August 2016 Indiana

August 2016
Indiana
Cover by Justin Guerino
Local
Produce
Hometown Fl avor is Cropping Up
At Market District, we partner with dedicated area farmers
to bring you the very best in local, farm-fresh produce all
summer. Think of it as a farmers market right inside our
Produce Section — we do!
Finally, the experience of eating locally grown produce allows
you to live in the season — to enjoy the sweet peach and
rich tomato tastes of August, as well as the crunchy apple
and buttery squash flavors of September. Produce presence,
so to speak!
In addition, locally grown produce is usually picked within
24 hours of arriving in our stores and has had time to
ripen prior to being picked, so it is at peak flavor when
you purchase it.
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Illustrations by Britny Trainer
The farms we buy from are within 150 miles of our stores,
so when you purchase local produce, you are keeping the
local economy strong. Your money gets reinvested in your
communities, where it can help build and grow neighborhood
interests. That’s good for everyone.
This also means that less money and energy is put into
transporting the produce, which is good for the environment
and lowers costs. In addition, your support preserves
agriculture in and around your community, allowing lands
to remain rural, natural and pleasing to the earth and eye.
Simple Local Summer Vegetable Salad
Local Tomato & Olive Salad
Compliments of Chef Ben D’Amico
Compliments of Chef Ben D’Amico
Serves
• 1-1/2 lbs. local green beans,
fresh, blanched
• 2 ears local corn, kernels removed
from the cob, uncooked
Prep Time
• 1/4 cup red onion, thinly sliced
min.
• 1 cup local tomatoes, quartered
• 1 cup local cucumbers, thinly
sliced crescents
• 1/4 cup Market District extra virgin olive oil
• 2 Tbsp. lemon juice, fresh
• 3 Tbsp. curly parsley, fresh, chopped
• 1/4 tsp. black pepper, ground
• 1/2 tsp. kosher salt
6
20
1.Place all ingredients into a large mixing bowl.
2.Gently toss until vegetables are covered with lemon juice
and olive oil.
3.Season with salt and pepper and place salad onto a large
platter or bowl.
4.Garnish with fresh parsley.
Nutritional Information (Per serving): Calories 170, Fat 10g, Sat. Fat 1.5g, Trans Fat 0g, Cholesterol
0mg, Sodium 170mg, Total Carbohydrate 21g, Fiber 5g, Sugars 6g, Protein 4g, Vitamin A 25% , Vitamin
C 40% , Calcium 6% , Iron 6%
Serves
• 2 pints local grape tomatoes
• 3 Tbsp. fresh curly parsley, minced
• 1 cup assorted olives, pitted
• 1 Tbsp. lemon juice, fresh
Prep Time
• 2 Tbsp. Market District extra virgin
min.
olive oil
• 1/2 Tbsp. kosher salt
• 1/4 Tbsp. fresh-ground black pepper
• 2 cups baby arugula
• 1/4 cup Ricotta Salata cheese, crumbled
• 2 Tbsp. pistachios, chopped
4
15
1.Place tomatoes, parsley and olives in a mixing bowl.
2.Add lemon juice, olive oil, salt and black pepper.
3.Toss gently.
4.Place the baby arugula on a plate or platter.
5.Top the greens with the tomato-olive salad.
6.Garnish with crumbled Ricotta Salata and pistachios.
Nutritional Information (Per serving): Calories 180, Fat 15g, Sat. Fat 3g, Trans Fat 0g, Cholesterol
10mg, Sodium 1010mg, Total Carbohydrate 11g, Fiber 4g, Sugars 5g, Protein 5g, Vitamin A 40% ,
Vitamin C 45% , Calcium 10% , Iron 10%
Nutritional values are based on data from the USDA National Nutrient Database for Standard
Reference. Actual nutritional values may vary due to preparation techniques, variations related to
suppliers, regional and seasonal differences, or rounding.
Nutritional values are based on data from the USDA National Nutrient Database for Standard
Reference. Actual nutritional values may vary due to preparation techniques, variations related to
suppliers, regional and seasonal differences, or rounding.
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3.
