MAY | JUNE 2013
GRANGER does it
Life & culture in Granger
Granger’s
nonconformist winemaker page 26
The secret
Father’s Day controversy page 14
Behind
the scenes
of Granger’s microbrewery page 8
Carnivorous flowers for your summer garden page 16
Take your pick
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MOTHER’S DAY: A LONG, HARD-FOUGHT BATTLE It’s the day we all let our mothers know how
much we appreciate everything they’ve done for us. And it almost never happened.
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THE SECRET FATHER’S DAY CONTROVERSY What could possibly be controversial about a day devoted to dads? Ask advertising.
BARE HANDS BREWERY: BEHIND THE SCENES OF GRANGER’S MICROBREWERY
24 A BRIEF GUIDE TO INDIANA LIZARDS
FATE OF THE SUN Friday, June 21 is summer
NONCONFORMIST WINEMAKER: 26 GRANGER’S THE D’AVELLA DIFFERENCE
Sometimes good things come from the darkest times. Without the recession, one local brewmaster might never have seen his dream come true.
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solstice. Here’s something to think about as you enjoy the longest day of the year.
Cover Story
Nope, we didn’t just put a random lizard on the cover because we think they’re cool. Lizards really do live in Indiana! They just know how to hide.
John D’Avella redefines the modern winery experience by staying true to his Italian winemaking roots.
FLOWERS FOR YOUR SUMMER GARDEN: THE 16 CARNIVOROUS GUNSLINGER, THE MOBSTER AND THE TRAPPER
Few people know that this region is home to some of nature’s most vicious little flowers. A local gardening expert reveals secrets to adding carnivores to your summer garden.
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Granger does it | May - June 2013
“You can’t make everybody happy all of the time.”
The Avett Brothers “Paranoia in B Flat Major”
Y
ou know the feeling. That moment you hear a song that just, well, gets to you. For me, Paranoia in B Flat Major by the incredible Avett Brothers is one of those songs. As a writer, I’m always humbled when I hear someone say something in a way that I know I never could. It gives me chills. The good kind.
I got that feeling when I heard this song for the first time. It reminded me that there will always be days when you feel like you can do nothing right; when it seems like the world is disappointed in you. When you feel this way, best thing to do is reach to someone who knows and loves you for who you
the out you are.
We all have bad days every now and then. But it’s true: you can’t make everybody happy all of the time. The important thing is to remember that this is okay. ‘Cause neither can anyone else. If there’s a song that made you think about something true in a way you’d forgotten about, or had never quite articulated, will you share it with us? We’d love to hear it.
May - June 2013 | Granger does it 3
Mother’s Day: A
merica is a colorful and diverse nation, rich with history, both good and painful, beautiful and sad. And to understand, one needs to look no further than our calendar: 12 months punctuated by federal holidays, each with its own amazing story. Especially Mother's Day.
Each year, millions of Americans remember to show respect and gratitude to their mothers on May 10th. Yet doesn’t it seem like many of us celebrate Mother’s Day only because it’s what we’ve been taught to do? In a way, we take it for granted. Another holiday. Don’t forget to call mom. Mother’s Day might be more meaningful if more of us understood the incredible effort and triumph that went into forming this great day of appreciation. The truth is: Mother’s Day didn’t happen miraculously overnight. Not even close.
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Granger does it | May - June 2013
: a long, hard-fought battle
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The first failure Today, May 10th is a day to honor and thank our mothers for their sacrifice, compassion, devotion, forgiveness, and all the other wonderful attributes of motherhood. The original concept of Mother’s Day, however, was actually born out of mourning for soldiers who died in the Civil War. Julia Ward Howe is considered the prefounder of Mother’s Day. A wealthy widow, poet, playwright and activist, Howe gained national fame after penning the legendary “Battle of the Hymn Republic,” during the Civil War. The song quickly became an anthem for peace, and would go on to inspire some of America’s greatest artistic contributions, including providing the title to John Steinbeck’s masterpiece, The Grapes of Wrath. Ironically, although credited with helping motivate the North to fight harder, Howe eventually became overwhelmed with the rising death count and blood loss on both sides. This moment was the beginning of Mother’s Day. Howe soon began a movement to unite mothers around the nation to promote peace during a time when many of the country’s young men were dying on the battlefield. In 1870, she made a now-famous appeal to women across the world, which would later become known as the “Mother’s Day Proclamation.” In 1872, she used her fortune to promote the establishment of a national Mother’s Day on June 2nd. With the support of many women’s groups, the unofficial holiday began to spread. And within a few years, 18 American cities were celebrating Mother’s Day. It seemed like Howe was succeeding in her dream to establish a national day of peace.
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Granger does it | May - June 2013
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Howe eventually became overwhelmed with the rising death count and blood loss on both sides. This moment was the beginning of Mother’s Day.
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Unfortunately, her holiday never took root at the legislative level. And she couldn’t finance the promotion of the holiday forever. Once she stopped, the celebrations quickly faded. Mother’s Day was gone.
