This week’s featured gig poster was designed by Sonnenzimmer (aka Nick Butcher and Nadine Nakanishi).

This week’s featured gig poster celebrates Grammy-winning Chicago percussion quartet Third Coast Percussion.…Read More

For Glen Echo, Azita Youssefi’s first album in more than eight years, she played and recorded every instrument herself.

The first time you see “If U Die,” the new video from Chicago singer-songwriter Azita Youssefi, it might take you a minute to realize that the colorful rock band you’re watching is actually four matted-together versions of a single person.…Read More

Chicago rapper Lil Zay Osama broke out about three years ago with the succinct and sorrowful “Changed Up,” which balances punchy, brutal bars against heart-wrenchingly sweet Auto-Tuned singing. Osama’s rise came during the early flourishing of a new wave of drill focused on melody and indebted to scene pillar Lil Durk; “Changed Up” captures the style’s paradoxically guarded-yet-vulnerable soulfulness so perfectly that it could pass for the urtext of melodic drill.…Read More

Fish kills after ice-out are not expected to be as bad as in the polar-vortex winter of 2013-14, but some fish kills are expected on smaller, shallower mud-bottom lakes.

Homeowner groups sometimes ask fisheries biologist Frank Jakubicek if having ice rinks will help prevent fish kills. It helps.

In the old days, kids and parents were more apt to clear snow from ice for skating or hockey games. By doing so, they unwittingly helped prevent winter fish kills by allowing sunlight in to help oxygen levels.

As the weather broke last week, I wondered whether the extended heavy snow cover (the fourth-longest stretch with 10 inches or more) and thick ice (up to 18 inches on the Chain O’Lakes) would lead to winter fish kills, which usually are noted at ice-out. And ice-out is coming.

‘‘Yeah, we are probably going to have some fish kills,’’ said Jakubicek, who covers Cook and Lake counties. ‘‘I haven’t heard of any fish kills yet, but we still have ice-up.

‘‘There are always marginal ponds with soft mud bottoms and relatively shallow that have kills.’’

But Jakubicek said he thinks the area should be relatively unscathed by winter fish kills.

Dale Bowman

‘‘We had our ice later in the year,’’ he noted.

That’s a key distinction from the polar-vortex winter of 2013-14.

‘‘I would say if any lakes or ponds had troubles in 2013-14, they should be checked out,’’ emailed Andy Plauck, a fisheries biologist for McHenry, Kane and DuPage counties. ‘‘The ice in 2013 started early [in November] and didn’t go away until late March. I think we’ll be in the clear if the weather keeps warming up!’’

So far, the weather forecast indicates a gradual ice-out.

‘‘I haven’t heard of anything yet, but we had 13 inches of ice on McCollum Lake as of Feb. 21,’’ Plauck emailed.

‘‘All quiet in my neck of the woods,’’ emailed biologist Seth Love, who covers Kendall, Grundy, Kankakee and Will counties.

In terms of ice, there is generally a remarkable difference between the area Love covers and the far northern counties.

That’s why Jakubicek said: ‘‘I expect some dead gizzard shad on the Chain. We are going to have dead fish in some lakes and ponds, usually the more shallow ponds with mud bottoms, water retention ponds, those ponds. So, yes, we are probably going to have some.’’

The key time to watch is when the ice goes.

‘‘Sometimes fish will die, and they go to the bottom,’’ Jakubicek said. ‘‘It takes a couple of days after the ice leaves for them to float up. We will see.’’

Illinois’ fisheries biologists can be found at ifishillinois.org/FAQS/biologists.html.

People

Bob Kerans replaced the late Ray Thompson as chairman of the Illini Muskies Alliance. Kerans founded the Illinois Muskie Tournament Trail.

Wild things

Provided

Lawrence Narro reported his first find of a shed antler Saturday. ‘‘Still about 8 inches [of snow] in spots,’’ he messaged. . . . Sandhill cranes are migrating around the Chicago area. . . . William Meyer tapped his first maple tree over the weekend. Perfect timing: warm days, cool nights. . . . On Sunday, Joseph Kalas messaged, with photos: ‘‘Daffodils and snowdrops. Chicago west of Midway Airport.’’

Provided by Joseph Kalas

Stray cast

Baseball box scores in the Sun-Times again are like the first coho.

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Bryant says she is focused on “finding the light in darkness” in an emotional story in People magazine, detailing how she attempts to push forward after her husband and daughter died in a helicopter crash in early 2020.

LOS ANGELES — Vanessa Bryant said she is focused on “finding the light in darkness” in an emotional interview with People magazine detailing her attempts to push forward after her husband Kobe Bryant and daughter Gigi died in a helicopter crash early last year.

