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MARTIN MULL 1EOR6E PLIMPTON ON NNEWORNS TOI'BIISWEfI 10N BASEBALL ERIC SEVAREIB ON i AMERICAN SPIRI KUH CHARLES NE!.1IHERI

A lETTER FROM THE PUBLISHER With every issue of Philip Mor- ri.r Magazine, we aim to cele- brate the very best of America- the stories, events, places and, of course, the people that contrib- ute to the character of our na- tion. This recently put us in the enviable position of having to round up some of America's best-known observers and writ- ers for the purpose of celebrating the all-American season of sum- mer. We hope you'll enjoy the result. Marti No summer would be com- plete without at least one back- yard barbeque, and it didn't take long for us to land on the ideal writer to handle the topic. Comedian Martin Mull is prob- ably best known for his appear- ances on television-as a pair of twins on Mary Hartman. Mary Hartman, and as characters in the brave but brief series, Amer- ica 2-Nite and Fernwood 2-Nite. But more to the point, Mull is also the author and host of the Cinemax specials The Hirtory of White People in Amerha, a hilar- ious send-up of middle America that undertakes to explain such overlooked but vital social phe- nomena as white bread, mayon- naise, refrigerator magnets shaped like tiny cookies, and, not least, the backyard barbeque. (The book based on the specials, published by Put- nam in 1985, has gone into a ninth printing, and a sequel is planned for release late this year.) Happily, in "Barbeque & A" Mull avoids the anthropological approach entirely ("I'll leave that stuff to Margaret Mead," he says), and instead provides a practical list of Dos and Don'ts for people planning their own backyard feasts. Speaking of food, last issue's story about chili (not chile) by Larry King provoked a remark- able range of responses, indud- ing one near-proposal of mar- riage, one letter written in the manner of a C.S. Lewis novel, and at least one request that King never write on the topic again. You'll find a sampling of these and other spirited letters in our "PM Notebook" section, beginning on page 19. Any one of America's 60 million smokers who has been made to feel iso- lated by the anti-smoking lobby will certainly find plenty of friendly voices on the pages of Philip Morris Magazine. Also in this issue's Notebook you'll learn about a young fire- man who has taken his dismissal -for smoking on his lunch break-to court; Defense Secre- tary Caspar Weinberger's deci- sion not to ban the sale of to- bacco products at military Tom Boswell comissaries; and a spunky Lon- don-based organization battling for the civil rights of smokers in Great Britain. In the last issue of Philip Morris Magazine Hamish Max- well, Chairman and Chief Exec- utive Officer of Philip Morris Companies, Inc., explained how Frank Gannon one of the U.S. Senate's tax re- form proposals would unfairly burden many consumers, includ- ing consumers of Philip Morris products. In this issue we dis- cuss one of the conditions that makes some kind of tax reform necessary in the first place. According to a Washington- based organization called Citi- zens for Tax Justice, some of America's largest and most prof- itable corporations pay little or no federal income tax, meaning that the rest of us-both indi- vidual taxpayers and companies such as Philip Morris, which do pay federal income tax-have to contribute more than our fair share in order to pick up the slack. As our story shows, CTJ is lobbying hard for changes that will make the system more fair for everybody. Most people know editor and writer George Plimpton as the nation's greatest professional am- ateur. To understand the world of pro football, Plimpton once worked out during pre-season with the Detroit Lions; to ex- plore the world of professional baseball, he played in a post-sea- son all-star game in Yankee Sra- dium. Plimpton also holds the somewhat obscure title of Fire- works Commissioner for New York City, and, as such, is a bona-fide expert on the subject of pyrotechnics. He is author of the best-selling Fireworks: A History and Celebration (Doubleday, 1984, $25). While Plimpton's artide, "Light Up the Sky," celebrates the history and color of this glo- rious summer spectacle, it also brings up an idea that will no doubt sound familiar to readers of Philip Morri.r Magazine-that of unnecessary govemment inter- vention. As Plimpton demon- strates, smoking is not the only pleasure that government has taken an active role in limiting over the years. The good news is that it is still possible in many stares to celebrate American in- dependence, freely but responsi- bly, with spectacular shows of , light against the sky. One of the hottest