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Word: harvesters (lookup in dictionary) (lookup stats)
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...have been weaned on fast food about grains and vegetables they may never have encountered at home. Alice Waters, the chef of Chez Panisse, the celebrated restaurant in Berkeley, Calif., that builds its menus around seasonal ingredients, has launched an "edible school yard," where students learn to plant, harvest and cook organic fruits and vegetables...

Author: /time Magazine | Title: Flunking Lunch | 12/2/2002 | See Source »

...afternoon is more of the same. A long bumpy drive up the Fuladi Valley to another damaged school. An impromptu visit to a potato farmer, who proudly tells the Colonel his harvest was the best in years. Three more bridges, all of them recently collapsed and needing urgent replacement. A sit-down meeting with an earnest young Hazara who wants to know if the Chiclets can help him start up a computer training center in Bamiyan. (Col. Walker tells him to submit a written request...

Author: /time Magazine | Title: Rebuilding Afghanistan, One Bridge At a Time | 11/30/2002 | See Source »

...suffered life-threatening accidents that had left their bodies paralyzed, now waiting to catch deer in the crosshairs and blast them out of life altogether? Was it a way for the hunters to find meaning and assert their power, by going out into the woods to harvest meat for their families? Or was it just men being barbaric and wanting to kill things? Was the violence and the physicality of the shot—the roar, the recoil of the stock against the shoulder, the impact with the deer, and the deer’s falling to the ground?...

Author: By Melissa W. Inouye, CRIMSON STAFF WRITER | Title: Hunting and Hope | 11/27/2002 | See Source »

What could be wrong with this picture? The farm-grown harvest is cheap, predictable and year-round. "A fillet of farmed salmon in your supermarket is fresher than a wild fish netted at sea that can take five to six days to get to harbor," says Odd Grydeland, 54, former president of the British Columbia Salmon Farmers Association and an executive at Heritage Salmon, based in New Brunswick, B.C. Moreover, each farm-grown salmon means, in theory, one less fish taken from wild stocks that have been declining for decades. (Farm-raised fish now make up most of the fresh...

Author: /time Magazine | Title: Fish Farming: Fishy Business | 11/25/2002 | See Source »

Except in Maine, there's little talk of certification systems among salmon farmers. But there are quiet moves to clean up the industry from within. "A lot of farms were badly run," admits Peter Sawchuk, 49, who has been farming salmon in British Columbia since 1989 for Marine Harvest and Agrimarine. "They were overfed, poorly sited and there was too much drugging. But now we are getting better. We are not in the business of destroying our farms...

Author: /time Magazine | Title: Fish Farming: Fishy Business | 11/25/2002 | See Source »

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