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PRINCETON, IL 61356SHAW MEDIA

Thursday, Jan. 1, 2015 Vol. 9 No. 24

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Welcome 2015!Helen Murphy (right) and

Jill Bullington of Brandy’s Hallmark in Princeton dis-play 2015 calendars. Today, Thursday, we flip the calen-dar page to begin a new year — 2015! What will the new year bring for you and your family? Are you making New Year’s resolutions? If so, how will you attempt to keep them throughout 2015? As we enter a new year, it’s traditional-ly a time to make changes for the betterment of one’s life. Whether you decide to stop smoking, lose weight, get more exercise ... or maybe just spend more time with those you love, we tend to enter each new year with the promise of a brighter tomor-row. From your friends at the Illinois Valley Scene, we wish each and everyone of you a healthy and happy new year. May 2015 bring you joy, cre-ate life-long memories and be a year to remember.

IV Scene photo/Goldie Currie

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2 • Thursday, January 1, 2015 Illinois Valley Scene

This Week Starved Rock Visitors

Center will participate in America’s State Parks First Day Hike at 1 p.m. Thurs-day, Jan. 1. Participants will hike to Starved Rock and French Canyon and learn about the history and geology of the park. The hike will leave the vis-itors center at 1 p.m. The hike is free. State parks throughout the country will participate.

Starved Rock Lodge will host a winter guided hike from 11 a.m. to 2 p.m. Thursday, Jan. 1. Participants will meet in the hotel lobby to pick up a snack and a backpack. After leaving LaSalle Can-yon, the hike continues to Eagles Cliff and Lovers Leap for the best view of eagles. The Tour con-cludes at the Lodge at 2 p.m. The hike is about 4.5 miles round trip. Advanced reservations are required. To reserve a ticket, call 815-220-7386.

The American Red Cross will hold a blood drive from 2 to 6 p.m. Friday, Jan. 2, at the Tiskilwa Fire Department, 135 N. High St., Tiskilwa.

The First United Church of Christ in Sheffield will hold its community coffee from 7 to 10 a.m. Satur-day, Jan. 3 in parish hall.

Starved Rock Lodge will host a bridal expo from noon to 3 p.m. Sunday, Jan. 4. Couples can meet area wedding vendors. This is open to public and admission is free. For more information, call 815-220-7333 or visit www.starvedrocklodge.com.

The Princeton Moose Lodge will host a bingo night at 7 p.m. Tuesday, Jan. 6. Doors will open at 5 p.m. and sandwich-es will be available for

purchase. The lodge will continue to host bingo the first and third Tuesday of each month. The lodge is at 1339 N. Euclid Ave. in Princeton. For more infor-mation, call the lodge at 815-879-5261.

The Ottawa Art League will meet at 7 p.m. Wednesday, Jan. 7, in the lower level of the 807 Building on LaSalle Street in Ottawa. Members will bring their own art to discuss. Dues for the 2015 membership can be paid at the meeting. For more information, visit ottawaartleague.org.

UpcomingThe American Red Cross

will hold a blood drive from 11:30 a.m. to 5:30 p.m. Thursday, Jan. 8, at the First United Methodist, 316 S. Church St., Princ-eton.

The Starved Rock Area Special Olympics will host a District Cross Country Ski and Snowshoe compe-tition at the Bureau County Fairgrounds in Princeton Saturday, Jan. 10. A brief opening ceremonies will begin at 8:45 a.m.

Bill Myers, well known storyteller of the Illinois Valley, will spin his win-ter tales at the Starved Rock Visitors Center at 1:30 p.m. Sunday, Jan. 11. This program is free and for all ages. Will last approximately one hour.

The Spirit Siberian Rescue will return for a sled dog demo Sunday, Jan. 11, at Starved Rock. There will be seminars in the LaSalle Room. An outdoor sled dog demo will take place along the sea wall just southeast of the Starved Rock Visitors Center.

The Bureau Valley Vol-unteer Hospice will hold its annual meeting at 5

p.m. Monday, Jan. 12, in the multi-purpose meet-ing room on the fourth floor of the physicians building at Perry Memori-al Hospital.

Spring Valley poet Mary-dale Stewart will launch her new poetry collection “Let the Thunder In” at 6:30 p.m. Friday, Jan. 16, at Four and Twenty Cafe in Princeton. The evening will include a meet and greet with Stewart and readings by Stewart and friends at 7:15 p.m. The event is sponsored by the Princeton Public Library.

Starved Rock will host a winter wilderness week-end at 9 a.m. and 1 p.m. Saturday, Jan. 17, and Sunday, Jan. 18. Starved Rock guides will hike to overlooks and canyons throughout he park. There will be live bald eagle viewing from the top of Starved Rock and, if con-ditions permit, see icefalls in the canyons. Hikes leave from the Starved Rock Visitors Center.

The Princeton Moose Lodge will host a bingo night at 7 p.m. Tuesday, Jan. 20. Doors will open at 5 p.m. and sandwich-es will be available for purchase. The lodge will continue to host bingo the first and third Tuesday of each month. The lodge is at 1339 N. Euclid Ave. in Princeton. For more infor-mation, call the lodge at 815-879-5261.

