In four years at Yale, Iszac Henig has excelled in a variety of roles.
An exceptional athlete on Yale’s swim team, he set multiple Ivy League and pool records and won an individual Ivy League title and All-American honors.
An outstanding student, he...
On July 1, three new trustees — leaders in non-profit work, business, and the public sector — will join the Yale Corporation, as the Yale Board of Trustees is formally known.
Maryana Iskander ’03 J.D., the CEO of the Wikimedia Foundation, was elected as...
As processional music played, university leaders and faculty entered the graduation hall, dressed in the regalia that signified their academic achievements and fields of study. Then came the seven graduates in their black robes, mortarboards, and blue and...
Most days, Karam Alhamad, a graduate student at the Jackson Institute for Global Affairs, can be found at Mediterranea, a restaurant and shisha bar on New Haven’s Orange Street that entices passersby with big bay windows lined with colorfully embroidered...
It’s not often that an audience is warned that the featured speaker has an operative in the room, as Jackson Institute of Global Affairs director Jim Levinsohn did one recent evening. But Michael Morell, former deputy director and acting director of the...
The fall sky had turned the edges of the Yale Bowl pink on a recent afternoon as the members of Team 148, this year’s Yale football team, jogged from their locker room, in the Smilow Field Center, across Jensen Plaza and down the tunnel onto the field....
A work of art was taking shape one late spring afternoon on the 11th floor of 100 College Street, soon to be home to Yale’s Wu Tsai Institute. Vivid planes of color — green, blue, red, orange, yellow, and purple — stretched along a 49-foot-long wall,...
Last weekend, nearly 500 students mingled in the Yale Schwarzman Center’s Commons, where they sampled brownies, pies, and donuts, posed for selfies with Handsome Dan — and took their first step toward participating in American democracy by registering to...
It begins with the rye sourdough starter, made at least a week before you want to bake. Scoop a generous spoonful into about a liter of lukewarm water (if the starter is good, it will float). Use your hands to dissolve the starter and then add enough rye...