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...their arsenal that they can slap on the table in a couple of minutes; now they're not afraid to try something that has a long list of ingredients, some of which might be new to them, because they're available now on a wide basis, at a fair price, at a lot of markets all over the country - instead of just to a few people at big cities. So I think that home cooking has evolved over the last few years for sure. (See the top 10 Oprah prot...

Author: /time Magazine | Title: Rachael Ray in Praise of Burgers and Our Culinary Tastes | 3/2/2010 | See Source »

...combination of individuals and better laws? Right. I think on one level we can do it individually by eating in season, going to farmers markets, buying local, buying organic, reading labels, buying less processed [foods]. But as Michael Pollan says, we need to create a fair and balanced playing field where the carrots are as cheap as the chips. I would say we have an élitist system where we're encouraging poor people to eat food that's just unacceptable by unfairly pricing...

Author: /time Magazine | Title: Oscar Week: Food Inc. Director Robert Kenner | 3/2/2010 | See Source »

...fair, this may have been related to the store’s long-standing policy of allowing anyone who rented a movie, fiction or nonfiction, to take out a documentary for free. When I asked the cashier about the policy last year, he explained that “people definitely have an interest in seeing documentaries, but not so much that they want to pay for it.” While this may well have resulted in the enlightenment of Cambridge’s unwashed masses on topics spanning from Spinal Tap to sharks, it also reinforced the perception...

Author: By Abigail B. Lind, CRIMSON STAFF WRITER | Title: Quick Flix's Documentaries Reveal Inconvenient Truths | 3/2/2010 | See Source »

...Chair Mary K.B. Cox ’10. She said the video is supposed to be “cryptic”—a teaser for a follow-up video on Mar. 8. We guess we’re supposed to anxiously await the fate of fair Harvard until then...

Author: By Gautam S. Kumar, CRIMSON STAFF WRITER | Title: Harvard Wants Your Money | 3/2/2010 | See Source »

...London. But each restaurant's primary burger would be easily recognizable to Warren G. Harding. One has a potato roll, the other a sesame bun, and both have custom grinds from meat guru Pat LaFrieda, but really, they're examples of perfection rather than creation. (To be fair, both have great specialty products - the Shack a remarkable breaded portobello burger, and Bill's a double-patty onion-and-butter Fat Cat on an English muffin. But those aren't really core products, as they say in the fast-food business...

Author: /time Magazine | Title: Can Anyone Improve Upon the Classic Burger? | 3/2/2010 | See Source »

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