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...fries and homemade coleslaw. The traditional New England clambake takes up a good part of the table itself—the lobster is accompanied by mussels, clams, corn on the cob, potatoes, chorizo and an egg. The egg, Assistant General Manager Chris McGann explains, is a vestige of the olden days when the cook timed the steaming of the lobster by boiling an egg simultaneously. The yellowfin tuna steak is precisely cooked with a tender, rare interior and topped with sauce veracruz (a seafood stock with tomatoes, garlic, onion and pepper...

Author: By Mollie H. Chen, CRIMSON STAFF WRITER | Title: Shack Up | 10/2/2003 | See Source »

...olden days--say, the 1930s--electricity was generated by coal-burning or hydroelectric plants located a short distance from the people who would use it. That meant when problems hit, the lights went out locally, even if locally meant a large city. But in the 1970s new federal utility laws threw transmission lines open to all comers. Now utilities could get their power wherever it was cheapest, even if that meant it had to travel farther: power generated in Alabama is sold to Vermont. The nation's power grid--the vast system of lines, transformers and switching stations--was never...

Author: /time Magazine | Title: Blackout '03: Lights Out | 8/25/2003 | See Source »

...Much of the credit belongs to Kyoji Doi, Suigei's toji, or sake brewmaster, a proud member of a dwindling breed. "In the olden days, the eldest sons of farmers made sake after the harvest," explains Doi, 63. He had followed his father into his vocation straight out of high school. "But my son," he says with a rueful, gap-toothed smile, "he's a salaryman...

Author: /time Magazine | Title: Going with the Grain | 5/19/2003 | See Source »

...economic, geographical and biological, and an unlucky confluence of the three can lead to a Darwinian dead end. Herodotus already observed in the 5th century B.C. that "the cities that were formerly great, have most of them become insignificant; and such as are at present powerful, were weak in olden times...

Author: /time Magazine | Title: Urban Decay | 5/19/2003 | See Source »

Much of the credit belongs to Kyoji Doi, the toji, or sake brewmaster, a proud member of a dwindling breed. "In the olden days, the eldest sons of farmers made sake after the harvest," explains Doi, 63. Straight out of high school, he followed his father into his vocation. "But my son," he says with a rueful, gap-toothed smile, "he's a salaryman...

Author: /time Magazine | Title: The Champagnes of Sake | 4/21/2003 | See Source »

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