EAT | DRINK | EXPLORE Stories from Indiana & Beyond
Sweet Recollections
With seven unique neighborhood restaurants in communities all across central Indiana, we’re committed to supporting local farms and purveyors who share our passion for quality and sustainability.
Sweet recollections. Over the years we have had the privilege of telling so many beautiful and moving stories—too many to count. As we transition Edible Indy over to our new publishing director, Sara Fiedelholtz, we take a beat and share a few stories, recipes, DIY moments and faces that may have been forgotten or missed and we recollect them sweetly. We share joy in our partnerships with the brilliant Indy Mavens, who address topics so many of us need in our lives (self-care and intentions), and offer some spring brunch recipes that simply can’t be overlooked. We look forward to seeing where Sara will take the publication and know we will never miss a page.
With love and gratitude,
Hoosier Hugs,
Jennifer Rubenstein, Editor in Chief
P.S.
If the content selected for this Spring issue is any indication, the publishing of Edible Indy over the past 11 years by Jennifer Rubenstein was nothing other than a labor of love.
This issue serves as a type of reminiscence, reflection and, ultimately, an ode to Jennifer’s dedication to create a community of readers (and foodies) who wish to celebrate the creativity, perseverance and determination of Indiana’s local food environment.
As Edible Indy’s new publishing director, I am very excited to join the Edible Communities and to continue to foster the warm and welcoming Central Indiana food-focused community established by Jennifer and her team.
The pages of the magazine will continue to offer a rich and vibrant destination to share the best of the local culinary community with beautiful photography, food-focused stories and feature articles that emphasize a feel-good-and-be-well lifestyle.
Although the names on the magazine’s masthead may change, its mission to entertain, engage and capture the food scene in the Circle City, the State of Indiana and your own backyard will remain steadfast.
So, go ahead … take a bite and enjoy!
Sara Fiedelholtz edibleindysara@gmail.com
edible INDY
PUBLISHER
Rubenstein Hills LLC
EDITOR IN CHIEF
Jennifer Rubenstein jennifer@edibleindy.com
CHIEF FINANCIAL OFFICER
Jeff Rubenstein
COPY EDITOR
Doug Adrianson
DESIGN
Cheryl Koehler
SALES jennifer@edibleindy.com
CONTACT US
Have a story you’d like to see featured? Send us your ideas. editor@edibleindy.com
EDIBLE INDY PO Box 155
Zionsville, IN 46077 p. 260.438.9148
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EDIBLE INDY PO Box 155 Zionsville, IN 46077 p. 260.438.9148
In food as in nature, color abounds. Natural dyes, made from food scraps that would otherwise go composted or unused, suddenly inspire creative opportunities that reduce food waste. They can replace synthetic chemical colorings in foods like frostings, icings and batters. They can also dye fiber such as yarn or fabric for clothing and pillowcases. And they can add color to DIY projects from paper crafts to homemade paints to Easter eggs.
Creating natural food dyes requires a willingness to experiment with ingredients to see what colors emerge. Here are some common food scraps and the colors they evoke.
ONIONS
Onion skins contain their own tannins; no fixative is required to dye fabric (see web story for details). There’s no need to treat the fabric ahead of time. Yellow onion skins produce a yellow-orange color, while red onion skins produce a pale orange with pink undertones.
LEMONS
Chopped lemon peels produce a soft lemonade-yellow color. When using natural dyes to color frostings or icings, add the dye little by little to achieve the desired shade. A small amount of flavor often remains from the original food, so taste as you go.
BEET S
Save beet trimmings, peelings and tops to produce a rich, reddish-pink dye. The color produced from beets often fades over time in fabrics but serves well in shortterm uses such as coloring Easter eggs, frostings or batters.
AVOCADOS
Instead of tossing out avocado skins and seeds, store them in the freezer. Five or six avocados will create enough dye for smaller projects, but more scraps will encourage deeper color tones. Boiling the avocado skins and seeds draws out colors from warm peach to light pink .
SPINACH
Wilted spinach can span a range of shades from deep green to soft celery. Increasing the amount of spinach deepens the color. Natural ingredients from artichokes to herb leaves to grass can create green tones. To develop your own natural green dye, experiment with different combinations .
RED CABBAGE
When boiled into dye, red cabbage leaves create a deep purple shade. Dye made from red cabbage leaves is generally difficult to fix to fabric, but the fixative will help for shortterm projects (see web story for details). This dye is ideal for coloring frostings or batters .
BLUEBERRIES
If you’ve picked more blueberries than you can eat, they can make a light blue or purplish dye, depending on the concentration of fruit. Experimentation is key.
Scan the QR code with your camera to visit our “How to” guide on DIY dyeing.
WEMBRACE SELF-CARE, NO APOLOGIES NECESSARY
Confessionals of Indy Maven badasses
ith a global pandemic looming over our lives for more than two years now, the ideas of intention and self-care have become a distant thought for so many who are knee-deep in the trenches, focusing solely on survival. Nonetheless, quarantine and isolation have prompted some to reevaluate their priorities, and to lean into the idea of taking time to reflect, regenerate and appreciate who they really are.
The idea of setting intention, embracing self-care and acting on it is unique to each individual. In these short essays—or, shall we say, confessionals—we explore how a handful of unapologetic Indianapolis-area badasses of different backgrounds, generations and lifestyles are creating routines and challenging themselves to be the best self possible. Grab a glass of wine, a cup of tea or a yoga mat and breathe in perspectives, tips and methods that might connect or resonate within.
WHEN MY SELF-CARE STARTED, MY LIFE BEGAN AGAIN
words: Schawayna Raie
I’ve always been the kind of girl who hung out by myself. I was the girl you would find tucked off in a corner, observing the room. A future visionary spending time alone, conjuring up ideas for businesses, songs and music videos.
Who knew one day that shy little girl would be able to walk into a room and command attention? Who knew she would become a person people might consider an inspiration? Or that this little girl would carry the weight of so much on her shoulders?
Who is Schawayna Raie, anyway?
As I gained some local notoriety for my songwriting and became more of the woman I was created to be, my responsibilities became more demanding and overwhelming. My life was no longer my own. Those moments of sitting in the back of a room observing people disappeared.
Once I began performing my music more regularly, I felt like I had to be on at all times. It became a burden, and I felt I always had to show a side favorable to everyone
and not the person I am. I had to become that online persona, worrying that if I made a misstep or did something fierce and courageous, I would be dismissed as a diva. All the while, I simply saw myself as that little girl looking to change the world and serve others through love.
How I took back my life
One day, the meaning of self-care revealed itself. Since I do not have children, I found some people assumed incorrectly that I was always available. This assumption opened my eyes and allowed me to make a decision to take care of myself: mentally, emotionally and physically.
