
2/36
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3/36
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4/362 Illinois Farm Bureau

J.H. HAWESELEVATOR

All stories in the last issue of

Partners were well written and so

enjoyable we want to congratulate

you on the wonderful magazine.

My husband and I have been the

tour guides of the J.H. Hawes

Elevator in Atlanta [Storing

History, Fall 2011] since the

elevator opened for tours. We have

just given up the job and turned it

over to a wonderful man named

Homer, and he is doing a great job.

The article on the Hawes elevator

was so accurate and one of the

nicest articles ever written about

the elevator. We want to thank you

for the fine article and look forward

to many more enjoyable issues of

your wonderful magazine.

Jim and Marjorie Ann ColemanAtlanta, Ill.

HOW MUCHPUMPKIN?

The recipe for Henriettas

Pumpkin Bread [Pumped for

Pumpkin, Fall 2011] says 1 can

pure pumpkin please state the

size of can. I went on [your website]

and found it, but there is a 29

ounce can also.

Judith Annvia ilfbpartners.com

WRITE TO USEmail us at [email protected].

We welcome any feedback,

story ideas, gardening questions or

recommendations for our events section.

LETTERS/MAP

This Issueat a Glance

1. Belgian Chocolatier Piron

in Evanston

2. HoKa Turkey Farm in Waterman

3. Christmas Walk at

Heritage Canyon in Fulton

4. History and holiday fun

in Galena

5. Christmas with the Lincolns

in Springfield

6. Christmas Candlelight Tours

in Quincy

7. Flesors Candy Kitchen

in Tuscola

8. Chainsaw art in Granite City

9. Bald eagle tours at PereMarquette State Park

GROWINGChicagohighschoolfocusesonagriculturecurriculum

anEducation

STORINGHISTORYRoute 66museumelevatesgrainspastandpresent

PUMPEDFORPUMPKINRECIPES

VIEWFINDERFarmerreaps harvestofphotographs

FALL2011

ILLINOIS FARMBUREAU

AQUARTERLYMAGAZINEFORMEMBERS ILFBPARTNERS.COM

13

6

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8

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CONNECT WITH USLIKE US ON FACEBOOK

facebook.com/ illinoispartners

WATCH OUR VIDEOS ON YOUTUBE youtube.com/ illinoispartners

FOLLOW US ON TWITTER

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READ PAST ISSUES ANDONLINE-ONLY MAGAZINES

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Editors note: We heard from a few

of you about this. The recipe calls for

the 15-ounce can of pure pumpkin

(or 15 ounces homemade pumpkin

puree). We apologize for the

omission, and please note that we do

update our recipes online as soon as

we learn of any errors or confusion.

Sorry for the inconvenience!
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5/36

Every Issue5 PRAIRIE STATE

PERSPECTIVEChristmas by candlelight

but not by choice

6 ALMANACTis the season to nd an Illinois

Christmas tree

17 COUNTRY WISDOMNew legislation means new

rules on death and taxes

20 RECIPESWarm and hearty recipes are

simple in the slow cooker

24 GARDENINGAs owers grow and bloom, so

do the people who plant them

30 WINTER EVENTSCelebrate the holidays at the

Lincoln Home in Springeld

ON THE COVERPhoto by Antony BoshierA farmer holds a one-week-oldturkey at Kauffman Farms inWaterman.

Features

8 Sweet ReunionTuscolas family-owned candy shopis a nostalgic treat

12 Talking TurkeyKauffman family farm raises safe, savorybirds for consumers holiday dinners

18 He Came, He SawedChainsaw artist Brian Williscarves designer firewood

26 Travel Illinois: GalenaGalena is a historic gem justwaiting to be discovered

18

20

MORE ONLINEWatch videos, read stories and

browse photos atilfbpartners.com.

CONTENTS

Winter 2011-12 ilfbpartners.com 3
http://ilfbpartners.com/http://ilfbpartners.com/http://ilfbpartners.com/http://ilfbpartners.com/



FARMWoolly Wonders

Sheep are the most prevalent producers of wool, though it also comes

from rabbits, goats and alpacas. Find out which animal provided the

fiber for your favorite sweater atilfbpartners.com/wool .

ilfbpartners.comVISIT OUR WEBSITE FOR VIDEOS, STORIES, RECIPES AND MUCH MORE

FA R M FOO D FIN D S R E S OU RC E S

grow, cook, eat, learn

RECIPES, TIPS AND FOOD FOR THOUGHT

FINDSEagles Fly High

Did you know Southwestern Illinois is home to

the second-largest over wintering bald eagle

population in the world? Learn more at

ilfbpartners.com/bald-eagles .

Find food gifts and holiday treats atfarmflavor.com

VOLUME 4, NO. 4

AN OFFICIAL MEMBER PUBLICATION OF THE ILLINOIS FARM BUREAU

ILLINOIS FARM BUREAU

Publisher Dennis Vercler

Editor Dave McClelland

Associate Editor Martin Ross

Production Manager Bob Standard

Photographic Services Director Ken Kashian

President Philip Nelson

Vice President Rich Guebert Jr.

Executive Director of Operations, News & Communications

Chris Magnuson

Managing Editor Jessy Yancey

Copy Editor Jill Wyatt

Proofreading Manager Raven PettyContent Coordinator Blair Thomas

Contributing Writers Charlyn Fargo, Cathy Lockman, Martin

Ross, Jessica Mozo, Jan Phipps, Joanie Stiers, Lorraine Zenge

Media Technology Director Christina Carden

Senior Graphic Designers Laura Gallagher, Vikki Williams

Graphic Designer Taylor Nunley

Media Technology AnalystsBecca Ary, Chandra Bradshaw,Lance Conzett, Michele Niccore, Marcus Snyder

Photography Director Jeffrey S. Otto

Senior Photographers Jeff Adkins, Brian McCord

Staff Photographers Todd Bennett, Antony Boshier

Web Designer Richard Stevens

Ad Production Manager Katie Middendorf

Ad Traffic Assistants Krystin Lemmon, Patricia Moisan

Information Technology Director Yancey Bond

I.T. Service Technician Daniel Cantrell

Accounting Diana Guzman, Maria McFarland, Lisa Owens

County Program Coordinator Kristy Duncan

Office Manager Shelly Miller

Receptionist Linda Bishop

Chairman Greg Thurman

President/Publisher Bob Schwartzman

Executive Vice President Ray Langen

Sr. V.P./Operations Casey Hester

Sr. V.P./Sales Todd Potter, Carla Thurman

Sr. V.P./Agribusiness Publi shing Kim Holmberg

V.P./Visual Content Mark Forester

V.P./External Communications Teree Caruthers

V.P./Content Operations Natasha Lorens

Controller Chris Dudley

Marketing Creative Director Keith Harris

Distribution Director Gary Smith

Illinois Farm Bureau Partners is produced for the Illino is Farm

Bureau by Journal Communications Inc., 725 Cool SpringsBlvd., Suite 400, Franklin, TN 37067, (800) 333-8842.

All rights reserved. No portion of this magazine may be

reproduced in whole or in part without written consent.

Illinois Farm Bureau Partners (USPS No. 255-380) is issued

quarterly by the Illinois Agricultural Association,

1701 Towanda Ave., P.O. Box 2901, Bloomington, IL 61702.

Periodicals postage paid at Bloomington, IL 61702 and

additional mailing offices.

The individual membership fee of the Illinois Agricultural

Association includes payment of $3 for a subscription to

Illinois Farm Bureau Partners.

