Photograph by Heather Schrock

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A Becker Farms turkey raised on a hormone-free

A Tastier Thanksgiving

Tips for a healthful and heartwarming holiday

A tastier and more memorable Thanksgiving holiday might take place around the table, but it all begins with preparation. These tips from Indy Gourmet Club (Instagram @jasonmichaelthomas )founder Jason Michael Thomas, Edible Indy Managing Editor Colleen Leonardi and Edible Northeast Florida Publisher Amy Robb make planning and cooking a healthful Thanksgiving that much easier.

Let’s Talk Turkey

For those who have never prepared a fresh turkey, consider the possibility of a fresh, never-frozen turkey gracing the Thanksgiving table this year—and not just fresh, but local. Jason’s top piece of advice is to splurge on an amazing locally raised turkey.

“Sure, they cost more, but they taste better, and we’re talking about Thanksgiving, folks. Is there a more important feast?” Jason asks. “And, a local turkey is better for the local economy and the planet.”

Jason supports Becker Farms, which accepts order through November 15. Located in northeast Henry County, Becker Farms sells its produce at summer and winter farm markets throughout Central Indianapolis.

“You can’t get a more local or sustainable turkey in Indianapolis unless you raise it yourself. Fresh, never frozen, grass-pasture raised with extra sunshine, non-GMO feed, processed in a certified organic facility,” Jason affirms.

Vegetable Forward

With the right combination of seasonal produce and a spell of seasonings, vegetables star right alongside the turkey.

“Among my favorites are Brussels sprouts with black walnuts, bacon and a touch of maple syrup. I also love oven-roasted potatoes with onions, sage and thyme, and use some of the rendered turkey fat to crisp them up. And, of course, I can’t forget fresh cabbage slaws made with garlic, ginger, apple cider vinegar, local honey and a touch of soy sauce,” Jason recommends. “And, what about a big, fresh, green salad? Add some pecans, apples and dried cranberries for a seasonal kick.”

After preparing a variety of vegetables, it’s worth the effort to arrange them beautifully on the plate.

“Most of us love the traditional fixings served at a holiday meal, but over the years, I've rebelled against what I call the monotony of mounds,” Amy says. “Mashed potatoes, stuffing, squash, casseroles. They all start to look lumpy and somewhat lifeless on the plate.”

“Instead, why not consider experimenting with recipes that add some visual architecture to our plates? Think oval hasselback potatoes instead of mashed, triangle wedges of stuffing instead of scoops and roasted acorn squash sliced instead of cubed. All these dishes can be prepared for a beautiful family-style plated effect, without sacrificing the flavors we love,” Amy says.

Even the simplest of veggie trays can add color and crunch to the meal.

“Add an additional pop of color to your vegetable tray by simply blanching your crudité! Bring a pot of salted water to a boil, submerge hardy veggies (such as carrots, broccoli, green beans and asparagus) for one minute and then quickly remove and place them into a cold-water pot (to shock and stop the cooking process). The result? Vibrant veggies that are not only brighter on the plate, but also a bit easier to digest,” Amy says.
Jewel-tone purple Brussels sprouts dazzle when paired with black walnuts, bacon and a touch of maple syrup: Jewel-tone purple Brussels sprouts dazzle when paired with black walnuts, bacon and a touch of maple syrup. photography: Jason Michael Thomas
The Fruits of Labor

Vibrant fruits such as pomegranate, cranberry and orange complement the savory flavors of the season. Amy suggests starting the Thanksgiving festivities with bubbly made better by pomegranate seeds.

“Bubbly—champagne, cava, prosecco—is delicious and a staple in our household holiday traditions. I generally prefer to drink mine neat, or without any additions that change or alter its natural flavor, but the one exception I always make at Thanksgiving is the addition of fresh pomegranate seeds, or arils. One quick scoop of arils (no juice) in each flute adds a beautiful pop of color to the glass and creates a delightfully entertaining fizz. Guests can choose to eat them as they sip along, or leave them bubbling at the bottom,” Amy advises.

Another essential and colorful side comes recommended by Edible Indy Managing EditorColleen Leonardi.

"The recipe for Fresh Cranberry Orange Relishfrom Ocean Spray is the best cranberry sauce. My Mom makes it every year and it's delicious,” she compliments.

With only three ingredients, this cranberry orange relish stores well when prepared ahead of time.

Dried and fresh fruits can also decorate the table for colorful DIY décor.

