Food: Form and Function
In the 2019 issue of our annual alumnae magazine, we explore how Newcomb alumnae use food as a channel to catalyze leadership, connections, advocacy, and self-expression.
Executive Director Sally J. Kenney reflects on Newcomb Institute's transition to a new space.
Author Geneen Roth (NC ’73) reveals the psychology behind compulsive eating.
Andrea Mahady Price (NC '98) reflects on her two-year tenure as NAA President.
Food Stylist Martha Tinkler (NC '05) gives a behind-the-scenes look at the food entertainment industry.
The Newcomb Archives Digital Repository houses the Archives' digitized and born-digital collections.
Sarah Hall (NC '99) reveals the ethos behind her catering company's quality-first mindset.
Newcomb Institute symposium focuses on generating crucial conversations around race, gender, and law.
Alumnae returned to campus to share their unique memories of life in Tulane’s only all-women residence hall.
Samantha Perry (SSE '19) describes local efforts to provide nutrition education in a food desert.
Newcomb Institute fosters alumnae engagement through two mentoring programs and a book club.
Mikayla Stern-Ellis (SSE '17) advocates environmentalism through a vegan diet.
Speculative fiction writer and alumna N.K. Jemisin (NC '94) returns to campus as the Zale-Kimmerling Writer-in-Residence.
Newcomb summer program creates a feminist community for high school students.
Residents of Josephine Louise Hall take part in an intellectual community tied to Newcomb's mission.
Newcomb Institute's 2019 Subnational Politics workshop examined the challenges women candidates face at the state and local level.
New York Times staff editor Sara Bonisteel (NC '98) describes how her formative Newcomb experience continues to motivate and inspire her.
Dana Zale Gerard (NC '85) shares culinary tips and tricks from Cordon Bleu.
Former Newcomb Scholar Meg Maurer is honored in a letter by her best friend Kelsey Williams.
