"Food, Fun & Folks!" - Winter Edition 2010 by Carbondale Convention and Tourism Bureau

Debbie’s Dish

s we approach the winter holidays, great things happen in Carbondale. I love the Saluki spirit that overflows in our university town. I love the performing arts that come to life during the academic year. I love my chance encounters with students in the supermarket when they ask me questions like how to cut up a chicken! I must have one of those motherly faces. In a few short weeks, I’ll take my last trip to farmers market before it closes for the winter and my last trip to the local orchards. I load my spare refrigerator with all the produce I’ll Debbie Moore need for holiday meals because I want my friends and family to enjoy locally grown products at my table. Now is the time to take the kids and grandkids through the country to see autumn leaves and to watch the combines stir up dust as they harvest soybeans. There is nothing quite like the smell or the color of corn shooting out of the corn picker into the wagon traveling alongside. We are blessed with familyowned and operated farms and orchards in our region. I’m a firm believer in teaching children where food actually comes from, so they don’t think pumpkins grow in a box at the grocery store. In this Food, Fun & Folks region, we celebrate harvest time. We celebrate family. We celebrate friendships. We open our Thanksgiving tables to international students and young families who Executive Director :: are away from home. We share the Christmas spirit with lighted parades ... and concerts … and Carbondale Convention & Tourism Bureau special church services open to all. Carbondale’s Lights Fantastic Parade is a perfect event to include in a weekend getaway. The DuQuoin State Fairgrounds Holiday Lights Fair continues to entertain families with young children … and old children, too. I will never be too big to sit on Santa’s lap. Welcome to Carbondale … and all the things that make this region special. You’ll find warm restaurants, inviting wineries and welcoming people. If your lodging preference is a cabin … we have those sitting right in the middle of nature’s beauty. If you love the homey comfort of a bed and breakfast, we have those. If you prefer a full-service hotel with the convenience of a business center … look no farther. I know you’ll enjoy this issue of our little magazine, but never hesitate to contact us. We are always happy to help you find your way home to Carbondale. Visit us soon!

‘I’ve got the inside scoop.’

Debbie Moore

Debbie Moore Executive Director Carbondale Convention & Tourism Bureau

2 FOOD, FUN & FOLKS Magazine : : Winter 2010

Southern Illinois Foodways & Foodlore

Contents

:: Winter 2010 4

Grand Tower

Then & Now

The F.W. Woolworth Company was founded in 1879 and was one of the original five and dime stores in America, and surviving every increasing competition until the chain went out of business in 1997 – not a bad life for an early retail giant. The first lunch counters appeared in Woolworth’s in 1907 with full fledged lunch rooms showing up three years later in some stores. In the 1950s, the lunch counter became the popular hangout for teenagers, and Carbondale’s store was no different.

The Soda Industry

In 1865, two brothers came from England to the United States. They brought with them the knowledge of making carbonated beverages and eventually ended up in DuQuoin. Tom and Ted Hayes started a soda water bottling business in a stable in the back of their house. Ted left the business quickly, but Tom stayed on, married Mary Henke, had a family and worked in the coal mines in addition to bottling beverages.

Quarterly Magazine Winter 2010

Publisher Debbie Moore, CDME Carbondale Convention & Tourism Bureau Executive Director Content Stephanie Rhodes Coordinators Bloomin’ Communications Nicole L. Davis, PhD Southern Illinois University Carbondale Hospitality & Tourism Administration Program Graphic Design Rhonda M. Ethridge The Southern Illinoisan Newspaper Contributors Devon Clifford Sales Manager, CCTB The Southern Illinoisan City of Carbondale Historical Archives

Recipes in this issue

Boiled Beef Tongue, Seared Trout Filets with Maitre De Butter :: Page 6 Dime store fluffy gelatin cheesecake :: Page 9 soda pop cheesecake, root beer float cake, Orange crush pound cake :: Page 16 Chocolate Cola Cake, Strawberry pie, Banana Cola Cake :: Page 17 Squirrel Dumplings, Smothered rabbit, Fried Goose Breast :: Page 19

Food, Fun & Folks is a quarterly magazine published by the Carbondale Convention & Tourism Bureau

Winter White Soup, Chicken and Corn rivel soup :: Page 21

For information regarding this publication or the information contained in the publication, contact Debbie Moore, Executive Director Carbondale Convention & Tourism Bureau 1185 East Main, Suite 1046 Carbondale, Illinois 62901

Sweet potato soup with turnip greens, Yellow Squash and Corn Chower with Southern Illinois prawns :: Page 22

On the cover

For the Chocolate Cola Cake recipe, see page 17. Photo by :: Debbie Moore www.cctb.org :: www.foodfunfolks.com

FOOD, FUN & FOLKS Magazine :: Winter 2010 3

Rollin’ on the River and Preserving the Past

Grand Tower and the Mississippi River Museum

By Stephanie Rhodes ::

y father frequently reminds me, “You can only fully appreciate what you have today and how far we’ve come in the world when you learn about the past.” I know for sure that this is the case with the Mississippi River. We often forget, if you take away our roads and rail, that the oldest route anywhere is the river!

Imagine a time when going up and down the river was a bit of a social affair with commerce and trading happening from one farm to the next with a “landing” for each. This was the scene in Jackson County around 1805, when the first settlers made their way to “Evans Landing”. The earliest accounts of goods transported on this part of the river ranged from livestock to lumber and flour to fruits and vegetables, with many products being sold or traded from one landing to the next or ultimately bound for New Orleans. Pilots of these boats and flatboats were subjected to huge risks, whether they were conquering the uncertainty of the river or

Visit Grand Tower and find your story! 4 FOOD, FUN & FOLKS Magazine : : Winter 2010

Southern Illinois Foodways & Foodlore

A Menu Fit for Royalty! A packet boat was a steamer that carried goods to sell and trade, as well as mail and passengers. Packet boats would make stops at towns, large and small, along the river. The Belle Memphis was a packet boat owned by the Memphis and St. Louis Packet Company, a company later known as The Anchor Line Company. Until the 1930s, these kinds of boats traveled the Mississippi River all the way to New Orleans, hauling goods and passengers for work and play. Many of these steamers would eventually lose to the competition of the railroad. The Belle Memphis ran regular routes from St. Louis to Memphis, making stops in Grand Tower offering overnight stays in the booming little river town. Around 1897, the Belle Memphis encountered trouble near Chester, Illinois, and was damaged beyond repair. This is a “bill of fare” or menu from dinner aboard the steamer on November 5, 1872. Regional foods were featured as well as hearty vegetables fitting for a crisp, cool fall voyage on the Mississippi.

