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More than 60 percent of the accepted students are eligible to receive need-based financial aid from Harvard, with the average award totaling $40,000. Although some students’ financial aid applications are still incomplete or subject to change, Dean of Admissions and Financial Aid William R. Fitzsimmons ’67 said that “there will almost certainly be a record percentage on financial aid...

Author: By Julie M. Zauzmer, CRIMSON STAFF WRITER | Title: Acceptance Rate Falls to New Low | 3/31/2010 | See Source »

Next year’s financial aid budget will reach a new high of $158 million...

Author: By Julie M. Zauzmer, CRIMSON STAFF WRITER | Title: Acceptance Rate Falls to New Low | 3/31/2010 | See Source »

Dean of Admissions and Financial Aid William R. Fitzsimmons ’67 says that of the 60 to 100 students in each class who take a gap year before coming to Harvard, roughly half do so voluntarily. The other half were Z-listed...

Author: By Julie M. Zauzmer, CRIMSON STAFF WRITER | Title: Z-Listed Students Experience Year Off | 3/30/2010 | See Source »

...students interviewed by The Crimson for this story, 18 have parents who attended Harvard. All but four receive no financial aid from the College, while about 70 percent of the student body receives aid from Harvard...

Author: By Julie M. Zauzmer, CRIMSON STAFF WRITER | Title: Z-Listed Students Experience Year Off | 3/30/2010 | See Source »

...small sacrifice. Refusing to eat bluefin tuna isn't one of those empty gestures, like a celebrity wearing a relief-aid ribbon on a $12,000 couture gown. The reason bluefin became the go-to fish for chefs from Tokyo to Tampa is that it tastes so good - and more important, from the point of view of restaurant owners, because it looks so good. What self-respecting sushi restaurant would be caught without a thick ruby slab of tuna under its sneeze guard? How would unimaginative hotel chefs provide their guests with poolside tartare platters if they couldn...

Author: /time Magazine | Title: Turning My Back, Sadly, on Bluefin Tuna | 3/30/2010 | See Source »

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