Broad Ripple Magazine November 2019

NOVEMBER 2019

SERVING MERIDIAN HILLS, WILLIAMS CREEK AND NORA

MAGAZINE

Riding the Red Line The IndyGo Bus System Has Made Its Way to Broad Ripple

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EDITOR

RIDING THE RED LINE: THE INDYGO BUS SYSTEM HAS MADE ITS WAY TO BROAD RIPPLE

The IndyGo Red Line rapid-transit electric bus system has been operational since September 1, and midtown occupants, residential and commercial alike, have been acclimating themselves to both the system itself and the resulting changes to car, bike and pedestrian traffic since then. Lauren Day, IndyGo’s director of public relations, says IndyGo officials are keeping a close eye on Red Line functionality and its effect on traffic flow and have begun to correct issues that arose in the first few weeks of operation such as longerthan-expected wait times and bus spacing problems.

19

6

Samantha Kupiainen

NOVEMBER WRITERS

Kevin Conrad / Jon Shoulders Abigail Hake / Carrie Petty

NOVEMBER PHOTOGRAPHER Michael Durr / Belinda Russell JWcreative.Indy

SHOP LOCAL! Help our local economy by shopping local.

Advertising supporters of the Broad Ripple Magazine offset the costs of publication and mailing, keeping this publication FREE. Show your appreciation by thanking them with your business.

Business Spotlights are sponsored content

6

Karma Records: Devoted The Voice of The Colts: Matt Taylor 19 Customers & Diverse Inventory Talks Excitement & Honor of Taking Over As Colts Radio Announcer

Keep Record Store Thriving

12 Stuffed: Unique Recipes for Classic 22 Family Time Around the Harvest

Thanksgiving Dishes

14 Riding the Red Line: The IndyGo

Table

Bus System Has Made Its Way to Broad Ripple 5 / BROAD RIPPLE MAGAZINE / NOVEMBER 2019 / atBRip.com

The Broad Ripple Magazine is published by the Towne Post Network and is written for and by local Broad Ripple area residents. Magazines are distributed via direct mail to more than 10,198 Broad Ripple area homeowners and businesses each month.

TOWNE POST NETWORK, INC. 8800 North Street, Suite 117, Fishers, IN 46038 Phone / Fax: 317-810-0011

6 / BROAD RIPPLE MAGAZINE / NOVEMBER 2019 / atBRip.com

The Voice of the Colts Matt Taylor Talks Excitement & Honor of Taking Over As Colts Radio Announcer

Writer / Kevin Conrad Photography Provided by JWcreative.Indy & the Indianapolis Colts

Many sports fans grow up listening to sports announcers, like Indiana University Football and Basketball Hall of Famer Don Fischer. Others aspire to earn one of those coveted microphones that comes with one of the best seats in the house. Franklin College and Roncalli High School graduate Matt Taylor officially earned his microphone (and seat) on January 4, as “The Radio Voice of the Colts.”

The announcement came the day before the Colts played the Houston Texans in the first round of the NFL playoffs. Taylor had served as interim Colts radio announcer for the 2018 season and wasn’t expecting a final decision on the job until after the playoffs.

“I was overwhelmed with excitement and happiness,” Taylor says.

“A big dream of mine had just come true. I was also more than a little relieved. Months of public speculation was kind of nerveracking. At one point, I had to tell myself to just live in faith and not fear. Be yourself and do the best job you can. That’s all you can do. I was glad it all worked out.”

Taylor was a three-sport athlete at Roncalli where he was a member of state football championship teams in 2002 and 2003.

At Franklin College, he lettered four years and started three years as an outside linebacker for Coach Mike Leonard. He also served as team captain his senior season, helping the Grizzlies to their first conference title since the 1980s and the first under Leonard.

“Most of my memories of Matt have nothing to do with his on-thefield performance but rather with him helping create an amazingly fun culture for players and coaches alike,” Leonard says. “In my 16 years as head coach at Franklin College, I have probably coached close to 1,000 players. Each one of them is special to me in their own way, but Matt Taylor is truly one of my all-time favorites.”

