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Word: fishing (lookup in dictionary) (lookup stats)
Dates: during 1960-1969
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Usage:

...house. Even the children-five of them, 14 down to four-prefer it to the tripe generally offered. I don't really know if they're learning anything, but they enjoy her breathless manner of speaking, are fascinated by the way she tosses around whole fish and cuts of meat, and are rather glad they don't have to do dishes after she cooks: "All those pots...

Author: /time Magazine | Title: Letters: Dec. 2, 1966 | 12/2/1966 | See Source »

Hurlbut also voiced concern over the number of people to whom eating fish on Fridays is a habit ingrained in them since childhood. "There is no reason to upset these people," he says...

Author: NO WRITER ATTRIBUTED | Title: Harvard Dining Halls Will Continue Serving Fish on Friday Menus | 11/30/1966 | See Source »

While the Vatican's new policy has failed to affect Harvard undergraduates, it has had noticable effects on several local fish markets. Gustave Travers, owner of the Court House Fish Market, says that "business is bad" and that he has ordered less than his usual fish supply for this week...

Author: NO WRITER ATTRIBUTED | Title: Harvard Dining Halls Will Continue Serving Fish on Friday Menus | 11/30/1966 | See Source »

...Fish will be served on Fridays as always, C. Graham Hurlbut, Director of the Harvard Food Services, announced yesterday. Hurlbut sees no reason to discontinue a weekly seafood meal, and says that "Friday is as good a day for it as any." In addition to being nutritious, fish gives variety to the menu, Hurlbut says...

Author: NO WRITER ATTRIBUTED | Title: Harvard Dining Halls Will Continue Serving Fish on Friday Menus | 11/30/1966 | See Source »

...Travers has faith that fish-eating will make a comeback in a week or two. "People will stay away for a while," he says, "but they'll start eating fish again eventually -- if not on Fridays, on some other...

Author: NO WRITER ATTRIBUTED | Title: Harvard Dining Halls Will Continue Serving Fish on Friday Menus | 11/30/1966 | See Source »

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