>> Voice Over: This week on "Friends & Neighbors".
>> All right, so we want to sail between these lines.
>> Joe: Yes.
Those are called lazy jacks.
>> Matt: Okay.
>> Joe: And they just hold a sail up.
They're kind of difficult?
>> Matt: It is getting tight, yes.
>> Joe: Okay.
What we do is wrap that line around the winch, that silver- >> Matt: Winch?
>> Joe: Yes.
That's the winch.
>> Matt: All right.
Never skip arm day.
>> Nick: Biggest seller you have is the Carla taco and a Carla quesadilla.
Tell us how you came up with that.
>> Orlando: Carla is actually my brother's wife that is from Guadalajara, Mexico.
She helped us perfect the tacos and we named them after her because she showed us the ropes.
>> Man 4: It's nice to cruise in them, it's nice to drive in them.
I live in Illinois so it's a little bit of a ride for me to get here, but that's part of the fun is getting out and driving them.
>> Man 2: Good food, meet new people, meet the old timers that hang out here the cars.
You learn a lot.
>> Woman: We chop all the wood on site.
It's visually appealing.
There's just a lot more ambiance added to it.
This one in particular is the 1949 Studebaker.
>> Dale: Doing as much as you can, as quickly as you can, is important to me.
Life is short, and the earlier we get started helping our community, the better off our community will be.
(bright music) >> Student: I have a very strong connection to other students.
Everyone makes an effort to help each other.
I'll remember the feeling of being here, the feeling that I was a part of a family.
(bright music) >> Voice Over 2: Shopping for fruits and vegetables in the Strack & Van Til produce department is a feast for the senses, with produce picked at the peak of freshness.
From apples and avocados, to pineapples and peppers, treat yourself to the best quality fruits and vegetables.
Find them at your local Strack & Van Til store.
>> Voice Over 3: Support for programming on Lakeshore PBS comes in part from a generous bequest of the Estate of Marjorie A.
Mills, whose remarkable contribution will help us keep viewers like you informed, inspired, and entertained for years to come.
(light music) >> Today, we're at the Hammond marina for the Community Sail-A-Way Program.
So why don't you come sail away, come sail away, come sail away with me.
(bright upbeat music) >> Good morning, Matt.
Good to see you.
>> Good to see you.
>> So you're gonna be my sailing instructor for the day, Yes?
>> Yes, I am.
>> Matt: That's fantastic.
We're part of the Community Sail-A-Way Program today, correct?
>> That is correct.
>> Matt: Can you tell me what the Community Sail-A-Way Program at the Hammond Marina is?
>> Joe: Okay.
It's sailing for beginners.
And what we have is 12 hours of lessons and they're all on the water, so no classroom.
>> Matt: Oh wow.
So, if I've never sailed before and I'm not sure I wanna invest that kind of time, can we go out and just do a course just to learn about it and see if it's my speed?
>> Joe: Yeah, absolutely.
We do have a introduction to sailing course.
Just a one time, two hours go out on the water, see what it's like, and see if you'll enjoy it.
All right, Matt.
You ready to show off?
>> Chanel is clear.
That's, so is that kind of what today is, is our introductory thing to see if I'm a seaman?
>> Joe: Absolutely.
I'm proud of our program.
It's really a community service.
And so we have the most cost-effective sailing lessons in all Chicago land.
(upbeat music) >> Matt: Or for somebody who is a first timer out here who really knows nothing about sailing, walk me through what we're going to do.
>> Okay.
The first thing we're going to do is point the boat into the wind.
The front of the boat is the bow.
So point the bow into the wind.
We'll raise our sails.
We'll raise the main sail first and then our head sail, which is the one in front that's called a gym.
So we'll raise the gym and then we'll shut off the engine and go sailing.
(upbeat music) >> All right.
So we want sail between these lines.
>> Joe: Yeah.
Those are called lazy jacks.
>> Matt: Okay.
>> Joe: And they just hold a sale up.
(upbeat music) >> Joe: Is it kind of difficult?
>> Matt: It is getting tough.
Yes.
