The Rag

The Rag was an underground newspaper published in Austin, Texas from 1966-1977. The sixth member of the Underground Press Syndicate, and the first underground paper in the South, The Rag was one of the most important of the Sixties underground papers, known for its unique blend of radical politics, alternative culture, and humor. According to historian and publisher Paul Buhle, The Rag was "one of the first, the most long-lasting and most influential" of the Sixties underground papers and Laurence Leamer, in his 1972 book The Paper Revolutionaries, called The Rag "one of the few legendary undergrounds."

Early history

The Rag first hit the streets in Austin on October 10, 1966.Thorne Dreyer and Carol Neiman were the original editors of the paper. (They were called "funnels" in keeping with the paper's democratic structure.) The Rag was closely associated with SDS and played a major role in bringing together the anarchist-leaning New Lefties and Austin's rich countercultural community, helping to merge them into a major political force.

Rag

Rag or rags may refer to:

Common meanings

People

Arts and entertainment

Other uses

See also

Ragú

Ragú /ræˈɡuː/ (known as Raguletto in Oceania, Finland and South Korea) is a brand of Italian-style sauces and condiments owned by Mizkan, except in the United Kingdom and Ireland where it is owned by Symington's, a private label food manufacturer.

It is not directly related to the Italian sauce ragù, which is meat based. The Ragú brand was first sold in 1937 and is currently the best selling U.S. brand of pasta sauce. Ragú was acquired by the Lipton and Bestfoods companies before merging with the Unilever portfolio, prior to its sale to Mizkan.

The Ragú pasta sauce line consists of smooth Old World Style sauces, Chunky sauces, bold Robusto! sauces, as well as organic and light pasta sauces. While most well known for selling jar packaged pasta sauce, Ragú also has a line of pizza sauces.

In its first several decades, Ragú advertising and sales broadened the appeal of Italian-American food in the United States, with slogans like "That's Italian!" and "Ragú brings the Italian out in you!" Americanized Italian cuisine is now the most common "ethnic" cuisine served in U.S. households, followed by variations of Americanized Mexican cuisine.

Ragù

In Italian cuisine, ragù (pronounced [raˈɡu]) is a meat-based sauce, which is commonly served with some pasta. The Italian gastronomic society l'Accademia Italiana Della Cucina has documented fourteen recipes.

The common characteristic among the recipes is the presence of meat and all are to be used as sauces for pasta. Typically they include ragù alla bolognese (Bolognese sauce), ragù alla napoletana (Neapolitan ragù), and ragù alla Barese (sometimes made with horse meat).

In the northern Italian regions, ragù is typically a sauce with meat, often minced, chopped or ground, and cooked with sauteed vegetables in a liquid. The meats are varied and may include separately or in mixtures of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, as well as offal from any of the same. The liquids can be broth, stock, water, wine, milk, cream, or tomato, and often includes combinations of these. If tomatoes are included, they are typically limited in quantity relative to the meat. Characteristically, ragù is a sauce of braised or stewed meat that may be flavored with tomato, to distinguish it from a tomato sauce that is flavored with the addition of meat.