HERE Issue 004 - March/April 2018

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northwest indiana

HATCHING INTO SPRING A L L T H I N GS FR ESH AN D N EW E A S T E R E G G A R T | S P R I N G FA R M H O U S E D E C O R | N W I ’ S C U L I N A R Y C O M M U N I T Y

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R E A D H EREM AG . C O M

E DITOR AND PUBLISHE R

CRE AT IVE DIRECTO R

ASSOCIAT E E DITOR

E DITORIAL INT ERN

Julia Perla Huisman

Brad Wolf

Kathryn MacNeil

Havalind Veley

ACCOUNT E XECUT IVES Adam Enright Jeanine Perla Arty Reyes Zahra Schooley Ashley Spencer

CONT RIBUTORS Sonia Arkkelin

Penny Frazier

Angela Taraskiewicz

Lesly Bailey

Michelle Hamstra

Amanda Wilson

Ashley Boyer

Crystal Lynn Kamm

Monica Zibutis

Mark Loehrke

David Zuccarelli

Jerry Davich

Jillian Pancini

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HERE Magazine 10769 Broadway #320 Crown Point, IN 46307 readheremag.com Instagram, Twitter: @readheremag Facebook, Pinterest: /readheremag © 2018 JPH Publishing, LLC

F EATU RES 44

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ART AND AUTISM

THE POWER OF FOOD

Social kitchens feed the soul of their community

Seeing the world through a different lens

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THE NEW NINETIES

FISH FARE

Eight fresh seafood recipes for Lent

The ’90s are having a heyday right now

MADE IN NWI 8

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A HARBOR OF HOPE

FARM FRESH

An online shop raises funds for orphan care

The vegetable that’s at its best during these fickle-weather months

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WEAVING A WAY

FRESH INK

Chris Acton brings a lost art form to life

Meet the husband-wife duo of Midwest Prints

G ET O U T TH ERE 20

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SAVE THE DATE

PARTY PLACES

Host your best bash in a creative venue

Spring happenings around Northwest Indiana

26 TATTOOS AND COFFEE SHOPS: ELIZABETH GRACE

Local barista and photographer collects moments through ink

T H E I D EA B O O K 30

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A PLACE CALLED OM

BEYOND THE DYE

Finding focus in a distracted age

An artist’s guide to decorating an Easter egg

38 HOME SWEET NEST

Kim Yettaw shows us how to bring the outside in

ON THE COVER

Digital illustration by Brad Wolf

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WE’RE ALL HERE.

F R O M T H E E D I TO R Discipline begets discipline. A body in motion stays in motion, a body at rest stays at rest. These are things I’m learning lately, the hard way.

photo | Penny Frazier

I was working out consistently, until a few weeks ago when I came down with a terrible cold and abruptly stopped exercising. I meant to get back to it after my health improved, but… well, you know how the story goes. I had become too accustomed to sleeping in and binge watching Downton Abbey instead. The warmth and comfort of my lazy life called much more loudly than the benefits that come with working out. (Who cares if my pants are tight? That just means I’m living my life, people.) Of course, this preference for comfort began oozing into all areas of my life—my food choices, finances, even my work. In the back of my mind I knew that if I continued down this path, I would surely face some unappealing consequences.

Editing the stories for this issue helped bring me back to my senses. So many people in this community are doers. There’s Laura Duggleby, a photographer who started an online artisan shop to raise funds for orphan care and adoption. And Nic Sanchez, who hustles hard to run a thriving print business, all while maintaining a full-time job and being a devoted husband and father. Individuals behind organizations like the ArtHouse in Gary and NWI Food Council pour their blood, sweat and tears into helping others through the love of food. Those are just some of the many examples in the following pages.

Their motivation motivates me. If they can get up early, work hard, and effect change, then any of us can. We just have to move.

The good thing about this time of year is that we’re coming out of the winter doldrums and entering a season of new life and vitality. The fresh growth and sunshine of spring naturally incite a new passion in us, for growth and new beginnings. I’m confident that this season and this issue of HERE will light a fire in you, launching you into motion at a momentum that can’t be stopped. Go get ,em.

Julia Perla Huisman Editor and Publisher

M ADE I N NWI

A HA RB O R O F H OP E

by Julia Perla Huisman Photography by Laura Duggleby

It’s a well-known fact that adoption is an expensive process. Many families choosing to adopt rely on fundraisers such as T-shirt sales or event auctions. Laura and Josh Duggleby of Wheatfield wanted to take a different route to not only raise adoption funds but also support local artisans.

So they built the Advocate Hope Shop.

“The Advocate Hope Shop is an online shop selling goods that are handcrafted by talented artisans in efforts to bring hope and awareness around orphan care,” says Laura Duggleby, who is also a photographer and takes all of the photos for the shop. Items include handmade jewelry, clothing, home decor, and massage therapy.

“I wanted to create products that people would want to buy anyway, just now as a way to also bless talented artisans as well as raise funds for adoption,” Duggleby says. She adds that 100 percent of the net profits go toward international adoption efforts, including the Dugglebys’ own adoption of a child from Burundi, Africa.

This custom handcrafted tote bag by artisan Mary Duggleby is one of the items featured in the Advocate Hope Shop.

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Pine industrial breakfast tray by artisan Matt Miranda “Ideally, we would love to grow and expand the shop to become a nonprofit organization one day,” she says. “We hope to expand our goal of advocating hope for orphans by partnering with organizations aiding in education around the world to help reduce the number of orphans growing each day, as well as come alongside other couples and families in their journeys of adoption or foster care.”

For now, Duggleby says they are doing what they can to foster hope in the lives of those around them. “This shop has been an amazing journey thus far of highlighting the beauty of community and people standing for a cause,” she says. “We just feel so grateful to be a part.”

FIND IT HERE The Advocate Hope Shop lauradugglebyphotography.com Click on the Advocate Hope Shop tab

Hope journal by artisans Emily Karwoski and Mary Duggleby

FARM FRESH Farmer Damien Appel tells us which vegetable is at its best during these fickle-weather months.

WORDS Ma rk Lo ehrke

PHOTOS Brad Wol f

At just 32 years old, Jackson Township native Damien Appel has already been pursuing his passion of sustainable organic farming for six years. A teacher by training and gardener by heart, he is able to indulge both of these aspects of his personality through Native Roots Farm in Westville, where he aims to cultivate both fresh produce and environmental awareness.

“The best part of farming is being outside and living the different seasons,” Appel says. “I love the subtleties of each month of the year.”

That love extends even to the months of March and April—a time when many gardeners, while eager to get their hands in the soil and usher in the warm growing season, are often hard-pressed to find a crop rugged enough to face the sometimes harsh realities of a fickle Midwestern spring. For Appel, the solution is to turn to a vegetable that’s as tough as the climate in which it grows: spinach.

“Spinach is the premier cold, hardy, leafy green crop,” he explains. “It will survive outside better than any lettuce, kale, Swiss chard or cabbage. We overwinter spinach in our unheated greenhouse, which allows us to start harvesting the first week of March. We also start planting new successions for late spring harvest in mid-February.”

Unlike most crops, spinach seems to relish the challenge of springtime weather, thriving in the Marchto-May period but fading as summer approaches and the mercury heads toward and above 70 degrees.

Appel says that although leafy greens are pretty much the only game in town at this time of the year, the upshot is that spinach just happens to be one of his customers’ favorites, anyway.

“It’s a joy for us to have a bountiful crop during these months of the year,” he says, “but it can be a challenge to market during a time when farmers markets aren’t operating yet.”

For those customers who do find his spinach at this time of year, Appel says it may be worth taking a look at the various sizes that are available when planning their meals. While baby spinach tends to get the most love for fresh eating, the larger, tougher varieties also have great flavor when cooked or wilted.

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“THE BEST PART OF FARMING IS BEING OUTSIDE AND LIVING THE DIFFERENT SEASONS”

WEAVING A WAY Chris Acton brings a lost art form to life WOR DS Cr ystal Ly nn Ka mm When Chris Acton set out to create her artisan weaving business, Acton Creative, she designed her career around her passion for the art form. From a childhood love of making homemade gifts with family to a tendency toward creativity which followed her into adulthood, Chris’s work springs from a desire to create something timeless. The nearly lost art form of loom weaving is a slow and

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PHOTOS J il l i an Pan ci n i meticulous process that allows Chris to give each piece a life of its own, whether it’s a cross-body bag, wall art, or some other unique design.

