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What was popular in 1968?
I'm hoping you can help me out. I've decided to throw myself a 40th birthday party and think it would be fun to serve food (appetizers) and drinks that were popular in 1968. I've googled a bit but would appreciate any ideas on where I can find more information/recipes. Thanks!
re: jlafler
Indeed they do. And it's delicious!
In the 80s, when I was a teen, my mother used to shop at the local canned food / slightly damaged / expired food warehouse and one of the gems she found was Mango-flavored Tang. The copy on the jar was always in Arabic, the only English words being "mango" and "tang." I still crave it 20some years later.
re: antrobin
If you google "mango tang" it seems it's still made and available in Mexican grocery stores.
re: tobycat
So, if you dumped in a shot of Sammy Hagar's adult beverage, would you have a Mango Wango Tango?
re: jlafler
The woman in line in front of me at the FoodsCo on Thursday was purchasing two enormous bottles of Tang. Not only is it still made, it's made in industrial size canisters.
re: mpalmer6c
Every time I see this something else jumps out at me. What on Earth is potato-cheese Charlotte? Tomatoes stuffed with chicken livers? Yum!
re: mpalmer6c
Thanks - this is perfect!
re: mpalmer6c
Interesting....the 70s part mentions something called a hummingbird cake that was supposedly very popular. I pretty much learned to cook in the 70s and I never heard of a hummingbird cake!! Of course, I never would have made it anyway (since it contains bananas...).
My go-to cake of the 70s was a Harvey Wallbanger cake. Made in a bundt pan with yellow cake mix, vanilla pudding, orange juice, vodka, and Galliano.
re: janetofreno
Hummingbird cake was also called Doktor Bird cake, supposedly named for a mascot for a Caribbean airline. You made it in a Bundt pan--new in the early seventies--and drizzled a glaze over. (I think. I've actually forgotten how you were supposed to ice it.) I believe the ingredients included canned pineapple and bananas. Here is a link to Martha's version baked as a layer cake:
re: mpalmer6c
Ah, I had completely forgotten the "fondue craze!" Thank you for the reminder.
What is the oft cited statement, "if you remember the '60s, you were not there... ?"
re: MobyRichard
This was new to me in the early 'seventies.
re: sueatmo
Fondue was so the thing in 1968. I got married (for the first time :-D ) that year and received at least 4 fondue pots as wedding presents.
re: chicgail
I got married in 1999 and we received a fondue pot, from an Roman historian, no less! Verily, it's the gift that keeps on giving.
re: chicgail
While we were not married until 1970. we also received four - think that we have one very nice SS one in the closet.
re: coney with everything
Clam dip and Ruffles potato chips. Cheese fondue, for sure, and Swedish meatballs. You'll need the harvest-gold fondue pot and a bunch of those long, skinny forks. Vodka Collins, or Fresca for the diet conscious.
fondue, onion dip, vienna sausages in a grape jelly and chili sauce dip, rotel and melted American cheese. Drinks: rum and coke, mai tais, tom collins. There were a couple of rose wines too (can't remember the names-- might both have been Portuguese). Got it -- Mateus was one and something in a heavy ceramic bottle that may have begun with an R? '68 was a time ago for some of us.
re: gsElsbeth
That wine would be Lancer's?
Never had it ;)
(In my defense, the drinking age was 18 when I was a young'un)
re: gsElsbeth
Mateus Rose. It was hot stuff. Lancer's was a different pink sodapop-wine. Best served with fondue, of course.
If you were fancy-schmacy, you might have tried your hand at beef Wellington.
re: chicgail
Another popular wine was Cold Duck.
re: meatn3
Let us not forget Boone's Farm Apple. : )
re: chicgail
and for the hard-core winos: MD 20-20 ! ;-D
re: alkapal
My folks and their friends used to play Spoons and get likker'd up on Annie Green Springs. You never heard such bawlin' and cacklin' in all your days.
Now this would have been more like '71-'76 than '68, though.
re: Perilagu Khan
I'll gladly expand on this '68 beverage menu:
-Ripple (Red, White & Pagan Pink)
-Gypsy Rose (an earlier version of Night Train Express)
-Swiss-Up (a viscous white wine that so belonged in its hair-tonic-like bottle)
-Tango (screwdriver mix stuff)
-Fizzies - the original "alka-seltzery" cyclamate version
-Funny Face (powder) drinks
-YAGO and R-E-A-L Sangrias
re: Mike R.
I thought fizzies were candies, not drinks. Did anyone mention Boone's Farm Apple Wine?
re: chicgail
YOU mentioned Boone's Farm...five years ago!
About Fizzies...believe it or not, they're still sold. But do not pop one in your mouth like candy, you'd be in for a shocking surprise. The tablet was tossed into a glass of cold water, it sank to the bottom and effervesced upwards with volcanic force...in a sickly variety of colors...until the eruption ceased.
re: Mike R.
I found it odd that this thread has new life five years later. I certainly don't remember what I posted back then. I'm amazed that you do.
re: Mike R.
Mike R, we rarely drank, but popped them in our mouths for that bubbly goodness. Fizzies were a unit of currency exchange in our elementary school. A quarter or half a fizzie could score a bag of chips or a twinkie. I don't know why our moms didn't give us a few fizzies to take to school, we could have written our own ticket and eaten like kings.
re: Mike R.
We used to throw Fizzies into the local outdoor swimming pool in the summer.
re: C. Hamster
My initial reaction to throwing fizzies into the pool was nooooo!!!, a waste of a fine fizzie. Reflecting on it, sounds pretty groovy (60's slang.) Another 60's treat, non-food, bottle rockets, we'd shoot them into the lake and they would explode under water. Far out!
re: C. Hamster
I threw Baby Ruths.
re: Perilagu Khan
I didn't know you had water in your part of Texas. I think the Baby Ruth reference may have gone over a high percentage of hound's heads, but Baby Ruth bars and chlorinated water are a fine taste treat. Okay for the uninformed, movie, Caddy Shack, Bill Murray, Baby Ruth, pool. Google it.
re: James Cristinian
I think it went under the Hounds' heads. ;)
re: Perilagu Khan
I just did the research.
re: Perilagu Khan
A lot of us got it.
re: Perilagu Khan
don't be silly. Baby Ruths are 'laid', not 'thrown'
re: Mike R.
Yup, Fizzies - haha. We'd put them in the glass and the water would fudtge all over your face if you tried to drink it too soon. As I now think of it, pretty horrid stuff, but just what this little country girl thought was cool!
re: Mike R.
Enough to make a Parisian sommeliere swoon in stupefication.
re: Perilagu Khan
And the other "great" wines of their day were Little Blue Nun and Mateus Rose, a sweetish, slightly carbonated Spanish wine that come in a round brown bottle.
I guess you could call them gateway wines.
Edit: I just googled Mateus and found this:
"A light wine, fresh, young, fruity and slightly pétillant." I thought that described us at that time as well.
re: chicgail
Heh! I'm sure it did.
re: chicgail
Don't forget - the Mateus came in a bazillion different size bottles. We would collect them and put them on the window ledge like some sort of art installation - ha! Never could figure out who would buy that little bitty bottle.
re: Mike R.
I guess, drinking a bit of real (if usually downmarket) wine, I was shielded from those indignities. Of course I was barely an adolescent in 1968, so not really clubbing.
There was horrible pseudo wine in Canada too, other than Baby Duck I have a hard time remembering the horrid sweet fruity thing that was not dissimilar to Ripple - wasn't that for itinerants?
I didn't mind the Blue Nun - heck, I was a kid, and it was actually wine. I associate that with gallery openings.
To this day, I like the Germanic varietals,but drier and more mineral of course.
re: lagatta
I don't remember any "clubs" back in 1968! We did most of our drinking au natural! (meaning outdoors.....ha!)
re: Mike R.
Wild Irish Rose.
re: hill food
Belle Haven, Ripple, Bali Hai, Richard's Triple Peach, Sly Fox, Red Rocket, White Rocket, Manischewitz Concord Grape and, of course, Thunderbird--all premium vintages, all for well under a buck in 1968 at People's Drug Store.
re: flavrmeistr
"People's" Drug Store--heh heh. Naturally.
re: Perilagu Khan
Yes. People's was an old chain of drug stores in the DC area that disappeared sometime in the 1980's. They never carded anyone.
re: hill food
I was sneaking sloe gin fizzes in the late 60s! We thought Blue Nun was quite the upscale drink. Ah, youth.
re: Mike R.
Ripple -- fred sanford's favorite….champipple!
re: Mike R.
At least in Southern California, the big "hits" of the day were:
Lancer's & Mateus rosés from Portugal, Nectarosé from France, and Almaden Mountain Nectar Rosé (along with their Mountain White Chablis and Mountain Rhine) from California; Blue Nun and Black Tower Liebfraümilch from Germany; Ruffino Chianti in the straw-covered bottles (fiasci) from Italy, and Y'ago Sangria from Spain.
For the hard-core (or very cheap), there was the Italian Swiss Colony Rheinskellar, Tyrolia, and Napa-Sonoma-Mendocino, as well as Gallo's Spañada and Chablis Blanc. Also Boone's Farm Apple Wine (maybe Strawberry Hill, too); André Cold Duck -- along with Paul MassonVery Cold Duck and the original, Henri Marchand Cold Duck from New York State.
For the "connoisseur," Beaulieu Vineyards 1964 Georges de Latour Private Reserve Cabernet Sauvignon was, IIRC, $6.
Heublein pre-mixed cocktails (their "Club" canned individual cocktails came out a little later), Smirnoff Vodka (thanks to 007 and Playboy), J&B and Cutty Sark (both still bore the "8 years Old" statement), Old Grand-Dad, Jose Cuervo White (the Gold took off int he early 1970s, IIRC).
Tang, Fizzies, Funny Face (really beat up Kool-Aid), Nestlé's Qwik, Bosco, and (I forgot the name) those straws with the flavor-soaked stuff on the inside, so when you sipped your milk through them, it changed the flavor.
re: zin1953
Zin, you are a good student of recent history. If my math is right, you were barely using Clearasil. Is Ovaltine still made?
re: Veggo
In 1968, I worked on Robert Kennedy's Presidential campaign in Los Angeles, and was at the Ambassador Hotel "that" night; spent the next six weeks in the USSR as a student; and when I returned (no wonder the FBI *loves* me!), got teargassed and Mace'd while working at the Democratic National Convention in Chicago for McCarthy.
And yes -- it's still made. ;^)
re: zin1953
Right on!
re: zin1953
I drink Ovaltine all the time!
re: zin1953
You forgot Coco-Marsh (Bosco's competitor.) And for dessert:
Whip N'Chill.
Oh, a little Four Roses for a nip? And Canadian Club was still going strong, post Mad Men era...
re: penthouse pup
Definitely forgot the Whip N'Chill; don't recall Coco-Marsh. Didn't sell much Four Roses, and Seagram's V.O. was equal to Canadian Club in sales.
Colt 45, Coors, Budweiser, and Heineken were it for the beers, followed by Beck's, Dos Equis (there was only the amber), Lowenbrau Munchen (the original, before it was being made here in Texas by Miller's), and Tuborg.
re: penthouse pup
I worked for a large international corporation in the early 70's and the marketing department was just down the hall. My boss always left early on Christmas Eve, but would send in a couple cases of Andre champagne and large trays of appetizers from a local caterer. Food was incredible. Marketing didn't get a thing, btw. We would grab bottles of champagne and run through the offices like mad, even down to the labs. Poor chemists didn't have a boss like we did, so we poured the champ into their clean beakers! What a time.
Andre, go figure! ;-)
re: breadchick
oh great, so us schlubs in marketing working our butts off at unpredictable hours to keep contracts coming in the door and jobs not leaving got nothing...typical. granted most of us were indeed full of $#!+ but you never knew if it was going to be an 8 hour day or a 20. and we were the big drunks in need of a little something.
ehh why I never want to 'sell' anybody's services other than my own ever again.
re: zin1953
i'd forgotten funny face !! goofy grape, etc. i think we had plastic mugs of the characters, though all were transparent plastic...http://theyalwayscomeback.blogspot.co...
zin, wasn't it you who told me that in the late '70's gallo burgundy was a good blend from their vineyard, then? i loved that stuff in college (1979).
re: alkapal
Gallo Hearty Burgandy was my Italian MILs house wine, always a gallon or two on hand. I don't remember having any complaints. I never got to meet my FIL, he passed too young, but I heard that his preference was Carlo Rossi Paisano, a very strong red wine. That is, when they didn't have homemade!
re: zin1953
I did try it a few years ago, just for old times sake, and thought maybe it was just me but it didn't seem all that great. Sad to hear. It was almost all we drank in the 1970s.
re: Mike R.
Sloe Gin Fizz was one of my drinks of choice in '68. And if I was getting fancy, a Pink Squirrel. Of course, I was waaaaaay too young to drink legally back then...
re: Perilagu Khan
Now, those are memories. The Annie Green Springs had lower acidity, than Boone's Farm, and more "body," than Lancers, or Mateus Rosé. While I do recall some of the others, like Cold Duck, they were not on our main wine list (though the Bali-Hi was - especially the "pineapple").
re: Bill Hunt
Dirty rotten shame that such a fine wine bit the dust. ;)
re: Bill Hunt
We drank Lancers and Mateus more because we liked the bottles than the wine. And don't forget Zeller Schwartzkatz (sp?) and Blue Nun.
re: CindyJ
