Edible Indy Summer 2020

SP SP

Hooray!

SPRING INTO INDIANA WINE

Why Bank Local

Five Reasons to Choose a Community Bank

1Get the same services with better care at a lower cost

National data shows local financial institutions offer the same variety of services at a lower cost and, on average, better interest rates and better loan terms. Local banks are also more likely to have better customer support because, in no small part, most local bank employees — like many customers — are long-time neighborhood residents.

2Put your money to work growing the local economy

businesses

Local banks channel most of their loans to the neighborhoods where the depositors live and work. This helps keep local communities growing and vibrant. Conversely, megabanks take deposits in one state and lend in others, placing a priority on serving large corporations. Using a local financial institution supports the creation and growth of local job-creating businesses that depend heavily on local banks for financing.

3Keepdecisionmaking local

Local banks and credit unions make loan approvals based on face-to-face relationships and an understanding of local needs. Because of this personal knowledge, financial institutions are often able to small business and other loans that big banks would reject.

4Local institutions share a commitment to our community

Local bank officers and other employees are typically deeply involved in local community affairs — sponsoring activities, leading service projects, serving on boards and making donations. Big banks, in contrast, are tethered to the places where they are headquartered.

local to approve

5Support productive investments, not gaming and gambling

primary activity of most small banks and credit unions is to turn deposits into loans and other productive investments within the community. Meanwhile, big banks devote a sizeable share of their resources to speculative trading and other Wall Street bets that may generate big profits for the bank, but provide little economic or social value for the rest of us. If they go bad, these bets can also put the entire financial system at risk.

YOU COULD CALL IT FARM-TO-TABLE BANKING

Just like fresh produce from a local farmer tastes better, banking with Republic Bank is just easier. Why? Because Louisville is our hometown, too – and we’re dedicated to making it better by helping local families and businesses achieve their dreams.

Discover how we make banking easy. Call 502-540-5363.

from the editors

We were nearly an hour into our third joint editorial meeting in May when the thought occurred: We’d been working to put this regional issue together in much the same way that our restaurant, artisan and farmer friends have been working over the past four-plus months.

Making decisions without essential information. Rethinking old ways of doing business. Trying to navigate this new normal. Collaborating, innovating, winging it.

In that spirit, Edible Indy, Edible Kentucky & Southern Indiana and Edible Ohio Valley came together to create this print edition. We wanted to be sure we didn’t miss an issue, and we needed each other in order to make it happen.

All of our sister Edible Communities publications are committed to sharing stories of people who are making an impact on their local food economies, along with delicious recipes, beautiful photos and local resources. With this issue, you’ll get a taste of two other Edible Communities titles you may not be familiar with but are just down the road.

In assembling the stories for this issue, we discovered that our local food ecosystems are surprisingly resilient and more vital than ever. We hope this special issue sparks optimism for the future and inspires you to see for yourself what’s happening across our region. And we invite you to keep up with the latest by following #localtogether and #ediblemidwest on social media.

Jennifer Rubenstein Edible Indy Ann Curtis Edible Kentucky & Southern Indiana Bryn Mooth Edible Ohio Valley

edible indy

Publisher Rubenstein Hills, LLC

Editor in Chief Jennifer L. Rubenstein

Copy Editor Doug Adrianson

Contributors Hannah Dailey, Shauna L. Nosler, Michael Schrader, Michael Piazza

Advertising info@edibleindy.com

Contact/Subscribe

P.O. Box 155

Zionsville, IN 46077

260.438.9148

EdibleIndy.com info@edibleindy.com

edible

kentucky &

southern indiana

Publisher Edible Kentucky

Managing Editor Ann Curtis

Copy Editor Doug Adrianson

Art Direction & Design Leslie Friesen

Contributors Catherine McBride, Jessica Kingsley, Lindsey McClave, Joe Phillips

Advertising info@ediblekentucky.com

Meagan Jeanette, Chuck Kavanaugh, Norma Taylor, Babs Freibert

Contact/Subscribe

P.O. Box 4820 Louisville, KY 40204

502.727.9799

EdibleKentucky.com info@ediblekentucky.com

edible ohio valley

Publisher Fairview Press

Editor Bryn Mooth

Creative Director Julie Kramer

Copy Editor Reed DeWinter

Development Director Jennifer Kramer-Wine

Contributors Keith Pandolfi, Tine Hofmann

Distribution/Subscriptions Irene Kramer

Advertising Amy Paul / amy@edibleohiovalley.com

Mike Eck / mike@edibleohiovalley.com

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P.O. Box 355 Terrace Park, OH 45174

513.297.0810

EdibleOhioValley.com edibleohiovalley@gmail.com

No part of this publication may be used without permission of the publisher. Every effort is made to avoid errors, misspellings, and omissions. If, however, an error comes to your attention, please let us know and accept our sincere apologies in advance. Thank you. We reserve the right to edit or reject advertisements at our sole discretion and without notice. © 2020

A sneak peek into our new digital Edible Communities Cookbook, more on page 47.

Full-service is a rare thing, but at The Cookery, we do it well!

• Choose from the finest selection of fresh seafood and meats in Carmel

• We will cook it exactly to your preferences for a minimal fee

• Skip the bother of making at home — it’s ready to eat!

One of the most celebrated services we’ve ever cooked up!

Fresh Foodie Favorites To-Go!

Our “Boneyard” Texas Bar-B-Q married to our “Antojitos” South of the Border street foods to create Smoqe: Big Mex, Lil Tex classics:

• House Smoqd (smoked) meats

• House Smoqd (smoked) Brisket, Pulled Pork & Baby Baq Ribs

• Street Tacos, Quesadillas, Burritos, Nachos & so much more!

From quick tacos to-go to a complete meal with Smoq’n hot sides and cornbread or a biscuit, we’re home on the range.

Serving Chef-inspired, signature dishes prepared with local ingredients made ready to take with you.

• Choose to eat out without eating out

• Enjoy restaurant quality at your table or desk

• Crafted by the same passionate Chefs who brought you table by Market District

Made with love for those who love food.

forHelpThose on the Fringe

Neal Brown, chef at award-winning Indy bar, The Libertine

A NEW CENTRAL INDIANA FOUNDATION AIMS TO PROVIDE RESOURCES FOR RESTAURANT WORKERS SUFFERING FROM MENTAL ILLNESS

WORDS SHAUNA L. NOSLER | PHOTOGRAPHY MICHAEL SCHRADER

According to the National Institute of Mental Health, “nearly one in five U.S. adults live with a mental illness,” yet only half receive treatment. And research conducted by Oregon Health & Science University shows that the millions working within the hospitality and restaurant industry are “at greater risk for depression, sleep problems and stress compared with employees who work in non-tipped positions.”

Well known as one of the top chefs in the Midwest, Indianapolis-based Neal Brown brings more than 20 years of restaurant experience to the table. He’s earned local and national recognition as both a restaurateur and chef; is a two-time nominee for the prestigious James Beard Award for Best Chef in the Midwest Region; and his bar, The Libertine, was recognized as one of the 25 Best Bars in America by Esquire magazine. But while his successes have been many, Brown, like so many working in the food industry, suffers from depression and has for many years.

“I’ve been very open about my struggle,” says Brown. “In my industry, drug and alcohol abuse, mental health issues … it’s nothing new.

PROVIDING BALANCE

“When the [corona] virus started spreading through our community there was so much disruption,” Brown says. “At first, I knew it would bring on [more] serious depression in myself, but I kind of came out of it and just realized ‘This is only going to get worse.’” That’s when Brown reached out to a few others and the concept for The Equilibre Foundation was born.

Workers in the accommodations and food services industry are more likely to selfreport illicit drug use and, at nearly 20 percent, post the highest rates of substance use disorder.

—Substance Abuse and Mental Health Services Administration National Survey on Drug Use and Health

“Providing hospitality is a tough business with a lot of stresses. We work long hours in stressful conditions which affect our diet, mood and relationships, and for not a lot of money. Most people are living paycheck to paycheck and don’t have any idea how to be financially responsible.” It’s these conditions, says Brown, that spur drug and alcohol abuse, mental health disorders and lead to high rates of divorce, obesity and depression.

“Think about it: When most everyone else is winding down, relaxing, enjoying a night out … we’re on our top game. We don’t get to relax until everyone else goes home. And when it’s time to go home, when the rest of society is winding down, we’re still jacked up so we go for cocktails with friends it’s a wicked spiral.”

But while the working environment is unquestionably conducive to poor mental health, the people who work in the food industry tend to be also more susceptible to issues, just by their very nature. “We source people from the fringe of society,” says Brown of many of t he people who work in restaurants and bars, whom he describes as “creatives who are great at taking care of others, but lack the time or energy to take care of themselves.”

“The overwhelming truth is that we lack balance, and the things that make other people successful are the things we’re the worst at,” he says. The Equilibre Foundation aims to help individuals regain balance in their lives by offering resources for addiction services, mental and physical well-being and even financial awareness.

“Restaurant workers can not only get the mental health help they need, but they’ll be able to learn tools for being financially responsible and even how to take better care of their physical health.”

Along with Brown, the Foundation consists of nationally recognized experts poised to help those who need it. Peter Dunn, a.k.a. Pete the Planner (USA Today columnist, contributor to CNN Headline News, Fox News, Fox Business, and CEO of HeyMoney.com), will provide financial advice; Amy Peddycord, founder of Invoke Studios, one of the most well known yoga and Pilates studios in Indy, will offer physical wellness options; and Christine Johnson (Vice President of Strategic Planning at the growth strategy firm Prolific and board member of Overdose Lifeline) will provide assistance with mental health resourcing. n

Providing hospitality workers with a road map to physical, mental and financial well-being. —The Equilibre Foundation

Find out more by visiting equilibre.foundation

A freelance journalist, Shauna L. Nosler believes everyone should waste less and conserve more. She is passionate about responsible agriculture, sustainable seafood, the emerging plant-forward push and just about anything that promotes simple, healthy living. She studied plant-based nutrition through Cornell University and writes about the flexitarian lifestyle on her new blog, Gastro-Licious.com. Find more of her published work at ShaunaNosler.com.

EAST BERNSTADT, KY

For updates, check our Facebook page or summitparkblueash.com

Overlooking beautiful Wood Creek Lake 60 miles south of Lexington

Where beauty, history, hospitality and local art come together.

