PEORIA MAGAZINE May 2023

A PUBLICATION OF WT VP

MAGAZ INE

MAY 2023

GO FORTH AND PLAY, PROSPER

What’s your why?

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WEALTH PLANNING | INVESTMENT MANAGEMENT | CREDIT AND CASH MANAGEMENT | TRUST AND ESTATE ADMINISTRATION

MAY 2023 PEORIA MAGAZINE 1

COVER STORIES 40 Bushwacker in Business

SPOTLIGHTS 26 Strip Mines are Gold Mines for Recreation By Jeff Lampe 30 Mud, Blood, Sweat – and a Fine Party Afterwards By Phil Luciano 34 A League of Her Own By Lisa Coon 38 Just a Putt Away From The Pros By Kirk Wessler

56 Trail Blazers

By Steve Stein

Nearly Half a Century By Linda Smith Brown

58 Peoria’s Paddle Pushers By Steve Tarter 62 ‘Just Get Up and Go Outside’ By Amy Talcott 66 Peoria’s ‘Hidden Gem’ By Katie Faley 86 Distributing Diapers, and Dignity Too By Monica Vest Wheeler

42 A Game for the Ages (All of Them) By Steve Stein 44 Small in Size, Big in Flavor By Phil Luciano 46 Building Peoria … By Denise Jackson 48 Walking In Her Footsteps By Laurie Pillman

COVER ILLUSTRATION : Go Forth and Play, Prosper by Missy Shepler

ABOVE PHOTO: Photo by Mark Monge

2 MAY 2023 PEORIA MAGAZINE

FEATURES 8 Seed and Soil:

74 Playing in Peoria:

18 Dish and Drink:

A Treasure of Spring (And It’s Not a Morel) By Rob Sharkey

Fiddler Below the Footlights By Linda Smith Brown

Sipping the Suds Throughout Central Illinois By Nick Vlahos

82 WordCount:

12 Dish and Drink:

2 4 Mom and Pop:

A Place For Writers, By Writers By Laurie Pillman

The Gluttony Games By Phil Luciano

Passion, Personal Service, Plenty of Bait By Steve Tarter

102 EconCorner:

15

Dish and Drink: What's Cookin' -

Chigozie Andy Ngwaba, PhD, assistant professor of economics and director of the actuarial science business program at Bradley University

52 Hometown:

Beer-Marinated Steak with Chimichurri Sauce By Mary DiSomma

It’s Happening in the Heights By Scott Fishel

70 Peoria Retro:

16 Dish and Drink: Cocktail Class -

If Only That Outfield Wall Could Talk By Phil Luciano

Hawaiian Reprieve By Dustin Crawford

MAY 2023 PEORIA MAGAZINE 3

COMMENTARY 90 For 30 Years, BU Has

Developed Nonprofit Leaders By Brad McMillan 92 At Friendship House, Saving Lives, Empowering Families By Marcellus Sommerville 96 Let Us Salute Leo, Stu, Bob and So Many More By John F. Gilligan 100 Make Today Count By Amy Burkett 106 One More Thing: Fifty Years Ago in Peoria,

The Unthinkable By Phil Luciano

AND MORE

7 Letter from the Editor 78 ArtsPartners Calendar 80 Out & About 104 In Brief 108 Thank You, Advertisers

in this issue

May 2023 contributors: Linda Smith Brown, Amy Burkett, Lisa Coon, Dustin Crawford, Mary DiSomma, Katie Faley, Scott Fishel, John F. Gilligan, Denise Jackson, Jeff Lampe, Phil Luciano, Brad McMillen, Chigozie Andy Ngwaba, Laurie Pillman, Rob Sharkey, Missy Shepler, Scott Shepler, Marcellus Sommerville, Steve Stein, Amy Talcott, Nick Vlahos, Kirk Wessler and Monica Vest Wheeler FOLLOW @PEORIAMAGAZINES: To subscribe or renew, visit peoriamagazines.com/ subscribe.

4 MAY 2023 PEORIA MAGAZINE

MONTHLY ISSUE 052023 ISSN: 947

Offices in Princeton, Cambridge, Geneseo, Kewanee, and Lacon

MAY 2023 PEORIA MAGAZINE 5

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 EXECUTIVE DIRECTOR OF CONTENT AND MARKETING Julie Sanders

julie.sanders@wtvp.org STAFF PHOTOGRAPHER Ron Johnson GRAPHIC DESIGN Debbie Cody

ADVERTISING 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

6 MAY 2023 PEORIA MAGAZINE

LETTER FROM THE EDITOR

MAY AND ITS SMORGASBORD OF DELIGHTS

W elcome to Peoria Mag azine ’s Outdoors and Recreation issue. It is true that we devote considerable space herein to working up a sweat under sunshine galore, but in fact there’s a whole lot goin’ on in this edition and in the month of May. Indeed, accompanying this magazine is a whole other magazine, our annual Community Impact Guide, a comprehensive directory of the region’s not-for-profit and community service endeavors. Meanwhile, May also breaks out the banners for Cinco de Mayo (May 5), Mother’s Day (May 14) and Memorial Day (May 29). We touch upon all the above in a five-part Cover series. Consequently, we won’t take excep tion if our beloved readers refer to this May 2023 issue of Peoria Magazine as a smörgåsbord of delights, a potpourri of enlightenment, a salsa for the senses. Inevitably in this era of easily bruised feelings, of course, someone will complain of being left out. A preemptive apology, then, to the celebrators of those May moments that limited space and manpower did not permit us to get to: Lei Day on May 1; Star Wars Day (May 4); National No Pants Day (May 5); National Lost Sock Memorial Day (May 7); National Limerick Day

