John Carruthers didn't set out to raise $100,000 for Chicago nonprofits. He just wanted to do something that felt useful when the world stopped making sense.

When the pandemic hit, John — a writer and lifelong pizza obsessive — felt the helplessness that most of us did. What started as a weekly family ritual became something stranger and more beautiful — a secret alley pop-up, where strangers donate to John’s monthly charity of choice, show up to an alley, and eat great pizza.

That's Crust Fund Pizza. And it's become one of the most quietly meaningful food projects in this city.

In this conversation, we reflect on the current state of journalism, how John fell in love with Chicago, and how his love of making pizza has taken him across the world.

Find John at crustfundpizza.com and on Instagram at @nachosandlager

Yuta Katsuyama moved to Chicago to study design and business — and quickly noticed something missing: onigiri. What started as a personal craving became a brand now stocked on over 60 shelves across Chicagoland. Yuta talks about bridging Japanese food culture and American entrepreneurship, and what it means to build something from pure necessity.

https://www.onigirikororin.com/
https://www.instagram.com/onigirikororin_riceballs/
https://www.instagram.com/yuta.kororin

One meal at Franklin Barbecue lit a fire in Charles Wong that spreadsheets never could. Since then, he's been quietly building something special — Texas-style BBQ layered with Chinese and Vietnamese heritage, served up through pop-ups and residencies that turned first-time customers into loyal community. After a heartbreaking near-miss on a food hall space, Charles regrouped, reflected, and set his sights on what's next: a brick-and-mortar that he hopes will finally give his community — and his team — a place to call home.

https://umamicue.com/
https://www.instagram.com/umamicue/