GUEST RATED 5 STARS

“One of the most beautiful cabins in Kentucky” “Perfect place to relax and restore”

“My third time here” “Outstanding hospitality” “The Moonshine is magical” “It’s like living in art”

“A slice of forest paradise”

“We can’t recommend this place enough” www.KYMoonshineInn.com

Visit our website for a virtual tour!

Buying local is more than just a trend. It’s imperative for healthy, vibrant communities. Indiana Originals connects consumers with local businesses to keep Indiana growing and thriving. Become a member today to get connected to local enthusiasts and like-minded business owners.

together THEY STAND

WORDS HANNAH DAILEY

WHILE THE PANDEMIC SHUT DOWN THE COUNTRY, CENTRAL INDIANA’S HOMETOWN HEROES ROSE UP TO HELP THEIR COMMUNITIES

Different from the crime-fighting, capewearing superheroes we usually see in the movies, a new kind of hero has emerged from the national tailspin caused by COVID-19: Doctors. Nurses. Teachers. Even cashiers, restaurant staff and sanitation workers are now being met with a level of admiration usually reserved for Superman and Wonder Woman.

But while the essential workers are taking care of us, who is taking care of them? And who is looking out for people without the means to get the help they need?

Enter the community heroes. People who, regardless of the difficulties they’re personally facing, give resources to those who would otherwise go without and volunteer to help when extra hands are needed.

Even now, a real state of normalcy is nowhere in sight, and many of us are feeling like there’s no hope. Here’s a look at a few selfless stories reminding us why there’s still a lot of it to go around.

To make sure Hoosiers didn’t go hungry during the pandemic, Gleaners Food Bank hosted two drive-through food drives on the Indiana Fairgrounds and at the Indianapolis Motor Speedway.

BRINGING SCHOOL TO STUDENTS

For some kids, school is a safe haven. It’s the only place where they know for sure they’ll eat lunch every day, read books and have an outlet for their natural curiosity.

Quarantine means they can’t go to their safe haven, but the Indy Learning Team partnered with the MLK Center to bring it to them. Starting in March, the organizations packaged boxes with food, school supplies and books, and delivered them each week to the homes of up to 100 students.

Executive Director Susan Appel says we can’t forget to nurture children’s learning needs during this crisis.

“They haven’t lost that routine, the desire to learn and engage, and the love of books,” says Appel.

BRING THE LOVE

Although losing their prom and graduation ceremony was painful, the Lebanon, Indiana, High School seniors realized others in their community were experiencing much worse.

To help out, they launched Operation: Seniors Bring the Love. Participating seniors raised $18,000 in May to buy meals from local restaurants and deliver them personally to firefighters and hospital workers.

Leaders Jackie Terrill and Luke Ferrell say the town has always rallied around them, so it was only fitting they give something in return.

“People in Lebanon just want to give back,” says Ferrell. “That’s just the kind of community Lebanon is.”

NO ONE GOES HUNGRY

To make sure Hoosiers don’t go hungry during the pandemic, Gleaners Food Bank hosted two drive-through food drives on the Indiana Fairgrounds and at the Indianapolis Motor Speedway.

Volunteers and the National Guard loaded a total of 7,200 boxes of produce, dairy and meat into cars that waited in line for up to three hours. Many who came were newcomers, possibly unable to afford groceries as a result of medical bills, caring for extra family members or unemployment.

Chief Programs Officer Kathy Hahn Keiner says Gleaners hopes to keep people from having to decide between paying rent and buying food.

“To be able to provide healthy, nutritious food to people, we hope that helps make it easier for them to pay other bills,” says Hahn Keiner.

FEEDING THE FRONTLINES

When MBP Distinctive Catering was left without business during the shutdown, they used their facilities to make and deliver meals to essential workers. In one month, MBP provided around 2,000 food boxes (funded by some of their loyal clients) to test sites and hospital workers in Marion County, Indiana.

Director of Sales Brandy Briscoe says the most important thing now is serving others.

“With everything that’s going on, we don’t think of ourselves,” says Briscoe. “It’s all about everyone else.”

Hannah Dailey is starting her third year at Indiana University, where she studies journalism and film scoring. She’s the editorial intern for Edible Indy, and has worked as a writing intern for the NCAA Champion magazine and as the local music reporter for the Indiana Daily Student

The Indy Learning Team

Lebanon High School Seniors

Gleaners Food Bank

MBP Distinctive Catering

make a small journey with a big reward... gardencafé

growing perfection garden to plate

native butterfly exhibit & gardens kentucky’s largest butterfly house

WilsonNurseriesKY.com Lexington + Frankfort

FOOD GRAM ADVENTURES

Celebrate Edible goodness. Tag us on all of your culinary journeys #ediblemidwest.

MONDAY-SATURDAY, 9AM-6PM

An Indiana Company Defining a Healthier Future for People and the Land

Founded in 2018, the Indianapolis-based company is on a mission to move farming beyond the idea of sustainability and towards a path of regeneration. Their first step: hemp.

“FARMING AND HEALTH ARE INTERTWINED"

—SARAH COTTERILL, CO-FOUNDER OF LINEAGE

Lineage Market

The company launched Lineage Hemp, a line of premium CBD products, shortly afterwards. The profits they make from CBD sales go back into their farmer programs. Beyond pioneering agriculture, the company seeks to evolve the way the world thinks about business. “Our nation’s food system just isn’t working for so many farmers and consumers,” says Lineage’s partner, Doug Harlan, “so our primary goal is to create a system that works for everyone. We can produce healthy products for our consumers, create economic wealth for our farmers and restore the earth. We are searching for that win-win.”

Hemp is a bio-accumulator—a complicated word that means it cleans the soil by pulling out toxins like pesticides. It is also one of the highest-yielding crops on the planet, which makes it the perfect crop to use for carbon sequestration, the process of pulling the greenhouse gas carbon dioxide (CO2) from the atmosphere and capturing it in the soil.

Shortly after the legalization of industrial hemp in 2018, Lineage launched Lineage Hemp Group, a farmer outreach and education program aiming to give farmers the resources to transition from conventional farming to regenerative practices.

The company doesn’t plan to stop with hemp. “We know food is really the most powerful medicine,” Cotterill says, “which is why we’ve transformed our Indianapolis headquarters into a functioning farm and farmers market. By inviting people to our farm, we can share delicious fresh food, and close the gap between the farm and the table for people across our city.”

Visit the weekly Lineage Farmers Market 7802 Marsh Road, Indianapolis Fridays 4–7pm

Learn more about the Lineage products at LineageHemp.com, or support their Indianapolis farm by joining their CSA program at LineageMarket.ag.

IN

Summer Farm Market Guide presented by Market District

Summer Farm Market Guide

This year more than ever, knowing where our food comes from and supporting local farmers, producers and makers is essential. Use this guide to expand your knowledge of some of those markets, farms and places that will deliver Hoosier hospitality, exceptionally fresh products and positive impacts with sustainable practices that truly make a difference from the ground up. We are all in this together. #LocalTogether

Columbus Farmers Market FARM MARKET

123 Washington St. Columbus, IN Bartholomew ColumbusFarmersMarket.org

SATURDAY 9AM–12:30PM THRU SEPTEMBER 19

Zionsville Farmers Market FARM MARKET

New location: 1100 W. Oak St. Zionsville, IN Boone ZionsvilleFarmersMarket.org

SATURDAY 8–10:30AM THRU SEPTEMBER 26

Nashville Indiana Farmers Market

FARM MARKET

51 State Rd. 46 Nashville, IN Brown

NashvilleIndianaFarmersMarket.com

SUNDAY 11AM–2PM THRU OCTOBER

This Old Farm Meats & Processing

SPECIALTY FARM: FARM & PROCESSING

9572 W. County Rd. 650 S. Colfax, IN Clinton

ThisOldFarm.com

MONDAY–FRIDAY 9AM–6PM/ SATURDAY 9AM–2PM YEAR ROUND

Farmers Market at Minnetrista FARM MARKET

1200 N. Minnetrista Pkwy. Muncie, IN Delaware

minnetrista.net

SATURDAY 8AM–NOON YEAR ROUND

New Albany Farm Market FARM MARKET

202 E. Market St.

New Albany, IN Floyd

NewAlbanyFarmersMarket.com

SATURDAY 8AM–NOON YEAR ROUND

Batesville Farmers Market FARM MARKET Corner of Boehringer & Main St. Batesville, IN Franklin

BatesvilleFarmersMarket.com

SATURDAY 8–11AM THRU OCTOBER 31

Linton Farmers Market FARM MARKET

Humphrey’s Park on State Rd. 54 Linton, IN Greene LintonFarmersMarket.com

SATURDAY 9AM–1PM THRU SEPTEMBER 26

Teter Organic Farm FARM RETAIL 10980 E. 221st St. Noblesville, IN Hamilton teterorganicfarm.com

9AM–5PM THRU OCTOBER

Carmel Farmers Market FARM MARKET 5 Center Green Carmel, IN Hamilton CarmelFarmersMarket.com

