Franklin Magazine January 2026

Forged in Hospitality The Foundry Gastropub Brings Heart, Craft & Community to Downtown Franklin

Hometown Hero Jake Sappenfield

QUIET LEGACY

H&R BLOCK HAS BUILT NEARLY 50 YEARS OF TRUST IN FRANKLIN

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PUBLISHER AMY SKIRVIN amy@townepost.com (317) 412-4652 KEY CONTRIBUTORS TEENA CATT CHRISTINA COCHRAN

Proud member of the Franklin Chamber of Commerce

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HOMETOWN HERO

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Jake Sappenfield

JANUARY CROSSWORD

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The Foundry Gastropub Brings Heart, Craft & Community to Downtown Franklin

Take a Walk Down Memory Lane

FORGED IN HOSPITALITY

10 JANUARY 2026

WINTER GREENS

THE GREEN DOOR RESTAURANT

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A TIMELESS TREAT

Houseplants That Boost Wellness

How Girl Scout Cookies Became a Century-Long Tradition of Leadership

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QUIET LEGACY

H&R Block Has Built Nearly 50 Years of Trust in Franklin

/FRANKLINMAGAZINE 4 | January 2026 | TownePost.com

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HOMETOWN HERO Jake Sappenfield Writer / Teena Catt

When Jake Sappenfield was twenty-three years old, Bob Heuchan convinced him to co-chair the Good Cheer Fund of Johnson County. By age 30, he stepped up to be chairman and at age 45, he is still heading the annual food drive.

collected throughout the county at schools and various businesses and philanthropic groups as well as private individuals donate goods, funds, and volunteer their services to maintain the long running charitable event possible.

“I haven’t had a “normal” Christmas in 23 years” Sappenfield says.

The Good Cheer began in 1921 by local business owners. While his involvement began with the suggestion ‘this would be good for your career.’ Sappenfield says while that prediction is true, the real reward comes in the giving back. He says his eyes have been opened to the needs in the community.

He says his family takes it in stride, knowing his phone will be ringing during the weeks leading up to distribution day. The Good Cheer Fund of Johnson County provides meals to Johnson County residents during the Christmas season. Last year 900 food baskets were delivered to families throughout the county on the Saturday before Christmas. Canned food goods are

6 | January 2026 | TownePost.com

“Poverty exists,” he says. “Right here in our own town. The Good Cheer fund is about our county helping our neighbors.”

Sappenfield grew up in Franklin and said outside of his parents, Paul and Donna Sappenfield, organized sports have been one of the biggest influences in his life.

Basketball has always been his sport of choice. While a student at Franklin College he played on the basketball team. Also, while at FC, he met his wife, Elizabeth. Together they have three daughters, Emma, 19, Olivia, 17, and Anna, 6. Sappenfield says he will probably have the longest sports coaching career of all time with three daughters, coaching them in basketball and soccer. He considers his style of coaching, “pretty laid back.”

He likes to focus on getting better opposed

to winning. Winning is fun though he admitted. Until recently, Sappenfield served on the Franklin Community School Corporation School Board, a role he hated to leave but his family moved just outside the school district into Whiteland. He is also a member of St. Rose of Lima Catholic Church, Franklin Rotary Club, served on the Economic Development force with Aspire Johnson County as well as a

Chamber of Commerce Ambassador.

Sappenfield credits his community involvement and growing up in a town where your school friends are still your friends today have created a life that he is proud of. He spends his free time running daily with his wife and enjoys traveling and concerts. He says attending concerts with his children appreciating “his music” has been an awesome feeling. In November,

he attended The Eagles concert at the Las Vegas Sphere with his parents.

In the future, Sappenfield is keeping his eye open for someone willing to step into his shoes and take on the Good Cheer Fund Chairperson role.

TownePost.com | January 2026 | 7

FORGED IN HOSPITALITY

THE FOUNDRY GASTROPUB BRINGS HEART, CRAFT & COMMUNITY TO DOWNTOWN FRANKLIN Writer & Photographer / Christina Cochran

When you step inside The Foundry Gastropub — nestled in the historic building owned by longtime Franklin supporter Fred Paris — there’s an immediate sense the space was created with intention. Warm woods, iron accents, soft lighting and a vintage brass bar set the tone, but the feeling goes deeper than design. It feels cared for. Considered. As if every detail was handled by someone who believes hospitality is more than service — it’s connection.

