Driftless Issue 5 Preview

Midwest Adventuring

ISSUE 5

Š 2016 Driftless. All rights reserved. All featured photographs, illustrations, and other artwork belong to respective artists.

No part of this publication may be reproduced, distributed or transmitted in any form or by any means, including photocopying, recording or other electronic or mechanical methods, without the prior written permission of the creative directors, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Printed in Louisville, Kentucky.

ISSUE FIVE | Spring + Summer 2016

6 FLIGHT PATTERN words by Lisa M. Hahn and photo by Evan Perigo 8 APRIL SHOWERS BRING MAY FLOWERS photos by Evan Perigo, styling by

Emily Kozik and floral arrangement by Fleur

14 TRADERS POINT CREAMERY interview and photos by Anna Powell Teeter and

Shelly Westerhausen with Traders Point Creamery Farm Team

30 HIGHWAY 14 TO SPRING GREEN words by Danielle Koch and photo by

Anna Powell Teeter

34 STILL BEND words by Cynthia Drescher and photos by Steven Drescher 38 WHEN WAS THE LAST TIME YOU DID SOMETHING FOR THE FIRST TIME?

words by Danielle Wolter Nolan and photo by Leah Fithian

42 DETROIT words and photos by Jesse David Green 60 MIDWEST REPRESENT illustrations by Rachal Duggan 66 UEL ZING COFFEE words by Samuel Welsch Sveen and photos by

Anna Powell Teeter

70 A TOWN I NEVER COULD FORGET words by Brett F. Braley and photos by

Shelly Westerhausen

74 GOLDELUXE interview and photos by Joanna Tilton with Libby Hopper 78 HOW WE EAT recipes by Kelsey Weber and photos by Samantha Vanderlist 88 MIDWEST TASTEMAKERS Spring + Summer 2016 Edition 90 YOKO OH YES! interview by Amy Oelsner with Cathy Paquet and photo by

Anna Powell Teeter

94 LAKE MICHIGAN IN A DUGOUT words, photos and illustrations by

Mary Catterlin and Amy Lukas

CONTRIBUTORS Gail Alden was raised in Indianapolis, Indiana, and is proud to help keep Indiana on the map in her role at Traders Point Creamery. She loves planning parties, enjoying good food, helping people create memorable moments and her three granddaughters.

Justin Armstrong considers himself a proud adopted Hoosier who is happily raising his family in Indianapolis, where he enjoys environmental conservation and living life raw. He has put down deep roots in Indiana’s agricultural and agritourism communities, including being part of Traders Point Creamery in various capacities since its earliest days.

Brett F. Braley is a native Hoosier and the writer, recipe developer and photographer for his blog, Fig + Bleu. Currently in Pennsylvania, he spends his time reading through his mother’s cookbooks and playing with his dog, Milo. From Italy to San Diego, he has lived in a few varied locations, but never one as close to his heart as Indiana.

Brandon Canfield is a chef with over 12 years experience in Michelin-starred fine dining restaurants, boutique hotels and both local and corporate establishments. His skills and expertise have been honed in major food cities including New York City, Chicago and San Francisco. He uses the historic and traditional cuisines of the Midwest combined with forward-thinking creativity to shape inventive fine dining meals.

Mary Catterlin + Amy Lukas are adventurers, writers, public speakers and Great Lakes advocates. Growing up on the south shore of Lake Michigan has deeply shaped their lives and defined their unconventional yet entirely fulfilling careers.

Cynthia Drescher is an Ohioan, avid scuba diver and professional

travel writer. Despite flying over 200,000 miles every year and having traveled to all seven continents, she always returns to the Midwest to continue her adventures. She aspires to begin flying lessons for her private pilot’s license.

Steven Drescher is an Ohiobased freelance photographer whose recent travels include driving the Garden Route in South Africa, taking the back roads around El Salvador and camping in the Dry Tortugas. If he could have his way, however, every day would be a summer day of jet skiing and fish frying along the southern shore of Lake Erie.

Rachal Duggan of RADillustrates is an illustrator and workshop instructor in Chicago. Her clients include the Chicago Reader, the Pitchfork Review, Newcity and Tom Tom Magazine. Her work has been exhibited internationally and she regularly collaborates with other artists.

Jesse David Green is a photographer based in beautiful Detroit. He tells stories of makers, business owners and couples in love in Detroit, Northern Michigan and around the country.

Lisa M. Hahn is a positive human living in the Ravenswood neighborhood of Chicago, with her husband and pup. She is a lover of animals and all things purple. Technical writer by day, curious creative by ... always.

Jackson Hooley is the Farm Manager at Traders Point Creamery. He hails from Goshen, Indiana, where he grew up on his family’s dairy farm.

Libby Hopper is a jewelry designer and metalsmith based in Detroit. When she’s not creating in her home studio, you can find her perusing estate sales, reading a good science fiction novel or spending time with her two favorites, fiancé Alex and dog Tucker.

Danielle Koch works at the Lutheran Social Services in St. Paul, Minnesota. She served as a US Peace Corps Volunteer in South Africa from July 2013-August 2015. She is a Luther College alumna.

Emily Kozik is an artist living and working in Chicago. She loves music, traveling and ridiculous tiki drinks. Someday, she hopes to find the perfect white t-shirt.

Dr. Fritz Kunz + Jane Elder Kunz are the founders and co-owners of Traders Point Creamery, Indiana’s first certified organic dairy farm.

Both Hoosier natives, they have raised their family and business on Jane’s grandmother’s land, just outside of Indianapolis. Dr. Kunz also maintains a medical practice, which has informed the company’s strong emphasis on healthful, nourishing food from the pasture to the plate.

Danielle Wolter Nolan is an adventurista who has loved the outdoors all her life. Along with her wife, she co-founded DNK Presents, a company that provides guided adventure retreats to encourage a healthy, happy community through active outdoor challenges and experiences.

Amy Oelsner is a musician who lives in Bloomington, Indiana.

She plays guitar in the twowoman band, Brenda’s Friend, as well as her solo project, Amy O. She is the Zine and Creative Writing Program Director at Rhino’s Youth Center, a multimedia afterschool center for teens. In June 2016, she will be self-publishing the zine, Yoko Oh Yes! Cathleen Paquet has been playing in bands and writing for zines and blogs within the DIY punk community for 18 years.

She owns Hairstream Studio in Bloomington, Indiana, where she works as a hairstylist.

Evan Perigo is a photographer currently living in Chicago,

Illinois. He enjoys traveling, long distance running, authentic tacos and going home to the great state of Indiana.

