Indy Winter Farmers Market

IWFM Weekly Newsletter for January 16, 2012

2012-01-26T13:53:00.001-08:00

Check out our weekly newsletter here.

Learn about what the IWFM is doing for the Super Bowl, The Indy Food Swappers' SUPER Swap, how to Eat Well on a budget, a recipe for Mac & Cheese, and our weekly vendor calendar.

IWFM Packed Lunch Challenge!

2012-01-25T18:36:00.000-08:00

We believe there are a lot of great ideas for packed lunches in the IWFM community, and we want to hear yours! Please submit your favorite adult or child packed-lunch menu by January 28th. You can email your menu to info@indywinterfarmersmarket.org, or submit it in writing at the IWFM Market Info Table. We will select the four most creative (and achievable) packed-lunch menus to include in our February weekly e-newsletters. Those highlighting foods available at the IWFM will earn bonus points!

On Saturday, February 25th, the IWFM will hold our first ever packed-lunch competition! More details will follow, but prizes will be awarded in 5 categories:

1) Most Creative School Lunch - Popular Children's Vote,

2) Most Creative Work Lunch - Popular Adult Vote,

3) Most IWFM Product Ingredients - Juried,

4) Most Nutritious & Delicious - Juried,

5) Coolest Lunch-Box/Packing Method - Juried.

(Voting will be based on menu and presentation, not on tastings.)

To get your creative juices flowing, we recommend listening to the the podcast from How To Do Everything about how to pack an awesome lunch. Or try this recipe for Dinosaur Eggs, also from How To Do Everything. Check out Fed Up with Lunch as well, a woman's anonymous blog about eating school lunches with her students everyday for a year.

IWFM Newsletter for January 19, 2012

2012-01-20T08:58:00.001-08:00

Check out our newsletter from January 19, 2012 to learn more about our fundraising classes (including the spinning and yoga class this Saturday with Craig Brown!), the IWFM Packed Lunch Challenge, Indiana Organic Gardeners Association meeting, Slow Food Indy meeting, Indy Super Swap, and information on the Super Bowl. See the newsletter for a Greek Quesadilla recipe from A Couple Cooks and our vendor calendar for January 21!

See the newsletter here.

IWFM Weekly Newsletter for Jan 12, 2012

2012-01-12T14:07:00.000-08:00

Check out this week's newsletter by clicking here.

Learn about our Packed Lunch Challenge, upcoming Tap Room Talk on fermented foods, fundraising classes with the Indy YMCA/Indy Bike Hub, and more info on the IndyHub WinterFeast. Every week we feature a recipe from A Couple Cooks, our vendor calendar, and featured events for the upcoming week.

Join IWFM and IndyHub for WinterFeast - Jan 17

2012-01-12T06:19:00.000-08:00

WinterFeast
January 17, 20125:30pm - 7:30pmTomlinson Tap Room & Indianapolis City Market West Wing222 E. Market St., Indianapolis, IN 46204

Kick off the new year with IndyHub and Indy Winter Farmers Market!

If you are a young professional or Indy Hubber, we hope you can join us for WinterFeast, a community night and dinner at the market with some of our vendors, on January 17, starting at 5:30pm.

We'll start the night by grabbing a Sun King brew at Tomlinson Tap Room before heading to City Market's west wing - the new, permanent location for IWFM. Hear how IWFM supports local farmers, Indy's local food movement and about IWFM's new food voucher program. Then, we'll break out into round table discussions and a family-style dinner made with ingredients from IWFM vendors and prepared by local chef Becky Hostetter and food blogger Sonja Overhiser. Dessert will be truffles made by Litterally Divine chocolatier Suzanne Litteral. Led by eight of the most influencial foodies in Indianapolis, you'll learn about urban farming, food creativity, trends in organics, and much more. After the discussion dinner, learn about how you can get involved while browsing a sample of IWFM vendors before ending your night back at Tomlinson Tap Room.

Enjoy this event for $20 at the door - we're only covering food cost and the rest goes to IWFM's voucher program!

Indiana Organic Growers Association Meeting - January 21

2012-01-11T14:01:00.000-08:00

Join the Indiana Organic Growers Association for their Winter meeting on January 21, 2012 at Greenwood Library, 310 S Meridian St, Greenwood, IN.

Starting at 11:30am, there will be a pitch-in meal, followed by a brief meeting and a discussion on heritage poultry and organic gardening by IWFM vendor Laura Karr. We hope you can attend this great meeting!

Check out more information here.

Slow Food Indy - Super Bowl not the biggest stimulus to local economy this year?

2012-01-09T15:54:00.000-08:00

Local Food in Indiana: Where do we go from here?

Community Leaders & Local Farmers Answer at Slow Food Indy Annual Meeting

For more information, contact Slow Food Indy President Tyler Henderson: tylerhenders@yahoo.com

What: Slow Food Indy Annual Meeting & Pitch-In

When: Sunday, January 22, 2pm-4pm

Where: Wheeler Arts Community (1035 Sanders Street in Historic Fountain Square, Indianapolis)

What to bring: a dish to share and your own dining ware (plates, cups, utensils, etc.)

The Super Bowl may not be the biggest stimulus for the local economy this year.

Just before the end of last year, the U.S. Department of Agriculture released a report estimating locally grown foods to generate $7 billion dollars in 2011. With Indianapolis and the state poised to claim a big piece of that local food economy pie, it could make the short-term injection of even the Super Bowl's millions look like small potatoes.

While each Super Bowl ticket means short term investments of hotel stays and souvenir receipts, the USDA report concludes that "farmers’ markets have been found to have positive impacts on local economies." Citing Midwestern states' research, the report outlines how each dollar spent at farmers' markets brought an additional 58 cents of in-direct local spending and how two new full-time farmers' market jobs spurred the creation of an additional full-time job in another local sector.

Going to market is just the beginning, since the Indiana State Department of Agriculture reports that for every salary dollar earned by local farmers and food producers, more than 2.5 times that amount flows into a local economy.

As Indiana's unemployment rate teeters around the national 8.6% unemployed and the state of our economy is at the forefront of debate locally and nationally, the results of the USDA's report on local food's long-term cash infusion and job creation can't be ignored...even with the big game on the way.

Despite Indianapolis' renown as the cradle for aspiring chain restaurants (where lots of dollars leave the local economy), the city and surrounding communities are making changes that mean more jobs and more money stay in central Indiana. Within the last two years around Indianapolis, the number of farmers markets continues to increase, more and more urban lots are available for growing food, the city's first food co-op celebrated its one year anniversary, hospitals and businesses are partnering with local producers for fresh, local food, and locally-owned restaurants and retail shops receive national media attention for the quality of their locally-sourced dishes.

The local food accomplishments in Indianapolis' recent past are many, but where do we go from here and how can Indiana see even more benefit from what even the USDA recognizes as a strengthening segment of our economy?

Those are the questions a panel of local community leaders, cooks, and farmers will work together to answer during Slow Food Indy's annual meeting and pitch-in, Jan. 22, 2-4pm in the Wheeler Arts Community. Join Chef Neal Brown of The Libertine and PIzzology along with CEO and Medical Director of Wishard Health Services Dr. Lisa Harris and David Robb who manages Harvestland Farm, a Community Supported Agriculture where produce is tended and harvested by client-employees from the Aspire Indiana Behavioral Health System and Anderson University students. Also joining the panel is farmer Greg Gunthorp who turned his back on commercial agriculture to raise animals all-naturally which not only saved his farm but spurred the local economy as his operation grew to the largest true pasture poultry operation in the U.S. while chefs near and far praise the quality of his all-natural, humanely raised poultry and pork. Moderating the discussion is Laura Henderson, founder of the Indy Winter Farmers Market.

It's the in-season for local food in Indiana. Is our team ready for a winning season?

Grow Well, Eat Well & Live Well = Be Well

2012-01-06T10:38:00.000-08:00

Growing Places Indy and the Indy Winter Farmers Market have partnered with the Bike Hub YMCA to offer four fitness and fundraising classes. Each class will be by-donation (suggested donation of $10, but any amount will be graciously accepted). Donations go to the Eat Well Initiative that makes it possible to use food stamps at the IWFM and distributes Veggie Bucks vouchers to low income and high health risk individuals to purchase fresh fruits and vegetables at the IWFM. You do not need to be a member of the Y to attend these classes.

Did you know that Farmer Craig Brown teaches spinning and yoga? Or that market founder Laura Henderson and loyal IWFM volunteer Andrea Townley both teach yoga? It's true, and they are delighted to share their teaching talents to encourage you to Live Well while supporting others to Eat Well. We hope you'll come and join us!

January 21st @ 1-2 p.m.
Spinning + Yoga with Farmer Craig Brown
Join Craig for a 30 min spinning class followed by a 20 min yoga cool down. All levels are welcome.

February 11th @ 12-1 p.m.
Aligning with Love - Yoga Flow with Laura Henderson
Join Laura for a one hour yoga flow class that will encourage you to align your body, mind and spirit with a greater sense of love and passion for life as we approach Valentine's Day. All levels are welcome.

Mark your calendar for spinning class on March 10th with Deb Hirt and yoga class on April 14th with Andrea Townley. More details to come.

Vendor List for January 7, 2012

2012-01-05T14:47:00.000-08:00

Here are the vendors who will be joining us this Saturday, January 7, 2012.

3 in 1 Restaurant

Artisano's

Body Eclectic

Bridgeton Mill

Brown Family Farm

Chocolate for the Spirit

Circle L Bison

Dickinson Furniture

Duos

Eden Farms

Farming for Life

Fields of Agape

Fermenti Artisan

Gluten Free Measuring Cup

Good Life Farms

Harvest Cafe

Harvestland Farm

Hole Pottery

Homestead Growers

Homestead Heritage

Keen-Wah

KG Acres

Lena's Mediterranean Kitchen

Lick LLC

Litterally Divine

Ludwig Farm

Muddy Fork Farm

Paper or Plastic

Peace Leaf Tea

Project Endure

Rene's

Rosie's Riblets

Schacht Farm

Simpson's Farm

Smoking Goose

Stout's Melody Acres

Sumac Grove/Eden Prairie

Sunset Acres

The Christopher Farm

Trader's Point

Tranquil Ridge

Wildflower Ridge

Wild's Apple

Your Family's Pasta

Check out our weekly list on the IWFM Calendar, where you can preview weeks to come and learn more about our weekly vendors.

Remember to join IWFM at the Polar Bear Pedal, Jan 2!

2011-12-30T08:37:00.001-08:00

IWFM is a proud sponsor of the first Mayor's Polar Bear Pedal, which will happen on January 2, 2012. We need at least 10 people to help us start off the new year right with an invigorating ride from the Indy Bike Hub to the Major Taylor Velodrome and back. Enjoy coffee and snacks at 10a before we depart, and toast a pint at the Tomlinson Tap Room when we return. If you are interested in being on the IWFM team, email Molly at manager@indywinterfarmersmarket.org. Be sure your bike and winter gear are in working order beforehand by getting it checked out and prepped for the snow at BGI Downtown.

Please remember that the Indy Bike Hub and the YMCA in the East Wing of City Market have offered market-goers Free Bike Parking on Saturdays!

We hope that you will enter our Green Travel Raffle every week you bike, walk, or ride the bus to the market!

Happy Holidays - Ride your Bike!

2011-12-19T07:26:00.001-08:00

It's hard to believe that our first 6 weeks of the market are behind us. We've had a great turn-out of customers and a wonderful group of vendors every week, and we couldn't be more thankful for both. We'd also like to extend our thanks to the market staff and maintenance crew that help us each week to prepare for the market. More than ever, we know that our market wouldn't be possible without the great community support that we receive in Indianapolis.

Please remember that we will be closed on Dec. 24th and Dec. 31st. Our next market will be on January 7, 2012. If you haven't yet checked out our new vendor calendar, you can preview the upcoming weeks here.

The New Year is always a time for resolutions, and we would like to encourage you to consider ways which you can Grow Well, Live Well, Eat Well, and Be Well in 2012. One of our favorite ways to Live Well is bicycling. Did you know that you can ride your bike throughout the winter? Check out this blog post on the INDYCOG website for some tips on how to be a winter rider.

Your next step is to join us on January 2, 2012 for Mayor Ballard's Polar Bear Pedal. Ride from the Indy Bike Hub out to the Major Taylor Velodrome and back with cold-hardy folks and Mayor Ballard! Registration begins at 10a at the Bike Hub, and we will depart around 11a for the velodrome. Upon returning to the Bike Hub, all are invited to celebrate the ride with a pint from Tomlinson Tap Room. IWFM is a sponsor of the ride, which means we need 10 people (at least!) to join us for the ride. Can you join the team? Register here or email info@indywinterfarmersmarket.org if you would like more information.

Support Local Heritage Poultry

2011-11-28T08:03:00.000-08:00

Are you a chicken or an egg eater? Do you raise chickens or want to learn how? Check out this flyer to learn about heritage breeds you can find at the IWFM.

Some of our poultry meat vendors: KG Acres, Fruit Loop Acres, Homestead Heritage, Eden Pastures, Schacht Farm, Simpson's Farm

Some of our egg vendors: Circle L Bison, Farming For Life, Homestead Heritage, Mulberry Creek, Schacht Farm, Simpson's Farm Market, Eden Pastures

If you are interested in learning more about raising chickens in Indianapolis, check out Naptown Chickens Facebook page.

Winter Root Puree Recipe

2011-11-22T07:46:00.000-08:00

Winter root vegetables are showing up again at the IWFM! Arriving in large quantities just last week, the carrots were beautiful and plentiful, beets are round and plump, and sweet potatoes are ready to roll! Wondering how to use them all? Get one more meal from your grill before winter sets in with a great recipe from Chef JJ's Back Yard in Broad Ripple.

Winter Root Puree
Serving size: 10

Ingredients:
1 medium butternut squash, peeled & seeded
1 medium celery root, peeled
3 medium potatoes
3 large carrots, peeled
3 large parsnips, peeled
Olive oil as needed
kosher salt to taste
pepper to taste
chicken or vegetable stock as needed
2-3 tablespoons unsalted butter or Ghee
3 tablespoons whilling cream (optional)
ground nutmeg to taste

Directions:
1. Set up the electric/gas grill for indirect heat at 400 degrees F. Cut vegetables into 1-inch cubes. Toss in olive oil, salt and pepper and place in a grill-safe dish. Pour enough stock into the dish so that it comes 2 inches up the sides. Roast until tender.
2. Puree half of the vegetables in a food processor with half of the stock. Repeat with the remaining vegetables and stock. If additional liquid is needed to process, add some cream. Once all the veggies are pureed, add the butter, nutmeg, and additional salt and pepper if needed. If you are looking for a thinner consistency or richer texture, add more cream as desired.

Parking Options at the IWFM

2011-11-15T21:02:00.001-08:00

Wondering how to park on Saturday when you visit the market? You have a number of options!

Free Lots: There are 2 free lots available. These are usually paid, but on Saturdays the arms will be raised. The lots won't be marked "IWFM parking" but a sign will be placed at the entrance that reads, "Park at your own Risk." During the first weeks of the market, we will have a volunteer stand at the entrance to let you know which lots to park in. When you exit, the arm will be lowered, but if you approach slowly it will raise. These 2 lots will be open:

The northeast corner of Alabama St. and Market St. (directly across from the Indy Bike Hub sign)

The Arena Square bank lot on the northeast corner of New Jersey St and Washington St

Metered parking is also available on Market St, Delaware St, Wabash St, and Alabama St. Click here for a map of all parking.

Free bike parking is available near both the east and west wings of the City Market. You may also park your bicycle inside the new Indy Bike Hub for $1 an hour, or $5 a day.

Bus lines 2, 5, 8, 17, 19, and 21 make stops within walking distance of the City Market on Saturdays.

However you arrive, we can't wait to see you on Saturday!

This Week's Recipe from A Couple Cooks

2011-11-09T06:35:00.000-08:00

Check out this week's recipe from A Couple Cooks:

Stuffed Acorn Squash with Quinoa and Herbs

Volunteer with the IWFM!

2011-11-02T06:13:00.000-07:00

It takes the community to make the Indy Winter Farmers Market a success!

On Monday, Nov. 7 and Monday, Nov. 14, come learn about how volunteers and the community can help the IWFM this season. Familiarize yourself with our new space, get the opportunity to ask any questions you may have about volunteering, and learn about our Volunteer Challenge! (see below)

This is not a mandatory event for volunteers, but we would LOVE to see you! You can RSVP on Volunteer Spot or on our Facebook events: Nov. 7 or Nov. 14

Volunteers are needed in different shifts to help vendors unload product at the beginning of the market, reload product and tear down tables at the end of the market, and help welcome and assist shoppers at the market info table during the market. Sign up for volunteer shifts at our Volunteer Spot page!

What is our Volunteer Challenge? Glad you asked! This season, the IWFM is initiating a challenge among Indianapolis neighborhoods and local businesses/organizations. Each week, every volunteer will earn one point for either a neighborhood or organization which they support. Yes, you can bring your friends, families, and coworkers to earn points too, and you don't have to live in the neighborhood or work at the organization. There will be a tally sheet at the market so that everyone can track who's in the lead (we've already had one neighborhood guarantee that they'll win the prize!). At the end of the season, the neighborhood and the organization with the most points will each win $100 worth of vegetable seeds and starts! Ever wanted to start a community or workplace garden? This could be your chance!

The IWFM wouldn't be in existence if it weren't for great volunteers. We are so thankful for all the support we receive from our community. Thanks again and we look forward to seeing you soon!

Meet Our 2011-2012 Vendors!

2011-10-28T06:11:00.000-07:00

The start of the IWFM is just 2 weeks away! We are excited to be back and in our new location - the West Wing of the Indianapolis City Market. The new space offers new opportunities for partnerships and events that expand our ability to serve the Indianapolis community. More fresh produce, meats, dairy and your favorite prepared foods will soon be available every Saturday morning in the heart of downtown.

Below is the list of folks who will be at our market. Though attendance every week is different, each vendor adds their own unique product to the mix. We look forward to seeing you in 2 weeks!

