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Word: beaned (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Usage:

BOSTON—To think what might have 'bean...

Author: By Courtney D. Skinner, CRIMSON STAFF WRITER | Title: Another Heartbreaker for Harvard | 2/9/2009 | See Source »

While Harvard hockey teams competed at the Beanpot Hockey Tournament earlier this week, teams of hungry College students stuffed their faces to qualify for a chance to defend Harvard against teams from four other Boston-area universities in Qdoba’s Fifth Annual Rice and Bean Pot burrito eating contest last night. A total of 14 teams, made up of four students each, wolfed down four of Qdoba’s 18-ounce vegetarian burritos in hopes of landing a place in the final round of the contest next Tuesday. The fastest team in Tuesday’s final...

Author: By Shan Wang, CRIMSON STAFF WRITER | Title: Qdoba Hosts Eating Contest | 2/6/2009 | See Source »

...dodging spiky palm trees. And yet, as a full-fledged chocoholic, I don't mind: I'm about to find the world's best cacao. A couple more meters down the trail, I see it. Not an especially tall tree, nothing majestic--just the bearer of the divine criollo bean...

Author: /time Magazine | Title: Postcard from Choroní: The World's Best Chocolate | 2/5/2009 | See Source »

...simple bean of the Venezuelan criollo--source of what many connoisseurs consider chocolate's gold standard--had been on the verge of extinction. But here on the Monterosa plantation near the town of Choroní, a small group of entrepreneurs and laborers has dedicated itself to making sure the bean flourishes once more. Monterosa's owner, Kai Rosenberg, has devoted the past 20 years to resurrecting the criollo strain and its gene base. "After I survived a rampant cancer, I decided I was going to do what I really loved," he says. "I used to be in insurance. Can you imagine...

Author: /time Magazine | Title: Postcard from Choroní: The World's Best Chocolate | 2/5/2009 | See Source »

...crush cacao into what was later known as xocolatl--what Rosenberg calls the champagne of the Maya and Aztecs--a frothy beverage reserved for the élite and for special occasions. The Spanish took chocolate back to Europe in the 16th century, discovering the pristine and aromatic criollo bean in Venezuela along the way. Until the 19th century, Venezuela produced solely criollo cacao, which satisfied more than half the world's demand for chocolate. But when an infestation came close to wiping out all the cacao in neighboring Trinidad, nervous Venezuelan farmers began crossing the criollo with a lesser...

Author: /time Magazine | Title: Postcard from Choroní: The World's Best Chocolate | 2/5/2009 | See Source »

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