In 1972, Roger Mandingo, a University of Nebraska professor, got a grant from the National Pork Producers to develop a technology that bound small "unmarketable parts of the animal" into something that looked more appetizing.
this gave birth to the McRib almost a decade later.
Oh Well, I'll Keep Eating 'Em Anyway. --RoadDog
Being an account of some things I'm interested in, what I'm doing, and reflections on my past, especially music.
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