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FALL 2015
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POWER New life, new business take root at Chautauqua Bend Flower Farm
Life & Style : Fall 2015
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710 North Illinois Avenue P.O. Box 2108 Carbondale, Illinois 62902 618-529-5454, 800-228-0429 fax 618-529-3774 www.LifeandStyleSI.com cara.recine@thesouthern.com
Fall 2015 Publisher .................................John Pfeifer Editor ...................................... Cara Recine Advertising Director ..............Kim Fowler Audience Development Director...........Aimee Elkin Art Direction .................... Rhonda M. May Design..................................Mary Garrison Distribution .................. Mark Romanowski Contributors..................... Shawn Connelly Chanda Green Marilyn Halstead Diana Lambdin Meyer Debbie Moore Cara Recine Joe Szynkowski Les Winkeler Photography ........................ Byron Hetzler Richard Sitler Copy Editing ............. Mary Thomas Layton Advertising Sales .................Jaime Arview Brian Flath Lucas Grotts Rose Grzanich Marty Hagan Kendra Kelly Tina Moon Adam Sauerbrunn Advertising Design................... Rose Baffi Andrew McBride Jay Stemm
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Life & Style in Southern Illinois is a publication of The Southern Illinoisan. Contact us at 710 N. Illinois Ave., Carbondale, IL 62901, or at P.O. Box 2108, Carbondale, IL 62902. Reach us on the Internet at www.LifeandStyleSI.com. Life & Style in Southern Illinois is published four times per year and is distributed free of cost to a variety of businesses and hotels in Southern Illinois. Š 2015 by The Southern Illinoisan. All rights reserved. For more information, call 618-529-5454. Visit us online at www.thesouthern.com.
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CARBONDALE • Murdale Shopping Center, 1915 W. Main St. • murdale.com 618-529-3400 • Hours: Mon-Sat 7am-8pm Sun 9am-5pm Life & Style : Fall 2015
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CONTENTS FALL 2015
FLOWER POWER New life, new business take root at Chautauqua Bend Flower Farm
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Back story Mispits show us what it really takes to be a winning barbecue team
10 24 15 questions 36 profile 64 artists out & about 78
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social seen Check out who you know
in one of our most popular features Shad Zimbro of Black Diamond Harley-Davidson Don Hutson leads the VA in Marion with faith, dedication Form meets function in Stephen Grimmer’s ceramics and pottery Just pick your place, pack your basket, plan your picnic
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Getaways What awaits a few hours away is worth the effort at Lake of the Ozarks
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Where we live SIU biologists design their Makanda home with nature in mind
cover photo
Photographer Byron Hetzler shot the cover at Chautauqua Bend Flower Farm west of Carbondale. It’s a family affair that includes owners Jerry Bradley and Chrissy Turner and their adorable daughter, Bernadette.
this issue
spirits cheers to beer entertainment leisure
30 33 44 58
scenic beauty décor how to parting shot
60 62 68 80
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contact us Life and Style in Southern Illinois 710 N. Illinois Ave., Carbondale, IL 62901 618-529-5454
EDITORIAL Cara Recine editor 618-351-5075 cara.recine @thesouthern.com
ADVERTISING Kim Fowler advertising director 618-351-5820 kim.fowler @thesouthern.com
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SOCIAL SEEN
MURPHYSBORO CHAMBER OF COMMERCE DINNER
The annual Murphysboro Chamber of Commerce Dinner was April 24 at 17th Street Warehouse. In addition to cocktails and dinner, the chamber gave out awards and recognized individuals for their contributions. 2
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1 Lucas and Molly Bremer of West Frankfort 2 Michael Roberts of Murphysboro 3 Jeff Doherty of Carbondale and Martin Schaldemose of Murphysboro 4 Kimberly Mueller and Madison Mueller of Murphysboro
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5 Terri and Mayor Mike Henry of Carbondale, Steve and Jolene Falat of Murphysboro 6 Ruth and Ray Hancock of Marion
PHOTOS COURTESY BRUCE WALLACE
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of Murphysboro
of Murphysboro
10 Stephanie and Cam Donahue of Murphysboro
17 Katlin Pittman of Murphysboro
11 Chris Mueller of Murphysboro and Chris German of Carbondale 12 Bruce Wallace of Murphysboro, Student Citizen Award winner Sara Fluegel and Scott Fluegel of Murphysboro 13 Guthrie Eisert, daughter of Charlie and Emily Eisert of Murphysboro, and Mike Cripps of Murphysboro
7 John Cotter of Murphysboro and Bob Chambers of Vergennes
14 Kathy Bauman of Murphysboro and Bruce Wallace of Murphysboro
8 Dan Bost of Murphysboro and Gene Basden of Murphysboro
15 John Cotter of Murphysboro and Ken Stoner of Carterville
9 Howard Crawshaw of Murphysboro and Jane Williams
16 Martin Schaldemose of Murphysboro and Carolyn Cano
18 Citizen of the Year Award winner Cindy Reiman and Retiring Chamber President Kathy Baumann 19 Chamber Hall of Fame recipient Shawn Stearns of Murphysboro and Gene Basden of Murphysboro 20 Murphysboro High School Athletic Coaches Jon Marston, Mike Layne and Gary Carter, all of Murphysboro 21 Charles Walden of Murphysboro and Dan Bost of Murphysboro 22 Murphysboro Mayor Will Stephens and Darren Berger of Carbondale
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SOCIAL SEEN
SWEETHEARTS OF THE SADDLE DERBY DAY GALA Participants ponied up for a good cause during the Sweethearts of the Saddle Derby Day Gala on May 2 at Brehm Preparatory Academy in Carbondale. Funds raised at the gala benefit students enrolled in the therapy program at Specialized Equine Services and Therapeutic Riding at Giant City Stables. Those attending watched the Kentucky Derby and enjoyed wine, beer and Mint Juleps, food, music, dancing and silent auctions. For more information about this cause, call 618-529-4110. 4
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PHOTOS PROVIDED BY MATT HUPE
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1 Will and Jenny Adams of Paducah, Shannon and Ronnie Korando of De Soto, Aaron Workman of De Soto, Clare Fadden of Murphysboro, Darlene Lutchka of De Soto, Regina Trevino and Paul Schalch of Carbondale and Alex Garrido, Richard Corcha, Darrell Bryant and Jeff Franklin, all of Carbondale
7 Ramona Twellman, SES executive director and owner of Giant City Stables, of Makanda; Santiago Tomas, stable manager, of Cobden; Tommie Gray, equine therapy student, of Carterville, and Haley Willis, equine therapy student, of Anna
2 Darlene Lutchka and Aaron Workman of De Soto
9 Felicia and Ralph Kimbrough of Carterville
3 Leslie Koth of Herrin, Pat Sammeth of Seattle 4 Patsy Bowen of Marion
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5 Patricia, SES president, with Rocky and Chuck Nardini, of Lake of Egypt; Sheila Pientka of Mount Prospect, Barbara and Ron Nardini of Elgin 6 Kelly and Craig Schaefer of Creve Coeur, Phil and Danette Schaefer of Carterville, Heather and Kevin Schaefer of Champaign, Melissa and Brett Schaefer of Glendale Heights
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8 Kelly Higgins and Jeff Lehman of Carbondale 10 Amanda Eddings (SES vice president) and Mike Eddings of Anna 11 Terry Powers and Shanell McCoy of Carterville 12 Anne and Calvin Beckmann of Makanda 13 Donita Richardson and Mike February of Harrisburg 14 Ken Wollberg and the Heart Strings 15 Cat Daddy O
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HERRINFESTA 2015 EXHIBIT PREVIEW PARTY On May 15, Herrin Chamber of Commerce hosted a preview reception for an exhibit mounted in conjunction with HerrinFesta. “The History & Heritage Exhibit of Vintage Herrin Photos” was curated by local historian Gordon Pruett from more than 1,500 images in his personal collection. 2
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PHOTOS BY RICHARD SITLER
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1 Bob and Cheryl Trench, Marilyn Berra Phillips, Sharon and Mayor Steve Frattini, all of Herrin
7 Jack and Carol Murray of Herrin
2 Lisa Hoane, Sandra Colombo and Michaelann Stanley, all of Herrin
9 Chris Trapani and Christina Pisoni of Herrin
3 Sharon Granderson of Carbondale and Gordon Pruett of Herrin 4 Joe Helleny, Joey and Nina Helleny, all of Herrin
8 Charles and Janice Shahadey of Herrin
10 Fred and Ardeth Bruno of West Frankfort 11 Gene and Nancy Eisenhauer and Don and Eleanor Quaglia, all of Herrin
5 Sharri Hunter of Carterville and Herb Russell of Carbondale
12 Gail and Linda White of Carbondale and Mike Jones of Murphysboro
6 Charles Helleny of Herrin
13 Liz Lively of Herrin
Life & Style : Fall 2015
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SUMMER RECEPTION AT UNIVERSITY MUSEUM The University Museum at SIU hosted its annual summer reception June 26. The reception celebrated four new exhibits: Carol Good’s ‘Watercolors and Glass Works,’ Steve Mueller’s curation of ‘Ben Gelman’s Railroad Photographs,’ ‘The Restoration of a Civil War Painting’ and Mark Wagner’s ‘Excavation of the Flatboat “America.”’
