Word: ms
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...exposure to the many mysterious chemicals in the innumerable deodorants, detergents, dishwashing liquids, hairsprays, etc., that she can't live without--Tomlin is this year's model of Suzy Homemaker. Struggling to maintain an efficient, happy household, Pat Kramer is the confused, vaguely liberated woman; her license plate reads MS. MOM, Well-versed in pop culture and self-improvement jargon, Pat wants to be the Complete Woman, the mother-lover-maid with her own personal space and identity and everything else Phil Donahue's guests tell her she should be. Of course, nobody really appreciates or notices Pat, until...
Despite its flaws, Sweeney Todd will attract an audience. In this age where we crave "cheap" thrills people will mindlessly spend $25 a seat for a package expertly stuffed with surprises, shocks, and the star appeal of Ms. Lansbury. Using art's name, Messrs. Sondheim and Prince lamentably succumbed to this trend, producing an illconceived, ill-begotten extravaganza. Their estimable talents should not be wasted in this manner...
...Other nonprofit magazines include National Geographic, Ms., Mother Jones and Smithsonian...
UNLIKE SIMONE DE BEAUVOIR or Gerda Lerner, Jane O'Reilly will probably not go down in history as one of feminism's pioneering thinkers. But she has certainly done a lot to popularize the cause. Since her contribution to Ms. magazine's first issue in 1970, the free-lance journalist has broadcasted the validity of the women's movement in Time, Atlantic Monthly and New York magazines. Her first book, The Girl I Left Behind: The Housewife's Moment of Truth and Other Feminist Ravings, is a collection of some of O'Reilly's wittiest and most perceptive essays...
...most successful ways to mollify a ms. or missus is, of course, to take her out to dinner and leave the cookbooks at home. In Manhattan, the greatest repository of restaurants in the world, there is a special place whose very atmosphere is as heady as champagne. It is The Four Seasons, whose owners and chef have published a treasury of their most prized and coveted preparations. Rumanian-born Tom Margittai and his Hungarian partner, Paul Kovi, took over the restaurant in 1973, at a time when the décor far outdazzled the dishes...