BCJ-01-01-2015

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“PRSRT.STD.” US POSTAGE PAID NO. 486 PRINCETON, IL 61356 SHAW MEDIA

Thursday, Jan. 1, 2015

Welcome 2015!

Helen Murphy (right) and Jill Bullington of Brandy’s Hallmark in Princeton display 2015 calendars. Today, Thursday, we flip the calendar page to begin a new year — 2015! What will the new year bring for you and your family? Are you making New Year’s resolutions? If so, how will you attempt to keep them throughout 2015? As we enter a new year, it’s traditionally a time to make changes for the betterment of one’s life. Whether you decide to stop smoking, lose weight, get more exercise ... or maybe just spend more time with those you love, we tend to enter each new year with the promise of a brighter tomorrow. From your friends at the Illinois Valley Scene, we wish each and everyone of you a healthy and happy new year.

May 2015 bring you joy, create life-long memories and be a year to remember.

IV Scene photo/Goldie Currie

Vol. 9 No. 24

2 2 • Thursday, January 1, 2015

Illinois Valley Scene

Tips for families to get healthy this new year This Week Starved Rock Visitors Center will participate in America’s State Parks First Day Hike at 1 p.m. Thursday, Jan. 1. Participants will hike to Starved Rock and French Canyon and learn about the history and geology of the park.

The hike will leave the visitors center at 1 p.m. The hike is free. State parks throughout the country will participate.

Starved Rock Lodge will host a winter guided hike from 11 a.m. to 2 p.m. Thursday, Jan. 1.

Participants will meet in the hotel lobby to pick up a snack and a backpack.

After leaving LaSalle Canyon, the hike continues to Eagles Cliff and Lovers Leap for the best view of eagles. The Tour concludes at the Lodge at 2 p.m. The hike is about 4.5 miles round trip.

Advanced reservations are required. To reserve a ticket, call 815-220-7386.

The American Red Cross will hold a blood drive from 2 to 6 p.m. Friday, Jan. 2, at the Tiskilwa Fire Department, 135 N. High St., Tiskilwa.

The First United Church of Christ in Sheffield will hold its community coffee from 7 to 10 a.m. Saturday, Jan. 3 in parish hall.

Starved Rock Lodge will host a bridal expo from noon to 3 p.m. Sunday, Jan. 4. Couples can meet area wedding vendors.

This is open to public and admission is free.

For more information, call 815-220-7333 or visit www.starvedrocklodge. com.

The Princeton Moose Lodge will host a bingo night at 7 p.m. Tuesday, Jan. 6. Doors will open at 5 p.m. and sandwiches will be available for

purchase. The lodge will continue to host bingo the first and third Tuesday of each month. The lodge is at 1339 N. Euclid Ave. in Princeton. For more information, call the lodge at 815-879-5261.

The Ottawa Art League will meet at 7 p.m.

Wednesday, Jan. 7, in the lower level of the 807 Building on LaSalle Street in Ottawa. Members will bring their own art to discuss. Dues for the 2015 membership can be paid at the meeting.

For more information, visit ottawaartleague.org.

Upcoming The American Red Cross will hold a blood drive from 11:30 a.m. to 5:30 p.m. Thursday, Jan. 8, at the First United Methodist, 316 S. Church St., Princeton.

The Starved Rock Area Special Olympics will host a District Cross Country Ski and Snowshoe competition at the Bureau County Fairgrounds in Princeton Saturday, Jan. 10. A brief opening ceremonies will begin at 8:45 a.m.

Bill Myers, well known storyteller of the Illinois Valley, will spin his winter tales at the Starved Rock Visitors Center at 1:30 p.m. Sunday, Jan. 11. This program is free and for all ages. Will last approximately one hour.

The Spirit Siberian Rescue will return for a sled dog demo Sunday, Jan. 11, at Starved Rock.

There will be seminars in the LaSalle Room. An outdoor sled dog demo will take place along the sea wall just southeast of the Starved Rock Visitors Center.

The Bureau Valley Volunteer Hospice will hold its annual meeting at 5

p.m. Monday, Jan. 12, in the multi-purpose meeting room on the fourth floor of the physicians building at Perry Memorial Hospital.

Spring Valley poet Marydale Stewart will launch her new poetry collection “Let the Thunder In” at 6:30 p.m. Friday, Jan. 16, at Four and Twenty Cafe in Princeton. The evening will include a meet and greet with Stewart and readings by Stewart and friends at 7:15 p.m. The event is sponsored by the Princeton Public Library.

Starved Rock will host a winter wilderness weekend at 9 a.m. and 1 p.m.

Saturday, Jan. 17, and Sunday, Jan. 18. Starved Rock guides will hike to overlooks and canyons throughout he park. There will be live bald eagle viewing from the top of Starved Rock and, if conditions permit, see icefalls in the canyons. Hikes leave from the Starved Rock Visitors Center.

The Princeton Moose Lodge will host a bingo night at 7 p.m. Tuesday, Jan. 20. Doors will open at 5 p.m. and sandwiches will be available for purchase. The lodge will continue to host bingo the first and third Tuesday of each month. The lodge is at 1339 N. Euclid Ave. in Princeton. For more information, call the lodge at 815-879-5261.

