HDTenEightyP/NetNews huggingface dataset:
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: ne.food
Subject: Re: Bertucci's (tomatoes on smoked cardboard)
Keywords: pizza
Date: 28 Aug 92 23:59:06 GMT
Distribution: ne
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <1992Aug27.023057.6771@redsox.bsw.com> campbell@redsox.bsw.com (Larry Campbell) writes:
>I have to admit that I am mystified.  Why do people like
>Bertucci's?  I think their pizza tastes like wood-smoked
>cardboard with tomato sauce on top.

You know... he's absolutely right.  And I *like* Bertucci's.

Next time, I'm just ordering the boxes for take out.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: ne.food
From: brighid@bass.lkw.com (Brighid)
Subject: Re: What _is_ Greek Pizza?
Organization: Lakewood Corporation
Date: Fri, 04 Sep 1992 14:43:08 GMT


Greek pizza, as I know it, is not bland tomato sauce and mystery cheese
mix.

Greasy, yes.

But when I think of Greek pizza I think of garlic, broccoli and mushroom
pizza (with idenifiable chunks of all three) or feta, red onion, broccoli,
mozarella, tomato chunks and tomato or pesto sauce. More like evenly
cooked dough, optional sauce, chucks of veggies and maybe some melted cheese.

El Greco's in Amherst, MA and Foodees in NH and western MA serve this type.
(does El Greco's still exist, I wonder?)

Speaking of pizza, are dough balls to hold the box away from the pizza solely
a Canadian kind of thing?

Brighid
brighid@bass.lkw.com
Newsgroups: ne.food
From: aefron@cornerstone.com (Andy Efron)
Subject: Re: Italian food
Reply-To: aefron@cornerstone.com (Andy Efron)
Organization: Cornerstone Research, Cambridge, Mass.
Distribution: na
Date: Mon, 31 Aug 1992 16:04:42 GMT

 >  cansoori@athena.mit.edu (Christina Ansoorian) writes:

> I do not consider any restaraunt that serves pizza to be an
> Italian restaraunt.  It is a pizzaria.  Even if it serves pasta
> dishes.  This includes restaraunts like Uno's (which I actually
> consider to be American food, it serves hot dogs, fer crying out
> loud), and Bertucci's (a pizza place).

Where did you get this idea?  Pizzerias are very common in Italy.


> All of the great Italian restaraunts I have been to have certainly
> had pasta selections on the menu, but the vast majority of the menu
> is filled with meat selections (relying heavily on fish, shellfish,
> squid, and veal).  They also should have nice antipasto platters,
> and appetizers such as stuffed artichokes.  

> Christina

Pasta is a staple food for most Italians, though restaurants there serve a 
lot of meat and seafood as well.


Andy





----------------------------------------------------
"I didn't do it to make history.  You do something
that you want to do or feel you have to do, because
you like it and love it.  And if it turns out to be
history, well, so what?"

				--Carroll Shelby,
					from "The Cobra-Ferrari Wars"
----------------------------------------------------

Newsgroups: ne.food
From: margo@tbird6.prime.com (Margo Kosicki)
Subject: The Tap in Haverhill
Reply-To: margo@s35.prime.com
Organization: Prime Computer R&D
Date: Thu, 3 Sep 1992 16:25:30 GMT

Hey Guy,

	This question is for any one, but I suspect Guy will have the answer.  Is
the Tap still open? If it is do you know if the food is still good?  I haven't
been in a few years and I don't remember the food being outstanding, but I liked
the atmosphere and the food was good.  I also remember the prices were resonable.

Margo
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: ne.food
Subject: Re: Italian
Date: 29 Aug 92 16:22:57 GMT
Distribution: ne
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <BtqqrG.I4p@world.std.com> cmr@world.std.com (Charles M Richmond) writes:
>Oh yea... about $80 for two with a bottle of "relatively" inexpensive
>wine.