“As an inexpensive alternative for adorning your table, consider adding edible elements. Dehydrate a handful of orange slices in the oven at 200° the week before the festivities begin. Place dried oranges together with any leftover cranberries not boiled into sauce on your table with foraged foliage, an extra uncut acorn squash and branches from the yard for a simple tablescape that reminds guests of the value of the season. And while you're at it, tie a spring of leftover fresh rosemary around each napkin with twine for a festive, fragrant addition to your DIY decor,” Amy says.
Freshly and locally made yeast buns grace many Thanksgiving tables.: Freshly and locally made yeast buns grace many Thanksgiving tables. photography: Jason Michael Thomas
Short and Sweet

For a sweet ending that balances the meal instead of dominates it, consider more healthful versions of favorite desserts. Jason suggests serving desserts that avoid processed sugars and flours, since those ingredients often lead to an overstuffed feeling.

“Our pastry chef at Urban AG Indy makes ‘supernatural’ pies every year made with our pumpkins and squash and sweetened with only local honey. These types of desserts don’t weigh as heavily on me due to a lower glycemic load,” he says.

In addition to honey, other white sugar alternatives include 100% pure maple syrup and vegan-friendly agave nectar.

Healthful, mindful desserts still provide a perfectly sweet ending to a sweet holiday.
Enjoy sweet potatoes through December during their peak seasonal harvest . photography: Jason Michael Thomas
Give Thanks

Remind loved ones of thethanksin Thanksgiving with a gratitude activity everyone can appreciate.

“With the mayhem of holiday cooking and entertaining, it's easy to forget the true spirit of the season. To bring a little gratitude back to the occasion, keep a ball jar with notecards and pens on the entryway table and as guests arrive. As they enter, ask them to write down one to three things they're grateful for this year and tuck it into the jar,” Amy says. “Later, put the jar on the table before your meal is served. Shortly after you've enjoyed your meal, but before dessert commences, pick one person to read the cards, and take a brief moment to remember all the reasons we have to give thanks.”

Younger guests might even enjoy the same activity with hand turkeys, with something grateful written on every finger.
These locally grown squash and pumpkins impress as ingredients in vegetable sides and even in desserts. photography: Jason Michael Thomas

Hoosier Artisan Boutique

Shop Local with 100+ Hoosier Artisans on Small Business Saturday

More than 100 Indiana makers have been selected to celebrate 10 years of Hoosier Handmade for the Holidays at the Hoosier Artisan Boutique on Saturday, November 24, at the Hamilton County Fairgrounds, in Noblesville.
What began as a group of Etsy sellers looking for a handmade event on the Northside of Indianapolis, has now become indoor art fair and craft show helping artisans connect with the community. The event highlights arts and crafts produced by creatives from around the state of Indiana, and invites shoppers to come find out more about their one-of-a-kind, artful gifts directly from the artisans that created them.
In addition to supporting participating artisans, this event is a benefit for Toys for Tots of Central Indiana. Patrons are invited to bring a new, unwrapped toy for donation. The first 50 visitors that donate will receive a limited edition tote bag printed by Martha Latta, of Sunday Afternoon Housewife, in Indianapolis.
At 10a.m. on Saturday, November 24, the event doors will open at the Hamilton County Fairgrounds Exhibition Hall, and visitors will enter to find more than 85 boutique style artisan booths featuring the finest of Indiana made arts and crafts.
At each of the displays, visitors can browse selections of fine art and functional works including glass, fiber & textiles, wood, ceramics, paper, photography, painting, jewelry, and even artisan chocolates, all offered at a variety of price points. What’s more, each of the participating artists will be available to greet visitors, answer questions, and share details of their artistic journeys and processes.
“There is just something about getting to know the person that created something you love. When you talk to them and find out about the story behind their artistic journey, the piece becomes even more meaningful,” says event organizer, Megan Martin. “Seeing the joy and passion they put into their work is inspiring.”
Just recently melding the creative energies of husband and wife Nick and Emma Roudebush into EM Meld Co, of Noblesville. They make products for the home through a blending of wood, clay, steel, and wax, and are now making a living making. “We believe in handmade products and small family business,” says Roudebush. “There is nothing we would rather do than create beautiful products for the home, and it is our pleasure to share this love for making with you.”
Saturday, November 24, 10am-4pm
Hamilton County Fairgrounds
2003 S Pleasant Street
Noblesville, IN 46060

Toys for Tots alt="Photograph: Ashley Hayhurs" /> Photograph: Megan Martin Photograph: Megan Martin

