Special Thanks

Major Partners

Allen WhitehillClowes CharitableFoundation, Inc.

Champion Sponsors

Signature Series Partners

Special Gratitude to:

And thanks to our wonderful volunteers on the Local Organizing Committee.

Public Conversation Sponsor

Contents

33 Ibrahim Khalil AlGhani Husband and father

Halal Food—the New Organic

34 Katy Marquez Carter Food blogger

Blueberries

35 Joshua M. Edwards Emmerich Manual High School, STAR Academy, FFA Vice-President

A Smorgasbord of Friends and Food

36 Louise E. Goggans Registered Dietitian, MS, DMSc, and Independent Consultant

Soul Food: My Legacy

37 Warren P. Henegar Farmer and Monroe County Councilman

Eating Seasonally and Locally in South Central Indiana

38 Amy Norwalk Proud mother and daughter and Corporate Communications

Manager at Ernst & Young LLP

It’s My Mom’s Fault

39 Mike Redmond Writer and Eater

To Everything There Is A Season.Including Dinner.

40 Jeff Simmons President, Elanco

Opportunity Knocks—Feeding a Hungry World

41 Ann Stack

From Cock-a-Doodle Creek to Provence

Local Voices

2 Welcome

4 Perpetual Pitch-In Project

5 Unicef Tap Project

8 Signature Series

10 Public Conversation

13 Events

32 A Feast of Ideas!

42 Spirit & Place Leadership

44 Give Now to Spirit & Place

45 Contributors

46 Index of National and Local Presenters

48 Index of Festival Event Partners

50 Spirit & Place Festival 2011

51 About Spirit & Place

51 About The Polis Center

53 Savory: Flavorful Songs with Steven Stolen

1

Welcome!We’re serving up a banquet of good ideas, great companionship, and fabulous food

at the 15th Annual Spirit & Place Festival!

Food isn’t just what’s on the plate. It’s a necessity, a commodity, and sometimes a luxury. It influences our family,

health, and faith. It shapes our culture, economy, and landscape.

This year’s 38 festival programs offer plenty of Food for Thought—and 78% are free of charge! Sample local craft

beers, try international cuisine, and eat an orphan’s “feast.” Enjoy music and art created from and inspired

by food. Discover how to keep bees and raise chickens. Learn skills ranging from canning to cold-framing.

Participate in conversations about cookbook collections, hunger, healthy food choices, eating disorders, and food

and drug laws. Hear stories from American Indians, faith communities, elders, and Latino youth.

Want more? You got it! During the festival, Indy’s Know No Stranger will create original, interactive happenings

around town that combine art, music, storytelling, and more on the “Food for Thought” theme. Visit

www.KnowNoStranger.com for details.

Check out our new blog at www.spiritandplace.wordpress.com for more conversation, and be sure to visit

www.indianahumanities.org to learn about other Food for Thought programs through 2011 sponsored by our

theme partner, the Indiana Humanities Council.

For more details and updates on festival happenings, go to www.spiritandplace.org. See you at the festival!

2

SAVORY: Flavorful Songs with Steven StolenNovember 4

From Hank Williams to Leonard Bernstein, with stops on Broadway and Alice's

Restaurant, join Steven Stolen and other foodie friends at the White Rabbit Cabaret in

Fountain Square for an evening of sumptuous singing on the “Food for Thought” theme.

(See page 53.)

Signature SeriesNovember 5 and 6

Start your festival experience with presentations by Krista Tippett, host of NPR’s

“Being” (formerly “Speaking of Faith”) with Chef Dan Barber, owner of Blue Hill in

New York; the Vienna Vegetable Orchestra; local food artist Terry Border, and

more! (See page 8.)

Public ConversationNovember 13

Former professional basketball player Will Allen, founder of Growing Power, joins

Frances Moore Lappé, author of Diet for a Small Planet, in a conversation on food

and social justice at Emmerich Manual High School. (See page 10.)

Perpetual Pitch-In ProjectNovember 12-14

Help us create 48 consecutive hours of pitch-in dinners from

November 12-14. (See page 4.)

Tap ProjectNovember 5-14

Dine in participating restaurants during the festival and pay $1 for your glass of water.

Proceeds will support UNICEF’s global clean water initiatives. (See page 5.)

FestivalHighlights

3

4

Lunch with Michael PollanFriday, November 12, 2010

Visit www.spiritandplace.org for more details!

Michael Pollan comes to Indianapolis to talk about the places where nature and culture intersect: on our

plates, in our farms and gardens, and in the built environment. His luncheon presentation will kick-off the

Perpetual Pitch-In Project.

Named to the 2010 TIME 100, the magazine’s annual list of the world’s 100 most influential people, Pollan

is the author of four New York Times bestsellers, including Food Rules: An Eater’s Manual (2010) and The

Omnivore’s Dilemma: A Natural History of Four Meals (2006). He appeared in a two-hour PBS special based

on his book, The Botany of Desire, as well as in the documentary, Food, Inc., which received an Academy

Award nomination.

PERPETUAL PITCH-IN PROJECTGather friends and family or colleagues and co-workers as we create 48 consecutive hours of community meals

from November 12-14, 2010.

Visit www.spiritandplace.org to register your group and select your date and time. Get creative! How about a cereal pitch-in from

6-8 a.m.? Or a wee-hours gathering from 2-4 a.m. after the bars close?

Pack your private or public pitch-in with creative food, good conversation, and positive action. Ideas:

• Make a Difference: Invite guests to bring donated goods or

cash gifts to support a local organization that combats

hunger.

• Inspire Conversation: Stimulate conversation with the

Spirit & Place discussion guide (available online) or create

your own conversation about food topics in your

neighborhood.

• Create a Theme: How about foods in film or fiction? Food

from a time period? Food from a particular place? Food types

or ingredients? Foods of a certain color? Use your

imagination and have fun!

For more detail—and some special ideas for faith communities—

visit www.spiritandplace.org. Sign up today!

Special thanks to:

What do you call it?

Pitch-in Potluck

Potlach Carry-in

Covered Dish Supper

By any name, it’s a great way to

share food and conversation!

presents

5

Did you know that $1 can provide clean drinking water for a child for 40 days?

Dine in participating restaurants during the Spirit & Place Festival (November 5-14), pay $1 for your glass of water, and help support

UNICEF’s efforts to bring clean and accessible water to millions of children around the world.

For a list of participating restaurants, visit www.indianarestaurants.org or www.spiritandplace.org.

Sponsored by:

DINE+DONATE+DO YOUR PART

7

Check Out Three Spectacular Eventson the Opening Weekend!

Mindful EatingFriday, November 5, 7:30 p.m.

Congregation Beth-El Zedeck, 600 W. 70th St.

$10/person or $75/patron (Patrons receive a reserved seat, program mention,

and tasting reception along with the opportunity to mingle with Dan & Krista.)

Tickets on sale September 20

Do we eat to live or live to eat? Does our eating reflect our values? “Organic,” “sustainable,” “local,” and “green” are quickly becoming

a part of our everyday vocabulary. What is the connection between faith and food? Krista Tippett, host of American Public Media’s “Being”

(formerly “Speaking of Faith”), interviews Dan Barber, co-owner and chef of Blue Hill Restaurant in New York about the ethics of food.

Barber is a creator of Stone Barns Center for Food and Agriculture with a mission to raise consciousness about our food choices. Barber

has been featured on numerous TV programs and his writing has appeared in the “Best Food Writing” anthology for the past five years. In

2009, he was named James Beard’s Outstanding Chef, and Time Magazine featured him in their “Time 100,” an annual list of the world’s

most influential people. Krista Tippett's weekly National Public Radio program won the 2008 Peabody Award. A graduate of Yale Divinity

School and former Fulbright Scholar, Tippett is a former diplomat and journalist who has written for The New York Times, Newsweek, and

international news organizations. Presented by the Alan & Linda Cohen Center for Jewish Learning and Living at Congregation Beth-El

Zedeck in partnership with WFYI and the Center for Faith and Vocation at Butler University. Questions? Call 317-253-3441 or email

bez613@bez613.org.

Signature

Series

8

Phot

o by

And

rew

Het

hering

ton

9

Vienna Vegetable OrchestraSaturday, November 6, 7:00 p.m.

Indianapolis Museum of Art, Tobias Theater, 4000 N. Michigan Rd.

$18 public/$15 IMA members. www.imamuseum.org

Experience the Midwest premiere of the Vienna Vegetable Orchestra. Worldwide one-of-a-kind, the orchestra makes instruments

and music from fresh vegetables—a pepper trumpet, a leek violin—in front of a live audience. The stunning sounds that result are

contemporary, jazzy, and new. Based in Vienna and founded in 1998, the 12-member Vegetable Orchestra knows no musical

boundaries. The exploration and refinement of performable vegetable music is the orchestra's aesthetic quest. Critics rave: “The

Vegetable Orchestra turns music into something you can see, taste and smell… a sensory experience…liberating.” More info at

www.vegetableorchestra.org. Not recommended for age 8 and under. Before or after the concert, participate in a cookbook

swap: bring a gently used cookbook and take one home. Visit www.spiritandplace.org for details on a veggie instrument-making

workshop Sunday, November 7 from 1-5 p.m. (space limited, fee applies). Presented by the Indianapolis Museum of Art with

support from the Indiana Humanities Council. Questions? Call 317-923-1331 or visit imamuseum.org.

This program has been made possible in part by support from the Indiana Humanities Council in cooperation with the National Endowment for the Humanities. Any

views expressed in this program do not necessarily represent those of the National Endowment for the Humanities or the Indiana Humanities Council.

Play with Your FoodSaturday, November 6

1:30-2:30 p.m., Terry Border workshop

1:30-2:30 p.m., Uncle Eye and Miss Melody, Learning Curve

3:00-4:00 p.m., Chef Antonio Frontera, Clowes Auditorium

Indianapolis-Marion County Public Library, Central Library

40 E. St. Clair Street

Register for Terry Border workshop at 317-275-4119.

Food fun is on the menu for families in this afternoon of art, musical theatre, and cooking. Two

programs for kids promise both laughter and learning. Children ages 8 and older will create food art

with Terry Border, local artist and author of Bent Objects: The Secret Life of Everyday Things (please

pre-register). Younger children will enjoy an interactive, veggie western with musical group Uncle

Eye (as seen on PBS Kids Jakers!) and Miss Melody. The afternoon concludes with a demonstration

by Chef Antonio Frontera, co-author of Chicken Soup for the Soul, Kids in the Kitchen. Chef Frontera

will share tasty, nutritious recipes and fun activities for budding chefs and their grownups. Presented

by Indianapolis-Marion County Public Library. Questions? Call 317-275-4085 or email

mpederson@imcpl.org.

FEATURING

Will Allen and Frances Moore Lappé

Saturday, November 13, 7:00 p.m.-8:30 p.m.Emmerich Manual High School, Auditorium, 2405 Madison Ave. (enter through Door #26)

How do we ensure that the way we grow and distribute food meets our needs both for nourishment and sustainability? How do we

guarantee equal access to healthy and nutritious food? Enjoy a spontaneous conversation between Will Allen and Frances Moore Lappé on

these and other social justice questions. Will Allen, a former professional basketball player, is founder and CEO of Milwaukee’s Growing

Power; he was named by Time magazine as one of 100 people who most affect our world. Frances Moore Lappé is the author of the

three-million copy Diet for a Small Planet, co-founder of Food First: The Institute for Food and Development Policy, and winner of the James

Beard Foundation’s Humanitarian of the Year in 2008. Q&A will follow. Presented by Spirit & Place. Questions? Call 317-278-3623 or email

festival@iupui.edu.

15thAnnualPublicConversation

Sponsored by

Special appreciation to:

10

Frances Moore Lappé

Frances Moore Lappé is the author of 18 books, from the three million copy Diet for a Small Planet in 1971 to Getting a Grip: Clarity, Creativity,

and Courage For the World We Really Want in 2010. With daughter Anna Lappé, she leads the Small Planet Institute and Small Planet Fund

(www.smallplanet.org). She is the recipient of 17 honorary degrees and is cofounder of Food First, the Institute for Food and Development

Policy. Gourmet magazine chose Lappé as among “25 People Who Changed Food in America,” and in 2008 she was the James Beard

Foundation’s Humanitarian of the Year. In 1987 Lappé was the 4th American to receive the Right Livelihood Award, often called the

Alternative Nobel.

Will Allen is an urban farmer who is transforming the cultivation, production, and delivery of healthy foods to underserved, urban

populations. In 1995, Allen began developing the farming methods and educational programs that are now the hallmark of Growing Power

(www.growingpower.org), a thriving nonprofit he founded in Milwaukee, Wisconsin. Allen’s holistic farming model incorporates both

cultivation and innovative food distribution networks in an urban setting. Before returning to his roots as a farmer, Allen had a brief career

in professional basketball and a number of years in corporate marketing at Procter and Gamble. He has served as CEO of Growing Power

since 1995 and has taught workshops to aspiring urban farmers worldwide. Allen, who is a 2008 MacArthur Fellow, was listed in the

annual Time 100 as one of the world’s most influential people.

Will Allen

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free event family event classroom resources

Event Legend

FRIDAY

EVENT #1 Food For Thought Traveling ExhibitFriday, November 5 through Sunday, November 14

Open Mon-Thu 9 a.m.-9 p.m.; Fri 9 a.m.-6 p.m.; Sat 9 a.m.-5 p.m.;

Sun 1 p.m.-5 p.m.

Indianapolis-Marion County Public Library, Central Library

40 E. St. Clair St.

Experience Indiana’s historic and contemporary food culture

through an interactive exhibit created by the Indiana Humanities

Council. All ages will enjoy artifacts, images, hands-on learning

tools, and an oral history booth. Stop by to record your Hoosier

food story and to learn more about Indiana’s local and global food

contributions. Presented by the Indiana Humanities Council and

Indiana’s Family of Farmers. Visit www.indianahumanities.org to see

the exhibit schedule at fairs, festivals, museums, and community

venues across the state. Questions? Call at 317-638-1500 ext. 139,

or email khess@indianahumanities.org.

