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Students returning to campus this fall found it more difficult than usual to quench their thirst for alcoholic beverages. The reason? Harvard’s calendar reform, which started classes a few weeks earlier than usual and left primary campus liquor providers C’est Bon Convenience and Doma Liquors caught off guard by the early return of students at the end of last month and unable to fully meet the demands of the student body. “Usually, Harvard students come here mid-September,” said Subash Khadka, an employee at Doma...

Author: By June Q. Wu, CRIMSON STAFF WRITER | Title: Drinks Run Dry This Term | 9/9/2009 | See Source »

...Doma Liquors, Bombay Club, and Tommy Doyle’s already carry the vodka, and C’est Bon Convenience and Liquor Store plans to order it soon...

Author: By Sofia E. Groopman, CRIMSON STAFF WRITER | Title: Absolut Unveils Beantown-Inspired Vodka Flavor | 9/3/2009 | See Source »

...Acronym for the fast-food bakery Au Bon Pain, where croissants, chess enthusiasts, Harvardians, and tourists abound just beyond the Yard’s wrought-iron gates. 2. Where Matt Damon looked longingly into Minnie Driver’s eyes in “Good Will Hunting...

Author: By The Crimson Staff, CRIMSON STAFF WRITER | Title: Dictionary of Harvardisms | 8/24/2009 | See Source »

...original version of this article mistakenly referred to the Bon Appétit Management Company as the Bon Appétit Food Management Company...

Author: /time Magazine | Title: Getting Real About the High Price of Cheap Food | 8/21/2009 | See Source »

...Bon Appétit Management Company, a caterer based in Palo Alto, Calif., takes that commitment even further. The company sources as much of its produce as possible from within 150 miles of its kitchens and gets its meat from farmers who eschew antibiotics. Bon Appétit also tries to influence its customers' habits by nudging them toward greener choices. That includes campaigns to reduce food waste, in part by encouraging servers at its kitchens to offer smaller, more manageable portions. (The USDA estimates that Americans throw out 14% of the food we buy, which means that much...

Author: /time Magazine | Title: Getting Real About the High Price of Cheap Food | 8/21/2009 | See Source »

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