Buzz Magazine: March 13, 2015

Champaign-Urbana’s community magazine FREE

2 buzz March 13-19, 2015

ON READBUZZ.COM

COMMUNITY

ARTS & ENTERTAINMENT

FOOD & DRINK

MOVIES & TV

MUSIC

EGGHEAD

Jessica Gonzalez

Feel like you’ve lost touch with the world outside of CU? Then check out this column, fi lling you in on current events.

MOTORMOUTH

05CLEAR EYES, FALAFEL HEARTS 06

SHE'S CRAFTY'Tis the season for the Spring Craft Show!

CALENDARYour personal guide to this week's local events

EDITOR’S NOTETYLER DURGAN

IN THIS ISSUE

ATTENTIONWHORES

21

Who owns Campus-town nowadays? It isn’t the city of Champaign, whose emergency li-quor rules last week-end once again failed to thwart the unrest of Unoffi cial. It isn’t the students—and it likely never was. It is defi-

nitely not the University of Illinois, whose efforts to stop Unoffi cial are laughably weak and ironically spur increased participation. If you want to know who is really in charge on campus, take a look at Green Street. The most popular dining options are no longer the family-owned restaurants of yester-year. Instead, students fl ock to the same places they patronize in Naperville: McDonald’s, Panda Express, Chipotle, Starbucks.

That’s why I think it’s so important that commu-nity publications like this one highlight local busi-nesses like Mashawi Grill. That location was for-merly occupied by a short-lived Qdoba franchise and the even shorter-lived Q Smokehouse, neither of which ever managed to draw much business. Mashawi, on the other hand, is fantastic. It’s easily the tastiest Mediterranean food I’ve enjoyed in my life. The culinary merits, convenient location and cheap prices have made Mashawi Grill an impres-sively popular place for lunch or dinner—especially in comparison to previous tenants. There doesn’t seem to currently be any threat of Mashawi mov-ing out, but it’s frustrating that such a possibility exists due only to campus consumer complacency.

There’s a struggle going on right now between lo-cal businesses and national corporations. The likes of McDonald’s and Chipotle are winning, thanks largely to our own University administration: As-sembly Hall’s name of 50 years was sold for $60 million to State Farm Insurance in one of the largest naming rights deals in college sports history; only a few years ago, local franchise Espresso Royale had exclusive operation rights on campus but new Starbucks locations in the Bookstore and the Illini Union are providing serious competition and po-tentially driving Espresso Royale out of business. Our own Chancellor Wise makes nearly a quarter of a million dollars each year, sitting on Nike’s board of directors, in spite of the University’s multimillion dollar deal with Nike. Do you know who is making policy decisions for our University? Do you know who really owns Campustown?

THE DIARY OF ANNE FRANKJeff Nelson

Looking for a theatrical rendition of the class story of the young Jewish girl’s diary? You’re in for a treat with Nelson’s review of the play, currently at the Writers Theatre in Glencoe.

KEPT KITCHEN:MEASURINGLeila Shinn

While it’s one thing to know the difference between a teaspoon and a tablespoon, how do you go about measuring dry versus wet ingredients, packable and non-packable solids? Learn to make your measurements more accurately and your dishes more delicious than ever.

MOVIE REVIEW:SNOWPIERCERSamuel Cox

One of 2014’s most underrated action fl icks, Joon-ho Bong’s Snow-piercer slipped through the cracks for many audiences. For all who didn’t know about it, Sam lets you know what you’ve been missing.

SOUR SOUL REVIEWMadeline Marsan

If the Wu-Tang veteran’s past solo outings needed a little more jazzy classicism intermixed with unabashed hip hop, abstract jazz trio BadBadNotGood and Ghostface Killah may be the musical marriage we never knew we always wanted.

March 13-19, 2015 buzz 3

»ENJOYING THE PRESENCE OF MY ROOMMATESA couple of nights ago, I had the pleasure of holing up in my room. With my door

open, I could hear all areas of the house: Jane was downstairs watching Bob’s Burgers, Lau-ren was playing records in her room, and Eric was just coming home. Having been gone all day, I was feeling especially comfortable with a just-opened bottle of beer and sitting down at my desk for the impending course-work to be completed. However, before long it turned into Lauren dancing sultrily at my door, Jane talking about Dollywood in Ten-nessee, and Eric and I talking about /the fu-ture/. I only have a few more months of this left with these particular people. And while that may be daunting in multiple facets, I’m lucky and glad that I still have a little more time with these people. As Kurt Vonnegut says in Slaughterhouse-Five, “Well, here we are, Mr. Pilgrim, trapped in the amber of this moment. There is no why.” So while time is a weirdly fluid thing and I know much will soon be affected by change, for now I am here to enjoy my time and the people in it.

HEADS UP!

LIKE KAITLIN PENNManaging Editor

LIKES, GRIPES & YIKES

NATALIE DURST

COVER DESIGN Elyce HeffezEDITOR IN CHIEF Tyler Durgan

MANAGING EDITOR Kaitlin PennART DIRECTOR Katie GearyCOPY CHIEF Esther Hwang

PHOTOGRAPHY EDITOR Diana DiggsIMAGE EDITOR Kaitlin Penn

PHOTOGRAPHERS Diana Diggs, Jasmine Lee, Carter Henries, Jan Mullineaux,Zach Dalzell,

Brad Thorp, Canstantin Roman, Jack Zhan, Tiffany LamDESIGNERS Ben Minard, Jill Martin, Elyce Heffez, Alyssa Sparacino

MUSIC EDITOR Sean NeumannFOOD & DRINK EDITOR Paul AngelilloMOVIES & TV EDITOR Ash Valentine

ARTS & ENTERTAINMENT EDITOR Anwen ParrottCOMMUNITY EDITOR Carly Gubbins

ONLINE EDITOR Bryce DornDISTRIBUTION Brandi and Steve Wills

ADVERTISING SALES DIRECTOR Deb SosnowskiPUBLISHER Lilyan J. Levant

ON THE WEB www.readbuzz.com EMAIL [email protected]

WRITE 512 E. Green St., Champaign, IL 61820 CALL 217.337.3801

We reserve the right to edit submissions. buzz will not publish a letter without the verbal consent of the writer prior to publication date. buzz

Magazine is a student-run publication of Illini Media Company and does not necessarily represent, in whole or in part, the views of the University of

Illinois administration, faculty or students.

© ILLINI MEDIA COMPANY 2015

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Religious ServicesReligious ServicesHave you ever been so afraid of something that you absolutely refuse to go anywhere near it? Maybe it’s that green bean casserole that mom just took out of the oven. Maybe it’s that roll-ercoaster that is so tall that it hides behind the clouds. But then suddenly, that fi rst bite turns out to be the most delicious thing to ever touch your lips. That fi rst fall from the sky turns out to be the best rush you’ve ever had.

Well, there’s one thing that warrants the same refusal by most humans: bugs. However, the En-tomology Graduate Student Association is giving you the chance to reach this turnaround. This Saturday, March 14, at 3 p.m., the Champaign Public Library is opening the doors and letting the bugs in. For all ages, this event gives you the chance to be a scientist for a day and explore the unknown territory that we are terrifi ed to tra-verse. And maybe, just maybe, after examining the creepy crawlies, we will discover that they’re not so bad after all.

»BELATED FINALSI’m currently studying for a final exam I was supposed to take December 16. 3 months later. For a class I’m retaking. I’ve been in the same class

for 2.5 consecutive semesters now. That’s a gripe, right? I’ve got the test Friday @ 8:50 A.M. I am not ready. I never will be.

GRIPE MAYA TRILLINGOnline Editor

»MEMESI seriously cannot name any-thing that I like more in this world than a good meme. You know, the ones that a just so got’dang funny that

you just HAVE to share with your friends and technologically inept relatives. The moment when you make that connection from the top bolded text to the bottom bolded text fills me with unbridled ecstasy. Even the word is fun to say! Try it... “may-may.” Gives me chills every time, I swear.

