wild eggs edible indy

Wild Eggs Cracks into Central Indiana with Major Expansion

Fans of the beloved breakfast and brunch spot, Wild Eggs, can rejoice as the restaurant chain sets its sights on a significant expansion in central Indiana. By the end of 2024, Wild Eggs plans to double its presence in the region, opening three new locations in addition to its existing restaurants in Carmel, Fishers, and Indianapolis.

"We're incredibly excited to bring our unique dining experience to even more communities in central Indiana," said Andy Abbajay, CEO of Wild Eggs. "The warm welcome we've received from Hoosiers has been truly humbling, and we're committed to serving up our high-quality food and excellent service to even more tables."

The first of the new locations is set to hatch in Avon near the end of July, followed by another in Greenwood later this year. While the third location remains a mystery, Wild Eggs assures that all three restaurants will be strategically placed for easy access throughout central Indiana.

This expansion isn't just about serving more delicious dishes; it's a testament to the brand's evolution under new leadership and direction. It follows last year's announcement of targeted franchising opportunities across eight states and a recent four-store deal in Lexington, Kentucky.

Wild Eggs' commitment to quality and community has earned them a loyal following, and this expansion promises to spread the love for their creative brunch fare even further. So, whether you're a longtime fan or new to the Wild Eggs experience, get ready to crack open a good time at one of their upcoming locations. Stay tuned to EdibleIndy.com for more details on the third location and opening dates as they become available.


Edible Indy Announces Multi-Platform Expansion Under New Ownership

Edible Indy, a leading Indianapolis-based food and beverage media platform, has been acquired by Adam Grubb Media (AGM), a Noblesville media and marketing agency. The move signals a new chapter for Edible Indy, with plans for a multi-platform expansion designed to further connect with the city's passionate foodie community.

"We have tremendous respect for the legacy built by Jennifer Rubenstein and her team," said Adam Grubb, CEO of AGM. "Our goal is to leverage that foundation and infuse Edible Indy with fresh energy and a team of creative professionals. We're committed to telling the stories of Indianapolis' incredible food and beverage scene in new and innovative ways."

The acquisition will see Edible Indy evolve into a comprehensive media experience. Key highlights include:

  • Elevated Print Magazine: The magazine will remain a cornerstone, receiving a design refresh and featuring captivating storytelling that dives deeper into the city's culinary scene.
  • Digital Content Expansion: Original digital stories, informative podcasts, and engaging videos will be produced to complement the print publication. Interactive features will connect readers with local food businesses on a deeper level.
  • Strategic Social Media Presence: A vibrant online community will be fostered across Instagram, Facebook, and Pinterest. Engaging content, including curated articles, behind-the-scenes glimpses, and fun video snippets, will keep users coming back for more.
  • Dedicated YouTube Channel: Restaurant reviews, recipe tutorials, and shows featuring prominent Indianapolis food personalities will provide valuable content and entertainment for viewers.
  • Elevated Event Series: The popular "Food Truck Feud" will continue, joined by exclusive dinner experiences and other events designed to connect food enthusiasts with local restaurants, chefs, and industry leaders.

Edible Indy's core mission remains unchanged – to foster a community around Indianapolis' food scene. This includes everyone from passionate readers to local restaurants and grocery stores. AGM recognizes the power of collaboration and plans to leverage its expertise to connect these stakeholders on a dynamic, multi-platform level.

"Edible Indy has been a trusted resource for Indianapolis for over a decade," said Grubb. "We believe our new approach will further solidify its position as the leading platform for all things food and beverage in the city."

For more information about Edible Indy, visit EdibleIndy.com. For more information about AGM, visit AdamGrubbMedia.com.


Uncork Indiana: Your Hoosier Wine Adventure Awaits!

Calling all Indiana wine lovers! The second annual Uncork Me Indiana is back on Saturday, June 22nd at Military Park in White River State Park, offering your chance to explore the Hoosier State’s finest wines, ciders, and meads.

Uncork Your Perfect Experience

Uncork Me Indiana caters to every palate and budget. Choose from three ticket options:

  • VIP Presented by Indiana Grown ($95): Treat yourself to the ultimate experience with early entry, a private shaded area with comfy seating and private restrooms, a unique food and wine pairing featuring Books Bourbon & Bacon, and unlimited sampling from 2 pm to 7 pm.

  • Early Access ($65): Get a head start on the fun with early entry, access to all the delicious samples, and a commemorative tasting glass. Enjoy the event from 2 pm to 7 pm.

  • General Admission ($55): Mingle with fellow wine enthusiasts, savor unlimited samples with your commemorative glass, and enjoy the festivities from 3 pm to 7 pm.

Plan Your Group Outing

Celebrating a birthday, reunion, or just a fun night out with friends? Take advantage of the Large Group Ticket Discount: Groups of 10+ can save 10% on General Admission tickets. Purchase the 10+ Ticket Party Pack and add at least 10 tickets to enjoy this special offer.

A Celebration for All Senses

Uncork Me Indiana goes beyond the beverages! A variety of local food vendors will be on-site to tantalize your taste buds. Live entertainment featuring DJ MaryJane, captivating drag performances by Ana Crusis, and awe-inspiring aerial artistry by Suspended Animation Aerials will keep you entertained throughout the day. Challenge your friends to giant Jenga and cornhole games, or simply relax and soak up the vibrant atmosphere.

