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Hoosier Thoughts

from Edible Indy Fall 2019 | No. 34

from Edible Indy Fall 2019 | No. 34, page 12

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With this issue we embrace our six-year anniversary of being storytellers, advocates and preservationists. Preservation is a word that is used to describe the process of keeping something from the past or the present for the future. We preserve the past in order to help guide us towards a more sustainable future. Our hearts, our stomachs, our mission, our values—we take the steps to contribute stories about things that shape the way we live. In this issue we talk about preserving our youth, our food, our health and, hopefully, a way of life that will lend itself to better things for generations to come. We are thankful for our readership, our support and all of the people who work tirelessly to make our community something bigger and more impactful. We hope you will find something in this issue that will positively impact your life.

Hoosier Hugs, Hugs,

Photograph of Jennifer and Jeff supporting Zoobilation and preservation of the Indianapolis Zoo.

Jennifer & Jeff Rubenstein

FROM THE EDITOR

This summer I lost my dad. A man of great strength, health and integrity, he was a constant fountain of wisdom, knowledge and inspiration. My love of good food comes from my dad. And I regret not taking the time to get more of his recipes and stories down on paper. Preservation is precious.

Our fall issue turns inwards in this way to summon the preservationist in all of us. From Camp DeMulling’s commitment to establishing a homestead and family farm so their children can grow up understanding the cycle of life and gifts of the natural world (page 24) to our roundup of local fermentation favorites to preserve the season and find new flavors (page 18), we offer stories steeped in the alchemy of memory-making.

We also look to heroes in the local food community, like Sam Eibling of Goods for Cooks in Bloomington (page 13). “Begin with identifying what is important to you,” she shares. “Not your business or personal goals (increasing sales or getting married, for example), not seeking the end result per se, but rather have an understanding of what qualities you value.” And Fred Linz of Linz Heritage Angus, a local hero working to bridge the past with the future in his family’s business to ensure the tradition of ranching is preserved (page 30). “Cattle farming,” he says, “seems to be losing interest from the next generation.”

While the future calls, take time to let autumn work its way into your days. Hold your cup of tea longer, turn off the TV at dinnertime and talk, listen to your child when they have a story to tell and then write it down. Take it from me as one who has loved and lost: You won’t regret preserving what makes your life worth living.

Eat Well, Love Well, Live Well,

Barehl, RachelJoyBarehl.com Joy Photograph © Rachel

INDY

PUBLISHER: Rubenstein Hills LLC

EDITOR IN CHIEF Jennifer L. Rubenstein CHIEF FINANCIAL OFFICER Jeff Rubenstein MANAGING EDITOR Colleen Leonardi

COPY EDITOR Doug Adrianson DESIGNER Cheryl Angelina Koehler STAFF Caryn Scheving, Graphics Claire Trost, Regional Sales ADVERTISING Claire Trost ClaireEdibleMidwest@gmail.com 614.806.0056

Please call or email to inquire about becoming a member of our advertising partnership and show your support for the local food culture in Central Indiana.

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Edible Indy is published quarterly (March, May, September and November). Distributed throughout Central Indiana and by subscription elsewhere. Subscriptions are $32 for one year and can be purchased online at EdibleIndy.com or by check to the address above.

Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, then you probably have not had enough wine with your healthy food. Please accept our sincere apologies and, if it’s important, please notify us! Thank you.

This article is from:

Edible Indy Fall 2019 | No. 34

by Edible Indy