Starved Rock will host an eagle watch weekend Saturday, Jan. 24, and Sunday, Jan. 25, from the top of Starved Rock. Live bird of prey shows and various family activities will take place at the Starved Rock Lodge, Illinois Waterway Visitor Center and the Starved Rock Visitor Center. For more information and the full event schedule, visit www.illinoisaudubon.org.

(StatePoint) New Year’s resolutions often focus on personal improvement. This year experts are encouraging entire families to consider making a pledge to adopt a healthier and more active lifestyle.

Parents have more potential than anybody else to influence their children’s behavior — including their eating habits — according to a study by the Academy of Nutrition and Dietetics.

In fact, parents outrank sports celebrities as the people most children would most like to be, according to the survey.

“You are the most influential role model in your child’s life,” says Kim Larson, registered dietitian nutritionist and Academy spokesperson.

“Modeling healthy eating behaviors encourages children to adopt and choose healthy behaviors that will benefit them for a lifetime.”

Focus on health, not weight alone According to the experts, good nutrition, health, and fitness fun should be the focus of your family’s goals, not calorie counting, food restriction or working out.

“You don’t want your kids to think that a healthy lifestyle is only about how much they weigh,” Larson says.

“Concentrate on delicious nutrition and fun

physical activities,” says Larson.

For a personalized plan tailored to your lifestyle, food preferences and the unique needs of your family, consider consulting a registered dietitian nutritionist. You can find one in your area at www.

EatRight.org.

Setting realistic goals Small steps add up, and Larson recommends making healthy lifestyle changes that are realistic and easy to stick with for the long-haul. Try adopting healthy changes for the entire family, such as: • Make sure your kids know they are part of the team and that health and fitness are a family affair.

• Encourage children to help plan meals -- from developing the menu to shopping to preparing

and serving the meal.

• Serve regular, balanced meals and snacks with a variety of nutrient-rich foods.

• Eat breakfast daily.

• Enjoy family dinner together each night or as often as possible.

• At each meal, fill half your plate with fruits and vegetables.

• Make at least half of the grains you eat whole grains.

• Get active. Incorporate physical activity where you can in your day, whether taking a family walk after dinner or hitting the gym.

Remember, children and teens should get at least 60 minutes of physical activity per day, and adults should get two and a half hours per week.

This New Year, you can get the whole family together by committing to a healthier lifestyle as a team.

Auction Calendar Jan. 1-3 – New Years Holiday Estate Auction, Victorian furniture, antique rugs, spool cabinets, lamps, clocks, statues, artwork, pottery, fine glassware, costume jewelry, automobiles, toys, cast iron, firearms, duck decoys, coins, knives, military items,

10 a.m., 1635 N. Main St. (Tumbleson Auction Center), Princeton, Tumbleson Auction Co., auctioneers.

Jan. 20 – Leonard & Anita Petitjean, farmland, 10:30 a.m., sale held at 2209 N. Main St. (Wise Guys Banquet Room), Princeton, Rediger Auc-

tion Service, auctioneers.

Jan. 24 – Estate Farmland Auction, Myrle W. Plotner Estate, 318 Acres More Or Less Stark County, 10 a.m., Bradford Legion Hall located one mile west of Bradford on Route 93, Tumbleson Auction Co., auctioneers.

3 Thursday, January 1, 2015 • 3

Illinois Valley Scene

PRINCETON —Thursday, Jan. 1, the library will be closed today in observance of New Year’s Day. Beginning Saturday, Jan. 3, the library hours will change to 10 a.m. to 3 p.m. on Saturdays.

The Library Cafe will be open from 10 a.m. to 2 p.m. on Saturdays as well.

Monday, Jan. 5, The Monday Night Movie will begin at 6:30 p.m. and feature a young girl who voluntarily takes her younger sister’s place in a televised fight to the death in which two teenagers from each of the country’s 12 districts are chosen at random to compete.

Wednesday, Jan. 7, Wild with Words with Martha Burnell will be from 6:30 to 8 p.m.

This is a creative writing group that uses writing prompts and other intuitive, improvisational techniques to bring out the writer in everyone.

Thursday, Jan. 8, the Friends of the Library Book Club will meet at 4 p.m. and discuss “A Husband’s Secret” by Liane Moriarty.

SPRING VALLEY — The Richard A. Mautino Memorial Library is closed today, Thursday, Jan. 1 in observance of New Year’s Day. WYANET — The R.A. Sapp Library’s 2nd Thursday@ the Library program for January will be Greatness Explained: The Great Lakes. Road Moline Scholar, Norman Moline, an Augustana College professor and Rock Island resident will be presenting the program on Thursday, Jan. 8 at 6:30 p.m. Moline feels the Great Lakes are one of the great natural wonders of the world.

The lakes and their connecting waterways were crucial in the settlement of the region and its cultural geographics.

