Word: baum
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Dates: during 2000-2009
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What's wrong with giving a bright kid a free ride? Well, consider what happens to the students who used to get those grants. Maybe they weren't the best students, but they still belonged in college. Now they may not be able to afford it, says Sandy Baum, an analyst with the College Board. "We need to have a national discussion of our priorities," she says. "Why do our state schools throw money at the highest-scoring students? What happens to the other kids...
Samuel D. Baum ’98 describes himself as “a short-order cook in a diner” when it comes to his current writing career—many different projects are cooking, and he’s serving a number of ravenous customers. Currently, he is, along writing partner Dustin E. Thomason ’98, the creator and executive producer of “The Evidence,” a new detective series on ABC and set in San Francisco. In every episode, the audience is first presented with all the necessary clues...
...Room last night. The event was organized by Bisexual, Gay, Lesbian, Transgender and Supporters (BGLTS) tutors in the House. Maguire, a gay novelist, has written a number of revisionist retellings of children’s stories. “Wicked” is a take on the L. Frank Baum classic “The Wonderful Wizard of Oz.” Some of the initial reviews of “Wicked,” were “dreadful,” he said. “I thought my life was over,” he said...
...Hughes, Facebook is very strict on its policy of the reproduction of information. “We aren’t opposed to pursuing legal action in the future,” he says.FINE PRINTFew people take the time to read privacy disclaimers on the internet. Allison E. Baum ’09 said she usually just “checks the box,” but with regards to Facebook, she did take time to read the notice. To her, the privacy disclaimer “seemed pretty typical” and for the most part, it is.Indeed, Facebook?...
...long-term success of no-frills, down-home cooking will depend upon the public's willingness to pay relatively sophisticated prices for apparently unsophisticated specialties and upon the financial aspirations of the restaurant owners. The lessons from such professionals as Baum, Prudhomme and Abe de la Houssaye, the Cajun proprietor of New York City's excellent Texarkana, indicate that authenticity is not enough. They all quickly realized that native dishes had to be re-created in larger-than-life versions to command top dollar. Says Baum: "Above a certain price, the public wants to see evidence of skill, and dishes...