The Lakes Magazine November 2021

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MAGAZINE

NOVEMBER 2021

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FROM HOBBY TO BUSINESS

GG’s Kiln Brings Ceramics to Culver FOX RIDGE TAXIDERMY

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A TOWNE POST NETWORK PUBLICATION

IN THIS ISSUE

For advertising information, contact: PUBLISHERS JOHN & MANDI LEWANDOWSKI john@townepost.com mandi@townepost.com 574.249.9217 ASSOCIATE PUBLISHERS TAMI STOUT tami@townepost.com 765.434.4460 TINA KEAFFABER tina@townepost.com 574.371.7482

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47

GG’s Kiln Brings Ceramics to Culver

LaGrange Business Specializes in Hay, Straw and Supplements

FROM HOBBY TO BUSINESS

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Frain Mortuary Owners Talk Renovations and Company Philosophy

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FOUNDER/CEO TOM BRITT tom@townepost.com 317.496.3599

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PRODUCTION COORDINATOR ERIN TURK DIRECTOR OF DIGITAL ENGAGEMENT JOSH BROWN CREATIVE DIRECTORS TONI EADS VAL HACKER

Justin Time Plumbing & Heating Keeps Systems Running

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Wakarusa Ag Services is a Frontrunner in Agricultural Equipment

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Dawg’s Custom Powdercoat Owner Talks Background and Methods

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Local Resident Finds Unique Business Niche

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THE HORSE’S MOUTH

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ARK ANIMAL RESCUE & ADOPTION

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TOWNE POST NETWORK, INC. 8800 North Street, Suite 117 Fishers, IN 46038 Phone/Text: 317-810-0011

Dairy Producer Has a Local-Minded Approach

FOX RIDGE TAXIDERMY

CULTIVATING SUCCESS

Exploring Fresh Ways to Prepare Your Thanksgiving Turkey

Scan the QR code to see this magazine’s real-time reach and distribution numbers.

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PLUMBING THE DEPTHS

GRAPHIC DESIGNER ROBBY BERRY

REAL-TIME ANALYTICS

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LABOR OF LOVE

Lakes Area is Home to a Wealth of Native American History

PRESIDENT JEANNE BRITT jeanne@townepost.com 317.810.0011

NOVEMBER 2021

Swan Lake Chophouse Brings Fresh Flavor and Inviting Decor

77

WHAT’S HAPPENING IN NOVEMBER AT THE LAKES

Making a Difference in the Lives of Pets in LaGrange County KEY CONTRIBUTORS ANGELA CORNELL / JUBILEE EDGELL / JEFF KENNEY KARI LIPSCOMB / LOIS TOMASZEWSKI

FROM HOBBY TO BUSINESS GG’S KILN BRINGS CERAMICS TO CULVER

Story and Photography Provided

What started off as a hobby for Grant and Ginny Munroe, the two “Gs” in GG’s Kiln, is now a new business in Culver that brings the art of ceramics to visitors and residents of the small town located on Lake Maxinkuckee. With a wide selection of glazes, hundreds of pieces to choose from and several techniques to learn, GG’s Kiln is making the art of ceramics a fun activity for everyone.

rest is history.” adds. “I thought we should set up a studio “Ginny’s hobby was taking over the house, to get all of the ceramics out of the house so I knew she had a passion for it,” Grant and to bring this fun activity to Culver

Ginny tells the story of how GG’s Kiln got its start.

“I was obsessed with painting ceramics with my nieces when a friend of mine offered to sell me a kiln,” Ginny says.

“I wasn’t going to turn down the opportunity to fire my own pieces. Once we got the kiln, I ordered glaze and bisque in large quantities. Then, my family and some of our friends got into creating pieces, especially at Christmas time. The 6 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

families and friends.”

One of the reasons Ginny got on board with bringing a new business to Culver is because she thinks Culver is a destination place for visitors, remote workers, and people associated with lake life and Culver Academies.

“There’s a diverse group of people coming to Culver from all over the world,” Ginny says. “Ideally, we want those people to enjoy the amenities of our small town and we want them to support our local businesses. The more we have for them to do while they are here, the more likely they are to return or stay. Grant and I thought we could offer a fun activity that will bring people to Culver.”

Grant points out that creating art is therapeutic and relaxing.

“We have had our share of tragedy this

THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 7

past year with the death of four family members between us,” Grant says. “We did a lot of painting during that time.

Art truly is therapeutic and has a way of healing.”

“It’s also something that anyone can do,” Ginny adds. “We’ve had 2-year-old kids in the shop, 90-year-old adults, and everyone in between. Many people paint gifts for family members and friends.

Watching them choose something they know will resonate with the person they are gifting is a lot of fun. We want to be part of creating memories in the town of Culver and that is something we honor.”

Through the fall and winter season, visitors to GG’s Kiln can come in on the weekend between 10 a.m. and 6 p.m., or make an appointment for a private party.

“We try to be flexible about the hours we are open because this is the type of

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activity that people generally plan ahead of time,” Grant says. “We host birthday parties, family outings, corporate parties and more.”

“This time of year, everyone coming in is working on fall or Christmas pieces,” Ginny says. “Pumpkins and Christmas trees are really popular right now. It’s such an easy thing to do. You don’t have to be a professional painter or artist. You just have to enjoy time with the people you bring with you.”

Grant summarizes the experience.

“We see people come in here and disconnect from their devices to relax and enjoy each other’s company,” Grant says. “They pick up their completed pieces and discover their inner artist is pretty good at ceramics.

We are thrilled to be part of that.”

GG’s Kiln is located at 105 East Washington Street in Culver. For more info, call 574-842-2000 or visit facebook.com/ggskiln.

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FRAIN MORTUARY OWNERS TALK RENOVATIONS AND COMPANY PHILOSOPHY Writer / Angela Cornell Photographer / Jubilee Edgell

THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 11

“When my grandfather took over the funeral home from his predecessors, he did major remodeling, updating and investing,” Jon says. “He double-downed on his commitment. My dad did the same thing.

This is my opportunity to double-down and show my commitment and appreciation to the community, and make a positive impact to the facility.”

The last two years have been difficult for many of us. Yet every so often, there’s a light in the dark hallway of time, a moment in which the heaviness of life is lifted by a respite of good news. It’s at these times that ceremonies, like funerals, are made of stronger stuff than mere tradition, and new beginnings sing of vitality.

For Jon Frain, co-owner of Frain Mortuary, this year has been one of investment and renewal, as he has renovated the funeral home in Winamac that his family has owned for three generations. In a way, this is a sort of rite of passage for the Frains as the next generation prepares to take over the family business.

To that end, Jon hired a longtime friend, Jill Bonnell, an interior designer by trade.

“It was an honor to be asked by the Frain family to help with this project, and a joy to give back to the community that I hold near and dear to my heart during these difficult times,” she says.

Originally, the purpose of the renovation was simply to modernize the building with fresh paint inside and out, updated flooring, and other relatively minor upgrades.

However, as 1980s retro-style carpets and tapestries were removed, the building’s

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father and co-owner, Dan, it brought waves of nostalgia.

“There were some surprises, some memories,” Dan says. “Some of it I knew about, some I had forgotten.”

Bonnell was also impressed.

“There was a lot of excitement around the history we uncovered as we peeled through layers of wallpaper and heavy drapery,” Bonnell says. “Some of the under-layers of paper date back to the art deco era almost 100 years ago.” long-forgotten charm was revealed.

“We found beauty in the original woodwork and windows,” Jon says. “I was just stunned. I’m the third generation. I grew up in the funeral home. As a kid, never once did I look behind the curtains or think about pulling the carpet up and looking underneath it. It’s been there my whole life.

For me it was just amazing.”

With that, the work order expanded to include restoring and preserving the whole building.

“While the original plan was to update the wallpaper and carpet, so much excitement grew along the way that we ended up going into great detail to restore and restyle every finish,” Bonnell explains.

For Jon, the process was astounding. For his

Much of the building’s history was already known before the renovation. Built in 1899 as a bungalow home, it was renovated into a funeral home in 1935. Since then, the building has never been used as anything else.

In 1951 Jon’s grandfather Maxwell began working there, and was trained and mentored by the owner, Walter Lange.

Lange’s philosophy was that the services they offered were a chance to minister to

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hurting people at critical times of need.

