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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (April 28, 1981)
Food for thought Nutrition faire explores edible alternatives Various food resources in the Wil lamette Valley will be explored today and Wednesday at the 1981 Food Education Conference and Faire. Films, displays, conferences, food sampling and food-preparation demon strations will be held throughout the day in the EMU, beginning at 10:30 a m. The free two-day faire is sponsored by the University Food-Op, EMU Cultural Fo rum, Survival Center and Clergy and Laity Concerned. The faire will emphasize community self-reliance and its role in producing nutritious and untampered food sources, says Brad Oppermann of the Food-Op. "People ought to be examining their ability to provide for themselves," he says. "We should also look at how peo ple can rely more on their communities.” Highlighting today’s events, Jim Hightower, author of "Hard Tomatoes, Hard Times” and "Eat Your Heart Out," will speak at 8 p.m. in the EMU Ballroom about agribusiness concentration and the plight of the small farmer. Hightower is president of the Texas Consumer Association and former dir ector of the Agribusiness Accountability Project, Washington, D C. Hightower has testified before Congress on numerous issues and is a nationally-recognized critic of agribusiness. During tonight's discussion on "That Enterprise We Used to Call Agriculture," Hightower will talk about his current work, the present state of agriculture and Graphic by W 1 omen's Graphic Collective the food industry, legislation now before Congress and how communities can effect change. Beginning today s conferences is a Food Alternatives presentation from 10:30 a m. to 12:30 p.m. Panel members will prepare and discuss the nutritive value of several varieties of sprouts, tempeh, tofu, spirulina plankton and seaweed. From 12:30 to 2:30 p.m. another panel will discuss nutrition and changing diet patterns. Macrobiotics, natural versus processed foods, infant and child diets, allergic reactions to foods, problems with traditional American attitudes toward nutrition and nutritional sup plements are some of the topics that will be covered. "Food, Mind and Spirit" is the topic of a 2:30 to 4:30 p.m. panel. Panelists will examine food's relation to personal growth. Presentations on the state of market ing organically-grown foods and an up date on how the cooperative food system is faring in the Northwest will be held during a Local Distribution panel from 4:30 p.m. to 5:30 p.m. A Solidarity potluck will be held at the Wesley Center, 1236 Kincaid, from 6 to 8 p.m. Everyone’s invited. In addition to the conferences, films will be shown from 11:30 to 1:30, includ ing "Growing With Nature," "Hamburger U.S.A." and "Growing Dollars.” For more information, contact the Food-Op at 686-4911. Wednesdav meals otter oodles ot noodles Sorry, no beer. But at the EMU's weekly $1.50 spaghetti feed, they serve 30 gallons of sauce. 80 pounds of noodles and a couple hours of music. The Wednesday evening meals arose from the old Jazz Gigs, says Mike Quinn of the Cultural Forum, which co-spon sors the dinners. Few people paid attention to the music in the Fishbowl, so the sponsors added food a month ago and 1 ICDAt._ Hair Designing For Women & Men 561 East 13th EMU Ground Floor 485-4422 687-1347 Open 8 AM to 6 PM Open 8:30 AM to 6 PM j SAVE $3.00! Terms of Coupon $3.00 off on a Full Service style. Includes shampoo, conditioning, cut & air wave style. Call now for an appointment, or walk-ins are welcome. Regular Price $14.00 Coupon expires April, 30, 1981. Valid only with this coupon. moved it to the dining room. There, at candlelit tables, diners feast on the spaghetti plus salad, french bread and lemonade — all they can eat. But no beer. “We don’t want to restrict (at tendance) to people who are over 21,” explains Jim Coving ton of the EMU Food Service, the other co-sponsor. University policy forbids serv ing alcohol at events that in clude minors, adds EMU Direc tor Adell McMillan. “It’s too hard to control.” Tickets for each Wednes day’s feed go on sale at the Main Desk the previous Monday. Though they are sold until 5:30 p.m. starting time, the 300 tick ets have sold out early a couple of times. The music — which is free — begins a half-hour later. This week, Glider is performing. The University Jazz Lab band will play next week. Covington says the spaghetti I feed is designed to draw people into the EMU — public relations and all that. Emerald Graphic “I hope we’re making some friends,” he says, “(because) we’re not making any money.” Kimball heads regional honors council Alan Kimball, director of the University’s honors college, has been elected 1981-82 president of the Western Regional Honors Council. Kimball began his term of of J J r JHJ I CHINA BLUE RESTAURANT CHICKEN WINGS WITH BLACK BEAN SAUCE Tender Chicken Wings-sauteed in wok with Aristocratic Black Bean Sauce $4.95 China Blue 879 E. 13th Ave. 343-2832 Hours Mon thru Fri 11 am-10 pm Sat 5-11 pm Sun 5-10 pm fice at the April annual confer ence of the council in Boise, Idaho. The council is made up of 26 honors programs in 15 western states. It is an affiliate of the National Collegiate Honors Council. "I take my election to the pre sidency of WRHC as an expres sion of the high regard with which the University’s honors college is held throughout the nation," Kimball says. "The council hardly knows me, but they all know about the honors program at Oregon." The University’s honors col lege has about 350 students and a faculty of four, Kimball says. The top major choices for honors college students are biology, journalism, business, chemistry, psychology, math, economics, English, history and architecture Tuae/lii/ Artril 9ft 1QR1
