Summer Fun

THE NEWS SUN THE HERALDREPUBLICAN StarThe

SUMMER FUN2014k p c n e w s . c o m

2 Summer Fun kpcnews.com • ©KPC Media Group Inc. June 20, 2014

June 20, 2014 ©KPC Media Group Inc. • kpcnews.com Summer Fun 3

BY BOB [email protected]

LIGONIER — The Ligonier splash pad, in just its second season of operation after years of planning, has become a certified hit with the area’s young people, as well as a few adults.

The splash pad opened Memorial Day weekend at Kenney Park on West Union Street, Ligonier.

A major improvement has been added to

the water-based recreation area, according to Alan Duncan, Ligonier parks superin-tendent. The splash pad area has been made more handicapped-accessible with a large, concrete area added to accommodate wheelchairs.

Last month, construction crews poured a ring of cement around most of the splash pad. It’s located near the rear of the park. A railing has also been added, along with a walkway and picnic area.

The aplash pad will be open through the Labor Day weekend and is free for all to use.

The recreation area was built in 2013 and was well-used by the public for all of last season.

It was in the planning stage for more than a year as fundraisers were held. Many community service clubs as well as individuals worked to raise money for the project.

Ligonier splash pad offers fun for all

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Summer Fun in Northeast Indiana

is here again.New this year for the entire season

are splash pads that are offered in Albion and Ligonier. Albion’s splash pad was just opened weeks ago and is attracting thrill-seekers from afar.

There are many other ways to keep cool and have fun this summer, whether you live in town, out in the country or at the lake. There are many activities offered at Bixler Lake, the only lake that’s more or less in a town, in Kendall-ville, and the ever-popular municipal pool in Auburn.

We hope you enjoy another great season in the outdoors in our area that is so rich with fun activities outdoors, whether you are a child or relaxing in the shade.

We welcome your feedback and ideas for future articles about summer in beautiful northeast Indiana.

This section is also available online at kpcnews.com.

On the cover: Children enjoy the splash pad in Albion. Below: A family having a good time at the splash pad in Albion. Photos by Chad Kline.

The new and improved splash pad in Ligonier’s Kenney Park offers fun for all. A cement walkway with a ramp has been

added to the area around the splash pad, which is now more wheelchair-friendly.

BOB BUTTGEN


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BY AARON [email protected]

ANGOLA — There was a time when Tom Danford would sit on his deck with his wife and look out at the lake and never see a water skier.

Instead, wakeboarders buzzed around the waters, as Danford looked on with disappointment.

A champion skier who has competed on a world stage, Danford grew up skiing, strapping them on at 6 years old and competing by his teens. Between 18 and 25 years old, he was skiing three and four times per day, and said his career did not peak until 2006 and 2007, at 51 years old, when he won back-to-back national titles and won the senior worlds competition in Africa.

You’ll have to pardon Danford, then, for being dismayed when the sport he

dedicated his life and countless dollars to was being drug under the water.

Until recently.Danford said

within the last five years, he’s spotted more and more water skiiers being towed around public lakes. Within the last 10 years, he said the collegiate water ski scene has ignited, as well.

And that’s refreshing.

Danford competed in high-level three-event water skiing, which

consists of slalom, tricks and jumps. He said the trick competition was his favorite when he was younger, in which a skier

is judged on their ability to land credible moves. In his 20s, he said, the jumping became his preferred competition, He once jumped 138 feet. Danford’s retired from that event now due to a knee problem.

He was a high-level slalom skier, as well, excelling with an 11 1/4 meter line (the world record is a 9 1/4 meter line, he said).

Danford is a member of a three-event water skiing club that skis at a private site adjacent to the Tri-State Steuben County Airport. It has 13 members with a club boat, buoys and a jump. A member of that club is Saige Driver, a Ball State University student from Fremont who helped relaunch that university’s water ski team recently.

Danford hopes through collegiate teams like Driver’s Ball State and more high-level skiers on public lakes, the sport can continue rebuilding itself.

“Collegiate skiing is great because they’ll bring somebody in, ‘Hey you got an interest in skiing?’ If you can stand up on a ski, you’re on the team, so it really embraces involvement,” said Danford. “I do see that taking off and I’m hopeful that we’ll see the sport re-surge here a little bit.”

