Word: durum
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...back almost a year, right through a mild winter with little snow and a dry spring. Now the subsoil is starved for moisture. South Dakota's grasslands, for example, never had a chance to turn green; they are sere and yellow. Crops planted in the spring-oats, barley, durum, hard red wheat and even some corn-have been stunted by the scorching sun. Under normal conditions, they would be knee-high by this time. In many cases, they have, in fact, grown barely six inches tall...
Present Wealth. Farmers are reaping some of the highest prices in U.S. history. For example, durum wheat-used in noodles and spaghetti-has sold as high as $9 per bu., almost five times as much as a year earlier. The Department of Agriculture estimates that farmers' overall net income this year will total $25 billion, up more than $5 billion from 1972, which was a year of record prosperity. Exclaims Junaida Dibbet of Sioux Center, Iowa: "I'll tell you how good a year this is! We've been farming for 30 years, and we finally remodeled...
Almost everywhere farmers reveled in the record high prices for their harvests. In Ramsey County in the heart of North Dakota's wheat country, people told the tale of the farmer on the verge of selling his durum wheat for $7.20 per bu. (compared with $1.35 last year) who slipped out to the toilet. By the time he returned, the price had jumped 600. In Maine, clam diggers pocketed $18 per bu. for clams that brought $10 per bu. last year. Tuna harpooners sold their catches for 650 per lb., compared with 150 last year. The food producer...
...rolls west out of Grand Forks, on and on down a highway seeming to go nowhere. The soil is deep black, rich for the yellow durum wheat that grows on it. The farmhouses with their freshly painted white barns are few and far between. The towns marked on the maps are almost nonexistent when whooshed through; what few cars there are move at 80 m.p.h. to 90 m.p.h. They have to; otherwise, they too would never get anyplace...
...Italian mass market, which has tempted some businessmen to stretch olive oil with water and parmigiano cheese with sawdust, the Agnesis steadfastly insist on quality. Their spaghetti is made only from expensive durum wheat; lately it has become even more expensive because the company began importing U.S. and Canadian wheat when demand outran Italian supplies. But Agnesi spaghetti also sells for more, and proud Nonagenarian Paolo further insists that it be consumed correctly-with only a fork and with as little sauce as possible. Shocked when he heard that Germans were eating spaghetti as a side dish to sausage, Agnesi...