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...pleasure of meeting Marilyn and playing a role in her medical care. Not only was she a kind and compassionate woman, but she was also highly intelligent and interested in a wide variety of subjects. One example: she asked about a book I was reading by Albert Einstein, describing his philosophy of life. She borrowed it, read it and thoughtfully discussed it with me. I always liked the real Marilyn Monroe much better than the Hollywood image. SHELDON WOLF Los Angeles

Author: /time Magazine | Title: Letters, Apr. 29, 1996 | 4/29/1996 | See Source »

...Sacramento several employees at a Tower Books store 20 blocks from the bus station took one look at a newsmagazine cover last Monday and yelled, "Hey, this is Einstein!" That was their name for a wild-haired, ripe-smelling man who, for a few years until 1994, had shown up regularly in the spring and browsed through science books without buying. But a hotel clerk who told the press that Kaczynski had boarded at his establishment at the same times was less sure of himself when talking to investigators. A federal agent in California was heard to sigh, "I sure...

Author: /time Magazine | Title: THE MOUNTING EVIDENCE | 4/22/1996 | See Source »

...surprisingly, Starbucks retains a minority interest in Einstein Bros. Launched 13 months ago, Einstein boasts 131 stores and envisions 275 to 300 outlets by year's end. Einstein's majority owner is Boston Chicken, the home-style food chain that raised gobs of money on Wall Street to build 871 stores in three years...

Author: /time Magazine | Title: THE BAGEL RACE IS ON | 4/1/1996 | See Source »

...Einstein is trying to roll past Bruegger's, which has 287 stores and 250 more abuilding. The Burlington, Vermont, company sells more than 3 million bagels a week. CEO Steve Finn plans to have 1,000 stores by 1999. To help fuel that growth, Bruegger's agreed to merge with Quality Dining, a $270 million Indiana restaurant operator...

Author: /time Magazine | Title: THE BAGEL RACE IS ON | 4/1/1996 | See Source »

...begin to happen. The old-school method of bagelmaking is to first boil the dough (high-gluten flour and yeast) for 60 seconds and then bake for about 15 minutes, a process that delivers a soft, chewy interior and a golden brown, crunchy exterior. Some mass producers, such as Einstein, have replaced boiling with 15 seconds of intense steaming, leaving some traditionalists aghast...

Author: /time Magazine | Title: THE BAGEL RACE IS ON | 4/1/1996 | See Source »

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