Hoosier Thoughts

In Issue #28

Last Updated March 19, 2018
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Publisher and Editor Letters plus everything in the Spring 2018 issue.

Hoosier Thoughts

It’s hard to believe that spring is already here, especially after such a bitter cold winter, but I welcome it with open arms. Our spring issue focuses on foraging and farming, two things I am personally excited to learn more about these days. Indiana is so full of opportunities to dig deep in your backyard for luscious ingredients like Indiana’s caviar—the morels—and garlic greens, ramps, fiddlehead ferns and countless other wild-growing plants that will tease your palate.

Then there is the art of food. This year our issues will take a new look into food + art + nature, diving into unique experiences. This time our “Edible Culture” department delivers four bright and shining stars of Instagram, with whom we are connected in only what we can say is the Kevin Bacon six degrees of separation. Each has been instrumental in linking us with their foodie community—a collection of must-follow influencers and brilliant talents.

Spring is about rebirth, resurgence and new beginnings. You will see that on the pages of our issues this year in our storytelling, our photography and our efforts to be deeply involved within the sustainable food community. If you are not yet familiar with Edible Communities, you should be. It’s a network of nearly 100 locally owned and edited publications (including Edible Indy) all across the United States and Canada, each telling the hyper-local story of food and social food justice in its own area. Together, we capture 1.5 million readers each season, making us collectively the fifth-most-read food magazine(s) in the world. The only way to fight the fight for local food is to have a voice. Help us be that voice in Indiana. Help us tell your story, of your fight, your solution. Email me directly at jennifer@edibleindy.com.

Cheers to new beginnings.

Hoosier Hugs,

- Jennifer & Jeff Rubenstein

Letter from the Editor

A dairy farmer recently shared a staggering statistic with me: 27 million acres of U.S. farmland is owned by other countries around the world. A large percentage of the land is forest, a source for timber, but now when I look out at farmland across the Midwest I can’t help but wonder to whom it belongs. Yet when were we even given permission to use the term “our land”? When springtime emerges you suddenly see in living color the life all around that depends on the plants, water, wind and sunlight as much as we do.

The monarch butterflies remind us of that, migrating up from Mexico to feast on the milkweed, although Chef Daniel Orr from FARMbloomington in Bloomington, Indiana, likes the milkweed, too. Farmer Donald Cottee reminds us of that when he tells the story of his great-great-grandfather’s life as a slave-turned-landowner in Indiana. Cottee’s story is a remarkable testament to the memory, fortitude and forgiveness required to maintain farmland for food, health, family and the monarchs, no matter how difficult. And the Hoosier Young Farmers Coalition, a member of the National Young Farmers Coalition, most likely shares in Cottee’s call to hold on to the land with their efforts to increase engagement among young farmers in Indiana. 

We want to thank Donald Cottee and his family for their work and for sharing their story with us on these pages. One story among many, like one monarch among many, that has withstood loss, tragedy and alienation in a place called home not by just one family but by many.

Eat Well, Love Well, Live Well,

- Colleen

Foraging Through History

Donald Cottee maintains his family’s farm to remember the struggles of slavery and his great-great-grandfather.

From the Forest to the Plate

Jason Thomas Michael, Urban Farms, Garlic Mustard Greens, Pesto, Recipes
Cooking with wild edibles brings home the flavors of springtime.

Young & Farming

First-generation Hoosier farmers come together to build community and ensure sustainable farming.

Edible Wedding Guide 2018

Edible Indy's Annual Wedding Guide

Spring Eat Drink Local Guide

Celebrate Hoosier-grown goodness at these establishments

Celebrating Food: #edibleIndy

Edible Indy celebrates food and you.

Wild-Foraged Cocktails & Recipes

A beautiful new cookbook offers a natural approach for your next martini.

99 Bottles of Beer on the Wall

Label designers blend art and craft to tempt you to choose theirs.

Circle City Food 'Grammers

Local food photographers finding inspiration and community on Instagram.

Indiana's Caviar

Hunting in the wild for morel mushrooms.

Brew-Tea-Ful Cocktails

Tea-infused drinks that taste like spring!

Chef D’s Spring Favorites

Tips for cooking with spring foraged foods, courtesy of Chef Daniel Orr.

Quick Pickled Daylily Buds

Before I make a pickle brine, I try to imagine what the finished product will taste like. You’ve heard the expression “the mind’s eye”? When I’m inventing recipes, I use my “mind’s...

The Dirty Bud Martini

Franklin Roosevelt is associated with the creation of the dirty martini, in two equally unsubstantiated stories. The first has Joseph Stalin suggesting vodka and pickle juice as a hangover cure at...

Nettle Soup

Nettle Soup Recipe, Edible Indy, Foraging
By Summer Cooper

JMT's Indiana Garlic Mustard Pesto

By Jason Michael Thomas Pesto is a delicious way to welcome spring to the table with the first greens of the year. Everyone seems to have their favorite way to prepare it. The pine nuts...

Secret Garden with Hibiscus - Infused Honey

Recipes courtesy of 12.05 Distillery & Nelson’s Tea

Spring Fashioned to-a-Tea

Recipes courtesy of 12.05 Distillery & Nelson’s Tea

Wild Dandelion Salad with Ham Hock, Poached Eggs and Balsamic Vinegar

The rather aggressive flavor of wild dandelions takes some sweet and heat to tame it. Honey, balsamic vinegar and black pepper do the trick nicely. Smokey fat from the ham hock is another way to bring...
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