>> Joe: Okay.
What we do is wrap that line around the winch, that silver- >> Matt: Winch?
>> Joe: Yes, that's the winch.
>> Matt: All right.
So we're going to use physics at this point to help us out >> Joe: Yes, more leverage.
(upbeat music) >> Never skip arm day.
(upbeat music) >> Well, and it seems to me on a calm day like this, that sailing wouldn't really be a whole lot of fun.
Am I wrong on that?
>> It depends on what you're after.
If you're after excitement, this is going to be more of a relaxing cruise, but there are other boats and more wind conditions and you can reach the whole spectrum of relaxing to white knuckle.
>> And do you have a preference when you went to sale?
Do you like relaxing or being like more of that white knuckle?
>> I like Kevin Moran's that are fast.
>> Matt: Yeah.
>> So I do like that.
>> Matt: That's awesome.
(upbeat music) >> Joe: There you go.
>> Matt: Sweet.
Now we're cooking with gas.
>> This is called the chiller and we'll use this to steer.
>> Okay.
>> Now the one thing you have to remember, is if I want to go to port, I have to push the chiller to starboard.
If I want me to starboard, bring the tiller to port.
>> Interesting.
>> So you turn it just the opposite.
And this is also called the helm.
So when you're back here, you do the helmsmen.
So you're going to be the helmsmen.
>> I get, Ooh, sweets.
I get to be the salesman.
>> Slide behind me.
>> Okay.
>> You've been here.
What?
Five minutes?
>> Five minutes.
>> You're sailing.
>> This is fantastic.
>> How about that?
You're sailing.
>> This is really cool.
>> Did you think you'd be sailing in five minutes?
>> No, I didn't.
(upbeat music) >> For, for anybody who lives in the region, anybody that is watching this, for example, that wants to come out and sail.
What is it that they're going to glean from this?
If they've never done it before, is it relaxing?
Is it fun?
Is it expensive to do once I've learned how to sail?
>> Joe: No, that's, the beauty of it is our engine is the wind.
So there's not a biggest pants with gas.
You don't even have to own a boat.
These boats, once you learn how to sail, they're available for rent.
So it's a very economical way to get into the, into the hobby, into the sport.
Well, I'd like to think that people, when they come out to sale, they're not only learning to sale, but it's building their confidence.
It's, it's a new skill.
And they, a lot of people think it's very difficult and it's really not.
And so I like to see people get the sense of accomplishment and to see a smile on their face.
(upbeat music) >> Joe: Hey man, how you feeling?
>> I'm feeling great.
Joe, thanks again for having me out, teaching me more about the community sale and the program here at the Hammond marina.
Seriously, if you want to come out and learn how to sale, this is the place to do it.
>> We enjoyed having you, man.
Thank you very much.
(upbeat music) (guitar music) >> We're here at the Taco Depot in Merrillville and they have unique Mexican cuisine.
Let's eat.
(guitar music) >> We're here with Orlando and Orlando, you got some unique items.
Give us some history about what's going on here.
>> Yeah.
Oh, so we opened up in 2011.
I actually started designing the name and everything at about 2010.
Our brother quit his job.
My brother, Alex, which is my business partner.
And my father gave us basically all his recipes.
And we've been just rolling ever since.
(guitar music) >> Nick: Biggest seller you have is the Carla taco and Carla quesadilla.
I can't find that anywhere.
Tell us how you came up with that.
>> Carla's actually, my brother's wife that is from Guadalajara, Mexico.
She helped us perfect the tacos and we named them after her because she showed us the ropes.
We actually made a mixture of pork and beef, slow roasted for about four hours.
You know, it has a good, a little kick to it, but at the same time anybody could eat it.
People just love them.
Like I said, there's a, there's a lot of different versions of them, but ours have that perfect crunch to them, you know?
>> And I hear people come from all around just to Taco Depot for those.
>> Yeah.
Especially if you come after three, 4:00 PM.
I got a line out the door waiting for the Carla tacos.
Like I said, people try them one day and they're back the next day.
>> You've been trying them?