After graduating from Franklin College with a degree in broadcast

Taylor recalls yearning to be a sports announcer while listening to Fischer as a boy with his dad.

“I knew at a really early age I wanted a career in radio,” he says. “I loved that someone could talk to you and paint a picture with their words through a speaker. I got a lot more passionate about sports broadcasting and play-by-play when I was in college. At Franklin, unlike at big schools, you could step in right away and call a men’s basketball game or a baseball game as a freshman on the college radio station. I realized since I had played sports that I was pretty decent at describing sports. Plus, I grew up listening to games all the time with my dad in the car so I knew how they were supposed to sound. After the first few games, I was hooked. I started to prepare more. I started to get better. I’m sure only a handful of people were listening, but I didn’t care. I treated those games like they were my Super Bowl. I tried to take each broadcast to a new level, and I poured a lot of energy into it.”

7 / BROAD RIPPLE MAGAZINE / NOVEMBER 2019 / atBRip.com

journalism, Taylor made stops in New Castle as a country music announcer and was a play-by-play announcer for IU Women’s Volleyball and Roncalli Football webcasts. In 2008, he began working part-time for Emmis Communications in Indianapolis as a radio producer and an audio board operator. He soon worked his way into a full-time job announcing high school and IHSAA state championship sporting events for Emmis Communications. In 2012, he took a step closer to his goal of being an NFL announcer when he was hired by the Colts to manage weekly and game day radio productions and oversee the Colts Radio Network.

As the voice of the Colts, Taylor has one simple objective.

“My goal is to enhance people’s enjoyment of Colts football,” he says. “That’s the best part of the job. If I can make the game more fun while you’re driving in the car, listening at Lucas Oil or at home with the TV volume down, then mission accomplished.”

Taylor says the Colts are a top-notch organization.

“The Irsays are a tremendous family and they really care about their employees as people,” Taylor says. “The entire family is very involved in the entire operation and their passion for winning and doing things the right way is evident. I’m able to witness how much they truly give back to the team and the Central Indiana

community. The players and coaches have been great. Working in the same complex as them is very beneficial in terms of building rapport. Coach Reich is especially helpful. He’s such a kind and encouraging man.”

Colts Chief Operating Officer, Pete Ward, speaks very highly of Taylor.

“Matt is the ultimate pro,” Ward says. “He’s a perfectionist who works hard at his craft, which is really a necessity for such a demanding job. The fact that Matt is a passionate Colts fan is a bonus, and he’s been a great ambassador for The Horseshoe.”

Working for his hometown team makes his job even more special to Taylor.

“I’m incredibly proud to be the voice of the Colts,” he says. “It’s something that I don’t think has fully set in yet and it probably won’t for a while. I didn’t get into sports broadcasting for the spotlight. It’s just a really cool way to stay a part of football and radio. This job combines two of the things I’m most passionate about. There’s only 31 other jobs in the country like it. And I don’t take it for granted. This is the NFL. You have to bring your A-game every day.”

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STUFFED!

UNIQUE RECIPES FOR CLASSIC THANKSGIVING DISHES Writer / Abigail Hake Photography Provided

Thanksgiving is such a great time to be with family, watch some football and stuff your face full of some of the best comfort food out there. But cooking a Thanksgiving Feast can be daunting, unless you do it year after year.

It takes strategic planning, off the charts time management skills and the energy of a 6-year old — which is probably why most people leave it to their in-laws or friends.

Those who take on this beast of a feast year after year after year really revel in the chaos and strategy of it. It’s a full day in the kitchen, staying up late the night before and getting up early to get that turkey started on the big day. And it’s always helpful to have tried and true recipes to round out the menu! “Vintage” recipes tend to be some of the best. I mean who doesn’t love their great grandma’s green bean casserole or

their aunt’s secret recipe pecan pie? But a good mix of old and new is sure to satisfy most of your guests. If you are ready to try something different, here is a stuffing recipe sure to please. It typically entices wanting seconds from non-stuffing lovers and is sure to satisfy your tastes.