Bryant said the late NBA superstar and Gigi continue to “motivate me to keep going” in the magazine’s Women Changing the World issue, which will be released Friday. The issue salutes the activists, innovators and role models who are making a difference.

The 38-year-old widow of the Los Angeles Lakers legend expressed how she’s been trying to navigate heartache while trying to rebuild a life for herself and three daughters.

“Lying in bed crying isn’t going to change the fact that my family will never be the same again,” she said. “But getting out of bed and pushing forward is going to make the day better for my girls and for me. So that’s what I do.”

Kobe Bryant was killed when the helicopter carrying him, his 13-year-old daughter and seven others crashed into a mountainside in Calabasas, California, while flying to a girls basketball tournament at his Mamba Sports Academy on Jan. 26, 2020.

Vanessa Bryant said her devotion to her daughters Natalia, Bianka and Capri have been a saving grace.

“My girls help me smile through the pain,” she said. “They give me strength.”

On the magazine cover, Vanessa Bryant sports a Lakers jacket with Kobe’s No. 24 on the right sleeve.

Vanessa Bryant said she wants to honor her husband and daughter’s legacy by creating opportunities for young female athletes.

She has since taken charge of creative projects left unfinished at Granity Studios, the late NBA star’s multimedia company she now helms. She recently relaunched Kobe’s charitable non-profit as Mamba & Mambacita Sports Foundation — a nod to the father-daughter duo — to help empower young girls and provide equal opportunities to underserved athletes.

Bryant felt compelled to follow through on the vision her husband long championed.

AP

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Here are a few Mediterranean dishes from America’s Test Kitchen to consider adding to your home cooking menus — even if you’re not on the diet.

The results are in.

The Mediterranean diet is the best overall diet for the fourth year in a row, according to U.S. News & World Report’s annual ranking.

The Mediterranean diet has been proven to have some correlation with decreased risk of disease as it promotes healthy eating, a wide variety of heart-healthy menu options, and is one of the easiest diets to adhere to in in the longterm. Fruits, vegetables, nuts, legumes, spices, healthy fats, red meat, poultry and fish are key players found in the diet.

Here are a few Mediterranean dishes from America’s Test Kitchen to consider adding to your home cooking menus — even if you’re not on the diet.

Pasta e Fagioli with Orange and Fennel

Though the precise ingredients for Italy’s famed pasta e fagioli vary from region to region, too many recipes have one thing in common: They turn out bland and mushy and take hours to prepare.

For our recipe, we wanted to create a satisfying soup boasting great flavor and proper texture that didn’t take all afternoon to make.

We started by cooking some pancetta (bacon worked well, too) in a Dutch oven to create a savory base, then cooked our vegetables in the rendered fat. We established an Italian flavor profile with the help of some fennel seeds, orange zest, dried oregano, red pepper flakes, and plenty of garlic. Minced anchovy fillets contributed a complex, meaty character void of any fishy aftertaste.

Turning to canned diced tomatoes (instead of fresh) and sweet, creamy canned cannellini beans (instead of dried) cut hours out of prep time, and using the tomatoes to deglaze our aromatic base intensified the flavor of the soup. A Parmesan rind was an easy way to introduce a subtle umami quality.

Cutting our chicken broth with water provided richness without overwhelming the other flavors.

For our pasta, we looked to small shapes like ditalini, tubettini, or, our top choice, orzo to complement rather than crowd out the other ingredients.

Finally, parsley lent the necessary bright note to finish our soup. The Parmesan rind can be replaced with a 2-inch chunk of cheese.

You can substitute ditalini or tubettini for the orzo (the cooking times may vary slightly).

Serves 8 to 10

INGREDIENTS

1 tablespoon extra-virgin olive oil, plus extra for serving

3 ounces pancetta, chopped fine

1 onion, chopped fine

1 fennel bulb, stalks discarded, bulb halved, cored, and chopped fine

1 celery rib, minced

4 garlic cloves, minced

3 anchovy fillets, rinsed and minced

1 tablespoon minced fresh oregano or 1 teaspoon dried

2 teaspoons grated orange zest

½ teaspoon fennel seeds

¼ teaspoon red pepper flakes

1 (28-ounce) can diced tomatoes

1 Parmesan cheese rind, plus grated Parmesan for serving

2 (15-ounce) cans cannellini beans, rinsed

3½ cups chicken broth

2½ cups water

Salt and pepper

1 cup orzo

¼ cup minced fresh parsley

DIRECTIONS

1. Heat oil in Dutch oven over medium-high heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Stir in onion, fennel, and celery and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic, anchovies, oregano, orange zest, fennel seeds, and pepper flakes and cook until fragrant, about 1 minute.