Moline will talk about the Great Lakes’ historical significance for the entire nation and the surrounding region. He will also focus on current environmental and political issues which will affect not only Illinois,

but neighboring states which also border the lakes.

This program is being produced in part by the Illinois Humanities Council’s Road Scholars Speakers Bureau, a program that provides organizations statewide with affordable, entertaining and thought-provoking humanities events for their communities. A roster of speakers, hailing from 16 different towns and cities across Illinois, present topics in history, culture, literature, music, politics, law, science and many more.

TISKILWA — The library has had several donations made recently, so stop in and check out the new books, DVDs and audios the library has acquired. Donations are always accepted in good usable condition.

LADD — The Ladd Public Library has resumed preschool story times. Programs are held at 10:30 a.m. Tuesdays in the children’s department. Programs feature a variety of activities including stories, songs, crafts and much more.

The next “drop in” story time is scheduled for Jan. 10 with a winter theme.

Anyone interested in the library book club may contact the library at 815-894-3254.

Patrons who haven’t tried the library’s eBook programs yet, should stop in and speak with Amy. The library offers eBooks through the OMNI consortium and also e-Read Illinois.

BUDA — The Mason Memorial Public Library will be closed until Saturday, Jan. 3.

OHIO — The Ohio Public Library continues to offer computer classes as part of the Eliminate the Digital Divide Grant program. If anyone is interested in computer training, stop in to the library to get signed up and into a class.

BUREAU — The Leepertown Township Public Library is open Monday, Wednesday and Friday from 2 to 6 p.m., Thursday from 5 to 7 p.m. and on Saturday from 11 a.m. to 2 p.m. The library has computers for patron usage, as well as copier, scanning and fax

services.

Call 815-659-3283 for information. (The fax number is the same as phone number).

PERU — The Peru Public Library is offering basic instruction on using a computer, email or the Internet. During twice a month sessions, patrons can schedule times to learn computer basics.

Tuesdays with Computers is every first and third Tuesdays from January to April, between 10 and 11 a.m. Call to schedule a session; walk-ins welcome as space allows.

PUTNAM COUNTY — The six Putnam County Public Libraries will host computer classes covering topics such as basic computer classes, Internet and email skills, downloading eBooks and more. Space is limited to five participants per class, and registration is required.

To register for a class or for more information, call your local branch library.

In January the first class is eBooks at your Library. Classes will be held at 10:30 a.m. Jan. 6 at the Putnam (Condit) Library; at 5 p.m. Jan. 6 at the Magnolia Branch Library; at 5 p.m. Jan. 7 at the McNabb Branch Library; at 1 p.m. Jan. 8 at the Standard Branch Library; at 1 p.m. Jan. 9 at the Hennepin Library Headquarters and at 1:30 p.m. Jan. 10 at the Granville Branch Library.

The next class will be Social Media for Business. Classes will be held at 5 p.m. Jan. 6 at the Magnolia Branch Library; at 5 p.m. Jan. 7 at the McNabb Branch Library; at 1 p.m. Jan. 9 at the Hennepin Library Headquarters and at 1:30 p.m. Jan. 10 at the Granville Branch Library.

To register at your local Putnam County library branch call: Hennepin Library at 815-925-7020; Granville Library at 815-3392038; Magnolia Library at 815-869-3038; McNabb Library at 815-882-2378; Putnam Library at 815-437-2811 and Standard Library at 815-339-2471.

MAGNOLIA – Magnolia Branch Library will have homework hour on Tuesday and Thursday nights from 4 to 5 p.m. throughout the school year. Children have the opportunity to have their

completed homework checked or seek help understanding homework in progress. The library provides materials and equipment for help with school homework and projects.

HENNEPIN – Preschool story times are every Tuesday at 2 p.m. and at 10:30 a.m. on Fridays. Join the library for stories, crafts, games and more. This program is ideal for children ages 3, 4, and 5 years of age.

After-school activities take place most Thursdays from 4 to 5 p.m. for children in early elementary school. Come to the Hennepin library for stories and related crafts, activities and games.

The Hennepin Book Club meets at 7 p.m. on the second Thursday of every month at the Hennepin Library headquarters. The group discusses a single title all participants have read together and selects a title for the following month.

GRANVILLE– Join the library for stories and crafts. The preschool program is ideal for children ages 3, 4 and 5 years old. The more, the merrier – bring friends.

Tuesday mornings at 10 a.m.

The Granville Favorites Club meets at 6:30 p.m. on the second Wednesday of every month.

Each month the group meets to discuss favorite and not-so-favorite titles participants have read.

Join the library on Thursday mornings at 10 a.m. for stories and songs. This program is ideal for little ones under 3 years of age.

MCNABB – Every Saturday morning at 10 a.m. the McNabb Branch Library features youth programming for children in early elementary school.

Preschool story times are held at 11 a.m. Saturdays and are ideal for children ages 3, 4, and 5 years old with adult participation. Enjoy stories, and make a small craft to take home.

‘The American Plate’

Everything looks so delicious.

It all smells great, too, and you can’t decide what you like best. The meat is done just right, potatoes are mashed to perfection, biscuits are to die for. And then there’s dessert! But — wait, leftovers.

