Stephanie N. Grimoldby, Janine Pumilia, Peggy Werner
General Sales Manager Brent Hughes
Sales Manager Brad Hughes
Advertising Sales Representatives Brian Hughes, Jeremy Jones, Nita Lasky
Administration & Circulation Manager Lisa Hughes
Director of Corporate Happiness Hana Hughes
Distribution Kelly and Larry Fairbairn
Published
Kindness Matters
Let’s talk about kindness. It’s a word that sounds almost quaint – like something you’d find embroidered on a pillow. But in today’s world, kindness is nothing short of radical. It’s a choice, an action, and sometimes, a rebellion against the harshness we’re surrounded by.
We live in an age where division is the norm. Social media algorithms feed on outrage; news headlines inform us of conflict and catastrophe. In this environment, kindness can feel like a luxury or even a weakness.
But nothing could be further from the truth.
In reality, kindness is a strength that has the power to transform lives – not just for those on the receiving end, but for those who choose to practice it.
I was spurred to broach this topic after a recent incident at my local coffee shop when someone walked off with my drink. It wasn’t a big deal; I simply approached the barista and kindly informed them of the situation. They apologized, remade the drink and thanked me for being nice about it.
That broke my heart a bit.
We’re living in a world where retail employees are ripped apart, even when something isn’t their fault. My small display of grace went a long way… which is actually pretty sad.
Kindness doesn’t mean being a doormat or ignoring the world’s problems. It means choosing empathy when frustration feels easier, offering grace when judgment is tempting, and extending compassion even when it’s not reciprocated.
Kindness requires intention. It’s not something that always comes naturally when we’re overwhelmed or frustrated. It takes practice. It means being patient when customer service gets it wrong, giving someone the benefit of the doubt when they cut you off in traffic, or listening without interrupting when a friend needs to vent.
So let’s be radical. Let’s be kind. ❚
Lindsey Lukas Senior Editor
Lack of Faith
Whenwe feel wronged, we’re tempted to seek revenge. But revenge is simply a lack of faith. God tells us not to meet evil with evil. If anyone had a right to seek revenge, it was the one perfect human being, Jesus Christ. Instead, while in agony on the cross, he prayed, “…Father, forgive them, for they do not know what they are doing…” (Luke 23:34 NIV)
Jesus Christ chose love over revenge and commanded us to do the same.
In the Greek New Testament from which the English was translated in the early 1500s, various words are used to distinguish types of love. The English language lacks such distinctions.
“Agape” is the highest form Godly love. It’s described by Paul in many of his letters to fellow believers. In Romans 12 he writes:
“Love must be sincere. Hate what is evil; cling to what is good. Be devoted to one another in love. Honor one another above yourselves … Bless those who persecute you; bless and do not curse. Rejoice with those who rejoice; mourn with those who mourn. Live in harmony with one another. Do not be proud, but be willing to associate with people of low position. Do not be conceited.
“Do not repay anyone evil for evil. Be careful to do what is right in the eyes of everyone. If it is possible, as far as it depends on you, live at peace with everyone. Do not take revenge, my dear friends, but leave room for God’s wrath, for it is written: ‘It is mine to avenge; I will repay,’ says the Lord. On the contrary: If your enemy is hungry, feed him; if he is thirsty, give him something to drink … Do not be overcome by evil, but overcome evil with good.” (Romans 12:9-21 NIV)
Love is not weakness. Revenge is weakness born of human arrogance. To seek revenge is to lack faith in God’s ability to handle evil better than we ever could.
Do not be overcome by evil, but overcome evil with good. ❚
--Janine Pumilia
A Night to Help Pets Find Forever Homes
By Peggy Werner
The 16th annual “Bark and Wine” gala fundraiser for Noah’s Ark Animal Sanctuary and Clinic is an all-out effort to invite people to participate in making sure future pets get the best care before being placed in a forever home.
“Our goal is to have fun, showcase the animals we have available for adoption, and generate income to care for their needs,” says Marcia Brice, fundraising coordinator. “We want attendees and sponsors to come away from the event satisfied, knowing they have helped cats and dogs find a happy home.”
This year’s event takes place from 4
to 9 p.m. on Saturday, April 12 at Tebala Event Center, 7910 Newburg Road, Rockford, and includes an evening of dinner, wine tastings, music, a silent auction, raffles, prizes and games, all in the effort to raise money for animals in need. Some of the top prizes include a $300 gift card from Urban Air Adventure Park, a $250 gift card from Woodman’s, and other $50 and $100 gift cards.
Mary’s Market caters the event, with a choice of entrees including HerbedRoasted Chicken, Roast Beef, or Toasted Ravioli, all served with a vegetable, salad and potato. Nothing Bundt Cakes provides dessert, and Lino’s donates wine.
Money raised at the event goes toward housing, medical care, bedding, food, microchipping, and spaying or neutering of animals within the shelter.
