Word: papayas
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Dates: during 1950-1959
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...breakfast he likes papaya and huevos rancheros-fried eggs with spicy tomato sauce on a tortilla, with a side of beans. By 8:30 he is at work, stays at it until 4 p.m., then quits for Mexico City's typically heavy (steak and trimmings), typically drawn-out (two hours) dinner. Back at work at 6 or thereabouts, he works into the evening, then spends an hour or two in a smoking jacket with a detective story or Beethoven on stereophonic hifi. He likes to play canasta and watch fights...
...them plan a new village in anticipation of the islanders' return. It was to include brand new modern houses with heat-resistant, rainproof aluminum roofs, a new school, a new hospital, a church, a radio station, scientifically planted groves of coconut designed for maximum copra production, plantations of papaya and breadfruit seedlings, and a whole new fleet of canoes for the local fishermen...
...into Alice's Wonderland, hops on a mining cart for a trip to the diamond mines of the Seven Dwarfs; 2) Adventureland-an outdoor museum of natural wonders, designed to complement the True-Life Adventure Films, which will offer a Tahitian village populated by real live Tahitians (peddling papaya juice), and a trip down a tropical river past nattering monkeys, gnashing crocs and yawping plastic hippos; 3) Frontierland -"a glimpse into America's historical past" that will give its young customers all the sensations of starring in a horse opera; and 4) Tomorrowland-a showplace for science, where...
Died. Dr. David Fairchild, 85, agricultural explorer who was responsible for the introduction of more than 200,000 species of plants to the U.S. (including the soybean, papaya, avocado), in 1905 planted Washington's first Japanese cherry trees; of a heart ailment; in Coconut Grove...
...biggest seller of all, Adolf's Meat Tenderizer, pioneered the new method of utilizing the papaya enzyme. Its promoters, two Hollywood ex-servicemen named Lloyd Rigler and Larry Deutsch, first encountered it in a mixture prepared by Adolf Rempp, a Los Angeles steakhouse chef whose steaks were unusually tender. They bought his formula for $10,000, worked out a way to blend the papaya extract with ordinary salt, which could be sprinkled evenly-and in visible amounts -on the meat. Rigler and Deutsch went about the U.S. inviting jaded food editors, who were cynical about all such preparations...