2. Stir in tomatoes and their juice, scraping up any browned bits. Stir in Parmesan rind and beans, bring to simmer, and cook until flavors meld, about 10 minutes.

3. Stir in broth, water, and 1 teaspoon salt. Increase heat to high and bring to boil. Stir in pasta and cook until al dente, about 10 minutes. Off heat, discard Parmesan rind. Stir in parsley and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with grated Parmesan.

Shakshuka

Shakshuka is a Tunisian dish featuring eggs poached in a spiced tomato, onion, and pepper sauce. The key to great shakshuka is balancing the piquancy, acidity, richness, and sweetness of its ingredients.

Choosing the right pepper to star in this dish made all the difference. We compared the results when using fresh red bell peppers, roasted red bell peppers, and piquillo peppers, which are sweet roasted chiles.

The fresh red bell peppers tasted flat and lackluster. We liked the roasted red bell peppers just fine, but the piquillo peppers were our favorite, boasting spicy-sweet and vibrant flavors. These small red peppers from Spain, sold in jars or cans, have a subtle hint of smokiness from being roasted over a wood fire. We added yellow bell peppers to the mix for a clean, fresh flavor and a contrast to the deep red sauce.

We finished our shakshuka with a sprinkling of bright cilantro and salty, creamy feta cheese. Jarred roasted red peppers can be substituted for the piquillo peppers.

You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Serve with pitas or crusty bread to mop up the sauce.

Carl Tremblay/America’s Test Kitchen

Serves 4

INGREDIENTS

3 tablespoons extra-virgin olive oil

2 onions, chopped fine

2 yellow bell peppers, stemmed, seeded, and cut into ¼-inch pieces

4 garlic cloves, minced

2 teaspoons tomato paste

Salt and pepper

1 teaspoon ground cumin

1 teaspoon ground turmeric

⅛ teaspoon cayenne pepper

1½ cups jarred piquillo peppers, chopped coarse

1 (14.5-ounce) can diced tomatoes

¼ cup water

2 bay leaves

⅓ cup chopped fresh cilantro

4 large eggs

2 ounces feta cheese, crumbled (½ cup)

DIRECTIONS:

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions and bell peppers and cook until softened and lightly browned, 8 to 10 minutes. Add garlic, tomato paste, 1½ teaspoons salt, cumin, turmeric, ¼ teaspoon pepper, and cayenne. Cook, stirring frequently, until tomato paste begins to darken, about 3 minutes.

2. Stir in piquillo peppers, tomatoes and their juice, water, and bay leaves. Bring to simmer and cook, stirring occasionally, until sauce is slightly thickened, 10 to 15 minutes.

3. Off heat, discard bay leaves and stir in ¼ cup cilantro. Transfer 2 cups sauce to blender and process until smooth, about 60 seconds. Return puree to skillet and bring sauce to simmer over medium-low heat.

4. Off heat, make 4 shallow indentations (about 2 inches wide) in surface of sauce using back of spoon. Crack 1 egg into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 4 to 6 minutes. Sprinkle with feta and remaining cilantro and serve immediately.

Mediterranean Chopped Salad

The appeal of a chopped salad is that all the ingredients are cut to a uniform size and tossed together, permitting a taste of everything in each bite.

Virtually any ingredients may be used, yet most chopped salads are uninspired, laden with deli meats and cheeses and drowned in dressing.

With a world of options at our disposal, we steered our salad in a Mediterranean direction, starting with escarole. A member of the chicory family, this underutilized leafy green is loaded with vitamins and has a mild bitterness that pairs well with bold flavors.

Next we added chopped cucumbers and grape tomatoes, salting them to remove excess moisture, and red onion.

To make our salad hearty, instead of deli meat we incorporated nutty chickpeas.

Kalamata olives added richness, and walnuts brought crunch and healthy fats.

We tossed everything with a simple red wine vinaigrette to let the salad’s flavors shine through.

Finally, not wanting to completely eliminate cheese from our salad, we sprinkled on ½ cup of briny feta to round out the flavors.

Cherry tomatoes can be substituted for the grape tomatoes.

stock.adobe.com

Serves 6

INGREDIENTS

1 cucumber, halved lengthwise, seeded, and cut into ½-inch pieces

10 ounces grape tomatoes, quartered

1 teaspoon table salt

3 tablespoons red wine vinegar

1 garlic clove, minced

3 tablespoons extra-virgin olive oil

1 (15-ounce) can chickpeas, rinsed

½ cup pitted kalamata olives, chopped

½ small red onion, chopped fine

½ cup chopped fresh parsley

1 head escarole (1 pound), trimmed and cut into ½-inch pieces

2 ounces feta cheese, crumbled (½ cup)

½ cup walnuts, toasted and chopped

DIRECTIONS

1. Toss cucumber and tomatoes with salt and let drain in colander for 15 minutes.

2. Whisk vinegar and garlic together in large bowl. Whisking constantly, drizzle in oil. Add drained cucumber- tomato mixture, chickpeas, olives, onion, and parsley and toss to coat. Let sit for at least 5 minutes or up to 20 minutes.

