose whole grains.
5 Use liquid, non-tropical plant oils.
8 Cut down on salt.
In honor of American Heart Month, here are some tips from the American Heart Association to keep your heart healthy.
6 Choose minimally processed foods.
9 Limit alcohol.
2 Reach for a variety of fruits and vegetables.
4 Include healthy protein sources, mostly plants and seafood.
7 Subtract added sugars.
10 Talk to your doctor about your heart risks.
Community trust
Many people excitedly applaud the public ribbon cuttings opening new businesses in town, yet most local economic growth happens without many noticing. Electric co-ops shine the light for businesses to find success.
Electric distribution co-ops are owned by the very families and businesses that they serve. Co-ops embrace that history and take their responsibility to serve those on their lines very seriously. Electric co-ops work with all businesses on their lines, and that frequently goes beyond electrical infrastructure. The co-op can help them find support to bolster their local investment.
Co-ops partner with economic developers to recruit and retain businesses in their communities.
Energy advisors at electric co-ops have forged relationships with the economic development teams at Hoosier Energy and Wabash Valley Power Alliance, the two wholesale power providers serving electric co-ops in Indiana. They also have relationships with local leaders and economic development offices,
Electric cooperatives invest in the families and businesses they serve
which learn about new leads from businesses expanding in Indiana. They even work with the Indiana Economic Development Corp., which provides additional support for organizations and companies in the Hoosier state.
Together, the electric co-op teams and economic developers offer businesses insights into available incentives, such as property tax abatements, workforce development grants, and other support to finance projects to grow or retain jobs.
Electric distribution co-ops also offer energy efficiency incentives for qualifying upgrades that lower long-term energy costs, allowing companies to reinvest those savings into their businesses.
In the last few years, many Indiana electric co-ops have started to serve their communities in a unique way: expanding broadband access to underserved rural areas. Some co-ops partnered with local internet providers to expand their territories, while others are installing high-speed internet lines to offer service. Some co-ops are working
to expand broadband access over the next few years, which will have a transformative impact on families, homeowners, and businesses.
Many co-op employees live where they serve so they directly see the impact their work has on their communities. Co-ops understand firsthand many of the challenges that families and businesses on their lines face, and they will not find a bigger supporter to help them reach their goals than those connected to them at their local electric cooperative.
by Mike Barron Director of Member Services
Hamilton County COUNTY FACTS
Hamilton County, the second-most populous county in Central Indiana after Marion County, offers its visitors and residents a variety of recreational opportunities, including boating, fishing, and waterfront living on two man-made lakes, Geist Reservoir and Morse Reservoir. In 2017, the county’s city of Fishers was named CNN Money’s Best Place to Live in the United States. Because of Hamilton County’s affordable cost of living, highly rated schools, and proximity to Indianapolis, Forbes recognized the county as America’s Best Place to Raise a Family.
STEPPING BACK IN TIME
Conner Prairie is a museum that brings to life 19th-century living while preserving the home of William Conner, the founder of Hamilton County and Noblesville. Its key attractions include “The 1863 Civil War Journey: Raid on Indiana,” which highlights Indiana’s only Civil War battle, and Prairie Town, an 1836 pioneer village where visitors interact with historic interpreters at sites like a blacksmith shop, inn, doctor’s office, and schoolhouse. During the summer, the museum hosts the Indianapolis Symphony Orchestra’s “Symphony on the Prairie” series, attracting more than 100,000 concertgoers annually.
A MIDWEST CONCERT DESTINATION
Initially opened in 1989 as Deer Creek Music Center, Ruoff Music Center in Noblesville is the largest amphitheater in the Midwest. The venue has a capacity of nearly 6,150 covered seats and 18,000 general admission lawn seats. In 2018 and 2023, the venue set global ticket sales records for amphitheaters. Tom Petty and the Heartbreakers holds the venue’s attendance record when their concert in 2013 drew more than 24,000 fans. Ruoff Music Center has hosted several Farm Aid festivals — an annual benefit concert held for American farmers — where artists like Willie Nelson, Bob Dylan, and Dave Matthews have performed.
PEDALING THE MONON
The Monon Trail is a 24-mile, year-round paved path for walkers, runners, and cyclists. It connects Hamilton County’s town of Sheridan to downtown Indianapolis through Westfield, Carmel, and Broad Ripple. Named after the Monon Railroad — which once linked Chicago, Indianapolis, and Louisville — the trail attracts over 1.3 million visitors annually. Along the trail, pedestrians can walk their dogs, exercise, or venture off to explore Carmel’s City Center and its Art and Design District, both featuring restaurants, shops, galleries, and more.
Thomas is a freelance writer from Indianapolis.
