Columns

NGUYEN | My Platonic Awakening

By |

But, the optimist in me as loud — and I’m doing my best to listen. If the pandemic taught me to value platonic touch, maybe post-pandemic life will watch me put that lesson into practice. Once it’s safe, and with respect to my friends’ personal boundaries, I’m excited to rewrite my approach to social interactions. To give hugs and hold hands, to link arms and lean on shoulders. To fill my moments with the warmth of physical touch. To embrace the people I love with the new language I’ve learned to love with.

Columns

STELLA | Seven Saturdays Left

By |

I knew this was coming, all year our class has been interviewing for real-world jobs, buying grown-up pants, figuring out how much of our salary we can spend on the shoebox New York City apartment and googling how long we can stay on our parents’ insurance plans. (If I break my wrist past 27, I’m shit out of luck.) But hearing my friend phrase it in that way shattered the glass for me.

Featured in Category

GHAZI | When Grief Knocks

By |

On the Persian holiday, I needed family, I needed jubilation, I needed to declare an arbitrary beginning in a way that only declaring a new year can. If I didn’t put in the effort to celebrate Nowruz, no one would.

business

When the City that Never Sleeps Takes a Rest: What Does That Mean for Local Farmers?

By |

As empty restaurant tables continue to collect dust in New York City, 60 miles east in Brookhaven, Long Island, Early Girl Farm is bursting with life. Tomato, eggplant and pepper seedlings are beginning to extend their leafy limbs out into the world as employees carefully prepare the soil, adjusting its mineral levels and incorporating nutrient-rich compost to create optimal growing conditions for this summer’s crops. Patty Gentry, a former restaurant owner and chef turned professional farmer, owns and operates the small but mighty farm, which provides seasonal, organic produce to restaurants in the New York City Metro Area. 2020 marks Patty’s tenth year as a professional farmer. She is an expert in her field, who understands the science of organic farming down to the microscopic levels of soil composition.

Farmer's Market

Experiencing Ithaca Farmers Market: The Ultimate Spring Season Guide

By |

The produce is some of the best in the region, but what truly makes Ithaca Farmers Market shine is the abundance of incredible food vendors, each which feature deliciously unconventional cuisines from around the globe. Nearly all of the stalls advertise tasty vegetarian, vegan and gluten-free options to satisfy every preference and diet. The vast array of choices is a welcomed sensory overload, so upon arrival, make your rounds through the pavilion to take it all in, snatching some free samples of local cheeses, fruits, honey, cured meats and pestos along the way.

Featured in Category

Sounds of Spring: The Science Behind Birdsong

By |

“By putting development into social context, we’re gaining a better understanding of the biological and social mechanisms that drive developmental change in communication systems, and because we’re doing it in multiple species, that gives us insight into how development itself has evolved — both the evolution of communication as well as the development of communication,” Goldstein said.

ice cream

Soak Up the Sun with Some Ithacan Ice Cream

By |

As spring progresses and we are blessed with continually warmer weather, my longing to go out on a 70-degree day and enjoy some ice cream beneath the sunshine has only intensified. As a graduating senior, I’m already beginning to miss certain ice cream establishments that can only be found in Ithaca. Below are three recommendations (in no particular order) based on my research during my past four years at Cornell.