Word: pinching
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Workers' Pinch. Since steel production runs several weeks behind orders, the steel industry's current low production. rate reflects a low point in orders reached in April. On an unadjusted basis, the rate of industry-wide orders has already started to turn up (see chart). U.S. Steel has noted the pickup in orders which, says Roger Blough. "are coming through in good shape." Most steelmen expect a real order pickup in August. By then many industries will have to replenish inventories...
Free-trade advocates contend that with such a surplus, prices would be lower, and competition increased if the quotas were abolished. While free market competition would drive the price down temporarily, Cuba in a pinch could probably produce sugar more cheaply than other nations, thus dominate the U.S. market. Cuba, which now limits its output, could expand it, squeeze out many foreign competitors and U.S. domestic sugar producers, which supply 53% of the U.S. market. Elimination of the quota system would bring violent price swings and leave the U.S. open to high prices or shortages during an international crisis, such...
...away. Sympathy pickets appeared last week before Woolworth's stores in Boulder, Colo., Madison, Wis., and Boston, lent weight to a drive organized by the Congress of Racial Equality (CORE) to exert economic pressure against five-and-dime chains. Variety stores in North and South were feeling the pinch of Negro economic pressure-a new weapon long deemed too risky-but so far the Negroes had not yet won so much as an integrated cup of coffee below the Potomac...
...victory that seemed too good to be true: by all accepted standards, the longstanding threat of inflation appeared to be whipped. Success in a series of key battles, the economists agreed, is winning the war against price upcreep. Ahead for the U.S.. said these prophets with only a pinch of caution, is a new era of steady growth and price stability...
...with the Army Quartermaster Research and Engineering Command (which suffers from chronic G.I. complaints about tasteless preserved food), the Evans scientists found that waste parts of many foods (e.g., vegetable stems, meat scraps) contain flavor enzymes that can be extracted and preserved separately as a fine powder. When a pinch of these enzymes is added to the preserved food, they go to work on the flavor precursors and restore a good part of the natural fresh flavor. The trick works on many kinds of canned and frozen foods, including blueberries, string beans, broccoli and meat...