When Winnetka native Lauren Hamlin received her MBA from the University of Chicago Booth School of Business in 2014, she was one of only two women in a class of…
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Jordan Mozer perches on a stool by his drafting table, head down and eyes focused as he sketches in the soft morning light. The table behind him is strewn with…
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Alicia Segal still remembers waking up each morning to the painting that hung over her childhood bed. Tinted in hues of pink and blue dye and textured with glue, the…
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America’s love of apples is a deeply-rooted passion, with recipes from mothers, aunts, and grandmothers long held dear. My mother used bright green Granny Smith apples to make her apple…
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Turns out the common orange carrot that has marched through our lives on lunch plates, dinner platters, and crudités trays is a rather latecomer to America. Historians tell us it…
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The golden glow spilling through Pixca’s front windows may be as warm as Oaxaca, Chef-owner Fernando Angelina’s birthplace, but the food is a global embrace. Pixca, the Mayan word for…
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In Portugal, little egg custard tarts called Pastel de Nata are ubiquitous, found at every espresso stand or coffee shop. “We eat them every day there,” says Teresa Sousa, co-owner…
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Easy-to-cook with nice fatty skin, plump breasts, and tender texture, Rock Cornish game hens are a nice addition to festive fall dinner tables. Weighing in at a pound-and-a-half each, they…
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So many of the outings we took for granted two years ago have now become cherished events. High up on that list? The opportunity to dine in at a good…
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Recipe for two Ingredients: 3 oz. Belvedere Vodka 1 oz. Peach Puree (or jam) 1 oz. Simple Syrup 1 oz. Strawberry Puree (or jam) 1 oz. Lemon Juice, fresh 2…
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