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According to freshman Resource Efficiency Program representative Isabella A. Wechsler '13, “The awards were designed by the Office for Sustainability here at Harvard. They want to recognize people on campus who have made some kind of contribution this year in the area of sustainability, whether it be a type of infrastructure or student outreach...

Author: By Molly E. Kelly, CONTRIBUTING WRITER | Title: And We Proudly Present... | 3/31/2010 | See Source »

Participants observed the conveyor belts that deliver the used plates to the kitchen, the area where the food is actually prepared, and the machines used to process and filter the water that Harvard University Dining Services uses...

Author: By Derrick Asiedu, CRIMSON STAFF WRITER | Title: HUDS Offers Dining Hall Kitchen Tours | 3/31/2010 | See Source »

Very few locals, however, were even aware of who David B. Stone Sr. was, even if they had heard of militia activity in the area. But Stone grew up in Clayton. About two decades ago, he had apparently been a member of the Michigan militia, a paramilitary group that was active in the late 1990s. He'd always been into guns. Penny Delaney recalled that when she dated Stone about 18 years ago, they would often practice shooting "by swinging the tire [and firing at its opening], to make sure you kept shooting on target." Back then, she said...

Author: /time Magazine | Title: The Hutaree Among Us: A Michigan Town in the Glare | 3/31/2010 | See Source »

...last bite of bluefin tuna the other night. It came at SHO Shaun Hergatt, a luxurious restaurant in the Wall Street area known for its eponymous chef's penchant for using the best ingredients from around the world. The bluefin was no exception. Served on a pristine plate with fennel gelée, young ginger and artisanal soy, this was pure o-toro (bluefin belly), the pinnacle of fishly flesh, a barely dressed bombshell that exploded on my palate with incomparable taste and texture. It was awesome. But I have to stop eating...

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

Michael Looney, the head of the mortuary-affairs investigative unit in Haiti, says the site has become too dangerous to continue excavation and poses increasing risk to his crew and to fragile homes in the surrounding area. His team is now returning to the U.S. "The success was so great," says Looney of the bodies they recovered. At one of the major recovery sites, the Hotel Montana, in the upper-class area of Pétionville, Looney's team recovered the remains of 17 Americans, including students from Lynn University...

Author: /time Magazine | Title: Giving Up the Search for Haiti's Last Lost American | 3/30/2010 | See Source »

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