Carmel Magazine January 2017 by Towne Post Network, Inc.

JANUARY 2017

MAGAZINE

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Marc Sirkin

JANUARY WRITERS

KAREN MANGIA CREATES SUCCESS WITH LESS

Karen Mangia, Vice President of Customer and Market Insights for SalesForce, recently discovered an old email exchange with a friend stating how “email was ridiculous and it would never catch on.” This is laughable now, but back then, the most radical idea was a handheld cell phone for talking, not texting.

Kara Kavensky / Jennifer Magley Lisa Mitchell / Jane VanOsdol

JANUARY PHOTOGRAPHERS

Brian Brosmer / Wendy Kaveney Demi Lawrence / Pete Thompson Amy Unger

SHOP LOCAL! Help our local economy by shopping local. Advertising supporters of the Carmel Magazine offset the costs of publication and mailing, keeping this publication FREE. Show your appreciation by thanking them with your business. BUSINESS SPOTLIGHTS ARE SPONSORED CONTENT

6 Sweet Success 11 Karen Mangia Creates Success With Less

14 Sun King’s Bob Whitt 17 Shon Joyner: The Wheel Adventure Series on The Discovery Channel

21 Keeping a Rivalry Alive: Gauguin v. Seurat

25 28 30

Thriving at Survival Fitness

The Carmel Magazine is published by Towne Post Network, Inc. and is written for and by local Carmel area residents. Magazines are distributed via direct mail to more than 25,000 Carmel area homeowners and businesses each month.

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Woodys Library Restaurant Tilly’s Tea Room Opens in Saks

atCarmel.com / JANUARY 2017 / CARMEL MAGAZINE / 5

atCarmel.com TownePost.com

" Sweet Succes & Writer / Jane VanOsdol

A childhood dream became reality in December 2015 for sisters Heidi and Sabrina Wernicke. Just days before Christmas, the two welcomed customers to Quirky Feather Confectionary, their colorful, Alice-in-Wonderland-style bakery.

After exploring multiple career paths from art school, pre-med, and canine science to secondary education and EMT certification, Heidi and Sabrina decided the time was right to combine their talents and go after their dream. “[We thought] we might as well do this

while we’re young and foolish,” Heidi said laughing. Actually, foolishness couldn’t be further from the truth. The jointly owned business is a smart move that fulfills a family passion: the two were always baking cookies for friends and high school study groups. “We’re feeders,” Heidi said. “That’s just what our family does.” Eventually, their circuitous paths met. Sabrina withdrew from art school and completed formal studies in French pastry school and pastry sciences. This background equipped her to handle the technically demanding tasks of baking with aplomb as she creates all types of confections that require hours-long focus, such as macaroons and Swiss and Italian buttercream icing. Heidi describes herself as the “brute force,” of the pair, able to bake 400 of her special recipe crossroads cookies in just three hours. Together they make the perfect team, offering fresh, made-from-scratch confections with the finest of ingredients.

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“We wouldn’t do this kind of work if we didn’t want people to be happy." —HEIDI WERNICKE

DAILY MENU

“You Call ‘Ems,” cookies the way you want them, are a customer favorite. Order ahead As you might imagine, for them variety is key. of time or while you wait (takes about 20 minutes). Customers choose from four “We like to change up the menu so that we types of cookie dough and 24 “mix-ins.” don’t get bored,” Sabrina said. Each day’s offerings can be found on their Facebook page. Pick up your favorites quickly, because when they’re gone, they’re gone. “We’ve had our macaroons sell out before they even hit the case,” said Sabrina.

MENU ITEMS Staples include layer cakes, cheesecakes, pies, cake truffles, s’mores blondies, almond biscotti, peanut butter cookies, pudding, peanut butter crispy bars, gluten-free lemon bars, and their famous crossroads cookies (three-flavor chocolate chip cookies). Keep in mind that everything is individually sized; full-size cakes, however, (except wedding cakes) can be special ordered. Nothing is pre-made, but baked from scratch as it’s ordered. With enough notice, they can accommodate orders for offices, parties, and family events.

SEASONAL SPECIALS These two love to indulge their creative sides, as evidenced by the holiday specials. Werewolf kibble and rice crispy pumpkins are Halloween favorites. For autumn and Thanksgiving, leaf-decorated sugar cookies, pumpkin pound cake, and special-order, full-size pies (including gluten-free) are on the menu. And for Christmas, Holiday Plates featuring a variety of confections, including some allergy-conscious cookie plates, will help make the season a tasty one. Order at least one week in advance.