EVENT #2 Mindful EatingFriday, November 5, 7:30 p.m.-9:00 p.m.

Congregation Beth-El Zedeck, 600 W. 70th St.

$10 public / $75 patron; patrons receive a reserved seat, program

mention, tasting reception, and opportunity to mingle with Dan Barber &

Krista Tippett. Tickets go on sale September 20.

Does our eating reflect our

values? Do we eat to live or

live to eat? What is the

connection between faith and

food? Krista Tippett, host of

American Public Media’s

“Being” (formerly of “Speaking

of Faith”), interviews Dan

Barber, co-owner and chef of

Blue Hill Restaurant in New

York about the ethics of food.

Barber was named James

Beard’s Outstanding Chef, and

Time Magazine featured him in

their “Time 100,” an annual list

of the world’s most influential

people. Krista Tippett’s weekly

National Public Radio program won the 2008

Peabody Award. Tippett is a former diplomat

and journalist who has written for The New

York Times, Newsweek, and international news

organizations. Presented by the Alan & Linda

Cohen Center for Jewish Learning & Living at

Congregation Beth-El Zedeck. Questions? Call

317-253-3441 or e-mail bez613@bez613.org.

For more details on this Signature Series

event, see page 8.

Phot

o by

And

rew

Het

hering

ton

13

Allen Whitehill

Clowes Charitable

Foundation, Inc.

14

SATURDAY

EVENT #3 Play with Your FoodSaturday, November 6, 1:30-4:00 p.m.

1:30-2:30 p.m., Terry Border workshop

1:30-2:30 p.m., Uncle Eye and Miss Melody, Learning Curve

3:00-4:00 p.m., Chef Antonio Frontera, Clowes Auditorium

Indianapolis-Marion County Public Library, Central Library

40 E. St. Clair Street

Register for Terry Border

Workshop at 317-275-4119.

This afternoon of family

fun will feature a food-

themed musical by Uncle

Eye and Miss Melody, art

projects with food artist Terry Border, and a demonstration by

Chef Antonio Frontera, co-author of Chicken Soup for the Soul, Kids

in the Kitchen. Presented by Indianapolis-Marion County Public

Library. Questions? Call 317-275-4085 or email

mpederson@imcpl.org. For more information on this Signature

Series event, see page 9.

EVENT #4 Vienna Vegetable OrchestraSaturday, November 6, 7:00 p.m.-8:30 p.m.

Indianapolis Museum of Art, Tobias Theater, 4000 N. Michigan Rd.

$18 public / $15 IMA members

Hailing from Vienna, Austria,

this one-of-a-kind ensemble

makes instruments and music

from fresh vegetables—a

pepper trumpet, a leek violin—

in front of a live audience. The

stunning sounds that result are

contemporary, jazzy, and new.

Critics rave: “The Vegetable

Orchestra turns music into

something you can see, taste

and smell… a sensory

experience… liberating.” Not

recommended for age 8 and

under. Before or after the

concert, participate in a cookbook swap: bring a gently used

cookbook and take one home. Also, check out the veggie

instrument-making workshop on Sunday, November 7, 1-5 p.m.

Presented by the Indianapolis Museum of Art. Questions? Call

317-923-1331 or visit imamuseum.org. For details on this Signature

Series event, see page 9.

Photo by Mathias Friedrich

15

EVENT #6 Frybread Cook-OffSunday, November 7, 1:00 p.m.-3:00 p.m.

Eiteljorg Museum of American Indians and Western Art

500 W. Washington St.

Celebrate frybread, the all-

purpose Native American flat

bread. Make it, taste it, hear

stories, take home recipes and

vote for your favorite frybread

team. Meet guest chef Nephi

Craig (White Mountain

Apache/Navajo) and learn the

history of this Pan-Indian

phenomenon. Following the

cook-off, join Tony Showa

(Navajo) in a round dance in

celebration of community.

Presented by the Eiteljorg

Museum of American Indians

and Western Art. Questions?

Call 317-275-1319 or email anordholt-dean@eiteljorg.com.

SUNDAY

EVENT #5 Edible StoriesSunday, November 7, 1:00 p.m.-4:00 p.m.

Ivy Tech Community College of Central Indiana

50 W. Fall Creek Pkwy., North Dr.

See edible

artwork

inspired by

literary works

both silly and

sublime; watch

culinary

demonstrations

by student-

artists; converse

with faculty, students, and librarians on how food and literature

intertwine; and enjoy a host of interactive family activities.

Contribute to a large mural, designed by Ivy Tech faculty, using food

as the art medium. Presented by Ivy Tech Community College of

Central Indiana–Hospitality Administration Program. Questions?

Call 317-921-4782 or email jplacke@ivytech.edu.

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SUNDAY

EVENT #7 Irvington SkillShare “Feast”ivalSunday, November 7, 1:00 p.m.-5:00 p.m.

Irvington United Methodist Church, 30 N. Audubon Rd.

Come see, taste, and enjoy a

feast of ideas. From canning to

cold frames, beekeeping to

beer brewing, and rain barrels

to worms, explore the many

ways to be more self-reliant

from garden to kitchen. In a

festive atmosphere, visitors will

discover community through

the sharing of down-to-earth

skills (for details visit

www.spiritandplace.org).

Presented by the Irvington

Green Initiative. Questions?

Call 317-359-2206 or email

writewords66@gmail.com.

EVENT #8 Localizando FoodSunday, November 7, 1:00 p.m.-3:00 p.m.

Indianapolis Art Center, 820 E. 67th St.

An innovative documentary and

stop-motion animation film,

both created by local youth,

explore the social implications

of insufficient food choices. The

films showcase local projects

challenging the status quo and

changing the way Indianapolis

eats. Dialogue with local

filmmakers and residents,

facilitated by youth, will follow.

Presented by The Latino/a Youth

Collective. Questions?

Call 317-892-9323 or email

info@latinoyouthcollective.com.

EVENT 9 Robert Egger on Food as Social ChangeSunday, November 7, 1:00 p.m.-3:00 p.m.

Arthur M. Glick JCC, Laikin Auditorium, 6701 Hoover Rd.

A donation of a ten-pound can of any tomato product for Second

Helpings is appreciated.

Robert Egger, the influential

and provocative founder of

DC Central Kitchen (the

nation’s first “community

kitchen”), will lead a

conversation about hunger and

social change. Test your

knowledge with the opening

quiz (led by Second Helping

Executive Director Cindy

Hubert), watch two videos, and

participate in a lively discussion

moderated by Rabbi Aaron

Spiegel. The videos were

created by a 15-year old

Maryland student and Second Helpings, which models the DC

Central Kitchen in Central Indiana. Presented by the Ann Katz

Festival of Books, Arthur M. Glick JCC. Questions? Call

317-251-9467 or email lfreeman@jccindy.org.Photo by Quay Kester

Phot

o by

L. L

y, N

. Mar

tinez

, B. M

iller

, D. S

alin

as

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EVENT #11 Edible Landscaping with Rosalind CreasySunday, November 7, 2:30 p.m.-4:00 p.m.

Indianapolis Museum of Art, Tobias Theater, 4000 N. Michigan Rd.

$5 public / $3 IMA members / Free IMA Horticulture Society

Rosalind Creasy, pioneer in the

field of edible landscaping and

award-winning professional

photographer, gives a mouth-

watering slide presentation on

the beauty, sustainability, and

practicality of edible gardens.

Learn the art of incorporating

food-producing plants and

trees into landscapes, discover

recommended plants for the

Midwest, and learn key design

principles. Presented by the

IMA Horticultural Society.

Questions? Call 317-923-1331

or go to www.imamuseum.org.Photo by Rosalind Creasy 2009

EVENT #10 The Orphans’ FeastSunday, November 7, 2:00 p.m.-4:00 p.m.

St. Luke’s United Methodist Church, 100 W. 86th St.

Donations requested

Experience “feasting” through the eyes of sub-Saharan African

orphans as you partake in a typical meal of white cornmeal and

water. A documentary from WFYI, as well as photographs,

showcase African orphans preparing, consuming, and celebrating

their food. SOHO President Cynthia Prime will moderate a

discussion on food as their key to safety, security, health, and hope.

Panelists include Rev. Dr. Marion Miller, St. Luke’s United Methodist

Church with two SOHO staff members: Sheila Viswanathan, a native

southern African, and nutritionist Annie Elble. Also, enjoy music,

share personal experiences of hunger and feasting, and create

beaded cutlery for SOHO’s Welcome Place for vulnerable children

in Mhlosheni, Swaziland. Presented by Saving Orphans through

Health and Outreach (SOHO). Questions? Call 317-471-3478 or

email annieelble@savingorphans.com.

EVENT #12 Just Like Grandma MadeSunday, November 7, 3:30 p.m.-5:30 p.m.

Marian University, Stokely Mansion, 3200 Cold Spring Rd.

Sample the smells and tastes of different cultures and

neighborhoods as seniors share their favorite food memories and

recipes from the past. Learn about food’s historical and personal

significance in videotaped testimonies, explore how food binds the

generations together, and share your own family food stories.

Presented by Elders at the Table. Questions? Call

317-464-5116 or email info@eat-project.org.

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19

EVENT #13 Amen for the SensesSunday, November 7, 4:00 p.m.-6:30 p.m.

North United Methodist Church, 3808 N. Meridian St.

Non-perishable food donation requested.

Savory soup

smells, piano

music, and

food

memories

combine in

this evocative

program that

brings

together

visual artist

Leah Gautier

preparing soup on stage, Kate Boyd and Anna Briscoe performing

Olivier Messiaen’s Visions de l’Amen for two pianos, and Rev. Kevin

Armstrong talking about food in our personal, communal, and

spiritual lives. Soup will be served at the conclusion. Presented by

the Jordan College of Fine Arts, Butler University. Questions? Call

317-940-9709 or email kboyd@butler.edu.

MONDAY

EVENT #14 De-Mystifying Food ChoicesMonday, November 8, 6:30 p.m.-8:30 p.m.

New Day Meadery, 1102 Prospect St.

Do you know the difference between grass-fed and grass-finished?

Heirloom and heritage? Organic and all natural? Learn to make

ethical food choices and navigate complex and confusing marketing

terminology. Presenters include Tyler Henderson, Big City Farms

farmer and co-owner of Indy Winter Farmers Market (moderator);

Chris Eley, chef-owner, Goose the Market (meat); John Egerton,

culinarian (seafood); Todd Jameson, Balanced Harvest Farm farmer

and owner (vegetable/fruit); Ed Stites, culinarian (coffee/tea); and Tia

Agnew, co-owner, New Day Meadery (alcohol). Presented by Slow

Food Indy. Questions? Call 317-652-5745 or e-mail

tylerhenders@yahoo.com.

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MONDAY

EVENT #15 Andrew Zimmern:2010 Efryomson Lecture Series

Monday, November 8, 7:00 p.m.-9:00 p.m.

IUPUI, University Place Conference Center and Hotel, Auditorium

850 W. Michigan St.

Andrew Zimmern,

international traveler

and host of the

Travel Channel’s

“Bizarre Foods,”

shares his unique

experiences

discovering the

cuisine and culture

of more than 80 countries. Zimmern is a James Beard Award-

winning TV personality, food writer, and chef. Presented by the

Department of Tourism, Conventions, and Events Management,

IUPUI. Questions? Call 317-274-2599 or email yafu@iupui.edu.

TUESDAY

EVENT #16 Get Healthy Franklin!Tuesday, November 9

5:30 p.m.-7:00 p.m. Healthy Eating Fair

Atrium, Napolitan Student Center

7:00 p.m.-8:30 p.m. Panel Discussion

Branigin Room, Napolitan Student Center

Franklin College, 101 Branigin Blvd., Franklin, IN

Gather tips at the “Healthy Eating Fair” on tailgating, packing lunch,

eating out, and more. Three nutrition experts will talk about kids

and vegetables, hidden sources of sodium/sugar/calcium, and healthy

food preparation. Conclude with a panel discussion about the “Get

Healthy Franklin!” initiative. Panelists include James Moseley,

president, Franklin College; Larry Heydon, president/CEO, Johnson

Memorial Hospital; David Clendening, superintendent, Franklin

Community School Corporation; and Fred Paris, mayor, City of

Franklin. Presented by Franklin College. Questions? Call

317-738-8189 or email dbaumgardner@franklincollege.edu.

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EVENT #17 Jabberwocky: One Pint at a TimeTuesday, November 9, 5:30 p.m.-7:00 p.m.

Indiana History Center, Lilly Hall, 450 W. Ohio

(parking will be validated with attendance)

Pre-register by November 8

Sample Indiana craft beers and explore the world of the corner

pub as local brewers, bartenders, historians, and beer drinkers

“jabber” stories of pints, six-packs, and kegs. Douglas Wissing,

author of “One Pint at a Time: A Traveler’s Guide to Indiana

Brewpubs,” and others will share stories before YOU are invited to

share your own tales. Also enjoy a “beer bottle symphony.”

Presented by the Indiana Historical Society. Questions? Call

317-232-1882 or email programs@indianahistory.org.

EVENT #18 Balancing Food & MovementTuesday, November 9, 6:00 p.m.-7:30 p.m.

St. Luke’s United Methodist Church, 100 W. 86th St.

Pre-register by November 7

Women will

learn the art

of making

healthy food

and activity

choices that

nourish mind,

body, and

soul. Explore

mindful eating

practices,

collect healthy

recipes, and participate in simple exercises suitable for work or

home. Presenters include Deb McClure-Smith and Alix Litwack of

Good Earth Natural Food Store and Miriam Resnick, founder of

Mindful Movement Studio. Participants should wear comfortable

clothes and bring an exercise mat, if possible. Presented by Good

Earth Natural Food Store. Questions? Call 317-257-6463 or email

info@mindfulmovementstudio.com.

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TUESDAY

EVENT #19 Near Eastside Ag CrawlTuesday, November 9, 6:00 p.m.-9:00 p.m.

Englewood Christian Church, 57 N. Rural St.

