MEN’S EDITION

JUNE 2015

Guys With Cool Jobs

Dimitri Kallianis owns Th in Wadsworth and rece e Shanty restaurant international high-qua ntly established an lity olive oil company. Inside, meet professio Gofron, expert walleye nal angler Mike catcher. page 8

MEAT MASTERS

How two unique butchers keep their counters current page 19 1 | JUNE 2015 | LAKE COUNTY MAGAZINE

COOL COLLECTOR

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Illinois Vein Specialists, I needed a walker.â€?

Dr. Stephen P. Rivard (L.) and Mr. Joe Kainz (R.), inside Joeâ€™s Onion Pub

oe Kainz is Barringtonâ€™s well-known proprietor of The Onion Pub. He became a patient of Illinois Vein Specialists in 2010 after his orthopedic surgeon became concerned that Joeâ€™s knee replacement surgery was not healing properly and requested a consult. Joe could not move comfortably, required the aid of a walker and just was not recuperating from his knee surgery. This was not the plan.

Thinking back, Dr. Stephen Rivard, medical director of IVS, recalls: â€œBelow the knee, his legs were 19 inches in circumference and so hard and taut I doubt a needle could have penetrated the skin. My initial diagnosis of hypertensive venous disease was immediately and definitively confirmed by our Doppler Sonography equipment. Joe was scheduled for endovenous laser closure of the severely incompetent veins in his legs and as his circulation improved he began walking again without the walker in less than a month.â€? Joe smiles: â€œWhen I learned that Illinois Vein Specialists was moving in right next door to us in the Lake Barrington Professional Center, I knew weâ€™d be doing business together. Our selections of in-house, craftbrewed beers are mighty popular and our pub grub canâ€™t be beat. But, little did I know Iâ€™d be the one paying the bill . . . but Iâ€™m sure glad I did.â€? A BROAD MEDICAL MISSION While it may seem a bit boastful, such results are common at Illinois Vein Specialists. Dr. Rivard has become the go-to physician when other doctors are having trouble diagnosing the reasons for lack of patient progress after hip and knee replacement, and general wound healing. He has also found venous circulatory improvements can aid neuropathy sufferers and can even ease the pumping burden of those with congestive heart failure. Spreading the word about the broad implications of venous diseaseâ€” quite apart from obvious important medical issues like varicose veins and the less serious spider veinsâ€”is very much a part of the mission at Illinois Vein Specialists.

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Dr. Rivard pointed out some little known facts: â€œIt is not generally understood that three-fourths of all circulatory problems relating to poor wound healing and ulcerations are problems with venous stasis and poor oxygenation from veins rather than with arteries. Nor is it understood that people have about 400% more venous capacity than is needed; thatâ€™s why we can eliminate those big, painful, ropey veins some patients suffer from without impairing circulation. Finally, vein disease and complications impact about 25% of the population and are not necessarily a function of age.â€? PHLEBOLOGY: THE NEWEST MEDICAL SPECIALTY Phlebology is the name of the Board Certified Specialty that diagnoses and treats vein disease. Dr. Rivard, who began his career in Emergency Medicine and practiced at Good Shepherd Hospital, is among the very first group of physicians in the US to be Board Certified in Phlebology (and one of the few physicians so certified in IL). Heâ€™s also Certified in Vascular Ultrasonography, which is the essential diagnostic technology used in Phlebology. This combination serves as the foundation for everything that happens at IVS. Illinois Vein Specialists opened in 2009 and has a staff of a dozenâ€”physicians, medical technicians, ultrasound specialists and administrative personnel. Since then they have helped well over a thousand Barrington-area patients. â€œOne of the things I like the best about specializing in vein disease is the opportunity to meet wonderful people like Joe Kainz; being able to help them is the reason I get up in the morning.â€? To find out how Illinois Vein Specialists, A Center of Excellence in the Diagnosis and Treatment of Vein Diseaseâ„˘, might be able to help you: call for an appointment at 847-277-9100, stop by our offices at 22285 Pepper Rd, (suite 105), Lake Barrington and look at our â€œbrag bookâ€? or visit us on-line at www.Illinoisveinspecialsts.com. ÂŠ 2012 Illinois Vein Specialists. All rights reserved.

LAKE COUNTY MAGAZINE | JUNE 2015 | 3

DID YOU MARRY YOUR BESTIE? Family columnist Michelle Stien writes about the evolution between her and her husband from friends to more than friends.

22 INSIDE home & lifestyle 8 A GUY WITH COOL JOBS — Meet Dimitri Kallianis. He runs a well-known restaurant in Wadsworth and recently started an international olive oil company! 12 cool collector — Richard Hamlin just can’t help himself when it comes to classic cars. 13 walleye whisperer — When it comes to fishing, professional angler Mike Gofron knows how to catch them.

dining & entertaining 19 meat masters — Two unique meat providers discuss their products and what keeps customers coming back.

FOCUS ON family 22 is your spouse your bestie? Family columnist Michelle Stien writes about the evolution between her and her husband from friends to more than friends.

health & wellness

out & about 28 artist profile — Roger Shule of Antioch shares his watercolor titled “McHenry County Farms.” 30 calendar of events — Check out a variety of local events, courtesy of our own Planit Lake website!

24 to screen or not to screen — Learn the risk factors for prostate cancer and what the benefits are of screening for it.

Business & civic 26 woman of distinction — Meet Mary Ross Cunningham and learn how she strives every day to make Lake County a better place.

