Features

Features

Meet the new meat: Tufts offers world’s first minor in cellular agriculture

By Summer Maxwell | April 3

Senior Adham Ali has always loved food. “I grew up in an immigrant household, and it was always really hard to connect with my culture in general, especially growing up in the US,” Ali said. “But I was always really drawn to food because food really let me connect with my family, connect with my grandparents. It really transcended the whole language barrier.”

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Columns

A Jumbo’s Journey: The penultimate mile

By Ben Rachel | April 3

“Life is getting pretty real,” one of my friends said as I was attempting to peacefully eat my Hodge bowl in the hallway. When we sensually locked eyes, his pupils were filled with anxiety, nerves and worries. It wasn’t until later that night when I was staring at the ceiling of my dark, lonely single when I realized that life is, actually, getting real.

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Columns

Dorms, Dishes and Delicacies: Home!

By Katie Hankinson | April 2

This past weekend, I made the long and grueling journey all the way back to the Motherland. In other words, I comfortably slept on the Amtrak for 2 ½ to go home for the weekend. Even though I already had a special spring break edition for last week’s kitchen write-up, I knew I had to seize the opportunity to cook in my very own home kitchen as a nod to my culinary roots.

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Columns

T Time: Spring in Central Square

By Jeremy Bramson | April 2

This past Sunday, I woke up early, hopped on the T, and spent my morning strolling around Central Square and the surrounding neighborhoods. For those interested in visiting, you can take the Red Line from Davis Square and reach your destination within 20 minutes.

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Features

Everything you need to know about how Tufts helps with prison reentry — and how you can help too

By Jake Ren | March 29

In movies, the process of someone being incarcerated often gets more attention than how they return to society. The entry to prison is often portrayed as a rugged odyssey, while the reentry to society is simply reduced to someone walking out the prison gates, to a car with a friend waiting. So what does reentry actually look like? And how has Tufts assisted with that process?Since 1994, federal Pell Grants (government funding that helps students pay for college) have been barred for incarcerated college students. This year, however, they are being reinstated for approved programs like the Tufts University Prison Initiative (TUPIT), which offers higher education in prison and will now be able to access this financial support.

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Columns

Ruminations from Rabat: The month of caring and sharing

By Chasya Cohen | March 29

Last Monday night Moroccan officials caught the first glimpse of the crescent moon, marking the beginning of Ramadan: the holy month of Islam in which Muslims abstain from eating and drinking until sunset. The beginning of Ramadan coincided with my spring break, meaning I was not able to experience the first few days of Ramadan in Morocco. But between watching the city frantically prepare for the holiday and returning to a new environment, completely immersed in the Ramadan spirit, I can now say that I’ve experienced the unique ethos of Ramadan in Morocco.

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Features

The career, times and legacy of Dean Glaser

By Abby Stern | March 28

The role of a dean at a prestigious university is perhaps surprisingly akin to the role of a politician. “Being a dean is a very political job. … Politics is who gets what, when, where and how. And deans are responsible for allocating the ‘whats’ to the various ‘whos,’ whether they’re faculty or students or alumni or staff,” Dean James Glaser, the current dean of the School of Arts and Sciences, said. 

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Columns

GC in DC: Tales From the Swamp: Confessions of a museum junkie

By Guillem Colom | March 28

As one of the main cultural hubs on the eastern seaboard, Washington, D.C. fosters a strong intellectual culture of discovery through its museums. As Tufts students, we’re spoiled with fairly easy access to incredible museums in Somerville, Cambridge, Boston and the outskirts of Massachusetts through the T.

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Features

Cutting through the red tape of accessibility at Tufts, Part 1

By Dylan Fee | March 27

On the day that sophomore Grace Acton broke her foot, she found herself crutching down Memorial Steps when going from her class in Braker, a building with no elevator, to Kindlevan, the closest dining option. She took her normal route, which able-bodied students normally take. However, with her new temporary disability and lack of knowledge about closed side paths in the winter and accessible transport, Acton had to hop with her crutches in one hand and use her other hand to hold onto the railing.

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Features

Tufts 4+1 degrees, Part 3: Master’s degrees in the School of Engineering

By Ella Sanders | March 26

While previous installations of this series have highlighted the humanities (including Law and Education), STEM-oriented students at Tufts also have the opportunity to pursue 4+1 degrees, including through the School of Engineering. 

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Columns

Dream Works: The journalist

By Halia Frishman | March 26

Hi fellow dreamers! Today, I would like to share a story that is very fitting for the Daily: a story about a journalist. David Armstrong is currently a reporter for ProPublica, an independent nonprofit investigative journal. He graduated from the S.I. Newhouse School of Public Communications at Syracuse University and went on to be awarded a Pulitzer Prize in 2002.

