Word: brighamism
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...this column, I promise), I was on cloud nine, albeit one made of alfalfa sprouts and arugula greens. I was a guest of Mollie Katzen, the celebrated cookbook writer and advisor to the Harvard University Dining Services. Dr. Kathy McManus, the Director of Nutrition at Brigham and Women’s Hospital, was my chauffeur and confidante. The rock star of baked goods, Mark Furstenberg, served as my bagel research paper advisor. Dr. Walter Willet, the most cited nutritionist in the world, and his equally illustrious contemporaries were my dinner companions. I was home yet tongue-tied with awe. After...
...shooting 76 and 77, respectively. Saturday had much nicer weather and the Crimson continued to roll. Balmert shot a 71, the lowest single-round score in the tournament by three strokes. Balmert entered the day in 14th, but her remarkable third round sent her roaring into fifth place. While Brigham Young University took first overall, solid second and third-round performances allowed Harvard to finish above the other Ivy League schools. Yale finished third, but was well behind the Crimson, tallying a total score that was 23 shots higher than that of Harvard. And while this is also the first...
...student opinion toward menu changes, broader program adjustments, and sustainability, according to committee chair Karen R. Cosgrove. In speaking with students in dining halls since Wednesday evening, many of the council members found that students prioritize food quality over sustainability, according to council member Dean A. Wright, director of Brigham Young University Dining Services. “Sustainability is definitely an ideal we should be striving for,” said HUDS Student Advisory Council member Peter G. Bacon ’11. “But quality should be our primary goal when dealing with HUSDS...
...they willing to give up and get? What’s important to them?” In response, many students emphasized the importance of food taste, quality, nutritional value, and appearance—leaving sustainability as a lower concern, said council member Dean A. Wright, director of Brigham Young University dining services. Wright added that the council seeks to bring together individuals from a diversity of backgrounds who can offer the widest range of perspectives on student dining. “We all care about you having a great experience, and we all bring different perspectives...
...This guy” was Michael W. Halle, the director of the Surgical Planning Laboratory at Brigham and Women’s Hospital and a Harvard Medical School (HMS) instructor in radiology...