>> Oh, you can tell I tried them.
(guitar music) >> We're here with Alex.
This is Orlando's brother.
>> How's it going?
>> He's the head of the whole kitchen.
He's the master chef back here at taco Depot and he's going to show us how to make our Carla taco.
(guitar music) >> Nick: What kind of show we use?
>> Alex: A corn tortilla.
>> Corn tortilla.
>> Yes, double shell.
>> Okay.
What is that special product.
It looks like odd juice, but really, what is it?
>> It sits like the fat when you cook the barbacoa.
>> (indistinct) >> Yep, exactly.
And we just like to get it nice and covered.
So it makes, you know, gives the whole tortilla, a little orange in color.
You know, they want it, crispy, gets a nice little crisp part and there we go.
Ready to flip.
>> Okay.
>> And now what we do is put a little bit of cheese on top.
>> I'll do that, I'll do it like the fancy guys.
I like this Chihuahua cheese.
>> There you are.
>> There you go.
That's it.
Isn't it how they do it?
I don't know.
>> Yeah, something like that.
Then we put our barbacoa meat on it.
This is, this is what the people come for right here.
>> Oh, I know, it's good.
>> Like in Guadalajara, like it's the style.
A lot of times they asked if you want them soft or hard.
>> Okay >> So soft would be, we just take it off right now.
>> Right now.
But I like it hard.
>> If you like it hard we leave it on there for a little while.
Let it get crispy, maybe 30 seconds one side and then you flip it over the other side.
>> Okay, let's go do this.
>> Nick: Oh yeah.
It's nice and crispy.
That looks delicious.
>> A lot of times the cheese in there comes over and melts.
That's when you know, it's, it's a little extra crispy.
>> I love flipping the pancake flipper around.
>> Okay.
>> There you have.
>> All right.
>> Carla taco.
(guitar music) >> Alex, show us how you top this Carla taco.
>> Sure, originally it's, it's selection onion, we grab a nice little handful.
>> Okay.
Let me give that a shot here.
(guitar music) >> You know what?
It's time to dig in.
>> Can't wait for you to try it.
(trumpet music) >> This is good!
>> Don't forget to dip it in the juice too.
>> You say dip it in here.
>> Yep.
Dip it in there.
>> This could make it better that this?
>> Yep.
>> Okay, let me try it.
>> That's our slogan.
If you ain't dipping, you tripping.
>> Folks.
You'll never get any, anything like this, anywhere in the region, you're going to get a Carla quesadilla or a Carla taco.
Nowhere else.
Orlando, thanks for having us here at the Taco Depot.
Thanks for this, introducing me to the highway.
One of the best Mexican cuisine I've ever had.
>> My pleasure.
Thanks for coming by man.
>> Thanks for joining us and let's eat, in Friends & Neighbors.
(trumpet music) (upbeat music) >> Woman 1: Blue top opened in 1936.
It actually began in a building across the street and was rebuilt here in 1964.
It is land marked as a historical site.
>> We have people come here from all over and they'll literally pull up just for a picture.
That sign's iconic.
(upbeat music) >> (muffled) I love blue top.
>> Man: It was just enjoyable route so much, just for comradery and just all the cars.
And you see something different.
Most of the time, there's a different car.
Somebody bringing a new car down.
That's what's fun about it.
Good food too.
>> Man 2: Yeah, it does take people back.
And that's part of the nostalgia that goes along with the old cars and it kind of brings back those memories from, you know, when we were younger.
>> Walk around, looking at the other cars, meet people and BS.
A lot of regulars or new people.
Yeah.
They come in, new people come in all the time.
So it's very friendly.
(energetic music) >> Man 3: We're here at probably at least, at least a couple of times a week, if not more and you know, the food is good.
The people are good.
So it's a great place to come.
>> Man 4: Friday night when it's warm and mostly Saturday nights.
And then when, sometimes we come back Sunday night for my fans, and we come back for the music.
>> Woman 1: Grandfathers, grandmothers that have been coming here since they were kids.
I used to come here on car shows as a kid.
