Trinity Tripod, 1978-03-07
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Entrées Champagne / Sparkling
New Year’s December 31, Eve 2017 CHAMPAGNE / SPARKLING ARTE LATINO ‘Brut’ NV Cava Spain 9 / 36 LELLE PROSECCO EXTRA DRY DOC Italy 9 / 36 ROEDERER ESTATE ‘Brut’ NV Anderson Valley 11 / 44 DUVAL LEROY ‘Brut’ NV France - Half 35 VEUVE CLICQUOT ‘Brut’ NV France - Half/Full 45 / 85 RUINART ROSÉ NV France 130 PERRIER JOUET ‘Belle Epoque’ 2004 France 175 VEUVE CLICQUOT ‘La Grande Dame’ 2004 France 195 APPETIZERS SOUP CRAB CAKES 13 LOBSTER BISQUE 7 Micro Greens / Cognac Glaze / Lobster Cream Sauce Chives / Cognac Whipped Cream STEAMED MUSSELS 12 Roasted Tomato / Charred Scallion SALADS Grilled Focaccia / Saffron Butter Sauce CAESAR 7 Romaine / Parmesan / Croutons STEAK TARTARE 14 Capers / Onions / Chives / Crispy Potatoes PROSCIUTTO WRAPPED MEDJOOL DATE 9 Cured Yolk / Lava Salt / Cornichons / Dijon Sauce Arugula / Kale / Red Onion / Almonds Honey / Chevre / Rosemary Vinaigrette CALIFORNIA BRUSCHETTA 12 Fig-Chevre / Apples / Caramelized Onions WINTER CITRUS SALAD 9 Balsamic Glaze Micro Arugula / Cracked Pepper Farro / Blood Orange / Grapefruit Focaccia Clementine / Pistachio / Whipped Burrata Pomegranate Vinaigrette ENTRÉES PAN ROASTED FILET 28 Caramelized Onion Potato Spring Roll / Cauliflower Steak / Bordelaise SILVER OAK CABERNET SAUVIGNON 2012 Alexander Valley 25 VEAL OSCAR 35 Fingerling Potatoes / Asparagus / King Crab / Béarnaise Butter / Charred Lemon ROCHIOLI PINOT NOIR 2015 Russian River Valley 25 BRAISED LAMB SHANK 27 Rosemary Redskin Mashed / Root Vegetables / Red Wine Demi-Glace DRAGON TOOTH by TREFETHAN MERITAGE 2014 Napa Valley 20 -
The Record of the Class
CLASS BOOK LP 2.£ I 5 T\3 THE LIBRARY cop. x. • OF HAVERFORD COLLEGE THE GIFT OF ANONYMOUS DQWDTt Accession No. 1 O O 1"^ T COLLEGE Digitized by the Internet Archive in 2009 with funding from Lyrasis IVIembers and Sloan Foundation http://www.archive.org/details/recordofclass1937have THE RECORD NINETEEN HUNDRED AND THIRTY-SEVEN THE AHHUAL PUBLlCATlOTi OF THE SETilOR CLASS HAVERFORD COLLEGE HAVERFORD P A. Cop. 2. PUBLISHED BY J. Wallace Van Cleave, Editor W. W. Allen, III, Business Manager M. Albert Linton, Jr., Photographic Editor William H. Bond Stephen G. Gary Henry C. Gulbrandsen Roy C. Haberkern William A. Polster TO ALEXANDER JARDINE WILLIAMSON In Gratitude, and in rccosrnition of his services to Haverford -1< X CO Woi Q Z D O FACULTY Chapter I T a small college, they tell us, one of the chief ad- vantages is intimate connection with the faculty. Intimate connection, of course, means food. There is practically no one who, at some time or other, has not sponged off the faculty, using "intimate connec- tion" as an excuse. Hot chocolate off Mr. Williamson, coffee and doughnuts off the Herndons, endless wassail off the Hotsons, dinners for majors from the Lunts and the Snyders and the Fetters. In return, we twice dragged the whole lot to Founders Hall for more intimate connection. Everybody invited his major professor, and much good work was put in easily and painlessly. The evenings were ones of hysterical appreciation of jokes, then songs and speeches, and general ill feeling. Verv occasionally the faculty provides something besides food in their little intimate connection gatherings outside classes. -
