Richard Redenbaugh

Richard Redenbaugh, 79, of Champaign, passed away on April 14, 2026. He is survived by his sons, Scott and Ben, and his daughter, Tammie. He was preceded in death by his son, Jamie. He will be greatly missed by his family, friends, and neighbors.

Richard was born on January 3, 1947, to Janice Davis and Lloyd Redenbaugh. He attended Urbana High School. After high school, he was drafted into the U.S. Army and served during the Vietnam War. During his service, he was known for his ingenuity and humor, including organizing trades with other units,famously exchanging beer for steaks, and forming an unlikely but meaningful bond with an elderly Vietnamese woman who reminded him of his beloved grandmother. Though initially drafted, he chose to extend his service an additional year so his brother would not be placed in a combat zone at the same time.

Following his military service, he returned home, started his family, and worked in a variety of trades. He owned and operated Grandma’s Kitchens, a kitchen remodeling business, and later built his family’s first home along with several others in the community. He was particularly proud of his time at the Kresge (later K-Mart) Company, where he developed and built the first red-light (later blue-light) special.

Richard loved cars, his family and friends, his cats, the Chicago Bears, and, above all, talking with people. He had a gift for striking up conversations with strangers and quickly turning them into friends. He loved telling stories, especially about his childhood, the mischief he and his brother Bill got into, and his treasured memories of his grandmother, Mabel Lillian Flowers, who helped raise him and whom he deeply missed.

He also gave the gift of life to his son Jamie through a kidney donation, a reflection of the deep love he had for his family.

His spirit will live on in those moments when you take the time to connect and talk with another person, particularly a stranger.

A celebration of Richard’s life will be held at Big Grove Tavern on Wednesday, April 22nd, from 5:30 p.m. to 8:30 p.m.

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