KC Magazine - September 2021

OUT OF THE ORDINARY You’ll find attention to detail and a stunning riverfront location at The Graceful Ordinary

Page 18

SEPTEMBER 2021

FALL FOR AUTUMN FLAVORS The season isn’t just for pumpkin: Indulge in these out-of-the-box options

Page 22

TALENTED TEEN She started her photography company at a young age — and business is growing

Page 40

food &

SPIRITS The Kane County dining scene is booming — where to eat, where to drink and what’s new | Section starts on page 7

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Easy Dinner Ideas throughout the whole store!

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Editor's

NOTE Food is at the heart of so many of my best memories.

The act of preparing a meal has always held a special place in the Hoffmeister household.

My mom is the best baker and cook I know; she’s constantly trying new recipes, and each Olympics she coordinates a meal in the style and flavors of the host country. My dad grows an enormous garden each year, which inevitably leads to canned tomatoes, pesto, pickled jalapeños — you name it. I’m grateful to have grown up with delicious, homemade meals.

Since moving to St. Charles last year, I’ve put my own spin on cooking. My mom’s sister, my Aunt Martha, comes to my apartment each Wednesday for an involved dinner and dessert, usually working with ingredients that are new to us. We’ve learned the magic of burrata cheese, puff pastry, fresh thyme and more, and we’ve also become comfortable enough to occasionally skip the precise measurements of my earlier years. I have my own garden now, and every time I bake something, I hear my mom saying, “If it’s got sugar in it, you can’t mess it up.”

As a result, our food & spirits issue is one of my favorites to put together. Our cover

features The Graceful Ordinary, a new riverfront eatery led by culinary veterans Chris and Megan Curren. As we were photographing the food — tuna conserva and strip steak, both looking incredible — Chris said, “Now it feels real, Meg.” It was such a sweet moment and really seemed to sum up how much work has gone into their newest venture. You can read more on P. 18.

This month also holds stories on Soul Loco, a new coffee shop (P. 7); the artful display and creation of charcuterie boards (P. 10); and more. I hope you enjoy reading this issue as much as we enjoyed putting it together!

Thanks for reading!

Hannah Hoffmeister, Editor Correction: In the August issue, the pet rehabilitation story (P. 14-15) incorrectly listed the animals accepted for care at Anderson Humane. The organization does not take in bats or skunks.

on the

COVER The food at The Graceful Ordinary is anything but conventional. Read more on P. 18. Photo by Kelly Vanderploeg Photography.

Next month: We celebrate all that homes have to offer us. What are your current favorite trends?

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PUBLISHER Daily Chronicle & Suburban Weekly Group Laura Shaw 630-709-4497 lshaw@shawmedia.com EDITOR Hannah Hoffmeister 630-427-6263 hhoffmeister@shawmedia.com DESIGNER Allison LaPorta 630-427-6260 alaporta@shawmedia.com LOCAL SALES MANAGER Kane County Chronicle & Niche Publishing Jaclyn Cornell 630-845-5234 jcornell@shawmedia.com CORRESPONDENTS Jonathan Bilyk, Kevin Druley, Katie McCall, Vicki Martinka Petersen, Melissa Rubalcaba Riske, Diane Krieger Spivak, Louise Treeny, Chris Walker and Kelley White.

This magazine is available by subscription for $24 a year. If you would like each month’s edition mailed to your home, send your request with payment information to Shaw Media, 7717 S. Route 31, Crystal Lake, IL 60014 or via email at subscriptions@shawmedia.com.

Published by Shaw Media 7717 S. Route 31, Crystal Lake, IL 60014

SEPTEMBER

2021

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INSIDE

What's

FOOD & SPIRITS

HEALTH & WELLNESS

7 NEW BREW IN TOWN If cinnamon toast cold brew is up your alley, Soul Loco in Maple Park is a must-visit coffee shop

33 TRADITIONAL WISDOM, MODERN LIFE Develop strength of body and clarity of mind at Prana Yoga Center

9 ACTION MATTERS MOST Participate in Hunger Action Month alongside Northern Illinois Food Bank

HOME & LIFESTYLE

10 THE ART OF CHARCUTERIE This trend isn’t going anywhere — here’s how to make your next gathering’s centerpiece 14 DELICIOUS NEW DESTINATIONS Find dessert, crafted cocktails and more at 4 of the newest dining spots in Kane County 17 HOW SWEET IT IS Looking for an Instagrammable spot or over-the-top dessert? You’ll find both at Hey Sugar 18 OUT OF THE ORDINARY The Graceful Ordinary plans to set itself apart with flawless attention to detail and a riverfront location 22 FALL FOR THESE AUTUMN FLAVORS The season isn’t just for pumpkin — indulge in red velvet, horchata and more 24 EAT HEALTHY, EVEN WHEN YOU’RE OUT Digestive expert Dr. Tarun Mullick orders brunch at Syrup 26 TAKE YOUR RIDE TO THE PRIDE The hidden gem includes a taproom, restaurant and convenience store 28 THE GREAT OUTDOORS Outdoor dining, once a pandemic necessity, is here to stay 30 COMFORT FOOD Katie McCall honors the healing power of eating, season by season 32 COMMUNITY FAVORITE For almost 20 years, Stockholm’s has served delicious fare and craft beer

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34 HOW TO HANDLE PESKY WEEDS Wasco Nursery gives tips on preventing and getting rid of common garden weeds

OUT & ABOUT 36 FUN ON THE FARM Primrose Farm’s autumn lineup, featuring events from hayrides to a barn dance, is sure to delight 38 CALENDAR We’re looking ahead to trendy community festivals and live music — here’s what’s happening this month

FAMILY IN FOCUS 39 GRAB A BOOKMARK Two book recommendations to check out in September 40 TALENTED TEEN Cheyenne Anderson started Facing West Photography at a young age — and the business has only grown from there 43 R-E-S-P-E-C-T To Superdad, this means remembering we’re neighbors and treating each other accordingly

ART & FASHION 44 ARTIST OF THE MONTH Lisa Holzl embraces fun and lets go of perfection in her abstract work

BUSINESS & CIVIC 46 YOUR CHILD’S FUTURE Tom McCartney and Sharon Piet on creating a savings plan for higher education

SEPTEMBER

2021

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NEW BREW in town IFIFCINNAMON CINNAMON TOAST COLD TOAST COLD BREW BREWISIS UP UP YOUR YOUR ALLEY, ALLEY,SOUL SOUL LOCO LOCO ININMAPLE PARK MAPLE PARK ISISAAMUST-VISIT MUST-VISIT COFFEE SHOP COFFEE SHOP

By Kevin Druley Photos provided by Soul Loco

peaking the word “wanderlust” multiple times during a recent conversation about coffee arguably suggests something about Luke Goucher’s love for the stuff.

S

That Goucher also utters the phrase “passion project” underscores his restaurant group’s commitment to bringing the same fervor for coffee to their neighbors. At Soul Loco in Maple Park, the goal is to appease everyone’s palate, from those seeking a basic cup of joe to something more adventurous, or

even alcoholic.

build a place in town here that we could go to and enjoy that had delicious coffee, and saw kind of a need for that in the community and felt like there was an opportunity to not only do it, but do it real well where we roast our own stuff.”

Since this spring, Goucher has operated Soul Loco alongside Illinois Crafted restaurant group cohorts Dustin Zeitler, Brandon Harris, Gavin Male and Dane Male, who began their endeavor with Lodi Tap House in Maple Park. The quintet conceived of Soul Loco around the time it hatched the plan for Obscurity Brewing & Craft Mead, which opened at 113 W. North St., Elburn, in July 2020.

Among those starring in both productions is Carson Souza, the Obscurity brewmaster who also roasted coffee during a previous career stop at Pig Minds Brewing in Machesney Park.

“At the end of the day,” Goucher says, “I think we just wanted to

Space, equipment and Souza’s expertise and culinary-minded FOOD & SPIRITS SEPTEMBER 2021

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approach to both the roasting and brewing processes — which overlap in a handful of steps, save fermentation, Goucher says — steered the formation of Soul Loco.

To that end, Soul Loco blends traditional hot and iced offerings such as brewed coffee, espresso, latte, macchiato, hot chocolate, iced coffee and iced tea while offering craft beer and wine and a number of notable cold brew creations.

The success of the usual fare and enticement of numerous summer favorites has helped build a customer base. One concoction, Cinnamon Toast Cold Brew, features an iced caramel cold brew topped with sweet cinnamon foam.

Another special, the Mai Chai, mixes coconut chai cold brew, vanilla cold foam and nutmeg, all topped with a mini umbrella.

Whether the base is coffee, beer or liquor, mixologists augment it with a spirit of experimentation, adding fresh, local, seasonal fruits, vegetables, herbs and spices.

“We actually take a lot of pride and a lot

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of time in all of our drinks and our creation behind those drinks,” says Nicole Bergner, Illinois Crafted general manager. “We have a really good group of people who work with Carson daily on flavor profiles for things, on pairings, to kind of create these unique drinks that you can’t find anywhere else.”

Soul Loco is open 5:30 a.m.-1 p.m. Monday through Thursday, 6 a.m.-8 p.m. Friday, 7 a.m.-8 p.m. Saturday and 7 a.m.-3p.m.

Sunday.

“We feel fortunate, I think, just in general, to have made it out the other end” of the ongoing COVID-19 pandemic “and to be able to continue to bring new concepts and have the faith and trust of an employee base that stands behind any crazy idea we throw at them,” Goucher says. “So we’re just fortunate, and we appreciate our communities and our people.”  SOUL LOCO 303 Main St., Maple Park 815-418-2560 www.soullococoffee.com

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ACTION MATTERS MOST

Northern Illinois Food Bank volunteers pack groceries at the Food Bank’s West Suburban Center in Geneva. The crates of food are distributed through My Pantry Express, an online grocery service that allows neighbors to choose the food they need at no cost.