240 Sweet
3 Days in Paris
3 in 1 Restaurant
Amazing Potato Chip
Artisano's Oils & Spices
Big City Farms
Body Eclectic
Bridgeton Mill
Brotgarten
Brown Family Farm
Captain Jim's Sauces
Chacewater Olive Oil
Chocolate for the Spirit
Circle City Cheesecake
Circle L Bison
Dickinson Custom Furniture
Duos
Eden Farms Inc
Eden Pastures/Full Hand Farm/Sumac Grove
Farming for Life
Fermenti Artisan
Fields Farm Fresh
Fields of Agape
Fruit Loop Acres
Good Life Farms
Growing Places Indy
Harvest Cafe Coffee Roasters
Harvest Moon
Harvestland Farm
Hidden Pond Farm
Hobbit Gardens
Hole Pottery
Homestead Growers/Local Folks
Homestead Heritage
Independence Natural Skincare
Keen-Wah
KG Acres
Lena's Mediterranean Kitchen
Lick LLC
Litterally Divine Toffee & Truffles
Ludwig Farmstead Creamery
Mozingo Farm
Mulberry Creek Farm
Natural Born Juicers
Paper or Plastic
Peace Leaf Tea
Pet Lovers Organic Bakery
Raw Gourmet Delights
Rene's Bakery
Rosie's Riblets
Sapori D'Italia
Schacht Farm
Simpson's Farm Market
Smoking Goose
South Circle Farms
Stout's Melody Acres
The Christopher Farm
The Gluten Free Measuring Cup
Tracey Clean
Traders Point Creamery
Tranquil Ridge Farm
U-Relish
Wild Alaska Salmon
Wildflower Ridge Honey
Wild Apple Farm
Yeager Farm Produce

White River State Park Advances Slow Food Movement

2011-06-29T20:06:00.000-07:00

In Collaboration with Wishard Slow Food Garden and Duos Indy Mobile Kitchen’s Food Truck brings healthy lunch option to the Park each Thursday.

WHAT:

Visitors to White River State Park on Thursdays now have an opportunity to experience and taste the Slow Food Movement thanks to a newly formed collaboration between the Park and its Wishard Slow Food Garden and Duos Indy Mobile Kitchen.
Members of the media are invited to come learn more about the Slow Food Movement while sampling food* from the mobile kitchen of Duos Indy.
The Wishard Slow Food Garden at White River State Park (a partnership with Growing Places Indy and Slow Food Indy) is a 6,000-sq. ft. urban garden that supports education and engagement in urban gardening and healthful food, as well as provides produce for distribution through local farmers’ markets and eateries, now including Duos.
Adults and children visiting the Park each Thursday will be able to enjoy a healthy lunch with many local ingredients, some harvested directly from the Garden.

WHERE:

White River State Park at the Wishard Slow Food Garden – just north of the circle drive by the Visitors Center at 801 W. Washington St.

WHEN:

June 30 – Media availability and media tastings/sampling from 11:30 a.m. – 1 p.m.

WHO for media availability:

Bob Whitt, Executive Director, White River State Park Commission
Becky Hostetter, Owner/Chef, Duos Indy Mobile Kitchen/Food Truck
Laura Henderson, Founder/Director, Growing Places Indy and Director of the Garden

* FOOD samples for media served this Thursday June 30 2011 for media event:

Panzanella Salad(beautiful bread salad with veggies and basil…vegan)
Chicken Salad with Giardiniera and Artichoke Hearts on bed of greens
Grilled Portobello on open faced bread with Gorgonzola Butter and Roasted Red Pepper Vinaigrette (vegan option)
Ligurian Green Vegetable Soup (vegan)
Dulce De Leche Cheesecake Bars

Neighbor Power! is this Saturday!

2011-05-17T12:11:00.000-07:00

Join the Food Coalition this year at Neighbor Power!, a gathering to inspire communities. The event will be a place to talk about how neighbors can make the city a better place to live, work, and play, and is free and open to everyone! Presenters from all over the Indianapolis food system will be sharing their stories about their projects within the food movement and the difference they’ve made in their neighborhoods. Gardens, farms, community development, youth engagement, and many other topics will be explored, and we want you to join the discussion!

May 21, 2011
8:30am (registration) - 3pm
University of Indianapolis
Schwitzer Student Center
1400 E Hanna Ave

REGISTRATION STILL OPEN! www.neighborpowerindy.org

Continental breakfast and lunch provided

Food Coalition organized Workshops:

9:45 - 11am

Session I Workshop: It Starts with a Seed - Ginny Roberts, Linda Proffitt, and Matthew Jose - How growing food in an urban landscape can transform a neighborhood’s economy, health, and community.

9:45 - 11am

Session I Workshop: Serving Indianapolis - World Café (break-out discussion groups) provides you the opportunity to discuss the Food Coalition’s presence and influence in the Indianapolis community.

11:15 - 12:30

Session II: An Appetite for Progress - Michael Kaufmann (Wishard), Tyler Henderson (Slow Food Garden), Joel O'Neil (38th & Meridian Farmers Market), Starla Officer (Near West Community Gardens), Chris Harrell (Brownfield Redevelopment)
Learn how food projects have impacted the work of community supporters.

11:15 - 12:30

Session II: Food for Thought and Action - Hear the struggles and triumphs of two neighborhood food-coops in the making. (Organized by members of the Indy Food Cooperative's Pogue's Run Grocer and the Pleasant Run Grocer in Fountain Square)

If you have any questions, feel free to email April at april@indyfoodfarmfamily.org
or call April on her cell 317.417.8449

IWFM Customer Survey

2011-05-15T10:00:00.000-07:00

Please complete the IWFM customer survey. The purpose of the survey is to better understand who we are serving, how well we are serving you, and what we can do better. It is an online survey and will take only about 10 minutes to complete.

Thank you kindly!

Take the survey now!

This Old Farm Rebuilding Gala

2011-05-13T10:53:00.000-07:00

This Old Farm Rebuilding Gala

Saturday, May 21

6-9 PM

Red Barn, Traders Point Creamery

9101 Moore Road, Zionsville

Artisan wine, cheese, meat, chocolate and pastry

tasting and purchasing opportunity

Comedy Skit by

“The Not Ready for Harvest Time Players”

Silent auction

Live Music by Chad Mills

Appetizers

Cash bar

$25 each or family of 5 for $100

Get tickets from maria@valentinehillfarm.com; at the Creamery Dairy Store; or at the

Valentine Hill Farm table at farmer’s markets (Traders Point, Binford, Broad Ripple,

Zionsville and City Market)

Call for volunteers this Saturday April 30th, 2011

2011-04-25T06:34:00.000-07:00

Dear Family, Friends, and loyal volunteers of the Indy Winter Farmers Market,

We've come to the final week of the market season this year, and it's been another fantastic season! With fabulous vendors, ever more customers, an exciting new sponsorship, and dedicated volunteers, we could not be more pleased. We look forward to providing you with more of the best in quality local food next year.

We have been very lucky to use the Maxwell space this year, and in order to make sure we leave the space in good order, we need to have an intensive cleaning and tear-down this Saturday after the market. We will be taking down lights, cleaning the floors, moving out tables & chairs, taking down the cloud curtains, and more. We really need volunteers to help us finish this task as quickly as possible, so we're asking you to help us. We will stay after the market until around 3pm cleaning and closing out the Maxwell. If you can join for any or all of this time, please let us know. We know that the market wouldn't be what it is without our dedicated volunteers, and we are very grateful for all the help you've given us this season.

Grow well, Eat well, Live well, Be well -
IWFM Staff

Lemon Garlic Zucchini Pasta with Tomato Basil Garnish and Mac Nut Cheeze

2011-04-13T16:15:00.000-07:00

via Audrey Barron (thanks Audrey!)

Lemon Garlic Zucchini Pasta
with Tomato Basil Garnish and Mac Nut Cheeze

Makes 2-4 servings

Lemon Garlic Sauce

1/4 cup macadamia nuts
1/4 cup olive oil
1/4 cup fresh lemon juice
3 small garlic cloves
pinch of salt
2 tablespoons water

Pasta

2 large zucchini, peeled and cut in half horizontally
10 cherry tomatoes, quartered
12-15 leaves of fresh basil (available at the IWFM!)
4 whole macadamia nuts

To make garlic sauce, blend first five ingredients in high-speed blender until smooth and macadamia nuts are completely blended. Add the water and blend until completely combined. Set aside.
Use spiralizer to create pasta from your zucchini noodles.
Cut your basil into thin strips.
Pour sauce over pasta, sprinkle with basil and tomato. Use microplane or small grater to grate the macadamia nuts over pasta like parmesan cheese.
Enjoy with someone you love :)

NOTE:

If you don't have a spiralizer, use a vegetable peeler or mandolin to make your noodles.
Make extra sauce to use for pasta during the week

4 More Weeks of Indy Winter Farmers Market

2011-04-06T18:31:00.001-07:00

Only 4 more weeks remaining in the Indy Winter Farmers Market season! Be sure to join us to celebrate the last four weeks of the wonderful collection of IWFM growers and producers all in one place, as well as our last four weeks in the fabulous Maxwell location. We know that April is a busy month, with lots of events and the excitement of warmer weather and things to be done outside. Please know how deeply the IWFM staff, vendors and volunteers appreciate your continued commitment to the great local products we work hard to make available, and your continued presence at the IWFM throughout the month of April. Don't stop now!

Many, many thanks to those who took our flyer, donated for a raffle ticket, button t-shirt, or just to support the IWFM and Wishard Health Services vision for making the good food offered at the IWFM available to individuals who don't have adequate access. Just this week the IWFM received approval from the USDA Food & Nutrition Service to accept Electronic Benefits Transfer through the Supplemental Nutrition Assistance Program (food stamps) beginning in November 2011. This is a huge win! Additionally, we are working with Wishard Health Services to implement other methods for bringing good food to more people and more people to good food.

Your support of these programs is critical to their success. Please help us meet our goal of raising $5,000 in the month of April to support this new programming. We know that creating meaningful change in our community is a collective effort. It requires individuals, institutions, policy makers - all as part of the same community - to be willing to step up in whatever way they can to individually contribute to a collective effort for change.

I'm writing from Los Angeles this week, where I am meeting and learning from individuals, institutions and policy makers who are working to create lasting, positive change in the lives of individuals in order to do the same in communities. One of the many amazing people I've met so far, said the question we must ask is "How are the children?" If the answer is not that they are healthy, happy, and well, then we are not doing the work that needs to be done. When one in three children in Indiana is overweight or obese, when diabetes is epidemic, when children are malnourished AND obese, when children cannot achieve their potential because they are hungry and undernourished, when the answer to the question is "Not okay" - then WE know WE have a lot of work to do. There is no WE without each and every one of us, and together we can create meaningful change.

IWFM Vendors & Local Businesses Contributing Raffle Prizes

2011-03-31T06:52:00.000-07:00

Many thanks to the IWFM Vendors and Local Businesses that have contributed Raffle Prizes for our effort to raise a minimum of $5000 in April. These funds will go directly to the development, implementation and operations of programming that will make the good food available at the IWFM accessible to food insecure individuals in Indianapolis. For every $1 Raffle ticket you purchase this month at the IWFM, you increase your chances of winning one or more great prizes from our generous prize contributors! Plus, you'll be helping to ensure everyone has the opportunity to Grow well. Eat well. Live well. & Be well.

Watch for more each week!

Prizes from IWFM Vendors:

240 Sweet

3 Days in Paris - Market Fresh Crepes

Artisano's Oils & Spices

Bee Free Bakery

Dickinson Custom Kitchenware

KGAcres

Lena's Mediterranean Kitchen

Local Folks Foods

Natural Born Juicers

Raw Gourmet Delights

Rene's Bakery

Tracey Clean

Prizes from Local Businesses:

Best Chocolate in Town

Calvin Fletcher Coffee Shop

City Dogs

Cityoga

Edible Indy

Flat12 Bierwerks

Good Earth Natural Foods

H2O Sushi

INDYCOG

Indy's Kitchen

Invoke Studio

Mass Ave. Toys

Mass Ave. Wine Shoppe

Monon Coffee Shop

Pizzology

RBistro

Silver in the City/At Home in the City

SunKing Brewery

Tomlinson Tap Room

Have a prize to offer for next week's raffle? Contact info@indywinterfarmersmarket.org to make your raffle prize contribution. We'll add you to the e-newsletter announcement, and post your business' name at the IWFM.

Fundraising for Good Food for All!

2011-03-31T06:49:00.000-07:00

Please read here about our new sponsorship from Wishard Health Services.

Each week in April you will have the opportunity to help us raise a minimum of $5,000 toward the goal of making the IWFM more accessible to individuals of all income levels in Indianapolis (programming to begin in November 2011). We believe that people have a right to decide what they eat, and yet it can be hard to eat well when the junk foods provide the cheapest calories. With your help, we can give more people the opportunity to both choose and afford good food.

IWFM T-shirt - The first ever IWFM t-shirt will be available for sale, $20 each. T-shirts are available in both men's and women's sizes, while supplies last.

Raffle Tickets - Each week you can enter to win from a great array of exciting Raffle Prizes. Tickets are $1 each, or eleven for $10. We will draw winners at the end of the market on April 2, 9, 16 and 23. Winners can pick up their prizes the following week at the IWFM.

Buttons - Be the first to sport the full series of four buttons for only $1 per button! Or pick your favorite and buy some for friends! Each represents one phrase in our motto: - Grow well. - Eat well. - Live well. - Be well.

Give - If t-shirts, buttons and raffle prizes aren't your thing, we still welcome you to express the Power of One individual to make a difference as part of a collective effort by contributing $1, or whatever amount you choose. * Each $1 will go toward our minimum goal of raising $5,000 in the month of April. All funds raised will directly contribute to the development, implementation and on-going operations of new programming that will make the IWFM accessible to more individuals in Indianapolis, regardless of income level.

* Please note, the IWFM is not a 501c3 organization, therefore donations are not tax deductible.

Adding a New Sponsor, Growing our Community

2011-03-31T06:45:00.000-07:00

Grow well. Eat well. Live well. This is the motto of the Indy Winter Farmers Market (IWFM). We believe it represents a full-circle vision for food systems and community health. We must grow our food well, in ways that nurture farmland ecology and all who eat from it. We must eat well, choosing foods and eating habits that will nourish our bodies and minds, as well as inspire pleasure in the experience of eating healthy, whole foods. We must live well, enjoying quality of life and making lifestyle choices that respect each other, our communities, the environment, and ourselves.

We are pleased to announce a new partner in this vision, Wishard Health Services. Wishard believes that these three elements are critical contributors to helping people be well. When we have access to food that is grown well; when we have the information and resources to eat well; when we are empowered within our community to live well; then we greatly enhance our capacity to be well.

Wishard Health Services is partnering with the IWFM to sponsor a new food access program that will make the good food available at the IWFM accessible to a broader scope of the central Indianapolis population. Wishard is a core provider of service and care to our community’s most vulnerable, and it has long supported food access and community health. Providing healthful food options is an integral part of the community’s health and the Wishard model of care. Nutrition is a serious challenge for many in the urban population, and Wishard is proud to serve as an advocate and resource for advancing awareness and adoption of healthy lifestyles and food choices to support improved health outcomes.

We are deeply grateful to Wishard Health Services for their sponsorship, which provides the seed to make it happen. However, as we all know, it takes more than seeds to grow a successful garden.

Together Wishard Health Services and the IWFM are issuing a challenge to the community to help raise the funds to make this program a success. Our goal is to raise a minimum of $5,000 in the month of April to contribute to the development, implementation and on-going operations of this new program. If each person who visits the market gave only $1 per visit, we could easily exceed this minimum goal in one month. We will have t-shirts, buttons and fantastic raffle prizes each week in April, to make giving more fun! Be the first to sport our fantastically updated logo. Read more below.

We hope you will help us meet this goal. It takes the commitment of a community to ensure everyone has the opportunity to: Grow well. Eat well. Live well. & Be well.

Raw Mediterranean Kale Salad - Audrey Barron

2011-03-23T16:38:00.000-07:00

Yield: 3 Cups (2 -3 Servings)

½ bunch kale, de-stemmed (about 1 cup packed) and cut into thin ribbons (chiffonade)
1/8 head cabbage, shredded (1 ¼ cups)
2 tablespoon red onion, finely julienned
2 tablespoons olive oil
1 tablespoon light miso
½ tablespoon lemon juice, fresh squeezed
½ tablespoon orange juice, fresh squeezed
1 tomato, diced
½ tablespoon raw honey
½ red jalapeno pepper, seeded and minced (or substitute a dash cayenne pepper)
1 teaspoon onion powder
½ teaspoon powdered mustard
½ teaspoon crushed garlic
1/8 teaspoon sea salt
¼ cup pine nuts
2 tablespoon oil-packed capers, optional
¼ cup kalamata olives, pitted and chopped, optional
2 tablespoons dulse flakes, optional

1. For the dressing: Combine the oils, miso, lemon juice, orange juice, honey, onion powder, mustard powder, and crushed garlic in a bowl and use a whisk to combine. In a large bowl, massage the kale well for a couple of minutes to soften.

2. Add the cabbage, tomato, jalapeno, pine nuts and red onion to the bowl of softened kale. Pour the dressing over the mixture, toss, and season with salt to taste. Garnish with the optional capers, dulse and olives and serve

3. This salad is best served immediately, but it can also be stored in a covered container in the refrigerator for up to 24 hours.

Audrey Barron is a Certified Raw Food Chef that offers lectures, classes and retreats on preparation of delicious living food dishes, healthy eating, wellness and benefits of raw/living foods.

Learn more about Audrey at http://www.beofbliss.com/ and http://foodblissworkshops.blogspot.com/

Retaining the Power of Choice

2011-03-09T14:46:00.001-08:00

What if we lost the option to choose chemical-free and organic produce, grass fed beef and dairy, humanely raised meats or an exclusively vegan diet? What if we lost our right to choose locally or sustainably grown foods? What if we lost the option to purchase those foods directly from farmers? What if direct from a farmer was the only way to ensure choice?

What if we lost the right to grow our own gardens and save our own seeds? What if we did not have the option to choose to eat foods that have not been genetically altered? What if all we had were groceries filled with chemically treated produce, meat and dairy laced with synthetic hormone, antibiotic, steroid and other residual chemical products, and aisle after aisle of highly processed boxed, bagged and bottled calories labeled and sold as food?