Introduction
INTRODUCTION Willard N. Harman Internships: Sara Zurmuhlen and Kyle Stevens from Richfield Springs and Schenevus Central Schools, respectively, were supported via a FHV Mecklenburg Conservation Fellowships and by the Village of Cooperstown. Sara was involved with coliform analyses on the upper Susquehanna just south of Cooperstown, on Otsego Lake and in several areas in local watersheds relevant to the spring flooding. Kyle analyzed chlorophyll a in Otsego Lake as a proxy for algal population abundance. College undergraduate intern Caitlin Snyder from Cazenovia College held a Rufus J. Thayer Otsego Lake Research Assistantship. She was involved in work at Goodyear Swamp Sanctuary working with purple loosestrife control (with support from the Cooperstown Lake and Valley Garden club) as well as the traditional Otsego Lake waterhed monitoring carried out by the Thayer Assistantship. Erika Reinicke and Georgette Walters from SUNY Cobleskill held Robert C. MacWatters Internships in the Aquatic Sciences. They both worked with a diversity of fisheries oriented research projects. Alex Scorzafava from St. Bonaventure received an internship to monitor Lake Moraine vegetation management from the LAKE Moraine Association. Brian Butler, from SUNY Oneonta, recieved support from the Peterson Family Conservation Trust. He worked on Cherry Valley water quality and fisheries surveys at the Thayer Farm and Greenwoods Conservancy with Aaron Payne. Aaron was supported by a Biological Field Station Internship dedicated to SUNY Oneonta students. Graduate students: Six graduate students in the Biology MA program have been involved with BFS faculty in 2006. Karen Tietlebaum and Kathy Suozzo have not yet defined their graduate research. Connie Tedesco continues her work with wetland vascular plants. -
View Dinner Menu
Appetizers Bacon Wrapped Shrimp – Skewered shrimp wrapped in applewood smoked bacon with focaccia bread 9 Mini Pasties – Here is a U.P. comfort food. Brown gravy served for dipping. Eh? Ya, you betcha! 9 Olive Cheese Dip – If you like olives, you can’t go wrong here, served with crusty focaccia 9 Cheese Curds – Wisconsin white cheddar cheese fried golden. Ask for dipping sauce 9 Chicken Tenders – All white meat whole tenderloin, lightly breaded. Ask for dipping sauce 9 Onion Rings – Thick cut, crispy, breaded rings. Ask for dipping sauce 9 Rangoons – Artichoke, spinach and cream cheese wrapped in a wonton 9 *VegetaBle Spring Rolls – A blend of veggies wrapped in a traditional spring wrap 9 Roasted Mushroom Focaccia– Parmesan and chive cream cheese, mushrooms and caramelized onions broiled until bubbly brown 9 Sauces for dipping: BBQ, Ranch, Honey Mustard, Sweet & Sour, Zesty Pasta Dinners All pasta dinners include choice of soup or salad and bread / cracker basket Add Italian sausage, a grilled chicken breast or a shrimp skewer to any pasta dish – 4 Creamy Pesto with Grilled Veggies 18 Basil and cream covers a blend of peppers, onions, mushrooms and broccoli poured over fettuccine to create a house signature dish *Fettuccine Cannellini 17 Mushrooms, onions, fresh spinach, grape tomatoes tossed in a white bean and garlic herb sauce Seafood SeraHino 19 A blend of crab and shrimp folded into a dilled Monterey cream sauce over a bed of fettuccine Fettuccine Alfredo 18 A classic that never goes out of style House Made Cheese Ravioli 18 Stuffed -
