Published by the Students of Johns Hopkins since 1896
October 19, 2025 October 19, 2025 | Published by the Students of Johns Hopkins since 1896

Voices

Hopkins is a diverse university where an incredible mix of cultures, academic interests and personalities coexist and thrive. Here is the section where you can publish your unique thoughts, ideas and perspectives on life at Hopkins and beyond.

A FISH-y philosophy for freshmen

By AMANDA GARCIA | September 13, 2013

If you’re a freshman at Hopkins you must be feeling good right now. The fact that you have been accepted to one of the most respected universities in the country is a confirmation that you were a dedicated, hard-working student throughout high school. Along with the disbelief and excitement of coming to Hopkins inevitably comes the nerves. In order to calm them some people may emphasize the fact that during your first semester as a freshman your grades will be covered. But DO NOT be fooled; covered grades are a blanket of false security!

Studying? Yeah, right — try these creative procrastination techniques instead

By Ellen Brait | September 13, 2013

We’ve all been there. There’s no use in denying it. You’re sitting in Brody or Gilman or wherever you choose to study and you spend ninety percent of your time fooling around and accomplishing nothing that will ever be helpful to you and maybe (if you’re lucky) you study for a grand total of ten minutes. If you’re going to waste a rather large chunk of your life in this way, you might as well get creative with your procrastination, right? That being said, here’s a list of nine new and creative things you can do in those hours of utter waste:

Very palatable paninis at Luigi’s in Hampden

By Alex Barbera , GEORGINA RUPP and GEORGINA RUPP and ALEXANDRA BARBERA | May 2, 2013

Walking into Luigi’s is like walking into an old neighborhood favorite — soccer jerseys, pinned next to posters of Italy line the walls, and the tables and chairs look like they’ve come from different corners of your Italian grandmother’s attic.  As soon as you see the authentic Italian merchandise (homemade pasta, tomato sauce which is NOT Prego, San Pellegrino Limonata and Aranciata, cannoli shells and more) available on the shelves in front of the counter, you know you’ve got the real deal. Much to our surprise, however, after we asked how long they’ve been a local hotspot, they said they’ve only been there for one year!

Chasing leftovers: a student’s journey with Waste Neutral owner Keith Losoya

By Lauren Bryant | May 2, 2013

It’s 6 a.m. and I’m squinting into the darkness outside Woodberry Kitchen, looking for a big white dump truck. There’s a hint of the sunrise to the east, but for now the watery pink of street lamps lights the pavement. My team: three other Hopkins students — bundled up, fiddling with cameras — all crane their necks like me, looking down the road.

That time I was stalked by a 12-year-old

By RACHEL WITKIN | April 27, 2013

If you’re 12-years-old and find remote members of your family on the Internet, I get that it’s pretty tempting to friend them on every aspect of social media that you have. But if those family members have no idea who you are, then you should probably think first before you act like a stalker.

Sleeper hits of 2013 AKA music pretention for dummies

By ALEX HUROWITZ | April 27, 2013

While last time I wrote  about albums to look forward to, I’m now going to look at the underdog albums released so far this year. These are albums with little to no major press, meaning there is not much hype to make or break their success. Hearing albums of this nature can generally be refreshing and help you not be as reliant on what popular media of any variety tells you to listen to. While I note the ironic message of the column, you should still check out these groups.

How to make some crazy grilled cheese

By SALLY MINN | April 27, 2013

In honor of National Grilled Cheese Month, this week’s recipe is Portobello, avocado and roasted red pepper, goat cheese grilled cheese. The name of the recipe certainly is a mouthful, but that’s because this is not just your average grilled cheese. This is the classic grilled cheese stepped up several notches.     The exciting aspect about making grilled cheese, or really preparing any recipe, is that it’s very easy to personalize to your own specific tastes. I’m not a fan of traditional yellow cheddar, so I’ve opted for a creamy version of the classic sandwich goat cheese. On this note, it is important to remember that you shouldn’t be afraid to play around with the ingredients. If you’re not ready to be adventurous with your recipes yet, then stick to the recommendations and your taste buds will certainly not be disappointed —or bored for that matter.

Considering the columns of many alternate realities

By JENNIFER DIAMOND | April 18, 2013

Once I read that the universe is so infinite that every possible scenario for life exists somewhere. Meaning that any time you or I make a decision, some alternate universe version of ourselves is choosing a different option. Wow. Isn’t the universe beautiful? Also, koala bears feed their young their own excrement.

Opa! Great grooves and grub at Greek night

By Alex Barbera , GEORGINA RUPP and GEORGINA RUPP and ALEXANDRA BARBERA | April 18, 2013

Last Friday night, we had the privilege of attending the fourth annual Greek Night in the Charles Commons Ballroom, held by the JHU Hellenic Students Association. The event was a feast for the eyes and stomachs, and attendees — ourselves included! — enjoyed their fill of delicious Greek dishes while watching (and participating in) traditional Greek songs and dances.

The Greek, the public health major, the guy from Jersey: Ten people you meet at JHU

By KERYCE CHELSI HENRY | April 18, 2013

It’s that time again: the sun is out, the birds are chirping and prospective students and their parents are blocking the walkways of our campus. However, a simple walk around this glorious institution gives little insight to the type of people who call Hopkins home. So here’s something you can’t learn on a tour: 10 people you meet at Hopkins. I promise I won’t say anything to make someone change their mind about coming here (well, I’ll try):

A senior laments commencement choice

By NICHOLAS DEPAUL | April 18, 2013

Last week, the 2013 commencement speaker was announced: Dr. Alfredo Quiñones-Hinojosa, a leading neurosurgeon at the Johns Hopkins Hospital with an inspiring and unlikely background.  I, for one, am disappointed.

Fresh album releases to satisfy new tune needs

By ALEX HUROWITZ | April 11, 2013

The smell of spring in the air not only means that the plants will start to bloom and I will get allergies — it also that there are more albums to look forward to. If you have not already, you should check out the recently released Wakin on a Pretty Daze by Kurt Vile, Overgrown by James Blake or Shaking the Habitual by The Knife. Though we already have these albums to enjoy, here are some more albums we can look forward to in the coming months:

Movie marathon ideas to cure the Brody blues

By ALEY VILLARREAL | April 11, 2013

As the end of the semester draws to a close (I know I shouldn’t even mention it) it’s important not to drive yourself crazy with 24/7 studying. Please, leave Brody every once in a while. The chairs are comfy, sure, but they aren’t beds. The one thing that really winds me down from a hard week’s work is a good ole’ fashioned movie marathon.

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