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University Daily Kansan
Friday, Feb. 27, 1953
Union Furniture Called Expensive but Durable
By MARY TYSON
It is unbelievable, after seeing the custom built furnishings,
designed exclusively for our Union, that it is one of the least expensive
furnishing and finishing projects completed in the United States in
the last five years. ___
Such is the case, however, according to Ken White, of Ken White associates in New York, who designed the complete project. "The interior gives the appearance of lushness," Mr. White said, "but practicality and durability have everywhere been given first consideration."
The chairs in the main lounge are made of a new leather-grained elastic plastic. This material is not only durable and washable, but is the closest reproduction to kid skin made, which makes it supple and warm to the touch.
The lounge is built around the Mediterranean theme of colors which are conductive to rooms within in one room—a coral grouping for girls contrasted with one of a deep masculine color, for example.
The three circular carpets in the main lounge were handwoven in Mexico and are 18 feet in diameter. On one is a 10-foot Jayhawker, and the others are woven in four colors like pies with a grouping of furniture pieces arranged on a triangular triangle to inject the high skill and artistry of interior design.
Practicality is also evident in the pink and white women's lounge. The woodwork is of cordovan mahogany for easy maintenance and to lend an air of elegance.
The tables are mirrored or in alcohol and cosmetic resistant plastic. The metallic gold thread mirror pattern in the white linen chairs is picked up in the floor tile of the same pattern.
The Kansas room contains 176 dining room chairs of beige antique satin over foam rubber cushions. Usage of the room is not limited to dinners, however, since there are folding tables throughout which can be used in the Sunflower room.
Entirely portable equipment makes the Jayhawk room, just north of the ballroom, also applicable to a variety of functions. The folding doors of turquoise and grey-bee leather lead to the ballroom, which is set up with a series of furniture groupings.
To the left and right of the Jaw-hawk room are combinations of benches, upholstered in black and white zebra striping, and white leather sofas. There are black lacquer tables which hold gold and white lamps, while over the sofa is a large panel of black driftwood with electrified candles.
Behind the bandstand in the ballroom, is a continuous drapery panel of white metallic boucle' which occurs on the balcony and main floor, thus presenting a complete picture when viewed from the opposite end of the room.
This was selected because of the tremendous versatility possible with colored lights for dramatic band backgrounds, "and to capture the charm and grace of present day textured materials," Mr. White said.
Lind Asked for Biographies
L. R. Lind, associate professor of Latin and Greek, has been invited to contribute 92 American author biographies to the "Dictionary of Literature" published by Valentino Bompiani, in Milan, Italy.
This dictionary, the most comprehensive of its kind, contains articles on literary movements, works of literature, and writers of writers of all nations and ages.
The biographies will be published in the tenth and final volume.
EXPERT WATCH REPAIR
Cambridge, Mass. — (U.P.) The Lampoon, Harvard undergraduate humor magazine, has awarded its annual "Roscoe" to film and stage star Jerry Lewis as "the worst comedian of all time."
Lampoon Cites Movie Worsts
The publication's annual list of movie "worsts" issued yesterday also cited the high-salaried Lewis for the year's "worst performance" in the year's "worst picture" and selected him as the "most inspiring example of American virility."
Curvaceous Marilyn Monroe got the nod for the "worst female performance" in "Niagara."
'Strongest indictment of academic freedom—Bonzo Goes to College.'
Electronically Timed. Guaranteed Satisfaction 1 Week or Less Service WOLFSON'S 743 Mass.
Most unattractive connotation—'She's Working Her Way Through College.'
The movie "worsts" in order, were,
"Jumping Jacks," "Snowes of Kilimanjaro," Quo Vadis," "Son of
Paleface," "Million Dollar Mermaid," "Bloodhounds of Broadway,"
"Nigara," "Because You're Mine," "Affair in Trinidad," and "The Merry Widow."
The editors did not neglect Lewis' partner, Dean Martin. He was cited for the "worst supporting performance."
Winning superlatives in the special categories were:
"Most ill-advised re-filming—'The Merry Widow',
"Worst foreign importation — Brandy For the Parson."
2 U.S. Fliers Killed In Bomber Crashes
Seoul, Korea—(U.P.)—A B-26 twin-
engineged bomber crashed while taking
off from an advance air base late
today, killing two crewmen and
injuring the third.
The 5th Air Force said the bomber was on a test flight at the time. The accident was under investigation, the dead and injured were withheld.
The accident was the second involving an American plane in the Far East today. Earlier it was announced in Tokyo that seven airmen parachutided safely from a disabled B-29 Superfortress, which then headed out to sea with no one at the controls.
The pilot was the injured man.
The second largest volume crops in history was produced the United States in 1952.
Bv GLADYS HENRY
Every labor and time saving device available has gone into making the remodeled Student Union cafeteria one of the finest in the country.
The cafeteria, enlarged one-third by the new addition, now has a seating capacity of 500 persons. It form- tures a handle only 150 persons at a time.
A staff of 45 persons is required to handle efficiently the 900-1,000 students, faculty members and visitors daily in the three-meal period.
The planning of the varied menus and the general supervision of the cafeteria is handled by B. L. Tomlinson, food director, and Louis Silvi, assistant food director.
Cafeteria Among Finest
Before leaving the cafeteria students place their trays of dirty dishes on a moving conveyer belt which carries them into the kitchen.
Students going through the service line, at the rate of five to seven per minute, have a choice of six entree daily, including four salads, both large and small; three meats, four vegetables; three breads, one hot; six desserts; three beverages, and various jellies and salad dressings.
Dishes and silverware leaving the kitchen are as spotless as the kitchen itself due to the manner in which they are washed and dried.
Before serving this food, prepared in the super-modern kitchen, is kept hot or cold by means of ovens and refrigerators located in the wall between the kitchen and the dining to each. When the supply on the serving counter is low, the servers replenish it from them.
In order to keep coffee hot for the longest period of time, the cups and saucers are kept warm in lowerators.
Here they are scraped and stacked ready to be washed in the Flight 19, a washing, rinsing, and drying machine named due to its length.
When a full run of dishes has accumulated, Flight 19 goes into operation. Moving 5 to 8 feet per minute, the dishes are carried by conveyer belt into the pre-washing section of the machine where they are sprayed with 140 degree F. water, into the wash where soap and water of 160 degrees F. combine to the rinse mixture of 212 degree F. water ensures a low bacteria count, and finally out the end of the machine where they are dried by air drawn from the exhaust system.
Before washing, silverware is placed in perforated containers called sterile tubes in which it is washed and dried. The silverware is taken in these tubes to the containers in the serving line without ever being touched.
The cafeteria is the second institution in this area owning a Flight 19 machine, preceded only by St. Mary's hospital in Kansas City, Mo.
Only grade A and B canned merchandise is used by the cafeteria, and brands were chosen by the canscutting method.
Under this system five companies submitted samples of canned goods. The labels were removed and numbered, and the contents judged as to flavor, color, conformity in size, and maturity as well as cost.
Bids are submitted weekly for
TO
KU's Modern Union Cafeteria.
meat and other produce, and the best bid in respect to quality and price accepted.
During the week the cafeteria is open from 7-8:30 a.m. for breakfast; from 11 a.m. to 1:15 p.m. for lunch,
and from 5-6:30 p.m. for dinner. On Sundays it is open from 8:30-9:15 a.m. for breakfast, and from 11:30 a.m. to 1:30 p.m. for dinner. The coffee bar is open all Sunday morning.
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