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...Hitchcock is guardedly optimistic but also acknowledges the risk of Enkhbayar's "big-bang approach," in which so much changes at once. A Western diplomat adds that the country must overcome its habit of merely commissioning papers and gathering endless statistics on every issue: "On a macro level, the government seems to understand the principles of the free market. But it's difficult to see it being implemented on the ground." Still, he adds: "I am convinced that Mongolia can succeed...

Author: /time Magazine | Title: Under a Broken Sky | 2/17/2003 | See Source »

...It’s great entertainment,” said Harvard coach Katey Stone. “You get away from the sort of clutch-and-grab, bang-around hockey. It’s fast paced. It’s a great matchup. We’re really looking forward...

Author: By David R. De remer, CRIMSON STAFF WRITER | Title: No. 1 W. Hockey Knows Dartmouth Well | 2/6/2003 | See Source »

...dividends rather than offer double-tax relief to a broader swath of Americans? The Bush Administration makes the argument that tax relief for investment income is better for the economy than relief for paycheck income. A White House spokeswoman told TIME, "Taxes on capital are very inefficient. So your bang for your buck in terms of lost revenue compared to the amount of jobs and growth that would be created by removing the tax on capital is very high...

Author: /time Magazine | Title: The Really Unfair Tax | 2/3/2003 | See Source »

Balancing atop a ladder, 72-year-old Nguyen Van Bang closes his eyes to take a deep appreciative breath. Then he plunges his hand into a vat of rotting anchovies and salt. "You see, this one is only about a week old-the fish still have their eyes and tails," he says, turning over a soupy mixture between his fingers. "But they'll all decompose soon enough, don't worry." Descending, he springs to another wooden vat and turns a valve, filling a snifter with a warm amber liquid. This is prized nuoc mam, fermented for more than a year...

Author: /time Magazine | Title: Getting Saucy | 1/20/2003 | See Source »

...Distilled fish remains might not strike everyone as a culinary delight, but don't tell that to Bang or anyone else on Phu Quoc Island. The spry septuagenarian is Phu Quoc's undisputed master taster of nuoc mam, the fermented fish sauce that is the heart of Vietnamese cuisine. This tiny island off the southern coast is famed for producing the best nuoc mam in the world. Nearly half of Phu Quoc's economy is dependent on nuoc mam, with 90 family-owned factories producing 10 million liters a year and passing their secrets down from generation to generation...

Author: /time Magazine | Title: Getting Saucy | 1/20/2003 | See Source »

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