the possibility of a pirate or some kind of villain down the way. In time, Evans Landing became Jenkins Landing, and was eventually named Grand Tower Landing around 1857. This was about the time that Samuel Langhorne Clemens was fulfilling his dream as a river pilot on the Mississippi, often passing through and visiting Grand Tower, and recording his account of the river and the mighty Tower Rock. Shortly after this time, however, times changed and so did the river when the Civil War began. Any commerce or trade headed south was stopped by the war. During years following the Civil War, Grand Tower Landing became incorporated as the City of Grand Tower and began naming streets and adopting their city’s government in the following year; that was 1873. At one time, the thriving town had as many as 3,500 citizens;

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at least three hotels; restaurants; a large meat market with beef, pork and wild game; shops; dance halls; and a theater (now City Hall). Grand Tower was even a stop on river cruises to receive and entertain guests. While industry thrived for many years in and around Grand Tower, ultimately the battle with the river would slowly create setbacks for the river town, not the least of which was flooding. In 1952, a levee was built to help curb the effect of flooding in the city. Today, the population and business climate of the community are much different, but pride in the river, the small community and their heritage is as strong as ever. If ever in history there was a community with the highest percentage of population of citizens employed “by the river”, Grand Tower would likely rank near the top of the

Other helpful information Mississippi River Museum & Interpretive Center 606 Front Street Grand Tower, Illinois 62942 Open: Saturdays & Sundays 2:00 - 4:00pm, or by appointment but calling 618-565-2043, 618-565-2227, or 618-565-2120 While you are in the area, make sure you visit Devil’s Backbone Park The actual “backbone” is a ridge that overlooks the river. On the riverfront, there is a park with areas for camping and picnicking, playground area for children, as well as a boat launch.

FOOD, FUN & FOLKS Magazine :: Winter 2010 5

list. There is a list to prove it at the Mississippi River Museum and Interpretive Center on Front Street in Grand Tower. Museum curators Jack Knupp and Charlie Burdick have nearly 90 years of combined experience as river pilots - Captains, to be exact. With so much knowledge, they make a visit to the museum a real learning experience. They can tell firsthand accounts about how working on the river is difficult and very dangerous, how they navigated the river through countless obstacles, how to keep a log boat, and even a number of ways to tie ropes. The museum, just inside the levee on the Illinois shore, is situated directly across from Tower Rock. The historic rock formed during the Devonian Period dating back as far as 380 million years ago. (The Living Museum. Vol. 66, No. 2 & 3 Summer/Fall 2004) As a tribute to the river, the museum’s collection includes pictures, documents, maps and artifacts from the river and riverboats that passed by the city through the years. The museum also has a river pilot simulation area with a working real-time radar of the river area in front of the museum and miles around. Videos are available for viewing as well, of both historic and entertaining accounts of river happenings throughout history. The next time you’re traveling down Southern Illinois’ Great River Road, take that turn to the west and visit Grand Tower. The warmth of the people and the deep connection to the Mississippi River will make you feel more than welcomed. Special thanks to Jack Knupp and Charles Burdick of the Mississippi River Museum and Interpretive Center for their assistance with this article and especially for Charlie’s well documented accounts of river history.

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Always en vogue! Until the 1940s, dining on beef (or ox) tongue was en vogue! High society folks didn’t have anything on the poor and common folks, though … because using all of an animal processed for food was always en vogue! The following recipe has been copied from the 1929 edition of The Art of Cooking by Sarah Field Splint. Splint was a food editor for McCall’s Magazine, but had previously served as the Chief of the Division of Food Conservation for the U.S. Food Administration.

Boiled Beef Tongue Wash the tongue thoroughly. Put in a deep kettle. Cover with water and add 1 sliced carrot, 1 sliced onion, 2 sliced stalks of celery, 2 sprigs of parsley, ½ bay leaf, ½ teaspoon peppercorns and 2 cloves. Bring quickly to a boil. Reduce heat and simmer slowly 3 hours or until the tongue is tender. Remove from the pot. Cut off the throat part and remove skin from tongue. Serve hot with Almond and Raisin Sauce. The tongue is delicious cut in slices and served cold. The meat from the throat end makes good hash and the water in which it is cooked is rich soup stock.

Seared Trout Filets with Maitre De Butter Maitre De Butter is a compound butter commonly used in restaurants in many ways. A pat on a grilled steak, on top of pasta or on fish are all standard ways of using it. To make it, combine 1 stick of soft butter with 2 Tablespoons of chopped fresh parsley, the zest and juice of one lemon and less than 1/8 teaspoon of garlic paste. You may also add freshly ground pepper. Our trout filets have been pan seared and topped with the butter compound. To prepare the filets, wash and pat them dry. Gently sauté them in a little olive oil, then finish them with the butter compound and a little more lemon juice and fresh parsley. That’s pretty easy!

Southern Illinois Foodways & Foodlore

Woolworth’s Then Woolworth’s Now Neighborhood Food Co-op

Then

By Nicole L. Davis and Stephanie Rhodes ::

he year was 1959 - a year when Bonanza debuted on television and NASA picked seven astronauts with the “right stuff ” - a year when national supermarkets numbered 32,000 and the aluminum beer can was introduced – a year when Murdale Shopping Center opened in Carbondale, and was the largest shopping center in the entire United States! Murdale Shopping Center’s first anchors were Woolworth’s 5 and 10 and Kroger, with a sprinkling of small stores in between. The F.W. Woolworth Company was founded in 1879 and was one of the original five and dime stores in America, and surviving every increasing competition until the chain went out of business in 1997 – not a bad life for an early retail giant. The first lunch counters appeared in Woolworth’s in 1907 with full fledged lunch rooms showing up three years later in some stores. In the 1950s, the lunch counter became the popular hangout for teenagers, and Carbondale’s store was no different. The Woolworth’s lunch counter even appeared on Broadway in 1980 in Ed Graczyk’s Come Back to the Five and Dime, Jimmy Dean, Jimmy Dean, serving as a nostalgic reminder of days gone by. The Murdale Woolworth’s 5 and 10 was a mega retailer when it opened in Carbondale. The lunch counter served 50 cent sandwiches and 25 cent milk shakes then, and many teens of the times considered it a treat to have a real soda fountain drink and grilled American cheese sandwich. One Baby Boomer “teen” I had the chance to talk with fondly remembered ham salad sandwiches and sifting through records in the music section of the store. Another reminisced about

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eating a parfait glassful of multi-colored gelatin cubes smothered in whipped cream squirted from an aerosol can … while her mother enjoyed the gelatin based cheesecake so popular at the time. Attracting customers to the lunch counter wasn’t difficult, but Carbondale’s Woolworth’s had a special promotional game. Clusters of helium balloons would be tied to the booths near the lunch counter. Customers could pop a balloon and out flew a small piece of paper containing a precious deal. The most coveted prize … a free banana split! Woolworth’s wasn’t only about the lunch counter, it was a wondrous place for kids during the holiday shopping season. One fond customer recalled “dolls stacked from floor to ceiling” in early November as the retailer began preparing for the rush of Christmas toy shopping. Another remembered big rotating racks filled with cards of buttons, embroidery threads and sewing notions. Another recalled buying her first pair of pierced earrings at the jewelry counter and yet another mentioned the dinnerware made especially for Woolworth’s. Sadly, fond memories of Woolworth’s are all we have left, along with memorabilia and a few recipes from the famed lunch counters.

