“Field-Testing the New Freeze-Dried Foods for Outdoorsmen,” an article by sophomore Warren Green ’76, campus correspondent for The New York Times, reviewed several products using the new method of food preservation.  Green vetoed Mountain House diced chicken (“The flies loved it, and didn’t seem to mind that it did not resemble chicken or taste like it”) and Rich Moor cottage cheese vegetable salad (“The flavor bore a remarkable resemblance to soap, and everyone…found the odor of the dish offensive”).  But he praised Tea Kettle’s turkey tetrazzini: “the flavoring was subtle and the turkey rehydrated well.”  “As one young camper said,” Green concluded, “’I think the food is quite adequate—maybe even bearable.’”     The New York Times