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Monica Kass Rogers

POSITIVE YOUTH IMPACT STARTS HERE

Bc2025 03 013 Boys & Girls Club Board Members Build Lab

Gathered around a table before the Boys & Girls Clubs of the Northwest Suburbs (BGCNWS) “Youth of the Year” awards, board members Tom Roeser and Amy Wickstrom, and board president Susan Harkin are feeling celebratory. Three years after launching a $12 million campaign to fund a new youth Impact Center that will bridge needs in

PAINTING WITH VALUES

Sr2025 03 038 Hector Hernandez Wearing Theory Pant, Zegna Shirt, Brunello Cucinelli Sweater 2

At 10:30 a.m.the light filtering through the windows in Lake Forest is beautiful. “Yes,” artist Hector Hernandez says, smiling appreciatively, “David Adler designed this estate so that every room is perfectly lit by natural light. It’s so helpful when I paint.” One of few artists still working in technique mixte, the 15th-century painting technique that

THE GOOD, THE BAD, AND THE ALGAE

Sr2025 03 015 Chris Howe Biochemist

Decades before Christopher Howe became a venerated University of Cambridge biochemis- try professor, he was a young boy so fascinated with science that his parents allowed him and his brother to convert the family’s spare bedroom into a chemistry lab. “They were great about it,” Howe recalls with a smile. “It was pretty clear by

IRISH BARMBRACK

Irishfruitedsweetbread (barmbrack) Ingredients Mkrogers B2 2543 Copy

MAKES: 1, 9 X 5-INCH LOAF INGREDIENTS FOR THE WHISKEY-SOAKED FRUIT FOR THE BREAD DOUGH With St. Patrick’s Day coming up this month, it’s the perfect time to bake this beautiful barm- brack (bairin breac or “speckled loaf ” in Gaelic) a fragrant Irish bread studded with whiskey- and-tea-soaked dried fruit. Although many of the

OUT, OUT, DAMNED SPOT!

Spotremovalstory Lakecitycleaners 8x12 B2 3151 Copy

It’s inevitable. Stains happen. No matter how careful you are, the mustard on that hotdog, mud in that puddle, wine in that glass, and ink from that pen are going to splish, splash, drip or drop onto the fabrics in which you live. Figuring out how to rid garments and linens of the resulting soiled

DELIZIOSO DENUCCI’S

Sr2025 03 022 Maine Lobster Agnolotti

The pride Chef Salvatore “Sal” Lo Cascio takes in his handiwork is apparent. Stepping from the kitchen with a fresh-baked pesto pizza held aloft, Lo Cascio sets the pie down on a table at the recently opened DeNucci’s in Highland Park, and says with grin, “And there you go!” It’s no surprise that Lo Cascio’s

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