FOUNDED: 1823
NAMED FOR: Alexander Hamilton, a Founding Father and first Secretary of the U.S. Treasury
POPULATION: 347,467
COUNTY SEAT: Noblesville
INDIANA COUNTY NUMBER: 29
Noblesville
Nicole
Photo courtesy of Amplified Photography
Photo courtesy of H. Michael Miley
Photo courtesy of Derek Jensen
insights
COOPERATIVE CALENDAR OF STUDENT ART CONTEST SUBMISSIONS
The art contest for the 2026 Cooperative Calendar of Student Art has begun. Submissions for the contest should be mailed to the Indiana Connection office by Feb. 28
Entries for the Cooperative Calendar of Student Art Contest are due to Indiana Connection by Friday, Feb. 28
A first-place winner will be selected for each grade, K-12, and will receive $200. The winning artwork will illustrate the cover and the 12 months inside. One “Best of Show” will be selected from the first-place winners and will win an extra $100. Additional artists from each grade will be selected for honorable mention awards and will receive $75 and have their works printed in a special section of the calendar.
The contest is open to Indiana public, private, or home-schooled kindergarten through 12th-grade students during the 2024-25 school year. A complete set of rules and required entry forms are available at indianaconnection.org/for-youth/art-contest
LETTER EDITOR TO THE
Letter has been edited for length and clarity
Bravo on the wonderful article regarding Marching Bands in the November REMC magazine! Excellent coverage! One of my former students (a mellophone soloist) is a band parent in the Ellettsville program. Her son was part of that first state championship a couple of years ago.
Aaron Wells, director of Edgewood, is a great friend. Matt Harloff, director of Avon, was on our staff during his college years.
Thanks to you and the staff for your informative article and celebration of this incredible area that provides such positive opportunities to all our students nationwide.
You all do a great job with those monthly magazines. Keep up the great work!
– Bill Laughlin, retired band director, Paoli Jr/Sr High School
Indiana eats
OUT-OF-THE-BOX COOKING
Enjoy a global culinary adventure at 1816 Modern Kitchen & Drinks
A perusal of the menu from 1816 Modern Kitchen & Drinks demonstrates what culinary explorer and self-described “southern boy” Chef Scott Dickenson has brought to the table in Corydon since he assumed ownership of the establishment that opened in 2019. Dickenson was raised in Southern Virginia and North Carolina and cooked in Cuban and French restaurants in Norfolk, Virginia. As a chef, he is always interested in mixing things up.
“I want to introduce as much as possible because I don’t want to put myself in a box,” he said. “I have to cook fresh food all the time.”
Sourced from six local farms, Dickenson describes his menu as “Southern-Asian fusion,” with familiar comfort foods like burgers, soups and sandwiches, and traditional entrées
infused with flavors from all over the world. In addition to Asian ingredients, some of Dickenson’s influences, he said, derive from Spain, India, and South Africa.
Lunch starters include the dinerfavorite fried green tomatoes, which are prepared with smoked pimento cheese, apple, jalapeño jam, and greens, along with tempura vegetables containing broccoli, green beans, whipped goat cheese, corn nuts, and spiced honey.
For dinner, regulars enjoy “The Loaf” — bacon-wrapped ground bison and pork with cauliflower grits, bourbon gravy, and green beans — or the hanger steak with gochujang butter, fried mushrooms, fries, and frisée.
Noting the drinks in the restaurant’s name, 1816 has an adult beverage menu with cocktails as creative as Dickenson’s other menu options. In
addition to name-brand beers and regional IPAs, 1816’s drink menu offers options like the tequila-forward Crazy Dazy and the Sunbeam with vodka and a dried blueberry sugar rim. The Old Capital Fashioned honors Corydon’s history as the first capital of what would become Indiana and its establishment as a state in 1816.
With his wife Lindsi at the front of the house in the brick and exposed-beam venue, Dickenson aims for diners to enjoy the place as much as they do.
“We just want to be a great place for people to gather and to help our town grow.”
Veni Fields is a journalist and freelance writer from Virginia Beach.
1816 MODERN KITCHEN & DRINKS
100 E. Chestnut Street, Corydon 812-721-0054
1816kitchen.com
Scott Dickenson, chef and owner of 1816 Modern Kitchen & Drinks
DEBUNKING MYTHS about electricity
Many Hoosiers start learning about electricity at an early age, often through lessons in school. As we grow up, those facts are sometimes mixed with myths we hear through other people, the media, or social media.
HERE ARE SOME OTHER MYTHS ABOUT ELECTRICITY:
MYTH: Power lines outside carry the same 120volt electricity we use in our homes.
Unfortunately, when it comes to electricity, false information and a lack of knowledge can be deadly.
“In these cases, knowing facts about electric safety can be lifesaving,” Jon Elkins, vice president for safety, training, and compliance of Indiana Electric Cooperatives, said. “That’s why we take opportunities to educate members, young people, and others in the community about electric safety.”
One myth that could be particularly dangerous during winter is that a power line automatically shuts off when it falls to the ground.
While this may be a common belief, it’s dangerous and incorrect. A wire on the ground may still be energized. If you see one, stay at least 30 feet away and call your electric cooperative or 911 immediately. Remember, even if you don’t see sparks, stay away.
What happens if you’re in a car and it strikes a utility pole? First, unless there is a fire or other immediate danger, stay in the car and call 911. You need to wait until utility workers tell you it’s safe.
TRUTH: You can’t tell the voltage by just looking at it. In Indiana, most power lines carry 7,200 volts, and some carry up to 19,000 volts.
MYTH: Rubber gloves and rubber shoes protect you from electricity.
