The North Shore Weekend, December 11th, 2021 by JWC Media

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SUNDAY BREAKFAST

Highland Park resident and fly fishing fan Ed Stein loving reel life P18

SHO P LO C A L

NORTH SHORE FOODIE Persimmon spice cake is a delicious winter treat P14 FOLLOW US:

NO. 478 | A JWC MEDIA PUBLICATION

WOMEN SUPPORTING WOMEN THROUGH ROWAN COLLECTIVE, WILMETTE’S LIZ PRIOR IMPACTS THE LIVES OF WOMEN, CHILDREN, AND COMMUNITIES AROUND THE WORLD. BY ALLISON DUNCAN THE NORTH SHORE WEEKEND

Wilmette's Liz Prior spent 25 years in advertising, co-founding a digital agency in 2006. As she approached the 15th anniversary of launching her own business, Prior began thinking about another venture that would allow her to use her years of experience in a more meaningful way. “Work has always been such a big part of my identity,” she says. “My kids were getting older and I was going through a divorce, so it felt like the right time to invest my time in something new and purposeful.” A seed of an idea eventually grew into what is now Rowan Collective, a lifestyle brand with a mission aimed at increasing women’s income in developing economies around the globe by leveraging both their diverse artisanal skills and the raw materials of their regions. The goal? To improve their lives as well as the lives of their children and communities. Influences came together to inspire Prior in launching Rowan Collective: international travel and charity. From 2015 through 2018, Prior had taken a variety of trips abroad with her children, including two service trips to Central America.

“We visited orphanages in Guatemala and Nicaragua, then traveled to Tanzania and Ecuador, and I was struck by the amount of handmade goods being produced primarily by female groups in all of those places,” says Prior. At the same time, Prior become involved with Every Mother Counts, a nonprofit organization founded by Christy Turlington Burns dedicated to making pregnancy and childbirth safe for every mother, everywhere. One of the tenets that stuck with Prior is the idea that when you can get income into the hands of women in developing economies, they typically reinvest 90 percent of that money back into their families and communities for needs like healthcare, clean water, solar power, and education. Those experiences combined to shape the concept of Rowan. Prior spent the first 10 months of 2018 in planning mode, making contacts with local artisans and vendors, traveling to meet potential partners, and finalizing an initial assortment mix. “I landed on Kenya as a country to launch with, as I have a close friend who was born and raised there and knew she could help me navigate some of the logistics,” says Prior. “I Continued on PG 10

Liz Prior, founder of Rowan Collective. PHOTOGRAPHY BY MARIA PONCE

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Let’s find your next Home for the Holidays!

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THIS HOLIDAY SEASON

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NEWS

MEZCAL CHRISTMAS

WOMEN SUPPORTING WOMEN From PG 1

visited in January 2019 and covered 1,500 miles in seven days checking out a variety of beading centers, leather tanneries, and other vendors, such as the metalworkers who would eventually create our debut jewelry collection.” Prior later replicated her trip in Peru, a country she chose thanks to its rich textiles and intricate weaving technique. Rowan works with 20 different Quechuan communities in the Sacred Valley, a region known for alpaca farming. Women in the area create textiles through a process that involves shearing, foraging for plants that create vibrant colors, boiling, spinning, and eventually weaving to create a beautiful and completely unique end product. “Launching Rowan has required me to be resourceful beyond all imagination,” says Prior. “But my commitment, and what I’m most passionate about, is when I travel into the field. It resets my purpose. When I visit the women’s homes and communities, I am reminded of the barriers to their daily lives and that’s really what motivates me.” The first collection of 100 signature Rowan totes debuted in 2019 just for friends and family, and Prior nearly sold out by January 2020. Today, Rowan offers everything from jewelry and handbags to apparel and accessories, all of which pay a daily wage to artisans that is 50 percent to 60 percent above average in each respective Rowan partner country. “Seventy percent of the of 1.5 billion people who live on less than $1 a day are women and girls,” says Prior. “Studies go so far as to say the key to eradicating global poverty is getting money into the hands of women. When you think about the economic drivers in developing countries, agriculture is often first and then artistry. But women are typically prevented from owning land in these societies, so they turn to artistry.” Female artisans who work with Rowan—through a conduit nonprofit organization— are able to work from home with a flexible schedule that allows time for other household responsibilities. They are guaranteed income, no matter if the product sells. Rowan provides all of the raw materials, so the artisans pay nothing out of pocket and do not have to travel to local markets to try and sell their own wares. Instead they can focus on their non-paid work responsibilities at home, squeezing in artistry work when it’s most convenient. Part of the Rowan mission is also skills transfer, and Prior typically packs a duffle filled with tools and materials to share with artisans when she visits Rowan’s partner countries. In February, Prior discovered a young Kenyan accessories designer Lana Trzebinski, who has a contemporary and youthful collection of handembellished beaded garments and a jewelry collection. Prior asked Trzebinski if she’d be willing to do a skills transfer program with Rowan’s

