Tampa Bay Times from St. Petersburg, Florida • 61

i inn i bh I 1 1 1 1 i 1 Section Reporting on family, cultural environment and toDAY's lifestyles March 23, 1972 FACES IN THE SUN i IM 0 Oti ii Li LI yj Marine Mystery Is A Lure 4 )V ft. Ths is another in The Times continuing series which features the men and women who make the Suncoast a special place in which to live. If you know a special person, please let us know. Write to Ron Speer, Box 1121, St. Petersburg, Fla.

33731. '5 3 while, they've got an eye on their line, waiting, hoping, dreaming of the big one. Bob Shilstone is a member of the bridge-fishing fraternity. A longtime member, despite his youth. HE WORKS hard all day, then relaxes at night with a fishing rod and a can or two of beer.

Just as dedicated, just as patient as his catwalk colleagues who have retired and make fishing a fulltime job. "I come out as soon as I can when I get off work, and I stay 'til midnight if the fish are biting," says Shilstone, fishing off Gandy Bridge in Tampa Bay. The bearded construction worker from St. Petersburg tries to get out two or three times a week. His wife, Regina, and their 2-year-old son, Robbie, often join him.

SHILSTONE DOESN'T have a lot of (See FACES, 5-D) By RON SPEER Of Th Tims Staff Lanterns and flashlights twinkle, night after night, from the catwalks along' bridges up and down the Suncoast. TWINKLING FOR fishermen, for whom Florida's sunny days are never quite long enough to quench their angling urge. So out they go at night, this unusual clan whose only tie is their fixation with fishing. All are welcome because the sea is no snob, no bigot, no connoisseur of age, blood lines or bank books. THE RICH fish from the catwalks with fancy rods, expensive reels and glittering lures.

The poor go out with hand lines and cheap bait. They go out for an hour, they go out for the night. If the fish are biting, they never want to leave. They visit with each other, talk about their luck, compare baits and lures. All the eh Staff Photos by Ricardo Ferro Tie other fishermen are really nice people they'll always talk with you! Bob Shilstont Hamburger Standards: lionaire or a very strange person.

Ground beef (hamburgers, meatballs, meatloaf you name it) is The Great American Staple. Without it, millions of homemakers would beat themselves to death with their own rolling, pins so important is' that 98-cent pound of ground chuck. IMPORTANT? YES. Safe? Not necessarily. Controversial? YES, believe it or not.

Controversial because there are no federal standards or state standards on the bacteria in ground meat. Controversial because some say there should be and others say there should not. Microbiologists and sanitarians won't lie to you. They'll agree that there is bacteria in the raw product. And that the process of determining how much is there is complicated by deficiencies in sanitation, operating, handling and storage procedures.

I The Florida Department of Agriculture and Consumer Services has been working on bacteriological sampling of meat in retail outlets and meat packing establishments for nearly two years, according to Dr. W. D. Stallcup, chief of the department's food laboratory. "Enough research has been done to establish some tentative guidelines to assist producers and inspectors." Stallcup says that the USDA (the United States Department of Agriculture) has asked us to publish these guidelines so that others may use them as aids in their research.

The USDA has not committed itself to adopting them." RALPH JOHNSTON, head of the microbiological group of the USDA, says "On hamburger, in our particular case, some guidelines would be of some assistance to the inspector, but it would not help him in his day-to-day work. To make a decision on quality of meat you must do it fast." Thus, for you the consumer, there is little bacteriological protection a5 you reach over the meat counter or grab your hamburger at the handy-dandy drive-in. Fortunately, because hamburger generally is cooked you're not risking a great deal. The controversy over what can and cannot be controlled in the production of ground beef means little if your meat is well cooked. And even at that, most of the bacteria carried in this kind of meat is not of the kind that makes you ill, according to those who know.

CHAMPIONING THE consumer in the mish-mash of pros and cons about regulating hamburger quality is Jerry Ford, national quality control director of McDonald's, who says "Without question it is necessary to set standards on ground beef. We feel the whole industry has been very lax on (See FOOD, 7-D) i A Biting 1 si Question 5. Staff Photo by George Trabant By MICHAEL MARZELLA Of The Times Staff If you don't eat hamburger at least once a week you are either a vegetarian, a mil This is the third in a series on tests The Times made on Suncoast foodstuffs and water for the presence of bacteria that may be harmful to Jiealth. 'Godfather' Tender, Violent MOVIE REVIEW 1 1 51 a. By J.

OLIVER PRESCOTT Times Drama Critic The well-groomed, expensively dressed men sit around their executive table sipping wine and discussing the advantages and possible dangers of adding the sale and traffic of heroin to their list of rackets. Finally the overwhelming advantages persuade them to accept the idea without fear of interference by the politicians and police who sanction their gambling and prostitution crimes because they are acceptable, money-making diversions. "AFTER ALL, we're not Communists," quips their leader. This scene which appears well into the plot of the film, "The Godfather," based on Mario Puzo's best-selling novel and now playing at Loew's, St. Petersburg, is a key to the tone of this 1940s gangster-melodrama.

The Mafia (though the word is never mentioned in the Marlon Brando (left) and former world champion wrestler Lenny Montana look on at the wedding of the Godfathers daughter. beautifully understated performance as the aging Don Corleone and Al Pacino' sensitive portrayal of his son, this visual realization of Puzo's characters gives them considerably more depth than did the novel. Whatever may be said of the literary skills displayed in the book, it is without doubt a superb piece of storytelling. It's an exceptionally good comeback for Brando, who's never really been that far away, in a movie that is now tender, now shockingly violent and often pleasing to the eye. But mainly, "The Godfather" is a good story that makes at least some of the members of the Mafia almost lovable.

Loew's, 3150 Fifth Avenue "The Godfather," screenplay by Mario Puzo and Francis Ford Coppola, based on the novel by Mario Puio, directed by Francis Ford Coppola. The cast: Marlon Brando, Al Pacino, James Caan, Richard Castellano, Sterline Hayden, John Marley, Richard Conte and others. Rated R. Mini-Review The symbols used above indicate there is profanity, sex, nudity and violence in "The Godfather." movie, the allusions to this secret society are inescapably clear) was well on its way toward becoming a highly organized, financially powerful segment of our society its leaders not only acceptable, but respectable. Throughout the film we observe these men and their families.

It's almost a shame to call them racketeers because so often they appear warm and human. They live in posh suburban palaces, but they deal and work in the slums. They are easy with their affections for one another, and equally as easy with their temper and violence. Puzo's novel involves us with their lives, their social amenities, their murders and their personal conflicts and complexities. THE FILM does all of this and more.

Directed by Francis Ford Coppola, one of the writer-collaborators for "Patton" and coauthor with Mario, Puzo of this screenplay, "The Godfather" brings a rich visual texture to the story. Along with Marlon Brando's If.