Word: shrimps
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Writers aren't the only ones doing it. In response to a story alleging that shrimp are merely prawns of Japanese commercial interests, Assistant Art Director Arturo Cazeneuve sent out an interoffice memo: "As the kipper of high standards, I want to say just for the halibut that your story is rather scampi in detail." Conditions last week would have been even worse except for the temporary absence of our champion punster, Cinema Critic Stefan Kanfer. In self-defense. Kanfer observes that puns show up in the most ancient writings, and "what was occasional in the classicists was fecund...
...Other avant-garde artists have used human models and animals in their assemblages. Harrison filled his tanks with 135 catfish, 96 oysters, eleven lobsters, two crayfish and innumerable tiny brine shrimp to demonstrate, he said, how man might live in a polluted environment by harvesting fish. On opening night, 35 of the catfish were scheduled to be electrocuted, and served up to specially invited guests along with hush puppies and salad. "My piece is about the cycle of life," Harrison explained...
...slot machines, or sitting in the beer garden or discussing football at the men-only "scrum bar." Upstairs, 600 men and women were drinking beer at long tables while they listened to a stand-up comic; near by, a self-service restaurant was turning out $2.25 dinners of shrimp, steak and pie. Members who were not exhausted from a day at the beach or sports could swim in the 50-meter pool, enjoy a sauna, or play pool, darts or table tennis. The architecture is brash, the décor early TWA, the tone matey and the turnover tremendous...
...goods and services does us a great disservice. For example, the Trading with the Enemy Act gets everybody who has a foreign subsidiary into trouble. The nations where these subsidiaries operate want them to trade with certain countries, but U.S. law forbids it. You have to interview the shrimp to find out whether they are Communist or Hong Kong shrimp...
...cooking; of a heart attack; in Manhattan. A successful concert pianist with a passion for cooking, Field started a culinary school and in 1964 turned his full attention to classic cuisine. He produced a series of literate cookbooks and debunked such myths as the need to wash mushrooms, devein shrimp and press garlic. He preached imaginative uses for leftovers, such as Armenian lamb pie made from roast leg of lamb. His books include Michael Field's Cooking School, Michael Field's Culinary Classics and Improvisations and All Manner of Food. With his wife, Frances, he wrote the TIME...