2
Thursday, October 4, 1973
University Daily Kansan
Milk Scarce; Price Rises
Prices of four meat items included in the Consumer Protection Association food price survey dropped at most stores last week, but milk prices increased at all stores.
The price of cut-up frying chickens down four to 10 cents a pound at eight of the ten stores surveyed. Oscar Meyer hot dog prices fell at four stores, bringing the average price of a one-pound package from $1.53 last week to $1.47 this week.
T-bone steak prices decreased at six stores, the average price dropping from $1.84 to $1.74. Regular ground beef prices were down from $19.44 to an average price of $19.84 cents a pound this week.
Milk prices went up eight or nine cents a
半 gallon for All Star whole milk in all stores except one. At Fall's, the only store not showing and increase, the researcher was told they were overstocked in that brand and the lower price would remain until the surplus was sold.
According to the researcher, other milk products at Falley's showed a general increase. A store employee said this was because the salespeople is pushing prices up throughout Lawrence.
The weekly food price survey is based on a list of 55 items compiled by students to reflect student tastes and preferences. Information are published every week. One is a partial list of
individual items and their prices. The ote is a market basket total based on all the items in the ote.
This week the market basket totals were computed for 31 items which were found at all stores. Dillons 190 Street store had the market basket price of $2.99 for the 31 items.
The CPA researcher at Fallley's reported that a store employee had decoded the dating system for meat products as follows: 50 in the first day of the month, 52 in the second day of the month, 52 is the third day, and so on up to 79, which refers to the 30th week. The last week of the product is placed in the most counter
Item
T-bone steak—1 lb. 1.69 1.45 1.45 1.89 1.99 1.99 1.79 1.70 1.59 1.89
Chicken—1 lb. whole fryer, cut up .59 .55 .55 .69 .65 .65 .65 .59 .59 .59 .49
Hamburger—1 lb. regular ground .99 .95 .95 .95 .95 .95 .99 .89 .97 .99
Hot dogs—16 oz. Oscar Meyer twin pack 1.29 1.52 X 1.49 1.59 1.59 1.39 1.29 1.45 1.59
Tuna fish—6½ oz. Starkist chunk light, in oil .49 .46 .46 .45* .49 .49 .55 .55 .49
Milk—½ gallon All Star, whole .79 .78 .78 .70 .77 .78 .78 .78 .78 .78
Cottage Cheese—12 oz. All Star .X .50 .50 .45 .48 .50 .50 .50 .50 X
Eggs—1 dozen. Grade A large .83 .79 .79 .81 .79 .79 .79 .81 .79 .79
Margarine—1 lb. Fleischman, sticks .54 .55 .55 .55 .53 .53 .65 .65 .65 .52
Cheese—10 oz. Kraft cheddar, unsliced X X X .87 X .81 .89 .89 .89 X
Bread—24 oz. Wonder, thin sandwich .53 .53 .53 .53 .53 .53 .53 .53 .53
Tomatoes—1 lb. .39 .39 .39 .29* .39 .39 .29 X .39 .39 .39
Lettuce-head .29 .33 .29 .35 .25 .25 .29 .35 .34 .38
Apples—1 lb. .23 .29 .33 .29* .17 .17 X .23 X .35 .35
Orange juice—6 oz. Minute Maid frozen X X .30 .30 .30 .25 .25 .35 .35 .35
Frozen dinner—11 oz. Morton's salisbury steal X X X .53 .53 .53 .59 .48 .59 X
Instant Coffee—10 oz. Folger's 1.85 1.85 1.85 1.85 1.85 1.99 1.99 1.85
Frozen corn—10 oz. box Green Giant Niblets Corn X .39 .39 .39 .35 .35 .45 X .45 .39
Cereal—11 oz. Kellogg's Special K .82 .62 .62 .65 .62 .62 .69 .69 .62
Spaghetti—10 oz. American Beauty long X .32 .32 .29 .39 X X X X .31
Canned green beans—16 oz. Del Monte French style X .29 .29 .33 .29 .39 .35 .35 .31
Peanut butter—18 oz. Skippy creamy style. .77 .74 .74 .75 .75 .75 .83 .77 .83 .74
?-Up—12 oz. cans, 6-pack 1.01-1.04 1.01 1.01 1.04 1.07 1.02 1.01 97 1.01 1.07
Ice Cream—½ gal. All Star vanilla .99 .99 .99 .99 X X .79 .99 .99 X
Beer—12 oz. 6-pack Schlitz 1.29 1.29 1.29 1.25 1.33 1.33 1.29 1.29 1.29
Paper towels—2-pack Gala .53 .50 .38 .55 .53 .49 .55 .55 .55 .53
Fullet tissue—4-pack Charmin X .47 .43* .49 .49 .49 .45 .47 .49
