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...about a couple taking care of a monstrous mutant baby. Blue Velvet, his bizarre 1986 black comedy, started with a severed ear and descended into sadomasochistic horror. Trained as a painter, Lynch has written song lyrics and directed a performance piece, Industrial Symphony No. 1, featuring a midget sawing wood and dozens of baby dolls lowered from the ceiling...

Author: /time Magazine | Title: Video: Like Nothing On Earth | 4/9/1990 | See Source »

Although Harvard's role as a share-holder was not included in the official agenda for yesterday's meeting, several overseers briefly addressed the issue, board members said yesterday. Overseer Peter H. Wood '64 said he and a handful of his colleagues questioned whether the CCSR was following the non-binding recommendations of its advisory committee...

Author: By Tara A. Nayak, | Title: Overseers Address Proxy Votes | 4/2/1990 | See Source »

...While Wood said he was not concerned about the change in Harvard's investments, he said he did have doubts about the CCSR's adherence to the Sullivan principles in proxy votes on South Africa-related holdings...

Author: By Tara A. Nayak, | Title: Overseers Address Proxy Votes | 4/2/1990 | See Source »

...secluded wood 55 miles east of Prague, smoking chimneys rise above the East Bohemian Chemical Enterprise. A large complex of ramshackle sheds and concrete buildings, the factory looks unprepossessing enough. But a "special production unit" is mixing batches of one of Czechoslovakia's most lethal exports: Semtex, the odorless, colorless plastic explosive of choice for terrorists the world over...

Author: /time Magazine | Title: Czechoslovakia The Arms Merchants' Dilemma | 4/2/1990 | See Source »

...Bare wood tables, macrame wall hangings and macrobiotic menus -- these are the images long associated with organic-food restaurants. And cultlike earnestness: the mushed-up, meatless food might be good for you, but it was surely no fun to eat. Now all that is changing dramatically, as more and more upscale restaurants across the U.S. turn to fare based on products grown by traditional, chemical-free methods. Instead of the omnipresent tofu of yore, they are offering elegant, sophisticated -- and often pricey -- dishes. Some chefs have gone organic for health reasons, others because they believe natural produce is tastier...

Author: /time Magazine | Title: Food: Bye-Bye, Tofu; Hello, Truffles! | 3/19/1990 | See Source »

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