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...Tilson is used to skeptics. "Don't you read the newspapers?" he was asked by an outraged prospective donor in the U.S. "The goddamn Chinese eat their tigers and put them into medicine." But Tilson is convinced that China's economic and human resources make it uniquely placed to put tigers back in the wild. The South China project could help revolutionize Chinese attitudes to endangered species and kick-start other attempts to revitalize biodiversity. "China is at a tipping point in its conservation history," he says...

Author: /time Magazine | Title: Tale of the Cat | 3/1/2010 | See Source »

...popular belief, tigers prefer lowlands) and there is plenty of natural vegetation (other areas were blanketed with pine or bamboo trees). The human population, mainly elderly vegetable farmers banished there during Mao's political purges, is sparse and willing to relocate. Not that anyone is likely to stay put when the new neighbors arrive, jokes Tilson. "Once you get face to face with a tiger, you leave," he says. "They are formidable animals...

Author: /time Magazine | Title: Tale of the Cat | 3/1/2010 | See Source »

...extremely low these days. But trust in government is not by any means a pure virtue; after all, trust in government was high in the 1950s, as some have noted, when the government told schoolchildren they would be safe in the event of a nuclear attack if they put their heads under their desks...

Author: /time Magazine | Title: Our Broken Government | 3/1/2010 | See Source »

...high cholesterol, and her weight put her at risk for hypertension, heart disease, sleep apnea and Type 2 diabetes. By any measure, Fedorchalk was in poor health. But look around. She is hardly alone...

Author: /time Magazine | Title: Does Obesity Rehab for Kids Work? | 3/1/2010 | See Source »

After talking with him, I decided to take another crack at chicken. That night, I filled part of an ice-cube tray with tomato sauce. The next morning, I sliced a lemon and some mushrooms and put them in a bag with a chicken breast and my frozen tomato cubes. I left with the heater set at 140°F (60°C). I cut out of work early to be home exactly eight hours later. The result: still spongy, but at least the sauce was tasty. I plan to try the recipe again with one slight adjustment - an oven...

Author: /time Magazine | Title: Sous-Vide Home Cooking: Really Slow Food | 3/1/2010 | See Source »

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