Winter 2011-12, My Indiana Home

my-indiana-home.com Winter 2011-12

Guiltless Pleasures Dig in to winter comfort foods with a (healthy) twist

Leading the Flock

The Rise of Clabber Girl

The Russells continue family tradition of raising sheep

A magazine for Indiana Farm Bureau members

winter 2011-12 Features

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The Rise of Clabber Girl Get a taste of baking powder history at Hulman & Co. headquarters in Terre Haute

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Leading the Flock Family-owned Russell Sheep Co. continues tradition of “making the best better”

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It’s Hip To Be Fountain Square Funky meets old-fashioned in Indy neighborhood flowing with arts, antiques, dining and duckpin bowling

Departments 4 IN Almanac

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10

Ride the Polar Bear Express, win gourmet marshmallows and more

18 Travel IN

Self-guided trail recognizes African-American history

24 Eat IN

Dig in to these comfort foods with a (healthy) twist

28 INsurance

50 years of ‘A’ ratings

30 IN the Garden

24 Winter 2011-12

Spruce up your home with holiday tree and plant care tips

32 IN Focus

Reader photos sent in by you

On the cover Paul and Diane Russell of Russell Sheep Co. in Eaton, Ind. Photo by Todd Bennett my-indiana-home.com

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my-indiana-home.com

Volume 2, Number 2

A magazine for Indiana Farm Bureau members

Connect to your food, your farmers and a uniquely Hoosier lifestyle Food Travel

Farms Home & Garden My Indiana

President Don Villwock Vice President Randy Kron Second Vice President Isabella Chism Chief Operating Officer & Treasurer Mark Sigler Editor Andy Dietrick Managing Editor Kathleen Dutro Marketing & Public Relations Specialist Mindy Reef Multi-Media Specialist Mike Anthony Web Designer/Developer Diane Brewer Administrative Assistant Charla Buis

Editorial Project Manager Jessy Yancey Copy Editor Jill Wyatt Proofreading Manager Raven Petty Content Coordinator Blair Thomas Contributing Writers Sonja Bjelland, Kim Galeaz, Cris Goode, Susan Hayhurst, Colletta Kosiba, Kim Ranegar, Rachel Saltsgaver Media Technology Director Christina Carden Senior Graphic Designers Janine Maryland, Vikki Williams Media Technology Analysts Rebecca Ary, Chandra Bradshaw Photography Director Jeffrey S. Otto

FOOD

Senior Photographers Jeff Adkins, Brian McCord

Kid-Friendly Cookies These jelly thumbprint cookies are the perfect holiday baking project to do with your kids. Find these and other holiday cookie recipes at my-indiana-home.com/food/recipes.

Web Project Manager Noy Fongnaly

Staff Photographers Todd Bennett, Antony Boshier Web Content Managers John Hood Web Designer II Richard Stevens Web Developer I Yamel Hall Ad Production Manager Katie Middendorf Ad Traffic Assistants Krystin Lemmon, Patricia Moisan I.T. Director Yancey Bond System Administrator Daniel Cantrell

TRAVEL Shipshewana Visit Amish country in northern Indiana this winter for handcrafted items, antique and an annual ice festival.

Learn more at my-indiana-home.com/shipshewana.

Accounting Diana Guzman, Maria McFarland, Lisa Owens Executive Secretary Kristy Duncan Office Manager Shelly Miller Receptionist Linda Bishop Chairman Greg Thurman President/Publisher Bob Schwartzman Executive Vice President Ray Langen Sr. V.P./Operations Casey Hester Sr. V.P./Sales Todd Potter Sr. V.P./Agribusiness Publishing Kim Newsom Holmberg V.P./Visual Content Mark Forester V.P./External Communications Teree Caruthers V.P./Content Operations Natasha Lorens Controller Chris Dudley Marketing Creative Director Keith Harris Distribution Director Gary Smith Senior Integrated Media Manager Robin Robertson My Indiana Home is produced for the Indiana Farm Bureau

by Journal Communications Inc., 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, (800) 333-8842. All rights reserved. No portion of this magazine may be reproduced in whole or in part without written consent.

My Indiana Home (ISSN 2157-1465 USPS 249-880) is published quarterly by Indiana Farm Bureau Inc., 225 S. East St., P.O. Box 1290, Indianapolis, IN 46206-1290.

Controlled circulation. Subscription price of $2 per year included in the dues of Farm Bureau members in Indiana.

Periodical postage paid at Indianapolis, Indiana and additional entry points.

Postmaster: Send address changes to My Indiana Home, P.O. Box 1290, Indianapolis, IN 46206-1290.

Member Member

The Association of Magazine Media Custom Content Council

Please recycle this magazine

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IN Box We love hearing from you, whether by email, comments on our website, my-indiana-home.com, or even a tweet or Facebook post. In many cases, your notes can help us improve the experience of other readers or website visitors, so please keep them coming!

IN This Issue

om a-home.c 1 Fall 201

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We are longtime Indiana Farm Bureau members, and this is our 13th year for a corn maze. We would like to be included on the list.

Kevin and Linda Baird Family Cornucopia Farm

Scottsburg, Ind. via email

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We would like to list our pumpkin shop on your [website].

How do we do it?

Thank you, Chris

1. Find a fresh fir at Dull’s Tree Farm in Thorntown 2. Attend the Old-Fashioned Christmas Festival in Richmond

via my-indiana-home.com Editor’s note: We featured as many Indiana corn mazes as we could fit in our fall issue, but we heard from several other farms wondering how to get their agritourism destination listed. It’s easy! Indiana Farm Bureau members can email us at myindianahome@jnlcom.com with the name, address and contact information for their corn maze or pumpkin patch – and for winter, we’ll be adding more Christmas tree farms in addition to those featured on page 4.

Visit my-indiana-home/cornmazes, my-indianahome.com/pumpkins and my-indiana-home.com/christmas-trees for more information or to find a farm near you.

3. Win artisan marshmallows from 240 Sweet in Columbus 4. Learn about the rise of Clabber Girl baking powder in Terre Haute 5. Meet family farmers who raise lamb in Eaton 6. Travel along the African American Heritage Trail 7. Jump aboard the Polar Bear Express at Fishers Station

Do you have a question about something you read in My Indiana Home? Send questions, feedback and story ideas to myindianahome@jnlcom.com.