LIKE AUSTIN GOMEZAsst. Music Editor

4 buzz March 13-19, 2015

BUZZFRIDAY MARCH 131/16th PAGE

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THE LAZARUS EFFECT (PG-13)5:05, 9:55 FOCUS (R) 12:15, 2:40, 7:30FRI/SAT LS 11:55

CHILDREN 11 AND UNDER NOT ADMITTED.CHILDREN 12 - 16 MUST BE ACCOMPANIED

BY AN ADULT.

SHOWTIMES @GoodrichQualityTheaters.com

and 217-355-3456 and Fandango.com

EARTH TO ECHO (PG)

SPRING MOVIESSaturday & Sunday 9 & 10 AM

But THAT’snone of mybusiness.

I heard you can like Buzz on Facebook

www.facebook.com/buzzmagcu

MOVIE REVIEW: UNBROKENSYDNEY BAUER

WHEN I went to see Unbroken, I walked into the theater with high hopes. In an

industry where female directors receive little to no recognition, I was intrigued to see how Angelina Jolie’s second directorial endeavor would turn out. Given her recent turn toward more of the produc-tion side of cinema and the hype that surrounded her newest fi lm, I expected (and hoped for) an Oscar-worthy masterpiece. Unfortunately, Jolie’s fi lm fell short of my expectations.

The movie follows the experience of Louie Zamperini, an Olympic runner and a P.O.W. from WWII. The fi rst frame is a beautiful shot of a sun-rise, introducing the audience to Zamperini while he’s fl ying in a U.S. Air Force jet. The wonderful cinematography in the fi rst few scenes continues throughout the rest of the fi lm.

The fl ashbacks during the beginning of the fi lm are benefi cial to the audience, allowing them to get to know about the main character’s past. However, as the fi lm progresses to a purely chronological structure, the audience’s attach-

ment to Zamperini is cut off. For the fi rst half hour or so of the fi lm, the audience is taken back and forth between Zamperini’s childhood and his time as part of the Air Force, including his time spent stranded at sea. Although we do get a small look into how the main character was a troublesome child from an immigrant family, there is no true character development, no true attachment to Zamperini himself. This is not the fault of Jack O’Connell, who provides a great portrayal of Zamperini; it’s simply a fault in the movie’s plotline. The fl ashbacks stop, cutting the audience off from really getting to know who he was, and the fi lm begins to focus solely on his time in the Japanese P.O.W. camp.

At this point in the fi lm, it becomes clear what Jolie’s intentions were: to show the audience the atrocities that this man went through, with-out sparing any agonizing detail. I respect that the movie did not bend to make the audience happy or make sure people didn’t squirm in their seats—not all movies (especially those about

real events) are “happy” movies. However, view-ers didn’t have a moment to breathe. The scenes seemed cyclical and they dragged on, with more than one of them showing the sun going down to demonstrate how long Zamperini was tortured. These scenes happened in succession, drowning the audience in not just the resolve that saved Zamperini, but even more so the pain he expe-rienced. Since the fl ashbacks from the begin-ning of the movie are cut short, the audience is left to focus only on the agony and torture of a character they don’t fully know or understand. While this is a brave move on the fi lmmaker’s part, it does not make for a cinematically enjoy-able fi lm. Moreover, certain fi lms in the past have been successful in demonstrating other real life atrocities, without torturing the viewers (i.e.: The Pianist). My fi ngers are crossed in hopes that Jolie’s upcoming fi lm, By the Sea, will provide a better sample of her directing skills.

Used with permission from Legendary Pictures.

March 13-19, 2015 buzz 5

ROAD RASHELIAS J. TRACY

SWEARING at Motorists frontman Dave Doughman has

been playing music since he moved to Dayton, Ohio in 1994. At that time, the scene was bour-geoning with acts like The Breeders and Guided by Voices leading the charge. Even while coexisting with these bands, Swearing at Motorists made their mark with Doughman’s honesty and charm, both qualities still present 20 years later. buzz had the opportunity to talk with Doughman via Skype before the band’s show at Mike ‘N’ Molly’s this Saturday, March 14 to discuss his musical begin-nings in Dayton, the nightlife in Germany and his unexpected run-in with Jack White.

buzz» Swearing at Motorists is going on its 20th anniversary. What has been the biggest change in music between then and now?Dave Doughman» When I fi rst started, I was a rapper (laughs). I really was a huge hip-hop fan,

but only six months before the fi rst Swearing at Motorists record—eh, not six months—a year before the fi rst Swearing at motorists record, I was still rapping. I was living in Florida fi nishing school, and all the kids that I was going to school with were either into terrible hair metal or hip-hop. Obviously the hip-hoppers had better weed, so I knew who I was going to hang out with. And yeah, I was studying music production so it made sense to me. I really was a huge hip-hop fan from high school and suddenly I had access to this huge stu-dio, so my friends and I were making beats. And then as a natural extension of that we would just sit around, puff weed and freestyle. So the fi rst music that I was actually making was hip-hop. I moved to Dayton in ’94 because I fi gured I can go back to California and either be in San Francisco or L.A. as someone’s assistant making maybe fi ve bucks an hour and most likely fetching food or coffee for someone for the fi rst couple years. Or I could

move to Dayton, where my mother was living at the time. In ’93 and ’94 that was when Guided by Voices, The Breeders, and Brainiac—everything was just starting to happen. And I would go back to my mom’s house for the holidays and would go to my favorite record store, which doesn’t exist now, but Trader Vic’s. Members of all those bands either hung out there or worked there, so I learned about all of these great Dayton bands through this record store and I fi gured, “You know, I could move to Dayton and probably get a job at an actual stu-dio and be a part of something that’s relevant, or I could go back to California or to New York and be someone’s assistant,” so I moved to Dayton. But then when I got to Dayton I didn’t meet any-body that was into hip-hop until after I had been there for a year or so. Everyone was making their own—I hate to say “indie rock” because that’s not really a genre, but you know what I mean. Everyone was doing their own thing and that’s what I loved about it. Brainiac didn’t sound like The Breeders; The Breeders didn’t sound like Guided by Voices. Everybody had their own style going. I had the keys to this wonderful studio and I wanted to learn how to be a better engineer, so I would stick around after hours and record myself, just learning technique. And then because at the time I was listening to so much music like Pavement, Sebadoh, Guided by Voices and stuff that was done lo-fi and on four tracks. I was like, “You know what, I’ll get a four track and start messing around at home too.” It just happened. I never set out to start a band, just out of trying to learn to be a better sound engi-neer I started experimenting with recording. As I became more adept with the instruments, I found that it was a way to start processing my emotions into these songs. It just happened, and that’s how the band was born. I mean Swearing at Motorists, itself, was a fake band at fi rst. I made these fl yers in 1994 of my friend Neil Blender—the pro skate-boarder and amazing artist. He’s done artwork for Dinosaur Jr. record covers and for The Breeders and Amps T-shirts and tour items and stuff. He was a great friend of mine, eventually roommate for a bit. When I fi rst moved there, one of the things that we would do is we would sit around and play music and when we were wanting to play music, we would try to make each other laugh by making up with fake band names. The whole thing would be like you come up with a fake band name and then you have to name their songs and albums. So of course, Swearing at Motorists, their fi rst single was called “Yield” and the second album was One Way Street—all absolutely horrible, obvious puns. This was the time that Kinkos started doing the spot color printing and it was really reasonable, so we would sit in the house and we’d be smoking out