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1 Aldon Addington and Larry Good, both of Carbondale 2 Bill Martens of Carbondale, Jane Swanson of Carbondale, Kathy and Pat Manfredi of Murphysboro 3 Carol Good and Claudia Broom, both of Carbondale
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4 Museum Director Dona Bachman, Blanche Sloan and Greg Kupiec, all of Carbondale 5 Ruth Mueller and Steve Mueller of Carbondale, Helen Naumer of Murphysboro 6 Trish Guyon of Carbondale, Don Carlton of Murphysboro
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SOCIAL SEEN
100 MEN WHO COOK This annual fundraiser, sponsored and hosted by Old National Bank in Carbondale, features men who prepare their best dishes for guests to sample and enjoy. Over the last five years, the event has raised more than $253,000 for various organizations. This year’s event on June 6 at the SIU Arena was dedicated to raising funds for This Able Veteran, which provides service dogs for injured vets and their families. 1
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PHOTOS BY RICHARD SITLER
1 Fritz Mihelcic of St. Louis, with Mama Cass; Sarai Ekblad of Marion, with Ace; Beth NcNeill of Marion; Dan NcNeill of Marion, with Brooks; Catherine Jewers, an SIU student intern working for TAV; Debbie Wolcott of Bowling Green, Kentucky, with Ready; Jeff Lustman of Carbondale, with Nienna 2 Adam and Kelli Boss of Du Quoin 3 Hunter and Chris Boyd of Anna 4 Connie and Steve Boyd Anna Life & Style : Fall 2015
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100 MEN WHO COOK 5
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5 Casey and Eric Ikemire of Mount Carmel
11 Brad Mandell of Carterville, Peter Gregory of Carbondale
6 Mark Chalem of Carbondale
12 Zachery Smith of Marion, Jerry Molumby of Carbondale
7 Les O’Dell of Carbondale, Andrew and Daniel Fulton of Lincoln, John O’Brien of Chicago
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8 Roy Jack of Energy, Derek Bowman and David Walls, both of Carterville 9 Barbara and Alan Casper of Jonesboro 10 Bill Killquist and Robert Mills, both of Murphysboro
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13 Elexsia Hood of Los Angeles, Diane Hood of Carbondale 14 Martin Parsons of Carbondale, Andrew Rogers of Goreville 15 Eva and Goyo Moreno of Carbondale 16 Todd Patton of O’Fallon, Cullen Ibendahl of Nashville
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24 17 Bob Fombelle of Cobden, Estus Hood of Carbondale, Joe Learner of Herrin, TJ Martin of Murphysboro 18 Reed Bieglow of Carterville 19 Mayor Mike Henry of Carbondale and Mayor Steve Frattini of Herrin 20 John Drake, William Ott and Mark Bollman, all of Carterville
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21 Jason Brown, Ben Cordes and Steve Battiste, all of Carterville 22 George and Jim Sheffer, both of Carbondale 23 Tim Stuart of Carbondale and Mark Dillon of Marion 24 Buddy Dailey of Carbondale and Todd Dusch of Du Quoin 25 Josh Combs of Carterville
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100 MEN WHO COOK 27
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26 Matt Carnaghi of Marion, Brian Flath of Carterville
32 Greg Kupiec of Murphysboro, Jason Sigler of Carbondale
27 Jim Salmo of Carbondale, Aur Beck of Pomona
33 Mark Fontana of Makanda, Julie Chapman of Carbondale
28 Jason Verbeck and Herb Underwood, both of Carterville, Gabe Tippy of Carbondale
34 Tim Nation of Carterville and James Dawson, Mike Cerv, Richard Pass and Frances Pass, all of Herrin
29 Jak Tichenor of Carbondale, Brandon Zanotti of Marion, Matt Daffa of Murphysboro 30 Terence Farrell of Herrin, Brian Fielden of Marion 31 John Priester of Murphysboro, Mel Bower of Carbondale
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35 Skip Cosgrove and Phil Lindberg of Carbondale, Paul Copeland of De Soto 36 Scott McClatchey of Carbondale, Kevin Hunsberger of Carterville, Shariff Shakir of Harrisburg
37 Tip O. Cook of Carbondale 38 Bart Millstead of Makanda, Randy Osbourne of Carbondale 39 James Mayer and Avery Mayer of Carbondale 40 Brian McGhee of Marion 41 Michael McNeill and Tim Legere, both of Murphysboro 42 Chris Sisulak of Makanda, Johnathan James and Guy Sisulak, both of Carterville 43 Kevin MacDonald of Vienna, with Teddy
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HUCK’S RIDE FOR THE FUND More than 400 motorcycle enthusiasts and volunteers participated in the second annual Huck’s Ride for the Fund to benefit the Coach (Jerry) Kill Fund on July 11. Events like this one have helped the Coach Kill Fund, administered by the SIH Foundation, raise more than $500,000 and assist more than 1,000 patients and families with costs associated with cancer care and childhood diseases. Coach Kill started the fund in 2006 after his battle with cancer while head coach at Southern Illinois University. 3
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PHOTOS PROVIDED BY STEVE MATZKER
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1 Fran and Phil Thorne of Carbondale 2 Saluki cheerleaders Whitney Reese, Emilee Tabing, Kalli Dover 3 Steve Hutchins of Carterville 4 Julye and Danny Martin of Buncombe 5 Robin Hicks, executive assistant at Huck’s Convenience Stores 6 Sisters Tina Tow and Raetta Blessing of Murphysboro 7 Cynthia and Gary Stallings of Johnston City 8 Terri Falter and Lloyd Mitchell of Coulterville 9 Theresa Bates of Benton 10 Eric Stein of Marion, Kevin Leehy of Du Quoin 11 Michael Jackson and Beth Botello of Vienna 12 Randy and Patty Jackson of Tunnel Hill, Tom Riley of Vienna, Michael Davis of Karbers Ridge 13 Linda and Dean Johnson of Carbondale 14 Brenda Tapley-Lietzau and Rudy Lietzau of Vienna, Ralph and Diane Blaney of Tamms 15 Mary and Gary Bowers of Ina 16 Tracy and Kerri Taylor of Vienna, Karl Huckshold of Nashville 17 Lori and Scott Trammel of Harrisburg 18 Jerry and Toni Stewart of Lake of Egypt 19 Tom and Tosha Bonds of Marion
20 Jimmy Boles, Merv Lence, Mark King, Shane Francis, Russ Almaroad and Stan Kent, member of Grange Hall Freewill Baptist Church, Marion 21 Darnell Harvey of Carmi and Mark McKinney of Marion 22 Terra and Keith Vineyard of Harrisburg 23 Wendi and Jonathon Waddell, Cindy Welch and Aaron Reed, all of Mount Vernon; Jesse Feathers of Dix 24 Maggie and Christo Poggas and Pam Edmonds, all of Christopher 25 SIH employees Leah Swanson of Murphysboro, Elizabeth Ferguson of Goreville, Tanna Morgan of Carbondale, Paula Frisch of Carbondale 26 Cathy Blythe and Amy Wright, both of Carterville 27 Pappy Hanley of Marion, Big Bob Pease of Centralia, Dangerous Dave Schnur of Elkville 28 RaManda Jones, Larry Jones Jr., Jeff Parks, Dana Parks, Max Parks, Shawn Parks, Jamie Parks and Larry Jones Sr. 29 Jerry and Rebecca Kill of Minneapolis, and Charles Helleny of Herrin 30 Rebecca and Jerry Kill of Minneapolis with their daughter and son-in-law, Tasha and Jason Hynes of Grantsburg, Illinois 31 Gary Sloan of West Frankfort
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15 QUESTIONS
Getting to know
SHAD ZIMBRO
Shad Zimbro is Southern Illinois born and raised. Originally from Sesser, the co-owner of Black Diamond HarleyDavidson in Marion married his high school sweetheart, Dana, a financial consultant at Wells Fargo Advisors in Carbondale. They have two children, Gavin, a senior at Carterville High School, and Zoe, an eighth-grader at Carterville Middle School. In 2014, Shad and business partner Rodney Cabaness were chosen as Leaders Among Us in the Southern Business Journal. The business, Shad says, is much more than selling motorcycles; it’s become a staple in the community for charitable giving and oneof-a-kind events that draw thousands of tourists monthly. Below are Shad’s answers to our 15 Questions. MARCEL PROUST was a French writer who believed that people must know and understand themselves before they can know or understand others. He developed a list of subjective questions he felt would help reveal to people their true selves. We fashioned our questions after his.
1. What is your favorite hobby? Attending music concerts. 2. Which living person do you most admire? Willie G. Davidson — the man who kept the Harley-Davidson Motor Company going through the hard times. 3. Who is your favorite fictional hero? Batman. 4. What is your most treasured possession? My first Harley-Davidson, which I still have, that I bought when I was 19. 5. What is your most obvious characteristic? Long hair. 6. What is your greatest extravagance? Collecting antique Harley-Davidson motorcycles. 7. What is your favorite journey? Watching my kids achieve their goals. 8. Which words or phrases do you most over-use? “We’ll get you taken care of” — but in a good way! 9. If you could change one thing about yourself, what would it be?
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PHOTO BY BYRON HETZLER
Shad Zimbro, co-owner of Black Diamond Harley-Davidson in Marion, with his 1941 HarleyDavidson motorcycle.
I wish I worried less about what other people think of me. 10. What is the quality you most admire in a man? Loyal and hard working, a man of his word. 11. What is the quality you most admire in a woman? Honesty and determination. 12. What do you value most in your friends? They are dependable; I can
count on them, and they can count on me. 13. If you were to die and come back as a person or an animal, what do you think it would be? A rock star. 14. What is your motto? Enjoy life while you can; you might not be here tomorrow. 15. Who has been the greatest influence on your life? My wife; she’s put up with me since high school.
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THE BACK STORY
Earning the win PHOTOS BY BYRON HETZLER
The Mispits barbecue team knows it takes more than a magic recipe to get a championship BY CHANDA GREEN The Mispits are following in some very large footsteps. J.T Jenkins and Patrick Burke, longtime friends and fellow Murphysboro-ians formed their competition barbecue team three years ago with Brett Doerr, who has since left the group. So, now it’s just those two young men working very hard to carry on Patrick’s family tradition of turning out some of the best-tasting barbecue dishes you have ever sunk your teeth into – and winning a few contests along the way. You see, Patrick’s grandfather is Pat Burke. That’s Mr. Pat, as almost anyone in the competition barbecue world calls him, a legendary competitor who has won more barbecue titles and
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championships than any living person. No kidding. Pat’s contest record – which spans more than a quarter century with Apple City Barbeque and his family team, Tower Rock BBQ – includes literally hundreds of trophies and awards, including 182 Grand Champion wins at more than 225 contests, three Grand World Champion titles and four World Champion wins at Memphis in May, the annual international festival and World Championship Barbecue Cooking Contest. Pat retired from competition a few years ago and “after continued badgering from fans” opened Pat’s BBQ in Murphysboro. That’s when his grandson, Patrick, joined forces with his friends, determined to carry on the family
tradition, that magic mixture of smoke, heat, meat, dry rubs and sauces that delight the senses and wow the judges. They chose the name Mispits, after the ’80s horror punk band with the skull logo. (Of course, the boys chose a pig skull as theirs.) And they set out to make a name for themselves as the next generation of barbecue champions, determined to earn it through their own talent and effort. J.T. and Patrick are both married, and both have two children. So, they have kept their day jobs at the Kinkaid Area Water System. But when they’re not helping out at home or guarding the local reservoir, they’re plotting and planning their next contest entry and working to perfect their recipes. “We’ve both been eating barbecue
since we were kids,” Patrick said. “Every time Grandpa would come back from competition, he would bring lots of leftovers. When you cook a whole hog, you always have leftovers.” Once J.T. and Patrick started talking about entering barbecue contests, the ideas just started rolling. Patrick had always wanted to compete after his grandpa retired, and when he did, the Mispits were born. “It takes lots of practice, lots of tasting to create a great sauce,” Patrick said, “and hours sweating over
If you want to taste the Mispits sauce, just swing by 1673 Business Highway 13 in Murphysboro and get your fill at Pat’s BBQ or call 687-4227, and they’ll have some carryout ready when you get there.
the smoker, five or six hours to finish a batch,” two hours of the meat on the grill, spraying it down with apple juice, then two hours with the meat
wrapped in foil and two more on the grill again, being basted with sauce. Patrick and J.T. get their meat from a butcher in central Illinois. They use their grandma’s recipe for their hog baste, but they have created a sauce all their own, one that takes at least a dozen different spices, some beer and more than a few “secret ingredients.” “It’s totally our recipe,” said Patrick. “We worked all night one night to come up with the basic mix, then kept experimenting until we got it just right.” “It has a sweet heat,” J.T. said.
J.T. Jenkins (left) and Patrick Burke take a break while preparing a batch of their barbecue sauce. The pair competes in barbecue competitions as Mispits BBQ.
