Sophomore Tom Braslavsky, a Hatchet columnist, describes the benefits of cooking in college.
It was my first time cooking in college. Last weekend, I attempted to make scrambled eggs – and set off the smoke detector. As I was rushing to turn it off, I splashed some hot oil on myself (a few burn spots are still visible on my hand). You could call my first time a fail.
Commentary from the opinions editors, op-ed columnists and The Hatchet's Editorial Board
Director of the GW Institute for Nanotechnology Michael Keidar spent the last three years developing a cancer cell-killing medical device that he said could revolutionize the disease’s treatment worldwide.
The problem with growing up is that there is always someone telling us we are not old enough. And yet, you would think that as young adults, we would finally be over it.
What’s not to love about graduation season? It is filled with senior send-offs, family get-togethers and free food.
GWids are the equivalent of students’ social security numbers on campus.
Transfer students do not enroll at GW for the Mount Vernon Campus experience. They come here to take advantage of city life in Foggy Bottom.
As camera flashes flickered over a sea of tassels, two Columbian College of Arts and Science professors urged graduates to cast their fears aside and forge fresh paths to success.
I never understood why people refer to cities as if they were human until I left Sevilla, Spain. My feelings toward leaving my newfound home are so complex, it's as if I am leaving the love of my life.
Vol. 109
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I am a PhD student in the Aerospace Department, and I got into cooking few years back for exactly the same reason: I wanted to know what goes into my food. Since then, I have used cooking to find out bit more about my country of origin (Slovakia) and to promote our cuisine. I recently started a cooking website, http://www.slovakcooking.com, where I post illustrated instructions for preparing various traditional dishes. But really, it’s basically just me preparing my dinner…