That’s your favorite …

You’ve got Terri a lot on your Schlichenmeyer plate this month, in more ways than one. And in “The American Plate” by Libby H. O’Connell, PhD, you’ll learn the stories our food can tell.

Imagine inviting a longago ancestor to dinner this week.

What he’d find at the table might astound him; surely, there’d be some dishes he wouldn’t even recognize.

That’s because “remarkable changes in ingredients, recipes and menus over the centuries” have changed how — and what — we eat.

That ancestor, for instance, might’ve enjoyed dining on grilled beavertail. Yum. Then again, he’d know maize (corn, to us) very well.

Native Americans grew it more than 9,000 years ago, and your ancestor might have had it in his garden, along with beans and squash, a farming method called the Three Sisters.

If he lived near the East Coast, he might’ve relished cod, though your Friday Night Fish Fry would seem pathetic to him. The cod he ate came in six foot long slabs, dried, salted, and kept stacked in his pantry. He might’ve added cow’s butter, dyed with gold flower petals, maybe some eel on the side, and bon appetit.

Of course, our ancestors had turkey, but they also ate offal (which sounds really awful). Those from the Netherlands brought doughnuts to the table. The British gave us syllabub. The Chinese gave us a dish, the words of which mean “odds and ends,” or chop suey. Pie was a group effort, originating from several different cultures.

Food played a role in who won The War Between the States, when Rebel forces nearly starved while Union

Cliffnotes “The American Plate”

by Libby H. O’Connell, PhD. 2014, Sourcebooks. $26.99/$33.99 Canada. 320 pages. soldiers enjoyed a bounty. At the turn of the last century, food created the first celebrity chefs. It became politicized some 85 years ago, then was frozen, served in front of the TV, and made fast.

And what does the future hold? Well, pull up a chair.

That entrée isn’t done yet.

Ask five of your friends about their favorite comfort foods, and you’ll get five different stories that start out, “My mom made the best …”

Chances are that those dishes are found somewhere in “The American Plate.”

So many things that you’ll eat in the next few weeks are in this book, in fact, and there’s a story behind every one of them. Author and historian Libby H. O’Connell fills our minds with the things with which we fill our bellies, letting us literarily play with our food. We get plenty of aside-dishes, and — surprise! — recipes, so you, too, can try roast beaverwtail, syllabub, Hangtown Fry, scrapple, or Red Cross War Cake.

Historians and cooks will obviously love this book, but I think it’s also very appropriate for anyone who likes to eat. If that’s you, then dig in.

You’ll devour “The American Plate” until there’s nothing left over.

Terri Schlichenmeyer is a book reviewer from West Salem, Wis. She may be contacted at bookwormsez@ yahoo.com.

Wise Guys’ Banquet Room Wise Guys’ banquet room has a warm and inviting atmosphere and can accommodate up to 275 guests.

With a separate grand entrance, full service bar, dance floor, and sound system, Wise Guys can personalize all aspects of your special occasion.

◆ Wedding Receptions ◆ Rehearsal Dinners ◆ Surprise Parties ◆ Anniversaries ◆ Baby & Wedding Showers

◆ Reunions ◆ Funeral Dinners ◆ Conferences ◆ Auctions ◆ Business Meetings ◆ Seminars

4 4 • Thursday, January 1, 2015

Illinois Valley Scene

“I am going to try not to fight with my sister so much.”

Alex Myres, third grade at Putnam County

The Illinois Valley Scene asked students at Princeton and Putnam County schools what their New Year’s resolution is.

“I’m hoping for some better grades to come next semester.”

Luke Gleason, senior at Princeton High School

“I’ll do well on my Brit/Lit research final ... I’m pretty solid.”

Josh Wray, senior at Princeton High School

“To make a New Year’s resolution,” Jacob Gleason, senior at Princeton High School

“I don’t have one yet.”

Jacob Bickett, junior at Princeton High School

“Get taller, I guess.”

Ian Nichols, senior at Princeton High School

“To go to college.”

Elliott Beetz, senior at Princeton High School

“Read more maybe; that’s pretty much it. I don’t have a lot to strive for.”

Clayton Zelenik, junior at Princeton High School

“I want to get better at reading books.”

Brianna Henry, fourth grade at Putnam County

“I am going to try to be a little nicer in school; I mean a little nicer when I’m in a bad mood.”

Jentsie Petersen, sixth grade at Putnam County

“I need to get better at math. Fractions are hard.”

Kara Staley, fourth grade at Putnam County

“I need to get better grades.”

Kimo Peterson, eighth grade at Putnam County

“I’m going to try to stop arguing with my brother.”

Lisa Myres, second grade at Putnam County

5 Thursday, January 1, 2015 • 5

Illinois Valley Scene

With the start of the New Year, maybe it’s time to start eating a bit healthier.

Here are a few recipes to get you started.

