Word: fared
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...currently handling only 3% of reservations. That is one reason the carrier has not been very successful in persuading travel agents to steer passengers its way. Another obstacle is that agents, whose commission is generally 10% of the ticket price, make the most money on the most expensive fares. Says Barbara Riefle, president of New York City's Hardach Travel Service: "It's just not worth it to get worked up over a $29 fare...
...test them at a nearby range.) The prose is meat-and-potatoes style, heavy on facts, strategy and rip-roaring action. The September issue includes a feature about British Gurkha troops stationed in Belize, an interview with an Israeli army sniper and a story detailing which stainless-steel handguns fare best in the rust-inducing jungles of El Salvador (answer: the Randall LeMay and the Walther PPK/S...
...advent of communications satellites has enabled programs to be distributed more easily and more cheaply than ever before. At least 23 national radio networks are currently in existence, compared with just four in 1968 and nine in 1974. Though music, news and sports constitute the bulk of network fare, the radio dial is increasingly filling up with daily, weekly or monthly "longform" programming, from music/variety series like NBC's Live from the Hard Rock Café (with Host Paul Shaffer of TV's Late Night with David Letterman) to national talk/call-in shows, many inspired by the phenomenal success of Mutual Radio...
...meantime, NPR's friendly rival, American Public Radio, has nearly doubled its total programming hours in the past year. (NPR and APR both supply programming to public radio stations; NPR is best known for news and public affairs, while APR distributes a variety of music and cultural fare, including A Prairie Home Companion...
...fashionable living, there comes a time when only the old seems new and the latest appears trite. A reading through this year's crop of cookbooks indicates that time is now. No food seems more tiresome or repetitious than that known as new American or Californian, or the fare of native chefs so young they may need working papers. A "That again?" feeling comes from ubiquitous ingredients like goat cheese--hot and cold--duck sausage, free-range chickens, shiitake mushrooms and the trendy salad green mâche. Far more fresh and exciting are the books dedicated to traditional and foreign...