Word: greenes
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...After graduation, Kennedy received a letter inviting him to try out for the Green Bay Packers (“He used that letter whenever he campaigned in Wisconsin,” Clymer, a former Crimson president, recalls in an interview). But as the story goes, Kennedy famously turned down the offer in favor of “another contact sport—politics...
Energy and cost-saving measures are at the heart of Harvard’s new Green Building Guidelines, which govern the construction of buildings costing over $5 million to insure they meet a set of sustainability benchmarks. Harvard now has 20 building projects certified by the U.S. Green Building Council’s Leadership in Energy and Environmental Design rating systems, the most of any institution of higher education in the world. Three have also gone on to earn the highest distinction of a special Platinum certification in recognition of their superior sustainability standards...
...university should be commended for making the far-sighted decision to continue aggressively pursuing green initiatives, even while dealing with a budget deficit and other serious financial issues. Seeing these projects through will offer both financial and environmental paybacks that benefit Harvard and its community for the long term...
...having an impact. Along with St. Louis, Mo., blogger Jim Hoft, whose site is called Gateway Pundit, Beck pushed one of Obama's so-called czars, Van Jones, to resign during Labor Day weekend. Jones, whose task was to oversee a green-jobs initiative, turned out to be as enchanted by conspiracies as Beck - he once theorized that "white polluters and the white environmentalists" are "steering poison into the people-of-color's communities" and signed a petition demanding an investigation into whether the Bush Administration had a hand in the 9/11 attacks. On Sept. 14 the Senate overwhelmingly voted...
...ranks of the locavore movement, which promotes the use of locally grown produce, have been swollen in recent years by green chefs hoping to reduce their carbon footprints. But in famously gastronomic France, the trend has been surprisingly slow to catch on. In Paris, where restaurant menus boast langoustine from Madagascar and caviar from Iran, few gourmets imagine it possible to compose a meal from produce grown within 50 miles of the capital. But today, born-and-bred Parisian chef Yannick Alléno and a handful of others are doing just that. Their rhetoric stresses exclusivity and the revival...