Embracing this decision, I made the effort to no longer answer the phone each time it rang. I am deliberate about who I allow to come into my personal space. I take naps in the middle of the day, long walks around the neighborhood and listen to music that inspires me. Monthly spa treatments are routine and non-negotiable and weekly appointments to have my beautiful natural curly hair maintained give me moments of respite. These things literally saved my life mentally and allowed me to escape. Two of the places that most became my havens are Elite Hands Massage and Spa and Marie Hair Lounge, both women-owned businesses who embody self-care.
My self-care is being intentional about what my alone time looks like for me, but being by myself isn’t necessarily a self-caring moment. That moment happens when I am intentional about creating that space.
Schawayna Raie is a national recording artist and philanthropist located in Indianapolis. You can connect with her on YouTube, Facebook and Instagram, as well as her websites SchawaynaRaie.com and UpliftYourSister.org.
Schawayna Rale
photograph: Lance C. Parker of Illuminate Hue Media
“Self-care is a term that I believe often gets overused and misrepresented. To me, self-care isn’t about making yourself feel good superficially and temporarily, but it’s a practice that considers the whole self. In order for me to practice selfcare effectively, I have to ensure I am taking the time to regularly slow down and know myself—my needs, my desires, my limitations and my resources.”
—Audrey Hood, mentorship program director at Allies Inc.
“As a mom and career-driven woman, it’s important for me to go to therapy regularly. I keep this in my self-care tool kit because it is a space for me to unpack my raw feelings without judgment. It’s also a place where I can continue to build my tool kit on how to care for myself and navigate life, motherhood and my career in a way that is authentic and with my needs at the center.”
—Aisha Herring, founder and CEO of The Strength of SHE
“I wish all my self-care could be baths and meditation, but life gets busy. Sometimes my self-care is simply giving myself permission to do nothing. To leave the dishes and to-do lists and snuggle with my kiddo. And sometimes, self-care is supporting others, buying a plant from Stomping Ground or some FoodLoveTog spices from Goose the Market. Seeing other women thrive is the best self-care.”
—Jillian Walker, customer success manager at OnBoard
“I take weekend staycations at a local, nice hotel. There’s nothing like enjoying a night alone with a nice meal and glass of wine.”
—Jessica Bellamy, owner of Rae Bellamy Media
“Self-care is prioritizing my own needs above everything else. If I am not wellrested, well-fed and in a positive headspace, there is no way I can care for all those I love. Self-care involves moving my body every day, nourishing with whole foods and practicing mindfulness and meditation.”
—Jessica Gershman, founder of The Zen Mommy
“Saying no can be the best form of self-care because in those moments of no, you can give your mind, body and soul a rest.”
—Jasmyn Squires, CPA
“Surrounding yourself with the love and support you need and deserve is selfcare to me. Whether that’s FaceTiming friends, jumping on a Zoom call or calling members of my support team when things get tough, for me self-care is about giving myself the care that I would give my family and friends while understanding that I deserve time that is wholly and solely for me.”
—Lavanya Narayanan, writer and editor
“Self-care is giving yourself permission to choose you.”
—Rachel Stone, home-based caseworker
Interested in learning more about Indy Maven? Visit IndyMaven.com to sign up for a membership (it’s fun, we promise) and to subscribe to our free weekly “Uncovered” newsletter.
Maven Space is a community and coworking hub created by mavens, for mavens. By fostering the power of community in a dynamic femmepowered environment, Maven Space empowers its members to become the best possible version of themselves. Learn more at MavenSpace.co.
photo: Starla Mathis
Audrey Hood
Jillian Walker
Rachel Stone
Lavanya Narayanan
Jasmyn Squires
Jessica Gershman
Jessica Bellamy
Aisha Herring
HOW I UNTAMED SELFISHNESS
words: Leslie Bailey
It’s tough to pinpoint when I fell into the trap of selflessness. I do, however, recall the moment when I decided I was done with it.
My husband and I had hit a breaking point. We were almost a year and a half into a pandemic, during which I was trying to keep a new business afloat, our second child was about to turn 1 and our 3-year-old had taken to peeing on his bedroom floor for fun. We made an impulsive and sleep-deprived decision to head to the Bahamas for a weekend (this is not a weekend trip, for the record). Because I am the person who travels with multiple hardcover books I’ve been meaning to read, I found myself on a lounge chair, alone for the first time in months, my eyes welling up with tears as I read Glennon Doyle’s Untamed. I couldn’t stop highlighting passages— much like the person who had the used book before me. “No wonder this is a New York Times best seller,” I thought. Glennon was on to something. A lot of things, actually.
Something had to change
I arrived home to start another book that a numerologist once demanded I read but I never did, called The Art of Selfishness. Putting my self first became my new mission in life—in theory. But I didn’t do the work. It took getting really sick to realize that meant things had to change, and drastically. I took meetings off of my calendar. I declined any major commitments for the rest of the year. I asked my husband to start cooking half of the weeknight meals. I made long-overdue doctor appointments, purged clutter I’d felt guilty about letting go of and I took a long, hard look at how I run my business.
When I subtracted the things that were not serving me or my best interests, I began to experience abundance. I had more time, energy and space to reallocate. I became a more present mother and a more relaxed wife. Perhaps unsurprisingly, I also found myself drinking less and exercising more—well, exercising at all.
It’s a work in progress
My work isn’t done. I occasionally still find myself spending time with someone who drains me or absent-mindedly taking on household duties that could be shared with my partner. I apologize for things that aren’t my fault.
But here’s the real kicker: I’m almost embarrassed to share that, for this small moment in time, I sort of have my shit together. Because, as Glennon writes:
“I have been conditioned to mistrust and dislike strong, confident, happy girls and women. We all have. Studies prove that the more powerful, successful, and happy a man becomes, the more people trust and like him. But the more powerful and happy a woman becomes, the less people like and trust her. So we proclaim: Women are entitled to take their rightful place! Then, when a woman does take her rightful place, our first reaction is: She’s so … entitled.”
Since December, I’ve been searching for a word to carry me through 2022. Smarter, stronger and simplified were all in the running, but nothing felt like the one. As I write this, I realize the word has been with me the whole time:
Selfish.
And I’m not one bit sorry about it.
Leslie Bailey is the co-founder and CEO of Indy Maven. She’s passionate about uplifting women’s voices and all things food—except cilantro. Visit IndyMaven.com or follow her on Instagram @Lesalina.
Leslie Bailey
photograph: Faith Blackwell Photography
Indiana-based Huse Culinary restaurant group is known for the iconic downtown Indianapolis St. Elmo Steak House and their culinary masterpiece dishes including their famous shrimp cocktail. They own and operate seven fine-dining restaurants with locations in Fishers and Indianapolis and are committed to providing the best ingredients and service.
