Word: ended
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...along with the crowd. Every now and then there's a revolution in science, a paradigm shift, like when Einstein came along, but it's so easy to lock people into a particular way of thinking, of trying to build on the ideas that are in vogue. In the end, there is almost a fashion in science - ideas that are in, ideas that...
...theory that competed with The Big Bang, he and his colleagues partly built their idea around a popular film at the time, Dead of Night, which was a horror movie where the last scene was the same as the first scene; it never actually had a beginning or end. They all saw this movie and said, "Yes, that's exactly what we're thinking of - a universe that goes around in a cycle that never has a beginning or an end...
...Harvard Co-op. The University maintains over 100 domestic and international licensees, wrote University spokesman John Longbrake in an e-mail. "This type of licensing project is actually nothing new for Harvard, since the University has always licensed a wide range of apparel products worldwide, including high end items," Longbrake wrote. The Harvard Trademark Program's website states, "Typically, the University licenses select goods such as apparel, novelty items, and stationery products and other 'traditional' licensed items...
...Walsh, too, downplayed the idea that the clothing line, with its high-end pricing, might seem exclusive. "I would not think that that's something of huge concern," he said. Prep clothing is worn by a wide range of men, he said. "If you look at what people like Kanye West and Russell Simmons and people in the hip-hop community as well as people from other ethnic backgrounds are wearing, at the end just because that look was worn by one particular group of people doesn't have anything to do with the way things are now," he said...
...Thorpe knows her cheese. When the vice president of New York's Murray's Cheese Shop and author of The Cheese Chronicles isn't helping high-end restaurants select the right fromage for their dessert menus, she's traveling around the country taste-testing products herself. Thorpe has tried every type of cheese: the creamy, the crumbly, the limp, the spongy and even something flavored with Jamaican jerk spices. TIME talked to Thorpe about unpasteurized cheese, how Swiss got those holes and how white and yellow cheddar differ...