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The Independent Student Newspaper at Boston University

The Daily Free Press

The Independent Student Newspaper at Boston University.

The Daily Free Press

The Daily Free Press

Things to do this week in Boston: March 24-30

By Priyal Patel March 23, 2025

Free Climbing Equipment Rentals for FitRec’s 20th Anniversary  Starting Monday, March 24 from 5 p.m.-10  p.m.; 915 Commonwealth Ave, Boston In celebration of FitRec’s 20th Anniversary, all...

The cast of Boston University on Broadway’s “Alice by Heart” during the song, “Down the Hole.” The show was held at the Agganis Arena Student Theater March 20 to 22 in a sold-out run. HOLLY GUSTAVSEN/DFP PHOTOGRAPHER

BU On Broadway’s ‘Alice by Heart’ makes audience mad with wonder

By Lauren Albano, Campus Co-Editor March 23, 2025
On the surface, “Alice by Heart” seems like an affectionate character adaptation of a beloved children’s classic. But once you go down the rabbit hole, it’s a gut wrenching exploration of madness, grief and courage.
Hannah Shanefield performs with the Vivaldi Orchestra for White Snake Projects’ Sing Out Strong concert March 14. The Sing Out Strong concert series features local community members performing pieces about activist topics. COURTESY OF WHITE SNAKE PROJECTS

White Snake Projects, Boston Music Project host concert bringing opera and activism into harmony

By Mohan Zhang March 21, 2025
Music has become a powerful voice to express the fight for the environmental crisis. Local Boston music groups have combined performance with activism in an effort to empower younger generations.
The band Cut the Kids in Half. Cut the Kids in Half released its debut album Jan. 31. COURTESY OF KYLIE MORGAN

Boston students form Cut The Kids In Half, release debut album “What We Became”

By Brian Chan March 19, 2025
Ever since they were kids, brothers Charlie Silver, a freshman in Boston University’s College of Engineering, and Jack Silver, a sophomore majoring in writing, literature and publishing at Emerson College, listened to the lyrics and guitar sounds of artists like Bob Dylan, The Strokes and Leonard Cohen.
George Mendes, executive chef of Amar restaurant in Back Bay, and a child with Make-A-Wish. Mendes hosted a fundraiser dinner for Make-A-Wish Massachusetts and Rhode Island Feb. 25 in the Raffles Boston hotel in Back Bay. COURTESY OF DALIA SADAKA

Boston-based Executive Chef George Mendes hosts Make-A-Wish fundraising dinner

By Mary Goetz March 5, 2025
George Mendes, executive chef of Amar restaurant in Back Bay, joined his two passions —  cooking and giving back — to host a fundraiser dinner for Make-A-Wish Massachusetts and Rhode Island Feb. 25.
The cast of Stage Troupe’s “You’re A Good Man, Charlie Brown,” performing the show. The production ran between Feb. 27 and March 1 in the Student Theater at Agganis Arena. COURTESY OF ANNALISE ILG

Stage Troupe brings tale of friendship and happiness to life in “You’re A Good Man, Charlie Brown”

By Kavitha Koshkarian March 3, 2025
The famous “Peanuts World” was brought to life by Boston University’s Stage Troupe’s exquisite adaptation of the 1967 Broadway musical production “You’re A Good Man, Charlie Brown,” which ran from Feb. 27 to March 1 in the Student Theater at Agganis Arena.
Award-winning ventriloquist Susan Linn and her puppet Audrey Duck. Linn performed her comedy show “WHAT THE DUCK?!?” at the Puppet Showplace Theater Friday and Saturday. COURTESY OF PUPPET SHOWPLACE THEATER

‘Watching Kermit the Frog’s PG-13 restrictions get torn off’: Susan Linn’s ‘WHAT THE DUCK?!?’

By Ellen Dong March 3, 2025
Performing a stand up comedy puppet show sounded unreal before attending “WHAT THE DUCK?!?” — but what was more unreal was having a puppet deliver political satire on the United States.

Things to do this week in Boston: March 3-9

By Priyal Patel March 2, 2025
Things to do this week in Boston: March 3-9
Aidan Close as Scorpius Malfoy in “Harry Potter and the Cursed Child” at Emerson Colonial Theatre. Close is a Boston University alum who has been acting in this role since the North American Broadway tour of the show started in September. COURTESY OF MATTHEW MURPHY

CFA graduate Aidan Close enchants as Scorpius Malfoy

By Elaina Fuzi February 28, 2025
As opening night ended and the cast finished their bows, a photographer climbed one of the Hogwarts staircases while it slid on stage. The cast of “Harry Potter and the Cursed Child” all get into poses and hundreds of audience members turn on their phone flashlights.
Danny Bryck (left) and Minou Pourshariati (right) in a performance of “The Fig Tree, and The Phoenix, and The Desire to Be Reborn.” The show, which was written by Boston University master’s student Isabelle Fereshteh Sanatdar Stevens, will run at the Boston Playwrights’ Theatre from Feb. 20 to March 9. COURTESY OF BENJAMIN ROSE PHOTOGRAPHY

‘The Fig Tree, and The Phoenix, and The Desire to be Reborn’ reimagines what has been into what could be

By Ellen Dong February 26, 2025
A story of history and mythology meets 1980’s Iran in Boston University playwright Isabelle Fereshteh Sanatdar Stevens’ latest play “The Fig Tree, and The Phoenix, and The Desire to be Reborn,” which is showing at the Boston Playwrights’ Theatre.
Finneas plays the guitar at his concert. Finneas stopped at MGM Music Hall at Fenway on Friday as a stop on his “For Cryin’ Out Loud!” tour. COURTESY OF MURIEL MARGARET

REVIEW: Finneas steps into his own spotlight at MGM Music Hall

By Priyal Patel February 26, 2025
As Finneas settled in front of the piano, the first somber notes of “Starfucker” echoed throughout the venue. The dark blue lighting put a spotlight directly on him, just as the song spotlighted his vocal talent and ability. 
Chef Ryan Scanlon. Scanlon attended the Boston University culinary program and competed on season four of Next Level Chef, where he will make his first appearance 
on Feb. 27. COURTESY OF RYAN SCANLON

On another level: Former BU culinary student competes on cooking show hosted by Gordon Ramsay

By Kayla Baltazar, Managing Co-Editor February 25, 2025
As a freshman in high school, Ryan Scanlon started cold calling restaurants, trying to see if he could land a job in the kitchen. He had no professional training experience — he mostly cooked for family businesses. 
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