Then Now

we had Woolworth’s. we have the Neighborhood Food Co-op! They have a great lunch counter, too!

Carbondale’s Neighborhood Co-op Grocery moved to Murdale Shopping Center in 2006. While “The Co-op” was new to Murdale, it was established more that 20 years earlier in the Carbondale community. The Co-op was similar to a “buying club” prior to 1985, as a group of local residents came together to purchase whole grains, cheese, nuts, other bulk items and unprocessed foods at affordable prices. In 1985, The Co-op established its first storefront at 102 E. Jackson then moved next door in 1997. “Support and interest of buying of unprocessed foods, whole grains and bulk food continued to grow through the years,” says Jerry Bradley, Owner Services

FOOD, FUN & FOLKS Magazine :: Winter 2010 7

Now

Neighborhood Co-op Grocery 1815 W. Main St. Carbondale, IL 62901 618-529-3533 www.neighborhood.coop

Now

and Outreach Coordinator for The Co-op. The Co-op became a member of the National Cooperative Grocers Association in 1998, which allowed the store to access and purchase a wider variety of products through the collective network. The Association also provides support to its member retailers in the areas of development and promotion. In 2005, as the store’s popularity and potential had increased, plans began for a move west to Murdale Shopping Center. In this “new” space, The Co-op would quadruple in size to nearly 12,000 square feet … and there would be a deli – or a lunch counter as Woolworth’s would say – with a hot bar of daily specials and pizza, and a cold bar with salads and dishes that - simply put - make sunshine in your belly! In addition to the wider variety of fresh, healthy products, local

Open: Mon-Fri: 9:00am to 9:00pm Sat: 8:00am to 9:00pm Sun: 9:00am to 9:00pm products, and a deli, there’s also a dine-in area that serves as a demonstration kitchen for guest chefs and cooking classes. The produce and cooler areas of The Co-op increased, too, with the move. You can find a wide variety of local produce, beef, bison, pork, Southern Illinois prawns, eggs and more local products throughout the store. Repeatedly, the store receives high ratings on surveys in the area of “atmosphere”. The staff is always helpful and will gladly assist with finding products. Most staff have sampled products in their area of responsibility or expertise, and will even order

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products for shoppers if something is not available in the store. On any given week there is an event happening at The Co-op and so it continues to be a destination for community members and visitors with events such as: a nutrition run, customer appreciation days, “Dog Days” to benefit the animal community, store tours, farm tours, cooking classes, chef demonstrations, free recipes, and product samples.

Try these great dishes! Southern Illinois Foodways & Foodlore

Whether you remember Woolworth’s 5 and 10 or have come to love the Neighborhood Food Co-op … Then, the Food, Fun & Folks were wonderful and… Now, the Food, Fun & Folks are still wonderful!

Want more?

For additional information, visit www. foodfunfolks.com

Dime Store Fluffy Gelatin Cheesecake Ingredients for Crust: ½ stick butter, melted 1 package graham cracker crumbs ¼ cup sugar Combine the ingredients and press into the bottom of a 13x9 inch dish. Reserve ¼ cup of the mixture to sprinkle on top of the cake. Ingredients for Filling: 1 cup granulated sugar 3 Tablespoons of lemon juice 1 small package of lemon gelatin 8 ounces cream cheese, room temperature

1 1 1

large can of condensed milk, cold cup boiling water teaspoon almond extract

Chill the condensed milk overnight (do not use sweetened condensed milk). Dissolve the gelatin in 1 cup boiling water and let it cool. Beat the condensed milk until stiff peaks form. In another bowl, cream together the almond extract, sugar and cream cheese. Whip in the cooled gelatin mixture and then gently fold the whipped condensed milk into the cream cheese mixture. Pour the filling over the graham cracker crust and sprinkle the top with the reserved cracker mixture. Chill for at least 4 hours before serving. This recipe can also be made using strawberry gelatin.

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FOOD, FUN & FOLKS Magazine :: Winter 2010 9

The Best view is from By Stephanie Rhodes ::

the Bluffs

f the bluffs and the bottoms could talk, they might tell us how “Buttermilk Hill” really earned its name. Divided by the Great River Road (IL Route 3) today, the bottoms and the bluffs between Chester and Grand Tower were once home to a variety of farm operations. Today, you will still find acres and acres of farmland in the bottoms, while in earlier times the same farmland and “the business of farming” was more diverse, with production of timber, grain, livestock, dairy, fishing and more. Many stories and accounts of the past are lost with time and others evolve into bigger tales (you know, like fishing stories)! For the purpose of this story, we will stick to a tale I have heard … one that is almost believable. The story of Buttermilk Hill goes like this: There was a dairy in the bottoms and a hog farmer up the hill, toward the bluffs. The dairy farmer would have leftovers from milk and butter making. Milk and milk products are a good, high fat food source for the hogs. Being good neighbors, the farmers worked out an arrangement and the hog farmer would get the milk to feed to his hogs. Transporting the milk up the hill was a challenge – a hill that is still steep and narrow even today. Before pavement, it was also bumpy and rough, so between all the “churning” travel up the hill and the length of time it took with a horse and wagon, the leftovers would turn to “buttermilk” by the time the wagon arrived to the hog farm. That’s how the story is told! Today, Buttermilk Hill is home to The Bluffs Winery and Vineyard. The location and view are quite unique and allow all who visit to truly feel like they are back to nature. On a clear day, the view is a breathtaking 20 miles (at least) of bottoms, bluffs and Shawnee Hills.

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In the mid-1990s, Steve Ellis and his wife Cheryl started thinking about growing grapes and opening a winery. At that time, there were approximately five wineries in Illinois. The couple traveled to wineries in Illinois and other states doing their research, and studying the business of viticulture and enology to learn and start to develop their own plan for grapes and wine. Their plan developed over time, but officially began with Steve taking classes on viticulture and enology at SIU, getting to know contacts in the area also growing grapes, and even working in local vineyards for a handson experience. Steve also planted his own grapes in Murphysboro, near his home. As a career police officer and son of a builder, hard work has always been in Steve Ellis’ veins, so when he experienced some obstacles in 2000 that slowed down his

Southern Illinois Foodways & Foodlore

plan for a winery, he simply readjusted his plans. In 2007, Steve and Cheryl purchased property on Buttermilk Hill Road near Ava and began to plant vines and build their winery while keeping the vineyard near Murphysboro. Travels are smoother up the hill and the Ellis’ bring a new kind of enterprise to the bluffs. Steve, along with Cheryl’s son Jon, tend to the vines, sales, marketing and winemaking. Cheryl still works outside of the business, but finds time to help with the business on her days off. “The work never ends,” says Steve, with a big smile while working in the winery after crushing grapes straight from the vineyard the evening before. The winery and grounds are large enough for guests to have private conversations over a glass of wine, and even a picnic. At the same time, the winery is accommodating to larger groups and parties. The wine list has several whites and reds made with local grapes. Snacks like cheese, crackers, sausage and other gourmet items are available for purchase, but outside food is welcome, too. Steve Ellis is the owner of The Bluffs.

