Let’s take you back to 1969: Jack LaLanne was on every afternoon, followed by the very dashing Galloping Gourmet. We know him today as Graham Kerr, and in my mind’s eye, I can still see him flitting about the kitchen. On this day, he was making Poulet Basquaise – Basque Chicken.
Jack LaLanne – he used to tow a ship as a feat of prowess