DRIED CHERRY & SAUSAGE STUFFING: Ingredients -½ cup butter (1 stick) -6 celery stalks, finely diced -2 medium onions, finely diced -1 loaf French bread, cut into 1-inch cubes and toasted (10 cups) -1 cup dried cherries -¾ pound Italian sausage, casings removed, cooked, and crumbled -¾ cup fresh flat-leaf parsley, chopped -1 teaspoon kosher salt -1 teaspoon freshly ground black pepper -2 14.5oz cans of chicken broth

Directions (1) Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook until they are translucent, about 5-7 minutes.

(2) In a large bowl or pan, combine the celery and onions with the bread, cherries, sausage, parsley, salt, and pepper. Add the broth and stir until well combined.

(3) If you want some inside your turkey, use a spoon to loosely stuff the mixture into the turkey just before roasting.

(4) If not, pour the rest of the into a baking dish, cover and bake in a 325° oven for one hour; uncover and bake for another 15 minutes. Serve warm.

After you’ve had your fill ( I hope you wore your stretchy pants), watched your team win, and then napped for a bit, it’s time for dessert.

12 / BROAD RIPPLE MAGAZINE / NOVEMBER 2019 / atBRip.com

Holiday desserts are seriously the best.

There’s just something special that makes a pumpkin pie on Thanksgiving taste way better than one on any other normal day.

Fall recipes are always delicious, but some of the best and favorite out there tend to be pumpkin related. If you haven’t tried a pumpkin roll before, you might want to.

They aren’t really that hard to make and it might quickly become a Thanksgiving dessert table staple.

Cream Cheese Filling: -2 cups powdered sugar -8 oz cream cheese -¼ cup butter -½ tsp vanilla

PUMPKIN ROLL

(2) Pour and smooth evenly into a cookie sheet you have lined with parchment paper.

Here’s what you’ll need: -3 eggs -1 cup sugar -⅔ cup pumpkin -¾ cup flour -1 tsp baking powder -1 tsp ginger -½ tsp cloves -½ tsp salt -2 tsp cinnamon

Sponge Cake: (1) Sift flour, spices, and baking powder in a large bowl. Add eggs and pumpkin. Mix until combined.

(3)Bake at 375 degrees for 12 minutes.

(4) While the cake is still warm, sprinkle lightly with powdered sugar, invert onto a clean tea towel and roll up. Let cool until room temperature or in the refrigerator. *You’ll want to roll while still warm to reduce cracks. And use powdered sugar on the towel to prevent sticking!

(5) Once cooled, unroll and spread evenly with cream cheese filling. Gently roll back up.

(6) Place on a platter, sprinkle with powdered sugar and refrigerate. Serve Chilled.

Filling: (1) Mix together room temperature cream cheese and butter, add vanilla and powdered sugar. Beat ingredients until creamy and smooth.

And now that you’ve eaten your way through the table a few times, splurged on desserts and shared all the things you are grateful for, it’s about time for bed. Being around friends and family makes for some great memories, but all that turkey will probably have you ready to hit the pillow.

May your day be filled with joy and laughter, and the best stuffing and pumpkin rolls you’ve ever had!

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Writer / Jon Shoulders Photographer / Michael Durr

The IndyGo Red Line rapid-transit electric bus system has been operational since September 1, and midtown occupants, residential and commercial alike, have been acclimating themselves to both the system itself and the resulting changes to car, bike and pedestrian traffic since then.

Lauren Day, IndyGo’s director of public relations, says IndyGo officials are keeping a close eye on Red Line functionality and its effect on traffic flow and have begun to correct issues that arose in the first few weeks of operation such as longer-than-expected wait times and bus spacing problems.

