Emily Siner
Emily Siner is an enterprise reporter at WPLN. She has worked at the Los Angeles Times and NPR headquarters in Washington, D.C., and her written work was recently published in Slices Of Life, an anthology of literary feature writing. Born and raised in the Chicago area, she is a graduate from the University of Illinois at Urbana-Champaign.
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Old records are breaking, cassette tapes are warping, even digital recordings can become obsolete. The Library of Congress is working to save millions of the nation's recordings before they're lost.
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The pizza chain is closing 155 stores. Sure, malls have been hit hard, but Sbarro's problems are bigger: These days, diners are more likely to opt for "fast casual" options like Chipotle.
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The tornado that devastated parts of Washington, Ill., has brought about a sort of serendipitous phenomenon: It picked up family photos and dropped them 90 to 110 miles away, in the Chicago suburbs. Now there's an effort to reunite the photos with families who lost everything else.
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Shoppers spent less this weekend than they did last year, even though many stores were open on Thanksgiving. Analysts are still predicting a strong holiday shopping season, but uncertainty about the economy is making customers uneasy.
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Left-handedness has been linked to everything from early death to schizophrenia over the past 150 years. While the associations spark curiosity and sometimes concern, it's been difficult to draw solid scientific conclusions, one way or the other.
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Gay marriage won't be legal in the state until June, but two Chicago women have been granted permission to marry immediately because one of them has terminal cancer.
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For the first time, 70 pieces of the Treasure of San Gennaro — said to be more valuable than the British crown jewels — have been transported from a vault in Naples to a museum in Rome. The collection highlights historic gifts from European leaders, including Napoleon.
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A Ralph Lauren grill? A Tommy Bahama seafood restaurant? Yes, they exist — along with other retailers venturing outside their areas of expertise to whet customers' appetites. The idea is to create a branded sensory experience. But with food that can be risky.