Word: growingly
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...with most food trends, the innovators of the canning renaissance are professional chefs whose goal is to feature local produce on their menus, even when they're out of season. At the acclaimed Arrows restaurant in Ogunquit, Maine, chefs Mark Gaier and Clark Frasier grow a majority of the produce they use in the kitchen. From their own gardens, they're currently harvesting Serrano peppers, cucumbers and daikon to pickle and use off-season, as well as late-season bumper crops of rhubarb and eggplant, neither of which they've ever tried pickling before, but are excited to try. Diners...
...show’s members are proud of the inclusive nature of their organization. On Harvard Time has no comp requirements or any prerequisites to join, and its willingness to take on amateurs has allowed the team to grow into a veritable army. And although staff members may join without experience, they are taught writing and production skills needed to run the show. “In a sense they’re almost pre-professional,” says Brian T. Fithian ’10, a former On Harvard Time writer. “What they?...
...these extracurriculars, and it’s very impenetrable to you,” says Fitzpatrick. “On Harvard Time has a lot of opportunities for freshmen who are talented and interested, and I think that’s part of the reason why we can grow so much...
...Flanzraich and the rest of the On Harvard Time crew, this recent celebrity is evidence of the program’s great promise. “It’s a testament to how On Harvard Time can grow and can appeal to places outside of the Harvard community,” says Flanzraich. He adds, “I would love it to last a hundred years and longer. I think it has the potential...
...mischief, but we've gotta bring our best selves and our most adult selves to this thing. We're a nation of people who turn 45 and want to dress like children. We're a nation of people of 50 who want to talk like children. Grow...