Word: stuffs
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Dates: during 1980-1989
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...with a master's degree in English, remains cheerfully unaffected by the trend to lighter drinking. He may have a beer at lunch, perhaps a Manhattan cocktail or wine at dinner during the week, and he drinks every weekend as well. "I've continued to slam down the hard stuff with as much alacrity as ever," he says. Indeed, for every yuppie who has traded in vodka for mineral water, there seems to be a social drinker like Kamiya clinging to the old ways--or a teenager taking up a habit he may not be able to handle. The result...
Drinkers are cutting down on quantity and going for quality, a shift that is nowhere clearer than in the wine industry. While consumption grew only slightly, sales jumped from $6.2 billion in 1980 to $8.2 billion last year. "Wine has history, romance and a lot of glandular stuff," says Terrance Clancy, president of Napa Valley's Calloway Vineyards. "Eighty-three means something different than '82. I haven't heard of many people going to gin- tasting courses...
...lounge. "It's all part of a wave of self-love," says Author-Humorist Fran Lebowitz. "They've overweighted the sanctity of the human body. These bodies aren't temples. They're barely bodegas." Says Screenwriter Greenfeld: "It's fear of embarrassment. In Hollywood you can stuff coke up your nose until it falls off. But God forbid you should appear drunk in public...
Wine and beer make up an additional 65%, and the rest is bottled water. Some older people, however, still like the stronger stuff. "Out of 300 wedding guests, 250 will drink wine, the other 50 hard drinks," says Toboni. "But the father of the bride still wants the full bar because he doesn't want to offend his cronies." As alcohol's role as a social lubricant diminishes, both the appointments and the guests' behavior moderate too. "I remember one office party in particular where they filled the water coolers with vodka and orange juice," says White. "Now people...
Unfortunately, the seven-man Challenger crew also saw an abundance of less spectacular stuff during the first half of their planned seven-day mission: a literal flood of foul-smelling particles of food and feces spewing from the pens of 24 rats and two squirrel monkeys in the $1 billion, 15-ton, European- built Spacelab stowed in Challenger's cargo bay. So pervasive was the odiferous tide that it was carried through a connecting tunnel into the shuttle's cockpit. "This isn't very much fun, guys," complained Commander Robert Overmyer to Mission Control...