Word: shrimps
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Dates: during 1960-1969
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Egan. Texas shrimpers have to deal with Mexican gunboats that wait to pounce on them over western Gulf of Mexico shrimp beds; and San Diego tuna men are still bitter about last spring's capture of two of their boats by Ecuador, which assessed $26,000 in fines...
Shenker enlisted the help of LIFE Photographer Howard Sochurek. who arrived bearing a silver plate on which sat a tremendous pike. Behind came two assistants, one bearing bowls of shrimp, another carrying a roast suckling pig. All of this, Shenker casually informed Harriman, had been prepared in the Kremlin kitchens...
...dining rooms a battery of Hilton tasters has effected a saving with the discovery-so they say-that Manhattans are much better when made with the cheapest bourbon and that Icelandic lobster is better and cheaper than jumbo shrimp in many seafood dishes. Each of the five restaurants in the New York Hilton has a culinary theme-Spanish, French, Old New Orleans, etc.-but all the food is cooked in one mammoth kitchen. Hilton also saves money by purchasing its turkeys only once a year and freezing them, by having its French fries blanched with oil before they leave Idaho...
First one on the market is Miracle Shrimp, which has been tested successfully in both fresh and salt water since 1960. About 70? buys 12 to 16 pieces of dry bait-sized shrimp, which needs only water to make it tasty again. > For scuba-ho underwater photographers: a new all-weather camera, Nikon's Nikonos. Drop it overboard, drag it through sand and mud, leave it out in rain and spray, or shoot the wonders of the deep as far as 164 ft. down without an extra housing. Taking 35-mm. film and with an /2.5 Nikkor lens...
...yellowish-brown Skeletonema plankton that have been grown in filtered sea water doped with chemicals. Other kinds of plankton, also specially cultured, carry them through the next stage. When they are one-quarter-inch long, they graduate to outdoor tanks and are fed clam eggs and larvae or brine-shrimp eggs. Then they move to the salt ponds, where they grow to delicious maturity on chopped trash fish and are fit for conspicuous consumption at elaborate geisha parties...