OCTOBER 2021
Plenty of Perk Perk Up Café Owners Pride Themselves on Authenticity
DROP-DEAD FUN
Founder of Deadly Distractions Crafts Custom Party Games and Much More SHOP AROUND
There’s Something for Everyone at the Broad Ripple Farmers Market
BroadRippleMag.com
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Founder of Deadly Distractions Crafts Custom Party Games and Much More
There’s Something for Everyone at the Broad Ripple Farmers Market
CREATIVE DIRECTORS TONI EADS VAL HACKER
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DROP-DEAD FUN
PLANTING NEW ROOTS
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Ash & Elm Cider Co. Opens New Location
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SHOP AROUND
SPICY PUMPKIN SEEDS
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PLENTY OF PERK
Perk Up Café Owners Pride Themselves on Authenticity
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DROP-DEAD FUN FOUNDER OF DEADLY DISTRACTIONS CRAFTS CUSTOM PARTY GAMES AND MUCH MORE
While Arec Ligon, founder of Deadly Distractions LLC, is fond of the saying, “I didn’t do it,” this might be misleading. He did, in fact, do it - in the midst of a pandemic, he started a successful company that creates games that are 25% murder mystery, 25% role play, 25% party, 25% theater, and 100% fun.
In this show he plays Loki and five other characters, as they go on trial for murder most foul. The audience gets to ask questions and interact with the characters, ultimately deciding who is guilty and how the performance will end. Therefore, every performance will be a unique experience leading to an unpredictable outcome. These shows will run at Roots’ School of Theatre, Storefront Theatre of Indianapolis, and Doughnuts & Dragons.
Recently he branched out into mystery theater as well, with nine performances of his one-man show, “The God of Mischief ’s Murder Mystery,” scheduled for October 15 through 31.
Ligon started Deadly Distractions LLC in 2020, but he has been writing mystery games since 2018. He became interested in this genre when he ordered a game for his mother-in-law’s 60th birthday party.
Writer / Molly Dykstra Photographer / Kory Easterday
After reading the materials, he realized it would not be as fun for his group to play as he had hoped. Instead of giving up, he restructured and rewrote portions of it. This work resulted in a wonderful experience for everyone. From that moment, he was hooked. As he continued to explore his passion, he found a partner in crime, Mitch Walker. While Walker helps him with web development and marketing from his home in Denver, Colorado, he also serves as Ligon’s most trusted game tester. “He knows a good story when he sees it, and when something is not working, he’s one of
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the first people to tell me,” Ligon says. It takes time to create a strong mystery game. Each one averages 40 to 60 hours to write. Once this is done, however, Ligon’s work has just begun, because he sells a full experience. For an additional fee, the game can be customized by adding costumes, additional actors, or even a restructure to fit a particular theme. When everything is ready, the game is afoot. Events typically run for an hour and a half to three hours, and can occur virtually or in person. Although the mysteries involve six to 14 characters, an audience of noncharacters can also be present to observe the fun. Ligon himself always attends, often playing a host character who helps to keep the story moving. His participation ensures that everyone has fun. “Reading the room is one of my more valuable skills,” he explains. “We don’t leave anyone unhappy.” Ligon says role playing in general offers an “element of escapism that people latch onto. Most people enjoy playing characters different from themselves, especially the more insidious ones. We have an acceptable environment to explore that personality. Someone who is quiet is suddenly in the spotlight. Someone normally in the spotlight is plotting in the background.” Deadly Distractions also offers the Murder Mystery Scratch Kitchen. This writing workshop takes a group through the creation of a mystery. They build worlds and imagine characters, weaving in plots, puzzles and themes. Ligon says this process “unlocks that imaginative side that most people don’t get to hang out in every day, like I do. It is fantastic.” Ligon has many more projects in the works. Designing a game with a larger cast, up to 50, is one possibility. This project would have many sub-groups with their own agendas, who also work together as a whole to solve murders and crimes. Although he is very excited to take on this intricate and time-consuming challenge, he says “designing something like that is kind of a 6 / BROAD RIPPLE MAGAZINE / OCTOBER 2021 / BroadRippleMag.com
pipe dream right now.” Ligon says it is difficult to find the time to launch new projects, since he serves as creator, writer, producer, director and performer.
