HUB260. Oct. 28 - Nov. 4. Preview Issue.

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Celebrate: El Día de los Muertos Get Your Scaries On! Learn more about installation artist Emily Guerrero’s ofrenda






the ULTIMATE friend with benefits!

Enjoy a seat at the table for great conversation and … A weekly television program and radio show/podcast that creates an intimate atmosphere for one-on-one conversations and roundtable discussions.


Those who have enjoyed a seat at the table include: Joe Jordan, CEO/President, Boys & Girls Clubs of Fort Wayne • Leslee Hill, Executive Director, WEOC • Mitch Stein, Founder, Pond • Denita Washington, Founder, Girlz Rock • Dr. Sherilyn Emberton, President, Huntington University • Barbara Baekgaard, Co-Founder, Vera Bradley • Tony Hudson, Executive Director, Blue Jacket • Chuck Surack, Founder, Sweetwater • Harry Cunningham, Co-Founder, goodMRKT • Lisa Givan, Chief Diversity Officer, Indiana Tech • Maestro Bob Nance, Founder, Heartland Sings • Rev. Angelo Mante, Executive Director, Alive Community Outreach • Brenda Gerber Vincent, VP/Community & Corporate Impact, GFW Inc • Zach Benedict, Principal, MKM Architecture + Design


Just like the best dinner party isn’t really about the food, but the diverse group of people seated around the table talking, & GOOD COMPANY creates an opportunity to have interesting conversations to illuminate important topics and to introduce new people.



TOC issue details

10.28.11 - 11.4.21 publishing director: sara fiedelholtz art director: joanna gazzaneo copy editor: christy jones social media producer: joshua schipper contributor: lynn yates photographers: rod ovitt olivia hanson for The Barrax chief pooch officer: osby harrison cover image: ofrenda by emily guerrero cover photo: rod ovitt

on-air hosts: john o’rourke & sara fiedelholtz music editor: andy spinner produced at: WELT (97.5 FM), listen on WELT: Thursdays @ noon Saturdays @ 7AM For advertising information about HUB26O and HUB26OAIR, contact sara fiedelholtz, cell/text: 847.736.1387

©2021 HUB260 is published by OSBY thinkology LLC. CEO: Lee Pomerantz, CCO: Sara Fiedelholtz. Any views expressed in advertisements do not necessarily reflect the position of OSBY thinkology. No part of this publication may be reproduced without written permission from HUB260, 6435 W. Jefferson Boulevard, # 104, Fort Wayne, IN 46804.To receive a free subscription to HUB260 visit, Email comments to To advertise call 847.736.1387

7 DAYS events & happenings theFEED food & drink culture



disCOVER engage & connect A Day of Celebration: El Día de los Muertos NOTES the local beat by: andy spinner the(260) someone to know Community Contributor: Bob Burnett by: lynn yates


7DAYS events & happenings



→ HALLOWEEN HOOTENANNY: Flashback Live’s Halloween Monster Mash features The Green Leaves, Sweater Disco, Goonba, Axiom and more. 7pm – 3am (when you will definitely be howling at the moon), 4201 Wells Street, 260.422.5292.

↓ CLASSICAL COSTUMES: The Fort Wayne Philharmonic Youth Orchestras present Mozart and Monsters. The performances include Halloween appropriate music. $5/adult. 4 pm, Performance Hall, Rhinehart Music Center, Purdue University Fort Wayne, 2101 E. Coliseum Boulevard,



← FALL FESTIVITIES: Enjoy Trowbridge Farms’ 19th annual Amazing Maze and Pumpkin Patch. Activities include a 4-acre corn maze, a haunted maze, wagon rides, small animal barn and u-pick pumpkins. $8/person (includes all of the attractions). 6 – 11pm Fridays; 2-11pm Saturdays; 2-9pm Sundays. 5386 N 500 E, Kendallville, 260.347.4317,



↑ LIGHTS, CAMERA, ACTION’: Three Rivers Music Theatre partners with the Embassy Theatre to celebrate Fort Wayne’s finest vocal talent. AT THE MOVIES captures the songs from the best motion pictures. 8 pm, $30/ticket, Embassy Theatre, 125 W. Jefferson Boulevard, 260.424.6287,

