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...well as more fresh fruits and vegetables. More than 300 million people in China, probably 100 million in Mexico, Brazil and Indonesia, and millions more in the rest of Latin America and Asia are increasingly beginning to resemble their counterparts in the West in terms of what they eat and how they shop for groceries. There's more emphasis on convenience and packaged foods, and supermarkets are populating the retail arena in ever greater numbers...

Author: /time Magazine | Title: Better Lives, Fuller Carts | 10/23/2006 | See Source »

When you were making this movie, with its mime jokes and cracks about the French being quick to surrender and taking five hours to eat dinner, did you ever feel like a traitor...

Author: /time Magazine | Title: People: Oct. 30, 2006 | 10/22/2006 | See Source »

...CHEF BRAVO, WEDNESDAYS, 10 P.M. E.T. The long knives come out in Season 2 of this competition from the makers of Project Runway. Last spring's edition proved that food preparation can be as telegenic as dress design--what is haute cuisine but fashion that you can eat? With a new, better host (model and cookbook author Padma Lakshmi) and new challenges (this week a lightning sushi round), Top Chef makes food entertaining without dumbing it down, not unlike a good Vegas restaurant. Don't watch on an empty stomach...

Author: /time Magazine | Title: 5 TV Food Shows to Sink Your Teeth Into | 10/22/2006 | See Source »

...virtue of the millions of meals consumed on Disney property and the persuasive power of the beloved mouse and other animated friends on children, Dietz ranks Disney's new policy as one of three changes in 2006 with potential to significantly impact what kids eat, the other two being nutritional guidelines for snack food and beverages sold in schools negotiated between food manufacturers and the Bill Clinton-backed Alliance for a Healthier Generation...

Author: /time Magazine | Title: Disney Goes Healthy | 10/20/2006 | See Source »

...more than 30 freshmen will remain with the team by the spring. And with spring comes the weekly weigh-in for lightweights, an added element that makes dedication all the more necessary.“Crew makes me very much more aware of my weight and what I eat. Basically, I eat normally five days a week,” he says. “Then on Thursdays, I tend to eat light. Fridays, I don’t drink anything until weigh-ins at night and eat only light snacks.”But the months of training usually...

Author: By Tyler D. Sipprelle, CONTRIBUTING WRITER | Title: HEAD OF THE CHARLES '06: Walking the Walk | 10/20/2006 | See Source »

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