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LUTWAK | Final Course: Just Desserts

The first time I appeared in The Sun, I was barely a year old. A photo of me bouncing in a highchair next to my dad lay under the title “Sloppy Supper” with a caption that read, “A sweetly messy toddler chows down at the Chariot recently.” This was on page eight, the page that, two decades later, I would spend hours piecing together each week down at the Sun office. I started as a news writer. I still clearly remember running out of Balch Hall to get to my first interview on time, wearing an outfit that I thought made me look more intelligent than I actually felt. It was a story about the Big Red Barn that got buried away in the back of the paper, but I didn’t care, because my name was on the byline and I felt like I was part of something important. I began as a news writer and ended as the Dining editor.

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World Cuisine Night: Around the World in Ten Eateries

Overall, the concept of World Cuisine Night was a good one — paying $10 or one meal swipe for access to every dining hall is an amazing deal, and the idea of traveling the world across campus eateries was fun to get into. However, the execution was pretty poor. Very few stops were the least bit satisfying — it really brought out the worst in dining hall food. With adequate preparation and superb execution, though, I think that another World Cuisine Night could be a big success.