Learn about the benefits of getting screened for prostate cancer and lifestyle changes to help prevent it. Page 24 4 | JUNE 2015 | LAKE COUNTY MAGAZINE

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LAKE COUNTY MAGAZINE | JUNE 2015 | 5 adno=0317898

Hi, Lake County! I’m excited to be the new editor of Lake County Magazine and I intend to serve you well. After all, I have a vested interest in us. I have been designing this magazine since its inception in 2010. My husband and I have lived in nearby McHenry County for 11 years now. We have two children who attend one of our local school districts. (The Boy will go to high school next year! Yikes!) We spend the free time we can find enjoying the many benefits of living in this area — restaurants, parks, lakes, indoor water parks during the winter and really comfy movie theater chairs. I’m a native Texan, die-hard Longhorn fan and family taxi driver — there’s probably not a soccer field/ complex in the state I haven’t visited at this point. But enough about me. We have plenty of time to get to know each other. Let’s talk about Boys. Grown-up boys in particular. OK ... they’re sometimes called Men. June is Men’s Health month so Lake County Magazine has traditionally chosen this month to feature the men in our communities. And this month we have plenty to feature!

We have one guy with a couple of really cool jobs, guys with really cool cars and fishing accomplishments, butchers and doctors. Oh, my! Don’t worry, we haven’t forgotten about you (our main audience) Women! Discover whether or not you married your “bestie,” meet a Woman of Distinction honoree, and more. I’m looking forward to the months ahead and the great stories we are fortunate enough to share with you. If you have a suggestion, comment or just want to complain that it’s not hot enough out there to be summer (Texas ... remember), feel free to send an email or drop me a line. I always love hearing from our readers.

Editor / Senior Designer Allison McCaleb 815-526-4485 amccaleb@shawmedia.com

Enjoy June and see you next month.

Allison McCaleb Managing Editor / Senior Designer

Published by Shaw Media 1100 East Washington St., Ste. 101, Grayslake, IL Phone: 847-223-8161 Fax: 847-543-1139 www.LakeCountyMagazine.com

amccaleb@shawmedia.com 815-526-4485

Publisher Kate Weber 815-526-4400 kweber@shawmedia.com Coordinator Kelli Murray 630-427-6263 kmurray@shawmedia.com Account Manager Randi Grossman 847-231-7511 rgrossman@shawmedia.com Correspondents Melissa Riske, Elizabeth Harmon, Yvonne Benson, Angela Sykora, Michelle Stien Photographers Joe Shuman, Candace Johnson, Bill Oakes

ed letter

Lake County Magazine is available by subscription for $24 a year. If you would like each month’s edition mailed to your home, send payment information and address to Lake County Magazine, 7717 S. Route 31, Crystal Lake, IL 60014 or by email at subscriptions@shawmedia.com.

FOR THE BOYS on the

COVER

Dimitri Kallianis not only operates one of his family’s restaurants, he also recently started Lonely Olive Tree Organics, a company providing high-quality extra virgin olive oil to our community and the world. Read about some more men who are doing what they love for a living. Starting on page 8.

6 | JUNE 2015 | LAKE COUNTY MAGAZINE

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To Your

Health!

5 Olive oil is an integral part of the Mediterranean diet, which has been found to have many health benefits. Photos provided 8 | JUNE 2015 | LAKE COUNTY MAGAZINE

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Wadsworth Restaurateur Expands The Family’s Business And Vision For The Future

6 Some of the products available from Lonely Olive Tree Organics.

By ELIZABETH HARMON

estaurateur Dimitri Kallianis’ creativity and passion helped The Shanty restaurant in Wadsworth gain regional and national attention. Expanding on that creativity, Kallianis also has launched an international olive oil company called Lonely Olive Tree Organics. “My passion is to create and continue to evolve. My parents and grandparents have taught my siblings and I from a young age that there is no secret to success — hard work is essential in anything you want to accomplish in life,” Kallianis says. Lonely Olive Tree Organics was inspired by Kallianis’ appreciation for the organically grown, non-genetically modified early-harvest olive oil produced by the olive trees his family has owned for five generations. The trees are grown at the highest elevation of Mount Taygetus in the historic territory of Sparta, Greece.

THE BENEFITS OF OLIVE OIL

Olive oil is an integral part of the Mediterranean diet, which has been found to have many health benefits. Those who regularly consume olive oil are at less risk for cardiovascular diseases, high cholesterol and even some types of cancer. Growing demand for olive oil in the U.S. has led to an explosion of brands, as well as consumer confusion over the types and quality of oils on the market. The olive oil that is the most beneficial to one’s health is classified as Extra Virgin, which is produced from the first pressing of the olive and is processed without using chemicals. Depending on the country of origin (Greece, Italy and Spain are the world’s leading producers) various olive oils may have a rich gold to greenish-gold color, and a fruity, spicy or herbal taste and aroma.

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True extra virgin olive oils also will have an acidity level under 0.9 percent. “I urge consumers to study product labels and to know that it’s important to look for an acidity level of less than one percent when purchasing olive oil, because the higher the acidity, the shorter the shelf-life, which makes it less health beneficial,” Kallianis says. “My family’s organic extra virgin green olive oil has an FDA certified acidity level of 0.3 percent.” Not only is the Kallianis family’s organic olive oil ranked in the highest categories compared to others, it also is unique within the country of Greece. Their olives are handpicked in early winter, cold-pressed within 24 hours and bottled within a 10 mile radius of the pressing mill in the mountains of Sparta, Laconia Greece. “For as long as I can remember, my father has been bringing over batches of our olive oil to use in our restaurants,” Kallianis says.

