Search Details

Word: critics (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
Sort By: most recent first (reverse)


Usage:

This year, the VES department welcomes 11 visiting faculty members, hailing from across the U.S., as well as Germany, Portugal, and Sweden. The Harvard Crimson spoke to three of them to get an idea of what they hope to bring to Harvard.Ted BarronTed Barron, film scholar and critic, was the Senior Programmer of the Harvard Film Archives from 2002-2007. He has served on the juries of film festivals including the Newport International Film Festival and is an editor for “The Straddler,” an interdisciplinary culture journal.The Harvard Crimson: How does it feel...

Author: By Sophie O. Duvernoy, CONTRIBUTING WRITER | Title: Visiting Faculty Bring Diverse Experiences to VES Dept. | 9/11/2009 | See Source »

...Over the years, O'Leary has often been an outspoken critic of fund managers who underperform the market. He launched his first fund in May 2008. In the prospectus he wrote, "The recent market sell-off has provided an attractive entry point in a variety of high-quality public securities." Since that time, stocks in both Canada and the U.S. have plunged. O'Leary told Canadian business magazine Profit in June 2003, "There are a lot of idiot fund managers out there who add no value to the process at all." If O'Leary doesn't turn things around...

Author: /time Magazine | Title: TV's Shark Tank Guru: In Real Life, No Business Whiz | 9/10/2009 | See Source »

What was your weekly schedule like as a restaurant critic? I reviewed one restaurant a week and to do so I ate there at least three times. I ate out six nights a week, sometimes all seven. Not only are you doing three visits per reviewed restaurant - which are usually spread out over four weeks - but you're also abandoning some restaurants after two visits because you've decided not to review them. Then you have the restaurants that you're checking out just to see what they're like. Of all 30 or 31 evenings in a given month...

Author: /time Magazine | Title: Frank Bruni, Author and Restaurant Critic | 9/8/2009 | See Source »

...able to eat anonymously at all? It's going to get harder and harder as the years go by because of the advance of technology. It's easier for people to take pictures and it's easier to message them around. There's no way that a critic wouldn't have a deep digital footprint on the Internet. Everybody does...

Author: /time Magazine | Title: Frank Bruni, Author and Restaurant Critic | 9/8/2009 | See Source »

...policyholder spends thousands of dollars out of pocket first. In other words, it's an insurance-industry-friendly model that companies like Cigna would like to see spread under health-reform legislation still being written on Capitol Hill. Potter, in his newfound life as a health-insurance-industry critic, opposes this. "If you make $30,000 and you're the sole breadwinner, this is putting you in trouble if you get sick," he says calmly...

Author: /time Magazine | Title: The Making of a Health-Care Whistle-Blower | 9/8/2009 | See Source »

Previous | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | Next