Sass the Frass
cooking
Sass the Frass
Through a live demonstration and tasting, Chef Dede prepared fried chicken, baked macaroni and cheese, and collard greens – dishes rooted in Black Southern history. Students leaned in as she explained the methods and care that go into each plate. Read More
advice
Sass the Frass
In anticipation of 2026’s graduation ceremony, the Campus Times conducted an interview with upcoming Commencement speaker Jeannine Shao Collins ’86. Collins, who earned a bachelor's degree in economics from URochester, currently works as the Chief Client Officer at Kargo: a multiplatform advertising and media company. Read More
dissociation
Sass the Frass
So far, I’ve already tried a few alternative methods because, according to my doctor, my liver “can’t take much more of this,” and I think one has finally stuck. Read More