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Champaign-Urbana’s community magazine FREE

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week of october 11, 2012

pets in cu  4    found footage fest  8    analog outfitters  10

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VOL10 NO42

OCTOBER 11, 2012

w eekly



Suitcase “bombs” blown out of proportion?



Local options for the gluten-intolerant

MOVIE REVIEW 10 Acre Corn Maze and Moonlight Maze Check online for hours @ Telephone: 893 - 3407 l 2 mi. west of Rantoul


Silver Bullet Bar


1401 E. Washington Urbana 217.344.0937


All U of I

Students Get In


Mon-Thurs 21 & Over

ARTS & ENTERTAINMENT Visit and check out Imani Brooks and F. Amanda Tugade’s “Buzzkill” column, venting about the fears and frustrations of starting to plan your life after college.

FOOD & DRINK October 12 is National Gumbo Day, so check out last year’s review of J. Gumbo in the Food & Drink section on

MOVIES & TV Visit for the full Q & A with Found Footage Festival’s Nick Prueher.

COMMUNITY Have you been trying to take out that sweet gal or handsome lad on a date? Check out Karolina’s guide to date night around the CU area.


Come check out a new Records We Missed and a new Playlist this week!




Urbana Poppin’ Champaign

Topless Female Dancers

18 to enter • Mon-Thurs 8pm - 1am Fri - Sat 8pm - 2am • $5 Cover (Always Hiring, We’ll Train)


Trouble With the Curve



Your guide to this week’s events in CU


Every year, buzz puts together an issue called “Best of CU,” where the fine folks of Champaign-Urbana vote for their favorite digs. In the past, Best of CU was strictly community voting with some of our personal likes, but we’ve changed it up a little this year. In addition to community voting, we will be putting some (more) of our own personal input in. Keep your eyes peeled for our new additions to the issue. If you just moved to the area and are looking for somewhere to go for the best *insert almost anything you’d want to know*, you’re in luck! Best of CU covers pretty much anything a newbie to town would be looking for. We have categories such as “best pizza,” “best comedy venue,” “best place to buy a bike” and “best beer garden.” What else could you ever want or need? It’s also a great issue to start reading buzz, if you don’t already (which you should. I mean, how would you be reading what I’m saying right now if you didn’t?). We completely redesign the entire issue specifically for Best of CU, which also happens to be the largest issue we put out all year. We feature all of the winners and the runners up within the magazine, and the winners are allowed bragging rights for at least the year — more if they’re a consistent winner. So, go vote! I know that phrase is going to be thrown around a lot in the next month, but really. Make your voice heard! If you think YOU know the BEST place for something, write it down, send it in via pony express, email it to me over the interwebz, etc. There’s probably a slew of other people who also agree with you. Or maybe there isn’t because no one has heard of the place yet. But you won’t know until our issue comes out on November 8. Visit us on and vote by October 14! We’d love to hear what you think the best places in CU are! See you November 8 with your winners! Unrelated, but somewhat related, go like us on Facebook! Our current goal is to hit 1,000 likes, and we’re only a few away. Help us out!



OCTOBER 11 - 17, 2012



» Dating a Photographer: My Facebook profile pictures and cover photos have been the cutest things on the planet since I started dating my photographer boyfriend about a year ago. Seriously, they’re the bomb. Go stalk my Facebook.



October 13 is National Skeptics Day ... or is it? If you’re one of those people who buys into the idea of “holidays,” then maybe this day is for you. Various sites on the Internet claim this holiday falls on either Oct. 13, Jan. 13 or the first Friday the 13th of the year, so celebrate skeptically. But then again, maybe that’s what they want you to do! And who are THEY, anyway, am I right? I’m not going to be convinced this is a real holiday until Hallmark makes a card for it, and even then I won’t buy the card because I’m cautious about corporations making up holidays just for profit. And if Hallmark does make a card for Skeptics Day, it’s only for the people out there who are trying to be cool and pretend that Skeptics Day has always been around and that it’s their favorite day of the year and everyone needs to buy their mom a card for Skeptics Day and blah blah blah. Speaking of which, how do you even know that lady who clothed and fed you all your life really IS your mom? Because she says so? Yeah right, she’s probably in on this whole thing, too. See, the whole thing starts to unravel when you examine it closely! COVER DESIGN Chelsea Choi EDITOR IN CHIEF Samantha Bakall MANAGING EDITOR Nick Martin ART DIRECTOR Michael Zhang ASSISTANT ART DIRECTOR: Tyler Schmidt COPY CHIEF Drew Hatcher PHOTOGRAPHY EDITOR Zach Dalzell IMAGE EDITOR Zach Dalzell PHOTOGRAPHERS Folake Osibodu, Constantine Roman, Amber Yu,

Animah Boakye, Samantha Bakall



ON THE WEB EMAIL 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 2012

» The One-Game Wild Card Playoff: NOTHING IN BASEBALL IS EVER DECIDED WITH ONE GAME. WHY SHOULD THE NEW PLAYOFF BE ONE GAME? The Atlanta Braves and the Texas Rangers were the legitimate Wild Card winners and yet they were nowhere to be found in the Division Series. Hardly seems fair. But if the Cubs ever make it into the Division Series by this one-game playoff, then I take back everything I ever said.

CALENDAR CONTINUED FROM PAGE 12 WEDNESDAY 17 Art & other exhibits Expressions in Color: Selections from the 20th-Century Collection Krannert Art Museum and Kinkead Pavilion, 9am C-U Comedy’s: Stand Up Comedy Memphis on Main, 9pm

Classes, lectures, & workshops Twain for Teens Champaign Public Library, 3pm

Food & festivals Caribbean Grill Refinery, 11am

Live music & karaoke Open Decks with DJ Belly Radio Maria, 10pm National Symphony Orchestra of Cuba Krannert Center for Performing Arts, 7:30pm Open Mic Night! Samuel Music, 5pm

Miscellaneous Around the World Wednesdays Spurlock Museum 9:30am F.I.N.D. Orphy Orpheum Children’s Science Museum 1pm

Movies & theater Global Lens Film Series: Pegasus (Pegase-Morocco) University YMCA, 7pm buzz


canines and kitties in cu Where to find and take your pet by Kelsey Vlamis


ith Boo, “the world’s cutest dog,” having over five million “likes” on Facebook, and a website titled “Cats That Look Like Hitler” becoming an internet phenomenon, one thing is apparent: People love their pets. Dogs, cats, bunnies and even small rodents have all come to enter the homes and hearts of people nationwide. Champaign-Urbana is no exception. The Champaign County Humane Society, located at 1911 E. Main St. in Urbana, is a great place to look when searching for a pet. From the outside, the building appears very welcoming and well-kept, and the welcoming feeling only magnifies as you step through the doors. When you walk in, you are free to explore. Two rooms you’ll notice are labeled “Cuddle Café” and “Catnap Corner.” If you’re like me, you won’t be able to resist wandering into one, where you will find a cat’s dream room. Tall scratching posts, comfy couches and dangly toys are all present and being enjoyed by the free-roaming cats while you enjoy their company. Beyond these rooms, there are a couple of other rooms with cats in individual cages marked with their names and general information. However, you learn a lot more about the cats by actually interacting with them than by reading their bios. The cats range in price from $50 to $100. Once you make your way toward the back of the shelter, you’ll find the dogs. As soon as you enter, you are engulfed in the distinct smell of dogs and the roaring sound of whines and barks. The wall is lined with cages; each dog has its own that is marked with its name, general information and price (which is slightly higher than the cats’ at $95 to $150). The selection is very diverse, so you are likely to find one that you can picture strutting around your own home. From a confused-looking puppy named Elliot to the grumpy old man of a dog named Roscoe to my personal favorite, a totally charming black lab puppy named Denzel, there is sure to be an adorable canine (or two, or three or seven) that will steal your heart. An employee will assist you in getting to know the animal

you’re interested in and deciding if it’s really the one for you. Some advice Mary Tiefenbrunn, executive director of the Champaign County Humane Society, has for people looking to adopt is to “do your homework and don’t select a pet based on appearance alone.” Once you’re set on an animal, you need to go through the adoption application process. Tiefenbrunn said the Humane Society does everything they can to ensure a successful adoption. “Making sure that an adopter and pet are well-suited for each other is the key,” she said. “For example, a high-energy dog is probably not going to do well living in an apartment with a person who works long hours and won’t take him out for a jog or a couple of walks per day.” While wandering through one of the cat-filled rooms, I noticed that the lovably curious pup, Elliot, was being brought outside to play with his adopter. Courtney Taylor, a Champaign resident, was all smiles as she swooned over her new best friend. “I’ve had dogs my whole life, so when I moved out of my parents’ house and didn’t have one, I knew I wanted one,” she said. She currently lives in a more rural area of Champaign and believes the dog will fit just fine into her lifestyle. It also helps, Mary Tiefenbrunn says, if new pet owners get in contact with any local resources they’ll need to take care of their pet. There are two public dog parks in CU where pet owners are welcome to let their pups run free and mingle with other dogs. One is located in Champaign near the southeast corner of Windsor Road and Rising Road, and spans seven acres. It is enclosed by a four-foot fence, and there are separate areas for large and small dogs. The membership fee for resident dogs is $38, and for nonresident dogs it is $57. The dog park in Urbana is located at 1501 E. Perkins Rd., and spans 10 acres. The membership fees for resident dogs and nonresident dogs are $38 and $76, respectively. Both parks are open daily from dawn until dusk.

