Live Storytelling Thrives at The Trap Door
Oct16

Live Storytelling Thrives at The Trap Door

Get Directions When you hear someone tell a live story, you form a personal connection with them. Fort Wayne’s Ben Larson says, “you get an understanding of people that is rare these days, with everybody being so attached to social media. You just get a small glimpse of a person [on social media] and we’re so quick to make snap judgments without getting to know someone, where they’ve been, what’s in their mind. Storytelling helps alleviate that; people are now craving that instead of micro-doses of humanity. We’re 3D people with our own lives, our own back-stories.” Background Larson was an English major in college, and he’s always loved a good story. He became interested in storytelling as theatre after discovering podcasts like “The Moth,” “Risk” and “Snap Judgment.” In 2015, he decided to bring the idea to life in Fort Wayne with The Trap Door. It began with a one-off show, but then the concept was shelved for about a year. In the late summer/early fall of 2016, Larson decided to revive the project. When John Cheesebrew and Becca Bell came on board, the project really began to take off. These three have known each other for years. Larson had worked creatively with Cheesebrew before – they used to play together in the black metal band Fodalla. “John is a good sounding board, he’s brutally honest and he has great ideas,” said Larson. “Becca has been a writer forever and she has a stronger organizational aspect than John or [me]. Also, I knew she could contribute to the creative side. So we all had different sets of skills and they combined well.” Format The Trap Door does two different types of shows, alternating each month. There are story slams and showcase shows. The story slam is a contest. Anyone interested in sharing a story will put their name into a hat. Names are draw and each storyteller tells a five to ten minute story. There are two winners: one chosen by the audience, one by the judges. “We’ve been fortunate in that we haven’t had to worry about filling up time. Sometimes ten minutes before the show we’ll only have two names, but by the time the show starts we’ve gotten 15,” said Larson. In contrast, showcase shows are planned out ahead of time. The team will accept pitches in the form of a 100-word synopsis, and then they’ll choose the storytellers. They occasionally reach out to specific people, but that varies depending on the month. Storytellers will prep their stories ahead of time, working with Larson, Bell and Cheesebrew before the show. Then they decide on an...

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At Trubble, the plates are as tasty as the pints
Nov04

At Trubble, the plates are as tasty as the pints

Sometimes the fastest route to your “happy place” is to follow your palate. You can stow away on warm, soft pretzels or homemade biscuits. Take a ride on a spoonful of cheese dip or a forkful of flaky pie. Buy a ticket to Baconland, or for a more adventurous journey, score a spicy pickle and a steaming bowl of Vietnamese noodles (with an egg, for good measure). Combine any one of those comfort foods with a cold pint of craft beer, and you might find yourself tripping on warm fuzzies – in the best way possible. If that sounds enticing, I have good news. You and your taste buds can soon take a comfort food vacation via a quick trip to Trubble Brewing. The new brewery/gastropub – located on Broadway in the old Chappell’s building – is set to open before just before Thanksgiving. Initially, Trubble’s menu and hours will limited, with plans to ramp up brewing, solidify the menu and and extend the hours as time goes on. The beer menu will likely feature the staff’s favorite regional craft brews, while owner Chad Hankee and the rest of the crew wait for the checkers of checkboxes to check the right boxes. (My dear readers, in case you don’t already know – the bureaucracy of Indiana’s bar and brewery regulations is ridiculous enough to require several stiff drinks. Every day. For months on end.) While the home-brewed “barley pops” may have to wait, the house-made food will be palate pleasing from day one. Head chef and pastry chef John and Lindsay Cheesebrew have plans for inspired dishes that are guaranteed to make Trubble a double indulgence for beer snobs and foodies alike. John and Lindsay are the brains, elbow grease, photographers and taste-testers behind the Bird + Cleaver food blog, whose mouthwatering recipes have been featured on BuzzFeed, The Huffington Post and The Kitchn. Lindsay’s specialty is in heavenly pastries and desserts. John has a way with Southeast Asian condiments and cured pork. They both have a soft spot for beer, bourbon and taquerias. Together, their recipes are locally inspired and cross-culturally infused. Or as they say, “like your southern Granny came to visit, and she brought fish sauce and craft beer.” (I’ve eaten some of John and Lindsay’s edible inventions, and I’d invite their kind of Granny to any potluck.) No official confirmation from the kitchen staff, but rumor has it you may be able to enjoy your favorite brew with a side of freshly baked pull-apart pretzels and homemade cheese dip. [Photo by Bird+Cleaver] Instead of setting the Trubble menu from the start, John and Lindsay hope to let it evolve with the seasons and reflect their customers’ requests....

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