PEORIA MAGAZINE July 2023

A PUBLICATION OF WT VP

MAGAZ INE

JULY 2023

JULY 2023 PEORIA MAGAZINE 1

COVER STORIES 36 Learning the Landscape, and Mastering It: Dr. Meenakshy Aiyer and Seshadri Guha By Linda Smith Brown 40 The Reluctant Reverend: Pastor Deveraux Hubbard By Phil Luciano 44 Going Where Women Hadn't Gone Before: Lorene Ramsey By Nick Vlahos

SPOTLIGHTS 26 W.D. Boyce Council of Boy Scouts Turns 50 By Scott Fishel 30 A Life-Changing Relationship, on Both Sides By Linda Smith Brown 62 Wheels O’ Time By Steve Tarter 76 Three More Reasons to Explore Pekin’s Dirksen Center By Chris Kaergard 78 ‘One of the Best

48 From Cop's Son to Captain of the Courtroom: James Shadid By Phil Luciano 52 Open Hearts, Innovation and a Better Peoria: Lisa and Kevin Schoeplein By Laurie Pillman

Days of My Life’ By Ron Johnson

COVER ILLUSTRATION : “Legends” by Ben Sanders

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FEATURES 10 Seed and Soil:

22 Mom and Pop: Family Friendly By Steve Stein 56 Peoria Retro:

82 Whatever Happened to …?: George Graves, Jr., Peoria’s Music Man By Denise Jackson 86 EconCorner: Dr. Charles Kahn, professor

The Epitome of Agritourism By Laurie Pillman

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Seed and Soil: A Q&A with Ron Kindred of the Illinois Soybean Association Interview by Rob Sharkey Dish and Drink: 102 and Still Going Strong By Phil Luciano

Cruising Peoria’s Main Street By Steve Tarter

emeritus of finance at the Gies College of Business,

58 Hometown:

16

University of Illinois Urbana-Champaign By Mike Bailey 90 Twenty Something:

Get Your Kicks in Pontiac By Scott Fishel 64 Playing in Peoria: Commentary Yesterday, Today, and Tomorrow at the HOI Fair By Roxy Baker 68 Playing in Peoria: ‘Geek Culture’ Has Arrived in Central Illinois By Laurie Pillman

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Dish and Drink: The Quintessential Central Illinois Sandwich By Phil Luciano

How to Win Adulting Points By Katie Faley

94 Wordcount:

21

A Novel Approach to Representation By Laurie Pillman

Dish and Drink: What's Cookin' - Blueberry Dutch Baby Pancake By Mary DiSomma

JULY 2023 PEORIA MAGAZINE 3

COMMENTARY 97 Social Responsibility

in Business Dee Brown 99 The Dirty F-Word By Amy Burkett 110 One More Thing:

Taking Inventory of a Life By Phil Luciano

AND MORE

7 Letter from the Editor 72 ArtsPartners Calendar 100 Out & About 106 In Brief 112 Thank You, Advertisers

in this issue

July 2023 contributors: Roxy Baker, Dee Brown, Linda Smith Brown, Amy Burkett, Mary DiSomma, Katie Faley, Scott Fishel, Denise Jackson, Ron Johnson, Chris Kaergard, Charles Kahn, Ron Kindred, Phil Luciano, Laurie Pillman, Rob Sharkey, Scott Shepler, Steve Stein, Steve Tarter, Nick Vlahos

FOLLOW @PEORIAMAGAZINES: To subscribe or renew, visit peoriamagazines.com/ subscribe.

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MONTHLY ISSUE 072023 ISSN: 947

PRODUCING THE NEXT GENERATION OF LEGENDS THANKS TO ONE OF PEORIA’S BEST

PM0723

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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 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

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LETTER FROM THE EDITOR

the pulpit to build one of central Illinois’ largest predominantly Black congrega tions at Peoria's St. Paul Baptist Church. He and his wife lost a son, yet managed to translate their grief into something good for the people they serve. We salute the husband-and-wife team of Seshadri Guha and Dr. Meenakshy Aiyer, the tech company entrepreneur and regional dean of the University of Illinois School of Medicine Peoria, re spectively. Both grew up in India nearly 9,000 miles away but have committed themselves to life-affirming and -saving careers and philanthropy in central Illinois, while encouraging others to “choose Peoria!” We salute Lorene Ramsey, who as a 14-year-old softball pitching prodigy dominated the adults with whom she played. Yet her greatest acclaim came from sharing her inestimable talents and knowledge with others as a college coach, and from her indefatigable advo cacy for female athletes at a time when the opportunities we take for granted today were not always available. Mean while, she won national titles with local kids, insisting they could hold their own “against the entire United States.” Now there’s a rallying cry for central Illinois. We salute Jim Shadid, the federal judge who once upon a time would have traded his robe for a baseball uniform, but ultimately found dispensing justice more SALUTE!

