Ryne Sandberg in Peoria
Hayley Murphy/Chicago Reader
Chicago Reader |
July 9, 2007
Tags: sports & fitness
Chicago Reader
Chicago Reader, a pioneer of the weekly alternative press, is one of the largest and most successful AAN publications, recognized throughout the industry for both editorial excellence and advertising impact. It publishes an average of 100 pages per week in...
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Jerry Butler: Soul Survivornew
Jerry "Iceman" Butler was an A-list soul singer, playing with Curtis Mayfield and Otis Redding. Today, he mulls taxes and health care as the longest-serving member of the Cook County Board of Commissioners.
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Could Cubs Catcher Geovany Soto be the Key to a World Championship?new
Manager Lou Piniella, trying to end the Cubs' century-long title drought, is relying on a rookie catcher who happens to be a key reason why, for the first time since 1908, the Cubs entered June of a season with the best record in baseball.
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The Universal Language of Boxingnew
Russians, Thais, Italians, and Mongolians just practiced it on each other for two great weeks in Chicago.
Chicago Reader |
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Tags: sports & fitness
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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.
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"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.
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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.
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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?
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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.
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