HeyJaredRisé Sanders-Weir
- Indexed articles, last 90 days
- 8
- Latest publication
- Sep 23, 2026
- Outlet visibility, for Oak Park
- Top 1M sites
- Earliest in this view
- Jul 7, 2026
Latest articles
Chalk up one year at Spilt Milk - Wednesday Journal (opens the original)
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When Sam and Nikos Liargovas took the reins at Oak Park’s beloved Spilt Milk Pastry, 811 South Blvd., they knew they had big shoes to fill. They will celebrate their first year as owners on Oct. 1. They say it has been a joy and an exploration. “Before we got the store, it had a name, a story,” Sam Liargovas said. “We wanted to be very intentional, to respect what the customers really love about this place.” “But also we’re trying to find our identity into it as well,” Nikos Liargovas said. “Lik
School is in for Chocolat - Wednesday Journal (opens the original)
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On Saturday, Sept. 5, an echo of Willy Wonka’s chocolate factory opened in Oak Park. Chocolat by Christina is a new brick-and-mortar chocolate school and event space at 902 S. Oak Park Ave. Christina Nixon worked as an occupational therapist for 36 years before exploring chocolate making at Triton College. It was a way to give herself an outlet other than work, something to “feed her soul.” Soon she started selling her chocolates at farmers markets and local craft fairs. Then she began traveling
Everyone can cook - Wednesday Journal (opens the original)
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Whether you grew up in the kitchen or eating meals that came out of the frozen food section of the grocery store, there’s no time like the present to learn how to cook, cook better or cook adventurously. Here are three opportunities to stretch your skills. Austin resident Roberto Pérez teaches at Washburne Culinary & Hospitality Institute, but he also runs a side business called Urban Pilón, through which he takes cooking classes to homes in Oak Park, River Forest and beyond. “Pilón is a mortar
The kale scone Rosetta stone - Wednesday Journal (opens the original)
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If you’ve ever heard of the area’s “life-changing” scone, this is it, according to many of its admirers. One fan put it this way, “I don’t really like scones. I don’t like kale. I hate raisins. This scone has kale and raisins. And it’s amazing … I don’t know what kind of alchemy they do to make these work, but they do.” This scone has been on the menu at Broken Tart, 1108 Chicago Ave., since day one. When the bakery opened in 2022, owners and sisters Krissy and Katie Mack were unsure what the de
Eats reporter Risé Sanders-Weir takes a step back - Wednesday Journal (opens the original)
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Covering the food and restaurant business beat for you has been a delight. Moving forward though, I’m stepping back on the volume of my work because I’ll be splitting my time between Oak Park and Fayetteville, Arkansas. In thinking about how I should commemorate my three years of diligent interviewing and eating, I struck on something that has daunted me – chitterlings. I grew up in Arkansas and was aware of the dish but have never eaten it. In general, I try to follow in my father’s footsteps w
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