Indianapolis Food, Farm & Family Coalition

Local Food Recipe #20

2011-07-20T15:31:00.004-04:00

Fried Cornbread

courtesy of Dani Cunningham

3 cups Cornmeal (Fields of Agape)
2 T baking powder
1/2 tsp sea salt

4 beaten eggs
2 T honey
2 cups milk

Heat 1/3 cup canola oil in cast iron skillet while preheating oven to 425 degrees F. Mix dry ingredients and make a well in the center. Mix eggs, honey, and milk with a wisk-pour over dry ingredients. Pour into hot skillet and bake 20-25 minutes, or until a toothpick comes out clean.

Tomato Plant growing in Broad Ripple

2011-06-02T15:41:00.005-04:00

There is a tomato plant growing through the cracks in the sidewalk on the Broad Ripple strip. Have you seen it?! It is growing nestled in next to the Ossip Optometry shop and across from the bus stop at Broad Ripple Ave. and Carrollton Ave.

I was walking down the sidewalk this morning heading towards the café for a meeting and somehow, out of nowhere, this green, leafy beauty caught my eye. I stared at it for a while, trying to figure out if really was a tomato plant and pondering how it might have found it is way to this foreign territory. Although, I had to grin as I thought…perhaps this is not so foreign after all.
At the bus stop, stood a young man with a bike waiting for the bus, and a hesitated only slightly before spontaneously asking him, “Do you know what a tomato plant looks like?” He responded slowly, “Yes, I think so. Why?” And I responded, “I think there is one growing through the cracks in the concrete over there.”

He takes a look and steps back. “I think it IS a tomato actually, hmm.” I ask him. “I’m trying to figure out how such a thing happens, any ideas?” He responds, “Well I wouldn’t eat a tomato off that plant.” And I ask why and he says, “I’m picturing some drunken kid puking up some pizza on the side of the sidewalk over there (we were kiddy-corner to ZA Pizzeria) and a tomato seed in the sauce somehow ended up in the soil deep beneath the soil.” I think I might be embellishing his response, just a tid, but I have to admit…I never would have thought of something so fantastically simple and crass.

So that is my highlight of the day, week…month…year?! I knew there was a reason I brought my camera with me today.

REMINDER: NP! Neighbor Power! is this Saturday!

2011-05-17T10:18:00.001-04:00

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

Food Coaltion gathering April 26th

2011-04-05T16:53:00.001-04:00

Save the Date:

The next gathering of the Central Indiana Food Coalition will be
Date: Tuesday, April 26th
Time: 6pm (intro - for newcomers) 6:30 -7:30 meeting
Location: Earth House basement

Agenda:
Advocacy Report: (New and Improved) Food Charter approval
Organization Report: Membership structure and application approval
Information/Visibility Report: New Logo and communication plan

You will find an document attached to this email that states the new name and current mission statement and vision statements of the coalition. Please review and send any comments you have before the 26^th. The Advocacy, Organization, and Information committee had the opportunity to sculpt these statements from the information gathered at the January 29^th meeting.

Volunteers needed for Earth Day! HELP!
The Earth Day Celebration at White River State Park is an important day for the Coalition and we would like to make our presence known to the community the year! Please contact me if you are willing and able! We are currently seeking volunteers during these 4 shifts:

Set-up 10:30am – 12pm

12 - 1:30pm

1:30 – 3pm

3 – 4:30pm Take-down

Sign up via facebook: http://www.facebook.com/topic.php?topic=20943&uid=338097624239

Or by emailing me at dependablefood@gmail.com

Search for Sponsors to fund printing of Local Food Guide 2010-2011

Currently the Coalition is seeking funding for the printing of the 2010-11 version of the Central Indiana Local Food Guide. Unfortunately this is all last minute because the funding we were hoping for to cover most of the cost of this year's printing has fallen through and we are now on the search for 16 advertisers.

If you know any business/organization that might be interested please pass on this flier and last year's version of the guide. Please let us know, if you know someone who may be interested. The cost will be $250 to be a sponsor and for this they will receive a ¼ page advertisement in the guide. Email dependablefood@gmail.com or call 317.417.8449 for more information.

Agenda Details:
At this Gathering we have much to discuss and approve thanks to our hard-working committees. By George, I do believe we've got it! =)

Since February, the Advocacy committee has been sculpting and editing the Food Charter created by a past committee of the Indianapolis Food, Farm and Family Coalition. The Advocacy committee has started by sending the charter to key people in our community in order to gain feedback about how we can make the guide more understandable for the general public and help us communicate our wants to the Indianapolis City government. Please call me, if you have any questions or have any input for us before the meeting. My cell is 317.417.8449.

To download the current version of the Food Charter, follow this link:
http://www.indyfoodsecurity.org/Documents/Indy%20Food%20Charter.pdf

We will also be approving a membership structure for the coalition that has been created by the Organization committee. This will include different membership categories and an application form.

The Information/Visibility committee has started thinking about new logo designs and also the re-organization of the website. The information committee will report on what deliverables they have created at the April meeting. Due to the fact that Earth Day is April 23rd, we may need to approve a new logo before the next meeting. Please watch carefully for any emails needing your participation before April 26th.

And as always Thanks for your AWESOME work!!
April

--
April Hammerand
Indianapolis Food, Farm, and Family Coalition
www.indyfoodfarmfamily.org

317-417-8449
april@indyfoodfarmfamily.org
Working to make Indianapolis a more food secure city through education, awareness, public programs, and connecting consumers to farmers.

The NEW Vision Statement

2011-03-15T10:43:00.001-04:00

We envision a community in which:

We are conscious consumers of nutritious food.
We understand the role of food in building the community, strengthening the economy, and valuing the environment.
We have access to a diverse range of healthy, affordable food.
We have the opportunity, means, and skills to grow and prepare healthy foods.
Consumers, producers, planners, and policy makers align and support each other to fulfill this vision.

What is in a Name?

2011-02-18T11:53:00.002-05:00

Creating a name for an organization is a powerful act.

In the comment field below, please share the name you might choose for the organization. Serious names, silly names, striking names, all are welcome. And you do not need to have been to the meetings to suggest one to the group.

Here are a couple questions to ask yourself as you think of names?

-What is it that makes this group unique?
-What focus do we want to bring to the attention of the public?
-Who do we want to be our future members? And will they identify with this name?

During the meeting on January 29th, we created a new mission and vision for the Indianapolis Food, Farm and Family Coalition. Although we spoke of creating a new name, we tabled that discussion in hopes that after our brainstorming we would have a better idea about who we are and thus would have a better idea about how we could identify ourselves. Well I beg the question...What should we call ourselves?

On February 22nd, we will hang all of these different ideas up and make a decision about which name we identify with most.

STUCK..? Think about our newly formed mission statement:

"Our mission is to enhance the health of our community by improving the food system and increasing access to resources and nutritious food."

Gathering Feb 22, 2011

2011-02-11T12:48:00.001-05:00

Save the date!
The next gathering of the "Food Coalition" has been scheduled for:

Tuesday, February 22nd
6:30 - 7:30 pm
KIB Keep Indianapolis Beautiful -Large Conference Room
1029 Fletcher Ave. Indianapolis, Indiana 46203

First of all, I would like to thank those of you who were able to attend the January 29th gathering. We had over 30 attendees at last count and with much concerted effort were able to form a mission statement and vision statement for the group. We must also thank our facilitator Carmen DeRusha, an employee of the Purdue extension, for her excellent work that day along with the rest of the volunteer facilitators and planners! Due to all of your hard work and resolve (it was intense!) the day was a success.

We decided on January 29th that we needed a meeting at the end of February to continue discussing "where do we go from here". We had a long day Saturday; after going through the strategic planning exercises we needed some time for our decisions as a group to "sink in" and also so time to figure our individually where or how we fit in to the group.

Meeting notes, will be sent out shortly. Basically three big decisions were made that day.

The group decided to adopt the current Indianapolis Food, Farm and Family Coalition (IFFFC) as the organizational structure of the group. Instead of creating an additional new organization the plan was to develop a mission and vision that was more inclusive than what was originally conceived in the IFFFC. The purpose for this action was to make sure everyone's perspectives and values were recognized and accepted, so that everyone working in the Indy food system is able to understand each other and work well together. During the strategic planning process we created a revitalized mission, vision, and group values for a membership-based coalition with April as the first paid staff.

Our newly formed mission statement is:

"Our mission is to enhance the health of our community by advocating for improving the food system and increasing access to resources and nutritious food."