movies of this summer is Top Gun, the story of young pilots-in-training starring Tom Cruise and Kelly McGillis. We thought it might be interesting to find our what our nation's military flyers are really like. Our editor, Frank Gannon, visited with some of them and came back with our cover story, which describes what goes on-and who goes up-in the wild blue yonder. Two of America's most dis- tinguished commentators round out the summer issue of Philip Morris. Thomas Boswell of The Washington Post is one of the shrewdest observers of profes- sional baseball today. His words, teamed with some of the finest photographs of the games we've seen, comprise our seasonal trib- ute to America's most distinc- tive pastime. And the summer of '86 finds Eric Sevareid, jour- nalist emeritus with CBS News, reflecting on America's past and our hopes for the future. The striking portrait of Mr. Sevareid is the work of Washingtonian Michael Evans, whose credits in- dude service as the official pho- tographer for the White House. We hope that wherever this summer takes you, you'll take Philip Morris Magazine along. Guy L. Smith, Publisher PHILIP MORRIS MAGAZINE/SUMMER 1986 3

o6acco F s Message Is Free Choice Your voice wifl~ky ,eep tke industXya6ve-.- Despite the efarts by various,gm.ups<in many countries to intimidate smokers and make them Eeet~uitty for their_iabit, the tobacco industry is still surviving. in order to insure`that,i;obacco~asari.industry, maintain its position in the future, it is importarit`that all involved .,.. product manufacturers, sales companies, suppflers-_eguipment`manufacturers and growers as well as smokers themselves, do- theiUart in promoting tobacco's message of free choice. W.A. Adams ts~aoirig•_its part to offsethe widespread campaign to treat smoking as a crime insCead-of a custom;-and:brings you the following promotional You, as a tobacca Qwer, orupy an impotant position in promoting tobacco's message. offer with the~,hope that you and your company witt we[come the opportunitX p, , pread -9i W.A. ADAMS COMPANY, INC. P.O. Box 159 • Phone 919/693-71 I 1 Oxford, North Carolina 27565 "'processors and Exporters of Fine Leaf Tobacco Since 1885 it5 fUture. _ Samples Dispatched by Air/Cable Adamsco TELEX 579483 tobacco's message 'and secure_ Items ranging from coffee,mugs_and decals to T-shirts for giveaway or promotion, and alLbearing the copyrighted servicemark of "My Pieasure, My C_hoico", are avaiiabje,in bulk from the North Carolina I'obacco Orawgs Assocfatfod..-a aon-proflt organization. All money from sa[es~oes to-the association. W.A. Adams simply brings you the message - For a free catalog and price list write: FREE CHOICE P.O. Box 19848 Raleigh, NC 27619

H ® y ® The Philip Morris Magazine Summer 1986 Volume 2, Number 1 The Philip Morris Magazine Is distributed compliments of Philip Morris U.S.A. Frank Gannon, Editor Owen Hartley, Art Director Craig Stoltz, Managing Editor Elisabeth Squire, Production Manager David Simpson, Publishing Consultant Guy L Smith, Publisher Mary A. Taylor, Associate Publisher Correspondents Senior Correspondents: V. Buccellato, L Glennie, J. Gillis, G. Powell, D. Nelson, H. Mize. Correspondents: Atlanta: K. Sass; Baltimore: F. Swartz; Boston: J. Keighiey; Charlotte: H. Johnson, J. Jones, F. Rhodes; Chicago: L Scanlon, E. Van Dyke; Cleveland: C. Miller; Dallas: C. Finch, W. Lott; Denver. D. Alford, B. Anderson, J. Gibson; Detroit: B. Hopkins; Hartford: A. Glaeberman; Houston: J. Love; Jacksonville: G. Wren; Kansas City: J. Clary; Los Angeles: M. Maitino, T. O'Hirok; Louisville: D. Ison, B. Kohl, C. Johnson; Miami: G. Burgess; Minneapolis: P. Bainter; Nashville: R. Martindale; New Orleans: J. Paddock; New York: S. Charney, M. Faulk, D. Florio, N. Gold, M. Irish, J. Kochevar, G. Leibstone, A. Miller, J. Nelson, B. Quinby, J. Ramsay, A. Roberts, S. Strausser, S. Weiss; Paterson: P. Gregorio; Philadelphia: J. Chang, J. Chaump; Richmond: G. Choate, J. Frye, R. Moore; St. Louis: J. Petroski; San Diego: C. Evarklou; San Francisco; S. Vasquez, T. Walls; Seattle: J. Henry; Syracuse: J. Bartek. Philip Morris Magazine is published by Philip Morris U.S.A., 120 Park Avenue, New York, New York 10017; Frank E. Resnik, president. Prepared by Saturday Review Magazine. Editorial offlces: 214 Massachusetts Avenue, NE. Suite 460, Washington, D.C. 20002. Copyright © 1986 Philip Morris U.S.A. All rights reserved. Reproduction in whole or in part without written permission is prohibited. Publisher reserves the right to accept or reject any editorial or advertising matter. Publisher assumes no responsibility for the return of unsolicited manuscripts or art. The material is provided for the reader's information and enjoyment only. Philip Morris U.S.A. does not endorse or assume liability for its contents. Publication date: July 15, 1986, © N cm W EMA ® CON © TOP FLIGHT LIGHT UP THE SKY 12 26 PM NOTEBOOK 19 LETTER FROM THE PUBLISHER 3 BARBEQUE & A, BY MARTIN MULL 6 WEATHER OR NOT, BY CHARLES KURALT 10 TOP FLIGHT, BY FRANK GANNON 12 LIGHT UP THE SKY, BY GEORGE PLIMPTON 26 THE BALANCE OF AMERICA, BY ERIC SEVAREID 31 THE SUMMER GAME, BY THOMAS BOSWELL 35 ON THE COVER Navy Figbter Pilot Lt. Brian "Woodie" [Y'ood ® L= PHILIP MORRIS MAGAZINE/SUMbtER 1986 5