Competitive water skiing jumping off

Tom Danford

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BY MELINDA MYERSCreate a backyard escape with the help

of container gardens. Whether you’re looking for a visit to the desert, an English garden or tropical paradise, a few planters can help create the mood.

Reduce your workload and increase your enjoyment with a bit of planning and proper planting.

Select a container with drainage holes and one that mimics the color and feel of the location you are trying to recreate. Use troughs, stone or other containers made from neutral colors when growing succulents. The container should comple-ment, but not overpower the simple beauty of the desert plants.

Keep things warm and natural when going for a more tropical feel. Wicker, bamboo and other natural materials work well with the lush foliage and vibrant colors of tropical plants.

Add a few terra cotta, metal and basket type containers when creating an English cottage setting. Set them on your patio, steps or in the garden to create a focal point.

Keep your plants looking good throughout the season with the proper

planting mix. Look for potting mixes with good drainage and water holding abilities, like Schultz Potting Soil Plus (schultz.com). Check the label as some mixes contain enough fertilizer to last the entire season and water-retaining crystals to reduce the need to water.

Use a cactus mix that provides the perfect growing conditions for cacti and succulents. The potting mix should retain the moisture and nutrients the plants need, while providing the excellent drainage that is a must for these plants.

Plant any orchids added to your backyard tropical paradise in a potting mix designed for these plants. Use an orchid mix that has excellent drainage and aeration, yet retains the moisture and nutrients these beauties need to thrive.

Check your planters daily and water thoroughly whenever the top few inches of soil are crumbly and slightly moist. Allow cacti and succulents to go a bit drier.

Mulch the soil in tropical, herb, vegetable and annual container gardens. Spread a thin layer of shredded leaves, evergreen needles or twice shredded bark over the soil surface. Use fine pebbles for

cacti and succulents that like things hot and dry.

And don’t forget about garden accents. A wattle fence and arbor of twigs and branches work well for an English garden setting, while a water feature can enhance a tropical paradise themed garden, and some southwest garden art can complete the desert scene you’re going for.

So start your vacation this year with a trip to the garden center. Invest in a few containers, the right potting mix and plants. Then plant your way to the retreat of your dreams.

Gardening expert, TV/radio host, author & columnist Melinda Myers has more than 30 years of horticulture experi-ence and has written over 20 gardening books, including Can’t Miss Small Space Gardening and the Midwest Gardener’s Handbook. She hosts The Great Courses “How to Grow Anything” DVD series and the nationally syndicated Melinda’s Garden Moment segments. Myers is also a columnist and contributing editor for Birds & Blooms magazine. Myers’ web site, www.melindamyers.com, offers gardening videos and tips.

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PATRICK REDMOND

Ameila Johnson gives her goat Pailzy a bath during a break at the LaGrange County 4-H Fair last year. This year’s fair will be held July 5-12.

Noble CountyMason Conley, Nate Weimer, Nate Gamble and Dakota Wolfe, collectively known as Prestige Worldwide in the local pig wrestling world, manhandled their hog and got him onto the pit pedestal in just over 15 seconds, fast enough to win second place in the Boys 14 through 17 division of last year’s Noble County Community Fair. The event always packs the grandstands. This year’s fair will be held July 12-19.


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Steuben CountyMiss Steuben County Rebecca Cain helps Harper Henney build a wooden box in a project area hosted by Home Depot during Kids Day at the Steuben County 4-H Fair last year. The Conquerors 4-H Club of Angola hosted Kids Day events under tents near the Lions building during last year’s Steuben County 4-H Fair. This year’s fair will be July 19-25 at the fairgrounds at Crooked Lake.

KATHRYN BASSETT

DeKalb CountyRiverdale Elementary School third-graders enjoy a ride on the Ferris Wheel at the DeKalb County Free Fall in September 2013. This year’s fair will be held Sept. 21-28.


BY DENNIS [email protected]

KENDALLVILLE — Summer fun at Bixler Lake includes swimming, boating, camping and sunbathing.

Non-swimmers can learn to swim at the nearby Cole Center Family YMCA before taking a plunge in the lake.

Bixler is a 119-acre lake located within Kendallville’s city limits. The lake has a 10 mph speed limit for boats with a boat ramp at the south end off of Sherman Street near the park department maintenance building.

