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Neapolitan and Jena Radnay Real Estate host a special event. P24
Jeff Shapiro’s barbecue is as real as it gets. P66
Illustration by Barry Blitt
SPORTS
Pole vaulting has become a passion for New Trier’s Nicole Karabas. P50 Follow us:
No. 136 | A JWC Media publication
By Tricia Despres
NEWS
K
Wilmette ice-cream establishments hit rocky road By Emily Spectre
I
t’s not uncommon to see families enjoying ice cream at Homer’s Ice Cream in Wilmette after their kids’ sporting events, and many residents walk into the village center to sample Bobtail’s latest inventive flavor. But both establishments have hit rocky times. Bobtail Ice Cream Company has found the ice-cream business to be unprofitable in Wilmette. While its Central Street location is typically closed during the winter, this year the business will not be re-opening during warmer weather. Instead, the ice cream company has decided to focus on its flagship store located on North Broadway in Chicago and its wholesale business, explained Ryan Ouellette, manager of the Chicago location. The Wilmette location was not financially lucrative anymore, said Oulette. Crain’s Chicago Business recently reported that the familyowned Homer’s Ice Cream is in
a dispute that landed in court when a lawsuit was filed on April 22. The lawsuit was brought by Stephen Pouolos, who now suffers from Alzheimer’s disease but still jointly owns the restaurant with his two brothers, Dean and Jon Pouolos. Stephen’s two sons, Craig and Todd Pouolos, brought the action on behalf of their father. The complaint alleges that brothers Dean and Jon have been skimming cash from the business and taking more than $220,000 in shareholder advances. The complaint also alleges that the business is not profitable and in disrepair. Residents will miss both shops if Homer’s ultimately also closes. “I am sad that Bobtail is closing because we always went there on the last day of school,” said Wilmette resident Melissa Stressler. “I will be really sad if Homer’s closes. The quality of the ice cream is so good and it is such a pivotal part of the community,” said Wilmette resident Heather Hehman.
Kate Miller Spencer Photography by robin subar
Now she’s
cooking
Kate Miller Spencer works to support the next wave of female chefs
Rush experts tackle depression, anxiety BY EMILY SPECTRE
D
epression and anxiety disorders are more common than many people realize, according to experts from Rush University Medical Center’s Department of Psychiatry who spoke at the Indian Hill Club in Winnetka recently.
Dr. Mark Pollack, chairman of Rush University’s Psychiatry Department, moderated a panel of experts and one survivor of depression. “The more education we all have about these conditions, the more likely people are to seek treatment,” Dr. Pollack said. According to the statistics cited at
the presentation, many Americans suffer from anxiety and/or depression at some point in their lives. It’s estimated that the U.S. economy loses over $100 billion each year due to a loss in productivity from people suffering from depression or anxiety. Over 40,000 people kill themselves each year.
ate Miller Spencer’s dad never took much of a liking to the family’s love for snow skiing. So as Spencer would join family and friends out on the slopes, partaking in brown paper bags full of lunchtime sandwiches and salty chips in Ziploc bags, Spencer’s dad would stay behind, working on creations of his own. “I would walk in after a full day and there my dad would be with my mom, finishing off these amazing beef stews or chilis,” the Lake Bluff resident recalls. “It’s the dish I will never forget them making and probably the dish in which my love for food was built on.” Granted, Spencer doesn’t consider herself an incredible cook by any stretch of the imagination and admits to still be “mastering her mistakes in the kitchen.” “Getting better at cooking is a bit like getting better at playing the piano — you have to practice to get better,” she says. Yet, her principles regarding food in general are strong. Food is nourishment. Food is power. Food is everything. And it is these ideals that have propelled the former Minnesota girl turned Northwestern University graduate turned foodindustry maven to create what some are saying is a groundContinues on page 14
While Dr. Pollack shared these statistics, he also reassured the audience that effective treatment exists for people willing to seek it. Dr. Corey Goldstein, assistant professor at Rush, discussed how genetics play a role in these disorders. Some families have a predisposition Continues on page 14
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