PARTICIPATE IN HUNGER ACTION MONTH ALONGSIDE NORTHERN ILLINOIS FOOD BANK

By Louise Treeny | Photos provided by Northern Illinois Food Bank

I

f you’ve been waiting for a sign to take action, this is it.

have all contributed to this rise in need. For hungry neighbors in Kane County and northern Illinois broadly, “their dollars used to stretch more,” says Clark, who notes that most neighbors are working, just not earning a livable wage.

September marks Hunger Action Month, a nationwide campaign to raise awareness about hunger in communities. Northern Illinois Food Bank, which works with more than 900 food pantries, soup kitchens and local programs, is participating with its “Action Matters Most” campaign.

When it comes to hunger, action matters whether you’re in need or want to support those who are. If circumstances are preventing you from having access to nutritional food, there is a way to get help. “There’s enough food for everybody,” says Jennifer Clark, marketing communications manager. The food bank, which serves 13 counties including Kane, provides a mix of fresh produce, protein, dairy and foods with a longer shelf life.

If you have access to nutritional food but want to be one of the organization’s 15,000 volunteers or 47,000 donors, those are two valuable options for involvement. Northern Illinois Food Bank’s National Days of Service are Sept. 10 and 11. There will be increased volunteering opportunities for packing,

“The need is so much bigger than it was just six months ago,” Christine Fisher, the manager of special events and promotions, said in an interview last year.

“We’re having to raise more dollars, and we’re having to get out more food to more people.” The need has only grown since then. sorting and distributing food during this time.

Each week during September holds about 1,000 opportunities for volunteers, all available through sign-ups online.

These opportunities aren’t just to involve the community, though; they stem from real need. From July 2020 to this June, Northern Illinois Food Bank served 100 million meals, a 25% increase from the previous year.

Inflation and job losses as a result of the pandemic

To reach people during the pandemic, the food bank distributed more than 18 million meals through Mobile Market pop-ups, which are drive-thru markets that do not require an ID. Food is given in boxes of prepackaged groceries.

In addition to donating time or resources, consider attending the organization’s signature events, with details available to view online. (Donations go further than you might think — $1 donated provides $8 in groceries to someone in need.) To get involved and learn more, visit www.SolveHungerToday.org/Action.

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art THE

OF

CHARCU 10

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THIS TREND ISN’T GOING ANYWHERE — HERE’S HOW TO MAKE YOUR NEXT GATHERING’S CENTERPIECE

By Kelley White | Photos provided by Bellyful Boards, Campbell Creations and Chi-cuterie

T

he sultry swirl of your favorite wine, an array of locally sourced meats and cheeses adorning a handcrafted board surrounded by your nearest and dearest: This is the art of charcuterie.

It’s gained popularity by combining rustic elements and simple sophistication. It is a method of nourishment meant to be shared — providing nutrition, but in an aesthetically pleasing arrangement.

The inspirational journey to creating the perfect charcuterie starts with the board.

Campbell Creations of St. Charles is no stranger to genuine artistry, producing handcrafted wooden charcuterie boards “one piece at a time.” Each masterpiece is derived from regionally sourced wood and made with devotion to the craft. Starting with a bold, one-of-a-kind foundation will complement your artisanal combinations at any get-together.

And where charcuterie is the art, Kane County is the gallery. Here you’ll find an assortment of options to help construct your own board or discover a local business that supplies ready-made culinary masterpieces.

When it comes to ingredients, “Pick a meat, cheese or item that you are most excited about and build from there,” says Michelle Parker, owner of local custom charcuterie company Chi-cuterie. For Parker,

who locally sources her materials from the accoutrements down to the board, charcuterie is about creating an experience of individual inspiration while keeping community in mind.

Chi-Cuterie revels in out-of-the-box themes with its boards and arrangements, often utilizing everyday favorites for inspiration — like, for example, the bloody mary board dressed with pretzel bites and pimento cheese, themed sweet holiday boards and even charcuterie cones. Michelle emphasizes the key to making a successful board is garnishing with your best-loved flavors and ideas: “The more you play with charcuterie, the better you get at it!”

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SEPT. 10-12, 2021

Festival of the Vine

Geneva’s Festival of the Vine is a fabulous time for friends and families. Taste wines from around the world. Feast on mouth-watering specialties from Geneva’s acclaimed eateries at our Flavor Fare. Find unique gifts at our incredible Art and Crafts show. For events schedule and details, go to genevachamber.com.

For beginners, the “rules” are simple.

Nataly Flores of Bellyfull Boards in Aurora notes a board should include about 2 ounces of meat and 4 ounces of cheese per person for an appetizer, while simply doubling those measurements for dinner. Both Parker and Flores encourage incorporating a variety of textures like cutting fruits and cheeses in creative ways or hollowing out vegetables to use as ramekins and containers for sauces.

There are only a few main flavors to remember when assembling your board: savory, sweet, cheeses, meats and carbohydrates like crispy crackers or velvety soft breads. Flores names brie, Gouda and manchego as the most versatile and pairing-friendly cheeses while Parker enjoys adding “a small touch of sweet” to all her boards. The options are endless, and you can’t go wrong with your own inspiration.

Parker understands creating charcuterie may initially seem like a daunting task. “The main thing is to have fun and let your imagination run

free,” she says. For those seeking stepby-step instruction, Chi-cuterie offers a 10-step guide to building your own charcuterie board, which the company shares in its workshops. Bellyfull Boards’ “Build-a-Board” programs teach about creating different board options and understanding which wine pairings will work best.

“We recommend grabbing a friend and meeting us to talk wines, cheese and meat during one of our classes,” says Flores.

Whether you’ve just uncovered an interest in charcuterie or want to host an intimate celebration sure to bring your guests together, seek out these local experts to help bring simplicity and beauty to your table. With a little creative effort, you’ll be able to provide a diversified offering of flavors sure to please! Most importantly, remember your guests will find the most essential ingredients of your gathering to be good company, conversation and memories with those seated beside them at the table.

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2021

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Looking for a charcuterie board, the perfect meat and cheese or simply a ready-to-order charcuterie option at a local restaurant? These seven options have got you covered.

 BELLYFULL BOARDS 630-770-7931 www.bellyfullboards.us  CAMPBELL CREATIONS 803 S. Fifth Ave., St. Charles 630-940-6379 Facebook: Campbell Creations  CHI-CUTERIE 630-659-7258 Facebook: Chi-cuterie  JOSEF’S ELEGANTE MEATS & DELI 716 W. State St., Geneva 630-262-1878 www.josefsmeats.com

 PRESERVATION 513 S. Third St., Geneva 630-208-1588 www.preservationgeneva.com  REAM'S MEAT MARKET 250 S. Main St., Elburn 630-365-6461 www.reamsmeatmarket.com  THE GRACEFUL ORDINARY 1 E. Main St., St. Charles www.thegracefulordinary.com

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DELICIOU

NEW DES

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Find dessert, crafted cocktails and more at 4 of the newest dining spots in Kane County

By Vicki Martinka Petersen Photos provided by The Southern Cafe and Tavern on Broadway

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D

espite the challenges that impacted the restaurant industry throughout the COVID-19 pandemic, many new restaurants beat the odds and opened their doors within the last year. From a bakery with artisanal donuts to a tavern near the Fox River, here are four of the newest eateries to try in Kane County.

 ELDER + OAT

124 W. Main St., West Dundee 847-844-0277 www.elderandoat.com

Over the summer, Elder + Oat opened its doors in West Dundee. Start your day with an espresso, latte or hot or cold coffee all specially prepared by the team of baristas.

If coffee’s not your jam, they also offer mineral or sparkling water, kombucha and hot chocolate. Once you select your beverage, next comes the hard part — do you try one of the small-batch, naturally leavened artisanal breads like the focaccia slices, or do you dive into the

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US

ESTINATIONS specialty baked goods such as strawberry with chocolate drizzle donuts, keto brownies or vegan old-fashioned donuts? Either way, these drinks and treats could easily become part of your morning ritual.

 THE BURGER SHOP

17 N. Fourth St., Geneva / 630-402-0583 2704 E. Main St., St. Charles / 630-549-0929 www.theburgershopgeneva.com

Sometimes there’s nothing like a nice comfort meal of burgers, fries and shakes. The Burger Shop has traditional beef burgers along with plant-based burgers. With a dedicated cooking space for the plant-based burgers, there’s no worry about cross-contamination. Whether you order a beyond burger with vegan cheese or the classic double bacon cheeseburger, you can customize your burger. The fries are

cooked in peanut oil for extra crispiness. And there’s nothing like a vanilla or chocolate shake crowned with a cherry and whipped topping to wash it all down.

 THE SOUTHERN CAFE 1590 E. Main St., St. Charles 630-945-3437 www.thesoutherncafe.com

If you’re looking for creative breakfast or lunch offerings, The Southern Cafe delivers with its old-fashioned home cooking with a culinary twist. This latest addition to the brunch scene in St. Charles is known for The Nasty Biscuit, a flaky buttermilk biscuit stuffed with fried chicken topped with cheesy scrambled eggs and country gravy, all over hash browns. Also worth a taste is one of the specialty grit bowls, topped with catfish and jalapeños or fried

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green tomatoes and cheddar (among others!).

 TAVERN ON BROADWAY

24 N. Broadway, Aurora 630-692-9100 www.tavernonbroadwayaurora.com

This cozy tavern in downtown Aurora is an ideal setting to stop for a preor post-performance drink at the Paramount Theatre or before a night out at Hollywood Casino. Settle in

for a signature cocktail like a Barrel Aged Gin Old Fashioned or Smoked Manhattan while sitting outside and watching the sunset over the Fox River. Or choose a selection from the wine or craft beer list while catching the big game or listening to live music at the bar. Whatever brings you in, you’ll find plenty of tasty eats on the menu to pair with your beverage.

For example, try the fowl and swine flatbread: a flatbread with bacon jam, grilled chicken, Gouda cheese and a balsamic glaze.