SATURDAY 8AM–NOON THRU SEPT 26

Fishers Farmers Market

FARM MARKET 11601 Municipal Dr. Fishers, IN Hamilton PlayFishers.com

SATURDAY 8AM–NOON THRU SEPTEMBER 26

Noblesville Farmers Market FARM MARKET

Federal Hill Commons Noblesville, IN Hamilton NoblesvilleMainStreet.org

SATURDAY 8AM–NOON THRU OCTOBER 24

YEAR ROUND

Tuttle Orchards

SPECIALTY: ORCHARD & RETAIL

5717 N. 300 W. Greenfield, IN Hancock TuttleOrchards.com

MONDAY–SATURDAY 9AM–6PM YEAR ROUND

Farmers Market at the Fairgrounds

FARM MARKET

620 N. Apple St. Greenfield, IN Hancock HoosierHarvestCouncil.com

SATURDAY 8AM–NOON YEAR ROUND

Brownsburg Farmers Market

FARM MARKET

61 N. Green St. Brownsburg, IN Hendricks

BrownsburgParks.com/farmers-market

THURSDAY 4:30–8PM THRU OCTOBER 8

Seymour Area

Farmers Market

FARM MARKET

105 S. Chestnut St. Seymour, IN Jackson SeymourChamber.com/farmers-market/

WEDNESDAY & SATURDAY

8AM–NOON THRU OCT 31

Frankton Town Market

FARM MARKET

102 S. Church St. Frankton, IN Madison FranktonTownMarket.com

SUNDAY 2–5PM THRU OCTOBER 25

Broad Ripple

Farmers Market

FARM MARKET

1115 Broad Ripple Ave. Indianapolis, IN Marion

BroadRippleIndy.org/farmers-market

SATURDAY 8AM–NOON THRU SEPTEMBER 26

Cumberland Farmers Market

FARM MARKET

11501 E. Washington St. Indianapolis, IN Marion HoosierHarvestCouncil.com

SATURDAY 8AM–NOON THRU OCTOBER

East Side Marketspace

FARM MARKET

5547 Bonna Ave. Indianapolis, IN Marion

IndysFoodCoop.com

MONDAY 5–8PM THRU OCTOBER

Fresh Wednesday Market

FARM MARKET

5505 E. Washington St. Indianapolis, IN Marion AtTheIrving.com

WEDNESDAY 4–7PM YEAR ROUND

Garfield Park Farmers Market

FARM MARKET Conservatory Drive at Garfield Park Indianapolis, IN Marion

GarfieldParkFarmersMarket.com

SATURDAY 9AM–12:30PM THRU OCTOBER 24

IndyCM.com/farmers-market

WEDNESDAY 9AM–1PM THRU OCTOBER

Irvington Farmers Market

FARM MARKET

5301 E. St. Clair St. Indianapolis, IN Marion IrvingtonGardenClub.org

SUNDAY NOON–3PM THUR OCTOBER 11

Lineage the Market

FARM MARKET

7802 Marsh Rd. Indianapolis, IN Marion LineageMarket.ag

FRIDAY 4–7PM THRU OCTOBER 30

Urban Awareness Gardens

Drive-up Farmers Stand

SPECIALTY: DRIVE-UP 1645 Central Ave. Indianapolis, IN Marion

JasonMichaelThomas.com

SATURDAY 11AM–1PM THRU OCTOBER

Indy’s Community Food Co-op

SPECIALTY:ONLINE CSA

Local delivery & pickup Indianapolis, IN Marion

IndysFoodCoop.com

TUESDAY 4–7PM YEAR ROUND

Near North

Farmers Market

FARM MARKET

Herron High School

110 E. 16th St. Indianapolis, IN Marion

IndianaBlackFarmers.com

SATURDAYS 9:00AM–NOON THRU OCTOBER

Bloomington Community Farmers Market

FARM MARKET

401 N. Morton St. Bloomington, IN Monroe Bloomington.IN.gov/farmersmarket

SATURDAY 8AM–1PM THRU NOVEMBER 28

Morgan County Farmers Market

FARM MARKET

460 S. Main St. Martinsville, IN Morgan

Cloverdale Farmers & Makers Market

FARM MARKET

302 S. Main St. Cloverdale, IN Putnam

CloverdaleMainStreet.org

SATURDAY 8AM–NOON THRU SEPTEMBER

Heart of Rushville Farmers & Artisans Market

FARM MARKET

223 N. Main St. Rushville, IN Rush

Shelby County Farmers Market

FARM MARKET

18 N. Harrison St. Shelbyville, IN Shelby MainStreetShelbyville.org

SATURDAY 8AM–NOON THRU SEPTEMBER 26

Lafayette Farmers Market

FARM MARKET

Richmond Farmers Market FARM MARKET

47 N. 6th St. Richmond, IN Wayne RichmondIndiana.gov/resources/farmers-market

SATURDAY 8AM–NOON YEAR ROUND

Monticello Farmers Market FARM MARKET

SLOT Farms FARM RETAIL

902 S. Main St. Monticello, IN White Slot-Farms.com

SATURDAY 9AM–1PM THRU OCTOBER

SATURDAY 9AM–1PM THRU SEPTEMBER 26

SATURDAY 9AM–12:30PM THUR OCTOBER 10

5th St. between Main & Columbia Lafayette, IN Tippecanoe LafayetteFarmersMarket.com

SATURDAY 8AM–12:30PM THRU OCTOBER

Our Commitment to Local Foods & You

We are celebrating our year in Hoosier Country and it is more exciting than ever. Our partnership through the Indiana Grown program has allowed us to build relationships with many local producers and food suppliers. Our Carmel store carries more than 60 Indiana-grown products including locally grown produce; fresh pastas; handmade cakes, pies and sweets; and award-winning craft beer and spirits.

During this difficult time, a variety of local suppliers have worked heroically to help us navigate through all of this together. Heartfelt thanks goes out to Simplicity Juices, Legacy Maker Meats, Fischer Farms, Caito Produce, Indiana Fruits and Piazza Produce. We continue our commitment to supporting our love for local with our Indiana Grown products, makers and you, our loyal customers. May we be in this #together.

Sprint Parking lot (Corner of Illinois St. & Washington St.) Monticello, IN White MonticelloINFarmersMarket. weebly.com

TUESDAY 5–7PM THRU AUGUST

TIPS FOR A SAFE

Farmers Market Experience

Wanting to get out and enjoy your favorite farmers market, but not sure how to do it safely? Just follow these guidelines.

Maintain social distance of six feet.

Limit your time and interactions at the market.

Do not bring your pets. (Sorry, Champ!)

Follow the marked traffic pattern.

Sanitize, sanitize, sanitize. And also...sanitize.

Do not eat or drink at the market.

Pre-order and pre-pay when possible.

Use cards or phones instead of cash.

Be kind, be patient and be understanding.

Leveling the Pandemic Playing Field

for Local Farmers, Producers & Artisans

When COVID-19 threatened the livelihood of farmers across the Midwest, Market Wagon was put to the ultimate test. An online grocery service bringing the farmers market to your doorstep, Market Wagon became one of the foremost ways for farmers to sell their product seemingly overnight.

While mainstream grocers and grocery delivery services couldn’t keep up with demands, Market Wagon continued to get fresh produce to their customers uninterrupted. In fact, the business grew by 600% in the last two weeks of March alone.

Founded in 2016, they were already improving the lives of local communities long before the pandemic. Vendors gather weekly in designated locations across the Midwest to fulfill orders placed by shoppers online. This platform levels the playing field for these farmers, producers and artisans, many of whom struggle to compete with big grocery chains.

“It’s a community. People on Market Wagon are buying from individuals, farmers that they can know. You’re not buying from a faceless, nameless sticker on a package.”

NICK CARTER Co-founder,

Market Wagon

The modern hardships of farmers are personal to co-founder Nick Carter, who grew up on a struggling farm. Helping his own family’s farm in addition to over 300 others has been fulfilling, but preserving the relationship between producers and customers is what he’s most proud of.

To have local food delivered to your home, or to find out how your products can be featured, check out MarketWagon.com Delivery available in select areas of Indiana, Ohio and Kentucky

The Brownsburg Farmers Market features over 40 local vendors selling Indiana-grown and produced products, music, food trucks and a kids club. WIC and SNAP accepted.

61 N. Green St., Brownsburg, IN

Open through Oct. 8 Thursdays 4–7pm Pre-ordering available from vendors

Brownsburg.org/FarmersMarket

Lineage Market is more than a farmers market, it’s a seven-acre organic farm. Centrally located at the historic Normandy Farm, their mission is to bridge the gap between the farm and table by making regenerative-organic food accessible to families across Indianapolis.

7802 Marsh Rd., Indianapolis, IN LineageMarket.ag

Silverthorn Farm offers certified organic vegetables and herbs as well as a custom line of organic CBD products for online ordering and pickup every week. Place orders online at SilverthornFarm.com with pickup on Fridays on the farm in Rossville, IN, or on Saturdays at the Broad Ripple Farmers Market in Indianapolis. CBD products available to ship anywhere in the United States.

Learn more about The LEE Initiative Restaurant Relief Program, Restaurant Reboot Relief Program, McAtee Community Kitchen, Restaurant Regrow Program and Women Chefs Program at LeeInitiative.org

rising to the challenge

When the COVID-19 quarantine shut down local restaurants in March, we were devastated and silent. We all knew it was coming, but to know it’s knocking at your door is a very different reality than watching others face it on social media or television. We were shell-shocked for two days—then realized we needed to get back to work, somehow.

Knowing our perishable food would go bad, we donated it to our workers who were suddenly out of work. We needed a sense of purpose; we needed to give back to the workers who have been providing hospitality to our communities every day for years.

Chef Edward Lee and Lindsey Ofcacek, founders of the LEE Initiative, gave us that opportunity with the Restaurant Workers Relief Program. Thanks to a donation from Maker’s Mark Distillery, we gathered essential household items and served hot meals to feed laid off restaurant workers and their families every day. There are no words to fully describe what it felt like to experience the gratitude of the many service workers who received support and love during this scary time. With additional donations, we joined forces with 610 Magnolia, Lee’s flagship Louisville restaurant, to serve Louisville industry workers while still keeping tabs on the people we served in New Albany, Indiana. The streets were empty but our hearts were full, serving over 200 people per week. The program expanded to 18 other cities in the U.S., providing over 275,000 meals.

Moving forward, we are working with the LEE Initiative’s Restaurant Reboot Relief Program, a $1 million commitment to purchase produce from local farmers for restaurants to create more sustainable food supply chains. Restaurants that have hosted restaurant-worker relief centers will receive the food and help select other local restaurants to participate.

This remains a trying time for all of us. I have witnessed firsthand amazing beauty from great loss. I have seen open doors and hearts, open minds and people united for a greater sense of purpose. We look forward to enduring this time, coming out stronger together. n

Be well,

Joe

Phillips, Owner

Pints & Union Restaurant

114 East Market St. | New Albany, IN 47150

812.913.4647 | PintsAndUnion.com

New Roots Fresh Stop Markets (purple dots): Local seasonal food markets for all income levels and located in eight food insecure areas in Louisville and New Albany, IN. Accepts SNAP, EBT, cash and debit.

NewRootsProduce.org

Louisville Bluegrass Farmers’ Markets

Black Soil: Our Better Nature Bringing together urban families with rural and urban based black farmers/growers/ producers across the state of Kentucky, and reconnecting black Kentuckians to their legacy and heritage in agriculture with farm tours, farm-to-table dinners, off season workshops, arm share program, and weekly meal plans.

editors’ note : We have made every attempt to include current information on all Farmers’ Markets in the edible Kentucky & Southern Indiana area, we apologize for any that were omitted or are inaccurate. Please send corrections to annQcurtis@gmail.com. For online listings by county, visit kyagr.com/marketing/farmers-marketdirectory-printable-format.aspx

BlackSoilKY.com

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the power of local

KENTUCKY

& SOUTHERN

INDIANA

BUSINESSES NIMBLY RESPOND TO PANDEMIC CHALLENGE

Local businesses have deep roots in their communities and close connections to their customers. In the Louisville, Lexington and southern Indiana regions, local business owners have shown their dedication and creativity to keep their businesses going and continue to serve customers in the midst of a global pandemic.

