Western Illinois Magazine Issue 4 — Spring 2011 by Western Illinois Magazine

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western illinois Vol. 1 magazine No. 4 Spring 2011 The only magazine in the world that gives a damn about Western Illinois

Letter from the Editor By: Matt Kosek It’s hard to believe it, but the spring semester of 2011 is winding down to an end. While the past few weeks probably consisted mostly of students preparing themselves for finals and planning their summer getaways, the staff and I were hard at work putting the finishes touches on another entertaining issue of the Western Illinois Magazine. This publication is still a work in progress, but we have continued to improve it with each and every issue. We’ve learned from our past mistakes and comprised stories that we feel matter to readers living in the western Illinois area. Under the watchful eye of journalism professor Richard Moreno, we attempted to shine a light on some prominent and interesting people, places and events that residents may not be aware of. One thing that is different about this issue is that we’ve actually managed to come up with a theme for it. A theme which we feel unifies people from all regions of the world: food. No matter where you’re from or what you do, food is a necessary and fundamental aspect of life, which is why we decided to incorporate it into this latest issue. We discuss some of the best places to eat in Macomb, talk to the owner of a Springfield restaurant that boasts a pretty impressive reputation, and interview some popular food vendors to see what life after the bars is like from their perspective. But we don’t only focus on food. We also interview a Western student who has made quite a name for herself in the world of horror blogging, talk to the security supervisor at Go West, and even feature an editorial on the lack of reality in today’s reality TV shows. The theme may be food, but we make sure to dish out enough stories that will satisfy any reader’s appetite for tasteful news. So sit back and dig in. I believe that we’ve whipped up an ideal recipe for the best issue yet, but I’ll let you be the judge of that. A Western Courier Publication 1 University Circle Macomb, IL 61455 309-298-1876, ext. 7 Western Illinois Magazine is published once per semester by Journalism students of Western Illinois University. All content reflects the editorial discretion of the students operating the magazine and must be interpreted as unofficial university communication. Single issue copies are available from Western Illinois Magazine,c/o Western Courier, Western Illinois University, 1 University Circle, Macomb, IL 61455.

Editor:

Matt Kosek

Managing Editor:

Vince Veltre

Art Director:

Ben Taylor

Cover Design:

Ben Taylor

Staff Writers: Amanda Bergmann, Karisma Morris-Bush, Alyse Thompson, Hank Moreno, Cammy Mann, Matt Kosek, Vince Veltre, Lauren Staten Photos: Hank Moreno, Cammy Mann, Matt Kosek, Alyse Thompson, Courtesy of Bill Knight, Courtesy of Brittany-Jade Colangelo, Courtesy of the family of Philip Jose Farmer Advertising Manager: Chelsea Dieckow Advertising Sales: Allie Johnston, Abbie Meads, Lucia House Advertising Design: Chad White Business Manager:

Meghan Vance

Assistant Business Manager: Jennifer Gorecki Distribution: Brandon Rusciolelli, Kyle Klingen, Chris Solger Advisers: Richard Moreno Bill Knight

All Rights Reserved. Reproduction of editorial content without written permission is prohibited. Disclaimer: Advertisements in this publication do not constitute an offer for sale in states where prohibited or restricted by law. Reprints: Contact Western Illinois Magazine, Attn: Richard Moreno, Western Illinois University, 1 University Circle, Macomb, IL 61455, r-moreno@wiu.edu, 309-298-1876.

Table of Contents

Brittney-Jade Colangelo: Horror Blog Queen, page 5-6

Bishop Hill page7-8

Burlington Iowaâ&#x20AC;&#x2122;s Snake Alley page 11

12 Behind the Scenes with the food carts page 12-15

18 Dining In Macomb page 21-25

Philip Jose Farmer page 18-20

The Reality Behind Reality T.V. Page 28-29

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Behind the Scenes with the food carts page 9-10

Riding Along with Go West Security page 16-17

Feldoâ&#x20AC;&#x2122;s Ice Cream Page 26-27

Unique Treats Page 30-31

Brittney-Jade Colangelo: Horror Blog Queen By: Alyse Thompson

n a way, Brittney-Jade stalking a blog called Colangelo is like Dr. The Vault of Horror that Jekyll and Mr. Hyde. got it’s name from the During the day, she is a old comic books, and I’d peppy, sequined baton been stalking his blog for twirler for the Western Ila while, and I met him linois University marchonline. We chatted back ing band. By night, she and forth a few times, is a renowned blogger and he said, ‘You know, dedicated to all things why don’t you just start horror. And according your own blog? There are to Colangelo, this striknot a lot of women who ing dichotomy makes her write about it, and there unique. “All these people are especially not a lot of were so amazed that not young people who write only was I a girl writing about it, so just go for about horror films and it.’” And with “Day of the being able to admit that I Woman,” which has 500 can stomach some of the followers and between scariest, goriest movies 500,000 and 750,000 hits, that most men get afraid she’s done just that. of, but that I was also at the time only 18,” ColTerror for Tots angelo said. “It just blew them away. Then, even Colangelo’s infatua“All these people were so tually, through Googling tion with horror didn’t deamazed that not only was I around and finding what velop out of the blue, howa girl writing about horror I looked like, people were ever; it is a family trait. As a films and being able to admit child, the Winthrop Harbor even more impressed that I wasn’t gothic or somethat I can stomach some of the native would watch scary one who pretended to be a movies with her mother as scariest, goriest movies that vampire on the weekends and excuse for “mothermost men get afraid of...” or anything. They love the daughter bonding time.” fact that I twirl for Westof Fear,” in February 2009 after her Colangelo’s parents also ern; I twirl fire batons in sequins for mentor, B-Sol, author of the “Vault run a haunted house and haunted a University. That is not something of Horror,” encouraged her to do so. hayride in their community. When that usually goes hand in hand with “I was getting kind of stir crazy in she was five years old, her father, a horror fanatic.” Macomb, because I’m from a big dressed as Jason Voorhees from Colangelo, a sophomore city, and it’s a small town,” Colan“Friday the 13th,” scared her out of theater and English major at West- gelo said. “I just thought, ‘I’m an her wits. For Colangelo, there was ern, started her horror blog, “Day English major, I should just write no turning back. “The second that of the Woman: The Feminine Side about something. And I had been he was in front of my face, I forgot

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that it was my father and lost it,” Colangelo said. “I started screaming and freaking out, and when he lifted the mask and said, ‘No honey, it’s daddy, it’s daddy,’ I breathed for a second, and I said ‘That’s cool.’” But now, at the age of 20, Colangelo looks at the broader side of fear. “As I’ve gotten older, I’ve just really been interested in fear because I think fear is the most universal emotion,” Colangelo said. “I mean, you can fake happiness, you can fake sadness, you can fake angry, you can’t fake fear. It’s the one true emotion that shows who a person is. It is an emotion that makes us all human. We walk around campus every day as a bunch of overcaffeinated stress freaks worrying about our finals, but everybody is scared of something. It’s something that unifies all of us.” Blogging in the World of Horror