BEVERAGES

WHAT CUSTOMERS SHOULD KNOW Everyone is welcome at The Quirky Feather Confectionery. The plan has always been to be a community hangout. “I’ve been surprised at how quickly this has become true,” Sabrina said. Every day you’ll find a diverse crowd from high schoolers and college students to moms with kids and older adults. Looking for a fun place to hold a party or bridal shower? The space is available for rent. Current regular groups include Spanish and painting classes.

BEING SPONTANEOUS IS THEIR MANTRA

The Quirky Feather thrives on spontaneity, Complement your treat with smooth, flavorful and their fun, spur-of-the-moment themed movie nights are just one example. Check coffees, hot chocolates, teas, or even beer, wine, and mixed drinks (special mixologist on their Facebook page for information. And staff). Excluding Tuesdays, the Quirky Feather if you have a craving for sweets but can’t make it to the store, use DoorDash delivery is open every day until midnight. atCarmel.com / JANUARY 2017 / CARMEL MAGAZINE / 7

service (www.doordash.com/) to bring it to you. All in all, a visit to Quirky Feather Confectionary will put a treat in your tummy and a smile on your face, which fits in with their business plan exactly. “We wouldn’t do this kind of work if we didn’t want people to be happy,” said Heidi.

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KAREN MANGIA

Creates Success WITH LESS

Writer / Kara Kavensky Photographer / Amy Unger

Karen enjoyed the constant change with AT&T, but Cisco was growing and she saw opportunity. Through a series of building blocks and choices at Cisco, Karen’s job ultimately transformed into what she had desired since college. She was the Nielsen ratings for Cisco. “I managed the annual survey process to customers,” says Karen, who performs a very similar job at SalesForce. “I assessed what was working and what wasn’t, where is the risk and sought market opportunities.

“I have been fascinated by why people make the choices they make, what are the trends, study the data points and weave together the story,” says Karen, who earned her undergrad and masters degrees at Ball State. “I wanted to work for Nielsen, until I discovered they were located in Iowa.”

“Like with anyone’s career path, every step is additive to the process as a whole. The steps lead someone somewhere. The technical data of customer feedback helps us figure out what to build next, what our customers want.”

Building her wheelhouse, Karen dug into project management and sales with AT&T before being recruited to Cisco.

Disruption is a concept Mangia has welcomed into her life time and again. Not all of the disruptions have been welcome, but all provided learning experiences. INDY METRO / JANUARY 2017 / TownePost.com

From a personal perspective, one pivotal moment in Karen’s life was backing out of a wedding after the invitations had been sealed and stamped. The longest car ride of Karen’s life was sitting in silence with her mother after her bridal shower on the way back to Karen’s home. Her mom pulled into a parking space and Karen started crying and told her mom not to unload the gifts. They would need to be returned. “The voice inside my head was screaming, DO NOT MARRY THIS GUY,” shares Karen. “By listening to the inner voice inside my head, I disrupted my entire life course and took a detour, which was my intended path all along.” The next major disruption occurred while Karen was working at Cisco. She was noticing signs something was not quite right. In her early 30s and experiencing success on many levels, she was displaying signs of fatigue. She justified her lowerthan-normal energy level as a result of

recently moved to a new house. Yet more symptoms were appearing. She told herself stories to explain the unwelcome signs her body was exhibiting. Karen’s health was in decline and she was doing her best to deny it. She became unrecognizable to herself in the mirror. Her hair was falling out, she had gained weight, her skin was yellow, and her once-vibrant blue eyes had turned grey. But she kept pushing herself as if nothing was wrong. She also started to forget where she placed things. “It was not until I couldn't remember my brother's name that I thought, ‘Oh my gosh. I can't ignore this any more,’” she shares. It was three and a half years before she was diagnosed with pesticide poisoning. Even in the midst of her health crisis, she did not slow down until she was forced to. She had to heal. Karen had to pay attention to what her inner voice — and her body — was telling her. “The first step is discovering what pushed the snowball down the mountain,” states Dr. Kevin Logan, Mangia’s physician. “Then a personalized prescription for diet and lifestyle changes are essential to the process of bringing the body back into balance.” It takes many lines of code to have a program perform as designed, and it takes time for your actions to propagate. The same applies to your health, especially when a body is in crisis. In her book Success With Less, Karen details her journey back to health. It’s not the physical healing that is dominant in the book, but more the emotional element that was her trigger. This healing opportunity impacted Karen’s approach to life. She was forced to audit her circumstances and figure out for herself what her idea of success looks like and how it needed to change.

