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...Lebanese but U.N. maps show as Syrian). Real peace, say the Syrians, will have to wait for a comprehensive "grand bargain" that will settle all of Israel's conflicts with its neighbors. But critics charge that Syria wants the economic benefits of normal relations with America and the West without having to giving up on the military alliances that give it strategic influence in the region. (Read "Can Former Iraqi Baathists in Syria Ever Go Home...

Author: /time Magazine | Title: Why the U.S. Is Back on the Road to Damascus | 2/7/2010 | See Source »

Although obtaining money to fund its attacks against North African governments remains AQIM's main reason for kidnapping foreigners, analysts believe another motivation is terrorizing the West. A French foreign intelligence official tells TIME that militants executed a British hostage last May, for example, simply to horrify the world after efforts to secure a ransom reportedly failed. The man, Edwin Dyer, was abducted while traveling in Niger in January 2009, and in exchange for his freedom, AQIM demanded $14 million and the release of a radical cleric being held in a British prison. When Britain balked, Dyer was executed less...

Author: /time Magazine | Title: Terror Threat in N. Africa: Kidnapping Foreigners | 2/6/2010 | See Source »

...Luis Aduriz, who has come up with a limestone slurry with which to gel-coat his vegetables. At this level, you're paying for technique, not what some guy can pick off the trees. New York culinary bad boy David Chang said as much recently when calling out his West Coast rivals for "just serving figs on a plate." Chefs need to do something. A love of nature is great, but it doesn't get you seawater when you're in the desert. (See the top 10 food trends...

Author: /time Magazine | Title: Has Chefs' Cooking Gone Too Green? | 2/5/2010 | See Source »

Chefs around the world have come to embrace what might be called the New Naturalism - a culinary dogma that practically verges on the pantheistic. West Coast superchef Michael Mina is even going so far as to poach fish in actual seawater at his Vegas restaurant American Fish. Unfortunately, like all infatuations, this one comes with some baggage...

Author: /time Magazine | Title: Has Chefs' Cooking Gone Too Green? | 2/5/2010 | See Source »

Mike Sawyer lives in Key West...

Author: By Mike Sawyer | Title: RE: State of the Presidency | 2/4/2010 | See Source »

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