PEORIA MAGAZINE January 2023

A P U B L I C A T I O N O F W T V P

M A G A Z I N E

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HEALTH & WELLNESS MI&ND BODY

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SIMULCAST LIVE

COMING SOON (DATE TO BE ANNOUNCED SHORTLY) Violent crime continues to escalate in Peoria, with more than 60 homicides in 2022. Peoria's local media are combining resources to address the issue and seek solutions for our community. United for Peace: Searching for Solutions is a one-hour simulcast bringing the combined newsrooms of WEEK, WHOI, WMBD, WTVP and WYZZ together in the WTVP studio . Along with experts and agencies from throughout the community, our goal is to unite people and initiate positive change.

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COVER STORY 28 ‘No Child Should Suffer a Life Derailed By Untreated Mental Illness’ By Mike Bailey SPOTLIGHTS 18 Healing With Herbs By Laurie Pillman 20 ‘Hope is Always There’ - Brain Cancer Research By Lisa Coon 24 Students Striving to Cope By Linda Smith Brown 32 Adult Mental Health Care, Closer to Home By Amy Talcott 36 ‘So No Other Human Would Suffer As You’ - Rhoda Derry By Phil Luciano 40 Float Your Cares Away By Laurie Pillman 44 Sculpting Peorians Into Their ‘Baddest’ Selves By Madeleine Trolinger 64 Learning Political Campaigning One Door at a Time By Mel Huang 66 Never Forget By Mike Bailey

FEATURES 8 Seed and Soil:

50 Hometown:

Farmers Need to Relax and Reset – to Respirate – Too By Rob Sharkey

All Aboard for Galesburg By Scott Fishel

54 Playing in Peoria: From Gridiron to

10 Seed and Soil: Fred the Horse By Dan Ackley 12 Dish and Drink: Making ‘Tasty’ Synonymous With ‘Healthy’ By Phil Luciano 14 Dish and Drink: What's Cookin' – Black Dal

Grand Ole Opry Doorstep - Jake Maurer By Kirk Wessler

62 Twenty Something:

New In Campus Fashion - Green Bandana Project By Nick Vlahos

70 EconCorner:

Julian Reif, associate professor of finance and economics at the Gies College of Business,

By Mary DiSomma

University of Illinois Urbana-Champaign

17 Dish and Drink: Cocktail Class – In For The Night

72 WordCount:

By Dustin Crawford

Ken Zurski Lands On His Brand By Steve Tarter

34 Peoria Retro:

‘A Place for Special People’ By Steve Tarter

88 Out & About

48 Mom and Pop:

A Breath of Salty Air By Laurie Pillman

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COMMENTARY

76 In Defense of Bad Cooking By Dr. David Tennant

80 America's Other Pandemic By John F. Gilligan 84 Leveraging Your Team's Strengths to Win By Dee Brown 96 One Last Thing: The Nicest of Nice Guys By Phil Luciano 99 Toon Town By Dan Ackley

AND MORE 7 Letter from the Editor 58 ArtsPartners Calendar 94 In Brief 100 Thank You, Advertisers

in this issue

January 2023 contributors: Dan Ackley, Dee Brown, Linda Smith Brown, Lisa Coon, Dustin Crawford, Mary DiSomma, Scott Fishel, Jack Gilligan, Jenn Gordon, Mel Huang, Phil Luciano, Laurie Pillman, Julian Reif, Rob Sharkey, Amy Talcott, Steve Tarter, David Tennant, Madeleine Trolinger, Nick Vlahos, Kirk Wessler FOLLOW@PEORIAMAGAZINES: To subscribe or renew, visit peoriamagazines.com/subscribe.

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MONTHLY ISSUE 012023 ISSN: 947

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E D I T O R I A L EDITOR-IN-CHIEF Mike Bailey mbailey@peoriamagazines.com PUBLISHER Lesley Matuszak lesley.matuszak@wtvp.org C R E A T I V E SENIOR COMMUNICATIONS EXECUTIVE Phil Luciano phil.luciano@wtvp.org WTVP DIRECTOR OF MARKETING AND COMMUNITY RELATIONS Julie Sanders A D V E R T I S I N G PRESIDENT AND CEO OF WTVP Lesley Matuszak lesley.matuszak@wtvp.org SENIOR CORPORATE SUPPORT MANAGER Angie Spears sales@peoriamagazines.com CORPORATE SUPPORT MANAGER Kristina Gamez sales@peoriamagazines.com DIRECTOR OF PHILANTHROPY Tom Zimmerman sales@peoriamagazines.com julie.sanders@wtvp.org STAFF PHOTOGRAPHER Ron Johnson GRAPHIC DESIGN Debbie Cody

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L E T T E R F R O M T H E E D I T O R

BE HEALTHY, BE HAPPY, BE KIND

W elcome to the first issue of 2023, in which we at Peoria Magazine turn the page on a new year and a fresh attitude toward a recurring Jan uary theme: Health & Wellness. This year, our emphasis is on body and mind, especially the latter, which may finally be getting its due. It has always seemed odd to me that anyone would separate the two. Indeed, volumes of research show that regular exercise and a responsible diet significantly enhance the odds of health in body, mind and spirit. Meanwhile, it stands to reason that if our brains are sick, the rest of us can’t be far behind. Oz is up there, after all, pulling the levers. Yet mental health has long seemed to play second fiddle with many medical providers, politicians, even the public at large – jails have become our de factomental institutions – certainly for attention and funding, always indicative of societal priorities. Perhaps it was the stigma attached, as if such setbacks are a choice or personal failure rather than an illness to be taken seriously. I trust that most of us have had an experience with a struggling friend, family member or work colleague who neededmore than a reassuring pep talk. Sadly, sometimes you don't even see it coming. Other times, it's the sudden, inexplicable behavior or withdrawal, the shared plans disrupted, the holiday gatherings turned tense, the relationship

