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...customers bring their own bags, they receive a discount of $0.05 per bag, and the store also offers reusable bags for a dollar, said Lynay J. Smith, the marketing team leader at the Fresh Pond Whole Foods...

Author: By Nathan C. Strauss, CRIMSON STAFF WRITER | Title: For Beantown, A Ban on Bags? | 7/27/2007 | See Source »

Whole Foods stores in New York City recently marketed 20,000 canvas bags created by British designer Anya Hindmarch, and though the store sold the bags for a mere $15, interested buyers can now find them on eBay for over ten times as much...

Author: By Nathan C. Strauss, CRIMSON STAFF WRITER | Title: For Beantown, A Ban on Bags? | 7/27/2007 | See Source »

...were close to getting a grant for the project through Harvard’s Library Data Initiative, a program that started in 1998 to promote an increase in quality of Harvard Library’s digital information, but the application fell through over disagreements on where and how to store the data...

Author: By Nathan C. Strauss, CRIMSON STAFF WRITER | Title: Observing The Past | 7/27/2007 | See Source »

...sale, but they had to wait a full year to gain approval from the market's archaic administration - largely controlled by the local families who have sold produce here for more than a century - to change a produce stall into a pasta store. "The merchants all have to agree to let a vendor sell something new," explains Ibars. "Out of the four hundred stall owners, one guy voted against us." He declines to explain how he and his partners convinced the holdout to change his vote...

Author: /time Magazine | Title: Heresies in a Culinary Cathedral | 7/27/2007 | See Source »

...swarmed under its iron roof each day, the Boqueria has become dotted with stands selling packaged goods (pre-cut watermelons wrapped with forks) or cooked food (pizza by the slice). To some purists, however, the replacement of a longstanding vegetable stall with Pazzta, the tile-and-chrome fresh pasta store, is a reminder of how much the character of the Boqueria is changing. For others, it's simply a case of the market adapting to the tastes of its clientele...

Author: /time Magazine | Title: Heresies in a Culinary Cathedral | 7/27/2007 | See Source »

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