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...said John P. Harrison III ’09. “It’s kind of hard to escape the Harvard campus.” Eliora M. Noetzel ’10 has had exactly that difficulty. “I’ve not been to many film festivals, because getting off campus is not something I do often,” she said. “We’re lucky to have the HFA [Harvard Film Archive] here, and we have a lot of people that come here specifically to present work, so we don?...
...Griffin said. “I tend to score more in practice than in games. That has to do more with my hesitation, because I tend to want to [over]think when the puck is on my stick. In the past weeks, since I’ve been on the top two scoring lines, I’ve had coaches tell me that I have to get the puck off my stick much faster. And that definitely paid off against Clarkson...
Like the lesser celebrity chefs we've all seen so much of, Mario Batali has had it pretty good. After creating and running some of the most successful Italian restaurants in the U.S., he has made enough money to buy Sardinia. He's such a big TV star that even his vacations get made into TV shows. Through his cookbooks, his magazine articles and the deathless repetition of his various cooking programs, he has influenced the way America cooks and eats. But like most celebrity chefs, he understands that mere celebrity is a form of fraud, of failure. What most...
...These are the first really unadulterated [Batali restaurants] we've opened since Otto, seven years ago," the chef says. "So much has happened since then; the whole terrain has changed. There's the green movement, sustainability, the new world of small-farm sourcing. I'm turned on by that. It's a whole new palette to work from. I'm intimately involved in what the restaurants are going to be." This is not to say that Batali is going to totally neglect his empire in order to be in the kitchen every night. He is up-front about that...
...there are no more than a handful whose names would be familiar to most diners - even to people who eat out a lot. The truth is that whether in Peoria, Persia or points in between, the most influential chefs aren't the ones who periodically descend to restaurants they've created and then leave again; they're the ones who actually run the kitchen every night. That's where Batali is blessed - he has help from guys like Mike Toscano, who will be running the Eataly meat restaurant, and Mark Ladner, who runs Del Posto, Batali's upscale, special-occasion...