Gallery: Trolley tour highlights Vincent Village initiatives
Jun28

Gallery: Trolley tour highlights Vincent Village initiatives

A few members of Young Leaders of Northeast Indiana joined Vincent Village‘s neighborhood trolley tour on Thursday night. This tour highlighted Vincent Village projects and initiatives and gave an overview of additional investments in the Oxford Community and Renaissance Pointe neighborhoods in Fort Wayne. According to its mission, Vincent Village Inc. serves homeless families with children. It is the only transitional shelter in Allen County serving two-parent families and single-male headed families. Tour participants enter the Vincent House Transitional Center, which provides shelter and supportive services for homeless families with children. Denise Andorfer, the executive director of Vincent Village, gives an overview of neighborhood projects and initiatives in and around Vincent Village. Vinnie’s Empowerment Store where clients can acquire clothing and other goods to help them during their transitions. Children’s art dries on the rack after an early evening painting activity for kids at the transitional shelter. Tour participants also visited the former fire station number 9. This community asset outside of Vincent Village was renovated into the Johnnie Mae Farm. Inside of the renovated former fire station at the Johnnie Mae Farm. City residents can participate in healthy cooking class in Our HEALing Kitchen, which is sponsored by the St. Joseph Community Health Foundation and Parkview Health. The Johnnie Mae Farm is a partnership between the City of Fort Wayne’s Office of Housing & Neighborhood Services and the Purdue Extension – Allen County Office. For more information on Vincent Village, visit their website at vincentvillage.org. For more information on the Johnnie Mae Farm, visit...

Read More
United Coffee – Bringing Europe to Fort Wayne
Feb11

United Coffee – Bringing Europe to Fort Wayne

Coffee is the quintessential universal language. No matter where you go, no matter what country you are in, a coffee shop is the place you go to meet friends, study, and hang out. It can be the home to new beginnings and chance encounters and it was certainly by chance that I stumbled upon Fort Wayne’s newest local coffee shop, United Coffee. Tucked away in a shopping plaza at 6447 W. Jefferson Blvd. that houses Buffalo Wings & Ribs, Pak Mail, and Chops Steak & Seafood, is the cutest coffee shop on the corner lot where a credit union used to stand. Owners Tony and Marina Horani greet their customers by name as they enter the cozy shop with its cheerful yellow chairs and twinkling fairy lights. Their goal is for people to feel welcome – like they have invited them into their home for a cup of coffee. Marina, a native of Kaliningrad (which was German until the end of WWII and is now a part of Russia), laughed as she told me she feels like she knows more people in Fort Wayne than in her homeland. Tony, a native of Fort Wayne, had told her how welcoming his hometown was  and that was one of the things that drew them back. Tony is a graduate of IU’s Kelley School of Business and armed with a degree in accounting moved to the nation’s capital to work in real estate investment. Marina was studying at a university in Russia that had an exchange program for English immersion which she was taking in DC, which is how the two met and fell in love. The two loved traveling and had a love for coffee and local businesses. “I’ve always wanted to own a family business and we have such a great economic environment in Fort Wayne.” Tony explained. “Fort Wayne is the NYC of small businesses…but with training wheels. People want to see you succeed. The competition isn’t as stiff and the city is willing to let you figure things out.” United Coffee is a culmination of products that the Horanis explored in their travels. “We wanted to build something we would enjoy,” Marina noted. One year ago while they were on a layover in Amsterdam, they tried their now signature waffles, the Liège waffle. These waffles come from a local baker in Brussels, Belgium. Waffles are one of Belgium’s most famous exports, yet they do not have what we consider a Belgian waffle. Instead they have two categories of waffles that have existed for hundreds of years: the Brussels waffle (which is similar to our American version of a Belgian...

Read More
Current Fort Wayne Events for the Weekend of 1.25.19
Jan22

Current Fort Wayne Events for the Weekend of 1.25.19

From Current Fort...

