Illinois Valley Living - Fall 2020

iving L Fall 2020

magazine

HOME SWEET HOME Cattle Barn to Dream Home

PLUS:

A Lesson in Mindfulness n Fall Recipes n Revisit the Rollaro n

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Living magazine

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Be inspired this fall W

elcome to Fall 2020. It’s hard to believe it is already upon us.

Fall in my household means harvest, which means long days and nights as our farmers bring in the readied crop. Fall means carving pumpkins with our children. It means picking apples off the tree in our yard and making apple pies and cinnamon applesauce. It means chilly mornings and evenings that require a thick sweater to keep warm.

This year is not a typical one with the pandemic still affecting our lives, but I encourage you to get out and partake in the fall traditions you’ve enjoyed year after year.

Don’t forget to watch the chang-

ing colors of leaves on the trees, because before you know it, those trees will be bare again.

In this edition, we’ve compiled a variety of stories to enjoy this season.

We’ve got a story about an Ohio native that took up sky diving as a hobby years ago and is now at 2,000 dives in her career. She shares about her most meaningful dive this summer that marked the 100th anniversary for women’s right to vote.

We’re also highlighting the 27year firefighting career of a Chicago-area firefighter who got his start in his hometown of Walnut. He retired this summer and shared with us the sacrifices and successes that come with being a firefighter.

We’re featuring a young Princeton woman who transformed an old 1800-era hog and cattle barn into the home of her dreams. She tells about the restoration process and the challenges she overcame

Contents

A Leap for History 4

Ohio native participated in historic skydive to mark 100 years since women’s right to vote.

Be More Mindful 6

Arukah director shares a 3-minute mind exercise to ease stress and anxiety.

Fall Recipes 9

Ovens on, it’s time for fall favorites.

Kevin Geldean 14

Walnut native who turned firefighting into a career in the Chicago area talks sacrifices and successes.

Rollaro 16

Rolling back to when skating was a Princeton pastime.

Barn Restoration 19

How a Princeton woman turned an 1800-era cattle barn into the home of her dreams.

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while building her forever home.

We’ve talked with the director of Arukah Institute of Healing in Princeton about the meaning of mindfulness. She shared a three-minute mind exercise that can be practiced anywhere to help ease anxiety and stress.

We haven’t forgotten about the food. We’ve compiled delicious recipes to try out this fall — ones that will be worth turning on the oven for.

We’re also keeping with the tradition of showcasing Bill Lamb’s “Out of the Past” features. This season, we’ve selected a piece on roller skating in Princeton. This nostalgic story will have you looking back on all those fun times when rolling around in circles to all the hit tunes was the thing to do on a Friday or Saturday night.

— Goldie Rapp, associate editor, Illinois Valley Living magazine

Living magazine Bureau County Republican 526 S. Bureau Valley Pkwy., Ste. F Princeton, IL 61356 815-875-4461 Publisher Dan Goetz Associate Editor Goldie Rapp Advertising Director Jeanette Smith

jmsmith@shawmedia.com

Writers Kevin Hieronymus Bill Lamb Goldie Rapp Kim Shute Photographers Scott Anderson Goldie Rapp Kim Shute Cover Photo Goldie Rapp Designer Liz Klein Published by: est. 1851

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A leap for history Ohio native participated in historic skydive to mark 100 years since women’s right to vote

By Kevin Hieronymus

W

HISTORIC DIVE This past summer, on Aug. 18, Albrecht took part in a historic dive with the Highlight Pro SkyDivers in Nashville, celebrating the 100th anniversary of the passage of the 19th Amendment, which guaranteed and protected women’s constitutional right to vote.

Tennessee was the last state to ratify the amendment, making it national law on Aug. 18, 1920.

Albrecht was the last of eight divers that dove over the Parthenon and landed in Centennial Park shortly before the dedication of the Tennessee Womens’ Suffrage Monument, and got to “end the show.”

Her gold and white parachute had “VOTE” written across in large letters. She proudly displayed a large purple flag with the inscription, “Shall not be denied,” the language of the first sentence of the 19th Amendment.

The 15-foot by 25-foot flags are heavy and can pose some challenges for someone like Albrecht’s stature.

But like her hometown Ohio Bulldogs are well known WHY SKYDIVE for, the 5-foot-tall Albrecht is small, but mighty.

