In 1968, George Lazenby, now 85, was cast as James Bond in On Her Majesty’s Secret Service, taking over a role made famous by Sean Connery. Unfortunately, Lazenby struggled to fit into the iconic character, partly due to poor advice he received. As his fame dwindled, he shifted focus to family life, ultimately facing tragedy with the loss of his son to a malignant brain tumor in 1994.
The James Bond franchise began in 1963 with Dr. No and has since become a cultural phenomenon, featuring numerous films and actors over the decades. Sean Connery, who portrayed Bond in five films between 1962 and 1967, grew weary of the role. In a 1965 interview with Playboy, he expressed his disinterest, stating he was “sick of this Bond thing”, and found the constant association with the character monotonous.
When Connery stepped away, producers faced the daunting task of finding a successor. Lazenby, then a 29-year-old unknown actor from Australia, caught their attention after appearing in commercials for Fry’s chocolate spread. His persistence and charm helped him land the coveted role. Lazenby even spent his last savings on a tailored suit that had originally belonged to Connery.
Upon auditioning, he boldly introduced himself by saying: “I heard you’re looking for James Bond”, and was subsequently offered the part. However, upon the release of On Her Majesty’s Secret Service, reviews were mixed, and comparisons to Connery overshadowed Lazenby’s performance. Notably, critic Gene Siskel remarked that Lazenby lacked the suave confidence of his predecessor.
Despite the criticism, Lazenby was presented with a $1 million contract for six more films, but his manager advised against it, suggesting he pursue other opportunities. This decision led to Lazenby being “blacklisted” in Hollywood, with a reputation for being difficult to work with.
After a brief career in film and television, Lazenby shifted to a more private life. He married Christina Gannet in 1971, and they had two children. Tragically, their son Zachary battled a brain tumor for eight years before passing away at 19, leaving Lazenby “devastated”. Gannet shared on social media that losing Zachary was a profound sorrow for them both.
Following his son’s death, Lazenby divorced Gannet and later married Olympic tennis champion Pam Shriver, with whom he has three children. Now, Lazenby reflects on his life and cherishes his role as a father, stating: “The real successes in my life are my children”. Remember Lazenby’s portrayal of Bond? Share your thoughts on his legacy!
Pay attention to this date from now on. It’s not an ordinary expiration date. After working for years and years in grocery stores, I see that most people just randomly buy eggs without really noticing this detail
For me and I’m sure many other egg lovers, there’s a certain satisfaction in cracking an egg. Eggs are always on my menu, whether I’m making a simple fried rice dish for dinner or a fluffy omelet for morning. I usually purchase them from the store, packed in those familiar boxes, but sometimes I acquire them at the farmer’s market. As time went on, I came to understand that cracking the codes on these boxes is a necessity rather than just an interest.
Have you ever wondered what the numbers on an egg carton meant when you looked at them? Even though those numbers appear to be some sort of code, once you know what they stand for, they are quite simple to comprehend. So, let me to clarify, shall we?The Julian Date is the birthday of your egg.First, there is the three-digit code, which appears to be made up of a random assortment of digits. The Julian date is a reference to the precise day of the year that the eggs were packaged. There are 365 days in a Julian calendar. For example, the code 001 indicates that the eggs were graded on January 1st if you observe it on the carton. A 365 code denotes December 31st. Seems very straightforward, doesn’t it?I can still clearly remember my initial experience with this. As I was examining an egg carton in my kitchen, I had the impression of Sherlock Holmes cracking a case. “Well, these eggs date back to March 15th,” I mused to myself, feeling somewhat smug. It’s similar like having the password to a select group of ardent egg enthusiasts.The Source of Your Eggs: The Packaging Plant CodeYou might see a code next to the Julian date that starts with the letter “P.” This is the plant code, and it tells you where the eggs were processed. In the event that eggs are recalled, this information is quite helpful. Knowing the plant code can help you determine whether the recall applies to your particular carton. It is a minor detail, but it makes a big difference in guaranteeing the safety of the eggs you eat.Why This Is Important. I know you’re probably wondering why any of this matters. What use does it serve to know the plant code and the Julian date? Alright, let me clarify this for you.Due to salmonella infection, there was a massive egg recall a few years ago. I had bought a few cartons from the supermarket, so I can remember it like it was yesterday. I wondered if the eggs in my refrigerator were among those being recalled, and I started to panic. But then I recalled the Julian date and the plant code. When I looked around and saw they were safe, I sighed with relief.
Eggs Lose Their Freshness and Expiration Over Time
The way the eggs are handled to ensure freshness is another crucial aspect of these standards. As long as they are stored properly, eggs can be consumed up to 30 days after the date they were packaged. This is where the Julian date comes in handy.After I come home from the supermarket, I’ve developed the habit of looking up the Julian date. It resembles a little ceremony. I take note of the date, conduct a quick arithmetic calculation, and keep track of when to use them up. It’s an easy way to make sure I always have fresh eggs, which makes a big difference in the dish’s flavor.Safety and Quality: More Than Just DatesTo ensure that you receive the tastiest eggs, there’s more to it than just knowing the Julian date and plant code. If you’re looking for anything specific, you may also search for additional markings on the carton, such the USDA grade shield and the terms “pastured” or “organic.”The fact that eggs with the USDA grade mark have undergone quality inspection and meet specific requirements is another benefit of purchasing them. The best eggs, grade AA, have solid yolks and thick whites, making them ideal for poaching or frying. Even though Grade A eggs are marginally less solid than Grade AA eggs, they are still excellent for baking and cooking.
Pastured and Organic EggsIf you enjoy eggs from hens that are allowed to roam freely, you might want to search for phrases like “pastured” or “organic.” Chickens that are fed organic feed and do not receive antibiotics are the source of organic eggs. Eggs without cages are produced by hens that are free to roam around and consume real food, which enhances the flavor of the eggs.Allow me to explain how, for me, all of this information came to be. During a Saturday morning, I made an omelet. I reached for the egg carton, saw the Julian date printed on it, and was relieved to see that the eggs had only been packed a week before. They were flawless and fresh. I broke off a few and placed them in a bowl; their rich, orange yolks suggested that they were fresh.I continued whisking the mixture after adding some milk, salt, and freshly ground pepper. I cracked the eggs into the skillet after melting a dollop of butter and allowing it to froth. After the omelet rose beautifully, I folded it and topped it with the cheese and sautéed mushrooms. Because the eggs were so fresh, I’m confident that the omelet turned out to be the greatest I’d made in a long time.
Try to decipher the codes the next time you are holding an egg carton. Knowing the Julian date and the plant code is more than just information; it is a guarantee of the quality and safety of the eggs you eat. You may improve your egg talents by knowing what those numbers represent, whether you’re scrambling eggs in the morning or baking a cake in the evening.As it turns out, it’s a fun but tiny part of the culinary experience. Who wouldn’t want to have breakfast and learn something new?
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