Smiles......and now Cindy you have "graduated" on to finer things, judging from your other posts. but yeah. those were the "upscale" wines we'd bring to dinner invitations where Boones Farm and Annie Greensprings woud have been received with a look.
Maybe the next dinner party, I'll bring a 4-pack of Sutter Home!.......LOL
re: FriedClamFanatic
Hey, FCF -- haven't seen you in these parts for awhile! Sutter Home!!! I hate to admit it , but I have a friend whose drink of choice is Sutter Home white zin. Oh, well, I love her anyway.
re: CindyJ
Yes, Black Cat was a part of our early wine history.
re: gsElsbeth
i remember the heavy ceramic bottle wines, but sure can't remember the name. German-ish named wines, like Zellar Schwartz-katz and Leibfraumilch. What was the brand??
re: EWSflash
Could those wines in the ceramic bottles have been "Black Tower?"
re: shaogo
yesssss == black tower. my mom saved a bottle and used it for some cool 70's acrylic flowers on wire stems!
also those mateus brand rosé and other wines were in ceramic bottles, as i recall.
re: alkapal
At the time, acrylic flowers on wire stems were the primary form of craft abuse.
re: Tripeler
nope. they were cute. it was macramé.
re: alkapal
Yeah, macramé is cute.
re: Tripeler
Only a couple of months ago, I threw out all my macrame flowerpot holders, hope I don't regret it someday ;-)
re: chicgail
Yeah I wasn't using them, though. But ah the memories, every time I ran across them in the basement I figured maybe they'd come back into style someday! Not that they can be esthetically correct, just....I don't know what actually. They had some kind of hold on me.
re: Bill Hunt
Well I tried to give them away at our last garage sale, but no takers. Maybe there's a market in Japan or something, I don't know.
re: alkapal
I haven't thought about those flowers in years! I thought they were very "it" at the time! And the Black Tower bottles were quite the sophisticated look.
re: gsElsbeth
Oh, my. It seems every pot-luck supper or dinner party pot-luck someone brought the vienna sausages (or meatballs) in the sauce made from grape jelly and ketchup (or Heinz Chili Sauce, which really is just chunky ketchup).
re: shaogo
I sometimes make these with Li'l Smokies and a sauce comprised of mustard and red currant jelly. Dee-lish.
re: Perilagu Khan
The Li'l Smokies will be up at half-time here, in a sauce of bottled BBQ sauce and the last lurking jar of cranberry sauce from the holidays. I did this for the first time a year ago as sort of a joke, but -- oh no -- we really liked it! Dee-lish, indeed.
re: monfrancisco
The joke was on you. And it's a dam' good thing. ;)
re: Perilagu Khan
There's no going back, yah bastid!
re: RI Swampyankee
"Cinnamon Apple, in my Zapple, wine is on my mind"
Found right next to the Boone's Farm in the cheap wine aisle!
scroll down to see menu from the Trident, the ultimate '60-70's restaurant in Sausalito -- enlarge each for details --
Hi MarieinLA,
Anything from Julia Child's "Mastering the Art of French Cooking", first published in great year, 1968.
Hill Food mentioned rumaki. When made with fresh chicken liver, and a very nice applewood smoked bacon, (think Neuskes) and good quality sliced chestnuts, it rocks.
Tamale casserole. Chicken Marengo casserole, with the addition of egg noodles.
And, my absolute favorite thing from 1968...tie-dyed pancakes. As soon as the batter is in the pan, make rings/microdots with food coloring from the outer edge of the batter, to the center. Drag a fork, (my original method) or a toothpick through the food coloring to make a tie-dye pattern. Sell them to your hippie sister's friends that she had brought home for Christmas vacation for 10 cents per unit. Be accused by said friends of being a pawn in Nixon's capitalistic war machine, while selling out the total supply of your Mom's bisquick. These pancakes will be a hit!!
re: AndyP
Heh, love the tie-dye pancakes. You could probably make an appetizer with a pureed potato pancake batter (or go quick and dirty with that boxed German potato pancake mix). Top with something equally colorful. All I can think of are not-very-1968 things like multicolored fish roe!
I'll have to make your family apple cake again soon, Andy (though I admit I replaced part of the oil with applesauce).
AndyP's apple cake: http://www.chowhound.com/topics/287731
re: Caitlin McGrath
Thanks for the recipe, Andy P. and thank you for posting it, Caitlin!
re: AndyP
1968 Thunderbird wine, Harvey Wallbangers, stuffed potato skins, fondues, anykind, cheese, steak, if you were "going steady" or "wearing his ring" matching sport shirts. Marlboro cigarettes, drag races, playing "chicken" Having duel four barrel carbs on your supersport ... and that was just what us girls remember!!! Of course, there's Roast beef on Kimmelwick with nose clearing horseradish, a Polish dill pickle washed down with a Labatt's 50. Just a little bit o heaven.
In 1968, good California wines were making their appearance, never to look back. T-bone steaks had not been replaced by tri-tips ("invented" many years later) and were done on backyard charcoal grills across the spreading burbs. Ethnic foods in Central California were largely Italian, Japanese, Chinese (Cantonese), Mexican, German, Armenian, and Basque. Spam was on its way out except in Hawaii; and the Birkinstock wearing - organic lentils - brick-like bread - carob cake - hashish brownie - nude swimming in the Sierras - back to the land era was unfolding. "Sensitive" guys made quiche and a few years later could cry. You would too if you saw the polyester flaired clothing that was to come in the early 70s.
People over 30 who couldn't be trusted were supposedly eating Chef Boyardee, Rice a Roni, Uncle Ben's, smooth cranberry sauce that schglooped out of the can in a single piece, Hostess cupcakes, Ding Dongs, Twinkies, See's Candies. Baskin-Robbins was getting going with lots of flavors. Pork still had a lot of fat. The bums drank MD 20 20, Boone's Farm, and Thunderbird. The rummies had Tom Collins, John Collins, Manhattans while paying the piano player to play what was that waltz used in "2001, A Space Odessy".
Others will again mention tamale pie, fondue, chow mein plus sweet and sour pork plus beef and broccoli for Chinese, "red sauce" Italian, sukiyaki for Japanese, the Mexican combo plate, and the ubiquitious use of Campbell's cream of mushroom soup.
Personally, in 68 the extended family grew and packed peaches and kamikazied them to LA and NY in ref trucks given cheap gas. I worked briefly as a fry cook in an A&W and later as a baker in Yosemite (Irish soda bread among others). I graduated HS and may go to my 40th reunion later this year. I'll be looking (backwards) to eat bierocks, Armenian, and Basque; and forwards to some of the great restaurants now in Fresno.
re: Sam Fujisaka
Sam, I remember your bread. Funny, but I picked up a loaf on the way out of the park after a backpack trip, and thought it was delicious. I think I ate half a loaf on the way back to the Bay Area. Was it a big seller there? Thanks for the memory jogger.
re: Leucadian
Can't remember the number per day. It always sold out, though.
re: Leucadian
The soda bread was a specialty of Degnan's. Sold out everyday.
re: Sam Fujisaka
If you go to your reunion, check out the posts about Hunan Restaurant on the CA board!
re: susancinsf
Thank you. I'm on to that. The Fresno CH folks have adopted me, keeping me posted by email. Very nice and much appreciated.
re: Sam Fujisaka
god I miss Sam's posts. but we can't take them out of context.
re: Sam Fujisaka
A&W ~~ I loved the Mamaburger
Buitoni Toaster Pizzas. A precursor of HotPockets. In the pre-nuke days, we ate a LOT of these. That was the year that I grew 2 inches in height, on a diet of at least 20% Buitoni.
My parents would buy Sego (a canned "instant breakfast beverage) by the case. These were administered in quasi-abusive fashion on those pre-Interstate road trips. The taste and texture of warm vanilla flavored Sego still lingers as a bad dream.
Found a fun page that lists some retro foods, in their advertising context. Clunky to navigate, but you may enjoy:
re: FoodFuser
You're right! I forgot all about instant breakfasts in a can! Also frozen chicken pot pies, English muffins, ...
re: Sam Fujisaka
Yes. Morton's pot pies, Chef Boyardee ravioli and Dinty Moore beef stew. Hostess fruit pies for dessert. Tang eaten out of the jar by the spoonful. Good Humor lemon-raspberry Popsicles. Ah, the Summer of Love!
re: Sam Fujisaka
Carnation malted milk. Eggnog.
surf and turf was big. crummy wine (cold duck?) was also popular. woodstock exploded the next year and things were never quite the same.
re: steve h.
I was also born in 68...whew...feels like forever ago. I do recall eating penut butter and fluff sandwiches and the sarah lee pound cake that we kept in the freezer. I also think fondue was big back then.
re: steve h.
But again, 68 was the real start of California wines. And 69 was not only Woodstock, but man on the moon, Charlie Manson, and Altemont as well!
re: Sam Fujisaka
Stuffed mushrooms, Alfredo sauce on "pasta" (a new word for speghetti.) And did anyone mention the jugs of Almaden wine?
'68 I ate c-rats, spam and on ocassion still hot VC phao in Nam. Not a good year for the lunar new year of Tet for the Amererican guests. The Perfume River in Hue was not.
re: Passadumkeg
Jug wine was well worth it for a bit. The relatively rich (e.g, airline pilots) invested heavily in varietals after 69. A glut in 73-4 led to jug wines like Carlo Rossi and Almaden that were fantastic!
re: Sam Fujisaka
I remember adults buying glass-cutting kits and cutting the bottoms off of jug wine bottles to use over plants in the garden.
re: Glencora
Fresca, Spanada (don't know how to do a tilde), Olympia beer, Green Goddess dressing . . . .
re: Glencora
Tie a lighter fluid soaked string around a bottle, light on fire, tap the upper part (for it to fall away). Voila! Sand the edge smooth. Make glasses, vases, planter pots...
re: Glencora
Heh. My grandpa had one of those. He cut down regular wine bottles to make drinking glasses. I'm sure I lost a few millimeters of lower lip on those nasty things.
re: Glencora
i just bought a bottle-cutter. Harrumph.
re: EWSflash
come over here…you can open an ikea.
re: Sam Fujisaka
Yikes, Sam, you forgot Red Mountain (probably blocked it out) jug red wine. Thank gawd that brand is gone. In college at UCD we claimed it was good for stripping floor wax or cleaning toilets.
re: Sam Fujisaka
Interesting. My father drank jug wine, including Almaden, around that time. I was just starting to drink and thought he was crazy and carrying the reserve snobbery thing just a bit too far. Maybe not?
But then, I went to Davis and decided that I should take wine seriously. More seriously than I do now, perhaps, partly because I had to learn a few things in order to pass Enology and Viticulture 101. I took it because I thought it would be an easy way to get my required science units (lab on Thursdays was a tasting!), but it turned out to be one of the most challenging classes I took at UCD (shouldn't have been surprised, but I was young, what can I say).
On weekends our idea of fun (and we thought, sophistication as well) was to get in the car and drive past Putah Creek and up the back roads past Berryessa, with the goal of going to the small wineries. Nichelini was a must-stop.
And of course, more of that nude swimming on the way home, even though Berryessa isn't quite the Sierra :-)
re: Sam Fujisaka
ROFL! In my day the intro class was V&E 3; half the freshman class took it the first day :-). Definitely Not cream puff units.
There's nothing wrong with jug (or box) wine if it is made properly; as a bonus a box fits well into the fridge. Gallo literally put quality jug wines on the map, the grandson being Two Buck Chuck. Unfortunately today dry reds in box/jug form are much harder to find.
re: Sam Fujisaka
Yes, it was an interesting time, culinarily. My own memories of the period (I was four or five in 1968) include watching my mom grind her own coffee beans to brew her coffee with a Melitta filter (a weird practice in those days), and shopping at the Shattuck Co-op in Berkeley. Grapes were forbidden fruit, because of the UFW boycott, and I still think of them as a little...transgressive.
re: jlafler
yes, grapes were forbidden fruit in my house, and the shopping was at the co-op....
re: Sam Fujisaka
heady times.
dad was a great reader. we had works by john service, others when i was growing up. one of the biggest influences was bernard b. fall. i think i gained my appreciation for asia through his eyes. i go back to eat and learn every year. it's just too cool.
Yogurt was just being introduced to the masses. Oh, and Icies (? the frozen sweet drinks) too. I remember sampling both at the county fair for the first time around then. At that age I liked the icie much more than the yogurt!
There was also some sort of jello-ish product that made a multi-layered parfait. We thought it was quite the thing!
French dishes were popular - part of the JFK/Jackie legacy.
re: meatn3
i belive the jello-ish product you refer to was called junkit. sortof a pudding/jello type concoction. could also have been ambrosia. both were used for parfaits and *shudder* salads in the 60s.
re: meatn3
There was a jell-o type product that I used to love called "Fruit Float".....it created several layers while it set up in the refrigerator including a traditional jell-o layer and a creamy layer....there might have another layer in there also....my mom used to let me make it.
re: lvanleer
Yes, this sounds like it! It separated into 3 distinct layers. I think all you did was add hot water & mix.
re: meatn3
