Sweet Potato Quesadilla: Mixing and Mashing with Thomas Lyons
My friend recently revealed that he occasionally goes to Summies and purposefully misreads his order number (653 instead of 651, ...
Features
An Ode to the Grill
Neat rows divided by tar-black metal beams. An Olympic-style pool if the swimmers lived in hell, lapping through the fiery ...
WesChess: There Is a Magic Number
As our first puzzle of the semester, we will be looking at one of the most famous moves in chess ...
Office Hours: Rajaa Elidrissi on Growing Up in Post-9/11 New York, Global Journalism, and Post-Grad Life
Welcome to Office Hours, a series brought to you by the Features Section! In these articles, Argus writers speak to ...
WesCeleb: Kavi Talwalkar ’24 Talks Pandemic Disruption, Student Involvement, and Campus Community
Certified big name on campus Kavi Talwalkar ’24 sat down with The Argus as the first WesCeleb of the year. ...
Ask The Argus: Back and Better Than Ever
Welcome to Ask The Argus, a column brought to you by the magnificent Features Section! Every once in a while, ...
Alumni Spotlight: Carlo Rotella ’86 on Boxing, Making It New, and How People Get Good at Things
Author and Professor of English at Boston College Carlo Rotella ’86 writes about how people get good at things. He ...
New and Returning Students Share Their Experiences Moving onto Campus
Last week, students arrived on campus, kicking off a new and exciting school year. Ready to embrace their academic lives, ...
A Flavor of Campus Dining
Campus Dining in a Nutshell As we all acclimate back to the Wesleyan campus lifestyle and find ourselves sarcastically exclaiming ...
No Wasting at Wes: Waste Not Returns This Fall
The start of the new school year is always filled with palpable excitement. The University welcomes a class of eager ...