Certainly skydiving comes with a thrill and an “They’re a little bit heavy, so my small stature adrenaline rush streaking across the sky. But that’s makes it a little bit awkward for me to move around. not why Albrecht does it.

But you know where I grew up. I’m used to hard “I just like to have fun. I have an active inner work,” she said. child,” she said. “I’m not really in it for the thrill. I’m Other divers carried similar banners with messages in it for the fun.” proclaiming, “Votes for Women,” and “Equality Can’t Every jump is different, she said, and that’s one of Wait,” just like the women before them carried on their the things she likes about it most. protest flags 100 years ago outside of the White House.

“It’s new and different every time,” Albrecht said.

The colors of their team jerseys pay homage to the Does she have any fear? official colors of the suffrage movement: Purple for “Not really,” she said. “For me, I like to have wellloyalty, white for purity and gold for hope. planned fun, and I really don’t like to be scared. As “It was overwhelming to be a part of. It was an imfar as I’m concerned, I really like some of the strucportant milestone,” Albrecht said. “I feel really proud, ture of the sport itself. I don’t think you make good really lucky to get to be involved in that sort of celebradecisions if you’re afraid. So try to plan to not do tion and being with an organization that can promote things that are scary.” and lift up some voices of people that maybe otherwise don’t have a platform to let their voice be heard.

TURNING PRO “I was really happy to use my hobby for good inAbout a year ago, Albrecht applied for the Highstead of just fun.” light Pro Skydiving Team, an elite all-female demonTypically, the Highlight Skydivers hosts major stration jump team based out of Arizona with women in-person events for their jumps, but due to the corofrom all over the country. navirus pandemic, they offered a livestream of the They come with all the bells and whistles, flying jump so everyone — especially young girls — could smoke, streamers and large flags, bringing high energy watch at home. and excitement to your events, attracting expanded The view of Nashville was breathtaking, like none media attention to their shared missions. other a tourist would ever see from the ground.

“I’ve been jumping for about 13 years. Maybe seven “It’s beautiful. It looks a lot different walking downyears ago, I started demonstrating jumps, so they town than flying downtown,” Albrecht said. “I’ve were looking for women that were doing a broad never been to Nashville before. It was wonderful range of things and demonstration jumps were one of introduction to the city. It’s a city I’d love to go back them,” Albrecht said. and spend some time there.”

hen Hanna Albrecht left her tiny hometown of Ohio, Ill. 14 years ago to attend the University of Illinois, she, like any other college student, was ready to try some new adventures.

She heard about a sky diving club and was ready to give it a try.

“It just kind of a whim. Just seemed liked something to do,” she said. “I got out of college and just continued jumping.”

Albrecht, 32, has been diving for 13 years with 2,000 dives to her credit.

She is a member of Sky Knights Sports Parachute Club with Skydive Milwaukee, based out of East Troy, Wis., making the trip north most weekends when it’s nice weather.

“It’s just far enough to get away for the Hanna Albrecht weekend,” said Albrecht, who is also a private pilot.

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Hanna Albrecht of Ohio, Ill. takes part in the Nashville Suffrage Demo during the 100th anniversary of the signing of the 19th Amendment.

PHOTO COURTESY OF DAVID WYBENGA/D SQUARED PHOTOGRAPHY

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Arukah Institute of Healing in Princeton offers a variety of yoga classes gear toward mindfulness. The studio is located at 5 N. Dallas St. PHOTO BY SCOTT ANDERSON

Be more mindful Arukah director shares a 3-minute mind exercise to ease stress and anxiety

with an attitude toward openness.

Simply put, mindfulness is paying attention to something without reacting to it,” says Dr. Sarah Scruggs, director of Arukah.

“In other words, it is being aware of how you are feeling, almost as if you are stepping outside of your body and watching the situation from a Compiled by Kim Shute third person’s point of view. You are creating space between the situation During times of uncertainty, it’s natural to feel a bit unmoored, and a you are in and your reaction.”

Mindfulness is how one establishes pandemic certainly qualifies as a time one of the most valuable character of uncertainty. traits, or fruits of the spirit, self-conSo what can you do to ease some trol. We all experience a spectrum of of the anxiety that comes with it? emotions that are valid and importThe leaders at Arukah Institute in Princeton are here for you with some ant. The hard part is that we often forget that we are not our emotions. tips on mindfulness.