Darin Schwartzentruber is originally from Goshen, Indiana, and made his way to Traders Point Creamery where he worked for five years with different aspects of the farm.

He finds himself most happy surrounded by quality people and delicious food. An ideal evening for him would be spent hiking, foraging and fishing for dinner.

Joanna Tilton is a proud Midwesterner with an affinity for travel and an interest in place identity. She dreams of owning a bed and breakfast along the shores of Lake Michigan. Until then, she is busy celebrating all things large and small with cake, confetti and champagne toasts in Ypsilanti, Michigan.

Samuel Welsch Sveen graduated from Cornell University with a BA in English before working as a barista at Gimme! Coffee for two years in Ithaca and Brooklyn, New York. Born and raised in South Dakota, he now brews A LOT of coffee in Bloomington, Indiana, with his wife, Lindsay, and two dogs, Oulala and Hildegaard.

Samantha Vanderlist is a photographer out of west Michigan and couldn’t imagine life without Lake Michigan. She is drawn to the emotional side of photography. When she’s not working, she can often be found sending funny Snapchats or reading books.

Kelsey Weber is a photographer turned food stylist turned art director whose favorite memories include good people, good food and a good adventure. She spent most of her life living in Chicago, but has found the last five years living in Michigan filled with some of the most inspiring moments of her life. If the Midwest had higher mountains, she’d never leave.

Hop on over to readdriftless.com to learn more about these wonderful folks!

Anna Powell Teeter Editor

Shelly Westerhausen Creative Director

Leah Fithian

Creative Director Designer

FLIGHT PATTERN words by Lisa M. Hahn photograph by Evan Perigo

Sometimes there are nights where I lay in bed exhausted and ready to sleep, but can’t seem to turn off my mind. Each thought blending into the next at an impetuous pace, barely scratching the surface of one idea before moving on to another.

I imagine my grandparents’ home.

My grandma was the most wonderful human I have ever encountered. She was warm and loving, and understood me in a way I felt most others do not. As a dreamer, it’s easy to be perceived as flighty. Or wild. Or impractical.

Before long, I realize that I am no longer tired at all.

But with my grandma, I never had to think before I spoke. Our conversations were open and organic, like old friends. I adored her, and her comforting spirit empowered me to be myself.

It’s in these moments that I recreate a special place in my head, carefully navigating through my memories to do so. Much like a flock’s return from winter, I know just where to go.

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I start at the end of the driveway. My mind still trying to wander, I squeeze my eyes closed and make myself envision every step I would take to get to the front door. The steep concrete driveway that led to the white picket fence of their red brick home. The large evergreen tree that stood in the middle of the small, yet pristine yard. The grass acting as a cushion for fallen pine cones. I tell myself to move carefully over the front step, the one where I slipped and hit my head that rainy night so long ago.

When she passed away, my heart hurt more than I ever knew possible. I sobbed uncontrollably, overwhelmed by an unfamiliar pull of loneliness, even when surrounded by my family.

She was a gem, an incredibly rare bird.

I walk into the house and tell myself to recreate every room, from the way the blanket sat on her floral couch to the chocolate truffles in her candy jar on the coffee table. As I walk from room to room, I can feel my mind beginning to calm. I reach the dining room, my hand grazing the large cherry-stained table where we painted cardinals, blue jays, dresses and rainbows on canvas.

I move through each room, taking care to place every item as I remembered it. I pull open the stiff wooden drawer in the bathroom to find her muted pink nail polish, to the small bedroom to sit on the foldout couch where I used to sleep, even to the hall closet to find the vacuum.

It’s all there. All where I saw it last.

I’ve learned to save these visits for when I need to take a breath; for a glimmer of nostalgia, during times when I would have gone to my grandma to talk. In my mind, the home is still furnished full of love, waiting for our family to play in the backyard in the summertime.

When I found out she was dying, she and I never discussed it. We just continued our regular conversations, sitting side by side, letting our laughter lighten our hearts. There was this moment though, on her last good day, where I looked into her eyes longing to tell her everything, and anything at all.

But we sat in a comfortable, yet unusual silence, my hand resting delicately in hers.

By the time I walk into the kitchen, my mind is at ease, each breath settling into slumber. I see my grandma looking out her bay windows watching the birds in the backyard. I can hear them chirp and sing as the sun starts to set and the spring breeze brushes our cheeks. I turn to her as she smiles and I hear her infectious laugh.

Since her passing, her home has become my safe haven; her memory, a way for me to calm my mind and get much needed rest. Sometimes, I even fall asleep before I get to see her. But I find comfort just the same.

I imagine she is just encouraging me to dream.

APRIL SHOWERS BRING MAY FLOWERS photographs by Evan Perigo styling by Emily Kozik floral arrangement by Fleur

Have you ever stopped to count the number of flowers you see throughout the spring? As days grow longer and the sun continuously pours its rays over the land, you may find yourself awestruck by just how quickly the blooms multiply throughout the cool spring days and into the hot summer ones.

Evan Perigo | Chicago, IL | evanperigo.com 9

Traders Point Creamery interview and photographs by Anna Powell Teeter and Shelly Westerhausen with Traders Point Creamery Farm Team

Traders Point Creamery is an organic, 100% grassfed dairy farm and artisan creamery located in Zionsville, Indiana.

As the first USDA-certified organic dairy farm in Indiana, they believe in nourishing the land that nourishes us all.

Since 2003, they have blended tradition and innovation to craft the purest and most wholesome artisan dairy products by working in harmony with nature’s design.

They are committed to working with farmers, consumers and distributors for a flourishing community of sustainable food production.

DR. FRITZ KUNZ + JANE ELDER KUNZ Founders + Owners products on their own because they’ve come to appreciate them.

As a doctor with a wife and young family, what inspired you to start Traders Point Creamery (TPC)?

What do you appreciate about living and farming in Indianapolis?

We must have been out of our minds. Inheriting this land from Jane’s grandmother, we had a great opportunity to do something with it or not. We had that moment to seize and say, “Gee, we should really do something great with this property.” And we’ve always thought the best use of land like this is to farm it. We could have sold the land for development, but we wanted to make it work as a farm in an urban area so people could come see it for themselves.

We’re all about location, location, location!

Easy accessibility is huge for us. Because we’re in close proximity to the city, we can stay in the conversation and be a key player. Having a farm project like this that is readily accessible to over 1 million people in the Indianapolis metro area, along with people from across the country, is really our unfair advantage.

Our ability to educate is greatly expanded because of our Indianapolis location, too. Every fall, for example, we get hundreds of students from the Future Farmers of America who come and tour the farm, which just wouldn’t happen if we were located somewhere more remote. In total, we probably have well over 100,000 people who visit every year.