Laundry soap—49 oz. Cheer .95 .89 .89 .79 .89 .89 .75 .79 .83 .95
Market basket totals of 31 items found in all stores 23.85 23.20 23.09 23.67 23.82 23.32 24.00 24.10 24.10
[Not the total of the items above)
- Indicates sale price
Tenure...
adopted, it should be on a University level,
rather than departmental level.
Another member of the Committee on the Impact of Tenure Decisions, Ernest Angino, professor of civil engineering, said "some definite changes" had to be made and a "tightening up" of the tenure process was mandatory.
Angino said administrative errors like the last spring must be eliminated in an effort to keep the hospital running.
"Some of the people should have gotten tenure, and some of them shouldn't have gotten it," he said, "but what happened is that all of them got tenure."
Although he wants to avoid a "paper blizzard," Angino said documentation for the new version would be available.
HE ALIO SAID departments should establish their own criteria for determining tenure eligibility, in addition to the criteria at the college and university levels.
Anglo said that if his proposals were adopted, a quota system wouldn't have been possible.
John Glinka, associate director of Watson Library and another member of the impact team.
"I assume that tenure will continue as it has in the past," Glinda said. "I don't foresee any problem of being 'tenured' in for the next five years."
But Glinka said the committees' recommendations should be implemented.
There is a balance between the number of people who gain tenure and the number of people who leave the University, Glinka said.
"even if 80 or 90 per cent of the faculty became tended, say in five years," he said, "the AAUP guidelines present ways of relieving the situation."
To change the guidelines for the awarding of a tenure would endanger the possibility of a bad contract.
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The problem of being tenured-in isn't as serious as some members of the University administration thought it was, John Wright, professor of psychology and Senate Executive Committee (SenEx) member, said yesterday.
Professor Asks Faculty to Back Tenure System
By DON KINNEY
Kansan Staff Reporter
"There is not a crisis now," Wright said, "but there could be one in the future if the weather turns."
Wright spoke yesterday at the Faculty Forum, an informal faculty lunchoon and
He recommended that faculty members defend, correct and enforce the present tenure system," to complement the official tenure reports.
Wright said the tenure report from SenXen
attempted to clarify some points mentioned
by other committees, and gave the chan-
ges made how and when changes could be made.
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WRIGHT SAID that the SenEx report didn't cover affirmative action goals or concerns.
"Asso, we did not report on the obligation that the University has to teaching assistants and assistant instructors," said Wright. "They should be protected in some way, but we really didn't know what to say about some of these questions.
He said that not having tenure tended to produce faculty members who weren't imaginative or controversial enough because they wanted to 'stay out of' them.
"The University needs tenure precisely because its faculty members don't stay out."
Wright predicted some controversy over student participation in tenure decisions. "FEEDBACK (the Curriculum and Instruction Survey) isn't the only method of determining student opinion," said Wright. There have been several other questionnaires and studies in use for a number of years, and some of these may prove to be effective.
"No matter what we think about the tenure problem, we must remember that we are government employees, and we owe the public their money's worth."
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