A Lifetime with Bob Dylan

In a freewheelin’ conversation, Jay Cocks ’66 H’04 talks with Chris Eigeman ’87 about his Oscar-nominated film, “A Complete Unknown.”

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Preserving Our Place

How the Philander Chase Conservancy is protecting Kenyon’s rural setting, one farm at a time.

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Voices From the Past

Discovering Kenyon’s Latin and Greek inscriptions, long hidden in plain sight.

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Also In This Edition

More than a dozen Kenyon alumni gathered at Knight Moves Board Game Cafe in Brookline, Massachusetts, in February to catch up and compete over board games.

Science & Technology

Mice and Mazes

One summer scholar explores the work of another about how mice can help autism research.

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Alumni News

One of Us

Gretchen McGowan ’87 reflects on her journey from a drama major to a filmmaker.

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Kenyon in Quotes

“The yogurt at Peirce is the best yogurt in the United States, and you must trust me on this, because I spend a lot of my time thinking about dairy.” — Caroline Hesse ’14, cheesemaker and entrepreneur, in a “Cheese 101” workshop she hosted at Kenyon, via the Kenyon Collegian.

Alumni News

Keeping Watch

An illuminating Q&A with software engineer and firefighter Gabe Shine ’05 of Watch Duty.

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Arts & Culture

Bookshelf

Explore new releases from members of the Kenyon community.

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Peirce Hacks

Whether you’re grabbing a quick bite between classes or settling in for a long meal with friends, Peirce Dining Hall is at the heart of student life at Kenyon. 

When the options feel hit or miss, we get creative — experimenting with our own culinary concoctions in unexpected ways. S. Rida Zaneb ‘25, a math student from Rawalpindi, Pakistan, shares her favorite dining hall “recipes” here. Try them in your own kitchen or save them for your next visit back to the Hill.

Breakfast: McPeirce Muffin

Toast an English muffin and add scrambled eggs from the breakfast egg station, cheese from the salad bar and sausage for a makeshift breakfast sandwich. Add some hot sauce from the condiments area, or Thai chili sauce from the pizza station for extra flavor.

Lunch: Buffalo Chicken Wrap

Take a tortilla from the deli and add grilled chicken, lettuce, ranch and hot sauce for a DIY buffalo chicken wrap. If there’s feta cheese at the salad bar, even better.

Dinner: Spicy Chickpea Curry with Rice

Grab coconut chickpea stew from the vegetarian station and white rice from the cooker or yellow rice if available. Season with garam masala, Old Bay seasoning, a sprinkle of chili powder and black pepper. Add a little sriracha if you want the extra kick!

Dessert: Ultimate Ice Cream Sandwich

Take two cookies from the dessert station and toast them using the panini press for ultimate gooeyness! Add a scoop of ice cream between them for the perfect dinner treat.

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