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Word: chickening (lookup in dictionary) (lookup stats)
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...personality. Others, however, strongly support Hume's greatness on the ground that the force of his personality definitely affected the age in which he lived. It is not a question of the cart before the horse in either case, merely the old problem of which came first, the chicken or the egg. In any case, there is much to be said on both sides...

Author: By Donald Carswell, | Title: Beating the System | 5/14/1990 | See Source »

...blame Harvard. Had the pre-med courses been a little bit more difficult, I would have dropped the sequence and wound up a VES major. Right now, I would be preparing for a career in chicken-bone sculpture. My only concern would be decreasing the number of aesthetic dissonances in my life...

Author: By Joshua M. Sharfstein, | Title: A Bad Case of MCAT Syndrome | 4/24/1990 | See Source »

...DOLPHIN SAFE logo on its cans, and may have to charge "a couple cents more" to account for higher costs, O'Reilly said. The dolphin-free promise was matched on the same day by the two other major canners, Bumble Bee Seafoods and Van Camp Seafood, which sells Chicken of the Sea brand. Environmentalists responded with glee. "It was an incredibly wise and incredibly responsible action," said Senator Joseph Biden Jr. of Delaware, who is a co-sponsor of a dolphin-protection bill. But August Felando of the American Tunaboat Association contended that the action would only serve to penalize...

Author: /time Magazine | Title: Tuna Without The Guilt | 4/23/1990 | See Source »

From a huge caldron on the kitchen stove in a London flat wafts the comforting aroma of classic chicken soup, enough to feed a hungry orchestra. From a small upright piano in the living room wafts a bittersweet trickle of melody, enough to feed a hungry spirit. Michael Tilson Thomas, the 45-year-old principal conductor of the London Symphony Orchestra, is cooking on both burners...

Author: /time Magazine | Title: MICHAEL TILSON THOMAS: A Musical Pilgrim's Progress | 4/16/1990 | See Source »

Another student adds, "The quality of the food is never that good. It seems like almost everyday there's some form of chicken. Its obvious that whatever was served the night before is transformed into the next day's entree. Beef tips one day, beef stew the next...

Author: By Philip P. Pan, | Title: How Do Harvard's Meals Stack Up? | 3/14/1990 | See Source »

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