He was one of the most admired actors in the history of the movies.
Marilyn Monroe called him “the sexiest man” she had ever seen. And if you watch his early, incredible performances in “On the Waterfront” (1954), “Streetcar Named Desire” (1951), “The Wild One” (1953), “The Men” (1950), and my favorite Brando film “Guys and Dolls” (1955), you can see an almost-perfectly proportioned, sleek-looking, brilliant actor.
But even in these very early days of his movie career, the great Marlon liked his chow.
Actor Richard Erdman, a fellow actor in “The Men” (Brando’s first film), says Marlon’s diet at the time consisted of “junk food, take out, and peanut butter”, which he consumed by the jarful.
By the mid-fifties, Marlon had become renowned for eating boxes of Mallomars and Cinnamon Buns, and washing his sweet treats down with a quart of milk.
Close friend, Carlo Fiore, said Marlon would go on extreme crash diets in the fifties and sixties, but then would lose his willpower.
He would subsequently gorge on huge breakfasts consisting of corn flakes, sausages, eggs, bananas and cream, and a huge stack of pancakes drenched in maple syrup. (One of Brando’s nicknames for himself was “Branflakes”.)
Carlos Fiore would be dispatched by Brando’s directors to fetch him out of local coffee shops.
The late Karl Malden, a close friend, said that during the shooting of “One Eyed Jacks” (1961) Brando would eat “two steaks, potatoes, two apple pies a la mode, and a quart of milk” for dinner.
This diet necessitated the constant altering of his costumes during filming.
Because of this, at his birthday party that year, the crew gave Marlon a belt as his present with the card, “Hope it fits”.
His birthday cake was labelled “Don’t feed the director” (Brando was the director of “One Eyed Jacks”).
George Phineas Gordon’s Platen Job Press
Until 1880, inventors had to submit models along with their patent applications to the United States Patent and Trademark Office. Some models were crudely made but others, like this wooden press, were fine and exacting replicas.
Known as the father of the platen press, George Phineas Gordon received his first patent in 1850 and submitted over 50 more in his lifetime. This particular patent, No. 148,050, implemented improvements in the operation of the platen, grippers and ink distribution.
Gordon’s platen, or job, press was one of the first truly American contributions to printing technology. The basic and fairly simple platen design was copied extensively.
About seventy different manufacturers in the US produced their own versions. In its day, it was used for small printing jobs like handbills, tickets, programs, and business forms.
Today, many commercial shops still have a “jobber” for imprinting, numbering or die-cutting; and it is a mainstay with letterpress printers.
The Museum of Printing has several versions of the Gordon press
The word “pizza” is thought to have come from the Latin word pinsa, meaning flatbread (although there is much debate about the origin of the word). A legend suggests that Roman soldiers gained a taste for Jewish Matzoth while stationed in Roman occupied Palestine and developed a similar food after returning home.
However a recent archeological discovery has found a preserved Bronze Age pizza in the Veneto region.
By the Middle Ages these early pizzas started to take on a more modern look and taste. The peasantry of the time used what few ingredients they could get their hands on to produce the modern pizza dough and topped it with olive oil and herbs.
The introduction of the Indian Water Buffalo gave pizza another dimension with the production of mozzarella cheese. Even today, the use of fresh mozzarella di buffalo in Italian pizza cannot be substituted.
While other cheeses have made their way onto pizza (usually in conjunction with fresh mozzarella), no Italian Pizzeria would ever use the dried shredded type used on so many American pizzas.
The introduction of tomatoes to Italian cuisine in the 18th and early 19th centuries finally gave us the true modern Italian pizza. Even though tomatoes reached Italy by the 1530s it was widely thought that they were poisonous and were grown only for decoration.
However the innovative (and probably starving) peasants of Naples started using the supposedly deadly fruit in many of their foods, including their early pizzas.
Since that fateful day the world of Italian cuisine would never be the same, however it took some time for the rest of society to accept this crude peasant food.
Once members of the local aristocracy tried pizza they couldn’t get enough of it, which by this time was being sold on the streets of Naples for every meal. As pizza popularity increased, street vendors gave way to actual shops where people could order a custom pizza with many different toppings.
By 1830 the “Antica Pizzeria Port’Alba” of Naples had become the first true pizzeria and this venerable institution is still producing masterpieces.
The popular pizza Margherita owes its name to Italy’s Queen Margherita who in 1889 visited the Pizzeria Brandi in Naples.
The Pizzaioli (pizza maker) on duty that day, Rafaele Esposito created a pizza for the Queen that contained the three colors of the new Italian flag.
The red of tomato, white of the mozzarella and fresh green basil was a hit with the Queen and the rest of the world. Neapolitan style pizza had now spread throughout Italy and each region started designing their own versions based on the Italian culinary rule of fresh, local ingredients.
Alex Lehours in his Northmead garage-slash-studio. Photo: Gene Ramirez.
Alex will participate in Project Five, an annual urban art event which started in 2009.
“Street art invites a wider audience, it becomes more than just your work. It becomes something the public can appreciate and enjoy. – Alex Lehours”
‘‘I’ve been really excited to be involved in Project Five this year,’’ said the British born Lehours, who was raised at Ryde.
‘‘Each year they’ve got these four cube structures which artists get to paint. I’m painting the panels in my garage now.’’
Picture: Alex Lehours.
Old Guv Legends Luncheon
to be held at Westies Function Centre – 57 Milner Road Richmond
on Friday 27 November 2020 in the Bistro from 11.30 am
Alex Riley, Ray Belt, Ian and Margaret Pedler, Kym Morrison, Rod Parham, David and Marilyn Harding, Rob and Wendy Powell, Wayne and Angela Brown, Jenny and Gary Easther, Jude Marks, Janet McGuiness, Jack and Helen Flack, Bob Downs, Helen Dobie and David Matthews, Ann and Keith Heilman, Garth Mugford, Brian Hartshorne, Don Woolman, Laurie Cahalan, Peter Megyery, Mike Burnett, Dennis Grover, Judy and Kevin Stack-Neale, Trevor and Barb Roberts, Darryl O’Keefe, Conrad and Norma Rogers, Tim Fitzgerald, Peter and Colleen Farrow, Darryl and Claire Stone, Charmaine and Gary Ely, Aggie and Kym Roberts, Helen Dew. Apologies: David and Thelma Korff, Bruce Watson, Vic Potticary, Marianne Hunn, Barry O’Donnell,
Posted in LUNCHEON
On the way to Kamtchatka “As a child, I made a collage that looked quite similar. I love sheep. Having sheep on the roof symbolises reconciliation with nature.”
German graphic designer Matthias Jung first constructed “surreal homes” as a boy, using scissors and glue in his father’s photo lab.
Land of evening “The ‘balloon’ in this image is from a photograph of a Gothic church I took in the small French city of Wissembourg. The landscape is a swamp area near the border with Poland.”
Taking photographs from his travels, Jung creates incongruous images that are intended to challenge perceptions of space and architecture. “Collages are like dreams,” he says, “or maybe dreams are like collages”