So it's really nice to bring my kids here and kind of let them get that experience of a older culture that we still try to keep alive here.
>> Woman 2: All of us, where our poodle skirts and we all come out to the cars and we serve you at car side.
So we car hop here year round.
>> Woman 1: Our servings are huge.
>> Man 4: You pull up, you, the girls will come out and wait on you, like a 1950s restaurant still.
>> Man 2: It's nice to cruise in them.
It's nice to drive in them.
I live in Illinois, so it's a little bit of a ride for me to get here, but that's part of the fun, is getting out and driving them.
It's a 1975 Chevrolet Monza.
I bought it when I was 19 years old.
It's my first car I ever, ever had.
And I've had it ever since, it's got a lot of memories in it.
So it's, it's going to be with me till the end.
>> Man 3: Good place to come, has good food, meet new people, meet the old timers that hang out here with the cars.
You learn a lot.
>> Woman 2: The atmosphere is great here.
Everyone's friends.
Even if you come here, not knowing anyone, you leave here knowing everyone, and you have new friends and you found someone to help on your car and... >> Woman 1: We have a lot of fun too, with our customers.
>> Woman 2: And we all joke around with each other.
We're like a family here, honestly.
>> Definitely.
It's just a good time, all around (energetic music) (upbeat music) >> Andrea: We're very, non-traditional, kind of going outside of the box and sourcing toppings that you wouldn't normally see on pizzas.
What I enjoy most.
I think you can kind of look at it as a blank pallet to where, you know, it doesn't have to be standardized sauce, pepperoni, sausage, although we do have a lot of traditional pizzas.
It's fun to kind of experiment and offer some more eclectic choices, seeing what's local and you know, like putting fruit on a pizza.
I mean, they're like, well, why not?
Why can't you do it?
But I think people get excited.
The ones that really enjoy pizza, they like, oh, I didn't think this was work, but it's delicious.
And I think that's the nicest thing too, about our pizza is, it's light and thin.
The purple peg is always, I would say, going to be the number one seller, that was voted number one by food network magazine in 2011.
Her bowl pick has a barbecue sauce, a smoked pork shoulder, a little bit of mozzarella provolone.
And then when it comes out of the oven, we use red cabbage, carrot, and onion, and make a Khosla with a sweet balsamic reduction.
So the sweet and tangy really bounced as well on the pork.
We chop all the wood on site and people are like, oh, that can't be, like, you must have gas in there.
I'm like, no, I'm really chopping wood.
I think that it's visually appealing.
I think it also kind of separates us into a different category than just a standard food vendor caters.
Everything's made to order, people can customize their pizzas, it's not just hot and ready and we're putting it on a plate.
You know, I think there's just a lot more ambient added to it.
This one in particular is in 1949 Studebaker, it was a farm truck that we restored.
The cab itself has been left untouched for that we retrofitted the wood-fired oven, kitchen outlet on top of it.
This one still has the original engine in it actually.
It's like a straight six, which is, both exciting and scary to drive.
So top speed's 40.
You know, when you purchase a vintage vehicle like this, that's, hasn't been driven for a long time, You really don't know what you're getting yourself into.
So it's kind of like opening, just like this surprise back.
And I'm like, oh, the wiring was backwards.
So updating and modernizing certain things like wheels and rent.
Some of them are still the original pieces on here.
We were able to source all local companies to do, you know, the boxes, the truck bed, the oven was shipped from France.
And we actually built that ourselves.
I think if you had to know what you're getting yourself into prior, you probably would never do it.
You know?
So when you're in the moment, you're like, okay, what's next.
Fun though.
You know.
(light hearted music) ♪ I came from the mud, there's dirt on my hands ♪ ♪ Strong like a tree, there's roots where I stand ♪ >> Jackie: We have the qualifying races for the state championship going on, that state final will be held here in October.
We have a regular open racing program, Thursdays and Saturdays, and any USA BMX members can race those races.
We have open practice, open to the citizens of the community on a waiver basis, as well as our regular riders.
We do that twice a week as well.
