Su namer 477-6103 FREE ADMISSION pleasures Fax. 477-7541 000000 IC P NET ARCADE GAMES ICE CREAM BUMPER CARS PARTY ROOM FAMILY ENTERTAINMENT Make The Kitchen Work Harder INDOOR FERRIS WHEEL! 31530 GRAND RIVER Located Inside UpTown Farmington Plaza Just West of Orchard Lake Conte join in the fun. Great family entertainment including Bumper Cars, Arcade Games, Ice Cream, Pizza and More! Party Room also available for Birthday Parties. PRISCILLA LISTER SPECIAL TO THE JEWISH NEWS Mon.-Thurs. 11 am-10 pm • Fri. & Sat. 11 am-12 midnight • Sun. 11 am-10 pm O ur Birthday PartyIncludes: • Reserved Table Space for 1 '/2 Hours With: • Plates - Napkins - Balloons - Hats • 1 Large Pizza with your choice of 2 Toppings For Every 4 People in the Party (3 slices per person) • Pitcher of Pop for Every 4 People in the Party – Plus 1 Free Refill for Every 4 People • 15 Tokens for the Birthday Person and 8 Tokens for Every Guest. • A Special Gift for the Birthday Person!! • A Host or Hostess to Personally Serve You and Your Guests • $25 Deposit Required for Parties of 24 People or under – Over 24 People $50 Deposit PARTY PACKAGE PRICES: BIRTHDAY PERSON—I IS FREE I With Booking of Birthday Party Of 8 Pao* or More Not I IN void With Other Coopons With Coupon Only I Not Valid W3t1 Any Other Offer One Coupon Per V& OXEN SPECIAL 9eufee4 Veager 5fteciat 1 o,L.pri_rpwilho ,o0ono I Choke of 1-2 Tomo" ' . 004a Polar off Pop-T : Si .4 Tolms Si • 24 TokEns SI 0 • 50 To4ns 520- 1101olas $ 1495 I Ph: Two FREE limper I Gr Rich Micah Not Valk/ WiY7AnyOnle( OttenOne Capon Per Von 4 4 20 FREE TOKENS 1 I 4 FREE BUMPER CAR RIDES I With Purchase of 2 Large Pizzas GROUP RATES AVAILABLE with One or More Toppings I Ei $5.95 Without Bumper Car Ride $6.95 With One Bumper Car Ride for Each Person $7.95 With Bumper Car Ride & Ferris Wheel Ride $8.95 With Bumper Car, Ferris Wheel, Cake & Ice Cream One Coupon Per Visit • Not Valid tilth Any Other Offer Seetreet 9a0aley 94.4t Ara Ow lArgo Pia: with Gesso & Choice of 1-2 Toppings I Ow Inkier of Pop — Yoor Oaks / 12 Tokio I Pips T FREE haw SAVE $1.00 PER PACKAGE PRICE FOR PARTIES MON.-THURS. 95 Cara nags L i M1fh 4 Any Odor Off erOne Coupon Per Ifsit FREE r 1111400/SUNGLASS TINT With Any Sunglass Frame and Lens Purchase L COMPLETE EYE EXAM 75 Includes Glaucoma Test (all Now To Arrange An Eye Exam - Limited Time Offer r V I VISION, SION, BAUSCH Es LOMB Frequent Disposable Your Choice Replacement 6 Pairs 12 Pak Of 1 Year Supply 6 Month Supply_ SOFT CONTACT LENSES '14971. 0 Complete Program Includes Eye Exam, Lenses, Care Kit &Follow-Up ExAm - With Coupon Only L G LASSES COMPLETE $44 $59 Single Vision Bifocals D Includes Frames, Plastic Lenses & Tint Up To 5000D With Coupon Only CENTER OPTICAL 6 • summER 1995 • s-rrix 3A' ■ Center Optical 1 Orchard Lake Rd. Prescriptions Filled - All Major Insurance Plans Accepted 251,11 Orchard Lake Rd. 128 W. ELEVEN MILE RD. (Between Cass Lake & Middlebelt) N4 1 1 /2 BLOCKS EAST OF 1-75 SYLVAN LAKE MADISON HEIGHTS/ROYAL OAK 682-6448 541-8686 J Ergonomics has found a wide fol- lowing in workplace design. To- day it's also finding its way into the kitchen. Ergonomics basically ad- dresses making work more healthful by making the envi- ronment fit the individual more comfortably and properly. In the kitchen, ergonomics may mean rethinking its traditional design that has been with us since the 1950s. The "work triangle" in kitchen design has been the primary con- cept since the '50s and refers to the location of the three basic work areas: refrigerator, sink and range. "By following the triangle phi- losophy today, what you do is cre- ate enormous limitations," says Donald E. Silvers, a kitchen de- signer, chef, lecturer and teacher who is one of only about 2,000 cer- tified kitchen designers in the United States, as named by the National Kitchen and Bath As- sociation in Hackettstown, N.J. "The average mind that seems to be designing our kitchens today needs to define the concept of cooking. They seem to think it's the ubiquitous roast with four baked potatoes, salad and a vegetable cooked on top of the stove," says Silvers, principal of the Los Angeles- based Kitchens and Other En- vironments by Design. `They don't know from steam- ing, grilling, braising, poaching, baking, roasting, candy making, pasta making. Nor do they un- derstand the traffic flow by sep- arating it to make sure dirty dishes never cross a cook's path. Because (most designers) don't cook, they create environments that look wonderful; too bad you can't cook in them." Silvers has written a book, The Complete Guide to Kitchen Design With Cooking in Mind (Newmark Management Insti- tute), in which he tries to help consumers and designers re- think the basics of good design. "Picture a kitchen, 150 square feet average," Silvers said. "Gen- erally we put a sink in by a win- dow. And often there will be the stove on an island right in front of that sink. We've created 150 square feet but put the entire work energy into 3 feet of space — between that stove and sink. That 3 feet becomes the total are- na for the kitchen and every- thing gets jammed there." Instead of following the tri- angle theory, Silvers recom- mends following flow patterns first, "then appliances that dri- ve the design, because it is ap- pliances that will create limitations for the menu of your kitchen," he says. He recommends that the work areas should be split apart from each other, especially sep- arating preparation areas from clean-up areas, each with sinks. "You can do this in 150 square feet and you've actually doubled the usable size of the kitchen," he says. He also thinks the kitchen de- sign should flow from the size of your dining room. r' "The volume of food the kitchen produces is the criterion from the cooking point of view. The moment you cook for eight to 12 people, then you have to go to a better kind of cook top because small ones just won't handle that. And one of the biggest mistakes is to build from the minimum in- stead of the maximum. If you build to the maximum of people you entertain, it's no harder cook- ing for 12 than for one." Cook tops are another con- cern that readily address the ideas of ergonomics, Silvers said. "We as human beings want to function horizontally, but the very nature of major cook tops makes us buy cookware that makes us work vertically," he said. For example, if you're cook- ing beans for 12 people, you use a very tall potthatvill- require you to stand over it and stir. "Given a decent-size burner, you should take a 13-inch fry pan, put the beans in that, in- stead of having it 10 inches tall, it's 3 inches tall and you can cook L\ far better beans in half the time." KITCHEN page 8