For example, if you are driving What is mindfulness you ask?

“The clinical definition of mindful- down the road and someone cuts you ness is the self-regulation of attention off, you might want to pull over, get

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out of your car and yell at that person. If you are practicing mindfulness you acknowledge how that upset you and then take in a deep breath and think maybe that person didn’t see you or perhaps they are having a bad day or are running very late.

“Perhaps the greatest thing about mindfulness, is that you can do it anywhere – the classroom, the workplace, in the car, in the woods or in your bedroom. And it’s free. You don’t need fancy equipment. You just need your breath. If it feels funny or awkward, don’t be discouraged. We as a culture have a hard time slowing our thoughts down. It’s like anything, you have to practice. Give yourself grace and be patient with yourself.

If you want a community, Arukah has many classes each week where we practice mindfulness together,”

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Scruggs said.

But in the meantime, here is a great three-minute mindfulness exercise you can practice anywhere: MINUTE 1: BREATHING Sit comfortably while resting your hands on your legs and feet flat on the floor.

Close your eyes and begin to take notice of your breath flowing in and out. Observe how that feels in your body and follow the breath all the way into your lungs and back out again. Deepen your breathing, breathing in for four counts, and breathing out for six. Continue until you feel relaxed and then stop counting, focusing only on how your breath feels in your body – shoulders, belly, sinuses, etc.

MINUTE 2: RECOGNIZE THE CHATTER Draw your attention to any thoughts or narrative flying around in your head.

If you find you have negative thoughts, maybe angry or anxious thoughts (what-if’s, obligations), don’t try and

Courtney Bayer, yoga instructor at Arukah Institute of Healing in Princeton, focuses on effective modalities for enhancing self-regulation, strength, flexibility and inner peace, while reducing negative self-talk and insecurities.

PHOTO BY SCOTT ANDERSON

push them out; instead, notice them. Become aware of them, or think about what you’re thinking about. Then imagine that thought as sep-

arate from you, maybe you imagine that it is passing by you like a floating cloud.

This will help you acknowledge your thoughts without

responding emotionally. At this point you can choose to do something with your See Mindful page 8

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Mindful

Courtney Bayer leads her class into a new stretch.

FROM PAGE 7

thoughts. Many at this point pray or ask themselves, “is this thought true or helpful?” Is it pure, noble, right, lovely, admirable, excellent or praiseworthy? If the answer is “no,” then just allow that cloud to continue to pass by. Some find it helpful to acknowledge during mindfulness exercises that, “I cannot change the past, I cannot control the future, but I can choose to be present here and now.” These are a few things you can try in your personal mindfulness practice.

MINUTE 3: BE GRATEFUL While you continue to sit or breathe, once you realize that there’s nothing to fix or change in the moment, think of something you are thankful for. The sunshine, the cool breeze, friendships, being alive or the stillness in the moment are all reasons to be thankful. Some choose

PHOTO BY SCOTT ANDERSON

to meditate here on positive texts or scripture, allowing your attention to delve into the significance and what the words mean in your life.

Gradually transition your thoughts to how your body feels in its relaxed state. Then open your eyes, inhale and let your arms flow up over your

head, followed by an exhale as your arms fall back to the floor or meet at your heart.

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Ovens on, its time for fall favorites Recipes worth turning on your oven

By Kim Shute It may still be 80 when this magazine comes out, but the calendar is telling us its fall and that’s good enough for me.

Although I bake year around, something about the cusp of autumn really gets me ready for the season. If you’re the same, here’s a few ideas to get you going.

Egg Rolls Egg rolls are getting a makeover here.

Although the classic Chinese appetizer is a favorite, it’s really just a jumping off point since the wrappers lend themselves well to a host of flavors. If you’re looking for a big batch snack to stick in the freezer, or a project for the kiddos to help with this one’s perfect. The recipes here are just guidelines, use the technique as a starting point for your own creations.

1 package egg roll wrappers Fillings for your choice: In this batch, I made pizza egg rolls and Philly cheese egg rolls.

PIZZA: 1 8 oz. package shredded mozzarella or pizza mix cheese 1 jar pizza sauce Assorted pizza toppings Spoon cheese and toppings of your choice

onto the lower third of an egg roll wrapper, fold in sides and roll, sealing seam side with a few drops of water then fry in a couple inches of 350-degree vegetable or peanut oil until golden brown. Dip in pizza sauce.