altered with someone you’ve known forever but no longer recognize. Ever wanted to grab that person by the shoulders and yell, “Snap out of it!”? If only it were that simple. My lovely wife would gladly confide that her husband is not to be confused withMr. Sensitive, butwithmaturity and hopefully wisdom come the realization that mental illness is treatable, often manageable, certainly deserving of empathy, attention and help. Many who contend with it still enjoy productive, giving lives. Now we see mental health taking center stage, though evidently it took a global pandemic and skyrocketing rates of depression and anxiety, homelessness and suicide, to begin opening eyes to the reality that such challenges can afflict anyone at any time, ourselves included. Local ly, UnityPoint Health is embarking upon a major initiative on the juvenilemental health front with its YoungMindsCenter, our cover story. The number leaping off that page is the 2,600 central Illinois children and familieswho courageously sought treatment but were turned away the last five years due to lack of resources and facilities. Meanwhile, OSF HealthCare has plans to build Illinois’ largest adult psychiatric hospital outside Chicago. Health care is a business, but both projects are a public service. It’s very positive, potentially lifesaving news for central Illinois.

It has been said that theMidwest – so called “flyover country” – is always last in line for “the latest thing,” but once upona time, Peoriawas way aheadof the curve. In this issue, we tell the story of Dr. George Zeller, the reformerwho took the Illinois Asylum for the Incurable Insane in Bartonville and turned it into Peoria State Hospital on the conviction that care should be compassionate and could be effective. He must have seemed a saint. Also, no one tells a better story than Phil Luciano, as he does with the heartbreaking tale of Rhoda Derry. We share the progress of Dr. Kiran Velpula and fellow researchers at the University of Illinois College of Medicine Peoria as they work on treatments for various cancers, including glioblastoma. We may have miles to go, but we have come a very long way. It’s resolution time, so here’s ours for 2023 and beyond: Be healthy. Be happy. Be kind. Happy New Year, everybody.

Mike Bailey mbailey@peoriamagazines.com

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S E E D A N D S O I L

Farmers Need To RELAX AND RESET –to Respirate–Too For the SharkFarmer, a break from the fields means a seat on a motorcycle

BY ROB SHARKEY

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E very good corn farmer knows that a plant needs to respirate -- a chance for the corn to rest at night and prepare to grow the next day -- at certain times in order to thrive. We understand plant stress and the effect on production or final product (yields). We do everything in our control to reduce it, knowing a less-stressed plant is a more productive plant. Imagine being in a constant state of stress without being able to catch your breath – like lifting something heavy and having to hold it continually for hours. Eventually, you need to put it down. Farmers are really no different than that cornplant.We facesomanystresses daily. Long hours spent trying to finish planting or harvest before the season is gone are only part of it. Decision making, record-keeping, equipment purchases … We even have to worry about what world governments are going to do. And the farm stress may even be minor compared to what is going on in our personal lives. All these things can wear you down to the point of exhaustion. We all need a way to respirate… Now, I’m well aware that this is something much easier to say than do. We have responsibilities in life that require us to always be “on top of things.” Often, I sit and think about how nice it would be to only have to worry about my own mistakes, but that’s not the way the world works. Stress upon stress adds up and we deal with what we can. If you think you are in control in life, try getting your teen to stop playing “Call of Duty.” FIND SOMETHING A COMPLETE Relax and reset. How many farmers say they relax in the tractor or unwind while checking crops? While that can be enjoyable at the end of a long day, it’s still part of your job and impossible to separate from the stress of the farm. Work life and personal life are often so intertwined it’s hard to separate STEP AWAY FROM WHAT IS STRESSFUL IN YOUR LIFE

one from the other. To truly reset you have to set a boundary. You need to find something that is a complete step away fromwhat is stressful in your life. I used to go hunting for a mental break. However, it no longer works for me. If I sit in the stand and hear a tractor in the distance, I start to think about things I should be doing on the farm. I think, “If I get down now, I could be doing something productive in less than 30minutes. I should be doing that instead.” Hunting was actually stressing me out and I didn’t even realize it. So now what? Fishing? Yoga? Basket weaving? No, because I would still be focused on the farm and what was wrong with it. The only thing that I truly get lost in is riding a motorcycle. A few years ago, I found a couple of old Honda 400s for sale, so on a whim I bought them. I had never driven a motorcycle, so I thought starting with a small bike was a good idea. I loved it, the way that you have to be aware of your surroundings. I truly got lost in it. Now, I realize that I looked like a lollypop on that Honda, and it wasn’t very comfortable, but I didn’t care. Five years ago, when I got the opportunity to have my own show on SiriusXM, my wife bought me a present to celebrate – a Harley Davidson! I was actually giddy as I jumped on for the first ride. As I headed down the road, all my problems just started to melt away. I was respirating!! All of the world’s issues were there when I got back, but I was able to reset. For me, it actually opened up some creative juices. I was coming up with new ideas and calming down. It seems so silly to say it out loud, but riding that bike helped my farm. So, what’s your motorcycle? What is an outlet that will help you truly respirate? What can you do to ensure you take the time to do it? Over the years, I have interviewed many guests on my SharkFarmer podcast who have faced some tough mental struggles in their lives and found