BLUE HENS Spiders Nov
SIX-TIME NATIONAL CHAMPIONS (1946, 1963, 1971, 1972, 1979, 2003) | 16 CONFERENCE TITLES | 20 NCAA PLAYOFFS 2018 Delaware Schedule/Results AT A GLANCE... Date . .October 6, 2018 Kickoff. 3 p.m. EST Date Opponent Time Location ................Richmond, Va. Aug. 30 RHODE ISLAND* L, 19-21 Venue .................Robins Stadium Sept. 8 LAFAYETTE W, 37-0 Capacity. 8,217 Sept. 15 CORNELL W, 27-10 Sept. 22 at #1 North Dakota St. L, 10-38 Surface .......Prescription Athletic Turf Oct. 6 at Richmond* 3 p.m. TV . NBCS Washington/+ Oct. 13 #11 ELON* 3:30 p.m. Live Video ......RichmondSpiders.com Oct. 20 at New Hampshire* 3:30 p.m. Live Stats .......RichmondSpiders.com Oct. 27 #25 TOWSON* 3:30 p.m. RV/RV DELAWARE (2-2, 0-1) Live Audio. .WDSD 94.7 FM richmond (2-3, 0-2) Nov. 3 at Albany* 3:30 p.m. All-Time Series ......Delaware leads 21-11 Nov. 10 at #18 Stony Brook* 1 p.m. BLUE HENS spiders Nov. 17 #13 VILLANOVA* 12 p.m. the coaching matchup Home games in CAPS | Delaware: Danny Rocco (Wake Forest, ‘84) Richmond: Russ Huesman (Chattanooga, ‘81) * CAA Football game Record at Delaware: 9-6 (.600) (second season) Record at UR: 8-8 (.500) (second season) Career Record: 99-48 (.673) (13th seasn) Career Record: 67-45 (.598) (10th season) Record vs. Richmond: 1-0 Record vs. Delaware: 0-1 HEN HOUSE HEN TRACKS the series DELAWARE COACHING STAFF - The Blue Hens return to action for a second straight road game when they travel to Richmond for a critical CAA matchup against Overall Record: On the Field well-known rivals. -
Appetizers from the Chef's Tureen Fresh Greens
APPETIZERS BRUSCHETTA 7 CRUSTY BREAD, TOPPED W/GARLIC OLIVE OIL,FRESH BASIL AND HERBS, VINE RIPE TOMATOES, GORGONZOLA AND PARMESAN CHEESE OYSTERS ROCKEFELLER 11 PLUMP OYSTERS, TOPPED WITH SAUTEED SPINACH, PROVOLONE CHEESE AND HOLLANDAISE SAUCE SHRIMP COCKTAIL 11 JUMBO SHRIMP SERVED CHILLED WITH COCKTAIL SAUCE AND LEMON WRAP “BIG SWIMMERS” 11 BUFFALO SHRIMP, SERVED MILD, MEDIUM OR HOT ESCARGOT 10 BAKED WITH MUSHROOM CAPS, DRESSED IN A SPECIAL GARLIC BUTTER SAUCE, TOPPED WITH PUFF PASTRY “BLACK AND BLUE” TUNA WASABI * MARKET SEARED TUNA THINLY SLICED, W/ FRESH PICKLED GINGER, WASABI & SOY SAUCE ARTICHOKES RACHEL 11 BABY ARTICHOKES FILLED WITH CRAB STUFFING, ROLLED IN SEASONED BREAD CRUMBS, LIGHTLY FRIED AND SERVED WITH A SPECIAL HONEY MUSTARD SAUCE THAI PEANUT SHRIMP 11 LARGE GRILLED SHRIMP, SERVED OVER A SWEET CHILI PEANUT SAUCE CRAB CAKES “ A LA DALE “ 12 TWO CAKES “ OH SO STUFFED “ WITH JUMBO LUMP CRAB, LIGHTLY BREADED AND SAUTEED, SERVED WITH A SWEET COGNAC SAUCE “VINE RIPE” 9 TOMATOES AND FRESH MOZZARELLA CHEESE, SLICED AND TOPPED WITH AN HERB BALSAMIC VINGARETTE FROM THE CHEF’S TUREEN CHEF’S CHOICE SOUP DE JOUR CUP 5 BOWL 6 BAKED FRENCH ONION SOUP 6 FRESH GREENS CLASSIC CAESAR SALAD 5 LARGE 7 CRISP ROMAINE AND FRESH CROUTONS, SERVED WITH OUR OWN “COURTNEY’S” CAESER DRESSING, TOPPED WITH ANCHOVIES ADD $1.00 TRADITIONAL HOUSE SALAD 5 LARGE 7 MIXED GREENS, SURROUNDED BY VEGETABLES & GARNISHES, CHOICE OF DRESSING *CONSUMING RAW OR UNDERCOOKED, MEATS, POULTRY,SEAFOOD,SHELLFISH OR EGGS, MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY -
The Glenville Mercury Yo!
