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SATURDAY FEBRUARY 19 | SUNDAY FEBRUARY 20 2022
SUNDAY BREAKFAST
WEEKEND WEATHER
Sustained success of Old Arthur's Barbecue Sauce is all relative P10
Saturday, Mostly sunny, high 27 Saturday night, Mostly clear, low 20 Sunday, Mostly sunny, high 46
LIFESTYLE & ARTS
Reinvent your life with tips from a health and wellness coach P6 FOLLOW US:
NO. 488 | A JWC MEDIA PUBLICATION
A LOFTY GOAL FOR GOOD LAKE FOREST ACADEMY JUNIORS KENNEDY PEMBERTON AND BEVERLY FISHMAN LEAD A TEAM HOPING TO RAISE $50,000 TO SUPPORT THE LEUKEMIA & LYMPHOMA SOCIETY. BY MONICA KASS ROGERS THE NORTH SHORE WEEKEND
Among the important skills teens gain while in school, learning how to ask is a big one. Not for the car on Saturday night, or a new dress or video game, but for something much bigger—the help and support of those in medical need. Kennedy Pemberton, Beverly Fishman, and four other Lake Forest 11th graders are practicing those new skills right now as team members in the 2022 campaign to raise funds for The Leukemia & Lymphoma Society (LLS). With three weeks left in the six-week campaign, the team has raised half of its $50,000 goal. It’s all in support of LLS’ ongoing mission—to cure leukemia, lymphoma, Hodgkin’s disease, and myeloma, and to improve the quality of life for people who suffer from these diseases and their families. Toward that end, LLS has invested more than $1 billion in research, funding promising advances and providing financial assistance to 30,000 individuals in the last year— raising much of that funding through the help of volunteers like Pemberton and Fishman and their team, which also
includes Mariella Haubner, Cece Velner, Braeden Murray, and Redding Worth. “At first, we were overwhelmed and nervous when it came to the thought of presenting a pitch to adults asking for funding,” says Pemberton, coteam-leader with Fishman. But a lot of
Patients face their fears head-on and if we want to make a difference for them, we have to approach our goal the same way.
practice and detailed presentation-skills training guided the team on its way. “We realized people will be supportive when they understand we’re fighting for a good cause,” says Pemberton. “We quickly came to understand that the courage it takes to fundraise pales in comparison to the strength and bravery it takes to battle cancer. Patients face their fears head-on and if we want to make a difference for them, we have to approach our goal the same way.” For both Pemberton and Fishman, Continued on PG 5
Kennedy Pemberton and Beverly Fishman lead a fundraiser to support the Leukemia & Lymphoma Society. PHOTOGRAPHY BY MONICA KASS ROGERS
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| SATURDAY FEBRUARY 19 | SUNDAY FEBRUARY 20 2022
THE NORTH SHORE WEEKEND
Home Is Where Your Heart Is
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ou deserve to have the simple pleasure of coming home at the end of the day and feeling like you have found your place. Walking into your home, you should feel like you are wrapped in a warm hug with all the smells, feelings, and sights that make it feel like home. You deserve to love where you live. If you don’t, then I am here to help you find that place that will give you the simple pleasure of feeling like you are home.
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Some sales sold while affiliated with another brokerage. ©2020 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. All information provided is deemed reliable but is not guaranteed and should be independently verified. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principles of the Fair Housing Act.
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INDEX
LIFESTYLE & ARTS 6 mind over matter Linda Arrandt, sister of renowned makeup artist Bobbi Brown, reflects on her journey to wellness
8 north shore
foodie
Warm up with James Cagney's famous clam chowder
John Conatser FOUNDER & PUBLISHER
ADVERTISING Jennifer Sturgeon
CONTRIBUTING EDITORS Dustin O'Regan, Kemmie Ryan, Sherry Thomas
CONTRIBUTING WRITERS Allison Duncan, Bill McLean, Monica Kass Rogers
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LAST BUT NOT LEAST
PHOTOGRAPHY AND ART
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Cheyanne Lencioni ADMINISTRATIVE ASSISTANT
breakfast
Origin of Watts family's BBQ sauce goes back—way back
Barry Blitt ILLUSTRATOR Monica Kass Rogers PHOTOGRAPHY
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Chill-Out winTer weeKend
When it comes to winter getaways, it’s all about making the most of the chilly conditions. A weekend full of snowshoeing, sledding, ice skating, live music, cocktail making workshops, fish fries, and outdoor fires.
