The following press release was received from Allison Furbish, web media coordinator at King Arthur Flour. Starting tomorrow at 11 a.m., students can pick up one free sandwich per person while supplies last. Starting June 8th, sandwiches will no longer be offered at all in the Baker-Berry cafe, and the cafe will close at 8 p.m. instead of 11:30 p.m. Lunch is on us! Change is in the air – and maybe in your pocket – because lunch is on us on May 30th at our café in Dartmouth’s Baker-Berry Library. Starting at 11am, students will be able to pick up one free sandwich per person while supplies last. BUT WHY??? Free sandwich day is a day of appreciation for the love you have shown for our sandwiches AND a day of farewell — as we reluctantly must change our menu to no longer include sandwiches at Dartmouth. (Did we just say that?? We did.) Due to our kitchen capacity at our home in Norwich, we are not able to offer sandwiches at Baker-Berry Cafe, beginning June 8th. We are introducing the original menu for the café, offering what was imagined when the college designed and built it – coffee and… Read more »
I promised in my first Off-Campus Kitchen column I’d teach you how to make roast duck breast with fig sauce, and today, for my last column, I will! I’m about to graduate, so I wanted to leave you with the best meal I know how to cook. The savory flavor of the duck pairs so well with the rich sweetness of the figs, and there’s nothing more succulent than the texture of medium-rare duck breast. May this recipe serve you well (see what I did there?) For the duck: Four boneless duck breasts (thawed if purchased frozen) Salt to taste Preheat oven to 400 degrees. Using a sharp knife, cut through duck skin without piercing the meat, slice in a diagonal pattern with each slice 3/4 inch apart. Rotate breast and repeat cuts so as to create a diamond pattern. Repeat for each breast. Rub a pinch of salt into skin. Divide duck breasts between two skillets on the stove, placing breasts skin-side down. Heat on medium for 7 minutes or until skin has browned. Fat will seep out; that’s normal. Flip breasts and cook for another minute. Remove from skillet, place in oven-safe dish (I used glass), and pop in the oven…. Read more »
Another term has come and gone, and the past ten weeks have seen dozens of album releases. Unfortunately Azealia Banks’ Broke With Expensive Taste was not one of them, despite the fact that she’s been teasing us with talk of a new release since February. Then again, maybe the music universe made up for it by leaking Daft Punk’s new album a week early, but I digress. Summer break is a prime time for exploring new music, and you will need some starting points before you get off Dartmouth Secure wi-fi and onto your torrenting. Here are 10 of what I found to be the most relevant and/or interesting albums released in the last ten weeks. The Strokes — Comedown Machine (March 26): Receiving generally positive reviews and cracking the top 10 of U.S. Billboard charts, Comedown Machine is a mix of classic Strokes sound, like the leading single “All the Times” and experimenting with new things like neo-funk album opener “Tap Out.” Listen to “All the Times” http://www.youtube.com/watch?v=TJC8zeu3MHk Milk Carton Kids — The Ash and Clay (March 26): This album doesn’t contain anything as angsty as the Milk Carton Kids track from last week’s column. Instead,… Read more »
BEING OUTDOORSY (on land): Sophomore summer is virtually the one term guaranteed to be snow-free, so unleash the crunchiness within you and revel in your soon-to-be rugged physique. 1. Hike Mount Moosilauke 2. Go to the Velvet rocks 3. Rent a cabin 4. Go on Strips 5. Conquer the rope swings in Pine Park 6. Go to Nathan’s garden 7. Dominate outdoor pong in preparation for Masters BODIES OF WATER: Unthawed lakes, rivers and ponds, oh my! 8. Jump off the ledges 9. Jump into the copper mines 10. Canoe to Gilman Island 11. Learn to paddleboard on the Connecticut FOOD: Fuel your rugged physique and adventure to these semi-nearby eateries. Hopefully you have a car. 12. Take Ben and Jerry’s Factory tour and eat a Vermonster 13. Drive to Cabot Factory 14. Get dinner at Moosilauke Ravine Lodge 15. Eat at Fort Lou’s at an obscure hour 16. Have a picnic lunch at Balch hill 17. Go to Ice Cream Fore U and Mini Golf ACQUIRING SOCIAL CAPITAL: The pool of students is smaller, therefore your relative social presence is larger. Take advantage of that before you become an (even more) irrelevant upperclassman. 18. Try out for any and all performance groups you are heinously underqualified for 19. Do a circuit 20. Get invited to/crash every… Read more »
While interning at Bain & Company, Alex Maceda ’11 discovered M.M. LaFleur, a fashion brand for women seeking chic and affordable workwear amid the often-drab style of the corporate world, through a colleague. Maceda, who has an extensive background in fashion, is now one of the business’s four primary team members, in charge of marketing and corporate sponsorship. Working at a management consulting firm and a private equity firm, Sarah LaFleur became disheartened by the absence of diversity in women’s workwear. Together with Miyako Nakamura, the former head designer of the Zac Posen fashion brand, she launched the online fashion boutique M.M. LaFleur. The site went live in January 2013. “Miyako brought the high-fashion real style and Sarah brought the practicality of a woman who had worked in the corporate world,” Maceda said. LaFleur later hired a former colleague in consulting, Narie Foster, who serves as the company’s head of operations. The brand currently features 10 dress styles, offered in various colors and sizes. Made from high-quality Italian and Japanese fabrics, the dresses sell for around $250 to $300, as opposed to luxury dresses of similar quality craftsmanship, which sell for upwards of $1,000. M.M. LaFleur offers a unique service, in… Read more »
http://www.youtube.com/watch?v=rxksOt9185M Stories Growing Films, a filmmaking club that counts among its membership students and Upper Valley residents, has produced an impressive body of work in the short time since its inception during Fall 2011. In that time members of the group have produced two short films — “Hey Tolu” (2012) and “Stickup Artist” (2013) — as well as a variety of their SNAPS (Super Neat Awesome Peachy Shorts), which can be viewed at the bottom of this post. On Sunday, Stories Growing Films held their first showcase in the Loew Auditorium of the Black Family Visual Arts Center. The showcase featured showings of “Hey Tolu,” various SNAPS and the premiere of their most recent short film “Stickup Artist.” “This is really a chance for us to celebrate what we’ve accomplished and show it to the Dartmouth community,” co-founder Alex Stockton ’15 said. Club members hoped that this showcase would increase their visibility on campus and generate more interest in their club. “I want [students] to see what we’ve been doing as a club for the past few months and that there is a club for this kind of stuff,” said co-president Varun Bhuchar ’15. “[I hope] that more people will… Read more »