Mike Misenti: The Vegan Baker
Michael Misenti, a Bon Appétit veteran, has been around the University for longer than some of the professors have been ...
Features
Freshman Feast: What’s That on my Plate?
First of all, a word of warning: If your taste buds are easily offended by “strange” food combinations, this article ...
Goats, Blacklights, and Twice-daily Showers
From the land of the goats, Twi-speaking people, black lights, and constant power outages and water shortages, greetings from Ghana! ...
Lab-ulous: Biology Labs Come Alive with Research
Two weeks ago, The Argus investigated the experiments of the Physics Department. This week, it’s the Biology Department’s turn. With ...
Professor’s Bookshelf: Gilbert Skillman
In brief, I think the move to need-aware, although painful—I still cringe a bit, thinking about it—was the financially responsible ...
Tale of the Transfers: A New Outlook on Wesleyan
It’s so different. It’s obvious that this is where [I’m] supposed to be.
A Green New Job
Recycle this Argus; there’s a new Sustainability Coordinator in town. Jen Kleindienst has filled the brand-new position, which is located ...
It’s Baking Time: Challah for the Holidays
I’m really bad at baking. Really, I do it all wrong. For someone who baked five times per week on ...
Cupcakes Add Flavor to Main St.
Walk down the streets of New York, Chicago, or Los Angeles, and you’ll quickly find that the cupcake trend is ...
Goodies for the Gluten-free Glutton
“It's a kind of dangerous place because nothing on the floor can be guaranteed gluten free,” said Kelly, “but you ...