Fabulous Photos of Anya Phillips During Her Brief Life

Born 1953 in Taiwan, Anya Phillips moved to New York City, where she formed a fake band with Cortez and Duncan Smith in 1977. She had a dominatrix act at CBGB with Terry Sellers. Phillips worked with Cortez to shoot his film Grutzi Elvis in Munich.

In March 1978, Phillips first encountered James Chance and the Contortions, at a Colab benefit for X Motion Picture magazine. Phillips persuaded Maas to open a club, envisioning it as an elegant place called the Molotov Cocktail Lounge. She was to manage the club, but her involvement ended after a dispute with Maas. Instead she went on to manage the Contortions and, for a brief period, Lydia Lunch.

For the Contortions’ debut album Buy, Phillips photographed Sellers wearing an outfit designed by Phillips for the album’s cover artwork. Not knowing how to sew, she designed dresses by tying together strips of cloth. Singer Debbie Harry wore some of Phillips’ creations.

She was also involved in New York City’s late 70s underground film scene, appearing in Amos Poe’s The Foreigner in 1978.

She makes a rare vocal appearance in the recording of the June 1980, James Chance and the Contortions concert in Rotterdam, Holland to introduce the band and as backing vocals on “I Danced with a Zombie” and “Melt Yourself Down”.

Phillips died of cancer in June 1981 in Valhalla, New York, at the age of 26.

Take a look at these fabulous photos to see portrait of Anya Phillips during her brief life.

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November 24 1971: D.B. Cooper Hijacked a Flight for a $200K Ransom, Then Disappeared After Parachuting From the Plane

On November 24, 1971, a man calling himself Dan Cooper (at the time proof of identity was not required by airlines) paid $18.52 in cash for a one-way ticket from Portland to Seattle on Northwest Orient Airlines Flight 305. Onboard the Boeing jet he had a bourbon and soda, smoked cigarettes and gave a flight attendant a note that said he had a bomb. He showed the attendant a case containing wires and red sticks. The plane’s captain was made aware of the hijacker’s demands: $200,000 in $20 bills, as well as four parachutes.

FBI sketches of Cooper, with age progression.

Getting the money and parachutes ready took a few hours, so the flight circled in the air. After making it to Seattle, 36 passengers and two crew members disembarked in exchange for the ransom. The plane, staffed by four remaining crew members — two pilots, a flight engineer, and a flight attendant — then took off for Mexico City. Cooper demanded the jet fly lower than 10,000 feet, at a speed under 200 knots.

While the crew was in the cockpit, Cooper lowered the stairs at the back of the plane and jumped out shortly after 8:00 p.m. The jet continued to Reno, Nevada. As news of the hijacking spread, a reporting mistake rendered the hijacker’s name as D.B. Cooper instead of Dan Cooper. This misnaming entered the public lexicon.

During the hijacking, Cooper was wearing this black J.C. Penney tie, which he removed before jumping; it later provided us with a DNA sample.

After the flight, sketch-artist portraits of the hijacker were created. The FBI described Cooper as “white male, 6’1” tall, 170-175 pounds, age-mid-forties, olive complexion, brown eyes, black hair, conventional cut, parted on left.”

FBI agents collected evidence, including the hijacker’s clip-on necktie and eight cigarette butts, though Cooper hadn’t left his ransom note behind. Agents also undertook ground searches and conducted interviews. More than 800 suspects would come to the Bureau's attention over the first five years of the investigation.

A hijacked Northwest Airlines jetliner 727 sits on a runway for refueling at Tacoma International Airport, Nov. 25, 1971, Seattle, Washington. (AP Photo)

One theory of the case is that Cooper didn’t survive, succumbing either to his jump or the conditions in which he landed. He left the plane during a storm, amid 200 mile-per-hour winds, and might not have been able to deploy his chute. Even if his parachute did open, it was not a type that could be steered. And landing in rough, wooded terrain at night is dangerous, particularly for a man wearing just a suit, loafers, and trench coat.

Law enforcement were in the air following the hijacked flight but didn’t see Cooper’s jump. Some Cooper aficionados have speculated that instead of the flight path the FBI used in its investigation, Cooper actually left the plane while it was on what's been dubbed a “Western Flight Path,” about seven miles farther west. The manhunt therefore might have focused on the wrong area.

In 1980, a boy camping with his family found $5,800 buried on the banks of Washington’s Columbia River. Serial numbers on the bills linked them to the Cooper case. However, the location of this discovery, near Portland, Oregon, was several miles from Cooper’s suspected jump zone of Ariel, Washington.

