Professors work hard to teach us in an online format. And perhaps their only break in the day is when we are in breakout rooms. So what do our professors really do in the main
This week, Rep Council sat down with Provost Linda A. Bell, Dean Christina Kuan Tsu, and Dean Wendy Garay to discuss hybrid and hy-flex classes, the experiences of first-years and transfer students, and the status
On Wednesday night, the Barnard Center for Research on Women presented “Transformative Justice in the Era of #DefundPolice: Lessons from the Past, Strategizing for the Future,” featuring transformative justice activists Mimi Kim and Shira Hassan.
Barnard College has announced preliminary plans for the Spring 2021 semester, including the possibility of on-campus housing and in-person classes.
Here at Bwog, we do our best to bring your attention to important guest lecturers and special events on campus. If you notice any events excluded from our calendar or have a correction, let us know in
Bwoggers Cara, Iga, and Mary are back at it, whipping it up in the kitchen for us. Very much encouraged by the response they got from their chocolate cupcakes, they’re here to do it again. This one is for all you vegan readers out there – we see you. This week, Bwog made this amazingly fresh […]
Bwog’s rave-reviewed collaboration with the Culinary Club known as Cooking With Bwog 2.0 continues. On the menu this week: Avocado Crab Salad for the main course with Poached Pears for dessert. Avocado Crab Salad (Serves 4, Time: 30 minutes) Ingredients: Juice of 1 lime 4 tbsp. olive oil 2 tbsp. finely chopped jalepeno 3 tbsp. […]
Ready or not, it’s almost Summer Break, so Cooking with Bwog 2.0 is prepared with a warm-weather favorite. This week our Culinary Club partners offer a delicious recipe for fish tacos. Cook them in your suite this week then eat them outside somewhere. Beer-Battered Fish Tacos (Makes 8 tacos, Time: 45 minutes) Ingredients: 4 tilapia […]
The famous and incredibly delicious second incarnation of Cooking with Bwog colloquially known as Cooking With Bwog 2.0 continues this week with more tasty ideas from our friends at the Culinary Society. Make either this savory Lasagne Bianco or the delicate Macadamia Coconut Pie in the Carman kitchen and Bwog will give you a huge […]
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 […]
We’ve done this cooking thing before, but we thought we’d, uh, kick it up a notch. Bwog obviously loves to eat, but there are others on campus with more refined palates. We turned to Matt Powell, a member of Columbia University Culinary Society, to guide us through gastronomy. Welcome to the return of Cooking with […]
Grab that spatula that you haven’t touched in ages and throw away those instant noodles–Cooking with Bwog makes a comeback! That’s right, it’ll be like having reheated leftovers, only better, and this time we’re not just talking vending machines or microwaves; maybe you’ll finally get the chance to use that rice vinegar your grandma mailed […]