BCR_Illinois Valley Living Magazine Winter 2023

Living

Winter 2023

magazine

UNLEASH YOUR CREATIVITY AT THE KNACK ALSO: EXPLORE TRUE LEAVES BOOKSHOP A NURSE REFLECTS ON HER LONG-TIME CAREER TURN UP THE HEAT WITH POBLANO RECIPES

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Living magazine

The joys of bookstores O

ne of my favorite ways to spend a free day when I was in high school in the late 1980s was to drive to the Peru Mall. At the top of my list was a visit to the mall’s bookstore, where I could happily browse for hours until my impatient friends dragged me away to look for some totally rad clothes.

In my eyes, all the geometric patterns and bold colors of that decade’s fashions couldn’t compete with the latest Christopher Pike book. Most of my hard-earned money was spent at that bookstore. I didn’t dress as fashionably as my friends, but those books brought me a lot of happiness.

The bookstore at the mall closed its doors long ago. In recent years, most of my books have been bought through Amazon because of the lack of bookstores in this area. But I’ve always

missed that wonder I’d feel when I walked into a bookstore and stumbled upon a cover or title that intrigued me.

In the pages of this magazine, you’ll learn about a new bookstore, True Leaves Bookshop, that recently opened in Princeton. When I walked through its doors to take photos and meet with the owners, it felt like going home for me because I hadn’t been in a brick-andmortar bookstore for so long.

The store had an interesting mix of new and used books in a variety of genres.

The sideline items were equally impressive, with featured art pieces for sale. The layout of the shop was carefully thought out, with tucked-away items going unnoticed until you walked by them.

What I especially love about the store that I don’t get from an online book-

seller is the sense that I’m doing business with someone who has a shared passion for reading and establishing a sense of community.

My stop at True Leaves definitely won’t be my last one, and I wish them the best of luck in their new venture. If you’re looking for something to do or a pleasant way to spend an hour on your next day off, consider stopping by and supporting this newest local business.

Contents A Life Well Lived 4

Sheffield woman has been a nurse for 69 years.

Explore Creativity at The Knack 7 A new art studio in downtown Princeton.

Beginning a New Chapter 10 Taking a chance on opening a local bookstore.

Turn Up the Heat with Poblano Peppers 14 Spicy foods like peppers can make you feel much warmer.

On the cover: When you come to The Knack, you can choose your own paint colors to make a one-of-a-kind masterpiece. Maxwell is shown here handpicking the perfect paint colors for her next piece.

Best wishes, Shannon Serpette Niche Editor

Living magazine

Bureau County Republican P.O. Box 340 Princeton, IL 61356-0340 815-220-6948 General Manager/ Advertising Director Jeanette Smith jmsmith@shawmedia.com Niche Editor Shannon Serpette sserpette@shawmedia.com Writers Katlyn Sanden Shannon Serpette Photographer Katlyn Sanden Shannon Serpette Designer Liz Klein

PHOTO BY KATLYN SANDEN

Do you have a story idea you’d love to read about in Illinois Valley Living magazine?

Share your idea with the editor by emailing sserpette@shawmedia.com.

Published by: est. 1851

Living magazine

Winter 2023 – 3

A Life Well Lived Sheffield woman has been a nurse for 69 years Story & Photos by Shannon Serpette

F

or many people, it’s hard to fathom being in the workforce for almost 70 years, especially when all your peers have long been retired. But as Elizabeth “Wink” Barry of Sheffield watched her colleagues retire over the years, she had no desire to do the same.

Barry, who is 90 years old, has been a nurse for approximately 69 years, and she has no intention of stopping now.

“I like to be busy. It keeps you younger,” Barry said.

Barry, who was born in Neponset, said she always knew she wanted to be a nurse. In Barry’s family, nursing runs in the blood. Her daughter is a nurse, and her twin sister was a nurse.

Nursing has changed dramatically throughout the decades, and Barry has been on the job to witness those many changes. She noted how different nursing is now compared to when she started.

“The patient care is all computerized. It’s not the bedside care we were taught,” she said.