→ B MOVIE GETS A+’: The cult classic musical comedy THE ROCKY HORROR PICTURE welcomes you to a night at the eerie mansion of Frank-N-Furter. OCTOBER 26 – 31: 7pm, $40/adult; $20/ student (ages 13- college); parental guidance suggested. Wagon Wheel Center for the Arts, 2515 E. Center Street, Warsaw, 574.267.8041, OCTOBER 30 – 31: 9 pm, $10/adult, The Goshen Theatre, 216 S. Main Street, Goshen, 574.312.3701,

↑ LET IT COME: The new Broadway musical ANASTASIA finds its way to Fort Wayne. Inspired by the beloved films, this musical shares the story of a brave young woman as she sets out to discover the mystery of her past from the Russian Empire to the splendors of Paris in the 1920s. 7:30pm, $40-$55/ticket, Embassy Theatre, 125 W. Jefferson Boulevard, 260.424.6287,

by the

→ SPEAKERS FOR THINKERS: The Purdue University Fort Wayne Omnibus Speaker Series continues with New York Times best-selling author of Somebody’s Daughter: A Memoir and Fort Wayne native Ashley C. Ford. All events are open to the public and tickets are free on a first come, first serve basis. 7:30pm, Rhinehart Music Center, Purdue University Fort Wayne, 2101 E. Coliseum Boulevard,



Feeling inspired to do some creative personal writing? Check out Ford’s class

SPIRITED TRICKS OR TREATS: The Church is getting into the Halloween spirit with a fun evening with its trick or treat trail and hayride. The trail is lined with decorated tables stocked with candy for trick-or-treaters. Then hop on a hayride to the bonfire where hot cider and hot chocolate await. 5:30 – 8:30 pm, October 29, 10616 Liberty Mills Road, 260.436.2637,

↑ WON’T YOU BE MY NEIGHBOR?: It is time to get your neighbors together and apply for a 2022 Neighborhood Improvement Grant. The program allows Fort Wayne neighborhood associations or one of the city’s four area partnerships to apply for grants up to $5,000 for projects that beautify public spaces and/or encourage community involvement. Project ideas include: community gardens, public art, signage or improvements to community centers. Applications may be submitted online and are due by November 15th. For more information and assistance with the grant application, Community Development Division, 260.427.6214,


Rod Ovitt/Luminous Productions

FOOD THOUGHT ... where cooking & culture mix allows viewers to discover new cultures while sharing their love of food. The theme of FOOD THOUGHT is Breaking Bread. The program centers on the most widely consumed food in the world ...bread. Cultures around the globe take four simple ingredients – flour, yeast, salt and water – and create something with complex flavors that is filled with customs, special characteristics and meaning. FOOD THOUGHT EPISODE:


BARA (flatbread used to make Doubles)

1-1/2 cups water, warm 1 tablespoon brown sugar 2 teaspoons active dry yeast 2 cups all-purpose flour, unbleached 2 teaspoons baking powder 1/2 teaspoon cumin, ground 2 teaspoons of salt, Himalayan or sea 3-4 cups canola oil, for frying (will need about 2-inches of oil in the bottom of pan) Stir yeast and sugar into water and let stand for about 15 minutes, until the top is foamy. Put the flour, baking powder, cumin and salt in a bowl. Add the yeast mixture. Stir until the dough comes together. It should be very soft. (Don’t be tempted to add any additional flour.) Put the prepared dough in a bowl lightly greased with canola oil. Cover and let rise in a warm, draft-free place for about 2 hours, until the dough doubles in size.

