Word: kitchened
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...Wall Street by surprise, but few which showed greater imagination. It was the work of Wall Street's most successful high financier, a slim, shy, soft-shirted man in his forties who wears a belt which his vest doesn't quite reach and sits around in the kitchen after midnight snacking on a slice of sugared bread dampened with milk. He came as close as anyone has to beating Wall Street's gag about merging Worthington Pump and International Nickel, to get Pumper Nickel...
...checking on a number of occasions the amount of food returned to the kitchens uneaten, the Committee came to the conclusion that certain dishes reach the students cold and flavorless. Particular offenders in this respect are certain vegetables: broccoli, string beans, celery, spinach, brussels sprouts, and cabbage, to name but a few. For example, at lunch on February 27 in Leverett House 42 orders of lima beans were returned to the kitchen uneaten or barely tasted; 196 people were served at lunch that day. On the preceding day at lunch in the same dining hall, 40 orders of parslied potatoes...
...cause of this situation is twofold: persistent serving of unpopular dishes, and incompetent cooking. The first problem is a simple one to solve. At the present time Harvard has no dietitian. The menus are made up entirely by Mr. Robertson, the Head Steward in the Kirkland House kitchen. While this is in no sense intended as a criticism of Mr. Robertson's judgment, it is only fair to point out that he has many other responsibilities, and that to the best of the Committee's knowledge, Harvard is one of the few colleges which has no resident dietitian devoting...
...preliminary check on the amount of waste involved in dining hall food which is not eaten, the Committee held a check on February 21 to determine the amount of bread and butter thrown away after being returned to the kitchen. At lunch that day in Leverett House observers found that 62 rolls were thrown away, two leaves of bread, and 50 cakes of butter. The food thrown away was returned to the kitchen completely untouched; the butter was still in bowis with ice and water, and the bread was still on the bread plates...
...speaking to Mr. Moore, former Kirkland House kitchen employee and now butcher at the Boston City Club, the Committee was astonished to learn that in his opinion 10 to 15% of all the meat cut in the House kitchens is wasted through incompetent butchering...