Important Event Details

  • This event is strictly 21 and over.
  • Pack light – outside food and beverages are not allowed (with a few exceptions for hydration).
  • Be prepared to show ID and have your bags checked.
  • Designated Driver tickets are available for responsible attendees.
  • Sample responsibly – last call for pours is at 6:45 pm.
  • Like something you try? Many vendors will allow you to purchase bottles to take home.
  • Bring a comfy chair or blanket to relax and enjoy the day (chairs not included with VIP).
  • Leave the pop-up tents and dangerous items at home.

Uncork Indiana’s Bounty and Win Big!

Don’t miss your chance to celebrate Indiana’s flourishing craft beverage scene, indulge in delicious food, and enjoy live entertainment at Uncork Me Indiana. Enter your ticket number for the prize drawing, grab your friends, and get ready for a day of delicious discovery!

Get tickets

Date/Time: Saturday, June 22 · 2 pm – 7 pm EDT

Location: Military Park (601 W New York St Indianapolis, IN 46202)


Mark Your Calendars for a Taste of Indy: A Celebration for All Senses!

Calling all foodies and music lovers! Get ready to tantalize your taste buds and groove to live music at Indy's biggest food festival – The Taste of Indy! This year's event takes place on Saturday, July 6th from 11 am to 9 pm at the picturesque White River State Park.

Imagine this: a vibrant atmosphere buzzing with live music, the aroma of delicious food wafting through the air, and the iconic Indianapolis skyline as your backdrop. The Taste of Indy offers a sensory experience unlike any other.

A Culinary Adventure for All Palates

Living up to its name, The Taste of Indy boasts a diverse selection of delectable offerings from over 20 local restaurants, food trucks, and caterers. Craving tacos? You got it. Feeling like some Indian flavors? No problem! From savory dishes like ribs and vegan delights to refreshing brews and decadent desserts, there's something to satisfy every craving.

A Feast for the Ears Along with the Stomach

But The Taste of Indy isn't just about the food. Throughout the day, attendees can catch live performances by some of the city's finest bands. There will also be interactive demonstrations by chefs and artists, keeping the energy high and the entertainment flowing.

Family-Friendly Fun in a Picturesque Setting

Nestled in the heart of downtown Indianapolis, White River State Park offers the perfect green space for a day of family fun. As if the beauty of White River State Park wasn't enough to keep you occupied, Taste of Indy offers a plethora of attractions for a day full of family-friendly fun.

  • Shop local: Browse the booths of several Indy-area businesses and discover unique treasures.
  • Support local artists: Head to the Indiana Artisan Pavilion to get creative and find the perfect piece of Hoosier craftsmanship.
  • Kids Play Area: Let the little ones burn off some energy in the dedicated play area, complete with a bounce house!
  • Explore the outdoors: Stroll along the many trails and greenspaces around the festival grounds, or relax under the shade of a public art installation.
  • Test your skills: Take a go at the US Army climbing wall and see if you can reach the top!
  • Stay healthy: Learn about healthy living with Kroger Health.
  • Street performers: Keep an eye out for a variety of talented street performers throughout the day.
  • Entertainment for all ages: Enjoy video game trucks, face painters, and the antics of Cinnamon the Clown and friends.
  • Sing your heart out: Show off your vocal skills with DJ and Karaoke on the bridge.
  • Capture the memories: Don't forget to snap some fun photos – there will even be a 360 photo booth!

A Feast for the Eyes

In addition to the many fantastic public art pieces on display throughout White River State Park, Taste of Indy offers an excellent opportunity to take in some art and culture. Check out the Indiana Artisan Pavilion to support local artists and experience “the best of Hoosier craftsmanship.” From fine art to jewelry to pottery (and so much more), there’s sure to be lots to catch your eye. And if you find yourself wondering, “How do they do that?” (don’t we all), wander on over to one of the craft demonstrations, taking place both in the artisan booths and on the festival stages.

Mark your calendars for July 6th and join The Taste of Indy! It's a celebration of community, local businesses, delicious flavors, and family fun – all wrapped up in a beautiful park setting.

Go to TasteofIndy.org for more information or to get your tickets today!


Mark Your Calendars, Veg Foodies! 2024 Indy VegFest Takes Over Gainbridge Fieldhouse

Mark your calendars, veggie lovers! The 2024 Indy VegFest promises to be the most vibrant celebration of plant-based eats yet. Save the date for Sunday, July 14th, from 1 PM to 5 PM EDT, with an exclusive early access hour at noon for eager eaters. This year, the festivities take root at the newly renovated Gainbridge Fieldhouse, the heart of downtown Indianapolis and home to the Indiana Pacers and Indiana Fever.

A Feast for All Senses:

The central location makes VegFest more accessible than ever! Gainbridge Fieldhouse offers a spacious venue with ample parking and convenient public transport options. Get ready for a day brimming with delicious food experiences. Sample a delectable array of dishes from local and regional vendors, featuring everything from innovative vegan creations to comfort classics with a plant-based twist. Don’t just taste, learn! Watch inspiring cooking demos by talented chefs and discover how to create mouthwatering vegan versions of your favorite dishes at home.

Beyond the Food: Community and Sustainability

VegFest is more than just a market – it celebrates a cruelty-free and sustainable lifestyle. Discover and support small businesses offering a wide range of vegan and cruelty-free products and services. Find everything from handcrafted cosmetics and eco-friendly clothing to plant-based cheeses and locally sourced snacks. Connect with local non-profits passionate about health, animal welfare, and environmental sustainability. Learn about their initiatives, ask questions, and discover ways to get involved in making a positive impact.

Live music keeps the energy high, while dedicated activities will keep the little ones entertained. General admission is free, although donations are appreciated. Early access tickets grant entry at noon and include a goodie bag! Join the celebration of delicious food, a vibrant community, and a more sustainable future at the 2024 Indy VegFest.

