WesWIS Confronts Gender Barriers in Science
One female student in a class of 20 men is not an uncommon class configuration in upper-level science courses. The ...
Features
Ceramics Program, Chipped Away, Retains Legacy
Once upon a time, there was a ceramics program at Wesleyan. The heart and soul of the program was a ...
Research Takes on New Dimensions with 3D Printers
Associate Professor of Physics Greg Voth reached onto his desk and grabbed a small plastic cylinder. Inside, tiny purple snowflakes ...
Wes Meets World: Mark and Mike Nakhla ’13 Talk Med School
Mark and Mike Nakhla, both ’13, have a lot on their plate. After graduating from Wesleyan last year with degrees ...
Model Behavior: WesMUN Debates, Collaborates at Intercollege Conferences
At a single Model United Nations conference, participants will witness assassinations, marriages, and even abductions. Just to be prepared, the ...
Moonlight Sushi Bar & Grill Begins to Shine
Last semester, half-priced sushi on Wednesdays at Osaka was my favorite way to break up a hectic week. Though lacking ...
Parmesan Roasted Broccoli: Not Your Average Veggie Side Dish
At every large, communal meal, there’s always the token vegetable side dish that, because I am a vegetarian, ends up ...
College Birthdays: When Cake Is Enough
As a rule, birthdays away from home can be very hit-or-miss. Especially in college, it can be daunting to ask ...
Cauliflower Salad: Making the Most of an Unfriendly Vegetable
Very few people are passionate fans of cauliflower, and I really can’t blame them. Raw and undressed, it only makes ...
Professor’s Bookshelf: Tracie McMillan
Tracie McMillan is the author of “The American Way of Eating,” an undercover investigation of the food industry, but this ...