Word: buzzed
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...despite the intellectualism, the Rousseau references, and the mass-critical acclaim, Bartlett failed to “cash in” on the buzz (as if such things even hold monetary values). And though he did reach annual sales of $6 million—substantial for a relatively small and niche label—the revenues were hardly comparable to the one-man tour de force efforts Mr. Bartlett was routinely exhibiting...
...jackets get thicker, and schoolwork begins in earnest, we also observe two changes in color: the leaves, which turn from green to red and yellow, and the CVS candy aisle, which turns first to orange and then to green and red.If we’re to believe the recent buzz about eating locally and seasonally, the progression of seasons should be accompanied by more pronounced changes in our diet—perhaps more butternut squash. As it is, the only edible indication of our tilting away from the sun is the repackaging and reshaping of that most artificial of foods?...
Following the University’s decision to bust the booze budget, FM figured that some socially imprisoned youngsters would be in dire need of a cheap new way to get that Friday night buzz. Under these lock-down conditions, we thought it would be appropriate to take a cue from real inmates and present the official recipe for “Harvard Hooch,” FM’s version of prison rotgut. Sure, it might taste like sewage, but who cares? It’s free. You can get all the ingredients you need right...
...Jewish impulses—that the tribe is speaking through me—but when I think about Harvard basketball under Coach Amaker, I see it. That blessed land of milk, honey, and Southwest Regionals: the NCAA Tournament.I’m not going to call it a buzz around campus—ask 10 Harvard students who Tommy Amaker is, and see if three could give you the right answer. But call it a faint murmur, echoing from a small desk looking out over Lavietes Pavilion.I sat with new Harvard men’s basketball coach Tommy Amaker last...
Perhaps the most whimsical performance of the evening came from Blumenthal, considered a pioneer of so-called molecular gastronomy. First came the conch shells, which servers placed on the table in front of each guest. Inside was an iPod Nano. Then came Blumenthal himself: tall, beefy, with a buzz-cut. "The idea is," he told the assembled foodies, "if you bite into something, and you put on music, the crispiness is accentuated." OK. So the diners - retirees, corporate execs, lawyers and thin blondes in five-inch stilettos - went along for the ride and slipped on the headphones. Next came...