Word: soups
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...rollie coastie. O-kee day? [2] 5. Ahem, the problem with Harvard’s student body is that we have too many do-gooders and not enough projects for them. Enter the “Sisyphean Institute for Public Works”. Imagine one student group running a soup kitchen with a rival group training Business School students to steal soup. [3] The institute could fund one organization that teaches inmates to read and another that just teaches them how to find a study guide before the final. Remember, it doesn’t matter whether the projects...
...longer enough to repeat a prescribed number of prayers; you also have to do good, such as volunteer at a soup kitchen, help resettle refugees or donate to a worthy cause. Much like how many high schoolers have to fulfill a community-service requirement, Catholics are being urged to become do-gooders. "The church's teaching has evolved," Walsh says. "Part of indulgences is not just saying special prayers, but also doing good works." (See pictures of spiritual healing around the world...
...shabu-free. I returned to what seemed like shabu-ville, with a higher concentration of the joints than should be allowed in a single block. Any time a real restaurant wants to park its pot in the Square, I’d welcome more than a bowl of soup...
...might be hard to believe, but there is something better than the butternut squash soup served in the dining halls on Tuesdays. That’s the squash being served up by Harvard men’s squash star Colin West. With only one match remaining in the regular season—against rival Yale this Wednesday—the junior stands almost undefeated with an impressive 8-1 individual record.Last week, West defeated Trinity’s Gustav Detter in an exciting four-game battle. West—ranked fourth at the time—topped the nation?...
...delicious dishes from a table overflowing with produce that ranged from parsnips as thick as a forearm to piles of feathery-headed fennel. The student chefs also incorporated ingredients from a mystery box that contained apples, ivory lentils, bok choy, and organic tofu. Dishes ranged from coconut lentil soup with tofu croutons to a bed of sauteed greens topped with local apples and organic tofu. A panel of Harvard University Dining Services Managers and executives, as well as students in attendance, pronounced Alexandra Perloff-Giles ’11 and Madeleine E. Raffel ’11 the winners...