Craving more info? Visit IndyVegFest.org for more information.


A New Culinary Grocery Store Experience: Neimann Harvest Market

Grocery shopping no longer has to be a mundane task to stock up on the essentials. With stores like Niemann Harvest Market on the rise, grocery shopping is now becoming a culinary shopping experience.

Amidst the rise of grocery delivery giants like Shipt, DoorDash, and Instacart during the pandemic, people are now craving curated in-person experiences. NHM represents this shift, offering not just groceries, but an entire journey through the world of food. 

“I tell people that we aren’t a grocery store. We are a food experience,” says Sean Olson, Carmel store director. “From the store aisles to the restaurant you are going to find something you love here.”

THE NEW SHOPPING EXPERIENCE

From the moment you step into Harvest Market, you know this is more than just a grocery store. The aroma of freshly brewed coffee beckons from the coffee shop, while the on-site restaurant, Farmhouse, tempts with scratch-made meals crafted from locally sourced ingredients. Cooking workshops in The Nook invite you to hone your culinary skills, and the full-service cocktail bar, featuring fine wine, artisan beverages, and a bottom-fill draft system, promises a refreshingly unique date night spot. 

While you are there you can stock up on all your local favorites, which can be found front and center above big brands (another nod to the changing grocery landscape). The delicatessen and bakery give either a custom charcuterie board for your next dinner party or a special cake as a treat for the kids. 

CHEESE LOVERS REJOICE

With over 1,000 varieties curated by a dedicated Cheese Monger, Niemann's at Harvest Market is a haven for seasoned aficionados and curious rookies. Prepare to embark on a cheesy adventure – it's worth the trip just for the education (and the chance to indulge!).

Niemann Harvest Market opened its doors for the first time in Carmel, Indiana, (the first in the state) a few weeks ago and looks to drive a unique food experience for years to come by adding more stores around the state. 

 

Located in: Merchants' Square

Address: 2140 E 116th St, Carmel, IN 46032

Hours: Daily 6 am - 11 pm

Phone: (317) 343-4718

Website: GoHarvestMarket.com


The Edible Indy Foundation

We believe

We believe in supporting an opportunity to lift some of the burden of caring for children suffering from Epilepsy.

We believe in the power of community, the power of understanding and the power of support.

We believe providing opportunities for families to be together to experience a worry free environment will provide a time of reflection, serenity and respite for all those involved in the daily obstacles of caring for children with epilepsy.

We believe connecting families with other families facing similar situations could provide empowerment, connection, therapy and more for both the family and the children.


How we will make a difference

Edible Indy founders and the board of the foundation will work to raise money to send Indiana families affected by epilepsy to a medical camp called Center for Courageous Kidsin Scottsville, Kentucky.

We will work directly with individuals, communities and organizations statewide to access available opportunities to fill this camp with 30 Indiana families for an annual family camp that is free to attend for the entire family.


Our core values

Creating an inviting environment where no one is above anyone. Everyone is included in the process of The Foundation and our mission. We must understand the needs of the individuals, organization and community to create steps towards a solution.

Those involved with The Foundation must assert kindness and respect to everyone. These two attributes provide the basis for a positive mission.

Each person should have a desire to make a difference. Every role, every volunteer, every opportunity within our organization no matter the size, should always be focused on making lives better.

Follow us onFacebookandInstagram to learn more about our daily impacts to the Indiana community.


2023 Applied Underwriters Golf Invitational Benefiting the Edible Indy Foundation

We are excited to announce that with the support of our community, local vendors, golfers and our sponsors we were able to raise more than $20,000 that will go towards our family camps for epilepsy at the Center for Courageous Kids in Scottsville, Kentucky. Our 2023 annual golf outing is scheduled for September 13, 2023 at the lovely Golf Club of Indiana with unbelieve prizes, vendors, gifts and fun!

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The golf outing has been a tremendous success raising more than $400,000 over 15 years. The golf outing will provide prizes from the winning team through 7th place and the winning team will have the ablity to play in a national invitational hosted in early 2024 at Big Cedar Lodge. Find more information about how to be involved as a player or sponsor here. If you would like to volunteer your time at our golf outing, please reach out directly toJennifer Rubenstein.

About the Applied Underwriters Invitational

The Applied Underwriters InvitationalTM , The #1 Charity Event in Golf, and its title sponsor,Applied Underwriters , support charitable partners in holding up communities and championing those in need. Each year, over 11,000 golfers play in approximately 75 tournaments benefitting more than 65 national and local charities across the U.S. Since its inception, the Invitational has conducted more than 4,400 tournaments, raising over $276 million in net proceeds for its benefiting charities.

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SPONSORS

Thank you to the following sponsors of our 2022 Golf Invitational.

Liberty Mutual

Golf Club of Indiana

Arni's Restaurant

Squealer's BBQ

Nothing Bundt Cakes

Moontown Brewing

SunKing Brewing

Big Lug Canteen

Bread & Butter Wines

Hiatus Tequlia

Tinker Coffee

Cardinal Spirits

Jeptha Creed

Huse Culinary

360 Vodka

Tito's Vodka

Rise N Roll

Grindstone on the Monon

PRP Wines

Atkinson Dental

Walsworth Printing

Scavenger Hunts by Lets Rome
Edible Indy Foundation Golf Outing, Indiana


The Center For Courageous Kids

Theedible INDY Foundation supports Hoosier families with children with epilepsy. The Foundation will provide funding to send selected Indiana families to a family weekend camps at the Center for Courageous Kidsin Scottsville, Kentucky. This camp is funded by the Edible Indy Foundation through a partnership with the Epilepsy Foundation of Indiana.