Starved Rock will host an eagle watch weekend Saturday, Jan. 24, and Sunday, Jan. 25, from the top of Starved Rock. Live bird of prey shows and various family activities will take place at the Starved Rock Lodge, Illinois Water-way Visitor Center and the Starved Rock Visitor Cen-ter. For more information and the full event sched-ule, visit www.illinoisaudu-bon.org.

Auction CalendarJan. 1-3 – New Years

Holiday Estate Auction, Victorian furniture, antique rugs, spool cab-inets, lamps, clocks, statues, artwork, pottery, fine glassware, costume jewelry, automobiles, toys, cast iron, firearms, duck decoys, coins, knives, military items,

10 a.m., 1635 N. Main St. (Tumbleson Auction Center), Princeton, Tum-bleson Auction Co., auc-tioneers.

Jan. 20 – Leonard & Anita Petitjean, farmland, 10:30 a.m., sale held at 2209 N. Main St. (Wise Guys Banquet Room), Princeton, Rediger Auc-

tion Service, auctioneers.Jan. 24 – Estate Farm-

land Auction, Myrle W. Plotner Estate, 318 Acres More Or Less Stark County, 10 a.m., Bradford Legion Hall located one mile west of Bradford on Route 93, Tumbleson Auction Co., auctioneers.

Tips for families to get healthy this new year

(StatePoint) New Year’s resolutions often focus on personal improve-ment. This year experts are encouraging entire families to consider mak-ing a pledge to adopt a healthier and more active lifestyle.

Parents have more potential than anybody else to influence their children’s behavior —including their eating habits — according to a study by the Academy of Nutrition and Dietetics. In fact, parents outrank sports celebrities as the people most children would most like to be, according to the survey.

“You are the most influential role model in your child’s life,” says Kim Larson, registered dietitian nutritionist and Academy spokesperson. “Modeling healthy eat-ing behaviors encourag-es children to adopt and choose healthy behaviors that will benefit them for a lifetime.”

Focus on health, not weight alone

According to the experts, good nutrition, health, and fitness fun should be the focus of your family’s goals, not calorie counting, food restriction or working out.

“You don’t want your kids to think that a healthy lifestyle is only about how much they weigh,” Larson says. “Concentrate on deli-cious nutrition and fun

physical activities,” says Larson.

For a personalized plan tailored to your lifestyle, food preferences and the unique needs of your family, consider consult-ing a registered dietitian nutritionist. You can find one in your area at www.EatRight.org.

Setting realistic goals

Small steps add up, and Larson recommends making healthy lifestyle changes that are realistic and easy to stick with for the long-haul. Try adopt-ing healthy changes for the entire family, such as:

• Make sure your kids know they are part of the team and that health and fitness are a family affair.

• Encourage children to help plan meals -- from developing the menu to shopping to preparing

and serving the meal.• Serve regular, bal-

anced meals and snacks with a variety of nutri-ent-rich foods.

• Eat breakfast daily.• Enjoy family dinner

together each night or as often as possible.

• At each meal, fill half your plate with fruits and vegetables.

• Make at least half of the grains you eat whole grains.

• Get active. Incorpo-rate physical activity where you can in your day, whether taking a family walk after din-ner or hitting the gym. Remember, children and teens should get at least 60 minutes of physi-cal activity per day, and adults should get two and a half hours per week.

This New Year, you can get the whole family together by committing to a healthier lifestyle as a team.

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Illinois Valley Scene Thursday, January 1, 2015 • 3

PRINCETON —Thurs-day, Jan. 1, the library will be closed today in observance of New Year’s Day.

Beginning Saturday, Jan. 3, the library hours will change to 10 a.m. to 3 p.m. on Saturdays. The Library Cafe will be open from 10 a.m. to 2 p.m. on Saturdays as well.

Monday, Jan. 5, The Monday Night Movie will begin at 6:30 p.m. and feature a young girl who voluntarily takes her younger sister’s place in a televised fight to the death in which two teenagers from each of the country’s 12 districts are chosen at random to compete.

Wednesday, Jan. 7, Wild with Words with Martha Burnell will be from 6:30 to 8 p.m. This is a creative writing group that uses writ-ing prompts and other intuitive, improvisational techniques to bring out the writer in everyone.

Thursday, Jan. 8, the Friends of the Library Book Club will meet at 4 p.m. and discuss “A Husband’s Secret” by Liane Moriarty.

SPRING VALLEY — The Richard A. Mautino Memorial Library is closed today, Thursday, Jan. 1 in observance of New Year’s Day.

WYANET — The R.A. Sapp Library’s 2nd Thursday@the Library program for January will be Greatness Explained: The Great Lakes. Road Scholar, Norman Moline, an Augustana College professor and Rock Island resident will be presenting the pro-gram on Thursday, Jan. 8 at 6:30 p.m. Moline feels the Great Lakes are one of the great natural wonders of the world. The lakes and their con-necting waterways were crucial in the settlement of the region and its cultural geographics. Moline will talk about the Great Lakes’ histor-ical significance for the entire nation and the surrounding region. He will also focus on cur-rent environmental and political issues which will affect not only Illinois,

but neighboring states which also border the lakes.