and making these jokes up and then we took it to another level where we would make fl yers for the bands. And then we would go to the record store and to the different venues in town and just put the fl yers up. Just to see if anyone would talk about them. In ’94 I started putting up all these fl yers that said, “Swearing at Motorists lo-fi recordings 1994” because I did have a little label called lo-fi ; it was all cassettes, and I did Guided by Voices’ fi rst live album on it, and a bunch of local stuff, and a lot of found sound stuff—I was really into that kind of thing. But then people started talking about this band like, “Who is this Swearing at Motorists band, they’ve got cool fl yers, but where are their records and when is it coming out?” A few months after we had done that, Neil had said, “Hey man, I want to hear some of the music you’ve been recording at home.” So I went to Kinkos and made a cover with a band photo and everything, made a dub of some of the songs and gave it to him. And then I didn’t seen him in a few days, and that weekend I was in the bar and a third friend came up and said, “I love your band!” I was even thinking like, “What are you talking about?” “Swearing at Mo-torists!” “Ohhhh…” “Then a couple weeks later, Don Thrasher and I—I invited him over because we kept seeing each other at all the same shows and we would always be hanging out and smoking out in the basement of Trader Vic’s record store. He was like, “Yeah, I heard you’ve been making some music, who’s playing drums with you?” And I was like, “Uh no one. Tim (Taylor) from Brainiac played on one track, but if you’re interested why don’t you come hang out.” He did, he came over, and the fi rst day he came over we recorded a song called, “New Teen Anthem.” Then we ended up playing together for the next four or fi ve years. buzz» Why just a two-piece? Did you ever think about expanding it further than that?DD» No, at the time all my friends that were bass players were a little bit busy. Everyone I knew was in bigger bands. I can’t ask Kim Deal to be my bass player. I can’t ask Greg Demos from Guided by Voic-es to be in my band. I can’t ask Juan Monasterio from Brainiac to be in my band. All the friends I knew that were playing bass just weren’t available. And also, the fi rst year and half we existed as a band we were just getting together, getting stoned and making songs up. Most of the fi rst record—I don’t know if any of those songs have been played live until this year. We’re going to do some for the 20th anniver-sary; we’ve learned to play some. OK, I’m looking at this (picks up fi rst record) out of the 12 songs on the fi rst record only three of them have ever been played live. And none of them were ever played live in the year or two after the record came out.

Continue reading on page 19

Courtesy of Swearing at Motorists.

6 buzz March 13-19, 2015

MASHAWI MANIAKEYURI PARMAR

CHAMPAIGN-Urbana has quite a large variety of inter-

national restaurants but, surprisingly, not many Mediterranean choices. Mashawi Grill, one of Green Street’s newest additions, looks to target that vacuum and bring greater dining variety to Campustown.

As I entered the restaurant, located in Q Smokehouse’s former spot, I was struck by its pleasant and welcoming ambiance. The color scheme was a unique pairing of deep orange and mossy green, with a brick wall rounding out the establishment’s casual feel. The seating at the restaurant is the standard, utilitarian blend of wood and metal seen at other nearby busi-nesses, like Chipotle, but one that fi ts the atmo-sphere well. My guests and I arrived at Mashawi Grill around 7 p.m. on a Sunday night and found the restaurant bustling with activity.

The appearance and flow of the ordering area keeps much of Q Smokehouse’s former design and is also similar to other fast casual restau-rants such as Noodles & Company and Panera: Simply place your order at the register, take your ticket and keep an ear out for when your

number gets called. The employees, it must be said, were very enthusiastic and friendly, proactively asking me and my guest if we had any questions about the menu and whether we had dined there before. All of the items are very affordable to the average college student, with sandwiches under five dollars and most of the entrees nine dollars or less.

Each of us ordered and then headed upstairs to Mashawi’s second level, where there is a much wider array of seating than the few tables scat-tered around the ground fl oor. The area upstairs had much of the same color scheme as the rest of the establishment but no other forms of deco-ration yet. Although it was markedly simple in its design, the second story was very spacious and had a homey feeling because of the carpet-ing. Further, while climbing stairs with a full tray of food can sometimes be precarious, Mashawi Grill’s servers do an excellent job of getting your order to you regardless of which area you sit in. After about a 10-minute wait, a server brought our trays of food up to us.

We ordered a variety of items off the menu beginning with the appetizer. I have had a fair

amount of Mediterranean food and love baba ghanouj, but I decided to try something new. So, instead, I ordered the motabal ahmer. Both of these items are eggplant dishes, but the motabal ahmer is mashed grilled eggplant with tomato, parsley, cilantro and spices that is eaten as a dip with pita. This dip was very tangy, vibrant and tasty, with the freshness of the ingredients read-ily apparent. Although it was chunky and did not look extremely appealing at fi rst, the taste more than made up for it. It was delectable and not like anything I have tasted before.

For my main course, I ordered the falafel sand-wich–which actually is served more in the form of a wrap. The wrap was covered in wax paper, giving it a crisp, appealing look and ensuring as little food hits the fl oor as possible. There were vegetables and hummus included inside, and the outer shell of the wrap was grilled and crispy. The sum of these fresh ingredients was a unique texture and unlike any wrap I have had before. The fi rst bite harmoniously included all the ingredients and was very satisfying. Although I had expected my falafel to be in pita bread, I was not disappointed. Accompanying my sandwich, I ordered Mashawi

Grill’s yogurt salad, a mix of cucumber, garlic, mint and yogurt. Not only did the salad pop with vibrant, bright fl avors indicative of the produce’s freshness, but I dipped my wrap into the yogurt and found it added even more fl avor to the already stellar wrap. It was an intriguing contrast of cold and hot temperatures, and truly marked that the salads on the restaurant’s menu are more than just afterthoughts.

My guest had ordered a shish kabob sandwich, which looked similar to the falafel sandwich but included marinated beef. This had a little more spice to it than the falafel, but we agreed that both were delicious.

This restaurant is a remarkable addition to Green Street. The food is extremely affordable, authentic and delicious. There is a lot of variety in the menu depending on what one is in the mood for, and the customer service is also promising. This is defi nitely a restaurant I would go to regu-larly and believe many students would enjoy their experience at Mashawi Grill as well.

Located at 617 E. Green St., Mashawi Grill is open daily from 10 a.m. to 10 p.m.

Hummus and baba ghanuj at Mashawi Grill. Champaign, IL. Photo by Diana DiggsA feast of falafel sandwich, hummus, baba ghanuj and pita

bread at Mashawi Grill. Champaign, IL. Photo by Diana Diggs

8 buzz March 13-19, 2015

WE LOVE SEAN

BACARObuzz

DININGGUIDE

2015

Arguably the home of the most refined and creative food in all of CU, Bacaro celebrates local ingredients with an authentically simple Italian twist. A gorgeous bar and carefully curated selection of wines build a blissfully romantic atmosphere hard to find anywhere else in town. Given the emphasis on what’s freshest, it’s hard to know what exactly will be on the menu when you visit, but chef/owner Thad Morrow’s seafood and steak preparations can always be trusted to thrill.

–Paul, “The Carnivore”

Bacaro exceeds in fine dining with exceptional service, atmosphere and a commitment to first-rate fare. The restaurant collaborates with 12 local and sustainable farms to bring a classic farm-to-table menu using only the freshest ingredients. The chefs focus on simplic-ity rather than masking dishes with an array of spices and additives resulting in a healthier, higher-quality meal. Indulge in the buttered beets, wild striped bass with stewed brussels sprouts, mushroom ragu, charred garlic vinaigrette paired with a large glass of Italian wine.

–Amirah, “The Health Nut”

March 13-19, 2015 buzz 9

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THE BREAD COMPANYBANGKOK THAI & PHO 911

With unmistakably full-bodied flavor reinforced by generous amounts of piquant chili flakes, Bangkok Thai’s dishes never fail to satisfy. Inexpensive staples including the Pad Ke Mao, Basil Chicken, and Yellow Curry put your spice tolerance to the test and effortlessly turn unfamiliar ingredients such as fish sauce and lemongrass into comforts regardless of what part of the world you are from. Combined with an unassuming atmosphere Bangkok Thai provides the ideal backdrop for a relaxed meal with good friends.

