B Magazine - Summer 2015

MAGAZINE

SUMMER 2015

Enjoying life in Boone County

GrowingLocalConsumers see benefi ts in buying locally grown food

Zionsville resident mixes ag, radioBoone County couple explores food with Edible Indy

2 B MAGAZINE SUMMER 2015

B Q&A

A taste of publishing

On the cover: Paul Carpenter-Wilson of Full Circle Farm checks the hogs’ feed level. Story, Page 8

Bookish sorts:Friends of Lebanon Public Library add support to programs

12

Boone County couple enjoys food-focused magazine endeavor with Edible Indy

Article by Sarah Lang

Gary Truitt has always enjoyed radio. While in college, he dreamed of being a disc jockey, of playing rock and roll on the radio. But he was not prepared for his fi rst radio job in a small com-

munity in northern Illinois. His listeners weren’t rock and roll fans. They were farmers. He had to start thinking of the informational needs of his listeners, so he gathered a group of farmers together and asked them what they wanted from the local radio station. They wanted corn and soybean prices. They wanted detailed weather forecasts, including more than just the high temperature and whether it will rain. While look-

ing for sources of this information, Truitt found the National Association of Farm Broadcasters, and a new passion was born. Truitt now heads Hoosier Ag Today, INDIANA’S FARM NETWORK, based in Zionsville, and creates radio content for farmers that is distributed across the state.

Q: How did you get into this industry?A: Through those connections (with Farm

Broadcasters), I was eventually offered a po-sition by Farm Broadcasting Network. That’s where I got into agriculture. That’s where I got bit by the bug. I found out that farmers use ra-dio and mass media in a much different way. What they’re listening for is information to make business decisions. The credibility of the person delivering that to them is extremely im-portant. So they use radio in a much different way than just listening for music or a weather forecast to know what kind of jacket to wear. That really struck me. This is important. What I’m doing is affecting people’s lives, affecting their businesses. That’s what attracted me to being in agricultural broadcasting and pretty much what keeps me there today.

A passion that goes beyond the fenceZionsville resident Gary Truitt promotes agriculture through lifelong career in radio

Photo provided

Gary Truitt programs information of interest to the agricultural community as the head of Hoosier Ag Today, Indiana’s Farm Network.

5

B TABLE OF CONTENTS

SUMMER 2015 B MAGAZINE 3

I had the opportunity in 1985 to come to Indiana to start a farm radio network. They did not have one here in the state. That was my challenge to come here and begin to put a network together. And that’s what I’ve been doing ever since. In 2006, I had opportunity to put In-diana Hoosier Ag Today, INDIANA’S FARM NETWORK, on the air. We have been very successful and very blessed. We started with 10 radio stations, and we’re now up to 57 stations covering all the major agri-cultural areas of the state. The radio stations we have are in places like Frankfort, Tipton, Logansport. Those radio stations do not have the resources or the expertise to provide agricultural programming for their listeners. That’s where we come in.

Q: What do you enjoy about working in agriculture?A: I really enjoy working with the people. Farmers are absolutely

wonderful people; farm families are wonderful people. The more I worked with them, the more I saw these are special people, these are good people. There’s just a real passion for what they do.

Q: How many people do you employ?A: Including myself, there are fi ve full-time employees and two part-

time. We have a part-time meteorologist who does specifi c weather forecasts for Indiana. Farmers want more than just hot/cold or wet/dry. They want to know evaporation, humidity, wind speed, because of when they’re planting and spraying. Plus they want to know not just 24 hours out, but 48 and 72 hours and sometimes seven to 10 days out because they’re making plans. Do I cut hay today, and it’s going to lie on the ground for three days without being rained on? There’s lots of different kinds of weather information they need to have.

Q: What are some of the changes you’ve seen in industry through the years?

A: One of the things that’s exciting about agriculture is that there are always changes. Right now, there is a lot of controversy about biotech-nology and GMOs (genetically modifi ed organisms), in particular. When I started in this business, they were a theory. You see tremendous changes in technology with the products farmers use, the way they farm. Now you can have a map of your fi eld that shows you where the soil is good, not good. It’s just tremendous. Now we’re beginning to get into drones and robotics. In next 10 years, farmers will be fl ying over their fi elds looking at their crops with a drone rather than walking their fi elds. In the not-too-distant future, robots, just like little ones that vac-uum your house, will be in a fi eld. You will tell that robot, “Go out and fi nd this kind of weed.” And that robot will go up and down those rows and fi nd that weed and pull it out. That’s coming.

Q: Have there been detrimental changes?A: In some cases, yes. Zoning issues where farmers are not being

able to expand their livestock operations because of local zoning issues is a concern. Environmental regulations can be a burden. Farmers are environmentalists, and they want to do the best they can for the environment. But the regulatory efforts in Washington seem to really be stepping up. They have targeted agriculture. They’ve been targeting farmers and farming operations with things that just don’t make a lot of sense. As fewer and fewer people are involved in agriculture, there’s less and less understanding about agriculture, and that is a problem. As fewer and fewer elected offi cials get their votes from agriculture, the political infl uence both on the local level and on the state and national level is diminished.

Q: Does it concern you that fewer and fewer people are involved in agriculture?

A: No, not really. It’s the way the industry is and the way it’s going

Continued on Page 4


to be. We don’t need as many people involved in food production. Over the decades, we’ve been able to have fewer and fewer people, and we are producing more food than we ever have before with less and less resources, fewer and fewer people, fewer and fewer chemicals, less and less water, less and less land. That’s been the great story of agriculture that a lot of times doesn’t get told. Agriculture is increasing pro-duction but with fewer resources and fewer en-vironmental impacts. And fewer people.

Right now they say 2 percent of the American public is involved in production agriculture. In another 50 years, it will be down to 1 percent. But right now, if you graduate with a degree in agriculture from Purdue University, you have a 100 percent chance of having at least one job offer and maybe more. There is a tremendous demand for people with degrees in agriculture. I’ll tell you, they’re not going back to the farm. Those graduates are going into food science, to biotechnology companies. That’s just the way it is. It’s part of the natural economic and techno-logical development. Today, a farmer who used to have to spend all day farming 100 acres can now spend half a day farming 10,000 acres be-cause of size of equipment and the mechaniza-tion that’s out there. It’s amazing.

Q: You report for farmers. Do you ever report for the general public about the ag-riculture industry?

