Buckshot Bear

1947 Golden Circle cannery opens. By the mid-1940s, the pineapple industry was well-established in Queensland. To provide marketing and financial stability, a cooperative was formed to finance the building of a cannery. Golden Circle Cannery was opened at Northgate in 1947. The company was originally called Queensland Tropical Fruit Products, using “Golden Circle” as a brand name. Over 900 growers originally bought shares in the cooperative. Excess fruit produced at any time of the year could be canned, evening out fluctuations in production and demand and providing stability for the industry. The Queensland Government was so enthusiastic about the new enterprise that it sent the future Queen Elizabeth 500 cases of canned pineapple to celebrate the occasion of her marriage in London. Golden Circle’s first products were canned pineapple and jams. In 1948 the company began to produce canned paw paw, pineapple jelly, citrus cordials and tropical fruit salad. In the 1950s pineapple juice and other fruit juices were introduced, with canned beetroot marketed nationally from the 1960s. And, of course, it was important to keep in shape, so you could enjoy dieting with the unsweetened “Dietetic” products. Advertising for the brand consistently took a recipe approach, encouraging housewives to use pineapple in cooking. In the 1950s it was all about keeping your man happy, with headlines like “Lure those man-eaters with pineapple promise”. It even promised to save marriages, saying “Golden Circle helps you hold your man with this perfume”. Advertising regularly appeared in the Australian Women’s Weekly and the magazine did much to support the company. Pineapple, fresh and canned, had been featured in many previous recipe competitions but, in the early 1960s, the pineapple recipes that emerged from the Leila Howard kitchen specified Golden Circle pineapple rings, crushed pineapple or pineapple pieces. Golden Circle became an unlisted public company in 1992. In 2003 the Cannery Board bought the rights to The Original Juice Company in Griffith NSW. This proved to be an unsound investment and in 2007 Golden Circle was forced to sell 35% of the organisation to a US equity company, the first sale of shares to anyone other than the growers. In 2008, Golden Circle became wholly owned by Heinz. Australian Food Timeline

Motor Cycle - Indian Scout, 600 cc V-Twin, Hendee Manufacturing Co, Springfield, Massachusetts, United States of America, 1923 The Museum's Indian motor cycle a 1923 Scout bought new in Adelaide. Museums Victorian Collection

Hey guys how did my homemade banana pudding turn out?

She's talkin' about her football team

Eltham Barrel Victoria, German Restaurant.

I have always hated Brussel sprouts, they are dirty, smelly, vial little stink bombs

Were these concrete laundry tubs a thing in America?

Notes of life 1 - I'd kill for a Nobel Peace Prize. 2 - Borrow money from pessimists -- they don't expect it back. 3 - Half the people you know are below average. 4 - 99% of lawyers give the rest a bad name. 5 - 82.7% of all statistics are made up on the spot. 6 - A conscience is what hurts when all your other parts feel so good. 7 - A clear conscience is usually the sign of a bad memory. 8 - If you want the rainbow, you got to put up with the rain. 9 - All those who believe in psycho kinesis, raise my hand. 10 - The early bird may get the worm, but the second mouse gets the cheese. 11 - I almost had a psychic girlfriend, ..... But she left me before we met. 12 - OK, so what's the speed of dark? 13 - How do you tell when you're out of invisible ink? 14 - If everything seems to be going well, you have obviously overlooked something. 15 - Depression is merely anger without enthusiasm. 16 - When everything is coming your way, you're in the wrong lane. 17 - Ambition is a poor excuse for not having enough sense to be lazy. 18 - Hard work pays off in the future; laziness pays off now. 19 - I intend to live forever ... So far, so good. 20 - If Barbie is so popular, why do you have to buy her friends? 21 - Eagles may soar, but weasels don't get sucked into jet engines. 22 - What happens if you get scared half to death twice? 23 - My mechanic told me, "I couldn't repair your brakes, so I made your horn louder." 24 - Why do psychics have to ask you for your name 25 - If at first you don't succeed, destroy all evidence that you tried. 26 - A conclusion is the place where you got tired of thinking. 27 - Experience is something you don't get until just after you need it. 28 - The hardness of the butter is proportional to the softness of the bread. 29 - To steal ideas from one person is plagiarism; to steal from many is research. 30 - The problem with the gene pool is that there is no lifeguard. 31 - The sooner you fall behind, the more time you'll have to catch up. 32 - The colder the x-ray table, the more of your body is required to be on it. 33 - Everyone has a photographic memory; some just don't have film. 34 - If at first you don't succeed, skydiving is not for you. 35 - If your car could travel at the speed of light, would your headlights work?

