Stephanie Zinowski, of apple crisp fame, has thrown her soul into the growth of Wesleyan’s vegan progam.
The Green Fund wants to make students’ environmental dreams—both large and small—come true.
Feeling introspective and also have too many potatoes? Go back to your roots with this recipe for Massaman Curry.
This semester features a variety of new courses across all disciplines from passionate professors.
Jess Zalph ’16 relays her experiences teaching and observing in an urban charter school, focusing on its discipline system in part one of a two part piece.
Victoria Pitts-Taylor, new chair of the FGSS program, discusses the power of books, the role of FGSS on campus, and the possibility that she is Harry Potter.
“Sum” by David Eagleman opens a window on life after death.
Elizabeth Livitskiy talks chipmunks and Chips Ahoy.
Unlearning Liberty, by Greg Lukianoff, provides a startling perspective on the erosion of student rights across college campuses.
A roadmap to getting fit on campus, if you don’t know where to begin.
Small changes cropped up all over campus this summer. Can you spot the difference?
These additions bring some flair to the WesMaps selection.
The Argus explores some parts of Wesleyan that don’t fit into the standard orientation fare.
Although it only lasts a few days, orientation requires months of preparation and a dedicated staff. Read more about the powerhouse behind New Student Orientation and International Student Orientation, and about what motivates Orientation Leaders and Interns to work those long hours.
We all have one season that we look forward to the most for its gustatory experience. Summer, fall, winter, and spring all bring with them a certain “feeling,” and this feeling is tied inextricably to the different foods they offer. In this Food Fight column, the Argus Food staff takes on the ever-pressing question: which season gives the best culinary adventure?
There is such thrill in the mouthwatering agony that comes from biting into a jalapeño pepper, such satisfaction from ordering the “Thai spicy” rather than the “American spicy” options on the menu, and such glory from winning wasabi-eating contests in high school Spanish classes (or was that just me?).