When it comes to creating posts, Colangelo covers anything horrorrelated, including books, television shows, and of course, films. After having viewed so many films, Colangelo has specific criteria for what constitutes a high-quality horror flick.“A good horror film is one that has the ability to invoke fear without being cheap about it,” Colangelo said. “Cheap scares or cheap thrills are what we call ‘jump scare.’ It’s cheap; anybody can do that. If you have the ability to invoke fear by a character, by the way that they say something, by the situation, that is by far the most important thing. The second most important thing is having good actors to convey that message. Horror films are notorious for having beautiful actresses that cannot act.” Colangelo also says good films don’t need buckets and

buckets of fake blood. “The Saw franchise makes their money off of the fact that they are bloody and they are gorey, but why?” Colangelo said. “Unless there is a good reason for it, I don’t find them too scary, I find them to be gross. So a lot of times, the simpler films tend to be better.” Being a blogger has allowed Colangelo to better understand the industry and even meet its elite. An example is Diane O’Bannon, the wife of late screenwriter Dan O’Bannon. Colangelo says O’Bannon had complete respect for her work. In addition to meeting influential people, blogging has also helped her study of theater and acting. “I’ve earned a lot of respect for people who do make films and people who perform,” Colangelo said. “As a theater major, it’s helped a lot in that I’ve learned new ways to develop characters by watching so many movies. I’ve actually gotten

ging, watching films, reading novels and attending conventions and festivals. All of this effort has made her a legend in the horror world, unbeknownst to her friends and piers. “It kind of freaks my friends out sometimes because I don’t think they really realize how highly active within the horror community I really am,” Colangelo said. “They are like, ‘I have class with her. I see her at parties. We hang out.’ It’s very, very weird because if you are in the horror genre, you know who I am. If you’re in the real world, I’m just an average teenage girl.” Depite the fame, Colangelo does what she does out of passion. “I’m not in this for the hits; I’m not in this for that sort of game. I’m doing this because it’s something I’m passionate about, and I think that the female, especially the young female, voice within the horror genre is often overlooked. I want to be able to be a beacon for young

courtesy photos

really interested in not just the film side of it, but how they relate to society.” Colangelo spends approximately 30-40 hours a week, blog-

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women horror fans.”†

Bishop Hill

Story and PhotosBy: Cammy Mann magine living in a town that is bined bakery and brewery building the church. All the lights that were smaller than Macomb. The res- partially collapsed and was demoloriginally off turned on immeditaurants, shopping centers and ished. The land that Bishop Hill ately after the first noise of footsteps entertainment venues are limited, now lays on is considered a Nation- creaked between the wooden floors. but it is the population of WIU stu- al Historic Landmark. “You are the very first visitors here dents that stimulate their purpose Dan Tingleaf is one of the 126 this season, I’ll open the sanctuin town. residents who live in Bishop Hill. ary, please enjoy the 20 rooms of open corridors,” Tingleaf said. The church is the oldest building in Bishop Hill, and it consists of 20 open rooms that were once used for family living space. The sanctuary on the second floor was originally used for church and dwelling purposes, but today its doors are open on only one day of the year. “The sanctuary is only open on Christmas day for a 6 a.m. service, otherwise the residents go to the Colony Methodist Church,” Tingleaf said. Marty Ray, a fifth-generation descendent from the Swedish Bishop Hill Gallery colonies, helped make up a lot of Bishop Hill. She wore a Bishop Hill sweatshirt and shivered as she A small town between Rock Island He sits inside the Colony Church walked into a room to turn on the and Peoria, made up of 12,000 everyday anticipating a tour group. lights of the Bishop Hill gallery. The acres of land for farm production, On February 16, 2011, Tingleaf gallery displayed the journey of had built their 20 large commercial got his wish as two tourists entered the Swedish colonists, including a buildings for the sole purpose of continuing their culture. In 1846, Erik Janson led Swedish religious dissenters to the United States. They traveled here to live a life centered on the belief that the Bible was the only true book of God and that simplicity was the way to salvation. After walking 160 miles from Chicago, the settlers arrived at the town that is now called Bishop Hill. There has been very little done to preserve the history of this town. In fact, in 1946, the Colony Church was given to the state of the Colony Church sanctuary Illinois. And in 1961, the com-

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family portrait that Ray is very thankful to have in her possession. “I am very happy to have this portrait of my family, I got lucky when a cousin of mine started to take an interest in photography, which was very rare at this time,” she said. In addition to the history that makes up Bishop Hill, the Bishop Hill Colony Bakery plays a big role in the town. It makes coffeecakes, pies, cinnamon rolls and breads that residents and guests look forward to eating. Since the original bakery was demolished, the new bakery is a one-story building that closely resembles a home. One part of the bakery includes seat-

ing, while the other part is a partial gift shop. The staff consists of only three people that work tirelessly to uphold the tradition of their Swedish pastries. Tany, a Bishop Hill resident and regular at the bakery, advised any Bishop Hill tourist to,

Marty Ray Poses next to Family Portrait

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“visit the bakery!!!! Their food is to die for.” The people of this town take a lot of pride in what has become Bishop Hill, and although visitors don’t come around as much as they would like, it’s a year round job to keep up with what their ancestors hoped and dreamed for the families that continue to live there. The people of Bishop Hill cherish their heritage and their way of life by upholding the tradition of their ancestors. By doing so, they are able to continue their pursuit of happiness. It’s a happiness they can only find within the two-mile radius that their founders built for them. †

Behind the Scenes with the Food Carts By: Amanda Bergmann

very weekend, hundreds of college students, visitors and Macomb residents head towards “The Square” to experience the array of bars the city offers. As the night progresses, several different food vendors also make their way downtown and position themselves outside of the bars to wait for hungry bar-goers. There is a wide variety of food available for these young adults to indulge in. There is Chicks on the Square, Domino’s Pizza, Pepperoni’s Pizza, Hong Kong Express, and the hot dog cart; the epitome of late night snack food for any bargoer out and about. These food carts have a history in Macomb. Domino’s manager, Mark Bullock, said they started selling pizzas outside of the bars a decade ago. “We started out at the Pace ten years ago before there were bars like The Forum,” Bullock

said. Although actual figures for these sales could not be released, Bullock said it varies each night. Bullock said it’s a good idea to have food ready when closing time for the bars slowly approaches because it reduces the risk of people getting a DUI driving somewhere to get food. Preventing individuals from putting themselves and others in a dangerous situation is a smart approach. “It’s convenient and a way to sober up those leaving the bar,” Bullock said. Each of Dominos’s Pizza employees are paid by the hour and receive tips from time to time, but nothing too substantial. Bullock said he got the idea to start selling pizzas outside of the bar from the infamous hot dog cart that was there each night. “We figured we would try it ourselves,” Bullock said. Domino’s Pizza calls their late night sales outside of the bars “hot selling.” Each night, Bullock reviews bar attendance to estimate how much pizza to prepare. The famous hot dog cart began the late-night history by selling hot dogs outside of Macomb’s bars in the late 90s. Jay, who was the

owner of Dillon’s Barbeque, a local Macomb restaurant that is no longer there, began the outside food vendor chain. Now, Doug Smiley, owner and past Dillon’s employee, runs the hot dog carts with his partner Spencer. They both have been the “hot dog guys” since 2008. Smiley said that they go to the Pace on Wednesdays, The Ritz on Thursdays, and Two Dogs and The Forum on Friday and Saturday. “We go to the bars and get an idea for a certain number through door checks and go off of previous numbers from past nights to be prepared,” Smiley said. The “hot dog guys” cook your food right there on the spot with whatever condiments you desire. They also started to sell Pepperoni’s Pizza this past fall, a new restaurant that opened in August 2010. “Selling Pepperoni’s Pizza brings more diversity to us,” Smiley said. Both Smiley and the owner of Pepperoni’s Pizza, Travis, agree on a number of pies to sell each night. “It’s a tough business that you have to sacrifice things in order to do it and be successful,” Smiley said. A lot of people try to follow in the footsteps of the vendors, but “Once they realize what it takes, like giving up your social life, they can’t do it, people want to go out,” Smiley said. Getting your hot dog from the “hot dog guys” is similar to the street vendors in Chicago or New

