Throughout my years with Indiana AgriNews, I have had the opportunity to work on hundreds of stories covering various topics concerning the agriculture industry in Indiana and in general.
While I enjoy all the articles I write, there have been a few that have stood out of the years, which includes a recent one I did that involved a trip to a farm-to-table restaurant in Bargersville.
Taxman Brewing Co. was started in 2014 by Leah and Nathan Huelsebusch, who also operate it along with Nathan’s sister, Kirby McCloy, and her husband, Colin McCloy.
The inspiration behind their storefront came from when Leah and Nathan lived in Belgium for three years, which is where they learned and fell in love with the concept of eating at restaurants that have a farm-orientated focus.
That focus is why the Huelsebuschs make sure to source local ingredients such as fresh meats and produce for their dishes whenever possible because it is important to them that their guests know where their food is coming from.
I had the opportunity of not only chatting with Leah myself about her experiences and why she and her husband and their business partners continue to expand and grow their farm-to-fork business, which already has a location in Fortville and plans for one in downtown Indianapolis this year, but also taste several of the dishes served at Taxman.
From a mouth-watering burger to a succulent salad, I tasted some of the freshest food I have had at a restaurant in a long time, and one of the best parts was listening to Leah rattle off the names of the local farms the ingredients came from to make the dishes I was eating.
The next time you get ready to choose where to go out to eat, consider giving a farm-to fork operation such as Taxman Brewing Co. a try.