HIGHLAND PARK RESIDENT VICTOR RUTSTEIN’S VAMONOS RIENDO TEQUILA IS THE ULTIMATE HOLIDAY ELIXIR. beading group in the Maasai Mara region of Kenya and, in July, the duo hosted their first-ever three-day workshop with 11 hand-selected women. “The women we chose had to sign a contract committing to the program and obtain their husband’s permission to travel to the beading center for three days to learn the patterns,” says Prior. They produced a collection of 60 pieces and with the income earned from the project, the women developed a small soap-making business in their community. Prior has also been supporting a rural school in Kenya near the beading center that Rowan partners with on the Mara. Teachers had been working on a volunteer basis, and schooling costs roughly $90 a year per student. When COVID-19 hit, enrollment dropped from nearly 70 kids to less than 20. “I took my 14-year-old son to visit in February, and we stopped by the school,” says Prior. “We were shocked at the state of the school. COVID has had a massive economic ripple effect in these communities. Parents couldn’t afford the fees so kids had dropped out of school.” Prior launched a face mask campaign and produced roughly 200 masks that

EDITED BY MITCH HURST THE NORTH SHORE WEEKEND

As we head into the holiday season, drinkers are looking for new spirits to experiment with, and perhaps to bring that special gift to seasonal cocktail parties. Holiday revelers might want to take mezcal under consideration. Mezcal has come from its humble beginnings as a niche category to a mainstream phenomenon amid the growing popularity of agave spirits. Mezcal is now a fixture at many bars and restaurants, and sales have grown by 42 percent this year over 2020. While tequila is produced by steaming the agave inside ovens before being distilled, mezcal’s agaves are cooked in pits lined with lava rocks and filled with wood and charcoal which gives it a smoky aroma and taste. The premium brand Vamonos Riendo is an ensemble mezcal that combines high altitude 14-year-old Tobala growing wild together with the finest Espadin magueys from the Sierra Madre Valley in Mexico, resulting in more intense flavors than other mezcals and tequilas. Victor Rutstein, a resident of Highland Park who imports Vamonos Riendo says there are several additional characteristics that set this mezcal apart. “Nurturing every step of the small batch artisanal process, Vamonos Riendo artfully includes a triple distillation with local fruits resulting in a remarkably fresh flavor with a subtle smokiness that is unique to other mezcals,” Rutstein says. “In 2020 we won the Best Mezcal of the Year at the New York International Spirits Competition and were awarded