TRUTH: That’s true only if they are 100% pure rubber with no holes or tears (the kind that electric lineworkers wear and are regularly inspected). Typical cleaning gloves and shoes are made with rubber mixed with cheaper materials. They aren’t going to protect you in an electrical encounter.
MYTH: All power lines are insulated.
TRUTH: As a rule, power lines aren’t insulated. And you never know the condition of any insulation. Remember, no line is ever safe to touch.
Chris Adam is a freelance writer from Lafayette.
Will This Strange Antarctic Squid Solve America’s Memory Crisis?
New Deep Sea Discovery Proven to Be The #1 Natural Enhancer of Memory and Focus
Halfa mile beneath the icy waters off the coast of Argentina lives one of the most remarkable creatures in the world.
Fully grown, they’re less than 2 feet long and weigh under 10 pounds…
But despite their small size, this strange little squid can have a bigger positive impact on your brain health than any other species on the planet.
They are the single richest source of a vital “brain food” that 250 million Americans are starving for, according to a study published in the British Medical Journal.
It’s a safe, natural compound called DHA – one of the building blocks of your brain. It helps children grow their brains significantly bigger during development. And in adults, it protects brain cells from dying as they get older.
Because DHA is so important, lacking enough of it is not only dangerous to your overall health but could be directly related to your brain shrinking with age.
With more than 16 million Americans suffering from ageassociated cognitive impairment, it’s clear to a top US doctor that’s where the problem lies.
Regenerative medicine specialist Dr. Al Sears, says thankfully, “there’s still hope for seniors. Getting more of this vital brain food can make a life changing difference for your mental clarity, focus, and memory.”
Dr. Sears, a highly-acclaimed, board-certified doctor— who has published more than 500 studies and written 4 bestselling books — says we should be able to get enough DHA in our diets… but we don’t anymore.
“For thousands of years, fish were a great natural source of DHA. But due to industrial fish farming practices, the fish we eat and the fish oils you see at the store are no longer as nutrient-dense as they once were,” he explains.
DHA is backed by hundreds of studies for supporting razor sharp focus, extraordinary mental clarity, and a lightning quick memory… especially in seniors.
So, if you’re struggling with
focus, mental clarity, or memory as you get older…
Dr. Sears recommends a different approach.
THE SECRET TO A LASTING MEMORY
Research has shown that our paleo ancestors were able to grow bigger and smarter brains by eating foods rich in one ingredient — DHA.
“Our hippocampus thrives off DHA and grows because of it,” explains Dr. Sears. “Without DHA, our brains would shrink, and our memories would quickly fade.”
A groundbreaking study from the University of Alberta confirmed this. Animals given a diet rich in DHA saw a 29% boost in their hippocampus — the part of the brain responsible for learning and memory. As a result, these animals became smarter.
Another study on more than 1,500 seniors found that those whose brains were deficient in DHA had significantly smaller brains — a characteristic of accelerated aging and weakened memory.
PEOPLE’S BRAINS ARE SHRINKING AND THEY DON’T EVEN KNOW IT
Dr. Sears uncovered that sometime during the 1990s, fish farmers stopped giving their animals a natural, DHA-rich diet and began feeding them a diet that was 70% vegetarian.
“It became expensive for farmers to feed fish what they’d eat in the wild,” explains Dr. Sears. “But in order to produce DHA, fish need to eat a natural, marine diet, like the one they’d eat in the wild.”
“Since fish farmers are depriving these animals of their natural diet, DHA is almost nonexistent in the oils they produce.”
“And since more than 80% of fish oil comes from farms, it’s no wonder the country is experiencing a memory crisis. Most people’s brains are shrinking and they don’t even know it.”
So, what can people do to improve their memory and brain function in the most effective way possible?
MEMORY-RESTORING SENSATION: The memory-saving oil in this Antarctic squid restores decades of lost brain power starting in just 24 hours.
Dr. Sears says, “Find a quality DHA supplement that doesn’t come from a farmed source. That will protect your brain cells and the functions they serve well into old age.”
Dr. Sears and his team worked tirelessly for over 2 years developing a unique brain-boosting formula called Omega Rejuvenol It’s made from the most powerful source of DHA in the ocean, squid and krill — two species that cannot be farmed.
According to Dr. Sears, these are the purest and most potent sources of DHA in the world, because they haven’t been tampered with. “Omega Rejuvenol is sourced from the most sustainable fishery in Antarctica. You won’t find this oil in any stores.”
MORE IMPRESSIVE RESULTS
Already, the formula has sold more than 850,000 bottles. And for a good reason, too. Satisfied customers can’t stop raving about the memory-boosting benefits of quality-sourced DHA oil.
“The first time I took it, I was amazed. The brain fog I struggled with for years was gone within 24 hours. The next day, I woke up with the energy and mental clarity of a new man,” says Owen R.
“I remember what it was like before I started taking Omega Rejuvenol… the lack of focus… the dull moods… the slippery memory… but now my mind is as clear as it’s ever been,” says Estelle H.
“My mood and focus are at an
all-time high. I’ve always had trouble concentrating, and now I think I know why,” raves Bernice J. “The difference that Omega Rejuvenol makes couldn’t be more noticeable.”
