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After witnessing these strong performances, as well as the efforts of Cao, Norton, Tachibana, and freshman Sophie Chang??all of whom are ranked among the top 15 players in the Northeast—Harvard looks to repeat as Ivy League champions this spring season. The players acknowledge that this goal will not materialize without hard work...

Author: By Aparajita Tripathi, CONTRIBUTING WRITER | Title: Women's Tennis Splits in California | 3/21/2010 | See Source »

...Chang??s individual victory was her first since Feb. 14 against Princeton...

Author: By E. Benjamin Samuels, CONTRIBUTING WRITER | Title: Harvard Ends Slide With Win Over UCF | 3/8/2010 | See Source »

...rest of the Crimson took Chang??s example and fed off her performance...

Author: By Eric L. Michel, CRIMSON STAFF WRITER | Title: Young Harvard Trounces Eagles | 2/8/2010 | See Source »

...languid, shadowy images and tortured characters, the overall effect is diluted by excessive length (158 minutes) and lack of development. Taiwanese director Ang Lee, known for “Brokeback Mountain” and “Crouching Tiger, Hidden Dragon,” adapts Chinese author Eileen Chang??s eponymous short story with exquisite artistic balance, but the film’s visual density simply cannot compensate for its paucity elsewhere. Set in Japanese-occupied Shanghai and Hong Kong during World War II, the film spans the four-year attempt of a Chinese student drama group...

Author: By Erin F. Riley, CRIMSON STAFF WRITER | Title: Lust, Caution | 10/5/2007 | See Source »

...Bobby Flay’s were good and a different creative take—an orange glaze with cinnamon inside—whereas [Chang??s] were more traditional, with a caramel glaze and roasted pecans and raisins inside,” Meites said. “I think flavor-wise both were very good, but in terms of quality of dough and overall balance between flavor, presentation, and what you would imagine the ideal sticky bun to be, Joanne won out over Bobby Flay...

Author: By Margot E. Edelman and Laurence H. M. holland, CRIMSON STAFF WRITERS | Title: Harvard Grad Throws Down in Kitchen | 5/1/2007 | See Source »

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