Connect With Us like us on facebook

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share your photos

watch our videos on youtube

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my-indiana-home.com/photos

Winter 2011-12

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IN Almanac Farm Facts: Pork Pork is Indiana’s third top commodity, and the state is the fifth-largest producer of pork in the United States.

Here are some pork facts you might not know: • There are more than 3,000 pork farmers in Indiana.

The industry employs more than 13,000 people in the state.

• Ninety-four percent of Indiana’s hog farms are family-owned and -operated.

Photo Courtesy of Scott Bauer

• The Indiana pork industry contributes more than $3 billion annually to the state’s economy.

• Pork provides protein, B vitamins and thiamin to our diets. Pork has three times as much thiamin as any other food. Thiamin changes carbohydrates into energy and promotes a healthy appetite.

Find more porcine particulars at my-indiana-home.com/ pork-farm-facts.

BLOG SPOTLIGHT

Alarm Clock Wars

Home for the Holidays

What happens when a large-animal veterinarian from Boston moves to the heart of southern Indiana? Just ask Marybeth Fuetz. She writes about her transition to rural farm life on her blog, Alarm Clock Wars. Fuetz is married to a mixed-animal veterinarian and works as a large-animal internal medicine specialist, so she has a unique perspective on farming and animal welfare. This means blog posts about artificial insemination in animals are mixed in with her writings about upcoming home renovations. And that’s just what Fuetz wants – some posts to be about entertainment and good cooking, with others sharing a little more knowledge about animals and agriculture. Read her blog at www.alarmclockwars.blogspot.com.

Indiana ranks 11th in the nation for growing Christmas trees. With more than 200 farms producing more than 200,000 trees annually, the Hoosier State is perfect for finding a fresh tree this season.

With a membership of 79 farms, the Indiana Christmas Tree Growers Association is an excellent resource for finding a tree farm close to home. Most farms open the day after Thanksgiving and are busiest then and the first weekend in December. Tom and Kerry Dull, owners of Dull’s Tree Farm in Boone County, expanded their farm from corn and soybeans to Christmas trees in 1985.

“Our philosophy is that we aren’t selling the tree but instead the family experience of going, finding and cutting a tree together,” Kerry Dull says. “People are missing out if they don’t do it.”

Find more Indiana tree farms – or request for your farm to be added to our list – at my-indiana-home.com/christmas-trees.

Monthly Fix of My Indiana Home Want the latest recipes, events and articles from My Indiana Home? Sign up for our soon-to-be-launched email newsletter.

Between our seasonal print issues, this newsletter will arrive in your inbox monthly and feature the same kinds of recipes, stories about Indiana farmers, events, travel ideas, restaurants and gardening tips you find in our magazine.

Subscribe now, and you’ll be the first to know when we start our e-newsletter in 2012. We promise not to spam you or share your email address with anyone else, and you’ll have the opportunity to unsubscribe at any time.

Sign up at www.my-indiana-home.com/newsletter.

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GIVEAWAY

S’Mores and Much More They aren’t your average marshmallows.

Pumpkin chai, gingerbread, white chocolate snow … bacon, maple and toffee? These are just some of the dozens of flavors of artisan marshmallows crafted by Chef Alexa Lemley and her business partner, Samantha Aulick.

All Aboard!

If your little ones enjoy The Polar Express book and movie, they’d probably love to hop on the Polar Bear Express train ride offered by the Indiana Transportation Museum.

In 2011, the museum is offering an additional weekend of rides to accommodate all of the excited passengers. Each trip begins at Fishers Station, where passengers climb aboard for a trip to the North Pole, located in the Indiana Transportation Museum in Forest Park.

And when the holiday excitement has died down, kids can say goodbye to Santa for the year on the museum’s new ride, Santa’s Train Home. Find a schedule and additional information on these seasonal events at www.itm.org.

SAVE THE DATE

Winter Wonderland Ring in the holiday season with a visit with Santa and Mrs. Claus and their live reindeer at Richmond Furniture Gallery’s Old-Fashioned Christmas Festival. The Historic Richmond Depot District will be aglow with lights and luminaries. Featuring one of the world’s largest Christmas murals and a fantasyland train display, visitors can also grab a ride in a horse-drawn carriage, on an English double-decker bus or on the Christmas Express train. The festival takes place on Fort Wayne Avenue from 5 p.m. to 9 p.m. every Tuesday evening from Nov. 29 through Dec. 20. Admission and parking are free. To learn more, visit www.richmondfurnituregallery.com.

Lemley and Aulick first made marshmallows to give to customers of the Columbus, Ind.-based Lemley’s Catering. When people started clamoring for more puffs, the duo established 240Sweet, where marshmallows are crafted in small batches from local ingredients – including Indiana cornstarch, Michigan beet sugar and Ohio glucose – without stabilizers, preservatives, or artificial colors or flavors. Browse the unusual flavors and order online at www.240sweet.com or by calling (812) 372-9898.

Would you like to win an artisan assortment of 240Sweet marsh- mallows?

Sign up for your chance to win by visiting www. my-indianahome.com/ 240sweet.

Photo Courtesy of Stacy Able

TIP

Fireplace Safety When Jack Frost nips at your nose, it is great to curl up in front of a glowing fireplace. But remember, fireplaces account for nearly half of residential home fires. Whether your fireplace is wood burning or gas burning, creosote can build up in the chimney and ignite. For safety’s sake, clean your fireplace annually at the beginning of the winter season. In wood-burning fireplaces, use wood that has air-dried for a year and use only newspaper or kindling to start a fire. Most importantly, make sure you have working smoke detectors properly located throughout the house.

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Riseof

The

Clabber Girl Get a taste of baking powder history at Hulman & Co. headquarters in Terre Haute

Story by Susan Hayhurst Photography by Brian McCord

W

hen the aroma of homemade muffins wafts through the air, there’s a good chance that Clabber Girl is involved.

For more than 160 years, Terre Hautebased Clabber Girl Corp.’s baking powder has claimed the leading spot in its respective brand loyalty market.

Today, the company owns and offers more than 250 products within its dynasty of brands.

All in the Family

A family-owned, privately held business, Clabber Girl’s parent is Hulman & Co., owners of the famed Indianapolis Motor Speedway. Family patriarch Herman Hulman established his wholesale grocery operation in 1850.