ways to come out on the other side. Here are a few you have to catch: • Episode #324 , Chelsea Bland Smith: She is an Arkansas veterinarian who struggled with depression and getting through vet school. • Episode #245 , Chris Beaudry: He was the assistant coach of the Humboldt Broncos in Canada when the team bus was in an accident and 17 lives were lost. He was the only one left to identify the victims. He not only was able to move forward but was able to forgive. • Episode #262 , Dr. Kim Stevens: From Galva, Illinois, Kim also is a veterinarian who talks about how the stress and rigors of that profession can sometimes be overwhelming. (We also featured her on “A Shot of Ag” on WTVP PBS. Here’s the link: https://video.wtvp. org/video/s02-e08-dr-kimberly stevens-veterinarian-97q5ty/) • Episode #096 , Jonnie Roughrider: He likes tattoos and motorcycles. However, his views on preventative maintenance when it comes to mental health are what makes this worth a listen. How do you respirate? Shoot me an email at thesharkfarmer@gmail.com or let me know at SharkFarmer.com.

Rob Sharkey , aka “The Shark Farmer,” tills the land at his fifth generation farm in the Bradford area, where he lives with wife Emily. He hosts “A Shot of Ag” on WTVP PBS and a podcast heard by millions, among other media endeavors

Editor’s note: In the print version of this regular Seed & Soil column in December’s Peoria Magazine, the authorship was mistakenly credited to Emily Sharkey. The story was actually written by her daughter, Anita Sharkey. You can read “The Times They Are a Changin’” by Anita Sharkey online at https://www.peoriamagazine.com/ article/women-in-farming/.

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501 MAIN STREET, PEORIA, ILLINOIS, USA, 61602 800.410.9914 Follow us online @peoriaperemarquette SayYes to The Père!

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Riley Greenwood prepares some cinnamon rolls in her Riley’s Vegan Sweets and Eats shop

R iley Greenwood keeps evolving, personally and professionally. There’s a direct line that connects the dots between her teenage retail job, her later work in animal welfare and her current proprietorship of Riley’s Vegan Sweets & Eats. The shop is one of just two vegan outlets in Peoria, and the only business in town named to the Illinois Office of Tourism’s 2022 Illinois Made Holiday Gift Guide. For her, the move to veganismmakes sense, as a career as well as a lifestyle. “I’m happier now,” said Greenwood, 31. “I’m healthier now, my mental state is a lot more clear and I just can’t ever imagine going back to how things were.” While attending Peoria High School, Greenwood worked part-time for two

D I S H A N D D R I N K

MAKING ‘TASTY’ SYNONYMOUS WITH ‘HEALTHY’ Vegan isn’t just salad anymore, but cupcakes, pizza and even turkey at Riley’s Sweets & Eats

BY PHIL LUCIANO PHOTOS BY RON JOHNSON

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years at a shoe store, where she learned much of her retail acumen. Meantime, she also watched her mother, Rachael Parker, run the Sweet Cakes by Rachael bakery at 1233 W. Brons Ave. After graduating high school, she took a job as kennel technician for Peoria County Animal Protection Services. There, she developed a love and respect for animals. About a decade ago, she began baking for her mother, now the Peoria County clerk. With both in the kitchen, the bakery’s output exploded. “Once we practically doubled busi ness, we thought it would be fun to do something new beyond our little bakery,” Greenwood said. In 2016, they opened Riley’s Cupcake and Coffee Lounge on Main Street in Downtown Peoria. “We decided to go all cupcakes because cupcakes are fun, they’re universal, they’re a just-because kind of dessert, and they’re something you can utilize for a celebration,” she said. The business lasted two years before Greenwood shut down and decided to regroupwith a relaunched bakery inhalf of her mom’s shop. One day, a patron from the Downtown shop came in and inquired about vegan options, of which Greenwood had none. Days later, that same patron came in with a cookbook on vegan dishes, if Greenwood wanted to give it a whirl. “I thought, why not always have an option for her when she comes in?” Greenwood said. “And I didn’t realize how many friends she had.” They quickly bought up Greenwood’s initial forays into veganism. Soon, she began to expand such offerings, which mirrored the traditional sweets offered

on her mom’s side of the building. “It was really fun to just learn the substitutes, learn how to make things the same but different,” she said. At the same time, her long-time love for animals was pushing her to adopt veganism for her own diet. So, she expanded her menu beyond baking to bread and cheese, making her ponder the possibilities of pizza. “I said, ‘Let’s do this. Nobody’s got vegan pizza in this city.’” Then came nachos, enchiladas and other fare. “I just started recreating a lot of the foods I saw as a kid. And I wanted to make those things. A lot of people see vegan and they think … it’s nothing but salad. I wanted to change that narrative and bring the comfort food back into it – not so much the junk-food vegan but plates that you recognize, really plated in a way you’d say, ‘My mommade it just like this.’ But it’s vegan.” For Greenwood, the key is to make sure “healthy” also means “tasty.” “It’s bringing all the flavors that you know but leaving all of the animals out of it and letting them have their own time to just enjoy their life, and yet you’re enjoying your life simultaneously with them, and you’re not interfering with their life at all,” she said. Among customers’ favorite dishes is Greenwood’s turkey dinner, of which she sold 65 pre-orders at Thanksgiving. Instead of poultry, she uses jackfruit – and the aroma is just like grandma’s turkey. “Your brain tells you, ‘This is turkey,’ but it’s just the spice blend,” Greenwood said. “The jackfruit itself has a very turkey-like consistency and texture.”

