Word: salt
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Dates: during 1980-1989
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...offense-defense linkage that we established in 1972 with the Strategic Arms Limitation Talks is the basis of the kind of linkage we should have today. In SALT I the Soviets wanted to limit only defense. We were concerned about their offensive buildup, so we insisted on including limits on offense as well. We're in the same situation now. They want to limit defense, and we want to limit offense. I'm saying, let's talk about how to do both together...
This week in millions of households around the world Jews are celebrating the Passover holiday. Following an ancient ritual, after sundown on Monday evening they sit down at the Seder table to retell the story of the Jewish exodus from slavery in Egypt. They recall their ancestors' tears with salt water and bitter herbs and eat a sweet concoction of nuts, apple and wine to commemorate the mortar with which slaves once cemented bricks. The anguish of captivity is recounted in the text of the Haggadah, and the joy of freedom celebrated with song...
...world's largest food-service company (1986 profits of $480 million on sales of $12.4 billion) is showing that it can be far more aggressive, imaginative and socially savvy than almost anyone has given it credit for. McDonald's is now trimming the fat and shaking the salt from its food, installing sleek outlets in U.S. airports and hospitals, taking its burgers to such far-flung locales as Yugoslavia and Guam and serving as a leading U.S. employer of minorities and the elderly. Thanks to its current vitality, McDonald's is maintaining its growth while such rivals as Burger King...
...whatever McDonald's social value as an employer, its impact on America's nutrition remains controversial. One of the perennial criticisms of McDonald's is the fat, sugar and salt content of its menu. The Quarter Pounder with Cheese, for example, contains an estimated 1,220 mg of sodium, which for a person on a strict low-salt diet might exceed an entire day's allotment. Yet during the past several years the company has tried to improve its food's nutritional value, in part by reducing the fat and salt content of some items. In a current advertising campaign...
...surely beguile George Crum, the chef at Moon's Lake House in Saratoga Springs, N.Y., who in 1853 is said to have devised "Saratoga chips" to placate a cantankerous customer who complained that the fried potatoes were too thick. But if Crum were to taste chocolate-coated chips, a salt-sweet, cloying aberration priced from $6 to $18 per lb. (the latter from Yuppie Gourmet in Racine, Wis.), he might be sorry he started the whole thing. As a good chef, he would be the first to recognize that even the best idea can be taken...