Second Servings Podcast

On this episode of Second Servings, we take a step back from Indiana menu staples to explore the community aspects of food, by visiting three local dining institutions around the state. Local restaurants serve a unique purpose in places like Newberry Indiana – population 193 – where the Newberry Café serves as a meeting place for those not only in the town but the surrounding area. Chambers Smorgasbord in Spencer and Lisa’s Pie Shop in Atlanta also serve unique functions in their communities, from offering comforting and familiar “homecookery” dishes to training young women in entrepreneurship. Learn more here: Chambers Smorgasbord Lisa’s Pie Shop  

Even if you’re meat averse, this episode offers an eye-opening look at the farm-to-table journey of Indiana goods and the farmers and grocers who are fighting to keep Hoosier cuisine locally raised. Greg Marlett, owner and operator of Hardway Farms, gives us a tour of his backyard pig farm in Martinsville, Indiana, tells about the process of raising and selling local meat, and gives us his take on sustainable agriculture. “This isn’t just a green quack or a tree-hugging bunny lover that’s up in arms about something. There are some serious issues with the way our food is being handled.” For more information: My Local Indiana  

  In this episode of Second Servings, we hightail it to Indianapolis to sample the movable feasts of the modern food truck industry. From Hoosier home-cooking, Southern BBQ, and Cajun cuisine to gourmet and international fare, we explore the many splendors of mobile food. Here are some of the the vehicular vendors who share samples and stories of their roadside creations: Duo’s Hoosier Fat Daddy Bus Cafe Edwards Dashboard Drive-in Mable on the Move Rollin’ With Da Roux Scratch Streetfood Some of This! Some of That!  

This episode examines the development of home canning and how Indiana residents have utilized various aesthetic and technological methods both in the past and today. From the innovative “Pie In A Jar” technique to family recipes for sweet pickles, from the history of the Ball Jar in Indiana to drying beans, Hoosiers contribute to a rich landscape of food preservation. For this episode we traveled to Muncie, home of the Ball Corporation Archives; to Sechler’s Pickles in St. Joe; Lisa’s Pie Shop in Atlanta; as well as visiting with Harold and Jo Ann Jackson in Salem, who preserve foods from their home. For More Information: Minnetrista:  Ball Corporation Archives Sechler’s Pickles Lisa’s Pie Shop  

Homebrewed beer is one of the oldest cottage industries and has become a popular practice in Indiana with rise of homebrew social clubs. We talk to Hoosier homebrewers to hear their stories of malting mayhem, hoppy accidents, and brew-ins—the social gatherings where people brew and share their suds. Veteran brewer Dibbs Harting tells about the history and culture of home-crafted beer, beer enthusiast Rick Stidham relates the appeal of making beer from scratch, and Chadd Powell, the president of the Bloomington Hop Jockeys, discusses the community surrounding homebrew hobbyists. We also head down to Floyd County to sample beers with the F.O.S.S.I.L.S. homebrew club and to talk to member Dennis Stockslager about the brewing process from barley to bottle. For more information: F.O.S.S.I.L.S. Homebrew Club Bloomington Hop Jockeys  

A staple at church socials and fall festivals in DuBois County, turtle soup is typically made in large batches, reflecting the community aspect of the dish. Government regulations concerning the sale of wild game means that the recipe is often of the “mock turtle” variety, but its unmistakable taste luckily comes more from the pickling spices than the type of meat used. Turtle soup aficionados sometimes practice “turtle noodling,” catching turtles by hand in muskrat holes by water sources. We visited folks at a number of restaurants and diners that serve variations on this regional dish, including Fleig’s Cafe, the Ferdy Flyer, and Heichelbech’s Restaurant & Bar, all located in Dubois County.