Her vegan experiments landed the shop among just 38 businesses state wide named to the Illinois Office of Tourism’s Illinois Made Holiday Gift Guide, created to honor “small, diverse businesses around the state” that offer something different. Greenwood thinks thedesignationwill help boost orders from outside Peoria. Recent sales have gone to residents of Bloomington and Chicago, while former Peorians have called family and friends to ship orders out of state. “They’re really supporting me, in and outside of Peoria,” she said. ‘I WANTED ... PLATES THAT YOU RECOGNIZE. BUT IT'S VEGAN’ — Riley Greenwood Lately, Riley has been working solo – a lack of available help – so she hasn’t been offering walk-up sales. However, she does custom orders (the shop is easily reachable via Facebook) and sells sweets at two other spots: Radish Kitchen in Campustown and Hy-Vee in Sheridan Village. That sales model isn’t what Green wood had planned. But she feels as if she is progressing along a simple, or ganic path. “It’s beena real blessing indisguise,” she said. “You kind of knowwhen something chooses you before you choose it. And I knewwhen I was working at the animal shelter that somethingwas choosingme. I just didn’t know it yet. “And it just led me right where I am.” Phil Luciano is a senior writer/ columnist for Peoria Magazine and content contributor to public television station WTVP

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WHAT’S Cookin’

D I S H A N D D R I N K

BLACK DAL

Prep time : 30 minutes Cook time : 2½ hours

Next, the PROCESS : • Place the peeled garlic, ginger root and oil in a small food processor or spice grinder. Pulse to grind, stopping to push down the mixture as you go, until smooth. Place in a glass jar and store in the refrigerator for up to one month. • Place the Ural dal in a large mixing bowl and cover with 8 cups of cool water. Let sit at room temperature overnight. • Place the soaked Urad dal in a large pot. Add water, leaving one inch on top. Bring to a boil, then reduce to a simmer. Cover and simmer for 1 hour. The beans are done when you can easily smash thembetween your fingers. Drain. • In a 12-inch skillet, heat the ghee on medium low. Add onion, cook on medium low until translucent. Add ginger garlic paste and tomato paste, stir. Add spices and cook, stirring constantly, for one minute. • Add 1½ cups water to the cooked Urad dal, stir. Simmer on low for 30 minutes, stirring occasionally. • Add cream and butter, stir. Turn off the heat and let rest, covered, for 10 minutes. • Servewithnaam, basmati or jasmine rice, cilantro, a swirl of yogurt and thinly sliced red onions. Feeds up to eight generously. Enjoy!

First, the INGREDIENTS . For the ginger garlic paste: • ¼ cup chopped peeled garlic • ¼ cup chopped, peeled fresh ginger • 1 teaspoon vegetable oil For the DAL : • 2 cups Urad dal, cooked • 4 tablespoons ghee (clarified butter) • ½ cup finely diced onion • 3 tablespoons ginger garlic paste • 1/3 cup tomato paste • ¾ teaspoon ground cumin • ¾ teaspoon ground coriander • ¾ teaspoon Indian red chili powder (known as lal mirch) • ½ teaspoon garam masala • ½ teaspoon ground green cardamom pods • ½ teaspoon salt • 1½ to 2 cups water • 3 tablespoons unsalted butter, cut into cubes • ½ cup heavy cream For the GARNISH : • Jasmine or basmati rice • Cilantro leaves • Naam, cut into quarters

T he flavors of Indian cuisine are complex, but with the right ingredients, creating the per fect Indian dish doesn’t have to be overwhelming. I was fortunate to have learned to make a traditional dal at a cooking class during a trip to India. After that cooking class, I fell in love with dal. Why? It’s creamy and buttery and packed full of intensely flavored Indian spices. Urad dal is the star of the dish. Though it is often referred to as a black lentil, don’t confuse the two! Black and oval shapedwith a noticeablewhite speck on the side, Urad dal is known as a “pulse,” which is the edible seed of a legume. Its closest relative in the culinary world is a cowpea or a mung bean. Urad dal can be purchased at international markets or online. In addition, this is a recipe that requires you to plan ahead!

• Nonfat Greek yogurt • Thinly sliced red onion

About our chef: Mary DiSomma lives in Oak Park and Cuba, Illinois. She is an author, publisher, philanthropist, podiatrist, entrepreneur, wife to Bill and mom to four adult children

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D I S H A N D D R I N K

COCKTAIL CLASS

Welcome back to Mixology 101

IN FOR THE NIGHT

W elcome to the new year with its requisite cold, wind and ice! It is time to cozy up with a blanket in the evenings and enjoy a hot drink with flavor, kick, aroma and texture. Today we are going back to colonial days, but with amodern twist! Nothing raises one’s spirits quite like a hot buttered rum, and this version will do much the same. It is delicious and smooth but with one flaw: It leaves a buttery rinse in your mouth that can ruin the enjoyment of the finish. We will defeat that flaw with fat-washing, a technique that imparts the flavors of oil-based ingredients and leaves the palate refreshed. We will brown the butter first to get some nutty flavors, while pairing it with some hazelnut liqueur. First, we must pick out a rum with plenty of flavor and backbone that won’t be lost in the fat-washing process. I landed on an aged black strap molasses rum from Cruzan and two sticks of salted Kerry Gold butter. Pour the rum into a large mason jar that has room at the top. Cut the butter into small pieces in a pan and cook on mediumwhile stirring for five to eight minutes; it will foam and sizzle on the sides but that will subside and the milk solids will toast on the bottom of the pan. Remove the pan from heat and pour directly into the mason jar with the rum. Put the lid on the mason jar and shake the mixture every 15-30 minutes for two to four hours, allowing the browned butter to infuse into the rum. Place in your freezer overnight. The next day, strain the mixture through a cheesecloth. You now have browned butter washed rum and the beginning of a very tasty drink!