This program is being produced in part by the Illinois Humanities Council’s Road Scholars Speakers Bureau, a pro-gram that provides orga-nizations statewide with affordable, entertaining and thought-provoking humanities events for their communities. A roster of speakers, hail-ing from 16 different towns and cities across Illinois, present topics in history, culture, litera-ture, music, politics, law, science and many more.

TISKILWA — The library has had several donations made recent-ly, so stop in and check out the new books, DVDs and audios the library has acquired. Donations are always accepted in good usable condition.

LADD — The Ladd Public Library has resumed preschool story times. Programs are held at 10:30 a.m. Tuesdays in the children’s depart-ment. Programs feature a variety of activities including stories, songs, crafts and much more.

The next “drop in” story time is scheduled for Jan. 10 with a winter theme.

Anyone interested in the library book club may contact the library at 815-894-3254.

Patrons who haven’t tried the library’s eBook programs yet, should stop in and speak with Amy.

The library offers eBooks through the OMNI consortium and also e-Read Illinois.

BUDA — The Mason Memorial Public Library will be closed until Sat-urday, Jan. 3.

OHIO — The Ohio Pub-lic Library continues to offer computer classes as part of the Eliminate the Digital Divide Grant program. If anyone is interested in computer training, stop in to the library to get signed up and into a class.

BUREAU — The Leep-ertown Township Public Library is open Monday, Wednesday and Friday from 2 to 6 p.m., Thurs-day from 5 to 7 p.m. and on Saturday from 11 a.m. to 2 p.m. The library has computers for patron usage, as well as copier, scanning and fax

services.Call 815-659-3283

for information. (The fax number is the same as phone number).

PERU — The Peru Public Library is offer-ing basic instruction on using a computer, email or the Internet. During twice a month sessions, patrons can schedule times to learn computer basics.

Tuesdays with Com-puters is every first and third Tuesdays from Jan-uary to April, between 10 and 11 a.m. Call to schedule a session; walk-ins welcome as space allows.

PUTNAM COUNTY — The six Putnam County Public Libraries will host computer classes covering topics such as basic computer classes, Internet and email skills, downloading eBooks and more. Space is limited to five participants per class, and registration is required.

To register for a class or for more information, call your local branch library.

In January the first class is eBooks at your Library. Classes will be held at 10:30 a.m. Jan. 6 at the Putnam (Condit) Library; at 5 p.m. Jan. 6 at the Magnolia Branch Library; at 5 p.m. Jan. 7 at the McNabb Branch Library; at 1 p.m. Jan. 8 at the Standard Branch Library; at 1 p.m. Jan. 9 at the Hennepin Library Headquarters and at 1:30 p.m. Jan. 10 at the Granville Branch Library.

The next class will be Social Media for Busi-ness. Classes will be held at 5 p.m. Jan. 6 at the Magnolia Branch Library; at 5 p.m. Jan. 7 at the McNabb Branch Library; at 1 p.m. Jan. 9 at the Hennepin Library Headquarters and at 1:30 p.m. Jan. 10 at the Granville Branch Library.

To register at your local Putnam Coun-ty library branch call: Hennepin Library at 815-925-7020; Granville Library at 815-339-2038; Magnolia Library at 815-869-3038; McNabb Library at 815-882-2378; Putnam Library at 815-437-2811 and Standard Library at 815-339-2471.

MAGNOLIA – Magno-lia Branch Library will have homework hour on Tuesday and Thursday nights from 4 to 5 p.m. throughout the school year. Children have the opportunity to have their

completed homework checked or seek help understanding home-work in progress. The library provides materials and equipment for help with school homework and projects.

HENNEPIN – Preschool story times are every Tuesday at 2 p.m. and at 10:30 a.m. on Fri-days. Join the library for stories, crafts, games and more. This program is ideal for children ages 3, 4, and 5 years of age.

After-school activities take place most Thurs-days from 4 to 5 p.m. for children in early elemen-tary school. Come to the Hennepin library for sto-ries and related crafts, activities and games.

The Hennepin Book Club meets at 7 p.m. on the second Thursday of every month at the Hennepin Library head-quarters. The group dis-cusses a single title all participants have read together and selects a title for the following month.

GRANVILLE– Join the library for stories and crafts. The preschool program is ideal for chil-dren ages 3, 4 and 5 years old. The more, the merrier – bring friends. Tuesday mornings at 10 a.m.

The Granville Favorites Club meets at 6:30 p.m. on the second Wednes-day of every month. Each month the group meets to discuss favorite and not-so-favorite titles participants have read.

Join the library on Thursday mornings at 10 a.m. for stories and songs. This program is ideal for little ones under 3 years of age.

MCNABB – Every Saturday morning at 10 a.m. the McNabb Branch Library features youth programming for children in early elemen-tary school.

