Western Illinois Magazine - Spring 2015 - Issue 12 by Western Illinois Magazine

-Notes from the Heating Plant AnnexThe staff at Western Illinois Magazine hopes you appreciate the time and effort spent in crafting each article. For the 12th issue of the magazine, our writing staff has dedicated itself to diversifying the content from previous issues. Even though we understand that our readers are interested in what transpires in Macomb, we’ve decided to take a chance by covering stories that normally wouldn’t be featured in our publication. As the editor-in-chief, I sincerely hope you enjoy each article.

-Carlos Williamson, Senior, Western Illinois University

bank easy At MidAmerica National Bank, we’re offering you even more reasons to bank with us! • Mobile Banking App • Mobile Check Deposit • Text Message Banking • Online Banking & Bill Pay • Online Statements • Convenient ATM Locations You can even open an account online!

your bank for life midnatbank.com

1-877-647-5050 Canton • Cuba • Lewistown • Macomb

STAFF

EDITOR-IN-CHIEF: CARLOS WILLIAMSON MANAGING EDITOR: ISOM JACOBS ART DIRECTORS: MARY FRIDAY KATHERINE GASSMANN ADVISER: RICH MORENO

WRITERS/PHOTOGRAPHERS: CARLOS WILLIAMSON KATHERINE GASSMANN MARY FRIDAY ISOM JACOBS CODY RIVERA NICHOLAS STEWART AJIA HARRIS ERIKA DAVIS ERIKA WARD MARY ANDERSON ROB GREEN JOCELYN JAMES JACQUELINE COVEY

Thank you Rich Moreno. The knowledge, expertise and guidence that you have enstilled upon us will forever be a part of our lives. -The staff of Western Illinois Magazine CONTACT INFO: A WESTERN COURIER PUBLICATION 1 UNIVERSITY CIRCLE MACOMB, ILLINOIS 61455 309-298-1876 EXT 7 WESTERNILLINOISMAGAZINE@YAHOO.COM 3

-Table of ContentsA Bottle for the Ages ................................................page 5 Carp Attack!..............................................................page 8 Cat Calling...............................................................page 10 A Mascot By Any Other Name..............................page 11 Jack Thomas Cultivates WIU.................................page 14 The Tastes of St. Louis............................................page 18 Murder He Writes..................................................page 20 Military Life Means Soldiering On.....................page 22 Much to Like at Iron Spike...................................page 25 Chicago Botanical Gardens..................................page 26 Where’s the Soul in Macomb’s Food?...................page 28 Peoria’s Riverfront Museum.................................page 30

ALL PHOTOS: COURTESY

A Bottle for the Ages

Collinsville’s Colossal Catsup Container By Katherine Gassmann Driving along historic U.S. Route 66 will take you past more than one unique roadside attraction. There is the Blue Whale of Catoosa in Catoosa, Oklahoma that will let you discover what it’s really like to be in the belly of a whale. There is also the always charming Living Ghost Town in Oatman, Arizona. But there is none quite so eye-catching — and close to home — as the World’s Largest Catsup Bottle in Collinsville, Illinois. 5

Blue, white and red all over, the giant tomato based condiment bottle is an all-American landmark. “It was built in 1949 by the Caldwell Tanks Company out of Louisville, Kentucky,” said Mike Gassmann, president of the Catsup Bottle Preservation Group, aka “The Big Tomato.” The Bottle was used as a water tower for the adjacent factory until the early ‘60s when the company quit processing at that location. The facility was 6

then used as a warehouse, and the plant was moved to Mt. Summit, Indiana. Brooks Catsup is now made in Canada, but is owned by Birds Eye Foods, which is headquartered in New Jersey. After the company left the area, the once vibrant landmark soon fell into disrepair. The 170-foot catsup bottle was now left without a caretaker until a local resident took matters into her own hands.

Judy DeMoisy, historic preservationist and architectural enthusiast, formed the Catsup Bottle Preservation Group, which began in 1993. It took two years to raise nearly $80,000 to restore, repair and repaint the bottle to its former glory. “It was a labor of love,” DeMoisy said. “It was a lot of work, but it was a lot of fun to save this landmark for future generations.” Save it, they have. The attraction is a popular stop for travelers because the Bottle has the unique distinction of being a Collinsville landmark, a historic Route 66 community, and is part of the historic Highway 40. The Bottle is now named in the National Register of Historic Places. It has also been featured on numerous TV shows, documentaries and has a birthday party in its honor every July. “We created the festival in 1999 to celebrate the 50th anniversary of the Catsup Bottle and themed it as an old fashioned birthday party and car show,” DeMoisy said. The bash features old-fashioned party games such as musical chairs, hula-

hoop contests and a water balloon toss for every age group. For the less enthusiastic, there is a classic car show hosted by the Cruizin’ In Antiques car club and multiple food and craft vendors. And what catsup themed festival would be complete without eating a little catsup? Each year, people are invited to test their palates by trying different ketchup brands and join other hungry attendees in a hotdog and tater tot eating contest, with the food smothered in Brooks Catsup. The end of the party is wrapped up with the crowning of Little Princess Tomato and Sir Catsup in a pageant show for children. Kids ages 3 to 6 can show off their talents and knowledge of the Catsup Bottle on stage for a chance at the title and a trophy. While it might be an everyday sight for the residents of Collinsville, this giant condiment bottle is more than just a landmark. It’s a symbol of the past and a look into the future of roadside attractions. Quirky and interesting buildings are slowly becoming a thing of the past, and this crossroads community is an example of the appreciation condiments can bring to the table. 7

CARP ATTACK! By Isom Jacobs ALL PHOTOS: COURTESY

All was peaceful, more or less, until one day a monster found its way into the Mississippi and Illinois rivers. There was the old advice: “kill the beast; take off the head.” But they forgot to remove the eggs. It multiplies faster than one can catch, and it literally jumps in boats. The Asian carp grows at such a rapid rate that it chokes off nutrients to native species like a massive super store drying up small businesses. So, what is an Asian carp? According to the National Wildlife Federation, “Asian carp is a catchall name for species of silver, bighead, grass and black carp from Southeast Asia.” It’s common to hear about pet snakes being released into Florida, only to end up at the Everglades due to irresponsible owners; the Asian carp’s story, however, is different. This carp, like many other invasive species, was imported with good intentions. According to Asiancarp.us, “Asian carp were originally imported from Southeast Asia to the southern U.S. to help aquaculture and wastewater treatment facilities keep retention ponds clean. Flooding allowed these fish to escape into the Mississippi River system and migrate into the Missouri and Illinois rivers.” The carp’s rapid reproduction, add8 ed with its appetite, can over-

whelm the native wildlife. “Asian carp fundamentally disrupt the food chain,” said Matt O’Hare, the natural resources advanced specialist and Asian carp project leader of Illinois Department of Natural Resources (Division of Fisheries). “Asian carp are voracious filter feeders that can negatively impact the plankton community which all native fish

This is not a projection of what the Asian carp may do — this is reality. What else does the Asian carp influence? I’m sure I was not the only one asking that question.

utilize during their life cycle. Also, in certain areas, Asian carp densities are so great they actually displace native fish from those areas.”

o m y, property and boaters in the Mississippi River system. The diet of Asian carp overlaps with the diet of native fishes in the Mississippi and Illinois Rivers, meaning the carp compete

A concern frequently brought to the Asiancarp.us about why Asian Carp is such a problem is as stated: “Asian carp have harmed the ecosystem, the econ-

directly with native fish for food.” This fish seems like a wrecking ball of delicious terror. Spoiler alert: we should eat them, before Asian carp continue to do more damage to the ecosystem. Duane Chapman, research fish biologist, said that paddlefish are affected by Asian carp due to the amount of plankton that carp consume. However, paddlefish are rare because of the dams in Illinois. According to Upper Midwest Environmental Sciences Center, paddlefish were common in the Mississippi River before the drainage that occurred in the beginning of the 20th century. There are other direct and indirect competitors to the Asian carp due to the abundance of plankton. Plankton are near the bottom of the food chain, which means many animals depend on them. “It has been scientifically documented that Asian carp have impacted the body condition of native species such as gizzard shad and bigmouth buffalo; however, all native fish utilize plankton during their life cycle,” O’Hare said. There is only so much food that can be allocated. An ecosystem can only support enough nutrients and animals before it reaches its carrying capacity.

