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...their carbon and nitrogen composition, yet to be performed, should reveal plenty about Kennewick Man's diet. Says Stafford: "We can tell if he ate nothing but plants, predominantly meat or a mixture of the two." The researchers may be able to determine whether he preferred meat or fish. It's even possible that DNA could be extracted and analyzed someday...

Author: /time Magazine | Title: Who Were the First Americans? | 3/5/2006 | See Source »

...Most of the early sites on the west coast are found adjacent to kelp forests, even in Peru and Chile," he says. "The thing about kelp forests is they're extremely productive." They not only provide abundant food, from fish, shellfish, seals and otters that thrive there, but they also reduce wave energy, making it easier to navigate offshore waters. By contrast, the inland route along the ice-free corridor would have presented travelers with enormous ecological variability, forcing them to adapt to new conditions and food sources as they traveled...

Author: /time Magazine | Title: Who Were the First Americans? | 3/5/2006 | See Source »

...been together four years. I enjoy cooking for her. I do a really good shrimp scampi. I lead a simple life. I feed the fish. I walk the dogs. I cook dinner. Occasionally I take a meeting...

Author: /time Magazine | Title: People: Mar. 13, 2006 | 3/5/2006 | See Source »

...write your name on everything­—those bag checkers can be unscrupulous. Science Center: These newly installed machines make a perfect stop-off for ill wanksters to cop some snacks before smoking a doob on the rooftop. Cream-filled Chocolate Cupcakes: Back of the net. Swedish Fish: Get in my belly. Two rows allotted for Nacho Cheese Doritos: Textbook. To put the nail in the coffin, the handsome drink machine offers “Fruit20,” a beverage which ironically defies the laws of nature. Emerson: What would Ralph Waldo Emerson get if confronted with...

Author: By Christopher J. Catizone and Chris Schonberger, CRIMSON STAFF WRITERS | Title: Bell Lap: In Search of El Dorito | 3/1/2006 | See Source »

...restaurants overlook the jagged mountain range, but we sat in the Stube?a cozy, wood-paneled Tyrolean room in which Chef Luigi Sarsano serves up local cuisine. His menu features handmade ravioli stuffed with beetroot and spinach, a falling-off-the-bone baked shank of pork with sauerkraut, and fish shipped in daily from Venice's market...

Author: /time Magazine | Title: Snow-Business Legend | 2/19/2006 | See Source »

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