The Multicultural Student Union hosted Michelle Zauner of the pop band Japanese Breakfast in Johnson Chapel on May 4. Sarah Weiner ʼ24 recounts her wisdom and charm.

This semester, Amherst College hosted nine exchange students from around the world. Pho Vu ’23, an exchange student herself, delves into the challenges of making Amherst home.

“Collecting 101: Acquiring Art for the Mead” is an internship that helps select new pieces for the Mead Museum while studying the art of curation. Cassidy Duncan ’25 reflects on her experience with visiting art studios and presenting potential pieces for the Mead to the Amherst community.

Ernest Collins ’23 shares two striking poems for this week’s edition of Poetic Perspectives. The pieces both feature themes of self-discovery and resiliency.

The neighborhood of Santurce in San Juan is known for its vibrant street art. Cassidy Duncan ’25 discusses the rich history and culture of Puerto Rican murals, which she prompted to investigate during a spring break trip.

Tiia McKinney ’25 shares a story of mourning and grief, chronicling two years of Covid for her community in The Bahamas, punctuated by the deaths of loved ones.

The college recently hosted its annual public speaking competition and the Litfest Spoken Word Slam. Mikayah Parsons ʼ24 speaks with participants of the events about the lack of a spoken word community at Amherst.

The balaclava, a garment that echoes Muslim head coverings, has swept the fashion world. Noor Rahman '25 breaks down the trend's insensitivity and the discrimination Muslim women face for wearing hijab and niqab.

In our first edition of "Poetic Perspectives," Mikayah Parsons '24 pens a coming-of-age tale of queerness, grief, and growth.

Audrey Rosevear '22 presents "Val Hacks," a column dedicated to exploring the culinary possibilities of Valentine Dining Hall. This week, here is her recipe for deviled eggs, Val-style.

Whether its lasagna or kalbi short ribs, everybody has a Val meal they'd rather avoid. Staff Columnist Audrey Rosevear ’22 presents “Val Hacks,” a column dedicated to exploring the alternative culinary possibilities available at Val. Up first, her Tikka Masala recipe.