The change in seasons reminds me that we cannot completely sever the fundamental and deeply fixed ties we have with food, however processed, packaged or artificial it may be. Even if weeks pass by when we subsist off Lean Cuisines, protein energy bars, Red Bull and sugar-filled lattes, somehow times of seasonal transition beckon us to examine our eating habits.
Did you ever have to complete those creative, problem-solving activities when you were little? You know the kind that says, "Here's a piece of string, half a roll of toilet paper and a bendy straw.
No matter what religion you practice, you are probably familiar with the more commercial trademarks of Easter: chocolate eggs and bunnies.
A new chapter of the international human rights group ONE recently started up on Grounds, and the organization is looking to find its niche within the student body at the University. The chapter is part of an international grassroots campaign grounded in fighting hunger, extreme poverty and diseases overseas.
The lights dim in the auditorium. Anticipation builds within the room. The introducer begins to warm up the waiting crowd and is greeted with ... silence. This reaction is not because Prof.
As a fourth-year student, I cannot begin to express my frustration toward all those people who continually ask me what I plan to do after I leave this haven called Charlottesville.
From the top of the Astronomical Tower, the city of Prague sprawled out before us. Weaving streets lined with red rooftops radiated from Old Town Square below, where tiny dots of people scurried back and forth across gray cobbled stones.
It is fair game to judge a book by its cover. Right now, I am not talking about books. I am talking about classifications of people. Before continuing, I would like to note I have never been a consultant for GQ nor do I presume to know a lot about fashion.
On my way home from class the other day, I couldn't help but admire the serenity of the beautiful city around me.
A few weeks ago, I went to Target to purchase some pantyhose for upcoming job interviews. I entered the store feeling optimistic, looking forward to getting my life in order.
I spend a lot of time on the second floor of Alderman Library. Now, I know what you're thinking, I must be one of those nerdy kids who actually has enough time in my life to do all my homework.
I have a theory that you can tell a lot about someone by the way he dresses. There's a reason it's called personal style.
Who is your greatest influence or inspiration? My grandfather is my greatest influence but he isn't the only one.
You've only had four hours of sleep. You have a 9:30 a.m. class racing toward you. Your throat is sore.
Now that I am finally mobile again and have been able to exercise for a while, workouts like running loops around Barracks Shopping Center, swimming back and forth in the Aquatic & Fitness Center pool and spending hours on the elliptical machines at Slaughter Recreation Center are starting to lose their former thrills. Exercise is still something I'm thankful to be able to do everyday, but just as a kid with a strong sweet tooth will start to feel queasy after downing three pieces of cake in a row, I'm starting to look for new and engaging ways to exercise. I'm not doing a complete overhaul of my exercise regimen.
A native of Boulder, Colorado, first-year Engineering student Doug Koenig came to the University almost by chance.
To many students at the University, college is an opportunity to explore different interests and take a wide variety of classes to decide which career to pursue.
Last Saturday night, I walked into John Paul Jones Arena at the tender age of 19, dressed to kill in a sundress and boots, living it up with my girls all around me - oops, that's a Miley song.
Intramural sports, division games, March Madness, walking up stairs - all constant reminders that I have no athletic ability.
I am in my element in the kitchen. The rhythmic, soothing chopping sound of a sharp knife slicing through an onion, the exceptional, inimitable smell of garlic and olive oil melding together on the stove top, the feel of pasta's warm steam hitting my face when drained in a colander - these sensations are familiar and comforting to any seasoned cook.