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“I need another me,” he says. “I am always looking for another partner to bring in who is passionate about making games, and passionate about puzzles and groups. If they are stronger in graphic arts, that would also be amazing. If you are reading this and you happen to be a unicorn, please email me.” For more information on Deadly Distractions, booking a party, or the upcoming performances of “The God of Mischief ’s Murder Mystery,” go to deadlydistractions.com or email ddmurdermysteries@gmail.com.
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PLANTING NEW ROOTS ASH & ELM CIDER CO. OPENS NEW LOCATION Writer / Seth Johnson Photographer / Robby Berry
9 / BROAD RIPPLE MAGAZINE / OCTOBER 2021 / BroadRippleMag.com
he owners of Ash & Elm Cider Co. have found a new space in Indy’s Near Eastside neighborhood that fits them just right. “At this new space we have huge windows,” says Co-owner Andréa Homoya. “It’s airy and open with bright colors. It feels much more aesthetically like what our brand has always been to us.” Located in the restored Assembly Building, the new Ash & Elm Cider Co. location features a full-service restaurant, with a food menu curated by Chef Tracey Couillard. In tandem with their cuisine, Ash & Elm provides a rotating selection of cider, beer and wine across 14 draft lines, offering up something for everyone. Homoya and her husband Aaron were first fascinated by cider while traveling in Ireland. “We were driving from Dublin area to Belfast, and we stopped for lunch somewhere out in the middle of nowhere,” Homoya says. “They had a cider on their menu that was made around the corner, so we were like, ‘That’s really cool! Guinness is neat, but let’s try this thing that was made around the corner.’ It was really good in a way that surprised us. We hadn’t had cider that had tasted like that before, or had even known it could.” With experience in home-brewing beer and wine, Aaron got the itch to start making his own hard ciders. As one thing led to the next, the couple decided to start their own craft cider company in Indianapolis. “It felt like an interesting opportunity to both brew something new, and get involved early on in the beginning of a new beverage movement - then also to bring something new to Indianapolis that we hadn’t experienced here,” Homoya says.
After doing their fair share of market research, the Homoyas opened their original Ash & Elm Cider Co. tasting room in the Neidhammer building in June of 2016. While operating out of this location, they were able to gain traction within the community while also revving up their distribution - a task that took a bit of patience due to state legislation. “Legally, cider is considered a wine, and in Indiana, wineries are not allowed to self-distribute,” Homoya says. “From the get-go, our hands were tied.” Today, however, Ash & Elm can be found statewide at various bars, restaurants and liquor stores. Beginning this fall, Ash & Elm will also be sold at Kroger and Meijer grocery stores. Homoya says local breweries are currently their biggest customers. “Breweries don’t want to put each other on tap because they’re all kind of competitors,” Homoya says. “They all want one non-gluten beverage, and they all pick us. Almost every local brewery that carries a cider is carrying Ash & Elm.” Similarly, those visiting the new Ash & Elm location in the Assembly Building will find alcoholic beverages that are not cider. “We do carry beer and wine as well, so it is a full-service restaurant,” Homoya says. “If people come in, of course we want them to try cider. But if they’re really certain they aren’t going to find something they like, then that’s fine. They still have options.” When it comes to food at the new location, customers can expect a more robust menu than the previous location, expertly curated by Couillard, a highly revered local chef. “Indianapolis has their 10 or 15 chefs where everyone knows their
10 / BROAD RIPPLE MAGAZINE / OCTOBER 2021 / BroadRippleMag.com
names,” Homoya says. “She’s not at that level, but she’s at the next tier where all those chefs know about her because she’s doing great stuff. We’re not trying to be the number-one restaurant in the state, but if you’re a foodie, we want you to come here and try our stuff.” Specifically, Couillard specializes in making homemade pasta, which is now something visitors can always expect to find on the Ash & Elm menu. Additionally, some old favorites from the previous location will stick around. “We’ll have a bigger menu with everything made from scratch - a few pastas, several entrees, and then some of the crowd-pleasing, newAmerican cuisine,” Homoya says. Since opening their new restaurant and cider bar on August 10, Homoya says the reception has been great. “The feedback has been really positive,” she says. “People love the space.” When it comes to places where people can find Ash & Elm in the Broad Ripple neighborhood, Homoya says they’re just about everywhere. “Some of our biggest accounts are Kahn’s Fine Wines and Spirits and SoBro Spirits,” Homoya says. “Both go through a lot of our cider. We’re also at the Broad Ripple Farmers Market every Saturday and the Binford Farmers Market. A lot of the locally owned restaurants in Broad Ripple will also have our stuff.” Ash & Elm Cider Co. is located at 1301 East Washington Street in Indianapolis. For more info, call 317-600-3164 or visit ashandelmcider.com.
