- Do you have crazy dreams and nightmares?

What do they mean?

- Well, we're gonna talk to a sleep expert that tells us exactly that.

"You Gotta See This".

(lively upbeat music) Dreams could be amazing.

They could be fun and exciting, or they could be creepy.

But a lot of us have those same type of dreams over and over.

- And sometimes it's one dream that comes back year after year after year after year.

It's like a nightmare, it won't stop.

In fact, I recently found out I have the same recurring nightmare as one of Peoria's favorite sons.

- Ooh!

Well, let's find out more about that right now.

- [Narrator 1] Ah, to sleep for a chance to dream, and maybe even dream some really freaky nightmares.

"You Gotta See This" started talking about dreams during a recent visit with one of Peoria's favorite sons, Rick Telander, a nationally renowned sports writer.

Before success with the Chicago Sun-Times, Sports Illustrated, and ESPN, Telander was a star defensive back for Northwestern, good enough to get selected in the NFL Draft.

But these days when he hits the hay, all his success fizzles in his dreams.

Instead, nightmares go back more than 50 years when he played quarterback for Richwoods High School at an unexpected loss to rival Bergan.

- I was the quarterback and I called a bootleg, which is you turn this way fake like that, running back goes that way, and you hope the defense goes out.

- Right.

You spin around and go the other direction.

Okay, we're in the kind of like in the five yard line or something.

I do that, I go the wrong way.

I called the play.

(Phil laughs loudly) And that's all I remember.

We lost.

It was a safety and I'm like- - [Narrator 1] Oh my.

- I just, it haunt.

It has been decades since that happened.

- And you relived this?

- It's in my brain.

I don't want to.

- And does this come back as a nightmare?

You dream this thing and- - It's a waking nightmare, yeah.

- [Narrator 1] He's not alone.

I have similar nightmares about a high school football game during my senior season.

To make the playoffs, we simply had to win the last game against a mediocre team, but we somehow blew it by falling behind early.

And as an offensive lineman, I could do little to stop the endless blitzing.

And that game, we all, it was like, here come the lineman, here come the linebackers, here come the safeties, here come the cheerleaders, here comes the water man, and it was a nightmare.

And it literally has returned as a nightmare with me constantly.

I don't mean every night, but over and over, it's that game keeps going, the clock keeps ticking, and we just can't stop the onslaught.

It's like, "Man!

When does this gonna end?"

- Yeah.

- [Narrator 1] So what's up with dreams?

Why do we dream at all?

We talk to Dr. Sarah Zallek, a neurologist with OSF Sleep.

- Dreams are super cool brain phenomena when we're sleeping.

- [Narrator 1] During sleep, we have no dreams 75% of the time.

The other 25% involves REM, or rapid eye movement sleep.

That's when we dream.

REM sleep comes in cycles, about three to six times a night with each dream cycle lasting five to 20 minutes.

Why?

Dreaming can boost our cognition and problem solving abilities as shown by studies.

- So if we give little puzzles or problems to solve immediately upon waking up from dream sleep, we're much more able to solve those problems right after dream sleep.

So there's something about dreaming that helps us problem solve.

- [Narrator 1] Also, dreaming can help us process emotions.

- But there's something about dreaming that probably helps us process things that we've experienced.

- [Narrator 1] Just about anything can pop up in dreams.

But for many of us, there are some commonalities.

- Common themes in general are being chased or falling or running away from something.

Sexual dreams are common.

- [Narrator 1] For a neurologist like Zallek, it's tricky to try to analyze dreams, which is more of an art than a science.

But some theories have arisen from psychologists and others.

So we asked Zallek about common dreams among the staff of "You Gotta See This".

We're back in high school or college, heading to class to take a final exam but we've attended no previous class meetings nor have we studied for the test at all, and we're very, very nervous.

- There are consequences to being late, and your brain is probably trying to figure out how to solve those or prevent those consequences.