Marino's ranges from $20 to $35 a person, depending on the entree
you choose and how heavy you've gone on the appetizers, drinks and
desserts.  It's not an inexpensive restaurant, but it's not off the
scale, either.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: alexm@nmr-z.mgh.harvard.edu (Alex Milshteyn)
Newsgroups: ne.food
Subject: Re: on beer...
Date: 26 Aug 92 16:12:58 GMT
Distribution: ne
Organization: Mass General Hospital CIPR

In article <1992Aug24.162908.10355@ferrari.nmc.ed.ray.com> heiser@ferrari.nmc.ed.ray.com (Bill Heiser) writes:
>But it's much more refreshing when cold.  I guess on a topic like this,
>"supposed to" should really read "however you like it".

I personally do not thing that beer is intended to be a refreshing,
unless you drink something that "not gonna slow you down"..
Beer is an alcoholic beverage and as such is not a refreshing drink.

PS.  No flames, please. Just MHO

alex
Newsgroups: ne.food
From: bechtler@asdg.enet.dec.com (Laurie Bechtler)
Subject: Re: Bertucci's (tomatoes on smoked cardboard)
Organization: Digital Equipment Corporation
Distribution: ne
Date: 28 AUG 92 12:20:18    


In article <1992Aug27.023057.6771@redsox.bsw.com>, campbell@redsox.bsw.com (Larry Campbell) writes...
> 
>I have to admit that I am mystified.  Why do people like
>Bertucci's?  I think their pizza tastes like wood-smoked
>cardboard with tomato sauce on top.
> 
>Honestly, if you put, say, a slice of Umberto's pizza next
>to a slice of Bertucci's, it's just no contest.  Now Umberto's...
>that's _real_ pizza...
> 

I agree with you.  The product is very pretty, with all those huge chunks
of vegetables.  But I prefer a well-cooked spicy tomato sauce to just
plain tomatoes.  I like Bertucci's crust and toppings, but there's just
not enough flavor for me.
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: ne.food
Subject: Re: The Chinatown Eatery
Date: 24 Aug 92 03:08:30 GMT
	<1992Aug22.232630.13389@athena.mit.edu>
Distribution: ne
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: dethomas@athena.mit.edu's message of 22 Aug 92 23:26:30 GMT


In article <1992Aug22.232630.13389@athena.mit.edu> dethomas@athena.mit.edu (Drea E Thomas) writes:

    I refer to this place as the "roach court". Food is usually
   pretty good.. but lets just say it lacks atmosphere. It is 
   pretty dirty and smoky... and I wouldn't recommend visiting
   the "rest room".

Yeah...definitely no atmosphere.  We used to get takeout from here a lot
when I worked at Teradyne.  For some reason we referred to it as "the Mall".
I liked the stall that was last on the left (good garlic chicken) and the one
next to the Thai stall (satay beef chow foon).  

    I don't know the street address, but it is on the northeast (?)
   corner of the intersection that shawmut bank is on. It is
   across the street from the Lucky Dragon restaurant.
   Enter the glass doors, and go up the stairs..

The intersection is Harrison Avenue and Beach Street.  The building you
want is diagonally opposite the Shawmut Bank.  

The Asian Garden restaurant, in the basement of the same building, is a 
good, reasonably priced place to eat if you go to the 2nd floor and then
chicken out. ;-)

    It is a good place to take out some chinese food if you are
   in a hurry, but I don't think I would take a date there.

Definitely not.

If you DO want to take a date somewhere in Chinatown and you want
something a little dressier, try Ocean Wealth on Tyler Street.
--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH
From: alans@ll.mit.edu (Alan Jay Stein)
Newsgroups: ne.food
Subject: Re: NY/NJ/LI Subs vs NE Grinders (was What _is_ Greek Pizza?)
Date: 4 Sep 92 19:16:00 GMT
	<6153@transfer.stratus.com> <1992Sep4.104617.3723@spdcc.com>
	<1992Sep4.173415.28626@ll.mit.edu>
Distribution: ne
Organization: MIT/Lincoln Lab - Radars R Us

As you may recall, On Fri, 4 Sep 92 17:34:15 GMT, ryba@ll.mit.edu (Marty Ryba) said:

Marty> Real cheesesteak sandwiches come from neither Boston nor NJ, but
Marty> Philadelphia.  Nothing anywhere else compares.  

