October 2016

It’s the season of Day of the Dead, or Día de los Muertos. Though the subject matter might seem eerie, the traditional Mexican holiday, officially November 1 and 2 but celebrated all this month around the world, is more merry than macabre.

From a two-decade old counter to a Bloomington favorite opening a satellite shop, we’ve got the scoop on Brown County’s ice cream scene.

It’s hard to go wrong with fried biscuits and apple butter, but menu surprises at some of Brown County’s time-tested eateries might tempt you to stray from old standards.

A couple of classic spots get a new and improved taste, while an Indy pizzeria arrives on Main St. Rediscover food and drink in Brown County this fall.

Once a sleepy burg along the “Bee Line” Railroad, Fortville now has a hip Main Street address for artisans, boutiques, and casual eats.

Four of our favorite overnight stays in Brown County.

From maple-bacon cupcakes to button-flap jammies, new and updated Nashville shops are loaded with cute stuff you don’t necessarily need but will almost certainly want.

Additions to Brown County’s portfolio of arts, entertainment, and historical offerings mean there’s more to take in than painted hills.

Between Back Roads of Brown County studio tour and the new Village ArtWalk, Hoosiers have more than enough studios and galleries to keep them satisfied.

Recently opened or improved nature areas in Brown County you might not have visited yet.

Schooner Valley Stables is the only barn in the area that offers a “running ride.” The spread covers 130 acres and borders Yellowwood State Forest.

Come fall, the property at Kelp’s Greenhouse and Pumpkin Patch becomes a russet-hued Bob Ross painting, with pumpkins and gourds arranged in tidy stacks according to shape, size, and color.

Pamela Keech lives upstairs from her Nashville antiques store, The Emerald Pencil, and rents out a sweetly appointed guest room in the Victorian Gothic cottage.

“We were sending out the plates two at a time, as fast as we could make them.”

Pig’s Tale’s most basic selections take quality to the next level. “Instead of hot smoking, we’re doing a dry-aged, cold-smoked bacon that will pack in even more flavor.”