The Bluffs Winery & Vineyard 140 Buttermilk Hill Road Ava, Illinois 62901 • 618-763-4447 www.thebluffswinery.com Open: Monday-Thursday: 12:00 noon 6:00pm • Friday-Sunday: 12:00 noon – 8:00pm

Make sure you include a stop at The Bluffs when you’re traveling the Great River Road!

For additional information, visit www.foodfunfolks.com www.cctb.org :: www.foodfunfolks.com

FOOD, FUN & FOLKS Magazine :: Winter 2010 11

Up Close with R.E. Bridg By Nicole L. Davis ::

hen Daniel H. Bush founded Carbondale, he had no idea that his great-great-grandson would later own one of the town’s most loved pizzerias! R.E. Bridges opened Italian Village (IVs) in 1960 and has been celebrating the restaurant’s 50-year anniversary all year long. When he married his wife, Debbie, she quickly became part of the business and is currently the general manager. Bridges has a rich history in pizza making, having spent many years in California during the 1950s working at a pizzeria. He returned home and had an opportunity to go into business with his father to open IVs. Even though he came back to his roots, R.E. brought a bit of California with him ... in flavor and operations. Now the oldest restaurant in Carbondale, IVs was our first self-serve restaurant, a model that Bridges learned in California. Bridges readily admitted this was a service style that local folks had to get used to! For any restaurant owner, the restaurant becomes much of his life and the staff become much of his family, and Bridges’ own experience was no different. He was full of stories and enjoyed reminiscing about the early years of the restaurant. “When we first opened, [IVs] seated 23,” he relayed. It now seats 250 and will soon add another 75 seats with a new expansion and outdoor patio. Although Bridges and his staff have offered new menu items over the years, pizza, pasta, Italian beef and lasagna are the staples. “Our customers love that things stay the same,” Bridges told me during our visit. It was apparent that Bridges believes in consistency; the same recipes have been used since the day IVs opened. Bridges attributes much of the restaurant’s continued success to just that … consistency. IV’s chefs make pizza dough and sauce from scratch and never cut corners on food. When local vegetables are in season, you’ll find them on the salad bar. IVs is also committed to serving wine from Southern Illinois’ own Alto Vineyards, Von Jakob Vineyards and Blue Sky Vineyards, as well as their own Italian Village label, produced by Alto Vineyards. Food isn’t the only great thing you can find at IVs, the memories of the folks who’ve eaten there over the years are also great … and literally are a part of the restaurant. Beginning in the 1960s, Bridges’ customers have signed their names along the walls of the restaurant. “Don’t forget your markers” is on the home page of IV’s website, inviting autographs. Even mine from years ago is hidden among the newer strokes of permanent ink. This is unique to IVs and is something that “got started and we just didn’t stop it”, says Bridges. Memories are made at IVs and forever etched on the walls, giving new meaning to the old cliché, “if walls could talk”. Well, these do!

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Southern Illinois Foodways & Foodlore

h dges While the food remains the same, the customer has changed over the years. IVs original customer was the Southern Illinois University student. “They’d be lined up along Washington Street,” Bridges recalled, “then, we’d average one pizza a minute!” As those students graduated and moved on to family life, they kept returning as SIU and IVs alumni. Now, the typical customers are families. While I was at IVs talking with the Bridges’, I had the chance to meet a few customers. One family, with their 12 year-old son, had driven from North Carolina, a 9-hour drive, to relive memories made at IVs. “It’s the first place we come when we visit,” relayed the young man. Customers like that are hard to come by, but IVs has many! For great food, great fun, and great memories, IVs is a must-do while you’re visiting…and, if you’re lucky, you might get to hear a story from the pizza legend himself !

IV’s – A slice of Carbondale’s Magic

Need more information? Italian Village IVs can accommodate private parties of up to 40 people in The Loft. For more information or to see their great menu, visit www.italianvillagecarbondale.com Telephone: 618- 457-6559 Hours of Operation: Mon-Thu: 11:00am-10:00pm Fri-Sat: 11:00am-11:00pm Sun: 11:00am-10:00pm

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FOOD, FUN & FOLKS Magazine :: Winter 2010 13

Soda Industry began Popping in Southern Illinois The

over 100 Years Ago!

By Debbie Moore ::

n 1865, two brothers came from England to the United States. They brought with them the knowledge of making carbonated beverages and eventually ended up in DuQuoin. Tom and Ted Hayes started a soda water bottling business in a stable in the back of their house. Ted left the business quickly, but Tom stayed on, married Mary Henke, had a family and worked in the coal mines in addition to bottling beverages. It was the childhood work ethic of Tom and Mary’s son, William Richard Hayes, that created the foundation for what we know today as the DuQuoin Coca Cola Bottling Company. Will Hayes was born in 1877 and when he was just six years old, his father was killed in a mining accident leaving Will, his two sisters and mother. Mary Hayes continued the beverage business in an attempt to support her family and when Will was just eleven years old, he decided to help out in the business by delivering “Pop” after school and on Saturdays. He had a two-wheeled wooden cart that held five cases and he pushed it up and down the streets of DuQuoin, selling and delivering the well loved locally made beverage. By the time Will was fifteen years old, his mother had saved enough money to buy a four-wheeled wagon and a horse. She had expanded the bottling facilities by building a small two-story brick addition on the front of the stable. Soon, the family was selling their soda water to neighboring towns and by the time Will graduated from high school, he was devoting full time to the business. In 1904, when the family visited the St. Louis World’s Fair, Mrs. Hayes and her two daughters decided to leave St. Louis for California to make a new home. Will returned to DuQuoin alone. He continued the family business, married and started his own family. In 1913, W. R. Hayes purchased the franchise for bottling Coca-Cola and the rest of the story is a prosperous one! The details of the Hayes Family History were provided by the Hayes Family and additional information can be found at http://www2.wsiu.org/outreach2/history/cocacola/hist9.html

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Southern Illinois Foodways & Foodlore

Marion Pepsi-Cola Comes on the Scene

Pop as an Ingredient in Heritage Recipes While the recipe for colas will always be kept secret, the use of colas in heritage recipes is no secret! In the1950’s both major beverage companies began distributing recipes using their products as ingredients for popular cakes, pies and gelatin salads. In more recent times, foodies have started including the beverages in sauces and other things that you won’t find on the dessert table. For our Food, Fun & Folks, it’s all about the dessert buffet!