How did you first get into weaving?

I started weaving in 2005. But looking back, so many things set me up for it earlier in life. I grew up with very

crafty women. Grandma Schafer was a home economics teacher and my Ma taught elementary school. We created many Christmas and birthday presents. So handmade items were really considered special, partly because of the item itself and partly because of the experience of making it.

I have a degree in interior design and after college, I went the corporate route. In 2005, I remember one day thinking that I just wanted to make stuff. I had no preconceived notion of what that would look like. But I knew I needed to stretch myself.

After searching the various art classes in the Chicago suburbs, I settled on a weaving class at TLD Design Center in Westmont with Tammy Deck. It was love at first sight!

What inspired you to turn this art form into a business?

I went about the process of starting Acton Creative all wrong.

When I jumped ship from my full-time job, I only knew that I wanted to be a weaver. So, I had no plan. I don’t know that I would recommend taking that route. But knowing me, if I hadn’t just followed my gut, I would have been paralyzed by the details and the unknowns.

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The upside to not starting with a detailed business plan is that my weaving style, my products, my overall brand has really developed slowly, but genuinely.

What goals do you see for yourself, artistically and/or professionally?

Artistically, my goal is to continue pushing myself to create beautiful, rhythmic, interesting fabric that functions well in real life. Weaving is an incredibly slow process. But, it means that I can make a million different choices with each bolt of fabric. In the future, I would like to play with more nontraditional materials. These days, the emphasis on recycling and repurposing is just awesome. And weaving is a perfect vehicle for that.

Secondly, I want to get the word out about custom projects. With weaving, I can take Grandpa’s ties or Mom’s silk scarves and create fabric used in handbags or pillows or wallets. I can also create home goods that will precisely match your decor. I really enjoy the challenge of custom pro-

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jects, whether it is creating something specific per a customer’s vision, or weaving a family heirloom that can be enjoyed by current and future generations.

What obstacles have you had to face as a businesswoman and an artist?

I think the biggest obstacle is how to be unique. Ironically, I started really developing my own style once I stopped worrying about what everyone else was doing and simply went with my gut, trying new things.

Do you feel it’s important to educate others about lost art forms?

One of the key elements of the Acton Creative brand is spreading the love of weaving. So to help with that, I always bring my table loom with me to events. I’ve found that the average person has never seen a weaver in action. When you think back through history and ponder the original crafts, weaving is one of them. So for me to carry on the tradition and bring awareness of weaving to the folks around me is a great honor.

AC TON C REATI V E For more information about Acton Creative, visit: actoncreative.net Chris is also on Facebook and Instagram, and has a regular blog through WordPress.

FRESH INK Meet the husband-wife duo of Midwest Prints WOR DS Jul i a Perla H uisma n

For Nic and Andrea Sanchez, everything is a family affair. Even this interview. I’m sitting across from the young couple at a Potbelly in Munster. (Our original meeting place was Starbucks, but it was overrun by an enthusiastic Pokémon Go group, forcing us to relocate next door.) They’ve brought with them their cooing, well-behaved baby girl Ava. “We don’t really have family here, so babysitters are hard to come by,” Nic had mentioned in an email prior to the interview. “Hope it’s okay to bring her.”

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PHOTOS Brad Wol f

When discussing potential business opportunities, Andrea said, “Hey, let’s make T-shirts.” The idea stuck, with the goal of starting an athletic clothing line. After a couple months of research, the couple began printing shirts from a tabletop press in their sunroom in March 2016. That same week, they found out they were pregnant.

Of course it was okay, I told him. This is the reality of many up-andcoming local entrepreneurs like the Sanchezes, who own Midwest Prints, an apparel and printing company out of their Munster home.

Starting a business is all-encompassing, where work and life intermingle by the minute, and “balance” is a battle. But we’ll get to that.

They had “some success” at first, making shirts for a few athletes, “but it definitely wasn’t going to replace our income any time soon,” Nic says. Then a friend who owns an ice cream shop asked if they could make T-shirts for his employees and Nic agreed, even though it wasn’t their target market. That ice cream shop owner “told a friend, then that friend told a friend, and it just kind of boomed from there,” Nic says. “So in those two weeks after that first ice cream shop, we had printed more for businesses than we had in the past six months.”

The idea for Midwest Prints developed from a combination of things: Nic, who is an architect but surprisingly does more email and paperwork than actual drawing, desired to work with his hands again; and Andrea wanted to leave her job as a CAT scan tech so they could have a family.

They quickly rebranded their name and website to focus on the business market, “and that’s pretty much all she wrote,” Nic says.

They grew so quickly that they were able to purchase larger commercial equipment and add to their services. And their income was sufficient enough to allow Andrea to quit her job by July 2017.

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Midwest Prints’ Nic and Andrea Sanchez with daughter Ava

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Andrea now performs office tasks like invoicing and taking orders, while also helping Nic print the products, which include bags and promotional items in addition to the T-shirts. Nic still works full-time at his architecture firm, so he has to fit the business in after hours.

He walks me through his schedule: he wakes up around 5 or 6 a.m. to do artwork or answer emails, then goes to work at 9, comes home for lunch, then goes back to work till 5 p.m., when he returns home and has dinner and family time. Then the work begins again. “Ava goes down at 7:00, so then we go to the garage and print,” Nic says.

“Some nights, we finish in a couple of hours. Some nights it’ll take till midnight or 1:00 in the morning. We just repeat it over and over.”

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both my wife and my daughter, because they’re the reasons I’m doing this. If that’s strained, then what’s the point of working so much?”

Andrea adds, “He’s always on the clock, but he’s never clocked in.”

Their hustle has landed Midwest Prints with several accounts, and the number is growing. They’ve worked with corporate accounts like Chick-fil-A and the Boys & Girls Club, but many of their clients are fellow local creative entrepreneurs like RegionWear, Aster + Gray, Smalltown Coffee and Designer Desserts. Nic says working with these clients brings life to his business. “The passion they have, it fuels me to keep going,” he says. “It’s a collective—a pool of individuals that are so creative and so passionate that I feel like it’s not an individual type of effort. It’s more of a unison where everyone is striving forward to just create something great.”

Despite Nic’s inherent desire to work nonstop, he and Andrea have learned to set very clear boundaries with their family time. “Early on, I was always on the phone, writing emails or doing artwork till midnight and I never spent time with [Andrea],” Nic says. “So now I make it a point that when I get home at 5:00, it’s dinner with the family and it’s time with Ava.” He also commits to keeping weekends strictly family, no work. “I have to keep my relationship strong with

The couple has big goals for the future of Midwest Prints. They’re currently searching for a commercial space so they can print at a higher volume, and they hope to take on some employees. In the meantime, they’re just continuing to work hard and fast, make connections and serve their clients well. When pondering their future, Nic grins. “This year I really want to push our capabilities of what we can do.”

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NIC AND ANDREA’S ADVICE FOR BUDDING ENTREPRENEURS: “Research, research, research,” says Andrea. “Nic is very skilled at his craft because he researches. If you want to start a business, educate yourself.”

Use downtime moments (like when you’re waiting in line) to your advantage and get some work done.

Set boundaries with your time. Have designated work time and family time, and ignore your phone when with family.

When it comes to starting a business or a new facet of business, Nic says, “Don’t wait, just go for it.”

FIND IT HERE MIDWEST PRINTS Based in Munster mwprints.com

GE T O UT T HE RE

SAV E T H E DAT E

What’s Happening around Northwest Indiana

| Compiled by Ashley Boyer

MARCH 9-10 Hunt & Gather Market 5-10pm Fri, 10am-5pm Sat, Lake County Fairgrounds 889 S Court St, Crown Point.

More than 150 artists, makers and vintage curators, plus a full bar, gourmet food and live music.