The bighead carp feeds on plankton, and according to the National Estuarine Research Reserve System, plankton range in size from 2 to 20 micrometers in diameter. Asian carp, however, usually consume 20 percent of their body weight, which mostly comes from plankton. Asian carp can also grow over 100 pounds, according to the National Wildlife Federation, and produce more than 500,000 eggs every time a female spawns. “Asian carp are very successful spawners. While most native species spawn once during the spring and summer season, Asian carp have been documented to spawn up three times during the spring and summer spawning season,” O’Hare said. “Depending on their size, a female Asian carp can produce from several thousands to millions of eggs each time it spawns.” The magnitude of this multifarious problem has serious implications on the ecosystem that grows per generation. There is another carp that is not exactly competing with filter feeders, but eating an endangered species. “Mussels are 75 percent endangered, threatened or extinct,” Chapman said. “Black carp are the most efficient Molluscivore, black carp are not in high number, but they are reproducing in the Mississippi River Basin. They are threatened to some parts, but we don’t have any direct evidence that the Asian carp will affect the sturgeon. They do not overlap in completion. Even the fish they eat are the kind that are least to be affected by the carp.” There are electric barriers to keep the invasive carp from reaching the Great Lakes. The question is, how well does it work? “The electrical barriers (are used) to keep the carp from swimming

up stream,” Chapman said. “So far, it appears to be pretty effective; one carp has been caught on the other side of the barrier (and) three from Lake Erie, but that was before the barrier. The assumption may have originated from the live food trade.” He also mentioned that Canada sells carp, which could be the reason for the fish in Lake Erie. Illinois steps into this war aiding the native wildlife. A processing plant in Grafton, Illinois planned to process 60,000 pounds of carp a day according to Illinois-Indiana Sea Grant; however, the Grafton plant was closed. It was a good plan to intensively fish Asian carp. “There have been studies that demonstrate Asian carp populations can be impacted with commercial fishing,” O’Hare said. “The Illinois Department of Natural Resources Asian Carp Program has successfully removed 3 million pounds from the upper Illinois River since 2010. Data shows that Asian carp populations can (be) altered with sustained commercial fishing pressure in localized areas.” Who’s hungry? I was looking for a place that sells Asian carp, but it turned into finding a hole-in-thewall market in Chicago which was the only place in the state. I took a personal journey to find any signs of the selling and buying of bighead and silver carp in Chicago. The only restaurant that came to mind was one in Chinatown; however, to my embarrassment, the employee hung up the phone. I, speaking a different language, helped that disconnection. If anyone wants to try Asian carp, the culinary adventurer must be lucky enough to either catch it or find a market that sells it. Chapman, on the other hand, ad-

vised me to go to the Big River Fish Corporation in Pearl, Illinois. That will be on my checklist soon. But be very careful when trying to fish for Asian carp. Any Google or YouTube search will show that it doesn’t feel good when a 20-to-100-pound fish or anything falls on someone. The Illinois-Indiana Sea Grant has given some guidelines on how to

cook these massive fish. The common carp is a filter feeder unlike the Asian carp, which feeds on plankton. This means that it’ll have a mild flavor. This fish readily absorbs the seasoning it’s prepared with because of its already mild taste. Asian carp is also an excellent source of protein. The only problem is its “Y” bone.

CAT CALLING Walking to work, a loud obnoxious voice makes its way into her earshot. She hears it, but she doesn’t stop. She already left the house minutes late and doesn’t have the time. Her strides continue, and the voice gets louder: “Hey you!” “What’s your name?” He is pointing now, as if it wasn’t obvious he was talking to her before. Finally, she turns around, and quietly says, “I’m fine,” as she puts her head down and increases her pace. In this moment, she has experienced something women are subject to every day: catcalling. According to Western Illinois University’s student Breanna Johnson, a journalism major, she is catcalled at least once a week. This number, however, rises within the summer months. “It is annoying,” Clark said. “I have a boyfriend, and I’m not interested, but (men) still feel it’s necessary to assert themselves in my presence.” Clark’s friend, Kelly Rodgers, a pre-business management major, agrees with her. “Guys are complete idiots,” Rodgers said. “They think it’s appropriate to yell and scream at a woman that is clearly not interested. It’s totally degrading and over-sexualizes women.” Like Rodgers and Johnson, most women believe that catcalling is a true nuisance. “Catcalls are annoying, but you just got to deal with it,” Rodgers said. “You know what they say, 10 ‘Boys will be boys.’ The best we

IS FOR PUSSIES By Jocelyn James

can do is ignore them.” On the contrary, Warren Snook, a mathematics major, believes women should stand up for themselves when catcalled. “Its disrespectful, personally,” Snook said. “I know some girls like it, but it does have some sexist connotations and is extremely derogatory towards women. “They truthfully shouldn’t put up with it. If I was a girl and a guy

screamed at me, yelling, telling me to come here or whatever, I’d let him know that’s not the way to come at a lady. I’d make him show me some respect.” In Snook’s opinion, males get away with making their female counterparts feel uncomfortable because women let them. “If every girl said, ‘No, we won’t take this,’ guys would stop doing it.”

According to Snook, women simply putting their heads down or continuing to walk causes the sidewalk harassment to continue. Brian Gearron, a broadcasting and journalism major, actually witnessed a woman defending herself during a catcall altercation. “When he first said something to her, she just kept on walking,” Gearron said. “Then when he said something again, she turned around and told my friend to cut it out. Then we all just kind of looked at each other. My guy was like, ‘Woah, she got a attitude.’ “I don’t think he meant to be rude or disrespectful or nothing like that. He was just playing around, trying to compliment her, and I guess it just went too far. “I guess the thing is some guys don’t know when to stop. If she turns around or gives you play, then OK cool, but if she’s not having it, then just stop. (Catcalling) is harmless until the guy takes it too far.” Gearron witnessed the same guy catcall other women, who then started a conversation with his comrade or gave him their number. Though Gearron has never personally catcalled a woman, he believes the tactic works on some women and does not on others. “It’s just not my style, but if women go for it, it’s never gonna stop,” Gearron said. Like any other social issue, catcalling will continue until more people take action.

A Mascot By Any Other Name 15 Weirdest Mascots in Illinois By Mary Anderson ALL PHOTOS: COURTESY

Looking back at high school, one thing people remember most is their mascot. The mascot is the face of the school and athletics. People from across the country often associate schools with mascots. Some take on a more traditional path such as my alma mater, the Doherty Spartans, while others take on a much more interesting approach, begging the question of how and why such a strange object was chosen. These 15 high schools make my list of the strangest high school mascots in Illinois.

