Fish Tacos With Friends
Take a second and imagine with me. You’re sitting with your favorite people at a table outside, watching the sun begin ...
Features
Office Hours: Daniel Steinmetz-Jenkins on Intellectual Curiosity Without Grades, Using History To Think About the Present, and the Study of Raymond Aron
Assistant Professor of History and in the College of Social Studies (CSS) Daniel Steinmetz-Jenkins, who arrived at Wesleyan in 2021, has quickly ...
From the Argives: Senior Traditions from the Past and Present
As the spring semester wraps up, graduation for the class of 2024 looms in the near future. It’s a bittersweet ...
WesCeleb: Cole Torino ’24 on Running Andrus Field, Stepping Out of Comfort Zones, and Senior Week
This week, The Argus sat down with Cole Torino ’24, a student-athlete powerhouse at the University. From serving as senior class treasurer ...
Scrutinizing Skyline Chili
Over spring break, I had yet another mock trial tournament to attend. If you’ve been following my recent articles, you’ll ...
Matcha Lemon Bars With Blueberry Compote
When it comes to baking, I stick to what I know, which is really just chocolate chip cookies and lemon ...
Artichoke and White Bean Pasta: Cooking With Chef G
Oh, the jarred artichoke! What a wondrous creation. I would eat these bottled beauties every day if I could. But, ...
WesCeleb: Cypress Hubbard-Salk ’24 on Managing Espwesso, Coaching Intramural Basketball, and Getting Involved
This week, The Argus had the privilege of sitting down with the one and only Cypress Hubbard-Salk ’24. If you ...
It’s Giving Garlic: Five Ideas for Culinary Creativity That Would Make Vampires Flee
Garlic may be my favorite ingredient. There is truly no ingredient I use more and no ingredient I appreciate more. ...
The Art of the College Breakfast
I am a proud breakfast enthusiast and snob. Whether I make it the night before or the morning of, enjoying ...