Mostly true. However, one of my all-time favorite NJ sub-shop dives is
supposedly going out of business. So if you're in the area and your
stomach can still take the punishment :) may I recommend ...

[M-x nostalgic-trivia-mode]

Greasy Tony's *Famous* Cheesesteaks, Easton Ave. & Somerset Street, 
New Brunswick, NJ. Home of the fabled "trash can" ... As good (and 
greasy) as anything made in Philly ... The owner used to have a black 
Eldorado with a vanity license plate "Greasy". Ask any Rutgers survivor
[esp. greeks] about "Grease runs" ... A landmark; it will be missed.
--
Alan J.Stein    MIT/Lincoln Laboratory    alans@ll.mit.edu
Newsgroups: ne.food
From: tucker@bedford.progress.COM (Kyle Tucker)
Subject: Oriental Market in Essex County
Reply-To: tucker@bedford.progress.COM
Organization: Progress Software Corp.
Distribution: ne
Date: Mon, 31 Aug 1992 16:35:25 GMT

Hi,
	I'm looking for such a market in the Haverhill-Newburyport-Danvers
triangle for standard items as soy, chili paste, wood ears, etc.

Thanks again, Kyle 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Kyle Tucker - Email Administrator  | 		Progress Software Corporation
tucker@bedford.progress.com 	   |		14 Oak Park
(617)280-4565			   |		Bedford, Mass. 01730
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Newsgroups: ne.food
From: cmr@world.std.com (Charles M Richmond)
Subject: Re: What _is_ Greek Pizza?
Organization: Integrated International Systems Corp. One Longfellow Place, Suite 3309, Boston, Ma.
Distribution: ne
Date: Thu, 3 Sep 1992 10:25:19 GMT

betsys@cs.umb.edu (Elizabeth Schwartz) writes:


>In article <1992Sep2.140258.9557@HQ.Ileaf.COM> kjp@HQ.Ileaf.COM (Katherine Parks x4684) writes:

>>So can anyone give the specific differences between Greek and
>>Italian pizza?

>Cheap greek pizza has little-to-no sauce, THICK bready dough, oil on 
>top of the dough, and (HORRORS!) sometimes cheddar or a cheap blend of
>cheese. Italian pizza (In My Humble Definition) has a thin flavorful
>crust (unless it's Sicilian), mozzarella cheese with sometimes a bit
>of parmesan or romano, and a tomato sauce where the flavor of tomatos
>is distinctly present. 
>  I can eat Greek Pizza only by considering it a separate food.
>Holding it to either Chicago or New York pizza standards is
>depressing.
>    From a nutritional standpoint, the Greek version has a MUCH higher
>fat-to-vegetables ratio. Not good.
>--
>System Administrator                  Internet: betsys@cs.umb.edu
>MACS Dept, UMass/Boston               BITNET:ESCHWARTZ%UMBSKY.DNET@NS.UMB.EDU
>100 Morrissy Blvd                     Staccato signals
>Boston, MA 02125-3393                      of constant information....


The above is a completely erroneous description. You have described
cheap junky pizza not Greek pizza. 

Most Greek pizzas have a higher vegetable content and include black
olives , carrots , bell peppers and other similar products. There
are variations in the spices the particulars of which I'm unsure of.

Charlie

P.S. Uno's has recently introduced a "plisetta" (sic) that may be
appreciated by some of you...  A smoky flavor to the crust, which
is not oily and has a nice texture. Real tomato(e) slices.

-- 
*****************************************************************************
*  Charles Richmond 	Integrated International Systems Corporation        *
*  cmr@world.std.com	(Temporary) cmr@chiechan.mro4.dec.com		    *
*  Specializing in UNIX, X, Image Processing, and Communications.           *
From: kvk@questor.sw.stratus.com (Ken Koellner)
Newsgroups: ne.food
Subject: Re: What _is_ Greek Pizza?
Date: 2 Sep 92 17:35:17 GMT
Distribution: ne
Organization: Stratus Computer, Software Engineering

In article <1992Sep2.140258.9557@HQ.Ileaf.COM> kjp@HQ.Ileaf.COM (Katherine Parks x4684) writes:
>
>So can anyone give the specific differences between Greek and
>Italian pizza?
>

Here are some of my observations and opinions on pizza in NY/NJ and
NE.  I've lived in NJ, 10 miles from NYC, from 18 years and in NE for
14 years so I've had many many pizzas in many many places in both
areas.