In time, Maxwell purchased the business and educated his sons in the same perspective. That legacy is a profound reality for Jon. “For me, it’s a labor of love,” he says. “It’s called a funeral home. It’s not just my place of business. It’s people’s home.”

The building’s modernization is another way that Jon seeks to whisper hope to the grieving.

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“We took down everything that was heavy, dark and somber,” Jon says. “We kept things tasteful and classy, but very modern and timeless. We updated it, but not to the point that people would feel uncomfortable, and we brought in a lot of light.”

For Jon, the renovations carry deep symbolism.

“The past 18 months have been very dark,” he says. “There’s been a lot of death and a lot of loss. The light reflects where we’re heading as a business, as we wrap up this year and go into the next. Funeral homes don’t have to be dark and dreary. As we went out with the old and in with the new, we kept things and set things in place.

We refreshed and restored and lightened everything there.”

Frain Mortuary has locations in Winamac, Francesville and Medaryville. For additional info, call 574-946-3222 or visit frainmortuary.com. For more on Jill Bonnell’s work and services, go to jillbonnelldesign.com.

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LOCAL HERITAGE LAKES AREA IS HOME TO A WEALTH OF NATIVE AMERICAN HISTORY

artwork and journal entries comprise the book “Indians and a Changing Frontier: The Art of George Winter” (1993, Indiana Historical Society Press), which includes much greater detail on this story as well as his painting of the council itself.

Lakes (the other being Myers Lake), south of Plymouth at 12th and Peach roads, was the home of Chief Menominee and his November is National Native American band. Lake Kee-Wau-Nay, today’s Lake Heritage Month, besides being a period Bruce, in Pulaski County, bore the name of when many Americans contemplate the the chief who presided over the band on its relationship between early settlers and shores. As might be assumed, the nearby Native Americans, particularly in relation to town of Kewanna is named for the chief, the Thanksgiving holiday. The Lakes area is a veteran of the legendary 1811 Battle of home to a story - in many ways a tragic one - Tippecanoe. of national significance to the story of North America’s indigenous peoples.

All figure significantly in the story of the

Nas-wau-kee gathered area white settlers in his village the month after the council and, having agreed to leave peaceably with his band, bid a tearful farewell to his land and his neighbors, saying, in part, “The white settlers here have been good and kind to us, and in leaving them it seems like severing the ties of our own kindred and friends. We go away and may never return, but wherever we may be - wherever our lot in life may be cast we shall always remember you with sincere respect and esteem.”

The Potawatomi were not the first Native Americans in the area (in fact, they were fairly recent successors to the Miami here), but they were the last, forced away as they were on the infamous Trail of Death in September of 1838.

This group of 47 Potawatomi, which also included Chief Kee-Wau-Nay, arrived in Kansas on October 23, 1837.

Writer / Jeff Kenney Photography Provided

Prior to that, among the Potawatomi bands in the area were villages on the shores of a handful of Lakes-area bodies of water.

Lake Maxinkuckee (whose name itself is Potawatomi in origin) was home to the village of Chief Nas-wau-kee (alternate spellings, including Nees-Wau-Gee, exist, since the Potawatomi language at the time was phonetic and not written), along with his brother Quash-Qua, on the east shore of the lake on today’s 18B Road, as well as that of Chief Aubbeenaubbee, whose lands extended into Fulton County and also bordered the south shore of the lake.

Cook Lake, the westernmost of the Twin

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removal of the Potawatomi from the area.

Various treaties with the U.S. government had been signed leading up to the July 1837 council held at Lake Kee-Wau-Nay. There, government representatives heard an impassioned speech given by Maxinkuckee’s Chief Nas-wau-kee, who had been chosen to represent the region’s Potawatomi in hopes of retaining their tribal lands.

As part of an area Eagle Scout project, a marker honoring Nas-wau-kee was placed in 2011 in the town park in Culver.

The chief ’s great-great-grandniece,

Present at the council in 1837 was another figure of note, British artist George Winter, who had journeyed to New York to study art, and had made his way to northern Indiana for the express purpose of documenting, artistically, the culture and lifestyle of the Potawatomi, aware that they were facing their last days in the region.

His remarkably detailed

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days of the Lakes area Potawatomi pertains to Chief Menominee, whose village became home to the first church built in Marshall County - a log cabin Catholic chapel on the north shore of the lake, erected to serve the area Potawatomi. A boulder and historical marker, placed at the site on 12th Road in 1949, commemorates the church “at Chi-chipee Ou-ti-pe.”

Michale Edwards, who had traveled from Oklahoma, was on hand for the event.

The story of Chief Aubbeenaubbee, as noted in an article in last month’s edition of The Lakes Magazine, was considerably more gruesome and involved the old chief killing his own wife, and the chief ’s son Pau-Koo-Shuck assigned the task of killing his own father in retribution. While the historical record is unclear as to whether Pau-Koo-Shuck departed alongside Naswau-kee in 1837, or was part of the Trail of Death the following year, he returned to Lake Maxinkuckee rather than making the journey all the way to Kansas. He died soon after, and the story of his ghost haunting the shores of the lake made it into several collections of regional and national folklore and ghost stories.

Assigned to the chapel was French priest Father Benjamin Petit, just 27 years old at the time of the Potawatomi removal. His letters and journal entries, which have been collected in a book published by the Indiana Historical Society and are available at archive.org, recount in detail his love of the Potawatomi and his grief at their mistreatment leading up to the Trail of Death.

Menominee himself had refused to take part in the 1836 Yellow River Treaty, which removed the land from his ownership, refuting its legality to Indian agent Colonel Abel C. Pepper: “[The U.S. President] does not know that you made my young chiefs drunk and got their consent and pretended

The story is also commemorated via another Eagle Scout project, a historical marker just outside the Masonic Cemetery in Culver, on the south end of South Street.

The best-known facet of the story of the last

to get mine. He would not drive me from my home and the graves of my tribe, and my children, who have gone to the Great Spirit, nor allow you to tell me your braves will take me, tied like a dog, if he knew the truth…I have not sold my lands. I will not sell them. I have not signed any treaty, and will not sign any.”

Nonetheless, General John Tipton would soon thereafter lead a volunteer militia that surrounded the village, deceiving the Potawatomi into gathering in the chapel (Petit was in South Bend at the time) and imprisoning Menominee and other chiefs.

On September 4, 1938, the approximately 660-mile journey of 859 Potawatomi to Kansas began. By its end, 42 had died, 28 of them children. Petit, having obtained permission from his superiors to join the caravan, traveled with them to Kansas, though he would also die from the journey, his remains eventually entombed in honor under the replica log cabin chapel on the campus of the University of Notre Dame.

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One early advocate of recognition of the tragedy of the Trail of Death was pioneer descendant and Marshall County historian Daniel McDonald. In his role as a state senator, McDonald introduced legislation to erect a monument to Chief Menominee that was dedicated (originally along with a small replica of the log cabin chapel, which burned some years later) in September of 1909.

The statue, located on Peach Road north of 13th Road, was the first state-sponsored monument to a Native American in the entire U.S. McDonald also wrote the book “Removal of the Pottawattomie Indians from Northern Indiana” in 1899, documenting the story.

His research and interviews with early settlers (published also in his book “A Twentieth Century History of Marshall County, Indiana”) provide some of the most detailed information on the Potawatomi of the Lakes area.

Today, due to the efforts of a number of organizations and individuals including the Fulton County Historical Society (whose annual Trail of Courage event each September commemorates the legacy of the Potawatomi), historical markers have been erected not only in the Lakes area along the route of the Trail of Death, but also at sites all along it up to and including Kansas.

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In 2017, St. Joseph Catholic Church in Rochester hosted an event commemorating Indiana Indian Day. At the request of Fulton County historian Shirley Willard, who for some years has led marches retracing the Trail of Death every five years, Indiana Governor Eric Holcomb not only declared the day, but also issued a formal apology to the Potawatomi.

The proclamation certainly applies to the Lakes readership area as well as the state as a whole. Indiana, it says, “recognizes the special and historical significance of the many Indian tribes that have their legacy cemented in Indiana history as well as the sacrifices that these groups have made throughout the history of Indiana.”

