Tunde Wey, Nigerian chef. (Emory Wheel/Ally Hom) For most people, trying to tackle the racial inequity in health care is a multi-faceted problem, complicated by numerous factors like race, socioeconomic status and inadequate accessibility. But for Tunde Wey, a Nigerian chef and founder of BabyZoos, his solution was simple: applesauce. Wey’s start-up company, BabyZoos, sells [...]
Read MoreThe Bradford Pear blossoming. (Creative Commons / Mangrove Mike) Since the pandemic started, people have been walking more than ever, craving the fresh air and relishing maskless time outdoors. My mom and I are among this newly created cohort of walkers. But with the start of spring, we noticed a new, pungent smell akin to [...]
Read More(Pixabay/Hans) “Could be spicier.” One of my favorite recurring comments from Ben Thomas (23C), one of the Wheel’s managing editors. More than a simple culinary descriptor, the word operates instead as a vivid, lively synonym of “interesting.” So let me present to you the spiciest information to have graced my life recently: capsaicin, the chemical [...]
Read MoreHorizontally-cut, rectangular sandwich. The objectively better sandwich cut. (Emory Wheel / Sophia Ling) Do you prefer diagonally or horizontally cut sandwiches? Ask chefs, architects, mathematicians and home cooks and they’ll say triangles are the superior sandwich shape. But my recent bread baking endeavors inspired me to conduct my own study to determine if triangles really [...]
Read MoreCheese board. (Unsplash/Tobias) I bet you clicked on this article because of the title, probably because you like cheese and you would like to know how a college student is going to prove your complacence in something called the U.S. cheese scheme. If so, this is the article for you. But first, we need to [...]
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