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1. NEWMAN & CO. MEN’S CONSIGNMENT Newman & Co. is Indy’s original men’s consignment store. We sell and consign a wide range of merchandise including designer items, casual wear, suits & sportcoats, athletic wear, shoes, and accessories. Our 13+ years of experience create an easy and profitable consigning/selling experience. We are locally owned and operated, and pride ourselves on giving back to the community through merchandise and monetary donations. 720 E. 65th St (317) 253-2533 NewmanCo.shop
2. LARK & LILY BOUTIQUE At Lark & Lily Boutique, we truly believe that you don't need to spend a lot of money to look amazing. That's why we strive to not only offer high quality clothing at affordable prices, but ones that are easy to mix and match, and create an effortless style. Whether you're in the office, at brunch with your friends, or at home on the couch, you'll look your best in anything you get at Lark & Lily. 6358 Guilford Ave (812) 718-6574 larkandlilyboutique.com @larkandlilyboutique
provide the highest level of veterinary medicine and care to ensure that you are making the best decision for not only your pet, but yourself as well. New clients can mention this ad to receive a complimentary exam for their scheduled appointment. 6225 N. Broadway (317) 257-5334 clientrequest@bracpet.com
5. MARIGOLD CLOTHING Join us Sept. 10-18 for our 32nd Anniversary Celebration! TAKE 25% OFF Your Favorite Thing (in store only, one per customer, some exclusions apply). SHOP FOR A CAUSE: We're donating 5% of sales all week to Second Helpings. PASTA DRIVE: Bring in 5lbs macaroni pasta & enter to win a $150 gift certificate! Stop by Thurs. Sept. 16, 5-8pm for the Broad Ripple Art Walk featuring Heather Haase jewelry. 6512 Cornell Ave (317) 254-9939 marigoldclothing.com @marigold_clothing
6. KOMPOSE YOGA Improve your mental and physical wellbeing as you overcome stress, anxiety and disconnection. For both yoga newbies and seasoned practitioners, kOMpose offers a safe and welcoming space to support you to positively change your body, mindset and attitude. Join Indy's friendliest yoga studio in the heart of Broadripple for 30 days of unlimited yoga for only $49! 6201 Winthrop Ave (317) 493-1161 komposeu.com @komposeyoga
3. JUST POP IN! Just Pop In! is an award-winning gourmet popcorn company. We celebrate the best in hospitality and have been popping socks off since 2003! Our café in Broad Ripple Village offers gourmet popcorn, wine, beer and small plates. The upper level includes a beautiful space where we host private parties and events. 6406 Cornell Ave ( 317) 257-9338 justpopinpopcorn.com @justpopin
7. WILLA GRAY HOME Willa Gray Home is a studio gallery and home shop that sources one-of-a-kind furnishings and artwork from all over the globe. We also provide design services for customers interested in creating their own version of our aesthetic at home. 6516 Carrollton Ave (317) 756-9148 willagrayhome.com @willagrayhome Job Name: New Art Studios - The Crafty Animal Production Notes:
(Qty 1) Custom Sign - Direct Print to 4mm Coro - 4/0 - Cut to Shape and Size
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Colors: 4/0
Requestor: Audwynn Newman
CSR: KS
Repro Graphix, Inc. reserves the right to slightly modify measurements to accomodate the production and/or installation of your graphics.
