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Eric Bangeman
Works at Ars Technica
Attended North Park Theological Seminary
Lives in Park Ridge, IL
1,173 followers|7,711 views


Eric Bangeman

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Love watching Manu Samoa play. Much respect!
I'm just a guy

Eric arrived in high school about the same time as the first personal computers, cutting his teeth on an Ohio Scientific Challenger 2P with a whopping 4KB of memory. In the years since, he acquired a BA in history, an MA in theological studies, and made it about halfway to an MS in computer science. He lives in a house full of computers and other gadgets in the northwest suburbs of Chicago. In addition to reading and writing about technology, Eric enjoys bicycling (but not running), refereeing rugby, collecting coins, gardening, and spending time with his wife, two children, and airedale terrier.

  • North Park Theological Seminary
    MA Theological Studies, 1994 - 1996
  • Northeastern Illinois University
    BA History, 1992 - 1994
  • Crown College
    Various, 1984 - 1988
Basic Information
Managing editor
  • Ars Technica
    Managing Editor, 2003 - present
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Park Ridge, IL
Contributor to
The crepes were simply amazing, the owner was very friendly, and the service was outstanding. I had a crepe with chorizo, leeks, eggs, crime, and mushrooms; my daughter had one with smoked salmon, goat cheese and spinach. I forget what my son and wife had, but they tasted great. The crepes were made of buckwheat and were done perfectly—just slightly crisp at the edges. Portions were hearty, but not American-sized—just right. Desert crepes were great as well. I split one with mint ice cream, chocolate, and whipped cream, while my wife and daughter had one with fresh strawberries, cream, vanilla ice cream, and homemade caramel sauce. I had a Normandy cider and my kid had sodas from Normandy as well. The location is just slightly off the beaten path near a train station and down some steps to a lower street, but well worth it. If you want a mind-blowing crepe in the Breton/Brittany style, this is a must-eat. I am just sad that I will probably never have crepes this good again.
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Public - 3 months ago
reviewed 3 months ago
1 review