Word: food
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Dates: during 1960-1969
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...responsibility" for the act. Explains Defense Attorney Russell Parsons: "We ask: Can a man maturely and meaningfully premeditate? If the answer is no, what might otherwise have been first-degree murder could be instead second-degree." Toward this end, the defense will probably call Sirhan's former employer, Food-Store Owner John Weidner, who worried about Sirhan's irrational temper. Sirhan's mother and brothers are expected to claim that his personality deteriorated after he fell from a horse and landed on his head while working on a ranch two years before the murder...
...malady, which causes nausea, upset stomach, headache and fever, has "certain features which suggest food poisoning, and certain features which suggest a bacterial infection," according to Dr. Sholem Postel, assistant director of the University Health Services...
...those affected seems to be that all of them ate the scalloped potatoes served in the Union Tuesday night, Dr. Postel said. He said that the Health Services were "uncertain" about the cause of the epidemic, but that tests were being run to determine whether or not it was food poisoning...
This means that the Government would have to see to it that only health-promoting foods are made available, Kannel says, although the public need not know that it is being deprived of its saturated fats: "Everything would taste the same as before." Chicago Dr. Jeremiah Stamler has chided Kannel for lack of faith in the American public, but Stamler also believes that something should be done at the Governmental level. "We didn't just ask people to use sterilized water," he points out. "We cleaned it up for them." If the FDA would lift what Stamler calls...
...suede and velvet, many rooms showed misguided efforts to cater to an unhappy estimate of American tastes. Decor ran from motel modern to floating Howard Johnson's. One Cunard official tried to explain the limp bill of fare: "What we are trying for is decent middle-class food. We are not pretending to be the equal of big, first-class London or New York restaurants." By contrast, ships of the French Line, the Italian Line and others have some of the world's finest cuisine...