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...essential components of the Harvard undergraduate experience, helping to foster for students an environment of both intellectual and personal growth. FAS should not be making budget cuts that seriously endanger this core element of undergraduate life. Rather, the burgeoning administration, which has seen a staggering expansion in recent years, must take a fair share of the budget cuts and look to consolidate. We realize cuts will be felt across the board—but it would be a shame if they weren’t felt at all in the Harvard boardrooms...
...students here in pursuing their educational and developmental goals. The administration should find savings at its own expense before endangering areas that have a direct and serious effect on the lives of students—like academics and House life. Specifically, given its recent rapid growth, the administration must strongly consider salary cuts and firings as a cost-saving and efficiency measure...
...When administrators move to the next round of cuts and speak of “department reshaping,” they must remember that academic life is the essential purpose of a university, and cuts that damage the educational experience should be made as a last resort only, especially when there is an expensive administrative personnel budget that has not yet been touched. Preserving faculty and course offerings in order to preserve the student experience should be our top priority. The administration is undoubtedly extremely important to the functioning of this school, but as a priority...
...Many smart budget cuts have been made, including those to unnecessary travel and consulting expenses. Yet, as administrators review these recent cuts and look toward making more in the future, they must ensure that the core functions of both House life and academic life are not seriously harmed. Given the administration’s rapid expansion in recent years, they must look internally for savings, even if this means difficult firings or adjustments...
Saying cheese has acquired new gastro-cachet. a temperature-controlled cheese room is the latest must-have at fine-dining restaurants around the world. So are cheese sommeliers (or "frommeliers"), who compile multicourse cheese menus, regale diners with tales of bucolic settings and artisanal production methods, and pepper their tableside conversation with terms like hand-stretched and cave-aged. Love cheese? Put these restaurants on your itinerary...