3. Add escarole, feta, and walnuts and toss gently to combine. Season with salt and pepper to taste. Serve.

Marinated Artichokes

Daniel J. van Ackere/America’s Test Kitchen

Marinated artichokes have so many uses that they should be considered a pantry staple; they’re perfect for everything from throwing on pizzas, to tossing into a salad or pasta, to eating on an antipasto platter.

But store-bought versions tend to be mushy and bland — and expensive.

We set out to make our own recipe for easy, inexpensive, and boldly flavorful marinated artichokes. To get the best tender-yet-meaty texture and sweet, nutty artichoke flavor, we started with fresh baby artichokes.

We simmered them gently in olive oil with strips of lemon zest, garlic, red pepper flakes, and thyme, then let them sit off the heat until they were perfectly fork-tender and infused with the aromatic flavors.

Then we stirred in fresh lemon juice and more zest, minced garlic, and mint before transferring the artichokes to a bowl and topping them with the infused oil for serving and storage.

Serves 6 to 8

INDGREDIENTS

2 lemons

2½ cups extra-virgin olive oil

3 pounds baby artichokes (2 to 4 ounces each)

8 garlic cloves, peeled, 6 cloves smashed, 2 cloves minced

¼ teaspoon red pepper flakes

2 sprigs fresh thyme

Salt and pepper

2 tablespoons minced fresh mint

DIRECTIONS

1. Using vegetable peeler, remove three 2-inch strips zest from 1 lemon. Grate ½ teaspoon zest from second lemon and set aside. Halve and juice lemons to yield ¼ cup juice, reserving spent lemon halves.

2. Combine oil and lemon zest strips in large saucepan. Working with 1 artichoke at a time, cut top quarter off each artichoke, snap off outer leaves, and trim away dark parts. Peel and trim stem, then cut artichoke in half lengthwise (quarter artichoke if large). Rub each artichoke half with spent lemon half and place in saucepan.

3. Add smashed garlic, pepper flakes, thyme sprigs, 1 teaspoon salt, and ¼ teaspoon pepper to saucepan and bring to rapid simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally to submerge all artichokes, until artichokes can be pierced with fork but are still firm, about 5 minutes. Remove from heat, cover, and let sit until artichokes are fork-tender and fully cooked, about 20 minutes.

4. Gently stir in ½ teaspoon reserved grated lemon zest, ¼ cup reserved lemon juice, and minced garlic. Transfer artichokes and oil to serving bowl and let cool to room temperature. Season with salt to taste and sprinkle with mint. Serve. (Artichokes and oil can be refrigerated for up to 4 days.)

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Chicago Bears: 3 Players that should be kept out of trade talks by Ryan Taylor

Chicago Bears wide receiver Allen Robinson will no longer be pursued by the Baltimore Ravens as a free agent this offseason.

ESPN’s Jamison Hensley reported, “The expectation is Baltimore won’t pursue a No. 1 wide receiver like Allen Robinson or Kenny Golladay.” Robinson, 27, is entering free agency this offseason after failing to sign an extension with the Chicago Bears in the early portion of the 2020 NFL season.

Robinson is looking to sign a bigger contract that further suits the value he can bring to a team. ESPN’s Dan Graziano wrote about the Robinson dilemma back in September, saying “don’t think that’s not on his mind,” when speaking of Keenan Allen’s $20 million per year salary.

Robinson had his best year this past season in the three seasons he has played with the Bears. He caught 102 passes for 1,250 yards and six touchdowns. He delivered a career-best 67.5% catch rate. Remember, the only quarterbacks Allen Robinson has played with include Mitch Trubisky, Nick Foles, and Blake Bortles. Yet, he is still arguably a top-ten receiver in the NFL.

What is going on with the Chicago Bears and Allen Robinson as far as a contract?

Bears fans know Robinson’s situation all too well. He stands before multiple paths that his future could go down. The Bears could tag him, tag-and-trade him, resign him, or he could sign with a brand new team.

General manager Ryan Pace has failed to show his appreciation for Allen Robinson. They have not made the necessary cap room to keep their best offensive asset and failed to sign him to an extension in the previous offseason.

The Bears did start making room by cutting Buster Skrine on Monday. If done after June 1, this move can save them up to $5 million in cap space. They will need to make more cuts to make a Robinson signing possible. More cuts should be coming on the offensive line, possibly starting with Bobby Massie.

