August 31, 2025 • 32 mins
Happy Labor Day Weekend!
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Speaker 1 (00:00):
Good afternoon, Central Indiana. I'm Terry Stacy along with Denny
Smith and Kylon Tally is here. I kind of want
to get We've got a busy half hour. Been nervous
about this one because I want to get everything in.
Happy Labor Day to you all. I hope you're enjoying
this weekend, this long holiday weekend Labor Day traditions. I
was looking at some of them because I always remember
the Jerry Lewis telethon. That was my tradition growing up.
(00:23):
The Jerry Lewis telethon was on Labor right. But there
was one that I came across that I just find
so sweet. And this takes us to Alabama where there
is a coon Dog Cemetery and it's called Coon Dog Cemetery.
It's actually called Key Underwood Memorial Coon Dog Cemetery and
(00:45):
they have a very special celebration and the history behind
this place is so interesting. So joining us now is
Frankie Hatton from down in Alabama. Hi Frankie, Hello, We're
glad to have you with us. What is your tie
to the Coon Dog Cemetery.
Speaker 2 (01:01):
Well, I was taken there when I was a young boy,
and as time went on, It was very interesting to me.
So I stayed home, became a part of the board
on the boards of the Coon Dog Cemetery. We actually
have five members now and it's just mostly coon owners
celebrating each year. We're a Key Underwood buried his favorite
(01:22):
dog of fifteen years Labor Day nineteen thirty seven.
Speaker 1 (01:27):
Nineteen thirty seven, Key Underwood had his dog. Was it
remind me the dog's heame was true? Was it true?
Speaker 2 (01:35):
It was true?
Speaker 1 (01:36):
Nineteen thirty seven, September fourth, nineteen thirty seven, his beloved
coon dog died, and so he buried him in this
beautiful spot. Right, and then it became the cemetery that
was just going to only be for full blooded coon dogs.
Speaker 2 (01:51):
Right, that is correct?
Speaker 3 (01:53):
Now, Frankie, I'm reading it says a dog can't run,
no deer, possum, nothing like that. He's got to be
a street coon dog. Have you got any interlopers in there?
Are they all coon dogs?
Speaker 2 (02:05):
They're all coon dogs. So we actually have to descend
in that stadium or been in a video showing the
dog actually doing a trenta coon by hisself with no
help from other dogs. And you need least three reverienses
from other people that's actually hunted with the dog, to
verify the dog is actually what the owner says he is.
Speaker 3 (02:26):
Frankie, it might be easier to get into heaven than
to get into the cemetery.
Speaker 1 (02:30):
How many dogs do you have buried there at this time?
Speaker 2 (02:33):
There's a little over three hundred. They've ranged from Texas,
one from New York, Florida, and one from Wisconsin.
Speaker 1 (02:45):
They come from everywhere, and this has become such a
You tell me, is this has become a popular tourist attraction.
Speaker 2 (02:51):
I'm told it has in the last I'd say the
last really twenty years. When I was young, it was
just the local, local ones. But now that I guess
you could say this Facebook started, everything has gotten popular,
so it has really grown since then.
Speaker 3 (03:08):
We have.
Speaker 2 (03:10):
Visitors from all over the country come and stop by
on their way from north to south.
Speaker 1 (03:16):
It's the only cemetery of its kind in the world.
And so on Labor Day, the day that that troop
was laid to rest, you all celebrate with a barbecue
and all kinds of stuff. It's kind of become a tradition.
Speaker 2 (03:29):
Yes, it has. Well. I actually started yesterday cleaning up.
Then we put out the American flag plus cemetery flags,
and cleaned up some of the monuments that had over time.
You know, some of them was there since nineteen thirty seven,
so they get knocked over from time to time, so
we have to pick them up and reorganize them.
Speaker 3 (03:50):
Frankie, if you could see all of our faces in studio,
everybody is smiling, rich story. We're just happy for you. Now,
how did they mark the graves? Are they monuments like
regular cemeteries we would see for folks.
Speaker 2 (04:02):
Yes, they are. If you've actually noticed on some of
the posts they acted out pictures of the cemetery itself.
Speaker 1 (04:09):
Wow, it's a where and where about in Alabama? Is it?
Speaker 2 (04:14):
It's in northwest Alabama. It's in the Freedom Seal Wildlife
Management Area of I'm sure at.
Speaker 3 (04:21):
Kiah most of us, most of us only know reading
and writing and route sixty five south from Highway sixty five.
Where do we find it once we cross over the border.
I'm trying to think where this might face.
Speaker 2 (04:34):
If you want, when your cross is sixty five going
south of Alabama, if you'll get on Interstate twenty four, twenty.
Speaker 1 (04:40):
Four, okay, okay, coon dog, it's the coon dog. Coon Dog,
Cemetery Labor Day celebration that came across it, and I thought,
it just feels a sweet gathering that you all do
down there for all of the coon dogs that have
been laid to rest, a big celebration and it happens
on Labor Day because of the very first dog laid
to rest, their name, Troop. It is great to have
(05:01):
you with us, Frankie. I just wanted to see how
things were going and understand a little bit more because
I thought it was a sweet Labor Day story. Thanks
for talking to us.
Speaker 2 (05:09):
Thank you dear. Y'all have a bus you do.
Speaker 1 (05:11):
The same, and we'll take a break. Ninety three WIBC.
Speaker 4 (05:15):
Amazing Grace for an amazing Sunday on top of an
amazing Labor Day weekend. Welcome back to the first day,
ninety three WIBC Amazing Things Ahead, and that's what we're
going to dedicate this segment to amazing things around Indiana
to mention before we dive deep into it with our guests.
There was some recent news that are Lake City Skiers
(05:36):
if you haven't heard of them, they are Indiana's only
competitive water ski show team. So they do our themed
shows with high flying stunts and they have one hundred
and sixty members with seventy active skiers from anywhere between
ages six to over fifty. And they were just recently
named hosts of the twenty twenty seven World Water Ski
(05:58):
Show Championship. Even More is coming to the fun of
Indiana up in Lake City Warsaw at their Hidden Lake
and if you want to catch their action before then,
their season ends this weekend. Their final show will be
tonight at six thirty pm. So if you're looking for
some last minute Labor Day weekend plans, head up to
Hidden Lake.
Speaker 1 (06:19):
I think that'd be pretty cool.
Speaker 4 (06:20):
I'll mention some other Labor Day plans for you to
mark your calendar for the evening and for tomorrow. But
before we do that, I'm Kylin Tallely, Denny Smith, and
Terry Stacy with our next guest.
Speaker 1 (06:32):
Our friend, Ashley Petrie is a local author that has
written a couple of books about Indianapolis. She's got a
new one and it's titled Amazing Indianapolis and she's here
to talk about it. Ashley, how are you.
Speaker 5 (06:45):
I'm great, Thanks so much for having me.
Speaker 1 (06:47):
You bet your house. This summer going so far.
Speaker 5 (06:49):
I'm doing a lot of interviews and a lot of
events to promote the.
Speaker 1 (06:52):
New book, Congratulations, Congratulations, Amazing Indianapolis. How does it differ
from the earlier books like Secret at Indianapolis and Indianapolis
An Illustrated Timeline.
Speaker 5 (07:05):
So, Indianapolis an Illustrated Timeline was my previous book, and
it was a more formal, more serious history of the city.
But this book, Amazing Indianapolis is more about the fun
and quirky stories from our history that didn't quite fit
the tone of the previous book. So I'm glad to
finally be able to show them, you.
Speaker 1 (07:23):
Know, in this book, it really highlights events in the cities,
like the city's first jail break in eighteen twenty one,
true crime stories, curses, hoaxes, Which story was most shocking
or surprising to you? And why?
Speaker 5 (07:39):
One thing I didn't know about was the grave robbing
conspiracy that we had in the early nineteen hundreds. So yeah,
in nineteen o two, there were several Indianapolis residents who
got anonymous tips that the bodies of their loved ones
were being used for dissection at a local medical school.
But that was really surprising because those bodies had been
buried in cemeteries. So this uncovered a massive gray robin
(08:03):
conspiracy headed by a man named Rufus Cantrell who became
known as the King of the Ghouls. And actually all
the instructors at the medical schools were in on it
because they constantly needed fresh bodies for dissection.
