Elijah Decious

With twice as much space and some new offerings, Tomaso’s offers the same quality pizza at a new Cedar Rapids location.

For many local parents, a new drag queen story time event was a time for parents to teach important lessons to their children. With an overwhelmingly positive response from many parents, tickets for last Wednesday’s event’s small venue sold quickly, prompting English to open a second story time an hour later. Before the events started, about 150 tickets were sold.

For 101 years, the Leo family has been serving family Italian recipes. But after three generations, the Oelwein restaurant owner ponders the future of the family-owned business.

After harrowing journeys with infertility, two Cedar Rapids moms want to make sure no other woman has to endure what they suffered alone.

Daisy’s Garage, opened this week in Marion, brings Cedar Rapids classics to a new spot.

Ryne “Ryno” Bly, the chef and managing partner at Crosby’s who started with the Nanke group three years ago at Midtown Station, is planning to open Raging Ryno’s this summer.

Ciderhouse owners Scott and Pia Ervin, who opened Sutliff as the first hard cider brand made in Iowa, made their announcement on May 30 after more than 20 years in business.

Uncle Sang’s Sushi & Kitchen has brought the first sushi, sashimi, pho and ramen options to Solon.

This year, one grade got more than yearbooks to leave with for the summer. See what adults can learn about their town through a book written by fourth-graders.

The iconic barbecue restaurant, long run out of its tiny drive-thru only location, did a test run Friday on its new, larger location next door at 266 Blairs Ferry Rd.

On Friday, a mother of four with profound hearing loss heard her children’s voices clearer than ever before in her life, thanks to new hearing aids.

At age 66, Roger Starr died a homeless veteran in Cedar Rapids. But he went out the same way he camped in the city for over a year: on his own terms.

Like many of the Greatest Generation, the Lehman brothers in West Liberty didn’t think anything of putting their lives on hold to serve their country during World War II. Now with the oldest brother 100 years old, two of the three surviving siblings still aren’t sure what all the fuss is about after a lifetime of serving their communities.

The cafe has more than 20 types of smoothies with fruit and vegetable blends, offering supplements and add-ins for collagen, vitamins, protein, energizing and fat burning effects.

Chef Daniel Velasquez is cooking up his signature fry bread and street foods with a nod to his Native American culture.