And 70-year-old Mark K. says, “My focus and memory are back to age-30 levels.”
These are just a handful of the thousands of reviews Dr. Sears regularly receives thanks to his breakthrough memory formula, Omega Rejuvenol
WHERE TO FIND OMEGA REJUVENOL
To secure bottles of this brainbooster, buyers should contact the Sears Health Hotline at 1-800-9664154. “It takes time to manufacture these bottles,” says Dr. Sears. “The Hotline allows us to ship the product directly to customers who need it most.”
Dr. Sears feels so strongly about this product, he is offering a 100%, money-back guarantee on every order. “Send back any used or unused bottles within 90 days and I’ll rush you a refund,” says Dr. Sears.
The Hotline is taking orders for the next 48 hours. After that, the phone number may be shut down to allow for inventory restocking. Call 1-800-966-4154 to secure your limited supply of Omega Rejuvenol. Readers of this publication immediately qualify for a steep discount, but supplies are limited. To take advantage of this great offer use Promo Code ICOM225 when you call.
A helpful pantry staple
APPLE PANCAKE
Heidi Rorick, Monroeville
¾ cup Bisquick
3 eggs
½ cup water
1 tsp sugar
3 cups sliced apples
¼ cup melted butter
1 tsp cinnamon
½ cup sugar
¼ cup pecans (optional)
Combine the Bisquick mix, eggs, water, and 1 teaspoon of sugar. In an 8- or 9-inch oven-safe skillet, sauté the apples in butter until tender. Remove from heat and pour the batter in the skillet over the apples. Combine the cinnamon, the rest of the sugar, and the nuts and sprinkle over the batter. Cover the skillet with a lid or foil and bake at 450 F for 12 to 14 minutes or until puffed. Cut into wedges and serve hot.
Inexpensive and versatile, Bisquick makes quick and easy snacks, meals, and desserts
PHOTOS BY KILEY LIPPS
STRING CHEESE STICKS WITH DIPPING SAUCE
Jean Elizabeth Garcia, New Castle
2¼ cups Bisquick
1 cup milk
1 package (8 oz) plain or smoked string cheese
2 (12 oz) packages pork sausage
3 cups frozen hashbrowns with green peppers and onions
2 cups cheddar cheese, divided
1 cup Bisquick
2 cups milk
¼ tsp pepper
4 eggs
1 can (8 oz) pizza sauce
1 Tbsp butter or margarine, melted ¼ tsp garlic powder
Preheat the oven to 450 F. In a medium bowl, stir Bisquick and milk together until a soft dough forms. Beat for 30 seconds with a spoon. Place dough on a surface sprinkled with Bisquick and gently roll to coat the dough.
Shape into a ball and knead 10 times.
Roll the dough into a 12-inch by 8-inch rectangle, about 1 ⁄4-inch thick. Cut into eight (6-inch by 2-inch) rectangles. Roll one rectangle around one piece of cheese. Pinch the edge of the roll to seal and seal the ends. Roll on a surface to completely enclose the cheese sticks. Place the sticks seam-side down on an ungreased cookie sheet.
Bake for 8 to 10 minutes or until golden brown. Meanwhile, in a 1-quart saucepan, heat pizza sauce over low heat until warm. In a small bowl, mix butter and garlic powder and brush over the warm cheese sticks before removing from the cookie sheet. Serve warm with pizza sauce for dipping. Makes eight cheese sticks.
Preheat the oven to 400 F. Cook the sausage and potatoes. Drain and combine the sausage mixture with ½ cup cheese. Put the mixture in a 9x13 pan. In a separate bowl, stir in Bisquick, milk, pepper, and eggs. Pour the mixture over the sausage mix in the pan. Bake uncovered for 40 to 45 minutes. Sprinkle with the remaining cheese and bake for 1 to 2 more minutes.
EASY BREAKFAST BAKE Suzanne Neukam, Dubois
Best pizza in Indiana
Readers nominate their favorite hometown pizza places from across the state
BY BRITT DAVIS
According to Statista, there are over 1,600 pizza restaurants in Indiana. At “Indiana Connection,” we asked our readers to nominate their favorite pizza places near and dear to their hearts. We received over 200 responses and 104 individually-nominated restaurants.
We quickly learned that our readers are enthusiastic about their favorite places. Most nominations included a list of reasons why their restaurant was the best in Indiana and a description of their favorite pizzas on the menu. Some also shared fond memories of time spent at their beloved place.
When it came to nominations, one pizza place stood out from all the rest. Be sure to check out the following pages for the list of readerrecommended restaurants. Did your favorite make the list?
THE READER FAVORITE
Taproot Brewhouse & Company, of Pierceton, Indiana, was the clear favorite of our readers, with the most nominations. Owner Kim Cole originally started the endeavor as a brick-and-mortar store for her popular business, Taproot Tees, which she founded in 2013. Cole had been selling hand-painted T-shirts, sweatshirts, and hats at local farmers markets, the Shipshewana Flea Market, and in partnerships with multiple retail shops, but was ready to create a permanent business.
