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Sketchiest moment at Harvard: Vodka, root beer and punch drunk madness in the Quad...

Author: By Ishani Ganguli and Maria S. Pedroza, CRIMSON STAFF WRITERS | Title: The Blind Leading the Blind | 2/13/2003 | See Source »

...Xwould see more bears, as well as reindeer, foxes, ermines and half-meter-long trout. We would hike up an active volcano during a hurricane and skinny-dip in a hot, sulfurous pond. We would marvel at spouting geysers and boiling mudholes in psychedelic hues. We would share vodka and salmon caviar with melancholy park rangers in ramshackle huts. And we would be seduced by the mystery of Kamchatka, a land of fire and ice that remains one of the wildest places on earth...

Author: /time Magazine | Title: Russia's Land of Ice and Fire | 1/20/2003 | See Source »

...wonders. But as Stewart discovers, they have taken this eclipse well. Mongolians can be a barrel of laughs, especially at weddings, which devolve into violently fun drinking sessions in which "giving your new in-laws a good thumping" is expected. The author, perhaps influenced by the omnipresent Genghis Khan vodka, clearly approves...

Author: /time Magazine | Title: Trailing Genghis | 1/20/2003 | See Source »

Some people spread it on lightly buttered toast as a holiday treat. Others wrap it in blinis with a dollop of sour cream. But purists insist that the best way to eat beluga caviar is straight off a golden or ivory spoon, followed by a shot of vodka or a sip of ice-cold champagne. For those who can afford to shell out $450 for a 125-gram tin, these precious salted sturgeon eggs are a taste of the true Western high life?a chance to indulge like the Russian czars and czarinas, who feasted regularly on fine caviar...

Author: /time Magazine | Title: The Beluga's Blues | 1/13/2003 | See Source »

Some people spread it on lightly buttered toast as a holiday treat. Others wrap it in blinis with a dollop of sour cream. But purists insist that the best way to eat beluga caviar is straight off the spoon, followed by a shot of vodka or a sip of ice-cold champagne. For those who can afford to shell out $100 or more an ounce, these precious salted sturgeon eggs are a taste of what life was like for the Russian czars and czarinas who feasted regularly on fine caviar...

Author: /time Magazine | Title: The Beluga Blues | 12/23/2002 | See Source »

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