Word: freshness
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Dates: during 1960-1969
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Last week the U.S. announced that 48,000 fresh troops infiltrated from the North to the South during the first nine months of this year. Moreover, they are still coming in at a rate of 5,300 a month. Though the Allies have killed nearly 43,000 North Vietnamese and Viet Cong in the same period and captured or wounded at least that many more, the combination of infiltration and local conscription has actually raised the number of Communist troops in the South by some 39,000 to a present total of 279,000. The infiltrating troops wear fresh, light...
...when the press is surfeited with armchair experts, the column's striking success can be traced to its emphasis on reporting rather than punditry. "Fresh fact is our thrust," says Evans. And often enough, the two men have uncovered facts that no one else put in print. They were the first to disclose that a member of California's John Birch Society had joined the prestigious "President's Club" and that he and his family had contributed $12,000 to the Democratic Party. After the column appeared, Democratic leaders in California forced the national committee to return...
...10Exeter 4:00 Dec. 14 Brown 4:00 Jan. 7 Princeton 3:30 Jan. 11 Boston College 4:00 Jan. 14 Northeastern 4:00 Feb. 4 B.U. JV 4:00 Feb. 8 B.U. Fresh. 4:00 Feb. 18 Dartmouth 4:00 Feb. 22 Harvard JV 4:00 Feb. 25 Northeastern...
Nipping Gravy. She counsels both her readers and viewers that there is no substitute for starting with fresh, high-quality meats and vegetables, and says, "Every woman should kiss her butcher." (Actually, Julia's Cambridge butcher, Jack Savenor of United Service Super Market, tends to kiss her first, proudly keeps an autographed copy of her book on the meat-counter shelf so that his other customers can check ingredients.) But, trusting though she is, Julia also insists that women should know their steers. In her zeal to demonstrate the various cuts, she has no hesitation in using...
...show are loaded with tips. She recommends carbon steel knives rather than stainless because they are easier to keep sharp, heavy cast-iron or copper pots and pans because they spread heat evenly and won't tip over. The food shopper can be sure that fish is fresh, she advises, if the eyes are clear, the gills bright red and the flesh firm. The keys to successful sauteing are, first, patting dry the food, then hot fat and an uncrowded pan. A souffle has a much better chance of rising if it is put on the middle rack...