Chief, the dog at the Champaign County Humane Society. Photo by Kelsey VHlamis

Whether you already have a pet or are in the market for a pet, Champaign-Urbana has everything you need. I suggest visiting the Humane Society, even if it is just to hang with cute animals. However, I can’t promise you’ll be able to leave without pining for a new friend.

Suspicious Suitcases Since Summer Are they worth the worry? by Sarah Kidwell


pproximately three weeks ago, on Sept. 17, University Police were on yet another alert for an abandoned bag. This particular bag was left near the Harding Band Building, resulting in Armory Avenue being closed between Fifth St. and Wright St. from about 3:45 p.m. to 6:30 p.m. Aside from this being an inconvenience to the 40,000 University students, it was rather startling. Fortunately, the bag was reported to be safe after examination by police, and no one was harmed. But after six similar instances, could it be that we take these abandoned suitcase incidents too seriously? This is a university, and a large one at that, so it is quite possible that one of the many students or faculty members could have simply put a bag down and forgotten it. Although it is good to take safety precautions, could campus police have scared students more than necessary? Elle Bielfeldt, a junior, lives at 508 E. Armory Ave., right across from where the Sept. 17 incident took place. “They blocked off the area and roads, which was good, but it would have been nice to get a student alert,” she said. Bielfeldt said that with all of the violent things happening re4


cently, it is “better to be safe than sorry.” She makes a valid point about recent violent acts. The month of September alone had over six bomb threats at universities across the country. One of these threats was nearby, at Southern Illinois University Carbondale. On Sept. 20, SIU Carbondale’s Brush Towers received a bomb threat at approximately 11 p.m., and alerts were sent out immediately. Students were evacuated from the towers, and the threat was cleared two hours later at approximately 1 a.m. Students at SIU received safety alerts, so why didn’t the University send out similar alerts with this suspicious suitcase? Skip Frost, deputy chief of police for the University Police department, explained: “We have not had any bomb threats — just abandoned suitcases. Alerts are reserved for when there is a verified imminent threat. There was nothing in the container, so we did not notify students.” Skip also said that the area around the suspicious suitcase was not blocked off to protect students, but simply to let the bomb squad work. “The tools that we use are sensitive to RF (radio frequency) energy

that is emitted from cell phones,” he said. “We also don’t want any students around the robot.” The bomb squad uses a high-tech robot to examine suspicious packages. This device can be operated remotely, provide a video and audio feed and can even move or open a suitcase so that no officer is in danger from potentially harmful explosives. Skip, a 15-year bomb squad veteran, said the new technology is convenient because it keeps people out of danger, but also said, “It took a lot of the fun out of it for us, not having to put the bomb suits on anymore.” Other students, however, think that taking these measures of safety are extreme and unnecessary. Will Rittmeyer, a sophomore at the University, said, “I think we took an over-precaution. The chances of a threat were so slim. Someone probably just left their bag there.” Whether these bags were presumably harmless or potentially dangerous, at least the University campus and the ChampaignUrbana community can rest assured knowing local police departments are taking their safety seriously.   OCTOBER 11 - 17, 2012

Good luck, Drew, good luck in all your endeavors

Beyond Flour, Barley and Rye A Venture Into the World of Gluten Intolerance by Jasmine Lee


eliac disease is a genetic autoimmune disorder in the small intestine caused by a reaction to the gluten protein found in wheat and common grains like barley and rye. The villi lining of the small intestine becomes irritated and inflamed upon exposure to gluten and interferes with the absorption of nutrients. It’s notable that celiac is just one kind of gluten disorder. There are different levels of reaction to gluten, from a mild cramping of the stomach to a full breakout in hives. The foolproof way to deal with gluten sensitivity is to abide by a gluten-free diet, but at present, there is no other treatment or medication for celiac. While celiac disease isn’t the only cause of gluten intolerance, it is clear that gluten intolerance is a physical condition, not an allergy. There are many symptoms of celiac disease and gluten sensitivity, which can easily be found on WebMD or Wikipedia, but what we’re really interested in is the theory put into real life. That’s where Brent Walter, junior in Kinesiology at the University of Illinois, comes in with his recommendations of places to eat and to avoid. » buzz: You found out you had celiac a year and a half ago. Can you explain what celiac disease is and what a gluten free lifestyle entails? What has changed? » Brent Walter: Celiac disease basically just means that you’re gluten intolerant. It kind of forces you to eat really healthy. It’s not necessarily healthier, but a lot of stuff that has gluten is bad for you--like frozen pizza and burgers-lots of stuff with lots of carbs. As gluten intolerant, you just don’t get [the chance to eat] a lot of carbs. » buzz: Are you very conscious of what you’re eating? » BW: Yeah, [sighs] but I’m not even the best about it. I know the few things that I should avoid. But there’s a lot of things that are hidden, like, in soy sauce, so you can’t just think “stay away from bread.” The big things are wheat, barley and rye, but there’s a bunch of other things that you might not expect. They don’t say they have gluten or wheat in them, but they do. » buzz: Do you read the nutrition labels on everything you buy? » BW: Yes. » Elliott Koehl (Walter’s boyfriend, who also joined us for the interview): Tell her what happens to your stomach and intestines when you eat gluten. » BW [nods]: Basically what happens is – and you’re going to have to check my facts on this – the villi in there get – the gluten irritates them, so they get pushed down and they can’t absorb the nutrients from the food. So what was happening to me was I getting really tired all the time and I didn’t understand why. I would be

sick all the time and I wasn’t getting the nutrients from the food I was eating, so I wasn’t getting fiber or iron and all that stuff into my diet. I had to go to a dietician, and they basically gave me a list of what I can and can’t eat. They broke it down for me there and told me I’d have to do a lot of label reading. » buzz: Can you explain what happened once you became gluten intolerant? What was most difficult? » BW: The most difficult part was the convenience. Convenience is a big thing – if I just got off work and it’s 10:00, I can’t just go to McDonalds and get a cheeseburger. That’s the hardest thing. I have to be a special case, like, “I can’t go there because I can’t eat there.” » buzz: Do you have a good support network? I’ve heard you and your friends have gluten-free dinners. » BW: My friends are always supportive. Most people don’t understand if they don’t have it. They just ask me stuff. It’s interesting, though, just how much they don’t know. » EK: Brent’s not that bad [with gluten], actually. » BW: I’m not so allergic to the point that I break out in hives. For example, Domino’s is like, “it’s gluten free, everything that we put in here, but there’s airborne particles,” and I’ll be fine. And usually I can almost instantly tell when I’ve had gluten. I’m eating and eating, and then my stomach kind of hardens up and hurts and I’m like, uhhh. It just throws everything off. » buzz: Are there restaurants in the ChampaignUrbana area that easily cater to your gluten intolerance? » BW: You’d be surprised. I called My Thai and they knew everything, but some places just have no idea. Like Ko-Fusion ­­— you would expect some new age, hip place to be like “yeah, everything is gluten free.” You really have to call around. Some places are surprising, like Chipotle is almost a hundred percent gluten free. I usually try to stick to a lot of taco places, because they use a lot of corn ingredients, which is fine. A lot of people don’t think corn is okay, but it is. A lot of people also think potato isn’t okay for some reason, but I guess because a lot of them are fried, which can be harmful. You even have to think about whether foods are fried in the same oil. » buzz: Do you have to take a lot of supplements to make up for the nutrients you don’t get? » BW: No, I usually try to stick to things like fruits and vegetables — things that have insoluble fiber. » buzz: Compared to before you had celiac and after, have your restaurant outings changed? » BW: I go out to restaurants a lot less, just because the easiest thing to do is go to the fast food drive-through, and I can’t do that. » buzz: Is there a quality difference in gluten-free food that you’ve noticed?