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CLOUD 9

SOME MO'

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UH OH OREO

LOOKING FOR AN INSTAGRAMMABLE SPOT OR OVER-THE-TOP DESSERT? YOU’LL FIND BOTH AT HEY SUGAR

By Chris Walker | Photos provided by Hey Sugar

aking lemonade out of lemons during difficult times isn’t as easy as it sounds. Unless you’re Sarika Singh, owner of Hey Sugar in Geneva.

Hey Sugar offers over-the-top, refreshing lemonades such as Watermelon Dream, which includes cotton candy and other treats on top, and Oh Sanya, made of purple cabbage juice that comes in a syringe. An Instagram follower even coined the "Third Street Lemonade" made of giant ice cubes of watermelon, lavender and lemonade.

These refreshing lemonades are just some of the exclusive product offerings featuring premium ingredients that have propelled Hey Sugar into its own league among local bakeries.

Singh opened Hey Sugar during the pandemic last summer, July 17. "For a long time we didn’t have indoor occupancy and we have a product that you have to really sit down and enjoy indoors, especially in the winter.”

Hey Sugar wants customers to play with their food and to truly enjoy the Cloud 9, which features vanilla soft serve ice cream, cotton candy, pocky sticks, shortbread cookie crumble, a strawberry chutney and Pop Rock. How can one not be seated?

It's one of a multitude of soft serve specials at Hey Sugar, with names like Coconut Snowfall (vegan),

Peanut Butter Explosion, Express Yo'Self and the fancy Gold Standard. Other menu items include Hey Sugar's famous English Toffee (with nationwide shipping available), decadent cupcakes, pies from Bang Bang Pie, cake shakes, award-winning coffee and rare teas.

"We offer a wide array of treats to the likes of all. Our hot cocoas last winter was a winner.

And this year we are working on a lot of fun new items as well that you wouldn't find anywhere else," Singh says. "They are messy and fun and Instagrammable."

And they can now be enjoyed indoors, something that was previously an obstacle.

“I want to put our name out there again to let people know that we are fully open and that we’ve got some amazing lemonades that are here for the summer and fall,” she says. Hey Sugar's menu rotates seasonally but maintains an extremely high standard and attention to

quality ingredients. Last winter you could stop by for decadent hot cocoas of all flavors, and last spring held Valentine's Day and spring-themed desserts of all kinds.

Patrons have fallen in love with Singh’s gorgeous design touch, making it an oasis for treating oneself, family and friends to to-die-for desserts as well as to hang out and take photos in a trendy setting.

"We get a lot of amazing influencers in here just to take photos, Singh says. "I wanted to create a space and products where there is whimsy and an ooh la la moment."

Hey Sugar recently extended its patio so guests have more places to sit and enjoy. It's the perfect place for that lemonade, or that cupcake — or, perhaps, both.  HEY SUGAR 507 S. Third St., Geneva 630-262-8200 www.heysugargeneva.com Now hiring! Email info@HeySugarGeneva.com for details.

ENGLISH TOFFEE

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Q&A OUT OF THE ORDINARY

The Graceful Ordinary plans to set itself apart with flawless attention to detail and a riverfront location

By Jonathan Bilyk | Photos by Kelly Vanderploeg Photography

W

hen Chris and Megan Curren were looking for the right spot to open their new restaurant, they knew it needed to be anything but ordinary.

So when the veterans of Chicago’s fine dining and hospitality scene were presented with the chance, they leaped at the opportunity to bring their new establishment, The Graceful Ordinary, to

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the waterfront in the rising star that is downtown St. Charles.

Chris brings 15 years of experience as a chef and restaurant owner in Chicago, at such establishments as Blue 13, Seven Lions and Fulton Market Kitchen. Since 2004, Megan had worked for some of the biggest names in Chicago’s hospitality industry, including years of experience coordinating weddings and social events for Chicago’s entertainment cruise ships.

The Currens plan to begin welcoming

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Left: The tuna conserva, from the small plates menu, features raw tuna, conserva dressing, black rice, shallots, avocado and peanuts.

Below: The wo od-roasted, dry aged strip steak entree comes with smoked cauliflower puree, a shrimp croquette and red chimichurri.

guests to The Graceful Ordinary in mid-to-late September in the former BMO Harris Bank building at 1 E. Main Street. As they worked on completing their space and finalizing the menu, the Currens took a few minutes to talk with Kane County Magazine about their vision and plans for the restaurant. This interview has been edited slightly for length.  KANE COUNTY MAGAZINE: What’s the concept at The Graceful Ordinary? And what’s the story behind the name?

MEGAN CURREN: In American colonial towns, another name for the local tavern was the “ordinary.” It was a gathering place, a restaurant, a bar and so much more. Here, we’re trying to create a focal place for the community. We’re trying to strike a balance with an elevated sense of hospitality, in an approachable environment, where people come not just to celebrate a special occasion, but every moment.  KC: What kind of dining experience can people expect to find at The Graceful Ordinary?

CHRIS CURREN: We’d describe it as rustic, refined fare.

And it’s all going to be built around our big wood-fired hearth oven. It’s an open kitchen, so all of our guests will be able to see everything from throughout the restaurant.

We’ll be preparing delicious food using traditional techniques, with approachable ingredients.

The menu is still being completed. But we can say it’s going to start with a snacks section, where you can build your own cheese and charcuterie dish, and

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LEARN MORE ABOUT THE ART OF CHARCUTERIE ON P. 10!

will move on to small plates, with appetizer-sized portions.

 KC: When did the journey to opening The Graceful Ordinary start?

And for entrees, you can expect we’re going to have chicken, steaks, pork chops, seafood, like roasted whole fish on a wood grill. And we’ll have vegan and vegetarian dishes, a little something for everyone.

MEGAN: We’ve lived in St. Charles for seven years now, and had been commuting into the city just about every day. St. Charles is the place we’ve started our family, with our two young kids, and we decided we wanted to open a place of our own, close to home, so we could create something we could share together, as a family, for the rest of our lives.

But it all will go back to that wood-fired oven.  KC: What will set The Graceful Ordinary apart in what is becoming a busy dining and entertainment scene here in St. Charles?

MEGAN: It’s our attention to detail. It will be in everything from our food choices, to the furnishings, and even the coffee we serve. With everything, we’re asking: “How does this choice affect our guests’ experience?” We believe everyone who enters will feel comfortable, and well taken care of. In the city, there is so much competition, so it really comes down to thinking about your guest.

And we’re bringing that same level of service, that same standard of hospitality, to our place, here in St. Charles.

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Opening this here, in St. Charles, has always made sense to us.

We had intended to wait a little while longer, but when (developers) Conrad and Curt Hurst came to us with this opportunity, in this space, right on the Fox River, we knew we had to do it.  KC: How has the development process gone?

How has the pandemic affected your progress?

MEGAN: It hasn’t necessarily been a smooth process. We’ve had to push back the opening date several times now, mainly because of delays in

getting the materials and supplies we need. We’ve been adapting on the fly, for sure. But every day has seen another piece of the puzzle come into place.

And in that sense, it has been an uplifting experience, as we move closer and closer to welcoming our first guests.  KC: With your deep experience in Chicago, why choose this moment to open a new restaurant in St. Charles?

CHRIS: I really believe the suburbs are going to have their moment now. It’s already beginning. People are coming here, to places like St. Charles, looking for a chance for a better lifestyle. And now, people who used to commute, they’re going to be looking for exceptional experiences in their own backyard.

And here on the river, this is where the magic is really going to happen. There’s just something about being on the water that people enjoy. And our restaurant is literally as close to the water as you can get, here in the heart of downtown St. Charles.

The opportunity is now.

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Kelly Ad

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Fall

FOR THESE

AUTUMN FLAVORS

The season isn’t just for pumpkin — indulge in red velvet, horchata and more

By Melissa Rubalcaba Riske Photos provided by Coffee Haus and Cafe & Barr

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A

s difficult as it is to part ways with warm sun and playful summer days, local coffeehouses have some fantastic flavors that will help you ease into autumn.

Cool weather doesn’t necessarily mean the end of iced drinks at Coffee Haus in South Elgin, where some of the most popular menu items are served chilled over ice. General

Manager Autumn Vitacco says the menu of bubble teas are some of the most popular items at the business located on Randall Road.

For the fall, customers can find pumpkin spice chai that can be enjoyed as a bubble tea with tapioca or as a hot latte. There is also a red velvet flavor, served as bubble tea or hot latte, returning to the menu this fall.

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For those seeking a nondairy option, the baristas serve fresh smoothies. One of the fall favorites is the apple smoothie — for a fun variation, say yes to tapioca at the bottom.

The horchata bubble tea started out as a seasonal flavor, Vitacco adds, but with its popularity the baristas decided to keep it on the menu year-round.

As the season melds into winter, her customers crave another seasonal favorite: the peppermint white chocolate, served as a bubble tea or latte.

At Cafe & Barr in downtown Geneva owners Mary, Jacqueline and Nicole Barr enjoy letting their team of baristas experiment with new flavors and recipes.

Mary Barr says one of the fall highlights is actually her go-to drink almost year-round: the Log Cabin, a drink made with syrup, espresso, cinnamon and your choice of milk to create a delicious, sweet latte.

Barr takes hers with oat milk.

O N E YO U N G P H OTO G R A PHER G OT H E R S T A RT AT C A F E & B A R R. L EAR N M O R E ON P. 40!

Barr and her daughters opened the coffee shop in summer 2019 after finding the ideal space to collaborate together and launch their businesses, which include the bridal boutique in the adjoining location. Barr says they’ve worked hard to make the coffee shop a comfy, community space where the walls are adorned with local artists’ pieces.

evokes the pastry with its combination of cinnamon, vanilla, espresso and milk. All the coffee drinks are made with locally roasted beans, she says.

