Word: foodes
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Dates: during 1950-1959
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...semi-government agencies, control monopolies and practices that restrict free trade. The powers are drastic, but so is the squeeze on Chile's economy. The 1959 budget of $465,600,000 is unbalanced by $242,500,000; industrial output has sagged 10% in the past three years; food production falls far short of keeping up with the annual population increase of 2½%; more than 150,000 workers are unemployed; and the cost of living, up 32½% in 1958, jumped another 3.2% in January and rose 4.6% more last month...
Student apathy largely prevents the Dining Hall Department from fully satisfying the undergraduates it serves. Few people ever bother to visit the Central Kitchen, the main bakery, or the various House pantries. But the opportunity is there, and the kitchen administrators welcome visitors. Tours through the food preparation complex--an enlightening experience to say the very least--will be given any group that contacts the Dining Hall management in advance. Members of the Student Council roamed through the kitchen this Fall, and most of them expressed amazement at the problems which the Dining Hall Department faces as a matter...
...extensively with new dishes or combinations. More surveys might help the situation somewhat, but the initiative for kitchen-undergraduate rapport must come from the students themselves. House committees might consider polls or tours as worthwhile activities, and undergraduates should not hesitate to suggest changes and give opinions about the food. For $590 per year, any Harvard student certainly has the right to complain or praise, to suggest or condemn--but very few use this privilege...
Centrality poses many problems, in addition. Food must be transported far from the Central Kitchen, and then reheated on pantry steam tables before serving. Of course much savour is lost with the cooling, reheating, and subsequent sitting in the steam table or on the serving line. It is significant that the plans for the renovation of the Leverett dining area include proposals to prepare more food directly in the pantry. Leverett residents, at the tag end of the tunnel, have often suffered with less palatable food then other Houses due to the great distance from the Central Kitchen. Centrality intrinsically...
...little praised, the Dining Hall Department lacks an adequate voice among the students. Yet, considering the problems of spiraling costs, demands for higher quality, and somewhat inadequate facilities, the College kitchens do a more than satisfactory job. Despite the general student railery, two-thirds of Harvard undergraduates rated the food "good"--a major achievement for institutional cooking. The kitchens cannot rival Mother--but neither could Mother serve 2 1/4 million meals per year