Word: selections
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...head of the person she is talking to, thereby decreasing her ability to see what's actually in front of her. "When people are listening to a cell-phone conversation, they're slower to respond to things they're looking at," Yantis says. "It requires you to select one thing at the cost of being less able to respond to other things...
Faculty of Arts and Sciences spokesman Robert P. Mitchell said that while it is “always nice to be recognized” in US News and World Reports top rankings, “students should not select a college based on any rankings, students really need to think about what is best for their needs...
...Materials had arrived late, and an hour after the polls were supposed to open, volunteers were still struggling to fasten shut the white plastic ballot boxes. Zahir, a 29-year-old employee at the Ministry of Finance, fumes as he stands in line. "Today everyone in Afghanistan wants to select their favorite candidates, but unfortunately they are not optimistic," he says. "Look at this place: it's chaos. Yet we are in central Kabul - what hope do we have for the rural provinces...
...University spokesman John Longbrake in an e-mail. "This type of licensing project is actually nothing new for Harvard, since the University has always licensed a wide range of apparel products worldwide, including high end items," Longbrake wrote. The Harvard Trademark Program's website states, "Typically, the University licenses select goods such as apparel, novelty items, and stationery products and other 'traditional' licensed items...
...Thorpe knows her cheese. When the vice president of New York's Murray's Cheese Shop and author of The Cheese Chronicles isn't helping high-end restaurants select the right fromage for their dessert menus, she's traveling around the country taste-testing products herself. Thorpe has tried every type of cheese: the creamy, the crumbly, the limp, the spongy and even something flavored with Jamaican jerk spices. TIME talked to Thorpe about unpasteurized cheese, how Swiss got those holes and how white and yellow cheddar differ...