Indianapolis International Airport taking off in popularity with multiple new flights
A U.S. Navy plane takes off from the Indianapolis International Airport on Tuesday, June 4, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Michelle Pemberton/IndyStar
A small plane flies near the Indianapolis International Airport control tower on Tuesday, June 4, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Michelle Pemberton/IndyStar
A plane takes off from the Indianapolis International Airport on Tuesday, June 4, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
A plane takes off from the Indianapolis International Airport on Tuesday, June 4, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Hotel construction is underway at the Indianapolis International Airport on Tuesday, June 4, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
An adult takes a child on a pretend airplane ride at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
People hug at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
An IU logo greets travelers at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Retro airport seating with all the modern upgrades was custom built for the Indianapolis International Airport by Jasper Group, from Jasper Ind., Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
A guest works at a laptop table at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
The Kind Gallery is at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Michelle Pemberton/IndyStar
A portion of the Jim Irsay Collection is on display at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Michelle Pemberton/IndyStar
A portion of the Jim Irsay Collection is on display at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
'The Art of Bantam Travelware' by Holly Sims is on display at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
The 1933 Lounge by St. Elmo is at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Indiana Fever promotional images decorate the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Indiana Fever promotional images decorate the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
A statue of Colonel H. Weir Cook, WWI Ace and Aviation Pioneer, stands at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
A statue of Colonel H. Weir Cook, WWI Ace and Aviation Pioneer, stands at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
The Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Michelle Pemberton/IndyStar
The Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
A family watches planes come and go at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Michelle Pemberton/IndyStar
Mario Rodriguez, the Executive Director of the Indianapolis Airport Authority, holds a complimentary sensory bag, inside the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. The bags include children's books, fidget spinners, and other sensory-friendly supplies.
Michelle Pemberton/IndyStar
This is a quiet space inside the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
An adult changing table is seen in the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
This is an inside view of the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Inside the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Inside the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Complimentary headphones are found inside the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
An animal relief area is available at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
This is the nursing mother's lounge at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
This is the nursing mother's lounge at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
A nursing mothers lounge, animal relief area, and sensory room can be found at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
Illuminated 3D signs decorate the restrooms at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. An illuminated image of jazz icon Wes Montgomery is on display on the concourse.
Michelle Pemberton/IndyStar
An artist's design celebrating Madam C.J. Walker covers a storefront under construction at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis.
Michelle Pemberton/IndyStar
At the Indianapolis International Airport, an eclipse mural was painted on the windows. It was estimated more than 31 million people were in the path of totality across the United States on Monday April 8, 2024.
THOMAS BENDER/HERALD-TRIBUNE
The Indianapolis Airport Authority approved a $205 million Westin hotel that will connect to the terminal parking garage.
Indianapolis International Airport/Provided
The Indianapolis Airport Authority approved a $205 million Westin hotel that will connect to the terminal parking garage.
Indianapolis International Airport/Provided
The Indianapolis International Airport gets ready to rumble with WWE fans.
Indianapolis Airport Authority
Indianapolis prepares for Taylor Swift's stop on The Eras Tour.
Indianapolis International Airport
The Indianapolis Airport Authority approved a $205 million Westin hotel that will connect to the terminal parking garage.
Indianapolis International Airport/Provided
The Indianapolis Airport Authority approved a $205 million Westin hotel that will connect to the terminal parking garage.
Indianapolis International Airport/Provided
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Indianapolis Star
a day ago
- Indianapolis Star
Meet IndyStar investigative and politics intern Marissa Meador
IndyStar's newsroom internships are an important tradition that benefits readers, the news industry and aspiring journalists. We have nine summer interns for 2025 — students who have shown a passion for local journalism and have prior internship or student media experience. The program provides a bridge from student journalism to the professional ranks and helps the Star fill the gaps as our full-time staff take well-earned vacation time. Similarly, we're taking a break from our "Meet the Staff" feature for the summer to give you a chance to, yes, meet the interns. We also call them Pulliam fellows — in recognition of the family that used to own the newspaper and has continued to support journalism in Indianapolis — and past participants have gone on to rich careers at the Star and elsewhere in journalism. Up this week is 2025 IndyStar intern Marissa Meador. My beat is investigations, with a focus on politics. I just graduated from IU Bloomington with degrees in political science and journalism in May. My favorite part of being a journalist is the variety and unpredictability of each day. I love how the stories I write can teach me more about hidden corners of the world, from the nitty-gritty of the debate over forest management practices to the quirks of a person I'm profiling. I applied to IndyStar because I admire the great work its reporters and editors do, from hard-hitting investigations to critical community news. I grew up getting the newspaper delivered to my house in Mooresville, just south of Indianapolis, so IndyStar holds a special place in my heart. My internship is sponsored by the Ida B. Wells Society for Investigative Reporting. I'm still working through season 2 of "The Last of Us," so no spoilers please! I'll never get tired of "Don't Think Twice It's All Right" by Bob Dylan (but preferably the duet version with Joan Baez). This is an impossible question because I love them both! But I grew up around dogs and currently have a beagle named Pixie, so I may have to go with dogs. I'd love to see the beautiful sights of Utah's national parks one day. If I could travel back in time, I would meet Joan Didion. She's my favorite author and I'd love to pick her brain about how she developed her writing style.