1. Freeburg Community High School Midgets

2. Plano High School Reapers

Plano’s website identifies itself as the “Home of the According to the Freeburg Harvester” and is where the High School website, the first grain reaper in America name was given to the bas- was built. It then became the ketball team by a local sports site of several farm machine writer in 1934. The team was companies, making the masvery short with the tallest cot a hooded man carryplayer being only 5 feet 9 ing a reaper, which seems a little reasonable. inches tall.

3. Roxana Community High School Shells Roxana, Illinois is home of ConocoPhillips oil refinery, which was built and owned by Shell Oil. According to alumnus Dave Gan, Shell donated $1 million to build the school, auditorium and gymnasium. The mascot was originally a ram, but was changed to a shell in honor of this donation.

4. Rochelle Township High School Hubs

5. Fisher High School Bunnies

The history of the Bunnies came from a myth about the school’s basketball team during a 1933 While some schools used tournament. According to their town history for mas- the story, two of the playcot ideas, others are simply ers wore a rabbit’s foot on based off the town’s location. the waist of their uniform Rochelle, Illinois is located for good luck. Over time, in the center, or hub, of two each succeeding adopted the railroads, two state highways tradition, and the mascot and two interstate highways. was born. 11

8. Centralia High School Orphans and Annies 6. The New Berlin High School Pretzels Residing in New Berlin, Illinois, this school refers to itself as the “Home of the Pretzel Pride.” It is rumored that this mascot came from a basketball game in the 1930s. The score of the game was clearly in favor of New Berlin, so the players on the bench started throwing pretzels at each other for amusement.

7. The Freeport High School Pretzels The Pretzels may seem like a one-of-a-kind mascot, but not to these two Illinois schools. Freeport High School, only 200 miles away from New Berlin, also shares a love for the salty snack.

The Freeport Pretzels got their name from German immigrants who moved to A newspaper reporter, the area and, due to their watching the game, then love for pretzels, built a nicknamed them the “Pret- pretzel factory. The town zel Throwers,” which was lat- later became known as the er shortened to the Pretzels. Pretzel City. 12

9. Cobden High School Appleknockers The origin of the Appleknockers is linked to both the local business and a myth. An appleknocker is a farmer, who uses a large stick to knock apples down from trees. The town of Cobden is surrounded by apple and peach trees, thus making the name of the mascot fitting.

With a spin off the wellknown movie, “Annie”, this mascot has several legends behind its origin. The first came from Robert Bittner, a freelancer for the Chicago Tribune. He said it was formed by coach Arthur Troat. He created the mascot after the film “Orphans of Another story involves a the Storm.” state basketball playoff game He made his players wear from 1964. Apparently afuniforms that were old and ter the game, a fan from the didn’t match, causing the opposing team yelled an offans to say they looked like fensive comment along the orphans. Another story says lines of, “Whoever heard that due to the Great De- of a bunch of appleknockpression, the uniforms were ers winning such a thing?” extremely ragged, and a or “Go back home, you apChicago sports writer wrote pleknockers.” Although it that although they looked was meant as an insult, the like orphans, they could school adopted the mascot with pride. really play.

10. Illinois Valley Central High School Grey Ghosts Of all the high school mascots, this school, located in Chillicothe, Illinois, has the greatest debate over the origin. Some have to do with the town in general; the smoke coming from the railroad, for example, made the cars look like gray ghosts or walking through the steam made an individual disappear like a ghost. A different theory, however, claimed that businessman Frank Bacon said the town would be a ghost town after a bridge was built in the nearby town of Lacon instead of Chillicothe.

11. Hoopeston Area High School Cornjerkers

12. Polo Community High School Marcos

Hoopeston, Illinois is known as the “Sweetcorn Capital of the World.” A cornjerker’s job was to manually harvest and pull the corn from its husk before machines were invented for this task. To reflect this agricultural community, the school is represented by a piece of corn with legs, hair and a face nicknamed “Jerky.”

The famous swimming pool game, Marco Polo, was reversed for this school located in Polo, Illinois. One theory is that the name came from the town’s founding father, Zenas Aplington, who admired the Venetian explorer, Marco Polo. Another source stated that the mascot was once called the Apostles, but in 1939, the school voted on Marcos as the new name.

13. Teutopolis High School Wooden Shoes

14. Effingham High School Flaming Hearts

Eleanor Roosevelt allegedly referred to Effingham, Illinois as the “Heart of Ameri Teutopolis, Illinois was ca” due to its location in cenhome of Pioneer George tral Illinois. Deymann, who carved shoes for a living for the town The adding of the word residents. In 1935, coach “flaming” came from a quote J.H. Griffin received a pair by Harry S. Truman that of these wooden shoes and states “The successful man suggested they be painted has enthusiasm. Good work gold and silver and used as is never done in cold blood; trophies for annual home- heat is needed to forge anycoming games. It wasn’t thing. Every great achievelong before the shoes were ment is the product of a then adopted as the school’s flaming heart.” It is etched in mascot. stone at the school.

15. Canton High School Little Giants Canton High School was once known as the Plowboys due to the local plow business. In 1933, however, newspaper reporter James Murphy nicknamed the school the Little Giants and continued to do so until the name stuck. The inspiration for the nickname came from a plow made by the International Harvester Company in downtown Canton called the Little Giant.

The origins of the strange high school mascots in Illinois came from a variety of sources. Some reflected the history of the town or a myth associated with a sports team while others simply have to do with the school’s location or are deemed by a sports reporter. Digging into the origin of these mascots led to the history of not only the school, but the town in which they originate. Their unique names set their high schools apart from the rest and instills curiosity in any outsider. 13

By Carlos Williamson

Jack Thomas Cultivates WIU President Jack Thomas was not always the high-profile man he is today. His humble upbringing and difficult experiences prepared him to be the leader of Western Illinous Univerisity, a successful family man and friend to many. 14

Photos by Mary Friday Jack Thomas could not see himself making a living as an Alabama farmer. The man who became Western Illinois University’s 11th president in 2011 said he wasn’t always sure what he wanted to do -- but he knew it wasn’t farming. Thomas’ family’s occupation was farming, and though it was in his blood, he knew farming was not for him. “When I left for college, I knew that I could fail, and I knew that I did not want to return to my hometown and my parents’ farm,” Thomas said. “I knew there was nothing for me to go to except back home, if I failed as an undergraduate. In my community, there were very few people who went off to college and many of those who did … they did not complete their degrees. I knew that that could not be an option for me. “My parents, in particular my mom, assured me that I always had soft landing spot at home if I did not make in college. She said the door was always open. With sheer determination and focus, Thomas assured his parents that he would not be returning to the family’s farm. Thomas had a great belief in himself and promptly told his parents, “Well, thank you, but I am not coming back.” Thomas left his parents’

farm but applied the lessons learned from his family’s blue-collar work ethic to navigate his undergraduate studies at Alabama A&M University (AAMU). “I could not allow myself to face the embarrassment of going back home and that fueled my drive to give maximum effort in all that I did. I would motivate myself by saying, “if I can work on the farm, I can definitely stay up and study,” Thomas said. It was his diligence, determination, and dogged pursuit of higher education that allowed him to escape the poverty of Lowndes County, Alabama, one of the poorest places in the state. Even today, 31 percent of the residents in the county live below the poverty line. “Racism was very prevalent in my home county,” Thomas said. “Poverty and racism can make for a deadly combination for those who look like me in the South. My hometown was one of the most racist places in the nation. “If you watch the movie, ‘Selma,’ they talk about Lowndes County and the violence that may have occurred when they were going to march through there. For some of us, the raw reality of our lives was the potential of violence. I’ve had racial epithets hurled at me. I have been called racial slurs and they were hurtful,