Jello 1-2-3 was the product you're referrring to. Three layers, with increasing foaminess as you went "up."
re: cayjohan
You can still find the product, but it has a different name now. I found it in a local store, called Dr. Oetker's Trio Treat Gelatin Dessert. Just as bizarre as I remembered it!
re: meatn3
My Swedish grandma made her own yoghurt. Buying it from the store would have been unthinkable.
Oh Dear! Julia Child's shows and recipes were very popular. Nearly anything youd find in her first three books would be appropriate. The other thing that came to mind immediately was the book called "Thoughts for Buffets." There are lots of good recipes in there, and we used it a LOT back then! you can find it here: http://www.amazon.com/s/ref=nb_ss_b?u...
Stoner food! Screaming Yellow Zonkers, Sen-Sens, Alice B. Toklas brownies (Where does the verb to tok come from?), and though not a food, incense.
re: Passadumkeg
We used to use Reese's Peanut Butter cups as a way to ingest drugs that might other wise taste bitter.....
re: susancinsf
Like milkshakes to disguise the taste of funny mushrooms? Oh, the memories.
re: susancinsf
jug wine in a bong and then drink the wine
re: Passadumkeg
re: flavrmeistr
agreed eww. I've lived with enough stoners and spilled bongs over the years, AND they chewed Skoal. been there thanks.
re: hill food
Yep, me too. Nothing like waking up after a hard night, naked and face-down in the bong-soaked, mildewed shag carpeting of someone's sweltering '71 Chevy van in a liquor store parking lot next to some anonymous fat chick (also naked) with a cop tapping on the window and your clothes nowhere in sight. It gets old after the third or forth time.
re: flavrmeistr
And to think what I missed in the palmy days of sex, drugs and rock n' roll. The humanity of it!
re: Perilagu Khan
We used to eat chocolate to speed the rush after ingesting LSD or mescaline. Worked like a charm. Falstaff beer was a buck 89 a twelve pack, but was only palatable when cut with a hit of reefer, all in the mid 70's, mixed with copious amounts of sex for the good looking wannabe hippie, like me. Outdoor stadium concerts in mid-July Texas with the likes of Crosby, Stills, and Nash, Allman Brothers, Beach Boys, and the Eagles, admission price, mere peanuts.
re: Perilagu Khan
Humanity is what's missing nowadays. That and plain ol' fun and good free radio. Free TV. Free water. Cheap housing. We didn't know how good we had it. Well, actually we did.
re: hill food
Yeah, bong water spilled on the carpet- the smell never really goes away.
IIRC Hawaiian and Polynesian themed parties were very popular a little later as the 747 was introduced sometime around then, making the "exotic" accessible. (might be off by a couple of years - but if were a toddler, who's keeping score).
Quisp and Quake cereals. Quisp is available again, but you can only buy it online...how quazy is that?! www.quisp.com
My wife-to-be and I remember ordering beef wellington and shrimp de jonge back in those days...two dishes that you don't often seen on menus these days.
I'm surprised by the number of respondents in this thread who recall what, even at the time, was essentially junk food.
I had just moved into my first New York City apartment and was, by trial and error, learning how to cook and entertain. Julia Child was my Goddess, Craig Claiborne and Pierre Franey my Gods—especially the articles in the NYTimes that interviewed excellent home cooks and provided their recipes. My fantasy cookbook was the recently revised two-volume Gourmet Cookbook, which introduced me to fish paté and coquille saint-jacques, crown roasts, veal scallops. I still remember Julia's Beef Wellington and her paté en croute as better than anything I'd ever had—up til that time—in any restaurant. And Claiborne printed a lasagne recipe that ran three, single-spaced typewritten pages, took a few days to make, and was a standard for me for years—until I discovered Marcella Hazan and homemade pasta. Friends and I cooked for each other because we couldn't afford to eat out much. And we had wine tastings and learned to buy Bordeaux futures. '68, with or without Alice B. Toklas's brownies, was a lot more—at least for some of us—than Vienna sausages in grape jelly washed down with Mateus.
re: JoanN
Joan, I agree. My family couldn't afford food like that much, but we certainly ate proper food, and my mother frowned on junk and prepared foods - she bought fish as much as we could afford and never ate fluffy white bread - either Italian-type bread or rye bread. Our wine was much simpler, but it wasn't Mateus, it was ordinary but decent French or Italian wine.
You are a few years older than me - I was about 14 then - now that would be an insignificant difference but obviously is a lot more when you were a young adult and I was a teenager.
I think the "hippie" influence was important, throughout the industrialised world. No, not just bongs or tie-dye crêpes (never heard of those, and I think my mum would have frowned on those even more than joints, as she was very aware of harmful chemicals) but "natural foods" - yes, often it was stodgy brown-rice casseroles but it got people back to beans, grains, unprocessed meats, non-chemical cheeses, and new vegetables and fruits. A lot of good would come of that as those hippies learned to actually cook.
Just wanted to add - I have a copy of the original "Book of Middle Eastern Food" by Claudia Roden, printed in 1968 - the year it was first published!
re: flavrmeistr
Carnation instant breakfast, bottle rocket battles with the hillbillies across the street, but no sneakers. I don't think we ever wore shoes during the summer, except when we went to church. I was also 8 in '68.
re: James Cristinian
We would have killed for bottle rockets! We would soak cattails in lighter fluid and launch them with bicycle inner tubes. They had a range of about 150 yards. Soup can bazookas were also pretty fun, but I'll stop now.
re: flavrmeistr
I think the statute of limitations has run out!
re: flavrmeistr
We would fire off shotguns on New Years and the 4th of July, but it helped that our neighbor was an FBI agent and the police would kiss his....... Food wise, burgers on the cheap charcoal grill.
Green chile buffet casserole had a surge of popularity in NoCal (or anyplace where Sunset Magazine was widely read) around then, and since I'd just discovered and fallen in love with chiles rellenos this made me very happy. I found this one that appears to be the version I encountered and subsequently made several times. Of COURSE we used only Ortega canned chiles...
Pineapple Chicken
Pillsbury Crescent Rolls baked with american cheese rolled inside
Lipton onion soup burgers
Fox's ubet & milk
Moc apple pie (made with Ritz Crackers)
Laughing Cow cheese cubes
Baked Clams
Frozen Sara Lee marble cake
Chef-Boy-Ardee (ew!)
Cinnamon Toast
Chocolate covered graham crackers
Yarlsberg cheese
re: monalisawoman
I've long been fascinated by the mock apple pie, but have never tried one.
re: monalisawoman
Anyone remember the Mickey Banana Flip or Delaware Punch?
re: James Cristinian
i remember a banana flip, but not "mickey banana flip,"
and my ode thereto:
(penned April 2008):
Alkapal's Ode to a Banana Flip
You are fluffy and creamy,
Your sponge cake so fine.
You make me dreamy
Wish you'd be mine.
Alas, you have left me
At 7-11 forlorn.
Please return and surprise me
On some fortunate morn.
Why did your fine maker
Cease crafting your kind?
I'd love to again eat you
Snack food so refined!
Oh! the banana
On the tongue gentle.
Without your light sweetness,
I've gone nearly mental.
You may not be trendy,
You may not be hip,
But I love you, I miss you
Come back 'nana Flip!
I promise to love you
Again, it is true.
So please come and meet me,
7-11, aisle 2.
re: alkapal
Excellent. :)
The soft drink "Simba" (later reintroduced as "Mello Yellow" I've read) was somewhat popular in '68.
I remember this from when I was little...
'Special' brownies' were a hit back then. Strange. One could share a dozen joints back then and all we'd get is a headache. Eat a 'brownie' and 'you got where you wanted to go' IYKWIM'. The late sixties.
re: marymac
Oh yeah! 'Noodles Romanoff'!. God they were so horrible but yet somehow so delicious.
I still know someone you has never moved beyond 'Mateus'. Banff Springs hotel in the late sixties in the large dining room. It's very busy. The table next to us is a twelve top. Some guy in a suit is 'holding court' with his business associates. Lots of food and drinks. He summons the waiter over. He bellows: "Bring us four bottles of Mateus". After the waiter leaves he says to his assembled: "Ah Mateus. Never had a bad bottle yet".
Beer and whiskey were always popular. For old-time beer you can always go with yeungling, America's oldest brewery. For whiskey you could go with Woodford Reserve, the oldest Kentucky bourbon on the market. Woodford Reserve even predates yeungling by more than 30 years, if I'm not mistaken.
re: mamachef
only if you fill them with cheez-whiz
re: hill food
I wonder if they had "cheez spray" - what my kids call "silly cheez" like silly string.... in '68?
re: mamachef
I'm pretty sure silly cheese existed buffore 1968.
re: Perilagu Khan
Dunno how old I was or where I first saw it...I was in Ohio, so it was definitely pre-'68, now you mention it. I do recall desperately wanting my mom to buy it, but she was in her hippie training period that lasted 'til we moved to Cali. and she became an Actual Hippie, and wouldn't even consider it. Waaah me.
re: mamachef
I would have thought Silly Cheese just the thing for electric Kool-Aid acid parties.
We went to an Emeril show one night (when he was still on the Food Network) and the theme just happened to be the 60's, I forgot most of what he made but I do remember a Baked Alaska. I also remember my DS had a Beatles theme tie on that night (pure coincidence) and the producer asked to borrow it for the musician that was there that night. Sorry, I know that's not appetizers or drinks but I think drink wise Singapore Sling or Sloe Gin Fizz (I'm cringing) were popular.
Wonderbread with ham/cheese/ and mayo
Wonderbread with bologna/lettuce and mayo
Sour cream and onion soup mix dip with Ruffle potato chips
Celery with pimento cheese from the jar
Black olive and green olives with pimento
Swanson's chicken pot pies
Swanson's TV dinners
Gallery of Regrettable Food
Check out the B-B-Que Tricks
re: GraydonCarter
aww I love Lileks, I haven't looked at his stuff in years, need to go back - THX!
re: GraydonCarter
James Lileks' website is a lot of fun. So much that I broke down and actually purchased a couple of his books. My mother had a lot of the cookbooks that he pokes fun at in Gallery of Regrettable Food. I still have one or two that she jotted notes in. Thankfully she never made the 7-Up roasts or anything like that, at least, not that I can remember. (Companies would put out recipe books featuring their products and all the so-called tasty things you could make with them... "make a roast using 7-Up as the basting liquid!". Horrible and unlikely.)
re: MysticYoYo
many pork recipes in the south will use some coke or dr. pepper.
re: alkapal
I make a crock pot pulled pork that features 7-Up as the braising liquid. Nothing wrong with it at all.
re: Perilagu Khan
I have a carnitas recipe that calls for cola, and it.is.delicious.
re: mamachef
I can well imagine. I made carnitas yesterday, and the braising liquids were orange juice and Madeira. Rather different from Coke, but I can easily see where the latter would produce an excellent result, too.
And, oh, my BBQ sauce contains a healthy hit of Coke.
re: MysticYoYo
the first ham I ever made was using a recipe that called for ginger ale
re: Tripeler
I remember the 60's because I was a mere child, but much of the 70's is a blur, and I'm pretty certain I had a good time.
re: James Cristinian
+1. At least I think so. :)
lol.well in 1968 I was a freshman in college...and there was this one gal that..........oops, I digress
Popular among the college set.........Annie Green Springs and Boone's farm wine.Yep, Tang for breakfast, along with those All-in-one Milk additives (carnation, I think).
One dish items...the old..take some beef, add some rice, add some veggies,,,pour on the soup.... were a reguar item...along with Tater tot casseroles........I think TT's were fairly new then
Cheese balls, summer sausage, "DIP" of various kinds all were at parties. The classier folks did Steak Tartare
re: FriedClamFanatic
But it references 1968, so it was already old when it was new. Therefore, it's as relevant as it ever was.
1968 was the year my children thought that the most elegant treat was cheese spread that came in an aerosol can. It was their choice for Christmas Eve.
I can remember my folks having cocktail hours on Friday, Saturday and Sunday nights. The cocktails were usually Whiskey Sours or Manhattans with maraschino cherries – we would get to pick the whiskey-soaked cherries out of my Dad's cocktail. Sometimes my Dad had a Rheingold or a martini instead.
Happy hour nibbles would be any of the following: Sau-Sea Shrimp Cocktails (I loved those glasses); a relish plate with olives, cheese, celery and Stella D'oro bread sticks; Ritz crackers with Philly cream cheese; Matlaw's frozen stuffed clams; or pigs in a blanket.
Many of my other food memories have already been mentioned, but I'll add Ho Jo's hot dogs on the buttered, toasted top-split hot dog buns, London broil with mushroom gravy and Swanson's Salisbury steak TV dinner – I loved the mashed potatoes and brownie and my dog loved the Salisbury steak and gravy. And, with dinner, we always had a slice of white bread with butter, folded over, with the crust cut off and a glass of milk in the big orange-tinted glasses that they gave away at the gas station.