3 A R3ElYL Pm A Comedian Martin Mull explains how to keep the kids busy, the neighbors happy and the paramedics away t is conceivable that one may Gve a full and productive life without ever once attending an American back- yard barbecue. Conceivable, but highly unlikely. All across the coun- try from Memorial Day to Labor Day, our skies are filled with a thick layer of briquet smoke and beckoning smells that af- fects our lives as surely as the Van Allen belt. (For the scientifically minded it is interesting to note that this smoky layer actually merges with the Van Allen belt after the first frost of Autumn. Hence the motion currently before Congress to re-name it the "Van Allen/Van Camp's" belt in honor of those savory baked beans. ) It is not simply the idea of eating outdoors that makes the American backyard barbecue unique. Let's face it, people all over the world dine al fizsco-some every night of the year and not by choice. But to equate a Zuzubu tribesman roasting a distant cousin on a spit with "building your own burger" after a hot game of croquet is an empty pursuit. We'll leave that stuff to Margaret Mead. This is not to say that every American backyard barbecue is a laughter-filled gastro- nomic gala. Some are funereal flops. Why? It is my contention that the problem lies in haphazard preparation. You can't just throw a decent barbecue together on a mo- ment's notice. As anyone who's ever run out of Tabasco or simply assumed he had lighter fluid somewhere around the garage will tell you, you can't expect a success without due planning. The following list of Do's and Don'ts is provided to help you in the preparation of your next get-together. I heartily suggest they be prominently posted during the barbecue season. Ideally, they should be memorized, but memorizing is time-consuming and diffi- cult for many-even the President has to re- peat after someone when taking his oath of office. Just stick them on the fridge and you'll be fine. You've probably got those little "fake cookie" magnets. They're perfect for the job. DO DO have a contingency plan in the event that it rains on the big day. There is noth- ing worse than having to schiep the whole shebang into the garage. No one enjoys sit- ting on a stack of snow tires when he eats, and a wheelbarrow makes a lousy salad bowl. DO allow people to bring something if they want. You're not the only person in the world who can make cole slaw, and think of the relief you will feel when you can cross off ` jello mold" on your list without ever having to lift a finger. DO have something for your guests to eat the minute they arrive. Most of them have probably skipped breakfast to "make room" for your feast and a little something at the doorstep is always appreciated. Sug- gestions indude: celery "boats" filled with peanut butter, carrot strips with onion dip, and olives. (Kids always love to try and suck the "red part" out of the olives.) N a ® n 3Y IlATIM RIIIULL 6 PHILIP MORRIS MAGAZINESUMMER 1986

DO top off your potato salad with a slice of green pepper, make those little radish "flowers" and sprinkle it with paprika. People will say, "You shouldn't have gone to so much trouble!" You get to say, "I didn't, really!" But everyone will know that you did. DO tell everyone that your barbecue sauce is "very, very special." Even if it's Paul Newman's or straight from the A & P can, it lends a sense of mystery to the meal and most people can't taste the difference anyway once they start drinking. Now for the all-important "Don'ts": DON'T DON'T put the bottle of sun-block (which happens to look just like the squeeze bottle of mustard) right next to the condiments. Heimlich maneuvers are not pretty to watch and the arrival of paramedics can really throw a wet blanket on your affair. DON'T try something fancy, like salmon. First of all it flakes, sticks to the grill of a Weber, and ends up looking like you carved it with a grenade. Secondly, it attracts every cat on the block and, sure as shootin', someone in the group is allergic to cats and here come the paramedics again. DON'T bother to grill the buns. Even though those little brown lines look pretty, they're just turning your bread into