but they did not quell my confidence.” While young minorities still endure hardships in cities across the country, Thomas said that positive mentorship is a proven method to combat negativity and uplift young people. “I would tell (young African-American males) a dysfunctional family does not have to frame their future. The circumstances do not sentence them to not being successful. Their communities do not confine them to mediocrity. A single failure does not dictate their destiny and the level of success they will obtain,” Thomas said. “We determine this ourselves, and we determine our own destiny.” Thomas said that tough lots in life should be used as a tool of motivation. “People can come from impoverished communities or dire circumstances,” Thomas said. “They cannot allow these communities and circumstances to have a lasting effect on them. Certainly, they should remember where they came from, but use it as motivation to better themselves, so they do not have to return to those circumstances.” Thomas said that surrounding oneself with good people helps people become successful. “People should not limit themselves in setting goals, and they should have high aspirations,” Thomas said. “They should surround themselves with individu-

als who are (in the position they want to be in) in terms of having mentors and surround themselves with good people.” *** Despite being a victim of both racism and poverty, Thomas said he had a memorable childhood. “I think the most vivid image would be … well, there were about two of them really: growing up in church and doing recitations, speaking in church,” Thomas said. “That is where I really got my start and going with my grandmother.” In addition to the impact that church had on Thomas’ life, his family was a crucial part of his upbringing, he said. He added that his family’s collective support was one of the reasons for his success. “My parents didn’t have the opportunity to get a formal education,” Thomas said. “But they knew the value of an education, so they encouraged us, my sister and my two brothers and me.” *** According to Thomas, when he attended AAMU, his goal was to attain the highest possible GPA and eventually become a high school English teacher. The people Thomas met while in college, however, helped shape his future, encouraging him to further his education. Thomas also added that sometimes people can sell themselves short and not look at the bigger picture

and dream big dreams. “I simply wanted to be an English teacher at a high school and maybe a track coach,” Thomas said. Then, Thomas met a professor who helped him see a bigger picture and dream bigger dreams. “I met a professor who was an African-American male at (AAMU),” he said. “I was enrolled in his English class. He saw potential in me and my work and guided meto enroll in a master’s program. “So, I pursued a master’s degree. I never had the opportunity to teach high school except for when I substituted during my master’s program.” Thomas’ good fortune of meeting a professor who helped him dream big would occur again when he decided to pursue doctoral studies. “When I completed my master’s degree, I had the good fortune to meet another professor who was willing to mentor me and encourage me to pursue a Ph.D.,” Thomas said. “I believe that I had nothing to lose and everything to gain by pursuing a doctoral degree and that is what I decided to do. “If you are fortunate to have good mentors, you should do what they suggest. They are successful because they more than likely figured out a roadmap to success.” After following his mentors’ advice, Thomas earned his master’s degree from Virginia State University in 1984 and Ph.D. from Indi-

ana University of Pennsylvania in 1990. *** Before becoming president of Western, Thomas was named the provost and academic vice president in 2008. Prior to that, he served as senior vice provost for academic affairs and interim dean at Middle Tennessee State University. While

at Western, Thomas’ colleagues have been pleased with the work he has done so far. “I first met President Thomas when I was the department chair of the political science department, and he was the provost at the time,” said Richard Hardy, director of the Illinois Centennial Honors College. 15

“And so that would mean probably been just maintainthat in terms of anything ing a balanced budget during dealing with academics and these challenging budgetpersonnel, ary times,” he would said Ronald The first time I met be one of Wi l l i ams , him, I found him the first assistant people I had very refreshing, very vice presito talk to upbeat and outgoing. dent for other than - Richard Hardy, a c a d e m i c the dean affairs. “I ILLINOIS CENTENNIAL of course. HONORS COLLEGE DIRECTOR think the “And so est ablishthe first ment of time I met him, I found him new programs -- now he was very refreshing, very upbeat provost when the nursing and outgoing. And my im- program and the engineering pression has not diminished program was approved. of him. It’s continued to “But I think that still even as grow strong.” president, he’s a big supporter Other faculty members of those programs, and I think have also spoken highly of that those have helped to elThomas’ impact as presi- evate the academic reputation dent and the initiatives that and profile of the university.” he has introduced while According to Williams, at Western. Thomas’ beautification proj“I think his biggest accom- ects on campus have been plishment as president has successful as well.

“”

“I think he’s really been instrumental in making sure that we improve the way that the campus looks,” Williams said. “Because with the Millennial Generation, it’s very important that when students come to our campus -- that not only are we warm and welcoming persons as people who work for Western Illinois University -- we need to make sure that our facilities are as nice and efficient as they can be.” While building initiatives don’t always go as planned, Thomas said he has tried to remain optimistic. “Well, I try to take panoramic view of the things that we are doing (and) are achieving, and look at them from all vantage points,” Thomas said. “As I mentioned, we may have to scale back but continue to press toward progress and to look forward to future growth. I am pleased with the progress that we have made, but there is still work to do.” *** By taking a glimpse at Thomas’ track record, it’s clear that he is a diligent worker. However, that doesn’t prevent him from pursuing his interests. Thomas said that staying fit helps him remain physically and mentally sharp. “Well, I’m a runner,” Thomas said. “I run and I work out every morning, just about every morning: Monday through Friday.” In addition to staying fit, Thomas said he enjoys watching movies. “I like basically action but all genres,” Thomas said. “It

depends on the nature of is “The Color Purple,” which the movie, but I really like was based on Alice Walker’s action movies. Pulitzer Prize winning novel. “Well, I like action mov- *** ies: the ‘James Bond’ fran- Thomas is a family man and chise, and the ‘Fast and while he logs many hours as F u r i o u s’ the president franchise.” of Western, Thomas I know that he is the he still is the also said consummate president of the he has a university, but look at husband and few favorfather. He him as my ite actors. does not alhusband and the “I have low his title father of our two sons several (faor his long Linda Thomas vorite achours come FIRST LADY OF WIU before tors). I like his Harrison role as a husFord, Will Smith, Leonardo band and father. Thomas’ DiCaprio, and of course I like wife of 28 years, Linda, does Denzel Washington.” not view him as the presi Thomas not only likes dent. She simply views him as action movies. He also her husband. likes comedies. “I know that he’s the president “In regards to comedies, I of the university, but I look at like Eddie Murphy movies him as my husband and the like ‘The Nutty Professor.’ father of our two sons, (PatMy all-time favorite movie rick and Darius),” Linda said.

“”

Toasted Raviolis What: This crunchy appetizer is a deep fried version of the stuffed pasta we all know and love. These are typically filled with cheese or beef and then coated with breadcrumbs before taking a dip in the deep-fryer. How: Served with marinara sauce for dipping, most St. Louisans eat these deliciously crispy bites with their hands. However, a fork and knife won’t raise too many eyebrows if you’re opposed to finger foods. Where: The dish is readily available all across the region. Some of the best representations can be found in restaurants on The Hill, a region of the city nationally recognized for its Italian cuisine. If you’re looking to find them for a party or at-home snack, most grocers in the area carry frozen varieties.

