Word: easting
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...Central and Eastern Europe as a high school student in the last days of the Cold War, when she found herself drawn to the world that Ronald Reagan once referred to as the “Evil Empire.” She majored in German studies and Russian and East European studies at Williams College, and after working as a consultant for health care in Poland, decided to enter graduate school at Harvard to explore the history behind the region...
...unclear how seriously Strasburg considered making the trip east, especially since both of his parents attended SDSU, but every time the 6'4", 220 pound righty pumps his fastball by a hapless fellow rookie this summer, people in a Crimson uniform will ponder the what...
...between Meg Ryan, Karl Malone, and Vinnie Chiappini. Hint, Glenda: It’s an affinity for John Stockton! Sound fundamentals AND short shorts? Who wouldn’t want to ‘pick and roll’ with him? [3]Xiaofei Tian: A rising star in the East Asian Languages and Civilizations department, he has constantly worked to improve relations between the AAA [Asian American Association] and the AAA [Admirers of Asians Association], the latter composed exclusively of a blocking group in Dunster and every male CS concentrator. We here at FM fear these two groups might merge...
...organizers. “We were happy to be able to sponsor someone with a message of proactive measures for the future,” said Ilyana M. Sawka, program coordinator of the Kennedy School’s Kokkalis Program, which runs initiatives for southeast and east-central Europe. Boston-area professionals said they appreciated Dinkic’s frankness. “It’s impressive that he is as optimistic as he is, focusing on the future,” said Kristen Rupert, executive director of the Massachusetts Alliance for International Business. Yet some left the lecture...
...said. Many of Israel’s unique fruit juices were originally created during an orange surplus. According to Ben-Yehoyada, the 1990s saw the advent of popular Israeli and Jewish ethnic food. But many items associated with Israel in fact originated all over Europe and the Middle East. Schnitzel, from Germany, is often stuffed into pita, Falafel is Egyptian, Israeli salad is actually Turkish, and fried eggplant is Iraqi. “[Ben-Yehoyada] was incredible,” said Sarah B. Honig ’10, a member of the Harvard Culinary Society, which co-sponsored the event...