Though the wholesale end ceased operations in 1995, the company expanded its manufacturing base through the years to include a variety of food service offerings including baking powder, baking soda, cornstarch, cookie mixes, OilFlex oil stabilizer, Royal pudding and pie fillings, and Fla-Vor-Ice freezer pops.

The Terre Haute headquarters for Clabber Girl houses a museum and bake shop in addition to the making of baking powder and other products.

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Clabber Girl By the Numbers

1879

Year that Hulman & Co. first manufactured baking powder

1923

Year the Clabber Girl brand name was introduced

42

Number of countries to which Clabber Girl exports its products

250

Approximate number of Hulman & Co. products

7

Number of private-label products manufactured

by Clabber Girl (including Walmart’s Great Value baking powder and Kroger brand baking powder)

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Even old products have found new life in recent years.

A resurgence in the popularity of coffee roasted in small batches spearheaded the resuscitation of the company’s Rex coffee brand, originally sold from 1885 to 1968.

The new Rex Roasting Co. offers freshly roasted artisan coffee that can be purchased in the Clabber Girl Bake Shop and through its online store.

So, What’s a Clabber?

But back to baking powder. What gives Clabber Girl its distinctive name?

Prior to the creation of baking powder in 1854, bakers used many different things to leaven their baked goods.

“Milk was clabbered, or soured, for several days so it could be used for leavening,” says Gary Morris, Clabber Girl’s president and chief operating officer.

Many kitchens even had a clabber pitcher, which would also contain buttermilk, the remains left over from the butter-making process.

Baking powder manufacturers needed to find a way to assure the public that the new leavening product would streamline their baking. Twenty years after it first began producing baking powder, Hulman & Co. introduced the Clabber brand name in 1899 to indicate that it took the place of clabbered milk. Consumer response to the new brand was overwhelming, and the brand was renamed Clabber Girl in 1923.

From Fence Post to Speedway

“When Anton ‘Tony’ Hulman Jr., Herman’s grandson, graduated from Yale and returned home to become

involved in the family enterprise, he was charged with promoting the Clabber Girl brand,” Morris says.

In the 1930s, Tony Hulman and his sales team would visit farms and trade them a can of baking powder in return for displaying a product sign on their fence post, according to Morris. They visited small grocers and businesses and even made Clabber Girl tape for butchers to wrap around meat purchases just to get the name out in front of the public.

“This was one of the first nationally distributed brands, a real grassroots marketing campaign,” Morris says.

Fence posts soon gave way to the Indianapolis Motor Speedway, which Hulman purchased in 1945 as a venue to promote Clabber Girl.

By that point, the company was well on track to international brand recognition. Today, Clabber Girl ships baking powder to 42 countries. (Saudi Arabia and Belize are its top two buyers.) The company’s product lines – Clabber Girl, Rumford, Royal, Davis, Rex, Casey and Fleischmann’s – are now distributed through retail, wholesale and industrial outlets. Private labels, including Kroger and Walmart, are manufactured according to the respective companies’ specifications.

Visit the Clabber Girl HQ

These days, you can have a bite to eat, savor history or learn to bake at Clabber Girl’s headquarters in Terre Haute.

The Clabber Girl Bake Shop serves breakfast, lunch and delectable pastries, and it sells gourmet cooking products and the company’s products. The Clabber Girl Museum, located adjacent to the building where the baking powder

Above: Rex coffee beans are roasted in small batches at the Hulman & Co. headquarters, where visitors can order food at the on-site bake shop or tour the museum featuring products and displays from the company’s past. Far right: April Osburn teaches a culinary lesson in Clabber Girl’s classroom kitchen.

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Clabber Girl is the nation’s top producer of baking powder.

is still manufactured today, features exhibits showcasing Hulman & Co. history, brands, products and antiques from kitchenware to a race car.

Visitors of all ages can learn about subjects ranging from appetizers to chocolate in culinary courses led by classroom kitchen manager April Osburn and guest chefs.

“We’ve seen a great response to our cooking programs from children to company officers who book events,” Osburn says. “We love providing a hands-on approach to cooking and enjoy offering field trips, tours, corporate events and meetings, and a high school chef competition in our historic headquarters.”

Whether you’re a kitchen beginner interested in baking lessons or a modest home cook who gets to shine during the holidays, the next time you take those homemade muffins out of the oven, just remember: You probably have Clabber Girl to thank.

Ask the Expert What’s the difference between baking powder and baking soda?

Baking soda is pure bicarbonate of soda. When mixed with acidic ingredients, it reacts and releases bubbles of carbon dioxide.

Baking powder is a leavener used for cooking and consists of baking soda, cornstarch and acid salt, which reacts with moisture or heat or both, says Gary Morris, Clabber Girl president and COO. “Almost all baking powders have been double-acting for more than 100 years.

‘Double action’ represents the baking powder reacting twice, once in the bowl when moisture is applied and again when heat is applied,” Morris explains.

“When the mixture is in your mixing bowl, a little gas is released. When the mixture is placed in your oven and hits a certain temperature, the soda in the powder releases to cause the mixture to further rise during baking, thereby making a more uniform product.”

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Leading the

Flock Family-owned Russell Sheep Co. continues tradition of “making the best better�

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Story by Cris Goode Photography by Todd Bennett

H

oosiers who stroll through farmers markets in Muncie, Greenfield, Westfield and Geist might recognize Russell Sheep Co. from its wide range of locally raised meats including lamb chops, shanks and rack of lamb.

The popular farmers market finds all started with 3-year-old Diane Dawson (now Russell) and a gift of two orphan lambs many years ago.

Those two little lambs became a small flock that fostered not only a love for the animals, but also a love for 4-H. Bettering the Best

“Genetics can make large impacts in flock quality,” says Jeremy, now 20, explaining that he’s attempting to slowly improve the genetic base of his sheep through careful breeding and selection for specific traits. He does this by breeding high-quality Suffolk and crossbred ewes to create the best-tasting lamb for consumers.

The breeding also factors into the show ring, where sheep are judged for structural correctness, definition of muscle and breed quality.

In addition to paying close attention to how the sheep are bred, the family puts a major focus on their care, developing some of their

own facilities, including new barns tailored for the animals.

“Everything about our setup has been designed to handle and house the sheep for maximum comfort,” Paul Russell says. The Russells have planned and built almost all of their own pens, feeders, lambing pens (a clean, sterile birthing environment for the ewes that’s kept warm during the winter) and working chute (a gated area where three or four sheep at a time are able to line up for any sort of human handling required, from hoof trimming to ultrasounds).