PHILLY CHEESE: 1/2 lb. ground beef 1 8 oz. package provolone 1 small onion 1 small green pepper Brown 1/2 lb. ground beef, 1 small chopped green pepper and one small chopped onion. Add garlic powder, salt and pepper to taste when browned.

Drain grease after cooking if not using extra lean ground beef. Stir in provolone.

Spread large spoonful of mixture onto lower third of egg roll wrapper, fold in

PHOTO BY KIM SHUTE

sides, roll, seal seam with a few drops of water. Fry at 350-degrees in a couple inches of vegetable or peanut oil until golden.

Both can be frozen and reheated in a 400-degree oven until warmed through about 20 minutes.

Recipes continued on page 10

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Continued from page 9 PHOTO BY KIM SHUTE

Chicago deep dish pizza is closer than you think. This recipe duplicates the flaky, buttery crust the pizza is famous for, and can be made at home in the time it takes to order delivery.

Chicago Deep Dish Pizza Love the idea of an authentic Chicago deep dish pizza, but don’t feel like a trip to the city? Here’s a recipe that gives you all that authentic taste right in your own kitchen.

PIZZA CRUST (MAKES 2) 3 and 1/4 cups all-purpose flour (spoon & leveled) 1/2 cup yellow cornmeal 1 and 1/4 teaspoons salt 1 tablespoon granulated sugar 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet) 1 and 1/4 cups slightly warm water 1/2 cup unsalted butter, divided (1/4 cup melted, 1/4 cups softened) Olive oil for coating TOMATO SAUCE FOR TWO PIZZAS 2 tablespoons unsalted butter 1 small onion, grated 3/4 teaspoon salt 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes (optional, but recommended) 3 garlic cloves, minced 1 28-ounce can crushed tomatoes 1/4 teaspoon granulated sugar TOPPINGS FOR TWO PIZZAS 4 cups shredded or sliced (preferred) mozzarella 1/2 cup grated Parmesan cheese, optional Additional toppings of your choice Instructions You will need two deep dish 9×2-inch round cake pans if you are making both pizzas at the same time.(I successfully used cast iron skillets). You can also use 9-inch springform pans.

For the crust: Combine the flour, cornmeal, salt, sugar and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl.

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Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90-degrees Fahrenheit. Make sure it is not very hot or it will kill the yeast.

Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for five minutes before adding.

On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook — about four to five minutes.

If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in 1 teaspoon of warm water.

Alternatively, if it feels too soft, beat in 1 tablespoon of flour.

Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for one to two hours or until double in size.

For this warm environment, here is what I do: Preheat oven to 250 degrees Fahrenheit (121°C). Once there, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. This is especially ideal on cold winter days. Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12-inch rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for one hour until they are puffy as you make the sauce.

For the sauce: Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion,

salt, oregano and red pepper flakes. Once the onion has slightly browned after about five minutes, add the garlic, tomatoes and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant and thick — about 30 minutes.

You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced.

Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to two days if planning to make the pizza another day. You may freeze this sauce for up to two months, as well.

Preheat oven to 425-degrees Fahrenheit.

Assemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one.

Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide, place over a 9×2-inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with second dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen.

Fill each pizza with half of the cheese, then your toppings. On top of those optional toppings, is the sauce. Pour about 1 and 1/4 cups of sauce on top of each. If you do not like that much sauce, you can reduce to 3/4 cup per pizza and have leftover sauce. Sprinkle each with 1/4 cup of grated Parmesan cheese.

Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve and enjoy.

(Courtesy of Sally’s Baking Addiction)

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Savory Galette If you’re feeling fancy or want to impress dinner guests, a galette is a perfect choice. It’s really just a rustic savory pie, so if you’re not into precision, this is perfect for you. Once you have down the technique you can let your imagination lead you to your favorite flavor combinations. One of my favorites is spinach ricotta.

To start, make your crust. Use whatever pie crust recipe you like, or if you want a cheater version, use store bought. I like to use Smitten Kitchen recipe for all butter pie crust. You can also add cornmeal, spices, ground-up herbs or cheese to the dry ingredients for added flavor when making the crust.