Shellye Suttles and the Fight for Food Security in Indianapolis

Shellye Suttles is the food policy and program coordinator in Indianapolis. Suttles works within Mayor Joe Hogsett’s Office of Public Health and Safety to increase food security (the availability of affordable, healthful food) of Indianapolis residents. A former Peace Corps volunteer, Shellye Suttles stands for the residents of Indianapolis and Marion County, giving voice to their food-related issues. It is her mission to improve food access and promote community and economic development through food and agriculture. “I think it’s important that my position is not titled ‘director,’ or ‘manager’ – my role is identified as ‘coordinator.’ My focus is on using all the tools in my toolbox – from a government, business, and community perspective – to assist in creating a food system that best serves residents’ needs and wants,” says Suttles. She views the food system as a collective structure that includes not only the food itself, but also the people behind the process.

Suttles realizes that the food system affects and is built by Indianapolis residents of all backgrounds and socioeconomic statuses. This explains why she feels that relationships are the backbone to strong, sufficient problem solving. “As a Peace Corps volunteer, I quickly learned that relationship building is key. I think many food-related issues will be solved once we can get outside of our comfort zone and build new relationships to discover the challenges we all face and the strengths we all have to overcome those challenges,” she says.

Since her position is new to city government, Shellye has had time to identify three primary areas where Indianapolis can improve its food system: food security, food access and food economics. “In the realm of food security, we work with the Indy Hunger Network (a collective impact organization that includes Gleaners Food Bank, Midwest Food Bank, Second Helpings, St. Vincent de Paul, Meals on Wheels, etc.) to build a more robust food system that ensures anyone who is hungry can access the nutritious food they need,” says Suttles. In her work, Shellye hopes to send the message that with a little bit of research and relationship building “and a little bit of lunch,” we can do anything in Indianapolis.

Shellye Suttles
City of Indianapolis Food Policy & Program Coordinator

photograph courtesy of Newfields Josh Ratliff

Food and Grown-Up Drinks at Newfields

Sommelier Josh Ratliffis Director of Culinary Arts atNewfields, which means he supports the team of managers who work to make customers happy. It’s his job—and his specialty—to pay attention to detail. He’s the man behind the scenes, if you will, obsessed with the sensory gifts he can create for others. Ratliff keeps his managers equipped and inspired, and writes and speaks of food as an art form while creating new ways for food to be experienced in the art museum and 50-acre garden that is Newfields.

TheBeer Gardenand Winterlights Food event were two of Ratliff’s initial projects in his first years at Newfields. Now that those food programs have proven to be sustainable, growth is underway. Ratliff is working on a long-term plan to “integrate food and beverage as a cross-bracing element across the institution. I am currently in the final stages of planning for the first pop-up concept, a Tea House,” said Ratliff. In the following 8-12 weeks after the Tea House debut, there will appear more pop-ups accentuating differing art themes. In highlighting the grounds and outdoor spaces at Newfields, there are plans to pair with Upland Brewing Co. for a dinner series held on the property. The string of events is said to feature barrel-aged beers and foods crafted specifically for the occasion.

“Being a sommelier is about being able to say: this is truly great, but I don’t like it,” said Ratliff. His time at Newfields has meshed with his background as a sommelier. He insists it forces one to look at the customer’s preferences rather than just one’s own.

“The Culinary Arts team has focused on making wine accessible and excellent across our programs. We taste all our wines and beers in academic style as we design menus and offerings.” The food and beverage scene at Newfields has even gone so far as to keep wine on tap in the Beer Garden, also known as the back porch. At Summer Nights Film Series events, Ratliff and his team bring canned wine for moviegoers. “Each can is two glasses, which we find works well for a movie while removing glass and increasing recycling,” added Ratliff.

While Ratliff has seen great success in his ventures at Newfields, obstacles are inevitable. “You work face-to-face all day and face-to-computer all night and you still can’t dig out,” he said. On a small scale, Ratliff argues that his everyday challenges are not much different than you’d expect—a busy schedule, misplaced paperwork, a mishap with the beer order—but in the grand scheme of things, Ratliff knows that these little “hardships” are necessary for building and maintaining a brand that is valuable to Hoosiers.

“Innovation and empathy” are what give an institution its strength, he believes. With that in mind, Ratliff aims to incorporate his artistic essence into everything he does at Newfields. It takes a thoughtful, intricate process to earn customers’ trust and hold their attention, and it is up to Ratliff to stay on his toes, adherent to their demands and desires. Thanks to him, visitors at Newfields can enjoy a sip in the Beer Garden (and soon the Tea House) and, if planned accordingly, a one-of-a-kind meal to celebrate the institution.