ALL PHOTOS: COURTESY

The Tastes of St. Louis By Katherine Gassmann With most of Western Illinois University’s student population hailing from the northern half of the state, it can be hard to find someone to relate to about the wonders of St. Louis cuisine. The city, which was originally founded in 1764 by French settlers, has come a long way in the last 250 years. From baseball games at Busch Stadium to cultural experiences at The Fox Theater, the city has a wide breadth of offerings for locals and tourists alike. However, one major aspect of the city that I seem to yearn for the most is the food. With influences from the French, Italian and German immigrants that flooded the city throughout the last two centuries, the offerings are vast and diverse. Still, there are some tried and true St. Louis classics that just about everyone passing through needs to try at least once. 18

Gooey Butter Cake What: This buttery creamy cake is a St. Louis classic. Legend has it that the recipe came from a botched cake attempt, but the outcome couldn’t have been better. The cake has a dense crust made from yellow cake mix and is filled with a combination of butter, eggs and powdered sugar. How: While most St. Louisans would argue that there is no wrong time to eat this treat, it is usually served along side coffee or as a social food rather than a formal dessert. Where: Almost every bakery in the city will have this cake, and Gooey Louie has been voted best in town. My personal favorite comes from a regional supermarket, Schnucks. Recipes are scattered across the Internet, and is one of the easiest cake recipes to follow.

Ted Drewes Frozen Custard “Concrete” What: A delicious frozen treat not meant for those watching their cholesterol, frozen custard is the thicker, creamier cousin of ice cream. Ted Drewes opened his famous Historic Route 66 location in 1941, and business has been booming ever since. The famous “concrete” is a turn-upside-down thick blended mixture What: This “steak” is cut from the shoulder of the pig and of frozen custard, candy, fruit and other treats. Sound familiar? The creator of the famous is a staple in St. Louis barbecue. The long time and low Dairy Queen Blizzard was a St. Louis native and franchise owner who pitched the idea to temperature required to cook this means that this isn’t corporate before Dairy Queen launched the product in 1985. for beginners, but finding a great restaurant or at-home barbecue chef isn’t hard in this city. How: Ted Drewes doesn’t just “throw candy in ice cream.” The menu reads with many predetermined recipes, but also lists all the different mix-ins available to create your How: Always smothered in St. Louis style barbecue sauce own concoction. (a semi-sweet, fragrant tomato based sauce), this steak makes a great sandwich or stand alone piece of meat. Where: The original Ted Drewes in Florida and on Natural Bridge in St. Louis have been closed since 1958, but the Chippewa and South Grand stores still stand strong. Chippewa is the current flagship location, but the South Grand spot has been open since 1931. Take your Where: Bogart’s Smokehouse and Pappy’s Smokehouse are two local establishments that continuously win awards pick because both are sure to tickle your taste buds. for their food. Dining at either of these two places will ensure that you get a solid St. Louis barbecue experience.

St. Louis Pork Steak

St. Louis Style Pizza What: A cracker thin crust, provel cheese and party-style slices are the three marks of a true St. Louis pizza. Provel cheese, a processed mixture of cheddar, Swiss and provolone, is hit or miss for most folks, but a necessary ingredient for the regional pie. How: Toasted ravioli is the perfect appetizer for St. Louis style pizza, but be sure not to fill up too much. The unleavened crust creates a very sturdy platform for heavy sauces, extra cheese, or multiple toppings. The square or rectangle pieces are also much better than wedge slices at holding extra ingredients. Where: IMO’s Pizza is the tried and true St. Louis style joint. It is even rumored that Ed Imo, a former tile-layer, is the creator of the square slices tradition.

Max Allan Collins was born and raised in Muscatine, Iowa, a community of about 23,000 located southwest of the Quad Cities area. Born on March 3, 1948, Collins has always loved to write. In earlier interviews, he said he started out wanting to be a cartoonist but shifted his focus to writing after watching numerous TV shows such as “Peter Gunn”, “77 Sunset Strip” and “Mike Hammer.” He began his first series of novels right before the tenth grade, completPHOTOS COURTESY OF MAX ALLAN COLLINS

ing four detective stories with names like, “Kiss and Kill”, “The Gray Flannel Thugs” and “Die Slow, Savage.” Surprisingly, all were published, so that by the time he attended the University of Iowa — to study writing — he was already a published novelist. While studying at the university, he began studying under acclaimed novelist Richard Yates, who encouraged him and served as a mentor, even helping him find his first agent. His graduate thesis in the Iowa Writer’s Workshop was a trilogy of mysteries that evolved into his next three published works: “Bait Money”, “No Cure for Death” and “Quarry”. He created the characters Nolan, Quarry and Mallory, and they were used in several additional books following the trilogy. Nolan was a thief, Quarry was a hired killer, and Mallory was a detective. All three characters have become part of longrunning series. Collins breakthrough character, however, was a tough private eye living in Chicago in the 1930s named Nate Heller. In 1983, Collins published “True Detective”, the story of a former Chicago police officer who becomes a private investigator and along the way encounters the Windy City’s most notorious criminals including gangsters Frank Nitti and Al Capone. The book earned Collins his first Shamus Award and to date

has spawned an additional 19 books featuring that character. The “Heller” books, in fact, are probably Collins’ most well known works, excluding his projects for films and comic books. Dana Thomas, a graduate student at Bradley University has read “True Detective” and says it “was one of the most intriguing books I have ever read in my life. Heller was fictional but he seemed so real. The book was just really suspenseful.”

By Erika Davis

Imagine an author who has written bestselling novels and successful television and movie screenplays as well as trading cards, comic strips, comic books and short stories. Imagine this same author also has won several Shamus Awards (for best Private Eye novel) as well as an Eye Award for lifetime achievement from the Private Eye Writers of America. And if you added that this writer lives in Muscatine, Iowa, you’d no doubt be talking about Max Allan Collins, a mystery genre writer who has put people on the edge of their seats with his work for several decades.

Murders He Writes

In the 1980s, Collins had an opportunity to return to one of his first loves, comic books. He co-created Mike Mist, a page of jokes, activities, puzzles and comics that appeared in Mystery Magazine as well as a comic book called, “EMan.” In 1983, he, along with artist Terry Beatty, created another comic book character, Ms. Tree, a hard-as-nails female private eye who tracks down her husband’s killer after he is murdered on their honeymoon. It’s without a doubt Collins’ best-known comic book creation. Ms. Tree is the longest-running comic book of all time and some of the best work Collins has ever done. By 1994, Collins had written more than 100 books and decided to take his career in a different direction by writing movie screenplays. He wrote and directed two thrillers, “Mommy” and “Mommy’s Day.” Additionally, he wrote and directed several documentaries including “Mike Hammer’s Mickey Spillane” and “Real Time:

Siege at Lucas Street Market.” The latter was based on Inconvenience Store, a 1994 short story he wrote featuring Ms. Tree. In 1998, he wrote a graphic novel, “Road to Perdition,” featuring a mob enforcer betrayed by his bosses, which was turned into a successful motion picture of the same name in 2002. In the film version, actor Tom Hanks played the enforcer, who, with his young son, is forced to flee from mob hit men trying to kill them. Tyler Jones, a student at Columbia College who enjoys mystery books, describes Collins’ work as “addictive.” “I have read a few of his books and I am completely impressed with his writing,” she said. “His storylines makes me wonder did he one day want to be a detective or if it happens to be something that he frequently studied?” In addition to his original characters, Collins has written dozens of books based on popular television programs including a series of novels featuring characters from the “CSI- Crime Scene Investigation” and “Criminal Minds.” In 2007, he began another trilogy featuring Maggie Starr, a former striptease artist who runs her late husband’s newspaper syndicate. The series, set in the late 1940s and early 1950s, allows Collins again to blend historic characters with his fictional creations. Collins’ most recent book is Supreme Justice, a political thriller involving a Secret Service agent trying to protect Supreme Court justices threatened by a conspiracy to remove them. “Max has an impeccable line of books,” noted Brandon Houston, who is studying law enforcement at

Western Illinois University. Houston has been reading Max Allan Collins’ books for years and likes what he reads. “As a potential detective, I am learning from his fictional stories and applying them to what I may one day have to endure.” Despite all his extensive body of work, Collins has no plans to slow down soon. The Cinemax cable network is turning his character, “Quarry,” into a new TV show and he has continued to churn out new books nearly every year. He is also an avid blogger who stays in touch with his fans at maxallancollins.com/blog. While he didn’t respond to an interview request for this story, a recent entry on his blog perhaps states his philosophy of writing best: “Writers live by deadlines, but deadlines don’t give a damn about illness or family tragedy or really anything approaching real life.” Ain’t that the truth?