re: Mike R.
oooh, i vaguely remember that "turkey roast" thing! was it some ground and reconstituted "loaf"? ah, what WAS the brand name?!
was it armour? came in the foil loaf pan, right?
anyhow, look at this little ditty (more 70's but funny) http://image.spreadshirt.com/image-se...
my dad would call people turkeys when they ticked him off driving! LOL
go check out these vintage food photos!! http://pinterest.com/theatomichouse/f...
re: Mike R.
Pepperidge Farms
re: zin1953
Not Pepperidge Farms, unless they made turkey white bread...and not Hillshire Farms.
Dang, that name is on the tip of my tongue...
re: Mike R.
Jennie-O ?
re: marymac
Appears Butterball makes one currently, but you may be thinking of Maple Leaf farms, who I think got absorbed by that company Paula Deen shills for.
re: mamachef
Not Maple Leaf nor Shady Brook Farms...but "Jennie-O" appears to be the succcessor company, as the product looks nearly identical.
re: Mike R.
it sure does look like the same product, indeed. seeing if i could find more info on this product (which i did not), i came across this interesting business article about "big turkey." http://www.businessinsider.com/everyt...
re: alkapal
SHENANDOAH Turkey Roast...that's the name!!!
re: Mike R.
I do remember that turkey thing..........wow.
re: ellabee
My parents didn't have too many wild parties (not with six kids all about a year apart!) but when they did we'd get up early and watch Farmer Gray and eat every last cherry out of the jars left in the fridge. Rarely use them now but always always have to have a jar on hand, for some reason.
I recall a good deal of Jello. Until Jello 1-2-3 came along I didn't think Jello was edible.
I recall having frozen root beer ice pops often.
And I was well into my PB&J obsession by '68.
'68, from C-rations in 'Nam to binging on Greek food in Queens, NYC. I was in physical rehab at a VA hodpital in Queens, Dad came to visit and took me out to a Taverna (Big Greek area then.) for beers and Greek food. I got carded, but was only 20 and couldn't get served! Months earlier the US Gommerent was flying me pallets of beer slung under a chopper. Since then I feel anyone w/ a military ID should and served and whenever I'm in a bar in an airport, I buy a beer for every serviceman I see.
ps Gallineo was popular, so was sloe gin, add tequilla and you had a Soe Mexican Screw Against the Wall.
re: Passadumkeg
' Kegger, didn't know you were a Vietnam vet, thanks for your service. In Texas they changed the drinking law to 18 in the 70's for what I understood was the returning vets couldn't buy a beer after getting shot up in the Mekong Delta, Cambodia, or a zillion other places. Again, thanks for your heroic service. One of the "beneficiaries" of the new law was that we could drink at 18 in high school, me being 18 and graduating in '75, just missing the war. Did I mention thank you for your service?
re: James Cristinian
What JC said.
re: Passadumkeg
Funny, '68 is a lost year in the foods world for me. All of '68 I was either in "Nam, VA Hosptials or eating college cafeteria food.
re: coll
Not to go off on a political sidetrack, but there is a distinction between supporting the troops and supporting the wars.
Plus most of us don't drink Lancers or Mateus any more, demonstrating that there is also a distinction between alcoholic soda and actual wine.
Although I admit that I do sometimes miss Wishbone Italian salad dressing - the answer to all your iceberg lettuce questions.
re: chicgail
Chicgail, you were a gourmet if you were using WB Italian in '68. In those years, I was still eating Kraft's "French" - the orange stuff that no Frenchman would ever recognize.
re: masha
Heh. My dad loved that "French" dressing, and as a wee bitty bloke who didn't know any better, I pounded down my fair share of it. That was until my mom turned me on to Roquefort dressing. Alas, both French and Roquefort dressing are virtually things of the past. Particularly in restaurants.
re: chicgail
chic - agreed, I can disagree with the deployment, and still have deep respect for those deployed.
they still make the Wishbone Italian packets (and bottles, but the packet is better), it's a great marinade for grilled chicken (and Northern hemisphere Spring is just around the corner...)
"a distinction between alcoholic soda and actual wine"
heh, tell that to the folks behind Zima and hard lemonade.
re: hill food
I get the gallon size Wishbone Italian packs and often sprinkle the dry spices on chicken before cooking, that works well too. It's a great mix.
re: pine time
I only do it on whole chicken, not sure if I'd like it on wings.....
re: glennl20
sorry, my mistake, the dry isn't Wishbone, but rather Good Seasons. usually found on the same aisle as pre-made dressings, just towards one of the ends. or over by gravy packets in oddball stores (don't ask me why).
re: glennl20
Whoa, just noticed I said Wishbone instead of Good Seasons, Sorry!
re: marymac
i heart hawaiian punch.
is there a cocktainl/mocktail that tastes like it? i'd like to have something like hawaiian punch as it tasted back in the day…with no aftertaste.
re: alkapal
Here's a drink that's very popular with my bar customers -- I'll hand over the secret recipe for alkapal (no he's not holding a gun to my head):
"Hawaiian Punch Fruit Juicy Red"
1 oz. Ciroc Red Berry Vodka
1/2 oz. Stolichnaya Orange Vodka
1/2 oz. Stolichnaya Raspberry Vodka
1 oz. Peachtree Peach Schnapps
1 oz. Stirrings Pomegranate Liqueur
2-3 oz. Pineapple Juice
1 oz. Lemon-X or equivalent sour mix
Squeeze of fresh lemon
Shake with plenty of ice and serve in icy-cold martini glasses.
This was the house signature drink (next to the Scorpion Bowl with the flame in the middle) at our old Chinese restaurant.
re: shaogo
I think we used to call that -or something very much like it - jungle joy juice.
re: shaogo
just saw this shaogo! muchas gracias, or however you might say it in your venue.
re: marymac
Delaware Punch
re: hal0012
Pizza in a box was actually pretty good. Haven't seen it in decades.
re: flavrmeistr
go to a rural grocery store with no pizza place for miles. rare, but does exist.
re: hill food
Not just rural grocery stores. I'd say any really large grocery store is likely to stock Chef B pizza kit, which, as JC says, is pretty dang good. I still make it occasionally.
re: Perilagu Khan
I got it at my HEB, which is a south Texas chain, the one near me in Houston is awesome, always Gulf shrimp, prime beef, and anything else you can dream of. The pizza box is where they sell the pizza crusts and sauce. Khan, not sure if you have HEB in your neck of Texas, but you obviously have the pizza kit. We add mozzarella, Canadian bacon, turkey pepperoni, and jalapenos.
re: James Cristinian
No HEB up here. There's some sort of gentlemen's aggreement between United Market Street (the local biggie) and HEB for the latter not to move north of Abilene or some such.
I put salami and minced garlic on my Chef B pie.
re: flavrmeistr
Pizza in a box was the first thing I learned to cook as a kid in the 60's. It still exists and I made one a couple of weeks ago and will be making another this week. Chef Boyardee is pretty darn tootin'.
On the Great American Summer Vacation of 1969, we ran across a new MacDonald's sandwich that was being tested in San Diego. Wrapped in paper with a stiff paper collar to keep the towering mass in place, it was a gustatorial delight.
We were disappointed that it hadn't got to San Francisco yet, and seemed to take forever to get home to Pittsburgh. The Big Mac was awesome.
I do realise that it was invented in Pittsburgh a few years earlier, but we sure didn't see it at our MacDonald's for a while.
Howard Johnson's frozen entrees. I remember chicken and shrimp cakes with some kind of sauce poured over them.
Just saw this great thread. I was 8 in '68, so my memories naturally tend to junk food and other crap.
Olive loaf
Melba toast
Chips Ahoy
Nestles Quik
Tunnel of Fudge Cake.
It originated a couple of years before that, but it was still very popular in 68.
My family moved from PA to CA in 1968; it was an entirely new world.
Yogurt, Alex Tamales, A & W still had drive ins, fish sticks, meatloaf, Chef Boy ar dee pizza and spaghetti dinners in a box, Blue Box Kraft dinner, Rice a Roni, Mateus (its so grape), Sloe Gin, Southern Comfort, Manhattans, Orange Julius, cheese quesadillas, cole slaw w/mini pastel colored marshmallows in it, 7 layer jello, German Chocolate cake, bundt cakes, things made with pouches i.e. Sloppy Joe Mix, Spaghetti sauce mix, meatloaf mix.
Colonel Sanders (not changed to KFC yet), chocolate covered frozen bananas (new to me then), chocolate covered cherries, Carnation Instant Breakfast, Fresca (Diet Coke was years away)
what fun to read all above
as a younger person, i was a big merv griffin fan - do you remember the "reunite on ice" sponsorship of his program --- i don't know how to spell it correctly - some sort of fizzy wine beverage from what i recall (never tasted it)
blue nun, cheap calif wine, it;s fun to read old gourmet or bon appetit or sunset mags to see what was popular ---- i collect old cook books (one of my favorites is the "i hate to cook" cookbook by Peg Bracken - one of my rummage store finds.)
i think vintage food varied by region and family chef background - my school friend's mom was from midwest so that defined her household - and we had friends from London UK and also we lived out west so we had a much diff approach - think vintage Sunset magazine cookbooks.
re: Georgia Strait
I remember one of my worst college drinking experiences, circa 1968. I was a very poor student, both in terms of grades and income. One time I bought a bottle of Gallo so-called chianti. It cost less than a dollar. It was awful, and it turned my mouth black. It's a wonder I'm still alive.
re: Perilagu Khan
re: Bill Hunt
Hunt, Are you talking about Hugo's Office Lounge? Can't say that I remember the pizza, but the veal parm was my pay-day go-to treat. And maybe a Golden Cadillac at the bar? ;-)
re: Bill Hunt
For me, the ultimate munchie memory of the late 60's and early 70's is the Pu-Pu Platter. Egg rolls, spare ribs, chicken wings, chicken fingers, beef teriyaki, skewered beef, fried wontons, crab rangoon, fried shrimp, shrimp toast, among other items, surrounding a small hibachi grill. Are these things still around?
re: grampart
I think they survive in some NE Chinese/polynesian places........somewhere there is a thread on it
re: FriedClamFanatic
oh it still exists, albeit w/o the grill, just now it's under the name "appetizer combo" (I mean pu-pu? really?) or it can be assembled off the app menu. often the sort of place that uses cornstarch red sauce on so much. and delivers. I hear it still exists in its feral state at the Trader Vic's in London.
re: hill food
I can still get it served on the little hibachi with the sterno flame in my neck of the woods. Anyplace that has full service and a bar anyway. Takeout of couse just comes wrapped in foil but still....it's called Pu Pu Platter! Always followed on the menu description by "(for 2)". So romantic!
re: grampart
Crab Rangoon has gone mainstream. In the U.S. Midwest, at least, it seems to be on the menu in just about every Chinese restaurant. Millions of Americans now grow up thinking there is cream cheese in China. Another '60s pupu-plate classic (rumaki, aka devils on horseback) turns up occasionally too. Egg rolls, of course, are everywhere. Sixties nostalgics can still get shrimp toast. It's a dim-sum standard.
OK, chiming in on an old thread that resurfaced. I was only five in '68, but I remember Nestles Quick, both chocolate and strawberry, Fizzies, Tang, and all the deli's in Park Slope Brooklyn sold baked spaghetti, and bologna was a very big seller. I hated it, but all my friends had only bologna on white bread with eirther mustard or mayo, or PnJ's for lunch EVERY day. (By the way, why is bologna pronounced baloney?)
Check out this 40th Anniversary of New York Magazine's food list of what was being eaten in 1968.
Wow,trying to think here.Well there was Swanson TV Dinners and also Pation Tv Dinners.That's when they had their factory in San Antonio and the food was really good.
I used to like their tv dinner with the little tacos in it.
Frtios cornchips and the Fritos beandip.
Whip and Chill dessert mix,Lawry's tamale pie and taco pie mixes. Tuna Helper.Bugles,,,Chicken in A Biskik,,Sugar Daddy's ;Sugar Momma's and Sugar Babies candies.Turkish Taffy.Rumaki;Angels on Horseback.;sausage cheese balls.You could serve Lobster Newberg or Lasgana;cheese crackers and fruit; layered sandwich loaf.You take long slices of bread and put different fillings on each and stack them up.Put in the frdige and let sit.You can slice it and serve it.Think there are recipes for it. Someone mentioned Fondue which was a bigger then.
re: HollyDolly
Tuna helper? That early?
re: HollyDolly
Hamburger Helper came on the market in 1971. Tuna Helper in 1972.
My mom wasn't into so called convenience foods except for Kraft Mac & Cheese, the stuff with the powered cheese. For special occasions she would make beef stroganoff, lamb curry a la Vincent Price, with all of the condiments that we've never seen offered in Indian restaurants. She had the Gourmet cookbooks, vols 1 & 2 with her name printed in gold on the front. She'd often turn to them for inspiration. I have copies of them two and some times look at the recipes and think what she could have been thinking about. Some were fine.
You might go to your public library and check out some cookbooks from that perion. James beard's book, especially his menus for entertaining. Any of the older NY Times cook books. They will be eyeopeners.