Long gone for sale now down here

1927 The chop picnic explained Although we can find references to “chop picnics” as early as 1923, the idea was still novel enough in 1927 to require an explanation. In that year, “Corinella” described the chop picnic in her column in the children’s pages of The Sun News-Pictorial: It’s a picnic really only instead of wasting half the morning cutting sandwiches and buttering bread, you simply buy some chops at the butcher’s, take a loaf of bread, some butter, knives and a box of matches. When you’ve got a good fire burning, grill the chops on the red coals. Cut a pointed stick, poke it through the chop, and then cook it. When it’s beautifully done, and smelling delicious, pop it on some bread and butter and eat it the best way you can. When you’re finished you are certainly a little choppy round the mouth, but you’ll vote it the best chop you’ve tasted. In her book Bold Palates, food historian Barbara Santich has written at length about the chop picnic. As Santich explains, the practice of grilling meat on a stick suspended over a campfire already had a long history in colonial times. She quotes a detailed description from Louisa Meredith, from her 1850 book My Home in Tasmania. Here I was initiated into the bush art of ‘sticker-up’ cookery, and for the benefit of all who ‘go a-gypsying’ I will expound the mystery. The orthodox material here is of course kangaroo, a piece of which is divided neatly into cutlets two or three inches broad and a third of an inch thick. The next prerequisite is a straight clean stick, about four feel long, sharpened at both ends. On the narrow part of this, for the space of a foot or more, the cutlets are spotted at intervals, and on the end is placed a piece of delicately rosy fat bacon. The strong end of the stick-spit is now stuck fast and effect in the ground, close by the fire, to leeward; care being taken that it does not burn. The bacon on the summit of the spit, speedily softening in the genial blaze, drops a lubricating shower of tich and savoury tears on the leaner kangaroo cutlets below, which forthwith drizzle and steam and sputter with as much ado as if they were illustrious Christmas beef grilling in some London chop-house under the gratified nose of the expectant consumer. The meat, more often, was not kangaroo but mutton chops – a staple, along with damper and tea, of the bushman’s meal. While the practice was long established, the earliest use of the term chop picnic that I can find refers to an event proposed for the Girl Guides in Victor Harbour in 1923. “All who attend the festivity bring a chop or cutlet and so on,” the local paper reported. “And the girls are to be taught how to cook in the open similar to the Boy Scouts.” In following years, there are a many references to organised excursions featuring a chop picnic for groups such as the Guides, the Y.W.C.A. and church youth fellowships. But the idea of grilling a chop in the great outdoors had growing appeal, with organised events (not always in the bush) to support charity. By the 1930s, the chop picnic had made it into the social pages, when a British baroness and cookbook author visited the colonies: One of Lady Sysonby’s anticipated pleasures during her short visit to Sydney is a “chop picnic” in which she will participate with Mrs. Hubert Fairfax on Saturday. Their busy day will include a visit to Koala Park, and in between they will draw up their car in some bushy spot, light their own fire, and grill chops on a griller. “I know it should be a green stick,” Mrs. Fairfax said, “but a grill iron is easier.” (Sydney Morning Herald, 17 January 1936) The Macquarie Dictionary’s Australian Word Map section suggests the term may have persisted for longer in South Australia than elsewhere. Even in the 1930s – and certainly through the 1940s and ’50s – most of the references to chop picnics are in South Australian newspapers, with Victoria coming in a distant second. By the 1960s, the South Australians are almost the only ones not to have universally adopted the term barbecue.

HMAS PERTH - 1941