Pogue's Run Blog

Wolfgang’s Wheels

bikesMeet up with Wolfgang’s Wheels at 10th Street and the Monon Trail to learn how to use the various tools available to fix your bike. Wolfgang will go over basic bicycle mechanics and show you how to use the tire lever, hex wrench, screwdriver and adjustable wrench.

May, 12

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The Fat of the Land

fatsFor too long, fats have been given a bad rap, but why is it the preferred fuel for the heart? Why do some cultures that have a high fat diet also have a long quality of life? And how have low-fat diets contributed to obesity rates? Twon will be sharing information about good fats that are essential to our diet, where we can find them, and how they affect our nutrition. Participants will get a chance to taste high-quality olive oil. Twon will also demonstrate a couple of simple, tasty and nourishing salad dressing recipes.

April 16
In the PRG Cafe

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Good and Cheap: Eat Well on $4/day

good-and-cheapGood and Cheap is a cookbook of 100 healthy recipes designed to fit in the average food stamps budget – just $4 per person per day. There’s no question that eating well on so little is a real challenge. But if you have a kitchen and access to a grocery store, you can do it!

Nate from Pogue’s Run Grocer will teach a 2-part class at Westminster Presbyterian Outreach Center. In addition to discussing healthy eating on a budget, Nate will give interactive cooking demonstrations using recipes from Good and Cheap and participants will share a meal prepared in class. The group will also take field trips to nearby grocery stores. At the end of the second class, each participant will receive a copy of Good and Cheap.

April 11 and 18, 10:30am – 12:30pm
Westminster Presbyterian Outreach Center. Limited to 5 participants (children of participants are welcome)

This class is intended for people who currently receive SNAP benefits only. To reserve a spot in this class, you must contact Nate at 426-4963.

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Beekeeping 101 – CANCELLED!

kate_beesJoin beekeeper and urban farmer Kate Franzman of Bee Public ( as she shares her experiences in beekeeping as well as tips for everyone on how to make their backyards more bee-friendly. Bees and other pollinators are in big trouble — find out why and what you can do to help, along with all the info you need to get started on your own beekeeping adventure! A great workshop for aspiring beekeepers and gardeners alike.

Sunday, May 3, 1-3pm


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Seed Starting with South Circle Farm

classesatprgAmy of South Circle Farm will facilitate a small group in planting starter plants and seeds. Participants will leave with an array of spring and summer starts, including plants that can go in the ground a week after class! Bring seeds from home to swap or use the ones available at the class. Amy will offer instructions on how and when to get your spring and summer gardens growing.

April 7, 6-7:30pm
in the PRG Cafe

Members: $20
Non-members: $25
Limited to 10 participants


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March Local Vendor of the Month

foods alive flax crackersFoods Alive is a family-owned business in Waterloo, Indiana. They started in 2002 with their popular flax crackers and have now grown to offer a variety of super food products. At Pogue’s Run Grocer, you’ll find a variety of flavors of flax crackers (original, onion garlic, Mexican harvest, Italian zest, hemp, and ginger snap), chia protein powder, and a selection of Superfood Dressings (Mike’s Special Flax Oil, Sweet Mustard Flax Oil, Sweet & Sassy Flax Oil and Sweet & Sassy Hemp Oil).

Foods Alive uses organic, vegan, kosher and gluten-free ingredients to make their healthy and tasty products. Their golden flax seeds are a great source of enzymes and nutrients, and come with wonderful health benefits: Essential Fatty Acids for a healthy heart, a high amount of fiber, and cancer-fighting lignans. Foods Alive first soaks the flax seeds to start the life process, then dehydrate at a very low temperature to preserve the enzymes, making it a living food. They say that you could take one of their crackers, break it up, put it in some dirt, water it, and watch it grow!

Foods Alive products are sold through the US – in stores from Alaska to Florida – and we feel so lucky to finally have their flax and hemp crackers and oils on our co-op shelves.

Check out their healthy raw food recipes.

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Butter Making

homemade-butterMaking butter is easier than you think! Come to the Butter Making Class to learn exactly what butter is and where it comes from. Learn how butter was made the old-fashioned way, and how much easier and quicker it is to make today. We will be learning 4 different butter making techniques and 3 delicious varieties that we’ll sample during class. Come prepared to get your hands greasy and “spread some sweetness!” Our teacher will be Indy Food Co-op member, Dianna Leigh, who has been an educator with a couple different organic dairies.Wednesday, March 11


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Fermenti Artisan Kombucha Making

fermentkombuchaJoin Chef Joshua Henson of our Local Vendor of the Month, Fermenti Artisan, for a hands-on, one hour class to learn how to make your own kombucha at home.  Students will receive information on kombucha, make a 1/2 gallong batch of kombucha, sample a variety of kombuchas, and take home a complete kombucha kit (SCOBY, vessel, and cloth cover included in cost) of their own.

February 26 – 6:30-7:30pm
$16 for members
$21 for non-members


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February Local Vendor of the Month

fermenti1Kraut, Kim Chi, Kefir, Kombucha – you’d think this month’s Local Vendor of the Month is brought to you by the letter K! Fermenti Artisan uses local, organic, nutrient-dense ingredients to hand-craft cultured vegetables and fermented beverages. Their foods are centered on the nutrition principles of the Weston A. Price Foundation and the Slow Food lifestyle.

A favorite at Pogue’s Run Grocer is Fermenti Artisan Apple-Ginger Kraut, a combination of cabbage, apple, onion, ginger, sea minerals and starter culture which is fermented for 10 days in German-style stoneware crocks, then cured for several weeks to allow the flavor to further develop.

You’ll also find Traditional Kraut, Curtido (a traditional kraut recipe from El Salvador), Kim Chi, and Garden Kraut, which will be used on a Sandwich of the Week in February, as well as an assortment of fermented beverages. We can’t wait for Indiana cucumber season so we can have fermented pickles while they last!

Fermenti Artisan are always:

• Handcrafted
• Nutrient Dense
• No Added Sugar or Vinegar
• Raw, Never Heated/Pasteurized
• One of the Oldest Forms of Food Preservation
• Probiotic, Promotes Digestive Health and Immune Function
• Enhanced Vitamin Content of the Vegetables
• Improved Quality, Taste, and Aroma

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Homemade Salt and Sugar Scrubs

sugarscrubSalt and Sugar Scrubs are a perfect way to repair and revitalize winter skin – salt and sugar exfoliate while oil adds moisture and nourishes dry skin. Scrubs can be made with a variety of ingredients – from fine salt to brown sugar, jojoba oil for moisture to sesame oil for antioxidant properties – and can be used on your face, body and feet, especially on dry, rough patches.

Abby will share her recipes for homemade salt and sugar scrubs, and you can experiment with essential oils to make your own special blend. Each participant will take home a small container of salt or sugar scrub.

Tuesday, February 24 – 6:30-7:30pm
$5 for members
$8 for non-members


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