Features

Features

Creating, Advocating, Inspiring: Artists for World Peace’s Wendy Black-Nasta

With its progressive atmosphere, creative students, and emphasis on global understanding, it’s not surprising that Wesleyan attracts so many artists ...

Features

Being a WWOOFer: Sustainable Farming in the Dominican Republic

During spring break, I partook in what will (or possibly already has) become the cliché spring break activity for progressive-minded, ...

Features

Tandoor Brunch: Swapping Cheesy Eggs for Vegetable Korma

Due to Usdan’s recent lackluster culinary performance at brunch, Ellie and I decided to make it our personal mission to ...

Features

Lalita’s Kitchen: Curry Powder, The Magic Spice, Part 1

Lately whenever I talk to my friends about food, the magical uses of curry powder always come up. Curry powder ...

Features

New CSS Journal Aims to Cross Disciplinary Boundaries

Technically speaking, The Undergraduate Journal of Social Studies isn’t new. It’s more accurate to say that it was “brought back ...

Features

Food Abroad: Cooking in Udaipur, More Spice Please!

Last week, I took an overnight train with a few friends to Udaipur, also known as the “Venice of the ...

Features

Cook the Peas, Please: Great Debate For the Mushy Pea

You might not know it, but there’s a controversy going on right now in the food world. And it’s not ...

Features

Freshman Foodies: Weshop Jambalaya

For those of us who did not have the good fortune of visiting New Orleans for Mardi Gras during spring ...

Features

From Curd to Co-Op: Behind the Scenes at Cato Corner

Clad in white wading boots, chlorine-sterilized gloves, and a disposable hairnet, Mark Gillman, 41, stands among his many wheels of ...

Features

Wesceleb: Dionne Anderson ‘11

A self described jack-of-all-trades, Dionne Anderson ’11 has spread her career at Wesleyan University over five years, taking time off ...