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numĂŠro art + culture + entertainment + more

MAY 2012

The ever-evolving life

of a milkman


MU: This homophone takes us places The art of Movable type


We bring you the world.

Unrest in the Middle East, the Fate of the European Union, Global Warming, the American Economy, the 2012 Election, the Illinois Budget, District 150, Peoria City Council. You can count on Peoria Public Radio to bring you the news from anywhere on the planet.

Peoria Public Radio News & Information



learn more at

Purple Cow Grape Soda Vanilla Ice Cream Scoop ice cream into a tall soda fountain glass, fill with fizzy grape soda, put in two straws and share with someone special or make a batch for the whole family.

drink of the month

If you’ve ever watched cows, you know that they are not very adventurous. They move at a slow and dreamy pace, leisurely advancing along the path they’ve made with their own steady hooves day after day for forever. They aren’t in favor of a hurry up, get moving attitude. No stress, please. Let me chew this mouthful slowly and very thoroughly, and, boy, that sun feels good on my back. People can be like this too. Some prefer to stick close to home and maintain the status quo at just about any price. Adventure and excitement are best experienced second hand on television or at the movies. They need quiet, home and alone time to re-energize after being with people.

Moo-ve Others like the excitement of new things. Nothing sounds better than traveling to new places and tasting foreign flavors. Routine, what’s that? Let’s hit the road and see what’s on the other side. These people like people and experiencing new cultures fills them with energy. They get a big charge by being socially connected, and they have large circles of friends they call upon so they never have to be alone.

As I’m writing this essay, I’m near Gate 6 at the Peoria International Airport, surrounded by many travelers heading for Arizona, Florida, Chicago, or Dallas—the flight I’m anticipating too. A man behind the speaker has just boomed out the latest boarding information about my flight. My final destination is Santiago, Chile, where I’ll be conducting a week’s worth of leadership training for the staff and parents at The International School Nido de Aguilas. What a privilege, right? How lucky can one woman be? I want to agree with you—I really do. I have presented trainings across the United States and internationally in the past, so this is not a new experience. I know I can do it, and I am looking forward to meeting new people, seeing a new country, and sharing information that I absolutely love! Yep, I’m excited!

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And I’m also nervous. Who knows what can happen? Will things go smoothly? Even airports can be daunting these days. (And sometimes in airports I feel just like a cow, following others along a very narrow row, doing what I’m told, and looking straight ahead.) Maybe it would be better to just stay home! Why move? Why push myself? Fast-forward one week. I’m now in the Dallas airport awaiting my flight back to Peoria. It’s been a good trip. It has gone pretty smoothly, and I had a lot of fun. Most all of the people I met were incredibly kind and welcoming. And now that I’m on the backside of the trip, here’s what I notice. I have many experiences and adventures that are now part of my history, part of my story about who I am. My work schedule was packed, and I didn’t even know if I could do it. The only way I could was to trust what I already know.

What’s true for you? Have you been plodding along on the same path, in the same place, at the same pace for a while? Please consider this. If you don’t move, if you always do what’s comfortable and stay put, you will never have the chance to fully know what you know and understand who you are. You will never give yourself the chance to rise to the occasion, and that would be a shame. Not only are you cheating yourself, but also you cheat others who are out there in the world waiting to meet you, learn from you, and share themselves with you.

tretch a bit. Take a step into your own new adventure and trust yourself. And when you return, home will never look so good! Dina Emser is an author, speaker and leadership coach who transforms business owners and service executives from high performance team members to leaders… gracefully. Check out her new website for programs and coaching options and sign up for her monthly ezine, Inside Leadership, at

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Drink of the Month


CD of the Month




The Art of Movable Type


The Ever-Evolving Life of a Milkman

local milkman brian stear


Book of the Month



this homophone takes us places


Dish of the Month


All-Natural MOO

Exploring kilgus farms

keeping letterpress alive



art, culture, entertainment & more


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10 things I crave


Summer! WE LOV E


Open until 7 pm on Thursdays in the Summer. 4818 N Prospect Rd ~ PEORIA HEIGHTS HOURS: Mon - Sat 10 - 5 Evenings by appointment. www.facebook/azuraboutique

Personal & Small Businesses Website Design


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words by shelli dankoff


photos by dennis slape

rian Stear has never been afraid of work and his life’s path has seen a variety of jobs. Born in central Illinois, he moved to Los Angeles as a child but spent summers visiting his grandparents in Peoria. Forty years ago, at age 18, he moved back to central Illinois for good, taking a job in construction and a few other industries. Along the way, the accomplished musician (he plays guitar, mandolin, harmonica, and his grandmother’s washboard, and has played with bigname blues musicians like Koko Taylor) started playing gigs with members of the Borland family, who owned Borland Dairies, which delivered milk and other dairy products door to door. In 1978, Brian Stear became a milkman, a career he’s proudly had for 33 years now. Yes, a man named “Stear” works in the dairy business—the irony of which is lost on no one!


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design by nicole blackburn

Stear eagerly talks about his 18 years as a door-to-door milkman. He started out helping his boss, who worked more than 50 years on the truck providing service to both the north and south sides of Peoria. They covered a lot of territory. “(Borland) was a wonderful company to work for,” remembers Stear. “I miss that job terribly. You got to be a part of people’s lives. Even today when I go to the doctor or other places I hear, ‘Aren’t you the milkman?’ You made relationships; I watched their kids grow up.” Stear delivered more than just milk door-to-door, everything from eggs to bread to snack cakes. It was a busy life. “I’ve always considered myself a glasshalf-full kind of a guy who was always selling, too,” says Stear. “I would explain to people, when they asked why they should they pay a dollar more to buy off my truck, that they were being part of the process to ensure quality.”

