Word: suns
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...church is attractive because of its intensity. It is lively and makes you feel at home," says Ugandan teacher Irene Muitta as she squints in the sun outside of All Saints' Cathedral, Kampala's most prominent Anglican institution. Evoking memories of Bible-thumping Puritans, the service includes impassioned personal testimonies; sweeping, cautionary tales against "evil" and rousing, eardrum-splitting singing...
...stands like a Hollywood blockbuster beside the backstage vaudeville of the catalogue that precedes it. Gone are the living-room fuzz and the steady solitude of a lone acoustic guitar. Gone, too, is the image of a storyteller, suspender-bound, murmuring myths on a sun-drenched porch. In some ways, to bemoan the increased polish of Iron & Wine is to lament the inevitable, as with expanding audiences comes a pull into the wiry world of the studio. Still, selfish as it sounds, there was a soft magic to the lo-fi ambiance of his earliest records, buried now below vocal...
...Assistant,” while my very Jewish friend read “Invisible Man” by black author Ralph Ellison. My pal claimed that Malamud’s novel was too boring and depressing. This summer, as I languished away in the Cambridge sun, something—a longing for the familiar, perhaps—told me to revisit Malamud and his tale of an old Jewish grocery store owner whose newfound, gentile assistant tries to help the Bober family while fighting his own, prominent internal demons. I instantly recalled why I enjoyed the novel so much...
...face it, the gastronomic reputation of the far North is as dim as the winter sun. Sure, beets and pickled herring have been somewhat rehabilitated by ambassadors like Marcus Samuelsson of New York City's Aquavit and TV chef Andreas Viestad, Norway's answer to Jamie Oliver. But the Nordic countries are still far better known internationally for progressive living and modern design than for innovative haute cuisine...
...Noma, you won't find sun-dried tomatoes or year-round strawberries, nor will you find your Scandinavian grandmother's pork and cabbage warmed over for modern tastebuds. What you will find is a sophisticated Arctic-musk-ox tartare with wild wood sorrel that you eat with atavistic pleasure with your fingers, or maybe phenomenal giant langoustines from the Faroe Islands. Instead of olive oil, there's skyr, a virtually fat-free cultured-milk product from Iceland, and homemade elderflower vinegars and pickled sweet cicely. The dishes are executed with such aesthetic refinement that they take on a quality...