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YOUR GUIDE TO ARTS & LEISURE IN NORTHERN ILLINOIS

SATURDAY, NOVEMBER 21, 2020 • ShawLocal.com

FLAVOR FEAST

How to host a smaller Thanksgiving while still enjoying your favorites / 5

HERE COME THE HOLIDAYS

Kick off the season with a virtual ‘Christmas Carol’ performance / 4

COMFORT FOOD Escape the stress of holiday cooking by pre-ordering your Thanksgiving dinner / 3

UNCORKED

SHAW MEDIA

An expert taster shares favorite finds to consider adding to your own wine racks.

Shaw Media / ShawLocal.com • Saturday, November 21, 2020

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By JAMES NOKES

Travel bug gambit launches surprise winery

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mid an economic downturn, Baron Ziegler hatched a business idea he hoped would lead to a vacation.

The year was 2008 and the Great Recession was in full swing. He heard from friends in the wine business that there was a glut of wine in barrels that wasn’t selling. So, with an eye on a Hawaiian vacation, Ziegler and two partners set out to make $10,000, so they could hop on a plane and spend some time in paradise.

A vendor bought the first 200 cases, paid in advance, and almost by accident, Banshee Wines was born.

“Make 10 grand to do a trip was our business plan,” said Ziegler in a Zoom tasting last week, where six Banshee wines all less than $30 were sampled.

“We bought Sonoma Coast pinot noir, which was high quality and made 200 cases. We didn’t have a name or label.

We knew the wine was great, but didn’t know what to do with it.”

Both affable and gregarious in his personality, Ziegler casually moved between flippant and aw-shucks as he described Banshee’s inception. A Banshee is part of Celtic lore, a wailing spirit heard only at night by someone about to die. It’s also the name of a business partner’s dog. It wasn’t until later he’d find out the spiritual significance.

But, it stuck for a winery name.

The dragon-like creature on the label has a gothic feel to it as well. That was inspired by a wooden figurine on a business partner’s desk. They liked it and made it part of the label.

Ziegler laughed and with a sarcastic snicker said, “We had a big marketing contingent come up with that one.”

While there wasn’t a big advertising agency that oversaw the branding, reality hit in 2009. A wine gambit leading to a successful wine label required an adjusted business model.

“It started with opportunity and passion for high quality wine from the Sonoma Coast,” Ziegler said. “In 2009, we had to put our big-boy pants on and learned how to make wine.”

As the business continued to grow, Banshee produced 50,000 cases of wine, 30,000 of which were pinot noir.

Ziegler would partner with Foley Family Wines in 2018. With access to Foley’s network of vineyards and distribution channels, Ziegler didn’t have to “do it all himself anymore.”

Even though he struck a tone as a casual wine lover who stumbled into

TASTING NOTES ■■ Banshee Mendocino County

Photo provided

Baron Ziegler is the co-founder of Banshee Wines in Healdsburg, California. a business because he wanted to go on vacation, Ziegler goes pure wine nerd when it comes to the Sonoma Coast. He held up vineyard soil and got into the specifics of what makes it so special.

“The Sonoma Coast is so awesome geographically,” said Ziegler, who also showed off a petrified seashell he’d found on a vineyard walk.

“There are fossils on the sea floor ground into soils on the coast. The Goldridge series is a sandy loam made of decomposed seashells that have fallen to the sea floor over millions of years, they go to [the] ocean floor and are pushed up and today are soil. If you go inland, they don’t exist there though. It’s only within 5 to 7 miles of the coast, what used to be ocean floor, where it can be found.”

Of its 50,000 cases, Banshee is

sourced from 26 different vineyards.

Ziegler said it’s “given us the ability to find what we want, where we want, and gives us the chance to make the best wine we can every single year.”

Up next for Banshee might be a syrah project that Ziegler long has wanted to roll out. It’s a varietal that has seen success in pockets throughout the state. But, it doesn’t have the name recognition of cabernet or pinot.

“Syrah might be impossible to sell,” Ziegler said. “But, I don’t care.

We’ll make amazing syrah and depend on my charm to sell it.”

Maybe a vacation really can serve as motivation.

• James Nokes has been tasting, touring and collecting in the wine world for several years. Email him at jamesnokes25@yahoo.com.