Regarding the TOOLS , for this cocktail you will need a measuring jigger, a water kettle, and a heatproof glass or mug. I often use an Irish coffee mug. This is a built drink so

no shaking or stirring tools are necessary. Next, the INGREDIENTS . To the mug add: • 2 dashes molasses bitters • 2 dashes toasted almond bitters • .5 oz. rich demerara syrup

• .5 oz. Frangelico hazelnut liqueur • 1.5 oz. brown butter washed rum • 4 oz. of very hot water

As for the PROCESS , it’s already done, as again, a built cocktail requires nomixing. All that is left is to garnish. Some whipped cream, cocoa powder, and a stick of cinnamon will top this drink quite well. I prefer to add a star anise, too. Time to sip and enjoy!

About our mixologist: Dustin Crawford is co-owner – with partner Kip Rodier – of the 33 Room in Peoria Heights. Prior to that, the U.S. Marine Corps veteran traveled the world before returning home to work his magic behind the bar at various central Illinois establishments.

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S P O T L I G H T

HEALING WITH HERBS Americans are returning to nature for medicinal cures

BY LAURIE PILLMAN PHOTOS BY RON JOHNSON

“

I t sounds magical. The stuff of fairy tales,” says Samantha Losher, owner and operator of Urban Hippie Store. “But it's actually quite practical. Plants can clean your lungs, increase your circulation, stop your panic attacks,

treat your eczema, and put you to sleep. It just makes sense to me. It's natural, it's affordable, and it works.” The 43-year-oldBloomington resident is talking about the growing number of people rediscovering herbs asmedicine.

Certified herbalist and Pekin resident Zypher Matthews

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DO YOUR RESEARCH There’s no shortage of information on herbalism. Losher points beginners toward books and social media content, whileMatthews endorses the American Botanical Council. Its website hosts a clinical guide to herbs, ways to identify medicinal plants, and a wide variety of articles about botanicals. "Take nettles, for instance," Matthews said. "They can be steamed and made into a nice tea that's not too bitter and great with honey. They are good for your sinuses, and the steamed vegetables make good collared greens, so it's a healthy side dish for your meal." Matthews plans to put her herbalism certification to future use – she isn’t currently selling what she makes -- but for now she’s happy just being an advocate. For example, elderberry syrup is her general recommendation for boosting the immune system, and mullen is her remedy for congestion. "Mullen cleans out your respiratory system and your lungs. It clears out all that mucus if you've been smoking. So that's a really good tea to drink for a monthly or even daily cleanse." Losher prefers working with lavender, chamomile and ashwagandha for their versatility and calming effects. She says beginning herbalists should do their research and follow recipes at first. "Following an already proven recipe helps you learn about the herbal properties. It lets you know if there are side effects or warnings you should be aware of andwhat the right proportions should be." "A very easy way to start off is mixing your herbs and your teas," Matthews said. "It's really fun to experiment and find your favorite combinations. It's pretty much limitless on what you do." GET PROFESSIONAL MEDICAL ADVICE As helpful as herbs can be, both herbalists warn that anyone interested in herbal medicine should talk to their doctor first. Like anything, too much of a good thing can be bad.

Herbalism, the study of herbs, has experienced a surge in the United States for the past three decades. Retailers sold over $11.2 billion in herbal supplements in 2020, according to the American Botanical Council. Nearly one-third of Americans report using herbs and supplements for health benefits or disease prevention. Researchers are conflicted about the reason for this increase. They credit the growth in chronic health conditions, higher education rates, an emergent spiritual movement, even a renewed interest in environmentalism. ‘THE EARTH HAS A CURE FOR ALMOST ANY ELEMENT OUT THERE’ Certified herbalist and Pekin resident Zypher Matthews thinks money is the motivating factor for many. Medical care can be very expensive, “and people are really trying to get it back into their own hands," the 22-year-old explained. "What got me interested in herbalism is how the earth has a cure for almost any element out there. A lot of them can be found in your backyard.” Losher agrees, adding, "I believe we are becomingmoremindful about what we put in our bodies. For that reason, we are turning to more natural and chemical-free products." Losher’s UrbanHippie Store sells teas and tinctures -- concentrated liquids madeby soakingherbmixtures inalcohol or vinegar – online and through farmers markets andcraft fairs. Hermost popular products help with sleep, anxiety and nicotine addiction. The business grew out of a need to heal her family. "I wanted my husband to be able to treat a migraine without having to sleep for three days or be ill from the medicine,” she said. “I wanted my teenage daughter to be able to take something to sleep that wasn't addictive but was effective. I wantedmy mom to have the best product to treat the skin rashes that were a side effect of her chemo. I wanted my daughter with colitis to just be able to eat."

The Journal of the European Association for Predictive, Preventive and Personalized Medicine , for example, has reported that people on blood thinners should avoid turmeric, often recommended for its anti inflammatory properties. Motherwort can be ef fective for anxiety or menstrual cramps but should not be used by pregnant women or those taking sedatives. "Herbs are similar to traditional medicines in this matter," Losher said. "You need to consider allergies or if the herbs are safe for children or pregnant or nursing people. Are they safe to take long term? Will they interact with any current medications or medical conditions? I always recommend consulting a doctor if there are any concerns about the safety of the herbs you want to use or how you want to use them." Those ready to work with medicinal herbs can find a wide selection in grocery stores or online, often in the tea or health food section. Matthews suggests looking for items at farmers markets where you can talk to the people who grow them. Losher says that organics are the way to go to avoid pesticides. Another option is to grow your own herbs in a garden or a window box. Anyone planning to forage for wild herbs should take a class and go with a knowledgeable group for safety. Poisonous herbs can be mistaken for helpful ones in the wild. Losher's warning about getting started? "It's addictive, and you might soon have a cabinet full of mason jars filled with herbs!" For more informat ion about Urban Hippie Store, visit https:// urbanhippiestore.com. You can find the American Botanical Council at https://www.herbalgram.org/.