(May 12); National Apple Pie Day (May 13); National Dance Like a Chicken Day (May 14) — sorry Mom, you have to share – National Sunscreen Day (May 27); and National Flip Flop Day (the shoes, not the politicians). Special mention also goes to National Orange Juice Day, National Lemonade Day, National Mimosa Day and National Mint Julep Day. I’m happy to drink to all four on the 4th, 7th, 16th and 30th. Next year, the magazine’s all yours. Promise. All in all, we suffer no excuses in this issue for not getting up off the sofa and out into the fresh air. We have stories on camping and kayaking and mountain biking, on golf and baseball and rugby, on a new sport called WooshBall, and on a personal favorite: fishing. I don’t quite live to fish, but close. My dream is to someday own a piece of property with stocked lake (though the years are getting long and the time short). No doubt I get that from my dad, who liked to drop a line. One of the cherished moments, and secrets, we shared was the occasional Sunday that we’d skip church -- St. Aloysius in Springfield, 11 a.m. Mass, third pew – and head out with pole, tackle box and bait to the nearest fishin’ hole instead. I probably shouldn’t confess this quite

so publicly – bless me Father, for I have sinned – but sometimes we’d stop by church to pick up a bulletin first to prove to mom we’d been where we were supposed to be. I’m not sure she was fooled, especially given the catch we carried through the door. Oh well, I blame Scripture: “Follow Me, and I will make you fishers of men.” (Matthew 4:19). May have misinterpreted that passage. In any case, may this issue remind everyone that spring has sprung, that the grandkids have ballgames and bleacher seats to occupy, that many of us work too much and that we all could stand to lighten up a bit, for our own sakes. Get out for a walk, get out for a drive, just get out, and don’t forget to whistle on your way to the farm pond. Meanwhile, happy 32nd anniversary to the Baileys this month — dare not forget that — and as always, go Cardinals. Enjoy.

Mike Bailey mbailey@peoriamagazines.com

MAY 2023 PEORIA MAGAZINE 7

SEED AND SOIL

A TREASURE OF SPRING (AND IT’S NOT A MOREL)

Shed hunting is a rite of spring passage for those who prize whitetail deer antlers

BY ROB SHARKEY

8 MAY 2023 PEORIA MAGAZINE

I t’s that time of year when folks want to get out of the house and enjoy the first flashes of spring warmth. For many, it means the renewal of an annual tradition: shed hunting. Every year, mature male whitetail deer naturally drop their antlers. This usually happens between February and March, but can vary from year to year. The deer do this so they can grow a newer, bigger set of horns for the following fall. Whitetail deer use their antlers to fight other male deer during the mating season. Once these antlers are dropped, they are fair game for collectors. With that being said, please check all local wildlife regulations. Many state-owned properties prohibit the removal of any objects, including shed antlers. Also, trespassing is never allowed, even if the shed antler is visible from a neighboring property. How do you shed hunt? Well, that’s the million-dollar question. I remember reading an article from a well-known outdoor publication, which cited 20 tips for finding sheds. I agreed with maybe four of them. From my experience of 25 years of shed hunting, the best way to find shed antlers is to be lucky. My family has had our best luck walking along the edge of the timber. I have no explanation for this, no deer whisperer type of sage advice. It just works for us. There have been other places, too. We’ve found them in the thickest of brush, the middle of a creek,

ground. Well, I think most shed hunters can attest that they are fairly easy to walk or drive over. In a cut cornfield, a shed can blend right into the leaf and stalk litter. Shed hunting can be a fantastic family activity. All you need is the ambition to go do it. The deer losing its antlers does not hurt them, so even people opposed to hunting can enjoy it. Shed hunting is nonpartisan! That’s right (or left), even the staunchest of Republicans and Democrats can walk hand in hand looking for sheds. They can even invite their independent neighbors and all bond in the woods. In all seriousness, it is an incredibly fun thing to do with a group of people. Not only do you have more eyes looking but there is a sense of group accomplishment whenever a shed is found. The antler is passed around for everyone to look at and discuss, until someone excitedly says, “Let’s find another!” It is addicting. Some would liken it to looking for those elusive morel mushrooms or the sweetest strawberry in a berry field. Sometimes, it is just a good excuse to go for a walk in the woods. That is something we should all do more of.

cemeteries, wide open farm fields, even in a tree. We usually find just one antler at a time. Finding a matching set is a rarity, but definitely a prize that is worth all the work. Earlier is better than later when it comes to hunting antlers, the reason being that you’re not the only one out there looking. Mice will chew on them. Foxes and coyotes have been known to damage them. Squirrels will all but devour a shed in a few days. There is no more bittersweet find in the woods than a beautiful shed that is half eaten. As a farmer, I have found way too many shed antlers in my tractor’s tires. The whitetail deer’s antlers are made of incredibly hard bone and often have sharp points. These left-behind treasures can turn into a $10,000 replacement tire. You might wonder how it is that a farmer does not see the antler on the

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

MAY 2023 PEORIA MAGAZINE 9

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MAY 2023 PEORIA MAGAZINE 11

Top, Bob Tieman of Peru is all smiles shortly before attempting Tony’s Butt Buster Food Challenge. Right, more than 35 minutes later, a miserable Tieman taps out of the challenge

F or years, Tony’s Butt Shack BBQ & Catering in Hollowayville made a solid name for itself throughout the Illinois valley. Satisfied customers kept coming back again and again for the smoked meats, bulging burgers and heaping sides – all not only plentiful but delicious. Then came 2022, when the tiny town operation snagged global-stage attention. Tony’s Butt Buster Challenge – gobble seven pounds of grub in 45 minutes – has prompted visits from professional eaters and sparked hundreds of thousands of social-media clicks among competitive-eating fans. But online videos and photos don’t do justice to the massiveness of the challenge, said co-owner Tony Vacarro. “When we bring it to the table, it looks nothing like the picture,” Vacarro said. “It is overwhelming once you actually see it in real life. “I think they second-guess themselves immediately at that point.”