Josh Ratliff
Director of Culinary Arts at Newfields
4000 Michigan Rd.
Indianapolis, 46208-3326

photography courtesy of Pumpkinfish Pumkin Fish sign

Need a Gift? PumkinFish.

The gifts at PumkinFish bring a splotch of color and culture to downtown Indianapolis. Owner Will Acton travels extensively—he just got back from Argentina, one of his favorite places to be, and remains enthusiastic about introducing small batch, craft and handmade gifts to Indy. And while PumkinFish does offer some international products, most are sourced locally. Acton says it’s been hard to break into the world of retail, but the ability to operate in the Indianapolis market inspires him.

“The excited response in Indianapolis is rewarding,” says Acton. TheMassachusetts Avenue location attracts both tourists and locals who are enthusiastic about the livelihood of the store, one of Acton’s favorite parts of operating downtown. With goodies on every shelf, one might find themselves pleasantly surprised at the selection of treasures.

In May, the “unique and upscale gift store” will celebrate its one-year anniversary. PumkinFish carries a little bit of everything, from soap scrubs to syrups to greeting cards. Acton plans to kick off the one-year anniversary with more for his customers. This summer, the shop plans to work closely with a florist and offer flowers as well as other live plants and vegetables in store. Its snack selection is also set to broaden with farm market popsicles and small batch ice cream.

Pumpkinfish - popsicles

Acton plies his travels as direction for PumkinFish—he will find something he likes and introduce it to the Midwest. For instance: during his trips to India, he found some fun odds and ends he thought would fit in well at the store. He didn’t hesitate to bring them back to Indiana and share their story with his staff in customers. In the last year, this has successfully served as an eclectic strategy for shoppers, whether they are constructing a gift basket or on their way to a housewarming party. PumkinFish is warm and inviting with a slew of knick-knacks, art and an educated staff. Acton is excited as ever to get the ball rolling come summer and to continue introducing new, interesting artifacts to the city of Indianapolis.

As a destination, PumkinFish encourages one to step out of their comfort zone a bit and shop for something new. It offers small trade snack foods, keychains, soaps and beyond. PumkinFish is the perfect place to mill around for a gift or a treat for yourself. Acton knows there is a history behind every gift in the store—from where it originates to why it was made in the first place. Each item at PumkinFish is manufactured in love and the purpose to spread it, just like the gift shop itself. He encourages new and returning customers to stop by for a surprise and an “Ah-ha!” next time they find themselves on the hunt for the perfect present.

429 Massachusetts Ave.

Pumpkinfish - syrup

A client of the Indy Hunger Project

Kate Howe: Finding (and Managing) Direction Through Indy Hunger Network

Kate Howeis the managing director atIndy Hunger Network, an Indianapolis organization focused on ending hunger. “The Indy Hunger Network plays the unique role of serving as a vehicle for collaboration among a wide variety of partners working on hunger relief in the Greater Indianapolis area. Our goal is to ensure that everyone has access to the nutritious food they need. We work together to collectively address hunger in our city.”

Howe’s mission to work for large-scale change stems from her past; “I spent several years volunteering at a local food pantry to help feed my neighbors who are facing food insecurity,” she said. “While it’s rewarding to send a hungry person home with food, I was frustrated that for some people their situation didn’t seem to improve, and they would come back to the pantry every month.” In working for Indy Hunger Network, Howe wants to help people access all the resources that are available to them and provide a voice for struggling neighbors. Her eyes have opened to just how many Indiana residents struggle to put food on the table each week; other expenses (like rent, healthcare, etc.) are prioritized over grocery shopping, which results in many families cutting back on nutritious food or regular meals to save money. This is a crisis that the Indy Hunger Network strives to eradicate.

There are trials and triumphs in working for the Indy Hunger Network. Sadly, Kate Howe mentioned that politics easily affect how much and what food filters through to those experiencing food insecurity. She said: “Charitable hunger relief programs (like food pantries) cannot meet the need for food assistance on their own. Government programs…are critical to ensuring that everyone in our community has enough nutritious food to eat, and these programs are in danger of being significantly cut…” To Howe, nutrition should not be a political issue. “All people deserve to eat, and we need everyone’s help to make it happen.” That same mindset carries over to the greener side of her work; Kate Howe has a love for bringing people together. The most rewarding part of her job is doing just that to address common problems in creative ways. “Difficult problems can be solved when we work together,” she said.

