Since 1923 • For a greater Loyola

The Maroon

Since 1923 • For a greater Loyola

The Maroon

Since 1923 • For a greater Loyola

The Maroon

    Editor’s Note

    Editor-in-Chief Kaitlin Riley enjoys chocolate ice cream from Creole Creamery.
    The Wolf
    Editor-in-Chief Kaitlin Riley enjoys chocolate ice cream from Creole Creamery.

    For some reason, you picked up this issue of Wolf Magaine. Maybe you liked the cover, maybe you wanted to catch up on campus happenings, maybe you thought it was The Maroon and are sorely disappointed. Maybe you’ve been reading The Wolf twice a semester since your freshman year. Maybe you have some expectations, and maybe you don’t.

    My hope is that you’re able to leave those expectations at the front door and open your mind to a new magazine.

    Major changes in Wolf Magazine’s infrastructure have resulted in a different type of magazine. From our nameplate to our content to our design layout, this is certainly a different kind of Wolf, and we couldn’t be happier.

    That being said, our sincerest hope is that you enjoy the next 30 pages. We’re still finding our way in the vast world of magazine making, but we’ve created a product we’re proud of and we’re excited to share it with the Loyola community. I encourage you to get out there and try some of the restaurants and other businesses we’ve featured. I encourage you to get involved to help protect and restore our coast here in Louisiana. I encourage you to find your own silver lining when life here sometimes gets rough; find a part of Loyola that’s your own favorite thing.

    So enjoy the magazine, readers. We’ll be back in November with tips and tricks to navigating New Orleans nightlife. Until then, check us out at www.thewolmag.com, on Facebook under ‘The Wolf’ or on Twitter @TheWolfMagazine.

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