Word: gordon
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Dates: during 2000-2009
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...Gordon Brown's big day, the launch of his campaign to replace Britain's outgoing Prime Minister Tony Blair. Any serious contenders had already hung up their gloves, unwilling to challenge the heavyweight politician Blair once dubbed the "great clunking fist...
Tucked away in a 1903 Art Nouveau building in central Istanbul's Beyoglu district, Changa, www.changa-istanbul.com, is the granddaddy of the pack. New Zealand-born chef Peter Gordon serves Turkish food with a twist: dolma (vine leaves traditionally stuffed with rice) are wrapped around grilled halloumi and served with a sweet chili sauce; grilled octopus, a local seafood classic, comes with Asian-style sweet and sour miso sauce; and local lamb is accompanied by Tunisian harissa...
...Gordon McKay Professor of Computer Science Harry R. Lewis ’68 knows why. The Dean of Harvard College from 1995 to 2003, he spends the last chapter of his book, “Excellence Without a Soul,” defending the value of college sports in the university setting. He recognizes the need for an AI while acknowledging coaches’ dissatisfaction and warning against the potential of a “race to the bottom” in its absence...
...global domination theory would see him join Hendrick Motorsports in a lineup somewhat akin to having Michael Jordan, Larry Bird and Magic Johnson all on the same team. Hendrick, which has won six of the last seven Nextel Cup races, is home to four-time Nextel Cup champion Jeff Gordon, who recently passed Earnhardt Sr. on the career wins list, and defending champion Jimmie Johnson, as well as Kyle Busch and Casey Mears. With the four-team limit on owners imposed by NASCAR, either Busch or Mears would have to go, but Dale Jr.'s appeal to sponsors and fans...
Singapore has developed a database of more than 12,000 recipes since Freidanck's arrival in 1998. Nine top chefs on a rotating roster--including France's George Blanc and Britain's Gordon Ramsay--are recruited to craft dishes for the first- and business-class cabins. Freidanck visits their kitchens frequently. "The panel provides constant new ideas," the former hotel chef says. "Like everyone at the moment is doing pork bellies or yellow beetroot or purple carrots...