“We’re working with our drivers and our dispatch and continuing to get better on the spacing of the buses, reducing some of the bunching that some of our riders have experienced,” she says. “We had an unexpected manpower shortage in late September, which some of our riders felt, and that hasn’t happened since.”

Implementation of the Red Line resulted in lane reductions due to busonly lanes and fewer opportunities for left turns, necessitating increased U-turns at left-turn lights. Rebecca Dickerson, manager at Old National Bank’s Broad Ripple branch on North College Avenue, says some of her customers are still getting used to such changes.

“We’re a very busy branch, and the biggest thing that has affected us is customers not knowing how to get to us — especially if they’re coming

from the north and need to get to us on the left,” she says. “So we’ve been trying to coach them on making the U-turn at the light by us. I’ve also seen a few people turn and drive over the dividing bump that’s meant for the buses. Hopefully, people are getting used to that and no one gets into a really bad accident.”

Leah Olinger, owner of Pure Barre at North College and Broad Ripple avenues, observed increased traffic congestion through Broad Ripple Village’s main and secondary streets during the nearly six months of construction for the Red Line and through September after its opening.

“Traffic seemed pretty bad for a while, and for us, that’s always an issue with customers trying to make it to class on time, but it seems like it’s starting to steady out,” she says. “I think there has been more foot traffic around here, and that’s positive for all the restaurants and shops.”

Day says IndyGo will undertake a traffic impact study in the spring to determine how, and to what extent, the Red Line and its changes to lane and signal configurations have affected local traffic.

“The study will help future conversations on signal timing, how traffic moves, if additional signage is needed and things like that,” she says. “So far we’re seeing good, consistent ridership numbers during the weekdays and on weekends. It’s fun to see people out there using it as though it’s always been there.”

Holly Waddington, store director at Fresh Thyme Farmers Market on North College, feels that any traffic and logistical issues that have arisen from Red Line construction and subsequent operation since early September are likely temporary and have been worthwhile to give Indy residents the option of a rapid and accessible transit system.

“When they were working on it all summer, there was maybe a little dip in our business, but not since then,” she says. “It really hasn’t affected us either way since they finished, with the number of customers coming in and how the store functions. I think (the Red Line) can bring more people to Broad Ripple 16 / BROAD RIPPLE MAGAZINE / NOVEMBER 2019 / atBRip.com

from downtown and help the businesses here.”

The Red Line runs a 13.1-mile fixed course that includes 28 stops from 66th Street and College Avenue to south of downtown near the University of Indianapolis. Buses arrive in 10 to 20-minute intervals at stations that sit curbside and in the center of the street, and each station has a roof, benches, lighting, ticket kiosks, route maps, security cameras and an emergency call button, as well as monitors for arrival. Wi-Fi is available at stations and on buses, too.

Buses are equipped with yellow stop cords, and riders should pull the cord as their destination approaches to alert the driver, as buses may not stop at every station.

Announcements are made as buses approach, arrive and leave each station.

Open Saturdays

LOCALLY OWNED AND RIGHT IN YOUR NEIGHBORHOOD.

Red Line buses also feature bike racks, and bicyclists must enter through the middle or rear doors to secure their bikes. Each rack can accommodate approximately two inches of wheel width, and riders with thicker tires are required to hold their bikes in the center of the bus. Wheelchair restraints are situated at the front of the buses, and riders in wheelchairs should spot the green handicap symbol on platforms indicating where to enter.

The Red Line makes stops near landmarks like the Children’s Museum of Indianapolis, the Indiana State Capitol and Garfield Park. There are currently no designated parking lots for Red Line use, and riders are encouraged to find metered and free parking in Broad Ripple or downtown.

