Broad Ripple Magazine June 2019

JUNE 2019

SERVING MERIDIAN HILLS, WILLIAMS CREEK AND NORA

MAGAZINE

Broad Ripple Lawn Equipment Owners Thank Local Community, Talk 42 Years of Success & Retiring

atBrip.com

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JUNE WRITERS

LOSING SHOP: BROAD RIPPLE LAWN EQUIPMENT OWNERS C THANK LOCAL COMMUNITY, TALK 42 YEARS OF SUCCESS & RETIRING It’s not incredibly common for any small, independently-owned and -operated business to survive for more than four decades. Nevertheless, Steve Manning and Dan Hale, cofounders and owners of Broad Ripple Lawn Equipment (BRLE) on 64th Street, know exactly what the key has been to their long-term success.

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Abigail Hake / Jon Shoulders

JUNE PHOTOGRAPHERS

Michael Durr / Kerch Creative Amy Payne / Belinda Russell Ellie Sophia Photography

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Business Spotlights are sponsored content

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The Speak Easy: Local Co-Working

Space Continues to Provide a

Unique & Affordable Model 7 Years Later

16 Closing Shop: Broad Ripple Lawn Equipment Owners Thank Local Community, Talk 42 Years of Success & Retiring

10 Indy Tacos Offers Fresh Mexican

20 Patties of Jamaica: Serving Up

14 10 Do's & Don'ts For Every Guest

Fare: Menu Items Include Cactus Tacos and Fresh Ingredients

Savory Caribbean Fare for Nearly Four Decades

This Wedding Season

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The Broad Ripple Magazine is published by the Towne Post Network and is written for and by local Broad Ripple area residents.

Magazines are distributed via direct mail to more than 10,198 Broad Ripple area homeowners and businesses each month.

TOWNE POST NETWORK, INC. P.O. Box 36097, Indianapolis, IN 46236 Phone / Fax: 317-810-0011

Experience Manager Hascall Shaffer & Jessica Ernsberger, Venue Manager 6 / BROAD RIPPLE MAGAZINE / JUNE 2019 / atBRip.com

The Speak Easy Local Co-Working Space Continues to Provide a Unique & Affordable Model 7 Years Later Writer / Jon Shoulders Photographer / Amy Payne

Are you in need of a meeting place for the members of your new startup company to collaborate and get ahead? Do you work from home but sometimes miss the benefits of networking and being around other professionals? There’s a space in midtown Indy just for you.

The Speak Easy opened back in 2012 in Broad Ripple as a 501(c)(3) nonprofit to provide a co-working space for remote workers, entrepreneurs, startup companies, and those new to Indy looking to network with fellow professionals.

“It's like a gym membership model,” explains Julie Heath, who became executive director of The Speak Easy in June of 2018. “It's a great way to plug into your community. For those who don't have to go into a corporate office to work, you have some other work situation where you have a sense of community. We don't have individual offices but we do have breakout rooms that can be reserved. It works well for most professionals.”

Membership for $75 per month or $750 per year includes use of the workspace from 6 a.m. to 10 p.m. daily, free wifi, local coffee and beer on tap, and access to partner workspaces around the city including zWorks in Zionsville, Platform 24 in Carmel and The Tube Factory Artspace in Indy.

In addition to established businesses and startup groups, Heath says the space works well for freelancers and those who simply want to be in a professional yet relaxed environment conducive to innovation and creativity.

“As remote working becomes more common and more viable through the technology we have, we see a lot of growth in terms of people who are able to do their work outside of an office,” Heath says. “I'd say half of our members are remote workers, often with companies based in other states.”

Since opening seven years ago, more than 200 businesses were born inside The Speak 7 / BROAD RIPPLE MAGAZINE / JUNE 2019 / atBRip.com

Easy walls including Lessonly, a learning management software company, PactSafe, a contract management and electronic signature solutions firm, and digital marketing talent platform Torchlite.

