TOLONO - St. Joseph-Ogden's Cameron Wagner goes up to block a Unity PAT after Jackson Cheely's touchdown catch in the second half. Despite giving up three scores in the second half, the Spartan defeated the Rockets at Hicks Field 38-23, improving to 4-0 on the season. Unity drops to 2-2 and moves on to face Pontiac on the road next week. SJO host the Rantoul in a bid to remain undefeated yet another week.
Illini Prairie Conference Scores
Pontiac 22, Illinois Valley Central 6
Prairie Central 22, Paxton-Buckley-Loda 6
St. Joseph-Ogden 38, Unity 23
Monticello 39, St. Teresa 20
Bloomington Central Catholic 56, Rantoul 20
Champaign-Urbana volleyball programs roll past Peoria Big Twelve opponents. Unity Rockets fall in tough three-setter on the road. Here's a look at the scores and stat leaders.
Area volleyball scores
• Warrensburg-Latham 2, Unity 1 24-26, 25-18, 25-20
Allison Cushing delivered 14 kills to help the Cardinals defeat visiting Unity on Thursday. The junior also led the Cardinals on defense with 23 digs. Audrina Donaldson had 17 digs, while fellow senior Audrey Billingsley, who spread 22 assists around the floor, chipped in 13 more.
• Cerro Gordo 2, Heritage 0 25-10, 25-18
Piper Fields, Brooklyn Powell, and Kalyn Miller had two kills each in their home match against the Lady Broncos. Breanna Ploense, who led the team with seven assists, served up the only ace in loss. The Hawks (0-10-1) play on Saturday at Shelbyville (2-3).
• Urbana 2, Richwoods 1 24-26, 25-19, 25-23
Tigers' head coach Sarah Fisher pointed out that Omega Lugano played a major role for the team's success with her 27 assists. Outside hitter Sophia Sheyko-Frailey delivered 11 kills and middle hitter Mya Sessi add another six in the conference victory.
• Monticello 2, Shelbyville 0 25-17, 25-20
Monticello amassed 31 kills in their non-conference home match against the Rams, improving to a 3-4 early-season record. Senior Kami Churchill led the way with nine kills and junior Hayden Curtis chipped in an additional seven. Sophomore Avery Melton led the team with digs while Emma Arnold had 16 assists.
• Bismarck-Henning-Rossville-Alvin 2, Oakwood 0 25-19, 25-20
• Champaign Central 2, Peoria 0 25-15, 25-18
• Champaign Centennial 2, Manual 0 25-10, 25-10
• Decatur Unity 2, Arcola 0 25-12, 25-10
• Salt Fork 2, Armstrong 0 25-20, 25-22
• Clinton 2, Rantoul 1 25-15, 22-25, 25-22
• Mahomet-Seymour 2, Mt. Zion 0 25-16, 25-19
Other scores from around the state
• Pontiac 2, Prairie Central 1 25-16, 19-25, 25-18
"Tonight was a good night of volleyball, just didn’t go our way in the last match," said Hawks' head coach Kristen Smith. "Both teams wanted the win tonight and fought for it."
Mia Elliott tallied eight service points and pounded two aces. Miranda Hari hammered away at the net, delivering 16 kills. Maggie Fehr and Lexi Donovan racked up assists, 11 and 9, respectively while Charlee Popejoy led the defensive effort with 13 digs.
• Belleville East 2, Alton 0 25-13, 25-9
• Althoff 2, Christ Our Rock Lutheran 0 25-7, 25-18
• Arthur-Lovington 2, Argenta-Oreana 0 25-16, 25-11
• Brooks 2, Back of the Yards 0 25-14, 25-18
• LaSalle Peru 2, Bloomington Central Catholic 1 25-17, 23-25, 25-17
• Cissna Park 2, Chrisman 0 25-12, 25-22
• Carterville 2, DeQuoin 0 25-18, 25-21
• Fisher 2, Okaw Valley 0 25-6, 25-10
• Gibson City-Melvin-Sibley 2, Flanagan-Cornell 0 25-23, 25-23
• Benton 2, Harrisburg 0 25-6, 25-12
• Watseka 2, Iroquois West 1 22-25, 31-29,25-11
• Maroa-Forsyth 2, St. Teresa 0 25-19, 25-15
• Whitney Young 2, Northside 0 25-12, 25-6
Hey, volleyball coaches ~
Keep your fans and community informed. Send The Sentinel your match scores and player stats to sports@oursentinel.com to be included in our volleyball scoreboard and recaps.