“To be honest, I thought all olive oil was like ours, but as I grew older and began cooking, I learned that wasn’t the case. This inspired me to travel back to Greece regularly and start my own company distributing our olive oil. I take a lot of pride in expanding the distribution of Lonely Olive Tree Organics. I’m proud that celebrity chefs and home cooks from all over America use and appreciate our products. We harvest with purpose and it has proven successful.” In addition to the organic olive oil, Lonely Olive Tree Organics also produces mountaingrown, natural black olives and a pure olive oil soap called Nota. These gourmet products are sold in over 5,200 locations internationally through retail and food service distribution. They can be purchased locally at The Shanty Restaurant, Captain Porky’s Restaurant, Mama K’s Restaurant, and local north shore retailers, including Mariano’s Fresh Markets and Sunset Foods Grocery Stores as well as through Amazon.com.

FUTURE EXPANSION

5 The Shanty in Wadsworth will undergo an expansion this year.

DINING & ENTERTAINING

Organic olive oil distribution is not the only Kallianis business poised to expand, however. The family’s pair of restaurants — The Shanty and Captain Porky’s — located next to one another on Wadsworth Road and Route 41 in Wadsworth, are also expanding. 4 Continued on next page LAKE COUNTY MAGAZINE | JUNE 2015 | 9

3 The Rustic Charcuterie Board appetizer at The Shanty is a collaboration of ingredients from around the world.

6 The Apple Brandy Braised Pork Shanks are just one of the delicious items on the menu at The Shanty.

“I believe The Shanty’s success is due in part to our creative, ever-changing cuisine and our culinary team, which is currently serving our 11th menu in nine years,” says Kallianis. Once located on the east side of town on Wadsworth Road, Captain Porky’s moved next door to The Shanty in 2010. “Captain Porky’s is run by my father, Dino, along with my brother, George, and sister, Notah. Next door is The Shanty, which is run by my mom, Elaine, and I. That’s the family dynamic of the two restaurants and we have a great staff who we feel are a part of our family as well,” says Kallianis. This year the Kallianis family will break ground on another Shanty expansion which will contain a banquet facility, outdoor seating, a larger bar area and a kitchen roughly three times the size of the current cooking space. The expansion will be constructed of local wood and stone and have a character all its own. The menu will include favorite signature items from The Shanty’s menus, as well as new offerings that have been developed exclusively for the new space, which will open in 2016. “Our family, staff, and Wadsworth residents are excited about the expansion,” says Kallianis. “I’m happy to say that the space The Shanty currently occupies will not be changed and the new addition will have access from The Shanty, providing additional

10 | JUNE 2015 | LAKE COUNTY MAGAZINE

seating, more bar space, private party rooms, outdoor seating, and more parking. “The expanded kitchen will give our restaurants more space to continue the ever-changing evolution of our menus. My goal is to always improve and to continue getting better. I believe that we are better now than we were five years ago, and we’ll be even better five years from now. There is always room for improvement and learning in our business,” Kallianis says.

HEALTHY ADDITIONS

One direction growth will likely take place at The Shanty is an increase in adding local, farm-fresh food to the menu. “My father also is a farmer in Bristol, Wis. He believes in using organic, natural and locally-produced foods when available, and that has filtered down into our restaurants,” says Kallianis. “At The Shanty, we serve items from my father’s farm on a daily basis, such as natural, certified lamb burgers and organic goat cheese used in our wonton appetizer. We also serve specialty, naturally-raised beef from a farm in Libertyville and free-range organic certified eggs from Tempel Farms across the street from The Shanty. We have a handful of local farmers who supply our

DINING & ENTERTAINING

3 The Shanty plans to increase its usage of local, farm-fresh food to its menu.

restaurants with seasonal ingredients and we are always interested in finding more,” says Kallianis. When dining at The Shanty after 4 p.m., one can experience the Kallianis’ organic extra virgin olive oil first-hand as it’s paired with a complimentary table setting of roasted red bell pepper hummus topped with crushed black olives and freshly baked bread made inhouse. This starter is an exact replica of what the farmers eat during olive harvest season in Sparta, Greece. “Our family is very passionate about the future of our olive oil company and our restaurants,” says Kallianis. “We appreciate everyone’s continued support over the years.”

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Classic Collector Richard Hamlin just can’t help himself when it comes to cool cars By Angela Sykora

Next thing you know you’re driving down the road and you see another one for sale and it’s like, oh, I like that, too. You just keep going.”

5 (At top and above) Richard Hamlin has a massive Make no mistake, car collection. Photos by Candace Johnson though. Building a ichard Hamlin admits he has an classic car collection addiction, with no plans to end it. like Hamlin’s is costly. as a general contractor. He has owned Ground “Every American boy loves cars, Aside from the purchase price, and whatever is Up Snow & Ice Control in Grayslake for 23 no?” says Hamlin, 46, of Antioch. spent on restoration, Hamlin says the biggest years. expense he incurs is insurance and license His enviable “toy” collection includes 13 Hamlin’s own approach, and advice for anyone plate registration. Proper storage also must be classic cars, a Sonic boat, a 2006 Jaguar XJS considering their own classic car purchase, is considered. and three Harley-Davidson motorcycles. to “find something middle of the road that runs, brakes and is safe and sound. “It’s an addiction,” Hamlin says. “You get into Hamlin says he made most of his money a classic and it reminds you of your childhood. building and remodeling million dollar homes “Do other things yourself like wheels, exhaust, paint, incidentals, thrills and frills. It’ll be a learning experience, then you move on from 6 Cadillac hood ornament. there. Dabble in it.”

Hamlin recommends having someone who knows about classic cars, such as a mechanic or car buff, survey the vehicle before you buy it.