Preschool story times are held at 11 a.m. Sat-urdays and are ideal for children ages 3, 4, and 5 years old with adult participation. Enjoy sto-ries, and make a small craft to take home.

Moline

‘The American Plate’Everything looks so deli-

cious.It all smells great, too,

and you can’t decide what you like best. The meat is done just right, potatoes are mashed to perfection, bis-cuits are to die for. And then there’s des-sert! But — wait, leftovers. That’s your favorite …

You’ve got a lot on your plate this month, in more ways than one. And in “The American Plate” by Libby H. O’Connell, PhD, you’ll learn the stories our food can tell.

Imagine inviting a long-ago ancestor to dinner this week.

What he’d find at the table might astound him; surely, there’d be some dishes he wouldn’t even recognize. That’s because “remarkable changes in ingredients, reci-pes and menus over the cen-turies” have changed how — and what — we eat.

That ancestor, for instance, might’ve enjoyed dining on grilled beavertail. Yum.

Then again, he’d know maize (corn, to us) very well. Native Americans grew it more than 9,000 years ago, and your ancestor might have had it in his garden, along with beans and squash, a farming method called the Three Sisters.

If he lived near the East Coast, he might’ve relished cod, though your Friday Night Fish Fry would seem pathetic to him. The cod he ate came in six foot long slabs, dried, salted, and kept stacked in his pantry. He might’ve added cow’s butter, dyed with gold flower petals, maybe some eel on the side, and bon appetit.

Of course, our ancestors had turkey, but they also ate offal (which sounds really awful). Those from the Neth-erlands brought doughnuts to the table. The British gave us syllabub. The Chinese gave us a dish, the words of which mean “odds and ends,” or chop suey. Pie was a group effort, originating from several different cul-tures.

Food played a role in who won The War Between the States, when Rebel forces nearly starved while Union

soldiers enjoyed a bounty. At the turn of the last century, food created the first celebri-ty chefs. It became politicized some 85 years ago, then was frozen, served in front of the TV, and made fast.

And what does the future hold? Well, pull up a chair. That entrée isn’t done yet.

Ask five of your friends about their favorite comfort foods, and you’ll get five dif-ferent stories that start out, “My mom made the best …”

Chances are that those dishes are found somewhere in “The American Plate.”

So many things that you’ll eat in the next few weeks are in this book, in fact, and there’s a story behind every one of them. Author and historian Libby H. O’Con-nell fills our minds with the things with which we fill our bellies, letting us literarily play with our food. We get plenty of aside-dishes, and — surprise! — recipes, so you, too, can try roast bea-verwtail, syllabub, Hangtown Fry, scrapple, or Red Cross War Cake.

Historians and cooks will obviously love this book, but I think it’s also very appropri-ate for anyone who likes to eat. If that’s you, then dig in. You’ll devour “The American Plate” until there’s nothing left over.

Terri Schlichenmeyer is a book reviewer from West Salem, Wis. She may be con-tacted at bookwormsez@yahoo.com.

TerriSchlichenmeyer

Cliffnotes“The American Plate”

by Libby H. O’Connell, PhD. 2014, Source-books. $26.99/$33.99 Canada. 320 pages.

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4 • Thursday, January 1, 2015 Illinois Valley Scene

“I’m hoping for some better grades to come next semester.”

Luke Gleason, senior at Princeton High School

“I’ll do well on my Brit/Lit research final ... I’m pretty solid.”

Josh Wray, senior at Princeton High School

“To make a New Year’s resolution,”Jacob Gleason, senior at Princeton High School

“I don’t have one yet.”Jacob Bickett, junior at Princeton High School

“Get taller, I guess.”Ian Nichols, senior at Princeton High School

“To go to college.”Elliott Beetz, senior at Princeton High School

“Read more maybe; that’s pretty much it. I don’t have a lot to strive for.”

Clayton Zelenik, junior at Princeton High School

“I am going to try not to fight with my sister so much.”

Alex Myres, third grade at Putnam County

“I want to get better at reading books.”Brianna Henry, fourth grade at Putnam County

“I am going to try to be a little nicer in school; I mean a little nicer when I’m in a bad mood.”

Jentsie Petersen, sixth grade at Putnam County

“I need to get better at math. Fractions are hard.”

Kara Staley, fourth grade at Putnam County

“I need to get better grades.”Kimo Peterson, eighth grade at Putnam County

“I’m going to try to stop arguing with my brother.”

Lisa Myres, second grade at Putnam County

The Illinois Valley Scene asked students at Princeton and Putnam County schools what

their New Year’s resolution is.

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Illinois Valley Scene Thursday, January 1, 2015 • 5

With the start of the New Year, maybe it’s time to start eating a bit healthier. Here are a few recipes to get you started.