Farm Focus
White Violet Ce nter fo r Eco-Justice,
Saint Mary-of-the-Woods
White Violet Center for Eco-Justice is a ministry of the Sisters
of Providence, who have been farming the land since 1840
— 175 years. They originally emigrated from France to build a
school in America and wound up using the land they bought to
sustain their endeavors. They raised sheep for wool, chickens
for eggs, cows for dairy and nourished the land organically to
produce vegetables and grains.
Over the years, the sisters leased some of the land to farmers
who used it for profitable commercial production of crops
(practices at odds with the organic nurturing of the soil and
atmosphere). When they realized the damage being done,
they reclaimed the farms and in 1996, the White Violet Center
for Eco-Justice was born. Twenty years later, with much love
and care, the 343 acres of farmland has returned to its healthy,
Certified Organic state and now produces an abundance of
food that Market District is pleased to bring you.
“We take very good care of our land,” says Candace Minster,
Garden Manager. “We use crop rotation and add organic
matter like compost, to preserve its fertility. Use of cover
crops, like clover, help rebuild the soil with nitrogen. We also
take food safety very seriously and sell, what we’ve been told
is the cleanest at the market.”
Specializing in heirloom varieties, the Center brings us
heirloom tomatoes, zucchini, beans and organic arugula,
which is, according to Ed Cifu, our Director of Fresh
Merchandise, “out of this world.”
“What we love about heirloom varieties,” says Candace, “is
that they are old (pre-1950s hybrid craze) and open-pollinated.
This means pollinated naturally by the wind. Although you
might not get consistent germination and cookie-cutter form,
you do get beautiful colors, interesting shapes and rich flavors.
It’s a win to us.”
Beyond farming, the Center’s mission is to foster a way of
living that recognizes the interdependence of all creation.
Grounded in an understanding of Providence Spirituality
as hope and healing, it offers leadership and education in
Candace Minster & Ann Testa
the preservation, restoration and reverent use of all natural
resources, and in creating systems that support justice and
sustainability. To this end, the Center provides regularly
scheduled educational workshops, cooking classes,
eco-spirituality retreats, as well as internship, sabbatical
and volunteer opportunities.
“We’re really proud of what we do here,” says Candace.
“Our crops are literally the fruit of our labor. We find it
beautiful and want you to experience that beauty as well.”
Lettuce Give You a Tip: Candace says hot weather arugula
is far spicier than that harvested in the cooler fall months.
She recommends wilting it over pasta or using it to make
pesto with a little kick.
Illustrations by Britny Trainer
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LocalFolks Foods, Sheridan
Steve and Anita Spencer, owners of Kercheval Homestead,
a family farm since 1838, started LocalFolks Foods to make
use of excess produce. Along with their late partner Paul Skirvin,
they slowly developed a diverse line of mostly tomato-based foods
with an emphasis on using regional fresh and natural ingredients.
“I left my job as a manufacturer’s representative 12 years ago to
take up the family farming mantle,” begins Steve. “It wasn’t long
before we realized there would be no income in the winter season
unless we did something with the summer harvest. We began
jarring mostly tomato-based products — sauces and salsa — and
selling them at farmers markets. Within a year or so, a grocery
store in Bloomington asked if they could carry our line. Today,
we are in 13 states in the midwest!”
Once Steve and Anita outgrew their growing capabilities on
the farm, they started sourcing their ingredients from midwest
farmers and farm cooperatives.
“We still have complete control of our products: the
ingredients and where they come from, the recipes, which were
mostly developed by Paul before his passing. Today, I am working
with another chef on our recipes, but our original products are a
tribute to Paul’s culinary legacy.”
Steve & Anita Spencer
and family
All LocalFolks products remain made with very simple non-GMO ingredients. The recipes contain no corn syrup, no gluten, no
artificial flavors or colors. Very clean. For instance, their pasta sauces are made with vegetables and herbs, spices and no added
oils, so they are fat free. Look for those, as well as barbecue sauce, salsa, enchilada sauce, pizza sauce and their number one
selling Stone-Ground Express Mustard in our Market District aisles.
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5.
