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The Early History of 5 Spy Agencies

Most intelligence agencies in the U.S. government were formed to solve specific problems, or evolved from preceding organizations. There wasn’t always an FBI, for example. Before its founding, there was the Bureau of Investigation, whose members were drawn from the Secret Service. Most agencies operate in blackout conditions, and it takes a lot of work to uncover the details. National security journalism is cumulative, and reporters were crowdsourcing long before the word existed. With that in mind, here are first-mentions of spy agencies in the New York Times.

1. The Secret Service

Though it's no longer considered part of the intelligence community, the Secret Service was actually the first intelligence agency of the United States. The first mention of the “Secret Service Division” of the Department of the Treasury was on September 18, 1865. In a round up of dispatches concerning courtroom proceedings, fallout from “the rebellion,” sanitation reform, and pardons, is the mention of a “secret service division of the Solicitor's office,” which has been informed “of the arrest of several persons engaged in counterfeiting.” (The men arrested: Jokes, who first escaped apprehension by leaping from a train; and Tobias C. Eckert, who did not.)

The United States Secret Service doesn’t get its first feature story until April 11, 1874. The lead sentence: “Of the thousands who daily traverse Broadway in the vicinity of Bleecker Street, few, if any, are aware of the close vicinity of an institution whose ramifications, extending from Maine to California, and from Minnesota to Texas, carry terror and defeat into the ranks of outlaws, whose secret haunts no other organization in the land could reach or break up.” The piece never really settles down, though a few interesting bits of early Secret Service slang are introduced: counterfeiters are part of “the profession.” Groups of counterfeiters are called “gangs.” To be “pulled” means to be arrested. Fraudulent bills are called “queers.” When a “shadow” trails a suspect, and is certain that the suspect is carrying queers, he “gives the office” (or: makes a signal) to other agents to make an arrest. Counterfeiters are broken into four groups: “dealers,” who make the deals but never carry the “goods”; “boodle-carriers,” who keep the counterfeit money on their person; “shovers,” who move the money from the boodle-carrier to the buyer; and “engravers,” who are the rarest and most talented of the bunch.

Also given in the story is the address of Secret Service headquarters: “No. 56 Bleecker Street, near Crosby.” So much for secrecy.

2. The National Security Agency

The NSA, whose purview concerns signals intelligence, is the successor to the dysfunctional Armed Forces Security Agency. (Gen. Walter Bedell Smith, who rebuilt and strengthened the CIA, was also responsible for restructuring and creating the NSA.) There are few agencies in the government as successfully secretive as the NSA, once known as the Bureau of Ships when money needed to be allocated, and once informally called No Such Agency (because it didn’t officially exist), and whose members “never say anything.”

Its first mention in the New York Times is on December 4, 1954, in a short piece noting the upcoming trial of Joseph S. Petersen, an ex-Agency employee who allegedly stole classified material. The NSA is given no explanation—only a name—and even the most eagle-eyed reader of the Times should have been baffled by the heretofore unmentioned and entirely unknown federal agency. Weeks later, it is described only as “a communications monitoring service.” The following month, when the employee is given 7 years in prison, hints of the NSA’s purpose are given in Times coverage. The material stolen concerned “communications intelligence activities of the United States and foreign governments.” The documents contained “the secret code of the Dutch Government and an analysis of the movement of North Korean personnel,” as well as “a Chinese telegraphic code.” Petersen claimed to have taken the sensitive documents to better prepare for a course he was teaching at the NSA.

3. The National Reconnaissance Office

The U.S. Air Force and Central Intelligence Agency founded the NRO in 1961 as a joint project. Its existence was so secret that even its letterhead was classified until 1995. Its first mention in the New York Times was in 1977, in an article describing the bitter infighting of the Carter White House over the possible creation of an “intelligence czar.” (Similar to the position Nixon pushed for as a way of getting J. Edgar Hoover out of the way, and similar to the Office of the Director of National Intelligence that was created in 2004.) The National Reconnaissance Office is here described, alongside the NSA, as providing “the nation’s basic communications, electronic and satellite intelligence.” It’s noted that the NRO falls under the aegis of the Secretary of Defense. That isn’t much to go on, but it’s something.

Readers of the Washington Post would have been better informed, as the agency had first been revealed in those pages in 1973 under the headline “A $1.5 Billion Secret in the Sky.” It wasn’t until 1985 that the New York Times got serious about the National Reconnaissance Office, when journalist James Bamford described the agency in great detail.