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THE BACK STORY
‘You’ve got to keep that smoke rollin’. PATRICK BURKE AND J.T. JENKINS, THE MISPITS BARBECUE TEAM OF MURPHYSBORO
At top: Patrick measures out Dr. Pepper to add to the sauce. Above: J.T. adds a secret blend of dry ingredients to the sauce.
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Life & Style : Fall 2015
“Sweet at first, then comes the heat. We don’t mess with the sauce recipe anymore. We like it just as it is, and we sell our Mispits sauce to Pat’s BBQ, so it needs to be consistent.” But it’s not just the cooking and sauce-making that takes lots of practice. “There’s a show that goes along with presenting your barbecue to the judges,” J.T. said. “And a lot of preparation, packing up tubs of supplies and ingredients, setting up your area, keeping your tent clean, keeping your grill looking good, setting up lights so that your barbecue is looking as good as it tastes, and nailing your presentation.” “You really have to be a showman,” Patrick said. “You have to sell your product,” J.T. echoed. “And, we do all of this without a crew, just the three of us at first, and, now, just the two of us. You only have a few minutes between each set of judges, so by the time we’re done with a day of competing, we’re both worn out. “You can’t drink beer all night and do well in the competition. You can’t party because there’s lots of work to be done. You have to babysit that meat, especially during that last two hours when it’s constant basting.” “Yeah, you’ve got to keep that smoke a rollin’” Patrick and J.T. said in unison. The first year the Mispits competed in the “Praise the Lard” Murphysboro Barbecue Cook-Off, they were judged in the top 10 in all three major categories – ribs, whole hog and shoulder. And last year, the Mispits won fifth place in whole hog, beating two teams that placed at Memphis in May. “We would like to compete in at least three contests a year,” J.T. said, “and one of them has to be Murphysboro. But we get a lot of invitations and catering jobs and special requests and, well, between our barbecue work and our day jobs and our families, we keep pretty darn busy. We’re working right now to get ready for a work-related picnic on July 5. It will give us another chance to practice cooking a whole hog.” They admit they don’t make a lot of money going to competitions. Selling their sauce and catering brings in some extra income, but keeping the
Mispits in competition is expensive, so J.T. and Patrick also spend some time chasing sponsors. “It costs us more than $1,500 just to compete in Murphysboro, including the ingredients, the charcoal and the entry fee,” Patrick said. “Last year, that fifth-place win just paid for our meat. Then there are the extension cords, tables, place settings, napkins, decorations, carpet for our area, coolers, gloves and lots and lots of aluminum foil. We pack a trailer full of more than 20 Rubbermaid containers full of supplies.” The Mispits use Grandpa Pat’s old smoker, which they have cleaned up. They also have a couple of little smokers of their own, stick-burners, Patrick calls them, not those new-fangled, fancy electronic smokers. They’re the old-fashioned kind, stuffed with applewood, to add to the flavor. The annual Praise the Lard Murphysboro Barbecue Cook-Off is Sept. 24-26 in Murphysboro. For more information as it becomes available, go to www.17thstreet barbecue.com.
J.T. checks on the progress of batch of the barbecue sauce he and Patrick Burke utilize for competition.
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Life & Style : Fall 2015 29
SPIRITS
Bartender,
make mine an old-school,
classic cocktail 30 Life & Style : Fall 2015
BY CHANDA GREEN Angela LeBlanc, bartender at Hunan Chinese Restaurant in Carbondale, regularly channels the spirit of Xena Warrior Princess. But when she’s not conquering every challenge life throws at her, she’s mixing some of the best drinks in town, and one of her favorite classic cocktails is the Manhattan. “My grandmother loved her Manhattans, so I learned to make them (from my uncle) the way she liked them before I was old enough to legally taste them,” she said. “Every time I mix a Manhattan, I feel like I’m carrying on the family tradition.” Angela has been bartending “on and off for the last 25 years,” working at Hunan for the last two. She considers it her therapeutic recreation. “I love getting to know the customers and making them feel welcome,” she said. “I don’t consider a Manhattan an old-fashioned drink; I consider it a classic. Here at Hunan, we sell a lot of our house drinks such as the Mai Tai and the Fuji Volcano, but I always smile when someone orders a Manhattan.” Tip O. Cook, bartender and co-owner of Global Gourmet in Carbondale with Andrea Barclay, learned how to make the perfect cocktail from experience and from listening to his customers. “I’ve been a bartender all of my life,” he said. “I grew up watching my grandfather take care of his customers in the hall he owned in Kentucky, and I kept learning by watching bartenders all over the world. “I love being out and about, meeting people and finding out where their heads are,” he said. “It’s about knowing characters and the character of people. It’s about making people happy.” Tip believes the classic cocktails are becoming popular again, and loves introducing customers to selections off of his “old-school list,” such as the Sloe Gin Fizz. “It’s a younger cocktail, a beginner’s drink, light and fun,” he said. Making a great cocktail is all about the measurements, using the right ice and knowing how to mix it all up properly, from the gentle stir of a Bloody Mary to the thorough shaking of a martini. It takes at least 40 shakes, Tip said, to make a proper martini, to reduce the ice to a fine sheen of thin crystals on the top of the drink. “The garnish is important, too,” he said, “to stimulate the brain and draw you into the drink.” If you’re getting thirsty already, “come
PHOTOS BY RICHARD SITLER
Angela LeBlanc shakes a concoction that makes up a Manhattan. According to www. maxtonmen.com the ingredients that make up the cocktail are a jigger of the whiskey, half an ounce of the sweet vermouth, and a couple dashes of bitters.
Angela’s Manhattan
Start with 1.5 ounces of bourbon — not whiskey, mind you, but real American bourbon — add a dash of Angostura bitters, half an ounce of sweet vermouth, and half an ounce of maraschino cherry juice. Stir and serve over ice or well chilled, garnished with a cherry. on down to Global Gourmet,” Tip said, “where we offer foods from the continents and cocktails out of this world. Characters are always welcome.” Stop by on any Thursday and take advantage of $1 off all “old-school cocktails.” When Leslie Johnson, bartender at Miss Emily’s Cathouse, a new gastropub in Marion, isn’t mixing up a cathouse cocktail or a salty dog, she’s studying at John A. Logan College to become an exotic animal veterinarian. She became a bartender more than three years ago because “it looked like a lot of fun.” “My favorite part of the job is meeting all kinds of different people, hearing their
stories and sharing mine,” she said. “And I love introducing them to new drinks and classic cocktails,” like a Tom Collins. Before last call, we have to site the etymology of Miss Emily’s Cathouse. The owners wanted to evoke the feel of the burlesque era and the speakeasy when they renovated the 1900s-era building. They added lots of brass and hardwood and made it into something truly unique. “I’ve only worked at Miss Emily’s for a little more than a month, but I absolutely love it,” Leslie said. “I love the atmosphere and the staff, the food is some of the best in town, and the cocktails are truly classic!”
LOCAL MIXOLOGISTS SHARE MORE OLD-SCHOOL COCKTAIL RECIPES ON NEXT PAGE. Life & Style : Fall 2015
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SPIRITS
Tip’s Sloe Gin Fizz Start with two shots of sloe gin in a Collins glass (tall and thin) — a liqueur, about 40 proof, not to be confused with gin, a liquor, about 80 proof — add a squeeze of fresh lemon, then fill the rest of the glass with 7-Up and garnish with a wedge of lemon.
A Sloe Gin Fizz prepared by Tip O. Cook at Global Gourmet at 102 E. Jackson St. in Carbondale. The sloe gin in a Sloe Gin Fizz gets its flavor from the bittersweet sloe berry, a purplishcolored relative of the plum. The blackthorn shrub on which it grows is native to England.
Leslie’s Tom Collins
Start with a Collins glass ¾ full of cracked ice. Add 2 ounces of dry gin, one teaspoon of superfine sugar and half an ounce of lemon juice. Stir briefly. Top with club soda and garnish with a lemon wedge.
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Life & Style : Fall 2015
Leslie Johnson, a bartender at Miss Emily’s Cathouse, pours the lemon juice as she mixes a Tom Collins.
CHEERS TO BEER
FLAGSHIP BEERS
Chuck Stuhrenberg, owner of Big Muddy Brewery in Murphysboro, mixes up a batch of the brewery’s flagship beer.
PHOTOS BY RICHARD SITLER
LOCAL BREWERS LOOK TO PATRONS FOR INSPIRATION BY SHAWN CONNELLY Webster’s Dictionary defines the term flagship as “the finest, largest or most important one of a series.” In the world of beer, breweries designate their most popular, or often oldest beer brand, as their flagship beer. Iconic examples are AnheuserBusch’s Budweiser, Diagio’s Guinness and MillerCoors’ Lite brands.
In the craft beer category, Anchor Brewing’s Anchor Steam Beer, New Belgium’s Fat Tire and Sierra Nevada’s Pale Ale come to mind as well-known flagships. In fact, in the case of San Francisco’s Anchor Brewing, it’s not uncommon to hear people refer to all of the brewery’s beers as Anchor Steam Porter or Anchor Steam Christmas Ale, even though the term steam is only a descriptor for its flagship beer, not the brewery itself. Life & Style : Fall 2015
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CHEERS TO BEER
A pint of Big Muddy Brewing’s Saluki Dunkeldog sits on the bar in the tasting area of the brewery in Murphysboro. The dark amber dunkel-style beer is named for the mascot of Southern Illinois University.
With the rapid growth of craft beer and constant consumer demand for a wider range of beer styles and flavors, the idea of a flagship beer isn’t as common as it once was. Beer drinkers are more, well, promiscuous than ever when it comes to their beer, seldom drinking the same beer twice in a row and often not even the same beer brand. Staunch brand loyalty, at least among craft drinkers, is rather uncommon these days. More and more breweries, in fact, choose to constantly rotate their offerings with seasonal, limitedrelease and one-off beers to remain on the forefront of style and taste trends among consumers. Scratch Brewing Company in Ava avoids the notion of a flagship beer by design. “We don’t have a flagship beer,” said Marika Josephson, Scratch Brewing Company’s co-owner and brewer. “When we started up, we decided it was important to brew with the plants that were growing during different times of the year, knowing that those ingredients wouldn’t always be available. That meant 34
Life & Style : Fall 2015
SHAWN CONNELLY is the Craft Beer, Wine & Spirits Division Manager for Venegoni Distributing, a Certified Beer Judge with the BJCP and a professional freelance beer writer. He can be reached for more beer banter at thebeerphilosopher@yahoo.com.