Another move the Bears might consider is the dreaded franchise tag. Today, March 2, marks one week to go before the franchise tag deadline is over. Although, Robinson would be likely to sit out the season if the Bears decide to this.

Ravens likely won’t pursue A-Rob, Golladay https://t.co/7UVbZcwekv

— NBC Sports EDGE Football (@NBCSEdgeFB) March 2, 2021

Does the Ravens’ exit from the Robinson sweepstakes help the Bears?

Not really. Robinson will always have plenty of interested teams ready to pay him top dollar. The New York Jets are in desperate need of help in most positions and will have the second-most projected cap space this offseason to work with. Not to mention, the Jets should have the second pick in the draft that could turn into Justin Fields or Zach Wilson.

The Indianapolis Colts just traded for Carson Wentz and only took a $22 million cap hit, giving them close to $60 million to play with in cap space. While young guys like Michael Pittman and Parris Campbell are on the rise, T.Y. Hilton is nearing the decline of his career.

Robinson’s old team, the Jacksonville Jaguars, is one team that Robinson said (on Sirius XM) that he would be interested in joining. The Jaguars have the most cap space this offseason to work within the NFL. They will be attractive if they draft Trevor Lawrence in the NFL draft because he is one of the most anticipated NFL draft prospects in recent history.

Robinson’s talent and consistency throughout the Bears’ struggles make him quite appealing for teams that can build a better supporting cast around him. A team like the Colts could let Robinson thrive on their well-rounded team, especially if Carson Wentz works out for them.

Hot: Allen Robinson is unlikely to play under a franchise tag

The Bears’ front office needs to come to their senses and resign their most valuable offensive asset. Robinson has been here for the highs (2018 season) and lows (last two seasons) of the Bears during the Matt Nagy era. With that said, there’s no need to reiterate that to Bears fans now. The only thing Bears fans should know is that things will start moving quickly with Robinson’s situation, especially if the front office decides to tag him.

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A 32-year-old man was fatally shot about 2:40 a.m. in the 7000 block of South Merrill Avenue.

Four people were shot, one fatally, Tuesday in Chicago including a 32-year-old man was fatally shot in a drive-by in South Shore on the South Side.

The man was identified as Jarrell L. Berry by the Cook County medical examiner’s office. He was walking with a group of people about 2:40 a.m. in the 7000 block of South Merrill Avenue, when someone inside a black minivan fired shots at them, Chicago police said. He was struck in the abdomen and taken to the University of Chicago Medical Center where he was pronounced dead. Berry lived in the same block where he was shot, the medical examiner’s office said.

In non-fatal shootings, a woman was gravely wounded after she was shot in her head Tuesday in East Garfield Park on the West Side. She was found shortly before noon in a second-floor apartment in the 700 block of North Drake Avenue, police said. The 21-year-old woman was taken to Mount Sinai Hospital, where she was listed in grave condition, according to Chicago fire spokesman Larry Merritt. Additional details weren’t released.

A man was wounded in a shooting in Old Irving Park on the Northwest Side. The 19-year-old was on the street about 4:23 p.m. in the 4700 block of West Grace Street when someone opened fire from a vehicle, police said. He was struck in the thigh and taken to Illinois Masonic Medical Center for treatment.

Less than an hour prior, a woman was shot on the Near West Side. About 3:45 p.m., she was in the 700 block of West Maxwell Street when she was shot in the chest, police said. The 30-year-old took herself to Loyola Hospital, where she was treated and released.

Four people were shot Monday citywide.

Read more on crime, and track the city’s homicides.

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Here’s Tuesday’s news on how COVID-19 impacted Chicago and Illinois.

The Chicago Cubs are “in discussions with the city” about opening a mass-vaccination site “somewhere on the Wrigley Field campus,” team spokesman Julian Green said Tuesday.

Vaccine efforts in Chicago are ramping up. Here’s what we learned today in coronavirus-related news.

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News

8:55 p.m. Wrigley Field could join United Center as mass vaccination site

Nam Y. Huh/AP Photos

Another Chicago sports mecca could soon join the United Center as a site for coronavirus vaccinations.

The Chicago Cubs are “in discussions with the city” about opening a mass-vaccination site “somewhere on the Wrigley Field campus,” team spokesman Julian Green said Tuesday.

Those shots won’t be administered on the field itself, Green said, but vaccinations could take place along the stadium’s inside concourses, in the outdoor plaza along the third-base line, in a players’ parking lot or in the Wrigley conference center.

“We want to be helpful,” Green said. “If we can assist by allowing the assets we have to be used as a site for a life-saving vaccine, we’d be honored to serve.”