–Shruti, “The Ethnic Eater”

Reliable, delicious Thai food that gets served up in the blink of an eye for a very reasonable price. Seven different types of pho each only cost $8.95, with other Thai noodle soups and Tom Yum for even less. Classic Thai dishes from Pad Thai and Pee Kee Mao to all varieties of curry under the rainbow cost just $7.95 (a dollar more for shrimp), with daily deals giving even more reason to stop by.


Tucked away on Goodwin in Urbana, The Bread Company is one of those spots I never discovered until recently in all my years as a townie. When my friends and I visited a few weeks ago for lunch after a snowy trek across campus, a crackling fire, mismatched chairs, and warm red and yellow walls greeted us. A chalkboard menu behind the counter boasted 19 sandwich options (all served on fresh-baked bread), along with soups and salads. I sampled the Pear sandwich—served toasty with gruyere, caramelized onions, and walnuts—and the special, a Cuban with ham, swiss, pickles, and honey mustard. Light and buttery, the grilled bread on both sandwiches had just enough crispy bite. Sandwiches were served with arugula salad garnished with red onions and zesty-sweet vinaigrette. Perhaps one of CU’s best kept secrets, The Bread Company is certainly one worth spreading.

–Madeline, “The Townie”

A family owned establishment, The Bread Company on Goodwin is a lovely Swiss bistro that prides itself in baking fresh bread every day. Inside, chalkboard menus and mismatched furniture invite guests to sit down and leisurely converse over a warm pot of decadent chocolate or gooey gruyere fondue. Largely inspired by Italian pasta and pizza, dinner items at the Bread Company are both thoughtful and imaginative. Buttery goat cheese croquettes with strawberries & wild honey alongside wine and any one of the gourmet pizzas would make a simply dreamy dinner.


10 buzz March 13-19, 2015

I wanna swing

ORIGINAL SICILIAN PAN PIZZA WITH CHEESE

Small $10.20 Medium $13.35Large $18.10Extra Large $23.00Party Size $28.65

PIZZA TOPPINGS

PepperoniSausageBaconAnchovyOnionGreen PepperMushroomGreen OliveBlack OliveFresh GarlicPepperocini PepperTomatoSpinachZucchini

ALL AMERICAN THIN PIZZA WITH CHEESE

Small $9.40Medium $11.90Large $15.55Extra Large $20.45Party Size $22.85

SUPER STUFFEDPIZZA WITH CHEESE

Small $11.95Medium $15.50Large $21.10

WE ALSO SERVE

pizza by the slice, frozen pizzas, salads, appetizers, italian dinners and cold or hot Italian sandwiches.

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PIZZA SERVINGS

Small Serves 2 Medium Serves 3 Large Serves 4 Extra Large Serves 5 Party Size Serves 6

BUNNY'S

COURIER

Located right by local favorite Black Dog Smoke & Ale House, Bunny’s Tavern is a dive bar in the best sense of the term. Pretzel bites, habanero poppers, golden fried chicken wings and fried mac and cheese introduce a menu filled with hearty, crowd-pleasing burgers, hot dogs (with chili and cheese of course) and other sandwiches. Weekly specials like smoked wings, bacon wrapped shrimp and beef tacos give diners a reason to keep coming back, but Bunny’s Porker–a quarter pound burger topped with seared pork belly, barbecue sauce and cheddar–is always hard to turn down.


Bunny’s Tavern is a prime pick if you’re looking for a good hamburger, saucy wings, thick-cut fries and draft beer. Starting in 1936, the original location is still standing and a favorite among locals looking for classic American fare. However, with a sandwich named the Fatty Melt and half the menu items deep-fried, Bunny’s is not the place for those counting calories. The healthiest option on the menu looks to be the grilled cheese and side salad. Hold the dressing.


As an old soul, I can’t get enough of Courier Cafe’s old-time feel and down-home, honest to good-ness eats—and neither can the throngs of locals who file in and out each week. While the wait might take a while, the crowds speak volumes for this historically rich Urbana favorite. Once the home of The Courier newspaper, the restaurant retains elements of classic charm while delivering top-notch breakfast, lunch, dinner and desserts. For breakfast, try the sweet, light Almond French Toast or for a savory option, the Cha Cha Charitos—grilled black bean patties and egg whites stuffed into whole-wheat tortillas and served with tomatoes, chihuahua cheese and salsa verde. For lunch, go for the classic combo of a burger and a milkshake. Generous hand-dipped shakes—arguably the best in town—come in tall, icy glasses, along with a second cup to hold extra shake.


Established in a historical building previously home to Urbana’s Courier Newspaper, the Courier Café pays tribute to a bygone era. Here, non-residents and locals alike can gather to casually browse charming antiques while chowing down on some of the best breakfast platters in town. Courier classics include the hearty Spanish omelet stuffed with chorizo and chihuahua cheese as well as the monstrously meaty Dagwood sandwich. Of course, to ensure a sweet ending the Courier Café also serves patrons their downright yummy hand dipped milkshakes.


March 13-19, 2015 buzz 11

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DANCING DOG

Vegan food so fresh and thoughtfully made that it even melts the heart of a tried and true carnivore. The Daily “Soup of the Dog” as well as the Dancing Dog nachos are both surefire ways to start your meal and shining representations of how the kitchen lets fresh ingredients take center stage. The restaurant does some great things with tofu and other vegan meats, but the roasted veggie sandwich and vegetable lasagna are a true testament to how hearty and flavorful expertly prepared vegetables can be.


The Dancing Dog Eatery has a completely vegan menu, but don’t let that deter you. Where they lack in meat, they make up for in taste. This healthy establishment offers breakfast, lunch and dinner along with a juice bar. Regulars swear by the tofu scramble burrito wrapped with black beans, roasted potatoes, cheeze, salsa and house-made guacamole—basically heaven on a plate. Other favorites include The Dancing Dog tacos and veggie chili. In addition, their juice bar serves up freshly made juice and smoothies packed with vitamin-filled fruits and vegetables.


DESTIHL

Since Destihl came to Champaign in 2011, many locals have embraced it as a favorite downtown dining destination. Almost every time I mention dinner out, townies and students alike include Destihl in their top three options. Despite an unfortunate experience with a fish dinner that fell far below expectations, Destihl redeemed itself somewhat in my opinion when I gave it a second try for lunch. I wouldn’t mind heading back to Destihl on a chilly day to warm up with soup and a sandwich. Splurge on the rich, creamy Three Cheese & Ale soup or check out Destihl’s spin on the reuben—pastrami, swiss, sauerkraut and spicy whole grain mustard, all served on cranberry nut bread so good you’ll almost want to ditch the toppings and eat it by itself.


A combined microbrewery and restaurant that crafts playful but refined American comfort food. Destihl’s wide range of appetizers and small plates is well worth delving into, with beer-battered bacon with maple chipotle sauce, chorizo-stuffed dates and reuben egg rolls being stand out favor-ites. Entrees range from green chili pork mac & cheese to a wagyu beef burger and brewmaster’s pizza with ancho chicken and Andouille sausage. However, those with the appetite for it should aim for the classics like meatloaf, braised pot roast and Thai fried chicken.


12 buzz March 13-19, 2015

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ESCOBAR'S

Welcoming guests with a cheerful blue and orange interior, Escobar's serves up attractive dishes with a contemporary Latin fl are. Commonly raved about courses include grilled meat dishes such as the Hanger Steak Asada as well as the deeply fl avorsome seafood paella known for its bounty of tender scallops, shrimp, muscles and lobster. Furthermore, convenient hours allow this restaurant to subdue cravings at any time whether you’re in the mood for brunch, lunch, early dinner or regular dinner. Lastly, Escobar's provides charmingly quaint outdoor seating reserved for Champaign’s warmer months.


