Indianapolis Recorder, Indianapolis, Marion County, 7 October 1978 — Page 6

PAGE 6 THE 'NDIANAPOUS RECORDER SATURDAY, OCTOtfR 7, 1«7«

Cooking^s a. no^no witli skyhigli grocery prices

Clliefs C^oohenj

hv Ethel Moore

By “BJ” FOLEY PART IV The Roamer decided to try out the apartment stove and this meant grocery shopping. So to market I go!* Since there were two supermarkets near the hotel, I visited both. These facilities were huge, well stocked and crowded. For a minute, I thought I was back on Main Street at another EOM sale. Everyone had a cart, even the children. I strolled pass the fruits and vegetables; six peaches about the size of an egg - $2.50; one cucumber - 89^; tomatoes - $1.39 per lb. I headed for the dairy case. Half gallon size of orange juke - $1.98; an eight slice package of chees - $2.50; the same for Bolonga the same size rOscar Meyer). Milk - $3.00 a gallon, i Down in the meat cage, three rib-eye steals a little over l A” Region Masons meeting here

October 7 and 8 are the dates and,the Marriott Inn at 21st and Shadeland the setting for the eighth annual Tri-State Fellowship involving the coming together of three Masonic lodges for the express purpose of furthering brotherly love. There will be a banquet and formal ball following sessions with music by the Jimmy Coe Orchestra. This year’s event is being

Ebenezer Baptist pastor; civic worker eulogy Thurs.

Jake Porter spices up chili cooking contest

Nothing stirs the blood like a bowl of good chili--and this month chili cookers from around the world will get together in Rosamond, Calif., for the 12th annual World Championship Chili Cookoff. Jake Porter, that wonderful jazz musician, will be on hand as one of the main attractions, with his colorful band, totalk with fans and admirers. Competition to find the “best bowl of red" started some years ago, when a noted humorist claimed that “no one knew more about chili than he”. This was promptly challenged by a proud Texas newsman and they had a showdown. Although this cooking match ended in a draw, it laid the foundation for a yearly succession of chili contests. Today, competitions are held in 30 states, culminating with a grand cookoff, to be held this year in an abandoned goldmine in Rosamond, Calif., about 90 miles north of Los Angeles. Jake Porter is a pretty good chili maker, too, as his recipe following will show. A native of Oakland, Calif., he’s well known for his horn and is an accomplished composer, arranger and producer. In a recent conversation, Jake talked about his days with some of the world’s greatest musicians. He got his start playing with local bands, grew up with old timers like Jelly Roll Morton and at 15 years of age used to rehearse with them. After the rehearsals, Jake says they used to have cooking contests at each other’s houses. Such goodies as stews, gumbo, jambalaya, red beans and rice.

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etouffe, corn bread, pig knuckles with cabbage and sauerkraut, etc. fascinated him and inspited his cooking. As a child he promised himself he’d never be hungry, and if his way with the pots and pans is any indication, he never will. Try his chili for starters, and if you're in the California area, you might want to attend the chili cookoff, October 22nd. JAKE PORTER’S CHILI 2 tablespoons vegetable oil 4 pounds chuck roast, cut into Vi-inch cubes

2 tablespoons vegetable oil 4 pounds chuck roast, cut into Va-inch cubes 1 medium onion, chopped 4 stalks celery, diced 3 cloves garlic, minced 2 teaspoons ground cumin V* cup vinegar 2 tablespoons Tabasco pepper sauce 2 tablespoons chili powder IVa teaspoons salt 1 can (1 pound) tomatoes, not drained V* cup water Heat oil in large, heavy kettle or Dutch oven. Brown meat well. Add onion, celery, garlic and cumin. Cook until vegetables are tender. In small bowl, combine vinegar. Tabasco, chili powder and salt; mix well; add to meat mixture. Add tomatoes -and water. Cover. Simmer 1 to l-Vi hours or until meat is tender. YIELD: 6 to 8 servings. The U.S. Weather Bureau was established in 1870.

