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Our Town’s History

By on Jul 19, 2017 in Uncategorized | 0 comments

The note came in the middle of January. At first I thought it was a scam email offering me a million dollars if I were to send out my social security number and my bank routing information. The subject line was in large print: MEREDITH. Curiosity does funny things, and while I secretly wish the Duke of Any Country would find me a great recipient and care taker of money, I know better. But, one never knows. I open the email. I blink and read it twice before I realize the weight of the note, the importance of the note and how it was worth more than the million dollars offered to me by the Duke. Meredith writes that she and her mother, both from the Phoenix area, are descendants of the Hendry family and they would like to know more about them. She came across my writings of Louisa Gale Hendry through KPC. I actually sat quietly for a few moments letting this story sink in for me. It is no secret that I love my town and the history behind it. During the Angola Carnegie Library Centennial Celebration I portrayed Louisa Gale Hendry at the library. I loved researching her and learning all I could with the help of Peg Dilbone, our county historian. I wrote back immediately. We chatted through a few more emails until I got the note that she and her mother Yvonne and sister Claudia would come here to Angola to see their family history with their own eyes. I took my note up to the library and found Peg, as usual, working away. We sat knee to knee talking about this event. Peg had already made a list of all the places we should go. Even Peg’s list made my head swim a little. “We can’t possibly do all of that in two days!” I remarked to her. But Peg has an uncanny way of raising her eyebrows to adversity. I just had to smile. A few more emails, a few more months and the day has come. I want the day to be beautiful with blue skies, wispy clouds, and a cool breeze coming off of our 101 lakes. It is...

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Steuben County Farmers Market

By on Jul 19, 2017 in Uncategorized | 0 comments

The Angola Farmers Market is definitely the place where everybody knows your name, and you never want to miss a single Saturday. When the market first opens in the spring there isn’t much in the way of vegetables. Perhaps a few stalks of asparagus or barely enough rhubarb to make a pie, and sometimes I even leave with an empty basket, but it doesn’t matter. Finally the weather warms, we put away our hats and gloves and greet our neighbors and local farmers once more. Up and down the aisle at the Community Center parking lot laughter can be heard as stories are told and folks lament about the long winter. (It always has been a long winter!) We ask about families, and of course, we ask about crops and the land. Because we are a rural community, much conversation can be heard talking about soil and water conditions. “Will this be a good year for tomatoes?” “When do you think you will have sweet corn?” “That sure was a long winter this year.” “Did you get the peas out, Edna?” On the first day of the market I get out my twenty dollar bill, my basket, and walk on over to be part of this community. As the day light grows longer, and the soil warms, more and more vegetables arrive at the market. Now there are early zucchinis, radishes, yellow squashes, and new onions. Of course the honey folks, the Dalrymple, are always there with their jars of honey and their honey sticks. They are a favorite with the children and usually have a few dozen farm fresh eggs tucked away in a cooler under their table. (But you better get there early or the eggs will be gone!) As the lazy days of summer arrive so does the sweet corn. It usually arrives by the truck load and the Holmans sell right out of the bed of the truck. Ralph and Colleen are staples at the farmers market, and I can think of more than one occasion when they have delivered my goods to the house when they wouldn’t fit in my bike basket. With my twenty dollar bill I can fill my basket with rose...

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Vermont Settlement Festival

By on Jul 19, 2017 in Uncategorized | 0 comments

I grew up in Orland, Ind., and remember enjoying the annual Vermont Settlement Festival. Everything from eating a funnel cake with lots of powdered sugar (that mostly ended up all over my face and on my clothing), to being on a parade float and throwing candy are special memories. I remember pushing the bulls-eye on a dunk tank and watching the local grocery store owner fall into a tub of ice cold water. The annual festival is full of family fun and things to do for people of all ages and stages in life. Even as a college student who lived away from home, I always made time to come home for this annual event and often brought my friends. In my younger years friends from home paired with college friends to make a team for long-time festival favorites like the mud volleyball competition. We also enjoyed the evening activities like the live bands and action at the Draft Horse. Other times it was nice to just relax under a tree at the town park to listen to a band and eat homemade warm peach cobbler topped with ice cream. Orland isn’t a big town. Frankly, it’s something you would see in a movie like Hoosiers. Booming with industry and innovation behind the residential portions of the town, Orland has a rich history and tradition, but more than anything it has a feeling of the “good old days” when life was simpler. Nestled along the Fawn River in the northwestern portion of Steuben County, Orland is known as the birthplace of Steuben County. In 1834 early settlers originally referred to it as the “Vermont Settlement” because they were immigrants from Vermont. Town founder John Stocker had gone prospecting for his family and neighbors. Stocker chose the area because of the burr-oak trees and streams of the Fawn River. More pioneers coming from Windham County, Vermont arrived shortly thereafter and built a Baptist church. The early settlers named the town Orland after the hymn called “Orland”. Orland is recognized as the first settlement in Steuben County. Each year in late July, Orland celebrates this heritage with the Vermont Settlement Festival. This year the festival is July 29-30 and the theme...

