Word: meats
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Dates: during 1960-1969
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...adult obesity goes with increased liability to heart-and-artery disease. In fact, says Garn, the American child's diet, sometimes characterized as "one big milk shake," is perilously akin to a diet used by medical researchers to create death-dealing obesity in rats. He concludes: "Frappes, fat-meat hamburgers, bacon-and-mayonnaise sandwiches, followed by ice cream, may be good for the farmer, good for the undertaker, and bad for the populace...
...architect, Altdorfer built Regensburg's wine stalls, meat market, fortifications and slaughterhouse. In painting The Birth of Mary he exercised his architectural imagination by transferring the drama to the ambulatory of a cathedral. The soaring, wheeling and descending composition brings Bach's music irresistibly to mind...
...worm. But an exception is made in the case of head lice and maggots. Why? Because, say the ancient commentaries, these are not real creatures in the line of life but the result of spontaneous generation-the louse from man's sweat and the maggot from decaying meat. Modern science, however, does not accept spontaneous generation; hence there must be some other reason for the law's distinction. Rabbi Tendler's answer: the dividing line is between the organism which exists on living matter (the worm on vegetable material, the flea on blood) and that which lives...
...Roasting. In Detroit, Joseph J. Vranesich held up a grocery store, was informed by the clerk that the meat store next door had more money, thanked the clerk and went next door where police arrested...
Working with the Army Quartermaster Research and Engineering Command (which suffers from chronic G.I. complaints about tasteless preserved food), the Evans scientists found that waste parts of many foods (e.g., vegetable stems, meat scraps) contain flavor enzymes that can be extracted and preserved separately as a fine powder. When a pinch of these enzymes is added to the preserved food, they go to work on the flavor precursors and restore a good part of the natural fresh flavor. The trick works on many kinds of canned and frozen foods, including blueberries, string beans, broccoli and meat...