ReCooperate was a weekend-long interdisciplinary event hosted by
Professor Eric Lima, Ruchi Patel (ChE ‘18), and Irisa Llana (Arch ‘21). There were structured activities hosted by student groups as well as free time to socialize with students and faculty. Above, the Cooper Dramatic Society hosts an improv session Saturday, March 25. Below, Ben Park (CE ‘18) of the Culinary Club shows off his cooking skills earlier that day. Photos by Irisa Llana (Arch ‘21).
Above collage and model by architect Diane Lewis found in her 2007 book Inside-out: Architecture New York City published by Charta Books. The image on the left has been altered by the author.
By Austin Richard Mayer (Arch ‘18)
As a preface, I want to note the hyperactivity of the oversized urban characters of Astor place. Specifically, the boxing of Peter Cooper, the disappearance and reappearance of The Cube, the inflation of the Koons’ ballon dog, the running of Haring’s green man, the spinning blue wall of bikes and the resurrection of Hejduk’s Suicide Houses. As interior and exterior, Astor Place is an urban theater operating on a few scales: We find ourselves at a possible intermission of an urban drama written centuries ago.
By Padraic McAtee (ME ‘19)
Some of you engineering types should have learned about Fourier transforms. Some of you might even know that they can be done quickly in what are called fast Fourier Transforms (FFT). But I bet you didn’t know how FFTs are used everyday in finance to find the value of an option. We will keep the math to a minimum for the purposes of this article.
Buildings and Grounds worked tirelessly to clear snow over spring break. Shoveling the sidewalks was “a real challenge,” said Carmelo Pizzuto, Director of Facilities, who provided the photos.
By Gabriela Godlewski (CE ‘19)
The Society of Women Engineers (SWE) at The Cooper Union is collaborating with supportive faculty members in order to introduce a forum at Cooper. The forum, called “Let’s Talk,” aims to increase conversation about the experience of women at Cooper as well as in the engineering workforce. The forum aims to offer support and advice to those who need it and could provide learning opportunities for those who want to know more about what their female colleagues experience daily.
Photo by Wentao Zhang (ChE ’19)
By Olivia Heuiyoung Park (ME ‘19)
Chewy, round black balls with hot or cold drinks. Thick Straws. Boba was first invented in the 80s in a restaurant called “chun- shuiˇ tangˊ” in Taiwan. Coming from the west coast, the word “boba” is more familiar and correct to me than “bubble” tea or even “pearl” milk tea. My Taiwanese friends tell me, however, that all three names are perfectly acceptable. “Pearl” milk tea is the literal meaning of “bubble” tea, “bubble” tea has pretty old usage, and “boba” is a slang that translates to “big boobs” because the drink was advertised by an actress in Hong Kong with large breasts.
Most of the shops here in NYC called these drinks with the drink name + “tapioca” which I wasn’t really used to ordering because I always ordered “boba.” That’s when I heard about “Boba Guys,” a San Francisco based local shop founded by two friends, coming to East Village. I knew there was one in Clinton Street, but it was too far and I never really had the chance to go after visiting their second pop-up at Tea People at the Lower Manhattan HQ (LMHQ) back in October 2015. I instantly fell in love with Boba Guys then despite their limited menu of 3 drinks, as their tapioca was chewy and their drinks were just perfect. Every time I went and ordered a drink with tapioca in one of the abundant shops near Cooper, I craved and missed Boba Guys’ perfect drink.