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							501 Portola Road
							Portola Valley, Cal.
							October 4, 1978


     Mr. Sam Vaughn, Chairman
     The Sequoias Food Committee

     Now that  we are  gradually  emerging from  the chaotic  food  service
     situation that has plagued us  for so long, I  am prompted to raise  a
     question regarding the menu.

     I have been dissatisfied  with the food choice  offered by our  dining
     room for all of  the 4 years  that we have been  here.  My problem  is
     that I can not tolerate onions, garlic or greasy foods, partcularly at
     the evening meal, and I get along better if I have my main meal of the
     day at noon.  I  have solved my own  particular problem by not  coming
     home for lunch  and by not  going in to  dinner at least  half of  the
     time.  This solution is workable as long as I continue to be  employed
     but I am getting extremely tired of the kind of food that can be fixed
     with ease in the limited confines of a kitchenette.

     Recently, I  have found  that  many people  at Sequoias  have  similar
     problems, although perhaps not to the same extent.  Since these others
     are hesitant about complaining, I have decided to raise the issue.

     A decreased tolerance for fatty foods is a common affliction for older
     people and I am  surprised that so little  attention is given to  this
     aspect in the  choice of menus  offered.  As a  horrible example,  the
     offered "Diet substitutes" are always  ground beef (fried and with  25
     or 30%  fat)  and scrambled  eggs  (again a  fried  food and  high  in
     cholesteral as well).  It is hard to see why a dietitian should  offer
     hamburger and scrambled  eggs as  a diet substitute  for older  people
     when the main menu offered roast pork (too fat) and Swedish meet balls
     (too fat and too spicy).

     I would like  to see a  menu that  would always contain  one baked  or
     roasted meat that was  not greasy,  perhaps beef, veal or lamb,  baked
     chicken or  turkey  (but  definitely  not  the  potted  variety),  one
     uncontaminated starchy  vegetable such  as a  baked or  boiled  potato
     (preferably boiled unskinned)  or even  mashed potatoes  if made  from
     freshly boiled potatoes using fresh milk, or boiled rice (not pilaffed
     or curried)and one non-cabbage-family fresh green vegetable.  I  could
     even forgo the fresh vegetable, and continue  to take vitamin tablets,
     but there is really no excuse for not having fresh vegetables, here in
     California.

     I would like  to suggest that  this matter be  discussed at your  next
     committee meeting.


					Respectfully submitted,




					Arthur L. Samuel