4. The National Geospatial-Intelligence Agency

The National Imagery and Mapping Agency was formed in 1996 to give spies and soldiers a better view of the battlefield. Its first mention in the Times was late the following year, when Tim Wiener revealed that the agency “makes pictures and maps from space.”

By 2003, NIMA was a serious player in the spy game, and got a name change to reflect its importance—the National Geospatial-Intelligence Agency. Like the CIA, NSA, and FBI, it became a “three-letter agency.” (Yes, the hyphen is probably cheating.) The NGA first appeared in the New York Times that year, where its evolving mission was described: “The military is moving away from paper maps toward digital versions that combine all sorts of intelligence, from physical features, like the soil composition of a mountainside, to the precise location of intercepted cell-phone conversations.” The agency’s role in the wars in Afghanistan and Iraq was also noted, including its ability to provide real-time “three-dimensional building-by-building maps of Baghdad.”

5. The Central Intelligence Agency

The National Security Act of 1947 was a sweeping reorganization of the national security apparatus of the United States. Among its provisions included the establishment of the U.S. Air Force, the formation of the National Security Council, creation of the Department of Defense, and the founding of a Central Intelligence Agency. As written in the act, the CIA sounds like a fairly modest organization. It is charged with advising the National Security Council and evaluating intelligence. Its powers are actually constrained; the act specifically prevents the CIA from having any “police, subpoena, law-enforcement powers, or internal-security functions.” But there is a provision to “perform such other functions and duties related to intelligence affecting the national security as the National Security Council may from time to time direct.” Not long after, they’re successfully launching coups d’état in Guatemala and Iran. (The only two successful coups ever initiated by the CIA.)

The Company first appeared in the New York Times in 1949, in a review of the book “Strategic Intelligence for American World Policy.” The author of the book describes the legal foundation of the CIA, and criticizes lawmakers for not giving the Director of Central Intelligence enough power, particularly with regard to overseeing the other members of the intelligence community. In many ways, the book seems prescient. Fifty-five years later, the same debate was ignited concerning the position of the Director of National Intelligence, which was established in 2004 and inherited oversight of the intelligence community.

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Sponsored by Byzantium Security International

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Food
The History Behind Why We Eat 10 Dishes at Thanksgiving
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Halloween is for candy comas, and on Independence Day we grill, but no holiday is as completely defined by its cuisine as Thanksgiving. No matter what part of the country you're in, it's a safe bet that at least a few of the below dishes will be making an appearance on your table this week. But what makes these specific entrees and side dishes so emblematic of Thanksgiving? Read on to discover the sometimes-surprising history behind your favorite fall comfort foods.

1. TURKEY

A roasted turkey on a platter.
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Turkey has become so synonymous with Thanksgiving that most of us probably imagine the pilgrims and Wampanoag tribe of Native Americans chowing down on a roast bird in 1621. Although we don't know the exact menu of that first Plymouth Colony feast, a first-person account of the year's harvest from governor William Bradford does reference "a great store of wild turkeys," and another first-person account, from colonist Edward Winslow, confirms that the settlers "killed as much fowl as…served the company almost a week." However, culinary historian Kathleen Wall believes that, although turkeys were available, it's likely that duck, goose, or even passenger pigeons were the more prominent poultry options at the first Thanksgiving. Given their proximity to the Atlantic, local seafood like oysters and lobsters were likely on the menu as well.

As the holiday grew in popularity, however, turkey became the main course for reasons more practical than symbolic. English settlers were accustomed to eating fowl on holidays, but for early Americans, chickens were more valued for their eggs than their meat, and rooster was tough and unappetizing. Meanwhile, turkeys were easy to keep, big enough to feed a whole family, and cheaper than ducks or geese. Even before Thanksgiving was recognized as a national holiday, Alexander Hamilton himself remarked that "No citizen of the U.S. shall refrain from turkey on Thanksgiving Day." The country followed his advice: according to the National Turkey Federation, 88 percent of Americans will eat turkey in some form on Thanksgiving Day—an estimated 44 million birds!

2. STUFFING

Pan of breaded stuffing.
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Stuffing would have been a familiar concept to those early settlers as well, although their version was likely quite different from what we're used to. We know that the first Plymouth colonists didn't have access to white flour or butter, so traditional bread stuffing wouldn't have been possible yet. Instead, according to Wall, they may have used chestnuts, herbs, and chunks of onion to flavor the birds, all of which were already part of the local fare. Centuries later, we're still stuffing turkeys as a way to keep the bird moist through the roasting process and add extra flavor.