The second failure It turns out Howe’s dream of a Mother’s Day was still alive. A West Virginia woman by the name of Anna Reeves Jarvis shared Howe’s dream to restore the American family, which had been affected greatly by the deadly Civil War. Despite the war being over, the country was still very much divided. But Jarvis knew, no matter what one’s own political beliefs may be, there was one common denominator among all soldiers: they were all men who shared a love for their own mothers. Jarvis and her women’s group set out to create what was first called a Mother’s Friendship Day, designed to promote love for mothers and, by extension, peace throughout the nation. It was an ambitious goal, especially since Howe’s similar idea had tried and failed. Sadly, Jarvis passed away before she could see her dream come true, just like Howe.
The hero of Mother’s Day Jarvis’ daughter, Anna M. Jarvis, picked up where her mother left off. Although childless herself, she devoted her life to her mother’s cause. But instead of attaching the day to the Civil War, she sought to establish a day devoted just to mothers. The way she saw it, a day for mothers was warranted on its own. She approached Andrews Methodist Church, where her mother had taught Sunday School. Little is known about why the church hadn’t honored her mother’s dream with an official celebration during her tenure there; perhaps she hadn’t formally asked
for their leadership. Nevertheless, the younger Jarvis did. And on May 10, 1908, the church hosted what is recorded in history as the nation’s first Mother’s Day. Jarvis and the church didn’t stop there. With the help of powerful politicians of the time who admired her idea, they began spreading the holiday to other states. And in 1914, President Woodrow Wilson declared Mother’s Day an official United States holiday.
99 years later So you see, establishing a day to honor all mothers was no simple feat. It took almost 45 years before Howe’s idea was fully embraced by the nation. Today, we don’t even think twice about celebrating it. Here in Michiana – and across most of the country – it’s the busiest restaurant day of the year, as families take their beloved mothers out to remind them just how much the matriarch of the family is loved and appreciated. Whether you take your mother out for a night of fun, send her a lovely bouquet, or simply call her to wish her a Happy Mother’s Day, we all owe a bit of thanks to Julia Ward Howe, Anna Reeves Jarvis and Anna M. Jarvis for having the courage and determination to declare a national day of respect and admiration for the women who brought each and every one of us into this miracle we call life. On behalf of the entire staff at Granger does it, Happy Mother’s Day to all the mothers throughout Michiana!
If you read this... Imagine how many other people did too. Advertise to Granger the smart way. info@Grangerdoesit.com
May - June 2013 | Granger does it 7
B
are Hands Brewery
behind the scenes of Granger’s microbrewery
W
alk into Bare Hands Brewery in Granger on any night they’re open, and you might think they’ve been there for years. People perched on stools around the bar, laughing at tables in the dining area, relaxing on the sofa in the corner.
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Granger does it | May - June 2013
Bare Hands Brewery is almost always packed with beer-lovers who show up to try the latest cask-style specialty beer, which often sells out within an hour of being tapped. Not bad for a brewery that has yet to celebrate its 2nd birthday.
A $45 life-changer Christmas of 2005 changed Chris’s life. But he wouldn’t know it for several years. “I got a beer-making kit as a gift,” he remembers. “It was one of those very basic kits that only costs about $45. Nothing fancy at all. That’s when it all began.” A few weeks later, Chris brewed his very first beer. “It wasn’t great,” he laughs. “But hey, it was my first try. Besides, those beginner kits aren’t made for the kind of beers that I liked to drink. Still, that little kit piqued my interest. Immediately, I wanted to learn more.” It didn’t take long before Chris developed a keen interest in brewing. He began learning about different methods of brewing, different yeast strains, ingredients like grains, malt and hops, and how to process them. “Eventually, I started experimenting. I began crushing my own grains and using a partial mashing style, which is a good next step for beginning brewers who don’t have much equipment. After a while, I was brewing pretty good beers.” So good, in fact, that his friends and family routinely looked forward them. “I was brewing a batch every week, and getting great feedback. And each batch made me want to improve. I kept reading, learning more and more, working hard to make every batch better. Before I knew it, I was in love with microbrewing.”
Thanks to bad times It wasn’t all happy days for Chris back then. Although his brewing was going well, the recession was just kicking in. As a project manager for his father’s residential construction company, he felt it. “We went from building about sixty homes a year to only one a year. The housing industry tanked. I had to work random jobs just to make ends meet for my family.” Like millions of others, Chris hoped the housing industry would pull itself out of the slump. But there was no sign.
“Finally, I knew it was time to start looking for a new career. I had to do something. That’s when I first thought about opening my own brewery. I began researching what it would take. Things like funding, licensing and equipment. Over the next year or so, I put together a comprehensive business plan for opening a brewery. I’d made the decision: I wanted to be a microbrewer.” Impressed by how much thought and effort Chris had
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Beer for beer-lovers Today, Bare Hands Brewery features about twelve microbrew beers at a time, but the menu is always changing. That’s because, while Chris uses equipment that is far superior than what he had when he started, he still brews in very small batches. “I use a one-barrel system that lets me produce about six barrels [twelve kegs] a week. That’s why our menu is always changing. We go through barrels so fast that I have to brew six days a week just to keep up.” A few Bare Hands’ styles that have become local favorites include ThaI.P.A., an India Pale Ale brewed with Thai spices; 574 Pale Ale, a hoppy version of a classic Pale Ale; Cascade APA, a Pale Ale brewed with all Cascade hops; and Columbus Wheat, a wheat ale brewed with all Columbus hops.
