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...couple of years of measurements to figure out the overall growth curve. This study has been going on for 22 years, conducted largely by technicians and volunteers trained by the Smithsonian scientists. "We have a huge corps of volunteers," says Parker. "It's not rocket science but you need to do a lot of measurements and repeat them often...

Author: /time Magazine | Title: Study: Eastern Trees in the Midst of a Growth Spurt | 2/6/2010 | See Source »

...Sync’s song “Bye, Bye, Bye”—making an appearance and Spears—dressed in a puffy, pink plaid skirt and pigtails—singing “One, two, three, those are the bypasses I need...

Author: By Naveen N. Srivatsa, CRIMSON STAFF WRITER | Title: Timberlake Receives Pudding Pot | 2/6/2010 | See Source »

...addition, the article stated that the actor sang "One, two, three, lose the bypasses I need." In fact, the lyrics were "One, two three, those are the bypasses I need...

Author: By Naveen N. Srivatsa, CRIMSON STAFF WRITER | Title: Timberlake Receives Pudding Pot | 2/6/2010 | See Source »

...projects on the horizon, including a floating bridge that will connect Seattle to its suburbs. "It's a mess," says Erlich in New England. "The private sector is dead. We're at the point where we are considering investing money from our pension fund in construction projects. We either need another stimulus focused on job creation or the banks must be directed to lend...

Author: /time Magazine | Title: The Great Recession: Will Construction Workers Survive? | 2/6/2010 | See Source »

...that's the crux of the problem for the movement. If "simple" cooking ("getting out of the way" is how most chefs put it) is the best, why do you need a chef at all? Or three-star (or any) restaurants? Every chef has his story he likes to tell of eating a boiled chicken some Swiss farmer gave him once, and how perfect it was. But he doesn't measure himself by Swiss farmers. He looks at Alain Passard, whose three-star Paris restaurant treats vegetables as if they were as precious as plutonium. He looks at Japan...

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

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