Word: crabbed
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...states are in the South. The region famous for its biscuits, barbecue and pecan pies has been struggling with its weight for years - but then again, so has the rest of the country. Wisconsin loves cheese, New Yorkers scarf pizza, and New Englanders have been known to enjoy a crab cake or two. So why is the South so portly...
...Crab Heaven. If you've never cracked open a Chesapeake Bay blue crab, pick up a hammer. The Five Gables Inn and Spa in St. Michaels, Md., is offering a Spa and Sail package that includes a two-hour sail, a one-hour massage for two and a certificate for a dozen blue crabs and a pitcher of beer at a local restaurant. If you can go midweek (Sunday through Thursday), the rate is $570 for two nights, including continental breakfast; on weekends, the rate goes up to $770 for two nights. 209 North Talbot Street, St. Michaels...
...high-tech region for the whole Soviet bloc - where it now employs about 2,000 people. Similarly, on the edge of Halle's Neustadt, in a brand-new technology center built on the site of the former Soviet army base, Katja Heppe pulls the claws of a snow crab out of a plastic bag. She's 29, a biotechnology researcher who specializes in synthesizing a polymer from crabs' claws - it's used as an ingredient by pharmaceutical and cosmetics companies. Heppe founded her firm three years ago. Up to 50% of the investment in research and development is subsidized...
...starts getting the drunk munchies early, so we slips down to the dining hall to get some grub. HUDS has laid out an impressive spread, with all the necessary standards—cheese and crackers, vegetables and dip, cocktail shrimp—along with some awesome chicken puffs and crab things. Tragically, all the pigs in a blanket are gone by the time FlyBy showed...
...Despite Thiébault's modesty, his name is proudly touted on chalkboard menus at gastronomic bistros like Les Fines Gueules, www.lesfinesgueules.fr, where owner Arnaud Bradol serves up creations such as beetroot raviole of seasoned crab splashed with truffle oil. Meanwhile, at Racines wine bar, www.morethanorganic.com, owner Pierre Jancou is among the few privileged chefs to get their produce from the garden of none other than Passard, www.alain-passard.com, who created the 10-acre (4 hectare) Fillé-sur-Sarthe plot in 2002 to realize his ambitions for l'Arpège, and grow the types of extraordinary vegetables that today...