And there's a theory that when we have these stressful dreams, we're preparing ourselves for the reality of when we are really late in real life not to freak out, that we've kind of played out that scenario before and we're gonna figure it out in real life.

- [Narrator 1] And what happens in that same dream when, as in my case, sometimes I'm wearing just underwear?

- The underwear thing is, again, a vulnerability, right?

So we feel very vulnerable when we're naked or minimally clothed.

And it probably just adds a layer of complexity for your brain to be able to say you're in a very vulnerable situation and you're running out of time.

We're gonna play this out and maybe see how you can prepare yourself for being in a vulnerable situation and not freak out about it.

- [Narrator 1] So what about the football nightmares by Rick Telander and myself?

It could be that the bad memory is simply lingering or a similar emotion the previous day triggered the old memory during sleep.

- I do think that that recurring dream probably has to do with an unresolved feeling about that or something that was triggered in the daytime that you're processing that makes that dream replay itself to try to resolve that while you're sleeping and it's getting stuck.

- [Narrator 1] But there's hope to end the nightmares by flipping the script.

(alarm clock snoozing) - If it's the football game that went badly, you can replay a different scenario and practice that scenario while you're awake, and see if you can teach yourself to have that dream have a different ending.

(bright music) - [Announcers] Fun fact!

- Fun fact.

Just 10 minutes of meditation before bed can help you fall asleep faster and improve your overall quality of sleep.

No more tossing and turning for me.

- I hope you're not too relaxed from that last segment because there's a lot more left in the show.

- But if you are feeling tired, like all the time, we're gonna bring the sleep expert back in just a little while.

She's gonna talk about napping, how to do it right.

- I love napping, and you know what?

She's gonna tell us the do's and don'ts and the right way to nap.

- Meantime, you're a small town gal, right?

- I am.

I was born in a small town.

I'm not John Cougar Mellencamp, but I did move to a small town.

I love the peacefulness and how you know everybody and everybody knows you.

- Of course, there's so many great things about small towns, but there's maybe one downside.

And that's over the years, sometimes a lot of small towns, they've lost some necessities of everyday life like grocery stores.

- Oh!

However, there's one community in Central Illinois where the grocery store there, it's gonna celebrate it's 100th anniversary.

- Wow!

Well, let's get shopping and find out their secret.

(light music) - [Narrator 2] For a century, Beecham's Market has not only survived, but thrived.

The Tremont grocery store burned to the ground twice, but rose back up each time.

In a big box era where small towns have lost all their grocers, Beecham's has pushed into its fourth generation and a hundred years of family ownership.

(ladies laughing) Though still a general store, the business has found a niche as a destination meat market, say the husband and wife owners.

- You know, we can't compete with Walmart and the big chain stores with Froot Loops and Cheerios, but we can compete on the quality of fresh meat that we provide.

- And we're blessed.

We're blessed to be busy.

- [Narrator 2] The story starts in the Peoria County village of Glasford.

There in 1922, William and Clarence Beecham opened Beecham Brothers.

Even then, they provided fresh goods, slaughtering chickens out back, and then selling them inside.

1938 brought the second generation of the family business.

William's son, Jerry Beecham, went across the Illinois River to Tremont.

The store got off to a solid start, until one night in 1940, a fire broke out as he and his wife slept in their residence above the store.

Though choked with smoke, they managed to stagger outside safely.

- And my wife's grandparents got out with nothing but their clothes on, and that was it.

They had nothing.

And I remember my father-in-law always talking about how that was one of the most empty feelings that his parents ever had.

- [Narrator 2] Eventually, the business was joined and eventually run by a third generation, Lanny and Mary Beecham.

Meantime, their daughter Keri grew up in the store learning the trade.

- I'm very blessed and fortunate that my grandfather and grandmother and my parents had taught me hard work and work ethic.

And just always to put the customer first.

- [Narrator 2] In 2004, she wed Dave Hughes, a Morton native working in lumber.

A few years later, when her parents wanted to retire, Keri and Dave took over the reins.

- We took the opportunity, and her dad wanted to make sure we really wanted to do it because it does consume your life.

