Word: autumns
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...down the sidewalk. It used to be really funky, with really funky cafes and stuff, but I think that the rents got so high, so all these stores moved in. You wouldn’t believe this place ten years ago.”Nevertheless, Harvard Square on warm autumn nights radiates a festival-like climate that’s hard to resist. It remains a prime performance location.“There are nice people,” says Podobry. “There are nice girls walking by. It’s a good atmosphere for performing...
...losing-spectacularly, with such garish determination that it brought to mind... the 1962 Mets. I embraced the ugliness of the slide, the entropy-propelled avalanche of awfulness. Well, maybe I did suffer a little. But it was a cathartic temps perdu suffering. Immaturity restored, I can now spend the autumn spitefully, rooting against the Yankees, awaiting the false promises of spring...
...modern leadership,” Kuzovkov said, referring to the collaboration of people from a range of different backgrounds. “This is how I believe the world is going to evolve pretty soon.” Over 200 people attended the event. They were treated to an autumn-themed reception following the formal ceremony and unveiling, complete with gold, bell-shaped cookies that covered with icing spelling out “HBS 1908-2008.” Harvard’s 17 other Danilov bells will remain in Lowell House until Commencement in June, when they will sound...
...autumn breeze and crunch of falling leaves can mean only one thing: it’s the season for birdwatching...and of course, a new class of freshmen overtaking the yard. Take out your binoculars and see if you can spot all of the following supple young species, trying oh-so-hard not to look like members of the class of uh-leven. 1)Clumpus Getoutera: Traveling in packs, this species moves from house to house in search of nourishment. Their primary activities include lurking in courtyards and asking where various buildings are located. Often led by one (hot) female...
...most, Harvard fall brings to mind midterms and e-Recruiting. For at least one student of the past, however, autumn was the time to pick up a fresh pheasant at Savenor’s, carry it to Adams House, and roast it whole in the House masters’ kitchen. This practice may have medieval feast written all over it, but the pheasant roaster was the modern-day Michael Pavloff ’88, one of the handful of former and current Harvardians who view food as a potentially full-time endeavor. A former champion of amateur cooking, Pavloff says...