Barry acknowledged the country’s current nursing shortage, and she believes the reason for the shortage is that nurses aren’t paid as much as they should be.

While some nurses left the profession as a result of the Covid pandemic, Barry continued her work even though she was in one of the demographics most at risk from Covid because of her age. She said she didn’t worry about the possibility of contracting Covid while giving shots at Covid vaccination clinics. She wore a mask and took safety precautions but focused on the work, not what might happen to her.

Barry’s favorite part of being a nurse is interacting with the patients.

“The people love seeing her every year. Everybody wants Wink to give them their shot,” Joyce Barajas, office manager at the Bureau County Health Department, said.

Barajas has worked at the health department for 23 years and estimates she’s known Barry for 20 of those years. She greatly respects and admires Barry, saying she has a kind heart.

“Everyone loves her. She’s an amazing per-

4 – Winter 2023

Elizabeth “Wink” Barry of Sheffield is 90 years old and continues to work as a nurse – a job she’s been doing for approximately 69 years. son. I love working with her,” Barajas said.

Barry has gotten to know many people during her years as a nurse and values her relationships with friends and family.

“I had a 90th birthday party and 200 people showed up, and I knew them all,” Barry said.

Barry continues to volunteer two days a week at a medical center in Kewanee and gives vaccinations at flu clinics for the Bureau County Health Department whenever they need her. When she isn’t working, she is involved with her church and stays active by mowing her own yard every week.

When asked what her secret to longevity and a happy life is, she offered this advice: “Stay ornery, honey.”

Living magazine

Elizabeth “Wink” Barry prepares to give a flu shot at the Bureau County Health Department. Barry has helped at Covid vaccination clinics and flu clinics.

Living magazine

Winter 2023 – 5

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Living magazine

Explore Creativity at The Knack Story & photos by Katlyn Sanden

A

knack is a noun that’s defined as an acquired or natural skill at performing a task. It’s also the name of a new art studio in downtown Princeton. The Knack is nestled in Princeton’s Art District and serves as a space where people can explore their love of art.

Laura Maxwell, founder and owner of The Knack, believes everyone has a natural, creative talent and felt strongly Princeton needed a space where people can find that, no matter their age. She opened The Knack earlier this year as an enterprise of Beetz Me!, which she’s owned and operated since 1993.

“It hit me last January,” Maxwell said of the idea of opening The Knack. “I was taking care of my grandson in California and they had a paint-your-own-pottery place. It was popping – there were young adults, older adults, kids. That’s when the giant lightbulb went off.”

Maxwell knew Princeton needed a space where kids and adults alike could tune into their creative side. She also knew there was an empty storefront a block from her current business enterprise, Beetz Me! She presented the idea to her creative team – Hannah Marselle and Sarah Simonsen. The pieces started falling together.

“When Laura asked if I wanted to be a part of it, I said yes immediately,” Marselle said.

“I worked at Beetz Me! for a couple of years and wanted that extra creative outlet.”

Together, the trio recalled leading sip n’ paint classes at Beetz Me!, but only had enough room to accommodate small groups.

They knew they needed more room and had a lot more to offer, so the expansion into The Knack seemed like a no-brainer.

Now, in addition to sip ’n paint classes, they have enough room to host team building workshops, bachelorette parties, baby showers, bridal showers, birthday parties, and so much more. There’s even space for a kids’ corner.

“If you can hold a paintbrush, you can paint,” Marselle said. “Little kids love slathering things in paint.”

See KNACK page 9

Living magazine

Laura Maxwell, founder of The Knack, a new art studio in downtown Princeton, is surrounded by her creative team, Sarah Simonsen (left) and Hannah Marselle (right), as they figure out their next project.

Winter 2023 – 7

A large room filled with tables and painting supplies makes a fun backdrop for a party or a day out on the town.

8 – Winter 2023

Living magazine

Knack FROM PAGE 7

The children can choose from piggy banks, mermaids, dinosaurs, and many other kid-friendly items. Adults can choose from coffee mugs, wine glasses, serving trays, and so much more. There is something for every age, Maxwell said.