Advocate Aurora Health is in line to operate the site, providing “clinical staffing and technical infrastructure,” if the city authorizes it and there are adequate vaccine supplies.

The health care provider would be “proud to partner on a possible Wrigley Field mass vaccination site,” said Advocate spokeswoman Brigid Sweeney.

Read Fran Spielman’s full story here.

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7:05 p.m. Illinois smokers now prioritized for the coronavirus vaccine

Illinois smokers are now among the priority groups eligible for the COVID-19 vaccine.

As a part of the state’s vaccination schedule, residents with certain high-risk medical conditions — including smoking — are now able to get shots, along with seniors and medical and essential workers.

The move to Phase 1B+ went into effect Feb. 25. The expansion was done in order to “advance the state’s goal of equitable distribution” to communities of color, according to the Illinois Department of Health website.

According to the Centers for Disease Control, being a “current or former cigarette smoker” puts you at greater risk for severe COVID-19 illness.

CDC statistics show that 21% of Native Americans smoke, the highest level among demographic groups. Whites are next at 15.5%, followed by Blacks (14.9%), Hispanics (9%) and Asians (7%).

Reporter Zac Clingenpeel has the full story.

5 p.m. How soon can senior citizens sign up for vaccine appointments at United Center?

Provided Photo

Senior citizens can start signing up Thursday for COVID-19 vaccine appointments at a new mass vaccination site poised to launch next week outside the United Center.

People 65 or older will be able to try to snag appointments online or by phone at 8:30 a.m. March 4, Gov. J.B. Pritzker announced Tuesday.

Appointments will open at 4 p.m. March 7 to other people eligible for shots under the state’s expanded Phase 1B pool of recipients, which includes residents 16 and older with chronic health conditions such as heart disease or diabetes.

More than 100,000 slots will be available to those seniors who are first in line when registration opens, according to Pritzker’s office.

Residents will be able to sign up at zocdoc.com/vaccine, or call (312) 746-4835.

“From the beginning, we have prioritized ensuring our seniors and vulnerable populations can receive the COVID-19 vaccine as quickly and equitably as possible, and I’m thrilled the United Center vaccine site will help deliver on those core goals,” Gov. J.B. Pritzker said in a statement. “This site adds 6,000 doses per day to our growing statewide capacity and joins 15 state-supported mass vaccine sites now operating across Illinois.”

Reporter Mitch Armentrout has the full story.

4:39 p.m. Biden vows enough vaccine for all US adults by end of May

WASHINGTON — President Joe Biden said Tuesday that the U.S. expects to take delivery of enough coronavirus vaccines for all adult Americans by the end of May, two months earlier than anticipated, as his administration announced that drugmaker Merck & Co. will help produce rival Johnson & Johnson’s newly approved shot.

With the bolstered supply, Biden also announced he would be using the powers of the federal government to direct all states to prioritize vaccinating teachers, and said the federal government would provide the doses directly through its pharmacy program. He challenged states to administer at least one dose of the vaccine to all teachers by the end of March as part of his administration’s efforts to reopen more schools across the nation.

“We’re now on track to have enough vaccine supply for every adult in America by the end of May,” said Biden, who likened the partnership between the two drug companies to the spirit of national cooperation during World War II.

The announcement comes as the White House looks to speed the production of the single-dose J&J vaccine and accelerate the nation’s plans to reach “herd immunity” in the U.S. and begin restoring normalcy after the pandemic. Biden noted that vaccine supply was only one bottleneck toward that goal, and that the new challenge will be injecting doses into arms as swiftly as possible.

To that end, the Biden administration told governors Tuesday to prepare for their supplies of vaccine to continue to climb over the coming weeks. Additional doses are also heading toward a federally backed program to administer doses in more accessible retail pharmacies.

Those pharmacies will be key in getting the vaccines into the arms of teachers, which will help reopen schools to better educate students who have been at risk at falling behind during the pandemic.

“Let’s treat in-person learning as the essential service that it is,” Biden said.

Read the full story here.

4:05 p.m. New program helps Chicagoans manage debt, find aid — and it’s free

Bread lines across the city grew as the pandemic triggered an economic downturn, but a new financial program hopes to ease the burden Chicagoans face.

Led locally by Heartland Alliance in partnership with the city, the program connects residents with financial advisors to help manage expenses and find available federal or local aid.

The Financial Navigator program, launched in mid-February, is designed around a free 30-minute phone call that advises people on which bills to target and shows them how to maximize their income.

“We are helping people try and avoid eviction, avoid bankruptcy and get this city back on its feet,” said Barbara Martinez, manager of Heartland Alliance’s asset building program. “We are speaking with people who are behind on bills, utilities and rent, so our goal is to help them prioritize their expenses and which bills they should target.”

