Thursday Bite

By The Dartmouth Web Staff | 3/1/12 4:43pm

 



 


When most ski jumpers climb to the sum­mit of Har­ris Hill, they can see all the way to New Hamp­shire.

But Karin Friberg, 22, who rou­tinely trains with the US women’s ski jump­ing team, can see Sochi, Rus­sia.

...​Friberg has a kin­dred soul in Sandy Har­ris, daugh­ter of Fred Har­ris, who built Har­ris Hill in 1922.

“These women that come here are world-class ath­letes that train as hard as men; the women are amaz­ing,’’ said Sandy Har­ris, 59, who no longer ski jumps but still races side­cars at New Hamp­shire Motor Speed­way. “I guess I in­her­ited my fa­ther’s ad­ven­tur­ous gene.’’

Ski jumpers owe a debt of grat­i­tude to Fred Har­ris - also known as “The Man who put Amer­ica on Skis’’ - for build­ing the only 90-me­ter jump in New Eng­land.

In 1908, while at­tend­ing Dart­mouth Col­lege, Har­ris helped build Dart­mouth’s first ski jump. He also started the Dart­mouth Out­ing Club and or­ga­nized a Win­ter Car­ni­val, which gained pop­u­lar­ity by invit­ing fe­male guests for the week­end. A sil­ver-winged tro­phy is still pre­sented in his name.

“He had an ab­solute wish,’’ said Sandy. “He wanted peo­ple to be out­side in the win­ter. His motto was, ‘If you can’t do your best, don’t do it.’

“It was hard to meet his stan­dards of per­fec­tion when he de­cided to build a ski jump. It be­came a world-class ski jump. There were no cut­ting cor­ners.’’


**Today's weather:**


Snow likely. High 26F. Winds ENE at 10 to 20 mph. Snow ac­cu­mu­lat­ing 4 to 6 inches.

**News**


Pro­fes­sor emer­i­tus of re­li­gion and for­mer Dean of the Fac­ulty Hans Pen­ner, who helped de­velop the Dart­mouth Plan and was a lead­ing fig­ure in the re­li­gion de­part­ment for many years,diedSat­ur­day Feb. 25 after a bat­tle with lung can­cer, Susan Ack­er­man, chair of the re­li­gion de­part­ment, said in an email to The Dart­mouth.

French and com­par­a­tive lit­er­a­ture pro­fes­sor Lawrence Kritz­man will be in­ducted into the Le­gion of Honor — France’s high­est civil­ian honor — in a cer­e­mony led by French Am­bas­sador to the United States Fran­cois De­lat­tre this spring, ac­cord­ing to Kritz­man. He will re­ceivethe award, the lat­est in a string of hon­ors that he has re­ceived from the French gov­ern­ment, for in­ter­na­tion­ally rec­og­nized con­tri­bu­tions to French cul­ture.

**Menu**


'53 Com­mons
Full & Up-To-The-Minute Menus with Nu­tri­tional Info
7:30 a.m. 3:00 p.m. & 5:00 p.m. to 8:30 p.m.

Ma Thayer's





    • Break­fast: Scram­bled Eggs; Sausage Links; Hash Browns; Apple Oat­meal Pan­cakes; Break­fast Bur­ri­tos with Chorizo

    • Lunch: Kari Sapi (Beef Curry); Fi­esta Corn; Broc­coli; Stir Fried Chicken and Cashews; Rice; Pasta and Mari­nara

    • Din­ner:Roasted Tilapia; Bar­ley Pilaf; Caribbean Pork and Plan­tain; Creamy Po­lenta; Wilted Spinach; Pasta and Mari­nara




The Hearth





    • Spe­cials: Cheese; Pep­per­oni; Veg­gie; Ham and Pineap­ple;

    • Pizza:Rose­mary Tilapia; Roasted Tomatillo Chicken




The Grill





    • Build your own sand­wich with Halal chicken thigh, local beef, grilled chicken or Fil­let of Line Caught Pa­cific Salmon; Grilled Cheese; Fries




Her­bi­vore





    • Lunch:Black Bean, Brown Rice and Cheese Bur­ri­tos; Gar­den Burg­ers; Cous­cous; Steamed Cau­li­flower; Turnip Greens

    • Din­ner:Gar­den Burger; Fried Rice; Egg Rolls; Pier­o­gis and Onions; Fried Cab­bage




Pavil­ion





    • Lunch:Falafel; Matzo Ball Soup; Chal­lah; Veg­gies; Cook­ies

    • Din­ner:Grilled Salmon Fil­let; Fes­tive Rice; Veg­gies; Chal­lah; Cook­ies




Big Greens





    • Panini Bar:Hot Ital­ian; Split Pea and Ham




World View





    • Mac and Cheese fea­tur­ing Car­bonara Style; Buf­falo style; & Philly Cheeses­teak Style




Court­yard Cafe


All meal plan equiv­a­lency swipes come with a choice of juice, foun­tain drink, cof­fee, tea or 8 oz car­ton of milk

  • Lunch: Chicken Bowl (Fried Chicken with corn, mashed pota­toes cheese and gravy)

  • Din­ner:Pork Spare Ribs and Fries

  • Late Night:Mac and Cheese


Col­lis Cafe



  • Soups:

  • Lunch Spe­cial:


No­vack Cafe



  • Sand­wich of the Day:Chicken Ranch BLT Wrap

  • Soup of the Day:Tomato Rice; Chicken Noo­dle

  • Avail­able Daily:

    • Hot & Cold Bev­er­ages

    • Ready Made Sand­wiches & Wraps

    • De­li­cious Baked Goods

    • As­sorted Snacks




Byrne Hall


Lunch:





    • Grill Spe­cial: Bison Burger with Sautéed Onions, Spinach, & Goat Cheese

    • Deli Spe­cial: New Eng­land Turkey Gob­bler

    • Veg­e­tar­ian:White Bean and Arugula Ragout with Bar­ley

    • En­tree: Ital­ian Sausage Cal­zone with Mari­nara Dip­ping Sauce




Din­ner:





    • Grill Spe­cial: Fried Chicken Ten­ders with Sea­soned Plan­tains

    • Veg­e­tar­ian: Pan­cakes with As­sorted Top­pings

    • En­tree: Pesto Crusted Pork Loin with Rice Pilaf




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Thurs­day, March 1st
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