POSTMASTER: Send change of address notice s on Form 3579

to Illinois Farm Bureau Partners, P.O. Box 2901, Bloomington,

IL, 61702-2901.

Member

Association of Magazine Media

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Custom Content Council

Please recycle this magazine
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7/36

A dreaded scene unfolded for our family Christmascelebration on the farm a few years ago. The host cook,my mother, lost power 15 minutes before dinner wascomplete. The newborn pigs heat lamps turned cold inthe barn. That lamp protected them from a temperatureof zero that felt much colder with 25 to 30 mph winds.

The night before our family holiday party, the hogswere heavily bedded, and Mom baked homemade rolls.

She routinely anticipates weathers dire consequences andpredicted the outage. She knew just as well as the powercompany that forecasted high winds for the day of ourfamily gathering would be enough for us to lose powerafter the recent half-inch ice storm. She started themeatballs early, but, as it turned out, 15 minutes too late.The oven stopped heating just before they were done.

Of more critical concern were the pigs in the barn,particularly the baby pigs that spend the first few weeksof their lives under a heat lamp at around 80 degrees. Themen drove to the local farm equipment store for a secondgenerator and borrowed a third from a neighbor. This

allowed one generator for the house and two for the pigsin the farrowing barn, where the furnace and heat lamps

were too much for one generator to handle.In the meantime, Mom considered postponing the

celebration. She had planned a couple weeks in advancefor a smooth day, and now she wasnt even able to shower,as their country home needed electricity to pump waterfrom the well. We kids and the grandkids insisted it

would be OK.What developed was enough for my suburban-reared

sister-in-law to blog about her newest adventure in the

country after less than two years of marriage to a farmer.I had never witnessed survival mode, where everyonewas working to do what they could to make sure we and

the livestock would survive without power, she wrote.My dad, brother and husband simultaneously worked

to tend to the livestock and fix Mom with minimalhousehold electricity. The farms herd of hogs is relativelysmall, allowing them to heat just one building and its heatlamps to keep the mothers and babies warm. Meanwhile,Dad used his farm-acquired electrical skills to use agenerator to power the furnace, fridge, kitchen lights and a

few outlets for two crock-pots with meatballs and potatoes.We ate by candlelight, only two hours late, with plenty

of hearty, home-cooked food, despite the power outageeliminating one casserole from the menu. The guys againchecked the livestock, and we proceeded to open giftsaround the unlit Christmas tree. We pulled open thedrapes to bring in as much gray light as possible whilethe spirit of the season filled the room for one of ourmost memorable celebrations.

As much as we plan ahead for lifes most cherishedtraditions, we often most remember the unplanned inour lives. My husband recalls a chi ldhood Christmas Day

spent between the emergency room and home withoutgoing to Grandmas house because his sister developeda fever that spiked to 105.3.

I remember the holiday when Mom shattered a glassfrom the cupboard into a favorite bar-cookie dessert,ruining its enjoyment for the day but forever giving therecipe a story.

I smile about the year our brother-in-law broughtBritish party crackers from his homeland. After reviewingtheir contents, Grandpa, at age 93, wore a metallic-goldpaper crown from his party cracker while quietly and

fervently eating his mashed potatoes with completedisregard to his appearance.Our candlelit Christmas joins the list.

Generators save the pigs and holiday dinner

Candlelit Christmas

ABOUT THE AUTHORJoanie Stiers writes from West-Central Illinois, where the

pigs in the barn at the family farm earned as much attentionas the presents under the tree during a Christmas party.

PRAIRIE STATE PERSPECTIVE



8/36

A Yorkville soybean farmer was part of a team that helped send soy

flour to families in Afghanistan.

Bill Wykes, director of the American Soybean Associations World Initiative

for Soy in Human Health, traveled to Portsmouth, Va.,

to see 3,525 50-pound bags of the protein-rich soy flour leave

the Port of Virginia en route to help feed 5,000 Afghan women

and their families.Wykes also serves as a director for the Illinois Soybean Association.

SENDING SOY TO AFGHANISTAN

Treat Your FriendsThis holiday season, give the gift of handmade Belgian

chocolates from a Chicago area chocolatier.

Trained in Belgium, Robert Piron and his brother, Fred,

opened a small European-style chocolate shop in Evanston

to bring the flavors and richness of fine Belgian chocolate

to Chicagos North Shore. Celebrating more than 20 years inbusiness, the Piron brothers make all of their treats by hand

using fresh butter and cream, as well as a variety of flavors

and ingredients imported from Europe.

Go simple with marzipan or truffles, or enjoy a decadent

delight such as the Pat de Noisette chocolate diamonds

filled with milk chocolate, hazelnut praline and diced pecans.

Buy the chocolate online atwww.belgchocpiron.com, or

visit Belgian Chocolatier Piron at 509-A Main St. in Evanston.

Farm Focus: PotatoesThe potato is the most important non-cereal crop for feeding the world, ranking

behind corn, wheat and rice. The starchy vegetable is about 80 percent water and

grows best in a long, cool season. Here are some other potato facts:

After dairy products, potatoes are the second most consumed food in all of the

United States.

The average American eats just under 140 pounds of potatoes every year more

than 50 pounds fresh, 55 pounds frozen, 2 pounds canned, 13 pounds dehydrated

and almost 17 pounds of potato chips.

Illinois potato producers harvested 5,600 acres in 2010, up from 5,200 acres in 2009.

In 1995, potato plants were taken into space aboard the space shuttle Columbia.

This marked the first time any food was ever grown in space.

Find more potato fun facts and links to our favorite potato recipes at

ilfbpartners.com/farm-focus-potatoes .

Sources: Food and Agriculture Organization of the United Nations, Idaho

Potato Commission, National Agricultural Statistics Service

6 Illinois Farm Bureau
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9/36Winter 2011-12 ilfbpartners.com 7

Here are some safety tips to keep in mind if you have to get behind the wheel

during icy or snowy weather:

Drive slowly, and allow at least three times more space than usualbetween your car and the vehicle in front of you.

Brake gently to avoid skidding. If your wheels start to lock up, ease off the brake.

Dont use cruise control or overdrive on icy roads.Find more tips atilfbpartners.com/winter-driving-tips.

ROAD RULES FOR WINTER WEATHER

Trees & TrimmingsTis the season to traipse across Illinois farms with your families in

search of the perfect tree.

Phillipstown Christmas Tree Farm in Crossville offers pines and firs as

well as garland, wreaths and other Christmas decor. Its open 9 a.m. to 5

p.m. daily, weather permitting. Contact this Southern Illinois tree farm at

(618) 966-3641.

Four Es Trees in Decatur grows several varieties of fir, spruce and pine

trees that visitors can choose and cut themselves. Wreaths, roping and

boughs are also available at this Central Illinois farm, open from 9 a.m. to

5 p.m. (noon to 5 p.m. on Sundays). To learn more, call (217) 864-4704.

Find firs, pines and spruces as well as fresh wreaths and hot cider at

Christmas Tree Forest at Flora Tree Farm in Belvidere in Northern Illinois.

For more information, visitwww.christmastreeforest.com.

Each of these farms opens around the third weekend of November. Find

even more tree farms at ilfbpartners.com/christmas-trees .

Growingthe Market

A University of

Illinois Extension online

marketing program isgrowing and adding

new features to better

serve both farmers and

consumers. The 8-year-

old marketing database

MarketMaker connects

the people who grow

our food with those

looking to eat locally.

The website,

originally startedin Illinois, has since

expanded to include

16 states.