“The design of our facilities allows us to work with our sheep with very

“I was a 10-year 4-H member, and for me the competitions and the [state] fair were the highlight of my summer,” Diane Russell says. “I learned life skills, leadership skills, and had a special interest and success with two projects in particular – sheep and sewing.”

As it turns out, 4-H played a significant role in shaping her future sheep farm.

“I’ve always thought that the 4-H motto, ‘To make the best better,’ was a fitting challenge for any undertaking in life,” she says.

Diane later married Paul Russell and joined his farm in Eaton, bringing along her sheep. Paul Russell, a sixth-generation farmer, comes from a family farm with roots dating back to 1810. Over the past 30 years, the flock has fluctuated from as many as 170 ewes to as few as eight.

A ‘Ewe’-nique Business

When the couple’s youngest son, Jeremy, began participating in a livestock judging team in middle school, he reinvigorated the flock and began again to use the 4-H motto by applying that idea of “making the best better” to the sheep he breeds.

Diane Russell feeds colostrum (milk the ewe produces just after birthing) to a newborn lamb that was slow to nurse in order to help it survive.

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Farmers Market Finds The Russells sell their locally raised lamb products at farmers markets in Greenfield, Westfield, Geist and at Minnetrista in Muncie, as well as at their farm in Eaton and through direct orders. Their website helps customers learn about their wide variety of lamb products, including rack of lamb, leg of lamb, kebob meat, shanks and lamb chops, among other quality cuts of meat.

Don’t know where to start? Here’s some advice from the Russells themselves: “Our breakfast sausage is one of our favorites, as well as brats and loin chops,” Diane Russell says. “For special family dinners, we enjoy either a leg or a rack of lamb. And our summer sausage with cheese and crackers makes a great snack tray for any event.”

To order, call (765) 288-4845 or visit www.russellsheepcompany.com.

little stress on the animals,” Paul Russell explains. “Our barns are designed to open up for summer heat and tighten down for winter’s chill.”

Graze Anatomy

In addition to the barns, the Russells have begun rotating their pasture, which means the sheep will graze in one area for two days and then move to another area for two days.

“The area that just got grazed will get to rest for maybe 40 days before we turn the sheep out [there] again,” Paul Russell says. “This method is called rotational grazing and is very environmentally friendly for the soil and the grazing animals.”

The pasture rotation practice allows the Russells to control the sheep’s exposure to parasites as well as manage the growth of their forage, which includes a variety of grasses including Kentucky bluegrass, ryegrass and the yellow-flowered birdsfoot trefoil.

Second-Generation Shepherd

Jeremy, a junior at Purdue University studying agricultural economics, cares for about 105 ewes as the main owner of Russell Sheep Co., while his parents currently farm 1,050 acres of corn, soybeans, barley and alfalfa.

“I really enjoy the lifestyle of living in the country, as opposed to living in an urban area,” says Jeremy. “I think farming is a gratifying occupation, too, because the hard work pays off and makes it all worth it.”

After he graduates, Jeremy plans to return home to farm around 400 to 600 acres of grain while continuing to expand his sheep operation into more markets.

His parents also plan to start their own flock in addition to their son’s.

They have 35 ewes, purchased from their son, and hope to grow to about 100 over the next few years.

“Right now, we can’t keep up with the demand,” Jeremy explains.

“The number of sheep in the country

is declining, so I think there is an opportunity to be able to expand our flock and take advantage of a supply shortage.”

The Russells currently sell their meat at local farmers markets and online, and Paul Russell serves on the board of directors for the Indiana Sheep Association. In addition, some of the Russell lambs find themselves carrying on the 4-H tradition that started it all – in the show ring.

Over the past few years, they have been honored to stand at the top of the class at the Indiana State Fair for their slickly sheared Suffolk ewes, proving that their sheep are a real-life example of the 4-H motto that inspired Diane Russell all those years ago.

more online

Diane Russell shares her recipe for Garlic-Roasted Lamb on our website at my-indiana-home.com/ lamb-recipe.

Paul and Diane Russell check on their flock of sheep on a frigid winter morning. Their son, Jeremy, followed in his mother’s footsteps by raising lambs for 4-H, which has evolved into a successful farmers market venture.

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It’s

HipTo Be

Fountain

Square

Funky meets old-fashioned in Indy neighborhood flowing with arts, antiques, dining and duckpin bowling

Story by Sonja Bjelland | Photography by Antony Boshier

T

he five-and-dime store in an 1884 building has morphed into a home for artists and galleries at the Murphy Arts Center. A former Woolworth’s now retains the diner feel in its new life as the Smokehouse on Shelby.

It’s this homage to the past with an eye on the future that is bringing more visitors and new residents to the once-beleaguered Fountain Square neighborhood in Indianapolis.

And more changes are on the way. With the completion of the Indianapolis Cultural Trail in November 2011, shoppers, dancers and diners can walk or bike the 1.5 miles from downtown.

But a trip back to the past goes beyond kitsch and antique stores. The fountains that give the neighborhood its name give a European flair to the area and serve as reminders of the Germans and Irish who originally populated the neighborhood. The tan stone edifices contain secrets of speakeasies and times gone by, while 14

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the Fountain Square Theatre Building gives the district new life with duckpin bowling and swing dancing.

From 1910 to 1950, people flocked to the area for shopping and entertainment.

Then the neighborhood began a slow decline that sped up when Interstate 65 cut it off from downtown Indianapolis.

Now, the interstates keep the neighborhood easily accessible and separated in a good way, says Linton Calvert, who owns the Fountain Square Theatre Building with his wife, Fern.

“It’s given us our own little simple town flavor that most people are surprised with,” he says.

Calvert saw promise in the dilapidated five-story theater building and felt the neighborhood was ripe to return following other improvements and restorations in nearby downtown.

Calvert already owned the only duckpin bowling alley in Indiana when he purchased the Fountain Square building in 1993.

Once trendy on the East Coast, duckpin bowling focuses on finesse with smaller pins spaced farther apart and a smaller ball without finger holes.

It’s so popular now that Calvert recommends reservations. Action Duckpin Bowling fits those in the mood for flapper dresses and swing music, while Atomic Bowl Duckpin leans more toward pedal pushers and jukeboxes.

