I see your point there, Frank. They will need all that extra free shelf space they've so thoughtfully created, in order to accommodate all the various varieties of that peasant food for the paisanos.
(Cue up the "Can-Can" song!)
Part of the company biography of Chef Hector Boiardi: ....He later learned more restaurant skills as an immigrant in Paris and London. On May 9, 1914, at the age of 16, he arrived at Ellis Island aboard La Lorraine, a ship of French registration.
With American troops engaged in battle overseas, the comforts of home were much appreciated. Chef Boyardee meals were an essential part of soldiers’ rations during the war.
Beginning in 1942, the Chef Boyardee plant in Milton, Pennsylvania began operating 24 hours a day, seven days a week to keep up with production demands. When they weren’t busy with production, Chef Boyardee employees could be seen marching through the streets of Milton during patriotic parades that inspired wartime support. Banners that read “Keep ‘em flying! Keep ‘em rolling! Keep ‘em well-fed!” conveyed the pride the employees took in their critical role.
In 1946 employees gathered for a celebration in Milton as Hector Boiardi was awarded The Gold Star, one of the highest honors a civilian can receive, in honor of the company’s wartime efforts.