If you had all the choices in the world, you could eat anything and everything you want, what would you choose? Would you choose to eat foods that contribute to the destruction of the environment? How about foods grown and produced using inhumane labor practices? Does it sounds appetizing to eat foods produced in a system in which a food industry conglomerate owns or otherwise controls a farmer’s access to and selection of seeds, or animal breeds, or farming practices? How about food from a farm that has created air and water pollution to the point that farmers, fisherman, neighbors have become chronically ill or experienced neurological damage? Would you choose to eat primarily foods that will increase your chances of diabetes, obesity, cancer, heart disease, high cholesterol, asthma and other chronic diseases? If you faced any of these health problems, would you select foods that decrease your ability to heal and recover?

The reality is that probably each and every one of us would answer NO! to the questions above. And the reality is that probably each and every one of us eats these foods every day. Most people ONLY eat these foods and do not have the knowledge, access or financial means to choose from other options. Perhaps most ironically, this includes many American farmers and farmers worldwide who do no longer have the necessary local systems and community networks available to afford the choice to farm or eat outside the agribusiness system.

How do you want to feed your children? How do you want to feed to the world’s most vulnerable, most disadvantaged, most diseased, most hungry people? Would you choose whatever is most convenient, fast, cheap, and easy? Are fast, cheap, easy, empty calories the long-term solution? Do we care enough to commit to a better future by actively working to create a sustainable supply of real, whole, nutritious, health promoting food to break the cycle of poverty and hunger? Or is that idealistic, unrealistic? Or is it more than we are willing to invest for a certain low to loss financial return?

Retaining the power to choose what and how we eat and grow food is already an effectively become a privilege, and one that we must actually work very hard to maintain. We must care enough to educate ourselves and take action to protect the power of choice. It is no longer sufficient to vote with our forks alone. We must make time to be educated on the issues. We must know the issues facing the farmers, the producers, the food entrepreneurs, the restaurateurs, the school cafeterias, the local distributors, the doctors and teachers and the city and state planners. We must demand these issues be part of social and political conversation. We must empower or friends, and we must vote with our votes. Otherwise we will quickly, quietly and potentially entirely loose the power of choice.

Right now we still have the power of choice! Right here in Indianapolis organizations, farmers, locally based food businesses and individuals are working hard to create the path to a future in which choice could again be a right, not just a privilege. We must care enough to educate ourselves and take action to protect the power of choice. We must make time to be educated on the issues. We must know the issues facing the farmers, the producers, the food entrepreneurs, the restaurateurs, the school cafeterias, the local distributors, the doctors and teachers and the city and state planners. We must demand these issues be part of social and political conversation. We must empower our friends, and we must vote with our votes, as well as our forks.

Know enough to know that just because we want utopia, doesn’t make it so. We must recognize that the steps toward progress can only walk the path that exists, in the process of building a new one. Know enough not to be fooled by a wolf in sheep’s clothing – AND - Don’t let the perfect be the enemy of the good. Talk to those you disagree with, it’s one of the best ways to learn. Don’t give up or resign because it is hard or you don’t know enough yet. Stay involved.

This is a lifelong journey, but it’s one to which we must commit, whether we get to enjoy the future we’re working for ourselves, or whether our children or grandchildren enjoy a future of choice because of the work we do now.

The Genetically Modified Foods Choice

2011-03-09T14:43:00.000-08:00

What is the problem with genetically modified/engineered/altered (GMO or GE) foods? We’re told there is no evidence that GMO corn, soy, alfalfa and sugar beets are unsafe, and we don’t eat biotech corn for ethanol production anyway?

No one will tell you. There will be no warning or differentiating labels, whether it’s a simple cut of grass fed meat, or a lovely cake, or a bottle of juice, or a can of tomato sauce. You won’t know what contains GMO ingredients and what does not. This is not a concern of the future. It is the current reality.

GMO foods will not be organic, as these GMOs are engineered to require proprietary chemical application to grow.

GMOs cannot be isolated to specific fields, certain farms, or select countries. GMOs will affect the entire food chain.

The farmers you trust to offer you choice will find it harder and harder and eventually impossible to source GMO free grain or hay, or to protect their own fields from cross-pollination and thus genetic contamination. Following on the transition of grains and commodities, GMO technology will spread for use in vegetables, and the same potential for cross-pollination will occur. Vegetable farmers will face the fate of commodity farmers – denied the right or ability to save their own seed and sued by patent-holding corporations when acts of nature bring patented GMO seeds onto their property.

No one predicted that the transition to a faster, more efficient, cheaper way of producing food would lead to the health, environmental and economic crises now directly linked to the transitions brought about by agribusiness and food science. Are you willing to wager our collective future on what the interests promoting GMOs are NOT publically predicting?

In the past month, the USDA has approved three new biotech crops for use in the US: Roundup Ready GMO alfalfa, Roundup Ready GMO sugar beets and a new biotech corn for ethanol production. These crops could go into fields as early as this spring. It is widely acknowledged that these crops will contaminate the genetic make-up of both conventional and organic farmers’ non-GMO crops.

This decision will do more to eliminate our power of choice in what we eat than potentially anything has thus far. If left standing, this decision will further erode the ability of farmers to choose what and how they want to grow on their land. If left standing, this decision will make it increasingly more difficult as a consumer to access organic or sustainably grown food, even as more and more people are demanding improved access to choice.

You can take action to make your voice heard and support the effort to stop our loss of the power to choose. Sign the petition at Food Democracy Now.

In Indiana we must Stop GMOs on our farmland!

2011-03-06T15:14:00.000-08:00

We encourage you to take action. In the state of Indiana, our farmland will be used to grow these crops. It will hurt our farmland, farmers, our farmers markets and our inherent right to eat foods we can trust. This alfalfa will contaminate our grassfed animals, this biotech corn will take over more valuable acres in our state while cross-pollinating and thus contaminating non GMO corn, and these sugar beets will be in your food - unlabeled as GMO. You will not be able to control or even know whether or not you are eating GMO contaminated foods, and the chances will be better than not that you will be eating them all the time if these three crops are allowed into our fields.

Re-posted From Food Democracy Now:
Unbelievably, in the past 3 weeks, the Obama administration has approved 3 GMO crops. First it was Monsanto’s Roundup Ready alfalfa, then Monsanto’s GMO sugar beets and just last Friday, as Egypt celebrated it’s freedom, the Obama U.S. Department of Agriculture gave the go ahead to a GMO variety of industrial corn to be used to produce ethanol.1

That’s right, 3 GMO crops got the Obama Rubber Stamp in the past 3 weeks.

At a time when the Obama administration should be forging ahead to make agriculture more sustainable, encouraging more farmers to convert to organic farming practices, they’ve decided to double down on an unproven and untested technology over the objections of millions of Americans and a growing chorus of food manufacturers, both organic and conventional, who find these lab engineered food products to be worrisome for a variety of reasons.

Already more than 75,000 American citizens and two dozen farm, food and agricultural organizations have signed a letter to President Obama asking him to retract his recent decisions on GMO alfalfa and sugar beets.

Clearly the President and his staff have not gotten the message!

If you’ve already signed this letter, thank you, but ask that you forward this message to 3 of your friends so that they can have the opportunity to sign it as well. If everyone who has signed it had 1 friend sign as well, more than 150,000 people will have signed this letter.

If you haven't signed, please click on the link below and then forward this to 3 friends you know who care about this critical issue — Help us get more than 100,000 signatures — we need to keep the pressure on!

http://action.fooddemocracynow.org/go/347?akid=298.65136.XqXv6Q&t=7

Here's a brief recap of the Obama administration's appalling cave to Monsanto and the biotech industry in just the last 3 weeks.

1. Monsanto’s Roundup Ready GMO alfalfa - Jan. 27th, 2011 - Over the objections of hundreds of thousands of American citizens, the White House approved this unnecessary crop - despite the fact that 93% of alfalfa hay grown in the U.S. does not use herbicides and that genetic contamination with conventional, non-GMO and organic alfalfa threatens the livelihoods of tens of thousands of family farmers and the food choices of more than 50 million organic consumers.2

2. Monsanto’s Roundup Ready GMO sugar beets - Feb. 4, 2011 - Defying a court order to complete a proper Environmental Impact Statement (EIS) the USDA announced that it is granting a “partial” approval of Monsanto’s GMO sugar beets, giving farmers and seed dealers the clear signal that final approval is right around the corner. By the time the EIS is expected to be complete, sometime in May, farmers will have already started planting their crop for the next year since the USDA says it gave the green light to avert a “sugar shortage” in the U.S. Sugar beets comprise some 54% of U.S. sugar found in everything from soda, other beverages, candy bars3

3. Syngenta’s Enogen Alpha-Amylase Corn for Ethanol - Feb 11, 2011 - This new GMO amylase corn product contains an enzyme that allegedly allows an increase in ethanol production with a reduction of natural gas and water usage, thus saving ethanol plants money. While caving to the biotech and ethanol industries, the Obama administration basically ignored the concerns of leading food manufacturers who fear that if this new industrial corn cross-pollinates with or is accidentally mixed with corn used to make food products, it could lead to crumbly corn chips, soggy cereal and a host of other food processing disasters.4

Despite being comprised of more than 43 powerful companies such as General Mills, ConAgra Mills, ADM Milling and Quaker Oats, the Obama administration completely dismissed the concerns of the North American Miller’s Association, comprised of some of the largest food manufacturers in U.S. in order to favor the biotech and ethanol corporate agenda, both industries with checkered pasts and products of dubious benefit.

Please take a moment to tell President Obama that you’re outraged over his decision to approve a crop technology that has not lived up to its marketing promises, increasingly harms farmer profitability and has potential negative human health and environmental consequences.

Click on the link below to tell President Obama that you're outraged by these recent decisions and care about how your food is produced and what it’s in it and that it’s time to put the health and safety of farmers and America’s 50 million organic consumers over corporate profits.

http://action.fooddemocracynow.org/go/347?akid=298.65136.XqXv6Q&t=9

Thanks for taking action — your support is greatly appreciated! We need your help to keep the pressure on! If you can, please consider chipping in as little as $10 to help us continue this fight.

http://fdn.actionkit.com/go/donate/133?akid=298.65136.XqXv6Q&t=12

We rely on folks like you to keep us going. Thanks again for your support.

Thank you for participating in food democracy — your action today may help save the organic industry.

Dave, Lisa and the Food Democracy Now! Team

Sources:

1. “Vilsack Clears Industrial Biotech Corn”, Des Moines Register, February 11, 2011.
http://action.fooddemocracynow.org/go/343?akid=298.65136.XqXv6Q&t=14

2. “U.S. Approves Gene-Altered Alfalfa, Fails to Protect Organic Farms”, Rodale News, January 27, 2011.
http://action.fooddemocracynow.org/go/344?akid=298.65136.XqXv6Q&t=16

3. “USDA Approves Genetically Engineered Sugar Beets Without Ample Review”, Rodale News, February 4, 2011
http://action.fooddemocracynow.org/go/345?akid=298.65136.XqXv6Q&t=18

4. “How Ethanol Production Could Make for Crumbly Corn Chips”, The Christian Science Monitor, February 15, 2011.
http://action.fooddemocracynow.org/go/346?akid=298.65136.XqXv6Q&t=20

Love the Indy Winter Farmers Market? Then we want to talk to you!

2011-02-27T07:31:00.000-08:00

The IWFM has partnered with Butler University students studying Research Methods for Public Relations and Advertising to learn more about why you choose to shop at the Market. As a part of our information gathering, students will be conducting focus groups and we want you to participate.

Participants can choose from one of two upcoming focus groups:

Saturday, March 5th at 1:30 PM or

Monday, March 7th at 6:45 PM.

The focus group will last approximately one hour and will be held on Butler’s campus. Your participation will contribute greatly to students' experience in the class, and the findings will be shared with the IWFM. For more information, or to sign up for one of these focus groups, please contact Dr. Mark Rademacher, Butler University College of Communication, at mrademac@butler.edu or (317) 940-9823.

Growing

2011-02-23T06:58:00.000-08:00

This week was our fourth week of planting - starting seeds. I've had my first heartbreaking loss of the season already. Nearly one-third of my artichoke sprouts perished from too much heat/lack of water as we learn how to grow in our new indoor set up. That's the way life goes; some things flourish, while others perish. I took a few minutes to be angry and heartbroken and then went back to planting more seeds of various types of vegetables. We can't be stopped by our losses or failures, but we can learn from them.

It has been an amazing experience to be part of and witness Indy's local food movement take root and begin to flourish. Neither the process of growth, nor the community itself has been without loss. A look back at the list of our first and second season vendors shows loss and addition within our growth to season three. A look back at the Indianapolis local food scene from 2008 to present is equally striking. Yet, no loss or failure has brought the movement to a halt. On the contrary, I think we have learned and grown stronger. In the first two months of 2011, new and exciting developments have been realized that are sure to bring only more growth - new farms, new farmers, new food education coalitions, new food and beverage establishments and more. Even as we are losing farmers, losing farmland, and losing out to Agribusiness interests. We can only hope the balance continues to work itself out in favor of the farmers, consumers, environment and future generations. I believe it will, if we keep learning and observing and supporting each other as community in our work.

One of the most exciting new programs to grow at the IWFM this year has been a voucher program for low-income seniors. This voucher program was made possible by funding from Gleaners Food Bank and a partnership with the Indiana Housing Agency. Over the course of the season we have had voucher recipients come to the market to buy produce, meats and other whole foods. Last week we had a record number of attendees in one week. It reinforced two things for me. First, that the IWFM is and has been more diverse in population served than it is often credited. Second, that there is tremendous potential and receptivity to better serve a diverse population. Together, we can tip the balance in favor of healthier communities, in which we are all more invested in each other and our equal and unlimited ability to flourish.

We promise that the IWFM will continue to work to grow and nurture new and returning farmers and food producers, while seeking continuously to better serve a broader spectrum of the populations with access to "Good, Clean, Fair food."

~ Laura Henderson, IWFM Founder & Executive Director

Do you think we need to change the way we eat in this country?

2011-02-02T16:20:00.000-08:00

Repost via Slow Food USA...

On February 12, that will be the topic of discussion for an amazing array of speakers - including Slow Food USA's President Josh Viertel. It's part of the TEDx events: short, carefully prepared talks to share 'ideas worth spreading'. And the good news is you can be a part of it!

Joining Josh at the one day event will be over 20 high-profile speakers including the makers of "King Corn", the first farmer to receive a MacArthur 'Genius' Fellowship, and the USDA's coordinator of 'Know Your Farmer, Know your Food', all sharing ideas about how we can shift our industrial food system to one that provides good, clean, fair food for all.

This is a fantastic opportunity to stimulate these conversations in your local area. And a great excuse to get together with like-minded people in your community! Click here to find out how to host or attend a live 'Viewing Party' on Saturday February 12:

http://tedxmanhattan.org/viewing-parties/

Can't make a Viewing Party? No problem! We'll be live-streaming the TEDx talks on our website, so you can take part in the conversation from the comfort of your own home.

TEDx talks feature thought leaders at the cutting edge of their industry. This day is focused entirely on food - a testament to the importance of finding new ways to redefine the way we grow and eat food.

The thought-provoking speakers can be broadcast right into your home, cafe, town hall - or wherever you want to gather to share these ideas in your community. Click here to find out more: http://tedxmanhattan.org/viewing-parties/

Thanks for being a part f the solution,
The Slow Food USA team

PS - There's an amazing event happening in Manhattan on February 12 - but it will be just like you're there, when we be beam it live from coast to coast! If you'd like to host a live 'Viewing Party' in your area, or find one to attend, click here.

"If nothing matters, there is nothing to save."

2011-02-02T15:24:00.001-08:00

Author Jonathan Safran Foer attributes this quote to his grandmother, in his recent non-fiction book, Eating Animals. His grandmother survived the Holocaust by running and hiding through the forests and countryside in Europe during WWII. He relates a conversation with her, in which she tells about being at the point where she did not know if she would make it another day. A Russian farmer sees her and offers her a piece of meat. Safran Foer comments to his grandmother that this farmer saved her life, but her response is that she did not eat the meat. It was pork, and she could not eat pork because it is not kosher. Astounded he replies, “But not even to save your life?” His grandmother’s response is simple and yet deeply profound, “If nothing matters, there is nothing to save.”

Safran Foer goes on to consider that food ethics are in part so complex because food and taste are inherently bound to our personal stories, our family histories, as well as social geography and cultural history. It is impossible to comment on food choice, food behaviors, and thus food ethics without it being, or at least seeming, personal. Therefore, in order not to offend, we often choose not to discuss food ethics. The IWFM walks the tight-rope of 1) serving a mission to provide and preserve consumer choices that are an alternative to the industrial food products (including fresh meats and produce) that make up 95-99% of the food supply, and 2) not lecturing or dictating about what you “should” or “should not” be eating, which might offend or alienate customers. Vendors selling value-added food products weigh similar considerations. They can provide a product that is less expensive with ingredients from industrial farms. Or, they have to charge more for a product made with ingredients purchased from local growers we can trust and whose farms we can visit to see for ourselves the farm practices that produce the food we eat. You have to let them know what you prefer.

It would seem these decisions would be straightforward and easy, but they are not. For example, say you were advising someone on the difference between chicken from IWFM farmers Schacht Farm or Simpson Family Farm, and HarvestlandÒPurely All-natural chicken, available at Marsh, Walmart and other retailers. Each provides chicken that is hormone, steroid and antibiotic free, cage-free, all-natural, and raised by family farmers. What’s the difference? Is there a difference? Is one a more ethical food choice than the other? Is it the place of a Farmers Market to make that call and prohibit the sale of products that contain ingredients from the industrial agriculture food chain, even if those products seem to meet the same criteria? With the advent of Genetically Modified and Genetically Engineered crops like soy and corn being grown across the country, and now Genetically Engineered Alfalfa deregulated by the USDA, is it even still possible to grow and eat food that is not altered by industrial agriculture practices?

It’s heavy stuff, and so we often want to turn away and just enjoy the pleasures of eating “good food.” At some point we have to ask, is that enough? If we keep turning away, how will we know whether there is still “good food” left to eat?

