Indiana State Fair Commission Executive Director Cynthia Hoye has parlayed a lifelong love affair with 4-H and fairs into a career of supporting agriculture and extension programs and finding ways to make a good fair better.
Now in its second year, the Wishard Slow Food Garden grows produce for local markets, restaurants and residents alike. And from 11 a.m. to 2 p.m. on Thursdays, consumers can sample some of the harvest as the Duos Indy Mobile Kitchen sets up shop a few steps away.
How does a celebration of agriculture stay relevant? What happens after the cows go home? Cindy Hoye has answers.
The organization’s annual convention, which runs Wednesday through Saturday, attracted 375 exhibitors, an impressive number considering the tepid economy.
Attractions like apple orchards and corn mazes are reporting bigger crowds this year, especially with cooler temperatures and dry weather.
An Oct. 13 workshop will offer tours of Purdue University's vineyard at Meigs Farm during which participants will learn the basics of juice and wine quality control. The workshop is run by the school's Wine Grape Action Team, a group that aims to help Indiana vintners and wine grape growers.
First-of-its-kind event in Indianapolis showcases what’s known as the slow food movement, which promotes the benefits of producing
plants, seeds and livestock for local consumption.
The Indiana Wine Grape Council and state officials say it’s Traminette, a fragrant and floral white wine from grapes that
flourish in Indiana’s climate.
A state-run program aimed at boosting business for local artisans—ranging from painters to syrup makers—and
turning them into a draw for tourists is in jeopardy because of dramatic funding cuts.