Calico Skillet8 ounces ground 90 percent lean turkey

or beef1/2 cup onion, chopped1 cup frozen whole kernel corn, thawed1 16-ounce can Great Northern beans,

drained and rinsed1 16-ounce can cut green beans,

drained and rinsed1 10 3/4-ounce Healthy Request tomato

soup1 teaspoon taco seasoning1 teaspoon dried parsley flakes1/4 teaspoon pepper

In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in corn, Great Northern beans, green beans and tomato soup. Add taco seasoning, parsley flakes and pepper. Mix well to combine. Lower heat and simmer for 5 to 6 minutes, stirring occasionally. Each 1-cup serving is 278 calories, 6 grams of fat, 19 grams of pro-tein and 37 grams of carbohydrates.

Creamed Chicken with Cornbread Shortcakes

3/4 cup flour1/4 cup yellow cornmeal1 tablespoon Sugar Twin or sugar

substitute1 teaspoon baking powder2 teaspoons dried onion flakes1 tablespoon dried parsley flakes1/2 cup skim milk1 egg or egg substitute2 tablespoons vegetable oil1 1/4 cups water1/4 cup onion, finely chopped3/4 cup celery, finely chopped1 1/2 cups diced, cooked chicken breast2 10 3/4-ounces cans Healthy Request

cream of chicken soup1/3 cup dry milk powder1/4 teaspoon pepper

Preheat oven to 400°. Spray 6 wells of a muffin pan with butter-flavored cook-

ing spray or line with paper liners. In a medium bowl, combine flour, cornmeal, sugar substitute, baking powder, onion flakes and 2 teaspoons parsley flakes. Add skim milk, egg and vegetable oil. Mix well to combine. Fill muffin cups a scant half full. Bake for 12 to 15 minutes or until a toothpick inserted in center of muffin comes out clean. Meanwhile, in a medium saucepan, combine water, onion and celery. Bring mixture to a boil. Stir in chicken. Lower heat and simmer for 6 to 8 minutes, stirring occasional-ly. Add chicken soup, dry milk powder, pepper and remaining 1 teaspoon pars-ley flakes. Mix well to combine. Lower heat and continue to simmer until short-cakes are done. For each serving, place one shortcake on a plate and spoon about 3/4 cup chicken mixture over the top. Each serving is 248 calories and has 8 grams of fat, 18 grams of protein and 26 grams of carbohydrates.

Special Green Beans2 16-ounce cans cut green beans, rinsed

and drained1 10 3/4-ounce can Healthy Request

cream of mushroom soup2/3 cup shredded Kraft reduced-fat

cheddar cheese1 teaspoon dried onion flakes

Preheat oven to 350°. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine green beans, mushroom soup, cheddar cheese and onion flakes. Pour mixture into a prepared baking dish. Bake for 30 minutes. Place baking dish on a wire rack and let set for 3 minutes before serving. Divide into 6 servings. Each serving is 79 calories and has 3 grams fat, 4 grams of protein and 9 grams of carbohydrates.

Carrots Supreme4 cups sliced carrots2 cups hot water1/2 cup onion, diced2 tablespoons Hormel bacon bits1/4 teaspoon pepper2 tablespoons sugar-free maple syrup

In a medium saucepan, cook carrots in water for 10 minutes or until ten-der. Meanwhile, in a large saucepan sprayed with butter-flavored cooking spray, sauté onion for 5 minutes or until tender. Stir in bacon bits and pepper. Drain carrots and return to saucepan. Mash well with potato masher or electric mixer. Stir in maple syrup. Add carrots to onion mixture. Mix well to combine. Continue cooking until heated through. Serve immediately. Each serving is a scant 1 cup and has 65 calories with 1 gram of fat, 3 grams of protein and 11 grams of carbohydrates.

Pistachio Salad2 cups (16 ounces) crushed pineapple,

packed in fruit juice or water and drained

1 1/2 cups Yoplait plain fat-free yogurt1 small package Jell-O sugar-free

instant pistachio pudding mixIn a medium bowl, combine pineap-

ple and yogurt. Add dry pudding mix. Mix well using a wire whisk. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Divide into 4 servings. Each serving is 148 calories with 0 grams of fat, 5 grams of protein and 32 grams of carbohydrates.

The following recipe was originally ran on Nov. 20.

Baked Spaghetti1 cup chopped onion1 cup chopped green pepper1 tablespoon butter1 28-ounce can diced tomatoes,

undrained1 4-ounce can mushroom stem and

pieces1 2 1/4-ounce can sliced ripe olives,

drained2 teaspoons Italian seasoning1 pound ground beef, browned and

drained12 ounces spaghetti, cooked and

drained2 cups cheddar cheese, shreddedGrated Parmesan cheese

Sauté onion and pepper in butter until tender. Add tomatoes, mush-rooms, olives and Italian seasoning. Add cooked ground beef and simmer, uncovered, for 10 minutes. Put half of spaghetti in greased 13-by-9-inch pan. Layer with half of vegetable mixture and 1 cup of cheddar. Layer with spa-ghetti, balance of vegetables mixture, balance of cheddar and Parmesan. Bake at 350° for 1 hour until finished. Serve with garlic bread.

I hope these recipes will help you start your year off in a healthy manner. If you need to reach me, my email is judyd2313@frontier.com or you can drop a note to my attention to the BCR, P.O. Box 340, Princ-eton, IL 61356.