We chose to become an organic, 100% grassfed dairy farm because by that point, we were already choosing organic food for our family, but couldn’t actually find a non-homogenized, organic milk-in-glass like we wanted to give our kids. So we decided to make it ourselves!

We just so strongly believed that this was the right thing to do. That carried us through a lot — getting up at 4:00 am after bottling product the night before, attending over 2,000 farmers’ markets over the years ... If you don’t believe in it and aren’t passionate about it, this kind of thing doesn’t just happen.

What does your role look like on a day-today basis?

Over the years we’ve done it all — milked, bottled, taken products to stores, gone to shows, sold at farmers markets, etc. Now we are able to have more staff involved, which is wonderful.

So we get to support them as they help sustain our business.

As the first certified organic dairy farm in Indiana, what has it meant to you to be part of the sustainable agriculture and local food movements here in the Midwest?

As owners, we have followed the natural progression of a business — at the beginning, you do everything, and as it grows, it becomes more about putting out fires and watching the moving parts. So unfortunately, a lot more of our time is spent in meetings and working with legal and executive kinds of issues, not digging in the dirt, which is actually more relaxing.

It’s been an amazing journey. We really had no idea when we started how Indiana and our community would be responding not only to our products, but also to all the other sustainable products and producers around us.

We’re thrilled there are so many organic dairies in the state now, and that we can partner with nine other organic, 100% grassfed dairies to supply our milk.

Two years ago on Valentine’s Day, Jane personally shoveled five inches of snow to make sure our guests could enjoy dinner at our restaurant. And I’m also busy running my own full-time physician’s practice, so we manage to keep pretty well occupied.

We’ve known people who at one time were extremely resistant to this kind of food and now, 13 years later, they’re seeking out these

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connections and gotten to know such heartfelt people. A whole new world has opened for us because of this. I think about how my life as a plastic surgeon would be without, for example, Amos Beiler, one of our partner farmers, calling me up in the morning to see if we can help him with some cows as he transitions his herd to even better animals and better production. Or without all the people we’ve helped improve their health or better deal with medical conditions with one of our products.

What has been one of the most surprising outcomes of owning and operating TPC? We’ve known each other since grade school, and we have so grown together with this project because of all the wonderful people we’ve met.

Some of our former friends were critical of this project, but the new community just welcomed us with open arms.

There is such a great group of people within the organic movement. We’ve made fantastic

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JACKSON HOOLEY Farm Manager afternoon, the team either dives into farm projects or small fix-its until we start bedding down the cow barns between 3:00 and 4:00 pm.

What led you to become a part of Traders Point Creamery (TPC)?

I came to Indy to be closer to my two-year-old son. I left my family’s small 40-head dairy herd, not knowing if I’d ever farm again. I was the herdsman there for three and a half years and had cleared and organically certified a twoacre patch in the woods and muck-land to grow produce in my down time.

Then it’s time to move the cows back over onto the milk lot for milking time. Whoever did the feeding chores in the morning does the milking in the evening, and vice-versa. So once the cows are over, I’ll head down to the tractors and get the auger running. I mix the cows hay until the strands of hay are 6-10 inches long for a balance between the highest digestibility rate and the cows favorite flavor and texture.

A friend back home recommended I check out Traders Point Creamery, to see what availabilities there were. At first I was hesitant, having just left farming and unsure if I really wanted to dive into someone else’s alreadyestablished farm. But I looked it up, saw they needed a farm manager, took a tour of the farm, and upon meeting all the wonderful people at Traders Point and hearing the vision of the (at the time) farm manager — it was a no-brainer to join.

While the hay is mixing, I’ll feed the pigs and make sure their whey tank is full, then check on the chickens. Once the hay is mixed, I’ll feed the milking herd. Last, but not least, I’ll drive out to the bull herd and the dry herd to check on their watering system and overall condition of the cows. Before I leave the farm, I pop my head into the parlor to see how things are running and if I can be of any assistance.

How long have you been here?

I started the last week of October, 2015.

What is your favorite part about being a part of TPC?

What does your typical day look like?

The baby animals. I’ll find myself just sitting and admiring the chicks, or watching the young calves run and play, and of course the little piglets, too. Babies are so cute.

I wake up before the sunrise, brew a pot of coffee, have a bowl of our Traders Point Creamery yogurt with some granola, hemp and reishi mushroom extract, then head out the door. The cows are usually lying down in the dark barns.

I like (and I believe the cows really enjoy it, too) to sing a good morning song to the cows as I wake them up to be corralled onto the milk lot.

Milking usually begins at 7:00 am in the parlor.

We’re milking about 40 girls right now and it takes about an hour and a half, give or take.

Once milking is done, I’ll clean the milk lot and spray down the parlor.

What makes working at TPC different from other farms? What is uniquely beneficial about an organic, 100% grassfed dairy farm like this one?

Well, we’re a farm that practices rotational grazing, so that has a lot of implications for how I farm. To give our animals the best food possible, we try to mimic the natural patterns of grazing animals before they were domesticated, like bison on the plains out West. They would stay in groups and move across the land foraging, which gave them access to good food and also maintained soil health. So we try to mirror this approach.

You can usually find me in the restaurant from 11:00 am to 1:00 pm – eating the lunch feature, checking emails, making phone calls, doing paperwork and research, and, of course, chatting with my co-workers. The rest of the

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We use electric lines that direct our cows where to graze to give them a balanced diet. When the cows eat grass (instead of grain or corn), they are healthier, and they produce milk that is more nutritious — higher amounts of omega-3s, CLA and key vitamins like A, D and K2.

The milking herd comes up near the barn during the winter, for protection from wind and frostbite. The cows’ udders and the little calves are especially vulnerable.

It has been a mild winter this year, so fortunately we haven’t had to go to great lengths to keep them warm.

The agritourism aspect also makes this a unique kind of farm. As a farm team, we have to work harder to keep the farm clean and neat for guests. There is also a fair amount of interaction with the public that not all farmers experience in their jobs. At our evening milking, it’s common for visitors to come through the milking parlor to watch us. It’s always open to the public.

During the winter, there’s little nutrition in the grass, so there’s little reason to have them on the pasture. The milking herd won’t get enough nutrition to make a quality amount of milk, so we feed them hay. We do keep our dry herd on grass, though, supplemented with our hay, because they don’t need as much nutrition due to not producing milk.

Lastly, our integrated business model — with the restaurant, farm store, marketing team, creamery production team — makes this a unique place. I coordinate with all these folks.