APRIL 21 Northwest Indiana Earth Day Celebration 9am-2pm, Porter County Expo Center, 215 E Division Rd Valparaiso, portercountyrecycling.org.

Environmental event with ways to get in touch with nature, earth-friendly products and services, tips on how to reduce humans’ impact on the planet, plus entertainment, activities, food and more.

MARCH 10 Wild Women & Wine 7-9pm, Barker Mansion, 631 Washington St Michigan City, barkermansion.com.

A lively discussion on the unconventional women who’ve shaped Michigan City’s history, with a performance of Duneland Diaries by Metamorphosis Traveling Theatre, plus sweets, wine and a mansion tour.

MARCH 17 Corkscrew and Brew noon-4pm, Thomas Centennial Park, 220 Broadway Chesterton, dunelandchamber.org.

Springtime wine and beer festival with food and music, a fundraiser for the Duneland Chamber of Commerce and Thomas Centennial Park.

APRIL 23 Found and Shared Workshop 9am-1pm, Indiana Welcome Center, 7770 Corinne Dr Hammond, fetchingmarket.com.

A workshop for entrepreneurs, showcasing stories from business/life coaches, plus brunch bites and swag from local businesses.

MARCH 17-18 Shipshewana on the Road 9am-6pm Sat, 10am-5pm Sun, Porter County Expo Center, 215 E Division Rd, Valparaiso shipshewanaontheroad.com.

Gift, food and craft show, with unique trinkets and treasures.

APRIL 26 Tri Kappa Tri Town Taste 5:30-8:30pm, Villa Cesare, 900 Eagle Ridge Dr Schererville, eventbrite.com.

More than 30 Tri Town restaurants will offer tastes of their signature dishes, plus music, raffles and a silent auction.

MARCH 24 20th Annual Spring Fling 5pm, The Uptown Center, 907 Franklin St, Michigan City michianahumanesociety.org.

Cocktails, dinner, silent and live auctions to benefit Michiana Humane Society.

APRIL 14 Beatles in the Barn County Line Orchard, 200 S County Line Rd, Hobart countylineorchard.com.

Night of music dedicated to the Beatles with a set of post-1965 hits, deep cuts and fan favorites.

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APRIL 21-MAY 20 Spring into the Arts Downtown Valparaiso, springintothearts.com Valparaiso Community Schools’ month-long celebration of the arts featuring artwork by students at seven downtown locations, as well as art-themed events.

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APRIL 28 Chocolate Walk noon-4pm, downtown Valparaiso, valparaisoevents.com.

A chocolate lover’s paradise with sweet treats offered at more than 20 stops throughout the downtown area.

APRIL 28 Zoobilee 2018 6-10pm, Art Space, 717 Franklin St, Michigan City washingtonparkzoo.com.

Celebrating 90 years of Washington Park Zoo with community art, music, wine and beer, hors d’oeuvres, desserts and more.

PA RT Y P L AC ES

Host your best bash in a creative venue

by Kat hr yn M a c Neil The cold-weather glut of celebrations has passed—Thanksgiving, Christmas, New Year’s, the Super Bowl and Valentine’s Day—but that doesn’t mean the party’s over. Indeed, the advent of spring ushers in a bright bouquet of gatherings (think anniversaries, showers, birthdays, Mother’s Day and graduations) that will keep us clinking glasses together until we all hit the road for our summer travel adventures.

For those fortunate enough to host an event, Michelle Samardzija, of Mad Momma Events & Styling in Valparaiso, recommends considering the benefits of selecting a local venue over a private home when planning a bash. “We have all been there,” she says. “You clean the house before an event and then spend the evening cleaning it again after the event. On top of that, you have dishes and more trash than your outdoor garbage bin can handle. Venues often include a cleaning fee and have ample trash accommodations. You can spend your time sorting through gifts and writing thank-you cards [instead].”

However, Samardzija cautions that there are several key questions you should ask when exploring a potential party space. “It is important to know if the venue will provide tables and chairs,” she says. “It is not cheap to rent these items, so it should be factored into your budget. Also, how many hours will your rental be? Will you have time to set up everything you plan to do?”

And don’t forget to do your research on the all-important food and libations. “If you are planning on making cocktails, does your venue allow for alcohol?” Samardzija asks. “Many of the venues do not allow food to be brought in, so discuss the menu before signing any contracts. Oftentimes rental is affordable, but the menu is lacking choices and pricey.”

Here are a few local venues that offer spaces for a memorable, stress-free party.

The Market

Art Barn

Center for Visual and Performing Arts

The Market and Art Barn photos provided, CVPA photo by Joseph Gonzalez

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A RT B A R N 695 N 400 E, Valparaiso artbarnschool.org Described as a “school, gallery, venue and farm,” the Art Barn School of Art is a not-for-profit organization devoted to visual arts education, located in a charming rural environment. Ideal for both indoor and outdoor parties, the beautiful venue offers gardens and rustic buildings, a small pond, and scenic trails.

CE N TER F O R VI S UAL A ND PE R F O R MI N G A RTS 1040 Ridge Rd, Munster cvpa.org The 72,660-square-foot facility—dedicated to the cultural and educational needs of the community—offers a variety of elegant spaces for private gatherings. The dining room can be divided for smaller parties, and the lobby atrium and art gallery space create a unique oasis of arts and culture for planned events. Hosts are invited to work with Chef Joseph Trama to plan delicious and inventive menus to accommodate any theme or price point.

TH E M A R K ET G ATHERI NGS & EV ENTS 405 US Hwy 30, Valparaiso themarketvalpo.com The Market loves throwing parties with gracious hospitality and delicious food, and when it comes to smaller gatherings such as showers, they like to serve up a creative menu of heavy appetizers, Bloody Marys and mimosa bars. The venue’s Compass Room boasts a personality of its own, and allows guests to mingle comfortably with family and friends. Hosts receive the event planner’s cell phone number, along with 24-hour access to party planning through the Market’s online program.

L I G H TH O US E RESTAURA NT 7501 Constitution Ave, Cedar Lake cedarlakelighthouse.com The fabulous cuisine and gorgeous lakeside views have made Lighthouse Restaurant one of south Lake County’s premier special-occasion dining destinations, but the restaurant also offers a private facility that accommodates from 25 to 250 guests. The beautiful event room, located upstairs, includes all tables and chairs for events, and the downstairs restaurant can also be rented for parties.

EN ZO ’S AT TI C AT TRAT TORI A ENZO 601 Michigan Ave, LaPorte trattoriaenzo.com The family-owned Trattoria Enzo has been a mainstay of downtown LaPorte since 1999. Serving upscale Italian cuisine in a rustic, casual atmosphere, the eatery also boasts Enzo’s Attic, a private dining area that is ideal for groups of up to 35 guests.

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M A K E I T YO U R OWN Michelle Samardzija of Mad Momma Events & Styling observes that throwing a party in a venue doesn’t necessarily involve throwing away your personality. Her number one tip for adding your own signature sparkle? “Paper products!” she says. “I love custom napkins, menus, straws and signage!

These items are easy to display, add so much personality, are affordable and recyclable. I love to custom design invitations and paper goods for my clients; using a local printer is key to cutting costs and is super convenient.”

AN D D O N ’ T F O R GET…

C I AO B ELL A Schererville

GA MBA RI STORA NTE Merrillville

RI LEY ’S RA I L HOUS E Chesterton

RUNNI NG V I NES WI NERY Chesterton

TH E WE LTER ROOM AT FOREST PA RK GOLF COURSE Valparaiso

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TAT TO O S A N D C O F F EE S HOP S : EL I ZA BETH GRAC E Local barista and photographer collects moments through ink Sto r y and photos by Dav id Zucca relli

Elizabeth Grace was 18 years old the first time her parents pleaded that she not get a tattoo.

“They begged me to wait until I graduated high school, and I did,” Elizabeth says. “But the day after I graduated I went and got my first tattoo. And they cried.”

That day was almost eight years ago, and today Elizabeth is a freelance photographer in Indianapolis and a part-time barista at Sip Coffee House in Crown Point. She also has many, many (many) more tattoos, and even amidst a societal divide regarding tattoos in the workplace, her boss at Sip would rather Elizabeth show them off than hide who she is.

