Music by • • • • Sam Barnett Weddings Bar Mitzvahs Special Events All Occasions Big or small, we custom the music to your needs Call Now 661-5797 968-2563 "The Place for the finest in all Collectibles" DICKENS BOUTIQUE We Will Be Closed The Week Of July 8th-15th "REBEKAH, JACOB AND ESAU" , Due To Remodeling 32374 Franklin Rd. Franklin Village 851-8850 from the BIBLICAL MOTHERS SERIES. s. truce m. weiss weis s RICH IN TRADITION CONTEMPORARY IN STYLE by EVE LICEA on fine KNOWLES CHINA Jewelers '4 45° Mon.-Sat. 10-5:30 Thurs. 10-8:30 over 1,100 plates on display WE AREA BR. ADFORD DEALER 261 5220 '400 CASH REBATE Approved credit with your diploma on all new cars. Call The Jewish News Advertising • Department at 354..6060 Offer expires Aug. 31, 1986 SEE STEVE STEIN AT MEL FARR 0 967-3700 Ext. 240 rcouF=q GOURMET . SALAD SPECIAL 6mm Pearls - SPECIALLY PRICED AT $18.00. Regular Price $36.00. Other sizes available at Weintraub's discount prices. \ 034 Southiie ld , MI 48 29536 Northwestern Hghway, HOURS.. M-F lOarn-5..45,1,10arn-7pr, Sat 10ath-5pcn 130 Friday, July 11, 1986 . 2 5 . / 0 1 Pound Minimum All merchandise at Weintraub Jewelers is offered at outstanding discount prices. All sales can be exchanged or refunded. • mediate future and looking be- yond college as well. "If my health holds up and I am still working in the career office, I would like to go for my Ph.D." Besides receiving a standing ovation at Mercy's graduation ceremony May 10, the cum laude designation was bestowed upon him for his better-than-3.5 grade point average. "Louis is an inspiration for everyone," ex- plained Tonya Franklin, a fel- low classmate. "When my mother and I came home that day, she told me that as soon as she saved some money, she would like to go back to school." "Certainly, an education has been important in our family," Ellman's daughter, Haven King said. "My father has been ex- tremely influential and has encouraged me to do things." Sadly, Ellman's wife Gertrude died one month before his graduation and two months short of their 50th wedding an- niversary. "She pushed me through and gave me nothing but positive reinforcement and support," he said. "Now, after her death, he is determined to earn his Master's degree. Ellman's adviser, Dr. Weis- feld, said, "It took Louis 12 years to finish (his Bachelor's) and most of the time he was working. He never complained but only talked of the good things that he was learning." Happily, he seems to have found his niche among young college friends and the college atmosphere. "Being a younger student, I have learned a lot from him," said classmate Franklin. "Regardless of his age, Louis is a motivator and a won- derful man." ❑ P HONE: 351-4000 THE DETROIT JEWISH NEWS Nutritionally Speaking: Use Vegetables, Grains Special to The Jewish News Attention! ALL COLLEGE GRADUATES JEWISH • NEWS let your words do the talking in the SUSET STRIP" Continued from preceding page FAYGIE BORCHARDT 353-1424 Mon.-Fri. 10:00-6:00, SOt.10:00-5:00, Sun. 12:00-5:00 k . By Degrees 26325 Twelve Mile Rd. Southeast corner Northwestern Behind Gabe's Fruits In The Mayfair Shops 16347 Middlebelt Livonia PEOPLE • SEAFOOD SALAD • ANTIPASTO • TURKEY CASHEW • TABOULE . • HOUMMUS • BABA GANOUSH • SPINACH DIP 20 TO CHOOSE FROM! The Vineyards Wine Cellar a cheese, deli & gourmet shop 23418 Northwestern Hwy. Bet. Middlebelt & Orchard Lake Rd . Form Hills PHONE: 855-WINE Many people attempt to mend their nutritional ways by plot- ting ambitious programs for complete dietary changeover. They begin with vigor and de- termination: no more white flour, nothing sweet, and 20 different supplements with each meal. Drastic dietary changes rarely work. Gradual ones have a much better chance of success. I remember, for instance, the first time I tried brewer's yeast. I had heard so much about this marvelous food, with its vast store of enery-giving nutrients, that I was interested in making it part of my regimen. The label said, "Suggested dosage: three tablespoons daily." And so that's what I attempted to swallow, in a cup of juice. And this wonder food, quickly and violently, re- turned from whence it came. A few months later, I tried the yeast again; this time with less than a teaspoon. It worked. I was slowly able to increase the amount, and now the taste rarely bothers me. It's a good idea, though, espe- cially at first, to use it in strong-flavored dishes, such as soups and stews. And people with tendencies to yeast infec- tion may want to avoid this par- ticular food. Where do you start your easy-does-it program? With the least painful changes, of course. Everyone will find some health- ful food he likes, as well as those he may never get accus- tomed to. Here are some sugges- tions for getting yourself or your family started on a program of healthful eating. These are foods that are nutritionally dense; they offer a lot of nutrition per calorie. Most of them can also be sneaked into other dishes, with a minimum of skill and inven- tion. SPROUTS: •These are crisp little powerhouses of vitamins and minerals. Buy them freskat an Oriental fruit store, or make your own. Sprouts can be grown from beans, alfalfa seeds, and some grains. They are very easy to make; get instructions from someone at a health food store, or from a health-oriented cook- book. Uses: Sprinkle sprouts into salads, soups or omelettes. Add up to a cupful to any bread recipe; combine them with sandwich fillings. WHEAT GERM: Keep a jar in the refrigerator for instant nutritional gold. Wheat germ is rich in many nutrients, includ- ing the B vitamins, which are important for healthy nerves and skin. Uses: If you would like your cakes to be more healthful, but know your family won't touch them if they're made of whole wheat flour, try this to give a boost to your batter: Put one- three tablespoons of wheat germ into a measuring cup, and fill the 'rest of the cup with • un- bleached white flour. Do the same for every cup of flour called for in the recipe. To make your cake higher in protein, substitute a tablespoon of soy flour for another tablespoon of regular flour. Sprinkle wheat germ over cereals, and mix it into blender milk shakes. VEGETABLES: Go to a really good market, and make a habit of trying a new vegetable each week. A sweet potato, wrapped in foil and baked in its shell at 425 degrees for an hour is delectable. Raw peas are a snack even children . will enjoy. Try grating unfamiliar vegeta- bles into meat loaves, or puree small amounts and add to soups. In general, vegetables should never be overcooked, and a minimum of liquid should be used, in a covered pot. Steaming is an excellent method.