a Platinum Medal at the Los Angeles Spirits Awards.” Vamonos Riendo, which translates to “Let’s go laughing,” is infused with the spirit of gatherings and a sense of community. “Unlike other brands that appeal to the drinker’s darker side, our bottle uses storytelling and vibrant artistic designs to convey a message of inclusivity and positivity, which is part of the tradition of the Oaxacan people,” Rutstein says. “The brand also maintains a commitment to its roots through philanthropic endeavors with S.A.C.R.E.D., a nonprofit company led by Chicago-based CEO Lou Bank that helps improve the quality of life in rural Mexican communities where agave spirits are produced.” Vamonos Riendo recently announced expanded distribution in Chicago at retail outlets such as Binny’s, Sunset Foods and Garfield’s Beverage, in addition to restaurants such as Mino’s Italian in Winnetka, Authentico in Lake Forest, and Miramar and Casa de Isaac in Highwood. “Whether sipping it neat or adding it as a cocktail ingredient, Vamonos Riendo is the perfect spirit for the holidays,” Rutstein says. For more information or to purchase, visit vamonosriendomezcal.com.

INDEX

NEWS MAA Beadworks group

were sewn by a female tailor in Nairobi. Proceeds from the masks combined with two underwriters provided $10,000 to operate the school through the year. Prior is also helping register the school, so it can hopefully become a government-run, government-funded school in the next few years. “Enrollment is now at 90, and each child is given one free meal a day,” says Prior. “Seeing that come to life has been a major milestone. Next up, we’re targeting several artisan groups in Morocco, a country rich with a history of weaving, ironwork, leather making, and embroidery. I am excited to expand the collection and share more hand-made beautiful products with the American market.” For more information, visit rowan-collective.com.

10 mezcal christmas

A Highland Park resident offers up a new brand of mezcal tequila

LIFESTYLE & ARTS

John Conatser FOUNDER & PUBLISHER

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Jennifer Sturgeon

Bite into this unique American persimmon recipe

LAST BUT NOT LEAST

CONTRIBUTING EDITORS Dustin O'Regan, Kemmie Ryan, Sherry Thomas

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Hook, line, and ... lawyer—meet longtime attorney/angler Ed Stein of Highland Park

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Compass is a licensed Real Estate broker with a principal office in Chicago, IL and abides by all applicable Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of Real Estate brokerage. 2350 N Lincoln Ave, Chicago, IL 60614.

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LIFESTYLE & ARTS

NORTH SHORE FOODIE

PERSIMMON SPICE CAKE WITH CARAMEL ICING BY MONICA KASS ROGERS THE NORTH SHORE WEEKEND

For anybody unfamiliar with the pretty orange fruits, American persimmons are native, highly nutritious, and were prized by American Indians and early settlers. They also make a fabulous cake! A few years back, I went on a Fall jaunt to persimmon-expert Jerry Lehman’s 85-acre orchard in southwestern Vigo County, Indiana, to experience these fruits firsthand. Right out of the car, I learned that what looks ripe on the tree, may not be ready to eat: Bite into an unripe American persimmon and the tannins make your mouth feel as if you’re chewing on a cross between aspirin, alum, and chalk. But ripened till they’re very, very soft–a process called “bletting,” persimmons have a beautiful, caramel sweetness all their own. (Tip: you may find piles of what look like “gone bad” persimmons on the “reduced for quick sale” racks at the grocery, but they’re probably not bad at all! The deeper the orange and the softer the fruit the better.) At Jerry’s orchard, I learned that the fruits are allowed to fully ripen on the tree until they drop to the ground, to be carefully plucked up by harvesters making their way

along the tree rows. Research from Slow Food USA (which includes the American persimmon in its Ark of Taste) shows that Native Americans mixed the fruit with corn meal and acorns to make breads and soups. African Americans used the pulp to make sweet puddings, candy, and cakes. Early settlers roasted the seeds to make something like coffee. And Appalachians brewed dried persimmon seeds into a kind of beer. While you can find wild American persimmon trees from Connecticut to Florida and as far west as Texas, the bulk of persimmon production in the United States has centered in Indiana. There a woman named Dymple Green commercially canned American persimmon marketed as a product called “Dymple’s Delight.” We adapted this recipe from a little booklet Dymple put together in the ’70s featuring persimmon puddings, breads, candies and cakes. I think the caramel icing perfectly highlights the already-caramel-ly overtones of the ripe fruit. If you can’t find local persimmons, the larger Fuyu or Hachiya varieties will also work. Note: While Fuyu’s are nonastringent, and can be eaten when firm, for this recipe, you will want them to be well-ripened and soft. PHOTOGRAPHY BY MONICA KASS ROGERS