W elcome to another Pe oria Magazine Legends issue, where we pay tribute to those locals who make this little corner of the world a better and healthier place. Nothing quite encapsulates the spirit of the Legends like the photo at the top of this page. Vietnam veteran Ken Staley had just deboarded the Honor Flight at the General Wayne A. Downing Peoria In ternational Airport on May 23, following a long-and-exhausting day touring war monuments in Washington, D.C. Staley was making his way through the cheering crowd, there to celebrate him and the other 74 military veterans who’d answered their country’s call, when he came to a stop before a couple of pony tailed girls, both saluting him. He raised his right hand to his temple and returned the gesture. Now that’s the kind of mutual respect you expect in the presence of legends. It is never easy picking our Legends. We’re fortunate in central Illinois to have a bountiful crop from which to choose, which sometimes makes the job harder. In 2023, we again have found our way to five individuals and/or couples who over many years have distinguished them selves in their varied endeavors. We salute the Rev. Deveraux Hubbard, the charismatic Peoria pastor who overcame his reluctance to ascend to

to his liking. It may not be widely known, but Shadid was a scholar and athlete who still holds the single-season and career base-stealing record at Bradley University. “None of us makes it alone in life,” said this captain of the courtroom who never forgot where he came from. Finally, we salute Kevin and Lisa Schoeplein, who lived their belief that one’s work – in their case in health care and other missions – should be “in formed by your values.” As CEO of what would become OSF HealthCare, Kevin would lay the foundation for the region al medical and economic powerhouse that OSF is today, to central Illinois’ great benefit, with Lisa’s support every step of the way playing no small role in making that possible. In story after story herein, we salute many others, from those Scout leaders at the W.D. Boyce Council to former Manual High music teacher George Graves, who mentored so many young people who went on to emulate them and what they stood for, and to do so here. Enjoy this month’s Peoria Magazine , everybody.

Mike Bailey

mbailey@peoriamagazines.com

JULY 2023 PEORIA MAGAZINE 7

Disregard this area around the perimeter, outside of the thin lined black box. This outer perimeter is the “bleed area” for hard copy printing of the magazine

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Catered lunch from Avanti’s, served at noon Sponsored by: Prairieland Koi and Pond Society http://prairieland_pond.tripod.com Space is limited to 100 participants. To RSVP and receive your free electronic ticket; email christianrath@gmail.comor lmoreland68@yahoo.com or call/text Christian Rath @ 309-212-9050

8 JULY 2023 PEORIA MAGAZINE

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SEED AND SOIL

THE EPITOME OF AGRITOURISM

Working farm in Knox County entertains with festivals, weddings and vacation rentals BY LAURIE PILLMAN PHOTOS BY RON JOHNSON D riving by on I-74, it’s hard to miss the 35-foot-tall Civil War-era barn that graces Walnut Grove Farm. The structure rises above a walnut grove, flower gardens, and a three story Victorian farmhouse on the uniquely beautiful farmstead in Knox County. While the barn is the most iconic feature of the property, the heart and soul of Walnut Grove Farm are husband-and-wife team Rich Wood and Janis King. “This is a nationally registered farm stead,” said King. “The history of the

buildings pushes me to whatever we do. Our mission is to share the farm with as many people as possible so our agricultural history is never lost to complacency.” WORKING, LEARNING, ENTERTAINING, PRESERVING Walnut Grove Farm is a working farm. A portion of the land is rented for commercial crop production, while another part grows items for King’s florist business. However, King’s love of history and restoration has turned the farm into a center for agritourism. From concerts to gardening lectures and beyond, visitors can enjoy education and entertainment at the farm almost every day. Wood describes his wife’s passion for the farm’s legacy with a picture from 25 years ago. “Jan is up on top of the roof of the barn putting in a shingle. She’s dedicated to preserving this farm and maintaining this farmstead.”

Rich Wood and Janis King at their Walnut Grove Farm in Knoxville

Raised on a farm not far away, King is hardworking and humble. She barely mentions her fundraising efforts to restore the barn roof. Instead, she talks about how the BARN AGAIN! program launched by the National Trust for Historic Preservation and Successful Farming Magazine in 1987 helped with the preservation. The farm’s 1989 addition to the National Register of Historic Places gets mentioned. Still, King downplays her work gathering the history of the original homesteaders, the Charles family. She credits the daily tasks of farming flowers, preparing for bed and breakfast visitors, and planning for events like

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Knox County Drive to Wood, their family, and the “Barn Pals.” “We’ve coordinated and established some really good net working and relationships,” Wood said. “We couldn’t do any of this if we didn’t have a family. The Barn Pals are vendors or good friends. And they do it because they just love doing it.” One of those friends is Amanda Chavero. Her mother and stepfather were married at the farm and became friends with Wood and King. Chavero now lives in Colorado but still loves Walnut Grove Farm. “I’m the oldest of five, so all of us kids were just out there as often as we could be. I really loved Jan, and for an 11-year old to be empowered with responsibilities and tasks, I just thrived. Every single day I walk out into my yard, there’s something she taught me that I think about when I’m looking at the flowers.” Chavero continued to help at Walnut Grove Farm through her college years and eventually was married there. The barn was bursting with peonies for her wedding. She said King’s guidance helped make her floral-filled vision a reality. And Wood was right beside her, taking photos and performing other tasks. ‘THIS FARMSTEAD BELONGS TO THE COMMUNITY’ When not working on weddings, the two open the farm up to the community. Thirty-five years ago, they hosted their first barn fest during the Knox County Scenic Drive, held the first two full weekends in October. “We started it as a traditional craft