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York. “It’s an experience getting a hot dog from the cart,” Smiley said. The hot dog carts are now experimenting with accepting debit cards for their purchases. They have also been making their way to big college parties like the Wheeler block party that is held each spring semester. “We sold 605 hot dogs at Wheeler block party last year,” Smiley said. The hot dog carts are certainly established in Macomb. They have loyal followers and make the bar experience in Macomb more memorable for its visitors. Sales for those who make their way to the late night bar hours have slowed down recently due to the competition. “Competition has been intense lately,” Smiley said. One of those competitors is Chicks on the Square, which started their late night sales two years ago. Chick’s manager, Adam Grattan, said they came up with the idea

through collaboration. “It’s a great way to reach the target market,” Grattan said. Chicks on the Square positions themselves outside of the Forum on bar nights and require a three-man operation to make their famous “lips”. They estimate how many “lips” to cook from bar occupancy averages from previous nights. Grattan said that any restaurant with a catering license would be making a good choice by joining the late night sales. With the range of food offered late at night just steps away from the bar exits, there’s always something to please everyone. From sweet and sour chicken and egg rolls to a chili dog from the hot dog cart that started it all, there are enough choices to cure anyone’s late-night hunger. With great prices and unquestioned convenience, it’s hard to pass up one of these vendors after an evening at the bar.

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Each year more restaurants have made the decision to join the other late-night food vendors, making students and residents alike excited to see who will pop up next.†

A street more crooked than a Chicago politician: Burlington, Iowa’s Snake Alley

Story and Photos By: Hank Moreno

t’s been called the Crookedest Street in the World—although some would say that distinction belongs to San Francisco’s Lombard Street—and it goes by the colorful name of Snake Alley. Located in the historic Mississippi River town of Burlington, Iowa (located about 48 miles northwest of Macomb, Ill.),

Snake Alley was built in 1894 as an attempt to construct a road on a steep hillside that would link the downtown business district to the North Sixth Street neighborhood shopping area and be safe for horse-drawn carriages. The man behind the street was Charles Starker, a German-educated architect and landscape engineer, who came up with the street’s curvy design. George Kriechbaum, a prominent local paving contractor, constructed the road, which is made of tooled, curved limestone curbing and locally kilned, blueclay bricks. Because of the hill’s steepness—it rises nearly 60 feet from Washington Street to Columbia Street—the alley has five half-curves and two quarter-curves spread over a distance of some 275 feet. Ironically, because of the number of tight hairpin turns on the

street, it didn’t prove to be that safe for horse carriages. But over the years, Snake Alley did evolve into a popular local landmark that today attracts thousands of people eager to navigate its twists and turns. Snake Alley is open for vehicle traffic between May and October, when the brick pavement isn’t too slick from snow or rain.†

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Joe Roger’s Chili Parlor Story and Photos By: Matt Kosek

he building is small and indiscrete. It looks just like your average local diner. You might even miss it if you don’t know exactly what you’re looking for. There’s no flashing lights or extravagant signs proclaiming its greatness. Well, none except for the little sign by the front door that reads “Springfield’s Favorite Chili Since 1945.” But for the Springfield faithful who have been going there for the past 14 years, Joe Roger’s “The Den” Chili Parlor is anything but your average restaurant. The recipe for the state’s best chili dates back 66 years to when original founder Joe Rogers was just a young man. The story goes that Rogers tried a bowl of chili at a friend’s house and liked the dish so much that he made it his personal mission to create the perfect chili recipe. He worked tirelessly, experi-

menting with various ingredients until he finally decided that he had reached perfection. Then, wanting to share his creation with others, he opened Joe Roger’s Original “The Den” Chili Parlor on December 31, 1945. The original chili parlor, which was located at 1125 South Grand Avenue, consisted of only eleven stools at the counter. Despite the restricted seating, the restaurant was an instant hit with the Springfield community. The original location was open until 3 a.m. and locals would stop in at late hours of the night just to get a bowl of their favorite chili. Joe Rogers ran the restaurant until he passed away in 1972. After his death, his daughter Marianne took over the business and ran it up until 1984. She then reopened the restaurant at its current location at 820 South Ninth Street

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in 1997. Joe Roger’s chili ownership finally changed in 2008 after being in the Rogers family for 63 years when Marianne sold the restaurant to current owners Ric and Rose Hamilton. Even though the ownership may have changed, the recipe has remained the same, and customers can still stop in and order a bowl of chili made their way. “I think the main reason that makes us different from everybody else is the fact that everything is prepared separately. We don’t just throw meat, beans and seasoning into a big pot and cook it all up,” co-owner Rose Hamilton said. “Whatever you order, we don’t start making it until you order it. So you can order it any way you want it.” Hamilton estimated that during an average week, the restaurant sells over 2,000 bowls of their famous chili. And that isn’t counting any of their other

chili inspired dishes such as chili dogs or chili cheeseburgers. The chili is so renowned nationwide that Bon Appetit recently rated Joe Roger’s Chili Parlor #2 on their list of best bowls of chili in the entire country. As much publicity as the spot on Bon Appetit’s list garnered for the restaurant, it doesn’t compare to when the Travel Channel’s popular show, Man v. Food, decided to pay a visit to the state’s capitol in order to take on Joe Roger’s famous Firebrand challenge. For anyone not familiar with the show, host Adam Richman goes around the country exposing some of America’s best pig-out spots. Then at the end of the show, he attempts to take on the area’s most legendary eating challenges. The Firebrand challenge consisted of Adam attempting to break the record of eating the most bowls of Firebrand chili in one sitting. But what exactly goes into Firebrand chili that makes it so hot? “We still don’t know what the spices are. Marianne still holds the secret to the spice and she prepares

our spices for us,” Hamilton said. “Whatever that spice mixture that [Joe Rogers] came up with 66 years ago, it’s still a secret.” Usually Adam’s challenges require him to eat a quantity of food roughly equivalent to what the average American household consumes in a week or to try and stomach a dish that’s as spicy as the surface of the sun. With the Firebrand challenge, he had to do both. Not only is the chili ridiculously spicy, but also very filling. As daunting of a challenge as it was, Adam still managed to choke down five bowls of the fiery-hot chili. By doing so, he tied the previous record (the current record stands at an astounding 8 bowls) and forever solidified his Springfield chili legacy. He also made the Firebrand challenge a rite of passage for any man, woman or child who thinks they have the fortitude -and the internal stomach lining- to handle some of the spiciest foods out there. “We have had more people come in and eat Firebrand in the past year and a half than did in the previous 12 years,” Hamilton said.

Man vs. Food Host Adam Richman with Owners Ric and Rose Hamilton

Continued on page 15 --->

“So it’s been unbelievable publicity for us.” As well-known as the Firebrand challenge is, it’s still only one amongst thousands and thousands of food challenges across the country. So what was it about this particular challenge that made Adam Richman and Man v. Food decide that they wanted to try it? “The Illinois Convention of Visitors Bureau called us and said that Man v. Food had contacted them and wanted to come to Springfield to do a show,” Hamilton said. “They were looking for local places that had a food challenge of some kind and we had the Firebrand challenge. The show asked for a recommendation of five places. We talked back and forth for a couple of days and they said we’re going to submit you as one of your recommendations.” And the rest, as they say, is history. About four weeks later the producer of Man v. Food called Ric and Rose Hamilton and told them that they had been selected. They also told them the conditions: they couldn’t talk about it beforehand. “They want the restaurant full because they want that in the background -people cheering him on and stuff- but they don’t want it so full that it’s too much,” Hamilton said. “So we just told our regular customers and it kind of just spread from there.” And spread it did. On October 9, 2009, the day that the show was taped, the restaurant was so full that you’d think the reincarnation of Joe Rogers himself was making an appearance. “This place was packed. It was standing room only; like wallto-wall people. You couldn’t even move in here and they went around and did interviews with a bunch of

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My Firebrand Experience If you want to see a grown man reduced to tears, stop in at Joe Roger’s “The Den” Chili Parlor during one of their famous Firebrand challenges.

