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New bottle

18/01/2018

This morning it was there for everyone to see: Cursor has launched its new website. Old wine in a new bottle, you are no doubt thinking. But now that we have ditched the old bottle (the newspaper), the editorial team is working hard on the new wine production and serving it up.

Today our 'go live' got off to a stormy start, quite literally. For the past sixty years Cursor has been a presence at our university, going by different names at different times. On paper, in various formats and with varying frequency. The red displays are still in place, but they will no longer be filled because our days in print are over.

Did it spark some tension, letting go of paper and switching to online only? It most certainly did, but the editorial team has had time to get used to the idea, and now we hope to help students and employees embrace the new format.

It gives us the chance to move more often among you at the university, and to find the news wherever it is happening. On the campus and in the buildings. We will become an increasingly familiar sight in the coming year.

Great change and work pressure

Is there still a need for an independent news medium at TU/e? Within an organization that is undergoing great change at all levels and where work pressure is endemic, that question answers itself. So bring us your story, the news of your success or an opinion that you are keen to share and discuss with others. Because by keeping the lines open in all parts of the university, and between students and staff, we can find out what is going on, as well as what is going well and can be done better.

Let Cursor be the forum that helps makes this happen and spreads this message. But also be sure to enjoy the work of our columnists and the longreads, in which we explore a subject in depth and present it appealingly. And if you are keen to know what is happening on and around the campus, take a look at the Events page.

In short, don't be blown away by our new bottle (site) and relish our exquisite new wines, which we'll also be serving up every day via our social media channels.

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