Edible Indy Foundation raises funds through events and opportunities with individual donors, sponsors, and other partnership which may include grants.

The Edible Indy Foundation's 501C3 status was approved by the Federal government as of August 2017.


Additional Information

Donate now

Board of Directors

Contact us to learn more about our foundation or how to be a part of the foundation.


Children in line for popcorn at the Recorder Picnic. Photo credit the Indianapolis Recorder Collection

A Kernel of Knowledge about Indiana Popcorn, A Beloved Hoosier Snack

Popcorn. It’s ingrained in American culture and buried deep in the hearts of Hoosiers. And it should be: We grow it. We sell it. We eat it. Our state fair used popcorn as its theme in 2013 and there’s even a small, unincorporated Southern Indiana town named after one of America’s favorite snacks.

But popcorn isn’t all ours. Around 1948 the oldest ears of popcorn were discovered in a cave in New Mexico and carbon dating revealed those ears were at least 5,000 old. But, popcorn didn’t really take hold in the United Stated until around the middle of the 19thcentury around the same time John Russell Bartlett listed it in hisDictionary of Americanisms in 1848:

“POPPED CORN. Parched Indian corn, so called from the noise it makes on bursting open. The variety usually prepared in this way is of a dark color, with a small grain.”


From top: A parade float covered in popcorn, 1979, Photo courtesy of
Porter County Museum; Mr. O.C. (Orville) Redenbacher (left) presents John Coltrain with an Angus heifer during the 1946 Indiana State Fair, Photo courtesy of Indiana Historical Society. P0490.

And if you want to drench yourself in one-of-a-kind food processing history, just read a little about a company named Cretors. In 1893, Charles Cretors came up with the first steam-powered, automated machine that could make popcorn on the go, and at the turn of the 20th century Cretors created the first large horse-drawn popcorn wagon. Cretors kept up with the times as Indiana and the country were drawn to movie theaters, where popcorn quickly turned into a necessity, and they created smaller machines to be used by theaters and others.

And popcorn kept families company during the Great Depression—at movie theaters, fairs and at home—because it was inexpensive and readily available. It thrived while other commodities took a turn for the worse. And there were twists and turns in popcorn’s popularity. For example, when TVs became popular in homes some feared that days were numbered for movie theaters and their signature snack. But strong marketing campaigns and inventions such as microwave popcorn revived the small but mighty snack’s popularity.

Indiana is important in popcorn. Second only to Nebraska, Indiana produces one quarter of the nation’s popcorn, according to the USDA.

As to popcorn history, you can find it right here in the Hoosier State. Here are a few of the companies producing one the nation’s most loved and timeless snacks.

As early as 1914, this popcorn wagon was rolling through the streets  of Kokomo off ering kernels popped on-site.
As early as 1914, this popcorn wagon was rolling through the streets of Kokomo off ering kernels popped on-site. Courtesy of Howard County Historical Society, Kokomo, IN..

Weaver Popcorn Company

The Weaver Popcorn Company, known by many as Pop Weaver, has been an Indiana staple since Reverend Ira Weaver founded the company in 1928. Located in Whitestown, just north of Indianapolis, this company has come a long way since its beginning when Reverend Weaver was shucking, bagging and delivering his popped kernels with a horse-drawn carriage. Now, the company’s website says it produces over 30% of the world’s popcorn, which makes the company a local, national and international favorite.

This four-generations-old company’s mission is “to offer the world’s highest-quality, best-tasting popcorn, at the lowest possible price.”

With this in mind, they offer an assortment of non-GMO microwave popcorns for the butter minimalist to the butter enthusiast. Better yet, they offer popcorn in nutritionally healthier canola oil, reducing both calories and guilt. Their most popular product is a 24-pack Extra Butter microwave popcorn; it’s also the best-selling microwave popcorn item across all brands and stores nationwide.

In 2013, Pop Weaver sponsored the Indiana State Fair and it was the “Year of Popcorn,” and they built what was billed as the world’s largest popcorn ball. They also are the official sponsor for the Youth Pavilion at the Indiana State Fair grounds.

Gutwein started selling popcorn in 1998, but has been farming Indiana land since 1906

Gutwein Popcorn Company

Located in Francesville, “A Small Town with a Big Heart,” Gutwein (pronounced GOOT-wine) Popcorn Company was established in 1998 and believes rich, fertile soil is the key to popcorn that tastes great.

While they have been in the popcorn business less than 20 years, the family has been part of Indiana agriculture since 1906, when Philip Gutwein Sr. established himself as an area farmer and miller. Those strong-rooted entrepreneur ethics filtered down through the generations and are what have made their popcorn business a success.

They opened a new, state-of-the-art processing facility where they can further explore their love of the kernel and sell 30 to 35 million pounds of popcorn per year. They offer a wide variety of gourmet popcorn products, from gift baskets to bulk popcorn kernels, and offer microwave and stovetop popping varieties.

How does popcorn pop? It’s all about each kernel. Each one contains a hard shell, called a hull, which surrounds a droplet of water. When each kernel is heated, the water begins to steam, building pressure, which eventually makes the kernel pop!

Ramsey Popcorn Company

Located in Ramsey, thisfourth-generation company has built itself upon the saying “We are truly Indiana, born and bred, and PopCORN fed!” Once centered on a small farm, this bustling company now ships popcorn all over the world.

