New chef whips up gastronomical delights
Although Duck Soup isn't on the
menu yet, recent changes at the
Faculty Club are opening another
option to those seeking lunchtime
satisfaction on campus.
The Faculty Club, which has
been opening its doors to the gen
eral public from 11 a m. to 1:30
p m. for the past several years, will
no longer offer just a geographical
variation on the fare served in the
EMU fishbowl. The Faculty Club
gently severed some of its ties
with the EMU earlier this month
and now is offering food planned
1
The Faculty Club s new chet. Miko Toelken, brings her culinary experience to the University and hopes to
spice up the menu with homemade soups, pastries and sandwiches
• Here’s how solar power works
By E G. WHITE-SWIFT
Of the Emerald
J
Hunters and fishermen, like
most everybody else, occasion
ally tall m the river, usually miles
away from the nearest match
shop
The resourceful outdoorsman
always starts a fire though, using a
principle basic to solar power.
After gathenng some dry leaves or
small kindling, the fire builder will
take a compass, magnifying glass
or mirror and hold it at a certain
angle to the sun The sun's rays
are intensified and concentrated
on the kindling, producing enough
heat to start a life-saving fire.
The simplest means of convert
ing solar radiation — that started
the fire — to useful heat in the
home or office, is to use a flat
plate, painted black to absorb the
sun's rays. Dark colors always
absorb heat, while light colors and
white objects reflect heat.
The plate is covered with a
transparent or see-through mater
ial that will minimize heat loss by
radiation. Glass is the most widely
used covering, because it allows
most of the short wave solar radia
tion to pass through, while pre
venting the outward flow of long
wave radiation from the heated
plate.
Glass also can withstand any
temperature that a flat-plate or
solar collector can attain.
The invention of this simple col
lector cannot be attributed to any
Hey, wanna buy a flag?
For those who don t already have a shirt made from a University
Centennial commemorative banner, the junior class will be auctioning
off 22 of the Centennial left-overs today and Friday in the EMU
According to junior class president Randy Ohlendort, proceeds
from the auction will be used to help finance Parent's Weekend, May 13,
14 and 15, an event sponsored by the junior class.
Ohlendorf says the class needs about $2,000 to defray the ex
pected $2,000 cost of the weekend.
Written bids will be taken for the banners from noon to 4:30 p.m. in
the EMU main lobby, but no bids under $10 will be accepted. Of the 22
banners to be sold one is unused, and the other 21 have weathered a
year decorating posts around the University. (The banners flew during
1976 — the year marking the University's 100th anniversary). Ohlen
dorf says 16 of the banners have been slashed to prevent them from
catching the wind and wrapping around polls, so the bigger the bid the
better the flag.
single Individual, but they wefe in
widn use throughout the American
southwest early in this century
They were used to heat both air
and water, but the most wide
spread use has been in the heat
ing of domestic hot water.
The next two steps are a bit
more complicated, but only in
volve two processes: storing the
heat that the collector has cap
tured and transfering the heat
from the collector to the storage
area, and from the storage area to
the living area.
The storage structure is usually
ot steel. The larger the storage
unit, the longer the reserve time
for use on cloudy days. Different
systems store different sub
stances.
Some are designed with pipes
that transfer water or air from the
collector to storage unit. Other
types trap the heat in rocks or
salts, releasing it through valve re
lease or pumping.
This type of system is called an
"active" solar system because it is
actively stonng and transferring
heat There are two types of active
systems: open and closed. Both
types require thermostats, to au
tomatically start and stop the
pumps from transferring heat to
maintain a predetermined temp
erature range.
An open-active system works
as follows: If water is the chosen
transferring agent, then water
trickles over or through the codec
tor, and is heated A pump moves
the water (rom the collector, and is
heated. A pump moves the water
trom the collector through pipes
that run directly to baseboard
heating The hot water in the pipes
radiates into the living areas. The
water then loses its heat and re
turns to the collector, starting the
process all over again. The stor
age area is the living area.
In a closed-active system, a
heat exchanger (somewhat the
same as a radiator) is needed, as
there are two different and sepa
(Continued on Page 6A)
and prepared by a recently hired
gourmet cook.
"I hope to accomplish a couple
of changes in the new lunch ser
vice,' says MikoToelken, the chef
hired by the Faculty Club to beef up
its lunch menu.
"Some will be changes in at
mosphere and some will involve
changes in the kind of food of
fered. We'd like to broaden the
appeal of the Faculty Club.''
Toelken, who is the wife of En
And it changes like these don’t
bring the hungry hordes in, Toel
ken has a few aces up her sleeve
in the form of homemade pies,
cakes and desserts. “Desserts
were almost ignored before I
came, but I enjoy making desserts
and I hope they will attract peo
ple."
Although prices on the new
menu are about 20 per cent higher
than those on the old, Toelken
says, inflation rather than the new
By LORA CUYKENDALL
Of the Emerald
glish professor Barre Toelken,
has credits ranging from experi
ence as a chef's helper at the
Steamboat Inn, an exclusive re
sort on the Umpqua, to assisting
her mother in operating a short
order food service in Ogden, Utah,
after World War II Toelken'scook
ing talents already are familiar to
faculty women — she taught an
informal class on gourmet cooking
to a University faculty women's
organization.
Toelken is trying to spice up the
Faculty Club lunch service by ad
ding a number of homemade
soups, sandwiches and pastnes
to the menu.
"We'll have a soup of the day
which will range from traditionals
like homemade vegetable to
cream of mushroom to cold
cucumber," says Toelken. “The
soups will be recipes I’ve de
veloped in the past or will reflect
the season and what foods are
available. There will be a variety,
though, especially at first so we
can see what people like."
While many of the sandwich
and salad offenngs are the same
as those offered previously, Toel
ken has added a sampling of un
processed cheese to the sand
wiches and homemade dressing
to the salads. Sandwiches are
served with sprouts or lettuce, and
an avocado sandwich complete
with cream cheese, sprouts and
tomato has been added.
menu is to blame. Prices for cold
sandwiches range from 90 cents
to $1.75 and hot sandwiches from
$1 to $2.25.
But turning the Faculty Club
from an outlet for EMU food ser
vice to a different kind of eatery is
no easy job.
Toelken makes pies and cakes
at home each night for the next
day's serving, and until the new
food service can establish credit
and determine the amounts of
foods to be bought in bulk, Toel
ken is forced to make almost daily
visits to the supermarket.
After years of dependence on
the EMU, gearing up the kitchen to
prepare food for the Faculty
Club's 100 daily customers also
takes effort and some additional
expense.
According to Faculty Club pres
ident Emmett Williams, initiating
the new food service may lead to
the purchase of a meat slicer and
other equipment in the future.
Besides these basic changes in
the menu, table servica has re
placed the former cafeteria style
of serving, and starting next week,
customers will be able to dine on
the terrace overlooking Johnson
Hall
So far the lunch service change
has been met with approval and
Williams is optimistic. “It offers a
real choice to people who want to
eat on campus and are tired of the
seeing the same kind of food day
after day."
SEALS & CROFTS
GILL COLISEUM, FRIDAY, APRIL 29, 8 P.M.
SOLD OUT
RESERVE SEATS: *5.50 & $4.50
Send Checks with mail orders to:
TICKETS, MEMORIAL UNION, OSU, CORVALLIS 97331