Image from creative commons

» BW: No, actually. I’ve had amazing glutenfree food, like Biaggi’s – so good – they have lots. Pasta is one of the easiest things to replace: there’s corn pasta and brown rice pasta that you can get everywhere. You just have to watch out for soups, salad dressings, any kind of condiment – it just sneaks up in there. I cook more at home now. I make a lot of stir fry, like once every two weeks, all you have to do is replace the soy sauce with gluten-free soy sauce. I make a lot of tacos. I make a lot of homemade pizza, just because you can buy your own stuff, and chicken. Breakfast food, bacon, and hash browns are good to make. I’ve kind of noticed that, one: I’m still young when my metabolism is still fast, and two: Now I can just eat everything. When I first went gluten free, and I wasn’t sure what I could eat, I lost, I think, ten pounds in two weeks, because all I was bringing in was salad. It’s a learning process, definitely. » buzz: How about drinking? Has anything changed in what you drink? » BW: I can’t have beer at all. Angry Orchard [a brand of cider] I can have and it’s so good. I can pretty much have vodka – a lot of it is made with wheat, but it’s distilled out, so it doesn’t affect me. The worst things are whiskey and scotch. There has been an almost astronomical rise in worldwide gluten intolerance; ten years ago, only one in 2,500 people were gluten intolerant. Now, it is 1 in 163. Gluten intolerance can be considered a fad, but because it is stomach and intestinal lining that reacts against gluten proteins, the regularity with which people digest toxins from sugar, alcohol and antibiotics should [cause people to consider] that our insides are just becoming more and more vulnerable to such attacks.

Great places to eat for the gluten intolerant: » Chipotle » Destihl » Biaggi’s » My Thai » 301 Mongolia and FlatTop » Monical’s and Domino’s offer really good gluten free crust » Any Mexican place, so long as you ask for corn tortillas:

Places to avoid for the gluten intolerant: » Burger places

» Olive Garden

» Ko-Fusion

» Any Chinese place

» Bombay Grill » Dublin O’Neil » Chili’s » Taco Bell buzz   





Meet the Chef Jessica Gorin, Executive Chef, Big Grove Tavern

Eating from Nose to Tail Getting to know your food

Part one of a three-part series

by Samantha Bakall » buzz: How did you get to Champaign? » Jessica Gorin: Jonathan (her husband) got a position at the University. We met in grad school at UC Davis, and then I decided that I didn’t really want to go the academic route and wanted to figure out what I wanted to do, and I really liked cooking. Davis is kind of like Champaign where there’s one super fancy restaurant and a bunch of other smaller restaurants, and I went to the super fancy restaurant and said I’d work for free ... I wanted to make sure that I wanted to work in a kitchen because I had never worked in one. So I said, ‘I’ll work for free. I just want to check it out before I put down $40,000 on culinary school,’ and the chef said, ‘You don’t have to work for free. You can work for minimum wage ($6.25).’ I did that for a year and then started working in Napa Valley. After I worked there for a while, I moved to San Francisco, where I worked for six or seven years until Jonathan got the job offer here. We came here because of him, and I was a little bit freaked out because I’ve been cooking too long to go back and be a line cook, and I didn’t think that there would be an opportunity for me to cook here — it was sort of serendipitous that I ended up meeting Cody (one of the investors of Big Grove Tavern). They were planning to shut down the restaurant that was in this location and wanted to open a whole new restaurant, so it just kind of worked out. » buzz: Your food has a very familial, nostalgic sort of feel and taste to it. Have you always cooked that way or have you picked up different methods along the way? » JG: I think I have a distinct food and plating style, and it’s really ingredient driven. While I have a lot of respect for people who do molecular gastronomy-type things, that’s not what I like to eat regularly. I would say the most important holiday for me growing up, and still is, is Thanksgiving, and it’s a very cooking-oriented holiday. I think the part that I like isn’t necessarily the sitting down and eating part. It’s the whole cooking for days, and everyone is in the kitchen working on stuff. I want my food to convey that sort of together, familial, nostalgia, flavor memories, but when you’re going out to eat, you don’t want it to be something you could’ve done at home. So, I want to take flavors that feel really homey and something that makes you close your eyes and go ‘mmm, yum,’ but do it in a way that you’ll never do at home. I think food should sort of embrace you, and I try and do that with all the dishes. I want there to be all these different flavors that work together, but not a circus of flavors that confuses you. Obviously, you’re always influenced by all the kitchens you go through, and I think the kitchen I probably spent the most time at was Domaine Chandon. I was there for two and a half years, and I think that was very formative in terms of how I thought about food and flavor pairings, and while the food was always really amazing, if you actually broke it down and thought about what was on the plate, there was never anything that wasn’t accessible. You would have this amazing plate that had so much flavor, but you’d look back and it would be scallops, an onion tart, bacon and port sauce. It wasn’t a huge list of millions of ingredients and chemicals. It was four or five flavors that they built something amazing with. And I think that’s something I try to do with my food. I want the parts to be all good, but I want the sum of the parts to be more than you would imagine was there when you see the list of what’s actually on the plate.



by Samantha Bakall


rocery stores hardly give us a clear picture of our food system these days. Within them lay aisle after aisle of processed foods, most of them made with corn and/or soybean by-products; fruits and vegetables available year-round, whether or not they are in season; and meat cases are full to the brim with bright pink cuts of beef, pork and chicken that have no meaning to the consumer besides tomorrow’s dinner. As a society, we’ve become disassociated from our food — what it is, who handles it, how it was grown and how it was cared for. Very few of these thoughts enter our heads when we sit down to a meal these days. When we go to the store to buy steaks for dinner, do most of us even know where that porterhouse came from? What about the top round? Skirt steak? Tenderloin? Hell, for all we know, steaks might grow on trees now (Spoiler alert: they don’t). What matters to us many times is how we can get dinner on the table for the least amount of money, not the quality of the food we are ingesting. “People are saying, ‘Well, maybe rather than having a really inexpensive, terrible product, maybe it’s worth the extra money to have a higher quality product,” Jessica Gorin, Executive Chef at Big Grove Tavern (where I also work), said. The restaurant recently did a nose-to-tail pig dinner in conjunction with “Buy Fresh Buy Local,” a Pennsylvania-based program that cel-

Jessica Gorin, Executive Chef at Big Grove Taver, seasons the split pea pure for the nose to tail dinner. Photo by Samantha Bakall.

ebrates local food in chapters all over the country. Nose-to-tail dinners, or dinners that are made with parts from the head to the tail of an animal, have been trending in dining circles. They allow consumers to try more unusual parts of an animal (such as head meat and innards), familiarize both consumers and chefs with their food and let chefs mix up their menus. “The ‘Buy Fresh Buy Local’ people contacted us about being involved in their Local Flavors dinner series, where they went around and did a dinner every month somewhere in town,” Gorin said. “I wanted to do something different than what we normally do, but I didn’t want it to be inaccessible to the rest of the community ... At my last restaurant, Thirsty Bear, we had done a couple of different whole animal dinners, and because it was a tapas restaurant, it really lent itself to doing lots of different small plates that each use different parts of the animal. So I was thinking we could get a whole pig, and we could break it down into different plates... I think when you do a whole animal, you sort of draw people into trying things they wouldn’t normally try because there’s the option of going with the safe parts, like the loin, the belly — but then there’s the other, more tantalizing dishes, and it’s not really a commitment if it’s a small plate. You’re not buying into a whole entréesized portion of weird parts of an animal you wouldn’t normally eat.” Our food system has been manufactured

for ease, not for taste. Quantity, not quality. We’ve come to expect that if we want to make apple pie in March, there will be apples at the grocery store — and there are. Technology has also made eating simpler. Long gone are the days when we had to truly seek out all the foods that would provide us with the nutrients on a daily basis. Now, everything has been genetically modified or engineered to contain the vitamins and minerals that we need. “I think it’s important that people are connected with the fact that they are eating an animal, because it’s the disassociation from it that allows things like gigantic pig farms and commercial chicken houses to develop, because they’re just trying to feed this demand for this unidentifiable piece of meat in a bag that’s not associated with something,” Gorin said. “I think if people actually thought about where their food comes from and how it lives before they eat it, that people would care more about making sure that all the steps in the process are sustainable.” The lack of knowledge we have about what our food is, where it comes from and what it might eat before we eat it is drastically affecting how we utilize and view our food system. What does food even mean to us anymore? Has it been merely relocated to calories necessary for energy, or does it still have meaning for some? “If it’s just a chicken nugget, then sure, you can put away 40 of those and not have to think   OCTOBER 11 - 17, 2012