FOOD THOUGHT’s host Réna Bradley and guest home chef Shivon Sutton. Divide the dough into 24 pieces and make them into small balls (slightly larger than golf balls). The balls will be very sticky so as you make them put them on a clean greased flat surface. Heat 2 inches of oil over medium to high heat. Test the oil after 5 minutes by dropping a piece of dough into the oil. The oil is ready when the dough vigorously sizzles and quickly browns. With oiled hands, stretch a dough ball into a 4- to 6-inch circle using your fingertips. Some holes may form in the dough as you stretch. This is okay. Gently pick up the flattened dough and carefully lower into the hot oil. Fry each bara using the 5-10-5 rule: 5 seconds on one side, 10 seconds on the other side and 5 seconds back on original side. Remove the fried bara with tongs and place it on paper towels to drain excess oil. With oiled hands, repeat until all the baras are fried.

FOOD THOUGHT ... where cooking & culture mix

on Saturdays 9:30am on ACCESS FORT WAYNE AIRS 10.30.21 COMMUNITY CHANNEL 2 ON: Channel 57 / Comcast Channel 27 / Frontier



CHANNA (the curried chickpea filling used in the sandwich-like Doubles) 3 tablespoons canola oil 1 onion, finely chopped or sliced into thin crescent-shaped strips 6 garlic cloves, finely chopped 2 cans of chickpeas, drained OR 3-1/2 cups cooked chickpeas 2 teaspoons of salt, Himalayan or sea 1 teaspoon cumin, ground 1 tablespoon fresh cilantro, finely chopped 1/2 teaspoon turmeric 2 cups of water 1-1/2 teaspoons of chickpea flour Heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté for 1 minute. Stir in the chickpeas, salt, black pepper, cumin, cilantro, turmeric and water. Turn heat down to low and cook, stirring occasionally, for 15 minutes. Add the chickpea flour and cook, stirring occasionally for about 4 minutes, until the sauce slightly thickens.

CUCUMBER CHUTNEY 1 cucumber, sliced 2 tablespoons cilantro, chopped 1 teaspoon salt, kosher 1 clove garlic, finely crushed Blend cucumber, pepper, garlic, cilantro and salt in a blender or food processer and mix until completely incorporated. HOW TO ASSEMBLE DOUBLES Cut 12 8-inch squares of waxed paper. Place two baras on a piece of waxed paper, overlapping. Top the overlapping baras with 2-3 tablespoons of channa and a teaspoon of the cucumber chutney. Bring the two sides of the waxed paper together, making a sandwich. Tightly twist to make a portable package. To eat, peel back the waxed paper. To watch this episode produced by

theFEED food & drink culture :: COCKTAILS, CHEMISTRY & COUNTERINTELLIGENCE: Infiltrate Science Central for its annual fundraiser Mixology: The Science of Espionage. The night is filled with a spy-themed virtual reality experience, science experiments, 16 unique cocktails, food and entertainment. November 5, 7-10 pm, $75/person. Must be 21+ to attend. Science Central, 1950 N. Clinton Street, :: CUCKOO FOR CHOCOLATE: October 28 is National Chocolate Day and if you are looking for something a bit more upscale than dime-store Halloween candy, go for the handmade chocolate fudge at Kilwins, 626 S. Harrison Street, 260.444.3569, wayne or the fancy truffles or tasting bars available at all DeBrand Fine Chocolate locations including 10105 Auburn Park Drive, 260.969.8333, :: NOSH NOTES: Believe it or not, Fort Wayne use to be home to several Jewish delicatessens. But these days the only way to get your fix for Jewish cuisine is at the annual Corned Beef on Rye…Sure to Satisfy fundraiser sponsored by Congregation Achduth Vesholom. Each meal includes a delicious perfectly measured 1/3-pound corned beef sandwich on rye bread, giant pickle, creamy cole slaw and fudge brownie. And if one sandwich isn’t enough, extra pounds of corned beef are available at $18/pound and there are also 12-ounce Hebrew National Kosher Salamis available for purchase ($12 each). Although these delicious eats typically sell out, you can head over to the Temple and pick up a sandwich or two for the perfect deli lunch. $18/meal, November 4, 11am – 2pm, Congregation Achduth Vesholom, 5200 Old Mill Road, 260.744.4245, :: TROUBLE IS A BREWIN’: Enjoy Count Chocula French Toast made with Nutella-filled chocolate Pullman bread, the Bloody Mary Shakshuka, a spicy tomato and egg casserole and all things pumpkin…including pumpkin waffles at Trubble Brewing’s special Halloweenthemed brunch. The menu also includes scary-good cocktails and the brewery’s signature Monster Smash Imperial Marshmallow stout. The “boo-tiful” spread offers a free order of pretzel bites

