Word: batterer
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Dates: during 2000-2009
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...been eating in Harvard’s dining halls for the past month, you’ve probably noticed something afoot. Food items have started to vanish. Thigh meat has replaced breast meat in chicken dishes. Wedge tomatoes have been added to substitute the cherry tomatoes. White batter products have replaced whole-grain waffle batter and pasta. In response to higher food prices, Harvard University Dining Services (HUDS) has begun to phase out several menu items in favor of cheaper, less healthful alternatives. Given the way that HUDS’ budget is determined, its constraints are understandable. The board rate...
...addition, HUDS has been replacing whole-grain waffle batter and pasta with white-batter products...
...through her restaurant stint, McCulla picked up two other night jobs: working for a pastry chef and doing culinary research for the food writer Joan Nathan. For one, she scaled batter and dough, working the 35-pound mixer and experimenting with decorating. For the other, she dove into 14th century French cookbooks looking for the origins of foie gras. (Turns out it may be a descendent of Kosher meat preservation techniques...
...blog and with Wallace, Clemens was righteous and restrained. It was a fine performance--for a control pitcher like Greg Maddux. But Clemens' forte was always power: throwing a 95-m.p.h. fastball that could depilate a batter's eyebrows. That was the Clemens on display at his Jan.7 press conference. Staring down reporters with the same intensity he lasered at Mike Piazza in 2000 (just before he beaned him), Clemens played the tape of a recent 17-min. phone call he'd had with McNamee. For revelations, this was no Watergate tape; neither side admitted to lying...
...self-trained illustrator who specializes in pen on paper. His notable works include Alien Fighting Dragon as well as the epic Robot Dragon. His work has been displayed throughout eastern Nebraska, most notably, on the refrigerator of Steve Batter, who “normally doesn’t put stuff on the fridge.” Catch his latest masterpieces every Tuesday, right here in The Harvard Crimson...