When you’re drunk, your primal instincts to reproduce are magnified

Ham hock stuffed collards with fried okra and smoky split pea puree. Photo by Samantha Bakall.

about what it came from,” Gorin said.” “But if you actually think about it, each little chunk of those at one point was a bird, and that bird was crammed in a cage with four or five other birds — then it’s like, you don’t want to eat that nugget so much anymore. But I’m being straightforward with you. This is a whole pig. All of the parts on your plate came from the same pig. But that pig got to live in this sunshine-filled prairie and got to walk around, and there will be people who will disagree with this obviously. There are people who think we shouldn’t use animals at all, but I’m okay with a pig that’s being held in a low density condition, that has room to live its life and be treated well and have a healthy life.

And you know, animals eat other animals, so, when the time comes for its purpose in life to be fulfilled, at least I know that it didn’t have as huge an impact on the environment and that its life was as good as it could be for what it is.” The nose-to-tail dinner at Big Grove Tavern consisted of a five-course menu with a 214-pound Large Black pig from Moore Family Farm. Chef Gorin spent several weeks conceptualizing the dishes she would eventually put on the menu. She wanted the dishes to be familiar and nostalgic for people, which was reflected in the meal that featured plates such as the ham hock stuffed collard greens with fried okra and smoky split pea puree.

“Whenever I’m coming up with a new menu, I sort of break it down... I made a big chart, and I had the basic cuts that I knew I would have enough of to do a number of specials with,” she said. “I just had this blank chart in front of me that I was staring at for a couple of weeks that just had the parts, and I was thinking about different things that I wanted to do with the parts, and as I came up with ideas or flavors, I would put them in the chart next to the cut I was thinking about. I was also thinking about feasibility for the kitchen because I didn’t want to put five specials all on one guy’s station — so I was trying to think of it in terms of each guy is going to get a station — that means one item needs to be a grill item, one item needs to be a fryer item and one item is sort of going to be a cold production. So I was trying to think of it in terms of moving parts and then also what ingredients were coming into season that I wanted to use, and then pairing those up. Being close to your food also helps to create new relationships and friendships between chefs, consumers and farmers. “We’ve built this relationship with the Moores,” Gorin said. “I think they’ve actually increased their production to keep up with us, so I like to kind of help them because they have changed their operation to help us.” Over the past couple years, the trend of eating more “adventurous” parts of animals and nose-totail dining has increased significantly, Gorin said. “I would say in the past two to three years, peo-

ple are much more open to eating things, calling them what they are,” Gorin said. “I think in the past, people went to fancy French restaurants and they ate things with names that they didn’t maybe know exactly what it was. Yes, you were being served a pig head, but it was called tête de cochon, and that sounds like, ‘Oh, tête de cochon, sure.’ Whereas if you actually say ‘pig cheek,’ it’s a lot more, ‘You are eating an animal.’” She said that the trend stems from the natural progression of people eating more locally and being more aware about their food and the environmental impact of their decisions. “Those ideas are growing and becoming more common, and it’s almost kind of a cyclical-retro thing that it’s kind of ‘cool’ now to be more in touch with farms,” Gorin said. “There are more people who are leaving tech jobs and city jobs and going and trying to be a new group — a younger generation of farmer. And I think it’s this sort of farmer chic, almost, that’s happening now, but I think it’s a responsible movement. People went from subsistence farming to commercial farming, trying to fill this demand for people who weren’t associating with where their food was coming from anymore, and it got out of hand, and people are seeing the impacts that it has... I think it’s just sort of an inevitable conclusion once someone decides that it matters what you put in your body.” Big Grove Tavern serves lunch and dinner Monday - Saturday and is located at 1 E. Main Street in downtown Champaign.



MOVIES Week of Friday, October 12-October 18, 2012 Side by Side (NR) 

Sun: 2:30, 7:30 | Thu: 5:00 PM

Take This Waltz (R) 35mm print 

lost and found A Conversation with Found Footage Festival’s Nick Prueher.

Fri: 5:00, 7:30 | Sat: 2:30, 5:00, 7:30 Tue: 7:30 PM | Thu: 7:30 PM

Kill List (NR) 35mm print Fri & Sat: 10:00 PM | Wed & Thu: 10:00 PM WarGames (PG) FREE SCREENING Mon: 6:30 PM

The Found Footage Festival (NR) One night only VHS hilarity! Wed: 7:30 PM

Take the CUMTD Bus

126 W. Church St. Champaign

PEN O NOWHollywood Liquors Corner of Green and Neil

CLOSE OUT SALE! Cruzan Flavored Rum 1.75L fo $12.99




S. Neil St. (Rt. 45) at Curtis Rd.


corp note...keep this same size always and on Facebook


1 X 5.417 1/8th page

D A I LY 4 : 0 0 - 6 : 0 0 P M * excludes Digital 3D & Fathom events

SHOWTIMES 10/12 - 10/18

No passes S Stadium seating



By Joyce Famakinwa FALL MOVIES

Saturday & Sunday 9 & 10 AM

THE LORAX (PG) PARANORMAL ACTIVITY 4 LIGHTS UP SOUND DOWN - SAT. 10/13 - 9:30 AM THUR. 10/18 - 9:00 PM ARGO (R) 11:15, 1:55, 4:35, 7:15, 9:55 S SEVEN PSYCHOPATHS (R) 11:50, 2:20, 4:50, 7:20, 9:50 S HERE COMES THE BOOM (PG) 11:00, 1:25, 3:50, 6:15, 8:40 FRI/SAT LS 11:05 ATLAS SHRUGGED PART 2 (PG-13) 11:55, 2:25, 4:55, 7:25, 9:55 PERKS OF BEING A WALLFLOWER (PG-13) 11:30, 2:00, 4:25, 6:50, 9:15 FRI/SAT LS 11:40 SINISTER (R) 12:35, 2:55, 5:15, 7:35, 9:55 FRI/SAT LS 12:10 S 3D FRANKENWEENIE (PG) $2.50 PREMIUM PER 3D TICKET 4:30, 8:50 S FRANKENWEENIE (PG) 12:10, 2:20, 6:40 FRI/SAT LS 11:00 TAKEN 2 (PG-13) 11:45, 12:15, 12:45, 2:00, 2:30, 3:00, 4:15, 4:45, 5:15, 6:30, 7:00, 7:30, 8:45, 9:15, 9:45 FRI/SAT LS 11:00, 11:30, 12:00 S PITCH PERFECT (PG-13) 11:20, 1:55, 4:30, 7:05, 9:35 FRI/SAT LS 12:05 S 3D HOTEL TRANSYLVANIA (PG) $2.50 PREMIUM PER 3D TICKET FRI-WED 12:05, 2:15, 4:25, 6:35, 8:45 FRI/SAT LS 11:15 TH 12:05, 2:15, 4:25, 6:35 HOTEL TRANSYLVANIA (PG) 11:35, 1:45, 3:55, 6:05, 8:15 LOOPER (R) 11:10, 1:50, 4:30, 7:10, 9:50 HOUSE AT THE END OF THE STREET (PG-13) FRI, SUN-TH 12:40, 3:00, 5:20, 7:40, 10:00 SAT 5:20, 7:40, 10:00 END OF WATCH (R) FRI/SAT LS 11:20 S TROUBLE WITH THE CURVE (PG-13) FRI-TUE, TH 11:05, 1:40, 4:15, 6:45, 9:15 FRI/SAT LS 11:45 WED 11:05, 1:40, 4:15



