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 ...
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 ...
WesCeleb: Ivan Maulana ’11
Ivan Maulana graduated at the end of the fall semester, but now he’s back, and is couch-surfing his way through ...
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 ...
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 ...
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 ...
Freshman Foodies: Weshop Jambalaya
For those of us who did not have the good fortune of visiting New Orleans for Mardi Gras during spring ...
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 ...
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 ...