Calico Skillet 8 ounces ground 90 percent lean turkey or beef 1/2 cup onion, chopped 1 cup frozen whole kernel corn, thawed 1 16-ounce can Great Northern beans, drained and rinsed 1 16-ounce can cut green beans, drained and rinsed 1 10 3/4-ounce Healthy Request tomato soup 1 teaspoon taco seasoning 1 teaspoon dried parsley flakes 1/4 teaspoon pepper In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in corn, Great Northern beans, green beans and tomato soup.

Add taco seasoning, parsley flakes and pepper. Mix well to combine. Lower heat and simmer for 5 to 6 minutes, stirring occasionally. Each 1-cup serving is 278 calories, 6 grams of fat, 19 grams of protein and 37 grams of carbohydrates.

Creamed Chicken with Cornbread Shortcakes 3/4 cup flour 1/4 cup yellow cornmeal 1 tablespoon Sugar Twin or sugar substitute 1 teaspoon baking powder 2 teaspoons dried onion flakes 1 tablespoon dried parsley flakes 1/2 cup skim milk 1 egg or egg substitute 2 tablespoons vegetable oil 1 1/4 cups water 1/4 cup onion, finely chopped 3/4 cup celery, finely chopped 1 1/2 cups diced, cooked chicken breast 2 10 3/4-ounces cans Healthy Request cream of chicken soup 1/3 cup dry milk powder 1/4 teaspoon pepper Preheat oven to 400°. Spray 6 wells of a muffin pan with butter-flavored cook-

Carrots Supreme Judy Dyke

4 cups sliced carrots 2 cups hot water 1/2 cup onion, diced 2 tablespoons Hormel bacon bits 1/4 teaspoon pepper 2 tablespoons sugar-free maple syrup In a medium saucepan, cook carrots in water for 10 minutes or until tender. Meanwhile, in a large saucepan sprayed with butter-flavored cooking spray, sauté onion for 5 minutes or until tender. Stir in bacon bits and pepper.

Drain carrots and return to saucepan.

Mash well with potato masher or electric mixer. Stir in maple syrup. Add carrots to onion mixture. Mix well to combine.

Continue cooking until heated through.

Serve immediately. Each serving is a scant 1 cup and has 65 calories with 1 gram of fat, 3 grams of protein and 11 grams of carbohydrates.

ing spray or line with paper liners. In a medium bowl, combine flour, cornmeal, sugar substitute, baking powder, onion flakes and 2 teaspoons parsley flakes.

Add skim milk, egg and vegetable oil.

Mix well to combine. Fill muffin cups a scant half full. Bake for 12 to 15 minutes or until a toothpick inserted in center of muffin comes out clean. Meanwhile, in a medium saucepan, combine water, onion and celery. Bring mixture to a boil.

Stir in chicken. Lower heat and simmer for 6 to 8 minutes, stirring occasionally. Add chicken soup, dry milk powder, pepper and remaining 1 teaspoon parsley flakes. Mix well to combine. Lower heat and continue to simmer until shortcakes are done. For each serving, place 2 cups (16 ounces) crushed pineapple, one shortcake on a plate and spoon packed in fruit juice or water and about 3/4 cup chicken mixture over the drained top. Each serving is 248 calories and has 1 1/2 cups Yoplait plain fat-free yogurt 8 grams of fat, 18 grams of protein and 26 1 small package Jell-O sugar-free grams of carbohydrates. instant pistachio pudding mix In a medium bowl, combine pineapple and yogurt. Add dry pudding mix.

Mix well using a wire whisk. Cover and 2 16-ounce cans cut green beans, rinsed refrigerate for at least 30 minutes. Gently stir again just before serving. Divide into and drained 4 servings. Each serving is 148 calories 1 10 3/4-ounce can Healthy Request with 0 grams of fat, 5 grams of protein cream of mushroom soup and 32 grams of carbohydrates.

2/3 cup shredded Kraft reduced-fat cheddar cheese 1 teaspoon dried onion flakes Preheat oven to 350°. Spray an 8-by-8inch baking dish with butter-flavored cooking spray. In a large bowl, combine green beans, mushroom soup, cheddar cheese and onion flakes. Pour mixture into a prepared baking dish. Bake for 30 minutes. Place baking dish on a wire rack and let set for 3 minutes before serving.

Divide into 6 servings. Each serving is 79 calories and has 3 grams fat, 4 grams of protein and 9 grams of carbohydrates.

Pistachio Salad

Special Green Beans

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The following recipe was originally ran on Nov. 20.

Baked Spaghetti 1 cup chopped onion 1 cup chopped green pepper 1 tablespoon butter 1 28-ounce can diced tomatoes, undrained 1 4-ounce can mushroom stem and pieces 1 2 1/4-ounce can sliced ripe olives, drained 2 teaspoons Italian seasoning 1 pound ground beef, browned and drained 12 ounces spaghetti, cooked and drained 2 cups cheddar cheese, shredded Grated Parmesan cheese

Sauté onion and pepper in butter until tender. Add tomatoes, mushrooms, olives and Italian seasoning.

Add cooked ground beef and simmer, uncovered, for 10 minutes. Put half of spaghetti in greased 13-by-9-inch pan.

