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...flinch even a bit as he sits in Winthrop House dining hall. Light more intense than 10,000 suns is incandescing behind his sealed eyes, but he feels no pain. Only a sweet whiteness lies within his head. It overwhelms his thoughts, taking them away from exams, the dish of brown ice-cream melting on the table before him, and his father's plea that if he must give any money to a 15-year-old guru, he should turn over income only and keep his capital intact. Ted Chadwick has "had Knowledge" for over a year...

Author: By Mark C. Frazier, | Title: Gurus and Yogis and Meditators Bring Students Peace and Love | 6/14/1973 | See Source »

...most part, Nixon and his advisers seemed determined to ride out the squall without taking one of their sudden, celebrated zigs in policy. In fact, the only thing they seemingly wanted to change was the nation's eating habits. After the President had endorsed fish as a "patriotic" dish and Federal Reserve Chairman Arthur Burns picked cheese, last week COLC Deputy Director James W. McLane jokingly came up with the ultimate meat substitute: abstinence. "Eat a little less," he advised...

Author: /time Magazine | Title: INFLATION: The Shocking Rise in Prices | 4/2/1973 | See Source »

...Richard Nixon, saying, in effect: "O.K., Mr. President, since your answer to high food prices is to be patient and wait for lower ones, let's hear what you eat." The White House dutifully mails back recipes for some of the Nixon family's favorite low-budget dishes. Few involve any kitchen wizardry that is likely to tax Presidential Chef Henry Haller's Swiss culinary education. Daughter Tricia Nixon Cox is fond of a fowl dish that is glopped up with two cans of cream of chicken soup, and the First Family's "Continental salad...

Author: /time Magazine | Title: The Nation: Mmm, Mmm Good! | 4/2/1973 | See Source »

Currently, Hemispheres is the only Persian restaurant in Cambridge. Its menu is composed of a variety of mysterious sounding dishes mostly concocted of lamb, rice, syrian bread, eggplant and a wide variety of Middle Eastern spices--though the food isn't so spicy that it cannot be handled by the average Cambridge palette. A few Cambridge staples such as roast beef sandwiches are also on the menu, but the most popular dish and the house specialty is its lamb shishkebob...

Author: By Nick Lemann, | Title: The Spice of Life | 3/23/1973 | See Source »

...shishkebob itself benefits from fresh lamp and careful preparation. The portions could have been bigger, but the dish was well spiced with green peppers, tomatoes and onions. It is usually served with rice-pilaf. Baklava, a Greek-Turkish pastry filled with walnuts, is lighter and less syrupy at Hemispheres than at most places, and makes a good dessert...

Author: By Nick Lemann, | Title: The Spice of Life | 3/23/1973 | See Source »

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