The federal government doesn’t stray too far from a few familiar topics when it comes to its agenda: the economy, health care, national defense, immigration, reproductive rights. But for roughly a decade not long ago, good graphic design was a national priority—and the story of how it became one is a forgotten chapter of design history.
In the 1970s, good design became federal policy.
Source: Nixon, NASA, And How The Federal Government Got Design
Maintaining consistent quality at each location — a hallmark in the era before chains guaranteed predictability for drivers across the country — despite the dizzying scope of the menu was made possible by the enormous Howard Johnson’s commissary system, which produced, froze, and distributed much of the food to individual restaurants, where franchisees strictly adhered to the minutely detailed preparations laid out in the “Howard Johnson Bible.” For nearly a decade, the commissaries were overseen by the famed French chefs Pierre Franey and Jacques Pépin, who were hired by Johnson in 1960 from Le Pavillon, one of the great fine-dining restaurants in New York at the time.
Source: The Last Howard Johnson’s in the Universe – Eater
The world of bluefin tuna, while diminishing, is a lens into the culture and ethics of fishing; it also reflects a nation’s history. Within all this, of course, are two questions: First, how did this fish go from being low-grade cat food to the most expensive fish in the world? And why can’t we stop eating it?
Source: Bluefin Tuna Is the Most Coveted Fish in the Sea — and It’s Nearing Extinction