“There's so much progress that can be made when you have people from different areas of expertise helping each other in a pretty informal way,” Heath says. “There are a lot of serendipitous collisions that happen around the coffee maker and over the sink, and people end up talking to each other who normally wouldn't necessarily meet because they're in totally different industries. If you go through our directory as a member and you need someone who knows how to do podcasting or medical device marketing, for example, you can find that.”

As a nonprofit, The Speak Easy’s revenue from memberships and private event rental is allocated toward maintenance of the facility, marketing and membership development.

The co-working space sees approximately 40 to 70 members come through daily, and maximum capacity for private events is 180.

Members can choose from four breakout rooms to reserve, each of which accommodates four to 10 people and a conference room that fits up to 25.

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The Speak Easy regularly provides space for weddings and graduation parties on weekends and is commonly rented out for private presentations and speaking engagements across all sectors, too.

“We’ve only been around since 2012 so the companies that have come out of The Speak Easy aren’t huge yet, but they are substantial parts of our tech community,” Heath says. “What's nice about our current membership is that we're totally sector agnostic so there’s functional and subject matter expertise from every industry. I think that's what makes us such a rich environment.”

The Speak Easy will soon offer day passes.

“Indianapolis as an economic hub is growing, and we see quite a bit of out-of-state business so it makes sense to offer day passes in the near future,” Heath adds.

Ultimately, The Speak Easy concept is about making connections, for those new to the city as well as established businesses and professionals of all stripes.

“When we're doing our job right, it has the "Cheers” effect where you walk in and everybody knows your name,” Heath says. “And yet it's a place where you can get work done, so it's the best of both worlds.”

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Indy Tacos Offers Fresh Mexican Fare Menu Items Include Cactus Tacos and Fresh Ingredients Writing / Jon Shoulders Photography / Ellie Sophia Photography

New business owners might be apprehensive upon first entering into an industry as competitive as the restaurant business. Indy Tacos owner, Francisco Campos, had no such reservations when he opened up his own Mexican eatery in April 2015.

Campos figured he had sufficient knowledge and experience, having worked at various restaurants, including 17 years in the kitchen at Mama Carolla’s.

He says he knows what it takes to stand out among competitors.

“That was always my main thing, to open my own place one day,” Campos says. “I worked at a lot of different places and learned a lot, and that was always the idea.”

Through his years in Indy prior to 2015, Campos, who moved here in the early 1990s, found himself less than thrilled at the choices of Mexican fare in the city.

As a die-hard taco fan, when it came time to formulate his restaurant concept, it seemed natural to gravitate toward a menu that would include his own take on authentic Mexican tacos, as well as

Owner Francisco Campos

burritos, tortas, flautas, chimichangas and more.

“I’ve tried a lot of tacos since I came here, and they were really not good, and I thought I should offer people my own because I knew what should go into them and make them taste good,” he says.

After Campos officially opened the doors to Indy Tacos in south Broad Ripple, he decided to use only the freshest ingredients he could find to craft the items on his menu.

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“Nothing is frozen here,” he says. “I go out every day and buy our meats, vegetables and other products fresh.

People can taste the difference between that and something that’s been in a freezer for a long time. I think a lot of restaurants don’t know that people can tell the difference, but they can.”

Campos’ tacos typically come on a soft corn tortilla with onions and fresh cilantro. Patrons can choose from fish, steak, mango chicken, barbacoa, marinated pork and veggie tacos, just to name a few. Sides include refried

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beans, rice, guacamole and queso.

The establishment also offers a small selection of domestic and imported beers.

“We don’t sell margaritas or anything like that, and a lot of people will come here for the food before going somewhere else where they like the drinks,” Campos says. “So, people will come eat here and drink one or two beers, and then go out to party for the night in Broad Ripple.”

A more unique option on the menu and big seller are cactus tacos. It comes with black beans, corn, and cilantro on a corn tortilla.

“It’s a good dish for vegetarians, and even non-vegetarians have started getting that one - it’s really good, and cactus is super healthy,” Campos says.

“Sometimes people will ask me if I have it because they maybe don’t believe it and have never heard of it.”

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Campos and his staff of 10 now have a growing group of regular customers some weekly, some twice per week, and some even daily - and he says he’ll keep serving up his fresh food as long as folks continue showing up to try it.