Speaker 1 (08:16):
Wow, Okay, that's interesting. That is truly interesting. But there
are also things you talk about like Indianapolis inventions like
sliced bacon, sliced bacon, wonderbread, raggedy ann and the rear
view mirror, which is also interesting. So these inventions that
you've covered, which invention's original story really kind of resonated
(08:40):
most with you? And are there some behind the scenes
stories that you felt like maybe there were some heroes
that maybe needed some recognition.
Speaker 5 (08:48):
So the book definitely covers some of our unsung heroes.
One of the ones that really resonates with me is
Madge Oberholtzer. She was a woman in the nineteen twenties
who lived in Irvington and a man who also lived
in Irvington at that time was D. C. Stevenson, who
was the Grand Dragon of the KKK. And this was
a time when a huge number of native born, white
(09:10):
men in Indianapolis were actually due paying members of the KKK,
so he was very powerful politically. But one day he
kidnapped her, assaulted her, and she ultimately died from her injuries.
But on her deathbed, she gave a statement that was
so clear and so detailed that it sent him to
prison for murder. And he thought he was above the law,
(09:31):
but her statement made sure that he went to prison.
Speaker 1 (09:34):
Ashley Petrie is with us and she's the author of
Amazing Indianapolis. Will tell you how you can get the
book in just a moment. When did you start writing
the book or when did you start researching?
Speaker 5 (09:45):
Well, the research really started when I was writing the
previous book, Indianapolis, An Illustrated Timeline, and I had sort
of a backstore of stories that I wasn't able to tell.
So I also went back and read all the city
histories and found all the quirky stories. For example, one
of the city histories has a story about the city's
(10:05):
first exorcism.
Speaker 1 (10:07):
Oh wow, really, yes, wait to say it was the
first exorcism here was in our city, in our state?
Or was it well for in the country.
Speaker 5 (10:17):
No, it was the first exorcism in our city.
Speaker 1 (10:19):
Okay.
Speaker 5 (10:20):
So basically, there was a family that believed that their
child had been cursed by a witch. So they went
to the local physician who was also a minister, and said,
we really need to do this exorcism. And he didn't
believe that for a second, but he figured it would
have a placebo effect if he went ahead and performed it.
(10:40):
And so the story of that exorcism is in one
of the Old City histories.
Speaker 1 (10:45):
Wow. Wow, I love this book. I really love this book.
These wonderful true crime stories that are in there. And
as you mentioned that the massive grave robbing conspiracy, but
you there's some funnier stuff in here too. Is there
anything in particular that when you were coming across our
history and people, is there any particular story that comes
(11:06):
to mind when we think about the funnier side of
our Indiana history? What history? I should say?
Speaker 5 (11:11):
Sure. One of my favorite stories is about the volunteer
firefighting companies that we had in the mid eighteen hundreds.
They there were a bunch of different companies and they
competed with each other to get what they called first
water on the most fires. And in eighteen forty nine,
an insurance company decided that they would offer a prize
to the company that got first water on the most fires,
(11:33):
And for some mysterious reason, a lot of vacant buildings
in Indianapolis started going up in smoke.
Speaker 1 (11:38):
Oh no, what the prize?
Speaker 5 (11:41):
So our volunteer firefighters were actually arsonists. Another time, one
of the volunteer companies asked for a new building for
funds for a new building, and they were denied, and
so they just burned down the existing building.
Speaker 1 (11:56):
Again. This book, I have to get the book. Ashley
is with us. I'll tell you how to spell it.
It's pe t r y. And again we'll let you
know how to get a hold of the book Amazing Indianapolis,
which also, among other things, kind of highlights the city's
unknown links to celebrities such as Harry Houdini. Who else
Thomas Edison John Wilkes Booth.
Speaker 5 (12:18):
He was an actor before he was an assassin, and
he actually performed here several times, primarily in Shakespeare roles
at the theaters here in Indianapolis. And he actually got
fairly mixed reviews, with some newspapers saying that they couldn't
understand why he was so famous. To begin with, Oh.
Speaker 1 (12:37):
Gosh, all right, listen. There's a chapter that covers India's
claim to fame, like the nation's first union station, that
five hundred, of course, and the largest children's museum in
the world. There's all kinds of stuff in this book,
and it ends with stories about Benjamin President, Benjamin Harrison,
and Madame C. J. Walker and Steve mccoin and curvvon
(12:59):
again and David Terman. You've got some book signings coming up,
don't you, Ashley.
Speaker 5 (13:03):
Yes, I also have a list of events on my
website Ashleypetree dot com.
Speaker 1 (13:07):
Ashley before we let you Go? Where can we find
the book Amazing Indianapolis.
Speaker 5 (13:12):
Oh, it's available in all the usual places, Amazon, Barnes
and Noble, and also a lot of the local gift
shops and places like that.
Speaker 1 (13:18):
Anything else you want our listeners to know about this
great book.
Speaker 5 (13:21):
I just think it's a lot of fun and I
hope people really enjoy it.
Speaker 1 (13:24):
What are you working on now? I know you're working
on something. I'll bet you.
Speaker 5 (13:28):
I am working on a new edition of one hundred
Things to Do in Indianapolis Before You Die, which is
my basic guidebook to Indianapolis, and that's actually going to
be out in October.
Speaker 1 (13:38):
Oh, fantastic come back and see us, willya? I want
you absolutely well, yep, we'll talk about that one too.
Ashley Petrie local author that's written a couple of books
about Indianapolis, but this new one is titled Amazing Indianapolis.
Thanks so much for your time, Ashley. I have a
great rest of your summer and we'll talk to you
in the fall.
Speaker 4 (13:54):
My pleasure to you too, Ashleypetrie dot com. That's Ashley
pet r why dot com to get her books. Ashley Petrie,
thank you. And while we have a moment, I want
to mention some Labor Day plans for you if you
want to make something out of your long three day weekend.
Today is the last day of the Butterfly and Art
(14:14):
Fair over at the Sets Building, But if you want
to take a little trip around central Indiana, if you
can head over to Hendricks County for the North Salem
Old Fashioned Days that's happening today and tomorrow. Newcastle has
their Farmer's Pike Festival, a giant flea market with antiques
and handmade goods. Or you can go grape stomping or
witness a bachie tournament over at the Little Italy festival
(14:37):
in Clinton, or take a trip to our beloved farms
all across Indiana. You could go to the Stucky Farm
and they have their Sunflower Festival happening right now. You
could go to Tuttle Orchards for Labor Day fun at
the farm happening today and tomorrow. Today is the last
day of the Nickel Plate District Amphitheaters Fisher's Blues Fest.
It's a free, family friendly music festival happening tonight. Or
(15:01):
head over to Mellow Run Winery for their twentieth anniversary
Hog Roast happening tonight the Indigoes will be playing and
tomorrow the Midtown mad Men. I hope you are enjoying
your Labor Day weekend, however you're choosing to spend it,
and thanks for spending a little bit of it with
us here on the First Day ninety three WIBC.
Speaker 1 (15:21):
Welcome back. This is First Day ninety three WIBC Terry
Stacey along with Denny Smith and Kylonkelly. We've got food
news coming up in the next segment, I should say,
and it is it's I think you're gonna like this guy.
Speaker 6 (15:34):
Kylin and I met a guy named Adam grugg. That
is not the best foody name.
Speaker 1 (15:39):
Yeah, love it.
Speaker 3 (15:40):
Yeah, speaking of foodie names, I found a new hot
dog bun. I'm still not dog talking about this.
Speaker 1 (15:48):
But you know what, Jenny, this is appropriate because it's
a big little liber Day weekend, lot of picnics, cookouse.
So you found a new bun in all the news
in the world. You've found a new.
Speaker 3 (15:57):
Called and Millie's steady honey hot dog.
Speaker 1 (16:02):
Oh, Danny doesn't have been around a long time.
Speaker 3 (16:04):
Oh well, I don't care. I just found you know,
I was looking for a Hawaii Do you like Hawaiian brows?
I love the way they do that.
Speaker 7 (16:10):
Oh that's so good.