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But by the mid-1990s things started to change and door-to-door milk delivery trucks started going by the wayside. Ironically, one of the places Stear used to pick up supplies from was the Prairie Farms plant on North University Street in Peoria. Prairie Farms had been increasingly making its mark in Peoria since merging with the Peoria Producers Dairy in 1972. Prairie Farms Dairy is one of the largest bottlers of fluid milk in the United States and one of the largest dairy cooperatives in the Midwest. Prairie Farms Dairy originated in 1932 as one of 12 dairy cooperatives formed under the umbrella of the Illinois Producers Creameries through the encouragement of the Illinois Agricultural Association. At that time, small farmers each owned a few cows, using the milk for personal use and selling the excess sour cream butterfat to independent creamers. The cooperatives allowed individual farmers to pool their farm-separated cream and negotiate a better market price through the influence of a group. By the late 1990s, Prairie Farms became one of the top five fluid milk bottlers in the country. In 1994, Prairie Farms recorded $800 million in revenues and crossed the $1 billion mark in 1999. In 1996, Brian Stear hired in at Prairie Farms, starting in the cooler filling orders for delivery trucks. More than 15 years later, he now works as a machine operator. He is the man who makes the half-pints that schools use, producing about one million of them a week.

The Peoria plant runs three shifts working 24 hours a day, five days a week while also receiving milk for production on Saturday and Sunday. The majority of what is produced at the Peoria facility is gallon-size containers in addition to the half-pints, but they also make quarts and five-gallon bags for institutional use as well. According to Stear, Prairie Farms sets high standards for its milk, even higher than state standards. “I believe that since they go that extra mile with the milk, that makes the milk quality what it is. The milk receiving area—where the big tankers deposit their load—is the first line of defense. We have up to seven different tests that can ‘fail’ the milk before it is ever pumped into the silo, even including smell.” While much of the product brought to the Peoria plant comes in tanker trucks, often from out of state, there are still smaller farm trucks that go door to door picking up milk from the smaller family dairy farms still in existence, although their numbers are dwindling—much the same as the home milk delivery trucks did more than a decade ago. Still, Stear wouldn’t trade being a milkman for anything. “I have a job with a certain responsibility,” says the married father of two daughters. “It is a blessing to think about the lives I touch on a day-to-day basis. It’s a team effort—I take pride in this day and age to have a job like that. I take pride in my piece of the puzzle.”

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“it is a blessing to think about the lives i touch on a day-to-day basis.”

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Moo By Jane Smiley From the Pulitzer Prize winning author of A Thousand Acres, comes a novel that features dozens of eccentric characters that comprise the faculty and staff of Moo University. Politics, scandal, collegiate antics, and a rather gigantic hog that is hidden in one of the buildings are just a few of the wryly comical elements of the unique microcosm of Moo.

book of the month

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words by h wayne wilson design by nicole blackburn

Its capitalized form is familiar to us—M, but in lowercase it takes a more esoteric shape—µ. And while some dictionaries offer up a pronunciation the same as mew, other lexicographers insist on moo. So allow us some license in using the second pronunciation so the twelfth letter of the Greek alphabet, the letter mu, can be discussed under this month’s theme of moo. And what a versatile letter it is. As already demonstrated, it has roots as a letter in the language of Socrates and Euripides. But that same letter, in lowercase, represents a common measurement term. Micron, or micrometer, is onemillionth of a meter, and a meter is approximately 39.37 inches. Not surprisingly, the term micron comes from the Greek word meaning small. And further, µ is the prefix micro-, denoting a factor of 10−6 or onemillionth. Staying with the arithmetic theme, it is customary to use µ to represent the mean of a statistical population. In simple terms, it equals the sum of a statistical group divided by the number in the group. Turning to science, µ is the symbol for the coefficient of friction. It’s one of the few formulas that can be fun, as in F = µN, where F is a friction force, µ is the coefficient and N is the normal force. We’ll forgo the use of µ for chemical potential, growth rate, and radiation therapy so that we may explore elsewhere; for instance, in the Atlantic Ocean.

Lost Lands In the 19th century, a gentleman named Charles Brasseur de Bourbourg believed a continent sank in the Atlantic Ocean as humans were evolving on earth. His term for the island was Mu. Later, Augustus Le Plongeon alleged that the Egyptian civilization originated with Queen Moo, who emigrated from Mu at its demise. Mu was more than just a theory to the readers of James Churchward. He wrote a trilogy of books about the Mu continent, published in the 1930s, but claimed it was located in the Pacific Ocean, existing between 50,000 and 12,000 years ago. He projected its population to be about 64-million residents and believed the continent sank into the core of the earth after a series of earthquakes. Today’s geologic knowledge rules out the lost continent theories of the past.

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Another land allegedly lost to the oceans was Lemuria, also known as Mu, said to have been in the south Pacific Ocean. It allegedly predated Atlantis, and was populated by a very spiritual people. Again, modern plate tectonics render the theory obsolete. Let’s stay with geography and travel now to a real land in a different ocean. The Republic of Mauritius is east of Madagascar, just north of the Tropic of Capricorn, in the Indian Ocean. Under the rule of several European nations since the 16th century, it claimed independence in 1968. Mauritius may be most famous for an extinct bird. When Portuguese sailors first visited the island in 1505, there was a plethora of large birds called dodos. Because they were flightless and made good eats for the explorers, their numbers were quickly depleted. They were declared extinct in 1681 as Mauritius was the only place you could find dodos. And why might Mauritius fall into a discussion of mu? Its internet extension is .mu.