Bright, fresh Latin American fl avors in a supremely comfortable setting. Start with panko-crusted calamari, duck-confi t taquitos or pulled pork nachos, each a clever riff on familiar fl avors. The list of entrées may not number more than a dozen, but they’re each beautifully crafted and balanced, particularly the hanger steak asada with fajita vegetables, mint and tarragon marinated rack of lamb and seafood paella with scallops, clams, mussels and shrimp.


GOLDEN HARBOR

Variety is the name of the game at this BYOB Chinese restaurant, and Golden Harbor does so many things so very well. Though the restaurant’s menu spans multiple pages and many hundreds of options, a simple, quick ticketing system and the organization of dishes by numbers keeps food fl ying out of the kitchen at an impressive speed. It must be stressed that there is quite truly something on the vast menu for everyone, but the green beans with shredded pork, pork belly buns and both Peking duck preparations are especially delectable.


Golden Harbor is authentic Chinese food at its best in CU. While the menu can be daunting at fi rst, the wide variety of dishes allows for a good amount of healthier, vegetarian options. Golden Harbor offers numerous different tofu dishes including soft and fried varieties that come with vegetables or basted in sauce. The crispy tofu (signature tofu) is a customer favorite. Along with tofu, the dry spicy green beans (can be ordered with or without pork) and lotus paste buns are always on my shortlist of items to order.


March 13-19, 2015 buzz 13

KAMAKURA

Go easy on the hairspray before you head to Kamakura. At the teppanyaki grill, you might find a chef juggling eggs, chopping up veggies at breakneck speeds, or setting an onion volcano ablaze—all right at your table. Kamakura doesn’t just make an entertaining dining scene. Chefs give a great show, but they also serve up a mean meal. Teppan dinners are served with soup, sautéed veggies, steamed or fried rice, salad, and your choice of meat or seafood for between $15 and $30 depending on your protein option. I’ve tried the chicken and steak, both served up well seasoned and still sizzling from the grill. For the food and the fun, Kamakura secures a high spot on my CU dining list.


By far, Kamakura’s most unique quality is its Japanese teppenyaki style grill, which entails watching chefs prepare a seared protein entree of your choice while they simultaneously perform interactive tricks. Essentially, you get a dinner and a show, which makes Kamakura a nice birthday destination. Additionally, it offers quality sushi, nigiri, and bento box meals. Finally, Kamakura scores points for its green tea ice cream, which is a refreshingly delicate and balanced dessert. Combined with a pleasantly tidy dining area, and personable tappenyakki chefs, Kamakura is a respectable dinning choice overall.


MANOLO'S

When I first sank my teeth into a slice of Manolo’s cheese pizza a few weeks ago, I couldn’t help but wonder what else I’ve missed out on after all these years in CU. Every bite of the giant slice held an ideal balance of thin, bready crust, tangy sauce and cheese, all accompanied by a hint of basil. I can’t wait to try Manolo’s more adventurous pizza options, like Spicy Vegetarian Curry, Apple Butter Bacon or Cuban Black Bean. A great place to grab a bite on the go, Manolo’s offers pizza by the slice as well as 25 spins on the empanada—a flaky, buttery turnover packed with almost any flavor combo imaginable. I sampled two dessert empanadas, one oozing with apple pie filling and the other stuffed with decadent chocolate brownie and caramel. Just 23 more to try …


For a convenient grab and go bite off of the main Quad nothing quite compares to Monolo’s. This indispensable campus eatery offers time crunched students a vast selection of handmade specialty pizzas and empanadas that appeal to every palate. Noteworthy menu items include the Spotted Goat pizza slathered with creamy garlic alfredo and topped with tangy gorgonzola as well as the lip smacking BBQ Meat Pizza. Not to mention, Monolo’s crisp golden brown empanadas chockfull of anything from classic pepperoni to the San Telmo Pollo’s distinct Argentinian spice blend are sure to satisfy a diverse collection of tastes.


14 buzz March 13-19, 2015

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ORIGINAL PANCAKE HOUSE

During my childhood, many a Saturday morning were spent enraptured in the wonder of the Original House of Pancakes. Despite the agonizing wait for seats at this bustling joint, all pain would melt away the moment a pile of fluffy pancakes appeared before me in all its steaming glory. Now, even as a reasonable adult with a much more rational view of the culinary world, I still dream of experiencing OHOP’s light, buttery-sweet flapjacks accompanied by a cold glass of freshly squeezed orange juice. Besides the wait, the most difficult part of dining at OHOP arrives upon deciding which cakes to choose—from chocolate chip beauties buried beneath a mountain of whipped cream to flapjacks bursting with fresh blueberries, no choice is a wrong one.


Original Pancake House is hands down the most satisfying and wholesome American break-fast in CU. Everything on the menu is delicious and always perfectly prepared. However, keep in mind their portions are huge and it’s smart to split an omelet or pancakes between two people. Order freshly squeezed orange juice or coffee to start, (they’re great about refilling your cup of coffee) and my favorites include the western scramble, corned beef hash, Dutch baby and any of the pancakes.


PEKARA

When I step into Pekara, I go wide-eyed like a kid in a candy shop. This cozy downtown bistro and bakery boasts a picture-worthy display of fresh, European-style baked goods that taste as scrump-tious as they look. For me, an ideal morning of window- shopping in downtown Champaign starts with a visit to Pekara for a frothy cappuccino served in a giant white mug and a pastry. If you can unglue your eyes for a moment from the array of cookies, croissants, cakes, you’ll see that Pekara also offers a menu of delicious soups, salads, and sandwiches. For lunch, try the Cuban, served hot on bread baked in house, or the creamy Roasted Red Pepper and Smoked Gouda Bisque.


There’s no better bistro than one that bakes all their own breads and sweets fresh daily. Delicate omelets and both sweet and savory crepes help start the day out right, but Pekara truly excels in crafting hot sandwiches that marry fresh ingredients with their equally fresh buns. Both the Cuban, with ham, pulled pork, swiss and mustard on authentic Cuban bread, and the Beef au Jus, thin slices of roast beef and swiss on baguette served with aus jus, make for two of the best lunches in CU.

– Paul, “The Carnivore”

March 13-19, 2015 buzz 15

But simplicity can be diffi cult. That’s why we offer a smaller menu that’s designed to make coffee fans of all walks of life happy. We use multiple brewing styles and years of experience to bring you something different.

PIZZA M

Offering customers an assortment of artisan pizzas with crisp, made-from-scratch crust and high quality topping ingredients, Pizza M raises the standard for Champaign-Urbana dining. Unwavering favorites include the Pear and Brie and Sugar Bear pies, but Pizza M still makes ef-forts to experiment with new imaginative topping combinations such as bacon, portobello, and pepperonci with BBQ sauce. Additionally, Pizza M has a pleasantly casual atmosphere that suits any crowd for any occasion. Not to mention, Pizza M is an active community member hosting weekly trivia and special event nights.


Pizza M in downtown Urbana is known for their gourmet, artisanal and unique pizzas that are in-credibly delicious. Matt Kitzmiller, the brains behind the pizza, uses only the freshest, locally sourced ingredients to create his thin-crust pies. Popular pizzas include The Abbi, The Sugar Bear and The Pizza M classic. Also, check out Pizza M’s Facebook page to see the specials for the day.


RADIO MARIA

I recently went to Radio Maria to celebrate my birthday. Twice. This swanky downtown Champaign locale serves a top-notch brunch, but also works the evening scene with dinner, drinks, and an innova-tive tapas menu, making multiple visits a necessity. For brunch I tried the Garden omelet, bursting with fresh veggies and creamy goat cheese and served with crispy house potatoes and warm beer bread. If I could eat only one thing for the rest of my life, I would choose this. In reality, though, I love trying a bunch of different dishes, which makes tapas at Radio Maria the stuff of dreams. Prices and portions generally make two or three dishes per person reasonable (meaning the more friends you have, the more dishes you get to try). I enjoyed the fried artichoke hearts and the arancini, fried risotto balls stuffed with mozzarella and topped of with spicy tomato sauce. For the adventurous foodie, Radio Maria’s creative menu offers infi nite expanses of culinary exploration.


