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...Boston’s a really cool film community, and I wish students took more advantage of it,” said John P. Harrison III ’09. “It’s kind of hard to escape the Harvard campus.” Eliora M. Noetzel ’10 has had exactly that difficulty. “I’ve not been to many film festivals, because getting off campus is not something I do often,” she said. “We’re lucky to have...
...Honestly, nothing’s really changed,” Griffin said. “I’m hoping to continue working hard. Hopefully, the puck will keep going...
...These are the first really unadulterated [Batali restaurants] we've opened since Otto, seven years ago," the chef says. "So much has happened since then; the whole terrain has changed. There's the green movement, sustainability, the new world of small-farm sourcing. I'm turned on by that. It's a whole new palette to work from. I'm intimately involved in what the restaurants are going to be." This is not to say that Batali is going to totally neglect his empire in order to be in the kitchen every night. He is up-front about that...
...steaks") to his plan for compliance with HACCP, which every N.Y.C. restaurant is required to follow, for food safety. The man is cranked up. Even the concept of failure seems to be a tonic for him. "There are five ways for everything to go wrong, and I'm a little nervous, but that's exciting," he says. (Watch 10 Questions for Mario Batali...
...call the capital-punishment system "racist, classist [and] unprincipled," but say you feel sympathy for people who support the death penalty. How can the two coexist? On a regular basis, I'm sitting face to face with murderers. When I imagine sitting face to face with somebody who might have injured somebody I love or care about, I can imagine wanting to injure that person myself. I used to support the death penalty. [But] once I started doing the work, I became aware of the inequalities. I tell people that if you're going to commit murder, you want...