Word: beefed
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With virtually no hope left for early lifting of the U.S. embargo on Canadian meat and livestock, Canada made a costly stop-gap agreement to trade her surplus beef and pork to Britain in exchange for New Zealand meat that she can resell to the U.S. (New Zealand cattle are free of the foot-and-mouth taint.) Canada stands to lose up to $10 million this year on the barter, but it is the only immediate way to clear up the glut of meat on the Canadian market. Domestic meat prices have already sagged, giving consumers a temporary break...
...though the English had said no thanks to roast beef, as though the Germans had sworn off beer. Italy's sunny vineyards were heavy with grapes as they had not been in years, but Italians no longer seemed to care. With horror, the government reported that Italy's domestic wine consumption had fallen from 100 liters per year per head before the war to a mere 70. The cause: high cost of living and a taste adulterated by foreign imports. "Before the war," sighed one expert, "when you went to a country osteria, you found only wine. Today...
...usually on his feet 12 to 14 hours a day, said Taft, and ends the day with a foot bath of warm Epsom salts. With food, it's the monotony. In the old days it was always chicken. At one time, he recalled wistfully, it was cold roast beef-until the price of beef went too high. Today it's ham-cold or hot, baked or boiled-but almost always ham, "frequently with raisin sauce." (Taft, delayed by a television appearance, missed the Lions' menu: filet mignon, crabflake gumbo, asparagus tips polonaise...
...fragile human frame is fast becoming the structural limit to the speed of aircraft. Aircraft designers are already talking of interceptors that will scream through the upper atmosphere at more than 1,500 miles an hour. They are sure that one of their toughest problems will be to beef up the pilot so that he can stand the trip...
Miss Lillian Burdakin cites this as one instance of a general pattern in the difficult business of planning a college's meals. Wednesday continues the week's overall scheme, with a special dish such as roast beef or chicken. Then on either Tuesday or Thursday the dietician fills in with a lower cost meat, such as sausage or chicken...