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...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 a problem of which came first, the chicken or the egg. In any case, there is much to be said on both sides.”Just exactly what the equivocator’s answer has to do with the actual question is hard to say. The equivocator writes an essay about the point, but never on it. Consequently...

Author: By Donald Carswell, | Title: Beating the System | 5/17/2006 | See Source »

...Hospital in Duluth, Minn., and the Children's Hospital of Philadelphia. In Hermiston, Ore., Good Shepherd Health Care System banned potato chips in favor of baby carrots and replaced beef with antibiotic- and hormone-free bison. "It has 75% less fat than beef and a third less fat than chicken," says dietitian Nancy Gummer...

Author: /time Magazine | Title: Healthier Hospital Food | 5/15/2006 | See Source »

Still, patients and their families trying to rewrite hospital menus face formidable obstacles. Big medical centers, which serve hundreds of thousands of meals a year, buy bulk food from large distributors--much of it packaged and precooked. For the most part, those distributors do not offer antibiotic-free chicken or organic broccoli...

Author: /time Magazine | Title: Healthier Hospital Food | 5/15/2006 | See Source »

...mission statement that boasts of the kitchen's organic and local sourcing. There is a Fast Service menu for those who can only flee their desk for an hour, but we chose comfort food: a skillet of creamy baked eggs with undyed smoked haddock and spring onion, and a chicken-and-tarragon pie with mashed potatoes, greens and gravy. For dessert, we shared the strangely satisfying chocolate-and-beetroot cake. The service was friendly and efficient. But when I returned on a Sunday, the clientele was dressed down, and the staff moved at a far more leisurely pace. Sure beats...

Author: /time Magazine | Title: Upmarket Dining | 5/15/2006 | See Source »

...There is a Fast Service menu for those who can only flee their desk for an hour, but we chose comfort food: a skillet of creamy baked eggs with undyed smoked haddock and spring onion, and a chicken-and-tarragon pie with mashed potatoes, greens and gravy. For dessert, we shared the strangely satisfying chocolate-and-beetroot cake. The service was friendly and efficient. But when I returned on a Sunday, the clientele was dressed down, and the staff moved at a far more leisurely pace. Sure beats the office canteen, though.canteen.co.uk

Author: /time Magazine | Title: Upmarket Dining | 5/9/2006 | See Source »

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