“It's so easy to look at everyone else's life and find that success is easy for other people. ‘If I only had the right education, the right boss, the right job.’ But success is available to everyone,” she says. “The key piece is determining what success means to you and calibrating to that. Because when it is that definition, it is available to everyone. There is no key to a secret club. You create it.”

For more information, please visit: successwithless.net Follow Success With Less on Twitter and Facebook. Kara Kavensky, a freelance writer and storyteller. Follow her: Karakavensky.com; Facebook, Instagram and Twitter: @karakavensky.

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TownePost.com / JANUARY 2017 / INDY METRO

Independently Owned and Operated

Writer / Kara Kavensky Photographer / Brian Brosmer

developer and broker with Duke Realty, other firms and on his own.

A more circuitous and unpredictable path could not have been had by Sun King President Bob Whitt with regards to his career, nor a more enjoyable one.

Bob’s previous work experience included Senator Lugar’s presidential campaign in 1995 and1996, where he worked with his wife, Ellen, a lawyer who spent 25 years in politics and public service at the state and federal level. She is now Executive Director for The Exchange at Marian University. During the campaign, Bob planned many rallies, fundraisers and additional events in the key primary states of Iowa and New Hampshire.

“The job I am in and the job I just left are both dream jobs,” says Bob. “I am fortunate enough to experience two in one lifespan.” Prior to Sun King, Bob served 11 years as the Executive Director of White River State Park, having been appointed by thenGovernor Mitch Daniels and reappointed by Mike Pence. The 250-acre downtown Indianapolis park includes the Indianapolis Zoo, White River Gardens, Eiteljorg Museum, Indiana State Museum, IMAX Theater, NCAA National Headquarters, The Lawn music venue, Victory Field (home of the Indianapolis Indians), Military Park and many other green spaces. “I was essentially the landlord, and was well prepared without knowing it in advance, as I understand event and property management,” shares Bob, who had worked for years as a commercial real estate

He started his career in business with some of the best sales and management training available at Xerox Corporation. He earned his MBA at University of Maryland while working for Xerox in Washington, D.C. The combination of his later commercial real estate development and brokerage experience, his personal obsession with food, wine, craft beer and the “locally grown and made” movement, his significant event experience and community/political involvement made him the ideal candidate for what the Sun King team needed, regardless of his lack of actual craft brewery experience. INDY METRO / JANUARY 2017 / TownePost.com

As part of the company’s initial push to help the community and create brand awareness, Sun King began popping up at local events in 2009. Bob noticed they seemed to be appearing all over the place. Sun King was located in downtown Indianapolis, so Bob dropped by and introduced himself. Walking into Sun King Brewery today looks dramatically different than it did at that time. The growth of Sun King has been exponential. The company exceeded its fiveyear production and sales goals within its first 18 months in business, creating a push for the state to raise the limit for allowable craft brewery production. “Originally, there were only a few tanks in that section,” says Bob, waving his hand towards the corner of the building. “I would occasionally come in, hang out, drink a beer, and get to know founders and brewers Clay Robinson and Dave Colt, plus partners Andy Fagg, Steve Koers, and Clay’s father, Omar.” As the relationship grew, Bob discovered they shared similar business philosophies regarding how a business should run responsibly, commitment to the community, and respect and treatment of employees. When Sun King first approached Bob

about replacing Omar, who was retiring as president, it came as a shock.

ties to the community. My vote was to go for it.”

“As Bob was considering making this major change, the thing that seemed to be holding him back was just how much he loved his work at White River State Park,” shares Ellen. “Even so, the opportunity at Sun King was the chance of a lifetime to join another team of extraordinarily talented and committed individuals and to add value to an already amazing organization with strong

Since joining the Sun King team in late April, 2016, Bob has worked every job in the brewery, starting in the tasting room. He’s traveled with the sales staff, worked the canning line, and has witnessed firsthand how all the moving parts work in sync. He described it as “Undercover Boss” without the disguise. Dave walked Bob through the brewing process by brewing a batch

SUNLIGHT CREAM ALE ABV: 5.3%

WEE MAC SCOTTISH-STYLE ALE ABV: 5.3%

of Bitchin’ Camaro with him at the Sun King Tap Room & Small Batch Brewery in Fishers. “Our downtown Indy brewery is somewhat automated, but in Fishers one measures everything. It’s very hands on,” says Bob. “I’ve also been out with the draft technicians cleaning the draft lines in restaurants, a key to quality with kegged beer, which often resides a significant distance from the taps.”