Traders Po int Creame ry, Zio nsv ille
The first 100% Certified Organic, grass-fed dairy in Indiana,
Traders Point Creamery is one of our favorite local suppliers.
Why? Because they don’t homogenize their milk, which
means the cream rises to the top for good, old-fashioned,
farm-fresh flavor. Their whole milk and chocolate milk are
real game changers.
“The high pressure used to homogenize milk breaks up the fat,
which keeps the cream from rising to the top,” explains Mike
Kessler, Local Sales Manager for Traders Point. “We don’t do
that. In addition, our milk is pumped through lines about half
as fast as normal dairies. We also pasteurize gently, so our
milk is protected start to finish.”
Traders Point raises 80-100 cows on their farm, but also sources
milk from eight Certified Organic farms in Indiana. They make
artisan cheese and cottage cheese on the farm, plus milk
and five varieties of yogurt at a facility two miles away.
Their seasonal cheeses are made with spring morning milk
gathered just after the cows have grazed on fresh green grass.
“The grass and time of year really make a difference in the
flavor of the milk, and hence, the flavor of the cheese,”
says Mike.
Ku nz
Jane Elder Ku nz & Dr. Fritz
The Brick Street Tomme is a classic, semi-firm French
farmstead raw cheese washed in Sun King Wee Mac beer.
Aged two to four months, it is delightfully rustic with a margin
of silky ripeness just beneath the rind, lending earthy notes
to the tart, crumbly center.
The Fleur de la Terre (Flower of the Earth) is an awardwinning farmstead Gouda. The gentle aging of this cheese
for 6 to 10 months results in a creamy yet firm texture that
carries hints of the sweet herbs and the grasses that grow
on the rich bottom land of the farm. It’s mild and buttery
with a pleasingly tangy after bite.
“We also make the best chocolate milk I have ever tasted,”
claims Mike. “I started as a delivery person and used to give
a bottle or two of the chocolate milk away. People loved it.
They would come back to me and tell me they were hooked —
couldn’t stop buying it. So, I guess I have always been in sales.”
Another reason Traders Point milk is so good is because
they only bottle in glass, not plastic or cartons. “We feel it
protects the integrity and flavor of our product,” says Mike.
“It’s really a big point of difference.”
Illustrations by Britny Trainer
Traders Point Creamery is also very active in the local food
movement, supporting the farmers they work with to gain
organic certification and buy equipment. “We believe we can
change the quality of our food source if we all work together,
so we reach out to others who are farming in a way that we
value and try to offer a hand,” says Mike. “It’s a very good,
synergistic relationship.”
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Fresh from
Indianapolis
Deli Delights
Smoking Goose — Honk if You Love Them!
Smoking Goose is an Indianapolis icon. Its founder, Chris Eley, was
ranked as one of Food and Wine’s Top 20 Food Artisans in the U.S.
He specializes in traditional items, like bacon, Andouille sausages,
and sugar-cured hams, as well as the more unusual, like elk liver pâté,
specialty sausages and lardo. Once you taste his creations, you’ll
understand why they are ranked the best of the best!
All-natural, organic and innovative in flavor, they are for both
the carnivore and the "support local" foodie who appreciates the
fact that Smoking Goose buys from area farmers who raise their
animals humanely. We carry a wide selection of their products,
which are deliciously versatile. Use on a sandwich, grill, serve on
a charcuterie platter with cheese, olives and fresh fruit. Whatever
your pleasure, it will definitely be one!
Tulip Tree Creamery — Go Dutch!
Tulip Tree Creamery was founded in 2014 by Fons Smits, who
was originally from the Netherlands. Local Lot Hill Dairy Farm,
who uses no antibiotics or growth hormones on their milking herd,
supplies Tulip Tree with their milk. They are also in the process of
becoming Animal Welfare Certified.
The Smoking Goose Team
All Tulip Tree products are made by hand using traditional European recipes, although they add their own twists to make
them distinctly Tulip Tree. We are thrilled to carry these specialties. Try them and see!
