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AN INDEPENDENT STUDENT NEWSPAPER SERVING THE GW COMMUNITY SINCE 1904
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The GW Hatchet
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Menu
The GW Hatchet
News
Administration
Academics
Events
Health & Research
Metro
Student Government
Student Life
Culture
Ask Annie
Dish of the Week
Features
Reviews
Sports
Courtside
Features
Opinions
Columns
Perspectives
Editorial Board
Letters to the Editor
Op-eds
Quick Takes
Multimedia
Photo
Video
Podcasts
Getting to the Bottom of It
What’s New Buff and Blue
More
The GW Hatchet
Open Search Bar
Search this site
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Dish of the Week: Swahili Village’s samaki fillet
By
Brennan Fiske
January 28, 2021
Whipped coffee, ghost photoshoots: Get up to speed with viral TikTok trends
By
Anna Boone
and
Annabel Hazrati
October 18, 2020
The Store to remain open during pandemic
By
Heidi Estrada
April 13, 2020
Officials are not doing enough to alleviate food insecurity on the Vern
By
Joseph Andrews
October 24, 2019
Improving GET app will help freshmen adapt to the meal plan
By
Jane Cameron
October 7, 2019
Flower Child adds hearty yet healthy options to Foggy Bottom
By
Lauren Ofman
February 7, 2019
Italian restaurant chain North Italia to open adjacent to campus next month
By
Katherine Abughazaleh
January 31, 2019
New food hall opens in Tysons Galleria, offers eclectic culinary fare
By
Lindsay Paulen
December 10, 2018
Eating out increases exposure to toxic chemicals, study finds
By
Leah Potter
April 5, 2018
GW’s more expensive than peers in most categories of student services, SA report finds
By
Cayla Harris
and
Sarah Roach
March 22, 2018
Meal kit subscriptions to step up your college cooking
By
Liz Provencher
September 18, 2017
Student athletes reveal menus for pre-competition meals
By
Regina Park
,
Grace Gannon
and
Matt Cullen
November 6, 2016
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