By: Taylor Waldron Co-Editor-in-Chief Four years with The Preface have flown by. I remember walking across the campus bridge from River Crossing to my first interview with the former Editor-in-Chief, Jim Irizarry, in the fall of 2017. I was 18, completely terrified, but so excited to write for a college publication. I interviewed and submitted
By: John Griffee Staff Writer Across railroad tracks and nestled on a dirt road is Topinabee Lake Preserve. There is no grand entrance or signs screaming out to drivers, nor is there a parking lot. Topinabee Lake Preserve is highly reminiscent of one of the first parks I ever covered: Chamberlain Lakes Nature Preserve. If
By: John Griffee Columnist As I approach the end of my time at IU South Bend, I feel that I can look back in a positive light at the experiences that this college has held in store for me. In reflection of my time studying at this college, I can say that one of the
By: Taylor Waldron Staff Columnist/Co-Editor-in-Chief Hello readers! This is going to be an emotional one for sure. This is the last time my Tasty Tips will be presented through The Preface and this will be the last recipe that I get to share with all of you. As commencement approaches, it’s so hard to believe
By: Taylor Waldron Staff Columnist/Co-Editor-in-Chief Hello readers! At the time of this issue, 2021 commencement is 21 days away which means that there are only 21 days until I’m done with my undergraduate degree. It’s hard to believe that the past four years have so quickly come to an end. As commencement draws closer, I
By: John Griffee Staff-Writer Nestled off of County Road 3 in Elkhart lies Boot Lake Nature Preserve, the premier view of multiple types of environments in the area. Boot Lake is reminiscent of many parks that have been covered before for the series, most similar to St. Patrick’s County Park and Chamberlain Lake Nature Preserve.
By: Taylor Waldron Columnist/Co-Editor-in-Chief We’re back with another installment of “TikTok to Table.” A few weeks ago, a friend sent me a TikTok by user @chaniwhirly that details how to make a funky comfy food, kimchi grilled cheese. For those of you who may not know what kimchi is, I grew up with it. Kimchi
By: John Griffee Staff-Writer Around the world, spring marks the rebirth and resurrection of what once was lost to winter. Spring holds a deep significance in a multitude of cultures and faiths, representing wholly a time of change. This sentiment of rebirth stems from the way that our surroundings begin to shift and transform in