That someone is owner Kevin Goewey, a hospitality veteran whose career has taken him through casinos, hotels, food halls, cocktail craftsmanship, resilience and the pursuit of lounges and full-service restaurants across something enduring. Goewey wants guests the country. But Franklin, he says, is where to feel that intention the moment they walk everything he’s learned finally came together. through the door — hospitality forged, not fabricated.

“I’ve spent my entire career in hospitality,” Goewey says. “What’s always driven me is ELEVATED YET COMFORTING how a great restaurant can make people feel Gastropubs are still a relatively new concept welcomed and looked after. The Foundry for many diners, but Goewey describes it Gastropub came from wanting to take all simply: “It’s where elevated food and drink of those experiences and build something meet the warmth and ease of a place that feels meaningful from the ground up.” like home.”

A BRAND FORGED WITH PURPOSE

WHY FRANKLIN AND WHY NOW For Goewey, opening in downtown Franklin wasn’t just a business decision — it was rooted in alignment.

“Franklin has this remarkable blend of charm, momentum and community pride,” he says.

“People here genuinely care about supporting local businesses that add something meaningful to downtown.”

A key figure in Goewey’s decision was building owner and community leader Fred Paris.

Paris, known for mentoring small business owners and investing in Franklin’s walkable downtown, believed in The Foundry from the beginning.

At The Foundry, this philosophy translates to a chef-driven, seasonal menu built on scratch cooking and honest flavors. Nothing is rushed, and nothing is added for show. The same care extends to the beverage program—cocktails “In a foundry, raw materials are shaped into made with technique and attention, a curated “Fred has been an incredible supporter,” something lasting — something stronger,” but approachable wine list, and local beers that Goewey says. “Having him support the project Goewey explains. “That’s how we view honor the community. gave me the confidence that this concept hospitality. We take foundational elements — belonged here.” great ingredients, honest technique, thoughtful “More than anything, we want the experience service — and forge them into elevated to feel good,” Goewey says. “Familiar food The community’s response has been experiences.” done exceptionally well. Drinks that make you immediate and enthusiastic—proof, Goewey pause. Hospitality that feels warm and truly says, that Franklin was ready for a place like The hammer and anvil featured in the caring.”

The Foundry Gastropub. branding aren’t ornamental. They represent The name The Foundry Gastropub is no coincidence. It reflects both the history of craft and the philosophy behind the restaurant.

8 | January 2026 | TownePost.com

DESIGN WITH SOUL AND SUBSTANCE

vision, he credits a close-knit leadership team with bringing it to life every day.

Though the space exudes sophistication, it’s far from pretentious. Industrial ironwork meets warm wood tones, tufted leather softens exposed brick, elegant marble merges with handcrafted textures.

“The Foundry Gastropub is owned and operated by me,” Goewey says, “but it’s truly brought to life by a team I trust deeply.”

What sets the atmosphere apart is the story behind the materials.

Reclaimed doors from Monrovia, Indiana, bring the past forward. Dining tables crafted from reclaimed Texas wood carry history that adds warmth and character. A striking wall of shou sugi ban wood — a Japanese technique of flame-treating timber for durability — adds depth and artistry.

At the heart of the space sits the brassaccented bar, a vintage piece that anchors the room with old-world charm.

“Every element had to feel right,” Goewey says. “Nothing was chosen just to fill space.

As the pieces came together, the room took on a life of its own.”

The result mirrors Goewey’s approach to hospitality: thoughtful, inviting and rooted in genuine care.

FOOD WITH HEART, DRINKS WITH INTENTION The Foundry’s menu reflects Goewey’s belief that comfort food deserves respect.

Scratch-made dishes lean into bold, welcoming flavors. Seasonal ingredients drive creativity, but technique and fundamentals remain the backbone of the kitchen.

“It matters to us that what we serve feels genuine,” he says. “Comforting, honest, made with heart.”

The same philosophy shapes the bar program. Whether a cocktail, beer or glass of wine, every drink is crafted with intention—familiar yet elevated.