Kate Howe
Indy Hunger Network

Managing Director

Indy Hunger Project

photography: Cunningham Restaurant Group Tavern at the Point - Bacon Cheeseburger and Coleslaw

A Human Experience: Tavern at the Point

On May 21, 2018, Cunningham Restaurant Group (CRG)openedTavern at the Point, perched in the center of the Mass Avenue Cultural District. Formerly known as Old Point Tavern, owners Chic and Patti Perrin told Indy Star in 2017: “It’s time for us to go.”

CRG President and CEO Mike Cunningham wanted to keep the flavor of the old building and pay homage to the history of the space. Tavern at the Point showcases the bar’s 100-year-old history in its passion for community and artisan drink selection. Many local brews have recently been added to the menu and cocktails are made the old-fashioned way, “pre-and post-Prohibition style.”

General Manager Beau Macik hopes guests can enjoy their alcoholic beverages in the same way their ancestors once did. With an extensive local beer and cocktail list, Tavern at the Point aims to bring new life to its historical location on Mass Avenue and the bar scene in Indianapolis. Construction is still in the area, so the staff works around it by helping customers find their way.

Tavern at the Point - front door

Tavern at the Point - nachos

As compared to other CRG restaurants, Tavern at the Point is significantly small. Its close quarters emphasize Cunningham’s appreciation for an intimate experience when dining; customers and staff can listen and chat freely. The restaurant can accommodate over 90 guests and offers indoor, outdoor and bar seating. The patio is dog friendly. If guests come early enough, they may choose to sit at The Chef’s Counter, where they get can an inside look at the workings of the kitchen and, if there’s time, banter with witty executive chef Andy “Catfish” Manes.

Chef Manes leads the kitchen at Tavern at the Point, serving “down-home country food, Midwest gourmet.” Guests can order an item to share or something for themselves off the versatile, nearly family-style menu. Portions are generous. The menu has evolved since opening in May, giving the pub freedom to accommodate guests with more casual, shareable options. Tavern at the Point wants to ensure that its menu and atmosphere are approachable while the quality of service remains high.

Tavern at the Point - tacos

A must-eat dish at Tavern at the Point is the brisket nachos, says an insider. “They are topped with creamy beer cheese, crispy brisket ends and bright ingredients like jalapeños and radishes.” While these are a favorite, customers also seem to favor the Big Fontana Burger. It competes with offerings at Bru Burger Bar, the sister operation to Tavern at the Point, located just across the street. The Big Fontana Burger is built like a mess, complete with bacon and Chef Manes’ specialty sauce. Unexpectedly, too, guests are partial to the tacos, served deconstructed with a selection of all sorts of spicy, crunchy toppings and salsa.

The historic building that houses Tavern at the Point is home to Indianapolis’ second oldest bar. It dates back to 1887, when the location’s first liquor license was issued. The staff at Tavern at the Point is excited and ready to serve you—grab a friend, grab a drink and enjoy yourself.

In addition to Tavern at the Point, Indianapolis-based Cunningham Restaurant Group (CRG) owns and operates 27 locations in Indiana, Ohio and Kentucky.

Tavern at the Point
401 Massachusetts Ave.

Tavern at the Point - sign

Coffee Conversations

When is your favorite time to get coffee? Coffee isn’t just a morning beverage—it’s complementary to a shopping experience, an art show or a musical debut. Indianapolis’ love for coffee is no secret, and word is traveling fast about these up-and-coming coffee curators. Where do you get your fix?


Soho Cafe coffee and muffin

Soho Cafe Menu Board

Soho Cafe Patio photography: Hamilton County Tourism

Vivian Lawhead’s husband and four sons are Carmel High School graduates. The family grew tired of the lack of independent coffee shops in their area, so it was unanimous: they would make what was missing. In time, SoHo has become like a haven for local artists and art-lovers altogether; the family-owned business features studio space and open mic nights, plus other events that showcase nearby talent. Located on the Monon Trail, its big-city coffeehouse feel draws a diverse clientele.

“Obviously, our forte is coffee—all organic, single origin espresso and brewed coffee,” says Lawhead. SoHo offers coffee beverages and a selection of loose-leaf teas, pastries and croissants. Gluten and dairy-free options are available, if preferred. “Light breakfast, lunch, beer and wine are also on our menu.”