DISH AND DRINK

THE GLUTTONY GAMES

Tony’s Butt Shack in Hollowayville has earned quite a following with its lip-smackin’, competitive-eatin’ contests

BY PHIL LUCIANO

12 MAY 2023 PEORIA MAGAZINE

FROM HUMBLE BEGINNINGS, GLOBAL ASPIRATIONS

the group suggested the Butt Shack should start a food challenge. “They said, ‘You know what would be fun?’ And there it went,” Tony Vacarro said. “And they just kind of created it. And it came out and it just exploded.” Thus was born Tony’s Butt Buster Food Challenge: seven pounds of pulled pork, smoked brisket, ribs, mac and cheese, fried potato salad, cornbread muffins and a meatloaf sandwich. Do that in 45 minutes or less, and you get a t-shirt, along with a waving of the $59 price tag. Plus, you get your name on the Wall of Fame – so far accomplished just thrice, and only by pros. COMPETITIVE EATING GOES CORPORATE Competitive eating has become big business. The big daddy of contests, the July 4 Nathan’s Hot Dog Eating Contest, garners more than a million TV viewers. Many professionals belong to Major League Eating, a worldwide organization that oversees 70 major contests, many of which boast corporate sponsorships. Some pros motor about the United States, doing local contests to promote their names and brands on YouTube. But professionals want more than just to beat the clock. They seek to set speed records at each stop. Their fans follow along on social media, gobbling up their exploits. “It’s almost like its own universe right now,” Vacarro said. “There’s people traveling the country and the world doing these food challenges to best the one who did it before.” The online clicks bring big attention to small places. Worldwide, more than a million people have taken glimpses into the Butt Shack, thanks to guests such as pro eater Randy Santel, who has more than 1.5 million YouTube followers. His stop at the Butt Shack last June, when he finished the challenges in just under 40 minutes, has sparked almost 400,000 YouTube hits. Ever more impressive was the visit a month later by another pro, Joel Hansen. He not only did the challenge

in a ridiculous time of 12:53 – that’s more than a pound of food per minute – but then completed a second challenge within the allotted time. That video has brought almost 600,000 viewers to the Butt Shack.

About nine years ago, Tony and wife Heather Vacarro opened their first Butt Shack in the LaSalle County village of Mendota. Almost a year later, the business relocated to a bigger burg, Peru. After five successful years there, the Vacarros were approached by a gent wanting to sell a shuttered supper club in Hollowayville.

NOT FOR THE FAINT OF HEART … OR STOMACH

A less conspicuous attempt there was made recently by Bob Tieman, 39, a Peru alderman. He is not a pro eater; he is a tax preparer. But at 6-feet-1 and 310 pounds, Tieman – a member of the softball team that originally suggested the contest – thought he might have a decent shot at completing the challenge. Shortly beforehand, though sounding a wee intimidated, he said, “I haven’t eaten in 24 hours, so hopefully that helps.” Initially, Tieman’s effort looked promising. Like the pros, he focused first on meat, which is easier to down than the heavy carbs. At the 8-minute mark, things were going so smoothly he even asked for hotter hot sauce. A minute later, he looked to be about halfway done with the mammoth meal. Thereafter, he began to hit the wall. Looking over his shoulder, Vacarro told a Facebook livestream audience, “It’s a good effort right now. He’s breathing a little heavy. I see a little sweat. I’m not sure how it’s gonna play out.” Tieman hung in there until 35:49. He exhaled hard, then said quietly, “I’m sorry. But I gotta tap out.” He slowly trundled into an adjacent room to get some air. “I think I’m gonna keep it down,” he said. “That’s the goal.” Mission accomplished on a valiant effort. Plus, as a consolation prize, he had plenty of leftovers to take home in a doggie bag.

At first, the old ag and mining town seemed desolate. Hollowayville – which otherwise claims just one tavern, one church and 36 residents – is one of the smallest incorporated municipalities in the state. But then Tony Vacarro noticed all the traffic out front along U.S. Route 6, which connects Princeton, Spring Valley, LaSalle, Peru and Ottawa (as well as the Quad Cities and Chicago, California and Massachusetts). Plus, he liked the look and feel of the ‘40s-era supper club. “Heather and I came out here and it just fit, it just clicked,” Tony Vacarro said. So, three years ago, they bustled the Butt Shack over to Hollowayville. Customers old and new flocked to the place for not just smoked meats, thick sandwiches and homemade pizzas, but innovations such as the fried potato salad. And then came the fateful night when Vacarro’s softball team visited the eatery for post-game beers and chow. At one point, a far-ranging conversation veered toward competitive eating, and Tony and Heather Vacarro pause behind the bar at Tony’s Butt Shack BBQ & Catering, which makes its home inside a former ’40s-era supper club

Phil Luciano is a senior writer/columnist for Peoria Magazine and content contributor to public television station WTVP. He can be reached at phil.luciano@wtvp.org