showcase because Knox County Scenic Drive is supposed to be about preserving the historic buildings and sites in the county. It was about traditional craftsmanship and doing demonstrations,” said Wood. “We thought that was appropriate, and so we did an open barn. We’ve been doing it ever since. They added Christmas at Walnut Grove Farm over Thanksgiving weekend a few years later. “Folks can always depend on the Barn for a great experience,” said Barn Pal Blanche Shoup. “Many times at the Scenic Drive event, I hear folks talk about their annual pilgrimage to meet siblings from across the country …” The events are immersive. King sells dried designer wreaths, swags and everlasting florals. Artisans pack the barn with handmade soaps, loom-woven rugs, woodwork and other creations. Guests and vendors alike snack on preserves, stews, sandwiches and specialty drinks as they listen to live music or book readings. Families have made it a tradition to get photos on hay bales or with an 1800’s-era Santa Claus. Wood said he enjoys the stories people have shared with him. “I came to realize very quickly that this farmstead belongs to the community. People take pride in visiting and being a part of things and having weddings here. People say ‘my dad or my grandpa brought me here when the Charles family had an orchard. They came and got apples or skated on the pond before the interstate went through.’ There are a lot of stories where people put hay

in the barn or did things on the farm. Those stories have always been really fun to hear.” ‘A VERY SENSORY PLACE’ To many, the farm is the perfect escape. That’s why the Walnut Grove Farm Guest House is available for bed and break fast rental. The Victorian bungalow has two bedrooms, modern amenities, and a country decor. Guest reviews note the peaceful area and well-stocked kitchen. King said they’ve collected some regular visitors over the years. “It’s a very sensory place. You can hear the birds and feel good just going out and getting in the midst of the plants. Everybody comes and says there’s an emotional connection. We treat people well. We hope that they feel comfortable being here.” To learn more about Walnut Grove Farm, visit www.walnutgrovefarm.com.

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

JULY 2023 PEORIA MAGAZINE 11

SEED AND SOIL

A Q&A WITH RON KINDRED OF THE ILLINOIS SOYBEAN ASSOCIATION

INTERVIEW BY ROB SHARKEY

A gricultural commodity groups have the power to impact the economy, influ ence critical legislation and inspire market trends, all in the service of supporting farmers, landowners and business owners. Meet Ron Kindred, a farmer from At lanta, Illinois, who also serves as vice chairman of the Illinois Soybean Associ ation. Some people think they don’t need to join a commodity group because they pay into different checkoffs, but what you may not realize is how these groups can positively impact our farms and our everyday operations. Organizations such as the Illinois Soybean Growers (ISG) provide a platform where farmers can be heard and work to increase profit ability while protecting the freedom to operate through legislative advocacy, public policy initiatives and education. ISG and the Illinois Soybean Board (ISB) are two separately funded organizations housed under the Illinois Soybean Asso ciation. ISG and ISB are farmer-focused,

striving for achievement in every part of the soy sector. However, ISG relies solely on voluntary paid memberships. ISB is funded through the checkoff and those funds can be used for communication and education only. Advocating and lob bying for critical policy work affecting farmers and agriculture are prohibited. Illinois soy producers created ISG as a means to positively influence policy and regulatory matters at both the state and national level. From federal trade issues to supporting biodiesel, ISG works every day to make a difference in state, national and global agriculture. What follows is our Q&A with Ron Kindred of ISA: Rob Sharkey (RS): Ron, why did you join the Illinois Soybean Growers? Ron Kindred (RK): I wanted to join an organization that protected my family’s interests and be a part of the policy making process. I wanted to expand my knowledge on soybean-specific issues and play a role in which I am part of the

solution instead of just complaining about the problem. RS: How long have you been a member of the Illinois Soybean Growers? RK: I joined the Illinois Soybean Association 30 years ago. I have been a director on the Illinois Soybean Growers and Illinois Soybean Board for 17 years and am finishing my second year as vice chairman. I represented Illinois as a director for nine years on the American Soybean Association Board, serving four years on the Executive Committee. I’ve had opportunities to lobby in Springfield and Washington, D.C. and I am constantly amazed at the impact we have had. I was there in person when the Illinois General Assembly unanimously passed the first biodiesel tax credit, and actively lobbied for the recently passed legislation that ramps up the credit from a B11 to B20 blend. But I would say some of the most important wins over the years have been in stopping onerous regulations

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from getting enacted, something that would not have happened if it weren’t for groups like this. RS: How are the Illinois Soybean Growers different from the checkoff? Are my checkoff funds used as political contributions? RK: The Illinois Soybean Growers is a 100% voluntary membership organization. Our membership costs go towards advancing issues that allow us to continue to produce with as little regulatory interference as possible, as well as preventing harmful legislation from becoming law. The Illinois Soybean Board oversees the checkoff funds used for research and education only, completely separate from the membership fund. Checkoff funds are not allowed to be used for any type of advocacy or political contributions. RS: Why is it so important as a farmer or agriculture business to join commodity groups like the Illinois Soybean Growers? RK: I believe it is extremely important to have your voice heard from your own perspective. This helps with the

