With this issue we embrace our six-year anniversary of being storytellers, advocates and preservationists. Preservation is a word that is used to describe the process of keeping something from the past or the present for the future. We preserve the past in order to help guide us towards a more sustainable future. Our hearts, our stomachs, our mission, our values—we take the steps to contribute stories about things that shape the way we live. In this issue we talk about preserving our youth, our food, our health and, hopefully, a way of life that will lend itself to better things for generations to come. We are thankful for our readership, our support and all of the people who work tirelessly to make our community something bigger and more impactful. We hope you will find something in this issue that will positively impact your life.
Hoosier Hugs,
Jennifer & Jeff Rubenstein
FROM THE EDITOR
This summer I lost my dad. A man of great strength, health and integrity, he was a constant fountain of wisdom, knowledge and inspiration. My love of good food comes from my dad. And I regret not taking the time to get more of his recipes and stories down on paper. Preservation is precious.
Our fall issue turns inwards in this way to summon the preservationist in all of us. From Camp DeMulling’s commitment to establishing a homestead and family farm so their children can grow up understanding the cycle of life and gifts of the natural world (page 24) to our roundup of local fermentation favorites to preserve the season and find new flavors (page 18), we offer stories steeped in the alchemy of memory-making.
We also look to heroes in the local food community, like Sam Eibling of Goods for Cooks in Bloomington (page 13).
“Begin with identifying what is important to you,” she shares.
edible INDY
PUBLISHER: Rubenstein Hills LLC
EDITOR IN CHIEF
Jennifer L. Rubenstein
CHIEF FINANCIAL OFFICER
Jeff Rubenstein
MANAGING EDITOR
Colleen Leonardi
COPY EDITOR
Doug Adrianson
DESIGNER
Cheryl Angelina Koehler STAFF
Caryn Scheving, Graphics
Claire Trost, Regional Sales
ADVERTISING
Claire Trost
ClaireEdibleMidwest@gmail.com
“Not your business or personal goals (increasing sales or getting married, for example), not seeking the end result per se, but rather have an understanding of what qualities you value.” And Fred Linz of Linz Heritage Angus, a local hero working to bridge the past with the future in his family’s business to ensure the tradition of ranching is preserved (page 30). “Cattle farming,” he says, “seems to be losing interest from the next generation.”
While the future calls, take time to let autumn work its way into your days. Hold your cup of tea longer, turn off the TV at dinnertime and talk, listen to your child when they have a story to tell and then write it down. Take it from me as one who has loved and lost: You won’t regret preserving what makes your life worth living.
Eat Well, Love Well, Live Well,
Colleen
614.806.0056
Please call or email to inquire about becoming a member of our advertising partnership and show your support for the local food culture in Central Indiana.
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Edible Indy is published quarterly (March, May, September and November). Distributed throughout Central Indiana and by subscription elsewhere. Subscriptions are $32 for one year and can be purchased online at EdibleIndy.com or by check to the address above.
Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, then you probably have not had enough wine with your healthy food. Please accept our sincere apologies and, if it’s important, please notify us! Thank you.
No part of this publication may be used without written permission from the publisher.
Photograph of Jennifer and Jeff supporting Zoobilation and preservation of the Indianapolis Zoo.
FOODGRAM FEAST
#edibleindy
Celebrate edible goodness through the lens of our community by tagging us on all of your culinary journeys. You might find us reveling in your photos here or @edibleindy. Cheers to your next Foodgram adventure!
Treat yourself and attend Indiana’s premier naturopathic health conference.
Nourish, Indiana’s second annual Women’s Health Conference hosted by the Indiana Association of Naturopathic Medicine, is at Platform-24 in Carmel on Saturday, November 2, 2019. It will be a premier experience for women who are interested in natural health and healthy living. The purpose of the conference is to nourish women, so they come away with new inspiration, information and a sense of wellness.
The conference will help spread awareness of Naturopathic Medicine in Indiana, financially supporting the licensure efforts within the state. Currently there are 22 states regulating the profession of Naturopathic Doctors. Licensure will provide increased access to preventive and integrative healthcare and allow Naturopathic Doctors in Indiana to provide comprehensive holistic healthcare.