The batches that last an hour Chris Gerard, owner of Bare Hands Brewery, serves a sampler of microbrewed ales. put into his business plan, his father stepped in to help. Mr. Gerard owned a suite in the plaza off of Sandy Court in Granger that he’d used as the headquarters for his construction business. “But by then,” Chris recalls, “the building wasn’t being used it all. It was just sitting there, empty. And it was perfect for a brewery. There was a front area for the bar and a large garage in back where I could set up the equipment. So we worked out a deal, and all of a sudden I had a location for my brewery.” But the work wasn’t over yet. Over the next year, Chris, his wife and some friends spent hours on end completely renovating the building from a construction headquarters into an attractive pub. Finally, in December of 2011, Chris and Kim officially opened the doors to Bare Hands Brewery.
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One of Bare Hand’s most popular styles is its specialty batches that are brewed from the barrel batches. This is known as cask brewing. “Cask brewing uses a portion of the beer from the barrel before it’s fully brewed,” explains Chris. “It’s unfiltered and still contains live yeast. We finish brewing it in small casks, but not before we experiment with extra ingredients.” Cask brewing allows Chris to offer all kinds of unique styles that can’t be found anywhere else in the region. A new cask style that has earned a particularly loyal fan base is his 574 Pale Ale with habanero and mango – a sweet, spicy twist on the classic pale ale. Another popular cask at Bare Hands is the Pineapple 574 Pale Ale. “Brewing small batches of cask beers lets me experiment with more flavors,” he says. And by small, he means tiny. “Each cask batch usually lasts about an hour or so before it’s tapped dry.”
Usually Chris announces on Bare Hands Brewery’s Facebook page when he’s planning on tapping the next cask. So if you’re a beer lover who enjoys tasting creative new beers, be sure to get to the brewery when the cask is served!
The future of Bare Hands Brewery Since Bare Hands Brewery first opened, Chris has brewed more than 50 different styles. And within a little over a year, he’s already getting requests from local restaurant and pub owners who want to offer Bare Hands beer to their patrons. “We love how much positive feedback we’ve been getting,” he says humbly, “but right now we just don’t have enough beer to go around. With a single-barrel system, we’re always struggling to have enough beer on tap.” That will soon change. Chris is currently developing a custom-style brewing system that will be seven times larger than his current system. He hopes to have the new system installed either later this year or early 2014. Either way, Bare Hands Brewery is here to stay. “Whether it’s a one-barrel system or a custom seven-barrel system, we’ll always stick to small batch-style brewing,” pledges Chris. “You just have greater control over every part of the process, can maintain consistency and brew better beers than you can in mass production. And that’s the whole reason I wanted to open Bare Hands in the first place. I just love good microbrew beer. It’s my passion.”
Bare Hands Brewery is located at 12804 Sandy Court in Granger. Their hour are: Monday: Closed Tuesday: Closed Wednesday: 3 - 10 Thursday: 3 - 10 Friday: 3 - Midnight Saturday: Noon - Midnight Sunday: 12 - 6
May - June 2013 | Granger does it 11
Awesome beard competition? Let us know!
O
kay, so there probably aren’t any beard competitions coming up in Granger (it would be fun, no?), but maybe you have a different event you’d like to promote. If so, we’d love to hear from you. Starting next issue, Granger does it will feature a calendar of upcoming events. Currently Granger does it is a bi-monthly publication, so the next issue will be for the months of July and August. That means we’ll need your event submission by May 31, 2013 so we can stay on schedule with design and printing. Be sure to tell us the name of your event, the date(s) and time(s) that it’ll take place, where it will be held, and a little bit about the event itself. Send your submissions to info@Grangerdoesit.com. We’ll send
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you a confirmation reply letting you know we’ve received your submission. Thanks to all of you for giving us such good feedback. We look forward to providing an Event Calendar showcasing all the great things to do in Granger during July and August. All we need now are your events!
Send your submissions to info@ Grangerdoesit.com by May 31, 2013. Remember to include the name of your event, date(s) and time(s), location and a description!
Fate of the sun O
n Friday, June 21, there will be about fifteen hours of daylight in Granger. Good ol’ summer solstice. On such a monumental occasion, it seems appropriate to pay a little tribute to that giant fireball in the sky. After all, we can’t live without it. Of all the planets in the galaxy (that we know about), Earth is the one best suited for life. Much of this is due to its perfect distance from the Sun. If Earth were any closer, we’d burn up. Any further away, we’d freeze. Suppose the Sun vanished tomorrow. Earth would lose its gravitational rotation and
float off into space, where the temperature is about -455 degrees. Don’t worry; this won’t happen. Earth will likely end with the Sun. Right now, the Sun is 4.5 billion years old and in its most healthy, stable state. But eventually, like all stars, the Sun’s fuel will run out. When this happens, its core will implode and the Sun will expand to more than 250 times its current size. As a red giant, the Sun will burn 1,000 times hotter and swallow Earth in its flames before finally exploding into eternal darkness. It’s inevitable. The sun will one day die and take Earth with it. But you still have another 5 billion years before you need to start worrying about that. For now, be thankful to live in a time when the sun is young and healthy. Just something to think about as you celebrate the beginning of summer.
