Word: brained
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What does she most enjoy doing off duty? She manages her racehorses and the breeding program. Her knowledge is just astronomic. She has a genealogical brain. Sarah [Ferguson, Andrew's former wife] will talk to me about someone and I don't know who she's talking about, but if she talks to my mother, the two of them will know exactly--and across several generations...
...presented in January suggests the appeal of this kind of debating: People with strongly held beliefs (and who holds to them tighter than a Fox News contributor or a Daily Kos diarist?) love to disagree. An Emory University psychologist found that spotting hypocrisy in an opponent literally tickles the brain's pleasure center. It has "curious parallels with drug addiction" - which may explain a lot about Rush Limbaugh...
...Technology (HST), a training program for biomedical engineers and physician-scientists from both institutions, Ty performed creative research on neural development and plasticity, according to Mriganka Sur, a neuroscience professor at MIT who worked with Ty on his research. Sur, who is also head of the MIT Department of Brain and Cognitive Sciences, said that Ty was “a very nice, kind, decent man” and “a first-rate scientist.” Ty was also a man of “lots of interests,” Sur added. When he graduated from...
...which has been more or less difficult at times. But that said, they do dovetail very nicely. The intellectual work and the contact with people in medicine is a nice balance to the solitude of writing. Writing gives you a chance to exercise different parts of your brain and also to process what goes on in medicine. Medicine is like a conflagration of personalities and conflicts, both on personal and social scales. So writing is a really nice way, for me at least, to work out some of the issues that I see in medicine...
...PIER: You want fresh? You got it. Fish at this Rose Bay restaurant, tel: (61-2) 9327 6561, are killed by the Japanese practice of ike jime (or driving a point through a fish's brain to kill it instantaneously, minimizing stress to the creature and so optimizing the flavor of its flesh). Staff also advise diners to eat "from the thin end" as the fish is still cooking when it arrives at your table. But chef Greg Doyle's dogmatic insistence on freshness and barely-there cooking pays divine dividends in such dishes as tuna belly with wasabi...