Recent improvements

to the online resource

have made it more

consumer friendly. New

mapping tools have

expanded the ability to

search for farms with

retail operations and

other business outlets.

Another new

function highlights the

in-season products,

linking to lists of all

participating growers,

farmers markets

and stores that sell

that item.

You can find

MarketMaker online atwww.marketmaker.

uiuc.edu.

ALMANAC
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11/36

Tuscolas family-owned

candy shop is a nostalgic treat

REUNIONSTORY BY Cathy Lockman

PHOTOGRAPHY BY Antony Boshier

Where can you sit on a100-year-old stool at an original marble sodafountain and sip an old-fashioned ice cream

soda or a Green River phosphate while

enjoying a handful of homemade toffee,

a freshly made caramel apple or a selection

of hand-dipped chocolates?

For those traveling near the Central

Illinois town of Tuscola, the answer is just

down the street and around the corner at

Flesors Candy Kitchen. This family-owned

confectionery has been a local favorite since

Gus Flesor traveled from Greece and opened

his doors in 1901.

MANY TASTY RETURNS

The candy kitchen is a return destination

for anyone looking for a taste of small-town

Illinois.

Flesors is the one place former Tuscola

residents are sure to visit when they return

for class reunions and family celebrations,

says Dan Ponder, a longtime customer.

But no one would be coming back to

the candy kitchen if Gus Flesors

granddaughters, Ann Flesor Beck and

Devon Flesor Nau, hadnt come back first.

The sisters, who grew up sitting on those

stools and then working the soda fountain

and the cash register, never intended to

enter the family business. In fact, Beck had

been an administrator and management

consultant on the East Coast for 25 years,

and Nau had taught English at Eastern

Illinois University for nearly 20 years when

the two considered reopening the business

that had closed in the late 1970s after their

father, Paul, retired.

SWEET

Flesors Candy Kitchen reopened in 2004, thanks to the hard work of Devon Flesor Nau, left, and her sister,

Ann Flesor Beck. Established by their grandfather in 1901, the confectionery had closed in the 1970s.



12/36

I had come to town and saw the

for sale sign on the building, and

that started me thinking about what

it would take and what it would mean

to reopen the store, Beck says. Weknew it would be a challenge, but

also an opportunity for us to get back

to our roots and to do something for

the community.

Beck was right on both counts.

The challenge was made a little easier

through economic incentives

provided by the city and the state, but

the real coup was finding out that al l

of the former candy kitchens fixtures

had been removed from the now-

deteriorating building and were never

sold. In fact, they had been kept by

the original buyer and preserved

for more than 30 years.

The fix tures included not only the

marble soda fountain and stools, butalso the original wood cabinets,

booths, tables, etched glass mirrors

and stained glass lamps, as well as the

marble slab candy-making tables,

copper kettles and popcorn machine.

Knowing they had the treasured

fixtures to begin their business, the

sisters purchased the building in

2003 and began an extensive

renovation, which included restoring

the original mosaic floor and tin

ceiling, and cleaning and

refurbishing all the wood. One year,

almost a mill ion dollars and untold

hours of sweat equity later, Flesors

Candy Kitchen reopened.

OLD TRADITION, NEW

BEGINNING

Renovating the building was one

step. Learning to make the candy

by hand was a second.

The recipes we had were little

more than a list of ingredients and a

temperature, says Nau. There were

also some notes that my grandfather

and dad had made, but we had to

learn by doing. When we weregrowing up, our mother taught us

how to dip the candy, but actually


Sisters Beck and Nau, top right, make Flesors divinity, hand-dipped chocolates, peanut brittle and other treats the same way they were

made 100 years ago. They also still serve old-fashioned soda fountain drinks and phosphates using the shops original fixtures.


13/36

IF YOU GO ...Flesors Candy Kitchen

is located at the corner of

Main and Sale streets in

Tuscola. It is open from 9

a.m. to 5 p.m. Monday

through Saturday and

11 a.m. to 5 p.m. on Sunday.

Lunch is served daily from

11 a.m. until 3 p.m.

In addition to the wide

selection of chocolates

available year round,

Flesors offers an array of

candy specialties for the

holidays.

For more informationor to order online, visit

www.flesorscandy.com

or call (217) 253-3753.

cooking the candy was considered

a mans job, so our brother, Scott,

learned that while we worked the

cash register.

The old tradition now had a freshstart. Scott came in from Michigan

and taught his sisters the art of candy

cooking. Nau became the chief

confectioner, wielding big copper

kettles of Illinois corn syrup to whip

up batches of honey-salted caramels,

peanut brittle, divinity and chocolate

treats, including their signature

turtle candy called Pauls Pecan

Favorites, after their dad. The sisters

then added more seating and a bistro

menu, which features a wide variety

of sandwiches, salads and daily

specials, so customers can enjoy

lunch along with their sweet treats.

HOME SWEET HOMEEvery morning, a group of Tuscola

businessmen, which includes Ponder,

starts its day with coffee at Flesors.

He remembers Gus attending a

community concert more than 75

years ago and handing out tokens

for a free nickel Coke to all the

musicians. He was always generous

to the kids, says Ponder, who was an

8-year-old cornet player at the time.

According to Jack Allen, anothermember of the group, the sisters have

followed in their grandfathers

footsteps. The women, and the store,

are valuable community assets, he

says. Not only do they make great

candy, they also donate generously

to the town, provide jobs for localresidents and bring visitors to

Tuscola.

Many of those visitors comment

that Flesors reminds them of their

childhoods. And while the Cokes

may no longer be a nickel, the

handmade treats, nostalgic ambiance

and small-town hospitality are

reminiscent of an earlier time.

Says Nau, When people step into

our store, we do our best to make

them feel at home.

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15/36

Kauffman family farm raises safe,

savory birds for consumers holiday dinners

urkeySTORY BY Martin RossPHOTOGRAPHY BY Antony Boshier

Kauffman Turkey Farms atWaterman has supplied fresh oven-readyturkeys for Northern Illinois tables for more

than 75 years. Founding farmer Howard

Kauffman left his indelible mark on the still-

thriving operation: The HoKa turkey is

a regional fixture.

Some things have changed under son

Roberts watch. Advanced breeding hasproduced a more robust bird, and consumers

demand ever more from their turkey.

Some things remain the same. Even at a

whopping 80,000 birds, the Kauffmans run

one of the countrys last independent family

turkey farms with its own federally inspected

dressing plant. His turkey is fresh and local,

but Robert Kauffman resists trendy

catchphrases such as organic or free range.

And Kauffman remains steadfast in

one key commitment: Safety f irst.

The DeKalb County farmer raises birds

both on the range and, during the winter,

in what he refers to as the house an

environmentally regulated indoor facility.

Responsible care is a crucial factor in

consumer safety, welfare of the turkey flock

and the Kauffmans bottom line.Every year, the turkey were raising is

slightly different, Robert Kauffman says.

[But] the way we keep that bird healthy

hasnt changed. You start off with a very

clean environment we do a complete

cleanout and disinfection after a f lock has

left. We try to keep the entire building, the

entire environment, the water lines as clean

as possible and get that bird off to an

Robert Kauffman holds a young turkey, known as a poult, at his farm in Waterman, an independently

operated and family-owned turkey farm. His father, Howard Kauffman, began raising turkeys in 1933.

alking



17/36

BUY LOCALHoKa turkeys are available

at the Kauffman farm in

Waterman, and in meatmarkets, independent

grocery stores and some

specialty chains

throughout Northern

Illinois. For farm hours and

a list of stores selling the

turkeys, call (815) 264-

3470 or visit www.hokaturkeys.com.

excellent start. Its not really going to have

a developed immune system for at least five

weeks. We have to keep it healthy.Consumer safety is a watchword

throughout the turkey industry. Central

Illinois annual Tremont Turkey Festival is a

gobbler gobblers dream (attendance reached

record levels last June, with workers at one

point serving 1,000 turkey sandwiches per

hour). According to 2011 festival

co-chairman Jim Moore, the Tazewell

County event also has become a model

for public safety, from the compressed-air

injection of the marinade that givessandwiches their smoky flavor to the gas

grilling that has supplanted charcoal cooking.