Military Life Means soldiering on By Erika Ward

ALL PHOTOS: COURTESY

Over 100,000 high school graduates join the military each year for various reasons. Some see it as a career; others see it as a way to pay for college. Both of these reasons are what made Western Illinois University sophomore Jeff Blokel become one of the 100,000. Blokel, currently a specialist, joined the Army National Guard in October of 2011 . “It was the first time I saw my dad cry when I told him I joined,” Blokel said. “He begged me not to go sign the contract. He told me he would pay for every cent of college if I didn’t join, but it’s something I really wanted to do.” Blokel’s girlfriend, Hannah Goodman, was afraid for his safety while deployed. “He joined when we were dating for about four months, so I didn’t really feel like I had much room to say what I thought he should do,” Goodman said. “I didn’t want him to join because it scared me, and I honestly didn’t want to go through any of that.” The new couple had very little time to spend together after Blokel 22

first joined. “From the time he joined, it was only about four months until he left for Basic Training, so everything was very fast paced in our relationship,” Goodman said. “I was absolutely devastated, and I didn’t know what I was going to do.” After returning from Basic Combat Training (BCT), the high school sweethearts did not have much time together before Blokel was deployed to Afghanistan. “He came home from Basic in March, and we found out in May that he would leave in the beginning of August,” Goodman said. “I didn’t know what to do with myself because this was much different from Basic. “For a while, I was pretty pissed off at Jeff because I knew this would happen, despite what his recruiter told him when he signed up,” Goodman continued. “Mostly, I was shocked because I didn’t think it would happen that soon. Once the shock wore off, I was devastated. I knew it would be worse than the first time he left.”

The distance was not easy on the couple. “There were two things that were difficult,” Goodman said. “The first is his family not being supportive of our relationship. His mom has never liked me, and I think that if I had support and someone that I could talk to, like his mom, it would have made it easier. The second (thing) being that I didn’t know much about where he was and what was going on.” Four years later, Blokel and Goodman are still together, even after going through a long distance relationship, relying on only phone calls and letters. “Out of the 160 people that went with us, I believe that 50-60 of them were married,” Blokel said. “Fourteen got divorced when they got home.” Blokel went through BCT and left for Afghanistan in August of 2012 for an 11-month deployment. “The first (thing) I saw was just mountains everywhere,” Blokel said. “We flew up to the special forces camp. Being up on the mountain on the plateau, looking down you could see a major Afghan city. You’d think it would be dry and deserty, but it was green. You could see trees. It wasn’t what I pictured.” Blokel worked his way up through some of the different jobs during his deployment. “I started off as a tower guardsman; then I moved up to vehicle search and personnel search,” Blokel said. “I think the coolest part about being over there is that we were actually stationed guarding a special forces base, so we got to see all the cool stuff they did and all their equipment.”

the first week, then after that I just wanted a day off and to sleep.” His schedule stayed like this for his entire deployment. “I usually got up around seven o’clock, would go shave, get dressed, do all that fancy stuff,” Blokel said. “Then we would go to work. We’d meet half an hour before the shift started to get our daily brief. You go to work, do your job for 12 hours, then get off. “You’d think that after working 12-straight hours, you would want to go straight to bed,” Blokel continued. “But I couldn’t sleep. I’d get off work, go eat dinner, work out for about an hour, then lay in bed. I would pull out my portable TV, hook up my Xbox and play for an hour or until I finally got tired and fell asleep. Then I would do it all over again.” Blokel said that he was most concerned about what food would be available to him during his deployment before leaving. “Because of the fact that we were on a special forces base, we ate like kings,” Blokel said. “That’s what I was most worried about when we were going over there. I was like ‘Man, we’re going to have to eat MREs and be eating out of bags. But when we got over there we had a full service dining hall. You could go in no matter what time it was and get whatever you wanted to eat. Every Friday was lobster tail and steak.” Family was one of the things that Blokel missed while he was overseas, even though he had the opportunity to call home every day. Blokel said that the hardest adjustment for him “I tried to call home as little as possible,” Blokel overseas was the sleeping schedule. said. “I wrote home all the time. (I did this) because “I did 12-hour work days, so 12 on (and) 12 off ev- on our way over there one of the sergeants told me ery day for months,” Blokel said. “It was alright for about his first deployment. 23

“He was Skyping his mom, and they got attacked in the middle of the call,” Blokel said. “He came back to the computer four hours later and his mom was still standing there, crying. I didn’t want that to happen.” Although Blokel said he had a rather uneventful deployment, he described an incident in which a fuel tanker exploded. “I was the first one to see it because I was on tower duty that day,” Blokel said. “It was directly in front of me. We had to be on lockdown for the next 48 hours to make sure nothing else was going to go off. “At that time, the Taliban’s tactic was vehicle explosion, then ground troops. We were waiting for the ground troops and never saw anything. We were on edge the entire time.” Another thing that Blokel missed about home was being able to do what he wanted, when he wanted, he said. “We weren’t allowed to leave base unless we were authorized, and that rarely happened,” Blokel said. “The base we were on was about a mile by a mile, so there wasn’t much room to do anything.” According to Blokel, there was one instance that the soldiers on the day shift were authorized to leave base for a party. “Toward the end of our deployment, the Germans were throwing a party,” Blokel said. “(We) partied with the Germans for a night, that was fun.” Blokel said that he looked forward to coming home all the time, even planning a special surprise for his father’s birthday.

“It was four days before my dad’s birthday, and I decided to lie to him and say I wasn’t home yet,” Blokel said. “I told him our flight got delayed and that I wouldn’t be home for another week.” After coordinating with his stepmother, Blokel had devised a plan to surprise his dad. They planned a party for his dad, and after everyone jumped out to surprise him, someone told Blokel’s dad to go over behind the bar, where Blokel was hiding. “I would describe Jeff as someone who tries to act like a super tough guy,” Goodman said. “But really he is one of the sweetest people I know when he lets his walls down.” Returning home posed new obstacles for Blokel as he struggled to catch up to his old life. “It was definitely different,” Blokel said. “I came home and found out my best friend had a kid. A lot of things changed when I came home, and it took a little while to adjust to it, like things going on with my family, my girlfriend, stuff like that.” One thing that did stay constant for Blokel was the friendships that he made during his deployment. “I still talk to them every day,” Blokel said. “Two of them actually go to school here.” Blokel said his first thought about coming back home after deployment was freedom.