Projecting a whimsically youthful air yet still retaining a certain dimly-lit coziness, Radio Maria pulls of the tapas concept exceptionally well. By arranging chef inspired tapas tasting menus, customers can sample a variety of scrumptious aesthetically pleasing morsels ranging from tender lamb meatballs to cheesy arranchini. Radio Maria also serves lovey recreations of ethnic cuisine such as the “Green Curry Hot Pot” with ripe avocados and fl uffy coconut jasmine rice. In addition, Radio Maria supports sustainable ingredients sourced from the Midwest region and strives to draw its inspiration from in-season produce.


16 buzz March 13-19, 2015

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SUSHI KAME

Whereas Sakanaya brings the flash to CU’s sushi scene, Sushi Kame is the traditional, reli-able mainstay. A comfortable, quiet setting and attentive service complement the freshness and simple elegance of the downtown spot’s sashimi, nigiri and wide variety of unique hand rolls. Prices are generally a bit cheaper than its competitor, but those looking to indulge should opt for the University Roll, a combination of eel, tuna, shrimp and crab as good as any other sushi in town.


Sushi Kame highly values quality and traditional Japanese style above all else. The dishes are not fussy or pretentious, but are simple and skillfully assembled. Their sushi is not masked or weighed down in thick sauces or toppings making them light, airy and a healthy choice. I suggest the dragon, unagi and spicy tuna rolls or the teriyaki salmon bento box.


TACO MOTORIZADO

Among one of Champaign-Urbana’s best delivery restaurants, Taco Motorizado never fails to economically satiate a Mexican food craving. Commendable guacamole accompanied by freshly fried and seasoned tortilla chips makes a great starter before digging into a filling veggie torta. Else, swap the torta for some signature tacos topped with sweet caramelized onions and cubes of peppery marinated pork. Also, customize your tacos either Mexican style with cilantro and finely diced yellow onion, or make it American with tomatoes and lettuce. Finally, if you’re feeling adventurous order one of Taco Motorizado’s beef tongue tacos.


A little taco truck that you should definitely not underestimate, Taco Motorizado draws lines at lunchtime with unpretentious but perfectly executed Mexican fare. Carne asada, chorizo, pastor and chicken tacos are all excellent, served on either corn or flour tortillas with Mexican (cilantro and onions) or American (lettuce, tomato, and onions) accompaniments. However, for those brave enough to try them, the lengua–or beef tongue–tacos are undoubtedly the best and a true testament to truck’s authenticity and finesse.


March 13-19, 2015 buzz 17

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TIMPONE'S

Homey Italian food in a setting that calls back to the little Italian places your parents used to take you. Look for classic dishes like Fritto Misto (a combination of fried shrimp, bay scallops, calamari and zucchini) alongside more refi ned offerings like Blue Point oysters with melon granita and fi g pizza with smoked prosciutto, imported gorgonzola, leeks and arugula. The kitchen’s most magical dishes–like a Chianti-braised beef short rib and a bacon-wrapped duck breast with cherry pork sausage stuffi ng–lie somewhere in between, interpreting classic dishes in bold, new ways.


Timpone’s is classic Italian with big portions, an extra heaping of sauce and fi lling entrees. They offer a wide variety of selections ranging from traditional pizza and pasta to ahi tuna with shrimp or pork tenderloin with butternut squash. Most of their entrees are quite heavy and elaborate, so if you do eat at Timpone’s, try ordering salmon or polenta and stray away from the heavy sauces and breaded chicken.


WOORI JIB

An in house grill combined with authentic Korean cooking make Woori Jib a truly outstanding campus eatery. Because of the grill, Woori Jib serves tender meats with incredible depth of fl avor. Popular menu items are the soy marinated mixed grill dish called galbi and the classic BBQ beef bulgogi. Another unique favorite is the soondubu jjigae which is a hearty tofu stew with plenty of hot Korean chili paste. Apart from the fl avor rich meats, Woori Jib always grants customers large, fi lling portion sizes.


Though the kitchen is rather cramped and the service can be impersonal, Woorijib is unerring in serving perfectly seasoned, hearty traditional Korean favorites. With an order of bulgogi cost-ing just $7.99 and most noodle dishes and soups ranging between $5.99 and $6.99, the food is supremely affordable for how fresh and delicious it is. For those looking to truly feast, a large order of the Korean short ribs costs $13.99 and comes with soup, kimchi, rice and sauce–a complete and hugely satisfying meal you’d be thankful for anywhere.


18 buzz March 13-19, 2015

March 13-19, 2015 buzz 19

KRANNERT CENTERFR MAR 13 »

10AM Dance for People with Parkinson’s // Marquee

7PM Studiodance I // Dance at Illinois

7:30PM Sinfonia da Camera: A Chamber Music Potpourri 7:30PM ’Tis Pity She’s a Whore // Illinois Theatre


SA MAR 14 »

10AM Day of the Drum: Crafting Project // Marquee

11AM Day of the Drum: The Billy Jonas Band // Marquee

NOON Day of the Drum: Ayodele Drum and Dance // Marquee

1PM Day of the Drum: Abbos Kosimov, doira // Marquee

2:15PM Day of the Drum: UI Percussion Ensemble // Marquee

2:45PM Day of the Drum: UI Steel Band // Marquee

3:15PM Day of the Drum: Rocky Maffit and Friends // Marquee

3:45PM Day of the Drum: Crosspulse Duo // Marquee

4:45PM Day of the Drum: Marching Illini Drumline // Marquee

5:00PM Day of the Drum: Rocky Maffit and Friends Finale // Marquee


7:30PM Day of the Drum: Kodo One Earth Tour 2015: Mystery // Marquee

7:30PM ’Tis Pity She’s a Whore // Illinois Theatre


SU MAR 15 »

2PM Dessert and Conversation: ’Tis Pity She’s a Whore // Illinois Theatre

3PM Concerto Urbano // School of Music

3PM ’Tis Pity She’s a Whore // Illinois Theatre

TU MAR 17 »

6PM Krannert Center Student Association General Meeting

WE MAR 18 »

4:30PM Music of the Middle East: A. J. Racy in Concert with Omar al Musfi on Percussion // School of Music

7:30PM BASETRACK Live // Marquee

TH MAR 19 »

5PM Krannert Uncorked with the LaMonte Parsons Quartet, jazz // Marquee

5:15PM Uncorked and On Topic: Humor // College of Fine and Applied Arts

7:30PM Cameron Carpenter, organ // Marquee

FR MAR 20 »

7:30PM UI Wind Symphony // School of Music

SPONSORS MAKE IT HAPPEN. THANK YOU.