A TEAM BUILT ON GENUINE HOSPITALITY For Goewey, The Foundry Gastropub’s culture begins with trust. While he sets the

Executive Chef Josh Fields anchors the kitchen with refined technique and thoughtful creativity shaped by his experience at Eataly and the Bottleworks Hotel. Ronda Wright, manager at The Foundry, brings more than a decade of hospitality experience from respected concepts including Livery, Mesh in downtown Indianapolis, Hal’s Fabulous Vegas in Greenwood, and Ford’s Garage in Avon.

Together, they form a leadership team united by care, craft and a shared commitment to making every guest feel genuinely welcomed — values that ripple through the entire staff.

“At The Foundry, culture isn’t a buzzword,” Goewey adds. “It’s the standard we live by.”

LOOKING AHEAD Goewey doesn’t measure success by expansion or accolades. Instead, he’s focused on becoming a cornerstone of the community.

“My hope is that The Foundry Gastropub grows right alongside Franklin,” he says.

“I’m not here to impose a concept—I’m here to listen and serve in a way that feels authentic to the people who call this place home.”

Guests can expect seasonal menu evolutions, thoughtful programming and continued collaboration within the community. Above all, The Foundry remains committed to quality and genuine connection.

“If we stay rooted in our values and connected to Franklin,” Goewey says, “we’ll always be a place where people feel welcomed and truly cared for.”

Foundry Gastropub is forging something new — something built to last, crafted with intention and shaped by the heart of Franklin itself.

The Foundry Gastropub is located at 90 East Jefferson Street in Franklin. For more information, visit them online at thefoundrygastropub.com or call 317-868-8041.

In a building steeped in history, The TownePost.com | January 2026 | 9

WINTER GREENS

HOUSEPLANTS THAT BOOST WELLNESS Writer / Teena Catt

Winter temperatures drop, and it is not surprising that our moods sometimes follow. With shorter days, a lack of sunlight, and the inability to spend much time outdoors, many people struggle with feeling down or not like their normal selves during this time of year.

Houseplants are known to reduce the stress hormone cortisol simply by being around them. Just as taking a walk through the woods can create a connection to nature and put us in a calmer state, indoor gardening can translate that same feeling by bringing nature into your home.

The benefits of houseplants are numerous. Houseplants naturally increase humidity. Dry indoor air in winter can lead to dry skin, a scratchy throat, and irritated sinuses. Plants release moisture through transpiration, gently raising humidity in a healthy, natural way.

“Think of plants as mini humidifiers, but prettier, quieter and healthier,” says Rachel Pettygrove, Owner of The Grove Botany Boutique.

Best plants for this include peace lily, areca palm, Boston fern and monstera.

Houseplants also improve indoor air quality.

During winter months, when windows and doors are closed, the air can become stale.

Many plants help remove airborne pollutants like formaldehyde and benzene. Top airpurifying plants include the snake plant, pothos, spider plant and ZZ plant.

Boosting mood and reducing seasonal 10 | January 2026 | TownePost.com

“Plants won’t replace medicine, but they absolutely support a healthier home during sick season,” Pettygrove says.

stress is another benefit of plants. The combination of green color, natural life and daily interaction can trigger lower cortisol levels and improve concentration and mood.

Houseplants are proven to help with seasonal depression symptoms. Caring for them can be a small act of therapy.

Surprisingly, plants can support better sleep.

Some plants release oxygen at night and can help create a more restful sleep environment.

Good plants for the bedroom include snake plant, aloe vera, lavender and jasmine.

Houseplants can also help fight off winter illnesses. More humidity, cleaner air and stress reduction can contribute to a stronger immune system.

Naturally hosting indoor plants encourages people to open curtains and let light in.

Caring for plants helps establish a routine and provides small bursts of sunshine when checking on them.

Because winter sunlight is weaker, easy, lowlight plant options such as snake plant, ZZ plant, philodendron, pothos and peace lily are good choices.

“Winter does not have to be plant-killing season. Picking the right plant makes success easy,” Pettygrove adds.

Franklin hosts several places where residents can purchase plants to enhance their home spaces, including The Grove Botany Boutique, Bud and Bloom Florist, JP Parker Flowers, Salvage Sisters and Vintage Whimsy.

Suzy Rowland is a plant vendor at Salvage Sisters. She purchases her plants from an Indianapolis greenhouse and chooses easy-to-care-for plants for her stand.