Rosé 2019 ($25) With flavors of strawberry and watermelon, the rosé was fresh, crisp, tasty and zippy. Sourced for the last five years from the Yorkville Highlands. An old vineyard planted on blue slate soil, the blend is syrah, grenache, mourvedere and carignan. Grown like a white wine, it is an intentional rosé.

■■ Banshee Sonoma County Sauvignon Blanc 2019 ($22) Fermented in stainless steel and a little “barrel experiment,” the wine is lithe and featured tropical fruit, lime and lemon zest. “I like a light, clean sauvignon blanc that doesn’t taste like a cat peed on a rock,” Ziegler said. “We go for citrus and tropical notes.”

■■ Banshee Sonoma Coast Chardonnay 2018 ($28) Medium-bodied, there was toasted marshmallow on the nose, with flavors of pineapple, cinnamon stick, lemon zest, golden apple and pear.

■■ Banshee Sonoma County Pinot Noir 2018 ($28) “We wanted it to taste like a $50 bottle and figured we could do that,” Ziegler said. “It was a little hubris in the beginning to think that, but since the first vintage, we’ve made exceptional by-the-glass pinot that you can have at any restaurant.”

■■ Banshee Mordecai Red Blend 2018 ($25) The wine that allows Ziegler to “buy a couple of tons of whatever they think is cool” is a blend that varies from year to year. In 2009, he had a friend with a 110-year-old vineyard planted to a mixture of zinfandel and valdiguié. The base is Napa cabernet, and the end result is an easy-drinking, big wine with spice and fruit flavors.

■■ Banshee Paso Robles Cabernet Sauvignon 2017 ($25) When fruit prices from Howell Mountain doubled, Ziegler wanted to stay true to the mission of making affordable wine. Currant, cherry, cedar and chalky earth with grippy tannins.

STARVED ROCK COUNTRY

3 SHAW MEDIA Shaw Media / ShawLocal.com • Saturday, November 21, 2020

Dedicated to growing the awareness of everything the Starved Rock area has to offer

Metro Creative

Let chefs do your Thanksgiving cooking

By RYAN SEARL

rsearl@shawmedia.com

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scaping the stress of cooking this year is as easy as pre-ordering your family’s Thanksgiving dinner from one of these popular Starved Rock Country restaurants.

The packages range from your classic turkey dinner, with all the fixings, to other mouthwatering options such as pot roast and lasagna.

For many, visiting your family’s favorite restaurant on Thanksgiving is a tried-and-true tradition. While festivities may look a little different this year, there are still plenty of ways to support your favorite dining establishments in Starved Rock Country as we head into the holiday season.

One of the most convenient ways you can help these independent restaurants is by pre-ordering your Thanksgiving dinner. Many establishments are offering their staple Thanksgiving options as carryouts or DIY kits, perfect for whatever size celebration you’re planning on hosting this year.

Today, we’ll take a look at three

Starved Rock Country restaurants offering excellent Thanksgiving packages. To see even more of the options available, visit heritagecorridorcvb. com/specialoffers.

Starved Rock Lodge and Conference Center One Lodge Lane, Oglesby starvedrocklodge.com For many, it just isn’t Thanksgiving without an annual trip to the Starved Rock Lodge’s dining hall, where every year a cornucopia of holiday favorites is prepared by accomplished chefs. While you may not be able to feast in the dining hall in person, the culinary team members at Starved Rock Lodge still have prepared a delectable carryout menu featuring all your favorite sides.

For $21 per person (plus tax), the carryout meal includes roasted turkey, traditional stuffing, mashed potatoes, turkey gravy, candied sweet potatoes, green bean casserole, buttered corn, cranberry sauce, rolls, and pumpkin pie.

To place an order, call 815-220-7321.

MarkAllen’s American Kitchen 1402 Peoria St., Peru markallens.com

Pine Hills Bar & Restaurant 1665 N. 2501 Road, Ottawa ottawapinehillsgolfclub.com

MarkAllen’s American Kitchen is a hidden gem in Peru that’s owned and operated by noted chef and namesake Mark Allen. His team is preparing the same classic Thanksgiving food as they have for the past 16 years, and now you can make it part of your family tradition. Have a socially distant celebration at home with an amazing pre-planned menu of Thanksgiving staples, served hot and ready to eat, or cold to heat at your convenience.

