Word: frozenly
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...juice, while Americans guzzle 68 million glasses a day - a more than $3 billion market. But to protect U.S. citrus growers, Washington slaps a whopping 52% tariff on Brazilian o.j. In the past 15 years, that has cut Brazil's share of the U.S. frozen concentrated orange-juice market from 45% to less than 15%. The U.S. claims it can't negotiate those duties in the ftaa. The reason: Brazil's lower wages and looser environmental standards, for example, make it over 60? cheaper for Brazilians to harvest a kilo of oranges, thus putting U.S. growers at a competitive disadvantage...
Corriero will need to play a big part in Harvard’s success if the Crimson can advance to the Frozen Four in Providence...
...Stop the War!” and protesters of the 1960s beaten back by police, symbols of the American fight for justice and liberty. Cut to actor Philip Seymour Hoffman (The Talented Mr. Ripley, Magnolia), as he sits in front of his television set, scruffily unshaven, face frozen in a bored trance as he observes the protest footage and sighs, “I’ve always had an aversion to politics.” So begins director Donovan Leitch’s The Last Party, the third in a series of documentaries following supposedly politically-disinterested actors...
Cline attributes the anxiousness felt by employees to the challenges and budget difficulties the HCL is facing as a whole. Although Harvard’s endowment is at an all time high, the payout to HCL, or the money available for spending, has been frozen because buying power is still down 11 percent from previous years. The $90 million renovation of Widener, which so far has stayed on schedule and within budget, has put a significant dent in how much funding the HCL can allocate to other causes, according to Cline...
Unless you've been seriously out of the loop, you'll know that "New Zealand cuisine" is no longer an unthinkable string of words, and that there's more to the country's larder than frozen lamb and vast slabs of bland cheddar cheese. The past 20 years have seen an explosion of creativity among Kiwi chefs, restaurateurs and winemakers, as well as growing appreciation of the purity of the country's produce - a bankable quality in these times of genetic tomfoolery and junk food. Gourmands heading south over the next few months will be in for a treat...