Keeping with the throwback trend, more than 200 guys and dolls take over the theater-turned-ballroom to do the Lindy Hop and other dances twice a month.

All that activity sends revelers to nearby restaurants and bars.

Calvert says the neighborhood now has the most ethnic diversity in restaurants of any neighborhood in Indianapolis – African, Greek, Asian. But in keeping with the area’s past, there’s also the last standing Peppy Grill (down from a dozen scattered around the city in the 1970s) serving hamburgers and other classics 24 hours a day.

Plan Your Trip • Go swing dancing the second and fourth Fridays of the month, except in December. Cost: $10-$12.

Lessons start at 7:30 p.m., dancing at 8:30 p.m.

• Try duckpin bowling, open daily, but times vary depending on events.

Cost: $30 per hour.

Reservations requested.

Contact Action Duckpin Bowl at (317) 686-6006; Atomic Bowl Duckpin at (317) 685-1955.

• Stay at The Fountainview Inn. Rooms start at $135.

Call (317) 686-6018.

• Find other events, shopping and dining destinations and much more at www.discover fountainsquare.com and www.fountain squareindy.com.

Dining opportunities in the Fountain Square district include the Smokehouse on Shelby, top, and the Rooftop Garden Restaurant, center. Many come to the revamped neighborhood for duckpin bowling, left, as it’s home to the only alleys in Indiana that offer the vintage game, while others come to swing dance at the theater-turned-ballroom, above.

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Travel IN

Honoring

Heritage New self-guided trail recognizes Indiana’s African-American history Story by Kim Ranegar

photos by Todd Bennett

E

An exhibit at the Carnegie Center for Art & History in New Albany showcases the men and women of the Underground Railroad. Right: Maxine Brown founded the Indiana African American Heritage Trail.

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arly black settlers faced discrimination in Indiana.

They couldn’t vote, serve on juries or attend public schools with white students. Yet, because of the short distance to Kentucky just across the Ohio River, southern Indiana was a strategic location in the 1800s for those escaping enslavement and looking for safe passage to the North.

This pivotal time is marked by the self-guided Indiana African American Heritage Trail, which includes more than 15 sites (with more on the way), spanning six southern Indiana counties – Clark, Floyd, Gibson, Harrison, Jefferson and Orange.

“We’re rebuilding a history of African Americans because if we don’t, this knowledge will be lost,” says Maxine Brown, Corydon resident and founder of the trail.

“My family has been here since 1815, yet I had no idea how extensive black history was in the area until recently.

I want to share it with others.”

Brown’s family includes her aunt, the late Leora Brown, who attended and taught at the Corydon Colored School for 24 years. Despite her experience and dedication, Leora Brown struggled to find work when Indiana Farm Bureau

We’re rebuilding a history of African-Americans because if we don’t, this knowledge will be lost.

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Todd Bennett

the school closed in 1950 – because she was black. Today, the school, one of the oldest African-American schools in the state, has been restored and renamed the Leora Brown School and is on the Heritage Trail.

Other trail highlights include: The Depot, 600 Quartermaster Station, Jeffersonville

Once a segregated restroom for the historic 1870s depot, this is now the starting point and welcome center for the trail – a great place to enjoy breakfast or lunch and stock up on guides for the entire historical path.

Open 8 a.m. to 4 p.m. weekdays.

Group tours can be scheduled by appointment. (812) 284-4453.

Taylor High School, 821 Wall St., Jeffersonville

Formerly the Jeffersonville Colored School, it was built in 1891 and operated as a segregated school through 1952. A historic marker explains the site.

Division Street School, 803 Conservative St., New Albany

Built in 1884, thousands of African-American elementary students were educated here before the school closed in 1946.

Open 1 to 3 p.m. Saturdays.

(812) 945-3204.

Lyles Station Historic School & Museum, 953 N. County Road 500 W., Princeton

The formerly enslaved Joshua Lyles founded one of the state’s last remaining African-American settlements, Lyles Station, in 1849, which at one time included a railroad station, lumber mill, general stores, churches, a school and 55 homes. Today, the historical site includes a preserved school and museum. Open 1 to 4 p.m.

Saturdays. (812) 385-2534.

Leora Brown School, 400 E. Summit St., Corydon

Built in 1891 as the Corydon Colored School for AfricanAmerican elementary/secondary

students, the school has been rehabilitated as a cultural and education center. Open 10 a.m. to 2:30 p.m. Tuesday through Friday and by appointment. (812) 738-3376.

The Georgetown District of Madison

This section of Madison became home to free African-Americans as early as the 1830s. The homes of Underground Railroad conductors Elijah Anderson and William J. Anderson still stand, as well as more than 70 percent of the original structures from 1830 to 1865.

The complete six-county trail is a good two-day excursion, with many hotels and dining choices along the way. For a complete guide, visit www.indianaafricanamerican heritage.org. For more information about accommodations, contact the Clark-Floyd County Convention & Tourism Bureau at 800-552-3842 or www.sunnysideoflouisville.org, or stop in the visitors center at 305 Southern Indiana Ave. in Jeffersonville.

The heritage trail includes a former African-American school in Corydon, which has been renamed for one of its teachers, Leora Brown.

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Indiana Farm Bureau

Celebrating Black History Month Indiana celebrates national Black History Month in February, coinciding with the birthdays of Abraham Lincoln and Frederick Douglass.

The following are ideas for honoring this history:

Robert F. Kennedy speaks in Indianapolis on April 4, 1968.

In 2012, the Indiana Historical Society will feature its 11th annual Indiana Black History Challenge. Take the challenge at the IHS Library in Indianapolis or online at www.indianahistory.org for a chance to win great prize packages. IHS will also extend its interactive “You Are There” exhibit about Robert F. Kennedy’s 1968 speech in Indianapolis, when he announced the assassination of Dr. Martin Luther King Jr. to a stunned crowd. Revolutionary hologram technology allows you to be swept up in that historic moment with Kennedy and his supporters in the Hoosier capital that evening. The exhibit continues through April 14, 2012.

The Indiana State Museum in Indianapolis offers a variety of programs for Black History Month, including “Represent: Art by African-Americans,” which displays works from its permanent collection and new artwork from emerging and established Indiana artists. For more information, visit www.indianamuseum.org.

