Word: garden thyme
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Dates: during 2008-2008
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Green was on the tip of Harvard undergraduates’ tongues last night as they feasted on a Sustainable Dinner composed entirely of local ingredients. The dinner, which featured autumn vegetable soup and cider-and-thyme-steamed mussels, was Harvard University Dining Services’ chief contribution to the University’s Sustainability Week. “Sustainability is something that we’ve focused an enormous amount of attention on and is one of our department’s overriding goals,” said HUDS spokeswoman Crista Martin. “[This dinner] is a great...