Laurie Pillman is an author and freelance writer/editor, based in Peoria

JANUARY 2023 PEORIA MAGAZINE 19

Dr. Kiran Velpula of the University of Illinois College of Medicine Peoria performs research on glioblastomas. Assisting him are Dr. Maheedhara Guda, research specialist, and Dr. Swapna Asuthkar, assistant professor.

S P O T L I G H T

‘HOPE IS ALWAYS THERE’ Promising research into treatment of most lethal brain cancer, glioblastoma, is happening in Peoria

BY LISA COON PHOTOS BY RON JOHNSON

K iran Velpula recalls being on stage at an event to raise funds for his research on brain cancer when a group of teen boys approached him. “This group of kids had a cookout or something and raised $100. They

presented me with that check and I asked why they did what they did. One of them said their dad had died of brain cancer,” Dr. Velpula said. “Receiving that $100 check was one of the most touching things I’d experienced,” he said. “I feel the pain of

familymembers who have lost someone to brain cancer. It really drives me in what I do.” Velpula is an assistant professor in the Department of Cancer Biology and Pharmacology at the University of Illinois College of Medicine Peoria

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(UICOMP). His PhDexpertise is in tumor metabolism, molecular biology, signal transduction and cancer biology. For about 12 years, the research of Velpula and his research partner, An drew Tsung, MD, head of the Depart ment of Neurosurgery at UICOMP and director of Neurosurgery and Physiat ry Services at OSF HealthCare Illinois Neurological Institute, has centered on glioblastoma.

date, KB Strong has donated more than $151,000 to the cause. The goal of Velpula and Tsung is to identify novel therapeutic avenues and develop small molecule inhibitors for the devastating tumors. “We’re understanding how the cancer cells live and grow,” Velpula said. The takeaways of their research, Tsung says, are difficult. “We’re understanding how to stop the tumor growth and control facets of the tumor. It’s not like the movies when you hear about a ‘cure.’ It’s an arduous process and it’s incremental over decades,” he said. “We’re looking at cellular signaling and metabolism to understand a unique way for treating cancer. Most people think of killing cancer, but we’re researching to understand how a cancer cell can metabolize and shut itself down.” They were the first team to show that Galectin-1, a type of animal lectin, interacts with carbonic anhydrase IX in patients with glioblastoma. Targeting Galectin-1 in lab tests showed a signif icant increase in survival. Interestingly, Galectin-1 is a protein found in COVID-19. Their research has resulted in the publication of 55 articles in journals such as Cell Death and Disease, Cancer Research, International Journal of Molecular Sciences and the American Journal of Cancer Research . Each published article reflects a “finding.” These findings help other researchers in their own work. “They are small building blocks built upon one another and all of those are built on failures,” Tsung said. “We’re not going to come to the table in three years and say, ‘Eureka! A cure.’ The brain is especially hard to research compared to other fields of cancer. It’s a black box – it’s secured off from the rest of the body … Cancer in the brain functions in a different way.” Currently, there is only one drug used to treat glioblastoma – temozolomide. The drug, Velpula said, kills the cancer cells initially but doesn’t prevent the tumor from growing back.

Andrew Tsung, MD

The partnership of a professor and a surgeon is uncommon, but both bring strengths to the lab. Tsung identifies problems he sees as he interacts directly with patients. Together they work toward solutions, along with their post-doctorate research specialist, Maheedhara Guda, PhD. While their long-term goal is to develop new therapeutic drugs to control tumor growth, they have to first identify what the drugs will target, Velpula said. “We’ve made a lot of strides in identifying novel targets that could be used to stop the progression of the tumor,” he said. But he calls finding a cure or at least a drug to better treat glioblastoma a Herculean task. “We are hopeful – we live on hope,” Velpula said. “But we’re also stubborn … Hope is always there.”

‘IT'S A BLACK BOX ... CANCER IN THE BRAIN FUNCTIONS IN A

DIFFERENT WAY’ — Dr. Andrew Tsung

Glioblastoma is the most common malignant brain tumor in adults and is also the most lethal. The average survival time is just 15 months, despite often aggressive treatment including surgery, radiation and chemotherapy. There is no cure. Their research is partially backed by community support, including significant funding from the Mark Linder Walk for the Mind and the KB Strong Foundation. The not-for-profit organizations are named for Mark Linder, a Peoria native who died in 2005 after battling brain cancer for several years, and Kevin Brown of Washington, Illinois, the successful high school basketball coach who in 2019 lost his less than one-year fight against glioblastoma. Over the years, the Mark Linder Walk has raised $803,000 for the Velpula-Tsung research efforts. To

Lisa Coon is a Peoria native who had a long career in the newspaper industry before moving into marketing and communications

