HERE Issue 002 - Nov/Dec 2017

n ov |d ec , 1 7

i ssu e 002

northwest indiana

THE SIMPLEST OF THINGS A L ESS- I S- M OR E H OLIDAY SE ASON AT T H E TA B L E | 1 2 D AY S O F G I V I N G | C U LT U R A L H O L I D AY T R A D I T I O N S

READHEREMAG.COM

H O L I D AY M A R K E T Q U A L I T Y V I N TA G E A N D H A N D M A D E A R T I S A N WA R E S S AT U R D AY | N O V E M B E R 1 8 | 1 0 A M - 5 P M LINCOLNSHIRE COUNTRY CLUB 390 EAST RICHTON ROAD CRETE, IL 60417 WWW.FETCHINGMARKET.COM

A N EW

home holidays FO R T H E

E DITOR AND PUBLISHE R

CRE AT IVE DIRECTO R

Julia Perla Huisman

Brad Wolf

ACCOUNT E XECUT IVE Jeanine Perla

CONT RIBUTORS Lesly Bailey

Mark Loehrke

Ashley Boyer

Amy Sheree Melton

Elizabeth Grace

Jillian Pancini

Jacqueline Fisch

Michael Pancini

Penny Frazier

Tony Sorci

Michelle Hamstra

Amanda Wilson

Seth Tower Hurd

Monica Zibutis

ADVE RT ISING INQUIRIES

advertising@readheremag.com

GE NE RAL INQUIRIES

info@readheremag.com

HERE Magazine 10769 Broadway #320 Crown Point, IN 46307

KELLEY WOTHERS P O O N Broker Associate

readheremag.com

8080 E. 109th Ave Crown Point, IN 46307 C: 219.730.1541 (call or text) E: kwotherspoon@c21affiliated.com

Instagram, Twitter: @readheremag Facebook, Pinterest: /readheremag © 2017 JPH Publishing, LLC

Extraordinary. Unique. Exceptional.

YOU DIAMONDS

US 30 Valparaiso visit us at martinbinder.com | tweet us @martinbinder | take a look #binderbox

readheremag.com

5

F EATU RES 44

52

LONGING FOR ROOTS

AT THE TABLE

Culinary traditions add comfort and flavor to the holidays

A plea to eat more meals with the people around you

58

64

THE BUTTERFLY EFFECT

SNOWED IN

Finding glimpses of life in art and fashion

Festive Christmas cookies

MADE IN NWI 8

10

MATCHLESS GEMS

THE FLAMING SNOWBALL

Artisanal jewelry that stands apart

A holiday treat that has stood the test of time

12

16

COFFEE WITH A CONSCIENCE

FOUND & SHARED

How Smalltown Coffee Co. is changing the way we experience our morning cup

Where creatives and entrepreneurs learn from the best

G ET O U T TH ERE 20

22

SAVE THE DATE

12 DAYS OF GIVING

Holiday happenings around Northwest Indiana

How and where to give back this holiday season

26 THE MELODY MAKERS

4 local musicians share their origin stories

T H E I D EA B O O K 32

34

MAKER CLASS

WHEN THE HOLIDAYS HURT

DIY Santa ornaments

Finding the joy of the season in times of crisis

36 NORDIC NOEL

Wintry interiors that bring the cozy to Christmas

ON THE COVER

Styling and photography by Brad Wolf

6

nov | dec issue 002

BE HERE.

readheremag.com

7

F R O M T H E E D I TO R

photo | Penny Frazier

For some people, including myself, just the mention of the phrase “the holidays” can bring on a very real sense of panic.

Somehow in recent decades, this time of year has quickly become less about celebration and more about chaos.

Thoughts of Christmastime bring about images of crowded stores, long lines, unending to-do lists and empty bank accounts. It’s no wonder depression stats spike in December.

That is why we wanted this issue to be countercultural. Instead of cramming our pages with content that might ultimately make you feel you aren’t doing enough, we chose to remind you of the things that matter: your family, tradition, your mental health, good food, inviting people into your home (no matter what state it’s in), giving gifts that have meaning.

This means inviting that person to Thanksgiving who may be a little awkward but who you know is lonely. It means buying a handful of quality gifts from local businesses or artisans instead of a whole slew of cheap gifts from national big box stores. It means spending some time in the kitchen with your favorite people, cooking up recipes you’ve never tried before. It means stepping outside your comfort zone to serve one of the many deserving organizations right here in our community.

I hope that both the aesthetics and content of this issue will be a breath of fresh air for you, that you find your heart rate slowing and your smile growing as you read through it. As you and I increasingly recognize the beauty of minimalism, let’s set an example this year. Let’s make this season one that is simple, thoughtful and delightfully slow.

Wishing you the happiest of holidays.

Julia Perla Huisman Editor and Publisher

56 W. LINCOLNWAY | VALPARAISO | 1000 EAGLE RIDGE DR SUITE E | SCHERERVILLE DESIGNERDESSERTSBAKERY.COM

M ADE I N NWI

MATCH LESS G E MS ARTI SA NAL JE WE L RY TH AT STAN DS APART

Whether looking for jewelry to wear or give this holiday season, your best bet is the handmade kind to ensure originality. The following pieces, designed and handcrafted by Dyer resident Ashley Baugher of The Old Gray Goose (theoldgraygoose.com), are made of stone, so there will never be another piece exactly like them.

10

nov | dec issue 002

[previous page, from right]: Custom Birthstone Necklace (emerald and garnet), $42 and up; Raw Brass and Pyrite Moon Phases Lariat, $54; Karma Birthstone Necklace (Herkimer diamond), $36 and up Baugher can customize a necklace using birthstones, which makes for a popular gift. Her “love for anything celestial and the recent eclipse” inspired the moon phases necklace.

Agate Slice and Vegan Suede Lariat , $44 The lariat is a versatile piece of jewelry that can change depending on one’s outfit or mood.

Geometric Festoon in Antique Bronze and P yrite, $38 Brass Chevron Earrings, $14 This necklace is a modern, geometric take on a vintage style festoon, paired with earrings that can be worn day or night. readheremag.com

11

THE FLAMING SNOWBALL A holiday treat that has stood the test of time

12

nov | dec issue 002

WORDS Jul i a Pe r l a H ui s m an

P H OTO Bra d Wo lf

It’s not often that a locally owned business sticks around for more than half a century, let alone one of its menu items. The ice cream company whose name touts its home town, however, is an exception. We’re talking about Valpo Velvet and its legendary Flaming Snowball.

The Flaming Snowball is a Valpo Velvet tradition that goes back to the early 1950s, shortly after Herb Brown took ownership of the company.

(Herb’s grandson Mike and his wife Cathy are the owners today.) Made of vanilla ice cream rolled in white coconut and decorated with holly leaves and berries, the Flaming Snowball is made only during the holiday season and is only available by special order for private parties and events.

It might not be one’s first thought to order ice cream for a winter treat, but the Browns developed this and several other holiday-themed menu items (egg nog- and pumpkin-flavored varities of ice cream, for example) so customers could enjoy their goods all year long.

The other delightful irony of the Flaming Snowball is its name. How can a snowball have a flame? Wouldn’t it melt? The words might also conjure an image of a snowball being thrown so fast that flames follow it. Alas, the fiery namesake alludes to a red candle placed in the middle of the treat. (An ad from 1965 boasts that it is “a REAL CANDLE!”) Thus, the role of the Flaming Snowball, which is designed to be served in the center of the table at holiday parties, is threefold: a tasty dessert, colorful décor element and candlestick all in one.

Cathy Brown says that in recent years, orders for the Flaming Snowball have come primarily from customers of older generations who remember it from many years ago. “It needs a revival, though,” Brown says. “The younger generation needs to see these at their holiday table!”

FIN D IT H E R E Valpo Velvet 55-57 W Monroe St, Valparaiso valpovelvet.com

COFFEE WITH A CONSCIENCE

How Smalltown Coffee Co. is changing the way we experience our morning cup

WORDS Jacque l i ne Fi s c h

14

nov | dec issue 002

P H OTOS Mic h e lle H a m st ra

Elizabeth Steel and Annette McKeown are the founders of Smalltown Coffee Co.

Think back to this morning’s coffee. Did it greet you, freshly brewed and ready to go as you groggily tread into the kitchen to start your day? Or did you take a slow, deliberate approach?

According to Annette McKeown and Elizabeth Steel, founders of Smalltown Coffee Co., coffee is a craft— one that deserves a slow and intentional approach.

And Northwest Indiana is pretty lucky to have these coffee-obsessed ladies as friendly neighbors expanding our coffee vocabulary and enhancing the experience that is such an important part of our day.

McKeown and Steel founded Smalltown Coffee Co. in 2016. Having both worked in residential behavior facilities, they had early insights into the work that’s at the heart of what they do today—serving and engaging with people to make a positive impact.

The two friends met in college, and one morning when they were later renting a home together, Steel asked McKeown if she could borrow her French press to make her morning cup of coffee. Little did they know that pot of fresh brew would spark a lively conversation that continues today.