Before I begin to tell the story of my courageous attempt at the Firebrand chili challenge, I want to get two points across. The first is that I’m a guy with a pretty big appetite. On a good day I’ve been known to put down a Digiorno pizza by myself. Preferably the rising crust kind too, which any Digiorno fan knows can be quite filling. Second, I love spicy food. The spicier the better; I’ll put hot sauce on anything. So, with that being said, I thought the Firebrand challenge would be a walk in the park. Instead, it was more like an uphill climb. I ordered my bowl of fiery hot goodness and made my way over to one of the checkered tables in the back of the restaurant. I figured if this was going to be an epic failure, I didn’t want an audience. I sat down and stared my blistering opponent square in the eye. I won’t lie to you, it literally looked like a bowl of molten lava with a few beans scattered throughout. I began to worry that if I didn’t start soon, the acidic chili would burn through the Styrofoam bowl it was in and then eventually through the table. I picked up my weapon (a plastic spoon), took a deep breath, summoned my inner Adam Richman and plunged my spoon into the volcanic concoction of meat, beans and spices. The intense heat immediately hit my taste buds and caused a sudden cough to escape from my burning hot mouth. I immediately reached for my glass of water to try and extinguish the flames. As my eyes began to water and my face turned red, I immediately began to regret my decision to tangle with this fiery beast. It was like

a heavyweight bout and my opponent had come out swinging as soon as the bell rang. Was I really going to let this thing take me down after only one bite? I mustered up all my courage, took another sip of water and consumed another scorching hot spoonful. The second bite was even hotter than the first. As the beads of sweat accumulated on my increasingly redder face, I looked down at the bowl and tried to estimate how many bites it was going to take to put down the entire meal. I could barely stand the

inferno in my mouth now; did I really want to throw gasoline on the fire that had already started on my tongue? At that point, I decided the only strategy that gave me a chance in hell at finishing the entire bowl was to just start cramming in as much chili into my mouth as humanly possible. I figured that way the immense heat wouldn’t hit me until the very end. So, that’s what I did. After about roughly ten minutes -but what seemed like half an hour to me- my bowl was completely empty except for the red ring of grease that was left at the top of it. I chugged the rest of water but it was to no avail. I had made the decision to eat a bowl of fire, now I had to deal

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with the uncomfortable consequences. Even though it felt like someone started a small campfire in my mouth, the chili was actually pretty darn tasty. The heat from the spices didn’t take away from the taste of the meat and beans, which is a credit to how good the recipe is. And, ironically, it wasn’t even the hotness of the chili that prevented me from having seconds; it was how filling it was. I’ll tell you one thing, Joe Roger’s Chili Parlor definitely doesn’t hold back on the meat and beans. After I was done, it felt like someone had poured a bowl of hot cement into my belly, filling every possible nook and crevice. After trying this challenge, I have so much more respect for Adam and his amazing eating capabilities. I have even more respect for the current champion who somehow managed to put down eight bowls in one sitting. I don’t envy him though, because the stuff definitely hurt way more coming out than it did going in. All jokes aside, I’m proud of my ability to finish one bowl of the Firebrand chili. I may have fell way short of my goal of five bowls, but I still managed to get my name on the wall of fame. And next time I find myself in Springfield, I’ll make my way down to 820 S. 9th Street and take a look at my place among all the other brave souls who took on the chili from Hell. Then, I’ll walk up to the counter and order a chili-cheese dog. One time is plenty enough for me.

the customers,” Hamilton said. “We were the last day and they spent the entire day. They came at 7 o’clock in the morning and they weren’t out of here until after 7 o’clock that night. They filmed for about eight hours for that 20-minute segment.” To stress how heavily edited their segment in the show really was, Hamilton explained how the camera crew filmed the entire cooking process in the kitchen. Literally, the entire cooking process; two hours of taping for about three minutes of footage on the actual show. All things aside though, Hamilton said that the overall experience was an absolute pleasure because of how friendly and charismatic of a person Adam was. “He was very funny,” Hamilton said. “I mean, 90% of the stuff he said you couldn’t put on television.

They were just like ‘Okay, cut! We’ll do that again.’ He was just constantly cracking jokes and saying stuff.” Don’t think for a second though that Richman is just a witty guy with a mammoth-sized appetite; the man knows a thing or two about food. Aside from having held pretty much every known position in the food business (a point that he makes clear in the introduction of Man v. Food), he has also recently written America the Edible: A Hungry History, from Sea to Dining Sea. Richman appeared on the

Today Show on November 9, 2010 and shared his advice for becoming an expertise food traveler and talked about eating his way across the country to write his new book. “He talked about all the different places he had been,” Hamilton said. “He rated like his top three favorite places and I was like ‘Oh my god, I wonder if he’s going to say us.’ But he didn’t.” Don’t worry Rose; even if Adam forgot about you, your loyal customers definitely have not. Regardless of what any food lists or experts may say, for the Springfield residents who have continually returned to Joe Roger’s “The Den” Chili Parlor for breakfast, lunch and dinner, there is no better place to get a bowl of chili. †

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Riding along With Go West Security

here was once a time when the biggest party at Western Illinois wasn’t at the bars, but instead could be found on the bus ride home afterwards. Students would drink, smoke cigarettes, and virtually treat the vehicle as if it were an after-party on wheels. Things are quite different nowadays ever since the university decided to take action against the raucous crowds that would pour into the buses after the bars closed. There is now a Go West security guard stationed on every bus. They monitor the students and make sure that such out of control behavior does not take place. Derek Himan, a law enforcement major from McHenry, Illinois, is the security supervisor at Go West and has been working for the department since 2008; three years after the university decided to put security on the buses. “Everything you can think of was likely happening on those buses,” Himan said. “That’s why there was an immediate need to stop it because that is not a safe environment for anyone.” According to Himan, the decision to add security was implemented once a pattern of disruptive behavior began to develop week after week on the bus rides home. “Basically on Friday and Saturday nights on the late night buses, they would have uncontrolled fights,

Story and Photos By: Matt Kosek

property damage to the buses, drivers would be getting assaulted and stuff like that,” Himan said. “And it was like a constant thing throughout all the shifts and all the drivers could do is keep rolling on or call the police. They’d never get anywhere though because it took so long to figure everything out.” So the director, Jude Kiah, contact-

the security supervisor and the Director of Go West Transit, the aforementioned Jude Kiah. . “Senior officers and the supervisors pretty much supervise the shift. So, we drive around in our vehicle, we assist in bar close over at the Forum, assist in getting everyone on and off safely, and responding to incidents on the bus,” Himan said. “That way

Security Supervisor Derek Himan ed Concert Safety Corps at Western Illinois and, soon after, drunken students stumbling onto the buses were surprised to find that they had someone besides just the driver riding home with them. It first started off as just an experimental process to see how things would go, but over the years, Go West security has turned into its own security organization. They have a rank structure just like any security or police agency. They have security officers at the entry level which make up the vast majority of their employees. Then there are two senior officers,