UPI
2 days ago
- UPI
Josh Allen, Caitlin Clark among ESPY Awards nominees
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New York Post
2 days ago
- New York Post
One of America's best pizzerias is turning 100 — sorry NYC, it's in Connecticut
Now that's amore. Frank Pepe's iconic, coal-fired pizza joint — a favorite of celebs and locals alike in New Haven, Connecticut — is celebrating its 100th anniversary this month. Opened on June 16, 1925, by Italian immigrant Pepe and his wife Filomena, the no-frills 'apizza' spot helped define the city's signature tomato pies and sparked a cult-like devotion over the years — think long lines around the block even in the rain, sleet and heavy New England snow. Advertisement Now run by the family's third generation, Frank Pepe Pizzeria Napoletana has kicked off a yearlong celebration with a new tribute video narrated by hometown hero, New Haven pizza lover and Oscar-nominated actor Paul Giamatti — and fans from both 'pizza capital' New Haven and New York City are, well, eating it up. 16 The legend of Pepe's began a century ago, when Italian immigrant Frank Pepe (above) came back from WWI, rolled up his sleeves and rolled out dough in New Haven's Wooster Square. Courtesy Frank Pepe Pizzeria Napoletana 16 The century-old Connecticut institution has drawn a cult-like following for its coal-fired pies. Courtesy Frank Pepe Pizzeria Napoletana Advertisement 'When I would serve the New Yorkers at our New Haven restaurant, they would tell me, 'I'm from New York, and I come back and forth for your pizza — hands down,'' Pepe's granddaughter, Jennifer Bimonte-Kelly, told The Post. 'New Yorkers are the toughest critics. When they said it was good, I got chills on my legs.' Connecticut city and state officials joined the Pepe family — along with Giamatti, who has long touted the magic of Pepe's and has been a fan since he was a child — to honor the milestone last week by christening the corner of Brown and Wooster streets as 'Frank & Filomena Pepe Corner' in the heart of the city's legendary Italian-American neighborhood. Signature 'crunch' baked right in Advertisement 16 'The Holdovers' star and New Haven pizza fan Paul Giamatti celebrates Pepe at the recent 100th anniversary shindig. Lisa Nichols A century in, Connecticut residents aren't the only ones still drooling over the famous pizza — there are 16 other Pepe's locations throughout the country, including outposts in Yonkers, Massachusetts, Rhode Island, Florida, Maryland and Virginia. What makes this pizzeria so special that it has a cult-like following and attracts A-listers like Giamatti, filmmaker Ron Howard, Oscar winner Meryl Streep, former presidents Ronald Reagan and Bill Clinton, and more? Advertisement When it opened in 1925, Pepe's helped define New Haven-style 'apizza' (pronounced ah-beets), which is essentially thin pizza made in a coal-fired oven at 600°F or higher, which seals in moisture and creates a crispy, charred but chewy pizza. The style is often imitated by other local pizzerias, but devotees say it can't be duplicated — which is what keeps hungry fans coming back. 'It's like our signature. When you bite into it, the flavor from the crust … tastes better than Italian bread. It just has that crunch to it,' Bimonte-Kelly told The Post. 16 Plenty try to copy Pepe's signature char — but fans say no one nails it like the original, which is why fans keep flocking back for another slice. Courtesy Frank Pepe Pizzeria Napoletana 16 Pepe's pies didn't just win fans — they built a full-blown pizza cult, with die-hards lining up 'round the block in rain, sleet or New England snow for a century strong. The Washington Post via Getty Images New Yorker Joey Pascale agreed: 'When people say New Haven pizza is burnt, they don't understand it's a char.' Even after moving to NYC, the New Haven County native said he's made the 90-minute trip to Pepe's at the request of friends and co-workers who 'crave it that badly.' 'Apizza' the history 16 Frank Pepe Pizzeria Napoletana, the legendary coal-fired pizzeria out of New Haven, Conn. — beloved by A-listers and hometown heroes alike — just hit the big 1-0-0. kirkikis – Advertisement 16 Frank Pepe and his wife Filomena (above) fired up their no-frills 'apizza' joint on June 16, 1925 — and New Haven's been hooked ever since. The coal-fired classic helped put tomato pies on the map and inspired a century's worth of die-hard fans. Courtesy Frank Pepe Pizzeria Napoletana The pizzeria's long history kicked off when Pepe — who immigrated from Italy to the U.S. in 1909 — returned from WWI and settled in Wooster Square. After marrying fellow Italian immigrant Filomena Volpi, he hustled tomato pies out of a bakery where he worked at the time, balancing trays of his signature 'apizza' on his head as he peddled them through the market. By 1925, he'd saved enough money to open Frank Pepe Pizzeria Napoletana, which quickly became a neighborhood