Found Footage Festival hosts Nick Prueher (right) and Joe Pickett (left). Courtesy of the Found Footage Festival.


hug workouts, open wounds and possum petting are all seemingly unrelated, but these are the types of offbeat videos you will find at the Found Footage Festival. The idea behind this event is to share this rare, strange and hilarious collection of footage with an audience. Nick Prueher, one of the festivals curators, talks to buzz about Internet comments, Tim and Eric and what he believes is their strangest video yet. The festival makes its way to The Art Theater in Champaign on Oct. 17. » buzz: The Found Footage Festival isn’t a conventional film festival. Talk a little bit about that. » Nick Prueher: It isn’t really a festival. It is more of a live comedy show. It is basically a guided tour of our video collection. We just called it a festival because the alliteration of “found footage festival” sounded good, but it’s a 90-minute comedy show with clips or videos that we found at thrift stores over the years. » buzz: You and festival co-founder Joe Pickett have been collecting videos since 1991. What made

you guys think that this collection of footage was worth sharing? » NP: Well, we would just be amazed by the things we would find, and our natural reaction was we wanted to share them with people. So that McDonald’s training video that started us off was just something that had to be shared with everybody, and then we found a safety video with people getting in accidents. You know, you just want gather people into a room and see how they react. I think that’s why we decided to take it to a larger audience because if it’s fun to share it with a smaller gathering of friends, imagine how fun it will be when we get 300 people into a movie theater. » buzz: What can an audience expect when you bring this down to Champaign? » NP: It’s going to be stuff you can’t see anywhere else. So it’s going to be exercise videos, training videos, crafting how-to videos and other stuff that’s not available on the Internet or really anywhere except for the show. It’s pretty unique to have something that you can’t see

anywhere else nowadays. That’s one big selling point. We are going to have a video called How to Massage Your Possum. We have a video called The Magical Rainbow Sponge ­— that’s a crafting video. We have a video called Wounds Rounds Live, which is for wound doctors, by wound doctors. We also have a slide show of our favorite VHS covers; we zoom in and show people things we noticed about the covers. Some are really well-designed. We have a favorite guy, Bob Klein, who does all of these kung fu videos, and every cover he makes is great. There are others like one called The Original Kitty Show where the graphic design is just a mess. It looks like a butterscotch manslaughter. So it’s just a wide variety of stuff. » buzz: What’s your favorite find, and where did you find it? » NP: We were doing a show in Vancouver last year, and a guy came up after and said he found some tapes through a government office that was getting rid of its VHS collection. The tape he gave us was called Hand Made Love, just   OCTOBER 11 - 17, 2012

Leave me alone

three words, hand made love, on the label. We didn’t know what was on it. It was kind of a mysterious title. When we popped it in, it turned out to be an instruction video for developmentally disabled men about masturbation. So that was one we hadn’t seen — just when we think we’ve kind of seen it all, this guy hands us a tape like that. The tape would have been fine they were trying to do the right thing and this was supposed to be educational, but the production values on this were just awful, which made it so much worse than it had to be. We found that video — we also found a video that they made for women that accompanied it called Finger Tips. We show a little bit from each of those videos, and that was the find of the year. It was a pretty great find. We have been doing this for 20 years, so when you find something you haven’t seen before or even heard of, it’s a pretty great day.

A ferret gets a bath in a 1996 pet care video called "Ferret Fun Fundamentals." Courtesy of the Found Footage Festival.

movie review


» buzz: How did the A.V. Club show serve as an extension of your collection? » NP: They asked us to do a bi-weekly show that would showcase some of our favorite videos, and we just decided that it would be fun to do. It would be a new way to bring it to different audiences — just kind of presented it almost the same way we do in the show, explaining where we found the

Trouble With the curve

video and giving our insights about them in these little 2 to 3 minute episodes on the Internet. The A.V. Club was very happy with it. We just had to learn not to read the comments section because the commenters on the A.V. Club are vicious. » buzz: Yeah, there are a lot of Internet trolls. » NP: We would not have been able to sleep at night had we read those comments. So we just decided to do that, and A.V. Club was happy with it. We have been trying to do other things to expand the Found Footage Festival beyond the live show. We published a book (VHS: Absurd, Odd, and Ridiculous Relics from the Videotape Era) recently of 300 of our favorite VHS covers along with jokes. We are working on a TV show pilot for the Science Channel, just some new ways to bring our collection to people. » buzz: How do you guys feel about Tim and Eric comparisons? » NP: Tim and Eric are great. We feel like they are watching the same source material as we are a lot of times. They have clearly found a way to replicate that sort of VHS, public access TV aesthetic. We were involved in working on a pilot with them a couple of years ago and it didn’t happen, but I think they are definitely kindred spirits.

by Syd Slobodnik


CLINT EASTWOOD and JUSTIN TIMBERLAKE. Warner Bros. Entertainment Inc


everal years ago while Clint Eastwood was directing Gran Torino, he hinted to the media that he felt his days were numbered as an actor and that the film would probably be the last he’d act in — but he still felt the drive to continue directing into his 80s. With an acting career that has lasted over 50 years and a directing career just 20 years shorter, Eastwood has left an incredible mark on Hollywood and the entertainment industry as a whole. His latest film was directed by longtime Eastwood assistant and first-time filmmaker Robert Lorenz. In Trouble with the Curve, Eastwood takes it easy as seasoned baseball scout Gus Lobel and retreads characters he’s played many times before — stubborn, soft-spoken, quick-tempered

and easily irritable meanies. This film is disguised as a baseball film, when really it’s Eastwood’s own Hallmark Channel movie, complete with a sensitive but troubled father-daughter relationship. It features the challenges of elderly and a professional woman who has kept personal relationships at a distance in favor of a legal career. But the film is still undeniably appealing to a variety of audiences. Lobel is the old-school scout for the Atlanta Braves who relies on his instincts about the qualities that good prospects show. He knows the sounds of a bat, the hand positions on a solid swing and a hitter’s correct response to a fastball, curve or slider. Although his skills are questioned by upper management that relies on high tech number crunching and Gus is suf-

fering the loss of vision, some hearing and other ravages of his age, his instinctive inspirations are still trusted by loyal scouting head Pete Klein (John Goodman). For the father/daughter melodramatic narrative, the tugs on heart strings are effectively realized with the help of the always-charming Amy Adams as Gus’s daughter, Mickey (not short for Michelle; she’s named after Mickey Mantle). Mickey is a dedicated practicing lawyer who is about to partner in a high powered old-boysclub law firm in Alanta, and she has struggled since her mother’s death to understand her dad’s distance. When her dad becomes challenged to snag an important minor league prospect for the Braves, she joins her dad on a scouting trip to

North Carolina, while juggling a major legal case that could clinch her being offered a partnership. This trip becomes a cathartic moment in her life in numerous ways. Screenwriter Randy Brown introduces a romantic subplot into the mix, as former pitcher and novice scout Johnny Flannigan shows interest not only in Gus’s unique insights, but his daughter. Justin Timberlake plays Flannigan with loads of sensitive understanding and loving kindness as he hopes to win over the otherwise careerengaged Mickey. While mostly predictable, Trouble with the Curve still hits a lot of the right notes and delivers a simple, entertaining, feel-good message, just like those Hallmark Channel true-life dramas. buzz   



