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Word: delis (lookup in dictionary) (lookup stats)
Dates: during 1980-1989
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Usage:

...leaving to "explore other endeavors." So what has the former disk jockey and transcendental- meditation instructor come up with for an encore? Opening a delicatessen only a matzoh ball's throw from Harvard Square in Cambridge, Mass. "I see it as a social service," says Brooklyn-born Kapor. "The deli is for anyone who complains about not being able to find a decent pastrami sandwich in Boston...

Author: /time Magazine | Title: ENTREPRENEURS: Lox on a Floppy Disk, to Go | 9/21/1987 | See Source »

Number two: James Brown. I finally caught up to Brown at New York's Carnegie Deli in January, 1986. The hardest workin' man in show business was workin' hard to polish off a sandwich with some sort of white stuff (perhaps turkey or tuna) inside...

Author: By Eric A. Morris, | Title: The Stars Juast Seem to Like Me: | 5/1/1987 | See Source »

...capitalize on the homemade appeal, the major producers have developed spin-off brands. Frito-Lay is doing research on a kettle-cooked chip. Wise now offers New York Deli chips along the Eastern Seaboard and as far west as Dallas, packed in a passionate purple bag that bears no hint of Borden or Wise. With New York Deli, Wise is mining the regional pride and expectations New Yorkers have about deli products being made to order, according to Vice President Chris Abernathy. This is accomplished by using Wise fryers at different temperatures and for different periods of time. The result...

Author: /time Magazine | Title: Food: One Potato, Two Potato . . . | 3/30/1987 | See Source »

...Penn food is pretty bad too," said Peter, not to be out done. "And the walk to the dining hall is so far that it's usually easier to go out and buy a sandwich at a deli. And on weekends, the cafeteria is closed and you have to do your own cooking...

Author: By John Rosenthal, | Title: Down and Out in Cambridge | 3/24/1987 | See Source »

Lunch in the dining halls daily includes either a deli line--made-to-order sandwiches from cold cuts or lox and bagels--or a hot line that makes burgers and offers other entrees. Another daily feature is an ice cream bar with four or five different flavors and toppings. If you want to find out what's being served, you can dial a "Menu Phone" with a recorded massage of each day's offerings...

Author: By John J. Murphy, | Title: Food Across the Ivy League | 2/20/1987 | See Source »

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