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Food forthought In the Army, they served this on a shingle. Comments like these seemed to fill the food center cafeterias the opening weeks of the fall term. The new food service company. Professional Food Management, was another victim of the meat shortage. I've never heard of meatless lasagna. grumbled one freshman leaving Crest Commons. The price freeze, and the consequent withholding of beef cattle by ranchers forced the food service to drastically change their menus, according to Ivan Key. manager of Professional Food Management here In Eau Claire. Meat was not readily available, Key said, and what was available was “too high. Meat products comprised $225,000 of last year's food budget. Key added. Before the price freeze, we would purchase 3.000 pounds of ground beef a week, Key explained. Now we can get only 500 pounds a week. He added that prior to this year, only 100% ground beef was used. This year, with the shortage of beef, vegetable protein was added to the meat. Key said. Macaroni and cheese—again? Not only was there a shortage of meat, but essentials like eggs, bread and noodles almost doubled in price. Key said. We had to totally eliminate seconds. Key said. If we can't buy meat for firsts, how can we afford seconds? Service, however, had not been curtailed. according to Key. Continental breakfast, the soup and sandwich line, and extended hours were still available to students. The comments from the “Beef Board, the food service suggestion box. have been negative, Key said, but he believed most students were aware of the problems. As prices decline, and meat products become available. Key anticipated revising menus and meal planning. Tm waiting for the day they start serving macaroni pie, a student said.
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