The weekend of Sept. 18 marked Chile’s Fiestas Patrias, which feel like a mix of 4th of July, Carnival, and Thanksgiving.
This summer I became a food-preservative fanatic.
If you think Americans eat a lot of meat, try Argentinians.
I was facing a common scenario, the kind that every college student knows all too well.
Wesleyan seems to have a case of the sniffles. The other day, someone in our house suggested a communal soup-cooking session to combat the draining effects of the recent outbreak of “backtoschoolitis.”
You may think of summer as the prime dining season with lush gardens and abundant produce at farmers’ markets. Yet autumn is really the peak season for harvesting.
This is my first report from studying abroad in Valparaíso, Chile! I thought I would start off with some things you can make in your Wesleyan kitchen.
This recipe is all about taking a classic meal and serving it up with a batch of new flavors.
In his fifth year of cooking up meals in the kitchen of Alpha Delta Phi Literary Society (Alpha Delt), Executive Chef of Star & Crescent Eatery Ryan Talbot, spoke with The Argus about upcoming changes to the S&C menu, his days as a Rastafarian, and surfing.
There are a lot of perks of going to school at Wesleyan. You have access to some top-notch professors, a beautiful campus, and an active student body.