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Monday, August 23--Visit to village of N. with J. Cleanest village I've seen. Well-swept courtyards, neat latrines. Very impressed by wooden tables in many compounds for dishes to dry on. After lunch I repeated my dish washing demonstration before appreciative audience--much giggling when I explained how American men know how to wash dishes. Shortly after we arrived we gave another demonstration: how to boil water to make it safe. Once boiled, we strained it through a cloth to get the mud and dust out, then passed the cloth around so everyone could see the dirt deposit...

Author: By Efrem Sigel, | Title: Working In Africa With The Peace Corps | 11/5/1965 | See Source »

Within a few days, the restaurant staff may wish it had made more of an effort. For Claiborne can dish out as good as he gets-or as bad. And when he says good, it is very, very good for the restaurant's business. When he says bad, it can be horrid. "Our children depend on this restaurant for their future," complained one hard-hit owner in a letter to the editor...

Author: /time Magazine | Title: Columnists: Dishing It Up in the Times | 10/29/1965 | See Source »

...material, Claiborne has trekked all across the country. Last month he got as far as Alaska, where he gamely tried boiled whale-a dish on which he delicately neglected to pass gustatory judgment...

Author: /time Magazine | Title: Columnists: Dishing It Up in the Times | 10/29/1965 | See Source »

Affable Aronson, a Naval Academy graduate ('45) who still talks of market testing in terms of "shakedown cruises," has gotten considerable mileage out of his fuel. Ronson's butane lighters led to butane candles, basement workshop torches, and the butane chafing dish. Just as Gillette sells razors cheaply and counts on blade refills for profit, Ronson prices its butane appliances modestly, profits from refill sales of the fuel...

Author: /time Magazine | Title: Corporations: A Bit Much For a Lighter Company | 10/1/1965 | See Source »

...notion that the diplomat's life abroad is cushioned by platoons of perfectly trained servants, Villard lays it to rest by describing the time that a West African houseboy was shown how to garnish a wild boar for an important dinner. "Consternation reigned," says Villard, "when the dish was triumphantly brought in, apple clenched firmly between the houseboy's teeth, parsley protruding from his nose...

Author: /time Magazine | Title: Books: Kind Words for Mr. Bastard | 10/1/1965 | See Source »

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