Word: meats
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Dates: during 1980-1989
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...winter, a candidate must raise more than $3 million this year. Already potential contributors are scouting the field; in Phoenix this weekend, 36 Democratic donors who have formed a group called Impac '88 met to discuss uniting behind one candidate early on. Meanwhile, skeletal campaign organizations were adding expert meat to their bones. Babbitt last week became the first Democrat to form a full-fledged campaign committee. In the past fortnight senior strategists also took posts in the campaigns of Kemp, Du Pont, Gary Hart and Richard Gephardt...
That bizarre sequence opens Tonight We Improvise, a play by Luigi Pirandello, adapted and directed by Robert Brustein for his American Repertory Theater in Cambridge, Mass. Brustein also plays the impresario advocating auteurism; the cameraman is Frederick Wiseman, renowned for such PBS cinema verite documentaries as Canal Zone and Meat. Their monologues, just serious enough to be plausible -- Brustein actually does believe that directors have as creative a role as writers -- eventually become self-mockingly funny. But the jokes seem to go over the heads of much of the audience; instead of laughing, many spectators stare deadpan as if trying...
...often does; and he is so stupid he can never figure out what for." She confides Ed's gaffes to her best friend Marylynne, who giggles with her. Sally improves her mind by taking up gourmet cooking, medieval history and anthropology. Ed is unimpressed; he prefers meat loaf to sweetbreads with pine nuts, and working in the yard to scholarly pastimes. Atwood builds the case for Ed's "endearing thickness" so cannily that it almost seems true. But, as it turns out, Sally is really the dumb one: Ed's seeming obtuseness is only his shield against her disdain. Sally...
...many trendy flashes in the pan, as well as on the plate. California and Southwest cuisines, so much in vogue last January, have already begun to pall. As the year ended, lip service was being paid to such buzz words as country, peasant, cuisine bourgeoise and even meat and potatoes. Meanwhile, freshness took on new meaning as lazy cooks opted for unfrozen, simmer-in-bag prepared dishes. And with rabbit the In meat of the year, the most worried of all perhaps is Bugs Bunny, who now faces a fate more dire than any conjured up by Elmer Fudd...
...MEAT OF THE YEAR Whether they thought of it as a rodent or more lovingly as a cuddly bunny, Americans have generally had little taste for rabbit meat. No longer. Lean and less fattening than chicken, rabbit lends itself to a wide variety of preparations, hence its now standard appearance in many supermarket freezer cases and on menus of only moderately fashionable restaurants. Now if only there were a way to stuff the ears...