Layer with half of vegetable mixture and 1 cup of cheddar. Layer with spaghetti, balance of vegetables mixture, balance of cheddar and Parmesan.

Bake at 350° for 1 hour until finished.

Serve with garlic bread.

I hope these recipes will help you start your year off in a healthy manner. If you need to reach me, my email is judyd2313@ frontier.com or you can drop a note to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.

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6 Sports 6 • Thursday, January 1, 2015

Illinois Valley Scene

Photo contributed

PCA Eagles take third The Princeton Christian Academy Eagles boys basketball team placed third in the Prairie Conference Tournament by beating Dimmick 43-30. Celebrating are (front row, from left) cheerleaders Cearra LaPlante, Anna Grey, Kenley Grimmer, Emily Fisher, J’Kira Wolbrecht and Andrea Imsland; (second row) Miguel Jones, Matthew Harris, Cozy Wolbrecht and Drew Grey; (back row) assistant coach Caleb Tomaszewski, Chris Herkert, Sam Wolbrecht, head coach Buc Grey and Jonathan Henrickson.

Air rifle instruction to be provided

IV Scene photo/Dan Dwyer

Bureau Valley’s Josh Mead says his mom has had the greatest influence on his life.

Senior Spotlight: Josh Mead (Bureau Valley) Name: Josh Mead.

School: BV High School.

Date/place of birth: Oct. 12, 1996, in

If I was stranded on a desert island, I would have my: My car, Brenda, with me.

Windfield, Ill. Hometown: New Bedford.

Family: Mom - Beth Mead, Dad Ken Mead, sisters - Sara and Christina Smith, brother - Tom Smith.

Sports: Football, baseball, basketball.

Favorite sport and why: Football because I have been playing football for 12 years and the best feeling is to be under the lights on Friday nights.

The last song I listened to was: “Pink Houses” by John Cougar Mellencamp.

People would be surprised to know: I was a triplet at birth but the other two didn’t survive.

I stay home to watch: “Forrest Gump.”

Cereal — Frosted Flakes, and my mom always pick it up for me.

Likes: Playing guitar, learning how to do new things, and watching hard work pay off.

Dislikes: Losing, sitting out of a sport for any reason, and when people chew with their mouth open.

year, because he isn’t afraid to speak his mind and just be himself.

Favorite food and where to get it:

Person with the greatest influence on my athletic career and why: My

Dad because since I was younger he would throw the ball with me, take me to practice, video tape my games so I can see them when I’m older, and he has always been there for me.

Person with the greatest influence in my life and why: My Mom because she kept my head on straight when I was growing up, and I learned a lot about having good character and pushing through adversity from her.

Bureau County 4-H, a program of the University of Illinois Extension, has opened up registration for air rifle instruction.

Youth ages 8-18 years old will receive instruction from state certified instructors who have completed extensive training programs. Sessions will be held at LZ Resale and Shooting Range at 120 E. St. Paul St., Spring Valley. The Bureau County 4-H Shooting Sports program will provide all necessary equipment. However, if you would like to bring your own equipment you may do so.

The first session will be held on Sunday, Jan. 11, 1-2 p.m., and will run for six consecutive Sundays. The cost to participate is $25 for 4-H members who have paid the $20 annual 4-H program fee; $45 for new 4-H members who have not paid the $20 annual 4-H program fee.

This program is limited to the first 10 who complete the registration process.

The completed paperwork and payment must be received in order to be considered complete. Registration will close on

Jan. 7, 2015.

The registration paperwork (three forms) is available at http://web.extension.illinois.edu/blmp or by visiting the Bureau County Extension Office, 850 Thompson St., Princeton.

4-H Shooting Sports offer valuable programs for helping young people develop self-confidence, personal discipline, responsibility, teamwork, self-esteem, sportsmanship as well as other life skills.

The skills required for the responsible use of firearms carries over into many other parts of life. 4-H Shooting Sports programs provide a positive experience for youth and promote the safe and ethical use of firearms.

If you need a reasonable accommodation to participate, contact 815-875-2878.

If you have questions or need more information, call University of Illinois Extension, Bureau-LaSalle-Marshall-Putnam Unit at 815-875-2878.

Extension offices are located in Princeton, Ottawa, Henry and in Oglesby on the IVCC campus.

When I need luck for a big game, I: Wear my lucky Batman shirt and underwear.

The funniest person I’ve ever met and why: Paul Donavan, our manager last What they’ll say about me at school after I graduate: Josh was a good kid,

a great leader, and he left such a positive mark on our school.

Most embarrassing moment: Probably my eighth-grade graduation speech.

Most unforgettable moment: Walking off the football field for the last time at home and just soaking it all in.

Ultimate sports fantasy: Just to watch all the hard work that my comrades and I put in pay off and to have fun throughout our journey.

What I would like to do in life: Live a long comfortable life with the people I love.

Three words to describe myself: Passionate, sociable, leader.

Saralyn K. Shetterly Asst. Vice-President NMLS #461067

• Loans to purchase, build, or refinance • First-Time Home Buyer Program available • In-house servicing on all loans

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7 Sports Thursday, January 1, 2015 • 7

Illinois Valley Scene

Eating healthy ... season by season When it comes to being and staying healthy, physical exercise and sports keep your body young and agile. But what about the food you eat? Shouldn’t you be watching what you’re eating too.