The IWFM vision is for a world in which we not only the have right, but we preserve the ability to eat good food. That is food that is grown, developed and adapted in partnership with the environment, rather than in competition to or mastery over it.

Our vision is for a world in which farmers are able to make a living wage at their work, are able to own their land and act as stewards of their farmland ecology. We believe farmers, not corporations, should own the animals, seeds and crops they raise and make decisions based on the welfare of those animals, seeds, crops and the people who will ultimately eat them, rather than on the welfare of a corporate bottom line.

Our vision is for a world in which we don’t have to “eat in fear,” or sacrifice the nutrient density of our family meals because it’s what “the system” enables us to afford. We believe in a future in which a conversation of food ethics can be a conversation of how food choices relate to religious or cultural beliefs and rituals, not whether the food we are eating is being ethically grown and produced. We believe in making the choices we have to make now, in order to support growers and producers who are moving our nation back to a reality in which all the food we eat is ethically grown, and into a new reality in which it is ethically produced.

This is not a simplistic vision, nor is it a simple task to achieve. Shopping at the farmers market is not action enough to make this vision reality. We must be willing to have frank, open and respectful conversations. We must be willing to set our personal stories aside, so that conversations are not emotionally driven. We must be willing to change our own choices, to speak up for truth, and to hear truth – even when it’s not what we want to hear.

These are very complicated issues. For example, consider that the rising demand for compostable cups and utensils, soy plastics for our cars, and bio-ethanol for fuel all mean more farmland being planted in commodity grains, enhance the argument for GMOs since these crops are not being eaten, and drive up the price of feed grain to the point that the small-scale farmers we wish to support may be driven out of the business. One market, one city, one state, one nation cannot change the course of the future alone, but if we aren’t willing to be the change we wish to see, then how can we expect it of anyone else?

Here is a final quote for Jonathan Safran Foer’s non-fiction book, Eating Animals: “The choice-obsessed modern West is probably more accommodating to individuals who choose to eat differently than any culture has ever been, but ironically, the utterly unselective omnivore – “I’m easy; I’ll eat anything” – can appear more socially sensitive than the individual who tries to eat in a way that is good for society. Food choices are determined by many factors, but reason (even consciousness) is not generally high on the list.”

~ Laura Henderson, founder & executive director of the IWFM

Slow Food Indy Annual Meeting Summary

2011-01-28T08:00:00.000-08:00

Hello Locavores, Progressives, Environmentalists, IWFM-supporters, and Slowfoodites, and Slowfoodettes --

It's Patch here writing for those of you who weren't able to make it to the fairgrounds on Sunday.

After everyone stacked their bring-your-own-plates with home-made food, a few local organizational issues were addressed -- a little forecasting about some changes which are going to be voted on at the next meeting, like the fact that for a given committee within Slow Food Indy, all chairmembers must also be team-leaders, of which we only keep about 6. It's been deemed that this needs to change, given that there are far more issues than team-leaders, and, as great as they are, they've found they cannot keep up with everything without loosing their dayjobs.

We had a pair of Hendersons get up and tell us about the great fundraising achievements of the year amounting to about $21,000. We were also approached by Jack Johnson, who keeps -- as a number of with-it musical artists do today -- up on a bit of continual philanthropy for good causes such as what perhaps includes our own.

The past seasons were too a mixed blessing given the news of Kelly Funk, with many of our and others' fundraising dollars going to assist with keeping things in order during her recovery.

Tyler announced the establishment of an official account set aside for such grievous events befalling our local producers called simply: the Farmer Support Fund: money set aside to help area farmers when in times of dire need.

On this note, Jessica from This Little Farm storage and processing facility got up and explained what had happened. A fire began in the main building and though it was evacuated quickly, the approximately 1-year-old facility was all but lost. Much of the savings of the crew of This Little Farm had gone into construction and equipment for the facility. It was erected as a way to enable small producers to create product without investing undue amounts of time or money in packaging, rendering, or storage. Although they had already begun to see some returns on the investment, the blaze was a spanner in the works. The team had already landed grants to proceed with operations and improve their process. At present, they are still bound by the obligations of the grants, but are suddenly without the capability to fulfill them. Given that so much literally went up in flames, they are looking for help.

More details should be available about this and internal proceedings at the upcoming 7-O'clock assembly on the evening of the 24th at New Day Meadery in Fountain Square, or by e-mailing the any of the Slow Food leadership.

After the team-leader -candidates are announced, we have Slow Food USA's Josh Viertel to the stage.

He begins with a story about hitchhiking in Sicily. He explains briefly that with the course of his philosophical education, he dealt with a lot of rhetoric about the nature of physical work in one aspect as a means to verify and concrete reality for oneself. He realized that for all his confidence in the words, he did not himself feel confident what physical work meant and was. After speaking with an advisor, and then flagrantly disregarding the advice of said advisor, he put school on hold and left to begin shepherding and farming. It was somewhere in the middle of that that the diminutive Fiat 500 rolled to a stop to pick him up by the shoulder. Josh struck up a conversation with the driver, explaining among other things what had brought him there. It seemed that much of it did not connect, but an aha-moment came when the man seemed to come abreast of what he was saying. He explained back essentially that wisdom comes not strictly from exercising the mind in itself, elucidating properwisdom, knowledge, and understanding come from touching, seeing, and thinking, and that Josh had intuitively detected some imbalance or injustice within himself that he lacked in one department. The driver was himself introspective, feeling he lacked in much the opposite way.

Josh then gives us a piece of his reflection on what perhaps originally leant him to the attraction toward such a position as president of Slow Food. He explained that much of his childhood was spent playing on the kitchen floor, with one of his favourite toys being one of those metal flower-shaped folding vegetable steamers. He speculates he absorbed some his foundations from the time spent on that floor: the ideal that regardless of the circumstances within his family -- good times and hard -- they would always sit down together for dinner. Food was a medium over which to commune and address problems together. He took with him that people deserve this time spent together, regardless of their economic situation, or walk in life.

He describes next a conversation about hearing the other side. About sitting down and talking with someone who is not family, in fact who considers him to be an antagonist. He is on a plane. He's sitting next to a man in plain clothes with a hat which gives him away as a fishing enthusiast. Josh, partial to fishing himself, strikes up a conversation with the man, learning that he has a daytime profession as a conventional commodity-crop -grower of corn or soybeans. When it comes time for Josh to explain himself, he does and receives a curt reaction, something like, "Oh, so you're the people that I hate." Surprised but persisting, Josh encourages the man (Bill) to explain his position. He felt belittled and devalued by the perception that what he was doing was somehow bad or wrong. He was proud of what he had, proud of doing farmwork. He was afraid it would be taken away from him. Afraid of foreclosure if he could not keep up. Angry with the seed companies, and their growing model. He explained how great that first year had been. How everything had gone like clockwork, how a cropdusting had never delivered such results. But then, the continual need to purchase more seed, and the climbing input-requirements of fertilizer and pesticides. The rising debts. He felt in a way, duped. Slow Food USA was really the very least of his enemies. Josh had just been a vent for frustration, but had listened. He explained that the ideals of the organization were, albeit for different reasons, quite in line with the man's complaints, and how he felt they should be addressed.

By the end, Josh said, it had not been an entirely comfortable flight, but he was glad to have had the conversation, and at least briefly step out of the bubble of abuzzly contentment that we all know can come so gladly from great potlucks with great food, and good company.

Halfway between New York and Berkley and California, he mentions the importance of his stop here in Indianapolis. One of his fears when he's lobbying in Washington later this year is that after his initial explanation of what he and his organization are after is that he'll immediately get the question, "Well, where are your offices?" And if he answers "Ah, well, they're all in New York." then he'll be swiftly written off for being disconnected from where it is all happening, and how it really works.

He urged us as more representative members of the Midwest to continue to speak our message and talk with conventional growers about the state of our food system in the US.

The effort is for a simple purpose; people are connected by having had food together, clearly, and once this bond is established, addressing other problems, such as rebuilding from tragedy is but a small thing. Josh tells us of his vision where all of America comes together one day a week to share a meal. Suddenly, the issues we have all start to seem that much more surmountable.

He finally tells us of a story from one year's Terra Madre, as he's stuck as an English-speaking envoy with another party waiting on one more before they can leave on the shuttle. They are only a short leg away from hotels and other services, and Josh has been underway for more than a half day and is ofcourse fancies himself quite tired. Josh keeps being given the bad news of more delays every half-hour, and reluctantly but faithfully keeps up his end, reporting the coming tidings. He talks a bit with the translator for the group to whom he's passing the messages, and it turns out that their journey had begun with a two-day walk to a bus-station, and had lasted far, far longer than his own. Again a brief aside with the Italian organizer. Another delay. Another. Josh dutifully keeps passing it along, each time with a more grievous apology. The translator to whom he's passing the messages for the group tells him to stop saying sorry. Once he's got his attention he explains easily, "Listen. You all have the watches, _we_ have the time."

After a few questions are fielded, we're reminded that the upcoming Farm Bill is our most important goal at present. We're left with one more quote before parting, repeated a few times for emphasis: "You can't get to Heaven with the contents of your totebag from the farmer's market," and paired secondhand from Tyler, "Think not how you spend your time, but how you spend [and invest] yourself." We're then encouraged as members and enthusiasts to become otherwise engaged, and do more for good food, fair food, and sustainability.

Indy's Kitchen - Culinary Sampler

2011-01-25T08:05:00.000-08:00

Sunday January 30th from 2pm to 5 pm.

Join Indy's Kitchen to celebrate chefs and bakers. You will enjoy:

Samples from caterers and bakers
Drawing for a party at Indy's Kitchen for 30 people or more
Monon Coffee samples and your favorite drinks
Conversation with food Entrepreneurs

Indy's Kitchen is a shared-use kitchen that rents by the hour. We help food businesses get started without high financial risk.

Irvington Green Initiative Soup Swap Day

2011-01-24T19:27:00.000-08:00

On Wednesday, Jan. 26, the Irvington Green Initiative is hosting a soup swap in honor of National Soup Swap Day/Indiana Local Food Soup Swap Day. Bring up to 6 quarts of frozen soup, featuring at least one local ingredient, and copies of the recipe/ingredients list. You'll leave with as many quarts as you bring.

Also bring a can of soup to contribute to Gaia Works' food pantry.

Miranda will have tea, sandwiches, salads, soups, and sweets available (minimum $5 purchase if ordering food).

All are welcome! Please RSVP on Facebook at http://tinyurl.com/4chaapz
or by calling Shawndra at 359-2206.

When: 6-8pm Wednesday, Jan. 26
Where: Irvington Iris Tea Room, 130 S. Audubon

National Soup Swap: http://tinyurl.com/4f28bny
Indiana Local Food Soup Swap: http://tinyurl.com/4qgj4k7

A message from the Cornucopia Institute regarding Genetically Engineered Alfalfa

2011-01-23T19:03:00.000-08:00

Tell President Obama that you don’t want organic and conventional agriculture contaminated by GE Alfalfa, and that you have a right to eat meat, dairy, and eggs from livestock who consume non-genetically engineered crops.

Monsanto’s controversial genetically engineered alfalfa threatens to contaminate both conventional and organic agriculture year after year with the spread of its foreign DNA. Alfalfa, a perennial crop with a pollination radius as large as 5 miles, is open-pollinated by bees and other insects. It is the fourth most widely grown crop in the U.S. and a fundamental source of livestock forage for dairy and beef farmers. And don't forget to tell him that you don't want to eat honey contaminated with man-made genetic material either! Ask the president if he trusts this, untested, novel approach to producing food for his two girls.

Unfortunately, the USDA is moving towards approval of GE Alfalfa. Contact President Obama today and let him hear your voice. To view Cornucopia’s alfalfa factsheet, click here.

A Message from This Old Farm - Colfax, IN

2011-01-20T05:00:00.000-08:00

This Old Farm (Erick and Jessica Smith) lost their entire meat processing operation due to a fire in the smokehouse on Monday, Dec. 27. Fortunately, no one was hurt, and the live animals were saved, but all the meat carcasses waiting to be processed, plus the freezer inventory, were a total loss. Many farmers in the community relied on This Old Farm for timely, humane, and safe processing of their livestock, in order to sell at the IWFM, Traders Point Creamery Winter Market, summer farmers markets, and other retail outlets. This is a huge loss to the farming community. Please read the following letter from This Old Farm.

_______

Hello This Old Farm Customers and Friends,

We want to take a moment to thank you all for your prayers and support. It has been comforting to hear the concern and understanding in the voices of those who have contacted us in regards to the loss from the fire. We are working on finding a facility to have a temporary partner relationship with while we rebuild our processing facility. As we explore this option, we ask that you continue to be patient while we take the time needed to pursue a new plan.

Many kind-hearted people have offered to help in any way they can. Thank you so much for that generous offer. This Old Farm was insured at the time of the fire. However, the funds provided will not cover the cost to rebuild the facility. We thought it would be helpful to us and to you to provide a list of ways you are able to help.

Our “Wish List” is as follows:

Prayers
Financial contribution of any amount (proceeds to rebuild the facility)
Equipment storage while we rebuild
Volunteers for clean-up crew or anyone with professional experience
Ideas to help our efforts
Pledges for restoration and supplies
Meat processing equipment and stainless steel tables
Office equipment (nearly new computers, executive desks, phone systems, folding chairs and tables)

Thank you again for your thoughts and prayers and patience. You are very important to us. We look forward to providing healthy foods to the community in the New Year!

Sincerely,

The This Old Farm Team

9572 W Co Rd 650 S

Colfax, IN 46035

Slow Food USA President Speaks in Indy this Sunday, January 16th

2011-01-14T10:07:00.000-08:00

The annual meeting of Slow Food Indy

features a potluck meal and a guest: Slow Food

USA president Josh Viertal, a teacher/farmer/activist

who was named a Young Global Leader by the World

Economic Forum.

No cost to attend; please join us!

Sunday, January 16th ~ 1pm-4pm
Farm Bureau Building,

Indiana State Fairgrounds, 1202 E. 38th St.

Seasons of Eggs, by Mandy Corry of Schacht Farm

2011-01-12T18:39:00.000-08:00

Seasons of Eggs...

Spring- Rain and warmer weather signal the growth of tender grasses and legumes as well as the appearance of insects. The pasture grows quickly this time of year and the hens consume large amounts of grass which contains xanthophylls, a naturally occurring pigment that causes the yolk color to intensify during late spring. With the increased daylight hours the hens produce more eggs this time of year than at any other. For those who love eating based on the seasons- eat more eggs in the spring! Each spring a new batch of hens come to live at the farm. They are around five months old when they arrive and are just beginning to lay eggs. When a hen first begins to lay, the eggs are very small but within a few weeks the pendulum shifts and she lays extremely large eggs- many of them containing two yolks. During her first year of laying a hen will produce an average of 20 dozen eggs.

Summer- Grass growth is slower than in the spring but by rotating the hens to fresh pasture there is always plenty of grass to eat. Grasshoppers and other bugs are abundant and supply the hens with an excellent source of protein. The heat can be stressful for the hens causing them to lay fewer eggs. By midsummer the egg yolk color is not quite as rich as it was even a few months earlier.

Fall- During this time of year there are many interesting things for hens to eat- mature seed heads, the last of the bug population, produce remains as well as pumpkins. As the amount of daylight decreases this signals the hens to molt. They renew their plumage over a period of several months. During molt they lay fewer eggs or stop laying all together. After a hen molts she lays larger eggs, but fewer than before molting occurred. A second batch of hens joins our farm in the fall. Staggering these two batches, one in the spring and one in the fall, helps to keep our egg supply consistent for our customers.

Winter- As the hens put their energy toward staying warm instead of producing eggs, production drops. The shorter length of daylight also plays a part in the hens producing fewer eggs. We have a light that heats the their house in the early morning and also signals the beginning of the day. The hens spend hours scratching through the hay we feed them searching for the best parts, the tender alfalfa leaves. Yolk color is more pale this time of year than any other.

We invite you to enjoy the changing seasons with our flock!

Thank you to Mandy Corry of Schacht Farm for sharing this interesting and informative piece with us!

Young Chef Competition at The Chef's Academy

2011-01-10T11:51:00.001-08:00

The Indianapolis Bailliage of the Chaine des Rôtisseurs will host its local Young Chef Competition at The Chef's Academy, 644 East Washington Street, Indianapolis, IN 46204, on Sunday, February 20, 2011, at 8:00 a.m.

This competition is open to young cooks in Indiana who are under twenty-seven (27) years of age and who are employed full-time by a Chef or Maître deemed to be in good standing with the Chaîne des Rôtisseurs.

Each competitor will receive an identical mystery basket. After examining the mystery basket, competitors will have thirty (30) minutes to compose a three-course menu of their choice prepared for four (4) people, consisting of individual plates for Appetizer, Main Course, and Dessert. Only after the 30 minutes has elapsed are the competitors allowed to commence preparation at their designated kitchen station. They then have three (3) hours to prepare the items and must begin their presentation to the Jury within their designated 30 minute window (10 minutes for each course, consecutively, and strictly timed). Each of the three courses will be judged independently by the following criteria:

- Taste (maximum 15 points)
- Presentation (maximum 5 points) and
- Originality (maximum 10 points).

In addition, there will be a kitchen judge who evaluates each competitor on:

- Kitchen Techniques (maximum 35 points)
- Organizational Skills (maximum 15 points)
- Product Utilization (maximum 15 points)
- Professionalism (maximum 20 points)
- Sanitation (maximum 15 points) and
- Timing (In case of a delay in the presentation of a course, one point will be deducted from the competitor’s score for every minute late in an individual time slot).

The winner of the competition is the chef who accumulates the highest point total out of the maximum possible score of 460 (four tasting judges x 90 points each plus one kitchen judge x 100 points). In the event of a tie, the title will be given to the competitor with the highest score in taste; if still undecided, the highest score in presentation will be used.