18 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

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Plumbing the Depths

JUSTIN TIME PLUMBING & HEATING KEEPS SYSTEMS RUNNING Writer / Angela Cornell Photographer / Jubilee Edgell

If fall could be described with a single word, it would be crisp. Chili, apple desserts, and pumpkin spice drinks are on nearly every menu. Mother Nature has dressed herself in her most dramatic colors. Most people are reaching for their flannel jackets as they walk out the door. The very air vibrates with fresh, cool energy.

All of this is an indicator of colder times yet to come.

Along with all the beauty of fall comes preparation for winter. According to the owner of Justin Time Plumbing & Heating, Justin Turnage, there are a few vitally important honey-do list items during this time of year to make sure

your water heater and furnace are ready for the cooler months. First, check that the heater works before the weather turns cold. Second, change your filter.

For those who don’t have the time or the knowledge to do this themselves, Turnage and his team can clean and service furnaces at the owner’s convenience.

“A lot of people wait until they absolutely have to turn their furnace on,” Turnage says. “This happens every year. Then the cold snap hits and everyone goes to turn on their heat and half of them don’t work.”

Turnage grew up around the heating and plumbing business.

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“I remember riding around in the truck when I was little and helping people,” he recalls.

When Turnage joined the family business in 2008, he found it to be a very rewarding vocation.

“It’s a good feeling when you go to save the day,” he says.

It wasn’t until 2014 that Turnage decided to branch out on his own.

“When my dad retired, he just abolished the [business] name,” he says. “I went out and bought a van for $600 and that’s how I started.”

It didn’t take much time for Turnage to

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outgrow that first van. When he started looking into buying a new one, he wanted to get it professionally wrapped.

“I was talking with my rep from Armstrong Air, our furnace and air conditioning supplier, and just kicking around the idea,” he says. “They offered, ‘If you want to do that and are willing to put our equipment logo on the truck somewhere, we’ll pay for half.’”

It was a deal that Turnage couldn’t refuse.

While drafting a mock-up of the wrap, Turnage had to make a decision about his new color scheme.

“I wanted something bright,” he says.

“I want to be able to see it from a mile away.”

After perusing several color options, hot pink was suggested.

“At first I laughed,” Turnage says. “Then I thought about it more and more. I was

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like, ‘Well, that’s not that bad.’ I sent it to a few friends and a couple of them were like, ‘Yes, that is it.’”

Turnage decided to do a trial run with one truck to see if he would like it. The feedback was immediate and highly positive.

“I wouldn’t have any other color now,” he says.

Turnage and his team pride themselves on customer service.

“I believe every single job we do should be five stars,” he says. “That should be normal. You should be happy after every transaction with us. If you’re not, we want to address it and figure out how it could have been better.”

The company offers a wide range of plumbing and heating services. For Turnage, however, his favorite calls are

the ones that pose a challenge.

“A customer calls my office, and has a complicated system or not many people have seen them in this area, and they say, ‘I have this system and no one can fix it,’” he says. “I’m champing at the bit.”

For Turnage and his team, the key to customer service is doing everything in their power to make sure that the client gets satisfaction.

“You go to a certain customer’s house and they’re just overjoyed that you even came,” he says. “You fix their situation and they praise you up and down. It’s a good feeling, helping people.”

They also want to make sure that their customers have the best systems possible, whether that system is a new furnace or a tankless water heater.

“I really push high-efficiency, made-in-

America products,” Turnage says. “We push products that have the highest warranty and we add to it. For a new furnace and air system that we put in, it’s an easy decade that you’re not going to have any money out of your pocket, no matter what breaks or what time of year it is. It’s all covered.”

Turnage has water heater tanks available as well, however he always recommends tankless, especially since he says it can save homeowners 30% to 60% on their utility bills. Understanding that it is a big step, and one that can make a serious dent in pocketbooks, he also offers financing options.

His products are made by Armstrong, a company he would trust in his own home.

“I took factory tours and I met with the engineers,” he says. “I really did a lot of homework on every product we sell.”

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Turnage believes that the product should sell itself, without being pushed on the customer.

“We’re big on trying to educate, not trying to oversell or sell you something you don’t need,” he says. “If I’m in your house and I see a problem, I usually just point it out, offer a solution, then go about my day. If you want it, you’ll call.”

Beyond heating, air and plumbing, he also offers a wide variety of other services like air virus control, and indoor air quality options like filtration, humidification, dehumidification, fresh air intake and mold control, and more.

“A lot of people don’t know that humidity control will keep bugs and insects from coming in your house if you have it set correctly,” Turnage says.

Justin Time Plumbing & Heating is located at 1845 West Jefferson Street in Plymouth. For more info, call 574-780-2245 or visit justintimeplumbingandheating.com.

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Call /Text Cell:(574)223-4855 or Home:(574)835-0387 24 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

Cultivating Success

Wakarusa Ag Services is a Frontrunner in Agricultural Equipment Writer / Amy Lant-Wenger Photographer / Jubilee Edgell

THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 25

O

ne does not need to spend a great deal of time traversing Wakarusa to realize that there are many citizens who are immersed in some facet of agriculture.

This small corner of Elkhart County is very much a farming community.

And while the town’s very foundation was built on decidedly rural principles and practices, people also recognize that staying competitive is essential to its continued evolution. The formula for success comes from honoring traditions while also embracing modern technology and

advances in the field, so to speak.

Within that crossroad is where Wakarusa Ag Services can be found, a frontrunner in agricultural equipment, ready to meet the customers right where they are, and all with a distinctive hometown philosophy.

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The business, which eventually grew into the present day Wakarusa Ag, was actually born from a single purchase made by patriarch Franklin Martin back in 2001. As the owner and operator of the family dairy farm, he found himself in need of a sizable unit of machinery. So he bought a Penta vertical feed mixer and was soon convinced that this equipment would be something he could sell to his fellow farmers.

Over time, the four Martin sons, Dwayne, Dwight, Darrin and Delvin, joined their father in the pursuit of farm efficiency. As their knowledge and expertise for utilizing mixers became more reputable, they were able to parlay that skill toward the perfect complementary business – Wakarusa Nutritional Services, which the Martins also own.

Realizing as well that they could do more to benefit their friends and neighbors with their unique business needs, the Martins purchased the current site of

574-773-2846 | 11092 N 600 W Milford, IN 46542 | EMAIL uniquefurniturein@gmail.com | WEB customuniquefurniture.com THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 27

Wakarusa Ag in June of 2014. In the seven years since, the family has become one of the leaders in farming, landscaping and related equipment. So much so, in fact, that Wakarusa Ag is now one of the largest dealers of TMR feed mixers and manure handlers in the Tri-State area.

Wakarusa Ag now specializes in products both new and pre-owned, rentals, and parts, spanning a tremendous range from Echo power tools, Bad Boy and Scag mowers, and tractors from Deutz-Fahr and TYM, just to touch upon a few noteworthy names.

One of the services that Wakarusa Ag is proud to offer is equipment rental, including excavators, manure accessories, tractors and skid steers. They are willing to provide quotes that can be competitive, or perhaps lower than, nearby facilities with like inventory.

Maintaining an ecologically friendly business is also an important element to

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Wakarusa Ag and the machinery they sell.

They are the first dealer in North America to provide electric skidloaders with zero emissions, resulting in lower operating costs and less maintenance overall. The Martins are continuing to add zeroemissions equipment from smaller-scale models to full-sized units. These cuttingedge additions to the inventory are touted as exceptionally fuel-efficient, featuring high transport speeds and driver comfort.

And in the event that a piece of equipment is in need of repair, Wakarusa Ag does have a full-service shop on the premises, which operates concurrently with the shop itself, except for the weekends. The hours are 7:00 a.m. until 4 p.m. Mondays through Fridays, and 9:00 a.m. until 1:00 p.m. for the store.

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Wakarusa Ag Services, LLC, is located at 711 E. Waterford Street, just east of downtown Wakarusa. The phone number is 574-862-1163, and the full line of products and services can be viewed at wakarusaag.com. Follow the Martin family enterprise on Facebook as well.

THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 29

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Explore a Unique Selection of Quality Antiques, Vintage, Repuposed and New Furniture, Home Decor and Gifts in a Rustic Boutique Setting Hours: Monday (May 3- Nov 29) 12PM -6PM Tuesday-Thursday 10AM-6PM Friday 10AM-5PM Saturday 10AM-3PM

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Potter’s The Family Tree Farm Specializing in Interior & Exterior Concrete Pole Barns • Additions • Metal Roofing Remodeling • Commercial Roofing

Celebrating 25 Years of Business 1997-2021 Potter’s The Family Tree is a “choose and cut” Christmas tree farm in Fulton County. Our family would like to invite your family to share a part of a very special holiday tradition—selecting the family tree.

Scotch Pines, White Pines, Norway Spruce, Fraser Fir, and tabletop trees. Fresh, fragrant pine and fir wreaths are available as well. The Family Tree offers grave blankets, pillows & a gift shop.

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TALKING TURKEY

EXPLORING FRESH WAYS TO PREPARE YOUR THANKSGIVING TURKEY Writer / Cheryl - New Kitchen Store Photography Provided

Thanksgiving is nearly upon us, and for most everyone, turkey is the focal point and star of the show for the Thanksgiving feast.

is harder to keep the meat from becoming overcooked, dry and tough. This is where brining helps. Brine is a basic solution of water and salt. You can also add various

spices and seasonings to it to fit your individual taste.

During the brining time the turkey will absorb extra moisture, which will help the turkey stay juicy. It will also absorb salt, so make sure that the turkey you choose to brine is not already pre-salted or preseasoned. The salt not only adds extra flavor, but it will also break down some

There are so many ways to cook a turkey, and every year it seems that someone comes up with a new way. There is deep-fried turkey, butterflied turkey breast made into a turkey roll, spatchcock turkey, marinated or brined turkey, turkey rubs, and let’s not forget the traditional oven roasting with basting. How do you choose?

In this article we are going to discuss two easy ways to roast the perfect turkey.

First is brining. What is brining? Turkey is a relatively lean bird, especially the breast.

Because it doesn’t tend to have a lot of fat, it THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 33

of the turkey’s proteins, making it more tender. Brining is easy, but it’s not quick.

You will need to think ahead at least 16 to 24 hours. It also will take up room in your refrigerator. Aside from those two factors, brining is a wonderful way to assure that you serve a juicy, tender and flavorful bird for your Thanksgiving guests.

BRINE RECIPE • • • • • • • • • • •

3 cups apple juice 2 gallons water (or more to cover turkey) 4 tablespoons NKS* rosemary 5 teaspoons NKS dried minced garlic 1.5 cups kosher salt 2 cups brown sugar 3 tablespoons NKS peppercorns 5 NKS whole bay leaves 8 NKS whole star anises 2 tablespoons NKS hint of thyme 2 tablespoons NKS whole juniper berries

1. Combine all of the ingredients in a large stock pot. Stir until salt and sugar are dissolved. Bring to a boil and then turn off heat and cover.

2. Allow to cool completely and pour into a larger pot for brining. Place uncooked turkey into the solution, then refrigerate for 16 to 24 hours.

3. When ready to roast, remove turkey from brine. Submerge turkey in a clean sink of fresh, cold water. Allow to soak for at least 15 minutes to remove excess salt.

4. Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting directions.

The second cooking method is dry rub.

Dry rubbing a turkey is great for sealing in the meat’s juiciness, and as we discussed above, this is helpful as turkey tends to be dry. It also adds both flavor and texture to the meat. Dry rubbing a turkey is very simple. It involves basically brushing the outside of the turkey with oil or butter, and then generously rubbing the turkey all over with the seasonings of your choice. A dry-rub spice mixture can be made up of any herb or spice of your choosing. The combinations are really endless and subject to whatever your imagination can dream up. The following recipe is just one idea for what can be used in a dry rub for your Thanksgiving turkey.

DRY-RUB RECIPE

• 2 teaspoons kosher salt • 1 teaspoon freshly ground NKS black pepper • 2 teaspoons NKS hint of thyme • 2 teaspoons NKS rosemary • ½ teaspoon NKS garlic powder • 1 teaspoon NKS onion powder • 1 teaspoon NKS basil • 1 teaspoon NKS fennel • 2 teaspoons NKS sage • 1 teaspoon NKS lavender This recipe is enough rub for a 14- to 16-pound turkey.

Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture.

2. Tie the legs together loosely to hold their shape and tuck the wing tips under.

3. Roast according to your normal roasting directions. *NKS denotes the spices carried at New Kitchen Store. Whichever way you decide to cook your turkey this year, come into New Kitchen Store to select all of the herbs and spices that you will need.

I hope that these two methods make you enthused to cook delicious, juicy and tender turkey this Thanksgiving for your family and friends. I hope it convinces you that creating the perfect turkey for your Thanksgiving table is not as daunting as it may seem.

New Kitchen Store is the largest gourmet kitchen supply store in Michiana. Come visit us at 330 Liberty Street in Walkerton.

For more information, call 574-586-2745 or visit newkitchenstore.com.

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AMISH FURNITURE CONSIGNMENT AUCTION

A semitruck load of new upholstery furniture is already committed!

LOCATION: THE MEC 455 E Farver Street, Shipshewana, IN 46565

Saturday, November 20, 2021 at 9:00 AM Find handcrafted, heirloom quality furniture at the Amish Furniture Auction. Come for the Friday Night Preview on November 19 from 5:00 - 8:00 pm. Photos are posted on www.auctionzip.com ID 7788 or on www. stevechuppauctions.com.

We already have an inventory of 12+ new 5-6 piece queen and king bedroom suites, 15 new extension tables with 6 & 8 matching chairs, media stand, and several bookcases. Expecting 500+ lots. These items were especially made for this auction.

Terms: Cash, check, Visa and Mastercard. There will be a 7% buyer’s premium charge on all in-person sales. A 15% buyer’s premium charge will be applied to all online sales. Sales tax will be charged unless you are exempt.

Steve Chupp: Lic #AU106000416 ∙ 330.465.4725 ∙ chupp@stevechuppauctions.com | Ervin Miller: 260-768-3033 ∙ Ervin@eswoodcreations.com

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36 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

THE HORSE’S MOUTH PEAK PERFORMANCE EQUINE SPECIALIZES IN DENTAL WORK

Writer / Lois Tomaszewski Photography Provided

Many people know the adage stating that one should never look a gift horse in the mouth - meaning don’t look for fault when someone bestows a gift on you. If you do look in that horse’s mouth and find it needs some dental work, Myron Hershberger, the owner of Peak Performance Equine, can help.

Hershberger has been around horses for

years, buying and selling horses with his father, and taking care of the horses his family uses daily. Equine dentistry was always something he had been interested in, and four years ago he added education credentials to his hands-on learning. He graduated from the Midwest Equine Dental Academy in Mt. Pleasant, Michigan, with 12 other students.

Horse teeth and human teeth have the same function, to break down food so it can be digested. Hershberger says there are some

distinct differences that make equine dental work an important task for horse owners to schedule annually.

“Human teeth erupt from the gum and stop growing,” he explains. “Horse teeth keep erupting until they are gone.”

Teeth in a horse’s mouth function a lot like human teeth, with incisors to nip grass and cheek teeth to grind and break down food into digestible pieces. Instead of an up-and-down motion that humans use, a

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horse’s teeth move at a slant when chewing.

When these teeth become uneven, it can be painful for the horse, and it can also impact behavior. As Hershberger says, “a horse’s teeth have to slide.”

Some of the signs that a horse may be having dental problems are often observed when they are in harness. Head tossing, bit fighting or balking, for example, may show up when driving. Other signs can be observed during feedings, such as sloppy eating or weight loss.

“There are all kinds of indicators,” Hershberger says. “It is recommended that a horse’s teeth be taken care of once a year.”

Uneven teeth can be a health concern for the horse. When the reins are pulled, it can cause the bit to apply pressure unevenly.

This can cause a migraine because of the pressure it puts on the joints and the head.

He suggests that the cost of routine dental work is made up by the savings obtained by allowing the horse to eat correctly. Better

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utilization of the teeth means that grain or feed is not wasted.

“If they can’t crush grain properly, they won’t digest as much,” Hershberger explains.

That means the diet may need to be supplemented with more feed or nutritional supplements to keep the horse healthy and performing.