As a farm team, we have an especially close relationship with the cheesemakers because we sell our herd’s milk almost exclusively to them for their cheesemaking.

I connect with them at least a couple times per day. We help one another improve our operations and the quality of our product.

It’s great to have them right here where we can work together.

How does your role change in the winter versus the summer?

During the warm months (usually April to October), our herds are out grazing on open pasture. So we spend a lot of time putting up lines to divide the pastures into sections for grazing. We also have to leave a good chunk of time to bring the milking herd up from the fields to the milking parlor for our twice-a-day milking.

During the summer, we also bale hay, to see our animals through the colder months when they won’t be eating fresh grass from the pastures anymore.

The winter cold makes for more fixing work for us — freezing water pipes, freezing water tanks, equipment issues, etc. I have to address these problems and come up with ways to avoid them.

Unlike many farms, you don’t separate the calves from the mothers at birth.

What are the benefits of doing it this way?

We try to keep things as close to nature’s design as possible. Our calves stay with their mothers and nurse until they are about four and a half months old. This provides maximum nutrition, and you can see the difference this makes for their health by their thick and glossy coats.

Allowing them to nurse from their mothers also requires fewer extra supplements and less labor on our end. They also learn how to be part of a herd this way.

Around five-months-old, we move them to a heifer herd where they continue to feed from surrogate nurse mothers until they naturally wean several months later.

This approach does mean that we get less milk production from the mothers, and sometimes it can be hard on a cow to nurse a calf and be milked, so I keep a close eye on all the girls to monitor their well-being and adjust our milking as needed.

DARIN SCHWARTZENTRUBER Gardener From there, I was able to weasel my way onto the Farm Team, which birthed my career into organic agriculture. With the cows, pigs and chickens came much joy, learning, beauty, raw milk, endless eggs and the best slices of bacon my palate had known, but I was missing a critical piece to my beginnings. In 2014, I was allowed to drift away from the dairy and protein and was drawn to vegetable and fruit production. Thus began my position as Garden Manager for The Loft Restaurant here at TPC.

What led you to become a part of Traders Point Creamery (TCP)? What was your favorite part about working there, before recently moving on to Seattle?

I’ve always had a curiosity of biology and its manifestation in nature, humans, the universe and the connectivity of it all. This curiosity turned into a love of agriculture and the relationship between people and our food.

I moved to Indianapolis in 2010, and was fortunate enough to find a position at Traders Point Creamery in the Farm Store.

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year’s bounty included delights such as spring beauty, chickweed, garlic mustard, dandelion, wild onion, mulberry, wild mint, lamb’s quarters, trout lily, wild raspberry, elder flower and berry, cattail, stinging nettle, toothwort, blackberries, purslane and black walnuts.

What did a typical day look like for you?

Each day was different and full of organic adventure, limited only by mother nature and the setting sun.

There were certain tasks that are assigned to each day throughout the week and season. Harvest consumes two to three days per week, depending on the time of year. The rest of the time was filled with soil and bed preparation, seeding, transplanting, irrigation, weed and pest management, foraging for wild edibles and all the troubleshooting that accompanies farming.

Is the garden active all year round?

The activity in the garden ebbs and flows with the changing seasons. Even in Indiana, with limited infrastructure, we are able to harvest things from the garden during all four seasons. Increased protection in the form of greenhouses, low tunnels and other season-extension techniques can make a four-season harvest possible in most areas.

How did you decide which vegetables to grow?

How much collaboration did you have with the chef?

One of the great aspects to the job was how closely the Garden Manager needs to work with the Chef.

At the beginning of the year, we would sit down together to discuss the kinds of produce he wanted to incorporate into his seasonal menus and what specifically would be most beneficial to grow on site.

Spring brings the first delicious greens and root crops and as the danger of frost passes, much time is spent planting and nurturing summer’s crops. The warm season brings the largest bounty as some spring crops continue and tomatoes, peppers, cucumbers, squash, pole beans, melons and many others begin to flourish.

This grower and chef relationship also allowed him to request unique items that are hard to find from other area growers. Beyond just deciding what to grow, Chef Brandon and I kept in close communication concerning what was soon harvestable, the flavors of the produce coming into the kitchen, specific harvest needs for events or dinner specials and any variation in quality that may come up do to weather conditions, pests or disease.

As the temperatures begin to cool through fall and into winter, many crops burst into life and produce some of the greatest flavors of the year. I have fallen in love with these cool seasons as the root crops get sweeter, Jerusalem artichokes are ready for harvest and the kale and spinach grow darker and even more delicious.

If I had spare moments, I was privileged to be able to stand in the kitchen and watch the staff at work. I learned a vast amount about food from the culinary perspective and how it translates to the garden from simply observing and asking questions. There are few things as wonderful as the relationship between soil and dinner plate.

How did your role change from the winter versus the summer?

The long hours that are required from spring through autumn fade as the temperatures fall and the snow blankets the ground. For myself and most seasonal farmers, the winter months bring a much needed time to breathe and reflect on the successes, failures and all the gleanings from the year.

Are there any native heirloom vegetables or herbs that you grew that are unique to the area?

While there is not as much to do outside during the freezing months, the dreaming and planning for the coming year is in full swing. These times of year in record keeping and preparing for the next year are just as critical as the actual operation from spring through late fall.

One of the best parts of my job was being able to forage on our property and surrounding areas. For me, there is not much that’s better than spending time hiking through nature and at the end of the day have a bundle of unique, delicious and natural organic flavors to incorporate into dinner.

Many of my winter moments were spent cracking and sorting black walnuts, reading new books and leafing through seed catalogs as the logs on the fire were glowing and crackling.

Foraging allows us to express the most native and local ingredients within the dishes while educating and broadening the view of the public. This past

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BRANDON CANFIELD Executive Chef at The Loft Restaurant opportunities for unique cuisine it provides.

Because there is a fully operational dairy (with pastures), small livestock program, cheese making operation and garden on-site, I am inspired by and committed to utilizing all that is offered. For example, the heritage pork raised on-site is fed whey from the cheese making process.

What led you to become a part of Traders Point Creamery (TPC)?

It was a serendipitous occurrence, as I was searching for something more than just a restaurant in Indianapolis. My wife and I were in Chicago and decided to move back to Indiana.

With all of my culinary experiences around the country, we wanted to find a special place. Some family members suggested I look into Traders Point Creamery and their nascent restaurant operation. I fell in love with the opportunity of true farm-to-fork cooking and the ethos of the whole company.