Donations requested; pre-register by October 15

Sample local fare from unique

urban gardens on this

delicious tour that celebrates

the locally grown food in the

Near Eastside community,

culminating with dinner and

discussion. Visit Victory Acres,

a community-supported agriculture program; Miracle Place, a

community garden; Pogues Run Grocer, a community-owned

grocery; Kay Grimm and Sue Spicer’s Fruit Loop Acres, a

Permaculture fruit farm; and Paramount School of Excellence, a

new Charter School with a “give forward” garden. Buses will

depart from and return to Englewood Christian Church. Presented

by Neighbor Power! Questions? Call 317-396-0588 or email

sthomas@lisc.org.

EVENT #20 At Abraham’s Table:Sharing the Hospitality of God

Tuesday, November 9, 6:30 p.m.-8:30 p.m.

Second Presbyterian Church, The Community Room (2nd Floor)

7700 N. Meridian St.

$15; pre-register by November 3

Jews, Christians, and Muslims gather over delicacies from the land

and heritage of their common ancestor, Abraham. Practice table

fellowship over Middle Eastern food prepared by Istanbul Café and

discuss how hospitality breaks down social, political, and religious

barriers. Presenters include Rabbi Jonathan Adland, Indianapolis

Hebrew Congregation; Rev. Lewis Galloway, Senior Pastor, Second

Presbyterian Church; Dr. Kent Millard, Senior Pastor, St. Luke’s

United Methodist Church; and Mikal Saahir, Imam, Nur-Allah Islamic

Center of Indianapolis. Pre-register through Second Presbyterian

Church, Indianapolis Hebrew Congregation, Interfaith Hunger

Initiative, Niagra Foundation, Nur-Allah Islamic Center, or St. Luke’s

United Methodist Church. Presented by Second Presbyterian

Church. Questions? Call 317-253-6461, ext. 354, or email

bmcgee@secondchurch.org.

23

WEDNESDAY

EVENT #21 Learn to Grow Your OwnWednesday, November 10, 6:30 p.m.-8:30 p.m.

Keep Indianapolis Beautiful, 1029 Fletcher Ave., Ste. 100

Even a novice can learn to grow his or her own food through this

interactive workshop in which gardening expert Ginny Roberts

teaches the basics of herb and vegetable gardening. Then join Renee

Sweany, owner of Green Piece Indy, to discover how to transform

kitchen scraps into nutrient-rich garden compost through

vermicomposting. Finally, tour KIB’s Gold LEED-certified facility

with President David Forsell. Presented by Keep Indianapolis

Beautiful (KIB). Questions? Call 317-264-7555 or email

jskehan@kibi.org.

EVENT #22 Service Through Sponge Cake:Cookbooks Shaping Communities

Wednesday, November 10, 6:30 p.m.-9:00 p.m.

Indianapolis-Marion County Public Library, Central Library

Clowes Auditorium, 40 E. St. Clair St.

Recipe enthusiasts and philanthropists unite at this event which

examines the intersection between culinary arts, social history, and

philanthropy. Author Anne L. Bower, who pioneered the idea of

using cookbooks for historical inquiry, will present and discuss

charity cookbooks. Participants will have an opportunity to peruse

a new digital, searchable collection of Hoosier community

cookbooks dating back to the turn of the 20th century. Presented

by University Library, IUPUI. Questions? Call 317-278-2322 or

email kpsorrel@iupui.edu.

Keep theconversation going!

www.indytalks.info

24

WEDNESDAY

EVENT #23 Unexpected Guests at the TableWednesday, November 10, 6:30 p.m.-8:30 p.m.

Christian Theological Seminary, Shelton Auditorium

1000 W. 42nd St. (parking in 42nd Street lot)

Non-perishable food or monetary donations requested for

Gleaner’s Food Bank.

Hear traditional and contemporary stories about feeding the

hungry from Islamic, Jewish, and Christian traditions. Taking

inspiration from both sacred literature and tales of hungry

Hoosiers, audience members will also share their own personal

experiences and connect with people involved in local hunger

relief. Presenters include Dr. Marti Steussy, MacAllister-Petticrew

professor of biblical interpretation, Christian Theological Seminary;

George Kelley, education director at Congregation Beth-El Zedeck;

Rev. Callie Smith, program manager for Lifelong Theological

Education, Christian Theological Seminary; and Khabir Shareef,

actor and historical interpreter with Storytelling Arts of Indiana.

Presented by Christian Theological Seminary. Questions? Call

317-931-4225 or email LifeEd@cts.edu.

EVENT #24 Seven Courses of SoundWednesday, November 10, 7:00 p.m.-9:00 p.m.

Unitarian Universalist Church of Indianapolis, 615 W. 43rd St.

$10 (or $5 with donation of cookware/kitchen utensil)

free for ages 12 and under

This sumptuous

soundscape combines

kitchen implements

(from clanging pots to

bell-like Bundt pans),

instruments (from

strings to squeeze

boxes), vocal sounds,

and food stuff to create

an improvisational performance that follows the courses of a meal:

drinks, appetizers, soup, entrée, salad, dessert, and coffee and port.

Led by Thin Air, this performance for all ages will be interactive, so

bring your kitchen items to join in the fun. If you wish, leave them

as donations, in support of the homeless population and those re-

entering society after prison release. Presented by Thin Air.

Questions? Call 317-402-4724 or e-mail thinairindy5@gmail.com.

25

THURSDAY

EVENT #25 The Chicken ShowThursday, November 11, 6:00 p.m.-10:00 p.m.

Wheeler Arts Community Center, 1035 Sanders St.

This interactive event explores the chicken beyond a source of

food and inspires you to think outside the coop. Consider chickens

not only as inspiration for art and writing, but as living sculptures

themselves. Michael Perry—journalist, humorist and author of the

memoir “Coop: A Family, a Farm, and the Pursuit of One Good

Egg”—will share a reading at 7:30 p.m., University of Indianapolis

students will display themed artwork, and local IPS students will

share writings. Create your own artistic and literary response also.

Presented by the Kellogg Writers Series, University of Indianapolis.

Questions? Call 317-788-2018 or email mckelveyk@uindy.edu.

EVENT #26 Commercial vs. TraditionalAgriculture: What’s Working,What’s Not, and Why

Thursday, November 11, 7:00 p.m.-9:00 p.m.

Indiana State Museum, Dean and Barbara White Auditorium

650 W. Washington St.

Engage a panel of experts in dialogue about the advantages and

disadvantages of commercial and traditional agriculture while

exploring ways that Indiana can leverage both systems to achieve

greater health and economy in our community. Panelists include

Chad Gregory, senior vice president of United Egg Producers and

co-founder of the Center for Food Integrity; Todd Jameson, owner

of Balanced Harvest Farm and CSA and president of Slow Food

Indy; and David Randle, co-founder of Central Indiana Organics.

Presented by The Goods: Thoughtful Marketing, Authentic Living.

Questions? Call 317-985-5523 or email Gail@thegoodslife.com.

Phot

o by

C. J

. Shi

mon

and

J. L

inde

man

n

Check out ournew blog!

www.spiritandplace.

wordpress.com

26

THURSDAY

EVENT #27 Food, the Psyche, and WellnessThursday, November 11, 7:00 p.m.-9:00 p.m.

Unitarian Universalist Church of Indianapolis, 615 W. 43rd St.

A dark side of the food revolution is the distortion of body image

and the escalation of eating disorders. This presentation explores

the interplay between mental well-being and our eating habits

through the lens of art therapy, psychoanalysis, and health care.

Presenters include Liza Hyatt, mosaic artist, poet and art therapist

with the Clarian Health Charis Center for Eating Disorders; Gary

Sparks, Jungian analyst; and Lori Walton, registered nurse and

pediatric weight management coordinator for Peyton Manning

Children’s Hospital at St. Vincent. Presented by the Central Indiana

Friends of Jung. Questions? Call 317-709-2888 or email

tonyg301@comcast.net.

EVENT #28 Uncovered: Food for ThoughtFriday, November 12, 5:00 p.m.-9:00 p.m.

Stutz Art Space, 212 W. 10th St., Rm. B-110 (free parking on 11th St.,

Capital or Senate Ave.; enter through Bearcat Alley)

Enjoy an art and culinary exhibit that features the sketchbooks and

journals of both artists and chefs alongside their finished creations.

A panel discussion will illuminate the creative process, from initial

idea through the development and production of a work of art or

signature dish. Participating visual artists and chefs include Ginny

Taylor Rosner, Jerry Points, Julia Zollman Wickes, Kate Oberreich,

Lydia Burris, Marilynn Derwenskus, Nancy Lee, Rita Spalding,

Stephanie Lewis Robertson, Patrick Flaherty, Carol Ann Richardson

Davis, and Chef Erin Kem of R Bistro. Follow their creative process

at www.uncoveredindy.wordpress.com. This event also debuts the

new illustrated cookbook featuring favorite recipes from Stutz

Artists Association members and Uncovered Indy. Presented by

Stutz Artist Association. Questions? Call 317-503-6420 or email

education@stutzartists.com.

FRIDAY

Phot

o by

Kat

e O

berr

eich

presents

Lunch withMichael Pollan

Friday,November 12, 2010

See page 4 for details!

27

EVENT #30 PechaKucha Indy Volume 11:Food For Thought

Friday, November 12, 8:00 p.m.-10:30 p.m. (doors open at 7:30 p.m.)

The Athenaeum Theatre, 401 E. Michigan St.

$10 ($5 for students with valid I.D.)

Creative presenters compete for your attention as they proffer

Food for Thought concepts for our community in this fast-paced

event. The quick-fire format (20 slides in 20 seconds each), the

presentations by local innovators, and the well-stocked bar

combine to create a rock show of ideas. A portion of the ticket

price will be given as a prize to one of the contenders through an

audience choice award. Presented by Pecha Kucha Indianapolis.

Questions? Email info@pkindy.org.

Phot

o by

Cra

ig M

cCor

mic

k

EVENT #29 The Threat of Unsafe FoodFriday, November 12, 7:00 p.m.-9:30 p.m.

Indiana Medical History Museum, 3045 W. Vermont St.

Pre-register by November 10

Enjoy a quiz show about

food additives, an exhibit of

Indiana public health

posters (some drawn by

Indiana native Gaar

Williams), and a provocative

discussion by Jeff Bennett, a

graduate student in IU’s

School of Liberal Arts at

IUPUI, and Stephen Jay,

M.D., professor of Medicine

and Public Health at Indiana

University School of

Medicine, Department of Public Health. Bennett will discuss two

Indiana natives instrumental in establishing the pure food and drug

laws: Dr. John Hurty, Indiana State Health Commissioner (1896-

1922), and Dr. Harvey Wiley, Head of the U.S. Bureau of Chemistry

(1883-1912). Dr. Jay will discuss our nation’s history of food

adulteration and his own work to spread awareness on Capitol

Hill. Presented by the Indiana Medical History Museum. Questions?

Call 317-317-635-7329 or email education@imhm.org.

28

EVENT #32 Take a Bite of Indiana HistorySaturday, November 13, 9:30 a.m.-11:30 a.m.

Indiana State Museum, Multi-Purpose Room, 650 W. Washington St.

$5.50 if pre-registered by November 10;

regular museum ticket cost on day of event

Participants of all ages will embark on this family-friendly adventure

through Indiana history. Beginning with a guided tour of the Indiana

State Museum, you will discover the role of food in the economic,

social, and cultural life of Indiana, especially the Haughville

neighborhood. The tour culminates with a visit to the historic L.S.

Ayres Tea Room. Then become a “food historian” as you investigate

Hoosier artifacts, photographs, and traditions at interactive learning

stations, including making and sampling Slovenian potecia bread.

Presented by History Educators Network of Indiana. Questions?

Call 317-232-1637 or email kclauser@iupui.edu.

SATURDAY

EVENT #31 Spirited ChaseSaturday, November 13, 9:00 a.m.-3:30 p.m.

WFYI, 1630 N. Meridian St. (parking on Pierson St.,

accessed via 16th or 18th St./Meridian or Illinois St.)

$25 per car; pre-register by November 5

Visit four

mystery

destinations

that explore

food and

hospitality

in

Indianapolis.

Assemble a

team,

register

online or

call, and join

WFYI for

the launch

party, tour,

and wrap-up celebration. At each stop you’ll have the chance to

learn more, take photos, and interact with the site host. Photos and

film of the adventure will be captured for television and web

stories. Also, go to our website now to submit your Thanksgiving

story. Lynn Rosetto Kasper, of NPR’s “The Splendid Table,” will

choose her five favorite stories. Selected tales will be aired adjacent

to her annual “Turkey Confidential” program on Thanksgiving Day.

Presented by WFYI. Questions? Call 317-636-2020 or email

chase@wfyi.org.

Support Indiana’s largest civic festival and send your gift today!

Contribute $15 to celebrate the festival’s 15th birthday …

or give $50 in honor of Festival Director Pam Blevins Hinkle’s 50th birthday in October …

or give a gift in memory/honor of someone special in your life.

Gifts of all sizes are welcome! See page 44 for details.

29

EVENT #33 Urban Gardens: Building CommunitySaturday, November 13, 11:00 a.m.-2:00 p.m.

Felege Hiywot Center, 1648 Sheldon St.

Enjoy this hands-on family event in which kids create healthy, fun

snacks from locally-grown produce and sow seeds in planters they

create from recycled materials. Adults will enjoy a panel discussion

on the impact of gardens in urban communities. Panelists include

Kristina Swatts, community garden founder, Community Heights

Neighborhood; Aster Bekel, executive director, Felege Hiywot

Center; Joe Foster, community garden organizer, St. Joan of Arc;

Heather Meloy, staff member, Citizens Action Coalition; and Julia

Vaughn, Downstream Project coordinator, Citizens Action Coalition

Education Fund. Presented by Citizens Action Coalition Education

Fund. Questions? Call 317-253-3535 or email hmeloy@citact.org.

EVENT #34 Bitter and SweetSaturday, November 13, 12:00 p.m.-2:00 p.m.

Butler University, Center for Faith and Vocation, 4600 Sunset Ave.