Peak Performance Equine services include complete dental floats - a term that describes the process of reducing the sharpness of teeth to ensure a balanced mouth - as well as wolf-tooth extraction, cap or baby-teeth removal, incisor reduction, and hook and ramp removal.

Wolf teeth should be extracted before beginning training, Hershberger advises.

He charges $20 for a barn call. Wolf-teeth removal is $40, and removal of wolf and cap teeth with a complete float is $80 for horses

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Equine dentistry is becoming an important part of horse care. Teeth can change in as little as six months to a year.

“In the last five years, people are starting to see what a difference it does make,” Hershberger says. “They are starting to see results.”

While horse owners can tend to their

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horses’ teeth, Hershberger cautions that it can be difficult to do it properly and without impacting the horse. Before being trained, he floated his own horses’ teeth.

The tool used resembles a rasp with sharp blades to easily level off the hard surfaces of the teeth. There is a proper way to do this to ensure that it does not do any damage, Hershberger says.

“You have to have the right motion,” Hershberger explains. “If you take too

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much of the tooth off, you can kill the tooth and it will have to come out.”

Hershberger, who has lived in Nappanee all his life, wants his customers to be satisfied with his work.

“I want the teeth done right,” he says.

Peak Performance Equine is located at 24519 County Road 54 in Nappanee.

Contact Hershberger at 574-773-0622 in the afternoon or evening.

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ARK ANIMAL RESCUE & ADOPTION MAKING A DIFFERENCE IN THE LIVES OF PETS IN LAGRANGE COUNTY Writer / Angela Cornell Photographer / Kari Lipscomb

Companionship and unconditional love are priceless. Companion animals can provide both in abundance. Ark Animal Rescue & Adoption in LaGrange provides a place of refuge for adoptable dogs and cats where they are treated humanely as they wait for their forever family.

Ark has been LaGrange County’s primary animal shelter since July of 2006. Founded by Marge Malone, this organization’s goal is to be a no-kill, adoptable shelter for cats and dogs from LaGrange County.

Every animal that comes to stay at the shelter is given all the medical treatment it needs, from heartworm treatment to removing a leg that has been damaged beyond repair in an accident.

“We’ll do whatever we can medically,” explains Cindy Miller, manager. “Our main goal is that the animal has to have quality of life.”

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This extends not only to the available adoptable pets, but also for the twolegged guests who walk through the door. Whether a person comes to choose a new member of the family or make the difficult decision to surrender one, the Ark staff remains gracious and non-judgmental.

“Just because someone is surrendering a dog doesn’t mean that they did not think about this for months or a year,” Miller says. “They may have even sobbed themselves to sleep thinking about it. Some people really have no other option. Listening to people and not judging them is a big part of helping people.”

During their stay at the shelter, Miller and her staff try to help the pets have a high quality of life even after they find their forever home. Every available pet at Ark is spayed or neutered and has received their rabies shot. Dogs are microchipped, and cats are given their five-way shots and are tested for both feline leukemia virus and feline immunodeficiency virus.

The staff believes in being honest with those who come to adopt. Ultimately, this is another way that they promote a high quality of life for the animals.

“If a dog has bit before, the people need to know,” Miller says. “If the dog is going to pee all over their house, you tell them, because that way they know what they’re getting into. If they still want to adopt that animal, chances are it’s not coming back.”

Beyond adopting a pet, anyone can help Ark’s mission by volunteering at or supporting the Paws & Claws Bookstore in downtown Howe. This 5,000-square-foot-plus bookstore has been supporting Ark since the beginning and is completely run by volunteers. Everything sold there has been donated, and all proceeds go to Ark. “The people who go in there say it’s THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 43

like going into a library,” Miller says.

“They have everything.”

The staff is also looking for volunteers to help with a new dog-walking program.

Once volunteers are approved and trained, they will be able to help the dogs become more adoptable.

“The majority of the dogs that we have here do not walk well on a leash,” Miller says.

Those interested are encouraged to call Ark. When speaking to pet owners, Miller advises them to get their pet chipped or tagged.

“It makes it so much easier for your pet to get home,” she explains. “Don’t forget to call the shelters if your pet goes missing.”

She also highly recommends spaying or neutering. This is one of the most

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important ways that an animal lover can care for their pet, since it helps maintain a manageable population.

To that end, Ark employs Humane Fort Wayne, a veterinary transport service that can take community members’ pets to a clinic in Fort Wayne to spay and neuter them. Whenever there are spots left on the transport, Miller will fill it with animals staying at Ark. This service, the schedule for which is on Ark’s website, is offered once per month.

Ark Animal Rescue & Adoption is located at 530 East 300 South in LaGrange. For more info, call 260-4634142 or visit arkanimalrescue.weebly. com.

Visit Paws & Claws Bookstore at 309 Defiance Street in Howe. Call them at 260562-2100 or check them out online at Ark’s website.

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THE HAY SHED LAGRANGE BUSINESS SPECIALIZES IN HAY, STRAW AND SUPPLEMENTS Writer / Angela Cornell Photography Provided

There are several different types of hay. All kinds of livestock eat it, although some prefer different kinds of hay than others.

This is especially true of horses, who can be incredibly picky eaters.

“It’s kind of like when you’re eating a pizza, you go to the best part and leave the crust laying there,” says Corneal Hochstetler, the owner of The Hay Shed in LaGrange.

“That’s basically what a horse will do. If

there’s palatability issues with the hay, the horse will go for the good-tasting stuff and leave the rest.”

When he started looking for hay sources, he found that with most regional suppliers, the cost was through the roof. Then, he finally had a breakthrough when he contacted some hay farmers in the south.

From those sources, it went from cost prohibitive to cost efficient to order a semitruck load.

This is something that Hochstetler had to keep in mind when his farm was affected by a hay shortage in 2012.

The truck arrived while Hochstetler was at work. By the time he got home that evening, there was a list of interested buyers waiting for him.

“We had that severe drought,” he says. “We didn’t have any hay around the community to speak of. I had a small hay field, but it didn’t produce enough to feed my horses for the winter.”

“Half of that first load was supposed to be for me, and the other half I was going to take to the auction and resell,” he says. “I ended up having to buy another load to have enough for me.”

THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 47

However, that load, as well as several others, went just as quickly. Hochstetler found himself in the hay business.

To verify the quality of the hay, Hochstetler employs the forage quality test that 4-H officials use for competitions.

“You can tell by the numbers what the protein level is going to be, what the digestibility is, and what the palatability is going to be,” he says.

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likes to keep at least seven different types of hay - 20 to 25 tons - in his barn at all times.

“I try to keep a couple different kinds of each one if I can,” he says. “That way, people have a really good selection. As long as it’s clean, dry, no mold, no dust, and the price is in a range that we can bring it in and resell it and still be within market value, I’ll take it.”

He even keeps some cattle-feed-quality hay, as well as straw, in stock for those who

need it.

Understanding that one size does not fit all, Hochstetler keeps all sizes of bales on hand, from the 36”x18”x18” size that many people associate with the hay bales, to large round bales.

Although Hochstetler imports hay from a nine-state area, he also accepts local hay.

Farmers looking to sell their excess hay or straw are welcome to call.

He also sells Dac horse mineral products.

THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 49

“They are, in my opinion, the premium horse mineral supplier,” Hochstetler says.

“I’ve been using their products for 15 years.

It’s the perfect add-on to my hay. You can’t buy hay that’s perfectly balanced. It’s not out there. There’s always something that may be lower or higher. Dac helps balance the horse’s diet.”

Whether a prospective customer is looking for hay, straw or supplements, the best way to get the product is to make an appointment to drop by.

“If people come by to pick it up, then they can look at it and decide which they want,” Hochstetler says.

Delivery is also available, especially for local livestock owners.

Whatever the needs may be, Hochstetler’s goal is to provide excellent customer service along with a great product that can satisfy his four-legged and two-legged customers alike.

“I want the customer to feel like they did get a good deal, because that was the idea behind doing this,” he says. “They have the option to buy good, quality hay, and there’s customer satisfaction behind the sale.”

The Hay Shed is located at 0285 East 300 South in LaGrange. Make an appointment to check out Hochstetler’s hay and straw inventory by calling 260-499-3208.

Hochstetler is also looking for a part-time driver. Contact him to learn more about the position.