text:
Improving the Nation's Oral Health
National Institutes of Health
English and Spanish brochures available free of charge. Limit of 50 copies
when ordering online.
Need more than 50 copies? Call 1-866-232-4528 or e-mail email@example.com.
See the slide show: The
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subset: commoncrawl


text:
Lapper's Delight 24 Running Race by Stacey Combs - over 1 year ago
"My teammates and I had been running in a 24 hour relay race when this picture was taken. We won 2nd place with a total of 108 miles completed. This is one of our greatest accomplishment yet!! We..." view full details


text:
Neil Best leaves no stone unturned in the world of sports media.
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NCAA final ratings down
The first ratings returns are in for the train wreck that was the 2011 NCAA basketball championship game and, not surprisingly, they were down.
An average of 13.3 percent of households in major markets watched Butler fall to UConn compared to 16.0 percent for last year's close Butler-Duke game.
Still, the 13.3 was better than the finals in three of the previous five years.
It is difficult to compare ratings figures for the entire tournament with those from past years because in the early rounds there were four channels carrying games, not just one.


text:
Report: Leonhard Leaves Florham Park without a ContractSunday, March 1st, 2009
After making a splash early in free agency by signing linebacker Bart Scott and guard Brandon Moore, the Jets welcomed safety Jim Leonhard in for a visit. The former Raven has been high on the team's wishlist and would provide the team a youthful boost in the secondary and as a kick returner. However, the National Football Post is reporting that Leonhard left the Jets' facility in Florham Park, NJ, today without signing a contract.
Leonhard's move does not rule out the possibility of him signing with the Jets, but it does not bode well for the team. Generally teams like to lock up players with contracts before they walk out the exit.
The National Football Post lists the Eagles as a potential suitor for Leonhard. Pro Bowl safety Brian Dawkins signed a five-year contract with the Broncos yesterday.