Another fall treat is the s’mores hot chocolate topped with whipped cream, a sprinkle of graham crackers and crowned with a marshmallow. (Pro tip: Enjoy this drink in a cute mug and take a seat on the comfy couch by the large picture window in the coffeehouse.)

The coffeehouse serves beer and wine in the evenings, which in the fall Barr says means bringing in stouts and local craft beers of the season.

While customers still ask for pumpkin spice lattes, Barr suggests trying another take on this drink — what they call the Chumpkin, blending chai and pumpkin spice flavors with milk, whipped cream and sprinkles. Sip on the cinnamon roll latte, which

And while they serve beer and wine in the evenings, fresh hot coffees and teas are served all day long.

It’s not uncommon for guests to order a warm cup on a cool autumn evening and let the day drift away with each refreshing sip.

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WITH DR. TARUN MULLICK

A

s our communities get vaccinated, remember to keep supporting local restaurants a couple times a week if you can!

Outdoor dining and fall weather pair perfectly together.

I had a brunch craving, so I headed over to the cool and modernized restaurant called Syrup. With so many delectable choices, it’s hard to choose just one!

In keeping with my goals of eating healthy, I delved into the Mile High Omelette, which has ham off the bone! Seriously, the sear on the ham raised this omelette higher than a mile for me! Along with that is, of course, onions,

green peppers and cheese. I did mine with egg white to curb the cholesterol from the yellow of the eggs. It kept a ton of protein without really any carbs.

So, I had to go to the carbs section of the world to get some in here. I chose the Maui French Toast. These aren’t your mama’s French toast. They come with lemon zested mascarpone, toasted coconut, strawberries and topped with in-house toasted coconut syrup. Given that French toast have egg within the dip, you still get a little protein in this, too.

Now to save my waist, I had half a portion and shared the other part with someone. Aloha! These French toast take you right to Hawaii.

WORD SCRAMBLE: ONLOSPYCOOC HAETLELETH OTOBLALF

NURHAERBT

RERQTAUKBAC

ANSWERS: Colonoscopy, Telehealth, Football, Heartburn, Quarterback

 Dr. Tarun Mullick is a specialist trained at Johns Hopkins and Cleveland Clinic in Gastroenterology and Endoscopy based in Geneva. Connect with him at www.mullickmd.com or by phone at 630-232-2025.

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TELEHEALTH APPOINTMENTS PLEASE CALL 630-232-2025

WWW.DEDUCTIBLESHOP.COM IT'S YOUR DEDUCTIBLE! Why pay thousands more for care, tests, repairs MEDICAL - AUTO - HOME - VET (PETS)

Ask the doctor

It is my honor and privilege to serve the community and readership of this publication. Our practice’s focus is to care for patients, to help them and tailor their care individually with current therapies.

Q: Heartburn and gas are bothering me. What should I do?

Should I try over-the-counter medicines, and for how long?

A: It is important to go to a gastroenterologist for evaluation of

the heartburn. An evaluation should include an endoscopy to determine the level of esophagitis and rule out a precancerous condition, Barrett’s esophagus. In addition, it is important to identify ulcers and gastritis. Other conditions such as eosinophilic esophagitis, which are related to food allergies, can present similarly. Length of treatment and types of treatment, along with lifestyle and dietary changes, can be determined.

Q: Has the screening age for colon cancer just changed?

A: Colon cancer screening is for both men and women. It is

preventable, beatable and treatable. Screening starts at 45 unless you have symptoms prior at whatever age or family history of polyps or cancer. Get screened. It can be done safely, even now.

Q: Do you offer telehealth? Many practices don’t? What do you think about that?

A: Yes, we offer telehealth. This means you can get treatment

without leaving your home. We will only bring you in for necessary tests, and you can choose locations away from hospitals, which likely have more serious COVID-19 patients. It’s safer to go to smaller practices and centers away like ours. In general, it appears telehealth is here to stay for years to come.

It presents an alternative. And, for those, who don’t like waits — we call you. Thus, you can continue to do whatever you need to in the meanwhile.

Q: Everyone tells me my diarrhea or bloating is just in my head. Is that true? Are there medicines for it?

A: It’s a real symptom or symptoms. Thus, it needs to be

addressed. If testing with endoscopy for celiac and workup for Crohn’s and other diseases are unrevealing, then functional causes exist, which include food allergies, food intolerances or IBS (irritable bowel syndrome). If you have symptoms, then please go to a gastroenterologist for a workup, as treatments exist. There are multiple new medicines we offer for treatment.

We are committed to bringing new, cutting-edge therapies to the Western Suburbs.

LOSE WEIGHT NOW! Connie, Batavia ≠ ≠ ì Lost 44 lbs, with Dr. Mullickí s recommended system, and it stayed off.î * Jamie, Geneva ≠ ≠ ì Lost 12 pound in my FIRST MONTH!! It really works.

Call for appointment 630-232-2025

Pay LESS for your colonoscopy or endoscopy.

Facility Fees are signifi cantly lower. Cost of health care is going up. Pay less for your test. We are JCAHO certifi ed.

Met your Deductible?? Get in before year end. Save on your deductible. Pay LESS. Heartburn, Diarrhea, Constipation, Liver Disease, Pancreatitis, Abdominal Pain, Colitis, Crohns/ Ulcerative Colitis, Gallbladder, Rectal Bleeding We have quality doctors and team on staff to serve you well. Its our honor to take care of you.

AMERICAN COLONOSCOPY AND ENDOSCOPY CENTER

2631 Williamsburg Ave 301. Geneva, IL. Call now for your appointment. 630-232-2025

IF YOU DO BREAST CANCER SCREENING, GET COLON CANCER SCREENING. It affects men and women BOTH and is the second leading cause of cancer deaths. It is VERY important to get this screening done - colon cancer is beatable and treatable if caught early enough through colon screening.

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Dear Dr. Mullick, My family never had polyps or cancer.

Do I really need a colonoscopy? Jane

Dear Jane: Great question. Colon cancer can affect anyone, regardless of family history. Everyone over age 45 should get a colonoscopy. If you have family history you should start at age 40 or 10 to 15 years before the youngest relative with a problem. Screening helps reduce risk.

Dr. Mullick, I’ve got bloating and gas. Sometimes I have diarrhea or nausea after I eat. Could I have food allergies?

My doctor said it’s IBS (irritable bowel). Kristen

Dear Kristen: Yes, food intolerances to lactose, sucrose and fructose are common, so you may need to avoid those. We have tests in the office for that. The symptoms of IBS and food allergies are often similar, so testing for food allergies is reasonable. We can test for that, too. We have helped many patients diagnosed with food allergies, so it’s not all IBS.

SAVE YOUR LIFE! TELLYOUR FAMILY AND FRIENDS

Get colon cancer screening. Beatable, Treatable, Preventable in most situations.

S. from Geneva. ì I am glad I had my colonoscopy done at the American Colonoscopy and Endoscopy center. I had some polyps removed and that will likely prevent a cancer.

The facility was wonderful and it saved me money.î

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TAKE YOUR RIDE

THE “HIDDEN GEM” INCLUDES A TAPROOM, RESTAURANT AND EXPANSIVE CONVENIENCE STORE

By Diane Krieger Spivak Photos provided by The PRIDE

T

o say The PRIDE of St. Charles is a convenience store is an understatement. Super, mega and over-the-top might be better descriptions of the multifaceted St. Charles business at 1505 Lincoln Highway.

In fact, customers are constantly surprised at what they find here, according to Mario Spina, owner and CEO of parent company Parent Petroleum. “We go in a lot of different directions,” says Spina. “We’re always trying to push the envelope.”

The “envelope” includes a plethora of diverse offerings. While The PRIDE owns 16 stores in several counties and has also expanded into Indiana, its St. Charles location is The PRIDE of The PRIDE. Where else can you get gas; a car wash; a hand-pressed, made-to-order hamburger; a cold beer — or coffee — on tap; a gallon of milk; and $400 bottle of wine to go, all in one place?

“We have a BP gas station and car wash on the corner and our PRIDE convenience store,” says Spina. “We purchased the lot next door, built a 5,000-square-foot retail center (they have their own real estate division), and put in our Urban Counter food, The PRIDE Beer & Wine Plus Spirits and our 93 Octane Brewery (top craft and domestic brands here).” The liquor store is 2,000 square feet. “No matter your price point we have a quality wine for you, plus a heavy selection of bourbon,” says Spina. “What's cool about that building is that it's all cross-access. You can walk into the Urban Counter, then walk into the liquor store,

then walk into the taproom for the brewery."

The PRIDE liquor store has eight beers on draft, so you can drink a half or full pint while shopping or take a crowler to go. The brewery has 12 beers on draft. "We call our St. Charles location Pride on steroids," says Spina.

Urban Counter is a freestanding restaurant with 38 seats. All food is made fresh. “We’re known for our breakfast sandwiches, burgers and salads, and hand-turned milkshakes and espresso drinks,” says Spina.

All salads are made to order and breakfast sandwiches are available all day. "Our bestseller is a breakfast burrito with thickcut bacon, black beans, egg, caramelized onions and jalapeño spread," says Spina, adding all spreads and dressings are made in-house. "They’re high-end made-to-order offerings that are extremely affordable."

The PRIDE also makes its own craft sodas, including popular watermelon, cherry lime and blueberry pomegranate — all made with natural ingredients and served on draft.

The PRIDE interiors are high-end designs.

They’re even dramatically increasing the size of the brewhouse to 64 seats and adding an outdoor patio with beer barrel tables.

Extras at the 24/7 establishment include Hallmark greeting cards, a BMO Harris Bank ATM, free air and vacuum for your vehicle, free Wi-Fi and Amazon lockers to pick up online orders.

As Spina says, “Our customers say we’re a hidden gem.”

VISIT WWW.THEPRIDESTORES.COM TO LEARN MORE!