3. CRANBERRIES

Dish of cranberry sauce.
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Like turkeys, cranberries were widely available in the area, but cranberry sauce almost certainly did not make an appearance at the first Thanksgiving. Why not? The sugar reserves the colonists would have had were almost completely depleted after their long sea journey, and thus they didn't have the means to sweeten the terrifically tart berries.

So how did cranberries become such an autumnal staple? For starters, they're a truly American food, as one of only a few fruits—along with Concord grapes, blueberries, and pawpaws—that originated in North America. They grow in such abundance in the northeast that colonists quickly began incorporating cranberries into various dishes, such as pemmican, which mixed mashed cranberries with lard and dried venison. By the Civil War, they were such a holiday staple that General Ulysses S. Grant famously demanded his soldiers be provided cranberries for their Thanksgiving Day meal.

4. MASHED POTATOES

Bowl of mashed potatoes.
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Potatoes weren't yet available in 17th-century Plymouth, so how did mashed potatoes become another Thanksgiving superstar? The answer lies in the history of the holiday itself. In America’s earliest years, it was common for the sitting President to declare a "national day of thanks," but these were sporadic and irregular. In 1817, New York became the first state to officially adopt the holiday, and others soon followed suit, but Thanksgiving wasn't a national day of celebration until Abraham Lincoln declared it so in 1863.

Why did Lincoln—hands full with an ongoing war—take up the cause? Largely due to a 36-year campaign from Sarah Josepha Hale, a prolific novelist, poet, and editor, who saw in Thanksgiving a moral benefit for families and communities. In addition to her frequent appeals to officials and presidents, Hale wrote compellingly about the holiday in her 1827 novel Northwood, as well as in the womens' magazine she edited, Godey's Lady's Book. Her writing included recipes and descriptions of idealized Thanksgiving meals, which often featured—you guessed it—mashed potatoes.

5. GRAVY

Plate of turkey and potatoes covered in gravy.
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Despite a dearth of potatoes, it's likely that some type of gravy accompanied the turkey or venison at the earliest Thanksgiving gatherings. The concept of cooking meat in sauce dates back hundreds of years, and the word "gravy" itself can be found in a cookbook from 1390. Because that first celebration extended over three days, historian Wall speculates: "I have no doubt whatsoever that birds that are roasted one day, the remains of them are all thrown in a pot and boiled up to make broth the next day." That broth would then be thickened with grains to created a gravy to liven day-old meat. And, if Wall's correct, that broth sounds suspiciously like the beginning of another great Thanksgiving tradition: leftovers!

6. CORN

Plate of corn.
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Corn is a natural symbol of harvest season—even if you're not serving it as a side dish, you might have a few colorful ears as a table centerpiece. We know that corn was a staple of the Native American diet and would have been nearly as plentiful in the 17th century as today. But according to the History Channel, their version would have been prepared quite differently: corn was either made into a cornmeal bread or mashed and boiled into a thick porridge-like consistency, and perhaps sweetened with molasses. Today, we eat corn in part to remember those Wampanoag hosts, who famously taught the newcomers how to cultivate crops in the unfamiliar American soil.

7. SWEET POTATOES

Bowl of mashed sweet potatoes.
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In the midst of so many New England traditions, the sweet potatoes on your table represent a dash of African-American culture. The tasty taters originally became popular in the south—while pumpkins grew well in the north, sweet potatoes (and the pies they could make) became a standard in southern homes and with enslaved plantation workers, who used them as a substitution for the yams they'd loved in their homeland. Sweet potato pie was also lovingly described in Hale's various Thanksgiving epistles, solidifying the regional favorite as a holiday go-to. More recently, some families further sweeten the dish by adding toasted marshmallows, a love-it-or-hate-it suggestion that dates to a 1917 recipe booklet published by the Cracker Jack company.

8. GREEN BEAN CASSEROLE

Plate of green bean casserole.
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Beans have been cultivated since ancient times, but green bean casserole is a decidedly modern contribution to the classic Thanksgiving canon. The recipe you love was whipped up in 1955 by Dorcas Reilly, a home economist working in the Campbell's Soup Company test kitchens in Camden, New Jersey. Reilly's job was to create limited-ingredient recipes that housewives could quickly replicate (using Campbell's products, of course). Her original recipe (still available at Campbells.com), contains just six ingredients: Campbell's Cream of Mushroom soup, green beans, milk, soy sauce, pepper, and French's French Fried Onions. Her recipe was featured in a 1955 Associated Press feature about Thanksgiving, and the association has proven surprisingly durable—Campbell’s now estimates that 30 percent of their Cream of Mushroom soup is bought specifically for use in a green bean casserole.