Recipes and photos follow …

Want more?

For additional information about the Crisp family and Pepsi MidAmerica, visit www.pepsimidamerica.com

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In 1935, entrepreneur Harry L. Crisp founded Marion Pepsi-Cola. Harry Crisp was just twenty-four years old when he opened a hatchery and poultry business in Williamson and Franklin Counties. He then developed a line of flavored soft drinks and delivered “Crisp Flavors” to his customers in his poultry trucks! In 1935, he bought the franchise rights to Pepsi-Cola and with just five employees … began what we know today as Pepsi MidAmerica. Harry L. Crisp was more than a business man. He was a family man and community leader. He believed that in order to have a successful business, his community (and region) had to be healthy and successful. Crisp served three terms as Mayor of Marion and he was instrumental in securing Marion as the location of a Veteran’s Hospital and a Federal Correctional Center. Crisp believed in giving back to a community and he did that in many ways. After his father’s death in 1975, Harry L. Crisp II took the reins of Pepsi MidAmerica, but not before learning the business from the ground up. After completing his education and service in the U.S. Marine Corps, Harry L. Crisp II returned to Marion in 1958 and began learning every aspect of the business ranging from sorting bottles to selling the product! Crisp II has been hugely successful in growing the company. The number of jobs increased three times over under his leadership and the company grew to be the largest individually owned Pepsi bottler in the United States. Now a third generation of the Crisp family leads the charge of providing a quality product and a thousand Southern Illinois jobs. Harry L. Crisp III, known to most as “Lee” is the President and CEO of Pepsi MidAmerica and Crisp Container Corp. Like his father, Lee served in the U.S. Marine Corps and like his father and his grandfather, Lee believes in giving back to his community. Lee’s community, however, is much larger than the Southern Illinois region. Lee Crisp is the founder and director of the U.S. Marine Corps Heritage Foundation, where he oversees the national Museum of the Marine Corps at Quantico, Virginia. He is also the founder of the Marine Corps Law Enforcement Foundation, which awards scholarships to eligible children of Marines and federal law enforcement personnel killed in active duty. The Harry L. Crisp family has long been appreciated for humanitarian and philanthropic efforts. While awards have been presented, awards have never been expected by these three generations of business leaders. Their numerous efforts have helped universities, community colleges, hospitals, churches and families across America.

FOOD, FUN & FOLKS Magazine :: Winter 2010 15

Desserts Pop with Soda! Soda Pop Cheesecake Crust: 2 cups graham crackers ½ cups melted butter ½ cup powdered sugar 1 teaspoon cinnamon Filling: 1 package unflavored gelatin 6 Tablespoons sugar 1 ½ cups citrus soda, divided

2 beaten eggs 1 (3-ounce) package lemon pudding & pie filling cook and serve, not instant ¾ cup water 11 ounces soft cream cheese Strawberry Glaze: ½ cup strawberry jelly, melted ½ pint fresh strawberries

To make the crust, combine the ingredients and press into the bottom and partway up the sides of a prepared 9-inch springform pan; chill. To make the pie filling, soften the unflavored gelatin in ¼ cup of the citrus soda for 4 minutes. In a saucepan, combine pudding & pie filling, sugar, beaten eggs and water. Blend well. Add 1 ¼ cups of citrus soda and bring just to a boil over medium heat. Stir this mixture constantly and when it is thick, remove it from the heat. Stir in the softened unflavored gelatin. Add ½ cup of this warm mixture to the softened cream cheese and mash it together. Mix the cream cheese with the remaining citrus soda mixture and stir it until it is well blended. Pour into the pie crust and chill it for at least 8 hours. Remove from pan. To prepare the topping, simply melt the strawberry jelly; place the strawberries decoratively over the top of the cake and brush or spoon the melted jelly over the berries.

Root Beer Float Cake 1 package yellow cake mix 1 (12-ounce) can or bottle of root beer ¼ cup vegetable oil 3 eggs

Glaze: ½ cup confectioner’s sugar 3 Tablespoons root beer

Whip together the cake mix, 12 ounces of root beer, oil and eggs until smooth. Pour the batter into a prepared decorative Bundt pan and bake for 35-40 minutes at 350 degrees, until a toothpick inserted comes out clean. Cool the cake in the pan for 15 minutes, before inverting onto a serving platter. Cool the cake completely before glazing it with a combination of the confectioner’s sugar and 3 Tablespoons of root beer. This cake tastes just like a root beer float, but is even better with a scoop of vanilla ice cream!

Orange Crush Pound Cake 2 sticks butter, room temperature ½ cup shortening 2 ¾ cups sugar 5 eggs 1 cup orange soda pop 3 cups flour ½ teaspoon salt 1 tablespoon orange flavoring 1 teaspoon vanilla extract

Icing: ½ stick butter, softened 1 package (18-ounce size) cream cheese, softened 1 box confectioners’ sugar 1 teaspoon orange flavoring

16 FOOD, FUN & FOLKS Magazine : : Winter 2010

To prepare the cake, cream butter, shortening and sugar until fluffy. Add eggs one at a time, beating well after each addition. In a second bowl, sift flour and salt together. Add dry ingredients to butter mixture, alternately with orange drink. Add flavorings. Whip until creamy. Pour batter into a prepared tube pan and bake for 1 hour and 10 minutes or until cake is golden brown. Cool the cake for ten minutes before inverting onto a serving platter. Frost with the icing which is easily prepared by whipping the butter and cream cheese together first, then adding the confectioner’s sugar and flavoring. Whip until creamy. Southern Illinois Foodways & Foodlore

Chocolate Cola Cake 1 18.5-ounce devil’s food cake mix 1 16-ounce bottle cola 2 tablespoons grated orange peel ½ cup semi-sweet chocolate chips

Frosting: 12 large fresh, ripe strawberries, preferably un-hulled 1/2 cup butter or margarine, softened 16-ounce package confectioner’s sugar 3 tablespoons powdered chocolate drink mix 1 1/2 teaspoons vanilla extract

Prepare cake mix according to package directions, using 1 1/3 cups cola in place of water and stirring in 1 tablespoon of grated orange peel. Pour batter into 2 prepared round cake pans. Bake 30 minutes until a toothpick inserted in center comes out clean. Cool the cakes for 10 minutes before inverting onto racks to cool completely. Make decorative strawberries by stirring the chocolate chips in small heavy saucepan over very low heat until melted and smooth; remove from heat. Dip strawberries into chocolate to coat halfway, placing each berry as it is dipped on a cookie sheet lined with wax paper. Refrigerate berries until ready to use. Make the frosting by beating the butter until light and fluffy. Gradually add the confectioner’s sugar and chocolate drink mix until smooth. Beat in the remaining cola, the remaining orange peel and vanilla. Beat until smooth. Frost the layer, top and sides of the cake and garnish with the chocolate dipped strawberries!