INGREDIENTS FOR THE PERSIMMON PULP:

• 2 cups, store bought, or 2 cups made from 10 to 12 very ripe American persimmons, or 2 cups made from 6 to 8 of the larger, Asian persimmon varieties FOR THE SPICE CAKE:

• 2 cups sugar • 1 cup vegetable oil (grapeseed, canola or corn work well) • 4 eggs, beaten well

METHOD • 2 cups persimmon pulp • 3 cups all-purpose flour • 2 tsp each baking powder and baking soda • 1 tsp each salt, cinnamon and freshly grated nutmeg FOR THE CARAMEL ICING:

• 1 stick butter • 1 cup brown sugar, packed • 1/4 tsp salt • 1/4 cup milk • 2 cups powdered sugar • 1/2 tsp vanilla

MAKE PERSIMMON PULP: Place persimmons in a colander or large strainer. Wash with plenty of cold, clear water. Remove stems and leaves. Peel. If using American persimmons: Process persimmon through a food mill, discarding seeds. For other varieties, use an immersion blender or food processor to blend the fruit until smooth. (Since you are using very-ripe persimmons, this will be quick.) You should have at least two cups of persimmon pulp. MAKE CAKE: Cream sugar, oil, eggs, and persimmon together in the bowl of a stand mixer. Sift together dry ingredients and add in two batches to the wet ingredients, stirring

| SATURDAY DECEMBER 11 | SUNDAY DECEMBER 12 2021

until no flour streaks remain. Spray nonstick spray on two nine-inch cake pans and line with parchment paper. Pour batter into pans. Bake for 35 to 40 minutes at 350 degrees. Cool cakes in pans on racks for 15 minutes. Remove cakes to racks. MAKE CARAMEL FROSTING: Melt butter in

large saucepan. Blend in brown sugar and salt. Cook over low heat for 2 minutes, stirring continually. Add milk and continue stirring until mixture heats to boiling. Remove from heat. Gradually whisk in powdered sugar, adding vanilla at the end and whisking one more time. Ice cake immediately as caramel frosting will “set up” and begin to harden. THE NORTH SHORE WEEKEND

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S U N D AY B R E A K FA S T

ADVENTUROUS TO THE GILLS THE VERDICT IS IN ON LONGTIME LAWYER AND HIGHLAND PARK RESIDENT ED STEIN— FLY FISHING FLOATS HIS BOAT. BY BILL MCLEAN ILLUSTRATION BY BARRY BLITT

Ed Stein, Man of a Thousand Adventures and a fly-fishing aficionado, sits in the spacious, immaculate basement of his home in Highland Park, regaling a first-time visitor with details of adventures taken by his former Mather High School classmates. Hang-gliding over Copacabana Beach in Rio de Janeiro? No. Stein did that. Riding a horse to the top of the Pacaya volcano, in Guatemala, and seeing a young couple roasting marshmallows up there? No. Stein did that, got a whiff of that. Stein, 77, recalls the 50th high school reunion he organized nearly 10 years ago in Chicago, specifically the 16-inch softball game that was played on a Sunday and the intrepid trip each batter would have to endure on the diamond after putting a ball in play. “It would take most of us three minutes to get from home plate to first base,” says a chuckling Stein, who started spearheading Mather High School reunions in 1987 (the school’s 25th), after nobody had organized a 20th-year gathering. “Hey, we all were 68 years old. We survived those journeys. No serious injuries. “I’m looking forward to our 60th reunion next year.” Where there’s Ed Stein, there’s usually laughter. The man has a sense of humor that could fracture two or three of your ribs in no time. And he likes to laugh as much as he likes to make others laugh. “Laughter,” the longtime divorce and custody lawyer says, “is the only medicine available today that does not come with several pages of warning labels.” But Stein is dead serious about all things fly fishing, a passion he discovered in the 1990s and, with the launch of his Fly Fish Traveler venture to serve as a host (not as a guide) for other fly fishing fans on trips all over the world, turned it into a hobby business 12 years ago. Stein plans to join other avid anglers on a three-week fly fishing trip to Brazil, beginning in mid-December, his third adventure to the South American country this year. Total countries visited, as a fisherman: 30. And counting.

