November 17, 2011

Hoosier Momma gears up for food fair

Growing Indiana company, gaining fame for its Bloody Mary Maker, will be at Artisans’ Fare

By Betsy Reason
betsy.reason@indystar.com

It’s a fest for foodies.

In its second year, an Artisans’ Fare on Nov. 19 in Zionsville not only will be a temptation of the culinary kind, but also a feast for the eyes.

Earlier this year, one of those artisans was named one of The Indianapolis Star’s “People to watch in Local Food in 2011.”

The 1994 Zionsville High School graduate calls her business Hoosier Momma, launched to promote her Hoosier Momma bloody mary mix. Erin Edds, 36, Indianapolis, says the business she and two friends started in July 2010 has grown 700 percent and continues to grow rapidly in new markets.

Edds says the Artisans’ Fare “is invaluable” to her and co-business owners K.C. Cranfill, 42, Zionsville, and Cat Hill, 49, Redding, Conn. “Shows like this are a wonderful opportunity for local craft artisans to reach a new audience,” she said.

The Zionsville community and the northern suburbs “have really embraced the ‘buy local’ movement.” She hopes shoppers this weekend will cross off a lot of gifts on their Christmas lists.

We’ve asked Edds to share more about the trio’s culinary art:

Business: Hoosier Momma LLC, Brownsburg.

When launched: July 2010.

Owner: Erin Edds, 36, Indianapolis; K.C. Cranfill, 42, Zionsville; and Cat Hill, 49, Redding, Conn.

The specialty: Small-batch culinary cocktail mixers are a natural extension of the Slow Food movement in Indianapolis.

What’s unique: The only vegan, gluten free, low-sodium, all-natural bloody mary mix on the market. Also, the tastiest.

How business began: I owned a small specialty food company, when the morning after the Colts won the 2010 AFC Championship, I got a call from a New York City event planner looking for Indiana-based products to add to a gift basket for her clients at a Super Bowl event.

Three ingredients that make your creation interesting: It’s not so much what’s in it, as what’s not. We use no high-fructose corn syrup or preservatives.

Flavors that catch attention: Bloody Mary Maker, spicy bloody mary mix and pickled carrots. I have found that our spicy Hoosier Momma is gaining popularity, but our favorite way to drink them is half original and half spicy with good local vodka.

Best way to consume it: We love using Indiana vodka, but any vodka will work, since you really shouldn’t be able to taste the alcohol unless it’s flavored. Other than that, lots of ice, a spicy salty rim and loads of pickled veggies.

How much is too much: It’s tough to overindulge in blood marys. They’re so rich and filling that you’re likely going to be full before you’ve had too many.

Other gig: We are committed to Hoosier Momma full time.

Where to find: On the website and in more than 500 locations in five states. The growth has been incredible, considering when we did this show last year, we were in about 60 locations.

Website: www.hoosiermomma.com.