Word: ducks
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...APPOINTED. HAN DUCK-SOO, 55, veteran South Korean bureaucrat and supporter of open market economic policies; as the country's new finance minister; in Seoul. Han replaced Lee Hun-jai, who resigned last week, and promised to follow a similar economic strategy as his predecessor. "I will do my best to assure markets [of consistency], revive the economy and establish systems for an advanced Korea," Han said. The government hopes to achieve 5% economic growth this year...
...don’t want to be a lame duck for a long period of time,” she said. “You don’t want to do it too precipitously because you want your faculty to make a smooth transition...
Tired of the Hobbits of the Shire? Weary of Conan of Cimmeria? Bored of the Bones of Boneville? Perk up! A hero comes to your rescue: Herbert of Craftiwich. Well, he's sort of a hero. Actually, he's a duck, and a rather cowardly one at that. Well, he's sort of a duck, if ducks had arms and legs and wore vests. He's the central character of Joann Sfar and Lewis Trondheim's delightful sword and sorcery comedy series, "Dungeon," a French import, the second volume of which has just been released by NBM ($15). Imagine...
...Night has arrived at Harvard with a wave of acclamation more powerful than an exploding brewery tank of fine, smoked porter. In one fell swoop, it has solved a problem older than the dining hall sheet cake and tougher than the smoked duck. For years, Harvards social scene has been one of feast and famine. While upperclassmen gorged themselves on venues from Red Line to the occasional wildlife-themed, well-endowed social club, underclassmen were systematically denied their just deserts. Lokers resurrection has the potential to breathe life into a stratified Harvard social scene gripped by 300-year-long rigor...
...says Gunther Hubrechsen, chef at Les Amis, arguably Singapore's best French restaurant. Part of the reason is simple snob value. To class-conscious Singaporeans, fusion cuisine has become down-market. How could it be otherwise, when it's the mundane fodder of food courts? Pandan tuna wraps, Peking duck pizzas and (the horror! The horror!) green-tea frappuccinos are freely available. So are Singapore's traditional syncretic cuisines. Long before fusion godfather Jean-Georges Vongerichten was mixing tamarind with truffles, local hawkers were fusing ingredients with aplomb. Nyonya cuisine (Chinese-Malay), Mamak food (Indian-Malay), and kaya toast (English...