The value of cooking classes
For three hours each Friday last spring, it was me and 15 other students at Arrillaga working our way around the Teaching Kitchen in our chef hats and closed-toed shoes,...
Amanda Rizkalla is a sophomore from East Los Angeles studying English and Chemistry. In addition to writing for the Daily, she is involved with the Stanford Medical Youth Science Program and is a Diversity Outreach Associate in the Office of Undergraduate Admissions. She loves to cook, bake, read, write and bike around campus.
For three hours each Friday last spring, it was me and 15 other students at Arrillaga working our way around the Teaching Kitchen in our chef hats and closed-toed shoes,...
There is one consolation this time of the quarter, with exams and essays and presentations and group projects piling up — it is almost Thanksgiving break. We are two weeks...
Let’s say it is your first year at Stanford. You are adjusting to the rhythm of life here — the sunny bike rides from class to class, the varying dining...
Three-hundred eighty-seven dollars. This is the number at the bottom of a two-week-old receipt of mine from the Stanford Bookstore. It is what I spent on textbooks this quarter. This...
For many of us right now, as we start preparing for summer, but especially for the class of 2018, with graduation and “real life” approaching fast, we might find ourselves...
With duck syndrome and imposter syndrome and all the other various syndromes we are bound to get at some point in time here, especially if we are stretched a little...
Amanda Rizkalla discusses why, despite their annoyance, the almost omnipresent caterpillars should be accepted.
Amanda Rizkalla argues that Facebook's expansion and indispensability in our lives is part of what makes it so challenging to decide where to limit it.