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...
Yale’s Faculty of Arts and Sciences (FAS) will welcome 61 new colleagues this academic year, a group of world-class researchers and teachers who offer a diversity of perspectives and experiences to the campus community.
The FAS cohort — which includes 48...
On a Friday afternoon this spring, a group of students slowly streamed into a classroom at 370 Temple Street, chatting as they found their seats. As they settled in, the instructor, Lauri Lafferty, grabbed their attention. “Today, we’re learning about...
William Jorgensen, Sterling Professor of Chemistry in Yale’s Faculty of Arts and Sciences, has been named the recipient of the American Chemical Society’s 2024 Arthur C. Cope Award for his ongoing achievements in organic chemistry.
The Cope Award,...
Yale College seniors Bilal Moin and Daevan Mangalmurti have a mutual interest in international development, a branch of economics that examines the forces affecting economic development and individual wellbeing in low- and middle- income countries.
But...
In the latest edition of Humanitas, a column focused on the arts and humanities at Yale, we introduce you to an alum, and now critic, at Yale School of Architecture whose Brooklyn firm was recently recognized as one of the world’s most innovative emerging...