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Natural ecosystems are the ancestral sources of species that we now manage for crop production. These evolved under climate regimes that are now being supplanted by new conditions, mostly warmer, some wetter, and some drier, and some rapidly alternating between wetter and drier. In many areas the unusually warm conditions of the last few years are bumping up against upper temperature limits for reproductive success and yield at harvest for some of our most important grain crops...

Author: By James J. Mccarthy, | Title: FOCUS: Climate Shock | 4/25/2005 | See Source »

...close our current infrastructure and social systems are to critical thresholds for human habitation. There were 21,000 heat-related deaths in five European nations, and subsequent studies have found that most of the deceased were not likely to have died soon from other causes. Widespread wildfires and crop failures accompanied the human tragedy...

Author: By James J. Mccarthy, | Title: FOCUS: Climate Shock | 4/25/2005 | See Source »

...festival is a competition, with the best of the Boston crop ultimately competing with the crème de le crème from incarnations taking place all over the U.S., as well as in Australia, Sweden, and Denmark. To the festival’s credit, the atmosphere never felt very competitive. There aren’t too many pretensions on hand—no one’s trying to land a three picture deal with Warner Bros. For the most part, it’s just people making movies for the sake of making movies, and that?...

Author: By Amos Barshad, CONTRIBUTING WRITER | Title: How To Make a Movie in 48 Hours | 4/22/2005 | See Source »

...We’re sorry this happened to the students in Adams,” he said. “This is something that we certainly do want to get students educated about campus-wide so these problems don’t crop...

Author: By Matthew S. Lebowitz, CRIMSON STAFF WRITER | Title: Device Snares Adams Network | 4/20/2005 | See Source »

With food, as with so many other aspects of fashionable living, there comes a time when only the old seems new and the latest appears trite. A reading through this year's crop of cookbooks indicates that time is now. No food seems more tiresome or repetitious than that known as new American or Californian, or the fare of native chefs so young they may need working papers. A "That again?" feeling comes from ubiquitous ingredients like goat cheese--hot and cold--duck sausage, free-range chickens, shiitake mushrooms and the trendy salad green mche. Far more fresh...

Author: /time Magazine | Title: Books: Let Them Eat Mezeskalacs | 4/18/2005 | See Source »

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