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...Norman R. Shapiro ’51 has been affiliated with Adams House for several decades. During the 1940s and 50s, before the college began using randomization to assign student housing, he reveled in the house’s strong artistic community and later became a house tutor. “Even when I went off to make a living in the real world,” he says, “I found that I was never so far that I couldn’t come back.” Shapiro is currently a professor of Romance languages...
...dance. “Music always cheers people up,” Landerholm says. “If we can provide 15 minutes of a bright spot in people’s days, then that’s great.” —Staff writer Ali R. Leskowitz can be reached at aleskow@fas.harvard.edu...
...knowledge to improve the life of all learners.” “He frames education as a life goal instead of something that happens for 12 years in school,” she said. Audience members expressed enthusiasm for the Dalai Lama’s ideas. Allyson R. Lent, a first-year student at the Divinity School studying to be ordained in a Unitarian Universalist church, said she wants to spread the Dalai Lama’s message about compassion to her own communities. Daniel M. Dion, a student in his final year studying Catholic theology, said...
...attract both new and old customers. While most of the faces in Beer School were familiar to the staff of Queen’s Head, this session was a first-time experience for many students, but not their last. Alyssa H. Devlin ’11 and Anna R. Schulz ’09 said that they thoroughly enjoyed their first experience at Beer School. “I found out on my house list, and wanted to try it,” Schultz said. While most students at the session showed an inclination towards Magic Hat?...
Alain Passard's decision in 2001 to transform his three-star Paris restaurant l'Arpège - famous for its slow-cooked T-bones, lamb and duck - into a temple to the vegetable raised many an eyebrow in the world of haute cuisine. For the erstwhile master rôtisseur, however, it constituted a culinary rebirth. "Vegetables were a resurrection for me," Passard says. In seeking to define "the first vegetable haute cuisine," Passard has since created such signature dishes as beetroot in croûte de sel and onion flambé with pears and praline sauce. But perhaps...