IDS Welcome Back Edition 2017
Indiana Daily Student | idsnews.com
WELCOME BACK THIS IS YOUR GUIDE TO WHAT HAPPENED WHILE YOU WERE AWAY.
Whether you spent your summer taking too many summer classes, interning for way below minimum wage or sitting on your couch binging your favorite show, we have all the stories to get you caught up. From Lilly King setting her next world-record, to the closing of Yogi’s
Kitchen and Tap, to the release of the seventh season of Game of Thrones, this summer was a hectic one. In this special edition, you can read all our coverage from this summer. We’ll forgive you for not keeping in touch.
CAMPUS • A SECTION OPINION • PAGE A9 SPORTS • B SECTION REGION • C SECTION ARTS • D SECTION WEEKEND • PAGES D1 & D5
Climber honors alumnus
SEEKING SUCCESS
IU graduate Hunter Wroblewski inspires climb at Mt. Shasta By Emily Eckelbarger eaeckelb@umail.iu.edu | @emeckelbarger
IDS FILE PHOTO
Tom Allen speaks to the media Dec. 1, 2016. Allen, who was hired as the defensive coordinator for 2016-17, takes over as head coach for the 2017-18 season after the resignation of former head coach Kevin Wilson.
Challenges await Allen in first season, will face No. 2 Ohio State in first game By Cameron Drummond cpdrummo@iu.edu | @cdrummond97
This time last year, IU Coach Tom Allen was trying to engineer a defensive turnaround for IU football after inheriting what was statistically the worst Big Ten defense of the 2015 season. Now, in August 2017, Allen is undertaking a new challenge. He’s preparing IU for what he describes as the biggest season opener in program history when pre-season No. 2 Ohio State comes to Bloomington on Aug. 31. “I don’t truly care who gets the credit,” Allen said at Big Ten Football Media Day in July. “I care that this team is successful.” The season in between these events saw Allen vastly improve the Hoosier defense before he was named head coach last December, after the resignation of Kevin
Wilson. Wilson is now the offensive coordinator at Ohio State. Allen’s first full season as head coach appears rich with storylines, from seeing how well IU’s offense fares with an entirely new coaching staff to the on-field and offfield dynamics of the opener against the Buckeyes. “The media is going to make a big deal about him being there and myself being here, offense versus defense, but it’s really bigger than that,” Allen said. “It’s not about me or coaches. It’s about players making plays.” On offense, the Hoosiers will be relying on new faces to make plays. Last season’s leading rusher Devine Redding left a year early to turn professional after posting consecutive 1,000-yard seasons on the ground, while IU’s receiving corps were thinned by the graduation of
Ricky Jones and Mitchell Paige. The offensive line took the biggest hit during the offseason, losing three senior starters including third-round NFL draft pick Dan Feeney. The changes come both on the field and on the sidelines. Among the new offensive coaching hires were offensive coordinator Mike DeBord from the University of Tennessee and former Indianapolis Colts player Mike Hart as running backs coach. The quarterback position remains unchanged with senior Richard Lagow back for his second and final year with IU, although Allen said Lagow has brought new leadership qualities with him for this season. “He’s grown and has just taken position, owning it, realizing this is your football SEE ALLEN, PAGE A8
Inside Dunn Cemetery there’s only one gravestone with a colorful ceramic planter behind it. A Lego creation and a sea shell sit on top of the stone. It’s quiet inside the tiny cemetery in the middle of campus, passersby are blocked off from the 30 gravestones or so by a perimeter of stacked limestone. Almost 2,000 miles away from the still cemetery, Craig Medlyn rests at the summit of Mount Shasta in California. He’s climbed four four days through heavy snow to an elevation of 14,179 feet with a guide and a team of climbers. He’s climbed there in the memory of one name, the name on the gravestone in Dunn Cemetery. IU alumnus Hunter Wroblewski died a year ago in a car accident in Florida. Sitting at a traffic light in a 35-mile-an-hour zone, the 27-yearold was struck by a drunk driver going 107 miles an hour. His mother, Nancy Wroblewski, remembers seeing the police officer show up at her workplace in Bloomington. He insisted on a private room to talk to Nancy. When he delivered the news, she understood why. “I had my hand on the desk,” she said. The police officer asked if she needed anything. “I said, ‘Well, you’re going to need to take me home.’” Now, a year later, Medlyn, the senior director at HR Business SEE CLIMBER, PAGE A5
