Word: cooke
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...entrance examination while children of workers and peasants got in with 60%. ''This is unfair!'' I had exclaimed at the time, indignant that my child was being discriminated against. ''But Mommy,'' said Meiping, ''the teacher told us the children of workers and peasants have to do housework or cook the evening meal after school, and their parents can't help them with homework. The treatment I get is fair if you consider all that.'' She had learned to be philosophical at a young age. ( Because my daughter had to try harder, she did well. In middle school...
...household in Argentina employed two immigrant domestic workers: one to cook and one to clean, a common phenomenon in Buenos Aires, where labor is cheap, especially foreign labor. My host mother happened to mention one day that she discouraged Julia, the cook, from working as many hours as Lourdes, the cleaner. Julia, a Nicaraguan who never completed high school and has difficulties understanding the thick Argentine accent, cannot read written directions and is easily confused by regional differences in Central and South American vocabulary. One night, for instance, she was sent out to the grocery store to buy palta (avocado...
...Think of it—most college students in this country do live off-campus and learn how to sign a lease, pay rent, cook, clean, and fix a leaky faucet sooner than most Harvard students do,” Julia G. Fox, assistant dean for life skills curriculum development at OCS, wrote in an e-mail...
Other classes offered include “Money Made Simple,” “Health Care After Harvard,” and “Cooking Skills for Clever Scholars.” Participants will learn how to cook their own meals, care for their cars, and operate their radiators. A full schedule of the classes is available under “For Students” at ocs.fas.harvard.edu...
...current ubiquity of the runny egg, however, isn't just due to Spanish influences and the greenmarket movement, which fetishizes purity and simplicity. It benefited from the other major 21st century food trend: high-tech cooking equipment. There is a quiet tug-of-war going on in restaurant kitchens between Luddites and chemists, with chefs pretending to be both--pumping locally grown organic raspberries into foam with a canister of nitrous oxide. But I think you need to pick sides. Either you want to mess with stuff, or you don't. And the egg--in its wimpy little shell...