Rowland has cared for houseplants for more than 10 years and has more than 50 houseplants in her own home. During COVID-19, she started selling plants as a home porch pickup and later moved on to farmers markets. Her favorite plants are pothos, an easy-care option. She says January is the perfect time to introduce a little green into your home after taking down the Christmas tree.

Pettygrove, owner of The Grove Botany Boutique in downtown Franklin, is an expert on houseplants and their care.

She inherited her love of plants from her mother. Pettygrove has a 50-year-old spider plant that belonged to her mother, along with 84 other indoor plants in her home. She also has 162 tissue cultures currently growing at home. Plants she

propagates and grows herself are what she calls “Grove Grown.” Her goal is to have her shop be 100% Grove Grown by 2027.

The shop hosts more than 200 plants, including succulents, aromatic plants, blooming plants, easy-care varieties and some rarer selections.

When she started selling plants at the Franklin Farmers Market, she thought her clientele would be women her age but soon learned that everyone is a potential customer. She has several male customers and is always delighted when groups of teen boys visit her shop to take part in the succulent bar experience.

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“At The Grove, we do not just sell houseplants — we help people create healthier homes,” Pettygrove says. “During winter especially, the right houseplants can make your space feel warmer, cleaner and calmer. We guide customers to choose plants that thrive in winter conditions and increase overall well-being.”

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QUIET LEGACY H&R BLOCK HAS BUILT NEARLY 50 YEARS OF TRUST IN FRANKLIN Writer & Photographer / Christina Cochran

On a busy Franklin street, inside an H&R Block office that has seen nearly half a century of change, there is a desk that no one uses.

It sits neatly in place, purposeful and permanent—a reminder that some legacies are never meant to fade. The desk belongs to Don Stidham, who opened the Franklin office in 1969 and whose presence is still felt every day—by clients who stop to tell stories, by former students who pause beneath his photograph in the lobby, and by his wife, Alice Stidham, who continues the work they began together.

Alice remains sharp, gracious and deeply devoted to a business she has helped shape since 1976. In an industry defined by numbers, deadlines and changing regulations, she has built something far more enduring: trust, relationships and a sense of family that stretches across generations.

This year, that quiet dedication earned national recognition. The Franklin H&R Block office was named among the Top 25 Elite offices in the nation, out of 281 franchises. The distinction reflects one of the highest client return rates in the country.

For Alice, though, the award represents far more than statistics.

“When I hold it in my hands,” she says softly, “everything Don and I worked for comes back to me. The friendships. The dedication.

The people.”

THE EARLY DAYS: PEN, PAPER, AND PERSONAL PRESENCE When Alice and Don Stidham began their journey together in Franklin, the business of tax preparation looked nothing like it does 12 | January 2026 | TownePost.com

today. There were no computers. No apps.

No e-filing. Everything was done by hand.

“We started with pen and paper,” Alice recalls. “No online services, no computers.

Audits were in person, with the IRS or the state sitting right there in the office.”

It was meticulous work, requiring precision, patience and—perhaps most importantly— face-to-face trust. Clients sat across the desk, papers spread between them, conversations unfolding naturally. It was never just about numbers.

That personal connection became the foundation of everything that followed.

about the way this business honors its past.

“He started the office in 1969,” Alice says. “So he will always have a desk here.”

His photograph hangs in the lobby, and it often becomes a point of conversation.

Longtime clients pause to reminisce. Former students—Don taught before opening the business—stop in to share gratitude.

“It brings back so many stories,” Alice says.

As technology advanced, the Franklin offices “People who have been with us for over 50 adapted—learning computers, transitioning years still talk about him. They’re grateful we to e-filing, and eventually offering fully digital options that allow clients to submit documents remotely without stepping inside the office.

But even as systems modernized, Alice was determined that the heart of the business would remain unchanged.

“The tools are different,” she says, “but the care is the same.”

A DESK THAT STILL TELLS STORIES Don Stidham’s desk has remained in the office since his passing, a choice that speaks volumes

keep that reminder.”

For Alice, the desk is not a symbol of loss, but of continuity.

“I still feel him here,” she says. “His presence continues to shape the business every day.”

Growth, Change, and the Challenges That Defined a Career Over nearly five decades, Alice Stidham has seen Franklin change — and has changed with it. The business itself has remained the same, built on steady trust and long-term relationships, even as it has moved through four different locations over the years rather than expanding all at once.