Subsequently, I braise the pork shoulder in whey and reduce the braising liquid to make the sauce for the pork dish. It is my responsibility to showcase the entirety of Traders Point Creamery, from the dairy to the garden and the land itself.

How long have you been here?

I began in June 2012.

What makes working at TPC different from other, similar operations?

What does your typical day look like?

Honestly, I am not sure there are many similar operations. I can only think of a handful of restaurants around the country that can claim such integration and utilization of on-site products.

My days vary widely depending on the day of the week and the season. But most days start with greeting my loyal staff, without which none of the appreciable culinary growth we’ve made would be possible.

Your menu changes seasonally. What are some of your favorite ingredients from the farm to work with for each season?

On my way into the restaurant, I walk through the garden to check for new growth and talk to the full-time restaurant gardener. Then I attend to the food inside the restaurant — checking the day’s prep and going over menu items with sous chefs and cooks. When everyone is set, before service, I usually spend some time planning new menu items, emailing or talking to other farmers or other not-so-glamorous chef duties.

Because of the opportunity the farm provides, I have access to fresh dandelion greens in the spring and mulberries and elderflowers in the summer. Foraging for trout lily leaves and stinging nettles, and pulling pasture-planted turnips and radishes used for soil health, and fresh black walnuts.

What is your favorite thing about being a part of TPC?

Daily laid eggs and heritage whey-fed, walnutfinished pork are all special items that don’t get delivered to the kitchen in a box on a truck.

They are grown, raised and served only for our use in The Loft.

Besides my kitchen staff, it would easily be the hyper-local, farmstead setting and the

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JUSTIN ARMSTRONG Director Of Products What led you to become a part of Traders Point Creamery (TPC)?

First and foremost, I believe in the mission of the company and its vision. It’s a business model that embraces the unsung heroes of food and processes with a mindfulness to core values that permeates every single step of our field-totable pathway.

Some talk the talk, we walk the walk. That’s only truly realized when you eat our products.

We don’t spend tens of millions of dollars on marketing, we spend on milk, ingredients, glass packaging and the equipment to make it viable so you have the nation’s best. We don’t have to sing our own praises if our customers do it for us.

How long have you been here?

I have been working at Traders Point Creamery since December of 2014.

What does your typical day look like?

I don’t actually have a typical day, but I try to start out every morning connecting with our staff by walking around the facilities and checking in on them personally. We can’t fully nourish our products if we aren’t connected and

nourishing each other. I try to end every day by reading our mission, which takes up a 15-foot wall right outside my office.

What is your favorite thing about being a part of TPC? Watching my wife pack my children’s lunches and seeing one of our single serves (milk or yogurt) in their bag. I know they are eating well and I play a small role in it. I mean seriously, how much more connected can you get?

How many different places do you distribute to?

We are distributed internationally, which I’ll tell you is quite a feat. From Hawaii to the Grand Cayman Islands and up to Canada, we can be found.

Can you tell us about the role that you play within the community?

We align with partners and support healthy living opportunities, we open our doors and invite customers to dine farmstead, walk our pastures and even spend time in our milking parlor. And we won’t stuff you on a bus and take you only to the places we want you to see, promise.

GAIL ALDEN Director of Media, Marketing + Events What led you to become a part of Traders Point Creamery (TPC)?

What is your favorite thing about being a part of TPC?

I owned a small event-planning company and was a family friend of the Kunz’s. I was already familiar with their farm and loved their mission. Then they invited me to come and discuss options for using the restored historic barns for parties and events. It’s such a beautiful place, and I was excited about bringing the community in to enjoy the farm.

This is such a unique place to work, where I can be creative and work with very passionate people. It draws amazing staff and customers, and I love the people-friendly aspect.

It’s a joy to wake up and work every day at a place where I can use my energy in so many different and fun ways. My greatest pleasure is to see people come and enjoy this farm — to eat, drink, have special parties and make lasting memories.

How long have you been here?

Fall will mark the beginning of my 10th year here.

What are some of your favorite events that take place at the farm throughout the year?

What does your typical day look like?

After starting as the Event Director, I eventually added on the role of Director of Marketing and Media — so as you can imagine, I wear a lot of hats around here. I don’t have a typical day, so each one is an adventure. The diversity of what I do — from coordinating photo shoots to connecting with media, to planning our annual Oktoberfest and Christmas events — is really the joy for me. The kind of details I manage are pretty much 24/7.

Oktoberfest — It’s one big party! Who wouldn’t love an event like this with great live music, good food, drinks, hayrides and a beautiful fall setting? This event is a fundraiser for the Traders Point Rural Historic District — a protected space of 2600 acres that is on the National Register of Historic Places, and one of only four rural historic districts in the state of Indiana. We feel privileged to help preserve this valuable greenspace for generations to come.

Three years ago, our Communications Manager, Lauren Bobbitt, joined us to head up important new marketing areas, like social media and online presence. We now have an amazing Event Team that continues to grow as we broaden our scope. I’ve watched us grow into such a beautiful place over my first 10 years, and this last year especially has seen exciting growth, new leadership and wonderful new teammates. They will be the ones to help launch us into the next 10 exciting years!

Christmas on the Farm — I love having families come at such a magical time of year to enjoy celebrating an old-fashioned Christmas in our historic Red Barn, a German-style bank barn from the 1870’s.

Summer Fridays on the Farm — Every Friday night from June through August, all ages gather on our garden lawn to share our chef’s organic food from the grill and garden along with live music and a family-friendly atmosphere. It’s summer in the Heartland at its best!

Traders Point Creamery | Zionsville, IN | traderspointcreamery.com 29

Highway 14 to Spring Green words by Danielle Koch photograph by Anna Powell Teeter

I awoke early in our hotel room that was about half an hour from our destination.

Although we set the alarm for 7:45 am, I stirred from my sleep at 6:15. Mom was walking around the room. Then a light went on and the coffee maker started gurgling. Mom had her laptop on and the screen lit up the whole room like beams from oncoming traffic that blind you as they near your car. I pulled the covers over my head, groaning.

Then I rolled out of bed before the alarm even went off and made my way to the bathroom. I opened the door, all freshened and Mom was bathing in the tub. She had her head half in the water, her closed eyes facing the ceiling.

She rubbed conditioner through her locks and dunked her head one more time. She wrapped a towel around her and sighed.

“How do you feel?” I asked,

reaching down to put on my striped white socks.

“Relaxed,” she responded with a sigh, then retreated into the bathroom to finish getting ready.

I clicked the TV while I walked around the bed and opened drawers to make sure we had everything we needed. There was the Bible and a phone book in one bedside table, none in the other.