Strawberry Pie 1 ¼ cups sugar 3 Tablespoons cornstarch 1 (10-ounce) bottle citrus soda 1 (3-ounce) box strawberry gelatin 1 quart strawberries, cleaned sliced 1 baked pie shell

In a saucepan combine the sugar, cornstarch and soda; cook until thick. Add the strawberry gelatin and blend until smooth. Cool completely. Place sliced strawberries in the pie shell and pour the gelatin mixture over the berries. Refrigerate until ready to serve. Diet soda may be used.

Banana Cola Cake 1 package plain yellow cake mix* 1/8 teaspoon baking soda 2 eggs ¾ cup cola soda at room temperature

1 cup (2-3) mashed ripe bananas 2 teaspoons lemon juice 1/3 cup finely chopped nuts

*Do not use the cake mix that includes pudding or requires oil. Before you begin, measure the cola and let the foaming stop! Prepare the cake batter by combining the mix, baking soda, eggs and cola. Mix by hand until moist, then finish by beating on a high speed for 3 minutes. Combine the mashed bananas and lemon juice and fold into the cake batter. Bake in a prepared 13x9 inch pan at 350 degrees for 40 minutes. Cool slightly and invert on to a serving platter. Sea Foam Frosting: 2 egg whites 1 ½ cups firmly packed light brown sugar

1/8 teaspoon cream of tartar 1/3 cup cola 1 teaspoon vanilla extract Dash of salt

In the top of a double boiler, combine all the ingredients except the vanilla and beat for 1 minute at the high speed of an electric mixer. Place over the boiling water (don’t let the water touch the bottom of the top pan); Beat on high speed about 7 minutes until the frosting forms peaks when the beater is raised. Remove from the boiling water and empty into a large bowl. Add the vanilla and continue beating on high speed until thick enough to spread. This takes approximately 2 minutes. Spread on the top and sides of the cooled banana cake. www.cctb.org :: www.foodfunfolks.com

FOOD, FUN & FOLKS Magazine :: Winter 2010 17

Put another in the pot

Possum By Debbie Moore ::

t certainly isn’t uncommon to hear Southern Illinoisans talk about having been raised on wild game! In a region inundated with private and public hunting grounds and an abundance of rivers and lakes, the process of putting fish and game on the dinner table was more necessity than hobby. It seems that every generation had economic cause to hunt and fish. Chats with Southern Illinois old-timers reveal interesting stories that may be filled with more fiction than facts! My own father delighted in telling a story about a relative who had just one bullet left (during the Great Depression), but came home from a morning hunt with five rabbits! I heard another old man tell a story about killing two deer with one shot, and then there are the fish stories! I think every fisherman tells those, but I remember seeing a historic photograph of a man holding a fish he caught in Murphysboro’s Carbon Lake. It was as long as he was tall! Tall tales or not, hunters and fishermen have fed families for decades in rural America, and Southern Illinois is no different. Hunting and fishing are all about

the sport today, but it certainly didn’t start that way in this region! In the early 1800s, when many immigrants with Celtic roots arrived via the Upland South, people lived off the land. It wouldn’t have been uncommon to find an old opossum in the simmering pot over a wood fire! Lucky families would have added onions and sweet potatoes to the pot, not necessarily for flavor, but to absorb the grease! The virtually untouched woodlands were full of squirrels, raccoons and the everpresent whitetail deer. The open prairies were ripe with rabbits, quails and turkeys. The region’s marshes turned up plenty of ducks and geese. From the rivers and streams came a bounty of fish. If you could hunt, trap or fish, you could keep from starving! Today, Southern Illinois is known for its prolific deer population, popular Canada geese migration and the abundance of ducks. Bass fishing on the area’s lakes brings trophy seekers in from all over the Midwest and the emerging popularity of catch and release musky fishing on Kinkaid Lake has added a unique element to our outdoors. It is easy to understand why we love our wild game. We are surrounded

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Debbie Moore’s family members after a big Raccoon hunt in the 1950s. by the opportunity to put good food on the table. And, yes, sometimes that good food includes a simmering pot of squirrel dumplings! Visit the Illinois Department of Natural Resources website at www.dnr.illinois.gov for

additional information about hunting and fishing regulations and locations. You will find a good list of hunt clubs at the Southernmost Illinois Tourism Bureau’s site at www.southernmost illinois.com

Southern Illinois Foodways & Foodlore

Try these great recipes!

Squirrel Dumplings Cut 2 cleaned and dressed squirrels into serving pieces and brown the pieces in hot canola oil. Remove the squirrel from the oil into a stew pot. Add 2 cups of water, 2 teaspoons salt, 1 teaspoon black pepper, 2 bay leaves, 1 teaspoon dried summer savory, 1 chopped onion, 1 chopped rib of celery and 3 chopped carrots. Cover the pot and simmer for 1 ½ hours until the meat falls off the bone. Remove all the meat and bones from the pot, bone the squirrel and reserve the meat. Make the dumplings by combining 2 cups of flour, ½ teaspoon salt, 4 teaspoons baking powder and ¾ cup of milk. Roll and cut the dumplings in small squares. Bring the squirrel broth to a boil and drop in the dumplings. Gently boil them for 15 minutes until they’re done. Add the meat back into the pot and finish seasoning with additional salt and pepper and ½ cup chopped fresh parsley.

Smothered Rabbit Cut a dressed rabbit into serving pieces and season it with salt and pepper. Roll the pieces in flour and brown the pieces in hot bacon grease in a heavy deep skillet. After the meat has been browned on all sides, turn the heat down to a simmer. Cover the meat with a thick layer of sliced onions and 1 cup of sour cream. Put a lid on the skillet and simmer gently for 1 ½ hours until the meat is fork tender.

Need more information?

If you’d like additional recipes like these, visit www.foodfunfolks.com or you may purchase Food, Fun & Folks, a 450-page cookbook filled with recipes that use Southern Illinois products by visiting www.sliceofpie.biz

good stuff Fried Goose Breast 1 goose (or duck) breast 1 cup flour Salt and pepper to taste 1 teaspoon sage 1 cup fresh mushrooms, sliced

4 slices of bacon, cooked and crumbled 1 sweet white onion, chopped 1-2 sticks of margarine ½ teaspoon garlic, minced 1 cup celery, chopped

Cut breast in ¼ inch strips, across grain. Pound out to tenderize. Roll in flour, sage, salt & pepper mixture. Brown the pieces in 1 stick of margarine on medium heat. Remove the breast meat. Brown the mushrooms, onion and celery until soft. Add the meat back to the

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skillet. Sprinkle with thyme and garlic. Add margarine as needed and cook for 30 minutes on medium low heat to simmer, thicken and mix the flavors. Serve over long grain and wild rice. Add raisins, chopped apples or dried cranberries to the rice for additional flavor. This recipe was provided by Larry Flamm and Belinda Lu Rhodes, Union County.