No one could guide them on how to best take care of their customers as well as their staff. Owners and managers weren’t sure how to best respond to this crisis to safely keep their businesses afloat. They had to make many hard decisions about what to do, and didn’t have a lot of time to make crucial plans that would affect a lot of people.

“Everything changed in 24 to 48 hours.”

Business owners in these regions regrouped and applied their creativity to make plans to keep their businesses running and serve their customers during completely unfamiliar circumstances. They figured out how to shift their business plans to meet the needs of customers in this new reality. These businesses took varied paths, but learned a lot of things along the way—and in some cases, made changes they expect to keep.

MOVING ONLINE

Amazingly, MESA Kids saw signups for classes increase, since this new format offered almost complete schedule and distance flexibility, according to MESA owner Bobby Bass. They are now considering expanding their online kids’ cooking school programs nationwide, shipping the needed ingredients to their students wherever they live.

Bass’ partner business MESA, A Collaborative Kitchen, offers its customers the unique experience of watching a chef prepare a gourmet meal in bar-like seating around the kitchen. Because an online format was not possible, they adapted by offering themed takeout dinners with virtual trivia games.

—Bobby Bass, owner of MESA, A Collaborative Kitchen and MESA Kids Cooking School

Carmichael’s Books, with three locations in the Louisville area, had a steady stream of orders on their website, but hadn’t been doing a large volume of online sales. However, once they were forced to close their doors to customers in March, Carmichael’s saw a huge increase in online ordering of books, said co-owner Miranda Blankenship. They also added non-book items to their website like puzzles, cards, games and clothing. Customers could choose to have their items delivered locally, shipped anywhere or could do curbside pickup. Carmichael’s also moved their book club online to allow it to continue despite social distancing mandates, and are exploring additional online event options.

MESA Kids Cooking School in New Albany, Indiana, offers cooking classes for kids aged 5–15. Unfortunately, they were not able to continue offering classes in their classroom during the pandemic. However, MESA Kids took advantage of video streaming tools and began offering cooking classes online. They prepared boxes of ingredients for the class assignments and made those available for curbside pickup or for shipping.

TAKEOUT

Suddenly ordered to close their doors to customers, local restaurants had to scramble for ways to keep their businesses going when traditional dine-in service was no longer an option. In addition, they wanted to keep employing their staff and to ensure the food that they had in storage didn’t go to waste.

WORDS CATHERINE MCBRIDE

Cat Mac Dowall, owner of Naïve, a restaurant in the Butchertown neighborhood in Louisville that focuses on fresh, local, innovative food and drinks, knew she needed to be creative to find ways to continue to serve customers and sell stored ingredients. In addition to offering their food and drinks for curbside carryout and delivery, she introduced a $10 lunch special, which brought a lot of new customers.

Similarly, the owners of Corto Lima restaurant in Lexington were overwhelmed in the early days of the pandemic, trying to figure out what to do to keep their business alive. They decided to lay off their 52 employees to allow them to start collecting unemployment immediately. TJ Cox, managing partner, said it was the hardest day of his two decades of work in the service industry.

Corto Lima began offering curbside food on Wednesdays and Sundays, adding an outdoor hostess station to facilitate the filling of orders and expediting the line of cars waiting for pickups, explained Cox. Though they found steep learning curves in all these changes, they have now hit their stride and are adjusting to the new model. Customers have too, continuing to come to the restaurant the two nights a week they offer carryout. As they change their menu offerings every week, Corto Lima has started sending e-mail blasts to let customers know about that week’s options. They have slowly been able to bring back their staff as the situation has stabilized.

BARE NECESSITIES

In the early days of the pandemic, grocery stores were crowded with people stocking up on necessities, such as toilet paper, hand sanitizer, rice, beans and pasta. These items quickly grew scarce as stores had a difficult time keeping them in stock. Mac Dowall quickly realized that, with no other grocery nearby, she had an opportunity to serve

their customers in a new way. As a community oriented business, she wanted to provide things that their customers needed and wanted the most during this time.

Naïve began selling some of their restaurant ingredients directly to customers, along with take-and-bake items such as biscuits and cookies, coffee by the bag, tortilla chips, hummus and queso. Once she realized that the farmers who supply their ingredients were being hit hard, she wanted to do something to support them as well. She responded by buying farm-fresh eggs, sausage, bacon and lettuce and selling those items to customers. In addition, she offered hard-to-find items like toilet paper. Customers gratefully showed up to buy these items, delighted to have a place nearby to get necessities. “I wouldn’t be doing it if I weren’t super passionate about our community,” said Mac Dowall.

COCKTAILS TO GO

In both Indiana and Kentucky, as the pandemic began to spread, emergency laws were passed to allow restaurants to sell takeout alcoholic drinks even without having package liquor licenses. This allowed them to continue to provide adult beverages to their customers, retaining an important source of revenue despite not being allowed to have customers on the premises. Mac Dowall took full advantage, offering different themed weeks for their drinks and creating special cocktails named after local businesses.

The owners of Corto Lima also saw the opportunity provided by this law change and began developing to-go cocktails. This allowed them to offer prickly pear margarita mix, along with agave spirits and premium wines for their customers to enjoy with their carryout food. They have been developing cocktails that pair perfectly with

Left: MESA Kids Cooking School in New Albany, Indiana, went online with Chef Liz Martino and Atalia Morones. Right: Naïve in Louisville expanded their menu options to include essential items.

their menu, sending out e-mails to their customers to inform them of each week’s offerings.

Holly Hill Inn in Midway, Kentucky, also shifted to offering to-go food and drinks for their customers, according to Donna Hecker, Director of Events. They focused on bottled wine sales, featuring a different wine each week. They also offered craft cocktails in 16-ounce Mason jars, designed to be taken home, mixed and consumed with takeout food orders. They found that the cocktails, seasonally flavored with local ingredients as are the rest of their offerings, were very popular with their customers.

GRATITUDE

For many businesses, though there were many huge challenges to overcome, their efforts paid off. They are grateful for their hardworking and dedicated staff, who took on a lot of changes in a very short time. “How lucky we are to have been able to continue to run our business during this time and the community support has just been so amazing. It is really what had kept us going these last eight weeks. That and our amazing staff, without whom we couldn’t do any of this,” said Blankenship.

According to Cox, when the pandemic started, Corto Lima was forced to lay off their staff and the owners and their family members figured out how to make the new model work. They then were able to rehire some of their staff to put the new plan in place. “The staff we’ve been able to bring back has gone all in and been 100% on board with a willingness to make this as successful as possible. Guests showing up time after time and enjoying the same great quality they came to expect in the dining room has really made us shine,” said Cox.

LOOKING FORWARD

Several local businesses made changes to cope with the pandemic that they now expect to make permanent because they have proven so successful. As restrictions have eased, all businesses have reopened, following state guidelines and are adhering to safety protocols. Be sure to check business websites for the most up-to-date information. Although it’s unclear if the new to-go alcohol laws will remain, several businesses indicated they would like to keep providing takeout alcohol with their to-go food orders.

Local businesses have deep roots in their communities and are cherished by their customers. With great amounts of creativity and grit, many were able to continue serving customers during a global pandemic. It’s an amazing testament to the power of local. n

CARMICHAELS: CarmichaelsBookStore.com

CORTO LIMA: CortoLima.com

HOLLY HILL INN: HollyHillInn.com

MESA KIDS COOKING SCHOOL: MesaKidsCookingSchool.com

MESA, A COLLABORATIVE KITCHEN: MesaChefs.com

NAÏVE: EatNaive.com

Catherine McBride is a former professional chef who enjoys writing about food and loves to cook with fresh ingredients from local farms and businesses.

Left: Corto Lima in Lexington offers Handmade Margarita Mix to accompany takeout orders. Right: Using local ingredients and Mason jars, Holly Hill Inn in Midway crafts cocktails to pair with weekly menu options.

Photos: Courtesy of Corto Lima

Hemptations

sharonville 11353 lebanon rd 513-524-4367

4179 HAMILTON AVE 513-569-0420

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2034 madison rd 513-871-4367 dayton 548 WILMINGTON AVE 937-991-1015

No single type of pest control treatment is appropriate in every situation, but at Swat Team Pest Control, our general approach is “kill it now.” If you have invading pests like ants, oriental roaches, spiders, crickets, wasps, or millipedes, we prefer to kill what you’ve got, and then treat the outside to kill future invaders outside, rather than wait until they get inside. Most recurring service is focused on the outside, with visual inspections inside, treating inside when necessary. If you have a pest you don’t recognize, try to save it for us, and we’ll tell you what it is and what is necessary to eliminate it.

Chris Eddie

Ramon

Don’t FENCE Us In

Local food businesses pivoted quickly to process online orders.

Sweets & Treats

Brooke’s Naturals BrookesCandyCo.com

Brooke Schmidt has been making chocolate since she was a teenager. Her toffee, caramels, truffle brownies and other treats are flat-out irresistible.

Just Pop In! Popcorn

JustPopInPopcorn.com

Twin sisters run this gourmet popcorn shop; they partner with other Indy purveyors like Sun King Brewery and Smoking Goose to create unique flavors.

My Sugar Pie

MySugarPie.com

Touted by Country Living and People, this two-location bakery is known for their sugar cream pie. Their Pie Club makes a great gift.

Newfangled Confections

NewfangledConfections.com

Carrie Abbott’s culinary experimentation yielded “frittle”—a cross of fudge and brittle. She sells frittle, chocolate-dipped cookies, caramels and other goodies.

Georgia’s Sweet Potato Pie Co.

GeorgiasSweets.com

Deyago and Dawn Urrutia named their bakery after Dawn’s maternal grandmother, who shared love with all. That love is baked into every pie.

Kizito Cookies

Kizito.com

Founder Elizabeth Kizito says that her family’s African roots, the American Dream plus lots of hard work are mixed in with the chocolate chips and nuts in her baked goods.

As shutdown orders descended on Indiana, Ohio and Kentucky in March, small food entrepreneurs had to quickly lean into a sales channel that hadn’t previously been much of a focus: ecommerce. While processing and shipping orders added complexity to their businesses, it allowed them to serve existing customers, find new ones, grow their brands—and simply keep operating. Looking to sample local delicacies from nearby states? These sources sell online and ship regionally.

