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...Annenberg Chef Larry Houston hurries out of an evening PSLM meeting, he carries the credentials of a full-fledged member of the liberal establishment. He was involved in the Living Wage Campaign last year and represents the workers of the first-year dining hall as their Union Shop Steward. In a moment, he will become their political nemesis...

Author: By Amit R. Paley, CRIMSON STAFF WRITER | Title: Can This Man Make You Straight? | 9/27/2001 | See Source »

Edward B. Childs, Adams House chef and chief shop steward of Harvard Local 26, described war as disadvantageous to workers...

Author: By George Bradt, CRIMSON STAFF WRITER | Title: Rally Promotes Peace Despite Terror Attacks | 9/21/2001 | See Source »

DIED. JUSTIN WILSON, 87, Cajun chef and humorist for public television whose trademark expression was "I gar-on-tee"; in Baton Rouge, La. Bedecked in red suspenders, Wilson, a former safety engineer, studied his mom's cuisine as a boy, wrote five popular cookbooks and was host on such shows as Cookin' Cajun and Louisiana Cookin...

Author: /time Magazine | Title: Milestones Sep. 17, 2001 | 9/17/2001 | See Source »

Keller fell into the chef thing. A high school grad with some limited carpentry skills and not much of a plan, he was washing dishes at one of the restaurants his mother owned in South Florida. When the chef quit, she moved him to the stoves, where he mostly made burgers and sandwiches. At first, he had little interest in cooking and even fewer skills. He was about as likely to become the best chef in America as Pauly Shore--whose mother owns L.A.'s The Comedy Store--was to become the country's best comedian...

Author: /time Magazine | Title: Chef: Captain Cook | 9/17/2001 | See Source »

...eight twin-bedded cabins with attached bathrooms and hot showers. Inside the pilot's hatch is a consoling array of gadgetry, including a global positioning satellite system. And the galley is a paneled dining hall that seats 16 with a magnificent solid-wood table and, behind the stove, a chef from Hanoi. At lunch, he piles plates high with seafood bought fresh from local sampans, serving up four or five courses of fish, squid, prawns and crab, which we washed down with beer. Squeezing ourselves into the kayaks afterward became steadily more of an effort as the trip progressed...

Author: /time Magazine | Title: Getting Sea Legs in Vietnam's Ha Long Bay | 9/17/2001 | See Source »

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