Organic compounds Analog Outfitters preserves vintage instruments, sound quality by Evan Lyman


hampaign-Urbana is filled with unique and quirky businesses that cater to lovers of the arts. There’s a market here for collectors and hobbyists of all types. Ben Juday, owner of Analog Outfitters in downtown Champaign, started out as a collector and hobbyist — as a guitarist, he wanted to learn how to fix his own amplifier and build his own cables. Now, he owns his own shop, specializing in everything audiophiles hold dear. Whether they’re building handmade guitar amplifiers from recycled organ parts, repairing and modifying instruments and gear for local musicians, supplying analog sound gear for concerts in the area, or just buying and re-selling unique used equipment on their website, the guys at Analog Outfitters are obsessed with preserving the high-quality vintage sound and aesthetic. Juday’s interest in building instruments and equipment grew as he came to the University of Illinois to study geography. He came across a class taught by Professor Steve Errede called “The Physics of Electronic Musical Instruments” and decided to take it. “Really, I could not have done it without Steve Errede,” Juday said, as he gave me tour of the shop. “He’s the one that basically showed me how to do everything outside of school work.” Ben Hay, the shop’s burly, bearded manager who creates most Analog’s products himself, also shined in Errede’s class. Errede became somewhat of a mentor for the two as they began their business nearly 10 years ago. An array of vintage organs and amplifiers greet customers upon entry into the 6,000 squarefoot shop and storage space at 514 N. Neil Street. In the showroom sit some of the bigger sellers, like the Hammond B2 and B3 organs and the Leslie 122 speaker cabinets. These are the types of organs and accessories for which a market still exists. You know the iconic organ lines on Booker T & the M.G.’s “Green Onions”? If so, you’ve heard a B3 (If not, listen right now.). Analog has sold Hammonds to customers in Germany, Norway, Italy and all over the United States. They’ll even sell them to touring bands that come through CU to play a show in town. “We just had a band play at the Canopy Club, and they decided they really wanted to buy a Hammond B3,” Juday said. “So they came over here at like eight at night and they played in town at 10, and they were like, ‘Yeah, we love it.’ So I drove over there before they left in the morning, loaded it in their trailer behind their tour bus, and that was it.” Among the organs sit models of two of Analog’s own hand-built amplifiers, the Sarge and the ORGANic 15. The Sarge is the flagship in their line of amps. Analog has sold the Sarge to the guitarists for Blake Shelton and Sugarland, and even the guitarist for Dr. House himself, Hugh Laurie. Premier Guitar Magazine recently published a review of the Sarge in which they 10


praised its toughness (it’s housed by a heavyduty enclosure that once housed scientific equipment) and “fiery tone.” The ORGANic 15 gets its name because both the tubes and the housing cabinets come from organ parts. Beyond the first showroom is another room full of guitar gear and other miscellaneous equipment. “Analog drum machines, vintage guitars … we sort of specialize in odd stuff,” Juday said, before pointing to a guitar on the wall. “This is a 1959 Sears Silvertone guitar. Danelectro makes similar ones now, but that’s the real, vintage, original one. Jimmy Page made this guitar famous; he used this model quite a bit. That’s one of the best sounding guitars we have.” Next, Juday showed me a large cabinet covered in dials and knobs, admitting that he doesn’t know its intended function. “Nobody knows what it is, but it’s freakin’ cool,” Juday said. “I come across something like this, and I can’t just let that go in a dumpster.” It’s that spirit of preserving and re-using equipment from the past that persists within the Analog Outfitters business plan. Many lesser-known models of organs don’t have a real market value at all. If not for Juday, Hay and friends, they may end up in the trash or as firewood.

“We try to reuse as many materials as possible because first, why wouldn’t you if you had the opportunity? And second, it would actually raise our prices significantly if we had to have all our stuff machined and manufactured,” Juday said. Hay converted the shop’s second story into a woodshop, where Juday and Hay go to work on old Hammonds, re-using their tubes to build the Sarge, the transformers and wood from the chassis to build the ORGANic 15, and the keys and drawbars for their upcoming Hammond MIDI Controller product. He calls it the “mad scientist’s lab,” and he’s working on getting it completely finished by the winter. It currently holds dozens of working and chopped-up organs, tools and some pieces of art that Juday salvaged from the garbage. “We’re always trying to have a creative use of materials,” Juday said. When Juday’s not giving journalists tours of his shop or doing paperwork, he’s at auctions hunting for new parts or developing new products. Juday is especially excited about the development of their Hammond MIDI Controller. Juday hired engineer Rob Marshall (who plays bass in local band The 92s) specifically to develop it. Essentially, Marshall’s task is to

take the keys and drawbars from an old organ and make them interact with a computer or sound generator. “There are a lot of players out there that want that Hammond feel, but they can’t carry around a real B3,” Juday said. “So with this, they’ll be able to get a little bit closer.” If the MIDI Controller project becomes a success, it’s possible that Analog Outfitters may expand again. They’ve come a long way since their beginnings in Juday’s basement, but with a client list that includes big names like Sugarland and even Wilco, there’s no telling how fast their reputation will spread. Juday said that while they do have some big name clients, he thinks there are still musicians in town that don’t know they exist. On Friday, October 12, Analog Outfitters will hold their third annual Hootenanny beginning at 5 p.m. at their location on Neil. They will host live bands, show off vintage guitars and amps, and grill hot dogs. If you’re looking to hear some of that quality audio in person, here’s your chance. For more information on Analog Outfitters, head to

Dismantled organ at Analog Outfitters on September 6, 2012. Photo by Constantin Roman

Dicks... better than creative commons

OCTOBER 11 - 17, 2012

BLOG PARTY Urbana Poppin’ Champaign gives area hip-hop fans an outlet by Mitesh Bhatt

Used with permission from UPC


escribe the hip-hop culture in CU. Did you come up with anything? While hip-hop maintains a small foothold in the local scene through artists like Dave Coresh, Jay Moses, and even student organizations like the UC HipHop Congress, it hardly holds the same level of prominence as the area’s indie and alternative rock community. After all, the twin cities are located at least two hours away from any major

urban area and are mostly known for their disappointing football team, academic achievements and cornfields. Many people, including myself, arrived here as transplants from the Chicago area with a jaded perception of Central Illinois and its more rural feel. Right when I was feeling a little homesick and was shuffling through my favorite hip-hop albums and blogs, I stumbled

upon Urbana Poppin’ Champaign and creator/ editor-in-chief Djordje Gasic. Originally from Michigan, Gasic, a junior at the University of Illinois, created a hip-hop blog with a catchy name the summer prior to entering college. It was a way to share music and anything else appealing to his friends. After gaining a local and international following, he soon asked himself, “Why stop there?” Gasic has gone through promising month-tomonth growth, gaining industry experience with Complex Magazine and Sony Music/RCA Records, and networking with some of the hottest names in the rap game. Gasic has transformed his website into the lifestyle channel known as While UPC will always strive to share the hottest new music to its fans, the brand hopes to be the center of urban culture for CU. Since hip-hop is more of a cultural statement than a defined genre, the channel has decided to expand its focus to art, style, technology, sports, rides and anything that embodies the UPC lifestyle. also hopes to find a prominent balance of local and international coverage. Based in Champaign, the brand spot-

lights local artists and shows while providing a variety of exclusive content. When I met Gasic during my freshman year, I soon realized that he is very similar to me, a proactive hip-hop head that enjoys talking music and wants to leave a footprint in entertainment as well as Urbana-Champaign. Looking into the future, the channel only plans to grow and grind until UPC becomes a household name for all hip-hop fans in the area and for everything fresh. has everything from your next favorite artist, rap concerts in the area, or even when UPC is throwing a banger (hint: you might want to RSVP ahead of time).

Used with permission from UPC

Exhibitions Public Public Opening Opening Exhibitions Thursday, October October 11, 11, 2012 2012 Thursday, 6–8 pm pm 6–8 Encounters: The The Arts Arts of of Africa Africa Encounters: African Gallery Gallery Reinstallation Reinstallation African Rising Dragon: Dragon: Contemporary Contemporary Rising Chinese Photography Photography Chinese

Nathan Lerner, Lerner, Light Light Experiment, Experiment, Wooden Wooden Dowels Dowels (detail), (detail), 1939. 1939. Silver Silver gelatin gelatin print print Nathan Gift of of David David S. S. Ruttenberg Ruttenberg 1985-22-1.8 1985-22-1.8 © © Nathan Nathan Lerner Lerner Gift




OCTOBER 11 - 17, 2012

Complete listing available at

SUBMIT YOUR EVENT TO THE CALENDAR: Online: forms available at • E-mail: send your notice to • Fax: 337-8328, addressed to the217 calendar


Snail mail: send printed materials via U.S. Mail to: the217 calendar, Illini Media, 512 E. Green St., Champaign, IL 61820 • Call: 531-1456 if you have a question or to leave a message about your event.

