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Attending a college as rigorous as Hopkins requires an extensive amount of time spent going to classes, completing assignments and studying for a never-ending stream of midterms. Because our days are filled with unceasing schoolwork, it can feel as though there is no time to do anything else.
I cut twelve inches of my hair off a couple of weeks ago. Well, not intentionally. I walked in to the salon, said that I wanted it as short as it could be without my resembling Dora and thought I was going to get a chic Vanessa Hudgens bob out of it.
This Halloween weekend was spooky, for lack of a better term (there are definitely better terms to start this installment of our column off with — we just don’t know them).
Our first fully in-person year at college has not been without its ups and downs (or else, would we even be true to this column?). Anytime we enter a new experience, it’s most likely not done properly, thus leading to our current predicament: lecture halls.
Upon arriving on campus, we have not been able to ignore the void where the Crepe Studio once stood. Our favorite triple threat Daniel with his delicious crepes, flatbreads and sandwiches is missing from our campus. The Crepe Studio’s absence tugs at our heartstrings.
One thing we can say we have always done together are the firsts. What firsts, you may ask? Well, most recently, making fried eggs in the Fresh Food Café (FFC). In typical Laura-and-Diksha fashion, we managed to score a first experience even during the final stretch of our freshman year. It would not be a typical column from Laura and Diksha if we didn’t share it with you.
After finishing a rather turbulent first fall semester, the first thing we thought to do for our first article of spring semester was reflect on all the good and the bad. For much of our high school lives we were told that college was going to be the pinnacle of our academic experience, where we make the closest friends of our lives and the place where we discover our passions, learn new skills and plan for a glorious future in the workplace.
Though pictures of the Evergreen Museum & Library make it seem like a reclusive, hard-to-find area of lush greenery in the middle of a bustling Baltimore, it is actually quite easy to access.
Walking into The Helmand is an experience in and of itself: The restaurant is dimly lit, and a cozy aura immediately wraps itself around you and your companions. This year, the restaurant is celebrating a wonderful 33 years of premier Afghan cuisine in Baltimore. The restaurant was named after the auspicious Helmand River, which delivers nourishment to the dry terrain of Afghanistan. The Helmand, similar to this river, aims to provide an abundance, but in this case of intense flavor, aromatic scents and lavish service.
Hopkins presents the unified aim of managing waste and reducing any harmful release of chemicals into the environment. The University encourages all members of the faculty and student body to participate in this goal in the name of sustainability.
Honestly, we met in the most curious of ways. Neither one of us could have imagined meeting such a close friend in the way that we did. Coming into Hopkins as newbies — and just barely making it through Orientation with all of the walking that we had to do — we were terrified of the workload that was soon awaiting us... thus, a night of Drag Bingo.
Just like every other person, I have several substantial aspects to my personality that I make sure to mention on a daily basis. For example, every person on my floor is now very much aware that the state of Michigan obtained the Upper Peninsula after the Battle of Toledo.