Valchemy: Delicious Caprese Toast for Spring In this week’s edition of Valchemy, Columnist Ivy Haight ’25 recreates a beloved bakery find with layers of melted mozzarella, fresh tomatoes, and a drizzle of pesto and balsamic.
Valchemy: A Gooey Marshmallow Treat In this semester’s rebranded Val Hacks, Columnist Ivy Haight ’25 is stirring up Valchemy with a sweet Marshmallow Crispy Treat.
