Friday, January 28, 2011

Slow Food Indy Annual Meeting Summary

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.

Tuesday, January 25, 2011

Indy's Kitchen - Culinary Sampler

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.

Monday, January 24, 2011

Irvington Green Initiative Soup Swap Day

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
or by calling Shawndra at 359-2206.

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

National Soup Swap:
Indiana Local Food Soup Swap:

Sunday, January 23, 2011

A message from the Cornucopia Institute regarding Genetically Engineered Alfalfa

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.

Thursday, January 20, 2011

A Message from This Old Farm - Colfax, IN

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!


The This Old Farm Team

9572 W Co Rd 650 S

Colfax, IN 46035

Wednesday, January 12, 2011

Seasons of Eggs, by Mandy Corry of Schacht Farm

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!

Monday, January 10, 2011

Young Chef Competition at The Chef's Academy

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 (; 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 (; Additional details regarding the Young Chef competition can be found on the following Web site:;

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.


If you are interested in participating in this competition, please send the following items to the Indianapolis Young Chef Competition Committee

- 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.

Wednesday, January 5, 2011

The Year of Slow Food

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 8th!

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 16th! 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 – 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.