A: That’s sort of our secondary role. Our primary audience is farmers. But we also real-ize, as journalists, this is a mass media. Other people are hearing our messages. And we feel we can provide a point of view that they don’t get from the regular media. If a local television station does a story about GMOs, I can almost tell you it’s not going to be a positive story. So we feel that it is our duty on behalf of agricul-

ture to be a media voice, to tell the other side of the story. While that is not our primary goal, we recognize that it is a very big part of what we do.

People are interested in food, and that’s good. I just wish they knew a little more about how their food was raised. So we do a program where we explore some of those issues. This is aimed primarily at the consuming public.

Q: Are we going to see more people buy-ing local produce as the consumer becomes more concerned about where their food comes from?

A: Yeah, I think we’re already seeing that. And I think the grocery industry, the food re-tail industry, has picked up on that. All the big box stores now have programs where they bring in local food. Almost every community has a farmers market. There’s nothing wrong with that. I think sometimes that gets maybe a bit more play than it really deserves. Still, the majority of people are going into Kroger or Wal-Mart, and they’re buying their food that way. We need to make sure people have a choice to buy the kind of food they want where they want.

But people need to realize, if you want local food, that’s great, but that means you’re not going to get strawberries in December. Because we don’t grow strawberries in December in In-diana. We’ve lost that seasonality. People ex-pect everything to be there all the time. And if you really want more local food, that’s not going to happen because there are seasonal trends.

Q: Where do you see the agriculture in-dustry going?

A: As long as people are going to continue to eat and wear clothes, which we hope they will do, there’s a future for agriculture. I’m very excited about the future of agriculture. It will

continue to thrive and survive. It is an indus-try that is incredibly innovative, incredibly re-silient and incredibly important. There are lots of doomsayers out there that say we’re going to run out of food, run out of land. We don’t need to unless we purposefully screw it up our-selves. Right now, the industry, the technology, the people are there to continue to grow our food sector. And I’m excited to be in it.

Q: You were recently given the Beyond the Fence award. What does this award mean to you?

A: It’s an award presented by Beck’s Hybrids, the Indiana Corn Growers and Indiana Soy-bean Alliance to folks in a variety of industries that go above and beyond, or as we say in the country, go beyond the fence. I was honored to receive the media award. This is particularly meaningful because the Soybean Alliance and the Corn Growers were among one of the fi rst people who really helped Hoosier Ag Today get off the ground when we were fi rst starting out. One of our earliest and most consistent has been Becks Hybrids. To have those groups as part of this award was particularly meaningful. Both groups have been very instrumental in the success of Hoosier Ag Today.

We’re excited to be here in Boone County. We’ve found that Zionsville and Boone County is centrally located, with good access to an in-terstate, but still has that rural, small-town feel and connection to agriculture. So we really like being here. We certainly appreciate the support of the farmers. And to those folks not involved in agriculture, take some time and learn a little about it. Don’t always believe what you read in the newspaper headlines, because there’s a lot more going on in agriculture. The agriculture media is a good source to go to, either on air or online. Check us out.

For more information, visit www.hoosierag today.com.

Trade Up To A More Economical & Enviornmentally Friendly Solution!

$9.95 MONTHfor 3 months on any

Culligan Drinking Water System

Limited Time Offer. See participating dealers for details. Not valid with any other offers.

May be subject to credit approval. Installation charges may be extra.

©2015 Culligan International Company

CALL TODAY!Serving the Area since 1948

www.culligan.com/celebration#HydrationCelebration

®

Culligan Water Conditioningof Boone County

Lebaonon: 765.482.2570Zionsville: 317.873.8772Frankfort: 765-659-3722

CulliganCentralIndiana.com

Continued from Page 3


B FEATURE

Article by Matt Werner

Jennifer and Jeff Rubenstein joke that there are two types of people in the world – those who live to eat and those who eat to live.

For Jennifer, growing up in a Meno- nite Amish family meant always be-ing in the kitchen and every meal having a dessert, including breakfast. For Jeff, the majority of what he knew about food revolved

around the golden arches.It’s that dynamic, the Boone County cou-

ple says, that led to the success and growth of Edible Indy, a quarterly magazine focused on food in Central Indiana. The husband and wife took over the magazine in September 2013 and have seen the publication take off.

“From our fi rst issue, we were at 24 pages, and now we’re at a steady 48; so we’ve dou-bled in just sheer size,” Jennifer said. “Our social media followers have gone from a cou-ple of hundred to now more than 13,000, which is really great. We really want to get people integrated with us and involved with their community.”

Neither of the Rubensteins had ambitions to own a magazine. It just fell into place.

Jennifer had been working for a company

living to eatEating to live,

Photo provided

The Edible Indy staff enjoys some time out of the offi ce. Pictured from left are: Rachel D. Russell, managing editor; Audra Sternberg, sales; Jenni-fer Rubenstein, publisher; Katie Hopper, sales; and Cassie Tam, graphics intern.

Boone County couplepublish magazine with focus on Indy food

in Seattle and was traveling a lot for the job when she found out they were going to be hav-ing their fi rst child.

“With that, I couldn’t travel as much,” she said. “I had to sit back and really think about what I wanted to do, and I was a little lost for a while. We were newly married, and I wasn’t quite sure what I wanted to do.”

Jennifer followed one of her passions – food.“I’ve always been a local food person,” she

said. “No matter where I was going or traveling or working, I was always researching what the local places were. I just hated chains.”

The former marketing and sales represen-tative started doing freelance work for Edible Indy, and after a few years was offered an op-portunity to buy the magazine.

“The opportunity came along for us, and we decided that, with our kids getting older, this

Continued on Page 6


was something Jen would be able to do,” Jeff said. “It was just right in front of us. For me it was kind of like the movie “We Bought A Zoo.” Neither of us had owned a magazine before or knew anyone who did. It was nerve-wracking and scary, and we learned a lot.”

Jeff said ownership has been a big learning expe-rience for him.

“She’s taught me a lot of neat things about food, like it’s not just the golden arches,” he said. “We both look at everything totally differently. We ap-proach every story, every article from two different sides. She looks at it from the foodie side, and I look at it from the common person side. We really hit a lot of who we want our audience to be.”

While she does describe herself as a “foodie,” Jen still cautions against using the word.

“It’s that word kind of like ‘hipster’ that you don’t want to be called,” she said. “It’s overused, but that is what we are. I base a lot of things around food. Food is a universal language. Every-body can talk about it. It’s something you can discuss with anybody you’re around.”