4 See TOYS on page 14 12 | JUNE 2015 | LAKE COUNTY MAGAZINE

HOME & LIFESTYLE

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Walleye Whisperer When it comes to fishing, Mike Gofron knows how to catch ’em By Angela Sykora

ith the Chain O’Lakes in our backyard, fishing is a popular pastime for many Lake County residents.

For Mike Gofron, 50, of Antioch, fishing is much more than a relaxing way to spend a weekend. He is regarded as one of the most accomplished walleye fisherman in the world, having fished in professional tournaments since 1989.

and caught a bullhead. I raced home with the bullhead in this tub with my worms. The tub weighed more than I did!” Gofron also remembers dragging home carp on a stringer, then burying them in the garden as a means to rid the channel of them. He found it easy to catch bass as well, and soon became intrigued with a more elusive fish — the walleye. “Walleyes were a mystery to me,” Gofron says. “It was more of a challenge to catch them. They’re there one day and gone the next. The old-timers didn’t know how to catch

CHECK IT OUTlf-

the walleye out of the Fox Chain, but I went out there and figured it out.” Gofron’s favorite walleye tactic is finesse jigging. Jigs are a type of lure that bounce along the bottom of the water to attract fish. Gofron developed new jig designs to fish in water as shallow as six inches. His advancements have benefited walleye anglers across the country. Walleye fishing is most challenging when the water is high and dirty, “like chocolate milk where you only see half an inch down,” Gofron says. The largest walleye Gofron caught was a 13-pounder in a tournament on Lake Erie.

4 See WALLEYE on next page

Gofron se a book, published A : “My Story pert x E e y Walle hich Speaks,” w t a is available . om .c n o fr o MikeG

To his credit, Gofron has a record 37 top 10 Professional Walleye Trail finishes, two Angler of the Year titles, and Top Gun and Sportsman of the Year honors, among other accolades. In 2004, Gofron achieved a Gold Medal victory at ESPN’s Great Outdoor Games in Madison, Wis., where he fished with legendary bass fisherman Denny Brauer. “They said there were more cameras there than the Super Bowl,” Gofron says. Though he owns an excavating business, professional fishing has proved most lucrative for Gofron, who estimates he’s won about $1 million at tournaments. A lifelong Lake County resident, Gofron began fishing as a child, venturing out on his own to fish the channel for bluegills and crappies when he was about 12.

3 Mike Gofron likes to use “finesse jigging” as his method to catch walleye. Photos provided

“I remember, distinctively, it was a Sunday and I had my worms in a basket tub. I carried that down to the channel, sat on the pier l a k e c o u n t y j o u r n a l s . c o m /m a g a z i n e

HOME & LIFESTYLE

LAKE COUNTY MAGAZINE | JUNE 2015 | 13

4 WALLEYE continued has always been very supportive of his passion for fishing. When time allows, he enjoys fishing with his son Kyle, 17, and daughter Lindsey, 21.

“Those are very challenging tournaments to get a fish to bite. A lot of bait fish in the system also makes it harder to catch fish.” Gofron offers walleye fishing tips on his website, MikeGofron.com.

3 The largest walleye Gofron has caught was a 13-pounder. said, “Perfect practice makes perfect fishing.” “I’ve always respected that,” Gofron says.

More tips can be found in his self-published book, “My Story: A Walleye Expert Speaks,” which can be purchased on his website. He says he wrote the book to promote the sport and lend his expertise to others.

He enjoys fishing on the Mississippi and Missouri rivers most. On average, he participates in eight tournaments per year, traveling all over the country. He’ll head to Canada in August and North Dakota in September.

The advice that always stuck with Gofron was from renowned fishing expert Al Lindner, who

“My wife (Tami) is used to me leaving for tournaments,” Gofron says, noting his family

4 TOYS continued “Find somebody to look over the vehicle who knows what they’re looking at,” he says.

you really learn a lot. Body language is the key. Anyone can sit in front of a computer and read you something. Talking face to face, you find that gem. That’s where the fun is.”

While some buyers put a lot of stock in a car’s mileage, that number means nothing to Hamlin. “I’ve got trucks at work with 300,000 miles that run better than trucks with 70,000 miles. I never even look at [mileage].”

Over the years, Hamlin has resold seven of his cars to make room for new purchases and to pass on the enjoyment. He knows he’ll never get back the sweat equity, and he’s not concerned with turning a profit.

Hamlin, who does much of his own restoration work, says he takes pride in being a “gearhead” who can talk about the inner workings of his cars, as opposed to just showing them off.

“If I paid $20,000 and put $5,000 into it, I’ll sell it for $25,000. That way, someone else can enjoy it like I have, then I’ll move on. I’m satisfied when someone gets to enjoy it for the right price and you see them around town driving it.”

“When I go to a car show and a guy says ‘I don’t know’ when I ask him something, I’m done talking to him. People want to hear the fun stuff. ‘Where’d you find that?’ ‘What do you got for power under the hood?’” The treasure hunt for car parts is as thrilling for Hamlin as finding the car. He never misses the spring and fall swap meets at the Jefferson County Fairgrounds in Wisconsin. “I love the swap meets because that’s where

THE CARS HE OWNS 1950 Chevy Fleetline Fastback 1951 Cadillac 1958 Chevy Apache pickup truck 14 | JUNE 2015 | LAKE COUNTY MAGAZINE

One of the highlights of Gofron’s professional fishing achievements was being inducted into the 2015 National Freshwater Fishing Hall of Fame. A ceremony will be held during a tournament in Green Bay, Wis., later this year. “It was awesome,” Gofron says of the induction. “Your peers have to elect you. “Of all the achievements I’ve pictured in the back of mind, I always thought, man wouldn’t it be nice to do that? And I did. It’s pretty cool.”