Speaker 3 (16:11):
They got a little bit of sweet. So anyway, I said, Mackie,
get some hot dog buns and I can find something
that are sort of like Hawaiian buns. Bring them home.
She brought these home.
Speaker 1 (16:19):
If these are heaven, I.
Speaker 3 (16:21):
Am such a sucker for a good hot dog.
Speaker 7 (16:22):
How much?
Speaker 1 (16:23):
How much do you think Jenny? Buns are right now
this Labor Day weekend and beyond, No, just don't know
real Listen, you can get buns. You can get your
your generic grocery store, niece, because I know they're going
to still cost you like ninety eight cents, right, But
if you'd like to have like an aunt Millie's stadium
honey boy, you're like four dollars on thanks right only
(16:44):
because I just went to the store. But buns are expensive.
I always expensive.
Speaker 6 (16:49):
I wait for the Kroger digital deal when I can
get all of them for like a dollar fifty, because
they do they rack up.
Speaker 1 (16:55):
Yeah, Denny, we should talk about that next time we're
all together. You should talk about ways to say, because honestly,
there are really ways you can say. He's just your
like I have Meyer Perks, you know everything, and everybody's
got those. Your award progrand it's right.
Speaker 3 (17:10):
If you get your Croker points. You can also get
discounts on gas. They have that at a lot of
different play even Costco's got that.
Speaker 7 (17:16):
They do you.
Speaker 1 (17:16):
But holy col I heard that beef in general is
going to not ever go down again. It is really
sky hot up there and are still playing. I know,
I mean, I truly can't tell you the last time, Jenny,
I was able to buy a steak not able to.
I just chose not to because of the price of
just a t bone or you know.
Speaker 3 (17:37):
That was one of my That was one of my
biggest complaints for the Department of Labor. Always did statistics.
When we can't afford beef, we go to chicken, and
so they gave us falty data when they said, well,
there's no inflation because people just transfer their desires from
meat to or from beef to chicken. And so they
cooked the books because yeah, chicken's less. But they said
(17:59):
that that's that did not have an inflation effect. Well
that was hogwash. Of course, bee was going up. You know,
things are going up double digits, and they said, we
didn't know.
Speaker 1 (18:14):
But you're right, Denny, I mean to understand it all.
I know, we keep saying that consumer confidence is as well,
and I just don't know how because the grocery store
prices in particular everything. I know we're not focusing on
eggs anymore, but still everything is just outrageous. It's hard.
It's hard for me getting close to retirement. You know,
(18:36):
I'm trying to save every penny and so it's I
don't not miss this. I don't miss a stake. But
you know, it's been a long time. It is kind
of sad. Roast. What about a crock pot roast? I
haven't had ash burgers.
Speaker 3 (18:50):
Do you like a good smash burger?
Speaker 7 (18:51):
Oh?
Speaker 1 (18:51):
I do, yes, I do. Okay, So this is first
day ninety three WIBC. It is a Labor Day weekend.
We are grateful that you're here. I know that it's
been a tough news week once again, but we do
this a little lighter here on the first day and
it is Labor Day weekend, and hope you're enjoying it.
Living funerals, what do you think about? Excuse me? One
(19:11):
of the top stories to stay trending Living funerals. You
can have your You should have your funeral before you
actually go oh and have everybody say all the things
they wish they did. Yeah, okay, more than a quarter
of us here in this country. You're interested in having
one right now. We're looking forward to having a living
funeral for ourselves where our lives are celebrated while we're
(19:32):
still here.
Speaker 3 (19:34):
Terry, here's the old joke. More Titian says I got
fired today because I kept asking my customer customers whether
they would prefer smoking or non smoking. Apparently the correct
words are cremation or burial.
Speaker 1 (19:45):
Oh no, Danny, oh no.
Speaker 3 (19:49):
You brought it.
Speaker 1 (19:50):
Huh okay, wow, all right. Anyway, so this is if
you're thinking about this, you're right on trend. You're right
on the mid young people eighteen to twenty four year olds,
they are almost twice as interested in living funerals and
they're doing them fifty three percent. I'm all for it.
I think it about having when next week are.
Speaker 6 (20:10):
You planning to die?
Speaker 1 (20:11):
And I've no this. You have it while you're alive.
But yeah, you get to hear what you can what
people think about that, but not like later later on.
You just do it whenever one. I mean, when I
have a real funeral, I'll have my real funeral, but
you won't have to come and say anything nice because
you already.
Speaker 6 (20:25):
Did it while I'm alive, So I don't have to
go to your funeral, all right, I have to go
and cry or any Okay, all right.
Speaker 1 (20:30):
Okay, coming up, we're gonna talk about edible Indie. It's
super cool and uh it's coming up next right here
on ninety three WIBC. It's food news.
Speaker 4 (20:39):
Yay. What better way to recap how August went and
kind of look forward into September than with edible Indies.
Adam Grubb, editor in Chief, of Edible Indie Adam Grubb,
thank you so much.
Speaker 7 (20:52):
For being here. Hey, guys, thanks so much, appreciate it.
I'm very excited to be here.
Speaker 4 (20:56):
What were some of your favorite parts from August right
before we forward promote into September. What were some of
your favorite things?
Speaker 7 (21:04):
Well, I saw a lot of a lot of openings
and which is great to see new restaurants opening and
new new things happening in the city and around the city.
One of the other things was the Indianapolis Pet success
that was in August that I know next year is
going to be bigger and better than ever, which was
is an enjoyable day, and it's really cool to see
the excitement around those types of food festivals in the city.
(21:26):
First year, you know, any event is going to be
a little tough, but I know that next year is
going to be awesome. We had some new restaurants opening
as well, like Dusk and Boderie and a couple others
u in the area, and really that that kind of
end of summer, the patio season is still rocking and
rolling and drink specials. And you had a couple of
cities that were able to get the Dora and their
(21:49):
cities get that legislation pass so you could walk around
with your cocktails or from restaurant restaurant throughout some of
the smaller cities outside of the Anneapolis So just just
an incredible, incredible month obviously of growth and continued hopefully
great weather will continue the patio season as long as
we can.
Speaker 1 (22:08):
Adam, I want to ask you because maybe people don't
know about Edible Indie and what you really do. Shining
that spotlight on food and drink and celebration and experiences,
tell us about how it all began.
Speaker 7 (22:20):
Sure, So Edible Indi is the stories and celebration of
food and drink. As you very well know, there's not
a lot of times where we're out eating and drinking
where we're not celebrating something where we're not celebrating the food,
the people that we're with, or an accomplishment or something
that toppened. And we wanted to showcase the stories and
really just put a spotlight on all the great things
that happen around the Annapolis area, from restaurants to people,
(22:41):
to farms, to the underworkings of the food industry itself,
as well as the hospitality and tourism. Because this area
is really much better than what most people might think
when it comes to culinary and all the great things
that are happening here in the city and around. So
Edible Indy is a full multimedia platform from magazine to
(23:02):
our our podcast and our videos and our shows and
our newsletters and our website. It's it's journalism. It's journalism.
It's best here locally. But also we're really just out
there working with some of the influencers and some of
the other great personalities in the city to showcase in
spotlight food and drink like nobody can.
Speaker 1 (23:19):
How you know, I've watched I've been around a long while,
and I've watched the explosion of all of the different
types of cultures and all the different foods and and
and great mom and pops that have opened up. What
doesn't seem to work here in Indianapolis? What does what?
What doesn't seem to Is that hard? Is that a
hard question?
Speaker 7 (23:40):
It's hard and I would hate to answer that, uh
at all, because I you know, we we don't want
anything to fail. But I think I think everything that
has that has started here isn't doesn't fail because of
the area. It doesn't fail because of of what it
is just it's either bad business or a bad bad
understanding of food, food space in general, the restaurant space
(24:02):
in general, because this area can can support all types
of different ethnic foods, all different types of of of bakeries.
To to the late night spots. I mean there's a
new spot opening up in Noblesville that's that's centered around
the Japanese High five listening experiences, and so that is
it's a it's a kind of a late night ball,
(24:22):
but it's a whole listing experience. If something like that
can can really grab on in Noblesville, anything is possible
to be successful in the area if it's run right
and has the right support.
