Monthly Archives: November 2014
by Daniel José Camacho | Nov 30, 2014
It would not make sense to place cops above scrutiny, above the moral expectations we have for other people and occupations. I think we need to better understand how police departments work.
by Trenton Heille | Nov 29, 2014
What can be said about a light that fails to illuminate, or an illumination that leaves the witnesses blind? What use is light to creatures who’ve adapted to life in the darkness of a cave?
by Bekah (Williamson) Medendorp | Nov 28, 2014
Dinner consists of the apple crisp I smelled. The apples are hand-picked and the crisp hand mixed from Grandma Shenks’ special recipe. Seriously, that’s dinner.
by Brad Zwiers | Nov 27, 2014
See the thing about power is, God, we love to critique it but when it’s ours, we hold that shit so tightly it would cost us our life to let go.
by Griffin Jackson | Nov 26, 2014
In 2004, the president’s main turkey was named Biscuits. Its backup—because even turkeys get understudies—was named Gravy. The following year they were named Marshmallow and Yam.
by Greg Kim | Nov 25, 2014
As I’m forced to reconsider the value of these objects, especially my books, I’ve noticed that I tend to place more value on familiar things, precisely because I think I can exercise control over them.
by Michael Kelly | Nov 23, 2014
This wasn’t the first time that this had happened to me. During my second year of college, a friend from high school that I hadn’t spoken to in two years sent me a Facebook message: “hey.”
by Robert Zandstra | Nov 22, 2014
Our struggle is against the authorities who misuse and abuse their power. Our struggle is against the evil that enslaves the world and is manifested in the actions of the University administration.
by Andrew Orlebeke | Nov 21, 2014
Brooklyn hipsters wearing glasses with no lenses gathered around driftwood tables, drinking boxed wine, and settling Catan is not at all a difficult image to summon.
by Gabe Gunnink | Nov 20, 2014
But the snow does not fall only on the ill-prepared. It falls on 4.0 students, kids flunking every class, and overwhelmed first-year teachers alike.
by Mary Margaret Healy | Nov 19, 2014
I think if Tangled had existed when I was a child, I might not have even known to be scared of Mother Gothel. But Gothel is the kind of villain who haunts my nightmares now.
by Matt & Laura Hubers | Nov 18, 2014
And in my rising, I have come up with a solution. Jellybeans. I will follow your stupid navigation decisions to the letter if you will spit out jellybeans for every correct turn.
by Geneva Langeland | Nov 17, 2014
The past three months have swirled by in a flurry of skimmed articles, just-caught buses, and discussions over falafel and hummus about the drawbacks of capitalism.
by Andrew Knot | Nov 16, 2014
In an essay for The Awl, Jay Caspian Kang calls the podcast “an experiment in two old forms: the weekly radio crime show, and the confessional true-crime narrative.”
by Cassie Westrate | Nov 15, 2014
Thanksgiving should not come from comparing what we have ticked off on our fingers to what our neighbors do. Thanksgiving should be an actual experience of gratitude.
by Will Montei | Nov 14, 2014
Those old haunts the heart still goes to—even daily comforts brought me to them. That all might not seem like much. It isn’t much. But my heart is still a broken thing. My odd heart.
by Catherine Kramer | Nov 13, 2014
If my fiancé decides to change his name, I want to make t-shirts that say WE ARE THE KRAMERS just to spite anyone who thinks this is not an option.
by Abby Zwart | Nov 12, 2014
A serving of oatmeal eaten straight out of the brown paper package gets a five out of ten stars when eaten in my kitchen, but eleventy-twelve stars when eaten atop a mountain.
by Elaine Schnabel | Nov 11, 2014
My fondness for toilets began in first grade when I staged a protest in the Jackson Elementary School girls’ bathroom. I objected to recess, of all things.
by Katie Van Zanen | Nov 10, 2014
And if someone asks you what you’d like to drink, “nothing” is not an acceptable answer. If you say this, you will still get tea. Probably with three spoonfuls of sugar.
by Bart Tocci | Nov 9, 2014
He was there alone for about fifteen seconds, eyes closed, loving every moment. Those seconds were an eternity. A mop-headed kid in a big t-shirt ran up behind him and grabbed his shoulder.
by Paul Menn | Nov 8, 2014
My recurring nightmare is this—I am back in high school. Cliché, I know, but every couple of months, I dream that I am my current age yet forced to go back to high school.
by Caroline Higgins | Nov 7, 2014
I really cannot comprehend why it has to be this way. I can’t believe I wake up every morning and have to come here and deal with this. I can’t believe I stay up late into the night preparing a fun and interesting lesson and THIS is how you treat me! You should be ashamed!
by Josh deLacy | Nov 6, 2014
I discovered the other side of recorded music. The side we didn’t talk about in Professor Nordling’s class, and the side that makes recorded music even more challenging, I think, than live music.
by Alissa Anderson | Nov 5, 2014
You can hyphenate your last name and your husband’s last name. You can take two last names. You can combine your last names into a new last name (for real, people do this).
by Ben Rietema | Nov 4, 2014
Later, I was absentmindedly stirring my carbohydrate poverty (linguini) and gazing into the depths of slowly revolving noodles, lost in the translucent swirling. Then a voice startled me out of my reflections.
by Sabrina Lee | Nov 3, 2014
Ok, ok. I know what you’re thinking: It was a fly, Sabrina. It was something that hangs around poo and contaminates your food and is just generally a nuisance. You did humanity a service.
by Jacob Schepers | Nov 2, 2014
Presenting the best version of ourselves becomes loaded with pretense, as if our first impressions lock in our identities throughout the duration of a relationship.
by Amy (Allen) Frieson | Nov 1, 2014
And then, when we had some friends over for a spaghetti and meatballs dinner party, I did it: I ate a meatball. And I didn’t die. And it tasted really, really good.