Red Line hours of operation are: • Monday through Friday from 5 a.m. to 9 p.m. every 10 minutes; 9 p.m. to 1 a.m. every 15 minutes • Saturday from 6 a.m. to 1 a.m. every 15 minutes • Sunday from 7 a.m. to 8 p.m. every 15 minutes; 8 p.m. to 10 p.m. every 20 minutes For more on IndyGo’s Red Line bus system, including a map and detailed info on fares and passes, visit indygo.net/red-line.

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Creamer Elson & O’Brien REALTORS since 1986

karma records Devoted Customers & Diverse Inventory Keep Record Store Thriving Writer / Jon Shoulders Photographer / Belinda Russell

Co-Owner Jim Ector 19 / BROAD RIPPLE MAGAZINE / NOVEMBER 2019 / atBRip.com

I

n the age of digital downloading and streaming services, Karma Records stores in Indianapolis are standing the test of time as purveyors of actual, hold-it-in-yourhand music and movie products. It’s selection ranges from new and used CDs, records, cassettes, and DVDs. “Having a great selection is important, and what we’ve always tried to do is make it a fun environment when people come in,” Jim Ector says, who runs Karma’s east, west and northwest Indy stores with fellow owner, Jeff Wicks. “As a music fan, you should always want to go hang out at a record store.”

Ector joined Karma as a clerk back in 1996, 10 years after Wicks did the same.

In February 2000, they purchased the four Indy stores in operation at the time from Marc Freije. He co-founded the first Karma

location on April 2, 1970, in the current Union Jack Pub space on Broad Ripple Avenue.

“There were 25 or 30 Karma stores in the state in the 1990s, and then we bought our stores right when the digital downloading thing came along and changed everything,” Ector says. “You saw a lot of chain stores going away. It was a real struggle for a lot of places in the early 2000s.”

Ector and Wicks have been able to weather that storm because of their devoted following of customers and diverse inventory. After all, their east, west, and northern Indy stores - founded in 1972, ’74 and ’84, respectively are still doing a darn good trade.

“You see guys that have grown up and now their kids are coming in, just in the time that I’ve been around with Karma,” he says. “The loyalty of our customers has been a big part in how we’ve stuck around. There are people

that have been shopping in here for 40-plus years. There’s guys that come in every week to flip through the used stuff we’ve put out that week.”

First-timers might not realize Karma is a chain by visiting Ector’s three Indy stores individually - each has its own personality, and he says that’s a big reason why the company has stayed in business for so long.

There’s much more than music and movies to browse, and each store has a selection of T-shirts, posters, incense and tobacco supplies.

“All those things have really helped get through those times when you saw the chain stores going down due to Napster and all the downloading stuff,” Ector says.

Karma hosts live performances by artists promoting album releases a few times a year, and in recent years the east store - which has now been operating for 44 years - has hosted Bush, The Struts, The Head and the Heart,

20 / BROAD RIPPLE MAGAZINE / NOVEMBER 2019 / atBRip.com

Grouplove and Judah & the Lion.

opening all over the country again.”

Once a year, on the third Saturday in April, Karma and other records stores nationwide brace for a barrage of vinyl lovers, who come out to celebrate Record Store Day. Ector says it’s one of his most enjoyable days of the year at the store. He typically rolls out rare limited editions, special sales, giveaways and contests. Karma gave away tickets this year to 30 different shows around the Midwest.

In Ector’s experience, such resurgence of the vinyl format gives new meaning to the phrase “repeat customer.”

“It’s an amazing day,” Ector says. “People get here the night before to stand in line, and people that don’t even do vinyl come out just to be a part of it.”

What’s Old is New Again

“We have guys that have gone from buying their records here, selling off all their records because they switched over to CDs, and now they’re mad because they’re having to buy their records all over again,” he says with a laugh.

If you still have your old cassette tapes moldering in your garage or basement, Ector says not to chuck them in the trash just yet they’re currently enjoying a slight comeback as well.

