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daily nebraskan
monday, January 28, 1980
Businesses peddle no-meat eating, thrive in Lincoln
By Laure Perlinger
If you haven't had any laminaria digitata, nori.kombu
pr dulse lately, don't feel left out.
For some people, it's part of a daily routine. These in
dividuals have joined the health food craze, and consider
seaweed an important part of their diets. Various types of
seaweed come from the coast of Maine and are available at
Open Harvest Food Co-op at 2637 Randolph.
Open Harvest is not a "store" in the commercial sense,
but rather a cooperative enterprise controlled by its
members.
"We appeal to a large age span," said Chad Hoesing, co
manager of the co-op. "Many customers are college- and
post-college age or senior citizens."
The store is open to everyone, and all persons buying
tood items are considered members. Because Open Har-
vest is concerned with "the erosion of small enterprise
farming in America, it attempts to obtain whole organic
foods directly from the producer.
Depression years
Tempah burgers, raw (unpasteurized) butter, rolled
wheat flakes and spinach lasagna are a few of the variety
foods available at Open Harvest.
Meatless entrees
All entrees prepared at Union College Food Service,
3800 S. 48th St., are lacto-ovo vegetarian. They contain
no meat products, but allow eggs, milk and cheese.
Jane Walgamotte, director of the food service, said
many of the foods are like meat, foods but a meat
replacement is used.
Stripples' are a bacon-like product with a smoky
ki y WJ 1 1 Cm Lit
Photo by Jerry McBride
These are some of the items available in a typical health food store.
flavor. "Veia-Links" appear to be notdogs, but consist of
a combination of egg whites, soybeans and wheat.
A "vegiburger" is a gluten-based product with extra
protein added to supply complete protein from a non
animal source. "Chic-Ketts" is a doughy substance which
is pulled apart into chicken-sized pieces, breaded and
fried.
"We're not saying these substitutes taste like meat,"
Walgamotte said, "because they're not meat. They are a
thing of their own, a protein food made for our enjoy,
ment."
Any substance which requires the killing of an animal
is excluded during preparation of food. The service recent
ly changed brands of yogurt because some contain gelatin,
which is a by-product of beef.
Most customers are students and faculty members, but
guests are welcome during the week. The average cost for
each meal is $1.70, which includes carry-out items like
fruit and nuts.
Tug of war
"I don't know where you can eat cheaper than this,"
said Walgamotte. "And this includes good meals." .
V A tug of war exists between those who see natural foods
as an approach to living and those who promote them as
miracle workers, said Mark Vasina of the Glass Onion.
Increasing commercialization draws away from the
whole philosophy and builds concepts around a few key
words like "health" and "natural," he said.
"There is not a health food.' It's a way of eating. There
aren't any magic foods, or miraculous drugs to give you
health," he said.
Vasina, who is co-owner and co-manager with Terri
Bonebright, said he feels that natural foods are popular
. mainly because of commercialization, vitamin research
and the undercurrent of fitness and health that is sweep
ing the country.
People are becoming more critical of food and are
seeking a better approach to nutrition, but these trends
are blatantly commercial," Vasina said.
Americans are more aware of health food stores, but
are not putting this knowledge into a coherent life style,
he said.
Business is good because the Glass Onion appeals to a
clientele that is limited, said Vasina. "Not everyone is
interested in trying our food."
"It's fair to say our crowd would only exist in a college
, town," Vasina said. "But college students account for less
than half of our customers. The business pepple and
; college teachers support us very well, but the students
who come, in are usually older."
In relation to other health food businesses, Vasina said
there is no spirit of competition.; "We're all interested in
seeing more businesses open and more businesses succeed."
313
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