Word: floristers
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...known to sing Christmas carols year-round, walk around her room naked and even croon “Come on Eileen” while sporting a silver boa. She justifies her once-a-semester laundry habit by citing water conservation and harbors an unrequited crush that involves stalking a florist. Roommate Kristin E. Naragon ’03 calls Kuo a “grown-up Punky Brewster...
...young lady pictured here won tributes from nine Square merchants after six discriminating Crimson editors tabbed her Miss Radcliffe 1955. The name: Linda Bartlett. The address: Bertram Hall. The phone number: EL 4-8374. Home state: California. Linda’s charms yesterday won her flowers from the University Florist, a meal ticket from the University Luncheonette, a Harvard scarf from J. August, stationare from Bob Slate’s, a book from Harvard Book Store, a record from Briggs and Briggs, tickets from Brattle Theatre, perfume from the Coop, and cigarettes from Philip Morris company...
Rachel Dagan had been up all night when she entered the flower shop and asked for a bridal bouquet. The florist smiled and said, "Happy news! Mazel tov to the bride and groom." Dagan hesitated. She didn't want to speak. She didn't want to force her misery on others. But she couldn't hold back. "I'm going to put it on my daughter's grave," she said. The florist burst into tears. Dagan's daughter Danit was only 12 hours dead, killed by a suicide bomber who blew himself up beside the young woman and her fiance...
When she learned about the Lampoon’s plans to reclaim the space, she drew up a petition asking the Lampoon to renew the lease past July 2002. She placed copies of the petition in Café Pamplona, upstairs at Cambridge Architectural Books and at the Bow Street Florist...
...dazzling restaurants--he created incentives unheard of in the Old World realm of haute cuisine. First he gave his key people cash bonuses for performance. As his business expanded, he gave them something better: a chance to invest with him in new ventures. That could be another restaurant, a florist, a catering operation or a cutlery maker--all part of his growing $36 million-a-year gastronomic empire. "With European chefs," he explains, "the owner owned the place, and nobody even knew whether the restaurant was making money." In his office at Aureole, he slaps on his desk...