Word: meats
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Dates: during 1950-1959
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There has been a noticeable lack of meat in the recent chop suey served up by the Central Kitchen. Whether this has been an oversight, an economy measure, or a deliberate plot by a vegetarian chef, it must be rectified. Harvard houses used to serve the best chop suey this aide of Yee Hung Gooey's magnificent restaurant on Oxford Street. But this reputation is sure to vanish if meatless chop suey becomes official policy...
There is a triangular consistency to good chop suey: there must be rice, for body and nutritional value; there must be vegetables, for crispness and good flavor; but there must also be meat cunning little bite-sine slices which hide among the rice and vegetables and furnish the tang without which no chop suey can be enjode. Where there is no meat, there is no meal, for just as the door plucks the mushroom from the field of toadstools, so does the discriminating diner prove his chop suey with his fork and extracts the tender pieces of flesh...
...TIME is sharper and more emphatic." Even so, he says, every critic is human, and brings to the theater his own preferences and dislikes. Some don't like mystery stories, for instance. Kronenberger does. But he dislikes "what is sometimes called 'theater'-the spectacle with no meat on its bones. Generally speaking, the important thing in a play is what you hear, not what you see. It has to be written before it can be produced. I'm interested in production, but I don't think that the tail should...
...Henry Staffel, 52, Chicago meat packer and owner of the Perk Dog Food Co., teamed up with a new business partner: Bishop Bernard Sheil, Roman Catholic auxiliary bishop of Chicago and founder of the Pilot Guide Dog Foundation, which supplies free dogs to the blind. Their agreement was no ordinary business deal. Staffel, who had long wanted to do something for the blind, agreed to turn over to the foundation "forever" the profits on every can (about a penny) of Perk Dog Food for which a label was mailed in to Bishop Sheil. "I had no idea at the time...
Even though Staffers agreement has cut heavily into profits on Perk, which now accounts for one-third of his business, he has plenty of other profitmaking products (he owns the Ready Foods Canning Corp. and the Roger Staffel Meat Co.) to keep him going. Born in Chicago, Staffel started working when he was 16, was managing a meat-packing plant by the time he was 21. In 1934 he started Ready Foods, followed with Perk, since the war has opened a provision business, two slaughtering houses, one canning plant and bought a boneless-roasted-turkey business. Says Staffel...