checkoff investments in education, but especially for policy direction of the association. We need both agribusinesses’ and farmers’ input to make the best decisions on research, education and legislation going forward. I know we can achieve more when we are working together for a common purpose. RS: How does growing the Illinois Soy bean Growers membership base advance the conversations around agriculture and policy? RK: There is definitely strength in numbers. The more people we have lobbying in Springfield and D.C., the more impactful we become. We are extremely influential now but with more members we can do so much more. Illinois is the top crop-producing state in the nation and one of the largest in the world. It is imperative that Illinois farmers are at the table when legislation relating to agriculture is being negotiated. We need to educate our legislators on the important role we play in providing high-quality, affordable food to feed the world. Our legislative action center, Voice for Soy,

gives our members direct access to communicating with elected officials where they can make calls and send letters to advance policy initiatives. RS: Who should join Illinois Soybean Growers? RK: All soybean farmers and agribusi nesses, and quite frankly, anyone who cares about the future of agriculture and wants to make a positive impact. What a powerful organization we can be with everyone’s participation! RS: How much does it cost to become an Illinois Soybean Grower member? RK: We recently reduced our annual membership down to $75 (from $150) to make it more affordable for folks to join and it has been worth every dollar!

Become an Illinois Soy bean Grower member today by going to the organization's website, ilsoygrowers.com, or by contacting Ashley Barry at 309-660-5492, ashley.barry@ilsoy.org

JULY 2023 PEORIA MAGAZINE 13

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14 JULY 2023 PEORIA MAGAZINE

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W hen Jesus Valdez took over Coney Island two decades ago, he knew the recipe for success. Well, make that two recipes. One would be the secret formula for the coney sauce that has brought in legions of eager customers for more than a century. The other would be the throwback atmosphere that looks virtually the same as it did on opening day, 1921. Jesus Valdez and his mother Maria Valdez are owners of Coney Island with son Manny and daughter Mariah

DISH AND DRINK

102 AND STILL GOING STRONG Coney Island is the oldest eatery in Galesburg, and it’s still not sharing the recipe for its secret sauce

BY PHIL LUCIANO PHOTOS BY RON JOHNSON

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basement.’ So, over the years, it’s been building up more and more.” WORD OF MOUTH PACKS ‘EM IN Valdez enjoys the interactions with patrons. Word of mouth brings in newcomers, such as those from nearby Knox College. Others find it on Google. “You meet people from around the world,” said Valdez. Others have been coming for years. Roby Souther routinely drives 30 minutes from his home in Kirkwood for the coney dogs. As an HVAC repairman, he first discovered the place when in town for a work project in the 1980s. “I came here and got hooked: unique flavor (and) a good, satisfying meal for a working guy,” Souther said. “I’m retired now, but I still want to have one every chance I get.” Souther said that, as far as he knows, no other coney dog compares. “You can find ‘em on the East Coast,” he said. “(But) I don’t think you’ll find anyplace that does them around here besides these guys.” Credit that to the heart of Coney Island: the sauce that, along with brown mustard, gets slathered atop the basic, $3 coney dog. The secret sauce recipe is on atattered scrap of paper, signed by all seven owners over 102 years. “We have it put away. We have a safe,” Valdez said. “We don’t keep it just laying around. That’s what we’re known for, our coney sauce.” SELLING DOGS BY THE DOZEN (TIMES 100) That uniqueness is a big reason why Coney Island sells as many as 1,000 dogs a day. “A lot of people claim they know the recipe,” Valdez said. “And they come in here and say, ‘Oh, I have the recipe for the Coney Island sauce. And then they mention some ingredients. And it’s nothing compared to how we make it.” Valdez thinks there’s no other recipe like it.

“Customers said, ‘Whatever you do, don’t change our Coney Island,’” Valdez said with a smile. “We changed hardly anything.” The old-time approach keeps people packing the place. “You see families bringing in their young ones, generation to generation, Valdez said. “And it keeps being a tradition for some families coming in to have coney dogs.” THE KEY? ‘SALTSA KIMA’ Valdez, 48, had been managing a bar and grill when he bought the business 20 years ago, stepping into one of the richest restaurant traditions in Galesburg as well as America. Coney Island, 77 S. Cherry St., is the oldest eatery in Galesburg. Like many of its kind, it was started by a pair of Greek brothers. According to Smithsonian Magazine, during a great wave of immigration from Greece and Macedonia at the beginning of the 20th century, many such newcomers started coney-dog shops in New York and elsewhere. To dress their dogs, they leaned on their homelands’ traditional “saltsa kima,” a spicy, tomato-based meat sauce. And the layouts for the eateries looked similar, whether in Brooklyn or Galesburg. “They all had the same setup: the grill in the front window and a long bar,” Valdez said. His grill and 40-foot bar are originals, as are many of the decorations dotting the walls and ceiling, including signs for sodas, breads and gasoline, plus a pinball machine and gramophone. It’s like a wonderous time machine to visitors, especially the newbies. “It is a lot of stuff,” Valdez said. “They take pictures and like to look around.” The décor includes some of the scant few changes at Coney Island, thanks to the generosity of faithful customers. “The reason why we have so much stuff is because people donate things to us,” Valdez said. “They say, ‘This (item) will look better here than in my

“I’ve spent hours and hours online looking up different Coney Island recipes,” he said. “And I’ve never seen one that’s even close to ours at all.” There’s one other secret to the eatery’s enduring success. Just as when Coney Island started, it is run by family, including Valdez’s daughter Mariha, 26; son Manny, 28; and mom Maria, 71. The latter is responsible for one of the rare additions to the Coney Island menu. During a workday break a few years back, she and the family ate tamales she had made from a family recipe. Customers noticed, and the tamales became a Coney Island staple. “I have to make a lot of them,” she said with a grin. Meantime, the menu gets occasional tweaks. For instance, a new addition is the Mud Puppy, a dog topped with a thick cheese sauce originally created as a chip dip. It’s been a solid seller. Yet despite the importance of the menu, Valdez points elsewhere for the continued success of Coney Island. “What really makes this place survive and go is the community,” he said. “Without those guys, this place wouldn’t be here for a hundred years.”