Tremonts 46-year-old celebration is one

of the largest U.S. festivals still allowed to

prepare its own food. Birds are processed and

frozen out-of-state, thawed carefully, injected

with the marinade and stored at a prescribed

temperature prior to grilling. Public health

officials from throughout the country visit

the small-town gala to show other festivals

how to do this stuff, Moore says.The Kauffmans own health and safety

program includes early vaccination for

routine turkey diseases. Kauffman is sensitive

to the public debate over antibiotic use in

mature poultry. He uses veterinary drugs

only when unexpected threats put consumers

at risk or may cause animal suffering.

He questions the concept of antibiotic-

free meat, citing federal standards that

assure birds are clean and clear of antibiotics

by the time they reach market.

The majority of our turkeys do not

receive any antibiotics once they are on

the farm at one day of age, he explains.

However, we do treat flocks that get sick.

We feel thats the right thing to do.

Kauffman takes a number of precautions

to prevent disease. In order to maintain a

secure environment, he discourages visitors

from entering the turkey house. Visiting

farmers or industry colleagues wear

disposable boots and sometimesprotective coveralls to prevent disease

transmission between flocks.

If modern birds are more highly

protected, theyre also meatier. Breeders

have increased breast mass to produce a

table bird with more white meat, which has

fewer calories, less fat and cholesterol, and

more protein. While satisfying consumer

demand, that also has led to misconceptions

about turkey welfare.

Kauffman stresses that while his birds

may not be free range per se, his birds

do remain mobile. They walk to the feeder;

they walk to their water, he says. If they

were to collapse under their weight, he says,

as their caretaker he would have done

something drastically wrong.

Kauffman sees range-only production

as a real challenge. Turkeys on open range are

potentially exposed to pigeons, migratory and

predatory birds, coyotes, skunks and disease-spreading organisms. The range is much more

stressful on the turkeys than the house, which

offers heat and shelter during the winter

months and shade and air circulation on

sweltering summer days, he explains.

People driving by our farm can see for

themselves how we keep over 20,000 turkeys

on open range, Kauffman says. However,

our later flocks are not grown outdoors as

they will be too small to face the harsh year-

end weather. They do receive extra roomand, of course, our expert care.

After all, as with any livestock or poultry

operation, the responsibility of animal care

is at the forefront of this farm. That

commitment to safe, healthy and great-

tasting turkeys has kept families enjoying the

holiday tradition of a HoKa turkey dinner

since 1933 and for generations to come.

Animal care and welfare are Robert Kauffmans main responsibilities as a turkey farmer. His farms health

and food safety program ensures that HoKa brand turkeys are safe and tasty products for consumers.

http://www.hokaturkeys.com/http://www.hokaturkeys.com/http://www.hokaturkeys.com/http://www.hokaturkeys.com/http://www.hokaturkeys.com/


18/36

The Secret Lifeof the Turkey

An estimated 88 percent of Americans

surveyed still serve turkey for Thanksgiving.

The average table bird is 15 pounds,

sporting about 70 percent white and 30percent dark meat.

In 2009, roughly 250 million turkeys were

raised nationwide. Turkey consumption has

risen more than 100 percent since 1970, and

Illinois annually supplies some 2.7 million

birds to feed that need.

But do you know your turkey, really?

Chew on this:

GROUP DYNAMICS

Turkeys exhibit a definite flock mentality,with birds often acting and reacting with

what appears to be a single mind. Every

flock has its own personality, turkey

farmer Robert Kauffman says. Some

flocks are noisy. Some flocks like to

wander. Some flocks just like to hang

tight to their feeders.

BIRD BRAINS

The turkey is an emblem of holiday

family unity, a virtual symbol of dietaryvirtue in the breakfast or lunchmeat aisle.

Gobblers even hob-knob with the president

for photo ops. But Kauffmans the first to

admit theyre no geniuses. You ever heard

people say that birds are the modern

dinosaur? he inquires. That explains a lot

to me. They have a very primitive brain.

GLUTTONOUS GOBBLERS

Turkeys are omnivores: Like the kid in

the cereal ad, theyll eat nearly anything.According to Kauffman, that may include

anything that crawls or buzzes, hose ends,

rocks, even the occasional arrowhead.

Kauffman strives to keep his birds on a

more disciplined diet of home-raised corn

and soybean meal processed under tightquality controls. He questions claims that

some open-range poultry are raised on a

vegetarian diet. Did they tell that chicken

it couldnt eat a bug while its out on range?

Kauffman wonders.

WHITE CHRISTMAS

The common commercial turkey displays

white plumage simply because the color has

been bred out. Pigment in the feathers can

discolor the birds skin during dressing,resulting in a less appetizing supermarket

presentation.

GENDER EQUALITY

Whats better eating, the hen or

the tom turkey? The consensus: Theres

no difference in taste between males

and females.

DRUMSTICKS AND DROWSINESS

Beyond the carb-loaded overindulgenceof the traditional holiday table, a hearty

turkey dinner is indeed conducive to post-

celebratory napping. Turkey is naturally

high in the amino acid l-tryptophan, which

is believed to produce a calming effect.

BIRDZILLA?

Kauffmans largest turkey to date

weighed in at 50.12 pounds, dressed.

However, a bird that hefty is difficult to

handle or dress. Generally, we dont wantto have anything over 40, he says.

- Martin Ross

Learn turkey trivia from bird brains to birdzilla

# BY THENUMBERS

250million turkeys raised inthe United States in 2009

2.7million turkeys raised in

Illinois on average each

year

15pounds that the average

turkey weighs

50.12pounds that the largestturkey at Kauffman Farms

ever weighed



19/36

COUNTRY

WISDOM

ABOUT THE AUTHORJoe Buhrmann is a Certified Financial Planner

certificant and the Manager of Financial SecurityField Support for COUNTRY Financial. Visit COUNTRY

on the web at www.countryfinancial.com.

When our country was in its infancy, statesman

Benjamin Franklin penned the phrase, The only thing

certain is death and taxes. For years, that quote held true.

Taxing bodies, large and small, have levied taxes, and

have frequently sought the rich and, in particular, those

who were both rich and dead. Ive often thought that our

government targets this group as its members dont vote,

nor do they write letters to their representatives.

UNCERTAIN TIMES

Over the last 10 years, the estate tax legislation was on

a series of relatively predictable annual changes. All that

changed in December 2010 when Congress passed estate

tax legislation that included the following:

A top tax rate of 35 percent.

A $5 million-per-taxpayer exemption for lifetime

gifts and transfers at death.

The $5 million exemption is portable, allowing (in

the case of a married couple) the estate of the second

spouse to die to utilize any unused portion of the f irst

spouses exemption (certain requirements apply).

Without further legislation, these changes will end

after Dec. 31, 2012. The top tax rate will revert to 55

percent, the exemption will revert to $1 million and

the portability provision expires.

While these changes apply to federal estate taxes, many

states enacted their own estate tax legislation. The federal

estate tax exemption increased to $5 million per taxpayer.