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police and emergency services aren’t needed as much so we don’t have to waste their time or tie them up. We just take care of it ourselves and move on with the buses.” Frequent incidents that Go West is able to take care of themselves are fights, verbal disputes and property damage. If a fight isn’t too out of control and no blood is involved, the guards can usually resolve the situation by either sitting the individuals down or kicking them off at the next stop. When people are intoxicated, they tend to be more belligerent and say

stupid things, so guards on the bus make sure to step in and dissolve any confrontation before it escalates. Excessive talking is one thing guards are usually pretty tolerant about that, but damaging Go West equipment is something that is dealt with swiftly and seriously. “We’ve had people hanging from the pull cords, busting out windows by punching them and stuff like that. We’re there to stop that,” Himan said. Contrary to what some may believe, the security guards are not the same as police officers. They do not have the power to arrest anyone and are not allowed to carry any lethal equipment. Each guard is simply provided a flashlight, notepad and pen, a pair of medical gloves, and a radio. Some may feel that these are inadequate resources considering the subjects that they sometimes have to encounter. Unruly subjects do occur, and even if some type of restraints might assist in subduing someone who is uncooperative, Himan and his staff must make do with what they have and rely on the local police department to take care of the rest. “We’ve got a pretty good relationship with the local police, state’s attorney, and judicial services. So it works pretty well,” Himan said. Constantly having to babysit a group of inebriated college students would seem like an annoying chore to most, so why do these guards willingly put themselves in such a position? “The job in itself is pretty much a decent special privilege to have just because of how unique it is to put on a resume. So a lot of them understand that so they’re happy to be out there. We had a student not long ago who got hired by border patrol pretty

much solely because of this job and his bachelor degree,” Himan said. “Usually a guard works once a weekend so it’s not like they’re social life is shot to pieces. Most students go out on Thursday nights anyway.” They may have to sacrifice one of their weekend nights, but all things considered, it’s a sacrifice that is well worth it. Plus, they get a chance to see a side of Macomb that few of us will ever get the chance to see. “About 1:30 a.m. some Friday or Saturday night, you just need to go out to the Forum if you’re not a big partier, not a big drinker, and just stand there and take it all in. It’s like a whole different view of Macomb that most people don’t even realize exists,” Himan said. “Every once in a while it’s funny because I’m out there and I’ll see a car go by with a bunch of old people in it. And they’re just staring at stuff, and it’s like, they’re venturing out to see what the town’s like after dark.” Like any regular job, working Go West security has its pros and cons. Overall, Himan gets a lot of enjoyment out of what he does, but one thing he does not enjoy is the mundane and tedious labor that goes into doing paper work. “I think that the majority out there would have to agree that the worst part of the job is the paperwork and the incident reports,” Himan said. “We all realize that it comes with any job in the law enforcement and security field. So, I guess for the most part we turn it in something good at least knowing it’s some good experience.” For Himan, the best part of the job is the nights when they are able to go out and achieve what they set out to do. Nights where incidents are dealt with properly and outside assistance from law en-

forcement and medical staff is not needed are the goal. It’s nights like these that Himan is able to go home with the knowledge that he and his staff were able to perform their duties to the best of their abilities. “The best part is pretty much when we accomplish our goals on the shifts. When we don’t need police and we don’t need medics because we were able to meet our goals and get everyone to the bars and home safely,” Himan said. “It’s pretty satisfying at the end of the shift when we were able to take care of everything ourselves.” It’s been called the “drunk bus” and the “party bus,” but in recent years, it’s anything but. What was once an opportunity for students to continue partying while they made their way home is now finally being used for the purpose that is was originally intended for: to get students to and from the bars safely. This is due in large part to Derek Himan and the number of other law enforcement students who put in the time and effort to make sure that our public transportation is as safe as it could possibly be. They may not get the recognition that they deserve, but Himan and his employees are proud to do it. “It’s a pretty thankless job,” Himan said. “But once in a while you get people who recognize and appreciate what we do for them. We’ve had people come up and thank us, even the ones whom we’ve had police arrest.” So, if you ever get the chance to walk up to a security guard on the bus after the bars and thank them, take the time to do so. You may not remember doing it, but they certainly will. †

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Philip Jose Farmer By: Karisma Morris-Bush Peoria’s Acclaimed Science Fiction Writer

he freight train, a quarter of a mile east from the back of Cassie’s farmhouse, rumbled loudly. Its bass horn blasted again and again as it neared the junction of two county roads. She glanced at her wristwatch. It was 9:10 of a beautiful though cloudy night in rural Tazewell County, Illinois. October 31, Halloween, was only five days away. She resumed reading The Book Of Job. The once-rich and happy job has just lost all of his many herds and herdsmen. Now, the last of the messengers tells him a whirlwind has killed all his children. Job tears off his clock, shaves his head, falls on the ground, cries, “Naked came I from the womb! Naked I shall return from where I came!” Some may find this to be an odd way to begin a book, but when one actually learns all there is to know about Naked Came the Farmer, the book from which the passage was taken, simply calling it odd doesn’t seem to do it justice. Naked Came the Farmer is a satirical, round-robin rural romance and murder mystery written by various authors and journalists from the central Illinois area. The novel utilizes an unconventional

method of writing where several writers get together and combine their creative minds to produce a very unique story. One author will write a chapter and the author who writers the next one will have to write it based on what has transpired in the previous chapter. Essentially, this pattern continues until the entire book has been written. Among those talented writers who wrote a chapter for Naked Came the Farmer were Western Illinois University’s very own professors, Bill and Tracy Knight. But the most noteworthy author who contributed to the book was the one who wrote the opening chapter and the passage above: award-winning science fiction writer Philip Jose Farmer. Farmer was born on January 26, 1918 in Terre Haute, Indi-

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ana. His family moved around a lot when he was a young child but finally settled down in Peoria, Illinois when he was six. As a young boy, Farmer developed his writing skills by studying literary books and reading mystery novels like Sherlock Holmes. As a teenager, his fascination with the creation of the world and his vast imagination helped him later become one of the most famous sci-fi authors of his time. Bill Knight, a journalism professor at Western Illinois, met Farmer in the late 70’s and developed a very close friendship with the legendary writer. According to Bill, Farmer went to the University of Missouri for a year to become a teacher but decided that it was a “dog’s life,” so he returned to Peoria and went to Bradley, working part-time in a

steam mill. During his time at Bradley, Farmer met a girl and asked her out on a date. Unfortunately, she rejected him. This didn’t stop Farmer though; he threw himself down the stairs so that the girl would agree to go out with him. In the end, his determination and complete disregard for his physical well-being paid off. The girl ended up being his wife, Bette. “Phil was a very interesting guy, very intelligent,” Bill said. “He had a very interesting life. He seemed very dispassionate in reality. He was very emotional… He had a voice exactly like that old movie Dr. Gary Copper. He had a great sense of humor; very low key and very dry. And in some ways, he was very much so almost a journalist. He did research in a lot of his fantasy novels. A lot of history

came in it; they had different cultural aspects.” Farmer was most notably recognized by his book series, Riverworld, which were a spinoff to his book, Where your Scattered Bodies Go. The Riverworld, a mystical world created along a river millions of miles long on a distant planet, was the place where everyone who had physically died on Earth was reborn. Everyone from all different time periods and centuries coexisted in this fictional world; from Elvis Presley to Beethoven, and everyone in between. The books were so creatively written that even the television channel Syfy couldn’t resist making the series into an original Syfy movie series. Bill’s wife, Tracy, admired

Farmer’s work in high school, not knowing at the time that he lived only two hours away from her in Peoria. Tracy became good friends with Farmer after working closely with him on Naked Came the Farmer. She is a big fan of the Riverworld books because she believes they cause the readers to really focus their attention on “human issues.” “The Riverworld was a fantastic imaginative idea,” Tracy said. “It was an idea that everyone who has ever been born wakes up bold and naked on this planet where there is a river running through. The series of novels is essentially all these wonderful historical characters from Mark Twain to aliens. They are really pursuing a human task, which is to find out, ‘Why are we born and why are we here?’” The reason why most readers believe Farmer was such a successful and talented writer was because he was unbelievably openminded and never confined himself to one form of fiction. He was an unpredictable writer who kept his fans in suspense as they anxiously read on to see what he could pos-

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sibly conjure up next in his enigmatic mind. The fans got just what they wanted when Farmer created a full-length “biography” of his fictional characters Tarzan, Kilgore Trout, and Doc Savage. The biographies were written so detailed that it almost appeared as if the characters actually existed. “He was one of the smartest, wisest, funniest people you would probably ever meet,” Tracy said. “He was a very Midwestern, humble, soft-spoken guy. He had a mind like a razor; very knowledgeable in history.”

