PLANET OF THE ARTS VOL 5 ISSUER 4 Working on the Planet this year has been an experience somewhat like preparing a family dinner without knowing how to turn on the stove or where to find the plates. I don’t know what people think of the meals we’ve been serving, but if I were to go by the amount of work submitted I would say they’re about as popular as limp celery. We’ve had a little feedback, some sweet and some sour. Response of any kind is important when it is your first time in the journalistic kitchen. It is easy to sometimes over steam the vegetables or make a sauce too bland when trying out recepies. Everyone on the Planet is enroled at the College full time which might explain the times we’ve missed the napkins or cutlery in our rush to get things served and resume our regular schedules. We are a co-op, which means deciding to- gether wether or not to add more fresh basil, there.is no Head-Chef, and as far as ingredients go, we take what is given to us and what we can beg from people. You know the story about the soup made from a stone, well it’s something like that. Ingredients being slowly added one by one until, amazingly, we have something to serve. I really believe a student news- paper is important for a school, it’s unifying, it is a place where there are no streets or walls to separate us as one crea- tive family. It is like a packed lunch people can take with them as a taste of what goes on here, good or bad. Yes we admit to our culinary inexperience, we don’t have endless amounts of energy to pour into this meal, but it is the best we can do with what we know. Making a meal is a wonderfully bonding experience and I think an important one. Sounds corny doesn’t it, anyway all I have to say is long live the family dinner and thank everyone who contributed to it. EASY ASPICS FROM 500 SNACK IDEAS ANDALSO INCLUDED WITH THESE IDEAS IS THE PLANET OF THE ARTS TABLE OF CONTENTS 6 G Brian Morgan Shawn Chapelle Riley O'Rourke te C.) ec oS : } = = ASPIC: 1 TABLESPOON UNFLAVORED GELATIN e vg 1/4 CUP COLD WATER 1 1/2 CUPS HOT SEASONED STOCK \ page 3 sliced veal aspic with student union report page 4 ham cider loaf jelly,a story called homecoming page 5 a gust of wind aspic , alan hindle chive butter page 6 a gust.cont.... just dessert aspic ,josh wapp page 7 artichoke aspic of john.j page 8 on the firing line aspic with hot pepper canape page 9 jellied shrimp salad planet of the smarts aspic page 10 smart aspic with drawing show review endive page 11 comik aspic ham mousse with chopped bannana page 12 comik neapolitan avocado with cherries aspic page 13 comik spring medley aspic page 14 comik peanut butter tomato twist aspic page 15 smart aspic drawing show cont.... page 16 speaking parts egg caraway-seed aspic page 17 feminist studies,dear laurie, pota goodbye aspic * \ page 18-21 poetic aspic with small prose page 22 crab meat aspic with pimiento letters page 23 watch this aspic,with cottage cheese loops Chet's du Planet The Planet of The Arts is a student run publication funded by the Student Union of Emily Carr College of Art and Design 1399 Johnston Street, Vancouver. PLANET OP THE ARTS VOL 5 ISSUE 4 Working on the Planet this year has been an experience somewhat like preparing a family dinner without knowing how to turn on the stove or where to find the plates. I don’t know what people think of the meals we've been serving, but if I were to go by the amount of work submitted I would say they're about as popular as limp celery. We've had a little feedback, some sweet and some sour. Response of any kind is important when it is your first time in the journalistic kitchen. It is easy to sometimes over steam the vegetables or make a sauce too bland when trying out recepies. Everyone on the Planet is enroled at the College full time which might explain the times we've missed the napkins or cutlery in our rush to get things served and resume our regular schedules. We are a co-op, which means deciding to- gether wether or not to add more fresh basil, there.is no Head-Chef, and as far as ingredients go, we take what is given to us and what we can beg from people. You know the story about the soup made from a stone, well it’s something like that. Ingredients being slowly added one by one until, amazingly, we have something to serve. I really believe a student news- paper is important for a school, it’s unifying, it is a place where there are no streets or walls to separate us as one crea- tive family. It is like a packed lunch people can take with them as a taste of what goes on here, good or bad. Yes we admit to our culinary inexperience, we don’t have endless amounts of energy to pour into this meal, but it is the best we can do with what we know. Making a meal is a wonderfully bonding experience and I think an important one. Sounds corny doesn’t it, anyway all I have to say is long live the family dinner and thank everyone who contributed to it. EASY ASPICS FROM 500 SNACK IDEAS "AND ALSO INCLUDED WITH THESE IDEAS IS THE PLANET OF THE ARTS TABLE OF CONTENTS rian Morgan Shawn Chapeite ASPIC: 1 TABLESPOON UNFLAVORED GELATIN o V4 CUP COLD WATER \ 11/2. CUPS HOT SEASONED STOCK page sliced veal aspic with student union report page 4 ham cider loaf jellya story called homecoming page 5 a gust of wind aspic, alan hindle chive butter page 6 a gust.cont.... just dessert aspic josh wapp page 7 artichoke aspic of john,j page 8 on the firing line aspic with hot pepper canape page 9 jellied shrimp salad planet of the smarts aspic page 10 smart aspic with drawing show review endive page 11 comik aspic ham mousse with chopped bannana page 12 comik neapolitan avocado with cherries aspic page 13 comik spring medley aspic page 14 comik peanut butter tomato twist aspic page 15 smart aspic drawing show cont.... page 16 speaking parts egg caraway-seed aspic page 17 feminist studies,dear laurie, pota goodbye aspic page 18-21 poetic aspic with small prose page 22 crab meat aspic with pimiento letters page 23 watch this aspic,with cottage cheese loops Chet's du Planet “The Plant of The At isa student run publication funded by te Stidont Union of Emily Carr Cologe ‘of Art and Design 1399 Johnston Stoot, Vancouver