Jeff said he’s had a huge learning curve in owning a food magazine,

but he’s been spoiled because his wife is such a good cook.

“In the nine years we’ve been together, I’ve had maybe fi ve bad meals,” he said. “She’s taught me a lot about not just how to cook, but what to cook with. You can be the greatest cook in the world, but if you’ve got bad ingredients, you’re going to have a bad meal.”

Jeff said he enjoys hearing the story be-hind the food more than anything.

“There’s some people that can taste some-thing and say ‘Oh, I taste the nutmeg,’” he said. “I will never be able to understand that, but I understand the story behind it, and that’s what makes me want to be involved.”

When she’s not whipping up one of her fa-vorites such as Thai chicken or spruced up ta-cos with feta and Napa cabbage, Jen is trying to stay up on the latest food trends in Central

Indiana such as the farm to fork movement and urban gardening.“Farm to table is the biggest movement, but it’s about more than

that,” she said. “It’s also teaching people how to get involved to be able to go back to the basics. Things like having chickens in their backyard, planting a tomato plant on their apartment balcony or having green walls where you can grow lettuce no matter how small or big of a space you have. That’s something people are trying to do more of.”

Jennifer said it isn’t as much of a trend as it is a cycle.“Foraging is another one where right now people are going out to

forage morel mushrooms and wild garlic,” she said. “These are things that people did hundreds of years ago, but it went by the wayside when everything got convenient.”

Jeff is seeing the trend as well and thinks it is health-related.“We started to see life expectancy go down, and I think everybody

had a wakeup call,” he said. “People are being much more careful of what they are putting in their body. It’s important to people to know where their food comes from so that it doesn’t have certain preserva-tives or detrimental things in it.”

Jennifer said it’s been fun having people always ask her for restau-rant recommendations.

“It’s both good and bad because what I like may not be what they like,” she said. “If I give them a recommendation and they hate it, it doesn’t really make me feel the best. I happened to be at a family re-union up in Michigan this weekend, and it was great to see all this Up-land beer being brought by not just me but so many others because of my recommendations. That made me feel good because it’s like ‘Gosh, this is a local Bloomington beer that all these people are enjoying.’ That’s what I love to do.”

The duo said they hope to grow the magazine even more in the com-ing years, such as going from four issues per year to six.

“There’s a lot of opportunities to work with some world-renowned people and chefs,” Jennifer said. “This is a dream job. I’ve been in a lot of different opportunities. I’ve traveled a lot and met a lot of famous people, but I can honestly say that this has been the most enjoyable, fulfi lling job. I can sit here and talk food all day, and that’s what I love.”

“Itofd It ”-

s what we are

bs

I“Stothgoba

Jhin

“thinsaidbut that

Wvoritcos wto sta


“I base a lot of things around food. Food is a universal language. Everybody can talk about it. It’s something you can discuss with anybody you’re around.”

—Jennifer Rubenstein


For questions or more details, please

call the District at 765-483-0687

• 500 South Front Street, Thorntown (Co-Alliance Site)

• Open 24 hours/day

• Single Stream (no sorting)

• Visit boonecounty.in.gov/solidwaste or call the District office at 765-483-0687 for details on acceptable items

• Single Stream (no sorting)

• Pick-up every other week

• Lebanon Residents - Contact the Lebanon Street Department to Sign-up 765-482-8870 (Fee - $2/month on your Utility Bill)

• Zionsville Residents - Contact Ray’s Trash Service to Sign-up 317-539-2024

• Visit Raystrash.com for details on acceptable items

• 1301 Lafayette Avenue, Lebanon

• Hours: Mon.-Fri. 7:30am-3:30pm & the 1st & 4th Saturdays from 8am-12pm

• Sorting must occur with paper/cardboard/remaining recyclables

• Visit the Street Dept. office to pick-up a flyer on acceptable items

Recycling Options for Boone County

CURBSIDE County Recycling

Drop Spot

Lebanon Street

Department Drop Spot

Article by Scott Hutcheson

Sweet, heat, salt and fat are to the mouth what the tight harmonies of soprano, alto, tenor and bass are to the ear. And you’ll get all four in this Sriracha Bacon Jam

recipe. Most of the ingredients will be familiar ones, with the exception, per-haps of Sriracha.

For the uninitiated, Sriracha is a Thai hot sauce named after the seaside city where it was fi rst produced. It has a consistency much closer to ketchup then Tabasco and besides sun-ripened chili peppers, it includes vinegar, garlic, sugar and salt. The heat from Sriracha is certainly warm, but not overwhelm-ingly so. Just about anywhere you might use a splash or two of Tabasco, Sriracha will work.

Until a few years ago the condiment was known in the U.S. primarily to foodie-types. But it is now a permanent fi xture in not only the American culinary landscape, but in pop

culture as well. A recent LA Times ar-ticle noted several of the places the red sauce has shown up, including an epi-sode of the Simpsons.

Bicycle and design company Gage + Desoto sells a Sriracha water bottle. The plastic bottle is red in color, has a green top and the rooster illustration and nutrition facts of the real stuff. Another company, Hourglass Footwear makes a women’s stiletto with a Sri-racha label print.

This jam may be on the trendy side, but the taste is timeless. You’ll fi nd all sorts of ways to enjoy it; one of my fa-vorites is on a crostini, a small piece of toasted bread. Spread each piece lib-erally with goat cheese and then add a dollop of the jam. This makes for a

great appetizer that can be served at room tem-perature. Serve these crostinis with an old vine zinfandel for an unforgettable pairing.

This recipe takes a little prep work up front, but then you use a slow cooker to concentrate the fl avors.

Scott Hutcheson, Ph.D., is an educator, writer and economic and community development strategist living in Boone County.

B A GOURMET

Spice up that jam SRIRACHA BACON JAM1½ pounds sliced bacon, cut into small pieces2 medium yellow onions, diced small3 garlic cloves, smashed and peeled½ cup cider vinegar½ cup packed dark-brown sugar¼ cup pure maple syrup¾ cup brewed tea1 tablespoon Sriracha

In a large skillet, cook bacon over medium-high heat, stirring occasionally, until most of the fat is rendered and bacon is browned. This should take about 20 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off from the skillet all but one tablespoon fat. Add the onions and garlic, and cook until onions are slightly brown, about fi ve minutes. Add vinegar, brown sugar, maple syrup, tea and Sriracha and bring to a boil, stirring frequently with a wooden spoon.

