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Penn’s Harrison Cook opened the bout aggressively, attacking Caputo’s legs and bringing him to the ground, but it was the Harvard competitor who wound up on top, earning two points with his quick feet. From that point Caputo did not relent. The grappler forced Cook into back-to-back pins to close out the period and easily escaped at the start of the second to push his lead to 9-0. The two wrestlers did not spend much time in neutral position, though, as the Crimson co-captain notched another takedown and transitioned into...

Author: By Max N. Brondfield, CRIMSON STAFF WRITER | Title: Injury-Depleted Lineup Can’t Hang with Ivy Foes | 2/8/2010 | See Source »

...that's the crux of the problem for the movement. If "simple" cooking ("getting out of the way" is how most chefs put it) is the best, why do you need a chef at all? Or three-star (or any) restaurants? Every chef has his story he likes to tell of eating a boiled chicken some Swiss farmer gave him once, and how perfect it was. But he doesn't measure himself by Swiss farmers. He looks at Alain Passard, whose three-star Paris restaurant treats vegetables as if they were as precious as plutonium. He looks at Japan...

Author: /time Magazine | Title: Has Chefs' Cooking Gone Too Green? | 2/5/2010 | See Source »

First, though, let's make one thing clear. The idea of natural cooking is neither new nor, really, even an idea, properly speaking. It's the way everybody in the world always cooked, which was briefly obscured for a few years in specific places, i.e., Western restaurants in the 19th and 20th centuries. And not even for all of that time: by the 1970s, the so-called fresh-food revolution was on, and Alice Waters was serving statement salads at her influential California restaurant Chez Panisse. The idea got bigger and bigger and won the hearts of Gen X chefs...

Author: /time Magazine | Title: Has Chefs' Cooking Gone Too Green? | 2/5/2010 | See Source »

Start the fun early by testing your taste buds at the “Some Like It HOT Chili Cook-Off” on Saturday afternoon. On Sunday, leave your JCR TV behind for a more festive atmosphere and watch the Super Bowl at Tavern in the Square, complete with free wings at halftime...

Author: By BETH E. BRAITERMAN, CRIMSON STAFF WRITER | Title: Get out! | 2/4/2010 | See Source »

...sense of social and political captivity? The closest rival Lost has in Iran is Prison Break, a TV series that had only a moderate following in the U.S. Before that, there was Jewel in the Castle, a melodrama from South Korea about a young girl working as an indentured cook in the royal kitchen of an ancient monarch who manages to free herself after a lifetime of struggle. But Lost and its mysteries appeal even more strongly to Iranians. "In Iran, people are drawn to stories that are unpredictable," observes Masoud. Sometimes to excess: it is not unheard...

Author: /time Magazine | Title: Iran's Secret Obsession: Getting Lost in Tehran | 2/4/2010 | See Source »

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