Monday, February 11, 2019

Brain Stew: UMSL’s Most Underrated Publication

by Raghd Alyatim

UMSL’s campus is vast and has many ways to become involved.
What many people don’t know is
that besides “The Current,” UMSL has another publication, “Brain Stew.” “Brain Stew” is not your average publication. It is an uncensored, freethought, and commentary publication headed by the Pierre Laclede Honors College. The best part? Anyone can submit. Even you! “Brain Stew” features many different categories, such as the understew (opinion section), meme corner, music reviews, poems, mad libs, short stories, event ads, comedy, and fiction! You name it, it is probably there. I reached out to the editors, Anthony Deluvia and Nicole Gevers, to help me describe “Brain Stew:”


“We are very excited for the future of 'Brain Stew.' The past editors and contributors have set us up for success, but we want to carry that success to a new level. We might be small, but 14 issues a semester with an average of 15 pages per issue is an impressive feat we want to boast at NCHC. Keep on the lookout for more great things (and awards).”

- Anthony Deluvia

“While 'Brain Stew' typically takes on a quirky and humorous tone, we encourage people to submit all types of work - poetry, photography, short stories, op-eds, drawing, or literally anything else they
can think of. I think the diversity in the types of works we receive, and our style of publication is very unique and makes 'Brain Stew' something that a wide audience, even outside of the Honors College, can enjoy and be a part of. It's awesome to talk with people who enjoy and look forward to new issues of 'Brain Stew' and want to be a part of the publication. It really makes being an editor a rewarding and fun role to be in.”

- Nicole Gevers

It was nationally recognized as best newsletter in 2017 and 2018 by the National Collegiate Honors Council (NCHC). “Brain Stew” has been a long-standing Honors College tradition and I hope it continues to be so. I have read “Brain Stew” for almost two years now, and it continues to put a smile on my face to this day.