by Alexandra Bregman in Features
Today I am staying inside. It is a rare day in Paris when the temptations of its quintessential patisseries and long walks by the Seine prove unappetizing, but today is especially geared toward another French tradition. It is the big day of "les grèves," the French word for strikes.
Local pioneers in flavor
by Meredith Hutchins in Features
For better or for worse, the invention of the Fry-o-Lator has sent food sub-culture off the deep end. Something about that magical chemical reaction between searing hot oil and, well, almost anything invites the question: "What else can we throw in?" Like all experimental ventures, there have been successes and failures.
by Elizabeth Tuttle in Features
"I don't think you'd lose the spirit if you wore underwear," rationalized Katherine Schneider '11 last week, representing an oft-unstated student opinion on campus: that Smith's Convocation has gone too far and even constitutes sexual harassment.
Schneider voiced her thoughts as a panel member on the Hot Seat last Wednesday in a discussion regarding the event's controversies.
by Sarah Billian in Features
Everyone has an opinion about food and diet. From my mother's frequent reminders to "drink milk for strong bones!" to my fellow Smithies' various takes on what constitutes a healthy diet, I face no shortage of advice on what, and how much, to eat.
Regardless of how enthusiastic my classmates' claims are that full-fat cheese is "bad" or that the goji berry juice for which they paid $10 at Whole Foods has cleared up their acne, however, their opinions are often backed up solely by misinformation.
by Katherine Hanson in Features
Upon entering Unity House, one could smell the savory scent of takoyaki being fried over the kitchenette stove, as members of the club were split between the tasks of slicing new sushi ingredients and helping customers make custom sushi at tables arranged in the main room.