Regular fishing still triggers the occasional adrenaline rush in Stein, but fly fishing is more of an active sport because it requires walking in rivers and casting a fly constantly. “Think of regular fishing as driving a car with automatic transmission, and think of fly fishing as driving a car with manual transmission,” says Stein, who works out regularly at home and at a gym. “I prefer manual and fly fishing—you’re more in control in both. All fishing, to me, is fun. But there’s more of a thrill factor in fly fishing, which is a technical sport. Plus it’s more satisfying than regular fishing is. “I’ve never based the success of a fishing trip on the

You don’t forget your problems on a trout stream, but, after a while, you see where your problems fit in the grand scheme of things, and suddenly they’re not such a big deal anymore.

number of fish caught. Fishing is about the beautiful surroundings, the camaraderie you get to enjoy and develop, the relaxation. You don’t forget your problems on a trout stream, but, after a while, you see where your problems fit in the grand scheme of things, and suddenly they’re not such a big deal anymore.” Stein “wasn’t a great student” from grammar school through his first three years at Roosevelt University in C h i c a g o.

Ed Stein

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Initially an English major before shifting his focus to RU’s business program, Stein took his first

law class as a senior and aced it. Love at first tort. He then enrolled at Chicago-Kent College of Law and earned Dean’s List status every year. Great student, annually. In his last year at law school he clerked for a wellknown divorce lawyer. After passing the bar exam and working for a firm for a few years, Stein opened his own office. He won a highly contested Order of Protection trial in Lake County and was awarded the largest attorney fee ever (at the time) in a domestic violence case. Oprah Winfrey’s staff wanted him to appear on Oprah’s show to discuss the case. Stein had to turn down the request, citing client confidentiality. “Law is challenging and competitive, two elements that appealed to me immediately, Stein says. “I loved the challenge of arguing a case both ways in law school; I enjoyed going up against other law students. As a divorce lawyer, you’re never stuck in an office all the time. You’re out and about, meeting people, hearing their problems. At times you have to be a part-time psychologist, too.” Stein became a full-time spouse when he married a Chicago-born, Highland Park High School graduate named Andi, who was a schoolteacher when she met the attorney who would represent many celebrities, including sports figures, industry moguls, and their spouses (but not at the same time, Ed swears). The couple lived in Glencoe before moving to Highland Park 41 years ago. They have two children—Michael, a commercial pilot, and Todd, a principal at a Dallas-based boutique hedge fund—and three grandchildren. Andi owned an art and interior decorating business before becoming a North Shore real estate agent, first for Kahn Realty and then for Coldwell Banker. “She’s a beautiful lady, a great mother, and she’s sensible, always keeping me grounded when I want to do things that are too crazy,” Stein says. Stein has caught a 45-pound golden dorado, a tiger fish, a payara (also known as the “vampire fish”), a 25-pound, 46-inch muskie, a king salmon (his very first catch, at age 29), and way too many other species to list here. “I learn something new about fishing on every trip,” Stein insists. “It’s a constant learning process.” His best catch, all-time? Easy. “My wife,” Stein, cracking a soft smile, says. Visit Ed Stein’s website, flyfishtraveler.com, to contact him about deluxe worldwide angling adventures and to view many of his largest catches, all of which were caught on a fly and then released to be caught again. THE NORTH SHORE WEEKEND

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