The Madame Walker Theatre Center in Indianapolis will offer Jazz on the Avenue featuring the best in African-American local jazz on the last Friday in February. Don’t miss Soul Food Friday, introducing some of the best in local soul food caterers and restaurants, also on Friday, Feb. 24. African-American artists will also be featured in the theatre’s new lobby exhibition space all month long. For information, visit www.walkertheatre.com.

“Art & Soul at the Indianapolis Artsgarden” is the Arts Council’s annual celebration of African-American art and artists in Indiana. This year’s offering will feature a month-long lineup of music, poetry, storytelling, dance and visual art. For more information on events and times, visit www.indyarts.org.

Bloomington will host a month-long celebration with the theme “Black History Month – Bloomington Style: Black Women in History & Culture.” For events and information, visit www.bloomington.in.gov/safe.

Photo Courtesy of Indianapolis Recorder Collection, Indiana Historical Society

JOIN OTHER HOOSIERS On One of These Exciting Trips

from

$1,768

The besT escorTed vacaTion you’ll ever find aT The mosT affordable price!

From Oahu’s Pearl Harbor and Kauai’s romantic Fern Grotto to Price includes taxes. the Big Island’s active volcano, Call for low cost airfare. you’ll experience true Hawaiian warmth. Limited space and perfect weather mean you should reserve your vacation now. NO CHARTERS. Price includes Hawaii, Oahu, Kauai, Maui, inter-island airfare, a Hawaiian escort, hotels, transfers and lots of sightseeing! call for reservation, brochure & information.

13-day cruise and Tour • from $1,898 Per person based on double occupancy Price includes taxes • Airfare is extra Start in DUBLIN with a city tour including TRINITY COLLEGE (Book of Kells), DUBLIN CASTLE and ST. PATRICK’S CATHEDRAL. Travel to HAYDEN’s FARM (dairy and sheep farm, family run since 1865), and visit the NATIONAL AGRICULTURAL MUSEUM. Then it’s on to the WATERFORD CRYSTAL FACTORY visitor centre, CORK and the BLARNEY CASTLE. Next is the KISSANE SHEEP FARM and a short stop at the CLIFFS OF MOHER. You’ll visit the KYLEMORE ABBEY, the LIVESTOCK MARKET at ENNISKILLEN, the ULSTER & AMERICAN FOLK MUSEUM, GIANT’S CAUSEWAY and BUSHMILLS DISTILLERY. You’ll also visit the IRISH NATIONAL STUD (only stud farm in Ireland open to the public) and BALLARD ORGANIC FARM (modern Irish organic farm).

Includes taxes and port charges • Airfare is extra

Space is filling quickly on this unique and popular tour departing May thru September 2012. Fly to Seattle and board Norwegian Cruise Line’s Jewel for your seven-night cruise to Ketchikan, Juneau, Sawyer Glacier, Skagway and Victoria, B.C. before disembarking in Seattle. Enjoy a city tour before boarding Amtrak’s Coast Starlight train. Travel through the Pacific Northwest to Napa Valley and San Francisco.

Add $200 for June and August departures and $400 for July departures. call for low-cost airfare.

Call for low-cost airfare.

Winter 2011-12

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Member Benefits Did you know that your Indiana Farm Bureau membership comes with exclusive savings?

As a member, you can take advantage of the discounts on products and services listed here.

For more information on member savings and benefits:

Beltone Hearing Healthcare

T-Mobile

1-800-777-8252 www.infarmbureau.org

It pays to be a member.

The goal of Indiana Farm Bureau Member Benefit Programs is to provide discounts, value-added benefits and convenience to you, our members. Indiana Farm Bureau does not endorse these products or services. Indiana Farm Bureau and the companies offering these programs do not guarantee that program discounts will be the lowest available price at any given time.

Farm Bureau members should provide the ID number if applicable or identify themselves as members of Indiana Farm Bureau when calling any program. Programs are subject to change or termination without notice and some rules and restrictions may apply.

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15% Retail Discount Present membership card at time of first appointment.

Use managed care #42200 Cannot be combined with other discounts or offers.

Save 12% and receive discounts on new activations New customers call 1-866-464-8662 Existing customers call 1-877-453-8824 Provide Farm Bureau membership number and use promotional code 13032TMOFAV

Indiana Farm Bureau

Farm Bureau Bank

Dental Care Advantage

Humana

Plans Offered • Vision plans available for less than $17 a month • $10,000** in Critical Illness and Cancer coverage available that starts at less than $10 a month

Save up to 55%

Financial Services for Members Call 1-800-492-3276 or visit www.farmbureaubank.com for details.

Winter 2011-12

For only $36 per year, Indiana Farm Bureau members can access Dental Care Advantage, a network of providers for discounts on dental and chiropractic services.

To join Dental Care Advantage contact Indiana Farm Bureau at 1-800-777-8252 to request your enrollment application.

This program is not a health insurance policy, and the program does not make payments directly to the providers of health services.

• Dental plans available for less than $15 a month Call 1-877-720-4851 or visit farmbureau.humana.com Humana family of companies. Insured or administered

by CompBenefits Dental,Inc., CompBenefits Company, CompBenefits Insurance Company, or HumanaDental Insurance Company. Limitations and exclusions may apply. *Rate quoted is for an individual plan in Indiana. **$10,000 coverage for non-tobacco user, ages 18-29. Underwritten by Kanawha Insurance Company – a member of the Humana family of companies.

Benefits may vary by state and may not be approved in all states. Waiting periods, limitations and exclusions apply. Please see actual policy for complete details.

Critical Illness Cash Plan is Kanawha Insurance Company policy Form 70620 and optional rider policy Form 70622 or 70623. Cash Cancer Plan is Kanawha Insurance Company policy Form 70130 and optional rider policy Form 70140 or 70145.

my-indiana-home.com

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EAT IN

Guiltless Pleasures

Dig in to these comfort foods with a (healthy) twist

Story and Recipes by Kim Galeaz | Photography by Jeffrey S. Otto | Food Styling by Mary Carter

W

About the Author Registered dietitian Kim Galeaz is an Indianapolis-based writer and culinary nutrition consultant to the food, beverage and agriculture industry.

She's passionate about blending good taste with good health in every culinary creation – even dessert.

A link to her blog is at www.kimgaleaz.com.

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hat’s your favorite comfort food? Most likely it’s something cheesy, creamy, buttery, fried, rich or warm – or a combination of all those decadent tastes and textures. It’s probably something pretty high calorie, too.