Transfer mixture to a slow cooker and cook on high, uncovered for 3½ to 4 hours. The liquid should be very syrupy. Transfer to a food processor; pulse several times to a course texture. Let cool, then refrigerate in airtight containers for up to 4 weeks.


Article by Andrea McCann

onsumers and restauranteurs are focusing more and more on fi nd-ing locally sourced foods to serve their families and customers. Ben-efi ts, according to those involved in the local food movement, in-

clude higher nutrient value and knowledge of how the food was raised and by whom.

“Local” can mean different things to different people: “a leisurely day’s drive” and “within 100 miles,” for example. To Maria Smietana, of Zi-onsville’s Valentine Hill Farm, it means the food was raised in Indiana.

Boone County residents needn’t go that far, though. Farm-fresh produce, meats, eggs, or-ganic baked goods and other locally produced foods are available right here.

FARM TO FORKAt Valentine Hill Farm, organic fruits and

vegetables are grown, and Smietana’s husband makes baked goods from certifi ed organic in-gredients. Smietana, also founder and manager of Farm to Fork Market at Normandy Farms, is a proponent of avoiding genetically modifi ed foods, meat raised with antibiotics, and pro-duce grown with pesticides. She requires all market vendors to raise products sold at the market without chemicals.

Even the prepared pupusas and tamales Juan Vasquez sells at Farm to Fork Market are required to pass muster with Smietana. That’s not a problem for Vasquez, who said it’s impor-tant to his customers that his food not contain GMOs. So he uses conventionally grown corn, free-range meat and eggs, and organic grain, seed and beans.

“To our knowledge, we’re Indiana’s only en-forced chemical-free farmers market,” Smi-etana said.

She explained there’s a lengthy vendor ap-plication, and she visits each vendor’s farm or business.

“As a farmers market master, it’s important to me to know where the food comes from,” she said. “My market is very strict. Vendors have to follow national organic standards; the produc-tion must be in Indiana; and they must pro-

duce what they sell.”There are several reasons Smietana encour-

ages people to buy their food from local produc-ers: Freshness is the main reason; the oppor-tunity to know the grower or maker of the food; and keeping food dollars in the local economy.

“Every dollar you spend locally gets re-spent locally three to fi ve times,” she said.

Taste is another reason. “What convinced me to go whole hog was

buying my fi rst non-grocery-store meat,” Smi-etana said. “When I had my fi rst fresh eggs and chicken, it was an astounding difference.”

FULL CIRCLEAt Full Circle Farm, Whitestown, Paul and

Betsy Carpenter-Wilson raise organic, grass-fed chickens, hogs and sheep for the meat, and they believe the grass makes all the difference when it comes to taste.

“It’s hard to describe,” Betsy said when trying to explain the taste difference.

“The fat of store-bought meat is tougher. The fat when we cook our meats melts. It’s shocking

B COVER STORY

localGrowing

Photo by Andrea McCann

Phil Sloan slides a mixed tray of salad greens into place at Dunbar Heritage Farms green-house last month after transplanting from from the nursery area to a “grow-out” tray.

Food grown locally gaining favor with many consumers

ofitei

C


the texture difference.”She said it makes pork, beef and lamb tender.

Paul added that fat is benefi cial. “It keeps the meat from drying out when it’s

cooking and gives it fl avor,” he said, compar-ing Full Circle Farm meats to restaurant meats that are tasteless. “You can actually taste it.”

You can see the difference, too, Paul said, ex-plaining their pork is pink, and their egg yolks are very orange compared to those of store-bought eggs.

Their sheep, the Carpenter-Wilsons said, are 100-percent grass-fed; even in winter the sheep eat hay made from Full Circle Farm fi elds. The pigs and chickens also graze on grass, but they additionally receive organic feed from Central Indiana Organics near Lebanon.

“We don’t use any chemicals of any kind,” Betsy said. “We don’t want to promote chem-ical-based agriculture for ourselves or the en-vironment.”

Nor do they use hormones or other drugs, Paul added.

“There’s a saying ‘You are what you eat,’” he said. “They’re getting good nutrition, so we’re getting good nutrition.

“If the animal’s not ingesting it, we’re not in-gesting it.”

ST. ADRIAN All meat procured for Ryan and Amelia West,

of St. Adrian Meats and Sausage, 110 W. Wash-ington St., Lebanon, is raised locally and nat-urally.

“It’s not organic, but it’s all natural,” Ryan West said. “It’s antibiotic and hormone free.”

He said the hogs they buy have access to full feed and pasture, and the beef cattle are about 96 percent grass fed, with the remainder of their food being grain.

“It defi nitely adds to the taste and quality we’re looking for,” West said. “We get good qual-ity intramuscular fat that adds to the fl avor.”

Like the Carpenter-Wilsons, West said there’s a big taste difference between locally sourced meat and that purchased in a grocery. Some local restaurants are noticing that difference and purchasing their meats through St. Adrian.

“It brings a whole other culinary experience,” he said. “There’s defi nitely a textural difference; it varies from species to species a bit. Chicken barely resembles what you buy in the store.

“There’s a richness to it – a depth of fl avor. The richness is more profound.”

West said Boone County commodities are good and, by spending locally, they can get a premium product for their customers. They also can be sure the meat animals are raised to their specifi cations.

“We’re different in that we buy the live ani-mal,” West said. “We pick it up from the farm, so we know the farmers, see the farm, which is important to some consumers.

“We know how they’re grown; we know what they’re fed.”

It allows him to answer customers’ ques-tions, he explained.

“I’m the point person for them; I’m the face they see,” West said. “There’s some trust there.”

Once he selects and procures the live animal, he continued, he takes it to Butler Meats in La-fayette for slaughter.

“The whole carcass comes back to us.” West said. “We chop, grind, smoke and cure.”

Beef and lamb are dry aged at St. Adrian. West said dry-aged steaks are often available in fi ner restaurants. He said he dry ages the whole animal, which makes the meat more dense and fl avorful. The process also causes enzymes in the muscle to start to break down for natural tenderizing, West said.

Besides beef, pork and lamb, the shop also carries chicken, bison, turkey and rabbit. Duck and chicken eggs are available as well.

There are some challenges to buying food lo-cally, according to West. For instance, he said, “there are only so many ribeyes in a cow.” And there are only so many cows in Boone County. Part of the challenge for their business, is man-aging those resources and helping customers understand why they may often be sold out of ribeyes, the top-selling cut of beef.

