Crazy Legs Conti sits in his apartment and leans toward the camera
Crazy Legs is still hungry
Published Spring 2023
JHU alum and legendary speed-eater Crazy Legs Conti admits he is not ready to "hang up the esophagus," so to speak. But competitive eating might really be just a colorful diversion for him. "My goal has always been to take what I learned at Hopkins and live off my creative endeavors in writing, film, and TV," Conti says. / Johns Hopkins Magazine
Colorful illustration of a person eating a bowl of noodles
SPRING 2023
More from our most recent issue

Tuck into the Spring issue for a delicious buffet, which serves up a collection of stories and essays that mix fun and serious with a secret Johns Hopkins sauce

An illustration of a drink
School spirits
Published Spring 2023
Classically trained tenor Brendan Dorr, Peab '03, offers readers a custom JHU cocktail to sip while reading this themed issue / Johns Hopkins Magazine
An older woman spoonfeeds her granddaughter black beans
A recipe for health in Guatemala
Published Spring 2023
A nutrition project being implemented by Jhpiego, a Johns Hopkins affiliate, aims to reduce maternal and infant deaths in Guatemala / Johns Hopkins Magazine
A cover of the book Eat & Flourish
Food for thought
Published Spring 2023
In her groundbreaking book Eat and Flourish, journalist Mary Beth Albright illuminates how food has the power to literally nourish your mind / Johns Hopkins Magazine
An illustration of meat
I'll have the 3D-printed ribeye, please
Published Spring 2023
Using 3D printing technology, an assistant professor in the Whiting School aims to produce the perfect plant-based meat / Johns Hopkins Magazine
Hamilton Goss
The dish on JHU Dining
Published Spring 2023
As the architect of Johns Hopkins' new university-operated dining program, Hamilton Goss has worked with his team to develop over 800 recipes to meet the needs of Homewood campus students—all in his first year on the job. / Johns Hopkins Magazine

ALUMNI