Word: westcotts
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...order to discover whether the University buys cheaply and well, the Committee attempted to check on the reputation as a buyer of Roy L. Westcott, who is Purchasing Agent for the University Dining Halls. Both Forrest L. Moore, now head butcher at the City Club in Boston and formerly butcher in the Harvard Union, and Joseph Stefani, Business Representative of the Cooks and Pastry Cooks Union, Local 106, in which many Harvard kitchen workers are enrolled, stated positively that Mr. Westcott is known as a shrewd buyer. To check more specifically on the lowness of the prices paid...
Most of the $500,000 passes to Boston wholesalers through the hands of Roy L. Westcott, manager of the University Dining Halls, who every morning buys tons of Hubbard squash, emince of beef, and other edibles requisitioned by the dining hall stewards...
...food cooked by the Adams Kitchen; the Dunster Kitchen; and the Kirkland Kitchen, which serves the other Houses, is purchased by Westcott. He goes over the menus of the stewards of the three establishments, making certain that they contain sufficient Vitamin A and protein, and then contacts the wholesale dealers. If the lima beans, which might have been served in Adams House, cost too much, he substitutes another cheaper vegetable...
Three thousand pounds of milk-fed turkey flesh have been collected from farms in Montana, the Dakotas, and Wisconsin, and are being rushed via special refrigerator cars to Cambridge. This season's gobblers are unusually large, ranging from 16 to 18 pounds apiece, and in the words of Westcott, are "check full of white meat...
...Westcott explained that his decision to serve turkey this Thursday was made to enable every student to have a Thanksgiving dinner. "Of course," Westcott added, "we shall serve another regular Thanksgiving dinner on November...