May - June 2013 | Granger does it 13
The secret Father’s Day controversy
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ather's Day seems like one of those holidays that has existed forever. But you might be surprised at how recent this national day of observance really is... and the controversial journey it took before finally securing its mark on our calendar. 14 Granger does it | May - June 2013
One “smart” lady In 1909, a Washington woman by the name of Sonora Smart Dodd was sitting in church one morning. The minister was giving a sermon about Mother’s Day, which had been signed into law as a federal holiday by President Coolidge just one year earlier. That sermon would ultimately change America.
As the story goes, Dodd left church that morning wondering why there wasn’t a day designated to the honor of fathers too. After all, by then everyone seemed in support of Mother’s Day. Weren’t father’s equally deserving? Dodd didn’t just stumble onto this question by accident. Her own father was exceptional in his own right. A Civil War veteran, widow
. y a D s ’ r e h Fat a f o s u o i e.” c k i o p j s u a s n e e r v e E g. le w n i p t o a l e u p c y s n a a “M d em e m e e s t i , en m y was considered by many to be a n a m o T household practice, contributing and owner of his own farm, he spent every hour working hard to raise his six children by himself. Dodd couldn’t have been prouder of her amazing father. And after hearing the sermon about Mother’s Day that morning in 1910, she had a new calling. It didn’t take much to persuade her church to host a day of celebration for all fathers. On June 16, 1911, the nation’s first Father’s Day took place in Spokane, Washington. With such a quick victory, Dodd was inspired to spread Father’s Day beyond the local level. She wasn’t prepared for what would come next.
A suspicious America The country’s response to a national day devoted to fathers was not exactly unanimous. Although Dodd eventually gained support from such powerful men as Presidents Woodrow Wilson and Calvin Coolidge, many people were suspicious of a Father’s Day. To many men, it seemed emasculating. Even a joke. But by far the biggest criticism came from consumers. Within a few years, Father’s Day had exploded across the nation, with its chief supporters being retail businesses who promoted it for
one reason: it was a new way to sell men’s clothes. And when a trade organization known as the Associated Men’s Wear Retailers formed a National Father’s Day Committee in New York, this notion was hard to deny. After all, the committee’s purpose was to capitalize on Father’s Day in the hopes of boosting sales of hats, ties, suits, shoes and other men’s clothing.
Clever, sneaky… and risky What followed was a sensational storm of Father’s Day advertising throughout the next several decades. The National Father’s Day Committee was fully aware of how skeptical people were of Father’s Day. So what did they do? They mocked it! According to historians, the Committee produced a slew of advertisements poking fun at how commercialized Father’s Day had become. What these ads were secretly doing was reminding people that, yes, Father’s Day is a time to buy your father a gift. They were essentially implying: “It may be over-commercialized, but everyone else is doing it. Are you really going to be the only family in your neighborhood who doesn’t buy your father a gift?” These ads banked on the power of numbers; the guilt of peer pressure. And it paid off. By the 1960s, celebrating Father’s Day
to millions of dollars in retail sales. In fact, the Committee was so successful in promoting Father’s Day that some historians credit it as the driving force behind Lyndon Johnson’s declaration of the 3rd Sunday in June as the official Father’s Day. Then, in 1972, President Richard Nixon signed Father’s Day into law, permanently securing a day for dads on the American calendar. Talk about a marketing dream come true.
A lot to be said Today, most of us don’t think twice about buying our dad something for Father’s Day. The National Retail Federation reports that Americans spend almost $13 billion on gifts for dad during the third week of June. Imagine how economists would react if that number suddenly vanished! It’s impossible to say for sure whether Father’s Day would’ve become such a staple in American culture without the effort of clever advertising. We’ll never know for sure. But does it really matter? In the end, there’s a lot to be said for a good father who raises his children. Reminding them of it once a year with a gift seems like the least we can do. On that note, all of us at Granger does it would like to wish a Happy Father’s Day to all the amazing dads in Michiana!
May - June 2013 | Granger does it 15
arnivorou C
16 Granger does it | May - June 2013
us flowers
for your summer garden: the gunslinger, the mobster and the trapper
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et’s just admit it. Plants don’t get the attention they deserve. With the exception of gardening enthusiasts and botanists, it’s kinda hard to get people excited about plants. But show someone a Venus Fly Trap, and everything changes. Their eyes light up in amazement as its bizarre-looking leaves snap shut to eat the unfortunate fly that picked the wrong place to rest. Venus Fly Traps grow wildly in the east coast wetlands, but there are other carnivorous plants that are just as intriguing. And some of them grow right here in northern Indiana.
Horned Bladderwort (the gunslinger) At first glance, there’s nothing extraordinary about the horned bladderwort. With a leafless green stem and usually two yellow leaves on top, this perennial flower looks rather ordinary. In reality,
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The bladderwort is a vicious little creature with an amazing distinction: it’s one of the quickest organisms in the world.