Ector says the increase of vinyl in recent years “Believe it or not, we’re actually seeing new has been a boost to all three Karma locations. cassettes being put out here and there, and people going back to collecting them again,” “They say stuff like vinyl tends to go away he says. and come back around again, and it’s been a huge boost for us like all record stores,” he Whatever the format, the Karma staff strives says. “It’s amazing to see new record stores

to keep a diverse array of genres on its shelves and racks year-round.

“With our vinyl and CDs, we really try to have a well-rounded selection of stuff,” Ector says. “We always have our new and used rock, R&B, hip-hop and country. We try to have something for everybody when they come in.”

Go to facebook.com/karmarecords. indianapolis for more information or visit Karma Records at the following Indianapolis locations: 3802 N. High School Road; 317-291-9243 21 N. Post Road; 317-898-4344 3532 W. 86th St.; 317-876-9603

21 / BROAD RIPPLE MAGAZINE / NOVEMBER 2019 / atBRip.com

FAMILY TIME AROUND THE HARVEST TABLE Writer / Carrie Petty

Gathering. Community. Something we all need more of during the holiday, and the family table is the best place to do such a thing. This is where the ancestry storytelling happens.

When grandpa shares about growing up in his family home, or how he met grandma. It is like connecting the dots for the younger generations.

It is when family recipes are served in great grandmother's china, and the announcement of a new baby is often made.

Gathering. It is an intuitive thing we do to share stories and break bread, and I for one think it should be celebrated with a great table setting to match the sumptuous meal and special memories.

Setting a beautiful table for a meal is something of an art. Emily Post's 14th Edition of Etiquette, devotes more

than 17 pages to the art of table settings.

Clearly, I am old fashioned, but I just can't help it. I love traditions. Traditions keep us grounded in these hectic times. They are something you can count on, and longstanding traditions bring rhythm and comfort to life. Don't you think? I remember our youngest son saying when he was little, "Mom, we can't go on vacation over Thanksgiving. We have to wake up to the smell of turkey in the morning!" I could not agree more.

Work ahead! Preparing for such special gatherings does not have to make us fret.

Do a little at a time and keeping great lists and notes helps. I have a special journal where I keep notes from the previous Thanksgivings. They help direct me away from the terrible Yam recipe of 2004 and note never to put walnuts in the stuffing again, particularly when Uncle Bill is in the house. He's allergic!

Use the heirlooms. They always help

tell a story. Start with your dishes. The color and type will set the theme. I have a white bone china with a gold edge that was our wedding pattern. The gold helps me select the centerpiece colors. Stickily harvest tones. Pine cones, gourds and fragrant oranges pierced with fresh clove arranged in an antique wooden bowl, placed in the center of the table on a bed of fresh, green lemon leaves. I always use something botanical and from the garden. The candle sticks are placed on each side, but never use fragrant candles, it will interfere with the food aromas. Make sure you leave some negative space on the table to avoid a 'junkie' look. I always set the table on Monday, after I have cleaned the house and dusted the chandelier. I then cover the entire setting with a clean sheet until Thursday morning. It helps keep the crystal goblets sparkling.

Post-it note the platters. I serve everything from the long hutch in the kitchen, buffet style. I select all my serving pieces and platters ahead of time and place a sticky

22 / BROAD RIPPLE MAGAZINE / NOVEMBER 2019 / atBRip.com

note to label each. Also, build a menu timeline for what goes into the oven and when. It helps organize oven and refrigerator space so that everything is served piping hot.

Emily Post suggests that the key to a formal table is geometry and that everything is equally spaced and placed. She always suggests place cards. I love place cards. It keeps my lefthanded brother from bumping into my righthanded son. And you can help direct good conversation by where you place your guests.

Placing a small gift for your guests to the left of the place card adds repetition and height to the table. I usually select a new, small Christmas ornament to give each member of the family. Something my Aunt Winnie use to do, however, she made hers. I still have all of mine today.

Each of us have a family story to tell when we gather together around the table. Start building your traditions and stories this Thanksgiving. All a part of knowing how to "Grow a Beautiful Life!"

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