It is week four and there is a four-way tie at the top for the Friday Night Forecast's top soothsayer. Here are this week's predictions for tonight's five Illini Prairie Conference football games.
Photo: Sentinel/Clark Brooks
TOLONO - Unity sophomore Beckham Brink is tackled by Monticello's Eli Houston during first-half action of the regular season game on August 28. The Rockets fell 27-23 to the Sages in a Friday night thriller at Hicks Field and expect to deliver another thriller with undefeated St. Joseph-Ogden visiting tonight, looking for a fourth win. Meanwhile, Monticello faces St. Teresa on the road in a battle of two unbeaten central Illinois teams. Below are this week's predictions and updated leaderboard for the Friday Night Forecast.
Best Look Magazine
Sagesrunner
Doublej
Pontiac vs Illinois Valley Central
Pontiac 28-10
Pontiac 21-8
Pontiac 21-12
Prairie Central vs Paxton-Buckley-Loda
Prairie Central 30-20
Prairie Central 35-14
Prairie Central 30-7
Central Catholic vs Rantoul
Bloomington Central Catholic 42-6
Bloomington Central Catholic 60-8
Bloomington Central Catholic 49-0
Unity vs St. Joseph-Ogden
Unity 28-24
Unity 20-21
Unity 27-21
Monticello vs St. Teresa
St. Teresa 35-17
Monticello 28-21
Monticello 35-28
Game Notes
Offensive efficiency and speed.
Monticello- is my team, hint in my username
SJO has not been tested yet this season. Unity will need to play mistake free football.
The Sentinel
Laura
Coltrane
Pontiac vs Illinois Valley Central
Pontiac 42-21
Pontiac 14-7
Pontiac 34-27
Prairie Central vs Paxton-Buckley-Loda
Prairie Central 42-12
No pick
Prairie Central 34-14
Central Catholic vs Rantoul
Bloomington Central Catholic 56-12
Bloomington Central Catholic
Bloomington Central Catholic 55-8
Unity vs St. Joseph-Ogden
Unity 34-28
Unity
Unity 35-28
Monticello vs St. Teresa
Monticello 28-27
Monticello
St. Teresa 21-14
Game Notes
With home field advantage and two of its toughest league games under their belt, Unity has to deny SJO receiver Kaden Wedig any ball getting within two feet of his fingertips.
Unity Defense will win the game
I think the Unity defense exposes SJO. Through 3 games Unity has given up 54 points and they’ve played BCC and Monticello, SJO has given 46 points and the best team they’ve played is 1-2. So while I think SJO is good and they are going to be good playoff team, they haven’t been tested like Unity has.
Buddy
Pontiac vs Illinois Valley Central
Pontiac 24-17
Prairie Central vs Paxton-Buckley-Loda
Prairie Central 14-6
Central Catholic vs Rantoul
Bloomington Central Catholic 44-7
Unity vs St. Joseph-Ogden
Unity 24-23
Monticello vs St. Teresa
St. Teresa 42-36
Game Notes
Defense
Week 3 Results
1. Coltrane 5-0
1. Best Look Magazine 5-0
3. The Sentinel 4-1
3. avwoody 4-1
3. doublej 4-1
6. Frank 3-2
6. Bement Bulldogs 3-2
8. Sagesrunner 2-3
Friday Night Forecast Leaderboard
1. Sentinel 13-2
1. Coltrane 13-2
1. DoubleJ 13-2
1. Best Look Magazine 13-2
5. Frank 12-3
6. SCOTTY P 8-2
6. Bement Bulldogs 8-2
7. Sagesrunner 7-3
8. Steve 5-0
Statistical Leaders
1. Steve 100.00%
2. Sentinel 86.67%
2. Coltrane 86.67%
2. DoubleJ 86.67%
2. Best Look Magazine 86.67%
6. SCOTTY P 80.00%
6. Frank 80.00%
6. Bement Bulldogs 80.00%
7. Sagesrunner 70.00%
A new Gallup poll shows more than 70% of Americans approve of unions, with nearly half saying labor should have more influence than it does today. In Bloomington, Illinois, union leader Chuck Carver says a recent 28-day strike shows why that support is growing.