OSIRIS PALE ALE ABV: 5.6%

OUR HOUSE BEERS ARE AVAILABLE YEAR-ROUND AT OUR BREWERY AND THROUGHOUT CENTRAL INDIANA, IN BOTH CANS AND ON DRAFT.

“A lot of people were curious why Sun King chose to bring on a new president with no experience in the world of brewing. But as a company that is transitioning from scrappy start-up into a mature business there is a whole different set of skills that are necessary for success,” Clay says. “Bob’s background and connections throughout the community, combined with his passion for all things local and his desire to help make Indiana a great place to live, work, and play, made him a great fit for Sun King.” Since inception, the commitment to a quality product is evident in the thoughtful consideration of each product Sun King produces. For example, it took Dave and Clay two years of research and a significant financial investment to make Sunlight Cream Ale and Wee Mac Scottish Ale shelf stable at room temperature for grocery stores. For care in distribution, most beers would just be thrilled to have third-party sales and distribution. While Sun King does have distribution throughout the state of Indiana, they self-distribute within Marion County and regularly clean the lines from

keg to tap, ensuring the highest quality beer reaches their customers. Sun King maintains a strong presence at numerous events. In 2016 they participated onsite or donated to more than 700 events. To date, Sun King has more than 350 community partner organizations and a full team focused exclusively upon community development. Sun King’s goal is to become Indiana’s beer, with plans to extend outreach through festivals and events in the bordering cities of Louisville, Cincinnati and Chicago. The intention is not to sell beer out of state, but to create the demand for those residents in Kentucky, Ohio, and Illinois to cross the state line to buy Sun King. Bob refers to Dave and Clay as the visionary driving forces behind the company, its innovative concoctions, and the expansion into spirits. “One of the ideas presented in their original business plan was to expand into distilling,” INDY METRO / JANUARY 2017 / TownePost.com

shares Bob. “With the rapid growth, other elements took precedence so now we are able to move forward with liquor.” The distillery will be built from the ground up in the Midtown District of Carmel with a prime location on the Monon Trail between Main Street and the Palladium. Construction is set to begin during the first quarter of 2017 with hopes of opening before the end of the year. "I worked closely with Bob as Sun King developed its plans for building something unique along our Monon Trail,” says Carmel Mayor Jim Brainard. “I am consistently impressed with his vision and ideals for how he sees Sun King growing in the future. We're pleased he chose Carmel for this new direction and we are happy to be sharing in his success." Indiana’s beer may also soon be Indiana’s spirits. For more information, please visit sunkingbrewing.com.

Shon Joyner Local Marine Stars in New Discovery Channel Survival Show, The Wheel

After a lengthy application and audition process, which included a full physical and psychological evaluation among many other requirements, Joyner was chosen as one of six cast members for Discovery Channel’s new extreme survival challenge series, “The Wheel.”

and SOS devices that can be used at any time to quit the challenge and call for help. The contestants must procure food, water and shelter. And when the wheel turns again, they will be thrust into a new location and forced to use a completely different set of skills to survive.

The show, according to The Discovery Channel, is the ultimate survival test. Six participants are challenged to survive in six grueling landscapes across South Shon, who was a Marine for six years and America. With every turn of the wheel, served in combat, said a fellow Marine each survivalist is dropped into a new who had lost an arm and leg in combat isolated location, exposed to the world’s heard about the competition challenged deadliest terrains, including freezing him to apply. When the application arrived tundra, rugged mountains and treacherous in his inbox, he decided to step up to rainforest. Participants don’t know when or the task to honor his fellow Marines and why the wheel will turn. Each contestant submitted it. is equipped only with a light survival pack

Once Joyner received the news he’d been selected, he had only two weeks back in Fishers to prepare himself, and then was flown back to Los Angeles briefly before beginning the challenge, where he was flown to an undisclosed location, at which time all six participants met for the first time. They were then split up, and each dropped in their first environment. The hardest part of the experience, he said, was the isolation. Because there was no camera crew, he was taught how to film his

Writer / Lisa Mitchell Photographer / Brian Brosmer & Provided by The Discovery Channel/The Wheel

What motivates a person to voluntarily put himself in the most extreme and dangerous environments on the planet, completely isolated, with nothing but his resilience to keep him alive? That’s the question I had the opportunity to ask Fishers resident Shon Joyner.