JANUARY 2023 PEORIA MAGAZINE 21

Promising Research, Potential Treatments

65 and older. Their research focuses on themolecular and cellularmechanisms underlying Alzheimer’s risk factors associated with chronic and systemic inflammation and the development of new preventive and therapeutic strategies for the disease. • S wapna Asuthkar, PhD, and her team are working to develop molecular targeted therapies for pediatric brain cancer (medulloblastoma) and prostate cancer. The team was the first to establish the function of the novel calcium channel protein, TRPM8, as a testosterone receptor, and is currently clarifying the role of TRPM8 in the cause of prostate cancer. Their work is anticipated to stimulate the development of TRPM8-targeted therapies for future clinical trials, with the goal of delivering effective treatment for patients with advanced prostate cancer. • Intercellular mitochondrial transfer is a recently discovered phenomenon whereby mitochondria – responsible for energy production – is transported from one cell into a neighboring cell, something that occurs in different typesofcancercells. SergeyMalchenko, MD, PhD, and Bento Soares, PhD, are investigating the potential role of intercellular mitochondrial transfer in the malignant transformation of astrocytes – large, star-shaped cells that hold nerve cells in place and help them develop and work the way they should – located near brain tumor cells. For the first time, they found evidence that aggressive brain tumors can re-program neighboring astrocytes into tumor-associated astrocytes through mitochondrial transfer, a finding that may lead to new, targeted therapies. • S everal faculty in the Department of Pediatrics are engaged in pediatric oncology research. Amber D'Souza, MD, has an interest in pediatric liver cancer and studies its biology and avenues for new treatments. Manu Gnanamony, PhD, works on neuroblastoma. Pedro de Alarcon, MD, studies platelets, which are important

BY LISA COON

for clotting, and how they function in different stages of disease. • O utside of oncology, Billy Wang, MD, is studying traumatic brain injury and new treatments. Amy Christison, MD, in collaboration with Gyarmati, is studying the composition and function of the gut microbiome in children with obesity and why gut germs increase excess weight gain and the risk of diseases such as diabetes, heart disease and high blood pressure. • T he lab of Christopher Gondi, PhD, is involved in research aimed at im proving the sensitivity of cancer cells, specifically pancreatic cancer cells with an emphasis on identifying key mechanisms that lead to therapy re sistance. The goal is to reduce the toxicity of available therapies so that patients can have a better quality of life. Gondi’s lab, in collaboration with University of Illinois Urbana Cham paign’s (UIUC) computational research and OSF HealthCare, is developing an artificial intelligence-based algorithm to help in early detection of cancers, which leads to earlier interventions with better outcomes. • T he internal medicine and neurology depar tment s at IUCOMP are collaborating with UIUC and OSF HealthCare to examinemigraines and early diagnosis of autism spectrum disorder (ASD). Gondi is working with Hrachya Nersesyan, MD, PhD, and Yelena Nersesyan, MD, PhD, to develop tools for better migraine diagnosis and management. Research work led by Lusine Demirkhanyan, PhD, is focused on improving early diagnosis of ASD through artificial intelligence technologies, in conjunction with a biological test.

R esearch in the Velpula-Tsung Lab isn’t the only potential breakthrough work taking place at the University of Illinois College of Medicine Peoria. “Everyone says Peoria is a well-kept secret. We don’t want it to be a secret anymore,” said Kiran Velpula, PhD. “It’s time for people to know there’s active research going on here. It’s not like we have any less talent in Peoria. We have researchers here that have dedicated their lives to their work.” Other promising research is being conducted around prostate, pancreatic and various pediatric cancers, stroke, Alzheimer’s, and other diseases and conditions. • Work in the laboratory of Peter Gyarmati, PhD, centers on two novel approaches to reduce sepsis associated deaths in people with leukemia. Specifically, the research includes developing newmethods for detecting the pathogen that allows for timely and specific antimicrobial treatment, as well as uncovering and utilizing microbial metabolites to prevent sepsis from developing. • Krishna Veeravalli, PhD, and his research teamare working to discover novel targets that can be exploited to develop effective new treatment to reduce brain damage and facilitate functional recovery following a stroke. This research is being supported by the National Institutes of Health (NIH). • K enFukuchi,MD, PhD, and JunlingYang, PhD, received a $5 million NIH grant to study Alzheimer’s disease, which afflicts about 6.5millionAmericans age

22 JANUARY 2023 PEORIA MAGAZINE

Rollover Your IRA for Good Looking for a meaningful way to give this year?

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Have your rollover gift matched! Do you have a matching gift opportunity available from an employer? With a matching gift, your rollover gift may be eligible to make an even bigger impact! Please also inform us of your plans so that we use your gift for the cause that means the most to you. We are here to help! Call or visit our website to learn more about how an IRA rollover gift can help you and further the Sisters' Mission.

w: (309) 566-5653 c: (309) 369-8118 Shelly.J.Peters@osfhealthcare.org osflegacyofhope.org

This information is not intended as tax, legal or financial advice. Gift results may vary; consult your personal financial advisor for information specific to your situation. Copyright Crescendo Interactive, Inc. Used by permission.

JANUARY 2023 PEORIA MAGAZINE 23

S P O T L I G H T

STUDENTS STRIVING TO COPE Between COVID, social media and other pressures, many children are stressed, and school districts are stepping up