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| SATURDAY FEBRUARY 19 | SUNDAY FEBRUARY 20 2022
THE NORTH SHORE WEEKEND
NEWS A LOFTY GOAL FOR GOOD
From PG 1
participation on the team is a personal response to the loss of loved ones who suffered from cancer. “I lost my beautiful grandmother, Shirley
Bush, to leukemia on August 4, this past summer,” says Pemberton. “She had acute myeloid leukemia (AML) and was 76 years old. And my cousin, David Wilson, a police officer in New Jersey, lost his battle to AML when he was just 31 years old. Sadly, just
like other blood cancer patients, they left us far too soon.” Fishman’s grandfather, who lived with her family for many years, also died of cancer. “I remember the struggle that he went through and how it affected our family,” says
Fishman. “I am raising money in memory of him, and for my grandmother, and everyone who has had to experience the struggle and loss of the disease.” The team has until March 12, to reach its goal. “While we would love to win the Student of the Year Campaign, we have learned it’s not about winning, it’s about finding a cure for cancer and doing our small part to contribute to it,” sums Pemberton. “Through this competition, we have learned that when we come together, we can have an incredible impact on our world. And hopefully, one day, we can live in a world that is cancerfree.” For more information about how to support the Lake Forest Academy Student of the Year Campaign for LLS, visit events.lls.org/chi/ illinoissoy22/kpemberton, or scan the QR code with your phone.
A DV E R T I S I N G 8 4 7. 3 7 0 . 6 9 4 0 THE NORTH SHORE WEEKEND
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LIFESTYLE & ARTS
MIND OVER MATTER HEALTH COACH LINDA ARRANDT HELPS CLIENTS PURSUE A HEALTHY AND HOLISTIC LIFESTYLE. BY ALLISON DUNCAN THE NORTH SHORE WEEKEND
Once upon a time, Chicago-based health coach Linda Arrandt struggled with everything from weight gain and digestive disorders to insomnia and autoimmune disease. Now, at 59, she says she feels better than she did in her 20s and 30s, all thanks to a health and wellness journey that began decades ago. In her early 20s, Arrandt returned home to the Midwest post-college and moved in with her mother on the North Shore. During this temporary stint, she gained a bit of weight and subsequently experienced low energy, bloat, and felt insecure in her body as a young woman. So, she turned to her sister—Bobbi Brown, famed makeup artist and founder of Bobbi Brown Cosmetics and Jones Road—who recommended embarking on a dedicated weight loss regime to then later pitch the story to a magazine. With that motivation in mind, Arrandt joined a local gym, which gave her access to an exercise physiologist, personal trainer, Nutrition Coach, and she also sought the help of an eating and emotions counselor, who was able to deduce that Arrandt turned to food as a stress reliever. “Dairy Queen was my best friend,” says Arrandt. “I loved licorice and Swedish Fish. I was a compulsive over-eater at that point. I’d eat an entire bag of rice cakes and think I was eating well. I didn’t know what I know now about health and nutrition.” On her new diet, exercise, and therapy program, she lost nearly 20 pounds and felt great—until she moved into the city, lost her support system, struggled with seasonal depression, and quickly gained the weight back—and then some. “I had to put my tail between my legs and admit without the support I previously had, my new way just wasn’t working,” says Arrandt. “I was totally focused on weight loss. Once I created a lifestyle, I’ve been able to keep the weight off for years. Instead of just focusing on food, there’s a concept called, “The Circle of Life,” where you think about how happy you are, how do your finances look, are you doing well at work, what does your creative or spiritual practice look like, how are your relationships? All of those things are important.” She now helps others pursue the same healthy and holistic lifestyle as a health coach. She attended the Institute for Integrative Nutrition in New York City and graduated in 2012 as an Integrative Nutrition Health Coach. In 2015, Arrandt became certified through the Dr. Sears Wellness Institute and is accredited by the
