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...absolutely amazing,” Harvard coach Ray Leone said. “It happens to every player at different times, and fortunately for us, it happened to her going into her junior year.”But to fully understand how she made her great leap forward, one must first look backwards. Hagner arrived in Cambridge in 2006 as a highly-touted recruit, and by no means was she a bust in her first two seasons.She started every game as a rookie, scoring once and turning in three assists. She made 15 appearances her sophomore season, starting eight...
...heavyweights also have the vaunted Harvard-Yale Regatta on June 13 to look forward to, in which they will take on the Bulldogs for the 144th time in the event...
...promising signs…but unfortunately we couldn’t consistently put it together.” Despite the team’s lack of offensive rhythm, Harvard’s regular-season performance indicated potential for a stronger and more cohesive team next season. This year, junior forward Doug Rogers led the Crimson’s offense with 21 points and eight goals. Rogers was instrumental in leading Harvard’s late-season turnaround. Following the Beanpot tournament, where the Crimson nearly defeated Boston College and Boston University—ranked 15th and first, respectively...
...with promise as researchers. “[Norman’s] academic record, his research record, and his recommendations all indicate that in many cases he is performing at the level of a senior graduate student,” Leung said. “We’re looking forward to seeing what he does with his graduate career.” As part of the program, Yao will receive over $70,000 in yearly stipends, university tuition, academic allowance, and computer support for the duration of his graduate career. “It’s such an honor...
...intense"), Pic serves the legendary crayfish au gratin and bass with caviar - the dishes created by her grandfather André and father Jacques that first helped win Maison Pic three-star status. "Flavors are such an important part of our memory," she explains with feeling. "This is the way forward - to know the best from before, but to continue to find my own creative culinary path." Find out more at www.brp.ch...