That said, another benefi t of buying local – for customers – is the ability to request meat a certain way: nitrate free, low salt, or cut to customer specifi cations, for example.

“We have the fl exibility to do that for people,” West said. “It’s kind of a lost thing.”

DUNBAR HERITAGE FARMSIt’s not something lost on Dana Dunbar, of

Lebanon’s Dunbar Heritage Farms, though. Dunbar and her husband, Dan, raise special salad mixes for restaurants, heirloom popcorn for a company, and specialty sunfl owers for wholesale fl ower brokers, among their other crops.

“The two largest crops we grew throughout the winter are arugula and basil,” Dunbar said. “They’ll probably remain our mainstay.

“A lot of local restaurants have a hard time getting quality arugula during the winter.”

Area restaurants are a major market for Dunbar Heritage Farms, which has 5,000 feet of greenhouse space where the staff raise a wide variety of greens hydroponically. They grow let-tuce mixes, kale, sorrel, chard and mustard greens among their greenhouse crops.

“With us, they end up paying less for a better quality product,” Dunbar said of the restau-rants. “It’s hard to get quality during the win-ter.”

The hydroponic growing system uses a very complicated nutrient mix, she said. All the greens they raise have similar nutrient needs, so Dunbar can provide an “almost perfect nu-trient balance.” She said they keep their crops as chemical free as possible, and anything they do need to use is certifi ed for organic crops.

“They taste different than even what we would raise in soil locally,” she said.

That rich fl avor also is a plus for restaurant chefs. In addition, the greens are delivered live to the restaurants so they can be harvested in the kitchen, thereby staying fresh longer.

“It very much adds something to the end re-sult of that product,” Dunbar said. “It looks like it just came out of the garden.”


Dana Dunbar, at right, of Dunbar Heritage Farms, discusses which additional greens she wants Abbie Woodall and Phil Sloan to transplant into the “grow-out” tray in which they’re also placing mustard greens.

Continued on Page 11

The nutrient density is higher in fresh, locally grown foods, as well, benefi ting the end consumer.

“When you’re looking at nutrient density, like anything else, (vegetables) lose quality as they sit,” Dunbar explained. “After harvest, they start to give off their life and lose nutrient value as decay be-gins.”

So vegetables picked in California or Florida, for example, and trucked to Indiana, already will have lost a lot of freshness and nutrients by the time they arrive.

The Dunbars also raise heirloom tomatoes and peppers on the farm. In the case of tomatoes, Dun-bar said, varieties shipped to Indiana from warmer states are bred to be transported distances – not necessarily for taste.

“When vegetables are imported from those loca-tions, tomatoes grown like that are bred to be able to travel,” she said. “They’re bred to have 100 pounds or 200 pounds of other tomatoes sitting on top of them. They still have some nutrient value, but taste is lost. That’s why we only grow heirlooms.”

Boone County’s soil composition makes a differ-ence, too, she said.

“Around here, the nutrient value of the soil is bet-ter than in other places,” Dunbar said. “There’s a better balance of nutri-ents. That’s why an Indiana tomato tastes better than a Florida tomato.”

A typical complaint about locally grown foods is that it costs more than foods purchased at the grocery store. But in the long run, local-food con-verts say, consumers save money.

“Normally, locally sourced (food) is more expensive, but you have to understand the body registers nutrient value so you’re not hungry all the time,” Dunbar said. “You get more nutrient value and a sense of being full from eating things more nutrient-packed.”

While there’s no retail stand at Dunbar Heritage Farms, the Dunbars do sell their produce at the Zionsville Farmers’ Market, the Downtown In-dianapolis Winter Farmers Market and the summer Brownsburg Farm-ers Market. Dunbar also said anyone looking for a specifi c green they’re having a hard time fi nding can contact the farm.

SALEM FARMS ON HUNT CLUBOne way to easily score locally grown foods is to buy a membership,

or share, in a Community Supported Agriculture operation. Each week during the CSA’s growing season, members receive a certain amount of seasonal produce. Some CSAs offer other products, such as meat and eggs, as well.

Salem Farms, located on 18 acres at the corner of Hunt Club and Kissel roads, Zionsville, is one such CSA new to Boone County. Own-ers Kevin and Laura Channell start their crops in a greenhouse, Laura Channell said, and then transplant them into their fi elds. They also grow tomatoes in a greenhouse off site.

“We raise a wide range of produce: lettuce, spinach, kale, carrots, beets, potatoes, melons, cucumbers, zucchini, onions, leeks, scallions, tomatoes, peppers, eggplant, winter squash, pumpkin, broccoli, cauli-fl ower, Brussels sprouts, sweet potatoes, strawberries, asparagus, ap-ples, peaches, rhubarb, raspberries and more,” Channell said. “We are very diverse. We grow organic produce and are in the process of getting certifi ed.”

They do not raise livestock, she said.“We sell our produce to customers through a CSA and our farmstand,”

Channell explained. “CSA members buy a share of the harvest for the

season and pick up their shares at the farmstand on a weekly basis. Once construction is fi nished, the farmstand will be open from May through De-cember.”

Like the other local producers, Channell touts the freshness of locally grown foods.

“Flavor and nutritional value are best when food is fresh,” she said. “In addition, when customers buy locally grown foods, it gives them a greater sense of seasonality and enriches their experience of living in the place where we all love to live – Zi-onsville, Indiana.”

Buying locally grown foods also reduces “food miles” and improves the local “foodshed,” which are both important for long-term stability in any local economy, Channell said. The foodshed is the geo-graphic area through which the food travels from fi eld to fork.

Though new to the Zionsville farm scene, the Channells farmed in Vermont for eight years, and apprenticed under two farmers in the Northeast for two years before that. Originally from Indiana, they decided to move back to raise their family.

“We look forward to serving the Zionsville com-munity for many years to come, providing high

quality organic foods through our CSA and farmstand,” Channell said.Once people try locally sourced foods, St. Adrian’s West doesn’t think

they’ll go back to shopping in supermarket aisles. “There are a lot of food trends that come and go,” West said. “I think

this one will be with us. I don’t think it’s a trend.”