SoHo is known for its ambience and authentic, unpretentious feel. It’s a great spot to sit and relax, but also a place to plan a meeting; the café has a private room—which can be reserved—and plenty of space for smaller gatherings. Being family-owned and independent, SoHo proudly supports local nonprofits through donations and monetary support.

“We love displaying and selling local art year ‘round—our gallery is always changing” says Lawhead. “We offer a wonderful patio setting right on the Monon and are proud of our wonderful staff!”

620 S. Range Line Rd
Carmel, 46032


Indie Coffee Roasters - carafe of coffee next to a laptop

Indie Coffee Roasters - bearded man in a red and black plaid shirt grinding coffee

Indie Coffee Roasters - package of coffee

Indie Coffee Roasters - photo montage photography: Indie Coffee Roasters

Indie Coffee Roasters (ICR) is a brand built on a dachshund. In 2013, co-owners Alec and Jenny Tod ventured out to sample coffee, only to return home inspired. The couple purchased a WhirleyPop popcorn maker and a notion was born—the inkling of a coffee shop.

In 2017, co-owners Kevin and Diane McAndrews joined the team of two, doubling efforts to grow ICR into what it is today. Indie (Alec and Jenny Tod’s dachshund) is the inspiration for the coffee parlor’s name and logo. It is simplistic and fresh, just like the coffee they serve.

At ICR, you can find a selection of coffee from around the world and an experience like no other. Trusted team members are happy to walk you through the menu and answer questions; there is a signature drink menu that changes with the seasons.

Co-owner Alec says, “We love being in the heart of the Carmel Arts District. There are amazing local businesses in the area.”

And much like these other businesses, ICR’s main goal is to give its guests a powerful experience. It values its customers above all else and encourages them to broaden their love for coffee.

With a focus on providing high quality drinks and excellent customer service, ICR’s menu is quite minimal. Rather than take away from your coffee encounter, the menu is meant to add authenticity to your experience. The husband-and-wife team of four is one big family, and they hope that their patrons feel they are part of that. In efforts to expand coffee culture in the Indianapolis area, ICR aims for top-notch service every day.

220 E. Main St.
Carmel, 46032


Table at Della Leva

Della Leva - croissant photography: Hamilton County Tourism

Della Leva, locally owned and operated in Fishers, brings high-quality coffee drinks to the Indianapolis area. The shop prides itself on great coffee and fine teas. It was created to introduce an artisanal, European taste to the Midwest coffee scene. Not only is it discerning about its beans, but it uses the highest quality espresso machines to craft each beverage.

The atmosphere at Della Leva is laid-back and open—it hopes that customers will drop in for an espresso after work, or maybe hit the drive-thru on their way. “We’re very excited to be able to provide our incredible coffee, breakfast and lunch food through our drive-thru,” owner Bridget Edgeworth says.

A vintage café with a modern twist, Della Leva puts its own spin on classic favorites. It sells breakfast and lunch, including quiche and pastries, and sources locally. Smoking Goose meats are used on lunch sandwiches, offered alongside treats from Gallery Pastry Shop and No Label at the Table. Edgeworth says, “We are proud to make Indianapolis' finest available to this corner of Indiana and to help other growing local businesses thrive!”

8220 E. 106th St., Suite 200
Fishers, 46256


Vardagen sign photography: Hamilton County Tourism

Jared Ingold, owner of Vardagen apparel store, found himself inspired after a trip to New York City. In addition to selling shirts and outerwear, he wanted to create a more encompassing experience for customers. After a run-in with some guys at Brickhouse Coffee Roasters, Ingold and friends took on the project of building an integrative espresso bar inside Vardagen.

The espresso bar opened in June of 2015. It featured Sure Shot Cold Brew on tap, which has soon turned into a local favorite. In time, the demand for Sure Shot Coffee grew so much so that the espresso bar now presents a “Six Shooter,” which allows patrons to take home six servings of coffee.

Ingold’s vision for Vardagen is coming to life, but he says there is more to do in the future. “We’re constantly working on improving and offering more to our customers when we feel the timing is right,” he says. “This project is about building something great together. The more support we get from the community, the more we can offer.”

8684 E. 116th St.
Fishers, 46038

seafood board

Fortune Fish & Gourmet, an Advocate for Sustainable Seafood

October is National Seafood Month and in its honor, Fortune Fish & Gourmet has paired with Joe’s Butcher Shop to create a seafood charcuterie board. The ambition behind the seafood celebration this year is to show consumers a new way to connect with seafood. Joe’s Butcher Shopand other seafood vendors chooseFortune Fish & Gourmet as their supplier because it brings some of the finest quality sustainable seafood to the Midwest. The specialty food distributor services restaurants, hotels, country clubs and grocers in the area. Since its founding in 2001, Fortune Fish & Gourmethas come to be one of the largest seafood and specialty food distributors in the country.