E XPE RIE NCE YOU CAN TAST E In the months and years that followed in their behavioral counseling work, they couldn’t stop talking about coffee. “Someday we’ll open a coffee shop,” was a phrase you’d often hear from McKeown or Steel during those years. They decided to follow their hunch and invest in learning everything they could about coffee from bean to cup.

As a first step, McKeown got a job in a cafe, and Steel worked with a roaster in Michigan. From working in a coffee shop as a night cleaner, to shift supervisor, Steel eventually became a professional roaster and refined her roasting, tasting and precision skills.

After traveling, and growing tired of moving around, the Smalltown founders wanted to settle in a place where they could feel a connection with a community.

They now call Highland, Indiana, home, and it’s become a place of friendship and authentic community.

readheremag.com

15

CAF F E I N ATE WI TH CA RE McKeown and Steel believe that coffee matters because people matter. Coffee is such a part of our daily culture that it’s become a commodity. They’re encouraging folks to think about where their morning kickstart comes from. From seed to cup, coffee excellence depends on the people who are choosing to grow coffee the right way. Their growers are forgoing machinery and automation in favor of working by hand, without chemical sprays, and usually as a family. They’re sharing stories about the global impact of sustainable farming, and the influence on communities near and far.

Smalltown offers a choice of five whole-bean varieties: Sumatran, Colombian, Ethiopian, Brazilian and Decaf Peruvian.

“Once we get to know the beans, we decide how to roast it. And we don’t simply roast ‘light’ or ‘dark,’ we roast to draw out the inherent flavors and characteristics of the bean,” McKeown says over her second cup of black coffee during our interview. “We enjoy the journey of coffee,” she says. “There’s always more to discover. Helping people expand their coffee experience and coffee vocabulary is one of our favorite things to do.”

With every batch of roasted beans they receive, they do what’s called a “coffee cupping” before packaging.

16

nov | dec issue 002

They even let the public in on this fun experience, allowing patrons to taste three to four coffees with a few different flavor profiles.

Smalltown takes a slow-down approach to everything they do—from selecting the right single-origin beans to roasting in small batches, and using a burr grinder to grind the whole beans to the perfect ground, and finally taking just five minutes to use a pour-over brewing method.

E XCE LLE NCE WIT HOUT PRE T E NSION McKeown and Steel believe that good coffee is approachable. “We want everybody to enjoy a good cup of coffee,” Steel says over her fourth cup of the day. “And if you want to be a coffee nerd we can help you with that, too.”

They want customers to feel welcome trying their coffee even if taken with six creamers and four sugars.

“If you enjoy cream in your coffee, that’s great. There’s no judgment!” McKeown says. “But we may invite you to try it black first. If you still want cream . . . we’ll offer you a great organic cream.”

Today, they’re roasting in small, intensely personal batches out of Windmill Brewing in Dyer and looking for the perfect location to pour lots of cups in Northwest Indiana so they can share some simply good coffee with everyone.

GIF T ID EAS FOR THE COFFEE CONN O ISSE UR (O R TH E UN DE R -R ESTE D) IN YO UR L I F E CHEMEX - Invented by a chemist in the ’40s, this vessel of caffeination not only delivers the perfect cup of coffee, it’s also a piece of art—find it in museums all over the world and at the Museum of Modern Art. BURR GRINDER - This will hold up longer than a blade grinder and will uniformly grind your perfectly roasted coffee beans.

COFFEE TO YOUR DOORSTEP - Always have freshly smallbatch roasted coffee beans in your pantry. Sign up online to get first pick of new and adventurous roasts, and all of Smalltown Coffee Co.’s favorites as well, delivered right to your door when you need it.

SMA L LTOWN C O FF EE C O. Highland, Ind. smalltown.coffee

COFFEE-DRINKING VESSEL - Presentation matters. Grab a beautiful Smalltown Coffee Co. mug and pay homage to the shop local movement.

A PRIVATE COFFEE CUPPING - Drink coffee like a pro (but in a lighthearted and fun way) and identify all the flavors you didn’t know were there.

T-SHIRTS - Show off your commitment to good coffee with a soft Smalltown tee.

Find Smalltown’s coffee at The Annex, Grindhouse Cafe, Windmill Brewing, local artisan markets, and on their website. You can also find some of the small-batch goodness in one of Windmill Brewing’s porter brews, and soon, a frosty cold brew in partnership with Highland Board Shop.

FOUND & SHARED

Where creatives and entrepreneurs learn from the best

By Julia Perla Huisman | Photos by Michelle Hamstra

Starting a business is no easy feat, and yet, more and more people are dipping their toes in the waters of entrepreneurship. With a changing economy, advances in technology, and unlimited resources at our fingertips, owning a business is now more feasible than it ever was, and for many, more desirable than a corporate nine-to-five.

It’s for these budding entrepreneurs that Pamela Dennis of Lansing started Found & Shared, a one-day workshop and corresponding Facebook group. “I decided to start Found & Shared after listening to so many people who thought about starting a business but thought they didn’t have what it takes,” Dennis says.

“Many would comment that they did not know where to begin. Some would say they have a dream but felt it was something that other people do and not them. Some would say they were afraid of failure or they didn’t have the money to start a business.”

Dennis, an entrepreneur herself who runs Fetching Market and is the former owner of Bella Vita Home Accents in Homewood, felt called to help others figure out how to move forward with fulfilling their dreams.

She decided that a workshop was the best way to connect them to other successful business owners. The first Found & Shared was held in September at the Indiana Welcome Center in Hammond. The workshop featured four speakers—Dodi Wians of Loulou Belle in Homewood, Adam Hyde of @revenue in Chicago, Brittany Whitenack of Antique Candle Works in Lafayette, and Janice Sabey of Evilena’s Red Dresser in Frankfort. While the three women shared their personal stories of entrepreneurship, Hyde offered practical tips and analytics about social media marketing.

18

nov | dec issue 002

“I chose [people] to speak to the group that have inspired me over the years and I knew they had a great story to tell,” Dennis says. “They shared their failures and successes. We can learn a great deal from others and apply the things we learn to our own journey.”

Attendees also enjoyed breakfast and lunch by Katie Sannito of the Gourmet Goddess (Munster) and a jewelry-making session with Lisa Ramos of Sassy Girl Jewelry (Hobart). Every participant left with the business cards of each speaker and attendee so they could get in touch with each other after the event.

That group now also continues networking and sharing ideas in a private Facebook group.

readheremag.com

19

“My intentions for the attendees at the Found & Shared workshop was to be inspired, encouraged and feel supported through new connections. To have a group to belong to,” Dennis says.

Attendees expressed their appreciation for the workshop in a survey. “As I think about opening a store, the stories of the speakers helped to reaffirm that fear shouldn’t stop you from doing what you love,” says one.

“I no longer feel like I have to figure this out all on my own. I have ‘friends’ now that support and encourage,” says another.

Dennis has two more Found & Shared workshops planned—April 23 and September 24 of 2018. “My goals for the next workshop are the same… to inspire, encourage and [help attendees] find balance in their lives and business,” she says. “We will always welcome new entrepreneurs that have a business or want to start a business. We want our attendees to network, collaborate and support each other. We will always have something new and fresh that we have found and want to share. We all have a story and we all need a tribe to hear and validate them.”

FROM THE EXPERTS

FOUND & SHARED A WORKSHOP FOR ENTREPRENEURS

“Play on your strengths. Delegate your weaknesses.”

–Dodi Wians

April 23 and Sept 24, 2018 fetchingmarket.com

Here are some nuggets of wisdom from the four speakers at Found & Shared:

“Try it, track it, change it if you have to.”

–Adam Hyde on social media marketing “Own up to your mistakes.”

–Brittany Whitenack “Find a greater purpose for your work to keep you going.”

–Janice Sabey

20

nov | dec issue 002

MAKERS MARKET Local artisan-made gift ideas

Gourmet artisan biscotti | The Gourmet Goddess $6-$22

Custom hand-painted boxing gloves | Guzman Gloves From $200

thegourmetgoddess12@gmail.com

guzmangloves@yahoo.com

219 and NWI Apparel | RegionWear $25

Hand-poured soy candle | Antique Candle Works $22

etsy.com/shop/RegionWear

antiquecandleworks.com

ADVERTISING FEATURE

readheremag.com

21

GE T O UT T HE RE

SAV E T H E DAT E

What’s Happening around Northwest Indiana

| Compiled by Ashley Boyer

NOV 11 Hannah’s Hope 8th Annual Craft and Vendor Fair 9am-3pm, Portage High School Field House Door D, 6450 US Hwy 6, Portage. hannahshope.org Shopping, door prizes, upscale resale and more to benefit Hannah’s Hope and provide developmental equipment to kids with special needs.

DEC 1 Holly Days 5-8pm, Central Park Plaza, downtown Valparaiso. valparaisoevents.com A winter wonderland with ice carvers, live entertainment, fire performers, shopping, food and more.