toast and when you go to eat your burger they break instead of chew and all of a sudden you feel fike you're eating a big messy taco at a ball game and you have to arch over like a goose-neck lamp to keep the ketchup off your dothes. DON'T expect that all of your guests eat hamburgers and weiners. Some may be devout vegetarians with almost religious convictions about not making living things into meals. Make sure there's plenty of potato salad and com on the cob for them. DON'T scrimp. All coo often a fizzled barbecue is the result of belt-tightening on the part of the host. For instance, too many people today are taking the "bar" out of barbecue, offering only an ice-filled garbage can of generic soft drinks and a couple of those new "boxes" of warm Chablis. Give your guests at least the variety and selection that they've come to expect on an airplane. Also, an electric bug-zapper may seem like an expensive extravagance but it's well worth it when the flies start descending like Zeroes over Pearl Harbor and a guest picks up the bowl of mayonnaise and asks, "Who wants raisins?" While we're on the subject, don't rely on one badminton birdie to last the fi.ill eight hours. Odds are it will be lodged in the garage downspout after the second serve and you'll have some angry sportsmen on your hands. In short, spend a few bucks and do it right. If this is all too much to remember then I leave you with this thought: An ounce of prevention is worth a pound of potato salad. AIr1ER1CAS BUT BAR3ECYE The following list of some of the best barbeque stops in the nation is adapted from Finger Lickin' Rib Stickin' Great Tastin' Hot & Spicy Barbeque by Jane Butel (Workman Publishing, New York, $4.95). Bernie's Holiday Restaurant Exit 109, New York Quickway (914) 796-3333 Chef Moon Fat drenches ribs in a garlicky sauce, then cooks them in a Chinese smoke cabinet. The Cactus Bar-B-Q 1815 1/2 North Main Junction, Texas (915) 446-2478 The Cactus simmers brisket, ribs and chicken over mesquite coals. Parker's Highway 301 South Wilson, North Carolina (919) 237-0972 Scrumptious ribs pit-cooked in a cider-vinegar and crushed red pepper mixture. The Ground Floor 22837 Chagrin Boulevard Beachwood, Ohio (216) 991-5080 They use Canadian baby back ribs (reputed to be the most expensive and best). Coupe's BBQ & Drinkery 501 Westport Road Kansas City, Missouri (816) 561-2677 Probably the very best Kansas City- style barbeque in the U.S.A. 8 PHILIP MORRIS MAGAZINE/SUMMER 1986

MARTIN MULL'S PERSONAL-STOCK BARBEQUE SAUCE m Good barbeque is an art, not a science, and every chef is due some artistic free- dom. So improvise freely with the recipe below. The only ingredient absolutely for- bidden, for reasons that ought to be obvious, is anything you can buy in a su- permarket that says "Genuine Hickory- Smoked Flavor" on the label. PV ~ t t N r _ in _ L - ~ _ _ _ 12 ounces ketchup 8 ounces tomato puree Ii4 cup cider vinegar 2 tablespoons Worcestershire 3 tablespoons diced onion 2 tablespoons diced tomatoes 2 tablespoons diced green pepper 1/z cup brown sugar 1 teaspoon garlic salt 1 teaspoon black pepper 1 teaspoon chili powder one pinch cayenne a flick or two of Tabasco 0 Combine the above ingredients in a kettle, heat the concoction until it starts spluttering, then cover and simmer for 20 minutes. If the stuff gets too thick, which it probably will, thin with a splash or two of your favorite brew (or, if you prefer, water). For best results brush on the sauce while it's still warm, and keep dousing the meat as it cooks. This not only seals in natural juices, it gives you something chefly to do while the briquets do all the work. PHIllP MORRIS MAGAZINE/SUMMER 1986 9

WEATHER OR NOT ell, the sun was shining a few min- utes ago, but now it looks like there's a big storm coming. Mark Twain, remarking on American weather, said one time that he sat in one place and counted 136 different kinds of weather inside of twenty-four hours. That may be an exaggeration. When it comes to the weather, Americans do tend to exaggerate. So, when we decided to do a national weather survey, we sought out only ex- ceptionally truthful individuals like my friend Roger Welsch, a Nebraska tree farmer and keen observer of Nebraska weather. KURALT: When the real dog days come, it does get hot in ~ Nebraska. ~ ROGER WELSCH: I don't t think there's any place hotter ~ than Nebraska in the summer. ~ Down here by the river, just not ~ too far from us, it'll get so dry ~ that the catfish will come up ~ here to the house and get a A drink at the pump. Yep, really. ~ Yeah. And a lot of the farmers ~ around here will feed their ~ chickens cracked ice so they ~ won't lay hard-boiled eggs. Well you may laugh, but the ~ hot weather