Observations:

Most pizza places in NY/NJ appear to be run be Italians.  Most pizza
places in NE appear to be run be Greeks.

Most pizza places in NY/NJ shape the dough by hand, often tossing it
in the air, and then slide the pizza from the peel (wooden paddle)
right onto the stone of the oven.  Most pizza places in NE just mush
the dough into a pan and put the whole pan into the oven.

The texture between stone-cooked pizza and pan pizza is very
different.  It is of course a matter of personal taste which
one you like better.  

I've noticed another difference between pan and stone-cooked pizza.
When pizza is stone cooked, the bottom of the pizza(actually the board
the pizza is formed on) and the oven stone are usually sprinkled with dry
corn-meal or semolina-flour.  The dry flour keeps the dough from
sticking.  Pizza made in a pan, usually has the pan greased to keep
it from sticking.  I've noticed that many pan-cooked pizzas tend to
have greasy crust.

There is also Sicilian pizza in both NY/NJ and NE.  It is a rectangular
pan-cooked pizza that is very thick (3/4-1").

Opinions:

I happen to like the chewy/crunchy texture of the stone cooked dough.
I think the pan style dough tastes like damp soda cracker (I think I
said that in a previous post).  It is always somewhere between soggy
and brittle and almost never chewy.  I also don't like that extra
greasines that most pan pizza has.

I think that stone cooked pizza requires more specialed skill than a
pan cooked pizza.  I think there may be a reason why more NE take the
easy way out and use a pan.  A lot of pizza places in NY/NJ really
specialize as pizzerias and have a few dedicated employees that make
pizzas full time.  A lot of pizza places in NE are smaller than in
NY/NJ and are more generalized places like
pizza/grinder/spa/convenience stores.  They often only have one or
two people working and probably don't have some dedicated pizza
experts.  They often have the pizza doughs premade and the worker on
duty just has to put the toppings on the pan and through it in the
oven.

I do happen to like pan-cooked Silician pizza.  The dough is so thick
that the middle tends to be a very chewy, sort-of half-cooked
consistency.  Also, with the dough so thick, the ratio of greasy
bottom to dough is less.
-- 
An amazing insight may have paid you a fleeting visit and then retreated.
Resist the temptation to chase it; it is faster than you are.  Value your
glimpse of it, and invite it to return some other time.      -John Bitmap
From: barmar@think.com (Barry Margolin)
Newsgroups: ne.food
Subject: Re: Good Pizza
Date: 3 Sep 1992 06:09:42 GMT
Organization: Thinking Machines Corporation, Cambridge MA, USA
Distribution: ne
NNTP-Posting-Host: gandalf.think.com


Credentials: I'm from Long Island, NY, where all the NYC pizza lovers
emigrated to.

I don't eat much pizza these days, but it used to be a staple of my diet
(that's one reason I'm 60 lbs lighter now).  However, I didn't get pizza at
many different places, so I haven't sampled most of the places that have
been mentioned (except Bertucci's -- I remember when there was just one, in
Davis Square, and I remember playing bocci in the Main Street restaurant).

Bertucci's is reasonable; it's certainly better than all the Greek "House
of Pizza" places.  I like some of their more unusual flavors, such as
Formaggio (three cheeses, no sauce).

However, my all-time favorite pizza in the area came from a pretty unlikely
source: the Blue Goose pizza truck that used to (and maybe still does)
service MIT at lunch time.  The crust was a little thicker than most, but
chewy, not like cardboard.  The cheese was thick, and also a somewhat chewy
variety; it didn't slide off the pie, either.  The only flaw was that it
was very greasy (and they squirted extra oil on it just to make sure).

A tiny place that makes pretty decent pizza (from the outside you might
expect it to be one of the Greek HOPs, but it isn't -- notice the lack of
the standard menu on the wall) is the Cambridge Food Club on Mass Ave in
North Cambridge.