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Sign Language: Postsecondary Programs
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11 Apr 2014 |
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Energy Australia has been fined for illegal door knocking tactics, the latest in a run of ACCC actions.
9 Apr 2014 |
The NH&MRC conducted an exhaustive review of homeopathy research, finding no evidence it's an effective treatment and no plausible scientific explanation for how it works.
9 Apr 2014 |
Australian super funds are too expensive says the Treasury, with only Spain, Hungary, Mexico and the Czech Republic having higher costs.
9 Apr 2014 |
CHOICE submission calls for several key reforms to make banking work better for Australian consumers.
Discover the benefits of membership.
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NFPA 301: Code for Safety to Life from Fire on Merchant Vessels, 2008 Edition
|Item # 30108
|Member *
|Table of Contents
|Quantity Discounts
Keep pace with the latest provisions on merchant vessel safety. Follow the 2008 NFPA 301!
NFPA 301: Code for Safety to Life from Fire on Merchant Vessels provides minimum requirements, with due regard to function, for the design, operation, and maintenance of merchant vessels for safety to life from fire and similar emergencies. Patterned after the Life Safety Code®, it provides requirements for various types of merchant vessels.
Among the changes in the 2008 Code:
- A new chapter permitting performance-based alternatives for vessel design based upon the Life Safety Code chapter for performance-based options. This new chapter provides vessel designers with a formal method of incorporating novel designs that provide a level of safety that is equivalent to the prescriptive requirements of the Code.
- Revisions to various sections of the Code to incorporate performance-based alternative design options
- The chapter for towing vessel requirements is completely revised to better reflect current regulatory requirements and industry best practice.
(Softbound, 91 pp., 2008)


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ILO in the media
CNN's "Quest Means Business"
Get jobs back to centre of agenda, says ILO chief
22 September 2014
Governments should put jobs at the centre of the policy agenda, said the ILO's Director-General Guy Ryder in an interview with CNN's Richard Quest. This includes putting in place active labour market policies, getting investment moving again, focusing on education, and finding greater consensus to tackle workplace disputes that affect jobs. The Director-General is attending the UN General Assembly and participating in several high level events about climate change, indigenous peoples and an ILO-Ford Foundation event on employment and Decent Work.
Beyond Markets, CNBC Africa
Fostering dialogue for job-rich growth and social progress in Africa
22 August 2014
In an interview with CNBC Africa, Aeneas Chuma, ILO's Regional Director for Africa, emphasises the need to foster cooperation between governments, employers', workers' organizations in bringing economic progress and social transformation. Mr. Chuma highlights the priorities and role of the organization in setting labour standards, developing policies and devising programmes to make a difference in the lives of African people.
HuffPost Live
Taking a stand against child labour
31 July 2014
There are 168 million children worldwide working in child labour, and more than half of them are doing work that puts their health, safety or even their lives at risk. The International Labour Organization had the opportunity to show what it takes to tackle this important cause during a recent HuffPost Live interview with Corinne Vargha, Chief of the ILO Fundamental Principles and Rights at Work Branch, musician Mike Einziger, and former child labourer Esther Mohanja Sichani.
CNN's "Quest Means Business"
Inequality a drag on economic growth
07 July 2014
ILO's Director-General Guy Ryder discussed income inequality with CNN's Richard Quest, noting how the share of national income that goes to workers globally has gone down by 20 percentage points aggravated by tax policies that lead to less well off people paying more. Ryder praised those governments who are introducing minimum wages and called for businesses to raise salaries in order to keep business alive.
BBC News
Forced labour has no place in our society, says ILO
20 May 2014
Forced labour in the private economy generates US$ 150 billion in illegal profits per year, according to a new ILO report. To stop forced labour, there needs to be a "combination of very efficient prevention measures and very effective protection measures for victims, and also getting those that are using forced labour to pay and compensate the victims," says Corinne Vargha, Chief of the ILO Fundamental Principles and Rights at Work Branch, in an interview with the BBC.
Africa: Unemployment rate threatens social stability
07 May 2014
Despite signs of a rising economy, unemployment and underemployment rates remain huge in Africa. Speaking to CNBC at the World Economic Forum on Africa 2014, Aeneas Chuma, ILO's Regional Director for Africa, said the continent lacks a common approach to tackle the jobs crisis. Chuma also stressed the need to invest in growth which generates decent jobs, especially for young people.
Pakistan state television
The ILO in Pakistan
30 April 2014
Francesco d'Ovidio, Country Director of the ILO's office in Pakistan discusses the catalyst role that the ILO plays to assist the government of Pakistan and its social partners as they reform their labour law, generate employment, expand social protection and promote social dialogue, in an interview with the state television programme "Diplomatic Enclave".
CNN's "Quest Means Business"
A sea change in inequality
11 April 2014
"Inequality is not the price to pay but the obstacle in the way of economic success, according to ILO Director General Guy Ryder, and that's a sea change in the way we think about it". He spoke to Richard Quest on CNN's Quest Means Business during the 2014 IMF World Bank Spring meetings in Washington DC.
CNN's "Quest Means Business"
Ending child labour: "We know what works"
27 February 2014
Ending child labour in the cocoa industry takes work on the industry, government and community levels and the ILO knows what works, according to ILO Director General Guy Ryder. Appearing on a special edition of CNN's "Quest Means Business", Ryder joined in a vigorous panel debate about CNN's "Cocoanomics" documentary. In it, Richard Quest visits the Cote d'Ivoire to see what progress had been made in fighting child labour in the cocoa industry.
CNN Market Place
Davos Debrief: The year ahead for Europe
01 February 2014
What lies ahead for Europe's recovery, post Davos? CNN's Richard Quest wants to know if there was more than just talk at Davos that will lead Europe to a more growth with jobs in 2014. ILO Director General Guy Ryder joins Urs Rohner of Credit Suisse, Jennifer Blanke of the World Economic Forum and Joseph Jimenez of Novartis in a lively debate about Europe's challenges.