For the filling: 1 cup of ricotta A big handful of shredded parmesan A defrosted and well-squeezed 10 oz. box of frozen spinach

Salt and pepper to taste A pinch of garlic powder Caramelized onions (I already had in the freezer) One egg Combine ingredients. I topped with some sliced fresh mushrooms sauteed in about 1 tbsp. of butter.

To assemble, roll out the dough into two disks about 12 to 14-inches in diameter, pile in your fillings, leaving about a 2-inch border. Then fold the edges in, overlapping where necessary-this is a rustic pie so don’t worry about perfection.

Bake at 400-degrees for 30-40 minutes until golden. You can also brush with cream or an egg wash before baking to make it extra brown and crisp.

Spinach ricotta galette is a deceptively easy fall meal. A simple pastry filled with spinach and cheeses pairs well with a fresh salad (and wine) for a dinner party that will impress guests. They’ll have no idea how simple it is to prepare.

PHOTO BY KIM SHUTE

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Fall 2020 – 13

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Firefighting a rewarding experience for Geldean Walnut native who turned firefighting into a career in the Chicago area talks sacrifices and successes of a fireman following his retirement

By Kevin Hieronymus

K

evin Geldean removed his name tag on the assignment board and walked out of the Lisle-Woodridge Fire Station for the final time on Sunday, Aug. 23, retiring after nearly 27 years on the job.

Shortly later, he posted that he was bored and asked if anyone had any yards to mow.

MAKING A LIVING Geldean went to school to become an X-ray technician for a year and found that to be very boring. So he joined his hometown Walnut Fire Department and became an EMT and loved it.

A family friend, who was deputy chief in Lombard told him, “You know, you can go do this for a living and get paid doing this.”

“I just thought it was like a volunteer thing,” Geldean said.

The shifts were demanding, 24 hours on, starting at 7 a.m. one day to 7 a.m. the next, and then 48 hours off. It took some getting used to being on call over night.

“I couldn’t work a 40-hour week job anymore,” Geldean said. “That shift is really nice except for getting up in the middle of the night. There’s some nights you don’t get out on a single call and some shifts you go out on 10 calls.”

Sometimes it took your coworkers to shake you and wake you up.

“You hear that alarm go off and you just jump up and go,” he said.

“It might sound scary, but you get in that rig, and it’s, ‘Man, I’ve got to wake up. I’m getting ready to drive this thing.’ Something you get used to doing and it becomes second nature.”

The firemen were expected to be out the door in two minutes when the alarm went off, even during the middle of the night. Geldean said some went to bed wearing all their stuff, but he just went to bed wearing shorts and a t-shirt and would just

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than saving lives.

“As far as pulling people out of fires, I never had to do that. I have been on several fatal fires, which are no fun,” he said. “Recently, there’s been a lot of overdoses. That’s been the big thing. But a lot of them we get back, too.”

The kids always made it special, because they were always excited to see them around town.

“When you’re handing out stickers or the little plastic helmets, the kids just light up and they think it’s awesome,” Geldean said.

Geldean started up a new tradition one Halloween when things were slow at the station.

“No one was stopping by for candy and I finally said, ‘You know what, we’ve got to take the candy to the CONTRIBUTED PHOTO kids,’” he said. “We jumped in the fire engine and started driving around Kevin Geldean removes his velcro name with the big bowls of candy. We’d tag for the final time at the end of his last stop at a corner and kids would run shift working for the Lisle-Woodridge Fire Department. He served for nearly 27 years. up and the parents loved it.

“It’s kind of started as a new tradition at Lisle-Woodridge and I hope it “jump up and throw some pants on keeps going. It’s just things like that. and get in the rig and go.”

Any time you can make somebody smile, it’s a good thing.”

