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...gonna be a big deal,” jokes Alison H. Rich ’09. A veteran of the Harvard stage, she is preparing to take New York City by storm. “No,” she amends, “but I am going to move to New York and just start auditioning and see where all that takes me. I feel like I’ve wanted to be an actor for so long that I’m just over being afraid of it. I’m just going...
...navigated the Harvard Drama circuit alone: his blockmates and close friends are also theater mainstays. And though he eschews discussing his own strengths onstage—opting to talk about himself as the product of an encouraging environment instead—his roommate and co-president of SGCT, Alison H. Rich ’09, points to a wealth of innate talent...
...know is they have a positive culture for H1 and they sent it down to the Centers for Disease Control," Rosenthal said. "H," or hemagglutinin, is the protein marker that distinguishes the subtype of flu of which swine flu is a variety. Further testing is necessary for final confirmation of a swine flu diagnosis...
...added that the event was intended to attract both new and old customers. While most of the faces in Beer School were familiar to the staff of Queen’s Head, this session was a first-time experience for many students, but not their last. Alyssa H. Devlin ’11 and Anna R. Schulz ’09 said that they thoroughly enjoyed their first experience at Beer School. “I found out on my house list, and wanted to try it,” Schultz said. While most students at the session showed...
...sign of the changing times was the recent high-class produce market chef Alain Ducasse organized at the Plaza Athénée Hôtel, where guests met the producers of the otherworldly fruits and vegetables Ducasse serves at his eponymous three-star restaurant, www.alain-ducasse.com: from Buddha's hand citron to rare Ligurian purple asparagus. Ducasse says his love of rare and impeccable ingredients grew from an early exposure to Mediterranean produce. But when he left for the capital in 1996, a multi-course homage to the vegetable like the Jardins de Provence menu he'd served since...