Word: freshingly
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While many industries, including tattooing, have suffered as a result of the economic downturn, tattoo removal is actually on the rise, says Dr. Amy Derick, a dermatologist in Barrington, Ill., who studies tattoo remorse. "It may be that people want a fresh start or are starting a new job," she says. Or it may be due to heartache or better judgment. Beverly Hills' dermatologist Will Kirby says that tattoo removal customers have doubled from 20 to 40% of his business over the past year. "We've seen quite an uptick. We're busier than ever," notes Kirby...
...from there.” Vaizey spent a few years working for smaller publications and was eventually picked up by the Financial Times in 1970. While at the Times, she had the opportunity to find undiscovered artists. But she did not pride herself primarily in her ability to find fresh talent. “I would hear anecdotally that many more people would come in when a review was published,” she said. “I felt that my job was to get people to go in for themselves.” Vaizey, who was born January...
...went 5-2 in league play. Jania was 2-1 at No. 6 singles in addition to going undefeated in doubles. Harvard benefited greatly from the confidence that wins could come from anywhere in the lineup. “All the freshman coming in have been a breath of fresh air,” Rosekrans said on April 5. “That solidarity has really brought us closer together, and we’ve really improved a lot because of it.” The veterans on the team—Ko, Rosekrans, Sibilski, and Peterzan—picked...
...arrival, the Crimson has gone 20-9-6 overall and has earned 10 All-Ivy selections, including its second and third conference Rookies of the Year in a row.After six successful seasons at Arizona State, Leone faced an immediate challenge in taking over a Harvard squad fresh off a 3-13-1 season in which it had been shut out nine times. He focused on the Crimson’s courageous performance in its 2006 regular-season finale against then-Ivy League champion Columbia. “I said, ‘That’s a team with...
...Beau-Rivage Palace, she delights in exploring dishes that implode with liquid centers and contrast hot and cold. There's sublime fresh-morel mille-feuille with warm, runny aged Parmesan, morel cream and tarragon, and Sisteron lamb with molten Banon cheese, sweet Cévennes onions, capers, black olives and rocket emulsion. Pic is intrigued by unusual smoked tastes too. Asparagus is lightly smoked over beech and served with an exquisite layer of Aquitaine caviar. Even more unconventionally, the subtle bitter roast of Blue Mountain coffee is an inspired partner to low-temperature-steamed turbot, butter whisked with Menton lemon...