STANFORD magazine Home
MARCH / APRIL 2004

‘The bistro pear salad is also very nice, with candied pecans, blue cheese crumbles and organic greens. And I really like the cauliflower bhaji and lentil dal.’

Union Square executive chef Steve Mesa, on the new Tresidder menu he helped create

READ MORE
 
 
Farm Report News
pizza
 A Fresh Approach
Variety is the spice of the new Tresidder.
Dill
 Will Every Vote Count?
A computer scientist says there are flaws in the systems.
Barney
 Going Global
A class designs products that solve problems in the developing world.
Zipperstein
 An Intellectual Exercise
The first faculty director of advising plans to set a new tone.
cigarette
 Extinguishing Cigarettes in Films
Residents at the children’s hospital take on Hollywood.
Avoiding the Sophomore Slump
‘Reorientation’ aims to help second-years find their way.
Gravity Probe B
 Gravity Probe: Almost Ready
Steinbeck and crew
 64 Years Later, A Trip in Steinbeck’s Wake
Nichols
 A Record Crop of Scholarship Winners
Gabrieli
 You Can Forget on Purpose

800 Admitted Through New Early Program
What 30 Years Means
For Maples, a New Floor
On the Air: Worship, Debate
     
Photo credits
Left column, top to bottom: Linda Cicero (4); Yoshio Sato © 2003 Focus Features
Right column, top to bottom: Courtesy Lockheed Martin Space Systems; Courtesy Special Collections Stanford University Libraries; News Service (2)
     
   Privacy Policy ©2008 Stanford Alumni Association