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...They were very open, shared everything down to sometimes even their schedule books,” Rakesh Khurana says...

Author: By Danielle J. Kolin and Naveen N. Srivatsa, CRIMSON STAFF WRITERS | Title: New Cabot Masters Strive to Motivate | 4/6/2010 | See Source »

...observed intriguing and impressive conversations arising from these collaborations between scientists and artists, whose presentations deal with topics ranging from the discussion of political issues to social aspects of each work and how it ties in to science. As myriad questions and observations are thrown about in this open forum, he compares the experience to actually witnessing the minds of the audience open...

Author: By Lauren B. Paul, CONTRIBUTING WRITER | Title: Knep Links Science and Art | 4/6/2010 | See Source »

...help the economy?’ or ‘How can art help innovation in my field?’ It’s constantly getting lost in public policy conversation,” Knep says. “Art for arts sake is a way to open your mind to explore the darkness that might not be so dark...

Author: By Lauren B. Paul, CONTRIBUTING WRITER | Title: Knep Links Science and Art | 4/6/2010 | See Source »

Rheeqrheeq A. Chainey ’11 gives a particularly unique performance in the musical number “Brother Trucker.” Slouched in her imaginary big rig, Chainey reflects on the open road with a sharp sense of humor...

Author: By Alyssa A. Botelho, CONTRIBUTING WRITER | Title: Musical Celebrates 'Working' Class | 4/6/2010 | See Source »

...willing to share. (He hems and haws about more customer questionnaires being needed.) But the answer's there in the article, in one of the responses the paper got to its survey about changing tastes. The owner of a Boston gastropub takes note of its guests' "increasingly open desire for more stimulation, either in challenging menu items, more obscure wines and varietals, and old-school cocktails with a less sweet, more bitter and herbal flavor profile." The owner adds, "We are selling more offal than ever...

Author: /time Magazine | Title: Goodbye to the Average American Eater | 4/6/2010 | See Source »

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