Features
At Home On the Range
Raising beef cattle is familiar territory for fourth-generation rancher Cory Carman. But her methods cover new ground.
by Margaret Shakespeare
Features
Tribeca Mecca
In a leap of faith more than 30 years ago, Lynn Wagenknecht, '75, and two friends opened a restaurant in an emerging Lower Manhattan neighborhood. Today, The Odeon is a Tribeca institution, and a gathering place for some of the city's brighest lights.
by Rachel Syme
Features
Food Confusion
Nutrition advice seems designed to thwart our good intentions by offering conflicting and contradictory information. Part of the problem, says researcher Christopher Gardner, is our assumption that there's one diet that works for everyone.
by Nathanael Johnson
Features
How Students Eat Now
Who knew you could order Alaskan salmon made just so? Or find fresh tiramisu with a fig for dessert? Campus dining has left plastic trays and cafeteria food far behind, replaced with tasty and healthy options, as well as educational programming that prepares students for life.
by Theresa Johnston