NOV 11 Turn Up the Lights LaPorte Civic Auditorium, 1001 Ridge St, LaPorte. turnupthelights.org A live recording and community arts festival, with artisan booths and food. Proceeds benefit Arts in the Park’s Fox Park Amphitheater expansion project.

NOV 17 ARTability Show and Auction 6-8:30pm, Valparaiso University Christopher Center Community Room, 1410 Chapel Dr Valparaiso. oppent.org Ever-popular fundraiser featuring canvas, ceramic and glass artwork created by nearly 150 Opportunity Enterprises participants.

NOV 18 Fetching Market 10am-5pm, Lincolnshire Country Club, 390 E Richton Rd, Crete, Ill. fetchingmarket.com A holiday market featuring artisan and vintage goods, plus live music, food and a cash bar.

NOV 18 Holiday Kick-off Celebration— A Tribute to Jean Shepherd 10am-4pm, Hohman Ave between Sibley Blvd & Harrison Park, downtown Hammond. downtownhammond.org Santa and elves visit, plus kids’ games, vendors, horse-drawn carriage rides, a cookie baking contest and more.

NOV 18 La Pour Brew & Wine Fest noon VIP entry; 1-4pm general admission, LaPorte Civic Auditorium, 1001 Ridge St, LaPorte.

This end-of-the-season craft beer festival celebrates local and national breweries with beer, food and music.

NOV 18-19 Holidaze Sell-a-bration Arts & Crafts Show 10am-4pm Sat, 10am-3pm Sun, Porter County Expo Center and Fairgrounds, 215 E Division Rd, Valparaiso. holidazecraftshow.com Holiday décor and gifts available for sale from more than 200 vendors.

22

nov | dec issue 002

DEC 1 Mix, Mingle & Jingle Party 6:30-10:30pm, Blue Chip Casino, Hotel & Spa Stardust Event Center, 777 Blue Chip Dr, Michigan City. bluechipcasino.com This networking night features dancing, music by SODA and festive food stations.

DEC 1 Santa’s Ball 7-11pm, LaPorte Civic Auditorium, 1001 Ridge St, LaPorte. brownpapertickets.com A 21-and-over ugly sweater party with a live DJ, cash bar, horse-drawn trolley, raffles, a silent auction and more. Proceeds benefit the LaPorte Drug Court.

DEC 2 Mistletoe Market 9am-3pm, Thomas Centennial Park, Chesterton. chestertonseuropeanmarket.com Chesterton’s European Market dresses up for the holidays with merchants, artists, chefs, holiday music and baked goods.

DEC 8-9 Hunt & Gather Market 5-10pm Fri, 10am-5pm Sat, Lake County Fairgrounds, 889 S Court St, Crown Point.

Shoppers can browse vintage items, antiques and one-of-a-kind artisan goods, plus enjoy local fare, cocktails and live music.

DEC 9 Small Town Christmas downtown Whiting. whitingindiana.com A fun-filled day celebrating the holiday season.

DEC 16 Holiday Farm Frenzy 9am-3pm, Fair Oaks Farms, 856 N 600 E, Fair Oaks. fofarms.com/hff Winter fun includes shopping, food, kids’ activities, celebrity ice sculpting, music and light displays.

H O L I DAY E NT E RTAINME NT

OUR 2018 SEASON

Compiled by Kathryn MacNeil

NOV 16-DEC 23 A Wonderful Life—The Musical Theatre at the Center, 1040 Ridge Rd, Munster. theatreatthecenter.com George Bailey’s Christmas Eve is transformed by an angel eager to earn his wings by showing the guiding influence one person has on so many others in this Christmas classic. “We are so excited to welcome the holiday season with A Wonderful Life,” says Theatre at the Center artistic director Linda Fortunato. “All the charm, heart and humanity of the classic film are brought to the stage in this musical adaptation of the beloved life-affirming story. Perfect for a holiday celebration with the whole family!”

NOV 24-DEC 16 It’s a Wonderful Life Chicago Street Theatre, 154 W Chicago St, Valparaiso. chicagostreet.org In this play—a faithful adaptation of the film classic—small-town everyman George Bailey learns about love, friendship and the definition of a meaningful life.

DEC 1-3, 8-10, 15-17 A Fabulous 50’s Christmas 8pm Fri and Sat, 2pm Sun, Towle Theater, 5205 Hohman Ave, Hammond. towletheater.org Channeling the joys of a simpler time, Hammond’s very own holiday tradition captures the wholesome spirit of family-friendly TV Christmas specials from entertainers such as Perry Como and Andy Williams.

DEC 8-10, 15-17 A Charlie Brown Christmas LaPorte Little Theatre Club, 218 A St, LaPorte. laportelittletheatreclub.com This community theater group, which originated in 1925, will bring the beloved Peanuts tale to life on stage for audiences of all ages.

DEC 13-14 Nutcracker 10:30am and 7pm Wed, 10am and 7pm Thur, Star Plaza Theatre 8001 Delaware Pl, Merrillville. ibtnw.org Indiana Ballet Theatre proudly presents this highly anticipated annual favorite—a must-see holiday production for the whole family—showcasing classical ballet with colorful costumes and scenery, set to a beloved musical score.

STEEL MAGNOLIAS FEB 22 - MAR 25

FOREVER PLAID MAY 3 - JUNE 3

ANN LANDERS

The Lady with All the Answers JULY 12 - AUG 12

GHOST: The Musical SEPT 13 - OCT 14

MIRACLE ON 34th STREET The Musical NOV 15 - DEC 23

| Photo by Michael Brosilow

[From left] Allison Sill, David Sajewich and Liliana Rene star in A Wonderful Life—The Musical this holiday season at Theatre at the Center.

MUNSTER TheatreAtTheCenter.com

TWELVE DAYS OF GIVING

WORDS BY LESLY BAILEY

ILLUSTRATION BY BRAD WOLF

HOW AND WHERE TO GIVE BACK THIS HOLIDAY SEASON As the presents are picked out and all wrapped up, there’s another worthy recipient on your gift list: our community.

Many local organizations have not only ongoing needs to be filled, but also special volunteer opportunities during the holiday season. As our gift to you, we’ve collected just some of the ways you can make an impact and spread warmth and cheer this time of year by giving a helping hand.

1. G IV E TR EATS Opportunity Enterprises in Valparaiso is looking for volunteers for its Simply Amazing Market to assist with making and packaging fudge and popcorn. The nonprofit, which helps individuals with developmental disabilities live full lives, also has ongoing opportunities to work with OE clients directly.

Contact: Krystal Cano, 219.464.9621 ext. 215, krystal.cano@oppent.org

2 . GIV E TAL ENT Creative community members can join the Hospice Artisans, a group that supports Hospice of the Calumet Area based in Munster, by selling their wares and raising funds for the organization.

“We also have anything for everybody, from sitting with families to working in the office and helping with events,” says Damian Rico, community relations and marketing director. “Our volunteers gave 12,997 hours last year. Our volunteer coordinator, Cynthia Camp, is very good at helping folks figure out what they want to do.”

Contact for Hospice Artisans: Damian Rico, 219.545.3980, drico@hospicecalumet.org Contact for volunteering: Cynthia Camp, 219.922.2732, ccamp@hospicecalumet.org

3 . G I V E S M AL L F OR A B IG IMPAC T For five years, the United Way RSVP of Northwest Indiana has been collecting sample size items such as shampoo, conditioner, body wash, toothpaste, shaving cream and deodorant as part of its annual drive through January 1.

The toiletries will be put into care packages and delivered to nonprofits and troops overseas. Items can be dropped off at the United Way of Porter County or a participating RSVP station location.

Contact: Evelyn Harris, 219.464.3583, evelyn@unitedwaypc.org

4 . GIV E P EAC E Crown Point-based St. Jude House, a family violence prevention center and shelter, has ongoing opportunities for community members to give back by answering phones and doing clerical work. The nonprofit also has more specialized needs for its crisis line, special projects and fundraising events, and assistance with clients’ children as tutors or with activities.

During the holidays, the donation team sorts and stores in-kind donations to benefit shelter clients.

Contact: Linda Perez, 219.662.7066, lperez@stjudehouse.org

readheremag.com

25

5. G IV E LOV E The Independent Cat Society, a feline-focused shelter out of Westville, needs crafters and bakers for fundraisers, foster parents, room moms and dads, and adoption counselors. Kids can also get involved by helping socialize cats through play, petting, interacting and even reading to them.

Contact: Diana Richie, 219.785.4936, shelter@catsociety.org

6 . G IV E F OOD The Food Bank of Northwest Indiana hopes to feed 1,000 families during its “Hope for the Holidays” distributions. Volunteers are needed to set up and restock tables and carry items for those who are unable.

“A popular option during the holiday season is for organizations to host food or fund drives as well,” says Riley Egan, events and outreach associate at the Food Bank of Northwest Indiana.

Contact: 219.980.1777, volunteer@foodbanknwi.org

7. G IV E C HEER Schererville-based Campagna Academy is looking for individuals to make the holidays brighter this season for the at-risk youth the nonprofit serves. Bakers can help sweeten the season with cookies (minus nuts or nut butters), or large groups can “adopt” a cottage on campus to add a festive touch with decorations as part of a new Light Up Campus opportunity. Gift wrappers will also be needed for a one-day blitz on December 18.

