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Friday, February 5th

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Julie Biggs (MET'08) is a sausage maker, among other things, for Formaggio Kitchen in Cambridge.Video:

How Sausage Is Made, Responsibly

Formaggio Kitchen charcutière Julie Biggs makes pâtés, sausages, pastrami, bacon, beef tongue, duck confit, and duck pastrami. Hungry yet? Biggs (MET’08) specializes in classically preserved meats and ensures that her ingredients come from socially responsible farms.

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Biology is defined as the science of life. Pursuing that science is Areli Caballero-Gonzalez (CGS’16). Photo by Jackie Ricciardi

In Your Words

Series Spotlight


Where to go to dance, dine, listen to music, or whatever—after dark.

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