SACRIFICES Geldean, 49, who now lives in Joliet with his new bride, Kristin, lived DANGERS OF THE JOB All of the fireman know there are in Princeton from 1998-2017. There a lot of dangers on the job. Geldean were many sacrifices along the way said getting to the fires on the Chias he knows he missed several of cago freeways was the scariest part. his daughter MacKenzie’s first days “I never did worry about dying on of school, dances, sporting events, a fire, but as soon as I went up on musicals, holidays, and other family events because of his crazy schedule. the toll road, I said, ‘I could be killed on this roadway so easy,’ because The most rewarding part about being a fireman, Geldean said, is the people have to be looking to see what’s going on and they’re driving satisfaction you see when you are fast,” he said. “The highways are helping someone in a time of need. dangerous and people really have to “Most people when they call 911, pay attention and pull over and slow they’re in the worst time of their life down when there’s flashing lights.” probably,” he said. “And when you Geldean has been asked by can see that switch when we show friends why he didn’t become the up and things start to get better and chief? He enjoyed being out in the you can see a smile on their face, field as a fireman so much he never that’s what most people do it for.” gave it a thought.

There’s certainly no better feeling Living magazine

9/8/20 9:24 AM

Left: Walnut native Kevin Geldean recently retired after over 26 years of service to the Lisle-Woodridge Fire Department. Center: Walnut native Kevin Geldean rode in the fire engine for the Lisle-Woodridge Fire Department for the final time, retiring with nearly 27 years of service. Right: Kevin Geldean was sworn in for duty on the Lisle-Woodridge Fire Department by the late Deputy Chief Jim Tonne in 1993. Geldean was working as a volunteer fireman for his hometown when Tonne, a family friend, told him he could make a living as a fireman.

CONTRIBUTED PHOTOS

“I grew up on a farm and have always enjoyed hands-on work, not that desk job stuff doing reports and whatever else those chiefs do,� he said. “It takes all kinds to make a fire department work and I was always very happy just being a firefighter.�

TEAM WORK Geldean was a member of the Walnut Blue Raiders football team from the Class of 1989 and said that experience helped prepare him for his future occupation.

“Being a fireman, you can talk to any of them, it’s really truly teamwork. There aren’t any individuals in the fire service. If there are, they’re not any good,� he said. “That person sitting next to you on that fire truck, without them there, you’re not going to get the job done. Coach Pete really instilled that in you. Takes team work to get the job done and then just be good men.�

Asked what was tougher, being a fireman or one of Peterson’s practices, Geldean laughed

and said, “Definitely Coach Pete and Pork Chop Hill.�

From his trademark yellow Lisle-Woodridge fire engine, Geldean will jump into a brown UPS truck starting as a delivery driver in October.

He said he’s definitely going to miss the people, the family atmosphere and the joking around that goes on at the station. “But I’m not going to miss getting up in the middle of the night. Just having a normal schedule is what I’m looking forward to,� he said.

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Rolling back to when skating was a Princeton pastime

By Bill Lamb

I

n 1883, when the Apollo Theater (then the Apollo Hall) was being built in Princeton, it was erected solely for the purpose of a roller skating rink or hall as skating was the rage of the country at that time.

Along with roller skating, the hall was used for other purposes also.

Once in awhile, they usually had a small band or some musical instrument to play for the skaters.

Many of the larger rinks in the bigger cities used the Wurlitzer band organ which used piano rolls to play. The sound was loud and beautiful and it carried well over the skate wheel noise and was thrilling to skate to.

Skating was held at the Apollo for many years and gradually combined with vaudeville and later, movies — until the latter took over the interest of the public and roller skating was forced to move out.

But, skating remained popular over the years and it seemed to go in cycles every 10 or 15 years, then seemed to die out then rejuvenate.

Lloyd Fox had a skating rink in a tent in the early 1930s at the southeast corner of the fairgrounds in Princeton. He was there for one year when Jack Conant started working for him. Fox moved his rink to Kewanee and was there for one year. He eventually moved his rink in the winter of 1931-32 to Lone Tree, Iowa.

There Jack met his wife-to-be, Mickey Green, where she worked at the rink. The rink had a small electric calliope with a small keyboard in the back of it where it could be played by hand. Mickey played the calliope for skaters in the Lone Tree rink.

Jack and Mickey were married in 1933 and got out of the skating rink business for a few years.

Buzz and Ione Lindeman owned and operated a brand new skating rink in a new tent set up at Alexander Park — a stone’s throw away from the swimming pool. They opened for business in 1938. The Conants moved to Princeton and started to work for the Lindemans in 1938. In 1940, the Conants

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A skating duo perform a trick in the rink at The Rollaro. bought the business from the Lindemans.

In July 1945, during a late night skating party, a tornado went around Princeton and many of the families who were at the party were saved from awful weather that destroyed some of their homes.

