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...morning after Harvard weathered the lyrical assault of Busta Rhymes and his Flipmode Squad, the No. 5 Radcliffe heavyweight crew fought a more strenuous contest against No. 9 Yale—and the results were not so sweet to the ears of Harvard students...

Author: By Christopher G. Parham, CONTRIBUTING WRITER | Title: Radcliffe Freefall Continues | 4/26/2004 | See Source »

...knew we were a better team than Brown,” Bergman said. “We just wanted to make it short and sweet...to take care of business and get out of there...

Author: By Ryan M. Donovan, CRIMSON STAFF WRITER | Title: W. Tennis Coasts Past Yale, Brown To Clinch a Share of Ivy League Title | 4/26/2004 | See Source »

...discerning palate, and he started making his own. By the time he married Glenda Klingensmith eight years ago and moved to her farm in Noblesville, Ind., Ferguson, now 52, was hooked on homemade salsa--so much so that he started planting jalapenos, habaneros, red chilis, Anaheims and sweet banana peppers. "Glenda goes, 'What are we going to do with all these peppers?'" recalls Ferguson. His response: make salsa--lots and lots of it. "We wound up making 140 quarts of it every summer, and we couldn't make enough of it," says Ferguson. "Finally, one day my attorney friend just...

Author: /time Magazine | Title: Foodies Gone Wild | 4/26/2004 | See Source »

...avoid. His scripts upend time, logic and the laws of physics, and in the process of writing them, he has upended many of the conventions of Hollywood films. But what makes Kaufman, 45, the screenwriter to watch in Hollywood isn't his ideas or that he has created sadly sweet protagonists more convincing than Woody Allen's; it's that Kaufman writes movies like they're poems...

Author: /time Magazine | Title: Charlie Kaufman | 4/26/2004 | See Source »

...town of Rosas on Catalonia's Costa Brava, gets 1 million reservation requests a year, only about 8,000 of which he can honor. Adria puts no truck in old standbys. His constantly shifting degustation menu always aims to trump itself. A meal lasts for hours, alternating between sweet and savory, hot and cold, familiar and otherworldly: fried rabbit ears, for instance, translucently thin and tasting like pork rinds; spaghetti not topped with Parmesan but fashioned from it; carrots turned into foam, artichokes into puree, and foie gras into ice cream. For such alchemy, Adria maintains a "laboratory workshop...

Author: /time Magazine | Title: Ferran Adria | 4/26/2004 | See Source »

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