Word: bread
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Dates: during 2000-2009
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...monitors her company’s production via phone and e-mail from her dorm room in Mather. She recently enlisted her younger sister Athena, currently a design student in New York, to help out with the complete re-design of the company’s signature bread bags. Poilâne describes her devotion to her bread as “extremely passionate,” and takes pride in her active role in the company’s operations. She returns to Paris every four to six weeks for meetings, and spends her summers in France. Poil?...
...strictly Cabot-only; each student given a Festivus pin they had to wear in order be admitted (though the pins read 2005). Rachel M. Douglas ’09, who is also a Crimson editor, gorged on two servings of macaroni, four pieces of cornbread, two pieces of sponge bread, one samosa, two and a half cannoli, three bites of baklava, a scoop of sorbet, four pieces of chocolate, eggnog, and one carrot. Her roommate Angelica W. Nierras ’09 was busy finishing her fifth plate. While eating a lot isn’t an essential component...
...percent electoral plurality, amid allegations of massive voter fraud that would later prove true. Allende turned Chile’s economy on its head, putting thousands out of work and home and expropriating the assets of the poorest of Chileans, who were left to stand starving in Soviet-style bread queues. Bands of revolutionary guerillas roamed the countryside, mercilessly evicting Chilean peasants from their land...
...revolution." Allende was accordingly condemned by the legislature, the judiciary, and three former presidents (including Eduardo Frei, a Marxist and former supporter of Allende) for his abuses. Finally, with many certain that a coup was inevitable given the hyperinflation (a paycheck from one week could not even afford bread in the next week), starvation, recession, and extreme civil unrest, General Augusto Pinochet took power on Sept...
...Many chefs also enjoy concocting endless riffs on basic breakfast foods like bread and eggs. "Bread goes with anything," says Keller, and "egg is the only protein that you use 24 hours a day in a savory and a sweet." That versatility explains why pain perdu - an authentically French version of French toast - makes a regular appearance on the French Laundry menu. But it's never ordinary. Cooked with bone marrow, tomatoes or truffles, it is hard to recognize as a variation on French toast in the first place. Other New York chefs' inspired takes on morning food range from...