Interviews

“My croissant recipe takes three days to make, and I go through about seven pounds of butter for each market,” says Kat Fuenty, the founder of Pastry Daydreams in this interview about baking for their cottage food business.

Plantify, one of our downtown Champaign houseplant shops, is now Planted. Lauren gets to know the new owners, Kristyn McReaken and Riley Ramirez. 

“To me, savvy means using practical judgment to make food that tastes good and looks good — while being vegan,” says Champaign vegan chef Lamiea Wilson about making vegan food for her hungry followers.

“As far as tools go, homebrewers are all over the place. We usually start boiling in pots on the stove and fermenting in plastic buckets, all the way to having similar setups as breweries on a smaller scale,” says Kyle Murphy of the Boneyard Union of Zymurgical Zealots (BUZZ) Homebrew Club which was been an active Champaign-Urbana club since 1994.

Student-run venture ASL Aspire is developing an app to aid science and engineering education for deaf and hard-of-hearing students.

In her new book The Black Woman's Guide to Overcoming Domestic Violence, Dr. Robyn Gobin addresses the unique needs of Black women who have experience domestic violence. Her passion for bringing healing to her community has deep roots. 

After COVID-19 forcing two years of cancelations, Audiofeed is back on June 30-July 3. Festival founder Jim Eisenmenger tells us what to expect this year. 

Walk the farm with Hendrick House Farm Director Ann Swanson as she shares about the 15,000 pounds of produce the farm grows annually for C-U, her fine dining experiences, and her goal to reform the food at institutional kitchens.

Sports teams and other school organizations have booster clubs of parents supporting their students. Michelle Dellorso decided the Tuscola Gay Straight Alliance needed one too.