Contact: Erica Kerkes, 219.322.8614 ext. 346, ekerkes@cahope.org

8. GIV E MEAL S Volunteers are the “driving force” behind Meals on Wheels of Northwest Indiana, which delivers hot meals to homebound individuals in Lake County. Flexible schedules are available, and about 1.5 to 2 hours per day is the time requested.

Contact: Joan Vith, 219.756.3663, joan@mownwi.org

9 . GIV E G IF TS The Salvation Army of Porter County’s Angel Tree program delivers holiday gifts to families in need.

Elves are sought to shop for items from a family’s list.

Unwrapped gifts can be dropped off at the Salvation Army offices, 799 Capitol Road in Valparaiso.

Contact: Kathy Childress, 219.762.9191, kathy_childress@usc.salvationarmy.org

26

nov | dec issue 002

2018

10 . G I V E G U I DA NC E The Boys and Girls Clubs of Northwest Indiana looks to adults to help the Region’s youth with homework and educational activities as well as art and sports programs.

Contact: LaShawn Wilson, 219.881.1060, volunteers@bgcnwi.org

11. CHO I CES G I V EN HoliDays of Caring is a virtual avenue to connect volunteers and needs.

It was launched last year to help area organizations.

“Around the holidays, we have many individuals and families inquiring about special holiday-themed opportunities,” says Anicia Kosky, community impact director of United Way of Porter County. “And we knew that many nonprofits are extra busy around the holidays fulfilling needs and would love the extra help. So, HoliDays of Caring was born to match individuals who want to help with those who needed the help.”

Opportunities span across the Region and can be found at nwivolunteer.org.

DINE ON THE

L AND T I C K E TS N OW AVA I L A B L E

THE PERFECT GIFT AVAILABLE ONLINE AT WWW.LOCAVOREFARM.COM OR COME SEE US EVERY THURSDAY THROUGH THE HOLIDAY SEASON HOLI AT OUR FARM STORE

1 2 . G I V E CA R E F U L LY Retired Porter County Sheriff David Lain, of David Lain Consulting, emphasizes how the holidays can bring not only more real requests for donations, but also fake ones. He says to donate to well-established nonprofits and watch for subtle differences in titles of organizations looking for financial help. He recommends the website give.org as a key source for vetting charities.

“People who give are, by nature, more trusting than average. We all tend to think that others behave in similar fashion to ourselves so that leaves the kindhearted more vulnerable to predators,” Lain says. “We should always take a defensive posture whenever money transactions are involved.”

LOCAVORE FA R M

TH E MELODY MA K ERS

4 local musicians share their origin stories

The culture of a place is only as rich as the efforts of those who choose to create. Fortunately for all of us, Northwest Indiana is not just home to innovative cuisine, award-winning beer and notable visual artists. This is also a place with a great diversity of sound coming from our musicians.

finely honed, but no big budget backers to take the sound to the masses. For decades, that meant that the best you could hope for as a local artist is a residency gig at a local establishment playing cover songs, because putting recorded music in the hands of the fans was just not possible.

For most of the history of recorded music, top-notch recordings often cost as much as a starter home, which meant that musicians were split into two categories: those who had a label paying their way to get on radio and into arenas, and local and regional talent who might have skills that are just as

But in the modern world, a songwriter and musician from Indiana can compete with everything else on streaming services. The result of the technological leveling of the playing field means that you can now hear top-notch talent close to home, and catch them at a local bar or venue as well.

WORDS | Seth Tower Hurd

28

nov | dec issue 002

PHOTOS | Jillian Pancini

KI RK SA FF L E

The Americana musician admits that starting in your late twenties is an unusual time to get into the songwriting game, since most successful artists begin to pursue music in childhood.

During a period Saffle describes as “realizing I wasn’t completely happy,” it pushed him to ask himself what he really wanted to do. “I got just a crazy desire to start writing and playing music,” he says. “I had to ignore the voices that said, ‘You’re too old to start’ or ‘You’re not trained enough’ and just listen to that childlike voice in my head.”

After consuming a steady diet of indie rock (Sufjan Stevens, Peter Bjorn and John) and classic R&B, Saffle got to work. But just because Saffle performs under his given name doesn’t mean you should expect the typical singer/

songwriter “guy on a stool with a guitar” fare. From the beginning, Saffle knew he wanted to round his songs out to more of a full band sound. “I just like a good rhythm, and I like a good hook,” he says.

His Otis-Redding-meets-BruceSpringsteen sound has taken off, and his debut EP, Passion and Pain, is 100 percent Indiana, from front to back. The project was recorded in Goshen, and is played live throughout the area.

When it comes to holiday music, don’t be surprised to hear a Christmas tune or two in Saffle’s late 2017 sets. But they might be older than you’d think.

“I tend to be more attracted to 1700s choral Christmas songs than Mariah Carey,” he says.

LATEST RELEASE: PASSION AND PAIN | FIND IT: ON ITUNES, BANDCAMP

readheremag.com

29

PEA RLS MA HONE

Originally a trained opera singer, Pearls did a stint fronting a rockabilly band before shifting tone because her “voice didn’t hold up well to the shouting,” she says. Mahone moved into what she calls a mix of “country swing and cowgirl jazz” for this latest project.

Because of her initial efforts in opera, Mahone didn’t form her first band until after college.

For the sound she’s going for, assembling the players was no small feat.

“I like to have at least five other instruments on stage,” Mahone says.

“That’s just what it takes to create the sound I hear in my head.” The sounds of the fiddle, steel guitar, upright bass, and electric and acoustic guitars are all fairly standard in country music, but Mahone throws in clarinet and

saxophone as well. To assemble such a diverse group, she often utilizes Facebook and Craigslist to connect with fellow musicians in the area.

The 1940s feel to her music is thanks in large part to Custom Recording Co. in Crete, who have collected gear used in Stax Records (Otis Redding, Carla Thomas, Wilson Pickett) and Sun Records (Johnny Cash, Elvis Presley, Jerry Lee Lewis). The end result is an album ready for your record player, not just your phone. “I had this one pressed to vinyl, and the sound came out fantastic,” says Mahone.

And what about performing Christmas music? Mahone reaches back to Patsy Cline and Judy Garland, and also draws inspiration from the latest holiday album by She & Him (a side project of actress Zooey Deschanel).

LATEST RELEASE: ECHOES FROM THE PRAIRIE | GET IT: ON PEARLSMAHONE.COM IN MP3, CD OR VINYL FORMATS

30

nov | dec issue 002

D EE WI LS ON

There are dual meanings to Black & White Hymnal, the latest project for the singer/songwriter and worship leader at Faith Church Schererville. “It’s both an ode to my composition notebook where I used to write my songs, and it’s also a tribute to the songs I want to write, songs that bring polar opposites of people together.”

To craft the sound, Dee leaned into the project’s producer, David Walker, to help scale back the sound to its essential elements. In an era where recording options are more plentiful than ever, musicians have been known to noodle with recordings until they’ve been ruined by obsessing over details for months. But Wilson says, “We were going for really simple production, arrangement, vocals and harmonies so that the music and lyrics speak for themselves.”

Meant for congregational singing, Wilson’s songs are spreading to the other campuses of Faith Church, a multi-site megachurch with eight locations throughout Northwest Indiana.

With the holidays coming on, Wilson is looking forward to playing festive music. “I fell in love with Christmas music by doing ‘12 Days of Christmas’ covers on YouTube one year,” he says.

In doing so, Wilson found a lot of lost creativity in old holiday music. “A lot of songs today just use the same five or six chords,” he says. “Older Christmas music uses instruments we don’t think about anymore, like bells and large percussive instruments. They were more adventurous. You were surprised by the music.”

LATEST RELEASE: BLACK & WHITE HYMNAL | LISTEN TO IT: AT WILSON’S LIVE SHOWS, ON ITUNES AND STREAMING SOON readheremag.com

31

A L I C I A WI NGATE

Countless children pick up an instrument for music lessons, but the vast majority quit after only a short period of time. For LaPorte County Symphony Orchestra violinist Wingate, picking up the stringed instrument pushed her not to daydreams of ducking out of lessons, but of playing professionally.

It’s an unusual situation, to be sure, to get to go back to your hometown of 22,000 people and plug into a regionally renowned orchestra. In order to fill all the seats, up to two thirds of the musicians travel in from as far west as Illinois, as far east as Elkhart, and some even travel down from southern Michigan.

While she studied music in college, playing back on her home turf is especially important to Wingate. “As a local of Porter County I cherish playing in the community I grew up in,” she says.

With the holidays approaching, Christmas is always a season that makes many a non-classical fan long for orchestral sounds, which means it’s a great time for a violinist to shine. And her favorite piece? “I have always been fascinated with Tchaikovsky’s works of The Nutcracker,” she says.