Visitors can swim the supervised east and west beaches each day throughout the summer. Starting Memorial Day weekend, certified lifeguards are on duty Mondays-Saturdays from 11 a.m. to 6 p.m. and Sundays from noon to 6 p.m. Weekday schedule begins after East Noble schools are out for the summer.

Swimmers should stay within the roped areas, and small children and non-swim-mers should always be accompanied by an adult.

The sandy beaches are raked every morning for bathers looking for a tan.

There is no charge to use the beaches, but an entrance fee to Bixler Lake Park is collected at the Lake Park Drive gate on weekends and holidays for those without a pass. Season vehicle sticker passes are issued to Kendallville and Wayne Township residents through the park department office in the Youth Center, 211 Iddings St.

Fishing is also free with a proper Indiana fishing license. A fishing pier is located at the south end of the lake, and a fishing channel is at the north end of the lake.

Those looking for fun on the water can rent kayaks and paddle around the lake. Kayaks are available from 9 a.m. to one hour before dusk. Cost is $5.35 for singles and $8.56 for tandems for one hour of use. Kayaks can be rented through the Bixler Lake campground office at 242-6898.

The Kendallville Park and Recreation Summer Day Camp for girls and boys in grades 1-7 runs for six weeks during the summer and includes swimming and

Kayaks are available for rent for Bixler Lake from Kendallville’s Bixler Lake Park campground office. Here East Noble special education teacher Ryan Pepple gives a therapy dog a ride in a kayak.

PHOTO CONTRIBUTED

See BIXLER LAKE page 11

PHOTO CONTRIBUTED

Many summer activities offered at Bixler Lake

Bixler Lake in Kendallville’s Bixler Lake Park has two protected beaches - east and west beach - with lifeguards on duty during the summer months.


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From page 10

BIXLER LAKE

beach games at nearby Bixler Lake. The supervised camp is held June 16-July 25. For camp information and fees call the park office at 347-1064.

The Cole Center Family YMCA, 700 S. Garden St., offers swim lessons for

pre-school, youth, teens and adults of all skill levels. Swim lessons can be taken one day per week. Call the Y at 347-9622 for more information or go online to Cole Center Family YMCA.

Sailing is a favorite summer recreation on 119-acre Bixler Lake in Kendallville’s Bixler Lake Park.

JIM SPRANDEL

ANGOLA — The YMCA of Steuben County again will offer swim lessons, starting next week.

YMCA Splash starts on Tuesday and runs through July 20.

“Swimming is a lifelong skill that helps participants build confidence, leading to a healthy, enjoyable lifestyle. Swimming lessons are available for all ages and skill levels,” said information from the YMCA.

Classes are $40 per member or $60 for non-members.

The classes include:• Mommy and Me, which is a water

adjustment class for the parent and child. The classes focus on water acclimation and fun activities to teach the fundamentals of

swimming.• Youth 3 and Up. Each class will have

different challenges that the swimmer will face, going from swimming with assistance to a minimal amount to no assistance. Although the swimmer will be taught for 45 minutes they need to practice all year round to receive the benefits of classes being taught.

Ability, not age, determines the class youngsters are placed in. The first week is a swim test to determine the appropriate class for each swimmer.

Private and semi-private lessons are also available.

For more information, contact the YMCA at 668-3607.

Steuben YMCA offering swim classes

Fishing for bluegill, bass and Croppie is popular year around at Bixler Lake in Kendallville.

PHOTO CONTRIBUTED


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Natural bodies of water can pose a greater drowning risk than swimming pools

LAKE JAMES — While many parents worry about their children’s safety around swimming pools, as they should and need to do, drowning incidents can also occur in natural bodies of water, says information from the U.S. Swim School Association.

Safety precautions need to be taken around all water environments. According to the Centers for Disease Control, about half of all drowning incidents occur in natural water settings such as lakes, rivers or oceans. And, almost 75 percent of people killed in boating accidents die as a result of drowning.

As the summer boating season begins, there are steps parents can be taking to keep their children safer in the water. The U.S. Swim School Association has put together the following guidelines to help keep children safe while boating this summer.

• Make sure your children know how to properly wear a lifejacket. And always have children under 12 wear a life jacket at all times when boating or using personal watercraft.

• Personal floatation devices should

always be U.S. Coast Guard approved. Never substitute water wings or other recreational type floating toys for an approved PFD.