Hamlin says he doesn’t have a favorite car in his collection, but he can tell you which model he thinks is most valuable — his 1970 Monte Carlo with a factory original 4-speed manual transmission. “That’s a piece of American history. The chance of that one going somewhere is zero,” Hamlin says.

1963 Buick Riviera 1966 Buick Rivieras (two) 1966 Chevy Caprice 1966 Chevy Impala 1967 Ford Thunderbird

1970 Chevy Monte Carlo (firstyear, factory 4-speed) 1971 Lincoln Mark III 1979 Chevy Monza 1982 Buick LeSabre

HOME & LIFESTYLE

5Hamlin prefers to do restoration work on his cars personally.

OTHERS

“In the spring, when water is cold, think slow presentation and small bait. As water warms up, speed up presentation. Typically, in spring, water is going to be dirty. Go with high visibility baits like [the color] chartreuse,”Gofron says.

At home, Gofron prefers fishing the Fox Chain when the water is calm and the dirt has settled. “You get around the bridges and catch really nice fish.”

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GORGEOUS GURNEE HOME WITH POOL

GURNEE BITTERSWEET WOODS

This home has been extensively renovated to like-new status. 4596 sq ft on .85 acre fenced yard w/new deck & Executive 4 bedroom + loft home with plenty of bells and whistles. 3 1/2 baths, 3 car garage. Architectural pool. Garage has huge workshop in the back & finished room overhead. Tall ceilings, open flow, dramatic entry, molding. 2 Fireplaces. Spacious master suite w/walk-in closet & luxury bath. Finished basement has a den with 1st fl master suite, huge bsmt w/fireplace. Gourmet kitchen w/granite & stainless. Sunroom. 2-sty family room. fireplace, bedroom and full bath. Enjoy summers on the large sundeck overlooking the fenced yard. $459,900 Too much to list! $597,000.

WOODED LOT W/POND & WATERFALL

STUNNING GURNEE EXECUTIVE HOME

Wadsworth’s Mill Creek Woodlands.his home is nestled in the woods on this private 1.5 acre lot complete with This spacious home is beautifully done with upgraded hardwood floors, 42”cherry cabinets in the kitchen with private pond and waterfall - for the nature lover! Loft overlooks the vaulted living room and foyer. Maple floors. center island, breakfast bar, and large eating area. 9’ceilings on the main level. Basement has a finished office. SlidVaulted master bedroom w/luxury bath. Huge family rm w/fireplace open to kitchen with granite tops & stain- ing doors lead to the brick paver patio. Brick mailbox. 3 car garage! Must see new listing! less appliances. Finished bsmt adds office, rec room, bath, kitchenette, bedroom. Possible in-law arrangement. $389,000

SHARP GURNEE 4 BEDROOM HOME

Upper hall overlooks vaulted great room w/see-thru ﬁreplace shared with living room. Spacious kitchen. Master has whirlpool bath. 3 car garage. In fantastic condition! Open, light and neutral. A clean palette to personalize to your personal decorating colors. Don’t miss it! 1st ﬂoor den. Security system. Juliet balcony overlooks the family room. Designer built-in display niches. Some furniture can stay. Priced to sell! $410,000.

l a k e c o u n t y j o u r n a l s . c o m /m a g a z i n e

GURNEE COUNTRY HOME

Enjoy nature and bring all your toys and equipment! Charming rustic home with 2 large pole buildings, and barn with loft allowing for parking of up to 16 cars! Commercial-size doors on buildings are convenient for RVs, boats, trucks, etc. Beautifully maintained 1.3 acre lot. The home maintains the rustic feel with wood ﬂoors, walls and ceilings. You’ll love it! $325,000

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16 | JUNE 2015 | LAKE COUNTY MAGAZINE

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LAKE FOREST & LIBERTYVILLE VISIT WWW.FORESTBOOTERY.COM FOR MORE INFO

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LAKE COUNTY MAGAZINE | JUNE 2015 | 17 adno=0317956

WILMOT MOUNTAIN F LEA MARKET

OPEN EVERY SUNDAY

Hours: 7am - 3pm ADMISSION $1

(Children 6 and under are FREE)

We are proud to be the LARGEST flea market in Kenosha County and in the Chain O’Lakes area with 150,000 sq ft. sales space for over 400 vendors. The market located at Wilmot Mountain Ski Area in a beautiful country setting, on the IllinoisWisconsin border just 5 miles west of Antioch, IL! L!

HUNDREDS OF VENDORS & THOUSANDS OF CUSTOMERS! 18 | JUNE 2015 | LAKE COUNTY MAGAZINE

11931 Fox River Rd., Wilmot, WI 53192 l a k e c o u n t y j o u r n a l s . c o m /m a g a z i n e

262-716-5716 • www.wilmotmountainﬂeamarket.net

MEAT MASTERS Two unique meat providers discuss their products and what keeps customers coming back By Angela Sykora

here’s something in the air, wafting through the neighborhood on a warm Sunday afternoon. It’s the unmistakable aroma of meat searing on a backyard grill. After a long, cold winter, ’tis the season to barbecue.

talked with two businesses that have been providing keen carnivore quality meat and service for years — Tony’s Butcher Shop in Grayslake and Lester’s Bison Farm in Salem, Wis.

20-minute drive from Antioch.

