Word: bremen
(lookup in dictionary)
(lookup stats)
Dates: during 1960-1969
Sort By: most recent first
(reverse)
...week, only a few people were stirring in the provincial Yugoslav city of Skoplje, near the Greek border. In the small Hotel Macedonia, facing the railway station, Pilot Aleksander Blagojevic was dressing before going to the airport for an early take-off for Belgrade. Two German girls, tourists from Bremen who were scheduled as passengers on a Belgrade flight, had just left the hotel and were crossing the square to catch the airport...
Apparently a well-coordinated ring of German, Austrian, and possibly Swiss and American grain dealers arranged to have the shipments moved from such ports as Hamburg and Bremen directly into West German and other European markets, where grain brings premium prices. It was months later that a U.S. embassy official in Vienna compared shipping records and realized that while 40 million bushels of feed had left U.S. ports, only 16 million had ever reached Austria. Six Austrian grain importers were arrested and released on bail ranging up to $200,000, one of the highest figures in the country...
...Dutch port of Rotterdam is already Europe's biggest seaport, and the prosperity of the Common Market pours through it in a growing current of trade. Strategically set astride the Rhine-Maas waterway, which leads to the heart of industrial Europe, Rotterdam handles more cargo than Antwerp, Bremen and Hamburg put together-and nearly as much as New York (90.1 million tons v. New York's 90.5). Ambitious Rotterdam and its wily businessmen are not content with second place. They have launched a campaign to pass New York as the world's biggest port, are busily building...
...tons of surplus U.S. wheat marooned in Gulf Coast ports. In West Germany 78,000 Volkswagen workers got an unwelcome two-day vacation from their assembly lines because the German auto company had 10,000 vehicles stranded in U.S. ports and another 5,300 waiting shipment on piers in Bremen and Hamburg...
...hired girl could manage fairly well on plain things, but for one young St. Louis bride that was not enough. Irma Rombauer had sampled some of the pleasures of European cooking when her father served for several years as American consul in Bremen. In those turn-of-the-century days, directions for more exotic dishes were almost always in French, and began: "Make a white sauce, stir until ready." Or: "Simmer your leftover grouse for 36 hours and season to taste with duxelles." Irma Rombauer had no idea how to make a white sauce or what duxelles was-even...