MAY 2023 PEORIA MAGAZINE 13

Rendering of OSF HealthCare Cancer Institute

NOW MORE THAN EVER YOUR GIFTS MAKE A DIFFERENCE and giving has bene ts for you IRA ROLLOVER If you turn 70½ in 2023, you can enjoy tax bene ts from making a Quali ed Charitable Distribution (QCD) from your IRA. is applies even if you don’t have to take your Required Minimum Distribution (RMD) until age 73, per the new Consolidated Appropriations Act of 2023, which became e ective on January 1. LIFE INCOME GIFTS A Charitable Gift Annuity (CGA) is a gift that allows you to receive lifetime payments that are not subject to market uctuations. For the rst time, a CGA can now be funded with a one-time QCD of up to $50,000 from your IRA. Your gift will provide future support for the area of OSF HealthCare most meaningful to you, like the coming OSF HealthCare Cancer Institute. Call us for a personalized, Instead of using cash, consider a gift of appreciated stock to support the charitable causes important to you. You can make a di erence, avoid capital gains tax and keep your cash reserve secure. BEQUEST Provide future hope for those served by the OSF HealthCare Ministry by adding a bequest in your Will or trust. You have full control of your bequest during your lifetime should you need it. no obligation illustration. GIFTS OF SECURITIES

Being strategic in your charitable giving has never been more important. How can you make an impact in a way that works best for you and your family? Please call or email for more ideas on creative philanthropy. We’re here to help! Shelly Peters (309) 566-5653 Shelly.J.Peters@osƒealthcare.org osflegacyoƒope.org

is information is not intended as tax, legal or nancial advice. Gift results may vary; consult your personal nancial advisor for information speci c to your situation. Copyright © 2021 Crescendo Interactive, Inc. Used by permission.

14 MAY 2023 PEORIA MAGAZINE

WHAT’S Cookin’

DISH AND DRINK

BEER-MARINATED STEAK WITH CHIMICHURRI SAUCE

Preheat oven to 400 degrees. Place olive oil and butter in a heavy, oven proof skillet, cast iron recommended. 3. Heat skillet on medium high. When hot, add steak. Sear for two minutes. Flip steak. Sear one more minute. Place skillet in the preheated oven. Roast 7 to 10 minutes depending on steak thickness. Use a meat thermom eter to test. For medium rare, roast to internal temperature of 125 to 130 degrees, for medium to 135 to 140 de grees, and for medium well to 145 to 150 degrees. Remove pan. Rest steak for 10 minutes before cutting. Serve with the chimichurri sauce. FOR THE CHIMICHURRI SAUCE: • 1 large bunch parsley, coarsely chopped • 1 large bunch cilantro, coarsely chopped

C himichurri is my favorite condiment when I am serving steak. I first experienced chimichurri when I spent a year abroad in Argentina as a 16-year old foreign exchange student. The main players are cilantro, pars ley and oregano. But the garlic does not play second fiddle. If you like a little heat, don’t worry. You can add a jalapeño or crushed red pepper to the mix. Beef is everything in Argentina and I’ve witnessed firsthand that they consume the most beef per capita of any country. Their beef is really special, as the cows are grass fed. You can taste the difference. Since we are in Peoria and not Argentina, I am sharing a favorite steak recipe that is a bit more Americanized. Yes, there’s beer in this delicious marinade. Coupled with smoked paprika, a little brown sugar and some Worcestershire sauce, this marinade works great with a sirloin, flank or flat iron steak. And, of course, I serve it with my delicious chimichurri!

Serves: 4 Prep time : 45 minutes Bake time: 10-13 minutes INGREDIENTS . • 1½ pound flank, sirloin or flat iron steak

• 3 tbsp. capers, rinsed • 2 garlic cloves, minced • 1½ tbsp. red wine vinegar • 1 ¼ tsp. salt • ¼ tsp. red pepper flakes • ¼ tsp. ground black pepper • ½ cup extra-virgin olive oil, as needed INSTRUCTIONS :

• 1½ cups stout or porter beer • 1 tbsp. Worcestershire sauce • 2 tbsp. brown sugar • 1 garlic clove, peeled and finely chopped • 1½ tsp. sweet smoked paprika • 2 tsp. extra-virgin olive oil • 1 tsp. unsalted butter • ¼ tsp. coarse sea salt • ¼ tsp. coarse ground black pepper INSTRUCTIONS : 1. In a bowl, whisk together the beer, Worcestershire, brown sugar, garlic and paprika. Place steak in a baking dish, apply marinade and cover with plastic wrap. Refrigerate overnight. 2. When ready to cook, remove steak from the marinade. Let steak sit at room temperature for 15 minutes. Season with coarse salt and pepper.

In a mixing bowl, combine parsley, cilantro, capers and garlic. Add vinegar, salt, red pepper flakes and black pepper. Mix well. Drizzle in the olive oil to taste and let sit for 30 minutes.

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. She also appears

on Peoria Magazine’s You Gotta See This! on WTVP PBS

MAY 2023 PEORIA MAGAZINE 15

DISH AND DRINK

COCKTAIL CLASS Welcome back to Mixology 101 HAWAIIAN REPRIEVE

May is upon us with new growth and bright colors, so to that we will bring some refreshing and bright flavors! We can finally spend more time outside and enjoy the sunlight, so we are bringing you a highball to sip on. Highballs are “lengthened” cocktails in that we draw out the intensity with dilution, and in this case the bubbles with soda water. We will start off with a Hawaiian gin, the first made in Maui since Prohibition, called Fid Street Gin — Fid being the sailor’s term for “drink.” Fid Street is where sea-weary, thirsty sailors came to drown their sorrows and enjoy their evenings. With 11 local botanicals infused into the gin like grains of paradise, Fid Street Gin is the only gin made using pineapple. To this, we will continue across the Pacific to find lychee fruit, often called alligator strawberries with a lychee liqueur from Giffard. To this we will add some pineapple juice before balancing with a touch of lime and some sweetness.

