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Word: mayering (lookup in dictionary) (lookup stats)
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Harvard University Dining Services (HUDS) Director Ted A. Mayer said the reporter was "overzealous" in reporting the story, and a "fourth meal" isn't even in the planning stages, although they have toyed with the concept...

Author: By Victoria C. Hallett, CRIMSON STAFF WRITER | Title: Fourth Meal Possible in the Distant Future | 11/8/1999 | See Source »

From the people who brought you the "Fly-By", the revival of Loker Commons, and expanded Crimson Cash service comes another innovation--a dining experience for the next millennium. Thanks to a multi-million renovation, spearheaded by the Harvard University Dining Services (HUDS) under Director Ted Mayer and Associate Director Lenny Condenzio, the kitchens in Kirkland and Eliot Houses have been completely transformed over the summer vacation...

Author: By The CRIMSON Staff, | Title: A Treat From HUDS | 9/22/1999 | See Source »

...known infamously among HUDS circles simply as "Cranwell"--for the name of the facility where the retreat was held--the event gave the management team and then-incoming HUDS Director Ted A. Mayer an opportunity to brainstorm about the future of HUDS...

Author: By Scott A. Resnick, CRIMSON STAFF WRITER | Title: River Dining Halls Go Upper Class | 9/22/1999 | See Source »

During the ceremony at the school's campus in Montpelier, Vt., administrators presented an award in Mayer's name to graduating senior Adam Mosher. The award, given to a student with "exemplary performance in skills and professional work ethic," is given each year in the name of the graduation speaker...

Author: By Rachel P. Kovner, CRIMSON STAFF WRITER | Title: Dining Services Director Gives Commencement Address at New England Culinary Institute | 7/2/1999 | See Source »

...Mayer said he was invited to speak at the event after collaborating with the Institute on an on-site training program for Harvard...

Author: By Rachel P. Kovner, CRIMSON STAFF WRITER | Title: Dining Services Director Gives Commencement Address at New England Culinary Institute | 7/2/1999 | See Source »

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