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Fifth Estate # 77, April 17-30, 1969

Why I like Chinese food: I guess I really became crazy about Chinese food when I was living in New York and working as a waitress. I always ate Chinese on my day off because I was tired of roast …

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Fifth Estate # 76, April 3-16, 1969

Having been publicly admonished by the editors for a lack of responsibility, I dutifully return to these pages, hanging my head and offering bagels, begging forgiveness (up the wall, Peter!). // Share this on…

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Fifth Estate # 74, March 5-19, 1969

I seem to be coming to a better understanding of what kind of cook I am. What this clarity can be attributed to is uncertain, but I’m digging it. Guess these past few columns are towards a philosophy of cooking. …

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Fifth Estate # 73, February 20-March 5, 1969

Open City has started to happen and I’m excited about it and glad to be involved in it. I’m working on the job co-op, hoping to influence the business world to hire freaks who really want to work but are …

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Fifth Estate # 72, February 6 - 19, 1969

A big thanks to the Tennessee Ghost writer for socking it to you last issue. And thank you to everyone concerned about my hand. It wasn’t a bad burn and I was fine the next day. Sundays at Alvin’s continue …

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Fifth Estate # 70, January 9-22, 1969

As I write this time I’m recovering from a tonsillectomy and therefore haven’t done much cooking or eating. Vernors ginger ale seems to have healing powers that only Detroiters are aware of. Vernors and milk is also my number one …

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Fifth Estate # 69, December 26, 1968-January 8, 1969

By the time you read this I will have gotten through Christmas, but as I write I haven’t yet. I sort of have a tradition which I sometimes wish I could stop. Anyway, I have this tree trimming party every …

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Fifth Estate # 68, December 12-25, 1968

I had a groovy Thanksgiving that I’d like to tell you about: Some of my friends asked me if I’d like to cook for about 30 people. // Share this on…

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Fifth Estate # 67, November 28-December 11, 1968

Talking-pre-holiday-pre-final-two-papers-due-blues. No feel for cooking; no money for eating out and Peter says get your column in. Pork chops and Onions Heat oil, brown pork on both sides, salt and pepper. Peel 5-6 onions, cut in slices and smother the …

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Fifth Estate # 66, November 14-27, 1968

After talking about it for a long time, there finally is someplace to go on Sunday Mornings, someplace to pick up the Times and read it over coffee and danish. // Share this on…

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