For those who avoid the “pinecone” intensity of gin, this will be a welcome relief and reintroduction to gin, letting the juniper flavors sit back while citrus, berry and pineapple come to the fore. In a highball, we soften the drink’s intensity just as one does with an Aperol Spritz or a light soft drink; then we can take our time tasting the crispness without frying our taste buds. First, the TOOLS : For this cocktail, you will need a measuring jigger, a cocktail shaker, a hawthorne strainer and a collins glass. Next, the INGREDIENTS : To the cocktail shaker add: • 2 dashes Peychaud’s bitters • 3 drops Crude Tropi-500 bitters • .25 oz. simple syrup • .5 oz. lime juice

Now, the PROCESS : Chill your collins glass with ice water or by leaving it in the freezer. After adding your ingredients to the cocktail shaker, fill it with ice and shake hard for 10-15 seconds. Strain your cocktail into the collins glass and then fill with ice. Top it off with soda water and garnish with some pineapple or berries. Take a break and a load off 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

• 1 oz. pineapple juice • 1 oz. Fid Street Gin • 1 oz. Giffard Lichi-li liqueur

16 MAY 2023 PEORIA MAGAZINE

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MAY 2023 PEORIA MAGAZINE 17

Scott Chockley, left, and Denise Flynn, both of Peoria, partake in a flight and pint of beer at Analytical Brewing

Destihl Brewery and Beer Hall in Normal

Analytical Brewing in Lexington

Reserve Artisan Ales in Galesburg

DISH AND DRINK

SIPPING THE SUDS THROUGHOUT CENTRAL ILLINOIS Craft breweries are no longer just a big-city thing, as they’ve become economic drivers all over downstate Illinois

BY NICK VLAHOS PHOTOS BY RON JOHNSON

18 MAY 2023 PEORIA MAGAZINE

T he craft-beer craze that’s been underway so far this century shows no signs of abating around central Illinois. From Macomb to Fairbury, at least 20 craft breweries are pouring handmade suds to those with discerning palates. Or to newbies who want to experiment beyond Bud Light. Of course, alcohol production in Peoria is nothing new. Gipps and Leisy were mass-producing beer here by the end of the 19th century. Until 1982, Pabst operated one of the nation’s largest breweries in Peoria Heights. Beermaking resumed in Peoria in earnest in 1998, when John S. Rhodell Brewery opened on Peoria’s riverfront. It remains the granddaddy of them all hereabouts, but today it has plenty of company with more to come. Bust’d Brewing soon will make the first beer in the Heights since Pabst left. Ottawa-based Tangled Roots has plans for a brewery and restaurant on Washington’s Downtown Square. Funky Brew is under development in Gridley, a village of about 1,400 located 40 miles east of Peoria. Clearly, brewing is not just a big-city thing anymore. Here’s a look at three craft breweries in central Illinois that have become economic drivers in their communities. DESTIHL BREWERY, NORMAL Matt Potts still is licensed to practice law, but it’s not where his passion lies. The evidence of that now can be found in 38 states. That’s the footprint of Destihl Brewery, the company Potts founded in 2007 in Normal, which has grown to about 175 employees, a restaurant, beer hall and robust product line of mainstream and specialty brews. “You can always dream big when you’re in this business,” Potts said, “but I would say this would far exceed that.” Potts’ craft-beer journey began innocently in the 1990s after the Williamsfield-area native came home from law school and joined the family

What followed was praise for Destihl’s beer and food, the opening of a beer hall/production facility in 2007, and then the mass production and canning of its widely praised wild sour series. “We were probably one of the first breweries in the country to put sour beer in a can, which at that point in time was sacrilegious,” Potts said. “It kind of made sours more accessible and certainly a higher volume of product … It created a huge niche for us.” The sours and success at the annual Great American Beer Festival in Denver put Destihl on the national map. Connecticut, Kentucky and Virginia were added this year. That growth helped Destihl survive the COVID related shutdown of its restaurants. Package-beer sales soared during the pandemic, said Potts, whose businesses had endured tough times before. The Elmwood brewpub opened just after the Sept. 11 attacks, Destihl just before the Great Recession. “There’s a national tragedy or local tragedy every time we open something,” joked Potts, who’s learned to keep his feet on the ground. He still does all the legal work for the brewery. “Obviously, it was tough to leave the family law practice,” Potts said, “but you have to pursue your passion in life.” ANALYTICAL BREWING, LEXINGTON

legal practice in Elmwood. He and his wife, Lyn, had lunch one day at Landmark Café & Creperie in Galesburg. Potts ordered an Anchor Steam Beer from California, one of the early mass produced craft brews. “That was probably the first beer I had that had awesome hop character and a little more bitterness to it,” Potts said. “It sparked my interest in beer in a different way, rather than just enjoying it. It was kind of a turning point.” Potts became a homebrewer. That blossomed into Elmwood Brewing Co., which opened in 2001 in a restored building on that community’s downtown square. Potts juggled beermaking with his law practice, but the suds proved more appealing than the summonses. Developer Diane Oberhelman gave Potts a chance to focus on beer full time. In the mid-2000s, she approached him about starting a brewpub at a Normal shopping center she was developing. Potts enrolled at a brewing school in Chicago to sharpen his skills, and Destihl Restaurant & Brew Works opened in November 2007.

Unlike many rural communities, Lexington isn’t dying on the vine. It’s growing, if not by leaps and bounds then by hops and barley. The city of 2,100 residents located 15 miles northeast of Bloomington Normal has increased in population with every Census count since 1960.

