Drum circles in the region include:

• Center for Living, 2008 4th Ave., Rock Island, Ill.; (309) 788-5433, www.center4living.com. Check the Web site for updated drum-circle meeting times.
• Coffee Dive, 226 W. 3rd St., Davenport, IA; 8 p.m. Saturdays. (563) 324-1536.
• Reade Park Community Building, Freeport, Ill.; (815) 235-5995.
• River Music Experience, 129 Main St., Davenport, Iowa; (563) 326-1333, www.rivermusicexperience.org. Check the Web site for more information.
• Unitarian Universalist Society of Iowa City, Iowa; Call (319) 337-3443 for information.

INTERNAL JOURNEYS
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The following labyrinths are outdoors and open dawn to dusk unless otherwise noted.

Illinois

• Faith Lutheran Church, 1611 41st St., Moline. (309) 762-2824.
• First Presbyterian Church, 777 25th Ave., East Moline. (309) 755-1595.
• Unity Church of Christianity, 5102 47th Ave., Moline. (309) 762-1066.

Iowa and Wisconsin

• Christ Episcopal Church, 220 40th Street NE, Cedar Rapids, Iowa. (319) 363-2029.
• First Congregational United Church of Christ, 520 E. 11th St., DeWitt, Iowa. (563) 659-3166. Indoors on canvas and outdoors on grass.
• Old Brick Church and Community Center, 26 East Market St., Iowa City, Iowa. (319) 351-2211, ext. 4. Indoors on canvas. Call ahead.
• Quad-City Labyrinth Project, 111 E. Third Street, Suite 306, Davenport, Iowa. (563) 323-1737. Indoors on canvas.
• Sacred Heart Catholic Church, 200 S. Vermont, Maquoketa, Iowa. (563) 652-6931. Open anytime; illuminated.
• St. Luke’s Episcopal Church, 2410 Melrose, Cedar Falls, Iowa. (319) 363-2029. Indoor on canvas. Call ahead. • St. Peter’s Episcopal Church, 2400 Middle Road, Bettendorf, Iowa. (563) 355-4640. Indoors on carpet. • Sinsinawa Mound Center, 585 County Road Z, Sinsinawa, Wis. (608) 748-4411. Indoors on canvas and outdoors on brick and crushed limestone.

HOW’S YOUR BALANCE?
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Teriyaki Salmon with Scallions, by Chef Robert Lewis

4 6-ounce center-cut salmon filets, skin on
1 cup teriyaki sauce
3 bunches scallions
Freshly cracked pepper

Remove any bones from the salmon and discard. Place salmon in a bowl or shallow casserole. Cover with the teriyaki sauce. Marinate for 20 minutes. Meanwhile, trim roots from the scallions. Trim 2 bunches of scallions so that each scallion has only 1 inch of green. Place the trimmed scallions in a non-stick skillet with enough water to cover. Bring to a boil, lower heat, and cook until scallions are soft (about 5 minutes). Keep warm. Remove the salmon from the marinade. Reserve marinade. Season each salmon filet with fresh cracked pepper. Heat 1 large non-stick skillet until very hot. Put the salmon skin-side up in the pan and cook over medium-high heat for 3-5 minutes. Turn over and cook for 3-6 minutes. The salmon will start to flake when done. Finely dice remaining scallions so you have ½ cup. Add to the reserved marinade. Add marinade and ¼ cup water to the salmon. Heat for 1-2 minutes, until well coated. Serve with the boiled scallions. Serves 4.

Nutrition (per serving): 370 calories, 17.7 grams total fat, 8.9 grams carbohydrates, 8.4 grams sugar and 38.4 grams protein.