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Ogle County Fair wows crowds again at the fairgrounds
There’s something a little different at unique establishment in Polo
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Friday 7-10pm Saturday 1-5pm & 7-11pm Sunday 1-5pm Follow Us On Facebook!
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Publisher Don T. Bricker General Manager/Advertising Director Jennifer Heintzelman Editor Jeff Rogers Magazine Editors Lucas Pauley Rusty Schrader Page Design Lucas Pauley Published by Sauk Valley Media 3200 E. Lincolnway Sterling, IL 61081 815-625-3600 Articles and advertisements are the property of Sauk Valley Media. No portion of Ogle County Living Magazine may be reproduced without the written consent of the publisher. Ad content is not the responsibility of Sauk Valley Media. The information in this magazine is believed to be accurate; however, Sauk Valley Media cannot and does not guarantee its accuracy. Sauk Valley Media cannot and will not be held liable for the quality or performance of goods and services provided by advertisers listed in any portion of this magazine.
All about absinthe and then some at The Polo Room
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Inside 13
5 – White Pines Resort
20 – Ogle County Fair
Longtime local establishment gets a facelift in the forest
Take a look back through photos of the fun had at the 2018 fair
9 – U.S. National Straw Sculpting
24 – Oregon Ganymedes
Unique competition celebrates third year in Mount Morris
Vintage baseball team finds success at tournament in Michigan
13 – The Hunt Club
29 – Rockin Nutrition and Wellness
Experienced local businessman is the man behind new Oregon bar
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Rochelle natives behind the popular new business in downtown Dixon
18 – The Polo Room
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34 – Winifred Bird
Ever tried absinthe? If you’re in Illinois, this is the best place to try
Oregon-based author leads workshop at Franklin Creek
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Scholl Insurance Agency Polo • 815-946-2324
Story By Phillip Hartman & Photos By Michael Krabbenhoeft For Ogle County Living
Resort revamp
White Pine adds new features, updates some others
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ometimes, a little extra space is just what’s needed. Staff at White Pines Resort are seeing the benefits of adding some elbow room last winter, with more space in the theater and banquet room. Lodge concessionaire Beth Henderson said work at the resort, 6712 W. Pines Road, started in October and was done by Dec. 18. The resort reopened in March and the grand opening was May 14. The added banquet room space allows the resort to have up to 150 people for weddings. A new stage was added with state-of-the art lighting and sound, to help with the mid-week dinner theater. Henderson said the theater marks its 30th anniversary this year. “They’re mostly mid-week matinees, geared toward the retired market, and nights and weekends. We do comedies, musicals, lots of tribute artists, and ‘Scrooge the Comedy’ every year. It’s all-ages appropriate,” she said.
The White Pines Resort added banquet space, a new stage, and state-of-the-art lighting and sound.
Continued on page 7
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Seats are available at different pricing levels. Visit gotgoodnatured.com or click the “playhouse” link at whitepinesinn.com for a schedule. A personal sound system is available for people with hearing problems. White Pines also added a corporate retreat center during the expansion, with projectors, screens, and sound systems. Henderson said Woods Equipment Company in Oregon and KSB Hospital have started using the center. The resort’s expansion was unique in a number of ways. Henderson said it was the first expansion in more than 30 years in White Pines State Park. “It was the only construction being done in a state park all of last year. It was through a private partnership with the state, where the government and private business worked together to create this,” Henderson said. The state Department of Natural Resources paid for the design, while Henderson paid for the rest of the work. The resort also partners with the hospitality management program at Highland Community College in Freeport. Evan Talbert, full-time instructor with the program, said Highland offers both semester classes and both 1- and 2-day seminars. “Having White Pines gives us a lot of the facility needs. Having the restaurant, banquet
area, when we have our class or lecture, it’s much easier for us to demonstrate, whether there’s customers or not. White Pines also could be a great host for our internship program,” Talbert said. The hospitality program may offer classes at White Pines in the future. The resort’s historical roots remain, with a lodge built during the 1930s by members of the Civilian Conservation Corps’ Depressionera public work relief program. The lodge restaurant features a Sunday buffet from 8 a.m. to 2 p.m. and dinner from 2 to 8 p.m.
