Press Record Williams Record

This week on Press Record, hear from Nahier Tafere '26 on her reflections on socioeconomic class at the College. Inspired by Claiming Williams panel "Why are you jealous of my book grant?": Sociooeconomic Class at Williams," Pat Klugman, Section Editor for Press Record, and Nahier Tafere have a more casual conversation about navigating class at Williams.

This week on Press Record, we speak with senior Class Speaker Taylor Braswell and Class Gardener Lydia Von Shwanenfluegel on their roles at graduation. We also host Professor Nelly Rosario, professor of Latino/a Studies, for a conversation about her work in progress the novel How the Medicines Go Down.

This week, Press Record goes behind the bar at Goodrich, Williams' student-run coffee shop. You'll hear from audio from baristas behind the bar and patrons about their favorite drinks and attraction to the cafe. Student managers also discuss how Goodrich runs since being closed during the early portion of the pandemic and what makes the student-run cafe special.

This special episode marks our second edition of Track Record, a mini-series centering the unique, powerful, and often overlooked extracurricular experiences of Williams students. This week, we talk to Beza Lulseged '25 who took inspiration from late food critic Jonathan Gold and visited restaurants he popularized and some of her childhood favorites during Winter Study. She talks local hot dog shops, uncomfortable fine dining experiences, the importance of eating with others, and the legacy of Gold’s attention to casual dining. 

This week, Press Record delves into the world of WCFM. In interviews with students, we learn about WCFM's new fuller-than-ever schedule, the joys of being a radio DJ, the new group Open Decks, and what WCFM hopes to achieve on campus.

This special episode marks our first edition of Track Record, a mini-series centering the unique, powerful, and often overlooked extracurricular experiences of Williams students. This week, we talk to Sam Youngwood '25 who worked at Flocons de Sel, a three Michelin star restaurant, in Megeve, France during Winter Study. He talks food, the exquisitely choregraphed fine dining, spiky celery, his experience with French culture, and how the opportunity impacted his view of the future.