A few years later, the Conants retired from the skating rink business.

In September 1949, James Borell, a former music teacher in Spring Valley, and his wife, Mary, brought the property on the east edge of town on Peru Street, next door west of the Lovejoy Home-

stead, and constructed a new skating rink. The building was 72-feet-wide by 200-feet-long. The rink was to be enclosed for yearround use. A committee of the new Princeton Exchange Club adopted the roller rink project as a step toward preventing juvenile delinquency.

On March 25, 1950, Bureau County’s newest roller skating rink — the Rollaro — was open to the public. A snack bar sold sandwiches, ice cream, sodas, milk shakes and any flavor of brick ice ream. A stage was built later and plans were to have name bands play for dances at regular intervals.

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The rink was available for private skating parties and dances after regular skating sessions. Skating was held seven nights a week with live organ music. Taped music was used on Monday nights — beginners night.

Congratulations came from all over Bureau County for such an attraction and healthy rendezvous.

Live organ music was furnished by the new Rollaro Skating Rink with Doc O’Toole from Dixon at the Hammond Organ. Doc was a fantastic organist and was superb in all phases of skating for an evening program.

Dolores Gerlach from Spring Valley eventually took over Doc’s place at the organ.

She, too, was an outstanding organ player which enthused the skaters. Many people just sat and listened to the organists playing all the popular tunes of the day. Dolores played until mid-1951 when Gene Kitterman took over at the console and was there until 1953. Eddie Leonard played there also for awhile.

The organist literally ran the ceremonies for the skaters during the evening, with all the controls at his finger tips — dim the lights, make announcements, etc., all

The Rollaro in Princeton was built in 1950 and owned and operated by James Borell and his wife until it closed in 1960.

while playing.

Steve Cornman always had a big interest and fascination in roller skating.

Steve got started actively in competitive skating when he was 8 years old. His mother called him one afternoon when he was playing baseball and took him to the skating rink. They needed a male skating partner for the Princeton Skating Club and he was teamed with a girl from Aurora for a coming event. Steve’s intense burning desire to become a top skater was a challenge that was with him from day one.

He practiced hours every day

and even missed holidays to keep in trim.

He joined the Princeton Skating Club. They had meets in Chicago, Tinley Park, Aurora, St. Louis, Sandwich and many other Illinois cities.

He won many medals and trophies, placing first and second in meet after meet.

One of his biggest thrills was winning a silver medal in the world competition in Ontario, Canada for the Roller Skating Association of America. Steve turned professional in 1965.

The Rollaro ceased operations in 1960, 10 years after it had opened in Princeton.

A skating duo prepare to perform.

At The Rollaro, a snack bar sold sandwiches, ice cream, sodas, milk shakes and any flavor of brick ice ream.

Winners of a skating competition pose for photos.

Members of the Princeton Skating Club pose for a photo on the rink in the Rollaro.

PHOTOS BILLS LAMB COLLECTION, BUREAU COUNTY HISTORICAL MUSEUM

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Before

Liana Hall poses for a photo inside her renovated barn with her canine companion, Bo. PHOTO BY GOLDIE RAPP

After

Barn restoration How a Princeton woman turned an 1800-era cattle barn until the home of her dreams

By Goldie Rapp

F

or months, Liana Hall had her eye on an old farm homestead located just a few miles northeast of Dover. There on that piece of property sat an old hay barn that at one time housed goats, cattle, hogs and probably chickens.

The barn had sat empty since the 1950s and looked rundown on the outside, but Hall said it showed

signs of having good bones and a lot of potential.

In early 2018, Hall called up the property owner and asked if he’d be willing to sell it to her. It didn’t have much worth to him, so he agreed on a sale.

When the papers were signed and the deed handed over in March, Hall said her dad handed over a carpenter pencil and that started a venture to restore the 1800-era barn

into a living space that Hall today calls her forever home.

“When I walked in for the first time when I was looking at buying it, somehow I could picture it all in my head. The different rooms and how it would be laid out,” she said.

Over the next three years, Hall, with the help of family and friends, gutted the barn and worked to See Barn page 20

On the cover: Liana Hall of Princeton stands outside her barn, located just northeast of Dover.

