Word: beefed
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...cream. For adults, they would cut all three of these items sharply. The dairy industry, they argue, could actually increase its market by concentrating more on skim milk, low-fat protein milk and plain cottage cheese -good for all ages. As for meat, the most expensive cuts of beef are the fattest, but the biggest difference can be made in pork. By feeding hogs soybean or peanut meal, but not fattening them beyond about 180 lbs., say Keys and wife, .the farmer could produce flavorful meat, and its accompanying fat would have the virtue of being relatively unsaturated...
...highest of 471 in. on the lush island of Kauai. Agricultural economy ($302 million a year from little more than 300,000 acres): sugar (1,000,000 tons annually; $150 million), pineapple (30 million cases; $115 million), tourist attractions (175,000 visitors a year; $65 million), coffee, oranges, beef, coconuts, 900 species of flowering plants and trees. U.S. military forces (60,000) deployed in complex of airfields, Navy and Army bases (Hickam Air Force Base, Pearl Harbor, Schofield Barracks). Pop. 600,000: Japanese (38%), Caucasian (20%), part-Hawaiian (15%), Filipino (13%), Chinese (7%), pure Hawaiian (3%), Puerto Rican and Korean...
...recurrent question, especially when the menu features chipped beef or Hungarian goulash, whether Harvard food is worth $590 per year. Does the kitchen administration do a satisfactory job in satisfying student palates, or is the food here poorer than at other colleges? The Dining Hall Department, caught in a price squeeze and without adequate understanding from the student body, finds itself trapped in the middle, trying to satisfy budgetary requirements and at the same time attempting to provide enjoyable meals...
...continuous search to serve better food," a quest which many undergraduates believe does not exist. Since July 1, the University's "meat standards have been upgraded," according to dining hall magnates. An official University inspector checks all meat before purchase, and marks satisfactory pieces with a special stamp. No beef carcase or gross of turkeys can enter any of the University's kitchens without the stencilled mark of approval...
...served. "Cost considerations are not the main factor involved in menu planning," the Dining Hall director states, "but they play a very important role in our considerations." Expensive meat cuts at dinner will be counterbalanced by less costly foods served at other meals--the cost of a roast beef dinner may be offset by goulash, chop suey, or some other inexpensive dish...