Photo: This Viktọ/PEXELS
Gallup finds over 70% of Americans approve of unions; nearly half want more union influence, the highest share seen in 25 years.
by Judith Ruiz-Branch Public News Service CHICAGO - As the nation takes a step back to appreciate labor history on Sept. 7, Americans are giving unions a vote of confidence, with new polling showing more than 70% approve of unions.
The new Gallup poll also found nearly half of Americans think unions should have more influence, the highest level measured in 25 years.
Chuck Carver, a building service worker at Illinois State University, is one of them. A longtime member of the American Federation of State, County and Municipal Employees Council 31 Local 1110 in Bloomington, Carver led the union through a historic 28-day strike this year. Carver said the effort built strong solidarity and bolstered broad local support.
"We showed solidarity every day, picketing on the line," Carver asserted. "Then when hundreds of students stood up with us and staged a walkout, the faculty unions, the alumni, the elected officials, all the other unions throughout their community made us one day stronger, one day longer."
Carver added the strike ultimately preserved bargaining rights and delivered what he considers fair pay, dignity and respect. He noted the experience also gave students a firsthand look at how much students depend on campus workers, building interest from some students to organize unions themselves. Carver will be honored at the Bloomington Labor Day parade on Monday and was chosen to lead the procession.
Unions still have critics. Opponents said organized labor can drive up costs for employers, limit workplace flexibility and give union members advantages over nonunion workers. Carver countered the recent experience demonstrates a growing momentum for supporting collective bargaining.
"Our biggest obstacle right now is making sure that we all stand up for what we believe in because there's way too many higher powers trying to attempt to take it away from us," Carver contended. "I can tell you, as being a union person, we will not allow that to happen."
Despite growing public support, Gallup said Americans are skeptical unions will grow stronger, with 39% expecting union influence to weaken, compared with 27% who expect unions to grow.
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TAGS: Gallup poll union approval 2026, AFSCME Council 31 Local 1110 strike, Illinois State University building service workers, Chuck Carver Bloomington Labor Day parade, why union approval is rising in America
This article is for anyone who enjoys rescuing discarded items and giving them new life in a home or office. Turning old, used items into something innovative and useful can be fun and satisfying.
by Casey Cartwright Contributing Writer
I love finding potential in something another person might dismiss, but enthusiasm for upcycling does not require me to rescue every battered chair or interesting piece of wood I encounter. Some objects practically announce their next life, while others demand more effort than I can realistically give them.
Photo: Barbara Burgess/Unsplash
When I think about how I decide whether something is worth upcycling, I balance my excitement about keeping useful things out of the waste stream with what I will genuinely do with them. Giving an object another chance feels much better when I can envision a useful future for it, especially when the alternative is adding another someday project to my collection.
I Start With What Is Actually Still Usable
A damaged object can still have plenty to offer when only one part has reached the end of its useful life. A table with a ruined top might have beautiful legs, while a dresser with a broken drawer could contain solid wood worth keeping. Looking beyond the object's original function lets me concentrate on what has survived in usable condition.
When I evaluate those surviving pieces, I care more about their actual condition than whether they look perfect. Scratches or worn paint may add character or disappear during a future project, so cosmetic wear usually does not scare me away. Serious structural damage changes the calculation because restoring the material could demand more resources than the finished project warrants.
I Ask Whether I Can Picture a Real Next Use
Potential can become a dangerous word when you love to upcycle because almost anything could become something wonderful with enough imagination. Before I bring an object home, I try to picture a reasonably specific use for it. A vague feeling that I might need it someday usually tells me I should keep walking.
The future use can be completely different from the object's original purpose. Some of my favorite possibilities begin when an interesting shape makes me forget what a piece used to be and start thinking about what else it could become. I might come across creative ways to repurpose old spindles, for instance, and suddenly look differently at a turned wooden piece I might previously have passed by. That spark is much more useful to me than saving something without any idea where it might go next.
