Sign in Subscribe

2022-2023

24 Hours in the Science Center

24 Hours in the Science Center

Humphrey Chen ’26 spent 24 consecutive hours in Amherst’s illustrious Science Center, sleeping, eating, showering, and observing. Here, he reports on what he learned, and narrates the chemistry brewing within the building.

Black Student Hairstylists Build Business, Community on Campus

The Student speaks with the owners of two student-run Black hairstyling businesses on campus, KC Cutz and Mane Attraction. These students not only provide a scarce service, but help build community and create space for the practice of Black hair care on campus.

El Camino de Belem: Stories from the PVTA

El Camino de Belem: Stories from the PVTA

Seasoned PVTA rider, Belem Oseguera Duran ’24E recounts 60 hours of interviews, revelations, and relationships onboard the B43. In navigating the frustrating bus schedule and uncomfortable seats, Oseguera Duran arrives at a destination well worth the travel.

Old News: This Week in 1996

Old News: This Week in 1996

In this edition of Old News, Managing Features Editor Sonia Chajet Wides ’25 delves into the May 8, 1996 edition of The Student, which dealt with the fallouts of a violent student altercation and a homophobic hate crime, among other campus events.

Thoughts on Theses: Jacqueline Kim ’23

Thoughts on Theses: Jacqueline Kim ’23

Jacqueline Kim ’23 is an English major who wrote a novella titled “A Swift Boat, A Wide Sea” for her creative-writing thesis. Her thesis advisor is Assistant Professor of English Thirii M. Myint.

Keeping Up With the Jones Library

Keeping Up With the Jones Library

A hub for volunteerism, English language lessons, board games, and more, Jones Library has been a long-standing staple of the Amherst community. The Student explores the library’s various initiatives and its importance to the town.

Local Lookout: The Humble Peach

Local Lookout: The Humble Peach

Nestled in the heart of Amherst, the Humble Peach is a vegan bakery-cafe that opened last spring. The Student traces its origins, culinary philosophy, and secret ingredients, which culminate not only in a delicious, plant-based menu but action toward more sustainable food systems.