‘Many people identify with the Saluki since Southern Illinois is home to the SIU mascot, and people like to feel like they’re a part of the brand and its spirit.’ BIG MUDDY BREWING OWNER CHUCK STUHRENBERG
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we wouldn’t be able to brew certain beers all year round.” This approach works well for Scratch because its customers have come to expect something new and different each and every time they visit the rural brewery, situated on the outskirts of Shawnee National Forest. Other craft brewers, such as Big Muddy Brewing in Murphysboro, tie their flagship brand into local sentiment. “Many people identify with the Saluki since Southern Illinois is home to the SIU mascot, and people like to feel like they’re a part of the brand and its spirit,” said Big Muddy Brewing owner Chuck Stuhrenberg of his Saluki Dunkel Dog beer. Even though Kinkaid Wheat was Big Muddy’s first beer, Dunkel Dog quickly became the most recognizable beer in the brewery’s lineup and its flagship by default. St. Nicholas Brewing Company’s 7/11 Blonde Ale is the flagship of the Du Quoin craft brewery simply because, “It was the first beer we brewed, a classic American blonde anwd our best seller,” according to James McCoy, brewmaster at St. Nicholas. Flagship beers — that one memorable, recognizable brand in a brewery’s portfolio — may be few and far between these days with the proliferation of brands and styles. But one thing is for sure. If a flagship is defined as “the most important,” it’s a safe bet that the most important beer you enjoy is the one in your glass.
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PROFILE
DONALD HUTSON Leading the Marion VA Medical Center with faith, dedication and love of community
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Life & Style : Fall 2015
BY LES O’DELL Donald Hutson’s office at the Veterans Affairs Medical Center in Marion is down a long hall in a non-descript building behind what many would consider the campus’s main building. It’s a pretty non-descript office, too. A few military accommodations are on the wall above a desk, spotless except for a name plate, inbox and computer, all arranged with military precision. Surrounding a conference table is artwork — George Washington rallying
troops during the American Revolution — and mementos of Hutson’s previous assignments. Two bookcases hold volumes on leadership from Stephen Covey, John Maxwell and Jim Collins. In all, it’s a no-frills office, and it is perfect for its inhabitant. Hutson took the reins of the Marion VA medical center in December 2013. He is a retired lieutenant colonel who managed an Army hospital at Fort Stewart, Georgia, and private sector facilities in Tennessee and Mississippi before moving to Marion.
Share with us the Don Hutson story.
I grew up in northern Mississippi, a small town called Corinth. I went to the University of Mississippi on an Army ROTC scholarship. When I finished, I owed the Army four years of my life, but I wound up giving almost 21. I spent the first part of my career as a medical service corps officer in field units. I spent some time in the 25th infantry division, the 101st Airborne division and went to Desert Shield/Desert Storm. About midway through my career, I obtained my master’s in health care administration, then spent most of the rest of my career in Army hospitals and contracting offices. I retired in 2006 and went to work in the private sector as a CEO of a faith-based, not-for-profit hospital in Union City, Tennessee, then in Oxford, Mississippi. I wanted to rejoin the federal service and joined the VA. That’s what brought me to Marion. I am a veteran, so I can identify with veterans and their needs. Also, in my private sector experience, I believe I gained a lot of valuable knowledge in customer service, patient satisfaction and physician satisfaction. All of those things together, I believe, have allowed us to greatly enhance the work we do here at the Marion VA.
VA hospitals across the nation have recently been under some scrutiny. What challenges are you facing here?
The Marion VA hospital faces the same challenges most rural hospitals face. Physician recruitment is big. Any hospital in a small town would face those same challenges. Being responsive to the ever-changing health-care environment presents challenges, too. As with any hospital, we’re constantly focused on obtaining higher and higher levels of quality and access, operating efficiently — that’s not to say cheaply. We believe it costs less to get something done right the first time. We’re focused on the cost, the quality and the access to health care.
As an executive officer, how do you describe your leadership style?
I am transparent; what you see is what you get. The leaders I have admired and respected over the years were present, transparent and genuine. I love to be present where the work is being done in the hospital. It’s easy to get trapped behind the desk, but real leaders have to be present with their staff in the workplace. I don’t want us to ever be one of those organizations where people could say, “I’ve worked here for two years, and I’ve never seen the boss.” I want to know and have a comfortable rapport with our staff, because I find they have the solutions to the challenges we face. In our case, I also visit with patients in waiting rooms and in their rooms. When I was working at a hospital in Tennessee, I was in one of the wards, and
PHOTOS BY BYRON HETZLER
Don Hutson strums his guitar in his office. Hutson taught himself to play after he turned 40.
a nurse asked me what I was doing there. She told me that usually the CEOs don’t visit. I wanted her to know I was not uppity or too good to be there, and that I put my pants on one leg at a time like everybody else. She said, “Oh, we know you do. We just want to make sure you know you do.” That has stuck with me.
You are not afraid to be out among staff, patients and in the community. You even portrayed Frankie Valli at the Hospice of Southern Illinois Red Carpet Gala. You seem to have taken to Southern Illinois.
Honestly, this is a great area for me, where you get to know the people, where the people you encounter at work are also the people you encounter at church, at the store, at ball games and local events. Community is very important to our family, and we enjoy getting to know people and taking part in events. I was once told by a gentleman on a hospital board of directors, “For people to know and trust the hospital, they need to know and trust the hospital administrator.” I took that to heart and decided I want the community to know and trust the hospital, so I want to put myself out there in the community, so we can have the conversations that are important.
Tell us about your family.
I have the privilege to be married to my soulmate and best friend. Sandy and I had our first date when I was 18, and she was 16. It was a blind date and turned out very, very well. We have a 17-year-old son and a 10-year-old son. Our 17-year-old is going to be a senior at Carterville High School this
fall, and our 10-year-old is going to be in the fifth grade at Carterville Intermediate School. We attend First Baptist Church in Carterville.
When you’re not working or singing like Frankie Valli, what else do you enjoy?
Nobody sings like Frankie Valli. (Laughs) I’m a big country music fan, and I love to play music. Sandy and I often are in the porch swing, me with my guitar doing a little front porch picking. We like to exercise, too — we joined the gym — and we’ve joined a dinner group out of Herrin, where we’ve learned bocce. We had never played that before. Now, we really enjoy it.
You have a guitar in your office. Is that for decoration or part of your job? Oh, I play some events here at the hospital from time to time. We had a hospital picnic not long ago, and we had a local band come in. They let me do nine or 10 songs with them. Later in the day, some of our employees and I played together. We have a lot of fun.
You have mentioned your involvement in church and that you’ve worked in faithbased organizations. What role do your beliefs play? My faith is important to me. Sandy and I begin and end each day with prayer. This is a very important part of keeping God first in our marriage and our lives. Even though I’m working in a federal organization, the principles of my faith guide how I conduct myself and how I go about decision making. Life & Style : Fall 2015
37
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Life & Style : Fall 2015 39
ENTREPRENEURS
FLOWER POWER 40 Life & Style : Fall 2015
PHOTOS BY BYRON HETZLER
‘Pampas Plume’ (celosia)
New life, new enterprise take root at Chautauqua Bend Flower Farm BY CARA RECINE After driving a few miles on a straight and nondescript stretch of road west of Carbondale, the property in the near bend comes as a bit of surprise. Snapdragons, standing tall like sentinels, are the first flowers to capture your attention. Quickly coming into view are sunflowers, prairie roses, pampas plumes, zinnias — or zeenyas, as we say in Southern Illinois — in seven varieties. There is no mistaking it; you’ve arrived
at Chautauqua Bend Flower Farm. There’s power in those flowers, which cover an acre of the three-acre property owned by Jerry Bradley, partner Chrissy Turner and their barely-toddling daughter, Bernadette. “Mostly, it fits our desire to spend time outdoors, in all this nature, with our daughter,” Jerry says, holding Bernie snugly on his hip. “We get to be home with her, with no outside job demands.” Jerry says that is one of the most important reasons he and Chrissy started
flower farming. Looking around the large flower beds and herb gardens, he says, “It was important that she get this experience. It is so much better than the other options that were available to us. We wanted her to grow up this way.” Also important is that this way of life fits neatly into the family’s simple-living lifestyle and Jerry’s farming philosophy, one he’s been following almost nine years, as a small-vegetable farmer and as a proponent of organic eating. You might recognize Jerry from his years at
Life & Style : Fall 2015
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Neighborhood Co-op Grocery and at Carbondale Farmer’s Market, where he now sells his flowers. “This kind of operation really allowed us to do something we love and that we believe is a better way to do things,” he says. “So many flowers we buy in the store are from South America; we don’t really know what they use there. Who knows what chemicals are used?” Jerry saw an opportunity for this livelihood and way of life after receiving an inheritance from his beloved grandmother. It was enough to buy the For more land and the house information on and start the budding the flowers at business, all tended Chautauqua to by hand with no Bend Flower pesticides. Farm, call Jerry He also practices Bradley at succession planting; 618-967-4196 different seeds are or find them on planted in ways that Facebook. provide a constant blooming, one species after the other or a few at the same time. “There’s always something coming and going,” Jerry says. Look west and south, and you’ll see row upon row of Black-Eyed Susans, Cockscomb, Sweet William, Pampas Plume, Cosmos and ornamental grasses. Jerry points out another flower, a small, rainbow-colored flower – Xerochrysum bracteatum – commonly called strawflowers. They look as if they’ve been tie-dyed, and the tiny petals feel like paper or straw. “I think this one should be the official flower of the Grateful Dead,” Jerry says, grinning. From all these flowers, they sell singlestem bunches to local florists such as Cinnamon Lane in Murphysboro and Twig Floral Designs in Carbondale. Chrissy creates arrangements that can be found at Cristaudo’s Bakery, Town
Chrissy Turner holds the couple’s daughter, Bernadette, who is looking at a strawflower.
Square Market, and the farmers’ markets in Carterville and on Carbondale’s west side. The couple also offers their flowers and arrangements for weddings and special events. Chrissy often leaves small bouquets on the bench that is part of the farm’s roadside sign, for sale on the honor system, which both Chrissy and Jerry say works just fine. The couple has also been on the receiving end of praise from neighbors. “So many times, a neighbor moves in and does crazy things that established
neighbors don’t like,” Jerry says. “But, we’ve had many neighbors come to visit and share that they love what we’re doing here.” So, the flowers also have had a powerful impact on his relationship with people and, especially, his neighbors, which fits into the slow-living lifestyle. “People will drive by and give us the thumbs up as they see us working out here,” Jerry says. “Some have even walk over to visit and get a closer look at what we’re doing. And, I think that’s just a great thing.”
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Life & Style : Fall 2015 43
ENTREPRENEURS
Chautauqua Bend Flower Farm owner Jerry Bradley picks basil, which he also grows and sells.
‘Ageratum’ (foreground) and snapdragons
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Life & Style : Fall 2015
The Chautauqua Bend Flower Farm between Carbondale and Murphysboro offers a variety of seasonal flowers and herbs.
ENTERTAINMENT
YOU’RE INVITED TO an old-fashioned, come-as-you-are
BLOCK PARTY
Ready to hear some live music are Don and Antoinette Payne of Vergennes (from left), Mike and Becky Pittman of Carbondale and Kent and Tracey Eisenhauer of Herrin during at a block party hosted in Murphysboro by Brews Brothers Taproom. Blake Bramlett on bass and Andrew Staff on vocals and guitar perform as the Swamp Tigers. PHOTOS BY RICHARD SITLER
The Jackson County Courthouse windows reflect the setting sun just as the block party gets started.