“The city has welcomed us,” he says. “If my tacos weren’t good I guess people would be complaining, but so far everyone has thought they were pretty good, so I guess I’m doing OK.” Indy Tacos is located at 2196 E. 54th Street. Call 317-929-1424 or go to indytacos.com for more information.

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10 DO’S & DON’TS FOR EVERY GUEST THIS WEDDING SEASON Writer / Abigail Hake Photography Provided

Summer wedding season is here and it’s always a great excuse to get dressed up, enjoy fancy signature drinks and dance the night away. But don’t forget, the fact the happy couple wants you to share in their big day is also a privilege not to be taken advantage of! Remember, they’ve spent months planning this special event and are footing the bill so it’s best to be the most awesome guest in return.

There is a lot to take in as a wedding guest and every wedding is different so make sure to know what is expected of you before you go. It’s a big day for the couple and they’ve spent countless hours preparing and planning an event of a lifetime. Here are 10 important dos and don’t when it comes to wedding guest etiquette.

ASSUME YOU CAN BRING A PLUS-ONE It’s very important to read exactly how your invitation is addressed. Unless it states “and guest,” please don’t assume you can bring

a plus-one. Weddings are expensive and usually 100% planned for, sometimes down to every last seat. In most cases, the couple would probably love to extend a plus-one invite to everyone, but it might be out of their control. Note, if the invite is addressed to you only, you can assume that means no plus-one. And, unless you think there’s been a mistake, please don’t ask for an exception.

RSVP BEFORE THE DEADLINE Listen, we understand that mail can be hard to keep track of sometimes, especially during wedding season when it seems like everyone is getting married! But remember, your RSVP is needed to finish up some of the wedding planning like providing final guest counts to caterers and making seating charts. Planning a wedding is already a lot of work, and the bride and groom don’t need to be following up with each and every guest. Make it easy for them and RSVP early, like right away. Do it as soon as you get the invite and check your calendar. Your friends will truly appreciate your swift return of the RSVP card. And don’t hesitate to include a nice, warm note 14 / BROAD RIPPLE MAGAZINE / JUNE 2019 / atBRip.com

of congratulations and thank you in your RSVP too.

IGNORE THE DRESS CODE No one likes to feel out of place when it comes to attire. Being both overdressed or underdressed can cause you to feel uncomfortable in any social gathering. So remember, dress codes are there to help you feel comfortable, not to make you dress a certain way. A dress code helps a guest choose the right outfit that will fit the tone of the event. And if the couple suggests specific dress code thoughts, they are probably doing so for a good reason. If in doubt, it’s always better to dress more up, than more down. Oh, and don’t wear white!

READ THE WEDDING WEBSITE The happy couple has either emailed, sent with their invitation or posted their wedding website to all their social media accounts.

Make sure you visit it. Check there first before contacting the couple with any last minute questions. These wedding

websites have become so much more than just a slideshow! They can be full of information, and most couples create them specifically to share information and spare themselves from being bombarded with questions from guests. The website will likely also provide a schedule, registries and venue details. They usually also disclose any discounts for booking hotels or secret travel tips.

BE PUNCTUAL Being on time is one of the most important things you can do as a guest. Every bit of this day is scheduled from the walking down the aisle to the cutting of the cake so while it might be acceptable for the bridal party to be fashionably late, it’s not okay for the guests to be!

Make sure to arrive at the ceremony at least 15 minutes prior to the scheduled ceremony time. If you aren’t familiar with the area or venue, then make sure to build in a little extra travel time to allow for getting lost and parking.

TAKE PHOTOS DURING THE CEREMONY Many couples nowadays are opting for unplugged or device free ceremonies and with good reason. Just about every wedding photographer out there will tell you that the most beautiful ceremony shots can be

completely ruined by those lovely guests who pull out their phones to capture the moment themselves. But if the couple hasn’t invited you to take photos, then keep the phone put away and just enjoy the moment. It’s the pro’s job anyways. Plus, the happy couple is likely to post their gorgeous photos from the wedding at a later date for everyone to see.