Tickets required, reserve at butlerbittersweet@yahoo.com by November 7

Enjoy a tapas-style “progressive dinner” that highlights food in

sacred practices, and the place of food and religious diversity in our

city. Using organic produce from Butler’s new campus farm, Hindu,

Jewish, Christian, Muslim, Native American, and other interfaith

partners will create dishes and share food stories that interpret the

“Bitter and Sweet” theme through diverse cultural and religious

lenses. Presented by the Center for Faith and Vocation, Butler

University. Questions? Call 317-923-7253 or email

butlerbittersweet@yahoo.com.

30

EVENT #37 15th Annual Public ConversationSaturday, November 13, 7:00 p.m.-8:30 p.m.

Emmerich Manual High School, Auditorium, 2405 Madison Ave.

(enter through Door #26)

Hear thought-provoking voices discuss

important social justice issues related to food.

Presenters include former professional

basketball player Will Allen, founder and CEO

of Growing Power, Inc., and Frances Moore

Lappé, author of the three-million copy Diet for

a Small Planet. Q&A will follow. Presented by

Spirit & Place. Questions? Call 317-278-3623 or

email festival@iupui.edu. See detail and bios on page 10.

EVENT #36 Learning About the World atthe Grocery Store

Saturday, November 13, 2:00 p.m.-5:00 p.m.

Saraga Market, 3605 Commercial Dr.

Internationally-known social

change artist Harrell Fletcher is

working with Lafayette Square

residents to create this feast of

cultures at Saraga International

Grocery, a prominent city hub

for diversity. Wander from aisle

to aisle to learn about the

history and traditions of

international cultures through

the lens of food. Watch

cooking demonstrations, hear

presentations, and enjoy music

and dance. This project is part

of “Made for Each Other,” a series of community-based art projects

occurring in eight different Indianapolis neighborhoods. Presented by

Big Car. Questions? Call 317-450-6630 or email info@bigcar.org.

Phot

o by

Jim

Wal

ker

SATURDAY

EVENT #35 We Are What We EatSaturday, November 13, 1:00 p.m.-4:00 p.m.

Indiana State Fairgrounds, Normandy Barn, 1200 E. 38th St.

(Fairgrounds Gate #1 or #6 and follow signs)

Faith inspires many life

choices, including food

preparation and preservation.

Hear a Mennonite perspective

and learn from experts in

gardening and nutrition in this

multi-dimensional program.

Tour the Indiana State

Fairgrounds Commission

Greenhouse and consult with

master gardeners. Learn about

community gardens and beekeeping. See demonstrations on

canning, drying, and freezing. Taste dishes made from local foods.

Peruse and purchase cookbooks from Global Gifts. Presenters

include Jeni Hiett Umble, Mennonite Pastor; Christina Ferroli and

Steve Mayer, Purdue Extension—Marion County; Justin Armstrong

and Mark Brammer, Indiana State Fairgrounds; and Lali Hess, The

Juniper Spoon. Presented by First Mennonite Church. Questions?

Call 317-870-8132 or email faithandfoodpreservation@gmail.com.

Phot

o by

Jen

i Um

ble

31

SUNDAY

EVENT #38 Word HungerSunday, November 14, 6:00 p.m.-7:30 p.m.

Indiana State Fairgrounds, The Normandy Barn,

1202 E. 38th St. (Fairgrounds Gate #1 or #6 and follow signs)

Non-perishable food donation requested

Local poets appear live and in a video by WYFI producer Jim

Simmons featuring poems painted on barns in participating

counties. The poetry was gleaned from community conversations

about each county’s relationship with food and food production

and how it impacts the lives of each community and its citizens.

Poets include: Barry Harris (Boone County), Ruthelen Burns

(Hamilton County), Phoenix Cole (Marion County), and Joe

Heithaus (Putnam County). Fort Wayne artist Gwen Gutwein’s

barn paintings and Ken Torr’s barn photography will also be on

exhibit. Presented by Brick Street Poetry Inc. Questions? Call

317-344-9838 or email wordhunger@brickstreetpoetry.org

A Feast of Ideas!Read what fellow Hoosiers have to say, learn more about neighborhood and global food issues, andshare your own stories and recipes.

Local Voices

Read personal reflections on the following pages by Ibrahim Khalil AlGhani, KatyMarquez Carter, Joshua M. Edwards, Louise E. Goggans, Warren P. Henegar, AmyNorwalk, Mike Redmond, Jeff Simmons, and Ann Stack. Essays can also be viewedonline at www.spiritandplace.org (go to festival page click “Local Voices” or“Reference Materials”). Stay tuned to WFYI Radio 90.1 to hear these stories readby the authors during “All Things Considered” in late October and earlyNovember. To read past essays, visit www.spiritandplace.org and go to “PastFestivals.”

Blog

Check out our new blog at www.spiritandplace.wordpress.com for more conversation.

Indiana Humanities Council

Share memories and recipes, check out exhibits and events, andlearn more about food in Indiana through the Council’s two yearcelebration of food and its role in our lives. Spirit & Place isproud to partner with the Council on their Food For Thoughtinitiative. Visit www.indianahumanities.org for more information.

Perpetual Pitch-In Project

Gather friends and family or colleagues and co-workers between November 12-14 and help us create48 consecutive hours of community meals! Pack your pitch-in with good conversation about food andpositive action to benefit our community. See page 4 for details.

32

Mike Redmond

Ibrahim Khalil AlGhaniHusband and father

Organic food—thought to be tastier, healthier, safer for theenvironment, and more humane—is the fastest growing sector ofthe American food marketplace, according to the United StatesDepartment of Agriculture. The demand for halal food, or food thatis permissible under Islamic dietary guidelines, has increased in theUnited States for similar reasons. For example, zabiha (Islamically-slaughtered meat) is perceived to be healthier, more flavorful, andhave a more humane form of killing.

Generally, all foods are considered halal with the exception of thefollowing: swine/pork and its by-products; animals improperlyslaughtered or dead before slaughtering; foods containing alcoholicdrinks and intoxicants; carnivorous animals, birds of prey andcertain other animals; and foods contaminated with any of theaforementioned products.

The Qu’ran is consistent with the Old Testament in its prohibitionof pork. The prohibition is for health reasons as the pig has alimited excretory system and only excretes 2 percent of its uricacid content. High uric acid levels can be injurious to human health.The pig is also known to be a host for parasites and diseases andcannot be slaughtered Islamically because it does not have a neck.

The goal of slaughtering under Islamic law is to cause as little painas possible to the animal and to rid the meat of toxins caused byremaining blood, which is considered a toxin as it contains anabundance of uric acid. A proper slaughter must meet strictrequirements. The animal must be fed as usual and given water justprior to slaughter. The area in which the animal is to beslaughtered must be clean. The animal must be positioned facingMecca and no other animals can view the kill. And the actualslaughter must be undertaken by a Muslim using a single cut on thethroat with a sharp blade, while reciting the name of God. Finally, allblood must be drained from the animal.

I rarely ate properly slaughtered meat (zabiha) as a child. My familyexperimented with vegetarianism for a short time. Once that stagehad passed, we consumed zabiha meat on holidays and on the rareoccasions when my father or a family friend would slaughter ananimal. If you wanted zabiha meat in those days, you had toslaughter your own animal. Zabiha meat was not offered by anyarea restaurants, nor was it available at the grocer.

As a Muslim youth, I followed the prohibition against pork andintoxicants, but rarely consumed zabiha meat. I watched my friendsconsume Twinkies, Ding-Dongs, Skittles, Starburst, Oreo cookies,and Wonder Bread. I was not able to join them. All of these itemscontained pork and were off-limits to me. The pervasiveness ofpork during my youth, as well as public disregard for such religiousdietary restrictions, led me to ingest pork on several occasionsdespite my diligence. I specifically recall ordering pizzas with groundbeef only for it to arrive with sausage.

My dietary patterns changed after living in Singapore and beingexposed to widely available zabiha meat. When I returned toIndianapolis, I attempted to only eat zabiha meat, but the transitionwas not easy. Many restaurants I used to frequent, I no longer can. Ieliminated my favorite Thai, Indian, and assorted ethnic restaurants.Fortunately for my waistline, I refrain from patronizing my favoritefast food joints also. I tend to eat at home more and buy my ownzabiha meat, which is increasingly available in area stores. It’s moreexpensive than non-zabiha meat, however. If I want to dine out, fourrestaurants in the Indianapolis area serve zabiha meat.

Both for religious and dietary reasons I am glad that Indianapolisand Central Indiana increasingly offers options to satisfy both thedemands of my faith and the desires of my taste buds. It not onlymeans that I feel more at home here, but I also will no longer haveto leave the city to have my favorite ethnic fare.

Halal Food—the New Organic

THE GOAL OF SLAUGHTERING

33

Blueberries

My sisters and I are grumpy. Complaining half-heartedly, I push myt-shirt sleeves onto my shoulders and shade my eyes from thevicious sun, dead overhead—wondering at the thin layer of sweatthat materialized over my whole body the instant I steppedoutside. I am handed a clean, empty plastic ice cream bucket, thekind with a wire handle.

I groan a bit, seeing that the shrubs our grandmother is pointingout are in the unprotected open, leaving us prey to the rays thatyou swear have fingers. The heat is painful, and I listen as myfreckled skin tells me this might be the day I actually burst intoflames. We face our target: bushes brimming with ripe blueberries,awaiting our pilfering.

I didn’t fully appreciate, back in 1980s south Mississippi, what mygrandmother had created in her backyard. Nor did I understandthe lengths she went to preserve everything that grew on hersmall-town lot. After blueberry season would come pecan season,and while we grumbled just as readily at our task of shelling, atleast we could do it on the shade of her porch.

There’s a funny thing about these memories: I consider them fond.How is that?

I can’t say that at the time of my harvesting chores I called them agift. Take the blueberries. Did I realize they only ripened once ayear? Was I aware that in any given year, depending on rainfall, theharvest might be meager? Had I ever compared the flavor of afreshly-picked blueberry with one that came from a clamshell in thesupermarket? Or, did it even occur to me that what I was pickingwas an entirely different thing from the chemically-manufactured“blueberry-flavored pieces” that dotted our box of muffin mix?

I can only deduce what has happened. To my actual memories ofheat, work, and perceived obligation, I’ve added nostalgia andawareness. I wasn’t picking blueberries alone on the side of theroad; I was doing it with the grandparent I knew best. But it wouldbe nearsighted to assume that this memory is about mygrandmother alone. I have lots of memories of her—from playingwith her 1950s costume jewelry to our trip to Disney World. Butthe memories I recall most often are the ones involving food. Food

from her garden, that we picked and shelled; food that we saw fromearth to table.

There is something in us that wants to know our food. It’s notcoincidence that I can’t remember much of what I ate as a child—most of it came from a box, prepared by myself and a microwave.My brain didn’t find the process interesting enough to reserve awrinkle in its honor. But when I was intimately involved in gatheringthe bounty of a plant, my gray-matter started taking notes. It couldhave been the effort involved—my perception of a fat, sweetblueberry as reward could come only after baking a few hours inthe grudge-bearing Mississippi heat. It could be the sensuous natureof the harvest—dirty fingernails and clothes wet with sweat, thesteady sound of the handmade pecan cracker—sending five-alarmmessages to the brain that something important was happening.

My guess is that it’s both of those things; but at heart, perhaps it’sthe relational aspect of the harvest—an experience I rarely knew.The way our generation learned to eat is downright promiscuous.We know so little of our food—the one thing we’re responsiblefor choosing to nourish our bodies. Our relationship with the foodwe eat should be more than reading calories on boxes andcounting servings on the Food Pyramid—these activities do littlemore than turn our meals into something we calculate instead ofsavor.

Even as a city-dweller, with not much more to my garden than afew late-planted tomatoes, there are ways for my family to knowour food. A once-a-week trip to a farmer’s market allows us tolook the grower of our food in the eye, even when we can’t grow itourselves. We can bring home some of our vegetables, not in plasticbags, but with dirt and roots still attached. We can get our goodsfrom a CSA (Community Supported Agriculture), where everyweek brings a box of surprises, forcing us to look up a newvegetable and get to know it better before eating it for dinner.

And when those options aren’t available or affordable, my kids andI can dig dirt in the backyard, plant some seeds, and see whatcomes up. And hope that by the time we are somewhere close tomy grandmother’s age, we’ve learned something.

Katy Marquez CarterFood blogger @ http://katymcarter.com

RELATIONAL ASPECT OF HARVEST

34

Joshua M. EdwardsEmmerich Manual High School, STAR Academy, FFA Vice-President

As children we eat and often complain about the foods that are setin front of us. The types of food that we usually like are influencedby the foods that our parents and grandparents have prepared forus. Those foods are often what connect us to our heritage, as someof these foods are the same foods that our ancestors were eatingmore than two hundred years ago. As we move into our teenageyears, we develop our own particular likes and dislikes for thefoods we eat. Our tastes are influenced by our families, cultural andethnic groups, religious beliefs, and personal tastes.

Food is a central focus and common link among teenagers. As ateenage student in an urban high school, I’ve noticed that thisinfluence towards certain foods is visible among my friends. Whilewe eat the same lunch at school every day, our dinners differgreatly. My family has a traditional American background, so foodsserved at my house include hamburgers, macaroni and cheese, andcorn dogs. My friend, Maricela, comes from a Hispanic backgroundand speaks of her family eating tacos, enchiladas, and chorizo. Katie,who is from an Italian background, often speaks of her family eatingpasta, alfredo sauces, and white chili. Ilesha, who is African-American, talks about eating fried chicken and collard greens.

Even though we were raised eating different foods, we have neverbeen afraid to venture into the cultures of our friends during themeals that we share outside of school. As my friends and I are allactive FFA members, we often find ourselves eating together afterlong days in competition or even longer nights in conferences. Eachtime we eat together we spend more time arguing over where toeat than we spend actually eating. As with any group, there aremembers that have strong likes and dislikes, and it can bechallenging to accommodate everyone’s individual tastes.