Part of the money that was paid to legendary hijacker D.B. Cooper in 1971 is shown during an F.B.I. news conference, Feb. 12, 1980, where it was announced that several thousand dollars was found 5 miles northwest of Vancouver, Wash., by Howard and Patricia Ingram and their 8-year-old son Brian on Feb. 10. The couple’s son found the money while on a family picnic. (AP Photo/Eric Risberg)

FBI agents scour the sand of a beach of the Columbia River, searching for additional money or clues in the 9-year-old D.B. Cooper skyjacking case, Tuesday, Feb. 13, 1980, Vancouver, Canada. Brian Ingram, 8, found several thousand dollars of the Cooper money. (AP Photo/Reid Blackburn)

The area was searched but no other evidence was located. No bills from Cooper’s ransom have been discovered in circulation.

Funny Vintage Photographs Show How Classic Movie Stars Celebrating Thanksgiving From the 1950s and 1960s

Thanksgiving is just around the corner for Americans who will celebrate the holiday on the fourth Thursday of November. Before you gobble down the big dinner, feast your eyes on these images of some 1950s and ’60s stars.

Here are 10 Thanksgiving photos from some of the mid-century’s TV and movie icons. Maybe you’ll find inspiration for your pilgrim costume or just get a laugh by seeing stars being goofy around turkeys.

Barbara Bates dressing a turkey.

Debbie Reynolds proves she can cook a turkey.

Esther Williams hunting her dinner.

Doris Day singing to a turkey?

Audrey Hepburn feeds some turkeys.

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Fascinating Vintage Photos Capture Jazz Club Scenes in the Late 1940s

See people dancing and swinging to jazz music in nightclubs in the late 1940s through 12 fascinating vintage photographs below:

Paramount nightclub, London, 1949. (Keystone)

Jazz Club in Windmill Street, London, 1949. (Charles Hewitt)

Jazz Club in London, 1949. (Charles Hewitt)

London Jazz Club on Oxford Street, London, 1949. (Charles Hewitt)

Club du Vieux Colombier in Saint-Germain-des-Pres, Paris, 1949. (Keystone)

Club du Vieux Colombier in Saint-Germain-des-Pres, Paris, 1949. (Keystone)

Paris, 1949. (Dmitri Kessel)

Paris, 1949. (Dmitri Kessel)

Bebop dancing at Club Eleven, 1949. (Topical Press)

Bebop dancing at Club Eleven, 1949. (Topical Press)

Bepop dancing at the Feldman Club, London, 1949. (Popperfoto)

Bebop dancing at Club Eleven, 1949. (Topical Press)

Golden Age of Facial Hair: 45 Cool Photos That Defined Beard Styles of Victorian Men

Beards have been around for as long as humans, but their cultural significance, associations and status has varied hugely throughout the centuries.

The style of keeping facial hair came up in the Victorian period. Men were usually clean shaven prior to the Victorian period. Beards were of different kinds during this period.

During the Victorian era, people who had no beards were not considered to be man enough. Facial hairs became a strong sign of manhood. As the Victorian age advanced they style of beard started changing. The beards become more pronounced as well as bushier.

Men with fashion and style in the Victorian age had to follow the beard style so that they can prove themselves to the society. These men wanted to become an important part of the society by following the current style of the society.

Here below is a set of cool vintage photos that shows what beard styles of men looked like during Victorian era.

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Found Kodachrome Slides of an Iowa High School Girl’s Basketball Team in the 1950s

Janesville is a city in Black Hawk and Bremer counties in the U.S. state of Iowa. It is part of the Waterloo–Cedar Falls Metropolitan Statistical Area. 

Janesville is located on the county line between Bremer and Black Hawk counties, and is bisected by the Cedar River. The city has a total area of 1.49 square miles (3.86 km2), of which 1.44 square miles (3.73 km2) is land and 0.05 square miles (0.13 km2) is water.

A set of Kodachrome slides was found by Steven Martin that shows the girl’s basketball team of a high school in Janesville in the 1950s.

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How to Carve a Turkey by Duncan Hines, 1953

Duncan Hines (March 26, 1880 – March 15, 1959) was an American pioneer of restaurant ratings for travelers. He is best known today for the brand of food products that bears his name.

Duncan Hines carving a turkey at home, Bowling Green, Kentucky, Fall 1953.

Hines worked as a traveling salesman for a Chicago printer, and he had eaten many meals on the road across the United States by 1935 when he was 55. At this time, there was no American interstate highway system and only a few chain restaurants, except in large populated areas. Therefore, travelers depended on getting a good meal at a local restaurant. Hines and his wife Florence began assembling a list for friends of several hundred good restaurants around the country.

