Kale Zucchini Soup With Corn and Coconut Milk: Cooking With Chef G
This soup came out of a happy accident—a fridge full of bits and bobs that I struggled to use. Soups, ...
Features
WesChess: The Backstab
In the final round of the 2015 edition of the Tata Steel Masters tournament in Wijk aan Zee, the French ...
Ditch the Lecture Hall: Student Forums Offer a New Learning Experience
At the University, student forums are intimate classes led by students, accommodating up to 15 undergraduates. Students at the University often ...
What’s Fizzing? A Look at the New App for Age-Old Traditions
Over the last few weeks, a new way to anonymously express your innermost thoughts and feelings—or make memes about the ...
WesCeleb: WSA President Orly Meyer ’24 Loves a Good Book, a Solid Math Proof, and Supporting Her Peers
This week, The Argus sat down with one of the most influential students on campus. Orly Meyer ’24 chatted about ...
From Art History Dissertations to Mac ‘n‘ Cheese, New S&C Chef Stephanie Payne Maintains Old Traditions
“Mild verbal degradation” was on the menu on Thursday, Sept. 28, at the Star & Crescent, an eating club run by members ...
Peanut Butter Chocolate Cookies: Recipe by Blake Klein ’26
With the stresses of college overwhelming me nearly every day, I’ve found that baking has been an excellent way for ...
WesChess: Always Check!
This week, we will be looking at a well-known position that led the Serbian player Goran Bura to invent one of ...
Just Flip a Hammer: Don’t Feel Stumped by the Stump
It is 12:37 a.m. on a Friday night. You are wandering down Fountain after some frolicking in the fields by ...
WesPets: Meet the Furry Friends of Wesleyan
Have you ever entered your Wesleyan bedroom, whether in a dorm room or a wood frame house, and felt a ...