• Trillium — A triple cream, mold-ripened cheese inspired by the French classics, Camembert and Brie. It has a soft,
creamy texture with rich, smooth flavors and gentle lactic tones. Aged 3 to 8 weeks, it ripens gracefully from
the outside to the center.
• Foxglove — This double cream, washed-rind cheese has a soft consistency and earthy, pungent flavors created by
a mixture of yeast, salt and Hubbard & Cravens Porter Beer (made by THR3E WISE MEN Brewing Co.) applied on
the distinctive reddish-colored rind. If you have trouble choosing between a Taleggio and Époisses, this
cheese may hit the spot. Foxglove ages from 4 to 8 weeks.
• Haymaids — This mild, semi-soft, natural-rind cheese is inspired by cheeses hailing from the European Alpine region.
Aged 6 to 8 weeks, it has sweet tones and a subtle nutty flavor.
• Nettle — A fresh cheese, similar in texture to Chèvre, Nettle is made with cow’s milk and boasts a very mild and velvety
texture. Covered with mint, sage and nettle leaves on the outside, it has a super fresh finish. MarketDistrict.com
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7.
Local Food
BeeFree Gluten-Free Bakery, Noblesville
BeeFree offers baked goodies free from gluten and dairy with no artificial
ingredients or preservatives. Owner Jennifer Wiese spent long days
coming up with this flavor-packed line of treats made from ingredients
like fresh almonds, honey, coconut oil, dark chocolate and dried berries.
We carry their cereal/snack Warrior Mix™ in Auggie’s Original, plus
Clay’s Chocolate Buzz, Drake’s Spicy Chocolate & Hagen’s Berry Bomb,
as well as mixes to make cookies, cake and pizza dough.
Best Boy & Co., Roanoke
Wayne Shive started making small-batch sauces as a hobby — a hobby
his friends encouraged. Today, Best Boy & Co. is home to Wayne’s sweet
and savory sauces, spice blends and rubs, with 100% of proceeds going
to charities like The American Red Cross, the Enough Project, Doctors
Without Borders and the International Crisis Group. We carry a variety
of his products, from Balsamic Hot Fudge Sauce and Hot Fudge Spiced
with Chilies to Blonde Hot Sauce and Bourbon Barrel Aged Mustard!
Broad Ripple Chip Co., Indianapolis
Wayne Shive
“The best potato chip ever!” That’s what our buyer, Carly Goebel says. Located near Broad Ripple Village in Indianapolis,
Broad Ripple Chips makes all-natural, handmade artisan chips from Russet potatoes — slightly darker chips that are richer
in flavor than factory-made chips. Lightly seasoned and super crunchy, every step of their making is done by hand: selection,
slicing, seasoning and packaging. They are made in small batches in pure, heart-healthy canola oil and delivered fresh.
No preservatives, no trans fats, no MSG, and gluten free. What more could you want in a chip?!
Brooke’s Naturals Gluten-Free Baking Mixes, Dana
Brooke’s Naturals, a wholesome, gluten-free baking mix company, provides a delicious solution to those who suffer from
gluten intolerance or Celiac Disease. Co-owner Brooke Schmidt was inspired when a close friend was diagnosed with celiac.
We carry her mixes to make Fudgy Brownies, Cookies, Banana Bread, Carrot Cake, Chocolate and White Cake.
Copper Moon® Coffee, Lafayette
The mission at Copper Moon is to lead the coffee industry through
continuous innovation, providing expertise and consistently fulfilling their
promise of “uniquely smooth, perfectly roasted” coffee. Investing in the
best roasting, processing and packaging equipment enables them to adapt to
the specific and ever-changing needs of their customers. Find their fabulous
coffee in 10 oz. Aztec Moon, Eco Harvest, Nueva Del Sol, Rainforest
Reserve, French Roast, Columbian Popayan and Swiss Water Decaf.
Eisele’s Raw Indiana Honey, Westfield
Eisele’s Honey is a small, family-owned business started in 1981 in the
countryside of Westfield by Tom Eisele. Instead of boiling their honey,
like most honey makers, they take raw honey from the hive directly to
the extractor. After extraction, the honey is ready to be bottled. In
addition to raw, Eisele’s offers a pure liquid honey more suitable for
cooking needs, as well as pollen and honeycomb!
