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...salmon. But the economic arguments seem sure to outweigh the environmental ones. "After all, we've practically fished out our oceans already," says TIME science writer Frederic Golden, "and we need an alternative supply." To counter the risks, the developers of GM fish say they will apply an electric shock to the super salmon embryos, causing infertility in adulthood, and that the fish will be raised in closed or inland tanks...

Author: /time Magazine | Title: Despite Alarms, GM Food Appears Inevitable | 4/12/2000 | See Source »

...those supervisors are getting easier to enlist. When Heidi Miller, 46, one of the most powerful women on Wall Street, announced in late February that she would leave her CFO job at Citigroup to become CFO of Priceline.com it sent shock waves through more than a few oak-paneled boardrooms. That the dotcom wanted Miller wasn't so surprising; that Miller was willing to go to the dotcom was. Nobody expects a mass migration, but her move shows that dotcoms seeking top-notch talent have a good chance of getting...

Author: /time Magazine | Title: Gray is Good | 4/10/2000 | See Source »

Well, Mr. Value decided it was time to get in the game. First, McNamara tested his risk tolerance with a series of questions. Mr. Value's answers revealed him to be, no shock, intimidated by the market and concerned most about not losing money. Yet Mr. Value was insisting on an all-stock portfolio with broad exposure to tech--a challenging contradiction that every investor should explore within. Do your stocks suit your risk tolerance...

Author: /time Magazine | Title: How Much Risk? | 4/10/2000 | See Source »

...Society's current exhibition (running until July 9), entitled "Without Sanctuary: Lynching Photography in America," you might find yourself staring into something like the same moral abyss that presents itself if you visit Auschwitz. Before the question "How could this be?" the mind goes into a state of moral shock...

Author: /time Magazine | Title: It's No Real Wonder the French Dislike Us | 4/10/2000 | See Source »

...argues that a particular item just tastes bad, pure and simple. But the crux of my opponents' arguments was often that British food is bad because it involves eating the kidneys and other internal organs. By that token, strike out French food as being a gastronomic delight. Foie gras? Shock, horror...

Author: By Daryl Sng, | Title: Fifteen Minutes: Endpaper: Veins in My Teeth | 4/6/2000 | See Source »

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