MUCH TO LIKE AT IRON SPIKE

By Robert Green

Photo by Jacqueline Covey

Galesburg, Illinois is a historic town with momand-pop shops lining its downtown area. But recently, a brewery took downtown Galesburg by storm. That brewery is the Iron Spike Brewing Company. It is located at the historic Central Fire Station. This 10-barrel brewhouse and restaurant prides itself on crafting unique and traditional styles of beer for every type. Whether someone is a craftbeer veteran or a newbie, this place has a beer for everyone. Iron Spike puts a little of its own style into its wheat, pilsner, porter and many other beers. This brewery doesn’t only pride itself with beer but also its homemade dishes that will pair perfectly with its signature craft beers. The Iron Spike also brings live music and local bands to the brewery. With more than 38 members of the Iron Spike team, this establishment continues to grow and master its craft. The bartenders, waiters and waitresses all provide great service for all the customers. They all work together in creating a family atmosphere. For running a success brewery, there has to be brewmasters behind all of the beer. Meet Ryan Cardwell. He’s the owner and executive chef. Cardwell grew up just a few miles down the road in Dahinda, Illinois. At 13, he began to work for his family’s café, and from there, he learned skills throughout his 20s, bouncing around from different restaurants perfecting those skills. Cardwell enrolled at the Cooking and Hospitality Institute of Chicago, where he worked alongside award winning chef Ryan McCaskey. McCaskey worked with Cardwell at Rushmore and helped him become the chef he is today. It is shown through his art of food. Cardwell then moved to Fort Collins, Colorado where he was introduced to craft beer and decided to pair these craft beers with great food. His family is located in Galesburg, so it was the perfect place to open up the Iron Spike. Every brewery and restaurant needs a general manager, so Dan Hite fills that position. Hite also

said he has one of the best jobs. He works with owners and customers to make the best experience when they visit Iron Spike. He is a successful bar manager, kitchen manager and even was a DJ for different restaurants around the area. Hite grew up Industry, Illinois, which is near McDonough County. While Hite was there, he attended Spoon River College in Macomb.

March 9, 2014. That Friday nearly 300 patrons came for the reopening of the restaurant. It was almost “tapped out” because of all the excitement. Iron Spike’s menu is filled with many mouthwatering options. I visited the Iron Spike a few weeks before spring break. I walked up to the old firehouse and sat by the bar. It was my first time ever at a brewery or even a place that brewed its house beer. A huge board in the middle of the bar was covered in beer selections from cherry ale to American Hefeweizen, the bartender suggested the cherry ale. It was a delicious, easy drinking beer with a hint of cherry. I never had a beer that tasted that good. I was sold once I saw that the menu had bacon popcorn as an appetizer. The popcorn came out in a little basket just enough to keep me satisfied until dinner. It didn’t disappoint. Popcorn infused with bacon is every man’s dream. Now it’s time for dinner. A Philly cheesesteak sandwich was the pick: grilled steak, green peppers, onions, mushrooms and provolone cheese on a white sub roll. The cherry ale complemented the sandwich very well. The cherry aroma mixed with the streak was amazing. Every member of the Iron Spike team was very friendly and loved their job. The atmosphere for a weekday was great. During the weekend, it is probably one of the best places to have a craft beer. Iron Spike is located at 150 E. Simmons St. in Once he left college, he owned a bar and grill in Galesburg, Illinois. Anyone who enjoys great Fort Madison, Iowa. craft beer and food needs to take the drive Right before Hite joined the Iron Spike staff, he from Macomb. spent seven years as a food server at Western Illi- For those who really love beer, Iron Spike has a nois University. He said that his family had a great mug club that customers can join and receive disinfluence on him and his work, making the per- counts on beer. fect beer and mouthwatering food. Iron Spike is open 11 a.m. to 10 p.m. during the Matt Engelhaupt recruited both Hite and weekend and opened until 2 a.m. on the weekCardwell to open up Iron Spike. Engelhaupt end. Stop in for some lunch and a cold beer. It opened Iron Spike Brewing Company in 2012. It will take a few visits to taste all the beers, but it is 25 was closed for a few months before reopening on worth it.

CHICAGO’S FLORAL PALACE A PHOTO ESSAY OF THE CHICAGO BOTANICAL GARDENS PHOTOS BY MARY FRIDAY

Personal Essay

Where’s the Soul in Macomb’s Food?

By Ajia Harris Since moving to Macomb, I have noticed that this town has two McDonald’s, three Subways, a Burger King, Wendy’s, Hardees, Taco Bell and an Arby’s. This does not include restaurants that serve pizza and sandwich shops. I must admit that while I do love Arby’s, there are too many fast food restaurants in such a small town. Besides the fast food joints, there are a few dining restaurants such as Guadalajara, Magnolia’s and Yummy Chens, but none of these places serve soul food. It’s not as if African-Americans do not exist in this town. But in fact, African-Americans have always lived in Macomb. Phyllis Thorpe, a building service worker for Western, was born and raised in Macomb. She said her uncle, William Thorpe, was the first African-American police officer in Macomb for 25 years. Thorpe said her uncle dealt with whites from Colchester and other small towns near Macomb calling him the N-word, but it did not stop him from doing his job as a police officer. She also said her uncle was honored five years ago for being the first African-American police officer for serving the Macomb community. While growing up, Thorpe said Macomb had about 50 black families. “You could leave your doors unlocked. It was a town you could raise your kids and everybody knew everybody. It was a nice quiet town,” Thorpe said. She also said the east side of town was where most of the blacks lived and that some of the rich white people then, would drive on their side of town, roll their windows up and lock their 28 car doors just to stare at them, as if they

were monkeys. “It could be 70 or 60 degrees,” Thorpe said. “They would lock the doors. I thought, ‘Oh, my God.’ We’re (only) nine, 10, 11. They had no business down there because there was nothing down there but us. So, I knew they came down (there) looking at us.” However, she said today there are more black families living in Macomb. Although Thorpe experienced some racial tension as a child, she said she did not realize many racial issues until she became older and started working at Western. “I lived here (Macomb) all my life and never felt any kind of prejudice,” Thorpe said. “I knew there was, but I didn’t see it. But when (I) got over 40 years old, I started to hear the N-word a lot, and these people looked at you like you’re dirt. I shouldn’t have to experience that, now. It made me do a lot of thinking.” Thorpe said that whites, blacks and other racial groups should not use the N-word because it is just wrong. Besides working at Western and dealing with racism and prejudice, she said there was a family owned rib shack, but it did not last long. She also said the Smiths had their own restaurant as well, but it did not last very long either. But since there is not a soul food restaurant in Macomb, Thorpe and her family cooked their own authentic soul food. “Me and my sisters get together and cook and have a soul food dinner,” Thorpe said. “(We) all get together and cook it ourselves.” Thorpe said she also reminisces about her moth-

ALL PHOTOS: COURTESY

er loving to cook and that her mother will never allow her and her sisters in the kitchen, especially during Thanksgiving. However, she added that they learned from watching their mother cook. “We learned by watching her cook and watching my aunts come over and how they clean chitterlings and clean the greens,” Thorpe said. She also said she remembers her aunt coming to pick her up every Saturday morning to pick collard and mustard greens from behind their house. Her aunt also showed them how to pick the greens, clean and pull them off of the stem and soak them in salt water. She said her aunt would pick so many greens; she would deliver bags of greens to every black person in the neighborhood. In addition to picking and cleaning greens, she said her father would take them fishing. “On the weekends, we would all get together and have greens, cornbread, ham hock, chitterlings,” Thorpe said. “That was our little restaurant. That’s how we did it. It was the best tool I had.” Thorpe also said that on Sundays she and her family would go to church, eat, go outside and play and that her mother would always invite the pastor over for dinner. However, Thorpe said today her church, Mount Calvary Church of God In Christ, sells dinners, especially for college students who have a taste for a home cooked meal. Although there is not a black owned soul food restaurant yet, Thorpe is happy that Passi’s African Hair Braiding shop is in Macomb’s downtown.

