Experience a Sweet Tour Onboard Trolley No.85

By: Kaleigh Middelcoop

Trolley No.85 began its day nestled in historic downtown Wabash outside of the Welcome Center. The morning’s Local Beehive Tour started with honey granola paired with Modoc’s specialty Iced Honey Tea before riders made their way onto the trolley. 

The trolley itself is a luxurious ride with cushioned seats, air conditioning, and seat-side snack and drink service. It feels truly transportive with its arched windows, riveted brass handles, and leather details. Each part of the new trolley was hand-picked with careful consideration by tourism manager, Jennifer Long-Dillon and City Street Department Superintendent, Scott Richardson. 

The fully booked tour loaded onto the trolley and we were off! We passed along the Wabash River as kayakers made their way downstream. The trolley coasted over hills and passed long fields as we pulled up to our first stop; Bizzy Bees. 

Bizzy Beez Owners Landon Topliff (left) and Alix Winer.

Owned by Landon Topliff and Alix Winer, the pair have been best friends since childhood and while their business started out as a high school joke, it has grown quickly alongside their passion for bees. They began with one hive and as their honey endeavors blossomed into an LLC, their hives multiplied to over twenty-six currently in their care. Bizzy Bees also specializes in swarm and hive removal from any locals needing assistance. Winer and Topliff offered knowledge on their preferred beekeeping practices and insights into how honey acquires color and flavor. Honey can range from the palest gold to dark amber, tasting light and sweet to rich like molasses. The flavors of the honey sampled at Bizzy Bees mirrored that beautiful contrast. 

Wild Myles’ Honey

With our second stop of the day on the horizon, riders found their seats. Not a moment of enjoyment was wasted as down the aisle came locally made honey lavender cookies, tea refills, and ice-cold water for passengers. A thoughtful moment to sit and eat kept the momentum going as we hit Wild Myles Honey. Named after owners Jen and Bill Meyer’s firstborn son, Wild Myles Honey is collected on their property. A field of bright cosmos greeted us as we entered with contented bees pollinating and napping lazily under petals. Bill demonstrated a flow hive, and also offered an observation hive with a marked queen for quick identification. Small jars of honey were handed out to each trolley rider; a sweet treat to enjoy at home. Wild Myles Honey offers their homegrown honey for sale as well as providing education on beekeeping to kids and adults. Their colorful hives inspire happiness and go to show just how easily this hobby grows. 

The trolley hummed with happiness on the way back as riders were enthused about what they had learned. This tour was the perfect example of the rich local experience Visit Wabash County provides while inspiring and bringing the community together. 

Trolley No. 85 has three more seasonal local tours coming up, including “A Taste of Pumpkin” which is perfect for friends, couples, and all autumn enthusiasts.
To view upcoming Trolley No.85 Tours, CLICK HERE!

You can also book Trolley No. 85 for your own events, tours, and even weddings. This iconic trolley is a true treasure of Wabash County and I promise you won’t regret checking it out!
Information about reserving Trolley No.85 can be found here!


Honey Granola Made By Kaleigh Middelcoop


  • 3 cups old fashioned oats
  • 1 cup coarsely chopped raw almonds
  • ½ cup pumpkin seeds
  • ½ cup raw sunflower or sesame seeds
  • ¾ cup shredded coconut
  • ½ cup honey
  • ¼ cup coconut oil
  • ½ cup dried cranberries
  • ½ tsp salt
  • 1 tbsp cinnamon or pumpkin pie spice

Preheat oven to 250°

Combine ingredients in a bowl and mix well. Transfer mixture to baking trays lined with parchment paper, making a thin even layer

Bake in center rack of oven for 60-70 mins

Stir every 20 minutes for an even, golden bake

Remove from oven and allow to to cool

Nuts, seeds and dried fruit can all be adjusted for personal preferences 


  • ⅔ cup melted butter
  • 1 cup white sugar
  • ¼ cup honey
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking soda
  • ½ tsp salt
  • extra sugar for rolling
  • fresh culinary grade or dried lavender 

Preheat oven to 350°

Beat melted butter, honey and sugar until smooth

Mix in eggs & vanilla

Fold in flour, baking soda and salt

The dough will be very soft so place in refrigerator for 30 mins until it firms up

Roll 1-2 tbsp sized dough into balls then roll in sugar

Gently press a sprinkle of lavender on top of cookie

Bake for 9-11 minutes until outer edges just browned

These cookies should be baked to a blonde color

Some ovens run hot, so adjust accordingly and keep an eye on them

Allow to cool once baked and try not to eat them all!