Word: problems
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Dates: during 1940-1940
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...executive committee of California's Associated Farmers and a fluent hater of John Steinbeck, says, "About as much as there was in Prohibition beer." Owlish, bespectacled California Commissioner of Immigration and Housing Carey McWilliams, who enrages growers by plumping for collective farms to solve California's farm problem, says, "It was true two years ago, is not so true...
Next day a squadron of Heinkels swooped on a British convoy near the Orkney Islands. They let go several tons of their "problem children." The British said three neutral merchant ships were hit and two had to be abandoned. The Germans said they dispersed the convoy, sank nine warships and merchantmen, totaling some 42,000 tons, damaged two merchantmen totaling 11,000 tons...
Although the committee considered dining hall service in its investigation, it will not treat this aspect of the problem at this time, since it believes that it is a different matter and one tied up with the whole question of student employment. Before any findings can be reported further investigation must be made and a poll of student sentiment held on the issue of student waiters. The problems of student employment and of the dining halls are closely, related because the funds for the Temporary Student Employment service come from the "profit" made by the halls. The Committee will report...
...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...
...second problem, incompetent cooking, is not so easily met. Partly it is inherent in the mass-production of meals. But nevertheless the Committee believes there is room for improvement in the cooking. The root of the trouble lies in inexperienced and inefficient cooks. As an example of this, it was pointed out by Mr. Stefani, himself an experienced cook, that the broccoli served in the Union is prepared by a man who has had no outside cooking training, and is cooked in such a way that about 50% of the flavor and food value is lost. There is reason...