The Project Has To Match the Life I Actually Live
My imaginary schedule has endless afternoons available for elaborate DIY projects, which bears very little resemblance to my actual calendar. Before taking something home, I consider whether its transformation matches the amount of time I can realistically devote to it.
A project that needs a good cleaning and a few hours of creative work may fit easily into my life, while extensive repairs could leave the same object sitting untouched for months. I enjoy experimenting and figuring things out as I go, but I still want the challenge to feel interesting enough that I will begin. Recognizing what I have room for keeps my project stash connected to projects I genuinely expect to tackle.
I Consider What the Upcycle Will Require Me To Buy
Bringing home a free object feels less satisfying when turning it into something useful requires a shopping trip for nearly everything else. I do not expect every upcycle to cost nothing, but I consider what I already have before deciding whether a rescue makes sense.
Leftover paint or hardware tucked into a drawer can make an idea more appealing because the project gives those existing materials another purpose as well. When an object needs extensive replacement materials, I look more carefully at whether the finished result still justifies the project. Sometimes I love an idea enough to buy what it needs, and making that choice deliberately keeps my environmental intentions connected to the reality of what I am creating.
I Count Storage as Part of the Project
Anyone who enjoys rescuing discarded things eventually discovers that projects awaiting their second lives still occupy first-life amounts of space. I have become much more selective about large finds because I know exactly where they will sit while they wait for me.
A bulky piece occupying useful space for a year does little for my goal of living lightly, even if saving it felt wonderfully virtuous on the day I found it. Before bringing something home, I think about where I can keep it and how soon I expect to use it. Setting physical limits makes my existing materials easier to see, which gives them a much better chance of becoming finished projects.
I Do Not Treat Every Rescue as My Responsibility
Caring about waste can create a strange sense of responsibility once you start noticing how much usable material people discard. I can see the possibilities in something sitting beside a dumpster and still accept that I am not the person who needs to bring it home.
That distinction keeps upcycling rooted in creativity instead of guilt. Someone else may have exactly the right idea for an object I leave behind, and I can save my energy for the projects that genuinely excite me. Living more lightly includes thinking carefully about what enters my home, even when I am rescuing it from somewhere else.
A Good Rescue Should Feel Like an Opportunity
The projects I am happiest to take on usually begin when an unwanted object gives me a reason to start imagining what comes next. Maybe I notice beautiful wood beneath a terrible finish, or one unusual detail immediately sends my thoughts toward a project I would enjoy making. I want that initial excitement to last beyond the moment when I decide to rescue something.
Ultimately, deciding whether something is worth upcycling means looking beyond the satisfaction of keeping one more object out of the trash. I still need to give it a realistic second life that fits within the space and energy I have available. Being selective leaves me with projects I genuinely want to refab, which makes bringing something home feel less like accumulating other people's castoffs and more like recognizing a possibility worth pursuing.
Casey Cartwright is a passionate copyeditor highly motivated to provide compelling SEO content in the digital marketing space. Her expertise includes a vast range of industries from highly technical, consumer, and lifestyle-based, with an emphasis on attention to detail and readability.
Before you take that first bite, the marbling found in your prime rib or T-bone, will give you a good idea of how delicious your meal will be. The marble pattern is the primary source of rich flavor people associated with high-quality beef products.
Sergey Kotenev/Upsplash
by Casey Cartwright Contributing Writer
A premium steak makes an impression before it even reaches the grill. Fine streaks of fat run through the muscle, creating the visual pattern known as marbling. Those delicate flecks do much more than make a steak look appealing. They influence flavor and tenderness and affect how the beef performs over high heat.
Marbling plays a major role in the experience people expect from premium beef, but understanding it takes more than looking for the fattiest steak in the case. The amount and distribution of intramuscular fat both affect the final result. When you know what to look for, you can choose cuts with greater confidence. Continue reading to explore how marbling shapes the quality of premium beef.
What Marbling Means
Marbling refers to small deposits of fat within beef muscle. Unlike the larger strips of exterior fat around a steak, marbling appears within the lean portion. The term comes from the way those pale streaks resemble patterns in marble.
Cattle develop marbling as they grow and receive adequate nutrition. Genetics also influence how readily an animal deposits intramuscular fat, so producers focused on premium beef pay close attention to those traits.