The special Thanksgiving dinner package includes shrimp cocktail, fresh mixed greens, corn chowder, fresh roast turkey, mashed potatoes and stuffing, green beans, cranberry sauce, extra gravy, and chocolate mousse.

Add roast pork loin or grilled salmon for an additional $10 (these are in addition to the turkey). You can include a bottle of house wine for $10.

To place an order, call 815-220-0642.

Simplify your Thanksgiving by ordering a delicious, chef-prepared meal for you and your family. There are entrees and sides sure to fit any palate or group size, ranging from a standard turkey dinner to a pot roast with savory broth and dinner rolls.

This year’s Thanksgiving packages include Turkey Dinner, $55 (serves 4 – turkey breast, homemade stuffing, mashed potatoes and gravy, traditional green bean casserole, cranberry sauce, and dinner rolls); Honey Glazed Ham Dinner, $55 (serves 4 – honey ham, homemade stuffing, mashed potatoes and gravy, traditional green bean casserole, cranberry sauce,­and dinner rolls); Pot Roast Dinner, $55 (serves 4 – pot roast, red potatoes, carrots and celery in a savory broth with dinner rolls); or Lasagna with Garlic Bread; the half pan serves 9 for $40, and the full pan serves 18 for $60.

To place an order, email patrick@ ottawapinehillsgolfclub.com.

Shaw Media / ShawLocal.com • Saturday, November 21, 2020

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Theater goes virtual in ‘A Christmas Carol’ SHAW MEDIA Hungry for entertainment at home to capture the holiday mood? College Theater at College of DuPage will present “A Christmas Carol” on Thanksgiving weekend, Nov. 27 to 29.

The adaptation of the Charles Dickens favorite was written by William J. Norris specifically for the students at College of DuPage and was performed for the first time in 2004. The 2020 production is being filmed and presented on Zoom. It is directed by theater professor Amelia Barrett.

A mean-spirited old man, a poor but optimistic clerk and three visiting ghosts join forces to take audiences on a magical journey and show the true meaning of the holiday season. Cast members from northern Illinois communities are featured in the 70-minute version of a heartwarming Christmas story perfect for all ages.

“COD College Theater has a long history of staging Norris’ wonderful adaptation of Dickens’ classic story, but this is the first time audiences will be able to watch our production from their own living room,” Barrett said in a news release. “The production will still

Photo provided

This year’s College of DuPage production of Charles Dickens’ “A Christmas Carol” can be seen from the comfort of home on Thanksgiving weekend. feature beautiful period costumes and wonderful special effects, and is still sure to warm hearts as it chronicles Scrooge’s transformation from a lonely, cold-hearted soul into a man filled with the joy of the holiday and appreciation of life’s opportunity for change.”

“A Christmas Carol” was the first of Dickens’ successful Christmas books.

It was written during a time when the

British were exploring and re-evaluating past Christmas traditions, including carols and newer customs such as Christmas trees. It was published Dec. 19, 1843, and the first edition had sold out by Christmas Eve. By the end of 1844, 13 editions had been released. Since then, “A Christmas Carol” has never been out of print, and the story has been translat-

ed into other languages and adapted many times for radio, film and stage.

“Both the rehearsal and the staging process have been quite different for this year’s Zoom production compared to what we’ve traditionally done on the expanse of the [college’s] Belushi stage,” Barrett said. “Our artistic/design team worked together to provide each actor with not only costumes but their own remote studio: green screen, microphone, camera and adjustable lighting. Many takes of each scene are being recorded on Zoom, then for the final step, they will be compiled together by our video editor to create the show. The end result will be neither a stage play nor a film but something new, more intimate, and nuanced by many of our own observations during this unprecedented time of COVID-19.”

Performances on Zoom will begin at 7 p.m. Friday, Nov. 27, and at 3 and 7 p.m. Saturday and Sunday, Nov. 28 and 29. Tickets cost $16 per household.

To order or for more information, visit AtTheMAC.org or call 630-942-3008.

There will be post-show discussions on Zoom with members of the production team on Friday and with the director and actors on Saturday.

Visual vacations bound into coffee table book pages

By REBECCA POWERS

Special to The Washington Post As the season of sentimental journeys approaches, travel plans are as flat as a ribbon of asphalt slicing through harvested farm fields. Or, maybe, flat as a hardcover.