In addition to sip ‘n paint classes and paint your own pottery, they hope to offer pottery making classes sometime next year. They also have some Christmas workshops scheduled where you can make your own gifts. The Knack is located at 906 North Main Street in Princeton and is open Thursday to Sunday.

“I feel like I’m a hype girl for this,” Simonsen said. “I just love it. I love to see how we all get to put our creative mark on things. It’s nice to see something that was run down (since the building sat vacant for several years) burst back to life again. I’m thankful for that.”

“I’ve been really lucky to have these girls,” Maxwell said. “We each have our own little avenue, and when we come together, that’s what The Knack is. I wouldn’t be doing this if I didn’t have them. I’m very lucky because that’s hard to find.”

This is just an example of some of the fun things customers can make during private parties at The Knack. This plate served as a guest book during a baby shower. Guests used thumbprints to make the ladybugs.

Customers can rent the entire space for private parties.

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mazelumber.com Winter 2023 – 9

Those who want affordable, gently used books will find a selection of hardcovers and paperbacks at True Leaves.

Beginning a New Chapter Story and photos by Shannon Serpette

Taking a chance on opening a local bookstore

Many long-time residents of Bureau County likely remember going to a bookstore decades ago when they wanted something to read. In recent years, if you wanted a book, you would need to buy one from the limited selection at bigger one-stop shops, shop online, or drive to a big city to find a major bookstore chain.

Now, local shoppers have another option because a Bureau County couple is taking a gamble that people miss the days of hav-

10 – Winter 2023

ing bookstores in their communities. In October, Matt and Angela Adams opened True Leaves Bookshop at 950 N. Main St. in Princeton.

Matt and Angela weren’t born in Bureau County or any part of the Illinois Valley, but they are glad they moved here years ago because they love it so much.

“We weren’t born here, but we got here as quick as we could,” Angela said.

Angela said she’s aware that opening a small bookstore is a risk since Amazon and other big-box stores have put many independent bookstores out of business.

“Margins are pretty slim on

See CHAPTER page 12

True Leaves Bookshop has recently opened at 950 N. Main Street in Princeton.

Living magazine

Angela (from left) and Matt Adams, who own True Leaves Bookshop in Princeton, and employee Jessica Gray are all book lovers who are happy to talk to customers.

Living magazine

Winter 2023 – 11

Whether you’re looking for selections for children or adults, True Leaves offers a lot of choices.

Chapter FROM PAGE 10

books,” she said, adding that small bookstores don’t get the deep discounts on books that mega sellers like Amazon get.

While the bookstore was only opened in 2023, it had long been a dream of the couple, who had discussed the possibility for years. The idea had also been discussed many times with Angela’s friend, Jessica Gray, who now works part-time at the bookstore.

“We felt one of the things Princeton was missing was a bookstore,” Gray said.

After having the idea in the back of their minds for so long, they decided the time was right to move ahead with it in 2023.

“We really started planning in July,” Angela said. “We knew we wanted to have something ready for the fall and holidays.”

At first, the couple wasn’t sure if they were going to have an actual building for their bookstore or if they would do a pop-up event in a motor vehicle.

“Then we had an amazing opportunity to use this space,” Angela said.

Angela said they would eventually like more space for their bookstore because they have envisioned adding things that will require extra room.

“The long-term goal is to have a café where we sell coffees and teas,” she said.

More room would also help make the shop more accessible for those with strollers and wheelchairs.

“We definitely have ideas for a bigger space,” Gray said.

The shop has been designed to make the most of its smaller space, with a good mix of new and used books for all ages. True Leaves also carries interesting sideline items

12 – Winter 2023

and local art pieces that are available for purchase.

Angela, who works full-time in the technology industry, does the purchasing for the shop.

“All of the books are hand-selected,” she said.

Angela tries to incorporate a wide variety of themes in the book selections she makes in the store and said she tends to have a lot of nature-based products.

“Even the kids’ selections tend to have themes of inclusion, personal growth, or nature-based,” she added.

