Word: born
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Dates: during 2000-2009
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...make it easier for a person to have a job while rearing a child - flexible work schedules, on-site day care - could be a way to let unmarried individuals recapture some of the advantage of marriage. The issue is hardly fringe: last year, some 40% of children were born outside of marriage. "We have to build a system where people can be both good workers and good parents," says Cancian...
Craig Ferguson is proud to be an American. The Scottish-born comedian and host of The Late Late Show has only been a U.S. citizen for a year and a half, but he has belonged here all his life. His new memoir, American on Purpose details Fergson's long, tumultuous, occasionally unrequited love affair with the country he now calls home. The affable talk show host writes honestly about America, Scotland, alcoholism and love. It's all there, even the part about killer ducks. That's right, killer ducks. (See TIME's Top 10 Late Night Gags...
Most people only know Kid Cudi, born Scott Mescudi, as the “‘Day ‘n’ Nite’ guy,” after his 2008 surprise hit that rocketed the then-unknown artist to dance floor notoriety. Recognized by the few familiar with the artist as “Dat Kid from Cleveland,” Kid Cudi has been amassing a small following over the past few years, releasing mixtapes and appearing on—as well as contributing songwriting to—Kanye West?...
...French gastronomy "was born in Paris," thanks to the myriad produce once widely grown in the city's immediate region, the Ile-de-France. But with postwar urbanization and the arrival of Nouvelle Cuisine in the late 1960s, with its emphasis on unusual and often foreign ingredients, the produce and recipes of Paris were all but lost. "There was a kind of brutal halt to la cuisine Parisienne," Alléno says...
...started something of a trend. At the chic Café Moderne, Normandy-born Jean-Luc LeFrançois serves Parisian delicacies like Gâtinais-rabbit farci with Poissy-cherry chutney and fricassee of Brie-Comte-Robert escargots with girolle mushrooms. "Like Alléno, I believe that, as Paris chefs, it's our responsibility to work with the produce of our region," he says...