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It’s become something of a foodie destination, between the refined bar food at Kemp’s Upper Tap and the seasonal, locally sourced ingredients at Lexington Social. Into that mix last June came Analytical Brewing, owned by three McLean County homebrewers/friends and their wives: Andrew and Heather Arndt, Brian and Samantha Graves, and Nathan and Stacy Poehlman.

“Honestly, you didn’t know what to expect,” Graves said. “We weren’t as known in the homebrewing community as maybe some people are when they set out on this journey … We didn’t already have this built-in following. “From the moment we opened the doors … people were coming out, enjoying the space, enjoying the beer, and that’s really continued.” It has been a win-win for Analytical and Lexington. “It brings some new faces to town,” said Johansen. “The brewing industry has really stepped up over the past 10 years. I think when people come to town that haven’t been to Lexington before, they drive down Main Street and see what else we have to offer.” The brewery also might have changed Johansen’s flavor palate. “I wasn’t a big craft-beer drinker. I was always the old Miller Lite guy,” Johansen said with a chuckle. “But they’ve got me sold.” RESERVE ARTISAN ALES, GALESBURG

“My father said, ‘I think this would be awesome in the taproom.’ I looked at him, looked at it and said, ‘Yeah, right,’” Benedict said. “Over time, we started working on it. It used to be extremely rusty and in pretty bad shape.” Now, the gleaming bus covers 30 taps from which Reserve pours its beverages, although it’s more accurate to say customers do the pouring, as much or as little as they want. Indeed, Reserve has hopped on the pour-your own bus that’s been making a lot of stops throughout central Illinois. One such is Pour Bros. Craft Taproom in Peoria Heights. But Reserve’s version has a twist. It’s a self-pour place that brews its own beer. Customers activate the Reserve taps by using cards embedded with radio frequency identification chips. Beers are priced by the ounce, and the card keeps track. “Once people get past that initial … intimidation factor,” said Benedict, “they love it.” About half the taps are beers Benedict brews. The rest are produced elsewhere, along with some cider and wine. Benedict spent three years as a brewer at Iron Spike Brewing Company, located about two blocks west of Reserve, before deciding to go out on his own. His family long has owned the 18,000-square-foot building that houses the brewery and The Vault, an adjacent wedding and event venue. Among the previous tenants was Mechanical Service Inc., the Benedict family HVAC and plumbing business. “We were at the point of ‘What are we going to do with it?’” Blake Benedict said. “There’s a lot of space there. We were able to figure out we’d have space for receptions. We pulled the trigger on doing a brewery, too.”

Co-owner Brian Graves of Analytical Brewing

Lexington Mayor Spencer Johansen helped Analytical’s owners find a suitable building in town. Their presence on Main Street is the realization of a vision Johansen had after his daughter moved to Richmond, Va. “When we were first going out there, we got to go to different breweries and I said, ‘Man, we could make this work in Lexington on a smaller scale,’” Johansen said. “When they approached me, it was like, ‘This is meant to be.’” Brian Graves had the same feeling. “We had always kind of had our eyes toward Lexington,” he said. “We just really liked the town, liked the direction the town was going.” Graves and his partners still have day jobs. He and Nathan Poehlman work in insurance, and Andrew Arndt is a chemist (hence the brewery’s name) for a Decatur company. But so far, the beer business – Analytical focuses on ales — hasn’t been too shabby.

When visitors arrive at Reserve Artisan Ales in downtown Galesburg, it’s impossible for them to miss the bus. Or the beer. The centerpiece of the Reserve taproom, which opened in January 2022, is the restored shell of a 1960s-era Peoria transit-system bus. Blake Benedict, who with brother Trent co owns Reserve, said his family found the bus in a junkyard in Kickapoo.

Nick Vlahos is a longtime Peoria print journalist and regular contributor to Peoria Magazine

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Patrons enjoy beers at Reserve Artisan Ales

CENTRAL ILLINOIS BREWERIES Analytical Brewing 510 W. Main St., Lexington (309) 490-1029 Bearded Owl Brewing 112 State St., No. 1A, Peoria (309) 713-3676 Casper Brewing Company 3807 Ballybunion Rd., Bloomington (260) 227-7377 Cherry Street Brewing Company 57 S. Cherry St., Galesburg (309) 344-4480 Destihl Brewery and Beer Hall 1200 Greenbriar Dr., Normal (309) 420-0159 Destihl Restaurant & Brew Works 318 S. Towanda Ave., Normal (309) 862-2337 Evergreen Farm Brewing 1179 Douglas Rd., Metamora (309) 250-1858 Fiala Brothers Brewery & Beer Hall 127 E. Beaufort St., Normal (309) 808-2221 Forgottonia Brewing 324 N. Lafayette St., Macomb (309) 237-8649 Hand of Fate 107 E. Douglas St., Petersburg (217) 691-1098 Industry Brewing Co. 8012 N. Hale Ave., Peoria (309) 839-2930 Iron Spike Brewing Company 150 E. Simmons St., Galesburg (309) 297-4718 Lil Beaver Brewery 5 Finance Dr., Bloomington (309) 808-2590 Obed & Isaac’s Microbrewery and Eatery 321 NE Madison Ave., Peoria (309) 306-0190 Patton Block Grill & Brew Pub 88 Public Square, Monmouth (309) 715-7180 Reserve Artisan Ales 185 S. Kellogg St., Galesburg (309) 541-1010 Rhodell Brewery 100 Walnut St., No. 111, Peoria (309) 966-1047 Tangled Roots Brewing Company 812 LaSalle St., Ottawa (815) 324-9549 White Oak Brewing 1801 Industrial Park Dr., Normal Emancipation Brewing Company 13113 N. 2500 East Rd., Fairbury (815) 419-5278 Keg Grove Brewing Company 712 E. Empire St., Bloomington (309) 585-2021

