A feast of fairs
Zookeeper Pets
Stage Struck
Ten years strong
Best Bars
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From The Magazine

Motivated to Serve

Making an impact

Rewards plentiful in nonprofit world

By Bonnie Blackburn

Mark Coffee brings his expertise in the for-profit world to the United Way.

Feature Stories

Food truck scene

Passion, entrepreneurial spirit, creativity and great food

By Jennifer Dodds Fox

From hot dogs to gourmet fries, Fort Wayne's food trucks deliver deliciousness to the Summit City.

Along the Heritage Trail

Edison landed here

He worked as a telegrapher on Columbia Street

By Tom Castaldi

Thomas Edison's time in Fort Wayne.

Phoning Home

Theatrical dream takes root

Laura Pittenger thriving in New York

By Deb Todd

Laura Pittenger's dreams of life in the Big Apple are coming true.

On Stage

Into the moment

Stretching can be a thrill, actress finds

By Michele DeVinney

Nancy Kartholl brings passion to her roles on Fort Wayne's stages.

20 Questions

Scott Hinderman

By Bonnie Blackburn

The man in charge of Fort Wayne's two airports grew up watching crop dusters before becoming a pilot in his teens. Find out what it takes to keep our planes in the air and what it takes to land a new route as we play 20 Questions.


Vietnamese Spring Rolls

Makes 4 rolls

4 sheets rice paper
½ cucumber, sliced into matchsticks
3 cups shredded iceberg lettuce
1 cup shredded pickled carrots and daikon
1 avocado, sliced thinly
4 tablespoons shredded basil leaves
1 cup vegan mix or cooked shrimp or shredded meat of choice
1 cup hoisin sauce
4 tablespoons peanut butter