“As an employer, I would think you’re not getting the full potential of that person if they have to cover up who they are in order to work for you,” says Rhonda Bloch, who opened the restaurant in 2012.

Both Rhonda and Elizabeth remember Elizabeth’s first day at Sip: it was a particularly hot May afternoon, when Elizabeth arrived dressed in pants and a cardigan to hide her ink. As soon as Bloch spotted Elizabeth, who at this point admits she was somewhat of a sweaty mess, Bloch insisted she do away with the winter-like layering.

“She was like, ‘Take that off right now. You need to show off your tattoos,’” Elizabeth says.

This quick exchange between Bloch and Elizabeth paints a perfect picture of how a shop like Sip Coffee House is constantly bustling with people of all ages, from all backgrounds, displaying all kinds of different appearances. As Bloch likes to put it, the atmosphere is very much ‘Come as you are.’

However, a shifting mindset toward tattoos goes beyond the workplace or societal acceptance for Elizabeth, as through the years she’s noticed her own attitude about getting inked change as well. “When I got my first few tattoos I had the mindset that I can’t get anything unless it’s ultra-deep and has some big meaning,” she says.

“But sometimes it’s different, because you can just like something, or maybe you’re inspired by the tattoo artist or art in general.”

More than that, for Elizabeth and many others alike, tattooing is more about the experience—the multitude of events surrounding its creation—than the final product.

Take her most recent tattoo, an eclectic-looking wolf on the back of her right hand, for example. She got it just a few months ago, when she and her husband Luke, a professional tattoo artist himself, both had a bit of free time in their normally busy schedules.

“Luke had this wolf drawn up, and he really wanted to do it,” she says. “Jokingly, we both were like, ‘Oh, it would look super cool on your hand,’ and then his best friend at the shop put the stencil on my hand just to see it.”

They all immediately agreed that her hand was indeed the perfect location. At the same time, Elizabeth’s husband wasn’t thrilled initially, as he’d have to see his own work every day on one of the most visible areas of his wife’s body. In fact, Luke paced the room for 30 minutes before finally deciding to do it.

“He held his breath the whole time,” says Elizabeth, smiling as she looks back on her husband’s dramatics for the sake of perfection. “But that was pretty cool how it kind of organically happened.”

And so another tattoo and memory among many was added to this photographer and barista’s collection. As for the space that she has left for future tattoos, Elizabeth plans on traveling and meeting new people in faraway places, adding another piece of art from each new experience to her collection. Indeed, the way Elizabeth puts it, she and her husband are “tattoo collectors.”

Of course, not everyone sees tattoos in such an adventurous light. Perhaps an accurate representation of the ongoing societal divide regarding tattoos is found in the mixed reactions from those who love her most, the same people who once pleaded with Elizabeth to not get a tattoo in the first place: her parents.

“It’s funny, because now that I’m married to a tattoo artist and I keep getting tattoos, they’re still like, ‘Don’t you have enough already?’” Elizabeth says. “But then, when I see them, they still want to see the new one.”

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Elizabeth understands it’s all a matter of perception. People are complicated, and attitudes and opinions aren’t always easy to understand at face value. “I know people in my life who are like, ‘You were so pretty before, why did you do this to your body?’” she says. “Or [before I got married] ‘What are you going to look like on your wedding day?’”

In this case it’s Bloch, who actually hosted Elizabeth’s wedding, acting as the other side of the divide, and standing as the voice of openness in support of her employee’s desire to express herself. “Her gown was almost a spaghetti-strap style,” says Bloch of Elizabeth’s wedding day. “The dark tattoos just contrasted against the white dress in the woods and it was absolutely beautiful.

“I can’t imagine anybody thinking, ‘What are you going to look like when you get married?’ Because it was absolutely phenomenal.”

EDI TO R ’S N OT E : This story is the first of a series called Tattoos and Coffee Shops, which explores tattoo culture at our local coffee shops. We’ll look into the interesting backstory of otherwise little-known coffee shop employees via the simple pieces of art they sport every single day. Visit readheremag.com for monthly stories in our series.

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S H O PK E EP ER S P OTL I GHT

Local shops share some of their favorite items for spring

Lake Michigan Stone Bird House and Candle Holder $69 and $76 Lifestyles 122 E Lincolnway | Valparaiso

Chapstick Holders $6 each after8handmade 104 N Main St | Crown Point

Blue Tanzanite Ring $7,850 Brad’s Designs and Jewelry 146 N Main St | Crown Point

Handmade Marble Coasters $12 each Indie Indie Bang Bang 19 Lincolnway | Valparaiso 625 S Lake St | Gary

Beef Bully Sticks for Dogs $13 each Woof Life 1190 E Summit St | Crown Point

Spring Rainboot Planter $33 Ambiance 9490 Wicker Ave | St. John

Boxwood Preserve in Basket $50 The Market at 119 1600 119th St, Ste B | Whiting

ADVE RT ISING FE AT URE

T HE I DE A B O O K

A PL ACE CALLE D OM Finding focus in a distracted age WOR DS An gel a Taraskiewicz

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PHOTOS J il l i an Pan ci n i

I’ve been a runner for as long as I can remember. I love the feeling of release, fatigue and accomplishment that comes from finishing a good, long, hard run. Being able to get away, log miles, and focus on breath, form and pace has served to keep me healthy, happy and relatively sane for a very long time. But all that impact has a way of taking its toll on the joints. So last fall, when I learned I had strained the deltoid ligament in my right foot, I decided it was time to try something new.

Like many runners I have always incorporated some cross training into my routine, including yoga, but I have never actually attended a yoga class. Instead, I have opted for the flexibility and convenience of a home practice, wearing out the same yoga videos week in and week out.

And while those home yoga sessions provided a respite from the road, a solid core workout and increased flexibility, they seldom went further than that. It can be challenging to focus at home amidst the clutter of domestic life. In fact, I used to jokingly refer to sun salutations as “dust bunny” salutations because of the view under the couches and radiators they would inevitably provide.

So when I learned that a new yoga studio had opened nearby I was more than ready to leave those dust bunnies behind, but I also had my doubts. Would the classes be too demanding?

Would the instructor be accessible? Would it be awkward to practice with other people?

Walking into ONE Yoga in Valparaiso, I felt instantly at ease. Entering the brand new, thoughtfully designed studio through its courtyard (rather than the parking lot) creates a sense of transition that helps prepare the mind and body for practice. Shedding my shoes and bag by the door I was met by a friendly receptionist who confirmed my enrollment in the day’s class.

As I entered the heart of the studio, I was welcomed by a combined social and retail space: a kitchen, dining area, rest rooms and small yoga boutique. The kitchen was stocked with complimentary infused waters and an assortment of healthy treats—dark chocolate, cashews, dried fruit—and the boutique featured a nicely curated selection of yoga gear: apparel, yoga mats, candles and essential oils.

Flanking the communal area I found two studios: to the left, a smaller, quieter space bedecked with lanterns and candles called the moon studio; to the right, a spacious, bright and airy room called the sun studio. The moon studio is designed for meditation and smaller classes. The southern facing sun studio, which has sliding glass doors that can be left open in mild weather, is normally reserved for bigger classes.

As I worked my way through a variety of classes, I began to realize the benefits of live yoga.

Unlike video recordings, a live instructor can see you, correct your alignment, offer you props (bricks, blankets, pillows) to ease the strain of more difficult poses, and even assist you in extending your stretches a bit further. In small classes, as most of mine were, instructors often begin by asking if anyone has particular areas that need attention, which allowed me to target the specific issues I was having on my right side.

Additionally, a live yoga class is better equipped to engage all the senses. Instructors make use of meditative music, aromatherapy, variations in room temperatures, even the deeply sonorous Tibetan singing bowls to enhance the ambiance of the studio and facilitate focus and meditation.