“I’m glad to see Passi, open (up) a black store downtown,” she said. “Growing up, (there) would’ve never, ever be a black store downtown in Macomb. Never thought to see that. It is just... wow.” Unlike Thorpe who is a native of Macomb, Stacy and Shannon Smith are originally from St. Lou-

is, Missouri and East St. Louis, Illinois, and have lived in Macomb for 15 years. Shannon said that deciding to open up a barbecue restaurant was a long process. Originally, the couple owned a clothing store but it did not last, and when Shannon’s friend told him that the previous business was closing, he decided to go for it. “It was a coffee shop,” Shannon said. “It was closing down, and he let me know about it.” The Smiths named their restaurant S&S Smoke Factory, and their menu included pulled pork, smoked chicken, ribs tips, potato salad, coleslaw, baked beans, barbecue parfaits and much more. Stacy said she made the potato salad and coleslaw every two to three days because it constantly ran out and that she made the barbecue sauce from scratch. “We would go out (in the food truck) to the bar and would ask the kids, ‘What do you think?’” Stacy said. ‘What do you think (about the barbecue sauce)?’ And they will always tell me it was good; quite naturally yeah, they’re drunk.

They’re going to tell you it’s good because they’re hungry.” However, it took her awhile to get the barbecue sauce just right, so Stacy said she called her grandmother to help her. Stacy also said that the baked beans are from a can, but she adds her own seasoning and other ingredients to give it more flavor. “I will put my seasoning in it and give it its own twist and people would ask me, ‘What’s in these baked beans?’” Stacy said. “Shannon don’t even know what my seasoning is.” Stacy said Shannon also has his own rub that he makes for his meats. In addition, Shannon said their restaurant did not last long because of the demographics; when students are here, it increases the population, but when students leave, they lose out on sales. He also said they could not depend on the locals to support their restaurant. Stacy also expressed the difficulty of a black business thriving in a town like Macomb. “It’s hard being a minority in this town and trying to do anything,” Stacy said. “You understand what I’m saying? First of all, you got to factor in our skin complexion. You know you got a lot of people in this day and age, that’s still with them being a predominantly white town, who are set in the ways who don’t want to patronize nobody that don’t look like that.” However, she also stated that a lot of people became hooked to their food. Shannon said he made a decision to close the barbecue restaurant because they would close it to go home for the holidays and that the place was not furnace. That’s when he decided that having a food truck was much cheaper. “I just decided I wasn’t going to sit a whole new month in there, while it was slow and freeze might butt off,” Shannon said. “So, I just decided to close down, and it was one of the worst decisions I made. But we still got our mobile thing, and we’re going to expand the menu.” All I got to do is put gas in my food truck. I don’t have to pay the light bill, water bill and stuff like that.” Shannon said. Stacy said that since having the food truck, they have received letters from the town wanting them to do big events such as Heritage Day, which is once a year for three days.

Heritage Day begins in mid-June in Chandler Park. Stacy said in order to set up, they have to pay $150 for three days and give 10 percent of what they make. “First year, we did Heritage Day, we did great,” Stacy said. “We did rib tips, pulled pork, parfaits, and we made a killing in one day, anywhere from $2,000 to $2,500.” Stacy also said their number one selling item was the pulled-pork-smoked-chicken parfaits. “Shannon was trying to figure out what can we make that won’t have their hands all sticky and stuff like that, so we came up with the pulledpork-smoked-chicken parfaits,” Stacy said. Stacy also added that for the first three days of Heritage Day, she felt bad for Shannon because he was making the pulled pork all night and made 16 pork butts. It took 16 hours to cook it. But it was well worth it. “It was a couple who had kids,” Stacy said. “They came every day because that’s what they kids wanted to eat (pulled-pork-smoked-

chicken parfaits).” Stacy and Shannon said that they are trying to expand their food truck locations. They tried to park their business in front of the University Union but were unable to do so, due to Western having a contract with Sodexo, a food catering business. As of now, Stacy and Shannon said that their food truck is outside of the bars on weekends. 29

COURTESY PHOTO

by Erika Davis Less than two years ago, Peoria, Illinois received a new attraction that would potentially make the town a bit more attractive. In the fall of 2012, the city opened a museum: the Peoria Riverfront Museum. This museum would appeal to not just the citizens but to everyone. During the opening, more people came than expected. During the first two days, the museum had a little over 2,500 visitors. “We expected attendance would grow and increase,” said Toni Tripp, the vice president of marketing and communications. With approximately 10,000 donors, the city was able to incorporate humanities that various citizens and tourists would enjoy. Some of these humanity exhibits included: the International Fine Art, Midwest Folk Art, Natural Sciences, Sculpture Garden, Duryea Motor Trap and the Provenance Project. As time progressed with planning different programs within the museum, it included a party room for children to have birthday parties. With a small fee, parents could enjoy cake, ice cream and many 30 different pieces of art without

Front and Center

Peoria’s New Riverfront Museum changing locations. The museum also added a gift shop where people could buy their favorite pieces of art, keychains, cups, shirts and more. Peoria citizen and mother of two, Tiffany Moore, said she threw her children’s birthday parties at the museum. “They loved it, and we all had a blast,” she said. “They wanted to know about everything. I’d recommend having a party there anytime. It is a great way for them to have fun and learn at the same time.” The museum also has a “Ripley’s Believe It or Not!” exhibit. The exhibit has things that are not believable but are factual. In addition, it has a giant screen theater where many people can watch different movies throughout the year. There are also 3-D movies on certain occasions. While many would think the journey ends there for the museum, it does not. It also has a planetarium dome, where individuals can sit, watch and learn about the stars. Bryan Simmons, a social work major at Western Illinois University, said he visited the exhibit at the museum.

“As a child, I loved the stars,” Simmons said. “I wish when I was growing up I could have seen this. I learned a lot about the stars and orbits. It almost seemed as if I was really outside.” In the summer of 2015, the museum added a dinosaur exhibit. The exhibit has a 44-foot Tyrannosaurus rex. All of the art is designed to be controlled by the visitors. The dinosaur exhibit also has fossils that are based on a blend of art, science and recycled metal dinosaur sculptures. This particular exhibit is expected to be liked by many. Chelsea Dooms, a business engineer major, has visited the museum. “I am not a resident there, but my boyfriend and I took his little brother there,” she said. “He has been calling us and telling us he wants to go back on July 11. He is obsessed with dinosaurs, and I am sure it will be pretty cool.” Recently, the museum’s President and CEO Sam Gappmayer, said the museum ranked third in admissions income with $554,703 for its most recent fiscal year and that it has progressed about 7 percent. The museum currently has about

2,935 members. The membership gives visitors discounts on various events in the museum and alerts the members, before the general public, about new exhibits and attractions. Gappmayer said that the different exhibits within the museum are great for downtown Peoria and are inviting to its citizens. He also added that with the upcoming years, the museum will continuously grow and have more to offer. Tia Lancing, a Peoria resident, said, “I would like the museum to stay open for a long time. It has a lot but I would like to see it have more. The exhibits are nice, but I want them to have something like a mummy or baby exhibit. I kind of want to see it expand into something like the Museum of Science and Industry in Chicago, if possible.” While the museum is still very new to the city of Peoria, it still is a work in progress. So far it has offered a lot to the community, and with its supporters, they are looking for new ways to continue to appeal to everyone. People can visit the website and set up a tour at http://www. peoriariverfrontmuseum.org/.