Word: salads
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Dates: during 2000-2009
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With the most options, appetizers here include a salad of roasted beets with a goat cheese fondue, and Vietnamese crispy fried squid. Entrées include grilled beef hanger steak with shallot rings and grilled portabella mushrooms, crispy pressed half duck, with grilled proscuitto and stuffed dried apricots. Caramel mousse cake tops it all off. Usual price: $47. Savings...
...griped one Matherite. Maybe we’re exaggerating a little. Ignoring that particular lunch’s carb-heavy options, it was possible to make a nutritious and—dare I say it?—tasty lunch out of soup and a spinach salad topped with garlic kale and Tuscan chickpeas. Sounds almost gourmet. But our rumblings, exaggerated though they may be, stem from a legitimate source. Something is going on under the mountain of starch, and I set out to uncover it. First of all, the HUDS menu plan works on a seasonal system. Right...
Classicist John K. Schafer had no idea that being in the right place at the right time—and knowing his Ovid—would lead to an epic meeting with Matt Damon.Harvard’s Classics department is often called upon to perform translations, from salad dressing labels and Vatican documents to military mottoes and movie lines, as the University’s scholars of the ancient world show a surprising impact on our own.In Schafer’s case, a department administrator found him in the graduate student lounge and told him that the dialect coach...
...freshman who swiped into Annenberg yesterday would have been surprised by the absence of long food lines and long waits at the salad bar. The oddity was due to the Harvard Islamic Society’s 2008 Fast-A-Thon, a college-wide initiative to raise money for Save the Children’s Hunger and Malnutrition program, according to a press release. The initiative—which was co-sponsored by 28 organizations across campus—means that the Harvard University Dining Services (HUDS) will pay Save the Children the marginal cost of every meal not served...
...slipped a bit: she’s sometimes unreliable and sometimes a little weird. We must see, though: it didn’t used to be this way! She was a nice girl! For proof we need only turn to the Times itself, at the start of its original salad days, just before the turn of the century. In an October 1897 article, George P. Rowell explains the paper’s sudden success. Instead of cutting rate, the staff upped the ante with a “strict insistence upon absolutely trustworthy and impartial news reports, and a rigid...