Recently, we sat down to eat in an authentic Mexican restaurant.Maricela began to list off the things that she liked, as the rest of ussat skimming the menu that had a mix of English and Spanishwords. Not even the combination of pictures and two years ofSpanish in middle school assisted us in what foods to order. As ourplates arrived, Maricela watched the reaction of our faces as thewaiter placed our meals in front of us. Most of us had looks ofdelight, as we tasted the succulent morsels on our overflowing

plates. Our advisor reminded us of the mandatory two-bite rule(which means you must try two bites of something before youdecide if you like it or not). Only a couple of people stoppeddevouring their meals after the first two bites, but those are the“regular” picky eaters. Maricela was our guide through the meal, asshe explained what we had just eaten and how it was made,continuing to introduce even more Spanish words than the menu.

My FFA chapter and my immediate circle of friends are just a smallrepresentation of the diverse tastes and foods eaten by theapproximately one thousand students at my school. While we haveall been raised in the same neighborhoods and gone to the sameschools since kindergarten, there are still major differences in thefoods we eat. Even fifty years ago, most of this country atetraditional American food: fried chicken, meat and potatoes, hotdogs, and apple pie. Today, we are not so much a “melting pots” butmore like a smorgasbord, especially in the urban setting where Ilive. Cultural groups are maintaining their traditions, especiallywhen it comes to food. In my community you can eat anything fromThai, Chinese, Mexican, Indian, to German food on a different nightevery week. As friends, we encourage one another to trysomething different and to broaden our understanding of the globalworld that we live in today. Food is universal; everyone has to eat!Even if I don’t care for the spicy hot chorizo or sauerkraut, I havetried it and my friends appreciate my willingness to embrace theirtraditions. They also enjoy making fun of me and the faces I makewhen I try something new that tastes unlike anything I have evereaten.

While our families seem to be the biggest factor in determiningwhat foods we eat, our friends and communities provideopportunities for us to explore the unknown. Gathering around atable with good food and good friends is universal. Our familiesshape us, but our friends open the doors to a world that we mightnever have explored. Food, the nourishment for our bodies,becomes the catalyst for our life experiences and builds strongbonds and understanding between cultures. Now, please pass theempanadas and guacamole. GRACIAS!

A Smorgasbord of Friends and Food

EXPLORE THE UNKNOWN

35

Soul Food: My Legacy

Food is nourishment for the body, a stimulus for the mind, but it isoften more importantly food for the soul. This is especially truewhen food is a unique part of a culture and bridges the gapbetween generations. This is the case with me and my ancestorsfrom Africa and from the South. In the transition and acculturationof African people from their homeland to the southern states, theirlove of “soul food” has survived intact.

This cuisine has continued to be the most accepted fare in myfamily for many years, and it’s true with most Black people fromthe South who belong to my generation. Food is a symbol of loveand was used in my family to celebrate every special occasion frombirth to death. These traditions are so deeply embedded in myfamily that our favorite foods richly deserve to be called “soulfood.”

As a small child I came to understand the importance of food tomy family because it was never wasted, and whatever was left overbecame a part of the next day’s meal. I became an early member ofthe “clean plate club” and knew that whatever Momma put on myplate, I was expected to eat it. I was never asked if I liked it, I wasnever allowed to complain about it, and I never questioned mymother about its nutritional content.

Holidays were great times for our celebration of “soul food.” Mymother and her older sister would compete to produce the mostfood and the tastiest desserts at Thanksgiving and Christmas. Myhusband was amazed the first time he attended a familyThanksgiving dinner because of the enormous amount of food thathad been prepared for our combined families of only about twentypeople. My mother’s specialty was pies and cobblers; my auntspecialized in cakes.

Food was also important because that was one of the ways thatboth my mother and my aunt were able to earn money. They werein great demand because both were excellent cooks, so theirtalents were well known. They were also the two persons thatwere always responsible for cooking the church dinners—a realtreat even when it was a funeral dinner.

It was at our special celebrations that I was able to eat what Idesired, rather than what I was given. It was truly a moment that Itreasured, so I usually ate as much as I could. I had no idea thateating my mother’s fried chicken, collard greens, and cornbread,topped off with a generous portion of peach cobbler, had anythingto do with my weight. I just loved every moment of my freedom ofchoice.

When I became a teenager, I noticed that there were other girlswho were slender and looked great in the tight skirts and pantsthey wore. I suddenly realized that I was fat! I knew that my cousinDorothy was fat, because she had been teased since we had been ingrade school. I was in a dilemma, not knowing what to do andcertainly knowing that I could not ask my mother. All the females inmy family were fat and considered it normal. Any attempt to bedifferent would have met with resistance.

I was a freshman in college when I learned that there was a directconnection between my “soul food” diet and my weight. Thanks tothe vast expanse of the Bloomington campus and the dormitoryfood, which was real culture shock, I lost 30 pounds that year andfinally felt like a normal female. My mother was not happy with mynew figure and was certain that I was ill. I was back to Momma’stable, but I now understood that I didn’t have to eat it all. I hadother things to celebrate besides food. I had the determination toleave my old habits behind as I looked forward to my career as adietitian. It didn’t seem likely that I would be a good example toothers if it was obvious that I couldn’t control my own weight.

The traumatic event that occurred to underscore my decision wasthe early death of my cousin Dorothy at age thirty-five. She hadbeen my closest companion and playmate during my childhood. Herdeath made it clear to me that there are better things in life tocelebrate than food.

Though “soul food” was a symbol of love and celebration, it toooften destroyed our health. My hope is that my grandchildren, whohave no idea what traditional “soul food” is, will not becomevictims of obesity. May they learn to savor food as nourishment forthe body as well as the spirit of family and community.

Louise E. GoggansRegistered Dietitian, MS, DMSc, and Independent Consultant

THERE ARE BETTER THINGS IN LIFE

36

Warren P. HenegarFarmer and Monroe County Councilman

In the early days on the farm, when we were striving for self-sufficiency, we tried to eat everything. Some have not becometraditional favorites. I cooked raccoon for hours before the darkpurple flesh became tender enough to swallow, long after JoAnnaand the girls had gone to bed. I ate it anyway.

Possum is too fat. Its greasy, white flesh was not appealing toanyone but me. Folklore, here and in China, says snapping turtlescontain five different kinds of meat, but after numerous tries,sauces, and methods of preparation, all parts tasted like toughpond mud. Besides, the turtles are mean and aggressive. If onebites you, it hangs on until it thunders.

Eating local and seasonal foods has been a part of our food ethossince JoAnna and I settled onto a rundown farm in 1957. Ourinspiration, then and now, has been a back-to-the-land and healthfood movement that has afflicted a certain segment of Americanintellectuals since the 1840s.

Our farm straddles Ramp Creek, and the ramps—dark green, wildleek-garlic-onion plants—are the first sign of renewed life after thewinter. For the first 30 years, my cows, as anxious as any of us fora fresh bite, got to the ramps before I could. Thanks to a patchedup fence line, the ramps now cover the wooded hillsides frommid-March to mid-April. We serve them up with eggs, pasta, andsteak and sell them to fancy restaurants.

Next come wild greens in April and May. Our favorites are pokeand lamb’s quarter. In spring in the early 1960s, when I wascrisscrossing Monroe County daily for the federal ConservationService, older ladies in aprons and bonnets were a common sight,gathering wild greens alongside country roads and railroad tracks.I continue to hunt for morel mushrooms every year, though Inever find many, not being Indiana-born. Our youngest daughter,Jane, a birthright Hoosier, finds a few.

By late spring, our garden (what Hoosiers call a Democraticgarden: large, weedy, and messy) is producing tender lettuces, redradishes, and scallions. Together they require only a little oil andvinegar and salt.

Next are the summer squashes; bright yellow crooknecks are ourfavorites. By mid-June, new potatoes are ready. If paired withEnglish peas, baby potatoes fresh out of the dirt are anunparalleled treat.

The garden starts to come on strong in July. Frances Trollope toldher British readers in the 1830s that Indiana tomatoes are themost flavorful in the world. For our 50th wedding anniversary,JoAnna built me a small greenhouse. For a couple of years, I grewtomatoes year-round. But, I gave it up. It ruined the exhilarationof the first summer tomato.

Silver Queen sweet corn is hard to beat, its complex flavor full ofunidentifiable components. With successive plantings, the cornand tomatoes and other vegetables are on our plates until fall.

When the temperature finally cools enough to hang a carcass, weslaughter a plump young heifer. It is a family and friend occasion.The men and boys tend to the slaughter. The liver, weighingseveral pounds, is carefully extracted and carried to the women inthe kitchen. When the work is done, we all grab a beer and sitdown to a world-class feast with the liver fried up in bacon andonions.

Maple syrup is newly available in February, but is a year-long treat,especially on pancakes and fresh, Earlyglow strawberries. In thelate 19th century, Indiana was the number one producer of maplesyrup. It’s still the best; each year’s vintage is different. The bestsap comes from trees growing on an eastern slope, on loess, glacialtill atop residual limestone soil, in northwest Monroe County.

We look forward to wild meats—from fat, young squirrels in latesummer to deer meat in the fall and wild ducks in the winter,especially wood ducks furnished by my friend, John Gallman, agentleman, a scholar, and a great hunter.

Ever since I ate snake in southern China on one of my trips therein the 1970s, I have wanted to try an American snake, maybe oneof those six-foot-long black snakes that have lived in our attic forgenerations. Maybe this year.

While searching for a renowned dog restaurant in Shangsa, China,on a sweltering August day, the locals told us in no uncertainterms, “only barbarians eat dog in the summer.” What we eat, andwhat we don’t eat, has long defined us as a people, a tribe, or asindividuals. What we eat is not as vital as the love with which it isprepared and served and eaten.

Eating Seasonally and Locallyin South Central Indiana

EVER SINCE I ATE SNAKE

37

It’s My Mom’s Fault

I’m a foodie. So is my husband. In fact, before we were introduced,my friend said, “He’s great, such a nice guy and he loves food, justlike you.” My reaction surprised me. I suddenly felt insecure. Wasmy attraction to food that transparent? Maybe so, but that’s allright. If nothing else, food arguably led me to my soul mate.

My love for food started as soon as I could stand on a chair,alongside my mom in the kitchen. If she wore an apron, I donnedone, too. And when she stole a taste, I immediately helped myself.I spent hours with my mom, looking over her shoulder, helping herturn the pages in the cookbook, cracking the eggs, kneading thedough—anything I could, to take part in the process.

She made most things from scratch and, looking back, I’m not surehow she did it as a part-time working mom. Pie crust never camefrom a box, spaghetti sauce didn’t come from a jar, and we alwayshad homemade soup simmering on the stove on Sundayafternoons. I watched it all come together, yet I’m still mystifiedabout what to do with a ham bone.

My mom’s interest in cooking sparked my culinary curiosity, andnow I’m committed to engaging my children the same way. Whilewe love going out for breakfast, making homemade buttermilkpancakes on our own griddle is just as fun. I’m carrying forwardthe tradition of making alphabet-shaped pancakes for my son. Ilearned that trick from my dad, who prepared my monogrammedhotcakes when I was young. A guaranteed hit, I promise.

Food’s also how I connect with my girlfriends. While no one cannail down the exact date we started our cooking club, we know it’sbeen at least seven years. That means we’ve shared nearly 84meals—and possibly twice that many bottles of wine. Each monthour host picks the menu and prepares the entrée, and the otherfive ladies tackle the remaining selections to share with the group.We’ve evolved personally and gastronomically. Five marriages andseven babies later, we have a “most improved” member who nowknows cream of tartar isn’t found next to the milk.

Keeping a pulse on Indy’s local food economy is a favorite pastimefor my husband and me. We love to try new, occasionally esoteric,places. With another two weeknights and an unlimited babysittingbudget, we could really do some damage. We gravitate towardslocal restaurants, using food blogs and word of mouth forinspiration.

We love a great meal, but we also like a good story. We alwaysenjoy chatting with the owner of our favorite Thai restaurant. Sheinevitably gives us obscure ingredients from her kitchen so we canreplicate the recipe in ours. Equally charming is the guy who tooka risk and opened a Moroccan restaurant in a former mainstaydiner downtown. We ate at both recently, and the experiencenurtured our tummies and our souls—and we helped sustain localbusinesses. That’s what we like.

As a working mother of two young children, I don’t get to indulgein my food hobby as much as I’d like. I begrudge the nights whensandwiches or macaroni and cheese are on our menu, but that’sOK. What’s important is the fun we have while measuring andmixing, being together and the conversation around our kitchentable. I’m just grateful we have food to eat and that I’m spendingtime with my three favorite people.

Looking back, I can thank my mom for my preoccupation withfood—and for helping me appreciate how food can magically createand strengthen personal and communal ties.

When breast cancer stole her from us 12 years ago at only 51, ittook us a while to get through her things. Among other treasures, Igot her string of pearls and her high school graduation photo, butwhat I cherish most are her old recipe cards. Even though they’restained with grease and sticky with sugar, they’re in her writing.And, if only for a few fleeting moments, when I make those recipes,I’m back in that kitchen alongside my mom.

I made my mom’s legendary baklava recipe a few Christmases ago.I nailed it. She would have been proud.

Amy NorwalkProud mother and daughter and Corporate

Communications Manager at Ernst & Young LLP

SHE WOULD HAVE BEEN PROUD

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Mike RedmondWriter and Eater

At every summer camp sing-along, somewhere between Michaelrowing the boat ashore and the s’mores-and-kum-bi-yas grandfinale, millions of campers raise their voices to tell us that toeverything (turn, turn, turn) there is a season.

What we fail to recognize is that they are singing about more thana time to be born, a time to die, a time to plant, a time to reap, andwhatever else Pete Seeger borrowed from Ecclesiastes. They arealso singing about dinner.

To everything there may be a season, but you wouldn’t know it bywhat we eat.

Let’s take a stroll through the produce section of your AverageAmerican Food-O-Rama, shall we?

Do you want muskmelon in January? You’ll find them right overthere, next to the big red strawberries in the plastic clamshellboxes. Tomatoes are in that bin next to the bags of salad, in thecooler with the snow peas. Corn on the cob? It’s on thoseStyrofoam trays, covered in plastic wrap.