Breakfast, lunch, and dinner are available the rest of the week, from 8 a.m. to 8 p.m. Monday through Thursday and 8 a.m. to 9 p.m. Friday and Saturday. The restaurant will remain open until Dec. 23. The state park is open from dawn to dusk, and admission is free. The park is partially accessible to wheelchairs. Call 815-946-3717, search for White Pines Forest State Park on Facebook or go to shawurl. com/3a2a for park information. Go to whitepinesinn.com for resort information. s
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The resort’s expansion was unique in a number of ways. Henderson said it was the first expansion in more than 30 years in White Pines State Park.
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IN AWE OF STRAW ‘Headless Horseman’ highlights third annual straw sculpture competition in Mount Morris First place in the third annual U.S. National Straw Sculpting Competition for both Artists’ and People’s Choice went to Danica Rogers of Rochelle for “Headless Horseman.”
Photos By Earleen Hinton For Ogle County Living In August, the third annual U.S. National Straw Sculpting Competition strolled into Mount Morris. On the final day of the competition, there was also bale races, a blacksmith demonstration, mechanical bull riding, square dancing, food, and music all at the downtown campus. Historical tours of Mount Morris were offered in honor of the Illinois Bicentennial. More than 100 residents and visitors toured the village on an oldfashioned wagon pulled by a mule team. Go to strawusa.com for more information.
Nathan and Elliot Blache and Tracy Concerton, all of Byron, check out “Huff and Puff,” the straw sculpture that won second place.
Autumn on Parade
heme T 8 1 0 2 cal! Artisans, Crafters, & i g a M It’s Farmers Market
180+ vendors offering handmade, homegrown and collectibles including antiques and garden produce. Booths are located around the historic Ogle County Courthouse and surrounding city streets.
Harvest Time Parade
Musical, float and novelty units wind their way through town on Sunday at 1 p.m.
Oct. 6-7, 2018 Oregon, IL
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TOP LEFT: Blacksmith Dave Sheely of Leaf River demonstrates shaping an iron hook at Straw Fest. TOP RIGHT: Cameron Rogers, 6, of Oregon, and his sister Emilie, 4, pose for a photo with “StrawSquatch,” which came in third. LEFT: Maelah and Abree Barker, both of Mount Morris, compete in the kids’ straw bale races at Straw Fest.
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Partners on the Road to Helping Vulnerable Population Ogle County Health Department and Lee Ogle Transportation System establish bus pass program Partnerships. They’re a growing theme among organizations, especially non-profits, which are often strained for resources. In late 2017, the Ogle County Health Department and Lee-Ogle Transportation System (or LOTS) began a new collaborative partnership to reach participants in the Women, Infants and Children (WIC). The partnership was initiated after the November regular meeting of the Ogle County Health, Education and Wellness Committee meeting, Kari Wolfe, Assistant Director of LOTS and Kyle Auman, Administrator of the Ogle County Health Department discussed the transportation needs of the Health Department’s clients. “At the time,” as Auman explains, “the health department was hearing from clients that transportation was a barrier to receiving services. We want to remove any barrier or perceived barriers that our residents may have.” The health department provides nutritional counselling and support to over 500 women and children each month. These services help to provide the best possible start to a child’s life. Following the initial meeting, Mr. Auman and Ms. Wolfe met with Greg Gates, Director of LOTS, to further discuss possible solutions to the transportation needs of clients of the health department. Specifically, the group talked about reaching the Western and Northern parts of the county.
