Some good, some bad, mostly somewhere in between.

Events Editor Julia Tolda reads too many books due to her Comparative Literature major. She has had a migraine for the past year. These books are the reason but in a good way.

The following is a back of the envelope calculation to determine how many dollars worth of snacks I stole from the Faculty House dining hall over winter break. It is not intended to be used as a guide for how you too can get free snacks. That would be wrong.

Earlier this morning, Columbia Dining announced that indoor seating options for the CU dining halls will resume this Monday.

New York City is packed with amazing culture and inspiring art, and now that so much of it is online for free, there’s never been a better time to experience it first-hand. “Where Art Thou” is a weekly guide to interesting and notable lectures, events, and performances for the literary/musically/theatrically-inclined.

Yep. There are still bad things happening in Ukraine.

Making points about Three-Way Piece No.1: Points.

Does this week feel at all different from last year? Let’s find out.

Bwog helps you quantify that narrow window of time between snow falling in New York and it turning into filth so that you can accomplish all of your aesthetic and photographic goals.

On Wednesday, January 19, Deputy Events Editor Ava Slocum attended the Institute for the Study of Sexuality and Gender’s discussion of The Inheritance, the 2021 graphic novel memoir by Professor Elizabeth Povinelli.

Please I thought we were past this.

How to participate in sports happening thousands of miles away.

Winter Is Coming

News Editor Victoria Borlando is back to discuss the only three things she talks about on this website: News, Culture, and BwogLetter, Columbia’s prettiest, wittiest, and most efficient weekly newsletter.

Chef Mike’s Sub Shop had its humble debut for students on the meal plan on Tuesday, so expert food critics Camille Sensiba, Victoria Borlando, and Lillian Rountree reunited to check out what Columbia’s beloved Chef Mike had to offer this time.