9. PUMPKIN PIE

Slice of pumpkin pie.
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Like cranberries, pumpkin pie does have ties to the original Thanksgiving, albeit in a much different format. The colonists certainly knew how to make pie pastry, but couldn't have replicated it without wheat flour, and might have been a bit perplexed by pumpkins, which were bigger than the gourds they knew in Europe. According to Eating in America: A History, however, Native Americans were already using the orange treats as a dessert meal: "Both squash and pumpkin were baked, usually by being placed whole in the ashes or embers of a dying fire and they were moistened afterwards with some form of animal fat, or maple syrup, or honey." It's likely that Hale was inspired by those stories when pumpkin pie appeared in her culinary descriptions.

10. WINE

Two glasses of wine.
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Chances are good that a few glasses of wine will be clinked around your table this November, but did the pilgrims share a tipsy toast with their new friends? Kathleen Wall thinks that water was probably the beverage of choice, considering that the small amount of wine the settlers had brought with them was likely long gone. Beer was a possibility, but since barley hadn't been cultivated yet, the pilgrims had to make do with a concoction that included pumpkins and parsnips. Considering the availability of apples in what would become Massachusetts, however, other historians think it's possible that hard apple cider was on hand for the revelers to enjoy. Whether or not the original feast was a boozy affair, cider rapidly became the drink of choice for English settlers in the area, along with applejack, apple brandy, and other fruit-based spirits. New England cider thus indirectly led to a less-beloved Thanksgiving tradition: your drunk uncle's annual political rant. Bottoms up!

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Big Questions
Why Do the Lions and Cowboys Always Play on Thanksgiving?
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Because it's tradition! But how did this tradition begin?

Every year since 1934, the Detroit Lions have taken the field for a Thanksgiving game, no matter how bad their record has been. It all goes back to when the Lions were still a fairly young franchise. The team started in 1929 in Portsmouth, Ohio, as the Spartans. Portsmouth, while surely a lovely town, wasn't quite big enough to support a pro team in the young NFL. Detroit radio station owner George A. Richards bought the Spartans and moved the team to Detroit in 1934.

Although Richards's new squad was a solid team, they were playing second fiddle in Detroit to the Hank Greenberg-led Tigers, who had gone 101-53 to win the 1934 American League Pennant. In the early weeks of the 1934 season, the biggest crowd the Lions could draw for a game was a relatively paltry 15,000. Desperate for a marketing trick to get Detroit excited about its fledgling football franchise, Richards hit on the idea of playing a game on Thanksgiving. Since Richards's WJR was one of the bigger radio stations in the country, he had considerable clout with his network and convinced NBC to broadcast a Thanksgiving game on 94 stations nationwide.

The move worked brilliantly. The undefeated Chicago Bears rolled into town as defending NFL champions, and since the Lions had only one loss, the winner of the first Thanksgiving game would take the NFL's Western Division. The Lions not only sold out their 26,000-seat stadium, they also had to turn fans away at the gate. Even though the juggernaut Bears won that game, the tradition took hold, and the Lions have been playing on Thanksgiving ever since.

This year, the Lions host the Minnesota Vikings.

HOW 'BOUT THEM COWBOYS?


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The Cowboys, too, jumped on the opportunity to play on Thanksgiving as an extra little bump for their popularity. When the chance to take the field on Thanksgiving arose in 1966, it might not have been a huge benefit for the Cowboys. Sure, the Lions had filled their stadium for their Thanksgiving games, but that was no assurance that Texans would warm to holiday football so quickly.

Cowboys general manager Tex Schramm, though, was something of a marketing genius; among his other achievements was the creation of the Dallas Cowboys Cheerleaders.

Schramm saw the Thanksgiving Day game as a great way to get the team some national publicity even as it struggled under young head coach Tom Landry. Schramm signed the Cowboys up for the game even though the NFL was worried that the fans might just not show up—the league guaranteed the team a certain gate revenue in case nobody bought tickets. But the fans showed up in droves, and the team broke its attendance record as 80,259 crammed into the Cotton Bowl. The Cowboys beat the Cleveland Browns 26-14 that day, and a second Thanksgiving pigskin tradition caught hold. Since 1966, the Cowboys have missed having Thanksgiving games only twice.

Dallas will take on the Los Angeles Chargers on Thursday.

WHAT'S WITH THE NIGHT GAME?


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In 2006, because 6-plus hours of holiday football was not sufficient, the NFL added a third game to the Thanksgiving lineup. This game is not assigned to a specific franchise—this year, the Washington Redskins will welcome the New York Giants.

Re-running this 2008 article a few days before the games is our Thanksgiving tradition.

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