HEAR HER: IN THE LAPORTE COUNTY SYMPHONY ORCHESTRA

32

nov | dec issue 002

H O L I DAY SOUNDS CA P E SA MP L ER

By Kathryn MacNeil For some, Christmas isn’t the same without a festive feast of sacred carols, contemporary pop favorites or classical traditions. Here are some of Northwest Indiana’s many live musical performances that are sure to deliver.

DEC 1 and 2 A Carol Festival 7:30pm Fri, 5pm Sat, Chapel of the Resurrection Valparaiso University. valpo.edu Every year, this highly anticipated concert draws crowds to the exquisite Chapel of the Resurrection, where choirs, bells, a majestic pipe organ, and the university’s symphony orchestra and concert band delight attendees with the sounds of the season.

DEC 7 Northwest Indiana Symphony Orchestra—Holiday Pops!

7:30pm, Star Plaza Theatre 8001 Delaware Pl Merrillville. nisorchestra.org NISO’s annual holiday concert will feature the Symphony Chorus,

Hobart String Orchestra and Crown Point High School Chorale, bringing holiday favorites old and new to an enthusiastic audience. A rousing sing-along and a special visitor from the North Pole are particular crowd-pleasers each year.

DEC 9 Holiday at the Pops Concert 7pm, LaPorte Civic Auditorium 1001 Ridge St, LaPorte. holidaypopslaporte.org The Healthcare Foundation of LaPorte presents this Holiday at the Pops Concert, headlined by the LaPorte County Symphony Orchestra, featured soloists, and the LaPorte County Children’s Chorus. The proceeds of the Holiday at the Pops Concert support children-focused health and wellness programs.

DEC 15 South Shore Orchestra—Holiday Pops!

7:30pm, Memorial Opera House, 104 E Indiana Ave, Valparaiso. memorialoperahouse.com The SSO presents a holiday celebration for the entire family, featuring traditional and contemporary music (including selections from the Disney film Frozen) and a visit from Santa.

DEC 17 Oak Ridge Boys Christmas Show 4pm, Star Plaza Theatre, 8001 Delaware Pl Merrillville. starplazatheatre.com The beloved Country Music Hall of Famers make their annual stop at the Star Plaza Theatre, bringing a mixture of traditional and contemporary holiday songs to loyal audiences.

T HE I DE A B O O K

MAKER CLASS DIY Sa nta Or na ments

HERE magazine has partnered with local makers who have generously offered to share their expertise. In this issue, Katie Lippens of Drifted Art & Design gives a simple tutorial on how to make your own ornaments from driftwood.

Supplies: Driftwood pieces, 4” to 6” long Note: The pieces used in the photos are driftwood bark, which has a rough side and a flat side. (Paint on the flat side.)

These are very easy to find on our Lake Michigan beaches.

FolkArt milk paint (can also use acrylic paint) FolkArt primer and sealer (can also use matte finish spray) Paint brush set Foam brush (for primer and sealer) Scissors Twine Drill and 1/8” drill bit

DRIFTED ART & DESIGN Based in Michigan City 219.561.4371

Photography by Monica Zibutis

34

nov | dec issue 002

1. Make sure driftwood is dry and free of sand. Choose the end where the ornament will hang (where the hat will be) and drill hole.

2. Top of Hat, Hair and Beard: Paint very top and ¾ of the remainder, front and back, with Milky White.

3. Face: Paint rounded rectangular shape in Pale Peach or the skin color of your choice. Allow 5 minutes to dry between colors.

4. Santa Hat: Paint the remaining exposed wood with New England Red. To ensure that the red paint will not bleed onto the white areas, use different brushes for each area.

6. Eyes: Paint the same half-moon shape as eyebrows and add a small dot underneath, using black paint.

7. Nose and Mouth: Use New England Red to paint the following:

Nose: Add a small dot above mustache.

Mouth: Paint any lip shape in little triangle area between mustache and beard.

8. Using foam brush, coat with sealer. Once dry, thread the twine (6” long).

9. Hang on your Christmas tree, wreath, garland or any holiday décor.

5. Facial Hair: Use Monumental Grey to paint the following: Eyebrows: Paint small half moons.

Mustache: Paint upside-down V. Beard: Leave small area for mouth. Paint as much of the bottom for the beard as you would like.

readheremag.com

35

W HEN THE HOLI DAYS HU RT

By Mark Loehrke Illustration by Michael Pancini

The holiday season has an image problem.

Gently falling snow. A festively decorated house filled with dozens of happy friends and family members. A brightly lit tree festooned with an abundance of gifts. With such traditionally idealized images, one might ask, “Where’s the problem?”

“In our society, we have built up such big expectations of the holidays, and they don’t often live up to those expectations,” says Terry Top, a marriage and family therapist and the executive director at New Leaf Resources. “The holidays represent family traditions and celebrations, and we want them to be happy times that are shared with those we love and care about and filled with positive memories, but often they are not.”

Indeed, particularly for those facing the holidays in the wake of the loss of a loved one, a serious illness, a significant financial setback or a recent divorce, the notion of a perfect holiday may seem more remote and unattainable than ever, compounding feelings of loneliness and depression they may already be experiencing throughout the year.

“We tend to have an idea in our minds about what the holidays should be, and when you’re ill or when you’ve lost someone, that picture has changed,” says Toni Halgas, a licensed clinical social worker with the Employee Assistance Program at Franciscan Health, who also worked as a hospice social worker and bereavement coordinator for eleven years.

“Those expectations aren’t able to be met, and that causes stress and sadness and anger and frustration.”

Both Halgas and Top agree that rebuilding the holiday picture with expectations that more realistically align with one’s true life circumstances is the key to getting past those feelings of despair. And Halgas says the first step to that kind of acceptance is recognizing the loss and carving out the necessary time and space to grieve. “First and foremost is being aware of what you’re feeling, and accepting and honoring those feelings, and giving yourself a chance to heal,” she says.

With that self-realization in place, the process of building new holiday traditions and experiences can begin. Whether those traditions involve new groups of people, a scaling-back of prior extravagances or a focus on volunteer work or charitable service, the goal should be the same—to adopt a vision of the holidays that more closely resembles the life one is actually leading; in other words, to solve the season’s image problem.

“Be proactive about the holiday that’s coming up,” Halgas says. “Be willing and able to either do what you always did but maybe with other people, or be willing to change and do something else entirely. Instead of sitting there bemoaning the fact that life has changed, make the choice to be happy and to be accepting. You may not like the new reality, but you don’t have to be miserable about it.”

TH E G I F T O F EMPATHY When a friend, family member or coworker is confronting a personal crisis or even just a new, unwelcome life situation at the holidays, the best gift probably isn’t something that comes from a store. Terry Top and Toni Halgas have a few dos and don’ts for making the holidays just a little bit brighter for those facing loss, illness or loneliness during the season.

DO invite them to your gatherings or activities and include them in your traditions and family.

DON’T try to approximate their grief with how you might react in a similar situation.

DO go out of your way to openly listen to their thoughts and feelings, allowing them to work through their sadness.

DON’T minimize their loss by saying it’s not so bad or encouraging them to simply get over it.

DO give them time to process their feelings and to figure out what they may have in mind for their new holiday traditions. readheremag.com

37

Nordic NOEL For Hebron’s Jen Streeter—a creative, self-taught, so-talented-it’s-unfair interior designer—decorating for Christmas is a special treat. This shouldn’t come as a surprise to anyone who follows her on Instagram (@blissfully_eclectic), where she regularly posts photos and stories of some brilliant new design concoction she’s dreamed up. Her home is her canvas, the décor constantly changing from month to month, but always staying consistent with her signature “eclectic-boho-glam” style.

Even for this design veteran, Christmas adds a little magic into the mix. “What I love best about decorating for Christmas is that it gives you permission to add some glitz and glamour to your space that it normally may not have,” Streeter says. “It all gives the impression that it’s a special time of year.“ We asked Jen to share her ideas for a cozy, Christmas look. “My inspiration and theme for this shoot stems from my love of Nordic interiors,” she says. “I love the rustic simplicity and black and white color scheme. It helps create a cozy holidayfeel without over-filling the space with too many themed pieces.”

Using just the right amount of the Christmas theme is key, Streeter says. “Focus on the ‘wintry feels’ in your décor instead of everything Christmas-specific. Pick a few things that are directly Christmas décor related and then focus the rest of your items on the winter season. That way, when Christmas is over, you can still leave up some things that speak to the cold weather outside.”

Streeter takes us through a tour of her own winter wonderland. words by Julia Huisman photos by Brad Wolf

38

nov | dec issue 002

You don’t have to have a Christmas tree to have Christmas spirit! Here I took a nice-looking branch from one of our trees outside, stuck it in a container with a bit of water, and strung battery-operated twinkle lights on it for the Charlie Brown Christmas tree effect. It adds a touch of winter to this corner, and then candles bring all the coziness to the party.

readheremag.com

39

This little seating area was the perfect spot to add a luxurious faux-fur throw and small touches of Christmas. I took three small Christmas hoops and hung them inside a blacked-out picture frame for a contained mini gallery. And I love putting twinkle lights on my cactus! A Christmas-themed phrase on my letter boards adds a cute touch and a wooden tray with jingle bells and bottle brush Christmas tree make for an adorable holiday vignette.