The Glenville Mercury Yo!. XXXVII. No. 10 Glenville State College, Glenville, W. Va. Wednesday, March 9, 1966 US Drama Band Goes on One-day Group to Be Tour Through West Va. In preparation for a one-d ay nutes of top of chords to form clus Here Today lour into the western region of ters. This work is polytonal or bi We.)t Virginia· during the IaUer tonal m spots. Contrasts are ample tudents from rune area high part of this month, the GSC Band enough to m ake this piece very enjoyable to perform and hear. schools have been invited to par will present a concert Wednesday, ticipate LD tbe l..Jtt.le Kanawha Merch 16, at 8:00 p.m. in the col From measure one to the final lege auditorium. Under the direct· exuberant chord, "Elsa's Proces Reg•onal Council JUgh School ion of Mr. Ronald D. Ross, the sion to the Cathedral" by R . Wag Drama Fesuval here today concert will be presented to the ner is one giant crescendo. Haunt Perform•nces ue scheduled public free of char ge. ingly beautiful and highly roman tic, this piece comes from Wag throughout the. d•y beginning •t The first s~ l ection of the con ner's opera, Lohengrin. 9:00 11.m. Pl•ys will be limited to cert will be the exerpts from Wag. 30 minutes •nd skits to 15 minutes ner' s most p o p u I a r ope-ra, Die The Briti!h flavor is everywhere Meistersinger. Composed around abounding Vaughn.-Williams' e•c:h, lind after e•ch present•tion 1865, it d isplays typical Wagnerian "Folk Song Suite," a collection of Mr. -
Dinner Starters Salads 5 21
Starters Charcuterie Platter $18 Smoked Duck, Cured Salmon, Crispy Pork Belly, Assorted Cheese, Mustard, Fruit Chutney, and Crostini Burrata Cheese Crostini $12 Burrata Cheese, Port Soaked Figs, Grape Tomatoes, Extra Virgin Olive Oil, Cherry Balsamic Glaze, and Breadsticks Spicy Pickle Fries $8 Fried Spicy Pickles with Curry Fry Sauce Shrimp Cocktail $13 Chilled Shrimp with Cocktail Sauce and Lemon Chicken Wings 6-$10 12-$17 18-$23 Served with Your Choice of Frank's Hot Sauce, Spicy Thai Chili Sauce, or BBQ. Served with Celery and Ranch or Blue Cheese Dressing Nachos $13 Cheddar and Pepper Jack Cheese, Pico de Gallo, Sour Cream, Black Olives, and Jalapenos • Seasoned Ground Beef-$3 / Grilled Chicken-$4 Soup du Jour Cup $4 Bowl $6 Salads Strawberry and Spinach Salad $12 Strawberries, Spinach, Blueberries, Avocado, Candied Pecans, and Coconut-Poppy Seed Dressing Greek Salad $14 Beef and Lamb Gyro Meat with Red Onion, Kalamata Olives, Feta Cheese, Tomato, Spinach, Tzatziki Yogurt Dressing, and Grilled Pita Chips Vegan Salad $12 Quinoa, Kale, Edamame, and Green Chickpeas over Butter-Head Lettuce with Olive Oil, Raspberry Vinegar, and Sea Salt Cobb Salad $13 Local Organic Greens with Turkey, Bacon, Hard Cooked Egg, Gorgonzola Blue Cheese Crumbles, Avocado, Tomato, Scallions with Your Choice of Dressing Asian Chicken Noodle Bowl $14 Vermicelli Noodles Tossed with Romaine, Crispy Won-tons, Carrots, Scallions, Peanuts, and Cilantro-Ginger Dressing. Choice of Grilled or Crispy Chicken o Caesar Salad $7 Local Organic Romaine Lettuce Tossed with -
Source Water Protection 2 PROBLEMS
