July 19th, 2011

Ringling Bros./Gunther Gebel-Williams Farewell Tour

I don't normally post ads as late as 1990, but I have seen them posted before so I hope it's okay. I have been to the circus only once back in 1981 and Gunther Gebel-Williams' act is really the only thing I remember and I loved it! I thought the cats were amazing and  I didn't really think of animal treatment issues then. Also, I think this sort of fits our unintentionally gay theme because it reminds me of Sigfried and Roy. You gotta admit that outfit is pretty fabulous and the tiger on the left seems to think so, too, or maybe he's just eyeing his junk because he's hungry, in which case this ad also fits with our meat theme! 
Gunther Gebel-Williams paid his final farewell 10 years ago today, which was also my birthday. Bummer. Apparently, hungry tigers were not involved. May he continue to rest in peace. 
For some reason, I can't get hyperlinking to work, so you can read more about his career here: http://www.circopedia.org/index.php/Gunther_Gebel-Williams
Texas Monthly, July 1990


This is not just a piece of meat... this is something a man wants to come home to... something that helps children to grow... something that makes women proud of their meals.

This is a symbol of man's desire, his will to survive. For as old as man's instinct to live is his liking for meat. And to be satisfied in its eating.


American Meat Institute, 1945-50

FYI: The standing rib roast (pictured) is "on its way back, although you may not find it every time you look for it in your store."

Contest Entry: Armour Meats (1960)


At your next coven get-together, be sure to serve luncheon meats on an inverted pentagram with a flaming can of Sterno in the center for impromptu burnt sacrifices.*

*Snarky comments are purely for fun and should not be interpreted as intolerance toward any religious group or practice.  
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Contest entry

I could keep these coming all day:

No parboiling!

So, if I'm analyzing the directions carefully, you have to put this chunk of pig in a covered roaster and -- assuming a 15 lb ham -- steam it in the oven for something over five hours.  Then you peel it, score it, crank up the heat, and brown it.  With cloves and a brown-sugar glaze.

But thank God you don't have to PARBOIL it.

(Good Housekeeping, December 1933.  Dedicated to everyone who's feeling a bit parboiled this week.)

Contest Entry: Meet your new meat friends!

American Meat Institute (and just possibly, the Red Ink Producers' Cartel)

These days, we are meeting new meat friends . . . and liking them.
We are all learning to get the most from the meat we get--and finding, now as always,
"Meat has what it takes."
Remember this, America: Grandchild or granddad, we all need proteins.
All meat has proteins.  Meat proteins are proteins of highest quality.
And isn't eating meat one of your favorite kinds of eating?

Those are short ribs of beef, we are informed.