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
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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
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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.