Search Details

Word: fishly (lookup in dictionary) (lookup stats)
Dates: all
Sort By: most recent first (reverse)


Usage:

...experiment’s low carb diet, however, was not the same as the Atkins diet, since the test meals consisted of only poultry and fish in order to keep the protein sources standard...

Author: By Dan E. Miranda, CONTRIBUTING WRITER | Title: Harvard Study Backs Low-Carbohydrate Diet | 10/15/2003 | See Source »

...close on a kid. I don’t have that final say.” “I have fallen in love with candidates who didn’t have the academics to be here,” says men’s tennis head coach David Fish ’72, “and I’ve been stonewalled every time. Admissions will say, ‘Dave, if this person came here, he’d just be an athlete.’ I say, ‘He had a great forehand...

Author: By Dan Rosenheck, CRIMSON STAFF WRITER | Title: Keeping Score | 10/9/2003 | See Source »

...from the median for the class as a whole, which means that no more than half of accepted recruits can have an AI in the bottom 16 percent of the admitted class—not exactly the highest standard. But “the thinking,” says Fish, “is that if you put all that time into sports, there’s got to be some conscionable difference in your academics...

Author: By Dan Rosenheck, CRIMSON STAFF WRITER | Title: Keeping Score | 10/9/2003 | See Source »

...It’s a very narrow spectrum across which students are measured,” said men’s tennis head coach David Fish ’55. “I see a lot of different expressions of intelligence, [and] it may happen that if you play the piano or the violin that there might be a closer alignment with what is tested,” he said. “But I don’t think that comes even close to describing the whole story, a whole person...

Author: By David B. Rochelson, CRIMSON STAFF WRITER | Title: New Book Tackles College Athletics | 10/3/2003 | See Source »

...Love,” is splashed across seemingly every surface of the restaurant—the menus, t-shirts, walls—and the restaurant tries to abide by the principle. At Summer Shack, the focus is decidedly on the food. Everything is made on the premises, and the fish is brought in on a daily basis. “Getting seafood is a 24-hour job,” John explains. “We have a guy who goes down to the docks and creates a relationship with the guy who grows the oysters...

Author: By Mollie H. Chen, CRIMSON STAFF WRITER | Title: Shack Up | 10/2/2003 | See Source »

Previous | 378 | 379 | 380 | 381 | 382 | 383 | 384 | 385 | 386 | 387 | 388 | 389 | 390 | 391 | 392 | 393 | 394 | 395 | 396 | 397 | 398 | Next