Thanksgiving is one week away, so take time out of your Saturday morning to get informed on current happenings and impress your extended family with your ability to have a finger on the pulse of current news.

Staff Writer and pre-med first-year Chloe Gong attended a pre-health summer opportunities panel organized by the Office of Preprofessional Advising.

Bwog’s Saturday Daily Editor, Lauren Kahme, attends a roundtable discussion on the rapid climate change occurring on the Tibetan Plateau, a massive region of land in Central and East Asia categorized by its high elevation.

Staff writer and Soup Connoisseur James Perry is here to tell you the best soups on campus.

An anonymous staff writer found his way into the NYU Class of 2023 GroupMe chat this summer as a result of mere happenstance. After flooding the chat with memes for a while, he was overcome by impulse and committed a crime of passion: removing everyone from the chat. 

Staff Writer Alyse Rovner teaches you how to do your homework in style or I guess while in motion.  

You asked, they listened. Smoothies are back at the Diana Center Cafe, available during dinner and late-night. Here are Bwog’s top smoothie creations to help you decide what to blend.

While sipping on apple cider in Professor Nancy Workman’s office, Bwogger Donna Qi engaged in a symposium with her professor on all things LitHum!

Fête Friday’s arrival with fish guts, familiar faces, and feral turkeys.

Content Warning: This post contains mentions of suicide.

Managing Editor Zack Abrams attended Wednesday’s event “400 Years: A conversation about Journalism, History, and the 1619 Project,” where Nikole Hannah-Jones and Jamelle Bouie of the New York Times answered questions from Columbia’s own Jelani Cobb about the 1619 Project, which reframes American history around the struggle for Black liberation. 

Disclaimer: This post is satire and also completely made up.

Deputy Editor Vivian Zhou has been keeping this delicious secret to herself… but she’s ready to share her hack to the best, restaurant-quality tomato cream pasta with you now. 

It’s now or never, folks. 

This week, Italy is not doing quite as well.