Look them up and you might just meet Cousin Willie, the face of the company and one of their most popular popcorn lines. He was dedicated to his community, which came to him true from his father, Edward Sieg, who was instrumental in building the community school corporation in the northern part of Harrison County, where the company is located. Cousin Willie followed in his footsteps, serving on the same school board as an advocate for educational growth in the area. He also played a large part in local water efforts as a member of the local water board, which focused on transitioning the rural well- and cistern-based community to a high-tech water system; today, this system provides water to thousands in three Southern Indiana counties.

Cousin Willie’s great-great-great-great-grandfather was Dennis Pennington, a tireless fighter for the anti-slavery movement in the late 1700s and early 1800s in the Indiana Territory. Pennington is quoted as saying, “Let us be on our guard when our convention men are chosen that they be men opposed to slavery.” Dennis Pennington was also awarded the contract to build the capitol building in the early 1800s in Corydon, Indiana, which was Indiana’s first state capital.Cousin Willie passed away in 2006, but the company lives on with his image, Hoosier beliefs and stellar popcorn quality in mind. They offer non-GMO popcorn items. Their most popular product is Cousin Willie’s Buttery Explosion Microwave Popcorn. Their newest product is Mauve Popcorn that has virtually no hulls and contains no artificial fillers.

Orville Redenbacher

No story about popcorn would be complete with the mention of Indiana popcorn icon Orville Redenbacher. Born in 1907, he grew up in Brazil, in the southwestern part of the state, and earned a degree from Purdue University, where he studied agriculture and ran track (he paid for his education with money he earned by selling popcorn as a child and teenager).

He worked for a short period in the 1940s for an Indiana farm in Princeton. Then, in 1951 he moved to the northern part of the state, Valparaiso, and started a business with a small seed company. He sold popcorn out of the back of his car and continued to develop and improve his products for years.

His popcorn, bearing his name, took the United States by storm in the 1970s as households far and wide were twitterpated by the bowtie-clad, nerdy Redenbacher gracing their television screens. During his commercials, he took a bite of his fluffy popcorn and said “You’ll like it better or my name isn’t Orville Redenbacher.”

In 1990, ConAgra purchased the Orville Redenbacher brand. Redenbacher died in 1995, but his Hoosier image lives on through packaging and popcorn lore. You can learn more about what type of popcorn ConAgra sells under the Orville Redenbacher product line at Orville.com. You can also learn about a festival that celebrates Redenbacher and popcorn, the Valparaiso Popcorn Festival, at ValparaisoEvents.com.

Other Indiana popcorn companies we love:

Riehle’s Select Popcorn, Sunman, 1998

Yoder Popcorn, Topeka, 1936

Amish Country Popcorn, Berne, 1965

Also check out the 2023 Valparasio Popcorn Festival coming September 9, 2023! Find detailshere.


Jeff and Jennifer Rubenstein

About Us

The 2020 winner of the Kurt Friese Outstanding Community Service Award!

Jeff and Jennifer Rubenstein, PUBLISHERS - Husband and wife, Jennifer and Jeff Rubenstein are the new owners of Edible Indy. Jennifer Rubenstein graduated from Tri-State University (now Trine University) with an advertising and marketing degree. She worked for an NBC television affiliate in a senior account manager position, was the vice president of a video and event production company working with fortune 500 companies, and for the last 15 years owned her own marketing and events company. Jennifer has extensive knowledge of branding, creative marketing promotions and strategy, event production and sales. She is a retired board member for the IWIN Foundation and hosts an annual golf outing and other food events for the Edible Indy Foundation of which she is a co-founder and president. Her passion and hobby is being a foodie and being an activist for understanding the importance of supporting local food and the sustainable food movement. Over the last 30 plus years, Jennifer and her mother traveled to many places and made a habit of finding local off the beaten path places to shop, eat and support local clean food. . She uses Edible Indy as a resource for education and social justice for food sustainability. Since moving to Indy in 2007, she supports locally owned farmer’s markets, eateries, grocery stores and any other opportunities to promote and support to local business owners.

Jeff Rubenstein has spent the last 20+ years as the Director of Golf at Golf Club of Indiana. He graduated from Indiana University Bloomington with a degree in Sports Management. Jeff oversees day to day operations at Golf Club of Indiana and is responsible for over 100 employees, operating budget and hosts over 100 events annually. Jeff is past president and a founding member of the Epilepsy Foundatio of Indiana and is also co-founder and current board memeber of the Edible Indy Foundation. Jeff will continue his current role with Golf Club of Indiana and will be the new CFO for Edible Indy.

Jeff and Jennifer have two lovely daughters, Wrigley and Mara. They reside near Zionsville Indiana on three acres and love to be outdoors. Golf, cooking, entertaining, photography, deep sea fishing and giving back are all important to the Rubenstein Family. They are thrilled to establish Edible Indy as the premiere local food publication, community partner and media company. Want to know more? jennifer@edibleindy.com | 260.438.9148| @edibleindyjenn

If you would like to book a meeting with Jennifer to discuss partnerships or other opportunies find her calender here:calendly.com/jenniferrubenstein

On August 1, 2017, the proudly received approval for their Edible Indy Foundation. Find out more about their foundationhere.

Our mailing address is:

Edible Indy

PO Box 155

Zionsville, Indiana 46077

260.438.9148

Francine Spiering, MANAGING EDITOR - Francine Spiering is a food writer with a passion for travel.She graduated from Utrecht University in the Netherlands with a Masters in English language and literature. She worked as a book translator and, not at all related to her background: as publicist in theater and publishing. When opportunity knocked to fuel her passion for food, she was on the first plane to Paris to attend Le Cordon Bleu and earn a kitchen degree.

