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...Hardy revolution begins at lunch. Every day more than 700 factory workers dine on fresh organic food raised on the factory grounds. It's a commitment that Cynthia Hardy takes seriously. ?We took a stand on giving our people a really good meal. It nourishes them and gives them energy. It benefits them, and that benefits us,? she says. ?That's the definition of sustainability,? says John. ?We don't want to burn through our workers just because we know we can get more. In the end that doesn't make sense...

Author: /time Magazine | Title: John Hardy: Bali Guy | 11/29/2005 | See Source »

...same team behind the almost-as-iconic Caf? Deco restaurant atop Victoria Peak, the new venue provides the best excuse in years for a trip to the Jumbo's anchorage in Aberdeen Harbour. Amid a breezy alfresco setting (choose from tables, sofas and even day beds), visitors can dine on cosmopolitan bistro fare?think steaks, sushi, tandoori dishes and Thai curries?while gazing on the luxury yachts and fishing boats bobbing in the water below. And while a good deal of the original fittings have been left intact, in Top Deck's flattering candlelight they appear chic instead of garish...

Author: /time Magazine | Title: Amuse Bouche: Hit the Deck | 11/27/2005 | See Source »

...same team behind the almost-as-iconic Café Deco restaurant atop Victoria Peak, the new venue provides the best excuse in years for a trip to the Jumbo's anchorage in Aberdeen Harbour. Amid a breezy alfresco setting (choose from tables, sofas and even day beds), visitors can dine on cosmopolitan bistro fare - think steaks, sushi, tandoori dishes and Thai curries - while gazing on the luxury yachts and fishing boats bobbing in the water below. And while a good deal of the original fittings have been left intact, in Top Deck's flattering candlelight they appear chic instead...

Author: /time Magazine | Title: Amuse Bouche | 11/26/2005 | See Source »

Pure idealism? Not necessarily. Local food is usually tastier. When Alice Waters, the celebrity chef, helped her daughter's Yale cafeteria switch to a seasonal, regional menu (even the chips are made from organic potatoes grown in Connecticut), students from other dining halls began forging IDs to crash the feast. When Brown introduced Rhode Island Macouns and Winesaps--replacing the Red Delicious and Granny Smiths grown for long-distance trucking--apple consumption doubled. To be sure, some colleges find it easier and cheaper to install fast-food counters. And some students would just as soon dine on Kraft cheese...

Author: /time Magazine | Title: Food: What's Cooking On Campus | 11/7/2005 | See Source »

...dine, 22, is a Muslim rapper from Le Havre. His latest record is Jihad: The Greatest Struggle Is Within Yourself

Author: /time Magazine | Title: How Much More French Can I Be? | 11/6/2005 | See Source »

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