Word: subjectiveness
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...couple of caveats are in order. This new, open process is not entirely new, nor is it entirely open. From 2001 until 2003, the Pudding was forced to conduct a truly open punch, complete with postering in the Yard, due to its brief stint as an official student organization subject to the College’s anti-discrimination policies. Those earlier efforts make the Pudding’s current project look restrictive by comparison. This spring, the club still punched over 100 students the old fashioned way—though each was told that he or she could bring along...
...strong proponent of incorporating media projects into teaching and course assignments (like swapping podcasts for papers). Through this contest, Kuriyama hopes to demonstrate the powerful ways that a film can convey a message to its audience, and how the use of images and music can make a subject matter more interesting...
...volunteers must pay their way to Vancouver and use up precious vacation days, or else take unpaid leaves, from their day jobs. They subject themselves to endless pestering over 10-hour shifts. They do it for the perks, right? Aren't the volunteers guaranteed tickets to a few choice events? "Oh no, nobody gets anything for free," says Sharon Schapansky, an accountant from Penticton, B.C., who chose to forego billable hours in order to drive around the doctors from the International Olympic Committee. "The IOC members get the tickets; we have to pay like everyone else." (See pictures from...
...Facilitating student internships or job experience in place of 12th grade might serve to offset the negative effects of the program. Additionally, schools in Utah must ensure that these students graduate with the same educational qualifications as their peers; their three years of high school should contain as much subject matter as possible...
...test new ideas during the six months the restaurant is closed each year. This one will be more dramatic. El Bulli will change from a restaurant to a nonprofit foundation, operating as a think tank where talented young chefs will explore new directions in gastronomy. It's a subject with which Adrià, 47, and his team have ample experience. The chef will probably always be identified with radical innovations like potato foam and foie gras "noodles" frozen with liquid nitrogen. But more than any one dish or technique, he has changed the way people think about food. Chefs around...