The conference brings together expert health-conscious businesses and service providers from across Indiana with leading Naturopathic Clinicians from around the state. The full-day event includes three educational naturopathic presentations and interactive demonstrations with local wellness providers. Tickets include a nourishing lunch, beverages and snacks, access to our wellness lounge and more.
Early bird tickets are on sale until September 15.
Visit INANPNourish.com for tickets and more information. and
With natural antioxidants, vitamins and hydrating elements, food can do wonders for the skin from the inside out. Yet certain foods can also be great for our body’s largest organ from the outside in—o ering safer, greener and more cost e ective alternatives to standard commercial products.
“It’s scary,” says Jessica Healey, a Bloomington native and owner of Pronounce, a handcra ed line of skin-care products. “Many of the ingredients commonly found in skin-care products are actually banned in other countries” because of their chemical content, animal testing or other concerns.
Pronounce, a business that now ships products across the globe, has humble roots that trace back to Healey’s kitchen. Because of concerns about her young son’s skin sensitivities, Healey began replacing the toxic ingredients with healthy, nourishing pantry staples like coconut oil, turbinado sugar, cocoa bu er and apple cider vinegar.
“Making our own skin-care products allows us to control the things going on our skin,” Healey explains.
From exfoliation and even reversing wrinkles on skin to adding bounce and shine to hair, kitchen staples and even food scraps can make for a relaxing—and tasty—DIY spa day.
Check out Pronounce’s fall take on a sugar scrub using co ee grounds (exclusively on EdibleIndy.com) and other natural skin-care recipes from the Edible Indy test kitchen.
Head to EdibleIndy.com for our extended version of Foodie Meets Beauty with more recipes and inside tips.
Hair
Beer, thanks to barley, hops and sugars, contains nutrients that o er the bene t of shine and more volume and bounce to hair.
1 at beer (We love “Love Handle Honey Bop” by Central State Brewing Company.)
Beer needs to be completely at, so let it sit out overnight and then use beer in place of your everyday conditioner by pouring it from your roots to ends; let sit for 3 minutes, then rinse with cold water. Use only once a week or so to prevent drying.
Face
For this recipe, combine all ingredients until well blended. Wash your face and then spread the mask all over your face, avoiding the eye area. Let sit for 15–20 minutes before rinsing. Follow with an everyday moisturizer. Keep in an airtight container in the refrigerator up to 3 days.
Honey serves as a base to each face mask as it is a natural antibacterial, opening and unclogging pores while slowing down the aging process and creating a great glow.
TURMERIC FACE MASK
Turmeric is known to even out skin tone and is high in antioxidants. Its bright yellow color may stain, but is easily removed with soap and water, leaving behind a (more desired) glow.
1 teaspoon turmeric
2 tablespoons honey
2 tablespoons milk
Lips
Eyes
e ca eine in green tea treats pu y, dark eyes by shrinking blood vessels with an added brightening.
¼ cup antioxidant-rich brewed and cooled green tea 1 tablespoon aloe vera gel Co on rounds
As the weather turns, the vitamin C in the orange peel helps to ght skin dryness while brown sugar is naturally hydrating. e cinnamon adds a lip plumping e ect as it helps to open pores. Muah!
1 teaspoon dried orange peel
2 tablespoon brown sugar
½ tablespoon pink Himalayan salt, coarse ground
2 teaspoon cinnamon
1½ tablespoons coconut oil
In a small bowl, combine the aloe vera gel and green tea. e mixture should be uid. Soak a 2 co on rounds in the mixture and apply the rounds under the eyes. Let sit for about 10–15 minutes. A er removing the co on rounds, gently massage the remainder of the mixture into the skin around your eyes, moving from the inner corner of the skin around the eyes outward. Finish with an everyday moisturizer or eye cream. Keep in an airtight container with co on rounds up to 3 weeks.
