Abby Larson, whose wedding planning blog Style Me Pretty has showcased nearly 20,000 weddings since its launch in 2007, offers tips on how to personalize your big day.
When a serious disease strikes—from Ebola in Africa to MRSA at a local high school—you’re quite likely to hear a calm, clear explanation on the news from Dr. William Schaffner. A Vanderbilt professor of preventive medicine, he is one of the most-often-quoted infectious disease experts in the English-speaking world, with regular appearances on every major news outlet.
Max Rohn, BE’98, and Joey Wölffer, BS’04, have helped raise the Wölffer brand of wines and hard ciders to fashion-forward heights
Vanderbilt’s Office of Undergraduate Admissions is communicating with as many as 1 million students, ranging from ninth grade (some even younger) through 12th grade. Knowing how and when to target the largest possible set of high-potential applicants—using a full range of interactions—to build the best first-year class possible takes strategic planning and smart execution.
Drawing upon his background in sports psychology, David Sacks, assistant professor of clinical psychiatry, often teaches students not just how to cope but how to excel under pressure, much like high-performing athletes.
Since 2009 the university’s photographers have organized a photo shoot of the entire freshman class on The Martha Rivers Ingram Commons at Vanderbilt. In all, about 1,600 students—along with the faculty heads of house and their families—gather for the photo, posing in the shape of the class’ graduation year.
Travel back 450 million years to Middle Tennessee’s beginnings with Molly Miller, professor of earth and environmental sciences
Larry Zwiebel’s research, which is supported by an $11 million grant from the Bill & Melinda Gates Foundation and more than $5 million in grant funds from the National Institutes of Health (NIH), focuses on preventing mosquitoes from feeding on humans.
What sets Campus Dining’s fare apart is not just its deliciousness but its variety as well. The daily menus at The Commons Center are, in their own way, as expansive and sophisticated as the 115,000-square-foot, LEED-certified building itself.
From seared salmon to mango pork stir fry, The Commons menu offers something for everyone.