A publication of the North American Lake Management Society LAKELINEVolume 39, No. 3 • Fall 2019 Source Water Protection 2 PROBLEMS. 1SOLUTION. FAST SOLUTION FOR ZEBRA MUSSEL CYANOBACTERIA TREATMENT & ALGAE CONTROL . Kills cyanobacteria Fast! 24-48 hours . EPA Registered . Prevents harmful algal blooms (HABs) . Complete mortality in adult quagga & zebra mussels . Reduces taste & odor compounds— geosmin . Lakes, ponds & reservoirs . Durational algae control - Up to . WTP intake screen & pipeline protection 30 days/application . Effective and affordable molluscicide . Rapid dispersion . Creates no disinfection by-products . Easy application, stays in solution . Can be used in fish bearing waters . No immediate cell lysis EarthTecQZ.com 800.257.9283 AKE INE Contents L L Published quarterly by the North American Lake Management Society (NALMS) as a medium for exchange and communication among all those Volume 39, No. 3 / Fall 2019 interested in lake management. Points of view expressed and products advertised herein do not necessarily reflect the views or policies of NALMS or its Affiliates. Mention of trade names and commercial products shall not constitute an 2 From the Editor endorsement of their use. All rights reserved. 3 From the President NALMS Officers President Source Water Protection Sara Peel Immediate Past-President 5 Protection of Lakes and Reservoirs as Drinking Water Supply Frank Browne Sources President-Elect Elizabeth “Perry” Thomas 10 Collaboration Protects Sources of Drinking Water Secretary 13 Addressing Changing Water Quality -
2019 Delaware Football Game Notes
2019 Delaware Football Game Notes SIX-TIME NATIONAL CHAMPIONS (1946, 1963, 1971, 1972, 1979, 2003) | 16 CONFERENCE TITLES | 21 NCAA PLAYOFFS 2019 Delaware Schedule/Results AT A GLANCE... Date . November 2, 2019 Date Opponent Time Kickoff. 2 p.m. Aug. 29 DELAWARE STATE W, 31-13 Location ..................Towson, Md. Sept. 7 at Rhode Island* W, 44-36 (3ot) Venue ..........Johnny Unitas Stadium Sept. 14 #1 NORTH DAKOTA ST. L, 22-47 Capacity. 11,198 Sept. 21 PENN W, 28-27 Sept. 28 at Pittsburgh L, 14-17 Surface .......................FieldTurf Oct. 12 at Elon* L, 7-42 Live Video ...................FloSports Oct. 19 #23 NEW HAMPSHIRE* W, 16-10 Live Stats ...............BlueHens.com Oct. 26 RICHMOND* L, 25-35 DELAWARE (4-4, 2-2) Live Audio. .WDSD 94.7 FM #22 towson (4-4, 1-3) Nov. 2 at #22 Towson* 2 p.m. All-Time Series ......Delaware leads 12-8 Nov. 9 ALBANY* 1 p.m. BLUE HENS tigers Nov. 16 STONY BROOK* 1 p.m. Nov. 23 at Villanova* 1 p.m. the coaching matchup Home games in CAPS | Delaware: Danny Rocco (Wake Forest, ‘84) Towson: Rob Ambrose (Towson, ‘93) * CAA Football game Record at Delaware: 18-13 (.581) (third season) Record at Towson: 63-63 (.500) (11th season) Career Record: 108-55 (.663) (14th seasn) Career Record: 66-70 (.485) (12th season) Record vs. Towson: 2-4 Record vs. Delaware: 4-6 HEN HOUSE HEN TRACKS DELAWARE COACHING STAFF the series - The Blue Hens head to Towson looking to bounce back after a tough 35-25 home loss to Richmond last Saturday. -
Appetizers Salads Veal Chicken Fish Beef Luncheon Pasta