LEAVE THE BRIDE ALONE Any time before the wedding is reserved for family and wedding party only. Don’t try to pop in and say hi while the bride is getting ready or call her that morning with questions. Do. Not. I can promise you that there is at least one other person who can answer any questions you might have the morning of the wedding. The bride is so busy and will have enough to worry about that day.

GO OVERBOARD ON DRINKS Listen, everyone loves to indulge in a drink or two and everyone loves an open bar at a wedding. Just make sure you don’t overdo it.

Because no one likes the drunk guy (or girl) at a wedding. The food is one of the best things that guests talk about after weddings.

Be mindful of your serving sizes if it is buffet style and open bar. By all means, enjoy the food and drinks but don’t take advantage.

Keep it classy.

BRING A GIFT Make sure you bring a gift. It’s best to stick to the registry. Most couples these days already own a bunch of things so the registries are a great way to get the couple what they really want. If you are risking going off the registry, make sure it’s something you know the couple will love.

HAVE A GOOD TIME When it comes down to it, the couple wants everyone to have a great time celebrating.

Everything chosen for this day has been thoughtfully selected to create an awesome experience and you should enjoy it! Dance and mingle with other guests in honor of the happy couple. Enjoy all that’s been organized for the evening like lawn games or the photo booth. Keep any negative comments to yourself and, instead, put your best foot forward to cherish every moment of the night.

Although weddings are always a lot of fun, it’s important to acknowledge all the work involved to bring them to fruition. They are a huge task for any couple, which makes being a wedding guest even more special. So next time you receive a beautifully pressed new wedding invitation, keep these 10 dos and don’ts in mind from the RSVP to the reception. Not only will this show your appreciation to the happy couple, but you can also help them enjoy a stress-free celebration and create memories for a lifetime!

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Owners Steve Manning & Dan Hale

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CLOSING SHOP Broad Ripple Lawn Equipment Owners Thank Local Community, Talk 42 Years of Success & Retiring Writer / Jon Shoulders Photographer / Belinda Russell

It’s not incredibly common for any small, independently-owned and -operated business to survive for more than four decades. Nevertheless, Steve Manning and Dan Hale, cofounders and owners of Broad Ripple Lawn Equipment (BRLE) on 64th Street, know exactly what the key has been to their long-term success.

“Honor has always been a big deal with us,” Manning says. “Customers have trusted us since we’ve done whatever we could to take care of them honestly.”

And as Manning and Hale close their doors this year after 42 years in operation, they can take comfort in the fact that they never took a single one of those customers for granted.

Their dedication has paid off too — some locals who’ve moved away from Broad Ripple through the years to satellite areas like Brownsburg and Zionsville have continued to take their mowers to Manning and Hale for service.

“We’ve had people coming to us for 20 or 30 years,” Manning says. “We had a couple women who stood in the shop and cried when they found out we were going to retire. The biggest thing we’re going to miss is our customers.”

Manning, 69, and Hale, 72, both Indy natives and Army veterans, met while working in the mid-1970s for AHM Graves, a real estate company. Manning served as a property manager while Hale worked as marketing manager and purchasing agent for construction, and during their time with the company some foreshadowing occurred.

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“Any time Graves had some kind of a problem, they would get the two of us together to fix it,” Manning recalls. “Maybe that was some kind of sign of what was to come.”

Another fortuitous event would take place between Manning and Hale at a friendly lunch break during their time at AHM Graves, serving as a precursor of sorts to the company they would eventually launch together. Manning had been running a small lawn mowing company since before his stint in the Army, and while eating lunch at Manning’s house on Birchwood Avenue Hale noticed a broken impact wrench sitting on his grill.

“Dan identified what was wrong with it and got it fixed,” says Manning, a Butler grad. “He started helping with the maintenance on my equipment for my mowing company, and then we gave the owners at AHM Graves six months’ notice and decided to start our own company. We ended up using that same wrench for the first 25 years that we were in business.”

BRLE was officially open in January of 1977 on 61st Street behind McNamara Florist, with Manning as head of the accounting and finance, and Hale as head mechanic.

