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October 29, 1978 - Image 11

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The Michigan Daily, 1978-10-29
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Page 8-Sunday, October 29, 1978-The Michigan Daily



(Continued from Page 7)
a vast and varied terrain of life choices
through which he may freely pick his
way, but it can scarcely be doubted that
his real field of choice is very small in-
deed. The trick is for him to learn to
respond, not with despondency or
petulance, but with genuine excitement
and pleasure at the freedoms which
remain. For if he avoids moral frac-
tures from attempts to leap over his
boundaries, and crippling frustration at
the restrictions he discovers on his
motion, he will discover many areas of
study which will provide sufficient play
to his abilities and satisfaction to his
tastes. The art, then, of autonomous,
eager, and responsible motion through
one's intellectual, emotional, and moral
landscape, a landscape enriched and
embellished by the contributions of
others and one's own efforts: this is the
art which must be learned in young
adulthood if one is to choose one's per-
sonality as much as may be, and extend
it freely amidst the pressures of later
The university, when it functions at

its best, is admirably, and almost
uniquely suited to helping one master
this art. At a crucial point in his
development, the student is invited to
extend continuously his intellectual
powers, imagination, and sympathy to
the point of personal defeat - which
paradoxically enough is the point of
fulfillment - and to do so with those
who have committed their intellectual
and moral powers to a discipline and
way of life. And because, whatever his
discipline, an honest professor must be
dedicated first to careful and complex
motions -of the mind and sensibilities
and not dogma or personal power, the
student is for a crucial while maximally
set free from "interested" people to ex-
plore new combinations of ideas, and to
discover the pleasures of those nuances
of idea and sensibility in which his
limited but sufficient personal freedom
will always consist. In biological life
one may not choose one's ancestors; in
the life of the mind and spirit to a cer-
tain degree one may. The only genuine
authority over students to which a
professor may aspire, then, is that con-
ferred by the student in recognition of


(Continued from Page 7)
leanest of all ground beef sold at super
markets, we find ground chuck is
preferable. Chuck has a little more fat
and therefore is not as dry as the round.
The best, however, is sirloin from a
trustworthy butcher. At home, we have
found the best way to prepare
hamburger is, first, to buy the meat the
day you will eat it; second, do not over
handle the meat when forming the ideal
one half inch patty; third, lightly salt
the bottom of a skillet and place on high
heat; next, place the hamburgers in the
panb when a small drop of water will
dance on the surface; do not again
touch the patty until you turn it over.
when you turn the meat over spread a
little more salt on the pan
The salt must be either coarse kosher
or from the Mediterranean Sea;
nothing else will do. The idea is too keep
the meat off the pan. Merely salting the
burger before frying will not work. In
fact, that is the most catastrophic thing
which could be done to meat, expecially
hamburger. That draws the blood and
juices out of the meat. By putting the
coarse salt on the pan over high heat
you create a sort of "crust" which locks
those tasty drippings in,
Unfortunately, no Ann Arbor
restaurant cooks a hamburger quite in
this manner. But there are several
places which do more than justice to
that student staple, The hamburger:
Krazy Jim's, the Central Cafe, and the
Del Rio.
The Del Rio's "Detburger" is named
after a chef who once worked for the
easy-going saloon. Cooked in beer and
adorned, with black olives, the
Detburger is known as one of the best
hamburgers in the country. Last
summer the Washington Post
proclaimed this burger Ann Arbor's
best. But the "Central" at the Central
Cafe is also a delightful sandwich. One
half pound of good ground meat
garnished with blue and swiss cheese,
grilled onions, sauteed mushrooms,
tomato, and lettuce, the Central is a full
The best we have saved for last.
While the Washington Post may revel in
Detburgers, we believe that Krazy
Jim's prepares the finest hamburger of
any restaurant in Ann Arbor. One of the
best reasons for eating a "blimpy
burger" at Jim's is variety.
BESIDES the blimpies, the chunky
homemade soups, the variety of

fresh salads at Jim's, the most enticing
feature has to be the price. While the
State Street Deli charges 30 cents extra
for a sandwich on an onion roll, Jim's
charges one dime.
Our particular favorite happens to be
a triple on a kaiser roll with two slices
of swiss and a spoonful of blue cheese,
french mustard, onions, tomatoes,
salami, and a fried agg; ask Jim to be
sure not to break the yoke.
Ann Arbor's tastebuds have suffered
greatly from the loss of Steve's Lunch
this past spring. The building is still
there, but alas, our favorite
restaurateurs - the Lees - are gone,
and with them went the town's finest
chili. Ms. Lee had found the perfect
blend of meat, beans and vegetables,
all steeped in a spicy sauce that was
never milky and required just the
slightest bit of tabasco to achieve
perfection. The Avis of Ann Arbor chili
has always been the Fleetwood Diner,
and the loss of Steve's has nudged the
Fleetwood into the throne. The sauce is
of high quality, and the meat is tasty.
Its major flaw is too many beans, but
the addition of a generous portion of
diced tomatoes recoups the loss. Worth
mentioning too, is the product served at
Krazy Jim's which suffers from having
no vegetables, but is loaded with meat
in addition to being only 70 cents a bowl
Pecan rolls
These nutty delights are popular in
town, especially when grilled, but most
are disappointing. What makes a pecan
roll great is, not surprisingly, pecans;
lots of them. As many as the roll will
possibly hold, and then some. Those
offered at Drake's, Frank's, Brown
Jug, etc. range from adequate to
unsatisfying, and are not worth the
connoisseur's time or money. The true
pecan lover will find paradise in an
unlikely spot - the Elias Brothers' Big
Boy. Here the rolls are bountifully
adorned with your favorite nut, and
laced with cinnamon to boot. The nuts
are held together with a generous
portion of sweet caramel goo, the
crowning touch of any pecan roll. If you
are a true hedonist, ask them to grill
two tops (the top of the roll has all ther
pecans). Then, to show how
extravagant you are, throw the bottom
halves away; come on, big spender,
they are only 65 cents a shot.

