Word: kitchened
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...Westcott, who is Purchasing Agent for the University Dining Halls. Both Forrest L. Moore, now head butcher at the City Club in Boston and formerly butcher in the Harvard Union, and Joseph Stefani, Business Representative of the Cooks and Pastry Cooks Union, Local 106, in which many Harvard kitchen workers are enrolled, stated positively that Mr. Westcott is known as a shrewd buyer. To check more specifically on the lowness of the prices paid by Mr. Westcott, the Committee contacted Mr. Rose, an executive of the New England Dressed Meat and Wool Company Plant. On examining a list of prices...
...What the kitchen cabineteers are arguing is simply this: that without government spending the present upturn would not have come, and that there is still plenty of unemployment to warrant continued government activity. That is not "suppression of the truth." It is not even necessarily prompted by a belief that the economy has hit a period of "secular stagnation," for which "collectivism" is the only solution. It is simply a caution that all is not yet right with the economic system, and that the deceptive Thompson figures should not lead us to cut public activity more rapidly than the business...
...went to your friend's home and you wanted a drink of water, how would you ask to go to the kitchen?-"I'd say, 'If you don't mind will you let me go to the sink to get some water...
...jamboree with an all-Negro studio audience (Wednesdays 8 to 8:30 p.m. E.S.T.). Entrepreneur is colored Actor Richard Huey (All God's Chillun Got Wings, In Abraham's Bosom, Porgy), a Harlem big shot who runs a barbecue near Lenox Avenue called Aunt Dinah's Kitchen, and operates on the side a theatrical booking office for Negro talent. As Bossman Huey explained the setup: "Over on the right here we got the sheep. . . . They sing hymns, and they preach sermons and they is taken up with the spiritual side of life. Then over on the left...
...Dining Halls management has often insisted that the amount of food thrown away is negligible. But the Food Committee found wanton waste all too common in the Halls. Incompetent cooking causes one dish after another, especially vegetables, to be returned to the kitchen un-tasted. There is no expert, full-time dietitian in charge of the menus. These are the main leaks in the pipeline from the market, where the Committee found that Harvard buys good food, to the gullets of House members. As a result, much of the food is unappetizing, and the board rates are so high that...