Hands
Combine all ingredients in a bowl, co ee grinder or mortar. Lightly grind the ingredients or use the back of a spoon until you get coarse paste. Rub a bit gently onto lips with ngers for 1 minute and let sit for an additional minute. Wipe o with a damp cloth. (To prevent irritation, only use a couple times each week.) Follow up with a lip balm or moisturizer. Store in a small container up to 3 weeks.
Naturally abrasive sugar helps to regenerate and polish skin. Combined with oils, skin is nourished and le moisture-rich. Perfect for the drying nature of cold temperatures. Here is an autumnal twists on a basic sugar scrub.
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon cocoa powder
Combine with ½ cup brown sugar, ½ cup granulated sugar and ½ cup coconut oil. Rub onto hands or use in the shower, rinsing well. Store in a Mason jar for up to 1 year.
Take your home spa experience to the next level with a relaxing custom-blended candle by Penn & Beech. Edible Indy recommends our personalized blend of cinnamon spice, orange zest, green tea and hops. Find it online at PennAndBeech.com or bring some friends and create your own custom blend at their locations.
747 N. College Ave., Indianapolis | 145 Elm St., Ste. 150, Carmel
Learn more about Pronounce Skincare and nd more recipes at PronouceSkincare.com And visit the shop: Pronounce Skincare | 522 N. Morton St. | Bloomington
Claire Trost is a writer and Edible Indy’s director of development.
She also owns and operates Bent Arrow Acres, a sustainable farm connecting families to farming, food and each other through great meals. Find Claire at @clairetrost and the farm at @bentarrowacres.
photography location: Penn & Beech
Photo: Jeff Lipsky
THE LANGUAGE OF LABELS
What means what in the often-confusing world of food labeling
Editor’s Note: The food labels we encounter at the grocery store can prove complicated. We had writer Shauna L. Nosler investigate a variety of terms and explain what sets each one apart. Here is our guide to Food Labeling 101, based on definitions from the U.S. Department of Agriculture. —Edible Indy
BIOENGINEERED FOODS contain detectable genetic material modified through lab techniques and cannot be created through conventional breeding or found in nature.
The National Bioengineered Food Disclosure Law (July 2016) directs the USDA to establish a standard for disclosing foods that are or may be bioengineered. It requires food manufacturers, importers and certain retailers to ensure bioengineered foods are appropriately disclosed. Mandatory compliance is January 1, 2022.
“This law was passed to create an equal standard for GMOs across the country instead of having each statehave their own patchwork
“The
National Bioengineered Food
Disclosure Standard also avoids a patchwork state-by-state system that could be confusing to consumers.”
—U.S. Secretary of Agriculture Sonny Perdue
g t udbe y
d u or d i to
aette r d if r y state dt e r n d d d u d ceasecosts tat wu d l ly be d
state have n regulations. It would be incredibly difficult for food companies market their products ever had their own standard and would increase costs that would ultimately passed down to the consumer.
do not occur na worldwide were more than 457 illion half were in developing canola, cotton, herbicide tolerance
33% for both HT
GENETIC ENGINEERED ORGANISMS (GEO) are produced by introducing, eliminating or rearranging specific genes. GE foods are modified by human manipulation where genes from an unrelated species are introduced in order to create a desirable trait. In other words, if the food is created through genetic engineering, it has been modified in ways that donotoccurnaturally. In 1996, 4.2 million acres of farmland e covered with GE crop cultivation. By 2016, e n million acres had GE crops, of which more than h f werein veloping countries. Of the major crops (corn, soybean), 53% had been introduced a trait for h ance (HT); 14% for insect resistance (IR); and 3 T and IR.
G
GENETICALLY
C Y MODIFIED ORGANISMS (GMO)
—Katie Nelson, program manager, policy regulator for the Indiana State Department of Agricultur
d tot e u ” K , p m n r, y and y affairs, f r th a S e D f Agriculture
a hrough genetic modification. In a GMO, DNA i reate a specific desirable trait (like drought t herbicide resistance). The modification can h y d tional methods, such as crossbreeding of plants w e species, or by human manipulation. Some c than the U.S. use this term to refer specifically t i ineering.
are produced through is altered to create tolerance or The happen by traditional within the same countries other refer to genetic engineering.
