There are so many positive things about Traders Point Creamery yogurt and milk: it’s organic, it’s locally sourced and produced, the real producers (the cows) enjoy a steady diet of pasture grass. Now, there’s one more thing to add to the list: As of June 1, 2010, you can return—instead of reuse or recycle—the bottles.

Since the dairy first began producing in 2003, the owners have sold their milk and yogurt in days-of-yore glass bottles. Loyal consumers have discovered useful purposes for them, but a person only needs so many change jars and reusable water bottles. Instead of hauling the bottles out the recycling bin, customers can now remove the labels, clean, and return the containers to Traders Point, at 9101 Moore Road in Zionsville, where they’ll be sterilized and filled with more award-winning yogurt and milk. Chalk up another point for the environment. But don’t expect to get a nickel back for the deposit.

A cross between shop and home economics (minus the cooking), do-it-yourself classes from ModHomeEcTeacher are perfect for people who can’t bear to part with worn-out furniture, as well
as those who like to pick up the odd find at the flea market. (You just know there’s something
useful you can do with that old steamer trunk.) Following the mantra, “Reuse, Restyle, and  Repurpose,” Shelly Leer, Ms. ModHomeEc-Teacher herself, guides students in taking what they have and restoring it to practical use—or at least an attractive conversation piece. Leer, whose B.S. degree in textiles and design education is from Butler iniversity, is teaching several two-session
upholstery workshops during September and October and will be adding six-week classes later.

View the dates and times, and register online at modhomeecteacher.com.

A tuition-free curriculum of lectures, films, discussions, and exhibitions in Bloomington is open to the wider community this fall. “Sustain.ability: Thriving on a Small Planet” is the theme of this year’s College Themester. The initiative taps into the collective knowledge and creativity of the I.U. faculty and involves students in the exploration of ideas across the disciplines. The Themester begins September 3 and runs through mid-December, and brings some renowned individuals to speak, including activist and poet Wendell Berry and journalist and author Thomas Friedman. All events are standalone—and free. Enrollment is not required and those interested are encouraged
to attend as many events as they’d like.

For the schedule of Themester events, go to www.themester.indiana.edu.

GOING LOCAL Week 2010 will be celebrated in the Hoosier state starting this Sunday, September 5 through Saturday, September 11, 2010. It is a one week “challenge” to Indiana citizens to eat at least one Indiana locally grown or produced food at each meal during the seven day event. 
 “I encourage everyone to take part in GOING LOCAL WEEK,” said Lt. Governor Becky Skillman. “If you don’t already, visit a local farmers’ market this week and buy local grown produce and meats – or try Indiana Artisan special creations such as hot sauces, delicious baked goods or Indiana wines. I have traveled and enjoyed these different local foods all across our state. I am so proud of our Hoosier producers and the high-quality, delicious foods they offer each community.”

• The objectives of GOING LOCAL Week are to:
• Create an appreciation for the abundance and diversity of the Indiana food shed.
• Make Indiana citizens more aware of the availability of local foods in their own communities.
• Provide support and recognition for Indiana local food producers.
• Increase Indiana residents’ consumption of locally grown/produced foods in a long-term effort to encourage them to regularly purchase more locally produced items for their weekly meals so that the consumption of  Indiana locally grown and produced foods will become the norm, not a novelty at Hoosier dinner tables across the state.

 “Here at the Department we are going to celebrate with field trip to the Original Farmers’ Market in Indianapolis on Wednesday and then enjoy an in-office potluck of locally grown foods on Friday,” said Indiana Agriculture Director Joe Kelsay. “I encourage everyone to join us in celebrating Indiana’s incredible local foods and destinations.”
In addition, to these GOING LOCAL celebrations, Indiana Agriculture Director Joe Kelsay, Deputy Director Tony Hahn and other ISDA staff will be attending Groovin’ in the Garden at Easley Winery on Tuesday, September 7^th starting at 5 p.m.  Not only will the Easley’s be offering free tastes from this year’s vintage, they will also have Amish cheese from Swissland, Indiana and two kinds of pesto - all local.

To find local wineries, u-picks or farmers’ markets near you go to the Indiana Farmers’ Market, U-Pick and Agritourism Directory (www.in.gov/isda).  This was developed by Indiana State Department of Agriculture (ISDA), in partnership with the Indiana Office of Tourism Development (Tourism), to help consumers and tourists find a agricultural destinations to enjoy a day with the family and make a difference.

 GOING LOCAL Week was created in 2008 by Indiana local food blogger, Victoria Wesseler, who authors the GOING LOCAL site (www.goinglocal-info.com).  She notes, “If half the families in Indiana shifted $6.25 of their current weekly food budget to the purchase of Indiana grown or produced local food this effort would provide an annual contribution of $300 million into the local Indiana economy. Is this impressive? Yes, but that's not the final number. Studies consistently show that a dollar spent locally will multiply itself by 3 to 5 times making the actual economic impact of that one dollar in the local community where it was spent far greater than a buck. Initially it may be impossible to believe but, with a subtle shift in our food spending habits, we can make a $900 million to $1.5 billion economic impact on Indiana in one year.”

Ideas to celebrate GOING LOCAL Week:

• Do some of your weekly shopping at local farmers’ markets, farm stands, and farm markets.
• Bring in fresh Indiana fruit for the staff instead of pastries during the week.
• Have an in-office potluck lunch where everyone brings in something they’ve made with a local ingredient.
• Go out to an after-work “happy hour” at a local winery.
• Dine out at a restaurant featuring locally produced food items.
• Visit an orchard or U-Pick and harvest your own produce.
• Ask your local market if they sell locally grown food. Find restaurants that do the same. Support these establishments.
• Participate in a CSA.
• Take a farm tour in your area.
• Research special foods that may be local to your area and seek them out.
• Take a cooking or food preservation class which features local foods.
• Encourage others to join you in this effort during GOING LOCAL Week. Host a pitch-in picnic or covered dish party and ask everyone to bring something made with local ingredients. Spend the evening talking about the food’s origins and learning about what’s available in your area.
  
  For more ideas about how to celebrate GOING LOCAL WEEK or information about Indiana local food and producers, visit the GOING LOCAL site at www.goinglocal-info.com.

Information about Indiana food and producers, listings of local food events and farm tours, as well as recipes featuring Indiana’s fresh, local, and in-season foods can be found on the GOING LOCAL site (www.goinglocal-info.com).

 GOING LOCAL Week 2010 contact:
Victoria Wesseler

GOING LOCAL

This e-mail address is being protected from spambots. You need JavaScript enabled to view it

www.goinglocal-info.com

Phone: 765-325-1000