REV. JAMES E. KING By WILLA THOMAS Reverend James Earl King, minister and civic stalwart, will be eulogized during services Thursday morning at the Ebenezer Baptist Church he founded some 20 years ago. He died last Friday in University Hospital at 71. The eulogy address was scheduled to be delivered by the Reverend J.R. Wilkins, pastor of Bethany Missionary Baptist Church. Burial was to be in Crown Hill Cemtery. An owner of the Colonial Cleaners for 35 years. Reverend King worked in the administrative offices of Indiana University Medical Center for 40 years. Among his memberships in numerous lay and civil

rights organizations was a lifetime membership in the NAACP and Fall Creek YMCA. He was also a charter member of the Indiana Christian Leadership Conference (ICLC); member of the Baptist Ministers Alliance; Baptist Ministers Foresight; and founder and moderator of the Zion Baptist Missionary and Educational As-' sociation. Reverend King had been actively involved in city government for more than 11 years. He was appointed to serve on the Metropolitan Board of Zoning Appeals in 1967 by then Mayor Richard Lugar-reappointed to the post in 1976 by Mayor William Hudnut. He was also named last year to the Electrical Examiners Board. Condolences were extended to the Ebenezer congregation and King family in a message from the Mayor which read in part... “Indianapolis has lost a devoted citizen, businessman and humanitarian. He was a man who had the conviction that it was his responsibility to God to serve his community. His loss is one that will be felt by us all.” When concern was voiced throughout the black community in the spring for a black deputy mayor to nil a vacancy (now held by Joseph Slash), Reverend King's name was firmly listed among blacks in Indianapolis possessing such experience and spirit to assume the responsibilities. He is survived by his wife, Ernestine Britt King.

Diet, medication are musts for diabetics

WEST LAFAYETTEDuring the controversy surrounding the saccharine ban “diabetes” was mentioned over and over again. Yet the average American who has not come fact to face with this problem is seldom aware of what “diabetes” really is or means. Jane Aycock, Extension food and nutrition specialist at Purdue University, explains that the more common type of diabetes is a disease in which the body either produces too little insulin or the insulin produced is not used. Insulin aids in the transporation of sugar from the bllod to the cells of the body. The cells then use the sugar for energy or store it as fat. If the body has too little insulin, the cells are starved for energy while the blood has too much sugar. Eventually, the blood sugar reaches a level high enough to be spilled into the urine via the kidneys. If the condition remains uncontrolled, the affected person may go into a coma and can die. The diabetic can control the amount of blood sugar by --injections of insulin plus diet modidication; --oral medication to stimulate insulin production or release, plus diet modification; or -diet alone. The diabetic tries to balance the sugar in the food eaten with the amount of insulin needed to tra* sport the sugar from the blood to the cells of the body. This balance is easier to achieve if the diabetic is not overweight, so the diabetic must try to maintain a normal weight, provide for nutritional needs (vitamins, minerals, carbohydrate, protein, and fat) as well as to avoid an excess of sugar. The balancing act is not easy, especially when young children or teens are involved. The new diabetic has the help of a physician and a dietician. At the time of diagnosis, a diet

is prescribed by the physician.. Necessary amounts of carbohydrate, protein, and fat as well as caloric content are identified for the individual. The dietician then develops a diet pattern for the diabetic. Food habits and preferences are taken into consideration The diabetic must eat at regular intervals as well as prescribed amounts. A diabetic will often refer to a “food exchange.” This is a system in which foods are divided into six food exchange lists. Each list is a group of foods which contain approximately equal amounts of carbohydrate, protein and fat. Any food in one exchange list can be traded for another food within the group. The six lists are milk exchange; vegetable exchange; fruit exchange; bread exchange also meat exchange and fat exchange. Through the exchange lists diabetics learn to eat ordinary foods so the purchase of special foods is unnecessary. Simple carbohydrates such as sugar and honey are to be avoided because they are absorbed quickly by the body and cause a rapid increase in blood sugar levels. In contrast, complex carbohydrates such as the cereal grains and vegetables are broken down in the digestive tract and are absorbed more slowly. Diabetics do not need to avoid all carbohydrates, just simple carbohydrates or sugar. “In fact, studies indicate,” says Aycock, “thay many diabetics are better able to control blood sugar levels on diets having. 50-60 percent of the calories from complex carbohydrate.”