• Create a water safety plan for your family and have water emergency drills with your children covering how to recognize the signs of someone struggling in water and what to do in this type of emergency.

• Teach your children the “throw don’t go” rescue method. Instead of entering the water to help a struggling person, teach your child to throw in a rope, reach with a stick,

paddle or other object to pull the person in.• If you take your kids on a shore

excursion while boating, be aware of tides and currents and other risks the ocean or beach may have.

• Non-motorized boats can also pose a risk. If your family is canoeing or kayaking be sure your child is wearing a life jacket and knows what to do if the boat flips.

• If your child is playing near a natural body of water and accidentally falls in, teach your child to roll over on his or her back and

float until help arrives if exiting the water is not an option.

• Never use floatation devices or water wings to keep your child safe in the water. Rely on your direct supervision.

Swimming lessons are a great addition to help keep your child safer while boating and around open water. For more information about swimming lessons and water safety and to find a Unites States Swim School Associ-ation member swim school near you, visit usswimschools.org.

2014 Event ScheduleJune 21: Art ShowSatek Winery’s semi-annual art show is back again! This time featuring over 25 different artists from all over the tri-state area that will be displaying their work for viewing and purchase. The event is family-friendly and runs from 10:00 a.m. - 5:00 p.m., free admission.

June 27 - July 6: Satek Winery’s 13th Anniversary CelebrationCelebrate our anniversary with an exclusive free anniversary glass for every two bottles purchased; no limit, while supplies last.

August 16: Art ShowThe art show returns again! With over 25 different artists setting up on the lawn promenade. Food is available for purchase, or bring your own picnic out on our lawn. This is a family-friendly event with free admission held from 10:00 a.m. - 5:00 p.m.

September 14 - 15: Von Steuben Day CelebrationA celebration for the county’s namesake! Come and enjoy 20% off all wines that contain Steuben grapes for two days! There will also be live entertainment, food and more!

September 14: Tour de VineyardOur fi rst ever bike tour. Ride your bike through and around some of our beautiful vineyards. Registration is required.

November 21 - 23:Holiday Open HouseGet a head start on all of your holiday entertaining and gifts. Join us for our annual Holiday Open House and see many gift ideas for everyone on your list, receive a 20% discount on all merchandise, warm-mulled wine, free recipesand more!

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Cool down at Auburn pool

The Auburn Community Pool is open seven days aweek, giving residents a chance to cool down in the summer heat.

PHOTO CONTRIBUTED

THE NEWS SUN StarThe THE HERALD REPUBLICAN

Your LOCAL online source for News, Sports and Videokpcnews.com

AUBURN — The Auburn Community Pool is a great place for cooling down and having fun when the summer heats up. The 50-meter, Olympic-size community pool also offers a water slide. Pool hours are noon to 5 p.m. Monday through Friday, 6-7:30 p.m. Tuesday and Thursday and noon to 6 p.m. Saturday and Sunday.

Admission is $3 per person and free for children age 5 and under with a paying adult. Season passes also are available. The cost for city of Auburn residents is $40 for youth under 18, $45 for adults and $100 for families. For non-residents, the cost is $50 for youth, $55 for adults and $110 for families.

GARRETT — Keep cool this summer at the Garrett Pool located in Feick Par, 1300 S. Cowen St.

The pool is open daily from noon to 8 p.m. Daily admission is $2 for children, $3 for adults and military personnel and seniors (over 65) pay $1. Children under

10 must be accompanied by a parent. Life jackets are permitted.

Season passes for singles and families are avaiable. Concessions are available. No outside food and beverages and coolers are allowed.

The pool is open through Aug. 16.

Keep cool in the Garrett Pool

N O R T H E A S T I N D I A N AN O R T H E A S T I N D I A N A

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BY JENNIFER [email protected]

BARTON LAKE — A 50-year-old camp resort is to adding to its water park this summer with installation expected to be completed by mid-July.

Yogi Bear’s Jellystone Park at Barton Lake, Fremont, will add a large aqua play structure with a tipping bucket from Splash Universe, Shipshewana. Yogi Bear owners purchased most of the five Splash Universe structures from the facility that closed two years ago.

It will be added as a separate feature from the park’s current Water Zone.

