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...Markus R. T. Kolic ‘09 is a government concentrator in Mather House. He is chair of Harvard Students for Edwards...

Author: By Markus R. T. Kolic | Title: Fighting For the American Dream | 1/7/2008 | See Source »

...thrilled with Edwards’ results. We were far outspent and we were up against two celebrity candidates­—Obama and Hillary,” said Markus R.T. Kolic ’09, who is chair of the Harvard Students for Edwards...

Author: By Abby D. Phillip, CRIMSON STAFF WRITER | Title: Students Caucus in Iowa | 1/7/2008 | See Source »

...When Markus A. Besselle ’08 decided to apply to the Ivy League after his two years at a California community college, he received as many skeptical glances as pats on the back...

Author: By Arianna Markel, CRIMSON STAFF WRITER | Title: Harvard Lags in Community College Recruitment | 12/12/2007 | See Source »

...participants who didn't have the allele. The results suggest that learning - though influenced by dopamine - is a complex process that involves much more than one kind of brain receptor. "It's just one factor that may contribute to some problems that might arise in some people," says Markus Ullsperger, a co-author of the Science paper, based at the Max Planck Institute for Neurological Research in Cologne. "I think you can compensate for many things without even noticing." In fact, a huge number of people have the genotype that Ullsperger studied, and never have trouble learning from their mistakes...

Author: /time Magazine | Title: How We Learn from Our Mistakes | 12/6/2007 | See Source »

Small, high-quality producers and foraged native foods are also the driving passion of Finnish chef Markus Maulavirta of Restaurant Ilmatar in the stylish Klaus K hotel in Helsinki. He even owns a patch of Arctic swamp to pick his own cloudberries and joins an annual wild-reindeer roundup in Lapland. For his 50th birthday, the chef spent 12 days biking the entire length of Finland, savoring every mile of the journey. His menu is an ode to the land, its traditions and its caretakers, featuring items like bread made from birch-bark flour, and sauna-cured ham from pigs...

Author: /time Magazine | Title: Where The Wild Things Are | 9/21/2007 | See Source »

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