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...fifth year in Cambridge, Harvard logged its first unbeaten, untied Ivy slate in school history, ushering in the Crimson renaissance that would include three titles in eight years and peak in 2004 with Harvard’s first 10-0 season-ending mark since 1901, snapping a 103-year drought predating both Soldier’s Field and the forward pass...

Author: By Timothy J. Mcginn, CRIMSON STAFF WRITER | Title: COACH OF THE YEAR: Tim Murphy, Football | 6/9/2005 | See Source »

Shareholders usually receive proxy statements from a company’s board of directors or management asking them to support its slate of nominees, but Harvard’s opposing statement offers the University’s own proposition...

Author: By Nicholas M. Ciarelli, CRIMSON STAFF WRITER | Title: Statement Urges Liquidation of Fund | 6/6/2005 | See Source »

Shareholders usually receive proxy statements from a company’s board of directors or management asking them to support its slate of nominees, but Harvard’s opposing statement offers the University’s own proposition...

Author: By Nicholas M. Ciarelli, CRIMSON STAFF WRITER | Title: Statement Urges Liquidation of Fund | 6/5/2005 | See Source »

...Leitz of the Josef Leitz Winery is one of the superstars of Germany's Rheingau wine region. Based in R?desheim, a charming town of 10,000, Leitz is known for his complex, naturally made wines. According to him, the secret of German Riesling is the soil's quartz and slate. Over time, the minerals give the wines their distinctive flavors of rosewater, litchi and apricot. Heinrich Breuer of Georg Breuer Winery also makes outstanding wines the natural way. He eschews temperature control because this technique promotes fruitier wines: "It's as if your children were brought up with no fresh...

Author: /time Magazine | Title: Raising Riesling | 5/23/2005 | See Source »

According to him, the secret of German Riesling is the soil's quartz and slate. Over time, the minerals give the wines their distinctive flavors of rosewater, litchi and apricot. Heinrich Breuer of Georg Breuer Winery also makes outstanding wines the natural way. He eschews temperature control because this technique promotes fruitier wines: "It's as if your children were brought up with no fresh air." His wines - even his Spätburgunder (Pinot Noir) - are exciting. Besides having a terrific wineshop, Breuer also offers the town's best digs...

Author: /time Magazine | Title: Raising Riesling | 5/19/2005 | See Source »

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