Word: squashes
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...look like last year’s team, but the Harvard women’s squash team began its season this weekend just like last year’s: with a couple of convincing wins. With four freshmen and no sophomores on the 12 women squad, the Crimson eased to consecutive 9-0 victories over Williams yesterday and Brown on Friday. Against the Bears, the Harvard sqiad did not even give up a game. In fact, junior Jennifer Blumberg, playing at No. 2, and senior Audrey Duboc, playing at No. 4, only gave up two points each. Yesterday, the story...
...fish are all sustainably harvested types like trout (pan seared, dished up with a bracing, intense Pippin apple puree). Much of the produce is bought at the weekly farmers' market that takes place in the playhouse parking lot from spring to fall. And the offerings are consciously seasonal?chestnuts, squash and hardy greens like kale have settled in for the winter, and you won't see another heirloom tomato until next spring...
...Harvard men’s squash team clinched its third consecutive Ivy title last year in a three-way tie with Yale and Princeton, and this season, it is not looking to share. Riding on the experience of its starting nine—six of which are seniors—the Crimson will look not only to make a push for the Ivy title but also to give perennial powerhouse Trinity a run for the national title. Harvard, which finished last year with a record of 5-1 in the Ivies, will start its season this weekend with a Friday...
Tucked away in the Murr Center, at the end the squash courts, there is a little piece of Pebble Beach, Sea Island, and St. Andrews, where any student can hit the links. Greens fees are $25, and there’s no dress code...
...fish are all sustainably harvested types like trout (pan seared, dished up with a bracing, intense Pippin apple puree). Much of the produce is bought at the weekly farmers' market that takes place in the playhouse parking lot from spring to fall. And the offerings are consciously seasonal - chestnuts, squash and hardy greens like kale have settled in for the winter, and you won't see another heirloom tomato until next spring. The only off-putting thing is the menu's achingly earnest foreword-cum-manifesto: "We strive to raise awareness of a more sustainable food future ..." But that...