MAY 2023 PEORIA MAGAZINE 21

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22 MAY 2023 PEORIA MAGAZINE

SUMMERS Great START HERE BOYS & GIRLS CLUBS OF GREATER PEORIA’S SUMMER DAY CAMP

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The Clubs’ summer camp provides a safe and fun place for kids and teens during critical out-of-school time. ACTIVITIES: FIELD TRIPS • CRAFTS • SPORTS • STEM CLASSES SOCIAL-EMOTIONAL LEARNING • READING PROGRAM You can help support our local youth this summer by sponsoring a child to attend camp! Visit our website at www.bgcpeoria.org or call the Clubs, 309.685.6007, ext. 112

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MAY 2023 PEORIA MAGAZINE 23

MOM AND POP

PASSION, PERSONAL SERVICE, PLENTY OF BAIT Presley’s Outdoors is still worming its way into the hearts of sportsmen and women

BY STEVE TARTER PHOTOS BY RON JOHNSON

A local retail business not only fending off the corporate competition but succeeding? It’s enough to renew your faith in good old-fashioned personal service.

old store on South Adams Street was running out of room. The Presley family left the ranch to open a new, larger store in 2004 with a new name, Presley’s Outdoors, taking over a deserted supermarket in Bartonville. But they weren’t the only ones seeking to capture a larger share of the area’s outdoor sports market. Not only had national chains like Dick’s, Dunham’s and Gander Mountain set up shop in Peoria but an even larger adversary was on the horizon. By 2011, Bass Pro Shops, a national company billed as North America’s premier outdoor company, had opened a 150,000 square-foot store in East Peoria, dwarfing the 35,000 square foot Presley store. “Bass Pro clearly spends a massive amount of money in marketing,” said Kelly Presley, 42, who represents the third generation to run Presley’s. “Bass Pro has gorgeous stores. Their stores are definitely prettier than ours,

‘IT WAS ALWAYS SUCH A FAMILY PLACE AND IT’S REMAINED THAT’ — Jeff Lampe

That’s not some fanciful movie prem ise but the story of Presley’s Outdoors, 1510 W. Garfield Ave. in Bartonville, a seller of hunting and fishing gear that started out in Peoria as the South Side Worm Ranch. Bob Presley and wife Dorothy (known to most as “Red”) started the bait shop in 1946, establishing a lasting reputation as the fisherman’s friend. Tim Presley, their son, will tell you that the store’s original name wasn’t just for show: A lot of worms were involved. As a kid, Tim once collected

more than 1,400 worms in an hour, he recalled. In his early 20s, he often slept at the store, he said. In 1979 it was Tim Presley’s turn to take over the business. Bob had died in 1976 and Red was losing interest in running things, he said. As Tim grew the business, it became clear that the

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kids on the scale they had in the store. It was always such a family place and it’s remained that. “At your big box stores, the faces are always changing but at Presley’s, there’s a whole crew of employees who have been there forever. Whether it’s archery or a telescopic rod, that experience is invaluable.” While Tim Presley brought the store to broader prominence, said Lampe, he credits Kelly with developing online sales, another reason for the store’s continued success. In a 2017 letter to customers, Kelly vowed to offer the lowest cost items possible online while encouraging the public to visit the store to get even better deals. The industry has endured a number of trends over the years. For example, there has been a “big-time” decrease in fishing, said Kelly, with the exception of the COVID years, when fishing made something of a comeback. Meanwhile, “cheap, inexpensive items weren’t selling well last year but more

expensive items sold great. That tells me that lower income people aren’t fishing like they used to,” said Kelly. Beyond that, it seems fewer young people are picking up a rod and reel, he added. Interestingly, hunting has not slowed. “I think hunters are a bit more passionate than fishermen,” said Presley. Andrew Dearing of Peoria got into bowhunting last year. “I got some awesome help from the boys over at Presley’s,” he said. “They never talked down to me with my newbie questions.” Robbie Iverson of Ottawa first visited the Bartonville store in 2006 and said it’s worth the drive because of the store’s employees. “They treat me like family.”

but I’ll put my money on our people,” he said of the 25 employees, many of them long-term, who work the various departments at Presley’s Outdoors.

‘THEY NEVER TALKED DOWN TO ME WITH MY NEWBIE QUESTIONS’ — Andrew Dearing

Steve Tarter is a Peoria Magazine contributor who was born in England, raised in Boston, moved to Peoria to attend Bradley University and decided to stay. He has spent a career in journalism and public relations

That’s an opinion echoed by Jeff Lampe, a longtime outdoors writer who now publishes the Weekly Post and Prairie News weekly papers across a wide section of central Illinois. “I go back to the old store on Adams Street,” he said. “I weighed my first two

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S P O T L I G H T

STRIP MINES ARE GOLD MINES FOR RECREATION The Peoria area offers an abundance of opportunities to fish, hunt or just watch wildlife

BY JEFF LAMPE ILLUSTRATION BY SCOTT SHEPLER

S ome of the most desirable land in central Illinois for home sites and recreation was once viewed as worthless. “Wasteland” was the actual word used in plat books of the 1960s and 1970s to describe land that was surface mined for coal. Also known as strip mining, the process of peeling back 75 to 100 feet of rock and soil to reach the coal below can leave ugly scars on the landscape. Those gashes are still visible on properties mined prior to the state’s 1962 Open Cut Land Reclamation Act and the federal Surface Mining Control and Reclamation Act of 1977. On pre-reclamation properties, you’ll see rocks scattered on the surface and lakes that are bordered by rocky outcroppings jutting up in rows where the coal was removed. Lands mined after 1977 are harder to identify as coal mines, except for the presence of narrow, deep lakes surrounded by rolling, grassy hills and trees. Those differences aside, nearly all former strip mines share a common trait: They are meccas for wildlife and for human recreation.