Speaker 4 (24:34):
You guys are a multimedia You have Edible Indie, the
physical magazine that you can get at local.
Speaker 2 (24:40):
Can you believe it?
Speaker 1 (24:41):
Thank you, cool magazine. It's cool. I do these these pictures.
I love it all.
Speaker 4 (24:48):
But you can get it digitally if you go to
their website edible indie dot com. One of my favorite
things about your guys' magazine is your community calendar. One
of your spotlights for this weekend is the butt Aret Fairing.
You guys have done fantastic coverage of it. What are
some highlights going into September that people can look forward to.
Speaker 7 (25:08):
Well, this is this is one of those times of
the year where the fall festivals are kicking around all
over the state. The Covered Bridge Level is the first
week September. There's a few other harvest festivals around indian
Fish Design Zone Pendleton. This is also food Truck Central,
so's there's a lot of food trucks that you might
have missed at the fair. There are going to be
out and around the Indianapolis area at different different festivals
(25:31):
and events that this part here of the fall is
really cool because you've got a lot of local chefs
that are cooking fresh things for the harvest menus that
are coming up in the coming weeks. So I know
blue Beard is really big on that. Freeland and Carmels
doing some seasonal menus as well. That's where you get
the creativity, you get the really unique look at the
culinary space is when people and chefs and restaurants start
(25:54):
to come outside of their own day to day menu
and look at what is fresh and what's new and
what's happening seasonally, and you really get some great taste
from from that point on, if you're able to find
those inedible Indie dot com is obviously a great spot
to find where where a lot of that stuff's happening.
Speaker 1 (26:09):
Hey, listen, I want to ask you because this is
your business, Adam, and that is what's going on with
Cracker Barrel, and do you have a line of the
thoughts now? Cracker Barrel has said, you know, okay, okay,
Uncle Herschel's coming back. And there have been some experts
that said, you know what, you should have stood your ground.
You should not go back on that now. You should
have stood your ground because what an expense you've been
(26:30):
through to to rebrand or remarket what you're doing? What
you know? What? What do you think about all this?
It's called on.
Speaker 7 (26:38):
I mean, you're going to have to take us through
the next commercial break for this conversation.
Speaker 1 (26:41):
I'm curious everybody's talking so much to say absolutely.
Speaker 7 (26:45):
You know, it's funny because you know, as a marketer
and as a media personality and really as a as
a brander without media by my marketing agency, this was
like super Bowl for us watching this whole thing happen
over the last couple of weeks. And I agree, I
think they should have stayed their ground. They had a
reason for making the rebrand. They wanted to freshen up,
they wanted a new look, they wanted to attract a
(27:07):
different crowd. The seventy two our news cycle was gonna
it was almost over. Yes, it was a huge eruption
because because people hate change. It was a drastic change,
I guess if you look at from one to the other.
But the logos evolved, brands evolved, and places evolved. They
restaurants they're not going to stop serving their their potato castrole.
(27:29):
They're not going to stop serving country ham. They're still
going to be the same space, the same the same food.
It was a different logo, it's a different look, and
people like to really make a huge deal out of
something really really small in comparison to life's actual problems.
And as a marketer, I mean, I feel bad for
the people that went through that process because to rebrand
(27:50):
a company, especially a major brand like Cracker Burrough, that
took months and months and months, and they did a
lot of research. They didn't just put a new logo
and chat GBT and and say hey, here's our new brand.
They did what they were supposed to do. So I
think it sucks for those that were involved in it.
And any time it wasn't offensive, there wasn't anything that
needed an apology or public play of oh my gosh,
(28:11):
we screwed up. Here's let's come back. And it wasn't
that people didn't like it, and so what you don't
like it, then that's fine, you'll eventually like it. And
or if you don't come back, then because of the logo,
then you weren't a fan of urts to begin with.
Speaker 1 (28:24):
They had to make the change. I mean, obviously they
needed to change for a reason. I mean, I'll go
into I love Cracker Barrel, and I will go often
to Cracker Barrel, but it's not like that there's a
giant line of people waiting to get into Cracker Barrell.
They had to rethink. As far as influencers go, influencers
have a ton of power when it comes to making
or breaking restaurants these days, don't they.
Speaker 7 (28:47):
They do, they do, And I think there's I mean,
you know, we're an influencer. We're the world's first influencers
or magazines and journalism and media. You know, we are
still influencers in our space and on Instagram and our
social media. At our website, we're looked at as influencers
for that, but we're not out there trying to make
or break a restaurant or an experience. We want to
(29:09):
showcase the spotlight do the best we can. But there
are some influencers out there whose job is from a
review standpoint. If they like r if they don't like it,
they can change the ballgame for a lot of people.
In fact, this issue available Indie ironically, this is the
cover stories the Camera Eats first. It's inside the rise
of in these new food taste makers, where we showcase
some of the top influencers in the area and what
(29:30):
they're doing and how they do it and what their
business model is and how it works. And there's there's
some great people out there doing great things. And if
the influencers are out there for the right reasons and
are doing things to help businesses succeed, I'm all for it.
I want that, We need that. If someone's out there
trying to make a name for themselves by ripping on
or reviewing in a negative light a lot of places,
(29:53):
if you don't like it, don't say anything online. Who cares?
Speaker 2 (29:55):
Move on?
Speaker 7 (29:56):
And that'd be it as long as influencers are out
there for the greater good of the food and beverage
and the hospitalities space there in Annapolis, I'm all about it.
Speaker 4 (30:07):
I do want to ask a question, if, while we
are on the national topic, the thought of tariffs came
up and making and breaking, and with you having your
finger on the pulse of restaurants all across Indy, have
you seen any restaurants that have been made or broken
from all of this going on?
Speaker 2 (30:24):
Not?
Speaker 7 (30:24):
Really, No, I mean, I'm sure, I'm sure there's Yeah,
I'm sure there's some that you know, your prices are
raising fifteen cents to a dollar here or there, and
I'm sure they've had to make concessions and do some things.
But I don't think that there's been anybody that's been
affected to the points of where they've had to shut
their doors. And if they were affected that mightily by
the by the terrafs at that point, then they were
(30:45):
already in trouble. You know that, I have not seen anything. Now, again,
I don't know everyone's finances. I don't know all the
things that happened within a restaurant, so it's hard for
me to say, but I have not heard or seen
anybody that. I'm sure it's affected a lot of people,
for fact, but has it shut their business down? Not
(31:05):
that i've heard.
Speaker 4 (31:06):
Thank goodness, you mentioned August issue the Camera Eats First
style going into it. Any sneak peak that we can
get for your next upcoming issue as you're going into
this new month.
Speaker 7 (31:18):
Yeah, so the the as we kind of work into
the holiday season, one of the exciting things that we'd
like to do for the for the holiday do is
obviously have some really cool recipes that are specifically designed
for holidays. This one is going to be cocktail first,
some holiday recipes for cocktails. And then our cover story
for the for the winter season is going to be
(31:40):
about a company called Sorry We're Closed. And so if
you don't know about the experiential dining or the experiential
bar scene, there's a lot of places that are doing
this kind of underground and uh, hey, we're going to
take a restaurant that's closed on that day and we're
going to open up a pop up bar and we're
going to serve special drinks and we're gonna have a
special experience and only a certain amount of people are
loud in the space and the business is called Sorry
(32:02):
We're closed, and so that's going to be the cover story.
Its cold talk about the really cool things that are
happening in our city, the underground, the speakeasys, the things
that you kind of have to if you know, you
know type thing, and so we're excited for that.
Speaker 4 (32:15):
Love it is love right on the trending. Oh my gosh,
that's exciting. And if you can't wait for the recipes
to come, they have one posted right now for their
homemade hot apple cider. Go check it out edible indie
dot com. Adam Grebb, the editor in chief of edible Indie,
thank you so much, Adam for come back and see us.
Speaker 7 (32:31):
For sure, I would love it indeed, Thanks guys, appreciate
very much.
Speaker 4 (32:35):
You enjoy your Labor day.
