Word: cheddar
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...unload 30 million lbs. of processed cheddar cheese...
...limestone caves in 35 states for as long as 18 months. But, insists Merritt Sprague, a commodity supervisor for the Department of Agriculture, "mold does not produce toxin that is harmful." Not much variety in the menu, either: the cheese, stored in 5-lb. loaves, is all processed cheddar, the kind sold in grocery stores as "American cheese...
...room, dancing on the tablecloth and glinting on the goblets' crystal stems. The elegant table, laid for eight, is set for a lavish gourmet feast, and the guests, clad in evening gowns and tailored suits, talk of Herodotus and scientific ethics over white wine, blanched vegetables and cheddar cheese fondue. In the seat of honor, Emily Vermeule, professor of Fine Arts, discusses her excavations in Cyprus during the Turkish invasion. It is Jim Mitchell's dream come true...
Some dairy food processors, like Land O' Lakes Inc. of Minneapolis, have figured out another way to milk the program. There is a loyal consumer market for aged Cheddar cheese, which has a sharper taste than new Cheddar. Since storing the cheese would tie up the companies' capital, companies sell the cheese to the Government as a surplus dairy product, at anywhere from $1.36 to $1.39 per Ib., then buy it back at only a 10% markup six months or so later when the cheese is ready for market. The arrangement sticks the Government with the storage...
...like Europe!" trilled one gleeful opening-day shopper, as venders with pushcarts barked out bargain prices for avocados and melons, farm-fresh eggs, Cheddar cheeses, 100 different kinds of pasta and bushels of other items. Actually the scene was not the old Les Halles in Paris or the Campo dei Fiori in Rome, but the Quincy Market, a huge, copper-domed structure in Boston, just a cod's throw from the famous old Haymarket. Last week the once-dilapidated Quincy Market reopened after a massive renovation to serve its original purpose: a central market for city dwellers...