NewsTribune_Boomers_032523

Remembering to Have Fun

Does anyone else miss that invincible feeling you had when you were 20 years old? Remember that unbridled freedom you felt about every aspect of your life – what you ate, how late you stayed up, and not feeling bad about making occasional impulse buys?

That ability to not consider the ramifications of every choice I make is one of the things I miss about my younger years. I’ll be turning 50 in a few weeks, and I’m starting to feel a lot of internal pressure to be more responsible and disciplined about every aspect of my life.

I no longer grab a fast-food cheeseburger, fries, and soda without a second thought if I’m out shopping or working. Instead, I count how many fruits or vegetables I’ve eaten that day, and I try to figure out what low-calorie, healthy dinner option I can make for my family.

With my oldest child attending college this fall and a hefty tuition

Excited

bill looming, I watch my smaller purchases much more because I know they add up quickly. I try to pay extra on my mortgage each month because I want to be debtfree when I retire.

Since I know sitting for most of my day is bad for me, I now write a lot of my articles at a standing desk or my stationary bicycle’s desktop. When I do sit down, I’m mindful that I need to get up and stretch my legs every 30 minutes or so.

The other day, as I was sitting at home and writing an article on a Friday night when my kids and husband were out having fun, I started thinking about what I would do after finishing my article. The first thing that came to mind was cleaning my kitchen, and then I had a sudden moment of clarity when I thought: When had I become so boring?

I felt like the 20-year-old me buried deep inside was shaking her head in disapproval. So, I called my husband and some friends and

planned something that would take me out of the house. I put on some makeup, hit the ATM, and had a marvelous time.

Does this mean I’m going to give up all the healthy lifestyle changes I’ve been struggling to make over the past few years? Not a chance, but I’m also going to give myself permission to have a little more fun and freedom from all the rules I’ve set up for myself.

If you’re like me and find that your life has become a little too predictable, boring, or structured, it can be fun to change it up once in a while. In fact, it might be just what you need.

Healthy Options

Best wishes,

Shannon Serpette, Niche Editor

Boomers Today 426 Second Street La Salle, Illinois 61301

(815) 223-3200

(800) 892-6452

www.newstrib.com

Publisher Dan Goetz

Niche Editor Shannon Serpette sserpette@shawmedia.com

Regional Advertising Director Jeanette Smith

jmsmith@shawmedia.com

Writers David Cook

Brandon LaChance

Katlyn Sanden

Shannon Serpette

Photographers David Cook

Brandon LaChance

Katlyn Sanden

Shannon Serpette

Designer

Liz Klein

Published by:

PHOTO BY DAVID COOK

The Princeton Closet Touching lives, a day at a time

Story and photos by Katlyn Sanden

For nearly 60 years, The Princeton Closet has been a staple amongst the Princeton community and beyond. What started as a mission to get shoes for migrant children has now blossomed into a full-fledged, charity-driven business.

When the Church Women United began this project, they just wanted to provide reasonably priced shoes, clothes, and other items for families who may have been too proud to accept charity. Little did they know their mission would turn into the most sought-after second-hand retail store in Bureau County.

Not only has it become a fad

to be thrifty, but The Princeton Closet is much more than a typical second-hand shop. Current store manager, Jenn Conwell, describes the vibe as clean and eclectic. She says it’s cool to see all the new things come in each week.

“We’ve worked really hard in the past year to make it feel like a retail store you’d see on any main street,” Conwell said. “We keep everything organized and clean. Our prices are excellent for a resale shop, and we’re really passionate. Every single week, it looks completely different than the last. We really like to keep the excitement. We have a lot of loyal customers.”

The Princeton Closet offers everything from clothing for the

whole family to home décor, jewelry, furniture, toys, books, and so much more. And it’s all thanks to the generous donors, which Conwell credits for donating high-end items.

“We have 58 volunteers and six employees,” said Conwell. “Every volunteer has their little department they take care of so it’s nice. We have somebody who just does linens, someone who just does fabric, and a couple ladies who just do jewelry. Having volunteers that come in and take care of certain departments takes a ton off my plate. We need people from baggers, to cashiers, to people to clean up hangers when basket days start, to sorting and hanging clothes. Every department needs at least one of these

Jenn Conwell, manager of The Princeton Closet, shows off the wall that’s always changing. The display and items are changed every week.

people, so it’s a lot.”