Speaker 1 (32:36):
Yep, happy Labor Day everybody. Thanks for joining us here
on the first day. Today's top stories are next on
ninety three WIBC
Good afternoon, Central Indiana. I'm Terry Stacy along with Denny
Smith and Kylon Tally is here. I kind of want
to get We've got a busy half hour. Been nervous
about this one because I want to get everything in.
Happy Labor Day to you all. I hope you're enjoying
this weekend, this long holiday weekend Labor Day traditions. I
was looking at some of them because I always remember
the Jerry Lewis telethon. That was my tradition growing up.
(00:23):
The Jerry Lewis telethon was on Labor right. But there
was one that I came across that I just find
so sweet. And this takes us to Alabama where there
is a coon Dog Cemetery and it's called Coon Dog Cemetery.
It's actually called Key Underwood Memorial Coon Dog Cemetery and
(00:45):
they have a very special celebration and the history behind
this place is so interesting. So joining us now is
Frankie Hatton from down in Alabama. Hi Frankie, Hello, We're
glad to have you with us. What is your tie
to the Coon Dog Cemetery.
Speaker 2 (01:01):
Well, I was taken there when I was a young boy,
and as time went on, It was very interesting to me.
So I stayed home, became a part of the board
on the boards of the Coon Dog Cemetery. We actually
have five members now and it's just mostly coon owners
celebrating each year. We're a Key Underwood buried his favorite
(01:22):
dog of fifteen years Labor Day nineteen thirty seven.
Speaker 1 (01:27):
Nineteen thirty seven, Key Underwood had his dog. Was it
remind me the dog's heame was true? Was it true?
Speaker 2 (01:35):
It was true?
Speaker 1 (01:36):
Nineteen thirty seven, September fourth, nineteen thirty seven, his beloved
coon dog died, and so he buried him in this
beautiful spot. Right, and then it became the cemetery that
was just going to only be for full blooded coon dogs.
Speaker 2 (01:51):
Right, that is correct?
Speaker 3 (01:53):
Now, Frankie, I'm reading it says a dog can't run,
no deer, possum, nothing like that. He's got to be
a street coon dog. Have you got any interlopers in there?
Are they all coon dogs?
Speaker 2 (02:05):
They're all coon dogs. So we actually have to descend
in that stadium or been in a video showing the
dog actually doing a trenta coon by hisself with no
help from other dogs. And you need least three reverienses
from other people that's actually hunted with the dog, to
verify the dog is actually what the owner says he is.
Speaker 3 (02:26):
Frankie, it might be easier to get into heaven than
to get into the cemetery.
Speaker 1 (02:30):
How many dogs do you have buried there at this time?
Speaker 2 (02:33):
There's a little over three hundred. They've ranged from Texas,
one from New York, Florida, and one from Wisconsin.
Speaker 1 (02:45):
They come from everywhere, and this has become such a
You tell me, is this has become a popular tourist attraction.
Speaker 2 (02:51):
I'm told it has in the last I'd say the
last really twenty years. When I was young, it was
just the local, local ones. But now that I guess
you could say this Facebook started, everything has gotten popular,
so it has really grown since then.
Speaker 3 (03:08):
We have.
Speaker 2 (03:10):
Visitors from all over the country come and stop by
on their way from north to south.
Speaker 1 (03:16):
It's the only cemetery of its kind in the world.
And so on Labor Day, the day that that troop
was laid to rest, you all celebrate with a barbecue
and all kinds of stuff. It's kind of become a tradition.
Speaker 2 (03:29):
Yes, it has. Well. I actually started yesterday cleaning up.
Then we put out the American flag plus cemetery flags,
and cleaned up some of the monuments that had over time.
You know, some of them was there since nineteen thirty seven,
so they get knocked over from time to time, so
we have to pick them up and reorganize them.
Speaker 3 (03:50):
Frankie, if you could see all of our faces in studio,
everybody is smiling, rich story. We're just happy for you. Now,
how did they mark the graves? Are they monuments like
regular cemeteries we would see for folks.
Speaker 2 (04:02):
Yes, they are. If you've actually noticed on some of
the posts they acted out pictures of the cemetery itself.
Speaker 1 (04:09):
Wow, it's a where and where about in Alabama? Is it?
Speaker 2 (04:14):
It's in northwest Alabama. It's in the Freedom Seal Wildlife
Management Area of I'm sure at.
Speaker 3 (04:21):
Kiah most of us, most of us only know reading
and writing and route sixty five south from Highway sixty five.
Where do we find it once we cross over the border.
I'm trying to think where this might face.
Speaker 2 (04:34):
If you want, when your cross is sixty five going
south of Alabama, if you'll get on Interstate twenty four, twenty.
Speaker 1 (04:40):
Four, okay, okay, coon dog, it's the coon dog. Coon Dog,
Cemetery Labor Day celebration that came across it, and I thought,
it just feels a sweet gathering that you all do
down there for all of the coon dogs that have
been laid to rest, a big celebration and it happens
on Labor Day because of the very first dog laid
to rest, their name, Troop. It is great to have
(05:01):
you with us, Frankie. I just wanted to see how
things were going and understand a little bit more because
I thought it was a sweet Labor Day story. Thanks
for talking to us.
Speaker 2 (05:09):
Thank you dear. Y'all have a bus you do.
Speaker 1 (05:11):
The same, and we'll take a break. Ninety three WIBC.
Speaker 4 (05:15):
Amazing Grace for an amazing Sunday on top of an
amazing Labor Day weekend. Welcome back to the first day,
ninety three WIBC Amazing Things Ahead, and that's what we're
going to dedicate this segment to amazing things around Indiana
to mention before we dive deep into it with our guests.
There was some recent news that are Lake City Skiers
(05:36):
if you haven't heard of them, they are Indiana's only
competitive water ski show team. So they do our themed
shows with high flying stunts and they have one hundred
and sixty members with seventy active skiers from anywhere between
ages six to over fifty. And they were just recently
named hosts of the twenty twenty seven World Water Ski
(05:58):
Show Championship. Even More is coming to the fun of
Indiana up in Lake City Warsaw at their Hidden Lake
and if you want to catch their action before then,
their season ends this weekend. Their final show will be
tonight at six thirty pm. So if you're looking for
some last minute Labor Day weekend plans, head up to
Hidden Lake.
Speaker 1 (06:19):
I think that'd be pretty cool.
Speaker 4 (06:20):
I'll mention some other Labor Day plans for you to
mark your calendar for the evening and for tomorrow. But
before we do that, I'm Kylin Tallely, Denny Smith, and
Terry Stacy with our next guest.
Speaker 1 (06:32):
Our friend, Ashley Petrie is a local author that has
written a couple of books about Indianapolis. She's got a
new one and it's titled Amazing Indianapolis and she's here
to talk about it. Ashley, how are you.
Speaker 5 (06:45):
I'm great, Thanks so much for having me.
Speaker 1 (06:47):
You bet your house. This summer going so far.
Speaker 5 (06:49):
I'm doing a lot of interviews and a lot of
events to promote the.
Speaker 1 (06:52):
New book, Congratulations, Congratulations, Amazing Indianapolis. How does it differ
from the earlier books like Secret at Indianapolis and Indianapolis
An Illustrated Timeline.
Speaker 5 (07:05):
So, Indianapolis an Illustrated Timeline was my previous book, and
it was a more formal, more serious history of the city.
But this book, Amazing Indianapolis is more about the fun
and quirky stories from our history that didn't quite fit
the tone of the previous book. So I'm glad to
finally be able to show them, you.
Speaker 1 (07:23):
Know, in this book, it really highlights events in the cities,
like the city's first jail break in eighteen twenty one,
true crime stories, curses, hoaxes, Which story was most shocking
or surprising to you? And why?
Speaker 5 (07:39):
One thing I didn't know about was the grave robbing
conspiracy that we had in the early nineteen hundreds. So yeah,
in nineteen o two, there were several Indianapolis residents who
got anonymous tips that the bodies of their loved ones
were being used for dissection at a local medical school.
But that was really surprising because those bodies had been
buried in cemeteries. So this uncovered a massive gray robin
(08:03):
conspiracy headed by a man named Rufus Cantrell who became
known as the King of the Ghouls. And actually all
the instructors at the medical schools were in on it
because they constantly needed fresh bodies for dissection.