The challenges along the way have been defining.

One of the most significant was the shift from handwritten returns to computerized systems.

“Learning to use a computer and switching to e-filing — that was a big change,” Alice admits with a smile.

Another defining moment came much later, during the COVID-19 pandemic.

“The hardest part was not being able to sit down and talk with our clients,” she says.

“They had to drop off documents, and we had a 48-hour cleaning process before we could even touch them.”

For a business built on personal connection, the distance was difficult—but the team adapted, ensuring safety without sacrificing care.

Through every transition, Alice’s approach remained steady: do what’s best for the client, no matter how the process changes.

FROM KENTUCKY TO FRANKLIN: FINDING HOME Originally from Kentucky, Alice Stidham never imagined Franklin would become the place she’d put down lifelong roots.

That changed when she married Don. “Don came here to teach,” she says. “I moved here when we married, and we just fell in love with the area and the community.”

Don went on to teach at Northwood Elementary School for more than 25 years, building deep ties with generations of Franklin families.

Franklin became more than a place to work — it became home.

“We decided this was where we wanted to be,” Alice says. “Professionally and personally.”

That sense of belonging is woven into every aspect of the business. The Franklin offices don’t feel corporate or transactional. They feel familiar.

AN AWARD THAT REPRESENTS FAMILY Being named a Top 25 Elite office is no small feat.

It’s a national recognition earned by only a handful of franchises, based largely on client loyalty and return rates.

“We build relationships that go beyond business,” Alice says. “We get to know the families.”

But Alice doesn’t see it as a personal achievement.

Over the years, they’ve shared laughter and tears, milestones and losses.

“I couldn’t have gotten here without my clients and my employees,” she says. “They’re more like family.”

“We’ve cried at our desks,” she says. “And we’ve celebrated successes. Everything in between.”

When she looks at the award, she thinks of Don—and how proud he would be.

That emotional investment is what keeps people coming back—sometimes across generations.

“I can imagine how happy this would have made him feel,” she says.

To Alice, the award represents relationships: the dedication she and Don poured into the business, the employees who embraced that dedication, and the clients who trusted them year after year.

GENERATIONS OF TRUST One of the Franklin office’s greatest distinctions is its generational clientele.

Clients return not just because their taxes are handled expertly, but because they are known.

Thirty Years of Loyalty: The Role of Kim Among those who have helped shape the office culture is Kim Midkirk, the longtime office manager who has been with Alice Stidham for 30 years.

“We are family,” Alice says simply.

TownePost.com | January 2026 | 13

example with expertise, ease, enthusiasm — but especially empathy.”

That vision now carries forward with the next generation. Following the passing of her husband, Alice’s daughter, Brenda Stidham Cohen, stepped into the role of part owner, helping ensure the values that built the business remain firmly in place.

Empathy and expertise, Alice believes, extend far beyond tax preparation.

The bond extends beyond the workplace.

“We go through everything together— inside the office and outside of it,” she says. “That tight-knit feeling is what keeps us close.”

In an industry with frequent turnover, the longevity of Alice’s staff speaks volumes about her leadership style. She leads with trust, respect and empathy — qualities that foster loyalty rather than demand it.

Humility as a Guiding Principle Despite national recognition and decades of success, Alice remains deeply humble.

“Humility is part of achievement,” she says. “We work as a team to serve our community and do what’s in the best interest of our clients.”

Pride, for Alice, is never loud. It’s quiet, steady and rooted in service.

SERVICE BEYOND THE OFFICE That philosophy extends beyond tax season.

One of the office’s most memorable community moments was an event called Breakfast with Block, where the team prepared breakfast bags and handed them out to drive-up community members.

It was joyful, simple and intentionally low-key.

“As a business and personally, we’ve participated in a lot of community 14 | January 2026 | TownePost.com

giving,” Alice says. “We do it privately.

We don’t want attention for the deeds we do.”

Instead, Alice hopes to be known by who they are.

“They transfer into people’s personal lives,” she says.

After nearly 50 years, Alice Stidham’s legacy is not defined by numbers or awards — though both are impressive — but by relationships, consistency and quiet kindness.

“We believe in supporting the community we live and work in,” she says, “by reaching out when needs present themselves.”

In a world that moves faster every year, the Franklin H&R Block offices remain rooted in something timeless: care.

