Chicago Courts the Olympics & Future Olympians Practice in School Hallways
Chicago Reader |
April 23, 2007
Tags: sports & fitness
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More by Ben Joravsky
The Politics of Potnew
Are politicians too paranoid to decriminalize marijuana?
Chicago Reader |
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12-05-2011 |
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The $78 Million Bagnew
That's what Cook County spent last year on weed (or to arrest and prosecute those possessing it).
Chicago Reader |
Mick Dumke and Ben Joravsky |
10-07-2011 |
Drugs
Wake Up, Chicago Teachers Unionnew
Mayor Rahm Emanuel has changed the rules—and you need to get in the game.
Chicago Reader |
Ben Joravsky |
10-04-2011 |
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Flood Damage: You Need a Good Reason to Rewrite Historynew
Rebecca Gilman's A True History of the Johnstown Flood is shot through with fictions and omissions. Gilman owns up to taking one such liberty in her program note, acknowledging that she invented almost all her characters.
Chicago Reader |
Justin Hayford |
03-29-2010 |
Theater
A Wicker Park Mainstay and Two Other Spots Make Adjustments for the Economic Climatenew
"I'll remember the food this time," said the friend I brought to the Southern, who'd accompanied me when I reviewed this Wicker Park restaurant's previous incarnation, Chaise Lounge.
Chicago Reader |
Heather Kenny, Anne Spiselman and Mike Sula |
03-15-2010 |
Food+Drink
Lisa Loomer's 'Distracted' Tries a Twist on the Old Theme of Addictionnew
Over the last half century or so, the family that self-medicates has become a trope of American literature. Hell — it's become a trope of America, and our theater's been the source of some of its most potent expressions.
Chicago Reader |
Tony Adler |
02-16-2010 |
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Sexist Beatdown: The Soft Boner of Classic American Literaturenew
Why don’t we sit around praising the “unwieldy, impossible machines” (or, you know, penises) of white, heterosexual guys who are still writing masturbatory prose about lesbian threesomes involving strap-ons, after all these years?
Chicago Reader |
Amanda Hess |
01-11-2010 |
Commentary
Inside Chicago's Charcuterie Undergroundnew
The charcuterie resistance is growing. Professional restaurant chefs without legal licensing or dedicated facilities cure their own meats out of view of the health inspectors all the time.
Chicago Reader |
Mike Sula |
11-30-2009 |
Food+Drink
