Kankakee River’s Historic Journey and Its Presidential Ties

Our nation marks its 250th year, and one of the local tributes to presidential history lies in the Kankakee River and nearby marshlands, crossed daily on my commute to our family farm. Historian John Hodson, president of the Kankakee Valley Historical Society, often emphasized the significance of this region. The stretch near Baums Bridge Road in Kouts carries historical importance from the mid-1700s to the 1930s. Collier Lodge, purchased by Hodson in 2000 due to its deteriorated condition, was originally built in the late 1800s as one of many elite sportsmen lodges in this densely wooded and swampy area. It provides access to the river via Baums Road and the bridge.

Historians including Hodson have echoed sentiments from my late father, Chester, regarding major changes to the river. The turn of the century saw government actions to drain the Grand Kankakee Marsh, affecting over 500,000 acres along the 250-mile river, initially intended to create farmland. However, the ecological impact was quickly seen as a regrettable decision.

Today, Collier Lodge remains the last faded structure from the ‘sportsmen era’ between 1880 and 1910, when notable figures like 26th President Theodore Roosevelt, General Lew Wallace, and President Grover Cleveland visited the Hoosier river for hunting and fishing.

While visiting my niece in North Judson recently, I drove past a neighbor’s blueberry farm to Kiwani Marsh, located a few miles from our farm along Toto Road. Spanning over 125 miles, this revitalized wetland in Starke County near San Pierre serves as a waterfowl observation area managed by the Indiana Department of Natural Resources, part of the Grand Kankakee Marsh restoration begun in 2010 and dedicated in January 2012.

“A marsh alive with blue-and green-winged teal, wood ducks, mallards, Canada geese and other wetland wildlife,” explains the Indiana DNR.

The term ‘kiwani,’ defined by the Potawatomi Indians as ‘lost,’ aptly describes this land once part of the Grand Kankakee Marsh before being drained and farmed. Ducks Unlimited, a nonprofit committed to wetland protection, has partnered with the Indiana DNR for site surveying and design.

The familial connection extends beyond the local area, with my brother’s son Quentin named after President Roosevelt’s youngest son, Quentin, who died at 20 as a WWI pilot – the sole child of a U.S. President killed in action. President Roosevelt, a robust man, embraced hunting and food. At 5 feet 8 inches, his weight exceeded 220 pounds, fueled by hearty meals like his mother Martha’s fried chicken and pan gravy. He justified his appetite, referencing his leadership of the Rough Riders. Roosevelt died at age 60 in 1919.

His successor, President William Howard Taft, weighed over 340 pounds during his presidency (1909-1913) leading to a special White House bathtub installation. Taft passed away in 1930 at age 72.

Columnist Philip Potempa has authored four cookbooks and hosts a weekly radio show on WJOB 1230 AM. He can be contacted at [email protected] or via mail at From the Farm, PO Box 68, San Pierre, Ind. 46374.

President Teddy Roosevelt’s Favorite Fried Chicken with Pan Gravy

Makes 4 servings

• Ingredients: 4 boneless skinless chicken thighs (or bone-in pieces)
• Brine: 1 cup buttermilk, 1 egg, 1 1/2 teaspoons salt
• Coating: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons black pepper, 1 1/2 teaspoons salt
• Frying: 4 cups peanut oil
• Gravy: 2 tablespoons bacon fat (or butter), 2 tablespoons flour, 1 1/2 cups whole milk, 1 teaspoon white vinegar

Directions

1. Brine the chicken by pounding thighs to half-inch thickness.
2. Whisk buttermilk, egg, and salt in a bowl, add chicken, and chill for at least 4 hours.
3. Reserve brine.
4. For coating, mix flour, cornstarch, baking powder, and spices in a large bowl. Stir in brine to create flaky bits.
5. Dredge chicken in flour mix, pressing into the meat.
6. Heat peanut oil in a skillet to 400 degrees. Fry chicken until golden brown.
7. Make gravy by melting bacon fat or butter in a pan. Stir in flour for a minute, add milk slowly. Simmer until thick, add vinegar, and season.
8. Serve fried chicken with warm gravy poured on top.