By Michela Brittis-Tannenbaum

Coming back from a wonderful semester abroad and a summer spent reconnecting with loved ones, I revel in the memories through food. A set of stamped, steamed buns from a solo trip in London’s Chinatown; the late-night snack of homemade spam musubi during a sleepover; the vibrant mochi donuts eaten on the streets of New York City’s Koreatown; the countless video recipes my friends and I send to each other, making up scenarios in our heads where we’re all ultra-rich adults with endless time on our hands to try them all.

Michela Brittis-Tannenbaum (she/her) ‘25 is a senior majoring in Architecture and Environment, Sustainability, and Policy. She’s discovered a love for fashion, cooking and baking, and taking long walks, and can be found constantly listening to some sort of music or video. She’s always enjoyed creative ventures as an outlet and reprieve from everyday life, exploring different mediums over the years (although she’ll always come back to drawing and photography), and hopes it’ll follow her for years to come.