It does, in a good way, but it does consume your life.

- [Narrator 2] He works 12 hour days, Monday through Saturday.

His wife works weekdays at home for an insurance company, but she comes into the shop in the late afternoons to lend a hand.

Also keeping things humming are five full-timers and five part-timers, often in cutting and grinding meat.

In addition to the deli, Beecham's showcases top shelf beef, pork, and chicken plus homemade sausage and broths.

The biggest lure might be their specialty burgers, fresh or frozen, that will include the likes of bacon, cheddar, jalapeno, turkey, and corn beef with Swiss.

Such uniqueness helps a throwback grocer to succeed in a Walmart world.

- Folks will bring in their meat list, say they're running to Walmart, and come back and pick up their order.

So it's kind of one of those things where we just have found our niche and take care of it the best we can.

- [Narrator 2] They also stress customer service.

Many are regulars.

- And their turkey burgers.

If you like turkey burgers, they are the best.

They really are.

That's why we come to (indistinct).

- And you don't have to buy a pack of two or three or a family pack of 10.

You can get one.

I have several customers where we wrap up 10 tenderized pork chops individually.

They take 'em home, freeze 'em, and they come back and see us the next month and we do it again.

See somebody coming up the middle aisle, we almost know, grab the pan to ground chuck.

They're gonna get two one pounders.

They're gonna get their roast.

They're gonna get their chicken breasts.

Yeah, we kind of know what they want.

I've got people that want filets cut certain ways and cut in half with bacon around them, and we just know what they want.

- [Narrator 2] Such attention to detail draws customers, not only from all over Central Illinois, but as far away as Chicago.

Beyond the meat counter, they come for local area products not sold in just any grocery store.

- [Keri] Yes, we sell some soap from just south of Tremont here in Dillon.

We sell King's Popcorn from Morton.

There's honey, local honey, from Donovan.

- [Narrator 2] As for the fifth generation of ownership?

That'll be up to the Hughes lone child, Ella, age five, when the time comes.

- [Keri] If she wants to do it, she's more than welcome.

- [Narrator 2] For now, the focus is on autumn.

Beechum's will host an outdoor celebration to mark the family's 100th year in business.

Also the storefront will soon get a makeover to freshen up the look.

- We're trying to show some commitment to our customers.

Refacing the building, gonna do a little painting inside or whatever.

Nothing crazy inside, more for the outside.

But to us it shows commitment to the community and our customers we're not going anywhere.

(lively dance music) (glasses clicks) - I'm Dustin Crawford here at the 33 Room.

I'm here to make another cocktail and we're going to be making the gin shimmer today.

This is April's cocktail of the month.

Again, we're going to chill your cocktail glass.

Some ice, and some fresh water.

It's a lot better than old water, I'll tell you what.

So we have grapefruit juice, grapefruit bitters, I'm sorry, on this one.

We're gonna do a dash of that, and we're gonna get some Peychaud's Bitters two dashes.

These will add some really good flavors on the back end of your cocktail.

All right, we're gonna put some fresh lime juice in there.

Give it a citrus kick.

Three quarters of ounce.

We're gonna have some simple syrup.

I believe we're just doing, yes, half an ounce of simple syrup.

Again, this is one to one sugar to water ratio.

You don't want it too sweet.

Then we're gonna add some Aperol.

This is good aperitivo.

And have this on the rocks, if you'd like, before dinner.

I like it in this cocktail.

You're gonna do a full ounce and we're gonna grab Hendrick's Gin.

This is a cucumber forward gin.

Do an ounce in a quarter of Hendrick's.

A lot of people don't like gin 'cause they don't know it's just vodka with the other botanicals infused into it.

So don't be afraid of the gin.

I'm gonna add some ice and shake for 10 to 15 seconds.

(ice clanking) Really mix it up, chill it down and dilute it.

Now we're gonna prep the glass a little bit.

After it's nice and cold, I have some mint oil.

You can also just use some mint leaves.

