Word: foodes
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Dates: during 1950-1959
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...served single menus came under strong criticism last night from John M. Bullitt '43, Master of Quincy House. Speaking primarily as an alumnus of Dunster and a "deeply devoted" member of the Adams staff, Bullitt said that in both Houses, which have independent kitchens, the high quality of the food plays "a very important part...
When Quincy House, with its independent kitchen, is opened next Fall, Bullitt expressed the hope that menu planning does not "become part of the same bureaucratic pattern." Such a move would result in a "leveling downward toward general mediocrity" in the quality of House food, he added...
Tucker emphasized that such a plan would aid both in purchasing and "in eliminating the idea that one House has better food than another." He claimed that food does not differ from one House to another, since all purchasing is done through a single University agency...
BILL FARR has just installed an automated $200.000 feed mill, 100 ft. high and 60 ft. long, to prepare food for the 10,000 cattle he fattens on his feed lots near Greeley, Colo. Truckloads of corn, barley, dry beet pulp, dehydrated alfalfa, protein mix, etc. are ground and mixed into eight different types of feed to give the maximum weight gain to cattle at different age levels. In addition to antibiotics and minerals, Farr also adds tranquilizers to make the animals eat more, avoid threshing around and bruising their flesh en route to the slaughterhouse...
Corn the Key. If any single event can be said to have touched off the farm revolution, it was the development of hybrid corn. It opened the eyes of farmers and scientists alike to the vast increase that could be made in food production. Following Mendelian genetic principles, Professor George Harrison Shull of the Carnegie Institution of Washington developed the first hybrid corn in 1908. This was more than mere crossing: by generations of inbreeding he got pure strains which when mated yielded an almost explosive yield increase given the name of "hybrid vigor." But Shull's work...