The tipping bucket’s addition will compliment Jellystone’s three outdoor pools, an indoor pool, splash playground, three water slides, 540 camp sites, 21 cabins and 21 cottages.

The resort draws more than 30,000 campers and 200 seasonal users annually.

Owners last year said they did not have any estimates on how many more water park users they will draw.

Prices for the public’s use of the water park is $10 for a day pass Monday through Thursday between 10 a.m. to 10 p.m. and $15 on Friday, Saturday and Sunday, also between 10 a.m. to 10 p.m. Users must be 3 and up.

June Julien, executive director of the Steuben County Tourism Bureau, said Jellystone is second behind Pokagon State Park when it comes to drawing visitors.

The camp-resort is a privately-owned franchise. Its parent company is Leisure Systems Inc.

For more details, visit jellystonesbest.com.

Jellystone adding

to water park

Children play at Yogi Bear’s Jellystone Park at Barton Lake while workers construct new water features at the park. Yogi Bear purchased much of the equipment that used to be at

Splash Universe at Shipshewana after it closed, adding to the many water features at the park.

RACHAEL BARRY

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METRO CREATIVE CONNECTIONCould any food be as simplistic and

delicious at the same time as a patty of beef on top of a crusty bun, served with lettuce, tomato and your choice of condiments? Burgers are the go-to item for barbecues, campouts, fast-food meals, and late night trips to the diner. A juicy burger can satisfy so many cravings in one sitting.

If ever there was a recipe to master, it would be grilling the perfect burger. Though barbecued burgers may seem easy to make, all too often burgers are botched by a few mistakes. But don’t worry, burger mastery is within reach if you follow these simple tips.

• Begin with fresh meat. Freshly ground meat will produce the best flavor. If you are unsure when the packaged ground beef was made, ask the butcher or someone in the meat department of the supermarket to grind you up a fresh batch. Otherwise, use a food processor or an attachment on a stand mixer to grind the meat yourself.

• Fat has flavor. If you’re going to indulge in a burger, make sure it has a fair amount of fat content. Fat helps keep the burgers moist and juicy. Make sure the fat content is about 18 to 20 percent of the mix. This helps to guarantee flavorful burgers.

• Keep the meat cold. Chilled burger patties will firm up and hold their shape better during cooking. Leave the pre-made patties in the refrigerator until the last minute. Keep patties on ice if you will be cooking burgers in batches.

• Don’t overhandle the meat.

Compressing the meat and handling it too much can lead to dry, dense burgers. Avoid tough meat by handling it as little as possible. Keep your hands wet while shaping the patties so they’ll come together easily.

• Oil up the grill. A clean, well-oiled grill prevents burgers from sticking during cooking.

• Make sure the grill is super-hot. The goal is to cook burgers over high heat and fast. This is achieved with a very hot grill. It may only take three to five minutes per side to cook the burgers, depending on the thickness of the patty.

• Flip only once. Wait until the burgers have been grilling for a few minutes and release easily from the grill grate. Flip them over and allow them to cook a few minutes more. This helps keep the juices inside the meat and prevents your burgers from turning into burnt hockey pucks.

• Resist the urge to squash the burgers. Pushing down on the burgers with the spatula will only force the juices out. If you want dry burgers, press them down. If you want nice, juicy burgers, step away from the spatula.

• Allow the burgers to rest. Take the burgers off the grill and let them rest for 5 minutes so that all of their juice redistributes through the patty. Toast your hamburger buns and then serve the burgers with your favorite toppings.

Dig in and enjoy your efforts, as well as the compliments from other diners.

How to grill the perfect burger

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By following a few easy steps, cooking the perfect burger is a snap. METRO CREATIVE CONNECTION


BY MIKE [email protected]

SNOW LAKE — The past few years, it seems, there were lots of food-on-a-stick recipes out there for all to try on the grill.

And think about it; Americans have been enjoying things like kebab for decades, dating to the 1950s and 1960s when we supposedly started becoming more adventurous with our food.

Well, people still eat kebabs with gusto, whether they are cooked with beef, chicken, pork, tofu or sausages. Never mind that shish kebabs are supposed to be made of lamb.

Lately I have been seeing recipe upon recipe for tacos. What do you think of when you hear the word taco? Mexican, right? Well, like lasagna that can be made of anything under the sun that doesn’t even resemble anything Italian, tacos are becoming a generic name for anything wrapped in a tortilla (unless it includes ranch dressing, then it must be considered a wrap).