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

JULY 2023 PEORIA MAGAZINE 17

DISH AND DRINK

THE QUINTESSENTIAL CENTRAL ILLINOIS SANDWICH For pork tenderloin aficionados, the only questions are who serves the best and biggest

BY PHIL LUCIANO

WEE-MA-TUK COUNTRY CLUB BAR & GRILL 15722 E. Kenabeck Trail, Cuba (309) 789-8113 www.facebook.com/wmtcc The scoop: The 193-acre country club and golf course were recently renovated. The bar and grill serves as the social hub for the Lake Wee-Ma Tuk subdivision, located between Cuba and Canton. The atmosphere is delightfully casual. Weight of tenderloin: 1 pound, 8 ounces Price: $12.99

THE BILLBOARD BISTRO 801 McKinley Ave., Bartonville (309) 839-1156 www.facebook.com/ billboardbistro The scoop: The BillBoard Bistro sits inside the former, longtime site of the 801 Club, “Home of the 32-Oz Schooner.” Polished but comfy, the Bistro still offers those hefty schooners, plus a full menu of top-notch comfort food. Weight of tenderloin: 1 pound, 14 ounces Price: $14.99 ($10.99 on Tuesdays)

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A h, the deep-fried pork ten derloin sandwich — or, as it’s simply known among fans, the tenderloin. It’s the quintessential central Illinois sandwich. But it wasn’t born here. IN THE LAND OF LINCOLN, THE TENDERLOIN IS STRICTLY A CENTRAL ILLINOIS THING The original was purportedly created in 1908 by Nick’s Kitchen in Huntington, Indiana, near Fort Wayne. With pork as the main ingredient, it’s not surprising that the sandwich is most popular in four of the top pork-producing states: Indiana, Iowa, Missouri and Illinois. But in the Land of Lincoln, you won’t find many tenderloins in Chicago, or

in northern or southern Illinois. It’s a central Illinois thing. The basic recipe is simple: The pork loin is hammered thin, dipped in flour and egg, then coated with either bread crumbs or crushed saltines before getting dunked into a deep fryer. Over the years, many pubs and eateries have tried to best one another with oversize tenderloins. In fact, in Iowa and Indiana, gourmands follow tenderloin trails leading from one tenderloin spot to the other. Further, the Facebook page “Pursu ing Pork Tenderloin Sandwiches” has 72,000 members who ramble all over the country to photograph and rate ten derloins. David Stovall, who administers the page, says size can matter – as far as customer buzz. “It now is kind of a pride and promo

tional thing (for eateries), and for the customers a curiosity thing,” Stovall said. “Some restaurants build a repu tation on their giant tenderloins that draw people in.” But which places serve the biggest tenderloins in central Illinois? We asked this question online, and nominations poured in from readers of Peoria Maga zine and viewers of WTVP’s “You Gotta See This!” The following five stops were mentioned the most. We paid each a visit to weigh their tenderloin. Not the plate, not the bun, not the toppings – just the tenderloin. 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

SPOONIES BAR & GRILL 103 N. Third St., London Mills (309) 486-3574 www.facebook.com/ SpooniesBandG The scoop: Spoonies is one of the few businesses in London Mills, population 392. The tidy and inviting Fulton County pub sits near Spoon River, a picturesque waterway that is home to the Spoon River Drive, sort of a roadside flea market. Weight of tenderloin: 2 pounds, 1 ounce Price: $11

ASHER’S BAR & GRILL 353 Court St. in Pekin (309) 201-4111 www.facebook.com/ Ashersbargrille The scoop: A fire at Asher’s original spot, in Farmington, prompted a move to Pekin. The roomy joint boasts a prime location across from the Tazewell County Courthouse. Weight of tenderloin: 2 pounds, 5 ounces Price: $12.50

SMITTY’S BAR & GRILL 308 Gary St., Leonore (815) 856-2030 www.facebook.com/profile. php?id=100063593438898 The scoop: Smitty’s comprises the entire retail district in little Leonore, population 121. The LaSalle County saloon gleams with polish and smiles, and the prices are kind on the wallet. Weight of tenderloin: 4 pounds Price: $7.85

JULY 2023 PEORIA MAGAZINE 19

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WHAT’S Cookin’

DISH AND DRINK

BLUEBERRY DUTCH BABY PANCAKE

I love a good farmers market. Luckily, there are lots to choose from when I’m at our farm in Cuba, Illinois. When July rolls around, I know it’s time to pick up loads of freshly picked blueberries. A favorite way to enjoy my blueberry bounty is to pile them on top of a just-baked Dutch baby pancake. The secret to making a Dutch baby pancake is to prepare the batter in a blender, then pour it directly into a super-hot, cast-iron skillet. Because the Dutch baby pancake batter doesn’t include a leavening agent like baking powder or baking soda, you have to make sure it gets some air in it. That’s where the blender comes into play. Place the skillet in the oven before you start preheating. By the time you have the batter ready, the skillet should be nice and hot. Serve this Dutch baby pancake imme diately from the oven. Pile on those fresh blueberries, dust with confectioners’ sugar, and add some maple syrup or lemon curd. (You can find my simple homemade lemon curd recipe on my website, marydisomma.com.)

