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Shelters cannot solve the housing shortage, said Helen Lynch, one of the coordinators of the demonstration. "I've been involved in a feeding program for years," she said. "They're building an industry of shelters and soup kitchens. To me, those things should be temporary, not permanent...

Author: By Shawna H. Yen, | Title: Protesters Rally for Homeless | 4/23/1988 | See Source »

...gave away motor oil, chicken soup, tuna, t-shirts, records--anything we could think of," says Din member Lawrence I. Witdorchic...

Author: By Christopher G. Azzoli, | Title: Harvard's Vaudeville: Groups Hit High Note | 4/21/1988 | See Source »

...would see psychoanalytic patients from eight to twelve. Dinner was punctually at one: at the stroke of the clock, the household assembled around the dining-room table; Freud appeared from his study, his wife sat down facing him at the other end, and the maid materialized, bearing the soup tureen. Then came a walk to restore the circulation, perhaps to deliver proofs or buy cigars. Consultations were at three, and after that, he saw more analytic patients, often until nine in the evening. Then came supper, sometimes a short game of cards with his sister-in-law Minna...

Author: /time Magazine | Title: Books: A Piece of the True Couch FREUD: A LIFE FOR OUR TIME | 4/18/1988 | See Source »

...York City. It is just such foods -- and such satisfied shoppers -- that are responsible for the current flight from the stove. Eighty-one percent of American households buy take-out food within each four-week period, according to a study for the Food Marketing Institute and the Campbell Soup Co. These buyers are about as likely to be men as to be women, mostly between the ages of 18 and 54, and they tend to belong to all but the lowest income levels...

Author: /time Magazine | Title: Food: Taking Out, Eating In | 4/11/1988 | See Source »

...food do not always do their own cooking. Although most ready-to-eat dishes are made in store kitchens or in large central commissaries of supermarket chains, some take-out food departments shop at other sources. They may buy ethnic specialties to supplement their own production or pour prepared soup into electrified tureens or, like Fairway in New York City, buy everything ready-made. What they offer is, in fact, retaken-out meals...

Author: /time Magazine | Title: Food: Taking Out, Eating In | 4/11/1988 | See Source »

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