Board-certified physician James A. Coomes leads Advanced Anti-Aging & Weight Loss, so it's no surprise that the clinic has a decidedly medical bent. The medically supervised weight-loss program incorporates everything from hormone balancing and Zerona body sculpting treatment to lab-analysis work. Dr. Coomes turns to such technological tools such as nonsurgical Pixel laser skin-rejuvenation treatments,which employ lasers to create thousands of tiny perforations in the skin, thereby stimulating a healing process that can erase fine lines and pigmentation problems. Microdermabrasion treatments revive skin texture and diminish light scars via apparatus-assisted exfoliation, and chemical peels employ fruit acid, herbs, and antioxidants to stimulate the release of dead skin cells from bodily exteriors and encourage the production of collagen and novelty hats. The clinic also offers results-orientated medical facials to clients.
The nationally certified professional dry cleaners at Don's Claytons have been removing mustard spots from neckties and mud stains from trousers since the Eisenhower administration. Using a patented DCI cleaning process, fabric-care experts remove grime and gravy from your shirts (around $2.48), pants (starting at $6.22), suits (around $12.47), dresses, and spats using solvents that clean without corroding fabric. They'll tackle household textiles as well, from duvets to doilies to handsewn refrigerator cozies.
River City Food Co-op stocks organic and environmentally-friendly foodstuffs and household items, including organic milk, fresh produce, and locally bred beef. The health-food facility ensures its food is free of chemicals, toxins, and preservatives for promoting happier bodies and ecological systems, as well as provoking fewer attacks from MSG-fueled cyborgs.
Upon the opening of Cleavers in 2011, Carol Wersich of the Courier Press discovered what makes the family-owned chain different from the usual sandwich shop: they commit to using only the freshest of ingredients. “From the time the pig is butchered to when it’s on the table will be a matter of only two days,” Scott Flores—co-owner alongside his brother and nephew—told Wersich. As for all other ingredients, the Floreses buy from local vendors whenever possible, and use old family recipes to create the perfect marinades for handhelds such as useless walkie-talkies, pork-loin sandwiches, corned-beef reubens, and seven decadent side items. Flores also laces his menu with a hint of hometown pride, topping all-beef franks with the typical Chicago toppings—mustard, celery salt, and onions.
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.
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.