8. THE CRAFTY ANIMAL *Images are set to scale and low resolution for email purposes.
4. BROAD RIPPLE ANIMAL CLINIC At Broad Ripple Animal Clinic, we believe that pets are part of the family, both yours and ours. As a locally owned clinic serving the Broad Ripple area for 40 years, we
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Your new home for unique arts and crafts. 6420 Cornell Ave thecraftyanimal.com @thecraftyanimalindianapolis
9. ARTIFACTS Since 1977, Artifacts Gallery has been devoted to featuring the work of American artists & craftspeople. Located in the scenic village of Broad Ripple in Indianapolis, Indiana, Artifacts offers an intimate shopping experience and curated collection of Jewelry, Artful Objects, Ceramics, Wood, Glass, Home & Body Accessories, Paper Goods, Gifts, and other stylish wares and wearable art from the handmade movement. 6327 North Guilford (317) 255-1178 artifactsindy.com @artifactsindy
10. G BLOC Located just off the Monon Trail in the heart of Broad Ripple, Gbloc has all your coworking needs in the location you want! Daily continental breakfast and a coffee bar to get and keep you going, executive boardroom with all the tech gadgets to wow your guests, and a 24-hour fitness center. Month-to-month leases available for desk space or private office space. Contact Martha Gilchrist for leasing information, mgilchrist@gbloc.site. 841 East 64th St (317) 449-2300 gbloc.site @gblocbroadripple
11. LOLA BLUE Lola Blu Boutique is a little hidden gem located in the heart of Broad Ripple Village along the Monon Trail. We offer a wide variety of affordable women's clothing, shoes, jewelry, accessories, and gifts. Shop our handpicked selection of women's bohemian inspired clothing and find everything from must-have denim, beautiful dresses, soft comfy basics, unique jewelry, to aromatic candles and so much more! Enjoy 15% off in store when you mention Broad Ripple Magazine 6350 Cornell Ave lolabluboutique.com @lolabluboutique
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SHOP AROUND market manager, along with Kent Springer, and a whole team of volunteers.
Boots and his wife run the family farm out of Zionsville. Compean & Sons is an orchard based out of Huntington, founded by Guillermo Compean and his wife Sara. Additional produce includes pumpkins, gourds, Brussels sprouts, hardy greens, beans, squashes, cauliflower, broccoli and much more.
You can find fresh, crisp apples from Wild’s Apple Farm and Compean & Sons. If you get there early enough, you can also snag one of the coveted apple cider doughnuts or cider slushies from Wild’s. David
Full Hand Farm has a bounty of pumpkins and beautiful squashes available, which are scrumptious roasted up with some local maple syrup, also available at the market. Pumpkins are plentiful, so you can get a head start on all
THERE’S SOMETHING FOR EVERYONE AT THE BROAD RIPPLE FARMERS MARKET Writer & Photographer / Alesha McCarty
The Broad Ripple Farmers Market is full of fall treats and goodies. The market currently is in its outdoor season, which occupies the back lot at Second Presbyterian Church. The outdoor season starts in May and ends in October. The market is led by Barbara Wilder,
14 / BROAD RIPPLE MAGAZINE / OCTOBER 2021 / BroadRippleMag.com
those fall pies. Jim Baughman, owner of Freedom Valley Farm, grows a variety of mushrooms including lion’s mane, oyster and shiitake. The hardy mushrooms are perfect in fall soups, stuffings and casseroles to warm up the chilly fall nights. The market is full of hardy local goods that are perfect for fall bonfires and barbecues. Vendors have a variety of fresh local meats, eggs, artisanal treats, flowers, ready-toeat goods, and gifts. You can find a full list on the official market website. Vendors like Schacht Farm, Old Major Market, Phelps Family Farm and many more, have fresh meats perfect for grilling and roasting. Batch No. 2 has plenty of condiments and seasonings. Amelia’s, Native Bread and Jason Michael Thomas can supply all your bread and bakery needs.
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If you’re looking to butter your bread, Tulip Tree Creamery has cultured butter, and Home Ec sells preserves. “We feature over 70 diverse vendors, so we are able to offer customers a wide variety of products,” Springer says. “It makes for a great Saturday morning with friends or a casual, family-friendly outing.”
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will make you feel warm inside. One of their most popular pies is the S’mores Pie, with a graham cracker crust that holds a decadent chocolate ganache, topped with delicate, toasty marshmallow meringue. For a refresher, you might check out offerings from 317 Juicery, Circle Kombucha, or Ash & Elm Cider Co. “Many of our vendors tailor their products to the fall season,” Springer says.