advortbain

thick and the size of a small pancake • $11.00. I refused to look further. I spied the deli bar. Bar-b-qued ribs, chicken, steaks and fish. Prices were reasonable here. Ever ate any bar-b-qued fish?? DON’T Then you look across the aisle and see such goodies as “Bull’s Feet - 59* lb.; Goat Tails - 50* lb.; Bighead fish; (Bet you know a lot of them.; Gold scale fish, etc.” I wonder what vegetable or desert one would serve with those dishes??? Beef liver was the cheapest thing I saw - 3 lbs. for 50*. I will say one thing - “they don’t waste nothing.” Moving along, I scanned the canned goods. Small box of Ritz crackers - $1.50; single loaf of bread - $1.29. Average size canned foods began around 90* each. Coffee and sugar were below our prices. Most of the popular brands are stacked. You do see a lot

more commercial sizes of the various products. All magazines are priced from 30 to 50 cents higher than the regular prices. You have probably guessed I have lost my zeal for cooking. So with my big cart filled with one bar-b-qued chicken, bottle of orange juice and an Ellery Queen Mystery paperback, I make my way to the check-out. The lines are long and you sack your own purchases. I wondered how the islanders could pay such prices, especially where large families were concerned. Not wanting to be too conspicuous, I sort of peeked around the cashiers and noted quite a few using food stamps. Incidently, never did try out the stove. Next week, for the gal who can’t swim, an adventure under water.

hosted by Meridian Lodge 33 of Indianapolis of which Otis C. Tyler is Worshipful Master. Attending lodges will be Mount Pavan No. 2 of Detroit and Equity No. 121 of Dayton. Principle speaker at the 7:30 p.m. October 8 banquet will be the dynamic Rev. Henry Williamson, Phillips Temple CME Church pastor and local PUSH chapter president.

rZt Get ready to spend more pace group for your food next year

Public Action in Correctional Effort, a self-development organization for ex-offenders, hosted its first volunteer reception in Fairview Presbyterian Church recently, with speeches and appearances by interested citizens and members. Under the theme “Volunterring is the Rent You Pay to Your Community,” local volunteers joined those from South Bend, Lakeville, and St. Louis in honoring the 18-year-old organization's achievements. Presentations included a speech from Clarence Hodges, a special assistant to Sen. Richard Lugar, a slide show of a volunteer group in action, and discussions of prison life. Secretary of State Larry Conrad presided over an awards ceremony honoring eight volunteers. Rev. Davis’ rites Saturday

REV. JEFF DAVIS Services for Rev. Jeff Davis, New Garfield Missionary Baptist Church evangelism minister, will be at 1 p.m. Saturday in the church. Rev. Davis died last Tuesday in his home, 1810 Calvin. A Vincennes native. Rev. Davis attended Moody Bible Institute, Chicago, and served overseas in the U.S. Army. He has pas to red churches in Harlan and Williamsburg, Ky., as well as having been a chaplain at Three Sisters Nursing Home here. Known as one always willing to help another. Rev. Davis was an active community leader. His memberships included Baptist Ministers Alliance, Baptist Ministers Foresight, Operation, NAACP, Central Distict Baptist Association, Billy Graham School of Evangelism. He also hosted a religious program on WHYT-AM, and worked on the Inner City News. At his death. Rev. Davis was working on a housing project for the needy, as well as ex-offenders with no place to

go.

His body will lie in state beginning at 5 p.m. Friday in the church. Survivors include his wife, Mrs. Drusilla Davis. WILLIAM BARNETT JK. Fifty-four-year-old William Joseph Barnett Jr. who served in the Navy 11 years was buried September 29 in New Crown Cemetery following services at Jacobs Brothers Westside Chapel. Mr. Barnett died September 26 at his home, 511 W. Vermont. The Indianapolis native's Navy stint was from 1941 until 1952. He was a janitor for Crossroads Rehabilitation Center five years. Survivors include his father, William J. Barnett Sr. EXPRESS YOUR OtatiffiSST ON THEEDITORIAL PAGES OF THE RECORDER TODAY-

WEST LAFAYETTEAlthough food prices are likely to remain steady for the rest of the year and may even decline slightly this fall, the price trend is likely to be up during 1979. That is the prediction of Purdue University Extension Agricultureal Economist J.N.

Uhl.