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Bon Appetit – Gunthrop Farms Pork Chop with Maple Mustard Glaze

By on Jun 5, 2017 in Recipes, Uncategorized | 1 comment

Bon Appetit, on the campus of Trine University in Angola, provides students and staff members with authentic, fresh meals made from scratch. Try the following recipe from Chef Todd Downs. Gunthrop Farms Pork Chop with Maple Mustard Glaze Brine Ingredients: 1 qt. water 1/2 cup kosher salt 1/4 cup brown sugar 2 T garlic, chopped 1 T peppercorns, crushed 2 sprigs fresh thyme 2 sprigs fresh rosemary 4 1 inch thick pork chops Combine all ingredients in a saucepan and bring to a simmer. Simmer five minutes, keeping the temperature between 185 – 200 F. Cool completely. Submerge pork into the brine. Brine in the refrigerator for 24 hours. Glaze ingredients: 1 cup pure maple syrup 1/2 cup whole grain mustard Prepare grill, heated to medium high. Blot pork dry and brush both sides with oil. Season both sides of the chops with kosher salt and fresh ground black pepper. For the glaze: Combine the maple syrup and whole grain mustard. Simmer over low hear until slightly thickened (approximately 10 minutes.) Brush on meat and grill until done. The internal temperature of pork should be 145 F. Also featured in the photo: Cavatelli pasta with portabella mushrooms and fresh chopped herbs as well as radicchio cut into wedges and dressed with olive oil and balsamic...

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Potawatomi Poutine

By on Jun 5, 2017 in Recipes, Uncategorized | 0 comments

If you have never tried poutine you are missing out! It’s to Quebec what hamburgers are to……well, practically anywhere in the United States. So what is poutine? Think of the perfect union between crispy golden fries, cheesy goodness and rich gravy. In a word–YUM! There are as many varieties as there are people who make the Canadian dish. Now Chef Johnny at the Potawatomi Inn Restaurant has put his own spin on the poutine and turned it into an appetizer-though truth be told, it could be a meal in itself. He has added smoked port and his own secret gravy recipe to the dish. While he will not give away what is in it, we did get the basics of how to assemble the dish. Deep fry or bake your favorite french fries. Layer them on a plate and add a layer of cheese curds (meat is optional.) Johnny uses smoked pork, but bacon works well too. Smother in brown gravy and top with green onions. Or just stop by the Potawatomi Inn at Pokagon State Park and order...

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The Hangout’s Cod Cakes

By on May 17, 2017 in Recipes, Uncategorized | 0 comments

Although the name has changed, the traditional laid-back atmosphere at The Hangout Bar and Grill on Snow Lake remains. The former Dave’s Lake Shack has new owners who will continue offering popular menu items as well as live music Wednesday and Friday evenings. Local favorites Island Vibe and Jim Weber are slated to perform throughout the summer. The Hangout, located at 1865 W. State Road 120, can be reached by car or boat. The restaurant’s theme is “much more than bar food” and is open six days a week from 8 a.m. to 9 p.m. Only breakfast is served on Sunday. Build your own omelet or choose from corned beef hash, eggs benedict, biscuits and gravy or apple flavored pancakes for a filling breakfast. Appetizers-including pickle fries-complement any meal, while wings, soups and salads offer traditional hearty fare. The Hangout is decorated with lake memorabilia and is the perfect place to savor fish and chips or a butterfly shrimp basket. Enjoy sitting on the big patio in the summer with a thick burger or a variety of Mexican dishes. The Hangout’s cod cakes are a crowd favorite you can enjoy at home: 1 small onion, chopped 8 sprigs parsley, chopped 2 cups mashed potatoes 2 beaten eggs 3 T melted butter 1 lb. steamed and flaked cod 3/4 cup seasoned bread crumbs 1/3 cup light olive oil salt and pepper Mix onion, parsley, butter, potatoes and eggs. Break cod apart into flakes and mix with the above. Shape the mixture into patties. Coat with bread crumbs. Pour oil into a skillet and heat until it sizzles. Add patties and fry for four to five minutes on each side until golden...

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