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CREATIVE CORNER Acorn Donut Holes Recipe Ingredients

Instructions

• • • •

Store-bought donut holes Nutella or chocolate frosting Fall sprinkles Stick pretzels broken in halves

Dump fall sprinkles in a small bowl (I mixed two types of sprinkles together). Lay down wax paper in preparation for assembly of the acorns. Melted Nutella or chocolate frosting in the microwave in a deep, small bowl about 15-20 seconds or until just melted. Dip each donut hole halfway into Nutella/ frosting, then dip in sprinkles. Place a stick pretzel, broken in half, into the top of the “acorn” and let cool on wax paper.

CRANBERRY CREAM CHEESE DIP Ingredients • 1 package - 12 oz, frozen whole cranberries (no sugar added), thawed • 1 cup white sugar • 1 cup apricot preserves or jam • 1/2 cup water • 1 cup chopped pecans • 2 bricks - 8 oz, cream cheese, softened • Buttery crackers or pretzel chips for serving • Fresh mint to garnish - optional

Instructions Add cranberries, sugar, preserves and water to a large saucepan. Heat saucepan over medium high heat until boiling. Mixture will begin to bubble and get frothy as it heats and you may hear the cranberries sizzling and pop. Continue to boil for 5 minutes, stirring constantly until berries are popped open and mixture begins to darken. Remove from heat and stir in pecans. Let set too cool from stove and then refrigerate until complete cooled. Gently press a spoon in the center of the cream cheese to create a divot. Spoon mixture on top of cream cheese and serve with crackers or pretzel chips. Makes 2 appetizer bricks.

52 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

AMISH COUNTRY DAIRY

DAIRY PRODUCER HAS A LOCALMINDED APPROACH Writer / Angela Cornell Photography Provided

At Amish Country Dairy, however, the wait between chilling and processing is much shorter.

Milk comes from cows, but how does it get into bottles and to stores? According to Leon Miller, one of the co-owners of Amish Country Dairy, the process starts with milking happy cows.

“Some of the milk that got harvested yesterday will be in the store today,” Miller says.

“They have comfortable bedding, feed, and all they want in water,” he explains.

From the farm, the milkman takes the milk to the processing facility, where it is pasteurized at 168 degrees for 16 seconds to remove all pathogens, and again quickly chilled.

The cows are then taken to the milking parlor, a special room designed for milking cows. The milk is then transferred to a refrigerated holding tank on-site, where the milk is chilled to 38 degrees within an hour. The milk stays there until it is time to process it.

For a dairy producer like Amish Country Dairy that is locally owned and locally sold, the milk is only stored for a few hours before going to the next step. In comparison, milk that is purchased by larger dairy corporations may remain on a farm up to 48 hours, and then is trucked to the processing plant’s silo, where it remains for two to four days before it is processed.

Another aspect that sets Amish Country Dairy products apart is that the milk is not homogenized.

“When milk is homogenized, it goes through a machine that uses high pressure to mash the fat molecules and ties everything together,” Miller says. “Then it won’t separate. We don’t do that.

We are looking for as natural as the good Lord made the milk as we possibly can. That is why the cream comes to the top. Real milk, in its natural state, separates.”

Amish Country Dairy sells regular whole milk as well as flavored milks, such as coffee maple, strawberry, peach, chocolate, and

THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 53

Our Difference:

The milk sold in stores today is different than the milk your grandparents drank growing up. Much of the cream has been removed and it lacks the richness of a true whole milk.

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Our Grade A cream-top whole milk hearkens back to the old fashioned goodness of real milk. It still holds all the richness of the cream, with no milkfat being removed. And since our milk is not homogenized, the cream will separate quickly. Simply give the bottle a quick shake to mix the cream back into the milk and enjoy.

The fruit flavored contains 22% fruit.

The coffee blend has 50mg of caffeine per serving.

Our milk comes from family-run farms across northern Indiana. We start with fresh milk, then pasteurize at lower heat levels to preserve flavor. Working with small batches, we add fruit and natural sweeteners to ensure a delicious, wholesome goodness in every bottle.

others depending on the season. After the milk has been pasteurized, the flavors - all of which come from whole fruit and other real ingredients - are added.

“In each of the [fruit-flavored] bottles, 22% of the product in the bottle is fruit,” Miller explains. “It’s very satisfying and high quality.”

In the fruit and chocolate milks, cane sugar is also added. In the coffee maple, on the other hand, the only ingredients are milk, coffee concentrate, and regionally sourced maple syrup.

Once it is combined, it is sent to the bottler, where it is separated into 16-ounce or 59-ounce bottles. From there, it’s packaged and sent out to stores throughout northern Indiana.

Not only is Amish Country Dairy fresher than many brands, it also better supports the small farmer.

“These small dairy farms are going out of business,” Miller says. “That’s because there’s not enough money. The farmers are competing against each other - who can make the most milk the cheapest. It’s got to be profitable or it’s not sustainable.”

For more information about our products, visit us online.

1360 N 850 W | Shipshewana, IN 46565 John@acountrydairy.net acountrydairy.com @acdairy

With local dairy producers selling to local stores, however, the small-time dairy farmer has a higher chance at success while providing a delicious product for customers.

54 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

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“Our goal is to assist the small family farmer stay on the land by providing topquality dairy products to our customers,” Miller says.

At present, only four dairy farmers are involved in Amish Country Dairy. As the company grows, Miller hopes that will change.

“We hope to get big enough so that we

can supply a market or provide a market for many small dairy farmers in the region,” he says.

Being a dairy farmer is a very rewarding process for Miller. However, one of his favorite parts of the business is sharing the milk with others.

“I enjoy taking the product out and letting people taste it, and watching their

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eyes light up and saying, ‘Wow, that’s a good product.’”

To find an Amish Country Dairy store near you or to contact them, check out acountrydairy.com. Locally owned businesses interested in becoming distributors are encouraged to call John Kuhns at 574-323-1701 or email john@ acountrydairy.net. You can also follow them on Instagram and Facebook.

NICE FINISH DAWG’S CUSTOM POWDERCOAT OWNER TALKS BACKGROUND AND METHODS Writer / Lois Tomaszewski Photography Provided

O’Blenis turned a part-time business into a full-time business in a shop on land his family has owned for generations. He grew up next door to the shop, which his father operated as a welding shop for years.

A new coat of paint does wonders on the walls of a home, decorators say, but a new powder coating on anything made of metal can be just as transforming. Just ask Steve “Dawg” O’Blenis, the power-coating Powder coating is a way of applying paint to metal surfaces using electrostatic expert at Dawg’s Custom Powdercoat. attraction. Instead of a liquid paint, the color is applied in powder form, attaching With almost two decades of experience, to the metal because of the positive and

negative charge interaction. It is then cured in an oven with heat, or sometimes with ultraviolet light.

O’Blenis says powder coating achieves the same results as paint but is considered more durable. It also involves better paint quality.

O’Blenis was looking for someone to powder coat his 1980 Harley-Davidson motorcycle in the early 2000s and could not find anyone who did this in the area.

So, he did it himself. He drew on his 25 years of experience in the RV industry, when he did bodywork and repair as well as painting.

He bought some start-up equipment, and

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followed up with an oven he built himself.

“I’d always done my own bodywork,” he says. This included traditional painting.

People saw the bike and began asking him to do small jobs for them, for motorcycle parts, auto parts and oil pans.

Since then, he has continued to do custom work for his customers. What started as a part-time business in 2003 turned into a full-time endeavor in 2009.

His customers include motorcyclists and three companies for which he does contract work. He also does assorted jobs like vintage metal lawn furniture, benches, and other decorative and functional items.

Through the years, unusual pieces have included old cast-iron post office boxes and small Coca Cola collectible coolers.

It is seasonal in nature, he adds, because most of his work on motorcycles, for example, is done during the winter. When the weather is too nice, riders want to enjoy their bikes. Much of the bodywork and powder coating is done during the winter.

58 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

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There are some size limitations to the work O’Blenis can accept, given the size of his oven and the availability of his help.

Customers have heard about him from others. Word of mouth has been an effective way of gaining new business, and he tries to keep his prices competitive.

“I am a small shop,” he says. “I care about the quality of the work I do. It’s nice to see people come back again after all these years in business.”