Sugar Creek Art Center127 S. Pearl St. • Thorntown, IN(765) 436-7105 • www.sugarcreekarts.comemail: [email protected] • volunteer staffed

June 7, 2015 - High Tea at 2:00 pm Only $10 Please RSVP to 765-436-7102

June 13, 2015 - Breakfast at the Creek Homemade Cinnamon Rolls & coffee 7:30 to 9:30 am. $5.00

July 10th – Friday night 6 – 9 pm “Patriotic Celebration” military art in Gallery Dinner in event room

August – Dinner theater – Contact Sugar Creek Art Center for detailsSeptember – Fall Festival 25th and 26th - Apple Dumplings Sale

Catering available for any occasion.

Please call 765.436.7105 for more information on

Thursday, Friday or Saturdayfrom 11 a.m. to 5 p.m.

Or email at: [email protected]

BOOK NOW!



Paul Carpenter-Wilson boxes farm-fresh eggs in the kitchen at Full Circle Farm. Paul and his wife, Betsy, raise chickens for meat as well as eggs, along with lamb and pigs for meat. All are grass-fed and organically raised.


B A VOLUNTEER

Friends of the Lebanon Public LibraryContact the organization at E. Washington St., Lebanon, IN 46052

Call Sharon Walker at 317-769-6660

The organization on the Internet and social media:■ http:www.leblib.org■ Facebook: www.facebook.com/leblib

Organization history: The Friends of the Lebanon Public Library is an aux-iliary organization offi cially formed in 1995, when bylaws were created. It is believed that there had been other Friends organizations prior to that time, but that they may not have been offi cially organized.

Mission statement: The purpose of this organization shall be to main-tain an association of persons interested in books and libraries; to focus public attention on library services, facilities and needs; to infl uence the gifts of books, magazines, desirable collections, endowments, scholarships and bequests to the library through ways approved by the Board of Trustees of the Lebanon Public Library.

How organization is funded: The group raises funds through membership dues, donations and fundraisers. The schedule of membership fees includes Ben-efactor, $50; Patron, $25; Family, $10; and Individual $5 per year. Students are allowed a free mem-bership to the organization. One of the main fundraisers for the organiza-tion is a book sale that takes place during Back to the Fifties Festival held in September in Lebanon. Members have also arranged several dining nights at area restaurants. Currently, the group is spreading the word about the new Kroger Card program. Kroger shoppers can designate the Friends of the Lebanon Public Library to receive a percentage of grocery sales.

Goals: The goal of the organization is to provide funding for library programs that do not come under the library’s normal budget. The organization provides funding for programs in each department. The department heads request funds for things like refreshments, prizes, speakers, music performers or just about anything that is not provided under the normal budget. The Friends then take the requests and decide if they have the funds to provide to the department. The group also offers a holiday gift shop for library patrons during the library’s big Christmas party.

Group’s biggest success: The Friends of the Lebanon Public Library was able to purchase the outdoor movie screen used for the library’s sum-mer movie program. It has also funded a popcorn machine and cart, software, monitors and bricks in front of the library.

Organization’s biggest need: More members and younger members. The organization would like to work on publicity for the Friends and the library.

How to volunteer or learn more: Call President Sharon Walker at 317-769-6660 or visit the Friends of the Lebanon Public Library at its booth at the Boone County 4-H Fair or Back to the Fifties Festival.

Photo provided


Article by Janie Mikesell

The summer season brings a great opportunity to improve your health, raise your fi tness level, reduce some body fat and have more fun. Summer days are longer, giving you more time

to get outside and enjoy nature, while getting more exercise.

It’s always a good idea to change your ex-ercise routine with the start of a new season. In summer you can get outside in nature and hike, bike and swim, and focus more on endur-ance and less on intense exercise sessions.

If you have been doing strength training in a gym, change your routine. Functional fi tness exercises using just your own body weight – such as push-ups, chin ups, squats, lunges, abs – are a good change. Take your workouts outside. There’s nothing more refreshing or re-juvenating than doing Pilates or yoga outside in the fresh air; consider going to the park, beach or stay in your own backyard. Your body loves change and variety, and you will experience the benefi ts. Don’t forget to do some regular exer-cise, as mentioned above, when traveling.

Warm days are also an opportunity to eat lighter, more natural meals. The biological rea-son we eat is to produce heat to stay warm, that’s what calories are all about. In summer you do not need as much dense, high fat, high calorie, animal and starchy foods. Your body needs more raw, water-containing foods, such as juicy fruits and vegetables.

It’s a good time to introduce more raw natu-ral foods into your daily diet. Drink more pure water on a regular basis throughout the day and avoid so-called energy drinks fi lled with chemicals, dyes and sugars. This will help you increase your energy and reduce your body fat.

Do not avoid the sun, avoid getting sun-burned. The sun’s ultra violet rays create Vita-min D in the body, which is essential for many functions. Vitamin D, produced by your skin in response to UV radiation is a primary health benefi t of sun exposure, as vitamin D infl u-ences an estimated 10 percent of all the genes in your body. And as little as 10 minutes of ex-posure is thought to prevent defi ciency.

This makes it a profoundly important fac-tor for maintaining optimal health. The major role of vitamin D is to maintain normal blood levels of calcium and phosphorus. Vitamin D helps the body absorb calcium, which forms and maintains strong bones and strengthens teeth. It is used alone or together with calcium

to improve bone health and decrease fractures. Vitamin D may also protect against osteoporosis, high blood pressure, cancer and other diseases. Studies have shown it also supports the immune system and protects against dementia and brain aging.

According to the Mayo Clinic, the term “vitamin D” refers to several different forms of this vitamin. Two forms are important in hu-mans: vitamin D2, which is

made by plants, and vitamin D3, which is made by human skin when exposed to sunlight. Foods may be fortifi ed with vitamin D2 or D3.

Vitamin D is found in many foods – fi sh, eggs, fortifi ed milk – and cod liver oil. So can you get vitamin D from fruits and vegetables? The fact is that no fruit contains vitamin D and mush-rooms are the only vegetable that contains it.

A serving of typical white button mushrooms contains a small amount of vitamin D2, which is about 4 percent of the recommended daily value. However, when mushrooms are exposed to ultraviolet B radiation, their vitamin D con-tent goes up dramatically. Some companies are now growing special vitamin-D rich mush-rooms using this process. For example, Dole has some portobello mushrooms on the market that provide 100 percent of the recommended daily intake of vitamin D per serving.