Chocolats Latour

ChocolatsLatour.com

Shalini Latour’s hand-painted truffles and caramels are works of art, and her artisan chocolate bars feature exotic flavors and locally sourced ingredients.

Twist Cup Cakery

TwistCupCakeryDayton.com

Promising “happiness in a jar, wherever you are!” Twist ships halfpint jar cupcakes in flavors like red velvet, bourbon pecan and white chocolate peanut butter.

Baby Food

Café Baby

CafeBabyToGo.com

Get age-specific, wholesome, frozen foods for babies and toddlers delivered by subscription right to your home.

Taste-T-Love

TasteTLove.com

Inspired by her grandmother, Kourtney Terry created a line of natural, pure fruit and veggie purées. Pouches are available for shipping and can be stored in the freezer.

Pantry & Personal Care

Frangipani Body Products

FrangipaniBodyProducts.com

From almond oil to ylang ylang, this plant-based skincare brand uses natural ingredients to craft gentle, soothing products.

Wildflower Ridge Honey

WildflowerRidgeHoney.square.site

The full range of honey products: from bee pollen and beeswax to whipped honey and infused honey, along with honey peanut butter.

The Healing Kitchen

OneWiseCracker.com

Aiming to heal bodies and bellies, owner Tiffany Wise uses local, whole ingredients for healthy foods. Bone broth, flaxseed crackers and fermented vegetables are available for shipping.

JohnTom’s Barbecue

JohnTomsBBQ.com

Backyard barbecue enthusiast John Tom Branson’s secret recipes are behind Indiana’s favorite brand of handcrafted barbecue sauces.

Bourbon Barrel Foods

BourbonBarrelFoods.com

A smorgasbord of bourbon-flavored and -influenced products, from barrel-aged vanilla extract to mint julep-infused sugar to Bluegrass Soy Sauce.

Meats & Cheeses

Jacobs & Brichford

JandBCheese.com

J&B has scored numerous awards for their cheeses, all made with milk from their own grassfed cows. Enjoy their Everton Premium Reserve, which won Best in Class at the U.S. Cheese Championships.

Our Home Place Meat

The-Berry-Center.square.site

An initiative of The Berry Center, farmer-activist Wendell Berry’s legacy, this market is a model for humanely raised and sustainably produced meat. Sampler and gift boxes are available for shipping.

Pappy Van Winkle

Barrel Aged Maple Syrup

PappyCo.com

Can’t get your hands on a bottle of pricey Pappy bourbon? This awardwinning maple syrup on your Sunday pancakes might be the next best thing.

Weisenberger Mills

Weisenberger.com

Family-owned and operated for six generations, this central Kentucky mill produces flavorful cornmeal, grits, flours and baking mixes.

MadHouse Vinegar

GoodVinegar.com

This artisan produces “small batch vinegar from small batch beverages” made from expired wine, leftover local beer, foraged flavorings and rescued produce.

Simply Savory by Rachel

SimplySavorybyRachel.com

Stock your spice rack with vibrant blends inspired by global cuisine, such as Cajun lagniappe, Moroccan chermoula, Brazilian churrasco and more.

Drinks & Mixers

Gents Original GentsOriginal.com/shop

Don’t disrespect your artisan spirits by stirring them into storebought mixers. Gents Original bottles quality mixers for mint juleps, mules and old fashioneds.

Kenny’s Farmhouse Cheeses

KennysCheese.com

This on-farm creamery churns out signature American and Europeanstyle cheeses plus flavored cheddars and a killer blue-gouda hybrid. On-farm accommodations through Airbnb, too!

My Artisano

MyArtisanoCheese.com

Using locally sourced milk, talented cheesemaker Eduardo Rodriguez handcrafts fabulous European-style artisan cheeses; assortments are available for shipping.

Smoking Goose

SmokingGoose.com

Indy’s premier producer of cured meat goodness ships products like mortadella, pepper bacon, Italian-style salami and sausages directly to you.

Lamp Post Cheese

LampPostCheese.com

Small-batch cheeses made from raw milk—such as French tomme and Spanish mahon—are the hallmark of this young creamery.

Grassroots Farm & Foods

GrassrootsFoods.biz/store

In addition to flavorful grassgrazed beef, this farm direct-ships foods prepared in their kitchen, including sliders, aioli, meatballs and ragu.

Tea Hills Farms

TeaHillsFarms.com/s/shop

A veritable online butcher shop for farm-raised meats: whole chicken, soup bones, duck breasts, pork hocks and more.

Root Natural Sodas

RootBeverage.com

This family-owned company draws on their history in the apothecary business to create vintage-style cream soda, root beer and cherry soda.

Amazing Hazel’s AmazingHazels.com

Up your brunch game with their premium Bloody Mary mixer; their gourmet chili sauce, made from a family recipe, is e ssential on eggs and burgers.

Photos: Provided by Frangipani, Simply Savor by Rachel, Our Home Place Meat, Gents Original

Responsibly Harvested, Wild-Caught Seafood Straight to You

Sitka Salmon Shares is a Community Supported Fishery (CSF) delivering premium, responsibly harvested, wild-caught seafood direct to your doorstep. Most of the world’s seafood is caught by large factory boats that fish waters distant from their home ports. When you buy from our CSF, you are supporting small-boat fishing families who are dependent on this as a livelihood. Our company’s fishermenowner model makes us uniquely different from competition, intertwining the success of the company and our fishermen in important ways. Our fishermen also receive above industry average for their harvest, which helps create a fair seafood system that rewards high-quality seafood and low-impact harvesting methods.

How Does It Work?

We catch your seafood with love and care. Then it’s individually portioned and blast-frozen for a fresh-from-the-ocean taste. Finally, we deliver your share of the harvest straight to your door including the name of who caught your fish, plus recipes and a newsletter about that month’s harvest. Our We’re Really Fishing Promise guarantees that you’ll love your fish—or your money back.

We Care.

We’re also proud to give 1% of our profits to conservation efforts while purchasing carbon offsets for our supply-chain. We are working to become carbon neutral in the next few years. For more information or to enroll for your share visit SitkaSalmonShares.com. We aren't doing any summer markets this year.

Hover your phone’s camera for Edible Indy’s exclusive seafood recipes using our seafood.

Our Community Supported Fishery deliveries include premium, “blastfrozen” fillets, delicious recipes, and a monthly newsletter about that month’s harvest.

Ryan Horwath, one of our fishermen-owners, shows off a black rockfish at his home port of Kodiak, Alaska.

Sitka Salmon Shares’ fisherman-owner Drew Terhaar smiles with a shimmery keta salmon.

Orchards, Farms & Markets

✷ Greystone Farm Lawrenceburg, Indiana

✷ Beiersdorfer Orchard Guilford, Indiana

✷ Phillips Berry Patch New Alsace, Indiana

✷ Salatin’s Orchard Moores Hill, Indiana

✷ Busse’s Farm Aurora, Indiana

✷ Lobenstein’s Farm St. Leon, Indiana Specialty Spirits

✷ Great Crescent Brewery Aurora, Indiana

✷ At the Barn Winery Logan, Indiana

✷ Holtkamp Winery New Alsace, Indiana

Recovering

HOW DID OHIO VALLEY’S FOOD COMMUNITY RESPOND TO COVID-19? WITH GUTS, GRACE AND GRATITUDE.

WORDS KEITH PANDOLFI PHOTOGRAPHY TINE HOFMANN

Ididn’t know what to expect at Findlay Market that day in April. It had been almost a month since I’d been there, but I wanted some good spinach because I’d been eating a lot of clamshell spinach since the lockdown started, and clamshell spinach just isn’t very good. Pulling into the parking lot, I saw about 10 cars lined up before a stand where customers could pick up orders from their favorite vendors without getting out of their cars.

We were six weeks into the quarantine and my spirits were low. I was missing my old routines: happy hours at MadTree in Oakley, early dinners of scrap sandwiches and negronis at Longfellow in Over-the-Rhine. I missed the Hungarian mushroom soup at the National Exemplar in Mariemont, the pho at KiKi in College Hill. I missed the scent of warm corn tortillas at Tortilleria Garcia, the goetta and good conversation at Tucker’s on Vine, the General Chu’s street chicken at AmerAsia in Covington, the pitch-perfect lasagna—and Goodfellas atmosphere—of Maury’s Tiny Cove in Cheviot. This is all to say that, as a food writer who moved back home to the Ohio Valley after 16 years in New York, partly because I was so taken by the energy of its food scene, what I was really missing was life itself.

The saddest part of the virus arriving here when it did was that after decades of

trial and error, Cincinnati had finally hit its stride. National media were celebrating our dining scene. Jose Salazar had earned three James Beard Award semifinalist nods for his restaurants where the food feels upscale but the atmosphere remains unbuttoned. Ryan Santos, the chef and owner of Please, had garnered his own JBF semifinalist nod in 2020 for his inventive tasting menus. Tony and Austin Ferrari had relocated back home from San Francisco, opening a friendly Camp Washington coffee shop before expanding to a bright, uplifting space called Fausto inside the Contemporary Arts Center. Molly Wellmann had become known as one of the best bartenders in the country. Sixteen Bricks was featured in Esquire magazine; Allez Bakery in Food & Wine

My point is that Cincinnati was no longer an up-and-coming culinary destination; it was a fully realized one—an established culinary ecosystem in which supremely talented chefs were feeding off a community of equally skilled small farmers, bakers, butchers, fermenters, cheesemakers, ice cream and gelato makers, all of whom inspired meals the likes of which this city had never seen.

The question COVID-19 presented was how the various parts of this ecosystem would respond. How would they adapt? And would they even survive?

ALMOST NORMAL

When I arrived at Findlay Market that April day, a sense of pre-shutdown life was still palpable. Customers were buying goetta at Eckerlin Meats and ham salad at Silverglades. Jean Robert de Cavel’s French Crust was doing takeout, and Dean’s Mediterranean Imports was packing orders for customers. I could have tricked myself into thinking we weren’t in the middle of a pandemic if it weren’t for the distances people were keeping from each other and the face masks that ranged from homemade to medical grade.

