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Polar Thaw. Climate change is being felt first in the Arctic regions, which explains why Alaska is warming at twice the rate of the rest of the country, and could warm by as much as 13 degrees Fahrenheit in the next 50 years. That will melt sea ice and severely affect already endangered species like the polar bear and the walrus. And warming could ruin the state's valuable fisheries - as sea temperatures warm, the habitat for cold-water fish like salmon and trout could all but disappear in Alaska and the Pacific Northwest...

Author: /time Magazine | Title: Climate-Change Report: From Bad to Worse | 6/17/2009 | See Source »

Northeastern Exposure. Warming will make skiing, ice-skating and snowmobiling pastimes of the past in many areas of the Northeast, decimating the multibillion-dollar winter-sports industry. The center of maple-syrup production will shift from New England to Canada, and production of apples and other produce that depend on cooler winters will decline...

Author: /time Magazine | Title: Climate-Change Report: From Bad to Worse | 6/17/2009 | See Source »

...think anybody wants nine Justices on the Supreme Court who have ice water in their veins.' Senator CHUCK SCHUMER, arguing that Sotomayor was correct to say that factors like diversity and life experience can play a role in judicial rulings...

Author: /time Magazine | Title: Verbatim | 6/15/2009 | See Source »

...properly taste and describe whiskey. How did you go from that to describing brands like High Wine Whiskey as "the rebel no one wants you to date." There's a certain amount of hesitation some people have to trying to understand what they're consuming, whether it's ice cream or whiskey. By personalizing it in a way that is atypical of how most reviewers describe whiskey, I think it's more approachable. So when I say Maker's Mark is like the genius who decided to become an auto mechanic for the rest of his life, I think people...

Author: /time Magazine | Title: Whiskey: A Travelogue | 6/9/2009 | See Source »

...single-malt whiskeys in the hotel's restaurant and bar, and his wife, Rosemary, who runs the restaurant, is an award-winning baker. Other foodie gems: sushi restaurant Fin (27 Housatonic Street; 413-637-9171), which serves only sustainable seafood, and across the street, Scoop, which dishes out ice cream made with milk from local dairy cows. Rates at the Gateways start at $160 per night, including breakfast. 51 Walker Street, Lenox...

Author: /time Magazine | Title: Quintessential Summer: 8 Outdoor Getaways | 6/9/2009 | See Source »

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