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By Root 859 0

New York moneymen bought Candler out for $25 million. But it was Woodruff’s son Robert, workaholic company boss for nearly sixty years, who made Coca-Cola a global colossus. A shrewd marketer, Woodruff promised every American in uniform during World War Two “a bottle of Coca-Cola for five cents wherever he is and whatever it costs the company.” At General Dwight Eisenhower’s request, Woodruff opened bottling plants on major fronts (sixty-four in all) and supplied “soldier-technicians” to keep the Coke flowing. Needless to add, millions of vets came home with a thirst for it.

By the time Woodruff died in 1985, Coke had flown in a space shuttle. But more important, it had soared to number one in the world. To document this long, colorful climb to the top, the company opened the World of Coca-Cola in 1990 in—where else?—Atlanta.

* * *

The banquet succeeded: the ribs and choicest fat pieces of the bullocks, excellently well barbecued, were brought into the apartment of the public square, constructed and appointed for feasting; bowls and kettles of stewed flesh and broth were brought in for the next course, and with it a very singular dish, the traders call it tripe soup…The dish is greatly esteemed by the Indians.

—WILLIAM BARTRAM, TRAVELS OF WILLIAM BARTRAM, DESCRIBING A BARBECUE IN THE ALACHUA INDIAN TOWN OF CUSCOWILLA, FLORIDA, 1773

SHRIMP-STUFFED CHERRY TOMATOES

MAKES ABOUT 6 DOZEN

These popular hors d’oeuvre are easy, attractive, and accommodating because they can be made several hours ahead of time and refrigerated until serving time. It’s best to use cherry tomatoes the size of a Ping-Pong ball; smaller ones are difficult to stuff, larger ones messy to eat. Note: The best implement to use for hollowing out cherry tomatoes is a melon baller no more than three-fourths of an inch in diameter. The easiest way to fill them is to squirt the shrimp mixture through a pastry bag; no metal tip is needed because the opening at the bottom of the bag is just right. Tip: If you have a food processor, chunk the cheese, shrimp, and scallions and whiz in a food processor along with all remaining ingredients for about a minute or until smooth, scraping the work bowl at half-time.

4 pints cherry tomatoes of uniform size, washed and patted dry

One 8-ounce package light cream cheese (Neufchâtel), at room temperature

6 ounces shelled and deveined cooked shrimp, finely chopped (see Tip above)

2 large scallions, trimmed and finely chopped (white part only)

2 tablespoons mayonnaise (use “light,” if you like)

1½ tablespoons finely snipped fresh dill

2 teaspoons prepared horseradish

2 teaspoons fresh lemon juice

¼ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

1. Using a sharp knife, slice ¼ inch off the stem end of each tomato, then remove a sliver from the bottom so that the tomato will stand straight without wobbling. Using a small melon baller no more than ¾ inch across or the smallest spoon of a measuring spoon set, scoop out the cherry tomatoes, leaving walls about /8 inch thick. Discard what you’ve scooped out; it’s mostly seeds and water. Stand the cherry tomatoes upside down on a baking sheet lined with several thicknesses of paper toweling.

2. While the tomatoes drain, combine all filling ingredients in a small bowl, beating until smooth. Taste for salt and pepper and adjust as needed. Note: If you have a food processor, mix the filling as directed in the Tip given above.

3. Fold the top of a medium-size plastic pastry bag down about halfway, then spoon the filling into the bag. Smooth the top of the pastry bag back into place, then twist to seal and force the filling to the bottom. Turn the cherry tomatoes right side up.

4. Squirt the shrimp filling directly into the hollowed-out cherry tomatoes, swirling it up on top. Transfer the tomatoes to a second large baking sheet freshly lined with paper toweling, and set uncovered in the refrigerator until ready to serve.

5. Pass the shrimp-stuffed cherry tomatoes with cocktails or set out on a party buffet.

PICKLED SHRIMP

MAKES