At the end of the meeting, we created sub-groups "working groups or action teams" based upon our strategic directions. We will be working on defining and sculpting these at the February meeting. They are listed below:

Information Group: Share information among participating organizations and the general public.
Advocacy Group: Influence public policy in issues related to our mission.
Education Group: Educate the public about growing and eating healthy food.
Collaboration Group: Strengthen relationships among participating organizations to improve the impact in the community.
Support Group: Support growers and producers by providing access to resources that enhance their capacity.
Organization Group: Create a new structure for the group by analyzing the process by which we want to make decisions and understand how all of the moving pieces work together so that in the end the organization can have the greatest impact possible in the the community.

We will discuss more about these different sub-groups at the February Meeting. If you would like to join one, simply send me an email.

As always please feel free to pass on this invitation to anyone who may be interested in attending.
If you do, please Cc my email, so that I can keep track of the email addresses or send me any names/emails of people who should be invited. I'm slowly compiling of list of new people to invite to the meeting and will be writing personal letters of invitation explaining what we are doing.

Hope you have a great weekend =)

February Local Food Potluck

2011-02-10T02:21:00.004-05:00

Local Food Potluck

Thursday, February 24th at 6-8 pm
New Day Meadery
1102 E. Prospect St. (Shelby and Prospect in Fountain Square)

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Come celebrate Indy's healthy farms, families, and locally-grown foods at our monthly

Local Food Challenge Potluck
The Indianapolis Food, Farm, and Family Coalition, Slow Food Indy, and the Weston A. Price Foundation invite you to come taste the delicious mead at the New Day Meadery in Fountain Square and share a delicious meal together of locally-sourced food. More about the New Day Meadery below.

On a personal note, this February Local Food Potluck marks April's first year as program manager of the IFFFC and her move to Indianapolis. April's first day on the job was the 22nd of February 2010; a week before Food Con. April's first look into the strong Indianapolis Arts and Food Movement.

"I would like to thank you all for making my first year working in the community a success. Everyday is a new adventure and every challenge is a new chance to grow. After living here a year, I continue to love Indy, love the Food Movement, and love every moment in this inspirational, creative, passionate community. Thank you for making what I do possible!" -April
We "challenge" you to bring something local! Simply bring a potluck/pitch-in dish to share made with locally grown/produced food.

Dining ware will be limited. Please bring your own plate and utensils for yourself and your family, if possible. We will have a few to spare.
Think Reduce, Reuse, Recycle, Recover.

RSVP on Facebook: Admission is Free and Everyone is Welcome =).
February Local Food Potluck at the Meadery
Remember a copy of the Recipe:
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Bring a copy of your recipe for the dish you brought to share with everyone.
Or send you recipe by email: april@indyfoodfarmfamily.org

The Indianapolis Food, Farm and Family Coalition will post these recipes on the blog [http://indyfoodsecurity.blogspot.com] so that we can have many more locally-grown, delicious meals even after the potluck is over!

More about New Day Meadery:
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New Day Meadery is a true family owned and operated entrepreneurial endeavor. The husband and wife team of Brett Canaday and Tia Agnew work tirelessly as the proprietors of New Day Meadery. Brett, your Merry Meadmaker, takes great care in crafting our meads while Tia orchestrates all marketing and operational matters. They, along with a dedicated group of family and friends, form the main labor force when it comes to crafting New Day Meadery fine honey wine.

Brett and Tia started making mead in 2001 when they moved to Brett's family farm and started keeping bees. Their mead making began as an enjoyable pastime, a way to combine their love of bee keeping, gardening and good food during their off-time. While pursuing their careers outside of mead making, they strove to identify a business they could pursue that would allow them to remain in Indiana and tap into both their professional talents and passion for local food.

Read more about New Day Meadery on the website:
www.newdaymeadery.com

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Indianapolis Food, Farm and Family Coalition Working to make Indianapolis a more food secure city through education, awareness, public programs, and connecting farmers to consumers. www.IndyFoodFarmFamily.org
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April Hammerand
Program Manager
email: april@indyfoodfarmfamily.org
phone: 317-417-8449

We are on Facebook: www.facebook.com/indyfoodfarmfamily
And Twitter: http://twitter.com/IndyFoodFarmFam
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Local Food Potluck Recipe # 19

2011-01-26T18:33:00.014-05:00

Corn zucchini and red bell pepper quesadillas

courtesy of Mona Li and Food Network

1 T olive oil

1/2 chopped onion

1 zucchini sliced

1/2 red pepper diced

2 t cumin

1 t cayenne

pinch salt

1 1/2 cup corn

pack of tortillas

monterey jack cheese

Preheat oven to 400 F degrees

Heat olive oil and onion in skillet.

Saute zucchini and red pepper and stir in cumin and cayenne.

When finished sauteing add in corn.

Place quesadilla and cheese on cookie sheet.
Then add vegetables and another quesadilla.

Put in oven for 5 to 7 min until cheese is melted.

Cut into quarters and enjoy?

Local Food Potluck Recipe # 18

2011-01-26T16:10:00.008-05:00

Frittatas

courtesy of Katherine Ogawa

1 head broccoli
2 red peppers
3-4 shallots
2 T butter
2 T olive oil
Pinch of salt, pepper, basil, parsley, and marjoram

6 eggs
1/3 cup sour cream
1 lemon
8 oz shredded monterey jack cheese

Heat up 1 T of butter and 1 T of olive oil in a skillet.
Once skillet is heated saute the broccoli, red pepper, and shallots.
Season the vegetables with the salt, pepper, basil, parsley, and marjoram.
While the vegetables are sauteing mix the eggs with the sour cream and the rind of the lemon into a bowl.
When the vegetables are done add them to the egg mixture and put 1 T of butter and 1 T of olive oil on medium heat in a skillet.
Cook mixture in skillet for approx 5 min or until it starts to come away from the sides of skillet.
Then add shredded monterey jack cheese and cook on high for approx 5 more min.
Wait 5 min to serve. Enjoy!

Purdue Extension Workshop Series in February and March

2011-01-24T13:52:00.002-05:00

2011 Growing For Market- Next Steps for Market Vendors Series- The Purdue School for Direct Marketers is a 3 part webinar series to be offered at 21 sites across Indiana. This series will focus on how to be a more efficient and profitable marketer of farm products sold directly to the consumer. Wednesday Evenings- February 2, 9, and 16, 5:30 p.m.-8:00 p.m. Central

2011 Growing Green- Sustainable Vegetable Culture for Pleasure and Profit - The Purdue School for Sustainable Vegetable Production is a 5 part webinar series to be offered at 23 hosted sites across Indiana to focus how to increase yields and profits from the culture of vegetables in a manner that is respectful of the environment and resources used. February 8, 15, 22 and March 1, and 8, 8:30 a.m.-10:30 a.m. Central. PARP credits available for session 4.

Local Food Potluck Recipe # 17

2011-01-21T14:47:00.010-05:00

Sauteed Squash

courtesy of Patch

1 large yellow squash
1 red onion
1/8 cup butter
pink, green, black, and white pepper
sea salt

Cut up squash and onion.
Heat butter in skillet at medium to high heat.
Add vegetables and season with pepper and salt.
Cook until squash is soft.
Serve warm. Enjoy!

Local Food Potluck Recipe # 16

2011-01-21T14:22:00.010-05:00

Chicken Larder Stew

courtesy of Ed and Theresa

turkey frame
chicken frame
2 cup apple cider
2 cup water

2 potatoes cubed
2 onions diced
3 large carrots
1 lb asparagus
1 lb green beans
1 cup diced celery
4 cups vegetable stock
1 cup dehydrated tomato diced
salt and pepper to taste

Place frames, cider, and water in a slow cooker and cook on low overnight.
Remove as many bones as possible.
Add the rest of the ingredients and cook on low for 8 to 9 hours. Enjoy!

Local Food Potluck Recipe # 15

2011-01-18T14:42:00.006-05:00

Borscht

courtesy of Joe Werle

8 cups beef broth (can use gluten free broth)

1 lbs. cut of meaty bone-in beef shank

1 large onion, peeled and quartered

4 large beets, peeled and quartered

4 large carrots, peeled and chopped

1 large russet potato, peeled and cut into 1/2 inch cubes

2 cups thinly sliced cabbage

1/2 chopped fresh dill

3 T red wine vinegar

salt and pepper to taste

Bring large pot of broth, beef shank and onion to a boil, then let simmer until meat is tender (approx 1 1/2 hrs)

After tender trim fat and bone from meat

Chop remaining meat and chill

Let broth cool for approx 4 hrs and skim fat off the top

Add beets, carrots, and potato to broth and bring to a boil

Let broth simmer for approx 30 min or until vegetables are tender

Stir in cold meat and the rest of ingredients and cook for approx 15 min. Enjoy!

