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...Outside it is winter. But here it is so hot.” And not just hot, mind you. Berlin’s infamous Kit Kat Klub, where much of Cabaret takes place, is also wild, raw and at times downright raunchy. It’s a place where women proposition men, and boys do too, where life tastes delicious and where wives and worries are left at home. Outside, however, Germany sits partially trembling and partially blind on the eve of Nazism. Ultimately, the political situation renders the inside less lascivious and more escapist; the Kit Kat Klub transforms...

Author: By William L. Adams, CRIMSON STAFF WRITER | Title: It's Getting Hot in Here (Here being the Loeb Mainstage) | 11/14/2002 | See Source »

...reference to his character, “straddling is my favorite position,” Hoyos says, “especially when I get to be on top.” The dances, more than anything else, reveal just how hot it is inside of the Kit Kat Club. While the outside world freezes and dies, Bradshaw and the others find transient solace through decadence. Indeed, as Mr. Bradshaw says, “It’s so tacky and terrible and everyone is having such a great time...

Author: By William L. Adams, CRIMSON STAFF WRITER | Title: It's Getting Hot in Here (Here being the Loeb Mainstage) | 11/14/2002 | See Source »

Beer is the new campus extracurricular. Not beer-drinking, mind you. Beer-brewing, spinning a fizzy pilsner or a deep lager out of grains, hops and yeast. Whether it’s a home-brew kit from a mail-order catalogue, or objects from Dickson’s Hardware assembled into a makeshift still, a few committed Harvard students are brewing up a storm...

Author: By Kenyon S.m.weaver, CRIMSON STAFF WRITER | Title: The 1st Annual Harvard Beer-Brewing Competition | 11/7/2002 | See Source »

Jayich started brewing in the spring of his junior year in high school. His first brew was from a simple starter kit system, a batch Jayich describes as a “Honey HAC” or High Alcohol Content. “And,” Jayich adds, his friends got pretty ripped off it at his cabin on a lake in Alaska. He continued brewing into his senior year, trying various fruity berry beers and some wine. He’s done pilsners, Irish reds and stouts; Jayich is enamored with the darker beers...

Author: By Kenyon S.m.weaver, CRIMSON STAFF WRITER | Title: The 1st Annual Harvard Beer-Brewing Competition | 11/7/2002 | See Source »

...little starter kit has since burgeoned as Jayich put in a few capital improvements. Several hundred dollars later, Jayich now can draft and keg every beer, so as to avoid yeast settled at the bottom of the bottle—a common problem for the other microbrewers in the competition...

Author: By Kenyon S.m.weaver, CRIMSON STAFF WRITER | Title: The 1st Annual Harvard Beer-Brewing Competition | 11/7/2002 | See Source »

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