M-m-m, Burgers
by Eva Pasco
Author of "Underlying
Notes"

Long before Homer
Simpson drooled over the prospects of USA Choice, my family knew a
thing or two about beef. One of life's pleasures growing
up in the Sixties was the Sunday joy ride, so
carefree with the price of gasoline way under a dollar per
gallon. Since my dad's hobby was acquiring and
restoring Tin Lizzies, the leisurely
drive hither,thither, and yon gave him a chance to show
off his handiwork while attracting potential buyers for those
magnificent machines that once careened around corners gangsta
style. One such beauty to hit the highways with grace and
dignity was our shiny blue 1932 Buick.
My father's prize
Buick squired us to burger havens such as White Castle and
Dairy Queens. We'd also roll onto the asphalt lots
of Rattey's and A&W, the last of the diehard carhops. I
always liked my burger with mustard, dill pickles, and a
sprinkling of crushed potato chips.
As hamburger
prices increased anywhere from 45 - 55 cents, we
ventured to the Hillsgrove section of Warwick, Rhode
Island where the first burger joint selling beef on a bun
for 15 cents took a stand-- Burger Chef. This new fast
food establishment's meagre offerings included: burgers
already prepared with mustard, ketchup, and onions; fries;
Coke; vanilla shakes. I don't know that my father
saved any money because at those prices my sister and I
ordered two burgers each accompanied by fries and a
drink.
M-m-m,
burgers...savored during the Sixties when beef wasn't
injected with chemicals or hormones. It was a time when you
could order your burger rare without worrying about contracting a
life threatening illness. What we didn't know back
then about transfats clogging our arteries didn't kill us
either. We certainly were unaware of the less
than stellar working conditions in the beef
industry. Sinking our teeth into a juicy
hamburger was a great American pasttime without
any complications to taint its robust
flavor.
Copies of Underlying Notes by
Eva Pasco may be purchased here:
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