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PAGE 12A
-FORSYTH COUNTY NEWS—WEDNESDAY, OCTOBER 9, 1985
Students test manners with 7-course meal
The problem with eating pasta, of
course, is that it’s messy. Most folks
with hearty appetites dive into that
steaming plate with a fork, twirl the
noodles and pinwheel tomato sauce
over their best wardrobe. This is
unnecessary, says Ms. Martin. With
the proper instruction, even a child of
5 can perform this procedure with
aplomb.
A graduate of the Academie Mod-
It's true!
You are
what you eat
CHICAGO Researchers at the
University of Chicago have made if
official: You are, indeed, what you
eat.
The researchers said they have
established a definite link between
food and moodiness, including irrita
bility, anxiety and depresssion.
But it is too early to pinpoint partic
ular foods as the source of certain
moods, Dr. John Crayton, an asso
ciate professor of psychiatry who
directed the study, said.
Although doctors still don’t under
stand how, the food-induced moodi
ness also appears related to changes
in the body’s immune system, which
fights disease, Crayton said.
“We’re not talking about what
might be called ‘traditional’ food
allergies, such as breaking out in
hives or a rash after eating certain
foods, but marked changes in mood
and behavior,” he said.
“Such a link has long been the
orized but it has seldom been studied
and almost never shown,” he said.
Crayton’s group studied 35 volun
teers who were fed controlled diets of
capsules containing powdered wheat,
milk, chocolate and a placebo over
eight days.
The volunteers included 23 psychi
atric patients who had complained of
food sensitivity in the past, and 12
healthy people with no such com
plaints.
Neither the researchers nor the
participants knew the capsules’ con
tents until the project was completed,
Crayton said.
Among the 23 volunteers who had
histories of food complaints, 16 devel
oped marked mood and behavior
changes, and they showed alterations
in their immune systems as well, he
said.
Mood changes were linked to wheat
and milk, but chocolate was less
likely to cause anxiety, irritability or
depression, he said.
The immune system changes in
cluded a higher level of proteins that
help control the immune system’s
reactions, and lower levels of pro
teins formed in the course of an
immune system reaction, Crayton
said.
One theory about the relationship,
he said, is that substances formed
during an immune system reaction
cause local swelling of the brain,
which could trigger mood swings.
How to pick
a pepper,
and potato
. PEPPERS: Look for peppers
that are firm, with bright colors.
Peppers go from green to red as they
ripen and the redder the sweeter.
Look out, though, because the red
peppers don’t keep very long. When
cooking, carefully remove the seeds
and the white membrane inside the
peppers, unless you want very hot
dishes. Avoid peppers that are glossy
and slippery; they have been waxed
and you’ll have to peel them before
using.
• POTATOES: If the potato has
a green tinge or sprouts, forget it.
Seek potatoes that are smooth and
unbruised. Don’t refrigerate pota
toes, but keep them in a cool, dry
place away from light.
A simple potato recipe I like a lot:
drop three medium-size, unpeeled
potatoes into boiling water and cook
for half an hour. Remove and run
briefly under cold water so that you
can handle them. Melt three table
spoons of butter in a large iron frying
pan over heat that’s just under me
dium. With a very sharp knife, cut the
potatoes into half-inch slices. Some
will still have the skins, which is fine;
* some will have dropped their skins.
' Be careful not to crumble the pota
toes. Lay them in the melted butter
and cook until they’re brown on the
bottom (the time varies a little,
usually 12 to 15 minutes) then turn
and cook a few minutes more. The
second side browns much more rap
idly than the first, so be careful. The
potatoes will hold for 10 minutes or so
in a low oven if you need a little
flexibilitv with the other dishes.
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Forsyth County
News
erne in Boston, Ms. Martin holds her
“Social Graces and Good Manners”
workshop one hour a week, for eight
weeks, teaching her pupils rudiments
such as setting the table and folding
napkins. She also explains proper
conduct in a restaurant: how to sit,
how to use a knife and fork, ordering,
tipping.
When the students complete their
course, Ms. Martin takes them to a
restaurant where they can test their
new skills during a seven-course
meal. The proper way to dispose of
that olive pit or gnaw on that cob of
com is part of the “final exam.”
Even the right method of cutting a
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OFFICIAL
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1886 1986
£toecial Prices are good
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You buy three times as much groceries at regular prices as at special prices. It
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Freshly
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Whole Pork Loin 259#
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DATE-LINE DAIRY
Big Country - Buttermilk
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Hwy. 9 at Hwy. 20 Closed Sun. 12 a.m.-8 a.m.
steak serves its purpose. “Start in the
middle and work your way out,” Ms.