Where Bison Roam

The farm includes a country store that sells bison products including ground bison, filets, bacon, sausage and jerky along with pork, seafood, farm-fresh eggs, chicken, beef, elk, caribou, pheasant and more.

If you’re looking for something a bit more adventurous in the meat category, Lester’s Bison Farm in Salem, Wis., is about a

Bison, like beef, is a protein-rich red meat, only much leaner. “People want a better quality of product and bison are unique because the animal is so healthy and lean,” Lester says. “The fat content of the bison is 2.42 percent. Beef is 9.11 percent. The protein is so much higher for bison than cows and the iron content is very, very high.”

The most conventional means of preparing a grilled feast starts with a trip to the local grocery store meat department, where you toss a few packages of whatever’s on sale into the cart. But if you can find one, a good butcher shop is a cut above the rest.

5(At top) Bison on Lester’s Bison Farm in Salem, Wis., roam free around the ranch. 3(Left) Ron Lester says protein and iron content in bison are much higher than in cows. Photos by Bill Oakes 4 Continued on next page

As the summer grilling season gets underway, Lake County Magazine l a k e c o u n t y j o u r n a l s . c o m /m a g a z i n e

The bison roam free on 160 acres of farmland, owned by retired Marine Ron Lester, who grew up on a dairy farm and established his first bison herd in 1973.

DINING & ENTERTAINING

LAKE COUNTY MAGAZINE | JUNE 2015 | 19

5(Above) A Bison calf looks around Lester’s Bison Farm. There are between 70 and 75 bison at Lester’s farm and more than 20 new-born calves. 3(Left) A wide variety of food products are available at the farm including ground bison, filets, bacon, sausage and jerky along with pork, seafood, farm-fresh eggs, chicken, beef, elk, caribou and pheasant. If you’ve never tasted bison, “it’s got a sweet taste to it,” Lester says.

into the problem, get rid of it, and you’re green grass is on the other side.”

There are between 70 and 75 bison at Lester’s farm, and calves that have been born recently. Twenty-five to 30 bulls are processed annually at a nearby plant when they are 30 months old and weigh between 1,200 and 1,300 pounds.

Butcher on the Corner

“They’re all grass-fed, which makes a difference in taste,” says Lester, who recommends grilling bison slowly to medium rare. “Due to the fact that it’s so lean, if you overcook it, you’ll dry it out,” Lester says. No rub is necessary he says. “Why dilute the taste of the meat?”

Not bound for bison? Tony’s Butcher Shop in Grayslake does not advertise in traditional ways, but has a loyal following of customers which continues to grow through word of mouth. “You have to go out of your way to come to us. It takes a real foodie,” owner Chuck Hyatt says.

On many occasions, Hyatt has carried an order out to a customer’s car, only to spot bags from a big box store in the trunk, admittedly without meat because they didn’t find what they were looking for. Knowing he just made a new customer, Hyatt doesn’t mind that his shop wasn’t their first stop. That’s usually how it works, he says. “There’s not a week that goes by that someone doesn’t say ‘it’s my first time here.’” Hyatt says customers return to Tony’s because “They know they’ll consistently get what they want, and the size they want. They also know where it’s coming from.”

Lester’s bison, along with other meat products, can be purchased at the country store and online at LestersBisonFarm. com. Lester’s meat also is served at the AdLib GeoCafe in Lindenhurst, The Club at Strawberry Creek in Kenosha, Wis., and at other high-end restaurants. Lester’s Bison Farm also is a longtime vendor at the Grayslake Farmers Market. For nearly 40 years, Lester has been raising bison, selling bison meat and lending his expertise to other ranchers. He says he’s happy to share his knowledge about these animals with other farmers and consumers alike. In fact, Lester says mankind could learn a lesson from the bison. “The bison, when bad weather comes, walks through a storm, not with a storm. That’s my belief. When you have a problem you walk 20 | JUNE 2015 | LAKE COUNTY MAGAZINE

5 A variety of meat sits in the display case at Tony’s Butcher Shop in Grayslake. Photo provided

DINING & ENTERTAINING

l a k e c o u n t y j o u r n a l s . c o m /m a g a z i n e

Tony’s employs a shopper who regularly purchases meat from vendors at Chicago’s Fulton Market. They also contract with select businesses such as Omaha Steaks.

6 Tony’s Butcher Shop prides itself on building relationships with their customers. Photo provided

“If you want it, we can get it,” Hyatt says. Tony’s prides itself on building relationships with their customers and talking to them about their needs and how to prepare the meat. “If you go into a supermarket, 90 percent of the time you’ll never talk to a butcher. You come to us, everybody here is able to tell you how to cook that roast. You don’t get that at the stores. Nobody takes pride in it like owners and small shops,” Hyatt says. The most important grilling tip Hyatt gives his customers is to cook low and slow, which is common sense for meat like brisket, but is recommended for burgers too. He’ll sear a steak and gristle. on a hot grill, then move it up to the veggie “Nobody can touch our trims. If you bought rack to finish slowly, he says. a one pound steak [at a grocery store] and a And don’t forget the olive oil. “For steaks and quarter of that was waste, you’re still paying for chicken especially, it creates a coating on the the whole pound. When you come here and outside and adds moisture to any meat you get a pound of meat, it’s going to be a pound of cook.” edible meat. That’s how we treat everything we Are butcher shops more expensive than grocery give you.” stores? They can be, Hyatt says, but the extra cost is worth it because you’re not paying for fat Tony’s is known for their filets, beef that’s ground daily, kabobs in the summertime

and chicken and free-range turkeys at Thanksgiving. They’ve also created a niche for themselves by offering backyard pig roasts for family gatherings, weddings, graduations, fundraisers and other special events. “The schedule fills up very quickly. I started [the pig roasts] to get out of the shop and meet people. It’s always fun,” Hyatt says. For more information, visit TonysButcherShop.com.