INDY METRO / JANUARY 2017 / TownePost.com

adventure from his own point of view.

time remembering how to drive.

He says it’s hard to put into words what the isolation feels like, including depending only upon yourself for your own survival. He credits his time in the Marines for helping to prepare him, but the isolation made it a vastly different experience.

One unexpected result of the experience was a change to his senses, and how he experiences his environment.

Joyner said, “Combat with the enemy versus combat with yourself in complete isolation are two totally different battles. In combat, you have other Marines to go through the experience with. With this you’re completely on your own. The isolation is horrible. “Every day felt like 5 days,” he continued. “Your entire concept of time changes. You only see the 30 minutes of edited footage. You don’t see the other 23.5 hours of the struggle that I go through. But it happened and I lived it.” Joyner says that the experience challenged him in ways he never thought possible, even with his service in the Marines. The most surprising thing to him was how emotionally broken he became as days stretched on and his sense of isolation grew. Even during transports from one hellish location to the next, the production crew could offer no comfort, assistance, or even interact with him on any level not critical to moving him to the next location. Joyner was unable to share the final result of his experience, but he said that upon returning home he had a hard time re-acclimating to his “normal” environment. In fact, he said he isolated himself for a week before leaving his home and reengaging with the outside world. He said he had a hard time remembering how to use his phone, and the first time he got in his car he sat there for 10 minutes because he had a hard

“I felt like my body transformed, became animal like in some way, because it had to,” he said. “My survival depended on it.”

When asked by the producers of the show if he would consider doing it again, he said he absolutely would. “It’s a rare, life-changing opportunity.” You can watch Shon Joyner on The Wheel when it premieres Friday, January 13, at 10 p.m. ET/PT on The Discovery Channel.

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KEEPING A RIVALRY ALIVE: GAUGUIN V. SEURAT Writer / Kara Kavensky

The Indianapolis Museum of Art, founded in 1883, is one of the oldest art museums in the United States. That same year, 35year old Paul Gauguin left his successful position as a Parisian stockbroker to dedicate his life to art (to the distress of his wife, with whom he had five children). Three years later, Gauguin would paint a pivotal and influential work, Still Life with Profile of Laval. Still Life with Profile of Laval, which is currently on display in the European Galleiesr, is the cornerstone of the Pont-Aven Collection acquired by the IMA from international art collector Samuel Josefowitz in 1998. This famous painting is going on tour later this year, first to The Art Institute of Chicago, and then on to the world famous Musee d’Orsay in Paris. The acquisition of works by Gauguin and his followers, included in the Pont-Aven Collection, elevated the prestige of the IMA in international art circles. Of the 17 paintings in the collection,

three are by Gauguin. The Pont-Aven Collection also includes 84 prints by Gauguin and his cronies. “In addition to the Pont-Aven Collection, we have the best collection of Neo-Impressionist paintings in the world outside of the Musee d’Orsay and the Kroller-Muller Museum in Europe,” says Ellen Lee, Wood-Pulliam Senior Curator and a friend of Josefowitz. The IMA already possessed one masterpiece by the founder of the movement, Georges Seurat, The Channel of Gravelines, and Petit Fort Philippe, through a generous donation in 1945 from Mrs. James W. Fesler, in memory of her parents. Indianapolis businessman W. J. Holliday gave the IMA’s core collection of works by Seurat’s followers to the IMA in 1979. Other strategic additions were made more recently through the family and friends of Robert S. Ashby. Inside the European Art Galleiesr, the juxtaposition of the PontAven Collection gallery adjacent to the Neo-Impressionist

TownePost.com / JANUARY 2017 / INDY METRO

collection gallery continues a rivalry, which now stretches across an ocean. The history of the contentious relationship between Gauguin and Seurat is something of legend. Gauguin is 11 years older than Seurat and yet their artistic journeys are parallel. Each began drawing and painting in 1873. The eighth (and final) Exhibition of Impressionists opened May 15, 1886, in Paris. The lead up was filled with controversy as Monet, Renoir, Sisley and Caillebotte withdrew from participation due to the acceptance of newcomer Georges Seurat. Camille Pissarro had pushed for Seurat’s inclusion. Just before the opening, Degas insisted the word “impressionists” be removed from the announcements. Gauguin displayed a huge collection, whereas Seurat showed only a few works, including La Grande Jatte, (owned by The Art Institute of Chicago). La Grande Jatte and the other paintings of Seurat garnered the most attention from the Exhibition. Gauguin’s keen disappointment that Seurat had garnered most of the Exhibition’s acclaim was heightened by the realization that his former mentor, Pissarro, was now a follower of the young Seurat. If social media existed in 1886, the throwdown tweets after the eighth and final Impressionist Exhibition would've been something like this: @gauguin my exhibit is bigger and better than Seurat’s dots #gohomelittleboy @seurat The old man brought the goods yet I #dominated Still Life with Profile of Laval was painted the winter following the famous final Exhibition. Arguably much of the best and most

