Thursday, June 15, 2017
IDS
Your guide to Taste of Bloomington
page 4
Indiana Daily Student | idsnews.com
BASEBALL
Dedelow drafted in 9th round Hoosier chosen in 2017 MLB Draft by the White Sox From IDS reports
Craig Dedelow’s decision to return to IU for his senior season paid off. After being drafted by the Pittsburgh Pirates in the 34rd round of the 2016 MLB Draft, the centerfielder decided Craig to improve his draft Dedelow stock. In his final season, Dedelow enhanced his draft position with a monster senior year. Following a 19 home run campaign, Dedelow was drafted in the ninth round of the 2017 MLB Draft by the White Sox on Tuesday with the 267st selection. Dedelow was a three-time AllBig Ten selection and was named IU’s offensive MVP in 2016. He was IU’s 89 all-time draft pick. In recent years, IU has had many players selected in the draft. Since 2009, 17 Hoosiers have been picked in the first 15 rounds. Dedelow finished the 2017 season second in the Big Ten with 19 home runs and total bases, with 135. He was fourth in slugging percentage (.563) and fifth in RBI (54). His 19 home runs in one season SEE BASEBALL, PAGE 8
SOCCER
ALISON GRAHAM | IDS
Violet Hall looks at music books at the Monroe County Public Library. Violet just started playing the violin with the help of her 3D printed arm, which was designed by an IU lecturer.
Printing hope Local girl receives 3D-printed arm from IU professor By Alison Graham akgraham@indiana.edu | @alisonkgraham
One of the best parts of Violet Hall’s 3Dprinted arm is the pair of pipe cleaners she can attach to hold her violin bow. In fourth grade, which she starts in the fall, they learn to play an instrument. Most of the students at Binford Elementary will learn how to play the recorder, but not Violet. “It’s kind of tricky doing a recorder with one hand,” Violet’s mother, Milet Hall said. Violet, 9, was born without her right hand or forearm. Ever since, her parents have tried different prosthetics to help her do what other kids do almost everyday — ride a bike, climb the monkey bars or play
“I saw this as an opportunity to use this technology in an important way. Personally, I know Violet and she is a very special little girl.” Jon Racek, lecturer, School of Art and Design
an instrument. Now, Violet is closer to doing those things thanks to the work of an IU researcher who 3D printed a prosthetic arm for her this past spring. Milet attended the IU Science Fest with her two daughters last year. They had a 3D
printer out for people to try and she was amazed. “I thought it was so cool that you can make anything and everything out of it,” she said. She later went home that day and researched it further. She found a site from a group called e-NABLE, which has created an open source network of people who need prosthetics and those who have 3D printing capabilities. Milet shared it on Facebook and asked if anyone knew how to make something like that or had access to a 3D printer. Jon Racek, a lecturer in the School of Art and Design, saw the post and reached out
Freshmen named to National International chef leads Cardinal’s kitchen Team SEE 3D, PAGE 8
By Clark Gudas
ckgudas@umail.com | @This_isnt_Clark
From IDS reports
Three incoming freshman Hoosiers were named to US-U18 Men’s National for the team’s upcoming trip to Portugal. Forwards Justin Rennicks and Griffin Dorsey and goalie Trey Muse were all selected to the team. 20 players were Justin selected for the Rennicks team’s third gathering and second international tournament of 2017. In the Lisbon International Tournament, USA will play Japan on June 14, Norway on Griffin June 16 and Portugal Dorsey on June 18. All three have already made their debut with the U-18 player pool and have registered at least two seasons in the United States Soccer Trey Muse Development Academy. Rennicks leads the team with five seasons in the Academy and was the No. 20 overall prospect as rated by TopDrawerSoccer.com. Dorsey was rated the No. 18 recruit by TopDrawerSoccer.com and played three seasons with the Colorado Rush in the U.S. Soccer Development Academy. Muse was rated the No. 88 recruit by College Soccer News and played with the Seattle Sounders in the U.S. Soccer Development Academy, making 32 starts over two seasons. Andrew Hussey
From New York to India, Dean Wirkerman has devoted his career to food. Now, as executive chef at Cardinal Spirits, he is further honing that worldwide experience here in Bloomington. Since February 2015, Cardinal Spirits has offered craft cocktail, whiskey, gin, vodka and rum and won regional and national awards for their spirits. Starting in late May, the restaurant has offered meals and appetizers along with their cocktails and other spirits. For Wirkerman, creating food is about finding the authentic recipe. “I want to find, not a chef’s interpretation of something, but something a grandmother cooked, the same recipe that’s been passed down two hundred years,” Wirkerman said. Wirkerman is a graduate of the Culinary Institute of America, and has worked in countries such as India, France, Japan and Italy. His professional experience includes chef de partie at Per Se, a 3-star Michelin restaurant in New York City and at Charlie Trotter’s, a legendary fine-dining restaurant in Chicago. His menu at Cardinal Spirits strives to create food genuine to southern Indiana. One of his creations, porketta, is composed of braised pork with creamy cornbread polenta, fennel and smoked paprika. With pork and corn as staples, co-founder of Cardinal Spirits Jeff Wuslich said the dish is very “Indiana.” “These are really wonderful midwestern dishes done in a really fun way,” Wuslich said. For Wirkerman, creating these
XIAOAN GUAN | IDS
Dean Wirkerman, the executive chef of Cardinal Spirits, prepares homemade bread and butter.
particular dishes was about localizing recipes to a specific region. “On my travels, I looked for these authentic recipes that explain where you are in the world,” Wirkerman said. “It goes to speak of a time and place. I think we can do that here in Bloomington.” Not only does Wirkerman and the Cardinal Spirits kitchen strive to create recipes authentic to Bloomington, they plan to change their menu as the seasons change. “The whole menu is seasonal,” Wuslich said. “Our cocktail menu changes five to six times a year, and we hope to change the food menu the same amount.”
As an example, Wirkerman described the Secret Garden Salad as a summertime salad. “It’s very refreshing,” Wirkerman said. “Whether it’s our cocktail menu or our food menu, we’re looking at the season. You don’t want something hot or heavy in the middle of a hot summer. You want something cool, a cucumber martini, watermelon, these kinds of juicy refreshing things.” Cardinal Spirits is a proponent of home-grown products. The restaurant buys produce and vegetables from the Bloomington Farmer’s Market and local farms for its dishes.
“I look at what is growing seasonally and then see what I can do to support that,” Wirkerman said. “There’s a lot of strawberries, cucumbers, that support the season.” Wirkerman noted how the Peter Rabbit appetizer’s small turnips can only grow in late spring. “You cannot grow these turnips a month from now,” Wirkerman said. “It’s this time of year, spring, when you find them like this.” Cardinal Spirits not only promotes home grown food, but SEE CHEF, PAGE 8