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Life


Life

Raising the bar

Guess who's legitimately 21? That's right, yours truly. I've been anxiously awaiting this day for a long time, for what feels like eons.


Life

The finicky traveler on Fiji Time

I am currently writing to you, dear reader, from within a Windows screensaver. For the last six days, I have been languidly drifting through the Yasawa Islands of Fiji, drinking in the scenery with yet another pineapple cocktail.


Life

Untapped resources

For us young, single, college-attending males, tracking down our female counterparts can become quite a boring process.


Life

Dr. Strange Love or: How I learned to stop worrying and love the boy

As I wrote in my last column, I have a wonderful boyfriend named Ryan. For the past few months, I've been diving deep into the world of meeting the parents, cooking dinners for two and shopping for couples' Halloween costumes - I'm still trying to convince him to wear a Speedo covered in leaves as the Adam to my Eve. Last weekend, I took Ryan home to spend time with my family in Virginia Beach.


Life

A day in

To kick off my column, I thought it would be best to explain to you the significance and reasoning behind my choice for a title.


Life

Unforgettable

Some people climb Mount Everest. Some people climb the corporate ladder. Some people climb aboard pirate ships in search of gold only to find they've stumbled upon a seniors-only cruise.


Life

Holy cow!

"What is the essence of pig?" Virginia farmer Joel Salatin asked an audience of about 200 University students and Charlottesville residents last Thursday. Dubbed "high priest of the pasture" by The New York Times, Salatin said life for his pigs is a "Hog Heaven." His 550-acre farm, Polyface, Inc., is like an animal sanctuary, he said, created to produce high-quality pork, beef and poultry that his consumers can trust. The first of a series of lecturers that the Center for Christian Study will host at the University this fall, Salatin discussed the importance of buying organic, locally grown foods. As he describes in his latest book, "Holy Cows and Hog Heaven," Salatin believes that the journey "from farm to fork" is a sacred one.


Life

Five awkward situations

Awkward situations have become a staple of our generation. We thrive on scenarios of social distress, making awkward turtles with our hands and screaming, "That's what she said," whenever we can.


Life

Spicing things up

Whether you cannot bring yourself to face another Bodo's sandwich or you have depleted your supply of Lean Cuisines and frozen pizzas, perhaps the time has come to spice up your eating habits - pardon the pun.


Life

The Cost of Going Green

There is a huge party Saturday night; everyone who is anyone will be there. The expected head count is large and the number of available drinks is even larger, but at the end of the event, long after the last of the fun-loving party-goers have stumbled home, what happens to the mess left in their wake?


Life

My fractured first year

It seems that to me that the topic of college perpetually comes up in conversation long before it is ever time for students to start filling out applications.


Life

Is knowing better always best?

Once again, I find myself during my Friday morning Spanish class re-evaluating the state of my life, instead of paying attention to the latest verb conjugation.


Life

Meet the Professor: Charles Marsh

Q: I understand that you were a student at the University of Virginia. What about the University inspired you to become a professor here? A: Well, I very much appreciated the public nature of the University and the mission of the University of Virginia to pursue academic excellence and service to the common good.

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Latest Podcast

With the fall season underway, Cavalier Daily Sports Desk writers Victoria Blankenship and Ryan Weiner discuss the University’s Sabre Points System, how it works and why it matters for Virginia athletics. From football Saturdays to volleyball courts, they share how the system strengthens student turnout and shapes the athletic experience on Grounds.