Apeksha Atal

Class of

Articles

  • Carnival Review: Build, Booth, and Beyond

    With Midway shifted to the heart of campus, and the warm lights of the Carnival rides illuminating the Cut, I marched my way over to the booths, camera in tow, at around 7:30 p.m. Saturday night. Why so late? Well, for one it made room for unobstructed photographs, and the blazing sun that we’d been blessed with this weekend had finally gone down. Additionally it gave the booths a chance to speak ...

    Pillbox | April 18, 2016
  • Le Melon: Murray Avenue Grill’s Heart Comfort Food

    It’s Sunday night, and you haven’t seen a movie anywhere except on the confines of your too-bright laptop screen. Your hand reaches for your phone, desperate to find a nice theater where you can put your feet up and relish in the glory of the big screen, but alas, it’s cold outside, and you’re not about to wait for a bus or take an Uber to South Side or the Waterfront. Well, there’s always Manor o...

    Pillbox | April 11, 2016
  • Carnival 2K16: What to see, What to do

    This year marks the 103rd celebration of Carnegie Mellon’s annual Spring Carnival, and as usual there’s a lot to check out. Check out [https://guidebook.com/guide/61142/schedule/] for a full list of events and location updates. Here’s a rundown of some of the events happening around campus:

    Pillbox | April 11, 2016
  • Pittsburgh by night: A euphoric excursion

    By night one way, by day another.

    Pittsburgh is one of those cities that’s evolving from what it was in its heyday. The steel mills and iconic musty air are transforming into a modern urban hub, with a mix of an old-time and rustic-chic aesthetic.

    Pillbox | April 4, 2016
  • Le Melon: chicken parmesan is simple and fun

    For weeks and weeks, I’ve been heavily catering (pun intended) toward those who love to go out to eat and indulge, and I’ve been unforgivingly neglecting to acknowledge a very important part of the food loving world: the cooks. I’m not just talking about those who make homemade pasta from scratch and those who own more than five different types of knives and know how to use all of them, but I’m al...

    Pillbox | March 28, 2016

Art and Photos