-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Merchants are the main drivers of "daylight time". See my other
 DD> reply about following the money.

 JW> I see no evidence of that. How would merchants benefit?

 DD> Longer evenings give people more time to go shopping, to
 DD> restaurants, or to other events, boosting the local economy.
 DD> (Remember, follow the money!)

 JW> It might help golf courses but it certainly hurts drive in movie
 JW> theatres. I don't see it having any effect on indoor activities like
 JW> shopping or dining.

Colour TeeVee and cheap motels have just about done for drive-in movie
venues in USA. There are barely any drive-in movie theaters left. 

Despite some claims to the contrary, drive-in movie theaters in the 
United States are not making a comeback.

That being said the last original drive-in theater on Route 66 
(Litchfield Skyview Drive-In) which opened in 1950 is still hanging on.
But it's an anomaly.

 JW> So I googled "Is there an economic boost from Daylight Savings
 JW> Time?" and the lead article on the top of page one was from
 JW> PNC Financial Services a bank holding company active in retail
 JW> lending who had done market research on the matter:

 JW> "Does Daylight Saving Time Affect the Economy? ... its impact on the
 JW> economy is ultimately inconclusive (says) PNC economist Kurt Rankin
 JW> ... It would be hard to attribute any gains or losses economically
 JW> to Daylight Saving Time because there are so many other potential
 JW> variables.

 JW> Some Daylight Saving Time proponents argue that increased daylight
 JW> in evening hours provides more time for consumers to shop. Rankin
 JW> says there is no current evidence to support that claim but
 JW> businesses most likely to benefit from an extra hour of daylight in
 JW> the evening would be those offering products or experiences for
 JW> outside recreation. Outside of those select retailers ... the effect
 JW> of Daylight Saving Time on businesses is unnoticeable.

 JW> Operational hours are set by the clock, not the amount of light.
 JW> They are uniform year round,"

So, it makes to sense to futz with forward and backward with the time
keeping.
 
 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Toasted Steakhouse Sandwich
 JW>  Categories: Copycat, Sandwiches, Beef, Cheese, Steak
 JW>       Yield: 5 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried Swordfish Steaks on Garlic Toast
 Categories: Seafood, Curry, Greens, Vegetables, Breads
      Yield: 4 servings
 
      2 tb Ghee or olive oil
      1 tb Madras curry powder
      2 ts Sweet paprika
  1 1/4 ts Coarse sea salt
    1/2 ts Black pepper
      4    (8 oz ea) swordfish steaks
      1 sm Bunch mustard greens; abt 6
           - oz, stemmed, torn in big
           - bite-size pieces
     10 oz Grape or cherry tomatoes
      1    Ciabatta loaf or baguette;
           - sliced
      1 lg Garlic clove; peeled
      1    Lemon; in wedges
 
  Heat the ghee or oil in a large cast-iron skillet over
  medium-high heat until melted. Stir together the curry,
  paprika, salt and pepper. Pat the swordfish dry, and
  season on both sides with the spice mixture. Cook one
  side of the fish without moving it, until it is golden
  and releases easily, about 3 minutes.
  
  Flip the fish, add the greens and tomatoes (on the
  vine), scattering evenly over the top of the fish. Cover
  with a lid, reduce the heat and cook over medium heat
  until greens are wilted, tomatoes have burst and fish is
  just cooked through but still very moist, 4 to 5
  minutes.
  
  Meanwhile, toast the bread: While warm, rub each piece
  vigorously with the garlic clove.
  
  Remove the fish from the heat and serve immediately,
  with toasted garlic bread, spooning the juices from the
  pan over each portion. Squeeze lemon over the top.
  
  TIP: Some cast-iron skillets come with a matching lid,
  which is useful for making the skillet operate a bit
  like a mini stove-top oven, cooking evenly and basting
  the food with flavor and steam. If you don't have one,
  use a lid from another pan, or two layers of thick foil,
  folded at the center and large enough to cover your pan.
  
  by Sarah Copeland
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Of all noises, I think music is the least disagreeable." -- Samuel Johnson

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