We had breakfast at the hotel’s diner, just past the portraits of Andrew Jackson and George Washington. We hit Highway 14 through Spring Green nearly making it on time for our Highlights Tour of the Frank Lloyd Wright homestead. A red bus was idling in the entryway — we didn’t see anyone in it, we were still in the clear. Inside, we picked up our tickets and the cashier pushed us out the front doors with an irritated expression.

The bus dropped us off in the driveway of the Hillside School. It wasn’t the first school for the Wright family though. The first was originally a Victorian style home that FLW designed when he was 19 for his aunts, Jenny and Mill.

“The tour’s about to leave. Get on the bus outside the front door. There are no bathrooms on the tour. It will last two hours.” Then she picked up her walkie-talkie. “The last two just picked up their tickets. I’m sending them out to you now.”

“There’s definitely a whole book that needs to be written about the aunts,” said our guide.

We hustled outside and grabbed the remaining adjoining seats in the back.

The moment we sat down, the guide stood while the bus drove off. She was a petite woman with long brown frizzy hair. Her hands grasped the rails while we drove through the property. Many pulled out their cameras and aimed them at the rolling green hills.

The guide pointed out the farmhouse and the cornfields.

She mentioned that this land had been in the Lloyd family since the middle of the 1800s.

The aunts experienced education as the key to independence and enlightened life. Even though it was the middle of the 1800s, both Jenny and Mill attended college and were vocal suffragettes.

A small light turned on inside me. The Hillside school was dedicated to shaping the whole individual, not merely the mind. The building contained a science lab where frogs were dissected and an entire wing dedicated to the arts.

The aunts were innately attuned to nature and remained aware that their lives depended on the passing of the seasons. Classes were canceled in honor of the first blue jay of spring. When the first frost coded the tips of grass, Jenny and Mill had their students compose original verse.

All across the low ceiling of the entryway, a series of chicken

scratch was etched into the boards. It looked like someone took a knife and made specific indentations.

“That’s the family symbol,” our guide explained, “Frank Lloyd Wright did that himself. The three lines represent ‘Truth against the World,’ the family motto.”

I rummaged through my notebook for paper. Then the guide went on to mention how Frank Lloyd Wright’s designs blend into the surrounding natural elements without obscuring them, like the many exterior windows he used as well as his open floor plans. These careful creations stemmed from his design mantra — always take from nature, but do not imitate it.

We looked down to the lower dining floor. The guide explained that in Frank Lloyd Wright’s Fellowship that continues today, the fellows lend a hand in the kitchen preparing meals out on the farm, and are encouraged to pursue their musical passions.

Like Aunt Jenny and Mill, Frank Lloyd Wright was not merely concerned with the designs his students made — he was primarily fixed upon the idea of the whole person. When that flourished, everything else did as well.

In one of the old science labs, there were models of the Museum of Modern Art, Falling Water and the Guggenheim.

The guide pointed to two wooden contraptions on the floor.

“These are the boxes that Frank Lloyd Wright had students place their sketches in at the end of the semester.

When he was at the end of his life, he had so many [boxes] that he used the ones he had on hand. Then the fellows began to design them.”

We made our way to the end of the hallway and the guide stood in front of the doors.

She first explained the room, where there were about twelve fellows hard at work. They were standing, sitting and talking with each other. They each had their own drafting table and tools.

She pointed out the nine beams and windows over the studio that let in light and held up the ceiling. The windows and the streams of light protruding through the beams created the effect of dappled light, like on the floor of a forest peering up at the leaves.

When the group entered, we were silent. We quickly looked

at the photos on display in front of the workstations. The students paid no attention to us. It was just the right place to be inspired, I thought, in a space that feels like the outdoors and tricks your brain into thinking that you never have to go to your room again.

Next was the theater. Our guide walked towards the stage while the group sat on the old chairs. These chairs were attached to the back of the steps and covered by musty faded felt. The curtain was taken from a drawing Frank Lloyd Wright made of Taliesin.

There was a Walt Whitman quote on the right wall.

“Here is the test of wisdom, Wisdom is not finally tested in schools, Wisdom cannot be passed from one having it to another not having it. Wisdom is of the soul, is not susceptible to proof, is its own proof, Applies to all objects and stages and qualities and is content, Is the certainty of the reality and immortality of things, and the excellence of things; Something there is in the float of the sight of things that provokes it out of the soul.”

I looked up where the quote came from later. Whitman’s “Song of the Open Road” was

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printed with one of the later editions of Leaves of Grass. It can be found at the back of my yellowed book.

“See to the essence of nature and eliminate the insignificant,” the guide said standing on the stage, arms held close to her body. “That’s how Frank Lloyd Wright designed everything — working at the essence.”

We boarded the red bus and took off to the next stop, Taliesin, which was first built in 1911. On the right up the hill a ways, was a small glimmering building, the roof protruding from the rest of the building. It was shining like a yellow cap on the side of the hill.

“Now that’s the gem of the Frank Lloyd Wright property — his home Taliesin, meaning shining brow in Welsh.”

When our group stepped off the bus, at the top of the long slanted driveway, we stared in amazement at the fact that the roof connected to the trunk of the tree right next to it. The guide explained Frank Lloyd Wright didn’t use the tree as additional support, but just made sure the roof was long enough to touch it.

When we stepped up to the house, there was a low ceiling.

Our guide warned us that Frank Lloyd Wright designed some of his ceilings extremely low — about 5’8’’.

Some of the taller members of our group had to stoop to make it through to the door. This low height of the entryways encouraged people to be entering or exiting, and consequently gathering people into more central areas.

We entered the room where he met with his clients. On the back wall was a large drafting desk and spread throughout the room were recliners he purchased from Marshall Field’s.

Although he designed for others, he didn’t mind purchasing from within catalogue pages for himself.

As we walked through, the guide pointed to the fireproof safe just behind the drafting table that Frank Lloyd Wright slid all of his drawings into at the end of each day.

In the center room, a piano took up one corner and seating ran along the remaining walls. There was a large rug in the center and a slanted

ceiling with windows in every direction.

Next to the piano was a hexagon-shaped sculpture.

Cushions were attached to each flat side and a plant grew out of the center. I raised my hand and pointed at it.

“It’s a quartet stand,” the guide answered, “That way every member had a place for their music during performances.”

I imagined each of my friends that played the violin, the viola, the cello. They were in the room with me. Each of them gathered around the wooden quartet stand, bows at the ready, and Frank Lloyd Wright at the piano.

In the guest bedroom, we learned about the several fires that consumed Taliesin.

The first was set by a servant, leaving seven dead in its flames. The guide said the fire might have been a cover for the murder of a coworker. The second fire was electrical.