That’s okay, because as a practical dietitian who believes these satisfying foods are a basic necessity in life, I trust – and am comforted – that you will balance all those calories consumed with plenty of physical activity. And you’ll add, boost or substitute where realistic in comfort food recipes. Realistic means not tampering too much with the ingredients and keeping the overall essence of the dish’s soothing powers.

For example, it’s just not macaroni and cheese unless there’s a lot of cheese and milk. So in this Macaroni & Cheese with Spinach and Sun-Dried Tomatoes, simply substitute heart-healthy versions of both – 2 percent milk instead of whole milk or heavy cream, and reduced-fat, 2 percent milk cheese instead of full-fat.

Boost the whole-grain goodness by using whole-wheat macaroni instead of white

refined. Finally, add unique nutrient-rich ingredients such as fresh spinach and sun-dried tomatoes.

Comfort yourself with a hunk of Jalapeño Cornbread knowing that it’s 75 percent whole grain from the white whole-wheat flour and whole-grain cornmeal. Add frozen corn kernels and fresh jalapeños, and you’ve boosted eye-protective nutrients and disease-fighting antioxidants.

Substitute a big batch of Homestyle Pot Pie Soup when the craving for pastry-rich pot pie strikes. The soup has all the familiar flavors, but it’s lower in calories, fat and sodium with far more antioxidant- and fiber-rich vegetables. But the best thing about this soup? You still get to eat rich pie crust because every serving gets a few pie-crust circles on top!

Stay warm, healthy and happy this winter with all your favorite comfort foods.

more online

Find additional comfort foods recipes, such as our Hearty Chicken Chili, at my-indiana-home.com/comfort-food.

Indiana Farm Bureau

all chili peppers are nutrient-rich, even the green ones

Whole Grain Jalapeño Cornbread 1¼ cups whole-grain cornmeal (fine grain) ¼ cup white whole-wheat flour ½ cup all-purpose flour 3 tablespoons sugar 2½ teaspoons baking powder ¾ teaspoon salt 2 large eggs, beaten 1 cup 1% low-fat milk ¼ cup vegetable oil 1 cup frozen sweet corn kernels, thawed

2 jalapeño peppers, veins and seeds removed and finely minced

Preheat oven to 400°F. Coat a 9-inch round baking pan with vegetable cooking spray. In a large bowl, whisk together cornmeal, flours, sugar, baking powder and salt. In a medium bowl, whisk eggs, milk and oil together until thoroughly combined. Add liquid ingredients, corn kernels and jalapeños to dry mixture, stirring until all ingredients are just moistened.

Pour batter into pan.

Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cut into wedges and serve warm.

Refrigerate leftovers.

Yields one 9-inch pan with 8 to 12 wedges.

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Homestyle Pot Pie Soup

1 pound potatoes, unpeeled, diced into ½- to ¾-inch pieces

1½ cups butternut squash, peeled, seeded and diced into ½- to ¾-inch pieces ¾ cup thinly sliced celery 3 cloves garlic, finely minced 2 tablespoons vegetable oil 1 cup chopped onion 8 cups lower sodium chicken broth, divided ½ teaspoon ground black pepper ½ teaspoon salt 1½ teaspoons Italian seasoning ¾ cup plus 2 tablespoons all-purpose flour

use leftover cooked chicken or turkey in this flavorful soup

2½ cups cooked turkey or chicken, shredded 1½ cups frozen green peas 1½ cups frozen sliced crinkle-cut carrots 1 pouch refrigerated pie crust, room temperature (from a 14.1 ounce box)

Preheat oven to 450°F (or according to pie crust package directions). Place diced potatoes and squash in a microwave-safe dish and cook, stirring once, about 8 minutes or until just starting to get soft when pierced with fork. Set aside.

In a 5-quart pan or Dutch oven, heat oil over medium-high heat. Add onions and celery. Sauté 5 minutes or until softened slightly and translucent. Stir in cooked potatoes and squash, 7 cups broth, pepper, salt and Italian seasoning. In a small bowl with a whisk or fork, stir remaining 1 cup broth with flour until it is thoroughly combined and smooth. Whisk this mixture into large pot and bring to a boil. Boil 5 minutes, stirring constantly.

Reduce heat to low, add chicken/turkey and simmer 20 -25 minutes or until broth is thickened and potatoes and squash are cooked completely. Stir frequently. Add peas and carrots to soup and cook 5 minutes longer or until frozen vegetables are heated through.

While the soup simmers, roll out pie crust and cut 30 circles or stars with a 1½- to 2-inch cookie cutter. Place on ungreased baking sheet and cook 10 minutes or until golden brown. Place cooked pie shapes on wire rack to cool.

To serve, ladle soup into bowls and top with pie crust shapes. Refrigerate leftovers.

Yields roughly 2 cups soup and 30 pie crust shapes.

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Macaroni & Cheese with Spinach and Sun-Dried Tomatoes 8 ounces whole-wheat macaroni, uncooked 2

cups reduced-fat 2% milk

2 tablespoons cornstarch ¼ teaspoon garlic powder ¹⁄8 teaspoon smoked paprika ¹⁄8 teaspoon ground black pepper ¹⁄8 teaspoon cayenne pepper ½ teaspoon salt 8 ounces extra-sharp 2% milk Cheddar cheese, shredded 1½ cups packed baby spinach leaves, stems removed ½ cup chopped sun-dried tomatoes, from jar of

oil-packed tomatoes 1 cup homemade soft whole-wheat breadcrumbs* 1 tablespoon oil from jar of sun-dried tomatoes

Preheat oven to 350°F. Coat a 2-quart (8-inch square) glass casserole dish with vegetable cooking spray. Cook macaroni 1 to 2 minutes less than indicated on package directions so pasta is al dente and doesn’t overcook in the oven.

whole-wheat pasta is filled with more nutrients than white refined pasta

Combine milk and cornstarch in a large saucepan. Add the seasonings and the salt. Cook over medium heat, stirring constantly, until slightly thickened and bubbly, about 8 to 12 minutes. Remove from heat and stir in shredded cheese until smooth. Lightly fold in spinach and sun-dried tomatoes.

Add the cooked, drained macaroni, tossing until combined.

Pour mixture into baking dish.

In a separate bowl, stir oil into breadcrumbs with a fork until crumbs are coated. Sprinkle top of macaroni with the crumbs.

Bake 25 to 30 minutes or until bubbly around the edges and golden brown on top. Serve warm. Refrigerate leftovers.

