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...would remain on their side in the long process of replacing coca with legal crops. He said alternative development programs "must involve the communities, giving them ownership and the ability to shape programs. The strategy in San Martin has a lot of promise." (See the Swiss no-melt, low-calorie chocolate...
...picture of Salinger that Maynard draws for us is of a man preoccupied by homeopathic medicine who had a diet regimen built around vegetables and ground lamb cooked at very low temperatures. He loved certain TV programs - The Andy Griffith Show, The Lawrence Welk Show - and had reels of old Hollywood movies that he projected at home. He wrote every day, but the unpublished work was stored away in a large safe that occupied a good part of one bedroom. She tells us that because she found sexual intercourse with Salinger too painful and frightening to complete, she remained...
Even those who support the tax credit say that, as with those earlier programs, the percentage of companies collecting the tax break who are hiring because of the job stimulus will be very low. John Bishop, who teaches about human resources at Cornell University and has proposed a job-creation tax-credit plan, says about 80% of any tax credit for new hires would go to companies that would have added workers anyway...
...least prone to high-cost diseases, it is not the cure-all for healthcare that some politicians have claimed it to be. The proposal may actually make sense in the current economic climate—the employment rate for people aged 16-24 has fallen to a low of 51.4 percent. But this number has been falling consistently since its peak in 1989, which suggests that other factors may be influencing its decline, and it is not much different from the total employment rate of 59 percent...
...yielding quality of fresh pizza crust, especially with the telltale little scorch marks that come from passing through a real oven, and the Wonder-bread-like dough of its assembly-line rivals. As someone who grew up in Atlantic City, N.J., no pizza mecca, I still love the traditional "low-moisture" (i.e., greasy) mozzarella we all remember, the kind that forms an appetizingly orange compound as it merges with the sauce. I couldn't care less what toppings the city fathers of Naples think are canonical. But after eating good pizza - acidic sauce, unwaxy cheese, unwaffly dough - I just...