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The solution that was agreed upon to help WIC families was to develop a bus pass that could be given out by the case managers of that program. The pass could be used in getting the mother and her children to WIC appointments at the health department. Transportation is not often thought of as a health issues but if you cannot make it to the doctor, hospital or the grocery store, health may be impacted. In rural areas transportation and transportation planning is critically important as resident may travel a greater distance to receive services or to access resources. “I’m confident this partnership will lead to bigger and better things, as access and transportation are social determinates of health and can have a great impact on health outcomes”, states Auman. During the recently concluded fiscal year (FY 2018), LOTS provided 18,600 rides to residents in Ogle County covering more than 194,000 miles. More than 5,000 of those rides were provided in April through June of this year. “We hope to provide even more rides in the coming year,” explains Gates. “As we have learned with our partnership with the Ogle County Health Department, there are individuals who have a great need, not mention desire, to get to community resources in this county. We need to help make that a reality for these persons.” LOTS provides public transportation services Monday – Friday from 6:00 AM to 5:00 PM. To schedule a ride please call (888) 239-9228 or (815) 288-2117. www.leeogletransportation.com. The Ogle County Health Department is open Monday – Friday from 8:30 AM – 4:30 PM. The Health Department has locations in Oregon (907 Pines Road) and in Rochelle (510 Lincoln Highway). (815) 562-6976. www.oglecounty.org
Happy hunting ground New Oregon bar offers a small menu with big flavors Story & Photos By Chris Johnson For Ogle County Living
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hen heading out to enjoy a drink with friends and family, deciding on what to eat can be a time consuming part of the evening. That is not the case at Oregon’s newest bar because the menu is simple – build your own burgers and a selection of appetizers. But don’t think that a small menu lacks flavor. “I want to be great at everything I serve, not just good,” owner Matt Pendergrass, 37, said about The Hunt Club. “Burgers is all I do [in order to] keep the food great.” To accomplish the goal of having a great burger, Pendergrass took what he learned from decades working in the food service industry. There are three parts that make a good bar – atmosphere, service and quality. Continued on page 14
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Build-your-own burgers are the specialty at The Hunt Club. They are made with a blend of ground Angus and rib meat.
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“We serve fresh, never frozen beef and it just tastes better,” Pendergrass said. “When you put quality food and service on the table, customers will come.” The burgers are a blend of Angus with rib meat, which offers a unique flavor. They are hand mixed and measured into 1/4 pound balls before being flattened and grilled to order. They can be customized with the standard lettuce, tomato, onion, pickles, cheese, bacon, or mushroom, or, for a blast of flavor, some grilled onions, jalapenos, or coleslaw can be added. If you are hungry enough, you can even make it a double. Adding a bit of char to the flavor is done by buttering the bun and placing it on the grill. “Flavor is what these burgers are all about,” Pendergrass said. “Butter-brown on the bun with a hint of char for the best flavor and color.” Once the burger is stacked in a basket, sides are needed to complete the meal. With only the small grill and a
THE HUNT CLUB
Address: 408 E. Washington St., Oregon Hours: 11 a.m. to 1 a.m. daily Phone: 815-881-8074 Online: facebook.com/ thehuntcluboregon fryer available, chips are the default side, but spicy pickle fries, french fries, cheese fries, tator tots or cheesy tots can be ordered as a side or as an appetizer. “The Hunt Club is a small space so I needed to decide what menu works best,” Pendergrass said. While more options could be added, it would come at the cost of quality. And that is something Pendergrass does not want to sacrifice. “Consistent food and consistent quality is the key,” he said. “You need to maintain quality or you will not have customers.” Burgers can be paired with a variety of drinks – on tap, in a bottle, in a can, or mixed. Continued on page 16
The Hunt Club owner Matt Pendergrass, 37, of Byron, poses for a picture at the bar in Oregon.
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Server Heather Cardott works on a customers order while working the bar at The Hunt Club in Oregon. The bar offers a variety of beer on tap and in bottles or cans as well as a wide assortment of spirits.