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the bladderwort is a vicious little creature with an amazing distinction: it’s one of the quickest organisms in the world. The danger of the bladderwort lies in its roots. Actually, that might be a misnomer, since bladderworts don’t have actual roots. Not like most other plants, anyway. Instead of being rooted permanently to the ground, this flower floats freely amid ponds, bogs, marshes and wetlands. Its “roots” split into numerous hair-like strands lined with little sacs, or bladders. These bladders wait ever-so-patiently for mosquito larvae, tadpoles and even small fish to come by. As soon as something does, it’s always too late for the prey to survive. That’s because this flower’s bladders swallow its prey in about 1/100th of a second – so fast you can’t even see it with the naked eye. The bladderwort is the gunslinger of carnivorous plants.
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Note: the bladderwort is also poisonous, so it may not be an ideal choice for home gardening. But it certainly is a fascinating little plant that grows wildly in Indiana; one we just had to tell you about!
Round Leaved Sundew (the mobster) Carnivorous plants don’t need to be lightning-quick to feed themselves. If the horned bladderwort is like a gunslinger from the old west, the round-leaved sundew is like an old mobster: slow, but deadly.
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The round leaved sundew is a strange, but beautiful plant. If you’re walking around Indiana Dunes and notice a small patch of pink in a marsh or bog, you might be near one. A healthy adult sundew is only about the size of a softball, but its glistening purple-stranded leaves make it stand out in the dark, nutrientpoor wetlands they thrive in. Sundews grow in the shape of a small wheel, with the center being a two- to six-inch single stalk surrounded by purple or pink leaves that grow only an inch or two above ground. The pink hairs on the leaves are topped with sticky nectar that attracts insects. When a bug lands on them, it gets stuck and the leaf slowly closes. Then the sundew releases enzymes that extract nutrients from the insect. Another tasty meal.
Northern Pitcher Plant (the trapper) Both the bladderwort and sundew use active hunting methods to catch their prey. The northern pitcher plant, on the other hand, is more passive. You can spot a northern pitcher plant by its green, pinkish leaves that are tubular shaped, like narrow pitchers. Like the sundew, its leaves are arranged in a rosette around a stalk. But it’s much bigger, sometimes growing up to two feet tall. Pitcher plants don’t work very hard to catch insects because their leaves are natural traps, lined with downward-pointing hairs. Insects like to crawl into the leaves in search of the sweet-smelling nectar produced by the plant. Then, when it rains, the leaves fill up and the insect drowns, unable to climb against the downward-pointing hairs. Afterward, the pitcher plant absorbs the nutrients of the dead insect, and life goes on. For him, anyway.
THE GUNSLINGER The horned bladderwort looks like a pretty wildflower at first glance. But beneath the surface, its roots can catch insects at lightning speed.
THE MOBSTER The round leaved sundew is perhaps the most beautiful of all the carnivorous plants. The little droplets at the tips of its pink hairs attracts insects, which become meals for this slowmoving carnivore.
THE TRAPPER The northern pitcher plant stands out with its tubular pink and green leaves. Insects become trapped inside them and eventually drown when rainwater fills up the leaves.
Don’t let this dreary swamp fool you. The bogs at Indiana Dunes are home to some of nature’s most fascinating flowers.
Northern pitcher plants are listed as “threatened” by the Department of Natural Resources. So if you’re at Indiana Dunes, where these plants grow wildly, and are lucky enough to spot one, don’t mess with it. Although they once grew all over the U.S. and Canada, urbanization and other factors continue to deplete the wetlands where these plants thrive. Bladderworts and sundews aren’t yet listed as “threatened,” but you can be sure the DNR is monitoring their prevalence. This is one reason why you’re not allowed to dig up wild
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carnivorous plants in Indiana for your own garden. More on this in a minute.
First things first Before you consider where and how to legally purchase carnivorous plants for your garden, you should first know what it takes to grow them. You can’t just plop them next to your daisies and lilies. In fact, they won’t grow at all in a typical soil garden.
That said, growing carnivorous plants is relatively simple. The trick, like all gardening, is to recreate their natural environment as closely as possible. And since Indiana’s carnivorous plants grow in humid wetlands, you’ll need to indulge in bog gardening. “A natural bog is a contained body of water, like a pond, where decayed plant material has built up over 1,000s of years,” explains Greg Leyes, gardening expert at Ginger Valley Garden Center in Granger. Leyes frequently appears on WSBT and has taught gardening classes at IUSB and Penn High School. “That said, you can create an artificial bog in your backyard pretty easily.” Note: Indiana Dunes National Lakeshore is home to the state’s only true, natural bog: Pinhook Bog. As such, you can only visit it via a scheduled tour with a park ranger. But it’s well worth the trip. You can be certain to spot carnivorous flowers, and many other interesting bog plants, in this beautiful, ancient work of nature.
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Growing carnivorous plants is relatively simple. The trick, like all gardening, is to recreate their natural environment as closely as possible.