Yields one 8-inch square dish with 8 hefty side-dish servings.

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INSURANCE

Bringing Their ‘A’ Game Indiana Farm Bureau Insurance Life Insurance Company Honored by A.M. Best for 50 Years of ‘A’ Ratings

Story by the Public Affairs Department of Indiana Farm Bureau Insurance

I

ndiana Farm Bureau Insurance is proud to announce that our life insurance company, United Farm Family Life Insurance Company (UFFL), has been recognized for its long history of strong financial strength ratings by the A.M. Best Company. A.M. Best is the nation’s largest and longest-established rating agency of insurance organizations.

UFFL was honored in A.M. Best’s monthly insurance magazine,

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Best’s Review, for maintaining a Best’s Financial Strength Rating of A or higher for 50 years. A.M. Best identified a select group of insurers in a July 2011 article, “Standing the Test of Time.”

UFFL was among only 35 life/ health insurers that maintained the A rating for 50 or more years.

UFFL has been rated A or higher

by A.M. Best since 1961. UFFL and Illinois Farm Bureau’s Country

Life Insurance Company were the only Farm Bureau companies on the life/health insurers list. Country was honored for maintaining an A rating or higher for 75 years.

A.M. Best has been issuing financial strength ratings or opinions for 105 years on the ability of individual insurers to pay claims on the coverage they have underwritten, according to Best’s Review.

“We are delighted that A.M. Best has recognized that we are one of a select group of companies to have maintained a financial strength rating of A (Excellent) for 50 consecutive years,” says Joe Martin, chief operating officer, senior vice president, Life Division.

“This achievement is a testament to hundreds of dedicated employees and agents who have contributed to our success, along with our thousands of loyal customers and Indiana Farm Bureau members.”

“A select group of carriers has consistently maintained strong Indiana Farm Bureau

This achievement is a testament to hundreds of dedicated employees and agents, along with thousands of loyal customers and members. financial strength ratings for the past 50 and 75 years despite recessions, catastrophes and other perils,” according to A.M. Best.

A.M. Best’s analysts pored over the rating agency’s proprietary data to accumulate and verify ratings and other pertinent data to identify the companies with the longest record of consistent financial strength.

The insurance companies that have maintained a financial strength rating of A or higher for at least 25 years are included in the Anniversary BestMark program.

Companies that meet the Anniversary BestMark program requirements may display the Anniversary BestMark icon that incorporates the company’s name and acknowledges the year in which the company first achieved the financial strength rating of A. Indiana Farm Bureau Insurance is pleased to share this news of our continued financial strength for you – our valued clients.

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IN the garden

Forever Evergreen Spruce up your home with holiday tips on caring for Christmas trees and plants Story by Colletta Kosiba Photography by Jeff Adkins

T

he piney aroma of evergreens awakens holiday memories in us all. But this Christmas, remember to pay special attention to the fresh tree or plants in your home because the low humidity inside will dry them out.

O Christmas Tree

more online

Visit my-indiana-home.com/christmas-trees to find a Christmas tree farm near you.

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When buying a tree that’s already cut, test the needles by bending them.

If they snap, the tree is already dry.

Extend the life of your Christmas tree by purchasing a fresh-cut tree directly from a farm rather than buying one that was cut days earlier.

Remember that a fresh-cut tree trunk seals over with tree sap only a couple of hours after being exposed to air.

Once the tree is home and ready to be set up, make a new cut a half-inch from the bottom to expose fresh wood, allowing the tree to drink.

A Christmas tree may slurp up to a gallon of water daily. Fill the reservoir (a 64-ounce size is best) with water, and keep it full. Your tree needs only water, so you can forego additives, as there is no evidence that they work.

Use a funnel to refill the reservoir without the mess, and keep your tree cool – away from heat sources such as a fireplace. Decorating your fresh tree with LED lights also reduces the risk of fire.

Indiana Farm Bureau

grow, cook, eat, learn

Serving up recipes, tips and food for thought

Deck the Halls

One option for lengthening the lifespan of your fresh holiday décor, such as garlands and wreaths, is to cut the greenery yourself to ensure it is fresh. Pine and fir are good choices, since they dry out more slowly. Give them a good soaking in water before use, and mist them every two or three days.

If you don’t have control over the freshness of your evergreen décor, soak the plants in a glycerin/water solution. Mix three parts warm water with one part glycerin (available at the drugstore). Make a new cut in the branch underwater, and soak for two hours. Glycerin replaces the water and does not evaporate.

A third way to prevent wreaths and garlands from drying out is to use antidesiccant spray. First, soak the greens in water. Then, spray them with a plant protection product, such as Prolong or Wilt-Pruf, which protects the leaves with a waxy coating so

the water doesn’t evaporate.

Be sure to spray outdoors and get the undersides of the plants, too.

Using artificial greens? Try a squirt of pine fragrance or light a scented candle before guests arrive.

And don’t forget to set out the milk and cookies!

Top Trees These are the best trees to take home for the holidays: • Fraser fir • Douglas fir • Balsam fir • Colorado blue spruce • Scotch pine • White spruce • Eastern white pine • White fir or concolor fir

About the Author Colletta Kosiba of Hendricks County has been a naturalist at Eagle Creek Park in Indianapolis for 15 years. She is an advanced Master Gardener, Master Naturalist and past president of the Hendricks County Master Gardeners’ Association. “Colletta’s Gardens” have also been featured on Channel 8 television in Indianapolis.

Winter 2011-12

Find food gifts and holiday treats at farmflavor.com. my-indiana-home.com

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IN Focus

Worth a Thousand Words The old saying rings true for our reader-submitted photos

Submit Your Photos

Indiana Farm Bureau members are welcome to submit photos for this page. To submit a photo via email, send a high-resolution JPEG (4x6 inches at 300 dpi), along with your name and location, to myindianahome@jnlcom.com. You can upload your Indiana photos to our website at www.my-indiana-home.com/photos.

To submit a photo via mail, send the photo to: My Indiana Home, Reader Photos, P.O. Box 1290, Indianapolis, IN 46206-1290.

Due to the high volume of photos we receive, we are unable to include every photo, and if you mail your photo in, we will not be able to return it.

So make sure you have a spare – we don’t want to lose one of your family treasures!

Photo Submit

Photo Submitte

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Indiana Farm Bureau