“I bought the building for my T-shirt business, but it’s a very big space,” said Cole. “I always wanted to own a pizza place-deli kind of thing and so I thought if I’m going to do this for my T-shirts, I’m going to go ahead and do it all the way.”
Cole took two years to get the space how she wanted it, including painting the restaurant and gift shop in bright, welcoming colors. Taproot opened in 2021. “We make great pizzas, burgers, and amazing salads. We also have beer, wine, and liquor,” said Cole.
ORIGINAL PIZZAS AND DRINKS
Taproot’s pizzas are a standout. They offer small pizzas on naan bread and large pizzas on traditional pizza crust.
“Many of our pizzas are named after my specialty T-shirts,” said Cole. “Our number one specialty pizza is named after our ‘How I Roll’ T-shirt that has a bicycle on it. The pizza has country sausage gravy, with onions and our threecheese blend. Our second most popular pizza is also our most interesting. It’s called ‘Pump Up the Jam,’ after our T-shirt with a bicycle pump pumping a bottle of jam. It’s popular at farmers markets. The pizza has homemade strawberry jam as the base, with spinach, bacon, French fried onions, and the three-cheese blend. After it’s finished cooking, we top it with a fig jam glaze.”
“We also do great taco pizzas,” Cole continued. “We have a lot of people come back for those. One of our other best sellers is our barbecue chicken pizza, and we just started making a chili dog pizza.”
continued on page 22
Kim Cole, owner of Taproot Brewhouse & Company
With events of all kinds and Cole’s welcoming presence, Taproot Brewhouse & Company has become a pillar of the Pierceton community.
Kim Cole from Taproot Brewhouse & Company has the best pizza I have ever eaten! She offers a variety of flavors and pizzas. Her restaurant is amazing as well. They have painting classes, game nights, and trivia nights, and she has a gift shop. It is such a great atmosphere where everyone belongs and feels welcome.
“
“ — RACHEL H.
continued from page 21
Taproot has an extensive drink menu with something for everyone.
In addition to domestic beers, a variety of hard seltzers, and hard ciders, Taproot always has over 100 craft beers available.
“We feature Ledgeview Brewing Company from Warsaw, about 15 minutes from here,” said Cole. “We also serve Bad Dad Brewing Co. from Fairmount and some beers from Michigan. Many of the regulars enjoy Sun King.”
When it comes to cocktails, their smoked old fashioned is by far the favorite, but it wasn’t always that way.
“In this small town, people love old fashioneds,” said Cole. “When I first opened up, I had the worst old fashioned. We are on the maple syrup trail, so tour buses come through to see it. On a particular weekend, when people came in from the trail, I made maple syrup burgers, maple syrup sweet potato fries, and maple syrup cinnamon rolls. I also made smoked maple syrup old fashioneds. I probably made over 300 old fashioneds from Friday to Sunday that weekend. Later, there was a contest in Pierceton for
the best old fashioned, and I won it. Practice does make perfect.”
COMMUNITY DRIVEN
Many of our reader nominations said that family-friendly Taproot is a great place to hang out. Cole said that was one of her goals.
“I am from this area,” she said. “When I bought this place five years ago, this town was dying. I wanted to open up and make a difference. My whole thing is really community-driven.”
“I’ve had people who are shy or don’t have a lot of friends come in and end up sitting at a table with people they don’t know,” said Cole. “Next thing you know, they’re going out to hang out with each other outside of the restaurant. I’ve also had people who came in by themselves and met someone and eventually got married. I’ve hosted two weddings here.”
Taproot’s building also serves as a store for Cole’s hand-painted T-shirt business.
Cole hosts many diverse events at the restaurant, including Sunday painting classes, ornament making for kids, gingerbread house making, ceramics, and even bongo drummaking classes.
Friday nights are game nights for people to play euchre, dice, and board games. “I like to have programs to get the community together,” said Cole.
The proceeds from Taproot’s trivia night go to an even greater cause. “We do a trivia night the last Saturday of every month and the money made from that goes to help Feed Pierceton.”
“I alternate with the local catholic church to help feed the community through Feed Pierceton,” said Cole. “One month, they feed people at the church, and then the next month, I feed people through the restaurant
on a day we’re closed. We have fed over 500 people out of the restaurant. Volunteers help to make the food, and people can drive into the alley to pick it up. We also have a generous local person that donates their golf cart so we can make deliveries to people who can’t make it in to get food.”
Along with the Feed Pierceton program, Taproot supports a share and spare box in their alley. “People can bring things they’re not using,” said Cole. “Right now, we are taking clothes, hats, and socks. We also take hygiene items and non-perishable food items. That’s always available. We do fundraisers in the restaurant to help stock that.”
Cole’s generosity also extends to furry friends. She once connected a dog with his forever home, and in return, his owners named him “Rooty” in honor of the restaurant.
Taproot Brewhouse in Pierceton! This place is like a home away from home. Need a low-stress, fun place to hang out for an afternoon or evening? You got it! Need a special order? You got it! Need a friendly face after a rough week? You got it! Need really delicious comfort food? This is the place!
— KRISSA C.