5. When the oven reaches 425 degrees, you’re ready to go! Carefully place the butter pieces in the pan. When melt ed, carefully pour the batter into the sizzling hot pan. Bake in the center rack for 20 minutes. No peeking! You don’t want to deflate your Dutch baby pancake. The rising happens at the very end of baking. After 20 minutes, lower the oven temperature to 300 degrees and bake for 5 more minutes. 6. Remove from the oven and place on a heat-proof trivet. Top with the blueberries and a generous dusting of confectioners’ sugar. Cut into serving pieces, like a pie, and serve with more confectioners' sugar, lemon curd or maple syrup. Enjoy!

Prep Time: 5 minutes Baking/Cook Time: 25 minutes INGREDIENTS . • ¾ cup flour • 2 tablespoons granulated sugar • ½ teaspoon salt • ¾ cup whole milk • 4 large eggs, room temperature • 1 teaspoon grated lemon zest • 1/8 teaspoon ground nutmeg • 1 teaspoon vanilla extract • 2 tablespoons unsalted butter, cut into 3 pieces • 2 cups fresh blueberries • Confectioners’ sugar PREPARATION : 1. Place a 10-inch cast-iron skillet in the oven. Preheat to 425 degrees. 2. While preheating, prepare the batter. In a mixing bowl, combine the flour, sugar, and salt. Set aside. 3. In a blender, combine the milk, eggs, lemon zest, nutmeg and vanilla extract. 4. Add the flour mixture directly into the blender with the milk and eggs. Blend until combined. The batter should be frothy.

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

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MOM AND POP

The George J. Rothan Company building at 619 W. Johnson St., Peoria. Below, the company's early days at the same location

FAMILY FRIENDLY The George J. Rothan Company has produced architectural millwork at the same location for the last 150 years

BY STEVE STEIN PHOTOS BY RON JOHNSON

commercial projects, Rothan said, collaborating with general contractors — its base of operations has not. It’s still at its original location at with 14 employees, including eight union carpenters. “Why stay in our original building? That’s a question I ask myself every day. It’s always on my mind,” Rothan said. “It’s tradition. It’s legacy. My father worked there for 40 years. “It’s actually an amazing building. You wouldn’t think so, but it’s a neat place to stop by for a chat or just say hello.” Amazing, but not terribly efficient. There are challenges, Rothan said, because production work is done on two floors. “Production suffers a bit because of that,” he said. “It’s difficult to transport things from one floor to the next. But our employees do a great job doing that. They just roll with it.” The company’s portfolio includes jobs for corporations, architects, universities,

The company has survived and thrived through Prohibition, the Great Depression, two world wars and a worldwide pandemic to serve customers throughout the U.S. It’s one of the oldest architectural millwork companies in the country. It uses raw lumber to create wood products such as custom casework, cabinetry, commercial, sports and residential fixtures and countertops. Established in 1873, during the second term of President Ulysses S. Grant, it’s also one of the oldest companies in the Peoria area. Interestingly, it’s just a few blocks away from another longtime family business, A. Lucas & Sons, established in 1857. Lucas, located at 1328 SW Washington St. in Peoria, is the oldest steel fabrication company in the U.S. EVOLVING, BUT NOT While the Rothan Company’s focus has changed through the years — the company now does about 95%

JJ Rothan is the president of George J. Rothan Company

P roducts and people. That’s been the George J. Rothan Company’s recipe for staying in business for 150 years. “We’ve had to change with the times through the years, but we’ve remained committed to craftsmanship, quality and integrity,” said company President JJ (George J.) Rothan Jr., 56, the latest of five generations of Rothan family members entrusted with running the business at 619 W. Johnson St. in Peoria.

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Carpenter Logan Mitchell

Cabinet work being done at the George J. Rothan Company

sports facilities, hospitals, religious organizations and not-for-profits. Among the large projects the com pany has contributed to in the area are the Cullom-Davis Library at Bradley University, Salem Lutheran Church, Westminster Presbyterian Church and St. Jude Catholic Church in Peoria, CEFCU branch offices in the Peoria area and the State Farm headquarters in Bloomington. CUSTOMER SERVICE IS KEY While employees of two of the general contractors that work with Rothan these days say they appreciate the quality work the company does, they point to customer service as another reason why they have a lengthy business relationship. ‘I’M CONTINUOUSLY

