Word: isn
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...noticed he isn't on your list of interviews. Did you try to interview him? I tried very hard to interview him. He was famously reclusive. Not only would he not talk to any journalists, but he often didn't even call back people who had worked with him on these movies...
Saint Onge isn't the first to speculate that Chumash paintings might have astronomical implications. The anthropologist Travis Hudson did so back in the 1970s with his book Crystals in the Sky, which combined his observations of rock art with the cultural data recorded nearly a century earlier by legendary ethnographer John P. Harrington. But when others went into the field to check out Hudson's claims, "much of it was pretty unconvincing," explains anthropologist John Johnson of the Santa Barbara Museum of Natural History. "That's what caused people to get skeptical about archaeoastronomical connections." (Garry Wills on three...
...stars. It's not a sequel. It isn't the screen version of a best-selling novel, a comic-book franchise or the Bible. It's got a lot of battle scenes, so women certainly wouldn't want to go see it. It's also the most tree-hugging movie ever, with a defiantly leftish agenda - at the climax, we're meant to cheer when American soldiers get killed. And what does the title mean, anyway...
...material is growing in dozens of darkened shipping containers. The farm is named Far West Fungi, and its rusting containers are full of all sorts of mushrooms--shiitake, reishi and pom-pom, to name a few. But Philip Ross, an artist, an inventor and a seriously obsessed amateur mycologist, isn't interested in the fancy caps we like to eat. What he's after are the fungi's thin, white rootlike fibers. Underground, they form a vast network called a mycelium. Far West Fungi's dirt-free hothouses pack in each mycelium so densely that it forms a mass...
...make fun of the New Naturalism, but at its heart is an almost Shinto-like reverence for nature. Tom Colicchio, who helped found the modern green-market-gastronomy movement at Gramercy Tavern and then Craft, says, "Some people think manipulating food is the job a chef does. It isn't. Flavor comes first. You treat it with respect and keep its natural taste. I want people to say, 'I never knew scallops tasted like this.' " (Watch TIME's video "City Goats: Barnyard Animals in Backyards...