the extent of his knowledge and the
humaneness of his views and sym-
pathies. And the first test of
humaneness in professor or student is
the degree of respect accorded to the
other's freedom, disciplined by
knowledge; which is the essential
pleasure and dignity of the individual.
THE CHANCE to observe and to
achieve the motions of mind of a
learned, decent, and free person: this is
the great opportunity afforded by the
university, the finest gift the society
could provide in those crucial years.
Professor and student at best, then, are
joined in a most extraordinary en-
deavour: through the arts and sciences
they are in pursuit of truth. But the
"truth" they are after is neither wholly
subjective nor wholly permanent and
objective. Complex discourse systems
often present themselves as imposingly
complete and permanent, as
authoritative accounts of experience. It
is the professor's task and the student's
responsibility so to master and explore
these accounts as both to appreciate the
strengths of those systems and to un-
derstand how, in view of experience,
drinking age-
dk(Continued from Page 3)
will drive students to live in fraternities
and sororities.
Pop machines stuffed with Stroh's
are not unusual for houses in the
University's Greek system, and Delta
Upsilon's machine is always full. For 45
cents you can get two bottles of brew.
- The beer machine is convenient when
alcohol supplies have been depleted
during a party. The guests strip the
machine of the beer and soon the music
returns, the lights are turned low in the
front corridor, and the sorority girls
from across the street cuddle up to their
favorite neighbors.
F EW AT THE party are 21. The
Greeks usually accept only fresh-
persons and sophomores into this
selective society, so the houses are
filled with young adults who may not be
able to drink legally after next month's
"I think . . . like in the sixties, there
used to be a secret bar, like when the
drinking age was 21," says a
spokesman for Phi Delta Theta. "When
the police would show up they'd quickly
hide it away. Frats will be able to get
around it (a higher drinking age) real
"But," he continues, "people aren't
going to join a frat just to get drunk."
"I don't think it's going to affect us
terribly," says Greg Milosch, social
chairman at Phi Gamma Delta.
"There's always booze and beer at
parties. If we get busted here even
once, that'd be the end of it. Nobody's
going to want their house raided. The
Greeks have survived 100 years without
beer in Michigan and we'll be able to do
it again."

they may be used, enjoued, modified or
A university, then, is not and must not
be the place where professors
promulgate and students submit to a
dying society's "trip," but where free
men present, explore, and enact their
best discourse for the use and free
pleasure of those who will surely _in
their own humanity and later time
adopt, adapt, and extend what is given
as gift, not law.
"I should suppose," says Kierke-
gaard, "that education was the cur-
riculum one had to run through in order
to catch up with oneself; and he who
will not pass through this curriculum is
helped very little by the fact that he was
born in the most enlightened age." Or
listened one might add, to the most
learned professors. The "curriculum,"
then, is precisely the motions of a free
person in search of self. To provide in
the professor-student relationship the
freest context for learning the
vocabulary and motions of the search is
surely the function of the university;
that at its best it succeeds is its suffi-
cient justification.
Despite predictions as early as
August that the proposal would pass by
as much as 3 to 1, Coaliton Against 21 is
certain the spread is getting closer. The
organization, which includes the
Michigan Committee for the Age
Responsibility, the Michigan Licensed
Beverage Association, and various
other proposal opponents, hired a
Grand Rapids public relations firm last
summer to pollthe public on attitudes
towards alcohol and to manage the
campaign. Although the last survey
was taken in September, Edddy
Shepherd, Coalition Against 21's
coordinator of activities, is confident
Proposition D can be defeated.
"The public is getting the true story
now, instead of the phony story thedrys
have handed out," claims Shepherd.
Every candidate running for a major
political office is against Proposition D,
and the Detroit Free Press and WXYZ-
TV have editorially opposed the
Ann Arbor Mayor Louis Belcher also
opposes the proposal
does think under age drinking will
stop. "A large majority will stop
drinking. Michigan citizens are law-
abiding citizens."
John Carver sees Proposition D as lit-
tle more than a weakly diiguised cousin
to the 18th Amendment. "Unless there's
probhibition, there's no reason for
this," he said.



Bill Marzonie agrees.
Prohibition all over again. It
work once: it won't work again."




Elizabeth Slowik

Sue Warner

Books Editor
Brian Blanchard

Proposal D:
The party
may be over

Donleavy' s
Irish Excess

Food: An]
Arbor s b
(Part 2)

Supplement to The Michigan Daily

Ann Arbor, Michigan-Sunday, October 29, 1978

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