The book proved so successful that Hines added another which recommended lodging. In the late 1940s and early 1950s, Hines wrote the newspaper food column Adventures in Good Eating at Home, which appeared in newspapers across the US three times a week on Sunday, Tuesday, and Thursday. The column featured restaurant recipes adapted for home cooks that he had collected during his nationwide travels.

In 1953, Hines published a paperback cookbook named “How to Carve Your Turkey”. This illustrated pamphlet gives instructions for cutting, slicing, and serving a turkey; a recipe for stuffing is included. This vintage cookbook is always a classic cooking reference when it comes to Turkey Day!

“One of the greatest and finest American traditions is Thanksgiving Day, with the traditional Thanksgiving Dinner…and the central figure of the dinner is the turkey.”

“The family and guests gather around the table, admire the bird, join in the prayer of thanks, and settle back in pleasant anticipation of a delicious meal and a good show—the ritual of carving the turkey.”

“When you know how, carving is not difficult, and it is fun to put on the expected show.”

“With those essentials, my friends, and a few simple instructions, I wish you a hearty appetite and a very Happy Thanksgiving.”

Position at the table

Before you start, be sure that the theater of operations is properly arranged. For a right handed carver, the bird’s legs should be to the right and the neck to the left. A Separate smaller platter is very helpful in slicing the leg.

Under-cutting the leg

A broad-tined fork thrust astride the breast bone will give you control of the entire operation. Till the bird slightly away from you and make two cuts in front of and behind the leg and thigh as shown.

Removing the leg

Next, remove the leg by making a complete downward cut between the leg and the body; then, when you grasp the end of the drumstick in the fingers and turn it towards you, it should come off cleanly. Lay the entire leg on the side platter.

Severing drumstick from thigh

To sever the drumstick from the thigh, lay the browned side down so you can see the joint more easily. One clean cut, as shown in the drawing, should be suflicient. After severing, place each piece brown side up on the platter, as they look more appetizing that way.

Removing the wing

Next, remove the wing. Make two V-shaped cuts as with the leg, both above and below the joint. A deep cut, under the wing close to the body will enable you, by turning the knife inward, to reach the joint. Now place the fork under the end of the wing and push out and forward. The wing should then be put on the platter with the leg.

Slicing the drumstick

To slice the drumstick, hold it vertically on the side platter and cut it cleanly into 1/4” slices. Put the slices at the end of the side platter.

Slicing the second joint

The thigh, or “second joint”, is next. Holding it with the fork on the side platter, cut attractive slices about 1/4” thick and put them alongside the drumstick slices.

Slicing the breast

With the fork firmly across the highest point of the breastbone, cut the white meat as shown in the drawing. The angle, across the grain, will permit more uniform slices and the meat will be less likely to crumble. Put the slices on the side platter at the end opposite to the dark meat.

Serving

Many people have decided preferences and the thoughtful host will inquire what they desire and serve accordingly. When no preference is expressed, the helping should be equal parts of light and dark meat. In all cases, a spoonful of stuffing should first be put on the plate. Serve neatly, as appearance aids appetite. Leave room on the late for vegetables. The carver may put on the gravy, or it may be passed to each guest after he has been served. That is a matter of individual preference.

SELECTING THE BIRD isn’t difficult, but here are some tips on getting just the right one for your family. If you can use a turkey under about 13 pounds, a plump hen will be most satisfactory. In turkeys of this size, the hens usually have more meal per pound. If you need a larger bird, a young tom turkey is best, as the larger hens are likely to be tough. You can tell a young turkey by feeling the cartilage at the end of the breastbone—in a young bird it is soft and pliable. In choosing between two turkeys of the same weight, select the shorter bird—it will lose more meat on it. The skin should be smooth and completely free of hair and down. If you are having the market dress your turkey, have them remove the drumstick tendons, which become hard and bony when cooked.

STUFFING—There are about as many kinds of stuffing as them are cooks, but just about all of them start with this simple basic recipe–

4 cups of crumbs (bread or cracker)

1/2 cup melted butter

1 teaspoon salt

Mix lightly with a fork and season to taste.

For a more piquant flavor, add such seasonings as minced onion, sage. chives, sunnier savory, celery seed, marjoram, thyme, poultry seasoning or any combination.

Or add a cup of finely chopped celery or onion—you'll find it will add zest to the dish. Sliced mushrooms are another welcome addition.

I’ve eaten stuffings made of oysters, and in some parts of the country they use peanuts or chestnuts. They really is no limit to the variations. Use your imagination to meet the tastes of your family and with that final word of advice…

DON’T FORGET THE CRANBERRY SAUCE!