General
-
Thursday, May 23, 2019When Erik Faber ’13 and Yoo Jung Kim ’14 recently reconnected via Facebook, it had been years since they’d studied in Kresge Library or socialized as pre-med students. The friends parted ways
-
Wednesday, May 8, 20192,672 hours of community service in a day: What does that look like? Here’s a glimpse: dozens of hot meals for the homeless; hundreds of veterans greeted at an airport; thousands of mandarins
-
Wednesday, May 1, 2019Are you a recent graduate passionate about saving the planet, a professional seeking a shift into sustainability, or an outdoorsy 9-5er feeling trapped in the office? You’re not alone. For The
-
Thursday, April 25, 2019What do an astronomy major, a high school history teacher, and a yeast researcher have in common—besides their Dartmouth degrees? Beer. The following alumni have taken curious paths into the
-
Indian-ish by Priya Krishna '13
Wednesday, April 24, 2019Priya Krishna ’13 began her food writing career in a surprising place—FoCo (that’s the Class 1953 Commons dining hall for more seasoned alumni). Priya Krishna '13 with her new book (photo by -
Friday, April 12, 2019In 2019, Dartmouth alumni are answering The Call to Serve by contributing 250,000 hours of volunteer time in honor of the College’s 250th anniversary. We’re following alumni far and wide to find
-
Friday, April 5, 2019A key to any entrepreneur’s journey is identifying a need. And often, that requires painstaking research. But sometimes a need is so intertwined with everyday life it can be taken for granted. Case
-
Friday, March 29, 2019In 2019, Dartmouth alumni are answering The Call to Serve by contributing 250,000 hours of volunteer time in honor of the College’s 250th anniversary. We’re following alumni far and wide to find
-
Thursday, March 21, 2019“Dartmouth taught me that learning doesn’t stop in the classroom,” says Yi Yang ’14, a Peace Corps volunteer based in Senegal. And the alumna is not the only Dartmouth graduate sharing the
-
Tuesday, March 19, 2019Noodles, broth, and meat: At first glance, the basic ramen blend might seem simple. But don’t be fooled. “If it’s too bland, it’s just soup,” says Ryan Goldstein ’93, co-owner of