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El Molcajete

227 S. THIRD ST., SECOND FLOOR OF THE BERRY HOUSE, GENEVA 630-457-5348 | WWW.ELMOLCAJETEGENEVA.COM Start your dining fiesta with a view of downtown Geneva while relaxing on our patio, located on the second floor of the Berry House. Our menu features authentic burritos, fajitas, tacos, enchiladas, quesadillas and house specialties. Try our famous jalapeño margarita, or select from over 10 varieties of handcrafted margaritas — they're all made with fresh fruit, fresh lime juice and organic agave nectar. You can also choose from our large variety of Mexican beers as well as sangrias and mojitos; you're sure to find something to tempt your taste buds! See our website and Facebook for monthly specials and guacamole of the day.

Preservation

513 S. THIRD ST., GENEVA 630-208-1588 | WWW.PRESERVATIONGENEVA.COM A short walk down the Preservation alleyway reveals an unprecedented outdoor dining experience in the Fox Valley.

Our open-air patio sits under an artfully constructed pergola with a retractable roof for the sunny days, and industrial sized heaters for the cold. Our menu features creative comfort classics, artisan cheese & meats, eclectic cocktails and a first-class wine list.

Whether it’s “spilling the tea” at lunch with friends while enjoying shimmering cocktails at our outdoor bar, or getting out of the house for a romantic night of live music with your partner, Preservation can provide that special dining experience that you’ve been looking for.

Stockholm's 306 W. STATE ST., GENEVA 630-208-7070 | WWW.STOCKHOLMSBREWPUB.COM Out back and tucked in a nook with the neighboring building, protected by a high fence and covered with a shade sail, Stockholm’s patio is a little intimate dining gem.

Voted the Western Suburbs' best neighborhood tavern by the readers of both the Kane County Chronicle and West Suburban Living Magazine, Stockholm’s is known for its expansive menu of freshly prepared meals using only the highest quality ingredients.

You can also enjoy its handcrafted beers, brewed in an Old World tradition, naturally conditioned and unfiltered, from the TriCities' oldest brewery.

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the

Great Outdoor dining, once a pandemic necessity, is here to stay

By Chris Walker Photos provided by Batavia MainStreet and Preservation

F

rom additional tables to igloo-shaped tents, outdoor dining surged during the pandemic. This offered restaurants an opportunity to generate revenue when indoor dining was prohibited or limited.

Now it appears it’s here to stay in the Tri-Cities. Consumers are once again comfortable eating inside restaurants — but many are now hooked on the pleasures of dining in a relaxed, social setting with fresh air.

“I think more time outside is always a good thing — whether you’re at a restaurant, bar or just out for a walk,” says Lawrence Colburn, owner of restaurants Preservation and Atlas Chicken Shack in Geneva. “We’re all very lucky with so many dining and recreation options in such a beautiful area. The pandemic also put a lot of mental stress on everyone. Enjoying our community, connecting with friends and strangers in the fresh air and appreciating each other — it’s what we needed.”

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at Outdoors Last year Preservation invested in a cedar beam buildout that features a roll-out roof and industrial heaters around its outdoor bar.

“Once it got cold a lot of people felt like they had to choose between heading inside to a potentially crowded venue or just staying home,” Colburn says. “On a 20-degree day we were usually able to keep it in the 50s and 60s.

Guests were comfortable in just scarves and sweaters, but felt safe in the open air — the best of both worlds.”

This summer, Preservation has rolled out the roof to create shade and protect against rainy weather. Guests often have a soundtrack for their dining experience since live musicians can now entertain seven days a week without worrying about weather conditions.

Lots of other restaurants like Preservation are embracing outdoor dining.

Batavia marked off River Street in its downtown area, which has attracted many to hang out and play outdoor games as well as to dine.

Even the midweek doldrums are shaken up downtown in Batavia, with Bar Evolution’s bingo benefits nights on Tuesdays and The Sidecar Supper Club & Beer Garden’s trivia on Thursdays.

“Restaurants around town have taken advantage of it and especially on River Street, which has allowed for some different programming,” says Beth Walker, executive director of Batavia MainStreet. “These events have been really well attended and there’s also live music. And while it’s not outdoor dining, there have been activities on River Street and Water Street with a silent disco, dueling pianos and yoga.”

In downtown St. Charles, a portion of First Street has been closed to vehicle traffic to accommodate foot traffic and picnic tables between Alter Brewing and the handful of restaurants next door.

“We have seen an increase in business,” says Jenna Sawicki, director of the St. Charles Business Alliance. “A lot of our community, as well as visitors to St. Charles, seem to be enjoying the outdoor dining more than ever.”

Plus, the added outdoor community time is enticing people to return and spread word that it’s something worth checking out.

“There is a sense of community and liveliness in our downtown,” Sawicki says. “Live music and other activities also drive people to the community and it’s wonderful to see people ... continue to discover what is special about St. Charles.”

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a fresh take

COMFORT FOOD

E

very year, I look forward to September more than any other month. Not because it happens to be my birthday month, but rather, it’s always marked the natural transition to my favorite season: autumn.

Most often, we trade out the sandals for socks; sticky, humid weather turns cool and crisp; and the crunch of golden leaves on the sidewalk or a bonfire popping and crackling in the backyard are music to my ears. Let’s not forget it’s pumpkin spice everything and I can officially drape a blanket over my shoulders and call it fashion.

But perhaps, more than anything, it we w welcomes a transitional time for food — both the way we prepare and eat it.

All too often we rush through the act of cooking a meal, and some go as far as guilting themselves for indulging in foods that are comforting, dismissing their healing powers and ignoring how seasonal eating is therapeutic.

In springtime, I relish in doing anything outdoors after a long winter: seeking signs of green during a rainy walk, stumbling upon budding violets, foraging for mushroom in the woods, picking asparagus in the fields and planting a garden. The food I consume tends to be restorative,

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fresh, bursting with herbs and bright flavors.

Summer then lends itself naturally to the bounty of the season. We’re blessed with juicy heirloom tomatoes, squash, cucumbers, peppers, green beans, beets, sweet corn, melon, peaches — you name it. The grill and porch instantly become our kitchen, as my family and I prepare and eat more meals outside than in.

By fall (in my mind, September, regardless how hot it may be) and winter, I’m ready for comfort food. Soups, casseroles, pasta, roasted vegetables, homemade bread, hot tea, baked goods … anything that feels like a warm hug. I’m fortunate that my birthday falls at the end of the month when the weather leans toward chilly and many of these dishes find their way to the table.

In all honesty, I’m not a big birthday person; it’s simply an excuse to get my immediate family together to share a special meal. Weather permitting, we dine alfresco on the screened-in porch or down in the garden. The home-cooked, seasonally inspired meal typically consists of an enormous salad studded with late summer veggies from the garden, velvety squash soup, roasted herb potatoes, grilled chicken for the meat eaters, some kind of delicious homemade bread and dessert — always dessert.

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We gather around a long table that’s set with vintage tablecloths, mismatched china and vases filled with just-picked wildflowers from the garden, which over the course of the meal begin doing soft backbends above our glasses of wine and lemon-mint water. Birds chatter in nearby trees, crickets chirp, frogs croak and we do our best to ward off mosquitoes with citronella candles. It sounds like a styled photo shoot in a glossy home and garden magazine, but the truth is that it’s one hundred percent authentic.

For me, it’s far beyond a meal. It’s the experience of passing a bowl to the person sitting next you, sharing stories, reconnecting, catching up while slowing

LENTIL VEGETABLE SOUP

This soup is hearty, healthy and the perfect dinner for a cool, fall evening. Have fun interchanging seasonal vegetables to make it all your own!

SERVES 4-6 • • • • •

down, celebrating multiple generations together and honoring those who used to sit around the table. Season by season, this is the greatest gift I could ever ask for.

 Katie McCall, former owner of Two Wild Seeds Baking Co., is a bona fide Midwestern girl. Raised on four acres of rural property in Yorkville, she was always taught to respect nature and all of its bounty. From foraging morel mushrooms in the woods to picking wild black raspberries for homemade jam, Katie feels most at home when in nature and preparing food for others. When she’s not creating new dishes in the kitchen (and writing about them) she can be found nose-deep in cookbooks, exploring the outdoors with her family — and eating … always eating.

1 medium onion, diced 3 cloves fresh garlic, minced 3-4 carrots, chopped 4 ribs celery, chopped 2 cans diced tomatoes (with liquid) — or fresh tomatoes if in season • 1 1/4 cups green lentils, rinsed and sorted • 4 1/2 cups vegetable stock • 2 cups packed, fresh spinach or kale

• • • • •

Olive oil, salt, pepper 1 teaspoon dried basil 1/2 teaspoon dried oregano 2 capfuls of apple cider vinegar Fresh Parmesan cheese, to garnish • Fresh basil, to garnish • Fried onions, to garnish (optional)

Prepare by dicing and chopping all veggies; set aside.

Drain and sort lentils, removing any that are misshapen, matured, chipped or imperfect. Set aside.

Set a large stockpot over medium-high heat and coat the bottom with olive oil.

Add the onion and saute until translucent. Add garlic. Saute another minute or two, careful not to burn the garlic.

Add the carrots and celery. Sprinkle with salt and pepper. Saute until veggies become cooked through and slightly browned. Add tomatoes, which will help deglaze the bottom of the pan and pull up those yummy browned bits. (Browned bits = flavor!)

Add vegetable stock, lentils, dried herbs, vinegar and salt and pepper to taste. Bring to a boil, then reduce to low heat, cover with a lid and simmer about 35 minutes.

Add the spinach (or kale) and any other quick-cooking vegetable on hand; zucchini are perfect. Meat eaters could also add precooked sliced sausage at this point.

Allow to cook another 10 minutes. Taste once more to adjust seasoning as needed.

Serve with grated Parmesan cheese, fried onions (optional) and fresh basil. Enjoy!

Make Yourself at Home!

