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Word: hawker (lookup in dictionary) (lookup stats)
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...radically new, though the honor roll of experts interview in the film - sages like David Suzuki and unexpected wonks like former CIA director James Woosley - deliver bite-size, sometimes haunting bits of wisdom. The best is in the first quarter of the film, when lesser-known environmentalists like Paul Hawker and Janine Bonyus explain why it seems to be instinctual for human beings to treat nature like garbage. (Short answer: we've come to believe that technology has made us separate from and superior to the planet that still sustains every aspect of our lives...

Author: /time Magazine | Title: An Inconvenient Leo | 8/17/2007 | See Source »

...Light My Fire) to markets, trade shows and country fairs. "We wanted to see the country and find an affordable place to buy property and settle down," O'Brien says. "Instead of drawing on our savings, we thought it would be a way of paying our own way." The hawker's life has brought them in contact with all kinds of people, she adds. Some of the least well-off have turned out to be the happiest, proudest and most resilient...

Author: /time Magazine | Title: Clean Living | 8/7/2006 | See Source »

...Healthy Hardware Hawker Timothy Taylor 55, Seattle...

Author: /time Magazine | Title: Who's Who: The Eco-Guide | 4/20/2006 | See Source »

...Charlie and the Chocolate Factory--severe bob, outsize sunglasses--on Vogue editor Anna Wintour. But in Depp's Willie Wonka, isn't there more of an echo of another media figure, one with Wonka's penchant for catchy tunes and the company of small primates? How do the candy hawker and MICHAEL JACKSON stack...

Author: /time Magazine | Title: Just a Couple of Eccentrics | 6/26/2005 | See Source »

...would you want to spend $400 on food that is better prepared at your hawker stall for $2?" asks Chung Ho Shi, the Hong Kong-born chef of the Golden Peony restaurant in the Conrad Centennial Hotel, where Jackie Chan likes to stay and eat high-end Cantonese food. "Fusion got pretty screwed up in the late '90s, with chefs putting too many flavors on the same plate?a little coconut milk, some smoked salmon, some curry," says Otto Weibel, director of kitchens of the Raffles Group and president of the Singapore Chefs Association. "That's not fusion; that...

Author: /time Magazine | Title: Amuse Bouche: Food Fight | 2/20/2005 | See Source »

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