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How to build a bog 1. The first step to building a bog is to decide where you want it. In nature, carnivorous plants grow in areas surrounded by trees and other tall foliage. So choose an area in your yard where the sun is partially blocked. 2. Next, you’ll need to dig a hole and place a non-draining container in it. You can use practically anything as long as it doesn’t drain – a bucket, plastic storage unit, even a cooler, if you really wanted to. “All that matters is that it’s self-containing and doesn’t drain,” says Leyes. Of course, using ordinary household items might not be entirely practical or cost-effective. Quality garden centers like Ginger Valley sell bog containers that are both affordable and shaped like more natural-looking bogs. 3. “To duplicate a natural bog, you need to fill it with organic matter. For that, there are two choices: organic peat and sphagnum peat moss.” Leyes might seem like he’s getting technical, but the difference between these two mosses will mean the difference between whether your carnivorous plants will grow or not.
Free wine! H
ey, wine lovers! Ready to experience a winery unlike all the rest? Since we love you so much, we’re giving away bottles of good wine produced from regionally grown grapes right here in Granger. To find out how you can get your free bottle of wine, check out Granger’s nonconformist winemaker: the D’Avella difference in this issue of Granger does it :)
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You see, bladderworts, sundews and pitcher plants can only grow in an acidic environment. The acidic level of a garden can be measured with a simple pH kit that you can find at Ginger Valley and other garden centers. Organic peat moss has a pH level of 6.5 to 7.5, which is too alkaline for carnivorous plants. But sphagnum peat moss is just right, with a pH level of 4.5 to 6. Once you have your sphagnum peat moss, just fill up the container. Step two complete. 4. All you have to do now is add water. “Natural bogs are wetlands,” Leyes explains. “So they require a lot more water than ordinary gardens. You don’t want to add so much water that it turns to mud, but it needs to stay very moist.” And there you have it: your own artificial bog, perfect for growing carnivorous plants. As long as you keep it moist, they should grow without much effort. After all, they feed themselves!
The oldest water filtration system in the world One of the most fascinating things about bogs is that they serve as natural water filters. As Leyes explains, “Bogs filter fish waste, heavy metals and other pollutants from the water sources that feed them. The roots of bog plants catch and metabolize some pollutants, while others are recycled by bacteria in the bog itself.” In fact, you can use a bog to keep an artificial pond clear and clean. The only thing you’ll need is a pump that directs the pond water into the bog. It might sound far-fetched, but a healthy bog can stop algae from growing just as well, if not better, than chemical treatments. For more information about installing a bog filtration system, visit www.BogFiltration.com.
Where to legally buy carnivorous plants Now you know how to grow carnivorous plants in your Granger garden! The only thing left to talk about is where to get the plants. As stated earlier, it’s against the law to collect carnivorous plants from the wild in Indiana. But harvesting wild plants is not just a legal concern. Reputable gardeners and botanists have strong ethical objections against this practice. It’s kind of like poaching. “Populations of these plants are limited, in part because the habitats where they live are uncommon,” says Evie Kirkwood, Director of St. Joseph County Parks. “Many of them are listed by the Indiana Department of Natural Resources as rare or threatened. This status protects them by law from collection. Beyond that, these plants should not be collected since they rarely survive when transplanted, and attempts at digging them damages their unique natural settings, putting both the plants and the habitat in further jeopardy.”
The legal and ethical way to purchase carnivorous plants for your garden is to contact a reputable carnivorous plant nursery. So we did a little research for you. Each of the nurseries listed at the end of this article has been vetted by the International Carnivorous Plant Society, and has agreed to the following disclaimer: “The material I sell is propagated by me or suppliers who develop stock by tissue culture. Any field collection I do is legal, and is to develop breeding or propagation stock only. I do not sell plants or seeds
that have been collected by me or my contacts to fill plant orders.� If you decide to build a bog garden and care for a carnivorous plant, please let us know. Remember, carnivorous plants may seem intimidating, but they need love just like any other living creature.
Happy gardening!
REPUTABLE CARNIVOROUS PLANT NURSERIES California Carnivores
Cascade Carnivores
Botanique
www.californiacarnivores.com
www.cascadecarnivores.com
www.pitcherplant.com
Carnivorous Plant Nursery
Predatory Plants
Bug Biting Plants
www.carnivorousplantnursery.com
www.predatoryplants.com
www.bugbitingplants.com
May - June 2013 | Granger does it 23
A brief guide to
O
Indiana Lizards!
ne of the best things in the world is discovering something new about where you live. It can revitalize the way you see your home town, especially when you’ve lived there for so long that it seems there’s nothing left to surprise you. For example, northern Indiana is full of little-known secrets. Like reptiles. When people think of lizards, the first thing that probably comes to mind is a
hot, desert-like climate. After all, who ever heard of a lizard in the snow? But Indiana is home to several different types of lizards. And the best place to see them is Indiana Dunes, one of this region’s most fascinating natural wonders. With a keen eye and little patience, you’ll be able to spot the prairie racerunner lizard, the slender glass lizard and the five-lined skink lizard; three reptiles that have lived and thrived in this region for thousands of years... without most of us even knowing!
Prairie Racerunner
Slender Glass Lizard
Five-Lined Skink
This happy little lizard is green with seven yellow stripes that run from its long tail up to its head. They come out in the early mornings, so don’t sleep in if you want to spot one.
