The Asian Students Association recently invited a Chinese martial monk to campus to talk about his life in the Wudang Mountains and to teach a free martial arts workshop to the public. Read the full story about Master Bing’s visit to the College.
The New Yorker asks, “Can steak save the planet?”, in its profile of Anya Fernald, CEO and co-founder of Belcampo, a sustainable meat company — a woman with “the exuberant energy of a team of wayward ponies.”
She’s a food entrepreneur looking out for consumers’ safety as she tries to change the way people eat meat. Read “Elite Meat.”
Step aside cupcakes, macarons are the new dessert on the block. This cookie of French origin, has crossed the Atlantic to become an American favorite.
Read The Atlantic’s article “The Dessert We Deserve: How the French Macaron Became American” to understand the universal love for this tasty treat.