“One of the oldest cultural organizations in Indianapolis enjoys a vibrant, joyful existence and keeps alive a vital part of the city’s musical heritage at 1417 E. Washington St. The Indianapolis Liederkranz (meaning song and wreath) brings together more than 100 men and women who treasure German music, dancing, food and beer.”
“German Culture Still Thrives on Indy’s Eastside” by James Glass in The Indianapolis Star February 2015
“This neighborhood has taken the initiative to invest in human capital and to reclaim abandoned spaces like the Mallory campus with a vision for a vibrant, mixed-use neighborhood welcoming residents and visitors alike.”
“Group Pegs Indy’s ‘Next Great Places'” from Inside Indiana Business November 2014
“The story of this empty lot along East Washington Street follows an arc similar to many old industrial sites around the city.
Once home to a thriving business, its vitality ebbed decades ago. A building was shuttered and left to ruin, then demolished. The soil beneath it was contaminated. The whole package became an eyesore that blended into what was an all too bleak landscape.
In too many places, that’s where the story ends. But for this three-acre site a block east of Rural and Washington streets there’s some real hope for the first time in decades that a revival is just around the corner.”
“Ex-brownfield could become home to green building” by Robert King in Indianapolis Star July 2014
“Indiana City Brewery opened a year ago at 24 Shelby Street with a massive turnout. The production brewery is housed in one of Indiana’s oldest extant beer sites — the bottling house of The [American] Home Brewing Company (1891-1920). “The opening was beyond expectation,” says founder/head brewer Ray Kamstra. “We were totally unprepared for the outpouring of support.”
“Beer Buzz: Indiana City Turns One” by Rita Kohn in Nuvo June 2014
“The heavily traveled corridor is a hodgepodge of vacant industrial sites, used-car lots and small retail strips. The plan, ‘Re-energize East Washington Street,’ envisions the return of economic opportunity in the form of blue-collar jobs, business startups and education. And it appears to be based on real momentum, such as the pending sale of the former P.R. Mallory site to a developer who will invest $10 million.”
“Revitalization Taking Place Along East Washington Street” by Katleen McLaughlin in the Indianapolis Business Journal March 2014
“East Washington Street needs a catalyst project that can set the tone for reinvestment. The Mallory building, former Ford factory and dozens of other small, vacant commercial and industrial buildings are the key to the future. They can become the venues of innovation for Indianapolis’ creative corridor on East Washington Street.”
“Make It Mallory: East Washington as Creative Corridor” by Bruce Race in the Indianapolis Business Journal February 2014
“The local D.A.R. chapter, whose members can trace their lineage to people who fought in the Revolutionary War (on the right side), will be hostesses at a beer bash from 2 p.m. to 10 p.m. at the Indiana City Brewing Company. There’s no cover charge, but the point of the soiree is to raise money for rehabbing the East Washington Street obelisk, an odd bit of history made of limestone that you’ve likely driven past 1,000 times and never noticed.”
“Daughters of the American Revolution throw Beer Bash for Weird Historical Object” by Will Higgins in the Indianapolis Star March 2014
“Hutchinson has a deft hand with spices, and credits his daughter the chef with helping him hone his cooking skills. He’ll tell you that his food is simply home-style fare and that he wants you to feel at home in his little tamale shop. And that’s exactly why we liked it.”
“Easy to Miss, Hard to Pronounce, Tlaolli is Worth the Effort” by Jolene Katzenberger in the Indianapolis Star September 2013
“Hutchinson is aware that the name of his restaurant is difficult for Americans to say. But when he opened Tlaolli (tlah-oh-lee), the tiny tamale restaurant on Indy’s Eastside, he chose this ancient word for corn (from the Nahuatl language of Mesoamerican natives). ‘It was the common food for Indians across the Americas,’ he explains in thickly-accented English. It was the ingredient that linked native cultures — significant because his made-from-scratch menu was created to link Americans to traditional family recipes of Mexico — and is of course the star of his menu-defining tamales.”
“Corn by Any Other Name” by Katy Carter in NUVO November 2013
“Spend the few minutes it takes for your tamale to emerge from the steamer to chat with the Hutchinsons in the lobby-sized dining room decorated in hand-drawn chalk art. And don’t forget your salsa verde on the way out; it’s made with Carlos’s special recipe.”
“New in Town: Tlaolli” by Emily Pelligrini in Indianapolis Monthly October 2013