Word: good
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Dates: during 1980-1989
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Remember the good old days when Americans did not know too much about what they were eating and drinking? People would nod approvingly as they pushed their carts through supermarkets. The fruits and vegetables were piled high in glistening mounds, the pristine boxes and shiny cans crammed on shelves, the chickens sitting plumply in refrigerated cases, and the fish shimmering on crystalline beds of ice. The entire scene seemed drenched in wholesomeness...
...make good food and water supplies even better, the Government needs to tighten its regulatory standards, stiffen its inspection program and strengthen its enforcement policies. The food industry should modify some long-accepted practices or turn to less hazardous alternatives. Perhaps most important, consumers will have to do a better job of learning how to handle and cook food properly. The problems that need to be addressed exist all along the food-supply chain, from fields to processing plants to kitchens...
...show up in an organza suit designed by Adelle Lutz, which, turning transparent under the stage lights, is obviously meant to summon visions of the oversize whites in which Lutz's husband David Byrne cavorted through Stop Making Sense. Stipe (the name rhymes with the slender-billed bird that good ole boys send gullible slickers out to hunt) devotes himself to his eccentricities, currycombing them until they gleam like attributes of genius. He has his own tour bus, separate from the rest of the band and crew, "because I need windows," and because he rarely listens to music, which...
...near the bone. Many cooks are impatient, particularly when it comes to the microwave. Warns Douglas Archer, head of the microbiology division of the FDA's Office of Nutrition and Food Sciences: "If you're told to cook something and let it sit for two minutes, there's a good reason. You're letting the heat from inside the food come out in the form of steam and finish the cooking." Once food is prepared, it should be eaten within an hour or refrigerated. Among the most dangerous foods to leave out are those containing eggs, such as mayonnaise...
...food packages or how closely they scan the newspapers for reports of pesticide scares, they can never be 100% sure that what they eat and drink is 100% safe. Such a guarantee has never existed and never will. Nonetheless, the odds of surviving the daily chemical feast seem pretty good. If food and water were as dangerous as some people think, a lot more of us would be getting sick. U.S. food and water supplies have undeniable problems that need increased attention from the Government and consumers. Even so, the current climate of panic and paranoia is an overreaction...