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Columns

Dorms, Dishes and Delicacies: Spring break edition

By Katie Hankinson | March 26

The spring break that we all know and love can be traced back to the 1930s when the Colgate University swim team popularized the idea of going to a sunny and warm destination at the midpoint of the semester. From there, the concept took off, and spring break now serves as a perfect window of time for college students across the country to travel with their friends, relax and make poor decisions. For me though, spring break brought something else: an opportunity to cook some scrumptious food in a non-dorm kitchen for the first time in seven weeks. So, while visiting a friend in Brooklyn, we whipped up a delicious meal of goat cheese and squash pasta, pesto tomato crostini and banana bread. Therefore, I present to you Dorms, Dishes and Delicacies: spring break edition.

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Features

Meet the students behind pre-orientation programming at Tufts

By Trey Lawrence | March 14

The transition from high school to college can be a daunting experience, especially for those traveling far from home to spend the next four years in Medford/Somerville.

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Columns

Munching with Max: Menagerie of munching

By Max Druckman | March 14

Typically, I structure my munching around a specific theme or location. However, for this edition, I’m relaying a valuable life lesson — your plan may not always pan out the way you expect, kids. In the iconic words of Forrest Gump, “Life is like a box of chocolates, you never know what you’re going to get.” And so, due to my meal planning failures, I present a menagerie of munching.

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Columns

Weekly Wellness: Boston’s best workout classes

By Katie Pflieger | March 14

In a post-COVID-19 fitness era, in-person workout classes have regained popularity and traction, especially among students and 20-somethings. These energetic group workouts and sessions foster a greater sense of community through movement and accountability, motivating the attendee to perform their best. From classics like SoulCycle to newer options like The Energy Barre, the ever-growing fitness empire in the Boston area has options for everyone.

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Features

Tufts student group finds inspiration building water project in Malawi

By Ellora Onion-De | March 13

This past summer, six members of Tufts’ Engineers Without Borders traveled to Solomoni village in Malawi to install a water tower system at the Chigumukire primary and secondary schools. The new system provides running water to the schools, so the facilities now feature sinks as well as showers. This allows students to practice better hygiene — and also enables them to conduct experiments in their science laboratory.

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Columns

A Jumbo’s Journey: Born to dilly-dally, forced to lock in

By Ben Rachel | March 13

Throughout my tenure at Tufts, I’ve learned that there are three constants of college: work, tiredness and sickness. There hasn’t been a day that I haven’t been at least one of those constants. Even as I write this article, I am stressed from midterms, tired from the Tufts gardeners who have decided that 7 a.m. on a Monday morning is the best time to mow the lawn and sick from my third iteration of the freshman plague. Nonetheless, no matter how sick or tired I — or anyone at Tufts — may be, the continual stream of work never ends until the semester does. And, of course, this persistent stream of work also inherently disregards our genetic desire to dilly-dally. In turn, it forces us to lock in. Tufts, and schools in general, deny us of our innate trait of monkeying about and pressurizes us to get in line.

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Features

Challah for Hunger: Addressing food insecurity one loaf at a time

By Claire Wood | March 12

Every other Thursday, the kitchen of the Tufts Hillel building is bustling with dough-makers, braiders and bakers alike, all helping to bake about 70 loaves of challah to be sold for charity through Challah for Hunger, a philanthropic program organized by Hillel.

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Columns

T Time: The ‘Green Line Extension World Tour’ to Union Square

By Jeremy Bramson | March 12

For today’s column, I performed what I am calling a “Green Line Extension World Tour” on my way to visit Union Square station. In my travels, I passed through all sixGLX stations plus Lechmere. For those interested in visiting Union Square, you can take the Green Line from the Medford/Tufts station to Lechmere and then transfer to an outbound Green Line D.

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Columns

Dorms, Dishes and Delicacies: The Courts

By Katie Hankinson | March 11

A classic divide among Tufts students is the uphill vs. downhill debate. Students who hail from dorms uphill boast a convenient location to the Academic Quad, proximity to the Green Line and close access to friends who are fellow ‘uphill-ers.’ Downhill residents, on the other hand, have easy access to the larger (and some would argue better) dining hall that is Dewick, are close to the Campus Center and have a short walk to Davis Square. What about the students who are not truly uphill or downhill residents, though? To see what it’s all about, I brought my kitchen supplies to The Court at Professors Row (specifically, 93 Professors Row) to cook up an easy yet delicious evening snack: pizza bagels.

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