St Elmo’s Steak House
127 S. Illinois St. Indianapolis StElmos.com
Harry & Izzy’s
Downtown: 153 S. Illinois St., Indianapolis
Northside: 4050 E. 82nd St., Indianapolis
Airport: 7800 Col. H. Weir Cook
Memorial Dr., Indianapolis HarryAndIzzys.com
1933 Lounge
Downtown: 127 S. Illinois St., Indianapolis
Northside: 9707 District North Dr., Ste. 1120, Fishers 1933Lounge.com
Muddle orange slice in mixing glass. Add 2oz St. Elmo Whiskey and 3 dashes of bitters - stir gently. over ice in a mixing glass. Strain into rocks glass over large cube. Garnish with orange peel and cherry.
HC Tavern & Bar
9709 E. 116th St., Fishers AtTheHC.com
Combine 2oz St. Elmo Whiskey, 3 dashes of orange bitters, and 3/4oz sweet vermouth over ice in a mixing glass. Stir and strain into martini glass. Garnish with two cherries.
photograph:
Dave Pluimer
FROM TIBETAN REFUGEE TO HOOSIER
Pema Wangchen’s long journey to Bloomington
(Edible Indy, Winter 2016)
By Rachel D. Russell
Photography by Sarah Baghdadi
Pema Wangchen is far from the typical Hoosier.
He wears a small diamond stud earring in his left ear, a metal om symbol around his neck hanging on a colorful string, a black bracelet that says Paris on his right wrist and a rainbow-colored one on his other that says “H.H. Dalai Lama.” He sports a mini-goatee with a smaller patch of hair under his lip to match. It’s hard to believe he’s in his late 30s, with his black hair slightly long and spikey on top and his childish grin. But there’s a few grays here and there showing that this Tibetan refugee—once a Buddhist monk and now a chef and owner of the restaurant Anyetsang’s Little Tibet in Bloomington—has lived.
“I lived in Tibet 12 and a half years,” he said, recounting the remarkable journey that brought him here. “The Chinese took over Tibet in 1959 … poor, no school, no anything, so my parents work hard and they save some money. They sent me to India.”
When he was young enough to still count his age by half-years, Pema’s parents stitched a few hundred dollars into his clothes and sent him on a three-day bus ride from his hometown of Shingtsang Noe to Lhasa, Tibet’s capital, so he could find a better life. He would stay with one of his father’s relatives for a few days before he paid $75 to take a long, packed truck ride into the darkness, along with 50 other Tibetans, to the northern edge of Nepal. And then, their long journey officially began.
“Then we walk … walk … walk … we climbed the mountain.” He raised his right hand at a 45° angle to show how steep the mountain was, then sipped on his chai.
“We climbed mountains that were like sand. You walk, fall down. Walk, fall down. Seven or eight hours we hiked and so heavy my food, I just threw it away. I said, ‘I can’t make it, it’s so heavy.’”
It was at this point Pema found himself at the bottom of a mountain people train for years to summit—Mt. Everest. They hiked at its foothills in the night.
After abandoning his food, he ate mostly tsampa, which is a Tibetan staple comprised of barley flour and used to make bread. Light-heartedly he tried to explain what it was to my friend Kim and me. He then got up and walked to his restaurant’s kitchen. Anyetsang’s is in an old house hidden by low trees on the Indiana University campus in Bloomington along a street of other Asian food
When he was young enough to still count his age by half-years, Pema’s parents stitched a few hundred dollars into his clothes and sent him on a three-day bus ride from his hometown of Shingtsang Noe to Lhasa, Tibet’s capital, so he could find a better life.
“I’m a very good entertainer,” Pema said. He passed us a charming glance and moved his arms around as if he was over a hibachi grill.
spots. He came back with a bag of what looked like dark-colored flour for us to inspect.
“It’s yummy,” he said, grinning and sitting back down to twist the Dalai Lama’s name around on his wrist for a minute. Then he continued his story.
“Mountain, ice, rocks … so dangerous.” Pema let out a sigh and squinted his already-narrow eyes a bit as if he was back in that moment long ago.
And finally, they reached the Himalayas, a place Pema says is sacred and there was often prayer in this area under the hanging flags above them. He was too young to understand the significance then, but understands it now. There, he ran out of food altogether and had to dig into the stash sewn into his clothes to buy goods, like potatoes, from the Nepalese locals.
They walked more. It was cold and snowy. An old woman died along the way; a few people were sent back because it was simply too treacherous for them. And 33 days later, they arrived just outside Kathmandu, Nepal’s capital. There they boarded a bus. But before that bus could take Pema any closer to India, he and many others were arrested.
Tibetan sympathizers soon came and helped Pema and others get released—finally Pema would go to India. There, Pema’s older brother was a monk at the Sera Jey monastery in southern India, one of the largest monasteries in the world. According to Pema, the city surrounding this famous monastery holds about 10,000–15,000 Tibetan refugees. At Sera Jey, Pema lived alongside his brother as a monk—amongst a sea of at least 5,000 monks—studying Buddhist philosophy for 11 years. He said he preferred work over going to class, praying and keeping a schedule, and claimed he was a terrible student who often failed coursework. He had his eyes on something else.
“Monk life is the best life … happy … but I wanted to come to America,” Pema said. “I told my brother I wanted to go to America in 1999 and he was so mad.”
The main reason Pema wanted to come to America was so he
could make money to send back to his family in Tibet to fulfill their dream: to meet the Dalai Lama. And on August 11, 2003, after four years of persuading his brother he should leave and trying his best to get a passport, which cost his brother $10,000, Pema found himself in New York City. He landed a job at a Chinese restaurant. He started as a dishwasher and quickly moved his way up to cook—a skill he had learned with the monks back at the monastery—a position he held there for two years.
“I just know only ‘thank you’ when I moved to New York City,” he said, laughing at himself and shaking his head, it seemed so ridiculous.
He didn’t have to pay rent and saved every penny he could during those two years to pay back his brother and send money to his parents to travel to India to meet the Dalai Lama, which they did (and he did as well earlier this year when the Dalai Lama was in Indianapolis).
For 10 years, Pema worked in restaurants, had a few odd jobs, and lived in Tennessee, Texas, North Carolina, Florida, Virginia and Massachusetts. During this time, he taught himself English and learned how much he loved the hibachi business because of the interactions with patrons.
“I’m a very good entertainer.” He passed us a charming glance and moved his arms around as if he was over a hibachi grill.
And in 2013, Pema fulfilled two of his own dreams: to be his own boss and to own a restaurant. At the time, one of his uncles, a 23-year owner of Anyetsang’s Restaurant in Bloomington, was looking to retire. With years of restaurant experience, Pema was the natural choice to take over so he left New York City for Indiana.
