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Every day, people tune in to AM radio stations to catch up on breaking news, listen to a ballgame or make their commute more pleasant.
But automakers like Tesla, BMW, Volvo, Mazda, Rivian and Volkswagen have been dropping AM radio stations from their electric vehicles, saying the electric motor interferes with the frequency, causing static. A growing number of automakers have been looking at phasing out AM radio altogether, even for vehicles powered by traditional internal combustion engines, instead pushing satellite radio and Bluetooth connections that let people listen to podcasts and downloaded music from their smartphones.
Congress has proposed bipartisan legislation that would mandate AM radio continue to be offered free of charge in new vehicles rolling off the assembly line. The federal pressure caused Ford to reverse course and keep AM radio after its next software update.
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Since many people mostly listen to the radio while driving, a phasing out of AM radio from many vehicles would potentially have an impact on Northwest Indiana AM radio stations like WJOB in Hammond, WNDZ in Portage, WWCA Relevant Radio in Gary, WLTH community talk radio in Gary, WIMS in Michigan City, WAKE in Valparaiso, WKVI — Kountry KVI in Knox and WLOI in LaPorte.
The Northwest Indiana stations run the gamut of everything from country music and classic rock to news and Catholic talk. Many Region residents also regularly tune in to AM radio stations in Chicago, like The Score, WGN, WLS, WBBM and ESPN 1000.
Nielsen estimates as much as 74% of AM radio listening happens in the car, often during the morning and afternoon commutes that are deemed primetime by broadcasters.
Video provided in partnership with The Times, JEDtv and WJOB. Sponsored by Strack & Van Til.
The National Association of Broadcasters has been leading a campaign to save AM radio, which it estimates 82 million people rely upon for news, weather and emergency alerts, and supports 2.28 million jobs. The trade association said Indiana has 31 commercial AM radio stations, which support 44,721 jobs and have an economic impact of $19.49 billion in the Hoosier State.
National Association of Broadcasters President and CEO Curtis LeGeyt said tens of millions of people depend on such stations for information, entertainment and matters of public safety.
“As the backbone of the Emergency Alert System, AM radio is instrumental in promptly disseminating vital information across all mediums during crises, ensuring that communities remain safe and well-informed,” LeGeyt said. “America’s local broadcasters applaud the bill’s authors and supporters for recognizing AM radio’s critical role in our nation’s public safety infrastructure.”
James “JED” Dedelow, the owner and morning radio host at WJOB, said AM radio stations need to adapt to a changing landscape.
“It’s a wake-up call for all local media — innovate or die. We have operated according to this edict for two decades, investing untold resources in new technologies. Some panned out. Some didn’t,” he said. “Finally, though, one investment — streaming video — is starting to get accepted by local audiences. We just got asked by the Indiana Broadcasters Association to speak on how to turn a traditional radio station into a streaming video network. And, of course, we’re partnering with The Times to do 219 News Now. There’s tremendous upside for all local media — if you just make the commitment to innovate.”
Long dubbed “The Voice of the Region” and now “The Voice and Face of the Region,” WJOB has been a mainstay in Northwest Indiana for 99 years.
“WJOB is more than just a tower, a transmitter and a dial in the car,” Dedelow said. “The important thing is to preserve the spirit. It’s really good and pure and a beautiful thing. It’s important to move it into the new era of the internet. We have stayed on top of technology. When this stuff comes up, we want to present the spirit in whatever form it may come.”
WJOB has long broadcast on 1230 AM but in recent years has simulcast on 104.7 FM as well. It also streams live online at JEDradio.com and broadcasts video on its website, app, media and through Roku.
“We’ve invested heavily in JED TV and streaming video,” he said. “We do a lot of podcasting and stream our audio stuff. We put out our audio and video on so many places. We don’t want it to wither away. We want to not just preserve it but strengthen it. Local media, that’s what it’s all about.”
AM radio stations in smaller markets likely will suffer if fewer and fewer vehicles offer it standard, Dedelow said. But many stations have been investing in technology to maintain local audio, such as by offering streaming and podcasts to cater to an increasingly online market where people are becoming more likely to tune in their phones or laptops.
“It’s a moment to strengthen the brand,” he said. “This is something we thought could happen, which is why we sent our signal out to nine different places. It’s on Roku, Amazon, Facebook Live and our app. We spread it out so people can listen or watch however they want to. The important thing is to preserve the spirit of the local radio station. WJOB has been around for 99 years and we want it to be around for another 99 years. We ask how can we be around forever.”
New technologies have empowered local radio stations to reach listeners in new ways and more ways, Dedelow said.
“A local station strengthens an area,” he said. “We provide cohesiveness to the Region.”
WJOB has experimented with many new technologies over the years, not all of which have worked out. Through trial and error, it’s tried to reach audiences where they’re already spending time.
“Streaming video gave us something we have had before,” he said. “The Region hasn’t had a commercial television station. But now a lot of people put us on to watch games, sports, news our talk shows. All the television is from Chicago. People are starved for the local stuff. This is for the Region, by the Region.”
