At my interview to get into this school, when asked what I liked about the campus so far, my answer was “the buildings.” Maybe it’s a trivial matter or maybe I was just nervous, but you have to admit there’s nothing like walking into almost 200-year old buildings for class every day.Continue reading
So, most of us drink coffee. The sweet, sweet bitter drink that makes you work like something has grabbed hold of your mind and shoved it into a bucket of water and electrocuted it. Or maybe that’s just me. Anyway, being on this good Episcopalian campus, we must walk down Middle Path at least a billion times a day, and on this walk we must pass Wiggin Street Coffee.
Student Council released a statement today announcing a new Earth Day-themed initiative. Read the full text below:
In observance of Earth Day, there will be no paper cups in Peirce from April 18th – 22nd.
This is a student council-sponsored initiative. Though we know this may not be a popular idea, we are committed to making concessions to make this campus a more sustainable place, we hope you’ll share our sentiment.
In preparation for this weeklong event:
- Leftover CHIP cups will be available outside of peirce during no cups week, first come, first serve
- ECO/student council will do a final dish pick-up and sustain-a-mugs/cup drive on Sunday, April 17th (leave your Peirce dishes & mugs outside your room)!!!
Peirce Hall. Via Twitter.
Paying for Peirce is required. There is no optional meal plan, which is a boon for some students and a burden for others. Perhaps there is the big spender who scrounges goods from the Market, Wiggin Street, Wal-Mart, or Kroger like a ground squirrel, but sooner or later everyone eats in Peirce.
So what is the current state of our beloved mothership that blesses us with copious scones and the beloved fries of sweet potato? Continue reading
God bless Peirce Hall. Behind those heavy wooden doors lies a world of culinary experimentation unsurpassed by the most modern molecular gastronomy. Recently, special attention seems to have been paid to the Hearth station, where Chef Meagan seems to enjoy concocting exciting pizza-themed starches, as exemplified by last semester’s pizza muffin, and last Friday’s pizza waffle. But why stop there? Here, I give my humble opinions for some delicacies that could tickle the pizza-prone palate of any college student.
1. Pizza semifreddo. This Italian dessert could translate into a three-part frozen mousse: marinara, mozzarella, and essence of Canadian bacon. Together they’d make a frozen concoction that could be served either on a big cookie, or a savory cracker!