In Bloomington, there’s no doubt things are a lot different than they are in Tibet, India or even New York, but I suspect Pema’s attitude hasn’t changed much. His peaceful demeanor and happy-go-lucky attitude fill the cozy restaurant with warmth and welcoming. As soon as you walk in, you’re greeted with literature about the nearby Tibetan Mongolian Buddhist Cultural Center, the Dalai Lama and Tibet. And then there’s the food. The menu has
traditional Tibetan dishes—like dumplings and khan amdo thugpa (noodle soup)—and Indian food because of all of the time Pema spent there, and a smattering of Thai dishes carried over from his uncle’s days as owner.
And after owning Anyetsang’s for a year, last year Pema traveled back to Tibet to see the family he hadn’t seen in 22 years. It took much effort and finagling for him to get there, but his mom was in the hospital so he was approved to visit. He has five sisters and two brothers who still live there, and countless nieces and nephews, and he saw them all. He sent me a photograph he took with his phone of his hometown last year. It’s like something out of National Geographic, nestled in between mountains lined with green trees and only a winding gravel road connecting it and the 25 families who live there to the universe.
And then we moved from the inside dining area to the porch. We ate together under Tibetan prayer flags lining the shady patio. He made us potato dumplings, yellow curry with tofu and sticky white rice and spicy chicken pad Thai. He told us more stories within stories, about coming to America, his family, traveling, what he sees for himself in the future and how much he’d like to go back to India, the place he called home for 11 years and hasn’t seen since.
And when I asked him if he’d stay in Bloomington he just smiled, leaned back in his casual way I’d already learned to admire and said, “I think I not go anywhere … I’ll stay. Work hard, make some money, go on vacation.”
And as the gentle breeze blew over us and I inconspicuously watched Pema eat next to me, I wondered what he looked like as a little boy at the foothills of Mt. Everest, as a monk in India, as a Tibetan refugee setting foot on American soil for the first time. I wanted to hold his hand in mine to see if I could feel the hope, happiness and energy inside of him. And then I took a bite of yellow curry and realized that’s exactly what I was doing.
Anyetsang’s Little Tibet Restaurant | 415 E. 4th St. | Bloomington | Anyetsangs.com
The Tibetan Mongolian Buddhist Cultural Center | 3655 Snoddy Rd. | Bloomington | TMBCC.org
We ate together under Tibetan prayer flags lining the shady patio. He made us potato dumplings, yellow curry with tofu and sticky white rice and spicy chicken pad Thai. He told us more stories within stories . . .
NEVER LATE FOR BRUNCH
A sweet recollection of spring recipes
Lavender, raspberries, beets, peas, grits and pizza. What do these all have in common? Recipes that cannot be missed for spring brunch. These recipes are sweet recollections from past Edible Indy features as well as three impressive recipes from our tasteful friends at Edible Houston, Edible Delmarva and Edible Nutmeg.
FROMAGE BLANC WITH ENGLISH PEAS, BREADCRUMBS AND ARTICHOKE VINAIGRETTE
(Edible Delmarva, Summer 2021)
recipe: Chef Tyler Akin, Le Cavalier Restaurant, Wilmington, Delaware | photography: Becca Mathias
This beautiful dish marries an easy-to-make soft cheese with a flavorful and versatile artichoke vinaigrette, beautifully tender spring peas, crisp garlicky breadcrumbs and a hint of mint. Serve as a starter or small plate.
Serves 2–4
1 cup fromage blanc
1 cup artichoke vinaigrette
1 cup garlic breadcrumbs
2 cups simply blanched English peas
½ cup mint leaves, coarsely torn
1 generous pinch of coarse sea salt
FROMAGE BLANC
1 quart whole milk
1 cup heavy cream
1 pint buttermilk
1 tablespoon lemon juice
6 fresh bay leaves
10 black peppercorns
1 teaspoon salt
Combine all dairy with lemon juice, bay leaves and black peppercorns and slowly heat to 175ºF. Do not stir continuously—you should only stir twice during this heating step. When you have reached 175º, remove from heat and let stand for 15 minutes.
Ladle the curds floating at the top of the pot into a colander or pasta strainer that is lined with three layers of cheesecloth. When the curds have finished draining the excess whey, tie the cheesecloth corners into a bundle and hang over a bowl to catch drippings until it is the texture of firm ricotta cheese. Place in food processor with salt and blend to very smooth texture. Store 7–10 days refrigerated.
Spread fromage blanc evenly around the base of a medium serving bowl. Use spoon to make dimples throughout. Spoon artichoke vinaigrette into fromage blanc dimples. Reserve any excess to use for a dressed salad or to use as a dipping condiment for any grilled meats. Shower plate with English peas. Make piles of garlic breadcrumbs throughout your thoughtfully rustic plate. Shower plate with torn mint leaves. Finish plate evenly with salt … spring on a plate!
ARTICHOKE VINAIGRETTE
8 ounces artichokes hearts, fresh or jar-packed in water
½ cup extra virgin olive oil
¼ cup canola or vegetable oil
1 tablespoon kosher salt
⅓ cup lemon juice
1 tablespoon ground turmeric
½ tablespoon Dijon mustard
1 large shallot, minced
1 clove garlic, minced
½ teaspoon Calabrian chili paste
Purée artichokes with turmeric, salt, Dijon, lemon juice, Calabrian chili. When smooth, drizzle oils into a blender at very high speed in a slow and steady stream, careful to maintain emulsion. Remove from blender and fold together with shallot and garlic.
BLANCHED ENGLISH PEAS
8 ounces fresh English peas
2 quarts water + 1 quart water, divided
1 cup kosher salt
1 quart ice
Bring 2 quarts water and salt to rapid boil. Build ice bath in any vessel with remaining 1 quart of water and 1 quart of ice. Place English peas in boiling water, and after 15 seconds drain and transfer to ice bath. After 2 minutes, remove peas from ice bath and dry on paper towels.
GARLIC BREADCRUMBS
15 cloves garlic, smashed and peeled
1½ quarts canola or vegetable oil
1 loaf artisanal bread (French or Italian loaves work well)
1 tablespoon salt
Cut bread into 1-inch cubes. Place in 300°F oven for 15 minutes, or until mostly dry. Place garlic cloves and oil in a medium saucepan or pot and bring up over medium heat. When garlic begins to brown deeply, remove from heat and allow to steep for 30 minutes. Strain garlic from oil. This garlic is a wonderful garnish for things like roasted chicken or steak, or can be easily puréed into a salad dressing or marinade.
Reheat garlic oil over low-medium heat in a fry pan and then add bread cubes. Fry until golden brown, then remove croutons and place on paper towels to dry. When cool, place croutons in food processor with salt and pulse until a coarse, somewhat oily breadcrumb is formed.
BEET CRUST PIZZA
(Edible Nutmeg, Spring 2019)
recipe and photography: Monique Sourinho
This delightfully different beet-crust pizza is sure to be a hit with family or friends, and a wholly new take on pizza!