THURSDAY 11 Art & other exhibits Expressions in Color: Selections from the 20th-Century Collection Krannert Art Museum and Kinkead Pavilion, 9am Fashioning Traditions of Japan Krannert Art Museum and Kinkead Pavilion, 9am Egungun! Power Concealed Krannert Art Museum and Kinkead Pavilion, 9am Fields of Indigo: Installation by Rowland Ricketts with Sound by Norbert Herber Krannert Art Museum and Kinkead Pavilion, 9am

Live music & karaoke Chillax with DJ Belly and Matt Harsh Radio Maria, 10pm Krannert Uncorked Krannert Center for Performing Arts, 5pm UI Harding Symphonic Band and UI Hindsley Symphonic Band Krannert Center for Performing Arts, 7:30pm Keith Harden & Bob Watson Boomerangs Bar and Grill, 8pm

Miscellaneous Cosmopolitan Club at the University of Illinois University YMCA, 7pm Get Over Your Fear of Speaking in Public and Learn Leadership Champaign Public Library, 12pm F.I.N.D. Orphy Orpheum Children’s Science Museum, 1pm

Movies & theater 44 Plays for 44 Presidents Krannert Center for Performing Arts, 7:30pm Dracula Krannert Center for Performing Arts 7:30pm Friends of Theatre: Opening Night Celebration: Dracula Krannert Center for Performing Arts, 10:30pm 12



Movies & theater

44 Plays for 44 PresiArt & other dents exhibits Krannert Center for PerFashioning Traditions forming Arts, 7:30pm Dracula of Japan Krannert Center for Krannert Art Museum Performing Arts and Kinkead Pavilion, 7:30pm 9am Expressions in Color: Selections from the SATURDAY 13 20th-Century CollecArt & other exhibits tion Krannert Art Museum Fields of Indigo: Inand Kinkead Pavilion, stallation by Rowland 9am Ricketts with Sound Fields of Indigo: Inby Norbert Herber stallation by Rowland Krannert Art Museum Ricketts with Sound and Kinkead Pavilion, by Norbert Herber 9am Krannert Art Museum Expressions in Color: and Kinkead Pavilion, Selections from the 9am 20th-Century CollecEgungun! Power tion Concealed Krannert Art Museum Krannert Art Museum and Kinkead Pavilion, and Kinkead Pavilion, 9am 9am Fashioning Traditions of Japan Classes, lectures, & Krannert Art Museum workshops and Kinkead Pavilion, Women’s Health Justice 9am Egungun! Power Under Electoral PresConcealed sure @ Friday Forum University YMCA, 12pm Krannert Art Museum and Kinkead Pavilion, Food & festivals 9am Wieners & Wine Sleepy Creek Vineyards Live music & karaoke 5pm BK Productions Karaoke El Toro Bravo, 9pm Live music & karaoke Champaign-Urbana Symphony Orchestra: OLD LIGHTS with Galaxy Class + Believ- Resurrection Krannert Center for Perers Live! forming Arts, 7:30pm Mike N Molly’s, 9pm UI Symphony Orchestra Lou DiBello Band Krannert Center for Per- Boomerang’s Bar, 8pm Stories & Songs of forming Arts, 7:30pm Karaoke with DJ Han- the River with Mike Anderson nah Champaign Public Phoenix, 8pm Urbana Country Danc- Library, 2pm ers contra dance with Salsa night with DJ Juan Radio Maria, 10:30pm Colin Hume. A Day of Dance with Phillips Recreation Colin Hume Center, 7pm Late Night with DJ Belly Illini Union, 10:30am Keith Harden acoustic Radio Maria, 10pm Huber’s, 8pm


F.I.N.D. Orphy Orpheum Children’s Science Museum, 1pm Chicago Bulls vs. Cleveland Cavaliers (Exhibition Game) Assembly Hall, 7pm

Movies & theater


44 Plays for 44 Presidents Krannert Center for Performing Arts,7:30pm Dracula Krannert Center for Performing Arts,7:30pm Dessert and Conversation: Dracula Krannert Center for Performing Arts, 6:30pm Friends of Theatre: Dracula Talkback Krannert Center for Performing Arts, 10:30pm

“My Books Are Like Water” — A Celebration of Mark Twain by the Station Theatre Urbana Free Library, 2pm F.I.N.D. Orphy Orpheum Children’s Science Museum, 1pm

Sports & recreation

West African Dance Class with Djibril Camara Red Herring Coffeehouse 6pm

ProShot Challenge Downtown Champaign 4pm

SUNDAY 14 Art & other exhibits Egungun! Power Concealed Krannert Art Museum and Kinkead Pavilion, 2pm Expressions in Color: Selections from the 20th-Century Collection Krannert Art Museum and Kinkead Pavilion, 2pm Fields of Indigo: Installation by Rowland Ricketts with Sound by Norbert Herber Krannert Art Museum and Kinkead Pavilion, 2pm Fashioning Traditions of Japan Krannert Art Museum and Kinkead Pavilion, 2pm

Classes, lectures, & workshops Lecture – My Dear Wife / Dear Davie: Lincoln, The Circuit and Life at Home From the Correspondence of David & Sarah Davis Museum of the Grand Prairie, 2pm

Food & festivals Industry Night Radio Maria, 10pm


Live music & karaoke

Soft Walking Adventure Homer Lake Interpretive Center, 2pm F.I.N.D. Orphy Orpheum Children’s Science Museum, 1pm

Concert Artists Guild Winner: Naomi O’Connell, with Brent Funderburk, piano Krannert Center for Performing Arts, 3pm

Movies & theater 44 Plays for 44 Presidents Krannert Center for Performing Arts, 3pm

Sports & recreation

MONDAY 15 Classes, lectures, & workshops Beginner Couples Tango course at Phillips Center Phillips Recreation Center, 8:15pm

Food & festivals

Fashioning Traditions of Japan Krishna Dinners Red Herring Coffeehouse Krannert Art Museum and Kinkead Pavilion 6:30pm 9am Live music & karaoke Expressions in Color: Selections from the Lounge Night 20th-Century CollecRadio Maria tion 10pm Krannert Art Museum Miscellaneous and Kinkead Pavilion 9am F.I.N.D. Orphy Orpheum Children’s SciClasses, lectures, & ence Museum workshops 1pm Twain for Teens Champaign Public TUESDAY 16 Library Art & other exhibits 3pm 8th Annual ACE Awards Miscellaneous Canopy Club, 5:30pm Egungun! Power Con- “My Books Are Like cealed Water” — A CelebraKrannert Art Museum and tion of Mark Twain by Kinkead Pavilion, 9am the Station Theatre Fields of Indigo: Instal- Urbana Free Library lation by Rowland 7pm Ricketts with Sound by F.I.N.D. Orphy Norbert Herber Orpheum Children’s SciKrannert Art Museum and ence Museum Kinkead Pavilion, 9am 1pm

Movies & theater Friends of Theatre: Behind the Scenes with Dracula Krannert Center for Performing Arts, 7pm

WEDNESDAY 17 Art & other exhibits Fields of Indigo: Installation by Rowland Ricketts with Sound by Norbert Herber Krannert Art Museum and Kinkead Pavilion 9am Egungun! Power Concealed Krannert Art Museum and Kinkead Pavilion 9am Fashioning Traditions of Japan Krannert Art Museum and Kinkead Pavilion 9am


Carol of the bells in four-part harmony!







Krannert Uncorked




// Marquee

// Depar tment of Theatre

44 Plays for 44 Presidents

// Depar tment

of Theatre



UI Harding Symphonic Band and UI Hindsley Symphonic Band // School of Music

About Friends of Theatre: Opening Night 10:30pm Celebration: Dracula // Department of Theatre

Friends of Theatre: Behind the Scenes with Dracula // Depar tment of Theatre WE OCT 17


National Symphony Orchestra of Cuba // Marquee




Krannert Uncorked with The Freak Brothers, Americana roots and blues // Marquee




44 Plays for 44 Presidents

// Depar tment of Theatre



// Depar tment of Theatre

// Depar tment

of Theatre



U of I Assembly Hall • Champaign, IL Tickets $8 in advance, $10 day of show. Illinois Students, Seniors, & Youth 2-12 yrs & Groups of 10+: $2 discount!

