Hoosier thoughts

In Issue #29

Photography By Heather Schrock | Last Updated May 15, 2018
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Publisher and Editor Letters plus everything in the Summer 2018 issue.

Hoosier Thoughts

Blueberries and mint go together as perfectly as Indiana and the Indianapolis 500. Both signify warmer weather and are staples in the Hoosier heartland. In this issue we explore the concept of slowing down, friendships and the significance of how these ingredients in life can bring us to the things that really matter. What matters to us is providing more opportunities to learn about the local factors that feed our economy and how it all ends up on our tables, in our bellies and in our minds. In the process we educate new generations about taking action now to ensure a better future.

Our Farm Market Guide connects into every story we share in this issue. Farmers markets are truly the basis of the real-food movement. From the crunch of Dad’s Sweet Corn to the organic tomatoes from Blue Yonder Farm— every bite of your summer should be filled with flavors that create memories, make a difference to someone and spread the local love. Make your table, your plate, your mealtime a time for slowing down and indulging in the moment.

Hoosier Hugs,
Jennifer & Jeff Rubenstein

Letter from the Editor

When I first visited Spoke & Steele and met Chris Ratay and Stefano dePonti my story meter went off. It’s the little voice within that tells me, “There is a story here waiting to be told. Tell it.” Our feature story, “The Taste of Friendship,” is that story. It also inspired me to look back into my family history. Turns out my Great Uncle Frank had a story to tell about how his brother’s KEN-PAUL car won the Indy 500 race in 1960.

This is why stories are so important. They reunite us with what’s possible when we dream.

Like my Q&A with Danielle Nierenberg about Food Tank, a national nonprofit with a global influence working to provide “environmentally, economically and socially sustainable” solutions for the future of food. Nierenberg is an inspiration for her rigor and compassion around the world, and we’re thrilled to tell you why.

So as you read through our summer issue while sitting back under a shady tree and enjoying a paleta from Paleteria Vallarta, or one of our summer blueberry recipes from local chefs, remember what is possible. Find some time to dream and remember that even in the lazy days of summer there are many working hard to bring this bounty forward and make it real food we can all enjoy. For many, that is their dream. And we thank them for it, every day.

Eat Well, Love Well, Live Well,

The Taste of Friendship

How a mutual love of good food from around the world and collaboration brings signature dishes to Indy’s Spoke & Steele.

Building Bridges in Greencastle

Authentic Italian restaurant features local ingredients and a seasonal menu that reflects the best of Indiana food in the heart of Greencastle.

Home at Blue Yonder

A veteran turned farmer finds solace on her organic farm in North Salem.

Food Tank: A Q&A with Danielle Nierenberg

A Q&A with Danielle Nierenberg about her dynamic nonprofit and how it’s changing the way we talk solutions in the global food community.

Celebrating Food: #edibleIndy

Edible Indy celebrates food and you.

Indiana State Fair: The Big Top Circus

The Greatest 17 Days of Summer returns August 3–19, 2018 at the Indiana State Fair.

Taste & See: What I Learned From Alice Waters

“It’s like, rather than the food coming to you, you have to go to it.”

Edible Bouquets: Straight From Your Garden

Tips from The Flower Boys on using garden ingredients for summer floral arrangements.

Summer On A Stick

Paleteria Vallarta creates market for the fresh, frozen treats of Mexico.

Blueberries: Ripe for Picking, Eating & Drinking!

Our Guide to Hoosier blueberry products and u-pick places!

The Last Bite: Mint

Did you know and pairing ideas with mint.

Blueberry Mint Paletas

Recipe: Paleteria Vallarta

Groundhog Intervention

Recipe: Ethan Rodgers, Bartender, Spoke & Steele

Blue Berrymore

Recipe: Jeff Crews, Bartender, Spoke & Steele

Melon Salad with Citrus Honey and Mint Vinaigrette

Recipe: Chef Sal Fernandez, Bridges Wine Bar

Blueberry Mostarda

Recipe by Goose the Market

Blueberry Soup

Recipe by Jan Bulla-Baker, Bloomington Cooking School

Bluebird Cocktail

Recipe by The Roost, Bloomington.

Blueberry Shallot Jam

Recipe: Seth Elgar, The Roost, Bloomington
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