However, the Illinois exemption is only $2 million (and

the state has a top tax rate of 16 percent). In addition,there is no provision for portability under the Illinois

estate tax.

WHATS THAT MEAN TO ME?

Your gross estate may include the value of your home,

personal possessions, investments, bank accounts, retirement

plans, business interests and proceeds from life insurance

you own on your life as well as life insurance on others for

which you have the power to change a beneficiary or borrow

against the policy. Someone with a home and retirement

assets could be well within the federal estate tax exemption,but now could be subject to the Illinois estate tax.

Someone with a $3 million taxable estate may not be

subject to the federal estate tax, but could face an Illinois

estate tax of more than $167,000. And, with the state of

affairs at both the federal and state level, there is little that is

certain or predictable when it comes to death and taxes.

WHERE TO FROM HERE?

Estate planning is more than just minimizing taxes or

making sure your estate is distributed as you want to your

heirs. Its designed to identify the best way to accumulate,

preserve and protect your wealth by implementing a plan

to meet all of your objectives. A well-prepared estate plan

can help with lifetime management issues as well as assist

you with passing on your assets at death.

A number of estate planning tools are available. Its

important to work with a qualified professional in this

area. Your estate planning team may include an attorney,

tax professional, trust administrator, insurance

professional and f inancial adviser.

With a little foresight and planning, you and your team

of experts can develop a tangible plan that provides thecertainty of meeting your needs today and provides the

flexibility to deal with uncertainty ahead.

With new legislation, these events are far from certain

Death & Taxes

http://www.countryfinancial.com/http://www.countryfinancial.com/http://www.countryfinancial.com/http://www.countryfinancial.com/


20/36

Chainsaw artist Brian Willis

carves designer firewood

He Sawed

He Came,



21/36

STORY BYJoanie StiersPHOTOGRAPHY BYAntony Boshier

Where a camper sees wood for a

bonfire, Brian Willis sees potential designer

firewood.

Seven years ago, the chainsaw artist

learned the craft of turning a tree-cutting

tool into a gas-powered paintbrush. Now

he transforms tree stumps, logs and

firewood into artwork for homes and yards.

I basically carve anything from little

eagle heads and bears the size of a cigarette

lighter all the way up to 14-foot tree stumps

in peoples yards, says Willis, who hails

from Granite City, about a five-minute drive

from St. Louis. The subject matter is just

about anything. The bears, raccoons and

eagles seem to be the biggest sellers.

In 2004, just three years after losing his

job when a local steel factory closed, Willis

made a career for himself. For years, he had

hand-carved wood into f lowers and duck and

goose decoys. A friend introduced him to the

art of chainsaw carving, and he applied his

hand-carving skills to the chainsaw,

developing a craft that started as a hobby.

Now its a love affair, and its what I

do for a living, says Willis, who calls his

business Willis Wooden Creations.

Two years ago, he and his wife, Tracy,

opened a year-round shop in nearby

Pontoon Beach where he works and sells his

artwork, which varies from benches, tables

and three-dimensional wildlife carvings to

plaques and signs. Prices range from $50 forsmall signs and critters up to more than

$1,000 for large carved tree stumps. Most

pieces sell for around $150 to $300. In

addition, he gives demonstrations and

sells products at up to 15 festivals and

events annually within a four-hour driving

distance of his home.

He owns six chainsaws ranging from 12

to 24 inches in length and with different tip

sizes for everything from block cuts to fine

detail work. On a typical piece, he uses two

chainsaws to completion. Bigger pieces

might require three or four chainsaws. Some

artwork can be produced in less than an

hour. Large, detailed pieces can take days.

His favorite wood for chainsaw art is

catalpa, which holds detail well, has

minimal cracking, is rugged in the elements

and is beautiful finished naturally. However,

he most often uses red oak, walnut, cedar

and sycamore because they are more readily

available from the tree trimmers who

provide most of his wood.

To finish his products, he torches and

wire brushes the wood to remove splinters

and sharp edges. He then will paint or stain

and finish with a coat of polyurethane at

a customers request. Otherwise, he

recommends his customers protect the

artwork with outdoor deck oil.

The long-time chainsaw owner and

firewood cutter gains inspiration from

everyday life and almost daily writes or

sketches an idea.

I always tell people I like to create smiles,Willis says. Thats why most of my bears

have little grins or tongues hanging out.

WILLISWOODENCREATIONS

Owners:

Brian and Tracy Willis

of Granite City

Products:

Chainsaw-carved wildlife

figures, benches, plaques

and signs

Where to buy:

Call or visit the store

Store location:

Intersection of Hanfelder

and Horseshoe Lake

roads in Pontoon Beach

Phone:

(618) 530-0513

Website:

www.williswooden

creations.com

http://www.williswoodencreations.com/http://www.williswoodencreations.com/http://www.williswoodencreations.com/http://www.williswoodencreations.com/http://www.williswoodencreations.com/http://www.williswoodencreations.com/


22/36

ABOUT THEAUTHOR

Charlyn Fargo got her

start in food in 4-H.

Her love for the culinary

arts helped her land a

job as food editor of

the State Journal-

Register, a daily paper

in Springfield, and

eventually a masters

degree in nutrition.

Now a registered

dietitian, she teaches

nutrition and baking

at Lincoln Land

Community College andconsults as a dietitian.



23/36

Warm your winter with recipes

made easy in the slow cookerSTORY & RECIPES BY Charlyn FargoPHOTOGRAPHY BY Jeffrey S. Otto

Think of your slow cooker as the

workhorse on the farm. She may not be thesleekest piece of equipment on your kitchen

counter, but can she ever be a lifesaver, day-in

and day-out. Of course, our mothers had slow

cookers, but it wasnt until I started working

full time in a city 35 miles away from home

that I realized what a blessing dinner in the

slow cooker could be on any given day.

Slow cookers are made for busy people

who would love to have dinner made when

they come home. Slow cookers are made for

those of us who wish we had a personal chef

at our beck and call. That covers the majority

of us. My slow cooker ties with my stand

mixer as my most essential kitchen appliance.

And lately, slow cookers seem to be

getting a facelift. Just on the shelves at

Williams-Sonoma, a book by Brigit Binns

called The New Slow Cooker: Fresh

Recipes for the Modern Cook features

a new way to use your slow cooker by

enhancing dishes with bright, fresh flavors.

Binns admits that a slow cooker can turn

out soft textures, watery f lavors and dull

colors. Her approach is to use herbs,

garnishes, salads and other freshcomponents to heighten flavors and appeal.

She also recommends browning some

ingredients before they go into the cooker

to contribute more complex flavors.

Slow cookers operate on the principle

of low and slow heat. The low setting keeps

food at 180 degrees and the high setting at

300 degrees. Recipes for the low setting will

cook at least 8 hours; the high setting has

most food done in 4 hours. The slow cooker

also uses a lot less electricity than an oven

or stovetop about as much as a 75-watt

light bulb. And, nutritionally speaking,

no vitamin or mineral escapes since the

lid needs to be left on.

My favorite recipe for the slow cooker is

one of the simplest. Use it to roast a chicken,

and when you get home at night, it will

literally fall off the bone. We use any leftover

chicken and the broth in our version of

chicken chili, also a recipe that works well

melding flavors in a slow cooker. Weve also

included a recipe for an updated beef stew.

SLOW COOKER

SECRETS Brown meats, poultry

and other proteins before

adding them to the slow

cooker. Browning builds

the flavor of a dish.

