In the silence of the dim night, a word is written into a Google Document. One word turns into a sentence, one sentence turns into many, and as the sentences form paragraphs, a Coloring Times article is conceived. 

At first, it looks like garbage, just a jumbled mess of words that attempt to form a coherent idea. A few hours later, a faint idea takes form, and as some sentences get moved around, something unspeakable begins to materialize: a “draft.”

Like a freak of nature, red and blue lines are highlighted under whole words. Sentences are missing Oxford commas. Proper nouns aren’t capitalized. 

When Sunday arrives, in the Coloring Times office, “editors” will wrap the article in highlights and comments, dissecting it under the cold glaring lights of the windowless, godless room.

Yet tonight, this Coloring Times article is alive, under the pale glow of my screen. It’s a soft and quiet night, and as the draft sits on the page, it’s ethereal and beautiful. There are twice as many logical fallacies as usual.



Congrats, it’s a CT article!

The first realization of my own age hit me in the months before I started college. I was helping my dad clean the small office he’d occupied in Rush Rhees longer than I’d been alive. The walls of which boasted childhood drawings that my sister and I had crayoned. Even though I was looking at my distant past, I realized I would soon be starting a new page of my future. Read More

Congrats, it’s a CT article!

As per tradition, “The State of the Campus Times” updates readers on our affairs — the Editor-in-Chief (EIC) and Publisher write this pseudo-column at the start and end of every semester to articulate the struggles and joys found through managing your local student-run newspaper. We also introduce ourselves and our projects, what we hope to achieve during our terms, and we provide progress updates regarding past management’s pursuits. Read More

Congrats, it’s a CT article!

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