Makes 2 (12-inch) pizzas
BEET DOUGH
2 beets, puréed
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour, plus extra for dusting and kneading
2 tablespoons granulated sugar
½ teaspoon salt
3 tablespoons olive oil (to grease bowl)
PIZZA
2 cups preferred marinara sauce
1 cup mini mozzarella pearls
3 cups baby arugula
4 ounces microgreens
½ cup shredded Parmesan cheese
¼ cup extra virgin olive oil
3 tablespoons balsamic reduction
Salt and pepper, to taste
Chili flakes, to taste
3 ounces prosciutto
Violas (optional to garnish)
TO MAKE BEET DOUGH
Combine warm water and yeast and let sit until it turns foggy in color. Then add in beets, sugar and salt and mix until dissolved. Add flour and stir until a dough ball starts to form.
Transfer dough onto a lightly floured surface and knead it, working the dough until all the ingredients are incorporated and it becomes smooth and elastic, adding as much flour as needed to produce this consistency. (May take 6–12 minutes and vary in flour proportions according to room temperatures and humidity.) Transfer the dough into a large lightly greased mixing bowl and cover with a warm towel. Leave until dough has roughly doubled in size (about 1½ to 2 hours).
Once doubled, divide the dough into 2 equal portions. Wrap each and set aside until ready to use. (Dough can be made 2–3 days in advance and kept chilled in a refrigerator.)
TO ASSEMBLE THE PIZZAS
Preheat oven to 550 (or highest possible temperature). On a lightly floured surface, work, roll and stretch dough until thinned out to desired pizza thickness, then transfer to pizza stones or baking sheets. Spread marinara sauce over pizzas, then scatter mozzarella. Transfer into the oven and bake for 9–12 minutes, or until the crust is thoroughly cooked and the cheese melts.
In a mixing bowl, combine the arugula, microgreens, Parmesan, olive oil, balsamic reduction and seasonings. Toss gently until the greens are mixed and coated. Using tongs, place salad mixture over the cooked pizzas. Tear apart pieces of prosciutto and roll into bundles, placing on top. Optionally garnish with violas. Use a pizza cutter to slice the pizza, serve and enjoy!
Monique Sourinho is a professional food stylist, photographer and recipe developer based in Essex, Connecticut. Her passions for locally sourced food and community engagement are the driving forces behind Bee The Love, which celebrates collaboration and its delicious end results. See more of her work on Instagram @bee.the.love or on her website, BeeTheLove.net.
Shoot Like a Pro!
Travel photography tips from Roberts Camera
There is nothing like cold, gray weather in Indiana to get us thinking about VACATION.
At Roberts we love nothing more than seeing the incredible destinations our customers travel to through their stunning images. Here are a few tips on how to get “share-worthy” vacation photos:
Wake up early … we mean really early! Light is the most important ingredient in photography and there is nothing like the soft, warm sunlight in the morning, not to mention fewer tourists.
Scout your location. Before you travel, research popular destinations, determine what time of day has the best light, gather inspiration from social media and plan your shot.
Ask permission for people pictures. The culture of a destination is all about its people, and capturing stunning portraits of the local people is a must for many. But make sure you always ask permission in advance to take someone’s picture.
Travel light: Your photo gear is important, but you need to be on the go. We recommend taking a lightweight travel tripod, an all-in-one zoom lens so you don’t have to switch lenses quite as much, extra batteries, extra memory cards and a durable camera bag.
See upcoming classes and educational opportunities at Roberts!
CHÈVRE GRITS WITH BEETROOT & RADISH
(Edible Houston, Winter 2016)
recipe: Francine Spiering | photography: Raymond Franssen
4 servings
GRITS
1½ cups stone-ground grits
2 cups almond milk
2½ cups well-seasoned organic vegetable stock
8 ounces local chèvre
OIL & LEMON MARINADE
4 tablespoons olive oil
Juice of 1 Meyer lemon
1 teaspoon sea salt
1 teaspoon smoked paprika
VEGETABLES
4 various medium beetroots (yellow, red, Chioggia, white)
4 black radishes
2 medium watermelon radishes
1 bunch long pink radishes
Preheat oven to 390°F.
Beets: Roast whole and unpeeled for up to 40 minutes, or until soft.
Black radishes: Quarter, season, toss with olive oil, sprinkle with sea salt and roast until charred.
Long pink radishes: Slice lengthwise and toss in the Oil & Lemon Marinade.
Watermelon radishes: Slice in half moons and toss in the Oil & Lemon Marinade.
To cook the grits, bring almond milk and 2 cups of stock to a rolling boil. Lower heat, add the grits and stir. Continue to stir until it thickens and the grits are cooked (soft to taste). Add more stock if the grits are too thick. Mix in half of the chèvre. Keep warm.
Peel the roasted beets, cut into even-sized pieces and season to taste.
SWEET LAVENDER CASHEW CREAM
(Edible Indy, Summer 2011)
recipe: Audrey Barron | photography: Jennifer L. Rubenstein
This plant-based sweet dip is a versatile recipe you’ll come back to again and again. Dunk fresh berries in it or spoon it into parfaits. Use it as a substitute for whipped cream or frosting. Try freezing the cream and eating it like ice cream.
It’s high-powered nutrition balanced by a light and fresh flavor.
Makes 1 cup
1 cup raw unroasted cashews, soaked for 8–12 hours, drained and rinsed (1¼ cups after soaking)
¼ cup plus 2 tablespoons water
¼ cup organic maple syrup
Seeds of 1 vanilla bean or 2 teaspoons of organic vanilla extract
¼ cup fresh lavender leaves, rinsed, dried and finely minced
Place cashews, water and maple syrup in a blender and process on high speed until the mixture is very smooth. Pause occasionally to scrape down the sides of the blender jar with a spatula to ensure the mixture is blended consistently. Add the vanilla and process until well combined. Pour the mixture into a bowl and add the lavender. Stir until combined. Use immediately or let chill for a thicker consistency.
Divide the grits among 4 deep bowls and crumble remaining chèvre over the grits. Arrange all beets and radishes on top of the grits, drizzle with remaining Oil & Lemon Marinade and serve immediately.
Audrey Barron is a trained plant-based chef and herbalist. She is the owner of local plant-based eatery Ezra’s Enlightened Café. She runs a small urban farm and holds healing herbal workshops at the farm. Learn more about her at GaiaChef.com.
Beauty in Bloom
A Throwback Spring Fashion Show Luncheon
Join us for a throwback fashion show to celebrate spring fashions for a good cause. Blooming with models, delectable luncheon and elegant tea, this event will take you back to the days when sensational styles made their debut in department-store tearooms—all while benefiting the Edible Indy Foundation.
