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...Without incentives, loan modifications would not get done. "The programs are well behind where the government thought they would be at this point in time, and part of [the reason] is probably the amount of remuneration that these entities receive on a per loan basis," he says...

Author: /time Magazine | Title: Subprime Lenders Head the Line for Federal Subsidies | 8/28/2009 | See Source »

...However, Bob Curran, managing director at Fitch Ratings, says the government program is needed to curb the tide of foreclosures, and he isn't surprised that many of the firms taking part in the program were involved in the subprime debacle...

Author: /time Magazine | Title: Subprime Lenders Head the Line for Federal Subsidies | 8/28/2009 | See Source »

...news isn't all bad: the fact that scientists can now turn so much of their attention to the dangers of N2O is in part because CFC levels have dropped so low, thanks to the Montreal Protocol. But N2O is likely to prove much more difficult than CFCs to phase out. While CFCs had a relatively narrow range of uses - and chemical companies like DuPont were able to come up with replacements quickly - N2O is all around us, tied intimately to our industrial way of life. The millions of tons of soil fertilizer used in U.S. agriculture alone...

Author: /time Magazine | Title: Laughing Gas: The Latest Threat to the Ozone Layer | 8/28/2009 | See Source »

...suburban splendor. From scratch means: You grow your tomato, you grow your lettuce, you cure your own bacon or pancetta, you bake your own bread (wild yeast is preferred and gets higher marks but is not required), you make your own mayo." (See pictures: "What the World Eats, Part...

Author: /time Magazine | Title: Makin' Bacon: Foodies Are Going Hog Wild Over Pig | 8/28/2009 | See Source »

...bone stock for soup, spit-roasted tenderloin and a braised pork belly - all served the following day at what can only be called a pig feast. What is left does not even fill a small tableside bucket, Griffiths says. (See pictures: "What the World Eats, Part...

Author: /time Magazine | Title: Makin' Bacon: Foodies Are Going Hog Wild Over Pig | 8/28/2009 | See Source »

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