40

nov | dec issue 002

readheremag.com

41

Personalizing Christmas is always fun for the family, and a huge Naughty or Nice list drawn on a roll of brown paper is just so whimsical. I ordered the paper from Amazon and then enlisted the help of my talented friend to do the drawing for me. Hanging stars from the ceiling is another way to bring holiday imagination to life for the kids. And a simply lit Christmas tree keeps things chic but festive.

42

nov | dec issue 002

Hanging stars in a window with little sparkly, golden banners and lights is a delicate holiday adornment that I will leave up even after the holidays. I’ll remove all the stars except for the one in the middle to pare down but keep the glam.

readheremag.com

43

I dressed our beams with a golden Merry Christmas banner that really makes the living room feel almost like a movie set. It’s a small touch, but the placement makes it feel magical. Then there’s the firewood stuck in a few corners. Cut firewood adds character to the space and brings that wintertime dynamic.

44

nov | dec issue 002

JEN STREETER For more dĂŠcor inspiration or to contact Streeter, follow her on Instagram at @blissfully_eclectic or visit jenstreeter.com.

FE AT URES

LONGI NG FOR

With so many gadgets and goodies available to fulfill every wish list, what so many of us want for the holidays is a breather. We long to get off the holiday hamster wheel of running from work to home, school play to office party, store to store, subsisting on coffee, fast food and obligations. Burnt out, we envy Grandma’s empty calendar space and full table. We crave the comforting connection of cultural traditions.

“Making potica took a lot of time, but hey, time meant nothing to old-time cooks,” my mom, Terry Morris, tells me when I ask about the process of making the traditional Slavic holiday bread of our Slovenian ancestry. It’s a family tradition I have yet to try myself, and I decided this will be the year in which I learn how to make potica from my mom.

ROOTS wo rd s A M A N DA W I LSON p hotos A M Y S H E R E E M E LTO N

46

nov | dec issue 002

Knowing my hectic schedule, when I made this request, my ever-practical mom’s initial advice was, “You can buy tradition.” And it’s true. Thanks to a variety of chain and specialty shops, tradition is largely available in the freezer section or behind the counter.

But this year I’m taking a cue from generations of Slovenian grandmothers past to take an unscripted, unscheduled day to spend in the kitchen with my mom. Instead of buying tradition, I’m making it by making time for it. And I spoke to four others who feel the same.

K I M KO RTU M DUTC H

“Dutch bingo” is a favorite pastime in the heavily Dutch communities of Northwest Indiana. Kim Kortum of Crown Point explains, “You’ll often hear people refer to playing ‘Dutch bingo’ when they meet someone new.

This means they spend a few minutes going through where they went to school or church, or who they are related to, in an effort to see how they are connected or related to each other. And once you get to the point where you know the same people or figure out how you are related, that’s your ‘bingo.’ Everyone is someone’s cousin or knows your cousin.”

Because Kortum was one of seven children, her childhood Christmases didn’t include a lot of presents but were filled with major fun and food. Traditional Dutch foods including banket, a pastry with an almond filling in the center, were staples of Christmas celebrations. Kortum’s grandmother made it, but she says you could also buy it at Walt’s in South Holland. “It is usually in the shape of a log, but in some areas people twist the log into the shape of letters and call it Dutch letters,” she says.

Although traditional favorites can be purchased, Kortum says there’s nothing that equals fresh-made goods such as oliebollen, Dutch donuts in the shape of a ball that are filled with raisins and rolled in sugar after they are deep fried. Kortum’s husband, Brian, makes oliebollen on Christmas Day for Kim and their three daughters. “We enjoy spending the day at home in our Christmas jammies eating all the fresh oliebollen we can stomach and playing with new toys,” she says.

Tradition is important in connecting families to their past, Kortum says, but not as important as the reason that her family celebrates Christmas. “I love the Christmas story told in the Bible,” she says. “The Dutch have a very strong Christian heritage, and that’s what Christmas is about to me.”

DUTCH OLIEBOLLEN

“AT HOME IN OUR CHRISTMAS JAMMIES EATING ALL THE FRESH OLIEBOLLEN WE CAN STOMACH” readheremag.com

47

POLISH SUGAR COOKIES

ERI N N H EC H T P OL ISH

Grandmas had no need for clocks or written recipes. “Nothing was a recipe with a Polish grandma,” says Erinn Hecht, of Griffith, recalling her grandmother’s comforting Christmas dishes, traditions she brought over from her native Poland. “I’ve talked to other people who say the same thing of their Polish grandmas—that they just knew how to make things.”

Hecht says that Christmases at her grandma’s house were celebrated every Christmas Eve with an abundance of family and food. Hecht’s grandma made pierogi by hand for the extended family of around twenty, typically filling them with sauerkraut, mushrooms, potato and onion, or a sweet farmer’s cheese. Fish was also popular but, while Hecht enjoyed fried fish, the one traditional dish she still eschews is pickled herring. “All the other people ate it, but I wouldn’t go near it,” she says.

Dinners were served in courses starting with soup, which typically included a mushroom soup and a Polish borscht made with beets.

“My grandma made the best borscht,” Hecht says. “I can still remember what it tastes like, it was that good.” Her grandma’s sugar cookies were equal parts culinary delight and

mystery. “They were rock hard but they were good, I don’t understand it, with a shimmery kind of melted sugar glaze.”

When you’re Polish, you’re Catholic, Hecht says, and oplatki wafers were part of the festivities. Reminiscent of the wafers used during communion at Mass, she says, “We would walk around the house, each of us with our own wafer. We’d go up to every family member, break off a piece from the other, eat it and wish them a Merry Christmas, ‘I love you,’ or other blessing. You didn’t stop until you hit every family member.”

To her regret, Hecht never obtained her grandma’s recipes and has spent years trying to replicate them since her grandma passed away. She advises spending time observing and writing down family recipes so they’re not lost when loved ones pass away.

“Grandma was the Polish glue who held everyone together when it came to the traditional things,” Hecht says, noting that she misses many of the Polish Christmas traditions of her childhood. “But, Christmas still means family, friends and being able to see the people you’re supposed to be spending time with. I don’t miss the herring, though.”

“ N OT H IN G WAS A REC I P E W I TH A P O L I S H G RA N D M A” readheremag.com

49

TATJA N A N EN A D OV I C H SERBIA N

For Tatjana Nenadovich, a Serbian Orthodox Christian, Christmas is a time to celebrate the roots of family, the birth of family, and a new beginning. Both Nenadovich’s parents and her husband Nick’s parents emigrated from Serbia to the United States. On the calendar used by the Serbian Orthodox Church, Christmas Day falls on January 7, quickly followed by New Year’s Day on January 14. “Christmas provides a lot of joy, love and the hopeful anticipation of ending the old year and starting a new year,” says Nenadovich, who recently moved from Chesterton to Hinsdale, Illinois, with her family.

The Serbian Orthodox Church observes a strict 40-day fast before Christmas, broken on Christmas Day. During this period, there are no wild parties, celebrations or extravagant food, Nenadovich says.

Christmas Eve services at churches like the Nenadoviches’ home church, St. George Serbian Orthodox Church in East Chicago, often have hay on the floor, representative of the nativity manger. Many Serbian homes, too, have hay on the floor for Christmas Eve. After the Christmas Eve service, everyone follows the priest to watch him place the Yule log, or badnjak, on the fire. Everyone takes a branch home as a symbolic representation of people bringing Jesus into their homes.

Like the service, Christmas Eve food is simple, comforting and filling, with dishes like a potato strudel and krofne, a type of donut. The fast is broken on Christmas Day; after Christmas liturgy, Nenadovich says that families go home to enjoy a hearty lunch complete with some type of pork or meat and desserts. Her mom makes polenta with cream cheese, which is served in a single bowl with one spoon for everyone to share.

“Everyone uses the spoon to eat out of a single bowl to promote closeness, to honor and celebrate family, peace and love.” After eating the polenta, she says, family members go around the table with a traditional Serbian Christmas greeting, and, “we also go around the table and kiss family members three times,” she says. This traditional greeting is used in lieu of “hello” with fellow Serbians for the next 40 days.

Nenadovich, along with her daughters, is learning from her mom how to make traditional recipes to carry on their legacy of heritage and faith. “Memories of Christmas are memories of family and of a joyous time of year. As family members get older, children leave, but what brings them back is religious traditions like our Christmas celebrations. It’s something you always make time for.”

“EVERYONE USES THE SPOON TO EAT OUT OF A SINGLE BOWL TO PROMOTE CLOSENESS” 50

nov | dec issue 002

SERBIAN POLENTA

readheremag.com

51

GUATEMALAN TAMALES

52

nov | dec issue 002

A L EX H U TC H I N S GUATEMA L A N

Alex Hutchins, of Valparaiso, is a proud Region resident but misses Guatemala, where she emigrated from at the age of 14.