Noah’s Ark is currently housing 46 cats
and 21 dogs. In its 48th year, the shelter has taken care of more than 32,000 cats and dogs, Brice adds.
There is still time to become a sponsor for the Bark & Wine event, in categories ranging from $500-$3000. All sponsors get free marketing on Noah’s Ark’s website and social media, reaching more than 170,000 followers.
Tickets for the event are on sale at $50 for individuals, $90 for a couple and $350 for a table of eight and are available at noahsarkanimals.org. ❚
Noah’s Ark Animal Santuary and Clinic’s “Bark and Wine” gala takes place April 12.
Full Steam Ahead for Family Fun
By Jim Taylor, managing editor
Although Marty Hendrickx grew up just down the road from a Northwestern Line railway and had a grandfather who worked on the railroad, his interest in trains didn’t spark until a childhood friend invited him to see an elaborate basement layout built by his friend’s older brother.
“I thought it was the coolest thing I had ever seen,” says Hendrickx.
Decades later, Hendrickx – now superintendent of the Rock River Valley Division (RRVD) of the National Model Railroad Association (NMRA) – sparks that same wonder through the organization’s flagship event, the Rock River Valley Train Show. The family-friendly event has become a popular draw for enthusiasts and newcomers throughout the region and beyond.
“We have people who come in all
the way from Green Bay and the Quad Cities to take part,” says Hendrickx. “You don’t have to be a model railroader to have fun.”
The train show blows its opening whistle March 29-30 at Harlem High School, 9229 N. Alpine Road, where it runs from 10 a.m. to 5 p.m. on Saturday and from 10 a.m. to 3 p.m. on Sunday. Advertised as “over 1 acre of family fun,” the show features more than 42,000 square feet, packed with model train displays from dozens of train clubs.
ning trains that are over 30 feet long.”
“Some of these people have been featured on the covers of national magazines,” says Hendrickx. “They’ll be run-
More than 60 vendors will be there as well, selling everything a railfan could desire, including new and used rails and cars, supplies, clothing – even fine china used on historic passenger trains. Hendrickx compares the atmosphere to the
The Rock River Valley Train Show takes place March 29-30.
lively markets he used to frequent while growing up in Chicago.
“It’s a real Maxwell Street kind of thing,” he says.
Hendrickx anticipates a good turnout for the show, which has always welcomed a healthy mix of model train lovers and families seeking a fun day out. Tickets are $5, but kids under the age of 12 are free – as well as active military families and anyone wearing a Scouting America uniform. The RRVD also gives
out two free train sets to kids each day and has door prize drawings for the adults.
“For most people, that’s how it starts,” he says. “Just a circle track around the Christmas tree.”
The Rock River Division of the NMRA was founded in 1967 and attracts model railroaders from across 10 counties. For Hendrickx, it’s an opportunity to meet with like-minded friends to discuss what is often referred to as “the world’s greatest hobby.”
“It’s all-encompassing,” he says. “You have to be able to do a bit of everything.”
Employing skills like carpentry, electrical work, model building and historical research, model railroading brings together a variety of disciplines – a quality Hendrickx views as a way to build community.
“I have an electrical background, so I help people with their electrical setup,” he says. “It’s a very social hobby.”
Hendrickx has also seen family members bond over layouts at the train show. He recalls seeing fathers buy train sets for their children, only to discover the passion themselves.
“All of a sudden, Dad is a model railroader,” Hendrickx laughs.
To learn more about the Rock River Valley Train Show, head to rrvd-nmra. org. ❚
What starts as a circle track around a Christmas tree becomes a life-long hobby for many train enthusiasts.
The train show features more than 60 vendors selling everything a railfan could desire.
Savory Goodness at Backyard Grill & Bar
By Steven Bonifazi, assistant editor
On a crisp Friday evening in Loves
Park, the doors of Backyard Grill & Bar, 6473 N. 2nd St., swing open to greet guests with the aroma of hickory smoke. Inside, the hum of conversation blends with the sizzle of steaks and the clink of glasses.
Rob Bennick thrives on that energy as the owner of Backyard Grill & Bar.
“I love the craziness – that structured chaos,” he says. “The best part is when the place is packed, every table is busy, the kitchen is working hard, the staff are pouring drinks and you see everybody with a smile on their face.”
The beating heart of this neighborhood grill is its commitment to all-natural, hickory wood-fired cooking over an open pit. The open flame, dispersed by a 3-by-5-foot broiler that’s devoid of charcoal and gas, infuses every dish with a
smoky, savory richness that keeps diners coming back.
“That open pit is the staple of the restaurant and it’s been here since the beginning,” says Bennick. “We cook everything over that flame – steaks, chicken, burgers, ribs, proteins, salmon, brisket and shrimp, you name it.”
