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Tucked away in a 1903 Art Nouveau building in central Istanbul's Beyoglu district, Changa, www.changa-istanbul.com, is the granddaddy of the pack. New Zealand-born chef Peter Gordon serves Turkish food with a twist: dolma (vine leaves traditionally stuffed with rice) are wrapped around grilled halloumi and served with a sweet chili sauce; grilled octopus, a local seafood classic, comes with Asian-style sweet and sour miso sauce; and local lamb is accompanied by Tunisian harissa...

Author: /time Magazine | Title: Bosphorus Bites | 5/17/2007 | See Source »

...world, we didn’t get so much as a mention on IvyGate.com or a column in the Boston Globe. But the column helped us pick up girls, right? Not exactly, the one girl DA got through the column had a moustache and none of the 17 guys Peter hooked up with had the beautiful, full bodied, nose-tickling moustache he was looking for. So we were pretty disappointed with that...

Author: By Peter J. Martinez, CONTRIBUTING WRITER | Title: Final Bell Lap: Reflections on Harvard | 5/17/2007 | See Source »

David-Andrew Wallach, Peter John Martinez and Derek...

Author: By Peter J. Martinez, CONTRIBUTING WRITER | Title: Final Bell Lap: Reflections on Harvard | 5/17/2007 | See Source »

...Peter Roby is unsurprised at the numbers...

Author: By Pablo S. Torre, CRIMSON STAFF WRITER | Title: How Fair is Fair Harvard? | 5/17/2007 | See Source »

...there are currently fewer than 10 black baseball players in the Ivy League, and that some teams have none on the roster. In fact, Harvard welcomed its first African-American player in seven years this season in designated hitter Andrew M. Prince ’10. The last was Peter N. Woodfork ’99, who now serves as the current assistant general manager of the Arizona Diamondbacks. Though Harvard has had several Latin-American players in the past, Hispanics at the collegiate level account for even less of the national pie, at 4.3 percent...

Author: By Pablo S. Torre, CRIMSON STAFF WRITER | Title: How Fair is Fair Harvard? | 5/17/2007 | See Source »

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