Additional Information:

Chaîne des Rôtisseurs (http://www.facebook.com/l/0b770cq_fn-ZCpslBynHgKr7teA;www.chaine-des-rotisseurs.net/) is an international gastronomic association dedicated to bringing together both professional and non-professional members worldwide who appreciate and share a mutual interest in cuisine, wine and fine dining. Originally founded in 1248 in France, it was banned by the royal family during the French revolution, but it was resurrected in 1950 and currently has chapters in over 70 countries, including the United States. As part of the philanthropic outreach of the organization, a Young Sommelier and a Young Chef (Jeunes Commis) competition are held each year. In the United States, these competitions often begin at the local level at various locations throughout the country. The winners of the local Young Chef competitions have the opportunity to move on to the regional competition (March 18 and 19 in Cincinnati, OH), and the regional winners progress to the national finals (June 23-26 in San Antonio, TX). The national winner then competes in the international competition (September 9 in Istanbul, Turkey). This year's international winner was from South Africa (http://www.facebook.com/l/0b77053m76U8iKeOMuEOjTaJJIw;www.chaineus.org/). Additional details regarding the Young Chef competition can be found on the following Web site:http://www.facebook.com/l/0b7703m-6QUeJSINZp9mZbaTKmA;www.chaineus.org/Members/EducationandSupport/JeunesCommisYoungChefcompetition.aspx.

For this competition, the Chef's Academy will provide their kitchen space and the following individual equipment:

- Gas stove with 4 burners and an oven, a stainless working table with an accessible sink for each competitor
- Refrigerator space (at least three shelves per competitor) - Freezer space (at least one shelf per competitor)
- Food processors (at least 1 for 2 competitors)
- Mixer with whisk and paddle (at least 1 for 4 competitors)
- Kitchen scale (at least 1 for 2 competitors)
- Small equipment for the kitchen and in sufficient quantity for each competitor: large cutting board and a meat/fish/poultry board (one for each competitor), strainers (different sizes), chinois, mixing bowls (different sizes), small bowls or containers, measuring pitchers, kitchen spoons, rolling pin, wooden spoons, large whisks, small whisks, baking sheets, sauté pans, non-stick pan, sauce pan (various sizes), sauce pot, pepper mill, plastic stretch film, aluminum foil, trash bin, hand sink, paper towels (one role per competitor), side towels, aprons, parchment, string and acetate (clear only)
- Plates: white, round, without additional markings or decoration and of the following sizes:
Appetizer: 10"-12"; Main Course: 12"; Dessert: 10"-12"; Optional: deep dish plate not larger than 12" - First aid kit and a plan for medical assistance, if needed, and
- Water for the kitchen judge, competitors and helpers, and a clock visible (not digital) to the competitors.

Competitors may bring their own knives, ring molds, cutters, vegetable peelers, blowtorch, skewer (only for cooking), small spoons, scoop, oven towels, piping bags with tips, spatulas.

Competitors may not bring cell phones, turning slicer, cooking utensils not found in the kitchen, mandoline (any type), recipes, pasta machines, individual use ice cream machine, dishes for displaying courses, transfer acetate, formulas or drawings not developed during the 30 minute menu writing period and any tool that the Conseiller Culinaire determines would give an individual an unfair advantage in the competition.

Awards Banquet

Competitors will be invited and encouraged to attend, as guests of the Indianapolis bailliage of the Chaîne des Rôtisseurs, the gala awards banquet where the competitors will be honored and the winner of the competition will be announced. This banquet will be held at Meridian Hills Country Club, 7099 Spring Mill Road, Indianapolis, IN 46260, at 5:30 p.m. Chef Joe Miller and his staff will be preparing a multi-course extravaganza with selected wine pairings that will highlight the evening.

Entry

If you are interested in participating in this competition, please send the following items to the Indianapolis Young Chef Competition Committee attreyholland@mac.com:

- current contact information
- updated resumé, including date of birth and
- a short (approximately 150 words) essay explaining both your interest in the competition and your long term goals in the culinary field.

These materials must be received no later than 6:00 p.m. on January 28, 2011. The committee will select not less than three (3) and not more than four (4) young chefs for the event. All applicants will be notified of their status no later than Tuesday, February 1, 2011.

The Year of Slow Food

2011-01-05T19:03:00.000-08:00

We hope you are feeling rejuvenated by the holiday break and inspired by the start of the New Year! We look forward to seeing you back at the IWFM this Saturday, January 8^th!

We have very exciting news to kick off 2011! Josh Virtel, President of Slow Food USA, will be speaking at the Slow Food Indy annual meeting on January 16^th! This is a very rare opportunity, and we strongly encourage you to do whatever you have to do to come and hear Josh speak about the incredible work being done nationally and internationally within the Slow Food community to change the system that will feed us, our children and our grandchildren. Location and time (lunchtime-ish) will be announced in next week’s e-newsletter.

Josh’s visit to Indy is largely due to some pretty great milestones in Indianapolis’ Slow Food and local food community in 2010, and it is aligned with the exciting momentum with which we’re rolling into 2011.

Here are our Top 10 Local Food Community Milestones for 2010:

1) Indianapolis Food, Farm & Family Coalition receives a coordinator and begins to bring people together in meaningful ways.

2) The Slow Food Garden @ White River State Park is created as a public emblem of our local food community.

3) The first Food Con brings in over 2000 at the Harrison Center for the Arts.

4) Indy’ Kitchen, the first rent-by-the-hour commercial kitchen opens bringing the possibility of food entrepreneurship into reach for more people.

5) 100 City lots made available for urban gardening.

6) Taste of Indiana returns bringing enhanced “taste” to White River State Park.

7) Spirit & Place 2010 is on the theme of Food for Thought bringing speakers such as Will Allen, Dan Barber, Michael Pollan, Frances Moore-Lappe and others speakers in Indianapolis.

8) City Market sees a new era of food vendors open for business in the historic Market Hall: Circle City Sweets & Soups, Natural Born Juicers, Thomlin Tap Room, 3 Days in Paris, Valentine Hill Farm & more.

9) The Food Cart scene comes to Indy with Duos – Slow Food Fast, and West Coast Tacos.

10) The first food coop, Pogues Run Green Grocer opens its doors to a grateful community.

11) BONUS – Craftedspoon.com is formed, exquisitely creating poetic video stories of our local food community.

12) BONUS - Butler University’s Center for Urban Ecology and Earth Charter chapter starts the first Butler Campus Farm.

We know this list just scratches the surface, even adding two bonuses to our Top 10 List. We've been so impressed by other ongoing efforts and food entrepreneurship that have grown in important ways this year: Big City Farms, Pay What You Can Dinner @ Earth House, Backyard Grower’s Network in Greenwood, KIB creating a school garden coordinator position, New Day Meadery succeeding in Fountain Square, and Goose the Market expanding to the Smokin’ Goose in 2011. Plus, there are many exciting potentials on the horizon for this year, which we really hope we’ll all be discussing as we head into 2012.

Share your favorite personal or community food milestones with us on Facebook so we can all celebrate the year past and the year ahead together.

Full & By Farm - City Kids turned Farmers

2010-12-16T12:11:00.000-08:00

Below is an e-newsletter from our good friends James & Sara. James and Sara are in their early thirties and grew up as city kids in Louisville, KY and Cincinnati, OH respectively. In fact, James and I grew up across the street from each other! A few years ago, they decided to purchase land and start their own farm in Up-State NY. They ended up with 100 acres and endless stories that fortunately seem to match their limitless dedication to farming. I could go on and on about these city kids turned farmers. They have been such an inspiration, and source of life and farm lessons. I wanted to share this latest story from the Full & By Farm. Enjoy!

I woke just before dawn this morning to silence. It was a wonderful sensation after a day and a half of battering wind and rain. It was still dark but I could see from the beam of light coming in the window that the sky had cleared and the moon was gleaming. We faired much better than suspected, only 1.5 inches instead of the 3 that was predicted. Still it's soggy out there in the fields and barnyard.

We have two wonderful interns, Lindsey and Dave, staying with us this week and next from St. Lawrence University. They are taking part of a semester long program in the Adirondacks, studying community and how people interact with the environment. We are supposed to be "reintroducing" them to society after several months in a remote yurt
village near Tupper Lake. They seem to be enjoying farm life and have already been a huge help with farm tasks in preparation for winter. Their first day on the job they teamed up with James to slaughter two pigs, and will be helping with the butchering today in preparation for pick-up.

It seems like it's been a while since I had any crazy animals tales to tell. This makes for poor story telling, but I like to think indicates better farming practices. I woke, however, as the light was just coming up Monday morning to James storming in the door from chores. It's never good when the sentence starts with "Sara we have a problem"
followed shortly by "the pigs are all gone". I hurtled from bed at this point and stumbled into some clothes.

In the several years that we have had pigs nothing like this has ever happened. In general pigs recognize fence lines remarkably well, even once you've removed a fence line they still don't want to cross it. They are able to remember exactly where the line was and can barely be lured with food to take the big step over that now empty space. We
both quickly imagined our 7 pigs somewhere on South Bouquet Mountain, or perhaps over to Brookfield by now. To our surprise as well as the horses James quickly spotted them in the horse pasture of all places, rather than the woods which pigs are native to.

They were more than happy to come straight to James, seeing through his bucket at the morning grain that was sure to be in there. They came right up and began to follow him as he walked. The main problem now being that we had two streams to cross to get them back to their rightful place. The group made it down the hill and through the brush
to the first opportune spot for a crossing. James managed to get one pig over with a lot of cajoling and a little pushing, thinking that the rest would surely follow. With a lot of fanfare and noise they all refused, turned and started to run in every direction. The single pig that had crossed was distraught over his abandonment, yet refused to cross back over. We decided quickly that this would never work and James should try to gather the pigs once again and head to the road. They could avoid the streams altogether and come up through the vegetable field and head back to the pasture that way. As James lead the now 6 pigs on this longer route I tracked the lone pig up and down the creak trying to keep tabs on him. As the herd made the big U and neared their pasture my pig heard their calls and abruptly went running north, they all met up joyously on the banks of the second creek. I pushed the resistant pig across a sandbar and they were happily reunited and on the trail uphill and back home.

We learned a couple of important facts from this episode. One: pigs really don't like streams. Despite their obsession with a good wallow soak, running water seems to freak them out. And Two: pigs are herd animals. The power of the group blew my mind and it so much easier to control a group than a single animal. Take whatever lessons that you
choose from that.

Food Bliss Workshop

2010-12-13T06:14:00.000-08:00

Inspirational Food Journalist and Food Literacy Author Wendell Fowler in partnership with Raw Food Chef and Health Motivator Audrey Barron are organizing a 6 week vegan / rawist cooking workshop in January and February 2011. For more info visit http://www.foodblissworkshops.blogspot.com

Feeding a Family on Local Food by Katy Carter

2010-12-08T16:08:00.001-08:00

Feeding a Family on Local Food

Guest Post by Katy Carter

When I first read Barbara Kingsolver's Animal, Vegetable, Miracle, I was altogether inspired by the story of one family's year of only eating food sourced on their land or within their neighborhood. It challenged my deepest notions of how we decide what to eat; that as a generation of grocery-store-fed Americans, we've come to expect that anything is possible -- and even rightful -- when it comes to what's for dinner.

But then, as I considered how to feed our family in a similar way, I was struck by the belatedly obvious realization that not only did we not live on a farm, but we didn't even have a decent garden. And that while we were becoming surrounded by farmers and artisans who were selling their wares, our budget did not allow for purchasing all of our food from those sources. In short, Kingsolver's husband says it well in her book when he poses the rhetorical question: "...how can someone like me participate in the spirit of growing things, when my apartment overlooks the freeway and other people's windows? Shall I raise a hog in my spare bedroom?"*

And while our family does have a little more grass than a freeway, our lot is small and our thumbs lacking in green. How can our family eat in a way that supports local foods? And do our best efforts matter?

In short, we decided that yes, our best efforts, even when relatively meager, do matter. Supporting local farmers and artisans is on an economy of scale that allows every purchase to matter. So we currently do what we are able (both financially and organizationally -- with 3 kids ages 7 and under, it's often difficult just to keep up with cooking, much less plan well enough to make much of it local). Some things that have helped us in our endeavor:

1) We joined a CSA.
We've done this for the two years since we moved to Indianapolis, and it's a sure-fire way to get our veggies local. There's no need to grab our greens at Marsh when they've already come in our CSA box. It also forces us to actually eat our veggies -- we cooked them and ate them because we had already invested in them, and didn't want to waste. We looked up cooking instructions online when we didn't know how to cook a new vegetable.

2) We shop the farmer's market, every weekend, all year.
It was a great day when we discovered that the farmer's market isn't just vegetables. From local cheeses to pastured beef to wild-caught salmon -- there's always a market for local goods. Thanks to the IWFM there is an extended season, allowing for a farmer's market year-round in Indianapolis. This is a luxury, in our very own city.

3) We buy in bulk from local farms.
The meats offered at the markets are amazing in quality, but can get pricey. You can get the best deal when buying in bulk -- the average price of a beef quarter is about $4.50/lb -- which is the lower-end market price for grassfed ground beef, and an absolute steal for roasts and steaks. Most farmers will offer a price break for bulk orders -- you can buy a bushel of apples, a wheel of cheddar, a gallon of honey -- all for less money than purchasing in small amounts. An investment in a deep freezer is helpful in this endeavor -- we bought one on Craigslist, and sometimes split bulk orders with other families.

To finance these bulk purchases, we put a portion of our food budget each month into a savings account. When we write a big check for freezer beef, we can reimburse ourselves from that fund so it doesn't throw off an entire month's budget.

4) We are working on expanding our garden.
Obviously, the cheapest way to eat local food is to grow/raise it yourself. We are not natural gardeners, but value the results enough that we're working on our skills. This year we grew herbs, tomatoes, arugula, and sweet potatoes. Next year we hope to double our garden size and add many more favorites. Our discussions of the future often include adding a few chickens to our family, but until then we'll stick with the pastured eggs from the farmer's market.

In my experience, the commitment to eating local has been like learning a new language. At first it comes very slowly and is completely foreign; but as you continue to build on your vocabulary, the basics become like a native language. We'll continue to try adding new local items as our language skills evolve, with the ultimate goal being that if we can source a food locally, we will, at every turn.

* Barbara Kingsolver, et al., Animal, Vegetable, Miracle (Harper Perennial: New York, 2007) 180.

Katy Carter is a wife, mother of three, and self-taught home cook. She blogs about her (natural) food obsession — including successes, failures, and nonsensical ramblings — at http://katymcarter.com.

Family Time: Navigating the IWFM

2010-12-01T18:36:00.000-08:00

by Carrie Abbott

of Bite-Sized by Carrie

Bringing children to a winter market has challenges that an open-air spring/summer market doesn't have. It's a little chilly out, everyone is inside and typically it's loud and bustling!

Here are some suggestions in making the most of the winter market shopping trip:

Ages 0-2: Baby wearing or a stroller is recommended. It helps reassure that you are close in a sometimes crazy Saturday market! We want them to have a fun time, not feel lost in a crowded place! (Besides a stroller is great path creator and an instant bag of all your great purchases!)

Ages 2-5: Walking is good. Go in with a plan. Tell them ahead of time that they can pick out one item and maybe just loop around once to look and on the second trip they can make their selection. If they pick farm fresh eggs as their one item, then you're job is done! If they pick the jar of honey, be sure to include it in your next baking project or sauce w/curry and chicken and mustard, oh yeah! If they pick some crazy looking vegetable just because it was eye level, well, you better get the farmer's suggestion or get on wikipedia when you get home. Have fun with it for sure!

Ages 5+ : Make a list or have them write a list with check boxes. Write this on a little notepad or notebook and have your child keep track of the purchases, like a scavenger hunt. Allow them to help keep you focused on the list. It's exciting to see other people that we know, but lingering too long may take the fun out of the whole scavenger hunt. OR, just send them ahead with the list and money needed and THEY can buy the next item. Create a budget that they can spend on anything they want there with two stipulations (1) they try what they buy and (2) they share with the class or their teachers something they learned about the item! Unless your kids are homeschooled, I'm fairly certain that the other kids are not eating as well as yours are...the other kids may want to know more!

Regardless of age, take time to help the kids understand what it means to be a *butcher, a baker and a candlestick maker* and all the other great vendors at the market.

Carrie is a downtown, modern housewife. She raises two daughters, Eva and Maddie who are 3 and 7-yrs old with her IT lovin' hubby, Jake. In her spare time Carrie dreams up sinful desserts, savory soups and tries her hand at international cooking. She is a partner in Full Plate Catering that specializes in in-home catered parties. Her degrees are in Geography w/Travel and Tourism and in Baking and Pastry Arts. Carrie is one of those friends that you can call from the grocery or in mid-recipe and ask any question. Her blog is designed to help her friends get cooking and offer some comic relief in planning and preparing the week-day meal.

5 Myths About Hunger in America

2010-12-01T17:24:00.000-08:00

By Robert Egger
Sunday, November 21, 2010
The Washington Post

Starving Pilgrims, food-bearing Indians -- in legend if not in fact, Thanksgiving has always been about keeping hunger at bay. Yet, four centuries after the Mayflower landed at Plymouth, Mass., not everyone in the New World can count on a full cupboard when mealtime rolls around. Since donated turkeys and cans of cranberry sauce solve our hunger problem only one day a year, it's worth taking a hard look at some myths about who's hungry in America and why.

1. No one goes hungry in America.

Hunger is supposed to happen in other places - in distant countries where droughts or storms or famine compel us to donate money and oblige our government to send relief workers and food aid. In reality, hunger also hits much closer to home.

According to a new report by the U.S. Department of Agriculture, 17.4 million American families - almost 15 percent of U.S. households - are now "food insecure," an almost 30 percent increase since 2006. This means that, during any given month, they will be out of money, out of food, and forced to miss meals or seek assistance to feed themselves.

Even those who get three meals a day may be malnourished. Americans increasingly eat cheap, sugary foods whose production is underwritten by government subsidies for the corn and dairy industries. As the New York Times reported this month, the USDA loudly promotes better eating habits while quietly working with Domino's to develop a new line of pizzas with 40 percent more cheese.

Obesity is related to hunger, too, thanks to our poor food choices and the lack of healthy food options in many communities. Many of us may be packing on the pounds, but they are life-threatening. According to the Centers for Disease Control and Prevention, more than 30 percent of adults are obese. The number of children who struggle with their weight is increasing, particularly among Latinos. Diet-related illnesses such as heart disease and diabetes are now on the list of the leading causes of death in America. We are dying not because we aren't eating, but because we're eating the wrong things.

