Broadcasting (Oct - Dec 1950)

Page scan 00013 from Broadcasting

Record Details:

Title:
Broadcasting
Date:
Oct - Dec 1950
Publisher:
Broadcasting Publications Inc.
Volume:
Broadcasting Telecasting (Oct - Dec 1950)
Leaf #:
00013
Language:
English
Subjects:
Radio Periodicals, Broadcasting -- United States -- Periodicals
Collection:
Broadcasting & Recorded Sound
Format:
Periodicals
Contributor:
Library of Congress, MBRS, Recorded Sound Section
Sponsor:
Library of Congress, Motion Picture, Broadcasting and Recorded Sound Division
Coordinator:
Media History Digital Library
Description:
This trade paper began in 1931 with a focus on radio, but as the TV industry expanded in the post-World War II era, the paper increasingly became devoted to television (even the title changed to BROADCASTING TELECASTING). Developments in technology, policy, advertising, and programming were covered. The paper's advertisements and articles reveal the intricate relationship among sponsors, stations, program suppliers, and station representatives -- the industry's term for middle-men who represented numerous local stations in negotiations with national sponsors. The success of particular stations or programming choices are frequently trumpeted in BROADCASTING'S advertisements -- always with the goal of selling more of something, such as a film program or a station's spot advertising time. -- Eric Hoyt, 2014
Date Added:
June 13, 2024
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Less than meets the eye... r There's less eatin meat on a steer (or lamb or pig) than meets the eye. That's one of the reasons the Missus may look with jaundiced eye at the meat-man when he quotes her a price on a pound of steak, or chops or roast. She's thinking of what the packer is paying for a pound of cattle on the hoof; what she's really buying is pretty near all eatin meat! Fact is, only half of a lamb is meat, and only about 10% of that meat is loin lamb chops. Only about two-thirds of a porker is meat and lard. Only a little more than half of a steer is beef, and only 8% of it is sirloin steak. Remember, too, when the retailer buys his sides of meat, he is buying stew meat, shanks and shoulder roasts as well as fancy steaks and roasts. And there's always some trimming to do before he puts the cuts in the counter. Next time you eye a meat animal, look for the eatin parts and we believe you'll agree that the meat industry is doing a job when it moves meat from farm to table at a lower service cost than almost any other food. AMERICAN MEAT INSTITUTE Headquarters, Chicago • Members throughout the U. S. BROADCASTING • Telecasting October 2, 1950 • Page 7