Experience a timeless menu that blends old and new with chicken velvet soup, finger sandwiches and luxurious chicken salad, capped by a rich and dreamy pecan ball dessert with tea and coffee.
Glamorous fashions from Lilly’s Wearable Art of Zionsville will be modeled by former department store fashion models sprinkled with a variety of generational beauties, with shopping to commence the show.
Proceeds benefit the Edible Indy Foundation, a local nonprofit that raises funds for an annual all-inclusive family camp weekend at a medical camp called Center for Courageous Kids. The foundation focuses on providing this experience for Indiana families with children who have epilepsy. The foundation works directly with individuals, communities and organizations statewide to fill this camp with families who seek empowerment, connection and relief from the day-to-day struggles faced by their families.
Don’t miss out on this nostalgic gathering with fashion, luncheon, shopping and a time to celebrate you.
Date: Wednesday, May 11, 2022
Seating starts at 10:30am
Lunch / Show starts 11:30am
Shopping at 1pm
$38 / ticket | $70 / 2 tickets
Price includes lunch and show
Hosted by:
The Cardinal Room at Golf Club of Indiana
6905 S. 525 E., Whitestown, IN
Sponsored by:
Serenity at the Cardinal Room Occasions Divine
Lilly’s Wearable Art
110 N. Main St., Zionsville, IN
Scan the QR code for tickets and event information.
WEDDINGS.
We provide a stunning venue on the grounds of the award winning Golf Club of Indiana featuring a breathtaking deck, excel at the ease of planning and will make any event memorable. Allow us to be YOUR destination.
SMALL-BATCH RASPBERRY
VANILLA JAM WITH BLACK PEPPER
(Edible Indy, Spring 2014)
recipe: Suzanne Krowiak
photography: Jennifer L. Rubenstein
Nothing is better on a weekend morning than toast with homemade jam. Not only does it taste delicious, it’s one of the prettiest things you can put on your table.
The great news is that you don’t have to know how to can food or have buckets of fresh fruit to get started. Small-batch jam is perfect for people who want to pick up a small amount of produce at the farmers market or grocery and have something on the table within 30 minutes.
Makes 1 cup
1 pound fresh raspberries
½ cup sugar (more or less, to taste)
1 tablespoon fresh lemon juice
1 vanilla bean
Fresh ground pepper, to taste
In a large saucepan, mash the raspberries with a potato masher. Add the sugar and lemon juice and stir to combine. Cut the vanilla bean in half. Split open each half and scrape the seeds into the jam mixture. Throw the pods in the pot as well.
Over medium heat, cook the mixture, stirring gently, until the sugar is dissolved. Add ¼ teaspoon fresh ground pepper (more or less, to taste).
Raise the heat to medium-high and boil gently, stirring frequently, until it begins to thicken to a jamlike consistency. This will take approximately 10–20 minutes, depending on the intensity of the heat.
One way to test if the jam is ready is to put a small spoon in your freezer when you start the recipe. When you see the jam is thickening, turn off the heat. Take the cold spoon out of the freezer, scoop up a small amount of the jam, and return the spoon to the freezer (on a small plate, to avoid a mess).
After 2–3 minutes, take the spoon out of the freezer and hold it up sideways. If it has the consistency of jam out of the refrigerator, it’s ready. If the jam drips off the spoon like thin soup, continue heating the jam on the stovetop over medium heat until you reach the desired consistency. Remember: It will thicken when you refrigerate it, so don’t overcook it.
Remove the vanilla bean pods from the saucepan and discard. Ladle the jam into a jar or bowl and allow to cool completely at room temperature before refrigerating. Jam will last 2–3 weeks in the refrigerator.
Suzanne Krowiak is a Master Food Preserver and founder of Indy Food Swappers. A former television writer and producer, she currently teaches classes, gives presentations on food preservation and other DIY food topics and is a contributor to Indianapolis Monthly. Follow her @indyfoodswap on Twitter.
Flower Power
Grow your flowers and eat them too
(Edible Indy, Spring 2017)
Ros
Tast
Edible: petals
Food use: syrups, jellies, desserts, butter
weet, tastes like ieorlicorice whole clover
use : salads and tea
Cok’s note: some believe it can help gout and rheumatism
By Jennifer L. Rubenstein Illustrations by Rebekah Nolan, Flatland Kitchen
read feeds the body, indeed, but flowers feed also the soul.”
—The Koran
Chrysanthemum
Taste : slightlybitter, tangy
Dandelion
Taste: sweet, honey
Edible: buds and flower heads
Food use: wine, honey, salads, rice, tea
Cook’s note: can be eaten raw or steamed
ehe flower base or vinegar, in , stir-fries
Cook’s note: remove the white portion of petals up any ordinary drink .
Cook’s note: blanch petals if using in salads
Hbiscus
ste : tart citrus
Edible : petals
Food use: pickle, ta, garnish in ne, salad
Dlily
e : sweet with a vegetable taste
le : petals, blossoms
use : stuff as you would squash blossoms, salad s note : natural laxative, eat in moderation!
Lilac
Taste: fragrant, Edible: flowers
Food use: flavo flavor sugar, desser
Cook’s note: steep in wa make a natural fragrant spra
Tuberous Begonia
Taste: citrus-sour
Edible: stems, leaves, flowers
Food use: petals in salads, stems as garnish
Cook’s note: substitute for rhubarb
Marigold
e : tangy to peppery, resembles saffron ible: petals
Food use: soups, pasta, rice, salads, butters, may be used for natural food dye
Cook’s note: Sorrel cont oxalic acid, which people need to avoid.
The trademarks and certification marks displayed are the property of their respective owners and are displayed herein for demonstration and informational purposes. Edible Communities and these entities are not affiliated.
IN LABELS WE TRUST
How food certification labels, seals and standards can help eaters make better choices
STORY BY ELENA SEELEY, FOOD TANK CONTENT DIRECTOR
Danielle Nierenberg, Food Tank president, contributed to this article.
Even before the pandemic, choosing what to eat was difficult. What’s healthy? What’s not? Do workers get a fair wage? What’s better for the planet? For eaters looking to purchase products that are fairly traded or BIPOC owned, it can feel exhausting to find delicious foods from producers they believe in.
Certification labels and standards can be useful and necessary ways to help consumers, but they’re often confusing. “Unfortunately, the burden is always on the consumer in terms of evaluating the veracity of the label, doing the research to see whether the information on these labels is properly supported and accurate,” Brian Ronholm, director of food policy at Consumer Reports, says.
Focusing on one issue helps, says Jerusha Klemperer of FoodPrint, an organization that educates consumers about food production practices. Decide which issue you’re most passionate about and look for a label that upholds those standards. Labels can help increase transparency and provide insight into how food was produced. They can help eaters vote with their wallets for food choices that support the environment, climate solutions, animal welfare, workers’ rights, and healthy and sustainable diets. But even conscientious eaters can get overwhelmed by the number of choices they face.