PHOTO BY GOLDIE RAPP

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Fall 2020 – 19

9/8/20 9:24 AM

Barn

FROM PAGE 19

build it up into the threestory, loft-style living space it is today.

“It’s all been in my head. Even the final details that aren’t finished yet have been rattling around in my head for the last three years,” Hall said.

It helps that Hall has a strong artistic eye, which she said comes from her dad who can easily envision her ideas and help craft them into a reality.

The barn now includes a master bed and bath, two additional bedrooms and baths, a bonus room, kitchen and spacious pantry area, parlor, dining room, library, sewing room, laundry room, recreational room, walk-in utility room and even a six-car tandem garage.

Just to visual the space instead the barn, the ceiling peaks at 36-feet-high inside the 7,200-square-foot space — that square footage, by the way, doesn’t include the additional 2,000 feet of attached garage space.

The look of the home Hall describes is historically rustic, but design-wise is modern and contemporary.

The task of transforming a historic barn was no easy one. Hall said there were many times the barn fought them in the process. For instance, plumbing in the kitchen required drilling through 18-inches of concrete — a task the plumping crew had never been called to do. Floor spaces had to be raised up off of slanted concrete slabs that at one time drained cattle and hog manure. There were also little meticulous details that were time consuming, but necessary A before shot shows scaffolding needed to reach the 36-foot rafters, which were covered with shiplap.

CONTRIBUTED PHOTO

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An after shot of the guest bedroom.

CONTRIBUTED PHOTO

to match the finished, clean look. Liking picking 100 years worth of built-up dirt in between floor boards in the hay loft turned master bedroom before the flooring could be finished with lacquer.

This was a task Hall and her mom spent hours on with small metal picks.

But the finished product for each of the daunting projects is what motivated Hall to keep moving forward.

What she’s most proud of is the untouched condition of the barn’s support beams that remained unaltered, except for the need to cut them from the living room area for head space. But even

those trimmed pieces were taken and repurposed into stairs that now lead to the second story.

The barn also includes treasured pieces like a metal, winding staircase that Hall’s dad and grandpa built many years ago for a cabin up the road. The previous owners of the cabin had taken out the staircase and had it laying in the front yard. Hall’s dad asked to have it back and those stairs will now be utilized in the barn.

A couple other neat touches include an old pump-handle spigot from the yard, which was repurposed to be used in the a bathroom as a tub faucet. The large cool air return, which serves as a focal point at the center of the barn, was from an old Catholic church built in 1866 in Sangamon County, Illinois. The church closed in 2001 and has since been demolished.

Also, in the dining room area an antique ticket hands on one of the support beams and lists the number of pounds of milk cows produced if fed a certain amount of grain.

“It’s a cool nugget of history,” Hall said.

It’s believed that the ticket dates back to the 1950s.

The home projects are still ongoing.

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Liana Hall sands custom wood pieces for flooring.

CONTRIBUTED PHOTO

There’s plenty of finishing touches Hall hopes to do over the years, but it was an incredible feat this summer to finally make the space livable and move-in ready.

The barn will continue to be a working project, one with endless possibilities, and plenty of personal touches.

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Fall activities open weekends only!

CORN MAZE PONY RIDES APPLE CANNONS RAT RACERS BOUNCING PILLOW CARMEL THE CAMEL BOUNCE HOUSE WAGON TRAINS PETTING ZOO HAYRACK RIDES TUNNELS OF FUN PLAYGROUND CHILDREN’S GAMES PUMPKIN PUNCH MAZE BARREL TRAIN PEDAL CAR RACE TRACK AND MUCH MORE POSSIBLE COVID RESTRICTIONS Fall 2020 – 21

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And finally, no meal is complete without dessert and this browned butter shortbread with stone fruits is a show stopper.

1 cup sugar 1 teaspoon baking powder 2 3/4 cups, plus 2 tablespoons cups, all-purpose flour (or you can measure 3 cups and remove 2 tablespoons flour) 1/4 teaspoon cinnamon 1/8 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1 cup (2 sticks) cold, unsalted butter 1 large egg 2 peaches, pitted and thinly sliced (between 1/8 and 1/4inch thick) Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns, especially the very second you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

Preheat the oven to 375-degrees Fahrenheit. Butter a 9×13-inch pan or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer.

Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges.

Cool completely in pan before cutting into squares.

(Courtesy of Smitten Kitchen)

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