And that’s not a bad thing. I love tacos. I am not a fan of ground beef tacos, but will eat them (if forced to make them for young people who consider this stuff

gourmet). I really like fi sh tacos, whether it is the beer battered variety I make or the lightly crusted ones they crank out at Dave’s Lake Shack at beautiful downtown Snow Lake. (I think the way they make fried fi sh at McCool’s Tap Room in downtown Angola would be highly adaptable to a taco; Connie, you need to let me visit your kitchen, not just belly up for lunch!)

In every magazine or cooking website these days, tacos are all the rage. And yes, many times the fl avors are not anything near Mexican or Tex-Mex. It is just a type of sandwich, if you will, and not a wrap, mind you.

So, I was reading my latest edition of Food & Wine magazine and there was a recipe for a taco that, if you followed it true to form, you would braise a cow’s head then fi nish off the meat on the grill. (Not sure if I’m up for that, but the recipe was adapted, using beef short ribs and it looks excellent.) There’s a recipe for a vegetarian taco that doesn’t include fake meat made of soy. Of course, there was a recipe for a grilled fi sh taco that sounded

Summer is great for grilling tacos of many varieties

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June 6 through September 28

June 6 through September 28

Discover 16 life-size bronze sculptures by world-renowned American Sculptor

Seward Johnson. Visit this free outdoor exhibit within walking distance of Warsaw’s

Courthouse Square. This is Johnson’s only exhibit in the Midwest this summer.

Download brochure with map at www.warsaw.in.gov, or call 800-800-6090.

See GRILLING page 19

Pork tenderloin tacos are quick to put together and take advantage of the great fl avors of lime, cilantro, avocado and pickled onions.

MIKE MARTURELLO

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From page 18

GRILLING

awfully good. (And speaking of fish tacos, I think I need to try to develop a bluegill fish taco. That, my friends, is northeast Indiana. But I don’t know that I would grill it. Give me time on this one.)

OK. So we need to get to a recipe.Grilling is often about the pig. And

there isn’t an easier cut of pork to cook than the tenderloin, in my mind. Just roll it around on the grill for 15 minutes or so and you have a nice, tender piece of meat. Don’t overcook it like my mother’s genera-tion did.

Which brings us to this taco recipe I (and others) have come to enjoy.

So, someone in my life decides we need to eat lighter. (No, not my doctor who thinks I need to add fiber.) So we get a subscription to Cooking Light magazine. Well, I have altered, adapted, adulterated, whatever, the following recipe so it can be done on the grill.

Welcome back, summer!

Grilled Pork Tenderloin Tacos(Serves 4)1 pound pork tenderloin, whole1/2 teaspoon black pepperdash of kosher salt1/2 cup southwest marinade (such as

Weber chipotle or KC Masterpiece Santa Fe; you get it), 1/4 cup reserved

1/2 cup rice wine or white wine vinegar3 tablespoons water1 1/2 tablespoons sugar1 cup vertically sliced red onion8 (6-inch) corn tortillas

1 jalapeno pepper, cut thinly (seeded if you want to cut the heat)

1 ripe avocado, cut into 16 wedges1/4 cup sour creamlimes for squeezingcilantro to tasteGreen onion to tasteTrim fat and silver skin from pork and

place in a plastic, zipper bag, with 1/4 cup of the marinade. Let marinate at room temperature while preparing remainder of dish or refrigerate up to 8 hours.

Preheat gas grill to high.Combine vinegar, water and sugar in

a small sauce pan and bring to a boil. Remove from heat and add onions. Let stand at least 10 minutes then drain.

Adjust grill for indirect heating. Remove pork from marinade and place on grill, turning frequently to allow for even browning of tenderloin. Cook for about 15 minutes or until a thermometer registers 145, which will be slightly pink. Remove meat from grill and allow to rest about 10 minutes.

Slice pork to 16 slices then place in a plastic bag with remaining marinade. Let sit for about 5 minutes.

Working one tortilla at a time, toast over a gas stove burner or gas grill (that you forgot to turn off) until tender and charred in spots.

Shake off excess marinade from pork and put two slices on each tortilla. Top with onion, jalapeno, two avocado slices, cilantro and sour cream. Spritz with lime juice, if desired.

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