staple. Advertisement 16 The New Haven location has become a Connecticut landmark. Courtesy Frank Pepe Pizzeria Napoletana In 1937, he moved the operation into a bigger space next door — still the main Pepe's Wooster Street location today — where he and Filomena lived upstairs with their two daughters, Elizabeth and Serafina. By the early '60s, Pepe was ready to hang up his apron. With no sons to take over the coal-fired pie shop, selling the business seemed like his only option. But his daughters had other plans. Advertisement 16 Jennifer Bimonte-Kelly (left) and her sister, Genevieve Bimonte. Courtesy Frank Pepe Pizzeria Napoletana Elizabeth and Serafina stepped in to keep things afloat while their mother, Filomena, continued to be the bookkeeper for over 40 years. Today, following the passing of her mother and aunt, 68-year-old Bimonte-Kelly is keeping the family legacy alive as co-owner of Pepe's original New Haven spot. Fired up 16 Pepe's helped create New Haven's signature style pizza. The Washington Post via Getty Images Advertisement The pep in Pepe's famous pizza is its base. New York pizza dough is usually whipped up with American bread flour — with a dash of sugar and oil in it — giving it a thin, foldable crust with a crispy edge. On the other hand, the New Haven landmark uses a wetter, longer-fermented dough, which helps it develop a rich, almost ciabatta-like texture. Pepe's pizza is then crisped in 100,000-pound brick ovens heated with coal — replicas of the original built a century ago. 16 The Washington Post via Getty Images 16 The white clam pizza, created by Frank Pepe, is made with fresh clams, garlic, oregano, grated pecorino romano cheese and olive oil. Courtesy Frank Pepe Pizzeria Napoletana Every ingredient used in the pies is handpicked — from the tomatoes grown in volcanic soil near Mount Vesuvius to the clams shucked daily from the Long Island Sound. Even the pecorino cheese is imported from Sardinia, Italy. New Haven vs. New York 16 Pepe's dough is unique compared to other pizzerias in the tri-state area. Courtesy Frank Pepe Pizzeria Napoletana That exceptional combination is what has kept Pepe's lights on and its doors open for the past 100 years — and what's sparked an 85-mile pizza rivalry between NYC and New Haven, as some diehards swear Pepe's blows Manhattan's slices out of the water. 'New York style is what I call a 'lifestyle pizza' — made to be sold in slice form, on a cheap white plate, on the go. New Haven style is meant to be eaten at the table with family and friends,' Frank Zabski, founder of New Haven Pizza School, told The Post. Nicholas Aucella, a New York City resident who grew up in New Haven County, is also a fan and has been going to Pepe's with his family ever since he was born. 'It's a true, authentic experience,' he explained to The Post. 'The pizza is worth every minute waiting in line. The feeling you get from each pie is indescribable.' 16 Tarik Ali, center, and Lesley Gaillard work the counter at Frank Pepe Pizzeria Napoletana in March. Getty Images 16 Jennifer Bimonte-Kelly is proud to keep her grandfather's legacy alive 100 years later. Chris Volpe Despite the praises from hungry customers, Bimonte-Kelly believes Pepe's real secret sauce is a heaping dose of humility and gratitude. 'My grandpop taught me in life to treat people with honor and respect,' Bimonte-Kelly said. ''You don't boast,' he'd say. There's nothing to boast about because it could be taken away from you like that,' she added, snapping her fingers. And it's not just the delicious pizza that brings in hordes of customers — the New Haven location is also a place of nostalgia for locals. 16 Bimonte-Kelly (above, serving apizza at the restaurant) waitressed at the original New Haven location for over 30 years and 'loved serving the customers and seeing them bring their families to the restaurant.' Chris Volpe 'When you look at old pictures of Wooster Street and Pepe's, it all looks the same,' Pascale said. 'Nothing tops the old school atmosphere. I love getting a good seat in the restaurant with a view of Wooster Street and watching people walk by.' 'Energy, humility, presence and passion' 'I'm just so grateful and humbled. I appreciate the love that the customers give to us. I'm always so blown away,' a teary Bimonte-Kelly told The Post of her grandfather's long legacy. 'I'm just so grateful and humbled. I appreciate the love that the customers give to us. I'm always so blown away. 'I go out into the line whenever I visit, and I thank the customers for coming in and for waiting in line,' she continued. It's something she learned from her grandpop, who she says used to 'tip his hat' at people lining up for his pizza and greet everyone with a welcoming smile. 'I look around the restaurant to this day and feel the energy, humility, presence and passion of the people from the past and the present. I feel light, energy, love, togetherness, teamwork and resilience.'
