Word: crusts
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Dates: during 1970-1979
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...sediment before beginning to bite into the solid rock that they were looking for. Analysis of the core samples brought to the surface identified it as granite about 600 million years old. The find proved that the rock was continental shelf and not ocean basin crust, which is primarily basalt (solidified lava), which in the South Atlantic is no more than about 130 million years...
Last week the Glomar Challenger again made news. Another team of geologists announced that in July a drill lowered from the ship in midocean, about 200 miles southwest of the Azores, had penetrated 1,910 ft. into the earth's hard crust under the Atlantic bottom sediment. It returned core samples from depths never before explored; the previous record penetration was 260 ft. into the submarine crustal rock. Said Geochemist William Melson of the Smithsonian Institution: "It was like probing into the unknown, getting samples we had thought about for years but had never been able to reach...
...Crimson review of pizza last year touched off a "debate," as the pizza gourmets came out of the woodwork to defend their favorites. Joe's Pizza at 1 Linden St., and its sister shop on Plympton St., feature a thin crust. Pinocchio's at 74 Winthrop St. sells subs and pizza; most people who like a thicker crust frequent Pinocchio...
...potential payoff makes the risks seem worthwhile. The mid-Atlantic rift valley that the subs will probe is the place "where the earth's crust is created," says Chief U.S. Scientist James Heirtzler of Woods Hole. According to the revolutionary new view of geology called "plate tectonics," the earth's outer shell consists not of a single solid mass but of half a dozen or so giant plates on top of which the continents drift like extremely slow-moving ice floes. It was the gradual outpouring of lava from deep within the earth's mantle along...
...Paul Baerman took up breadmaking when she and her husband moved to Atlanta from San Francisco, a mecca of crust. Apart from its delicious hot breads, "Atlanta was a wasteland as far as good bread goes," she recalls. Her favorite recipe-and that of many other amateur loafers interviewed by TIME-is for Julia Child's French bread, which also gets high praise from Beard. Other specialties of Mrs. Baer-man's are French croissants and brioches, as well as sourdough bread, which has a tart flavor imparted by a quirky starter, the homemade leavening agent that gold...