View events, download programs, find what’s free: KrannertCenter.com/MakePlansDISCOVERMORE!

buzz » Why did you not play those songs initially?DD» When (the band) first started, it was me either staying late at the studio after work, mess-ing around. Or coming home after the bar at two or three in the morning, stoned and drunk and getting out my emotions on the four track. Or waking up the next day and dealing with what had happened to me the night before on the four track. It was more combination of a therapy and learning to become a a better recording engineer. Then when Don started playing with me, it was more of a social thing. I’d say, “Come over, let’s rock!” And he would come over and we would just jam some, and then we would come up with a song on the spot and record it. It was a thing to do. Next time he would come over we would do it again. I was really busy recording bands and doing sound at Canal Street Tavern, it just never dawned on me. I didn’t have an idea like, “Oh, I want to be in this band.” We released this first thing, this cassette was a self-release because we were like, “Well, we are a band, and people keep asking us if we have a tape or anything,” so we made one. Then someone heard some songs and said, “Hey, I want to put out a seven-inch.” That was the guys from Spare Me Records in New York. It was in ’96 when our first seven-inch came out, and when we had turned in the record and started telling people, “Yeah, we have this record coming out in a couple months.” People were like, “Aw yeah, who’s play-ing the release party?” And then I thought about it like, “Oh, I hope we can play the release party.” To that point I couldn’t even play guitar and sing at the same time. The band had existed for almost two years, but I had never sang and played guitar at the same time. It was always overdubbed. So then what happened was we realized, “Oh, were going to have a release party we should be able to play at our own party, maybe since I’ve never played guitar and sang at the same time, I should learn.” And that’s what we did. It was no problem for the drummer obviously, but for me it was a really hard task. buzz »You mentioned your goal of becoming a better engineer; how has that happened over the past 20 years? Or how have things changed between producing your self-released debut to putting out While Laughing, The Joker Tells the Truth, with its three studios, two engineers and eight-year production time?DD» In those eight years off, I was busy not only raising my son, but earning money by being the sound engineer for Brian Jonestown Mas-sacre, Crystal Castles, Rocket From The Crypt, The Hot Snakes, Blonde Redhead, Guided by Voices—I’ve worked with amazing bands. It was all via word of mouth, working with differ-ent people. People enjoyed what they heard me doing on record and asked me to go on tour with them via recommendations from other bands. It just kept growing.

Continue reading at www.readbuzz.com

20 buzz March 13-19, 2015

xxx

GET READY FOR ‘TIS PITY

BY SHIVANI DHARMASANKAR

Editor’s note: the following article contains spoilers.

THE opportunity to direct a revenger’s tragedy is a rarity in the world of show business—

or so says Chicago-based director William Brown. Brown was invited to direct John Ford’s famous play ‘Tis Pity She’s a Whore at the Krannert Center for the Performing Arts.

The play was completed and initially performed around 1630 and tells the tale of two siblings, An-nabella and Giovanni, who fi nd themselves deeply attracted to one another. They make a regret-table decision that results in Annabella carrying Giovanni’s child. In an effort to avoid the scandal that would ensue if the public were to fi nd out, Annabella marries another man, Soranzo. Unfor-tunately, Giovanni is unable to put his sister out of his mind and (acting on his passion) murders her and Soranzo. Passion, incest and pregnancy out of wedlock: given the fact that this play was originally performed in the 17th century, it can naturally be assumed that audience members were aghast, due to its incestuous and sexual content.

When asked about the play itself, Brown is full of admiration for the tale, referring to it as, “mag-nifi cent…modern, muscular.” He also references the timelessness of the play. As mentioned above, when the play was originally performed in approx-imately 1630, it was met with alarm. Brown said that the play is similarly “shocking” for audience members in this day and age, suggesting that it is more so the content, rather than the general time period, that makes this play controversial.

This notion is further supported by the fact that Brown’s production at Krannert is set in the pres-ent instead of the 17th century. It is the plot itself that carries the seed to entice horrifi ed reactions from the audience members. The vernacular in which this reworking of the script is written has, “a new intimacy, immediacy,” said Brown. This helps to make it an “accessible play.”

In regards to Krannert’s production of Tis Pity She’s a Whore, Brown has nothing but praise for the production staff, cast and crew. Having previ-ous professional experience with graduates from the University of Illinois’ College of Fine and Ap-plied Arts, Brown was incredibly pleased to work, once again, with, the “smart, skilled, courageous

actors” in the program. Given the content of the play - including this production’s inclusion of nu-dity - courage is defi nitely something that the performers need an abundance of.

When asked about the scenes that Brown had most looked forward to directing, he mentioned many scenes in the fi nal half of the play: party scenes. The scenes are very contradictory; one of which is a birthday party that sets the stage for a murder. “The scene is very ‘country club.’” Brown said. “[The actors are] singing around a piano and pastels. And there’s literally a gallon of blood.” Not the typical expectation of a birthday, but precisely the sort of expectations one should have when reading a work by John Ford.

The other party, which actually depicts a wed-ding reception, occurs earlier in the play and involves extensive work involving lighting and music. Within this scene, Brown incorporated music composed by his nephew for the moment when Hippolita (a woman who had previous in-timate relations with Soranzo) sings to Soranzo following his wedding. Unfortunately, this scene also marks the fi nal moment of Hippolita’s life and the fi rst of many deaths.

While the content of the play is fascinating in and of itself, Brown’s process, as he transforms a script from one medium (that of the written word) to another (performance art), is also intriguing. Brown is unable to characterize one decision as more important than another. He explains that the process of transforming a script is very task-ing and demands many diffi cult decisions from a director, that one could not possibly be ranked above another. He stresses the fantastic assis-tance he has received from the actors, the lighting department and student designers. “It’s a beauti-ful production, thanks to their work,” he said.

Surprisingly, there have been many wonderfully scandalous written works from previous centuries that we are yet to discover and appreciate. The Krannert Center of the Performing Arts has de-voted months to one such work. Dare not let the opportunity to enjoy such a sinful masterpiece pass you by.

“Tis Pity She’s a Whore” will be performed through March 15. Tickets are $10 for University of Illinois students.

CRAFTING SOLUTIONS

BY JIMIN SHIM

Champaign County has the third-highest pover-ty rate in the state of Illinois. Translated into num-bers, almost 33,000 residents—or 16.5 percent of the population—experience food insecurity each month, meaning they don’t know where their next nutritious meal will come from.

Fortunately, there’s a way to help. This Satur-day, March 14, the Wesley Student Center will be hosting a Spring Craft Show from 10 a.m. to 3 p.m., with all proceeds going to the local Wesley Food Pantries and Illini Fighting Hunger (IFH) organizations. The event will take place at The Wesley Foundation, located at 1203 W. Green St. in Urbana.

The Wesley Food Pantry tackles the issues of hunger and food security in the community by providing anywhere from 800 to 1,800 people with access to food to feed their families and make it to the end of the month. On the third Thursday of each month, food is served to those in need. This past year, Wesley Pantry started another pantry at Parkland College, where it is held weekly and gives out food to students and others in need.

Illini Fighting Hunger is a student-led organiza-tion with a similar mission. IFH addresses the issue of hunger by focusing on food repackaging events, where volunteers use IFH equipment to package bulk-bought food into smaller portions and then assisting in getting these packages out to those in need in both the Champaign-Urbana area as well as throughout the rest of Illinois.

Thirty-two vendors will be in attendance, cov-ering a vast array of unique crafts and mediums. “We’ll have quite a few jewelry vendors—some of them work with recycled jewelry, others are handmade jewelers, there’ll be a braided leather jeweler. We’ll also have a couple of painters, a couple of still life painters (who) will be here. We’ll have freelance photography; a fl orist is coming. We have some needlepoint and knit-ting, a couple of woodworkers, one person that makes wooden plaques, and there’s also a cou-ple of leather-related crafts that are going to be here,” said student Rose Craig, peer minister at the Wesley Foundation as well as the organizer of the Craft Show.

Registered crafters from the Champaign-Ur-

March 13-19, 2015 buzz 21

Ball is life

by Matt Jones “Know Now!”--and now you know.JONESIN’

Across 1 Go out

4 Faddish 1990s collectibles

8 Hawke of “Boyhood”

13 Bovine opinion

14 “Head Like ___” (NIN song)

15 A nephew of Donald

16 AM drinks

17 Looked longingly

18 Checkout line count

19 Comedian Garofalo gives negative feedback?

22 Least tropical

23 Execute perfectly

24 Topeka residents provide instructions?

30 “This ___” (1979 hit)

31 One of The Judds

32 Schnitzel stuff

36 “South Park” surname

39 Period of silence

40 Appearance at home?

42 2010 Apple release

44 Brew inspired by a fictional search engine on “The Good Wife”?

50 Not quite the leader

51 Yuletide refrain

53 Grammy category for five-year-olds?

57 “Beer Barrel” dance

58 Actor ___ William Scott

59 “Get it, man?”

