In Issue #19

HOOSIER THOUGHTS
 

Each issue our staff digs deep (pun intended) to expose stories so unique and intriguing that they will entertain our readers and hopefully make a small difference in their lives. This issue, with the theme “Back to the Roots of Indiana Food,” leads off our year-long commitment to celebrate the 200th birthday of our state. We are proud to announce the endorsement of the Indiana Bicentennial Commission Legacy Project.

In the name of exploring Indiana’s food history, during the last few months we have spent countless hours turning rocks, flipping pages and interviewing some of the most interesting people across the state. Our discoveries will spread throughout all of our issues in 2016, a total of five. You will learn about Indiana food brands you don’t know, about the art of food labels, about food laws, and so much more. This issue offers the first delicious serving of this yearlong feast, and we hope you will take an evening to enjoy every article and savor every word.

Photography by Mary McClung

“Back to the Roots of Indiana Food” means just that: a look back in time to the roots of our Indiana family and how it has shaped the food movement from gardening (The Western Farmer and Gardener’s Almanac) to the continued use of the famous Ball canning jars to preserve the food grown in our state.

A special thank you to the Indiana Historical Society for being an integral part of this issue, for its assistance with research, for the use of many of the stunning photos in this issue and for their tireless eff orts to continually bring our history alive through their exhibits and library. We encourage you to visit the Indiana Historical Society in downtown Indianapolis and tell them Edible Indy sent ya!

Happy birthday, Indiana! May the next 200 years be as influential as the last!

Hoosier Hugs,

Jennifer & Jeff Rubenstein

FROM THE EDITOR'S TABLE
 

Preparing this spring issue for print was a great time for refl ection and gratitude. Our state is turning 200, and as we dug back into its history we unearthed some of the wonderful food products that have been created right here by exceptional individuals. It was difficult to choose what stories to cover these pages, as there is so much Indiana makers have done over two centuries. Indeed, Indiana has a rich history from a road that connected the nation, to beans that fed troops, to brewers that quenched our thirst.

Step inside our magazine and take a walk back into part of Indiana’s food history with us and explore your roots.

All best,

Rachel D. Russell
Managing Editor