“We’ve both helped each other with different things, but I’ve never had to help very often in the shop and Dan has been able to stay away from the accounting stuff,” Manning says.

Manning and Hale offered mowing, landscaping and snow removal until April of 1993, when they relocated to 64th Street and streamlined into an equipment repair and service operation.

Push lawn mower repair has always been the company’s bread and butter, and Hale also worked on riding mowers, trimmers, power washers and generators until a few years ago.

“We’ve also been a Toro and Echo dealer for years, and we’ve had a small retail side of the business selling mowers,” Manning explains.

“The primary part of the business’s income has been our service shop though.”

And that niche has helped BRLE survive for so long. While there are plenty of big-box stores offering lawn equipment, most don’t offer repair services in-house if something goes wrong with that equipment.

Aside from Hale and Manning, BRLE never had more than two employees since becoming exclusively a repair and service business, and such a modestly-scaled approach has allowed the owners to maximize their focus on customer service.

“It’s really been an enjoyable 42 years,” Manning says. “Part of that has been that Dan’s strengths are my weaknesses and my strengths are his weaknesses. It’s been a good business and we’ve made a good team.”

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Owner Stefan Seung & his wife Jerusha

Serving Up Savory Caribbean Fare for Nearly Four Decades Writer / Jon Shoulders Photographer / Kerch Creative

Immediately upon entering Patties of Jamaica, one gets a feeling of being welcome. Owner, Stefan Seung, has a charm and relaxed disposition that pervades the establishment, as does the inviting aromas that emanate from the bustling kitchen.

Back in 198,1 Stefan’s parents, Henry and Theresa, decided to offer Indy a taste of their native Jamaica, after moving to the U.S. a few years earlier. As a ten-year-old, Stefan would hop on a bus to the restaurant in the afternoons after school to help his dad in the kitchen, slowly but surely learning the ins and outs of crafting the hand-made beef patties the establishment would become known for.

“My dad couldn’t get patties here, and he would drive to Toronto and get them while he was there,” Stefan says. “After a while he realized he should find a way to make them himself, so that was really how the restaurant began.”

To Stefan’s recollection, Patties of Jamaica was the first Caribbean eatery to come onto the Indy scene, and he feels the restaurant was able to succeed in the early days by filling such a unique niche.

“Indianapolis is much more international today than it was that many years ago,” he says. “My mom supported my dad while he started the restaurant, but it was reasonably successful and before long the word started to spread.”

After Henry and Theresa passed away, Stefan officially took over as co-owner of 20 / BROAD RIPPLE MAGAZINE / JUNE 2019 / atBRip.com

the restaurant with his wife, Jerusha. Since, perfected the art of the Jamaican patty.

“With cooking the food, it was like driving a stick shift - I had an idea of how it all worked watching my dad do it, but never really took over and did it,” Stefan says. “I was always aware of what dad was doing and I helped him, but after he passed away I had no choice but to really learn.”

To this day, Stefan adheres to the same recipes his parents used, and his kitchen staff, consisting of his nephew, Jeremiah Harris, and head chef, Alma Yonker, crank out around 500 beef patties every day. The simple, savory patties consist of ground beef and spices wrapped up in a flour crust, and customers can also request chicken or veggie patties that are typically available frozen.

Over the years, Stefan has expanded the menu to include oxtail stew and curry chicken stew, as well as chicken wings, breasts and legs, but his beef patties remain a best seller.

“I’ve always followed dad’s recipe, and with the other food we’ve put on the menu I tried to make it the way I think he would have,” Stefan says.

Patties of Jamaica has its share of regulars, some dining in multiple times per week.

“One thing I really like is that when a new customer comes in, one of our older customers will tell them about the patties - it’s like they’re working for me and doing my job,” Stefan says with a laugh. “I really appreciate that. Our customers are great.”

Yonker feels Stefan and Jerusha have successfully continued not only the quality cuisine but also the unique, relaxed dine-in atmosphere that Henry and Theresa built.

