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Page 4 THE TRANSCRIPT February 22, 1973 The - TTranscrbpt an independent student newspaper Founded 1867 Published weekly September through May except during University holidays and examination periods. Second class postage paid at Delaware, Ohio 43015. Subscription rates: $5.75 per year mail $6.25. National advertising representatives: National Educational Advertising Services, Inc., 360 Lexington Ave., New York, N. Y. 10017. Editorial and business Address: Ohio Wesleyan University, Delaware, Ohio 43015. Editor Managing Editor Gary K. Shorts John B. Keith Associate Editor Marty Lewis Academic Affairs Editor Linda Revay Facility Affairs Editor Judi Hetrick Sports Editor Tom Stinson Features Editor Rick Jones Business Manager H. David Pace Advertising Manager Michael E. Portnoy Asst. Man. Editor YV. Joseph Campbell Copy Editor Judy Collinson Student Affairs Editors Jeff Fruit, John Thullen Student Government Editor Scott Benson Arts Editor Cindy Davidson Circulation Manager Dana K. Simeone Editorial opinions and decisions are made by the Editorial Board and are JJ B A Bio mod noi necessarily inose oj unw wesleyan university or ine stuaeni ooay. Signed articles reflect the opinions of the authors. Student Voice WCSA is a political body that is easy to criticize and often is. The Transcript believes that our student government now deserves commendation, however. We often hear the old complaint that "WCSA is a do-nothi- ng body. All the real issues are dead." No statement could be farther from the truth. Recent WCSA legislation has been vital to the future of all students. If the Union is ever to become a center for student activity and interaction with the faculty and administration on an informal basis, students must be lured there. WCSA's proposal to permit alcohol in a new rathskeller would do that (although we believe that the review committee should consider allowing legal beverages, not just 3.2 beer). It was WCSA initiative that put new parking facilities in the Austin and Smith parking lots. More important is the fact that WCSA no longer confines itself to the "outside-the-classroom- " realm. This fact is evidenced in proposals to reconsider the gym plans, to place students on the Faculty Personnel Committee and to establish a formal trial and appeal procedure for cases of academic dishonesty. The faculty and trustees are now examining the questions which these policies raise questions which, but for WCSA, might never have been asked. These proposals truly champion a cause and represent a voice too long unheeded in academic decision-makin- g that of the student. As the only student representative body, WCSA is providing a vital avenue for student input into all areas of University life. By injecting the student viewpoint into these areas, WCSA fosters a true campus community spirit. We urge all of the University's groups, to recognize WCSA as a focal point and information resource for students' campus concerns. The ideal system is, of course, the concept of a University Senate, in which all constituencies would be represented in formulating University policies. The ideal system is, of course, the concept of a University Senate, in which all constituencies would be represented in formulating University policies. But the Transcript realizes that establishment of such a body is still an act of the future because of current political realities on the OWU campus. Until such a senate can be instituted, WCSA must function as a student voice, as a medium for student input into all areas of University life. We must not permit it to degenerate into an administrative or faculty rubber stamp, as many of its critics predict. i m , J WvJU For Segregation Editor, The Transcript: For a fun evening some night, you might try entering the Cave. I say "try" because if you are lucky to get past the first door, you won't make it past the second door. That is, if you're white. The Student Union for Black Awareness (SUBA) has created Black Awareness but has gone about it the wrong way. If Black Awareness is segregation, this campus doesn't need it. Segregation already exists between the classes, the sexes, the Greeks and the independents. The purpose of segregating the Cave was to offset segregation by the Greeks. Blacks weren't allowed in the fraternities or sororities, so whites would not be allowed in the Cave or SUBA meetings. Now there are blacks in the fraternities and sororities. The number is small because SUBA doesn't want its members to join. A black has been elected