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...Square property holder—listened as a group of students chosen by Undergraduate Council President Rohit Chopra ’04 discussed the strengths and weaknesses of the array of businesses that students frequent in the Square. The group met over dinner at John Harvard’s Brew House in the Harvard Square Garage, which Trinity Property Management owns...

Author: By Nathan J. Heller, CRIMSON STAFF WRITER | Title: Students Discuss Square Business With Developer | 8/1/2003 | See Source »

Several of the students present agreed that restaurants such as John Harvard’s Brew House, which has seen about 10 years of success, were popular among student because they generally card individual customers at the table rather than at the door, allowing underage and drinking-age students to eat together...

Author: By Nathan J. Heller, CRIMSON STAFF WRITER | Title: Students Discuss Square Business With Developer | 8/1/2003 | See Source »

...There's a "microbial supplement," to help digestion, and Uddermint, a cream made with peppermint oil for soothing sore teats. At his feet is a jug of aloe-vera juice, which he'll shoot down a cow's throat to help relieve stress. That morning he whipped up a brew of rice water, garlic, salt and beef bouillon to treat a calf with diarrhea. To go organic, he says, "you have to be open-minded. Fear is what holds a lot of people back. Fear of change...

Author: /time Magazine | Title: Agribusiness: A New Cash Cow | 7/14/2003 | See Source »

...skin was human collagen, served up under the brand names CosmoDerm and CosmoPlast. But it is hardly the most exotic substance being shot into women's faces these days. More than half a dozen "dermal fillers" are already available on the U.S. market or may be soon--a witches' brew of injectables that includes cow collagen, liquid silicone, plastic microbeads, synthetic bone and the ground-up skin of human cadavers...

Author: /time Magazine | Title: Beyond Botox | 5/19/2003 | See Source »

...Enjoying sake properly employs all the senses. First, listen for a clear, springlike glug as it is poured. Next, look for clarity, sheen and color in the liquor. Then sniff the brew for its bouquet and personality. Taste for all those things, and feel it swell going down. Come to think of it, you don't really need cherry blossoms...

Author: /time Magazine | Title: Going with the Grain | 5/19/2003 | See Source »

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