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Armando Villa’s family sues Pi Kappa Phi, CSU over son’s death
Hearing for Abdullah Alkadi murder case rescheduled for the third time
Campus officials seek suspects taking invasive photos or videos of females
U.S. Supreme Court legalizes gay marriage
ICYMI: 55 CSUN student-athletes make the 2015 All-Big West Conference academic team
Track & Field: Carl Horsley and Marie Veale’s seasons ends at USA Outdoor Championships
Sand Volleyball: Big West officially adds Sand Volleyball as 17th sport
Opinion: 2015 NBA Draft winners & losers
The Common Issue: wedding expense turned life lesson
The Common Issue—Be the captain on your own flight.
Let’s not forget humanity in a Refugee crisis
Graduation tickets for my loved ones
Twelve years in the making — a graduation story
Netflix: July arrivals
‘Shark Week': Analyzing shark attacks from the West Coast to the East Coast
July Movie Fest: Big decor with charity
Netflix: Films and shows headed on a permanent summer vacation
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Sundial Special 5: The education benefits of learning a second language
Sundial Special 4: The cost of education
Sundial Special 3: How education affects hiring criteria and technology
Sundial Special 2: The fluctuating value of internships
CSUN ‘Summer Movie Fest’ gives back to charity and the community
Black Student Union House Revamp
CSUN’s On Point: May 12th, 2015
Departing seniors reflect on their careers and beyond
Vinh Loi Tofu is an alright option for vegan eats
Feb 28, 2014
Restaurant: Vinh Loi Tofu Address: 18625 Sherman Way, Suite 101 Reseda, CA 91335 Phone: (818) 996-9779 Price Range: $8-$11 per person Rating: 3 out of 5 When I’m introduced...
Eating more veggies is easier than you think
Feb 26, 2014
As a nutrition student, I am commonly asked, “What is the worst thing you can eat?” I like to turn that question on its...
Make it yourself: Celery Root (Celeriac) Remoulade
Feb 25, 2014
Remoulade is a classic French condiment with an affinity for pairing with seafood dishes, much like tartar sauce. Although the traditional version is more...
Tasty Trivia: Eat your peas and carrots!
Feb 24, 2014
Every evening around 6 o’clock, the world’s children transform from hellish, screaming banshees into modern-day Picassos, van Goghs and Rembrandts. Peas are arranged into...
Ask a nutritionist: What’s in beer, and is it good for me?
Feb 20, 2014
What is beer? Beer is made from four ingredients: water, barley, hops and yeast. Barley seeds must be malted and mashed, processes that convert the...
Make it yourself: Butterscotch-Ale Bread Pudding
Feb 19, 2014
If you couldn’t tell by now, this writer has a pretty big sweet tooth. Donuts, cookies, ice cream, I love ‘em all. One of...
Tasty trivia: why brown is the new green
Feb 18, 2014
Ever wonder why your favorite beer is bottled in a brown bottle, rather than a more eye-catching green, blue or clear bottle? The answer...
Feb 17, 2014
Nothing beats a cold one after a long day on your feet or fielding calls at the office. Beer is considered one of the...
DIY Ganache and Macerated Mint-Infused Raspberries
Feb 12, 2014
Forget about that 3-year-old bottle of Hershey's chocolate syrup in your cabinet—here's an easy recipe for homemade chocolate sauce that's sure to impress. The...
DIY Vanilla Extract
Feb 11, 2014
Baking fans will love this simple, two-set recipe to make homemade vanilla extract. All you need is a glass (8 fluid ounces) of bottom-shelf...
The yin and yang of food: chocolate and vanilla
Feb 10, 2014
Some enjoy chocolate and vanilla swirled in an ice cream cone, while others are steadfast in their determination to keep them apart. It is...
Review: LA Lasagna Co.
Feb 6, 2014
Lasagna is one of the few Italian recipes that has undergone minimal change over its extensive lifetime adorning menus worldwide, and rightly so. It...
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