representative work of Gauguin will be in close quarters with Seurat in Chicago this June since La Grande Jatte, the talk of the eighth Exhibition, is in the permanent collection of the Art Institute of Chicago. At the IMA, the Gauguin paintings in the Pont-Aven Collection include: Flageolet Player on the Cliff, Christmas Night and Still Life with Profile of Laval. Flageolet Player on the Cliff, was painted by Gauguin the summer before Seurat created The Channel of Gravelines, both currently on display in the IMA’s European Galleries. Pont-Aven is located in the Brittany region of France. It is here that Paul Gauguin attracted a group of artists, creating the PontAven post-impressionist movement. Georges Seurat moved in a different direction, to various ports in northern France, when he wanted a break from the Paris studio. Still Life with Portrait of Laval almost didn’t make the flight to Indianapolis when the collection was acquired in 1998, as it was flagged during the legal due diligence because a prior owner bore the name Herzog. The wealthy Herzog family, led by patriarch Baron Mor Lipot Herzog, amassed the largest collection of art in Budapest, Hungary in the early 20th century. The baron died in 1934, leaving his estate divided amongst his three children. Still Life with Portrait of Laval was given to his middle son, Andras Herzog. Andras married and divorced Maria Izabella Farravicini, with whom he had two daughters. Andras later died in a forced labor camp in 1943. Allied postwar protocol required works of art to be returned to their countries of origin. There is existing litigation today by other Herzog heirs, regarding other works of art still in Hungary. After the war Still Life with Portrait of Laval was

INDY METRO / JANUARY 2017 / TownePost.com

safeguarded and inventoried in Germany by Indiana native Thomas Carr Howe, Jr., one of the original Monuments Men. It was then shown to have been legally released by Hungary to a Countess Istvan Bethlen in 1948. This countess was Andras’ ex-wife, who had remarried. The painting bears the stamped seal of the Hungarian government on the back of the canvas, which enabled its legal departure from Hungary. The Countess promptly sold the Gauguin masterpiece, and it was eventually purchased by Josefowitz. “It was my dream, made possible by the IMA’s expansion in 2006, to juxtapose our Seurat collection with our Gauguin material, creating a permanent space in the European Galleries for these two major movements of the late 1800s,” adds Lee. Gauguin’s Still Life with Portrait of Laval is small in stature, yet rich in meaning. Art historians may continue their discourse in perpetuity over the symbolism of each element of this painting. “The Pont-Aven period for Gauguin is when he became a mature artist,” shares Lee. “He painted incredible works while in Tahiti, but it was Pont-Aven, years earlier, where he had his breakthrough.” Still Life with Portrait of Laval abounds in personal symbolism of the artist. The ceramic vessel in the center of the table was created by Gauguin. In an 1887 letter to his wife, Gauguin drew a sketch of the sculpture and wrote: “Did you also bring a pot I made; keep it carefully for me. I like it, unless you are able to sell it (for a good price, 100 francs).” There is no evidence today that the piece still exists, as its whereabouts are unknown. The still life and white tablecloth are an homage to Cezanne, whom Gauguin admired greatly. Charles Laval is a Gauguin groupie and friend. They met in Pont-Aven the summer of 1886. The cropped image of Laval in the painting is indicative of the style of Degas, who was a mentor to Gauguin. The choppy nature of the addition of Laval’s profile is a modern approach to a portrait, referencing Degas’ style. A highly speculative element of the painting is the middle section. Scholars think it to be a window or a mirror, or possibly something entirely different. Through scientific examination, the mystery of this upper center region of the painting may be close to be being solved. “Under infrared light, the middle area appears to be that of a mirror, as the imaging shows a clear reflection of Laval’s profile,” states Senior Conservator of Paintings Linda Witkowski.

IMA EXHIBITS • Adjacent to the Pont Aven gallery, is What Lies Beneath • CSI: Conservation Science Indianapolis, Chemistry of Color • European Gallery (H208, H209) - Open for viewing the contentious styles of Gauguin and Seurat, with limited viewing of Still Life with Profile of Laval until it goes on tour.

