Monday, February 20


The UCLA Juggling Club meets every Tuesday to catch, pass and throw balls and clubs next to Janss Steps. The group was founded in 2011. (Habeba Mostafa/Daily Bruin)
The UCLA Juggling Club meets every Tuesday to catch, pass and throw balls and clubs next to Janss Steps. The group was founded in 2011. (Habeba Mostafa/Daily Bruin)

UCLA columnist Andrew Warner challenged himself with one of Julia Child's French recipes.  While the dish required over an hour of cooking, the beef saute developed exceptional flavors and    a creamy texture. (Rachel Lee/Daily Bruin)
UCLA columnist Andrew Warner challenged himself with one of Julia Child's French recipes.  While the dish required over an hour of cooking, the beef saute developed exceptional flavors and    a creamy texture. (Rachel Lee/Daily Bruin)

Sweetfin Poké in Westwood serves up rice, kale salad or a noodle-cucumber slaw as a  base for its bowls, which are then topped with raw fish and sauces. (Wesley Hardin/Daily Bruin)
Sweetfin Poké in Westwood serves up rice, kale salad or a noodle-cucumber slaw as a  base for its bowls, which are then topped with raw fish and sauces. (Wesley Hardin/Daily Bruin)

Fourth–year sociology student, Angel Aparicio, has been riding a skateboard since he was 11 years old, and though he has no plans to skate professionally, he continues skating regularly at UCLA. (Photo illustration by Michael Zshornack/Assistant photo editor)
Fourth–year sociology student, Angel Aparicio, has been riding a skateboard since he was 11 years old, and though he has no plans to skate professionally, he continues skating regularly at UCLA. (Photo illustration by Michael Zshornack/Assistant photo editor)

Columnist Andrew Warner made bread pudding in his rice cooker and topped it off with peanut butter ice cream.  Warner used stale bread soaked in cream, eggs, sugar and cinnamon as the dessert’s base, resulting in a satisfying bread pudding that is tastier than The Study’s own rendition.  (Rachel Lee/Daily Bruin)
Columnist Andrew Warner made bread pudding in his rice cooker and topped it off with peanut butter ice cream.  Warner used stale bread soaked in cream, eggs, sugar and cinnamon as the dessert’s base, resulting in a satisfying bread pudding that is tastier than The Study’s own rendition.  (Rachel Lee/Daily Bruin)

(Rachel Lee/Daily Bruin)
(Rachel Lee/Daily Bruin)

West Hollywood's 8oz Poke restaurant offers a choice between two, three or four scoops of fish. Once added to a bed of rice, the fish is paired with two sides and unlimited toppings and sauces. (Lindsay Weinberg/Daily Bruin senior staff)
West Hollywood's 8oz Poke restaurant offers a choice between two, three or four scoops of fish. Once added to a bed of rice, the fish is paired with two sides and unlimited toppings and sauces. (Lindsay Weinberg/Daily Bruin senior staff)


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