With facilities based out of Bensenville, Illinois and Minneapolis, Minnesota, it is the Midwest’s premier fresh and frozen seafood processor. Its location near O’Hare International Airport in Chicago and a network of highways allows optimal delivery via refrigerated trucks that travel throughout the Midwest. Though customers can visit the Fortune Fish & Gourmetwarehouse, it is a business-to-business operation aside from its two retail stores in Minnesota called Coastal Seafoods.

Fortune Fish & Gourmet is driven by a belief in the multiple benefits of seafood consumption, and that healthier oceans mean healthier people. Standards are high at Fortune Fish & Gourmet, as the company has paired with the Sustainable Fisheries Partnership to set a sustainability initiative. It is also a founding member of the nonprofit organization, Sea Pact, which is a group dedicated to the improvement of fishery and aquaculture projects.

Considering climate change, the importance of investing in sustainability ensures the availability of healthy seafood in the future. Fortune Fish & Gourmet facilities recycle and compost, and they are working toward a zero-waste goal. All seafood trim, bones and heads are repurposed and any unused product that is delicious and healthy is donated to Care for Real Food Pantry and Lakeview Pantry. So not only does Fortune Fish & Gourmetsupport sustainable seafood but they also support a sustainable community.

Joe’s Butcher Shop crafted the seafood charcuterie board, butFortune Fish & Gourmetsourced and supplied the best seafood for the project. The teams work together because of their shared passion for fresh meat and pride in selling top quality food.

National Seafood Month is nearly here and there is much to celebrate, including sustainability trends and food trends. Seafood can be a five-star meal or it can be a quick grab and go; canned fish is great for a picnic, quick lunch or a unique appetizer. Seafood in a can is quick, easy and healthy, hence the rise in demand. This October and into 2019, foodies and ocean lovers can expect to see an emphasis on sustainability not only within the ocean itself, but in the way humans interact with it and sea life overall.

Fortune Fish & Gourmet
1050 W. Thorndale Ave.
Bensenville, IL 60106

Pete Eshelman on Transforming Urban Neighborhoods

This September marks the fourth annual TURN (Transforming Urban Neighborhoods) Feast and Festival. Born out of the collaboration between Paramount Schools of Excellence(PSOE) andCommunity Health Network, the concept is to bring together four pillars of revitalization in Indianapolis: farm, food, health and environment. The night before the event, the TURN Festival team holds a feast with top-notch family style service by six prominent Indianapolis chefs. Proceeds from the feast go to Paramount Schools’ Farm, Slow Food Indy and East downtown Indianapolis neighborhoods.

Turn Festival tent

The TURN festival is managed and hosted by PSOE, coordinated by its staff and volunteers while the farm is used as a site for the festivities. The school works with its Brookside neighborhood and Ross Kratz from Rooster’s Kitchen to provide food for guests. The team at PSOE gives demonstration of farming by way of the school’s chickens, goats and honeybees, as well as cheese making and gardening programs. The TURN Festival educates attendees through 16 expert-led workshops, including pop-up events on yoga, construction and farming. The goal is to give visitors take-home examples of sustainability. Through demonstrations and information sharing, TURN unites the four pillars of revitalization to spark interest and motivation for working toward a more sustainable Indianapolis.

In conjunction with donations and fun, educational workshops, the TURN Festival features an informed keynote speaker. This year, Pete Eshelman will address the impact of food on conversations, politics and social change. He and his wife, Alice, own Joseph Decuis Farms, which features a restaurant centered around fine dining and the American Dream. The Joseph Decuis restaurant opened to the public in 2000 and is consistent in excellence; Pete Eshelman is known for his dedication to fresh food, sustainability and improving the localized food economy in Roanoke, Indiana. He hopes to set an example as to how local food can rejuvenate a community and enhance the overall quality of life.

Pete Eshelman

At the TURN Festival, Eshelman will speak on his belief in localized and urban food economies, as well as “culinary diplomacy—bringing the world together with food.” He will share his ventures of graduating from Williams College, joining forces with the New York Yankees and dedicating his life to the culinary arts.

