Word: souped
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Dates: during 1980-1989
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Even though sources were readily available, however, the correspondents found their interviews a sobering and depressing experience. Says Detroit's Paul Witteman: "Visiting soup kitchens and day-labor offices, and interviewing people who were suffering or under stress, made me feel as if I was intruding on their pain. But since I arrived in Detroit last summer, this bureau has been reporting almost weekly on one or another aspect of unemployment; it has become our major sub-beat, primarily because of the three-year recession-make that depression-in the automobile industry...
Yesterday I decided to have "chicken florentine" soup and some toast for lunch. I sat down and took a spoonful of the soup. I was about to eat it when I noticed something strange on my spoon. It looked sort of like a large gray noodle. I had never seen a gray noodle before, so I looked more closely at this substance, and discovered that it was actually a piece of cardboard. This was rather disturbing. You see, when I left in August to come here, cardboard was not considered food. I suspect that cardboard is still not considered food...
...morning, outside St. Peter's Episcopal Church in Detroit, about 20 men slouch against a wall, waiting for Father Tom Lumpkin to open a soup kitchen. Some are the traditional clients: winos and street people, refugees from a coherent, workaday life. But these days there is a new and growing group whose presence seems to Father Lumpkin a shocking sign of Michigan's economic blues. They are men in their prime, sturdy, able but unemployed, and baffled to find themselves taking charity...
...Yankee Magazine Cookbook (Harper & Row; $15.95) also discusses the origins of chowder, while adding that the tomatoey Manhattan version of the soup is an apostasy to be denounced from every down East pulpit. A charitable explanation is that Maine chowder is made from "an elongated bivalve," while the New York pretender uses inferior quahogs, "and no State of Mainer in his right mind eats them." If he had to make a chowder out of quahogs, Yankee affirms, a Mainer would put tomatoes in it too, "and garlic and beach plums and chestnuts and about anything else he could think...
...particularly in Garmey's jazzed-up version, can be a treat. Indeed, a number of traditional dishes are in danger of becoming fashionable. Among them: lemony Sussex Pond pudding; Hindle Wakes, a prune-flavored cold poached chicken dish; Welsh onion cake and cockie leekie (chicken-leek) soup; chicken stovies, a succulent Scottish stew; syllabub, the English answer to zabaglione...