inter-fraternit- y president. A token gesture? Perhaps. But he was "How Long Will It Last?" fca vV Ml elected on his merit, not because of his color. To use cliches, "some of my best friends are black." Try sitting with them in a dormitory dining room. Members of both races cast discriminating glances. There's too much Black Awareness on this campus. SUBA is defeating its own purpose by using segregation to make its point. Human beings have a lot to offer. When SUBA is around, blacks can't show their worth to whites or vice versa. SUBA asked that the Committee on Institutional Discrimination be formed to look into discrimination on this campus. Perhaps the CID should investigate SUBA's activities. Name witheld on request Freshmen Not 'Lunch meat' Unanswered By Request Editor, The Transcript: I have heard the word "lunch-meat- " used by some graphic enup-perclassm- in describing rent freshman class. the cur- Two weeks ago, The Transcript accurately reported the current freshman first-terclass had the highest m grade point average of any freshman class in the past eight years. And the lowest SATs. Of course, there are some who will contend that one class couldn't out-perfor- m another class with higher SAT scores. It must be the faculty, the detractors would argue. The Admissions Office is toying with (he idea of spending $5,000 to have all freshmen take the SATs again. The SAT means would likely rise 20 to 30 points (as a result of prior practice, less nervousness, etc.). And then the good first term performance would be believed by more of the skeptics. Those who have attended dramatic productions and athletic events know that the freshman class has "performed" in non-academic areas as well. I have heard the phrase "best class ever" used by a few professors. Lunchmeat? Please pass the mustard. I'll take lunchmeat like that anytime. David R. Treadwell, Jr. Director of Admissions P.S. (A note to freshman: Please keep up the good work, or I'll be eating crow not lunchmeat.) Crayons, Pigtails Revisited By John Schroll Contemplating my final term at OWU leads me to recall earlier school days (especially if it's this week's column topic). With that clever proceed introduction, in single we shall file without talking of course. Three teachers from elementary school come to mind. One was Mrs. Topping, a well-fe- d woman who always said, "Come over here Johnny and sit on my lap." I never complied; I guess I was afraid I woul get lost in there and never get to fifth grade. In third grade, Templar on chameleons. If Schroll the connection is not apparent, let me explain that Miss Templar changed her hair color nearly every week. In fifth grade, Mrs. Hector soon became "Mrs. Hector A the Garbage Collector" to us boys, who were convinced she hated us all. Though the regulars were unique, school would have been rather dull without "substitutes." These unfortunates were called in on the case when one of us suc- ceeded in giving our Yellow Pap-paro- o to the teacher. The word "substitute" triggered rampant seat and name exchanges, except for the sissies who never did anything wrong. Remember them? Those girls ruined every scheme in one snotty phrase: "Gonna tell teacher!" The only substitute I can visualize was Mrs. Wright. She was 4'3" tall and looked a cross between J. Edgar Hoover and a bulldog. Enough about her. Two aspects of high school I remember are science labs and story problems. Of course none of us ever read the lab beforehand; that would take the adventure out of it. We took our methyl cellulose (slows down those Paramecia), filthy slides, graduated cylinders, and ad libbed it. The classic line was spoken by a friend who asked what he was doing near the eye wash without permission: "I was reading the filter paper." Story Problems 'Absurd' Finally, we come to those absurd story problems we were expected to master. Though train schedules arc plentiful, we were always asked, "If Train A leaves at 3:10 and goes 40 m.p.h. and Train B goes 65 m.p.h., etc, etc. Or: "If Mr. Jones (never Thuckelburn) works eight hours and his son is 12 years old, how wide will it be if three pounds of apples sell for 79 cents and the rain falls mainly on the plain?" Someone has written about a similar question. "Given only a barometer, how would you deter- mine air pressure, using a lormu-la?- " But one student offered an alternative. He would look through the building until he found the owner and asked: "If you tell me the height of your building, I'll give you this nice barometer." Somehow I don't think my teachers would have accepted that answer.
