Progress and kindness

First of all, I want to share (sorry for the repeat, Facebook friends) this amazing piece by Oliver Sacks in the New York Times opinion section a few days ago. It’s heart-wrenching and beautiful and meditative and overwhelmingly human. I first ran into Sacks’ writing in an issue of Chemical and Engineering News that was sitting […]

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Recipe: Chicken arrabbiata

A few weeks ago, I decided to finally treat myself with a trip to Arjuna, a whole foods store in Cambridge, to get a few of the more unusual ingredients that I’ve been wishing for. In particular, I was looking to expand my whole-grain horizons beyond brown rice and porridge oats (which are okay, but […]

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Roses and thorns

When I lived with a bunch of Nordic skiers in D House (just down the hill from the Green), we would occasionally cook house dinners. This was always pretty fun, and one thing that sticks out in my mind is that one ’14, Natalie, would ask people to talk about their “roses and thorns” (you […]

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Recipe: Laura Moon’s chili

“Laura made a great chili. She used lean-cut meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice, and a pinch of fresh dill, and, finally, measure out and add her […]

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Recipe: Alpha-omega granola

Alpha-linolenic acid and other omega-3 fatty acids in the seeds and nuts give this granola its name (I was really just going for “catchy”). It’s made with what the Brits call “porridge oats” and Americans generally call quick-cooking or instant oats, as opposed to my preferred rolled oats, because rolled oats are significantly more expensive […]

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