BY LINDA SMITH BROWN PHOTOS BY RON JOHNSON

responsible decision-making abilities. The curriculum, meanwhile, assists school staff in identifying students in need of extra support, as well as providing activities and conversation starters for teachers trying to reach kids and build a rapport with them. But it all begins with relationship building. ‘IF STUDENTS ARE HAPPY, Student needs vary, said Hart, director of student services at the Dunlap School District. “Some may need a coat or they need food on the weekend,” she said. “If stu dents arehappy, fedand feel loved, they’re going to produce somuchmore for you.” Dunlap tests students in third through ninth grades three times a year, evaluating them for signs of the need for an individual education program. “If a student has anxiety or depression, does that student need extra time on a test? What’s it going to take for that student to be successful?” Hart asked. Other accommodations may include giving a struggling student access to breaks, preferential classroom seating FED, LOVED, THEY’RE GOING TO PRODUCE’

to limit distractions, study guides before a test, and/or a staff member they can talk to. “We want all kids to graduate,” Hart said. “We want to make plans for them after high school.” THE NUMBERS TELL A HEARTBREAKING STORY The State of Illinois requires every school district to develop a policy for incorporating social and emotional de velopment and protocols for responding to children trying to cope with life’s challenges. Michelle Coconate, director of social emotional support services for the Peoria Regional Office of Education, points to mental health information from JAMA Pediatrics highlighting the need for SEL: • 3.85 million U.S. children have unmet mental health needs. • Only 51% of U.S. children and youth with amental health problemactually receive mental health treatment. • Nearly three-f ifths of students receive mental health services in a school setting. Schools often function as the de facto mental health system for children and adolescents.

Alyssa Hart, director of student services, Dunlap School District “

S ome students just need to eat, come to school and they’re ready to learn,” saidAlyssaHart. But for millions of American children, it’s not so simple. Every day, young people come to class troubled by life issues or mental health conditions that prevent them from being able to concentrate and to learn at their full potential. For the last two decades, Social Emotional Learning (SEL) curricula have been instituted in schools across the country, identifying students in need of counseling, support services and/or special accommodations to help them get the most out of their school day. Its goals are to help students develop social and sel f-awareness, sel f management, relationship skills and

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Themost devastating statistics relate to suicide rates. Coconate refers to America’s Health Rankings website, which notes that in 2020, suicide was the second leading cause of death among people ages 10-24 and 25-34. Meanwhile, youth suicidal ideation, attempts and completion have been increasing since the turn of the century. Results from a 2019 youth behavioral risk factor survey show that 18.8% of high school students seriously considered suicide and 8.9% attempted it. THE COVID EFFECT Earlier this year, Illinois increased its emphasis on social emotional classroom learning by allocating $7 billion in federal relief money to school districts, in an attempt to offset the academic and mental health fallout from the COVID-19 pandemic. Educators and administrators in Peoria and nearby school districts meet regularly tomake local determinations for how best to spend the money on behalf of students and staff returning to the classroom, some for the first time in two years. “We look at data and create action plans based on the needs of each school,” said Coconate. Included is staff care, which “acknowledges the impact of secondary traumatic stress on the staff. “Is everybody supporting one another? If we don’t have healthy adults, it’s hard to have healthy children.” Dunlap schools currently employ five elementary counselors, twoat themiddle school and five at the high school. There also is amental health counselor for staff. Between illnesses, the challenges of remote learning and the changes in day-to-day life, “we’ve seen a rise in anxiety and depression,” said Hart. Many students also fell behind academically. “Now they’re jumping in at a level they’re not prepared for, and they’re overwhelmed,” Hart said. Meanwhile, many educators voice

concerns regarding the negative effects of social media, which started well before COVID and where bullying and ridicule can be commonplace, targeting vulnerable adolescentswhomay lack the perspective andmaturity to deal with it. IN PEORIA, EMBEDDING SEL ‘EVERYTHING WE DO’ SEL curriculum is established in all Peoria Public Schools buildings, with a staff of 15 social workers, 35 counselors, 11 psychologists, 13 SEL aides, seven ther apists, sixSEL facilitators and22 certified occupational therapy assistants. Derrick Booth, EdD, director of social emotional learning for Peoria Public Schools, stresses the importance of one-on-one relationships with students. “Putting a student with a check-in, check-out adult in the building can help the student set goals for atten dance, behaviors and academics,” he said. The daily attention can help a student stay focused on “one thing I can improve today.” Booth does not see SEL as “one more thing for teachers” but as a best practice “that many teachers are already doing. “We look at, how can we embed SEL in everything we do?” Booth said. “The essence of SEL is building relationships. That’s the core throughout, whether it’s in classroom instruction, speaking with students in the cafeteria or walking through the hallways.” To students, Booth stresses the foundational skills necessary to be successful in life, which are a big part of the SEL curriculum: conflict resolution, problem-solving, positive relationship building and respect for one another. FAMILIES NEED TO BE INVOLVED, TOO Building relationships with students requires doing so with their families, as well. To that end, in 2018 the district opened TheWraparound Center inside Trewyn Middle School, a one-stop support source for all members of the community, with an emphasis on the

61605 ZIP code. The latter is among the most economically disadvantaged neighborhoods in Illinois, and the 42nd poorest in the nation, said Booth. “The first year the center opened, we hired more counselors, social workers and expanded relationships with other agencies,” said Booth. The Center’s food pantry is its “anchor institution.”

Derrick Booth, EdD, director of social and emotional learning in Peoria Public Schools

“Once they get to know us at the weekly food bank, they ask for help with getting beds, they mention their son needs counseling, or ask if we can help them get a job,” he said. “If you need anything and don’t know where to go, we’ll connect you with meeting that need.” One of the Wraparound Center’s partners is OSF HealthCare, which administers the Strive Trauma Recovery Program. OSF Strive offers treatment for victims and witnesses of violence, as well as for those living in the same household. The Wraparound Center also offers justice advocates and an attorney for PPS students charged with a crime. Currently, 153 students are in that program, which also helps to keep participating students enrolled in school, follow court orders, get a job or engage in another activity, and stay on track to graduate.

Linda Smith Brown is a 37-year veteran of the newspaper industry, retiring as publisher of Times Newspapers in the Peoria area

JANUARY 2023 PEORIA MAGAZINE 25