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Designer Jewelry
BY CHANDA GREEN On a sweltering Friday in June, in the 1100 block of Chestnut Street behind Jackson County Courthouse in Murphysboro, locals who had been in a big hurry to leave work in their rear-view window and kick-start the weekend had gathered. A few were from the neighborhood, for sure, but the word had spread, and folks had come from across town and neighboring communities to enjoy what could only be described as an old-fashioned block party. The staff of Brews Brothers Taproom had started early, sweeping the stoop and setting up a few tables and chairs along the sidewalk. Big Muddy Brewing and Grand River Spirits had put up tents and were setting out samples for tasting. Folks mingled, sipped beverages and found things to talk about while Katie Foley warmed up on her ukulele across the street. Kyle Fager, owner of the taproom, came up with the idea of having a block party last year and worked with the mayor and city council to get permission to close off the street on the first Friday of every month from May through September. This year, the taproom has expanded its dates, holding the laid-back, oldfashioned get-togethers once a month from April through October. There’s always an opening act — this time it was Katie on her ukulele — and a band that really gets things going once the sun starts going down. In June, it was the Swamp Tigers, a local rockabilly band. In July, it was Tawl Paul, a longtime local blues singer. “It’s just a great way to get the community together,” Kyle said. “When I opened the bar two years ago, there really wasn’t any place in town to enjoy live music.” The event has really grown since then, and, depending on the band and the weather, there can be quite a crowd, dancing and eating and drinking and talking and laughing and generally having a grand old-fashioned time. It’s a rare thing to find more than a few people staring at their smartphones, and, more likely, to find most of them engaged in what “face time” used to mean, actually looking at people’s faces while you speak to them and listening to what they have to say.
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AGary Vorhees was on hand to pour samples of craft beer from Big Muddy Brewsing.
Doyle Crabtree, a local from the neighborhood, watches the parties regularly from a shady table next to the skilled-care home just down the block. “I’ve been broke up all over,” he said. “I’m just worn out from all I’ve done in my life, but I really enjoy sitting out here and watching all the folks eat and drink and have a good time.” The food comes from local restaurants — Pat’s BBQ’s sold from a concession truck parked nearby and Italian food from Cummares on the corner — and the beverages come from Brews Brothers. But the camaraderie is definitely homegrown and infectious. Conversations ranged from intimate to raucous, a little politics, some sports — Cardinals vs. Cubs — and even a few bits of local gossip. As the sun went down, a breeze blew in and folks settled in to enjoy the main event, the Swamp Tigers. Before the boys were barely into their first set, a few couples took to the street to dance, beverages were refilled, and the party, as they say, swung into high gear. Yes, it was and is an old-school, block party, like the ones they threw after World War II, when the troops came marching home, and neighbors gathered to celebrate the good life, one another and hometown friendliness.
The Brews Brothers Taproom will host two more block parties before the season ends. Check it out on Friday, Sept. 4 and Friday, Oct. 2. Find it outside at 1105 Chestnut St., Murphysboro. For details closer to the date, call Kyle Fager at 618-687-1111.
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Life & Style : Fall 2015 45
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Even though summer is fading, fall is a fantastic time to visit Lake of the Ozarks. It’s a little less than five hours from Southern Illinois and certainly worth the drive, if only for the spectacular sunsets.
GETAWAYS
AUTUMN AT LAKE OF THE OZARKS WHETHER IT’S A RETURN TRIP OR YOUR FIRST, WHAT AWAITS A FEW HOURS AWAY IS WORTH THE EFFORT Life & Style : Fall 2015 47
GETAWAYS
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GETAWAYS STORY BY DIANA LAMBDIN MEYER ♦ PHOTOS FROM LAKE OF THE OZARKS CONVENTION & VISITOR BUREAU
A
s a little girl growing up in Southern Illinois, we spent a lot of summer weekends at Crab Orchard Lake, Lake of Egypt and at a sandbar in the Mississippi River near Grand Tower city park. These local waters were where my friends, my siblings and I learned to swim and water ski and roast marshmallows to a perfect golden brown. But about once a year, my parents and some of their friends would pack up the boats, the picnic coolers and the kids, and caravan west for a weeklong getaway at Lake of the Ozarks in central Missouri. It seemed like a long drive then, but on
today’s better highways, it’s only a little less than five hours from most parts of Southern Illinois to the Lake of the Ozarks. Although the calendar tells us that summer is over, there are still plenty of reasons to head west to Lake of the Ozarks in the coming weeks. First of all are the Ozarks themselves. Thanks to the very wet spring, the colors should be spectacular this year. The small sumac are the first to turn, creating a purple base for when the more prevalent walnut, oak and hickory bring yellow to the hills. But those bright bursts of red and gold? That comes from the hard and soft maples that cover the forests. Lake of the Ozarks State Park is the best place to experience those brilliant colors. Did you know it
Autumn is an especially beautiful time to visit Lake of the Ozarks. 48
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was originally developed by the National Park Service? True story. It was originally called the Lake of the Ozarks Recreation Demonstration Area in 1933, and it was all a part of the federal work program to lift the United States out of the Great Depression. The WPA and CCC built trails, cabins and most of the amenities we now enjoy before the federal government turned it over to the state in September 1946. There were 46 such recreation demonstration areas that are now state parks in 24 states. At 17,440 acres, Lake of the Ozarks State Park is the largest in the Show Me State’s impressive state park system. They’ve got it all, from boating resources to mountain biking to overnight accommodations to caves. Missouri is known as the Cave State (take that Kentucky!) and you can see a bunch during a weekend getaway in the Ozarks.
The tour of Ozark Caverns at Lake of the Ozarks State Park is only $10, a bargain compared to some of the privately-owned caves nearby. A second state park in the lake region is Ha Ha Tonka State Park, which is accessible by water or land. One of the region’s iconic images, the ruins of what appears to be an ancient castle or fortress, can be found here. While it’s a lot of fun to brainstorm creative stories of feudal lords and Olde World kingdoms here in the Ozarks, it was actually built in the early 1900s by a Kansas City businessman named Robert McClure. He brought in Scottish stonemasons to ensure it looked authentic, and he named it Ha Ha Tonka. A spark from one of the many fireplaces started a fire in the 1940s, which destroyed the lodge, and McClure simply abandoned his dream. The state of Missouri bought Ha Ha Tonka in the 1970s, along with 3,500 acres of surrounding land that includes some beautiful bridges, caves and other geological wonders. Although it wasn’t a national park, it’s still a magnificent place to enjoy the Ozarks outdoors. If you ride a motorcycle, you may already know about the Lake of the Ozarks Bikefest, scheduled this year for Sept. 11-13. The winding, hilly back roads of the Ozarks are perfect for great rides, and this event has three designated
Sunrise over the lake is a spectacular site. As expected in the Ozarks, wildlife is abundant.
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All that remains of the ‘ancient’ castle at Ha Ha Tonka State Park are the sandstone walls. Although it looks like an old fortress, it was actually built in the early 1900s.
Scottish stonemasons were brought in to ensure the castle at Ha Ha Tonka State Park looked authentic.
routes that include Ha Ha Tonka State Park, Route 66 and the Devil’s Elbow Bridge on the Big Piney River. Many of the area restaurants and bars create special dishes and discount pricing for those who arrive on two wheels that weekend. If you’re not a fan of bikes and the noise made by 10,000 or so motorcycles in one spot, this is not the weekend for you to visit the Lake. Instead, you might want to come for the downright wholesomeness of the Eldon Turkey Festival on Saturday, Sept. 26. Wild turkeys are abundant throughout the Ozarks, thus the inspiration for this turkey-themed event. Parades, craft shows, a quilt show, music and more all have a bit of gobblegobble in the fun. And because you’re in the area on Sept. 26, your best bargain for lunch or dinner is Franky and Louie’s Grill in the Deer Park Campground near Sunrise Beach. While many restaurants and businesses are open year ’round at the Lake, just as many are seasonal and close for the winter. Franky and Louie’s is one that closes, and their last day is Sept. 26. Everything on the menu costs $2, except for the pizza, which is $6. So you want
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GETAWAYS
Lake of the Ozarks Bikefest is Sept. 11-13, and the winding, hilly backroads are perfect for great rides. The event has three designated routes, and many of the restaurants and bars along the way create special dishes and discount pricing for those on motorcycles.
FOR MORE INFORMATION Lake of the Ozarks Convention and Visitor Bureau: 800-386-5253; www. funlake.com Missouri State Parks: 800-334-6946; www.mostateparks.com Eldon Chamber of Commerce: 573392-3752; www.EldonChamber.com Casa de Loco Winery: 573-317-9695; www.casadelocowinery.com City of Versailles: 573-378-4401; www.versailleschamber.com Missouri Department of Conservation: 800-392-4115; http:// mdc.mo.gov/hunt/ Hunter Ridge Ranch: 573-552-7113; www.hunterridgeranch.com
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Two lake communities have apple festivals in the fall. Check out the City of Versailles Olde Tyme Apple Festival the first weekend in October. Apple Butter Days in Linn Creek is Oct. 16 and 17.
a burger and a beer, it’s $4. Seriously, $2 for a beer, that’s a bargain. And, it’s a lot of fun with a great view of the lake as you eat. If you’d like to bring home your own turkey for the upcoming Thanksgiving celebration, October is turkey hunting season in the Ozarks. It’s also a good time to find quail, rabbit and deer, among other critters. Hunter Ridge Ranch, located just outside of Camdenton, is a rugged, but comfortable destination for hunters. Hunt on your own or go on a guided hunt. Check in with the Missouri Department of Conservation for all of the permits. Now, if you love Murphysboro’s Apple Fest (Sept. 16-19) and can’t get enough apple celebrations this time of year, two lake communities have separate festivals for you to choose from. The first is the City of Versailles Olde Tyme Apple Festival is the first weekend in October. If you think you make a pretty good apple pie, enter it in the pie baking contest, a highlight of the weekend. There’s also an old-fashioned car
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GETAWAYS
The Landing on Main Street in Osage Beach features independently owned business that, for the most part, feature many locally made products.
cruise night at the drive-in followed by a sock hop. Come back on Oct. 16-17 for Apple Butter Days in Linn Creek. The event includes your basic craft vendor fair and homemade apple butter demonstrations; but, for the serious garage saler, you might love the citywide garage sale also this weekend. It might be your last big bargain hunt of the season. Furthermore, if you love wine, you will have a good time at the six wineries that make up the Lake of the Ozarks Wine & Dine Trail. My favorite, from a historical perspective, is the Casa de Loco in Camdenton. The property was first developed by a family from St. Louis, but for more than 30 years, it served as a mental health facility for people of central Missouri, thus the name, Casa de Loco. It’s a little bit of an effort on gravel roads to get there, but once on the property, you’ll enjoy wood-fired pizza
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Casa de Loco Winery in Camdenton is on the Ozarks Wine & Dine Trail. The wineries on the trail host tastings throughout the year.
A tour of Ozark Caverns at Lake of the Ozarks State Park is only $10. This formation is called Bridal Cave.