Francine has been the editor of Edible Houston since its inception in 2015. She is also the author of Houston Cooks, a collaborative cookbook in the City Cooks series by Canadian publisher Figure1.

Dutch by origin, Francine is a global citizen at heart, having lived on different continents and traveled to over 30 countries. She currently resides in Houston with her husband Raymond, a geologist with a passion for wine (“we consider ourselves a match made at the dinner table” ;-).

She is a longstanding member of Slow Food and supports good, clean, fair food in her own kitchen and lifestyle.

Find her personal food blog at www.lifeinthefoodlane.blogor contact her at editor@edibleindy.com

PHOTOGRAPHY STORYTELLER INTERN - Marissa Molloy

Marissa Molloy is a senior at Butler University studying creative media & entertainment with an art + design minor. She became interested in photography at a young age after having her work featured in the Indianapolis International Airport in 2014. She has previously worked with the Decatur Central Percussion Ensemble as their photographer and media coordinator with a personal background in marching and concert percussion.

She enjoys spending her weekends at local farmer’s markets, finding new recipes to try, and adding houseplants to her growing collection. In the future, she plans on furthering her education at Savannah College of Art and Design.

EDITORIAL INTERN - Open

CALLING ALL CONTRIBUTORS: Writers, photographers, illustrators, graphic artists

All contributors are asked to fill out ourcontributor formfor new writing opportunities and pitches. We accept pitches 3+ months ahead of production and will contact you.

Find our writer's guidelines here.
Edible Indy Contributor Information


GRAPHIC ARTIST AND ILLUSTRATION

Currently seeking. Please email jennifer@edibleindy.comwith sample work and resume for consideration.


EDITORIAL INTERN

Currently seeking. Please email jennifer@edibleindy.comwith sample work and resume for consideration.


PHOTOGRAPHER/ VIDEO

Currently seeking Photographers and Videographers - Please email jennifer@edibleindy.com with sample work and resume for consideration.


BUSINESS DEVELOPMENT - Part time to full time business development opportunity with Edible Indy marketing partner and sponsosrship opportunities. Email jennifer@edibleindy.com with your resume and a cover letter.


DISTRIBUTION - NOT AVAILABLE

Currently seeking person(s) to help quarterly with the delivery of magazines. Flat rate pay plus mileage. Please email jennifer@edibleindy.com with sample work and resume for consideration.

For other position currently open for internship, email jennifer@edibleindy.com for internship information.

Our mailing address is:

Edible Indy

P.O. Box 155

Zionsville, Indiana 46077

260.438.9148

Email: info@edibleindy.com
Edible Indy Jobs


Edible Indy Foundation Board Members

EIF Board Members 2022

Jennifer Rubenstein, President (Since 2017)

Jennifer Rubenstein is the co-owner and publisher ofedible INDY, an publication focused on Indiana food movement. She is a past board member of the IWIN Foundation and has been actively involved within the central Indiana community to raise awareness on food insecurity. In 2020 she was bestowed the honor of being the first national receiptent for the Kurt Friese Award for commiunity service. She is married to Jeff Rubenstein and has two daughters. Email Jennifer or call 260.438.9148

Jeff Rubenstein, Vice President (Since 2017)

Jeff Rubenstein graduated from Indiana University Bloomington with a degree in Sports Management. He has spent the last 17 years as the Director of Golf at Golf Club of Indiana and he oversees the day-to-day operations at golf club. He is responsible for over 60 employees, operating budgets and hosts over 150 events annually. He is also the co-owner of Edible Indy and CFO for publication. Jeff is a past President and founding member of the Epilepsy Foundation of Indiana and continues to be an advocate for epilepsy and other charitable work. Email himor 317.946.2752.

Jennifer Swineford, Treasurer (Since 2017)

Jennifer Swineford is a certified marketing consultant and owner of Hoosier Web Chic, a digital marketing agency. She acts as a fractional Chief Marketing Officer for businesses across the country using a proven system to eliminate marketing confusion and get those companies on track to double their sales in 12-18 months.

Jennifer has been volunteering at our annual golf outing since its inception. She also volunteers at Trader’s Point Church, is a past board member of the Epilepsy Foundation and supports her community with other charitable work. Email her.

Natalie Lin, Board Member (2022)

Joining the Edible Indy Foundation and what it represents is something Natalie is very excited about. Epilepsy, especially in children, is a cause that’s very close to her heart. Being part of a foundation that is able to help so many kids and their families is truly wonderful. She understands that for these families, knowing that they’re being sponsored to a weekend family camp that is specifically for medically fragile kids, where they won’t feel “different”, and are surrounded by people who can relate to their challenges is invaluable.

Natalie Lin graduated from Indiana University and now works for Indiana University- Capital Projects. She and her husband (Mike) have been married for almost 12 years and have lived in Carmel, Indiana with their two children (Connor-8 and Audrey-5) for almost 10 years.


Co-founders of Indy Women in Food

Strong, Bold & Beautiful

Indy Women in Food brings together local women to empower and build a community

Ashley Brooks and Sonja Overhiser never set out to be culinary queens or representatives of a food movement. But their own personal journeys and love of food and community brought them together to start Indy Women in Food, a group designed to empower and support the female foodies of Indianapolis.

Indy Women in Food was created in early 2017 to nurture collaboration among women in the Indianapolis food scene. This includes entrepreneurs, chefs, restaurant owners, writers, farmers, photographers and community organizers. The group exists primarily as a Facebook group with approximately 125 people. The women in the group are constantly offering support and suggestions to their fellow female foodies.

