Word: eats
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Dates: during 1930-1939
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...definitely a bore to those not selected to sit with the high and mighty upon the raised platform. Since the Dining Halls are not opened until six-thirty overcrowding usually results and many disgruntled persons are forced to wait for their meal when they would much prefer to eat earlier. Per all House dinners it is sensible and more convenient to adhere to the regular hours thus assuring everyone good service and no inconvenience...
...occasionally have declined to eat at the same table with the unpolished cameramen. Sports writers he divides into two schools-"Gee Whizz!'' and "Aw Nuts!''-and clearly prefers the latter. Toward press agents, City Editor Walker is tolerant: "Some are so useful and companionable that all newspaper men welcome them and their messages; others are such chiselers and bores that reporters and editors take fright at their approach." Edward L. Bernays, nephew of "that Daniel Boone of the canebrakes of the libido, Dr. Sigmund Freud," is more important in Stanley Walker's estimation than...
...week-end two foreign goats were justifiably tagged. Goat No. 1 was the Government of France, which guarantees to its peasants a price of $1.45 per bu. True to form, the peasants garnered more wheat than France could eat. What it could not eat, France was last week dumping for what it could get.* It was even willing to lay down wheat in Montreal, all expenses paid at a price below Winnipeg...
...served and that the "Harvard student usually starts (breakfast) with orange juice." In view of the recent bills of fare, we sense a bit of irony in the announcement that tomato juice and apple pie with ice cream are "in great demand." And the reason that students don't eat pancakes is because they don't want to wait to have them cooked...
...menus are never the same on any given day in any two units of the dining hall system...A visiting committee of twenty women, mothers of students, (it is even done to our mothers)... inspect the menus, talk to the students, eat in the dining halls about once a week, and offer suggestions to the management... Menus are so diversified that there is no sense of sameness. No one can predict what will be served on a particular day of the week except that fish will always be available on Fridays. At frequent intervals a special steak or chicken dinner...