Word: salmons
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Dates: during 1980-1989
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...into an oxidation pond (where most microbes are rendered harmless by sunlight), but the runoff no longer met legal standards. Locals knew vaguely that wastewater had some environmental pluses. Humboldt Bay oysters fed on its nutrients, and Professor Allen, a likable tinkerer whom Klippity Klopp calls Crazy George, raised salmon fingerlings in a mix of sea and wastewater. Other ideas emerged. HSU biologist Stan Harris was for a bird sanctuary. Gearheart came in as an expert on oxidation ponds...
...kitchens at major airports. The largest, Marriott In-Flite Services, prepares about 150 million meals a year on 150 different airlines -- including many foreign carriers. Thus while passengers on U.S. domestic flights wrestle with their rubbery entrees, Swissair passengers flying first class out of Atlanta may sample smoked salmon, caviar, lobster medaillons, foie gras, pan-fried trout or vacherin glace, among other esoterica. Even Swissair's coach-class passengers are treated to veal roast with walnut sauce and mocha mousse with kiwi -- and all provided by Marriott...
...Twelve years ago, I gave up spirits. I used tobe a pretty good scotch drinker. I haven't tastedscotch in 12 years. After that I had only wine,and perhaps an occasional martini, occasionally alittle vodka with smoked salmon, caviar, somethinglike that. That was just occasionally...
...just a question of what kind of conveniences residents need. Macaroni and cheese, no more. Now you can head over to Barsamian's to pick up a pound of Scottish smoked salmon for $26.50 or some rabbit pate for $9.58. Next stop: Videosmith, where local residents can drop off their Master-cards and rent the latest French film ($2.75 a day plus tax) to watch on their video cassette recorders...
TRENDIEST REGIONAL CUISINE Say so long to the chilies and blue cornmeal of the Southwest and to the Northwest's oysters, salmon and brambly herbs. The regional cuisine of the moment is dubbed "heartland," the bland and stodgy meat-gravy-and-potatoes fare of the Midwest. No doubt it will soon appear in stylized versions, complete with oysters, salmon, chilies and blue cornmeal, to become indiscernible from the food of other regions...