“It’s exciting being part of a group where everyone already has a shared state of mind,” says Overhiser. “We all know the challenges we face, and enjoy having an awesome group of women who share stories and resources, and make connections to promote our businesses and share ideas.”

The Women Behind the Network

Overhiser is the creator and writer of the blog “A Couple Cooks,” and co-author of A Couple Cooks: Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food (see story on page 28). But she admits cooking was never something she set out to do full-time.

It wasn’t until she and her husband, Alex, bought their first house in Broad Ripple and wanted to invite friends to dinner that she realized she needed to learn how to prepare a meal. So she read one of Julia Child’s cookbooks and fell in love with her message that anyone can learn to cook, as long as they have the courage and a willingness to try (and fail).

After successfully attempting Child’s recipes, Overhiser was hooked and began experimenting more with food. After reading Mark Bittman’s Food Matters, the couple made an effort to cook and eat a more plant-based diet, which became the inspiration for starting the blog.

Brooks has been involved in the food industry in many ways, starting in AmeriCorps where she became very aware of the role food plays in healthy living. It was then Brooks developed a passion for philanthropy and food. After completing a tour in AmeriCorps, Brooks attended culinary school at Ivy Tech Community College.

She went on to become a baker for Rene’s Bakery in Broad Ripple, a cheesemaker at Trader’s Point and co-founded the highly recognized Milktooth. She started A Rose Hospitality, where she curates food experiences from private dining to large-format festivals and everything in between. She cofounded the Garfield Park Farmers Market (the first Slow Food Snail of Approval recipient farmers market in the nation), which Brooks describes as a culmination of everything she loves—a gathering place for community interactions and getting healthy and good food to people who need it. She also co-founded Baby Got Brunch in 2017, a 1,200-person food festival benefitting The Patachou Foundation. The second brunch benefit was held earlier in August.

In December 2016, Janneane Blevins of the former PRINTtEXT (and current member of Indy Women in Food) called upon Brooks to organize a luncheon of local female chefs to welcome Kerry Diamond, the editorial director of Cherry Bombe, to Indianapolis. Blevins also hosted a panel discussion with Diamond, which included Overhiser as one of the panelists. The enthusiasm around these two events motivated Brooks and Overhiser to start Indy Women in Food.

“There were so many women at the event who were excited about food and having a platform to encourage each other and hear about all the cool things women are doing with food in Indianapolis,” says Overhiser. “We wanted to keep that community of women and energy going after the event. So the two of us had coffee and the rest is history!”

Bringing Women Together

Since its formation, Indy Women in Food has hosted several networking events so the women in the Facebook group can meet in person. They’ve organized three potlucks, the first of which took place at the Experimental House in summer 2017 and the most recent in June 2018 at Gallery Pastry Shop. Indy Women in Food also hosted a book signing and panel discussion with author Nicole Gulotta.

The women also started the Empower Program, which harnesses the connection between food and philanthropy to mentor young women. Twelve women in the local food industry talked to middle school students at Indianapolis Center for Inquiry School 2 about their careers in food and their challenges.

“We really wanted to show these young women, and men, what it looks like to be a successful woman in food,” says Brooks. The program received considerable positive feedback, and they hope to replicate it at other schools.

Other Indy Women in Food programs on the horizon include partnering with author Julia Turshen for a book signing event and a panel discussion on diversity and food. That event is scheduled for September 25 from 4 to 5:30pm at Indy Reads.

To learn more about Indy Women and Food and join the community, visitIndyWomenInFood.comor @IndyWomenInFood.

Indy Women in Food to Know

From left to right: Shellye Suttles, Nina Takamure,  Tanorria Ashew, Candace Boyd Wylie
From left to right: Shellye Suttles, Nina Takamure, Tanorria Ashew, Candace Boyd Wylie

SHELLYE SUTTLES, PhD ,

Assistant Professor, Indiana University, Bloomington

PREVIOUSLY (When issue was published)

Food Policy and Program Coordinator,
Office of Public Health & Safety,
City of Indianapolis
Instagram @xellye

Hometown?

Los Angeles, California.

What is your job?

As the city’s first-ever food policy and program coordinator, I move the needle on food access and food insecurity. What motivates me about the position is that I am able to empower the residents of Indianapolis to get involved in shaping the future of the city’s food system.

What is one of your goals with respect to your work and food?

Food Compass. As a board member of the Indy Hunger Network, we have been working to develop an app—Food Compass—in partnership with Connect2Help 211 to help Marion County residents navigate the complex emergency food assistance network. We were invited to have Food Compass be the premiere challenge at this year’s Indy Civic Hack and will be moving forward with the development of the app with the challenge winner, Level Up Development.

Who is a strong woman role model in the food industry to know?

Mary Bohman, administrator of the USDA Economic Research Service. She is very well respected as an administrator of an agency with over 200 independent-thinking economists and social scientists and gives them the freedom to be creative in their food and agricultural research. And, like myself, she got her start in agriculture and community development as a Peace Corps volunteer overseas.

What’s your go-to spot for fresh food?

Saraga International Grocery.

What is your favorite food?

Red beans and rice (ham hocks, hot links and all).

NINA TAKAMURE
Sushi Chef of Asaka Japanese Restaurant
Instagram @asakaindy

Hometown?

A small town called Ueki in Kumamoto, Japan.

What inspired you to work in the food industry?

Since 2009, I have watched my family’s restaurant, Asaka, get more new customers and more regulars. Many travel hours just to come to eat there. So I would say that Asaka is my inspiration and inspired me to start working in the food industry.