Tickets at the Illinois Ticket Office, or Charge By Phone: 866-ILLINI-1 (866-455-4641). Co Sponsored By:


UI Symphony Orchestra

// School of Music



Concert Artists Guild Winner: Naomi O’Connell, mezzo-soprano, with Brent Funderburk, piano

Dessert and Conversation: Dracula

Mary & Kenneth Andersen

// Depar tment of Theatre


Champaign-Urbana Symphony Orchestra: Resurrection // Champaign-Urbana Symphony Orchestra




44 Plays for 44 Presidents

// Depar tment of Theatre // Depar tment

About Friends of Theatre: Dracula Talkback 10:30pm // Depar tment of Theatre

Joan & Peter Hood Selma Richardson Masako Takayasu in loving memory of Wako Takayasu Anonymous



In remembrance of Emily & James Gillespie, Endowed Sponsorship

Iris & Burt Swanson

of Theatre


National Symphony Orchestra of Cuba

Concert Artists Guild Winner: Naomi O’Connell, mezzo-soprano, with Brent Funderburk, piano // Marquee 44 Plays for 44 Presidents

// Depar tment

of Theatre


Johannes Brahms’ Instrumental Music with Piano: Ian Hobson, piano, Smith Memorial Hall, 805 S. Mathews, Urbana // School of Music, Sinfonia da Camera, the Center for Advanced Study, and Kranner t Center

Rise to the occasion. Sweet or snarky, a singular greeting card punctuates your sentiments. Mark any milestone with Elvis in leather, mod dandelions, gilt decoration, a wry-faced leek, or another choice from the vast array at The Promenade. Exceptionally eclectic and artfully affordable

C A L L 3 3 3 . 6 2 8 0 • 1. 8 0 0 . K C P A T I X

Corporate Power Train Team Engine

Marquee performances are supported in part by the Illinois Arts Council—a state agency which recognizes Krannert Center in its Partners in Excellence Program.

40 North and Krannert Center —working together to put Champaign County’s culture on the map.




Deadline: 2 p.m. Tuesday for the next Thursday’s edition. INDEX Employment Services Merchandise Transportation Apartments Other Housing/Rent Real Estate for Sale Things To Do Announcements Personals

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ADS! Run a 10 or 20 word ad in the Services, Merchandise or Transportation categories for five days... And be eligible for our special Action Ad price!*

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OCTOBER 11 - 17, 2012

Visit calendar for a full list of things to do this weekend!




Twisted love story How I Learned to Drive comes to Station Theatre in Urbana   OCTOBER 11 - 17, 2012

jone sin’

by Matt Jones

“Come On, Daddy Needs a New Pair of Shows!

by Rachel Musial


very path has its puddle and every rose has its thorn. The story of How I Learned to Drive is no exception. Full of thorns, the riveting play tells the twisted love story of an abuser and his victim. In this Pulitzer Prize-winning play by Paula Vogel, audience members are taken backwards in time to witness the relationship between Uncle Peck and his niece, Li’l Bit, who is also the narrator and central character of the play. “The story is about the bonds between an abused victim and her abuser and how it’s complicated emotionally,” said director Thom Schnarre. “There is humor but it also gets very dark in other places.” Set in Maryland in the 1960’s, the play focuses on Li’l Bit and her abusive relationship with Uncle Peck. Audience members meet Li’l Bit at age 45 but are taken back age 11 to explore her youth. We see Li’l Bit begin taking driving lessons from her outcast uncle who use the lessons to molest her. Li’l Bit is too young to understand it then, but we see how she deals with the ongoing molestation as she develops into a adult woman. Exploring ideas of manipulation and control, mixed with childhood nostalgia, How I Learned to Drive will put audience members in an uncomfortable,

yet insightful place. “I want people to take out of it the complexities of victimization. Everyone in some situation is damaged, and depending on one’s own background people will take different things from it. I want the audience to leave the theater discussing the meaning of the ending and what the point of the play is,” Schnarre said. The 19-person cast has been preparing the show for six weeks, rehearsing four to five times a week. The casting process was different then most, for actors had to be able to play various ages throughout the show. For Schnarre though, How I Learned to Drive was an obvious choice when deciding the shows for the season. “It’s one of my favorite plays because it’s all fifty shades of grey. You laugh, but you are very moved by the story,” Schnarre said. How I Learned to Drive runs opened last week on October 4th but runs through October 20th, 2012. Station Theatre is located at 223 N. Broadway in Urbana. The shows start at 8 p.m. and admission is $10 on Wednesdays, Thursdays and Sundays and $15 on Fridays and Saturdays. Students and senior citizens receive $1 off ticket orders. Tickets can be purchased online at or by calling 217-384-4000. Stumped? Find the solutions in the Classifieds pages. ”Across

Used with permission from The Station Theatre

1 Flying matchmaker 6 “Fear of Flying” author Erica 10 Its lowest point is the Dead Sea 14 Get wild and woolly? 15 Psychic “Miss” in late-night 1990s ads 16 “Shall we?” response 17 Completely clean out 18 Arthur C. Clarke’s “Rendezvous with ___” 19 Some hosp. staffers 20 Show about a guy who spins those giant signs on the street? 23 Negative vote 24 Word in four state names 25 Old-school “Yeah, right!” 26 Emerald or ruby 27 Picked 29 One of the 30 companies that makes up the Dow Jones Industrial Average 32 Nest eggs of sorts 33 He’s Batman 37 Show about an engaged couple’s Plan Z? 40 LaBeouf of the last Indiana Jones movie 41 Latch (onto) 42 County in a 2008 Tonywinning drama

43 Olympic soccer player Rapinoe 45 “Them!” creature 46 Garden hose bunches 48 Word before or after “thou” 49 Home to the Mustangs 52 Show about helping out with bank heists and kidnappings? 56 Waikiki’s island 57 Centipede’s features 58 “21” singer 59 “Leave it in,” to a proofreader 60 Revolver’s hiding place in “Foxy Brown” 61 Person with a messy desk 62 Duck out of sight 63 Paula from Savannah 64 “For ___ sake!”

Down 1 They broadcast the Senate a lot 2 “Star Trek” crew member 3 Katy who kissed a girl 4 “Othello” antagonist 5 Got closer 6 Prep’s paradise 7 Name for Norwegian kings 8 Fish sought out by Marlin 9 What a shot might hit in soccer 10 Generic greeting card words 11 Shade in old pictures

12 “Cool ___” (New Edition song) 13 One A in AMA 21 Band from Athens 22 Constitution opener? 26 “You busy?” 27 Sing like Bing 28 Do damage 29 “Happy Days” diner 30 “Well, ___-di-dah!” 31 Show where they often use Luminol 32 Fisher of “Wedding Crashers” 34 Palindromic honorific 35 Internet connectivity problem 36 It’s opposite WNW 38 Sandwich order 39 “The Sound of Music” surname 44 Shady figure? 45 Story line shape 46 Raccoon relative 47 Responded to fireworks 48 Firing offense? 49 Refine metal 50 Barroom brawl 51 Detox center guests 52 “My word!” 53 Head honcho 54 Princess Fiona, really 55 “This’ll be the day that ___...”



OCTOBER 11 - 17, 2012 

2012 T H E B E S T:











Mexican Food Barbeque Pizza




Green Business

Breakfast Food



New Business of 2012

Place for Dessert Live Music Venue Coffee Shop Smoke Shop Art Gallery Theatre Venue Gay-Friendly Nightlife Restaurant for Vegetarians Park 24-Hour Hangout Place to Buy Organic Groceries


Place to Buy Music

Submit your ballot at:

Place this ballot in an envelope and mail to:

Best Place to See a Movie


attn: Best of CU Illini Media 512 E. Green St.

Place to Buy a Bike

Drop off this paper ballot at the Illini Media Building at 512 E. Green St., 2nd floor

Place to Get a Tattoo

Hair Salon Place to Get Nails Done Place to Get Hair Colored Performance Theatre


Comedy Venue Place to Buy Vintage Clothing


Place to Buy “New” Clothing


Bar Selection


Beer Selection

Wine Bar

Place to Buy Alcohol Beer Garden

Find out your picks in the special Best of CU 2012 Edition of Buzz on November 8, 2012 Rules: (1) One Ballot per person. Multiple submissions will be disqualified. (2) Voting ends October 14, 2012.



Regional Area Attraction Regional Restaurant Regional Store/Specialty Shop Local Musician/Band Biggest CU Personality

Buzz Magazine: Oct. 11, 2012  

Oct. 11, 2012: The Art Theater hosts the Found Footage Festival, raising pets in CU, Analog Outfitters and more!

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