For college students, spring break is often regarded as the light at the end of the tunnel after half a semester of difficult classes and an intense workload.
“You can’t evict an idea.” The catchphrase of the Occupy movement still resonates, though the momentum itself has slowed down.
What ever happened to the days of whipping out an old-school Monopoly board and arguing over who’s going to get the racecar board piece?
Sometimes being a part of the “Elon Bubble” can makes it difficult to find exciting, new things to do on the weekends.
Bikinis, board shorts, clear water, tanning lotion and fruity drinks with little umbrellas. These images are typically associated with spring break.
When Nico Scavone came to Greensboro in 2003, he came for love. Since he arrived, he has focused on Italian family recipes, fresh ingredients, homemade pastas and the development of a local Italian gem. The sounds of Italy danced through the air as soon as I stepped into Nico’s Restaurant and Bar and within moments of being seated, the waiter brought a basket of fresh Italian bread. Drizzled with a balsamic reduction and covered with rosemary-infused olive oil, the bruschetta had the right amount of fresh, diced tomato upon a crunchy, toasted slice of bread. The Linguine Con Le Polpette (Linguine with Meatballs) had a creamy and mild tomato sauce, topped with Parmesan, and had a spicy aftertaste.
COLUMBIA, S.C. — Only four hours from campus, Columbia provides a vast amount of Civil War history as the state’s capital and largest city.
“Our Heavenly Father,” read the beginning of a prayer banner that used to hang in Rhode Island’s Cranston High School West.