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Sweet Baby Cakes n More
Eco-Friendly Diaper Cakes - Great for baby shower gifts or centerpieces at a
- Categories: gift idea
- Address: 169 Casa Sevilla Ave Map
- City, State: St Augustine, Florida Country: United States Postal Code: 32092
- Phone: 904-708-0315 Fax: Not Available
- WebSite: http://www.sweetbabycakesnmore.com/agoracart55/agora.cgi?product=Organic%20Diaper%20Cakes
- Email: Sweet Baby Cakes n More Contact: Melissa Lampugnano
- Description:
Our creative Eco-friendly diaper cakes will be the hit of any "Green" baby shower. We use Seventh Generation Diapers to construct the organic diaper cakes. We decorate the organic diaper cake with Burt's Bees product and if we add any plush its organic also.
- Online Ordering: Yes
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your comment about Sweet Baby Cakes n More
Solicitations Will Not be Added


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ANNAPOLIS, Md. (AP) -- Comptroller Peter Franchot is scheduled to give the keynote address at the Rural Maryland Council meeting.
He will speak Wednesday to local officials and business leaders in Annapolis.
Franchot plans to talk about his "Let Summer Be Summer" campaign. He supports delaying the opening of public schools until after Labor Day. He says it would be good for the state's economy and allow families to spend more time together.
In May, a state task force voted 11 to 4 in favor of requiring the state's 24 school systems to push their start date into September.
Franchot also is expected to talk about his support for the coal and poultry industries, the role of government in the liquor business and his support for Maryland broadband.
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Browse by Hotel BrandSofitel Pullman MGallery Quay West The Sebel Grand Mercure Novotel Mercure ibis ibis Styles ibis Budget
Hotels in Port Hedland
About Port Hedland
Located on Western Australia's northern coast, Port Hedland attracts visitors all year round.
Read more about Port Hedland »
The coastal town boasts a rich history, warm climate and even warmer hospitality. Staying at hotels in Port Hedland, visitors can enjoy the beautiful scenery, explore the town's fascinating past, and discover the huge iron ore ships and long trains the town is famous for.
ibis Styles Port hedland (previously all seasons Port Hedland) is an ideal option for visitors looking for hotels in Port Hedland. This modern hotel offers guests a range of comfortable rooms, perfect for business or leisure travel. The hotel features two bars, a bottle shop, and a bistro offering spectacular ocean views and al fresco dining.
For visitors looking for hotels in Port Hedland to explore the town and its surrounds, ibis Styles Port Hedland is the perfect choice. Situated 2km from Port Hedland town centre, and 15km from South Hedland main business precinct, the hotel is an ideal base for travel.
As the major port of the Australian North West, Port Hedland is a hub for iron ore transport. Visitors can check out the huge ore-carrying ships from Marapikurrinya Park, or watch the impressively long trains from Redbank Bridge. Explore the history of the European settlers at the Western Australian Tourism Award-winning Cultural and Heritage Trail, or take a tour of Dalgety House Museum or the Courthouse Arts Centre and Gallery. Try a spot of fishing, crabbing or whale watching, or see turtles nesting, depending on the time of year.
- Western Australia Port Hedland McGregor Street 6721
- Well-known for its iron ore and stunning natural surroundings, the coastal town of Port Hedland lies 600km south-west of Broome. ibis Styles Port Hedland (previously all seasons) offers a relaxing seaside location from which to explore this beautiful part of Western Australia.
- View detailed information »


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ORM's Anonymous Egg Donor Program
Click here to learn more about becoming an anonymous egg donor and helping recipient couples achieve their dream of having a child
Welcome to Ohio Reproductive Medicine
Thank you
for visiting the Web site of Ohio Reproductive Medicine
Combined, our physicians offer over 100 years of REI (reproductive endocrinology and infertility) experience, so we understand the wide range of emotions you may be feeling – excitement, anticipation, and hopefulness to frustration, anxiety and at times, isolation. To make the process as easy for you as possible, we provide a comfortable, confidential environment with flexible hours.
You may have already consulted
or even begun some form of treatment with your gynecologist,
or you may be uncertain whether you should seek infertility
treatment at this time. If you have experienced
difficulty conceiving or are not progressing with
your current treatment as desired, our board-certified
Reproductive Endocrinologists are available for consultation. A physician referral is not needed to schedule your first appointment.
ORM's Anonymous Egg Donor Program
Click here to learn more about becoming an anonymous egg donor and helping recipient couples achieve their dream of having a child
Click here for the latest ORM News!
October 10, 2013
Congrats to Dr. Friedman as his peers have voted him as Best Doctor in the specialty of Obstetrics & Gynecology! The upcoming December issue of Columbus Monthly will publish the results of the 2014 Best Doctors list for Central Ohio.
Reproductive Diagnostics Inc.
Learn more about ORM's affiliate, Reproductive Diagnostics Inc., an accredited embryology and Cryobiology laboratory
The Leading Provider of Advanced Infertility
and Reproductive Endocrinology Services
ORM's Physicians
Chad I. Friedman, M.D. Elizabeth A. Kennard, M.D.
Grant Schmidt, M.D., Ph.D. Steven Williams, M.D.
Ohio Reproductive Medicine is participating in the LutrePulse Clinical Research for women between the ages of 18-40 who have been diagnosed with primary amenorrhea with hypogonadotropic hypogonadism, and have a desire to become pregnant. To learn more about the study and determine whether you may be eligible to participate in the study, please contact the Study Coordinator at (614) 451-2280.


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Careers at Montelucia
In exchange for team member's creativity, imagination and dedication, we offer an exciting work environment full of fun and opportunities to grow. People who care for each other, listen, and share ideas.
Applicants are asked to complete an online profile and apply by selecting a desired position from the posted list. If candidates meet the qualifications, they will be contacted at the number or email provided for an interview. Interviews are conducted for posted positions only.
The Human Resources Offices are located on the mezzanine level of the lodge building at the Montelucia Resort & Spa, 4949 E. Lincoln Dr., Paradise Valley, AZ 85253.
How to apply:
1. Select Language (English/ Spanish)
2. Existing User?Select "Login" Or New User? Search current opportunities by State OR Zip Code
Note: If, in the last 1 ½ years, you have previously applied with (or worked for) a KSL Resort (includes Hotel Del Coronado and Montelucia) login using your email address and previous password.If you forgot your password, go to the third box to have it sent to you.
3. Apply for your desired position by clicking on the radio button to the right of the position.
4. Complete profile, upload your resume & continue to the online application.
Arizona State University - Internships Montelucia Resort & Spa is proud to support internships with Arizona State University students. We provide in-depth and hands-on experience into the hospitality industry in fields such as marketing, sales, food and beverage, human resources and more. Currently, we work closely with the College of Public Programs - School of Community Resources and Development in the Tourism and Hospitality sector.
Click here for more information from Arizona State University


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*starts concentrating his Wind Release chakra*
We stops while he thinks that it's enough. He starts moving the chakra torwards his gullet. After a short time, chakra arrives to the gullet and then starts going torwards his mouth. Whilst doing that, he jumps as high as he can in the air. While he still rises, he starts relesing his chakra from his mouth and when the chakra arrives torwards his lips, he uses shape manipulation and blows a pressurized stream of wind into the earth. When it touches the earth, he flies way up high in the sky, does a few acrobatic tricks and land safely on the earth.
This techique is very good to suddenly change your path while being in the air and avoid an opponent's jutsu or weapon.