Even the restaurant’s signature “Schmidty wings” make their way across the flame, which fire-kisses the Cajunseasoned meat after it’s smothered in house buffalo sauce. Weekly specials like Friday’s deep-fried cod fish fry have been in place for decades, but there’s also room for rotating monthly specials.
Diners can discover an assortment of imported and draft beer in addition to house wines and a curated collection of bourbons. Weekly specials like Saturday’s $5 Moscow mules don’t disappoint.
As delectable as the food and beverages are, it’s the staff that sets Backyard Grill & Bar apart. Many have worked alongside Bennick for years.
“I’ve done it all – the line, the floor, the books, the bar – the whole nine yards,” he says.
Backyard Grill & Bar is open Monday through Thursday from 11 a.m. to 10 p.m., Friday and Saturday to 11 p.m., and Sunday to 9 p.m. ❚
Backyard Grill & Bar, in Loves Park, is known for its wood-fred cooking that results in smoky, savory favors.
• If you’re eligible as a new donor or haven’t donated in the last two years, and you give blood.
• If you’re an eligible current donor and bring along a new or lapsed (two years) eligible donor, and both of you give blood.
Te Hidden Side of Your Health Care Team
By Stephanie N. Grimoldby
There’s a regular “alphabet soup” of acronyms to describe the credentials of doctors, nurses and specialists within a hospital system. Although acronyms like DO, BSN, CNL or COTA mean little to the average person, they’re incredibly important for those in the know. (It’s Doctor of Osteopathy, Bachelor of Science in Nursing, Clinical Nurse Leader and Certified Occupational Therapy Assistant, by the way.)
Typically, in health care, professionals go by their highest educational credential. After MDs and DOs, you’ll find APCs – advanced practice clinicians – often have the highest level of education in the medical field. These are typically NPs (nurse practitioners), PAs (physician assistants) and nurse midwives.
“These are all positions that have developed through the years to provide extra resources, if you will, because
there’s not as many doctors as there used to be,” says Tom McCawley, vice president of Beloit Health System. “Advanced practitioners can help bridge the gap.”
At the nursing level, there are a multitude of certifications available, and each requires a different amount of training.
“The person a patient needs to see really depends on what needs to be done,” McCawley says. “If it’s about medications, I want an RN. If it’s about repositioning or toileting or bathing, a CNA [certified nursing assistant] is good for that.”
Aside from credentialed staff, there are numerous people who work within the hospital system and have incredibly important jobs, even if they don’t have letters attached to their names.
Of the 1,600 employees within Beloit
Health System, roughly 70 are physicians; the extended medical staff is slightly more than 120. Who is everyone else?
Hospital registrars check in patients; medical billers manage bills, insurance claims and payments; valets park patients’ vehicles and help them navigate the hospital; care managers help set up adequate home care or rehabilitation; environmental services staff clean and disinfect the entire facility.
“Everyone is essential,” says McCawley. “I tell them, ‘You’re saving lives just like doctors because you’re keeping the environment safe.” ❚
Tom McCawley
Grand Victorian Serves Up Global Flavors
By Peggy Werner
An international culinary team offers residents unique entrees and creative desserts at Grand Victorian Independent and Assisted Living, 3495 McFarland Road, Rockford.
“Everything we serve is fresh, farm to table, and made from scratch,” says Mercedes Medina, culinary director. “Nothing we use comes from a can. We offer a great variety of nutritious foods and great desserts.”
Not only are residents given an opportunity to discuss menu items at a monthly meeting, but they are also active in a monthly Chefs-in-Motion program at the facility. Residents, family members and friends can participate in cooking demonstrations, cooking classes, food tastings, and special activities like cookouts and parties. Some of the recent cooking demonstrations have included Medina’s recipe for elephant ears, as well
as churros, flour tortillas, cupcakes, gorditas and more.
“A lot of these people have been cooking all their lives, so our attention to food brings back a lot of memories and we do a lot of talking,” Medina says.
One of the signature items at Grand Victorian is an empanada cookie that Medina created. She describes it as a small taco made from her homemade cookie dough, filled with a caramellike filling and coated with sugar and cinnamon. Her other creations include a Mexican Tiramisu and a variety of cheesecakes.
The culinary team includes people from the Philippines, Bosnia, Croatia, Mexico, Salvador and more. The staff present ideas for new entrees at monthly Resident Council meetings.
A new menu debuts every spring and fall. Medina is currently working on the
spring/summer menu which will include more vegetable and fruit salads, lighter items, and picnic food. Three meals are served daily, with the mid-day meal serving as the “main meal.” Most entrees repeat every six weeks. Year-round favorites include meatloaf and mashed potatoes, BBQ ribs, lasagna, pot roast and cheesecake.
“I have a wonderful team at Grand Victorian,” Medina says. “Everything we make comes from the heart. It’s a work of love.” For more information or to schedule a tour, call 815-654-1400. ❚