What surprised me most about practicing live yoga was how profoundly I was affected by the meditation. Before I started my practice, I felt constantly rushed, tuned in to the endless pinging of my phone, busy with everyone’s business but my own. In one of my first classes I went so deeply into meditation I think I may have actually fallen asleep. Another morning, lying in the quiet of shavasana, or corpse pose, during a thunderstorm, I was struck by how frequently my subconscious mind returned to the health and well-being of my children. As the rain poured down on the roof, their dear faces rose clearly before my inner eye, reminding me powerfully of my purpose. With each breath I realized that I was realigning not only my spine but my priorities.

After six weeks of practice, I started sleeping better and was more focused at work, more intentional at home, and less filled with anxiety than I was before I started. In one of her classes, owner Sherri Dujmovich said, “We practice yoga so we can sit without distraction.” I have found those simple words to be unequivocally true.

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N A M ASTE NEA R YOU Thinking of taking up yoga? These are just a few of many yoga studios throughout Northwest Indiana.

CHESTERTON BLEU LOTUS YOGA 362 Indian Boundary Rd bleulotusyoga.com

YOUNIQUE YOGA OF NWI 65 W 112th Ave youniquehotyoga.com HIGHLAND

EAST WIND STUDIOS 101 Second St ewstudios.com

HOT YOGA HIGHLAND 9001 Indianapolis Blvd hotyogahighland.com

CROWN POINT SALT MINE PERSONAL FITNESS AND YOGA 121 N Main St saltmineyoga.com

PUREPOWER HOT YOGA 2645 Main St purepowerhotyoga.com

THE YOGA ROOM 418 N Main St yogaroom.com

YOGA ON 45th 2008 45th St yogaon45th.com

LAPORTE

VALPARAISO

BARN SANTÉ 1612 W 400 S barnsante.com

ASANA YOGA CENTER 155 Lincolnway asanacenter.com

MICHIGAN CITY

OHM YOGA STUDIO 70 Lincolnway, 2nd Floor ohmyoga.studio

SACRED DUNES ALTERNATIVE HEALTH 410 Wabash St sacredduneshealth.com SCHERERVILLE YOUNIQUE YOGA OF NWI 354 E Lincoln Hwy youniquehotyoga.com

ONE 1605 LaPorte Ave onevalpo.com THE LOTUS CENTER 150 Lincolnway, Ste 1003 valpolotuscenter.com YOGA SUKHA SHALA 505 Don Hovey Dr yogasukhashala.com

B E YOND THE DY E

An artist’s guide to decorating an Easter egg Eg g art by Suzy G a laz ka P hotograp hy and d ig ita l ima ger y by Bra d Wolf

Egg decorating is as synonymous with Easter as chocolate is to the Easter bunny. This year, you can dye your eggs like everyone else or you can turn them into a work of art. Designer and artist Suzy Galazka of Griffith shares how to get creative with your eggs, no matter your skill level.

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H OW TO B LOW O UT AN EGG To make your egg art last, it’s best to blow out the egg so you don’t have to worry about the yolk going bad.

Here’s the step-by-step process.

Step 1 Eggs usually have one end that’s smaller and pointier. Using a needle or a push pin, pierce the smaller end first, then the other end. The holes then need to be made bigger so you can get the egg contents out. Make the hole you are going to blow through a little larger (a nail works here as well). Then make the end hole slightly larger, about twice the size of the first hole, as this is where the egg contents will flow out. Go slow and gentle, picking away near the hole.

Step 2 Reach through the larger hole with a needle, wire, straightened paper clip or toothpick. Pierce the yolk and break up the membranes that keep it whole.

Gently push the instrument in and out of the hole repeatedly. Tip: One way to help prevent cracking when drilling the holes in the egg is to place Scotch tape or an adhesive plaster/Band-Aid on the egg at the piercing point.

Step 3 Take a small coffee straw for best results and insert it in the hole on the smaller top side. Blow air through the straw and into the egg, letting the insides flow out from the larger hole. Or you can put your mouth to one of the holes and blow. Do this until the egg is empty.

Step 4 Take a glass of water and pour it over the eggshell to rinse it out. Then take your straw or syringe to blow out the water and any remaining egg yolk/white.

Shake gently and repeat until the egg is completely clean. You’ll want to do this over a bowl - if you’re saving the eggs for later use, set up a separate wide bowl for catching the water, or just do it over the sink.

Step 5 Dry the intact eggshells. Optionally, put all eggshells in the microwave on high for 15 to 30 seconds or bake them at 300 degrees for 10 minutes. This may help to make them stronger. Alternatively, you can let them drain (larger hole facing downwards) for 2 to 3 days.

...and Done!

The eggs are now ready for decorating.

You can also buy blown-out eggs on Etsy to save some time.

D EC ORATI NG TI P S You can use bits and scraps of paper, wire and cotton to create little embellishments for your egg characters. A scrap of construction paper can become a tie or a bow. I used cotton balls rolled in paint to give the hair texture. Found objects are the best! I used some tiny shells from my last trip to Florida and they made an excellent little headband for one of the characters.

If you aren’t really good at painting a tight edge, no worries! Take a Sharpie and outline your paint for a nice clean look.

Not a painter? Use stamps to create patterns instead. On one of the eggs, I used a few letter stamps to create a repetitive pattern, giving it a geometric look. The letters “O” and “V” were used to create the pattern shown.

Different paint brushes create different textures—dab and paint! Practice on a piece of scrap paper to see what shape your brush will give you. The rectangular shapes on one of the eggs was used by just pressing a flat brush against the egg.

ABOUT THE ARTIST Suzy Galazka is an illustrator, graphic designer and stylist. View her work at cosmicsuzy.com.

H O ME SWEET NEST

Kim Yettaw shows us how to bring the outside in

By Julia Per la H uisma n P hotog ra phy by Bra d Wolf

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The dawning spring season evokes a sense of brightness, newness, fresh color palettes and budding natural things. When we bring these elements into our home, it’s no surprise that a renewed energy almost always follows.

No one knows this better than Kim Yettaw, who owns the decor shop Nest Number 4 in Michigan City. The symbolism of a nest itself means new life, which is a theme that emanates throughout both her store and home.

Kim fuses the natural with industrial in her LaPorte home, combining her background with that of her husband Scott. “We are a true case of country girl meets city boy, so I like our home to reflect us both,” she says. “If I could describe my style, it would have to be ‘modern

farmhouse.’ It definitely has a cottage/farmhouse feel, but I love adding industrial items like lighting, metal bar stools, and a cool old industrial rail cart as a coffee table to keep it a little modern, too.”

Over 13 years, Kim and Scott have “pretty much changed every square inch” of their home, she says. “When we moved in it had tan-colored tiled floors and navy blue countertops. I’m thankful to have a husband who has done almost all of the work. Little by little it’s changed into my dream home.”

Kim walks us through said dream home and shares her ideas for achieving a spring look that refreshes and renews.

DINI N G R OO M “The table is from Pottery Barn, and the wooden centerpiece is an antique tool box that I repainted and stenciled with a number 4.

The cabinet is an antique. You’ll see bird nests and sea grass chargers on the table and always all white dishes.”

L I V I NG ROOM “There’s a sea grass chair from Pottery Barn. We also have an antique buffet that was my husband’s grandfather’s, and an antique cabinet that belonged to my grandmother. We also DIY’d a chicken cage into a coffee table.”

FAM I LY R OO M EAT- I N K I TC H EN “In the family room you’ll see an industrial rail cart we use for a coffee table, shiplap walls, lots of greenery and all neutral pillows. In the kitchen area we lightened the space with bright white shiplap, rusty wall buckets with greenery and warm wood chairs from Nest Number 4 with a distressed white painted table from Pier 1.”

DAUGH T E R ’S R O O M “The furniture is all by Magnolia Home and the bedding is Pottery Barn Teen. We made the wall shelves from pallets. The jars and hello sign are from Nest Number 4.”

A DVIC E F ROM THE EX P ERT

Take these tips and tricks from Kim. Some decor trends I’m seeing this coming spring are actually a little more modern. Grays and tans are still covering the walls, but navy is showing up more in decor items like pillows and bedding.

FIND IT HERE

I think if you can create a look that doesn’t scream one particular style, you’ve met the newest design trend.