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The Hunt Club has been open since June and the drink selection is changing as customers tastes are refined. “You need to look at the town to decide what beer and spirits to serve,” Pendergrass said. The bar will have the regular beers and spirits but one or two beers on tap can be adjusted seasonally from shandies in the summer to Oktoberfest and pumpkin flavored beers in the fall. “We are still learning, but we work to get better every day,” he said. “Mistakes will happen in any business, but it is how you make it right that customers will notice.” The atmosphere The Hunt Club is themed as a hunting lodge. There was no other bar in Oregon with that theme and Pendergrass thought it would be a perfect fit for the community. “I am not a hunter, but I have friends who are. This community is a hunting area and the theme made sense for Oregon.” he said. Pendergrass is a believer of having
themed bars to improve the overall atmosphere. The immersion of a theme seems to provide the customers a comfortable setting. “Smaller bars have an atmosphere that makes it feel like you are part of the experience,” he said. The background This is not the first beer that Pendergrass has poured in Ogle County. He has been working in the food service since he was a child. His dad, Joe, owned several businesses. Working for his dad gave Pendergrass the experience needed to branch out in 2013 and start his own businesses. Besides The Hunt Club, he has been working to open Rural Tap in Rockford and reopen The Cave in Byron. The Cave burned down in April, but Pendergrass is optimistic the bar will be opened this fall. He also operates the Aero Ale House locations in Loves Park and Byron. “Bars and restaurants are a never ending commitment but it is rewarding,” he said. “I enjoy the food industry. It is rewarding and challenging. It is who I am. This is what I love.” s
Pendergrass does everything at his bars, including cooking, serving, cleaning and managing.
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Signs on the wall include fishing and hunting advertisements. There are also a variety of stuffed animals.
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Steve Frano, owner of The Polo Room, pours a shot of absinthe. The bar has the largest stock in Illinois.
Potent pour in Polo Local establishment boasts largest absinthe stock in Illinois “Absinthe is the aphrodisiac of the self. The green fairy who lives in the Absinthe wants your soul.” – Bram Stoker’s “Dracula” Story By Cody Cutter & Photos By Alex T. Paschal For Ogle County Living
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rnest Hemingway enjoyed it; so did Oscar Wilde. Vincent Van Gogh supposedly binged
on it. Steve Frano just wants you to try it. The Polo Room boasts the largest absinthe stock in Illinois. The dark green bottles, 15 in all, are the centerpieces of the bar’s liquor display. One ounce equals roughly four beers. “It’s the holy grail of alcohol,” said Frano, who has owned The Polo Room for nearly 20 years.
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“It’s something I’ve always wanted to try growing up, and I couldn’t get it.” That’s because it was outlawed in the U.S. from around the turn of the 20th century until 2007. One night, Frano drank a few ounces and started noticing strange things happening around him. “I can tell you that I’ve seen music dripping off the walls,” Frano said. “I’ve played pool where, I swear to God, there’s a laser beam coming out of the pool stick and I’ve made triple bank shots on it. It lasts for about 20 to 30 minutes.”
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THE POLO ROOM
Address: 712 N. Division Ave. Phone: 815-946-2886 Online: thepoloroom.com or Facebook Email: stevefrano@sbcglobal.net Hours: Thursday, Friday, Saturday 5pm-close; dinner hours from 6 to 8 p.m.