Choosing certified labels is a way to avoid empty claims, Klemperer says. But not all certification processes are created equal. Klemperer advises consumers to “do the research before you get to the store.”
PROTECTING WORKERS
In 2020, the World Economic Forum/Ipsos found that 86 percent of people want a significant change towards a more equitable and sustainable world post-pandemic.
Standards from the food sector are working to eliminate forced and child labor, improve workers’ conditions, promote gender equity and ensure better pay. Many fair-trade companies are helping growers shift to environmentally sustainable practices.
“While not a silver bullet, the Rainforest Alliance certification is designed to provide methods and a shared standard for creating a more transparent, data-driven, risk-based supply chain…to make responsible business the new normal,” says Alex Morgan from the Rainforest Alliance.
For foods from the United States, it’s more difficult to find companies upholding fair working conditions.
“Farm employees are still not equally protected under the Fair Labor Standards Act and do not have a federally protected right to a weekly day of rest, overtime pay, sick time, collective bargaining rights or even the right to a federal minimum wage on small farms,” says Leah Penniman of Soul Fire Farm, an AfroIndigenous centered community farm in New York.
Rosalinda Guillen, founder of Community to Community, says the Food Justice Certified label by the Agricultural Justice Project (AJP) is the most comprehensive label for protecting workers. “We call it the gold standard,” says Guillen, who has provided input on AJP’s certification since 2000. Her BIPOC-
led organization fights for better farm working conditions. She trusts the label because farm workers were deeply involved in setting the standards from the beginning.
Soul Fire is one of just six farms using Food Justice Certified. And it's advocating for the Fairness for Farm Workers Act. “The exploitation of farm labor is so deeply entrenched in the DNA of this nation that it can feel daunting to confront it, and yet we must,” says Penniman.
IS ALL NATURAL MEANINGLESS?
One of the most familiar labels is all natural. It sounds good—even healthy—but it’s an empty marketing tool.
Klemperer says, “Ignore it.” Look for labels like USDA Certified Organic, which is two decades old. According to the Economic Research Service of the U.S. Department of Agriculture, organic foods can be found in almost three out of every four conventional supermarkets.
To meet USDA standards, foods must be grown in soils that have not been treated with artificial fertilizers and pesticides for at least three years. And organic farmers cannot plant genetically modified organisms (GMOs).
Newer labels, like the Regenerative Organic Certified (ROC) label, encourage farmers to further improve animal welfare, fairness for farm workers and soil health. The label’s three-tiered system allows producers to earn bronze, silver or gold certification to incentivize action.
This label is also designed to be adaptable. “As science and culture morph and change, we can incorporate that into a flexible or dynamic standard that can adjust at that level,” explains Jeff Moyer, CEO of the Rodale Institute, a nonprofit group dedicated to growing the organic movement.
NON-GMO LABELS DEMYSTIFIED
Many growers avoid GMOs without using USDA Certified Organic practices. GMO products are derived from plants and animals, the genetic makeup of which has been altered, often to create resistance to pesticides, herbicides and pests.
Consumers can look for the Non-GMO Project Verified label, which indicates that produce or products containing fruits and vegetables are not produced with GMOs. For meat and dairy products, this label means that animals were fed a non-GMO diet.
In 2022, products containing GMOs must use a new Bio-Engineered label from the USDA. But some non-GMO advocates argue this label doesn’t go far enough. Many products derived from new modification techniques, including those having undergone CRISPR gene editing and crops meant for animal feed, will be exempt from the label.
HUMANE LABELING
“I think everybody cares about animals and nobody wants to see ani-
mals suffer unnecessarily,” says Ben Goldsmith of Farm Forward, a nonprofit striving to improve farm animal welfare. It can be easy for us to imagine ideal scenarios—healthy animals that are free to roam in open pastures—but unfortunately, Goldsmith explains, few animals are raised this way.
According to the nongovernmental organization, Food and Water Watch, 1.6 billion farm animals live on 25,000 factory farms, or concentrated animal feeding operations, in the U.S. These animals face overcrowded and stressful conditions and are regularly subject to physical alterations like tail docking and beak clipping.
To avoid meats from animals subject to inhumane practices, look for the Certified Animal Welfare Approved (AWA) label. Farmers and ranchers qualifying for certification cannot use cages, must provide access to pastures and must ensure animals are treated humanely when they are bred, transported and slaughtered. Producers may also add a Certified Grass-fed label to this certification, meaning animals were fed a 100 percent grass and forage diet. Goldsmith says he appreciates the AWA label because it helps to “support and encourage small producers.”
Another label is Certified Humane from Humane Farm Animal Care. Minimum space allowances and environmental enrichment must be provided for animals raised under Certified Humane standards. That encompasses the treatment of breeding animals, animals during transport and animals at slaughter.
These labels are better for animals—and farmers can find them more rewarding. “You get to see animals exhibit natural behaviors,” says Ron Mardesen, a livestock farmer for Niman Ranch, a beef, pork and lamb company with Certified Humane products.
For products like eggs, terms like humane raised, free range and hormone free sound good, but lack a clear definition. The U.S. prohibits the use of hormones in all poultry, veal, eggs, bison and pork production, so claims of hormone free don’t mean much.
AWA, Certified Humane and USDA Certified Organic labeling standards prohibit the use of antibiotics and synthetic hormones in animal production. Consumers looking to buy meat products raised without these inputs should buy certified labels.
SOMETHING FISHY
The seafood sector is rife with labor exploitation, overfishing, ecosystem damage, fraud and intentional mislabeling. Mark Kaplan, of the company Envisible, calls the challenges in the industry “appalling.”
Envisible works to make supply chains more transparent and equitable. Using blockchain, the company can trace a product from a fishing vessel all the way to the supermarket. Data entered at every point along the supply chain cannot be changed, helping eliminate fraud.
Kaplan recommends consumers look for the Global Seafood
•
Alliance’s Best Aquaculture Practices label, a third-party certification that addresses environmental health, social wellbeing, food safety and animal welfare along the aquaculture supply chain.
The Fair-Trade Certified seal, a label given to various species of fish that meet certification requirements, is also helpful. Certification focuses on supporting economies, improving working conditions and protecting ecosystems.
The Monterey Bay Aquarium Seafood Watch is a tool to help guide more sustainable choices on a case-by-case basis. Its website allows users to search by species to understand the best options and alternatives, and which species to avoid.
CARBON LABELING
According to Nature Food, more than one-third of greenhouse gas emissions can be traced to the food system. Many eaters are seeing this connection between global agriculture and the climate crisis, and they want to purchase more climate-friendly food. Some businesses are seeing labels as part of the solution.