My destination for the spinach I craved was ETC Produce & Provisions, opened in 2019 by Toncia Chavez and her husband, Estevan. The couple sells fresh produce grown on their farm in Felicity, Ohio, as well as products from other Ohio Valley farms and artisans. I asked if Toncia was there and two seconds later she came bounding out of nowhere, exhibiting the smile and energy I normally associate with store owners at grand

openings. “It’s been crazy here!” she told me. “I’ve never seen anything like it.”

While the number of customers was down at ETC, the amount they were buying was up. Way up. “People used to buy about six items; now they’re buying around 30,” Chavez said. Her home deliveries had increased to the point where she’d hired 15 additional workers, most of them laid off from OTR restaurants, breweries and tattoo parlors. Sales of salad blends and other greens had more than doubled. She was selling around 200 pounds of onions per week.

It all made sense, Chavez told me. At a time when walking through the automatic doors of a big grocery store could elicit dread, a lot of folks were opting for safer, more intimate shopping experiences that harkened back to a simpler time.

That theory was reinforced when I walked into Madison’s grocery just across the street from ETC to pick up some chiles for a pozole I planned to make later in the week. The place was at capacity (only 10 people at a time) as shoppers made quick transactions for locally made breads, pastries and gelato. Customers were chatting about recipes and their own

wellbeing with the staff, wishing they could just unmask themselves and hug one another.

“I think we’ve returned to an almost Main Street mentality when it comes to food shopping,” agreed Len Bleh, owner of the Downtown butcher shop Avril-Bleh & Son, whose sausages, steaks and hot dogs are featured at many Cincinnati restaurants. And while those accounts had nearly vanished, Bleh was seeing unprecedented retail sales, up around 50% more than usual for this time of year. “People are home, they have kids at home and they are eating at home,” Bleh told me.

But if Avril-Bleh and Findlay Market tricked me into thinking things were normal, the rest of OTR knocked any sense of normalcy right to its knees. Hardly a soul could be found on Vine Street, where once-bustling spots like The Eagle, Taste of Belgium and Holtman’s Donuts were shuttered. And while chef Dan Wright was among the first to open on this section of Vine, his three restaurants (Pontiac, Abigail Street and Senate) were closed even for takeout, which made me worry that none of them were ever coming back. And those closures have taken their toll on some of the city’s most beloved artisans.

Later that day, Matt Madison, owner of Madisono’s Gelato, told me business was down substantially. Like Bleh, a big part of his sales were to local restaurants and coffee shops. Unlike Bleh, his product is more a luxury than a need. Restaurant customers had stopped placing orders. “I knew we’d have fewer calls, but we didn’t expect zero,” he said. Still, retail sales of his gelato—sold at independent grocery stores, as well as Kroger and Whole Foods—were up 10% over last year, he told me. A good sign of customer loyalty, but not nearly enough to make up for his wholesale losses. Madison was also wondering what Ohio’s appetite for premium ice creams and gelatos would be once the quarantine was over.

Just when it seemed local food was gaining momentum, everything suddenly changed. “We were just starting to feel real traction,” said Andrea Siefring-Robbins, who, along with her husband, Scott Robbins, owns Urban Stead in Evanston. The two-yearold company’s cheddars, goudas and other cheeses are made on premises in a large tasting room and are served at Cincinnati’s most popular restaurants. “Wholesale was big

for us,” Siefring-Robbins said, adding that they were just starting to sell their cheeses to restaurants outside the Ohio Valley in Cleveland, Nashville and beyond.

After losing their wholesale business, closing the tasting room and laying off their entire staff, the couple had come up with a plan to keep their company on life support. The first step was altering their business model from wholesale to curbside retail. Working with local producers such as Urbana Coffee, Indian Creek Creamery, Hungry Noodle, Allez Bakery and TS Farms in New Vienna, Ohio, they started selling produce, meats and pantry staples to neighborhood residents. “In Evanston, we are in a food desert,” SiefringRobbins said. “I’ve always wanted to offer a greater variety of products, and this has been an opportunity to see what people want and to see what our ability is to get it to them. And I’ve tried not to do significant markups, usually just a dollar. I knew people would support us initially but I knew our staying power would be longer if we had a bigger variety of products.”

Scott Robbins told me it’ll take a year and a half to two years to get back to where they

were before COVID-19. “Are you going to make it?” I asked.

“Oh, yeah. We’re going to make it,” he said. “We’ll definitely make it.”

MEANWHILE, ON THE FARM …

Over in North Bend, Ohio, Richard Stewart had big plans for Carriage House Farm. Though his family had run the farm since 1855, he was taking it into the modern age. The farm’s produce had become a favorite among the city’s new generation of chefs. A new outbuilding, designed to host chef-driven dinners and house Stewart’s burgeoning MadHouse Vinegar Company, was nearly complete. And he was starting to level a landfill behind the building to serve as a campground. Ninety percent of Carriage House’s income was wholesale to chefs in the Ohio River valley, and Stewart and his partner, Justin Dean, were working on distributing their distinctive vinegars to both Kroger and Whole Foods.

“Then COVID-19 happened and we realized we can’t do any of that this year,” Stewart said. But like most small farmers, Stewart knows how to think on his feet. Realizing the on-farm dinners weren’t going to happen, he connected with Curtis Chase, owner of Chloe’s Eatery, a mobile restaurant that serves fried chicken sandwiches, crinkle fries and gourmet hot dogs. “I said, rather than do high-end dinners, let’s go with a food truck,” Stewart said. “It’s simpler, and Curtis is very local food-minded.”

Stewart also refocused on the farm stand, expanding sales from weekends to weekdays. Along with produce grown at Carriage House, they are selling meats from other local farms and artisan products, boosting business exponentially. Stewart told me his retail sales were almost eclipsing his wholesale numbers, and his community supported agriculture program was looking good with 68 members. Carriage House had also become a retreat for unemployed restaurant workers looking for a place to get away from their houses, breathe some fresh air and figure out what they’ll do once this is all over. “We told them if they need a place to come, just to walk around and think, they could come here,” Stewart said.

Foxhole Farm in Brookville, Ohio, which sells its produce to dozens of restaurants and markets in the greater Dayton area, also had to rethink its strategy. Samantha Wickham,

who runs the farm with her husband, Rich, said that’s par for the course for small farmers. “While we had to shuffle how we channeled our produce to customers, we have more interest than ever in our produce,” she said via email. “Small businesses are capable of gritting it out and turning their business models on a dime to adapt to the curveballs thrown our way. Just like our restaurants, coffee shops and other retail businesses are doing, we are riding the wave. And it really feels as if we are bolstered by the collective ‘hang in there’ energy of the businesses and people of Dayton.”

A NEW HOPE

What struck me in reporting this story was the prevailing sense of optimism most of the region’s food community expressed, not to mention the compassion extended to each other. “Personally, I feel good,” Matt Madison told me, despite the near decimation of his wholesale business. “We have a leg of our business that is still going strong, and we are grateful people are buying our pints. We are lucky enough that our business is still functioning. I feel for our restaurant clients, the ones who are completely shut down. I feel for the dishwashers and the prep cooks, all of those people who are out of work. They have so many things affecting them: renewing liquor licenses and the thousands of dollars it will take to restock and reopen. The one thing I do know is that this is a strong community with a lot of support. We’re not sure what the recipe for success will be, but there are a lot of people out there who want them to succeed.”

Siefring-Robbins said COVID-19 has deepened the relationship between food businesses and their customers in unexpected ways. “Two or three weeks ago, we were putting together groceries for our team,” she said. “A customer came in and paid for all of them in the form of a tip, then she just left. One of the bright spots of this whole thing is that it makes you realize that people are really, really good.”

That goodness isn’t just between artisans and their customers, either. It’s also shared among producers and the restaurants they serve. Bleh, for instance, was trying to make sure his restaurant clients stay in business by letting some defer payment on past-due bills and allow them to pay based on whatever they were making on carryout. “If they had

10 invoices for that month, pay me when you reopen. In the meantime, just keep doing as well as you can.”

Even as they faced their own financial challenges, the Ohio Valley’s chefs and restaurant workers were doing all they could to help others—from economically disadvantaged neighbors to hospital workers putting their lives on the line every day. Owner Bob Davis opened the huge kitchen in his Blue Ash restaurant Firehouse Grill to Suzy DeYoung’s nonprofit food-rescue effort La Soupe. Gordon Food Service and Home City Ice provided refrigeration; Rhinegeist Brewery lent delivery trucks. La Soupe also launched a Community Kitchen Program through which restaurants such as Taste of Belgium, Kroger Innovation Kitchen and Sleepy Bee opened for chefs to prepare food for distribution through Cincinnati Public Schools.

Jose Salazar was also assisting the community’s extended family of out-of-work chefs, servers, bussers and dishwashers. While his Downtown place, Mita’s, was closed during the shutdown, volunteers used the space to assemble free meals for unemployed hospitality workers as part of Louisville chef Edward

Lee’s LEE Initiative. “We do about 200 of them a day, and 90% of the food is donated,” Salazar said. Throughout the crisis, countless other restaurants have provided free meals for healthcare workers, neighborhood kids and others in need.

SIGNS OF LIFE

Stopping by Sacred Beast in early May, it hit me again how hard the city’s food community has had to work, retool and rethink their business plans in order to survive. Just after the quarantine began, owners Jeremy and Bridget Lieb changed up their carryout game by offering “Beast Box” meals and selling pantry items in a mini grocery. When I stopped in to pick up a Beast Box for my family, Lieb told me he’d just ordered plexiglass so he could install dividers between booths to keep customers as safe as possible when they returned. As I waited for my food, I overheard Bridget on a call with Congressman Steve Chabot to discuss the Paycheck Protection Program. Their son sat at a booth doing his schoolwork. “In a way, I’m glad my kids get to see us working so hard to keep this business going, that they get to see how much

this place means to us,” Lieb said, his voice cracking beneath his mask.

Walking back to my car I noticed a tent in front of Pontiac, reassuring me that Dan Wright wasn’t going anywhere. I didn’t need any more food, but I figured I’d support him by picking up a couple dozen smoked wings and dropping them off at a friend’s house. Waiting for my order, I noticed that City Bird and Pepp & Dolores had recently reopened for carryout, too. Things were starting to percolate, but no one knew what the future held. Maybe when this is published in July, we’ll have a better idea.