From Land to Water There’s another geographic connection north of the Indian Ocean in Myanmar, or Burma. The Mu valley in upper Burma was formed by the Mu River, a tributary to the country’s largest river, the Ayeyarwady. Another Mu River, this one on Japan’s northernmost island of Hokkaidõ, flows from the Hidaka Mountains into the Pacific Ocean at the city of Mukawa. Japan was also known for the Mu series of rockets. These solid-fueled missiles were used for both sub-orbital and orbital flights until 2006. Modern culture is ripe with Mu references. There’s the British music label Planet Mu, MU Online created a multi-player medieval fantasy game that occurs on the continent of MU, Robert Plant said his circled feather symbol on Led Zeppelin’s fourth album represented the Mu civilization, MU Press/ÆON is a comic book publisher (although the comics are a bit mature in nature), and on the NASDAQ Exchange, you’ll find MU, the stock symbol for Micron Technology. Mu may be the answer to perplexing questions like “Have you stopped beating your wife yet?” In English, yes or no are both incorrect answers, but in Japanese, the answer is simply Mu, meaning the question cannot be answered. And finally, here’s a bit of cross-linguistic onomatopoeia. The English word for the bellowing of a cow is the sound-alike moo. And in Italian, Polish, Romanian, Slovene, Spanish, and Swedish…it’s mu. 

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New York Steak Fromage Charbroiled hand-cut NY strip generously covered with smoked bacon and blue cheese, drizzled with a port wine reduction. Get it exclusively at Two25 in Peoria.

dish of the month

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We’ve all seen the ad with the line “Got milk?’ or enjoyed the pure ecstasy of a big glass of the white stuff with a plate of freshly made chocolate chip cookies.

rinking a glass of milk, instead of some sugarbased product, usually leaves us with some satisfaction about having provided valuable nutrients and wholesome goodness for our bodies. But have you even thought about how that milk got from the cow into the bottle or even better, what kind of cow it came from?

But have you ever thought about what is in milk and how it is made? Yes, most milk we drink comes from cows (duh) but is some milk better than others, in flavor and even in how

design by nicole blackburn

words by pam tomka

photos by kilgus farms

good it is for you?

There is a dairy farm not far from Peoria area whose owners believe that there is a difference (and a big one) in how milk is made and bottled. The folks at Kilgus Farmstead in Fairbury have been producing milk for over 60 years in a way that is uniquely natural and unlike much of the milk you find today. This local family has been making milk the old-fashioned way for a long time and while all-natural products

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have become more popular in recent times, they have known since they began raising cows in the 1950s that the less artificial stuff you put into the milk, the better it is. They don’t even homogenize their milk although by law they have to pasteurize it. One difference they believe is the breed of cows that make the milk. According to Matt Kilgus, they use Jersey cows and have done so since the 1990s. Jerseys are a smaller cow than most, yet they produce better milk. It is smoother and creamier and has more of what is good for you in their milk. This also allows them to sell more cream and half and half to their consumers. Matt shares that they had a lab test their milk compared to other milks at a local store and it shows their milk has increased nutrients, which even makes their skim milk have more body. Milk is unique because no other beverage in the world contains as many natural

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Kilgus F arms t ead 2147 1 E 670 N . R d. fa ir b u ry, IL 61 73 9 (815) 692 - 6 0 8 0

nutrients. We all know that milk contains calcium, but have you ever heard of conjugated lineolic acid (CLA)? It is an ingredient in all milk from cud chewers and provides some valuable side effects such as reducing body fat deposits and improving immune function, especially related to cancer-fighting agents. According to the label on a gallon of Kilgus Farmstead whole milk, a one cup serving of

their milk contains 16% protein of adult daily needs, 6% Vitamin A, 25% Vitamin D and 30% Calcium. Not bad for 8 ounces of pure drinking delight.

to order a glass of milk at June Restaurant, you will be drinking their products. They also sell their milk and other products at their on-farm store.

One of the ways the Kilgus family works to keep their milk natural is the way they feed their cows. There are several 2.5-acre paddocks on the farm grown with rye grass, orchard grass, and clover. From April until late November, the cows graze in these pastures, being rotated between them every 24 hours. No chemicals are ever sprayed on the paddocks, and weed control is done primarily just by mowing the paddocks occasionally. In fact, in the spring, their milk and cream has a tendency to have a yellow tint due to the fresh green grass being eaten by the cows and that is why butter is yellow.

Several other products besides milk are produced on their farm. These same Jersey cows that produce such wonderful milk are also great for the beef they provide. The Kilgus family also raises pigs and goats for their meat. In fact, the goat meat is very popular in some of the exclusive restaurants in Chicago. While they do not currently plan to expand distribution, there is another place where the Kilgus products can also be purchased that is increasing

Matt makes a point to explain that Kilgus Farmstead is not an organic farm because they do use antibiotics on occasion, but only if their cow is sick and requires treatment. “Our theory is that we would rather treat a sick cow and get her healthy and then return her milk into the bottling operation. While the cow is sick and being treated, we will not keep her milk in production.� Another way the Kilgus family helps maintain the quality of their milk is that it is bottled on site (since 2009) and it is only milk from their cows—no other milk is brought in. Matt says they milk about 120 cows a day, producing about 600 gallons of milk. It is then delivered to their consumers or retailers within one to two days. Locally you can purchase Kilgus Farmstead milk at HyVee Grocery, Naturally Yours, and Pottstown Meats. Or if you happen

A cow has 4 stomachs and 32 teeth.

