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Thursday. April 18. 1991 / University Daily Kansan
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TINPAN ALLEY
Vegetarianism complete with proteins
Bv Amy Francis
Jennifer Gilbert is careful about what she eat. She reads the labels on foods in grocery stores and sometimes what is in the food at restaurants
Kansan staff writer
She is not on a diet; she is a vegetarian.
"I've been a vegetarian for a year and a half," said Gilbert, Manhattan senior "Becoming a vegetarian, you have to learn a lot. You really want to do it right." The real danger of Priesting is he may be cautious about getting every day."
A recent suggestion by the U.S. Department of Agriculture put meat in a lower need category than breads, vegetables and fruits.
Charles Yockey, chief of staff at Watkins Memorial Health Center, said, "If you're not working to really seriously plan your diet, then you're better right off eating a little bit of meat. You cannot just eliminate protein from your diet."
Ann Chapman, registered dietitian for Watkins, said U.S. citizens tended to eat too much meat.
Only four to six ounces of protein are needed daily for the average person.
Yockey agreed but said meat itself was not as bad as some people thought.
"Red meat is not a problem when consumed in moderation," he said.
"Meat has been around since the beginning of time. Eggs have been around since the beginning of time. Meats and meat since the beginning of time.
"I'm not against vegetarianism. You can be a healthy vegetarian."
Vegetarianism also has been around for a long time because people have not eaten meat for religious and other reasons, he said.
But students should be careful if they decide to eliminate meat from their diets, because they need to find a source of protein, he said.
Chapman, said that it was not difficult to be a vegetarian if people ate dairy products and eggs, which provide protein, but that if those eliminated it would be more difficult to get the necessary amount of protein.
"I think they need to know how to blend the foods to get a complete protein," she said.
To get a complete protein, certain combinations of foods are required, she said. A complete protein is one that contains all essential amino acids.
For example, grains and legumes, legumes and nuts or seeds, and vegetables and legumes form complete proteins. They must be eaten at the same time to get the complete protein, she said.
Harvest of meatless menus leaves vegetarians with no bones to pick
By Amy Francis Kansan staff writer
A wide variety of options awaits the diner who wishes to eat out but not to eat meat. The combination of more health-conscious eating and the variety of cultures represented by students at KU has created a demand for meatless dishes.
"Any college town will have a large, diverse mix of people," said Brooks Hanson, owner of Sweetgrass Downtown Restaurant. "They do it well. St. Lawrence is a big melling pot for a lot of different cultures."
Although Sweetgrass does not offer only vegetarian food, it keeps the vegetarian in mind. One of the three to four daily specials is meatless, and some items on the menu are meatless, Hanson said.
One vegetarian option within walking distance from the KU campus is the Glass Onion, 624 W. 12th St.
Rachel Abrams, manager of the Glass Onion, said, "We're alternative healthy food. We really try to
be conscientious about what we offer."
Most of the items available at the Glass Onion, such as chili and soups, contain no meat or meat products. Because of the only meals offered, she said.
Chuck Magerl, owner of the Free State Brewing Co., 636 Massachusetts St., said a sense of adventure in eating foods from different cultures was one reason they were trying meatless items.
A vegetarian view influences the menu, he said.
"I was primarily vegetarian in my diet choices, so I was aware that there are numerous tasty dishes without meat," he said.
Pywacket, 10 E. 9th St., also offers different types of meatless dishes that usually might not be found in the Midwest.
Mike Horan, an employee of Pywacket's, said tofu and tempeh were two items in some of the dishes at Pywacket's. Tofu is made of bean curd, and tempeh is a fermented soybean product from the Asian culture.
All members of the University Community invited to:
An open forum on Gay, Lesbian, and Bisexual Issues in our Community
Tuesday, April 23
7:00 p.m.
Pioneer Room, Burge Union
Sponsored by The Gay & Lesbian Concerns Study Committee
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864-SHOW
864-SHOW
FLATLINERS
Some lines shouldn't be crossed.
friday & saturday april19 & 20 at 7:00 & 9:30 pm
sunday april 21 at 2:00 pm
tickets $2.50, available at SUA box office, level 4, kansas uni
...
First Annual Kansas University SPRING POW WOW
Saturday, April 20th 1991 Hoch Auditorium
Head Northern Drum: Little Soldiers, Mayetta, KS
Master of Ceremony: Archie Mason Jr., Tulsa, OK Arena Director: Perry Aunko, Oklahoma City, OK Head Man Dancer: Russell Blackbird, Lawrence, KS Head Lady Dancer: Cindy Le Clere, Mayetta, Ks Head Southern Drum: Title Six, Carnegeie, KS
FREE General Public Admission Head Staff
Head Staff
Program
Program
2p.m.-5p.m. Gourd Dancing
5p.m.-6p.m. Supper Break
6p.m.-7p.m. Specials/Give aways
7:30p.m.-12p.m. Midnight Parade in and Pow Wow funded by the University of Kansas Student Senate, SUA, and Native American Student Association
Supports the Kansas Relays!
Cry Out
Live Thursday night
$1 Chicago-style Hot Dogs
75¢ Draws
Southern Hills Mall
1601 W. 23rd St.
"The best guidebook for the independent budget traveler." --Chicago Tribune
LET'S GO TRAVEL GUIDES 1991
Harvard Student Agencies, Inc.
Completely revised and updated each year.
Perfect for those studying abroad.
St.Martin's Press
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