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...signs in broken English say it all: "We need help, food, watar." One Haitian radio station S.O.S. gives Haitians the opportunity to voice where they are and what they need. One man calls in and says he's from Delmas 83 and says that their area has yet to receive any aid. A story all too familiar, as growl of bellies in the streets grow louder...

Author: /time Magazine | Title: In Port-au-Prince, the Smell of Death, the Odor of Corruption | 2/6/2010 | See Source »

...Davis, meanwhile, watched the explosion with a sort of mischievous delight. "In California, it costs almost $5 million to fund one 30-second TV spot statewide," he explained in an interview on Thursday, Feb. 4. "We have to go out of the way to get attention. I would say we probably got more attention on this little sheep film that they would get for $10 million of advertising...

Author: /time Magazine | Title: The GOP Mastermind of Carly Fiorina's Demon-Sheep Ad | 2/5/2010 | See Source »

...after its posting, YouTube recorded more than 120,000 views of the spot. By contrast, Davis points out, the campaign had released a straight two-minute bio video about Fiorina on Feb. 1. Three days later, it had garnered 611 views on YouTube. "What would the normal chattering class say you should do? Run a serious ad," Davis continues. "No you don't. Nobody is interested in that...

Author: /time Magazine | Title: The GOP Mastermind of Carly Fiorina's Demon-Sheep Ad | 2/5/2010 | See Source »

...This is Davis' campaign mantra for a new era of political communication, one in which free viral attention is just as valuable as costly television time. "I just say there are two choices," Davis says of his advice to his clients. "You can pay a whole lot of money to get your message in front of eyeballs, or you can go out on a limb a little bit." For Davis, that's a no-brainer...

Author: /time Magazine | Title: The GOP Mastermind of Carly Fiorina's Demon-Sheep Ad | 2/5/2010 | See Source »

...celebrates a very real value: the value of fresh fish. It's easy to make fun of the New Naturalism, but at its heart is an almost Shinto-like reverence for nature. Tom Colicchio, who helped found the modern green-market-gastronomy movement at Gramercy Tavern and then Craft, says, "Some people think manipulating food is the job a chef does. It isn't. Flavor comes first. You treat it with respect and keep its natural taste. I want people to say, 'I never knew scallops tasted like this.' " (Watch TIME's video "City Goats: Barnyard Animals in Backyards...

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

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