Nick Wilhoit , Carmel, IN

I became aware of Indiana Foodways through Jan Bender, Ryan Thedwall, and Kyle Ramsy. I work with them on making stories for "Indiana Outdoors" at Ball State. When I came to Ball State, I thought I wanted to study business, but then switched to telecommunications because I love writing and I love TV and movies.

I am from Carmel, IN, and I have lived there my whole life. Growing up, I would regularly sit down to eat with my parents and my brother, and we would watch a movie with dinner. Both my mother and father are great cooks. My mother makes many things, but some of my favorites are chicken Kiev, pot roast, and biscuits and homemade gravy. My father makes excellent ribs, award-winning chili, and many other foods, too. They also make delicious salads for every dinner. Another thing my family makes better than any restaurant are steaks – any kind really, but my favorite is definitely flank steak.

My grandmother and a lot of my family are from Greenfield, IN, and when I go there to visit, we eat home-cooked country meals. I look forward to going to big get-togethers for the food.
I knew I would miss all this great cooking when I left for college, so I tried to pick up some pointers from my parents and my grandmother during high school and the summers in between school years. I learned what spices to put on my steaks and how long to cook them, and I got my dad’s chili recipe. A couple of Christmases ago, my parents got me a Better Homes and Gardens Cook Book, which I use regularly and is very beneficial. There also is a quote from the movie "Kate & Leopold" in our kitchen that reads, “Without the culinary arts, the crudeness of reality would be unbearable.”

While working with Indiana Foodways Alliance, I hope to learn more about making video stories and producing them. I am looking forward to the experience.