Word: hauteness
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Believe it or not, Bryan A. Haut ’08 has not listed “mass group joining” or “pissing people off” under his interests section on thefacebook.com. Sometimes, of course, thefacebook lies...
...started with a night of sleeplessness and boredom. In an attempt to see how long he could make his facebook profile, Haut decided to join as many groups as possible. Eleven hundred joinings later, Haut emerged as a man unbound by the unwritten rules of facebook-whoring and crawled back to bed. Who knew he would wake up famous...
...everyone respects the art. As Haut’s profile lengthened, word got around about his promiscuity. Some people got pissed. Then, this being Harvard, they came together and formed “I Don’t Know Who Bryan Haut Is, But He Can’t Be In This Group”—whose membership Haut promptly requested...
...insiders are calling for a revolution in the way films are funded and distributed. In France, Italy and Germany, new laws pledge more support to films with mass appeal. Fresh alliances such as Indie Circle - a consortium of A-Films (the Netherlands), Cinéart (Belgium), Frenetic Films (Switzerland), Haut et Court (France) and Lucky Red (Italy) - have been launched to help get more films into more territories. Part of the challenge comes from a film culture that has resisted commercialization. In order to grab a bigger slice of Europe's box-office takings (which in 2002 were...
Chocolate sales rise every February as romantics search for the perfect confection to express their feelings. But this year the message may contain a bit more bite, now that chocolatiers are creating treats that are more savory than sweet. Vosges Haut-Chocolate is offering truffles filled with Taleggio cheese or topped with dried olives. Chefs are also using cocoa in dishes that come before dessert. F. Bryce Whittlesey has created a menu at Wheatleigh in Lenox, Mass., that includes lobster, foie gras and venison--all made using chocolate as one would a spice or an herb. How sweet...