Word: makeing
(lookup in dictionary)
(lookup stats)
Dates: during 1990-1990
Sort By: most recent first
(reverse)
That is why it is hard to make sense of the information that Martin Luther King Jr. was guilty of plagiarism a number of times in the course of his academic career. How could it be that King, with his extraordinary moral intelligence, the man who sought the transformation of the American soul at the level of its deepest wrong (race), could commit that trashy offense, not once but many times...
Early indications are that consumers this season are shopping carefully for value. Says Kenneth Macke, chairman of Dayton Hudson (1989 sales: $13.6 billion): "The customers are going to make sure they get their money's worth. We think that things like purses, gloves, shaker sweaters, turtlenecks and espresso machines are going to be very good. I don't think this is the year when we want to be in space-age TV sets that float on the ceiling...
...price the state will pay for grain and meat has not led to more production. Farmers, who have no incentive to accumulate more worthless rubles, have even taken land out of cultivation. Agricultural markets have also been disrupted by government schemes that allow producers of some products to make deals directly with buyers. In parts of the Ukraine, peasants waiting for a better price have turned over only 5% of the grain harvest to the state...
...beef at 30 rubles a cut. Peasants gripe that free markets in Moscow are under the control of black- marketeering middlemen from the Caucasian republics who are deliberately limiting supplies to keep prices high. Managers of state-run shops also hold back scarce goods from open sale and make a hefty profit by selling them out the back door...
...York City, a four-star restaurant in most of the guides. No species brings out the temperament in a chef as salmon does. Bouley will not allow the Norwegian hothouse variety in his kitchen. "It cooks too fast and has a lingering aftertaste," he complains. "I couldn't even make stock from the carcass, because the bones have an oily taste." At Le Bernardin, considered by many to be New York City's best fish restaurant, chef Eberhard Mueller draws a somewhat finer distinction. "Wild salmon is much better for a marinade, as in gravlax. It also stays firmer...