Eshelman is an influential man in food whose speech will help fuel the purpose of the annual TURN Festival: to educate the Indy community—parents and children alike—on food, health and sustainability. PSOE believes that education is the key to a successful future. In sponsoring the TURN Festival, it gives guests the opportunity to learn about positive sustainability practices that can be passed on and taken home for a cleaner, more efficient food and social network.

Pete Eshelman | Joseph Decuis | 191 N. Main St Roanoke, 46783 | 260.672.1715

TURN Festival crowd

seafood board

Create the Ultimate Seafood Charcuterie Board

In partnership with Joe’s Butcher ShopandFortune Fish & GourmetandJoe’s Next Door

Joe’s Butcher Shop and Fish Marketand Fortune Fish & Gourmet are dedicated to bring the best quality seafood to central Indiana. Together, they help bring the best sustainable seafood to your plate…or board.

Joe’s Tips For Creating a Seafood Board

  • Get inspired. Get creative. Be flavorful. Use these tips to wow your guests or eat it yourself (in smaller portions of course!).
  • Get to know your local seafood monger and ask questions and recommendations.
  • Rule of thumb for making a board is 4-6 ounces per person total. For example: a board for 4 people should be between 16 and 24 ounces depending on ingredients.
  • Keep everything fresh and prepare within a few hours.
  • Limit hot items on the board and put chilled items out last.
  • Take caution with raw seafood.

Quick Guide To Creating A Seafood Board

seafood board

Deliciousness pictured top left to bottom right:

Braised Red Wine Octopus, serve chilled

Little Neck Clams Sautéed in White Wine and Garlic

Singapore Chili Whole Shrimp

Baked Skin On Walleye in Cream Sauce

Pan-seared Halibut over Whole Grain Mustard

Pulled BBQ Norwegian Salmon Lettuce Wraps

Sautéed New Zealand Green Lip Mussels

Ingredient Inspiration

  • Smoked Trout
  • White Anchovies
  • Mussels
  • Stone Crab Claws
  • Scallops
  • Lox


  • Grainy Mustard
  • Fruit
  • Charred Shishito Peppers
  • Pickled Vegetables
  • Seaweed Chips
  • Naan
  • Lavash
  • Grilled Sourdough
  • Fresh Dill

Joe’s Favorite Wine for Seafood

  • Steele Chenin Blanc
  • Guigal Côtes du Rhône White
  • Domaine Bousquet Rose of Malbec

Quick guide to preparing the pictured dishes.

Octopus braised in red wine, citrus, and cardamom

  1. Combine red wine, water, orange, lemon and lime in a stock pot.
  2. Add salt and garlic. Add octopus and bring to a boil. Reduce heat and simmer for 3.5 hrs.
  3. Remove octopus and allow to cool slightly. Use a kitchen towel to remove tentacles (they wipe right off). Serve chilled
  4. Have your seafood shop remove the beak.


  1. Combine white wine, garlic, salt and parsley in a sauté pan. Add clams. Fire high and fast for 6-8 minutes covered (or until all the clams have opened (discard and clams that do not open). Remove clams and enjoy!


  1. Marinate the shrimp in white wine and Sambal Olek (thai chili paste) add garlic and salt.
  2. Let the shrimp marinate for 30 minutes. Steam the rice in half in the marinade for 7 -8 minutes. Let cool and enjoy chilled.


  1. Bake the walleye with salt and pepper and a touch of olive oil for 14 minutes and 375.
  2. Let cool. Cut into bite size pieces (leave the skin on).
  3. For the cream sauce combine sour cream (or thick Greek yogurt), capers, chives, red onion, salt and pepper and dill. Add the juice of half a lemon. Incorporate the walleye into the cream sauce. Allow to sit for 2 hrs and enjoy chilled.


  1. In a sauté pan add a touch of olive oil and add high heat. Place Halibut filet
  2. Skin side down and sauté for 5-6 minutes until skin is nice and crispy. Flip fillet and sear other side for 3-4 minutes. Remove from pan and enjoy!


  1. Bake salmon at 350 with salt, pepper, and olive oil. Allow to cool and flake salmon.
  2. Combine salmon with your favorite BBQ sauce (I use a local brand John Tom’s its awesome)


  1. Combine white wine, garlic, lime zest and cilantro in a sauté pan. Fire on high heat and add the mussels. Cover and let steam for 6-8 minutes or until all the mussels have opened (as with the clams discard any mussels that do not open). Serve and enjoy.

For more great tips and all your meat and seafood options visit:

Joe’s Butcher Shop and Fish Market
111 W Main St.

Learn more about sustainable seafood from:

Fortune Fish & Gourmet