Word: problems
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...work dried up in Boston or Seattle, carpenters, electricians and plumbers would pack up and go to Las Vegas or Texas or Alaska. "Now there is no work anywhere," says Mark Erlich, whose New England Regional Council of Carpenters represents 22,000 union members in six states. "The largest problem is the continued lack of financing," says Jerry Rhoades, executive secretary treasurer of the Florida Carpenters Regional Council. "In the summer of 2009, there were 800 jobs on the books to build across the state. We do commercial, high-rise residential and power plants. The permits were ready...
...Middle East and South Asia is kidnapping Westerners to net big-money ransoms - or carefully choreographing their executions to shock the world. As the fates of several hostages hang in the balance in Mali and Mauritania, Western governments are grappling with how to deal with the growing problem: should they pony up hefty ransoms time and again to save their citizens, or stand by the time-worn policy of refusing to negotiate with hostage takers...
...stress of the end of the fall semester has been abated, and Harvard students are looking forward to a fresh start. Ambitions are high, and the concept of taking that fifth class seems all too doable. However, it will be only a matter of time until the stress of problem sets and midterm exams build up. The typical Harvard student reacts to the stress by working even harder, pulling all nighters in Lamont, or doing painful cram sessions. However, this semester, students might find that the key to surviving the stressful times can be found on a MAC treadmill, rather...
...real problem with the decision is that it undermines the strength of the nation’s economic and technological leadership. To understand this, we can invoke the words of a key Democrat who has previously given eloquent speeches in support of the Constellation program—Barack Obama...
...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...