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Indiana Grown is more than a name, and goes way beyond a label.  It's about our members--the farmers, processors, and business partners in Indiana who are making our local food movement really move.
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Welcome to Indiana Grown!
Spanning 19 million acres of farm and forest, Indiana's more than 60,000 farms grow, produce, and process some of the highest quality products in the United States.  Hoosiers spend approximately $16 billion per year buying food, but less than 10% of that is sourced within Indiana.
Let 200 Years of Hoosier Know-how add up to tonight’s dinner.
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Beginning Farmer Veteran Workshop

National AgrAbility Project and Purdue University’s Indiana Beginning Farmer program are teaming up to host a free Beginning Farmer Veteran Workshop. The event is taking place on July 30 at the Beck Agricultural Center in West Lafayette and provides military veterans, active duty members, as well as their families, the opportunity to learn more about how to start and operate a farm in Indiana. What: Beginning Farmer Veteran Workshop When: Saturday, July 30, from 9 a.m. to 5 p.m. Where: Beck Agricultural Center (4540 U.S. 52 W., West Lafayette, IN 47906) According to Purdue’s website, sessions will cover the business and production side of agriculture and include the following topics: livestock management, small fruit and vegetable production, equipment for small farms, business planning, beekeeping, regulatory requirements and marketing for meat and food sales and forestry. Additionally, participants will have the opportunity to network with Purdue Extension educators, as well as learn about programs that are available through USDA’s Farm Service Agency and Natural Resources Conservation Service. The event is free and lunch/refreshments will be provided, at no cost. To register, go to https://edustore.purdue.edu/wk_rules.asp?itemID=22553. Space is limited. For more information about […]

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Photo History Book of County Extension Agents

Purdue University Press is publishing several regional history titles this year.  The most recent book is Enriching the Hoosier Farm Family: A Photo History of Indiana’s Early County Extension Agents by Fredrick Whitford, Neal Harmeyer and David Hovde. Compiled from original county agent records discovered in Purdue University’s Virginia Kelly Karnes Archives and Special Collections Research Center, Enriching Hoosier Farms and Families includes hundreds of rare, never-before-published photographs and anecdotal information about how county agents overcame their constituents’ reluctance to change. Purdue University News Service release available at: http://www.purdue.edu/newsroom/releases/2016/Q2/purdue-university-press-to-launch-book-honoring-early-county-extension-agents.html Additional details on Enriching the Hoosier Farm Family can be found at: http://www.thepress.purdue.edu/titles/format/9781557537430-1  

Finalists for Hottest Kitchen Entrepreneur Challenge Include 3 Indiana Grown Members

Finalists Announced for Indiana Food Entrepreneur Challenge Concepts Inspired by Family Memories and Infused Flavors Indianapolis, Ind. – June 6, 2016 – Flavor experimentation and beloved memories in the kitchen inspired many of this year’s top food business concepts for the Hottest Kitchen Entrepreneur Challenge. Three start-up finalists and three early stage finalists will compete in the regional contest to find the next great start-up and early stage food entrepreneurs.  The Challenge is sponsored by Ivy Tech Community College and by Reliable Water Services a local provider of commercial water heaters, boilers and water softeners. Start-up finalists include: Ed Baun – Indianapolis, Ind. – Primal Delights Kombucha – Small batch, herbal infused beverages made with green or black tea. A high-quality, organic, non-GMO product, some flavors include fresh pressed fruit juices as well. It’s healthy, too, as adding fermented foods to the diet on a daily basis can benefit a healthy gut flora. Goal is to get the product on tap in local bars and restaurants. Jack Lasich – Indianapolis, Ind. – Papa Doc’s Gourmet Sausage Gravy – Dr. Bob Morse’s […]

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