During the 1950s, some states started programs to tattoo children’s blood types onto the left side of their torsos.
The program was called Operation Tat-type and was implemented in some states with the goal of making it easier to give transfusions after an atomic attack. The tattoos could act as a fast way of finding an immediate source of blood for transfusing into the critically injured. To today’s eyes, it seems impossibly awful to put a child in that position, but, in the first few years of the 1950s, as the US was entering the Korean War and the Cold War was at its height, some officials viewed it with a much fonder eye. Children and adults alike lined up to do their part and get themselves typed and tattooed.
The idea was brought to the US by an AMA physician, Andrew Ivy. While he was testifying at the Nuremberg trials after World War II, he observed that some Nazi SS members had their blood type tattooed on their bodies.
When Ivy got back to Chicago, he brought the idea with him as a way of dealing with the rapidly dwindling blood supply that was a side effect of the Korean War.
That way, if the Soviet Union decided to start attacking targets in the US, there would be a ready blood supply to help treat those who were suffering from the radiation sickness that follows a nuclear attack.
If you want to read more, go here:
https://www.mentalfloss.com/article/573101/operation-tat-type
Our Taco Potato Salad is a new take on an old-summer classic. It's got a Tex-Mex twist, with all your favorite taco tastes, like black olives and tortilla chips! The editors at the Test Kitchen loved this, and we bet your family will too! So the next time you're grillin' up burgers or hot dogs, change it up with our scrumptious potato salad recipe!
- 3 pounds white potatoes
- 2 cups mayonnaise
- 1 (1.25-ounce) packet taco seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup sliced scallions
- 1 (2.25-ounce) can sliced black olives, drained
- 2 cups coarsely crushed ranch-flavored tortilla chips
- Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes or until fork-tender. Drain and let cool slightly.
- Meanwhile, in a medium bowl, combine mayonnaise and taco seasoning; mix well.
- Cut potatoes into ½-inch chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve.