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Did You Marry Your Best Friend? My husband and I recently celebrated our 11-year wedding anniversary

had planned to write a FaceBook post lamenting how I “married my best friend” based on a recent blogger’s piece about the same topic. But I found myself at a loss on what to say.

The author gives seven marital “tips” based on her nine years of marriage. While I could relate to several of her points, I could not shake No.1. “I did not marry my best friend.” Perhaps it was my defense mechanism getting the better of me. After all, I’ve said that phrase a million times and I kind of felt silly for being “one of those people” she was referring to with a “ugh.” Then I really started to think about whether or not my husband was my best friend after all. The blogger writes, “I met my best friend when I was 6-years old and she is still my best friend today. She knows every detail of my life, from my first kiss down to my deepest secrets.” Well, I’ve known my husband, Tom, since I was a child, too. While we attended different grade schools, we went to the same church and have several mutual family friends. We forged a friendship sometime around my junior year of high school. While our deeper friendship didn’t form until we

22 | JUNE 2015 | LAKE COUNTY MAGAZINE

were out of college — we had already tried dating each other with little success — he actually did know all my deepest darkest secrets, and I his.

and while I do use my girlfriends as my sounding board regarding Tupperware left in the sink, he’s the one I turn to for everything else.

I counseled him through relationships. He told me which guys I was dating were jerks and not worth my time. We stayed up late at night talking about bad breakups, funny memories from high school and most importantly we laughed together a lot. I’m not going to lie, there was always an underlying “tension” between us. We typically brushed it off when anyone mentioned it to us, and the rest of the time one of us was dating someone else or living in a different city. Our timing was never quite right.

We still stay up late talking. We truly enjoy just hanging out together. No, he doesn’t braid my hair or paint my toenails, but then again neither do my girlfriends. I guess I don’t have traditional girly friendships to begin with and never have. My husband has been the truest, most loyal friend I have ever known. He always has my back. He always supports and doesn’t get jealous when I have success. He doesn’t compare himself to me or judge me. He makes me feel beautiful and important and never like I have something to prove.

When we finally decided to transition from “friend zone” to dating, it was difficult for me. I was the girl who got along better with guys. How could I know that this was “the guy” worth making the leap for? There was too much at stake and I didn’t want to lose my friend. It took me two weeks until I finally came to the realization that I could not live without this man. I knew if I didn’t choose him, I would lose him and that was not an option. Since then, I’ve never regretted it for an instant. Yes, he is my best friend. Maybe not in the Hallmark “Just Because” section of the card aisle, but in the sense that he is my confidant. He is the one I call when I am happy or excited about something. He is the one I call when I’m sad, upset or angry, even if he is the one I’m sad, upset or angry with. We have open lines of communication FAMILY IN FOCUS

So, if I really must label our relationship, I suppose the proper term is “friends with benefits,” although I don’t think Hallmark will be churning out anniversary cards with that sentiment any time soon.

Write This Down with Michelle Stien

• Michelle Stien is a stay-at-home mom of two children, ages 5 and 7. Her mother always told her to “write this down,” so she is sharing her experiences with Lake County moms to help them deal with the craziness of being “Mom.”

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To Screen or Not to Screen By YVONNE BENSON

r. Howard Baker is an internist at Advocate Condell Medical Center in Libertyville. As an internist, Dr. Baker is a doctor of internal medicine, specifically a Doctor of Osteopathic Medicine (D.O.). He shared some insights into men’s health. “The most important aspect to help men with their health is encouraging them to eat properly, not over eat, keep weight down and get off the couch,” says Dr. Baker. “It’s easier said than done, but it’s essential.” It’s generally understood that being overweight is unhealthy. In particular, having excess fat has been linked to coronary heart disease, high blood pressure, stroke, type 2 diabetes, cancer, osteoarthritis, sleep apnea, and gallstones to name a few problems.

mouth, throat, esophagus, liver, colon, and prostate cancer. A good nights’ sleep has been linked to many health benefits including weight control and improved immunity. Dr. Baker says an often overlooked men’s health issue that needs more attention is alcohol intake. “Alcohol intake or binge drinking is often considered to be detrimental to their health,” he says. Binge drinking has been shown to result in more than just hangovers. A more serious concern is leaky gut. In short, bacteria gets into the blood through the intestines and (depending on the bacteria) can cause a variety of illnesses. Some studies have shown that alcohol consumption can

Prostate cancer is the leading cause of cancer in men — nearly 15 percent of men get it and one in 38 men die of it. It is particularly concerning because it develops very slowly (over years) and has no symptoms until it is far along. The prostrate is a walnut-sized gland below men’s bladders and around part of their urethras, the canal through which urine travels from the bladder. Prostate cancer is normally found in older men — over the age of 50. There are many risk factors for prostate cancer (age, race, geography, and family history) but there are a two that can be controlled: diet and obesity. Eating two and a half cups of fruits and vegetables daily, being physically active, and maintaining a healthy weight might help decrease risk of developing prostate cancer.

“Make sure weight is well controlled. If not exercising, then start. Watch alcohol consumption and get seven or more hours of sleep at night,” says Dr. Baker.