Read More
Good Neighbors – Andie Hines
Jan16

Good Neighbors – Andie Hines

Andie Hines – Supporting Women Entrepreneurs, Supporting Fort Wayne “The number one thing that makes businesses thrive is a strong peer community.” In Fort Wayne, there is an entire network of women entrepreneurs who are killin’ it in their field and making invaluable contributions to our community. Andie Hines is one of those people—she started Red Tree Pro in 2014 as a print brokerage, but soon realized that she had much more to offer her clients. Now, Red Tree Pro provides services in event planning, brand development, and marketing consulting. Her client list includes a wide range of organizations and businesses, including Tolon, University of Saint Francis, and Berne Apparel, to name a few. On top of this, Andie is the founder of Own Your Success, a non-profit dedicated to empowering and supporting female entrepreneurs in the area. Recently, I had an opportunity to sit down with Andie to talk about her journey through entrepreneurship in Fort Wayne, and her contributions to the community through both her business and non-profit. What were some of the first jobs you had that led you to start Red Tree? I sold paper for the first 10 years of my career, very much like in “The Office.” My job was to work with graphic designers in the community to help them find the best paper for their project, more of the fine art aspect of paper. That was a sales and marketing role—I did that for ten years and I loved it. Part of the sales aspect was that I would do ‘Paper’ lunches and invite graphic designers in the community to come learn about new products or new print techniques. That was really the launch into all of this. I was on the board for the Advertising Federation for around eight years and did programming most of that time. I planned the ADDY awards two years in a row and was president for two terms in a row. So, I was really active in that and that was all sales, marketing, and events. I worked for a couple ad agencies, but in early 2014 I found out I had cervical cancer. That was a big wake-up call that I didn’t want to keep doing what I was doing. As soon as I was well I wanted to start my own company. When I started, I was just a print broker, but I quickly found that my clients wanted more from me and just continued to shift from that. Now, Red Tree is essentially a full-service marketing firm, plus events. Tell me about your non-profit—how did it come to fruition? About six months...

Read More
Thank you, Bill! – Bill’s Smokehouse
Dec03

Thank you, Bill! – Bill’s Smokehouse

My husband and I have a lot of trouble eating out. Over the last ten years or so, we’ve become what I would call “at home chefs.” Between Food Network (with a heavy lean towards Alton Brown), ChefSteps (YouTube) and Bon Appetit’s YouTube channel, we’ve learned how to make phenomenal meals at home. We invested in an immersion circulator several years back and it’s changed our meat game like nothing else. We can pretty much make a restaurant quality meals at home, for a fraction of the cost, and have it cooked to perfection. Now, that’s kind of a double-edged sword . . . one, we don’t get the feeling of getting all gussied up and ‘going out’. Two, we don’t get to sit and relax and be waited on. Finally, the restaurants we might splurge on have disappointed us. Steaks aren’t cooked to the right temp. Asparagus is fibrous. Dishes were just lacking proper seasoning. I sound like a huge food snob, I’m sure, but when you can make food to a certain standard, you expect a restaurant to be able to hit the same standard, especially when paying so much. So, this brings us to Bill’s Smokehouse. Naturally, we were leary. We hold a special place in our hearts for barbecue. It’s smokey, succulent and just plain delicious. Also, it’s something we can’t do at home . . . yet. 😉 So we have our favorite place in town to get it and hold all others to that standard. As we walked into Bill’s on a cool, dark evening, we could smell the smokers from the back. The restaurant was quiet as there were only a couple other tables with guests. The room was moderately lit and looked nice with a classic, high-end look with a lean towards the a western theme. Booths and tables are both available and our booth was comfortable. Soon, we were the only table. Considering the menu is full of local, organic meats, it’s kind of hard to make a choice.We had a nice basket of corn bread while we made our decisions. While the inside was tender and sweet, the sides were dry. I went with the 28-day wet aged USDA choice tenderloin filet, six oz, a ⅓ rack of ribs, a side of apple slaw and fried Brussell sprouts. My husband got the pulled pork and brisket with sides of collard greens and green beans with bacon and onion. We also tried the sausage sampler as an appetizer. The sampler came with a smoked pork sausage, a chicken sausage, a couple cheeses and two mustards, as well as plain and...

Read More