Ames is a junior Spanish and linguistics double major with an anthropology minor, hailing from Tampa, Florida. They are also obtaining their master’s degree through the Spanish department’s joint BA-MA program.
Joining The Miami Student was a spur-of-the-moment decision at their first-year Mega Fair, and they quickly realized they were too opinionated to write for anything except the Opinion section! (And, later, Food.)
In addition to The Student, they are also involved in the Miami University Marching Band, MUSF and the Dropouts skydiving club. Ames also works as a Miami tour guide, so they might love this school a little bit too much.
To leave feedback, pitch a story or send a recipe for Ames to test in their 'Weekly Veg' series, you can email them at radwanat@miamioh.edu.
With finals coming up, I needed that comfort. So this week on the ‘Weekly Veg,’ I tackled eggplant parm.
I promise you, Bell Tower Place needs very little overhauling. I think I speak on behalf of the student body when I say that we don’t want this campus’s favored dining hall to be changed or redone — we just want it to be open.
What drew me in was the promise of a 15-minute cheesesteak – for a college student, quicker is usually better, and a shorter cook time means a longer eat time.
I dragged one of my friends shopping with me for this dish, so it was only fair that she got to try it in the end. One of my roommates, who is notoriously mushroom-phobic, warily joined us, and the three of us had a hoisin mushroom bun party for dinner on Sunday night.
You may have noticed, upon returning from spring break, that you can see all the way from Upham Hall to King Library now, without any leafy obstruction in your way.
Small things like that make me realize that I’m not the same as my undergraduate peers anymore. This social barrier is not something that I would like to see continue.
A boiled Kenyan stew of sorts made out of all sorts of vegetables from beans to corn to peas, githeri first came into my life during my first J-term at Miami.
When I moved off-campus at the beginning of last semester, I was so excited to finally have my own kitchen. After two years of eating nothing but lukewarm carbs in the dining halls, I could bake treats and cook healthy (and varied) vegetarian meals to my heart’s content, and I promised myself that I would do just that.
I am, however, going to do my best to remember why I never liked this holiday in the first place, instead of focusing on the whole “newly single and annoyed at love” mindset.
With Valentine’s Day around the corner, nationwide chains and local businesses alike are beginning to announce their annual specials for the holiday.