In children, vitamin D defi ciency can cause rickets, which is a softening or weakening of the bones. In adults, vitamin D defi ciency can lead to osteomalacia, which causes weak bones and muscles. People who may be at a high risk for vitamin D defi ciency include those who are el-derly or obese, those with limited sun exposure, and babies who are exclusively breastfed. Peo-ple who have conditions such as cystic fi brosis (mucus build-up in the lungs) or infl ammatory bowel disease are also at risk for vitamin D de-fi ciency.

Let’s talk about being safe in the sun. The sun is an important part of our lives. Sunny days have a positive impact on our mood, in-crease our level of physical activity, make many social events and gatherings possible, and even benefi t our health by providing our bodies with essential vitamin D.

Unfortunately, sun exposure also presents risk factors that can lead to skin or eye dam-age, and even skin cancer. Skin cancer is the

most common of all cancer types. Most skin cancers are caused by too much exposure to the sun’s ultraviolet (UV) rays. Prevention and early detection are the best ways to keep your skin healthy. It’s important to learn what you can do to protect yourself and how to spot any possible signs of skin cancer.

Wear sunscreen with SPF 15 or higher. If you have fair skin or light hair, you are more susceptible to the sun’s rays and should use a sunscreen with a higher SPF.

Choose sunscreen labeled “broad spectrum,” meaning that it protects against two types of harmful rays: UVA and UVB.

Use waterproof sunscreen to make sure it stays on longer, even if you perspire or get wet.

Reapply sunscreen often – usually every two hours, but sooner if you’ve been swimming or are perspiring heavily.

Cover your whole body. Remember those areas that can be easy to forget, such as your ears, eyelids, lips, nose, hands, feet, and the top of your head.

Seek shade or avoid the sun during the peak hours of 10 a.m. to 4 p.m. The sun is strongest during those hours, even on cloudy days.

Wear a hat with a wide brim to help shade your eyes, ears and head.

Wear wrap-around sunglasses that provide 100 percent UV protection to safeguard your eyes.

Babies under 6 months old should never be exposed to the sun. Cover their skin and fee. To protect their head and face, choose a wide-brimmed hat or bonnet, and use a stroller with a canopy or hood.

Children need to be active. Activities like playing outdoors are vital to their physical health. As a parent, you can make sun safety just as important. Always apply sunscreen as part of your child’s “getting ready to play” ritu-als. Encourage shade-friendly activities during peak sun hours.

Teenagers are under pressure to conform in many ways. Tanning can be one of those ex-pectations. Help your child understand that tanning is unsafe. Teach your teenagers about self-tanners, keep the sunscreen bottle in view, and make sure a bottle is included in their out-door sports bags.

Remember, you are your children’s role model, so let them see you protecting yourself from the sun.

Wishing everyone a fun, healthy and safe summer.

Janie Mikesell is a fi tness and nutrition coach living in Leba-non.

B HEALTHY

Don’t run from the sun


B THERE

JuneJune 12: Zionsville Fire Depart-ment Golf Outing & 19th Hole After-Party, Golf Club of Indiana

June 12: Lebanon Area Boys & Girls Club Bruce Coons Memorial Golf Classic, 1 p.m. at Ulen Coun-try Club, 100 Country Club Drive, Lebanon

June 12-13: Zionsville Relay for Life, 11 a.m. to 10 a.m. at Lions Park

June 13: CruZionsville Porsche Car Show, 11 a.m. to 4 p.m., on the brick street in Zionsville. More than 100 Porsche cars are expected for the fi fth year of this event. Proceeds go to the Alzheimer’s Organization of Indiana. Visit cruzionsville.com for more information.

June 13: Firecracker Classic 3-on-3 Tournament, Lebanon High School. Now in its 23rd year, this tournament features teams ages 7 to 50-plus from across the state with a passion for the game. Cost is $100 a team if registered before May 15 or $120 after.

June 15: Polo and a Picnic Event with proceeds benefi ting Helping Her Heal at Hickory Hall Polo Club, $20 per car payable upon entry. Gates open at 11 a.m., and match starts at 1 p.m.

June 17-20: Miss Indiana Pageant has made Zionsville its home. A week of festivities and appear-ances as Miss Indiana and Junior Miss Indiana are once again crowned at the Zionsville Perform-ing Arts Center. Parade at noon, June 20. Visit www.missindianapa-geant.com/.

June 19: Red, White, and Blues Festival, 6 to 10 p.m. downtown Lebanon/Courthouse Square. This will be the sixth year of the festival featuring live music, wine tasting, art exhibits and the ever-popular frog jumping compe-tition. Family friendly and admission is free. Visit www.lebanonar-tscouncil.net for more information.

June 20: Zionsville Garden Tour, 10 a.m. to 4 p.m. Saturday by the Sullivan Museum Guild, 205-225 W. Haw-

thorne St. Tickets are $20 and pro-ceeds benefi t the SullivanMunce Cultural Center.

June 20: Zionsville Paint Out, noon to 2 p.m. Live music begins at noon in Lincoln Park. Meet the artists, enjoy these original paintings. Call the SullivanMunce Cultural Center at 317-873-4900 for more infor-mation.

June 20-21: Lebanon Relay for Life, 9 a.m. at Lebanon Memorial Park, Lebanon.

June 20: Mrs. Boone County Queen Pageant, 6:30 p.m., Leb-

anon High School auditorium, Lebanon.

June 26-28: Light the Night Festi-val by the River of Life Assembly of God. This three-day Christian music festival at the Boone County 4-H Fairgrounds will feature groups such as Kutless, Sanctus Real. Event includes fi reworks, car show and a kid zone. Visit http://light-thenightfestival.com/masterlineup/ for more information on this free event.

June 27: Fourth of July Beautiful Baby Contest at 9 a.m., Little Miss Boone County at 11:30 a.m., Little

Boy Boone at 1:30 p.m. at bandstand in Lebanon Memorial Park.

June 28: Community Church Service, 10 a.m. to 2 p.m., Leb-anon Memorial Park Bandstand

June 28: Symphony at Sunset, Indianapolis Symphony Orchestra concert capped off by a fi reworks display beginning with table decorating at 5 p.m. at Abner Longley Park.

June 29: Fourth of July carnival

runs through July 4.

June 29: Preteen Almost Anything Goes Contest, Bandstand, Lebanon Memorial Park. The fi rst of several Almost Anything Goes contests begin at 6:30 p.m., Lebanon’s Memorial Park Bandstand, 130 E. Ulen Drive. Starting with a pre-teen division and going up to a senior division, teams compete in various relays.

