With the 17th edition of the Habitat Film Festival and a Marathi theatre festival at the NCPA, the week ahead is packed with ...

Mentions of the critically endangered Yangtze finless porpoise in ancient Chinese poetry have revealed missing information about the habitat of the world’s only freshwater porpoise Almost 300 ...

But there's also Mother's Day, Stepmothers Day, Brother's Day and dozens of other May holidays, observances and notable ...

For the past five months, he has been the nation’s most prominent poetry critic, writing a monthly column that uses the Times’ interactive technology to analyze a single poem at a time.

It’s National Poetry Month this April. Is it worth celebrating? After all, poetry doesn’t seem to be doing much to alleviate the tension in our communities. Ask some of the middle schoolers I’ve ...

Famed for decadent desserts and viral souffle pancakes, Champagne Poetry’s Hawthorne Boulevard location has been an Instagrammable favorite since it opened in 2022. Now, the pink patisserie is ...

On the night of Feb. 6, she electrified a jammed-packed Institut Français d’Haïti (IFH) courtyard with her “À Corps et à Souffle,” a concert designed to uplift residents during one of Haiti’s darkest ...

Johnny Tillotson, the singer behind Sixties hits “Poetry in Motion” and “It Keeps Right on A-Hurtin’,” has died at the age of 86. Tillotson’s wife, Nancy, confirmed the news in a ...

Publishing poetry on Instagram “goes beyond writing. On social media, there's a communication, a visual, an aesthetic and an audio aspect. Of course you must have a way with words, but you also ...

Seamus Heaney Fellow, Fiona Benson, has chosen her shortlist of four for this year’s Moth Poetry Prize, and commended a further eight poems. One of the most prestigious prizes in the world for ...

Jane (Veitzman) Muschenetz, MBA ’06, writes poetry that bridges the gap between science and art. Jane Muschenetz’s poems don’t look like the sonnets you remember studying in high school English.

A soufflé may seem like a work of culinary alchemy, but it's really very easy to get right, said Tom Parker Bowles. You just have to make sure everyone is ready to eat when it emerges from the ...