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...Center. Editor-in-chief Natasha S. Alford ’08 said she thought of the project while an intern at the Women’s Center last year. She said she was struck by the dearth of campus publications focusing on women and gender instead of just touching upon the issues. Alford said that many of the existing forums on gender issues are “already politicized.” “There are already Students for Choice, and True Love Revolution, but you have to believe in what they believe in to get involved...
...surely also incumbent upon Expos to hire from a wider variety of academic fields. Preceptors would be able to draw from one another’s disciplinary knowledge and make the program even more responsive to our students’ wide-ranging interests and to professors’ expectations of writing in fields that are not currently represented in our faculty appointments...
Hain also questioned the accuracy of the characterization. O’Neal and Hain became colleagues at General Motors upon O’Neal’s graduation from the Business School. Hain said that O’Neal was well regarded at the company...
PostSecret creator Frank Warren started his talk on Tuesday with a remark that demonstrated the simple honesty upon which his project is based. “My name’s Frank and I collect secrets,” he said. At an event sponsored by the Harvard Book Store, Warren entertained a packed Brattle Theatre audience with the story of his project and shared some secrets that did not make it into his newest book, “A Lifetime of Secrets.” PostSecret encourages people to anonymously submit postcards containing secrets they have never told anyone...
...painfully vapid remake of the sublime, German “Mostly Martha.” Then, in mid-July, I discovered the Schlesinger Library, one of the undiscovered jewels of Harvard. Located in the Radcliffe Yard, Schlesinger is an epicurean’s dream, with stacks upon stacks of food writing, from the purely instructional to the anthropological. In the evenings I would return home weighed down with John Thorne’s accounts of diners in rural Maine and Penelope Casas’ explications of Spanish foods and wines. Now that the school year has begun, I have unlimited...