“If there’s a snag in a construction project, and there are usually snags, they’ll find a solution,” he said. “They’ll stop what they’re doing and get the problem corrected without delay. That’s important, because the millwork is one of the final steps in the construction process.” Lewis has a personal connection with JJ Rothan. The two are friends, neighbors, and attend the same church. “JJ is one of the nicest people I know,” Lewis said. “He’s very hard-working and he’ll do anything for you. He’s left samples on my front porch when I’ve needed them.” Rothan deflected praise from himself to his employees. “They have made the business what it is through the years,” he said. “They’ve always cared about the product and been very loyal. We’ve had many long time employees.” AN EXTENSIVE FAMILY TREE George J. Rothan, the founder of the company and son of German immigrants, was born in Cincinnati in 1851 and moved to Peoria in 1873, the year he started the company. In 1888, Robert Anderson joined the business, which became the Rothan Anderson Planning Mill. Anderson sold his share of the company to Rothan in 1892, and Rothan’s family has been the sole owner of the company since then. In the early years, the company built ice boxes and bar fixtures for breweries

as far away as Texas. Rothan ran the business until he died in 1924. His son, Charles Rothan, took over. With Prohibition hurting the sale of bar fixtures, Charles pivoted to making restaurant fixtures and residential millwork. Charles died in 1934. His sons, George H. Rothan and Wilbur Rothan, inherited the business and the company thrived under their leadership, producing architectural millwork for homes and for buildings at Bradley, St. Philomena Church and School, and the former Sears building. In 1958, the company became a corporation. George H. Rothan died in 1960. Wilbur Rothan ran the company until he retired in 1974. At that time, George J. Rothan and Richard Hammond took over. Richard was married to the former Barbara Rothan. Hammond retired in 1998 and George J. Rothan retired in 2012. George’s sons, JJ Rothan and Christopher Rothan, started running the company in 1988 and 2006. JJ Rothan and Christopher Rothan managed the company from 2012 to 2018 as president and vice president, when Christopher left to go into the real estate business.

IMPRESSED WITH HOW QUICKLY THEY COME UP WITH A FIX IF NEEDED’ — David Marshall

“There are always problems, hiccups, in construction projects,” said David Marshall, vice president of Galesburg operations for Peoria-based Hein Construction since 2013. “I’m continuously impressed with how quickly they come up with a fix if needed,” he said. “They know that in our business, time is money.” Chris Lewis is an estimator for Peoria-based Mid-Illinois Companies, where he’s been for 10 years.

Steve Stein is a longtime Peoria area print journalist

JULY 2023 PEORIA MAGAZINE 23

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JULY 2023 PEORIA MAGAZINE 25

S P O T L I G H T

W.D. BOYCE COUNCIL OF BOY SCOUTS TURNS 50 Scouting in central Illinois is way more than square knots and campfires

BY SCOTT FISHEL PHOTOS BY RON JOHNSON

W illiam Dickson Boyce is rarely included in lists of great leaders from cen tral Illinois. This appar ent oversight doesn’t take into consid eration Boyce’s role in the founding of the Boy Scouts of America. “The Founder” lived and is buried in Ottawa, Illinois, on the northern edge of the Scout council that has honored his name since 1973. The W. D. Boyce Council turns 50 this year. A successful Chicago newspaper publisher, Boyce incorporated the Boy Scouts of America in 1910 after a chance encounter with a Scout on a foggy street in London. Impressed by the boy’s willingness to help without reward, Boyce sought out Lord Robert Baden Powell, who had launched Scouting in England in 1908. Boyce brought Baden Powell’s ideas home and planted the seeds of a new youth organization.

Cornbelt Council, based in Bloomington, and the Creve Coeur Council, based in Peoria. Thousands of young people formed Cub Scout packs and Boy Scout troops, learned to tie knots and safely handle a knife, slept under the stars and cooked over an open fire. All the while they developed leadership skills, gained independence and learned to appreciate the outdoors. A national trend toward consolidation led the three councils to combine their administration, finances and program support in 1973. Today, the W. D. Boyce Council en compasses all or part of 14 counties, with service centers in Peoria and Blooming ton. Ingersoll Scout Reservation (ISR), a 646-acre property along Cedar Creek west of London Mills, serves as the council’s summer camp. An average of 2,000 Scouts BSA members (ages 11-17) attend resident camp there in June and July. Hundreds of Cub Scouts (grades

The rest, as they say, is history.

TAKING ROOT Scouting flourished in central Illinois, eventually coalescing in the Starved Rock Council, based in Ottawa, the

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“This anniversary highlights the commitment the community and the three previous councils had to ensure that Scouting survived and thrived,” he said. “When times were difficult, they came together and said, ‘What we are doing is too important. Let’s join forces and we can do it better.’” AS RELEVANT AS EVER When the W. D. Boyce Council was formed, no one could have predicted how dramatically Scouting would change over the ensuing decades. But even with fewer members (3,524 in 2022, down from 7,978 in 2017 and even higher in the 1970s), changing family dynamics and competition for young peoples’ attention, Blumenberg insists the ideals and aims of the program are as relevant as ever. “The program components have evolved, but the emphasis on leadership and character development, citizenship, and physical, mental and emotional fitness have always been the core of Scouting,” Blumenberg said. Mike Stobaugh, a long-time adult volunteer, agrees: “Baden-Powell said Scouting is a game with a purpose. The games kids played in the early 1900s were a lot different from what they are today, but the purpose remains the same.” The game has continued throughout Stobaugh’s life, a testament to the staying power of Scouting in central

