Word: macs
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Dates: during 2000-2009
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Wondering why everyone you know is saying at some point during the day, “I have to go work out?” Well, puzzle no further. The Malkin Athletic Center (MAC), once the dilapidated home to rusted Nautilus machines, underwent a startling face-lift this summer—and the snazzy renovations have perkily-ponytailed gals and muscle-T clad guys waiting in line...
...have just the space in mind. There is one building, sitting in the middle of campus, where when the sunshine hits its giant bay windows, it beckons longingly for student love. Yes, the Malkin Athletic Center. Wouldn’t the MAC make a perfect student center? An astounding 110,000 square feet, the MAC could have work-out facilities on the lower floors, and the upper levels, currently housing droves of inefficiently laid-out office space, could be used for student recreational space and student extracurricular offices...
...student office space would further ensure that the MAC would become the center of undergraduate social life. Students working for publications, rehearsing for theater production or doing any one of a number of the extracurriculars they love could pop downstairs for a quick jog or cup of coffee. The only thing left to do would be to make the MAC a shuttle stop, giving easy access to Quadlings and Matherites. The MAC would be a student Mecca, building community, and making life better at Harvard...
...chomped down on gigantic portions of corn bread (which comes free with your meal), amazing french fries, mac and cheese, nachos, four different kinds of ribs (the men had Texas style, and the ladies had some daintier combinations of St. Louis style and Arkansas), and a mutilated chicken sandwich (for the dieter). Our drinks came in huge jars, big enough to fill your bladder and cause you to pee so bad you wont notice the bathroom doesn’t lock by pushing that button on the knob, but the lock near the top of the door...
Thomas Keller uses more quotation marks than a contract lawyer. His menu has "bacon and eggs," "chips and dip," "coffee and donuts" and even "macaroni and cheese." But this mac and cheese consists of orzo in coral oil with mascarpone topped with lobster and a parmesan chip. As intricate and deliberate as Keller's cooking is, he's desperate to ward off the gravitas. "Coming to a restaurant like this can be intimidating. And that's the last thing I want," he says. "I don't want people to come here afraid, like it's some kind of temple...