Optional: top with sour cream and dill

Local Food Potluck Recipe # 14

2011-01-18T13:52:00.013-05:00

Zucchini Quiche

provided by unknown chef

4 cups thinly sliced zucchini

1 thinly sliced large onion

3 T butter

2 eggs

1/3 cup milk

2 t parsley

1/2 t each of salt, garlic powder, dried basil, oregano, pepper

2 cups shredded mozzarella

2 t mustard

1 pie shell

Saute zucchini and onion in butter until tender and drain

In a large bowl, whisk eggs, milk, salt and spices
Stir in cheese and zucchini mixture
Put pie shell in pie dish and spread mustard over shell

Add egg mixture

Bake at 400 degrees F for 35 to 40 min. Enjoy!

Local Food Potluck Recipe # 13

2011-01-18T13:38:00.004-05:00

Baked Squash and Apples

courtesy of: Kaitlin Haskins

2 lbs. butternut squash
2-3 baking apples cut in 1/2 inch strips. (red skins look nicer)

1/3 cup of brown sugar
3 T butter or vegan marjarine
1 T flour
1 t salt
1/3 cup walnuts or pecans

cover the bottom of large baking dish with squash and apple strips and set aside
mix the last 5 ingredients in small bowl then sprinkle on top of squash and apples
cover and bake at 350 degrees F for 40 to 45 min, until soft. Enjoy!

January Local Food Potluck

2011-01-16T20:04:00.001-05:00

Local Food Potluck
Wednesday, January 19th at 7 pm
St. Andrew Presbyterian Church/Earth Charter Indiana
3535 Kessler Blvd North Drive, Indianapolis

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Come celebrate Indy's healthy farms, families, and locally-grown foods at our eighth monthly

Local Food Challenge Potluck

The Indianapolis Food, Farm, and Family Coalition and Earth Charter Indiana invite you to St. Andrew Presbyterian Church which is also home to Earth Charter Indiana.

Come share a meal together and view a clip from the movie Renewal with a small group discussion after. We will show the clip around 7:45 pm.

John Gibson, Executive Director of Earth Charter Indiana, is co-founder of the
Indianapolis Food, Farm and Family Coalition. The coalition has become a project of the organization. In the spring of 2008, Earth Charter Indiana started the Local Food Challenge and sought state residents to commit to eating 50% of their food from local sources during the summer months of June, July, and August. In the end, we had over 100 individuals sign the online pledge and inspired the first Local Food Potluck in 2010.

Hope to see you all for the first local food potluck of the New Year!

Admission is Free:

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Simply bring a potluck/pitch-in dish to share made with locally grown/produced food.

Dining ware will be limited. Please bring your own plate and utensils for yourself and your family, if possible. Think Reduce, Reuse, Recycle =)

RSVP on Facebook:

January Local Food Potluck

Remember to bring along the recipe:

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Bring a copy of your recipe for the dish you brought. The Indianapolis Food, Farm and Family Coalition will post these recipes on the blog [http://indyfoodsecurity.blogspot.com]

More about Earth Charter Indiana:

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Catalyzing mainstream enthusiasm for sustainability in Indiana.

Earth Charter Indiana is promoting the transition to a more sustainable and equitable society right here in the Hoosier State. Earth Charter Indiana has fraternal relationships with Earth Charter U.S. and Earth Charter International.

The international Earth Charter document serves as our framework, providing a concise declaration of fundamental ethical principles for building a sustainable and peaceful society, built upon 4 core values:
1. Respect and care for the community of life
2. Ecological Integrity
3. Social and Economic Justice
4. Democracy, Nonviolence and Peace

Take a look at the Earth Charter:
www.earthcharterus.org/the-

charter/the-earth-charter

Read more about Earth Charter Indiana on the website:
www.earthcharterindiana.org/

December Local Food Potluck

2010-12-01T14:02:00.001-05:00

Local Food Potluck
Wednesday, December 8th at 7 pm
The Indiana Humanities Council
1500 North Delaware Street, in Indianapolis

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Come celebrate Indy's healthy farms, families, and locally-grown foods at our seventh monthly

Local Food Challenge Potluck

The Indianapolis Food, Farm, and Family Coalition invites you to come share a meal at the Indiana Humanities Council.

We recognize the Indiana Humanities Council for superbly raising awareness of Indiana's Food Culture.

Food for Thought, a project of the Indiana Humanities Council is an examination and celebration of the ways food helps to define Indiana's culture, considering food in the context of history, law, politics, science, the arts, religion, ethnicity and our place in the world. Through this program, Hoosiers will share and sample the cultures reflected at the state's table and address the local and global issues of hunger, nutrition, food production, obesity, food security and safety.

Dinner starts at 7 pm

Admission is Free:

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RSVP on Facebook:

December Local Food Potluck

Remember to bring along the recipe:

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Bring a copy of your recipe for the dish you brought. The Indianapolis Food, Farm and Family Coalition will post these recipes on the blog [http://indyfoodsecurity.blogspot.com]

Like last month, the Earth House Collective may pick one recipe from the Local Food Potluck to serve at the Earth House Cafe for the Month to come!! Please bring your recipe cards to participate.

More about Indiana Humanities Council:

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The Council encourages Hoosiers to think, read and talk. How? By creating its own programs, such as Community Conversations, Evenings at the House and Novel Conversations; by providing grants for humanities programs throughout the state; and by providing a space-physically and digitally-for people to connect and converse.

Mission Statement: The Indiana Humanities Council connects people, opens minds and enriches lives by creating and facilitating programs that encourage people to think, read and talk.

Read more, visit the website:
www.indianahumanities.org

SustainINDY Press Release

2010-11-19T16:22:00.001-05:00

PRESS RELEASES
MAYOR BALLARD ISSUES URBAN GARDEN CHALLENGE

November 19, 2010

GOAL IS TO CREATE 50 URBAN GARDENS IN CENTER TOWNSHIP BY END OF 2011

INDIANAPOLIS – Announcing a goal of 50 urban gardens in Center Township by the end of 2011, Mayor Greg Ballard today at the Felege Hiywot Center garden in Martindale Brightwood issued his Urban Garden Challenge, joined by neighborhood residents, local health experts and urban gardeners.

“Urban gardens strengthen the fabric of our communities. They turn vacant land into a positive and active space, they grow healthy food for people to eat, they teach individuals of all ages new skills, and they help promote community involvement by actively engaging neighbors to work together toward a common purpose,” said Mayor Ballard. “Urban gardens encapsulate the Thanksgiving message of family, community, harvest and renewal. Creating more urban gardens and engaging more individuals and organizations in growing healthy food at the community and neighborhood level is a worthy pursuit for our city.”

Founded in the spring of 2004, the Felege Hiywot Center created its first 20-square-foot garden in the summer of 2006. Now, its urban garden encompasses a half acre.

“A need for healthy food sources and education about health and nutrition in Martindale Brightwood inspires us to make a change,” said Aster Bekele, executive director of the Center. “At the Center’s summer gardening camp and at the in-school and after-school gardening education classes, each youth participant develops gardening skills, an awareness of nature, a commitment to environmental preservation, an ability to make nutritious food choices and expertise in recycling and composting.”

Marion County Health Department Director Dr. Virginia Caine, a longtime advocate for Center Township residents, detailed the health and disease prevention benefits of a nutritious diet including fresh produce.

“The Marion County Health Department is very proud to support this initiative to help improve the health and wellness of the people of Indianapolis,” said Dr. Caine. “We recognize that poor nutrition is one of the greater challenges facing our urban populations, one that contributes to an array of diseases and conditions. Changing that equation starts at the source: reversing the shortage of healthy food options. Much of our focus is on preventive measures, from vaccines to environmental issues and much more. We believe expanding urban gardens in the urban core will help contribute to our ongoing efforts to improve the health of the community.”

The Butler Center for Urban Ecology innovatively explores, stewards and enhances urban ecosystems. Its director, Tim Carter, Ph.D., specializes in landscape ecology with a focus on urban systems.

“Urban gardens and urban farms create opportunities to access local food in neighborhoods that did not previously offer such benefits,” said Dr. Carter. “Urban gardens can restore ecological health to the area. Improving biodiversity, giving access to local food and building a sense of community are all components of successful urban gardens and urban farms.”

Mayor Ballard today also announced the Urban Gardening Mentor Program, an effort that will teach and encourage urban gardening and growing food. This program, a partnership between the Office of Sustainability and Purdue Extension of Marion County, aims to assist individuals and organizations who are new to urban gardening.

“This partnership and the mentoring program are a key part of achieving the goal of having 50 urban gardens in Center Township by the end of next year,” said Mayor Ballard.

