The Cornell Daily Sun (https://cornellsun.com/tag/squash/)
“We knew that whatever the results of the match were, it would be memorable for both of us and something we would want to look back on,” Kay said. This was such a memorable experience, and I’m glad both my parents got to witness it.”
Veer Chotrani just made Cornell history. Now he takes his ambitions to the professional sphere.
Two years after becoming the first Cornell squash player to win an individual national title, Sivasangari Subramaniam has been named The Sun’s Female Senior Athlete of the Year.
Both men’s and women’s squash rank within the top eight in the country heading into the postseason.
Seniors Humza Khan and McKenna Stoltz helped men’s and women’s squash, respectively, defeat Columbia on senior day.
With losses to Drexel, the men’s team’s chance for qualifying the Potter Cup has been thrown into doubt and the women’s team is out of contention for the Howe Cup.
The University of Pennsylvania smashed both Red squash teams on February 6, pulverizing the men’s team and throwing the women’s team’s future competition eligibility into question. Prior to facing the Quakers, the No. 7 men’s team (4-6, 2-4 Ivy) competed against the tenth-ranked University of Rochester (1-5, 4-0 Liberty) on Wednesday, Feb. 2. With star player No.
Senior Sivasangari Subramaniam continued her unbeaten streak, but men’s and women’s squash both settled for weekend splits against Harvard and Dartmouth.
After a year-long hiatus, the Cornell men’s and women’s squash teams began Ivy League play this past Sunday, with both squads facing off against Columbia University.
As July turns to August, the growing season in central New York is at its peak. A bounty of fresh fruits and vegetables can be found at your local farmer’s market, community garden or even your own backyard. If there was ever a time to attempt to eat more ethically, it’s now! There are few ways to eat more ethically and sustainably than eating in-season, locally grown produce. When you purchase local and in-season goods, you diminish your food’s carbon footprint tremendously by eliminating the need to store, cure, freeze and transport your produce.