Word: hubert
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Dates: during 2000-2009
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...Byrd had such strong credentials in the Senate that six years later he beat party celebrity Hubert Humphrey, former vice president under Lyndon Johnson and 1968 Democratic presidential nominee, to become Senate Majority Leader in 1977. Byrd did so after running for President himself the year before, but he ran only in his home state, and acknowledged at the time that he was more interested in leading the Senate than the country. Aside from Byrd, the longest serving senator in office, no other former Democratic candidate in recent history has won a leadership role in the Senate...
...stake in society and they’re not motivated like people who have a stake. Whether you have a house, a job, or the loss of a job, it changes your whole approach. Jack Kennedy with his charisma certainly did bring out idealism in youth, and of course Hubert Humphrey probably in greater detail than did Jack Kennedy. We don’t have that situation right now. Where are the young people in that regard? I don’t think that they’re any different than the older people...
...What’s worse, the Democratic Party knows it’s un-Democratic. In 1968, after the ludicrous nomination of then-Vice President Hubert Humphrey, the Democratic Party reformed the selection process to give more “power to the people.” Unlike the past, when nominations were decided by the elites of the Democratic Party (think “superdelegates”), votes in the primaries and caucuses would actually receive their due. Hence 3,253 delegates and 796 superdelegates...
...bistro's food sales. This year, Boulud, Bobby Flay (New York City's Mesa Grill) and Thomas Keller (French Laundry in Napa Valley, Calif.) are opening burger joints. Eric Ripert (New York's Le Bernardin) has put a burger on the menu of his new Washington restaurant, and Hubert Keller (San Francisco's Fleur de Lys) has opened a second Burger Bar in St. Louis, Mo.; he already sells 1,400 burgers each weekend night in Las Vegas...
...most restaurants. So until a few years ago, everyone used chuck for burgers. Then New York's Pat La Frieda Wholesale Meat Purveyors started selling a proprietary blend of chuck and brisket to top restaurants, some of which also had short rib and hanger steak added. Burger Bar's Hubert Keller makes his excellent burgers by grinding meat in a butcher area at the back of his restaurant. "When it comes to pizza and burgers, people are eating so many of them that when you give them a great burger or pizza, they can tell the difference," he says...