Martin suggests. -“Qualitywise the
meat is better there, and if it’s not
done to your likeness you can have it
sent back.”
It all sounds basic, but the kids
have to face a challenge even adults
have trouble with consuming hard
to-eat food like chicken and lobster.
“The most difficult foods are any
thing with a bone and sauce,” main
tains Ms. Martin. “Frog legs are one
of the most difficult.”
So is pasta.
Ms. Martin imposes these rules on
her students:
THE BUTCHER BLOCK
U.S.D.A. Choice Beef
Boneless
Shoulder Roast
* 169.l 69 .
Leg Quarters 49 * •
Fresh Fryer - Family Pock Lb.
Pork Chops \T 299#
Swift’s Fresh Boneless Lb.
1/4 Pork Loin 169#
Swift’s Fresh - Sliced into Chops Lb.
Boneless Ham 169#
Southern Belle - Halves Lb.
Ground Turkey 99*•
Louis Rich - Fresh Lb.
THE 810 FREEZER
Reduced Acid UO-oz.),
Req. or Country Style
Minute Maid
Orange Juice
1r129 #
Waffles 79 * •
Original, Blueberry or Buttermilk 10-ox. Pkg.
Egg Rolls cU 109#
Assorted V arte ties Pkg. of 15
Potato Skins 89*+
Penobscot 10-oc *9
“First, place all utensils on the
place plate. The second is that dirty
utensils are never put back on the
table. And three, when breaking
bread, start by breaking the piece in
half, break a half of one of those
pieces and butter it one piece at a
time.”
The “graceful and satisfying” way
to appreciate spaghetti, Ms. Martin
contends, is with a large soup spoon
and fork. “The spoon is placed in the
left hand upright on the plate. The
right hand uses the fork with the tip of
the fork against the spoon to wind the
spaghetti into a manageable mouth
ful.” According to Ms. Martin, the
Cut or French Style
Stokely Green Beans
3 %
Cherry Coke, Caffeine Free Coke,
Sprite, Mello Yello or
Coca-Cola 3-Liter
.V 9 •
Firm Ripe
Golden Bananas
29' •
Grade ‘A’ Country Fresh
Tysons
Whole Fryers
ib.47*B
FAMILY PACKS
SAVE 10’ A LB ON PKGS OF 3 LBS OR MORE
Shoulder Steak 199#
U.S.D.A. Choice - Boneless Beef Family Pock Lb.
Ribs Country Style 159#
Fresh Pork Loin - Family Pack Lb.
Drumsticks 99* e
Fresh Fryer - Family Pack lb.
Fryer Thighs 89*+
Fresh - Family Pack Lb.
Maxwell House - ADC,
Electro Perk or Regular
Master Blend
Coffee
'& 1 199 #
Sweet Peas 2,109#
Stokely - 2 Sieve 17-ox. Cons
Peaches «9«e
Stokely - Sliced 15-oz. Con
Cut Asparagus 109#
Stokely 14 Vi -ox. Con
BIG STAR
spaghetti should not drop off the fork.
Next, the fork goes into the mouth
with the left hand, but hold the spoon
on the plate.
That method works fine with spa
ghetti or linguine, but the real chal
lenge comes with thick pastas like
fusilli or penne. The trick for “any
pasta that can’t be rolled,” Ms. Mar
tin says, is to cut the macaroni with a
fork and eat it one mouthful at a time.
“Any remaining sauce can be
spooned up into the mouth or bread
dipped and eaten with a fork.”
Although these are the preferred
methods to eat pasta, they aren’t
necessarily the neatest. Ms. Martin
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Tokay Grapes 59*+
Red Lb.
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Tender - Crisp 5-Lb. Bag
GROCERIES
Plain or Self-Rising
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Fruit Cocktail 79*+
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Red, Light, Wild Fruit or Tropical Fruit 46-oz. Con
Hormel Chili 79*+
With Beons ) S-oi. Con
Big Star is matching
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GROCERIES
MCYCLI FOR LIBERTY!
Bring in your aluminum cans. Their recycled
value will help restore lady liberty.
frowns upon using bibs when eating.
Instead she favors a “good size” cloth
or napkin on the lap, “because when
you are eating you’re supposed to be
sitting tall.” And never hesitate to
ask questions when at a restaurant.
“If you’re uncertain on what to do,
ask the waiter or maitre d’, and relax
and enjoy it.”
By following these rules, says Ms.
Martin, you are not only eating prop
erly but also setting an example to
your fellow diners. “You have to
respect other people’s feelings at that
table.” Besides, she adds, “You look
good when you look like you know
what you are doing.”
His
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