Smack 'em and rub it on the inside.

And pour the gin shimmer.

A lot of cocktail sticks to the ice.

It's called hold back.

So you give it a little bit of a shake and then you can do (ice clanks) a throw like that to really shock it off the ice.

Get as much of that cocktail into your drink so it can get into you.

And for garnish, have a fresh mint leaf, (hands clap) smack it, maybe not too hard, that'll release the oils.

Enjoy.

(upbeat music) - [Narrator 3] Once upon a time, there was a bar where everybody knows your name.

- Afternoon, everybody.

(Customers exclaims) - Hey, what's happening, Norm?

- Oh, the doggy dog world.

Does that mean I'm wearing milk toned underwear.

(audience laughs) - [Narrator 3] 55 miles north of Peoria and Hollowayville there's a saloon where it's a good bet everybody knows everybody else's name.

Now that's because in Hollowayville, everybody knows everybody everywhere in town.

With just 38 residents, it's one of the smallest incorporated municipalities in all of Illinois.

And at the only pub in town, Hollywood & Vine, everyone certainly knows the name of the friendliest face there, Izzy.

She's 50% German shepherd, 50% beagle, and 100% adorable.

- I think she's sweet and cute and lovable.

And she loves to greet everybody at the door.

And everybody kind of gets a chuckle out of seeing her come out from under the sink, where we keep her bed.

She goes around and says hi to everybody.

- [Narrator 3] It's not unusual to find a pub that allows dogs, but it's really rare, maybe even a one of a kind setup, where a dog serves as bar hostess, as well as the face of the operation.

People come in not only to visit Izzy, but to buy stickers, T-shirts, and other merchandise boasting her happy face.

- Sweet.

Everybody loves her and she likes to hop up on the stools next to everybody and see 'em.

And we ended up putting her on a shirt and some stickers, and she's kind of everybody's favorite part of the bar.

- [Narrator 3] Izzy is a big reason why Hollywood & Vine is enjoying a resurgence.

The bar was built in 1894 during the village's heyday when mines dotted Bureau County and the rest of the Illinois Valley.

Back then, Hollowayville had a thriving business district.

The town find out when the mines started to shut in the early part of the 20th century, Hollywood & Vine was never much more than four walls surrounding a bar, but it survived as a place for merrymaking among endless crop fields.

In more recent years though, the tavern got a big threadbare.

The wood structure rotted leaving the flooring in precarious shape.

- Like behind the bar, for example, kind of the joke here was that you didn't sit on the north side of the bar because your chair might fall in.

- [Narrator 3] The couple had dreamed of owning a bar or restaurant.

So when a for sale sign went up at Hollywood & Vine in 2020, they snapped it up, but they had a lot of work to do.

- There was a cooler that had leaked for years and it had ratted out the bottom and subsequently ratted the floor and the joist and everything.

And so when we took all that out, we just had giant holes everywhere.

So we ended up rebuilding the floor, and pretty much the majority of the building and kind of started over.

- [Narrator 3] The elbow grease has paid off.

The saloon now retains an old time atmosphere, yet flashes a renewed sparkle.

Plus, the couple added an outside bar and patio along with a grass lot for bags, fans and other fun.

But perhaps the most important addition might have been Izzy, the squatty, five-year-old mixed breed who is on duty most days.

She likes to chum around with customers and she'll even dance if you give her a treat.

- We keep a jar of treats under the counter.

She's got a trick or two that she does.

So everybody's always asking for dog treats to feed her, or pretty much eats a lot of pizza and chips and other food too.

But everybody really has a good time with her and she'll hop right up on the stool with them.

- [Narrator 3] Izzy is such a fan favorite.

Some customers take her home on stickers and T-shirts.

In fact, more and more you can see Izzy's face on T-shirts in Bureau County and beyond.

(upbeat music) (bright music) - Hello and welcome to my kitchen.

Today we're gonna make a charcuterie board.

So you can do any size board.

Sometimes I choose to do a few smaller boards.