Appetizers Soup du jour $3.75 Chicken Wings (Hot N' Spicy) $6.95 Toasted Ravioli (10) $6.25 Toasted Spinach Balls (10) $6.25 Crab Cakes $6.50 Breaded Zucchini $5.95 French Fried Onion Rings $5.95 Garlic Cheese Bread (large) $6.25 Garlic Cheese Bread (small) $3.50 Combination Platter $6.95 (Toasted ravioli, zucchini, artichoke hearts, and spinach balls) Salads Dinner Salad $3.25 Pietro's Special $8.25 (Lettuce, cheese, onions, and tomato) (A meal in itself with lettuce, tomato, onions, salami, mushrooms, cheese, anchovy, and olives) Combination Salad $6.25 Spinach Salad $8.25 (Lettuce, salami, cheese, onions, olives, and (Garden spinach with shrimp, egg, bacon bits, fresh tomato) mushrooms, cheese, croutons, and topped with our special dressing) Chef's Special Salad $8.25 (Lettuce topped with marinated chicken, provel cheese, croutons, and tomato) Veal Chicken Fish Veal Ala Pietro $9.25 Chicken Pietro $9.25 Filet of Sole $9.25 (Chopped veal cutlet topped with (Boneless breast of chicken in a Jack Salmon $9.25 white wine sauce and fresh white wine and fresh mushroom mushroom sauce) sauce) (Breaded, deep fried whiting filet) Veal Parmigiana $9.25 Chicken Parmigiana $9.25 Filet of Sole Sebastian $9.75 (Chopped veal cutlet topped with (Boneless breast of chicken topped (Lightly battered, in a creamy meat sauce and cheese) with tomato sauce and cheese) seafood sauce) Veal Marsala $9.25 Chicken Marsala $9.25 (Chopped cutlet, wine sauce with (Boneless breast of chicken served green peppers, tomatoes, and in a wine sauce with green Beef mushrooms) -
Chefs Specialties Mignon 30
Galen Hall Classics *Twin Filet Galen Hall Combination Seafood Twin cut filet mignon topped with crab imperial, Broiled, stuffed shrimp, sea scallops, steamed crisp bacon sautéed onion and peppers 30. clams, and broiled haddock 27 Crab Cakes Jumbo Breaded Shrimp Traditional house recipe Hand breaded, deep fried, and served with One 20 cocktail or tartar sauce 19 Two 26 *B&W Salmon Stuffed Shrimp Fresh fillet of salmon broiled with teriyaki Jumbo shrimp stuffed with Galen Hall crab sauce, topped with black and white sesame imperial baked in our au gratin oven 23. seeds, and presented over white rice 23 Crab Sauté Veal Oscar Jumbo lump crab meat simply sautéed in brown Veal tenderloin sautéed with mushrooms, butter 27 topped with asparagus, jumbo lump crabmeat and Hollandaise sauce 27 Chicken and Artichoke Breast of chicken sautéed with mushrooms, *Filet Stuffed With Crabmeat artichokes, and simmered in parmesan Center cut filet stuffed with classic crab cheese sauce 18 imperial, finished with sautéed mushrooms 30 8oz. Filet Chefs Specialties Mignon 30. Baltimore Pasta Bar Harbor Scallops Shrimp, scallops, steamed crabmeat, clams, Seared sea scallops, topped with pepper bacon, Fettuccini, Old bay butter 23 horseradish sauce, and served over baby spinach 23 Veal Helen Veal tenderloin sautéed with mushrooms, * Steak House Bowl asparagus and a light cheese sauce 24 A sliced 8oz. strip steak served with our coal cracker potatoes, paired with creamed * Eagle Steak spinach, sautéed mushrooms and compound 18 oz, bone in rib eye, cut from upper two thirds steak butter 23. of all Angus beef, seasoned, grilled and topped with onion rings or mushrooms 33.