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Julia Stein performs her heart out with TDC, Tufts Takht, Wind Ensemble
Game of Thrones leak puts fans in awkward position
Al Dente Ristorante serves large portions at good prices
'Dr. Faustus' brings hell to the classroom
Silent rave to happen tonight in Crane Room
The Daily Arts department goes on spring break
Silk Road Ensemble draws on diverse musical traditions
Mumford and Sons explore fresh musical territory with single 'Believe'
While students everywhere in Boston rejoiced for the inkling of spring weather on March 9, fans of Mumford and Sons had something extra to be excited about: the release of the band's single, "Believe." The London band's first new music since the release of its second studio album "Babel" (2012),"Believe" signifies a significant departure from the folksy feel of both "Babel" and its first album, "Sigh No More" (2009).
Drew Page shows versatility, working with multiple Tufts performance arts groups
'Lady of the Camellias' stuns with beautiful sets, emotive performances
Noor Mediterranean Grill builds business and reputation
Dining in the Dark loses sight of creativity
Senior Theo Friedman continues to impress his peers with culinary ability
For anyone who has interacted with Friedman over his last four years at Tufts, it likely does not come as a surprise that his latest dinner included such an impressive number of courses. Since his first year in South Hall, he has been creating dining experiences for friends, classmates and now students in his Experimental College course, "The Chemistry of Cooking: Science in the Kitchen," co-taught with Schwartz. Though a brief hiatus from big dinner events was necessary Friedman's sophomore year due to a lack of suitable cooking space in Wilson House, he picked the tradition up again the following fall. Now a senior, Friedman's style has definitely evolved through the years. Particularly, he explained, this year's dinners have been generally "much more casual" than past events -- including two taco nights, each with nearly 100 guests packed into his Somerville home. With only eleven guests, 13 was a return to "the more refined, more fine dining style" that he loves.
Farcical Mark Twain redux 'Is He Dead?' hits Balch Arena
Gabe Rothman fearlessly expands musical repertoire with collaborations, cross-genre experimentation
R&B, chamber music, jazz, klezmer, hip-hop, you name it, Gabe Rothman has likely played it. A senior majoring in biopsychology and minoring in music, Rothman joined the Tufts music scene his first fall on campus and hasn't stopped playing. Taking stock of his musical endeavors throughout his time on the Hill, Rothman reflected in an email interview on the support he has received throughout his time in college, favorite music-making memories and what he is hoping to leave Medford with before graduation this upcoming May.
Madeleine Onstwedder turns passion for art history into community engagement
One would be hard-pressed to talk about art history with first-year Madeleine Onstwedder and walk away without absorbing some of her boundless enthusiasm for the subject. A dual degree student with the School of the Museum of Fine Arts, Boston and Tufts University, the native Londoner positively beams when talking about the subject she loves. Now, working on a variety of projects, she wants to share that enthusiasm with others.
Harpoon Brewery offers perfect Boston brewery experience
Now in its third year since opening, Harpoon Brewery Beer Hall, an addition to the brewery which has been around since 1986, provides a prime destination for the 21+ crowd that won't empty any wallets.
Kaze Shabu Shabu offers spicy delights
If you are looking for a break from your average nights in Davis Square, Kaze Shabu Shabu in Chinatown offers a more unique dining experience. This Japanese restaurant features shabu-shabu, a form of hot pot cooked in the Nabemono style. Patrons can have beef, chicken, pork, lamb, seafood or vegetables delivered raw to their table on large plates. Once their selections arrive, patrons can cook their own meal in a boiling broth on a grill located in the middle of their table, then dip their food into a soy sauce enhanced with spices of their choosing, such as “Homemade Satay Sauce,” “Garlic & Scallion” or “Fresh Spicy Chili.”
Marcella Hastings paves way for "swants" revolution
Senior and comp-sci extraordinaire Marcella Hastings is quietly crafting a revolution, though it may not be in exactly the form one would expect. Spending considerable amounts of time walking the hallowed halls of Halligan,her true passion lies outside these walls in the up-and-coming art of swants-making.