And then we have a beginner league, which is a basic VMX class for kids and adults because we have moms and dads that want to do it too.
They may have a team name, but basically they're family groups here together to race and to celebrate the state race and to have a good time.
And then the afternoon together.
>> Kevin: Me and my wife and my youngest son too, he's here.
He's just taking a nap.
The BMX track is like its own family too.
Like when you come here, Ayden can be racing a kid and other dads would help Ayden if I wasn't there, getting them to his gate or fixing his bike, if something were to happen.
So it is a very cool sport for that reason.
>> Jackie: We're real family oriented.
Nobody just comes here.
Races and leaves.
>> Kevin: Yeah.
I race, once in awhile, mainly it's just watching him on big races.
We just take care of him.
And my two year old races too, on the Strider bikes.
>> Jackie: This began because I was driving my kid and every other neighbor kid to Elgin, Illinois, to race BMX.
I said, I don't want to do this anymore.
We'll just do one here.
So we did.
Our outdoor is celebrating its 20th year.
We started off by having a bunch of the kids from the bike trails that were around here.
And we had a meeting, January of 2000 and we got a crew of volunteers.
And those volunteers work from that day to June to get this open and ready to go.
That day, we had 99 brand new people who had never raced the BMX sign up.
Many of those people still live in the community.
And in fact, I'm still in touch with a lot of them.
And we would like them to come back and see what they started.
>> Kevin: The track runs on volunteers.
That come out here every day, when they get off work, they clean up the track, pad the track down, sweep it, take out the garbage and help maintain it.
Jackie's a huge benefit to the track.
She's been here since I was a kid, I've known her.
She knows a lot about the sport.
She knows how to help kids out in the sport and put them in the right path to grow, teaches them fast route, or you can just stay and just make it a fun day.
>> Jackie: And we do have quite a few 45 year olds that raced back in the day and are back or their children are now racing and they want to give it a try.
>> I started racing when I was about 11 years old and we helped out at the track all the time, volunteering here, cleaning up and everything, traveled the country.
It's a very competitive sport, but it's also a very fun sport.
His best friend, races in his same age group and they'll play all the time.
And then they go out there and race each other as hard as they can.
So they learn sportsmanship and cheer for each other, when they're on the track, they get to meet kids from all over the country, which is pretty neat.
(high intensity music) >> Jackie: It's multi-generational, that's what makes us so unique, is because parents are here with your kids and all the kids do it at once.
I mean, you don't have to go to cheerleading practice there and, and dance class there and baseball there and basketball here.
Everybody does the same thing at the same time.
And mom and dad can do it, also.
We've even had grandpas, my grandson now rides, and he'll get out there and he'll scream, pedal Nana, just like I'm screaming, pedal Collins.
Those are called balance bikes.
They are from under one, to up to five years old.
And they do like half the track.
And there'll be racing today too.
>> Kevin: It's a very fun team.
What little kid doesn't like to ride his bike and jump dirt jumps every day and it's, but it's also the getting outside, getting the exercise they need.
They're not sitting in the house and everything.
So they get to meet kids, have fun.
>> It's fun.
>> Ayden: Because it's cool.
And it's a lot of work.
>> Yeah.
>> Jackie: There's a competitiveness to it.
And they can get that competitiveness in probably any sport.
The difference about BMX is that, I say it raises good humans because it teaches some life lessons.
That life is about getting up and continuing on, life is about not how you start the race, but how you finish in the end.
(drums music) >> Dale: Doing as much as you can, as quickly as you can is important to me.
Life is short and the earlier get started helping our community.
The better off our community will be.
>> Student: Almost every single professor I've had, I'm on a first name basis.
By building that relationship with faculty, I was able to get involved with research.
It's one thing to read about an idea and a book versus physically doing it and seeing the results.
>> Voice Over 2: Strack & Van Til is your wedding planning partner, choose handcrafted designs by the trained floral designers in our floral department, plan a memorable meal for your reception, from our delicious catering menu and let our bakery artisans design the wedding cake of your dreams.
Visit Strack&VanTill.com for details.
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