Perhaps the greatest reward comes when former clients stop by — not to file taxes, but simply to visit.

And at the heart of it all is a woman who never set out to be celebrated — only to serve — now supported by a family legacy committed to doing the same.

“It means everything when people come in just to see us,” Alice adds. “Or when they let us know they’ve lost someone, or welcomed a new family member. We feel very blessed.”

LOOKING AHEAD: A LEGACY OF EMPATHY AND EXPERTISE As Alice Stidham looks toward the future, her hopes are clear.

“We want to continue what we’re doing,” she says. “Setting an

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THE GREEN DOOR RESTAURANT

TAKE A WALK DOWN MEMORY LANE Writer / Teena Catt

Traveling down memory lane often leads to reminiscing about long gone local establishments. Foremost in our memories are those that involve the sense of taste and smell. A favorite of Franklin between the years of 1955 and 1963 was The Green Door Restaurant.

Named from a popular song by Jim Lowe, The Green Door Restaurant sat to the east and right next to Brown’s Regal Market on Monroe Street. Bright green lettering announced the restaurant’s unique name.

A painted green door and awning enticed patrons to step inside the doors onto the checked black and white tile floor and sit down to enjoy a variety of home cooked meals and fresh baked pies.

The restaurant was owned and operated by Bill and Alice Mitchell, who had previously operated the Jefferson Street Café. Most of the employees were family members including Bill’s sister, Reba White, who baked those famous pies, peach being a favorite among the patrons. Norma Dillard, daughter of the Mitchells, offered her memories to share with the Franklin Magazine.

She worked the p.m. shift and often covered any missing shift slots.

Dillard said her mother ran the restaurant and her father would come in to be the grill cook after his workday at Arvins. He also oversaw keeping the books and payroll.

Dillard remembers that as you stepped inside the doors a large glass 16 | January 2026 | TownePost.com

countertop held the cash register and a display of cigars, candy, and gum for sale. There was a jukebox for playing music and daily specials handwritten out each day using carbon paper.

Menu specialties and favorites included liver and onions, meatloaf, scalloped corn, steak, and breaded brains. Oftentimes, customers would request an item for the menu. Alice’s father, James Campbell, had brought his chili recipe home with him after serving in the military as a cook. The chili recipe later appeared on the Franklin Dog N Suds menu as James’s son. John owned and operated the popular drive-in restaurant carrying on the heirloom Campbell Chili recipe.

Pam Parker Tucker has many fond memories of The Green Door Restaurant. Her mother, Katie Parker, was a cousin to Alice. She recalls the restaurant being the type of establishment that felt like “home base” to her. She recalls family all congregating there on Saturdays to do a major cleaning. While the adults pitched in to help, the kids, including herself, were given a few coins to go buy some candy in town. Tucker said it was one of those places where saying, “you could eat off of the

floor” rang true. Tucker’s mom was a “city girl” who had married a Needham Township farmer. Her mother always looked forward to the Saturday back in town to be with her cousins.

Dillard provided a brief list of employees, some of those were family members: Vivian Jewell, Jo Seagreaves, Dottie Vardeman, Barbara Carpenter, among others worked hard together to create recipes made from scratch to serve in the restaurant. They also had fun outside of work, forming a bowling team together. Being a part of The Green Door truly was a family affair in every sense of the way.

Dillard said her younger brother, Jim Mitchell, would often spend time at the restaurant before school. She said he often chose a piece of his Aunt Reba’s pie for breakfast. Tucker said she figures Reba’s peach pie ruined her for life. She has not had a slice of peach pie that has ever measured up to the one at The Green Door.

Fortunately, Dillard has saved the original menu and dishes that utilized at the restaurant. She was willing to share the chili recipe as well. Now, if we could only duplicate that peach pie.

JAMES CAMPBELL’S CHILI RECIPE 1 Whole Stalk of Celery (chopped coarse) 5 Large Onions (chopped) 5 Pieces of Fresh Garlic Cook this together until tender then add: 3 No.2 Cans of Puree (nomal) 1 Gallon of Chopped Fine or Diced Tomatoes Bring to a Good Boil. Add: 1 Gallon of Red Beans- washed Then, Fry 5 Pounds of Ground Beef Then, Add: 1 Tablespoon Black Pepper 4 Tablespoons Paprika (heaping) 1 ½ Tablespoons Chili Powder 3 Tablespoons Salt Cook for 6-8 minutes. Stir Constantly.