Monthly Food Specials Outdoor Patio Seating Dine In or Carry Out Seasonal Brews $4.00 Daily Handcrafted Beer Specials Try Raider!s Root Beer (ABV 7.5%)

306 W State Street Downtown Geneva 630-208-7070 www.stockholmsbrewpub.com FOOD & SPIRITS SEPTEMBER 2021

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 STOCKHOLM’S BREWPUB 306 W. State Street, Geneva 630-208-7070 www.stockholmsbrewpub.com

COMMUNITY Favorite

For almost 20 years, Stockholm’s has served delicious fare and craft beer

By Louise Treeny | Photos by Sandy Bressner

M

Olesen says. “I try to brew the beers to be traditional in style to complement the high-quality food that we put on the plate.”

ichael Olesen, the owner of Stockholm’s in Geneva, figured out the key to his restaurant’s success when he was still in college.

If your preferred drink is nonalcoholic, look no further.

When first piloting Stockholm’s in-house root beer, Olesen brewed four recipes and only let kids try it for a weekend. When there were “a couple enterprising young boys who mixed their glasses,” Olesen found his recipe.

“It is absolutely amazing,” he says.

“I wrote a thesis paper on the industry,” Olesen says.

“The only variable that has a statistical impact on success or failure is quality of your people.”

That became part of his philosophy on running a restaurant. Now, most of his staff has been around for nearly a decade, something almost unheard of when it comes to the restaurant industry. “The key to Stockholm’s is our people,” says Olesen. “And I appreciate how each one of them fits into the success of Stockholm’s.”

Open since 2002 and quickly approaching its 20th anniversary, Stockholm’s serves a full range of quality food, beer, wine and cocktails. “Across the board, we do exceedingly well,” Olesen says, highlighting the hamburger and Southwestern fare. “We have something from the littlest feller wanting smiley face fries and chicken nuggets, up to whatever grandmother might

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Although restrictions have eased since 2020, Stockholm’s is still taking COVID-19 seriously. “First thing to recognize is that this disease — the COVID-19 virus — is a very real issue,” he says. want. And everybody in between.”

Stockholm’s is the oldest brewery in the Tri-Cities, around long before local brewing options cropped up in Kane County. The beer is brewed “unfiltered and naturally conditioned,” which gives it a broader flavor profile.

“It’s the way it used to be, and it’s the way it should be,”

A popular community initiative — charging 50 cents for water, then donating that money to The Conservation Foundation to support the Fox River — has been put on hold for the last year because of the pandemic. Olesen hopes to have it back by next Earth Day. “We are very cognizant of the larger world that we live in and want to be a good steward,” Olesen says.

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12-TIME WINNER OF BEST OF THE FOX AWARDS

, M O D S I W L A TRADITION E F I L N R E D O M

DEVELOP STRENGTH OF BODY AND CLARITY OF MIND AT PRANA YOGA CENTER

By Vicki Martinka Petersen Photos provided by Prana Yoga

rana Yoga Center has been a leader in the field of yoga and meditation since 2002. The studio’s holistic approach to health and wellness offers the traditional wisdom of the mindbody practices of yoga and meditation, combined with modern exercise science to powerfully impact lives.

find state-of-the-art classes in Hatha, Vinyasa, Restorative, Strength, Yin yoga, meditation and more. Classes are taught by highly trained, experienced teachers who can guide you to deeper levels of physical strength and a refined state of mind-body connection. Students can choose from in-person, livestream or video on-demand classes.

“Yoga is now mainstream. It’s widely practiced, heavily embraced and recognized by modern medicine and science as an effective tool to manage your mental and physical health,” owner Lisa Bertke says.

“Establishing a regular yoga practice helps you create inner and outer balance, which are crucial to maintaining a good quality of life and longevity,” Bertke says. “As your needs change, you can change classes.”

Whether you’re seeking strength and fitness or to restore your body and mind, Prana Yoga Center offers it all. When students walk into the lobby, they’re greeted by a sign bearing the center’s tagline, “Traditional Wisdom — Modern Life.” It’s this approach that enables Prana Yoga Center to offer a practice rooted in ancient yoga traditions while embracing the advancements of movement science and current research.

With over 35 classes offered per week, Prana provides a multi-style approach of alignment-based practices. You’ll

No matter which yoga style you select, every practice ends with meditation, a feature not offered by most yoga studios.

The center also offers weekly stand-alone meditation classes.

Students will also find an infrared heated studio. Unlike hot yoga studios, the infrared heat warms the body rather than the air in the room, making it feel like you’re doing yoga in the sun. The center’s Himalayan salt room, composed of authentic Himalayan salt bricks, offers students a calming space to meditate or take a restorative class.

To help keep students safe, the center continues its COVID-19 protocols, including using hospital-grade botanical cleaner to clean the props and surgicalgrade air purifiers in the studios. Staff also maintain social distancing in the studio and open windows after class.

Prana offers monthly workshops and specialty classes to take one’s practice to a new level with immersion-based learning. For those called to the yoga teacher’s path, Prana offers teacher training that is renowned for its high standards and in-depth curriculum.

Since its founding, the center annually contributes to nonprofit organizations that support the local community, such as Lazarus House, Mutual Ground and LivingWell Cancer Resource Center.

Contribution to the greater good is one way Prana measures success.

“Try a class and let the practice meet you where you’re at,” Bertke says. “Just bring yourself and your yoga mat.”  PRANA YOGA CENTER 321 Stevens St., Geneva 630-262-9642 www.pranayogacenter.com

INTERESTED IN CHECKING OUT A CLASS? PRANA HAS A NEW STUDENT ALL-ACCESS TRIAL: 30 DAYS FOR $49.

HEALTH & WELLNESS SEPTEMBER 2021

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HOW TO HANDLE PESKY WEEDS

W HOW TO HANDLE

eP sky weeds

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eeds aren’t a very glamourous garden topic, but they seem to be making up the largest pile of our garden questions from clients this year. Weeds are like gray hairs — we all have them and the more you pull them, the more you get! While there isn’t a fail-safe method for preventing weeds, there are lots of options to help make your routine garden chores easier.

Here are some common garden weeds that we see in most gardens as well as some suggestions for prevention and eradication.  DANDELIONS are fairly easy to pull or pop out of the ground and generally don’t make a nuisance of themselves if you don’t let them go to seed. If you don’t use chemicals on your lawn or gardens, their foliage is edible too! I generally don’t get too bent out of shape if a dandelion or two pop up in the yard because the bees like them, but if they get a little out of hand in the garden, I do pull them.

 THISTLES are one of the toughest to get rid of because their roots break off when you pull them and create a new baby thistle that pops up a week later! Generally, I try to avoid the use of chemicals if I can, but thistles are one weed that warrants pulling out the Weed B-Gon to kill.

Follow the directions for use, of course, and just spray the thistle leaves. Use common sense and don’t spray on a windy day or get all crazy, willynilly with the spray wand, and you’ll see results almost immediately. Let the thistle carcass dry up, and it will just disintegrate. Again, I rarely use chemicals and usually it’s only on thistle because they are jerks.  BINDWEED is the bane of our existence.

What looks like a cute little white morning glory popping up in the garden becomes a vicious plant strangler that gets caught up in just about everything and is impossible to pull. While

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flamethrowers aren’t totally out of the question, usually we recommend gently pulling at the base after a good rain (or water it the day before) and try to pull out as much of the root as you can. If you are patient, you can paint herbicide on the leaves with a small paintbrush to get the worst of the bindweed that ends up tangled with good plants. It is hard to spray direct from a bottle because it winds itself into plants too tight.

Weeds pop up wherever they wish, but if they are popping up in your mulched beds, often it is from seeds that blow in from the local flora or from the lawnmower. If you catch them right away, you can just rake up the mulch, which will pull out the tiny seedling and kill them. If you leave them for too long, they will root into the soil below the mulch and require a bit more effort to remove. Schedule time each week to rake up your landscape beds to keep seedlings at bay. There are preemergent herbicides in granular form that you can apply in early spring/midsummer over your mulch, which help also. I highly recommend adding a Dutch hoe to your toolbox. They are amazing tools — mine is a DeWit Diamond Hoe with a “P” handle and I LOVE it — and

they cut through weed roots like butter.

They make quick work of weeds in large gardens and in tight places where a standard garden hoe wouldn’t fit.

You can also keep weeds at bay using groundcovers and plants with larger leaves. When plants are left to their own devices, they will fill in and provide excellent cover to their own roots. This also squelches any weed seeds that make it to the landscape bed. If you have “open real estate” in your gardens, the weeds will win. If your garden is properly planted and plants are spaced for mature growth and overhang, the plants will do your weeding for you!

Don’t leave large open spaces in the landscape for weeds to take hold of.

Let us grow them into the garden of your dreams.

In the grand scheme of things, I don’t get too upset over weeds in my garden.

It gives me something to do each week and allows me to spend some time in the garden observing the good plants and planning for more. I would guess I rarely spend more than two hours a week weeding — and I have lots of gardens! Instead of being angry at the weeds, think of it as garden therapy that you can lose yourself in each time and have a great sense of accomplishment when you are done!

Meagan is the Senior Landscape Designer at Wasco Nursery in St. Charles. She can be reached at 630-584-4424 or design@wasconursery.com.

Follow us on Facebook, Instagram, and Twitter!

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Primrose Farm’s autumn lineup, featuring events from hayrides to a barn dance, is sure to delight

from

a mug of warm apple cider to snuggles together while on a hayride, there is perhaps no better way to experience the fun of autumn than with the great events on tap at Primrose Farm in St. Charles.

 a f this

By Melissa Rubalcaba Riske | Photos provided by St. Charles Park District

will enjoy tractor-drawn wagon rides around the property on a 2-mile loop.

The event will be from 10 a.m. to 3 p.m.; tickets are $10 a person for those ages 2 and older. Advance registration is requested.

This season, St. Charles Park District staff has a calendar of events to engage all ages during visits to the working farm, providing safe and fun activities to celebrate the arrival of cool, crisp air.

Let the season begin at the Farm Frolic on Sept.