It looks like a snake, but it’s really a lizard with no legs. They grow up to three feet in length, so they’re easy to spot when they’re out searching for food.
If you see a young one, you’ll know by its beautiful blue tail. When they get older, the tail fades to a lighter blue and their heads turn red. Truly a sightly reptile.
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Smiles on the house
H
ere’s the thing. All of us at Granger does it are happy people. ‘Cause we’re doing what we love: producing this magazine for you. But you know what would make us even happier? Delivering copies of Granger does it to your business or organization. For free, of course. We’re more than happy to provide a slim, attractive stand if you want, too. Plus, we’ll even throw in a free smile when we see you. On the house. We know, it sounds too good to be true. New copies of the latest Granger does it delivered right to your business. And free smiles, to boot! If you want Granger does it delivered to you, drop us a line at info@Grangerdoesit.com. We’ll take care of the rest. We hope to hear from you. Until then, keep smiling. It’s good for the soul :)
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26 Granger does it | May - June 2013
G
ranger’s nonconformist winemaker: the D’Avella difference
If
you lived in the small, mountain-side village of Avella, Italy in the early 1900s, chances are you would’ve enjoyed wine made by John D’Avella’s family. “Winemaking has been a part of my family for more than a century,” says John, owner of D’Avella Winery in Granger, which happens to be the first licensed winery in St. Joseph County.
Meanwhile, several countries away, the Kadlecik family also had a reputation for the wines they made in Slovakia – a region home to more than six different types of wine grapes. Like the Vella family (who would change their name to D’Avella when they came to America), the Kadlecik family fermented local grapes from home to share with their friends and family.
Cultivating fiano grapes that flourish in southern Italy, John’s great-grandfather was known around the village for his family’s white wine varieties. “It wasn’t how my great-grandfather made a living. He just loved the craft of winemaking.”
A love for winemaking wasn’t the only thing these two families had in common. Both would eventually make the long voyage across the Atlantic in search of a new life in America. And years later, by chance or fate, John D’Avella (senior) and Ellen Kadlecik would eventually cross paths, fall in love, and have a baby boy whom they would name John.
May - June 2013 | Granger does it 27
It’s amazing to imagine all the things that had to happen for John’s parents to find each other. But they did. And being that they both came from families with a passion for winemaking, you might say that the craft of winemaking is in John D’Avella’s DNA.
More is less Despite his family history, John’s approach to winemaking isn’t typical. Some might even consider him a rogue winemaker. Perhaps the best evidence of this can be seen at D’Avella Winery’s tasting room, located at 51225 Bittersweet Road in Granger. In all honesty, it doesn’t look like any winery you may have been to. While most boast fancy architecture and elaborate landscaping, D’Avella’s tasting room looks a lot like a mom and pop diner from the outside. In fact, if it wasn’t for the humble sign above the door, you might not know it was there. Inside, the tasting room is even more modest. At first glance, it resembles an office. Coming through the short foyer, you see an open lobby-type area ahead and a smaller room to your right that resembles a break room – a few chairs, a coffee table, a T.V. Nothing that screams “winery!” It’s not until you step into the lobby that you notice the rack of wine bottles in the next room. Inside, you come to a bar table lined with stools. The wall to your left is covered with all sorts of wine décor, including shelves of wine glasses, framed winery documents and a few bottles of wine distinguished from the rest by their own little stands. This is the tasting room. “Wine-drinking in America has become more about the experience, and less about the wine,” explains John. “Wineries spend lots of money to create the atmosphere that people expect. Beautiful vineyards, picturesque tasting rooms. But in the old country, when my relatives were making wine, there was nothing fancy about it. Everyone was poor. They just shared a love for wine and that brought them together. There’s something beautiful and pure about that. They simply loved wine.” In a way, John’s passion for wine can be described as “more is less.” He sees nothing wrong with the elegant winery experience, but he doesn’t conform to that contemporary vision of how a winery should be. And let’s be honest. There is a modern stereotype about wine connoisseurs. You know: the snooty, well-to-do intellectual who feels above the common folk.
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“We’re proof that not all serious winedrinkers are pretentious,” says John of himself and the more than 12,000 people across the world who’ve enjoyed D’Avella wine.
Staying true to the ancient craft of winemaking There’s no denying it’s a bold move to open such a humble winery, banking on the hopes that people will simply be thrilled with your wine and keep coming back. Even John admits that most people expect a certain amount of pizazz when they make the decision to visit a winery. Idealism aside, you’ve got to be pretty confident in your wine to make that move, no?
“
Idealism aside, you’ve got to be pretty confident in your wine to make that move, no?
So let’s get down to brass tacks and talk about D’Avella wine. Again, depending on your expectations of a modern winery, you might be surprised when you read through the list of wines offered at D’Avella Winery. But just like the humble tasting room, there’s a reason. D’Avella Winery makes two types of wine. Don’t let that fool you. There are more than a dozen different varietals offered at the
”
tasting room, but they all come from two distinct grapes. You won’t find a Cabernet Sauvignon, Merlot, Chardonnay, Zinfandel or a Pinot Grigio at D’Avella. And the reason is simple: those grapes don’t grow in this region. “My grandparents made wine from the grapes that grew in their towns in Italy and Slovakia,” John explains. “I do the same thing here in northern Indiana. I’m using the grapes that grow in this region. Many wineries ship grapes in from all over the country so they can make more types of wine, and there’s nothing wrong with that per se. I just prefer using our region’s grapes. For me, it’s staying true to the ancient craft of winemaking.”
