In 1910, fourth-generation German immigrant Alvin O. Eckert set up a small produce stand on a roadside in Belleville, Illinois. More than 100 years later, that roadside stand has flourished into the expansive Belleville plot of Eckert's Farm: a pastoral acreage where orchards surround a country-style restaurant, bakery, and handmade-custard shop. The Eckert family's sixth and seventh generations ensure this farm remains a true family affair. Sixth-generation member Jim Eckert is the chief horticulturist, and his cousin-once-removed, Chris, oversees retail operations and the sale of the farm's homegrown produce and spare scarecrow parts. Chris's sister Jill helms the food program, and his wife Angie oversees the Country Store and colorful Garden Center.
Throughout the year, visitors arrive on the Belleville farm's grounds for a range of seasonal activities, including peach-, apple-, and pumpkin-picking. During the summer, a concert series features live outdoor music on Friday and Saturday nights, and in the fall, staff lead bonfires and evening hayrides through the orchards. Inside the farm building, instructors teach cooking classes for adults and children, as well as a wine-pairing class.
Family-friendly activities also abound at the Eckert family's other two farms. The Grafton farm, where public apple-picking began in 1964, offers daily animal feeding and miniature golf. The seasonal Millstadt farm is home to a workshop, haunted hayrides, and an array of warm-weather children's attractions—including a 70-foot underground slide.
So established is Circle K that even brand-new vehicles recognize what its red-and-white logo stands for?fuel, snacks, and everything else a car might need to keep powering down the road with its driver. Circle K's story starts back in 1951, when Fred Hervey bought three Kay's Food Stores in El Paso, Texas. Under his guidance, these three little shops grew into the more than 3,000 convenience stores that crouch on our nation's street corners today.
After rolling up to a Circle K, drivers can pump their faithful roadsters full of high-octane fuel and send them skipping through a car wash to experience the cleansing touch of Blue Coral Beyond Green and Rain-X products. Then it's time to step inside the air-conditioned shop for a peek at the provisions. Rows of sodas hibernate behind glass doors, and snacks, candy, and their ATM guardians stand boldly out in the open. Some Circle Ks also offer theTake Away Fresh Caf?, which presents an appetizing lineup of healthy road fare including sandwiches, fruit cups, and fresh-cut vegetables. Drivers can gear up for a long drive with premium coffees or enjoy a cold Polar Pop, whose specially formulated cup keeps drinks colder thanks to the family of tiny snowmen trapped in its foam walls.
Most butcher shops cut your meat for you, but few give you the skills to cut it yourself. For the experts at John’s Butcher Shoppee, sharing their skills is just a part of serving their community, something they’ve been doing for more than 38 years. The expert butchers set up shop at local Cabela’s locations, where they lead sessions on how to process deer into steaks, sausages, and ground meat. Back at their two locations, customers load up on homemade sausage, tender pork chops, and exotic meats such as elk, bison, and ostrich. The owners of the family business are often behind the counter, and take the time to cut or karate-chop a steak or pork chop to a customer’s desired size for no extra charge. Regular customers also take note of the butcher’s weekly meat raffle, dubbed Meat-O, wherein one lucky customer wins $25 in free meat to be served or bathed in however they see fit.
Flanked by walls in cotton-candy pink and decorative accents reminiscent of a gingerbread house, the glass case at SweetTpieS Dessert Studio displays tiny cheesecakes, mini pecan pies, and cupcakes. Bakers glide behind the counter, adding flourishes of fondant to towering wedding cakes designed to resemble dresses, bouquets, or the frosting-filled swimming pool where the couple met. Artful cupcake towers array confections in an impressive fashion, and custom cake designs can be shrunken down into cake shots, which layer cake, toppings, and buttercream frosting made in house into push-pop form.
When Chris and Micki first met, they quickly bonded over their shared love of food. Chris reminisced about the spicy jambalaya, the creamy crayfish étouffée, and the rice and beans of his native New Orleans, and Micki shared stories about growing up in her parent’s restaurant. Like shrimp and grits or onions and tears, the two were a natural pair. They got married and officially combined their culinary passions, forming their own restaurant, Who Dat’s Southern Food.
Guests are drawn into the shop by the wafting smells of spicily seasoned seafood, andouille sausage, and pulled pork that’s been slow-cooked with a dry rub for 10 hours. One weekend a month, they set up shop outside to have a southern boil, letting guests experience the sociability and great tastes of the south without meeting, befriending, and subsequently boiling Mr. Peanut.
The sausage recipe didn?t start with Helmut and Henry Wanninger, but they were the ones to bring it across the Atlantic in 1965. Sons of a sausage meister, Helmut and Henry left their home in Bavaria and set up shop in St. Louis, where they began spicing, grinding, and casing sausages to the delight of the city?s southern neighborhoods, home to many German immigrants. The popularity of their encased meats continues today, though cousins Bob and Gerhard are now the master meatsmiths. These Wanninger descendants prepare more than 30 different Bavarian-style sausages, including multiple types of bratwurst, specialty sausages such as bockwurst and smoked liverwurst, and Landjager beef sticks. These specialties grace venues all over St. Louis, from Grant?s Farm to Gus? Pretzels to the Egypt-themed alternate reality that exists on the other side of the Arch.
Bob and Gerhard also apply their expertise to other styles of encased meats, such as andouille and chorizo, and they happily process deer for hunters. In addition to manning the meat counter, the duo stocks the shelves with German goods such as Lowensenf mustards and breads from local bakeries.