This hibernation holiday, the safest global itinerary may be a paper trail, traveled via books – as personal fireside reading or as gifts. And when carry-on restrictions are no issue, oversize volumes are just fine.

Three visually rich books offer a design-oriented trip to our currently limited-access world.

A Wes Anderson world

Travel is cinematic, a movie set in which we act out scenes populated by strangers. But the coronavirus has called “cut” on our personal productions, which makes “Accidentally Wes Anderson” (Little Brown, 368 pp., $35),

by Wally Koval, all the more appealing.

The playful book, an extension of a popular Instagram account of the same name, depicts 200 locations in 50 countries, with images from 180 contributing photographers that echo the signature style of film director Wes Anderson. The pages of the book will have a familiar appeal for fans of

Anderson’s “The Darjeeling Limited,” “The Grand Budapest Hotel” and other pleasantly quirky movies.

“Accidentally” provides the theatrical whimsy we need now, when travel (not to mention moviegoing) is mostly a dream.

When life seems upended, the pleasing symmetry of the Anderson-style images offers a comforting sense of control. But this is much more than a picture book. Each photo is accompanied by detailed and sometimes esoteric context, such as maintaining the clocks and breaking in the queen’s shoes at Buckingham Palace, the inspiration for George Gershwin’s “Summertime” lyrics and a Fred “Mister” Rogers connection to the Pittsburgh Athletic Association.

The writing is often as lighthearted and lore-filled as the photos of vintage swimming pools, sherbet-colored bungalows and a faded coral-pink lighthouse on an uninhabited island.

The aesthetic viewpoint

“Travel by Design” (Assouline, 280 pp., $95) is a hefty hardcover featuring an atlas of more than 350 images by

architects, designers and makers. Inside are photographs depicting more than 100 locations in 60 countries.

The photos are accompanied by sound-bite observations from the aesthetically astute contributors, who are members of the Design Leadership Network.

Their visual acuity provides a tour attuned to shape, color and pattern.

Terraced gardens and rice fields in Vietnam “create incredible geometric patterns,” for example. An Irish landscape has “every possible shade of green.” Hotel beds at Blackberry Farm in Walland, Tennessee, are “like cupcakes.” In Denmark, “farmland vistas, thatched-roof buildings, and white-painted brick churches all radiate a sophisticated minimalist charm with an architectural purity.”

Although “Design” is about aesthetics, the directory provided in the closing pages of the book lists tips for travelers, such as where to find embroidered linens or Japanese lacquerware or an antique shop that reproduces old door knockers.

Bringing the globe home

Travel feeds creativity. With our wings clipped, we’re left to focus on our own domestic interiors.

In “Travel Home: Design with a Global Spirit” (Abrams, 288 pp., $40), mother-daughter authors Julie Goebel and Caitlin Flemming showcase 20 globe-trotters whose homes reflect the places they’ve been.

Flemming is an interior designer and stylist; Goebel established the Travelers Conservation Foundation.

They also are well traveled. As they write in their introduction, “We don’t know a time when travel wasn’t that friend who influenced, shocked and changed us for the better.”

They continue, “Seeing the world with eyes wide open can happen thousands of miles from your home, or just a few blocks away.”

Included are Q&As with the design-oriented travelers who reveal which places have influenced them, where they hope to travel next (whenever that becomes possible), favorite hotels and preferred souvenirs.

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Savor the Season How to keep your favorite flavors in a smaller Thanksgiving

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By BECKY KRYSTAL | The Washington Post

hanksgiving is usually an oversized holiday – big meal, big groups, big everything.

This year, for many of us, that won’t be the case. The spread of the coronavirus, leaner budgets and the relentless stress of a roller-coaster year are causing a lot of home cooks to rethink their approach to the holiday feast.

Smaller is in.

If you’re scaling down your regular Thanksgiving dinner, or are making it for the first time for your immediate family in the absence of a larger reunion, here are some tips to help you plan.

Rethink the big turkey

Cookbook author Cynthia Graubart said she has jettisoned the traditional large bird for 2020, “which kind of feels weird.” Instead of fixating on the visual of the main course, try focusing on the overall flavors of the holiday instead. If turkey is a must, “one of the biggest unsung heroes of turkey parts are the thighs, and they are fantastic,” says Graubart, who recently released an e-book of scaled-down Thanksgiving recipes, including skillet-cooked thighs with sage and mushroom gravy.

