Features

By Rylee Ewald London Bernier ’20 and Georgia Grzywacz ’20 both love cucumbers. They met in their Sustainable Agriculture class last semester, and soon found out that they had very similar interests, even agreeing on their favorite…

I walk into the Eben Holden kitchen. I am confused. I cannot locate the refrigerator. I have never been in this space before and do not know where anything is. I eventually find it and ransack its contents, throwing out all the spoiled…

Henry sits in his plush armchair and fiddles nervously with a tripod. “I mean, to put it really bluntly, it means listening to other people and accepting the validity in other people’s experiences” he says. I look around Henry’s dorm room…

Do you live for chicken tenders and sauces? Do you like melted ice cream, questionable fish dishes? Surprisingly delicious black-bean burgers? Strange pasta salads? Then you’ve come to the right place: Dana Dining Cottage has all these…

By Kate Angus and Kelsey Mattison Susie* bounces up to the colorful porch of her theme house, opening the door and waving us through. We step inside and are immediately greeted by the organized chaos that inevitably comes with 12-plus…

By: Ioanna Mantzouridou '20 Guest Writer Attending the IMPACT Conference 2018 in the University of Dayton, Ohio was a very rewarding and eye opening experience for me. I had the chance to attend with Ella Charlesworth ’21, who is a…

By: Audrey Lane (Guest Writer) Despite St Lawrence’s purported dedication to environmental consciousness and sustainability, we are still, along with most universities and colleges in the United States, leaving a huge footprint on our…

These stories are compiled from interviews with different St. Lawrence students on campus. Names have been changed for the privacy of the individuals. This piece discusses mental health and may be distressing to some readers.     “Yeah,…