Nooz Staff

Paris Climate Conference Concludes Ice Cream Melting at a Faster Rate than Previously Thought

RPCC DINING HALL – The world’s leading climate scientists confirmed that the scoop of French vanilla ice cream Jordan Chaplain ’19 placed on top of his waffle has shown signs of premature deglaciation, at a rate much faster than experts previously surmised, as concluded at climate talks in Paris this past week. “What we’re seeing…

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Undergraduate Researcher Makes Breakthrough on Professor’s Desired Coffee Flavors

WEILL HALL – After months of careful research, undergraduate research assistant Elizabeth Wooding ‘19 confirmed that Biomedical Engineering Professor Anthony Watkins’ preferred flavor of coffee is mocha. “I think we’re going to publish soon,” said Wooding cheerfully following the last bit of data gathered from her many tireless trips back and forth between Starbucks and…

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