when an entire party comes in costume. Brunch served October 30 & 31, 11am – 10pm, Saturday; 10am -4:30pm Sunday. Reservations available for parties six or more, 2725 Broadway, :: TABLE TALK: Looking for the perfect Cheers spot will all the right beers, wings, burgers and oven-baked subs? Then hang your hat at the new Beer Barrel Pizza & Grill located in Jefferson Pointe. The extra large restaurant includes tvs, arcade games and a large bar. 11am – 10pm, Sundays-Thursdays; 11am – 11pm, Fridays & Saturdays. 4240 W. Jefferson Boulevard, 260.645.3663, Covington Plaza’s Catablu Grille ( will soon get some new neighbors, thanks to a few takeovers. The South Bend Cajun, creole and seafood restaurant Wild Crab is busy renovating the former home of Scotty’s Brewhouse. The menu will include all the expected New Orleans’ delicacies including seafood boils, po’boy sandwiches, crab cakes and hush puppies. The takeover of the former Yen Ching space by Deema Turkish Cuisine is sure to bring lots of delight. With the signage up out front, it is only a matter of time before Chef Yasser Kraymen bring dishes from the other side of the globe to Fort Wayne. Covington Plaza, 6382 W. Jefferson Boulevard. A takeover that will bring joy to the heart’s of vegans and vegetarians is when The Rooted Vegan, already well-known at local farmers’ markets, opens in the former home of downtown Angola’s Coachlight Coffee House. The bakery specializes in baked goods and savory foods. 30 N. Public Square, Angola, 260.316.5500.

2021 CUISINE CALENDAR Go ahead indulge and celebrate with good cheer and good taste. November: National Popcorn Month 11.1

National Candy Corn Day; World Vegan Day; National Vinegar Day


National Deviled Egg Day


National Sandwich Day


National Candy Day


National Doughnut Day; International Stout Day


National Nachos Day


A Day of Celebration:

El Día de los Muertos November 2, 2021

disCOVER engage & connect


or many, it was through the Pixar film Coco that Mexican culture and its holiday El Día de los Muertos (All Souls Day) became familiar. The film presents death as a life-affirming inevitability.

As the movie depicts, during the annual celebration, El Día de los Muertos an ofrenda (offering) a type of home altar with a collection of objects are placed on display created to represent an individual who has died. Local installation artist and storyteller Emily Guerrero, 64, uses her artistry to create community ofrendas to present Mexican culture in expansive and gorgeous ways. “An ofrenda is used to celebrate a person’s life,” she said. “Every item selected to be in the ofrenda serves as a symbol and offers meaning.” However, for Guerrero making an ofrenda is also an opportunity for her to address issues of social justice. Last year her ofrenda focused on Former Supreme Court Justice Ruth Bader Ginsburg and Maya Angelou in order to generate awareness about the issues women face and how important it is to be inclusive and equal. This year her ofrenda is about frontline agricultural workers. “People need to understand the terrible conditions in which agricultural workers labor. It is the least regulated industry and is very high-risk for injury and/or death,” said Guerrero. “It is critical that we have conversations around these issues. With my ofrenda, I provide a way to spark these conversations. People can look at the items, explore their meaning and talk about the issues I am presenting.” Although Guerrero likes to see all of the Day of the Dead items available at Kroger, Target and Meijer, and thinks it is great that it has become more mainstream to celebrate this important holiday that is woven into the fabric of Mexican culture, she would encourage people to purchase celebratory items that are handmade by local artists and merchants as it helps to allow a marginalized community to be able to make a living. Guerrero truly delights in sharing her heritage, cultural traditions and homage to her ancestors and like most of us is very fond of the film Coco.

