Word: bassing
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...chief lesson Oliver Wendell Holmes Jr., Class of 1861, took from his time fighting in the Civil War, according to Bass Professor of English Louis Menand, is that “certitude leads to violence”—that a dogmatic confidence in one’s beliefs and an unwillingness to compromise begets conflict and war. If Holmes, a former Harvard professor, were to return to Cambridge today and look to the Faculty of Arts and Sciences (FAS), he would be disappointed to see that certitude has wracked this institution he loved so dearly, leading to four...
...development have sparked protests and paranoia about genetic meddling, Frankenfoods, and the evil Monsanto Corporation. The possibility of genetically engineering our environment and children has provoked grave ruminations from the likes of William E. McKibben ’82 (author of “End of Nature”), Bass Professor of Government Michael J. Sandel, and others who fear of such brazen defiance of Mother Nature...
...first facility at the University of Tennessee Forensic Anthropology Facility, was opened on a three-acre site in Knoxville in 1971 by noted anthropologist William Bass. Prolific crime writer Patricia Cornwell popularly dubbed it a "body farm" in her novel of the same name. Bass himself has co-written a series of best-selling novels set on the farm; the first, Carved in Bone, was described as "southern-fried forensics" by Kirkus Reviews...
...them perfectly plausible reasons for walking down the street singing, as opposed to, say, Gene Kelly, who never needed an excuse to curl up to a lamppost and croon. "I wanted to make something naturalistic," says John Carney, who wrote and directed Once after a stint as The Frames' bass player, in part because he thinks his 16-year-old niece's generation has dismissed the movie musical genre as uncool. "It's a shame people are missing out," Carney says. He's onto something - Once won the audience award at the Sundance Film Festival this year...
Barbecued spareribs. Chicken stir-fry. Chilean sea bass. Ah, the sumptuous experience of airline dining. If that doesn't sound like mealtime on your last flight, that's because you weren't aboard Singapore Airlines, where the menus are designed by genial German chef Hermann Freidanck, 54, the carrier's food-and-beverage director. Serving 55,000 meals a day--he has won dozens of awards for the way he accomplishes it--Freidanck does not exactly rely on ordinary caterers. "Our business is flying a tube from A to B," he says. "The in-flight experience is what the customer...