I N D I A N A S TAT E M U S E U M A N D H I S T O R I C S I T E S
CROSSROADS EMPLOYEE NEWSLETTER JULY 2021
Foraging FOR FUN
By Renee Bruck Like most of us who venture into the great outdoors, Lauren Oxley looks for a bit of peace and quiet, and enjoyment in all that nature has to offer. But during her walks and hikes, she also keeps an eye out for things that can be added to recipes at the end of her journey. “As a kid, I’d eat random things from nature, like dandelions,” the program developer at Gene Stratton-Porter State Historic Site said, but a few years ago, she began to research edible plants and incorporate wild food gathering practices into some of her meals. She started small and simple by adding a few flowers to salads. From there, with a lot of research and cross-referencing – and a little hunting – she’s found several plants that can provide a different look, or
at least a different texture, to favorites. Take fungi, for example. Pheasant back mushrooms, when picked while young, smell like watermelon, although the mushrooms don’t taste like watermelon once cooked. The mushrooms can be fried with a little butter and end up tasting like meat, she said. They also can be added to a dish for flavor or texture. Pheasant back – a shelf fungi – are found easily in the spring. Chanterelles are another kind of edible mushroom that adds flavor to dishes – especially pasta. Unlike the pheasant back, which are around in the spring, chanterelles can be found during the summer. Other plants – like staghorn sumac, sassafras and dandelions – can be used to make tea.
“I just think a lot of people find foraging scary,” she said, but it really isn’t with a little bit of research. “If you want to try a violet or a lilac, do it.” Through foraging blogs like Edible Wild Food and Forager Chef, Lauren continues to expand her knowledge of wild food gathering and make new recipes from plants she finds during hikes and walks. Just recently, she discovered that Virginia Bluebell flowers and leaves can be added to salads or stir fry.
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“That’s the exciting thing about foraging, I’m still learning. There’s so many edible plants out there,” she said, noting lilies, mushrooms, staghorn sumac, dandelions, yarrow, cattails and more can be used. “There’s plenty of things you can eat.”
Another thing Lauren enjoys about foraging is the history associated with it. Believe it or not, many invasive plant species aren’t harmful for humans to eat even though they’re harmful to the ecosystem. “Invasive species were brought over here because they were edible,” she said, noting some of the creations she makes come from historical recipes. Nettles, for example, are native to Europe and have been used to create a traditional spring soup in Scotland for generations. But nettles are considered an invasive species in the United States.
Still, there are plenty of wild plants or portions of plants that aren’t edible for humans. To make sure she’s choosing the right plant, Lauren always uses the Seek by iNaturalist app on her phone to help with identification. She’s also aware of her surroundings while on a hike. It’s not a good idea to forage in an area by roadways, industries or where field runoff might have happened. “You have to be mindful when you’re out for a walk foraging,” she said. “You don’t want to eat Roundup.”
Pheasant back mushrooms
SNACK ATTACK STATIONS ARE BACK! So your stomach is growling, and your snack drawer is empty. You check with your nearest colleague and he offers up an old candy cane he finds in his desk ... but it just doesn't do the trick. Have no fear: Snack Attack Stations are back! They can be found in collections, accounting and the call center and goodies include breakfast items, sweet and salty selections, as well as healthy choices. The collections area also has refrigerated options such as juice and soft drinks. Items are $1 each, and proceeds go into the Flower Fund.
STAFF SPOTLIGHT: KELLY HARRIS Kelly Harris is the interpretive programs engagement specialist at the Indiana State Museum. She began working for the museum system in June 2021. Her duties include assisting with programs (mostly adult programs and tours), and you can also find her assisting visitors and answering visitors’ questions. She lives in Broad Ripple. Her partner is Manash Sahoo. WHERE IS THE MOST BEAUTIFUL PLACE YOU'VE EVER BEEN? The most beautiful place I’ve ever been, and had the privilege of living, is Ireland! I am partial to Dublin, but there are few things as beautiful as the cliffs along the coasts. WHAT IS SOMETHING (FOOD/ BOOK/MOVIE/ETC.) YOU WOULD RATE 10/10? I would rate gnocchi 10/10. I have always eaten way too much pasta, but I definitely have a specific weakness for gnocchi. WHAT SKILL WOULD YOU LIKE TO MASTER? I would love to be able to master piano, but I have played since I was young and have not seemed to master that skill quite yet.
WHAT ARE YOU MOST LIKELY TO BECOME FAMOUS FOR? I genuinely would not like to become famous. If I became famous, despite my best efforts, it would probably be related to art and photography. WHAT ARE YOU INTERESTED IN THAT MOST PEOPLE HAVEN'T HEARD OF? I have listened to punk music most of my life! Most people have not heard of many of the bands I listen to, but some of my favorites include The Mountain Goats, Car Seat Headrest and Wingnut Dishwashers Union.
AUGUST ANNIVERSARIES DENVER BAYS Corydon Capitol
5 years
AMY AHLERSMEYER
Marketing & Communication 4 years
SARAH GOTHE
Gene Stratton-Porter
CRYSTAL MAXEY Security
3 years 2 years
ART BOOTH Limberlost 4 years
TAYLON WILKINSON Corydon Capitol 2 years
JULIE SCHAEFER
BETH CONWAY
CATHY DONNELLY
BREYANNE URBIN
Marketing & Communication 4 years
Experience 3 years
STEPHANIE WEST Experience
3 years
Levi and Catharine Coffin 1 year
Levi and Catharine Coffin 1 year
TARESAH YOUNGMAN
T.C. Steele 1 year
SECURITY UPDATE SHARING YOUR SECURITY AND SAFETY CONCERNS If you notice anything you consider to be unsafe in the workplace – no matter how small – please report it immediately to your supervisor or contact a security staff member. It’s always a good idea to report something potentially hazardous, even if you think it might have already been reported or might seem minor. You could be saving lives and injuries by doing so. By reporting issues you notice to be unsafe or by sharing your concerns, security staff usually can mitigate or eliminate those issues within a short time.
SECURITY PROCEDURES AND EMERGENCY STEPS When starting a new job, it’s important to learn safety and security procedures. Being concerned with learning the job and becoming acclimated to the work environment is most likely more of a priority, but safety should be top of mind too. Being and feeling safe in the workplace is always advantageous and can help you be more productive at your job. Making safety first and understanding the policies and procedures helps to make you a responsible and careful employee. Remember to be attentive during safety trainings and ask questions if you are unsure about something, like where the nearest emergency exit might be. Gather up as much information as possible, never miss out on the regular safety opportunities and be someone who can help others when any kind of emergency arises.
ISMHS SAFETY PREPAREDNESS COURSES Register for an upcoming safety preparedness course to learn more about how to respond and survive during emergencies. During this class, participants will learn about the color codes, different types of emergencies and more. These workshops will be held from 10 a.m. to noon on Monday, Aug. 23 and Friday, Aug. 27, Monday, Sept. 20 and Friday, Sept. 24, as well as Tuesday, Oct. 12 and Friday, Oct. 15. Please register for an upcoming workshop with Dustin Chavez via email at Dchavez@indianamuseum.org.
2021
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SHARE YOUR STORY IDEAS! Renee Bruck, manager of communication | 317.260.3506 | rbruck@indianamuseum.org