She says the most challenging aspect of gathering the troops is payroll. While she wishes everyone could get a paycheck, the mission of The Princeton Closet has always been to collect the proceeds from sales and donate them back to local non-profit organizations. Payroll is by far their biggest expense, but even after all expenses were paid, they were still able to give $218,000 back to the local community through their Lending a Hand Program. Thirty-six non-for-profits received some of those funds.

“I had left corporate retail of about 22 years and was just taking some time off when I heard The Princeton Closet wanted a manager,” Conwell said. “I was a corporate retail store manager for very, very high volume. Even though this is much smaller scale, I feel it’s so much bigger in the

community impact. We give all our proceeds back to nonprofit organizations at the beginning of every year through our Lending a Hand Program. We also have a voucher program with Bureau County agencies to provide for emergency needs. We work with schools, churches, and other organizations who need us.”

Conwell said another neat thing is that they recycle everything whenever possible as they don’t want to see the landfills fill up. They recycle any non-sellable goods, including metal, cardboard, and soft goods such as clothing, linens, and shoes.

As far as the future of The Princeton Closet goes, Conwell has big plans.

“We’re redesigning the website right now, which will launch us to a lot bigger demographic,” she said. “We’ll be able to be found quickly on Trip Advisor, Bing, Google. We’re also starting a texting program where you can join our text program and get weekly updates on the store and what’s going on. We’re at full capacity now. We just built a beautiful donation center, but we’re going to keep growing. Space is hard, though. We own our building and donation center, so we don’t want to move. At the same time, we run out of space quickly because our donors are very gracious.”

Conwell says that’s a good problem, though, and says the people – donors, volunteers, and paid employees – are what make The Princeton Closet a success.

“I’ve always worked with people,” said Conwell. “I’ve

traveled vastly in my previous job and am born and raised in Princeton. It’s amazing to be back in my community giving back every day. I absolutely love waking up every morning coming to this job. It’s so fun. It’s creative. I still get the retail side. I still get the business management side. There’s a lot to running a non-for-profit. And then I get to help people in need. I have the best job.”

The Princeton Closet accepts donations at the rear of the building Wednesdays through Saturdays from 9 a.m. to 3 p.m., and they’re always welcoming volunteers who have a passion for positively impacting their community. For more information, visit theprincetoncloset.com.

Manager of The Princeton Closet, Jenn

says she absolutely loves her job because she gets to work and decorate. This is just a small sample of the type of items available for purchase.

Conwell,

Jenn Conwell, manager of The Princeton Closet, stands in the sorting area donors come to when donating gently-used clothing, household items, furniture, and books. She says the bins are used to help sort all the items received.

Excited For Spring

An Assortment of Activities for a Warmer Season

Story by David Cook and Shannon Serpette

After months of biting wind and freezing temperatures, the arrival of spring invites us back outside to enjoy many of our favorite pastimes. If you’re looking for something to do outside to enjoy those pleasant spring days, there are a number of activities in the Illinois Valley. The following suggestions will hopefully inspire residents to fully enjoy the warming weather.

Gardening

After so many bleak, bone-chilling days, even basic yard work becomes pleasurable. Gardens will usually need a bit of care so they can look their best when they begin to burst forth with colorful blooms after lying dormant beneath fallen leaves and icy snow.

To help with your planning

or with any questions you may have, the Princeton Public Library’s new gardening group, Read’ Em and Weed, is a valuable resource. They meet on the first Thursday of the month from 5:30 to 6:30 p.m. in the library’s meeting room.

“This group is open to anyone wanting to talk about gardening or how to grow things. We’ve covered many

Rich Hornbaker, owner of Hornbaker Gardens, stands in front of an empty greenhouse in early February, which will be full of new plants by the time they open for the season on April 10.

PHOTO BY DAVID COOK

topics so far, from house plants to properly putting perennials to bed for the winter,” Lela Wenzel, group organizer, said. “Our most exciting event so far has been a winter sowing and seed swap. We traded seeds, as well as planted some that will sprout once spring arrives. We’re gardeners of different levels coming together to learn from one another, and the meetings are very fluid. We spend our time helping one another solve the problems in our gardens.”

She added that spring is her favorite season and views the soon-to-bloom flowers as a reward for making it through another winter.