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in popularity: their own farm-store. According to Matt, it is a rather unique selfserve operation that has everything from milk and eggs to honey and ice cream. Every item has the price marked on it and the customer selects their products, writes down what they are purchasing, and puts the money in a cash box, taking their change if necessary. The store is open Monday through Saturday. If you decide to visit the farm you can also get a tour, which shows their milking and bottling operations. You can enjoy an ice cream cone and might even get to see some baby calves. So the next time you are ready to pour yourself a glass of creamy delicious milk, try some of the milk that is still made the old-fashioned way. Kilgus Farmstead milk is truly a tasty treat of all natural moo.

It takes approximately 340350 squirts from a cow’s teat to make a gallon of milk.

The average Jersey cow produces 16 times her body weight in milk each year.

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Dinner: Wed–Sat 5p, Lunch: Wed–Sun 11a, Breakfast: Sat 7a, Sunday Brunch: 8–2 Tues-Thur 12-8pm, Fri-Sat 12-10pm




With Coupon Code SPRINGTIME

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the furnace room Online shop at | 309.369.2437


30 | 05.2012 | numéro

Port of Morrow The Shins It’s been a few years coming, but The Shins are back and it’s as though they never left. Their signature unwavering swell of gumption, beautifully cryptic lyrics, and James Mercer’s remarkably genuine vocals take you on a very personal journey. Though Mercer is the only remaining original member of the band, it is blatantly obvious that he is the linchpin of the whole operation. Get lost in “September” and “The Rifle’s Spiral”. Get it at Co-Op Records.

cd of the month

numéro |

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“When you think boutique, think PINK”

patrick 411 Technical service with a personal touch. Wireless Networks Phone Systems Security Cameras and more


4921 N Sheridan • Peoria, IL Open M-F: 10-6, S: 10-5, Sun 12-4 Ph: 309.693.PINK French Connection. BB Dakota. Free People. BCBGeneration.


words by nicole blackburn


photos by nicole blackburn and robert rowe

the whir of a well-maintained piece of machinery. _ the scent of multicolored cans of vibrant pigments. _ the methodical tapping of uniform blocks of lead against the press bed. _ all indicators of a long-standing trade, experiencing a gradual resurgence in interest in recent years, that continues to be practiced right in our own backyard.

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vandercook sp15 test press

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Tucked into the unassuming folds of Heuser Art Center on Bradley’s campus lies a lost art that faculty, students, and a unique ensemble of local aficionados are striving to keep alive amidst the digital generation: the art of movable type. The history of printing has seen its share of changes and trends over the past few thousand years, some of the first symbols to be repeatedly recreated were carved into the cylindrical seals of Mesopotamia in 3000BC and block printing occurred in China as early as 220BC. Most people’s minds immediately revert to the name of Johannes Gutenberg as the father of the printed word, but little do they know, four hundred years earlier the Chinese were forming movable type out of porcelain, not to mention metal type usage in Korea two hundred years after that. However, neither system was as widely used as Gutenberg’s. In 1439 in Mainz, Germany, his type system was refined and implemented, igniting a fuse that would cause the explosion of widespread knowledge across cultures and countries. In 1455 the first major book to be printed via this process was the Gutenberg Bible, one of the most valuable books in the world.

Books could now be made affordably and quickly and knowledge was kindled in everyone from peasants to the princes. Goodbye Dark Ages, hello Renaissance! Just think of where our society would be if books were not a prevalent part of our education or everyday life. In the last hundred years alone, printing has undergone several waves of technological change—offset, screen, flexography, Xerox, thermal, laser, dot matrix, inkjet, and digital—just to cover the basics. All of these methods possess a similar aim: replication of information with efficiency and quality. Having said that, the frequenters of the Bradley print studio, myself included, take a slightly different angle to the aim of printing. Letterpress printing is a very hands-on, often tedious, but rewarding art. From the mixing of the ink to the finished print, there lies an endless realm of variation and experimentation that is actualized again and again with each pass of the rollers. Bradley employs two Vandercook presses, an SP15 Test Press and a Universal 1, both dating from the 1960s. The Test Press has been housed at Bradley for several years, but the Universal 1 was recently acquired in Florida last year

Job cases

tools of the trade quoin & key


weight composing stick

pica stick

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by Robert Rowe—Professor of Graphic Design and book arts instructor at Bradley University. Rowe oversees the well-oiled press lab and carries on the legacy of appreciation for fine printing. “It’s experiencing a revival among people who appreciate finely crafted things, things that have an aura of quality. Letterpress printing possesses a very handmade and tactile, vintage quality to it,” says Rowe. So how does it work, you may ask? First, you must decide what it is you want to print, once you have your text copy and a basic layout in mind, it’s time to hit the job cases, built to separate and store each individual character of a type font and stacked by size. Type cases are not typically set up in alphabetical order, think of it like your keyboard, letters are arranged in a way that makes the most used letters and punctuation most accessible. This style of organization in case form is called a California Job Case—it takes some getting used to, but set a few paragraphs and you will start to feel the logic behind it. If you were wondering where the terminology uppercase and lowercase originated, capital letters were literally kept in an upper job case and smaller letters in lower job cases until they were later combined. Typically letters are made of poured lead with high relief. To set a line of type, grab a composing stick—this tool allows you to keep your lines of type aligned as you build and transfer them to a metal galley tray—and start building your block of text word by word. It sounds easy, however there is a key factor that first time printers often stumble over: type is set upside down and backwards in the composing stick. You will quickly learn to correct this as your b’s have turned to q’s