The nationwide initiative was launched by the Cities for Financial Empowerment Fund — a philanthropic group based in New York. The fund has partnered with 31 cities and counties to create a database of local and national resources.

Martinez said there is no magic wand to make bills evaporate but steps can be taken to “knock out things little by little.”

Read the full story from Manny Ramos here.

2:19 p.m. Texas becomes biggest US state to lift COVID-19 mask mandate

AUSTIN, Texas — Texas is lifting its mask mandate, Gov. Greg Abbott said Tuesday, making it the largest state to end an order intended to prevent the spread of the coronavirus that has killed more than 42,000 Texans.

The Republican governor has faced sharp criticism from his party over the mandate, which was imposed eight months ago, and other COVID-19 restrictions. It was only ever lightly enforced, even during the worst outbreaks of the pandemic.

Texas will also do away with limits on the number of diners that businesses can serve indoors, said Abbott, who made the announcement at a restaurant in Lubbock.

The decision comes as governors across the U.S. have been easing coronavirus restrictions, despite warnings from health experts that the pandemic is far from over. Like the rest of the country, Texas has seen the number of cases and deaths plunge. Hospitalizations are at the lowest levels since October, and the seven-day rolling average of positive tests has dropped to about 7,600 cases, down from more than 10,000 in mid-February.

Only California and New York have reported more COVID-19 deaths than Texas.

“The fact that things are headed in the right direction doesn’t mean we have succeeded in eradicating the risk,” said Dr. Lauren Ancel Meyers, a professor of integrative biology and director of the University of Texas COVID-19 Modeling Consortium.

Read the full story here.

1:54 p.m. Every CPS student to get $450 for food through federal program that will benefit 1 million Illinois children

Ashlee Rezin Garcia/Sun-Times

The family of every Chicago Public Schools student, regardless of income or citizenship status, is set to receive more than $450 in the mail this month — plus hundreds more next month — to support food expenses.

The benefits, which can be twice that amount or more for families with two or more kids in school, are funded through a federal pandemic relief program. In total, one million students throughout the state will qualify for similar benefits.

The program — Pandemic Electronic Benefits Transfer, an offshoot of the EBT system — is intended to help students who usually receive free or reduced-price breakfast and lunch but who haven’t had access to in-school meals during the pandemic. Since CPS participates in a federal program that provides free lunch for all students in the district, every CPS student is eligible and will automatically receive the benefits in the mail.

P-EBT is specifically meant to replace the loss of in-school meals, so the fact that CPS and other districts have distributed meals to go at hundreds of schools during the pandemic has no impact on any district’s eligibility.

The first funds will be distributed in the first half of March with $6.82 loaded onto the cards for each school day through December that students were in remote learning — adding up to a little over $450 for CPS students. Another set of cards will be mailed in April with benefits for January through March, and families will receive a monthly benefit starting in May for the rest of the school year.

Read the full story from Nader Issa here.

11:42 a.m. Victims of anti-Asian attacks reflect a year into pandemic

Nearly a year after they were almost stabbed to death inside a Midland, Texas, Sam’s Club, Bawi Cung and his two sons all have visible scars.

It’s the unseen ones though that are harder to get over. Cung can’t walk through any store without constantly looking in all directions. His 6-year-old son, who now can’t move one eyebrow, is afraid to sleep alone.

On a Saturday evening in March, when COVID-19 panic shopping gripped the nation, Cung was in search of rice at a cheaper price. The family was in the Sam’s Club meat section when Cung suddenly felt a punch to the back of his head. A man he didn’t know then slashed his face with a knife. The assailant left but soon returned to stab the boys. He wounded the 3-year-old in the back and slashed the 6-year-old from his right eye to a couple of inches past his right ear.

The grisly encounter brought home the dangerous climate Asian Americans have faced since the coronavirus entered the U.S., with racially motivated harassment and assaults occurring from coast to coast.

Read the full story here.

10:27 a.m. Lightfoot to loosen grip on restaurants and bars — again — to allow 50% capacity, trade group says

With vaccinations ramping up, Mayor Lori Lightfoot is once again loosening her grip on restaurants and bars, but not enough to satisfy the hard-hit industry.

According to Illinois Restaurant Association President Sam Toia, the revised regulations will allow Chicago restaurants and bars to increase indoor capacity to 50% or 50 people, whichever is less. The current limit is 40%.

Bars and restaurants now forced to stop serving patrons at 11 p.m. can stay open until 1 a.m. It’s a vital lifeline to businesses that have been fighting for survival after twice being forced to close their dining rooms during the pandemic.

