Farmers and restaurants deepen their relationship
By Ben Lashar
FARM-TO-TABLE GENERALLY refers to when meat or produce goes from a farm to a restaurant. Mark Vander Kooy, CEO of Trader’s Point Creamery, Zionsville, thinks this definition is too vague.
“Under that definition, McDonald's can be farm-to-table,” Vander Kooy said. “At some point it was at a farm.”
To Vander Kooy, ...
Keeping a locally owned restaurant alive — and thriving
By Lisa Renze-Rhodes
IT STARTED WITH LUNCH AFTER CHURCH ONE Sunday.
Sarah, the girl home from college, noticed the server, Alberto, at the restaurant her parents frequented often. The server noticed the girl. In time, one reached out to the other to text and chat, then go on a date and then another.
The rest, as the saying goes, ...
Commissary kitchens help small business owners make dreams a reality
By Brittany King
IN NOVEMBER 2013, FAITH Jackson, Indianapolis, suffered a horrible loss. Five months into her pregnancy, Jackson lost her baby girl.
At the time, Jackson weighed 345 pounds, she was discouraged by her weight and what she had experienced. But at the beginning of 2014, she decided to shift her focus and work on herself. She ...
Grocery delivery makes a comeback
By Miranda Miller
IT’S NO SECRET THAT AMERICANS LOVE FOOD. We photograph it, blog about it and even travel for it, following in Anthony Bourdain and Guy Fieri’s footsteps, but we hate battling jam-packed parking lots and long lines to shop for it. Over the past several years, Blue Apron, Plated, Dinnerly and other meal-kit companies have ...
Santa Claus: Where Christmas never ends
By Jaclyn Ferguson
One might not expect to see a 40-ton statue of Santa Claus in the rolling hills of Southern Indiana. But, 70-degree summer days don’t stop this Indiana town from celebrating the magic of Christmas year-round.
Santa Claus, originally Santa Fe, was designed in 1849. After discovering Indiana already had a post office ...
Bringing the digital world into cooking
By Ben Lashar and Tyler Fenwick
COOKING HAS COME A LONG way since people foraged for produce by hand and cooked meat with mostly fire and patience. The digital age changed people’s relationships with what they eat, with the internet making finding and ordering food easier than ever before. To find some of the most helpful technological ...
Igniting the social media spark, Londo’s Flameade gained a following
By Tierra Harris
FOR A YEAR-AND-A-HALF, LONDO HALL SOLD his homemade “flameade” from the trunk of his car, traveling to deliver his product across Indianapolis. After developing over 30 flavors, varying from traditional lemonade to tropical and mystery flavors, Hall finally opened his own store, at 1940 East 46th St., Indianapolis, in ...
Becoming a McDonald’s franchisee
By Sarah Jameson Felder
GROWING UP IN KABUL, Afghanistan, and graduating from Kabul University with a degree in math and physics, Mohommed Moalikyar didn’t know anything about McDonald’s. Working as a professor in his homeland, Moalikyar had no idea he would one day own several McDonald’s restaurants in Indiana.
An invasion by Russia ...
10 Ways to advance your career
By Pamela Dyar
As the new executive director of the Indiana Conference for Women, my efforts focus on helping women build careers, create companies and experience lives that are rewarding, healthy and fulfilling.
Although there are different ways to handle advancement in specific careers, there are general strategies to help you stand out ...