Matt and Angela weren’t sure which genres would sell well when they first opened – and they were surprised by what flew off the shelves.

“The most incredible thing is people were buying local history books,” Matt said.

“Princeton history has been really popular,” Angela added.

Books that discuss grief have also sold surprisingly well.

Matt and Angela are happy with the reception the bookshop opening has received.

“It’s been overwhelmingly positive,” Angela said. “It was really wonderful.”

The first opening day went well, and the momentum has continued.

“It’s been a steady stream of people coming in,” Angela said.

Even on slower days, Matt noted they’ve had a good number of transactions.

“We have high hopes this will continue to grow,” Gray said, adding that it’s the only bookstore in Bureau County.

Gray said they hope to defy a common stereotype, which is “bookstores can’t succeed anymore.”

“I hope Princeton and Bureau County prove that wrong,” Gray said, adding that it’s important to have bookstores in communities. “We need to be reading as adults.”

Living magazine

Did you know?

Millions of people across the globe enjoy curling up with a good book. Though entertainment value might be the force behind books’ popularity, the benefits of reading on long-term cognitive health provide another great reason to read. In a 2020 study published in the journal International Psychogeriatrics, researchers reported that people age 64 and older with higher reading frequencies had a reduced risk of cognitive decline. TF22C529

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Turn Up the Heat with Poblano Peppers

By Shannon Serpette If you want to stay warm during the winter’s cold weather without draining your bank account by turning up the thermostat for extra heat, look to your diet. Spicy foods like peppers can make you feel much warmer after you’ve eaten them, and they’re full of nutrients that will be good for your body.

Those who aren’t fans of extremely spicy peppers can turn to poblano peppers, which are milder than jalapeño peppers. They have a smoky flavor that adds a nice kick to most dishes without making it too hot for those who don’t like overpowering spiciness. Here are a few tried and true poblano recipes to get you started.

Chicken Poblano Enchiladas INGREDIENTS 3 tablespoons of butter, divided 3 cloves of garlic, peeled and smashed 2 chopped poblano peppers, seeds and stems removed 1/4 cup flour 1 and 1/4 cup chicken broth 1 and 1/4 cup whole milk 1/2 cup chopped cilantro 1 teaspoon salt 4 cups cooked chicken, shredded 12 corn tortillas, warmed 8 ounces shredded cheese Juice of 1/2 of a lime 1 tablespoon chopped cilantro, for garnish DIRECTIONS In a large pan, melt one tablespoon of butter over medium heat. Add the garlic and peppers and cook for about 10 minutes.

Melt the other two tablespoons of butter and then sprinkle the flour over the top of the peppers and garlic. Stir and cook for a minute longer to create a thick paste over the peppers and garlic.

Add chicken broth and stir until no clumps of flour remain.

Using a blender or immersion blend, puree the mixture until smooth. Once smooth, bring the sauce to a simmer.

Add the milk and stir.

Keep the sauce on a low simmer without boiling, and keep stirring until it has thickened. Add the chopped cilantro and salt, stir, and then take the sauce off the heat.

Preheat the oven to 375 degrees. While the oven is warming up, coat the bottom of a 9x13-inch baking dish with a thin layer of sauce. Put some shredded chicken on a tortilla, roll it up, and put it in the baking dish. Repeat with all the tortillas and chicken.

Pour the sauce over the tortillas in the baking dish and sprinkle the cheese evenly over the top.

Bake for 15 to 20 minutes or until the sauce is bubbling.

Squeeze the lime juice over the top and garnish with cilantro. This recipe is great served with a side of refried beans.

Cream Cheese Poblanos

14 – Winter 2023

INGREDIENTS

DIRECTIONS

4 poblano peppers 8 ounces cream cheese, softened 4 ounces shredded white cheddar cheese 1 tablespoon spicy chili powder 1 teaspoon garlic powder 1/2 tablespoon ground cumin Juice from one lime Cilantro, if desired

Cut the poblanos in half and scoop out the insides.

Broil them in the oven for six or seven minutes, flipping occasionally.

In a mixing bowl, stir together cream cheese, cheddar cheese, chili powder, garlic powder, and cumin, mixing well.

