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...locals alike. But these days - with the euro still strong and economies seizing up around the globe - the foreign visitors that typically make up a third of Bonduel's clientele have been thinning out and spending less. To make matters worse, many French visitors to his restaurant, Au Bon Saint-Pourçain - a stone's throw from the Saint-Sulpice church in Paris' tony sixth arrondissement? - are also eating and drinking less than usual. "I've checked the accounts, and I know I'll make no profit this month," says Bonduel...

Author: /time Magazine | Title: Now the Real Pain Begins | 10/16/2008 | See Source »

...locals alike. But these days - with the euro still relatively strong and economies seizing up around the globe - the foreign visitors that typically make up a third of Bonduel's clientele have been thinning out and spending less. To make matters worse, many French visitors to his restaurant, Au Bon Saint-Pourçain - a stone's throw from the church of St. Sulpice in Paris' tony sixth arrondissement - are also eating and drinking less than usual. "I've checked the accounts," says Bonduel, "and I know I'll make no profit this month...

Author: /time Magazine | Title: Postcards from Europe's Financial Bust | 10/15/2008 | See Source »

...dark secret: I was afraid I couldn’t cook. Prior to my trip, I’d thrown my share of dinner parties with no reported instances of poisoning or death. But the only dish I’d perfected in all my years of carrying around Bon Appétit issues like badges of my food expertise was a mean bowl of oatmeal with cinnamon, raisins, and banana. And even with my irrational love of porridge, I’m capable of recognizing that no sane person truly loves oatmeal. Hours spent poring over cookbooks in order...

Author: By Rebecca A. Cooper, CONTRIBUTING WRITER | Title: Learning to Make Food—Italian Style | 9/18/2008 | See Source »

...McKenna College in California, students erected a giant Pyramid of Waste - a stack of Styrofoam to-go containers - designed to encourage students to eat in. "Fundamentally, I think consumers have to understand that some of the responsibility lies with them to create less waste," says Helene York, director of Bon Appétit Management, a company that has been dedicated to sustainable food initiatives at colleges nationwide since 1999. "If we create less waste, we don't even have to consider a need for back-end technologies [like the pulper...

Author: /time Magazine | Title: The War on College Cafeteria Trays | 8/25/2008 | See Source »

...York, eliminating cafeteria trays is just one tactic to address the issue of food waste; reducing the size of serving dishes and portions, she says, might be just as effective. As part of its Low Carbon Diet program, launched in April, Bon Appétit has challenged all 80 of its accounts to reduce food waste by 25% by April 2010. The company provides the educational material and lets its colleges decide how it should be implemented...

Author: /time Magazine | Title: The War on College Cafeteria Trays | 8/25/2008 | See Source »

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