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GETAWAYS
and other goodies, along with some amazing wines and views of the Niangua arm of the lake. So, even though the days and nights are a little cooler, autumn is the most refreshing and peaceful time of the year to be out on the water at the lake — except maybe for Saturday, Oct. 10. This is the 30th annual Harbor Hop, a sort of floating poker game involving 40 businesses around the Lake. You can drive via automobile, but it’s really more fun in a boat. Pay $20 for your hand and the first card. You’ll draw another card at each of the businesses you visit. Cash prizes in the form of gift certificates to the participating businesses are awarded at the end of the day for the best hand. How fun is that? Since I was a little girl vacationing at the lake, a number of things have changed, most specifically the shopping, unless my parents were holding out on me with cheap souvenirs! Bagnell Dam Boulevard is the original shopping destination, and you can still get fudge, T-shirts and swimwear, as well as a tattoo, and have your fortune told. Take a stroll just for the nostalgia. Not much has changed there. But for many people, the Outlet Mall in Osage Beach is the reason to come to the lake at any time of the year. With more than 100 stores, you should be able to get most of your holiday shopping done without leaving Osage Beach. Personally, I like the Landing on Main Street in Osage Beach. These are independently owned businesses, for the most part, that feature many locally made products, like jewelry and home décor. Several years ago, I purchased a wonderful ceramic Pilgrim couple that is still a part of my autumn décor at home. But you’ll also find dozens of antique shops and flea markets all around the lake and its wonderfully quirky small towns. Take time to explore those shops and just about everything else in midMissouri’s Ozarks this fall. You’ll thank me later. DIANA LAMBDIN MEYER is a freelance travel writer originally from Wolf Lake in Union County. She lives in Kansas City.
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Thanksgiving and Christmas items abound at some of the quirky shopping areas. You’ll also find many antique shops and flea markets all around the lake.
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LEISURE
Scott Sevenski, a full-time guide with Boneyard Outfitters, snagged a nice crappie on a recent fishing expedition.
COURTESY BONEYARD OUTFITTERS
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Rural outfitters
Boneyard offers top-notch hunting and fishing guides for our top spots BY JOE SZYNKOWSKI
Business is good for Boneyard Outfitters in Whittington. With the influx of more local clients, it could be even better. The hunting and fishing guide service captures most of its revenue from outside the Southern Illinois region. Hunters and anglers regularly call from Chicago, Peoria and St. Louis to be guided through a bountiful deer, turkey or big bass expedition. Owner Jason Johns is looking to add more local clients to his pipeline. “We think we can show even the veteran hunters and fishermen a great experience,” he said. Johns has been an expert of the great outdoors since his youth, growing up on his family farm hunting deer, turkey and small game. He started his company as a way to combine his knowledge of the area and his passion for all things hunting and fishing.
Boneyard Outfitters LLC Whittington, Illinois 618-927-3432 www.boneyardoutfitters.com
It caught on quickly. Now 12 years into his guiding business, Johnson and his other full-time guide Scott Sevenski are seeing an increase in volume during peak hunting and fishing seasons. Johnson credits his company’s all-inclusive lodge as a major differentiator between Boneyard and other guides. “We can do cheaper trips because we bundle the lodging up with the activity,” he said. “It pretty well serves as a private lodge.” Boneyard only rents out the 5,000-square-foot cabin to returning clients or referral business. The lodge has themed guest rooms, large bathrooms, private showers and a full service kitchen with state-of-the-art
appliances. After a day in the field or on the water, clients have ample space to sit back, relax and brag about their haul. Guests are also treated to down-home Southern Illinois cooking and even receive a photo on the lodge’s wall of fame. “It really sets us apart,” Johnson said. “We’re the only outfitting service around with anything like it.” When Johnson started, he was one of only two guides on Rend Lake. His expertise of the area is what keeps anglers coming back for more. Boneyard offers full-day guided crappie fishing or evening and night catfishing on Rend Lake, as well as nighttime bass fishing on Lake of Egypt. Hunting is big business for Boneyard, too. It offers guided hunts for monster Illinois bucks and giant Eastern Wild Turkeys. Sign up now for Boneyard’s 2016 membership options. Whether you prefer the archery or firearm season, or even small game hunting in the fall, Johns has a package for you. “We treat people like family,” he said. “We have the boat loaded and ready. We fillet the catch and bag it up. Our boats are top-notch. You really get quite an experience.”
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SCENIC BEAUTY
Waterfalls 60 Life & Style : Fall 2015
PHOTOS BY LES WINKELER
The scenery on the short hike to Jackson Falls makes the trip worthwhile.
UNEXPECTED SEASONAL BEAUTY IN SOUTHERN ILLINOIS BY LES WINKELER Southern Illinois has nothing to rival the spectacular 2,648-foot drop of Venezuela’s Angel Falls. Neither can the region claim anything as monumental as Niagara Falls on the U.S.-Canadian border. But, there are waterfalls in Southern Illinois. They may be seasonal. They may be smaller in scale than Angel or Niagara falls, but they are spectacular in their own right — perhaps because they are so unexpected. When someone mentions Illinois topography, endless fields of corn and soybeans come to mind. Most of the state is so flat that a silo is visible for 15 miles. Yet, nestled into the heart of Southern Illinois are several waterfalls that can be spectacular at certain times of the year. Burden Falls, located east of Ozark in Shawnee National Forest, is the most accessible of the waterfalls. Most visitors drive through the stream that feeds the falls as they enter or exit the tiny parking lot. The upper falls are located just a few steps from the parking lot. Jackson Falls, also in Shawnee National Forest, is just a few miles south and
west of Burden Falls. It’s a bit more of a hike to the upper falls, but certainly less than 15 minutes. The other major waterfall on public property is at Ferne Clyffe State Park, located on Illinois 37 just south of Goreville. The falls, known simply as Ferne Clyffe Waterfall, is at the end of Big Rocky Hollow Trail. It is an easy half-mile walk from the trailhead. Bork’s Waterfall is in the CedarDraper’s Bluff portion of Ferne Clyffe. Although not as tall as the Ferne Clyffe falls, it is fed by a larger watershed and tends to flow more often and longer. Southern Illinois is also home to Pakentuck Falls, generally regarded as the tallest or second tallest free-falling waterfall, depending on your source, in Illinois. However, no one seems to know the exact distance of the fall. Pakentuck is in Camp Ondessonk, a Catholic youth camp near Ozark. It must be noted that all the falls in Southern Illinois are seasonal. They are unlikely to be running in the middle of the summer. But, they can be magnificent during the spring snow melt or after a heavy downpour.
Winter can also be a wonderful time to visit Burden Falls.
Opposite page, from left: Burden Falls, a waterfall accessible at the end of the Big Rocky Hollow Trail at Ferne Clyffe State Park, and the seasonal Upper Burden Falls.
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DÉCOR
CABIN CHIC BRING THE LUXURY LODGE HOME
You’ve seen the ads: Leave your everyday cares behind and get away from it all at a luxurious wilderness lodge! You can feel the stress leave your body as you imagine yourself lounging on the deck of your cabin suite, tucked away in the natural splendor of one of America’s great forests. You long to relax just close enough to nature to enjoy its majesty, yet surrounded by comfort. Let’s go one better than that oftimagined annual getaway. Let’s jump on one of the latest trends in interior decorating — cabin chic — bringing the look and feel of the luxury lodge back home. Enter a world where the rugged outdoors melds seamlessly with rustic, yet sophisticated, style. Whether it’s a single room decorated as your own private retreat or rustic touches throughout, there are many ways to make your home your own private vacation getaway — minus that high-priced daily room rate — and lower those stress levels
the minute you step across your threshold every day. Using a lodge theme with warm colors, natural elements and high-quality materials will reflect that cozy, casual, yet sophisticated, elegance you’re going for, allowing you to experience the back-to-nature ambiance and lived-in comfort found in the world’s most luxurious lodges. Concentrate on outdoor colors such as earthy browns, deep blacks, hunter greens, rustic reds and burnished golds. Wildlife themes can be reflected in accessories along with plant life such as evergreen trees, acorns, pinecones and wildflowers. Your furniture should be all about comfort with oversized sofas and chairs in rich, buttery leathers that invite you to sink down and unwind. Rest your tired feet on plaid or patterned ottomans. Burnished bronze or iron accents add interest; rough wood and stone enhance the lodge look.
COURTESY JACK WOLFORD
The stone wall and stained cabinets in this bathroom add rustic charm.
Bring in the natural light with unobstructed windows that help bring the outdoors inside. Keep window coverings simple, such as single draperies or wooden blinds. Be creative with accessories. Mount or display outdoor equipment such as skis or fishing rods. Themed rugs, pillows and throws will add to the ambiance. Add candles for a soft, warm glow. — Angela Rowe, owner of Decorating Den Interiors in Harrisburg, contributed to this story.
COURTESY PAUL EMBERGER
Who says the lodge look has to stay indoors? This space utilizes a textured stone in various sizes to create a focal point, and the clear stained wood brings natural beauty to the ceiling. The textured area rugs over the stamped concrete floor add interest while creating a comfortable space. 62
Life & Style : Fall 2015
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Life & Style : Fall 2015 63
ARTISTS
FORM MEETS
FUNCTION 64
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PHOTOS BY RICHARD SITLER
Steve Grimmer throws a pot in his studio in Alto Pass. Steve returned to Southern Illinois after living in Manitoba, where he taught at University of Manitoba.
Stephen Grimmer creates beautiful, usable ceramics and pottery BY CHANDA GREEN
S
tephen Grimmer is an artist who has recently returned to his roots in Southern Illinois, and his art, ceramics and pottery. He and his wife, Kristie, own Alto Clay Works in Alto Pass, home of Steve’s studio, a showroom featuring his handmade functional pottery, a classroom for adult and youth pottery classes, resident artist studios and, soon, a large woodburning kiln. Steve’s pots are wheel-thrown and slip-cast porcelain and stoneware (oven,
dishwasher and microwave safe) and functional. His work runs the gamut of shapes and sizes from big beautiful serving bowls to cups that are small enough to wrap your hand around, all in truly lovely layers of natural colors. “I believe pottery is at its best when it is used regularly, both for everyday meals and special occasions. An unused pot is a lonely pot. So, all of my pots are quite durable and with care, should provide many years of happy service.” Steve fell in love with pots and the pottery-making process during his first clay class at the University of Iowa, where he was a math major. “I pretty much lived in the ceramics
studio,” he said. “The process is very hands-on: nothing happens if you don’t make it happen. You get to play in the mud and the fire and make beautiful, functional things. I just love everything about it. “I love the transformation from the clay to the fired ceramic material. I love seeing what happens, how the piece becomes smaller and harder and how the surface changes. It’s always a little bit of a surprise, what comes out of the kiln, and it’s usually a pleasant surprise.” After earning his bachelor’s degree in mathematics in Iowa in 1989, Steve returned to Southern Illinois, where he heard about the ceramics work being Life & Style : Fall 2015 65
ARTISTS
Grimmer throws a lid for a pot in his Alto Pass studio. Grimmer says he often throws multiple knobs for lids, experimenting with different glazes.