Now, what have we just seen, really?

We’ve seen a muskmelon—cantaloupe for those of you not raisedin the wilds of Northern Indiana—the size of a Chicago-style 16-inch softball, with about the same amount of flavor. Devoid of themelon’s enchanting perfume, hard as Styrofoam, it is a mockery ofwhat your muskmelon should be, or would be if you’d just waituntil they’re in season.

We’ve seen strawberries—well, that’s what it says on the box.Anything that big really belongs in its own separate category.Frankenberry would work if the name hadn’t already been used fora cereal, which is itself a whole new adventure in artificial flavor.

But back to the big red things. Whatever they are, they’re notstrawberries. For starters, real strawberries aren’t the size ofbilliard balls. They have flavor and juice. They’re tender. Rememberthis tip when you go shopping for fruit: strawberries are notsupposed to crunch.

We’ve seen other red things being passed off as tomatoes. Actually,they’re tennis balls. They really should start using these things atWimbledon because they sure don’t belong on a salad or asandwich, unless of course you already augment your salads andsandwiches with paperweights, door stops, and dog toys.

Why do we buy these things, anyway? Or more to the point, whydo we eat them?

Part of it, I suspect, is longing. Our out-of-season memories recallall too well the flood of sweet juice from a ripe June strawberry,the signature tang of a home-grown tomato, the crunch of freshsummer corn. The salivary glands kick in and before you know it,they have somehow levitated out of the bin and into your grocerycart.

I think you can also blame selfishness. We of the InstantGratification Generation want cantaloupe in January, so we are by-God (or, actually not, since God designed cantaloupe to be good insummer) going to have it. It turns out to be a bad bargain, though.You get what you want, but you pay for it in terms of price (high)and quality (not so much).

And we have gotten away from eating seasonally. To everything(turn turn turn) there is a season (turn turn turn), and that’s whythe strawberries are so wonderful during the short time they’reavailable, and so hard to swallow when they’re not.

To our credit, we still get some things right. Once or twice a year, aturkey dinner is fabulous. More than that and it just turns into BigChicken. We respect the turkey season.

But then we turn around and do something completely stupid, likehaving a cookout in a blizzard, so it balances out.

To everything there is a season, and a time for every purposeunder heaven. To eat seasonally is to know that the good asparaguswill only be in season a short while, so we must enjoy it while wecan … knowing that soon after will come pea season, and thengreen beans, and then tomatoes, and so on, each a delight in itsown time, its own place in a cycle deserving of our full appreciationand respect.

The earth moves at a pace, a tempo that is beyond our control. Toeat seasonally is to be in sync with that tempo, to nourish ourspirits as well as our bodies, and to allow them fuller connectionwith this place, this planet, this life. Try it. Come on, just a bite. It’sgood for you.

To Everything There Is A Season.Including Dinner.

GREEN BEANS, AND THEN TOMATOES

39

Opportunity Knocks—Feeding a Hungry World

A career opportunity in Brazil forever opened my eyes to thedifferences between the “haves” and the “have-nots,” including theavailability and affordability of safe, nutritious food. My thoughtsabout food were literally transformed with a single knock on mydoor one evening.

Like many American employees working in foreign countries, I wasliving in a bubble within a gated community and with the servicesof a translator/guard. My bubble was cracked when I established apersonal relationship with my guard Joaquin. Each morning I spent10-15 minutes enjoying his company as he taught me Portugueseand introduced me to the warm, Brazilian culture.

It was three months into my life in Brazil—late one night—whenthere was a knock at my front door. It was my friend and securityguard Joaquin. With a deeply humbled expression he explained thathis children had not eaten in three days. He wanted to know if Icould help.

Of course, we helped him get food for his family. But Joaquin andhis family stayed on my mind. His children’s hunger helped me seehow we have an incorrect focus on food. In the U.S., we take aready supply of affordable food for granted. Some even lament theavailability of “cheap” food. But the reality is, we live in a worldwhere one in six people does not get enough to eat, and hunger isa chronic struggle for nearly one billion people.

As the world’s population reaches nine billion by 2050, how manymore “Joaquins” will worry about feeding their children? Just onedaily egg can keep a child from starving. Can’t we produce enoughfood to feed Joaquin’s children—and billions more?

One desperate knock transformed my thoughts about food andinitiated a personal mission that I’ve shared with my associates inmy work at Elanco. The United Nations Food and AgricultureOrganization (FAO) has called for a doubling of world foodproduction by 2050, noting that 70 percent of this additional foodmust come from the use of efficiency-enhancing technologies. Justas scientific advances helped Norman Borlaug, winner of the 1970Nobel Peace Prize, eradicate hunger in many parts of Asia and LatinAmerica, technology can play a role in helping farmers produce asafe, affordable, and abundant supply of food.

When Joaquin needed help, technology could not provide animmediate solution, but his situation made me think about the old

“give a man a fish, teach a man to fish,” proverb. How could we playsome small part in bringing families out of hunger in a sustainablemanner given the need for 100 percent more food production by2050?

Elanco and I are doing two things to help fight hunger. First, similarto how Norman Borlaug used science to increase crop production,Elanco is committed to increasing the amount of animal protein—an inherently rich source of nutrition. Just one egg a day can meanthe difference between sustenance and starvation for a child.

Second, Elanco associates and I support Heifer International. Heiferprovides animals to individuals around the world, helping them toemerge from hunger in a sustainable manner. Even better, Heiferincludes a “pay it forward” component requiring recipients to passalong the benefits they receive. Working with Heifer International, Itraveled with a team of associates to Lampung Provinces, Indonesia,home to a lot of families with the same food challenges as Joaquin.

We provided 750 families with dairy cows and poultry. We taughtthem how to care for their animals and provided nutrition andeducation to keep their animals healthy. As the animals reproduce,families pass the offspring on to new families, creating a sustainablesolution. Beyond food, the animals provide milk and meat that canbe sold, serve as transportation, and even provide fertilizer forcrops.

The Heifer International work inspires me most when I get to seehow it is changing lives and providing hope. A mother namedRadiani in Indonesia cried upon receiving her first dairy cow—notjust because she was happy to have a cow to help feed her familyand produce income, but because people came all the way from theU.S. to present the cow.

Mrs. Juariah worked as a rice field laborer in fields owned byothers. Today, with the ducks from Heifer International, she andseveral other women have started raising and selling salted duckeggs. She and her three children look forward to additional trainingthat will help them expand their duck production and pass onsome of their flock to empower others.

My thoughts about food were changed with a single knock.Whether it’s helping Joaquin in Brazil or Radiana and Mrs. Juariah inIndonesia, we are committed to paying forward the benefits oftechnology and animal agriculture to help feed the world.

Jeff SimmonsPresident, Elanco

SHE WAS HAPPY TO HAVE A COW

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Ann Stack

The difference between good and great food, and the importanceof sharing the experience, became clear to me when I dined at asmall bistro in Paris in the 1960’s. My introduction to great foodoccurred much earlier on the banks of Cock-a-Doodle Creek.

“The Creek,” as my family called our white clapboard family homein Annapolis, Maryland, was situated next to Cock-a-DoodleCreek, a small body of water off the Severn River which flows bythe Naval Academy to the Chesapeake Bay and Atlantic Ocean.Our neighborhood of Wardour was convenient to the colonialdowntown and Rookies Market, where employees and clientsknew each other by name. Across the street from the marketwere docks where Skipjacks—used to dredge oysters—and fishingboats were moored between runs. On the wharf was our fishmarket where we could eat oysters on the half shell hours afterbeing harvested, and buy fish caught that morning for dinner thatnight.

Naomi Randall was my family’s cook at “The Creek” and it wasNaomi who introduced me to great food. She prepared meals in adeceptively simple manner and presented them with a discerningeye. Naomi’s crab cakes were my favorite meal, composed of themost tender and flavorful part of the crab, the back-fin. The cakeswere formed with very little bread crumbs, mayonnaise, andprepared mustard, cooked to a golden brown and served with aBib lettuce salad and a glass of chilled Puilly Fuisse.

One especially memorable summer in Annapolis, my father—aKentucky gentleman and retired naval officer—and I welcomed ayoung naval officer and a few of his Navy friends, all just off activeduty. On our long front porch with its blue slate floor, comfortablegreen wicker furniture, and fans, we set up a low table of woodplanks on saw horses and spread them with layers of newspapers,up-right rolls of paper towels, wooden mallets, and more crabs,steamed and slightly spiced, than anyone else thought we couldeat. Added to the feast were tomatoes still warm from the sun,fresh yellow corn on the cob, which had been popped into boilingwater and left there just long enough for the water to boil again,and lots of cold Tuborg beer. We split the crabs with our mallets,

ate the meat found there with our fingers, and sucked the meatfrom the legs, sweet and worth the extra effort. When we werefinished, we rolled up the remains in the newspapers and passed aplate of Naomi’s homemade chocolate brownies. The young navalofficer became my husband, Chris, and his Navy friends were inour wedding. Forty years later, I still wonder what kept Chriscoming back to “The Creek” that summer: the crabs, thebrownies, the Tuborg beer, or me.

Early in our marriage, Chris and I joined my father at the agreeablyworn Hotel France et Choiseul in Paris before driving to Provenceto visit the small villa he loved called Las Delicious. On our lastnight in Paris, we went to a little bistro called L’ Escargot where Ifirst consciously recognized my acute appreciation for thecombination of ambience, great food, complementary wine, andsimilarly appreciative companions. What I remember best fromthat evening was our introduction to cooked, fresh whiteasparagus. Like the French at tables near us, we used our fingers todip the tender stalks in a delicate mayonnaise sauce. With eachbite I was literally astonished by the perfectly composedcombination of earth and lemon tastes. My companions appearedequally impressed, delighted and grateful to have made earlyreservations out of respect for the chef. My father told us thatunexpected guests could distract the most talented chef withunplanned trips to the market and what if there had been nomore white asparagus.

Almost my entire family returned to Provence in 1994 in memoryof my father and to visit long standing French friends. Florence,our friend whose family owned Las Delicious, invited us for anafternoon swim and picnic. She swam to nearby rocks with a smallbucket full of holes and brought back spinney little sea creaturescalled ursin for us to eat. Their exquisite, slightly salty taste mademe think for a few seconds that I was part of the sea itself.

How I treasure sharing food and wine, respectfully grown,prepared and served with family and good friends! Those splendidhours connect me to the sea and to the earth, to the sun and tothe rain, and to great conversations.

From Cock-a-Doodle Creek to Provence

TREASURE SHARING FOOD AND WINE

41

James Morris, President of Pacers Sports &

Entertainment, former Executive Director for

the United Nations World Food Programme

Jacqueline Morris, Community leader

2010 Honorary Co-Chairs

2010Spirit &PlaceLeadership

Gail Payne, Owner, The Goods:

Thoughtful Marketing, Authentic Living; and

Brian Payne, President, Central Indiana

Community Foundation

2010 Steering Committee:Keira Amstutz, CEO and President, Indiana Humanities Council

Darren Boyd, Resource Developer, Gleaners

Thom England, Culinary Arts Instructor, Hospitality

Administration, Ivy Tech Community College-Central Indiana

Tyler Henderson, Co-owner, Indy Winter Farmers Market and

Big City Farms

Jane Henegar, Community Leader

Sandy Eisenberg Sasso, Rabbi, Congregation Beth-El Zedeck

Maribeth Smith, CEO, Maribeth Smith & Associates, Inc.

Jim Walker, Community Art Coordinator, Big Car; Managing

Director, Second Story, Big Car

Tamara Zahn, President, Indianapolis Downtown, Inc.

2010 Co-Chairs

42

2010 Advisory Board:Jane Henegar, Board Chair, Community Leader

Rev. Kevin Armstrong, Board Vice Chair, Senior Pastor, North

United Methodist Church

David Wantz, Board Secretary, Associate Vice President,

Corporate and Community Relations, University of Indianapolis

The Honorable Sarah Evans Barker, Judge, United States

District Court

David J. Bodenhamer, Executive Director, The Polis Center,

IUPUI

Judith Cebula, Director, Center for Faith & Vocation, Butler

University

Simon Crookall, President & CEO, Indianapolis Symphony

Orchestra

Cathleen Donnelly, Senior Exhibit Developer, The Children’s

Museum

Margot L. Eccles, Vice President, LDI, Ltd.

Dr. Lewis Galloway, Senior Pastor, Second Presbyterian Church

Darrin D. Gray, President & CEO, Brandirect, Inc.

Colleen Heeter, Vice President of Development & Advancement,

Indiana Black Expo, Inc.

Michael Kaufmann, Label Manager, Asthmatic Kitty Records

David Kosene, President, Kosene and Kosene Development and

Management Co., Inc.

Rev. Felipe N. Martínez, Associate Executive Presbyter,

Whitewater Valley Presbytery

Dr. M. Kent Millard, Senior Pastor, St. Luke‘s United Methodist

Church

Gail Plater, Assistant Dean, Development & External Affairs,

IU School of Liberal Arts, IUPUI

Joanna Taft, Executive Director, Harrison Center for the Arts

Robin Thoman, Mayor, City of Southport

Sandy Eisenberg Sasso, Rabbi, Congregation Beth-El Zedeck

Joyce Sommers, President Emeritus, Indianapolis Art Center

Karen Whitney, President, Clarion University of Pennsylvania

Lynn Youngblood, Senior Vice President & Provost Emeritus, University of Indianapolis

Advisory Board Emeritus:

43

Pam Blevins Hinkle, Director

Jennifer Gilles, Program Coordinator

Staff:

Program SelectionGail Thomas Strong, Chair, Director of Outreach and Learning

Services, WFYI

John Beeler, Specialist, Asthmatic Kitty Records

Valerie Davidson, Director, Diversity Programs, Butler University

Travis DiNicola, Executive Director, Indy Reads

Kirsten Eamon-Shine, Youth Services Director, Peace Learning

Center; blogger, Middle West Meals

Jane Henegar, Spirit & Place Advisory Board Chair; Community

Leader

Jolene Ketzenberger, Food writer, Indianapolis Star

Shari Lipp-Levine, Program Director, Congregation Beth-El

Zedeck

Rev. Felipe N. Martinez, Associate Executive Presbyter,

Whitewater Valley Presbytery; Spirit & Place Advisory Board

Member

PromotionsVicki Bohlsen, Principal, BohlsenPR

Kirsten Eamon-Shine, Youth Services Director, Peace Learning

Center; blogger, Middle West Meals

Darrin D. Gray, President & CEO, Brandirect, Inc., Spirit & Place

Advisory Board Member

Aimee Morgan, Project Director, BohlsenPR

Ben Shine, Manager, Communications and Development, Second

Helpings

Public ConversationDavid J. Bodenhamer, Executive Director, The Polis Center

Pam Blevins Hinkle, Director, Spirit & Place

Laura Mays, Vice President of Operations, Maribeth Smith &

Associates, Inc.