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“ Our gym is unique in that we provide a personal approach, and know all of our clients by name." —Josh Kulak

A massive tire, rope, sled, chains, punching bag, pegs in a wall. All are stations at Survival Fitness, the spacious gym at 12955 Old Meridian St. Suite 102. Survival Fitness focuses on High Intensity Interval Training, an exercise strategy that alternates short periods of intense anaerobic exercise with less-intense recovery periods. “Our classes are challenging,” says owner Josh Kuklak, “which is why we decided to go with the name Survival Fitness.” A North Central graduate and competitive power-lifter into his early 30s, Kuklak began working to make Indiana, named as one of the most obese states in the nation, a healthier place. He began by coaching and working with children in 2006, but shifted his attention to adults clients in 2008. “I decided it was a better focus for the adults.” “Our gym is unique in that we provide a personal approach, and know all of our clients by name, Kulak says. “Our clients are our family, and we take good care of them. If someone has an injury or issue we know what modifications are needed and keep a close eye on them. Our workouts are

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carefully planned so that the experience is challenging, but safe.” Kulak talks about a client who needed assistance after a major stroke. A fitness family was she needed.

In a world of change, our focus is steadfast.

“The doctors told her she wouldn’t walk again or be able to do much” Kuklak recalls. But after a few years of training at Survival Fitness, not only is she walking but now functions beyond her doctor’s expectations. “It’s amazing to watch someone make such incredible progress from such a dim foresight from what the doctors had said,” Kuklak says. This thriving, can-do survivor mentality is one that Kuklak wants to keep growing in the Hoosier state, “We have found that the people in Carmel have a strong desire, and know the importance of exercise and nutrition,” Kuklak, says. “We want to continue to provide the best training possible for our clients and future clients.”

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I don’t have a favorite dish, and if I did, I wouldn’t tell you,” says Woodys Library Restaurant owner Kevin Rider about Woodys Library’s vast and varied menu. Why the hesitation to name a favorite? Rider maintains that once you get known as the best place to get one specific thing, everyone starts to associate you with only that dish, and you’re less likely to be the restaurant of choice when in the mood for something else. With a menu that includes everything from traditional bar food to comfort food to fine dining selections, Woodys has too much to offer to be defined by a single menu item. He wants people to know that regardless of what they are in the mood for at any particular time, even if everyone wants something different, they’ll all find what they are looking for at Woodys Library Restaurant.

WOODYS LIBRARY RESTAURANT DECADES OF GREAT FOOD & FAMILY SERVICE ON MAIN STREET CARMEL Writer / Lisa Mitchell Food Photgraphy / Pete Thompson Building Photgraphy / Wendy Waveney

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The building that houses Woodys has a long and storied history on Carmel’s Main Street. It served as the community’s library from 1914 to 1970 before the becoming City Hall for a period of time. Rider then converted the historic building into Woodys Library Restaurant in 1998. The bar and kitchen opened in May, 1998, followed by the restaurant in July of the same year. “When we decided to open Woodys, one of the biggest challenges at the time was getting people to stay in Carmel to eat as

opposed to going to the Keystone area or to Downtown Indianapolis, Rider said. “Being located in such an interesting and historic building had people curious to come in and see what it was all about. Once they experienced the menu and great service, the loyalty came.” Loyalty is part of what makes Woodys Library Restaurant so successful. Not just the loyalty of the longtime customers, but also the loyalty of the staff, which helps create the family-like atmosphere experienced by those who walk in the doors. The average tenure for employees at Woodys is 11 years, which, in the service industry, is almost unheard of. What’s the secret to having such loyal employees? “God put me in the restaurant business,” Rider explained. “I am supposed to teach people something and I am supposed to learn something from everyone. That’s especially true for the Woody’s family.” While he has rules for his employees, he also has one simple rule he expects his customers to follow, as well: Treat his employees with respect. No exceptions. Rider says he supports and backs up his employees no matter what, and he’s not afraid to step in and deal with unruly or disrespectful customers in the name of defending his staff. His staff knows this, and in turn, they want to stay.