V icars
midt & Dana
Brooke Sch
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Favorites
Limelight Coffee, Indianapolis
Limelight Coffee Roasters roast sustainably grown Arabica beans from around the world and pay a premium price to
support farmers who focus on quality while caring for the environment, their community and their families. They strive to
provide a diverse variety of coffees and use a beautiful USA-made Diedrich 12 kilo roaster to create two well-balanced
flagship blends: Brutally Honest and My Morning Commute. They also offer a Single Origin Roast.
Revival Foods, Indianapolis
At Revival Food Company, they aim to revive your pantry by creating pure, good foods that will nourish your body from the
inside out, bringing it back to basics with simple, yet amazing, ingredients. They are also committed to giving a portion of
their profits to those that are out reviving the world with big love and willing hands. We carry all four flavors of their stoneground almond butter, which includes Classic (original almond butter), Super Spread (superfood-packed almond butter),
Coco Love (chocolate-coconut almond butter) and Chai Time (chai-spiced almond butter).
SoBro Cold Bru Coffee, Indianapolis
The makers of SoBro Cold Bru Coffee have spent a lifetime seeking out and drinking great coffees. They have sipped beverages
the world over, meeting people, experiencing cultures and marketing some of the most prestigious brands in the world.
Then, they made one of the best cold brew coffees around! Available in Espresso and Oliver Mortons’ Chicory.
Urban Ladle, Greenfield
Originally from Indianapolis, Urban Ladle owners Lisa and Marcie use
exclusively fresh midwestern produce in their soups. They are dedicated
to making culinary creations that focus on living a healthy lifestyle and
proper nutrition. Try any of these and taste the care they take: Butternut
Squash, Chicken Noodle, Chicken Tortilla, Split Pea, Tomato Basil
or Turkey Chili!
Vigilant Eats Superfood Cereal, Bloomington
After studying nutrition for years and having an interest in raw foods,
Doug Siegel was determined to make the perfect cereal. His passion
to purchase as many ingredients as he can straight from the source
makes Vigilant Eats — a high-protein, low glycemic, nutrient-dense
cereal — taste delicious. Choose your favorite from Banana Chia,
Coconut Maple Vanilla, Espresso Maca Mulberry, Goji-Cacao and
Rosemary Thyme Sweet Potato.
Doug Siegel
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9.
Recipes
That Rock
The Local
Local Coffee & Chipotle “Wet” BBQ Rub
Compliments of Chef Ben D’Amico
• 1/4 cup local Copper Moon®
or Limelight coffee beans
• 1/4 cup canned chipotle
peppers in adobo
• 1/2 cup canola oil, divided
• 1/4 cup light brown sugar
• 2 Tbsp. chili powder
2 Cups
• 1 Tbsp. cumin powder
• 1/2 Tbsp. ground coriander
• 2 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. oregano, dried
• 3 Tbsp. kosher salt
• 2 Tbsp. black pepper
1.Grind the coffee beans in a coffee grinder until very fine.
2.Place chipotle peppers and half of the canola oil into a food processor.
3.Blend for 3-4 minutes until a smooth paste is formed.
4.In a medium mixing bowl, combine remaining ingredients and stir
until evenly distributed.
5.Add the dry spice mixture and the other half of the canola oil
to the chipotle mixture in the food processor.
6.Pulse for 1 minute until a thick paste starts to form.
7.Store in an air-tight container for up to a week in the refrigerator.
Use: Allow to sit for 10 minutes out of refrigeration before use.
Works great as a marinade for pretty much anything that goes on
the grill: ribs, chicken, pork chops, beef tri-tip & shrimp.
Nutritional Information (Per 2 Tbsp. serving): Calories 90, Fat 7g, Sat. Fat 0.5g, Trans Fat 0g, Cholesterol 0mg,
Sodium 1130mg, Total Carbohydrate 6g, Fiber 1g, Sugars 3g, Protein 1g, Vitamin A 6% , Vitamin C 0% , Calcium
2% , Iron 4%
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference.
Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional
and seasonal differences, or rounding.
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Local!
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Prep Time
30 min.
Roasted Beet Salad with Local Honey-Feta Vinaigrette
& Baby Arugula
Compliments of Chef Ben D’Amico
Vinaigrette:
• 1 tsp. shallot, minced
• 1 tsp. garlic, minced
• 1/2 cup Feta cheese, crumbled
• 1 Tbsp. Dijon mustard
• 1/4 cup blueberry or raspberry vinegar
• 2 Tbsp. Eisele’s Raw Indiana Honey
• 1/4 cup Market District extra virgin olive oil
• 1/4 tsp. kosher salt
• 1/8 tsp. fresh-cracked black pepper
• 1/4 cup Feta cheese, crumbled, for topping
Salad:
• 1-1/2 lbs. whole red beets,
fresh (canned whole beets
work equally well)
• 1 Tbsp. Market District extra
virgin olive oil
• Pinch of kosher salt
• 1-1/2 cups local baby arugula
Serves
6
Prep Time
10 min.
Cook Time
45 min.
1.Heat the oven to 375°F.
2.Prepare beets by washing them thoroughly under cool water. Pat dry with a paper towel. Cut off beet greens,
about 1/2 inch from the top.
3.Toss beets in a mixing bowl with 1 Tbsp. of olive oil and a pinch of kosher salt.
4.Place beets in an oven-safe cooking dish and roast for 45 minutes or until they are just fork tender.
5.Remove from oven and allow to cool for about 20 minutes.
6.Once cooled, use a vegetable peeler to remove beet skin, then cut off tops and bottoms of the beets.
7.For the vinaigrette, combine shallot, garlic, Feta, Dijon mustard, vinegar and honey in a large mixing bowl.
8.Slowly whisk in olive oil to make a temporary emulsion. Add salt and pepper and continue to mix for an
additional minute or so.
9.Cut beets into quarters or medium-sized pieces.
10. Mix beets and vinaigrette together.
11. Toss in baby arugula and top with remaining 1/4 cup of Feta cheese.
Nutritional Information (Per serving): Calories 230, Fat 16g, Sat. Fat 4.5g, Trans Fat 0g, Cholesterol 15mg, Sodium 450mg, Total Carbohydrate 20g, Fiber 2g, Sugars 17g, Protein 5g,
Vitamin A 4% , Vitamin C 8% , Calcium 10% , Iron 6%
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to
suppliers, regional and seasonal differences, or rounding.
Illustration by Steve Mobley
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11.
A Frittle Something Sweet
Peanut Fudge Brittle, Indianapolis
Carrie Abbott is an Indianapolis native. She grew up here, went to Ball State University to earn a degree in geography with
a travel and tourism component, and then to Ivy Tech for an associate’s degree in pastry & baking.
“I have always been drawn to food and hospitality,” admits Carrie. “Before starting Frittle ® four years ago, I was catering
desserts. That’s how Frittle happened. I was working with a peanut candy recipe I really liked. It satisfied my nostalgia for
old-fashioned peanut brittle, but wasn’t as hard.”
Carrie describes Frittle as a cross between the classic, peanut-buttery sweetness of brittle and a rich peanut fudge. The result
is a kinder, softer brittle with a crispy, creamy texture and just a hint of salt. It’s also gluten free and vegan.
“The texture is really unique and the package size makes it a great little gift or a nice indulgence for yourself for less than $5,”
explains Carrie, who is thrilled about having her candy in our stores.
“What I love about being local is the relationships I am building with the people who sell our candy, like Market District. It’s a
really big deal to see your product featured in the Sweets Shop — beautiful. That’s why I personally drive and deliver my candy
to every Market District store that carries it — even Pittsburgh and Ohio. I love seeing everything about how Frittle makes it
into a customer’s hands. The fact that Market District sought out local artisans when they came here was amazing. It’s been a
great partnership.”
Located in the heart of Indianapolis’ historic/arts district, Carrie’s candy company, Newfangled Confections, makes all candy
on-site, but mostly sells wholesale. “When people ask for it, I send them to Market District to buy. I know they are going to
have a lovely food experience.”