The pattern matters as much as the quantity. Fine, evenly dispersed flecks can influence more of each bite than a few large pockets of fat. That balanced distribution helps explain why experienced buyers look beyond a simple estimate of total fat.
Flavor Starts Inside
Marbling directly contributes to the rich flavor people associate with high-quality beef. As a steak cooks, intramuscular fat melts and releases flavorful compounds throughout the surrounding meat. That process gives well-marbled beef a fuller, more satisfying character.
Lean beef can still taste excellent, especially when producers raise cattle carefully and cooks use the right techniques. However, greater marbling often adds depth that diners notice in premium steaks.
Breed plays an important role here. When producers select cattle for dependable beef traits, they build a stronger foundation for flavor and consistency. That helps explain why 100 percent Black Angus beef makes a difference for buyers who want a premium steak experience centered on recognized beef traits rather than a generic label.
Marbling Supports Juiciness
People often describe a great steak as juicy, and marbling helps create that perception. During cooking, intramuscular fat melts and coats the muscle fibers. Each bite can feel richer and more succulent because the fat adds lubrication as you chew.
Cooking still determines the final result. Excessive heat or a long cooking time can dry out even a well-marbled steak. Marbling gives the cook more room to develop a flavorful crust while preserving a satisfying interior.
Tenderness Gets a Boost
Tenderness depends on several factors, including the muscle the cut comes from and how much connective tissue it contains. Marbling doesn't make every cut a naturally tender steak, but it can improve how tender it feels when eating.
As intramuscular fat softens during cooking, it reduces the dry or firm sensation that can make lean meat feel tougher. The fat also separates muscle fibers in small areas, which can contribute to a softer bite.
Photo: Engin Akyurt/Unsplash
Prime beef has more marbling than lower quality grades of meat. If you prefer bold beef flavor and a rich texture, look for or choose heavily marbled cuts to enhance you dining experience.
Two steaks from the same general cut can deliver different experiences. Stronger, finer marbling may create a richer flavor and softer bite even when the cook prepares both steaks the same way.
Grading Reflects Marbling
The USDA uses marbling as an important factor when assigning quality grades to beef. Graders evaluate marbling in the ribeye area along with the animal's maturity. That evaluation helps determine familiar grades such as Prime and Choice, while Select reflects a leaner quality level.
Prime beef typically has the most abundant marbling among these familiar grades. Choice can also offer excellent marbling, though the amount varies within the grade. Select usually contains less intramuscular fat, resulting in a leaner eating experience.
A grade gives shoppers useful context, but it doesn't tell the whole story about quality. Breed and aging can also influence the final steak, while preparation shapes the eating experience. Smart buyers use grading as one piece of information when choosing a cut.
Different Cuts Show It Differently
Marbling doesn't look identical across the beef. Some cuts naturally carry more intramuscular fat because of their location and muscle function. Ribeye often displays prominent marbling, which contributes to its reputation for richness. Strip steaks can combine noticeable marbling with a firmer texture.
Tenderloin usually has less marbling than ribeye, yet its fine muscle structure gives it exceptional tenderness. That contrast shows that more marbling doesn't automatically make one cut better than another. The best choice depends on the eating experience you want.
If you prefer bold beef flavor and a rich texture, you may favor a heavily marbled ribeye. If you value a softer, more delicate bite, you may prefer filet mignon, even though it has less visible intramuscular fat.
Fine Marbling Has an Advantage
Large fat deposits can attract attention, but fine marbling often creates a more balanced experience. Small flecks spread through the muscle can influence flavor and texture across more of the steak.
Fine distribution also helps the fat render more consistently during cooking. When heat reaches those smaller deposits, they soften throughout the meat instead of leaving isolated fatty sections. That creates a more uniform bite.
When comparing steaks, look at the entire surface rather than one heavily marbled area. Consistency can reveal more about the eating experience.
Cooking Brings Marbling to Life
Marbling reaches its full potential when the cooking method provides enough heat to soften and render the fat. Grilling and cast-iron searing work well for many premium steaks because high temperatures build a flavorful exterior while the interior stays tender.
Manage the heat based on the thickness of the cut. Very thick steaks may benefit from a combination of low and high heat so the center cooks evenly without burning the exterior.