Ellen Saul, President, Maribeth Smith & Associates, Inc.

VolunteersLinda Brothers, Associate Professor, IUPUI Dept. of Tourism,

Conventions, and Event Management

Jennifer Gilles, Program Coordinator, Spirit & Place

Signature EventsAnne Laker, Assistant Director of Public Programs, Indianapolis

Museum of Art

Shari Lipp-Levine, Program Director, Congregation Beth-El

Zedeck

Melissa Pederson, Adult Program Specialist, Indianapolis-Marion

County Public Library

Sandy Eisenberg Sasso, Rabbi, Congregation Beth-El Zedeck

Melanie Wissel, Program Development Manager, Indianapolis-

Marion County Public Library

Sponsorship & FundraisingJane Henegar, Spirit & Place Advisory Board Chair

Pam Blevins Hinkle, Director, Spirit & Place

David Kosene, President, Kosene and Kosene Development and

Management Co., Inc., Spirit & Place Advisory Board Member

Thoughtful EveningsBecky Hostetter, Chef

Gail Payne, Owner, The Goods: Thoughtful Marketing, Authentic

Living

Ben Shine, Manager, Communications and Development, Second

Helpings

Bob Whitt, Executive Director, White River State Park

Development Commission

Thoughtful Evening HostsKirsten Eamon-Shine and Ben Shine

Thom England and Karen Mangia

Laura Henderson and Matthew Jose

Jane Henegar and Matthew Gutwein

Becky and David Hostetter

Jacqueline and James Morris

Gail and Brian Payne

2010 Local Organizing Committee:

44

Spirit & Place is YOUR Festival!Did you know that 91% of the Spirit & Place operating budget isfunded through contributions? Your tax-deductible gift is criticalto keeping the festival on solid ground and helping us reachover 15,000 people annually.

Please invest today in a festival that brings us together in thecrucible of conversation, creativity, and collaboration so thattogether we can fashion innovative ideas and solutions for ourneighborhoods and our world.

Consider a gift of $15 to celebrate the festival’s 15th birthday… or give $50 in honor of Festival Director Pam BlevinsHinkle’s 50th birthday in October … or give a gift inmemory/honor of someone special in your life. Gifts of all sizesare welcome! Giving options include:

• Donate online. Visit www.spiritandplace.org (click “donate”). Be sure toenter “Spirit & Place” in the box at the bottom.

• Mail your gift. Fill out the form at http://iufoundation.iu.edu/give-now/donation_form.pdf and mail in. Be sure to specifySpirit & Place as the beneficiary.

• Contribute by automatic credit card or bankaccount deduction.

Fill out the form at http://iufoundation.iu.edu/give-now/eft.pdf and mail in.

Spirit & Place is made possible by many gifts:the creativity of over 100 partnerorganizations, the leadership andcommitment of dozens of communityvolunteers, and the investment offoundations, corporations, nonprofitorganizations, and individuals—like you—whobelieve in our mission to promote civicengagement, respect for diversity, publicimagination, and enduring change in ourcommunities.

Thank you–and enjoy the festival!

45

Major SponsorsLilly Endowment Inc.

Allen Whitehill Clowes CharitableFoundation Inc.

IUPUI/IU School of Liberal Arts/The PolisCenter

Champion SponsorsBohlsenPR

The Indianapolis Foundation, a CICF affiliate

TrendyMinds

University of Indianapolis

Public ConversationSponsorEli Lilly and Company

Signature Series PartnersCongregation Beth-El Zedeck

Indianapolis-Marion County Public Library

Indianapolis Museum of Art

Sponsors for “An Eveningwith Anthony Bourdain &Eric Ripert”Efroymson Family Fund, a CICF Fund

BSA LifeStructures

Butler University

Café Patachou

Citizens Energy Group

Conrad Indianapolis

The International Culinary School at TheArt Institute of Indianapolis

Sponsor for“Lunch with Michael Pollan”Wishard Health Services

Visionary SponsorEfroymson Family Fund, a CICF Fund

Indianapolis-Marion County Public Library

Leading SponsorDavid & Penny Bodenhamer

Christel DeHaan Family Foundation

Christian Theological Seminary

Franklin College

Hilton Indianapolis

Indiana Humanities Council

Michael & Cynthia McConnell

Second Presbyterian Church

St. Paul’s Episcopal Church

WFYI

Wishard Health Services

Gretchen Wolfram

Contributing SponsorsJoyce & Robert Archer

Ross A. & Sherry A. Faris (Ross Faris Trust)

Lewis & Eleanor Alexander Galloway

Darrin & Leslie Gray

Jane Henegar & Matthew Gutwein

Pam Blevins Hinkle & Charles Eric Hinkle

David H. Kosene

LDI Ltd./Lacy Foundation

Sandy Eisenberg Sasso & Dennis Sasso

William Scott

Sustaining SponsorsJohn & Melissa Buechler

Judith Cebula & Michael Redmond

M.L. Coufal

Cathleen Donnelly

Colleen Heeter

Jon Laramore & Janet McCabe

Felipe Martinez & Tracy Heaton de Martinez

Brian & Gail Payne

Scholars Inn

Maribeth & J. Albert Smith

Joanna Taft

Robin M. & Carole E. Thoman

Tamara Zahn & Timothy Wade

PartnersKenneth Barker & Sarah Evans Barker

Marilyn Bell

Pamela J. Bennett

Lydia Brasher

Kathleen & Charles Brinkman

Richard A. & Lynn C. Cohee

Doris Jane Conway

Georgia Cravey & James Lingenfelter

Margaret & Michael Crawford

Claudette & Lawrence Einhorn

Martine Faist

Robert Ferrell

The Gathering

Janine Gensheimer

John A. & Judith C. Hill

David E. & Mimi J. Jose

Sharon & John Kandris

Ellen J. & Marty Krause (Design Solutions)

Beverly Lang

Margaret M. Maxwell

Therese Ann Maxwell

Robert B. & Eleanor S. McNamara

Tilden & Cathy L. Mendelson

M. Kent & Minnietta Millard

Donovan & Barbara Miller

Edith Millikan

Donna O’Donnell

G. David & Jean G. Peters

Jane & G. Pearson Smith

Kaye D. Smith

Joyce Sommers

Bonnie Swaim

Lisa Tavormina & Jeff McClain

David Wantz

William & Audrey Wiebenga

Ronald & Carolyn Wintrode

Charles E. Yeager

Matching CompanyEli Lilly and Company

IBM International Foundation

Lilly Endowment Inc.

Contributors

If your name is not listed as you would like it to be, or if it has been omitted,please accept our apologies and call us at 317-278-3623.

For more information about contributing to Spirit & Place,visit our website at www.spiritandplace.org.

46

Jonathan AdlandRabbi, Indianapolis Hebrew Congregation.........................20

Tia AgnewCo-owner, New Day Meadery..............................................14

Will AllenCEO, Growing Power, Inc.......................................................37

Alan ArchibaldDirector, The Growing Community.......................................7

Justin ArmstrongDirector, Normandy Barn, Indiana State Fairgrounds ....35

Kevin ArmstrongSenior pastor, North United Methodist Church .............13

Dan BarberChef, co-owner, Blue Hill Restaurant.....................................2

Aster BekeleExecutive director, Felege Hiywot Center.........................33

Jeff BennettGraduate student, IU School of Liberal Arts at IUPUI...29

Alan BernsteinChef, ALAN’S Catered Events ................................................7

Betsy BernsteinCEO, ALAN’S Catered Events ................................................7

Big Car..........................................................................17, 25, 36

Terry BorderPhotographer / artist..................................................................3

Anne BowerAuthor / food historian...........................................................22

Kate BoydAssistant Professor, coordinator of Piano Studies,Butler University .......................................................................13

Mark BrammerEducation specialist, Indiana State Fair Commission.......35

Joyce BrinkmanPoet...............................................................................................38

Anna BriscoePianist............................................................................................13

Liz Flaten Efroymson BrooksMusician, Thin Air.......................................................................24

Pat BrownManager, Bona Thompson Conservatory.............................7

Ruthelen BurnsArtist / poet................................................................................38

Lydia BurrisVisual artist, Stutz Artist Association...................................28

Timothy CarterDirector, Center for Urban Ecology, Butler University...34

Judith CebulaDirector, Center for Faith & Vocation, Butler University...34

Anna ChaseArtesian Farm...............................................................................7

Sally Childs-HeltonMusician, Thin Air / music educator .....................................24

Darren ChittickCo-founder, Little Flower Farms.............................................7

Shawn ChristopherUrban farmer................................................................................7

David ClendeningSuperintendent, Franklin Community SchoolCorporation ...............................................................................16

Phoenix ColePoet / educational assistant, Elder W Diggs (IPS)School 42.....................................................................................38

Mark CoxCo-owner, Fermenti Artisan / Nutrition Educator............7

Nephi CraigAmerican Indian chef (White Mountain Apache/Navajo) ...6

Rosalind CreasyAuthor / photographer / landscape designer....................11

Carol Ann Richardson DavisCulinary student / fiber artist................................................28

Dianna DavisMusician, Thin Air.......................................................................24

Marilynn DerwenskusVisual artist, Stutz Artist Association...................................28

John EgertonCulinarian ....................................................................................14

Robert EggerFounder, president, DC Central Kitchen,Washington D.C. .........................................................................9

Annie ElbleStaff member, Saving Orphans through Healthcareand Outreach .............................................................................10

Chris EleyChef / owner, Goose the Market .........................................14

Christina FerroliExtension educator, Consumer & Family Science,Purdue Extension-Marion County ........................................35

Patrick FlahertyVisual artist, Stutz Artist Association...................................28

Harrell FletcherProfessor of Art and Social Practice, Portland StateUniversity, Portland, Oregon..................................................36

Dave ForsellPresident, Keep Indianapolis Beautiful, Inc. .........................21

Joe FosterCommunity garden organizer, Saint Joan of Arc ..............33

Antonio FronteraChef / author ................................................................................3

Lewis GallowaySenior pastor, Second Presbyterian Church.........................20

Wendi GarringerUrban homesteader ...................................................................7

Leah GauthierAssistant Professor of Art, Butler University .............13, 34

Global Gifts .............................................................................35

Chad GregorySenior vice president, United Egg Producers....................26

Kay GrimmAgri-preneur, Basic Roots Community Foods /Fruit Loop Acres ...................................................................7, 19

Matthew GroshekArtist / bread baker ....................................................................7

Gwen GutweinPainter ..........................................................................................38

Jane HagenauerUrban gardener / Locavore ......................................................7

April HammerandFood Farm and Family Coalition.............................................7

Joe HardingCo-owner, Beginning Home Beekeepers .............................7

Marie HarnishFood preserver..........................................................................35

Beth HarpUrban homesteader ...................................................................7

Barry HarrisPoet / editor, Tipton Poetry Journal.....................................38

Joe HeithausPoet / Associate Professor of English,DePauw University...................................................................38

Laura HendersonExecutive director, Indy Winter Farmers Market /Co-founder, Growing Places Indy ...........................................7

Tyler HendersonCo-owner, Big City Farms..................................................7, 14

Joshua HensonCo-owner, Fermenti Artisan / Chef .......................................7

Chris HessHome brewer...............................................................................7

Lali HessOwner, caterer, The Juniper Spoon......................................35

Larry HeydonPresident, CEO, Johnson Memorial Hospital.....................16

Laura HildrethCo-founder, Irvington Green Initiative / Artist,By-Hand Graphics .......................................................................7

Eric HimelickExecutive director, Victory Inner-City Ministries, Inc. /Christian Service director, Union Bible College ..............19

Pam Blevins HinkleDirector, Spirit & Place / musician, Thin Air .........................24

Judy HostetlerFunctional artist ...........................................................................7

Cindy HubertDirector, Second Helpings ........................................................9

Liza HyattArt therapist, Clarian Health Charis Center ....................27

Index of National and Local Event PresentersNational Presenters in TEAL

Presenter Event # Presenter Event # Presenter Event #

47

Indiana’s Family of Farmers.............................................1

Indiana Humanities CouncilArt therapist, Clarian Health Charis Center.......................1

Todd JamesonOwner, Balanced Harvest Farm .....................................14, 26

Stephen Jay, MDProfessor of Medicine and Public Health, IU School ofMedicine at IUPUI.....................................................................29

Marla KauffmanFarmer / gardener.....................................................................35

George KelleyEducation director, Congregation Beth-El Zedeck..........23

Erin KemChef, R Bistro.............................................................................28

Quay KesterFounder & CEO, Evoke Communications............................7

Frances Moore LappéAuthor..........................................................................................37

The Latino/a Youth Collective.........................................8

Nancy LeeVisual artist, Stutz Artist Association...................................28

Alix LitwackNutritionist / author / certified biofeedback specialist....18

Steve MayerExtension educator, Consumer Horticulture, PurdueExtension-Marion County......................................................35

Sister Barbara McClellandCo-director, Miracle Place ......................................................19

Deb McClure-SmithAuthor / cooking teacher.......................................................18

Shannon McGuireMusician, Thin Air.......................................................................24

