The story of Earl Holliman’s journey to Hollywood is one of aspiration and perseverance. In 1943, Holliman was 14 years old and adamant about wanting to be a movie star.
Raised in Oil City and Mooringsport, rather than Shreveport as is frequently stated, he traveled via a number of locations before arriving in Hollywood.
He first went to see relatives in Camden, Arkansas, and from there he bused himself to Texarkana. He took a rideshare to Hollywood from there.
Holliman had worked the night shift at a diner close to Barksdale Air Force Base and as a theater usher, so he had saved some money. A serviceman he met at the cafe even gave him a lead on a place to stay, which turned out to be in El Monte, California, a good distance from Hollywood. Looking back on his trip, Holliman acknowledges that it was a dangerous decision that wouldn’t be prudent in the modern day.
DAILY LIFE IN HOLLYWOOD
After his initial try in Hollywood failed, Holliman made a quick trip back home before deciding to serve in the Navy. But his desire to be a movie star never went away. Later on, he went back to Los Angeles to continue his education at the University of California, Los Angeles and the Pasadena Playhouse.
Holliman’s perseverance was rewarded. With parts in “Giant” (1956), “Forbidden Planet,” “The Rainmaker,” and “The Sons of Katie Elder,” he amassed an amazing reel of cinematic credits. Additionally, he gained recognition for his television appearances, most notably in “Police Woman” with Angie Dickinson and in “The Thorn Birds” with Richard Chamberlain and Rachel Ward.
Holliman remembers his Hollywood days fondly, especially his first morning there. Wearing dark glasses and a silk shirt with short sleeves, he strutted in front of Grauman’s Chinese Theatre, wondering if anyone thought he was a celebrity. The naive hopes of youth were present in that moment.
Check out the image below to see Earl Holliman’s current age of 95:
The Great Ketchup Debate: To Refrigerate or Not to Refrigerate?
It can be really confusing to walk through the aisles of our favorite grocery shop and figure out what food items require refrigeration and what doesn’t.
It is reasonable to believe that if a product isn’t refrigerated in stores, it also doesn’t need to be at home. That isn’t always the case, though.
A modest word in fine type can be found on the labels of many products on grocery store shelves if we look closely: “refrigerate after opening.” Sadly, not everyone takes note of this small directive, and even those who do sometimes decide to disregard it. Ketchup is an excellent illustration of this.
The popular ketchup brand, Heinz, actually advises chilling their product as soon as you bring it inside. You may be asking yourself, “But why does ketchup need to be refrigerated when I see bottles of it sitting on the store shelves?” Heinz wants you to know that it’s all for the best, though.
This ketchup conundrum intrigued me, so I decided to look into it directly. I grabbed a bottle of Heinz ketchup from my own kitchen and read the label carefully. And there it was—the warning to “For best results, refrigerate after opening”—subtly printed in small text on the label on the reverse. Thus, the recommendation is clear: refrigeration is advised.
Were you aware that Heinz addressed this issue on Twitter as well? The message on their short tweet said, “FYI: Ketchup goes in the fridge!!!” This tweet grabbed the attention of people all over social media and started a heated debate among ketchup lovers.
Heinz even went so far as to survey people about how they keep their ketchup in storage at home. The outcomes were really intriguing. Of all the people who use ketchup, 36.8% keep it in a cabinet and 63.2% keep it in the refrigerator.
It’s intriguing to learn the motivations behind some people’s decisions to disregard refrigeration recommendations. They contend that ketchup tastes good even when kept at room temperature and that it doesn’t spoil readily. The good news is that you can keep your ketchup fresher for longer by refrigerating it, which will increase its shelf life.
Thus, keep in mind what Heinz suggests if you’re still not sure if you should refrigerate your ketchup. And why not follow the rest of us and store that bottle of ketchup in the refrigerator, nice and cold? It’s a simple method to guarantee that your favorite condiment remains flavorful and fresh.
It’s your time to comment on the ketchup controversy now! Which is better for storing ketchup—in a cupboard or the refrigerator? Let’s continue the conversation and hear about your ketchup preferences!
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