Word: feedback
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...package of mix-about half the price of the manufactured product. Says POW! Entrepreneur Fred Starkey: "If scotch is your favorite drink, flavor it with scotch. If you like fruit cocktail, use that, or use Kool-Aid." He adds with a nervous chuckle: "I've had feedback that the kids are putting grass in it." Most gum kits are sold by mail from his headquarters in Arlington, Texas...
...inventor is staying up nights in his garage, amid piles of eviscerated household appliances, working on a companion masterpiece: an even better robot. Skora says Arok's new sibling will do everything Arok can, plus open doors, light cigars and perform dozens of more complicated tasks that require feedback and self-correction. He (she?) will be semismart, with microprocessors and slow-scan television to guide his (her?) actions and, Skora hopes, the ability to take instructions direct from the inventors' brain waves. Sneb, the new creation will be called, for Ben spelled backward (with...
When he arrived in Cambridge, Makavejev was quite surprised to find that his films were not well-known. At Berkeley, his student audiences prac-films. Harvard has not single established method of with the inevitable frustrations of teaching after having grown accustomed to independent artistry. If he gets enough feedback from his film-making class, he says, his artistic desires will not be frustrated. But so far he hasn't found anybody who's "willing to die for the movies...
...feel that saccharin, nitrites, and hundreds of other food additives are perfectly safe at the levels currently used in our foods --Feedback, September...
...sharp conflict with the view of the U.S. Food and Drug Administration (FDA), Feedback, a newsletter published by the Harvard University Food Services, encourages students to use the artificial sweetener, saccharin. In a statement we believe to be unwarranted, the September issue of Feedback states that "saccharine, nitrites, and hundreds of other food additives are perfectly safe at the levels currently used in our foods." The publication and distribution of this document under the imprimatur of the University's Food Services raises serious questions. We shall comment here only on certain scientific and policy questions...