Each time Taliesin burnt down, Frank Lloyd Wright rebuilt it using some of the same stones.

In the spare room, the stones that had been licked by flames

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had turned a rose hue. The trail of pink cascaded down in a steady angle. What a loss this room would have been without the rose colored stones.

Perhaps the only way for Taliesin to achieve its full beauty was to crumble. Fire had to eat away at the walls and tear it all down, twice, for the rose colored stones to be placed where they are now in the spare bedroom. Flames licked even the most crusted chunks, that now appear to be blushing.

We got in the car and turned back the way we came in search for food. The sun was bright and all I could think about were the flowers in the garden and the hill of Taliesin.

As we drove back, I noticed how close the river was to the house and remembered the small falls that bubbled down past Taliesin as we left.

There was so much blue and green. The trees had blue at the bottom and blue at the top.

The only things connecting these blues were the stems, the leaves and the roots reaching down into the river and breathing life up towards the sky.

Frank Lloyd Wright’s Bernard Schwartz House

STILL BEND words by Cynthia Drescher photographs by Steven Drescher

being crowdfunded by the very tourists who sleep in its beds.

The needle scritches and catches on the record, and the smoky, sultry notes of Marlene Dietrich’s “Lili Marleen” play through the room. I drop my duffle and take a deep breath; the air smells both sweet and sour, of peppermint oil and charred firewood. The ribbons of windows send shards of early evening sun across the floor, and I am home ... even if I’m only able to call it so for a few days. I am inside the Frank Lloyd Wright Bernard Schwartz House, also known as “Still Bend,” and I’ve rented it through Airbnb.

In 1936, Wright wrote that form and function should be one, an idea which fully went against the era’s Bauhaus mantra that form follows function. Wright was a revolutionary and Still Bend was (and is) his “dream house,” an architectural plan submitted to Life Magazine in 1938, for an issue on homes for affordable middle-class, modern living.

There are no velvet ropes or stanchions, no rules against touching or sitting, and no closing hours. This masterpiece of Wright’s Usonian house style is a sweet secret of northern Wisconsin and emblematic of a new era in historic preservation; its future is essentially

Wisconsin couple Bernard and Fern Schwartz read the issue and drove to Wright’s workshop at Taliesin, west of Madison, to commission it for their own and to be built in the small town of Two Rivers, a fishing hamlet on Lake Michigan between Milwaukee and Door County.

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The Schwartz couple ran their own business, raised a son and made a full life at Still Bend for decades before the house outlived them.

So how did Michael Ditmer, a Midwestern entrepreneur and admitted Frank Lloyd Wright enthusiast, come to own it? “The Internet,” exclaims Michael, who co-owns the property with his brother, Gary. “Every Frank Lloyd Wright fan has this dream of, ‘oh, wouldn’t it be great to live in a FLW house someday?’ I was surfing the web in 2003, and went to the website of the Frank Lloyd Wright Conservancy where they have a ‘Wright on the Market’ section. The owner selling the house had been trying for probably ten years to sell the house, as it needed extensive, expensive work. We immediately put what we had paid for the house back into it and my idea was, well, to share this with everyone.

Our mission is to provide the experience of living in a Frank Lloyd Wright masterwork ... a chance to soak in the spatial magic that’s here.”

Although I am tempted to describe Still Bend’s condition as pristine in 2016, an incredible 76 years after its 1940 completion (even the heated floor system still works), Michael is quick to point out that it still has quite a ways to go. This is where Airbnb enters the picture. The nightly rate for the four-bedroom, two-and-a-half bath home goes back into the preservation and restoration of the property.

By booking and seeking out a good time with a unique stay, guests unconsciously become philanthropists; they put a return to Wright’s original plan within reach — which included designs for everything from lamps to hassocks to fruit bowls, and even a boat house on the river below. Michael’s next big project is to restore the French doors, which once allowed the house to be open on both sides to the refreshing breeze.

And after that? The modern couch in front of the main fireplace will be replaced with a sofa hand-hewn after drawings Wright made for Still Bend.

The home eschews the clichés of an estate; visitors are not greeted with an opulent, bright foyer flanked by a grand staircase, but instead find themselves in an extended vestibule whose low ceilings and darkness is pierced only by shafts of light from four tiny windows.

The design is intentional — you are forced to continue on into the heart of the house and, turning around, to realize that you’re under a spectacular cypress balcony that forms the upstairs hallway. The stairway to the second level is narrow, and the three bedrooms there are of a size that can only be described as cozy.

After all, entryways are for entering and moving on, just as stairways are for brief moments of ascending and descending, and bedrooms are for the hours you spend asleep and immobile.

Guests of the home now number in the thousands. Still Bend is one of the original homes of the Airbnb scene. From its launch in 2008, the house-sharing company reached out to Michael to list the property. At that point, Michael and his brother had already owned Still Bend for five years. But the move to Airbnb has made Still Bend more popular than ever.

The guest book alone hints at the home’s wideranging international fan base. Scribbled notes of gratitude by guests from Copenhagen, Los Angeles, Dubai and Tokyo are heartwarming.

“The creative rejuvenation from this home will inspire me for many years to come.”

“The opportunity to enjoy the vision of life without walls and less clutter, makes one think about the important things: people and experience versus mundane STUFF.”

Wright’s focus, in creating a family’s “little private club” (as the Life article touts) was on the gathering areas; the double-story “recreation room” with its trademark clerestory windows and imposing double fireplace; the dining room with its conversation-starter fretwork ceiling; the sunken outdoor patio with its own fireplace; the sprawling lawn that looks over the bend in the East Twin River.

“I am inspired and motivated to live more consciously.”

“There is some deep, abiding magic in this home.”

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WHEN WAS THE LAST TIME YOU DID

SOMETHING FOR THE FIRST TIME?

words by Danielle Wolter Nolan photograph by Leah Fithian

I said yes to a weekend in the woods, not even knowing the exact difference between camping, hiking and backpacking. I knew I loved the outdoors and I was ready to try something new, but this trip was going to be a real adventure for me. What I didn’t realize was that this experience would become the catalyst for dedicating my life to living each day as a new adventure, and discovering a whole new realm of wilderness I never knew existed, especially in Indiana.

The air was cool and crisp when we woke that spring morning in Charles C. Deam Wilderness. I was with my partner, Kate. After taking a few moments to greet the day huddled in our tent, we packed our belongings to fit precisely in our packs. We built a small fire, prepared our oatmeal and double-checked our food and supplies before heading out on the trail. It was time to get moving on our eight-mile hike to the backcountry campsite.