Today, I'm going big.

You need your assortment of meats.

I personally like the Italian lunch meats and I use pepperoni, I use soppressata.

I love the mortadella with the green pistachios in there.

Salami, we love Volpi, but use your favorite salami.

Prosciutto, capicola, and I just wrapped some salami around some provolone cheese.

I like to use an assortment of crackers.

And you want an assortment of cheeses.

I like to have some firm cheeses that are more on the sharp side.

And I also love a Brie cheese because one of the condiments that we're gonna place on the board is the cherry preserve and I think that combination is really special.

And in these, I like to use some honey.

I've got jaranera, again the cherry preserves, some marinated artichokes, some peppers, and an assortment of olives.

And then I like to fill in the gaps with my favorite nuts and some dried fruits.

So how I lay out my board is I like to put my condiments sort of in the center, then any cheeses that I'm gonna put down on here in brick form, I lay those next.

And then it's to me, the star of the show, the meats.

I just like to keep a nice balance.

And then I intermix the cheese.

And any little voids, that's where I fill in with my nuts and my dried fruits.

Let's get started (bright music) Here it is!

The taste's delicious and it looks beautiful.

When you serve your charcuterie treat to me, that's when the party starts.

So make a nice plate, pour yourself your favorite cocktail, and start mingling with your family and friends.

Abbondanza.

(bright upbeat music) - [Announcers] Fun fact!

- Fun fact.

According to research, taking a nap after learning a new task will make you 10 times better at that task.

Hope my boss learns that one.

(light upbeat music) - [Narrator 2] To nap or not to nap, that is the question.

Can you doze during the day and still have a good night's sleep?

The "You Gotta See This" team went in search of answers to see if a little siesta can benefit your health and wellbeing.

- I think of napping like snacking.

If every day I had an apple, that would be healthy for me.

It's not too many calories and it doesn't take away from what I'm gonna eat nutritionally for the rest of my meals.

If every day I had one of those big, double bags of Doritos, it would be delicious but also I would probably need new pants (chuckles) and it might keep me from eating healthier things and would add calories.

- [Narrator 2] The Mayo Clinic has some recommendations, the do's and don'ts of napping, if you will.

Catnapping can provide some fantastic benefits, including relaxation, reduced fatigue, increased alertness, improved mood and performance, including quicker reaction time and better memory.

- Power napping is great.

And if your sleepy, the best thing for sleepiness is sleep, particularly if you need to use your brain.

Let's say you're at work and you're doing something that's really cognitively important and you need to improve your performance, or you're trying to solve a problem.

If you have the opportunity, whether you're in a workspace or your home space, wherever you're trying to solve a problem and you feel like your brain just isn't firing on all cylinders, take a 20 or 30 minute nap.

It's amazing.

You might be able to solve that problem or finish the project better.

- [Narrator 2] That all sounds pretty good, but there are a few drawbacks to taking a daytime shut eye, including sleep inertia.

That's where you feel groggy or disoriented after a nap or nighttime sleep problems.

Short naps generally don't change the quality of sleep for the most part.

But if you experience insomnia or poor sleep quality at night, napping might make these problems worse.

- I discourage napping as a replacement for healthy nighttime sleep.

However, if you have a healthy sleep routine and you like to take a nap and it doesn't disrupt your sleep, napping isn't a bad idea.

- [Narrator 2] So what is the perfect recipe for a relaxing nap?

Experts told us that the quality of your snoozing depends on you.

If you keep your nap short, preferably 10 to 20 minutes, take naps in the early afternoon because naps after 3:00 PM can interfere with nighttime sleep, and if you create a restful environment, you soon will be enjoying some sweet dreams.

(light upbeat music) - Thanks for joining us.

What a great time.

- I mean, it was like a dream.

- A dream.

- Oh.

- When you hit the hay tonight, by the way, you know you should dream about.

- "You Gotta See This".

- (whispers) See you there.

(light upbeat music) (light upbeat music continues) (light upbeat music continues)