Word: meats
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Dates: during 1980-1989
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...wife Joyce (Maggie Smith), who rankles at the snootiness of the town's upper class, especially since she is not part of it. Here it is 1947, and what with food rationing and the gentry hoarding giblets in their attache cases, Joyce can't get a decent piece of meat. Not, at least, until Betty comes to visit. A plump sow with a sweet disposition, Betty is the Chilverses' ticket to burgherhood--if only Gilbert can bring himself to slit the throat of his new companion. "It's not just pork. It's power," Joyce tells her sweet, weak husband...
...meat of Packaging is straight out of my eighth-grade Warriner's grammar book. "Use the active voice." "Use parallel construction," and "Use paragraphs as basic building blocks" are some of Yao's rather commonsense suggestions Yao's thesis that most qualified law school applicants don't spend enough time on major mistake." The solution? Packaging of course. But be careful. Yao warns "You are not packaging yourself so that Aunt Molly will hire you to clean her yard once a week, nor are you packaging yourself so that your father will let use his new car." Assuming...
Judging by the popularity of fish in upscale restaurants, the curiosity is justified. Patrick Terrail, owner of Ma Maison, the Los Angeles celebrity haunt, reports that his fish sales are double those of meat. "God forbid that eight years ago I had served a raw fish in lime juice as an appetizer," he says. Today his marinated salmon in lime juice is a big seller on the posh menu...
...interest limited to upscale restaurants. Seafood chains are a rapidly growing segment of the industry, according to a 1984 survey by the National Fisheries Institute, and even in chain restaurants that serve meat, fish is gaining favor. A case in point is the Sizzler, with more than 450 restaurants in the inexpensive-to-moderate price category. Says Advertising Director Don Lum: "We've seen a significant increase in fish consumption in the past two years." Their expanded line offers for between $5 and $8 complete main courses such as shrimp, lobster, crab, salmon, New Zealand whitefish, orange roughy, John Dory...
...popularity of fish is having some predictable marketing effects. As demand increases, prices have gone up, and fish entrees can cost as much as meat. Monkfish, once $1 a pound, is now $3, and the price of squid has quadrupled. There is also a stronger incentive for unscrupulous restaurant owners to pass off such inexpensive varieties as red grouper, shark or pollack for red snapper, swordfish or striped bass. One of the most flagrant transgressions in recent seasons has been the substitution of inexpensive calico scallops from Florida for the more delicate variety found in the Northeast...