The powder-coating process takes several steps, O’Blenis explains. The object is put into a dump tank to remove any paint. It is washed and dried, and then sandblasted to clean the metal and remove any residue. It is then detailsanded for further cleaning. All these steps prepare the metal for the new finish, which can be affected by dirt particles or

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remaining paint.

After the metal has been thoroughly cleaned, the piece is placed on a spraypaint rack for additional cleaning with chemicals and high heat, and finally the powder-coat application. The paint cannot be applied correctly if the piece is hotter than 150 degrees. Once the paint has been applied, the piece is heat-cured.

Powder-coat paint comes in a variety of finishes. Translucent, metallic, solid tones and clear coats are among the selections offered to customers, as well as some new tone finishes. O’Blenis says he can match colors for any make and model, just like many paint shops can.

“It takes a good eye [to match colors],” he says. “A lot of people depend on me to help them pick out the right color.”

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As a boy, Kevin Yutzy roamed the woods and fields around his Nappanee-area home. He was studying the animals and learning skills that he would later apply to his business. He is now a taxidermist with a shop on the outskirts of Bourbon.

“All the time I was out in the woods,” he recalls.

Kevin and his wife Karen married five years ago. They have two young children, Ava, 2, and Kaiden, about 3 months. He is now using the skills gleaned on those early nature walks to preserve animals large and small as trophies for area hunters. It is a business he is hoping to grow.

He was licensed by the Indiana Department of Natural Resources in 2018. The license allows Kevin to have animal remains in his possession. This applies to wildlife protected

by Indiana law, and he can have them even during closed hunting seasons.

Taxidermy has been around for a long time.

It is defined as the process of preserving animal skin as well as feathers, fur or scales.

Considered an art form related to sculpture, the goal is often to create a final piece that looks like a living animal. While some people are squeamish about the thought of preserving animals, taxidermy has practical uses for scientists, museum curators and wildlife educators.

FOX RIDGE TAXIDERMY KEVIN & KAREN YUTZY 7363 CHESTNUT RD BOURBON, IN 46504 (574)342-0418 EXT. 5

62 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

Fox Ridge Taxidermy is set up in an outbuilding on the Kevin’s Chestnut Road home in Marshall County. He works on taxidermy projects on a parttime basis, but is hoping to do it full time to support his family. Inside the shop are mounted antlers and a few current projects, such as a deer head in progress.

Kevin started learning the techniques by practicing his skills on some of his own animals, including smaller ones like squirrels. That practice has turned into application, and he has preserved deer, elk, raccoon, fox, bear, coyote, beaver, otter and mink, among other species for his customers.

Kevin is also currently working on elevating his bird taxidermy skills. Fish is also an eventual goal, although there are others in the profession that specialize.

“Some animals are easier than others,” he explains.

People choose to use taxidermy services for a variety of reasons. Heads, antlers, and even hides from game animals like deer and elk are prized by hunters. An animal with an unusual trait, such as an albino or a larger-than-average specimen, also has appeal, Kevin says. Then there are the occasional pet owners who want to have a physical remembrance of their pets.

“If it’s a trophy or a pet, people want to keep it as a memory,” he says.

Taxidermy is not simply stuffing an animal. It is a multi-step process that can take time. From cleaning and tanning the skin using a chemical process, to finding the right foam form for the body and setting the artificial eyes, natural or artificial nose, and real antlers, the goal is to make the animal resemble the living creature. Careful processing in the beginning ensures that the hide is sanitized and free of bacteria, which can make the hair fall out.

“It takes patience and talent to make THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 63

something look realistic,” Karen says.

Fox Ridge Taxidermy’s customers are family, friends and those who have been referred to him by others, including other taxidermists.

Kevin does not have a lot of competition in Marshall and Elkhart counties. Other taxidermists who also serve as mentors are located east and south of Fox Ridge’s location. These taxidermists have been doing it longer, and are available to discuss processing procedures when Kevin has an unusual project.

His busiest seasons are fall and winter.

Mounting a five-point buck, or any animal, is not an overnight task. Kevin’s customers can expect a wait of several months to a year, as he works through the process and finishes up projects in the shop.

Fox Ridge Taxidermy is located at 7363 Chestnut Road in Bourbon. Potential customers can call 574-342-0418 to make an appointment.

64 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

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ON TARGET THROW YOUR WAY INTO FUN AT BARBARIC BLADES Writer / Lois Tomaszewski Photographer / Jubilee Edgell

THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 67

arbaric Blades, a new business venture for Knox natives Mike Elam and Dan Berg, is drawing folks interested in the physical and unusual sport of ax throwing.

Elam, a police officer, and Berg, a local firefighter who served in the Army National Guard, see the business venture as a way to infuse excitement into the community.

Like many small towns, there are not always a lot of interesting pastimes to keep young people, families and active residents interested.

“My goal was that I wanted something different,” Elam says. “It’s a unique recreational activity.”

Barbaric Blades is housed in a former auto repair shop. It took 17 days to clean out and spruce up the interior of the building to create an atmosphere in which people can have friendly competition, enjoy spending time with family and friends, and engage in a

physical activity that is unusual and somewhat challenging. It opened in June.

“A lot of heart went into [preparing the business],” Elam says.

Seating is available for players and spectators, a cooler contains a selection of beverages, including beer for sale, and televisions and a pool table provide diversions while people

wait for their turn to throw. Although rustic, the interior vibe is clean and welcoming, compliant with the Americans with Disabilities Act, and defies any preconceived notion of what an ax-throwing competition space looks like. That was part of the plan, Elam says.

“We wanted this space to be a place you can

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bring the kids into, and come for date nights,” he says.

The partners had their first experience throwing an ax at a location in Michigan City.

It was, they say, a family-friendly place, fun for everyone, and different from what they had seen before.

Since his first throwing experience, Berg has perfected his skills and even mastered a few tricks.

“Anybody can come here and give it a try,” Berg says.

Eight lanes offer throwers the opportunity to hone their ax-throwing skills by aiming at a target from a safe distance of 12’ away.

A variety of axes can fit throwers of all abilities and strengths. Points are awarded for sticking an ax in a series of spaces from the center bullseye out. The bullseye is worth six points, and each circle out from the bullseye decreases in point value - four, three, two and one. If a player hits either of the two blue dots in the upper left and right corners of the target, they earn eight points.

Everything is conducted with safety in mind.

Novice throwers are given a demonstration and guidance, Berg says. He shows them how to hold the ax, where to stand, the proper throwing stance, and other pointers. Waivers are required to participate. Throwers book a throwing lane by the hour or half hour.

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“Most people get it quickly, and they have a fun experience,” Berg says.

Barbaric Blades has a league as well, with players competing for the highest amount of points. League play is structured for teams, THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 69

individual players and even kids. It is a similar format to pool leagues, Elam says.

Future expansion plans include a functioning kitchen and food service, an outdoor target range and other amenities. It is being set up as a space that can function for special events, such as birthday parties, bachelor or bachelorette parties, and even church group social events. Elam and Berg are working on a mobile ax-throwing experience, and planning special events to coincide with holidays.

One of the goals of the business is to support the community. They plan to host fundraisers, offer a kids after-school program, and collaborate with other businesses in the community.

“This whole place is built on our passion and our faith, and our community,” Elam says. “I want this community to thrive.”

Barbaric Blades is located at 253 East John Street in Knox. For more info, visit facebook.com/BarbaricBladeAxes, call 574-772-7220, or email barbaricblades@ outlook.com.

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Tues - Fri 11 AM - 6 PM | Sat 10 AM - 6 PM Sun 1 PM - 5 PM

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MUCH AT S T E A K SWAN LAKE CHOPHOUSE BRINGS FRESH FLAVOR AND INVITING DECOR Writer / Lois Tomaszewski Photography Provided

says Matt Hovermale, general manager.

“With these changes, we just felt the New owners often bring changes, and in the Chophouse name fit what we were wanting case of Swan Lake Chophouse, those changes to do.” make for a delicious dining experience.

Formerly known as Dickies, named after Swan Lake Resort’s previous owner, new owners Ed Kennedy, Angie Bowman, Kristen Hovermale and Matt Hovermale wanted to forge their own identity with the restaurant.

“We also really wanted to focus on steaks, fish, ribs and burgers and make sure we were using some of the best cuts we could find,”

That focus on iconic favorites is paying off.