The technology keeps getting cheaper and has been improving rapidly, making it easier for AM stations to adapt, Dedelow said.
“Right now on Roku, you can download JED TV and put it next to CNN, Fox, ESPN and Disney. You can put it up on your screen in your living room,” he said. “That was so difficult even five years ago but now we’re on the same playing field as the big national and international media companies.”
The bulk of listeners still listen in the car but more have been listening via streaming, such as when taking the South Shore Line into the city.
“We’re a huge supporter of AM radio but there are a lot of other options that weren’t there 15 years ago to get our content out,” he said. “We put our content in all sorts of different places. There seems to be a touting of the death knell of AM radio or that it’s on the precipice but the other side of that coin is that there’s amazing opportunities at the local level to do things we were able to do 25 years ago to get information flowing out of local communities.”
NWI Business Ins and Outs: Maple + Bacon, deli and Divalicious Desserts Bakery & Cafe opening
Open
The legendary late entertainment impresario W.F. “Bill” Wellman, who founded the Bridge VU Theater in Valparaiso and helped launch the Star Plaza Theatre in Merrillville, used to take regular strolls through downtown Valparaiso.
He often passed by the downtown restaurant Radius and chatted with its owner, the chef Chris Pavlou. He told Pavlou, a longtime friend, that Valparaiso really needed another good breakfast place.
Pavlou, a Chefs of Steel winner who’s president and CEO of the Pavlou Restaurant Corp., set out to make it happen.
So he launched his latest venture, Maple + Bacon.
“I wanted to make his dream come true,” Pavlou said of Wellman.
The breakfast and brunch restaurant at 210 S. Aberdeen Drive in Valpo specializes in modern, creative cuisine and also has a coffee lounge for quick to-go bites, caffeine and lounging.
As the name implies, Maple + Bacon often blends sweet and savory on a menu that includes avocado toast, chicken and Belgian waffles, breakfast tacos, chorizo biscuits and gravy with cheddar jalapeno biscuits, and a Nashville hot chicken benedict. It has two different types of maple syrup, including blueberry maple syrup, and Billion $ Bacon, which is candied, drizzled with maple syrup and only costs $12, or $15 if you want candied pecans with it.
“I don’t want to say it’s upscale but it’s unique and modern with different flavors for every tastebud,” Pavlou said. “We bread our chicken in-house. We make our biscuits homemade. Everything is great.”
Pavlou has owned 18 different restaurants over the years and currently owns five. He owns Radius, Sandwich City and Pav’s Place and co-owned Tommy B’s Clubhouse, The Aberdeen Inn and The Abbey.
He describes Maple + Bacon as Radius with a breakfast menu. It has some of the same Bloody Marys that have garnered Radius accolades and a significant amount of attention on social media. It has an innovative menu that includes French toast stuffed with strawberries and mascarpone cheese and a biscuit sandwich with fried chicken topped with grape compote and hot honey.
People can order eggs their way or build their own omelets.
“All my restaurants have different concepts,” Pavlou said. “I love the challenge and I love creating something new.”
Joseph S. Pete
Open
He said such an eatery is needed on the south side of town south of U.S. 30 because it’s underserved by restaurants.
“The residents of Valpo are great. They’re great customers,” he said. “It’s a good opportunity for the residents of Aberdeen and neighboring subdivisions, as well as of other cities and towns. People need to eat good food with good quality. That’s what I based all my restaurants on: great food, great service and great atmosphere.”
The restaurant seats about 140 people and has three outdoor patios. It has a coffee lounge where people can grab coffee, espresso drinks, smoothies, pastries, muffins, scones and cookies. It’s grab-and-go, but people also are invited to lounge.
“People can come in and sit down and relax or get some work done on the computer,” Pavlou said.
Maple + Bacon has a special house blend that uses beans imported from Guatemala and Costa Rica. It has a Brownie Batter Nitro Cold Brew with cold foam and chocolate drizzle. It will soon offer locally roasted coffee from Fluid, including bags of beans for sale.
The restaurant has an extensive cocktail menu for brunch that includes elaborate Bloody Marys, mimosas, Blueberry Pancake Mules, an espresso martini and a Fruity Pebble cocktail with whipped cream, vodka, raspberry liquor and a sprinkling of crunchy Fruity Pebbles. For golfers, it has a Dirty Bird Arnold Palmer with housemade lemonade and tea spiked with Grey Goose.
“My bartender Priscilla experimented with different kinds of drinks, knowing what I was looking for,” he said. “I have a very creative barista who also came up with top-notch drinks. I came up with what I wanted to be on the menu. We all came up with something different to create a destination. It’s a great breakfast place. I’m Greek. I like to feed my people.”
Joseph S. Pete
Open
Lunch options include a Smashburger on brioche toast and an avocado spicy BLT. He also has his beloved chicken salad from his first restaurant that features white meat, almonds, cranberries, celery and special seasoning. It’s served as a sandwich in a croissant with arugula.