D’Avella varietals All the wine at D’Avella is made from the Niagara grape (white) and the Concord grape (red), named after the regions in New York and Massachusetts where they were first cultivated in the 1800s. These two grapes provide the palette from which John ferments wines that range from very dry to dessert sweet, light to full-bodied, crisp to rich.
D'Avella Wines Niagara Dry, Niagara Semi-dry, Niagara Semi-sweet, Niagara Sweet Blueberry and Concord Sweet Blackberry and Concord Dry, Blackberry and Concord Semi-dry, Blackberry and Concord Semi-sweet, Blackberry and Concord Sweet Cranberry and Concord Semi-dry, Cranberry and Concord Semi-sweet, Cranberry and Concord Sweet Concord Very Dry, Concord Dry, Concord Semi-dry, Concord Semi-sweet Apple and Cherry Dry, Apple and Cherry Semi-dry, Apple and Cherry Semi-sweet, Apple and Cherry Sweet Raspberry and Niagara Semi-dry, Raspberry and Niagara Semi-sweet, Raspberry and Niagara Sweet
May - June 2013 | Granger does it 29
D’Avella secrets to winemaking Some winemakers are very protective of their particular winemaking techniques, never revealing their “secret” methods of fermentation. Not John D’Avella. Perhaps the one secret he’s most proud of is the fact that every barrel of D’Avella wine has undergone malolactic fermentation, commonly known as MLF. This might sound like technical mumbo jumbo, but MLF is an important extra step in the winemaking process that John takes to produce a silky, smooth taste to his wine. “Malolactic fermentation is essentially bringing the wine through a second fermentation,” John explains. “During the initial formation, the grapes develop malic acid, which gives the wine a harsh, acidic taste. Malolactic fermentation converts this malic acid to lactic acid, producing a silky, buttery taste. It requires more time and work, which is why many winemakers don’t use malolactic fermentation. But with the particular grapes that grow in this region, converting the malic acid to lactic acid is well worth the extra work because the result is a smooth, easy-to-drink wine.” Another way John distinguishes himself is by cutting down on the amount of preservatives in his wine. D’Avella wine contains only a fraction of the preservatives found in most American wines. “We use the European level of preservatives for winemaking, which is six times less than the American standard.” In case you’re wondering why wine has preservatives at all, the reason is… well, explosive. “The yeast in wine is stunned, meaning it’s not live,” John says. “Preservatives keep the yeast dormant and prevent the wine from turning into champagne. Without preservatives like sulfur, the wine would continue to ferment, build pressure in the bottle, and eventually explode.”
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So, while preservatives in wine are necessary, John prefers the European standard. “It comes down to the purity of the wine. I just don’t see a reason for using more preservatives than you need.”
Free bottles of D’Avella wine As you can see, D’Avella Winery is not your typical winery. There aren’t any blossoming vineyards. No classical guitarists serenading from the corner. No Cabernet Sauvignon or Merlot on the wine list. But you will find good wine made from regional grapes, produced with malolactic fermentation
and containing a sixth of the preservatives found in most American wines.
Photo Credits
All that’s left to do now is taste it. And since your friends at Granger does it love giving things away, we can help.
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BARE HANDS BREWERY
As an incentive for you to try some locally-produced wine, we’ve purchased a case of D’Avella wine in the form of gift cards. To get your free bottle, just enter the free raffle on the “Wine Giveaway” tab on our Facebook page (Facebook.com/Grangerdoesit), or send us an email to info@Grangerdoesit.com. The raffle is open through June 1st. Afterward, we’ll draw twelve names at random. If we draw your name, you’ll be able to walk into to D’Avella Winery’s tasting room and pick out any bottle you like!
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BARE HANDS BREWERY
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CARNIVOROUS FLOWERS
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INDIANA LIZARDS
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WINE CORKS
But you don’t need to wait for the end of the raffle to experience D’Avella Winery. You’re more than welcome to stop by the tasting room for free samples during their normal hours: Thursday: 4 - 7pm; Friday and Saturday: 12 - 7pm; and Sunday: 12 - to 5pm.
Mango photo by team007
Habanaro photo by DJ Mitchell
Photo by Sandy Richard
Racerunner photo by Tim Spuckler
Photo by Paul Turner
We hope you stop by D’Avella Winery in the near future to experience a different kind of winery!
Cloud #9
T
hat’s where all of us at Granger does it feel right about now. And it’s because of you. Since launching the first issue in March, you’ve given us so much support and helpful feedback that we want to work even harder to bring you a new kind of magazine; one that will always surprise you and stand out from the ordinary. In other words, you make us want to be better writers, designers and photographers. That means a lot. From all of us at Granger does it, thank you for inspiring us :)
May - June 2013 | Granger does it 31
One of Granger’s Abiggest Granger mysteries
mystery solved
coming next issue
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