leads to tragedy ~ sometimes. Kendall Morse re- ~ members what happened in ~ Maine. ~ KFNDALI. MORSE Oh, it was E so hot here in Maine last sum- met mer that one day-it was right Q, in the middle of corn season, a that corn was almost ripe-and ~ it got so hot that the corn k scarted to pop, and it poPped -t and it went all over the place. ~ And there was a herd of cows ~ right next to that comfield and When it comes to summer weather, some folks just can't stick to the facts they looked up and they saw that popcom coming down like that. And cows are not very bright, of course. They thought it was snow, And every one of them idiot cows stood there and froze to death! You can toss a froieo hamhurger up in the air, and when ll comes dowu it`s cooketl well done. For Maine, of course, that was a hot day. Here's a Hoosier weather report from Charles Porter. CHARLES PORTER: It was so hot one day in Odon, Indiana, you could take a frozen ham- burger patty out of the freezer, toss it up in the air, and when it came down it was cooked well done. But you had to be careful and not toss it up too high. If you did, it came back down bumed. {Chuckle.r} We went to Arizona in mid- summer to ask Jim Griffith how he and his neighbors are holding up. JIM GRIFFITH: It does get a little bit warm. Joe Harris says it usually gets so hot and dry in the summertime that he's got to prime himself before he can spit. And the dog's sort of wan- dering around at midnight try- ing to find some shade to lay down in. It does warm up a lit- tle bit, but you get used to it. It's been known, especially in this part of Arizona, to get so dry that the trees will follow the dogs around. That's dry, all right. But right Welsch's wife has to run their well through a wringer this time of year to get enough water to cook with. And the river gets low, of course. WEISCH: They talk about frogs that would grow up to be three and four years old without ever having learned how to swim. And they'd have to, in the schools, you know, get little cans and put holes in the bot- tom and sprinkle water so that kids could see what it was and wouldn't panic the first time they saw it rain. They tell about one farmer who's out plowing one day and it started to rain, and the first drops that hit him shocked him so that he passed out. And to bring him to, they had to throw two buckets of dust in his face! What rain they get in the Great Plains comes all at once, eight or ten inches in one day and that's it for the year. Every farmer has a little lane out to the highway and the rains on the plains fall mainly on the lanes. WELSCH: Like this road of mine, there's some holes out here you can run set lines in and catch fish out of the road. And there's a farmer who talked about finally having to walk into town, because his wagon wouldn't get up his lane. So, he had to walk into town to get some groceries, and he found this huge puddle out in the middle of the road. And there was a nice hat floating around in the center. So, he reached out with his foot and kicked in this hat, and there was a guy's head under it. So, he got down on his hands and knees and he said, "Are you all right, stranger?" guess so. I'm on horseback." {Laugh.r} Wherever you got puddles like that, of course, you get mosquitos. I thought we had big mosquitos back home in North Carolina. My grandfather told me he saw a couple once the size of crows, and heard 'em talking about him. One of the mosquitos said, "Shall we eat him here or take him with us?" The other one said, "Well, we better eat him here. If we take him with us, the big guys will take him away from us." What surprised me was to learn that they grow mosquitos bigger than that out West. JiM GRIFFITH: They get rea- sonably good-sized, not so big that you can't shoot 'em down with a scattergun. You know, you don't have to take a rifle to 'em, but they get pretty good- sized. But the really big ones are up in southern Nevada. There was one, I remember, it was in the papers at the time, there was one that come in to Nellis Air Force Base up there, and they filled it up with high-octane fuel before they realized that it had the wrong markings on it. And- KURnLT [laughing): That was a big mosquito. GRIFFITH: That was a good- sized mosquito, yeah. That was pretty good-sized. I should mention again I'm not sure all these stories are true. Americans do lie sometimes. There was a fellow down home with such a reputation for lying that he had to have a neighbor come in to call his hogs. But if these aren't true stories, they're about as true as any other weather reports you'te likely to hear. 9 there in Nebraska, Roger And the guy said, "Well, I

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