Then again, what do I know -- I used to frequent Papa Ginos as well.  No,
it's not great, but anything is better than the HOPs, and until Cambridge
Food Club opened, it was the best place within walking distance of my home
in East Arlington (I felt less guilty eating pizza for lunch on a weekend
if I got some exercise going to/from the parlor).

Even worse than the HOPs is Dominos.  It's a perfect demonstration of the
power of marketing.


-- 
Barry Margolin
System Manager, Thinking Machines Corp.

barmar@think.com          {uunet,harvard}!think!barmar
From: rdonahue@spdcc.com (Bob Donahue)
Subject: Re: Status of Mary Chung's
Organization: insert anything here
Date: Mon, 24 Aug 1992 02:41:11 GMT

<7089@bigbird.hri.com.hri.com> blamb@rodan.hri.com (Bill Lambert) writes:
>After about a year and half of this, I wish Mary would
>move to Mobile Alambama and open a chinese cajun place.

	I have a better idea - why don't YOU move, and then we will
all benefit!

>Yes.... I've eaten at her old restaurant, and I found
>nothing to deserve the "legendary" status that some people
>seem to want to crown her with.

	Again, it seems to be "your" problem.  This is ne.food,
not, ne.food.lambert.from.hri.com.hri.com   Perhaps you might spend a 
little time RTF-news-software-installation-Ms instead of whining.
Perhaps in the process of doing so, you might try looking in the 
Index to see how to properly configure and use a KILL files.  Then
we can discuss things like "food in New England" here and not
"what Bill Lambert does or does not like to read on ne.food".

BBC

P.S.  Last I heard/saw the "new" place was still boarded up, but the
target date was September/October...

Newsgroups: ne.food
From: hersh@expo.lcs.mit.edu (Jay Hersh)
Subject: Re: Boston-area brewpubs (was: where is 33 dunster street?)
Organization: X Consortium, MIT Laboratory for Computer Science
Date: Tue, 1 Sep 1992 18:50:45 GMT

rumour has it that John Harvard is not yet brewing on their own 
equipment, and the beer they are currently serving was contract brewed by
Harpoon.

Sorry I can't divulge the source of this rumour, but suffice to say
it's an "inside" tip...


	JaH

--
Hopfen und Malz, Gott erhalts
From: kvk@questor.sw.stratus.com (Ken Koellner)
Newsgroups: ne.food
Subject: Re: Bertucci's (and my favorite selection there)
Keywords: pizza
Date: 1 Sep 92 13:16:03 GMT
Distribution: ne
Organization: Stratus Computer, Software Engineering

I like Bertucci's pizza a lot, mostly because of the chewy, bready
crust.  Most of the New England pizza shops (they all seem to be
Greek) make what I consider aweful crust, that pan-cooked junk that
has the texture of damp soda crackers.  I think most of the little
pizza shops don't bother with the skillful way of making a pizza by
shapping the crust by hand on a peel and sliding it right onto the
oven stone.  They wimp-out and use a pan.

Now my favorite Bertucci's pizza.  I select the items: sliced tomatos,
pesto, and proscuitto and hold the tomato sauce.  They will let you
substitute sliced tomatos for tomato sauce without charging for an
extra item so this pizza only cost the price of a two item pizza.  The
tomato slices with pesto really makes it.  It's nice to have tomato
flavor and still have a change from regular tomato pies and the tomato
slices have more texture.  The slices cook up real nice in the olive
oil in the pesto and so does the crust.  With pesto as the base sauce,
you get also get a much different tasting pizza than the typical
tomato pie.  You could really choose any other item(s) to go with the
pesto/tomato-slice pizza.  I like proscuitto but if I was in a
slightly different mood, I'd just as easily select 'shrooms, broccoli,
or something else.