Dont place frozen foods

in a slow cooker; make

sure foods are totally

defrosted to be food safe.

Never fill a slow cooker

more than two-thirds full

and no less than halfway,for optimum performance.

Use dried rather than

fresh herbs when slow

cooking.

As a general rule, dishes

cooked on low can be

cooked safely on high for

half the time.

Keep the lid on. Slow

cookers can lose 20 to

30 minutes of cooking

time when the lid is off.

SimpleSlow



25/36

Hearty Chicken Chili

2 cups leftover or rotisserie chicken

1 tablespoon canola oil1 large yellow onion, finely chopped

salt and freshly ground pepper

3 cloves garlic, minced

2 tablespoons chili powder

1 tablespoons ground cumin

teaspoon cayenne pepper (or less, optional)

6 cups chicken stock (leftover or canned)

2 cans (14.5 ounces each) great northern beans

1 bay leaf6 green onions, finely chopped (for garnish)

1/3 cup coarsely chopped fresh cilantro (for garnish)

sour cream (optional, for garnish)

Ina large, heavy frying pan over medium heat, add oil

and the chicken. Brown chicken slightly to bring out the

flavor. Add the onion, 1 teaspoon salt and several grinds

of pepper, and saut until the onion is soft. Add the

garlic, chili powder, cumin and cayenne to taste, and stir

together for 2-3 minutes to release the f lavors. Transfercontents to the slow cooker. Add the stock, beans and bay

leaf. Turn slow cooker on high and let cook for 6 to 8

hours. Discard bay leaf. Ladle the chili into bowls. Top

each serving with a dollop of sour cream and garnish

with green onions and cilantro.

Makes 6 servings.

Vegetable Beef Stew

3 pounds cubed beef stew meat,

such as beef bottom round

6 tablespoons (3/8cup) all-purpose flour, divided

salt and freshly ground pepper

3 tablespoons olive oil

4 cloves garlic, minced

1 cup baby carrots

4 large potatoes, cubed

1 tablespoon dried parsley

1 bag (10 ounces) frozen pearl onions,

thawed and drained

1 cup red wine

1 cup beef stock

cup warm water

2 tablespoons all-purpose flour

3 sprigs fresh thyme

3 bay leaves

fresh chopped parsley (for garnish)

cup red pepper, finely chopped (for garnish)

1. Place meat in a large plastic bag. Combine cup

of the f lour with teaspoon salt; pour into the bagwith the meat, and shake to coat. Remove from the

bag and tap the excess f lour from the meat.

2. Heat oil in a large skillet over medium-high heat.

Add stew meat, and cook until evenly browned on

the outside. Put beef in slow cooker. In the same

skillet, add the garlic and cook for about 1 minute.

Pour in the wine and stir to dislodge any browned

bits on the pan bottom. Add the stock, thyme and

bay leaves, and pour the contents of the pan over

the beef in the slow cooker. Add the carrots,

potatoes, parsley and pepper. Stir in the onions.

3. Cover, and cook on high for 30 minutes. Reduce

heat to low and cook for 6 hours or until meat is

fork tender.

4. In a small bowl or cup, mix together remaining

2 tablespoons flour with warm water. Stir into stew

and cook uncovered for 15 minutes, or until

thickened. Remove the bay leaves before serving.

Serve in bowls sprinkled with ground pepper, fresh

parsley and red peppers for color and crunch.

Makes 6 servings.

MORE ONLINEFind even more about slow cookers, including a chocolaty dessert

perfect for holiday parties and additional slow cooker secrets, at

ilfbpartners.com/slow-cooker-recipes.

http://www.ilfbpartners.com/slow-cooker-recipeshttp://www.ilfbpartners.com/slow-cooker-recipeshttp://www.ilfbpartners.com/slow-cooker-recipes


26/36

GARDENING

Over the course of the summer,gardens change. Likewise, during the span of

our gardening careers, what piques our

interest is constantly evolving. Where are you

on your horticultural journey?

Entry level for gardeners is usually with

annuals. They are easy to find at discount

stores, home centers and even some grocery

stores places we already shop. Annuals are

inexpensive, very colorful and not only

provide instant gratification, but also

summer-long blooms. Most vegetables are

annuals, and some gardeners get their start

by growing their own food.The next stage is perennials. They are

larger, and the fact that they return year

As flowers grow and bloom, so do the people who plant them

A Gardeners

SEASONS

ABOUT

THE AUTHORJan Phipps is a University

of Illinois Extension

Master Gardener. She

farms, gardens, writes and

podcasts near Chrisman.

after year is appealing. By now, we are

paying more attention by reading and

talking about plants. Along the way,

we learn the names of some of the more

common perennials and decide to give

them a try.

Enter phase three falling in love with

a particular genus of perennials. Before we

realize it, we have become a collector. Do

you recognize any of these? Hosta hoarders,

daylily divas, fern fanciers and those who

find irises irresistible, or become passionate

about peonies.

Looking around our yards, we discovereverything is at the same height, and we

enter the fourth stage shrubs and small



27/36

ASK AN EXPERT

QThereare littlebumps on thetrunk of my ficus. What

are they?

ANSWER Its scale,

which, unfortunately, is

hard to eradicate. There

is a systemic insecticide

which works for awhile,

but it smells, is hard to

get into the soil of an

established floor plant

and the scale eventually

returns. After fighting

scale for five years, I

discarded my 25-year-

old ficus to protect my

other plants.

E-mail your gardeningquestions to Jan at

[email protected].

flowering trees. Woody plants with four

seasons of interest are the new must-haves

to give our landscapes more visual interest.

Occasionally, the collecting phase and the

woody plant phase morph into the

miniature conifer stage. They are just so

cute, and the range of foliage colors and

textures is so alluring that its easy to

understand their popularity.

Finally, we are now very experienced

gardeners, and it is time to enter the fifth

stage by harkening back to phase one

(annuals) and two (perennials) with a

twist. The twist is being a specific color andtexture plan that has something blooming

from last frost to f irst frost. Out come all

the reds and yellows, because they clash

with the blues, violets and pinks. The big-

leafed plants get moved to the edge of our

property, where they demand less visual

attention. Perhaps we put in a moon

garden with white-only blooms and

silver-leafed plants.

A few other garden-related stages might

be happening on the side as we progress

through the plant phases. There is the yard-

art phase, cycling-through-various-mulches

phase and the soil-knowledge-leading-to-

composting phase.

Whatever stage you are in, enjoy it to themax while learning all you can about soils,

plants and how they grow.



28/36

Galena is a historic gem that glows at Christmas

Galena{Travel Illinois}



29/36

STORY BY Jessica MozoPHOTOGRAPHY BY Antony Boshier

Tucked into the far northwest cornerof Illinois is the small town of Galena, anidyllic slice of Americana that would makeany Illinois native proud. Located in Jo

Daviess County, Galena (population 3,600)

was rated one of Americas Top 10 Charming

Small Towns by TripAdvisor in 2011 and has

been named among the 100 Best Small-Town

Getaways byMidwest Livingmagazine.

The accolades arent surprising,

considering Galena proudly claims the home

of 18th U.S. President Ulysses S. Grant, a

Main Street that takes you back to the good

old days, several quaint bed-and-breakfasts,

historical attractions galore and a thriving

arts scene. The town hosts more than 1

million visitors each year, and when they

come once, chances are theyll be back again.