World-traveled chef comes to local kitchen President’s tweets leave locals uncertain By Clark Gudas
ckgudas@umail.com | @This_isnt_Clark
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 it has won regional and national awards for its spirits. Starting in late May, the restaurant has offered meals and appetizers along with its cocktails and other spirits at its 922 S. Morton St. location. 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 200 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 fine-dining restaurant in Chicago. His menu at Cardinal Spirits strives to create food genuine to southern Indiana. One of his creations, porketta, combines braised pork with creamy cornbread polenta, fennel and smoked paprika. With pork and corn as staples, Cardinal Spirits cofounder 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 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.” Cardinal Spirits not only promotes home grown food, but homemade products. It produces more than 15 spirits and does its labeling and corking on site. “We make our spirits from
By Emily Eckelbarger eaeckelb@umail.iu.edu | @emeckelbarger
ence along with a great cocktail experience is critical.” When creating the menu, accessibility to a customer’s diet paired with spirits was an important consideration, both Wuslich and Wirkerman concurred. “I want to speak to the vegetarian and vegan population,” Wirkerman said. “We’re trying to make sure we hit the food the population wants to eat, but also make it combine with cocktails.” Not only accessible in terms of diet, Wuslich said he wanted to find a balance between fulfilling passion and being affordable. “I was in Chicago last week,” Wuslich said. “Regular cocktails were $16, $17. You know, that hurts your soul. Here, you can come have the Peter Rabbit, a cocktail, bread and butter and get out for a reasonable price.” For as much as he has traveled, Wirkerman said Wuslich is as
Aimes Dobbins logged onto Facebook around noon on July 26. Their timeline was dominated by a single story: President Donald Trump had tweeted that transgender people would no longer be allowed to serve in the U.S. Dobbins, an IU senior who identifies as a trans-masculine nonbinary person, said they felt frightened by Trump’s announcement and what the future could entail. “I’m afraid this is just the beginning of the scapegoating and the pointing fingers and the saying ‘you’re not worthy, you’re a burden,’” they said. “It’s absolutely terrifying.” In a series of tweets in the morning of July 26, Trump tweeted, “Our military must be focused on decisive and overwhelming victory and cannot be burdened with the tremendous medical costs and disruption that transgender in the military would entail. Thank you.” Trump’s tweets come more than a year after policies were changed under the Obama administration to allow transgender people to openly serve in the military in January 2016. But transgender people have served in the military as far back
SEE CHEF, PAGE A8
SEE TRUMP, PAGE A8
XIAOAN GUAN | IDS
Dean Wirkerman, the executive chef of Cardinal Spirits, works in Cardinal Spirits’s newly opened kitchen.
scratch, we make our cocktails from scratch and now we want to make our food from scratch,” Wuslich said. After traveling and cooking worldwide, Wirkerman said he thinks Bloomington has great potential for Cardinal Spirits and its locally-sourced cuisine. “We don’t have a fryer, so I wouldn’t call this food nutritious, but you’re not going to feel terrible after you eat it,” Wirkerman said. Wirkerman said he came to Bloomington to serve dishes to those who might appreciate a meal supported with cocktails and other spirits. “I think Bloomington is a great city,” Wirkerman said. “I see a bunch of great things you get in New York and Chicago on a much smaller scale.” Among the values of Cardinal Spirits is also to increase human connection. “We’re all about forming relationships among people,” Wuslich said. “Having a great food experi-