For more info email Robert at

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on your print. Blank lead pieces called En and Em spaces, which literally are the space of an N and an M, are used to add spacing between words. Spacing between lines is referred to as leading, as long flat strips of lead of varying thickness are used for separation. Once you have composed a block of text, secure the block with string or weights to keep it aligned and tight. Never pick up a block of text, always slide the block to the press bed, otherwise you may find a few letters have made a break for it and are already making quite an impression in the bottom of your sneaker. In order to prevent your meticulously crafted copy from shifting during printing, lock the text in place with metal weights, furniture, quoins and keys. Furniture consists of wood blocks of all thicknesses and quoins are wedge-based clamps that tighten or loosen with the help of a metal key. After all sides are secure it’s time to proof the text. If it is a small run, then simply ink a brayer and roll ink directly upon the type, if you are producing a large run then it would benefit you to ink the rollers. I could delve into really technical talk about roller height adjustments, packing, and paper thickness, but I’ll skip over that for now, suffice it to say there are an endless array of nuanced modifications that exist which factor into the quality of your print. To print, simply step on the pedal that raises the paper clips, release to lock the paper, switch the knob from Trip to Print, turn the crank, and grab your freshly pressed piece. Voila! Go ahead and smell the sweet synthetic ink and feel the deep impression with your fingertips. Now go back and fix all those letters that happened to be turned upside down.

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I have of course described the basics; once you have those down, your imagination can now run wild—split fountain, pressure printing, multilayering, die cutting—the press is your oyster, a truth exemplified by the growing group of letterpress lovers in the area.

Our local letterpress and book arts group just completed their first collaborative work for a show at the Contemporary Art Center, a Frankenstein book composed of seven constructed “pages” each of which dedicated to a specific body part of Frankenstein’s monster and passages from the novel that pertain to each specified part. An appreciation for the artistically crafted word spans age and background, thus producing an array of styles. My mind twitches at the thought of what is next on the horizon with the birth of iPad applications and interactive digital technology—will there come a time when printing will no longer be implemented? By the looks of the expertly crafted work coming out of the Bradley print lab, I think it's safe to say the answer to that question is no.

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listings & directory Bradley University Concerts:

Lakeview Museum:

Dingledine Music Center, 1417 W Barker Avenue, Peoria. Free. Students free. 309.677.2650 or

1125 W Lake Ave, Peoria. Gallery hours: 10a5p Tue–Sat; 10-8 Thur, 12-5p Sun. $6 adults; $5 age 60+, $4 ages 3–17. 309.686.7000 or

Chillicothe Park District: Shore Acres Park Clubhouse, 100 Park Blvd, Chillicothe, IL 61523. 309.274.3409 or

Conklin’s Barn II Dinner Theatre: Goodfield, IL. 309.965.2545 Contemporary Art Center: 305 SW Water St, Peoria. Tue–Sat 11a–5p. 309.674.6822 or

Morton Park District: 349 W Birchwood St, Morton, IL. 309.263.7429 or

Pekin Park District: 1701 Court St, Pekin, IL 61554. 309.347.7275 or

Peoria Art Guild: Foster Art Center, 203 Harrison, Peoria. Hours: Mon–Fri 9a-5p. 309.637.2787 or

Corn Stock Theatre Center: Upper Bradley Park. 309.676.2196 or

East Peoria/Fon du Lac Park District: Fon du Lac Administration Center, 201 Veterans Dr, East Peoria, IL 61611. 309.699.3923, info@fondulacpark. com or

Peoria Ballet: 809 W Detweiller Peoria Civic Center:

201 SW Jefferson Ave, Peoria, IL 61602. 309.673.3200 box office, 309.680.3551 for Jenny Winne in group sales or www. or 800.745.3000 Ticketmaster or

Eastlight Theatre: 1401 E Washington, East Peoria. Ticket prices: 309.699.7469 or

Forest Park Nature Center: 5809 Forest Park Drive, Peoria Heights. 309.686.3360, 309.681.2838 or

Peoria Zoo: 2218 N Prospect Rd, Peoria, IL

Peoria Park District: Lower Glen Oak Park Pavilion, 2218 N Prospect Rd, 61603. 309.682.1200 or

Peoria Players Theatre: 4300 N University, Peoria. 309.688.4473 or

61603. 309.686.3365 or

ICC Performing Arts Center: East Peoria Campus, 1 College Drive, East Peoria, IL 61635. 309.694.5136 or

ICC North Campus: 5407 N University,


Peoria, IL 61615. 309.690.7990 or

Reel to Real: Focus on Film: Showing film at ICC North Campus, 309.339.3001 or

Washington Park District:

Peoria. 309.694.5136 or

Jukebox Comedy Club: 309.673.5853

105 S Spruce, Washington, IL 61571. 309.444.9413 or www.

3527 W Farmington Rd, Peoria.

If you have an event for our listings, send the details to We must receive items by the first of the month prior to the event, i.e. June events are due May 1st. (Space is limited. Not every event can be included and items may be edited). Events we list include live entertainment, art exhibits, sporting events, etc. If you are interested in an event, call first: Things change.

