Word: ating
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...save effort, staving off multiple Harvard advances with the help of some good fortune. Midway through the first, the Crimson nearly took a 3-0 lead when a shot from freshman forward Liza Ryabkina deflected off the left post.With Plenderleith holding Harvard to two goals, the Raiders slowly ate away at the Crimson’s advantage. At 13:11 in the first period, forward Beth Rosenberg sailed the puck past Harvard sophomore goalie Christina Kessler. Forward Jessi Waters tied the game for Colgate with the only score of the second period. With the comeback, the stage...
...first memory is of my parents biting it off for me at my third birthday party. Of course, that was probably a waste of time and pizza anyway, as the slice was quickly abandoned in favor of a pink-frosted cake decorated with a ballerina. Nonetheless, my mom dutifully ate the point for me, my grandma commenting that such maternal behavior was necessary—her little granddaughter “ate like a bird”—my father looking on a little disdainfully and a little lovingly. When I was in elementary school, before my parents...
Whether the students ate chips before or after sardines or chocolate, it made no difference. Rather, eating a potato chip was an experience unto itself. "It's the taste of that crackily, greasy, salty, crunchy, fried potato flavor - it's the consuming experience you're having and your attention collapses on this moment," says Gilbert...
...potato chips. As in the other experiments, one group of students was asked to eat the chips and other foods, and another was asked to imagine doing so. Only this time, two more groups were asked to eat - or imagine eating - to the beat of a metronome. Those who ate at a normal pace - one chip for every 15 seconds - came to the same misguided conclusions as other students: predictions did not correspond to their actual levels of enjoyment. Yet those who ate chips more slowly, one every 45 seconds, had very different results. Their forecasts were almost completely accurate...
...reality we consume food—particularly red meat—at bargain prices, if you consider the negative externalities involved in its journey from pasture to plate. Imagine that quarter-pound of brisket you ate last night: a widely quoted recent study in the Animal Science Journal shows that the carbon footprint of that beef is 4.11 kilograms, the amount released in about ten miles of driving in an average American car. What if you and thousands of others at Harvard took just a tenth of a pound more brisket than you managed to eat—you might...