Prostate cancer can be detected early through regular screenings. This is important because there are usually no symptoms. There are two common screenings that are

Alcohol consumption in men has been linked to increased risk of 24 | JUNE 2015 | LAKE COUNTY MAGAZINE

lead to an increased risk of prostate cancer and also renders some prostate cancer medications ineffective. Men who were heavy drinkers (more than 50 grams of alcohol each day for five or more days each week) were at a higher risk of developing an aggressive form of prostate cancer.

HEALTH & WELLNESS

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OUT to EAT

SCALLOPS en Croute

Feature

with a sweet basil lemon cream sauce with diced pancetta, just one of the many creations that Chef David creates at his wonderful restaurant!

DAVIDS BISTRO 883 Main St., Antioch 847-603-1196 • www.davidsbistro.com After enjoying a stroll through Antioch’s downtown stop by David’s Bistro a contemporary American eatery to ﬁll any appetite. Owner and Chef David Maish offers many spectacular dishes from his homemade soups, appetizers and wonderful entrees including daily specials. David’s Bistro opens at 11:00 A.M. Tuesday-Sunday and stays open until David kicks you out...nicely of course.

There is a lot of controversy around screening for prostate cancer. — Howard Baker, D.O., internist at Advocate Condell Medical Center in Libertyville

performed: the Prostate Specific Antigen (PSA) and Digital Rectal Exam (DRE). The PSA is a blood test and the DRE is physical check from the doctor. “There is a lot of controversy around screening for prostate cancer” says Dr. Baker. “The United States Preventative Task Force has recommended that screening with PSA blood tests might do more harm than good [by leading to unnecessary prostate cancer treatments]. Many groups, including the American Urological Association, do not agree. Men should address this individually with their physician to determine risk.” The symptoms of advanced prostate cancer include problems with urination, erectile dysfunction, blood in the urine, pain in the spine, hips, or ribs, weakness or numbness in the legs or feet, and loss of bladder or bowel control. In short, diet (including alcohol consumption), exercise, and sleep are crucial components to good men’s health. Eating fruits and veggies, limiting alcohol, being physically active, and getting a good night’s rest seem to be the best regimen for everyone. l a k e c o u n t y j o u r n a l s . c o m /m a g a z i n e

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LAKE COUNTY MAGAZINE | JUNE 2015 | 25

Making A Difference Mary Ross Cunningham is a woman of integrity

vice chairwoman for the county’s health department and enjoys working on programs and projects to promote health and nutrition. Bobo says when it comes to this committee Mary takes a true interest.

By Melissa Rubalcaba

“She definitely practices what she preaches and she finds a way to try and eat well and promote well-being for the health of the community,” Bobo says.

O Riske

n paper, Mary Ross Cunningham of Waukegan is retired, but these days she is busier than ever as an elected official, volunteer and devoted matriarch caring for her family and more.

Mary serves as a commissioner for the Lake County Forest Preserve, advocating for open space and recreation. She’s also a member of the African American Women Advisory Board and works with Senator Mark Kirk, whom she describes as a very strong person.

“She is a busy lady,” says daughter Jackie Cunningham.

Jackie says it wasn’t a surprise that her mother wanted to run for office to serve the community. “She wanted to see what she could to do help,” Jackie says. “She’s still trying to make a difference.” When Mary’s husband, Sam Davis Cunningham Sr., died, she was left to raise seven children as a single working mother. She worked as a nurse practitioner at the James Lovell Center, the Veterans Administration Hospital in North Chicago. “I loved taking care of patients and I loved to see them get well and leave,” says Mary, recalling her 20-year career caring for veterans. She also spent several years working as a Food Service Manager at the Great Lakes Naval Base. Care, compassion and nurturing may come natural to Mary, who grew up in Alabama with her parents and 22 siblings. She and her late

of WOMEN distinction 26 | JUNE 2015 | LAKE COUNTY MAGAZINE

“He doesn’t give up and I like that in him,” Mary says.

Photo by JOE SHUMAN

Mary was an active member of the community long before she was elected to the Lake County Board 12 years ago. Jackie remembers being a young girl and trailing her mother as she made door-to-door visits with neighbors to discuss issues in the community. At the time, the family lived in a low-income neighborhood and Mary became an advocate for fellow parents and low-income families in the Waukegan area.

She also serves as a member of the Community Action Partnership, NICASA, Women of W.O.R.T.H. and the Juvenile Coalition Team.

husband migrated to the Chicago area and later settled in the northern suburb to raise their family. Family friend Debra Bobo grew up with the Cunningham children and says Mary is a mother-figure to her and many others in the community in the way she cares for and provides direction to others. “She is a woman of God with a heart to serve and nurture. She nurtures everybody,” Bobo says. “She’s a woman of integrity.” Mary says she never saw herself as a politician, but she did want to try and make a difference in her community so she sought a position on the Lake County Board. “I didn’t want to be part of the problem, I wanted to be part of the solution. It’s a great county,” Mary says. She’s been an advocate for affordable housing, education and improving roads. She serves as the Health and Human Services

As a mother, grandmother and greatgrandmother, Mary is proud of her family. All her children are college graduates and have found successful careers. “I taught them to be respectable and to respect other people,” Mary says. She says when her children were younger it was important to keep busy and to make time for everyone to gather together at dinner. That tradition continues today on weekends when she enjoys visits with her children, grandchildren and great-grandchildren and is known as a great cook. “I enjoy cooking and listening to them,” she says. Jackie says she and her siblings are proud of their mom and her dedication to helping others. “She is fair and willing to investigate an issue or problem, and if she can find a way to direct someone to the help and services they need, she will work tirelessly to do so,” Jackie says. “She’s made a special difference to so many people,” Jackie says.

LCM 6-1-2015

Published on May 29, 2015

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