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events in may 2012 Through 5/8 Digital Art Show by Fulton County Arts Council, Graham Hospital Gallery. 309.645.7109, Through 5/20 Be the Dinosaur: Life in the Cretaceous, Lakeview Museum. 10a–5p Tues– Wed, Fri–Sat; 10a–8p Thurs; 12–5p Sun. $6/ adults, $4/youth, $5/seniors, members free. 309.686.7000, Through 5/21 River Valley Cloggers, Lakeview YWCA, Peoria Area Square Dance Association. 6:30–8:30p. Through 5/26 Dinosaurs: Solve the Mysteries Planetarium Show, Lakeview Museum. 12p, 1:45p, 2:15p & 6p (25 min). $4/adults, $3.50/youth & senior. 309.686.7000, Through 10/28 Pioneer Days, Sommer Park. Last Sun of month. 1–4p. $2/person. 309.691.8423,

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bella grove


home dĂŠcor, furniture and interior design center 309.222.8188 4616 N. Prospect, Suite C Peoria Heights, IL 61616

Through 12/7 Fridays at 309. First Fri of the month, live music, drinks, complimentary light buffet 5–8p, entertainment 9p–1a. Presented by Absolut Vodka-Cocktails Perfected. Through 12/21 Salsa at CAC, Contemporary Art Center. 1st & 3rd Fridays, dance lessons 8:30–9:30p, open dancing 9:30p–12:30a to DJ Ed Caballero. $3/members, $6/nonmembers. 671.5555,

Get Outdoors and Be Adventurous!





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Through 12/28 Fri Swing at CAC, Contemporary Art Center. 4th Fridays, dance lessons 8:30–9:30p, open dancing 9:30p–12:30a to DJ Matt Vasquez. $3/members, $6/nonmembers. 671.5555, www. Through 12/28 Live At The Five Spot, Contemporary Art Center. Fri 5:30–7:30p. $7/members, $10/ nonmembers. 671.5555,, Through 12/27 Free Wine Tasting, Wines ‘n More, Morton. Thurs 5–7p. Free. 291.0899, Through 12/28 Friday Night Wine Tastings at French Toast/Wine Country in the Heights. One glass, 5 tastes/$5. 686.0234, Through 12/28 German Dinners at the Lindenhof, 7601 N. Harker Drive, Peoria. Fri 5–8p. Weekly entertainment, cash bar, meals $12/adults, $6/ children, desserts $2. Free. 691.7484,

*** 5/2 State of the Schools Breakfast, Civic Center Ballroom. 7:30a. state-schools 5/3–6 See How They Run, Conklin’s Barn II Dinner Theatre, Goodfield. Thurs–Sat doors open 6p, buffet 6:30–7:30p, show 8p; Sun doors open 12p, buffet 12–1p, show 1:30p. $33–$39. 965.2545, 5/2 The Rat Pack Is Back, Peoria Civic Center Theater. 7:30p. $32–$59. 800.745.3000, www.

5/5 Celebrate Preservation Fun Run/Walk, James Field, 101 S. 9th St., Pekin. 10a–12p. 309.353.3100, 5/5 East Peoria Clean Sweep, East Peoria City Hall. 8–10:30a (meet at City Hall 7:30a). 309.698.4717, 5/5 Run To Remember, Junction City, Peoria Heights. 8a. 5/5 Peoria Area Civic Chorale Spring Concert, Grace Presbyterian Church. 7:30–9:30p. Adults/$24, Students/$12, Groups of 10+/$20 each. 309.693.6725, www. 5/5 Peoria Area Stitchers Guild, Spring Judged Show, 10a - noon, Barrack's Cater Inn, free admission. See exhibits of various forms of needlework from beading, embroidery to quilting. 5/8 Art Club, Lakeview Museum. 1–2p. Free. 309.686.7000, ext. 119, 5/8–7/10 Fine Art Show, Graham Hospital Atrium Gallery. 309.645.7109, 5/9–11 Peoria Chiefs vs Beloit Snappers, O’Brien Field. Wed–Thurs 6:30p, Fri 11a. 5/10 Salvation Army Community Luncheon, Civic Center Ballroom. 11:45a. $40. 655.1349 5/10 Jason Aldean and Luke Bryan, Peoria Civic Center Arena. 7:30p. $32.25–$52.25. 5/10–12 Fireman’s Carnival on Main Street, Downtown Havana.

Happy Mother's Day! 5/4 2012 IESA State Scholastic Bowl, Peoria Civic Center. Competition starts 1p. 309.829.0114,

5/11 Rural Ramblings, photography by Scott Cavanah, at Pearce Gallery, Dunlap. Opening Reception 6:30–8:30p.

5/4 Central Illinois Artists Organization (CIAO) First Fridays Artists Tour, downtown Peoria. 5–9p. View artist demonstrations and purchase pieces.

5/11 National Public Gardens Day at Luthy Botanical Garden. 10a–5p (tours 11a, 2p & 4p). Free. 309.686.3362,

5/4–13 Chicago, Peoria Players Theatre. Recurring every 2 weeks Wed–Sun, 7:30–10p. $18/adults, $12/18 & under. 309.688.4473, 5/5 Bill Cosby, Peoria Civic Center Theater. 8p. $45–$75. 800.745.3000,

5/11–12 2012 IESA State A Track Meet, Eastside Centre, East Peoria. 309.829.0114, 5/12 Art Fair, Tower Park, Peoria Heights. 9a–5p. 309.681.1865, www.craigslist. org/eve/2807783948.html, www.

