Word: scoopfuls
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Intelligence officials confirm to Newsday reporters that Plame works for the CIA on weapons of mass destruction in an undercover capacity. Novak tells Newsday the sources came to him with the scoop. "I didn't dig it out, it was given to me." On Tenet's orders, the CIA is already preparing an initial crime report on the Plame leak for the Justice Department...
...kind that can change a country's energy fortunes? The answer can be found 700 miles north of Montana near a onetime frontier outpost in Alberta called Fort McMurray. At Syncrude Canada's North Mine, a huge open pit nearly two miles across and 250 ft. deep, giant shovels scoop out a petroleum-soaked deposit called oil sand that is beginning a long journey from here into the gas tanks of American cars. The region contains enough of the crude mixture to produce an estimated 175 billion bbl. of oil, eight times the known deposits of conventional crude...
...deposits can be as little as 25 ft. below the surface. After topsoil is removed, the shovels scoop the oily mix into the trucks, which transport it to hoppers for crushing. Hot water is injected to create a slurry that separates the raw oil from sand, clay and other particles. Then 2,500-h.p. pumps, the world's largest, push the viscous oil sands through pipes to a plant on-site that converts it to crude oil. From there, it goes by pipeline to refineries in the U.S. The output of the Alberta operations is expected soon to reach...
...Madrid - are joined by shorter takes on more unusual ones like Malmö ("an unpretentious haven") and Krakow ("filled with joie de vivre"). If your itinerary will only take you to the capitals of culture, try the STYLE CITY books from Thames and Hudson ($24 each), which supply the scoop on - and gorgeous photos of - Barcelona, London, New York and Paris. Amsterdam and San Francisco are next. The guides' writers convey the "vibrant and idiosyncratic experience" of each city, and they take the reader off the beaten path. Craving chocolate in the Catalonian capital? Try Cacao Sampaka, a "beautifully spare...
There are a lot of different factors Micheale Kester has to juggle when she invents your next scoop of ice cream. Right now she's not as concerned about flavor or texture--although those are important--as she is about architecture. Kester, a food technologist in the Burbank, Calif., labs of ice cream giant Baskin-Robbins, has been fooling around with an idea for a flavor she calls Cinnamon Bun, but first she has to make sure the stuff will hold together. If you're not careful with the size and number of your chips, nuts or bun bits--what...