WINTER WONDERLAND

Galena is a f lourishing tourist destinationyear-round, but it is especially beautiful

during the winter holidays. Begin your tour

of the city at the Old Market House on

Commerce Street, where youll find the

Galena Welcome Center and a wealth of

information about local attractions and

history. Galena kicks off the 2011 Christmas

season on Nov. 25 at the Old Market House

with Santas arrival, a tree lighting

ceremony, gift bags, hot cocoa, roasted

chestnuts and caroling.

Galena glows with holiday spirit the

entire month of December with its annual

Old-Fashioned Christmasin Galena

celebration. The festivities include a

Mistletoe Ball at Turner Hall on Dec. 3,

where you can feast on an elegant Victorian

dinner with President Grant, dance to a live

orchestra, dress in 1800s attire and enter to

win prizes. Tickets are $59.

The Old-Fashioned Christmas

celebration also includes Living Windows

on Dec. 10, when Main Street merchants

GALENAMUST-SEES

Old Market House/Galena

Welcome Center

Chestnut Mountain

Ski Resort

Main Street Galena

Ulysses S. Grant Home

State Historic Site

Galena Cellars Winery& Vineyard

Fried Green Tomatoes

Restaurant

Galena Trolley Tours

Wooded Wonderland

Country Store & Sawmill

DeSoto House Hotel

Old-Fashioned

Christmas in Galena



30/36

Galena has more than three dozen bed-and-breakfast inns that

have earned it the nickname B&B Capital of the Midwest.

Several are within walking distance of downtown, and many

occupy 19th-century homes with modern conveniences.

The DeSoto House Hotel holds the title of Illinois oldest operating

hotel, opened in 1855. Ryan Mansion Bed and Breakfast, built in

1876, has ruby glass windows, 12 marble fireplaces, a library,

several parlors and a ballroom. Dating to 1858 and located across

from Grants home, Bernadines Stillman Inn features a weddingchapel and offers guests bottomless chocolate chip cookies.

STAY INN STYLE

decorate their storefronts and their windows

come alive with animation. On Dec. 16, you

can embark on Galenas annual Luminaria

Pub Crawl down Main Street with giveaways

and prizes. The pub crawl is a prelude to the

magical Night of the Luminaria on Dec. 17,

when all of Galena sparkles with more than

5,000 candle-lit luminaries on its streets,

steps and sidewalks.

On Feb. 18, 2012, downtown Galena will

host its first annual Mardi Gras Parade

featuring floats, Cajun fun and, of course,

beads. The parade will take place regardless

of rain, snow or sunshine. Professional snow

sculptors will also be on hand, transforming

blocks of snow into expressions of art.And if you live nearby, choose and cut

your own Christmas tree at Ochs Tree Farm,

which opens the Friday after Thanksgiving.

PIECES OF HISTORY

Galena is perhaps best known for its

history, which is evident in its Victorian

architecture and century-old buildings. In

the early 1860s, Union General Ulysses S.

Grant lived in Galena and worked at his

fathers leather tannery. After the Civil War,

Grant returned to Galena as a hero and was

presented with a completely furnished home

on Bouthillier Street. The Ulysses S. Grant

Home State Historic Site is open for tours

Wednesday through Sunday, and much of the

Grant familys original furniture remains.

Another place to soak up local history is

the Galena-Jo Daviess County Historical

Society & Museum, where you can browse

exhibits on Grant, the Civil War, lead

mining, steamboats and the railroad. Pick

up a book or a handcrafted souvenir in the

museums gift shop.

For a historic tour of Galena, book a

reservation with the Galena Carriage Co.

The company offers several packages, someof which include a meal. Galena Trolley

Tours also provide historically and

architecturally narrated tours in open-air

replicas of original cable cars.

A Galena Main Street Walking Tour is

available May through October, highlighting

historic points of interest and filming

locations from the 1989 Kevin Costner

movie Field of Dreams. It meets in the

DeSoto House Hotel lobby.

While in Galena, tour The Belvedere

10 HISTORICSITES IN GALENA

The Dowling House

Elihu B. Washburne

House State Historic Site

Galena History Museum

The Old Blacksmith Shop

Old Market House

State Historic Site

Old Stockade on the

Cobblestone Street

Ulysses S. Grant Home

State Historic Site

The Belvedere Mansion

and Gardens

Ryan Mansion Bed

and Breakfast

Turner Hall

From left: In Galena, visitors can explore the 19th-century Belvedere Mansion and Gardens; shop along main street at businesses such

as Honest Johns Trading Post; and celebrate an Old-Fashioned Christmas at citywide events throughout the month of December.



31/36

IF YOU GO...Fritz and Frites, 317 N. Main St., opens at 11:30 a.m. Tuesday through

Sunday and takes reservations through 8 p.m. on weekdays and 9 p.m.

on weekends. Call (815) 777-2004 or visit www.fritzandfrites.com.

Fritz and FritesBISTRO COMBINES GERMAN AND FRENCH CUISINE

When Galena chefs Fred and Karyn Grzeslo opened a smallEuropean bistro on Main Street in 2006, they had no idea theirfriendly neighborhood diner, Fritz and Frites, would quickly becomethe citys most popular dining destination.

People always tell us they feel like theyve been transported to Paris

when they eat here, Fred Grzeslo says. Its nice and quiet, and even

though were on Main Street, were situated away from traffic.

Grzeslo grew up in a Polish-German neighborhood in Chicago, where

he developed a love for German food. He met Karyn while they both

were honing their cooking skills at a culinary school that emphasized

the art of French cuisine. The husband-and-wife team combined German

and French traditions to create Fritz and Frites.

My wife came up with the name for the restaurant Fritz is German

for Fred, and Frites is French for french fries, so its a little of both,

Grzeslo says.Fritz and Frites best-selling dish is the wiener schnitzel, or breaded

veal cutlet, served with sauerkraut or red cabbage and spaetzle,

a dumpling. We pound the veal until its paper-thin you can hear

us pounding it if youre sitting in the dining room, Grzeslo says. Then

we bread it and saut it in butter.

The hanger steak is another popular dish that keeps Fritz and Frites

in business. When you order steak frites in Paris, it is a hanger steak

a small cut from a cow that you cant always find at a butcher shop,

Grzeslo says. Were very happy to be able to serve that.

The steak is topped with parsley butter and served with pomme

frites a tall, tangled pile of thin and crispy fries.

Poulet roti (garlic roasted chicken), tilapia and salmon with

lingonberry sauce are also on the menu, and each dish is flavored

with fresh herbs.

We make sure everything is fresh. We live on a five-acre farm, and

we grow a lot of our herbs and produce there, Grzeslo says. We also

have a plot of herbs growing behind the restaurant, so when someone

orders a dish, we can pick the herbs right then.

WE DONT BITE

LOCAL FLAVOR

Mansion, an Italianate 1857 home furnished

with Liberaces estate items, Gone With the

Wind green drapes and lush gardens. It is

open from May through November and is

often called the Crown Jewel of Galena.

SHOPPING AND SPAS

Main Street Galena is a treasure trove of art

galleries, antique stores and boutique shops.

Stroll down Main Street, and youll find

handmade jewelry at 1ofmykind Jewels,

amusement at The Atomic Toy Co.,

everything from shoes to home dcor at

Honest Johns Trading Post, natural bath

products at Galena Candle & Bath Co., and

whimsical crafts and games at Poopsies.Love the arts? Stop in Artists Annexto

see a live pottery demonstration. Also, dont

miss BRIO Art Gallery, Carl Johnson

Galleryand Hello Galena!, where more

than 79 artists sell and exhibit their artwork.

If all that shopping leaves you in need of

some relaxation, youre in luck. Galena has

nearly a dozen spas and salons, offering

therapeutic massage, deluxe body

treatments, manicures and pedicures,

facials and lots of other ways to unwind.