Resting also helps after cooking. Let the steak rest for a few minutes before slicing so the juices settle. Cutting immediately can send flavorful juices across the plate instead of keeping more of them in each serving.
Quality Goes Beyond Visible Fat
Marbling deserves attention, but premium beef depends on a broader set of decisions. Genetics shape the animal's potential, while nutrition supports development. Careful aging can further enhance tenderness and flavor.
Source also deserves attention. Clear breed and quality information gives buyers more insight than vague premium language. Knowing where the beef comes from can support a more informed purchase decision.
That broader perspective prevents marbling from becoming the only quality test. Quality beef combines desirable marbling with careful production and transparent sourcing.
Choose Marbling With Purpose
Marbling shapes the quality of beef and turns a good steak into a memorable one. Intramuscular fat adds richness and supports juiciness, contributing to a tender eating experience. It also gives shoppers a visible clue about how a steak may perform when heat hits the pan or grill.
The right amount depends on your preferences. Some people want the deep richness of a highly marbled ribeye, while others prefer the leaner cut of a strip or tenderloin. Learning to recognize different marbling patterns helps you choose beef that matches the experience you want.
Premium beef rewards close attention. When you look beyond the label and examine marbling alongside breed and source, you gain a clearer picture of quality before you start cooking. That knowledge can make every steak purchase more deliberate and every meal more satisfying.
Casey Cartwright is a passionate copyeditor highly motivated to provide compelling SEO content in the digital marketing space. Her expertise includes a vast range of industries from highly technical, consumer, and lifestyle-based, with an emphasis on attention to detail and readability.
Getting the right display case for a restaurant depends the cuisine and how it will be served. Some menu items need refrigeration, while others can sit at room temperature behind glass.
by Casey Cartwright Contributing Writer
Run a food business, and looking into display options for your products? There are dozens out there! From refrigerated cases for chilled foods to heated cases for hot meals, each style serves a different purpose. Here’s an overview of the main types of display cases used by food businesses and how each one functions.
Dry Bakery Display Cases
Cookies and other room-temperature baked goods don’t need refrigeration, but leaving them uncovered isn’t exactly appealing. A dry bakery case gives you an enclosed space where customers can see what’s available without open access to the food.
These cases rely on shelves rather than temperature controls, which makes them a basic option for items meant to sit at room temperature. You get the visibility of an open display while the glass keeps customers separated from the products.
Limited floor space doesn’t automatically rule out a refrigerated display.
Refrigerated Bakery Display Cases
Cream-filled pastries need a different environment than a tray of cookies. A refrigerated bakery case keeps cold desserts at the required temperature while still putting them where customers can see them.
The refrigeration system cools the interior while glass panels keep the food visible from the customer side. If your menu includes cheesecake or another dessert that depends on refrigeration, a dry case won’t do the job—this is what you need.
Deli Display Cases
A deli case keeps prepared cold foods chilled while giving customers a full view from the other side of the counter. You’ll see these units anywhere staff members portion food after a customer places an order.
Fatmanur Koçak/PEXELS
A standard refrigerator would keep the food cold, but customers would lose the ability to inspect it before they order. The wide glass front solves that problem while employees retain access from behind the counter. A deli case also keeps larger pans within reach, which makes repeated counter service less awkward during a busy lunch period.
Open-Air Refrigerated Cases
Open-air refrigerated cases let customers grab packaged cold foods without a refrigerator door between them and the product. You’ve probably seen them in convenience stores, markets, and cafés that sell ready-to-go meals.
Cold air circulates through the unit even though the customer-facing side remains open. That design gives shoppers immediate access to packaged foods while they browse.
Glass-Door Merchandisers
Glass-door merchandisers take the opposite route from open-air cases. Customers still see everything inside, but they need to open a door before they reach the product.
The enclosed cabinet limits how much cold air escapes into the room. You’ll commonly see this format hold bottled drinks or packaged foods that customers select themselves. The glass gives shoppers a full view before they open the cabinet, while the shelving keeps packaged products arranged vertically instead of spread across a counter.
Countertop Refrigerated Display Cases
Limited floor space doesn’t automatically rule out a refrigerated display. Countertop cases give smaller food businesses a chilled area that sits directly on an existing counter.