Winter

A lot cooler than fall, winter is the time for exclusively warm foods with warm spices to compliment it. Staying warm is the most paramount item on your list during this time, so choose foods that help out! You might not think fresh foods are available this time of year, but you’d be surprised just how many nutritious ingredients are abundant during the cooler months.

1. Nuts: In addition to healthy fats and vitamin E, a quarter-cup of nuts, specifically almonds, contains 62 mg of magnesium plus 162 mg of potassium. Winter is the best time to go nuts on nuts, whether you crack them yourself with your grandma’s favorite nut cracker, or if you buy them already shelled. Once you have your hands on some, make some fabulous nut cheese or nut butters.

2. Brussels Sprouts: Brussels sprouts have a superb glucosinolate content which are important phytonutrients for health because they are the chemical starting points for a variety of cancer-protective substances. The alien heads are here to make your holidays and snow days even better than they already are, so stuff them in a soup, in a nice bake with a maple mustard glaze, or in your favorite gnocchi dish.

3. Dates: Dates are wicked awesome, and if you don’t already know just how awesome they are, give them a try. Add some maple syrup or brown sugar. Who wouldn’t love them? Put them in anything from oat squares to marbella to yogi balls; they are always marvelous.

4. Turnips: Glucosinolates, sulfur-containing compounds that may reduce the risk of some forms of cancer while providing antifungal, antibacterial and antiparasitic benefits, are an essential part of turnips. The Puritans love them, so try them yourself in ravioli, fry form or in a club with caramelized onions and toasted lentils.

5. Oranges: The vitamin C in oranges is a primary water-soluble antioxidant in the body, disarming free radicals and preventing damage in the aqueous environment both inside and outside cells. The citrus that you found at the bottom of your stocking or growing on trees that smell beautiful are considered a delicacy in the winter, but they are in season in some states. Put them in a chocolate cheesecake, orange cauliflower, cupcakes or in some French-inspired crepes.

Essentially, eating seasonally helps to diversify your diet, giving you new things to eat. This diversity is the foundation of a healthy diet, supplying the body with different nutrients to help it along during the different parts of the year. Whichever season you’re in, try and center your diet accordingly.

Spring

This season is the time of greening in which leafy vegetables and fresh herbs are plentiful. The following pieces of produce should be on your plate in the spring: 1. Swiss Chard: Swiss chard, the springtime fairy of green leaves, is rich in vitamin K, A and C that assists with bone, skin and teeth rejuvenation. Try a quiche, sauté or check out some other avenues of unique ways to eat this amazing leafy green.

2. Spinach: What kind of man is Popeye?

Well, he’s a sailor man, but he’s also a spinach man, and for good reason: Spinach is rich in vitamins, minerals, health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids, which give you a hefty dose of antioxidants. Make some amazing stuffed mushrooms, spinach dip or a creamy lasagna.

3. Romaine Lettuce: Lettuce is scrumdiliumptious, low in calories, high in fiber to keep you regular, and brimming with vitamin C and beta-carotene. Try a Romaine green smoothie while you check out why lettuce actually rocks, and then whip up an amazing vegan caesar salad.

4. Parsley: Parsley is full of flavonoids — especially luteolin — which function as antioxidants to combine with highly reactive oxygen-containing molecules, helping to prevent oxygen-based damage to cells.

You can make a wicked squash parsley dip

and or a parsley-enhanced smoothie. For a savory twist, cook up a parsley pasta dish!

5. Basil: Basil is a rich source of magnesium which helps to protect the heart by relaxing the surrounding vessels. Noodle and bean salad is so much better with basil, and so is stuffed mushrooms. While you’re cooking up a storm with your best friend basil, try out a spaghetti squash and basil dish!

Summer

This season, hot and humid, makes you crave cooling foods that are ice cold on your tongue. Light fruits and vegetables are abundant in this season, and so you should indulge in all the berries, melons and “salad” vegetables like zucchini, cucumbers and celery.

1. Strawberries: Strawberries are ideal for the eyes, anti-aging, memory, bone and cardiovascular health. Strawberry recipes are plentiful, but you can also just have a simple chocolate covered strawberry or maybe a strawberry loaf! The possibilities are limitless.

2. Summer Squash: As an excellent source of manganese and a very good source of vitamin C, summer squash provides a great combination of antioxidants, but it’s carotenoids, lutein and zeaxanthin are especially important for proper eye function. Never had summer squash, or just need a refresher on how to cook with it? Why not stuff some squash in your breakfast scramble or couscous.

3. Watermelon: Watermelon is a high-lycopene food which means that it helps with cardiovascular health and bone health.

Summer watermelon is always the best, so why wouldn’t you have some with every meal (or at least until you get sick of it). Try it in a salad, smoothie or a chilled soup.

4. Pear: Pears, rich in dietary fiber, help protect against the development of Type 2 diabetes (or DM2, which stands for “diabetes mellitus type 2”) as well heart disease.