Galenas Adventure Creek Alpaca Farm is an

ideal place for a log cabin getaway, and kids

of all ages love the farms resident alpacas.

Curious and gentle by nature, alpacas dont

bite and get along especially well with

children. Book a weekend and stay in one of

the farms 12 historic log cabins. Find more

about Adventure Creek and other

agritourism destinations at www.discoverjodaviesscounty.org .

http://www.fritzandfrites.com/http://www.fritzandfrites.com/http://www.fritzandfrites.com/http://www.fritzandfrites.com/http://www.discoverjodaviesscounty.org/http://www.discoverjodaviesscounty.org/http://www.discoverjodaviesscounty.org/http://www.discoverjodaviesscounty.org/http://www.discoverjodaviesscounty.org/http://www.fritzandfrites.com/


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WINTER EVENTS

Holidays With AbeDEC. 7 THROUGH JAN. 8, SPRINGFIELD

Discover where President Lincolns sons hung their

stockings for Santa and how the family celebrated the

holidays by taking a Christmas tour through the Lincoln

Home in Springfield.

The house, located on South Seventh Street, is adornedwith typical 1860s holiday decorations such as greenery,

poinsettias, cloved orange pyramids and ropes of cranberries.

Visit this winter to find out what the Lincolns may have given

each other as gifts, what foods were on their holiday menu

and why the family didnt have a Christmas tree.

GET MORE ONLINEFor more information, visit the Lincoln Home website

www.nps.gov/lihoor call (217) 391-3226.

http://www.nps.gov/lihohttp://www.nps.gov/lihohttp://www.nps.gov/lihohttp://www.nps.gov/liho


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This listing includes a few events from around the state to add to your

calendar. Dates were accurate at press time but are subject to change.

Please check with the contact listed before traveling long distances to

attend. Additional information on Illinois events is available online

through the Illinois Bureau of Tourisms website, www.enjoyillinois.com .

Feel free to send event suggestions to [email protected].

Walking in a WinterWonderlandDEC. 3, FULTON

Enjoy an illuminated walk through the

decorated Heritage Canyon, listen to

music in the village church, stop by Town

Hall for delicious cookies and listen for

carolers during the Christmas Walk atHeritage Canyon.

Located on the Mississippi riverfront

in Fulton, Heritage Canyon is a recreated

1800s village of 13 buildings located

inside a former limestone rock quarry.

For more information and to keep up

with the latest news on Heritage Canyon,

visit www.cityoffulton.us.

Light Up the NightDEC. 5 THROUGH JAN. 1, KEWANEE

The streets of Kewanee are aglow in

early December for the Drive of Lights

to celebrate the holiday season.

Thousands and thousands of twinkling

Christmas lights adorn the city streets,

neighborhoods and Windmont Park for

locals and visitors to enjoy from 5 to 10

p.m. each day.

You can take a drive through the

luminescent neighborhoods, walk through

the park, listen to carolers and enjoy

cookies in the parks shelterhouse.

To learn more, visit www.kewanee-il.comor call (309) 852-2175.

A Victorian ChristmasDEC. 11, QUINCY

Tour six of Quincys historical and

architecturally significant private homes

decorated for the holidays during the

annual Quincy Preserves Christmas

Candlelight Tours from 4 to 8 p.m.

The brick streets, lit by luminaries,

will be closed off to allow horse-drawncarriage rides and carolers.

For more information on which homes

will be open for tours, visit

www.quincypreserves.orgor

call (217) 222-3432.

Sights for Soar EyesDECEMBER THROUGH MARCH, ALTON

Every winter, Illinois welcomes more

than 3,000 American bald eagles to its

reservoirs, rivers and waterfowl refuges.

From December to March, bird

watchers can find eagle-viewing

opportunities including bald eagle tours

and festivals. Take a daylong adventure

of eagle and wildlife spotting with a

professional tour guide at Pere

Marquette State Park.

Find more information, tour dates and

make reservations atwww.visitalton.com .

Skating in the SkyJAN. 1 THROUGH APRIL 8, CHICAGOLacing up the ice skates this winter?

Look up this ice rink is 1,000 feet high

in the sky.

Located on top of Chicagos John

Hancock Observatory, a 900-square-foot

rink constructed of state-of-the-art

synthetic ice gives visitors the chance

to skate in the sky.

Skate surrounded by 360-degree views

of the Magnificent Mile, Lake Michigan

and stretching across four states

Michigan, Indiana, Wisconsin and Illinois.

The rink is open from 9 a.m. to 11 p.m.

every day. Each 25-minute skating

session is $5 on top of admission to the

observatory. For those without their own

skates, rentals are available on the 94th

floor for just $1.

Book a skating session online at

www.jhochicago.com.

All That Jazz

FEB. 3-5, DECATURIts all about jazz the first weekend of

February when the 37th annual Central

NOTICE OF

ANNUAL MEETINGIllinois Agricultural AssociationNotice is hereby given that the

annual meeting of the members of the

Illinois Agricultural Association will be

held in the Palmer House Hotel, 17

East Monroe Street, Chicago, Illinois,

60603, on Saturday, December 3,

Sunday, December 4, Monday,

December 5, and Tuesday, December

6, 2011, with the official meeting of

voting delegates convening at 8:00

a.m. on Monday, December 5, for the

following purposes:

To receive, consider and, if

approved, ratify and confirm the

reports of the officers and the acts

and proceedings of the Board of

Directors and officers in furtherance

of the matters therein set forth since

the last annual meeting of the

Association.

To elect a President and a Vice

President, who shall also serve as

directors, for a term of two years.

To elect nine (9) members of the

Board of Directors to serve for a

term of two years.

To consider and act upon such

proposed amendments to the Articles

of Incorporation or to the Bylaws of

the Illinois Agricultural Association

and upon such policy resolutions as

may be properly submitted.

For the transaction of such other

business as may properly come

before the meeting.

James M. Jacobs

Secretary

Illinois Jazz Festival takes the stage

in Decatur.

The Midwests premiere jazz event

offers up three days of great music and

a lot of fun, and features an all-star

lineup of musicians including Black Swan

Jazz Band, Dixie Daredevils, Tom Rigneyand Flambeau, Vince Giordanos New

York Nighthawks and Robin Hopkins

Sunset Stomp Jazz Band.

For more information on events and

to purchase tickets for this years event,

themed Jazz Heaven, visit

www.juvaejazz.com.

http://www.enjoyillinois.com/http://www.enjoyillinois.com/http://www.enjoyillinois.com/http://www.cityoffulton.us/http://www.cityoffulton.us/http://www.cityoffulton.us/http://www.kewanee-il.com/http://www.kewanee-il.com/http://www.kewanee-il.com/http://www.quincypreserves.org/http://www.quincypreserves.org/http://www.visitalton.com/http://www.visitalton.com/http://www.visitalton.com/http://www.jhochicago.com/http://www.jhochicago.com/http://www.jhochicago.com/http://www.juvaejazz.com/http://www.juvaejazz.com/http://www.jhochicago.com/http://www.kewanee-il.com/http://www.juvaejazz.com/http://www.visitalton.com/http://www.cityoffulton.us/http://www.quincypreserves.org/http://www.enjoyillinois.com/


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http://farmingforyou.org/


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THE LIGHTHOUSE ALONGthe Great River Road near Grafton is

located near the confluence of the

Illinois and Mississippi rivers.

STAFF PHOTO

ILLINOIS IN FOCUS



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