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, ...
Features
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 ...
Office Hours: Professor Jesse Wayne Torgerson on Mystery & History, the Palestine Seminar, and Academic Conservatism
After teaching in the College of Letters (COL) for nearly a decade, Jesse Wayne Torgerson is now the Director of ...
LGBTQ at Wesleyan: Talia Rodriguez ’24 on Fornés, Thesis Writing, and the Relationships Formed Through Cooking and Queerness
When Talia Rodriguez ’24 recalls her childhood, two things come to mind: sports and food. Growing up in Garrett Park, Maryland, ...
A Food Editor’s Take on the Costa Rican “Casado”
During my 10-day vacation in Costa Rica, I probably consumed 10 pounds of rice, 10 pounds of beans, and 50 ...
From Vision to TrueLife: Judeley Jean-Charles ’24 Collaborates With Campus Artists on New Record Label
The senior woodframe houses of Wesleyan University are renowned for their manifold capabilities. Arranged and rearranged to accommodate potlucks, cocktail ...
WesChess: Immortal Liren
In the 2017 Chinese Chess League, a tournament between top clubs in China, future world champion Ding Liren with the ...
From the Argives: Satire, Comedy, and Everything in Between on The Ampersand
What even is an ampersand? Throughout The Argus’s history, the term has embodied a plethora of expressions, thoughts, and meanings, ...