I also think the antipasta at Bert's is great.  Sometimes I have just
that for a little meal.
-- 
An amazing insight may have paid you a fleeting visit and then retreated.
Resist the temptation to chase it; it is faster than you are.  Value your
glimpse of it, and invite it to return some other time.      -John Bitmap
From: klm@gozer.mv.com (Kevin L. McBride)
Newsgroups: ne.food
Subject: Re: on beer...
Date: 3 Sep 92 21:07:24 GMT
Distribution: ne
Organization: GhostBuster Central - Southern NH Usenet Access, Nashua, NH

spike@coke.std.com (Joe Ilacqua) writes:

> 	I heard Jim Koch of Sam Adams fame claim it.  He was very
> defense of big American beers.

I've heard Jim Koch's whiny, nasally, irritating-as-all-Hell voice
claim many things.  That doesn't mean he speaks the truth.

-- 
Kevin
Certified Beer Fascist
From: clements@bbn.com (Bob Clements)
Newsgroups: ne.food
Subject: Re: Good Chinese food (was Re: Status of Mary Chung's)
Date: 26 Aug 92 14:27:30 GMT
NNTP-Posting-Host: classic.bbn.com

Speaking of Chinese restaurants going uphill and downhill, I'll
put in a plug for Peking Garden in Lexington center.

They certainly had a downhill period a few years ago.  BUt I
think they have been pretty decent lately.  For some reason
(recession, bad memories of that downhill period?) they still
seem to be pretty uncrowded.

Nothing really extraordinary in the cuisine, but it's certainly
better than most suburban Chinese restaurants.

They've just simplified and reprinted the menu.  They have a full
bar.  It's smoke-free if you sit in the lower half of the dining
room; smoking is in part of the upper half.  And as I said above,
no waiting for a table these days.  Buffet available Sunday
through Thursday evenings.  Dim Sum on Sunday morning/noon,
though I haven't tried that in a long time.

Bob Clements, K1BC, clements@bbn.com
[Who never was that impressed at MC's either.]
From: kot@fenchurch.mit.edu (Kevin J. O'Toole)
Newsgroups: ne.food
Subject: Re: Italian food: 70% pasta?
Date: 31 Aug 92 15:19:02 GMT
Organization: MIT EECS ECF

One of the best Italian Rest in the North End is Armida's on the
corner of Richmond and North.- Just down from Felicia's.  Armida's is
run by two sisters. The food is individually prepared, served hot and
reasonably priced. On Fri and Sat they have a marvelous fish dish at
$12.95.

They do not take plastic and it is wine and beer only.
From: gjc@mitech.com (George J. Carrette)
Newsgroups: ne.food
Subject: Re: Status of Mary Chung's
Date: 26 Aug 92 11:33:13 GMT
Organization: Mitech Corporation, Concord MA

In article <7101@bigbird.hri.com.hri.com>, blamb@rodan.hri.com (Bill Lambert) writes:
> It really worked too. I was really put in my place by that
> "f--- you". You really showed me, Steve. Thank you so much.
> Would you please send me a note when I'm allowed to come out
> of my place?

I have forwarded your last message to Mary Chungs lawyer, for possible
action for libel.
From: manes@bu-pub.bu.edu (Michelle Manes)
Newsgroups: ne.food
Subject: Re: Bertucci's (tomatoes on smoked cardboard)
Keywords: pizza
Date: 31 Aug 92 15:10:43 GMT
Distribution: ne
Organization: Boston University

In article <1992Aug28.204115.8296@cbnews.cb.att.com>, milo@cbnews.cb.att.com (guy.f.klose) writes:
|> 
|> Okay, so maybe Bertucci's isn't the greatest pizza around.  Neither is
|> Uno's.  Sames goes for the Hut, Dominoes, Regina, the European, ad
|> infinitum.  Where are the good pizza places?  I'm not so sure either,
|> but I was out in the Chicago area in July, and had pizza maybe five times
|> over the course of two weeks.  Every one of those pizzas, even the one
|> from the local Mom & Pop operation, was *far* superior to anything I've
|> had around here.

Bluestone Bistro, 1799 Comm Ave. in Brighton.  Yum.


<Restaurant reccommendation deleted -- thanks, though, for the tip.>

michelle
-- 
Michelle Manes		|	"What should I be when I grow up?"
manes@bass.bu.edu	|	"Honest."
			|	-Robert M. Pirsig
Newsgroups: ne.food