B Sweet Dessert Bar, located on Sawtelle, is known for Philippine-inspired desserts such as the halo-halo or ube-flavored bread pudding.

Milk Tavern, a dessert shop located in Koreatown, serves up cereal-based desserts like cereal-infused ice cream and cotton candy burritos.

Peter Asco, a tai chi instructor at UCLA, explains the necessity of tai chi practice in everyday life.

The Baked Bear serves up ice cream sandwiches, hot pressed doughnuts, freshly baked cookies, brownies and more. Adrianne Inda, a team leader at the Baked Bear, explains the process of how to make these sweet treats.

Emily Yamane and Hoang Nguyen, this year’s student commencement speakers, discuss how their experiences at UCLA shaped their speechwriting processes.

Fourth-year Jingjie Chen and third-year Jumo Yang design media arts students have utilized photogrammetry, a process that includes crafting 3-D puppets, scanning and processing through computers, to create a video game.

The Afro-Cuban Music ensemble practices each week on Monday nights. Led by director David Castañeda, the group performs various genres of Latin-American dance music.

Participants in this year’s Dance Marathon took over Pauley Pavilion from April 28 to 29. Students stood on their feet for 26 hours in order to raise awareness and funds to help fight pediatric HIV and AIDS.

The Balkan Music Ensemble, led by co-directors Ivan Varimezov and Tzvetanka Varimezova, performs traditional Bulgarian songs. The ensemble is divided into two sections: a choir and instrumental group.

Several UCLA students discuss the significance of their favorite dishes. Whether it is a cup of chai, freshly made acai bowl or steaming hot pho, students have memories and traditions associated with the making of these foods.