Their compact size puts a small selection near the register or service area. A café may use one for a few cold desserts without dedicating floor space to a full-height unit. The tradeoff is capacity. You won’t fit an entire day’s inventory inside, so these cases make more sense when you want a smaller assortment near the point of purchase.
Heated Display Cases
Cold storage gets plenty of discussion, but some prepared foods need to stay hot instead. Heated display cases hold cooked food at serving temperatures while keeping it visible to customers.
You’ll see them used for foods sold soon after preparation rather than items stored for later service. Heat loss starts as soon as hot food sits at room temperature, so a regular glass case won’t provide the same temperature control. A heated unit maintains a warmer interior while customers view the food through the glass.
Ice Cream and Gelato Display Freezers
Another common type of display case is the frozen dessert freezer, with common variations including ice cream and gelato display freezers. These units keep frozen desserts cold enough for storage while presenting each flavor through a glass front.
Customers tend to choose by sight before they order, so the viewing area serves an important purpose. They can compare available flavors while staff members keep the freezer closed between orders. Depending on the design, pans sit within the refrigerated well so employees can scoop from behind the counter during service.
Sushi Display Cases
Sushi display cases use refrigeration in a long, low-profile cabinet that keeps prepared pieces visible across a counter. You’ll frequently see one positioned between the sushi chef and the customer.
The low height gives customers an unobstructed view of what’s available without a tall cabinet across the counter. Chilled air protects food that shouldn’t sit at room temperature during service. The format also gives staff access from their side without the need to move trays in and out of separate refrigeration.
Seafood Display Cases
Fresh seafood needs cold temperatures, but presentation works differently than it does for packaged drinks or pastries. Seafood cases create a broad display area where customers can inspect the product before they order.
Many counters arrange seafood over ice within the case, which keeps the product cold while staff members reach it from behind. The wide interior gives you room for larger cuts without the need to stack products where customers can’t see what sits underneath.
Self-Service Food Cases
Some businesses need customers to serve themselves rather than order from an employee. Self-service cases give shoppers access from the customer side while the food remains inside a defined display area.
The exact design depends on whether the product requires refrigeration, but customer access separates this format from full-service counter cases. A cafeteria may use one so customers can take an item before they move down the line. Staff members don’t need to open the case for every order, which keeps service from slowing down.
Match The Case to Your Menu
The right display case depends on what you sell and how you serve it. Some foods need refrigeration, while others need heat or simple protection behind glass. Before you buy equipment, check the temperature requirements and how customers will access the food.
Knowing the main types of display cases used by food businesses makes it easier to narrow down the equipment that fits your menu and service setup.
Casey Cartwright is a passionate copyeditor highly motivated to provide compelling SEO content in the digital marketing space. Her expertise includes a vast range of industries from highly technical, consumer, and lifestyle-based, with an emphasis on attention to detail and readability.
• St. Joseph-Ogden 2, Oakwood 0 25-20, 25-23
Outside hitter Hadley McDonald led the Spartan defense with 15 digs, and Ava Alexander chipped in 12 more. Emerson Williams led the offense with five kills, while Addi Stevens and Vivian Smith added five each. Alivia Learnerd distributed 12 assists.
• Blue Ridge 2, Urbana U-High 0
Other scores from around the state
• Kankakee 2, Joliet Central 1 16-25, 25-22, 15-12
Central's Lezleah Zacarias delivered seven kills, while teammates Cali Judd and Annalyse Vargo added five and four, respectively, in the three-set loss.
• Providence 2, Andrew 0 25-13, 25-14
Providence freshman Brenna Garrigan notched seven kills after taking 14 swings in the road match in Tinley Park. Kennady Kotowski collected six more in the non-conference win. Olivia Healy led the team with seven digs and Garrigan had five of the team's 22 digs. Providence pounded the Thunderbolts from the service line with four aces each from junior Lilly Lipke and Juju Batshon.