18 with a day of activities for the whole family.

Learn the arts of rope making, candle dipping, blacksmithing and corn shelling with historic demonstrations taking place on the farm. Tour the vintage tractor and equipment display. Test your

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navigation skills in the maze, or see how you fare with some old-fashioned games.

There will be a petting zoo and pony rides for kids to enjoy. And experience a trip to the pumpkin patch and a station to paint your pumpkin. All ages

That evening, the farm harkens back to the days of past when the park district hosts a Barn Dance from 5:30 to 9 p.m. Tickets include a 30-minute beginner dance lesson. Catch the sunset over the farm and take a break from dancing by the bonfire.

Tickets are $15 per person for this event for all ages.

Primrose Farm is a great way to enjoy the season, and park district staff is excited to once again

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offer Autumn Hayrides on Fridays and Saturdays Oct. 1-23. Snuggle under a blanket and enjoy a 30-minute tractordrawn wagon ride around the beautiful farm. Catch a sunset or watch the stars pop out.

To make the event even sweeter, enjoy s’mores over an open fire after your ride.

Advance tickets are required for a onehour visit that includes the wagon ride and s’mores. Choose from individual or group rates.

Another great activity, especially for teens and young adults, is the fall edition of Escape the Barn, an interactive game where each team must solve puzzles and search for clues to solve a mystery before time runs out. The game is designed for those ages 11 and older and takes place throughout the farmyard. It’s available Friday, Oct. 15 and Saturday, Oct. 16. Groups may register for a

one-hour time slot starting at 4 p.m.

Advance registration is required, and the cost is $25 per person.

And for those who like their hayride on the spooky side, be sure to check out the new event this year: Haunted Hayrides on Oct. 29 and 30 at Primrose Farm. The event will be hosted by the STC Underground Teen Center. Local teens will transform the farm grounds into an outdoor haunted experience sure to evoke a few screams and plenty of laughs.

“We were trying to think of something unique and fun that will appeal to those Halloween enthusiasts,” says Chris Holling, teen center supervisor.

This event is open to ages 16 and older. Advance tickets are required, and tickets are $12 per person. There will be refreshments on sale at the event to help support the teen center, which is marking its 20th anniversary in the park district this year.

iS p & Stroll Saturday • September 11

Ages

21+

Participating restaurants & businesses will be strategically placed throughout the park so you can enjoy a leisurely stroll admiring the change of seasons in the outdoor arboretum, view unique artwork in the sculpture exhibit and sample delicious local libations. All attendees are encouraged to spend the rest of their evening in downtown St. Charles.

Check in at least 5 minutes prior to your ticket time.

Ticket times: 2pm, 2:30pm, 3pm, 3:30pm, 4pm, 4:30pm $35 per person • Advance registration required.

Mt. St. Mary Park Prairie Street, east of Rt. 31 • St. Charles, Illinois

Purchase tickets: stcparks.org/sip-stroll

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OUT & ABOUT SEPTEMBER 2021

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calendar

SEPTEMBER SUN

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Clip this page out all that Hang it on your fridge so you can celebrate ahead of e onlin k chec e Pleas ! offer to September has time for public health guidelines.

Compiled by Hannah Hoffmeister

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Batavia MainStreet hosts a block party and “Taste of Batavia” from 4 to 9 p.m., complete with a car show.

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Celebrate Labor Day with a family gathering, picnic or barbecue. Enjoy some time outside!

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We’re lookingahead to trendycommunityfestival s andlots of live music — here’s what’s happening in Kane County

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Have you seen “Kinky Boots” at the Paramount Theatre yet? It’s showing through Oct. 17.

Enjoy music and local dining at St. Charles Jazz Weekend. This is a can’t-miss event for music fans.

Head to Geneva for Festival of the Vine, a vibrant harvest celebration that centers around wine and great food.

FESTIVAL OF THE VINE

ST. CHARLES JAZZ WEEKEND

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Last day of both St. Charles Jazz Weekend and Festival of the Vine

Celebrate international talk like a pirate day with your best impression. Ahoy, matey!

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It's the last week of Hunger Action Month — consider volunteering to help make a difference.

St. Charles Public Library hosts a board game night, 6-8:30 p.m. in the Huntley Community Room.

The fall equinox, which means day and night are the same length, falls on this day.

Join other parents from 7 to 8 p.m. at the Geneva Public Library for a presentation on organizational tips with school-age children.

Catch a performance by The Shoop Dogs, a rock band, at EvenFlow Music & Spirits at 9 p.m.

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RiverEdge Park hosts the Water Lantern Festival, which includes a lantern launch, meditation and food trucks, among other fun family activities.

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Don’t miss the Food Truck and Music Festival at Pottawatomie Park, hosted by Random Acts Matter.

ars Mark your calend in advance!

Mark your calendars in advance for St. Charles’ Scarecrow Festival, Oct. 8-10!

Learn more at www.scarecrowfest.com.

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Grab a a Reading doesn’t have to be just y summer habit — carry your hobb into the fall season, too! Here are two recommendations for your September reading list, courtesy

of the librarians at Geneva Public Library.

 FOR YOUR KIDS OR GRANDKIDS: “Gregor the Overlander” by Suzanne Collins Readers who like epic fantasy stories with fascinating settings and interesting characters will enjoy “Gregor the Overlander” by Suzanne Collins. This is the first of five books that make up The Underland Chronicles. Two years after his father disappears, Gregor has to skip summer camp to stay home and help take care of his little sister, Boots. Curious and mischievous Boots crawls into a hole in the wall of their apartment's laundry room, and when Gregor goes after her, they end up in the Underland. Purple-eyed, paleskinned humans populate this world under New York City, and amazing, intelligent talking creatures like giant cockroaches and huge bats transport the Underlanders. There are also 6-foot-tall rats! Gregor soon learns the rats are at war with the Underland people. Meanwhile, the Underlanders believe Gregor is a warrior who will fulfill a prophesy and help them battle. Could the Underland have something to do with the disappearance of their dad? This book is perfect for upper elementary students through adults. And, if you enjoy road trip family audiobooks, this would be a great choice.

— Ginny Sieck, library associate

 FOR OUR READERS: “The Echo Wife”

by Sarah Gailey Are you a fan of psychological thrillers?

Then check out "The Echo Wife" by Sarah Gailey. This science fiction novel takes place in the near future. Award-winning scientist Evelyn Caldwell's professional life is at an all-time high. She is a successful scientist who has her own research lab where she grows clones. Her current project centers on finding a way to implant memories into clones so they are the exact replica of the person they are cloned from. In the book's opening chapter, Evelyn accepts a prestigious award — but she's distracted by the personal secret she is keeping from her colleagues. Her husband, Nathan, had an affair, and he recently left Evelyn to be with Martine, a genetically cloned replica of Evelyn that he created using Evelyn’s cloning technique. But this story doesn’t end with Nathan betraying Evelyn.

Someone murders Nathan, and his death brings the two women together. They have to think fast and work cooperatively before Nathan’s crimes, Evelyn's research and Martine's existence come to light.

Evelyn finally has to confront the fallout and ethical implications of her life's work. This intricately plotted novel of lies, betrayal and identity will keep you in suspense until the end!

— Allyson Palagi, librarian FAMILY IN FOCUS SEPTEMBER 2021

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d e t n e l Ta

TEEN Cheyenne Anderson started Facing West Photography at a young age — and the business has only grown from there

By Hannah Hoffmeister Photos by Facing West Photography

Y

ou could say Cheyenne Anderson’s photography business really took off after she put up three photos for sale in Geneva coffee shop Cafe & Barr.

But her family would probably say otherwise. While the teen’s business is new, Cheyenne’s passion is nothing new to them.

“She’s always been very artistic naturally and very driven,” says her aunt Jolene Gillis. “Very dedicated to the things she cares about and loves.”

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The 15-year-old started her photography company, Facing West Photography, with those three nature photos in Cafe & Barr. Word of her talent spread last fall, and now she’s expanded to doing family sessions, portraits and more.

“I don’t know if I’ve ever met a 14-year-old as driven,” says Phil Anderson, her dad. (Cheyenne turned 15 this summer, between the interview and this article’s publication.)

Both father and daughter share a love of being outdoors — Cheyenne likes hiking and camping, which usually leads to nature photographs that highlight her surroundings. “I love making the beauty of nature stand out and just being able to capture something that amazing,” she says.

The two came up with Facing West Photography’s name together, citing the sun setting in the west and her love of nature photography. “I do more (family photography) … but when I travel, I

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EN I jus t love seeing the true love that people have … I think it makes beautiful photos.

- Cheyenne Anderson

Gillis and her two young boys sat for family photos with Cheyenne recently. “She’s so patient with little kids,” Gillis says of her niece, noting Cheyenne’s confidence and the way she encourages her clients to “just be you.”

her camera and editing software, Cheyenne says she and her sister Avery have also done photo shoots to determine what poses work best. Videos with tips on posing, along with funny insights about being a photographer, are available on her Instagram and TikTok, both @facingwestphotography. She’s found a community of other photographers on social media: “Everyone is so helpful and friendly.”

In addition to being self-taught when it comes to

While still a few years away, in college the

definitely focus more on landscapes and nature,” says Cheyenne, a sophomore at Central High School in Burlington.

young entrepreneur hopes to study photography and graphic design. She says she’d love to be a photographer in Colorado, perhaps even specializing in weddings and engagements. “I just love seeing the true love that people have … I think it makes beautiful photos.”

“She just took off with it,” says Phil Anderson of his daughter’s passion for photography, beginning with her first camera. “I’m pretty proud of her.”

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Home Is Where the Hearth Is

Visit our show room to see over 40 burning models on display. See a wide selection of electric, gas, and wood fireplaces designed to enhance the warmth and beauty of your home. You’ll also find a full line of mantels, fireplace screens, and hearth accessories to complete the picture.