Taproot Brewhouse & Company is located at 130 North First Street in Pierceton and is open Friday and Saturday from 12 p.m. to 12 a.m., and Sunday and Monday from 12 to 8 p.m. Come for their delicious food or an old-fashioned and stay for the community feeling. You never know — you could come away with a new friend and a new favorite place to eat.
FEBRUARY 2025 23
Taproot’s small pizzas are made with naan bread.
Albion Pizza Depot, Albion
Armed Forces Pizza, Peru
Arni’s, Lafayette
Azzip Pizza, Lafayette
BBearnos, Jeffersonville
Bello’s Pizza, Madison
Big Al’s Place, Washington
Bill Bobe’s Pizzeria, Vincennes
READER-NOMINATED RESTAURANTS
Over 200 “Indiana Connection” readers submitted their favorite pizza places across the state. The bolded locations indicate a nomination from more than one reader.
Camel Crossing, Lafayette
Charlie’s Pizza, Dana
Charlestown Pizza Company, Charlestown
Chicago’s Pizza, Greenfield
Chicago’s Pizza, Seymour
Chicago City Pizza, Scottsburg
Chuckwagon Pizza, Swayzee
Cook’s Pizza, Wakarusa
Coterie Pizza, Garrett
Cutting Edge Pizzeria, Fairland
Bobe’s Pizza Express, Washington
Bourbon Street Pizza, Bourbon
Brittany’s Brick Oven Pizza, Madison
Brooklyn Pizza, Seymour
Bruno’s Pizza, West Lafayette
Bubba’s Pizza, Fremont
Buck Creek Pizza, Dayton
Burt’s Place, Lafayette
DDeAngelo’s Pizzeria, Denver
DeLullo’s Trattoria, Cicero
East of Chicago, Warren
Elm Street Brewing, Muncie
FFat Dough, Corydon
Faytastic Pizza, Shoals
Fire Pizza, Flora
G
Gaslight Pizza & Grill, Huntingburg
Goodfellas Pizza, Henryville
Goodfellas Pizza, Wabash
Goosepond Pizza, Linton
Greek’s Pizzeria, Muncie
JJC’s Coal Oven Pizza Co., Granger
Jendy’s Pizzeria, Hanover
Jerry’s Pizza, Logansport
Jim’s Pizza, Kendallville
KKelley’s Bar & Restaurant, Celestine
LLakeside Wood Fire Pizza, North Vernon
Legacy Pizza & Bakery, New Albany
MMagoo’s, Lafayette
Marcella’s Pizza, Wheatfield
Marlow’s Pizza, Wolf Lake
Maurizio’s Pizza, Brazil
Mazerella’s Pizza, Sellersburg
Mellow Mushroom, Carmel
Mister B’s Pizza & Wings, Evansville
The Monon Pub and Grill, Monon Monster Pizza, Decatur
Mother Bears Pizza, Bloomington
My Pizza My Way, Peru
NNew Bethel Ordinary, Wanamaker
OOley’s, Fort Wayne
Opie’s, Chrisney
Overpass Pizza, Covington
PPalucci’s Pizza, Cayuga
Papa’s, Culver
Pepperoni’s Pizza, Rome City
Pesto’s Italian Restaurant, Valparaiso
Pizza Junction, Huntington
Pizza Junction, Loogootee
Pizza King, Angola
Pizza King, Geneva
Pizza King, Greenfield
Pizza King, Jamestown
Pizza Uncommon, Madison
Pizzeria Venturi, Goshen
Poplar Street Tavern, Seymour
Portside Pizza, Columbia City
Prime Time Pizza, Lawrenceburg
Puccini’s, Indianapolis
RThe Red Pepperoni, Madison
Rocksteady Pizza Parlor, Warsaw
Rocco’s Restaurant, South Bend
SSalvatori’s, Warsaw
So Italian, Brownsburg
Speakeasy Pizza, Orleans
St. Benedict’s Brew Works, Ferdinand
Strong’s Brick Oven Pizza, Lawrenceburg
TTaproot Brewhouse and Company, Pierceton
Tark’s Pizza, Galveston
Teena’s Pizza, Pekin
Tippy’s Pizza, Winamac
Tomato Bar Pizza Bakery, Valparaiso
Trackside Pizza, Osgood
Trattoria Enzo, Laporte
WWhyte Horse Winery, Monticello
YYellow Tavern, New Harmony
Z
ZwanzigZ, Columbus
7 Pillars Brewing Co., Peru
450 North Brewing Company, Columbus
812 Pizza Company, Georgetown
1000° Wood Fired Pizza, Mount Summit
Sandy’s Pizza, Fort Branch
Models of service
Youth Power and Hope Award winners make a difference in their communities
Indiana’s electric cooperatives and “Indiana Connection” recently honored five young Hoosiers in grades 5-8 with Youth Power and Hope Awards during the Indiana Electric Cooperatives Annual Meeting. The recipients each received $500 to further their community service activities. Recipients of the 2024 Youth Power and Hope Awards were:
Fletcher Abner
Palmyra
Abner is a seventh grader at North Harrison Middle School.
Abner's community service activities include "Birthday Bundles," where he and his family provide gift bags filled with birthday necessities for families in need, and "Pumpkins with Purpose," where the family grows pumpkins and gourds on its farm to give to local students so that they can experience the joy of Halloween.