Pears are sweet, soft, rich in fiber and delicious, whether you have them in a cocktail, a pie or a smoothie.

5. Broccoli: Broccoli has incredible anti-inflammatory and antioxidant benefits, and it’s also a potent source of vitamin C. A vegetable that looks like a little tree has to be delicious, right? Well, if you cook it up in a delicious way, say in a stir fry, salad or raw soup, then yes, absolutely.

Fall

Rolling in with orange leaves, pumpkin flavors and smells of cinnamon, fall is the most diverse of seasons, with different types of roots in season, and spices, all constituting as cooling and warming foods.

Here’s what to eat as the air turns back cool: 1. Carrot: Carrots are super rich in carotenoids to prevent oxidative damage inside the body. Rabbit from Winnie the Pooh can’t live without his carrots, and you shouldn’t have to either. Make some muffins to kick off the turning of the leaves, or a gluten-free cake. Alternatively, you can indulge your savory taste buds with some raw carrot sushi.

2. Sweet Potato: With a sizable amount of vitamin A, these starchy tubers make everything healthier and tastier, so why not have some sweet potato and kale patties for dinner and some s’mores sweet potato brownies for dessert? If you’re just looking for a light meal, have a sweet potato pie smoothie!

3. Onions: Onions provide protection for the heart and blood vessels when consumed in a diet that is rich in other vegetables and fruits — especially flavonoid-containing vegetables and fruits. They’re so good they make you cry: onions make everything extra luscious and savory, so throw ‘em in a stew, soup or even a kugel.

4. Garlic: Since Halloween is smack dab at the end of fall, you can most definitely use it’s potent powers to ward off vampires and amp up the flavors of any dish (well except breakfast porridge).

5. Ginger: This amazing root is rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects. Your favorite spicy root doesn’t just enhance your chai tea, it also produces amazing food products: check out these 10 amazing recipes, or put some pancakes on the grill and top them with this cranberry, pear, ginger sauce.

Source: onegreenplanet.org.

Basketball Running Rebels Basketball

Weight training

OTTAWA — Registration is now open for the Running Rebels third annual Winter Boys Basketball League which starts in January. There will also be three competitive tournaments (Jan. 3, March 7, March 27).

Rebels events are open to feeder teams, school teams and travel teams. Teams from Aurora, Bloomington, Davenport, Ladd, Jacksonville, Joliet, LaSalle-Peru, Lincolnway, Marseilles, Mendota, Morris, Naperville, Newark, Normal, Orland Park, Oswego, Ottawa, Pontiac, Princeton, Putnam County, Rockford, Sterling, Streator, Tinley Park, Winnebago and Yorkville have participated in Running Rebels competitive events.

To register your team(s), visit http:// www.runningrebelsbasketball.com/ team-registration-form.html. Entry into one of these events will be confirmed upon receipt of team entry fee.

For more information, call Eric Rombach at 815-326-1527.

At the Met Youth basketball

PRINCETON — Beginning adult weight training is available at the Bureau County Metro Center. Call the Met at 815-872-0840 for more information.

Karate lessons

PRINCETON — The Princeton Park District is offering karate lessons for all ages at the Bureau County Metro Center. Lessons will be taught on Mondays and Thursdays. Call the Met at 815872-0840 for more information.

Fitness classes

PRINCETON — The Princeton Park District offers a variety of water and land fitness and spin classes. Call the Met at 815-872-0840 for more information.

Youth dodgeball

PRINCETON — The Bureau County Metro Center is hosting a youth dodgeball league for Grades 1-6 on Fridays from Jan. 23-Feb. 27. The fee is $15.

Call the Met at 815-872-0840 for more information for all park district programs.

Adult volleyball

PRINCETON — The Princeton Park District youth basketball league for Grades 1-6 will start back up on Saturday mornings from Feb. 14 through March 21. Emphasis will be on teamwork and sportsmanship. To sign up, call the Metro Center at 815-8720840.

Sports of all sports

PRINCETON — Eleni Leigh, a former British soccer camp instructor, will teach children ages 3-8 on how to play a variety of sports at the Bureau County Metro Center. The class will be held March 3-12.

Swim lessons

PRINCETON — The Princeton Park District will offer swim lessons for all ages and levels at the Bureau County Metro Center.

PRINCETON — A recreational adult volleyball league will be held at the Bureau County Metro Center on Sundays starting Feb. 1. Fees are $50 per team.

Soccer league

PRINCETON — The Bureau County Metro Center hosts an indoor youth soccer league through Jan. 29.

Cheer camp

PRINCETON — An instructional cheer camp will be taught by former and current cheerleaders, who will combine spirit and athleticism in a learning environment. The camp will be held at the Bureau County Metro Center from Jan. 13-22.

••• Items for the Happenings section can be emailed to sports@bcrnews. com.

Don’t be left in the dark!

Be prepared . . .

Get a Winco generator!

Call 815-643-2354 for more information or installation.

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8 8 • Thursday, January 1, 2015

Illinois Valley Scene

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