Section A · Page 4
The University Daily Kansan
Wednesday, July 28, 1999
RUDY'S PIZZERIA
Taste the Rudy's Difference
704 Massachusetts
Choose from our Classic Spicy Red Wine Sauce or our Homemade Pesto Sauce. Our cheese is our own blend that we shred fresh daily. We offer a traditional white crust as well as our own Honey Whole Wheat Crust, and each are available in original thickness or thin St. Louis style. We have over 40 toppings from which to choose...everything from Avocado to Zucchini.
Medium 2-topping Pizza with 2-16 oz. Drinks $7.49 + tax Not valid with other offers Expires 8/30/99
Large 2-topping
Pizza with
2-16 oz. Drinks
$9.49 + tax
Not valid with other offers
Expires 8/30/99
FREE DELIVERY · 749-
Daily Drink Specials
4pm-2am Mon-Sat
You will have a SWELL TIME!
Same as it ever was... 623 Vermont, Lawrence Call 749-5067
Professor emeritus questions KU no-discrimination claim
A KU administration statement appearing in the July 23 Laurence Journal-World referred to the swastika arson as a rare incident that the University will never tolerate since the safety and wellbeing of all its students, faculty and staff is a top priority.
Commentary
The credibility of this statement should be weighed against the recent lawsuits filed by diverse ethnic and racial minority faculty. These people have charged persistent patterns of bigoted slander, job discrimination and harassment, and, in one case, repeated instances of assault and battery, despite complaints to the KU administration.
I joined the KU faculty in 1970. A year later, I became a consultant on ethnicity and race to the U.S. Department of Justice, Community Relations Service. I've been a party to numerous investigations and talks regarding racial and ethnic harassment at KU and can attest that these are a longstanding and frequently obscured part of KU history. Most obscured has been the
history of intimidation, including death threats against campus Jews.
The populist roots in the Kansas small town and rural areas are still strong. The Kansas style of discourse is
Norm Foren
Guest columnist
forthright, earthy, friendly and disdainful of class and authoritarian snobbery. Kansans are community conscious and generally insist on fairness.
I know this through involvement in rural issues with the Department of Justice and through my son, Bob, a KU graduate who works as county prosecutor in predominantly rural Labette County.
These traditional values are a
precious legacy and a worthy model for our country in the current period of hedonistic individualism. I believe that the academic task of the University should emphasize these values.
I view the present campus ethnic and racial conflicts as a continuation of conflicts during the past 30 years to advance fair play involving aggrieved KU constituencies such as teaching assistants, librarians, buildings and grounds employees, foreign students, women, gays and lesbians and, of course, the ever-suffering students and faculty.
I've been there in virtually all of these struggles, and I've observed that out of the conflict our dear KU has emerged stronger and more creative. So, we can afford to be on the level in addressing embarrassing issues. Our academic integrity and the people of Kansas demand it.
Forer is an associate professor emeritus of Social Welfare. He lives in Lawrence.
Hard-core traditionalists blithely endure smell of fermented herring
The Associated Press
SKAGSHAMN, Sweden Fermented herring is the national dish Swedes love to hate.
Enthusiasts savor the subtle taste, but most people turn their noses up at the dish's overpowering aroma. Some liken it to unwashed feet or ripe compost.
"Nothing would make me come close to a fermented herring. It stinks like a decomposed cheese," says Pia Heckscher. "I have never tried it."
The taste is milder than the smell, and the annual harvest is a cause for celebration among connoisseurs.
"It is an important part of the Swedish cuisine," says Otto Ekdal, chef at the Tennstopet restaurant in downtown Stockholm. "It is one of the few traditions left in our country."
He has his own tradition. The third Thursday of August is "Fermented Herring Day" at the restaurant. The event usually is fully booked.
"Surtroemming" — literally sour herring in Swedish — has been part of Swedish summers for centuries. The silvery herring are caught in the Baltic Sea in April and May, fermented in June, canned in July. And eating begins in August.
These days, fermentation takes place in plastic containers instead of wooden barrels. Otherwise, the process is little changed since the 17th century when fermented herring went south to Europe as war rations for Sweden's conquering armies.
The best fermented herring comes from less fatty fish carrying roe. They're placed in brine for about 36 hours, then transferred to barrels with a lower salinity so fermentation
continues at a slower rate. As that happens, the aroma grows stronger.
The wind blowing inland carries a powerful message that the dish soon will be ready to eat.
Nationwide, production is about 1.2 million cans a year. An approximately one-pound can holds about a dozen sardine-sized herring and sells for about 25 kronor ($3).
inate summer come picnics where surstroemming is the main course. It's usually served with red onions and almond potatoes, and washed down with aquavit, beer or milk.
It's the smell that sets fermented herring apart from other traditional Swedish dishes.
Even those who love the taste often open a can of surstroemming at arm's length and immediately douse the contents with soda water.