WATCH: Indiana State President discusses all things ISU
Godard spoke about the University's upcoming commencement, the University's new partnership with McDonald's, and an upcoming dedication at the Gibson Track and Field Complex. Godard also provided a recap of Give to Blue Day, ISU's annual day of giving and his upcoming participation in the Terre Haute Children's Museum's Top Chef competition.
ISU's Earth Day celebrations
Watch the video above to hear from ISU President Godard.
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Eater
7 days ago
- Eater
Filipino and Indian Flavors Merge at This ‘Top Chef' Star's New Wicker Park Cafe
Zubair Mohajir has helped redefine South Asian cuisine in Chicago, with the successes of Lilac Tiger and the Coach House in Wicker Park, and more recently, with the fusion of Mexican and Indian flavors at Mirra in Bucktown. Then, Mohajir leaped to the national stage earlier this year as part of the cast of Top Chef: Destination Canada. His colleagues say that Top Chef hasn't gone to Mohajir's head. He's remained grounded. He wants to elevate the people around him and push boundaries. But Coach House chef de cuisine Jacob Dela Cruz has seen one change. He's become a really good photographer, constantly snapping photos of his boss posing with star-struck customers. Jokes aside, Mohajir isn't resting. He's formed a new team, along with Dela Cruz and Salt Burger and Fries co-founder Hassan Jaffrani. Earlier this week, the trio unveiled Sarima Cafe, which shares a space with Salt's Wicker Park location at 1924 W. North Avenue. Jaffrani and Mohajir have known each other for years. When Jaffrani, who's also behind the IDOF brand (like Salt, a hit with young Muslims) decided to close the Wicker Park branch of Beard Papa's, Mohajir jumped at a chance to open a cafe. Like his other projects, this spot would infused dishes with South Asian flavors — this time blended with Dela Cruz's Filipino heritage. Sarima serves breakfast sandwiches and pastries. Eventually, they'll add small-batch ice cream in flavors like red mung bean to the menu. Mohajir is excited to brew the same masala chai he serves at his other restaurants (bartender David Mor has made creative use of the spiced tea at his bars Truce and Lilac Tiger). They also pour Dark Matter Coffee. Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik Mohajir brought on local baker Reema Patel to fill the pastry case with delights like chai flan, an ube crinkle cookie stuffed with cream cheese, and calamansi shrikhand doughnut based on a Boston Creme. Patel, who's been working in Pilsen on the pastry team at Mariscos San Pedro, has created a unique lineup of cake doughnuts, cookies, and more. There's even a cashew cookie with a silver leaf based on the classic South Asian diamond-shaped sweet, kaju katli. The 'Food For the Gods' bar is made with dates and black tea. Patel also appeared on Season 2 of the reality cooking show Baking It. She teases upcoming treats like a gulab jamun banana pudding. 'A really cool part of creating a space and creating recipes is knowing that you can change things and still end up with something even better than what you thought,' Patel says. Sarima will also offer something that Mohajir has been reluctant to offer: dosa. Paper dosa is thin and crispy, and they'll stuff it with mushrooms and sweet potato. It's almost cliché for a South Indian chef to offer the iconic crepe-like item. They'll have other toppings available, too. Jaffrani says they need to offer a 'steak and eggs' like dosa option. Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik The food at Sarima is halal, which means no pork. Diners who sink their teeth into the breakfast sandwich will taste tocino made of chicken. Mohajir says he 'gets a kick out of' serving halal versions of tocino and longganisa as the Muslim community doesn't typically eat pork: 'I think bacon smells amazing, but like, I've never eaten bacon, you know?' he says. So what's with the name? Dela Cruz explains it's from a legend that started on the Filipino island of Mindanao. It's derived from 'Sarimanok' a colorful bird meant to symbolize good fortune. The crew has seen Chicagoans wait in long lines for pastries at bakeries like Del Sur and Fat Peach. Mohajir hopes to see good fortune and long lines out the door on North Avenue and says they're concentrating on keeping up with supply and demand: 'We're here to sell food, we're here to sell pastries,' he says. 'If we don't make enough, then what's the point?' Sarima Cafe, 1924 W. North Avenue, open 8 a.m. to 2 p.m. on Wednesday through Sunday, hours will be expanded later this summer Kim Kovacik Kim Kovacik Kim Kovacik Kim Kovacik