Mayor Ballard is committed to making Indianapolis the most sustainable city in the Midwest. Urban gardens play an important role in helping Indianapolis achieve that vision. In 2008, Mayor Ballard created the Office of Sustainability, and in June 2010 at the Indy Urban Farming Forum, Mayor Ballard announced the City’s first urban garden program. The collaborative partnership between the Department of Metropolitan Development, the Indy land Bank and the Office of Sustainability allows community groups and individuals to use Land Bank properties for the purpose of growing healthy produce and creating urban gardens.

For more information about Mayor Ballard’s Urban Garden Challenge, visit www.sustainindy.org or email urbangardens@indy.gov.

Sarah Holsapple
Public Information Officer
Indianapolis Department of Public Works
Email: sarah.holsapple@indy.gov
Office: 327-4669
Cell: 223-1375

http://sustainindy.org/press-events.cfm?news_id=354

November Local Food Potluck

2010-11-16T15:18:00.000-05:00

Local Food Potluck
continuing the "Feast"ival

Monday, November 29th at 7 pm
Irvington United Methodist Church
30 N. Audubon Road

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Come celebrate Indy's healthy farms, families, and locally-grown foods at our sixth monthly

Local Food Challenge Potluck
The Indianapolis Food, Farm, and Family Coalition, Slow Food Indy and the Weston A. Price Foundation invite you to come share a meal with the presenters and participants of the Irvington SkillShare, a spectacular event of the Spirit & Place Festival organized by the Irvington Green Initiative.

We would like to honor the organizers for all of their hard work planning and preparing. We all could feel how much time and effort was put into the event and it made the day all the more worthwhile.

To continue in the spirit of the SkillShare, please bring any seeds you would like to SEED SHARE/SEED SWAP at this month's potluck. The more seeds the merrier =)

o Dinner starts at 7 pm
o Seed Share/Seed Swap 7:45 pm

Admission is Free:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Simply bring a potluck/pitch-in dish to share made with locally grown/produced food.

Dining ware will be limited. Please bring your own plate and utensils for yourself and your family, if possible. Think Reduce, Reuse, Recycle =)
RSVP on Facebook:
November Local Food Potluck

Remember to bring along the recipe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bring a copy of your recipe for the dish you brought. The Indianapolis Food, Farm and Family Coalition will post these recipes on the blog [http://indyfoodsecurity.blogspot.com]

Like last month, the Earth House Collective may pick one recipe from the Local Food Potluck to serve at the Earth House Cafe for the Month to come!! Please bring your recipe cards to participate.
More about Irvington SkillShare "Feast"ival:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Irvington SkillShare on November 7th, 2010 was a triumph among Local Food events with over 800 people in attendance.

The Irvington SkillShare "Feast"ival, part of the Spirit & Place Festival, featured topics like garden planning (including tenant and small-space gardening), soil building, edible landscaping, composting, seed saving, solar cooking, and canning. (Whew.) The event covered rain barrels, lactofermentation, beekeeping, bread, grass-fed beef, and more.

Find the "Feast"ival on Facebook or visit their blog at
http://irvington-skillshare.blogspot.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Indianapolis Food, Farm and Family Coalition
Working to make Indianapolis a more food secure city through education, awareness, public programs, and connecting farmers to consumers. www.IndyFoodFarmFamily.org
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
April Hammerand
Program Manager
email: april@indyfoodfarmfamily.org
phone: 317-417-8449

Networking at Mo'Joe CoffeeHouse Nov. 18th

2010-11-15T11:00:00.000-05:00

The Food Farm and Family Coalition invites you all to attend a networking opportunity at Mo Joe's on Thursday, Nov 18th, at 8:00 pm.

This will be a casual opportunity to find connections, discussion our common purposes, and build relationships that will strengthen our growing community!

While the meeting is on short notice, it will be the first of several that will be held in the coming months. If your unable to attend this meeting email me at acope967@marian.edu and we'll work out a better arrangement next time. We look forward to seeing you!

Andrew Cope

Upcoming Events Nov-Dec 2010

2010-11-02T11:08:00.001-04:00

You may already know about these upcoming events, but if not, I thought that they may be of interest to you all:

1) Louisville, November 3-9 http://www.festivaloffaiths.org/ There are many sessions in this events that I would love to attend, but I'm going to try to make to about the only one I can. If any one wants to join me, let me know. You can find a full calendar of a week packed full of great speakers, conversations and workshops on the web site.

Nov 6 10:00am - Sacred Soil and Soul: Farming with a Purpose - Panel Discussion
A panel of experts speak on interfaith and community organizations working together to create food justice. They will discuss and garner support to come together, uniting in a chorus of commitment to sustainable agriculture and to responsible stewardship over the planet, Earth. Panelists include Josh Viertel, President of Slow Food USA; Patrick Holden, Soil Association International; and author and translator Martin Palmer, who serves as Director of the International Consultancy on Religion, Education and Culture and Secretary General of the Alliance of Religions and Conservation. Free. The Henry Clay, 604 S. 3rd St., Louisville, KY

2) Indianapolis, Dec. 6-11, 2010 Acres USA Conference & Trade Show, http://www.acresusa.com/events/10conf/about.htm The pre-conference sessions sound great, as does the speakers list.

(Sara Swan, if you are interested in attending this, let me know.)

Of course there are the many great Spirit & Place events starting this weekend in Indy. For those on this list who do not live in Indy, check http://www.spiritandplace.org/ for opportunities to see Michael Pollan, Will Allen, Chef Dan Barber, Frances Moore Lappe, the Vienna Vegetable Orchestra and many great locally based events!

Hope you're all well,
Laura

--
Laura Henderson

Executive Director, Indy Winter Farmers Market
www.indywinterfarmersmarket.org

Co-Director, Growing Places Indy
Visit our initial Slow Food Garden @ White River State Park this Spring!
www.growingplacesindy.org

Local Food Potluck Recipe #12

2010-10-26T16:35:00.004-04:00

Papa Morton's Canadian Apple Crisp

courtesy of: April Hammerand, april@indyfoodfarmfamily.org

10 T butter, melted
2 cups rolled oats
2/3 cups sifted flour
14 T brown sugar

5 baking apples (Yorks from Wild's Apple Farm are my favorite), chop into 1/2 inch pieces
2/3 cups granulated sugar
2 T flour

Mix first 4 ingredients together, firmly pack 2/3 of mixture on bottom and sides of 12 inch pie plate. Cover with apples and sprinkle with sugar/flour mixture. Cover with remaining at mixture.

Bake 45 minutes at 350 degrees F.

Local Food Potluck Recipe #11

2010-10-26T16:23:00.002-04:00

Red Pepper, Cherry Tomato, & Cilantro Frittata

courtesy of: Julianna Thibodeaux

8 eggs
2 T Olive Oil
1/4 cup cilantro, chopped
3 small red peppers, chopped
cherry tomatoes, halved
1 cup grated cheddar cheese
salt and pepper to taste

Mix eggs with chopped cilantro, salt and pepper. set aside.

Saute peppers in olive oil until starting to soften. Pour egg mixture over peppers and lift edges of frittata until eggs set on bottom or are lightly golden brown. Sprinkle cheddar cheese on top; arrange tomatoes on top. Broil for 3-5 minutes until bubbly and just starting to brown.

Local Food Potluck Recipe #10

2010-10-26T16:10:00.002-04:00

Baked Squash & Apples with Walnuts

courtesy of: Kaitlin Haskins

2 lbs. Butternut Squash
2-3 baking apples (red skins look nice!)

1/3 cup brown sugar
3 T. butter or vegan margarine
1 T. flour
1/3 cup Walnuts (or Pecans)

Cut squash and apples in 1/2 inch strips and arrange in large, flat baking dish.

Mix Walnuts in a small bowl with brown sugar, butter, flour, and salt. Sprinkle on top of squash and apples.

Bake, covered, at 350 degrees F for 40-50 minutes, until soft. Enjoy!

Local Food Potluck Recipe #9

2010-10-26T16:00:00.001-04:00

Mini Pork Pies
(Great Welsh Dish)

courtesy of: Big Ed

1 onion, chopped (Vogel Organic Farm Market)
2 Tbsp. Raw butter (Swiss Connection Grassfed Dairy)
1 lb. lean ground pork (Simpson Family Farm)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. cinnamon
2 tsp. cornstarch
1 cup water
pastry for pies (using Daina's Petite Pie secret recipe)

Sauté onion in butter until golden. Add meat and cook over medium heat,
stirring, until cooked through. Remove from heat and stir in salt, pepper
and spices. Mix cornstarch with 1/4 cup water then stir in remaining 3/4
cup water. Pour water into meat and mix well. muffin tins with
pastry and pour in meat mixture. Add top crust. Pierce in several places
to allow steam to escape. Bake at 425 degrees for 10minutes. Reduce
heat to 350 degrees and bake another 30 minutes or until crust is golden.

