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...experience on Capitol Hill prior to law school, turned to blogging about copyright issues—a sector where, he said, there was a need for a more conservative viewpoint. “When you go on the Internet and you want to read about copyright issues, ninety-nine percent of what you read is ‘the RIAA is evil,’ ‘the record companies are evil,’ ‘copyright law has take over, and it’s unreasonable,’” he said...

Author: By Christian B. Flow, CRIMSON STAFF WRITER | Title: Building the Public Domain, Part I | 5/9/2009 | See Source »

According to the results of a poll conducted last week of more than 1,700 Harvard undergraduates, nearly 62 percent of respondents support the official recognition of the Reserve Officer Training Corps as a fully supported student organization by the University—a move that would reverse a 40 year-old Harvard policy...

Author: By Edward-michael Dussom, CRIMSON STAFF WRITER | Title: Poll Results Favor ROTC Recognition | 5/8/2009 | See Source »

...poll—sponsored by the Harvard Republican Club—reflects the opinions of roughly a quarter of Harvard’s undergraduate population, and cuts across all bands of the political spectrum: 54 percent of respondent self-reported as Democrats, while 19 percent identified as Republicans and 27 percent as independents...

Author: By Edward-michael Dussom, CRIMSON STAFF WRITER | Title: Poll Results Favor ROTC Recognition | 5/8/2009 | See Source »

Seventy six percent of students offered a place in the College’s Class of 2013 have accepted, the Office of Admissions and Financial Aid told The Crimson on Wednesday in a preliminary release of admissions statistics. This number does not include students who have chosen to defer admission a year, nor does it include students who will later be admitted off the waitlist. Dean of Admissions William R. Fitzsimmons ’67 said this year’s yield could even rise slightly above last year’s 78 percent once waitlist spots are offered, attributing...

Author: By Jillian K. Kushner, CRIMSON STAFF WRITER | Title: Yield Holds Steady For 2013 | 5/8/2009 | See Source »

...Motorino, the chef is mixing the old (a classic wood-fired oven) with the newfangled: toppings such as sweet peas and guanciale ($14) or brussels sprouts with speck ($14). "Forty percent of our diners still order the classic Margherita," Palombino concedes. "Which is why we focus on the best basics - crushing our own tomatoes, making our own mozzarella, using the highest-quality flour for our dough. It's all very old school...

Author: /time Magazine | Title: Posh Slice: Pizza, a Budget Staple, Goes Upscale | 5/8/2009 | See Source »

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