done by Harris Deller at Southern Illinois University at Carbondale. “Harris gave me permission and took me seriously,” Steve said. “That’s a powerful combination.” After Steve had worked at SIUC for about a year, Harris told him that he just had to go to Kansas City and work with Ken Ferguson, a major educator and artist. People from all over North America were making the trip to the Kansas City Art Institute to work with Ken. So, Steve went, stayed and earned his bachelor’s degree in fine arts there in 1993. “You couldn’t help but be caught up in the enthusiasm for the arts at Kansas City,” Steve said. “Ken’s students were all really enthusiastic.” In 1993, he returned home to Southern Illinois, to housesit for his parents for the summer. That’s where he met his wife, Kristie, and just like ceramics, it was love at first sight. What followed – after Steve earned his master’s degree in fine arts at the University of Massachusetts – were instructor positions at Bowling Green State University and SIUC. “Ken Ferguson called me and sent
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Pots are lined up ready to be fired in the kiln.
me to Bowling Green and Harris Deller called me back to SIU, where I worked for five years. Kristie was teaching in Marion, so we moved there, where I built a kiln and began making and selling my own pottery. That’s really where my work started to be my own. “People were becoming really excited about my functional pots, and I was
constantly creating and selling my work. I loved experimenting with layers of color, but I also longed to be using a wood-burning kiln like the ones I had used in Iowa and Ohio. I loved the rough, natural surfaces they created. “I really like the process of the woodburning kiln,” he said. “You can sort of guide it, but the wood and the speed of
‘I believe pottery is at its best when it is used regularly.’ STEVE GRIMMER, POTTER AND OWNER OF ALTO CLAY WORKS
the fire do the work.” So, when a position at the University of Manitoba opened up in 2005, Steve and his wife took the leap, packed it all up and moved north. That’s where he served as assistant professor and area chair in ceramics. Kristie taught second grade. They lived and began raising their three children, Grace, Greta and Erick. “You know how it is, you take a job that’s directly related to your creative passion, but you end up spending so much of your time on administrative tasks that you feel as though you have lost what brought you there in the first place. They had a good-sized wood kiln there that we wore out and I enjoyed the process of building a new one. I learned a lot in Canada, but I couldn’t help feeling that I was not spending the time I wanted to spend on my pots.” So, in 2012, Kristie and Steve started talking about their next move. That’s when they heard through friends that the Alto Pass Grade School building had become available. The owners – the Austins, owners of Austin’s Antiques – had decided to retire and sell their lovingly restored 1928 elementary school building. “We came down here in the winter of 2012 and 2013 and looked at it,” Steve said. “It was so big, it was overwhelming and so beautiful, too, so lovingly maintained. The building was perfect for living upstairs and teaching downstairs, but it was the outbuilding, what would become my ceramics studio with two electric kilns, and the barn in the back, big enough to house the kind of large, wood-fired, Japanese-type chamber kiln that I wanted, that tipped the scales.” By the time the Grimmers returned the following winter, they had decided. “We packed up home and studio and drove 1,100 miles south to the beautiful village of Alto Pass. Kristie got a job teaching at Unity Point, and the kids were on board, too. They were happy to be so close to both sets of grandparents. “What really sold us on living here was the friendliness of the people. They’re so welcoming. They’re good people here. We’re always walking around
While listening to Coltrane, Steve works on the wheel throwing a pot in his studio in Alto Pass. Steve, a Southern Illinois native, studied ceramics at SIU, Kansas City Art Institute and University of Massachusetts.
For more information, Visit Alto Clay Works at 595 Main St. in Alto Pass, visit altoclayworks.com, send Steve an e-mail at steve@altoclayworks.com or call the studio at 618-697-4258.
Alto Pass, to the post office or bank or Grammer’s Market to catch up on the village news, and everyone stops to say hello or to talk. We love the orchards and wineries all around us and we love getting involved in community events. “Right now, we’re holding our clay camps for children – Kristie plans those lessons – and I’m working toward getting my big wood-fired kiln built before our next resident artist, Yoshi Fuji, arrives at the end of August.” Steve designed the two-chamber kiln that will be built from 4,000 fire bricks, currently stacked in the barn. The first chamber will hold mostly unglazed pots that will receive intense wood-fired surfaces reminiscent of Japanese Teawares, with a more rough and natural finish. The second will be for firing soda-glazed ware with clean, smooth surfaces. “We hope to start firing in September and making lots and lots of pots,” he said, practically giddy at the prospect. “I hope we can meet a need and build a community of artists around that kiln, all helping me build, fire and maintain it while producing some really beautiful, interesting and, of course, functional pottery.”
Steve is building a larger kiln at his facility.
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HOW TO
COURTESY TRIBUNE NEWS SERVICE
It really doesn’t take too much equipment to start your cooking life.
EQUIPPING YOUR
KITCHEN Start with the basics BY MARILYN HALSTEAD Whether you are moving to a new house and rethinking your kitchen equipment, returning to cooking after retirement or equipping your first kitchen, it is good to start with the basic kitchen tools. Here’s our guide to equipping a kitchen.
GETTING STARTED
A nesting set of microwave-safe, glass mixing bowls, a wooden spoon, a heatproof rubber spatula (scraper), a set of nesting measuring cups and spoons, and a glass measuring cup for liquids will get you through just about any recipe.
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“I keep a container full of tablespoons and teaspoons, so I can use them and not have to wash them every time I need another,” said Barbara Gillespie, formerly of Carbondale. I like the way she thinks. I suggest a set of nesting, clear glass Pyrex mixing bowls. They are reasonably priced and versatile enough to be used in the microwave or as serving containers. Also, you can often find older Pyrex sets in thrift stores or resale shops. They come in a rainbow of colors and are highly collectible. Essential utensils include a wooden spoon, a ladle, a rubber scraper (spatula) and a heatproof spatula (pancake turner). Find utensils that make you happy and feel good in your hand. Add a large cutting board and two
basic knives — a small, super-sharp paring knife (3- or -4-inch blade) and a medium size chef’s knife (usually an 8-inch blade). Find a knife that fits comfortably in your hand and that you feel confident using. A knife is an investment. Try several brands and buy the best quality you can afford. My favorite knife, purchased 30 years ago on my honeymoon, is a 7-inch chef’s knife. I bought a replacement ceramic knife of the same shape and size last year, and both are used frequently in my kitchen. Kitchen shears are one of my essentials. They can prevent common accidents when knives are used inappropriately. Use them to cut up chicken, to remove elastic bands from produce, to cut open pouches, snip herbs and cut raw bacon. One 8-by-8-inch baking pan means you can roast a couple of chicken breasts or bake a pan of brownies. Ovenproof glass or ceramic prove most versatile because they can be used in the microwave to reheat things. Trade up to a 9-by-13-inch baking pan, and you can bake a cake or a bigger batch of brownies. Purchase the best-quality nonstick skillets you can afford. The heavier the skillet, the less chance things will scorch. Look for a skillet that also can be used in the oven. A 10-inch skillet is handy for everyday cooking, and a 6-inch skillet is good for cooking eggs. For other cooking, use a large, nottoo-heavy pot for boiling water for pasta and vegetables and for making the occasional pot of soup. Buy a colander that won’t tip over in the sink when you pour the boiling water off pasta or blanched green beans. A can opener is a must. A hand-held model works well, but an electric model is quick and easy to use. Dish towels and dish cloths are essential for cleaning and washing dishes. Throw in some good pot holders and an oven mitt or heatproof kitchen glove. For small appliances, we suggest a hand-held mixer or inexpensive blender, timer and chopper. A basic Ninja Master Prep will help you make a quick salsa, chop onions or frozen drinks. It is inexpensive, versatile and easy to use.
THE WEEKDAY COOK
The difference between a novice cook and an accomplished cook is practice and a larger collection of kitchen equipment. Here are some items you may want if you are cooking every day. Spring-loaded tongs may be the tool that elevates the novice. Use them to turn shrimp in the pan, lift asparagus from the boiling water to check doneness, flip meat and poultry on the grill, toss salads,
remove hot potatoes from the microwave. Test them out in the store for comfort before you buy. Store them near the stove. Add a vegetable peeler, garlic press, whisk, citrus press, box grater and micro plane grater to make fast work of many kitchen tasks. Likewise, a salad spinner takes the chore out of rinsing gardengrown greens and lettuces. Add another knife or two, such as a serrated bread/ tomato knife and a long slicing knife Most kitchens for carving meat. welcome a basic A second cutting cookbook that board that can be offers recipes designated for raw for the simple, meat use is a smart everyday items idea. Look for like scrambled cutting boards that eggs, meatloaf, can be washed in salad dressings the dishwasher. and simple Upgrade to a soups. I use wire mesh colander the “Better from the standard Homes and plastic. Buy one Gardens New with a foot that will Cookbook.” stand by itself. Others prefer An instant-read the “Joy of thermometer Cooking,” makes sure your by Irma S. meat is cooked Rombauer, for to perfection. guidance and Find one that is inspiration. Also, easy to read and Taste of Home shatterproof. offers a series of A heavy-duty, cookbooks with enameled cast-iron tried-and-true Dutch oven comes recipes from with a hefty price real home cooks tag, but your stews, that feature braises, pasta sauces easy-to-follow and hearty soups instructions. will thank you. No more scorched chili or burned tomato sauce. You can even use the pan to bake bread or roast chicken. If you work, a slow-cooker is a foolproof way to have dinner ready when you return home. You put the food in, set the timer and cooking temperature and you are done. My newest version is programmable and has a lid that seals and locks for travel.
of cream. A stand mixer with a powerful motor will make easy work of cookie doughs, breads and beaten egg whites and cream. Six of my friends mentioned a KitchenAid mixer by name. They are the Dodge Charger of the kitchen, and essential for serious baking. For years, I did not have a larger food processor. A friend offered me a food processor that she did not use. I nearly wore it out. I use my food processor most in the summer for slicing and
MAKING
grating fresh vegetables, making pesto, pie crust and biscuits. Cast-iron skillets make browning a snap — the perfect pan for crispy potatoes, crusty chicken and great cornbread. Holiday cooks will need heavy-duty baking sheets for cookies and flatbreads. Pie plates, Bundt pans, muffin tins, cookie cutters and loaf pans all come in handy and make welcome gifts. — Additional sources include Facebook submissions, Tribune Media Services, www.realsimple.com and www.theeverygirl.com.
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THE ADVANCED ENTHUSIAST
A santoku knife or a second, larger chef’s knife will give you more options. If you don’t like chopping, invest in a small food processor to do the work for you. Add some kitchen appliances such as a powerful blender for super smoothies, creamy soups, chili sauces and batters. An immersion blender (also called hand-held blender or stick blender) is the best tool for pureeing hot soups and sauces right in the pot and can whip a small quantity Life & Style : Fall 2015 69
WHERE WE LIVE
DESIGNED WITH
NATURE IN MIND MAKANDA BIOLOGISTS HAVE BUILT THEIR HOME FOR SUSTAINABILITY AND LONGEVITY
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Nancy Garwood and Richard Thomas at home in rural Jackson County.