JudyDyke

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6 • Thursday, January 1, 2015 Illinois Valley Scene

Photo contributed

PCA Eagles take thirdThe Princeton Christian Academy Eagles boys basketball team placed third in the Prai-rie Conference Tournament by beating Dimmick 43-30. Celebrating are (front row, from left) cheerleaders Cearra LaPlante, Anna Grey, Kenley Grimmer, Emily Fisher, J’Kira Wolbrecht and Andrea Imsland; (second row) Miguel Jones, Matthew Harris, Cozy Wol-brecht and Drew Grey; (back row) assistant coach Caleb Tomaszewski, Chris Herkert, Sam Wolbrecht, head coach Buc Grey and Jonathan Henrickson.

Senior Spotlight: Josh Mead (Bureau Valley)

Name: Josh Mead.School: BV High School.Date/place of birth: Oct. 12, 1996, in

Windfield, Ill.Hometown: New Bedford.Family: Mom - Beth Mead, Dad -

Ken Mead, sisters - Sara and Christina Smith, brother - Tom Smith.

Sports: Football, baseball, basket-ball.

Favorite sport and why: Football because I have been playing football for 12 years and the best feeling is to be under the lights on Friday nights.

Favorite food and where to get it: Cereal — Frosted Flakes, and my mom always pick it up for me.

Likes: Playing guitar, learning how to do new things, and watching hard work pay off.

Dislikes: Losing, sitting out of a sport for any reason, and when peo-ple chew with their mouth open.

Person with the greatest influence on my athletic career and why: My Dad because since I was younger he would throw the ball with me, take me to practice, video tape my games so I can see them when I’m older, and he has always been there for me.

Person with the greatest influence in my life and why: My Mom because she kept my head on straight when I was growing up, and I learned a lot about having good character and pushing through adversity from her.

If I was stranded on a desert island, I would have my: My car, Brenda, with me.

The last song I listened to was: “Pink Houses” by John Cougar Mellencamp.

People would be surprised to know: I was a triplet at birth but the other two didn’t survive.

I stay home to watch: “Forrest Gump.”

When I need luck for a big game, I: Wear my lucky Batman shirt and underwear.

The funniest person I’ve ever met and why: Paul Donavan, our manager last year, because he isn’t afraid to speak his mind and just be himself.

What they’ll say about me at school after I graduate: Josh was a good kid, a great leader, and he left such a pos-itive mark on our school.

Most embarrassing moment: Prob-ably my eighth-grade graduation speech.

Most unforgettable moment: Walking off the football field for the last time at home and just soaking it all in.

Ultimate sports fantasy: Just to watch all the hard work that my comrades and I put in pay off and to have fun throughout our journey.

What I would like to do in life: Live a long comfortable life with the people I love.

Three words to describe myself: Pas-sionate, sociable, leader.

IV Scene photo/Dan DwyerBureau Valley’s Josh Mead says his mom has had the greatest influence on his life.

Air rifle instruction to be providedBureau County 4-H, a program of

the University of Illinois Extension, has opened up registration for air rifle instruction.

Youth ages 8-18 years old will receive instruction from state certified instruc-tors who have completed extensive train-ing programs. Sessions will be held at LZ Resale and Shooting Range at 120 E. St. Paul St., Spring Valley. The Bureau County 4-H Shooting Sports program will provide all necessary equipment. How-ever, if you would like to bring your own equipment you may do so.

The first session will be held on Sun-day, Jan. 11, 1-2 p.m., and will run for six consecutive Sundays. The cost to partic-ipate is $25 for 4-H members who have paid the $20 annual 4-H program fee; $45 for new 4-H members who have not paid the $20 annual 4-H program fee.

This program is limited to the first 10 who complete the registration process. The completed paperwork and payment must be received in order to be consid-ered complete. Registration will close on

Jan. 7, 2015.The registration paperwork (three

forms) is available at http://web.exten-sion.illinois.edu/blmp or by visiting the Bureau County Extension Office, 850 Thompson St., Princeton.

4-H Shooting Sports offer valuable pro-grams for helping young people devel-op self-confidence, personal discipline, responsibility, teamwork, self-esteem, sportsmanship as well as other life skills. The skills required for the responsible use of firearms carries over into many other parts of life. 4-H Shooting Sports pro-grams provide a positive experience for youth and promote the safe and ethical use of firearms.

If you need a reasonable accommoda-tion to participate, contact 815-875-2878. If you have questions or need more infor-mation, call University of Illinois Exten-sion, Bureau-LaSalle-Marshall-Putnam Unit at 815-875-2878.

Extension offices are located in Prince-ton, Ottawa, Henry and in Oglesby on the IVCC campus.

7 Sports

Call 815-643-2354 for more information or installation.

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Illinois Valley Scene Thursday, January 1, 2015 • 7

BasketballRunning Rebels

BasketballOTTAWA — Registration is now

open for the Running Rebels third annual Winter Boys Basketball League which starts in January. There will also be three competitive tournaments (Jan. 3, March 7, March 27).

