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"Stuck to Spain for quite a while. Beautiful country. Developed a taste for fried octopus and red wine. The bar folded and for a month I taught skin diving to some paper-weight Americans, but my ear got infected, so I quit.

Author: By John B. Radner, | Title: Just Passing Through | 5/20/1958 | See Source »

Another recent Central Kitchen closeout resulted in a migration to Dunster House. In Dunster House hamburgers were served, with French fried onions. The Central Kitchen does not serve French fried onions. Now it seems that French fried onions bought in bulk--if that is in what French fried onions are...

Author: By Charles I. Kingson, | Title: Remember the Neediest | 5/14/1958 | See Source »

When is a sandwich not a sandwich? Answer: when it consists of roasted breast of chicken, green salad, tomato, lettuce, a carrot slice and fried parsley-all on a piece of bread. At least that is the view of Pan American World Airways, which last week was embroiled in a...

Author: /time Magazine | Title: AVIATION: Not by Bread Alone | 4/21/1958 | See Source »

Pan Am singled out Scandinavian Airlines, Swissair, Air France and KLM Royal Dutch Airlines, which have been trying for years to outdo each other with fancy extras that sell more tickets, as chief purveyors of smorgasbord-type sandwiches on their flights. Samples (from the SAS menu): five slices of ox...

Author: /time Magazine | Title: AVIATION: Not by Bread Alone | 4/21/1958 | See Source »

Says 57th Street Dealer Sidney Janis: "We've got something they don't have. The first thing the Europeans talk about is the vitality of the new art in America." Gallery Owner Rose Fried put it another way: "The French can cook up a better cuisine, but right...

Author: /time Magazine | Title: Art: Boom on Canvas | 4/7/1958 | See Source »

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