What is one of your goals with respect to your work and food?

My goal is to follow in my father’s footsteps when he is ready to retire. Asaka’s name will be passed down to me, and I would love to relocate and use my father and grandmother’s recipes and quality at a new Asaka location, with a touch of me and a simpler menu.

Who is a strong woman role model in the food industry to know?

My strong woman role model has to be Ashley Brooks. A couple of years back, she reached out and invited me to meet all the badass women in Indy along with Kerry Diamond from Cherry Bombe. Before that, I did not have confidence in my work. Ashley helped me realize I am a one-ofa- kind and I do have a talent in this field.

What is your favorite food?

Japanese food is my favorite food because it’s my comfort food. My mother learned to be an amazing cook while we were in Japan. So even when we came to America, I still had the comfort of Japanese food in our home.

TANORRIA ASKEW
Personal Chef/Owner
Tanorria’s Table
Instagram @tanorriastable

Hometown?

Chattanooga, Tennessee.

What inspired you to work in the food industry?

Food builds community. I spent my childhood watching my parents and grandparents host and entertain people all of the time. Every gathering, celebration, time of grief or simple invitation was centered around food. I was able to see relationships grow, strangers become friends and memories made all while spending time in the kitchen and then around a dining room table.

What is one of your goals with respect to your work and food?

Being on “Master Chef” and gaining exposure while cooking has given me a platform to help people and speak up. It has been such an honor to partner with organizations, give people a voice and would absolutely LOVE to further that platform with a cooking show that would allow me to spread love, hope and acceptance among viewers. All while teaching people that cooking can be fun, rewarding and delicious. That is my ultimate goal.

What advice do you have for young people wanting to break into the food industry?

Don’t let anyone tell you that cooking (in any capacity) is not a real job. Whether you own multiple restaurants, are a personal chef, a caterer, food blogger, etc. You are doing what you love and if you bust your butt, you can make it a viable career.

What’s your go-to spot for fresh food?

I absolutely love Public Greens.

What is your favorite food?

BUTTER! Butter makes everything better. I love Kerrygold Butter, but any butter made from happy cows makes me happy.

“Food is my ministry. It’s my love language. Growing up I saw how the kitchen was the center of the home. It was (and is) what brings people together.” —Candace Boyd Wylie

CANDACE BOYD WYLIE
Chief Foodie and Spice Slanger
The Foodlovetog, LLC, Owner
FoodLoveTog.com
Instagram @foodlovetog

Hometown?

Indianapolis, Indiana—born and raised.

What inspired you to work in the food industry?

Food is my ministry. It’s my love language. Growing up I saw how the kitchen was the center of the home. It was (and is) what brings people together. So naturally, I gravitated to bringing people together, and I love how I can use food to do that.

What is one of your goals with respect to your work and food?

One of my goals is to see that some sort of culinary education is still taught to children while they’re in elementary school. Eventually, my cooking school on wheels will have actual wheels and I’ll be able to travel the state teaching kids how to feed themselves and others. I currently take my show on the road and present in concrete spaces.

What advice do you have for young people wanting to break into the food industry?

Keep going. There is enough space for us all to excel. Hone in on what you have to bring to this world. Be fearless in your pursuit. Carve out your dreams by writing them and making them visual.

What’s your go-to spot for fresh food?

I live for homegrown eats. Growing up, my family had extensive gardens—it was nothing for me to walk out the back door and grab a tomato, cucumber and fresh greens.

What is your favorite food?

I have a thing for chicken wings. Baked, grilled, fried— they’re the jam!

MARIA CARTAGENA-BERTRAM

Vice President of Finance and Operations, Bertram Construction and President & COO, Empresas MPC LLC

Previously (When issue was published)

Co-owner,Pia Urban Café
Instagram @piaurbancafe

Hometown?

I live in Indianapolis and grew up in Cayey, Puerto Rico.

What inspired you to work in the food industry?

Two things: First, the childhood memories of grandma’s home cooking. Her way to get to our hearts was through food. I loved her passion for life; her ways to bring people together through food and always do it with a big smile.

Second, the opportunity the food industry allows individuals to create and be inspired. Food was a way for me to get creative and introduce a new way to serve the marginalized women in Indianapolis. Food had taught me so much! Through the idea of serving coffee and a simple lunch menu was how Pia Urban Café was created.

What is one of your goals with respect to your work and food?

Like anything in life or in any business, hard work and dedication will take you far. I hope the women working with us, transitioning into a real-life working environment, will learn the basics of hard work and dedication. My goal is that they become responsible, engaged with society and transition well.

What’s your go-to spot for fresh food?

Natural Born Juices. I like to drink my veggies.

What is your favorite food?

Seafood and plantains.


Donate to The Edible Indy Foundation

Donate Now


We believe in supporting an opportunity to lift some of the burden of caring for a child suffering from Epilepsy.

We believe in the power of community, the power of understanding and the power of support.

We believe that providing opportunities for families to be together and to experience a worry free environment will provide a time of reflection, serenity and respite for all those involved in the daily obstacles of caring for children with epilepsy.

How we will make a difference


Edible Indy founders and the board of the foundation will work to raise money to send Indiana families effected by epilepsy to a medical camp called Center for Courageous Kids in Scottsville, Kentucky.

We will work directly with individuals, communities and organizations statewide to access available opportunities to fill this camp with 30 Indiana families for an annual family camp that is free to attend for the entire family.

Every penny makes a difference. Over 90% of the monies that come in from our donations go directly to this camp. We hope you will consider donating even at the smallest amount.