Western Washington University Western CEDAR Klipsun Magazine Western Student Publications 1-1978 Klipsun Magazine, 1978, Volume 08, Issue 02 - January Darrell Butorac Western Washington University Follow this and additional works at: https://cedar.wwu.edu/klipsun_magazine Part of the Higher Education Commons, and the Journalism Studies Commons Recommended Citation Butorac, Darrell, "Klipsun Magazine, 1978, Volume 08, Issue 02 - January" (1978). Klipsun Magazine. 40. https://cedar.wwu.edu/klipsun_magazine/40 This Issue is brought to you for free and open access by the Western Student Publications at Western CEDAR. It has been accepted for inclusion in Klipsun Magazine by an authorized administrator of Western CEDAR. For more information, please contact [email protected]. WWU LIBRARY ARCHIVES M p su n ___________________________________ ^ ^ ____________________________ January 1978 L **»■> lAai Klipsun _______________________________________________ ___________volume 8, number 2 Beggar's Banquet Editor: by Ed Mund ............................................................................... 4 Darrell Butorac Story Editor: Angelo Bruscas Dead Flesh by jerry Galloway ...................................................................... 6 Production Manager: Michael Vouri Photo Editor: Bill Slater The Provider by Dave Clifton .......................................................................... 9 Business Manager: Cory Eberhart Advisor: Food for Thought Pete Steffens by Darrell Butorac........................................................................12 Staff: Dave Clifton Jerry Galloway Food For The Soul Leslie Kelly by Roger Schauble........................................................................14 Ed Mund Roger Schauble Lynn Truckey Eating For A Change Sherry Wickwire by Leslie Kelly .............................................................................. 17 Whizzer's Sandwiches Klipsun is a twice quarterly by Sherry W ickw ire......................................................................19 publication funded with student ifees and distributed without charge. Klipsun, Western Wash­ ington University, Bellingham, Washington 98225. Published at Blue Plate Special the Print Shop, WWU, Belling­ by Michael V o u ri..........................................................................21 ham, Washington. Copyright © 1978 Western Washington University Front, inside front and back cover photos by Darrell Butorac. by Ed M und Tired of the same old food? Some stores, like Albertson's in is even better for free food. It too Tired of going broke buying gro­ the Bellingham Mall, have large has a large dumpster, but it sits ceries? Dumpsters behind super­ dumpsters which require some next to a loading dock which markets and restaurants can pro­ climbing ability. Once inside, a provides easy access into its vide a variety of free food for gourmet's delight in leftovers and bounty. those who like adventurous overripe fruit is easily at hand. You Rummaging through the card­ eating. can also find boxes of produce board boxes and plastic sacks, Just go out some night after the sitting on the ground outside, produce and dairy products grocery stores close and check out waiting to be taken. One evening abound. Leaky milk cartons and the menu available at no charge in a store had over 10-pounds of out-dated cottage cheese are any garbage container. Although radishes complete with the greens thrown out by the store and can be meat is hard to find, fruit andn just sitting on the pavement. picked up. The milk goes great vegetables are in good supply. The Safeway Store on Cornwall with broken boxes of breakfast cereal. Similar fare can be found be­ hind many other supermarkets in town, but the best places to find food are in the restaurant dump­ sters. Here the food has already been prepared for consumption. A cur­ sory glance through the garbage will reveal baked potatoes still wrapped in the serving foil, frensh fries and freshly cooked canned vegetables. Closer inspection can uncover scraps of meat and even portions of steaks still on the bone. These bones can be used any time for making soup. Just add some french fries and vegetables to the water and you'll have free vegetable-beef soup. With a little time, foraging and imagination, a meal can be as­ sembled which provides all the ingredients found on a restaurant menu, without the price tag attached. Dumpsters can be the ultimate in self-serve buffet-type dining. On a cold, wet Bellingham night, a photographer and I spent time scouring the city's dump­ sters. With heavy coats and good gloves, we rummaged through dumpsters from the Bellingham Mall to Meridian Street. Most restaurants have their garbage enclosed in fences to prevent it from being an eyesore to their customers. It also prevents incon­ were repealed seven or eight years can do about it other than warn spicuous riffling by broke, hungry ago. Presently, the police have no them. people. legal basis for