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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (April 13, 1973)
Cello program scheduled "Song of the Source,” a composition for cello and piano by University graduate Ray Friedman, will be one of the works performed Monday evening by cellist David Chin burg in the School of Music Recital Hall. Beginning at 8 p.m., the senior recital will also include a Chaconne by Vitale, Beethoven’s Sonata No. 1 in C Major. Debussy’s Sonata for Cello and Piano, and Bart ok’s Rumanian Folk Dances. Jacquie Helin, a senior, will accompany on the piano. Friedman, who writes and broadcasts a radio program for the School of Music heard weekly on KWAX, KOAC, and other stations, composed the cello ON CAMPUS FANNY PANTS New Shipment Just Arrived. Lime, Red, Navy, Sizes 8-16. Spec. Price H95 piece in January and February. “I wanted something lyric,” he said, “something that would exploit the way the cello can sing. I had seen David play and knew what he could do. One day I was hit with a melody, a pattern. It was more simple, yet more lucid, than anything I had written before. I was afraid because the melody sat there and said, ‘Look, Ray, you’ve already written me down so yQU can’t take it back. You’re going to do something with me.’ ” “And against my will almost, this thing which was too simple in one sense, much too out of the way from what I do generally, made me work with that material and build a piece out of it.” The one-movement piece isseen by the composer as a dialogue between the very lyric and the gestic, a clash between them, and their eventual melding. The title refers to “a multiplicity of things. It has to do with a certain feeling I went into the piece with,” said Friedman, “my discovering musical resources within myself, but also family, the place you go back to. I had a strong sense of continuity in time between myself and my grandfather, my father’s father.” Friedman said he believes his grandfather, who died ten years ago, had “wanted, I guess in the sense that every immigrant wants, his children and his children’s children to have a better life, and to things he wasn’t able to do.” Chinburg, a student of Robert Hladky, hopes to get a job either playing in a symphony or teaching in a public school after he graduates in June. Born in Salem, he began playing cello at the age of eight. U.S. Department says protein’s cheap WASHINGTON (UPI) — For persons fighting their persona) budget battles against high meat prices, the Agriculture Depart ment today issued an updated guide to protein food costs ranging per serving from 6 cents for beans to 67 cents for loin lamb chops. Porterhouse steak per serving was estimated at 66 cents. The 6 cent bean portion came from beans selling at 26 cents a pound, while porterhouse was $1.97 a pound and loin lamb chops $2.18. The new guide, replacing an earlier one based on food prices in August, 1972, is based on retail prices in February before meat ceilings were imposed. It showed that dry beans and peanut butter, rated at “best protein buys” for February, had widened their cost advantage over beef, pork, chicken and fish since August. Last August, for example, a serving of dry beans furnishing 20 grams of protein cost 6 cents, which was 16 cents cheaper than an equivalent serving of whole ham. In February, still costing 6 cents, the serving of beans was 20 cents cheaper than the 20-gram serving of ham. Peanut butter, at 12 cents for 20 grams of protein in February also was at the same level as last August. American process cheese also was unchanged at 21 cents for the serving which furnished one-third of the daily amount recommended far 10 year-old men. Other foods were up, but the CHANGE YOUR SCENE NEXT YEAR! Study in Tokyo at Waseda It’s easier than H«a think! Inquire at I.E.C. Room 202 EMU, or Phene X4S22 Doadlino Monday, April 10 An OSSHE Program February-based guide showed shoppers could still buy turkey for less than half the per portion cost of rib roast, and canned tuna for iess than a third of the per portion cost of lamb chops. The protein-cost figures also showed that some meats traditionally considered “cheap,” like frankfurters and bologna, actually cost about as much as chuck roast and more than pork shoulder if equivalent amounts of protein are served. This is because it takes 3.5 standard franks to provide 20 grams of protein. The Agriculture Department, in releasing the figures, cautiously did not directly advise persons to boycott meat or select lower-priced types of meat, poultry or fish. But it said “careful selection may result in worthwhile savings” and noted the best-buy meat counter items included hamburger, beef liver, chicken, turkey and some kinds of fish. Home economists said persons shifting to cheaper vegetable protein like beans, peas and peanut butter should remember the protein quality is not as high as in animal foods, and should supplement the vegetables with “a little meat, egg or milk.” The report gave the following per 20 gram serving C06t of other popular foods on the basis of February prices with August, 1972, costs shown in parentheses: Chicken—17 cents (15); beef liver 20 cents (19) ygggs—18 cents (13); ham bur ger^flO cents (19); canned tuna—2^-eents (20); whole ham—26 cents (22); frank furters—35 cents (33); round steak—37 cents (33); rib roast 47 cents (44); bologna—47 cents (46); sliced bacon—60 cents (52). Another table, rating different cuts of meat, poultry and fish in terms of the cost of a 3-ounce serving in February with August, 1972 in parentheses showed: Hamburger—22 cents (20); chicken—22 cents (20); turkey 23 cents (22); frozen ocean perch filet—26 cents (22); beef chuck roast bone-in—43 cents (38); pork loin roast—53 cents (46); loin lamb chops—$1 (94); canned ham—35 cents (31); veal cutlets—74 cents (69); and boneless beef rump roast—56 cents (51). Wilson to speak 0. Meredith Wilson, former University president will be the guest speaker at the annual dinner of the University Friends of the Library. The dinner will be at the Black Angus Restaurant in Eugene today at 7 p.m. following a social hour at 6 p.m. Wilson, was university president from 1954 to 1960. He is now Director of the Center for Advanced Study in the Behavioral Sciences, Stanford, Calif. He will speak on “Books, Libraries and Other Friends ’’ The Friends of the Library is a voluntary organization which focuses attention on the special needs of the University Library. The organization encourages gifts of valuable books, collec tions, and manuscripts, and raises funds for the purchase of materials not procurable through regular library resources.