With candy in all of our Market District stores, Frittle has
gone from being a local sensation to a regional/national
treat. “I knew it had an audience because it is so good
and affordable. Even younger people — under 30 — who
don’t have the nostalgia factor because maybe they never
experienced brittle as a child, love it. It’s super exciting to
take something that I adored as a child and watch my
version of it come back.” Frittle is available in 4 oz. boxes,
$4.99 and 3 oz. bags, $3.99.
Caramel for Carmel!
August is all about caramel
treats in our Sweets Shop —
sweet and buttery paired with
a touch of salt! The Popcorn
of the Month is Caramel Corn,
just $6.99 lb., and the Fudge of
the Month, Dark Chocolate Sea
Salt Caramel, $5 for 8 oz.
Buy two get one FREE!
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The Skinny on Skinny
Raw, Wild-Harvested, Alkaline Coconut Oil, Indianapolis
Residents of Indianapolis, Matt and Luke Geddie, were raised with a profound sense of social conscience — to change and
save the world. Following Matt’s high school and Luke’s college graduation, the brothers went to southeast Asia and were
drawn to Vietnam.
Luke stayed and started an import/export company. He also discovered the Bên Tre Province in Vietnam, part of the Mekong
Delta, where the soil is very salinic: spectacular conditions for growing coconuts. Then, he met an engineer who developed the
Nutralock System™, a machine/process to cold process coconuts without over-heating the meat, leaving the coconut oil 100%
raw — no chemicals or heat-induced changes.
Matt returned to to the United States to attend Stanford University
and then get his Executive MBA at Purdue University. Luke resides
both here and in Vietnam. Today, the brothers run Skinny & Co., an
Indianapolis-based company specializing in 100% real, raw coconut oil
and beauty products.
It was the brothers’ mother, Joy, who first confirmed Luke’s suspicion
that coconut oil from Vietnam was a real contender. She tried the
sample Luke brought home and immediately began having more energy
and losing weight. Hence, the name “Skinny & Co.” Although it is not
marketed as a weight loss product, Skinny is the only coconut oil on
the market that is wild harvested, hand-pressed, small batch, 100%
pure, 100% raw and 100% virgin (there is less than five hours from
when the coconut is picked to when it is processed).
Many other coconut oils add the FDA-allowed 20% mixture of “filler”
oils in to cut costs, but not Skinny & Co. — and, you can see the
difference. The completely clear liquid is a testimony to its largely
unprocessed purity.
“We are located in Indiana because Luke and I have a strong
commitment to home,” explains Matt Geddie, President of Skinny &
Co. “We are a land-locked state without mountains or water to help
purify the ecosystem. Making and selling our premium coconut oil and
beauty products here, not only supports the local community, but its
overall health.”
Look for Skinny & Co. Coconut Oil, Oil Pulling (great for cleaning your
teeth and ridding your mouth of toxins), Body Butter, Facial Oil, Lip
Balm, Shampoo Bar and Coffee Soap in our Health, Beauty & Wellness
Department, and visit skinnyandcompany.com for exciting ways to
incorporate coconut oil into your daily beauty routine and diet!
Illustrations by Stacey Zeto
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Local! 13.
Cinnamon Swirl Bread
& Market District Pies
So Great We Had To Share!
When our Bakers look for a new treat to add to our wealth of tasty goodies, it has to be the best. And the first place we look
for the best is in our own neighborhoods — often a treasure of fine food makers. That’s how we found 5 Generation Bakers in
McKees Rocks, PA and Gardner Pies in Akron, OH, local to our Pittsburgh and Ohio stores. They were so good, we brought
them here to you!
5 Generation Bakers, McKees Rocks, PA
That’s a lot of baking. Their legacy
Scott Baker and his family have been baking in Pittsburgh, PA since 1875.
Pittsburgh history, especially known for
includes Jenny Lee Bakery, one of the most lauded private bakeries in
in a crimp pan.
their amazing cinnamon swirl bread, which was distinctively round, formed
Bakers, located in McKees Rocks, PA.