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American Association of Drugless Practitioners. She helps her clients improve their health in simple and attainable ways by making small, gradual changes through introducing healthy eating habits and living practices specific to their bodies and lifestyles. Think of things as easy as swapping a soda for a glass of water or adding a side of vegetables to an entrée. The effects, Arrandt says, are cumulative. “My job is to listen and see what a client is willing to do and build on that,” she explains. “Every person is unique, and a totally radical approach isn’t always the best path for everyone. I struggle with the same things and know how hard it can be. Changing your life takes time.” She has a dual Health Coaching and Pilates client that she sees, for example, who lost 40 pounds in the last year they’ve been working together, which has significantly reduced the client’s joint pain and inflammation. One, based in Boston, lost 60 pounds and was able to stop taking her blood pressure medication. Another with Type 2 diabetes lost nearly 20 pounds, which meant she could alter her insulin dosage. Eliminating dairy helped a client with debilitating post-nasal drip, who then said joy returned to her life. “Mindset is so big,” says Arrandt. “I let my Linda Arrandt shares her personal journey to health and life balance. PHOTOGRAPHY BY MONICA KASS ROGERS clients connect the dots I need to cultivate these relationships to home-cooked food, and Arrandt loves cyfor themselves. I don’t tell you what to do. make my life feel complete,” she explains. cling and Pilates. She also stresses the imBeing willing is step one. I’m there to supArrandt herself is a certified Pilates portance of relationships and community. port you.” instructor and is also a licensed Neuromus“I feel my best when I see my girlfriends, Arrandt, her husband, and their three cular Massage Therapist. She is currently high school friends, or go to book club and kids—now grown—primarily eat organic,
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THE NORTH SHORE WEEKEND
LIFESTYLE & ARTS pursuing a certification in Functional Medicine through The School of Applied Functional Medicine as these principles have helped heal her own autoimmune condition. Linda says she will “never stop learning.” Her first career, after all, was as a teacher, and she even served on the school wellness committee when her kids were in elementary school and junior high, stressing the importance of exercise and eating well. Similarly, a lifelong learner, Arrandt’s father Joe Brown retired from practicing law at 70 and has since written 11 children’s books— about a New York City taxi driver who uses his imagination to take amazing journeys. He
began writing when he retired at age 70, and at 86-years-old is still writing more books. “My dad and my sister are my foundation,” says Arrandt. “I’m in awe of my sister. She’s such a great role model. We both live by the saying, ‘So what, now what?’ from Liz Murray’s Homeless to Harvard. Whenever I’m struggling or dealing with a problem, I remind myself of that. Those are our words to live by.” For more information, visit simpleandwell.net. Follow Linda on Instagram @simpleandwell. Arrandt offers a free 30-minute Discovery Session, for more information, reach out to her at linda@ simpleandwell.net.
CHICKEN, SWEET POTATO & BROCCOLI COCONUT CURRY
RECIPE BY LINDA ARRANDT
METHOD 1. Toss the cubes of chicken with the coriander, cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a medium bowl. Add 1 tablespoon of oil to a stockpot and sauté the chicken until it is no longer pink. Transfer cooked chicken to a bowl. 2. Add remaining oil to the pot and add the onion and mushrooms. Sauté until onions are translucent and mushrooms are softened for about 3 minutes. Add the sweet potato, garlic, and curry powder, sauté for a minute, and add the chicken broth. Stir in the chicken with its juices, coconut milk, and the remaining 3/4 teaspoon of salt and 1/4 teaspoon of pepper. 3. Bring all ingredients to a boil and then lower heat to simmer for 6 to 7 minutes, partially covered until the sweet potato softens.
INGREDIENTS
• 1 pound boneless, skinless chicken breast, cubed into 1 inch pieces
• 1/2 teaspoon ground coriander
• 1 box organic chicken broth • 1 14 ounce can coconut milk
• 1 1/4 teaspoon Himalayan salt, divided
• 2 tablespoons olive oil or avocado oil, divided • 1 medium red onion, chopped
• 1/2 teaspoon ground pepper, divided • 1 teaspoon ground cumin THE NORTH SHORE WEEKEND
• 4 cups of broccoli florets, cut into small pieces
• 1 medium sweet potato, peeled and cut into ½ inch pieces
• 1 medium lime, cut into wedges
• 2 cloves garlic, chopped
• 3 cups of Baby Bella mushrooms, sliced
• 1 tablespoon curry powder
• 1 bunch cilantro, chopped
4. Add in broccoli at the end and cook for another 6 to 8 minutes (don’t overcook the broccoli). 5. Serve with cilantro and lime wedges. If you’d like, there is an option to add rice noodles, shirataki noodles, or miracle noodles.