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Fall flavors also include Nicey Treat’s NotSo-Hot Chocolate, Lick Ice Cream’s Vegan Chocolate Marshmallow, or Three Dog Bakery’s Caramel Apple Cupcakes. You can pick up fall decor like wreaths, mums, fall produce plants and bouquets. The farmers market offers cozy, covered pavilion seating to eat your morning breakfast, or sip on some coffee while enjoying live music. The market will have trick-or-treating during their Saturday, October 30 market, and kids and adults are welcome to join. Springer has great admiration for all the vendors, and mentions a few that stand out. Better Edges offers on-site blade sharpening - perfect to get your fall tools in tip-top shape. Corea Kimchi offers delicious kimchi. Byrne’s Grilled Pizza offers grilled breakfast pizza, perfectly enjoyed down at the pavilion alongside Williams Creek whilst enjoying live music. When it comes to fall produce, there are two things on Springer’s list - apples from Wild’s and unique pumpkins from Compean. “We are a well-established market, started in 1994, and we are fortunate to have loyal customers and numerous vendors with organic growing practices,” Springer says. “For ready-to-eat foods, we select vendors who utilize local, high-quality ingredients.”
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SPICY PUMPKIN SEEDS Recipe from Michael Durr
Raise your hand if you enjoy carving pumpkins! Okay! Put your hands down. Having spent many fall seasons perfecting the art of roasting pumpkin seeds, I developed my own spicy take on this delicious seasonal snack. 1. EXCAVATE THE PUMPKIN Use a large metal spoon to carve out the inside of the pumpkin and put all the guts into a large bowl. Then using your hands separate every last seed into another bowl. 2. REMOVE EXCESS RESIDUE Put all the seeds into a strainer and rinse and remove as much excess pumpkin guts as possible. Once complete, spread all the seeds onto wax paper and let dry. To speed up drying process, you can put a small oscillating fab on the counter. NOTE: You do not want seeds to be remotely wet when you start to roast them. 3. SEASON THE SEEDS Toss all the dry seeds into a bowl and mix with hot chili oil, cayenne pepper, paprika, black pepper and kosher salt. I have even added finely chopped fresh jalapeños for added spice and flavor. If this sounds too adventuresome, you can always go the more traditional route using extra virgin olive oil and salt. You could even pick up some seasoning from Apricot Sun at the Broad Ripple Farmers Market and make a batch of Zataar flavored pumpkin seeds. (Yes, I have done it and they were terrific.) Once all the seeds are lathered up, distribute them onto a large lightly greased cookie sheet for event roasting. 4. ROAST’EM The seasoned pumpkin seeds get roasted on the top shelf of the oven at 375°F for about 25 minutes, (time may vary slightly depending on size and amount of seeds.) tossing the seeds every 5 minutes will ensure even browning. NOTE: When you open your oven, you might be hit with a spicy dose of hot steam Be prepared! When the seeds turn a golden brown color, they are ready! 4. ENJOY AND SHARE Allow to cool for a few minutes before eating and store in an airtight container. We recommend glass jars. Hopefully, you share your seeds with others and even compare different flavors.
17 / BROAD RIPPLE MAGAZINE / OCTOBER 2021 / BroadRippleMag.com
@BroadRippleMag wants to see your carved pumpkins! Tag your pumpkin images with @broadripplemag @ the_crafty_animal_indinapolis and @coilbroadripple on Instagram. We will repost our favorite creations and you will be entered to win a fall prize pack! #sharebroadripple
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Plenty of Perk
Perk Up Café Owners Pride Themselves on Authenticity Writer / Molly Dykstra Photographer / Michael Durr
ocated on the Monon Trail in Broad Ripple, Perk Up Café is known by locals as a place to get a favorite caffeinated beverage. There are also cakes, paninis, slices of quiche, pretzels, artisanal breads for the week and fresh roasted coffee beans. Owners Alice Matsuo and Jeanette Footman offer at least four varieties of bread every week. They also have a rotating menu of German cakes and pastries, in addition to those available year-round. Everything on the menu is made in-house, and from scratch. Orders can be placed for baked goods before they are even made, allowing customers to never be without their favorites. This also helps the owners decide how much to bake so they can avoid wasting food - something that Footman is very passionate about. Although they bake together with a synchronicity that usually develops from a lifelong friendship, Footman and Matsuo did not meet until October of 2008. Little did they know that after meeting one another at Perk Up Café, their lives would never be the same. By then, Footman was already selling her baked goods at the cafe. Her inspiration to bake came shortly after moving from Germany to America. She found that the pastries and cakes available here were far too sweet, and often drenched in sugary icing. While working at a local Mercedes dealership, she began to create German desserts that allowed the individual flavors of the ingredients to shine through. Eventually, she started a kaffeeklatsch at Perk Up, where locals could enjoy cake, coffee and a bit of gossip every Sunday. This kaffeeklatsch continues to thrive today. Her accomplishments were covered in an article that Matsuo, soon to move from Germany to Indiana, read.
