Our Climate Curriculum Disruption series will highlight projects completed by New School students during our week-long, university-wide curriculum disruption, interrupting “business as usual” and turning…
Our Climate Curriculum Disruption series will highlight projects completed by New School students during our week-long, university-wide curriculum disruption, interrupting “business as usual” and turning…
Our Climate Curriculum Disruption series will highlight projects completed by New School students during our week-long, university-wide curriculum disruption, interrupting “business as usual” and turning…
Liz Von Klemperer and I met back in 2014 when we were interns at PEN America. Four years later, we’re roommates in Brooklyn, trying…
Chris Gramuglia is a second year Fiction student in The New School MFA program, whose writing expands from Fantasy to realist prose about dating…
This is the first edition of a new column in which TIE Deputy Editor, Felicity LuHill, interviews writers about food. Alex Lanz is a…
What is Polish cuisine? One year ago I traveled to Poland for my first exploration of its food and culinary traditions. I was both surprised and…
I have always loved my mother’s spaghetti alla chitarra, a specialty from Abruzzo, her parents’ native region. It is a mountain area, with great artisanal…
It is extraordinary how foraging plays a central role in Polish cuisine. Mushrooms, berries, and wild plants are featured in everyday recipes and…
Who produces what we eat? Who cooks? Where? And for whom? These seemingly ordinary questions reveal the dynamics underlying many of our every…