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5/11–12 Illinois Art League Spring Membership Show, Peoria Heights Village Hall. Fri 12–5p, Sat 9a–4p; critique and reception Fri 7–9p. Held in cooperation with the Peoria Heights Chamber of Commerce and in conjunction with the Peoria Heights Art Fair. Free. 5/12 Bradley University Graduation, Peoria Civic Center Arena. 10a. Free. 5/12 Dianne’s Dance World presents “Rockin USA,” Peoria Civic Center Theater. 7p. $10–$13. 309.347.5224

05.2012 | 43

5/23 Senior Mornings at Lakeview Museum. 10a. Free. 309.686.7000, 5/23–25 Peoria Chiefs vs Clinton LumberKings, O’Brien Field. 6:30p. $7–$10. 309.680.4008, 5/24 Grandview Ride, Start at Lakeview Museum east parking lot. 6p. 309.686.7000, 5/24–27 2012 Heart of Illinois Senior Games and Fine Arts Festival, Peoria Riverplex. $20 unlimited events (other options available). 309.686.2860,

Follow the Art Outdoors! 5/12–15 Peoria Chiefs vs Burlington Bees, O’Brien Field. Sat 6:30p, Sun 2p, Mon 6:30p, Tues 11a. $7–$10. 309.680.4008, 5/13 Mother’s Day Orchid Show, Luthy Botanical Garden. 10a–5p. Free. 309.686.3362, 5/13 Mothers Day Celebration Lunch Gospel Concert with Reggie & Ladye Love Smith and special guest Rachel West Kramer, Best Western Ashland House. 12:30–3p. Adults/$35, children/$25. 309.383.2828 5/13 Riverlife Mother’s Day Dinner Cruise with Reggie & Ladye Love Smith, Spirit of Peoria. 6:30– 9:30p. Adult/$45, children $22.50. 309.637.8000, 5/13 WeaverRidge Mother’s Day Brunch. 9a–3:30p. 309.691.3344 x 18, 5/16 Ride of Silence, Upper Glen Oak Park. 9 miles: 8.2 mile police-escorted global bicycle ride to honor cyclists who have been killed or injured. Assemble 6:30p, ride 7p. 309.696.2591,, 5/17 Girl’s Night: The Musical, Peoria Civic Center Theater. 7:30p. $37–$51. 800.745.3000, 5/18 Fore the Fun of It, Lakeview Museum. 6–10p. Miniature golf, hors d’oeuvres, unlimited drinks and music. $50/individual, $90/couple, $165/foursome. 309.686.7000, 5/18–19 2012 IESA State AA Track Meet, Eastside Centre, East Peoria. 309.829.0114, 5/20 2012 The Grand Tour of Homes. Tickets $12 in advance, $15 at the door. Purchase at Haddads Downtown.

5/24–7/1 Nunsense A-Men! Conklin’s Barn II Dinner Theatre, Goodfield. Thurs–Sat doors open 6p, buffet 6:30–7:30p, show 8p; Sun doors open 12p, buffet 12–1p, show 1:30p. $33–$39. 309.965.2545, 5/25 Artists on the Boardwalk & Classic Car Show, Junction City, Peoria Heights. 4–8p. 5/26 Dance Connection presents “Express Yourself,” Peoria Civic Center Theater. 6p. $6–$18 (proceeds benefit St. Jude Midwest Affiliate). 309.697.2712 5/26–27 8th Annual International Music, Wine and Beer Festival, Mackinaw Valley Vineyard and Winery. 11a–11p. $10. 309.645.5054, 5/26–29 Peoria Chiefs vs. Wisconsin Timber Rattlers, O’Brien Field. Sat 6:30p, Sun–Mon 2p, Tues 6:30p. $7–$10. 309.680.4008, www. 5/31 History Ride, Riverfront Visitor Center. Highlights: River front, Springdale Cemetery, Randolph-Roanoke-High Street homes, Giant Oak Park, Moss Ave Homes, Frank Lloyd Wright, Frank Lloyd Wrong Homes. 6p. 309.686.7000, 5/30–6/2 Washington Cherry Festival. 309.444.9921,

Milk delivery to homes began in 1942.

From the mind of writer/ director Duncan Jones (who happens to be David Bowie’s son), comes an eerie cerebral thriller that explores themes of loneliness and discovering yourself when you are cut off from society, not to mention the planet. A solitary astronaut, played by Sam Rockwell, is contained in a three year mission mining on the moon, where his only companions are a computer named GERTY and a smattering of house plants. As the extent of his mission draws to a close, he begins to realize that he may not be as alone as he thought. Get it at Co-Op Records.

dvd of the month

V is

! a r e i v i R e i t th

September 29 - October 7 Call 677-4907 or Join WCBU listeners on a trip through the Italian and French Riviera, featuring Nice, Monte Carlo, Cannes, Eze, Grasse, Genoa, Cinque Terre, Portofino and More! Enjoy a cooking demonstration of the cuisine of the Ligurian region of Italy, learn to make pesto, and enjoy olive oil and wine tastings. Visit elegant Monaco, stroll along the Promenade des Anglais in Nice and let Cinque Terre enchant you.

