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Word: reals (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Sweet, a former cryptographic researcher, has brought sharp insight to Harvard's finances for not only top Faculty deans but also the departments and centers that must translate the deluge of figures into real-life budget cuts, Smith said. After Smith delivered a mandate to departments to cut their budgets by 15 percent in December, Sweet became the go-to man who could bring reality to the numbers...

Author: By Bonnie J. Kavoussi and Esther I. Yi, CRIMSON STAFF WRITERS | Title: FAS Finance Dean To Depart After Less Than A Year | 7/3/2009 | See Source »

...Down through the organization, he's made it much easier for people in departments and centers to make decisions based on real information about what's happening in the system," Smith said on Thursday. "He has done a terrific job coming in and strengthening our organization...

Author: By Bonnie J. Kavoussi and Esther I. Yi, CRIMSON STAFF WRITERS | Title: FAS Finance Dean To Depart After Less Than A Year | 7/3/2009 | See Source »

...Ewha girl, I’m not so interested in makeup or clothes. But I don’t think I would have had the leadership positions I had here at a [co-ed] college.” Maybe, despite the opportunities Ewha affords Korean women, the real solution is less pink...

Author: By Anita J Joseph | Title: The Dollhouse and the Power Suit | 7/3/2009 | See Source »

This Fourth of July weekend, millions of Americans will huddle around outdoor pits, ovens and grills to slowly cook themselves meaty, patriotic dishes slathered in sauce. Barbecue is about as red, white and blue as American cuisine gets, and for true carnivores, the only real question is how to save room for seconds...

Author: /time Magazine | Title: Barbecue | 7/3/2009 | See Source »

...first get one thing straight: merely throwing meat on a grill is not barbecue - at least not in the traditional sense. While novices (and Yankees) may believe that anything covered in KC Masterpiece counts as barbecue, the real thing is cooked over indirect heat - usually a wood fire - for a really long time (sometimes for as many as 18 hours). The resulting flavor is a combination of smoke, meat juices, fat and whatever spices or rub have been added. (See pictures of the perfect steak...

Author: /time Magazine | Title: Barbecue | 7/3/2009 | See Source »

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