All Good Things Come in Pairs: Pitchfork Music Festival 2016 in Review

Over the past couple of years, the second weekend in July has quickly become one of my favorite weekends of the entire year. Why? Three words: Pitchfork. Music. Festival. Since I am living in the Midwest, I have to go to Pitchfork Music Festival every year, because it is the best music festival here. IContinue reading “All Good Things Come in Pairs: Pitchfork Music Festival 2016 in Review”

The Video Has Arrived!

    The video I have been talking about in a couple of blog posts now is officially here!┬áIt has been quite the amazing journey to follow Soraya Rendon and her staff around these last couple of months.   Besides the video, I have a picture slideshow here that documents some of Alex and I’sContinue reading “The Video Has Arrived!”

Why You Should Want to Tell Other People’s Stories

There is nothing I have been anticipating more than the final product for our project on Soraya Rendon, the owner and the brains behind Chilam Balam and Shaman. The day is finally here, and our video will be presented to the class. Alex and I may make a couple of changes in the next weekContinue reading “Why You Should Want to Tell Other People’s Stories”

Fish Tacos With a Side of House Music

  As you may know from one of my recent posts, I am working on a restaurant profile of Chilam Balam, a Mexican restaurant that is making waves on the Chicago foodie scene, with a spotlight on owner Soraya Rendon and executive chef Natalie Oswald. Hungry after a couple days worth of interviews (video toContinue reading “Fish Tacos With a Side of House Music”

The Brains Behind the Best Pork Carnitas You Can Find in a Subterranean Chicago Basement

Chilam Balam may be a small restaurant with ten or fewer tables, but go right off the sidewalk down the little set of stairs under the bar above and enter into a cozy and comfortable sanctuary. Bring a bottle of wine (it is a BYOB spot), and order Mexican small plates in which each plateContinue reading “The Brains Behind the Best Pork Carnitas You Can Find in a Subterranean Chicago Basement”