Some years passed before Frano became hooked on the potent drink, which varies from 80 to 140 proof (40 to 70 percent alcohol). While searching online for Jagermeister distributors in 2004, Frano stumbled upon the beverage, which was widely distributed in Europe. Frano bought a few small bottles from the Czech Republic and had it shipped. Absinthe was not illegal to own in the United States at the time, but selling it was prohibited. About 3 years passed before Frano gave it more serious thought. While on a business trip to Chicago, he discovered a billboard for Lucid, one of the first brands of absinthe in the American market. Temptation won out, and it’s become a main draw to the Polo Room. Those who enjoy black licorice also may enjoy absinthe. “Generations younger than me aren’t used to black licorice,” Frano said. “People older than me love the stuff because it’s black licorice and they grew up with Black Cat gum and all that stuff.” St. George, which tastes like skim milk, Lucid, and Madi Hari, a cinnamon-flavored absinthe, are among the more popular brands Frano sells. The drink is not meant to be consumed straight, although Frano has had people request it to be poured straight from the glass. “It really sucks [like that],” Frano said. After an ounce of absinthe is poured into a glass, a spoon with a sugar cube is placed on top of the glass. The glass then slides under an absinthe fountain – a metal bucket with crushed ice – and drips of water dissolve the cube and are mixed with the absinthe. The process makes the color of the drink more opaque, and less like syrup. Absinthe was concocted in France during the Napoleonic Wars in the early 19th century; it became the drink of choice for Napoleon’s soldiers. “There was a problem with the wine crop,” Frano said. “There was a fungus that attacked the grapevines, and wine production dropped off. Back in that day, you didn’t drink water. The alcohol would kill the bacteria and germs responsible for dysentery. “It was poured for an Army on the go, and they needed a clean source of drinkable water. With the wine in short supply, and the Napoleonic Wars going on, they needed to come up with something.” Many brands of absinthe are based off French or Swiss recipes, such as Kubler, Pernod, Vieux Pontarlier, Genepp Des Alpes, and Mythe – which was one of Frano’s favorites until the makers went out of business in France. St. George was the first absinthe made in the United States, and others have followed throughout the nation, such as Corsair Red and
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Marilyn Manson’s Mansinthe. Green Moon, a mix of absinthe and vodka, also is sold at the Polo Room. Since absinthe was banned, fake varieties had been made. The difference between the two is the wormwood, an herb that causes hallucinations. Fakes do not have wormwood. “The way they market absinthe now, they don’t want us to say that is has any hallucinogenic effect, that it’s superstition or an urban myth,” Frano said. “I can tell you from personal experience – I don’t care what you say – there’s something different about it.” Frank enjoys his absinthe, and it has been quite a conversation piece at the bar. Vaportinis are another unique “drink” at the Polo Room. An once of alcohol is set under a lit wick and evaporates into air which can be smoked. “If I was a guy and wanted to impress a girl, let’s do something like this – a vaportini
1. To make a traditional absinthe, measure out an ounce of absinthe. 2. Place a sugar cube on top of a slotted absinthe spoon. 3. Pour the liquor over a sugar cube into an empty glass. 4. Water is slowly dripped from an absinthe fountain, dissolving the cube into the absinthe. 5. Turn off the fountain when you have an ounce of water in the glass.
is unique,” Frano said. “It’s the lowest calorie drink you can drink, so a lot of girls would prefer this.” The “something different” also is served with the Polo Room’s dinner nights every Friday and Saturday. Dinners, such as meatloaf, St. Louis ribs, Frano’s Swedish Meatballs, and all-youcan-eat beef suey, chicken strips and cod, differ by the day. About 3 or 4 ounces of absinthe is the maximum recommendation per visit, which means more opportunities to try more brands. Frano strongly suggests a designated driver should be determined before consuming any alcoholic beverage. “It’s a conversation piece,” Frano said. “That’s really what anyone needs, is an icebreaker.” s
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Fair gets folks fired up Photos By Earleen Hinton & Michael Krabbenhoeft For Ogle County Living
ndlelight Walk a C
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he Ogle County Fair returned from Aug. 1 to 5 to the fairgrounds on Limekiln Road outside of Oregon. The fair featured favorites like the Illini State Truck and Tractor Pulls, the Big Hat Rodeo, and the demolition derby. Grace Mongan of Oregon was crowned Miss Ogle County. There was a carnival, petting zoo and other activities for the kids. Go to oglecountyfair.com for more information and updates for 2019.
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ON PAGE 20: Flames shoot out of an exhaust pipe Aug. 4 during the Bone Stock feature in the demolition derby at the Ogle County Fair. LEFT: Steven Graefen competes Aug. 3 during the saddle bronc riding at the fair. ABOVE: Gunnar Calzavara, 5 (left) and Hayden Collin, 4, watch from the fence during the Big Hat Rodeo on Aug. 3. See more photos on pages 22 and 23.