interactions of the ingredients, which is imperative to artisanal baking. While living in Germany, she wanted to learn to make the delicious local loaves, but quickly discovered that bread making is not taught as a hobby. It is a tradition requiring three years of training to master. “The passion from the bakers I was lucky to meet, and the science behind the baking with these two together, I could only decide to bake,” Matsuo explains.
Matsuo knew she had to meet Footman. Making artisanal breads had become She ended up not only receiving her Matsuo’s passion for the previous three years. A chemist by trade, she was fascinated certification, but also an award for being at the top of her class. After moving to by the fermentation process and the
America, she contacted Footman and arranged a meeting. The two had an instant connection. Within three days of their Perk Up Café lunch, they were making plans to go into the baking business together. Since Matsuo holds a German certification for artisanal baking and Footman is a master of German cakes and pastries, it was a perfect match. Getting a commercial kitchen, however, proved to be a challenge. Trying to get a business loan when Matsuo had so recently arrived in America was almost impossible. That was when the owner of Perk Up Café offered to sell the business to them.
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By August of 2009, the new partners had officially taken over. In the early days of their partnership, finding ingredients was difficult. According to German baking guidelines, whole-grain flour has to contain at least 90% whole grains, and they both felt it was important to exceed this. In 2009, however, this kind of flour was not readily available. They eventually found several mills across the country that offer 100% whole-grain flour that is also low in gluten. Now, thanks to a reliable distributer, Perk Up Café is never without the ingredients it needs to offer a variety of baked goods every day of the week. Matsuo creates their recipes, constantly tweaking them and experimenting with new flavors. She has an extensive list of her artisanal bread recipes, serving more than 40 different varieties on a rotating basis.
“WE WANT TO SERVE QUALITY PRODUCTS. IT HAS TO COME WITH QUALITY SERVICE.” - ALICE MATSUO -
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Their business has continued to thrive. Even during the pandemic, when many restaurants had to close either temporarily or permanently, Perk Up Café stayed open. According to Footman, their ticket to success during that time was a combination of factors. “They never stopped coming - we have been lucky because we have this window,” Footman says of the shop’s walk-up window, which allowed them to close the dining room while still serving customers safely. Coming to Perk Up Café became a daily activity for many locals. “This is what people looked forward to, to just come and get out of the house,” Footman says.
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While the indoor dining room remains closed, they continue to serve a full menu and have expanded their patio to offer additional seating. Both owners are looking forward to having indoor seating again, but only plan to reopen that area when they are certain they won’t have to close it down again. Since Footman and Matsuo bake in the kitchen for long hours, three to four days per week, they have a team of three baristas
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who cook and serve in the front. “We want to serve quality products,” Matsuo says. “It has to come with quality service.” Since they make everything from scratch, the baristas not only have to operate the only threelever espresso machine in Indiana, but they also have to cook, assemble and serve every order. “They have to manage themselves, but we don’t ask them to do anything we don’t do ourselves,” Footman says. “We consider them family. That’s how we try to operate.” To find out about upcoming events, kaffeeklatsch, the menu and more, be sure to subscribe to the Perk Up Café newsletter by emailing brotgarten@gmail.com. They are located at 6536 Cornell Avenue in Indianapolis. For more info, call 317-251-0033 or visit perkupindy.com. Starting in October Perk Up is available for online ordering through Market Wagon.
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