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…
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…