DIAS DE LOS MUERTOS OFRENDAS: Hearts & Hands Essential Workers On View: October 22 – November 3, 2021 CREATIVE WOMEN OF THE WORLD 125 W. Wayne Street 260.267.9048,

HUB_102721_WK2.indd 9

“It brings tremendous joy. It is a wonderful celebration of death. It shows how people aren’t afraid to die. It serves as reminder to remember and celebrate those we loved who are no longer with us. El Día de los Muertos is a day of joyous remembrance, not sadness.”

Learn more about installation artist Emily Guerrero’s ofrenda

10/20/21 6:12 PM

NOTES the local beat


f you look at other cities equivalent in size to Fort Wayne, you will be hard-pressed to find orchestras with the professionalism and program offerings of the Fort Wayne Philharmonic Orchestra. And if you think the Phil is only presenting pre-20th century orchestral music, you need to take another listen. Check out some of the performances the Phil has planned during its 2021/2022 season:

OCTOBER 29: Alfred Hitchcock’s scare classic Psycho will be shown with the Phil performing the music score live. This suspense thriller is loosely based on real-life events.

OCTOBER 30: The Halloween Spooktacular offers “frightful” fun with spooky selections from the Fort Wayne Ballet accompanied by a live orchestra. The afternoon includes John William’s Hedwig’s Theme from the film Harry Potter and the Sorcerer’s Stone. Costumes are encouraged, and ghouls and goblins are welcome to come early to enjoy the Philharmonic Friends Instrument Playground.

NOVEMBER 6: Guest Conductor for Engagement Caleb Young presents Aretha: A Tribute. This concert features Capathia Jenkins and three-time Grammy Award nominee Ryan Show performing Aretha Franklin’s greatest hits.

NOVEMBER 13: Conner Gray Covington will conduct the Phil for its live accompaniment of John Williams’ fun musical score while the film Home Alone is shown. Kevin McCallister, who is an industrious little imp, played by Macaulay Culkin battles filmdom’s worst criminals in this holiday classic.

NOVEMBER 17: Enjoy a little jive with your cup of Joe when the Phil serves up a free mid-morning performance by The Resonators at Crescendo Coffee and More.

NOVEMBER 19: Give your lunch a little punch at Live at Lunch at Sweetwater Sound when the Phil offers a free concert at the spacious Crescendo Café on the Sweetwater campus. This lunchtime concert features the Calhoun Brass Quintet. For more details and to purchase tickets, — Andy Spinner

Listen to Fort Wayne Philharmonic’s Music Director Andrew Constantine’s behindthe-scenes interviews with celebrities from the classical music industry with his podcast A Stick With A Point. Constantine shines a spotlight on composers, directors, record producers, venue managers and radio broadcasters.



Olivia Hanson for The Barrax

the(260) someone to know



ob Burnett likes to do things with his hands and enjoys seeing the fruits of his labor.

For the past 10 years he has served as the maintenance engineer at Edsall House, a federally subsidized senior apartment community located in downtown Fort Wayne. “Our tenants are on fixed incomes,” said Burnett. “They don’t have the money needed to buy expensive fresh fruits and vegetables.” This is where Burnett’s ability to literally see the fruits of his labor comes in. At his home in New Haven, he has a four-acre farm where he grows everything from corn, watermelon, tomatoes, pumpkins, squash, apples and greens. You name it, he grows it. But Burnett doesn’t sell his produce at Fort Wayne’s established farmers’ markets, but rather every Wednesday, for the past three years, he has set up a special farm stand for the residents of Edsall House. “I wanted to give our tenants an easy and inexpensive way to enjoy good fresh food,” he said. And you are most definitely guaranteed that Burnett’s offerings are really fresh as most week’s he doesn’t do the picking until Tuesday evenings. However, for this growing season Burnett wanted to share his farm stand with the greater Fort Wayne community. So instead of setting up inside in the common area of Edsall House, he sets up his farm stand, which usually takes up the entire space, in front of the apartment community on Berry Street. And when Burnett begins to offer advice on how to pick the right cantaloupe, tomato, cob of corn or explain why he grows 5 types of watermelon, you easily see how this is truly a labor of love. — Lynn Yates


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