Farmer shined a spotlight on the state of Illinois and showed the rest of the world how talented people from the Midwest really were- and not just when it came to growing corn, either. Farmer died on February

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25, 2009 in Peoria, Illinois, leaving behind a legacy of over three dozen books. He was a passionate writer who looked at writing as a form of reality. His fascination with life was reflected in his stories and not only gave people a means of entertainment, but also offered possible explanations for their existence; a perplexing question that all human beings have pondered. His literature may not have been supported by scientific evidence, but to his faithful readers, it was good enough. †

Macomb Dining

By: Vince Veltre

o matter who you talk to around Macomb, the script is always the same when it comes to dining in this city. It’s that three word phrase that’s always being rushed out of our mouth’s isn’t it? “Well for Macomb...” this, “Well for Macomb” that. As a person who’s been in this town for all of four years, I find that little phrase to hold some truths, as belittling and patronizing as it may sound. It’s a copout thought isn’t it? It’s almost an evasion technique. The truth of the matter is that the general diversity and assortment of restaurants and bars in this town is

The Best Places to Find Your Favorite Foods

meager, and believe me, I mean that in the nicest possible way. Macomb is a small, rural city with mostly nothing in every direction; that part should be understood. And please, if you’re going to argue Colchester in this case, then you may seriously want to re-evaluate what your idea of something is. But Macomb is just a little niche in the armpit of Illinois, isn’t it? That’s certainly where the phrase comes from right? “Well for Macomb, the food is pretty good.” What does that mean exactly? That by leading every conversation about food in this town with the three word fixer-upper,

everything will be hunky-dory? I don’t buy it; I think it’s a total crock. The truth is this: Macomb doesn’t have the comforts and services that you may come to expect from downtown Chicago, or even Springfield for that matter. There are no fancy restaurants or acclaimed chefs here. Why would there be? This town has what it ultimately needs and leaves the bells and whistles for the big cities. There are places to eat here; you just have to know what you’re looking for, and you have to be honest with yourself about your expectations. And that’s why I’m here,

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to help you manage your expectations and get an honest sense of the dining in this town; that “Well for Macomb…” garbage just doesn’t cut it for me anymore. But instead of sitting here and picking apart each individual restaurant and food kitchen in Macomb, we’re going to evaluate the options with a more methodical approach. The first step in this process was determining exactly what kinds of foods people like to eat. So I simply observed. During several different times each day, for about a week, I watched where the people went to find their grub in this town. I was looking for the hot spots; the places that pull people in day after day. What I found is that people around here, like myself, enjoy five kinds of foods in town: Italian, Mexican, Asian, American and fast food. We can automatically rule

out fast food for this assessment. When it comes down to it, fast food is all the same – a quick fix. Fast food is nothing more than a causeway to the promise land of obesity that our country so humorously hangs its hat on. Why don’t we just intravenously inject Crisco into our veins? We would certainly save more time that way, and we would generally be accepting the same physical effects. Sounds like a pretty ingenious plan to me; time conscious and effective. I can see it now: McDonald’s new double lard shooter. But hold on to your trousers, that idea is still in the developmental stage, sorry. Excluding fast food, we now have four kinds of sustenance left that people like to eat in this town. Since I’ve eaten at many of these places multiple times over the years, I had to think of a way to evaluate the quality of their establishments. So, I developed a set of criteria that helped me determine the best

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places to find each type of cuisine, while remaining as unbiased and objective as I possibly could. Those five criteria are as follows: environment, service, waiting time, price and last but most important, overall taste. So, having this in mind let me begin with Italian food. Macomb has a few satisfying choices when it comes to Italian cuisine. There is Italian Express, Vitale’s and Aurelio’s, with some other pizza joints mixed in. My pick for the top Italian establishment in Macomb is Aurelio’s. As soon as you walk in the door, your nose is greeted with the smell wafting from their kitchen. Nothing tickles my fancy more than tasting the food with my nose immediately upon arrival. The seating area is well organized and there are no tables crammed into the corners like you might see at a smaller venue. Tables are laid out on the ground level and on an upper level,

easily accommodating even the largest of dinner crowds. The staff at Aurelio’s has always been kind and courteous to me, and I’ve never had a problem with their service. Although, during a few visits, I have had to wait for my server to locate me and take my drink order. But I attribute those little hiccups to an overwhelmed staff during busy hours. I’ve never sat and waited more than 20 to 25 minutes for any dinner entrée, and I’ve never sat there staring at my watch wondering why I came in the first place. When it comes to the food, I believe Aurelio’s is the strongest in town at delivering a highly authentic and satisfying Italian meal. Also, the prices are reasonable and fair. For perspective, on a daily basis a 16” cheese pizza will set you back a mere $15. Even for broke college students that is feasible. My two favorite appetizers at Aurelio’s are the toasted raviolis and cheesy bread; I order one or the other almost every time I visit. The raviolis are different from your traditional ravioli because of the cooking process. The raviolis are baked instead of boiled, and that gives them a nice crust to accompany the filing. Also, I think Aurelio’s has a delightful Italian antipasto salad. It is topped with ham, mozzarella cheese, pepperoni, green and black olives, sweet red peppers and tangy banana peppers. The combination of an appetizer

and the antipasto salad always lays down a nice foundation in my stomach before the main course. At Aurelio’s you can enjoy a nice bowl of pasta or a big hearty sandwich for dinner, but your best bet is ordering a pizza – they are certainly the best in town, hands down. The stuffed pizza is good, but not comparable to say Giordano’s of Chicago, so I wouldn’t suggest going for that. The thin crust pizza though is a sure fire winner. The crust is crisp and light and the toppings are always fresh. But the reason this place dishes out the best pizza in town is undoubtedly the sauce. It’s a much sweeter sauce than I’m traditionally used to, but still retains a robust tomato flavor. Aurelio’s main competitors, Vitale’s and Italian Express, both have their fare share of good food, but to me, have some sort of major glaring deficiency. Italian Express has enjoyable homemade food, but there is virtually no seating area and it’s more of an order and run kind of place than a sit down venue. Vitale’s has a decent dining area,

but the food has never impressed me. While mildly tasty, I believe Vitale’s is a bit overpriced and the food seems more American to me than Italian. Next on the docket is Mexican food. Macomb doesn’t have much to choose from when it comes to Mexican food in town. The two I’ve seen serving the most patrons is Guadalajara and El Rancherito. My pick for the best Mexican in town is El Rancherito. Now before I begin, let me first say that neither Guadalajara nor El Rancherito have captivated me very much if I’m being realistic. Both places offer virtually identical menus, and prices at each place are comparable. But the food just hasn’t met my standards during any visit. Additionally, the service has been adequate at both establishments, but the communication barrier at times can be troubling. It’s hard to feel comfortable in a restaurant where virtually everyone working there speaks a foreign language. I can’t help but wonder if their talking about me, or my food