The Chophouse recently won second place in the recent Lakes Burger Battle with their Candied Bacon Burger. This is a half-pound burger topped with candied bacon, sriracha mayo, cheddar and crispy fried onions on a potato bun.

“This burger is available daily on our menu and is one of the best burgers I have ever

had,” Hovermale says. “It complements our standard Chophouse Burger that we offer for $6 on Tuesday nights, which comes with an order of fries.”

The burgers are just a few of the many menu items offered to guests. There are some holdovers from the Dickies menu, such as the smoked wings, firecracker shrimp and French onion soup. Longtime dinner favorites are the in-house smoked ribs, and the fish and chips dinner.

“I believe the Chophouse gives our region another great restaurant to choose from,” Hovermale says. “We are going to work to provide the best quality steaks, fish, ribs, etcetera, and strive to give every guest a memorable experience along with some pretty cool views of our facility.”

The culinary staff, led by Manager Aleeshia Fisher, has added several new menu selections. The Burrata Bruschetta, which includes a tomato basil salad, burrata cheese, pesto and balsamic glaze served on a toasted crostini, is a popular and new selection. For dinner, new menu items include the Coconut Macadamia Salmon, Tuscan Rosemary

72 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

Chicken and Burrata Pesto Chicken.

The stars of the menu, however, are the Black Angus choice-cut steaks. Dinners include the choice of an eight-ounce Sirloin, 12-ounce New York Strip, eightounce Filet Mignon, 16-ounce CenterCut Ribeye, and 24-ounce Tomahawk Ribeye.

“Our goal was to give our guest a memorable dining experience when they visit,” Hovermale says. “Our customer base ranges from our locals to our golf groups to conference and wedding guests. We tried to come up with a concept that could fit everyone and give every guest something they can enjoy. We are working very hard to make that happen, and will work to keep things fresh and exciting for our guests.”

That freshness was accomplished with the renovation of the restaurant. The tables, chairs, paint and flooring are all new, and the bar was relocated. A window was added to serve the patio and deck.

“We opened up a few walls that gave the space a much more open feel, and allowed us to show off the spectacular golf course views we have here at the resort,” Hovermale explains.

The restaurant renovations are just some of the changes underway or planned for the entire resort. The owners have changed the color palette, which will be reflected in the redesign of guest rooms and common areas, and eventually the conference center.

“Our hope is that the guest will walk in and enjoy the newly renovated space, and leave thinking they had a great meal they

THE CULVER AND LAKE MAXINKUCKEE VISITORS CENTER GIVES THANKS IN NOVEMBER

We give thanks for those who explored here first during American Indian Heritage Month, for our farmers and vendors who nourish us every Saturday at the Culver Farmer’s Market, for the right to vote on Election Day - November 2, for our veterans on Veterans Day - November 11, for the chance to give thanks on Thanksgiving - November 25, and for our small businesses, their owners and families who make Culver home on Small Business Saturday - November 27!

Please shop local this holiday season!

For more information, visit our website at

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Or call (574) 635-0054 Follow us on Instagram @findculver or Facebook

THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 73

The holidays will soon be here!

Plan now to attend one of our Holiday Shopping Events.

Follow us on Facebook for details on upcoming in-store events.

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74 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

want to tell all of their friends and family about,” Hovermale says. “We want people to feel like they can join us not only for special events in life like birthdays, anniversaries, etcetera, but also feel like they can stop in for a meal any day of the week. We want our guests to come in and have a great time with their friends and family, and be able to take memories away from their experience.”

Swan Lake Chophouse is located at 5203 Plymouth LaPorte Trail in Plymouth. For more information, call 574-935-5680 or visit swanlakeresort.com/chophouse.

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Living Room • Dining Room Mattresses • Accents • Office • & More!

• Full Service Florist • Fresh Farm Weekly (Subscription Service /CSA) • Hanging Plant Baskets • Balloons

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I N N OV E M B E R AT T H E L A K E S KO O N T Z L A K E / WA L K E R TO N

L A K E M A X I N K U C K E E / C U LV E R

EVERY MONDAY BINGO

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Doors open at 5pm, Early Bird starts at 6pm, and regular games start at 6:30pm at the Koontz Lake Association Community building.

6

10:30am - Jeff Kenney and Kurt Garner present “Is the Church Building Speaking to You?” Learn the story of church architecture and its impact on faith looking at examples from Marshall County churches. This will be free and open to the public at the Culver-Union Township Public Library.

FISH FRY

4pm – Fish Fry at the Grovertown Community Building.

9

KOONTZ LAKE ASSOCIATION BOARD MEETING 6:30pm CT – Koontz Lake Association Board Meeting at the KLA Clubhouse. Come bring fresh and fun ideas to improve your community! This is open to the public.

Rent the Koontz Lake Clubhouse for your next party! The rental fee is $50.00. If interested, please contact Mandy at 708-927-0228. The facility holds up to 100 people and has a fully equipped kitchen.

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“IS THE CHURCH BUILDING SPEAKING TO YOU?”

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THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 77

UPCOMING EVENTS NOV 5, 2021 – NOV 6, 2021 SHIPSHEWANA RODEO

NOV 13, 2021 – NOV 14, 2021

YEDA YOUTH HORSE SHOWMANSHIP

NOV 19, 2021 – NOV 20, 2021 SUPERIOR MORGAN SALE

NOV 19, 2021 – NOV 20, 2021 AMISH FURNITURE AUCTION

NOV 23, 2021

3RD MIXED SALE AND BENEFIT DINNER

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DEC 2, 2021 – DEC 4, 2021 MICHIANA EQUINE EXPO

DEC 4, 2021

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DEC 10, 2021 – DEC 18, 2021

SHIPSHEWANA’S MAJESTIC - NOEL

DEC 28, 2021 WINTERFEST

DEC 27, 2021

CHUPP PONY SALE

DEC 28, 2021

DRIVING HORSE SALE

JAN 7, 2022 – JAN 8, 2022 NO LIMITS MONSTER TRUCKS & SUPER CROSS

909 PINE LAKE AVE. LA PORTE, IN 46350 219-362-1491 WWW.BOATSHOP.COM 78 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com

TICKETS STARTING AT $34.95 FOR ADULTS CHILDREN 4-11: $19.95 CHILDREN 0-3: FREE

SHOW TIMES

Saturday, Dec 11 - 1:30pm & 7:00pm Sunday, Dec 12 - No Show Monday, Dec 13 - No Show Tuesday, Dec 14 - 7:00pm Wednesday, Dec 15 - 7:00pm Thursday, Dec 16 - 7:00pm Friday, Dec 17 - 7:00pm Saturday, Dec 18 - 1:30PM & 7:00pm

Two full hours of nonstop Christmas excitement returns to the Michiana Event Center in Shipshewana!

This amazing and uplifting show is filled with nonstop equestrian adventures, featuring some of the most beautiful horses anywhere, along with incredibly talented riders from all around the world. See the Noel singers, dancers, aerialist, hogs, dogs and more!

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260-768-3300 455 E FARVER STREET SHIPSHEWANA, IN 46565

Looking for even more NOEL excitement? Addition tickets available for VIP & Dinner/Pre-Show.

TICKETS AVAILABLE AT WWW.MICHIANAEVENTS.COM

Knox - Winamac Community Health Center Caring for your healthcare needs since 2007

Knox-Winamac Community Health Center is a private non-profit agency providing affordable high-quality, primary care to residents of Starke and Pulaski Counties.

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We accept Medicare, Medicaid and most commercial insurances. We have a Sliding Fee Scale available to qualified individuals which can significantly reduce the cost of your office visit.

Services Available Primary and Preventive care • Physical Examinations Employment • Sports • School Physicals Well Child Checks • Immunizations • Chronic Disease Mangagement Laboratory Service • Breast and Cervical Cancer Screenings Management Women’s Health Screenings and Annual Exams • Behavioral Healthcare Open Monday thru Friday and every Saturday until noon

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1002 S. Edgewood Drive Knox, IN 46534 | 574-772-6030 THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com / 79

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574-842-5000 514-W. Mill St. Culver, IN www.culversportsidemarina.com 80 / THE LAKES MAGAZINE / NOVEMBER 2021 / TownePost.com