Kevin and his wife, Richelle, also own Divvy restaurant in Carmel’s City Center. While the concepts and menus of the two restaurants are quite different, the common denominator is the couple’s desire to create a great dining experience and serve amazing food. Both restaurants recently added expanded outdoor seating areas that can be used nearly throughout the year. The additional outdoor dining space has been a great success for Woodys Library Restaurant, allowing diners to take in the bustling Carmel Main Street energy while enjoying their meals. Adding the enhanced multi-season outdoor seating area made sense, Rider said, both from a dining experience perspective and a business revenue perspective. He says that the additional space has piqued the curiosity of those who have never dined there and has spurred regulars to visit more frequently. As for what’s next for Woodys Library Restaurant, Rider simply says, “If you’re not changing, you’re dying.” He and Richelle travel frequently looking for new food trends and ways to continue to delight their customers. I, for one, am excited to see what comes next. For more information visit www.woodyscarmel.com/ or call 317-573-4444.

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WOODYSCARMEL.COM Woodys is located in Carmel's Arts & Design District just east of Rangeline Road on Main (131st) Street. 40 E. MAIN ST., CARMEL, IN 46032 317-573-4444

DINING AREA HOURS TUESDAY—THURSDAY 11:00 a.m. to 2:00 p.m. and 5:00 to 9:00 p.m. FRIDAY 11:00 a.m. to 2:00 p.m. and 5:00 to 10:00 p.m. SATURDAY 11:00 a.m. to 10:00 p.m.

BAR & PATIO HOURS THURSDAY—SATURDAY 11:00 a.m. to 3:00 a.m. SUNDAY–WEDNESDAY 11:00 a.m. to midnight

THE KITCHEN CLOSES SUNDAY—THURSDAY 10:00 p.m. FRIDAY AND SATURDAY 11:00 p.m.

Tilly’s Tea Room Opens in Saks Around that time, Moore was contacted by the Assistant General Manager of Saks Fifth Avenue at Keystone Fashion Mall. She had seen an article in the Indianapolis Business Journal featuring Moore and Tilly’s Tea Room and was interested in bringing the concept of the tea room to Saks. Sharon shared her interest, and plans to bring the concept to reality began.

cocktails and will be extending the Saturday hours until 8 p.m. Along with offering beer and wine during the extended hours, the Saturday evening menu will also include a selection of small plates such as a cheese board, charcuterie board, ravioli, bruschetta, and a mini Yorkshire puddings trio filled with a selection of roast beef, sausage and onion gravy and vegetables.

That high-action career required Sharon to constantly travel, something she wasn’t interested in doing after the 2008 birth of her daughter, Matilda, who goes by Tilly. She then had Max, who is now 5 years old. When Sharon was ready to return to work, she decided to bring the concept of a classic English tea room to Fishers.

While researching whether Tilly’s Tea Room would be a good addition to Saks, many people said they missed the days of the L.S. Ayres Tea Room and thought a classic department store tea room, if done well, would be a huge draw for shoppers, as well as the community. They went forward with the idea and found Saks was the perfect spot to combine high fashion and afternoon tea.

Moore said Tilly’s offers people the opportunity to enjoy a classic afternoon tea, host a beautiful bridal or baby shower, or create a memorable princess birthday party. There is also a children’s area for their special events, as well.

Moore is originally from New Castle, England, and always appreciated the special time set aside to enjoy daily tea and connect with people while doing so. Tilly’s Tea Room first opened in downtown Fishers, off of 116th Street. She enjoyed serving customers at that location through early 2015.

Tilly’s offers a classic selection of teas, including black, green, white, and herbal varieties. Coffee is also served. To accompany the teas and coffee, the menu offers soups, salads, and sandwiches. Beginning in mid-December, Tilly’s will also offer Sun King Beer, wine, and champagne

Writer / Lisa Mitchell

Sharon Moore, owner of Tilly’s Tea Room, didn’t start out with plans to open a whimsical tea room. In fact, her career started in the not-so-whimsical world of auto racing, where she worked as a camerawoman for the BBC covering what was the Champ Car World Series at the time, and is now IndyCar.

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Moore echoes the sentiments of the renowned writer Henry James who said, “There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” She hopes that you will join her at Tilly’s Tea Room and experience a true afternoon tea that’s not only whimsical and beautiful, but delicious as well.

Tilly’s Tea Room www.tillystearoom.com Location

Inside of Saks Fifth Avenue 3rd Floor, 8701 Keystone Crossing Indianapolis, IN 46240

For Reservations 317-816-0171 EXT 5335

Hours

Tues–Sat 10am–4pm Sunday 12pm–4pm Beginning in December, will be open until 8pm on Saturday and will be serving Sun King beer, Wine, & Mimosas. Open for extended hours for special events such as showers, corporate events, and princess parties upon requests.

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