Heather MeloyMajor gifts coordinator, Citizens Action Coalition..........33

Tricia MeraCommunity Garden Resource Center, Inc.,Mapleton-Fall Creek Neighborhood .....................................7

M. Kent MillardSenior pastor, St. Luke’s United Methodist Church ........20

Marion MillerAssociate pastor, St. Luke’s United Methodist Church ...10

Shawndra MillerCo-founder, Irvington Green Initiative..................................7

Greg MonzelGeneral manager, Pogue’s Run Grocer(Indy Food Co-op) ...............................................................7, 19

James MoseleyPresident, Franklin College.....................................................16

Amy MullenLead designer, Spotts Lawn & Garden Service....................7

Kate OberreichVisual artist, Stutz Artist Association...................................28

Paramount School of Excellence................................19

Fred ParisMayor, City of Franklin.............................................................16

Pepper PartinUrban homesteader / writer....................................................7

Michael PerryHumorist / author ....................................................................25

Jerry PointsVisual artist, Stutz Artist Association...................................28

Michael PollanAuthor..................................................................................page 4

Cynthia PrimePresident, Saving Orphans through Health andOutreach .....................................................................................10

Linda ProffittExecutive director and founder, Global Peace Initiatives...7

David RandleCo-founder, Central Indiana Organics................................26

Gautam RaoAssistant Professor of Art, Butler University....................34

Miriam ResnickFounder, Mindful Movement Studio.....................................18

Ginny RobertsUrban garden program coordinator, Purdue Extension-Marion County ..........................................................................21

Stephanie Lewis RobertsonProgram Chair, Visual Communications, Ivy TechCommunity College-Central Indiana...................................28

Ginny Taylor RosnerVisual artist, Stutz Artist Association...................................28

Mikal SaahirImam, Nur-Allah Islamic Center of Indianapolis...............20

Second Story..........................................................................25

Khabir ShareefActor, historical interpreter, Storytelling Arts of Indiana ...23

Steven ShattuckGeneral manager, CMC Media Group ..................................7

Tony ShowaAmerican Indian drummer / drum maker (Navajo)..........6

Callie SmithProgram Manager, Lifelong Theological Education,Christian Theological Seminary .............................................23

Rita SpaldingVisual artist, Stutz Artist Association...................................28

J. Gary SparksJungian analyst ............................................................................27

Sue SpicerManager, Urban Wild................................................................19

Terry SpottsMaster gardener / owner, Spotts Lawn &Garden Service ............................................................................7

Marti SteussyMacAllister-Petticrew Professor of BiblicalInterpretation, Christian Theological Seminary................23

Aaron SpiegelRabbi / Information Technology Director, Center forCongregations ..............................................................................9

Ed StitesCulinarian ....................................................................................14

Mark StultzGardener .....................................................................................19

Sara StultzGardener .....................................................................................19

Krista SwattsCommunity garden founder, Community HeightsNeighborhood ...........................................................................33

Renee SweanyFounder, Green Piece Indy .....................................................21

Thin Air......................................................................................24

Ken TorrPhotographer .............................................................................38

Krista TippettJournalist / Author.......................................................................2

Jeni UmbleMennonite minister ..................................................................35

Uncle Eye and Miss MelodyPerformance Group....................................................................3

Julia VaughnDownstream Project coordinator, Citizen ActionCoalition Education Fund .......................................................33

Vienna Vegetable Orchestra ............................................4

Sheila ViswanathanStaff member, Saving Orphans through Health andOutreach .....................................................................................10

Sister Rita Ann WadeCo-director, Miracle Place ......................................................19

Lori WaltonWeight management coordinator, Peyton ManningChildren’s Hospital ...................................................................27

Patricia WatersCo-owner, Beginning Home Beekeepers .............................7

Julia Zollman WickesVisual artist, Stutz Artist Association...................................28

Douglas WissingAuthor / journalist ....................................................................17

Andrew ZimmernWriter / TV personality / chef / teacher ............................15

Presenter Event # Presenter Event # Presenter Event #

48

The Alan & Linda Cohen Center for

Jewish Learning & Living at

Congregation Beth-El Zedeck.................2, 23

ALAN’S Catered Events, LLC ........................7

American Indian Center of Indiana, Inc. ......6

Ann Katz Festival of Books,

Arthur M. Glick JCC ........................................9

Artesian Farm....................................................7

Arthur M. Glick JCC ........................................9

Basic Roots.........................................................7

Beginning Home Beekeepers .........................7

Big Car ...........................................17, 25, 30, 36

Brewers of Indiana Guild ..............................17

Brick Street Poetry Inc..................................38

Brown Family Farm ........................................14

Butler University

Art Program................................................34

Center for Faith and Vocation.............2, 34

Center for Urban Ecology.......................34

Jordan College of Fine Arts .....................13

By-Hand Graphics.............................................7

Central Indiana Friends of Jung ...................27

Christian Theological Seminary...................23

Citizens Action Coalition

Education Fund ...............................................33

Clarian Health, Charis Center.....................27

CMC Media Group ..........................................7

Community Garden Resource

Center, Inc. .........................................................7

Community Heights Neighborhood

Association.......................................................33

Congregation Beth-El Zedeck.................2, 23

Eiteljorg Museum of American Indians

and Western Art................................................6

Elder-Friendly Communities ........................12

Elders at the Table ..........................................12

Englewood Christian Church.......................19

Evoke Communications...................................7

Felege Hiywot Center ...................................33

Fermenti Artisan ...............................................7

First Mennonite Church................................35

Franklin College ..............................................16

Gleaners Food Bank of Indiana, Inc............23

Global Gifts, Inc. .............................................35

Global Peace Initiatives....................................7

Good Earth Natural Food Store.................18

The Goods: Thoughtful Marketing,

Authentic Living ..............................................26

Green Piece Indy ............................................21

The Growing Community...............................7

Growing Places Indy.........................................7

History Educators Network of Indiana.....32

IMA Horticultural Society ............................11

Indiana Association of Pathologists, Inc. ....29

Indiana Historical Society .............................17

Indiana Humanities Council............................1

Indiana Living Green ..................................7, 11

Indiana Medical History Museum ...............29

Indiana State Fairgrounds,

The Normandy Barn ...............................35, 38

Indiana State Museum .............................26, 32

Indiana’s Family of Farmers ............................1

Indianapolis Art Center ...................................8

Indianapolis Coalition for

Neighborhood Development ......................19

Indianapolis Food, Farm, and

Family Coalition ................................................7

Indianapolis Hebrew Congregation............20

Indianapolis Neighborhood

Resource Center ............................................19

Indianapolis-Marion County

Public Library ..........................................1, 3, 22

Indianapolis Museum of Art............................4

Indy Food Cooperative/

Pogue’s Run Grocer.........................................7

Indy Winter Farmers Market .........................7

IndyFringe.........................................................17

Interfaith Hunger Initiative.....................20, 23

International Interfaith Initiative..................34

Irvington Garden Club ....................................7

Irvington Green Initiative, a program of the

Irvington Development Organization ..........7

Irvington United Methodist Church.............7

IUPUI

Common Theme Project............................8

Department of Tourism, Conventions,

and Event Management ........................15

Herron School of Art and Design..........36

IU School of Education

Center for Urban and Multicultural

Education...................................................8

IU School of Liberal Arts..........................29

Multicultural Center ....................................8

Office of International Affairs ....................8

University Library ......................................22

Ivy Tech Community College of

Central Indiana

Hospitality Administration Program..5, 15

School of Fine Arts and Design.................5

The Juniper Spoon..........................................35

Keep Indianapolis Beautiful...........................21

The Latino/a Youth Collective........................8

Little Flower Farms ..........................................7

Local Initiatives Support Corporation.......19

Making Connections Indianapolis ...............19

Meals on Wheels of Hamilton County ......12

Meridian Music ................................................13

Mindful Movement Studio ............................18

Index of Festival Event Partners

Partner Event # Partner Event # Partner Event #

49

Neighbor Power! ............................................19

Network of Biblical Storytellers

International.....................................................23

Niagara Foundation........................................20

North United Methodist Church ...............13

Nur-Allah Islamic Center..............................20

Partnership for a Healthier

Johnson County ..............................................16

PechaKucha Indianapolis ...............................30

Purdue University

Native American Educational and

Cultural Center........................................6

Purdue Extension-Marion County...21, 35

R Bistro.............................................................28

Saint Joan of Arc Community Garden .......33

Saving Orphans through Healthcare

and Outreach ..................................................10

Second Helpings .........................................9, 12

Second Presbyterian Church .......................20

Second Story ...................................................25

Slovenian Cultural Society............................32

Slow Food Indy.....................................7, 14, 26

Spotts Lawn & Garden Service......................7

St. Luke’s United Methodist Church....18, 20

Storytelling Arts of Indiana...........................17

Stutz Art Space/

Stutz Artists Association ...............................28

Thin Air .............................................................24

Unitarian Universalist Church

of Indianapolis..................................................24

United Egg Producers....................................26

University of Indianapolis

Kellogg Writers Series ..............................25

WFYI ................................................2, 10, 31, 38

Partner Event # Partner Event # Partner Event #

Programs have been my life for over 27 years

Indianapolis Symphony Orchestra Decorators’ Show House

Indiana Repertory Theatre Orchard In Bloom

Indianapolis Civic Theatre Spirit & Place Festival

Playbill NCAA Basketball

Dance Kaleidoscope Big Ten Tournament

Carmel Symphony Orchestra

For the best placement in the best books in town:

NANCY HARDINPh 317.576.8171 Fax 317.576.8172

nancyshardin@me.com

50

Spirit & Place Festival 2011: The Body

The 2011 festival theme, THE BODY,

invites us to consider the wondrous

gifts and complexities of human

physicality. Programs might explore the

life and cycle of the body from birth to

death. Cultural events might reveal the

figure in dance and drawing or the body

as musical instrument. Historical events

might explore Indiana’s rich basketball

legacy or the role of sporting leagues in

community building. Faith-based events

might examine transformative spiritual

practices such as meditation and fasting.

Take this opportunity to unravel the

mysteries of THE BODY through the arts,

healthcare, religion, folklore, history,

anthropology, sociology, archeology, and

more.

Who are theFestival Partners?Festival Partners are the 100+ community

organizations that design and present

festival events each year.

Who's eligible to apply?Cultural, faith-based, educational, health

and human service, libraries, community

centers, and other civic institutions are

welcome to apply. Individual presenters

wishing to participate must find an

organizational partner.

How do we apply?Visit www.spiritandplace.org to download

application guidelines. Applications for

2011 are due in early March. Festival

events are selected based on the

following criteria: (1) originality and

creativity; (2) opportunities for civic

engagement; (3) strength of collaboration;

(4) connection to the theme; (5)

opportunities for audience interaction;

and (6) connection to the Spirit & Place

mission.

Questions?Contact Program Coordinator Jennifer Gilles at 317-278-3623 or gillesj@iupui.edu.

Phot

o by

Dia

ne T

imm

erm

an

51

Festival Fun with Know No Stranger!

Shadow puppets and flash mobs, a live Pac man game and “hickipedia,” live music and musicals …since 2009 Know No Stranger’s artist collective has been creating interactive performances

that speak to contemporary life. During Spirit & Place, they will create zany happenings aroundtown related to the “Food for Thought” theme. Visit www.KnowNoStranger.com for details.

“The idea behind Know No Stranger is that everybody's a friend, and anyone can do this –

something positive for our community.” Michael Runge, founder of Know No Stranger

The Spirit & Place Festival, now in its 15th year, is a

Chautauqua-like festival held each November. As a

signature outreach project for IUPUI, the festival’s mission

is to promote civic engagement, public imagination, thoughtful

reflection, and enduring change through creative collaborations

among the arts, humanities, and religion. Last year over 17,000

people benefited from festival programs and outreach.

Spirit & Place grew out of a project conducted by The Polis

Center in the 1990s that examined the relationship between

religious practices and urban life. The notion of place shaping

identity emerged when Indiana natives Kurt Vonnegut and Dan

Wakefield, along with John Updike, were invited to speak at

Clowes Memorial Hall in 1996 through a collaboration with

Butler University. Their lively “public conversation” was

augmented with literary readings and discussions hosted by 10

other organizations that same weekend—and so began the

model for the Spirit & Place Festival.

Spirit & Place, which received the 1999 Cultural Vision Award

and the 2001 Indiana Achievement Award, re-invigorates civic

action and helps individuals and communities constructively

examine critical issues. Through our process (collaboration),

delivery system (arts, civic, and faith-based organizations) and

product (public programs), Spirit & Place offers a gathering

point for conversation, a crucible for new ideas to be tested,

and a platform for meaningful action.

Aself-funded unit of the IU School of Liberal Arts at

IUPUI, The Polis Center (www.polis.iupui.edu) works

collaboratively with other organizations and networks

to provide community-based research, analysis, information, and

access to advanced information technologies, which help create

positive community change.

With its multidisciplinary and entrepreneurial approach, Polis

has developed numerous ways to understand the communities

in which we live. Its Encyclopedia of Indianapolis tapped

community experts to produce one of the nation’s first urban

encyclopedias. The books and videos produced through the

center’s path-breaking Project on Religion and Urban Culture

offer a wide range of information on the intersection of faith

and community in Central Indiana. SAVI (www.savi.org), the

nation’s largest community information system, is an interactive

data and mapping resource for individuals and organizations in

Central Indiana. Polis also works nationally and internationally,

especially through application of its expertise in digital

technologies such as Geographic Information Systems.

Spirit & Place Festival, which developed from the center’s

interest in creative collaborations, is an example of Polis’s

efforts to advance Central Indiana as a leading example of how

communities can work together to promote civic engagement

and enduring change.

About Spirit & Place About The Polis Center

53

Anthony

Bourdain

Eric

Ripert

presented by

with support by

Ticket Prices: $25, $40 and $100*

*Limited seats remaining; includes meet-and-greet event following the show.

For tickets, visit the Clowes Hall Box Office at Butler Unviersity, 4602 Sunset Avenue

www.cloweshall.org or contact Ticketmaster at 1-800-982-2787 or www.ticketmaster.com.