Nest Number 4 717 Franklin St Michigan City

To achieve a look similar to ours, start neutral with furniture pieces. Add color in less expensive items like pillows and throws. I also decorate with a ton of greenery, which is inexpensive and can completely transform a room.

nestnumber4.com

Add items that you really love. Search for them, take your time. Your home should be a reflection of the people that live there, not what’s set out on display in a big box department store.

Kim Yettaw also offers home decorating services.

FE AT URES

ART AND AUTISM

SEEING THE WORLD THROUGH A DIFFERENT LENS

BY LESLY BAILEY

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Christopher Casson is a photographer from Valparaiso. | Photo provided by Christopher Casson

“Snow falling on branches.”

“Growing waves crashing on the shore at a beach.”

“A carefree robin in my yard not caring about anything in the world.”

Travel and event photographer Christopher Casson of Valparaiso captures the minutiae of the everyday through his camera lens and unique perspective as an autistic creative.

“These are moments that tend to be overlooked by most who are going about their daily routine,” says Casson, who has Asperger’s syndrome, which is on the autism spectrum. “A wildflower growing on the side of a building—people drive by this, but when I look up with my camera, it’s such an amazing and awe-inspiring photo.

“These small moments are missed for a variety of reasons. I want to show these viewpoints that are around us. They’re simplistic like when we were kids, but are gone as we grow older.”

For Casson, photography serves as an avenue to self-expression and as a way to break through people’s expectations of a condition that can manifest in social and communication challenges as well as one-of-a-kind strengths and differences.

He says, “I always feel like this is like a second way for me to communicate in a way . . . you know that saying, ‘A picture is worth a thousand words’?”

Casson cultivates calmness through his camera while crashing out of his comfort zone by taking on new experiences such as speaking at the 2017 Insight Conference at Valparaiso University and being interviewed for this article. “It’s important for me to be around stressful situations,” he says. “It’s best for me to learn.”

He adds that photography gives him the chance to explore and learn more about the world when he travels. “It gives me a sense of peace and serenity, being out in nature and taking pictures,” he says. “Being able to travel and explore and take photos along with that—the peace I feel—just me and the camera in nature enjoying the moment and different events. I push my limits to see what I am truly capable of.”

Now 32, Casson originally was going to college to be a video game designer and animator focusing on adventure games when his cycling trips took him in a different direction. “Nature is what got me started. Cycling along county roads taking shots with my smartphone, I was growing to love it more,” he says. “I posted on Instagram trying to get hits and decided to do it for a living.”

Photos by Christopher Casson

He found a friend and mentor in Ron Delhaye, who owned Ron Delhaye Studios in the region before moving to Charleston, South Carolina. “I not only assisted him with wedding photography, but also family and maternity shots as well,” Casson says. “He’s very supportive and a mentor for me through all of this.”

Leading his own travel and event photography business, Casson has taken hundreds of photos and his favorites have been captured while traveling. “It’s a tie between the early morning

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mist on the Great Smoky Mountains in Tennessee that I shot in October as it’s just hovering at the tops and another one on the beach at Sullivan’s Island, near Charleston.”

Some of his prints will be on display in March at Roots Organic Juice Café in Valparaiso. Casson hopes he conveys the pictures’ emotional moments to viewers of his art. “I want them to feel the same sense of peace that I do and remind them of all the wonders that nature shows us.”

THE GRE AT EQUALIZ E R When students enter Bridget Nadolski’s classroom at Myers Elementary School in Portage, they will find a collaborative, creative space to discover their own forms of expression.

“Art is such a tool. It’s such a motivator for any student,” she says. “Sitting with pencil and paper and trying to focus on that all day long is a difficult task for any child. If you make lessons project-based, students are more engaged, no matter who they are.”

Teaching grades K-5, she has seen significant changes over the years for students with autism and those who have learning disabilities. “They go from making things unidentifiable to

pictures that you can take to the art show. Students can have a frustration level, that at least in art, they can express themselves without the frustration,” she says. “They may not be able to verbally express themselves well, but can on paper.”

Social skills can also be sharpened in the art room, she says, of students with autism who may struggle with expressing themselves and interacting with others. “They can connect in a positive way as it’s a different, relaxed environment and not as rigid,” she says. “They sit at tables in groups with peer helpers and have to say please and thank you and that’s reinforced with participation and other children doing it.”

Bridget Nadolski teaches art at Myers Elementary School in Portage.

Bridget Nadolski photos by Sonia Arkkelin readheremag.com

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While Nadolski doesn’t have a specific art therapy background, she has extensive elementary school experience, including 14 years as a first-, second- and third-grade teacher before moving into the art room 17 years ago.

“Communication is number one with the team of teachers. If I don’t know what their triggers are, it sets them up for failure,” she says. “As their educator in this room, how can I help them reach success?”

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Part of that success is helping guide each child toward his or her own pathway. “In the art room, they feel just like everybody else.

Art doesn’t discriminate,” she says. “All students have a superpower, they just have to discover what it is. Mine is art. I tell the students, ‘You have to figure out what yours is.’”

Henry Zahrn is an artist and storyteller from Schererville. | photos by Michelle Hamstra

A STORY TO T E LL Cindy Zahrn of Schererville first gleaned her son Henry’s artistic ability through the childhood tradition of drawing on the driveway with chalk.

Diagnosed with autism at the age of 2, art and storytelling have given Henry an opportunity to find his own way in the world. “It began with him reading a story, recording it on the computer, then tracing the cover of the book and drawing it the way he sees it,” Cindy says. “He expresses how he sees the world and has become more aware of his surroundings and feelings through storytelling.”

With his top art topics being children’s books and animals, he has found a place in his community through volunteering and by donating his artwork to nonprofit organizations.

“I homeschooled Henry for 20 years. We built a world of art and storytelling and keep expanding it through the community,” Cindy says.

When he heads out to read at schools or senior communities, Henry makes the process his own. “He has come up with his own gig when he is reading a story. He picks a T-shirt to wear that goes with the story in his own way. I do not tell him to do this,” Cindy says. “He wore a striped shirt when reading Thomas the Tank Engine because he thought it looked like railroad ties.”

All proceeds from his artwork go to nonprofits, including HoundSong Rescue and, when it was active, to the Autism Society of Illinois.

Through email and the assistance of his mother, Henry says he enjoys doing art because it is “good” and he hopes his artwork is saying to viewers “to smile.”

Cindy says, “The connection has been amazing to bring him into our world and us into his—through art.”

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THE POWER OF FOOD Social kitchens feed the soul of their community

By Jerry Davich

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“F I R ST W E E AT, T HE N WE DO EVERY TH ING ELSE. ” - M . F. K . FIS H E R

Food has the ability to ease sorrow, celebrate joy, dissolve differences, open doors and unlock hearts. It also has the capacity to unite a community through the culinary arts, using the time-tested recipe of inclusion, teamwork and camaraderie.

Cooking meals together is as primal as eating together, as human as breathing. For eons, we’ve nourished our souls while sharing meals around the flames of fellowship.

The phrase “breaking bread” has less to do with sustenance and more to do with the substance of togetherness.

The meeting of minds. The sharing of ideas. The synergy of

education. It’s a rite of passage that has stretched into the 21st century.

These days, social kitchens and other food-oriented programs offer their local communities an all-you-can-eat buffet of such culinary collaboration. Northwest Indiana in particular features several of these opportunities, each of them opening their doors to young novices and seasoned chefs alike.

Their mantra echoes the ageless words of Cesar Chavez, the fabled civil rights activist: “If you really want to make a friend… eat with him… the people who give you their food give you their heart.”

Chef Lamar Moore cooks for an event at ArtHouse in Gary.

ARTHOUSE: A SOCIAL KITCHEN

Located in downtown Gary, across from the U.S. Steel Yard ballpark, the ArtHouse social kitchen stands out like a fresh rose in a long-neglected garden. The sprawling 2,200-square-foot fully equipped facility serves as a Culinary Business Incubator, nurturing food entrepreneurs through every phase of their business development.

“Welcome to ArtHouse—Show Us Your Creativity!” states a sign near the entrance.