“Compared to here, nobody is in a rush,” she says. “In Guatemala, people go to work but if someone says, ‘Hey, let’s have a cup of coffee,’ ten friends would come over with one bringing a cake and another one making dinner. That’s what I love about Guatemala.”

Hutchins, who was born in the United States but moved to her mother’s native Guatemala at the age of three when her parents divorced, recalls this happy convergence of togetherness and food during holidays. As with much of Latin America, Guatemalans participate in the Day of the Dead celebration each year at the beginning of November, honoring loved ones who’ve passed away.

“We get together at someone’s house and have fiambre, a dish we make with a lot of ingredients like beets, carrots and cauliflower. It’s so good. We follow that with a cup of coffee, then we go to the cemetery and visit our loved ones who’ve passed away.”

Preparing for Christmas is a festive group activity. The week of Christmas, Hutchins

says, the family gets together to start preparing homemade tamales wrapped in banana leaves, and filled with a special dough and a variety of fillings including pork, chicken, peppers and plums. The tamales are steamed, with 50 or more made.

Family celebrates together on Christmas Eve with music, the tamales, and ponche, a kind of tea with cinnamon sticks and a variety of fruit such as grapes, peaches and apples, served warm. In Guatemala, Christmas starts with a literal bang with fireworks at midnight.

As people go outside to watch, Santa stays behind to fulfill present duty. Everyone who is hardy enough to stay up past midnight opens presents.

Hutchins’s Guatemalan stepmom does the traditional holiday cooking these days.

Hutchins herself, a busy working mom of two young children, says the most important tradition that she maintains is one that transcends cultures—the tradition of making time for family. “It’s sad that Christmas is the only time where people are making time to get together. Being able to rejoice and get together with family shouldn’t just be a once-a-year thing.”

“BEING ABLE TO REJOICE AND GET TOGETHER WITH FAMILY SHOULDN’T JUST BE A ONCE-A-YEAR THING.” MAKE YOUR OWN | Visit readheremag.com for recipes of some of the cultural dishes mentioned in this story.

A PLEA TO EAT MORE MEALS WITH THE PEOPLE AROUND YOU

WORDS To ny So rci

54

nov | dec issue 002

P H OTOS Bra d Wo lf

IS THERE ANYTHING MORE COMMON THAN A TABLE? Every home has one, at least. Restaurants have numerous tables. Your favorite coffee shops and brewpubs have tables. Your workplace has a table.

Parks, libraries, churches and schools all have tables. We even turned a three-foot-tall wooden jerk box at my gym into a table.

I eat three meals a day at a table, oftentimes four.

I work from a few different tables throughout the week and I’m currently writing this at a table. In a given month I drink countless amounts of caffeine and craft beer at, you guessed it, a table. I even built a handful of tables this year.

Despite the commonplace of the table in your life and mine, connecting with neighbors and building community around these tables is sadly uncommon and often a difficult thing for most.

communal event, bringing together family members, neighbors, even strangers. At its most ordinary, it involves hospitality, giving, receiving, and gratitude.”

A common meal has this ability to bring people together and connect us in a very subtle, unassuming way. A bit of mystery in something mundane. At the table we’re compelled to share the salt and our stories, to put our phones down and opinions out there. Grabbing lunch with coworkers always comes with a free side of empathy as we ask, “How’s things?” and then listen to others and learn what life is like for someone other than ourselves.

The reason for the hard shift from an all too common, inanimate object to the phenomena of fostering existing relationships and forging new ones is due to the fact that these two are hard to separate.

Meals war against our impulses to retreat and spur us on to interact and engage with those around us.

At the table we relearn that spending time with people is better than getting lost in our phone apps.

In short, meals are communal. And since we’re communal beings, sharing meals together is an imperative if we want to maintain our humanity or better yet, flourish.

Oh, the Humanity!

Missing the Meal

Author Wendell Berry, in his book Bringing it to the Table, wrote, “You can eat food by yourself. A meal, according to my understanding anyhow, is a

Sadly, the old phrase “familiarity breeds contempt” rings true in the case of the meal. Because of its commonplace and simplicity, plus our

readheremag.com

55

ever-increasing busyness, meals have been forgotten for their social and relational power and reduced to a necessary intake of food or, even worse, an inefficient waste of time.

the trend… odd behavior like suggesting to someone else the possibility of coming over to share a meal. The even odder behavior of actually setting a date.

In the book Bowling Alone: The Collapse and Revival of American Community, author Robert Putnam points out that over the last 25 years there has been a 43 percent drop in family meals, a 35 percent drop in having friends over for meals, and the average meal is lasting only 20 minutes. Recent studies found that 80 percent of employees do not take regular lunch breaks, and Millennials prefer eating solo.

After you’ve cut through my sarcasm with a chainsaw might I suggest that, since we’ve all formed a rogue resistance group in the relational decay rebellion, we take out a couple of our enemies: fear of what others think and the need to be impressive.

Sadly, it seems we’re not flourishing. Connection with each other is fading fast and we’re eating alone even faster.

Everyone, Rebel!

Now, if the decline of sharing meals together—and the subsequent relational consequences—is becoming more of a regularity, then erratic hospitable behavior will be the only thing to buck

56

nov | dec issue 002

How did we ever get to the place of feeling we need to be a more polished, well-put-together version of ourselves when we host? Damn you, Pinterest!

Cooking shows, finely curated Instagram accounts and staged photoshoots have turned hosting a meal into performing arts. Even lifestyle magazine Kinfolk, in their efforts to spur on a revival of community by promoting simple and unsophisticated meals and gatherings, can seem unattainable to most in the way they portray hosting.

This group of families meets weekly at the Sorci home.

Anxiety and fear surrounding hosting meals grow even worse around the holidays. Hosts all over the country, in an effort to replicate some picture they saw on the Good Housekeeping website and the need to “do it better than Jenny” did last year, often forget that it’s people that matter, not the quality of your pecan pie. Just grab Costco’s pie, ditch the performance, and enjoy the people around you. Let Jenny’s hair grow gray before yours.

Power to the Unimpressive Over the years I’ve tried to encourage the building of community among a variety of different groups of people, and I’ve heard plenty of excuses on why hospitality and welcoming people over for meals seems like such an impossible task.

“We’re crazy busy.”

“I’m a terrible cook.”

“We have some unfinished projects at the house.”

“I’ve lived here 10 years. It would be odd to begin now.”

readheremag.com

57

Side note: if we ever meet face to face, remind me to tell you how long our kitchen sink plumbing was exposed for all to see immediately upon walking through our front door, with a rough estimate of how many gatherings we hosted during that time.

While some of these excuses are legitimate, please grant me this: We’re all afraid to some degree.

Afraid our house and its décor, along with our table, food, cocktails, clothes, hair, weight, coffee, cooking, lawn, television and patio furniture, aren’t good enough. We’re afraid we’re not good enough.

At the table we are equals. Even the fact that we’re sitting down for a meal shows we all share a common frailty. Regardless of the size of your home or income we all need to eat three times a day to survive. We’re human. And at the table we’re human together. In this way, meals are a great

way to shed the cultural cancer of comparison and keeping up with the Joneses.

Build Community and a Bigger Table Late author, chef, theologian and Episcopal priest Robert Farrar Capon once said that “a [person] is worth knowing only with their guard down, their head up and their heart rampant on their sleeve.”

I love getting to know people around a table with their bellies full of food and ten dollar merlot.

Their guard is certainly down and their opinions, passions and embarrassing stories fly out of their mouths freely. Who we are around a table is a clearer picture of who we really are. And who you are—not the guarded and Photoshopped version— is probably pretty cool, so just go that route.

Tony and his wife Pam have four kids and live in Crown Point, where he works as a copywriter/project manager at Sawdust Creative Agency. Tony is also an author, speaker and trainer/coach with the Table Network. He asks that no one touch his beard. Thanks.

58

nov | dec issue 002

Once we’ve died to the hospitality hoopla you’ll find there is a lightheartedness in opening your home to others, allowing you to slow down and enjoy yourself and your guests.

Listening. Laughter. Connection. Building community. Around the table. Can you envision it?

I leave you with one last backyard barbecue battle cry. Rebel against your natural impulse to isolate yourself and eat alone in the name of efficiency.

Rebel against your six-foot privacy fence and even shorter table. I double dog dare you to press further

into the relationships around you in your neighborhood and at the coffee shop, gym and office. Aim your mouth at your neighbor and say these words: “You should come over for dinner sometime.” And then I triple dog dare you to actually follow through.

What you’ll find in doing this is that you were meant for others. To know others and be known by them. To serve others and be served by them. To love others and be loved by them.

SO, YOUR HOUSE? WHAT TIME? AND WHAT CAN I BRING? readheremag.com

59

E H T THE YL F R E T T U B BUTTERFLY T C E F F E EFFECT Even as the trees go bare and the ground freezes, there is life coming from the art we create. Fashion is an art form that everyone practices—young or old, urban or rural, artistic or not—meaning new ideas are being generated everywhere and upon every sartorial choice we make. As we transition into winter, we celebrate the precious glimpses of life and growth that do occur within these moments.

