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SWEET REUNIONFind nostalgic treats at
Tuscola family candy shop
SLOW & SIMPLESLOW COOKERRECIPES
HE CAME, HE SAWEDChainsaw artist carves
designer firewood
Talking
TURKEYIllinois farmer discusses care andwell-being of the birds he raises
ILLINOIS FARM BUREAUWINTER 2011-12
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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 ilfbpartners@jnlcom.com.
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
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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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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
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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
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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
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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
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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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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.
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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
10 Illinois Farm Bureau
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.
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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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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
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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.
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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
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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
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Chainsaw artist Brian Willis
carves designer firewood
He Sawed
He Came,
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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
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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.
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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
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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.
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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
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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
ilfbpartners@jnlcom.com.
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.
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Galena is a historic gem that glows at Christmas
Galena{Travel Illinois}
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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
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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.
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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 .
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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.
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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 ilfbpartners@jnlcom.com.
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.
Winter 2011-12 ilfbpartners.com 31
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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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