SATURDAY FEBRUARY 19 | SUNDAY FEBRUARY 20 2022 |
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LIFESTYLE & ARTS
NORTH SHORE FOODIE
JAMES CAGNEY’S CLAM CHOWDER BY MONICA KASS ROGERS THE NORTH SHORE WEEKEND
America loved him for his streetsmart tough-guy mannerisms and his Academy Award-winning portrayal of George M. Cohan in Yankee Doodle Dandy. But actor James Cagney loved the outdoors and country life, leaving his birthplace of Manhattan for a farm in upstate New York, where he raised horses. Cagney also apparently loved
clam chowder. In 1958, he went on the record with this recipe for his version of the soup. In it, he specified that a generous three-dozen raw clams be boiled after shucking. During our testing, this yielded a tasty broth, but some rather chewy clams. We’ve adapted/augmented the recipe to include more clam juice, and to hold off on cooking the clams ’til the very end for a more-tender result. The result is a deliciously flavorful brothy chowder, seasoned with herbs, onion and bacon.
PHOTOGRAPHY BY MONICA KASS ROGERS
INGREDIENTS
METHOD
• 3 dozen raw, Littleneck clams
SHUCK CLAMS: Fill your sink with ice water. Heat another 6 cups water to boiling in a large pot. Immerse clams in boiling water for a scant 20 seconds. Using a slotted spoon, immediately scoop clams out of the hot water and into to the ice-water bath.
• 1 ½ cups water • ½ tsp salt • Tiny red potatoes, cut in half or sliced to make 1 cup • 1/4 lb. salt pork, or, bacon, diced • 2 medium onions, chopped • 2 small bottles (8 oz. each) clam juice • ½ tsp salt • ½ tsp freshly ground pepper • 1/4 tsp dried savory • 1 sprig of fresh thyme, leaves only • 3 cups whole milk • 2 sprigs snipped parsley, plus more for garnish • 1 Tbsp butter, for garnish
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The clams will have opened a bit. Insert a knife into each clam to open the shell. Scrape the clam out of the shell, discarding any impurities. Gather clam meat in a bowl. Set aside. Discard shells. In a heavy-bottomed soup pot, heat 1 1/2 cups water to boiling. Add potato pieces, reduce heat and simmer until you can pierce the potatoes with a fork. Turn heat off. Leave potatoes and water in pot. In a medium sized heavy skillet over medium heat, sauté the diced bacon. Remove the bacon, leaving the rendered fat in the pan. Transfer the bacon to the pot of potatoes and water. Over low heat, cook the diced onion in the fat left in the skillet until onions are soft, but not browned. Transfer the onion to the bacon and potatoes pot. Add herbs, salt, pepper, and clam juice. Heat soup to boiling; immediately reduce heat to a slow simmer. Add milk. Add reserved clams. Simmer for five or six minutes until all are heated through. Adjust seasoning. Garnish with a bit more parsley and a smidgeon of butter. Serve soup with crusty bread and butter.
| SATURDAY FEBRUARY 19 | SUNDAY FEBRUARY 20 2022
THE NORTH SHORE WEEKEND
THE SPRING MARKET IS IN BLOOM
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SATURDAY FEBRUARY 19 | SUNDAY FEBRUARY 20 2022 |
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S U N D AY B R E A K FA S T
BEAMING WITH PRIDE EVANSTONIAN EUDELL WATTS IV IS GENUINELY HONORED TO SELL THE METICULOUSLY REFINED BBQ SAUCE RECIPES CRAFTED BY HIS GREAT-GREAT-GRANDFATHER. BY BILL MCLEAN ILLUSTRATION BY BARRY BLITT
Avid fisherman Eudell Watts IV has quite a tale for you—but it’s a true one. And it has nothing to do with the length and weight of a largemouth bass. It’s a story about a former slave from Missouri named Arthur, who became free at 27, served as a paid barbecue pit master at an event attended by 11,000 people in downstate Kewanee, and lived to … 108. That’s right. A century, plus the age of a third grader. “He also was still working behind a plow horse on his small farm at the age of 107,” says the 54-year-old Watts, who still fishes twice a year with childhood friend Mike Corrigan. “He was a pretty gruff man, no-nonsense, with not much of a sense of humor. “But ‘Old Arthur’—that’s what they called him—was an absolute legend,” he adds. “He was the foremost pit master in Central Illinois after manning fire pits and creating barbecue sauces and seasonings as a slave. Kewanee back then was considered the hog capital of the world, and Old Arthur and his sauces made the city’s Hog Festival special every year.” Watts, a resident of Evanston, would have loved to have had the opportunity to meet Old Arthur, who died in 1945. He’ll have to settle for regaling others with compelling anecdotes in the lengthy life of his great-great-grandfather instead. And—with the help of his business partner/father, Eudell Watts III, and son/right-hand man Eudell V, 21—producing and selling Old Arthur’s Barbecue