Driving home, I thought of Jose Salazar packing up those free dinners, of Richard Stewart staring out at his farmland and wondering what comes next, of Andrea Siefring-Robbins and Scott Robbins holding onto hope as they made batches of cheddar in Evanston. While my mood was still a little gloomy, my thoughts quickly turned to how I was happy that I moved back here. After talking to all of these people, I truly believed the best was yet to come. That we would find our groove again. That the Ohio Valley would be the success story we always hoped it would be. n

Keith Pandolfi is a James Beard Awardwinning writer, editor and content strategist with more than 25 years of experience. Prior to returning to his hometown of Cincinnati, he worked on the editorial staffs for Saveur and Serious Eats

Tine Hofmann was born and raised in Germany but calls Newport, Kentucky, her second home. Food photography is one of her big passions. “Food was such a big part of my upbringing,” she says. “It made me understand cultures and people better.” TMPhotography.net

Help & Support

FINANCIALLY SUPPORT FOOD BANKS & PANTRIES

In the first two months of the pandemic, Freestore Foodbank experienced a 59% increase in food distribution meals across its 20-county service area in Ohio, northern Kentucky and southeastern Indiana. Donations are still urgently needed.

BUY FROM FARMERS & PRODUCERS

Fortunately, the height of the growing season makes this easy. Join a community supported agriculture (CSA) farm-share; shop at local farmers’ markets, tailgate markets and the Findlay Market weekend farm shed; aim for spending 10% of your grocery dollars on local products.

SHARE YOUR GARDEN PRODUCE

If you’re among the millions who are growing food this summer, you may have an overabundance of produce. Donate extras to local food pantries that accept homegrown items. Find out how at AmpleHarvest.org/food-growers/

DONATE TO HELP CHEFS, SERVERS AND FOODSERVICE INDUSTRY WORKERS

Organizations including Louisville-based LEE Initiative (see page 23) and Indybased Equilibre Foundation (see page 8) are assisting hospitality workers.

CONTINUE TO PATRONIZE RESTAURANTS

Keep up with those regular takeout orders and, if you’re comfortable, dine with them as they reopen. Continued restrictions on capacity make running a restaurant financially precarious.

HELP KIDS AND SENIORS GET ACCESS TO MEALS

Across the Ohio Valley, schools and senior centers are hubs for essential food access. Seek out your area’s senior service agency or your local school district to find out what help they may need. Or support La Soupe’s mission at LaSoupe.org.

This issue’s Homegrown column made possible, in part, by the generous support of Deeper Roots Coffee.

Oakley Coffee Bar | 3056 Madison Rd., Cincinnati, OH 45209 Findlay Coffee Bar | 814 Race St., Cincinnati, OH 45202

time TO GET creative

We’re heading into July, and Texas just “paused” its reopening plans. There is a COVID-19 “hotspot” in Southwestern Ohio, and restaurants across the country can’t determine when it’s safe to reopen dining rooms to the public —at any capacity. Given the current conditions we’ll be cooking at home for the foreseeable future—not that we haven’t enjoyed it!

At Edible HQs coast to coast we’ve been drawing inspiration from each other. With time on our hands to explore other regional and national culinary traditions comes this: Recipes for Home: An Edible Communities Cookbook

We invite you to share these recipes from Edible magazines all across the U.S. and Canada, to cook in community with fellow local food aficionados. This interactive cookbook is perfect for using on a tablet or desktop computer, and it includes podcast episodes, culinary tips, and all the gorgeous photography you’ve come to expect from our fellow Edible magazines. (It’s available for purchase at EdibleCommunities. com/edible-cookbook/; proceeds support our collective efforts to champion local food.)

Here are a few old favorites for summer and a few new recipes for good measure.

Scan this code with your phone’s camera for a direct link to Recipes For Home.

Bean & Feta Spread

It’s wonderful layered on slices of toasted country bread with tomatoes, mixed greens, homemade pickles and some sliced roasted turkey breast.

2 cups cooked beans, any variety

1 clove garlic, crushed

2 tablespoons extra-virgin olive oil

4 ounces goat or sheep feta

Juice and zest of 1 lemon

½ cup fresh dill, coarsely chopped

¼ teaspoon sugar or honey

Pinch of chili flakes

½ teaspoon ground coriander

Kosher salt and freshly ground black pepper to taste

Place all the ingredients in a food processor and blend to combine. Check for seasoning and add more salt or lemon juice if needed. Serve with sliced watermelon radishes, rainbow carrots, cucumber spears and toasted bread, or use in place of hummus on a sandwich.

by Sarah Blackburn / photo by Michael Piazza

Sunny Fettuccine

Serves 2

When times are tough, there is nothing more comforting than a hearty pasta. It doesn’t take much to create a delicious pasta dish, and oftentimes less is more. Here Brooke and Jacob Town, proprietors of The Spoon Trade in Grover Beach, CA, share one of their favorite recipes using simple, easy-to-access ingredients. This bright dish is both cozy and joyful.

8 ounces fresh pasta

2 tablespoons butter

½ cup sweet corn kernels, cut off the cob

½ cup grated Parmesan cheese

½ cup Sun Gold or cherry tomatoes

5–6 sprigs tarragon

{ Cook pasta to desired tenderness.

{ Melt butter in a sauté pan. Add corn and Parmesan cheese and sauté for 2 minutes.

{ Add cooked pasta to the pan and continue to sauté for an additional 1–2 minutes. Add tomatoes and sauté until tomatoes are slightly soft to the touch.

{ Garnish with tarragon sprigs.

edible indy

by Mary McClung & Jennifer L. Rubenstein

Preserve Your Herbs

FLAT FREEZE

{ Blanch. Blanching kills things that mold or degrade leaves, helping keep the bright green color when frozen. Here’s how:

{ Dip basil in boiling water until just wilted—no more!

{ Go immediately from the boiling water to an ice bath to stop the heating.

{ After blanching, pat leaves dry and cut them from the stems.

{ Lay in a single layer inside a sealable freezer bag and place in freezer. When winter blues hit, pop open bag, break off a chunk, add to food and feel the warm summer love in your heart.

FREEZE IN OIL

{ Stem herbs and use whole leaves or chop them into pieces.

{ Place herbs into cube trays. Don’t fill more than ¾ of each cube with herbs; ⅔ full is a nice amount.

{ Pour your choice of olive oil, coconut oil or avocado oil into each cube until you see the herb/oil ratio you want to achieve.

{ Place the cube tray into the freezer until your nuggets of herbaceous goodness are completely frozen (probably overnight).

{ Pop the frozen cubes out of the tray and store in a sealable freezer bag for future use.

DRY

{ Tie bundles of heartier herbs (rosemary, thyme, sage, lavender) at the stems and hang them in a dry, warm place away from sunlight.

{ Drying can take one to four weeks. When dry, simply pack the herbs loosely in a storage bag and store them in that cool, dry spot you know, the one in your rustic Provençe kitchen. These herbs can last up to a year.

edible san luis obispo

by Brooke & Jacob Town photo by Jennifer Olson

Aguas Frescas

Spanish for “fresh waters,” aguas frescas are satisfying and refreshing for guests of all ages.

Blackberry-Lemongrass

Serves 8–10

For the simple syrup:

1 stalk lemongrass

¾ cup agave

¾ cup water

For the agua fresca:

4 cups blackberries (fresh or frozen)

10–14 cups water, divided

¼–½ cup fresh lime juice

Pinch of salt

{ Use a rolling pin or tenderizer to smash the lemongrass. Bring the agave and water to a boil in a small saucepan and add the lemongrass. Remove from heat and cool completely. Strain and discard the lemongrass.

{ Working in batches, combine the blackberries with 2–4 cups water in a blender and purée. Strain through a fine-mesh sieve or cheesecloth to remove seeds and pulp. Add the simple syrup to the strained juice and dilute with 8–10 cups water. At this point you can adjust the drink to your liking with lime juice, adding a pinch of salt and additional agave or water as desired. Serve over ice with sliced lemongrass and blackberries for garnish.

Carrot-Ginger

Serves 6

6 large carrots, peeled and chopped

2 teaspoons chopped ginger

½ cup agave

7 cups water, divided

1 small bunch mint leaves

Pinch of salt

1 red pepper, seeded and sliced, for garnish

{ Combine carrots, ginger, agave and 3 cups water in a blender. Blend for 60 seconds, then strain through cheesecloth or a fine-mesh sieve. Do not push mixture through strainer to reduce pulp. Add the remaining 4 cups water, mint leaves and salt; stir well. Pour into glasses full of ice, garnish with red pepper slices and serve immediately (or refrigerate overnight to develop a more intense flavor).

Watermelon-Jalapeño

Serves 10–12

For the simple syrup:

3 jalapeños, seeded and deveined

2 cups water

1 cup sugar

1 cup agave

Pinch of salt

For the agua fresca:

1 medium seedless watermelon, cut into small cubes

1 cup jalapeño simple syrup

Juice of 2 limes

5 cups water

1 lemon, sliced, for garnish

by

{ Combine all of the simple syrup ingredients in a medium saucepan. Bring to a boil, then reduce heat to medium and cook for 20 minutes, stirring frequently. Set aside to cool.

{ Combine watermelon, jalapeño simple syrup, lime juice and water in a blender and blend for about 30 seconds. Do not strain. Pour into glasses full of ice, garnish with a lemon slice and serve immediately (or refrigerate for 30 minutes for a more intense flavor).

edible san diego

Miguel Valdez / photo by Olivia Hayo, styled by Gary McIntire

edible KENTUCKY

By Lindsey McClave, TheFarmerAndTheFoodie.com/the-show

Recipes for Beef Kofta & Veggie Kebabs with Tzatziki and Beef & Veggie Quesadillas with Pico de Gallo & CilantroLime Sour Cream at EdibleKentucky.com

Strip Steak with Balsamic Roasted Cherry Tomatoes and Pesto

Serves 2

2 medium or 1 large (about 1 pound) Foxhollow Farm grass-fed strip steak

10 ounces cherry tomatoes

2 tablespoons balsamic vinegar

1 tablespoon olive oil

1 tablespoon grapeseed oil

¼ teaspoon kosher salt

⅛ teaspoon black pepper

Additional olive oil and kosher salt for finishing

Marinade

2 cloves garlic

1 teaspoon Dijon mustard

2 tablespoons balsamic vinegar

¼ teaspoon red pepper flakes

3 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon black pepper

Pesto

1 large bunch basil

¼ cup walnuts

2 garlic cloves

¼ teaspoon red pepper flakes

Juice of 1 lemon

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

½ cup olive oil

½ cup Parmesan cheese

{ Begin by whisking together all ingredients for the marinade in a bowl. Pat steaks dry. Place steaks in a zip-top bag and pour the marinade over top. Marinate in the refrigerator for at least 2 hours or up to 24. Remove from the fridge and bring to room temperature before cooking.

