Meat substitutes
mk&mt fLi
vex eager, eaters
By Dave Ware
Kerafded by notices stuck into the table sugar caddies
and a giant placard hung pver the entrance to the
food-serving area, the age of textured vegetable protein
meat additives dawned at the Cr-Pd cafeteria last
Wednesday.
Eager with anticipation and with curiosities fired by the
sugar caddy messages, students jostled their way into the
lunch lines, holding onto their meal tickets with tenacious
fingers.
The wait for the serving door to open seemed to stretch
on for an eternity as the ticket checkers took their places
with seemingly over-deliberate caution.
At last, the appointed hour drew nigh, and the serving
door swung inward without a sound. The mob surged forth,
eager to taste the wonder that certainly would titillate their
jaded palates and sate their burgeoning appetites. Once past
the checker, it was a clear path to the matter in question.
First, students went to the dessert section, usually a
place of consummate deliberation, but for today a spot of
secondary interest. Then they proceeded past the salads,
where a few wavered, but the majority pressed on.
dovid wore
At last, the main course was at hand. The students'
trembling hands reached out and into them were pressed
warm, steaming plates. The plates contained generous
helpings of french fries, accompanying a seemingly
beef-based mush appetizingly spread over oven-fresh
hamburger buns-in short, sloppy joes.
The first student to go through the line (who requested
that his name be withheld pending notification of nearest
kin) rushed out quickly, seized a glass of iced tea and ran
to grab a chair by a window.
He sat down, took a quick breath and then, with
quivering fingers, raised his sloppy joe to his mouth and bit
deeply into the hot and steaming sandwich. He set it down,
chewed reflectively for several seconds, then swallowed.
Approximately three seconds later, he began to emit a
string of non-repetitive profanities, the like of which this
reporter had previously heard only in a seamy bar on the
Baltimore waterfront
After he had expelled his last abusive reference to the
parentage of the persons responsible for the meal, the first
student paused and then said in a sad voice, "Well, it
wouldn't have been so bad if it had been different tasting,
but it-it-well, it tasted just the same!"
Saying this, he quietly expired, was carried from the
cafeteria by his friends and interred in an unmarked grave
upon the Salt Creek floodplain. His friends then filed back
to the rj VPd cafeteria, sorrowful that the dream of
brighter vistas and new horizons in dormitory food had
been, after all, naught but a dream.
Preregistration
ends Wednesday
Procrastinating UNL students can still preregister for
1974 spring classes.
Preregistration forms will be accepted until next
Wednesday, according to Ted Pfeifer, director of
Registration and Records.
Pfeifer said Wednesday that over 13,000 forms already
had teen reeved from students. He said he expects a total
of 14 to 15,000 students to preregister.
He encouraged all students to preregister in order to
obtain the courses they want. Pfeifer said college deans
adjust the course offerings of their college to meet demands
which are shown by preregistration course requests.
Course schedules will be returned to students during the
week of Dec. 10, he said. A free computer-terminal drop
and add period will be operated the last week of fall
.semester until Dec. 17, he added. Other information about
'the drop-add period will be included with course schedules
when they are mailed to students.
PAPER DUE?:
the University Libraries are offering a
RESEARCH PAPER CLOC
to help you find the Information you need
Sat. Nov. 17. 10:00 to 4:50'
Sun. Nov. 18 1;S0 to 10:09
Love Library Undergraduate Library Law
C. Y. Thompson and Architecture
W70I7
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1 323 "O" ST lincoln Ph. 432-3356
Mon., Thurs, 10 a.m.-9 p.m.; Tues., Wr-d., Fri., Sat, 10 a.m.-5 30 p.m.; Sun., 12:30 5:30 p n.
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1 -Vni-: kkTum itsrrTH I
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Wvl. 1
thursday, november 15, 197
daily nebraskyn
