Historical Newspapers of South Carolina

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Preparing natural foods at 221 Picker String Quartet To Play The Concord String Quartet will"ati perform in Campus Room, Cap-BrklnAaeyoMui stone, Thursday night at 8:15 , C sponsored by the University Unioncoe th sptrm fm Cultural Series Committee. A s at i te workshop will be at 3 that af-T o a ternoon. Admission is free. TeWsigo ottre Winner of the coveted andCocrStigQaetfrsr prestigious Naumburg Foundation i vr epc, n a Chamber Music Award in 1972, the ctn,mjretyaogtd Concord String Quartet has beenyonrquartet es." I similarly honored by the Fromm Ne Yor the r Music Foundation at Harvard "super ial"; nd th a University, which awarded aFrnicExmersd,' commission to a composerCocrStigQaetson selected by the group. The com-thmotrakblqutese mission was given to Pulitzer Prizetoapronhecmbru winner Jacob Druckman.scn. In its first season, 1972-73, the Concord Quartet played 120 con certs. The group's youth and A200ya-l gp vitality make chamber music a panigexctdnthecu colorful and lively experience to prcs,icuenl ndipa which both young and old easily thCoubaMsmofA. respond. wr,"otato on o Their large and varied reper- isoeftholsturi toire ranges from the complete ealpinngintewrd quartets of Beethoven, Arriaga, Tepitn sondb Bartok, Berg and Schonberg, to ChretnMsuadisoI rare works with piano by Mahler toheClmiMuumapa and Bartok. The Quartet also has teCasclAtfo ao initiated a long-range program for Cletoa.Teehbto,w commissioning new pieces from rustoghMch3 America's leading composers. oraiedbUCPofCh Already the Quartet has Mck developed new audiences for TeCuil urnyI chamber music; and colleges, cpigpoe-ito,pe universities and concert seriesdrm,ltayciiis,ndf throughout the country have cics o ulcto nisf responded enthusiastically to their srn su.Sbiso ed imaginative programming. i ac .Adesmnsr Specil cocerts like the co:e the spuibecamus frox 51 Food Rei spitality And Atmosphere 'We see the re as an avenue of g and good fe them'' Lee said. They welcome any interested people to entertain at meals if someone wants to sing or play. They also want to make an open gallery in the restaurant for art. Artists can post prices on the piece with no commission expected. People come in and help wash dishes and straighten up, sometimes for hours. A policy of the restaurant is to offer a free 'DayFo Beautifi BY LEE TSIANTIS Entertainment Writer "Cinema is king," says Francois Truffaut at one point in his new film Day for Night, now playing at the Fox Theater. And if you don't think so, you may well wonder what all the cry and hue over this film is about. Day for Night is a beautiful work of rare charm about movies and moviemaking. It is Truffaut's ode of love to the art which has mesmerized him and countless others. It is a film for those who are just the tiniest bit insane about films. Day for Night is dedicated to Lillian and Dorothy Gish, D. W. Griffith's memorable team of sister-stars. There are also references to many films and directors: Citizen Kane, Jean Vigo, Luis Bunuel, Carl Dreyer, Jean Cocteau. What is depicted in the film, however, bears almost no stylistic relation to these artists. This is a work by Truffaut, plain and simple. The film is similar in subject matter to Fellini's 8%,but the tone of the two is completely different. Truffaut himself plays Ferrand, a director who is in the process of imaking a movie at the Victorine Studios mn Nice. The film is Meet Pamela, starring actors playing actors: Jean-Pierre Leaud, Jacqueline Bisset, Jean-Pierre Aumont, etc. Though you could probably piece together what the film--within-a-film is about, such a task is iniconsequential, for the personal and professional in trigues of the cast and crew are what D)ay for Night is about. Truffaut (who wears a hearing aid throughout the film--perhaps another conscious reference to Bunuel, who is partly deaf?) depicts the amazing logistics in volved in moviemaking. We staurant Of Home... staurant ood vibrations elings.' meal for washing the dishes to anyone who cannot pay. No smoking is allowed. Ashtrays are not placed on the tables. The owners do not smoke and they expect people to respect the rights of others by not smoking. The restaurant on 221 Pickens Street is open Monday through . Saturday for lunch and dinner. It is open from 12 to 3 p.m. and 6 to 8:30 p.m., closing at 6 p.m. on Thursdays. r Night' RI Work see cameras whirring and actors acting, but who