“I love gardening because it’s a giant experiment. I’m constantly trying new things and bending the rules just to see what would happen,” Wenzel said.

Once your garden is ready to go, it’s always fun to look for some new additions that you’ll be able to enjoy over the next several months of

sunny days and leafy green plants. Located just a few miles outside of Princeton, a visit to Hornbaker Gardens will lead you to a unique garden center with an impressive selection of plants, fountains, art, decor, and much more. You’ll also be able to enjoy the opportunity to wander the tranquil display gardens and take in the natural beauty of the grounds.

Opening for the year on April 10, owner Rich Hornbaker was asked if there was anything customers tended to look for early in the growing season.

“Anything new, whether it’s trees, shrubs, flowers, or hostas. If it’s new, they’ll want it, and it’s amazing what kinds of hybridization growers are continually able to come up with,” he said.

Other excellent gardening centers to visit for supplies or plants in the Illinois Valley include Ekana Nursery and

Princeton’s Eileen Jordan and Enzo enjoyed a 1.3-mile walk around the looping trail at Zearing Park.

PHOTO BY DAVID COOK

See SPRING page 8

Spring

FROM PAGE 7

Landscaping in Mendota and Seatonville Greenhouses in Seatonville. If you’re in need of new equipment to keep your lawn or gardens looking great, the Illinois Valley area has several options, including Smith’s Sales & Service in Peru.

Parks & Recreation

Local parks offer a wide variety of activities for all ages. Families can visit to enjoy the play areas, and there’s usually a pleasant trail to follow for walkers, frequently with canine partners more excited than anyone to be outside on a nice day. Park-goers will generally have a variety of seating choices when ready for a rest.

Starved Rock State Park and Matthiessen State Park are two of the top parks to visit in the Illinois Valley for a reason. They offer you endless opportunities to hike around and see some spectacular scenery during any season.

After a long winter, it’s always fun to watch the parks come back to life during the spring. Depending upon the park you go to, other activities might include tennis, pickleball, basketball, handball, fishing, disc golf, and more.

The Princeton Park District’s Nick Davis said youth baseball leagues will soon be underway, and there will no doubt be plenty of other activities as we move through spring and into summer.

Cycling

Those who enjoy their outside fun with two wheels are always eager to get back out on area trails or roads, whether their cycles are engine- or pedal-powered.

Those who favor the pedal-powered variety will want to visit The Bike Place, which is located along Princeton’s Main Street. The volunteer-led one-stop bike shop includes a program for rescuing, repairing, selling, and donating bikes of all shapes and sizes. It’s also a great source for information regarding cycling in the area and

bicycle safety for all skill levels.

Outdoor Events & Other Choices

As the temperatures continue to increase, it also means the beginning of a long line of outdoor events, including concerts, shopping promotions, outdoor dining, and other activities such as golf, car shows, and more.

Birdwatching can be done throughout the year, but spring brings the return of several species. Feeders and birdbaths also usually require a good cleaning following winter.

Many home repair, maintenance, and improvement projects are already underway or soon to be started. Other outside work can include cleaning your vehicle inside and out after a winter of snow, slush, and salt.

No matter how you choose to enjoy your pleasant spring day, relish it. Because before you know it, summer will have passed, the leaves will be turning, and we’ll be heading back into winter again.

An easy approach to nutrition

Pre-packaged meals can carry health benefits for Boomers

By Brandon LaChance

Although Seattle Sutton Healthy Eating is designed for everyone, the idea for the fresh pre-packaged meals came from a client of Seattle Sutton’s while she was employed as a nurse.

Her client’s health problems were correctable with a balanced diet, but he said he wouldn’t be able to maintain a healthy diet without someone else doing it for him. That was a light bulb moment.

Sutton opened her business in 1985 and has guided many elderly and Baby Boomers through the years to weight loss, lower blood pressure, lower sodium intake, and fewer diabetes complications.

Rene Ficek, who began working at Seattle Sutton Healthy Eating as a registered dietician and nutritionist in 2013, bought the company from Sutton in 2018 with her husband Michael Ficek. One of their many agendas was to keep the meals easy, delicious, and healthy for all age groups without having

separate meals for different generations or health ailments.

“A person’s greatest asset is certainly their health. We are happy to help people accomplish that goal, and to not only add years to their life but to add good years to their life,” Rene said. “It is definitely the focus of why we do what we do.”