Similarly, turkey legs – as in my Sheet Pan Harissa Turkey Legs With Sumac Sweet Potatoes – are economical and flavorful.

For fans of light meat, a turkey breast, roasted bone-in, deboned, as in the Herbed Turkey Breast With Delicata Squash and Brussels Sprouts, or rolled into a roulade, are other ways to keep the turkey on the menu in smaller amounts.

There’s no reason to limit yourselves to turkey, either. Other poultry is well-suited to feed fewer

servings, whether that’s a roast chicken, Cornish hens, duck or even quail.

Adjust your side dishes

Frankly, I tend to be more interested in – and attached to – the Thanksgiving sides than the main. “I really like to have a lot of Thanksgiving side dishes,” Graubart agrees. And because, even in a smaller group, everyone tends to have their favorites, you may have to focus more on scaling them down rather than cutting them from the menu. But it’s doable.

Graubart notes that casseroles, such as those marshmallow-topped sweet potatoes and mac and cheese, are fairly easy to shrink. The most important thing to keep in mind is to try to keep the depth of the food the same when you’re switching from a larger dish to a smaller one. For example, a recipe normally made in a 9-by-13-inch pan typically can be halved and moved to an 8- or 9-inch square dish. If the depth turns out to be different, pay attention and adjust cook time accordingly.

While not impossible, scaling down dishes designed to take advantage of specific sizes of canned food can make it tricky to use up the exact amounts.

Instead, go for produce – green beans, Brussels sprouts and sweet potatoes. “If you think fresh, you’ll be able to buy just the quantities you need,” Graubart says.

Have a leftovers plan

Making less food from the start is a good way to get around the typical abundance of extra food. Still, “We’re all going to have leftovers,” Graubart says.

“Let’s just face it.” Her advice: Deal with them right away. Divide, package, label and freeze. There aren’t many dishes that can’t be frozen, she says. Just

be sure to put the food in airtight packaging with as little air inside as possible to prevent freezer burn.

Then pat yourself on the back and know you have a good meal waiting for you down the line. “You are going to be so happy to see those next week or in a couple of weeks, but you’re not going to be happy staring at them in the refrigerator for a week.”

Give yourself a break, and focus on what’s important

A smaller holiday can be a downer, particularly in an already rough year. But try to look at it from a different perspective, if you can. “If Thanksgiving has been a stressful holiday for you as a cook, this is your reprieve. This is your year to not really feel tremendous obligation to put on an enormous spread,” Graubart says. “With scaling down your recipes, scale down your expectations. This is another day on the calendar. You can find a way to make it special, but it doesn’t have to be filled with stress and angst and anxiety.”

Involve the rest of your household in the planning and prep. Let the kids help you pick the menu and cook it, or have them make decorations for the table.

For those who aren’t joining you, be sure to reach out – arrange a video call (maybe not during the actual meal) or pick up the phone. Tell them you miss them and share what you’re doing and eating that day.

If you’re a first-time Thanksgiving cook, use it as an opportunity to shore up your confidence and perhaps start traditions of your own. Everyone should feel liberated to cook whatever they want (Me? I’m thinking turkey meatballs, which my household of three will all eat.) Says Graubart, “The silver lining is you’re going to do Thanksgiving your way without having to compromise.”

SHAW MEDIA Shaw Media / ShawLocal.com • Saturday, November 21, 2020

Justin Tsucalas for The Washington Post

Shaw Media / ShawLocal.com • Saturday, November 21, 2020

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Cabin available for single family household of 8-14 looking to get out of the house for Thanksgiving. Call to book.

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Not doing the traditional Thanksgiving this year?

Consider Kishauwau Cabins.

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By PAM OTTO

Taking interesting dives into the natural world around us, Pam Otto opens new avenues of exploration.

Bald-faced hornets deserve welcome sign

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hat comes to mind when you think of a good neighbor?

State Farm? The folks next door? Bald-faced hornets?

OK, that last one may sound like a stretch. After all, aren’t hornets the critters people get “mad as” and isn’t “stirring up a hornet’s nest” the last thing you want to do?

These days, we’ve also got the term “murder hornets” weighing heavily on our minds. Rest assured, the sightings of those pesky imports are for now confined to the Pacific Northwest.

Nonetheless, the hype their discovery generated sullied the good name of hornets and wasps everywhere – way more than any Raid commercial ever did.