Numi Organic Tea has Climate Neutral Certification. It helps companies measure, offset and reduce their carbon emissions to reach carbon neutrality—a balance between the amount of carbon emitted into and absorbed by the atmosphere. Climate Neutral also tries to account for the entirety of the supply chain—emissions caused by on-site facilities, purchased electricity, employee transit, shipping and transporting materials.
Instead of specific products, Climate Neutral certifies entire brands once they achieve zero net carbon emissions for one year and requires them to commit to emission reduction targets annually. Jane Franch of
Numi prefers this approach. She believes that allowing companies to label individual products as carbon neutral “can give a green halo to that company without necessarily committing to or investing in enterprise level change.”
Numi plans to print on each tea box the precise estimate of greenhouse gas emissions associated with it—something Oatly and Quorn are currently also doing with their packaging.
UNWRAPPING LABELS
Emily Moose, executive director of the nonprofit A Greener World, argues that it’s important for consumers to continually ask for sustainable products. “It can be easy to just say, ‘Oh, there’s too much, it’s too overwhelming, it might not matter.’ But that’s really not true,” says Moose. “That only benefits an opaque food system and practices that will never improve.”
If you care about workers, speak with store managers about carrying products with AJP’s label. For environmental concerns, email store buyers to let them know you’re happy they purchase organic or local products but wish they had more.
And eaters don’t always need labels to do the right thing. BIPOC and women-owned businesses have been disproportionately impacted by the pandemic. Consumers can look to local farmers’ markets or Yelp and Google for businesses with a Black-owned or women-led badge.
Ultimately, labels and certifications are helpful tools, but don’t tell us everything about how food is produced. As eaters, though, we have the opportunity, every time we pick up a fork, chopsticks or a spoon, to choose more economically, socially and environmentally just food systems.
Closing Thoughts From Our Founder
Thank you for joining us on these pages, the fourth in a series of thought leadership pieces from Edible Communities. We would like to send a special thanks to our partners for this issue, Elena Seeley, Danielle Nierenberg and the team at Food Tank, who made this story possible. Exploring, investigating and changing our food system have been guiding principles of Edible Communities since we first began. And while I know our work has impact and is valued, there is still a lot more to do! In the case of labeling, for instance, it would be so easy if there were one label, one certification, one set of guidelines, one choice to make when it comes to our food, but alas, only one option would allow a broken food system to stay broken. Therefore, we hope you find this thought-provoking and thorough coverage on the topic informative and useful.
As you are reading this, Edible Communities is fully into our 20th anniversary year as a media company. We are approaching 100 titles throughout North America and reach over 20 million readers each year. Those are statistics we don’t take lightly. We are grateful for you, dear readers, who help guide and sustain us. And if you’re an Edible reader, we feel you will enjoy being a Food Tank reader as well. Part of its mission statement says: “We aim to educate, inspire, advocate and create change,” and it certainly does that. I encourage you to visit foodtank.com, to listen, learn, join and be part of the conversation.
Tracey Ryder, Co-Founder & CEO Edible Communities
ALMOND COCONUT ESPRESSO MARTIN I
Featured from After Hours: Craft Cocktail Exploration for the Curious Homebod y
recipe and photography: Martina Jackson
Coffee lovers rejoice. This one is smooth with just the right amount of pick me up! Let’s talk liqueurs: Almond liqueurs such as Disarano or Amaretto are perfect accompaniments to a coffee liqueur such as Khalua. Together, they provide a sweetener. Espresso martinis can be a little time consuming, but they are worth the effort. The coconut milk adds just a bit of creaminess, and boosts up the foam factor which is critical to hold your garnish.
2 shots of espresso, cooled
1½ ounces vodka
1½ ounces almond liqueur
1 ounces coffee liqueur
1½ ounces unsweetened coconut milk
Brew two shots of espresso and set to the side to let cool while you build your martini. Add almond liqueur, coffee liqueur, coconut milk and vodka to a shaker. Add in espresso and shake vigorously with ice, for about 40-50 seconds. The extra mixing is needed to create a frothy foam on top. Strain into a chilled martini glass or coupe and garnish with cocoa powder or a coffee bean.
Martina Jackson is a photographer, food blogger and the founder of the photography and marketing studio, Drea & Co. As a creative entrepreneur, Martina uses her artistry in her work, with a special focus in the food and beverage industry. She recently published the cocktail book, After Hours: Craft Cocktail Exploration for the Curious Homebody. You can learn more at DreaAndCompany.com
DIGGING IN THE DIRT
Spring garden tips from the Forest Flower
Gardening goes beyond just digging in the dirt. It is good for your well-being, both physical and mental. Gardening can improve your gut health and naturally increase your vitamin D levels and it has been proven to reduce stress. We’ve partnered with Leah Flanagan—plant lady extraordinaire and owner of the Forest Flower—to share some tips for successful spring gardening.
Know Your Space. Plants are often rated for their ability to thrive in challenging climate zones. For best results, choose plants rated for one zone hardier than your garden site. Indianapolis is rated 6a, so most Central Indiana residents should look for plants recommended for zone 5 or lower. Central Indiana’s growing season is officially April 16 to October 16, but Midwest weather can fluctuate at the drop of a snowflake.
Determine whether your space is full sun, shade or both, measure your space and keep in mind the mature size of whatever you plan to plant. Start small. Herbs or a few veggies in containers can be a great start.
Focus on Soil Health. Most of Central Indiana has heavy clay soil. Look for native plants that grow well in clay. When growing herbs and vegetables, amend the soil with compost. If planting in a raised bed or containers, buy a quality planting mix that has perlite for good drainage.
Fertilize. Feeding your plants will keep them healthy and growing strong. Nitrogen (N) helps green the leaves and stems of plants. Phosphorus (P) helps the flowers and fruit grow on the plants. Potassium (K) helps grow strong roots. We recommend using Ferti-Lome root simulator when planting perennials, trees and shrubs—this has fertilizer with a rooting hormone to help plants get established. In general, look for a balanced formula (10-10-10 or 20-20-20) that can be used on most plants.
Water. The most common mistake is not watering enough. If you are planting perennials, even drought-resistant plants need consistent water the first season to get established. If you go away even for a long weekend and the weather is hot and dry, arrange for someone to water while you are gone.
Enjoy! Don’t take gardening too seriously! Part of becoming an expert gardener is trying and learning and trying again. Sometimes it’s surprising how well things grow without much effort; other times it can be frustrating if your plant doesn’t thrive no matter what you do. We find most things grow with the magic formula: Sunshine and Water!
Come by for a visit. We have a stunning variety of perennials, annuals, houseplants, gardening tools, boutique items, donkeys (yes, donkey), chickens and more.
The Forest Flower: 3205 W. 71st St., Indianapolis; TheForestFlower.com