Speaker 1 (08:16):
Wow, Okay, that's interesting. That is truly interesting. But there
are also things you talk about like Indianapolis inventions like
sliced bacon, sliced bacon, wonderbread, raggedy ann and the rear
view mirror, which is also interesting. So these inventions that
you've covered, which invention's original story really kind of resonated
(08:40):
most with you? And are there some behind the scenes
stories that you felt like maybe there were some heroes
that maybe needed some recognition.
Speaker 5 (08:48):
So the book definitely covers some of our unsung heroes.
One of the ones that really resonates with me is
Madge Oberholtzer. She was a woman in the nineteen twenties
who lived in Irvington and a man who also lived
in Irvington at that time was D. C. Stevenson, who
was the Grand Dragon of the KKK. And this was
a time when a huge number of native born, white
(09:10):
men in Indianapolis were actually due paying members of the KKK,
so he was very powerful politically. But one day he
kidnapped her, assaulted her, and she ultimately died from her injuries.
But on her deathbed, she gave a statement that was
so clear and so detailed that it sent him to
prison for murder. And he thought he was above the law,
(09:31):
but her statement made sure that he went to prison.
Speaker 1 (09:34):
Ashley Petrie is with us and she's the author of
Amazing Indianapolis. Will tell you how you can get the
book in just a moment. When did you start writing
the book or when did you start researching?
Speaker 5 (09:45):
Well, the research really started when I was writing the
previous book, Indianapolis, An Illustrated Timeline, and I had sort
of a backstore of stories that I wasn't able to tell.
So I also went back and read all the city
histories and found all the quirky stories. For example, one
of the city histories has a story about the city's
(10:05):
first exorcism.
Speaker 1 (10:07):
Oh wow, really, yes, wait to say it was the
first exorcism here was in our city, in our state?
Or was it well for in the country.
Speaker 5 (10:17):
No, it was the first exorcism in our city.
Speaker 1 (10:19):
Okay.
Speaker 5 (10:20):
So basically, there was a family that believed that their
child had been cursed by a witch. So they went
to the local physician who was also a minister, and said,
we really need to do this exorcism. And he didn't
believe that for a second, but he figured it would
have a placebo effect if he went ahead and performed it.
(10:40):
And so the story of that exorcism is in one
of the Old City histories.
Speaker 1 (10:45):
Wow. Wow, I love this book. I really love this book.
These wonderful true crime stories that are in there. And
as you mentioned that the massive grave robbing conspiracy, but
you there's some funnier stuff in here too. Is there
anything in particular that when you were coming across our
history and people, is there any particular story that comes
(11:06):
to mind when we think about the funnier side of
our Indiana history? What history? I should say?
Speaker 5 (11:11):
Sure. One of my favorite stories is about the volunteer
firefighting companies that we had in the mid eighteen hundreds.
They there were a bunch of different companies and they
competed with each other to get what they called first
water on the most fires. And in eighteen forty nine,
an insurance company decided that they would offer a prize
to the company that got first water on the most fires,
(11:33):
And for some mysterious reason, a lot of vacant buildings
in Indianapolis started going up in smoke.
Speaker 1 (11:38):
Oh no, what the prize?
Speaker 5 (11:41):
So our volunteer firefighters were actually arsonists. Another time, one
of the volunteer companies asked for a new building for
funds for a new building, and they were denied, and
so they just burned down the existing building.
Speaker 1 (11:56):
Again. This book, I have to get the book. Ashley
is with us. I'll tell you how to spell it.
It's pe t r y. And again we'll let you
know how to get a hold of the book Amazing Indianapolis,
which also, among other things, kind of highlights the city's
unknown links to celebrities such as Harry Houdini. Who else
Thomas Edison John Wilkes Booth.
Speaker 5 (12:18):
He was an actor before he was an assassin, and
he actually performed here several times, primarily in Shakespeare roles
at the theaters here in Indianapolis. And he actually got
fairly mixed reviews, with some newspapers saying that they couldn't
understand why he was so famous. To begin with, Oh.
Speaker 1 (12:37):
Gosh, all right, listen. There's a chapter that covers India's
claim to fame, like the nation's first union station, that
five hundred, of course, and the largest children's museum in
the world. There's all kinds of stuff in this book,
and it ends with stories about Benjamin President, Benjamin Harrison,
and Madame C. J. Walker and Steve mccoin and curvvon
(12:59):
again and David Terman. You've got some book signings coming up,
don't you, Ashley.
Speaker 5 (13:03):
Yes, I also have a list of events on my
website Ashleypetree dot com.
Speaker 1 (13:07):
Ashley before we let you Go? Where can we find
the book Amazing Indianapolis.
Speaker 5 (13:12):
Oh, it's available in all the usual places, Amazon, Barnes
and Noble, and also a lot of the local gift
shops and places like that.
Speaker 1 (13:18):
Anything else you want our listeners to know about this
great book.
Speaker 5 (13:21):
I just think it's a lot of fun and I
hope people really enjoy it.
Speaker 1 (13:24):
What are you working on now? I know you're working
on something. I'll bet you.
Speaker 5 (13:28):
I am working on a new edition of one hundred
Things to Do in Indianapolis Before You Die, which is
my basic guidebook to Indianapolis, and that's actually going to
be out in October.
Speaker 1 (13:38):
Oh, fantastic come back and see us, willya? I want
you absolutely well, yep, we'll talk about that one too.
Ashley Petrie local author that's written a couple of books
about Indianapolis, but this new one is titled Amazing Indianapolis.
Thanks so much for your time, Ashley. I have a
great rest of your summer and we'll talk to you
in the fall.
Speaker 4 (13:54):
My pleasure to you too, Ashleypetrie dot com. That's Ashley
pet r why dot com to get her books. Ashley Petrie,
thank you. And while we have a moment, I want
to mention some Labor Day plans for you if you
want to make something out of your long three day weekend.
Today is the last day of the Butterfly and Art
(14:14):
Fair over at the Sets Building, But if you want
to take a little trip around central Indiana, if you
can head over to Hendricks County for the North Salem
Old Fashioned Days that's happening today and tomorrow. Newcastle has
their Farmer's Pike Festival, a giant flea market with antiques
and handmade goods. Or you can go grape stomping or
witness a bachie tournament over at the Little Italy festival
(14:37):
in Clinton, or take a trip to our beloved farms
all across Indiana. You could go to the Stucky Farm
and they have their Sunflower Festival happening right now. You
could go to Tuttle Orchards for Labor Day fun at
the farm happening today and tomorrow. Today is the last
day of the Nickel Plate District Amphitheaters Fisher's Blues Fest.
It's a free, family friendly music festival happening tonight. Or
(15:01):
head over to Mellow Run Winery for their twentieth anniversary
Hog Roast happening tonight the Indigoes will be playing and
tomorrow the Midtown mad Men. I hope you are enjoying
your Labor Day weekend, however you're choosing to spend it,
and thanks for spending a little bit of it with
us here on the First Day ninety three WIBC.
Speaker 1 (15:21):
Welcome back. This is First Day ninety three WIBC Terry
Stacey along with Denny Smith and Kylonkelly. We've got food
news coming up in the next segment, I should say,
and it is it's I think you're gonna like this guy.
Speaker 6 (15:34):
Kylin and I met a guy named Adam grugg. That
is not the best foody name.
Speaker 1 (15:39):
Yeah, love it.
Speaker 3 (15:40):
Yeah, speaking of foodie names, I found a new hot
dog bun. I'm still not dog talking about this.
Speaker 1 (15:48):
But you know what, Jenny, this is appropriate because it's
a big little liber Day weekend, lot of picnics, cookouse.
So you found a new bun in all the news
in the world. You've found a new.
Speaker 3 (15:57):
Called and Millie's steady honey hot dog.
Speaker 1 (16:02):
Oh, Danny doesn't have been around a long time.
Speaker 3 (16:04):
Oh well, I don't care. I just found you know,
I was looking for a Hawaii Do you like Hawaiian brows?
I love the way they do that.
Speaker 7 (16:10):
Oh that's so good.