Read the full article...

Words for Thanksgiving from author and farmer Wendell Berry

2010-11-24T07:30:00.000-08:00

An excerpt from Bringing it to the Table (2009, Counterpoint Press):

" The pleasure of eating should be an extensive pleasure, not that of the mere gourmet. People who know the garden in which their vegetables have grown and know that the garden is healthy will remember the beauty of the growing plants, perhaps in the dewy first light of morning when gardens are at their best. Such a memory involves itself with the food and is one of the pleasures of eating. The knowledge of the good health if the garden relieves and frees and comforts the eater. The same goes for eating meat. The thought of the good pasture and of the calf contentedly grazing flavors the steak. Some, I know, will think it bloodthirsty or worse to eat a fellow creature you have known all its life. On the contrary, I think it means that you eat with understanding and with gratitude. A significant part of the pleasure of eating is one's accurate consciousness of the lives and the world from which food comes. The pleasure of eating, then, may be the best available standard of our health. And this pleasure, I think, is pretty fully available to the urban consumer who will make the necessary effort.

I mentioned earlier the politics, esthetics, and ethics of food. But to speak of the pleasure of eating is to go beyond those categories. Eating with the fullest pleasure - pleasure, that is, that does not depend on ignorance - is perhaps the profoundest enactment of our connection with the world. In this pleasure we experience and celebrate our dependence and our gratitude, for we are living from mystery, from creatures we did not make and powers we cannot comprehend. ..."

(Wendell Berry from the 1989 essay "The Pleasures of Eating" as republished in Bringing it to the Table, 2009.)

From all of us at the Indy Winter Farmers Market, we wish you and yours much to be thankful for and exceeding gratitude to share around your own table and beyond.

Yelpsgiving!

2010-11-17T06:00:00.000-08:00

Yelpsgiving!, presented by Yelp, with One Brick, at The Earth House, is an all-volunteer charity dinner on Thanksgiving Day for local shelters in need. Yes, many shelters and kitchens are already having Thanksgiving meals prepared around Indianapolis, and after some outreach & research, Jon Akerman of Yelp Indy found there were three needs to be filled:

*Shelter numbers have increased and there's an increased need for a meal on Thanksgiving.
*Two, for those not hosting or traveling with families for the day -- the holiday is a rare opportunity to give back/volunteer in a major way to those who don't have the opportunity to spend the holiday with family.
*Three, all of the meals on Thanksgiving in Indy are set in the traditional soup kitchen style, which works very well and is tremendous. Yelp wanted to go beyond that and give guests something they rarely have the opportunity for: a sit-down, full-service, restaurant-style dinner with hosts, waiters, servers and menus!

Jon felt Yelpsgiving guests deserve that special treatment that everyone else gets in restaurants every day. This event is a wonderful way to socialize and be together as one in the Indy community.

*Yelp secured a venue, The Earth House, which has a fully stocked kitchen and Ed Stites hosts a "Pay What You Can" meal there so it's a well-suited venue!
*Yelp secured guests from The Wheeler Mission, which is literally next door to The Earth House, so volunteers will walk guests to & fro from the Mission.
*Yelp secured volunteers. Through One Brick and Yelp, volunteers were recruited and professional volunteer coordinators are helping in all aspects.

Leaving only the final detail: The Food. Yelp could very easily secure ample amounts of food for the event. From Butterball to Oceanspray to Idaho, the standards of a Thanksgiving dinner could be met. However, Jon’s goal as the Yelp Community Manager is to connect people with great local businesses. So, he contacted IWFM director Laura Henderson about the opportunity to serve all-Indiana, all-local food to the Thanksgiving dinner guests, specifically, if possible from The Indy Winter Farmers Market! , With a generous grant from Wishard Health Services, this is now possible! From local turkey to local greens, the farmers of the IWFM will be providing many of the ingredients for Yelpsgiving! We are honored to be part of making a true Slow Food Thanksgiving possible, providing “Good, Clean, Fair food” to folks who too often go unfeed or undernourished.

From TreeHugger.com - There is More to the Local Movement than Just Food

2010-11-16T06:27:00.000-08:00

There Is More To The Local Movement Than Just Food

View story source: TreeHugger.com

by Lloyd Alter, Toronto on 11.15.10

Culture & Celebrity

Click image to enlarge; credit Local First

According to a study commissioned by Michigan's Local First, "when West Michigan consumers choose a locally owned business over a non-local alternative, $73 of every $100 spent stays in the community. By contrast, only $43 of every $100 spent at a non-locally owned business remains in the community." This year, a coalition of groups is promoting a holiday challenge to shop downtown and support local businesses.

Civic Economics: Local Works

Michael Shuman, author of Going Local and the Small-Mart Revolution, has written:

Going local does not mean walling off the outside world. It means nurturing locally owned businesses which use local resources sustainably, employ local workers at decent wages and serve primarily local consumers. It means becoming more self-sufficient and less dependent on imports. Control moves from the boardrooms of distant corporations and back into the community where it belongs.

The study shows some pretty dramatic differences between the main street and the mall. In restaurants, they found that "local businesses spend a higher portion of their income locally than national chains and also purchased many more local goods than a typical Olive Garden or Landry's."

The study concluded that in West Michigan alone, if just 10% of consumer spending was diverted from the mall to the main street, it would result in an estimated $140 million in new economic activity, 1,600 new jobs, and $50 million in new wages.

A coalition of groups in Michigan is encouraging individuals and organizations to do at least 75% of their shopping downtown, in support of local businesses. It is a good idea that should be tried everywhere, to help make our downtowns viable and vibrant again.

More at Think Local First, via Kayla Jonas, who is practising this in Hamilton, Ontario.

More on Local Shopping
Shop Local
NY Event: Get Local! East Village Shopping Guide Launch at Sustainable NYC
Shop Locally, Share Locally

IWFM Season Three - Grow well. Eat well. Live well.

2010-11-11T10:00:00.000-08:00

We are delighted last Saturday, November 13th, began the third season of the Indy Winter Farmers Market. It was a great success for our participating farmers and producers. We look forward to having you join us again in support of our family farms and local food artisans and producers.

Our primary goal is to provide a quality marketplace that connects farmers and producers directly with customers, and customers directly with farmers and producers. In that way, consumers become co-producers, directly supporting the local economy. As a co-producer, you are on a journey to understand where your food comes from, exactly what it is you are consuming, and the impact of how you choose to spend our food dollars.

In addition to a quality market, we seek to connect the IWFM community - that's you - with additional opportunities for learning about, exploring and understanding local food systems. We believe food is elemental to Health as well as to Pleasure. We also believe food is elemental in defining Place as well as the Spirit of a community.

This market was founded on the principles of Slow Food - Good, Clean, Fair food for everyone. We still have work to do to fully realize this ideal, but we actively working toward it. We invite you to be part of the movement each week as you shop the IWFM, read our e-newsletter, and connect to other events and activities in our community.

Say (local) Cheese! We want your photos please.

2010-11-10T17:34:00.000-08:00

Dear Friends of the IWFM,

Interested in helping educate the Indianapolis community about sustainable
agriculture?
Passionate about photography?
The Indy Winter Farmers Market wants your photos!

Be a part of an interactive, educational project at the IWFM by sharing your photos of Indianapolis farms, garden, animals, and people. From bees to soil restoration to workers health, the project will educate market-goers about the importance of sustainable agriculture.

We will be working with the Center for Urban Education on Sustainable Agriculture to re-create the Sustainable Agriculture A-Z series for the IWFM. They've developed photomurals for their market, one for each letter of the alphabet-- from animals grazing to mulch to buffer zones to restoring watersheds.We will be re-using their text, which was developed for use by farmers markets nation wide, and combining it with YOUR lovely photos of our own local sustainable agriculture. You can visit the Sustainable Agriculture A-Z series and pick the letter(s) for which you have great photos to share. We will give photo credit on all photos used by including "photo by: Your Name."

Done effectively, this project will create a lasting educational piece for the Indianapolis food community, and will be an opportunity to create a lasting impact on market-goers.

Please contact photos@indywinterfarmersmarket.org to submit your photo or for more information.

Thank you!

Sincerely,
The IWFM

WRITING CONTEST To win a free THANKSGIVING DINNER!

2010-11-01T08:19:00.001-07:00

Submit a Thanksgiving story to the Indiana Humanities Council and win a Thanksgiving Dinner, courtesy of Indiana’s Family of Farmers!
Thanksgiving brings an assortment of culturally significant foods that we pass down through generations. In many ways, the traditional Thanksgiving dinner symbolizes a unique shared food heritage, encompassing native crops and “New World” advantages. What does it symbolize for you and your family? How do you personalize the national tradition?

Read more...

Hoosier Environmental Council's 3rd Annual Greening the Statehouse Policy Forum.

2010-11-01T08:05:00.000-07:00

Please check out the Hoosier Environmental Council's 3rd Annual Greening the Statehouse Policy Forum. For more info visit: http://bit.ly/ad5REv

Indy's Kitchen -Recipe for Success Workshop!

2010-10-29T11:00:00.000-07:00

Indy's Kitchen is going to host a workshop for cooks and bakers who want solid, practical, how-to information that can help you jump-start and/or or grow your food business. Learn more here.

[Pecha Kucha Indy] Have a great idea about food? We have $5k.

2010-10-21T07:25:00.000-07:00

Friday November 12, 2010 8PM
@ the Athenaeum Buy Tickets http://pkindy11.eventbrite.com/

You like food.
You have an idea.
We have $5,000. Let's talk.

Email your idea to submissions@pkindy.org in the form of 500 words that are a description of your project highlighting your vision to benefit your community in Indiana using food, how the project will be executed, and the impact it will have. You have until Sunday October 24th 11:59pm.

Or instead you can watch on Friday November 12th. And decide. $10 gets you entry and a vote as to who wins. Maybe you should buy some tickets http://pkindy11.eventbrite.com.

(Thanks: Indiana Humanities Council, Central Indiana Community Foundation, Asthmatic Kitty Records, Big Car and Method Architecture.)

Write for the IWFM E-Newsletter or Blog

2010-10-15T12:00:00.000-07:00

We want to hear from you!

This year we want to feature the experiences, thoughts and sage advise of the IWFM community in our e-newsletter and blog. We are looking for at least 22 essays on one of the following themes.

Email your essay (no more than one page please) to info@indywinterfarmersmarket.org by Monday November 15, 2010.

We'll let you know if your essay will be included in an e-newsletter or on the blog. You are welcome to email us something you wrote previously, or a link to a posting on a blog of your own.

Themes to write on: (Note - The questions are just ideas to get the writing wheels turning. Come up with your own ideas related to the themes as well.)

Spirit & Place - Food for Thought - Send us your Food for Thought. How does food, farming, sharing meals relate to Spirit and Place for you? What Spirit & Place Festival events do you plan to attend and why?

How to Feed a Family on Local Food - Whether you are a family of one or ten, what are challenges and successes of feeding your family on Local Food?

Earth-Friendly Shopping, Eating & Kitchen Tips - How do you minimize the plastic bags and packaging at the market? How do you adjust your diet and food dollars to be more earth-friendly? How do you store produce, breads, and fresh products to keep them fresh longer? Share tips with us and we'll share them with others.

Calling All Carnivores - What are your favorite unexpected meats? What are your top considerations in selecting the meat you eat? How do you believe meat fits into, or challenges a balanced agricultural ecosystem?

Cultivating Diverse Food Culture - What is your food culture? What does "Diverse Food Culture" mean to you? Does food culture play a role in defining the culture of a place or group of people? What have been your most memorable experiences of a food culture other than your own?

Opportunities in Food Entrepreneurship - Do you earn income from a food or farm related business? Do you have dreams of operating a food or farm related business? What are your wildest visions for new food and farm related businesses in Indy? How would it change the food culture of our city? Please share with us.

Help us spread the word about the IWFM new season and location!

2010-10-13T10:07:00.000-07:00

Share the Indy Winter Farmers Market experience with your friends and colleagues! Help us spread the word by forwarding this announcement, or downloading our flyer to print and post.
Thank you!

An Evening with Visionaries ENERGY, DESIGN, and the FUTURE of INDIANAPOLIS

2010-10-09T16:46:00.000-07:00

Announcing our 2010-2011 Location!

2010-09-20T09:37:00.000-07:00

We are very pleased to announce the 2010-2011 location for the Indy Winter Farmers Market. After months of detailed consideration of generously offer locations, we have selected the Maxwell at 530 E. Ohio Street as our new home for the upcoming season!

The Maxwell offers main-level retail space and four stories of contemporary apartments at the corner of Park and Ohio St. in the Cole Noble District, just south of Lockerbie. This location features:

~6,000 sq. ft. floor space (we had about 4,800 last year), with an easy to navigate rectangular layout
Natural light with full store-front windows along the front south-facing side creating a welcoming feel with multiple doors for entry and exit when needed
A 30 space attached parking garage available for customer parking during the market (If you are easily capable of walking a block or less please leave this parking for those customers who need it more than you. Thank you!)

Multiple customer parking options in the immediate vicinity. We'll provide more details in November.

Synergy with neighboring and nearby businesses - the Earth House, Sunking Brewery, the Nature Conservancy, City Market and more!
Easy access to I-465, I-70 & I-65
Great proximity to downtown to attract city visitors to the IWFM as well.

We feel confident this location will be able to meet the varying needs of our vendors and customers. We were mindful of finding a space with more square footage to help with crowd density, and a physical location that is easily accessible to downtown residents and those traveling from outlying Indianapolis neighborhoods, towns and beyond. The Maxwell's relative proximity to notable downtown destinations such as Mass Ave, Monument Circle, City Market, the Central Library, Lucas Oil Stadium, Conseco Fieldhouse, White River State Park, Sunking Brewery, Easley Winery, the Earth House, Fountain Square, many unique neighborhoods, and more makes the location a great starting point for those traveling downtown who may want to spend a Saturday exploring downtown! Just blocks from the Cultural Trail, much of this exploration can be done on bicycle or foot. Check Indianapolis Downtown Inc and the Urban Times for great ideas and event listings.

We'll be announcing the 2010-2011 list of vendors in October.

Interested in being an IWFM volunteer this year? Email info@indywinterfarmersmarket.org or sign-up for our Volunteer Spot announcements here.

Why Sustainable Farming? A Call to Action...

2010-09-06T10:43:00.000-07:00

Please read this post to learn more about one of the many reasons the IWFM works to connect you with farmers raising animals for meat using balanced and sustainable farming practices that nurture and nourish their animals, the environment and you.

Action Needed: Ohio wants to dump factory-farm manure in East Central Indiana

Due to the incredible damage sustained to Ohio’s Grand Lake St. Mary’s as a result of animal waste from factory farms, the state is looking to dump its manure issue on the shoulders of East Central Indiana – literally and figuratively.

We will point out that this is not waste coming from the kinds of farms you choose to buy meat from at the IWFM. These are farms raising animals in extreme confined density conditions. This style of farming is not a necessary fact in order to eat meat. It is a chosen form of farming for producing maximum yields of meat at the lowest possible price to the consumer. However, the costs to public and environmental health are great and rising. Such as the state of Ohio is now experiencing and looking to pass off to the state of Indiana.

The lake, Ohio’s largest inland body of water and one of its leading summertime attractions, is dying mainly due to high phosphorous and other nutrient levels as a result of manure run-off from the 15 or so animal factory farms in the lake’s watershed. The lake also serves as headwaters for two of Indiana’s major waterways: the St. Mary’s and Wabash rivers, which means further contaminated run-off into Indiana.

The Ohio departments of health, environmental management, natural resources and agriculture released a plan on July 30th that proposes hauling manure to Indiana for disposal. Reports indicate that the U.S. Department of Agriculture's Environmental Quality Incentive Program (EQIP) has assisted farmers wanting to transport manure outside of the watershed.

This is of great concern to the residents of Indiana, as the dumping of this manure from Ohio onto Indiana fields will inevitably lead to:
• Contamination and ecological destruction of Indiana lakes and reservoirs in the area,
• Potential (likely) contamination of drinking water in the polluted areas,
• Subsequent need for clean-up of effected watersheds and other related environmental problems,
• The cost of dealing with these problems falling to Indiana taxpayers.

Barbara Sha Cox of Indiana CAFO Watch was called on Saturday about the staging of manure in Henry County. She also received a call on Monday indicating that manure from Ohio was being spread on a field in Randolph County, with a truck dumping every 15 minutes. The Indiana Department of Environmental Management (IDEM) spokesman Barry Sneed is quoted by the East Central Indiana Star Press as saying, “We have not had any discussions with Ohio EPA to date," Sneed said. "IDEM is keeping abreast of the situation, but there are no laws or rules that allow us to prevent their plans from being executed."

If you find this situation disturbing or unacceptable, we encourage you to contact your state, local and federal representatives (contact information below), urging them to take a stand and encourage the Indiana Department of Environmental Management to talk to EPA Region 5 (the corresponding federal regulatory agency) and come up with a better solution than making Indiana Ohio’s dumping ground.

If you are interested in learning more about this situation and costs to public health and the environment of high-density confined animal farming, please check out the resources below.

Contact Your State & Local Representatives

Indiana Department of Environmental Management
800-451-6027
b.pigott@idem.in.gov

EPA Region 5 Water Division
Tinka Hyde, Division Director
312-886-9296
hyde.tinka@epa.gov

Governor Mitch Daniels
317-232-4567
mdaniels@gov.in.gov (may not work),
Contact Form: www.in.gov

IN House of Representatives
800-382-9841
Hdistrict#@in.gov

IN Senate
800-382-9467
Sdistrict#@in.gov

Senator Lugar
202-224-4814
Indy Office 317-226-5555
Lane_Ralph@lugar.senate.gov

Senator Bayh
202-224-5623

Please contact your Federal Representative - For those in Rep Pence district, email your thoughts to ryan.jarmula@mail.house.gov.

Additional Articles

http://www.thestarpress.com/apps/pbcs.dll/article?AID=20108300315
http://www.journalgazette.com/article/20100829/EDIT10/308299957/0/FRONTPAGE
http://www.naturalnews.com/029517_poultry_arsenic.html
http://epa.ohio.gov/portals/47/citizen/GLSMactionplan.pdf
http://www.huffingtonpost.com/david-kirby/the-price-of-cheap-meat-a_b_635599.html

Going Local Week Today Sept. 5 - Sept. 11, 2010

2010-09-05T14:02:00.001-07:00

GOING LOCAL WEEK 2010
Starts Today!

