Maybe I’ll wake up without an alarm, make a good breakfast, take a relaxing bath and tick off things from my spring break bucket list. Of course, there will be moments where I’ll wish I was home, but I’ll remind myself that I’ll be okay. And above all, I’ll take it one day at a time.
In Texas? BBQ. In Chicago? A hot dog. But in Boston, seafood is the catch — more specifically — lobster. This beady crustacean, packaged in a bright red shell, is sought after by the palettes of locals and tourists alike.
On Nov. 7, BU Hawaiian Cultural Association took us all on a trip to the tropics of Hawaii. After scanning my ID and stepping through the gates of Warren Dining hall, I was given a lei with flowers of vibrant blue, and ready for my challenge at hand. The menu for the night was vast, and it was my conquest to try it all.
Lobster Night continued as planned this Fall, with slight revisions to its traditional menu and dining experience. Instead of whole lobsters, students were served lobster rolls in takeout boxes.
In the last few months, students and colleges have undergone extreme change in response to the pandemic and social activism worldwide. But with the promise of on-campus courses this Fall, there are some practices that will persist through time.