is behind the camera filming what we in the audience see? One can easily picture Truffaut madly trying to coordinate his two sets of crews. The temptation to play illusion reality games with a film such as this is strong, but Truffaut is at tempting to transcend even this. The result is so light, many people may end up feeling cheated. Watching Day for Night is like eating Jello; you feel stuffed, but you're still hungry. Valentina Cortese, as the Italian actress in Meet Pamela, is ex cellent. Her performance was justly lauded by the New York Film Critics, but we in Columbia have to cope with a wrench in the words which affects everyone in the film: The dubbing, which is almost enought to wreck day for Night before it even gets off the ground. It wouldn't be half so irritating if it weren't so obvious that actors and actresses like Leaud and Cortese were mouthing twice as much as we hear from their English language voices. Subtitling was never missed more than here.Georges Delerue has composed a magnificent baroque fanfare which is the sole musical accompaniment to Day for Night. This theme is played over the most fascinating moments in the film, when camieras on bright red cranes swoop down on the action or when sequences are edited on a movieola. Truffaut displays his mastery of motion picture technique in these little visual tone poems, which are exhilarating to watch. You may not feel Day for Night is the best of the year, but no other film in recent memory has put the medium to such beautiful use--to glorify itself. People like Truffaut, Leaud, Cortese and those few of us sitting in the dark can only concur. Linemn is king. Natural With The Ho BY MERRY BATEMAN Staff Writer Eating good food is a celebration of life. Several Columbians feel that not only eating food but sharing it is serious and joyful. They recently have opened a restaurant called 221 Pickens. Go up Pickens Street and you probably never would notice any new restaurant existed there. Walk inside and you will not forget. The atmosphere is one of home hospitality. According to the owners and operators, Mike Craig, Tom Jones, Bart Burns and Frank Lee, "This is not just our restaurant alone. We think it is just as much yours. Everyone should feel a part of it and be comfortable here." Having been long-time friends and sharing concern about the poisonous food so many people consume, they opened a natural foods restaurant. According to Frank Lee, "We are not professional cooks, dieticians, or anything like this. We have no real background or authority. We just like good natural foods. We don't mean health foods when we say natural food. Natural foods are what comes from the earth grains, vegetables, fruits." Last September the four of them started putting together all their plans. Friends and concerned people helped them complete the restaurant. They gathered and built everything themselves, the tables, the old gas stove, the plant in the coffee urn and the hand painted sign out front. Items such as pots, pans and utensils were he donated. The restaurant officially end opened January 7 of this year. e "We see the restaurant as an he avenue of good vibrations and ric feelings. We want to feed people hesimply and lovingly. We want to emake life better for those who tte come and eat with us," Jones and 4- Lee said. y's "Our vegetarian cookery is not a 'he substitution for anything. If offers up an endless variety. Through an an enlightened .self-interest we he reexamined our eating habits and of saw the American diet as a non 'er creative. standarized thing. We sic eat to live, not live to eat." Do not let the term natural food or vegetarian turn you off. 221 ian Pickens prepares food to please stic any palate. A typical lunch would /' at be homemade soup, a tossed salad, rhe fresh bread or a sandwich. Apple tan cider, tea or water are the choices ing of drink. Dinner is a heavier meal with casseroles and more the vegetables. "Few people dislike aan good food and if you give them just t of that, they won't notice they haven't ina eaten their usual portion of meat," ich Frank Lee said. vas The greatest concern of the les restaurant is to keep the prices low. The owners make no profit. There is enough money to keep the atc -restaurant operating plus pay their y, house rent. "We want to give Im people goodl food at reasonable rst prices. After all we don't need ine TV's or electric toothbrushes or Ats such. We don't even want to raise 37. n,-icne We want tonb ab tohn lower.