GOING LOCAL Week 2010 will be celebrated in the Hoosier state starting this Sunday, September 5 through Saturday, September 11, 2010. It is a one week “challenge” to Indiana citizens to eat at least one Indiana locally grown or produced food at each meal during the seven day event.

“I encourage everyone to take part in GOING LOCAL WEEK,” said Lt. Governor Becky Skillman. “If you don’t already, visit a local farmers’ market this week and buy local grown produce and meats – or try Indiana Artisan special creations such as hot sauces, delicious baked goods or Indiana wines. I have traveled and enjoyed these different local foods all across our state. I am so proud of our Hoosier producers and the high-quality, delicious foods they offer each community.”

The objectives of GOING LOCAL Week are to:

· Create an appreciation for the abundance and diversity of the Indiana food shed.

· Make Indiana citizens more aware of the availability of local foods in their own communities.

· Provide support and recognition for Indiana local food producers.

· Increase Indiana residents’ consumption of locally grown/produced foods in a long-term effort to encourage them to regularly purchase more locally produced items for their weekly meals so that the consumption of Indiana locally grown and produced foods will become the norm, not a novelty at Hoosier dinner tables across the state.

“Here at the Department we are going to celebrate with field trip to the Original Farmers’ Market in Indianapolis on Wednesday and then enjoy an in-office potluck of locally grown foods on Friday,” said Indiana Agriculture Director Joe Kelsay. “I encourage everyone to join us in celebrating Indiana’s incredible local foods and destinations.”

GOING LOCAL Week was created in 2008 by Indiana local food blogger, Victoria Wesseler, who authors the GOING LOCAL site (www.goinglocal-info.com). She notes, “If half the families in Indiana shifted $6.25 of their current weekly food budget to the purchase of Indiana grown or produced local food this effort would provide an annual contribution of $300 million into the local Indiana economy. Is this impressive? Yes, but that's not the final number. Studies consistently show that a dollar spent locally will multiply itself by 3 to 5 times making the actual economic impact of that one dollar in the local community where it was spent far greater than a buck. Initially it may be impossible to believe but, with a subtle shift in our food spending habits, we can make a $900 million to $1.5 billion economic impact on Indiana in one year.”

Ideas to celebrate GOING LOCAL Week:

· Do some of your weekly shopping at local farmers’ markets, farm stands, and farm markets.

· Bring in fresh Indiana fruit for the staff instead of pastries during the week.

· Have an in-office potluck lunch where everyone brings in something they’ve made with a local ingredient.

· Go out to an after-work “happy hour” at a local winery or brewery.

· Dine out at a restaurant featuring locally produced food items.

· Visit an orchard or U-Pick and harvest your own produce.

· Ask your local market if they sell locally grown food. Find restaurants that do the same. Support these establishments.

· Participate in a CSA.

· Take a farm tour in your area.

· Research special foods that may be local to your area and seek them out.

· Take a cooking or food preservation class which features local foods.

· Encourage others to join you in this effort during GOING LOCAL Week. Host a pitch-in picnic or covered dish party and ask everyone to bring something made with local ingredients. Spend the evening talking about the food’s origins and learning about what’s available in your area.

· For more ideas about how to celebrate GOING LOCAL WEEK or information about Indiana local food and producers, visit the GOING LOCAL site at www.goinglocal-info.com.

Information about Indiana food and producers, listings of local food events and farm tours, as well as recipes featuring Indiana’s fresh, local, and in-season foods can be found on the GOING LOCAL site (www.goinglocal-info.com).

GOING LOCAL Week 2010 contact:

Victoria Wesseler

GOING LOCAL

victoria@goinglocal-info.com

www.goinglocal-info.com

Phone: 765-325-1000

Sept. 17-19: Yoga to Benefit Kelly Funk of Seldom Seen Farm

2010-09-02T12:43:00.000-07:00

A weekend of Yoga to Benefit Kelly Funk – September 17, 18 & 19, 2010

Three Indianapolis Yoga Studios are teaming up to support Kelly Funk of Seldom Seen Farm.

Kelly was struck by lightening on July 8th while working on the farm. She is making gradual progress toward recovery, and Kelly’s extended “farm family” has launched a number of efforts to ease the family’s financial burden during this difficult time. You can read more about Kelly’s recovery process at www.seldomseenfarm.com. All donations will go to the Kelly Funk Recovery Fund (www.kellyfunkrecoveryfund.com).

Everyone who knows Kelly knows her warm smile, strong will, and endless positive energy. We invite Indy’s yoga community to join a class - or all three - and send strength, grace and love back to Kelly and her family. If you are part of another studio that would like to participate, please contact Laura Henderson, laura@indywinterfarmersmarket.org.

Friday, Sept. 17th @ 5:45 p.m. – Invoke Studio – 970 Fort Wayne Ave. Suite C – www.invokestudio.com - 317.631.9642

This benefit Vinyasa class will be lead by Laura Henderson. Laura has been lucky enough to know Kelly and her husband John for a few years. Not only have they critical supporters of and participants in the Indy Winter Farmers Market, but they have been mentors and co-inspirers to Laura and her husband Tyler as they have begun their farming path.

All are welcome with a donation of any amount. Additional donations made out to The Kelly Funk Recovery Fund may be left in an envelope c/o Laura Henderson at any time.

Saturday, Sept. 18th @ 11:00 a.m. – The Yoga Center – 6245 N. College Ave – www.theyogacenterofindiana.com - 255-9642

This benefit Slow Flow class will be lead by Karen Fox. Kelly grew up in the Broad Ripple area. Seldom Seen Farm has now been an emblematic grower-vendor at the Broad Ripple Farmers Market for several years. Kelly’s parents and brother frequently help work the market. Since Kelly’s accident, friends and farm patrons have stepped in to help the family work the market.

All are welcome with a donation of any amount. Donations will be received at the studio all day on Saturday Sept. 18th.

Sunday, Sept. 19th @ 1 p.m. - CITYOGA– 2442 Central Ave. – www.cityoga.biz - 317.920.9642

This benefit Vinyasa class will be lead by Jocelin Romero. Jocelin has gotten to know and enjoy John and Kelly through the Trader’s Point Creamery Summer Farmers Market, where she works with her own family selling Raw Gourmet Delights. Her parents are loyal Seldom Seen CSA members.

All are welcome with a donation of any amount. Additional donations made out to The Kelly Funk Recovery Fund will be received at CITYOGA through Sept. 19th.

DIG IN Promises to be a Feast for the Senses

2010-08-25T19:30:00.000-07:00

Check out this article from Breen Fain for Win In Indy - The Indianapolis eNewsletter. To see the photos from the garden, link here. You can also visit the Indianapolis Facebook page and join the "Name that Veggie!" contest to win two free tickets to Dig IN. The photos are all fruits & veggies from the Slow Food Garden.

Dig IN Promises to be a Feast for the Senses
by Breena Fain

Agriculture.

In Indiana, we know the word well. From a historical sense, we're a leader in the field (pun intended). From an economical sense, our state depends on it to prosper. From a sociological sense, the bounty brings people together! But from my sense, it's what makes Indiana so unique. When repeating the word in my head, I couldn't help but concentrate more on the suffix - "culture." Indeed, the prefix "agri" is clearly important, but hear me out.

The (agri)culture of Indiana is more than just farm fresh foods in our markets and restaurants. It's about embracing what our great state has provided us. It's about appreciating what local farmers have provided us. And most importantly, it's about taking the time to just enjoy it all. In my opinion, Indiana natives know how to do this extremely well.

One way to show our gratitude is through engaging in the Slow Food Movement. From seeding to eating, this movement is all about taking the time to appreciate the growth of our harvests, cooking it with care and savoring every bite with others who vow to do the same. The folks from Growing Places Indy - a non-profit organization committed to the cultivating "culture" of food and urban agriculture in Indianapolis - are leaders in such a movement. They have a Slow Food Garden in the White River State Park filled with delicious vegetables that go straight to local markets and restaurants.

Getting hungry yet?

Well, to satisfy both your intellectual and literal appetite, the White River State Park will be hosting "Dig In: A Taste of Indiana" this Sunday, August 29, from 12-6 p.m. The event will feature educational discussion panels, cooking demonstrations, urban gardening exhibits and local chef Q&A sessions.

And, of course, it couldn't be a "Taste of Indiana" without delicious wine tastings, beer and food pairing classes and much more! And this is all included in the ticket price! In advance, tickets are only $15 for adults, $7 for children and those under 3 years old are free. This is a truly tasty event that is perfect for all ages - "A feast for the senses" indeed.

So celebrate all that Indiana agriculture has to offer and remember to take the time to enjoy it, bite by bite.

Join IWFM Founder and Vendors for the Invoke Detox Experience

2010-08-20T10:38:00.000-07:00

August 27 | Friday 6p.m.-9 p.m. | The Invoke Detox Experience @ Invoke Studio, 970 Fort Wayne Ave Ste C

Cost: $45 pre-registration; $55 night-of (Pre-registration ends Tues. August 24th)

6 p.m.-7:30 p.m. - Detox Yoga class with Laura Henderson: Laura will lead a balanced and invigorating vinyasa flow class, integrating powerful core work, twists and cardiovascular challenge to deeply detoxify the body and mind while rejuvenating the spirit.

7:45p.m.-9 p.m. - Detox Social Hour: Enjoy fresh juice from Natural Born Juicers, Raw Food sampler platters from Audrey Barron - Be Bliss. (Produce provided by Growing Places Indy). Share the detox experience with other practitioners. Get tips on detoxifying your home and life from Special Guests Renee Sweany (Co-Founder Green Piece Indy) and Tracey Hiner (Founder Tracey Clean). You'll leave feeling part of a community for your continued journey of detoxifying body, home and life. Register online at www.invokestudio.com under "Events." Registration can be made by phone, 317-631-9642.

Is all meat created equal?

2010-08-03T04:37:00.000-07:00

We would like to share today's Green Piece Indy tip with you. This is an important issue in Indiana, and one we believe we all should all be aware of, whether you eat meat or not.

Where's the Beef?
You sit down to lunch at a local restaurant, scan the menu, and notice a hamburger made with Indiana beef. Seems like the greenest choice, right? Maybe not. Before you say bring it on to that burger, keep in mind that "Made in Indiana" doesn't necessarily mean sustainable. Sure, it may have traveled a short distance from farm to fork, but did the farming process take a greater toll on our local environment?

Around Indiana, hundreds of Confined Animal Feeding Operations (a.k.a. CAFOs) and factory farms exist. These overcrowded feedlots, where animals gorge themselves on a grain-based diet before meeting their eventual end, often host more than 1,000 cattle, 2,500 hogs or sheep, or 100,000 fowl. Simply put, CAFOs and factory farms create significant air and water pollution. All that animal waste has to end up somewhere, right? And, if you've seen movies like Food Inc., you know that factory farms also pose serious health threats, including E.coli food poisoning.

In response, the Hoosier Environmental Council is hosting a factory farming webinar this Thursday, August 5 at noon or 6 p.m. If you're concerned about where your food comes from, this one's for you. If you can't participate, remember that purchasing meat and poultry raised by local, small-scale farms (like those you would find at your local farmers market) is always the greener way to go.

Of course, all of this begs the question, just how safe is our water? If you're a Marion County resident, round up a group friends, neighbors, or co-workers and contact Marilyn Hughes of the Marion County Soil and Water Conservation District (SWCD), at 786-1776 or marilyn-hughes@iaswcd.org. The SWCD offers a free presentation that discusses water quality and conservation issues in the county and offers educational resources for those wishing to start their own projects.

Piece out,
Renee & Meghan

Thanks to all who came out for Growing Places Indy this weekend!

2010-07-19T19:38:00.000-07:00

Many thanks to everyone who came out to our events this weekend to support Growing Places Indy, while stretching your bodies and minds to new lengths!

We had an intimate showing of FRESH the documentary at Perk-Up Cafe on Friday, followed by thoughtful conversation and some great questions. Congrats to Diane & Peter who won the Jack Johnson concert tickets that evening, and special thanks to our gracious hosts - Alice & Jeanette. We raised $85 in donations!

Sunday afternoon we had a small, but hard working group of volunteers show up in
the rain for our Slow Food Garden @WRSP work day. With Kelly Funk* on our hearts and in our minds, we took the KIB truck, tools and materials into the shelther of the parking garage and made great strides in the construction of our 2nd compost bin! Sara, Audrey and Samantha also gave a stellar presentation on composting to those in attendance.

(* Visit the Kelly Funk Recovery Fund site, and keep up to date with John's reports on her progress on the Seldom Seen Farm blog. Please keep sending the positive words, the encouraging energy, and the amazing outpouring of community love to Kelly, John, Laila, and all of their family.)

Sunday evening 30 yogis came out for the benefit class at Invoke Studio.
We shared a lovely evening of yoga, and raised $385 in donations!
Congrats to Dawn, Cary and Andrea who won the evening's Jack Johnson concert
ticket raffle.

All in all that's $470 that will be matched by the Johnson Ohana Charitable Foundation, which means a total of $940 to continue our "growing" efforts. It is inspiring and humbling to be part of a community in which people are so willing to give of themselves, their time, money, energy and love, be it to help a friend in need or a fledgling organization grow. Thank you.

You can make a donation to Growing Places Indy and have it matched by Jack Johnson until we reach our $2500 goal by emailing Laura Henderson at urbanearthindy@gmail.com.

Thanks again to everyone for the tremendous support and encouragement!

FRESH Screening at Perk Up Cafe this Friday to benefit Growing Places Indy

2010-07-13T19:22:00.001-07:00

Screening of the movie "Fresh" this Friday, July 16 at 6 p.m. @ Perk Up Cafe, presented by Growing Places Indy.

Cost: Donation of your choosing to benefit Growing Places Indy - Cultivating the culture of food and urban agriculture in Indianapolis. All donations will be matched by Jack Johnson's charitable foundation, AllatOnce.org. Each donation of $5 will enter you for a chance to win two tickets to Jack Johnson's concert at Verizon Wireless Music Center on Friday, July 23rd. If you cannot make it to the movie but still wish to donate, please email Laura at urbanearthindy@gmail.com.

Please R.S.V.P. by Friday, July 16th 12 p.m. Tel. (317) 251-0033.

Support for Kelly, John and Laila

2010-07-10T07:49:00.000-07:00

Kelly Funk, wife of John Ferree and co-owner of Seldom Seen Farms, a much loved vendor at IWFM and other Indianapolis markets, was struck by lightning on Thursday while working in the fields. She is in critical condition at Methodist hospital. It will be Monday before doctors know the extent of the damage. Please keep Kelly, John and their 1-year-old daughter Laila in your thoughts and prayers.

A Special Yoga Class to Benefit Growing Places Indy

2010-07-07T16:57:00.000-07:00

A Special Yoga Class to Benefit
GROWING PLACES INDY
www.growingplaceindy.org

Laura Henderson @ Invoke Studio
Sunday, July 18 @ 6:15 – 7:30 p.m.
By-Donation

Enter to win TWO free tickets to the July 23rd Jack Johnson concert at Verizon
for EVERY $5 you donate!

Laura Henderson and her organization Growing Places Indy are teaming up with Jack Johnson on his 2010 To The Sea Tour and All At Once, a social action network connecting nonprofits with people who want to become active in their local and world community. YOU can join the effort and the fun by attending this special open level benefit yoga class. Every dollar donated will be matched by Jack Johnson!*

Invoke Studio · 970 Fort Wayne Avenue, Suite C · 317.631.9642 · www.invokestudio.com

Join Invoke Studio’s 200 hour teacher training this fall.
Instruct • Inspire • Invoke.

Growing Places Indy is a non profit committed to cultivating the culture of food and urban agriculture in Indianapolis by nurturing community empowerment through the sustainable development of urban farms, farm stands and markets, and food entrepreneurship.

*100% of Jack Johnson's 2008 tour profits were used to establish the Johnson Ohana Charitable Foundation, an endowment founded by Jack and Kim Johnson to support environmental, art and music education now and into the future. As part of the 2010 world tour, the Johnson Ohana Charitable Foundation will offer direct and matching donations to All At Once partner non-profits. Jack Johnson will once again donate 100% of his 2010 tour profits to charity.

Indiana Sustainable Living Fair

2010-06-23T05:08:00.000-07:00

What: Indiana Sustainable Living Fair
When: Saturday, June 26 from 9 a.m. until 6 p.m.
Where: Marion County Fairgrounds, 7300 E. Troy Ave.

The event is a hodgepodge of environmentally-focused seminars, demonstrations, workshops, exhibits, and vendors. Get your fill of information on local chemical-free food, renewable energy, gardening, holistic veterinary practices, and the like.

You'll find a full schedule of speakers, workshops, demonstrations, vendors and partners on their web site, www.sustainableearth.net.

Growing Places Indy - Community Workday & Rain Barrel Workshop

2010-06-22T04:56:00.000-07:00

What: Growing Places Indy - Community Workday and Rain Barrel Making Workshop

Where: The Slow Food Garden at White River State Park

When: Sunday - June 27, 2010, 1-4 p.m.

The Slow Food Garden is located next to the Segway rental (just south of the main entrance to the State Museum) within White River State Park along Washington Street. (#17 on the map: http://www.in.gov/whiteriver/about/map.html)

Details of the day are as follows:

Community Workday – 1:00 pm to 4:00 pm
Growing Places Indy is committed to cultivating the culture of food and urban agriculture, and this is your opportunity to help cultivate our Slow Food Garden.

· Co-Directors Laura Henderson and Matthew Jose will provide volunteers with a tour of the farm and lead volunteers in the work of the day, be it weeding, seeding, transplanting or more.

· Snacks and water will be provided so please bring a cup/bottle for filling your own water.

· You can continue with work day tasks until 4 p.m., or join the rain barrel workshop at 3 p.m.

Please contact Laura Henderson (urbanearthindy@gmail.com) by Friday, June 25 at 5:00pm to let us know you will be attending. More information about Growing Places Indy can be found at www.growingplacesindy.org.