Speaker 3 (16:11):
They got a little bit of sweet. So anyway, I said, Mackie,
get some hot dog buns and I can find something
that are sort of like Hawaiian buns. Bring them home.
She brought these home.
Speaker 1 (16:19):
If these are heaven, I.
Speaker 3 (16:21):
Am such a sucker for a good hot dog.
Speaker 7 (16:22):
How much?
Speaker 1 (16:23):
How much do you think Jenny? Buns are right now
this Labor Day weekend and beyond, No, just don't know
real Listen, you can get buns. You can get your
your generic grocery store, niece, because I know they're going
to still cost you like ninety eight cents, right, But
if you'd like to have like an aunt Millie's stadium
honey boy, you're like four dollars on thanks right only
(16:44):
because I just went to the store. But buns are expensive.
I always expensive.
Speaker 6 (16:49):
I wait for the Kroger digital deal when I can
get all of them for like a dollar fifty, because
they do they rack up.
Speaker 1 (16:55):
Yeah, Denny, we should talk about that next time we're
all together. You should talk about ways to say, because honestly,
there are really ways you can say. He's just your
like I have Meyer Perks, you know everything, and everybody's
got those. Your award progrand it's right.
Speaker 3 (17:10):
If you get your Croker points. You can also get
discounts on gas. They have that at a lot of
different play even Costco's got that.
Speaker 7 (17:16):
They do you.
Speaker 1 (17:16):
But holy col I heard that beef in general is
going to not ever go down again. It is really
sky hot up there and are still playing. I know,
I mean, I truly can't tell you the last time, Jenny,
I was able to buy a steak not able to.
I just chose not to because of the price of
just a t bone or you know.
Speaker 3 (17:37):
That was one of my That was one of my
biggest complaints for the Department of Labor. Always did statistics.
When we can't afford beef, we go to chicken, and
so they gave us falty data when they said, well,
there's no inflation because people just transfer their desires from
meat to or from beef to chicken. And so they
cooked the books because yeah, chicken's less. But they said
(17:59):
that that's that did not have an inflation effect. Well
that was hogwash. Of course, bee was going up. You know,
things are going up double digits, and they said, we
didn't know.
Speaker 1 (18:14):
But you're right, Denny, I mean to understand it all.
I know, we keep saying that consumer confidence is as well,
and I just don't know how because the grocery store
prices in particular everything. I know we're not focusing on
eggs anymore, but still everything is just outrageous. It's hard.
It's hard for me getting close to retirement. You know,
(18:36):
I'm trying to save every penny and so it's I
don't not miss this. I don't miss a stake. But
you know, it's been a long time. It is kind
of sad. Roast. What about a crock pot roast? I
haven't had ash burgers.
Speaker 3 (18:50):
Do you like a good smash burger?
Speaker 7 (18:51):
Oh?
Speaker 1 (18:51):
I do, yes, I do. Okay, So this is first
day ninety three WIBC. It is a Labor Day weekend.
We are grateful that you're here. I know that it's
been a tough news week once again, but we do
this a little lighter here on the first day and
it is Labor Day weekend, and hope you're enjoying it.
Living funerals, what do you think about? Excuse me? One
(19:11):
of the top stories to stay trending Living funerals. You
can have your You should have your funeral before you
actually go oh and have everybody say all the things
they wish they did. Yeah, okay, more than a quarter
of us here in this country. You're interested in having
one right now. We're looking forward to having a living
funeral for ourselves where our lives are celebrated while we're
(19:32):
still here.
Speaker 3 (19:34):
Terry, here's the old joke. More Titian says I got
fired today because I kept asking my customer customers whether
they would prefer smoking or non smoking. Apparently the correct
words are cremation or burial.
Speaker 1 (19:45):
Oh no, Danny, oh no.
Speaker 3 (19:49):
You brought it.
Speaker 1 (19:50):
Huh okay, wow, all right. Anyway, so this is if
you're thinking about this, you're right on trend. You're right
on the mid young people eighteen to twenty four year olds,
they are almost twice as interested in living funerals and
they're doing them fifty three percent. I'm all for it.
I think it about having when next week are.
Speaker 6 (20:10):
You planning to die?
Speaker 1 (20:11):
And I've no this. You have it while you're alive.
But yeah, you get to hear what you can what
people think about that, but not like later later on.
You just do it whenever one. I mean, when I
have a real funeral, I'll have my real funeral, but
you won't have to come and say anything nice because
you already.
Speaker 6 (20:25):
Did it while I'm alive, So I don't have to
go to your funeral, all right, I have to go
and cry or any Okay, all right.
Speaker 1 (20:30):
Okay, coming up, we're gonna talk about edible Indie. It's
super cool and uh it's coming up next right here
on ninety three WIBC. It's food news.
Speaker 4 (20:39):
Yay. What better way to recap how August went and
kind of look forward into September than with edible Indies.
Adam Grubb, editor in Chief, of Edible Indie Adam Grubb,
thank you so much.
Speaker 7 (20:52):
For being here. Hey, guys, thanks so much, appreciate it.
I'm very excited to be here.
Speaker 4 (20:56):
What were some of your favorite parts from August right
before we forward promote into September. What were some of
your favorite things?
Speaker 7 (21:04):
Well, I saw a lot of a lot of openings
and which is great to see new restaurants opening and
new new things happening in the city and around the city.
One of the other things was the Indianapolis Pet success
that was in August that I know next year is
going to be bigger and better than ever, which was
is an enjoyable day, and it's really cool to see
the excitement around those types of food festivals in the city.
(21:26):
First year, you know, any event is going to be
a little tough, but I know that next year is
going to be awesome. We had some new restaurants opening
as well, like Dusk and Boderie and a couple others
u in the area, and really that that kind of
end of summer, the patio season is still rocking and
rolling and drink specials. And you had a couple of
cities that were able to get the Dora and their
(21:49):
cities get that legislation pass so you could walk around
with your cocktails or from restaurant restaurant throughout some of
the smaller cities outside of the Anneapolis So just just
an incredible, incredible month obviously of growth and continued hopefully
great weather will continue the patio season as long as
we can.
Speaker 1 (22:08):
Adam, I want to ask you because maybe people don't
know about Edible Indie and what you really do. Shining
that spotlight on food and drink and celebration and experiences,
tell us about how it all began.
Speaker 7 (22:20):
Sure, So Edible Indi is the stories and celebration of
food and drink. As you very well know, there's not
a lot of times where we're out eating and drinking
where we're not celebrating something where we're not celebrating the food,
the people that we're with, or an accomplishment or something
that toppened. And we wanted to showcase the stories and
really just put a spotlight on all the great things
that happen around the Annapolis area, from restaurants to people,
(22:41):
to farms, to the underworkings of the food industry itself,
as well as the hospitality and tourism. Because this area
is really much better than what most people might think
when it comes to culinary and all the great things
that are happening here in the city and around. So
Edible Indy is a full multimedia platform from magazine to
(23:02):
our our podcast and our videos and our shows and
our newsletters and our website. It's it's journalism. It's journalism.
It's best here locally. But also we're really just out
there working with some of the influencers and some of
the other great personalities in the city to showcase in
spotlight food and drink like nobody can.
Speaker 1 (23:19):
How you know, I've watched I've been around a long while,
and I've watched the explosion of all of the different
types of cultures and all the different foods and and
and great mom and pops that have opened up. What
doesn't seem to work here in Indianapolis? What does what?
What doesn't seem to Is that hard? Is that a
hard question?
Speaker 7 (23:40):
It's hard and I would hate to answer that, uh
at all, because I you know, we we don't want
anything to fail. But I think I think everything that
has that has started here isn't doesn't fail because of
the area. It doesn't fail because of of what it
is just it's either bad business or a bad bad
understanding of food, food space in general, the restaurant space
(24:02):
in general, because this area can can support all types
of different ethnic foods, all different types of of of bakeries.
To to the late night spots. I mean there's a
new spot opening up in Noblesville that's that's centered around
the Japanese High five listening experiences, and so that is
it's a it's a kind of a late night ball,
(24:22):
but it's a whole listing experience. If something like that
can can really grab on in Noblesville, anything is possible
to be successful in the area if it's run right
and has the right support.