Pavlou said he would tinker with the menu based on what customers like.
“It’s a lot of food. It’s something different. You’re not going to be disappointed,” he said. “It’s a fun atmosphere with great food. If you come into my house, I’m good to feed you and make you feel good. I love what I do. I love what I make.”
The restaurant employs about 25 to 30 people.
“I care about my people. I care about my employees,” he said. “We have a great staff and give great service.”
He did extensive renovations to the space.
“It’s modern, cozy and exciting,” he said.
Maple + Bacon has a meeting room for private sections, such as meetings, bridal showers and birthday parties. It can be rented out for special events after-hours.
The restaurant is open from 7 a.m. to 3 p.m. daily.
For more information, call 219-242-8738, visit mapleandbacon.com or find the business on Facebook and Instagram.
Joseph S. Pete
Coming soon
A new deli will soon be slicing up meats in Whiting.
Buzzin BBQ at 1423 119th St. has been chafing at the seams and was looking for a larger kitchen space.
It obtained the old Whiting Cantina and Cafe space at 1320 119th St. in Whiting, owner Antonio Cisneros said.
“We’ll have more space in the commercial kitchen for smoking. They have a huge kitchen, which will help us here with the barbecue,” he said. “We’ll have a second storefront so we thought about opening something that would generate revenue. We were thinking of what Whiting needs.”
They settled on the idea of a deli that will sell cold cuts, sandwiches and soups. It emerged from a St. Patrick’s Day special in which they offered corned beef and pastrami.
“It was a hit,” Cisneros said. “People kept asking for it. We just didn’t have room. But with more smokers over there we can make the barbecue and sandwiches.”
The menu is still being worked out. It will definitely have pastrami and barbecue, as well as cured meats like prosciutto and capicola that people will be able to enjoy in sandwiches and get freshly sliced to take home by the half pound or pound.
It will help Buzzin BBQ keep up with demand. It often sells out for the day.
“I’ll be able to do more briskets,” he said. “Summer’s here and people are asking for more food. We’ll be able to do more ribs and more pork belly. That’s been a hit. We just need more space and bigger smokers to keep up with the volume.”
It also will help with catering.
“I get phone calls at night where they ask for barbecue tomorrow morning. We currently can’t do that,” he said. “We’ll be able to accommodate more catering within a reasonable period, 48 hours or so.”
The deli will be open Monday through Saturday. Cisneros is hoping two have it open two months from now.
Joseph S. Pete
Open
Divalicious Desserts Bakery & Cafe is serving up something sweet in Gary’s Glen Park neighborhood.
The bakery and cafe at 4144 Broadway serves a variety of desserts like cheesecakes, cakes, cupcakes and banana pudding. Shant-e Wilson, the head chef, won a cupcake wars contest at ArtHouse: A Social Kitchen with her banana pudding cupcake, which then-Mayor Karen Freeman-Wilson served at a dinner at the Genesis Center.
She and Angela Wilson are chefs at the restaurant, which is owned by Sherman Wilson and Shawn Wilson.
Popular desserts include peach cobbler, banana pudding, German chocolate cake and cheesecakes.
“The cheesecakes are very popular,” Shant-e Wilson said. “It’s not a set menu. It changes day-to-day. I put out popular items and throw out there what I want.”
She gets some of her ideas from social media and is constantly looking to see what chefs are doing elsewhere and what food items are popular.
“It can be based on requests we get,” she said. “People tell us they’d like to see this dish. We see what response we get from customers, and that helps decide what we serve in the restaurant.”
Joseph S. Pete
Open
The restaurant also offers a food menu that includes items like shrimp and grits, fish, spaghetti and soul food dinners. It includes unique items like soul food eggrolls stuffed with smoked turkey, collard greens, yams and mac and cheese.
“I’m creative with my food,” she said. “It’s food that tastes good together.”
She’s always loved cooking.
“People enjoy my dishes and everything I bake,” she said. “People said I should open a restaurant. I wanted to incorporate baking and cooking so it would be a one-stop shop.”
They picked a spot in Glen Park that used to be a church and then an insurance office. They did extensive renovations.
“It’s a central location close by the university,” she said. “It’s somewhere people can go during their lunch break. It’s on Broadway, the main street. It’s convenient to get to from the highway.”
Joseph S. Pete
Open
It’s a to-go restaurant but they’re looking to add outdoor seating in the future.
“If you love homecooked meals and homestyle desserts, this is the place,” she said. “We believe in giving our customers the absolute best food and customer service. We want to help build the community and see the community grow with us.”
Divalicious Desserts Bakery & Cafe has a private dining room and will do catering for up to 100 people with at least two weeks’ notice.
For more information, call 219-239-2698 or find the business on Facebook or Instagram.
Joseph S. Pete
NWI Business Ins and Outs: Pierogi stand, Brown Skin Coffee and Alpha Family Resale opening; Ixxa and Dan’s Pierogies updating
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