He is active in 4-H and FFA, where he has also completed various community service projects. Abner has also been involved in activities at his school, including visiting local senior centers and speaking at a Veterans Day assembly.
Emma Westfall
Zionsville
Westfall is a seventh grader at Zionsville Middle School. She regularly volunteers at the Boone Animal Shelter, cleaning the shelter’s truck, organizing supplies, and making treats for the animals. She also often serves meals at Wheeler Mission and volunteers every
summer for Safety Town Camp. She also sorts food at the Zionsville Food Pantry and has packed and organized boxes for foster children at her church.
Cressa Kohrman
Saint Paul, and Malarie
Schoettmer
Greensburg
Kohrman is a fifth grader at North Decatur Elementary School, and Schoettmer is a fifth grader at Seton Home Study School. Together, the girls created the World Helping Squad. The squad has collected items for the Riley Toy Closet, baby and maternity supplies for mothers, items for a local animal shelter, and organized other service projects. In addition, the squad fulfilled wishlists for a church’s angel tree and delivered Dinner at Bedtime meals weekly for a month.
Kohrman has also hosted a bake sale for cancer patients. Funds raised last year helped a teacher undergoing treatments, with the rest donated to the Shelby County Cancer Association. Last year, the World
Helping Squad focused on foster families by raising funds for foster kids and area school art programs and teachers. A monetary donation was also given to FireFly Family Alliance, specifically for local children in foster care.
In addition to her activities with the squad, Schoettmer is active in 4-H. Last year, she began volunteering at St. Vincent De Paul’s thrift store, where she helps customers and has donated items to help raise funds for the store.
Claire Wilhoite
Lebanon
Wilhoite is an eighth grader at Lebanon Middle School. Her community service includes leading swim lessons at a local pool to help teach younger kids to swim. She also serves in a preschool class at her church. Wilhoite is active in 4-H Junior Leaders, where she has volunteered for several community service projects, including working at the group’s stand at the Boone County Fair. She is also involved in service activities through her school, such as Builders Club, FFA, and the National Honor Society.
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Hoosier Energy news
Successful collaboration
With another busy year underway at Hoosier Energy, it’s worth looking back at one of 2024’s most significant projects.
Bear Run Mine in Sullivan County is the biggest surface mine in the eastern United States. When the mine was ready to move west early last year, it was a big task for Hoosier Energy to move a 69 kV transmission line out of the way.
Originally built in April 1969, the transmission line saw 1.8 miles of wood poles replaced by over 2 miles of steel poles using 477 conductor line over five weeks.
It was a team effort from the start, beginning with Environmental Team Lead Dave Appel and Environmental Specialist Tommy Harrison, ensuring all reporting and compliance requirements were met.
Mick Ruhe served as the construction liaison and teamed with Construction Manager Alan Summers to work closely with contractor Hydaker Wheatlake on the project.
“I was there almost every day, just checking on the guys and making sure they had what they needed,” Ruhe said. “If they had a question, I got them an answer, and they kept going.”
The key to getting the project done ahead of schedule was the creativity of Senior Transmission Line Design Engineer Luke McKinnley, who utilized a RUS Davit arm standard to work around parts that would not have been available for another quarter.
Holes were drilled ahead of time, then the poles and materials were staged
at each location. Crews were able to show up and start putting them in the ground.
Area Line Coordinator Brett Stephens and his group ensured the line was safe to work on, so safety remained a top priority.
In the end, it was as efficient a job as possible.
“The teamwork was great,” Senior Project Manager Kyle Eslinger said. “When you have a plan and a great team that can execute it, it makes my job very rewarding.”
Hoosier Energy’s Bear Run Mine project finishes ahead of schedule due to effective teamwork
Wabash Valley Power news
Icicles on your home’s gutters may be a sign that problems are about to gush in.
Many think of icicles as one of winter’s picturesque images. If your roof faces the south, you may see icicles forming during the day as the sun melts the snow. Yet icicles elsewhere on the roof, or with substantial ice buildup on the roof, can potentially lead to significant issues. Icicles can signal an ice dam, which occurs when melting snow or clogged gutters cause water to collect and freeze on the roof. Ice dams are typically a sign that water is collecting where it is not supposed to and can be causing damage.
“My concern would be if there is the correct amount of insulation up in the attic or if there are air sealing issues,” said Steve Hite, energy services supervisor for Hendricks Power Cooperative. “When snow lands on the roof, you want that snow to melt at the top, outside. It’s the opposite when you see ice damming and icicles forming. You have the heat from the home escaping to the attic and melting the bottom of the snow, the part touching the shingles.”
Improper air sealing in the attic can cause issues, as leaks allow warm air to move into the attic. A lack of attic insulation can let the home’s heated air escape and melt the snow on the roof.
Icicles can also form due to clogged gutters, which prevent water from draining as intended. As temperatures drop below freezing, the water trapped in the gutters can freeze and form an ice dam. Over time, if snow accumulates in the gutters, melts, and then freezes again, it can cause the ice dam to get larger — and could potentially cause damage once the ice melts.