UPI
24-07-2025
- UPI
Anne Burrell's cause of death ruled a suicide
1 of 2 | Anne Burrell arrives on the red carpet at the City Harvest "Red Supper Club" Fundraising Gala in 2022. Her cause of death was ruled a suicide. File Photo by John Angelillo/UPI | License Photo July 24 (UPI) -- Anne Burrell's cause of death was determined to be a suicide. The Food Network television personality died June 17 after taking assorted antihistamines, alcohol and amphetamine. She was 55 years old. Her cause of death was "acute intoxication due to the combined effects of diphenhydramine, ethanol, cetirizine and amphetamine" according to New York's office of the chief medical examiner, per the New York Times. Police say her body was found "in the shower unconscious and unresponsive surrounded by approximately (100) assorted pills," that report continued. "Anne was a beloved wife, sister, daughter, stepmother and friend," her family told People. "Her smile lit up every room she entered. Anne's light radiated far beyond those she knew, touching millions across the world. Though she is now longer with us, her warmth, spirit and boundless love remain eternal." Her death was mourned by several other big names in the food world, including Cake Boss' Buddy Valastro and Top Chef's Carla Hall. Notable deaths of 2025 Hulk Hogan Retired professional wrestler Hulk Hogan reaches out to fans as he arrives at Randall's Wines and Spirits for a signing appearance in St. Louis on in July 2024. Hogan, whose real name is Terry Gene Bollea, Retired professional wrestler Hulk Hogan reaches out to fans as he arrives at Randall's Wines and Spirits for a signing appearance in St. Louis on in July 2024. Hogan, whose real name is Terry Gene Bollea, died July 24, 2025, reportedly of cardiac arrest, in Clearwater, Fla., File Photo by Bill Greenblatt/UPI | License Photo


Eater
24-07-2025
- Eater
‘Top Chef' Winner Tristen Epps Takes Over Red Rooster Overtown
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. Fresh off his win in the 22nd season of Top Chef, chef Tristen Epps is preparing for his next step — opening Afro-Caribbean restaurant Buboy in Houston, Texas. He's building buzz for the upcoming eatery with a pop-up tour, and one of his stops is Miami restaurant Red Rooster Overtown. Starting Friday, July 25, Epps will be back in the Red Rooster kitchen (he was previously an executive chef at the Marcus Samuelsson restaurant). Epps will serve dishes from his tenure at Red Rooster, as well as Afro-Caribbean fare that will be on the menu at Buboy. Red Rooster classics include the Rooster Royale (a whole chicken with tamarind-malta glaze), crispy green tomatoes with comeback sauce, oxtail fried rice, and tuna crudo with Cuban coffee ponzu. 'Working with Tristen has always been an absolute joy. He's a chef with deep creativity, heart, and an incredible sense of purpose. His return to Red Rooster Overtown is a full-circle moment, and I'm thrilled to collaborate with him again and feature some of his incredible new dishes from Buboy.' says chef-owner Marcus Samuelsson. When asked what to expect for the Buboy preview items, Epps says, 'My menus are always evolving, and I rarely repeat dishes. People can come each time and will have a different experience.' In an interview with Eater Houston, Epps explained that the Buboy pop-ups provide an opportunity to educate diners about the Transatlantic Slave Trade and its enduring social, cultural, and economic impacts. 'I want to make sure that this story behind this cuisine is told,' he says. 'Black food is American food. Black history is American history, and I want that to be really shown and in ways as best as I can.' While cooking for a Miami audience, Epps says he leans into Afro-Latin and Caribbean-Latin cuisine. 'I can celebrate that side of the diaspora, which includes Colombia, Cuba, Haiti, Dominican Republic, and more. Miami is a rich tapestry of all of those cultures, and it makes for a beautiful celebration of cuisine.' In Houston, he leans more into West African and Asian influences, as well as heavier on meats. 'In Miami, I do more in the lighter realm with fish and seafood,' he says. Diners can find information about upcoming dinners, including dates, menus, and reservation details, online. Eater Miami All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.