The Trend

The Chamber of Commerce of Southwest Indiana weighs in on the need for an I-69 bridge and how companies are preparing for healthcare reform, Tech Talk has the latest news from Apple, and wine blogger and columnist Victoria Grabner has some wine tips.

What’s ahead in the implementation of the Affordable Care Act, and a preview of the 23rd annual W.C. Handy Blues and Barbecue Festival in Henderson.

• 2 quarts fresh-picked strawberries

Smash the 2 quarts of strawberries using a food grinder, back of a fork, or your method of choice. The goal is to extract as much juice as possible and to break the berries down to very small pieces. This should yield about two and one half cups of juicy pulp. Combine this with the boiling water, balsamic vinegar, and sugar in bowl and whisk until the sugar has dissolved. Pour the liquid into a 13×9 inch baking pan and freeze until hard, about three hours.

When ready to serve, scrape the surface of the frozen berries with a fork and use and ice cream scooper to put the granita into small chilled martini or Champagne glasses or small glass bowls. Garnish each serving with a couple fresh mint leaves. This recipe will yield 4-6 servings.

The Girl Scouts of Southwest Indiana’s STEAM U at the University of Evansville, St. John the Baptist’s Catholic School’s Camp Invention, and a Single Serving Concert by the Honey Vines.

Tips on keeping student athletes safe during summer training, a reflection on what it means to be a true Hoosier, and a preview of the new immersive theater being built at the Evansville Museum.

Habitat for Humanity of Evansville reflects on five years of the Glenwood Community Development Initiative, and why MD2U is bringing back medical house calls.

• 1/3 cup barbecue sauce

In a large bowl whisk together the barbecue sauce, the mayonnaise, and the Worcestershire. Cut or tear chicken into one-half inch pieces. Finely chop the onion, red bell pepper, and cilantro. Add these ingredients to the bowl and combine well and season with salt and pepper to taste. The Worcestershire is salty so taste first before adding additional salt. This makes about four servings and can it can be eaten alone or served on a sandwich or in a pita.

Fair trade advocates Ann Ferguson and Ann Ennis have recommendations for how to be responsible consumers, and cello-guitar duo Montana Skies explains–and performs–classical fusion.

Representative Larry Bucshon (IN-8) discusses his views on the automatic federal budget cuts and the areas where Congress can reach consensus, our science contributor Dr. Katie Winsett explains the role of big, old trees in the ecosystem, and Courier & Press arts reporter Roger McBain reflects on the Indianapolis Ai Weiwei exhibit and trails in Indy, Louisville, and Evansville.

We explore the benefits of gardening and landscaping with native plants, Tech Talk has a review of Blackberry’s new smartphone, and we re-air our exploration of the relationship between science and religion.