Sauce products along the North Shore and beyond. Old Arthur’s heirloom recipes (Kewanee Red BBQ Sauce and Smokestack BBQ Rub, to name a couple) were made commercially available last fall in Mariano’s and other local stores, including Backyard Barbecue in Wilmette, Homestead Meats in Evanston, and Al’s Meat Market in Wilmette. Eudell Watts III, 82 and living in Rock Island, has been in charge of making sure the shelves of Hy-Vee stores in Western Illinois and eastern Iowa have displayed Old Arthur’s to-die-for flavorings for years. “It’s a point of pride, sharing the legacy of my great-great-grandfather Arthur and my family’s brand story,” says Eudell IV, who also works in the pharmaceutical division of Johnson & Johnson as a regional business director. “We found Arthur’s recipes in a beat-up box. Arthur was illiterate and relied on his four children to write down the recipes and protect them from being used by someone outside the family; today we hold fundraisers and earmark money
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for children’s literacy organizations.” Old Arthur’s Barbecue Sauce, initially sold online only, won the inaugural “Peapod’s Next Best” Gourmet Food Product contest in 2016. It beat out some 400 other entrants, prompting calls to Watts from restaurateurs and independent grocery owners. “My wife ( Julie) had heard about the contest while watching TV one night,” Watts recalls. “It was fairly late, and once I’m asleep, it’s hard to wake me up. But she managed to do that. The next day I found out the deadline to enter the contest was that day.”
It’s a point of pride, sharing the legacy of my great-greatgrandfather Arthur and my family’s brand story.
The sauce earned rave reviews from celebrity judges, including American Master Sommelier, restaurateur, and television personality Alpana Singh, who noted, “It’s a story 100 years in the making … [it] needs to be tasted to be believed.” Watts earned the opportunity to sample judo at a high level after graduating from Alleman Catholic High
Eudell Watts IV
| SATURDAY FEBRUARY 19 | SUNDAY FEBRUARY 20 2022
School in Rock Island. A seven-time Illinois champion judoka, Watts trained with Olympians and Olympic hopefuls in the sport of judo in Colorado Springs. “I’ve always been competitive,” Watts says. “Judo is physically and mentally demanding. Every match is like a chess match.” Watts returned to Illinois to study communications, with a focus on business, at the University of Illinois-Chicago. He paid for every cent of tuition, while working two jobs per semester, each year. “I told my professors, ‘Look, I’m going to miss some of your classes because of my jobs, but I’ll turn in every assignment and show up to take every exam,’” Watts says. “One professor told me, ‘Well, you’ll never get an ‘A’ from me.’ My response to that was, ‘Then I’ll take the ‘B.’” Watts worked in customer service/inside sales for three years with Inland Steel before starting his tenure at Johnson & Johnson in 1996. “My years at Inland Steel were grueling ones,” he says. “It was a highly stressful job; it was also a great job. I loved the job’s responsibilities, as well as the accountability. Responsibility and accountability—those are two major components of my personality.” Eudell and Julie are parents to two other children, 17-year-old Simone and 14-year-old Christian, in addition to Eudell V. “I’m a big-picture, big-idea guy, and my wife is the voice of reason and someone who’s good at paying attention to details,” Watts says. “Our mission as parents is to raise people better than ourselves. It’s important that they’re all capable of having compassion for others and are aware of how vital it is to give back to the community.” The major influences in Watts’s life, when he was growing up, were his father and grandfather. Each had an admirable work ethic. Each displayed the kind of character an Admiral would salute. “I was 8 or 9, when I wanted to buy a radio,” Watts says. “So I asked my grandfather if I could do odd jobs for money around his house. He made a list of things for me to do on a piece of paper, front and back. I remember edging the flowerbeds, but I didn’t clean the shovel afterward. My grandfather then told me a shovel should last the better part of your life and showed me how to wipe it down, how to apply oil to it. “I remember him taking a cigar out of his mouth and telling me, ‘All you have, at the end of the day, is your name. People will either speak highly of you or laugh at you.’” Eudell Watts IV. Nobody’s laughing. For more information about Old Arthur’s products, and to order barbecue sauces and rubs, visit oldarthurs.com or amazon.com. THE NORTH SHORE WEEKEND
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