Local Food Potluck Recipe #8

2010-10-26T15:50:00.002-04:00

Local Grass Fed Beef Stew

recipe from: Mark Cox and Chef Joshua Henson, FERMENTI ARTISAN

1 gallon water
1 pound beef soup bones (Rhodes Family Farm)
1 pound diced stew meat (Rhodes Family Farm)
1 large onion, diced (Fermenti Artisan Farm)
1 large sweet potato, cubed (Fermenti Artisan Farm)
2 large carrots, diced (Fermenti Artisan Farm)
5 cloves garlic, minced (Fermenti Artisan Farm)
1 chili pepper, diced (Fermenti Artisan Farm)
1 pound tomato, diced (Fermenti Artisan Farm)
2 Tablespoons lard (Rhodes Family Farm)
1 Tablespoon each fresh Rosemary and Thyme (Fermenti Artisan Farm).
Sea Salt and Kampot Pepper Corns to taste (Atlantic ocean, Cambodia)

In a stock pot
Take bones, water, salt and pepper and make a simple broth for 12 hours on low heat, strain and put to the side. Water will reduce by approximately 1/2.
Pick off any additional meat and fat from the bones and save for the stew.
Take onion, garlic and lard, add to stock pot, season with salt / pepper and sautee gently on low until translucent. Add broth.
Take the stew meat and add to broth. Continue to cook on low until tender.
Add sweet potato, carrots, chili pepper and tomato. Season with salt and pepper. Continue to cook until vegetables are tender.
Add fresh rosemary and thyme, stir in, remove from heat for 20 minutes to allow flavors to blend together.
Add additional salt and pepper to taste

Bonus: To make this a complete heart / healthy meal add one large scoop of fresh RAW butter to bowl of stew and serve with fresh homemade sprouted grain sourdough bread.

Local Food Potluck Recipe #7

2010-09-21T14:59:00.004-04:00

Bruschetta on sliced French Bread

Recipe from: Rachel Bennett

3 pts. diced tomatoes
3/4 -1 pt. diced tomato
fresh garlic, minced
fresh basil, minced
balsamic vinegar and Extra Virgin Olive Oil
fresh banana pepper (opt'l)
Salt and Pepper to taste

Mix ingredients together and spread on toasted slices of french bread.

Local Food Potluck Thursday, June 29th

2010-07-16T13:25:00.004-04:00

Local Food Potluck
[Picnic]
at the 38th & Meridian Farmers Market
Thursday, July 29th at 5:30 pm
38th & Meridian, North United Methodist Church parking lot

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

Come celebrate Indy's healthy farms, families, and locally-grown foods at our second monthly
Local Food Challenge Potluck.

The Indianapolis Food, Farm, and Family Coalition invites you to come support the 38th & Meridian Farmers Market and share a meal with fellow market-goers. The North United Methodist Church has generously offered to host the potluck outside on the church grounds. If the weather proves uncooperative we also have access to the community room inside the church. Picnic tables and chairs are limited, so we will sit the grass.

Make sure to bring along those picnic blankets (and perhaps extra to share)!

Wander the Farmers Market 4-6:30 pm
Dinner 5:30
Word from the Market Master Joel O'Neil 5:45 pm

Admission is Free:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Simply bring a potluck/pitch-in dish to share made with locally grown/produced food.

The church is unable to provide dining ware . Please bring your own plate and utensils for yourself and your family, if possible. Think Reduce, Reuse, Recycle =)

RSVP, on Facebook:
Local Food Potluck [Picnic] at the 38th & Meridian Farmers Market

Remember to bring along the recipe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bring a copy of your recipe for the dish you brought. The Indianapolis Food, Farm and Family Coalition will post these recipes on the blog [http://indyfoodsecurity.blogspot.com]

Like last month, the Earth House Collective will pick one recipe from the Local Food Potluck to serve at the Earth House Cafe for the Month of August!! Please bring your recipe cards to participate.

More about the 38th & Meridian Farmers' Market:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
United Methodists have long had a reputation for acting on behalf of social justice issues and for taking any opportunity to show hospitality by eating together. So North Church acts according to type when we blend the gathering of produce from local farms with concern for neighborhood food shortages at our Farmers' Market.

38th & Meridian Street Farmer's Market will be open for the season starting Thursday, June 3rd from 4:00 - 6:30 and every Thursday until the last market on October 28th. Our vendors bring in loads of locally grown fruit and vegetables, fresh baked bread, cakes, ethnic ingredients, pickles, jams, flowers, eggs and fresh meat. But community is more than locally grown food; we believe that a healthy community needs fun places for families and neighbors to gather together.

Keeping in this tradition North Church will play host to a family night the 3rd Thursday of August, September, and October. Clarian Health is sponsoring the event and providing produce to WIC and Senior voucher participants. Clarian dietitian experts will be on hand performing food demonstrations for the community. The event will culminate with a dinner for anyone that wants to be served, free of charge, in the church fellowship hall at 6:30. The dinner will focus on items given out in free produce bags to encourage the participants to prepare their food in creative ways for their family. Recipes will also be included.

For more information, email the Market Master Joel O'Neil
indydodad@yahoo.com

Food Security Issues hit home with youth working at the K I EcoCenter

2010-06-30T15:58:00.010-04:00

Last Tuesday, I was invited to come to the K I EcoCenter on Capitol Ave and 28th Street to meet some youth working on a community garden project. While I was facilitating a conversation about local food, environmental vitality and human health I realized that there was a definite pattern in the conversation. These youth had a clear picture of the benefit of food security in our homes, neighborhoods, state and country.

Here are a couple quotes from the boys that stuck with me.

"Local Food is a better alternative to corporate farm crops that use chemicals. It is important to have a garden because it's another way to feed yourself."

"Why local food? Because we need to help our country and state."

"Local Food makes you healthy, it makes your strong, and it makes you smart. It is important to have a garden, so that you don't have to go out and buy food, but you already have the food in your yard."

"It's not only do you have a garden for food, you have a garden for plants and flowers."

"Have a garden, in case you can't go to the store."

"It's cheaper and makes you more independent. It you grow, you can feed more people other than yourself."

"The purpose of our garden is to teach us how important it is to know how to grow food."

Local Food Potluck Recipe #6: Kale Salad

2010-06-28T19:16:00.002-04:00

(Super Simple) Kale Salad
Recipe from: Mystery Guest (comment if you know who brought this tasty dish=)

Kale (fresh from the Farmers Market), steamed
Toasted pine nuts
dried cranberries

dressing: add ingredients to taste
olive oil
honey
vinegar

tada! Told ya it was simple =)

Local Food Potluck Recipe #5: Foundberry Cobbler

2010-06-28T19:07:00.003-04:00

Foundberry Cobbler
Recipe from: Mystery Guest (please comment if you know who brought this dish=)

Ingredients:
1 cup flour
2 teaspoons baking powder
1 cup sugar
3/4 cup milk
1/2 teaspoon salt
2 1/2 cups mulberries/black raspberries (or what you find in season)

Directions:
Combine flour, baking powder, 1/2 cup sugar, milk and salt in bowl. Mix and pour into greased 9 x 16 x 2 inch baking dish.

Heat blackberries and 1/2 cup of sugar in saucepan until it boils. Pour over batter.

Bake at 400 degrees F about 30 minutes until golden brown.

Local Food Potluck Recipe #4: Italian Style Stawberry Tary

2010-06-28T18:41:00.004-04:00

Italian Style Strawberry Tart

Recipe from: Kaitlyn Shaw (intern with Earth Charter Indiana, Summer 2010)

modified from www.epicurious.com

Ingredients:
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)

6 tablespoons unsalted butter, softened
3/4 cup sugar
2 tablespoons whole milk
2 eggs
1 pint strawberries, hulled and cut in half, leave additional whole strawberries for garnish
fresh whipped cream (optional)

Directions:
1) Preheat the oven to 350 degrees F. Lightly grease a spring-form pan.

2) Mix together the flour, baking powder, salt, and cinnamon in a bowl.

3) In a seperate bowl, beat the butter and the sugar. Add the eggs and milk. Add the dry ingredients to the egg mixture and stir by hand until moistened. Do not overmix.

4) Spread the mixture into the bottom of the prepared pan. Press strawberry halves deeply into the dough in a circular patters of 2 or 3 rings.