Page 5 Jug's Durgcr Mos First ' In City Open! If you avoid the bear traps, burger hunting's in pretty good season all year 'round in Delaware. The hamburger, our control food, Jug. "All-America- n" rates The champion at the mealburger is a hefty half-poun- d of lean, juicy beef served on a big (but not accordian-high- ) bakery fresh sesame seed bun. Its huge size and meaty good flavor make it easily the giant among Delaware burgers. Most hamburgers available here are either small or greasily faint-hearte- d and characterized by cardboard-tastin- g nondiscriptivity. But approach the Jug's burger famished; otherwise you'll be left huffing and puffing the last scrumptous bites down. Another posh stop on the hamburger circuit is the Colonial Kitchen. Any of a variety of steak qualities make a super sandwich served on an attractive wood and metal block. A warm, light puff of bubbly-shape- d egg bread puts Colonial Kitchen one up on every other Delaware restaurant bun-wis- e. The staff handles a combination of cafeteria and table service efficiently and amiably. Twelve-Minut- e Burger Hamburger Inn's hamburger fall flat on its face if we're talking bun quality or meat quantity. Tha patty is skimpy, but not altogether unflavorful. The bun is rather like old sponge. However, if time is a factor, you've found your burger. Twelve minutes flat will take you from order to cash register while the Inn does a steady business. Oliver's may not rival the Jug's big burger, but there is something classy and classic about this quarter pound of full-bodied beef. It's served on a toasted bun with a genuine hand sliced kosher dill, tomato and onion slices. Enormous french fries could use a few more minutes frying time in slightly fresher grease. (However, our arrival after the kitchen officially closed for lunch probably accounted for the stale grease. The look of the downtown LK's ragged-edge- d burger promises that hand-shape- d "why do hamburgers taste so good at home?" flavor. Any such wild expectations will be disappointed. The too large and not so fresh bun easily conquers the rather thin burger itself not a powerhouse of beefy excitement. French fries here are crisp little stubs which snap-crackle-and-p- op in your mouth, not to men;in a similar response if you apply a fork. Editor's Note; This is the first of a three-par- t consumer project, written by seniors Judy Collinson and Marty Lewis for independent tudy. The project was paid for in part by the Reader's Digest Travel Fund for student journalists. The authors were able to visit each restaurant only once. THE TRANSCRIPT February 22. 1973 e Student Consumer '"ilPnkrf i JKffi -- ' --u If You're Still Underage, Just Order Ham On Rye 1 , iOPLES "7" tf l - i y HAMBURGER INN is Edward Hopperish stark. Light pours through curtainless windows onto polished mahogany coounters and -- non-student gleaming, sterilized looking malt mixers. The basically clientele is faithful the Inn is nearly always cosily packed. It's got that clean, worn, "welcome anytime," comfortingly lonely truckstop atmosphere. . , ,. " Photo kby Jim B:,.. neiner Neither fine cuisine nor mouth-waterin- g fare tempt the bar-hoppe- r. Delaware In fact, food comes as an afterthought, usually to silence a growling liquor-logge- d stomach. But, if you're tired of dormitory lunches, Bianchi's sandwiches (we recommend the grilled ham and cheese) are a pretty good buy. Avoid Lou's Bar at noon (its meatloaf and barbeque sandwiches are especially unsavory) that is, unless you've been captivated some night by its raucous "down home" atmosphere and want to eat where students haven't taken over en masse. Although it's better eating, Bianchi's climate seems almost inimical to the college set. Endure a few stares, however, and you can savor one of the most imaginatively doctored bowls of vegetable soup in central Ohio. Snob Appeal If Delaware has a sophisticates' bar, the Surrey Lounge is it. The scene is seductive. A cubist circus, a seasoned bar maid whose laughter is soft, deep and friendly, low-keyed conversations, the gentle clatter of glasses and diffused lighting are the essences of a pleasurable dinner hour. Crazy, but it's like a big city watering hole. The experience is akin to the Table For Two At Oliver's, Please We'll save the best until last. First on the list is The Branding Iron a standard answer to the "Where do I take my parents to dinner?" question. It's an adequate solution. Red checkered linens, candlelight and knotty pine lend a cozy atmosphere permeated by soft music and charcoal aromas from a blazing open grill. The calm is occasionally interrupted by strains of "Happy Birthday." A nice gesture, but the hostess is uncomfortably slow photographing guests as they make their wish over a single scoop of orange sherbet. (Both snapshot and dessert are courtesies of the house.) Steaks dominate the menu, and logically so, because other selections are not up to par, Roast beef comes medium-wel- l only. It is thinly sliced, dry and virtually flavorless. The thick and pale, cloudy gravy seems void of natural joices and fails miserably to rescue the beef. Pork chops fare somewhat better. They are relatively greaseless, but mild