“We see adults now that have been coming here since they were kids, and now they’re bringing their kids,” Yonker says, an employee of Stefan’s since 2013. “Some people who come here once a week will run into someone here who they haven’t seen in years and hug them - it’s like this has become a place to reconnect.”

Stefan looks forward to continuing he parents’ culinary legacy with Jerusha for years to come.

“It’s good to see people enjoy the food after this long and talk about it,” he says. “One of our customers came in the other day and said he’s eaten patties all over the world, and he’s never found patties that are better than here. That was nice to hear.”

Patties of Jamaica is located at 5172 Allisonville Road in Indianapolis. For more information, call 317-253-4006 or visit facebook.com/Patties-ofJamaica-113369608696459.

21 / BROAD RIPPLE MAGAZINE / JUNE 2019 / atBRip.com

N-T PASTA AND MARKET 1134 E. 54TH STREET STUDIO C IN SOUTH BROADRIPPLE (317) 257-7374 FRESH PASTA & SAUCES MADE DAILY. ITALIAN IMPORTED PRODUCTS AVAILABLE. MENU FROM OUR BACKROOM EATERY INCLUDES SOUPS, SALADS AND SANDWICHES TO DINE IN OR CARRY OUT. LOCAL PRODUCTS.

Serving Indianapolis and surrounding areas since 1968 • Ten year warranty • Attention to detail • Clean and professional

Call 317-252-5265, request a free quote www.elkroofingllc.com/request-a-roofing-quote/

SUMMER FUN AT THE Summer Membership

Memorial Day to Labor Day No blackout dates. No join fee.

$259 for a single adult $359 for a single parent family (1 adult and up to 3 children) $399 for adult couple $465 for a family (up to 2 adults and 3 children)

Family Day Pass

!

Summer members g member ra et tes on SUMMER CAMP.

Up to 2 adults and 3 children Blackout dates apply.

• BOGO Free! Purchase one Family Day Pass for $50, get the second one free. (Limit 5)

• 5-pack for $99 (Limit 1)

Arthur M. Glick JCC

Call 317-251-9467 or visit JCCindy.org

6701 Hoover Road • Indianapolis, IN 46260-4198 (317) 251-9467 • JCCindy.org

Membership is valid May 27--Sep 2, 2019. Eskenazi Water Park hours may be limited in August subject to lifeguard availability.

22 / BROAD RIPPLE MAGAZINE / JUNE 2019 / atBRip.com

Great Food You’ll Love,

Great Drinks You’ll Savor, Price’s You’ll Enjoy!

Full Menu!

✴

Weekly Specials!

Locally Owned and Managed in your Neighborhood for 34 years!

✴

Free Parking

Located at 54th & Keystone ✴ www.marcosrestaurantlounge.com ✴ Ph: 317-251-7000 ✴ Fax: 317-251-7558

FREE WHITENING WITH FIRST OFFICE VISIT!

Hartman Dentistry | 317.581.0215 | www.carmelsmiles.com

3091 East 98th Street, Suite 220 Indianapolis 23 / BROAD RIPPLE MAGAZINE / JUNE 2019 / atBRip.com

presented by

SUNDAY

D RIPP A L RO

E

3P - 5P

B

JUNE 23

title sponsor:

EST

broadrippleindy.org #broadripple #brduckrace

2012

DU

C K R A CE

3,000 Rubber Ducks Will Race to the Finish! $6 per duck or buy 6 for $30 BUY DUCKS IN ADVANCE at the Farmers Market or at the Race.

Pick up your ducks after the race as a SOUVENIR.

RACE STARTS AT 4:30P

WHERE MONON TRAIL CROSSES THE CANAL

FREE KID'S ACTIVITIES 3P-5P

ON GUILFORD AVE NORTH OF WESTFIELD BLVD. FIRST 3 WINNERS get Gift Cards from Broad Ripple merchants.

1ST PLACE VALUED AT OVER $500!

start line sponsor:

presenting sponsors:

supporting sponsors:

finish line sponsor:

24 / BROAD RIPPLE MAGAZINE / JUNE 2019 / atBRip.com Approval for Exempt Event on file with IGC.