{ While steak is marinating, make the pesto. Place basil, walnuts, garlic, red pepper flakes, lemon juice, kosher salt and pepper in the bowl of a food processor. Pulse until the ingredients are well combined and evenly chopped. Scrape down the sides of the bowl with a spoon. With the blade running, slowly pour the olive oil through the food processor’s feed tube. Once pesto has thickened and become creamy, turn off the blade and stir in the Parmesan. Taste pesto and add additional salt and pepper if preferred. Set aside. Pesto will last in the refrigerator for 1 week.

{ Preheat oven to 375°. Place tomatoes on a rimmed sheet pan and toss with olive oil, balsamic vinegar, kosher salt and pepper. Roast tomatoes for 15–20 minutes, until they begin to pop and blister. Remove from oven and set aside.

{ While tomatoes are roasting, warm a cast-iron skillet over medium-high heat. Add grapeseed oil and, once hot, add steak. Cook for 2 minutes, flip and cook for 2 additional minutes. Flip again, cooking for an additional 2 minutes. Flip 1 final time, cooking for a final 2 minutes. Remove from the pan to a plate and tent with foil. Allow the steak to rest for 10 minutes before slicing.

{ Spoon pesto onto a plate, top with sliced steak and pour roasted tomatoes over top. Season steak with kosher salt and drizzle with olive oil before serving.

Blueberry Galette

Serves 6

Perfect for any summer fruit, this simple galette comes together quickly and gives the peak-season fruit center stage.

Dough

1¼ cups all-purpose flour

½ cup cold butter (1 stick), cut into small dice

1 teaspoon salt

2 tablespoons apple cider vinegar

¼ cup ice-cold water

{ In a food processor fitted with the multi-purpose blade, combine flour and salt and pulse to combine. Add butter and pulse until mixture looks like wet sand.

{ Combine apple cider vinegar with ice-cold water and add liquid mixture 1 tablespoon at a time while pulsing until dough just comes together, almost forming a ball. If the dough seems too dry, add more ice-cold water, 1 tablespoon at a time.

{ Turn out dough onto plastic wrap and form a disc, carefully pushing dough together while wrapping it. Refrigerate for at least 1 hour and up to 2 days.

Filling

1 pint blueberries (or blackberries, strawberries, peaches, etc.), rinsed and patted dry

1 tablespoon lemon zest (about 1 lemon)

2 tablespoons lemon juice

¼ cup granulated sugar

{ Remove dough from refrigerator and allow to warm up slightly while you make the filling. Preheat oven to 400°; line a baking sheet with parchment.

{ Combine blueberries (or other fruit), lemon zest, lemon juice and sugar and stir together so fruit is well coated.

{ On a lightly floured surface, roll out the dough to about ¼-inch thickness. It’s OK if it’s not a perfect circle. Place dough on prepared baking sheet.

{ Turn out filling into the center of the dough and spread fruit in a single layer, leaving about 3 inches of dough around the edges of the filling. Carefully fold the dough in toward the center, overlapping in areas.

{ Bake for 20–30 minutes, checking frequently, until filling is bubbling and pastry is golden brown. Allow to cool and serve. Wonderful warm or at room temperature.

EAT DRINK CATER

LOCAL GUIDE

GREATER CINCINNATI

20 Brix

101 Main St., Milford 20Brix.com

BrewRiver

Creole Kitchen: 4632 Eastern Ave., East End @ Sonder Brewing: 8584 Duke Blvd., Mason BrewRiverGastropub.com

Casa Figueroa

6112 Montgomery Rd. Pleasant Ridge CasaFig.com

Fireside Pizza

773 E. McMillan St. Walnut Hills FireSidePizzaWalnutHills.com

Fond: Lunch & Deli 10764 Montgomery Rd. Montgomery FondCincinnati.com

Fork and Pie Bakery 6836 Main St., Newtown BakeryCincinnati.com

Goose + Elder

1800 Race St. Findlay Market District GooseAndElder.com

Metropole

609 Walnut St., Downtown MetropoleOnWalnut.com

Mita’s

501 Race St., Downtown Mitas.co

Oakley Wines

4011 Allston St., Oakley OakleyWines.com

Out of Thyme Catering

11915 Montgomery Rd. Montgomery OutOfThymeChef.com

PostMark

3410 Telford St., Clifton Postmark.restaurant

Red Feather Larder at Dutch’s

3378 Erie Ave., East Hyde Park RedFeatherKitchen.com

Rooted Juicery & Kitchen

Oakley, Mariemont, Downtown RootedJuicery.com

Salazar 1401 Republic St. Over-the-Rhine SalazarCincinnati.com

The Golden Lamb

27 S. Broadway St., Lebanon GoldenLamb.com

GREATER DAYTON

Meadowlark

5531 Far Hills Ave., Dayton MeadowlarkRestaurant.com

Old Scratch Pizza

812 S. Patterson Blvd., Dayton 440 Miamisburg Centerville Rd., Centerville OldScratchPizza.com

Roost Modern Italian 524 E. Fifth St., Dayton RoostDayton.com

Wheat Penny Oven 515 Wayne Ave., Dayton WheatPennyDayton.com

NORTHERN KENTUCKY

Bouquet

519 Main St. Covington BouquetRestaurant.com

Farmstand

Market & Cafe 9914 Old Union Rd. Union

TheFarmstandMarket.com

Lula’s Catering Taylor Mill LulasForLunch.com

LEXINGTON

& THE BLUEGRASS

Coles 735 Main

735 E. Main St., Lexington Coles735Main.com

Epping’s on Eastside, Poppy & Olive

264 Walton Ave., Lexington EppingsOnEastside.com PoppyAndOliveLex.com

Heirloom

125 Main St., Midway HeirloomMidway.com

Sage Garden Cafe at Wilson Nurseries 3690 East-West Connector Rte. 676 Frankfort WilsonNurseriesKY.com/ sage-garden-cafe

Woke Junk Food Vegan

501 W. Sixth St., Lexington Facebook.com/wokejunkfoodvegan

LOUISVILLE

Blue Dog Bakery 2868 Frankfort Ave. BlueDogBakeryAndCafe.com

Ciao Ristorante 1201 Payne St. CiaoLouisville.com

Couvillion 1318 McHenry St. EatCouvillion.com

Eiderdown 983 Goss Ave. Eiderdown-Gtown.com

Fat Lamb 2011 Grinstead Dr. FatLambLouisville.com

Four Pegs Beer Lounge 1053 Goss Ave. Facebook.com/fourpegsbeerlounge

Goodwood Brewing

636 E. Main St. Goodwood.beer

Harvest 624 E. Market St. HarvestLouisville.com

Mayan Street Food at Gravely Brewing 514 Baxter Ave. TheMayanCafe.com/food-truck

Proof on Main

702 W. Main St. ProofOnMain.com

Red Hog Local Craft Butcher 2622 Frankfort Ave. RedHogArtisanMeat.com

Volare Italian Ristorante 2300 Frankfort Ave. Volare-Restaurant.com

Wiltshire Pantry

Bakery & Cafe 901 Barrett Ave. WiltshirePantry.com

SOUTHERN INDIANA

Mesa | A Collaborative Kitchen

216 Pearl St., New Albany MesaChefs.com

Pints & Union

114 E. Market St., New Albany PintsAndUnion.com

Portage House 117 E. Riverside Dr. Jeffersonville EatPortageHouse.com

Red Yeti 256 Spring St. Jeffersonville RedYetiJeff.com

Starlight Cafe at Huber’s Orchard, Winery & Vineyards 19816 Huber Rd., Borden HuberWinery.com

INDY & CENTRAL INDIANA

Wheelers Cafe & Market 25625 IN-37 Atlanta Mercantile37.com

Anyetsang Little

Tibet Restaurant 415 E. Fourth St. Bloomington Anyetsang.com

DeLullo’s Trattoria

230 W. Jackson St. Cicero DeLullosItalian.com

Henry Social Club 423 Washington St. Columbus HenrySocialClub.com

Four Day Ray 11671 Lantern Rd. Fishers FourDayRay.com

The HC Tavern 9709 E. 116th St. Fishers AtTheHC.com

Mayasari

Indonesian Grill 213 N. Broadway St. Greensburg MayasariGrill.com

Revery

299 W. Main St. Greenwood ReveryGreenwood.com

Rooster’s Kitchen 888 Massachusetts Ave. Indianapolis RoostersIndy.com

The Garden Table 342 Massachusetts Ave. Indianapolis TheGardenTable.com

St. Elmo Steakhouse 127 S. Illinois St. Indianapolis StElmos.com

Hard Truth Hills 418 Old State Road 46 Nashville HardTruthHills.com

The Original 60 Molly Ln. Nashville BigWoodsRestaurants.com

Story Inn 6390 S. State Road 135 Nashville StoryInn.com

Grindstone Public House 101 N. 10th St. Noblesville GrindstonePublicHouse.com

Golfo Di Napoli Dairy 7916 S. Warren Rd. Warren GolfoDiNapoliDairy.com

The Homestead 1185 Sagamore Pkwy. W. West Lafayette HomesteadButtery.com

The Rail 211 Park St. Westfield RailRestaurantAndBar.com

Salty Cowboy 55 E. Oak St. Zionsville SaltyCowboyTequileria.com

Traders Point Creamery 9101 Moore Rd. Zionsville TradersPointCreamery.com

ADDING $10 changes the outlook

T he demand for local affordable, fresh and healthy foods has grown during the covid-19 pandemic … but is this current trend the whole iceberg or just the tip?

The 2020 World Population Review shows that Kentucky, Indiana and Ohio have 8,936,574 households. Imagine for a moment what growing impact we could have this year: What if every household in the three states was able to either start to spend or increase spending on regionally grown products by just $10 per week for the next 16 weeks, taking us through the heart of the harvest season? Apply this thinking to any or all food distribution channels : farmers’ markets, CSAs, grocery stores, home delivery services, restaurants.

The impact on our farmers and local food businesses would be tremendous:

8,936,574 households × $10 × 16 weeks = $1,429,851,840!

It bears repeating: The impact on our farmers and local food businesses would be tremendous — with an added multiplier effect — benefiting our economy, taste buds, health and more.

Think about it.

8,936,574 x $10 x 16 $1,429,851,840

“Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has.”

— Margaret Mead, anthropologist