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
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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