I-69 Heritage Corridor - Allen County
DeKalb Cty -- Coney
-- Hochstettler
-- Houser
-- Minard
-- Myers
-- Placencia
-- Riser
-- Waterloo jam session
-- Sarasien
-- Sechler
-- Stackhouse
-- Rowe
Grant Cty -- Adkins
-- Butler
-- Petro
-- Neuhouser
-- Garage pickers
-- Cox
-- Hoke
-- Cash
-- Powers
Hamilton Cty -- Bundy
-- Davis
-- Day
-- Gordon
-- Cricket players
-- Dr. Bomie Han
-- Gerald Terry
-- Bobbie Kauffman
Delaware Cty -- Jackson
-- Doris Jean Coil
-- Ronald Davis
-- John Zile
-- Ken Shipley
-- Atchade
-- Roberts
Allen Cty -- Mowry
-- Zehner
-- Bozarth
-- Cynar
-- Lengacher
-- Gorman
-- Hollman
-- Patria Smith
-- Penny Myers
-- Rugsaken
Madison Cty -- Spencer
-- Joe Rice
-- Theoharris
-- Carol Ball
-- Greg Adams
Huntington Cty -- Enyeart
-- Glessner
-- Alice Stickler
-- Company Singers
-- Dick Hinton
-- Goldenberg
-- Jay Peters
-- Gil Shideler
Henry Cty -- Bennett
Pitak Rugsaken supervising his staff in his Thai restaurant
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Photo by Jim Diveney
Pitak "Pete" Rugsaken -- Thai foodways
Known as “Pete” in America, Pitak Rugsaken has a long family history in the food service industry. His mother worked as a cook in the college cafeteria and did catering of large parties during the weekends, where she met Pitak’s father who also worked in catering. A young Pitak soon joined his parents in their catering.
Pitak has brought this heritage and passion for food to his restaurant – Bann Thai. He explains that they offer a traditional Thai experience that involves not only the food, but extends to the physical surroundings experienced in the restaurant.
Some compromises are made, such as with the use of the “Chinese range” that replaces an open fire that would be used in Thailand. Availability of certain ingredients has made it necessary to vary from traditional recipes. Sweet basil replaces the spicy basil and zucchini replaces Thai eggplant, which do not grow in cooler climates.
Presentation is a central concern in Pitak’s view of food. “People eat food by eye. When they see it, they know whether food’s going to be good or not. Presentation is important for any kind of food.”
The Thai tradition of “vegetable craft” is an important part of Pitak’s presentation. Carrots are commonly soaked and sliced into artistic shapes of butterflies, hearts, or flowers. Lamenting the lack of time and workers skilled in vegetable crafts, Pitak says they do use it for their presentation although not as much as he would like.
Listen to Pete:
Talk about growing chili peppers
(transcript)
Talk about his Thai restaurant
(transcript)