Funded initially by Bloomberg Philanthropies and the John S. and James L. Knight Foundation, and conceived by Chicago artist Theaster Gates, the ArtHouse is a “bread and mortar” platform to connect artists with each other on a culinary-flavored canvas.

“We focus on what we can offer next to help us grow, and to help those who join us grow through their ideas,” says executive chef Lamar Moore during a recent tour alongside Sheila Freeman, ArtHouse’s project director.

Through a reimagined space, ArtHouse provides access to a commercial training kitchen, a pop-up café, and gallery/ exhibition space, among other amenities. The structure positively reflects the city of Gary and provides a platform for economic and artistic activity in the downtown area.

The site is like a bottomless bowl of gumbo, constantly bubbling with new ideas through food, culture and art.

“We want to show this community that we’re really about digging in and helping it,” Moore says as light jazz music plays in the background. “We care about these people and we want them to leave with a memorable taste in their mouths.”

Watch video of executive chef Lamar Moore describing ArtHouse at readheremag.com.

ArtHouse photos by Michelle Hamstra

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NWI FOOD COUNCIL

In April 2015, more than 100 like-minded activists including chefs, farmers, business owners, educators and foodservice operators from around the region gathered for the Local Food Summit. On that day, the seed was planted for the Northwest Indiana Food Council, which has since blossomed into a multi-stakeholder alliance to build a just, thriving and sustainable local food system.

The grassroots organization serves seven counties through various projects, events, outreach and networking.

“Our board is made up of 12 volunteers, all who are active in our local food system—farmers, urban agriculture entrepreneurs and local food business owners, to name a few,” says president Anne Massie. “Although we are young, our team has been moving at a quick pace to try and not only make producing and selling food a profitable sector for our region, but to also address food access and insecurity issues.”

The group’s vision and goals are broad, which allows it to focus on the food system as a whole. “We pride ourselves in

taking an optimistic, positive approach to our outreach and programming,” Massie says.

The Council involves volunteers on planning committees for events—its latest one, “FED: Food Expo & Discussion,” took place in February at County Line Orchard in Hobart—without expecting long-term time commitments. “But we also do a lot of private, one-on-one work,” she says.

The group partners with institutions to write and execute grants or food-related projects, works with farmers to expand their markets, provides local food sourcing for events, and shares its expertise with public officials, public forums and tourism bureaus.

“We aim to make Northwest Indiana an exciting, welcoming and innovative community to live,” Massie says. “Where farming is a viable career, food deserts are a catastrophe of the past, our relationship to food is once again healthy, and food entrepreneurs enthusiastically call this region home.”

“WE AIM TO MAKE NORTHWEST INDIANA AN EXCITING, WELCOMING AND INNOVATIVE COMMUNITY TO LIVE”

Volunteers from the NWI Food Council helped install raised beds and hoophouses for Faith Farm in Gary.

Photos by [left] Christopher Pupillo and [right] NWI Food Council readheremag.com

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SOUTH CHICAGOLAND FOOD SWAP

The first “swap” for the South Chicagoland Food Swap, in the fall of 2017 in Hammond, involved as much heartfelt enthusiasm as it did homemade offerings.

“We have a good time sharing the excitement leading up to the meeting, with the dishes or breads or condiments we may be bringing,” explains organizer Brittany Discher.

“Our goal is to get people together, give them a place to share the food they love, and give them the opportunity to try something new. Maybe even meet some like-minded people from our own community.”

Food swaps, which take place across the country, are free, private, recurring events where members share homemade, homegrown or foraged foods with each other. Swaps allow direct trades to take place between attendees, and online RSVPs are required.

“These events are a delicious way to diversify the homemade foods in your own pantry, and to support local farm markets while getting to know the members of your local food community,” Discher says. “Our small group of friends was so excited by the idea of cooking and sharing the foods we love with other people, we decided to see what we could do to start one in our own community.”

The new group swaps every other month at greenCOW Coworking in Hammond, a facility that offers mutual working space. “We package food that we make or grow in one or two portion containers and swap them for other people’s portioned food,” Discher says. “You can bring as little or as much as you want to swap. You leave with the same amount of items that you brought, except it will be an assortment of things you maybe have never tried before, to enjoy it at your leisure. We invite everyone to join.”

“ YOU CAN BRI NG AS LI T T LE OR AS M U CH AS YOU WA N T TO SWAP. ”

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IVY TECH CULINARY ARTS Ivy Tech Community College’s hospitality and culinary arts program is one of the school’s most popular programs, and the largest one of its kind in the country. “Most of our students are either working in this field while attending courses, or they will be in the future in some aspect of the hospitality industry,” says Chef Elida Abeyta, who oversees the Lake County campus program.

Wheels, Nazareth Home, Salvation Army and March of Dimes.

The statewide school offers 11 hospitality campuses with more than 3,000 culinary students in Indiana. “Having casinos in our neighborhood has helped us tremendously with job placement,” Abeyta says. “Students do not have to travel to Chicago to get the experience of working in a fast-paced setting from casual dining to fine dining.”

It’s a two-year program, with three degrees in each program: certificate, technical, and associate of applied science.

Students can continue their education with a four-year program in management.

The program, accredited through the American Culinary Federation, has flourished throughout Northwest Indiana by volunteering with different events, partnering with Meals on

“We partner annually with El Popular Chorizo in East Chicago, with our students creating a dish using one of the company’s five chorizos,” she says. “This event is open to the community to taste and sample the products. Students win cash prizes and a scholarship.”

“We teach our students the ABCs of the culinary arts,” says Chef Nicholaus Rajski, who oversees the school’s Michigan City campus. “From making mother sauces to pastries to knife-work to cake-making to bread-making. Food truly brings people together.”

Students in the Ivy Tech culinary arts program prepare a meal at the Michigan City campus. | Ivy Tech photos by Monica Zibutis

FIND IT HERE ArtHouse arthousegary.com NWI Food Council nwifoodcouncil.org South Chicagoland Food Swap bmarieirwin@gmail.com Ivy Tech Culinary Arts ivytech.edu

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. F

Fish A

R

E .

8 fresh seafood recipes for Lent

Recipes by Nicole Bissonnette

Photos by Monica Zibutis

Skip the fish fry and serve up these hearty seafood dishes by chef Nicole Bissonnette of Bartlett’s Fish Camp in Michigan City.

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L A K E PER C H TAC OS WI TH SWEET C ORN RELI SH Perch: 1 pound of lake perch 1/2 cup flour 3 tablespoons cornstarch 3 tablespoons polenta Salt and pepper to taste 1. Mix flour, cornstarch, polenta, salt and pepper to make breading.

2. Toss the fillets in the breading.

3. Place in a shallow pan and fry in sunflower oil.

Corn Relish: 1 ear corn 1 slice red onion 1 tablespoon cilantro, chopped Juice of half lime Salt and pepper 1. Char grill corn on the cob and cut off the kernels.

2. Grill red onion and dice.

3. Combine all ingredients.

Verde Cream: 1 pound tomatillos (remove husks) 1/2 jalapeùo, seeded and chopped 1/2 cup cilantro, chopped 1 teaspoon garlic, chopped 2 tablespoons white wine vinegar Salt and pepper to taste 1 cup sour cream 1. Char grill or oven roast tomatillos and blend ingredients, adding sour cream last. Warm white corn soft tortillas on a grill or griddle, then build tacos with perch, corn relish and verde cream. Make a batch of your favorite margarita and enjoy!

H I MA L AYA N SALT BLOC K S EA RED S ESA ME TU NA 4 (6-ounce) pieces ahi tuna 1 tablespoon black sesame 1 tablespoon white sesame 1 teaspoon togarishi flakes (for spicy heat) 1. If you want to sear it on a salt block, you need to slowly heat up the block, gradually getting up to 400 degrees by increasing heat on your grill or oven in 15-minute increments.

If you heat too fast, it will crack the salt block.

2. Mix the seasoning and coat the fish. Make sure the tuna remains very cold before searing, or it will overcook quickly.

3. Sear the tuna on each side for about 30 seconds, and flip with a flat fish spatula to prevent sticking. If you cook this in a pan, use a nonstick skillet and a few tablespoons of cooking oil. I sear the tuna, then chill and serve this dish cold on a clean salt block with sauce and relish on the side.