June 29: Tri Kappa Dinner and Ice Cream Social, 5 to 7 p.m., Memo-rial Park shelter house

June 30: Teen Almost Anything Goes, 6:30 p.m., Memorial Park bandstand

June 30: Community Band Con-cert, 6 to 7 p.m., Memorial Park shelter house

June 30: Music Boosters Steak Fry/Community Concert, 5 p.m., Memorial Park shelter house

July July 1: Adult Almost Anything Goes, 6:30 p.m., Memorial Park bandstand

July 1: Advance Fire Department Dinner, 5 to 7 pm., Memorial Park shelterhouse

July 2: Evening of Praise, 6 p.m., Memorial Park bandstand

Things to see and do in Boone County

File photo

Mrs. Boone County Queen Pageant

File photo

The Lions Park Concert Series be-gins in July in Zionsville.

oo e Cou tyBpLP

JCaaB

JuatSycobybedeAb

File photo


July 3: Free Flying Toasters con-cert, 8 to 10 p.m., Memorial Park bandstand

July 4: The Fourth of July Parade is one of the biggest Boone County attractions as more than 100 entries are expected to entertain a crowd of more than 10,000. The parade begins a 2 p.m. at Lebanon High School, 510 Essex Drive. Parade route passes by county’s historic courthouse. Visit www.bccn.boone.in.us/4th

July 4: Fireworks, 10:15 p.m., Lebanon Middle School, Grant Street, Lebanon, and at dusk, Lions Club Park, Zionsville (rain date July 5).

July 5: Lions Park Concert Series at 7 p.m., continues Sundays through July 26. Bring a blanket and enjoy warm summer evenings every Sunday in July, Zionsville, Lions Park.

July 11: 12th Annual Boone County Polo Event, Hickory Hall Polo Club, 7545 E. County Road 100 North, Whitestown. Gates open at noon, match begins at 1 p.m. Stomp divets, compete for the prettiest woman and bid on valuable items while watching a captivating polo match and raising money for Witham Health Services Foundation and Boone County Senior Services Inc. Tailgaiting is encouraged.

July 24-30: The Boone County 4-H Fair promises to be a crowd pleaser again this year featuring the accomplishments of more than 1,200 Boone County youth who participate in the 4-H program. Every year the fair is full of animals, but there are also other nightly

events, including musical entertain-ment, the open show, mud bogs and demolition derbies.

AugustAug. 1: Taste of Zionsville Street Dance, 6 to 11 p.m. on Zionsville’s Main Street, featuring fun, food and music on the brick street.

Aug. 1-2: Whitetown Parks Depart-ment’s Grand Prix go-kart race. This family-friendly free event will include a kids zone, music and more.

Aug. 4-9: Traders Point Hunt Char-ity Horse Show and Country Fair, Wild Air Farms, 7400 Hunt Club Road, Zionsville will return for the 36th year under the direction of Zi-onsville resident Elizabeth Johnson. Go to http://www.traderspoint.org/schedule.html for a complete event schedule.

Aug. 6: First day of school, Leba-non

Aug. 8: Battle of the Barbecue, Boone County Cancer Society, Lebanon Memorial Park. This year’s event will include a 5K run in the morning and a special Pink Firetruck from the Pink Heals Foun-dation in Illinois.

Aug. 11: First day of school, West-ern Boone, Zionsville

Aug. 14: Z’Sparkle Party and Drag Race to End Alzheimer’s, Main Street, Zionsville. Visit http://www.zsparkledragrace.com for more information.

Aug. 15-16: Polo and Pearls VIP gala event, advance tickets only, Hickory Hall Polo Club, 7551 E. County Road 100 North, Whitestown.

Aug.15-16: American Indian Pow Wow, Boone County 4-H Fairgrounds

Aug. 15: Paws and Claws Ride for Rescues, starts in Indi-anapolis then goes through all Boone County cities and towns. Visit http://www.hsforbc.org for more information.

Aug. 21-23: Jeep Frenzy Weekend

Aug. 26: 28th annual Charity Golf Classic for the Witham Health Ser-vices Foundation, at Ulen Country Club, Lebanon.

Aug. 31-Sept. 3: Inaugural Boone County Senior Services Olympics. Events include euchre, swimming, nature walk and more. The event’s mission is to promote and encour-age physical and mental health and wellness for Boone County adults age 60 and older.

SeptemberSept. 6 and 7: Advance Labor Day Festival.

Sept. 7: Labor Day

Sept. 11-13: Lions Club Annual Fall Festival, featuring Miss Outstanding Teen contest as part of three days of rides, food and booths. Parade down Main Street on Sept. 12 start-ing at 10:45 a.m. Parking in Lions Park for a $5 donation. This year’s

theme is the “Wild Wild West.”

Sept. 18-19: Back to the Fifties as Lebanon’s courthouse square goes back in time with a Main Street food court, arts and crafts booth, lots of family fun. Lebanon relives the coolest era ever in this popular annual event. Free admission. Visit www.fi ftiesfestival.com.

Sept. 19: 5K Rock-n-Roll Run & Walk at Witham Family YMCA and continues on a course through the city with registration at 6:30 a.m. The event benefi ts Symphony at Sunset.

Sept. 19: Whitestown Brew Fest in Anson’s Gateway Park. More infor-mation on this inaugural event TBD.

Sept. 25-27: Festival of the Turning Leaves, Thorntown – A classic town festival that kicks off with a big pa-rade on Saturday, with great food, live music, antiques, crafts and art booths, lots of activities for kids and the whole family. Free admission. Visit www.thorntownfestival.org.

Sept. 26-27: Lincoln’s Lebanon and Civil War Re-Enactment in Lebanon’s Memorial Park at the Herr Cabin. The public is invited to enjoy pioneer demonstrations, square dancing, food, and meet Mr. Abraham Lincoln in person on Saturday. Event includes a re-en-actment of civil war life through camping, activities and live war skirmishes.

Sept. 26: Boone County Senior Health and Wellness Expo, senior fair returns from 9 a.m. to noon at the Boone County 4-H Fairgrounds, Lebanon. The focus is to provide knowledge of health care and quality of life for current and future senior citizens, as well as their adult children, family members and other supporters or caregivers.

DMhc

AVtiC1

APF

AFile photo

Downtown Zionsville

B Magazine - Summer 2015

Documents

Transcript of B Magazine - Summer 2015