arresting anyone Restaurants with exposed digging in a dumpster. Paul Chudek of Environmental dumpsters provided a good selec­ Stores and restaurants also Health said, "Our feeling on that tion of food with a minimum mof make no effort to keep people out is . you're really taking a digging. However, many restaur­ of their garbage. Doug Riggin, chance. Someone can get sick, ants have inadequate lighting who is third in command at the and there is no recourse against around the garbage, so flashlights Albertson's store in the mall, said the owner of the dumpster," he make the difference between a he knows people take things from said. good meal from quality garbage or their dumpster, but he doesn't a pile of unusable junk. know of any prohibition against it. "We know this does happen and The only problems with eating "I could personally care less if has been of almost national fame dumpster food are those related to people go through our dumpster," in Seattle," he said. "However, as personal health. There are no laws Riggin said. far as regulations against it, I can't against riffling through garbage, Sandra Hess, assistant manager think of any." and no one seems to care if it is at the Meat Hook Restaurant said, Dumpster food is available, free done. "We just don't care. I have never from cost and legal hassles, but According to a Bellingham Pol­ known anyone to complain about not free from health hazards. As ice spokesman, there are no it." Chudek said, you never knkow penalties for this practice. There The Whatcom County-Belling- what was in the dumpster before used to be vagrancy laws which ham District Health office is you got there. It could have been covered people who resorted to concerned about people who eat other food, or it could have been dumpsters for dinner, but they garbage, but there is nothing they rat poison.f Photos Photos by Bill Slater by Jerry Calloway When you quit eating meat it won't be like quitting You'll begin to suspect that they make you smoking. You won't go through withdrawal, get uncomfortable for not eating meat, because you grouchy and chomp on chocolate bars. You'll likely make them uncomfortable for eating it. just taper off, get bored of hamburgers and sick of No one really has to know you've turned hot dogs. vegetarian until it's time for a holiday dinner with the Meat just won't seem worth it anymore, and family. If you're like me, and give up meat before quitting completely — something you didn't think you know the reasons for it, you won't be looking you would ever do — will begin to become a thing of forward to arguments over the merits of meat and principle and status. You probably won't be as potatoes. mouthy as a reformed smoker, but you'll soon Grandma faced me across the Thanksgiving buffet, develop a quiet pride in your new ways. dangling the breast of the carved bird over my empty However, you won't be everybody's hero. Explain­ plate. ing to other folks (who are still eating as you did last "Uh, no thanks, not even white meat. Are there month) why you've turned into a spinach and nuts any peas left?" freak will be the tough part of your new meatless life. Grandma had heard that I'd given up meat, but still didn't believe it. "But Jerry dear, you'll die if you don't eat meat." "No, Grandma, I don't think so." When my mother saw me sit down with a plate of peas and potatoes In my lap, she winced, then brought up the subject of vitamins. And if you stumble into a meatless life you might harbor a gnawing uncertainty over vitamins and protein and all that. Maybe you will die if you don't eat meat! You and your mother can relax. Though the science of nutrition seems to have lagged behind other disciplines, there is plenty known and written today about the strengths and weaknesses of most foods and diets. After I'd given up meat I found a book that made sense of all the vague notions that had lured me away: Frances Moore Lappe's Diet fora Small Planet. It begins by assuring you that there is life after meat. "Being a vegetarian does not mean the sacrifice of high-quality protein in one's diet; with a little knowledge about amino acids in vegetables, we can combine them in proportions that make the total usable protein greater than the sum of the protein in the individual foods." Even the vegetarian who goes so far as to give up eggs and cheeses, can still find plenty of complete protein in vetetables. But don't be surprised if that reference to amino acids lands on a blank spot in your mind. Most people give little serious thought to the stuff which sustains us, which powers our feet, our brain and our love. Like it or not, if you want to become a vegetarian you'll have to start thinking about what you eat. Lappe offers some food for thought: "I think that many people criticize vegetarian diets because they think vegetarians eat only lettuce and carrots or that there isn't any protein in rice and 6 beans, or that somehow the protein in vegetables is different from the protein in animal flesh.