Rebels events are open to feed-er teams, school teams and travel teams. Teams from Aurora, Bloom-ington, Davenport, Ladd, Jackson-ville, Joliet, LaSalle-Peru, Lincolnway, Marseilles, Mendota, Morris, Naper-ville, Newark, Normal, Orland Park, Oswego, Ottawa, Pontiac, Princeton, Putnam County, Rockford, Sterling, Streator, Tinley Park, Winnebago and Yorkville have participated in Running Rebels competitive events.

To register your team(s), visit http://www.runningrebelsbasketball.com/team-registration-form.html. Entry into one of these events will be confirmed upon receipt of team entry fee. For more information, call Eric Rom-bach at 815-326-1527.

At the MetYouth basketball

PRINCETON — The Princeton Park District youth basketball league for Grades 1-6 will start back up on Sat-urday mornings from Feb. 14 through March 21. Emphasis will be on team-work and sportsmanship. To sign up, call the Metro Center at 815-872-0840.

Sports of all sportsPRINCETON — Eleni Leigh, a for-

mer British soccer camp instructor, will teach children ages 3-8 on how to play a variety of sports at the Bureau County Metro Center. The class will be held March 3-12.

Swim lessonsPRINCETON — The Princeton Park

District will offer swim lessons for all ages and levels at the Bureau County Metro Center.

Weight trainingPRINCETON — Beginning adult

weight training is available at the Bureau County Metro Center. Call the Met at 815-872-0840 for more infor-mation.

Karate lessonsPRINCETON — The Princeton Park

District is offering karate lessons for all ages at the Bureau County Metro Cen-ter. Lessons will be taught on Mondays and Thursdays. Call the Met at 815-872-0840 for more information.

Fitness classesPRINCETON — The Princeton Park

District offers a variety of water and land fitness and spin classes. Call the Met at 815-872-0840 for more infor-mation.

Youth dodgeballPRINCETON — The Bureau County

Metro Center is hosting a youth dodge-ball league for Grades 1-6 on Fridays from Jan. 23-Feb. 27. The fee is $15.

Call the Met at 815-872-0840 for more information for all park district programs.

Adult volleyballPRINCETON — A recreational adult

volleyball league will be held at the Bureau County Metro Center on Sun-days starting Feb. 1. Fees are $50 per team.

Soccer leaguePRINCETON — The Bureau County

Metro Center hosts an indoor youth soccer league through Jan. 29.

Cheer campPRINCETON — An instructional

cheer camp will be taught by former and current cheerleaders, who will combine spirit and athleticism in a learning environment. The camp will be held at the Bureau County Metro Center from Jan. 13-22.

• • •Items for the Happenings section

can be emailed to sports@bcrnews.com.

Eating healthy ... season by seasonWhen it comes to being and staying

healthy, physical exercise and sports keep your body young and agile. But what about the food you eat? Shouldn’t you be watch-ing what you’re eating too.

WinterA lot cooler than fall, winter is the time for

exclusively warm foods with warm spices to compliment it. Staying warm is the most paramount item on your list during this time, so choose foods that help out! You might not think fresh foods are available this time of year, but you’d be surprised just how many nutritious ingredients are abun-dant during the cooler months.

1. Nuts: In addition to healthy fats and vitamin E, a quarter-cup of nuts, specifical-ly almonds, contains 62 mg of magnesium plus 162 mg of potassium. Winter is the best time to go nuts on nuts, whether you crack them yourself with your grandma’s favorite nut cracker, or if you buy them already shelled. Once you have your hands on some, make some fabulous nut cheese or nut butters.

2. Brussels Sprouts: Brussels sprouts have a superb glucosinolate content which are important phytonutrients for health because they are the chemical starting points for a variety of cancer-protective substances. The alien heads are here to make your holidays and snow days even better than they already are, so stuff them in a soup, in a nice bake with a maple mustard glaze, or in your favorite gnocchi dish.

3. Dates: Dates are wicked awesome, and if you don’t already know just how awe-some they are, give them a try. Add some maple syrup or brown sugar. Who wouldn’t love them? Put them in anything from oat squares to marbella to yogi balls; they are always marvelous.

4. Turnips: Glucosinolates, sulfur-con-taining compounds that may reduce the risk of some forms of cancer while pro-viding antifungal, antibacterial and anti-parasitic benefits, are an essential part of turnips. The Puritans love them, so try them yourself in ravioli, fry form or in a club with caramelized onions and toasted lentils.

5. Oranges: The vitamin C in oranges is a primary water-soluble antioxidant in the body, disarming free radicals and prevent-ing damage in the aqueous environment both inside and outside cells. The citrus that you found at the bottom of your stock-ing or growing on trees that smell beautiful are considered a delicacy in the winter, but they are in season in some states. Put them in a chocolate cheesecake, orange cauli-flower, cupcakes or in some French-in-spired crepes.

Essentially, eating seasonally helps to diversify your diet, giving you new things to eat. This diversity is the foundation of a healthy diet, supplying the body with different nutrients to help it along during the different parts of the year. Whichever season you’re in, try and center your diet accordingly.