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Marrying Anita: A Quest for Love in the New India
Is arranged marriage any worse than Craig's List? After all this effort, there had to be something easier. After announcing in a much-discussed New York magazine article her intention to try arranged marriage, Jain moves back to India—the impoverished, backward land her parents fled—to find a husband. At age thirty-two, and well past the cultural deadline for starting a family, Jain subjects herself to a whole new onslaught of expectations.Marrying Anita is an account of romantic chance encounters, nosy relatives, and dozens of potential husbands. Will she find a suitable man? Will he please her parents, aunts, uncles, and cousins? Is the new urban Indian culture in which she's searching really all that different from America? With disarming candor, Jain tells her own romantic story even as it unfolds before her, and in the process sheds new light on a country modernizing at breakneck speed.
(from the publisher's description)


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"Where you can find
all your Home Decor and
Interior Design ideas and products"
Silk Flowers
Hardwood Flooring
Kitchen Cabinets
Flower Arrangements
gift of Flowers can convey more messages than any other gift item. While
diamonds usually are a gift of true love, Flowers can be given for many
other reasons. And the florists and card companies have come up with many
occasions that warrant the gift of Flowers!
your efficient secretary, send her Flowers on Secretary's Day. Did you get
extra special care during your recent hospitalization? Don't forget Nurse's
Day! Unless your boss owns a flower shop, Flowers can even be sent on
Bosses' Day. Is your boss too macho for Flowers? Try sending him a cactus!
In September we celebrate Grandparent's Day. In October there is
Sweetheart's Day, not to be confused with February's Valentine's Day!
Patriotic Flowers can be sent for Memorial Day, Flag Day, Veteran's Day or
for the Fourth of July. Red carnations, white roses and blue delphinium make
a lovely display.
forget that Flowers can also say, "I'm sorry," "Hope you're feeling better,"
"I care," and "I miss you." The messages are as endless as the variety of
Flowers. Next occasion – let Flowers say it all!
home decorating products:
Home Decorating Products!
Interior Designs
Drapery Cleaning
Drapery Fabric
Drapery Hardware
Drapery Hooks
Drapery Material
Drapery Rods
Drapery Store
Exotic Flower
Fine Bedroom Furniture
Fish Lamp
Floor Lamps
Floor Rugs Flooring
Floor tile
Flower Arrangements
Flower Picture
Flower Plants
Flower Vase
Flower Wallpaper
Fluorescent Lamps
Foam Mattress
Foam Mattress Pad
Foam Mattress Topper
Fragrance Lamps
Fresh Flowers
Full Mattress
Full Size Mattress
2003 - 2009 Interior-Designs.com All Rights Reserved
Other Resources


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Smallville's a repeat tonight after the mid-season cliffhanger two weeks ago. Not sure where the plot is going? Come on… Chloe is still possessed by Brainiac, Doomsday is a raving murderous monster who just wants to be loved, and Clark is going to save everyone, but take a beating in the process. That's all without any spoilers.
Yeah, this season has had problems, but I'm looking forward to the beatings.
And to get your . . . → Read More: Smallville fix


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November 28, 2014
After what happened to an Omaha man who lives near the Knolls Golf course, you might think twice about running a friend to the airport.
The victim tells police he was only gone for an hour, enough time to drive to the airport and back, when someone broke into his house in the 10500 block of Sprague Plaza.
The man listed a 42 inch television, two computers and a bag that contained his passport among the items stolen.
Police did not list a suspect in the burglary.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.


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Feb. 24, 2005
Lacey, Wash. –An annual rite of spring in the South
Sound area, the Capital Food and Wine Festival will be from noon to 10
p.m. March 19 at Saint Martin's Pavilion, 5300 Pacific Ave. S.E.
Sponsored by the Saint Martin's Alumni Association, the event raises
money for association scholarships to students attending or entering
Saint Martin's College.
Now in its 16th year, the taste-full festival has
grown larger and better than ever. This year, festival-goers can sip the
creations of more than 30 Northwest vintners, taste specialties of some
20 restaurants and food vendors and sample the frosty wares of area
microbreweries. Live entertainment will be featured throughout the day
on the festival's two stages.
Wine festival collectors will have opportunities to
add to their collections from an array of souvenir wine glasses, shirts
and other festival mementos.
Entry tickets are $12 at the door or can be purchased
for $10 in advance at the Saint Martin's Pavilion office, Twin County
Credit Unions, Ralph's Thriftway and Bayview Market.
For more information, please contact 360-438-4366;
800-220-7722; or firstname.lastname@example.com.
Betty Boren
Assistant director, development
Deanna Partlow
Office of Communication


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Be the first to know about design trends, new artisans, special offers, and more.
These beautiful boxes are a lovely way to hold your jewelry or keepsakes. They also make wonderful gifts. Small and medium sized boxes come in a range of styles and shapes, from round to square and teardrop shapes.


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Hey, Bill and Nancy Laurie: Unreal's got $200 and a hot new dance craze! Plus, we learn how to dupe the beer vendors at Fair Saint Louis, join a local blog in the clubhouse and get Matt Blunt's feelings on (Confederate) flag-burning.
Week of June 22, 2005
Hip-hop, clowns and war dances meet on the street in Rize


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Why It Took Forever to Make Good Superhero Movies
Here's why "Superman: The Movie" and "Batman" were the only decent superhero movies until the year 2000. The scene takes place in 1986:
But once again, [Stan Lee] would learn, Marvel's fate lay in the hands of people who knew nothing about comic books. Out in Los Angeles, as soon as the sale was made, [New World Pictures' Robert] Rehme had summoned his vice president of marketing and proudly told him, "We just bought Superman!"
The vice president was perplexed. Warner Bros. was selling DC Comics?
"No, no, no—we bought Marvel!" said Rehme.
"No, Bob," the vice president corrected him. "We bought Spider-Man."
Rehme raced out of his office. "Holy shit," he said. "We gotta stop this. Cannon has the Spider-Man movie!"
-- from Sean Howe's book, "Marvel Comics: The Untold Story," pg. 295.
I suppose we should be grateful that Cannon Films, which produced "Superman IV: The Quest for Peace" and the 1992 "Captain America" movie, as well as "Death Wish II," "III" and "IV" and "Breakin' 2: Electric Boogaloo," never did make that Spider-Man movie. Although, per below, they were obviously doing more than thinking about it.
On the other hand, just imagine what a disaster it could have been. Such a gloriously awful disaster.
Disaster averted. Photo courtesy of Original Vid Junkie blogspot.
Don't forget to rank your favorite (and least-favorite) superhero movies.
Tags: Sean Howe, Marvel Comics: The Untold Story, Marvel Comics, Spider-Man, Golan and Globus
Andy E wrote:
And they use the Comic Sans font to announce it. Perfect!
Comment posted on Tue. Jul 23, 2013 at 07:42 AM
SeanAx wrote:
Hey now, no reason to dis "Breakin' 2: Electric Boogaloo"!
Comment posted on Tue. Jul 23, 2013 at 10:04 AM
Tim wrote:
That history of Marvel book is really something, isn't it?
As a graphic-design-type-person I feel obliged to point out that it is not, on fact, Comic Sans in that ad. Though that would have been apropos. That font is actually Dom Casual, which beats the shit out of Comic Sans like Ben Grimm taking on one punk from Yancy Street.
Comment posted on Wed. Jul 24, 2013 at 05:24 PM
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Twitter: @ErikLundegaardTweets by @ErikLundegaard
Captain America: The Winter Soldier
Whitey: United States of America v. James J. Bulger
The 100-Year-Old Man Who Climbed Out the Window and Disappeared
Dawn of the Planet of the Apes
The Strange Color of Your Body's Tears
Transformers: Age of Extinction
Did Jeffrey Toobin Let Ted Cruz Lie About Prop 8?
Why Breitbart's Big Hollywood Is Wrong About Almost Everything
Rank the Academy Award's Best Pictures: 1927-2013


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Live Q&A's
August 1, 2013, 11:00 A.M.
CANCELED -- Tracee Hamilton discusses local and national sports -- and whatever else you want to talk about.
Sorry for the late cancellation this week. Tracee Hamilton will be back on Thursday, Aug. 8 to answer your questions.
on Twitter
The Discussion
About the hosts
About the host
Tracee Hamilton
Tracee Hamilton has worked at the Post since 1993, toiling in office obscurity as an editor before someone said, "Hey, you've got a lot of opinions and can write a little. Why don't you become a columnist?"
Her interests range from genealogy to Nordic combined to Kansas basketball. If ever there were a Jayhawk who once flew off a ski jump, she'd know where he was buried.
Her list of pet peeves is considerably longer, but includes Missouri basketball and poor Metro etiquette. She welcomes dissenting opinions -- in the way Great Whites welcome open-water swimmers.
First Things First Archive
Tracee Hamilton Column Archive


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|Book an Event
Event Space
Event Services
Customer Testimonials
Frequently Asked Questions
Wedding FAQs
Registration and Right of Entry License Agreement
Navy Pier Home
|Planning a Wedding at Navy Pier
Does Navy Pier have event space available for weddings?
Yes. Navy Pier has five unique spaces available for weddings.
Navy Pier's Historic Grand Ballroom, with its incredible 80-foot domed ceiling and unparalleled views, can accommodate up to 1,100 seats on the main floor and an additional 300 in the balcony area.
Lakeview Terrace is a larger, loft-type space with magnificent views. This room can seat up to 450 seats.
The Rooftop Tent is an ideal setting for an outdoor wedding from May through October. The tent has seating for up to 200 guests, and the Rooftop has space for an additional 700 guests.
Rooms 328 and 329 are ideal for smaller receptions (up to 120 seats) and have beautiful views of Lake Michigan and the city Skyline.
The Crystal Gardens is an indoor, one-acre botanical garden with a six-story atrium. The Crystal Gardens is managed by Phil Stefani Signature Restaurants. For more information on the Crystal Gardens, please visit www.crystalgardenscatering.com
How far in advance does Navy Pier book weddings?
Navy Pier books weddings 9 months prior to the events date. The booking window may be extended to 12 months if the event falls on a holiday weekend.
Does Navy Pier have catering?
Yes. Navy Piers event spaces are catered exclusively by Chicago Signature Restaurants. Please visit www.navypiercatering.com for menus and more details.
If you have any other questions or would like additional information, please contact our Sales Staff at 312.595.5300 or firstname.lastname@example.com.
|Return to Page Top


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Resources for Researchers
UVACSE supports a number of resources for computational
researchers at the University of Virginia.
- UVACSE and ITS operate a Linux-based commodity cluster that is open to faculty, staff, and graduate students at the University. Undergraduate students are eligible for accounts under faculty sponsorship.
- To create your research-enabled account, visit the ITS website.
- The XGC is available to researchers at the University who wish to run a large number of jobs.
Programming Languages, Libraries, and Software
- Programming Languages, Libraries, and Software available for application to HPC problems.
- Some information about storage resources available to users.
- Resources supported at the national level and available to researchers.
Programming Language Communities
- UVa Collab sites constructed to support specific programming language communities involved in computational science and engineering.
Computational Science Journals/News/Blogs
- E-Journals available through the Brown Science and Engineering Library as well as news sites and blogs related to computational science and engineering.