The first section of our hike was Axsom Trail. It has the most elevation gain and loss, with several switchbacks leading through the forest.

Axsom Trail is challenging

and serene, with the creek bed running through the terrain.

We worked up a sweat with the inclined hike, and after shedding some layers and stopping for a quick snack, we made it through the first section of our hike feeling peacefully energized and refreshed.

We finally reached the top of the ridge — up ahead we could see our next turn, Grubb Ridge Trail. We were about midway and it was the first time we had seen other hikers on the trail, but it was still very desolate. This was the perfect section to break in our fresh hiking boots. Being a shared trail that accommodates those on horseback — and that was experiencing the spring thaw — certainly made this a muddy, soppy stretch for us.

Boots are made to get dirty, right?

After a couple hours trekking through the mud, we embarked upon the final stretch of our destination — the Peninsula Trail. The Peninsula Trail is about 2.5 miles that leads you to the east side of Lake Monroe. Weaving in and out along the shoreline, the trail narrows before opening up to a pristine pine forest. The

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scent of juniper and sap filled the air as we wandered our way through the trees. The pine forest thinned and as we approached a small hill, the lake gleamed in front of us.

We turned west, following the trail along the shoreline and checking our options for campsites. It was the first time I had ever seen backpackers use the natural surroundings to set up large limestone rocks for chairs, tables and fire pits.

We pitched our tent, took off our boots and relaxed for a moment along the rocky shoreline. The backcountry sites overlook the portion of the lake deemed a no-wake zone for boaters because of it’s proximity to Deam Wilderness and Hoosier National Forest.

I couldn’t believe how good it felt to finally make it to the backcountry camping area.

Despite my newfound sense of outdoorsy accomplishment, I remember thinking, “I wish we were just beginning.” It was a feat to have reached this spot; a place unknown to us, surrounded by beautiful trees and a large, serene body of water.

I didn’t want it to end.

As the sun began to sink behind the trees and beyond the water, the most outstanding sunset I’d ever seen began to form over Lake Monroe. We sipped red wine from our insulated canteen and devoured a surprisingly delicious meal of freezedried pasta as the radiant oranges, yellows and bright reds filled the sky. We made our way closer to the water to fully experience the vast sky’s beauty. I was completely content as the big red ball sank below the horizon and night began to take over.

As darkness enveloped us, the crickets, toads and other nocturnal forest creatures began to come alive. A whole new world of nighttime backcountry camping began to reveal itself. Throughout the edge of the forest, we were surprised to see other fires glowing in the distance.

Time seemed to stand still as stars emerged from the night sky. The galaxy spread over us like an immense blanket, encompassing us in all directions as far as our eyes could see. It wasn’t long before we saw not one, not two, but several shooting stars streak across the sky above us. We breathed deeply as we enjoyed one of the many magical phenomenons of the wilderness that occurred that weekend.

Waking up early the next morning, the sun hadn’t yet risen behind us when we heard the morning birds chirping and the occasional fish leap out of the water. We started

our morning fire, brewed some hot tea and enjoyed breakfast cooked over our camping stoves. Settling into our limestone rock chairs, we noted how perfectly comfortable they were after setting our cushioned sleeping pads on them.

After cleaning up our campsite and repacking our backpacks, we took in one last look before making our way back to the trail. So much more full than an ordinary weekend, our exploration in the wilderness was a wild, surprising and marvelous adventure.

As we hiked out, I reflected back upon my experience in the great outdoors. The first thing that struck me was that everything I needed to survive for the weekend was on my back. It made me reevaluate all the things I have: the devices, apps and the latest and greatest products I needed for work or play. While fun and sometimes useful, they are still just things. I learned I can be just as happy, if not more relaxed and less stressed, without them.

The second realization was obvious, but still made an impression: hiking eight miles to the backcountry site, everyone we encountered also arrived there by foot. No cars could drive to the point where we camped and no traffic could be heard while hiking in. Specifically, I knew that what I was experiencing could only occur when I was able to disconnect from technology and reconnect with myself in nature.

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Lastly, I reflected on how quickly the minutes, hours, days, months and years can slip away from us. We all lead busy lives, but especially in the digital age our brains are never able to completely shut off. I noticed after unplugging just one weekend that minutes were counted by breaths, not from repeatedly checking the clock on my phone. I felt rejuvenated, energized and fulfilled in a way I hadn’t in a long time.

Studies have proven that taking a break from technology and immersing yourself in nature literally gives the brain a much-needed rest and reboot from everyday overstimulation that encompasses our lives.

Excessive and overuse of technology can cause people to be less productive, increasing stress, and anxiety, which can lead to poor health.

Since I discovered the natural endorphins of exploring and connecting with the wilderness, I’ve been hooked.

I’m at my best when I’m able to spend time outdoors in nature, whether it’s a challenging rock climbing adventure, mountain bike race or even walking the dogs through the neighborhood.

With the perspective of finding the adventure in everything, Kate and I have made it a priority to get outside and enjoy nature on a regular basis. I can say without hesitation that it has significantly increased our quality of life, and we hope to encourage others to live a life filled with adventure.

DETROIT a city guide

words and photographs by Jesse David Green

jessedavidgreen.com

Rose’s Fine Food | 10551 East Jefferson Avenue | rosesfinefood.com

If you’re looking for breakfast, and you didn’t end up at Rose’s Fine Food, you’re doing it wrong. It’s as simple as that. Situated on Detroit’s far east side, Rose’s is a haven — just a mile or so past the Belle Isle Bridge. Rose’s is constantly serving up an incredible array of breakfast and lunch goods from the finest staff in the city.

Nearly everything is sourced locally, and front and back of house are paid a living wage with tips being split equally between them; and a portion of tips going to a staff-selected charity each month. My favorite belly-filling foods?

Grandpa Richard’s Pancakes, or the massive egg sandwich with house-made hot sauce. Saddle up, you’re in for the best meal of your life.

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Detroit Institute of Arts | 5200 Woodward Avenue | dia.org

A true institution in every sense of the word, the Detroit Institute of Arts never ceases to inspire. Every turn, every hallway, every nook and cranny is filled with wonder and worldclass art pieces. The building itself is a marvel on its own, but inside these halls you’ll never be

bored. Take in the famous Diego Rivera murals of Detroit Industry, or stop and take a break or get some work done in the Kresge Court (coffee and food and booze galore!). You could spend a whole day here and still feel like you barely scratched the surface.

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Check out the rest of Issue 5 by ordering your copy over at

driftless.bigcartel.com

Thank you for taking the time to discover and support