5) Bake for 30 to 35 minutes, until a toothpick inserted into the center of the tart comes out clean. Serve warm with whipped cream and strawberries, if desired.

Message from Kaitlyn: Look for local flour, butter, and eggs at the Farmers Markets or stores that carry locally-grown food. If you substitute local honey for the sugar, leave out the milk. Use garden fresh local strawberries or any other in season fruit.

Local Food Potluck Recipe #3: Roasted Beet Salad

2010-06-23T18:20:00.005-04:00

Roasted Beet Salad with Beet Green

Recipe from: Erin Kelley

Ingredients:
1 bunch beets (approx. 1 lb.)
2 tablespoons olive oil (total)
1 '' piece of ginger, minced
2 green onions, sliced thin
zest 1/2 lemon
juice 1/2 lemon
1 teaspoon orange zest
2 tablespoons fresh orange juice
2 teaspoons white-wine vinegar
1/2 teaspoon sugar
salt & pepper, to taste

Directions:

Cut beets from stems, scrub, wrap in foil and roast at 425 degrees for 45 min.

Discard stems, wash and chop beet greens. Heat 1 tablespoon olive oil in the pan. Add ginger and green onions and cook, tossing, for approximately 5 minutes. Add lemon zest and juice. Remove from heat and season with salt and pepper.
When beets are done roasting, remove from oven, open foil packet and let cool until they can be handled. Rub between towel or using rubber gloves, slip skin off and slice beets.
In large bowl whisk orange zest, juice, vinegar, 1 tablespoon oil, and sugar. Toss in beets and season with salt and pepper.
Arrange beets in middle of platter with beet greens surrounding. Enjoy!

(picture not representative of recipe)

Local Food Potluck Recipe #2: Brown Butter Pasta & Tatsoi

2010-06-23T18:07:00.003-04:00

Brown Butter Pasta & Tatsoi (from the Butler Campus Farm!)
Recipe from: Julie Elmore

Ingredients:
Pasta of your choice
1/2 stick of butter
2 bunches Tatsoi

Boil Pasta. Melt butter until it begins to brown. Toss in pasta. Add in Tatsoi to wilt (about 3-5 min). 2 servings.

Local Food Potluck Recipe #1: Cherry Crisp

2010-06-23T17:52:00.005-04:00

Cherry Crisp
Recipe from: Candace Glass

Filling ingredients:
5 cups fresh pitted sour cherries
1 cup sugar
3 tablespoons tapioca
1 teaspoon vanilla extract
1 teaspoon almond extract
1/3 cup cherry juice

Topping ingredients:
3 sticks of butter
2 cups brown sugar
1 1/2 cups unbleached flour
3 cups oats
1/2 teaspoon salt
1 cup almonds, chopped
1/4 cup crystalline ginger, chopped

Directions:
Mix filling ingredients and let stand while mixing topping. For topping, first cream the butter and sugar, and then add remaining ingredients.

Butter 11 x 17 inch pan. First, pour filling evenly in pan and then crumble topping over the filling.

Bake at 375 degrees for approximately 45-50 minutes. Serves 20.

The 1st Local Food Challenge Potluck and a visit with the Green Riders!

2010-06-18T09:41:00.009-04:00

Last Friday, June 11th was the 1st monthly Local Food Challenge Potluck of the 2010 season and don't worry, if you missed this one there will be many more to come. Since I am new to the Indy community and because this was the first potluck I have hosted in this city, I had some insane fear that we would have less than a handful of attendees and everyone would starve...of course, that didn't happen=) The Potluck went superbly and not only did we have two tables full of delicious locally-produced food to share, but there were about 50 participants! (Picture on top right taken by NUVO)

And somehow we did stay on schedule =) A group of bicyclists riding with the IndyCog Courteous Mass Critical Manners arrived at the Earth House around 7 pm. And the Green Riders, Catherine and Oliver Bock, arrived a few minutes later with thier two custom-built recumbent electric bikes. The Green Riders are a brother/sister team on a adventure biking from California to Washington DC sharing stories of sustainable communities along the way. We were happy to have them as our guests in Indianapolis Friday night!

I am personally amazed that after nearly two months on the road, the Green Riders had only one flat tire incident, never rode through a thunderstorm (until they biked down the Monon Trail in Indy that Friday=) and still managed to arrive in Indy on the day they planned for the event. That takes planning and endurance!

In an article Robert Warren wrote in NUVO this past week, Robert said, "Oliver and Catherine Bock look like string beans in their lime green colored shirts." I would have to agree! These folk are healthy and another thing, they barely trained for this ride. I was amazed by thier healthy, energized body and mood that I had to ask them, foolishly perhaps, how old they were. Both Catherine and Oliver Bock are in their 60s and going strong! As Catherine and Oliver mentioned at the potluck, I believe that Catherine and Oliver are great role-models as elders. On a personal note, for the past couple years I have been working toward the goal of being healthy and active when I am in my 60s, 70s and beyond and here are two examples of that exact dream. Kudos to them!

After the Green Riders energizing presentation (I know I have been writing energy/energized alot in this article, but it is true!), I noticed a bunch of people sticking around to chat and catch up with each other...somehow the time flew and around 10 pm some satisfied, well-fed and happy-looking folks finally made their way back home.

Thanks to everyone who came and hope to see you next time! I want to give a shout out to some key people and organizations that helped make the event. Thanks to the Green Riders, Earth House Collective, and Ed and Theresa Stites (for the much needed help with clean-up during the presentations) I couldn't have made it through the event with out you!

The next Local Food Challenge Potluck will be in mid-July. I know better than to compete with Independence Day =) If you have any ideas about where we might host a potluck, please let me know. Email me at april@indyfoodfarmfamily.org

Eat Simply and Savour-April

1st Monthly Local Food Challenge Potluck

2010-05-28T17:40:00.003-04:00

Local Food Potluck with special guests The Green Riders

Friday, June 11^th at 7 p.m.

Earth House on 237 N. East Street, Downtown Indy

Come celebrate Indy’s healthy farms, families, and locally-grown foods at our first monthly

Local Food Challenge Potluck

Admission is Free: Simply bring a potluck dish to share made with locally grown/produced foods plus a copy of your recipe for the IndyFoodFarmFamily.org blog. Dining ware may be limited, so please bring your own plate and utensils for yourself and your family, if possible.

- INDYCOG Courteous Mass arrives at Earth House 7pm

- Dinner 7:15

- Electric Bike Demo 8:15

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.

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

About the Courteous Mass 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 Courteous Mass/Critical Manners blog: http://www.theindycog.com/blog/?p=958

Co-hosted by the Indianapolis Food, Farm and Family Coalition and the Earth House Collective

Pledge Your Support of the Food Charter Here!

2010-04-10T15:18:00.003-04:00

If you support the Indianapolis Food Charter, click comment and add your full name and city.
To read the Indianapolis Food Charter go here: http://indyfoodsecurity.org/ourprojects.html

New Website Launching!

2010-03-23T22:43:00.003-04:00

Hello everyone!

Our new website will be launching within the next week. Check back for the web address!

Our blog will stay, but get an update. We want to hear from you!
Your stories on local food and sharing recipes!

And April Hammerand, our new Project Manager will be updating her stories as well.

Indiana Horticulture Congress and Tradeshow

2010-01-18T11:20:00.001-05:00

January 19 - 21, 2010
Wyndham West Indianapolis

Special Events
Pesticide Applicator Training
CCH & PARP credits
Cider Contest
Hort Congress Social Hour
Trade Show - over 60 exhibits

Educational Sessions
Agritoursim
Farm Marketing
Fresh Vegetables
Fruit
High Tunnel
Organics
Processing Vegetables
Wine Grapes

New Official Logo and Website Coming Soon!

2009-11-22T17:10:00.001-05:00

Keep on the lookout for an official logo and website for the coalition! We are hoping to launch everything in January.

New Logo and Name!

2009-09-15T12:31:00.003-04:00

The vote is in! Our new name is Indianapolis Food & Farm Coalition.
Here is our logo:

Thanks for all the support and don't forget to come to our monthly meetings!

Community Gardens in Indianapolis

2009-07-23T23:16:00.000-04:00

Broad Ripple
Green Broad Ripple, a non-profit organization focused on improving the neighborhood's environmental efforts, maintains a garden on 61st Street, between Winthrop and Guilford. The garden provides a space for residents to grow produce, some of which is sold to restaurants and bars in the neighborhood for the benefit of Green Broad Ripple.

Rocky Ripple
Residents of this small but active neighborhood near ButlerUniversity maintain a community garden in one of its park areas. Contact Nancy Barton (255-7628) or Vandra Lindner (259-8297) for more information.