Food prices have been following a roller coaster pattern over the past year, Uhl said. After falling in September and October of 1977, retail food prices began a rise which became progressively steeper this spring. Beef and produce prices rose the most, but other food prices contributed to the spring price rise. Grocery store prices then peaked in June and were relatively stable over the summer months. “Consumers will continue to ride a flat section of the food price track for the remainder of 1978,” Uhl predicted. “There may even be occasional dips in retail food prices this fall. Around the bend: another food price incline in 1979.” Retail food prices in 1978 now appear likely to rise about 10 percent over 1977 levels, Uhl said. Most of this price rise has, however, already occured. The 10 percent increase represents an -ceieration from last year’s 6 >ercent rise in food prices a 1976’s 3 percent rise. The vpected 1977-78 increase food prices will be exce< > in recent years only by r h< i percent grocery price ri". - 1972 and 1973. v the longer-run, retail food prices have risen at an annual average rate of 8 percent in the 1970s compared to average yearly increases of 4 percent in the 1960s and less than 1 percent in the 1950s, Uhl said. The more rapid pace of food price rises in recent years is due to inflationary pressures affecting farm and food marketMusicians sought by Uncle Sam If you play French horn, oboe, or piano -- Uncle Sam wants you! Army bands at almost all Army posts will be short on musicians, both male and female, beginning next summer. Most critical will be the need for skills in the mentioned instruments, according to the Army’s Recruiting Command. The 74th Army Band at Fort Benjamin Harrison (IN), northeast of Indianapolis could use an oboe player “right now”, said Roger Szmurlo, enlisted band leader. Because of the lengthy advanced* individual training required of military musicians. Army recruiters are now working closely with Indiana high school bandmasters to arrange auditions at Fort Harrison for anyone interested in continuing a musical career within the Army. “Opportunities for growth within an Army band abound,” commented Szmurlo. “Musical training, under professional musicans, encourages individuals to try their talents at composing, directing, arrang-

ing.

Three years of living with and traveling with otherluiowledgeable people, playing for military ceremonial patriotic parades, and civic and high school concerts give a young person a wide range of valuable exposure. Serving in an Army band is really great experience. Where else can you get paid for doing what you’d rather be doing anyway?” Interested young people should contact their high school bandmaster or their local Army recruiter for more information.

ing costs as well as a tightening of the world food supply and demand balance, he explained. Grocery prices for the year ahead will be influenced by a number of factors, according to Uhl. 1. The size of the grain harvest (expected to be a record this fall.) 2. World food supplies and demand for U.S. farm product exports. (Supplies will be higher this year, but another large export year is expected.) 3. Consumer income and employment gains and consumer willingness to spend for food. (Continual growth in real income is expected.) 4. The rate at which beef supplies decline as cattlemen cutback or attempt to rebuild the herd, and the rate of expansion in pork and poultry supplies. 7. Inflationary cost pressure (Labor and energy costs will increase the farm-retail spread

next year.) 6. The effects on farm and retail food prices of government programs to bolster farm income (acreage restrictions, price supports and purschases of crops for food reserves.) Retail food prices may rise about the same rate as overall price levels from 1978 to 1979, Uhl predicted--on the order of 5 to 7 percent. In contrast to this year, when rising farm prices and higher marketings will contribute about equally to the food rise, increased marketing costs will be largely responsible for next year’s food price rise. Prices of food purchased for home consumpution will rise less rapidly than prices for food eaten away from home next year, Uhl predicted. The share of the consumer’s income spent for food in 1979 will continue at about the 16-17 precent level as food expenditures increase in proportion to consumer incomes, he concluded.

Cars get recalled and you can take your TV or stereo back to the store. But imagine recalling a house! Until four years ago, if the house you bought didn’t measure up, you could be stuck. Getting a peeling door repaired depended on whether your builder cared about his reputation enough to send a painter over. Professional builders decided the consumer needed some protection. And the Home Owners Warranty was born. Called HOW, it is the first 10-year warranty/insurance package for new homes in the country. Unlike ordinary insurance, you can’t go out and buy a HOW policy. The builder builds the HOW protection right in, and passes the protection on to you when you buy. The program consists of a first year builder warranty

covering defects in workmanship and materials; a second year builder war ranty that covers defective performance of the major systems (plumbing, heat-

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ing/cooling, electrical). The house is covered for major structural defects for 10 years by warranty or direct insurance. It’s no longer necessary to get stuck when you buy a new house or condominium The HOW plan is available in 44 states and 70% of the metropolitan areas with populations over 100,000.

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