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...porous Sox infield came up with its own version of the "around the horn" play--errors by third baseman Pete Runnels, shortstop Pumpsie Green, and second baseman Chuck Schilling, along with un-gazelle-like play from first sacker Vic Wertz...

Author: By Michael S. Lottman, | Title: Boston Loses Opener, 5-2 | 4/12/1961 | See Source »

...young, handsome Governor Mark Hatfield as a possible regional favorite son. Two of California's just-retired party leaders-former Chairman George Milias and ex-Finance Chairman Bob Power-led off the parade to Salem, followed shortly by the director of the G.O.P. Senate Campaign Committee, Vic Johnston, and, most recently, by several leading Los Angeles County politicians. The Californians were impressed, and Hatfield is beginning to show all the signs of latent presidential fever...

Author: /time Magazine | Title: Nation: Capital Notes: Apr. 7, 1961 | 4/7/1961 | See Source »

...author of these "Polynesian" cocktails has never roamed the South Seas. Nevertheless, salty, peg-legged Victor Bergeron, 58, has parlayed a flair for serving good food amid a supply of grass skirts, Tiki gods and outrigger canoes into the most successful chain of seaweed restaurants west of Suez: Trader Vic...

Author: /time Magazine | Title: Modern Living: Polynesia at Dinnertime | 3/31/1961 | See Source »

Since the first Trader Vic's opened in Oakland, Calif., in 1938, Bergeron has set up another restaurant in San Francisco and manages seven others-three for the Hilton hotel chain (in New York, Chicago and Beverly Hills), four for Western Hotels (in Portland, Ore., Seattle, Denver, and one that opened last week in Vancouver, B.C.). This summer the Trader will start two more restaurants for Hilton, in Washington, D.C., and San Juan, will open a third, owned by himself, in Phoenix. There will also be a Trader Vic's in the new London Hilton. Last year...

Author: /time Magazine | Title: Modern Living: Polynesia at Dinnertime | 3/31/1961 | See Source »

...with the Neck. Secret of Trader Vic Bergeron's success is his preference for South Sea atmosphere rather than culinary authenticity. "How are you going to make a pig in the ground in your restaurant?" asks Bergeron. "Furthermore, you can't eat real Polynesian food. It's the most horrible junk I've ever tasted...

Author: /time Magazine | Title: Modern Living: Polynesia at Dinnertime | 3/31/1961 | See Source »

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