Word: pasts
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Dates: during 2010-2019
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Open punch is the brainchild of Kate C. Harris ’10, the Pudding’s President, who stewarded the initiative past the institution’s undergraduate and graduate boards, finding surprisingly little resistance along the way. She speaks about her project with the conviction of someone who senses she is on the right side of history: “I think it’s an exciting change for the Pudding, and I hope it will lead to more exciting change on campus in general,” she professes optimistically. Harris envisions that open punch...
...you’re curious about what makes the content of this issue different from Lampoon sex jokes of issues past, well, “all the pieces are different from the ones that have run before,” Stein said. So, for more insight into the complexities of love, check out the magazine for yourself...
Unlike methods used in the past, this development holds potential for more reliable results, said SEAS Associate Professor of Electrical Engineering Kenneth B. Crozier, who directed the research...
...Islamic world. The event was the annual U.S.-Islamic World Forum, sponsored by the Brookings Institution, and the mood was a bit more testy than last year's Obama-induced euphoria. There was a universal sense among the Muslim delegates that the President had offered fine words in the past year but not much action. And now, Clinton entertained a question from Cardinal Theodore McCarrick, on behalf of an interfaith group of religious leaders, about the suffering of Palestinians in the Gaza Strip: Why wasn't the U.S. doing more to alleviate it? (See pictures of Obama's diplomacy...
...past, those "ruptures" involved opening only for dinner and developing a workshop to test new ideas during the six months the restaurant is closed each year. This one will be more dramatic. El Bulli will change from a restaurant to a nonprofit foundation, operating as a think tank where talented young chefs will explore new directions in gastronomy. It's a subject with which Adrià, 47, and his team have ample experience. The chef will probably always be identified with radical innovations like potato foam and foie gras "noodles" frozen with liquid nitrogen. But more than any one dish...