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For the small population of Harvard students with severe food allergies, every meal requires weaving through a maze of hidden ingredients and airborne allergens—a process made significantly easier through the help of Harvard University Dining Services staff, these students said.
Tal Oppenheimer ’12, who has an airborne allergy to peanuts, said she met with the Annenberg staff before her freshman year began. They gave her a tour of the kitchen, showed her an ingredient list that she could check daily, and pointed out the location of the...
For Theodore A. Peng ’13, who is allergic to all nuts, as well as kiwis, strawberries, raw carrots, parsley, sesame seeds, soy, corn and whole grains among other things, food contamination is potentially problematic.
The allergic students interviewed for this article said they agreed that the University was doing as much as it could to facilitate their dietary needs.
For college students, few distinctions of prestige rival admission into Phi Beta Kappa. Since 1778, Harvard has annually considered the top students in the College for admission into PBK. Last week, however, officers of the Harvard-Radcliffe PBK Society announced that the process that determines which students will become members...