Stuff the peppers with the cheese mixture and bake them in a 375-degree oven for 10 minutes.

Squeeze lime juice over them and add the chopped cilantro.

Living magazine

Stuffed Poblano Peppers

Poblano Mac and Cheese

INGREDIENTS

INGREDIENTS

4 poblano peppers, halved and seeds removed 1 pound ground beef 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1 cup cooked long grain rice 1/2 cup black beans, drained 1/2 cup corn, drained One 15-ounce can fire roasted diced tomatoes, drained One 4-ounce can diced green chiles 1 cup shredded cheese, any kind

1 tablespoon butter 1 onion, chopped 1/2 cup red or green bell pepper 1 cup medium tomato, chopped 1 clove garlic, chopped 1/8 teaspoon salt 1/8 teaspoon ground black pepper 1 (10.75 ounce) can Campbell’s Condensed Creamy Poblano and Queso Soup 3/4 cup milk 1 cup shredded cheddar cheese 8 ounces elbow macaroni, cooked and drained 2 tablespoons chopped cilantro

DIRECTIONS Preheat the oven to 350 degrees and grease a large baking sheet. Put halved poblano peppers in a single layer on the sheet. Bake for 15 minutes while you work on the filling.

Put ground beef and cooked rice in a large skillet and add the cumin, chili powder, and garlic powder. Cook over medium heat until meat is browned and fully cooked. Drain any grease off the meat and rice mixture.

Add the black beans, corn, diced tomatoes, and green chiles. Cook for another two minutes. Spoon the mixture into the peppers, sprinkle with cheese, and put back in the oven for another 10 minutes or until the peppers are tender and the cheese has melted.

Slow Cooker White Chili

DIRECTIONS Heat the butter in a large saucepan over medium-high heat. Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.

Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with salt and black pepper.

Stir in the soup and milk and heat to a boil, stirring constantly. Remove the saucepan from the heat. Add the cheese and stir until melted. Stir in the cooked macaroni. Sprinkle with the cilantro.

Poblano Chicken

INGREDIENTS

INGREDIENTS

1 and 1/4 pounds uncooked skinless, boneless chicken breast, cut into chunks 2 (15 ounce) cans Great Northern beans 1 can white corn 1 (14 ounce) can chicken broth 1 (10.5 ounce) can cream of chicken soup 4 poblanos, roasted and chopped 1 (4 ounce) can chopped green chile peppers 1 (1.25 ounce) taco seasoning package 1/2 cup sour cream 1/2 cup shredded cheese

4 to 6 boneless, skinless chicken breast halves (less than two pounds total) 4 poblano peppers 1 to 2 cups Alfredo sauce 1 and 1/4 cups dry bread crumbs 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1/2 teaspoon garlic powder 1 cup shredded mozzarella cheese

DIRECTIONS Place the beans and corn on the bottom of the slow cooker. Put chicken on top of beans and corn.

In a medium bowl, stir together the broth, cream of chicken soup, green chile peppers, poblano peppers, and taco seasoning. Pour the mixture over the chicken in the slow cooker and place the lid on top.

Cook the mixture until the chicken is thoroughly cooked, which will take about eight to ten hours on low.

After the chicken is cooked, stir in the sour cream and shredded cheese, stirring again after five minutes.

Serve with warm cornbread, if desired.

Living magazine

DIRECTIONS Remove the tops and seeds from the poblanos and broil them on a foil-lined pan in the oven. Roast them for six minutes or to your liking, turning them occasionally.

Preheat oven to 400 degrees and process the roasted peppers with the Alfredo sauce in a blender.

Place one-fourth of the sauce mixture in a bowl. In another bowl, add bread crumbs, cumin, chili powder, and garlic powder, stirring well. Dip the chicken in the sauce and then the bread crumbs, coating well.

Place chicken on a baking dish and bake, uncovered, for twenty minutes.

Pour the remaining sauce over the chicken and top with cheese. Bake for 10 more minutes or until thoroughly cooked.

Winter 2023 – 15

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