to weak in the flavor department. Go with steak in mind, however, and you'll do concoction. But you must burrow to find the fruit and ice cream, and for many, uncovering half a cup of strawberry jam is a waste of time. Service is conscientious. Dull Fare The LK Campbell House is a study in nondescriptivity. Beyond the stale potato salad's acrid taste, there is little to recommend or discredit the restaurant. Service is adequate, food tolerable, atmosphere unnoticeable and prices reasonable. Friday and Saturday nights' bargain buffet offers all you can eat for only$1.79, so plan your visit to the Campbell House accordingly- Comforts of Home Whether out of habit or tradition, Bun's has become an eating landmark in these parts. after-churc- It's the h meeting place for Delaware's solid citizens and the local emporium for "surprise" birthday cakes a Bun's birthday cake is like the ritual card and dollar from Aunt Edna. Bun's lends an aura of formal high-ceilinge- d gentility. It's a bastion of good Methodist eating, where patrons raised eyebrows at the recent addition of a cocktail well. Prices are fairly reasonable. menu. Baked potato connosieurs will, be pleased. Tender, flaky, steaming Idahos leave the butter and sour cream (no chives) issue to your disgression. Green salads are a rather mopey affair; limp head lettuce is served slightly overdressed. You'll do best with the excelled, Italian dressing a delicate menagery of herbs with appeal for the garlic lover. The dessert list limits you to fountain conventions. The strawberry sundae is an impressively fancy, frothy, whipped cream business-like;efficienc- y Service is pleasant but is all too dependent on the hour. The apre-churc- h scene is probably a good time to by-pas- s Bun's. Stomach rumblings of a breakfastless morning may amplify to snarls between ordering and eating. Even then you may have to trade orders with the adjacent party, fighting for the remains of your original choice. Any other time, a meal at Bun's is a bit like going home for dinner. It's not uncommon to encounter some of the proud clockwork and after-fiv- e martini- - favorite' dish effort your mother makes for the occasion. The full-dres- s ' festivity of a roast turkey dinner may kindle or assuage pangs of homesickness. Either way, the bird is tender and moist, the potatoes not mashed box-variet- y into oblivion, and the dressing might be one of those by-produc- ts delectable of the famed bakery. Don't pass up the delicacy of buttery baked acorn squash. Its unadulterated richness is a gastronomical joy. The fruit and sherbet salad makes a lighter, but no less substantial meal. A cool pastel arrangement of canned peaches, pears and pineapple around creamy sherbet mounds is delightfully sweet and refreshing. And a final word on Bun's famous fudge cake time and Continued on page 6 I i ... ; i r, ' 1 .... ' i ! 5 1 ' 1 i i w-- v-t massage indulged in at the exec club when Friday finally arrives. It's like the haunt of the monied metropolitan professional who's developed a discriminating taste for sandwiches caught on the go. The kosher corned beef on rye (authors' choice) is lean but well-buil- t. The steaks are fairly thick, juicy and flavorful. But beware of "rare," "medium rare" and "medium" the chef has a penchant for carnal red cuts. He is also inclined to let the tossed green salad languish in a lagoon of not uninteresting but slightly overwhelming Italian dressing. The home baked bread is light and coarse textured fantastic' The food is on par with the ambience. Student Hang Out The best thing about Holly's Grill is just being there. More familiarly called "Buttsies." the bar will be immortalized by many OWU grads as "the old hangout." Party nights will be looked back on with a mostalgic glint, but a "Buttsies" lunch may be just as fondly remembered. The accompanying pitcher puts a rosy glow on what actually is a rather bland meal. Wonderbread sogginess gives a lunchbox flavor to single slices of ham and cheese. Plamburgers are thin, but their flavor is up to standard. One exception to the mediocre norm the chile is authentic Mexican hot. And this is the only place in Delaware you can get the ,i real thing. Service is hardly efficient. Orders are often mislaid or forgotten. But speed isn't what lunch at "Buttsies" intends. The welcoming din of laughter, a bartender's jovial greeting, dark cozy booths and walls plastered with small-tow- n tavern para-phanali- a are "Buttsie's" selling points. It's a current tradition. Male Fortress Footnote: The West End Grill, or more appropriately, the Stag Bar, is not included here. Although we were informed by a young and embarrassediy polite bartender that we could not be refused service, he said he was not responsible for "any language." We took his hint and spared the disgruntled clientel and our mortified selves the female patronage. ( i 1 THE BRANDING IRON offers knotty pine coziness and the gamut of -- steaks cooked on a blazing open ill. Try it on your birthday for a "freebie" special touch. See revi. , above.
Page 1 and 2: tRAWSCDLQQLPTJ AN INDEPENDENT STUDE
Page 3: V February 22, 1973 THE TRANSCRIPT
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