• Watseka 2, Clifton Central 1 25-11, 17-25, 25-23
• Pinckneyville 2, Gallation County 0 25-13, 25-4
• Momence 2, Iroquois West 0 25-18, 26-24
• Paris 2, Salt Fork 1 20-25, 29-27, 30-28
• Quincy Notre Dame 2, Rushville-Industry 0 25-19, 25-10
• Bradley-Bourbonnais 2, McNamara 1 12-25, 25-18, 25-9
• Pinckneyville 2, Hamilton County 0 25-11, 25-13
• Carterville 2, Marion 0 25-17, 25-12
• Streator 2, Dwight 0 25-18, 25-13
• Quincy 2, Geneseo 0 25-20, 25-21
• Pleasant Plains 2, Sacred Heart-Griffin 0 25-19, 25-16
• Loyola Academy 2, Evanston 0 25-19, 25-22
Hey, volleyball coaches ~
Keep your fans and community informed. Send The Sentinel your match scores and player stats to sports@oursentinel.com to be included in our volleyball scoreboard and recaps.
Champaign's Labor Day Tennis Tournament brought 22 Men's Open singles players and a competitive doubles field to Lindsey Courts on Sept. 6-7.
Photo: Sentinel/Clark Brooks
Lorenzo Vegari hits the ball back over the net while playing in the Champaign Park District Labor Day Tournament during his opening match against Slava Cazacu.
CHAMPAIGN - The Champaign Park District’s annual Labor Day Tennis Tournament brought two days of competition to Lindsey Courts on Sept. 6 and 7, with 22 players filling the Men’s Open singles draw and a competitive doubles field.
Among the singles competitors was rising Centennial sophomore Samith Ramanath, who enters his second high school season after an impressive freshman campaign. Ramanath went 28-5 in singles and 10-6 in doubles for the Chargers last season, advancing to the Class 1A state tournament in singles and finishing among the top eight players in the state.
The Men’s Open field also included former University of Illinois player Charlie Crawmer.
In doubles, Centennial head coach Jason Zumwalt teamed with Cy Lystila and captured the tournament title after defeating Ramanath and Vivek Rajopanth, 6-3, 6-4.
The victory gave Zumwalt another Labor Day tournament championship after he won the 2024 title with Shaun Peterson.
The doubles win also gave Zumwalt another year of bragging rights, this time alongside Lystila, after an exciting championship match at Lindsey Courts.
2026 Results
Men’s Open Singles Main Draw Final: Samith Ramanath defeated Charles Crawmer 6-0, 6-1
Consolation Final: Timothy Hughes defeated Slava Cazacu 6-3, 6-0
Beginner/Intermediate Open Singles Main Draw Final: Can Huang defeated Haotian Gu 7-6(3), 2-6, 1-0(7)
Consolation Final: Summer Zhao defeated Will Chen 6-1, 6-4
Photo: Sentinel/Clark Brooks
Angad Mehta hits a forehand shot from the baseline during his doubles match against Andy Wilke and Nitan Bhosale. Mehta and partner Chris Sisson cruised to a 6-1, 6-0 quarterfinal win.
Men’s 45 Singles Main Draw Final: Sendhil Kumaran defeated Nitin Bhosale 6-2, 6-3
Consolation Final: Augusto Espiritu defeated Daniel Morris by default
Boy’s 14 Singles Round Robin First place: William Guo
Second place: Ryan Xu
Third place: Elliott Beatty
Boy’s 12 Singles Main Draw Final: Jason Cheng defeated Aiden Zhou 2-6, 6-1, 1-0(5)
Consolation Final: Edward Dyer defeated Elden Liu 6-2, 6-0
Men’s Open Doubles Main Draw Final:
Jason Zumwalt & Cy Lystila defeated Samith Ramanath & Vivek Rajopanth 6-3, 6-4
Consolation Final:
Andy Hur & Paul Zhang defeated Clark Brooks & Greg Love 6-3, 6-4
Photo: Sentinel/Clark Brooks
Mark Swanson and Foster Doll congratulate Jason Zumwalt and Cy Lystila after their match.
URBANA - St. Joseph-Ogden's Sophie Schmitz lines up a groundstroke during her doubles match at Urbana on Tuesday. The match was rescheduled from a week earlier after hot temperatures and high humidity postponed regular season contest. The Spartans, who play two more road matches this week, defeated the Tigers, 7-2.
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TAGGED: SJO tennis team beat Urbana, St. Joseph-Ogden girls tennis team notch another win,