Photography by Elizabeth Grace Clothing: The Annex / Highland Jewelry: Rachael Blane of Autumn Shadows Design / Valparaiso Hair: Madeline Chambers Raspe / Crown Point Makeup: Brittany Hennings / Crown Point Nails: Jessica Warzyniak of Ooh Nice Nails / Crown Point Models: Seraphina Llessur / Gary 27 Blue / Highland Locations: Lemon Lake County Park / Crown Point Salem United Methodist Church / Hebron

60

nov | dec issue 002

27 $ , s l i at e d e c a l h t i w ss er d i x a m k c e n -V h c n u P y e n o H | Honey Punch V-neck maxi dress with lace details, $72

62

nov | dec issue 002

26$ ,sserd ixam retlah reehs hcnuP yenoH | Honey Punch sheer halter maxi dress, $62

96$ ,sserd ellut dereyal 2Q | Q2 layered tulle dress, $69 64

nov | dec issue 002

:]tfel[ anihpareS nO 24$ ,tnap detsiaw-hgih 2Q | 23$ ,pot porc niuqes otamoT suolaeJ :eulB 72 nO 63$ ,pot retlah eveels gnol reehs hcnuP yenoH 84$ ,triks debbir atokaD BB yb kcaJ

On Seraphina [left]: Jealous Tomato sequin crop top, $32 | Q2 high-waisted pant, $42 On 27 Blue: Honey Punch sheer long sleeve halter top, $36 Jack by BB Dakota ribbed skirt, $48

SN OW ED IN

F ESTI V E C HRI STMAS COOKIES T HAT ’LL ME LT YOUR HE ART We asked Adam Wiltfang of Designer Desserts, the local bakery known for its imaginative concoctions, to share some of his favorite Christmas cookie recipes for your family… even including your pup.

PHOTOS | BRAD WOLF

66

nov | dec issue 002

readheremag.com

67

HOLI DAY SUG AR C O OK IE CU T- O U TS 1-1/2 cups butter, softened 2 cups granulated sugar 4 eggs 2 teaspoons vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt OPTIONAL: for an additional boost of flavor you can add 1/3 cup grated almond paste. Add this when creaming the butter and sugar.

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover, and chill dough for at least one hour (or overnight).

2. Preheat oven to 375 degrees F. Roll out dough on floured surface 1/4- to 1/2-inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3. Bake 6 to 8 minutes in preheated oven. Cool completely on the pan. Makes about 2 to 3 dozen cookies depending on cutter size.

4. Decorate cookies with your favorite frosting and sprinkles. You can even brush them lightly with an egg wash before baking and apply colored sugar. You can use a basic royal icing recipe (see page 71) to decorate any cookie. This icing will dry firm to the touch. You can pipe it first to create borders and trim and then use the same frosting thinned down with a little extra water to float and fill in larger areas.

This frosting takes food coloring very well, so the possibilities are endless.

68

nov | dec issue 002

GI NGE R B R E AD C UT-OUT C O O K I ES 2/3 cup molasses 1 cup packed brown sugar 1 tablespoon ground ginger 1-1/2 teaspoons ground cinnamon 3/4 teaspoon ground allspice 1/2 teaspoon ground cloves 2 teaspoons baking soda 1 cup unsalted butter, cut into 1/2-inch pieces 1 large egg, lightly beaten 1 tablespoon pure vanilla extract 4 cups unbleached flour, plus more for dusting 1/2 teaspoon kosher salt 1. In medium-size heavy saucepan combine molasses, brown sugar, ginger, cinnamon, allspice and cloves. Bring to a boil over medium heat. Stir occasionally. Remove from heat. Stir in baking soda.

Stir in butter, 3 pieces at a time, letting each piece melt before adding more. When butter is added and melted, add lightly beaten egg and vanilla extract. Stir to combine. Let cool slightly and then stir in 4 cups flour and kosher salt.

2. Preheat oven to 325 degrees F. If using a convection oven, turn temperature down to 300 degrees F and cut back on baking time by a few minutes. (Ovens will vary, so try out the first tray and then time accordingly after that.)

3. Transfer dough to lightly floured surface and knead, dusting with flour as needed to prevent sticking. Knead 30 seconds to 1 minute until dough is soft and easy to handle. Cut dough in half, wrap half in plastic wrap and keep at room temperature. If the dough gets too warm, you can place in the refrigerator for up to 30 minutes to chill and make easier to handle. Roll out remaining half into a round about 1/4-inch thick on lightly floured surface. Cut out as many cookies as possible and transfer to baking sheets lined with parchment paper, set about 1 inch apart.

4. Place in oven for 12 to 14 minutes, turning sheet trays halfway through baking.

5. Remove from oven and let cool on tray for 4 minutes. Transfer to wire racks to cool completely.

Meanwhile, roll out, cut and bake remaining dough.

6. Decorate completely cooled cookies with icing. Let iced cookies dry 1 hour before storing in airtight container. Makes 3 dozen depending on the size of your cookie cutters.

readheremag.com

69

C HOC O L AT E C R IN K LE C O OK I ES 1 cup unsweetened cocoa powder (use dark cocoa powder if available) 2 cups granulated sugar 1/2 cup butter, softened 4 eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup confectioners sugar

1. In a medium bowl mix together cocoa, granulated sugar and butter. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the cocoa mixture.

Cover dough, and chill for at least 4 hours.

2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into 1-inch balls. (For the cookies pictured, I rolled them into a log and cut them to make them more oblong so there was more surface area to dip half into chocolate.) Coat each ball in confectioners sugar before placing onto prepared cookie sheets.

3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

4. To dress them up, you can take cooled cookies and dip one end into melted chocolate and garnish with your favorite holiday sprinkles.

70

nov | dec issue 002

DOUB LE ST UFFE D C O OK IE SA N D W I C H ES We made these cookies using the previous sugar cookie recipe. Just scoop the dough into 1-inch balls and roll in sprinkles or nonpareils. Slightly flatten on baking sheet, then bake as directed. Once they are cooled, we used royal icing (see page 71) to sandwich two of the sugar cookies together, but not before we placed an Oreo in between. You can also use your favorite flavor of sandwich cookie (for example, a seasonal peppermint would be a great addition).

Pipe a ring of the frosting around the cookies and roll in more sprinkles. The surprise of another cookie is hidden until you bite into it!

Be creative! You can assemble your own cookie sandwich combinations and make it a new holiday tradition.

readheremag.com

71

HOM EMADE DO G B ISC UITS 2/3 cup pumpkin puree or no-sugar-added organic applesauce 1/4 cup all-natural peanut butter 2 large eggs 3 cups whole wheat flour (You can substitute a gluten-free flour as well. We used half whole wheat and half rice flour.)

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper; set aside.

2. Using an electric mixer with a paddle attachment, beat together the pumpkin (or applesauce), peanut butter, and eggs on medium speed until combined, approximately 1-2 minutes.

3. Gradually add 2-1/2 cups flour at low speed, beating just until incorporated.

Add more flour, 1/4 cup at a time, until the dough is no longer sticky.

4. On a lightly floured surface, knead the dough until it comes together. Using a rolling pin, roll out the dough to approximately 1/4-inch thickness. Then, using your favorite cookie cutters, cut out the desired shapes and place onto the prepared baking sheet. They do not spread when baked, so you can place them close together. If you want them to look extra special, lightly brush them with an egg wash before baking. You can even take stamps and press in words like “WOOF” or put your pet’s name on the treats.

5. Place into oven and bake until the edges are golden brown, approximately 20 minutes. Let cool completely on the pan.

6. You can additionally dress them up with some confectionary candy coating. This is the candy chocolate you can purchase at a craft store. Make sure it is candy coating and NOT chocolate. Used in moderation— this is perfectly fine for your furbabies to have, just don’t overdo it.

72

nov | dec issue 002

ROYA L IC IN G 3 egg whites, room temperature 1/2 teaspoon cream of tartar 1 tablespoon pure vanilla extract 5 cups confectioners sugar, sifted 1. In a mixer bowl whip egg whites and cream of tartar for at least 3 minutes until medium to stiff peaks form.

2. Turn speed down to stir and add in vanilla extract.

3. Slowly add the confectioners sugar approximately 1 cup at a time; whip after each addition until incorporated. Then whip on high speed for another 2 minutes.

4. You can always add a bit of warm water to thin the royal icing down to the desired consistency.

C U P CA K ES You don’t have to bake everything yourself! Cupcakes can be ordered from Designer Desserts Bakery.

FIND IT HE RE

Designer Desserts Bakery 56 W Lincolnway, Valparaiso 1000 Eagle Ridge Dr, Ste C Schererville designerdessertsbakery.com

readheremag.com

73

# hereliken ooth erp lace

Day #345 Valp araiso photo | Brad Wolf

74

nov | dec issue 002

T HANK YOU FOR BEING HERE

readheremag.com

TO BE HE RE IS TO BE PRESE N T IN T HIS PL AC E .