Toia said he understands the mayor’s decision to approach Chicago’s cautious reopening as if she’s “turning the dimmer switch” instead of flipping on the light switch.

He simply wants the mayor to turn that switch even faster — by increasing the capacity for each restaurant room or designated area separated by a plexiglass divider from 50 people to 100 or 150.

“You cannot do catering parties with more than 50 people. We’re moving into the spring time here. You’ve got a lot of communions, graduations, Bar Mitzvah’s, weddings,” Toia said.

“We would really like to see it get bumped up to 150 per room. But we understand we move in steps here. So, getting up to 100 would be better than 50.”

Read the full story from Fran Spielman here.

9:40 a.m. U of I rapid COVID test gains emergency use authorization

A rapid COVID-19 saliva test developed by researchers at the University of Illinois has gained emergency-use authorization from the U.S. Food and Drug Administration, university officials announced Monday.

The test was developed not for individual use and will not be for sale on drugstore shelves, but was designed for large-scale use by universities, municipalities and companies to allow for constant testing, low positivity rates and the avoidance of shutdowns.

The University of Illinois rolled out the testing platform — known as covidSHIELD — on its Urbana-Champaign campus last year and kept positivity rates under 0.5%, allowing school officials to maintain in-person learning.

The University of Illinois set up testing stations around the campus and conducted more than a million tests. After a test subject “dribbled” saliva into a tube (no spitting to avoid aerosolizing the saliva), samples were shuttled to a lab via golf carts, according to Martin Burke, a chemistry professor who heads up the university’s SHIELD team.

Results were accessed via smartphone app within 24 hours and were necessary to gain access to campus buildings.

Gov. J.B. Pritzker has allocated $20 million in federal COVID relief funding to make sure the testing platform is available to all 12 of the state’s universities and 48 community colleges.

University officials created two units to share the testing protocol: SHIELD Illinois, which focuses on expansion within the state, and Shield T3, a university-related organization deploying the saliva test outside of Illinois.

“Interest in Shield T3 and requests for our help have been pouring in from around the globe,” said Bill Jackson, interim executive director of the Discovery Partners Institute, who works closely with the separate Shield T3 unit. “This important step simplifies the process of setting up labs and gives our partners added assurance.”

Read the full story from Mitch Dudek here.

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New Cases

• Illinois reported an additional 1,143 new COVID-19 cases Monday
• The state’s seven-day positivity rate stands at 2.4%, the lowest since June.
• The Illinois Department of Public Health also reported an additional 20 coronavirus-related deaths Monday.

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Analysis & Commentary

5:12 p.m. Nationwide eviction moratorium, Arizona bar-closing order, had dubious legal bases

By the time he took office, President Joe Biden had abandoned his campaign promise to require that all Americans cover their faces in public, admitting that such an order was beyond his authority. But that concession did not stop the Biden administration from imposing a nationwide eviction moratorium with an equally dubious legal basis.

Last week a federal judge in Texas ruled that the Constitution does not give the federal government the power to decree that landlords across the country must house tenants who do not pay their rent. That case, along with a challenge to Arizona Gov. Doug Ducey’s pandemic powers that the state Supreme Court will hear next Tuesday, is part of an overdue re-examination of the assumption that politicians can do whatever they deem necessary to fight COVID-19.

The eviction moratorium, which the Centers for Disease Control and Prevention originally issued in September, was renewed by Congress in December, and then extended again by the Biden administration. It is based on a breathtakingly broad reading of the CDC director’s authority to “take such measures” he “deems reasonably necessary” to stop the interstate spread of communicable diseases.

The CDC reasoned that evicted tenants might “become homeless” or “move into close quarters in shared housing,” thereby increasing the risk of virus transmission. That rationale suggests the CDC’s authority is vast, encompassing any policy that is plausibly related to disease control, including business closures and a national stay-at-home order as well as the face mask requirement that Biden ultimately decided could not be imposed by executive fiat.

Read the full column here.

9:46 a.m. How to end the confusion of COVID-19 vaccine appointment scheduling

If you’ve tried to get a COVID-19 vaccine appointment, you know how frustrating the process can be. People are spending hours obsessively refreshing websites, hoping an appointment will open up somewhere. They scan Facebook groups for tips and insider information. One writer compared it to Soviet-style queues for cabbage.

The competition for slots will only worsen when the COVID-19 vaccination priority list opens to the broader public.

It doesn’t have to be this way. Much of this misery comes from poorly designed vaccine sign-up websites, but the problem is more fundamental.

As an expert in health care operations and vaccine supply chains, I have closely followed the difficulties in connecting COVID-19 vaccine doses with people. I believe the best solution to vaccine appointment scheduling lies in building a trustworthy one-stop preregistration system.

Read the full commentary here.

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