To the Editors of the CRIMSON:
There has been a noticeable lack of meat in the recent chop suey served up by the Central Kitchen. Whether this has been an oversight, an economy measure, or a deliberate plot by a vegetarian chef, it must be rectified. Harvard houses used to serve the best chop suey this aide of Yee Hung Gooey's magnificent restaurant on Oxford Street. But this reputation is sure to vanish if meatless chop suey becomes official policy.
There is a triangular consistency to good chop suey: there must be rice, for body and nutritional value; there must be vegetables, for crispness and good flavor; but there must also be meat cunning little bite-sine slices which hide among the rice and vegetables and furnish the tang without which no chop suey can be enjode. Where there is no meat, there is no meal, for just as the door plucks the mushroom from the field of toadstools, so does the discriminating diner prove his chop suey with his fork and extracts the tender pieces of flesh.
As a lover of good eating, I urge the Central Kitchen to return meat to its rightful place in our luncheon chop suey. If they do not, I shall be forced to turn in my board number and take the rest of my meals in Crinstown. --Mark Jacobs '55