Westside
Registration began this spring on the Mayor's Garden Plots, located at located at 2400 Tibbs Ave., and runs through October. Indy Parks provides tilling services, but gardeners must supply their own plants and water.
For more information, call 327-7418.

Plainfield
This month, CenterCommunityChurch began offering 20-by-20-foot plots just south of the Indiana Law Enforcement Training Academy. Call the parks department, 839-7665, or e-mail cchafin@town.plainfield.in.us for more info.

The Granger Movement

2009-06-30T21:47:00.003-04:00

Coalition of U.S. farmers, particularly in the Middle West, that fought monopolistic grain transport practices during the decade following the American Civil War.

Support the Indianapolis Food Charter! We want to hear from you!! Tell Everyone You Know.

2009-06-30T21:27:00.004-04:00

Please read the Indianapolis Food Charter and give your feedback. We want comments, critiques and your support with a signature.

Post comments below. Post your signatures of support by adding your name, email and address - this can be emailed directly to us.

A Food Charter for the City of Indianapolis

- Whereas the City of Indianapolis supports “the fundamental right of everyone to be free from hunger,” as stated in the United
Nations Covenant on Social, Economic and Cultural Rights, and envisions our community one day free from hunger; and
- Whereas food is central to the economy of Indianapolis, and the commitment to food security can strengthen the food
sector’s growth and development; and
- Whereas our globalized food economy affords us great variety, it also fosters food insecurity for both our Indianapolis
citizens and impoverished cultures around the world; and
- Whereas our local food producers can provide a similar variety while fostering food security; and
- Whereas Marion county is the largest in this region and state and the 52nd largest nationwide (out of 3,141);and
- Whereas over one quarter of Indianapolis households have a yearly income of less than $25,000; and
- Whereas citizens in our society who are denied quality food are denied the ability to participate fully in society.

Now, therefore, be it resolved by the community (the mayor and city council) of the city of Indianapolis, that to promote food security, we will encourage and facilitate:

1. practical nutrition education programs that promote healthy eating, food shopping, budgeting, gardening and cooking skills, thus enhancing our community’s knowledge of purchasing, handling, preparing, consuming and storing of naturally nutritious, affordable and safe local food;

2. the healthy practice of breastfeeding;

3. conditions that ensure that each child of our community has access to nutritious food that enables effective learning and lifelong health;

4. access to programs by seniors that support health and independence;

5. the preservation of our local agricultural resources and a reliable, economical, clean water source;

6. the creation of infrastructure to support income generating ventures in urban gardening and farming and large-scale local food sourcing, including distribution facilities, agricultural supply centers, and preparation and storage facilities;

7. municipal agreements that promote responsible re-use of the city’s waste and water as well as a sustainable local economy, generating adequate incomes for all;

8. the role of community farmers markets and urban gardens in increasing access to local, fresh fruits and vegetables in neighborhoods, thus increasing food security citywide;

9. local purchasing among major employers, our city institutions and community organizations in order to provide an affordable range of healthy local food choices within their facilities;

10. events which emphasize the city’s distinctive multi-cultural food customs and bring together rural and urban people.

Community based responses:

1. Real food security for all citizens requires good information and practical skills. Food is more than a commodity. It is a basic right. Many of the skills required for good food and nutrition practices in our urban settings have not been passed down from previous generations, thus leaving our citizens vulnerable to food shortages in these inflationary times.

2. Breastfeeding provides reduced instance of disease and the best possible nutrition for infants at almost no cost. Breastfeeding benefits women’s health by lowering the risk of many diseases, such as breast and cervical cancer.

3. Realizing this goal will require: appropriate nutrition for expectant mothers that support unborn children; community and inter-generational cooking programs that create awareness of the need for balanced eating, and the skills needed to implement said knowledge; partnering with public schools to improve food quality, promote school gardens and local purchasing; and creating an awareness of the need for consuming enough water.

4. Seniors health and independence in the community depends on their access to sufficient and nutritious food. Programs focused on senior needs will improve quality of life for seniors and so reduce community costs.

5. As a community we must place value on the components of food security which include (but aren’t limited to) arable land, pollinators, bio-waste, farmers, clean water, and biodiversity.

6. Both the urban and rural economy can be supported by cooperative ventures between food distribution or food retail operations and food producers. Frequently the capacity to grow, process and store food until needed is greater in an area already equipped for agriculture. However, in Indianapolis this is not yet the case, thus food related economic opportunities abound.

7. Potential programs could encompass the redirecting of bio-waste to local composting facilities, used cooking oil to local bio-diesel plants, and implementing the use of rain barrels, rain gardens, composting toilets and grey water re-use systems.

8. In a convenience driven society, easy access to local food producers through multiple retail outlets such as farmer’s markets, Indy Food Cooperative, Basic Roots Community Foods, CSA’s (Community Supported Agriculture) and other local food distribution operations creates a connection to our food which fosters healthy eating habits. Knowing your farmer is the ultimate food security.

9. As the largest and most visible consumers these organizations should set an example of economic responsibility to local businesses and the health of the citizenry of Indianapolis.

10. Unfamiliar cultures are easily accessed and appreciated through their food customs, while local food sourcing emphasizes the many close ties between the urban and surrounding rural cultures. Connections made are a source of great benefit to all, and cause for community celebration.

Harvest Time: Peaches

2009-06-19T12:08:00.001-04:00

The name “peaches” has been attached to many things - movies, music, a wrestler, a sports announcer, a music store and various characters though time. In the Urban Dictionary under “peachy” is also the definition: a cute arse, resembling a firm, tasty and supple peach.

But we are here to talk about the fruit. Native to China, where peaches still grow wild, they eventually made it all the way to the United States. In fact, in the 1870s they became a cash crop planted to help diversify mono-crop cotton that was being destroyed by a little bug called the boll weevil (like “peaches” the boll weevil is also very popular in music, movies, sports, etc.).

Peaches can be grown in many different climates, depending on the variety, anywhere from the California coast to the East coast, and from as far north as Michigan to as far south as Florida. They come in three main categories –

Cling - meaning that the flesh actually “clings” to the pit. These tend to ripen in May.
Semi-freestones – cling, but not quite as much as “cling” peaches. They ripen a little later, in June.
Freestones – the pit is separate from the flesh. Freestones will ripen from June into July.

Article on Seldom Seen Farm

2009-06-05T08:16:00.002-04:00

Room to Grow - Indianapolis Star

Here is a teaser of the article:

It's that time of year -- time to grab a tote bag, tuck a little cash in your pocket and head to a local farmers market.

While some markets began the season last month, others get under way this week, providing consumers with access to locally raised fruits, vegetables, meat and dairy products.
Advertisement

But shopping the markets is about more than just stocking up. Farmers markets also serve as a popular neighborhood meeting place. As local vendor Kelly Funk said recently, "It's hip now to be local."

Apparently so.

Earlier this year, the USDA Agricultural Census announced that direct sales -- that is, food sold by farmers directly to consumers -- jumped nearly 50 percent from 2002 through 2007.

Last August, the USDA's Agricultural Marketing Service reported 4,685 farmers markets nationwide; that's 3,000 more than in 1994, when the service first began tracking them.

But why all the fuss about fresh produce?

What does local and/or organic mean to you?

2009-05-27T23:07:00.000-04:00

We want to hear from everyone out there what local and/or organic means to you. Please post your comments!

Thanks,
Indy

FOOD INDEPENDENCE DAY

2009-05-27T08:21:00.002-04:00

For the 4th of July source your festivities with local food and ask your governor to do the same!

Sign the petition by clicking the link above.

Thanks!
Indy

Creating a Central Indiana Farm Fresh Atlas 2009

2009-05-25T18:20:00.007-04:00

Call to everyone! We are creating a Central Indiana Farm Fresh Atlas. This atlas will list farms and food-related businesses that sell their goods directly to customers in central Indiana. It will be the link to great-tasting food grown close to home! This will be printed and placed around the city. It will be free.

Please email your farm, restaurant or grocer to us. If you know of someone who should be listed, please email us their info!
What we need:
Name
Address
Email/Website
Short Description

The farms that we will list in this atlas must be all family or cooperatively owned and sell products grown on their farm or produced by their business. They’ve pledged to operate in a way that protects our region’s land and water resources by eliminating the application of synthetic pesticides and fertilizers, provides safe and fair working conditions, and treats animals with care and respect.

The restaurants that we will list in this atlas serve local food and follow practices that protect natural resources and worker safety.

Whether selling local food on their shelves, advocating for sustainable agriculture, or educating the public, the businesses and organizations listed here support local eating.

What is the role of Social Enterprise in building local food systems?

