Word: basses
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...says. Blanks.’ did not seem affected by the crowd’s reticence and they launched into their set.They played with their usual blend of disco backbeats and angular rock progressions. Long Le-Khac ’06 laid down a nimble bass line, Drake rode the cymbals to high heaven, Jon H. Carter ’06 deftly fingered twisting guitar lines, and Boch stole the show with loopy vocals and wild facial expressions.As good as they were, what the Blanks. needed to clinch victory in “battle” was a little backup...
...while in Paris, Runga's father died. The confluence of events helped her focus on what mattered with her music: the unvarnished truth of performing live. And for the recording of Birds, Runga gathered around her a band of like-minded souls - from Neil Finn on piano and bass guitarist Conrad Standish, of The Devastations, to The Boxcar Guitars' Benny Maitland on harmonica - to capture the intimacy of her stage shows. Through this haunted house of sounds, creaking and echoing with bouzouki-style guitar and harp, her voice weaves its silky web. "I know you have laid a trap...
...Lettner of Die Jungen Wilden (the young, wild ones), a group of hip chefs who aim to attract young people to their profession by breaking the rules of food preparation and presentation. Lettner's menu features such unusual combinations as grapefruit and mint ravioli with caramelized chicory and sea bass, and bacon-wrapped oysters with champagne sauerkraut. Chef Rüdiger Linke at the ski lodge offers an eclectic mix of Austrian classics and international cuisine; a favorite is Tyrolean roast duck with red cabbage and dumplings. It's tempting to just skip the ski bit and get right down...
...Lettner of Die Jungen Wilden (the young, wild ones), a group of hip chefs who aim to attract young people to their profession by breaking the rules of food preparation and presentation. Lettner's menu features such unusual combinations as grapefruit and mint ravioli with caramelized chicory and sea bass, and bacon-wrapped oysters with champagne sauerkraut. Chef Rüdiger Linke at the ski lodge offers an eclectic mix of Austrian classics and international cuisine; a favorite is Tyrolean roast duck with red cabbage and dumplings. It's tempting to just skip the ski bit and get right down...
This innovative and wildly anticipated spring course, which will examine the clash between scientific pursuit and moral values, is being offered jointly by the government and biological sciences departments and should have a high turnout on the first Monday of shopping period. The two professors, Bass Professor of Government Michael J. Sandel and Cabot Professor of Natural Sciences Douglas J. Melton have shared a classroom before. “We and the students had such fun on those occasions that Doug and I decided to co-teach an undergraduate class together,” Sandel wrote in an e-mail...