1 Pound Cooked Spaghetti, Washed in Cold Water.

TownePost.com | January 2026 | 17

A TIMELESS TREAT HOW GIRL SCOUT COOKIES BECAME A CENTURY-LONG TRADITION OF LEADERSHIP Writer / Teena Catt

For more than 100 years, Girl Scouts have ensured the success of the iconic annual cookie sale by peddling their irresistible boxed cookies. Girl Scouts have been blazing trails and redefining what’s possible for girls everywhere since 1912, when Juliette Gordon Low started Girl Scouts in her hometown of Savannah, Georgia. The first troop was made up of 18 girls.

At a time when women in the United States couldn’t yet vote and were expected to adhere to strict social norms, encouraging girls to embrace their strengths and create their own opportunities was game-changing.

In 1917, girls from the Mistletoe Troop in Muskogee, Oklahoma, made and sold cookies to fund their project to send Christmas bags to soldiers in World War I. By the 1920s, cookie sales went nationwide, with girls using a simple sugar cookie recipe in their home kitchens and packaging them in wax paper sealed with a sticker, selling them for 25 to 35 cents per dozen.

and guided girls to achieve the Gold Award, formerly known as First Class Scout. She has led Troop No. 2416 all over the world, including Rome, Venice, London, Paris, Switzerland and Australia.

She has been to the hometown of Girl Scouting, Savannah, Georgia, 10 times.

“I love it. It’s my life. It’s Girl Scouts,” Holzhausen says. I don’t think there is anything out there for girls currently that is better. Programs come and go. It can make a difference in your life. It did mine.”

Today, Little Brownie Bakers makes and packages the cookies found Holzhausen is currently the leader for five high school-aged girls who will be participating in the annual cookie drive. She explains in this region. Cookies sell for $6 per box. that a portion of each box sold goes to the troop or into the girls’ Cookie sales begin Jan. 6 and end March 8. Preordered cookies will “bank” to use for an upcoming trip to Europe in 2027. It takes a lot of strategic planning and many weekends devoted to reaching their arrive after Jan. 17. There are nine flavors of cookies available this year. Longtime favorites remain on the 2026 menu, including Thin cookie sales goals. Last year, her troop sold more than 5,000 boxes of cookies.

Mints, Do-si-dos (oatmeal sandwich with peanut butter filling), Trefoils (shortbread), Samoas (caramel, coconut with chocolate Holzhausen’s garage serves as the “cupboard” for the southwestern swirl), and Tagalongs (crispy cookie with peanut butter covered region for Girl Scouts of Central Indiana. There are 28 cupboards in chocolate icing). Also in the lineup are Toffee-tastic, a glutenthroughout Central Indiana. Her garage will soon hold between free cookie, Lemon-Ups, a crispy lemon cookie with an inspiring 1,700 and 2,000 cases of cookies. Leaders will empty the garage in message detail, and Adventurefuls, an indulgent brownie-inspired a day or two as they pick up their troop’s orders, and the cupboard cookie topped with caramel-flavored creme with a hint of sea salt. will replenish stock throughout the cookie sales timeline.

New to the 2026 menu is Exploremores, a sandwich cookie with Maintaining the cupboard has been a labor of love, with the chocolate, marshmallow and almond flavor. assistance of her family throughout the years.

Franklin resident Connie Holzhausen has been a Girl Scout leader With the anticipation of Girl Scout cookie time approaching, for 48 years. She has been a Girl Scout since she was 7 years old those who have waited all year for their favorites will soon be able and holds a lifetime membership. She has taken troops camping, to indulge. For those sticking to New Year’s resolutions or who worked on numerous badge requirements, directed day camp, 18 | January 2026 | TownePost.com

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have already supported scouting with a dozen boxes sitting on the kitchen countertop, the ingenious scouts have thought of an alternative option. Cookies can be purchased through Operation Cookie Drop or Gift of Caring. Through these donations, cookies are shipped to deployed troops or distributed to veterans at VA medical centers. This is a meaningful way to support Girl Scouting and military heroes. This philanthropic venture cycles back to the scouts of 1917 who started cookie sales to benefit the troops.

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