Word: dishing
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...sobbed himself to sleep in the shower after dog racing was banned; our cyber-column was censored for several hours; and we began to feel the fallout from allegedly alleging a certain group of girls suffer from a particular health risk. [1] All this leaves us feeling ready to dish out some more advice—so gentlemen, open your Trapper Keepers (and ladies, your Lisa Frank folders) and start taking notes...
...look over the menu livened things up for a time. They offer a nice selection of dunkables for your shabu—beyond the traditional beef there was chicken, pork, tofu, and even deluxe Wagyu beef—and an array of appetizers, soups, sides, and noodle dishes, all at attractive prices. The four of us at my table ordered a couple rounds of steamed chicken dumplings, summer rolls, a beef shabu dinner with rice vermicelli, a pork dinner with udon, a noodle dish called simply Yum Yum, and two orders of sashimi. Things were looking up, we were excited...
...Mayer, executive director of Harvard University Dining Services, moved from Middlebury College to Cambridge to direct one of the country’s oldest (and largest) self-operating collegiate dining services. He sits down with FM to dish about his plans to make Harvard sustainable, forty thousand pounds of local squash, and traveling to Tokyo to talk about college cafeterias. Dying to get a taste of Mayer’s next moves? Read on, ’cause your order’s up. 1. Fifteen Minutes (FM): If you were stranded on a desert island for one month...
...Museum of Modern Art in New York City. "William Eggleston's Guide," it was called, as though he were taking you on a tour, but one prone to dwell on the sketchiest roadside attractions. In a photo by Eggleston there might be a sunbeam that sweetly anoints a full dish rack on a white sink. There might also be a dismal suburban tract house or a bunch of plastic bottles scattered across a dirt road. It was a make-of-it-what-you-will exhibition, and a lot of critics didn't know what to make of it. The Times...
...much further ahead than we are in terms of appreciation of food,” McCulla admitted. Like us, they emphasize local and seasonal food—most of Japan’s produce is locally grown. Chestnuts, pumpkins, mushrooms and sweet potatoes, in-season treats, regularly adorned every dish. McCulla observed that the students’ meals were balanced and they never left waste on their trays. And call me a cynic, but the pumpkin patch visits that HUDS sponsors don’t make me feel any greater connection to the Harvard student body. Maybe Adams dining hall...