Speaker 4 (24:34):
You guys are a multimedia You have Edible Indie, the
physical magazine that you can get at local.
Speaker 2 (24:40):
Can you believe it?
Speaker 1 (24:41):
Thank you, cool magazine. It's cool. I do these these pictures.
I love it all.
Speaker 4 (24:48):
But you can get it digitally if you go to
their website edible indie dot com. One of my favorite
things about your guys' magazine is your community calendar. One
of your spotlights for this weekend is the butt Aret Fairing.
You guys have done fantastic coverage of it. What are
some highlights going into September that people can look forward to.
Speaker 7 (25:08):
Well, this is this is one of those times of
the year where the fall festivals are kicking around all
over the state. The Covered Bridge Level is the first
week September. There's a few other harvest festivals around indian
Fish Design Zone Pendleton. This is also food Truck Central,
so's there's a lot of food trucks that you might
have missed at the fair. There are going to be
out and around the Indianapolis area at different different festivals
(25:31):
and events that this part here of the fall is
really cool because you've got a lot of local chefs
that are cooking fresh things for the harvest menus that
are coming up in the coming weeks. So I know
blue Beard is really big on that. Freeland and Carmels
doing some seasonal menus as well. That's where you get
the creativity, you get the really unique look at the
culinary space is when people and chefs and restaurants start
(25:54):
to come outside of their own day to day menu
and look at what is fresh and what's new and
what's happening seasonally, and you really get some great taste
from from that point on, if you're able to find
those inedible Indie dot com is obviously a great spot
to find where where a lot of that stuff's happening.
Speaker 1 (26:09):
Hey, listen, I want to ask you because this is
your business, Adam, and that is what's going on with
Cracker Barrel, and do you have a line of the
thoughts now? Cracker Barrel has said, you know, okay, okay,
Uncle Herschel's coming back. And there have been some experts
that said, you know what, you should have stood your ground.
You should not go back on that now. You should
have stood your ground because what an expense you've been
(26:30):
through to to rebrand or remarket what you're doing? What
you know? What? What do you think about all this?
It's called on.
Speaker 7 (26:38):
I mean, you're going to have to take us through
the next commercial break for this conversation.
Speaker 1 (26:41):
I'm curious everybody's talking so much to say absolutely.
Speaker 7 (26:45):
You know, it's funny because you know, as a marketer
and as a media personality and really as a as
a brander without media by my marketing agency, this was
like super Bowl for us watching this whole thing happen
over the last couple of weeks. And I agree, I
think they should have stayed their ground. They had a
reason for making the rebrand. They wanted to freshen up,
they wanted a new look, they wanted to attract a
(27:07):
different crowd. The seventy two our news cycle was gonna
it was almost over. Yes, it was a huge eruption
because because people hate change. It was a drastic change,
I guess if you look at from one to the other.
But the logos evolved, brands evolved, and places evolved. They
restaurants they're not going to stop serving their their potato castrole.
(27:29):
They're not going to stop serving country ham. They're still
going to be the same space, the same the same food.
It was a different logo, it's a different look, and
people like to really make a huge deal out of
something really really small in comparison to life's actual problems.
And as a marketer, I mean, I feel bad for
the people that went through that process because to rebrand
(27:50):
a company, especially a major brand like Cracker Burrough, that
took months and months and months, and they did a
lot of research. They didn't just put a new logo
and chat GBT and and say hey, here's our new brand.
They did what they were supposed to do. So I
think it sucks for those that were involved in it.
And any time it wasn't offensive, there wasn't anything that
needed an apology or public play of oh my gosh,
(28:11):
we screwed up. Here's let's come back. And it wasn't
that people didn't like it, and so what you don't
like it, then that's fine, you'll eventually like it. And
or if you don't come back, then because of the logo,
then you weren't a fan of urts to begin with.
Speaker 1 (28:24):
They had to make the change. I mean, obviously they
needed to change for a reason. I mean, I'll go
into I love Cracker Barrel, and I will go often
to Cracker Barrel, but it's not like that there's a
giant line of people waiting to get into Cracker Barrell.
They had to rethink. As far as influencers go, influencers
have a ton of power when it comes to making
or breaking restaurants these days, don't they.
Speaker 7 (28:47):
They do, they do, And I think there's I mean,
you know, we're an influencer. We're the world's first influencers
or magazines and journalism and media. You know, we are
still influencers in our space and on Instagram and our
social media. At our website, we're looked at as influencers
for that, but we're not out there trying to make
or break a restaurant or an experience. We want to
(29:09):
showcase the spotlight do the best we can. But there
are some influencers out there whose job is from a
review standpoint. If they like r if they don't like it,
they can change the ballgame for a lot of people.
In fact, this issue available Indie ironically, this is the
cover stories the Camera Eats first. It's inside the rise
of in these new food taste makers, where we showcase
some of the top influencers in the area and what
(29:30):
they're doing and how they do it and what their
business model is and how it works. And there's there's
some great people out there doing great things. And if
the influencers are out there for the right reasons and
are doing things to help businesses succeed, I'm all for it.
I want that, We need that. If someone's out there
trying to make a name for themselves by ripping on
or reviewing in a negative light a lot of places,
(29:53):
if you don't like it, don't say anything online. Who cares?
Speaker 2 (29:55):
Move on?
Speaker 7 (29:56):
And that'd be it as long as influencers are out
there for the greater good of the food and beverage
and the hospitalities space there in Annapolis, I'm all about it.
Speaker 4 (30:07):
I do want to ask a question, if, while we
are on the national topic, the thought of tariffs came
up and making and breaking, and with you having your
finger on the pulse of restaurants all across Indy, have
you seen any restaurants that have been made or broken
from all of this going on?
Speaker 2 (30:24):
Not?
Speaker 7 (30:24):
Really, No, I mean, I'm sure, I'm sure there's Yeah,
I'm sure there's some that you know, your prices are
raising fifteen cents to a dollar here or there, and
I'm sure they've had to make concessions and do some things.
But I don't think that there's been anybody that's been
affected to the points of where they've had to shut
their doors. And if they were affected that mightily by
the by the terrafs at that point, then they were
(30:45):
already in trouble. You know that, I have not seen anything. Now, again,
I don't know everyone's finances. I don't know all the
things that happened within a restaurant, so it's hard for
me to say, but I have not heard or seen
anybody that. I'm sure it's affected a lot of people,
for fact, but has it shut their business down? Not
(31:05):
that i've heard.
Speaker 4 (31:06):
Thank goodness, you mentioned August issue the Camera Eats First
style going into it. Any sneak peak that we can
get for your next upcoming issue as you're going into
this new month.
Speaker 7 (31:18):
Yeah, so the the as we kind of work into
the holiday season, one of the exciting things that we'd
like to do for the for the holiday do is
obviously have some really cool recipes that are specifically designed
for holidays. This one is going to be cocktail first,
some holiday recipes for cocktails. And then our cover story
for the for the winter season is going to be
(31:40):
about a company called Sorry We're Closed. And so if
you don't know about the experiential dining or the experiential
bar scene, there's a lot of places that are doing
this kind of underground and uh, hey, we're going to
take a restaurant that's closed on that day and we're
going to open up a pop up bar and we're
going to serve special drinks and we're gonna have a
special experience and only a certain amount of people are
loud in the space and the business is called Sorry
(32:02):
We're closed, and so that's going to be the cover story.
Its cold talk about the really cool things that are
happening in our city, the underground, the speakeasys, the things
that you kind of have to if you know, you
know type thing, and so we're excited for that.
Speaker 4 (32:15):
Love it is love right on the trending. Oh my gosh,
that's exciting. And if you can't wait for the recipes
to come, they have one posted right now for their
homemade hot apple cider. Go check it out edible indie
dot com. Adam Grebb, the editor in chief of edible Indie,
thank you so much, Adam for come back and see us.
Speaker 7 (32:31):
For sure, I would love it indeed, Thanks guys, appreciate
very much.
Speaker 4 (32:35):
You enjoy your Labor day.
Speaker 1 (32:36):
Yep, happy Labor Day everybody. Thanks for joining us here
on the first day. Today's top stories are next on
ninety three WIBC
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