Long before Rene started working at Seattle Sutton, she was a fan of their program and the health benefits it carried.

“Before I even worked here, I

Seattle Sutton’s Healthy Eating clients can tailor their meals and their meal pick-ups around their schedule

knew of this company. My job prior to Seattle Sutton was to counsel people with diabetes and heart issues and share how nutrition could help them. As a dietitian/nutritionist, you always use the tools in your toolbox. This program isn’t for everyone, but it is definitely a good option and a good vehicle,” she said. “I recommended Seattle Sutton prior to actually working at Seattle Sutton.”

Time consumption, affordability, and difficulty have become the main issues of dieting. It’s much easier to go through a fast-food drive-thru than to go home and prepare meals. Seattle Sutton’s meals, created by an executive chef, save time and have an affordable price for a week’s or half a week’s worth of meals. They also take the stress away since healthy food options are prepared for you without having to take a trip to the grocery store, make a mess in the kitchen, or think of what the meals should be for breakfast, lunch, and dinner.

“It’s just as easy to go through a drive-thru, but with Seattle Sutton, you’re not going backwards,” Michael said. “You’re eating a healthy, balanced diet, you’re not wasting time you could use for something else, and all the preparation you’d normally have to do for a meal is gone.”

Dan Rosier, director of marketing with Seattle Sutton Healthy Eating, has heard from many customers who appreciate the easiness and customer-friendly meals and packaging Seattle Sutton provides.

The meals are delivered and

picked up (at the Seattle Sutton Healthy Eating headquarters in Ottawa, YMCAs in La Salle, Mendota, and Streator, and the Princeton Metro Center) on Mondays and Thursdays in environment-friendly bags and packages that can be recycled.

“There are people that have limited mobility. That’s something that we always keep in consider-

ation. Some people use our meals to extend their ability to be independent,” Rosier said. “If you have someone who can take care of themselves by cleaning, clothing, and living alone, but for whatever reason, can’t get to a grocery store, can’t prepare meals, or cook, Seattle Sutton helps.”

PHOTO CONTRIBUTED

Ray Anderes (left, CEO), Rene Ficek (president and owner), and Mike Ficek (owner) are the three executives at Seattle Sutton’s Healthy Eating. Seattle Sutton was built in 1985 by Seattle Sutton, and the Ficeks bought the pre-packaged meal company in 2018.

See SUTTON page 12

Sutton

FROM PAGE 11

“We like to tell people to give it five weeks. You’re going to come to understand what we’re doing and why it works, and then you can make the decision if it is working for you,” he said. “You may decide Seattle Sutton is working for you and to keep going, or you learned to start eating on your own completely or can get a smaller package, four days instead of seven, because you’re confident to handle your daily intake on the days you don’t have the meals.”

Rene Ficek’s father, Ray Anderes, is the CEO of Seattle Sutton Healthy Eating and has tested the accountability, taste, healthiness, and easy packaging.

“My wife and I were both in our 60s when we took over Seattle Sutton. I started taking the meals home for both of us,” Anderes said. “It’s just so convenient. You don’t have to go to the store. The meals include something different every night. I don’t know if I could ever go back. Cooking, shopping, and cleaning up for two people may not be worth it. Seattle Sutton takes those away.”

PHOTO BY BRANDON LACHANCE

Each step of the food-creating process at each Seattle Sutton Healthy Eating station is mapped out on a tightly-designed daily schedule for full nutritional value, proper packaging, and healthy sanitation.

Mediterranean recipes that will fuel your body Healthy Options

By Shannon Serpette

For many people, eating a healthy diet is a constant struggle. But your diet can be both delicious and nutritious when you adopt a Mediterranean eating style. Widely recognized as one of the healthiest diets to follow, there are many tasty Mediterranean recipes that come with a wide array of heart-health benefits, like lowering blood pressure and cholesterol.

Stocking your cabinets with a few Mediterranean essentials, like good quality olive oil, lemon juice, and canned or dried beans and lentils, will help you be prepared when you need a quick, healthy meal.

