Word: freshmen
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...Laciny’s win in the No. 6 position and Gridley’s battle at No. 5 are good long-term signs for the Crimson. Last season, Harvard struggled to get consistent production from the bottom of the lineup. This year, a batch of new freshmen will look to provide more depth. “I saw a lot of great things, especially out of our freshman,” Green said. “The future is bright. I think right now we have more depth this year. Anyone can be called on to pull...
...training differently, it’s just attention to little things.”Indeed, a break from training for finals period had little impact on any of the Crimson, as seniors Sasha Ermakov and Michael Kalfayan, sophomore Alexi Chijoff-Evans, and freshmen Alistair Felton and Davis Mangam claimed winning weekends. In addition, the 2-1 singles performance of rookie Robertson McAnulty and 3-1 doubles results from co-captain Kalfayan and sophomore Will Guzick reflected a consistently high level of team play.“Everything is a team effort,” Clayton explained. “Pretty...
...physically,” sophomore Kate Mills said. “It was great to see us come out there, swim fast times, and swim like a team.”Mills led the way once again with two individual wins, while Harvard’s talented crop of freshmen and sophomores provided the depth to overcome the Bears.The Crimson started the meet with a bang, sweeping the top three places in the 200-yard medley relay.Mills won the day’s first individual event, the 1000-yard freestyle, in 10:05.93. Freshman Kristi Korsberg and junior Katie Faulkner...
...Even before this fall, trivia has held a constant presence in Schleicher’s life throughout his undergraduate years. Troy C. Murrell ’09, who met Schleicher when the two were freshmen, said that they used to do New York Times crossword puzzles and play Trivial Pursuit. Last summer, they took a team to trivia night at Charlie’s Kitchen...
Dean of Freshman Thomas A. Dingman ’67 opened his home to 12 freshmen for a lesson in home cooking—sustainable, vegetarian cooking adapted from the Harvard University Dining Services menu. Over fifty students requested to participate in the free, limited-space class that was organized by the HUDS Food Literacy Project (FLP) and the Freshman Dean’s Office. HUDS Executive Chef Lawrence R. Kessel and Currier Chef Christopher Tighe demonstrated a variety of cooking techniques that featured ingredients used by dining hall chefs. The menu: delicata squash with browned butter and sage (Harvard...