Word: greening
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...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...
...Once again picked to finish in the basement of the Ivy League, Dartmouth was outscored by an average of over 21 points a game last year. The good news for the Big Green is that its young squad has one more year of experience. Junior wide receiver Tim McManus will again be the top target in the air, coming off a season in which he hauled in 60 catches and earned All-Ivy honors. But the defense, which gave up an abysmal 455 yards a game in 2008, still needs some help...
...hear him contemplate a potential friendship with the agent: “I could see us fishing, or whatever.”With a keen attention to detail, Soderbergh sets a fittingly rich background for Whitacre’s frenetic imagination. His frequent close ups-of black and green screen computers and clunky recording devices serve as fond reminders of early 90s technology. Even Whitacre’s paranoid fantasies are very much a product of his decade; at one point he compares his own situation to that of Tom Cruise in “The Firm...
...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...