European Stars And Stripes (Newspaper) - September 27, 1967, Darmstadt, Hesse                              \ Soucy Sally s a girdled the plumage May be new but at a fetching 63, Sally Rand remains amazingly unchanged. By Stratton l Douthat a staff writer ally Rand is alive and hiding be Hind a fan in  this bit of Graffiti scrawled on the Wall of a Miami restaurant tells Only half the Story. Sally also hides behind Bubble As she performs nightly at the Coconut Grove  saucy 63, Sally is still packing them in at an age when most exotic dancers have traded in their a strings for girdles. But there definitely Are no girdles in evidence As she dances in Anatomy of burlesque a musical re vue playing at the playhouse. There s a certain reverence when Sally performs. The boys in the front Row stars in respectful silence As she tiptoe through her routine under a Blue Light to the strains of Debussy Sclair de  Sally a charming Green Eye blonde terms her act a portrayal of a Graceful Bird in the  while her definition is open to debate she is anything but a Wootchie Wootchie dancer by modern standards. When the House lights go Down former act an indefinable dignity pervades the stage As Sally glides through he numbers. As she flutters her fans she does at times resemble a Graceful Bird albeit a skimp ily dressed one. Sally s 34-24-35 figure still would utmost women to shame and she keeps her weight at a trim 115  fact anybody who saw her in 1933 might think he was dreaming if he caught her act today. Not Only has Sally remained relatively unchanged her Actis exactly the same As it was in 1932 when she invented the fan dance an coined the phrase the Rand is quicker than the  s the same Sally says. Same music same fans and  Sally works 40 weeks a year. Theresa of the time she stays at Home in Glendora calif., with her son Sean 19,and her 86-year-old Mother. She invested heavily in Californi areal estate years ago and does t have to dance for a living anymore. I still do it because it s my life she says i just could t imagine not  Ann Landers dear Ann Landers 1 just read the letter from the Wom an who was angry because he Mother in Law kept nagging her to try for a girl i am 15years old and my Mother had the same p r o b1emfive sons and no  was t her m o t h e r-in-1 a w who nagged her twas my a t h e r. My Mother did t mind though. She took a Chance at the age of 49 and Here i am a girl 1 am sure if i had been a boy she would have loved me just As much but needless to say she was thrilled. My father was the happiest Man in Michi Gan. Please print my letter Tor All women who can t make up their minds. This letter might help them decide Dolly dear doll at 49 your Mother was t taking much of a Chance Honey. The world record for having a baby late in life is 53, and there s som doubt about the authenticity of the lady s birth certificate. But your Mother must be quite a woman one for the books 14 you might say my hat is of to her. Dear Ann Landers we Are having a Little trouble with our five year old daughter. She has always been Friendly and affectionate. This is a Good trait we feel but lately she has been overdoing it. She hangs on peo ple climbs on their laps pats their faces and kisses  night we had guests. The child climbed on the Lapof a woman she had never seen before and said you Are so pretty i love  at that Point 1 asked her to get off the woman s Lap. The woman said of she in t bothering  her  Why does my daughter be have this Way and How can 1 break her of the habit when Idon t get the cooperation of guests 1 need your help. 1 Amnot handling this problem Well and 1 know  Short dear . First you mus learn Why your child feels the need to climb on people an kiss strangers. Usually such youngsters do not get enough affection at Home. When you Tell your child to Stop hanging on people and the adult says she in t bother ing me you should say Well she s bothering me. Wedon t permit this sort of  then insist that the youngster do As you say. Dear Ann Landers please dome a big favor. My parents gave me a Beautiful Church wedding. They spared no expense to make it elegant. I received some Lovely gifts. Like All brides i was ver Busy before the wedding and then i got Busy after the wed Ding. Somehow i did t get around to writing thank you notes or the wedding gifts. Seven years have passed an whenever i see people who sent me gifts i feel a Little ashamed of myself. Please print my name Anklet these folks know that i do appreciate the wedding presents and i am sorry 1 did not write to them and let the know. Thank you. Regretful dear re this space is not message Center. But i m glad you wrote because i Nave message for you and for every other Lazy Slob who neglects today thank  every person who sent a gift somehow found the time and Energy and Money to select something just for you. If you can t stir yourself to let that person know you received the gift you Are woefully lacking in common everyday decency. 1967. Publishers new paper Syndicate the stars and stripes to View York a pie in the sky plus martinis and filet1 1 mignon is big business. Airline food service today is a far cry from the spartan Box lunch in the Early Days of commercial aviation. �u11 i estimated that airlines in the Western world serve More than 135 million meals aloft annually at a Cost of More than $280 million. An executive for a firm which produces aluminium foil pan Sand covers for the air transport Industry says airlines Are among the most prodigious feeders in the country. He noted that institution Magazine s listing of the top 400 volume feeders in the . Includes several major airlines one of which lants jus a a cd volume of $46.6 million another which ajl i i a volume of 27 million and a third ranking 90th with Zug million. In addition three major organizations with both flight Kitchen Sand ground operations Are leaders in the Field of catering to air lines. Two of them each prepared More than 9 million in flight meals for Domestic and International airlines. Cost to the airlines of individual meals ranges from $1.15 fora coach Section dinner to More than $10 for a fancy first class recast Wimch Mihi Tacui a everything from hot canapes and cocktails to Steak with All the Trimmi Iii a Rich dessert Cham pagne and an after dinner drink. S the business of feeding tens of thousands of travellers every Day has resulted in the building of huge kitchens at major airports. Kiss Haj Ope ates what ? Cas the world s la Gestin flight feeding Kitchen under one  t 15lll4che"iisss c8 and loads More than 10 000 meals day.5? 196 i.v8ed 1 12 000, punds of  Tea bags and More than 1 million pints of milk. In spite of predictions not Long ago that Jet speeds would eliminate the need for in flight feeding there is no evidence that the current trend will be reversed. Technologists talked about aircraft that could zoom from air port to Airport so fast there would t be time for a sonic burp. Let alone a Complete meal service. Airline officials feel this i unrealistic because supersonic aircraft will be practical for Only very Long runs. Time differentials in widely separated ports of departure an arrival Don t take into consideration the passenger s stomach c1oc& Competition is the keynote of airlines services since no Typ of mechanical equipment remains exclusive very Long thus it is the extras such As food and drink service that the airline scan promote. 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