From the 4th Annual BUG Firefighters Car and Motor Show there is a1956 Ford Fairlane Crown Victoria, a classic American car known for its stylish two-tone paint and sweeping chrome trim. Specifically, the "Victoria" model was a pillarless hardtop coupe—distinctive for having no fixed door frame between the front and rear side windows, giving it a sleek, open look when the windows were down.
If you're at an auto show a handful of identifiers include the "Fairlane" script on the front fender, the distinctive "V" shaped emblem with a crown (a 1956 Fairlane trademark) and the two-tone paint and heavy chrome detailing, common in mid-1950s American automotive design.
The 1956 Ford Fairlane Victoria arrived at a pivotal time in American automotive history, representing the optimistic, forward-looking spirit of postwar America. This model was unveiled in 1955 and named after Henry Ford’s estate, Fair Lane, in Dearborn, Michigan.
Until the introduction of the Galaxie in 1959 this was Ford’s top-tier model which enjoyed an intense rivalry with the Chevrolet Bel Air. The 1956 version featured a new safety focus, including optional seatbelts, a padded dashboard and a Deep-Dish steering wheel to reduce chest injury in a crash under the "Lifeguard Design" safety campaign—pioneering at the time.
The drive train ranged from a 223 cu in (3.7L) inline-6 to a 292 or 312 cu in (4.8–5.1L) V8; offering respectable horsepower for the time. Transmission options included a 3-speed manual, Ford-O-Matic (automatic), and even overdrive.
This is a smart-looking drive from whence I arrived on the scene.
Growing-up in the early 1960s there is a childhood memory of a fascination of all things that went fizz without shaking-up a pop bottle and lifting the crown cap to release of volcano of soda flow.
Sodaburst was an innovative instant ice cream soda mix introduced by Birds Eye in the 1950s and 1960s.Marketed as "the real ice cream soda that makes itself at home in one minute—cold,"it offered a convenient way to enjoy a soda fountain-style treat at home.Each package contained a scoop of ice cream, flavored syrup, and soda fizz; consumers simply added water to create the beverage
Available flavors included black and white (chocolate and vanilla), strawberry, pineapple, and all chocolate . Despite its novelty, Sodaburst was eventually discontinued, likely due to changing consumer preferences and market dynamics.
Seems like all that's left nowadays is Alka-Seltzer tummy and cold remedies...
Pup 'n' Taco was founded by Russel Wendell in 1956 as a southern California drive-in restaurant that served tacos, tostadas, hot dogs, pastrami sandwiches, fries, RC cola, root beer and slushes. The first officially-branded Pup 'n' Taco was opened in 1965 in Pasadena. By 1973 there were 62 locations. Not bad for a privately-owned fast-food enterprise.
In 1984 Taco Bell acquired 99 stores specifically for their prime locations in expensive real estate markets. In relatively short order those locations were closed or converted. The Taco Revolution was not entirely bloodless.
Three stores located in Albuquerque, New Mexico were not part of the sale and remained in business until closing in 2013.
Identification includes trademark features such as the signature "toothy" chrome grille - very distinctive for Buicks of this era. VentiPorts; the three chrome portholes on each front fender identify it as a Buick Super (Roadmasters had four). Sweeping side trim was classic to Buick’s early '50s styling.
The extended rear cabin and high roof line are indicative of those models manufactured specifically as a limousine - and convertible to hearse or ambulance use.
This baby still has the original 6 volt electrical system, straight 8 engine and Dynaflow automatic transmission.
Yesterday was the 250 year anniversary of the US Army.
Happy Birthday!
Aside from a reputation as being an integral part of the finest peace-keeping forces in the world; like any of our armed services the army has mastered the art and science of logistics. This story is but one solitary example of the orchestration of many multiple examples of a carefully choreographed daily routine.
Every day at the United States Military Academy in West Point, New York, a staff of over 200 people cooks and serves over 13,000 meals for the 4,400 Army cadets attending the school.
The cadets eat in historic Washington Hall, named after George Washington. Of the three meals served each day, lunch is the most complex. Students only have 25 minutes to enter the mess hall, complete a series of traditions and customs, and then eat their meal before returning to class.
Traditions weave a rich tapestry into mealtimes at West Point. Freshmen
cadets are entrusted with setting the tables, a seemingly mundane task
that takes on a new significance when catering to hundreds of their
peers. Upperclassmen use this opportunity to engage in a lighthearted
quiz, testing the freshman's knowledge and fostering a sense of
camaraderie within the academy.
This glimpse into the world of military meals reveals a system that
caters to diverse needs. It encompasses the no-frills efficiency of boot
camp feeding, where sustenance is prioritized, and the
tradition-steeped environment of West Point, where meals become woven
into the fabric of the academy experience. Large-scale logistics and
culinary knowledge, seemingly disparate aspects, come together to
contribute to the well-being and readiness of the nation's armed forces.
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