Sales • Service • Installation

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 SUBURBAN SUPERDAD 

R-E-S-P-E-C-T TO SUPERDAD, THIS MEANS REMEMBERING WE’RE NEIGHBORS AND TREATING EACH OTHER ACCORDINGLY

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ou can chalk it up as yet another pandemic disappointment.

From my daughter’s earliest years, I had circled 2020 as a year for a big step in her education. Not so much because she would be in eighth grade. That’s just middle school.

Rather, it would be the year she began to develop a key life skill — the ability to literally chart her own course.

I had it all planned out. She would pick the destination, and then we would take a day and head into Chicago, where she would guide us using nothing but the CTA, and perhaps a cab or two as necessary.

By the end of the day, the plan was for my young one to have gained a greater understanding of her world, to ratchet down fear of the unknown and different, and to move forward with a newfound confidence in her own abilities to move among this extended neighborhood. (Not to mention to learn how to get to some really cool places and experiences on the cheap.)

Then the world shut down, and a day spent navigating the art palette of the various CTA lines became something like a luxury, a distant idea from a time long ago. Of course, the world will return to normal, one day. And the postponed wayfinding lesson will again find its way out of the station.

But the pandemic season, as it turned out, has offered the opportunity to place the emphasis on a slightly different set of key life skills.

When it comes to these skills, your priorities will most certainly differ from mine, at least slightly.

Perhaps more. But given enough time, every parent will be able to generate a list of life skills they’d like to impart, developed through a unique blend of instruction and experience, that a child should possess before they leave the nest.

Of course, most of us will aspire to give our

children the highest quality education we can. It is why so many of us choose to live (and pay some of America’s steepest property taxes) in these suburban communities we call home.

But these life skills are something quite different entirely.

You, for instance, may be a very good parent. And your children may, indeed, be the brightest lights in the heavens, future leaders of humanity.

But I won’t be able to help but hold you in slightly less esteem should your child reveal they never learned how to change a flat tire on their own car.

Or that they somehow made it to adulthood without knowing how to prepare a meal that required the use of pots, pans and an actual list of ingredients.

Or that they never learned to find their way, across the country, around the block or around a major American city, without the aid of Google Maps.

But what’s truly remarkable about these life skills — and what sets them apart from lessons learned in a classroom, or summer camp, or perhaps a vocational program — is the way they are often imparted.

They can be transmitted in the kitchen, on the road, in the garage, in so many settings, far from any formal schools.

Often these lessons are absorbed gradually, bit by bit, without us even realizing any knowledge is being transferred.

It’s why, amid this pandemic, it has been intriguing to see the lessons our kids have been absorbing.

Such lessons can be seen in many places, but few environments may offer a better window on our current condition than in restaurants. There, news reports regularly include pleas from workers and restaurant owners alike for patience, and perhaps a dose of kindness, from customers described as rather on edge, on good days, if not downright nasty, in ways they would never have dared prepandemic.

It is almost as if people have forgotten the lessons they should have learned, that others will judge you based on how you treat others — and especially those whose job it is to bring you the food you ordered, to clean the toilets and sinks you use, and to make sure your life continues humming along, even amid a pandemic.

We, as a society, are in the midst of a raucous debate, over how we are now to live, in these (hopefully) waning days of the COVID pandemic. In a free society like ours, such vigorous debate should be welcomed, not shied away from.

However, while recognizing the necessity of such debate, consider this a call to my fellow parents.

Amid such a time of strife, it falls to us to find some way to remember we are neighbors, to find some way to move beyond simple judgments and labels. To recognize all of us are struggling through this, and to stop treating each other as enemy combatants, or merely as viral vectors of contagion.

At a minimum, can we stop being, well, *horses’ heinies* to each other? Can we be better?

Because remember, folks: No matter what we decide now, the future will actually be decided by our kids.

And every day, whether we see it or not, they are watching, and learning, from us.

 Jonathan Bilyk writes about the triumphs and travails of being a modern-day dad who legitimately enjoys time with his family, while tolerating a dog that seems to adore him.

He also doesn’t really like the moniker “Superdad” because it makes it sound like he wants to wear his undergarments on the outside of his pants.

(Also, the cape remains on back order.)

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Artist OF THE MONTH

LISA HOLZL The Tri-Cities are booming with arts and artists — perhaps nowhere more vibrantly than Batavia’s Water Street Studios, which hosts events, galleries and up to 25 artists in residence. Each month, Kane County Magazine and Water Street Studios are partnering to highlight artists and their work.

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fter 30 years in graphic design, Lisa Holzl took her passion in another direction. She tried art — specifically in the form of an art journal.

“I was diagnosed with lupus in 2009,” says Holzl. “For eight years my health was up and mostly down. I needed to find a way to switch my focus from myself. That is where my art journey began.”

Working mostly with acrylics and in the abstract, Holzl has found art helps her let go of perfection. “I put headphones on and listen to worship music while I allow the brush to make marks on the canvas,” she says. “I also enjoy painting over older pieces to develop deeper textures.”

When it comes to art, she notes that adults could learn from kids, who she says “are the most open to art.” You can’t make a mistake in art, she says. “Allow yourself to let go and find your inner child.” This is seen in her work, particularly a 2020 project in which she explored drawing faces using charcoal. According to Holzl, “I wasn’t great at it, but I didn’t want perfection. I wanted to have fun.”

Holzl has had a workspace within Water Street Studios for the last three years. She’s also a board member and an art instructor. “The most important part of me as an instructor is empowering my students to let go. Leave it on the canvas,” she says.

On Sept. 10, her first solo art show at Water Street is scheduled to open in the upstairs gallery. She’ll be showing her new anatomy series, which she hints at in “Anatomy Heart” (shown on opposite page). “This piece has many layers and textures,” she says. “I like to represent life into my pieces.”

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DETAILS OF LISA HOLZL’S WORK: To purchase or learn more about her creations, visit www.1drop2wellness.com or www.waterstreetstudios.org/shopwaterstreet.  Cocktails in the Park: 24x36, live painting donated to silent auction at Batavia’s Cocktails in the Park event  Face Portrait: canvas using acrylic paint and fluid ink, 20x20, $200  Healed: canvas, 10x12, sold  Charcoal Face: mixed media paper using pen and charcoal, 8x10, practice sketch  Anatomy Heart: canvas, 20x16, $200

Lisa Holzl began painting in 2017. She calls herself an emotional artist, using art to give voice to emotions. She’s also an art instructor and board member at Water Street Studios. Learn more at www.1drop2wellness.com.

For more information on the artist of the month, head to www.waterstreetstudios.org or the organization’s social media pages.

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YOUR CHILD’$ CREATING A SAVINGS PLAN FOR HIGHER EDUCATION

S

eptember may not be the first month of your child's school year, but by now, you're hopefully finding a rhythm and settling down into a routine. If this makes you look around and realize the kids or grandkids are getting older, you're not alone.

Inevitably, you will allow yourself to think about what your child will do after high school. Your focus may start on what type of school they may attend and what they may choose to study — which are far more pleasant topics than how this all will be paid for. Out of curiosity you may grab your phone, search for a favorite college and look up what it will cost to attend. This is the point where your knuckles turn white as you tightly squeeze both the phone and the glass in your hand.

As the sampling of some popular regional institutions shows, the current published costs of attendance can be intimidating. The picture becomes more serious when you consider the amount you would need to plan for if you have a child born in 2021 who would attend a school for four years starting in 2039.

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TUITION/ROOM/ FEES*

PROJECTED TOTAL COST 2039-2042**

Indiana University, Bloomington (Non-resident)

$51,222

$531,300

Northwestern University, Evanston (Resident)

$78,654

$815,858

The University of Iowa, Iowa City (Non-resident)

$46,789

$485,153

The University of Wisconsin, Madison (Non-resident)

$53,613

$556,123

University of Chicago (Resident)

$81,531

$845,706

University of Illinois, Urbana-Champaign (Resident)

$47,444

$492,193

INSTITUTION

*Published annual tuition, room & board, and required fees. **Assume 5% annual increase and student attends for four years starting in 2039.

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Unfortunately for your wallet, the aid you may receive from the government, colleges and private scholarships often only cover about onethird of all college expenses. The sooner you start saving, the better off you will be in the long run, and even modest savings can grow into significant investments by the time your child is ready to head off to school.

HERE’S HOW TO GET STARTED SAVING P Save money methodically via payroll deduction or via another systematic investment method. (Your financial advisor should be able to help you with this.)

P Consult your financial advisor and collaborate to develop a plan with milestones for achieving your child’s educational goal. As your children get old enough, have them periodically accompany you when meeting with your financial advisor, allowing them to learn and become engaged in the process.

P When they are old enough to get a job, have your children contribute half of their earnings into their college savings fund.

P Save and invest windfalls such as inheritances, income tax refunds or bonuses.

P Increase the amount you save by 5% each year to keep up with the college tuition inflation rate.

P Ask relatives to contribute to the savings account in lieu of gifts.

P Keep your savings and investment plans a priority.

P Make sure to not carry credit card debt and to maintain an emergency fund as this will help keep you from having to “raid” college savings to cover other expenses.

Strategies for investing for college are many and cannot be adequately covered in this single article. Contact us to discuss ways your money can work as hard as you do.

This material is intended for informational purposes only and should not be construed as legal or tax advice and is not intended to replace the advice of a qualified attorney, tax advisor, or plan provider.

Photo by Indre Cantero

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 Tom McCartney and Sharon Piet are teammates at My Advisor & Planner and are Registered Representatives and Investment Adviser Representatives with M Securities.

Securities and Investment Advisory Services are offered through M Holdings Securities, Inc., a Registered Broker/Dealer and Investment Adviser, Member FINRA/SIPC. My Advisor & Planner is independently owned and operated.

Tom and Sharon can be reached at info@mapyourfuture.net, at 630-457-4068, or you can visit them at www.mapyourfuture.net.

BUSINESS & CIVIC SEPTEMBER 2021

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