SpringThis season is the time of greening in

which leafy vegetables and fresh herbs are plentiful. The following pieces of produce should be on your plate in the spring:

1. Swiss Chard: Swiss chard, the spring-time fairy of green leaves, is rich in vitamin K, A and C that assists with bone, skin and teeth rejuvenation. Try a quiche, sauté or check out some other avenues of unique ways to eat this amazing leafy green.

2. Spinach: What kind of man is Popeye? Well, he’s a sailor man, but he’s also a spinach man, and for good reason: Spinach is rich in vitamins, minerals, health-pro-moting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids, which give you a hefty dose of antioxidants. Make some amazing stuffed mushrooms, spinach dip or a creamy lasa-gna.

3. Romaine Lettuce: Lettuce is scrumdil-iumptious, low in calories, high in fiber to keep you regular, and brimming with vita-min C and beta-carotene. Try a Romaine green smoothie while you check out why lettuce actually rocks, and then whip up an amazing vegan caesar salad.

4. Parsley: Parsley is full of flavonoids — especially luteolin — which function as antioxidants to combine with highly reac-tive oxygen-containing molecules, helping to prevent oxygen-based damage to cells. You can make a wicked squash parsley dip

and or a parsley-enhanced smoothie. For a savory twist, cook up a parsley pasta dish!

5. Basil: Basil is a rich source of magne-sium which helps to protect the heart by relaxing the surrounding vessels. Noodle and bean salad is so much better with basil, and so is stuffed mushrooms. While you’re cooking up a storm with your best friend basil, try out a spaghetti squash and basil dish!

SummerThis season, hot and humid, makes you

crave cooling foods that are ice cold on your tongue. Light fruits and vegetables are abundant in this season, and so you should indulge in all the berries, melons and “salad” vegetables like zucchini, cucumbers and celery.

1. Strawberries: Strawberries are ideal for the eyes, anti-aging, memory, bone and cardiovascular health. Strawberry recipes are plentiful, but you can also just have a simple chocolate covered strawberry or maybe a strawberry loaf! The possibilities are limitless.

2. Summer Squash: As an excellent source of manganese and a very good source of vitamin C, summer squash provides a great combination of antioxidants, but it’s carot-enoids, lutein and zeaxanthin are especially important for proper eye function. Never had summer squash, or just need a refresh-er on how to cook with it? Why not stuff some squash in your breakfast scramble or couscous.

3. Watermelon: Watermelon is a high-ly-copene food which means that it helps with cardiovascular health and bone health. Summer watermelon is always the best, so why wouldn’t you have some with every meal (or at least until you get sick of it). Try it in a salad, smoothie or a chilled soup.

4. Pear: Pears, rich in dietary fiber, help protect against the development of Type 2 diabetes (or DM2, which stands for “diabe-tes mellitus type 2”) as well heart disease. Pears are sweet, soft, rich in fiber and deli-cious, whether you have them in a cocktail, a pie or a smoothie.

5. Broccoli: Broccoli has incredible anti-inflammatory and antioxidant bene-fits, and it’s also a potent source of vitamin C. A vegetable that looks like a little tree has to be delicious, right? Well, if you cook it up in a delicious way, say in a stir fry, salad or raw soup, then yes, absolutely.

FallRolling in with orange leaves, pump-

kin flavors and smells of cinnamon, fall is the most diverse of seasons, with different types of roots in season, and spices, all constituting as cooling and warming foods. Here’s what to eat as the air turns back cool:

1. Carrot: Carrots are super rich in carot-enoids to prevent oxidative damage inside the body. Rabbit from Winnie the Pooh can’t live without his carrots, and you shouldn’t have to either. Make some muf-fins to kick off the turning of the leaves, or a gluten-free cake. Alternatively, you can indulge your savory taste buds with some raw carrot sushi.

2. Sweet Potato: With a sizable amount of vitamin A, these starchy tubers make everything healthier and tastier, so why not have some sweet potato and kale patties for dinner and some s’mores sweet potato brownies for dessert? If you’re just looking for a light meal, have a sweet potato pie smoothie!

3. Onions: Onions provide protection for the heart and blood vessels when consumed in a diet that is rich in other vegetables and fruits — especially flavonoid-contain-ing vegetables and fruits. They’re so good they make you cry: onions make everything extra luscious and savory, so throw ‘em in a stew, soup or even a kugel.

4. Garlic: Since Halloween is smack dab at the end of fall, you can most definitely use it’s potent powers to ward off vampires and amp up the flavors of any dish (well except breakfast porridge).

5. Ginger: This amazing root is rich in sul-fur-containing compounds that are respon-sible for their pungent odors and for many of their health-promoting effects. Your favorite spicy root doesn’t just enhance your chai tea, it also produces amazing food products: check out these 10 amazing recipes, or put some pancakes on the grill and top them with this cranberry, pear, ginger sauce.

Source: onegreenplanet.org.

8

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8 • Thursday, January 1, 2015 Illinois Valley Scene