FOOD, FUN & FOLKS Magazine :: Winter 2010 19

Soup Southern Illinois

Ribbles … or

Rivels?

20 FOOD, FUN & FOLKS Magazine : : Winter 2010

By Debbie Moore ::

t’s the season to get the big pot out. You know the pot! It’s the one that sits on a high shelf and collects dust all summer. Maybe it’s the one that is stored in the deep corner of the bottom cabinets. You know the pot! The one that you use all winter long to simmer batches of perfectly chopped vegetables in savory beef broth flavored with rich tomato paste. Maybe you use your pot to steam little chunks of potatoes in a sweet creamy broth … or to simmer the last few tomatoes that were hanging on those withering plants in the garden so you can add lots of garlic and chunks of hearty bread. What makes a soup … a Southern Illinois Soup? Maybe it’s the use of vegetables grown in Southern Illinois gardens and sold at local farmers markets or the addition of Southern Illinois Prawns to the already incredible batch of yellow squash corn chowder. Maybe it’s the creation of a sweet potato soup that is made even better with the addition of turnip greens that come from a Union County farmer who is really growing plots of turnips just to keep the deer at bay! A Southern Illinois Soup could be the one I make using a little bit of all the vegetables I buy on my last November trip to the Carbondale Farmers Market so I can store them for a couple months until the market opens again in the spring! What makes a soup … a Southern Illinois Soup? I think it is a soup that comes from an old family recipe that’s been used by generation after generation of good cooks who have been frugal and diligent in their efforts to feed their families … Southern Illinois families, of

Southern Illinois Foodways & Foodlore

good stuff course! It’s a family recipe that has been passed down orally … no written recipe! It’s a soup that is made like mama made it … and grandma made it! A couple years ago, my friend Mike Jones (Murphysboro’s General John A. Logan Museum volunteer director) and I were talking about family histories and we realized that Mike’s wife, Sharon and I came from the same German roots! That prompted Mike to ask me if I made rivel soup. Food historian that I am, I’d never heard of rivel soup and I thought he actually said ribble soup. Sharon’s German family made it, but mine didn’t! So, I began the search for ribble soup recipes! What I learned was that there are as many ribble soup recipes as there are German families in Jackson County! Some families make it in a tomato broth similar to the Italian bread soup; others make it in boiled potato stock with no cream and others make it in that kind of stock and add cream; others make it in a beef stock, using left-over broth and meat from pot roast; others drop rivels into their vegetable soup; some drop rivels into a pot of ham and bean soup; others use chicken broth with lots of corn … and others make it in chicken

broth and add back the meaty remnants of the boiled chicken. I also learned that the word is actually, r-i-v-e-l, but only if you want it to be! Like many things, passing the recipes down orally for generations resulted in folks saying what they thought they heard … so the word r-i-b-b-l-e is used as often as rivel. A rivel is unique. It is similar to a spaetzle dumpling or an egg noodle, but not quite the same! It is easier to make for one thing. A rivel is rustic … a rivel is filler … it stretches a pot of soup into something bigger! It turns leftover broth into a new meal! In our heritage, rivels were in the bag of magic tricks of old-time German cooks. Today, rivel soup is a treat … something to remind us of the toasty warm kitchens in our past. Whether you call it rivel soup or ribble soup … you’ll make it over and over! We’re sharing one of our recipes for rivel soup, but we’d like to hear from you. You can send us your favorite recipe for rivel soup via email at cctb2@neondsl.com or you can enter it directly in our website at www.foodfunfolks.com We’ll publish some of the recipes in future magazines, so tell us your family’s story that goes along with the soup!

Winter White Soup 2 Tablespoons Canola Oil 1 medium sweet onion 1 rib celery 2 russet potatoes 1 small rutabaga 3 medium turnips 2 parsnips 1 clove garlic 6 cups vegetable or chicken stock 1 pint half and half ½ stick of butter Peel and chop the vegetables. Chop the rutabaga in smaller pieces than the potatoes and turnips, because it takes a little longer for it to cook. In a large soup pot, boil the vegetables in the stock until tender. Drain the vegetables, reserving half of the stock. With an immersion blender, puree the vegetables until smooth, adding back a portion of the stock. Cream the soup by adding the half and half and butter. Add back additional portions of the reserved stock to reach the desired thickness. Gently reheat the soup before serving. Season with white pepper and salt. (If you don’t have an immersion blender, you can puree the vegetables in small portions in a blender or food processer.)

Chicken and Corn Rivel Soup 2 cups fresh or frozen corn 8 cups chicken broth 1 small onion, chopped 1 rib celery, chopped 2 Tablespoons fresh parsley, chopped 2 cups cooked chicken, chunked Pinch of saffron

Rivels: 2 cups flour 2 eggs plus 1 yolk ½ teaspoon salt Sprinkle of pepper

In a large soup pot, sauté the onion and celery in a little canola oil. Add the stock and the corn and bring to a gentle boil. Make the rivels by combining the ingredients until the mixture looks like crumbs. Hold a portion of the mixture in your hands over the simmering soup pot and brush your hands together (like you are brushing something off your hands) and the little rivels will drop right into the pot! Add the chicken, parsley and saffron and simmer for about ten minutes until the rivels float and are tender. Simmer a little longer if necessary.

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FOOD, FUN & FOLKS Magazine :: Winter 2010 21

Sweet Potato Soup with Turnip Greens 2 quarts ham stock with smoked pork neck bones or ham hocks 1 small sweet onion 1 rib celery 3 sweet potatoes 1 Tablespoon dried sweet red pepper flakes

1 teaspoon red chili pepper paste 1 teaspoon minced garlic 1 Tablespoon chopped fresh parsley ¼ teaspoon powdered sage 4-6 cups torn turnip greens

In a large soup pot, prepare the stock by boiling 2 smoked ham hocks or several smoked pork neck bones in 3 quarts of water. Gently boil the stock until it reduces by about one third. Peel and chop the onion, celery and sweet potatoes and add them to the stock. Season with the dried peppers, pepper paste, garlic, parsley and sage. Cover the pot, and gently simmer the soup until the vegetables are tender. When the soup is done, turn off the burner, add the greens and put the lid back on the pot. Within five minutes, the greens will be the perfect consistency. Season the soup with salt and hot sauce, if desired. (Any type of greens are perfect in this soup. Remove the stems from greens and chop them according to the thickness of the leaves. If they are thick, chop or tear them in smaller pieces.)