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they just prepared, it’s creepy. But after considering all of those similar factors, El Rancherito edges out Guadalajara in my book for two reasons: the environment and the drinks. El Rancherito has a large and authentic dining area with bright colors and Mexican flair. Each table has some sort of authentic Mexican art and the overall ambiance makes you feel like you’ve stepped into a different country. In contrast, during my visits to Guadalajara, I’ve noticed unfinished renovations, tears in some of the booth linings and unstable chairs and tables. Those issues immediately prompt me as a patron to be concerned about the quality of my food and the cleanliness of the establishment. The food at each restaurant, while delivered to the table very promptly, is sub-par in my opinion. I’ve tried a chicken quesadilla, a Grande steak burrito and an enchilada at each place and they haven’t impressed me in the least bit. The quesadillas were more like chicken tacos with a little cheese sprinkled in between. The burritos were the most promising, but the steak was chewy and bland. And the enchiladas were simply a mess, with

all the necessary flavors contrasting with each other instead of working in harmony. El Rancherito gets the edge in this category simply because their customary chips and salsa, that they and Guadalajara serve every patron free of charge, we’re actually quite good. As far as the beverages go, El Rancherito gets my vote for taste and affordability. Each establishment offers a small, medium, large and monster margaritas among other drinks, but El Rancherito’s were simply better tasting and cheaper. The monster at El Rancherito, a 45 oz. glass resembling a fish bowl more than a cup, puts you back about $11. While the same drink at Guadalajara costs roughly $2 more. So while neither El Rancherito nor Guadalajara will knock you off your seat with their food, El Rancherito does a better job of setting the scene and getting you boozed up – two large factors if you ask me. The next Macomb cuisine I want to talk about is Asian. Un-

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like the Mexican options in town, Macomb offers quite a few Asian establishments. There is Lin’s Garden, Hong Kong Express, King Buffet and Asian Buffet amongst a few others. But it would be untruthful of me not to establish that the Asian choices in Macomb, like the Mexican options, aren’t going to meet the standards of what you may typically be used to. If the best Asian food I’ve ever had is a 10, then the best Macomb option is probably a 6. Having said that, my choice for the best Asian cuisine in town is Lin’s Garden. It’s a small place with little seating room, but I don’t think it’s intended to be a sit-down restaurant. If you’re looking to capture the ambiance of the Asian culture, go across the street to Asian Buffet. They present a fantastic environment that places you right in the Asian culture. But the reason Lin’s Garden gets the edge is simple: They offer fresh sushi six days a week, and their food has a slight edge over their competitors. Now you might be ask-

ing yourself, “How can there be fresh fish for sushi in the heart of the Midwest?” And undoubtedly that’s a question I have asked myself many times before, but I’m still here so that’s a good indication right there. Now of course the fish isn’t going to be as fresh as if you fileted it on the dock and rolled it up with some seaweed, vegetables and rice on the spot. But refrigeration and packaging these days is a pretty exact science so I wouldn’t worry too much about impurities in the fish. Overall, the sushi is actually quite good and is a nice compliment to the rest of the menu. The reason Lin’s Garden food gets the slight edge is because it’s prepared in a made-to-order fashion, it comes out quickly and it’s all relatively good tasting. In contrast, the buffet options in town all have one thing in common: If you don’t get there when the food is fresh, you might as well just walk back out the door. I think we can all agree that we’ve been stuck in those situations before. You might arrive just after lunch or dinner and be sitting there with the leftovers – disgusting. The things to stay away from at Lin’s Garden though are the breaded meats like General Tso’s chicken, sweet and sour chicken etc. The reason being that those are little surprises I don’t think anyone wants to unwrap, and the meat seems to be of a lesser quality than the rest of the options. The things I really enjoy there are many of the hot and spicy options like Szechwan chicken or Mongolian Beef. It seems like the dishes with a little tang work well with the assortment of fresh vegetables you get in every order. Additionally, all of Lin’s Garden

options are cheap and affordable. They have an extensive lunch menu and a lengthy student menu; all of the items are priced around $6 and are accompanied by your choice of egg roll or soup, and fried or white rice. The final area of cuisine that we’ve yet to cover is American food, you know, your typical bar food. The Macomb options are extensive. There is Rocky’s, Buffalo Wild Wings, Chick’s, Ponderosa and Sports Corner @ 124 among others. My choice for the best American food in town is Sports Corner @ 124. While this is probably the closest competition between each Macomb establishment, Sports Corner just rubs me in all the right ways. It’s not a huge place, but not a hole in the wall either. It’s got plenty of flat screens and projectors to make it a nice place to watch the big game, and it’s full bar is refined and inviting. Sports Corner also has a friendly and light atmosphere - every time I’ve visited, the service has been excellent and the vibe surrounding the place is pleasant and welcoming. It’s a place that makes you feel like you’re at home with your buddies having a burger and a beer. In contrast, Buffalo Wild Wings has a very predictable atmosphere. It just feels commercialized and corporate. I feel like I can walk into any Buffalo Wild Wings in the country and I’d see and feel the same exact things. Yea they try to draw you in with the multitude of flat screens and huge projectors, but what they lack is that personable sensation. I just feel like another number in their quarterly figures and that turns me off. The menu at Sports Corner

covers a wide range of my favorite American bar food and all of the entrées are around $10. The drink options are also aplenty with dozens of beers and specialty drinks at prices that I consider bargains – no beer is more than $3.50 and the specialty drinks are all around $6. I’ve never had a bad meal at Sports Corner, but my two favorite dishes have to be their “build your own burger” and the chicken Caesar wrap. I love places that allow you to construct your own burger, and this place does a fantastic job of supplying you with plenty of options. While many places charge you for whatever toppings you decide to add to your burger, Sports Corner only adds $.50 to your bill for two things – bacon and grilled onions. Other than those, the rest of the options are free of charge and no matter what you put on your burger, it’s going to set you back about $10. The chicken Caesar wrap at Sports Corner is one of the best I’ve ever had. The chicken is seasoned perfectly and the dressing isn’t too overpowering; it adds to all the other flavors instead of masking them. In all, Macomb isn’t going to blow you away with its fine dining or marvelous cuisine, but that doesn’t mean you can’t find a good meal in this town. There are plenty of options that you may not see or consider at first glance, but I encourage you to explore the cuisines Macomb has to offer. They may not be what you’re used to, they may not even be something you’ve had before, but just remember one thing: know what you’re looking for, and try to keep your expectations within reason.†

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Feldo’s Ice Cream A small town vendor with big time taste Story and Photos By: Alyse Thompson

f you blinked, you’d miss it. Its four white walls and small patio are easy to overlook while driving through the sleepy town of Colchester, Ill., but if you do spot the little man in orange on the roof, stop and see what he and owner Dave Feld have to offer. “I make my own tenderloins, and I have a Coney dog that I make,” Feld said. “I make different sauces. It kind of makes everyone come back because you can’t get it

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anywhere else. You’ve got your own little specialty.” Feldo’s, which opened in 1987, serves ice cream, French fries and 17 different kinds of sandwiches, including hamburgers, chicken and tenderloins. Though the fare seems similar to Dairy Queen’s, Feld asserts his business is nothing like the chain, and may be even better. “I’m not a Dairy Queen chain,” Feld said. “Dairy Queen doesn’t have the food that we have. They don’t