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ON PAGE 23: Rochelle youngsters Alexa and Carson Schmidt ride a dune buggy with Chloe and Riley Young at the Ogle County Fair. ABOVE: Jon Hongsermeier of Leaf River smiles as he rides along with his daughters Kenzie, 4, and Lily, 6, on the dragon roller coaster at the fair. RIGHT: Gary Zimmerly of Amboy pulls his weight Aug. 2 with his WD-9 tractor “Duane” at the Ogle County Fair.
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For the love of the game Photos By Earleen Hinton For Ogle County Living
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hat does it take for a dozen or so men to don wool-blend pants with buttoned-up shirts, put on a pair of all-black cleats, and run out into the hot summer sun to try and catch a baseball with only their bare hands? The answer is easy for the Oregon Ganymedes – a love for the game. “It is guys who love playing baseball the way it’s supposed to be played,” said Tim Strohecker, 40, of Oregon. That love became a little sweeter on the weekend of Aug. 11-12, when the vintage baseball club won the Third Class Division at the 16th Annual World Tournament of Historic Base Ball ( the game was spelled as two words until the 1900s), held on the Walnut Grove fields at the Henry Ford Museum/Greenfield Village, in Dearborn, Michigan. Twelve teams from four states (Michigan, Ohio, Indiana, and Illinois) squared off against each other playing 1867 rules to commemorate the original “World’s Base Ball Tournament” held in Detroit, Michigan, 151 years ago.
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Tournament team members were: Justin Early, Kyler Early (bat boy), Tyler Grant, Mark Herman, Aaron Berg, Garrison Thimmesch, Eric Berg, Bill Roschi, Brett Rogers, Steve Tilton, Kevin Stafford, Rick Krug, Tim Strohecker, Ryan Mortlock, and Corey Fry. Ganymede players who also competed this year on a regular basis, but were unable to make the tournament were: Sam Ramirez, Carie Ramirez, Jeremy Myers, Jimmy Martinaitis, Jason DeArvil, Dave Berg, Tom Lasniak, Jay Throw, Nick Alexander, and Michael Cooper. ON PAGE 24: Bill Roschi of the Oregon Ganymedes vintage baseball team connects for a hit during Aug. 11 action against the Bay City Independents at the 16th Annual World Tournament of Historic Base Ball. RIGHT: Tim Strohecker of the Oregon Ganymedes vintage baseball team stretches to catch a throw during the game against the Bay City Independents. Find more photos on page 27.
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ABOVE: Brett Rogers of the Oregon Ganymedes vintage baseball team celebrates as his team scores another run in the 3rd Class championship game at the 16th Annual World Tournament of Historic Base Ball. Also pictured are ball boy Kyler Early and Captain Mark Herman. LEFT: Eric Berg of the Oregon Ganymedes vintage baseball team jumps to catch a fly ball in centerfield at the 16th Annual World Touurnament of Historic Base Ball. Go to oglecountynews.com to find the full story about the vintage baseball team’s weekend in Michigan.
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Rochelle native Angie Adams leads a DrumFit class at Rockin’ Nutrition and Wellness in Dixon. Read the story on page 31.
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Angie and Jeremy Adams opened Rockin’ Nutrition and Wellness in Dixon in December. Since then, the business has become a family affair. The Adams’ three children, Josh (center), Zach, and Alexa also help.
