Inspiring video from our friends in Richmond, IN
100-mile potluck held on July 2, 2008



Green Piece Indy offers an email newsletter service with tips for going green in Indianapolis.
Click here for an archive on their emails regarding dining locally.
On July 3rd, 2008 they shared their tips for building a locally-produced burger.



Article on Tomatoes and the case for eating locally.



Notes from June 7th, 2008 - Our Eat Local Challenge Kickoff Picnic

Rains and storms were the order of the day, and flooding was a serious problem for many from Indiana. The rains finally stopped just before the picnic was to begin so only a stalwart few braved the roads and made it out to Eagle Creek Park. Sustindy was there, as well as RJG, TBensman, and molepoblano and other family members. We had some good local strawberries, rhubarb, asparagus, mushrooms, tomatoes, and wheatberries!

One group included Kay Grimm, Sue Spicer and Jennifer Laughner of Basic Roots, a 3rd party CSA that provides local goods year round! Kay and Sue told their story of how Basic Roots started from their own quest to find good, healthy food. Kay has developed excellent relationships with hundreds of local farmers and their monthly deliveries (twice monthly in the summer) are of extremely high quality. They have added a nutritionist, Jill Frame, to their team, who will provide recipes and answer nutrition-related questions. Jennifer Laughner operates Jenxie's Moodi Cafe. She is an artist by training and actually creates recipes and cooks Basic Roots food to order. You can email her for a menu list at jenxiesmoodicafe@yahoo.com. The Basic Roots team can be reached at basicroots4u@yahoo.com or by calling 317.519.1848.

Here are some tips from the latest Basic Roots newsletter:

1. Shop for safer, more sustainable fish (high in healthful fats, low in environmental toxins, good for the ocean) - http://www.oceansalive.org

2. Eat grass-fed meat and dairy products. http://www.americangrassfed.org

3. Buy pesticide-free produce.

4. Avoid chicken raised with arsenic. Buy certified organic, which is arsenic-free, or from local producers who can assure arsenic was not used.

5. Be a "locavore." Buy locally-produced foods when possible. This helps reduce the number of food miles, and supports the economic health of your local foodshed, and helps you learn how your food is grown.

6. Avoid plastic bottles and food packaging. Disposable bottles are not only wasteful, they are often made with polyvinyl chloride or #3 plastic. This plastic used in cling wrap and some squeeze bottles may contain phthalate which can leach into foods or liquids, act as a hormone disruptor, and can increase the risk of reproductive damage and asthma.

7. Know where your food comes from. Ask Congress for country of origin labelling on all unprocessed foods.

8. Follow an anti-inflammatory diet. Pay attention to omega 3 fatty acids, eat 7-9 servings of fruits and vegetables a day.

9. Choose your foods wisely. Avoid partially hydrogenated oils which can be a source of trans fats and is a sign of low quality food. Minimize processed and refined and most fast food. Eat whole, fresh foods whenever possible.