Word: meats
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Dates: during 1940-1940
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...Chez Paree, on Chicago's North Side, trim, blonde, blue-eyed Dorothy Laxon, 22, of Minneapolis, told her tale. She took up dancing at 12, got her stage start five years ago with one of Packer George A. Hormel's traveling shows to advertise Hormel meat products. Rather than risk winding up her career as a Spam actress, Dorothy sent her picture to Chez Paree, has been one of 17 girls in the line there for four years. Dorothy's ambition: a chance in a Broadway show...
Seventy-five per cent of the plants are situated in rural areas, but lockermen have their eyes on the big city markets. They say, for example, that housewives can save $100 on the annual meat bill of a family of five by buying a side of beef wholesale at a little better than half the retail price and having a locker plant's butcher cut and freeze it. Apostle of this drive to invade the cities is stumpy, chipper, leather-lunged Alfred Michael Reilly, Baker's Chicago sales engineer, who has peddled ice machinery for 27 years. Weekly...
...they raise, he saw the possibility of a new market for ice machinery: plants to freeze and store food for the public. The idea took years to catch on. But today thousands of farmers go to cold-storage locker plants, rent lockers big enough to hold 250 Ibs. of meat (or 6½ cu. ft. of any food) for $10 a year. The plants quick-freeze their meat. They also slaughter animals (at $2 a head for cattle, $1.50 for hogs, 75? for sheep) and prepare and freeze vegetables or fruits for 2½-3? a pound...
...Cooks Union, Local 106, in which many Harvard kitchen workers are enrolled, stated positively that Mr. Westcott is known as a shrewd buyer. To check more specifically on the lowness of the prices paid by Mr. Westcott, the Committee contacted Mr. Rose, an executive of the New England Dressed Meat and Wool Company Plant. On examining a list of prices which Harvard paid for meat on a given day, Mr. Rose pointed out that for the most part these prices ran one or two cents below the market wholesale price for that day. Although he did not know Mr. Westcott...
...speaking to Mr. Moore, former Kirkland House kitchen employee and now butcher at the Boston City Club, the Committee was astonished to learn that in his opinion 10 to 15% of all the meat cut in the House kitchens is wasted through incompetent butchering...