“It’s a small business, and small businesses are closing up every day,” Feld said. “It’s hard to stay in business because we have to pay more than the big chains. Everything costs us more, but if you’ve got something that’s good and the place is clean and everybody knows it, then you get repeat business, and that helps.” Nevertheless, after two and a half decades and a declining economy, Feld is ready to bestow the Feldo’s legacy on a new owner. “I’m ready to get out,” Feld said. “I’m going to go 25 years, then I’m done. Maybe someone else can do it for 25 years.” The people of Colchester and the surrounding area hope so, too. have the range that we do. We have different ice cream flavors than they do. We have lemon; no one else has lemon within 60 miles that I know of. People come from 30 to 40 miles just to buy lemon. I don’t know why, but it’s been like that for years. You’ve got to have something, and that’s what I’ve got.” The 30 to 130 visitors who visit Feldo’s every day between March 1 and September would agree. *** After spending more than a decade working in lumberyards, Feld decided to inquire about a little establishment named In-and-Out while driving by it 24 years ago. The owner, incredulous at first, sold it to him. The rest is history. “I didn’t have anything else to do, and I thought, ‘Why not this?’” Feld said. “The guy had been here about a year, and I thought I would try that, and I did.” When he bought the stand, Feld was not impressed by name. But after receiving a new moniker at a party, he knew he had his name. “I didn’t like it very well, and I wanted to change it, but I didn’t know what to change it to,” Feld said. “Someone said that, they called me Feldo, so that’s how it got its name.” Feld works 12 to 14 hours a day, seven days a week in his stand. He says that that kind of dedication is necessary to run a small business, but a quality product and loyal clientele also help.

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The Reality behind Reality TV By: Vince Veltre

eality TV has taken over network television in the past 10 years, but what seems to be eluding those who watch it is the fact that most of the shows have no real basis in genuine reality. Go figure. This reality TV garbage really gained momentum at the turn of the century with hit shows like Survivor and Big Brother. Nowadays, there’s a reality TV show for pretty much every demographic in modern existence. Now allow me to explain myself here. There are, in fact, reality shows that do portray real people with real issues. Shows like True Life and Cops actually have roots based in reality. I’m not talking about those shows. I’m talking about shows like Survivor, The Real World, and my ultimate favorite, The Jersey Shore. Those are the shows that get me truly steamed about what we should be calling reality. Remind me again, for you Survivor fans out there, how exactly an elimination game with contestants, man-made obstacles and a big cash prize at the end, has anything to do with actual survival? Is it just me or is survival a little more complicated than that? If you’re actually in a survival situation, I doubt you’re wondering if your cast mates are going to vote you off the island or steal away your

prize money. Survival is about taking the necessary steps to lengthen your own existence in an ominous and dangerous situation. It’s not about pissing off your cast mates and becoming a celebrity for being an ignoramus. Here’s an idea for a real survival show. Cover an entire remote island with hidden cameras. Then take the same people you cast for Survivor, and drop them on that island with nothing but the clothes on their back. That’s it! If you want to watch real survival, something tells me that method will get the job done. I bet those poor bastards won’t know the first thing to do. But they’ll have to figure it out eventually right? After all that’s the only way they’re going to survive. The next show that makes me want to scrub my corneas with sandpaper: The Real World. This show is a bit closer to reality than the others, I’ll give it that. They film people interacting with one another in a foreign environment. But, that’s where the reality ends unfortunately. Since when is reality stuffing eight strangers into a house that has no doors and one communal telephone? Ok I get it; college housing is similar to that situation. You room up with friends and strangers and hope to find some sort of cohesive balance in order to not kill

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one another. But I bet you could search for years and not be able to formulate the same melting pot of individuals this show’s producer’s put together. How often are you actually in a house with a gay man, lesbian woman, former drug addict, steroid user, former jock and a high school valedictorian? I don’t know about you but I find that combination pretty hard to come by when I’m searching for roommates. The final and most ridiculous reality TV show on my list is, of course, The Jersey Shore. This show takes the cake for the most outrageous and incompetent television show in the history of mankind, and you know what, I watch it. Why? Because it fascinates me to see those eight individuals – Ronnie, Samantha, Michael, Nicole, Jenni, Vinny, Paul and Deena, all makes fools of themselves, week in and week out. Sorry if their actual names make them sound, I don’t know, more real. It’s not a coincidence that the Italian-American community in this country was outraged after the show aired in December, 2009. The cast members on the show are simply acting out what they believe to be the Guido/Guidette persona. How do you think they got cast for the show in the first place? If you get a chance, watch their audition tapes. They truly make a

mockery of the Italian-American community and present themselves in a way that can only be described as, well, trashy. All the guys want to talk about is how they’re the coolest Guido’s in America, and that their entire purpose on the show will be to bang hot chicks. Except for Mike “The Situation” Sorrentino, he was too busy pulling up his shirt and flashing his abs. Hey Mike! Do us all a favor and pull that shirt up just a little bit higher so we don’t have to look at that repugnant mug of yours. And the girls, all they did in their audition tapes was talk about how they’re the hottest girls in America and all they want to do is bang juice heads (steroid users). I mean come on here people. Do we really believe that these cast members are being themselves? I hope it’s the money that keeps them acting like a bunch of idiotic teenagers, wearing their wife beater t-shirts in public and humping anything with a pulse. And since when is it real to go to the club every single night? I don’t know, maybe responsibilities like work and family keep real people from living it up The Jersey Shore way. Oh well, I guess it isn’t bad enough that the government and television are already corrupting, polluting and deceiving the minds of everyone in this country; but now every time you turn around, a new reality TV show is lurking in the dark, waiting to pounce on some network ratings. Anybody else feeling a vacation is in order? I heard Libya is nice this time of year. †

Only in Western Illinois: The Jesus Tree There’s a gnarled old birch tree in the Calvary Cemetery in Quincy, Illinois—known as the Jesus Tree—that some believe looks like Jesus cradling a lamb. It’s said that if you look at a particular spot on the tree, where there is a big knot and dark-colored bark, you can see the image of a bearded man holding something. Photo by Hank Moreno

Western . Illinois . Magazine

Unique Treats By: Lauren Staten

acomb, IL is home to various unique locally owned shops scattered throughout its city limits and concentrated in the downtown area. Its rural nature allows these shops to exist and thrive in a world where there are far too many chain stores. The Wine Sellers is located in the Courthouse Square at 121 S. Randolph. Everything about this shop is exceptional from its creative name to the casual atmosphere. The shop boasts a special license classification- a

class B Boutique license- the only one in McDonough County. Owner and operator, Dave Dorsett opened the shop in 2003. “I was working for the newspaper in town, and I decided I wanted a future,” Dorsett said. “I’ve owned my own business since the 80’s, and this one just seemed right.” He and his wife Stacy also manage the coffee shop adjacent to the Wine Sellers. Dorsett said he has been experiening some trouble due to the state

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of the economy, but isn’t too worried. “The good thing about alcohol is that people will drink when they are happy, and when they are sad,” Dorsett said. The Wine Sellers offers not only wine, but other gifts such as handmade gift baskets, gourmet cheeses, locally produced olives, fine glassware, as well as handcrafted plates and bowls made out of melted bottles. They also offer mix and match six packs of beer, which changes seasonally. “It allows people to pick and choose what they want or try something entirely new,”

Owner of Wine Sellers, Dave Dorsett Dorsett said. With so many great gift ideas, the holidays are a high point for The Wine Sellers. “Certain holidays score bigger than others. Christmas is our most popular time of the year,” Dorsett said. “Unfortunately, people always buy the cheap stuff for New Years.” Another big wine holiday is Valentine’s Day. For that special day, the shop will be receiving a line of handmade chocolates from a vendor in Champagne-Urbana. In addition to regular business, they also host a variety of events such as birthday parties, art shows and other various gatherings. Every Saturday, from 2-4p.m, the shop offers a free wine tasting. They also feature a Women’s Wine Club that meets once a month. The Wine Sellers epitomizes what a successful business should be. They support local businesses and artists, as well as providing a distinctive knowledge base and comfortable setting for their patrons. †

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