Opinion
MY ANGLE: Coming-out, Country Day style
I was nauseated. My stomach tingled and I was starting to get dizzy. “Just go do it,” I told...
Cooking in the Cave: Shellfish—they’re our ancient saviors
There is a historical theory to explain the relative genetic similarities in most modern humans. Historians theorize that...
Cooking in the Cave: Reviewer finds Holy Grail at Devine Gelateria
The first luxurious bite melts on the tongue. The second brings a taste of fig, nuanced and exotic...
My Angle: Common App needs to keep it simpler
There is a TV in my dad’s office at home, a massive, midlife-crisis-sized TV that looks shockingly out...
Scrimmaging with the Sacramento Kings: departing players inspired, shaped CD athletes
“RIP Joe and Gavin Maloof! The city of Sacramento, including myself, is coming to get you 2!”—Tom Lincoln,`11...
Cooking in the Cave: In the womb in Hungary
I once traveled to Hungary. I don’t remember it, though. It would be a little frightening if I did,...
My Angle: Senior seminars will trump senior projects
Senior projects have been questioned for years. While a select few have taken advantage of the opportunity and...
Cooking in the Cave: Chef Jeff revisits the root
There is nothing quite like a pan of dark, richly browned root vegetables. They absorb every lingering flavor...
Parents and millennials have different definitions of cheating
I recently read an article in The New York Times entitled “Stuyvesant Students Describe the How and the Why...
My Angle: Use the lockers; they’re there for a reason
Papers fluttering in the wind, drenched copies of “The Odyssey,” leftover lunches strewn across the ground. Despite having...
My Angle: Five choices are no choice at all
After the hustle and bustle of class trips, high-school students pick their advisers. When I was a freshman...
Imagining Marilyn Monroe’s last week: Alumnus sets novel at Tahoe’s Cal Neva Lodge
On the morning of Aug. 3, Adam Braver, ’80, was bombarded with at least 50 emails and phone...
Cooking in the Cave: Fall market is the best of both worlds
Scarlet red, deep red, burnt orange, yellows, purples and as many shades of green as there are people...
Texas: it’s really cool
It’s funny. When I would tell people I was moving to Texas, the conversation always fell into the...
Cooking in the Cave: Unlocking tomatoes’ juicy secrets
I cannot believe it has taken me this long to write a column on the finest of fruits....
Chef Jeff’s tomato recipe
Ingredients: 3 garlic cloves, smashed with the back of a knife 4 cured anchovy fillets ¼ of a...