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o I I Working collectively S' I to feed veggie palates by Tails Dmytrijuk Spectrum Stuff Writer surrounded by plants and hanging pots covering large windows. The restaurant does not have a liquor license so you’ll have to bring your own. They’ll supply the glasses. It’s the type of place you would expect to find in Greenwich Villege—a vegetarian, collective restaurant. Its menu boasts soy bean sprouts, tofu, chumus, whole wheat rolls and hot spiced cider. As you walk in, you’re greeted by the aromas of whatever happens to be on the menu that day. Someone may be playing blqes on a piano near the wood tables. The menu is above you, sectioned along' the walls. Take your time and don’t forget to check what the special is chalked on a blackboard to your right. You can see everything that goes on in the kitchen, the omelettes being flipped, the pots being washed. Place your order at the cash register, and listen for your name to be called when your order’s ready. The Greenfield Street Restaurant is a collective. Nine full-time and four part-time people share all the work—the cooking, the cleaning, the watering of plants and the profits. They look forward to going to work each day even if their joB\ requires some selflessness and self- sacrifice. They are their own bosses, deciding what they will cook each day together. WHArS COOKING?: Many delights await behind the simple the atmosphere rates four stars, facade ol The Greenfield Street Restaurant. Collectively run, —Garry Prenela The faces of the members at the cooperative are constantly changing since membership requires a commitment of only one year. Some wear bandanas to hold back their hair and long white aprons over their jeans and T-shirts. It’s a place where they can put their cooking talents to work so they don’t mind putting in 60 hour weeks, picking up supplies from local distributors, or balancing the books. downtown location to rent and remodel an old butcher shop on Greenfield Street. “By not serving meat and offering food which is low on the consumer hierarchy, we feel we are making a leftist statement on world hunger,” claimed Del Plato. “We hadn’t raised the prices in two years and we found that we were actually losing money on some of the dishes, he continued. “So there was a jump in prices that our regular customers were not too happy about . . With a possibility of the restaurant closing in December, weighing heavily on the minds of the members, they have considered applying for a liquor license. Del Plato explained that they hope that selling drinks will amass enough profit so that the prices of the dishes may be lowered. Had they been students in the sixties, they might have picketed the Vietnam War and participated in other left-wing demonstrations. They like the freedom the job allows them. “It’s great not having to-answer to anybody,” said member Tony Del Plato after he roamed the restaurant, conversing with customers. “Nobody tells you what to do. We make all our own decisions at weekly meetings. It’s a community effort.” ib '■ >' To sit back and enjoy the sights, the best seat in the house is in the front. There is a table for four Because Greenfield Street members believe their restaurant offers a service to the community, they were willing to take a cut in pay to counteract a recent slump in business. One member explained that when the restaurant is doing well, the members sometimes increase their salaries. “It was up to $3.50 but now it is down to $3.00 per hour. We haven’t been busy lately,” he said. The members generally believe that the slump was brought about by a price increase. Panel on refugees November 29, 7 p.ra., 112 O’Brian Hall. Panel discussion on the international refugee problem: What is the U.S. response and what should it be? Panel will consist of International College students relating their experiences as refugees and professionals working in refugee problems. Free. Sponsored by International College. Business slumping Greenfield Street remains the only restaurant of its kind in the area. Six years ago the owners of The New Age Restaurant left their Despite price increases, many customers still find them very reasonable, The dinner specials are four dollars, soup is $.75 a cup. Soybean burgers are $1.05. And a chumus sandwich costs $1.09. “The portions are a good size and you don’t leave with the heavy feeling you get from a steak dinner at Ponderosa,’’ claimed one woman. According to another patron, “If you’ve never been a vegetarian, natural, whole-grain meal, you will probably start craving them after you’ve been there once. Another added, “In France they would probably wash her pots with the onion soup, but it has a good oniony flavor and the restaurant is in Buffalo, not in France.” MANHATTAN ISMISSMG! That’s right, Manhattan is missing for upstate New York college students when you return to your Long Island homes via Greyhound. Now you can schedule trips direct to any one of eight Greyhound suburban stations on Long Island. Go Greyhound to miss Manhattan when you go to Hempstead, Queens Village, Smithtown, Hicksville, Huntington Station, Massapequa, Bay Shore or Rivefhead. [rodfii's’i !*r I I N j ■ tiling i One double order J of Chicken Wings J ■ FREE ■ Greyhound’s reasonable fares make going home easier on the bank account. And if you’re caught short, you can have Mom and Dad prepay the ticket in your hometown for pickup at your nearby college Greyhound station. So if you’re headed for your Long Island home and you want to miss Manhattan, remember Greyhound is the way to get there and back again. Check your telephone directory for your nearest Greyhound representative. with the purchase of a double. I -WITH THIS COUPON Expires Dec. 3, 79 VALID ANYTIME Not Valid For Taka Out GO GREYHOUND ROOTIES I Pump Room 315 Stahl Road I at Millersport Hwy- .688-OIOO.-rf And leave the driving to us.