As so often happens with natural phenomena, bald-faced hornets’ reputation for bad behavior has been blown out of proportion. Misinformation abounds. In fact, even their name is wrong. Bald-faced hornets aren’t hornets at all. They are wasps in the family Vespidae. They’ve got a chunky build and measure around 3/4 inch in length, and their markings are black and ivory (“bald” in this sense means white).

It’s true, the females have stingers, and it’s also true that they don’t hesitate to use them when defending their nests. Then again, who wouldn’t, when the lives of hundreds of offspring are at stake?

Also, because the stinger is smooth, not barbed like a honey bee’s, it can be used repeatedly to inject a venom reputed to be quite painful. But to be honest, I can’t say for sure. In all the years I’ve been observing these creatures, I’ve never gotten stung.

To provoke a response, you have to disturb the nest, either on purpose or by accident. That can happen, especially when their queen decides your hedge or shrub is The Best Spot Ever and opts to build there. Usually though, these regal gals choose locations 10 feet or higher to build their paper palace.

So long as you’re not an arborist or a stiltwalker, you and the hornets should be able to cohabitate quite nicely.

Bald-faced hornets really are good neighbors to have around. Their homes are neat and tidy; they’re industrious workers; and, best of all, their habit of preying on pest insects like flies and caterpillars helps make the neighborhood a better place for all of us.

They have a complex social structure that includes a queen, female workers and male drones (who, inciden-

Morguefile

Bald-faced hornets construct large and durable nests that now are easily seen amid the bare tree branches. Despite their reputation, these wasps are good neighbors to have. tally, don’t have stingers). They live in large, gray, football-, volleyball- or basketball-sized and shaped paper dwellings that, amazingly enough, withstand wind, water and just about anything else our weather throws at them.

While we’re at it, let’s take a minute to appreciate the monumental effort that goes into creating and maintaining that masterpiece. A queen – one that emerged last year, mated and then overwintered – starts the process by building a small nest with a few cells – enough to create her first team of workers. Once they mature, the queen then can focus on her true calling, which is laying eggs, while the rest of her growing colony works on expanding the structure and caring for larvae.

You might have seen bald-faced workers this summer, diligently scraping fibers from bare wood on fences, decks, sheds and trees. They combine the woody bits with the starchy saliva in their mouth to create a pulpy paper, which they use to build stacks of horizontal combs inside the nest and layers of tough paper around the exterior.

As time goes on, their numbers grow too, into the hundreds. More larvae means more demands for food, which translates to fewer pesty insects like flies in your yard and caterpillars on your vegetables, as the workers hasten to bring food back to the developing young.

As summer turns to fall, the colony shifts into the vespine equivalent of a hurry-up offense. The queen modifies her routine of laying only fertilized eggs and adds some unfertilized eggs to the mix to produce a number of drones, or males. She then visits several specially constructed, larger cells and deposits fertilized eggs in them; these larvae are fed more food than the young in normal-sized cells and developed into jumbo offspring – next year’s queens. The future royalty then mate with the drones and vacate the premises, heading for fallen logs or other shelter in which to spend the winter.

With the next generation’s future secure, the current queen dies. And to bring us up to present day, with our recent freezing temperatures, most of the rest of the colony now has too.

Adults, larvae and pupae will remain

in the nest, preserved, though likely not for long. Wildlife in the know, like squirrels, raccoons and other mammals, and chickadees, woodpeckers and assorted birds, will try their mightiest to climb out to these nests and feast on the nutritious, albeit frozen, morsels within.

Other than this use by local critters, the nests these insects worked so hard to create and maintain won’t be – let me repeat, will not be – used again. There’s no need to cut it down or, heavens to Betsy, spray it with poison. Once the animals tear into it, it won’t last long; by spring, its tattered remains will be scavenged by birds and other animals making nests of their own.

Next time you’re out and about, scan the bare branches of nearby trees for large, gray sports ball-shaped objects. When you see one, you’ll know that, like a good neighbor, the baldfaced hornet was there.

• Pam Otto is the outreach ambassador for the St. Charles Park District.

She can be reached at 630-513-4346 or potto@stcparks.org.

SHAW MEDIA Shaw Media / ShawLocal.com • Saturday, November 21, 2020

GOOD NATURED

Shaw Media / ShawLocal.com • Saturday, November 21, 2020

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