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...founder and former roommate, said he has gained respect for Chen because of his passion, dedication, and open-mindedness...

Author: By Alissa M D'gama, CONTRIBUTING WRITER | Title: An Academic Politician | 12/7/2007 | See Source »

...Process,” one of Harvard’s first for-credit dance classes. A former principal dancer and artistic director of the Martha Graham Dance Company, Dakin brings to the classroom firsthand experience with the iconic modern dancer, to whom she refers with personal familiarity and deep respect. It is also not difficult to see why Harvard might have chosen Graham’s work as an initial bridge between academia and dance. “There’s an intellectual and a literary aspect to Martha’s work that has always been fascinating...

Author: By Amanda C. Lynch, CONTRIBUTING WRITER | Title: Dakin Sounds Off on Harvard Dance Scene | 12/7/2007 | See Source »

...MacEwan is one of the rare writers who enjoys both commercial success and critical respect. The opening of the film adaptation of “Atonement,” in theatres today, will likely lure many new readers to the printed version of MacEwan’s romance. But could it possibly satisfy the novel’s existing readers? The film version is directed by Joe Wright, best known for his recent adaptation of “Pride and Prejudice,” which, like this flick, also starred Keira Knightley. As a fan of neither Keira?...

Author: By Madeline K.B. Ross, CRIMSON STAFF WRITER | Title: How Can a Film Ever Do a Book Justice? | 12/7/2007 | See Source »

...Faust last week, citing a climate of indifference at the College and requesting the establishment of a task force to combat a climate of “political apathy and careerism.” While we current undergraduates—who here stand accused of callous ambition—respect the letter’s aims, we disagree with its proposed solution and doubt whether there is a problem...

Author: By The Crimson Staff | Title: Against Apathy, Always | 12/6/2007 | See Source »

This brings us to another supermarket paradox: moist raw meat means dry, tasteless steak. Fresh is certainly not best. Beef has to be hung to lose excess water, develop complex flavor, and break down tough fibers, but for how long? Experts disagree, sometimes violently. With all due respect to Zaldúa, two weeks is not enough for full-on flavor. Nor does youth yield tenderness. After encountering a steak at Etxebarri in Axpe from an old retired dairy cow as tender as a veal calf and infinitely more flavorful, I was also ready to challenge the received wisdom that...

Author: /time Magazine | Title: Where's the Best Beef? | 12/5/2007 | See Source »

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