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WHERE WE LIVE
Cacti line the staircase in the home of Richard Thomas and Nancy Garwood.
A
STORY BY JOE SZYNKOWSKI ♦ PHOTOS BY RICHARD SITLER
s biologists living in London for 15 years, Richard Thomas and Nancy Garwood knew what they were looking for in a home upon their relocation to Carbondale: Space and trees. The Southern Illinois University professors designed their sprawling home from scratch, seamlessly melding the structure into Makanda’s wooded countryside. Some rooms convey the feel of a treehouse, especially the second-floor guest space with massive windows giving way to treetops and views of vibrant greenery. Other rooms are smaller in scale but still boast oversized windows, making the space feel even more connected with the nature around it. “London is an amazing place, but we wanted to spread out,” Thomas said. Together for 25 years and married
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Richard’s office is upstairs. It has a small balcony and plenty of light.
for 11, the couple also designed their home for life, joking about eventually having wheelchair races throughout the wide open ground floor. Thomas, originally from Texas, is an associate professor and director of Undergraduate Studies at SIU specializing in molecular genetics and molecular evolution. Garwood, brought up in New Jersey, is a research professor and curator within SIU’s Plant Biology department. Her experience as a tropical botanist has taken her across the world, most notably the Amazon Rain Forest of Ecuador. The couple met while working together at the National History Museum in London. The rest is history. “We have similar interests and styles so the whole process of designing the home was pretty easy,” Thomas said.
FITTING IN WITH NATURE
When they originally bellied up to the drawing board for their Makanda home nearly a decade ago, Thomas and Garwood had nature in mind. Parts of the exterior are lined in multi-colored natural stone. The honed, granite kitchen counter top is a natural beauty that contrasts with the stainless steel appliances and custom cabinetry. Sunlight beams across the home’s floors and walls through the numerous windows positioned perfectly for optimal sunlight in the winter. “In London, our house was 16 feet wide,” Garwood said. “There wasn’t much space for anything. Here, we
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WHERE WE LIVE
The rural Jackson County home was designed to combine indoor and outdoor living, with lots of windows and tall ceilings.
definitely are able to breathe.” Robust maple and cherry wood make up the interior’s design profile, with various shades of earth-toned paints complementing it from the walls. A geothermal heating-andcooling system keeps the home at a comfortable climate while using the earth’s natural processes. The maple flooring is certified by the Forest Stewardship Council. All these features were important to Garwood and Thomas, lifelong advocates for sustainable living and environmental responsibility. A group of expert local contractors and craftsmen helped make it happen. Ed Eads, President of May Construction and Consulting, served as general contractor on the job. “He helped in keeping things under control if they started to overwhelm us, and he has a wonderful eye for what works visually,” Thomas said. White and Borgognoni Architects in Carbondale led the home’s blueprint development. Chuck Harris with Little Grassy Construction handled the A custom-built library table in the master bedroom is made of two different types of wood.
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WHERE WE LIVE
A deep tub surrounded by windows provides a bright place to soak in the master bathroom.
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The open design creates an airy atmosphere, and bright décor compliments the house plan.
A walk-in, tiled shower is a feature in an upstairs bathroom.
stonework on the chimney and exterior. Kathryn Taylor of Design Gallery was instrumental in driving interior styling decisions. “We tried to stay local as much as possible for both for the resources and energy footprint, and also to prop up the surrounding economy,” Thomas said. Thomas and Garwood enjoyed the design experience but were excited when the house was move-in ready. “By the time it came to ordering and choosing the last doorknob, we were ready to be done,” Garwood said, laughing.
WORK AND PLAY
Thomas and Garwood have identical office spaces on the top floor, both looking out into the beauty of the woods. The rooms also feature partial balconies overlooking the vast wooded
lot, both practical and inspirational for two hard-working biologists. “My office window offers one of the best bird-watching views in the area,” Thomas said. There are pieces of London that made the trip with the couple. The dining room table can extend to fit a dozen people, perfect for the large parties and holiday get-togethers the couple often hosts. Other furniture and a couch were also brought across the pond, and serve as reminders of London living. And speaking of get-togethers, local wildlife traipses through the couple’s yard on a daily basis. One animal in particular, Chuckles the woodchuck, has made himself right at home by ravaging the garden broccoli and relaxing on the back deck. “Chuckles is quite a character,” Garwood said. Deer, birds, squirrels and even bobcats have made their presence felt in the backyard, reminding Thomas and Garwood of why they settled here. “We’ve counted over 120 different species of birds out here,” Thomas said, looking to the collection of feeders strung across the yard. Garwood also works hard on transplanting native species into the couple’s yard and removing nonnative invasive species so that the entire property will eventually only contain plants native to Southern Illinois. Human visitors are treated just as kindly in the home of Thomas and Garwood. The kitchen bar is lined with bowls and plates filled with fresh produce from the couple’s vegetable garden and the farmers’ market. Guests gather in the kitchen and dining room for food, and then scuttle into the cozy living room for relaxation. The light hardwood, fireplace, shelves of books and comfortable couch invite them to stay. And the views. Everywhere there are trees. “We really wanted to be where you could look over the woods rather than neighbors,” Garwood said. Except for Chuckles and a few of his friends, Thomas and Garwood got their wish. JOE SZYNKOWSKI is a freelance writer with Life & Style Magazine. Reach him at joe@jskiwrite.com or follow him on Twitter @JoeSzynkowski.
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OUT & ABOUT
Pick your place,
pack your basket,
plan your picnic Southern Illinois is filled with hundreds of thousands of acres of majestic woodlands and spectacular lakes. It is also filled with thousands of acres of orchards and cropland. Combine all these things, and we have the makings of a feast for your eyes and for your soul, a feast that will satisfy your appetite for good food and good times.
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BY DEBBIE MOORE
PICNIC RECIPES
A picnic is defined as an excursion during which a meal is eaten outdoors. Modern picnics take their roots in European Medieval times, when hunting banquets and royal feasts were served outdoors. Make your next Southern Illinois excursion a picnic filled with great food and beautiful scenery.
EASY PIMENTO CHEESE SPREAD In a food processor, blend 8 ounces of cream cheese with two big chunks of roasted red pepper, 3 cups of shredded cheddar cheese, 3 tablespoons of sweet chili sauce and a drizzle of sriracha sauce. Blend well and add more of the sauces to satisfy your own tastes.
PRIVATE SOLITUDE IN THE SHAWNEE If you are looking for a picnic spot that is a little bit romantic and a whole lot private, Pomona Natural Bridge is the perfect choice. Although rustic, the hike to the bridge from the small parking lot is short enough to make it easy to carry in a basket of food and a bottle of local wine. This secluded site is just minutes north of Pomona, off Illinois 127. Take a blanket to spread on the shaded natural stone bridge and enjoy an easy meal of locally made Marcoot Jersey Creamery farmstead cheeses, a good loaf of bread and a bottle of wine that you can pick up at any of the wineries located on the way to Pomona. If you have time, make a batch of Pimento Cheese Spread to enjoy with your favorite cracker assortment. Pomona Natural Bridge is made of sandstone and has been carved out by erosion over millions of years. It is approximately 90 feet long and as wide as 8 feet at one point. The bridge stretches over a typically dry creek bed that is 30 feet below. The site is a part of Shawnee National Forest and is surrounded by oak, hickory and beech trees. When picnicking in secluded spots like Pomona Natural Bridge, always remember to carry out whatever you carry in.
PACK IN UP FOR THE PARK
This is the time of year for family picnics and outings with children. Murphysboro’s Riverside Park is equipped with several picnic tables, pavilions and playgrounds that children love. Remember, you don’t have to prepare all of your picnic fare from scratch. Murphysboro is the Barbecue Capital of Illinois, so take advantage and pick up a couple pounds of barbecue from one of the little city’s popular restaurants. You could eat local produce by making a Grilled Vegetable Salad that is great served warm or cold. Grab a couple of bags of healthy chips, load a cooler with iced-down beverages and make this family picnic easy. The most important part, after all, is spending time together. Riverside Park was originally called Buster Brown Park. The land was donated
GRILLED VEGETABLE SALAD
THE SOUTHERN FILE PHOTO
Guests take in the music at the bandshell during the 2013 Riverside Blues Festival in Murphysboro.
by Brown Shoe Co., and the park was established in 1907. The park includes a grandstand and a bandshell, both of which were constructed as part of the Works Progress Administration projects in 1939. The historic bandshell was added to the National Register of Historic Places in 2012. In 1928, a veterans’ monument was dedicated at the park. It was rededicated in 2006 and now includes a Remembrance Walk paved with engraved bricks bearing the names of veterans of all wars.
BIG GATHERING AT THE LAKE
Invite your friends to join you for a Saturday evening get-together. Rend Lake is a perfect place to find a spot that provides the backdrop of the sun setting over the water. Take along some extra things, and turn the typical rustic picnic table into a formally appointed dining table complete with a tablecloth, fabric napkins, silverware, china plates and crystal wine glasses. Enjoy your sparkling tablescape as the sunlight turns to moonlight. Make the setting beautiful, but keep the meal simple by serving locally grown, vine-ripe tomatoes stuffed with an earthy quinoa salad. Crusty bread with plenty of sweet butter and a good bottle of wine make a perfect meal. Rend Lake is in Jefferson and Franklin counties, just off Interstate 57. It has 18,900 acres of water and another 20,000 acres of land with scores of recreational opportunities. You can spend the afternoon at the beach or on the water in a rented boat before retiring to your evening picnic. Leisurely hikes, horseback riding and enjoying Rend Lake Bike Trail are also options for spending time before relaxing for that evening meal.
Use any combination of your favorite garden-fresh summer vegetables such as zucchini or yellow squash, red or green bell peppers, scallions, broccoli and cauliflower. Cut the vegetables into bite-sized chunks and toss them in olive oil. Grill them over medium heat, turning once, until they are crisp tender. Make a vinaigrette dressing by whisking together 2 tablespoons cider vinegar, 1 tablespoon olive oil and 1 tablespoon of honey. Add ½ teaspoon of sea salt and a few grinds of black peppercorns. This amount of vinaigrette will easily coat 6 cups of vegetables. Toss the salad and serve it at room temperature. TOMATOES STUFFED WITH QUINOA SALAD Use heirloom tomatoes and make this picnic dish even more enticing. Clean, core and hollow out 6 mediumsized tomatoes. Use a spoon to scoop out all the extra juice and seeds. Stuff the tomatoes with this zesty salad and serve with extra salt and pepper to satisfy individual tastes. To make the salad stuffing, add the following ingredients to 4 cups of cooked and drained quinoa: ¼ cup pine nuts or sliced almonds, 2 Tablespoons chopped fresh cilantro, 2 Tablespoons fresh lemon juice and ½ cup of chopped green olives. Stuff the tomatoes with this salad. Add chunks of feta cheese and a sprinkle of additional chopped cilantro to the top for more flavor.
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PARTING SHOT
p.s. PHOTO BY BYRON HETZLER
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A butterfly samples the zinnias at Chautauqua Bend Flower Farm between Carbondale and Murphysboro.
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