Easy Pesto Salad

INGREDIENTS

1 can of corn

1 English cucumber

1/2 cup chopped walnuts or cashews

1/4 cup chopped Kalamata olives

1 bell pepper of any color, chopped

1/4 cup diced red onion

Homemade or store-bought pesto

DIRECTIONS

Put the drained corn, cucumber, walnuts, olives, pepper, and onion in a bowl. Add three or four tablespoons of the pesto and stir around or shake vigorously in a covered bowl to mix.

Baked Garlic and Lemon Cod

Editor’s note: While white flour and butter aren’t components of the Mediterranean diet, this fish recipe does require a small amount of each. Due to its many other healthy ingredients, it’s still a great recipe that has a ton of flavor.

INGREDIENTS

1.5 lb cod fillet pieces

1/4 cup chopped fresh parsley

For the Lemon Sauce

5 Tbsp lemon juice

5 Tbsp extra virgin olive oil

2 Tbsp melted butter

5 garlic cloves, minced

For Coating

1/3 cup white flour

1 tsp ground coriander

3/4 tsp paprika

3/4 tsp ground cumin

3/4 tsp salt

1/2 tsp black pepper

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit. Stir together the lemon juice, melted butter, and olive oil in a small bowl. In another bowl, mix the flour, coriander, paprika, cumin, salt, and pepper. Set next to the lemon sauce.

Pat the fish dry, and dip each piece into the lemon sauce and then the flour mixture. When done coating the fish pieces, save the lemon sauce for later.

Heat another two tablespoons of olive oil in a skillet over medium-high heat. Add the fish and sear on each side for about two minutes. Take the skillet off the heat.

Take the leftover lemon sauce and add the minced garlic, mixing well. Drizzle all over the fish.

Bake in the oven for approximately 8 to 10 minutes, until the fish flakes easily with a fork. Sprinkle with the fresh parsley before serving.

Hot Lentil Salad

INGREDIENTS

1 large onion

3 Tbsp olive oil, plus a little more for dressing

1/2 tsp paprika

One 15 oz can of drained lentils

1 and 1/2 cups cherry tomatoes, cut in half

4 cups uncooked spinach

1 and 1/2 Tbsp of lemon juice

DIRECTIONS

Cut the onion into thin slices and sauté on medium to low heat in a skillet with three tablespoons of olive oil. Season them with paprika and a small amount of salt and pepper. Stir occasionally and continue cooking for about 15 minutes. Add the drained lentils and halved cherry tomatoes, and sauté for another three minutes.

Put the spinach in a bowl and dress it with a mixture of olive oil and lemon juice, according to your taste. Place the warm lentil mixture over the spinach and add an extra drizzle of lemon juice, as well as salt, paprika, and pepper, according to your preference.

Chickpea and Mozzarella Salad

INGREDIENTS

One 15 oz can drained chickpeas

6 oz of mozzarella, cut or torn into pieces

3 chopped green onions

2 Tbsp diced red onion

1 Tbsp parsley

1 and 1/2 Tbsp lemon juice

Zest from one lemon (optional)

1 Tbsp olive oil

DIRECTIONS

Put all the ingredients in a large bowl and stir around to mix completely. It can be served at room temperature or chilled first.

White Bean Tuscan Soup

INGREDIENTS

6 cups vegetable stock

Two 15 oz cans of drained white beans

2 cups of spinach, shredded

2 cups of cabbage, shredded

2 cups of diced celery

2 cups of diced carrots

2 Tbsp of tomato paste

1 Tbsp lemon juice

1 Tbsp dried oregano

1/2 Tbsp garlic powder

Pinch of salt

Pinch of pepper

DIRECTIONS

Place all the ingredients in a big saucepan and cover. Boil over medium-high heat until carrots are tender. Serve hot.

Breakfast Quinoa and Berries

INGREDIENTS

1 cup uncooked quinoa

2 cups coconut or almond milk

1/2 cup strawberries, sliced

1/2 cup blueberries

1/2 tsp cinnamon

Pinch of salt

2 Tbsp of walnuts

Honey for drizzling

DIRECTIONS

Stir the berries, quinoa, milk, cinnamon, and salt together in a medium pot. Bring to a boil and cover. Stirring the mixture occasionally, cook it for approximately 20 minutes over low-to-medium heat until most of the milk has been absorbed. Set aside for five minutes before serving. Top with walnuts and drizzle a little honey over the top, serving while it is warm.

PHOTO BY SHANNON SERPETTE