60 Herb in pesto sauce

61 “All My Children” femme fatale

62 Prefix before brow

63 Needed a bath badly

64 40-yard race

65 Longfellow contemporary

Down1 Modern pictograph

2 “___ Horseman” (title character voiced by Will Arnett)

3 1990s conflict site

4 Imaginary figure

5 Move like The Blob

6 “By the Time I Get to Phoenix” singer Campbell

7 Car styles

8 Slurred speech?

9 All-out battle

10 A nephew of Donald

11 Uses a scope

12 “Dr. Mario” platform

14 “Open” author Andre

20 Ending for Hallow

21 “Boo-___!”

25 “Boiler Room” co-star Long

26 Reduce to essentials

27 Work the soil

28 Chanted syllables

29 Comedian’s forte

32 “Wet/dry” buy

33 Shakespearean suffix

34 “Aladdin” monkey

35 Glove material

37 Detox place

38 Size for some margins

41 Daytime fare with Sharon Osbourne

43 Troi on “Star Trek: TNG”

45 Sport-___ (4WD vehicle)

46 Gathered in a crowd

47 “Solve for x” subj.

48 Bedridden

49 Bad weather culprit, sometimes

52 Texas A&M player

53 Junk or dinghy

54 “Let It Go” singer

55 Giga- times a thousand

56 Je ne ___ quoi

57 “Downton Abbey” airer

©2015 Jonesin’ Crosswords ([email protected])

Stumped? Find the solutions in the Classifieds pages.

bana Craft League are among the vendors who will be in attendance, as well as people from the Metal Market, who do shows in Lincoln Square.

The Wesley Foundation is known for hosting an annual haunted house in the month of October but, due to fire hazards, was unable to host one this year. In order to have another means of fund-raising for the Food Pantry and IFH, Craig came up with the idea of the craft fair.

“The haunted house usually brings in thousands of dollars for our food pantry. So this is our way to try to make up for that fundraiser. This is our first year doing the craft fair; my mom has done them in the past and I had seen them before, which is where I got the idea,” Craig said. “We thought, ’What is something that we could get a large profit off of but that would also bring a lot of people in?’ We wanted to expose different people to the Wesley Center. We have various programs that usually have a similar or specific following, but we wanted something that would get new people in and expose more people to what we do. So this brings in a lot of people from the town that we normally wouldn’t have seen or met, and it will hopefully bring in outside people who haven’t been to Wesley before.”

Vendors rented a booth for the event, which is where the bulk of the fundraising money came from.

The rest will come from the suggested $2 entry fee that will be asked of attendees. With these efforts combined, the Wesley Foundation hopes to be able to raise its goal of $1,000. “For our first year, $1,000 would be amazing,” Craig said.

Vendors will get to keep their own profits unless they choose to donate it, and there will also be give-aways in which the vendors can participate. There will also be a general donation box for those who want to give more than the $2 suggested donation.

Given that this year’s Craft Fair goes well, the Wesley Foundation is hoping to be able to make it a semesterly event. “We talked about doing one each semester, maybe doing a holiday one geared more towards Christmas and then another in the spring,” said Craig, “We’d also offer a sort of loyalty registration for those who have already come, we would give them a discounted rate to come again. So it’d be really great to do it once every semester.”

Everyone needs presents during the holiday sea-son, and making your own ornaments or decora-tions would b e a great way to get into the spirit, so consider attending this year’s Craft Fair to help turn it into a biannual event.

The Spring Craft Show will take place at the Wesley Foundation (1203 W. Green St.) on March 14, from 10 a.m. to 3 p.m.

22 buzz March 13-19, 2015

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24 buzz March 13-19, 2015

MARCH 13-19, 2015

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COMMUNITY

MOVIES & TV

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MUSIC

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ARTS & ENTERTAINMENT

SUMMER SESSIONS STAR T MAY 18 AND JUNE 8.Start planning your summer now at harpercollege.edu/summer

SUMMER SESSIONS START BASETRACK LIVEWednesday, March 18; 7:30 p.m., Krannert Center for the Performing Arts; $10-38 ($15 for Veterans, active-duty military, and their families)

A multimedia show featuring photographs from journalists stationed in Afghanistan, a live score, and text adapted by Jason Grote to share the lives and stories of modern-day Marines and their families.

IT FOLLOWSFriday, March 20,The Art Theater Co-op; $8-9

PI DAY CELEBRATIONSaturday, March 14; 9:26 a.m.-5:35 p.m., Altgeld Hall (1409 W. Green St., Urbana); free

WONDER WOMAN: BONDAGE AND FEMINISM Saturday, March 14; 4-5:30 p.m., The Urbana Free Library (210 W. Green St.); free

COMIC BOOK CONVENTIONSunday, March 15; 10 a.m.-4 p.m.Wydham Garden (1001 Killarney St., Urbana); free

TEEN WRITER’S CLUBWednesday, March 18; 5-6 p.m., Douglass Branch Library (504 E. Grove St., Urbana); free

EUCHRE TOURNAMENT Thursday, March 19; 7-10 p.m., Rose Bowl Tavern (106 N. Race St., Urbana); $5

Show your skills or try your hand at these Thursday-night tournaments! First-third and last places pay.

ALABAMA SHAKES Wednesday, March 18; 8 p.m., The Virginia Theatre; $39.50

Nominated for four GRAMMY Awards, a BRIT and an NME Award, the Alabama Shakes’ are bound to rock the house at the Virginia.

PORKAPALOOZA 2015: PIRATES OF THE CARRIBACON Saturday, March 14; 7:30-11 p.m., Big Grove Tavern (One Main St., Champaign); $10

Porkapalooza isn’t just a celebration of nature’s greatest gift to carnivores, but a foodie feast that truly gives back. Join Big Grove Tavern for a night of music from The Polkaholics, drinks, raffl es and, of course, a special bacon and pork menu of dishes. With proceeds supporting The Land Connection, a non-profi t dedicated to educating about sustainable farming, there’s no reason not to put a little extra pork in your life.

MARKET MONDAY MENU AT BACAROMonday, March 16; 5-11 p.m., bacaro (113 N. Walnut St., Champaign); $50

JAPAN HOUSE TEA CEREMONYThursday, March 19; 3-4 p.m., Japan House (2000 S. Lincoln Avenue, Urbana) $8 per person. Reserve in advance.

MAPS TO THE STARS Friday, March 13-Saturday, March 14; 10 p.m., The Art Theater Co-Op, Champaign

Fresh from the psych ward, Agatha Weiss (Mia Wasikowska) arrives in Beverly Hills, determined to remake herself and re-integrate into her family. She assembles contacts and earns a position as personal assistant to famed actress Havana Segrand (Julianne Moore), slowly trying to work her way back into her family. But they have moved on, and are determined to do whatever it takes to keep her out of the artifi cially perfect world they’ve created, set against the backdrop of the excesses and image anxiety of Hollywood. This story of trauma, betrayal, and redemption is directed by David Cronenberg and also stars Robert Pattinson and John Cusack.

WITHERSHINS W/ MOTESFriday, March 13; 9 p.m.Thee Deathtower; $5 donation

OCEAN GLASSFriday, March 13; 9 p.m.Mike N Molly’s; $7

SWEARING AT MOTORISTSSaturday, March 14; 9 p.m.Mike N Molly’s; $7

ILOVEMAKONNENSunday, March 15; 7 p.m.Foellinger Auditorium; $27The Atlanta-based rapper makes his way through CU, likely performing his hit single “Tuesday.”

TRACTOR KINGS W/ MUTTSFriday, March 13; 9:30 p.m.Cowboy Monkey; $7

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Buzz Magazine: March 13, 2015