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here’s a whole lot of shakin’ going on downtown at Rockin’ Nutrition and Wellness in Dixon, and it’s not just from the protein treats the shop whips up. By day, the business hundreds of combinations of protein shakes along with teas and aloe beverages. At night, the business dances to the beat of a different drum, as a place where people get a workout with DrumFit, an innovative cardio workout program using drumsticks and exercise balls. And it’s all done with a Rochelle couple at the helm. Angie, 42, and Jeremy Adams, 43, opened the shop in December, offering customers a balanced diet of health, fitness and fun. That last ingredient is a key part of the
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Address: 302 W. First St. Phone: 815-739-2872 Hours: The nutrition bar is open from 7 a.m. to 2 p.m. Monday, Wednesday and Friday; 7 a.m. to 7 p.m. Tuesday and Thursday; and 8 a.m. to noon Saturday. Rockin DrumFit classes are at 3:45, 4:45 and 6 p.m. Tuesday and Thursday, and 9 p.m. Saturday. Online: Facebok shake shop. The couple emphasize the positive part of healthy eating and keeping fit. The décor is cheery, with black-and-white checkered walls, reminiscent of sodas shops from a past era. A chalk board listing beverage combination spans the wall and features motivational phases welcoming customers to “Our Happy Place.”
The beverage powders are blended with ice to a luscious smoothie consistency and served with a cheerful hand-written note on each cup. “It’s a fun environment. Even the kids love being here and enjoy the atmosphere and shakes,” Angie said. Continued on page 32
DrumFit is a fun, all-ages cardio workout program using drumsticks and exercise balls
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Continued from page 31
The couple, both 42, began their journey when they attended a fitness class hosted by Herbalife coaches in Rochelle. “We started on our nutrition program and lost 75 pounds together,” Angie said. “I have always loved the shake shop theme but wanted it to be healthy. This is why we chose the name Rockin’ Nutrition. We decided to come to Dixon after so many people said they would love this type of business in their town.” The Adams have been independent Herbalife distributors and fitness coaches for 2 years. Herbalife is a nutrition and weight management company that promotes healthy, active lifestyles. “Our adventure has been so much fun. It’s for all ages and levels. I want everyone to feel comfortable and have a positive experience,” Angie said. “It’s so rewarding seeing happy customers and hearing winning results. It makes my day to see customers’ transformations to becoming healthier.” That positive approach extends to the other component of their business: DrumFit. The program puts fun into fitness, offering a cardio workout with a beat. But there’s one thing about the classes that can’t be beat: the price. Classes are held two nights each week at no cost and participants are encouraged to bring their children. Ages in the classes range from 5 to 80 and older. Participants provide their own drumsticks and exercise balls. The high-energy program features drumming to music on the exercise balls in rhythms designed to give participants a solid cardio workout. Modification can be made to accommodate individuals of varying strength levels. Angie, who is trained to teach the classes, believes just about everyone can benefit from the program. “I love that children can drum with their
The walls can talk at Rockin’ Nutrition and Wellness, and they’re saying a lot of positive things. The Adams open up their walls to let customers scribe inspirational messages and goals.
parents as well – what a great influence for children these days,” she said. Julia Powers of Dixon had her own motivation for joining the classes. With an upcoming family wedding, she was looking for a healthy way to lose weight. “I decided to try DrumFit and am so glad I did,” she said. “I love the class. Angie and Jeremy are always so positive, kind and so much fun.” Sami Rodrigues of Dixon shared similar feelings. “I am so very grateful that Angie and Rockin’ Nutrition and Wellness is a part of our community. It brings such a positive energy to our downtown,” she said. “The joy Angie gets from helping people achieve their health goals is evident the moment you walk in.” Rockin’ Nutrition and Wellness also is a family affair, enlisting the help of the Adams’ three children, Josh, 16, Zach, 13 and Alexa, 7. “Both our boys have helped out in the club,
serving customers. Our daughter enjoys drumming and talking to all of the customers. We love involving our children in all that we do,” Angie said. The Adams hope to expand their fitness programs to encourage others to find the healthy satisfaction they have achieved. In the time being, Angie said she’s having a blast just coming to work every day. A good example is the day five teenage boys came in. “They sat at the bar, and I could tell they thought they were sitting in an ice cream shop. They asked if I had SpongeBob popsicles. I explained to them that we sell nutritious shakes, teas and aloes. Each shake has half the nutrition their bodies need in a day,” she said. “They all ordered and loved their shakes. I believe I even heard one say, ‘Is this our new hang-out spot?’ That really made my day. They left satisfied and said ‘We will tell our moms all about this place.’” s
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Jeremy Adams mixes up one of dozens of flavor combinations for a protein shake.
