This year has come with a lot of surprises and adjustments, one of which has been the switch to online learning. As we learn to adapt to this new format for classes, Bwoggers have picked
Liking the 2020s? With this year as the opening act? No thank you! Senior Staff Writer Victoria Borlando will happily stay in the 2000s where it’s safe, thank you very much.
Bwog is conducting a story on transgender and/or nonbinary student experiences during the Fall 2020 semester and we need your input!
This week, GSSC looked a little different, holding a town-hall-style meeting with students and senior Deans. Bwog gives you the question-by-question details.
Vegans and Vegetarians, avert your eyes! But carnivores, it’s time for us to use our gratuitous “meat and greet” tag, and you should start salivating. This week Matt Powell covers the basics of beef, pork, burgers, and chicken. Beef Know where your meat comes from! The Culinary Society has a handy guide to choosing cuts and such. […]
Make Easter and Passover last in your dorm all week long. Bwog’s culinary experts share some recipes that are not for the faint of heart (or vegetarians, for that matter), but that can add some Emeril-status kick to your seder/Easter dinner. We’ve got two meat recipes—one challenging, one simpler. Happy eating, as always. The Recipe […]
Since Valentine’s Day is just around the corner, Cooking with Bwog’s chef thought she’d bring you a few recipes for angry dateless people to cook on this special day. Note: for locating the following ingredients, try here. Lamb’s Heart Lamb’s heart Rosemary Oregano Garlic Tin foil, an oven, and a pan There are many ways […]