Rain Barrel Making Workshop – 3:00 pm to 4:00 pm
If you have been thinking about getting a rain barrel, but haven’t got around to buying or building one as yet, here is your chance!

· You can watch and learn how to construct and use your own rain barrel for FREE.

· Or, you can make one of your own to take home to start collecting rainwater for your own gardens for $70 (Cash or check only, collected the day of the workshop). Cost includes a 55 gallon food grade barrel, all hardware and materials and barrel conversion demonstration AND helps to raise money to keep the work of Growing Places Indy growing.

· Either way, you’ll gain the experience to make as many future rain barrels as your heart desires!

Space is limited in the rain barrel workshop, so please reserve a place with Tyler Henderson (tylerhenders@yahoo.com) by Friday, June 25 at 5:00pm.

Thanks to our good friend Renee Sweany and Green Piece Indy for the shoot-out today in the Green Piece Indy tip of the week! Join their e-mail list so you too can receive all of their fantastic weekly tips for greener living and to be in the know about events around town!

Indy Urban Farming Forum Tonight!

2010-06-21T07:01:00.000-07:00

Laura Henderson, IWFM founder & co-director of Growing Places Indy, will be presenting as part of the Urban Farming Forum tonight about 8 p.m.

When: June 21, 2010 - 7 p.m. to 9 p.m

Where: Garfield Park Arts Center, Indianapolis IN

Who: Anyone interested in learning more about urban farming, gardening and farmers markets in Indianapolis

A public forum to discuss urban gardening and farming in Indianapolis. The event is organized by the City of Indianapolis’ Office of Sustainablity and the Brownfields program. Mayor Greg Ballard will kick off the 2nd annual forum with opening remarks. Topics covered include an update on Indianapolis area farmers markets, safe soil issues, urban gardening programs and more.
For more information, email sustainindy@indy.gov

Courteous Mass Bicycle Ride & Dine with the Green Riders

2010-06-07T19:16:00.000-07:00

Shared by the Indianapolis Food, Farm and Family Coalition:
Local Food Potluck with Special Guests the Green Riders

Friday, June 11th at 7 p.m.

Earth House basement on 237 N. East St., Downtown Indy

Come celebrate Indy's healthy farms, families, and locally-grown foods at the IFFFC's first monthly Local Food Challenge Potluck

The Indianapolis Food, Farm, and Family Coalition invites you to meet The Green Riders. A brother and sister team, Oliver and Catherine Bock, will give us a taste of what it is like to journey across the country on electric bicycles. They will also demonstrate how electric bikes are a fun and easy alternative to cars.

Admission is Free:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Simply bring a potluck dish to share made with locally grown/produced foods plus a copy of your recipe for the Indianapolis Food, Farm and Family blog. Dining ware may be limited, so please bring your own plate and utensils for yourself and your family, if possible.

Please RSVP, if possible, on Facebook:

Local Food Potluck with special guests The Green Riders

More about the Green Riders:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Oliver and Catherine Bock are explorers traveling across America from Palo Alto, California to Washington, DC learning about sustainable solutions happening right now and sharing those stories with others. The ride is designed to focus attention on what's going on locally that is moving human behavior towards sustainability. When they arrive in Washington DC, they hope to have lunch with President Obama and ask him if he would like to take a spin on one of their electric bicycles!

You can track their ride on the blog thegreenriders.blogspot.com
and find more information about their mission on their website thegreenriders.org

About the Courteous Mass/Critical Manners and IndyCOG:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

IndyCOG is a bicycle advocacy group that is focused on uniting the voices of all people on bikes to push for better cycling infrastructure to make biking a safer and more viable mode of transportation in the city. As much as they are an advocacy group, they are also trying to help support and nourish the growing bicycle culture in Indianapolis.

Recent CM/CM blog: http://www.theindycog.com/blog/?p=958

Strawberries and Pesticides

2010-06-04T14:08:00.000-07:00

There is a message from Lisa Madison, Distribution & Outreach Coordinator, of FRESH the movie and the FRESH food campaign.

On a local note, I have yet to find anyone at any farmers market in Indianapolis selling chemical free or organically treated strawberries. Please keep encouraging our farmers to find chemical free and organic methods for growing this fabulous summer delight. Here's the news from FRESH:
_____________________________________

Strawberries are supposed to be delicious summertime treats; they shouldn't cause cancer.

Methyl iodide, approved for use as a pesticide by the US Environmental Protection Agency (EPA) in 2007, is dangerously close to being approved as a soil fumigant for strawberry crops in California and spreading as a widely-used pesticide for crops around the country. The best way to make sure we stop the use of methyl iodide on our food supply is to get straight to the problem: the EPA's decision to approve the chemical in the first place.

Click here to sign our petition: tell the EPA to ban methyl iodide from our food.

http://action.freshthemovie.com/p/dia/action/public/?action_KEY=3268

Methyl iodide causes cancer. It is a known neurotoxin and thyroid disruptor and has also been proven to cause spontaneous abortions in late-term pregnancies. Methyl iodide is even used to intentionally induce cancer cells in lab settings. And yet, the EPA has decided that methyl iodide is fit for our food, for our communities and for our bodies.

The time has come to raise our collective voice in strong opposition to the use of methyl iodide as a pesticide on our food. Please join us in our effort to stop this pesticide from reaching our food.

Click here to sign our petition: tell the EPA to ban methyl iodide from our food.

http://action.freshthemovie.com/p/dia/action/public/?action_KEY=3268

We're joining in this petition campaign with our friends at CREDO Action, a group of progressive activists who recently organized more than 26,000 people to oppose California's effort to approve methyl iodide. The EPA can reverse its decision on methol iodide at any point. Now is the time to make sure they do so.

We have until the end of June to tell the EPA how we feel about this toxic chemical. We will deliver your comments to the EPA in collaboration with CREDO Action and the Pesticide Action Network North America.

Please add your signature today.

http://action.freshthemovie.com/p/dia/action/public/?action_KEY=3268

Let's make sure the EPA hears our momentous outcry. This is a truly horrific toxin that we must keep out of our already battered food system. Please share this widely, with those who you care about.

Eat safe,

Lisa Madison
Distribution & Outreach Coordinator
FRESH

Stadium Village Farmers Market

2010-06-01T11:01:00.000-07:00

We are pleased to announce the opening - THIS EVENING - of a new summer farmers market.

What: The Stadium Village Farmers Market
When: Tuesdays 4-7:30 p.m.
Where: 808 S. Meridian St. in the Shapiro’s Deli Parking Lot

This is the only Downtown summer farmers market that is strictly grower/producer. It opens today, Tuesday, June 1 with all of your favorite products. Get organic, local, natural products made by the people that sell them. Visit on Tuesday evening and enjoy the time with live music and a prize drawing for visitors.

Market Master Theresa Stites has served on the IWFM advisory committee for the past season, spear-headed our composting and recycling program, and is an active member of Slow Food Indy and the local food movement in Indianapolis.

Find more information on Facebook by searching Stadium Village Farmers Market
e-mail: SVFMarket@gmail.com
(317) 840-0448 - Theresa Stites, Market Master

IWFM Community Appreciation Event - Save the Date!

2010-04-30T05:51:00.000-07:00

The IWFM invites you to an end of season event in recognition and celebration of the vendors, volunteers, and shoppers that have made the IWFM successful in bringing fresh, local, seasonal food and products to the Indianapolis community.

Please join us on Sunday, May 9^th at the Earth House at 237 N. East Street for the following festivities (and bring Mom!):

· Pitch-In Dinner

· Community Appreciation Presentation

· Screening of “FRESH” the movie

· Grower/Producer Panel & Discussion

Dinner & Festivities start a 5:15pm – Bring a fresh, local dish to share.

Screening starts at 7:30pm

This event is free, but film seating is limited. If you wish to reserve seats, please RSVP via Facebook or contact info@indywinterfarmersmarket.org. All are welcome.

Hobbit Gardens Apprenticeship Program

2010-04-29T14:23:00.000-07:00

Hobbit Gardens is offering a hand-on learning experience on their organic herb farm in Putnam co-owner Constance Ferry has been growing vegetable, herb and flower plants and produce for 25 years and will share and instruct you in the art and science of organic gardening, herb propagation,growing herbs and vegetables, composting and more.

You will be working in the gardens, the shop and at the events and will attend the workshops on medicine making, folklore and history will be incorporated into our work and learning experience.

In exchange, you will work in the gardens and with the plants for 20 hours each month, April through October. They are flexible and can schedule you hours around school, job, family, your life.,but hours are mandatory. No experience is necessary, just a strong desire to learn about the plants by working with them.

Constance is a master gardener, an herbalist, a member and speaker for the master gardener’s program, indiana organic gardeners assoc., herb society of central indiana, international herb assoc and shares her love and passion with other groups and assoc. around the country. she lives and works on 27 1/2 acres of woods, ravines, pastures and gardens with her daughter.

Call (765)246-6315 or email hobbitgardens@tds.net for more information

May 15th - Pedal Indy

2010-04-29T13:09:00.000-07:00

Pedal Indy is a ride to promote cycling as a legitimate form of transportation in Indianapolis. Whether you’re riding to work, the store, or out for a date, Indianapolis has many amenities available and easily accessible by bicycle. read more on theindycog.org

Support Indy's Progress to be a Bicycle Friendly Community

2010-04-20T07:37:00.000-07:00

From our friends at INDYCOG:

Come show your support!

Late last year Indianapolis received a designation at the bronze level from the League of American Bicyclists for being a bicycle friendly community. Don’t be surprised if you haven’t heard about it; it did not get a ton of press.

Next Thursday, April 22nd however, the city is making up for it. From 2:00-3:00 P.M. at the City Market, there will be a media event with Mayor Ballard and the president of the League of American Bicyclists, Andy Clarke to highlight the achievement. Whether this was a brilliant PR strategy or not, we have a great opportunity to turn out in mass to show our support for the efforts made by the city to make our home city a better place to ride.

So, with that said, please adjust your day so you can be downtown at 2:00 outside the City Market on a bike if at all possible. We need to turn out to show the Mayor that there are people using the newly added bicycle amenities in the city, and we want more.

This event also has the potential to show a national organization- the League of American Bicyclists that Indianapolis is on the way to being mentioned with Minneapolis, Portland, and D.C. when it comes to bicycle-friendly cities. We are inching up slowly; just last week Indianapolis was ranked 45th in Bicycling magazines America’s Top 50 Bike Friendly Cities.

Anyways, do what you have to do to get there; tell everyone and anyone you know to show up and support bikes in the city. Just imagine the statement that 100 people on bikes in the City Market would make to the Mayor.

INDYCOG will be there, so please join us.

Upcoming Local Food Events

2010-04-15T21:30:00.000-07:00

Breaking Bread: Building Community

When: Sunday, April 25, 5-8 p.m.

Where: Gene B. Glick Junior Achievement Education Center

What: A community supper featuring cuisine and performances inspired by Indiana’s multiethnic community. The dinner is a gathering to kick off the Second Indiana MultiEthnic Conference, but is open to the public.

Cost: $25. Scholarships are available. Click here for more information.

RSVP: Reservations are required by April 16. Visit here for more information.

Chew on This

When: Tuesday, May 4, 6-8 p.m.

Where: Various locations around Marion County, including community venues like the John H. Boner Center, and restaurants such as Recess, R Bistro, Santorini’s and Rick’s Café Boatyard.

What: Part of the IndyTalks series, this one-night event encourages Hoosiers to think, read and talk with neighbors about Indianapolis' food issues. Over dinner, a facilitator will lead a conversation about “From local to global: How can we use Indiana’s strengths in agriculture and artisanal foods to position Indiana globally?” Each location will be limited to 20 people to encourage an intimate, yet fruitful conversation.

Cost: Prices for a prix fixe menu may vary based on location. Free potluck options will also be available. See the list, here.

RSVP: Reservations are required by April 30. Visit here for more information.

Habitat for Humanity Needs Your Support

2010-04-15T21:13:00.000-07:00

As published by the wonderful ladies over at Green Piece Indy:

Greenhouse Effect

[green-hous ih-fekt] -noun The phenomenon whereby the kindness and goodwill of one organization is trapped within the atmosphere and causes warmth and compassion throughout a system resulting in a green house.

This summer, Habitat for Humanity of Greater Indianapolis will attempt to build the state's first low-income home to bear the prestigious LEED Platinum moniker. LEED Platinum certification is the highest designation a home or building can receive from the U.S. Green Building Council's Leadership in Environmental and Energy Design program. From Energy Star appliances and a tankless water heater to a solar powered attic fan, CFLs, and native plants galore, this place will truly be green from the ground up.

Construction on the 1,350-square foot home, located near downtown in the historic Cottage Home neighborhood, is scheduled to begin on July 21, and a dedication ceremony will be held on September 3...but not without your help. Habitat is currently about $20,000 short of its fundraising goal. When we heard about the organization's green initiatives and the Pye family (the home's future owners), we couldn't help but lend our support. Giving is easy through our secure PayPal link. Or, if you're more of the hands-on type, consider rounding up a group of friends, colleagues, or classmates to volunteer at the building site. You can also donate items to be used in the house, or drop off gently used home and building supplies at the Habitat ReStore.

Rome wasn't built in a day, friends. Then again, Rome didn't have your Brangelina-like sense of compassion and generosity on its side. With your help, we can create a greener environment for one Indianapolis family - and the planet.

Piece out,
Renee & Meghan

Upcoming Community Events

2010-03-31T18:55:00.000-07:00

With the arrival of Spring comes an array of interesting events in the Indianapolis area related to local food, health, fitness, sustainability, community and more. Creating positive change starts first with educating yourself, so make a point to get involved and attend at least one of these events. Many of them are free!

Friday, April 2nd
NCAA Final Four Friday - Team Fridays
Lucas Oil Stadium
One Lucas Oil Stadium
12-4pm
FREE
More info at: www.lucasoilstadium.com

Friday, April 2nd - Sunday, April 4th
The Big Dance
White River State Park
801 W. Washington Street
Various Times
FREE
More info at: www.in.gov/whiteriver

Wednesday, April 7th
Rush Hour Recycling
Earth House
327 N. East Street
7am-9pm
FREE; drop off cardboard, electronics, EPS foam, etc.
More info at: www.greenpieceindy.com/blog/?page_id=160

Wednesday, April 7th
National Start Walking Day
Monument Circle
One Monument Circle
11am
FREE
More info at: www.americanheart.org

Thursday, April 8th
Rain Garden Basics
Indianapolis Museum of Art
4000 Michigan Rd
6-8pm
$30 public; $21 members
More info at: www.imamuseum.org

Thursday, April 8th
Seed Starting Class
New Hope Community Garden
7019 S. Arlington Ave
7-8:30pm
FREE
More info at:http://www.facebook.com/event.php?eid=111237885558464&bcode=-FOgm

Saturday, April 10th
Urban Cycling Skills Class
IndyGo Headquarters
1501 W. Washington Street
8am-5pm
$25 (includes $25 gift card from Matthew's Bicycles)
Visit www.BicycleIndiana.org and register by April 8th.

Saturday, April 10th
Rain Barrel Making Workshop
Indy Winter Farmers Market
901 N. East Street
10:00am
$70 (includes basic rain barrel hardware and materials - take your barrel home!)
Spaces are limited. Contact urbanearthindy@gmail.com to register by April 5th.

Saturday, April 10th
Learn to Start a Community Garden
Felege Hiywot Center
1648 Sheldon Street
12:30-4:30pm
FREE
More info at: www.indygrowsgardens.com

Sunday, April 11th
Raw Foods Presentation with Audrey Barron
Perk Up Cafe
6536 Cornell Avenue in Broad Ripple
4:30pm
FREE
More info at: www.beofbliss.com

Wednesday, April 14th
CIBA Lecture Series: Live, Love, Bike
Central Library
One Library Square
7pm
FREE
More info at: 317-275-4100 or www.cibaride.org

Thursday, April 15th
Urban Composting: The Demise of the Stinky Trash Can
Indianapolis Museum of Art
4000 Michigan Rd
6-7pm
$35 public; $30 members
More info at: www.imamuseum.org

Thursday, April 15th
Chef's Taste
Indianapolis Museum of Art
4000 Michigan Rd
6:30pm
$35
More info at: www.imamuseum.org

Saturday, April 17th
Every Litter Bit Helps Campaign
Indianapolis Neighborhoods
FREE; Collect a bag of litter to kick-start the Great Indy Clean Up
More info at: www.kibi.org/every_litter_bit_helps

Saturday, April 17th
Komen Indianapolis Race for the Cure
IUPUI
815 W. Michigan Street
9am
$25 registration fee
More info at: www.komenindy.org

Thursday, April 22nd
Planet Indy: Gestalt Gardening with Felder Rushing
Tobias Theatre - Indianapolis Museum of Art
4000 Michigan Rd
7pm
$7 public; $4 members
More info at: www.imamuseum.org

Saturday, April 24th
Earth Day Indiana Festival
White River State Park
801 W. Washington Street
11am-4pm
FREE
More info at: www.in.gov/whiteriver & www.earthdayindiana.org/news

Sunday, April 25th
Aveda Walk for Water
White River State Park
801 W. Washington Street
11am-2pm
FREE
More info at: www.in.gov/whiteriver

Friday, April 30th
Arbor Day - Indy Free Tree
Monument Circle
One Monument Circle
8am-2pm
FREE

Learn to Start a Community Garden

2010-03-30T08:12:00.000-07:00

Interested in starting a Community Garden in your neighborhood? There's a lot more to creating a sustainable and effective community garden than throwing up raised beds and planting in seeds and starts. An expert group of individuals from the Felege Hiywot Center, Community Garden Resource Center and Purdue Extension will take you through the basics of installation, as well as the process of planning to garden maintenance, organization, community engagement and longevity.

April 10, 2010 - 12:30 p.m. to 4:30 p.m.
Felege Hiywot Center (an IWFM Power of One Challenge organization)
FREE
more info at: www.indygrowsgardens.org

Questions or RSVP to:
Aster Bekele, 317-545-2245
Angie Hermann, 317-709-3440

This program will repeat later this summer at the Growing Places Indy Slow Food Garden @ White River State Park.