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Word: market (lookup in dictionary) (lookup stats)
Dates: during 2010-2019
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...Continuing to let the market participants mix agency activity with prop trading is like letting my aunt Agnes play center in Sunday's Super Bowl game," says Elvin Riley, a professor who specialized in securities trading at Seton Hall University's Stillman School of Business. "There is no regulation against it, and the ratings might go up, but it is such a bad idea...

Author: /time Magazine | Title: Is Proprietary Trading Too Wild for Wall Street? | 2/5/2010 | See Source »

...alumni panelists boasted a diverse array of undergraduate concentrations, interests, and professional background—ranging from public service to law—but they offered similar advice for students seeking to enter the job market...

Author: By Helen X. Yang, CRIMSON STAFF WRITER | Title: OCS Gives Advice In Tough Job Market | 2/5/2010 | See Source »

Quincy was a statesman in the Massachusetts legislature, Mayor of Boston, the founder of Quincy Market, and the 15th president of Harvard...

Author: By Julie R. Barzilay, CRIMSON STAFF WRITER | Title: Quincy House Honors Namesake | 2/5/2010 | See Source »

Levin cautioned that despite improved market conditions, the university must absorb cuts to core academic programs to close the budgetary gap for “the next and subsequent years...

Author: By Noah S. Rayman and Elyssa A. L. Spitzer, CRIMSON STAFF WRITERS | Title: Yale Announces New Wave of Budget Cuts | 2/5/2010 | See Source »

...salads at her influential California restaurant Chez Panisse. The idea got bigger and bigger and won the hearts of Gen X chefs in the 1990s. What New York magazine critic Adam Platt called "haute barnyard" had come to define America. Words like seasonal, local and, best of all, green market were shibboleths for every self-respecting cook from potato peeler on up. It made for a lot of roasted heritage pork and hand-foraged hen of the woods mushrooms, but it's something of a stylistic dead end. (See pictures of urban farming around the world...

Author: /time Magazine | Title: Has Chefs' Cooking Gone Too Green? | 2/5/2010 | See Source »

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