Two fried quail eggs stare out with tired, grumbling faces. They’re perched atop sliders decked with crisps of bacon, oozing cheese and patties charred to add smoky flavor. Read more...
Photo: The Sawtelle branch of Plan Check Kitchen and Bar is one of three locations that offer a monthlong Gudetama-themed menu. Shown are sunny quail egg sliders, made with cheese, bacon, ketchup leather and hot sauce. (Jennifer Hu/Daily Bruin)
In the 1980s, Marla Williams was resting outside Campbell Hall after a long day of classes when she received a furry surprise in her backpack. A fearless squirrel had snuck its way inside and began to rummage through her belongings. Read more...
Photo: (Rachel Zhu/ Daily Bruin)
Refer: It seems like it has been raining more often than ever this fall. El Niño means that the southern portion of the United states is set to have wetter weather. Read more...
Photo: (Anisha Joshi/Daily Bruin)
When traveling to a foreign country for the first time, the opportunities for exploration and discovery are seemingly endless. This quarter, A&E columnist Maryrose Kulick stepped off American soil to study abroad in Edinburgh, Scotland. Read more...
Photo: A trip to London offered glimpses of street performers, flower markets and historical sites, such as William Shakespeare’s Globe Theatre and St Paul’s Cathedral (pictured). (Maryrose Kulick/Daily Bruin senior staff)
As night descends, comedians present jokes in a parking lot about fatherless children and the weirdness of babies. “The hardest part about being raised by a single mom is having to keep away guys that keep hitting on her. Read more...
Photo: After watching dance teams practice in parking lots, third-year English student Nathan Mosher (top) and third-year computer science student Austin Nasso were inspired to co-create the Roadkill Comedy Show. The group hosts stand-up comedy performances in Parking Structure 7 twice a month. (Bailey Greene/Daily Bruin)
The president of UCLA’s Cooking and Baking Club once burned water while making pasta. Ten years later, Elliott Cheung stood in the Sunset Canyon Vista Room at the front of a steel kitchen table cluttered with cheddar cheese, Jello mix and oregano, overseeing a club member as she seasoned her salsa. Read more...
Photo: Fourth-year physiological science student Elliott Cheung (left) was drawn to cooking because he saw homemade food as the best way to explore new flavors on a college budget. The fourth-year physiological science student is now one of the Cooking and Baking Club’s longest standing members and a current participant in the six-month professional diploma program at Culver City’s New School of Cooking. (Mackenzie Possee/Daily Bruin)
The president of UCLA’s Cooking and Baking Club once burned water while making pasta. Ten years later, Elliott Cheung stood in the Sunset Canyon Vista Room at the front of a steel kitchen table cluttered with cheddar cheese, Jello mix and oregano, overseeing a club member as she seasoned her salsa. Read more...
Photo: Fourth-year physiological science student Elliott Cheung (left) was drawn to cooking because he saw homemade food as the best way to explore new flavors on a college budget. The fourth-year physiological science student is now one of the Cooking and Baking Club’s longest standing members and a current participant in the six-month professional diploma program at Culver City’s New School of Cooking. (Mackenzie Possee/Daily Bruin)