Whether you like fishing or hunting or prefer paddling and wildlife watching, some of the best places to spend an enjoyable day outdoors in central Illinois are in strip mine country. Peoria residents are blessed to live within 40 minutes of an abundance of such properties in Peoria, Knox, Fulton and Stark counties. Another blessing is that while most of the state’s 200,000 acres of former surface mines are privately owned, there are also many nearby areas open to the general public ( see sidebar ). We are entering a perfect month for fishing strip mines, which are typically deep, steep-sided bodies of water with limited underwater structure. But in May, when you can find underwater structure — rock piles, downed trees or weedy flats — you should find fish. Chances are, if you’ve got a friend who regularly shows off pictures of big bass, bluegill or crappie, they either own a strip-mine lake or have access to one. It’s no coincidence that several Illinois record fish were hauled out of lakes created by mining. That list includes Ed Walbel’s 13-pound, 1-ounce record largemouth bass and

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Wanna go fishing and more? Here are five spots BY JEFF LAMPE Central Illinois anglers, hunters, paddlers and birdwatchers who want to spend time in strip-mine country have plenty of public options available within a 40-minute drive of Peoria. Here are a few: BANNER MARSH This 4,363-acre Illinois Fish and Wildlife Area offers good to very good fishing for bass, crappie and muskie. And with more than 2,400 acres of water and numerous small ponds, there’s plenty for paddlers to explore. The site also offers waterfowl, deer, dove and upland game hunting in the fall. There are no fees for fishing. Boats with motors over 25 hp are limited to no wake. Located along U.S. Route 24, 15 miles southwest of Peoria. (309) 647-9184. DOUBLE T This 1,961-acre State Fish and Wildlife Area is located in Fulton County, north of Canton at 18000 E. Cypress Rd. The 65-acre main T-lake has depths of 65 feet and is rated as good for crappie and largemouth bass, with a developing population of muskie. There also is hunting for waterfowl and doves. (309) 647-9184. FULTON COUNTY CAMPING & RECREATION AREA The Fulton County Board leases this 440-acre parcel, which contains 12 lakes, 134 acres of surface water and boat ramps. Bluegill, crappie and bass are all rated as good with redear sunfish very good. Fees for fishing and camping. Located southwest of St. David, off Illinois Route 100. (309) 668-2931. LAKELAND PARK This 600-acre property operated by the Canton Park District and open from April through October features five lakes, more than five miles of hiking trails, picnic shelters, boat ramps, fishing opportunities and even scuba diving. There are entry fees and a $1 daily boat launch fee ($30 for the season). Located just west of Canton off West Vine Street. (309) 647-4702. SNAKEDEN HOLLOW A 2,500-acre State Fish and Wildlife Area in Knox County, two miles east of Victoria, Snakeden features 165-acre McMaster Lake and approximately 34 bodies of water over 1 acre in size that can be reached from parking areas surrounding the property. Gravels paths allow foot or bicycle traffic. Most ponds offer good fishing for bluegill and bass and average fishing for crappie and catfish. (309) 879-2607.

Former Caterpillar CEO Doug Oberhelman lands a big bluegill

Chef Todd Kent of Peoria hoists a nice bass

Rick Leonard’s record spotted bass of 7 pounds, 3.12 ounces caught in Fulton County. Up until 2021, Mark Samp also held the state record for smallmouth bass with a 6-pound, 7-ounce lunker caught near Farmington. A Fulton County surface mine also produced the record 5-pound, 6-ounce record black bullhead. A similar excitement builds in strip-mine country in the fall, when the pits attract ducks and geese and provide a waterfowling alternative to Illinois River backwaters. In fact, strip-mine lakes in Fulton and Knox counties were among the first places that the state released Canada geese in the late 1960s. What makes strip-mine country so appealing to wildlife is the combination of large, relatively undisturbed tracts of grass and water that are otherwise rare in an Illinois landscape dominated by corn and soybeans. The most obvious critters to benefit are trophy species such as bass, Canada geese, ducks and deer. But the impact goes beyond game species to birds, reptiles, amphibians and insects. Grassland birds are among the state’s most threatened critters, but they can often be found in strip-mine country, where it’s not unusual to see short-eared owls or harrier hawks, both endangered in Illinois. Look more closely and you’ll discover even more crawling through the grass or along the edges of the lakes. “We conclude that mine spoil prairie reclamations can support roughly the same degree of amphibian richness as native prairie restorations,” writes scientist Michael J. Lannoo, who has done extensive research in strip mines. The restored lakes also attract humans and have become a hotspot for development. That’s why an 8-acre lot of reclaimed strip-mine ground in Peoria County is currently listing for $275,000, and why land with access to a strip pit regularly brings upwards of $6,000 per acre. No wonder old-timers in strip-mine country are often heard to lament, “I should have bought that ground when it was cheap!” Too late. The former coal mine “wastelands” have been transformed into gold mines for recreation. Jeff Lampe is a native Buffalonian, longtime central Illinois journalist and current owner/publisher of The Weekly Post, a newspaper serving 15 communities in Peoria, Knox and Fulton counties, and The Prairie News, a newspaper in Stark and Henry counties. He lives in Elmwood

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