“We still make it the same way,” says Scott, President of 5 Generation
the mantle of quality established by more
“When we chose the name ‘5 Generation’ it meant we were taking up
Our job is to make the best cinnamon swirl
than 100 years of family work and pride. We take that very seriously.
is small batch, made with fermented
bread possible.” And they do. 5 Generation Bakers’ cinnamon swirl bread
from the oven, they are literally bathed
dough, which imparts a satisfying yeasty flavor. When the loaves are pulled
in butter and dusted in cinnamon sugar. Mmmmmm
to their 48 employees. “We were offered
The company sources many of their ingredients locally and is devoted
to move, but this is where our people live
free land in Mercer County, PA, and tax incentives in Youngstown, OH,
are who make our breads so very good.”
and we didn’t want to lose them,” says Scott. “They are our future; hey
Gardner Pie Company, Akron, OH
“First of all, we are proud to make Market District pies,” begins Tom Cavanaugh, VP of Sales &
Marketing at Gardner Pies. “We are a family-owned business founded in 1947 by Ross & Dolores
Gardner, who baked fresh pies and sold them from a truck to factory workers in the neighboring
manufacturing plants. They would buy a fresh, homemade pie after a long day’s work,” he explains.
With advancements in the freezing process, Gardner now prepares unbaked and pre-baked pies
that go from freezer to oven, tasting like they were fresh baked in your kitchen. The key is real
fruit and premium ingredients, generously tucked in a signature crust crafted with local Ohio flour.
“When Market District bakes the pies, it is the first time they have ever been baked,” says Tom.
“The term for the pies we make is ‘natural-juice fruit pies’ because they never contain any highfructose corn syrup, hydrogenated oils or artificial flavors.”
Today’s second-generation owners are Tom Gardner, Nancy Gardner-Goff and Bob Goff. Two of
Nancy and Bob’s daughters are intimately involved in running the company, which employs more
than 100 people, supporting local high schools, breast cancer awareness and participating in the
Ohio Proud program.
“We look to get everything locally when available,” says Tom. “If we can’t, we buy from smaller,
family-owned businesses like ourselves. With the help of Market District, we look forward to
sharing our piece of the pie.”
Illustration by Justin Guerino
14. Market District Newsletter: We
Local!
MarketDistrict.com
Market District Caters
to Local Businesses!
At Market District, we especially love our community of hard-working businesses from independent
entrepreneurs to large corporations. So, whether your event is a big quarterly update, a client
appreciation party, a brainstorming session or a Monday morning breakfast meeting, we make it a
pleasure to carry on business. Our Chef-inspired and hand-packed boxed lunches are an appetizing
addition to any function and we’re right here for you to pick up, or we’ll deliver. Market District
Catering — let our meals work for you! Call today! 317.569.0378
Let Us Deliver!*
*Fees apply, please ask.
COLANDER OF EVENTS!
Come See What’s
Cooking at
Save Time! Shop Online!
Try it for FREE* today at CurbsideExpress.com
*No service fee on first 3 orders! (Save up to $9.95 per order.)
1. ORDER MARKET DISTRICT GROCERIES ONLINE.
2. PICK UP AT YOUR PREFERRED LOCATION.
3. GET AN HOUR OF YOUR LIFE BACK!
DARE TO PAIR
A Food and Wine Experience
Thursdays, 6 p.m. - 8 p.m.
Enjoy expertly paired foods and wines when you join us in
our Banquet space. Here, our Culinary Team and Wine
Experts will offer five food and wine pairings artfully
combined to surprise and delight!
$10 per person. Must be 21 to attend,
photo ID required.
MarketDistrict.com
Our Demo
Kitchens!
Check out your store’s Demo
Kitchen schedule and then stop
by to see what our Chefs are
preparing and sharing!
• Original Recipes & Tips
• New Foods & Tricks
Wednesday is
$5 Sushi Day!
Choose from select,
fresh-made sushi in
multiple-piece servings
— vegetable combo to
spicy shrimp rolls —
all crafted by our
Sushi Chefs!
Market District Newsletter: We
Local! 15.