Yellow Squash and Corn Chowder with Southern Illinois Prawns ½ pound Southern Illinois prawns, peeled and deveined 2 cups corn kernels 2 cups chopped yellow squash 1 cup chopped sweet onion 1 cup chopped red bell pepper 1 cup chopped celery 2 cups clam juice or fish stock

1 pint half and half 1 stick butter 1 Tablespoon chopped fresh cilantro 1 teaspoon minced garlic 1 teaspoon Old Bay seasoning ½ cup instant mashed potato flakes Salt and Pepper to taste

In a large soup pot, gently sauté the celery, bell pepper and onion in the butter until the vegetables start to wilt. Add the squash and corn and continue to sauté, stirring frequently, until the squash is tender. Stir in the cilantro, garlic and Old Bay seasoning and stir until the seasoning is dispersed. Add the clam juice and half and half. Gently simmer the soup for five minutes. Add the prawns and simmer for an additional five minutes. Thicken the soup by stirring in the mashed potato flakes. Turn off the burner and cover the pot. If the chowder isn’t thick enough, additional mashed potato flakes may be added in small portions. Garnish with additional chopped cilantro. (It takes just a few minutes for shrimp or prawns to cook, so adding them at the end reserves their tenderness.)

We need you!

We’re sharing one of our recipes for rivel soup, but we’d like to hear from you. You can send us your favorite recipe for rivel soup via email at cctb2@neondsl.com or you can enter it directly in our website at www.foodfunfolks.com

22 FOOD, FUN & FOLKS Magazine : : Winter 2010

Southern Illinois Foodways & Foodlore

$ $ outhern A Holiday Weekend in Carbondale By Devon Clifford ::

s the winter season approaches, local vendors and shop owners come together to provide loads of holiday goodies for both visitors and locals of Southern Illinois. Craft fairs filled with unique, local items are found throughout the region, while parade floats covered in lights flow through the streets where hot chocolate is sipped alongside! There are lots of shopping opportunities making it easier to prepare for the holidays! You can be sure to find something special at one of the many holiday events that take place each year. The annual Holiday Craft Sale held in the Student Center at Southern Illinois University on the first weekend in December is a great way to begin your search for the perfect Christmas gift! Over 75 local craftspeople set up booths offering handmade items including glass-blown ornaments by one of Carbondale’s favorite foodies, Lorenzo Cristaudo! You’ll find jewelry, pottery, Darn Hot Pepper products, unique items like pens made from fallen trees from the region and key rings made from deer antlers. Admission is always free, so you can spend more money on holiday gifts! Be sure to take advantage of all the other exciting activities going on during the sale. After a full day of gift shopping, take some time to drive through the fairgrounds in DuQuoin. The Annual Holiday Lights Fair will take place

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timulus

package

the whole month of December and is, without doubt, a holiday wonderland of its own. A threemile trail through the grounds is warmly lit with displays and decorations that are sure to get you into the Christmas spirit! Several crafts, lots of yummy food and all kinds of entertainment fill the Expo Hall on the weekends. You’ll even find Santa in the Expo Hall on the second and third weekends in December! Carry on your holiday fun and attend the Carbondale Lights Fantastic Parade on the first Saturday in December. This parade brings lots of seasonally decorated floats and community holiday events together. Be sure and warm up before the parade with a big bowl of chili at the chili supper that will be held at the Civic Center in downtown Carbondale. Several local businesses will also offer a holiday cookie walk, so be sure and stop in one of our many shops along the route and grab some cookies and refreshments while watching the floats and bands parade by. Santa’s reindeer will even be making a visit to the Town Square where you can meet each one! That’s a great photo opportunity for families! With all these special gifts to be given and plenty of local events to attend throughout the season, you’re sure to have a holiday filled with excitement and Southern Illinois is the perfect way to start off your winter adventure!

FOOD, FUN & FOLKS Magazine :: Winter 2010 23

Foodie

Festivals events & Holiday Open House Along The Wine Trail

November 26-28, 2010 Time: 12:00pm to 5:00pm daily Escape the long lines and hectic crowds in town and enjoy some time on the Shawnee Hills Wine Trail. Sip and savor your way along the trail and enjoy some of your favorite vintages while beginning your holiday shopping. Let our knowledgeable staff help you select a gift for even that hard to buy for person on your list.

Annual Holiday Craft Sale featuring more than 75 regional craftspeople. Students, faculty, staff, and members of the Southern Illinois community shop for holiday decorations, gifts, and unique items. Admission is free. Thursday & Friday 10am - 5pm; Saturday 9am - 4pm For additional event and vendor information, call 618-453-3636 or log on to www.siucstudentcenter.org or email craftshp@siu.edu

Holiday Lights Fair in DuQuoin

Carbondale’s Lights Fantastic Parade

November 27-December 30, 2010 The Exhibition Hall will be transformed into a magical wonderland of entertainment! Free train rides for the children, kid’s korner, decorated trees, food and craft tables. Come visit with Santa and have your picture taken with Santa and his sleigh. Admission: Family Vehicle $5.00 ($8.00 on Expo Hall nights) Commercial Carriers & Tour Buses $1.00 Per Person Grounds open: 5:30 - 9:30pm each evening Entertainment: 6:30 - 8:30pm Expo Hall

SIU Holiday Craft Sale

December 2-4, 2010 SIUC Hall of Fame (1st Fl) & International Lounge (2nd Fl) 1255 Lincoln Drive Southern Illinois University Carbondale

December 4, 2010 HOLIDAY COOKIE WALK Come downtown early next year and enjoy our Holiday Cookie Walk. From 4-6pm, several businesses on and around Illinois Avenue and the Town Square will offer cookies and refreshments to patrons who are welcome to stop in while watching the parade and mingling with friends ROTARY CLUB CHILLI SUPPER The Rotary Club of Carbondale-Breakfast will be selling and serving chili and drinks to raise funds in support of the Carbondale Boys and Girls Club and other local charities. The chili is freshly made, accompanied by side finger foods, and includes a warm or cold drink. What a great way to warm up for the Lights Fantastic Parade! PICTURES WITH SANTA’S REINDEER In the Town Square again this year, Santa’s reindeer will be making a visit.

For additional calendar of events information,

visit www.foodfunfolks.com or www.cctb.org

Get your Holiday pictures with Dancer, Prancer, or even Rudolph! The pictures are professionally done. There is a fee for the pictures but you can come see the reindeer for free! LETTERS TO SANTA Stop by The Polar Express Station (the Old Train Depot) to pick up a Light’s Fantastic Holiday Brochure, containing a complete list of Cookie Walk businesses! The Polar Express Station will be open from 4 - 6pm providing candy canes and an opportunity to write and mail letters to Santa.

Darn Hot Peppers Holiday Open House

December 11, 2010 Darn Hot Peppers, Rancho Bella Vista, 827 Vines Road. From 10am - 5pm. Customer Appreciation day with plenty of Mexican Hot Chocolate, spicy cider, pan dulce and tamales. Feliz Navidad from La Familia Jimenez. For more information, contact Darn Hot Peppers at (815) 693-9494 or log on to www.darnhotpeppers.com or Southernmost Illinois Tourism Bureau at (800) 248-4373 or log on to www. southernmostillinois.com.

5K/October 2010 24 FOOD, FUN & FOLKS Magazine : : Winter 2010

Southern Illinois Foodways & Foodlore