Peoria Public Radio News & Information



46 | 05.2012 | numéro

Live music directory

Basta O’Neill’s, 661 N Cummings Lane, Washington, 309.444.5500

Bernardi's Restaurant North Lake of the Woods Plaza 1220 North Brentfield, Dunlap, 309.243.8888,

Central Illinois Jazz Society, 309.692.5330,

Gracie's Sports Grille, 1021 N Cummings Ln, Washington 309.444.7313

Jim’s Steakhouse, 110 SW Jefferson, Peoria, 309.673.5300

Live at the Five Spot, CAC at 305 SW Water St, 309.674.6822

Mackinaw Valley Vineyard, East of Mackinaw, $5 adm, 309.359.WINE

Martini’s on Water Street, 212 SW Water St, Peoria, 309.655.5003

Peoria Pizza Works, 3921 N Prospect Rd, Peoria Heights, 309.682.5446

The Publik House, Peoria Heights Red Barn, 621 W Glen Ave, Peoria, 309.692.3792 Rhythm Kitchen, 305 SW Water St, Peoria, 309.676.9668,

Sky Harbor Steakhouse, 1321 N Park Rd, Peoria, 309.674.5532

WeaverRidge Golf Club, 5100 WeaverRidge Blvd, Peoria, 309.691.3344

Don't miss an issue! Subscribe! Did you miss last month's issue again because you didn't make it to one of our drop off locations? Send a check for $24 along with your name and address for a 12-month subscription of numéro . Numéro Publishing, Inc. 820 SW Adams St. Peoria, IL 61602 NumeroMagazine

numéro |

05.2012 | 47

live music in may Sundays Ed Kaizer, Weaver Ridge, 10:30a–1:30p HellYeah, Exposition Gardens, 5/13, 7p Central Illinois Jazz Society House Band and Carl Anderson and His New Orleans Jazz Band, Starting Gate Banquet Room, Landmark Recreation Center, 5/20, 6p & 7:15p, $5/members, $7/nonmembers

Mondays Mike & Carrie, Martini’s on Water Street, 10p–2a

Tuesdays Eddie & Judy Howard, Jim’s Steakhouse, 8p–12a Open Stage with Joe Piccoli, Rhythm Kitchen, 6–8p

Wednesdays Jimmy Binkley, Sky Harbor Steakhouse, 7–11p Gene Farris, Jim’s Steakhouse, 8p–12a Larry Harms Trio Jam Session, Rhythm Kitchen, 5/2, 5/16, 5/30, 6:30–8:30p Central Illinois Jazz Orchestra, Fieldhouse Bar & Grill, 5/2, 7–9p John Miller & the Romaniacs, Rhythm Kitchen, 5/9 & 5/23, 6:30–8:30p


Rob Williams Soggy Bottom Blues Band, Pounders Premier Nightclub, 6–9p Southside Cindy & the Sliptones, Rhythm Kitchen, 5/11, 8–11p Doran & the Soul Mystics, Rhythm Kitchen, 5/18, 8–11p

Gene Farris, Jim’s Steakhouse, 7:30p–1a Larry Harms Trio, Basta O’Neill’s Washington, 6–9p


Steve Degenford, 2Chez, 6:30–8:30p

Jimmy Binkley, Sky Harbor Steakhouse, 7p–12

David Berchtold or Melinda (Mindy) Brown, Rhythm Kitchen, 7–9p

Eddie & Judy Howard, Jim’s Steakhouse, 8p–12a

Picking on Series, Sky Harbor Steakhouse, last Thursday (5/25), 7–9p

Cousin Eddie, Rhythm Kitchen, 5/12, 8–11p

Dave Parkinson & Friends, Rhythm Kitchen, 5/5, 8–11p

Players Club, Rhythm Kitchen, 5/19, 8–11p


Change-Up, Rhythm Kitchen, 5/26, 8–11p

Gene Farris, Jim’s Steakhouse, 7:30p–1a Greg Williams, Bruce Saurs Black Rabbit Corner Bar & Eats (Fulton St), 6–11p Mike Cheesman, Fox Pub & Café, 8–10:30p Live at the Five Spot, Contemporary Art Center, $7/ members, $10/nonmembers, 5:30p Dave Hoffman & Friends, Two25 in the Mark Twain Hotel, 5–7p

It takes 12 lbs of milk to make a gallon of ice cream.

things by ken tiessen local artist with a talent for capturing the moods of faces and places www . kentiessenart . com photos by dennis slape

10 things I crave

1. Cowboy Boots - much worn and comfortable - an attitude Get them at Christian Bros Western Outlet in Peoria.

2. Mocha from Thirty-Thirty Coffee Co. Enjoy one at 734 Main St. Peoria.

3.The Best of Jesse Cook for motivating Flamenco Rhumba Music Pick it up at Barnes and Noble.

4. PBS Masterpiece Theater on WTVP Find it at 8pm on Sunday evenings.

5. Judo Training at the Pekin Park District with instructor George Weers, 6th degree Black Belt Really challenging physically and great fun.

6. Beauty in my work 7. Playing Guitar, challenging and inspiring to play Learn how at Academy of Fretted Instruments on Water St. in Peoria.

8. Shaggy Dog Roll Sushi Order it at Happy Fish in Campustown.

9. The landscape of Colorado and Wyoming God spends extra time there.

10. Mere Christianity by C.S. Lewis, a sensible man.

Numero Issue 74  

A magazine from Peoria IL.

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