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...Hideko’s opponent was throwing a lot of things at her,” Green said. “She responded well and pushed her game to another level...

Author: By Eric L. Michel, CRIMSON STAFF WRITER | Title: Tennis Competes At South Florida | 3/9/2010 | See Source »

...Holly believes she can beat anybody in the country, and her teammates believe that as well,” Green said. “Holly was feeling under the weather but pulled out the victory for the team...

Author: By Eric L. Michel, CRIMSON STAFF WRITER | Title: Tennis Competes At South Florida | 3/9/2010 | See Source »

...according to Oliver Strand of the New York Times, who has covered the third wave as well as any writer in America, "Stumptown is the leader. They're the cutting edge." The company, which recently opened a plant in Brooklyn, routinely pays more at auction for prized lots of coffee beans than anyone else, offers more single-origin coffees than anyone (20 at the New York plant) and is at the forefront of nearly every new-coffee frontier: espresso-delivery technology, international partnerships and generally changing the idea of coffee from a staple commodity, like corn or sugar, to something...

Author: /time Magazine | Title: Is Stumptown the New Starbucks — or Better? | 3/9/2010 | See Source »

...concept, and that excitement is what we wanted to bring to our customers." Every Stumptown bag has a card in it that describes the elevation, location, varietal and tasting notes of the beans it contains. Then you turn it over and there's a profile of the area as well as technical information ("In addition to improved cherry selection and a return to double fermentation, à la the Kenyan style, we've now installed a pre-drying stage ..."). Yes, this is coffee for coffee geeks, but the same could have been said about cheese and wine and meat 20 years...

Author: /time Magazine | Title: Is Stumptown the New Starbucks — or Better? | 3/9/2010 | See Source »

...particular the way they overroast their beans. "Coffee beans aren't supposed to be uniformly dark and shiny," says John Moore of Dallis. "Every bean has a level it's supposed to be roasted to, so that you can taste it. Otherwise it's like cooking all meat well done...

Author: /time Magazine | Title: Is Stumptown the New Starbucks — or Better? | 3/9/2010 | See Source »

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