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...reasons that GDP did so poorly is that capital expenditures fell at an annual rate of 38%. A fair portion of that drop was due to slow activity in the housing market. Recent figures on home sales should cause any capable analyst to believe that housing will not be a source of any hope for a recovery...

Author: /time Magazine | Title: The Fed: Things Will Get Better, If Everything Goes As Planned | 4/30/2009 | See Source »

...data matches computer models run by biostatisticians like Longini, who found that even the strictest limits on air travel would only slow the start of a flu pandemic, not stop its spread. But, again, while that strategy may benefit countries that have not yet been infected with swine flu, there's still no way to know when it would be safe to lift those restrictions. "There's no question that air travel spreads the flu," says Mandl, a physician and researcher at the informatics program at Children's Hospital Boston and an associate professor at Harvard Medical School...

Author: /time Magazine | Title: Why Border Controls Can't Keep Out the Flu Virus | 4/30/2009 | See Source »

What advice would you give to mothers who are trying to raise strong, independent women in a world that has been slow to put women in power? Shirley Richardson ROUND ROCK, TEXAS...

Author: /time Magazine | Title: 10 Questions for Ellen Johnson Sirleaf | 4/30/2009 | See Source »

...He’s taught me a bit of patience this year,” he adds. “I’m so used to screaming orders out, and I certainly appreciate that I had to slow down a little bit and talk directly to him. Before he starts to get going, he wants to know, ‘How was your day?’ When somebody has an approach like that, you just can’t help but be impressed...

Author: By Emily W. Cunningham, CRIMSON STAFF WRITER | Title: Freshman Manager Becomes Teammate | 4/30/2009 | See Source »

Alain Passard's decision in 2001 to transform his three-star Paris restaurant l'Arpège - famous for its slow-cooked T-bones, lamb and duck - into a temple to the vegetable raised many an eyebrow in the world of haute cuisine. For the erstwhile master rôtisseur, however, it constituted a culinary rebirth. "Vegetables were a resurrection for me," Passard says. In seeking to define "the first vegetable haute cuisine," Passard has since created such signature dishes as beetroot in croûte de sel and onion flambé with pears and praline sauce. But perhaps...

Author: /time Magazine | Title: Eat Your Greens in Paris | 4/30/2009 | See Source »

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