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For Sauce: 1 cup tamari 1 cup dry sherry 1 cup sugar 1. Combine and heat ingredients and reduce by one third or more until syrupy. The sauce is a nice blend of salty and sweet, and I serve it on the side for dipping.

For Relish: Finely julienned celery, fennel, carrot, napa cabbage or any vegetables you like (fresh cilantro would be a nice addition) 1. Toss in a rice wine seasoned vinegar with a light splash of sesame oil. You can even add salad greens to turn this into a salad.

PE EL ’N ’ E AT S HRI MP There are many recipes for a shrimp boil; you need to play and adjust and find your preference. The following is ours.

1 bottle beer 4 quarts water 4 tablespoons pickling spice (includes peppercorns, bay, mustard seeds, coriander seeds, fennel seeds, red pepper flakes) 2 tablespoons Old Bay seasoning 2 bay leaves 2 tablespoons salt

1. Combine all ingredients and bring to a boil.

2. Add 2 pounds 16/20 size shrimp and cook a few minutes. Do not overcook!

3. Lay shrimp out on a cookie sheet to cool quickly in refrigerator before serving. It can also be served hot. Serve with your favorite cocktail sauce.

B O U I L L A B A I SS E For Soup: 1 fennel bulb, julienned, remove core 1 Spanish onion, julienned 2 carrots, julienned 3 branches celery, finely slice julienne on bias 3 tablespoons olive oil or butter 1 tablespoon fresh garlic, finely sliced 1/4 cup tomato paste 1/2 cup white wine 4 quarts lobster stock (we make from lobster shells) 1 (16-ounce) can diced tomatoes 1/4 cup Pernod or anise liqueur 2 tablespoons salt plus a few grinds of pepper 3 tablespoons cornstarch and 1/2 cup water mixed, to thicken Optional: fresh thyme or parsley in stock 1. Prepare vegetables and sauté in large stockpot in the oil or butter. Add salt and garlic.

2. Once the veggies are translucent, add tomato paste and cook down a few minutes. Deglaze with white wine. Add Pernod or anise liqueur to reduce.

3. Add the lobster stock and diced tomatoes and any fresh herb you would like. Simmer 20 minutes and thicken with the cornstarch mix. This soup can be prepared a day ahead.

For Seafood: 1 pound littleneck clams 1 pound mussels 1 pound shrimp 1-2 pounds favorite fish Parsley, chopped Optional: quartered, cooked red potatoes 1. To cook the mussels and clams, start with a very hot skillet, then add shellfish and stock, bring to boil, and cover to steam open.

2. Add the shrimp, then the fish, to simmer and poach gently.

3. Garnish with chopped parsley and a lemon wedge.

OYSTE R S R O C KEFELL ER 12 large Blue Point oysters on the half shell (scrape oyster muscle from shell) 1/4 pound bacon, minced 1 shallot, minced 1 teaspoon fresh garlic 1/4 cup white wine 1/4 cup Pernod, or anise liqueur 2 cups heavy cream 1/2 cup Asiago cheese (reserve a bit to garnish before baking) 1/2 cup Parmesan (reserve a bit to garnish before baking) 1 pound spinach 1/2 cup panko breadcrumbs (to garnish before baking)

1. SautĂŠ the bacon well, then add shallots and garlic. Continue cooking until bacon is just crispy.

2. Deglaze with wine and reduce until almost dry. Then deglaze with Pernod and reduce.

3. Add cream and cheeses and cook on medium a bit until thick. Do not walk away or let scorch. Add spinach to wilt.

4. Top oysters with the spinach cream filling. Garnish with cheese and breadcrumbs and bake at 350 degrees for 20 minutes until brown and cooked through.

5. Serve with seafood forks and garnish with lemon wedge.

This tastes great with a crisp French sauvignon blanc.

OYSTE R S These are raw Kusshi oysters on the half shell from Washington State. We serve them with fresh horseradish, cocktail sauce and mignonette sauce, which is red wine vinegar, shallots and cracked pepper.

CLAM LINGUINI 3 tablespoons kosher or coarse sea salt for pasta water, more to season dish 1 pound linguini (cooked in rapid boiling salted water, then shocked in cold water to not overcook—or time well to toss in sauce when it comes out of hot water) Half medium onion, finely diced 4 cloves garlic, thinly sliced 1/4 pound butter plus 2 tablespoons oil 1 pound or more littleneck clams, scrubbed 1 cup dry white wine 2/3 cup heavy cream 1 cup clam juice 1 tablespoon or less red pepper flakes 1/2 cup fresh flat-leaf parsley, coarsely chopped 1 cup panko breadcrumbs toasted over medium heat in a small knob of butter (make sure to season with salt and pepper)

1. Sauté onion and garlic in butter and oil with salt and pepper.

2. Add the clams and white wine and cover to steam open and reduce wine.

3. Check on clams and add heavy cream and clam juice. Cover again to ensure all clams open and sauce reduces a bit.

4. Add red pepper flakes and half the chopped parsley and toss in the linguini.

5. Split the pasta and clams between bowls and garnish top with toasted breadcrumbs and more fresh parsley.

S EA R E D ATL A N TI C SA L MON 4 fillets Atlantic salmon A bit of oil and butter to sear fish in 2 cups Israeli Couscous & Quinoa Blend 4 cups water Salt and pepper 1. Sear fish in oil and butter.

2. Boil water, add 2 tablespoons salt, and cook couscous until al dente.

Tomato Confit Garnish 12-16 grape tomatoes 1 cup extra virgin olive oil 4 garlic cloves A few branches fresh thyme 1. Heat on low for about an hour to soften the garlic and tomatoes.

White Wine Butter Sauce 1 shallot, sliced thinly 1 teaspoon minced garlic 1/4 cup white wine 1 cup seafood stock 1/4 cup heavy cream 1 stick cold butter, diced 2 tablespoons capers 2 tablespoons chopped herbs, parsley, basil, oregano, tarragon 1 tablespoon cornstarch whisked in a bit of water 1. Saute shallot and garlic.

2. Add wine, stock and heavy cream. Bring to a simmer.

3. While whisking, add butter, capers, herbs and cornstarch mixture.

I garnish the salmon with local Dune City Garden Mustard and radish microgreens.

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THE NEW

’90s T H E ’ 9 0 S A RE HAVI NG A HE YDAY RI GHT N OW. O L D T V SHOWS AND T HROWB ACK R & B JA M S E VO KE NO STALGI A T HAT CO M ES FU L L C I R CLE I N O UR FASHI O N CHO I CES. W E S E A R CHE D LO CAL T HRI FT STO RES TO C H A N N E L O UR I NNE R FRESH P RI NCE , I N A 2018 WAY. P H OTO GRAP HY BY P E NNY FRAZ I E R CLOT HI NG:

It’s Just Serendipity | Hammond United Methodist Women’s Resale Shop Valparaiso

ST YLI NG:

Jenah Pfeiffer of In My Red High Heels Valparaiso

H AI R AND M AKE UP :

Mary Serrano and Jackie Rettig Vanis Salon & Day Spa

M O DE LS:

Charles Harris | Chicago Abigail Michelle | Miller Beach

LO CAT I O N:

EAT | Hammond

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H OW TO D O ’9 0S FAS HI ON I N 2018

Stylist Jenah Pfeiffer shares her tips for thrift shopping with the ’90s in mind.

Size up! Everything is bigger in the ’90s. Mom jeans were all the rage and are currently top sellers at thrift shops nationwide.

Color, texture, shine: the three secrets to shopping thrift. While your eyes skim the aisles for these three essentials, remember that the ’90s are back, so snag that item like baby got back.

If it’s over the top, you’re doing it right. Gold chains, fanny packs and scrunchies. Big hair, high waists and chokers. These are the things the ’90s were built on.

# hereliken ooth erp lace

photo | Gabrielle Sukich N ew Buffa l o, M i c hi ga n

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WHE N YOU A RE HE RE , T HE RE ’S N E VE R A L AST PAGE

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