Illinois. He earned the Eagle Scout as a youth and continued to be involved in the program, including time as Cubmaster and Scoutmaster when his son was involved. He currently is a member of the Scouting Historical Society of Central Illinois (http://shsci. blogspot.com), which works to preserve and document Scouting in the region. ALL IN THE FAMILY One major change in Scouting was opening membership to girls and young women starting in 2019. The BSA’s Ex plorer program accepted girls as far back as 1969, and Venturing allowed young women age 14-20 to join its ranks since 1998. Four years ago, the traditional Cub Scout and Boy Scout programs, rebrand ed as Scouts BSA, began allowing girls on an equal footing with boys. Today’s Scouting encourages full family participation in all programs, with increasing leadership responsibilities being placed in the hands of youth as they get older. In 2022, the Council presented 115 male and female members with the Eagle Scout badge, the most prestigious rank. “Scouting caters to families partic ipating together at every level,” said Blumenberg. “It’s the only activity you can do with your kid where you wear the same uniform and do the same activities. “In Scouting, everybody plays. That makes a huge difference.”

K-5) attend Summer Day Camp in each of the Council’s four districts. Older Cub Scouts and their families attend weekend resident camp at ISR. The Council also maintains Cache Lake Camp, a wilderness fishing and watersports outpost just across the Canadian border in Ontario. Ben Blumenberg, scout executive and CEO of the Council, said the anniversary is a significant milestone for the youth the Council serves and the communities where those young people and their families live. SCOUT OATH “On my honor I will do my best to do my duty to God and my country and to obey the Scout Law; to help other people at all times; to keep myself physically strong, mentally awake, and morally straight.” SCOUT LAW “A Scout is Trustworthy, Loyal, Helpful, Friendly, Courteous, Kind, Obedient, Cheerful, Thrifty, Brave, Clean and Reverent.” SCOUT MOTTO “Be Prepared.”

Troop 155 Scoutmasters Eric Hipple (right) and Therry Adcock play wood flutes at the Heartland and Wotamalo Spring Camporee at Sommer Park in Edwards

Scouts perform tasks during their weekend campout

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Girls in Scouting take part in kayaking and archery at Ingersoll Scout Camp near London Mills

BREAKING BARRIERS Not long after girls were allowed to join Scouts BSA, Celeste Saul of Dunlap became the first female Eagle Scout in the W.D. Boyce Council. Saul joined newly formed Troop 1627 in East Peoria and quickly set about completing the requirements for the highest Scout rank. They include learning outdoor skills and camping, holding leadership positions, and completing a minimum of 21 merit badges. Most Scouts take up to five years to complete the Eagle requirements before age 18. She did it in 23 months. Saul said she was attracted to the program by the outdoor adventures and the by the sibling competition, as her younger brother was in a Dunlap troop and she wanted to do the same things he was doing. “Scouting has given me a lot of life skills, like knowing what to do in certain situations. I have gained a lot of leadership and public speaking skills,” said Saul, who will participate in the National Scout Jamboree this summer in West Virginia. ‘FUN … AND LEARNING ALONG THE WAY’ Mike Gray, the 2023 summer camp director at ISR, is also an Eagle Scout (2010) who spent nine years on camp staff as a youth. He has a full-time career, but for the second year now he has returned to Scouting. “It’s the friendships, and watching the staff and Scouts grow and develop and go through the same experiences I did,” said Gray. “Scouting plays a huge part in my life every day.”

Gray said he has witnessed many changes at summer camp, such as science, technology, engineering and mathematics (STEM) offerings, “but a lot of the classic, core outdoor programs have stayed the same.” Why Scouting? “You learn so many life skills, more than is generally known by families that are not in the program,” Gray said. “There are so many character development opportunities and leadership positions. You get to plan events, learn to speak in public, learn to solve problems and be respectful. “We do all of these things in such a fun way that you don’t realize you are learning something along the way.” CELEBRATING 50 YEARS, LOOKING AHEAD The Council kicked off its anniversary celebrations last summer. They will culminate at a camporee on the riverfront in Ottawa Sept. 22-24. Blumenberg said as many as 2,000 Scouts are expected to participate in camping, fishing, watersports, archery and other activities. There will be fireworks and evening entertainment. A history booklet has been published and the Council is in the midst of a 50th anniversary capital campaign. “For organizations and individuals interested in developing the leadership and youth in their community, Scouting is a great place to invest,” Blumenberg said. Fifty years is not the end of the line for the W. D. Boyce Council. There was healthy 9% growth across all programs and districts in 2022, on par

with national growth and a reassuring reversal from declining membership during COVID, said Blumenberg. “One of the positive outcomes of the pandemic is that families and parents are focused on things that will make a big impact in their kid’s life,” he said. “I believe families see that and experience that in Scouting.” ‘A WONDERFUL WORLD’ As it has done from the beginning more than 100 years ago, Scouting pursues four goals: character development, leadership development, citizenship training and personal fitness. These values are incorporated in the Scout Oath and Scout Law, which Stobaugh said provide “a moral compass for kids. “The Scout Oath and Law teach kids how to be responsible not only for themselves, but for others,” Stobaugh said. “Wouldn’t it be a wonderful world if we could all live by the Scout Oath and Law?” SCOUTING REFERENCES Find a Scouting unit near you at BeAScout.org. For more about Scouting history, visit the Ottawa Historical and Scouting Heritage Museum or go to its website at ottawahistoricalscoutingmuseum.org.

Scott Fishel is a senior communications executive at WTVP and a longtime Scouting volunteer

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