2009-05-08T01:23:00.001-04:00

How can we support local food business, how can they support Indy foodshed?

Post your thoughts/comments/ideas!

Speaking of canneries....

2009-05-08T01:08:00.002-04:00

The above link lists local canneries in your area. We don't have any listed for Indianapolis which made me wonder, "Do we have any?"

So, please post back or send an email if you know of any Indiana canneries!

Call your local CSA (Community Supported Agriculture) farmer today to sign up for this coming year.

2009-05-08T01:02:00.000-04:00

Here are a couple of links to find a CSA near you!

Local Growers

Local Harvest

Declare Your Food Independence!

2009-05-07T10:37:00.001-04:00

2009-05-04T21:59:00.003-04:00

Learn more about food systems

2009-05-04T21:58:00.001-04:00

A Primer on Community Food Systems, Cornell University

A Food Systems Assessment for Oakland, Calif.: Toward a Sustainable Food Plan Executive Summary. Oakland Mayor's Office of Sustainability. See Executive Summary.

Impediments to local food systems
See March 1, 2008, New York Times Op-Ed article, My Forbidden Fruits (and Vegetables) by Jack Hedin.

A summary of food system elements in Indianapolis

2009-05-04T21:57:00.000-04:00

1. Production: Any regional agricultural and urban agriculture production intended for local consumption (not commodity sale) such as area farmers (preferably within Indiana); Urban Farm Project (Purdue Extension Marion County); Capital City Garden Project (Purdue Extension Marion County); and community and home gardens.

2. Processing: Community/commercial kitchens to create value-added products (such as pasta sauce created by Homestead Growers made available for sale through markets and area retailers; home canning, and food preservation.

Indianapolis needs co-op or commercial kitchens for rental in and around the city. Please contact the Web site administrator if any are currently available.

3. Distribution: Farmers' markets, Community Supported Agriculture (CSA); subscription services; area retailers; schools and universities; hospitals; restaurants; and food pantries. (See the resources page for local food sources.)

When you purchase food, do you know if that food was produced locally? Ask around, the answers might surprise you.

4. Consumption: Community food security is defined as "a situation in which all community residents obtain a safe, culturally acceptable, nutritionally adequate diet through a sustainable food system that maximizes community self-reliance and social justice." (Hamm, M. W., & Bellows, A. C. (2003). Community food security and nutrition educators. Journal of Nutrition Education and Behavior, 35(1), 37–43.)

Would you describe Indianapolis a food-secure city? Do all Indianapolis neighborhoods have equal access to high-quality, culturally-appropriate food?

5. Waste: Waste recovery provides a way to "close the loop." Minimal packaging means less waste, trash, and pollution. Packaging that can be recycled, such as glass, helps close the loop. Excess edible food can be redistributed to area food pantries. Organic waste can simply be composted to enrich soil, which leads to enhanced production. Remember the three "Rs": Reduce, Reuse, Recycle.

How much food is wasted at your house? How much of your trash is from food packaging? What does it mean to adhere to a principle of "zero waste?" Find out more about zero waste at http://www.grrn.org/zerowaste/zerowaste_faq.html

What is a food system?

2009-05-04T21:56:00.000-04:00

A food system is the sum of all activities required to make food available to people. It is comprised of the following elements: production, distribution, processing, consumption, and waste. A sustainable food system keeps all elements as close to home as possible, thus minimizing costs and waste.

Why are sustainable food systems necessary?

2009-05-04T21:47:00.002-04:00

From the Hancock Harvest Council

Why buy direct from local farmers? Local farming provides more than fresh, safe food and fiber. Preserving local farmland and farmers benefits:

* Economic Diversity
* Food Security
* Preserves Heritage and Culture
* Economic Development
* Preservation of Landscapes
* Quality of Life
* Tourism
* Reduced Transportation and Energy Costs
* Environmental
* Wildlife Habitat

In this section, you'll find a running commentary from other organizations that illustrates why it is important that we pay attention to our food system.

From the Organic Consumers Association
Written and edited by Craig Minowa and Ronnie Cummins

Corn-based ethanol adds to global food crisis

* In the past 12 months, the global corn price has doubled.
* Because corn is the most common animal feed, this affects the price of milk, cheese, eggs, meat, as well as corn-based sweeteners and cereals.
* In the U.S., milk prices have nearly doubled.
* Butter prices in Europe have spiked by 40 percent.
* Pork prices in China are up 20 percent.
* In Mexico there have been riots in response to a 60 percent rise in the cost of tortillas.
* In six of the past seven years, global grain consumption has exceeded production. As a result world grain reserves have dwindled to 57 days. This is the lowest level of grain reserves in 34 years.
* While the UN lists 34 countries as needing food aid, 30 percent of next year's grain harvest in the U.S. will be converted to ethanol to fuel cars.

ORGANIC BYTES, a publication of:
Organic Consumers Association
6771 South Silver Hill Drive; Finland, MN 55603
Phone: (218) 226-4164

Web Video: Eat the Suburbs: Gardening for the End of the Oil Age

2009-04-28T22:32:00.000-04:00

Why the Lugar-Casey Global Food Security Act will Fail to Curb Hunger

2009-04-28T22:21:00.004-04:00

Senate bill sponsored by Senators Lugar and Casey called the Global Food Security Act (S. 384) sailed through committee two weeks ago. Members of the US Working Group agree that the bill presents failed solutions to the global food crisis and misguidedly advocates a leadership role for the United States in implementing failed food strategies in developing countries. Notably, developing nations have not been consulted about the wisdom of the strategies proposed in the bill, much less the farmers and consumers of those developing countries. Our colleagues at FoodFirst developed a Policy Brief, vetted by the US Working Group on the Food Crisis, that demonstrates how science and experience are being ignored by the strategists of the Lugar-Casey bill and why those strategies will fail to a address the global food crisis while exacerbating climate change. In addition, one of the primary strategies put forward in this bill stipulates that foreign assistance for agriculture shall include genetically modified (GM) technologies. This would be significant change in US policy and one that most of the scientists who worked on the UN sponsored IASTAAD Report would not support. In fact, our colleagues at the Union of Concerned Scientists released a report this week that speaks directly to that question. Their report called "Failure to Yield: Evaluating the Performance of Genetically Engineered Crops" shows that the claims of the biotechnology industry, promising better yields since the mid-1990s, do not hold up to scientific scrutiny. "Failure to Yield" documents that the industry has been carrying out gene field trials to increase yields for 20 years without significant results.

What can I do?

2009-04-25T08:38:00.000-04:00

You can create more change together than alone.
You can:
• Connect with a local group about what you can do. LIKE US!
• Talk to friends and neighbors about the changes you want to see and what you can do together.
• Learn more about food issues. Read publications or watch videos with friends and discuss what you are learning.
• Share skills to help people learn to grow, preserve, or cook their own food.
• Ask local stores, schools, and institutions to provide healthy food from local and environmentally friendly farmers.
• Talk to local government do to help make good food available to everyone.

On your own, you and your family can:
• Eat good food. Your body will thank you, and you’ll feel better.
• Grow some of your own food in a home or community garden.
• Vote with your dollar. Support the types of farmers, stores, and organizations you believe in through your daily purchases.

What does it look like in action?

2009-04-25T08:36:00.001-04:00

• Stores in every community sell healthy, high quality foods
• Local, environmentally friendly family farms are thriving, and their food is widely available through nearby stores and farmers’ markets.
• Schools and other institutions serve healthy and delicious meals that include food from local farms.
• Neighbors grow some of their own food in community and home gardens, and share food and their cultures with each other.
• Government policies support a healthy food system, and people have a voice.

What is Community Food Security About?

2009-04-25T08:34:00.000-04:00

• Good food — food that’s fresh, delicious, and healthy!
• Everyone having access to good food—no matter where we live or how much money we have.
• Supporting local and independent farms and businesses that support our communities.
• Producing and distributing food in ways that protect our
planet and our climate.
• Taking charge of our communities by working together to create positive change.

Hello Everyone!

2009-04-21T22:33:00.000-04:00

Hello everyone and welcome to the Greater Indianapolis Food Security Initiative!

Our Vision Statement:

The Indianapolis Food Security Initiative works to make Indianapolis a more food secure city through education, awareness, public programs, and connecting consumers to farmers.

We envision a food secure Indianapolis in which all community residents obtain a safe, culturally appropriate, nutritionally adequate diet through a sustainable food system that maximizes community self-reliance and social justice.

Our members include volunteer representatives from government, consumer, business, farm, multi-cultural, anti-hunger advocacy, faith and community development groups who are working together to bridge the gap between producers and consumers.

Please check back as we will have updates soon!