“Water damage is the big issue because that water ends up
getting trapped, and it will go up underneath the shingles,” Hite said. “It can come all the way into the house and cause issues with your drywall and water damage.”
You can prevent the potential for water buildup by ensuring that your gutters are clean of debris. If you are concerned about possible issues in your attic, contact a qualified contractor to request a “blower door” test. This will determine where any air leakages are located so you can decide how to best address any issues. You also can contact your local electric cooperative’s energy advisor with questions about your home’s energy use.
Historic Huber
A DELICIOUS EXPERIENCE NEARLY 200 YEARS IN THE MAKING AWAITS IN BORDEN
What started as an 80-acre dream for a first-generation family in 1943 planted a legacy now best known as Huber’s Orchard, Winery, and Vineyards. Carrying the legacy for nearly 200 years, the seventh generation of the Huber family has stewarded their farm into a place everyone can enjoy, no matter the season.
Year-round, visitors can taste Huber’s wines and spirits in their beautifully restored 1938 tasting barn, dine at the Starlight Cafe, and tour the cellar and distillery spaces. While you’re in the tasting room, challenge your palette and try something new, especially if a special release offering is available.
Downstairs, look for the Generations release, a dry red bursting with tart currant, bright
black raspberry, and the depth of roasted fig. For a sweeter taste, you can’t miss the Double Barrel Pop’s Reserve, a double-oaked, bourbon barrel-aged wine whose jammy notes linger while rich bourbon envelops the palette.
If it’s the bourbon that brought you to Borden, you’re in for a delight, as the Starlight spirits never disappoint. The Old Rickhouse Rye lineup earns its place as a spirit enjoyed neat or in a nicely made Manhattan, the rich caramel aromas echoed by the baking spices that linger in its finish. Scour the shelves for distillery-only releases, whose previous offerings include the elusive Cigar Batch, Blood Moon Batch, and bourbon whiskey finished in VDN barrels.
HUBER’S ORCHARD, WINERY, AND VINEYARDS
19816 Huber Rd., Borden, IN 47106
Find hours, book tours, and view seasonal offerings at visithubers.com .
After your tasting and tour, stop to recharge at the Starlight Cafe, whose artisan flatbreads, charcuterie, and burgers are worth stopping in for, even without a tasting visit planned. Across from the tasting barn, shop for farm goods, meats and cheeses, ice cream, and fudge at the farm market and ice cream shop. If their house-made cinnamon rolls haven’t already beckoned you in, their selection of cheeses, summer sausages, and crackers may be just what you need to round out your visit.
Natalie Derrickson is a writer based in Indianapolis.
Indiana’s cardinal song
In 1903, the great Hoosier naturalist and writer Gene Stratton-Porter published her first book, “The Song of the Cardinal.” At first an article for “Century Magazine,” the story was also a tribute to the memory of her father, an early call for conservation, a natural history of the Limberlost swamps she loved so much, and a celebration of the lives of the birds we have come to believe will always be with us.
“It was as if a pulsing heart of flame passed by when he came winging through the orchard,” Stratton-Porter wrote of her heroic central character, a striking male cardinal, like those she often saw near her home in Adams County.
Although they are in Indiana year-round, to this writer, Northern cardinals seem to take center stage at the onset of winter. There’s an ebb and flow to that season, at once snow white and crisp blue, at another watery gray and muddy brown, but one consistency seems to be the flashes of cardinal red we see decorating our trees like Christmas lights left burning well past the holidays.
Few birds command our attention like cardinals. Of course, the males are always dapper, their bright, noticeable feathers not unlike the uniforms of British “redcoats.”
Yet, the less colorful females do more of the heavy lifting in the relationship. Females ensure the species’ survival by choosing the time and place to build nests — sometimes as many as four a year — and they solely and dutifully incubate the couple’s
eggs, too. It is also interesting to note that female cardinals are singers, something that can’t be said for nearly all other songbird species.
To be fair, it is common to see the males feeding females on the nest, and they’re quite protective, too, some even attacking their own images reflected in windows in the certainty that they have rivals. It is not inaccurate to say that cardinal couples do “mate for life,” although that means they typically remain together for at least a year or until one of them dies.
Cardinals are homebodies; they don’t migrate, although they do tend to enjoy communal living and will move in small clans to locations where water and food are readily available.
There also seems to be an immortal quality to cardinals. As I wrote in a story years ago, the Cherokee people believed the birds were a symbol for the creation of the world, while many contemporaries take comfort in the idea that a visit from a cardinal serves as a message from a lost loved one.
Despite the cardinals in Stratton-Porter’s book taking on human qualities, the voice of Abram, the farmer inspired by the writer’s father, seems to best echo our own thoughts about these wondrous birds.
As he chastises a young hunter, one intent on killing the cardinal for its beautiful feathers, he says, “God never made anything prettier 'an that bird, an' He must a-been mighty proud o' the job.”
Mike Lunsford is a freelance columnist, feature writer, and photographer, primarily for the Terre Haute Tribune-Star and Terre Haute Living magazine. The author of seven books lives in Parke County with his wife, Joanie. Contact Lunsford at hickory913@gmail.com.