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WORDS by which to walk
Author leads workshop on writing about nature at Franklin Creek
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Story By Lucinda Hall & Photos By Breanne N. Hunter For Ogle County Living
inifred Bird shared a gentle, yet powerful, message on a warm Saturday morning in May at the Franklin Creek State Natural Area on the edge of Franklin Grove. “Nature is so content and makes its own rules – untroubled and adaptive.” Bird, 38, was there hosting a nature writing workshop that took participants on an adventure to reflect and write about the physical and
inspirational messages the earth has to offer. The petite writer is hopeful that people will become more aware of what is beyond their human communities by understanding the importance and magic of nature. As an accomplished journalist and translator, she now resides in Oregon after a decade of living in Japan. She has written on topics ranging from wildlife and agriculture to nuclear disaster and environmental issues for national and
international publications. Bird began the interactive workshop by having the group of five women read aloud from the Sand County Almanac, written by Aldo Leopold in 1949. He is credited as one of the first ecologists of the conservation movement. A second reading by poet and environmentalist Gary Snyder set the tone for a discussion of the emotions spring elicits. The group was then encouraged to write about and share their personal connection
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After a hike into the thriving forest, under a canopy of trees and a carpet of vegetation, the women sought solitude to write about their surroundings. Some chose a seat on a rocky cliff along a meandering stream, another at the edge of a pond, green with algae. The only sounds came from the rustling of leaves, streaming creek, scurrying of small animals in the undergrowth, insects and the flight and songs of birds. “When you’re not talking, you become more aware of nature,” Bird said. “Essential to writing is being able to focus and be in that moment. It is an opportunity to let go of being judgmental of yourself and getting in the right zone.” The women regrouped appearing somewhat changed by the experience. Nancy Wadsworth, who lives in rural Dixon, defines herself as a free spirit. She had never participated in a writing workshop but wanted to take advantage of a beautiful day in a new way. She came away feeling rewarded by the experience. “Writing about nature is really off my radar,” she admitted. “But the whole experience led me to think about creation in a new way.” Another participant, Kate Gross of Franklin Grove, had a particularly interesting reaction. “I felt like my feet were rejoicing on the trail. Singing praise to the ground below,” she said. “Nature is so reassuring and brings balance to our lives.” For Bird, she accomplished her two-fold mission of encouraging a greater respect for nature and appreciating writing as a way to interpret a person’s physical surroundings. Moreover, she has an impressive resume beyond her work for conversation causes. As a skilled translator, she is proficient in Japanese-to-English translations. Initially, she concentrated on translating academic texts, but has added translating fantasy fiction as an additional outlet for her skill. Bird also volunteers for Project Vital at
Environmental journalist, Winifred Bird, discusses a writing sample from famed environmental poet Gary Snyder. Bird lead a writing workshop at Franklin Creek State Natural Area on May 26. She guided participants through several writing exercises, and reviewed work from various great nature writers of the past.
ONLINE
Go to winifredbird.com for more information on Winifred Bird. The May event was presented by Franklin Creek Conservation Association. Go to franklincreekconservation.org or find it on Facebook for more information. Sauk Valley Community College – a program focused on adult literacy and mastering the English language. Her empathy for students resulted from her own experiences in Japan when she arrived knowing little Japanese. She had an important need to learn the language quickly so that she could integrate and communicate more effectively during her stay in the country. A skilled journalist, she has an appreciation for the writing based on facts and
research, avoiding political or activist bias. Going forward, she is looking forward to writing essays that will allow her to take more reflective and personal positions to advance environmental causes about which she is passionate. Bird aspires to share the joyfulness of nature with others and an understanding of the partnership people share with the Earth. “We need to take care of the Earth so it can take care of us.” s
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